Wine & Dine

The luxury of establishing and maintaining a well-stocked wine cellar is just that — a luxury. Like any other much-loved hobby, it pays terrific dividends to those willing and able to invest the time, energy, patience and money required. But lacking a full-throttle wine cellar does not mean …

The tomatoes are ripening. You can barely keep up with all the cucumbers, zucchinis and peppers. You want — nay you need — to enjoy the fruits of the season, but it’s too hot to think about anything more complicated than lighting the grill.

Chef Robin Leventhal gets ready to demonstrate stovetop smoking of Walla Walla Sweet Onions during Saturday’s Sweet Onion Fest on Main Street. Leventhal is an instructor at Walla Walla Community College.

For decades, the choices for Washington-made sparkling wines were limited to low-priced bottles made from generic blends by the state’s largest winery. Once in a while, a smaller producer might take a stab at making a better sparkler using the Champagne method — a matter of both grape choice…

With the advent of spring, there comes to our valley the arrival of houseguests. Most are as welcome as daffodils, a few as welcome as dandelions. What divides the daffodils from the dandelions? What makes the hosting or guesting experience a happy one for all involved?

While living in Seattle, looking for an inexpensive lunch, one day, I happened upon an all-in-one tortilla-wrapped wonder, called the “Essential Sandwich”: all the lovely flavors of international favorites — like Indian curried potatoes and lentils, Mediterranean falafel and tzatziki, Cuban …

Walla Walla foodies have a dilemma on their hands when eating at one of the many Mexican restaurants or taco trucks in town: Should they accompany their meal with salsa made from tomatoes, or with salsa made from tomatillos? 

Just before this year’s harvest was about to get rolling, some unexpected winemaker shuffling took place around the state. The story that got the most attention in the national press concerned winemaker Brennon Leighton’s move from Efesté to work with Charles Smith on a new project in Walla …

Sous-chef José Meza has a lot on his plate, or rather, a lot to serve up on plates. Not only is he sous-chef at Olive Marketplace & Café, T. Maccarone’s and the newly opened café at Basel Cellars, he is also an expert in seafood. Fish, shellfish, crustaceans, you name it; he knows how to…

Nestled among stately homes and towering maple trees, the Fat Duck Inn is just as cozy and warm as the name leads you to believe. On October 1, Rich and Cynthia Koby took over the inn and now run it with a local culinary student (and sometimes their daughter). They not only prepare an expand…