Wine & Dine

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…

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 …

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…