walla walla lifestyles

T H E VA L L E Y ’ S P E O P L E , W I N E & F O O D A pr i l 2 0 1 0 • $3 .9 5

Supplement of the Walla Walla Union-Bulletin

VINTAGE WHEELS | TASTING ROOM

ARTMAKER

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Vineyard Lane, off Mill Creek Road • Walla Walla, WA • (509) 525-4724Open Friday afternoons and Saturdays or by appointment

www.wallawallavintners.com

Crafting exceptional Walla Walla Wines for 15 years.

Walla Walla Vintners

93130

My Grandmother’s Garden

2946 S. 3rd Ave. Walla Walla 509-529-0405 • 509-540-073992

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Featuring:Zonal Geraniums - voted the biggest & brightest. A customer favorite.

Citrus - succulent and juicy Meyer lemons & limes. Gorgeous, they produce fruit & all heavenly scented!

Figs - yes they are hardy & so delicious.

Large selection of most unusual container plants, perennial & annual.

Open Early April: Tues-Sun 10am-5pm • Closed Mon

Green Houses

86972

WALLA WALLA VALLEY CHAMBER OF COMMERCE525-0850 – WWW.BALLOOnstAMpEdE.COM

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May 7, 8, 9 2010Balloons Launch daily 6:30am

Sponsored by Pacific Power

Friday Community Reception 5:30pm - 7:00pm

Friday night dance party 7:00pm - 9:00pm

stage Entertainment daily

saturday niteGlow show 7pm

saturday Altrusa spelling Bee (3rd, 4th & 5th Grades)

saturday Classic Car show 10am - 4 pm

saturday and sunday pari-mutuel Horseracing

Children’s Activity Center Provided by Children’s Museum

Bigger & Better Kid’s Zone Arts and Crafts

Food Fair with Flair Live Entertainment

All Weekend!

2 WALLA WALLA LIFESTYLES

TASTING ROOM

18 North Second Avenue Walla Walla, WA 99362

Hours: Thursday, Friday, Saturday

& Monday 10am to 4pm

Sunday 11am to 4pm

(509) 525-1506

WINeRy ANd VINeyARd

1663 Corkrum Rd. Walla Walla, WA 99362

Winery visits by

appointment only

springvalleyvineyard.com

83228

Now Featuring CJ by Cookie Johnson Jeans!

Featured on Oprah as “Oprah’s new favorite jean,” CJ by Cookie Johnson Jeans are designed to provide a flattering fit for curvy women of all sizes.

We are offering CJ’s Slim, Bootcut, Boyfriend and Straight Leg Jeans insizes up to 38.

1 0 3 E A S T M A I N

D OW N TOW N WA L L A WA L L A

5 0 9 . 5 2 5 . 4 7 8 3

WA L L AWA L L AC L OT H I N G . C O M

O P E N 7 DAY S A W E E K

W A L L A

W A L L A

C L O T H I N G

C O M P A N Y

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Since 1998

04/10 Lifestyles

2007 Red Barn Red $12 A great casual wine meant for every day enjoyment. Light bodied with bright cherry and cranberry flavors. RBR is a lively partner for

simple bread, cheese and salami, grilled burgers, baked beans, pizza, stuffed peppers, and yes – even macaroni and cheese.

2006 Sangiovese $15 One of our most popular offerings. A garnet beauty, medium bodied,

balanced ripe cherry and blackberry flavors, soft tannins with a long finish. The ideal partner for antipastos, baked pastas, grilled meats or hearty soups and stews. Sangiovese loves everything tomato!

This “Best Buy” proves you don’t have to be rich to have a rich experience.

Our 09 Rosato will be available Spring Release Weekend, April 30 - May 2. Call now to reserve yours. Don’t miss out this year.

343 S. Second Ave - Walla Walla 529 - 1714 Thurs 1 to 5:30, Fri - Sat - Sun 11:00 to 5:30

yel lowhawkcel lar.com

How To STreTcH Your wine BudgeT

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WALLA WALLA LIFESTYLES 3

Tertulia cellarsNew Tasting Room Hours!

FRIDAY 11-6 SATURDAY 11-6 SUNDAY 11-5

(or by appointment)

1564 Whiteley RoadWalla Walla, WA 99362PHONE: 509-525-5700

WWW.TERTULIACELLARS.COM

92035

THURSDAY 11-6FRIDAY 11-6

SATURDAY 11-6SUNDAY 11-5 WOODWOODWOODWOODWOODWWWWWARD CANYARD CANYARD CANYARD CANYARD CANYONONONONON

tasting room open daily ALSO OFFERING PRIVATE

TASTINGS BY APPOINTMENT

11920 W. Hwy 12, Lowdenwww.woodwardcanyon.com

509-525-4129

92950

210 E. Main St. Walla Walla • 525.9080

hotpoop.com

SonyAmericA’S #1 TV

...High Definition - 26” up to 70”

HOT POOP

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“Only Tokyo has more SONY®

than Hot Poop”2010

2010

UNION-BULLETINWALLA WALLA


509-529-4480420 SE Myra Road • College Place, WA 99324

www.regencywallawalla.com92464 sl

Bringing Independence to living and quality to lifeDid you know…

From humble beginnings in Walla Walla, Regency at the Park is •one of the largest health care providers on the West Coast?

That Regency is the only family owned, local nursing facility in •the area with deep roots in the community?

That Regency is a mission based organization?•

Regency is your local family friendly nursing home who’s •dollars stay in the area?

BARKWELL’SGET YOUR

SPRING FIX

• Early Color• New Looks for theGarden and Home

Come. Be Inspired53506 West Crockett Rd.

Milton-Freewater (west off hwy 11, 1/3 mile down on left)

(509) 386-3064Open Wednesday-Sunday 9am~6pm

93352


REAL COOKS You don’t have to be a professional chef to cook marvelous meals for the most important audience in the world: Your family and friends. Former New Yorker Susan Newton found the bounty offered by Walla Walla’s farms and vineyards fulfilled her passions for cooking and entertaining.

SIGNATURE DISH Spring is here and it’s time to pack a pic-nic and get outside. Here are some ideas from four local purveyors of all things delicious and portable.

GRAPEVINE Going “Sideways”: Did the depiction of one pinot noir snob change the course of America’s consumption of merlot? Well, yes. And no.

TASTING ROOMS Bunchgrass Winery’s tasting room pays homage to the owners’ wheat-growing heritage, and offers complex wines with moxie. The more contemporary looking Sweet Valley Wines Tasting Room serves wines with an equal amount of verve. Both have serious, but affordable wines.

GARDENING Let’s Hear it for the Bulb! All those tulips and daffodils you planted last fall are about to make their showy entrance.

HISTORIC HOMES Recognizing the inner beauty of their 1931 home, Bill and Peggy Cox went to work on the place room by wallpa-pered room. The result is a light-filled lovely restoration that juxtaposes the antique and the modern.

VINTAGE WHEELS Take an old work-horse truck that lived its later life out in the elements on a Prescott farm, add tons of work by a man with a love for drag strip racing and voilà: You get Neal Larson’s hot rod 1941 Ford Pickup. (Take that Charlie Ryan!)

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TABLE of CONTENTS

ROLLER DERBY DIVAS The members of the Walla Walla Sweets Roller Derby team are just like that eponymous onion: Tart, surprisingly sweet, and multi-layered.

on the cover

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walla walla wine, people & places

LOCAL

OF EVENTSpg.

ARTMAKER Todd Telander’s emotional, impres-sionistic landscapes and still life paintings have depth, breadth and soul. “Every brush stroke is a decision,” Telander says.

VINTAGE WHEELS

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TERIYAKIAsian - Fusion

(Korean, Japanese, and Chinese)

Lunch & DinnerSee our new menu

Full Service Dining

Beer • Wine • Sake

Family Owned& Operated

Open 7 nights a week

ILovE

TERIYAKI201 E. Main, Walla Walla, Wa • 509-529-2222

Salads • Paninis • Appetizers • Signature Burgers • Pasta • Steak • SeafoodTuesday Trivia • Open Mic Wednesday • Thursday - Saturday DJs

LIVE Entertainment

Red Monkey Downtown Lounge11am-2am 7 Days a Week

VIP Reservations 200-963925 West Alder Street Walla Walla

522-FUNK (3865)TAKE A TOUR AT redmonkeylounge.com

2010

2010



Night Entertainment

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Open Mic Monkey Jam Wednesdays

7-11 pmCall to reserve your spot

509-876-1444Musician Discounts

Rockin’ Drink Specials

509-527-8400840 C Street

Walla Walla Regional AirportWalla Walla, WA 99362

Open Saturday 10-4or by appointment

www.fivestarcellars.com 40100


Rob C. Blethen, PublisherRick Doyle, EditorJay Brodt, Advertising DirectorRobin Hamilton, Managing EditorTim Johnson, Publication DesignerJoe Gurriere, Robin Hamilton, Karlene Ponti, Catie MacIntyre Walker, Contributing WritersDarren Ellis, Colby Kuschatka, Juan Sanchez, Esther Wofford, PhotographersKarlene Ponti, Editorial AssistantKandi Suckow, Administrative AssistantVera Hammill, Production ManagerRalph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows, Production StaffMarianne Allessio, Masood Gorashi, Colleen Moon, Jeff Sasser, Donna Schenk, Sales StaffCover Photo by Colby Kuschatka: Tia Ward, aka “Torturous T-Bone,” shows off her strength

and flexibility, which comes in handy as a member of the Walla Walla Sweets roller derby team.

For more information contact Rick Doyle – [email protected] advertising information contact

Jay Brodt – [email protected]

April 2010THE VALLEY’S PEOPLE, WINE & FOOD

613 N. Main StreetMilton-Freewater

541-938-5162saagershoeshop.com

“...leaving footprints in life for over 90 years.”

Stylish Comfort for Spring

Open 8am to 6pm Monday-Saturday

9334

5 SL

Dansko Serena

Jambu Taurus

Keen Midori

Naot Cymbal

Born Marnie

85775

925 E Street • Walla Walla, WA (at the airport)(509) 529-0244 • www.gildedglass.com

Thurs & Fri 1:00 - 5:30 / Sat 11:00-4:30

Handcrafted from

Walla Walla: A Gift Shop

• stained glass• photographs• fiber art• greeting cards• gift baskets...and much more!

Gilded Glassoriginal design • hot glass • repair • classes • supplies

8391

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Women’s Boutique 19 S. Spokane St./ 509-525-1815 Walla Walla, WA 99362

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Mon - Fri: 10 to 5:30Sat: 9 to 4 Closed Sunday

65319


Walla Walla’s newest addition to

downtown features more than 30

wines from popular wineries such as

The Magnificent Wine Company,

Apex Cellars, Pendulum, Primarius

and exclusive Waterbrook 1st & Main

wines (only at Walla Walla Wine Works).

With great wines, delicious foods and

alfresco seating, it’s the place to meet

new friends and enjoy award-winning

sips from the Northwest.HOURS: Sun-Thurs 11a-6p Fri-Sat 11a-7p

31 East Main | Walla Walla509-522-1261 92

727

by RICK DOYLE


In its early incarnation, roller derby was filled with flamboyant fakery as skaters adhered to a script as choreographed as today’s professional wrestling. While it might have been exciting entertainment, it wasn’t exactly a sport.

The reality of roller derby today will smack you in the face. Keeping a healthy dose of the early blustery showmanship, colorful costumes and larger-than-life personalities, the Walla Walla Sweets Roller Girls race at breakneck speeds, collide violently, and dodge and dart past human roadblocks.

The Sweets are about halfway through their inaugural year and are rolling toward their first official rink war in September. Anyone who thinks women can’t handle contact sports will quickly change their minds when they see these

roller divas. But that doesn’t mean there isn’t a sweet nurturing side to these wheeling warriors. Check out this month’s cover story on the approximately 50 women who are nursing the league — and their own bumps and bruises — through its infancy.

For those who prefer black and blue on canvas rather than on body parts, we offer our ArtMaker feature on Todd Telander and his landscapes. It’s amazing how, with just a brush and some paint, the artist can transport the viewer to exotic locales or show them the simple beauty in familiar scenes. Fortunately, Telander’s palette holds more colors than just black and blue.

Black and blue was how Neal Larson wanted to paint his 1941 Ford pickup that he converted into a classic hot rod. That idea didn’t get his family supercharged, so his youngest daughter picked green for the trophy-winning vehicle.

Not everyone can build a hot rod or paint a landscape, but most of us can learn to cook. In a new feature for Lifestyles called “Real Cooks,” we talk to people who make cooking a passion rather than a profession. This month, Susan Newton shares her thoughts and a recipe.

And, of course, we have our full menu of wine and food coverage. Enjoy.

CreekTown’s got a little bit ofsomething for everyone.

Whether you choose to sit in our cozy dining room or beneath the vine-covered arbor of

our patio, we hope you’ll feel like a long-time friend invited over for dinner. So stop in and

see what’s cooking, and come hungry.

HOURS: Lunch: 11 a.m. to 2:30 p.m.Dinner: 5 p.m. to 9 p.m.

Tuesday - Saturday • Reservations recommended.

1129 S. Second Ave. • Walla Walla509-522-4777

www.creektowncafe.com64577

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2901 Old Milton Hwy, Walla Walla WA509-522-0200 or 1-800-259-WINE • www.baselcellars.com

Visitors Welcome to our Tasting RoomOpen Daily 10-4pm

Visit our Web-Site for a 360 Virtual Tour, Wine Shop & Events

Walla Walla

Spring Release April 30th - May 2ndWinemaker dinners both Friday and Saturday nightin the formal dining room

of the estate. Call for more info and pricing.

92454

Black and Blue ... and Read all Over

by RICK DOYLE


85789

Gary’sPaint & Decorating

Your professional one stop paint & decorating company. wa lic # garyspc034mn • ccb# 127816

114 South Second • Historic Downtown Walla Walla • (509) 525-1553

Open Monday through Friday 7:30am to 5:30pm

Saturday 8am to 4pm

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a Fresh Coat for a Fresh Look

Whether you’re purchasing your dream home or planning

a renovation, we’re here to offer solutions for your financial needs.

While others are reducing lines of credit, Baker Boyer has money to

lend. We are here to focus on what matters to you—getting the job done in challenging times. We’d

like to be your bank. Let’s talk.

Let’s Talk.

7 W Main Walla Walla, WA 99362 | 509-525-2000 MEMBER FDIC

Dealer Contracts Officer

93229

by JOE GURRIERE | Photos by DARREN ELLIS


Real Cooks


Continued on pg. 12 >

Through the years, Susan Newton’s busy career has kept her away from a lot of meals at home with her husband, Jim (and cherished golden retrievers). After returning from one of her whirlwind business trips, you’d think the last thing she’d want to think about was making dinner — but you’d be wrong.

“I was always on the road so much that I loved coming home to cook with Jim,” says Newton, who was born and raised in the Bronx in New York City. “I didn’t care about going out, and I loved that we could entertain at home. There’s not a thing I would rather do than cook with Jim and entertain friends.”

While her organizational consulting business continues to keep her running, she’s (thankfully) finding more time to spend in the kitchen these days. Having lived in New York, Ann Arbor and Seattle, the Newtons abandoned the commotion of urban living and built their dream home in Walla Walla three years ago. “We came here for the wine and ended up falling in love with the community. This is where we’re going to retire.”

Newton’s new life in a small town has been even better than she expected. And while she may not be within walking distance of a Whole Foods Market, this home cook is finding everything she needs right in her own back yard. Literally.

LIFESTYLES: Have you always been interested in cooking?

NEWTON: My mom was not a good cook. A little paprika on a chicken in the oven, and it was roasted chicken. But I was always curious about food and started experimenting by cooking for my family. Then when Jim and I got together … I mean, he’ll try anything, he’s like the perfect dinner guest.

LIFESTYLES: What’s your favorite cooking style?

NEWTON: I love to cook Italian. In my freezer right now I have a duck ragout, a veal ragout, a bolognaise sauce – a bunch of things we made with our own tomatoes.

Real CooksYou don’t have to be a seasoned chef to make an impact with food. Every day in kitchens across the country, Real Cooks create extraordinary meals for some very special guests: their own friends and family.

Susan and Jim Newton prepare a feast for their “Love Your Library” fund-raiser to benefit the Walla Walla Public Library.

12 WALLA WALLA LIFESTYLES12 WALLA WALLA LIFESTYLES

When people join us for a meal we can say, “Those are our carrots!”

LIFESTYLES: Do you and Jim cook often?

NEWTON: Just about every night. Our lives can get kind of hectic, so what we’ve always done is, sometime around 5 or 6 at night, we both turn off the computers and it’s what we call our “cocktail hour.” Even if we’re not having a cocktail or wine, it’s sort of our time to start prepping and cooking.

LIFESTYLES: Who cooks and who preps?

NEWTON: Well, I’m not allowed to use knives. I just draw blood. So Jim cuts and preps, and I usually cook. It’s become something fun.

LIFESTYLES: Ever have any kitchen disasters (that didn’t involve injury)?

NEWTON: Oh yeah. Let’s see … Once I was making this peppered steak with special gravy, and I don’t know what I did, but when I poured the gravy over it, the meat immediately sucked it all up. So I had this really moist steak and no gravy.

LIFESTYLES: Mmm … sponge steak.

NEWTON: That would be a perfect name for it.

LIFESTYLES: Secret kitchen weapon?

NEWTON: We recently picked up this really deep sauté pan. It’s about 5 inches deep. It’s nice because I make lots of pastas and sauces and now my stovetop doesn’t look like a 6-year-old has been cooking at it when I’m done. I love it.

R E C I P E

LIFESTYLES: Your own tomatoes? Has this city girl gone country?

NEWTON: You have no idea. Last spring, we put in this 4,000-square-foot vegetable garden. First time ever, and we didn’t know what we were doing. We got so much produce it was a real inspiration for me in the kitchen. We donated a ton of stuff, but then we just cooked and cooked. I got to play with things I had never eaten, let alone cooked with. That was really fun.

LIFESTYLES: I’m impressed. So do you feel more connected with your food now?

NEWTON: Absolutely. My friends in New York are like, “Don’t they sell those things in stores out there?” But there’s a whole different sense of pride, you know?

Oven-Braised Lamb and White Bean Stew Adapted from The Vineyard Cookbook, written by Barbara Scott-Goodman

BEANS1 pound dried white beans such as cannellini or Great Northern4 cups water2 cups chicken broth1 onion, peeled and halved1 carrot, peeled and halved crosswise6 sprigs fresh thymeKosher salt and freshly ground black pepper

STEW2½ pounds lamb stew meat, cut into 2-inch pieces (We used lamb from Thundering Hooves.)Kosher salt and freshly ground black pepper3 tablespoons olive oil1 onion, peeled and chopped3 carrots, peeled and chopped6 cloves garlic, minced1½ cups dry white wine1 cup fresh or canned plum tomatoes, coarsely chopped, with juice1 cup chicken broth

TOPPING/CRUST 4 large slices whole wheat sandwich bread torn into rough pieces2 tablespoons olive oil½ cup chopped fresh Italian parsley leaves

METHODRinse beans and put in a large saucepan. Cover with cold water. Cover the pan and bring to a boil over high heat. Remove pan from heat. Cover and let rest 40 minutes.

Drain the beans, discarding the cooking liquid. Add the 4 cups of water, chicken broth, halved onion, halved carrot, thyme and salt and pepper to taste. Bring to a simmer over medium heat and cook, uncovered, until firm-tender — about 45 minutes. Drain and discard onion, carrot and thyme.

Pat the lamb dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil over medium-high heat in a large soup pot or

Dutch oven. When the oil is hot but not smoking, add the lamb in batches and brown on all sides — 5-7 minutes. Transfer the lamb with a slotted spoon to a plate or bowl.

Heat the remaining 1 tablespoon of olive oil and add the chopped onion and cook until it begins to brown — about 5 minutes. Add the carrot and garlic and cook until softened — about 3 minutes.

Add wine and bring to a boil, scraping up any brown bits from the pan. Add the tomatoes and their juice, chicken broth, and salt and pepper to taste. Return the lamb and its juices to the pot. Bring to a boil, reduce the heat to low, and simmer covered, for about 30 minutes.

Preheat oven to 325 degrees.

Add the beans to the lamb — if dry, add wine or broth. (You can prepare up to this

For her fund-raising “gala,” Newton also made a vegetarian version of her Oven-Braised Lamb and White Bean Stew recipe.


SEV wines epitomize sophistication, elegance, power and finesse while exuding

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Experience our Initial Release for a boutique wine encounter to be remembered.

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Thurs-Sat 11-5pm, Sun 12-4pm

SinclairEstateVineyards.com

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Tue - Fri 10am-5pm • Sat 10am-4pm • Closed Sun & Mon 128 East Main • 509.529.2346 • www.byarrangement.com

Crocs

Jewelry

Eclectic Home Decorations

Unique Gifts

Lamps • Mirrors Clocks

Phrase Signs

LIFESTYLES: What’s your kitchen “must-have?”

NEWTON: Well, my secret ingredient for every dish (short of cereal) is garlic. Outside of that, probably shallots and assorted stocks.

LIFESTYLES: Do you make your own stocks?

NEWTON: I have, but it sort of varies. I mean there are certain things I just have to acknowledge, “Why make it if someone can make it better?”

LIFESTYLES: Biggest surprise about Walla Walla?

NEWTON: Probably just that I can find all the things I need for cooking right here in town. That was a big misconception for us. Other than that, just how willing people were to welcome us. I wasn’t used to that. It’s been fantastic.

Oven-Braised Lamb and White Bean Stew Adapted from The Vineyard Cookbook, written by Barbara Scott-Goodman

point and keep in the refrigerator for up to two days. Bring to room temperature before final cooking.) Bring to a simmer, cover and transfer to the over. Bake 45 minutes.

Meanwhile, pulse bread and oil in food processor. Transfer to bowl and add parsley, and toss to combine. Season with salt and pepper.

Sprinkle ½ cup bread-crumb mixture evenly over casserole and bake, covered, 15 minutes. Remove lid and bake 15 minutes longer. Sprinkle remaining mixture over top of casserole and bake until topping is golden-brown — about 30 minutes.

If serving immediately, let rest 15 mintues. Ladle into bowls.

The flavors intensify if made 1-2 days ahead of time. Bring to room temperature and then heat in 325-degree oven until hot.

Enjoy!

JOE GURRIERE is a freelance writer and marketing consultant living in Walla Walla. He can be contacted at [email protected]

Every successful restaurant prepares more of some menu items than others. For the patrons who order that favored recipe consistently and pass the recommendation on to others, dining establishments develop a “signature dish.” DISH


Pre-Packed Euro-Style Picnic LunchesSALUMIERE CESARIOFresh and convenient, this is a picnic lunch that’s healthy, too, says co-owner and chef Damon Burke. “It’s quick. It’s easy,” Burke says. Start with a baguette, then add a little salami, a little cheese and some dried fruit and nut mix. “It’s easy to take to one of the wineries. It’s not like a burger and fries — it doesn’t weigh you down. We make them fresh when people order them. It’s portable, a bit more nutritious, and made by human hands,” Burke says.

$820 S. Second Ave., Walla Walla509-529-5620

Pasta SaladSTONE SOUP“It’s made with tri-color, rotini-type pasta and olives, onions, broccoli, mushrooms with Italian dressing on it. Then it’s garnished with olives and parmesan cheese,” co-owner Scott Jacobson says. “It’s very flavorful. We also have potato salad, but this is a healthier, lighter choice and still very flavorful.” It’s also available as a side dish with anything.

$4.75 large105 E. Alder St., Walla Walla509-525-5008

Grilled Chicken SandwichGRAZE RESTAURANTPicnics and springtime are very compatible. Owner/chef John Lastoskiesays fresh ingredients make all the difference. The grilled chicken sandwich includes basil mayonnaise, fresh tomatoes, bacon and lettuce on a Walla Walla Bread Company French loaf. “It’s great. It’s cheating, like eating summer in spring,” Lastoskie says. “Kind of a BLT on steroids. It’s easy and fast.” Portable food for a picnic is no problem: “We do a lot of to-go orders,” he says.

$6.955 S. Colville St., Walla Walla509-522-9991

Spicy Capicola SandwichOLIVE MARKETPLACE & CAFEExecutive chef/co-owner Jake Crenshaw suggests taking something unusualalong for your picnic. The sandwich includes capicola, which is a salted, spiced, Italian cold cut salami. It’s accented by red chili mayonnaise, roasted red peppers and fontina cheese, all on French bread. “I love this sandwich because of the spicy capicola and pickled peppers,” Crenshaw says.

$1021 E. Main St., Walla Walla509-526-0200

TIME FOR A SPRING PICNIC

by KARLENE PONTI | Photos by DARREN ELLIS


Winery & Tasting Room

Producing premium varietal wines in the Walla Walla Valley since 1983. Located in the historic turn-of-the-century Frenchtown Schoolhouse.

Sample our handcrafted wines and explore our expanded classroom turned tasting room. Enjoy the school grounds and observe a working vineyard, our pond and gardens.

Semillon • ChardonnayMerlot • Cabernet Sauvignon • Syrah

single vineyard Bordeaux blendsAsk us about our limited bottlings of Walla Walla Valley vineyard designated wines.

Open Daily 10am – 5pmPlease call ahead to make arrangements

for groups of 15 or more.

12 miles west of Walla Walla on Hwy 12 41 Lowden School Road, Lowden, WA

509.525.0940We invite you to visit our website at www.lecole.comFind us on

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Bringing sunshine to Walla Walla

since 1999

• Indoor Tanning• Airbrush Tanning• Monthly SpecialsWalk-ins Welcome!

470 N. Wilbur 509.526.9370

www.tan-a-rama.com

9200

7 CL

TA N N I N G S T U D I O

New Owners • New Beds New Products • New Look


The questions remains: Why did we take Hollywood’s dismissal of merlot literally? Many a wannabe wine snob took “Sideways” sullen leading man Miles Raymond seriously and shunned merlot. After all, it was Miles’ waxing poetic about pinot noir that got the girl, right?

Following the release of “Sideways” in October 2004, merlot sales dropped 2 percent while pinot noir

sales increased 16 percent in the United States. About the same time, a few Washington state wineries that were known for merlot removed the grape from their portfolios. Some removed merlot from their vineyards and replaced this grape of Bordeaux origins with syrah or more of the popular cabernet sauvignon. The word on the vineyard street was, “Do not plant any more merlot.”

Now these drastic changes weren’t necessarily about how the wine consumer was feeling about merlot — it was more about the winemakers’ artistic style and how dramatically the weather had changed since the first merlot vines were planted in Washington in the early 1970s.

Washington state merlot started to gain popularity when it was first introduced and became our shining-star varietal in the late 1980s. This red grape from the Evergreen State is like no other with its big, bold, cherry flavors and complex nose that often includes mint, cigar-box and spices. It is also higher in acidity than its California cousins, which contributes to its being food-friendly. In spite of glowing accolades from around the nation, somewhere we became sidetracked.

However, there is good news on the horizon for merlot lovers. In February 2010, new research by The

Nielsen Company regarding U.S. wine consumers’ buying patterns came to light. Evidently, merlot has the single largest consumer base of any varietal in the U.S. and, of the major wine varietals, is the one most closely associated with high quality at an affordable price. Most importantly, the report showed that wine lovers strongly agreed that merlot is a versatile and food-friendly everyday wine.

There is no merlot like one from Washington and, better yet, a merlot produced in the Walla Walla Valley. My advice: Revisit some of the “original” merlots, such as those from Woodward Canyon and L’Ecole No 41. I recently enjoyed the L’Ecole No 41 Columbia Valley Merlot – 2006. It was an affordable classic — rich and spicy, showing off big flavors of cherry, fig, plum and chocolate. Woodward Canyon’s Nelms Road merlot offers real value at $20, and has the structure to age for about five years.

Basel Cellars, Mannina Cellars and Skylite Cellars, to name a few local wineries, are producing merlot with

Walla Walla fruit and — as The Neilson Company suggests — high quality at an affordable price. These aromatic, bold reds not only show off the big, luscious fruit from Walla Walla’s terroir, but are also pocketbook-friendly with accompanying accolades from the press.

Merlot often finds its way into my recipes. I think a bottle of merlot should be included in every spice rack between the jars labeled “Masala” and “mint.” Just last week a bottle of Washington merlot bubbled in my Boeuf Bourguignon à la Child-Pépin-Catie (Very important note: Jacques Pépin replaces beef stock with more wine — yes!) The French stew was rich and concentrated in flavors and made the house smell good, too. I could even smell the savory herbs and the sweetness of the wine from my patio.

So to all of you Miles Raymonds out there: Waxing poetic about pinot noir isn’t going to win this girl, but if you remove pinot noir and insert merlot in your romantic spiel, you just might get my attention.

THE GRAPEVINE | by CATIE MCINTYRE WALKER

CATIE MCINTYRE WALKER writes “Through the Walla Walla Grape Vine” blog at http://www.wildwallawallawinewoman.blogspot.com and Twitter’s @Catie and @Walla2WineWoman.

Sideways &Sidetracked:

Merlot

“Only somebody who really takes the time to understand (merlot’s) potential can then coax it into its fullest expression. ... its flavors … they’re just the most haunting and brilliant and thrilling and subtle and … ancient on the planet.”


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Where three colleges fulfillyour intellectual needs.And abundant art inspires your creativity.

Where there is great healthcare.Farm fresh food. Bike friendly streets.140+ wineries. Fine dining.Golf, hiking, water sports.Plentiful family activities. And No Commute!

Maybe you want a hobby farm,or a charming downtown bungalow.A wine country estate, or historic home.

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BUNCHGRASS WINERYA quiet, deliberate journey

down a long gravel driveway will take you to Bunchgrass Winery’s tasting room. The cinder-block building used to be an old dairy barn, then became the wine production room. It’s completely natural to find the winery’s tasting room in the midst of a historic farming operation. Quiet, simple and poetic, the atmosphere in the tasting room resembles the wine. Partner Tom Olander says, “We have a modest sign at the driveway. That’s our approach to our wines.”

In the midst of the natural setting, the tasting room revolves around the wines, a passion for the arts and the guests. “We build long-term relationships with people,” Olander says.

According to Barb Commare, the tasting room reflects their interest in the arts: everything from writing and a growing library of poetry books, to painting. All of these facets come together in an area with a concrete floor and large doors that open to a vista of farm fields.

The tasting room and the wines have similar attitudes. The tasting room has “character,” which the wines also have plenty of, according to Olander.

Winemaker William vonMetzger said the wines have special qualities. The Triolet is a special blend. Olander

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Hints of spring near the winery.

agrees and adds, “They spend more time in barrel. Some have about 27 months in barrel and plenty of time in the bottle before we present the wines.”

Hours: Noon-4 p.m. Saturdays, first weekend in April through Holiday Barrel Tastingand by appointment.

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Valley Wines in the 1891 Dice Building welcomes you into an atmosphere that mixes the right touch of elegance with a sense of homey casual. The result is refined comfort. A couch next to the gas fireplace makes it a great place to stop and relax.

Winemaker Josh McDaniels and co-owner David McDaniels said they want their guests to feel comfortable. You can stand by the bar, made of corrugated metal with a granite top, and chat or sit at the dining table and relax. Either way, you can ask questions and the staff will make you feel right at home.

They produce a variety of wines including “Righteous Wines” that Josh McDaniels described as “serious, but approachable and affordable.”

The spacious tasting room exhibits work by various artists.

Hours: Noon-5 p.m. Monday-Saturday and by appointment

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Top down: The welcoming bar area in the Sweet Valley tasting room.

The tasting room occupies a historic building in downtown Walla Walla.

The tasting room features art by a variety of regional artists.

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GARDENING | by KARLENE PONTI

Spring Blooms Abound

KARLENE PONTIis the special publications writer for the Walla Walla Union-Bulletin. Having grown up on a farm, she also has a way with plants.She can be reached at [email protected].

Sweet springtime. April can dazzle anyone, whether they are a gardener or not. So this just might be the month for you to take a moment, step back and look at what you’ve accomplished in your garden.

And while you’re at it, give yourself credit for your other accomplishments as well. There’s still plenty of work to do, but take some time and admire the flowers coming up and starting to bloom.

Bulbs are fantastic spring flowers. And if you planted bulbs last fall, you’ll have an abundance of color this month — if the gophers didn’t get them, of course. Tulips, daffodils and hyacinths are good starters for a bulb garden. They’re early, gorgeous and colorful, like joyous sparks of enthusiasm.

Most bulbs come up for many years, and they don’t require much from the gardener. If you remember to water them, they are pretty self-sufficient. Sometimes so much so that you may have to divide them and spread them out. But for now, just take a look at the color and beauty in your garden, and acknowledge what you and probably plenty of your neighbors have accomplished.


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by SHEILA HAGAR | photos by COLBY KUSCHATKA


by SHEILA HAGAR | photos by COLBY KUSCHATKA

Like a bullet with dreadlocks, 45-year-old Kimi Schroeder hunkers down for the next turn.

Elbows in, body tucked, the roller skater keeps her knees bent, her chest and thighs just inches apart. She is a human battering ram on four steel wheels, with a look in her eye that says, “Win at any cost.”

This is a battle for a dream, and if you’re not on board with that, get out of the way.

Roller derby is now a sport populated mostly by women, and they have made it their own. There are the skater personas, for starters, with aliases such as Hustler, Reckless Abandon and Disaster Dahlia.

There are tattoos, fishnet stockings, ruffly short-shorts and strands of color not normally seen in human hair.

The rink battle, or bout, is simpler than the accessories. In the flat-track association the Walla Walla Sweets belongs to, five team members are skating at one time. One is the designated jammer, and her job is to bust through the barrier of four blockers from the other team within two minutes to score points. Each opponent passed equals a point, and the team with the most points at the end of the bout wins.

Schroeder is apron-wearing “Purl Slam,” and she’s on a mission that began in the autumn of 2009, one that’s gaining momentum so fast, it’s left her family spinning.

It began as a little joke she posted on Facebook one day – what if she could be “a roller derby queen?”

Eight months, dozens of team members — not to mention a waiting list and a nonprofit status — later, Schroeder qualifies as royalty in Walla Walla Valley’s first roller derby league.

But why now? And why Schroeder?

Indeed, she didn’t even realize it was a goal until recently. “When I was 43, I set some goals for myself — I wanted to have dreads, I wanted a tattoo and I wanted to skateboard. I did those.”

Then Schroeder created a fantasy roller derby team on her blog, naming this friend as a jammer, that person as a blocker. And one day, that spark of an idea flared bright enough to let Schroder morph into “Purl Slam” for real. “But could I?”

Getting dressed for a scrimmage, the president and founder of the Walla Walla Sweets expounds on

Fulfill a Dream

It’s roller derbyIt’s roller derbynight in the Wallanight in the Walla

Walla Valley.

The Walla Walla Sweets are ready to rumble. From left: Jenalynn Coronado (“Tropic Thunder,”) Kimi Schroeder (“Purl Slam,”) Tia Ward “”Tortuous T-Bone,”) Barbara Mosher (“Brun Hellda”) and Amber Hubbard (“Veruk Assault”).


why the “trash ’em, clash ’em” sport seems to suit her talents and desire.

The first piece of costume, a pair of red tights with black polka dots, has gone on, over underwear “thin enough for another four layers.” Schroeder had laid out her costume earlier in the day, and the Queen of the Sweets will be a blur of black and red at practice tonight. “Being coordinated makes me feel better.”

Wife to husband Layne, stay-at-home mom to three kids ages 5 to 13, Schroeder expends a great deal of energy filling the needs of others. She has home-schooled in the past and acts as chauffeur, cook, laundress and homework coach now.

Yet there has always been a part of her that remembered to take time for herself, she said. “I’m really a very selfish person … to make sure my kids don’t take 1,000 percent.”

Black fishnets go up hard calves, over the colored tights. “Hmm. I think I’m going to end up looking like a

URL SLAM

RUN HELLDA

P

Name: Kimi Schroeder, “Purl Slam”

Age: 45

Profession: Domestic engineer (At-home mom)

Best thing on wheels: “I love when we are practicing drills and something happens to make everyone break out into full belly laughter. Nothing is better than laughing ‘til you cry while skating with other women.”

Name: Barbara Mosher, or Brun Hellda

Age: 42

Profession: winery office manager

Best thing on wheels: “New friends who inspire, team spirit and girl power. It’s the most fun I have ever had exercising and a break from the routine of home-to-work-to-home-to-work.”

lady bug,” Schroeder says, snapping black Lycra “booty” shorts open for the next step.

The wish for some “me” time just happened to coincide with Schroeder’s “overly organized” tic — kindling for the fire the Walla Walla Sweets Rollers Girls has become.

As a tiny kid, Schroeder would organize games at family gatherings. Once, at age 8, she planned a neighborhood carnival in her grandmother’s neighborhood during a visit. When Schroeder’s family did a swap meet business, she took over the business end of things before she was old enough to drive.

“I loved playing office,” she said, smiling as she thought back to lined-up pencils and paper laid out for play.

A pair of patterned short-shorts slip on last. The multiple layers help “to have all my parts tucked in,” she says, shaking out her legs and a possible wedgie. Schroeder steps into a knee-high pair of black suede lace-up boots.

Three steps later she’s in the family bathroom, tying her trademark bandanna over her hair.

“Dreadlocks are big under a helmet and this holds them down. It also helps absorb some of the sweat,” she explained, heading for the kitchen. “Helmets are kind of gross when you start sweating in them.”

B


Fried-egg sandwiches made for other Schroeders, a gulp of milk with vitamin D, and the Queen is out the door by 5 p.m., headed for the rink. Leaving Layne — not long home from work — in charge of it all.

He’s not the only family member in this Valley feeling the wind of skaters rushing by. Nearly 60 women attend practice at least two nights a week, sometimes more. The Walla Walla Sweets Roller Girls are now divided into three competitive teams — Sweet City Saints, Lunachix and Blood Drive Betties — with a travel team (Crush Town Mafia) formed from those.

The Sweet City Saints are the least experienced skaters. They began as wobbly Green Onions, but grew skilled enough to begin scrimmaging this year. Fresh meat newbies coming into the team after tryouts April 26 will be the new, raw Green Onions.

The Lunachix – as in “howl at the moon crazy” – and Blood Drive Betties are equal in skill. “Both those teams will bout,” Schroeder says. Crush Town Mafia is lined up to officially compete in Olympia come September, the first sanctioned event for the new league.

In the meantime, everyone is cramming to learn the rules before the big test, the one when strangers on skates will be gunning for points.

No question that roller derby has become a significant time commitment, says “Torturous T-Bone” — 34-year-old Tia Ward.

It was Walla Walla Sweets Roller Girls coach Scott Crewse who asked if the mom of two might be interested in a rumble

There’s plenty of combined muscle in the Walla Walla Sweets Roller Girls league, and one muscle is heart. In their short existence, the teams have touched local lives in a multitude of ways.

In December, the roller girls came together to give a Walla Walla family broadsided by breast cancer a Christmas to remember, including paying off a $500 utility bill.

In February, the league donated a Roller Girl Special to Walla Walla Community Hospice. At the organization’s annual fundraiser gala, the basket containing bout tickets, the derby movie “Whip It,” and league clothing brought in $650 in a bid at the event.

The mission of Walla Walla Sweets Roller Girls, says league founder and President Kimi Schroeder, is to provide an empowering experience for women. “Roller derby helps to instill camaraderie and personal discipline.”

It doesn’t happen by accident, Schoeder insists. “It takes nurturing, support and friendships of each member of our league — practicing, competing and participating in activities that benefit our community ... as well as seeking to mentor ‘at risk’ young women.”

All together, those components serve as building blocks for creating self-esteem, a healthier lifestyle and a broader life experience, Schroeder points out.

Every skater can’t help but benefit from the core mission, but the winning point is when that emphasis reaches out beyond the rink and into the community, she adds.

ROPIC THUNDERT

Name: Jenalynn Coronado, “Tropic Thunder”

Age: 30

Profession: Hair stylist at the Bee Hive

Best thing on wheels: “Being able to hang out with people outside of work, get some exercise. Getting aggression out in a fun way.”

Rolling for a ReasonRolling for a Reason Walla Walla Sweets compete to help empower women


on the rink. On the surface, Ward’s life seems already full.

Her husband is on crutches, disabled by a construction accident. His damaged nerves allow him to do little more than small household chores, Ward said.

She, then, is left to run her housecleaning business and drive her two teens where they need to go. When she heard about roller derby, Ward instantly saw a chance to fill some empty spots in her life – Tia-shaped holes.

“I wanted to have a sport for me … everyone else had something. Roller derby allows women to get aggressive, but under control,” she says. “Usually men get to be aggressive.”

Her kids love it, Ward said. “My daughter is so proud of me, she can’t stand it. My son had my skater name put on his hoodie.”

Crewse (skater name: “Johnny Crash”) could be living the ultimate male dream. Two nights a week, sometimes three, he has control of dozens of women, all dressed in a style Crewse describes as “conservatively slutty,” pushing themselves hard.

With a blast from his whistle, the skaters focus on Crewse and his next command. “Squat,” he shouts,

clicking his stopwatch. “Starting … now. Bend those knees!”

The exercise trains the Sweets to endure the position needed to gain their center of gravity, he said, watching the numbers tick by. “There they can hit harder and take hits better.”

He’s been along for the ride with Schroeder from day one. At six months old, the team is growing out of infancy, said Crewse, one of three male coaches. “Now we’re in the toddler stage.”

Barbara Mosher, who earns a paycheck as an office manager at Dunham Cellars, says her alter ego, “Brun Hellda,” has been sweet on the roller derby idea from the beginning.

Mosher, 42, is also a wife and mom. Although roller derby as a sport was “so off” her personal radar, when she heard the news, she knew right away it would be a good fit. “I said, ‘Oh, my God, sign me up; can I try out?’”

She’s always been non-traditional, interested in unique ideas. Bonus motivation: Since pregnancy, Mosher had been a “slug,” she said.

“This was the right place at the right time. This saved me from doing nothing —it gets me off my butt.”

And, somehow, she has managed to stretch time, fitting derby practice inside the 24-hour day. “I had no time before,” Mosher said, lacing up her skates. “But you just do, you make the time.”

She, like others, has suffered some body damage. “Some of these girls have gone down really hard, with a bruise like this,” Mosher said, spreading her hands to dinner-plate size across her thigh.

Thank goodness the team’s nurse makes most practice sessions, Schroeder says, watching a clot of skaters circle a jammer like sharks.

And when Shannon “Red Crush” Winterton can’t be there, Schroeder’s mom, “Mother of Purl,” acts as field medic. Judy Davis attends every practice, acting as a sideline coach and an extra set of eyes. Plus, head cheerleader.

A potential for pain is not a deal-breaker for Mosher. “I more fear loss of muscle and stamina than getting hurt. Maybe I’m naïve … I’ll do it until I can’t.”

It would appear the Walla Walla Sweets Roller Girls are nothing but “can.” In February, part of the team took part in “Bashing for Boobies,” a scrimmage in Hermiston that raised money for fighting breast cancer. Skaters from Spokane, Tri-Cities and Walla Walla filled the venue

Name: Amber Hubbard, “Veruk Assault”

Age: 30

Profession: Correctional officer at Washington State Penitentiary

Best thing on wheels: “The female camaraderie, because I work at a male prison. I haven’t been in sports since junior high. Now I have something to get away from my lovely family ... that I love very much.”

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ORTUROUS T-BONET

Name: Tia Ward, “Torturous T-Bone”

Age: 34

Profession: Professional cleaning service

Best thing on wheels: “Being with wonderful women and making new friends. And, of course, getting to dress to our alter egos which can make a woman feel sexy when she needs it.”

SHEILA HAGAR is a reporter for the Walla Walla Union-Bulletin. She can be reached at 509-526-8322 or [email protected].

to spilling point, giving the Sweets their first hit of crowd adrenaline.

The big date, however, is Sept. 11. That’s when the Crush Town Mafia go up against the Bella Donnas in Olympia. The Bella Donnas belong to the Oly Rollers league, which boasts the 2009 national championship.

That’s when the proof is in the pudding, Schroeder says, but she’s not worried.

She doesn’t even have the costume for “nervous,” the league founder points out.

“The apron I wear does not sport flowers or wipe up jam. The apron I wear sports skulls because I am PURL SLAM!”

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by JOE GURRIERE | Photos by COLBY KUSCHATKA

ARTMAKERS

If you ask local landscape painter Todd Telander how his art career began, try to be specific.

“Well, first there was molten lava, and then it coalesced … ,” begins a smirking Telander, sitting at a paint-speckled table in his Alder Street studio.

Cheeky? Perhaps. But with degrees in biology and environmental studies he has as much authority to discuss the Earth’s formation as he does the evolution of his own art.

While attending the University of California at Santa Cruz, much of the budding scientist’s time was spent outside, cataloging the contents of morning tide pools or observing seabirds on sandy dunes. It was during this field work that Telander started sketching the flora and fauna that would soon become his greatest muse.

“I began to want to draw more than write, analyze or research. And I discovered these great classes on scientific illustration. I didn’t think there was any future for a career, but I had finally found something I really enjoyed.”

While completing his degree requirements, he immersed himself in these illustration courses, mastering the art and skill of creating detailed renderings used in scientific publications.

“The left side of the brain wants to rationalize, analyze and label. But the right side is all about just perceiving. Instead of drawing what I thought I knew about an object, I learned to just look at something and draw what was right in front of me.”

Setting the Scene

Having successfully melded his interests in science and art, Telander graduated from college and quickly started work as a freelance illustrator, applying his skills to books, journals and retail-oriented projects while practicing his landscape technique. “I could draw animals, but I had to learn how to put them in a scene.”

Todd Telander: Artist Gives New Meaning to “Field Work”

He closely studied the work of other wildlife artists, especially that of Canadian artist Robert Bateman and, over time, perfected the ability to capture the wildlife and the landscapes that had captivated him. But while he found success in his work, a pang for more creative expression emerged.

“I needed a break from having to make things look like something. I was ready to try more abstract, expressionistic work. I had no idea what I was doing, but I felt like it was necessary at the time.”

Fueled by creative repression and an admittedly turbulent patch in his personal life, Telander began work on a series of shadowy, abstract pieces. Departing from his serene depictions of the natural world, these experimental portraits swirled red

Of his still life paintings, Telander says, “All these objects could be interpreted as figures, like little people communicating or showing emotion.”

by JOE GURRIERE | Photos by COLBY KUSCHATKA

Todd Telander: Artist Gives New Meaning to “Field Work”

and black with “dark, scary eyes” looming over the canvases. “I actually got really into it and said, ‘OK, now this is it. This is what I want to do.’ And that lasted for, oh, about six months,” he recalls, poking fun at his past angst.

While living in Taos, N.M, with wife (and biggest fan), Kirsten, Telander pushed through several of these creative diversions until refocusing on what he knew he could do well – wildlife and landscape art. Newly inspired, his work adopted the classic styling of National Audubon Society illustrations, using oils to create precise portrayals of birds and natural settings.


He also began experimenting with still-life subjects — fruits and vegetables, in particular. Just as he had merged his interests of science and art, the artist brought his curiosity for the abstract to his paintings of oversized pears, artichokes and apples. “All these objects could be interpreted as figures, like little people communicating or showing emotion. To me it felt very abstract, but to most people it was just a ‘still life’ they thought looked cool.”

Landscape as Life Form

Not unlike the furry and feathered subjects of

“I don’t talk a lot, but I can communicate through painting and share something about myself that way.”

“Evening Sun and Cows,” oil on panel.


his work, he and his wife carved a migratory path of their own during the past decade. With young sons Miles and Oliver in tow, the family explored a number of locales before finally roosting in Walla Walla in 2005.

Moved by the Western backdrops of his travels, Telander affectionately conveyed the beauty of each environment in a series of works. From the open plains of Texas Longhorn country to the moody waters of the Puget Sound, the artist has developed a technique that treats each landscape as an individual life form.

In addition to recent still life and portrait work (and a miniature bronze cow named Sparky), Telander’s studio is currently filled with vistas of the Walla Walla Valley. Punctuated by grazing cattle and the occasional stand of locust trees, these paintings suggest the dreamy reflections of a still pond – eerily lifelike yet begging for interpretation.

After more than two decades of studying art and the natural world, the student has become the

“Yellowhawk Pond 2,” oil on panel.

“Three Pears,” oil on board.

JOE GURRIERE is a freelance writer and marketing consultant living in Walla Walla. He can be contacted at [email protected]


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teacher. Telander offers a number of six-week courses for artists of all ages, styles and ability. “I love teaching, but I don’t want students to paint like me. It’s about giving them the tools to express what’s already in there – helping them understand the uniqueness of their own creative voices.”For more information about Telander’s artwork and instruction, visit www.toddtelander.com or call 509-526-6963.

“Row of Poplars,” oil on panel.

“Red Vineyard 1,” oil on panel.


Bill and Peggy Cox’s 1931 home at 641 University St. has many of its original features and trim. Few people have lived there in its 79 years, so it offers an almost pristine look into the attitudes and temperament of the early ’30s.

The Coxes purchased it in 1990, and were only the third owners of the home. “Basically, nobody did anything to it,” Bill Cox explains. “The house had a lot of character.” The couple appreciate the solid construction of the home. From the moment they first walked in, they saw its potential, in spite of some dreary wallpaper in the living room.

According to Peggy Cox, the home had only been on the market two days when they looked at it. “The size was right, it fit our budget, and the neighborhood is awesome,” she says.

HISTORIC HOMES

The pleasant family home at 641 University St. has had so few owners in its history that most of the original features were just as they were in 1931 when it was built.


by KARLENE PONTI Photos by COLBY KUSCHATKA

The elegant family home has a full, finished basement, a main floor and an upstairs, with a large patio and yard.

On the main floor, the front rooms are sunlit and inviting; many windows bathe the areas in natural light. Graceful arches define the living and dining rooms. These rooms have nine-foot, deeply coved ceilings with the original wood trim. Peggy likes the natural wood and the many windows in the front area of the home. An antique phone sits in the original telephone nook beside the dining room table.

When they pulled up the carpeting, the Coxes uncovered very light oak floors in good condition that also help brighten the rooms. The couple also appreciate the large, spacious bedrooms.

Since Bill is an engineer with experience in construction and plumbing, he has done much of the remodeling. An early project was to modernize the kitchen, and the couple are pleased with the results. At first, Peggy was reluctant to get rid of a small breakfast nook, but after merging that space with the rest of the kitchen and adding a sleek, partial office, she was happy with the decision.

“There was no counter space,” Bill says. They

reworked the location of the appliances, changed the sink and opened up the area, making the room much more user-friendly. They’re both happy with the renovated layout and increased functionality of the kitchen, including the office nook. “The kids are in the corner office doing homework, and I can check e-mails in the hub of things,” Peggy says. They’ve got the room they need and are very happy with cabinets made by Richards & Lees.

Another project on the main floor was to update the master bedroom.

More closet space was added and the couple

Clockwise from top leftThe elegant dining room basks in sunlight from several of the large windows that are plentiful throughout the home. This room and the living room feature the deeply coved ceilings and original wood trim.

The home has large spacious bedrooms that add to the relaxation and calm that pervades the home.

A large bedroom is one of the features the family loves about the home. The bedroom adjacent the large dormer was upgraded with a brown palette highlighted with blue.

Light fills the front room, with its distinctive deeply coved ceilings, original wood trim and oak floor.

cotinued on pg. 34 >


KARLENE PONTI is the special publications writer for the Walla Walla Union-Bulletin. She can be reached at [email protected]

HISTORIC HOMES < Continued from pg. 33

put up some classic wallpaper, adding to the overall elegance of the home. Upstairs, they remodeled the bathroom to make better use of the space available and added a shower. They are considering a remodel of the main floor bathroom but Bill hasn’t come up with an inspiring design yet.

The couple decided to keep the carpeting on the stairs to the second floor, since it is original to the home.

Repairs were made to the large dormer on the southwest side and insulation was added making the upstairs more livable and usable for a family. Their teen-aged daughters, 15-year-old Dominique and 13-year-old Courtney chose new color schemes.

The home had an existing laundry chute from the top two floors into the basement. The Cox family finds the laundry chute as practical now as it was in 1931.

The backyard was overgrown when the Coxes moved in, so they took out shrubbery and cleared the area to expand the yard and open up possibilities. Now they have a large brick patio and barbecue area for family gatherings.

For the exterior, they picked a new paint color and got new awnings.

They painted the home themselves, and Peggy sewed the awnings. “The painting took six months,” Bill says. “A friend of mine had scaffolding. We started at the end of April and finished by the end of September.”

The couple says during the project they lived on home-delivered Pepe’s Pizza.

While they have modernized the home, the Coxes say they respect and honor its history. In each room where they’ve painted over or replaced wallpaper, they’ve left the existing wallpaper on walls in the closets. This way they can see their progress.

One large closet still sports bright-green ivy wallpaper. “It shows the contrast. You have the actual wallpaper and the perspective of the past,” Bill says.

Top: The Coxes cherish this original telephone nook and tele-phone — a reminder of the home’s past.

Bottom: The kitchen was rearranged to create more counter space and a more efficient traffic flow, but some items, like this pull-down ironing board, were incorporated into the redesign.


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VINTAGE WHEELS by LARRY DUTHIE | Photos by DARREN ELLIS

It was 25 years ago when Neal Larson became the second owner of a 1941 Ford pickup and began its transformation into a trophy-winning, traditional hot rod. But that wasn’t his first connection with the hobby.

For that you’ve got to go back 30 additional years, to 1955, when he began an association with drag strips that continues today. And he had built other cars.

On a wall in his shop is a photograph of the 1956 Chevy he restored, and next to it is one of the 1940 Ford coupe that followed. His wife, Joyce, refers to that one as “my car.” Both projects were extensive, and Larson did all the work on them except for the paint and upholstery.

So, when he bought the ’41 pickup — a vehicle that had lived its first 34 years outdoors on a Prescott farm doing heavy work — Larson knew something about the task ahead. He began the dirty and labor-intensive process of stripping off the body, bed and mechanical elements.

“I took it down to nothing, down to bare bones,” he said.

They have since moved to a home with a spacious, well-equipped shop, but at the time, the single-car garage at their Walla Walla home on Park Street was cramped.

His initial plan was to perform a stock restoration, but one day he pointed out a similar truck to Joyce and she asked if their ’41 would sit as high off the ground. “It doesn’t have to,” he responded, and at that moment he shifted course. It would become a traditional hot rod, one that hugged the pavement.

The project progressed. There was some rust – not terrible, he says, but enough. And the fenders, in his words, were “pretty well shot.” Sheet metal was replaced, dents and dings were hammered out, and then it was time for paint. Larson had something in mind, a two-tone job that would incorporate blue and black.

Vetoed.

“So I put the paint chips – it was a thick stack – on the table,” he recalls. Their youngest daughter, Melissa, declared it would be a green truck, a 1976 Lincoln Continental color.

Neal Larson bought this 1941 Ford pickup truck in 1985, and he has been improving it ever since. It is hot-rodded and is a show car. Nevertheless he and his wife, Joyce, enjoy driving it. They have taken it into Canada and toured the Canadian West Coast islands – which Neal notes required rides on four different ferry boats.


“We went with it and have been happy ever since,” Larson says.

“Yes, we love it. Paint is a factor at shows, and we’ve won a lot of trophies,” Joyce adds.

The couple has taken the truck to many shows. The truck is driven, not delivered on a trailer, as are many show vehicles. They enjoy driving their truck, and fondly recall a trip into the Canadian islands that involved four different ferries.

The bed of the truck is highly finished wood, and the box is topped with a sheet-metal lid of Larson’s design. Not only does it provide security for luggage on those road trips, it increases gas mileage. With the smooth bed, the truck creates less wind drag at highway speeds, and fuel economy increases.

Larson has continued to upgrade the truck. Today it is powered by a Chevy 350 engine coupled to a

Chevy 350 turbo transmission. The electrical system – originally six-volts – is now a 12-volt system. The rear end was replaced with an eight-bolt Chevy. The front suspension has been replaced with a Mustang II independent setup working with more modern power steering. It now has cruise control. The combination of these modifications has transformed a hard-riding, old farm truck into a vehicle blessed with modern road handling.

The wood dashboard is polished burl. Set into it are contemporary hot-rod instruments. The windows are tinted, and the custom upholstery —done by Dean Carney of Milton-Freewater – is comfortable. And all those improvements are part of why the couple taking this car on the road.

Larson says the paint is tired now, and he’s thinking about repainting. The finish still gleams, but he can point out a few tiny chips.

It’s not that he’s after more trophies. But when you continue to upgrade a classic old hot rod, awards come along. “I feel that winning a trophy is like having ice cream along with your cake,” he says.

However, there is one show coming up in which he’ll be having his cake plain. You see, Larson puts together an annual car show at the Walla Walla County Fairgrounds each Mother’s Day weekend. It attracts a couple of hundred cars and trucks, and it is staged in conjunction with the Balloon Stampede. This year will be the eighth show.

“I’ll put the truck in, but it can’t win anything,” he says. “Not in this show.”

From top to bottom:The truck was re-powered with a Chev-rolet 350 engine and 350 turbo transmis-sion. The tidy installation is typical of the fine workmanship throughout the truck.

This is the view Ford pickup truck fans consider this model’s best. In 1940, Ford engineers redesigned the pickup to be a beautiful vehicle – a pleasing departure from the “ugly” trucks the firm had pro-duced in 1938 and ’39. (Full disclosure: the writer owns and has been restoring one of the “ugly”ones.)

The distinctive interior upholstery was created by Dean Carney of Milton-Freewater. The dashboard is burlwood, finished to a high gloss.

The bed of the truck is lined with beautifully finished wood. Tucked up in the front (on the right side of the bed) is a vintage trunk that hides the truck’s battery. Joyce Larson found it at a Walla Walla antique shop. The bed’s lockable lid is constructed of sheet steel and was designed by Neal Larson. LARRY DUTHIE is the former publisher

of the Walla Walla Union-Bulletin.

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Kristi Spurgeon JohnsonTim Bruner

Donald DealyPhuong BrownGeorge Cooper

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FOOD & WINE

A Taste of Something New Spring Release Weekend introduces new wines as winemakers share their inspiration. April 30, May 1-2, area wineries and tasting rooms. Details: 509-526-3117.

Welcome to the Feast Feast Walla Walla: a celebration of food, wine and art of the Walla Walla Valley. More than 50 vendors, including fine restaurants, wineries and artists, will be featured. Music will complete the entertainment. The feast runs from 1 p.m., April 10, First Avenue between Main and Alder streets, Downtown Walla Walla. Details: 509-529-8755.

Evening Soirée Enjoy a relaxing evening with wine tasting and refreshments. The Saturday Soirée includes a small group of musicians from the Walla Walla Symphony providing musical entertainment. 7:30 p.m., April 17, at the Walla Walla Country Club. Details: 509-529-8020.

MUSIC

Weekend at Wildfire The Wildfire Sports Bar hosts music on Fridays and Saturdays. Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Music at Sapolil Cellars The month of April brings plenty of music to Sapolil Cellars. April 2, Dr. Mark Brown and Gary Romjue, blues/rock. April 9, another concert in the Randy Oxford Blues Band Series featuring The Vaughn Jensen Band with its high-energy blues. April 16, one-man band Right On John plays, and April 23, funk-rock band Locust Street Taxi plays. Details: 509-520-5258.

Mid-Week Music Walla Walla Wine Works hosts music on Wednesdays. Details: 509-522-1261.

Jazz & Dazzle The Jazz II Spring concert. 7:30 p.m., April 7, Chism Recital Hall, Whitman College. Details: 509-527-5232.

Relaxing Music David Glenn conducts the Whitman Jazz I Spring Concert. 7:30 p.m., April 8, Chism Recital Hall, Whitman College. Details: 509-527-5232.

We Be Jammin’ Every second Friday, check out the acoustic jam session at Skye Book & Brew. 7 p.m., 148 E. Main St., Dayton. Details: 509-382-4677.

It’s Springtime The Whitman College Chamber Singers and Chorale Spring Concert. 7:30 p.m., April 10, Chism Recital Hall, Whitman College. Details: 509-527-5232.

Spring Concert The Wind Ensemble Spring Concert, directed by Pete Crawford. 7:30 p.m., April 16, Cordiner Hall, Whitman College. Details: 509-527-5232.

Kick Off Your Sunday Shoes Old-fashioned country dance. No alcohol. April 17, Unity Church of Peace, Walla Walla Regional Airport. Details: 541-938-7403.

All Creatures The Walla Walla Symphony presents “Flora and Fauna.” The evening includes “Carnival of the Animals” by Saint-Saëns and Beethoven’s Symphony No. 6 in F Major —“Pastoral.” 7:30 p.m., April 20, Cordiner Hall, Whitman College. Details: 509-529-8020.

Leaves Unfurl The Whitman Symphony Spring Concert directed by Ed Dixon. 7:30 p.m., April 25, Cordiner Hall, Whitman College. Details: 509-5297-5232.

GALLERIES & MUSEUMS

Child’s Delight The Dayton Historic Depot presents “Children of Columbia County, Toys and Clothing from the Early 20th Century.” Through October, Dayton Historic Depot. Details: 509-382-2026.

Let the Fun Begin Fort Walla Walla Museum opens April 1 for the new season. Visit the newly built entrance hall and galleries. Sundays, beginning April 4 at 2 p.m., Living History interpreters portray some of the area’s early settlers. Then, April 25, come to the Open House and Ice Cream Social. Museum hours are 10 a.m.-5 p.m. daily. Details: 509-525-7703.

CAN’T MISS EVENTS FOR


A New Perspective Two exhibits continue at Sheehan Gallery. “Resistance and Rescue in Denmark: A Photographic Record/Response to Genocide,” and “Memory Denied: The Photography of Kathryn Cook.” Through April 16, Sheehan Gallery, Whitman College. Details: 509-527-5249.

Freedom for All The Kirkman House Museum presents the continuing exhibit, “Women’s Rights Movement in the State of Washington,” through April 4. Details: 509-529-4373.

Memories of the Past Frazier Farmstead Museum in Milton-Freewater opens for the season, 1 p.m., April 3. Regular hours 11 a.m.- 4 p.m., Thursday-Saturday, April-December. Frazier Farmstead Museum, Milton-Freewater. Details: 541-938-4636.

The Beauty of Nature Tamástslikt Cultural Institute hosts the exhibit, “A Litany of Salmon,” watercolors by Eileen Klatt. Through April 18. Details: 541-966-9748.

New Projects “Senior Thesis Art Exhibition” features the senior projects of Whitman College’s graduating studio art majors. Noon-5 p.m., Tuesday-Friday; noon-4 p.m., Saturday, Sunday, April 23-May 23, Sheehan Gallery, Whitman College. Details: 509-527-5249.

A Place to Relax Sweet Home Walla Walla: a tour of six historic homes hosted by the Kirkman House Museum. April 25. Details: 509-529-4373.

We All Scream … Politely, Of Course! Fort Walla Walla Museum hosts its Open House/Ice Cream Social. Have some ice cream with an educational experience of area history. Details: 509-525-7703.

Step-By-Step The Spring Release ArtWalk takes you on a self-guided tour of area galleries during Spring Release Weekend. April 30. Details: 509-529-8755.

Here, There and EverywhereWillow of Walla Walla hosts the exhibit “Sense of Place: Near and Far,” featuring the work of Kathy Wildermuth, Bonnie Griffith, Susan How, Candace Rose and Anna-Maria Vag. April 2-May 30. Artists’ Reception 5-8 p.m., April 2. Details: 509-876-2247.

What’s Old is New Again Willow’s Annex Gallery at Trio Vintners presents “Amy Rogers: Encaustic.” An exhibit of encaustic collage on wood panels. March 13-June 27. Details: 509-876-2247.

PERFORMANCES

The Miracle of Love Harper Joy Theater presents “Wintertime” by Charles Mee. 8 p.m., April 14-18, Harper Joy Theater, Whitman College. Details: 509-527-5180.

Be Careful What You Wish For The Little Theatre of Walla Walla presents “Into the Woods,” a musical with music and lyrics by Stephen Sondheim and book by James Lapine, co-directed by Becky and Brian Hatley. 8 p.m., April 30, Little Theatre of Walla Walla. Details: 509-529-3683.

SEASONAL FUN

Party On At Bluewood, the ski season ends with the annual BASH. Festivities include a barbecue, bonfire, races and the Slush Cup. 9 a.m.-4 p.m., April 3, Bluewood, Dayton. Details: 509-382-4725.

Off to the Races Walla Walla Drag Strip begins its new season with fast cars and fun, continuing through fall. Opening weekend April 16-18, Middle Waitsburg Road. Details: 509-200-6287 or visit wwdragstrip.com.

Barrel Daze Valley Girls Barrel-Racing, the annual Barrel Daze, brings plenty of excitement and fun, then a Saturday barbecue dinner and auction. April 9-11, Walla Walla County Fairgrounds. Details: 509-522-1137.

Aces High The Spring Poker Round-Up gives you a chance to try your luck. April 14-25, Wildhorse Resort & Casino. Details: 800-654-9453.

Road Riders Ramp Up The annual Tour of Walla Walla Bicycle

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Stage Race attracts hundreds of riders for the Northwest Collegiate Cycling Championship and other categories. Saturday Twilight Criterium race downtown. Lots of fun for everyone. April 16-18. Details: 509-520-7997 or visit tofww.org.

Extreme Family Fun Come to the Extreme, Ultimate, Awesome Walla Walla YMCA Familypalooza, 1-3 p.m., April 17. Familypalooza is the YMCA’s Healthy Kids Day, a day for all kids and their families. Spend the afternoon in games and programs specifically designed for fun and promoting the belief that healthy children come from healthy families. There will be inflatables, family activities and nutrition eye-openers. Free T-shirt and goody bags for youths who participate.

Strut Your Stuff Arabian Horse Show. April 17-18, Walla Walla County Fairgrounds.Details: 509-527-3247.

Magnificent Horses Southeastern Washington Quarter Horse Show. 8 a.m., April 22-25, Walla Walla County Fairgrounds. Details: 509-525-8308.

You Look Marvelous Whitman College Spring Reunion Weekend for the classes of 1970, 1974-1976. April 22-25. Harper Joy Theatre 50th Reunion on April 23-25, Whitman College. Details: 509-527-5952.

Welcome Back! Walla Walla University Alumni Weekend. The weekend includes the Eugene Winter Alumni Golf Classic and, on Sunday, the Richard Kegley Memorial Fun Run. Sunday’s activities include the annual Walla Walla University Homecoming Car Show. April 22-25, Walla Walla University, College Place. Details: 509-527-2656.

Swing Time The YWCA Charity Golf Classic. April 23, Walla Walla Country Club.Details: 509-525-2570.

Still Slaying Dragons After All These Years Whitman College Renaissance Faire. This annual festival includes medieval costumes, music and crafts. 11 a.m. to 5 p.m., April 24, Memorial Lawn, Whitman College. Details: 509-527-5367.

Poker Face The second annual Show N Shine, Poker Run and Barbeque veteransbenefit event, co-sponsored by Combat Veterans International, Chapter 10 and RIDER of Washington. Poker run sign ups, 9 a.m.; run starts at 10 a.m.; car show 12-2 p.m.; BBQ 1 p.m.; April 24, College Place Lyons Park, 8th and Larch. Details: 509-529-8135.

1. Amavi Cellars635 N. 13th Ave., (509) 525-3541 www.amavicellars.com

2. Basel Cellars Estate Winery 2901 Old Milton Hwy. (509) 522-0200 www.baselcellars.com

3. Bergevin Lane Vineyards 1215 W. Poplar St. (509) 526-4300 bergevinlane.com

4. Bunchgrass Winery 151 Bunchgrass Lane Walla Walla, WA 99362 (509) 540-8963 www.bunchgrasswinery.com

5. Canoe Ridge Vineyard1102 W. Cherry St. (509) 527-0885 www.canoeridgevineyard.com.

6. Castillo de Feliciana 85728 Telephone Pole Rd.Milton-Freewater, OR (541) 558-3656 www.castillodefeliciana.com\

7. Dunham Cellars 150 E. Boeing Ave. (509) 529-4685 www.dunhamcellars.com

8. Eleganté Cellars 839 C St. (509) 629-3735

9. Ensemble Cellars 145 E. Curtis Ave. (509) 525-0231 www.ensemblecellars.com

10. Five Star Cellars 840 C. St. (509) 527-8400 www.fivestarcellars.com

11. Forgeron Cellars 33 W. Birch St. (509) 522-9463 www.forgeroncellars.com

12. Foundry Vineyards Corner of 13th Ave. and Abadie St. (509) 529-0736 www.wallawallafoundry.com/vineyards

13. Fort Walla Walla Cellars 127 E. Main St. (509) 520-1095 www.fortwallawallacellars.com

14. L’Ecole No 41 Winery 41 Lowden School Rd., and U.S. Hwy. 12 (509) 525-0940 www.ecole.com

15. Lowden Hills Winery 1401 W. Pine St. (509) 527-1040 www.lowdenhillswinery.com

16. Northstar Winery 1736 J.B. George Rd. (509) 524-4883 www.northstarmerlot.com

17. Otis Kenyon Wines23 E. Main St. (509) 525-3505 www.otiskenyonwine.com

18. Pepper Bridge Winery1704 J.B. George Road(509) 526-6502 www.pepperbridge.com

Highway 12

2nd Ave.

1st. Ave.

125

3rd Ave.

Main

St.

Rose

St.

Sum

ach

St.

Alder St.

Park St.

WHITMANCOLLEGE

Palouse

Colville

4th Ave.

Main St.

Pine St.

Poplar St.

Birch St.

Spokane Boyer

Rose St.

Poplar St.9th St.

13th Ave.

Cherry St.

3

29

12

15

1427

1721

26

11

19225

1

13

20

31

19. Sapolil Cellars 15 E. Main St. (509) 520-5258 www.sapolilcellars.com

20. Seven Hills Winery 212 N. Third Ave. (509) 529-7198 www.sevenhillswinery.com

21. Sinclair Estate Vineyards 109 E. Main., Ste 100 (509) 8764300

22. Spring Valley Vineyard 18 N. 2nd Ave. (509) 525-1506 www.springvalleyvineyard.com

23. Tertulia Cellars1564 Whiteley Rd. (509) 525-5700 www.tertuliacellars.com

24. Va Piano Vineyards 1793 J.B. George Rd. (509) 529-0900 www.vapianovineyards.com

25. Walla Walla Vintners Vineyard Ln. off Mill Creek Road (509) 525-4724 www.wallawallavintners.com

26. Walla Walla Wineworks 31 E. Main St. (509) 522-1261 www.wallawallawineworks.com

27. Waterbrook Winery 10518 W. Highway 12 (509) 522-1262 www.waterbrook.com

28. Watermill Winery 235 E. Broadway St. Milton-Freewater, OR (541) 938-5575

29. Whitman Cellars1015 W. Pine St. (509) 529-1142 www.whitmancellars.com

30. Woodward Canyon Winery 11920 W. Hwy. 12, Lowden (509) 525-4129 www.woodwardcanyon.com

31. Yellow Hawk Cellar343 S. 2nd Ave. (509) 529-1714 www.yellowhawkcellar.com

34. Zerba Cellars85530 Hwy. 11, Milton-Freewater. OR (541) 938-9463 www.zerbacellars.com

Highway 12

A St

.

B St

.

E St

. F St

.

F St

.

Lear Ave.

Grumman Ave.

Fairchild Ave.

Douglas Ave.

Curtis Ave.

Cessna Ave.Boeing Ave.

Beech Ave.

Aeronca Ave.

D St.

C St

.

Lockheed Ave.

Piper Ave.

Republic Ave.

G St.

Mill Creek Rd.

Isaacs Ave.

Airp

ort W

yAi

rpor

t Run

way

AirportTerminal

Ryan Ave.

F St

. Stinson Ave.

ToWaitsburg,

DaytonLewiston

125

Peppers B

ridge Rd.

Pranger R

d.

Old M

ilton Hw

y.

Old Milton Hwy.

Braden R

d.

J.B. George Rd.

Whiteley Rd.

Stateline Rd.WASHINGTON

OREGON

Larson

To Milton-Freewater

Highway 12 Last Chance R

d.

Frog Hollow

McD

onald

Lowden - G

ardena Rd.

LOWDEN

Detour Rd.

Mojonnier Rd.

Sw

eagle Rd.

Whitman Mission National Historic Site

To Touchet

York Rd.

Hoon R

d.Short Rd.

S. G

ose St.

125

College A

ve.

2

16 1824

28

9

8

25

10

14

23

30

To Walla Walla

To Milton-Freewater

To Walla Walla

To Walla Walla City Center

34 6

7

4

walla walla lifestyles - april 2010

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