An Enological and Culinary Celebration of the Walla Walla Valley
By Michael Mettler / Photos courtesy of the Downtown Walla Walla Foundation [more]
By Michael Mettler / Photos by Don Fleming
One of my go-to caterers for events in Walla Walla is a team of chefs and students from the Wine Country Culinary Institute at Walla Walla Community College. Led by chefs Dan Thiessen and Robin Leventhal, the program has grown by leaps and bounds over the past two years. [more]
Brined Roasted Chicken with White Wine Jus
Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances taste. Despite the saltiness of the brine, the result is not an overly salty bird but rather increased juiciness and a fuller flavor. The optimum soaking time for a large roasting chicken is four hours, but even a shorter time in the brine will make a flavorful difference. Accompany the chicken with roasted mixed root vegetables.
Recipes by Michael Mettler / Photos by Steve Lenz [more]
By Michael Mettler / Photos by Steve Lenz
“Canning is the new cupcake!” exclaims the woman next to me.
Our conversation meanders here after a friendly arm-wrestling match to determine who would get the last lamb slider (featuring house-made pickled red onions) of the cocktail hour, a not-so-brief history of flamenco (with dance lessons, of course) by host Julia Russell, and a lively debate about the ethics of foie gras. We’re definitely having fun. [more]