Feast Walla Walla

An Enological and Culinary Celebration of the Walla Walla Valley

By Michael Mettler / Photos courtesy of the Downtown Walla Walla Foundation  [more]

How to Choose a Caterer

By Michael Mettler

Your first appointment with a potential wedding caterer is very much like a first date: You and your spouse-to-be need to be prepared to share things about yourselves and also be ready to listen. [more]

Culinary Wedding Delights From WWCC

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]

Entertaining at Home

Celebrate the bounty of winter with an intimate get-together

By Michael Mettler / Photos by Steve Lenz [more]

January 2014 Recipes

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]



Tart shell:

  • 200 grams (1 cup) flour
  • 100 grams (3.5 ounces) cold butter, cubed
  • 60 milliliters (2 ounces) cold water
  • 5 grams (1/2 teaspoon) salt [more]

Underground Dining: The West’s Next Great Frontier

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]