2014 June Recipe


Barbecue — Getting Sauced and Smoked

By Michael Mettler / Photos by Nick Page

“Barbecuing is one percent inspiration, and 99 percent perspiration.” — Michael Mettler, after Thomas Edison [more]

Bacon&Eggs Hits the Jackpot with Walla Walla’s Brunch Scene

By Michael Mettler / Photos by Nick Page

Breakfast cocktails. Enough said.  [more]

Bite into France

By Carly Yaeger / Photos by Steve Lenz

Bienvenue à France in Walla Walla. As you step through the front door, the sweet aromas of chocolate and coffee welcome you. Your taste buds begin to awaken from a pastry-less sleep. Your eyes then spot the 5-foot glass-encased display of fancy confections, and you know you’ve arrived. [more]

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]