Restaurant Spotlight: Graze

Graze, offering a simple but delicious menu of sandwiches, salads, and soups to Walla Walla for the last five years, strives to serve “fresh, wholesome, seasonal, and honest food.

Graze

A Family Project

The creators of Graze, husband and wife John and Becca Lastoskie, met while they were both working in a restaurant in Sacramento, California. Though neither were trained chefs, it was always their dream to open a restaurant of their own. “The restaurant business is hard, you’ve either got the disposition for it or you don’t. And we love it,” Becca told me.

About ten years ago, they decided to go for it. They quit their jobs, sold their house, and packed their van with their dog and young son, to move “somewhere we could start a business and make it.” They considered Portland and Bend before finally (and luckily for us!) settling on Walla Walla because of its burgeoning wine industry and relatively low cost of living. In 2006, they opened Graze Catering. Serving food at everything from backyard BBQs to weddings to big events at many of the town’s wineries, they made Walla Walla their home.

In 2009, the catering business was struggling, and John and Becca were considering closing it down. Their second child, a daughter, was born premature and they were spending all of their time at the hospital, not quite making ends meet. Instead, after two years of serving sandwiches and other lunch food on the weekends at a stand at the Farmers Market, they decided to open a restaurant. This was the beginning of Graze, ‘a place to eat,’ located on Colville Street a few blocks away from our Inns at Historic Downtown.

“It was a rough time, really rough. But we decided to push through and open the sandwich shop, and everything has just gotten better and better since then.” Now, every January (their daughter’s birth month) John and Becca fundraise for the Ron McDonald House where they once spent so much time by donating 10% of the proceeds of their very successful business.

Delicious Success!

So why serve lunch? “It was less intimidating!” Becca laughed. “And we didn’t want to work nights.” Now Graze is always busy, open for lunch and dinner and serving a wide selection of fresh, healthy, and tasty sandwiches, paninis, salads, and soups. The atmosphere is casual and familial, with great music on the record player and a large shady patio for outdoor diners during hot Walla Walla summers.

Veggie torta

Becca recommends the veggie torta sandwich–yummm.

Sandwiches at Graze

Along with delicious sandwiches, Graze serves fresh salads and delectable soups.

My favorite thing to order at Graze is the turkey pear panini—it is my definite go-to. When I asked Becca the same question, she answered immediately, “The veggie torta!” She also recommended the turkey bacon panini (“our most popular, by far”) and the roasted pear salad with blue cheese dressing. “I would encourage visitors to come order something interesting or unusual, something they wouldn’t get at your average sandwich place,” she added. “Branch out! Everything we serve is good.

The success of Graze has led to even more incarnations of the business. In 2012, John and Becca decided to put their catering kitchen, on 9th St., to further use by opening a drive-thru where they could serve their own version of fast food—Graze’s gourmet sandwiches—through the window. Standing amid all of the traditional fast food places—McDonalds, Taco Bell, etc.—it is quick, convenient, and my favorite place to stop for a full, healthy meal on my way out of town. “It was John’s idea, I thought it was crazy! It was slow at first, but now it’s going great,” Becca said of the drive-thru. And just this year, in 2014, John and Becca opened up a second restaurant in Kennewick, to bring their cuisine to the Tri-Cities.

Graze: A Drive Thru

If you’re looking for a quick alternative to fast food, check out Graze’s drive-thru on 9th!

We are so glad that they chose to make their home in Walla Walla and bring such dependable, delicious food to the local residents as well as all of our visitors. Next time you’re in town, swing by for takeout, a peaceful patio lunch, or a fun family dinner. Graze won’t disappoint.

Walla Walla Sandwich Shop

Phone: 509.522.9991

Hours: Daily: 10am-7:30pm & Sunday, 10am-3:30pm”

Address: 5 South Colville Street Walla Walla, WA 99362

Walla Walla Drive Thru:

Phone: 509.540.1261

Hours: Daily: 10am-7:30pm & Sunday, 10am-3:30pm”

Address: 213 S 9th Ave, Walla Walla, WA 99362

Kennewick Sandwich Shop

Phone: 509.221.1020

Hours: Daily: 10am-7:30pm & Sunday, 10am-3:30pm

Address: 8530 West Gage Blvd. Kennewick, WA 99336

Restaurant Spotlight: Olive Marketplace and Café

When it comes to places to eat in Walla Walla, I have a special place in my heart for Olive Marketplace and Café. When I moved to town, it was the first place I ever went out to dinner. Since then, I have been back more times than I can count, and for good reason: the food is consistently great, the atmosphere is warm and easygoing, and the eatery is wonderfully and dependably always open—even on Sundays! Located a few blocks down from our Inn at Historic Downtown on Main Street, Olive has a lot to offer.

Olive Marketplace and Café

The Story

Olive is owned by Jake and Tabitha Crenshaw, a husband and wife who moved here in 2006 from Seattle so Tabitha could attend the viticulture school program at Walla Walla Community College. According to Tabitha, they stayed “because we both are lifelong food and wine lovers.” They even met working the restaurant industry, she as a waitress and he as a chef. Jake worked at The Marcus Whitman, T.Maccarone’s, and finally opened his own restaurant, Olive, in 2010.

Before Olive, the warm, spacious, two-story space was Walla Walla’s Merchant’s Café for over thirty years. The Crenshaws “wanted to keep Olive in the same spirit,” meaning a place that was always accessible and always open, for three meals a day. Tabitha explained that “we have our patio, for you to sit and people-watch… it’s a place for the whole community, and we think it keeps Main Street fun, and lively, and the place to be in Walla Walla.

They do a lot to keep it lively.  Local artists rotate art shows through Olive about four times a year, with a big opening reception each time. Every Thursday night, local musicians play live music from 6-8pm, an event that Tabitha and Jake pair with a guest appearance by a local winery to offer a tasting for the guests. “Most wineries close around 4 or 5 pm, so it’s great for visitors to get the chance to try one more, or for locals to come who are just getting off work.” Recently, they started replacing one of these Thursdays a month with a beer tasting. “There are actually lots of local breweries opening up around here,”  Tabitha said.

The Food

“The premise is an accessible community gathering place, with farm-to-table local ingredients,” Tabitha explained. “We get a really good mix of tourists and locals—we see our fair share of tourists, and of course we have 80% local wines on our menu, and 10 or 11 of them that you can get by the glass, so it’s a great place to come if you’re in town for wine tasting to sample a few more local wines. But our locals are our bread and butter, they’re here year-round and we love them.” They host discount pizza nights and offer cooking classes, hoping to give back to the town.

The beauty of Olive is that it’s there for almost any occasion—for a morning espresso and pastry; for full breakfast (personally I recommend the strata); for a glass of wine outdoors in the afternoon; for picnic-goers looking to pick up some artisan bread, cheese, seafood, or meats; for a big family dinner, or even late-night dessert.

Devouring the grape and prosciutto pizza that Tabitha recommended...

Devouring the grape and prosciutto pizza that Tabitha recommended…

I also asked Tabitha for her favorite menu item—a hard question, I knew, since there are so many things to try and taste at Olive just for one meal out of the day! “I would probably pick one of our pizzas—the chefs have just nailed the crust, and it’s perfect and crispy and thin. The salmon pizza is delicious, and the prosciutto and grape is really popular too. “

“And then there’s dessert— there are those beautiful layered cake creations up in the front case—you’re stronger than I am if you can go up to the counter and not order one!”

Olive is a staple in downtown Walla Walla, a place to experience good food and a taste of the town’s community. Plus, you never have to wonder if they’re open.

21 E. Main St., Walla Walla, WA 99362

Phone: (509) 526-0200

Open 8am-9pm Daily

Restaurant Spotlight: T. Maccarone’s

Visitors to Walla Walla wine country: Are you looking for fine dining with a local flair? Wondering what might be a good restaurant for a date, family gathering, or special occasion during your stay at Walla Faces? A few blocks away from our downtown inns is T. Maccarone’s, a self-described “modern Washington wine country bistro influenced by classic Italian sensibilities,” perfect for all these occasions and more.

I had the chance recently to sit down with owner and general manager Tom Maccarone in his beautiful blue and grey dining room. Born and raised here in Walla Walla, Tom opened the restaurant in 2005. He moved away to Seattle for years, working for Nordstrom’s and Eddie Bauer, before returning to his hometown and pursuing his true passion in the restaurant business.

The Food

From at big Italian family, Tom says that the restaurant initially served a lot of his own grandmother’s recipes and more traditional Italian food, but that the menu has changed and grown as he’s brought on new chefs and grown the business. These days, Tom says head chef Gerry Mezza is whipping up new delicacies all the time. “Yes, we have bolognese, tagliatelle, and we use gnocchi, but we have a lot of things that we play with curry, and have a lot of Asian-inspired food. So, you know, you have to stay relevant in the business, you have to stay on top of things, stay a step above what everyone is doing.”

Since we were already on the topic of the menu, I asked Tom about his favorite thing to order.

At first he just laughed. “Ohh, that’s tough. Probably my go to is the bolognese. It’s been on the menu for five, seven years… there are certain things that we just cannot change or take off the menu. For something lighter, not so filling, the halibut is just drop dead. For a mix, there’s the Land and Sea—it’s two beautiful lamb chops and two seared scallops. But there is nothing on the menu that I wouldn’t order!” I would have to agree—everything I’ve tried so far at T. Maccarone’s has exceeded my expectations, from the fresh, tangy pear and arugula salad to the rich and creamy lamb gnocchi.

It’s A Local Thing

T. Maccarone’s strives to serve “everything local we can get,” including everything from meat to eggs to herbs to, of course, wine. But the business is a love letter to Walla Walla in more ways than just its menu.

“I have a huge local following, ‘cause I was born and raised here,” Tom explained, rattling off a long list of friends, relatives, schoolmates, teachers, and other relations who regularly visit the restaurant. “It’s endless!”

“I’m really the only person that has this caliber of a restaurant in Walla Walla who was born and raised here… It’s an old community, it’s an old town, so the heritage here is strong and long.

Tom reflects that the familial feel of T. Maccarone’s is one of the things he tries hardest to create in his day-to-day work as the face of the restaurant. Even if customers are from out-of-town, he hopes to include them in the community when they visit T. Mac’s.

“My whole philosophy with this business is that I want people to feel at home here, I want them to feel comfortable, I want them to feel like they’re at my house having dinner. So the experience is me coming over to them, saying hello, asking them where they’re from, talking to them, making them feel welcome.”

T. Maccarone's dining room

T. Maccarone’s dining room

Owner and general manager Tom Maccarone

Owner and general manager Tom Maccarone

The chefs, waiters, and staff all come together at T. Maccarone’s to make Tom’s vision come to life.  The fresh, local food that is simultaneously classic and new, along with the modern and comfortable space and friendly faces, make this one of my favorite places in town to “go out.”

“Good food, good wine, good friends, and good atmosphere equals success to me,” Tom told me, looking around the room with a smile. We think so too!

T. Maccarone’s is located at 4 N. Colville Street, Walla Walla WA 99362, and is open daily 11:30-9pm for lunch and dinner. Call them at (509) 522-4776, or visit them online at http://tmaccarones.com/.

A Local Tradition: The Walla Walla Downtown Farmers Market

If you find yourself in Walla Walla for the weekend and take a morning walk down Main Street, chances are you will be drawn in off the sidewalk by the Downtown Farmers Market.

Walla Walla Farmers Market pavilion

The pavilion at the Downtown Farmers Market is hard to miss.

The market is a festive melee of local families, children, visitors and students, all enjoying live music and eating homemade snacks. Cheerful conversation floats around the earthy-smelling summer air. Bags bulge with mouthwatering produce—not just our famous sweet onions, but leafy greens, bright radishes, carrots, and tomatoes—whatever is freshest and most in season!

From May through October, more than seventy vendors gather at 4th and Main every Saturday, offering local produce, delicious homemade food, and arts and crafts. The market is a fixture of Walla Walla summers. It has gone up every weekend in this very spot since 1996. However, it is ever-evolving—this year, the Downtown Walla Walla Foundation will also run a “Twilight Farmers Market” on Thursday evenings at a separate location on First Avenue. This new market starts in June, to ensure long, warm evenings for shopping, socializing, and perhaps watching the spectacular Walla Walla sunsets.

If, like me, you are always looking for an authentic local experience when you visit a new town, the Farmer’s Market is the perfect destination. On these sunny summer mornings, local buyers and sellers gladly welcome newbies, tourists, and out-of-towners. When I moved to Walla Walla four years ago, visiting the market on those first few lonely weekends made me instantly feel like a real part of the town’s community. It also gave me a chance to taste local food, contribute to local small business, and pick up a few cool gifts for my family back in Portland, handmade by Walla Walla residents. On my first visit to the Farmer’s Market I bought a box of fresh raspberries and a terrific duct tape wallet for my fourteen-year-old brother from a local kid who looked about the same age. Afterwards, I spent another hour walking slowly up and down the rows of tents and tables, listening to the bluegrass music, soaking it all in.

Whatever treats and treasures you might find, half the beauty of the Farmers Market is the chance to experience Walla Walla in a brand new way, and participate in a local tradition!

The Saturday Downtown Farmers Market began May 3rd and is located in Crawford Park at 4th Ave and Main and runs from 9am-1pm every Saturday. Thursday Twilight Farmers Market will begin June 5th on First Avenue. Visit http://downtownwallawalla.com/category/news/downtown-farmers-market/ or call (509) 529-8755 for more information.

Read more about the history of the farmer’s market here: http://wallawallalifestyles.com/to-market-two-markets/

Chocolate and Valentine’s Day

When you think of Valentine’s Day, what comes to mind? A romantic getaway with someone special? An elegant bottle of red wine? Or perhaps… chocolate? In recognition of the holiday, we’d like to take a look at chocolate—its history, the offerings here in Walla Walla and in our very own tasting room!

Although today, chocolate seems like the quintessential Valentine’s Day gift, its association with the holiday is actually fairly recent. St. Valentine’s Day has existed since the 1400’s, yet it wasn’t until the late 19th century that a Briton named Richard Cadbury introduced “eating chocolate” as a treat to share with one’s valentine. Almost 500 years of Valentine’s Day without chocolate—can you believe it? Naturally, once Cadbury introduced the idea of edible chocolates in lavishly decorated boxes, it took off. And today, heart-shaped boxes of chocolate can be found everywhere in the weeks leading up to Valentine’s Day!

One place to find delicious chocolates in Walla Walla is the legendary Bright’s Candies. Located in an historic building on Main Street, Bright’s has been hand-crafting candies and chocolates since 1934, and is a local favorite for everything related to sweets. Walk up to the counter and you’ll see rows and rows of handmade chocolates, as well as vintage glass jars filled to the brim with gummies and other candies. Love Jelly Belly jelly beans? A wall in the back of the store is loaded with every flavor imaginable. And for a cool treat during the summer months, Bright’s serves scoops of ice cream. You can even stick your nose to the glass and watch the master candymakers at work! You truly have to see it to believe it.

Of course, very little pairs with chocolate—or Valentine’s Day—like red wine. As part of Walla Walla’s “February is for Foodies” promotion, Walla Faces wine has conspired with Bright’s to produce scrumptious chocolate cordials infused with our 2009 Syrah, “Bill”. The rich, dark taste of the Syrah mingles with the smooth, sweet chocolate, producing an exquisite taste combination. We’re sure you’ll fall in love with them!

Through the entire month of February, each wine tasting will be coupled with a complimentary cordial. So if that sounds like your kind of treat, come visit us! We’re open every day from 1-6pm. From all of us at Walla Faces, we wish you a happy Valentine’s Day!

In Walla Walla, February is for Foodies

It may be cold and sunny in Walla Walla during February, but things are cooking here! Literally! Here in Walla Walla, it’s all about food and culture for this entire month. At least, that’s what the “February is for Foodies” promotion suggests, which is about to kick off its third annual iteration.

Started in 2012 as a way to promote local restaurants and wineries in the middle of the otherwise slow season, Tourism Walla Walla’s month-long promotion offers visitors a special glimpse of Walla Walla’s gourmet culture.

Many of the local restaurants are joining in the celebration by offering special menu items throughout the month of February. One of our favorites, T. Maccarone’s, is hosting a “Sommelier’s Valentine Wine Dinner” on Sunday the 16th. And for a breakfast or lunch option, Maple Counter Café is presenting White Chocolate Raspberry Pancakes, drizzled with their homemade Lemon Curd Anglaise. Oh my!

For home chefs who want to whip up delectable meals in their own kitchens, the Wine Country Culinary Institute, located at the Walla Walla Community College, will be offering cooking classes each Saturday during the month. For your $30 entry, you will enjoy instruction, a light lunch and wine tastings. This entertaining lunch will run from 11:30am – 1:30pm. For tickets, call Tourism Walla Walla at 509-525-8799.

Barb Commare, marketing and communications manager at Tourism Walla Walla, says she’s excited for the promotion to begin. “It’s so much fun putting it together and seeing the creativity of local businesses shine through.”

After three years of “February is for Foodies,” Barb has nothing but high hopes for the promotion’s future. “We want it to continue,” she says, “making it bigger and better every year.”

Of course, no celebration of Walla Walla’s food culture would be complete without wine! Many of the wineries will participate in the promotion by offering guests chocolates made locally, by chocolatiers such as Bright’s Candies, Alexander’s and Petits Noirs.

The complete list of this year’s “February is for Foodies” promotions can be found on the Tourism Walla Walla website, right here.

So, how is the weather, you ask? The weather has been quite nice this winter, with very little snow on the Snoqualmie Pass, traveling from Seattle, WA, and along I-84 from Portland, OR. Although this time of year is not known to be warm, we do have many sunny days here in Walla Walla and very little rain.

If you’re looking for something fun to do, something to entertain you, and possibly educate you, this might be just the adventure. Come and enjoy a day or two of food, wine, and fun–you might just discover your inner chef!

Restaurant Spotlight: Green Spoon

Take a short walk from the Walla Faces downtown tasting room down Main Street, and you’ll soon find a unique little restaurant decked out with stylish modern furniture, funky artwork and splashes of bright green. This is Green Spoon, a local restaurant that has, over the course of six years, worked its way into the heart of Walla Walla. Along with their stylish interior decoration, Green Spoon’s notable for its tasty New American cuisine!  We thought we’d show our love and support by letting you in on one of our favorite places to eat on Main Street.

Green Spoon wasn’t always the contemporary restaurant it is today. Owner and manager Katie Gonzalez originally opened Someone’s in the Kitchen to teach cooking classes, but as the venture expanded, the focus shifted to being a full time restaurant, with a menu that presents soups, salads and burgers in an upscale take on classic American diner cuisine. Although Katie’s background is in marketing, she launched into the planning of the menu with zeal and originality. She recently let me in on her process, saying, “I always know what I want the finished product to be, but we work a lot on trial and error by trying recipes until we arrive at that taste that’s just right.”

Although Green Spoon has seen a number of changes in its six-year life, including a name change, a relocation and changes in management, today, dining at the restaurant is nothing but smooth sailing. What’s more, Katie is still cooking up new additions to the menu. Lately, she and her team have been working on a Green Spoon take on a Juicy Lucy–a hamburger stuffed with cheese. The Green Spoon Juicy Lucy is dressed up with guacamole, Tapatío hot sauce, Pepper Jack cheese and jalapeños. Yum! Once the Juicy Lucy is refined, Katie and her team are planning to present a different iteration each week until they settle on a permanent rendition for the menu.

There’s more in the works for Green Spoon, too. The restaurant already pours Walla Faces wine for guests to enjoy with their meals, but with the new year, Katie is planning to add a full-service bar to the restaurant! The restaurant will begin by serving draft beers from area brewers and hopes to broaden into spirits shortly.

One of Katie’s favorite things about owning Green Spoon is “all the friends I’ve made through the restaurant. We’ve been here just long enough to see some people start dating, get married, become pregnant, and then the baby is eating with her parents at the restaurant.” Green Spoon’s warm atmosphere is the perfect place for a first date, a proposal, to take the kids, or all your friends; the eclectic and delicious menu is sure to please even the most picky eater.

Located at 13 E Main St., Green Spoon is open for lunch Monday-Saturday 11-3 and for dinner Thursday-Saturday 5-9. They also deliver until 8pm.  Give them a call at 509-876-2583.

A special note for our guests: Green Spoon will deliver to the Walla Faces Inns, at either the Downtown location or the Vineyard–perfect for a dinner around the pool!

Celebrate Walla Walla

The first Celebrate Walla Walla took place this past weekend. The 70 participating wineries came together to concretely demonstrate how special the Walla Walla Valley wine region is. On Saturday, Walla Faces hosted a winemaker dinner at our estate vineyard. The dinner featured the wines of four boutique wineries: CAVU Cellars, Corvus Cellars, Kontos Cellars, and, of course, Walla Faces! Each of these small wineries makes their wine at the Incubators at the airport. Our side-by-side wineries produce some of the most exclusive, innovative wines in Walla Walla.

The 77-degree Saturday was the perfect weather for sitting by the pool, admiring the flourishing Cabernet grapes, sipping wines, and dodging Angel, the winery dog, as she tried to acquire some snacks for herself.

The evening commenced with appetizers, including Copper River salmon flatbreads, topped with Dijon and local Monteillet fresh chevre. We also featured roasted red potatoes, which had been dug up that very morning from Chef Greg Schnorr‘s garden, and were complemented by a Parmesan souffle.  Mini BLTs made from jowl bacon also featured Chef Greg’s home-grown ingredients; Greg is known throughout Walla Walla for his hand-raised pork. Each of the four participating wineries cracked open a few crisp, chilled bottles to kick off the celebration! CAVU’s Barbera Rosé, Corvus’ Viognier, Kontos’ Gossamer White and Walla Faces’ Riesling all helped provide the ideal complement to the light appetizers and warm June day.

The second course included a Walla Walla Sweet Onion soup, with juicy braised oxtail at the bottom of the bowl. A toasted baguette covered in Gruyere was lovingly placed on top of each portion. This soup was paired with the Kontos Cellars 2009 Alatus Blend, a classic-tasting blend of Merlot, Cabernet Sauvignon, and Cabernet Franc that perfectly complemented the rich earthiness of the soup.

The third course was a duck confit ravioli, nested in an bolognese filled with more duck confit. A carrot and celery topping adorned the hand-made raviolis, which were created using duck eggs for the dough. Paired with the CAVU 2010 Barbera, a bold and spicy varietal that is an uncommon find in the Walla Walla Valley, the fatty duck flavors melted perfectly in my mouth.

The fourth course was a cherry stuffed pork chop straight from Chef Greg’s farm. “I named them after monsters this year,” Chef Greg quipped. “I believe that today we are eating ‘Kim Lard-Ashian’.” The bitter fresh arugula balanced the sweet, sage-stuffed cherries. The 2008 Walla Faces Fusion Red was the perfect pairing. This egg-white fined blend of Cab Sauv, Cab Franc, Merlot, and Syrah has dark cherry flavors that perfectly complemented the cherries in this dish.

The fifth course was lamb with a wild mushroom demi glace over a spoonful of whipped potatoes, which was paired with a 2009 Corvus Syrah/Petite Sirah blend. The allspice, plum and pepper flavors make this earthy, full-bodied wine great for lamb dishes.

Desserts included dark chocolate truffles, fresh Klicker strawberries over Hungarian shortbread, candied walnuts and a myriad of cheeses, served with the Walla Faces Ice Wine.

The dinner was an incredible success, with the beauty of the Walla Faces Estate Vineyard, the mouth-watering flavor of the food, and the locally-made perfection of the wines melding together to showcase the best of what Walla Walla has to offer. We were happy to celebrate this region with both Walla Faces regular customers and brand new faces. Thank you to everyone who helped this event happen or who attended. For those of you who we didn’t see, please feel free to come visit all four wineries out in the “winery district” at the Incubators by the Walla Walla airport.

Holiday Wine Pairings

Holiday Placements

Winter holidays are made better with the perfect bottle of wine! Here are our tips for the perfect Walla Faces wine and food pairings this December. Don’t forget that Walla Faces is offering free shipping on six or more bottles until the end of the year, so it’s the perfect time to take home some holiday wine!

Red Wine

What should I serve with prime rib?
The Walla Faces Syrah has a beautiful white pepper flavor and an earthy boldness that pairs nicely with prime rib. Wine club members should also consider pairing their this luxerixous cut of beef with the Walla Faces Reserve Cabernet Sauvignon, which has just the right balance of the tannins to be elegant without being too mellow.

What should I serve with a roast lamb?
The Walla Faces Fusion Red, a Cabernet-blend, is so smooth it won’t overpower a cut of lamb. The Fusion is also available in the 2006 vintage in a magnum size, which is perfect for holiday parties.

White Wine

What should I serve with ham?
The Walla Faces Riesling has enough fruity notes to truly enhance the flavor of your holiday ham, especially if it is glazed with succulent honey, which plays off the slight sweetness of the wine.

What should I serve with turkey or goose?
The Walla Faces Riesling is the perfect off-dry, allowing it to complement both white and dark meat, enhancing the complexity of your favorite holiday poultry.

What should I serve with latkes?
The Walla Faces Riesling has stone fruit flavors and a crisp minerality that cuts the grease of a fried latke.

What should I serve with dessert?
The Walla Faces Ice Wine brings a beautiful richness that pairs nicely with not-too-sweet desserts such as pumpkin pie, fruitcake or cheeses. And, of course, ice wine is the perfect dessert all on its own!

Restaurant Spotlight: Walla Walla Bread Company

Just across Main St. from the Walla Faces tasting room, the mouth-watering smell of fresh-baked bread wafts onto the sidewalk. The culprit is the Walla Walla Bread Company, the valley’s primary source for high-quality artisanal bread.

I recently met up with head chef and owner Michael Kline for a chat about the Bread Company’s history, its rising success and, of course, the bread.

“A great loaf of French or rye or even wheat has just as many nuances as a glass of wine, really, if you know what you’re tasting for. And then you’re looking for crust, which really comes down to the natural aging of the dough. It takes time, but that’s how you develop flavor.”

Walla Walla Bread CompanyMichael and his wife Rachel moved to Walla Walla from Las Vegas in the fall of 2005, drawn in by the burgeoning wine industry and a desire to raise their young children in a small-town setting.

“We were constantly reading about the wine business and the great wines that were coming out of Walla Walla. It kind of piqued my curiosity and I knew that the food scene would be coming up behind it.”

Michael is an experienced chef of 20 years and worked at 26 Brix and Creektown Café before switching gears and opening the Bread Company in July of 2009.

“Good quality artisanal bread was something that we had struggled with at Creektown and the Brix. I knew a lot of the restaurants were looking for something a little bit better, something that matched the style of food that was coming up, so that’s where this got started. I hadn’t baked a loaf of bread since culinary school and really didn’t have any desire to be a baker until I saw that need.”

The switch has definitely paid off—the Walla Walla Bread Company sells its product wholesale to a growing list of 25 local restaurants.
Walla Walla Bread Company
“I like to say we do pretty much everyone in town who’s not making their own bread.”

And it’s true. Their loyal client base includes breakfast hubs Bacon & Eggs and Maple Counter Café, lunch spots Graze and Onion World, fine dining options Brasserie Four and Whitehouse-Crawford, and nightlife hot spots Public House 124 and the Green Lantern. The Bread Company even sells to Whitman College’s dining service, Bon Appétit.

But selling exclusively to other restaurants has its drawbacks, especially for a restaurant chef used to instant gratification after putting a meal in front of a hungry customer.

“One of the hard things that I discovered early on was that everything I was doing was kind of being taken away and enjoyed somewhere else, so I wasn’t getting that instant feedback that I was used to.”

Walla Walla Bread CompanyLucky for Michael, he now gets that feedback in the Bread Company’s burgeoning deli-style dinging room and retail space. The perfect fix for those of us looking to get our very own loaf of artisanal bread or a quick breakfast or lunch, it offers a selection of sandwiches, bagels, soups, salads, quiche and pastries alongside the classic loaves.

Everything is made in-house and from scratch using in-season and locally produced ingredients—and you can definitely taste the difference.

“There’s an old adage in baking: ‘The proof of a good baker is in the French bread.'”

Stop on in and put them to the test. I assure you, the Walla Walla Bread Company will do more than measure up.

The Walla Walla Bread Company is located at 225 E. Main St. and is open Monday through Friday, 7 a.m. – 5 p.m., Saturday 8 a.m. – 3 p.m. and Sunday 9 a.m. – 2 p.m.