Already known for great restaurants, Walla Walla is also home to a growing (literally) interest in local, sustainable, fresh farm products.  So it was just a matter of time before the area’s premier cheese producer offered aspiring cheesemakers and those keen to expand their whey appreciation,  a chance to experience the art of cheese making firsthand.

Monteillet Fromagerie is the first artisan-farmstead cheese maker in Walla Walla Valley.  Featuring a Grade A dairy and cheese making facility, the Monteillets have been producing traditional hand-ladled chevres (goat) and brebis (sheep) milk cheese since 2002.

Join cheese maker, Jackie Freeman, in two full days of hands-on cheese making at their farm. While making soft and hard goat and sheep’s milk cheese in a small group setting, they will discuss the basic principles of cheese making, equipment use and care, ingredients and supplies, and recipes to try at home.

The introductory workshop includes:

Day 1 (Mondays):  Practicum in Cheese Making

• Work with our cheese maker in the Fromagerie for a hands-on education on making fresh, soft-ripened, and hard (tomme-style) goat and sheep milk cheese
• Learn the basic principles of farmstead cheesemaking, equipment use, milk types, food safety, and more
• Cheese Tasting
• Optional local wine tasting*
• Optional Farm Lunch*

Day 2 (Tuesdays):  Affinage (Cheese care and ageing)

Enjoy a second full day in our cheese room with advanced instruction and hands-on practicum in caring and aging for fresh, soft-ripened, and aged cheeses

• Tour the farm and organic vegetable garden
• Introduction to livestock care and milking
• Cheese Tasting
• Optional local wine tasting*
• Optional Farm Lunch*

Workshop tuition:  The classes can be taken separately, or together.  Class tuition is $160 per person, per day.  If you choose to participate in both days of classes, you will receive a discounted class price of $275.  Your tuition includes hands-on farmstead cheese-making instruction and discussions, instructional materials, cheese tasting, and farm and facilities tour.  Maximum class size will not exceed six students.

Workshop Dates:  July 13-14; July 27-28; Aug 10-11; Aug 24-25; Sept 7-8; Sept 21-22; Oct 5-6

*Farm lunch and wine tasting available for an additional fee.

For more information and to register, visit their website.

There used to be a time when wineries were closed on July 4.  How times have changed! This year, out of 60 wineries reporting their status, only 9 are closed for the holiday.

Here is the most up-to-date listing of Walla Walla Valley winery hours/status.

July 4th Winery Hours PDF

UPDATE: Canoe Ridge is having a Cellar Sale this July 4th weekend. Magnums of Merlot and Cab are half price and half price on cases of Merlot, Reserve Merlot, Cab Franc and 60/40 Blend.

Happy 4th of July!

On the eve of Precept Wine Brands’ public Grand Opening of their new Waterbrook Winery on Hwy 12 in Walla Walla, they announced today that Mike Williamson (CEO of Long Shadows Winery) has been hired as the new President and Chief Operating Officer of their Seattle-based wine company; now the largest privately owned wine company in Washington State.

“Mike is an incredible asset that any organization would want to have on their team. He brings a wealth of industry knowledge and background that will allow Precept to grow for years to come and achieve our desired goals. Mike fits in extremely well with the organization and adds to our strength at the Leadership level,” said Precept Wine Brands’ Founder and CEO, Andrew Browne.

As the first President and COO for Precept Wine Brands, Williamson will oversee the company’s day to day operations and direct reports from all department Senior Vice Presidents including: Accounting and Finance (Phil Kazanjian), Sales (Kirk Brewer), Winemaking and Operations (Ben Hummer), and Marketing, Public Relations and Retail Management (Alex Ootkin-Evans).

Williamson is no stranger to working with Andrew Browne and his founding partner, Dan Baty, having teamed up with the two when he joined Corus Brands, Inc. (Columbia Winery, Covey Run, Alice White) in 1998.

“I’m excited to work with Dan and Andrew again after all these years. They’ve built an incredible organization and I’m looking forward to playing a key role in its future growth and profitability,” said Williamson.

In preparation for its major Grand Opening Celebration on June 5th, the new Waterbrook Winery will host a “Sneak Preview” of its facility for this weekend’s Spring Release Weekend, May 1 – 3. During the preview, guests will have the opportunity to taste Waterbrook’s award-winning portfolio of wines with winemaker John Freeman and tour the new 53,000 sq. ft. winery located at 10518 West Hwy 12, just west of Walla Walla.  Guests will also be served in a festive “construction” themed atmosphere as a play on the winery nearing its final stages of completion.

Waterbrook Spring Release “Sneak Preview” Hours: Friday & Saturday: 10 a.m. – 6 p.m., Sunday: 10a.m. – 4 p.m. Winery tours will be offered at 11 a.m., 2 p.m., and 4 p.m. daily. The $5 tasting fee includes a souvenir wine glass and guests will receive 10-30% off wine purchases during the weekend.

The official Grand Opening of Waterbrook’s new Winery and public Tasting Room will take place on June 5-6.

Walla Walla Wine Works Grand Opening, May 1 – 3 (formerly Waterbrook at 1st & Main)
The new winery opening also brings news of a retail transition for the Waterbrook tasting room on 1st & Main in downtown Walla Walla. The tasting room formerly known as Waterbrook will now reopen its doors this weekend as Walla Walla Wine Works. With “new vino” and a “new vibe,” the Walla Walla Wine Works Tasting Room will offer a vast portfolio of premium Washington wines including: Apex Cellars, The Magnificent Wine Co., Pendulum, Waterbrook 1st & Main exclusives and more!

Walla Walla Wine Works Spring Release Grand Opening Hours: Friday: 11 a.m. – 8 p.m., Saturday: 11 a.m. – 7 p.m., Sunday: 9 a.m. – 4 p.m. A complimentary tasting of select Washington wines is available with a $5 tasting fee for Reserve wines. Guests who sign up to receive future promotional offers will receive 20% off weekend purchases.

Charles Smith, winemaker of KVintners and the Magnificent Wine Company,  has unveiled a large scale art piece on the side of a building on Main Street,  Waitsburg, WA. Known for his iconic black and white labels, Smith takes his marketing acumen to a new level with a conceptual art statement about America past, present and future.

There are only two weeks left to enter Tourism Walla Walla’s My Walla Walla Weekend contest. All you need to do is share your favorite Walla Walla surprises for the chance to win a weekend getaway.

Four lucky winners will each be rewarded with a weekend trip for two, behind-the-scenes passes to seasonal events and an opportunity to contribute a guest column on Tourism Walla Walla’s blog! Send your memories and win a Walla Walla Weekend!

The contest runs through Friday, April 17.

Submit your entry and see complete contest details at http://blog.wallawalla.org/contest

Eric Degerman of WinePress NorthWest reports that “Acclaimed chef Mike Davis, whose 26 Brix was among several in Walla Walla restaurants to close this winter, has been hired by the Seattle-base Heavy Restaurant Group.

Davis will head up the culinary program at three restaurants scheduled to open later this year in the Bellevue Towers — Purple Cafe & Wine Bar, Barrio, and Bliss.” more

Despite the news in January of five restaurant closures, there are good news stories happening in the local food scene of special interest to weekend visitors. 

*T. Maccarone’s, owner (Tom) has given Chef Jake Crenshaw an equity stake in the restaurant. Way to go! That’s how successful businesses are built. 

*Whitehouse Crawford have expanded both their bar area and bar menu giving the upscale restaurant a more casual option. 

*Saffron Mediterranean Kitchen’s Chef Ainsworth has made the James Beard list for Best Chef: Northwest (story below)

*Creektown Cafe now offer tamales and their outstanding desserts for take away. In addition, they now offer a Mid-Day Menu from 2:30 to 6pm as well as a new kids menu.

*Whoopemup Hollow Cafe and jimgermanbar are always compelling reasons to visit Waitsburg. However, Mardi Gras is extra special!

*Merchants now stays open on Friday nights until 10PM.  

*Salumiere Cesario has expanded their menu options and offer in-store seating and as soon as the weather cooperates, they’ll open their patio. 

*Someone’s In the Kitchen, WW’s cooking school on Rose Street, has a great menu of weekday lunch offerings and weekend dinners and cooking classes. Also kids classes. 

*WW Taco wagons always offer great value for terrific food.

Chris Ainsworth, owner/chef of Saffron Mediterranean Kitchen has been listed as a semifinalist in the 2009 James Beard Foundation Awards, Restaurant & Chef Award for Best Chef: Northwest. Chef Ainsworth is in excellent company on a short list that includes Seattle chefs,  Jason Wilson of Crush,  Ethan Stowell of Union and Scott Staples of Restaurant Zoë.  Portland notables include Gabriel Rucker of Le Pigeon, Andy Ricker of Pok Pok and Whiskey Soda Lounge and Daniel Mondok of Sel Gris.

According to the rules on the JBF website, open submissions are taken for the 20 slots in each category.  In the next stage, 400 nationwide industry judges will select five nominees per category and announce the short list on March 23.  Winners will be honored at an Awards Ceremony in New York on May 4.

Deemed “the Oscars of the food world,” by Time magazine, The James Beard Foundation Awards are the country’s most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers.

Congratulations Chef Ainsworth!