I’ve had a few food and drink pairing epiphanies. Blanc de Blancs Champagne with fresh oysters. Aged goat cheese with equally aged Sancerre. Spoon tender lamb shank with Chateauneuf-du-Pape. And...
Grazers: Pizzeria Prima Strada
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Angela Prosper
Stoup Brewing Cascadian Dark Ale
"Two thirsty science nerds and a curious connoisseur walk in to a brewpub…" Or so goes the story of Stoup Brewing, one of the latest to the reverberating Ballard neighborhood beer scene in northwest...
Culinary Chemistry: Satsuma and White Wine Dressing
Okay, so I didn’t exactly start the New Year on a healthy note with last week’s recipe for Hard Apple Cider Crisp. But, in support of the many who have committed to making nutritious choices for the...
Eola Hills Wine Cellars 2012 Oregon Pinot Noir
Hot off the printing press comes the new label for Eola Hills Wine Cellars' introductory level of wines—the 2012 Oregon Pinot Noir and 2013 Oregon Pinot Gris, looking sharp-dressed and clean....
Drifters: Hotel deLuxe
Do you wear vintage broaches or bow ties? Have a penchant for "The Great Gatsby" or Gene Kelly? Take your cocktails classic, preferably with a side of live jazz piano or pop-up cinema screening? Or,...
Tieton Cider Works Apricot Cider
Craig and Sharon Campbell are in the apple farming business. Their story for launching Tieton Cider Works is simple: Craig is a third generation Yakima Valley farmer with a degree in horticulture...