Neato Mojito
July 9, 2010 by Heather Caro
Photo by Gordon King
Santiago’s makes their mojito with local mint, muddles with ice and mixed with rum and lime juice. What makes theirs different, says owner Jar Arcand, is the coconut-flavored rum that’s floated on topo. “That’s our special twist,” he said.
Santiago’s Restaurant
111 E. Yakima Ave.
Yakima
(509)453-1644
Happy hour, Monday-Friday
4-6 p.m. in the lounge
Edible Art
May 7, 2010 by admin
Photo by Sara Gettys
Zesta Cucina serves up incredible flavor and texture with their Caramel Gelato, sprinkled with Hawaiian coral sea salt, made right there at the restaurant. Pictured in a handmade bowl made by Evans Fletcher of Fire and Fiber Art. Bowl is fused and kiln-formed, using three layers of glass with iridescent glass as accents.
Zesta Cucina
5110 Tieton Drive * Yakima
509-972-2000
zestacucina.com
Fire and Fiber Art
Fireandfiberart.com
Signature: Bouquets aren’t just for flowers
March 5, 2010 by Heather Caro
Signature: Bouquets aren’t just for flowers
Bouquets aren’t just for flowers…Melia Younker of Melia’s Floral created this arrangement using produce you can find in your grocery store or even your backyard.
Arrangement includes roses, hydrangea, cymbidium orchids, yarrow, mini callas, star of Bethlehem, fern curls, grapes, seeded eucalyptus, squash and a pinch of mint for greens.
Melia’s Floral
509-965-4055
meliasfloral.com
Red Velvet Cake
January 8, 2010 by Heather Caro
Red Velvet Cake from Yakima's White House Cafe. Photo by Chad Bremerman
Red Velvet Cake
Long known for its decadence and intense color, red velvet cake was once a signature dessert at New York’s Waldorf-Astoria hotel in the 1920s. To bring a little romance to your Valentine’s table, create a red velvet cake of your own, like the tasty one pictured from Yakima’s White House Café. Read more