Located downstairs in Yakima’s Glenwood Square, Bert’s Pub can be a great place to share a pint – or a Wednesday night trivia game – among friends.  But with this season’s chilly temperatures, patrons may also enjoy a cold-weather cocktail – like a piping hot “Ski Lift.”  Velvety hot chocolate blended with peppermint schnapps and topped with whipped cream could warm even the coldest toes – lift pass optional.

Bert’s Pub

5110 Tieton Drive, Yakima
509-972-4557

Brats n’Brews

5110 Tieton Drive

509-966-0394

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

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

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 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.

Red Velvet Cake

Recipe adapted from one found on www.pinchmysalt.com

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans

2. Sift flour, baking powder, and salt into a medium bowl.  In a small bowl, mix food coloring and cocoa powder into thin paste without lumps.

3. In a large bowl, using a mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste.  Add 1/3 of the flour mixture to the butter mixture, beat well, then beat in 1/2 of the buttermilk. Beat in another 1/3 of flour mixture, then second 1/2 of buttermilk. End with the last 1/3 of the flour mixture, beat until well combined.

4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter.  Working quickly, divide batter evenly between the cake pans and place them in preheated oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing.

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and add powdered sugar, salt and vanilla.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.