Sneak Peek: Behind the Scenes of the Glam-ping photo shoot

by Heather Caro on May 5, 2011

By Heather Caro

Photos by Jennifer Dagdagan

Pop quiz, Yakima.

What do you get when you combine five models, two hair and makeup stylists, two clothing stylists, talented local jewelry artists, a photographer and one (moderately overwhelmed) writer?

Got a visual yet?  Now let’s move the whole bunch down to the river…add marshmallows on sticks,wine, a sweet vintage trailer and a whole lot of laughter…

Give up?  A camp-inspired photo shoot with a glamorous twist which will run in our May/June Art Issue – otherwise known as “just another day at the office” here at Yakima magazine.

The outdoor shoot lasted an entire day and the weather was not as warm as the golden hues of the photos suggest. But at the end of the day, I think each of us left with renewed appreciation for friendship, laughter and some of the talented locals that live in this Valley of ours!

Special thanks to Buffy Smith and Molly Wamsley from Belu Design Salon who provided the hair and makeup for our models.  Especially Buffy – who tromped through the underbrush to ensure our girls looked amazing in each shot. Also, thanks to Winter Kennedy and Joy Meils.  The talented sisters own the vintage boutique Patina and not only supplied the wardrobe for our shoot but also fit our models on site and made the day more pleasant for everyone.  And also to Mel and Craig Edgar who graciously allowed us to have the run of their beautiful property.

Thanks to our featured jewelry artists Brianna Gutierrez, Janine Kingsley, Lisa Souers, Robbie Bustos, Winter Kennedy, Joy Meils and Ed and Linda Simpson.  Special thanks to Linda Simpson who spent the day with us keeping track of the baubles and assisting our models.

And of course, thanks to our models Brianna Gutierrez, Amenda Dillman, Nami Oxford, Yeimy Ball and Katie Wilkerson- who braved the cold, worked for marshmallows and put up with seemingly endless poses, wardrobe changes and spritzes of hairspray – the results are stunning, ladies.  We can’t wait to share them with you.

Nice job.

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DIY with Robbie Bustos

by Heather Caro on Mar 9, 2011

Photos by Jennifer Dagdagan

When it comes to entertaining, green is the new black.  And recycling vintage buttons into glam napkin holders (like these creative pieces by local artist Robbie Bustos) may be an easy way to cut costs and customize your table.  Here’s how to get the look.

Step 1.  Get the goods.

2.  String it up

3.  Finishing Touches

Want to see more by Robbie Bustos?  Check out her website at RubyVegasDesigns.com

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Head Over Heels … Over Heels

by Heather Caro on Mar 4, 2011

By Christina McCarthy

Affairs of the heart take many forms: young lovers, a mother and her baby, even the comfortable silence of an old couple after 50 years of marriage.

But not all love affairs are between people, and David Childs’ passion for shoes — now on display at the Yakima Valley Museum — presents a perfect example.

Head Over Heels Over Heels is a fitting name for both the exhibition and Childs, a retired Nordstrom shoe salesman who lives in Yakima and has a real penchant for fancy footwear. The museum exhibit features more than 600 pairs of shoes, dating from the early 20th century to the present. And that’s only half of his collection.

“I picked the best representations of the various ‘style trend eras’ … and then about 30 of my very favorite shoes from the entire collection,” Childs explained just prior to the Feb. 11 grand opening of the exhibit.

“It’s not really meant to teach you the history of shoes, but rather to offer a peek at the wild and over-the-top heels that women of wealth and royalty have worn.”

Entering the exhibit, one can’t help but feel “wowed” by the sheer number of shoes, as well as their beauty and outrageousness. One pair holds a tiny red bird in each of the cagelike heels. Another sports the skyline of Seattle — in rhinestones — around the heel. Scrapbook panels accompany the shoes, giving a glimpse into why and how Childs acquired them.

Starting Young

Childs was only 4 or 5 when he, with the help of a brother, discovered the entertainment value of high-heeled shoes. The two found their mother’s dress shoes and, putting them on over their oxfords, began clomping around the hardwood floors of their home. Mom heard and quickly put an end to the shoe abuse, but Childs was hooked.

He began cutting pictures of shoes from Montgomery Ward catalogs, and kept his “first shoe collection” in a cigar box in his room. Like any collector, Childs would view, sort, label and play with his collection frequently.

During his college years, Childs was fortunate to become employed at a shoe store, where he learned how to properly fit shoes — a skill that served him quite well for the next 40 years. In the late 1960s, he secured his second shoe job in Iowa, and shortly thereafter, began researching and collecting vintage high-heeled shoes. In 1970, he began a job in the women’s shoe department at Yakima’s Nordstrom (making it into the top 10 percent of the sales force 20 times) and worked there until the store closed in March 2001.

An Eye for Quality

Childs’ passion has taken him to vintage shops across the country. He can spin tales about finding his favorite style — 1940s era, ankle strap platforms — from Chicago to Salt Lake City to Montana, but most frequently he can be found perusing his favorite shops in Portland, San Francisco and Los Angeles. “I travel to attend professional organ performances,” explained Childs, who is also a member of the American Guild of Organists. “While I’m visiting, I always look up the vintage shops in the area and often come away with some real treasures.”

Childs’ collection falls in two broad categories: high-quality heels, typically worn by well-dressed women over the past century, and pristine examples of unusual or trendy special-occasion high heels. Over the years, as the number of shoes in his collection increased, so did his standards. “I used to buy shoes if they caught my eye,” he said, “but now I’m a bit pickier. They have to be smaller sizes — nothing over a 7, unless I’m just crazy about it,” he said, grinning. “But the condition must always be pristine.”

Yakima Valley Museum Director John Baule agrees that Childs’ taste is spectacular.

“When I first went to see his collection, I was absolutely amazed at the quality and the research behind the shoes. David is a serious collector, and his love and appreciation for fine high-heeled shoes creates a top notch collection.”

The Head Over Heels Over Heels exhibit displays every decade, era and important fashion phase in women’s high-heeled shoes, from the early 1900s to today. The display was created by Andy Granitto, the museum’s Curator of Exhibits, who spent more than a month designing the gallery space before he even began building it.

Granitto’s goal was not just to display shoes, but to tell the story of Childs’ passion in a way that others will understand. “This exhibit isn’t just for women who like nice shoes,” Granitto said. “It has a personality of its own, and everyone who visits will come away with a sense of awe and admiration for the art that these shoes are.”

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A Tale of Two Million Tamales

by Heather Caro on Mar 4, 2011

By Heather Caro

With layers of cornmeal masa and rich, seasoned fillings tucked into a softened husk, tamales might be the ultimate comfort food. And though enjoying renewed interest among the “foodie” crowd because it’s handmade and has versatile fillings, tamales are far from a novel creation.

In fact, tamales were probably conceived out of necessity — more than 7,000 years ago. The hearty, portable food was able to be filled with “whatever was on hand” and may have fed ancient Aztec and Incan warriors. From humble beginnings, tamales later went on to become a favorite dish perfected by generations of Latin American cooks. Today, more than 500 tamale variations can be found throughout the United States as well as Central and South America, but the tastiest tamales are those that are hand-prepared using time-honored and labor-intensive methods.

To make tamales from “scratch,” yellow corn is cooked in lime water, then stone-ground and dried to make masa. The masa is then combined with shortening and spread on a softened corn husk before adding spicy fillings such as peppers or seasoned meat. Finally, each bundle is carefully folded and boiled or steamed. Thanks to the husk, tamales can stay warm for hours — perhaps the original “fast” food — but are tastiest when eaten straight from the steamer.

Even for veteran cooks, the steps to prepare the tamales can take days and are often reserved for special occasions and holidays. But if a weekend of laboring in the kitchen sounds daunting, don’t worry. The Yakima Valley is a hot spot for authentic Latin American cuisine, including the tamal (singular for tamales). Here are a few of the local experts who have stepped up to satisfy tamal cravings throughout the Valley — and beyond.

Los Hernandez Tamales

Nestled between used-car lots and antique stores in Union Gap, the boxy, white storefront of Los Hernandez Tamales appears unassuming and quaint. But step inside the simple brick building and diners will find an authentic culinary gem that’s earned a reputation for its delicious fresh tamales.

In fact, says owner Felipe Hernandez, the tamales are in such demand that Los Hernandez has served more than 2 million of the handmade delicacies since first opening its doors in 1990.

One taste of the melt-in-your-mouth treats — which come in varieties such as pork, chicken and the seasonal asparagus and pepper jack cheese — and it’s easy to see why this modest eatery has become a local favorite. With tamales this tasty, it was only a matter of time before the word would get out.

While relying almost exclusively on word-of-mouth advertising, Los Hernandez Tamales has been featured on an episode of the PBS hit Northwest Backroads and even mentioned in Sunset magazine — twice. They’re also a regular stop on many wine country tours and frequently welcome visitors from around the country.

“It is crazy the people that come through here,” says Hernandez’s daughter, Rachel Wilburn, who works at the primarily family-run establishment. “We have a guy that comes from Portland and buys 30 and 40 dozen at a time. My dad always says you never have enough.”

As if to illustrate her point Wilburn pushes the play button on a blinking answering machine and a gruff voice places an order for dozens of tamales to be shipped — to France. She grins while looking for an order slip — apparently these requests are not uncommon.

But the success of the popular eatery has not come without sacrifice for the Hernandez family.

Los Hernandez Tamales was born out of necessity when owner and namesake Felipe,  62, was fired from a 19-year sales position at Montgomery Ward. Suddenly out of work and needing a way to support his wife and two young daughters, Hernandez looked to tamales. Specifically, he looked to his sister Leocacia’s Texas-style tamales, which had long been a favorite among family and friends. With her help, Hernandez refined the recipe and adapted it for commercial use. With the aid of Washington state’s SEED program, which once provided startup assistance and training for small business owners, Hernandez decided to take the leap to entrepreneurism.

“It was not easy,” says Hernandez, who has lived in the Yakima Valley since 1957 and credits the eatery’s success largely due to the support and acceptance of his family.

Today, to keep up with demand, 60 dozen to 80 dozen tamales are prepared daily using traditional methods at a separate location in Union Gap. “I cook and grind corn the old-fashioned way,” says Hernandez, who in addition to tamales and fresh salsa, also sells his yellow, stone ground masa and corn husks for DIY-ers.

And Los Hernandez’ busiest season — spring — is just beginning. The popular asparagus and pepper jack cheese tamales are available only during the Valley’s asparagus season — March through mid-July — and advance orders have been piling up since December.

Though the business is growing at a rate that an expansion may soon be in the works, Hernandez insists he will never cut corners when it comes to making tamales.

“We go through a little more because that’s what got us here.”

Los Hernandez Tamales

3706 Main St., Union Gap

509-457-6003

Lupe Gutierrez

In a valley filled to brimming with talented cooks and authentic Mexican fare, singling out the “best” tamales may seem an impossible feat. But if the judges of the annual Wapato Chamber of Commerce Tamale Festival are to be believed, those tamales might come from the kitchen of Toppenish resident Guadalupe Gutierrez.

Since the annual fall festival and cook-off competition began six years ago, Gutierrez, 61, has pitted her homemade tamales against some of the Valley’s best — and has won first or second place each year. In addition to the competition, Gutierrez also sells her tamales at the event. Last year, with the help of Elsa Estrada and other friends, Gutierrez sold more than 250 dozen tamales before running out of the crowd-pleasing dish.

The award-winning recipe was passed down from her mother. “It’s a family tradition,” says Gutierrez. “Every year at Christmas, my mom would make 100 pounds of masa.” Gutierrez explains that she and her sisters would eventually turn the stone-ground masa into dozens of tamales to be given away as gifts to holiday visitors. And though Gutierrez no longer makes her masa from scratch (she uses Los Hernandez Tamales’ masa instead), the years of hard work are evident in every bite of her perfected delicacies.

Though the recipe was passed down, the tamal fillings are original. Gutierrez fills her celebrated tamales with everything from pork and chicken to cheese and jalapeno, or spinach and cheese. “You can stuff them with anything you want,” Gutierrez grins.

When not preparing for the festival, Gutierrez keeps her skills honed by cooking fresh tamales for lucky friends, family and co-workers. But locals may not need to wait until October to sample the tasty fare — Gutierrez is busy making plans to open her own “tamales-to-go” eatery in downtown Toppenish, which may open as early as late summer or early fall.

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Spring Recipes from Chef Derrin Davis

by Heather Caro on Mar 4, 2011

Yakima is home to many eateries and foodies that strive to incorporate local produce, such as Derrin Davis of Waterfire Catering.  By using fresh produce and seasonal menu items Davis says he “maintains a commitment to sustainability.”  Today Davis opens his cookbook to share seasonal recipes with our readers.  Enjoy!

Blueberry Cheesecake with Late Harvest Riesling Blueberry Glaze

Serves 10 to 12

A perfect spring dessert, this cheesecake is accented with fresh blueberries and a luscious glaze of blueberries and late harvest Riesling. For best results please prepare cheesecake 1 to 2 days before serving.

For The Crust:

2 1/3 cups graham cracker crumbs

½ cup salted butter

¼ cup sugar

For The Filling:

4 8-ounce packages cream cheese

1 ½ cups sugar

½ cup all-purpose, unbleached flour, divided

5 large eggs

8 ounces sour cream

¼ cup heavy cream

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon grated Lemon zest

1 pinch                  kosher salt

12 ounces fresh blueberries

For Glaze:

Photo by Jennifer Dagdagan

½ cup fresh blueberries, rinsed

1½ cup late harvest Riesling

½ cup sugar

2 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

½ package of liquid gelatin*

To make the crust:

Position rack in center of oven and preheat to 375°F. Prepare a 10-inch spring-form pan by coating with butter or a nonstick spray of your choice. Combine graham cracker crumbs and melted butter and work with your hands until the crumbs begin to stick together when formed into a ball in the palm of your hand. Press the crust mixture into the pan by using a large metal spoon to begin packing and flattening out the mixture to form a ¼-inch layer on the bottom while working the crumbs up the side of the pan to cover two thirds of the pan. The crumbs should be fairly compact against the bottom and sides of pan so they don’t crumble or fall apart. Set pan aside while preparing cheesecake.

To make the filling:

You can use a food processor or an electric mixer for this process. If using a food processor, attach a paddle blade to the mixer before you begin.

Beat cream cheese and sugar until well blended. Beat in ¼ cup of the flour. Add eggs one at a time, beating just until combined. Beat in sour cream, cream, vanilla, salt, lemon zest and lemon juice. Using a plastic spatula, scrape the sides of the mixer to ensure a smooth and even consistency. Continue to beat until well combined and mixture is smooth.

Wash and dry blueberries. Toss with the remaining ¼ cup flour in a strainer to allow excess flour to fall from the berries, leaving just a fine coating on each berry. This process will allow the berries to remain suspended in the cake rather than falling to the bottom. Gently fold the berries into the cheesecake mixture and then pour into the crust. The mixture may come up to within ½ inch of the top of the pan.

Place pan in oven and bake four about 45 minutes, or until just set in center. The cake should give some resistance to touch and should not be sticky. The center will be slightly puffed and golden brown.  It may crack slightly but this is ok and will come together when chilled.  Remove cake from oven and refrigerate overnight.

To prepare the glaze:

Place all ingredients except the gelatin into a small saucepan and simmer until the liquid has developed a nice purple color and the blueberries are beginning to fall apart. Puree the berry-wine mixture in a food processor until well blended. Strain through a fine mesh sieve back into the same saucepan.  Add the liquid gelatin and cook until it reaches a consistency between syrup and jelly. Remove from heat and allow it to come to just above room temperature. Using a pastry brush, evenly spread on the top of the cheesecake and allow continuing cooling.

Unmold from the cake from the pan and use a hot, clean knife to slice.

Notes

*Liquid gelatin is a time-saver, as you don’t have to heat or dissolve it prior to use.

Photo by Jennifer Dagdagan

Fleur de Sel Roasted Lamb Rack

Serves 4

Capture the essence of spring with local Yakima lamb prepared using a simple rub. You’ll need kitchen twine to prepare the lamb. Serve with roasted potatoes and mixed greens dressds with a balsamic-mustard vinaigrette and toasted hazelnuts.

For The Rub:

2 garlic cloves

4 tablespoons Dijon mustard

4 tablespoons chopped fresh oregano

2 tablespoons fleur de sel*

1 tablespoon cracked black pepper

For The Lamb:

2 8-bone Frenched lamb racks with cap removed**

8 8-inch pieces of kitchen twine

1 tablespoon olive oil

To prepare the rub:

Smash the garlic cloves with the side of a knife, blade pointed away from you. Peel and trim the stem end of each clove. Mince the garlic and then, with the side of your knife begin scraping the garlic against the cutting board with a back and forth rocking motion to create a paste. This will allow for a mellower, subtle garlic flavor in your dish. Combine with remaining rub ingredients in a small bowl and set aside.

Photo by Jennifer Dagdagan

To prepare the lamb:

Preheat oven to 375°F and place a wire rack on a 10×18-inch sheet pan.

Remove lamb from packaging. Rinse and then pat dry with a paper towel. Lay a piece of kitchen twine down on the cutting board then lay the lamb, meat and rack side up so that you can bring both ends of the twine up and around between the second and third bones. Synch the twine tightly so as to bring the meat tightly against the bones and tie in a double knot. Continue this process with every two-bone segment using four pieces of twine per rack.  Cut any excess twine. Repeat with the second rack. Coat the meat portions of the lamb evenly with the mustard rub. Allow to rest for 15 to 20 minutes.

Heat a large sauté pan to medium high heat. Add the olive oil. Sear the lamb on all sides to a golden brown. Set on prepared sheet pan, meat side up, and roast for 20 minutes, or until a thermometer registers 125°F.  Remove lamb from oven and allow it to rest for 10 minutes. Cut twine off of racks and cut lamb into two-bone portions following the angle of the bone from top to bottom. Serve immediately or refrigerate and then let rest at room temperature 15 minutes before serving.

Notes

* Fleur de sel is a hand-harvested sea salt from France. Sometimes referred to as the flour of salt, it’s commonly found in specialty markets or some grocery stores. In Yakima, a great variety can be found at the Deep Sea Deli and at Yakima’s newest shop, Garden Girl’s Kitchen.

**Please have you butcher completely French your lamb for you. Yakima’s Nick Martinez is an excellent source for locally raised lamb.

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Spoonin’ up your Just Desserts

by Robin Salts Beckett on Jan 7, 2011

By Robin Salts Beckett

Photos by Chad Bremerman

We think this is really the best time of year to indulge. Since you just bought that gym membership, you’ll be burning off any calories from decadent desserts in no time.  So if you’re like minded, read on… and see where you can satisfy that New Year’s sweet tooth.

Carousel French Cuisine

Tucked away in the old “Opera House” building on Front Street, this intimate French restaurant scoops up its Cherries Jubilee. The fruit is flambéed in orange liqueur on the spot – and in the middle of the dining room — then poured over the top of silky vanilla ice cream.  Oh la la.

Carousel French Cuisine

25 N. Front St., No. 6, Yakima

509-248-6720

Antojitos Mexicano Restaurant

With condensed milk and sugar among its ingredients, Antojitos’ flan is velvety sweet with a crown of brown sugar, grenadine and whipped cream floating on top. And we think “flan” is as fun to say as it is to eat.

Antojitos

3512 Summitview Ave., Yakima

509-248-2626

Tony’s Steakhouse Lounge

Tony’s Triple Chocolate Decadence delivers on its name’s promise: its layers of chocolate mousse and ganache are stacked high with luscious caramel sauce drizzled on top of salty, crunchy nuts. It’s moist but firm, which gives this dessert an irresistible texture.

Tony’s Steakhouse Lounge

221 W Yakima Ave., Yakima

509-853-1010

tonysteakhouse.com

Zesta Cucina

Spumoni done wrong is forgettable.  Spumoni done right, like Zesta’s housemade delight shown here, is absolutely amazing.  Creamy pistachio, cherry and chocolate ice cream combine to make a bright, cheery and delicious dessert.

Zesta Cucina

5110 Tieton Dr., No. 210, Yakima

509-972-2000

zestacucina.com

901 Pasta

No meal at 901 Pasta is complete without a luscious black bottom cupcake. With chocolate cake and a super rich cream cheese, it’s both delicious and just the right size for a lunchtime dessert. Almonds on top make it healthy, we think (ok, maybe just more delicious).

901 Pasta

901 Summitview Ave., No. 7A, Yakima

509-457-4949

901pasta.com

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