But like I said, Washington is not flat.  The whole state is divided into the West side and the East side of not flat, with a great unflatness in the middle just left of center. Listen to the radio travel report for 10 seconds in the wintertime and you will hear the term “pass” every other word and they’re not talking about a football play or the left lane on the expressway.   There are knobs, bluffs, peaks, points, ridges, cliffs, plateaus, heights, hills, mountains, and Mounts; all denoting varying degrees of unflatness. Gaps, ravines, gulches, passes, valleys, canyons, and gorges (a bigger canyon I guess) all denote the holes in the nonflatness.   There’s also something called a coulee;  I’m not sure what that is yet, but it’s a good bet it’s not flat either.

With all of this unflatness come views and drives that are downright spectacular in nature, awe inspiring, first-time-at-the-Grand-Canyon spectacular.  As former flatlanders, we call it the “wow factor”.  If you’re reading this in Washington state, look out your window and if you’re not looking at your neighbor’s vinyl siding there’s a good chance the view you’ll see confirms what I’m saying.  

One of the other things Washington has is a distinct change of seasons.  Many areas have this but the signs of season change here are somehow more obvious too.  Spring, particularly in the grand unflat valleys of Eastern Washington, means buds and blossoms.  Even though it’s not yet the ides of March, the hills and valleys around here are greening up and the first blush of cherry and apricot blossoms are beginning to paint the hillsides and activate the pollinators.   Washington, DC is famous for its Japanese Cherry blossoms and I’ve been in DC for the spring cherry blossom and they are lovely stuck between the national monuments and reflecting pools. Washington (the state) is famous for its apples, but it could be, and maybe should be, just as famous for its quilted carpet of fruit blossoms this time of spring. 

One place that combines the wow factor of the unflatness with the wow of the orchard blossoms is Windy Point Winery in Wapato.  Windy Point Fruit Ranch was here from the early 1970’s and within the past 10 years or so the Stepneiwski family has been growing wine grapes and making wines. Their tasting room sits atop a small unflat knob near the western end of the Yakima Valley and its south wall contains large floor to 12-foot ceiling windows.  Those windows provide unobstructed views of the Yakima River and its basin heading west toward the Cascade foothills still dotted with snow.  On the western horizon is the dominant Mount of the Yak, glacier- capped Mount Adams.  Between now and about the end of April, the foreground will be the fragrant blooming fruit orchards.    With all that wow going on, it’s hard to concentrate on the wine, but we’ve somehow managed each time we’ve visited Windy Point and the wines are pretty wow, too.

Recently, we opened Windy Point’s 2007 Gewurtraminer Fragrant Termeno to accompany an Indian Curried Chicken.  This wine has a soft nose with honeysuckle florals, the mid-palate is lychee fruit with overripe honeydew and citrus.  The ending has a nice crisp acidity.   It’s less full on the palate than the previous G-wine I spoke about, but slight sweetness provides a great balance to the spicy curry.

When Barb and I were first touring the Yak with a real estate agent, Mandi, we asked if you ever get over to the wow factor of the scenery of the hills, mountains, and fruit trees of the Yak. As a lifetime resident of the area she responded, “hunh?”  We explained what we meant, but her first quizzical response told us her answer.

We’re not there yet and I hope we never get over the wow factor of the unflatness that is Washington State. 

Fedelini alla Carbonara

The Sauce:

Brad Patterson's Fedelini Alla Carbonara

1/2 cup of thickly sliced smoked bacon lardons

1 cup of crème fraiche

1 large egg yolk

1/2 teaspoon coarsely ground black pepper

fine sea salt

2 tablespoons finely sliced chives (may substitute scallions)

1/2 cup freshly grated Parmesan cheese

8 ounces dried fedelini or other pasta of your choice

Bring a large pot of water to a full boil over high heat with salt.

To make the sauce, sauté the bacon until crisp. Add the crème fraiche and bring just to a simmer.

Whisk the egg yolk into the sauce, add the black pepper and taste for salt. Reserve and keep warm.

When ready to serve, cook the pasta al dente. Drain the pasta.

Add the pasta to the sauce and lightly fold in the sliced chives and parmesan cheese.

Using a meat fork, twirl a quarter of the pasta and put in the center of each of four bowls. You may garnish with additional chives, bacon and parmesan cheese. Serve immediately.

*Serves four first course portions.

Cooking notes:

Fedelini is a thinner version of spaghetti. We use exclusively the brand De Cecco from Italy. It is easily purchased at De Laurenti’s in Seattle’s Pike Place Market and occasionally the brand can be found in local grocery stores.

Lardon is a French term for thicker diced fried bacon, etc.

Crème Fraiche is a French-style sour cream that does not curdle when heated.

I find that dried pasta is preferable to fresh pasta as it produces a less “sticky” result.

“Al dente” is an Italian term for “to the tooth” meaning slightly underdone.

Carbonara is an Italian name referring to coal miners or the fact that it was originally cooked over charcoal. The dish gained popularity in the United States with returning soldiers from World War II.

Jaime Rincon – Antojitos Mexicanos

Camarones Al Mojo De Ajo

Jaime Rincon's Camarones Al De Ajo

Ingredients:

¾ cup butter

10 garlic cloves, thinly chopped

40 raw shrimp (21-25 count), deveined (peeled if like)

4 spoons of mayonnaise

Instructions:

In a small sauce pan, melt butter over medium heat; toss in shrimp.

Add a dash of seasoning salt when the shrimp are almost pink.

Add the fresh garlic and four spoons of mayonnaise once the shrimp turn fully pink in color.

Mix well and simmer until garlic turns light brown.

Divide the shrimp into four meals. Garnish with salad and Spanish rice.

Derrin Davis of Tony’s Steakhouse

Kurobuta Pork Chops

Serves 6

Brine:

1 quart water

¼ cup kosher salt

¼ cup sugar

¼ cup good quality honey

1 bay laurel leaf

1 sprig fresh rosemary

1 teaspoon mustard seed

1 quart ice to double the volume of the brine

Pork:

Six each double-bone Kurobuta pork rack with chine bone off and brined overnight or up to 24 hours. Have a qualified, reputable butcher cut and French your pork chops. When brining is complete, remove pork and pat dry with a paper towel. Place in a plastic container until ready for grilling and place in the cooler.

Method of Preparation:

Combine water, salt, sugar and honey in a 2-quart sauce pan and bring to a boil. Allow the sugar and salt to dissolve. When the sugar and salt have dissolved, remove the pan from the heat and add the other ingredients, except for the ice, in order and allow steeping (much like tea) for 10 minutes. Strain the liquid mixture and add the ice to double the volume. When the mixture is at 40 degrees, add the pork rack in a suitable container and allow to brine overnight or up to 24 hours.

Hash:

2.5 pounds sweet potatoes (not yams)

1 sweet onion

1 tablespoon fresh thyme

salt and pepper to taste

2 tablespoons bacon renderings

Method of Preparation:

Derrin Davis's Kurobuto Pork Chops

Wash sweet potatoes and place on a medium-size sheet pan. Cook sweet potatoes for 20 to 25 minutes at 350 degrees until skin begins to brown and outside begins to soften slightly. We still want the inside to be slightly firm to allow for extra cooking later. While potatoes are cooking, peel and cut onion into 1-inch pieces and set aside. Uniformity is not important in either the onion or the potato. Pick the thyme leaves, finely mince and set aside. Heat a medium sauté pan over medium-high heat. Add the bacon renderings and onion. Sautee until the onion becomes translucent and begins to brown slightly. Add the thyme to the onions and set aside to allow cool. When the potatoes are done, place directly into a cooler or refrigerator. This allows the skin to loosen from the potato and eases the peeling process. After the potatoes have had a chance to cool, peel the skin off and cut them into 1-inch pieces. Combine the onion mixture and the potatoes in a bowl and season with salt and pepper. Spread the mixture on to a medium-size sheet pan lined with parchment paper to form a single, evenly spaced layer and cook at 350 degrees for 15 to 20 minutes or until nicely browned. Store hot until ready for use.

Pre-heat a grill to medium-high heat (preferably a wood grill using apple or cherry wood). When grill is hot and coals have formed from the wood, place the pork chops on and cook, turning occasionally, until an internal temperature registers 135 to 140 degrees.

Place hash on the middle of the plate and place pork chop on top. Serve immediately.

Suggested accompaniments:  Tart Cherry Compote and Grilled Asparagus

Suggested wine pairing: 2006 Cultura 100% Cab Franc

Cooking notes:

For another version, one could replace the bacon with Italian prosciutto or even the wonderful smoked salmon bellies from the Pike Place Fish Market.

Not many of us have had the pleasure of experiencing the Kurobuta Pork. Raised here in the Pacific Northwest, in the same fashion that has delivered the increasingly popular American Kobe Beef, we have at our fingertips arguably the world’s best pork. Kurobuta pork is still technically Berkshire pork, however, being raised in the Japanese-style of Kobe, it delivers an amazing texture, color and flavor. Paired here with sweet potato and onion hash, roasted asparagus, Yakima Valley dried tart cherry compote and apple cider pan-sauce, this has become a staple on our menu and a favorite among our guests. Please, I implore you; understand that confirmed cases of trichinosis from pork in the U.S. have been less than 12 per year since 2001 and have lowered every year since. You actually have a greater chance of suffering from trichinosis by consuming wild game. It is safe to eat pork at medium to medium well. We no longer have to consume pork that tastes and feels like cardboard.

What is brine?

Historically, chefs around the world have used brine as a form of a preserve or cure in order to transport proteins without the risk of spoilage. Today, chefs use brine to flavor and tenderize meats. In this recipe, we will use a brine to tenderize and add flavor to our pork chops. Brine is a mixture of salt and water. There are many different theories as to what exactly brine does to meat. I believe that the brine passes through the cells of the meat and pulls the impurities out, slightly adjusting the structure of the cell itself, lending a superior piece of meat.

Birchfield Manor

OREGON PRAWN AND SHRIMP CAKES

1 red pepper, fine dice
1 green pepper, fine dice
8 green onions, fine dice
1 T garlic
1 T cajun seasoning
Saute together and add 1 C white wine

COOL MIXTURE

2 lbs shrimp meat (dry)
2 C bread crumbs
3/4 lb black tiger prawns pureed with 3 eggs
2 lbs sliced black tiger prawns

COMBINE INGREDIENTS

Form into cakes and roll in panko rice crumbs

Saute until crispy and golden brown

Finish in 350 degree oven for about 12 minutes.

ENJOY!

I was and am extremely flattered by this request and until they ask me to stop or rescind my password, I’ll be co-posting through their website which is hosted on the wordpress platform.  This, to me, is different than the other digital avenues I’ve been using to distribute this blog, my own domain (yakyakwine.com), blogger, winechatr, facebook, and as of a week or so ago, twitter.  Yakima Magazine has a pulp and ink version as well and as the son and grandson of printers, platemaker and pressman respectively, I am honored to be connected with a magazine where the ink still smells like turpentine and the typeface imprint is more than a collection of pixels.

Here’s the déjà vu part.  Here’s the déjà vu part.  My name is Chris, and my wife Barb and I relocated to the Yakima area in the summer of 2008.  We moved to the area from Decatur, Illinois, a city similar to Yakima in many aspects, size, agricultural based economy, and same relative distance to major metropolitan areas.  Puddle jumper airplanes were not new to us, except instead of flying around thunderheads, the obstacles are a little more stationary, like Mt. Rainier. The things that attracted us here versus the Midwest (I was on a job search at the time) were the gorgeous mountain scenery, the chance to explore a region of the country entirely new to us, and the wine.

Oh, the wine.   Barb and I were casual wine drinkers with a few favorites that we acquired by trial and error through trips to our grocery store (we were label shoppers primarily), Sam’s Club, the one or two liquor/wine outlets in town, some wine events, and occasional excursions to Chicago or St. Louis.   On our first trip to Yakima during the interview trip, we knew something was different here with respect to wines.  Different in all good ways.  Locally grown and produced wines were readily available at tasting rooms where, for the most part, free samples of almost universally quality wines were poured by friendly, knowledgeable servers.  Only later did we realize that many times the servers were also the grape growers, winery owners, winemakers, or some combination.  All of these people are part of a close-knit community I like to call the Yak.

We fell in love with many of the wines, expanded our palates in umpteen different directions, and became club members at way too many places to admit.  Over the course of the past almost two years, we’ve visited over 150 wineries in Eastern Washington with a few ventures to nearby regions in Woodinville, West Washington, and Willamette Valley, Oregon. Also, since we have the bug, we combine wine tasting with our family and holiday visits to other parts of the U.S. or wherever we happen to go.

Through the course of wandering around the interweb looking for info on wine and wineries in Washington, I stumbled upon winechatr.com and began reading wine blogs.  There are lots out there with new ones starting daily but I noticed a niche that maybe wasn’t filled and I developed an itch to write about Barb and my experiences discovering Washington Wine, particularly wines from our area in the Yakima Valley and the embedded and surrounding wine growing areas (AVA’s), the Rattlesnake Hills, Snipes Mountain, Red Mountain, Wahluke Slope, and Horse Heaven Hills.  We’ve traveled to the other Washington AVA’s, but the first I listed have become our home field, as it were, and based on my scanning through wine blogs written by folks not connected to the industry in any way, this seemed like a niche that hadn’t been written about much.

After starting the blog, and still reading lots of others from Washington, Oregon and beyond, I kind of set my own parameters for how I’d proceed.  I realized wine writing, whether on-line or through print, is looked at skeptically at times, and the credentials, methods, motives, and goals of the writer are many times important to readers.

My credentials are fairly thin but I’m developing as a wine writer and drinker.  It takes lots of practice; I recommend 2-3 glasses per day 5-6 days a week.  When I write about a wine or a winery it’s one that we’ve purchased based on the winery earning our business or been given the wine for some reason other than specifically for a wine review.  I don’t solicit samples of wine for review or rank them or give them scores on the blog but inherently there is some comparison.  I obviously belie my personal preferences in wine, tasting room atmosphere, and food choices, and I write about those that I like and would recommend to my friends.  My goal is to share my and Barb’s experiences relating to wine drinking and touring, and include our friends and family in the discussion. Wine isn’t our whole life, or our job, but it’s something we enjoy as a hobby.

I don’t have any specific targets other than an arbitrary challenge from my most fervent commenter, WAwineman, to blog about 100 different Washington wineries.

I’ll get there, but to me the pleasure in drinking and writing about wine is not about ranking or scoring wines and wineries or hitting a Century Club target.   It’s more about the people we meet on the trail, in the tasting rooms, in the vineyards, or at wine events, and the happy, relaxed mood wine adds to our downtime away from the grind of daily life.

People who know me in real life that read this are often astonished.  First, that I know how to write a coherent sentence, but mainly that I’m such a blabber mouth.  In person I tend to listen more than talk, and I welcome other on-line blabber mouths to join my conversation about wine.  By my rough math, on my current pace of writing about our favorite wines and wineries in Washington a couple of times per week, I’ve got enough material in our cellar to last 4-5 years.  Even then there seems to always be more favorites and more wine to explore and since I started by reading others opinions and favorites, I welcome others to share their favorites here or point me to other places where wine is being talked or written about.

As I often conclude, Cheers!

I am the Downtown Diva. The wonderful people at the Yakima Magazine have asked me to write a blog about my adventures downtown. I didn’t choose the pseudonym  “Downtown Diva” but I must admit, I kind of like it. It describes me perfectly. I live and work downtown. But the Diva part was a little harder to accept. When I heard the word Diva, I could only think of Lady Gaga and Britney Spears – possibly because both have made it onto my playlist for the day. So I did a little research, and I found that diva can mean “goddess,” “celebrity,” and “idol.” If someone wants to describe me like that, I’m not going to argue.

If you are a downtown lover, I hope that you enjoy and possibly uncover some fun things to do downtown that you might not have thought of before. If you are a skeptic, then I hope you stick with me, read my blogs, and experience downtown for yourself, in ways you may have never thought to experience our downtown.

Through this blog, I plan on eating, drinking, shopping, laughing, living and experiencing my way through downtown. I hope that you decide to join me for all the fun. I’ll be searching for answers to downtown’s toughest questions: What really goes into the Sports Center’s Tokyo Tea? How does the Little Soapmaker make her signature soap scents? At Out On A Whim, what kind of adventures can you experience during story time? Yes, I will find the answers to all of these and more!

For my first blog, I decided to adhere to the old adage, “stick with what you know,” and that’s exactly what I decided to do. So this afternoon I walked over to Essencia Artisian Bakery – 4 N. 3rd Street – for a cup of coffee and a little treat. Usually, my menu consists of a cup of drip coffee and a pastry (I have a love affair with the ham and cheese croissants). However, this particular afternoon I was feeling a little bit crazy. The excitement of writing my first blog paired with really bad pop music was getting to me.

I ordered Essencia’s Cuban Latte – steamed milk and sugar with the espresso shots poured over the steamed milk, macchiato style – a chicken sandwich on croissant tied neatly with a piece of twine, and a dainty Pot de Crème. Although I would like to report that I acted like a lady while eating this beautiful meal, I cannot actually say that I did. I devoured it… every last crumb, and quickly too! I must admit, that I ate the Pot de Crème first, it’s this great mix of chocolate and crème filling that fits in the palm of your hand. Needless to say, I had more than a little slice of heaven right here in downtown Yakima.

So the next time you are looking for the perfect pastry or a cup of coffee to warm your soul, head to Essencia and let Dan, Dawn, Brennan and the rest of the gang help you to indulge.

Until next time,

xoxo Downtown Diva

By Sean Fitzgerald

[Show as slideshow]

Nestled comfortably just east of State Fair Park is a young and quickly growing culinary arts school. Even in the sleepy winter weather, the main dining hall at Yakima Valley Technical Skills Center is bright and spacious. Lit up by a towering glass wall, the new building highlights the dining area, just to the right of the main entrance. A beautiful view is in every direction.

In its first year at the new location, YV Tech’s Culinary Program is already home to more than 50 high school students. As tourism in the Yakima Valley grows, YV Tech is quietly filling a need by educating young people in culinary arts.

Behind the dining area, the learning begins. Commanding a kitchen full of youthful, exubarant and easily distracted students is no cakewalk, but Ned Walsh, head chef and owner of Yakima’s 901 Pasta, has complete control.

Today, Walsh is giving clear instructions and wielding a rolling pin for emphasis. Behind him, a dry-erase board with the day’s lunch menu is colorfully decorated. The students approach Walsh with respect, calling him “chef.” Though he is firm in his command, a twinkle in his eye gives away the fact that Walsh loves his job. The students seem to connect with his caring and youthful ways. “I’ve always had an interest in working with young people,” he says.

Ivone Petzinger, one of the founders of Essencia Artisan Bakery in Yakima, has recently joined Walsh in the kitchen to lighten the load. Petzinger applies her background in baking, as well as her experience as a local business owner, to the classroom. “At Essencia I needed to train people; it was like a teaching job,” she says.

Each morning, after some announcements, the students split into two groups. Walsh takes half of the class to do a culinary lesson, while Petzinger’s half, referred to by the students as “the bake shop,” preheats their ovens and gets to work.

Chef Ned Walsh shows his students in the culinary program at YVTech, including Gandia Hernandez (second from right) learn how to make sauce for chicken picatti.

“When I found out that they had started the pastry program, I was like, ‘Oh, Sweet!’” says Melanie Stevenson, a 19-year-old senior from Eisenhower High School. “In my family, pastry is huge.”

The new kitchen, with 40 teaching stations ranging from fast food to a demonstration kitchen, allows for plenty of work space. “We’re not bumping into each other,” Walsh jokes. It is quite an upgrade from the residence hall kitchen at Yakima Valley Community College, where the program began 2 1/2 years ago.

And there are plans to expand. With large movable walls, the dining hall eventually will be able to seat 500 people, and up to three community events at one time. “There is one big floor mixer we haven’t even used yet,” says Walsh. “We haven’t had a need for it yet, but we will.”

YV tech’s hands-on approach has the students fascinated. Gandia Hernandez, a 17-year-old senior from Naches Valley High School, hopes to open her own restaurant in the Yakima Valley one day. “That’s what I really want,” she says.

The students are vibrant and willing to expand their minds. “Some kids are really serious about following a career. Others are here just because they are curious; they want to learn,” says Petzinger.

One of the most amazing parts of the program is the effect it can have on the students. “It’s fun. It’s interesting. But it also provides a career opportunity,” says Walsh. “They find a niche, and all of a sudden it lights their fire,” he says. “Now they’re at school every day. They’re doing their work.”

“They may discover something,” says Wash, excitedly. “It’s almost like a blossoming.”

Letters from Heather

Yakima Magazine writer Heather Caro shows off her culinary skills.

As it turns out, the way to a man’s heart is not always through his stomach. If this were the case, I would probably still be a single woman. Very, very single.

I’d like to think it’s not so much that I’m a bad cook, just easily distracted. There are just so many interesting things to do besides stirring cheese sauce — just about anything, really.

When I recently asked my husband what he thought about my cooking, he looked at me with wide, wary eyes — the same look he gives when asked if a pair of jeans makes me look fat — and responded, “Well, I don’t really care for your experiments.”

I didn’t question him directly, but my husband could have been referring to any number of my culinary “adventures” before he very sweetly took over dinner preparation.

To say the least, cooking is not my strong point.

Thankfully, and I say this for everyone involved, we have always lived where there have been fine cuisine options. And Yakima is no exception.

In fact, when we reached Yakima magazine’s Food and Wine edition, one of the greatest challenges we faced was how to choose just one feature story. So we did what anyone in our situation would have done. We crammed in as much as we possibly could.

What we came up with is a collection of chef profiles — the masterminds behind some of the food we’ve come to love — from five local restaurants with very different culinary styles. Our hope is for readers to gain some insight into the talented people behind the kitchen doors.

In addition, you’ll find stories about starting your own vegetable garden, Valley picnic locales, a culinary program in our own backyard and plenty more to pique reader interest — and maybe your appetites.

We’ve also been hard at work on our Web site, yakimamagazine.com. We’re trying out a few new features, including the addition of local bloggers and a live feed to our Facebook site, as well as some “online exclusive” stories. Be sure to stop by and tell us what you think about the changes. We love to hear your feedback, so keep it coming.

We hope you enjoy the Food and Wine edition of Yakima magazine as much as we have had bringing it to you.

Cheers,

Heather Caro

Writer, Yakima Magazine

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

By Robin Beckett

[Show as slideshow]

Roll out the barrels, Yakima…it’s time for some wine-tasting fun.

Around here, we don’t often need a good excuse to taste good wine. There are plenty of those: our proximity to some of the finest wines in the region if not the nation; the friendliness of local tasting-room staffs; the fact that it’s Friday.

But if you need a better excuse, Spring Barrel Tasting is mere weeks away. Come April 23-25, Valley wineries will offer samples of their newest vintages — sometimes straight from the barrel.

According to Mike Wallace, the first Spring Barrel Tasting was held in 1977 at Hinzerling Winery. “We didn’t have any wine to sell yet,” he said. “But thought we could at least gain some interest for future sales by doing an educational event sampling unfinished wines from the barrel.”

Other wineries joined Hinzerling in the next year or two, until the event gained momentum — and the attention of tourists.

Today, tourism is an important part of Yakima County’s economy. John Cooper, CEO of Yakima Valley Visitors and Convention Bureau, said that tourists to Yakima County spent a total of $345 million in 2008.

Sometimes we locals avoid the big wine weekends, but this Spring Barrel Tasting, let’s join in on the fun, Yakima. There are too many wineries to list here, but following are a few of our favorite places to stop:

Kana Winery

No need to drive too far to get to that first sip. Stop by the Larson Building and Kana Winery in downtown Yakima, where their “Dark Star” is a local favorite. If you haven’t been inside the Larson Building in a while, peek into the lobby: it’s an art-deco gem.

Piety Flats

The Piety Flats Winery tasting room is in an old store, where tasters can also pick up gourmet treats and wine accessories. Photo by Sara Gettys

Like stepping back in time, Piety Flats Winery and Mercantile welcomes you to another world, right off the highway. Located in Donald, Piety Flats is not only a tasting room, but a little general store, where tasters can pick up their favorite bottle along with all sorts of specialty food items, such as soup mixes, pepper jelly and mustards. Our favorite: the honey truffle mustard. Pack a picnic to eat while wine tasting and put a little on your sandwich.

Masset

Not very far away is Wapato’s Masset Winery, housed in a gorgeous old barn and boasting one of the prettiest tasting rooms around. Check out the enormous gold-framed chalkboard for a list of vintages and taste while admiring the view … from the inside.

Tefft Cellars

Tefft Cellars in Outlook is a great place to stop for terrific wine at a great value. Try the Villa Rocca and Villa Toscana, two tasty blends that work with nearly anything you can put on the dining room table — or the picnic basket.

Portteus

Portteus Winery, in Zillah, is at the end of a circuitous road as gnarled as the beautiful vineyards it runs through. Its unassuming tasting room, however, houses some spectacular wines. Try anything — you’ll likely walk out with some to take home.

Photo by Sara Gettys

Don’t stop there … get a map from one of the Web sites below and chart your own course this spring:

Rattlesnake Hills Wine Trail

rattlesnakehills.com

888-375-RHWT

“Pre-Barrel” Tasting: April 16-18

Spring Barrel Tasting: April 23-25

Contact Rattlesnake Hills Wine Trail for information on its passport program.

Wine Yakima Valley

wineyakimavalley.org

509-965-5201

Spring Barrel Tasting: April 23-25

Contact Wine Yakima Valley for information on its Premiere pass.

By Heather Caro

The Umtanum Creek Recreation Area Trail begins by crossing the Yakima River on a suspension footbridge.

With blankets of wildflowers beginning to bloom and the smell of sage perfuming the air, spring is a good time to enjoy Yakima’s shrub-steppe landscape. This season why not pull out your hiking boots and go for a stomp? Here are a couple of hikes to help get you started.

Umtanum Creek Canyon

Hike it: The Umtanum Creek Recreation Area is well known for its wildflower displays, and early spring is a great time to see brand-new buds and blooms.  The trail begins by crossing the Yakima River on a suspension footbridge. Hikers can trek through desert canyon wilderness, past gnarled fruit trees and the markings of an old homestead site, while keeping a lookout for wildlife along the way. The trail crosses the creek, passes by an alder grove (watch for bighorn sheep here) and continues about 3 miles before it narrows and becomes overgrown. After a picnic lunch, turn back here rather than attempt to trek through the underbrush.

Why You Should Go: Herds of bighorn sheep and mule deer, birds of all sizes and creek-side beaver activity are common sights along the well-preserved desert canyon. And when in bloom (usually mid to late April), Umtanum spring wildflower displays are some of the best in the state.

Directions: From I-82 Merge onto I-82 W/US-97 N via the exit on the left toward Selah/Ellensburg.  Take the WA-81 N Exit 26, toward WA-823/Selah.  Turn right on State Route 821 at the stop sign, then left at the next stop sign, following the signs for Yakima Canyon. Continue about 8 miles to the Umtanum Recreation Area. A large gravel parking lot will be on the right side of the road.

Permits: Washington Department of Fish and Wildlife Vehicle Permit. (Permits are valid for one year and can be purchased online at https://fishhunt.dfw.wa.gov for $12.

Cowiche Canyon Trail

Hike it: The wide trail alongside a vibrant streamside ecosystem follows what was once an 1880s railroad line connecting the Tieton foothills to Yakima. Hikers can wander the gentle unpaved route for 3 miles of trestle-bridged creek crossings and stunning rock sculptures before finally turning back.

A jogger enjoys wildflowers along Cowiche Canyon Trail

Why You Should Go: Volunteers for Cowiche Canyon Conservancy have worked hard to develop and maintain trails on the 200-acre Cowiche Canyon preserve area. Thousands of visitors every year enjoy rock formations that would make a geologist drool, vivid wildflower displays and the many birds, marmots and other desert creatures who make this rugged landscape their home. Four trails with several access points create plenty of outdoor options so be sure to allow for time to explore. Located about 6 miles from Yakima, the pristine wilderness — and its nearly 14 total miles of established trails — make a welcome sanctuary for hikers, bikers, and nature lovers alike. www.cowichecanyon.org

Directions: From Yakima, travel west on Summitview Avenue about ten miles to Weikel Road and turn right. Follow Weikel Road for 0.4 miles then turn right at the sign for Cowiche Canyon.

Permits: None

Essentials

1. Dress the part. Sunglasses, bug repellant and sunscreen, comfortable boots, and layered synthetic or wool clothing help keep hikers comfortable and dry in changing environments.
2. Drink it up. Drinking plenty of water during a hike is essential to avoid dehydration or even heat stroke. Plan on carrying at least a liter or two per person – more if hiking during hot weather.
3. Fuel your footsteps. Whether you bring a picnic lunch or just a few snacks, be sure to pack a little more than you plan to eat during your hike.
4. Remember your manners. Pack up trash, take pictures of wildflowers rather than pick them and stay on established trails to keep fragile desert ecosystems intact for the next hikers. And though not yet out in full force, be on the lookout for less-than-desirable wildlife encounters with ticks and rattlesnakes.

Recipe:  Gourmet Trail Mix

Ingredients:
2 cups salted, roasted nuts
1 cup dried blueberries, cherries or apricot
1/4 cup crystalized ginger
1/4 cup pumpkin or sunflower seeds
1 cup dark chocolate pieces
1 cup pretzels

Combine in a large mixing bowl and stir until evenly distributed.