Tickets still are available for the Prosser Wine & Food Fair on Aug. 14.
The fair features vintages from 35 Washington wineries for tasting and a variety of appetizer samples from 14 food vendors. Two Prosser breweries also will be pouring tastes of their brews. Tastes are "bought" with scrip that will be sold on the grounds.
The event runs from 2 to 8 p.m. at the Washington State University Prosser Irrigated Agriculture Research and Extension Center, 24106 N. Bunn Road.
A list of the wineries and food vendors who have signed up for the fair is posted at www.prosserchamber.org; click on "event tickets."
Parking is limited. Shuttles will run from several sites in Prosser and will operate from 1 to 9 p.m. Cost is $1.25 per person, one way.
Shuttles will stop at four park-and-ride sites: The Visitors and Information Center Depot parking lot, 1230 Bennett Ave.; the Benton-Franklin Transit Center at Seventh Street and Stacey Avenue; Art Fiker Stadium on Paterson Road next to the city park; and the parking lot across from Hogue Cellars on Lee Road. They also will stop at The Best Western Inn at Horse Heaven, The Barn Motor Inn and the Prosser Motel.
Advance tickets cost $20 per person (only those 21 and older can attend) and include a souvenir glass, four scrip and a program. Go to www.prosserchamber.org.
A limited number of tickets will be available at the gate for $25.
For more information, call 800-408-1517.
Top spud recipes
The top recipes in the Idaho Potato Commission's "Watching Waistlines & Wallets" contest have been posted to the website www.idahopotato.com/wwaw_contest. The grand prize recipe, a potato "plank" bruschetta, can be served as a quick, easy appetizer, side dish or main dish. Runners-up range from a one-dish meal to a chocolate potato cake.
New read
The book: 25 Essentials: Techniques for Grilling Fish by Karen Adler and Judith Fertig
Cost: $13
Best for: The authors show readers that there is nothing mysterious or intimidating about preparing seafood on the grill. Each of the techniques is accompanied by a mouthwatering photo of the finished dish. The book's lay-flat concealed spiral binding makes it easy to have nearby as a handy reference.
*Loretto J. Hulse: 582-1513; lhulse@tricityherald.com. To receive a recipe via e-mail each Tuesday register at tricityherald.com and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week. This exclusive recipe does not appear in the newspaper.
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