Now in its 30th year, the Prosser Wine and Food Fair has changed locations once again. This year it's at the newly opened Walter Clore Wine and Culinary Center off Interstate 82 at exit 82 overlooking the Yakima River and the Horse Heaven Hills in Prosser.
The event runs from 2 to 8 p.m. Aug. 13 and attracts nearly 2,500 wine enthusiasts who spend the afternoon sampling wines from 30 Washington wineries, foods from 20 venders and brews from two Mid-Columbia breweries.
There will also be music by Flash Mob from 2 to 5 p.m. and by Highway 12 from 5 to 8 p.m.
Tickets are $20 in advance and $25 the day of the event, if available.
For more information, or to order tickets, call 509-786-4545 or 800-408-1517. Tickets are also available at www.tourprosser.com.
Pets and anyone under 21 years of age are not allowed on the grounds.
Sweet topper
Land O'Lakes recently added a new spread to the dairy case -- butter mixed with cinnamon and sugar to be used to top everything from French toast to couscous -- even veggies.
The company suggests cooking carrots in a skillet until nearly tender then adding a couple of tablespoons of their new spread to the pan. Continue cooking until the carrots are soft then serve.
New wine tasting bar
The Wenatchee Valley Visitors Bureau has opened a new wine tasting facility at its visitor center at 5 S. Wenatchee Ave. The new tasting bar offers visitors up to four samples of a variety of the region's wines and one artisan cidery on a rotating basis. Cost is $4 per person.
For more information, go to www.wenacheewines.com.
New read
The book: The Butcher's Guide to Well-Raised Meat by Joshua Applestone, Jessica Applestone and Alexandra Zissu.
Cost: $28
Best for: The book is an honest, irreverent and funny guide to sustainable meat and poultry. Readers will learn which are the best cuts for a given dish, how to cook and serve a perfect steak and what to expect when buying a turkey. They also cover how to host a driveway pig roast and even how to break down an entire lamb (or just butterfly the shoulder) -- all with accompanying step-by-step photographs.
* Loretto J. Hulse: 582-1513; lhulse@tricityherald.com. To receive a recipe via e-mail each Tuesday rgister 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.
