Food for Thought: Mike Hogue named to 2013 wine hall of fame

Loretto J. Hulse, Tri-City HeraldJune 26, 2013 

Mike Hogue, owner of Hogue Ranches in Prosser, has been named the 2013 inductee into the Legends of Washington Wine Hall of Fame.

He will be honored at a gala dinner Aug. 9 at the Walter Clore Wine & Culinary Center in Prosser.

Hogue planted six acres of Riesling grapes in 1974 and kept adding to the vineyard. Hogue Ranches now farms 1,200 acres of wine grapes in the Yakima Valley and Horse Heaven Hills.

He founded The Hogue Cellars winery in 1982, entered his first wine competition in 1985 where his 1983 Fume Blanc placed second, and has been collecting awards ever since.

Tickets to the celebration are available at www.theclorecenter.org/events1/event-registration. Cost is $45.

The outdoor event includes a silent auction and a release of a specially blended wine.

For more information, call 509-786-1000.

Early season onions

Spring-summer fresh onions are available now, say experts at the National Onion Association. Their skins are thin and light-colored and, because they have a high water content, are usually sweeter and milder than winter storage onions.

Yellow onions are full-flavored and a good choice for almost any recipe. Red onions add eye appeal to salads and white are the traditional choice for Hispanic cuisine.

To escape the tearing that comes from handling onions, chill them and cut into the root end last of all.

Chocolate, music and wine

The Chaplaincy is holding an "Evening for the Angels" fundraiser at 7:30 p.m. July 20 at the Richland Red Lion Hotel. The evening will include a performance by pianist Will Earl Spanheimer, wines and handmade chocolates.

Cost is $50. To order call 783-7416 or go to www.tricitieschaplaincy.org.

New read

The book: Cooking for One: A Seasonal Guide to the Pleasure of Preparing Delicious Meals for Yourself from The Culinary Institute of America.

Cost: $25

Best for: Chefs Mark and Lisa Erickson have put together a book of tasty and easy recipes tailored for the single cook. They've included tips on what to keep on hand and some idea for side dishes that add very little to the prep work and ensure a greater variety of foods makes it to the dinner table.

-- Loretto J. Hulse: 582-1513; lhulse@tricityherald.com.

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