Food for Thought: Take insider vineyard tour July 27

By Loretto Hulse, Herald staff writerJuly 24, 2013 

If you've always wanted to have a one-on-one chat with the people who grow the grapes that become the wine in your glass, here's your chance.

Wine Yakima Valley, an association of wine grape growers and wineries, is offering a vineyard tour July 27.

The tour will give participants insider access to some of the state's most highly regarded growers. It's access usually is limited to those in the industry.

Tickets for the tour are $95 per person and include transportation, wine, food by Chef Jessica Smith and grower-led educational talks.

Stops on the tour include DuBrul Vineyard, Kestrel View Estates and Kiona Vineyards.

For more information or to buy tickets, go to www.wineyakima valley.org and click on "events." Or call 509-965-5201.

New instructor

Seattle Chef Robin Leventha has joined the teaching staff at Walla Walla Community College in its culinary program.

She was a contestant on the 2009 season of Bravo TV's Top Chef and owned Crave, Stopsky's, Cyclops, Deux Tomales and El Nino restaurants in Seattle.

No wheat

If you've given up on baking because you need to avoid flour, Betty Crocker is luring you back into the kitchen with two new products. The company already has a gluten-free brownie mix, cookie and cake mix and recently added a sugar cookie mix and an all-purpose gluten-free rice flour blend.

The company also offers gluten-free recipes -- including angel food and carrot cakes, pizza and a quiche -- plus tips on baking with gluten-free flour at www.bettycrocker.com/glutenfree.

Oil It Up

Before throwing anything on the barbecue, follow this tip from Eating Well magazine for a clean, no-stick grill.

Even on a clean grill, lean foods may stick when placed directly on the rack. Reduce sticking by oiling your hot grill rack with a vegetable oil-soaked paper towel, hold it with tongs and rub it over the rack.

Never use cooking spray on a hot grill.

New read

Book: Eat Your Vegetables by Joe Yonan.

Cost: $25

Best for: Households where only one person is vegetarian or vegan as the recipes in the book are specifically sized for single portions. The author also has included information on how to move beyond mock meat substitutes, plus shopping and storage tips.

*Loretto J. Hulse: 582-1513; lhulse@tricityherald.com. To receive a recipe via email 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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