Food for Thought: Prosser Wine & Food Fair set Aug. 10

By Loretto J. Hulse, Herald staff writerJuly 31, 2013 

Anyone who appreciates fine wine and tasty food will want to head to Prosser on Aug. 10. That's the date of the 32nd Prosser Wine & Food Fair.

This year's event runs from 2 to 8 p.m. outdoors at the Walter Clore Wine and Culinary Center, 2140 Wine Country Road.

Tickets are $25 per person and include a souvenir wine glass and four scrip to exchange for food, wine or beer. Additional scrip will be sold on the grounds. Tickets at the door will be $30.

Thirty-one wineries will sample at least one vintage and several will have two. Two microbreweries, Horse Heaven and Whitstran, will be pouring, and 10 food vendors will have tasty tidbits for snacking.

To buy tickets online, go to or call 509-786-4545 or 866-343-5101.

Richland artist Suzie Vitulli painted the watercolor used on the posters this year. They'll be available for purchase at the Wine & Food Fair. Cost is $15 if unsigned, and $20 if signed by the artist.

There will be live music provided by the Vaughn Jensen and Dirty River Blues bands.

Beef, it's for grilling

Next time you're hungry for a grilled steak before going to the store, take a minute and read these tips from the National Cattlemen's Beef Association.

Many people assume lean cuts of beef aren't flavorful, juicy or their first choice for the grill. Guess what? They're wrong.

Some lean choices include:

-- Strip steak is a tender cut that can be grilled, broiled or pan-broiled in a skillet.

-- T-bone steaks consist of two lean tender steaks, the strip and tenderloin, connected by a telltale T-shaped bone.

-- Flank steak is a slightly less tender cut that benefits from a tenderizing marinade. After grilling, slice the meat against the grain for maximum tenderness.

For more beef recipes and information, go to

New read

The book: The 100 Greatest Cajun Recipes by Jude W. Theriot.

Cost: $16

Best for: Chef Theriot has gathered his favorite recipes -- the ones he feels define the spirit and flavors of Cajun cuisine. The recipes are easy-to-follow -- and in the Cajun tradition -- hearty. Included are tips, his culinary secrets and snippets of Cajun history.

*Loretto J. Hulse: 582-1513; To receive a recipe via email each Tuesday, register at 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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