Voice of the Mid-Columbia | Kennewick, Pasco and Richland, Wash. |
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closeWednesday, Jul. 30, 2008
Food for thought: Show the Northwest can make pizza, too
By Loretto J. Hulse, Herald staff writer
Chicago's famous for deep dish pizza, and New York City made it popular by the slice.
But there's no reason for Washington or Oregon to lack a signature pie.
As part of its 125th anniversary, Italy's Bolla Wines, self-billed as "The Official Wine of Pizza," is challenging cooks to enter a "Taste of Your Town Pizza Battle."
To compete, simply create a pizza recipe that best reflects your state. Judges are looking for recipes incorporating locally produced ingredients, like Walla Walla Sweet Onions and apples.
Entries will be judged on creativity, taste and the ability to pair well with a Bolla wine. Entries will be divided into five regions. We're in the Far West, which includes every state west of Montana and Nevada plus Hawaii and Alaska.
One winner from each region will receive a Bolla pizza pack and Delonghi pizza oven. A single grand prize winner will be chosen from the top regional entries. That person will win a trip to the Bolla winery in Verona, Italy.
For more details, or to enter -- you must be at least 21 -- go to www.bolla.com/taste.
Savor state's products
SEATTLE -- Enjoy a culinary sampling of Washington products at the annual "A Taste of WSU" Aug. 28 in Seattle.
The event will feature foods prepared by Seattle chefs made with ingredients produced in Washington. There also will be a selection of the state's premium wines, beers and ciders.
This is a chance for Washington State University researchers to showcase how their efforts and outreach contribute every day to the lives and communities of the state's residents. They'll also be sharing information on new research projects.
"A Taste of WSU" runs from 6:30 to 8:30 p.m. and will be held in Seattle's Benaroya Hall, 200 University St.
Cost is $50 per person.
For more information or to sign up, go to https://ocrs.wsu.edu/Signup/?eventid=410.
New read
-- The book: Seafood Grilling Twice a Week by Evie Hansen of the National Seafood Educators, Richmond Beach, Wash.
-- Cost: $15; available at www.seafoodeducators.com
-- Best for: Learning how, and how not, to cook fish and shellfish on the grill. Hansen includes nutritional information, recipes and precise directions for turning out perfectly grilled seafood every time.
-- Get more: Read more book reviews and literature news in Sunday's Desert Living.
* Loretto J. Hulse: 582-1513; lhulse@tricityherald.com.
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