For two days of fine wines and delicious food, head for Walla Walla on Friday and Saturday.
On Friday is Chefs' Table on First, a wine reception and dinner held under a tent at First and Main streets. The evening begins at 6 p.m. with a wine tasting featuring vintages from several of the Walla Walla Valley's original wineries.
It will be followed by a sit-down, multicourse dinner with each course paired with a Walla Walla wine.
Cost is $125 per person.
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On Saturday is Feast Walla Walla 2014, a wine and food festival featuring tasty tidbits from the city's top restaurants and samples of local wines, brews, cider and mead.
Tickets are $50 per person and include 10 tokens to exchange for food and beverage samples and a souvenir glass and plate.
The event runs from 1 to 4 p.m.
To buy tickets, go to downtownwallawalla.com.
-- Sweet treats
Don't forget, Girl Scout cookies will be available through Sunday. To find out where they're being sold, go to www.gsewni.org/cookies and click on "cookie locator."
Sips and cheers
On May 3, many in the crowd watching the 139th running of the Kentucky Derby will be sipping vintages from Prosser's 14 Hands Winery instead of mint juleps.
The winery's vintages will be the featured wines at Churchill Downs concessions and poured in the suites too, according to a news release from 14 Hands.
The winery's vintages also will be featured at the Taste of Derby, an annual culinary event showcasing regional cuisine and a benefit for hunger relief.
-- Good to know
Did you know rice can be prepared in the oven? It's an efficient way to save energy when other foods are baking and frees up burners on the top of the stove for other dishes.
To give it a try, follow these directions from the USA Rice Federation:
Boiling liquid must be used to start the cooking process. Carefully combine rice, boiling liquid, salt and butter or margarine in a baking dish or pan (follow the directions on the package for amounts); stir.
Cover tightly and bake at 350 degrees for 25 to 30 minutes for long grain white rice; 30 to 40 minutes for parboiled; one hour for whole grain brown rice.
Remove the dish from the oven and peel back the foil or lift the lid carefully to avoid burning your fingers on the steam. Fluff with a fork.
-- Good read
-- The book: Jerusalem: A Cookbook by Yotam Ottolenghl and Sami Tamimi.
-- Cost: $20.
-- Best for: The authors have collected 120 cross-cultural recipes from the Muslim, Jewish and Christian communities in their home city of Jerusalem.
-- Loretto J. Hulse: 582-1513; firstname.lastname@example.org. 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.