The staff at the newly opened Walter Clore Wine and Culinary Center in Prosser has scheduled a variety of events for June.
In the tasting room, wines from the Puget Sound area will be sampled from 11 a.m. to 5 p.m. daily through June. The lineup of wines will change each month, with wines from the Rattlesnake Hills to be featured during July.
On June 18, Chef Andy Craig will teach a hands-on class on sushi making. The class runs from 6 to 9 p.m. and costs $85 per person.
Students will learn how to make four sushi rolls and sample them with wines. All materials are included, and each student will take home a sushi mat for rolling their own at home.
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Registration for the sushi class must be in by Wednesday. Go to www.theclorecenter.org.
Syrahs will be the topic of a special tasting from 6 to 8 p.m. June 20 at the center. Samples of eight Washington syrahs will be poured along with some snacks for noshing.
Cost is $30 per person, and seating is limited. Register online or call 509-786-1000.
The Wine and Culinary Center is at 2140A Wine Country Road, Prosser.
Field to Fork
Bill's Berry Farm in Grandview is holding a Field to Fork dinner June 20. Join Bill and Julie Michener for a tour of the farm, then sit down in the orchard for appetizers and a three-course dinner with wine. Chef Roger Hazzard of Bon Vino's Bistro and Bakery in Sunnyside is preparing the dinner.
The cost is $55 per person, and seating is limited to 64 guests.
The farm is at 3674 N. County Line Road, Grandview.
To reserve a seat, send an email to email@example.com with your name and the number of people in your party.
For more information, go to www.billsberryfarm.com/.
Grilled kabobs are a guaranteed crowd pleaser but can be tricky to cook. To ensure success, follow these tips from Kingsford.
When grilling kabobs that incorporate strips of meat, chicken or individual shrimp, make sure the skewer goes through the food twice so each piece will stay in place rather than rotate. Or use two skewers per kabob.
There are also special pans you can lay across the grill that are designed for grilling small pieces of food.
Make sure to soak wood skewers in water for 30 minutes before placing them on the grill, as dry skewers will burn.
The book: Pimento Cheese: The Cookbook by Perre Coleman Magness.
Best for: The author has gathered 50 recipes from snacks to main dishes all inspired by this classic southern favorite. The book is peppered with lots of useful tips and hints.
-- 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.