Enjoy food, wines and an awesome view of the Yakima River from the Walter Clore Wine and Culinary Center on Aug. 11 during the 31st annual Prosser Wine & Food Fair.
Almost 2,000 wine enthusiasts will gather to sample vintages from 34 Washington wineries, food from 15 regional food vendors and sip beer from two Prosser breweries.
The fair runs from 2 to 8 p.m. Tickets are $20 per person in advance, or $25 the day of the event, if available. Buy them at www.tourprosser.com, or call 800-408-1517.
Parking is limited at the center, but shuttles are available through Benton Franklin Transit that will run 1 to 9 p.m. Shuttle stops will be the Best Western's Inn at Horse Heaven, The Barn, Prosser Motel, Wine Country RV Park, the Prosser Chamber of Commerce, the parking lot across from Hogue Cellars, Prosser High School's Art Fiker Stadium and the Benton Franklin Transit bus stop at Seventh and Stacey Avenue. Cost one way is $1.50.
Pets and those under 21 are not allowed on the grounds.
For more information, call 509-786-4545 or 800-408-1517.
Kennewick chef to compete in national contest in Florida
Kennewick chef Kristin Swaggart will compete in the American Culinary Federation's What's in Your Wok: A Fried Rice Competition on July 15 in Orlando, Fla.
She was the winner of the western regional competition held in March.
In Orlando, she and three other regional winners will compete for the $1,000 grand prize. The contest is sponsored by Riviana Foods, makers of Minute Rice. Each chef must use brown or white Minute Rice and prepare their dish in a single wok without using other cookware.
Swaggart, owner of Chef K's Cuisine, is a private-event chef.
The book: Salty Snacks by Cynthia Nims.
Best for: This collection of 75 recipes for savory puffs, chips, crackers, breads, nuts, veggies and meats puts a fresh, crunchy spin on homemade snacks. With inventive flavors and easy techniques, whipping up savory treats -- for parties, after-school snacktime or just because -- will be as easy as baking a batch of cookies.
*Loretto J. Hulse: 582-1513; email@example.com