Eat All About It: Taste history at Prosser’s Walter Clore Center on Jan. 23

If you enjoy a dose of history with your meals, the Walter Clore Wine and Culinary Center has the event for you.

The Clore Center in Prosser will offer a History Through The Vines dinner Jan. 23, according to a news release. The event is inspired by an article written by Andy Perdue, a Seattle Times columnist and former editor at the Tri-City Herald, that talks about the stories connected to the oldest grapevines in the state.

Perdue, along with Ron Irvine, Kent Waliser, Todd Newhouse and Mike Sauer, will tell stories about the early plantings as attendees enjoy a multicourse dinner paired with wines that pay homage to the state’s historic and pioneering wine industry.

The event starts at 6 p.m. and tickets are $65 per person. Register at www.theclorecenter.com.

Pasco Chinese restaurant offers wide selection

A Chinese restaurant that has opened on Road 68 is looking to tell people about its diverse options, including meals for those with special dietary needs.

Golden Wok, near the Walmart in the west Pasco commercial hub, opened late this past summer. Its menu runs the gamut of Chinese cuisine, from appetizers and noodles to soups and entrees with beef, pork, chicken or shrimp.

However, the menu also includes numerous options under its Health Diet Delight section. For example, steamed vegetables and chicken and shrimp make for a healthier meal. Gluten-free meals can also be prepared upon request.

Hours are from 10:30 a.m. to 10 p.m. on weekdays, and the restaurant is open a half-hour later on weekends. Lunch specials typically cost between $7 and $8, while dinner entrees go for $9 to $10. You can enjoy your meal by dining in or takeout.

Spicy, exotic, ancient flavors featured in ‘forecast’

Peruvian chicken with chile sauces. Rendang curry. A layered cake with lemon frosting that has the flavor of green tea.

Those dishes and several others are among those suggested by spice and seasoning manufacturer McCormick as ways to explore what it says will be the trendy tastes and flavors of 2016.

The company’s ‘flavor forecast’ pulls inspiration from tropical Asian and central and South American cuisine. The spicy seasonings paired with tangy flavors such as lime and rice vinegar and the adventurous tastes that come from Malaysia and the Philippines offer a lot to those looking for new culinary experiences, according to a news release.

Ancient staples are also getting play, with flaxseed and Chia seed recommended to add versatility to meals. McCormick also notes that the United Nations has named 2016 the “International Year of Pulses,” leading the company to suggest ingredients such as pigeon peas, cranberry beans and black beluga lentils as good sources of protein and flavor.

But if you want something a little more accessible, don’t fret. Pork BBQ and chicken wings to hominy fritters and some chocolate and cranberry bars are among the recipes the company suggests people try. Just make sure you can find some amaranth — a nutty grain once cultivated by the Aztecs — for the chocolate bars.

To look at the recipes McCormick is promoting, go to FlavorForecastcom.

This story was originally published January 19, 2016 at 1:28 PM with the headline "Eat All About It: Taste history at Prosser’s Walter Clore Center on Jan. 23."