Walla Walla from a chef’s perspective

Walla Walla wine art.  Mural on the alley-side of a tasting room.

Nut Brown Ale, from local brewer, Laht Neppur.  Delicious!  I know I’ll be in here often, especially since it’s just down the street from our new place.

The Daily Market Co-op; the real deal!  Bulk foods, local products and a good variety of natural foods.  We can’t wait to get settled in town, so we can start getting the “Made in Walla Walla box”, a sort of CSA of local staple foods.  Fun!

The local baker in the heart of downtown, Walla Walla Bread Company.  Lovely way to start the day!

Owner and head baker, Micheal Kline, enjoying a bit of morning sunshine.

Such a small town, but they still have their own coffee roaster!  I’m really starting to love this place!

Saffron Restaurant’s amazing “migas”, which quite literally means “crumbs”, in Spanish.  It was savory deliciousness, with stock-drenched bread bits, roasted peppers, homemade Morcilla sausage, and topped with a perfectly cooked poached egg.  Well done Saffron!  I know where I’ll be going out to eat once we move to town!

Baby goat and her mama at Upper Dry Creek Ranch.  Cheryl and Robert Cosner raise pastured lamb, beef, and chickens, and sell to local restaurants and directly to the consumer.

Joel Huesby, owner of Thundering Hooves.  His family has farmed this land since 1908.  Until recently, Joel had been selling his pastured meat to the local community.  Because of  some management issues, they had to close shop.  Joel remains optimistic, planning his next move.  Talking with him as we walked his land, I could feel his enthusiasm and passion for what he does.  I believe this energy will pull him through whatever obstacles stand in his way.  We wish him the best.

The Huesby’s farm spans as far as the eye can see.  Lots of room for healthy happy animals!

Handmade dark chocolate truffles at Petits Noir.  Decedent little chocolate bites, made with unusual combination like Mango- Passionfruit-White Chocolate, Pumpkin seed-Tamarind-Tequila, and Pendleton Whisky-Hazelnut Truffle.  They also sell their packaged chocolates at some tasting rooms, but the truffles you must make the trek to the store for.  Well worth it!

Walla Walla’s own gourmet food truck.  Come rain or shine, Andrae and his crew will be on the street, serving up some yummy grub.

I went for the fresh cod tacos, slathered with a jalapeno tartar sauce, and topped with a daikon-carrot slaw and cilantro.  The light, bright flavors hit the spot!

Despite being a small town in the south-eastern corner of Washington state, at least four hours from any major city, Walla Walla has much to offer.  They have an amazing local food movement, and almost everything worth getting is made locally.  We can’t wait to become more than just tourists!

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Categories: community projects, travel

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3 Comments on “Walla Walla from a chef’s perspective”

  1. Brooke
    April 1, 2011 at 2:11 pm #

    Hi Melissa, I love your bit about Walla Walla! It was great to meet you at the GrowBiz conference. Let’s get together next time you’re here!

    • melissadavisfood
      April 1, 2011 at 8:25 pm #

      I’d love to Brooke:) and I’m glad you liked the post!

  2. Angela Grizzle
    April 2, 2011 at 7:28 pm #

    Wow. I had no idea. Totally excited for you, and looking forward to visiting you there!

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