Walla Walla Sweet Onion in winning recipes

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The iconic local onion had another day in the sun when it was featured in the top two entries in a recipe contest put on by Columbia Crest Winery and celebrity chef Bobby Flay.

Frank Galella of Denville, N.J., took the top spot in the second annual Flayvors of Washington with stuffed veal chops with wild mushrooms and farro salad, and Mahsa Darabi of Portland took second with cabernet-braised lamb shank infused with pomegranate over pan-fried saffron polenta.

The contest challenged U.S. food and wine lovers to create and submit an original recipe inspired by Columbia Crest wines and using ingredients from the state, along with a unique two-minute video showcasing the dish, according to a news release.

Galella and Darabi faced off in New York and had their dishes judged by Flay, Columbia Crest head winemaker Ray Einberger and Food Network Kitchen sous chef Miriam Garron.

Have a look at video from the face-off and check out the recipes at www.foodnetwork.com/columbiacrest.

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If you have a hankering for Thai food for the evening meal, you've got one more option.

Thai Bon Appetit, 23 S. Spokane St., is now open for dinner. The descendant of the former Blue Mountain Mall's Dim Sum Inn, the restaurant owned by Kam and Villy Lertworasiri also has buffet-style hot food all day.

The dinner menu features 36 Thai dishes, including frog legs with Thai basil, roasted Thai duck and grilled chicken garlic, according to a news release.

Restaurant hours are Monday-Saturday, 10 a.m.-9 p.m. You can reach the restaurant by phone at 529-0329.

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Scrapbook Elements, which moved earlier this month from West Alder Street to 515 E. Main St., will cut the ribbon on its new location Friday at 11:30 a.m.

The store will then hold an open house Saturday, owner Carol Gatewood said. Better parking, lower rent and an atmosphere more conducive to scrapbooking prompted the move, she said at the time of the switch. Store hours are Monday-Friday, 10 a.m.-5 p.m. and Saturday, 10 a.m.-4 p.m.

For more information, call 529-7580.��

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