Where is the beef? It's at CrossRoads Steakhouse

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CrossRoads Steakhouse is beefing up its focus on steak.

The Rees Avenue restaurant, located at Veterans Memorial Golf Course, introduced more steak choices, as well as sandwiches and salads that feature beef, said owner Kim Kelly-Frank in an announcement.

Even better news for meat-lovers: The entire menu will be available all day. Order dinner at 11 a.m., if you like, Kelly-Frank said.

CrossRoads will also offer a fresh seafood and pasta special each week. Fish & chips and the restaurant's in-house beer-battered prawns remain available daily.

Kelly-Frank said a number of other changes and additions have been made to the menu, including a new "soup, salad or baked potato combo." She said the kitchen staff is working on apple, peach and other fruit crisps for dessert. The revamped kids menu comes with a new concept. As part of the CrossRoads Kids Club, children younger than 10 can win "Worms in Dirt" dessert by coloring their menus and returning them on their sixth visit for a meal. For more details on the changes call 522-1200.

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Inland Cellular has signed on as the official wireless provider of Walla Walla's new baseball team.

The communications company has partnered with the Walla Walla Sweets as the official wireless sponsor and promotions crew sponsor for the 2010 season.

The corporate sponsorship has multiple benefits, according to the announcement.

For team members: Inland Cellular will provide state-of-the-art wireless smart-phones, as well as the link to live radio broadcasts on 1490 KTEL when the team travels through a mobile broadcast platform and a real-time link to game-day results through a texting campaign.

For fans: Interactive promotions, giveaways and special offers on game days, and offsite promotions through the Inland Cellular Wireless branded promotions crew. Outfield signage and a Web presence will also be provided. Inland Cellular operates in College Place at 1605 S.E. Meadowbrook Blvd. For more details, call 629-2500, or visit: www.inlandcellular.com .

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An Oregon family known for apples is building grape expectations.

Watermill Winery, the Milton-Freewater operation owned by the Brown family, was named Oregon Winery to Watch last month by Wine Press Northwest.

Writers Eric Degerman and Andy Perdue said while members of the family "operate a top-flight cidery and the largest apple-packing house in Oregon, their 5-year-old winery has fast become world-class."

Some of the critical acclaim over the last year led to the magazine's designation.

Two of Watermill's wines received Platinum awards in Wine Press Northwest's 2009 Platinum Competition. Earlier this year, Watermill's 2008 Late Harvest Gewurztraminer was the only Northwest wine to win a sweepstakes award when it captured the Dessert Sweepstakes at the 2010 San Francisco Chronicle -- the world's largest competition of American wines. The magazine lists a number of other accomplishments.

Watermill Winery, 235 E. Broadway, is led by winemaker Andrew Brown, Nancy Kezele, assistant manager and owner, and Leonard Brown, viticulturist and owner of the winery.

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Will a restaurant inspired by the flavors of the Far East be headed to Southeastern Washington?

According to an article in Northwest Asian Weekly last week, Panda Express may have its sights set on Walla Walla.

The company -- a privately held venture owned by two first-generation Chinese-Americans -- "hopes to expand its presence in Washington state, a place well known for its large Asian population and Chinese food scene," read the article by Sarah Yee and Stacy Nguyen.

Forty-five Panda Express locations operate across Washington. According to the article, the company wants to expand to 100 and is scouting for locations in Seattle, the Tri-Cities, Bellevue, Issaquah, Yakima, Walla Walla and Spokane.

Andrew Cherng, who was born in Jiangsu, China, opened Panda Inn in Pasadena, in 1973 with his father, master chef Ming-Tsai Cherng. The restaurant was one of the first to introduce Mandarin and Szechuan cuisine to Southern California, the article said.

Contact Vicki Hillhouse at vickihillhouse@wwub.com or 526-8321.

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