You’d think that a guy like actor Kyle MacLachlan would be a superstar in Washington’s Walla Walla Valley. He grew up in the area, a blossoming wine-producing region in the remote Blue Mountain foothills, and in 2005 he started his own small line of Cabernet here. MacLachlan is such a big Walla Walla booster, in fact, that he recently donated the 34-foot Airstream trailer he used on the set of Twin Peaks to a local fromagerie so that twentysomething food-industry interns would have a decent place to live cheaply while they learned a new skill.
Fresh produce at the Saturday farmers’ market in Walla Walla, Wash.
And yet if you spend much time in Walla Walla, you’ll find that MacLachlan is a minor attraction compared with Pierre-Louis and Joan Monteillet. Never heard of them? Perhaps that’s because they devote their days to crafting artisanal cheeses. That’s the funny thing about Walla Walla: In this valley (a four-hour drive east of Portland on I-84, followed by a stretch through lovely quiet byways), the real celebrities aren’t who you’d expect, not even the vintners.
The Tastes of Walla Walla
The Maxwell House
701 Boyer Ave., Walla Walla, Wash.
doubles from $160
622 S. Main St., Milton-Freewater, Ore.
chocolates from $2
4 E. Main St., Walla Walla, Wash.
entrees from $10
901 W. Rose St., Walla Walla, Wash.
tacos from $5.50
119 Main St., Waitsburg, Wash.
small plates from $4
1825 JB George Rd., Walla Walla, Wash.
Walla Walla Valley Farmers’ Market
4th and Main St., Walla Walla, Wash.
20 N. 2nd Ave., Walla Walla, Wash.
109 Ward Rd., Dayton, Wash.
These days, of course, any first-class wine region worth its grapes is dotted with white-tablecloth restaurants. But what’s different about Walla Walla is that it’s also sparked a full spectrum of foodie alternatives, from scrappy taco trucks to start-up farms to bars serving artfully concocted cocktails. And one cheese that you might say is worth its weight in gold.
Milton-Freewater, Ore., to Walla Walla, Wash.
You could breeze through the entire Walla Walla Valley in a few hours, but that would mean blowing past hidden treasures such as tiny Milton-Freewater, Ore. Pioneers settled the hamlet more than 100 years ago, and the orchards they planted are still the town’s main livelihood. Fruit stands seem to outnumber buildings by three to one.
Or you could skip the fruit and head straight for dessert. Petits Noirs, an artisanal chocolate shop, looks almost dowdy in its brick house on Main Street—until you open the door to its splashy turquoise walls and orange and lime-green vintage furniture. The chocolate is like that, too: tame on the outside, surprising and exotic within. Co-owner James Boulanger, who left New York City’s popular Sullivan Street Bakery to relocate here, uses fruit from area farms and herbs from his own garden to create complex confections designed to play off the valley’s wines
and produce. The spicy Syrah paired perfectly with the chocolate he calls Fresh Fig.
It’s 10 minutes along Highway 12 to the town of Walla Walla, but there are plenty of side roads that will make you want to get lost in all that lushness. Back in 1990, before the wine industry took hold, the 530-square-mile valley had only six vineyards. Today, there are more than 120 crisscrossing the rural landscape.
My husband, Darrell, and I had called ahead to schedule a private tasting with Gramercy Cellars, about a half-mile north of the Washington state line. Our host, Brandon Moss, 27, led us to the outdoor “tasting room”—four bottles and two glasses perched on the end of a wine barrel. As we sipped our way through a Tempranillo, two Syrahs, and a Cabernet, Brandon told us about the unusual route he took into winemaking. He grew up in the area on a small family farm, but he left in his teens to study dentistry at Oregon State. “After four years, it hit me,” he explained. “I wanted to create those stained teeth, rather than clean them.”
Another 15-minute drive, this time going north along Highway 125, took us to the Maxwell House, a 100-year-old Craftsman-style B&B. Like a favorite aunt, owner Penny Maxwell Bingham met us at the door with just-baked chocolate-chip cookies. We settled in and, when dusk fell, hopped on a pair of cruiser bikes that she lends to her guests. Eight blocks away is the downtown Brasserie Four, a bistro tucked into a redbrick strip along Main Street. As we ate our potato soup and moules frites, I felt for a moment as if we were in France.
Walla Walla to Waitsburg, Wash.
The same mineral-rich soil that produces award-winning vines also makes for gorgeous produce. Early Saturday morning we biked to the Walla Walla Valley Farmers’ Market to see the goods in all their rainbow-hued glory: countless kinds of violet and indigo berries, mounds of yellow sweet corn, and tomatoes in more varieties (and colors) than I knew existed.
As much as anything, it’s the abundant produce that has fed the valley’s thriving street-food culture. After visiting the farmers’ market, we pedaled seven blocks north and found ourselves at a taco truck called La Monarca, parked in an unassuming industrial lot. If the night before had transported us to France, we were now in Mexico—and for a mere $5.50. Nearby, we stumbled upon Salumiere Cesario, where the owner, Damon Burke, steered us to a jar of house-made pickles, just-made-that-morning hot mustard, and a fresh loaf of French bread.