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Spring 2024

Culinary Arts

Summer 2011

Kristine (McClary) Vannoy ’87—The⁠ facts⁠ of⁠ fudge

“I’m easy to spot. I’m six-foot-two,” says Kristine (McClary) Vannoy, as we plan our meeting at an upscale grocery in Seattle. But when she appears, it’s not her height that’s eye-catching, or even her long red hair. It’s the packages of freshly-made fudge that fill her hands.

Vannoy (’87 Comm.) is the founder, owner, and main employee of Fat Cat Fudge, a company that makes three different varieties of fudge sold in 20 grocery stores in the Puget Sound area.

“It’s a fresh fudge,” she says. “It’s not meant to sit on a shelf for six months in a candy … » More …

Winter 2010

Chickpea recipes

Recipes from Paradise Creek Brewery in Pullman, created by Chef Mike Hayton ’91

[Directions to Paradise Creek Brewery]

Sun Dried Tomato Hummus

2 cups Hinrichs Trading Company garbanzo beans

⅛ cup olive oil

⅛ cup water

¾ cup sundried tomato with oil

3 tbsp minced garlic

1 tbsp cumin

1½ tbsp paprika

2 tbsp lemon juice

3 tsp minced fresh parsley

salt & pepper to taste

In food processor, mix garbanzos, water, and oil until smooth and transfer to mixing bowl. Process garlic and sundried tomatoes until it turns into a nice paste. Add to garbanzos. Mix well … » More …

Winter 2010

Joe Fugere ’84—Feeding his interests

Joe Fugere opened Tutta Bella pizzeria in Columbia City in 2004. A veteran of several Northwest-based companies, including Starbucks and Taco Time, he decided it was time to go into business for himself and produce true traditional Naples-style pizza.

Today the south Seattle restaurant is filled with blond wood tables and bears sweet touches like parchment paper pendant lights and brick walls. Though it’s not yet 10 a.m., an applewood fire is burning in the oven and trays of sliced mushrooms are waiting to be roasted.

Fugere comes in and orders a cappuccino over the heads of two regulars at … » More …

Fall 2003

Tasting Washington

The setting is elegant, the food divine, the wine fine and endless and magnificently diverse. On a Sunday evening in June, the Grand Pennington Ballroom at Spokane’s Davenport Hotel is filled with representatives of more than 60 Washington wineries and 20 area restaurants, caterers, and markets-and hundreds of Washington wine devotees.

Taste Washington has paired samplings of Washington food and wine, much to the gathering’s enjoyment. In the process, the celebrants are supporting Washington State University’s fledgling Viticulture and Enology Program and the School of Hospitality Business Management, as well as the Davenport District Arts Board.

A celebratory note also resonates among the participants who … » More …

Spring 2007

What Robbie Cowgill eats

Name: Robbie Cowgill

Position: Forward

Age: 20

Height: 6' 10"

Target weight: 210 pounds

Daily calories required to maintain weight: 6,000-7,000

 

Typical day’s diet

Breakfast: Two or more biscuits with gravy, three scrambled eggs, three pieces of bacon, glass of milk, glass of water.

School-day snacks: Peanut butter crackers, cheese crackers, Ritz bits. They’re at the ready in his backpack so he can eat during class.

Lunch: Meat (“steak is good”), two or three baked potatoes with sour cream, butter, and cheese. Milk. No dessert if he has afternoon practice.

Emergency snack: Tray of cinnamon rolls or a Tony’s Frozen Pizza.

Dinner: … » More …

Summer 2005

Savor the Flavor

They started with soups and creative napkin folding, and spread out into a weekend of cooking and wine at the Savor the Flavor culinary show in Kennewick this March. The two-day fundraiser for the small, privately-run nonprofit Oasis School has become a major draw for eastern Washington, attracting several thousand attendees.

This year the event at the Three Rivers Convention Center featured well-known northwest chefs Mike Davis of 26 Brix in Walla Walla, who demonstrated how to make beignets, and Tom Douglas of Seattle’s Dahlia Lounge, who made barbeque pork butt tacos and goat cheese fondue.

A third of the Oasis students have parents or … » More …

Summer 2009

Whatever Happened to Home Economics?

Lately, you may have considered tightening your home budget, planting a vegetable garden in your yard, eating at home, making food from scratch instead of out of the box, teaching your kids instead of hiring a tutor, mending your sweater instead of buying a new one, or updating your home to be more energy efficient. Prodded by the recession, you have been thinking about home economics.

In fact, economics starts in the home. The word economy comes from ancient Greek oikonomos, one who manages a household. And while we try to put our national household in order, Americans of late are paying more attention to … » More …

Spring 2006

Cooking is its own reward

Betsy Rogers ’89 had her eureka moment while sitting in a cooking class.

It was 2000, and the Seattle-based public relations specialist had recently lost her job in a downsizing. Instead of jumping back into a new job, she decided to freelance and take her time in deciding what to do next.

“I did like being self-employed, but I didn’t like what I was doing,” she says. What she really enjoyed was food, though. With some extra time on her hands, the Washington State University public relations graduate signed up for a cooking class.

“So I was thinking about what things really get me … » More …