Spokane Chef Chad White on Zona Blanca and Regional Recovery

In February of 2020, chef, restaurateur and Spokane-native Chad White was named as a semifinalist by the James Beard Foundation for Best Chef: Northwest & Pacific for his first local restaurant, Zona Blanca Ceviche. For the Top Chef-alum, it was the exclamation point on 2019 which saw him open TT’s Old Iron Brewery and Barbecue with local brewer Travis Thosath in Spokane Valley and two locations of High Tide Lobster Bar. In the weeks following the nomination, White’s momentum was stopped as the COVID-19 pandemic shuttered restaurants. Now, as he looks to relaunch Zona Blanca in its new Downtown Spokane location, we check in with White on the year that wasn’t, his work with the Spokane Hospitality Coalition and what is to come for him and the region.

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Winemaker Javier Alfonso Helps Spanish Vines Take Root in Washington

The Alfonso’s recently purchased a vineyard, which will allow Javier to follow in his family footsteps, taking the wine all the way through the process. For him, Washington is a wonderful place to make wine because the possibilities are endless. “I think Washington can create world class wine out of many varieties, not just Cabernet, Merlot, Cabernet Franc, or Syrah but also Riesling, Chardonnay, Grenache, Mourvedre, and, I believe eventually, Tempranillo, Graciano and others to be discovered.”

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Winemaker Jean-Francois Pellet’s Walla Walla Impact Started in Switzerland

Coming from a European background, Pellet has brought a wealth of experience from everywhere he has made wine, and the wines he makes reflect that knowledge. They are grown up, elegant, and complex.

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