Thursday, July 11, 2013
If Walla Walla Sweet Onions have a special place in your heart, prepare to make your belly happy. Saturday will kick off Walla Walla Sweet Onion Restaurant Week, a seven-day foodie showcase of Sweet-centric dishes.
More than a dozen local eaterie swill participate by offering prix-fixe menus — $14 for lunch and three-course dinners at either $20 or $30. Guests who dine on the dishes can also have a chance to win gift certificates at participating restaurants by texting ONION to 87940.
The special event is a lead-in to the Sweet Onion Festival, which takes place July 20-21.
“Sweet Onion Restaurant Week was a huge success last year, and we couldn’t be more excited to celebrate the Walla Walla Sweet onion with many of our favorite local restaurants again this year,” said festival Director Kathy Fry-Trommald, in a release. “We really want this festival to be an annual highlight for the region and a showcase of the Valley’s signature crop.”
Participating restaurants this year are: Andrae’s Kitchen, The Garden Vegan Cafe, Public House 124, Olive Marketplace & Cafe, T. Maccarone’s, The Vineyard Lounge, South Fork Grill, Red Monkey Downtown Lounge, Cugini Import Italian Foods, Marcy’s Cafe, Walla Walla Bread Co., Jacobi’s Cafe, Clarette’s, and A Wing and A Prayer Barbecue + Catering.
For more details, call Michael Mettler of Achieva Marketing Group at 529-5525 or visit sweetonions.org.
What do you get when you combine one musician and 11 instruments?
An act from J.P. Whipple, known as the “one-man vagabond orchestra.”
Whipple will be at this evening’s Blues & BBQ event at Charles Smith Wines, 35 S. Spokane St.
Known also as “Barefoot John,” he is billed as a post-modern gypsy, touring with his Dobro, accordian, lap steel guitar and more, and bringing his eclectic musical background — country, swamp blues, klezmer — to his songs.
His performances have been hailed by reviewers. The Salt Lake City Weekly described him as “Tom Waits meets Robert Johnson at the crossroads of the Strip Mall Republic.”
For more details call 526-5230.