Washington State Magazine
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Category: Culinary Arts

13 article(s) found that match this category.

Cougar I
Fall 2014

A promising pairing of alumni and wine lands this October with Cougar I, a rich red blend.


Categories: Alumni, Culinary Arts
Tags: Wine, Alumni Association


A matter of taste
Summer 2014

The e-tongue can outdo the human organ as it quickly detects and characterizes flavors when it tastes food and wine. 


Categories: Food, Culinary Arts
Tags: Taste, Flavors


Greg Blanchard—On timing and taste
Summer 2013

WSU executive chef Greg Blanchard shares his knowledge and experience of cooking at the university for 25 years, as he approaches retirement this July.


Categories: WSU history, Food, Culinary Arts
Tags: WSU staff, Chef, Cooking, Dining halls


A Feast of Good Things
Spring 2012

How do we Washingtonians eat? The author travels from farm to table to explore and explain Washington cuisine.


Categories: Food, Agriculture, Culinary Arts
Tags: Cuisine, Northwest history, Restaurants, Farmers, Farmers markets


Kristine (McClary) Vannoy ’87—The facts of fudge
Summer 2011
“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 th...
Categories: Culinary Arts, Business, Alumni
Tags: Food, Fudge, Entrepreneurs


Joe Fugere ’84—Feeding his interests
Winter 2010
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-st...
Categories: Food, Culinary Arts, Alumni
Tags: Pizza, Restaurants


Whatever Happened to Home Economics?
Summer 2009
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 ...
Categories: WSU history, Culinary Arts
Tags: Extension, Home economics


What Robbie Cowgill eats
Spring 2007
Name: Robbie CowgillPosition: ForwardAge: 20Height: 6'10"Target weight: 210 poundsDaily calories required to maintain weight: 6,000-7,000 Typical day's dietBreakfast: Two or more biscuits with gravy, three scrambled eggs, three pieces of b...
Categories: Athletics, Culinary Arts
Tags: Nutrition, Diet, Basketball


Cooking is its own reward
Spring 2006
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 an...
Categories: Alumni, Culinary Arts, Food
Tags: Careers, Food


Not Your Normal Truffle
Winter 2005
Head Cowgirl Marilyn Lysohir followed her muse West in search of Art and Chocolate.
Categories: Culinary Arts, Food
Tags: Chocolate


Savor the Flavor
Summer 2005
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 be...
Categories: Culinary Arts
Tags: Cooking


How Cougar Gold Made the World a Better Place
Winter 2004
Washington may not yet have reached cheese heaven. But we're now well past the purgatory of cheese sameness. And we have the WSU Creamery, and Cougar Gold as a delicious standard, to thank for much of this progress.
Categories: Culinary Arts, Food
Tags: Ferdinand's, Cheese, WSU Creamery


Tasting Washington
Fall 2003
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 winerie...
Categories: Culinary Arts, Food
Tags: Wine, Food