February is for Foodies #F4F2016 is a celebration of Walla Walla and all things food! Featuring cooking demonstrations, local prix-fixe menus, brewery-themed dinners, chocolate and wine pairings, special lodging discounts, and much, much more.
Let me preface this post by saying “I LOVE Walla Walla.” Every time we visit, I tell Rick that I want to move there someday.
Walla Walla is a small town, with a population of about 30,000, but it’s got a HUGE wine presence. With over 125 wineries and tasting rooms in the valley, with thousands of wines scoring 90+, that is what initially brought me to the area. But, after our last few trips, I began to discover the amazing food scene in the area as well. Last June, we attended Feast in the Fields, an event hosted at A’Maurice and Walla Walla Vintners and catered by Olive. We’ve also had some amazing meals at The Marc, T. Maccarone’s, Bacon and Eggs, Saffron, and Brasserie Four.
Now in its fourth year, February is for Foodies is a celebration of Walla Walla and all things food. Featuring cooking demonstrations led by the region’s finest chefs, dining options with prix-fixe menus at some of Walla Walla’s most highly acclaimed restaurants, brewery-themed dinners, chocolate and wine pairings, special lodging discounts, and lots more.
I’d heard great things about Andrae’s Kitchen, a local wine country food cart serving up gourmet Mexican food, but we’d not yet had an opportunity to visit. So, when I saw on the agenda that Andrae would be giving one of the cooking demonstrations, my mind was made up. I couldn’t wait to get an insider’s perspective on how to cook up some truly authentic Mexican food.
Chef Andrae Bopp is a French Culinary Institute graduate, but he’s bringing us food fresh off his own personal foodie trip to Mexico. Just check out his Instagram. Not only will it make you hungry, it will want you to book the next flight to Mexico City.
We started off with a Deconstructed Green Salsa Salad: Grilled green onions, roasted garlic, tomatillos, serrano, cilantro, lime. “I want more!”
Salmon al Pastor: King salmon, pickled pineapple, cinnamon, black peppercorn, arbol chile. “The fish is amazing with a bit of heat!”
Cemitas: Avocado, fried chicken, Oaxaca cheese, house-smoked ham, cilantro, chipotle, pickled veggies. “Easily the best sandwich I have ever eaten.”
Takeaway tip from Chef Andrae: He never uses olive oil. It overpowers the food. Try canola oil instead.
⬆️ ⬆️ ⬆️ “I Love Tacos Sooooo Much” – Basically the best t-shirt ever ⬆️ ⬆️ ⬆️
Pairing: We were poured wines from local vineyard Va Piano. I’m a huge fan of their Sauvignon Blanc. Also served was their Syrah and OX Red Blend.
Be sure to visit February is for Foodies online for more information on the yummy events happening all month long!