With Thanksgiving just around the corner, Palouse Heritage partnered with Ethos Stone Mill and Barnard Griffin Winery for a festive evening of dining and fellowship to a capacity crowd this past week at the Richland winery. Moderated by our Ethos friends Angela and Hana, entries included flavorful pasta, stew, and other dishes made with our Purple Egyptian barley and Sonoran Gold wheat. Winery hosts Bob Griffin and Deborah Barnard added to the affair with fascinating commentary on Barnard Griffin Riesling, Merlot, port-style “Rapport,” and other wines from Red Mountain and other area vineyards that were deliciously paired with the servings.
Head Ethos baker Hana and founder Angela led guests on a culinary presentation on a variety of grains with participants tasting a colorful array crackers, breads, and other foods. (Angela is seen in the picture standing next to Seattle artist Jim Gerlitz’s Palouse Colony Farm harvest painting.) Using a “flavor wheel” more commonly associated with fine wines and coffees, guests completed a sensory chart that drew attention to each variety’s unique flavor profile. Sonoran drew praise for being the most “buttery” while Purple Egyptian registered indications of “nutty” and “chocolaty”!
Again this year Ethos Bakery & Stone Mill is offering an array of artisan breads and special baked foods for Thanksgiving for pickup up at the Keene Road location. Order early in person, online, or call (509) 942-8417.
Among our favorites are the homestyle brioche and baguette, crouton stuffing with sage and sausage, rustic Yukon Gold mashed potatoes, and seasonal cranberry sage & pumpkin seed sourdough bread. The pies—made with Palouse Heritage Sonoran Gold flour—are out of this world and include roasted pecan with a hint of bourbon, classic double-crusted apple with Granny Smith and Pink Lady, and of course spiced Winter Luxury pumpkin pie.
Our thanks to Angela, Hana, and the entire Ethos Bakery family and Barnard Griffin Winery.