Perry and Penny grew up together near Prosser, Washington in the 1970s, and were close friends throughout elementary school. More than 20 years later, the two rekindled their friendship but it wasn't all smooth sailing from the start. That year, Penny started making fortified blackberry wine, which Perry described as, "indescribably undrinkable." More than a little annoyed by this harsh judgment, Penny challenged Perry to do better. The result of this winemaking challenge was four cases of merlot that won a second-place ribbon among the amateur entrants at the Puyallup Fair. Stina's Cellars grew from this initial success, and over time production grew and grew, until finally the team was able to move into a small facility and officially open the winery for business in 2006.
At the winery, Perry and Penny?joined by helpful family and friends?make small batches of wine using grapes grown throughout eastern and western Washington. The type of wines they make changes frequently, but past bottles have included a dark and fruity syrah balanced by its bold tannic structure as well as an amber-hued roussane with hints of poached peaches and a pronounced nuttiness reminiscent of sherry. These wines appear on store shelves and restaurant menus throughout the region, but can also be sampled inside Stina's Cellars tasting room. Visitors are encouraged to stop in, try some samples, and attempt to guess which wine bottle contains a wish-granting genie.
A Place For Yarn Solace Yorkshire Yarns is designed with the busy woman in mind. We're a place where you can go to be with friends for a peaceful afternoon of knitting or crochet. Or if you want a little uplifting, Yorkshire Yarns is definitely the place to be. Come in any time and just chill.
New York cheesecake. German chocolate cake. White chocolate mousse. Typically, these desserts would be held liable for sabotaging someone's diet. But at LIMEberry, they're a sweet addition to a healthy diet. That's because they're frozen yogurt flavors that are chock full of live, active cultures, protein, calcium, and vitamin B12. Each day, 8 to 15 flavors are on tap, ready for customers to pour their choice of fro-yo into cups before dousing them in toppings such as granola, blueberries, gummy bears, and chocolate chips. Customers can get even healthier by savoring low-carb options, dairy-free sorbet, or the calorie-free pictures displayed on the dispensers.
The menu at Foley's on the Green take some inspiration from the eatery's setting on the grounds of scenic Meadow Park Golf Course. The Water Hazard Melt binds fresh tuna salad between two slices of sourdough bread, and the Albatross evokes to majesty of a double-eagle with a towering stack of turkey, ham, bacon, and two types of cheese. Diners can snack on the signature half-pound Foley burger, or craft their own meaty creation with such toppings as avocado, bleu cheese, and saut?ed onions. Egg-lovers can also swing in for breakfast before 11 a.m. to sample the kitchen's strawberry-topped Belgian waffles, and stuffed hash browns concealing veggies and breakfast meats instead of missing portions of a treasure map.
At DeLisio Coffee Co., a cup of coffee is far more than an easy caffeine fix. The company begins their commitment to quality at the source, only buying beans from sustainable farms, at prices that exceed fair-trade standards. To enhance this already tasty coffee, they train baristas to a high standard, ensuring they can make pretty much any coffee drink imaginable in more than 70 available flavors.