April 1, 2009 in Food

Fresh Sheet: A double shot for Dry Fly

By The Spokesman-Review
 

Eastern Washington’s small distillery has big news: Its vodka is among the best in the world.

Dry Fly Distilling won “best vodka” and “double gold medal” awards for its Washington State Wheat Vodka at the recent 2009 San Francisco World Spirit Competition. The competition is among the premier contests for spirit makers. It was founded in 2000 and is the first comprehensive, international spirits judging held in the United States.

“These are very high awards for a small distillery such as ours,” owner Don Poffenroth wrote in an e-mail announcing the award.

Dry Fly, the first grain distillery in Washington since Prohibition, is owned by Poffenroth and business partner Kent Fleischmann. They opened the craft distillery in 2007 and make vodka, gin and whiskey. Owners pride themselves on sourcing the grain and botanicals for their spirits within 20 miles of the distillery. Dry Fly produces about 3,500 cases each year.

Dry Fly is sold in many states across the country and recently expanded its reach to western Canada. To find someplace that serves or sells the spirits, go to dryflydistilling.com for a clickable map.

Dry Fly Washington State Wheat Vodka sells for about $30 per bottle. The distillery is at 1003 E. Trent Ave., next to Northern Lights Brewery. For more information, look online or call (509) 489-2112.

Quillisascut Farm School offers summer workshops

If following food from farm to fork is a passion, the Quillisascut Farm School of the Domestic Arts is offering immersion classes this summer to consider. Farmers Lora Lea and Rick Misterly hope by sharing their farm they’ll help to change the way people cook and eat, preserving small farms, food culture and heritage foods.

The workshops range in price from $395 to $695, and include food, bunk-house style lodging with shared bathrooms and class materials. Transportation to the farm near Rice, Wash., is not included.

May 20-24: Introduction to Small Acreage Sustainable Farming.

May 28-June 1: Hearth Breads, Whole Grains and Wood-fired Ovens Cookery

June 26-30: Food Choices that Make a Difference, Casting a Lighter Food-print

July 16-19: Parent and Child

July 23-26: Sense of Place, Food Lover’s Retreat

Aug. 6-12: Slow Food Youth – for young adults 18-29 years old.

Aug. 15-19: School Gardens

The farm also offers professional development workshops for food service workers in July, August and September. Complete descriptions of the classes and applications are online at www.quillisascut.com or contact the Misterlys at (509) 738-2011.


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