Clore Center partners with wine country caterer Ethos

By on September 3, 2016
Ethos Group chef Janna Noble describes the ingredients of small plates she's prepared for a tasting group at the Walter Clore Wine and Culinary Center in Prosser.

Ethos Group chef Janna Noble describes the ingredients of small plates she’s prepared for a tasting group at the Walter Clore Wine and Culinary Center in Prosser. (Photo by William Pollard, Jr./Courtesy of the Clore Center)

PROSSER, Wash. – The Walter Clore Wine and Culinary Center, a showpiece for the Washington wine industry, has taken another step in its mission by adding cuisine from Ethos Bakery and Trattoria to its tasting room each day.

Portland native Angela Kora and co-owner Scot Newell continue to shape the Ethos Group, which they launched in 2011 as Ethos Bakery in Richland. They support Columbia Valley farmers, and their résumé of work with wineries and vineyards includes Barnard Griffin, Fidelitas, Upchurch Vineyard and French Creek Vineyard.

“We have so much fun sharing fabulous Washington wines with our visitors every day, we are excited to be able to offer them beautiful food from Ethos to complement the wines,” Abbey Cameron, executive director of the Clore Center, stated in a news release. “We hope our guests will stay and enjoy the space and let us help them pair wine with the thoughtful menu that Ethos has created.”

The Clore Center tasting room is open 11 a.m. to 5 p.m. daily and offers a rotating selection of wines from across the state. Ethos cuisine is available each day until 4 p.m.

Columbia Basin products alongside Washington wine

Ethos Group chef Janna Noble prepares a variety of menu items available daily at the Walter Clore Wine and Culinary Center in Prosser.

Ethos Group chef Janna Noble prepares a variety of menu items available daily at the Walter Clore Wine and Culinary Center in Prosser. (Photo by William Pollard, Jr./Courtesy of the Clore Center)

Ethos chef Janna Noble takes the lead in the Clore Center’s commercial kitchen, where she spotlights produce from Hayshaker Farms in Walla Walla, fruit from Fresh Picks and Two Sisters Honey in Kennewick, herbs and grains from Lovejoy Farms in Eltopia and Pure Eire Dairy in Othello.

Each day, Noble’s menu includes a savory and sweet snack plate, formaggi, antipasti and seasonal flatbread. Offerings expand to panini, salads and pasta on Thursday, Friday and Saturday.

“We’re thrilled with the opportunity to partner with Walter Clore Wine & Culinary Center, as it not only allows us to extend our presence to the Prosser and Yakima areas and share our craft with this community, but also opens up many new and exciting prospects to meet new wineries, gain more knowledge of Washington wine, and further hone our wine and food pairing skills,” Kora said.

“Our partnerships with Red Mountain wineries have been essential to our ability to expand our brand and gain recognition as a premier food establishment in the Eastern Washington region,” she added. “We’re so grateful to all of the wineries we have worked with for their support and championing our vision, and look forward to the similarly mutual benefits of this collaboration with the Walter Clore Center.”

The agreement also allows Ethos to join the list of catering options for private events and meetings at the Clore Center.

Ethos combines operations near Wine Science Center

Janna Noble, chef for Ethos Group in Richland, Wash., heads up daily menu for the Walter Clore Wine and Culinary Center in Prosser.

Janna Noble, chef for Ethos Group in Richland, Wash., heads up the daily menu for the Walter Clore Wine and Culinary Center in Prosser. (Photo by William Pollard, Jr./Courtesy of the Clore Center)

Kora earned a degree in mechanical engineering and competed as a varsity swimmer at the University of Arkansas before landing a job in Richland as a research scientist at the Pacific Northwest National Laboratory. She became involved in the region’s Slow Food movement and later opened the bakery and wood-fired pizza operation in Richland’s Horn Rapids Business District near the Hanford Site.

Her bread, pastry and espresso are on display at Ethos Trattoria, which is less than a mile west of the Ste. Michelle Wine Estates Wine Science Center at Washington State University’s campus near the Columbia River.

Last week, Ethos announced on its Facebook page that it will be moving its Horn Rapids bakery operation to the trattoria and closing the restaurant on Saturdays and Sunday. It will change its hours to 7 a.m.-6 p.m. Monday through Thursday and be open 7 a.m. to 9 p.m. Fridays.

Two days earlier, Ethos announced the shuttering of Finnegan Frost, the Richland frozen yogurt business Kora and Newell purchased in 2014.

“These changes are being made to allow us to focus on catering and to better fit the flow of traffic in our North Richland location,” Ethos stated.

Save

Save

About Eric Degerman

Eric Degerman is the president and CEO of Great Northwest Wine. He is a journalist with more than 30 years of daily newspaper experience and has been writing about wine since 1998. He co-founded Wine Press Northwest with Andy Perdue and served as its managing editor for 15 years. He is a frequent wine judge along the West Coast and contributor to Pacific Northwest Golfer magazine, the region's longest-running golf publication.

Leave a Reply

Your email address will not be published. Required fields are marked *

Anti-spam measure * Time limit is exhausted. Please reload CAPTCHA.