The Times - Serving Waitsburg, Dayton and the Touchet Valley

I mentioned in last week's column, that after returning from my East Coast trip, I would let you know how the people of the East Coast are thinking about food and wine today: ORGANICALLY! Yes, even in the underbelly of wicked old Manhattan, roots tangled in every conceivable nationality, you'll see all natural, whole foods and regional seasonal everything.

While recording a food and wine segment for CBS radio, a few of us took a break and ran across the street to grab a little bite from a "closet" cafeacute;. What is a closet cafeacute;? It's what I call the little walk-up cafeacute;s in Manhattan, where you can find the most delicious foods, boxed according to your order, including exotic beers and wines from upper New York state and from around the world.

In this particular cafeacute;'s refrigerator, I could see a chilled bottle of Walla Walla's L'Ecole 41 Chenin Blanc. Although I was in New York to explore and discover the wines and foods of the state, I bought the bottle to share in the park under a huge tree. Who knew a Washington wine in Manhattan would taste so good in a Dixie cup!

That evening, I dined with a friend who once cooked with me in Santa Cruz. She now owns a wholesale food company in New York City. When the sommelier came to our table and asked if he might pick a wine for the evening, he came back with a '06 L'Ecole 41 Perigee. Surprise, surprise, it was a Walla Walla kind of day in old New York! The Perigee wine is a complex red blend: 56 % cab, 34% merlot 10% cab franc. Rich in ruby tannins, bouquet of violet and black berry liqueur with superb depth and a fascinating ribbon of chicory right at the end. A great pairing with beef, pork and beets - yes, beets!

Because no matter where you go in the world of wine you'll find L'Ecole wines front and forward and because of that little ribbon of chicory right at the end of this tasting, L'Ecole winemaker Marty Clubb earns 98 points from Wine and Country Living for your beautiful '06 Perigee. Congratulations Marty and all the staff at L'Ecole No 41.

Until next week, "Eat Art, Drink Imagination!"

Cold Beets Drizzled in Truffle Vinaigrette (Serves 2)

1-teaspoon shallots minced

1-tablespoon champagne vinegar

2 frac12;-tablespoons grape seed oil

frac12;-tablespoon white truffle oil

1/6-teaspoon coarse salt and cracked pepper

In a bowl whisk all until emulsified. Drizzle over a pile of steamed, peeled and cored organic fresh chilled beets.

Hear Judith's seasonal food and wine web cast and photos @www.chefjudithhenderson.com