Wine Country Beef
Lynne Chamberlain runs Spofford Farms, a 500 acre family farm near Walla Walla, Washington, overseeing a herd of 10 Angus cattle.  What she lacks in numbers she makes up for in innovative practices.  Though her cattle graze on top-quality Walla Walla Valley pasture-land, Chamberlain beefs up the feed, so to speak, with cabernet sauvignon and merlot grape skins discarded from nearby wineries.  The combination makes for a more natural and flavorful diet-and a more flavorful cut of beef.  Chef Mike Davis, Owner of Walla Walla's 26Brix- the only restaurant serving the unique meat-bought the first two head of cattle.  "No question, the cows are more contented, less stressed and it translates to better flavors,” he says.  Located in the heart of Washington wine country in downtown Walla Walla, in the historic Dacres building, the restaurant features a chef salad with steak, baby frisee, and tomatoes for $12 and the popular Cow-bernet Burger with Paint Reyes bleu cheese for $12.  More about Cabernet Cow...

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