WALLA WALLA, Wash. –
The Marcus Whitman Hotel has been a staple in the Walla Walla Community since it was built in 1928. The Marcus Whitman serves the community with an on-site tasting rooms to highlight local vintners in our region and the Marc Restaurant serves farm-to-table food that grow specifically here in eastern Washington.
After closing for nearly 5 months ago due to a gas leak, The Marcus Whitman Hotel General Manager, Ted Hawksford, says they took the time to fully renovate the hotel restaurant and lounges.
Executive Chef of The Marcus Whitman Hotel, Chris Capps, tells NonStop Local that he is excited to share these homegrown ingredients with the community.
In this months episode of Cooking with Cristian, Chef Chris Capps demonstrates how to make The Marcus Whitman Hotel’s signature buttermilk cured half-chicken dish.
Ingredients:
– 1 cup of buttermilk powder
– 1 cup of salt
– 3/4 cup of sugar
– 1 whole chicken/chicken cuts
Instructions:
1. Mix dry brine ingredients together and coat the chicken
2. Let it sit with the brine in the fridge for 12 hours
3. Rinse, dry and put it back in the fridge for another 12 hours
4. Cook at 375 degrees for 20 minutes or until internal temperature reaches 165 degrees.
5. Once out of the over, dress with lemon and fresh cracked pepper
6. Make sides of your choice and enjoy
The Marcus Whitman Hotel is located at 6 W Rose St, Walla Walla, WA 99362. The Marc restaurant is open daily from 4 p-m to 9 p-m.
