My favorite recipes

Kathy and Ward Pierce have owned the Rialto Tavern in St. John for 17 years, but she’s been working there for just this past year. After a career as produce manager for many years at Safeway in Pullman, Kathy happily gave up two hours of commuting each day in order to work with her husband.

Ward managed the tavern and worked entrepreneur’s hours until about five years ago when a stroke sidelined him. Recovered now, but with impaired mobility, Ward ran the tavern with quite a bit of help, and now he and Kathy manage the Rialto together. He comes in daily to help manage the Rialto, greets the public and enjoys the daily hubbub.

Kathy’s day usually starts at 8 or 8:30 a.m. when she sets up the kitchen and preps for the day. She cooks lunch, which includes a variety of sandwiches with a special daily. Often it is a hamburger, a Hawaiian burger or a bacon cheeseburger. In cooler weather there is a daily soup special, often beef vegetable, chicken noodle or split pea with ham. She calls it old home cooking, and the customers seem to like it.

Some days, Kathy leaves the Rialto at 3 p.m. with the Rialto in the capable hands of their part-timers. On Fridays and Saturdays Kathy stays and prepares a dinner special. Recently it was steak, mashed potatoes and gravy, a vegetable and garlic toast. They usually have a busy tavern on Friday nights.

Working in her hometown is a pleasure for Kathy. As a produce manager, she had two shoulder surgeries in recent years due to all of the lifting of heavy boxes. Both times she returned to work in six weeks. She noted that the St. John community is so supportive of people and businesses, which makes their lives enjoyable.

Kathy grew up in Colfax and Pullman, graduating from Pullman High School. Two years at Washington State University have made her a good Cougar fan. Ward went to Whitworth College in Spokane after a run of basketball playing, including state championships, at St. John High School.

Ward and Kathy have four kids, two adult children each, and a total of eight grandchildren. Four of the grandchildren live in St. John, one in Coeur d’Alene and three in Spokane.

After making tavern lunches for many at the Rialto, Kathy usually prepares a salad and grilled meat at home for the family dinner.

Challenges of running the Rialto seem insignificant to Kathy because she enjoys it so much. She and Ward love being in business for themselves and living the small town life in such a supportive community. Running their business requires keeping up with licensing requirements, payroll and taxes, and they rely on good accounting support to keep everything sorted out.

For fun, Ward and Kathy have long enjoyed golfing. She golfs with a ladies league, and Ward, although he can no longer play, loves driving the cart for her or for his sons when they play.

With grandchildren nearby ranging from three to almost thirteen years old, they are beginning to follow their sports and activities, which include basketball and swimming. Ward continues to be an enthusiastic St. John-Endicott basketball supporter. Kathy also enjoys growing flowers in her garden. And she has more time for all of this since she is now working in their hometown.

Recipes:

Taco Salad

Ingredients to use in quantities you choose:

Seasoned meat—ground beef, chicken, shredded beef

grated cheese

avocado

black olives

tomatoes

sour cream

salsa

Romaine

Prepare seasoned meat. Prepare other ingredients. Tear Romaine and toss with avocado, tomatoes, black olives, and cheese. Top with meat. Each person adds sour cream and salsa as they wish.

Chicken Oriental Salad

Romaine

grilled chicken

Mandarin oranges

pineapple chunks

sliced almonds

honey mustard dressing

Season and grill chicken; let cool and cut into bite-sized chunks. Toss together with other ingredients.

Produce tips from Kathy—

Deeper green lettuces are tastier and more nutritious. Try Romaine, spring greens, butterhead lettuce, and spinach.

Fresh is always best.

Walla Walla sweets are always popular because they are mild and tasty.

For grapefruit, Texas grapefruit are the best.

Washington soft fruit—apricots, peaches, nectarines, cherries—are best and are just starting to appear in the markets.

Honeycrisp apples are a favorite for eating fresh. If you haven’t tried them, do so this fall.

For crisp Romaine that stays fresh longer, cut off the end, wash in cold water, spin or wrap in paper towels, and put in a plastic bag to crisp.

Mushrooms store well in a brown paper bag. They get slimy if you store them in plastic.

Ripen fruit in a brown paper bag with a banana, and tomatoes ripen faster in a brown paper bag.

Don’t store bananas in plastic bags. Buy them green and eat them at the stage you like them best.