The Walter Clore Wine and Culinary Center’s 22-acre site stretches along the Yakima River in Prosser, Washington. Plans for the site include a 15,000-square-foot building, parking, outdoor picnic and event area, and a vineyard. Picture a building where hundreds of visitors flock every day, sampling regional foods, tasting local wines, attending seminars and classes. Picture such a center humming along on a self-sustaining budget. Now picture another, deep in the throes of bankruptcy, its doors locked and staff ­positions terminated. Both of those scenarios loom large in the minds of the directors of the proposed Walter Clore Wine and Culinary […]