Reflections: November 2013 by Bellevue Club

BELLEVUE CLUB

YOUR COMMUNITY MAGAZINE

NOVEMBER 2013

TONY

BACON is armed with stylish socks and a mission to cover the city

THE MODERNIST FOOD MOVEMENT How science and food meet to create the perfect dinner

OF THE TOWN

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november 2013

INSIDE

22 TASTE OF THE TOWN

Take a bite out of the city and savor its cultural influences.

16 18 20 36 38 40

26 SOCK IT TO THE CITY

Taking pride to pay it forward, member Tony Bacon is armed with st ylish socks and a mission to cover the city.

30 THE MODERNIST MOVEMENT

In cooking, being modern is all about putting in the effort and, maybe, geeking out a little, too.

NURSING YOUR BEER Bellevue Brewing Company’s John Robertson breaks down the beer basics, most notably the growler.

BECOME A TOP CHEF (AT LEAST IN YOUR OWN KITCHEN) Grab your apron and head to these local cooking classes to start mastering your own culinary skills.

SPLENDOR WITHOUT THE LABOR Come to the Club for Thanksgiving and leave everything up to us as we prepare a tasty dinner for your family.

FOOD TRUCKS: THE NEW MEALS ON WHEELS Gourmet, fresh eats don’t require a storefront; mobile dining has driven to the Eastside and is parking near you.

FRESH AND FRUITY Nuture your inner Johnny Appleseed by growing your own gosh darn produce.

HOLIDAY GIFT GUIDE Browse the best gift ideas Bellevue has to offer, and find the perfect presents for your loved ones.

Departments 06 Up-front 08 Calendar 10 Of Note

4 | november 2013 reflections

12 Click 48 F-Stop 14 Employee Q&A 54 Classifieds 40 Body | Mind 58 Editor’s Picks

IMPERIALE COLLECTION

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november 2013

UP-FRONT

take the time...

FOR YOU I

t’s been a big year for me. I welcomed my first baby into the world on New Year’s Day, and I got married to the love of my life. As all parents know, having your first child—and fulfilling all the glorious duties that come along with daycare appointments, doctors’ visits and diaper duties—is a juggling act. On top of everything else, I also found myself managing all of our wedding plans and accompanying festivities. With an agenda like that, getting motivated and staying focused on a healthy and active lifestyle could have been pretty tough. Luckily, being active has been second nature to me. I started dancing when I was three years old and continued dancing for 16 years. I also competed in figure/fitness competitions for two years while I was in college. Once I found out that I was pregnant, sustaining my fitness and my health became even more important. As I did before my pregnancy, I pushed myself to take Barre classes four to five days a week. Pregnancy often leaves women feeling less energetic, but I found that regular exercising helped me feel more refreshed and energized throughout the day. Plus, it helped me sleep through the night with ease. I also added a new regimen of receiving monthly prenatal massages with our wonderful massage therapists at The Spa. Studies indicate that massage therapy performed during pregnancy can reduce anxiety, decrease symptoms of depression, relieve muscle aches and joint pains and improve labor outcomes and newborn health. All of this was true for me. All in all, giving my body that healthy and healing stimulation of staying active and treating it well helped me easily transition into my pregnancy and allowed me to quickly bounce back after my daughter was born. As I mentioned earlier, in addition to having a new baby, I recently got married! With that being said, I wanted to make sure that I looked and felt my best for the big day. I started incorporating The Spa’s Organic Blueberry Slimming Body Wrap into my routine about a month before the wedding, and the services definitely helped me shed those last few pounds of baby weight. The amazing life changes that I experienced this year helped me fully understand why it’s so important to make time for yourself and practice self-care. Incorporating monthly massage into my active lifestyle has allowed me to keep up with my little one, pain free. Besides, treating yourself well (and getting spoiled every once in a while) is part of a balanced lifestyle. I hope you’ll remember that as we go into the hectic holiday season.

KATIE WALLIS, Spa and Athletic Services Director 6 | november 2013 reflections

MANAGEMENT STAFF President S. W. Thurston Member Liaison Beth Curtis Executive Chef Paul Marks Catering Director Jill Parravano Hotel Sales Director Jerry Stotler Athletic Director Sally Reed Aquatics Director Melissa Stepp Fitness Director Sue Matyas Recreation Director Katie Barth Tennis Director Brian Nash Athletic Services & Spa Director Katie Greenwood Financial Manager Jeff Ohlstrom Operations Controller Gina Abadia Communications Director Chelsea Nelson Membership Director Kaarin Keil

CONTACT bellevue club

425.455.1616 | www.bellevueclub.com athletic services

425.688.3177 hotel bellevue

425.454.4424 | www.thehotelbellevue.com

HOURS OF OPERATION hotel bellevue

Club Concierge Desk 24 hours a day, 7 days a week athletic facility

5 a.m. to 10:30 p.m.* Monday-Friday 6 a.m. to 10:30 p.m.* Saturday 6 a.m. to 8:30 p.m. Sunday *Subject to change, depending on scheduled events. The pool closes at 10 p.m. Monday-Saturday.

REFLECTIONS MAGAZINE VOLUME 3 0 ISSUE 5 www.BCreflections.com publisher

Chelsea Nelson | 425.688.3161 editor

Allyson Marrs | 425.688.3162 contributing editor

Lauren Hunsberger art director

Bonnie Tankovich | 425.688.3194 advertising

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To receive a Rate Card & Media Kit, please call 425.455.9881 or visit www.bcreflections.com/display. classified advertising

425.688.3162 BELLEVUE CLUB REFLECTIONS (ISSN 1096-8105) is published monthly by the Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004. Copyright 2013 by Bellevue Club. All rights reserved. Reproduction in whole or in part without express written permission is prohibited. Publication number 715390. Periodicals postage paid @ Bellevue, WA, and additional offices. Editorial, Advertising and Circulation Office: P.O. Box 90020, Bellevue, WA 98009 (mailing address); 11200 S.E. 6th, Bellevue, WA 98004 (street address); telephone 425.455.1616. Produced by Vernon Publications, LLC, 12437 N.E. 173rd Place, Second Floor, Woodinville, WA 98072. POSTMASTER send address changes to BELLEVUE CLUB REFLECTIONS, 11200 S.E. Sixth St., Bellevue, WA 98004.

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CALENDAR

bellevue club

FEATURED EVENT

NOVEMBER 2013 SUN

MON

TUES

WED

THU

FRI

SAT

MUSTACHE DACHE

November 16, Magnuson Park Embrace your inner Mario or Luigi and participate in this race that supports Movember, the global men’s health charity combating prostate and testicular cancer. ➸ mustachedache.com

SPECIAL EVENTS SUNDAYS

MONDAYS

TUESDAYS

WEDNESDAYS

THURSDAYS

FRIDAYS

SATURDAYS

01 Birthday Month in Polaris Begins Family Gym Night

Foam Roller Strength Workshop

Waltz Dance Workshop

Class: The Great Wake-Up Call

Family Float-In Movie Night

Holiday Bazaar

Nutrition and Cancer Lecture

All-Sports Camp

Photography Class: Family Photos and Photo Gifts

Kids Night Out: Sock Hop Comedy Night

MAXIMIZE YOUR BOOTY BARRE WORKSHOP Sunday, November 17, 3:30-5 p.m., $35, BC

Family Gym Night

Trivia Night in Cosmos

Thanksgiving Special GPX schedule

Day After Thanksgiving Drill

Holiday Hours

WEEKLY EVENTS SUN

MON

TUES

WED

THU

FRI

SAT

Water Runner

Ladies’ Tennis Night

Half-Price Wine Night in Polaris

Men’s Tennis Night

Zumba

Mixed Doubles Night

Inflatable Obstacle Course

For more information about programs listed on the calendar, please visit members.bellevueclub.com.

RECREATION FITNESS 8 | november 2013 reflections

AQUATICS TENNIS

MEMBER EVENTS FOOD & BEVERAGE

photo courtesy of mustache dache

One of A Kind. Just Like You.

At 10133 Main Street in Bellevue 425-777-4451

OF NOTE

bellevue club

On the Silver Screen written

CONTRIBUTORS

k ath er in e ch loé ca hoon

MICHAEL M AT T I

hen I ran into Denise Yavuz at a Bellevue Club Zumba class, it’d been eight years since I had last seen her—since we trained together at Pacific Northwest Ballet School. She had recently returned from a study abroad program in Turkey, where she was on an acclaimed ballroom dance team, and I had just come home from a publicity tour for my debut book. I had made some video skits as book trailers, and when a reporter wrote that I once danced, readers asked me to add a music video to the collection. Denise offered to help. The two of us went to work practicing in the BC aerobics studio. When classes were in session, we danced anywhere we could—a racquetball court, the yoga room and even behind some stairs. It wasn’t unusual for a spontaneous audience to form. Club instructor and dance aficionado Lynelle Vandenbos coached us, and the project became a BC affair. After I finalized the storyboard and choreography, “But I Do,” the little video I once envisioned, had turned into an ambitious endeavor with six locations, including a private jet, a ballroom with crystal chandeliers and a grand piano meant for dancing. But we didn’t have funding or staff, so Denise and I spread the word, and 92 volunteers stepped in to help. Dancers, actors and extras all came forward. Venue owners agreed to let us use their facilities free of charge. One explained, “I’m investing in the future of Northwest creators.” We were thankful to have so much support. Once filming wrapped, I edited the footage and posted the video on my author website. We all agreed that whether it got only two views or, if lightning struck, two million, it wouldn’t matter. What meant the most to us was how much fun we had making it. We never expected what happened next. “But I Do” won the Royal Reel Award for film excellence at the Canada International Film Festival, was honored at the Los Angeles Movie Awards, and was featured opening weekend at the Toronto Film Festival. I was able to squeeze in a trip to Toronto for our screening. When I stopped by the theater before the festival began, the manager was putting up a 27-by-40inch poster of our short film, in a lighted glass case at the entrance. That was the beginning of an incredible experience. I attended world premieres and saw stars arriving in stretch limos. I made friends with other filmmakers, fell in love with the city and watched our music video debut on the big screen. It’s amazing that a project beginning with two friends reuniting at the Club turned into an event at a prestigious international film showcase over 3,500 miles away. ➸ If you would like to see “But I Do,” as well as a short video covering my Toronto festival experience, visit KatherineChloeCahoon.com.

10 | november 2013 reflections

Michael Matti is a Seattle-based photographer who shoots everything from architecture to weddings. SEE MICHAEL’S WORK IN “SOCK IT TO THE CITY” [PAGE 26].

K AT I E VINCENT

Katie Vincent is a Seat tle-based freelance writer specializing in outdoor living, wellness, travel and sustainable gardening. READ KATIE’S WORK IN “FRESH AND FRUITY” [PAGE 38].

DA N I E L L E ZORN

Danielle is a very curious Seattlebased freelance writer who loves that learning about anything and everything is part of her job description. READ DANIELLE’S WORK IN “THE MODERNIST MOVEMENT” [PAGE 30].

E M MA WI LSON

An Atlanta native, Emma Wilson fell in love with the Pacific Northwest as a s t u d e nt a t t h e Universit y of Puget Sound. S E E E M M A’ S W O R K I N “ T H E N E W MEALS ON WHEELS” [PAGE 36].

CLICK november 2013 Only online can you find exclusive content and photos from events around the Club. We’re here, 24-7.

BLOGSPOT S E E W H AT ’ S H A PPE N I N G “TH IS WEEK” Stay up to date on the latest news, classes and happenings with the “This Week at the Club” page at bellevueclub.com/thisweek. The link will provide information about special events, current specials, promotions and sales around the club, upcoming events, construction updates, parking alerts, membership information and more.

W E ’ L L C O M E T O YOU Sign up for email alerts to receive information about programming and special offers. Visit members.bellevueclub.com and click on “Subscribe” under the “Email Alerts” heading. From this screen you can sign up to receive specific email alerts about various departments at the Club. If you have questions about email alerts, contact the web coordinator at 688-3293 or email webcoordinator@bellevueclub.com.

To see these and other stories, visit bellevueclub.com/blog.

CAPTURE IT

N E W YO U T H L I B R A RY Located right across from the Game Room, the new Youth Library is a place to do school work, have a quiet conversation, read a book or simply sit and relax. Check out this new space today, and let us know what you think. We hope you love it! BC M EM BERS CLI M B TO FIGHT B R E A ST C A N C E R Every year, outdoor enthusiasts join together to ascend some of the world’s most breathtaking mountains in honor or memory of loved ones who have battled breast cancer. Read about Bellevue Club members who climbed Mt. Olympus this summer to support this cause and find a cure.

TOP

tweets

@_juliaburns: Getting all the way to the Bellevue Club, then realizing I have no gas to get home lol #whoops #stranded @marisastoneo: It was so good, could not wait to eat it. Keep up the good ‘Vegan’ work! I will be back at least once a month. @SwimSpray: @BellevueClub members Andrew Chadeayne & Tara Martin had great

swims at the @NationsTri thanks to working with Karen’s @MastersSwimming team

12 | november 2013 reflections

LET’S BE

friends!

FIND US ON FACEBOOK.

COMMUNITY november 2013 EMPLOYEE SPOTLIGHT

Heather Wysong ➼ POSITION: Cocktail Server. ➼ WORKED AT THE BC: Four years. ➼ BEST MEMORY MADE AT THE CLUB: After orientation, I was so turned around that I got lost for 15 minutes on my first day before someone showed me where the bar was. ➼ FAVORITE PART ABOUT MY JOB: Learning about different wines, cocktails and food. ➼ FAVORITE HOBBIES: Shooting at the range, taking my dog to the mountains and playing sports with my kids. ➼ THREE WORDS TO DESCRIBE ME: Witty, hardworking and fun.

➼ SIBLINGS: Two older brothers. ➼ FAVORITE FOOD: Seafood risotto. ➼ FAVORITE MOVIE: I try to find anything that will scare me. ➼ I WOULD NEVER: run with the bulls. ➼ I JUST CAN’T LIVE WITHOUT: My kids. ➼ AN ITEM ON MY BUCKET LIST: Visit Australia. ➼ FAVORITE PLACE IN THE WORLD: Taking my kids to the park or pool.

Centerline Ski and Centerline Ski Academy A full service environment for perfecting your sport! • Equipment needs • Problems Solved • On hill coaching Centerline is the complete package to meet your skiing needs. Make an appointment for a personal consultation to choose equipment based on your skill level and desires. www.centerlineski.com 425.451.3869 *Consult our website for new store location.

Centerline Ski Academy provides a unique approach to service, expertise and instruction for those who want to experience and excel in the sport of skiing. We want to bring the same world class education and service that elite skiers receive in the quest for the elusive “perfection” to the skier/instructor-athlete who also wants to accomplish the same thing. Centerline Ski Academy strives to balance the links that provide successful accomplishment of this task: • Technique • Equipment • Fitness • Motivation challenging Skiing is a fun activity but it can be very ity. Our goal is when there are missing links in your abil s. to identify and eliminate the weak link

14 | november 2013 reflections

DESIGN / BUILD Redmond, Washington

. MAINTENANCE . SEASONAL COLOR . HOLIDAY . 425.868.2200 . www.sandergroves.com . info@sandergroves.com

BOTTLE TALK november 2013

Nursing Your Beer ➼ written by John Robertson

THIS MONTH, BELLEVUE BREWING COMPANY’S JOHN ROBERTSON BREAKS DOWN THE BEER BASICS, MOST NOTABLY THE GROWLER AND WHAT MAKES IT A DRINKER’S BEST TOOL. Simple glass growlers usually go for less than $10 and can be used repeatedly, which means you are able to transport and enjoy great, fresh draught beer from your local craft brewery.

If you are still drinking the same yellow, fizzy beer you drank back in college, then it might be time for a major reality check. Because in case you have not noticed, the worldwide craft beer market is on fire. There are now more than 2,300 breweries in the United States alone, and the range of flavors, styles and quality has never been higher. It is truly a beerconsumer’s marketplace. And, there may not be a more beloved, time-honored—and now trendy—way to take advantage of the burgeoning craft beer scene than the growler. In case you are unfamiliar, a growler is a reusable container used to transport fresh, draught beer. They come in numerous sizes and are made of many different materials (glass, stainless steel, ceramic, etc.), but the 64-ounce glass model is pretty much the standard for the current trend. 16 | november 2013 reflections

WHAT’S IN A NAME? There are many stories about the origin of the word growler. But a common favorite is that after Prohibition breweries used to fill metal pails with beer and then place a lid on top to prevent spillage. However, as the carbon dioxide would try to escape the pail, the lid would rattle and make a “growling” sound. By the 1980s, brewers started using glass cider jugs as growlers, and soon thereafter, the current design was introduced. The 64-ounce growler has remained relatively unchanged for the last couple of decades. FILLING IT UP AND DRINKING IT DOWN Filling is the easy part because, by law, only appropriately licensed brewery staff may fill your growler. For you, it is as simple as handing a clean growler to a beertender and asking for your beer of choice. Emptying it is the fun part. A 64-ounce growler holds four 16-ounce pints, but it is important to keep in mind that a growler operates much like a very large bottle of beer. So when you open your growler, carbon dioxide goes out and oxygen comes in, which starts to degrade the quality of the beer. Therefore, it is best to open a growler and pour the contents at once, or over the course of an evening. This will ensure the best flavor experience possible.

KEEPING IT CLEAN Proper growler maintenance is key to keeping your beer tasting fresh and flavorful time after time. The most important rule: Never use soap or detergent in the cleaning process because residue will be left behind, ruin the flavor of your beer, and rob it of its frothy head. Similarly, growlers should never be cleaned in the dishwasher because detergents and food particles may enter and contaminate the inside of the growler. Although beer has a somewhat roughand-tumble image, it is actually a very delicate product, not unlike wine, and can be negatively impacted by heat, light, contamination and mishandling. Also microorganisms lurking in a dirty growler, left over from your last fill, will negatively affect your beer’s flavor if they are not removed. So, it’s important to make sure your growler is sparkling clean before each fill.

CLEANING INSTRUCTIONS FOR THE BEST BEER POSSIBLE: • Rinse your growler with fresh water and place it upside down on a drain board to air dry. • Place a tablespoon of baking soda into your rinsed growler. • Fill halfway with hot water (110° F or more) and replace cap. • Shake vigorously for 10 to 15 seconds. • Remove cap, empty growler into sink and rinse thoroughly with cold water. • Place growler upside down on a drain board to air dry.

The Bellevue Brewing Company has 64-ounce amber glass growlers for sale, complete with “Growler Care” instructions on the back for easy reference. Cheers! photography by michael matti

CULTURE

november 2013

BECOME A

TOP CHEF (AT LEAST IN YOUR OWN KITCHEN)

written

a l ly s o n m a r r s

There are countless TV shows that celebrate kitchen masters and all-star chefs, and closely follow them as they chop, sauté and practically dance around the kitchen with all the flair of a performance artist. But the reality is the only thing standing between you and these performers is practice. Remember, everyone, even Tom Douglas, has to start somewhere. So grab your apron, and head to these local restaurants for a variety of classes that can help you get started in creating dishes that will win over even the toughest of judges in your life. SUR LA TABLE | 90 CENTRAL WAY, KIRKLAND | 425.827.5541 Sur La Table, this month’s Kirkland location, features a whole menu of classes. For starters, you can try your hand at risotto (the devil dish that almost always gets a “Top Chef” contestant kicked off the show), or you can indulge your bacon obsession with the pork-themed class. If you are looking for something with an international flair, Sur La Table also offers a tamale workshop, a perfect pasta class, and a Parisian romance date night. You can also prep for the holy grail of food celebrations—Thanksgiving—during their Thanksgiving baking class, cozy fall dinner date night, or Pie 101 with King Arthur Flour. In case you prefer to start with the basics, Sur La Table has you covered. Every Tuesday this month you can attend the How to Cook Everything: The Basic Series. However, it may be best to first study up on your knife skills during the Essential Knife Skills class so you won’t be a hazard in the kitchen. With different offerings every month, you can soon be your own kitchen’s star—just don’t expect any applause from the appliances. 18 | november 2013 reflections

PARIS EASTSIDE | 816 EAST PIKE, SEATTLE| 206.452.3622 The French are a sophisticated bunch. Their food is rich and decadent, but at Paris Eastside, it is also accessible. Lunch classes are available for those who are firm believers in earning their meals, with typical dishes including salmon and zucchini quiche, French salade verte and ratatouille. Beginners might prefer the French Cuisine 101 course. It runs as a series of four, and you will work from appetizer to dessert. Not to be forgotten, famous French desserts warrant their own special classes—for both macaroons and éclairs. You can also learn the art of pairing while creating sweet and savory mousses and even glutenfree desserts. But perhaps the most exciting prospects are the cooking classes for children and teens. Using recipes that are easy to duplicate at home, your children could soon be treating you to dinner. Voila! BLUE RIBBON COOKING CULINARY CENTER 2501 FAIRVIEW AVENUE EAST, SEATTLE | 206.328.2442 You don’t have to be on a reality TV show to win big when it comes to cooking, especially if you attend a class at the Blue Ribbon Cooking Culinary Center with one of their talented chefs. Depending on what you are looking for, you can be the hit of the party (cooking party format) or the straight-A student (instructional intensive format). During cooking party classes, the chef guides students through different dishes, allowing students to attempt as much, or as little, as they prefer. During instructional intensive classes, students follow along at their own stations while watching the chef demo each recipe. Participants prepare every recipe, and it all ends with a big dinner party. No matter your current skill level, it’s important to remember that attempting a cooking class can be a rewarding (or humbling) experience.

Name: Alex Brown

Biological Age: 76

Bellettini Resident Since: 2010 Still a kid when: tasting vicory

Whether you are leading an independent lifestyle or need assisted living services, our residents enjoy an active community that helps to preserve their inner youth and spirit.

T: 425.450.0800

1115 108th Avenue NE Bellevue, WA 98004

T H E B E L L E T T I N I .CO M

TASTE

november 2013

Splendor

WITHOUT THE LABOR THANKSGIVING IS ALL ABOUT THE FOOD. BUT THE DAY ALSO BRINGS A LOT OF STRESS—SOMETIMES MORE THAN THE TRYPTOPHAN CAN MAKE UP FOR. ALTHOUGH THE HOLIDAY RELIES HEAVILY ON TRADITION, THERE ARE ALTERNATIVES TO THE HECTIC DETAILS THAT COME ALONG WITH THE HUGE TURKEY DINNER. ONE OF WHICH IS NOT COOKING. IF YOU PREFER YOUR FEAST WITHOUT THE LABOR, THEN THE BELLEVUE CLUB IS HERE TO HELP.

THANKSGIVING TO GO For a complete Thanksgiving meal to enjoy at home, the Club’s popular to-go option is the perfect choice. Meals for six to eight people up to a party of 12 to 14 provide a delicious main course, sides and desserts. Simply pick it up on Thanksgiving Day, from 9 a.m.-noon, and heat it up. Meal pickups will be car-side near the Athletic Entrance, and payment can be made by check or charged to your member account. ➸ To order, visit bellevueclub.com/ThanksgivingToGo or call 425.688.3382. Orders must be received by Nov. 25, at 3 p.m. If you need to change or cancel your order, email Emily Harris at EmilyH@ bellevueclub.com or call 425.688.3382.

THANKSGIVING DINNER Come to the Club, and leave everything to us as we prepare a beautiful Thanksgiving dinner for you and your loved ones. Below, you’ll find the different options. There’s limited seating, so please call for reservations at 425.688.3410.

MENU CHOICES • Slow-roasted turkey breast, apple-sage stuffing, gravy • Herb-crusted prime rib, rosemary-roasted baby red potatoes, roasted shallot demiglace, creamed horseradish • Slow-roasted leg of lamb with bay leaf, lemon and herbs, garlic mashed potatoes, fig and rosemary sauce • Roasted vegetable lasagna, three cheeses, tomato basil sauce

PACKAGE NO. 1 Serves 12-14 people, with leftovers a 16- to 18-pound oven-roasted, free-range turkey turkey gravy orange cranberry chutney with ginger apple-sage stuffing yukon gold mashed potatoes green beans and caramelized onions

••• ••• ••• •

••

•

rolls with butter pumpkin pie and pecan pie

a half oven-roasted, free-range turkey turkey gravy orange cranberry chutney with ginger apple-sage stuffing yukon gold mashed potatoes green beans and caramelized onions

••

rolls with butter

•

rosemary-rubbed, slow-roasted prime rib au jus gravy creamed horseradish yukon gold mashed potatoes green beans and caramelized onions rolls with butter

••• ••• •• •• •• •

pumpkin pie and pecan pie

PACKAGE NO. 4 Serves 6-8 people, with leftovers

PACKAGE NO. 2 Serves 6-8 people, with leftovers

••• ••• ••• •

PACKAGE NO. 3 Serves 12-14 people, with leftovers

••

choice of pumpkin or pecan pie

rosemary-rubbed, slow-roasted prime rib au jus gravy creamed horseradish yukon gold mashed potatoes green beans and caramelized onions rolls with butter choice of pumpkin or pecan pie

••• ••• •• •• •• •

key

• gluten free • nut free • dairy free

*Extras can be added to any order and will also be available for purchase at Luna on Thanksgiving Day.

Inve Man

20 | november 2013 reflections

Cert it aw

Is your portfolio positioned well for today’s market?

Bellevue Wealth Management Group at Morgan Stanley Mark Harris Senior Portfolio Manager Financial Advisor

As a renewed sense of market optimism takes hold, an emphasis on responsible investing is emerging. With this shift, risk management has moved to the forefront, compelling investors to seek sophisticated strategies to help protect their wealth.

Jason Weese, CIMA,® CFP ® Family Wealth Director Financial Advisor Ramy Awad Financial Planning Specialist Financial Advisor

We are the Bellevue Wealth Management Group at Morgan Stanley, and we have the experience, knowledge and resources to help you manage risk, to recognize how it could affect your portfolio and to work toward minimizing its impact.

Harve Menkens Financial Advisor 500 108th Avenue NE Suite 1900 Bellevue, WA 98004 425-453-4784

Meet with us to learn more and get the caliber of advice you need.

jason.weese@morganstanley.com www.morganstanleyfa.com/ bellevuewealthmanagementgroup Minimum relationship: $5 million Investment Management Consultants Association, Inc. owns the marks CIMA,® Certified Investment Management Analyst SM (with graph element),® and Certified Investment Management Analyst.SM Certified Financial Planner Board of Standards Inc. owns the certification marks CFP,® certified financial planner™ and federally registered CFP (with flame design) in the U.S., which it awards to individuals who successfully complete CFP Board’s initial and ongoing certification requirements. CRC708199 7677957 09/13

JOB INFORMATION 7677957

PROJ. NO.:

TRIM SIZE:

SPECIFICATIONS 8.25” × 10.75”

NOTES

22 | november 2013 reflections

TASTE of the TOWN TAKE A BITE OUT OF THE CITY AND SAVOR ITS CULTURAL INFLUENCES. w r it te n b y a l ly s o n m a r r s

hen you’re craving a bite of culture, indulging in a tasty meal is literally the best cure. For cities, states and whole countries, food

says a lot about the local people and their way of life. Whether they grow, raise, catch or import, every place has a story within its cuisine. In the Pacific Northwest, our pace may be a little slower than other parts of the country, demonstrated by our booming craft culture. But on the flip side, there are always busy professionals buzzing about, lending itself to trends like the food truck revolution. l o cat ion, l o cat ion, l o cat ion

To the west, beautiful water offers up delicious seafood. To the east, prime land yields lush crops. The city’s world famous Pike Place Fish Market is synonymous with our food culture, as their seafood is always fresh, courtesy of local waters—home to wild king salmon, Alaskan halibut, black cod, tilapia, Alaskan king crap, Dungeness crab and many others. The fish market brings in 300-700 pounds of fish every day and sells 300-500 pounds every day, too. Their biggest sellers are fresh wild salmon, halibut and Dungeness crab, according to Ryan Yokoyama, the shipping manager, who calls those the “big three of the Northwest.” photography by charlie schuck

bellevue club november 2013 | 23

Perhaps it’s this access that has shot so many Seattle chefs into rockstar status. n a m e droppi ng photography by charlie schuck

We may not have bred him, but we can still call him our own. Tom Douglas is arguably Seattle’s most-famous chef with 11 restaurants and locations. He won his first James Beard Award— known as “the Oscars of food”—for Best Northwest Chef in 1994. In 2012, he collected another for Best Restaurateur. He guest starred on Bravo’s “Top Chef: Seattle” numerous times earlier this year, and his cookbook, “Tom According to the Washington State

in the area’s menus, as people have come

Department of Agriculture (WSDA), the

to expect fresh ingredients in everything

state’s proximity to pertinent Asian

they consume.

markets aids in the state’s trade prac-

In 2011, Pike Place Market had

tices, seemingly bringing the rest of the

more than $12 million in revenue, ac-

world within arm’s reach.

cording to a report by the Pike Place

With rich soils and diverse climates, the state is also a mecca for

Market Preservation and Development Authority.

produce. The WSDA says that Wash-

The state is also ranked as first

ington farmers produce about 300 crops

nationally in eleven crops, including

each year, making it one of the most

apples, cherries and red raspberries. It

productive regions in the world.

ranks second or third in eleven other

When land and sea converge, gastronomic opportunities of all kinds

crops, according to Washington Farmworker Services.

arise; residents have the ability to raise

In 2011, there were nearly 40,000

cattle, grow fruit and vegetables and

farms, led by the apple orchards, which

catch seafood. It’s no wonder we take

account for 60 percent of U.S. produc-

food so seriously here, and expect so

tion. Agriculture is a $46 billion indus-

much from it.

try in Washington, with more than $15

so fresh a nd so lea n

The rain may be an inconvenience at times, but it has some delicious results. It helps grow the fruit and vegetables

billion in food and agriculture exported through our ports in 2011, according to WSDA. Almost anything foodies could ever want they can have locally.

that many are lucky enough to pluck

This contributes largely to the res-

right from their backyard (or local

taurant culture, where chains are few and

farmers markets).

far between and specialty eateries are on

Even in the heart of the city, produce can flourish. The result is apparent 24 | november 2013 reflections

every corner, using fresh ingredients that consumers have come to expect.

Douglas’ Seattle Kitchen” took the title of Best American Cookbook by the James Beard Foundation. These are merely a few of his accolades. Douglas’ restaurants even have their own farm. Prosser Farm, two and a half hours east of Seattle, was established in 2006 in an effort to “narrow the gap” between his source and his plates. During the growing season, the farm ships 2,400 pounds of produce to Tom’s restaurants each week. But he isn’t the city’s only culinary celebrity. Ethan Stowell became a chef to watch in 2005, and in 2008 he became one of “Food & Wine” magazine’s Best New Chefs in America. That same year, he was nominated for the James Beard Foundation’s Best Chef Northwest. He received that same nomination in 2009 and 2010. He’s famous for his pasta dishes and his Northwest seafood plates at his six restaurants, which each pay homage to local ingredients. Lucky for the hungry, both of these men respect what the area has to offer and are continuously working to showcase it.

Seafood Watch

FOR FALL/WINTER 2013 COURTESY MONTEREY BAY AQUARIUM

BEST CHOICES

Well managed, caught or farmed in environmentally responsible ways. ABALONE | ARCTIC CHAR (farmed) | BASS: STRIPED (U.S. hook & line, farmed) CATFISH (U.S.) | CLAMS, MUSSELS, OYSTERS | COD: PACIFIC (U.S.) CRAB: DUNGENESS & STONE | HALIBUT: (Pacific (U.S.) LOBSTER: SPINY (CA, FL & Mexico) | SABLEFISH/BLACK COD (AK & Canada) SALMON (AK) | SARDINES: PACIFIC (Canada & U.S.) | SCALLOPS (farmed) SHRIMP: PINK (OR) | TILAPIA (Ecuador & U.S.) | TROUT: RAINBOW (U.S. farmed) TUNA: ALBACORE/WHITE CANNED (Canada & U.S. troll, pole) TUNA: SKIPJACKS/LIGHT CANNED (U.S. troll, pole) | TUNA: YELLOWFIN (U.S. troll, pole)

GOOD ALTERNATIVES

Some concerns with how they are caught or farmed. BASA/PANGASIUS/SWAI | COD: ATLANTIC (imported) | COD: PACIFIC (U.S. trawl) CRAB: BLUE | CRAB: KING (U.S.) | FLOUNDER, SOLE: (U.S. Pacific) GROUPER: RED (U.S. Gulf of Mexico) | LOBSTER: AMERICAN | MAHI MAHI (U.S.) MONKFISH (U.S.) | POLLOCK (AK) | SALMON (CA, OR & WA wild) SCALLOPS (wild) | SHRIMP (Canada & US wild) | SQUID (U.S.) | SWORDFISH (U.S.) TILAPIA (China & Taiwan) | TUNA: ALBACORE/WHITE CANNED (U.S. longline) TUNA: SKIPJACK/LIGHT CANNED (imported troll, pole and U.S. longline) TUNA: YELLOWFIN (imported troll, pole and U.S. longline)

AVOID

Overfished, or strong concerns with how they are caught or farmed. ABALONE (China & Japan) | CAVIAR, STURGEON (imported wild) | COD: PACIFIC (imported) CRAB: RED KING (Russia) | LOBSTER: SPINY (Brazil) | MAHI MAHI (imported) ORANGE ROUGHY | SALMON: ATLANTIC (farmed) | SHARK | SHRIMP (imported) SNAPPER: RED (U.S.) | SQUID (imported) | SWORDFISH (imported) TUNA: ALBACORE/WHITE CANNED (except Canada & U.S. troll, pole and U.S. longline) TUNA: BLUEFIN | TUNA: SKIPJACK/LIGHT CANNED (except troll, pole and U.S. longline) TUNA: YELLOWFIN (except troll, pole and U.S. longline)

ethan stowell

photography by geoffrey smith

bellevue club november 2013 | 25

sock it to

city the

TAKING PRIDE TO PAY IT FORWARD, MEMBER TONY BACON IS ARMED WITH STYLISH SOCKS AND A MISSION TO COVER THE CITY. w r it te n b y a l ly s o n m a r r s

••

photo g ra ph y b y m i c h a e l m a t t i

hen it comes to clothing, the basics can often be overlooked. Or, in the case of socks, completely forgotten, as only one usually makes it out of the dryer. Even if unintentional, let’s face it; the accessory is often taken for granted, especially by those who have easy access. Bellevue Club member Tony Bacon, however, knows that not everyone is so lucky. Long before footwear became his passion, however, his interest was in acting. He moved to Hollywood to attend Hollywood High School and develop his craft. But he moved back to Bellevue his junior year, and he stayed local while attending University of Washington and majoring in drama and film. Los Angeles soon beckoned again though, and he and wife Amy moved south for a couple more years. While there, Bacon worked in web and graphic design, which would give him the skillset needed for his next adventure. Bacon, who’s always been close with his philanthropic family (now running his family’s nonprofit, Bacon Family Foundation), eventually moved back to Bellevue. Later, it was his work at the United Way’s Day of Caring resource exchange that would eventually determine his career path. Any person experiencing homelessness was welcomed to take

26 | november 2013 reflections

advantage of all the resources United Way provided. During the event, Bacon partnered with Redeeming Soles, an organization that donates shoes. “I saw the horrible condition of the homeless individuals’ socks,” Bacon says, who was then inspired to create a different approach to covering those in need. He had been in the middle of developing a clothing company with friends, but once he saw how imperative socks were to the community, he and his friends turned their attention south. “Socks are one of the most vital and overlooked items that we take for granted. I’ve learned that many homeless individuals would choose a pair of new socks over a hot meal. That got my attention!” Feeling inspired, he and his friends soon sampled products from 12 factories across the world. It took six months (and plenty of tweaks) before the first order of 40,000 pairs was placed. But the socks aren’t your typical gold-toe, athletic-striped, cotton bores. The socks are a statement—particularly about your city. “We started featuring city skylines on our products because everyone is proud of where they’re from,” Bacon says. They’re colorful and fun, but most of all, a way to connect back to the local community.

november 2013

PROFILE

â&#x20AC;&#x153; S ocks a re one of the most vital a nd overlooked items that we ta ke for gra nted .â&#x20AC;?

R E F LEC T IONS

TONY BACON FAVORITE ACTIVITY AT THE CLUB:

Men’s League Basketball. MY HERO:

My dad. MOST-PLAYED SONG ON MY IPOD:

“Wake Me Up” by Avicii. I LIKE TO UNWIND BY:

Taking my little girls to the park. MOST-WATCHED TV SHOW:

“Dexter”.

seahawks’ russell wilson and earl thomas supporting the cause.

28 | november 2013 reflections

Bacon is now the Chief Design Officer for Skyline Socks, and he manages all of the design elements, from product colors to package design to the website. The company launched with Seattle, San Francisco and New York designs because of their iconic skylines, Bacon says. Los Angeles, Chicago, Washington, D.C., and Hawaii have since been added. But it is still the beginning, as Tony plans to keep unveiling more skylines in every major city in the world. “We knew we were on to something, with a great product in hand, and since then, we’ve reordered from our factories four times with orders continuing to get bigger and bigger,” Bacon says. Providing a unique design is only half of the equation. Since the original conception was about socking it to people in need, Bacon and team added a one-for-one plan. For every pair of socks purchased, Skyline Socks donates a pair to someone in the city. “Every city is different, and we try to make the biggest impact possible within those cities.” Partnering with various organizations—United Way, Boys & Girls Club, Seattle Children’s Hospital to name a few—the company works to get the socks into the right hands … and onto the right feet. Seattle Children’s Hospital is currently a focus for Bacon because of his history there. When he was three, he nearly drowned, and he then spent much of his time in the hospital recovering. “One of my strongest memories from that time was getting a ‘Ghostbusters’ balloon and how happy it made me,” he says. “It is my goal to be able to give socks to every patient that checks into the hospital and help take their mind off of whatever they might be going through.” Every city is different, though, and Bacon works hard to make specific impacts, such as helping individuals who lost everything in Superstorm Sandy. The one-for-one donation keeps this process moving. “Our motto, ‘Put on for your city,’ means to look good, feel good and do good,” Bacon says. “Skyline Socks is continuing to create high quality products that embrace the passion people have for the cities they love, all while making a difference in the community they live in.” seahawks photo by michael durnal, studio 7 photography

“OUR MOTTO, ‘PUT ON FOR YOUR CITY,’ MEANS TO LOOK GOOD, FEEL GOOD AND DO GOOD...”

bellevue club november 2013 | 29

THE MODERNIST

30 | november 2013 reflections

photography by ryan matthew smith, modernist cuisine, llc

In cooking, being modern is all about putting in the effort and, maybe, geeking out a little, too.

MOVEMENT w r it te n b y da n ie l l e zor n

He’ll never overcook his chicken again; Mark Pearson is sure of it. The Seattle book publisher has been an avid cook since visiting Italy several years ago. But it wasn’t until he met Nathan Myhrvold, author and brainpower behind the six-volume science-of-cooking series “Modernist Cuisine” that Pearson decided to stop cooking like an Italian, and focus on becoming a modernist. According to the website, “ ‘Modernist Cuisine’ is a philosophy of cooking … an approach to food that values pure flavors, precise execution and the use of scientific understanding to advance the art of cooking.” But what if just your average at-home cook wanted to try out these modernist techniques? They’ve thought of that too. Myhrvold and fellow author-chef Maxime Bilet collaborated on an at-home version of the expansive six-book series. “Modernist Cuisine at Home,” published in 2012, narrows down the contents to 456 pages, including all the essential information to become a modernist cook. Much of the research and development took place at The Cooking Lab in Bellevue. The cookbook “applies innovations pioneered by The Cooking Lab to redefine classic home dishes.” Pearson, now an avid fan of the modernist cooking movement, purchased the complete series, the at-home cookbook and the tools needed to cook like the pros, including the infamous SousVide Supreme, a water-bath-like apparatus that is a staple in the modernist tradition. 32 | november 2013 reflections

photography by modernist cuisine, llc

salad cutaway

photography by chris hoover, modernist cuisine, llc

bellevue club november 2013 | 33

old-school canning cutaway

“I ALWAYS KNOW HOW IT’S GOING TO TURN OUT BECAUSE IT IS ALL BASED ON SCIENCE.” 34 | november 2013 reflections

the cooking lab photography by ryan matthew smith, scott heimendinger, modernist cuisine, llc

Nathan Myhrvold

To demonstrate all he had learned, not too long ago Pearson invited a group of 14 food enthusiasts to his house for a four-course masterpiece. Pearson placed individual chicken breasts from Costco in a light oliveoil marinade and then into plastic airtight bags. He then put the bags into the SousVide Supreme. “It keeps the water at a consistent 145 degrees, which is proven to be the exact temperature needed to avoid overcooking the chicken,” he affirms. Pearson left the meat in there for an hour, never once concerned about the results. “I always know how it’s going to turn out because it is all based on science.” After removing the bags, Pearson seared the chicken with a blowtorch from Home Depot. But before serving the chicken, he treated his guests to the modernist version of soup and salad. “I cooked a caramelized carrot soup, which is made via pressure cooker. [The pressure cooker] is where all the flavor comes from,” he recalls. Next was a salad blended into a dressing that was poured on another salad (basically a salad on a salad). The third course was the chicken dish that he prepared earlier, which was followed by a SousVide-made pear dessert. Pearson even hyper-decanted his wine in a blender before serving it to his guests. No matter how odd some of the preparations may sound, he says all of it was a hit. He compares the modernist way of cooking to a digital camera in that anyone can take a picture, but once you know how to use all the knobs, dials and features of the camera, your pictures are that much better, and you will never take a picture the same way again. “Why not be creative and eat good food at the same time?” Pearson hopes that the movement takes off among his fellow food-enthused friends, and that is highly likely if he continues with his dinner parties. bellevue club november 2013 | 35

TASTE november 2013 by

emm a w ilson

36 | november 2013 reflections

ELS

written

MEALS

N O

GOURMET, FRESH EATS DON’T REQUIRE A STO R EFRO NT; M O B I LE D I N I N G HA S D RIVEN TO TH E E ASTSI D E AN D I S PAR KI N G AT A S POT N E AR YO U. The food truck craze isn’t just a Seattle staple; it’s a movement that has trucked across the bridge. Food trucks all over the Eastside are serving up mouthwatering dishes every day, and the mobile kitchens are definitely more than your average meals on wheels. But, why a truck? One look into a hot, cramped kitchen would have just about anyone begging for personal space and air conditioning, but the enterprising individuals behind this movement just keep on keeping on. One such individual, Robert Herevia of Tuscan Stone Pizza, explains the method behind the madness. “Food trucks allow you to have a lower overhead, along with offering unique food items that storefronts might be afraid to try.” The dramatically lower overhead explains, in part, how the mobile restaurants got so hot all of a sudden. The Great Recession made it difficult for would-be restaurateurs to start their own brick-and-mortar storefronts, so they turned to trucks to deliver their gourmet fare to the masses—literally. “It’s just something different,” Herevia says. “Being mobile, being all over the place, allows us to offer a great product without that big overhead.” Having a great product is key to having a successful food truck, in what is now a booming foodie culture; so, many food trucks angle for a niche in which to offer up their grub. That’s why around town and into Seattle you’ll find trucks of every variety, from pies to Korean barbecue, coffee to cheesesteaks and more. “You always want to come out with something new, something different,” Herevia says. “So we came out with pizza, and, even better, wood-fired pizza because there aren’t many trucks like this out there.” Tuscan Stone is doing pizza right, with a flaming hot stone pizza oven making crisp, bubbling pizzas right in front of the customer. But, as the consumer, keeping up with a mobile restaurant can be tough. Now, though, more food trucks are signing leases with parking lot owners to keep their locations consistent so that their customers don’t have to drive all over town in search of their favorite food. You can also find virtually all food trucks online. In keeping with their “mobile” theme, food trucks rely heavily on social media to inform their fans on where they’ll be next. Many trucks have their own Facebook pages, Twitter accounts or websites, and it’s easy to compare the top trucks on ratings websites, such as Yelp. The site seattlefoodtruck.com is great to check before lunch for the daily or weekly schedules. The trucks’ loud graphics, or sometimes bold cuisine, are serious business, and for you, a potential favorite. With low prices, cool people and fabulous food, you won’t be disappointed.

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FRESH AND FRUITY written

k atie v incen t

Nurture your inner Johnny Appleseed by growing your own gosh darn produce. Despite the damp November weather, this month is a perfect time to reflect on the fruit trees you envied all summer long and start looking for them “bare root” at local nurseries—the most economical way to begin your backyard orchard and share in our state’s most celebrated crops.

GET ‘EM WHILE IT’S COLD YOUR GUIDE TO LOCAL NURSERIES

APPLES AND PEARS While it’s not too serious, apples and pears are susceptible to scab in our area—a fungal disease that leaves an unsightly pox on an apple or pear’s skin. It will save you a lot of grief to start with resistant varieties. For apples, try William’s Pride, Pristine, Dayton, Liberty, or Belmac. If the possibility of a little scabbed skin doesn’t faze you, however, consider Zestar—a new and sweet variety with a slight aftertaste of brown sugar—or Cox’s Orange Pippin, arguably the most popular pomme in England for its incredibly crispy, sweet flavor. As for European pears, Orcas, Ubileen, and Harrow Delight are scab-resistant, all-around winners. Fortunately, if you prefer pears from west of the Pacific, Asian pears are a different genus altogether, so there is no need to worry about scabs. For small spaces, espalier-trained apples will fit snugly against a wall or can even become a fence themselves. Another option is the multigrafted tree with up to five different varieties grafted onto one stalk. You’ll get the crosspollination and variety selection without having to plant an orchard!

BURNT RIDGE NURSERY 432 BURNT RIDGE ROAD, ONALASKA, WA 360.985.2873 burntridgenursery.com

STONE FRUITS Asian and European plums thrive in the Pacific Northwest. The most noticeable difference between the two is how their stones (pits) adhere to the flesh: Asian plums are plump and stone-clinging, making them better suited for fresh eating than drying or canning, while their European cousins—also called prunes—are

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BIRINGER NURSERY 15060 BEAVER MARSH RD, MT VERNON, WA 360.848.5151 biringernursery.com SKY NURSERY (IN JANUARY) 18528 AURORA AVE N, SHORELINE, WA 206.546.4851 skynursery.com

fruit tree basics First and f oremost, select a proper location f or your fruit tree:

SUN: Usually six hours of sun each day, but some varieties can get by with four or five hours. SIZE: Even “dwarf” trees grow 10 to 15 feet tall and comparably wide. To select the right plant for your yard, be sure to read the tag. WATER: Fruit trees require plenty of water during their first few years. Water deeply once a week for the first year, and twice weekly during the dry season.

38 | november 2013 reflections

“freestone” or detached from the flesh, meaning their flavor is a little drier yet concentrated. A few favorite Asian varieties include the yellow-skinned Shiro and red-skinned and yellow-fleshed Beauty, while freestone lovers can stick with the quick-ripening Italian favorite Stanley or prolific and pink English treasure, Victoria. For cherry lovers, it is helpful to select a variety impervious to cracking—a common plight in our wet climate. Fans of deep black Bing should opt instead for Lapins, a crack-resistant twin. An appropriately named red variety, Stella, is a delicious and split-free option. On the fuzzy side of the spectrum, Frost has a reputation as the only peach that reliably produces in our area. But while it’s resistant to the dreaded peach leaf curl, it still requires a heavy pruning to produce fruit. Less devoted peach lovers might consider leaving the work to Eastern Washington.

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U.S. POSTAL SERVICE STATEMENT OF OWNERSHIP, MANAGEMENT & CIRCULATION Publication Title: BELLEVUE CLUB REFLECTIONS. 2. Publication No.: 715390. 3. Date of Filing: 9/24/13. 4. Frequency of Issue: Monthly. 5. No. of Issues Published Annually: 12. 6. Annual Subscription Price: $36. 7. Complete Mailing Address of Known Office of Publication: 11200 S.E. 6th, Bellevue, WA 98004. Contact person: Chelsea Nelson. Telephone: 425-688-3161. 8. Complete Mailing Address of the Headquarters or General Business Offices of the Publisher: Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004. 9. Full Names and Complete Mailing Address of Publisher, Editor and Managing Editor: Publisher: Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004; Editor: Chelsea Nelson, Communications Director, Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004; Managing Editor: Same as Above. 10. Owner, Full Name and Complete Mailing Address: Pacific Recreation Associates (A Limited Partnership), 11200 S.E. 6th, Bellevue, WA 98004. 11. Known Bondholders, Mortgagees and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages or Other Securities, Full Name and Complete Mailing Address: US Bank, Bellevue Main Office, 10800 NE 8th St., Bellevue, WA 98004. 13. Publication Title: BELLEVUE CLUB REFLECTIONS. 14. Issue Date for Circulation Data Below: September 2013. 15. Extent and Nature of Circulation: A. Total No. of Copies (Net Press Run) — Average No. Copies Each Issue During Preceding 12 Months: 6500. Actual No. Copies of Single Issue Published Nearest to Filing Date: 6500. B. Paid and/or Requested Circulation — (1.) Paid/ Requested Outside-County Mail Subscriptions Stated on Form 3541. (Include advertiser’s proof and exchange copies): Average No. Copies Each Issue During Preceding 12 Months: 211. Actual No. Copies of Single Issue Published Nearest to Filing Date: 199. (2.) Paid/Requested In-County Mail Subscriptions. (Include advertiser’s proof and exchange copies): Average No. Copies Each Issue During Preceding 12 Months: 5122. Actual No. Copies of Single Issue Published Nearest to Filing Date: 5110. (3.) Sales Through Dealers and Carriers, Street Vendors and Counter Sales, and Other Non-USPS Paid Distribution: Average No. Copies Each Issue During Preceding 12 Months: 0. Actual No. Copies of Single Issue Published Nearest to Filing Date: 0. (4.) Other Classes Mailed Through the USPS: Average No. Copies Each Issue During Preceding 12 Months: 0. Actual No. Copies of Single Issue Published Nearest to Filing Date: 0. C. Total Paid and/or Requested Circulation [Sum of 15b(1), (2), (3), & (4)] — Average No. Copies Each Issue During Preceding 12 Months: 5333. Actual No. Copies of Single Issue Published Nearest to Filing Date: 5309. D. Free Distribution by Mail (Samples, Complimentary and Other Free) — (1) OutsideCounty as Stated on Form 3541: Average No. Copies Each Issue During Preceding 12 Months: 122. Actual No. Copies of Single Issue Published Nearest to Filing Date: 110. (2) In-County as Stated on Form 3541: Average No. Copies Each Issue During Preceding 12 Months: 424. Actual No. Copies of Single Issue Published Nearest to Filing Date: 412. (3) Other Classes Mailed Through the USPS — Average No. Copies Each Issue During Preceding 12 Months: 0. Actual No. Copies of Single Issue Published Nearest to Filing Date: 0. E. Free Distribution Outside the Mail (Carriers or Other Means) — Average No. Copies Each Issue During Preceding 12 Months: 403. Actual No. Copies of Single Issue Published Nearest to Filing Date: 386. F. Total Free Distribution (Sum of 15d and 15e) — Average No. Copies Each Issue During Preceding 12 Months: 949. Actual No. Copies of Single Issue Published Nearest to Filing Date: 908. G. Total Distribution (Sum of 15c and 15f) — Average No. Copies Each Issue During Preceding 12 Months: 6282. Actual No. Copies of Single Issue Published Nearest to Filing Date: 6217. H. Copies Not Distributed: Average No. Copies Each Issue During Preceding 12 Months: 218. Actual No. Copies of Single Issue Published Nearest to Filing Date: 283. I. Total (Sum of 15g and h) — Average No. Copies Each Issue During Preceding 12 Months: 6500. Actual No. Copies of Single Issue Published Nearest to Filing Date: 6500. Percent Paid and/or Requested Circulation (15c/15g x 100) — Average No. Copies Each Issue During Preceding 12 Months: 85%. Actual No. Copies of Single Issue Published Nearest to Filing Date: 85%. 16. Publication of Statement of Ownership: Publication required. Will be printed in the November 2013 issue of this publication. 17. Signature and Title of Editor, Publisher, Business Manager, or Owner — Chelsea Nelson, Communications Director, 9/24/13. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on this form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including multiple damages and civil penalties).

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bellevue club november 2013 | 39

BODY | MIND

november 2013

Health and wellness tips from Bellevue Club managers and Overlake Hospital Medical Center staff. M O ST I M PO RTA N T MEAL Eating a large breakfast and smaller dinner can help you lose both weight and inches, according to a new study. Although the food eaten was identical, the study showed that largebreakfast eaters lost 17.8 pounds and 3 inches off their waist, whereas largedinner eaters only lost 7.3 pounds and 1.4 inches off their waist! —Laurelee Misseghers, BC Registered Dietitian

PR EV E N T A N D C O N T R O L American Diabetes Month is the perfect time to raise awareness of diabetes prevention and control. More than 25 million people in the United States are living with diabetes. You can do a lot to lower your diabetes risk by eating healthy, watching your weight, being active and controlling your blood pressure and cholesterol. Overlake’s Diabetes Education Services offers one-on-one education to help you learn practical skills to manage your diabetes. To schedule an appointment, call 425.688.5700 and press 5 when prompted. —Overlake Hospital Medical Center

FIGHT THE

FLU T H I N K I NG S PAC E If you find that your mind revs up as your body tries to slow down before bed, keep a notebook and pen nearby. Many people are plagued with restless thoughts about future engagements and current stressors when they try to sleep, so try taking five minutes before bed and writing these thoughts down on paper. You may feel peace once you know the items won’t be forgotten, and you’ll definitely feel more rested the next morning after enjoying an uninterrupted night. —Kaarin Keil, Membership Director 40 | november 2013 reflections

Between 135 million and 139 million doses of flu vaccine are being produced for the 2013-2014 flu season. The Centers for Disease Control and Prevention recommends everyone six months and older get vaccinated. Flu shots are readily available at your doctor’s office, public health clinics and many pharmacies. It takes about two weeks after vaccination for your body to be protected against the flu. To reduce the spread of colds and other infections, remember to wash your hands frequently, cover your mouth when you cough and stay home when you are sick.

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Fine Oriental Rugs 11555 Northup Way Bellevue, WA 98004 425-285-0570 schoenfeldinteriors.com

13013 NE 20th Bellevue, WA 98005 425-885-1816 pande-cameron.com

1950 130th Avenue NE Bellevue, WA 98005 425-688-1078 maisondefrance.com

S P E C I A L

A D V E R T I S I N G

S E C T I O N

2 01 3 HOL I DAY G I F T G U I DE Make this yearâ&#x20AC;&#x2122;s holiday shopping easy as pecan pie. Browse the best gift ideas the Eastside has to offer, and find the perfect presents for your loved ones, whether they are outdoor enthusiasts, art collectors, wine lovers or fervent foodies.

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2013 HOLIDAY GIFT GUIDE bellevue club november 2013 | 43

F-STOP november 2013 2013 HOLIDAY GIFT GUIDE

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1. Chrissy Avery & Tara Darrow, champions 2. Susan Furst, Mistie Anderson & Amy Cooley(BC), Jamie Bland (BC), champions 3. Gary Jones & Ron Werth (BC), champions 4. Eugenia Salvo, champion & Joanna Stewart (BC) 5. Daniel Avery, champion & Mike Costello 6. Gregg Skaggs, Hunter Liggett, champions & Grant Nibley, Greg Chin (BC) 7. Keith Vernon, Erin Vernon, Gina Wackerbarth, Alex Chen (BC) 8. Michael Han (BC), champion & Jeff Chaney (BC) 9. Melinda Eley (BC), champion & Sun Chaney (BC) 10. Anne Glenny & Robb Glenny

10.

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F-STOP november 2013 On September 15, Bellevue Club members joined in a day of fun at the annual Member Appreciation Day and Wellness Fair.

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48 | november 2013 reflections

photography by michael matti

work hard.

play hard.

Creating a new legacy in the Northwest RPM Mortgage is dedicated to going above and beyond your expectations. We will work hard to make all of your real estate goals a reality. With loan programs for every financial situation, our professional and highly experienced team will be able to make the loan process as seamless as possible. Our team is excited to be staying in the Bellevue community and look forward to serving you and your mortgage needs. Visit or call us today to start the loan process! Your real estate goals are now within reach! Dirk Nevelle Branch Manager

dnevelle@rpm-mtg.com Cell: 206.484.0777 NMLS # 114708, WA MLO #114708

Troy Chambers Branch Manager

tchambers@rpm-mtg.com Cell: 425.418.5103 NMLS # 116342, WA MLO #116342

601 108th Avenue NE, 19th Floor, Bellevue, WA 98004 RPM Mortgage, Inc. WA Consumer Loan Company License #CL-9472, Regulated by the Dept.bellevue of Financial clubInstitutions. july 2013 |

F-STOP november 2013 Members enjoyed good food, fine wine, and lots of activities, including an inflatable obstacle course and climbing wall.

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photography by michael matti

What’s in What’s inStore? Store? It’s about Time! Dear Friends, I’m a bit of a Watch Nut. are so much more than a Steven B. Goldfarb

mark milestones and celebrate life’s journey. When I was 13, I received my coolest watch. It was a Pulsar that lit up red when you hit

Tudor is the sister company to Rolex and shares its reputation for rugged reliability. Blue is any watch nut's dream!

Panerai watches we’re designed for the Italian Navy and underwater missions. But they are AWESOME above water. And very stylish too!

Odyssey wore that watch! It was so futuristic in 1975. I still have it. Later, when I graduated from the UW, my added a special, sentimental engraving on the backside. I wear that watch with a sense of pride and accomplishment, and much gratitude toward my parents.

in space, Scott Carpenter, had a Breitling on his

Timepieces become treasured heirlooms. When my grandfather passed away, he left me his Patek Phillipe. He was also a jeweler as had been his father and grandfather. When I wear it, I think of him.

Reverso was designed to withstand the rough conditions on the polo grounds. So if you need a gift for Prince William…. or someone else with great taste, here's your watch!

My passion for watches and the journey they represent is something I want to share with you. Every year at Goldfarb’s we host a “Watch Friday, November 8th and Saturday, November 9th. We

sexy model will send HER over the moon!

watchmaking for her, Jaeger LeCoultre’s Rendezvous! (Other colors available).

incentives that make our Watch Fair the “time” to put a new watch on your wrist. Or the wrist of someone you love! We invite you to our Watch Fair, and look forward to welcoming you to our beautiful boutique in Bellevue. Warmly, Steven B. Goldfarb President, Goldfarb Jewelers

305 Bellevue Way NE , Bellevue WA 98004 425.454.9393 www.agjeweler.com

Freelancer in steel with rose gold accents. High end watch making with very attractive pricing.

SPECIAL EVENT:

Watch Fair!

November 8th & 9th

Art Deco elegance from Frederique Constant!

Come visit Ellie! Like us on Facebook Tricks performed bellevue club july 2013 | 51 between naps

THE

SERVICE A S SISTA NC E FOR S ENI O RS & OTHER AD ULTS

FINE ART DEALER

Your Fine Art Dealer on the Eastside

On the Courtyard of the Hyatt Hotel www.ArtInBellevue.com

A S SISTA NC E FOR S ENI O RS & OTHER AD ULTS

∙ 425.283.0461

GOLF – CUSTOM CLUBS

West Coast Custom Clubs When You’re Ready To Get Serious About Your Game

Sam Robertson Owner / Master Craftsman 12121 Northup Way Suite 105 Bellevue, WA 98005 Shop: 425.765.5064 Fax: 425.999.4844 www.westcoastcustomclubs.com

HOME LENDING

BUSINESS BROKERAGE

Curt Maier Bellevue Club Member Business Broker Murphy Business Northwest, Inc. www.murphybusiness.com/kr c.maier@murphybusiness.com (425) 679-6627

Lisa Pim

Home Lending Branch Manager & Loan Officer NMLS #487513 425-697-8132 lisa.pim@fsbwa.com lisapim.com

BELLEVUE

DENTISTRY – GENERAL & COSMETIC

abella dental “SSaSty Sy DSsign”

Bobbi Moody

DAVID A. KNOPF, DDS SSSSSSSSSSSSSSSSSSSS

FSSS-SSSSicS GSnSSaS & SosSStic DSntistSy, IncSSding SingSS Visit SSowns.

425.709.2468

300 110th ASS NE, SSitS 1- 01 in Downtown SSSSSSSS

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HOMES – RESIDENTIAL REAL ESTATE

EDUCATION

Invested in Students. Intentional in Outcome. Preschool - Grade 12

HOME LOANS

BETSY WEYER |

VisitBearCreek.org

425-440-1480 betsy@betsyweyer.com

Windermere Real Estate/East Inc. | Eastside Realtor since 1992

NETWORK INTERIOR DESIGN / FENG SHUI

RUG CLEANING

20 years of expertise, specializing in: Cleaning, Repair, Restoration, Padding, & Appraisal

Staging homes for a healthy and successful life

Bowman Design, LLC Kay Bowman

Palace Rug Gallery Bellevue: 10644 NE 8th Street

create - enhance - experience

www.palacerug.com

206.850.8190 kaybowmandesigns@msn

MEN’S CUSTOM CLOTHING

. (425) 454-7879

SYSTEMS INTEGRATION & TECHNOLOGY

J. HILBURN NNNNNNNNNNNNNN

R ACHAEL POD OLSKY Independent Style Consultant

RACHAEL.PODOLSKY@JHILBURNPARTNER.COM CONTACT 425-208-9292 WWW.RACHAELPODOLSKY.JHILBURN.COM

Retail Management Consulting, Systems Integration & Technology

www.streamline-na.com 415.531.0793

MOVING & STORAGE SERVICES

TIMESHARE RESALE

PUBLISHING

ADVERTISER SPOTLIGHT

Celebrating over 30 years in partnership with

The Bellevue Club

Publications | Directories | Guides Web Development Vernon Publications, LLC 425.488.3211 www.vernonpublications.com

Vernon Publications

REAL ESTATE – COMMERCIAL Wallace Properties congratulates Courtney Skony on her promotion to Property & Development Manager!

INVESTMENT/DEVELOPMENT . BROKERAGE . PROPERTY MANAGEMENT

Wallace Properties, Inc. | 330 112th Avenue NE, Suite 200, Bellevue

www.wallaceproperties.com | 425-455-9976

Retail Management Consulting Systems Integration & Technology www.streamline-na.com (415) 531- 0793

NOVEMBER 2013 Recreation

Upcoming Events Mingle

Taste

KIDS’ CAMP M-Sa, 9:30 a.m.-Noon ➼ $15/day

CLASS: THE GREAT WAKE-UP CALL Nov. 7, 8-9 p.m. ➼ $5

NOV. BIRTHDAY MONTH IN POLARIS Begins Friday, Nov. 1

FAMILY GYM NIGHT Nov. 1 & 22, 5:30-8 p.m. ➼ FREE

HOLIDAY BAZAAR Nov. 9, 9 a.m.-5 p.m. ➼ FREE

PRIME RIB SATURDAYS IN POLARIS Saturdays 5:30-10 p.m. ➼ $24.50

WALTZ DANCE WORKSHOP M, Nov. 4, 7:15-9:15 p.m. ➼ $30

DIGITAL PHOTOGRAPHY CLASS: FAMILY PHOTOS AND PHOTO GIFTS Nov. 12, 6-9 p.m. ➼ $45

FLOAT-IN MOVIE NIGHT Nov. 8, 7 p.m. ➼ FREE VETERAN’S DAY ALL-SPORTS CAMP Nov. 11, 9:30 a.m.-2 p.m. ➼ $40

COMEDY NIGHT Nov. 15, 8-10 p.m. ➼ $22 TRIVIA NIGHT IN COSMOS Nov. 26, 7-8:30 p.m. ➼ FREE

KIDS’ NIGHT OUT: SOCK HOP Nov. 15, 6-9 p.m.. ➼ $33 Put on those blue suede shoes and get ready to rock around the clock.

Tennis DAY AFTER THANKSGIVING DRILL Nov. 29, 10:30 a.m.-1 p.m. ➼ $60

Fitness THANKSGIVING DAY: SPECIAL GPX SCHEDULE Nov. 28

C L A S S I F I E D S VACATION RENTALS

KAUAI, POIPU BEACH, KIAHUNA PLANTATION. 1 bedroom deluxe condo.

SERVICES

CANNON BEACH (ARCH CAPE). Exquisite oceanfront. Elegant and romantic 3 bedroom, 3 bathroom, all new interiors with sweeping 180-degree views, stone fireplace, cherry, stainless, ceramic and quartz, with hardwoods, vaulted ceilings, DSL and hot tub. N o s m o k i n g / p e t s . We e k l y m i n i m u m . 503.803.0370 or tunquelen@comcast.net.

Ocean/ lagoon/garden view. $210/night. 425.643.1805, ext. 14. www.kiahunapoipucondo.com. KIHEI, MAUI. Beach front 2 bedroom, 2 bathroom condominium. Ground level. Steps out to 4 mile sandy beach. Maalaea Surf Resort. 425.463.5437.

DAVE’S PAINTING, INC. 25 years Eastside custom painting. Pressure washing driveways and patios. Free estimates. Owner present at all jobs. 425.747.2543.

PARIS. Chic 2-bedroom, 2-bath apartment in FOUR SEASONS VILLA, KONA, HAWAII. 3 bedroom, 3 bathroom villa at Huala-

7th Arrondissement. Walk to Seine and Eiffel Tower. 206.328.0897.

RIGHT HAND WOMAN Personal assistant for busy professionals and seniors. Home management, shopping, meal preparation, errands, chauffer, party planning. Make your life a little easier; call today 425.315.2706. righthandwoman@comcast.net.

lai Four Seasons. Ocean view, exquisitely furnished. All resort amenities included. Sandy, 2 0 6. 8 5 1 .4 8 1 0. w w w. h u a l a l a i f o u r seasons.com.

To place a classified ad call 688.3162, email reflections@bellevueclub.com or visit www.bcreflections.com/classifieds *Classifieds deadline is the first of the month prior. 54 | november 2013 reflections

you made the money. now, shouldnâ&#x20AC;&#x2122;t you have the strategies to protect it?

a Private Wealth management company E v E r g r E E n g av E k a l . c o m

B E l l E v u E

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a r E a

Aquatics

Ongoing Events For full lists of adult classes and events, pick up the latest copy of the Bellevue Club Connector or visit www.bellevue club.com/fitness /BCconnector.pdf.

FREE! INFLATABLE OBSTACLE COURSE, Saturdays, 6:30-8 p.m., and Water Runner, Sundays, 5-6:30 p.m.

HALF-PRICE WINE NIGHT IN POLARIS Tuesdays

FALL SESSION BLUE WHALES AND GROUP SWIM LESSONS For full information, visit www.bellevueclub.com/youth.

WINE FLIGHT NIGHT IN POLARIS Fridays, 5:30-8:30 p.m. Discover new wines in Polaris. Choose from any three reds ➼ 2-ounce pours for $15 or any three whites ➼ 2-ounce pours for $10

PRIVATE SWIM LESSONS MASTERS/ADULT FITNESS SWIMMING M-F noon-1 p.m.; T/Th 5:45-7 a.m. or 9-10 a.m.; F 5:45-7 a.m.; Sa 7-8:30 a.m. For information and reservations for any Aquatics program, call 425.688.3223.

Recreation FREE! ROUND-ROBIN SQUASH Thursdays, 6 p.m. PRIVATE DANCE LESSONS (all ages) PRIVATE BASKETBALL LESSONS (6+) KARATE CLUB (7+) MUSIC LESSONS (9+) KIDS’ NIGHT OUT (3-10) RACQUETBALL & SQUASH LADDERS To receive your invite, email recreation@ bellevueclub.com. FALL SESSION CLASSES, CAMPS & PROGRAMS For full information, visit www.bellevueclub.com/youth.

Taste

COSMOS HAPPY HOUR Monday-Friday, 3:30-6:30 p.m. and 10 p.m.-close. Saturday & Sunday, open-close HAT TRICK SPECIAL IN SPLASH Daily, 11 a.m.-close Three small plates ➼ $20

Tennis ADULT GROUP LESSONS

SUNDAY FAMILY FUN NIGHT Sundays, 4-9 p.m. Half-price wine and beer by the glass, half-price kids’ meal when eating with a parent.

JUNIOR GROUP LESSONS MIXED DOUBLES NIGHT LADIES’ FLIGHTS MEN’S NIGHT

OPTIMUS PRIME IN SPLASH Thursdays, 5 p.m. until gone Slow-roasted prime rib (9 ounces) ➼ $24 There’s even a smaller petite cut for the kiddos, ➼ $10

LADIES’ NIGHT JUNIOR TENNIS TEAM JUNIOR USTA PROGRAM

Fitness See a Group Personal Training or GPX schedule (available at the Athletic Services Desk) for a full list of classes.

The stage is yours. Advertise in REFLECTIONS. www.BCref lections.com Eric Nienaber 425.445.6800 Sue Nienaber 425.455.9881

The

SERVICE NETWORK is almost here! RESERVE YOUR SPACE BY NOVEMBER 29TH AND PUT YOUR BUSINESS CENTERSTAGE

56 | november 2013 reflections

EDITOR’S PICKS

november 2013

ways to taste the city

IN CELEBRATION OF OUR FOOD ISSUE, HERE ARE OUR TOP PICKS FOR TOURING THE CITY’S CULINARY SCENE.

1 2 3 4 5 6 7

SAVOR SEATTLE Take one of Savor Seattle’s five pink umbrella tours and nibble your way around places like Pike Place Market or Capitol Hill. They also have gourmet and chocolate indulgence-themed options. savorseattletours.com SEATTLE FOOD TOURS With a tagline of “local flavor” these expert guides take you through Pike Place Market, Belltown restaurants or Capitol Hill, with the last two requiring guests be at least 21 years of age. seattlefoodtours.com EVERGREEN ESCAPES During the Woodinville Wine Trail Experience, tasters visit three wineries and also nibble on local meats and cheeses. evergreenescapes.com SEATTLE BITES For those with a bigger appetite, this tour offers fare at eight to nine Pike Place Market stops, and it’s currently TripAdvisor’s No. 1 tour. seattlebitesfoodtours.com WHITE MOUSTACHE URBAN ADVENTURE CO. If you prefer your food on wheels, this unique tour drives guests to various stops based on themes, and orders up full-size portions. The perks of riding versus walking are that you eat on the go, which allows more time for more food. whitemoustache.com FOOD TRUCKS They’re on the Eastside, too! Whether you’re in Bellevue, Redmond, Issaquah, Bothell, Kirkland or Renton, a truck is driving your way. With new schedules every week, you have the opportunity to taste a whole fleet. seattlefoodtruck.com BUILD YOUR OWN There are plenty of fine places to feast on the Eastside. Create you own list of stops (be sure to include one of the Club’s three eateries!) and split dishes with friends … to save room for more, of course.

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Elevate your game at a playground stunningly perched on top of it all. Above deadlines. Above the blahs. Above playing it safe. This is Snoqualmie Casino. Welcome to an elevation where dull cannot exist. SEATTLEâ&#x20AC;&#x2122;S CLOSEST CASINO | I-90 E. EXIT 27 | SNOCASINO.COM

BELLEVUE CLUB

YOUR COMMUNITY MAGAZINE

NOVEMBER 2013

TONY

BACON is armed with stylish socks and a mission to cover the city

THE MODERNIST FOOD MOVEMENT How science and food meet to create the perfect dinner

OF THE TOWN