Reflections: October 2014

BELLEVUE CLUB

HOTEL BELLEVUE

OCTOBER 2014

sweet seattle

A guide to the best places to satisfy your sweet tooth

26

crazy for coffee in Kona Kona serves up everyone’s favorite caffeinated beverage in a gorgeous environment

48

on tap

A brewing success story, featuring two local boys from Woodinville

36

INSIDE

october 2014

26

36

SWEET SEATTLE

ON TAP

A guide to the best places to satisfy your sweet tooth.

16 18 20 22 32 46

42

A brewing success story, featuring two local boys from Woodinville.

42 AN ITALIAN INSTITUTION

How one family’s loss turned into inspiration.

CITY SCENE The Northwest Chocolate Festival, a celebration of the sweetest vice on Earth.

HALLOWEEN HAPPENINGS Enjoy a whole month of pumpkin picking, spooky events and costumed fun.

CHEF’S CORNER Executive Chef Chris Peterson cooks up the perfect fall comfort food.

LIVING THE DREAM Driving a high-end sports car doesn’t have to be a dream anymore.

CRAZY FOR COFFEE IN KONA Kona serves up everyone’s favorite caffeinated beverage in a gorgeous environment.

LET’S FACE IT Seven facts you didn’t know about the Hydrafacial, the newest luxury skin-care treatment at The Spa.

Departments 08 Up-front 10 Calendar 12 Newsfeed

4 | october 2014 reflections

14 Employee Q&A 64 Classifieds 56 Body | Mind 66 Heard in the Halls 58 F-Stop

october 2014

EDITOR’S LETTER MANAGEMENT STAFF

more pleasure,

LESS GUILT

I

President S. W. Thurston Member Liaison Beth Curtis Executive Chef Chris Peterson 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 Wallis Financial Manager Jeff Ohlstrom Operations Controller Gina Abadia Communications Director Chelsea Nelson Membership Director Lisa Seibert Human Resources Director Donna Gray

CONTACT

recently discovered that the only thing more fun than indulging in a guilty pleasure is talking to other people about theirs. In fact, I think it might be my new guilty pleasure.

When we decided to produce a Guilty Pleasures Issue, I naturally planned for articles about wine and beer, chocolate, cheese, coffee, extravagant spa days and other indulgent activities. But what I didn’t expect were the dozens of weird and wacky stories about what other people consider their guilty pleasure of choice.

For example, one of our staff members at the magazine (who shall remain nameless) admitted that her guiltiest pleasure is belting out soundtracks to animated Disney movies while cooking or cleaning her house. And she wasn’t the only one to confess that singing out loud to embarrassingly bad music is a favorite pastime. Other people I talked to listed addictions to social media outlets, celebrity gossip websites or reality TV shows as theirs.

Don’t get me wrong; I did talk to dozens of people who fessed up to indulging in some rather rich— or downright odd—culinary creations. And if you have a strong stomach, you can read their admissions in “Eat Now, Cry Later” on page 66. But in putting together the issue, I couldn’t ignore all the other categories of guilty pleasures, which is why you will see some interesting statistics about trashy TV shows in “The Reality of Reality TV” on page 56. And why you’ll see information about how to own a Tesla for a day on page 22.

But no matter the indulgence, with this month’s issue as inspiration, I encourage you to embrace and celebrate your guilty pleasure this fall. And try focusing more on the pleasure for once, less on the guilt.

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 31 ISSUE 5 www.BCreflections.com publisher

Chelsea Nelson | 425.688.3161 editor

Lauren Hunsberger | 425.688.3162 art director

Bonnie Tankovich | 425.688.3194 advertising

Sue and Eric Nienaber | 425.455.9881 display advertising

To receive a rate card and media kit, please call 425.455.9881 or visit www.bcreflections.com classified advertising

425.688.3162

Happy reading!

Lauren Hunsberger, Editor

6 | october 2014 reflections

BELLEVUE CLUB REFLECTIONS (ISSN 1096-8105) is published monthly by the Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004. Copyright 2014 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.

Becky Gray & Bill Cahill

Sponsored By:

october 2014

up-front

Everything in Moderation

B

y definition, a guilty pleasure is something you enjoy and consider pleasurable, despite feeling guilt for enjoying it. As the Bellevue Club’s Wellness Coordinator, it’s my job to help people develop a plan to achieve their fitness and nutrition goals, and this means I hear a lot about people’s bad habits and guilty pleasures, mostly regarding food and lifestyle choices.

As I was thinking about guilty pleasures, I was reminded of the book The Desire Map by Danielle LaPorte, which our whole fitness department is currently reading.

The premise behind the book is to learn how to identify your core desires and then work from there to outline your goals. While brainstorming what to write in this letter, one section of the book stood out to me in how it relates to the topic. LaPorte says: “Here’s the thing: as hardwired achievement-bots, many of us subscribe to systems of success that actually become blockages to our instincts.”

What that means to me is that so often we are consumed with the concepts of what we should eat or how we should act that we don’t listen to our true core desired feelings. In reality, we should spend less time worrying about what we shouldn’t do and more time thinking about what makes us happy. This translates to guilty pleasures because I believe it’s actually important to identify your guilty pleasure, and then focus more on the pleasure and not so much on the guilt. In other words, figure out what makes you happy and find a way to enjoy it—just with some balance and moderation in mind.

For example, my favorite guilty pleasure is sweet treats. I try not to feel terribly guilty when I enjoy a sweet treat because a little indulgence serves my happiness more than maintaining a strict regimen that doesn’t allow for any sweets. In general, my belief is there should be a balance in life, and that certainly includes being able to enjoy ice cream or pizza every now and then. But again: everything in moderation. If it’s really something that makes you happy, then you should eat it or do it. Otherwise, you might risk losing sight of your true desires.

And if you aren’t quite sure how to incorporate your guilty pleasures into a healthy lifestyle, come see me and I will set you up with one of our registered dieticians. They can provide you with serving sizes and healthier options for your favorite sweet treats or anything else you just aren’t willing to give up.

Tricia Betenson, Wellness Coordinator

8 | october 2014 reflections

contributors michael m at t i

Michael Matti is a Seattle-based photographer who shoots everything from architecture to weddings .

see m ich a el’s wor k in

“sweet seattle” [page 26].

haley shapley

When she’s not on the road, Haley Shapley writes about travel, health and more from her home in Seattle. see haley’s work in “cr azy for coffee in kona” [page 48].

Samantha Storz

Bellevue native Samantha Storz interns at Reflections and loves w r it i n g a b o u t new topics and events. see samantha’s work in “halloween happenings” [page 18].

alexa alsept

Marketing and social media enthusiast and Ref lections intern Alexa Alsept is always looking for what’s trending and fun topics to write about. see a l e x a’s wor k in “living the dream” [page 22].

Experience the joys of the season.

Redmond Town Center Gift Cards Give the gift that fits everyone. Redmond Town Center Gift Cards are a thoughtful way of thanking customers, employees, vendors and friends for a great year. Gift cards can be used for shopping, dining and entertainment. Order at Guest Services or at redmondtowncenter.com/gift_cards

Festivities for the Holidays include: The Eastside’s only carousel An outdoor skating rink A “Photos with Santa” cottage Community Music Stage

7525 166th Ave. NE Redmond, WA 98052 (425) 869-2640

redmondtowncenter.com

Facebook “f ” Logo

CMYK / .eps

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CMYK / .eps

CALENDAR

bellevue club

FEATURED EVENT

OCTOBER 2014 SUN

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Ghost Conference, October 24 - 26 Brave the three-day conference filled with paranormal tours, investigations and panel discussions. ➸ For more information, visit portgamble.wix.com.

SPECIAL EVENTS SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

03

04

Family Gym Night

Enhance Your Balance

Naturopathic Cleanse

07/09

10

11

InBody Testing

All-Sports Camp

Take Flight: Intro to Inversions & Arm Balances

17

18

Kids’ Night Out

Naturopathic Cleanse

Ask the Dietitian

12 Take Flight Level 2: Intermediate/ Advanced Inversions & Arm Balances

24 Family Gym Night

27

31

Family Pumpkin Carving

Halloween Carnival

Aquatics, Tennis & Recreation Session Classes Begin

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

AQUATICS

10 | october 2014 reflections

MEMBER EVENTS

FITNESS

TENNIS

FOOD & BEVERAGE

STRENGTH and STABILITY Berkshire Hathaway HomeServices Brings the Definitive Mark of Strength, Stability and Quality to the Real Estate Market.

Contact Your Local Professionals of the Global Real Estate Brand.

BERKSHIRE HATHAWAY HomeServices

Northwest Real Estate

425.453.9100 TeamBellevue@bhhsnwrealestate.com App.bhhsnwrealestate.com/TeamBellevue • TeamBellevue.com ©2013 An independently operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity.

bellevue club

NEWSFEED

What’s with all the Construction?

It may seem like there is more construction than usual going on both within the Club and the City of Bellevue. To help you keep up with all the various projects, here’s an update about what’s under construction.

Bellevue Club The Women’s Locker Room - A multi-stage refresh of the Women’s Locker Room started this summer and we anticipate completion by late fall. Updates include additional day lockers with new digital locking systems, more spacious locker aisles, additional vanity area, new carpet and new lounge furniture.

Parking Lot - A parking lot expansion, which will add approximately 30 to 40 more spaces to the existing parking lot, has begun and we anticipate completion by late fall.

The City of Bellevue

With dozens of new major construction projects coming down the pipeline, Bellevue residents can look forward to significant growth in the coming months.

Below is just a short list of what’s currently approved and in the works.

• SOMA Towers Phase 1 Located on 200 106th Avenue NE, this two-phase project will eventually encompass two towers for a total of 266 residential units and 26,000 square feet of retail space.

• Marriot Hotel Housed on 200 110th Avenue NE, the hotel chain will be bringing 376 hotel rooms to the city.

• Bellevue Office Tower On 833 108th Avenue NE, there will soon be a new 19-story office building with two levels of underground parking and six above ground.

12 | october 2014 reflections

TOP

tweets

@KimBrooksStyle Sunday night bite and swim.... @HighlineAC Attention Highline Club staff - we’ve been nominated by the Bellevue Club to take on the ALS Ice Bucket..

COMMUNITY october 2014 EMPLOYEE SPOTLIGHT

Scotty James

HOMETOWN: Bothell, WA

➼ POSITION:

Splash Assistant Manager ➼ THREE WORDS TO DESCRIBE ME:

humorous energetic loyal

➼ WORKED AT THE BC:

five years

➼ FAVORITE MOVIE: The Boondock Saints.

➼ BEST MEMORY MADE AT THE CLUB: One time when I was stocking, I bent over with a large box of wine and I ripped my pants down the entire backside.

My only solution at the time was to staple them back together.

➼ FAVORITE FOOD: Breakfast burritos. They combine the two types of food I love the most: breakfast and Mexican food.

➼ FAVORITE PART ABOUT MY JOB: Getting to work with awesome people, not just at Splash, but at the whole club.

➼ FAVORITE BOOK: Watchmen (graphic novel).

➼

FAV O R I T E F I C T I O N A L C H A R A C T E R :

Boba Fett.

➼ HOBBIES: Live music events, video games, running, hiking, wakeboarding, craft beer tasting.

➼ SIBLINGS: One older sister. ➼ HIDDEN TALENT: I can play the ocarina. ➼ AN ITEM ON MY BUCKET LIST: See a baseball game at every MLB stadium.

➼ FAVORITE PLACE IN THE WORLD: My parents’ property in Kauai.

➼ I JUST CAN’T LIVE WITHOUT: My music collection and Seattle sports teams.

14 | october 2014 reflections

Aireloom Baker Councill Dedon Guy Chaddock Hancock & Moore Hickory Chair Stickley

SAVE UP TO 50% DURING OUR

87th ANNIVERSARY SALE

10708 Main Street, Bellevue, WA | 425.450.9999 www.masins.com Masins Furniture

@masinsfurniture

Four generations of furnishing Northwest homes

CITY SCENE october 2014

The Northwest Chocolate Festival by

written samantha stor z

October 3–5 Chocolate might just be the most beloved vice of all. And the first weekend of October, the Northwest Chocolate Festival celebrates chocolate in all its decadent and sophisticated glor y. The finest chocolatiers, local and international, will be featured at the beautiful Bell Harbor Pier downtown. Guests are welcome to tastings of craft chocolates and pastries, along with beer and wine pairings. Over 50 workshops and live chocolate-making demonstrations will enlighten viewers on what it takes to make a quality chocolate bar, truffle or fudge. Graze the deliciousness served from dozens of “true bean to bar” chocolate makers. Much of what you’ll taste is handmade, fairly traded, vegan, award-winning, or made in small batches using original techniques. Integrity and carefulness truly take the common to the exotic. This event is kidfriendly.

Day passes and weekend passes are sold at nwchocolate.com.

16 | october 2014 reflections

We think

minor injuries shouldn’t be a major expense.

Urgent Care Clinics in Redmond and Issaquah Our urgent care centers are a smart option when you have unexpected, non-life-threatening injuries or illnesses. In addition to shorter wait times, we offer substantial savings over a typical ER visit. Not only that, but topnotch imaging services are conveniently located in adjacent facilities.

We think about you

OverlakeHospital.org/urgentcare

recreation

october 2014

halloween happenings October is about much more than one night of trick-or-treating fun. Enjoy a whole month of pumpkin picking, spooky events and costumed fun.

Kelsey

Cree k Farm Fair

S erres

Farm Pumpkin Pa tch

Celebrate the autumn season at this beau-

Head to Redmond to pick a variety of

tiful Bellevue spot. Festive old-timey ac-

pumpkins as well as duck races, a corn

tivities, pony rides and food make for a

maze, hay rides and an animal train. serres-

perfect family-friendly event. Pumpkin

farm.com/Pumpkin_Patch.html

decorating, animal exhibits and live entertainment spice up the fun. The free fair is being held Saturday, October 11, from 11:00 a.m. to 4:00 p.m. farmerjayne.com

Sto cker Farms Famil y Pumpkin Par k an d Corn

Maze

A giant corn maze, pumpkin patch and family activities await you at this Snohom-

The Grea t S BCC Pumpkin R a ce

ish farm. Open on weekends and Tuesday

The South Bellevue Community Center will

through Friday in October from 10:00 a.m.

be hosting the third-annual decorated

to 6:00 p.m. Cost is $9.95 for everyone 3

pumpkin race. Directions on how to prepare

years and up. stockerfarms.com/pumpkin-

your pumpkin are included upon registra-

park.aspx

tion. The race is held on Saturday, October 26, from 10:00 a.m. to noon. bellevue.

Bellevue

Cl u b Famil y-

Frien dl y Even ts

com/happening

To get the whole family into the spooky Dra cula

spirit, the Bellevue Club will be hosting two

The International Ballet Theatre’s original

nights of Halloween events, guaranteed to

production of Dracula is back again this

be a ghoulishly great time. Family pumpkin

year. A blend of classical ballet and folk

carving will take place on October 27, from

rhythms create a special tradition for

6 – 7:30 p.m., and the annual Halloween

families with children aged 5 and up. Per-

Carnival is on October 31, from 6 – 8:30 p.m.

formances will be held at Meydenbauer

For more information, call 425.688.3177.

Center on October 31 through November 2 at different times. ibtbellevue.org

18 | october 2014 reflections

by

written s a m a n th a stor z

DESIGN / BUILD Redmond, Washington

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

CHEF’S CORNER october 2014 E X E CU T I V E C H E F C H R I S PE T E R S O N CO O K S U P T H E PE R F E CT FA L L CO M FO RT FO O D A N D E V E RYO N E ’ S FAVO R I T E GU I LT Y PL E A S U R E :

MACARONI AND CHEESE

INGREDIENTS

PREPARATION

1 ounce butter

In a large saucepan, melt the butter. Once melted, whisk in the flour until thoroughly incorporated.

Keep cooking, stirring until mixture turns a golden brown. Add cold milk to the mixture, and bring it to a simmer. Season to taste with salt and pepper.

Stir until mixture is nice and thick. Fold in a cup of cheddar cheese. If it gets too thick, thin it with a little milk. Gently toss with the cooked macaroni and top with the remaining four tablespoons of cheddar on each plate.

1 ounce flour 1 cup milk 2 teaspoons kosher salt 1 teaspoon white pepper 1 cup, plus four tablespoons shredded cheddar 1 pound cooked macaroni pasta

ADDED INDULGENCE For an extra guilty pleasure, try incorporating the following add-ins to the mix: Fontina cheese Gruyere cheese Parmigiano-Reggiano Goat cheese Smoked Gouda Bacon Lobster Andouille sausage Crab White truffle oil Pancetta Spinach and artichoke Sun-dried tomatoes Roasted garlic

20 | october 2014 reflections

EVEN YOUR CHOICES W I LL H AV E C H O I C E S. There is no one-size-fits-all retirement. That’s why there is truly no end to the choices you’ll find when you live at The Bellettini Retirement Community. You’ll have options upon options in wellness, fitness, dining, travel, social activities, and more. Do you know how fun it is to be able to select from a variety of activities so immense it boggles the mind? We invite you to find out at a complimentary lunch and tour. Call 425-450-0800 to schedule.

1115 - 108th Avenue NE • Bellevue, WA 98004 • 425-450-0800 • www.thebellettini.com

Bellettini_choices-2_REF_8.25x10.75.indd 1

9/5/2014 3:47:35 PM

LIVING T DREAM TESLA ROADSTER 22 | october 2014 reflections

photography provided by tesla motors

G THE M at least for the day

written

by

alex a alsept

Driving a Tesla doesn’t have to be just a dream anymore: take advantage of the opportunities to rent, offering the brilliance of this luxury vehicle to the masses.

Tesla is one of the most popular car brands around the world. Unfortunately, not everyone has the opportunity to own one, and the price tag isn’t budging. Luckily, for those who don’t want to fork up $70,000 to purchase a Tesla, there are other options.

bellevue club october 2014 | 23

TESLA MODEL S

Club Sportiva, an exotic car rental company, offers a one-day Tesla Model S P85 rental on eBay. For the price of $899, you will receive 100 complimentary miles and the chance to show off this beautiful car to the world. However, for a less-expensive alternative, Hertz Dream Cars program now offers Tesla Model S rentals starting at $400 per day, which includes 75 complimentary miles, with any additional mile costing $0.75.

However, if you’re merely curious, test-driving is the way to go. Tesla’s Test Drive events take place all over North America. For 15 minutes you can bring along up to three guests and travel around on a predetermined route that is specifically selected to highlight the car’s full capabilities. Reserve a spot in advance: these events book fast.

24 | october 2014 reflections

photography provided by tesla motors

➸ HOT CAKES MOLTEN CHOCOLATE CAKERY

Sweet seattle

A GUIDE TO THE BEST PLACE S T O

26 | october 2014 reflections

S

O

SAT ISFY YOU R SWEET TOOTH written

by

k atie v incen t

/// photogr a ph y

by

m ich a e l m at ti

bellevue club october 2014 | 27

With all the energy that goes into staying healthy, it can easily become a full-time job. But it’s important to save room for the sweet treats in life every now and then. And our temperate, treefilled corner of the country is happy to help you find your occasional come-to-Jesus moment with some of the most carefully crafted, locally derived and downright delicious sweets imaginable.

28 | october 2014 reflections

➸ HOT CAKES MOLTEN CHOCOLATE CAKERY A line always trails out the door at Autumn Martin’s dessert heaven, where the menu presents decadent delights like boozy milkshakes, cookies, seasonal cakes and the signature molten chocolate cake. Martin, the former head chocolatier at Theo Chocolate, is dedicated to supporting organic, local, small farms in all of her creations, such as the seasonal, local rhubarb bread pudding or the saffron from Port Angeles in her caramel sauce. “I grew up in Washington,” Martin says, “and my childhood full of eating Northwest treats like smoked salmon and fresh berries definitely informs my creations at Hot Cakes. One of my favorite examples is the cold-smoked chocolate chips; I love bringing the smoky flavor into sweets, where it’s an unexpected delight.” Many of Martin’s creations are available for sale online, and some of her products are also sold at retail locations throughout Puget Sound. getyourhotcakes.com

photo by cori g. keady

➸ HIGH 5 PIE Using her grandma Molly’s favorite all-butter crust recipe, Dani Cone has built a vintage kingdom of all things pie. That’s right, not just your classic nine-inch. High 5 Pie will satisfy your pastry cravings with crusted concoctions like bite-size pies, pie lollipops, pies in Mason jars, turnovers, and even the Mile Wide Pie for 30-plus people (or less, if you’re feeling ambitious). With a penchant for regional flavors, and a dedication to local flour and butter, Cone is proud to name marionberry as one of High 5’s most popular flavors.

“Locals, of course, know this as one of our favorite regional berries, and out-of-town guests love learning about it and trying it for the first time.” Other Washington-sourced favorites include apple, salted caramel pear, and double blackberry. high5pie.com

bellevue club october 2014 | 29

30 | october 2014 reflections

➸ MOLLY MOON’S ICE CREAM In the last six years, Molly Moon’s has quickly grown to include six retail outlets and has become one of the models for Seattle-area ice cream. The company, self-described as locavore and artisan, sources local dairy from Edaleen Dairy Farm and gets 90 percent of its ingredients from small farms in the Pacific Northwest. According to Molly Moon’s Emily Arnold, most popular flavors include “Honey Lavender—made with Northwest honey and lavender from Purple Haze farm in Sequim—and Balsamic Strawberry—made with western Washington strawberries and local honey balsamic vinegar.” mollymoonicecream.com

bellevue club october 2014 | 31

➸ THE CONFECTIONAL Why share a cheesecake when The Confectional can make you your very own? With over 12 flavors of individual-size cheesecakes, dips and truffles at their three iconic Seattle stores, the company is dedicated to transparency where each store features a visible kitchen in which customers can watch the chefs bake, dip and roll—a component coowners Paul Verano and Destiny Sund affectionately call their “chocolate theater.” The Confectional especially enjoys devising special Seattle-themed creations. “The most Seattle-unique cheesecake was our Beast Mode Skittles cheesecake, topped with the number 12 last winter,” Verano says. “We couldn’t bake this yummy cheesecake fast enough. Currently, we are working on a Grand Slam Mariner’s cheesecake—made with real Grand Marnier of course!” theconfectional.com

32 | october 2014 reflections

FRAN’S CHOCOLATES Chocolatier and University of Washington alum Fran Bigelow has been in business since 1982, when she first opened Fran’s Patisserie and Chocolate Specialties in Seattle. Thirty-two years later, she has three retail locations featuring small-batch chocolates lovingly crafted in the company’s Georgetown facility. As far as local ingredients go, the Single Malt Whiskey truffle is made with a Scotch blend from Oregon distiller Clear Creek, while the Peppermint Imperiale is crafted from Yakima Valley mint. In a nod to Fran’s alma mater, the company is offering a commemorative UW box of salted caramels for the school’s 150th anniversary. This is quite the treat, as marketing director Kathryn Park says, “Our salted caramels are universally loved.” franschocolates.com

MIKE’S AMAZING CAKES An Eastside fixture for the last 18 years, Mike’s has no trouble living up to its name.

Owner and head pastry chef Mike McCarey boasts an impressive résumé of one- to three-dimensional confections ranging from elegant and sweet to quirky and monstrous. “Typically we could be doing the sweetest, prettiest little two-tier wedding cake with Swiss dots and flowers,” McCarey says. “At the same time, we could be working on a cake that’s a gothic wedding fortress with zombies attacking the bride and groom.” McCarey’s gâteau gift has won him multiple awards and a clientele that includes Dustin Hoffman, Julia Child, Rodney Dangerfield and the Smithsonian. mikesamazingcakes.com

D’AMBROSIO GELATO Under direction of university-certified gelato master Enzo D’Ambrosio, this small gelateria has grown to three retail locations in Bellevue, Capitol Hill and Ballard and serves some of the most authentic gelato the Pacific Northwest has to offer.

As Enzo’s son Marco puts it, “[We] upped the game on frozen desserts in the Northwest because we introduced to the market a very traditional and artisan way of producing gelato.” Made in small-batches by hand in D’Ambrosio’s Ballard kitchen, all of their ice cream is made with organic dairy from Fresh Breeze in Lynden, while any authentic Italian ingredients—such as pistachios—are shipped directly from the motherland. dambrosiogelato.com

bellevue club october 2014 | 33

➸ BOEHM’S CANDIES & CHOCOLATES Housed in the infamous Edelweiss chalet in Issaquah since 1956—after a 14-year stint in Ravenna—Boehm’s has been producing fine chocolates in the Pacific Northwest for 72 years. Heritage is key in their recipes, per owner Bernard Garbusjuk. “One of our most popular confections would be our Mozartkugeln, which originated from Austria by my great-great grandfather. It has a marzipan center wrapped in a hazelnut confection and is double-dipped in our exquisite bitter or milk chocolate.” Other popular choices include Hawaiian sea salt caramels and the Sea Foam made from spun molasses.

For a Willy Wonka–style day trip, take the family to Edelweiss for a guided tour with plenty of samples. boehmscandies.com

kennedy catholic

high school

open house Wednesday, November 5 6:30 pm – 8:30 pm For more information, visit us online at www.kennedyhs.org or contact Sarah Dahleen, Director of Admissions, at dahleens@kennedyhs.org or 206.246.0500 ext. 373.

34 | october 2014 reflections

Jason Weese Congratulations on Your Barron’s Top Advisor Ranking Jason, the professionalism and experience that landed you a spot on Barron’s list of the top 1,200 Financial Advisors is a bright example of the quality of advice we seek to provide at Morgan Stanley.

Thank you for the work you do each day for your clients and for carrying forward the culture of excellence at our firm.

Bellevue Wealth Management Group at Morgan Stanley Jason L. Weese, CIMA,® CFP® Family Wealth Director Financial Advisor 500 108th Ave NE, Suite 1900 Bellevue, WA 98004 425-453-6916 www.morganstanleyfa.com/ bellevuewealthmanagementgroup jason.weese@morganstanley.com

Certified Financial Planner Board of Standards Inc. owns the certification marks CFP®, CERTIFIED FINANCIAL PLANNERTM 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.

Investment Management Consultants Association, Inc. owns the marks CIMA®, Certified Investment Management Analyst SM (with graph element),® and Certified Investment Management Analyst.SM Source: Barron’s “Top 1,200 Advisors,” February 24, 2014, as identified by Barron’s magazine, using quantitative and qualitative criteria and selected from a pool of over 4,000 nominations. Advisors in the Top 1,200 Financial Advisors have a minimum of seven years of financial services experience.

Qualitative factors include, but are not limited to, compliance record and philanthropic work. Investment performance is not a criterion. The rating may not be representative of any one client’s experience and is not indicative of the financial advisor’s future performance. Neither Morgan Stanley Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pays a fee to Barron’s in exchange for the rating. Barron’s is a registered trademark of Dow Jones & Company, L.P. All rights reserved. © 2014 Morgan Stanley Smith Barney LLC. Member SIPC.

JOB INFORMATION 7821154 / 602889464

PROJ. NO.:

BAR030 CRC819464 CS 7954963 07/14

TRIM SIZE:

SPECIFICATIONS 8.25" × 10.75"

NOTES

ON TAP written

by

•

l au r en h u nsberger

photogr a ph y

36 | october 2014 reflections

by

m ich a e l m at ti

RUN BY TWO LOCAL BROTHERS, TRIPLEHORN BREWING COMPANY HAS QUICKLY GROWN FROM A PIPE DREAM TO AN AWARD-WINNING WOODINVILLE BREWERY AND ALEHOUSE.

bellevue club october 2014 | 37

A

side from brewing high quality craft beer, Rich and Ray Nesheim had one important goal in mind when they opened Triplehorn Brewing Company: to become the local boys who built the go-to local watering hole in Woodinville.

“We grew up here,” says Rich Nesheim.

“That’s the whole

Now, just two years after pouring the first pint, they reasoning behind are making headway in creating a name for themselves.

The Washington Beer Awards recently awarded Triplehorn Gold Medal for their Enable Session Ale and a Bronze Wo o d i nv i l le; we aMedal for the BYGG VIN Barley Wine. The brothers are also currently crunching numbers to purchase the equipwanted to be the lo- ment needed to quadruple their production and keep up with the ever-growing demand. And, their beer can now cal boys in our com- be regularly found on dozens of taps from Bellingham to Tacoma. munity, and we had So, while the verdict may still be out on whether they’ve made it as the definitive watering hole of Woodthey are indisputably making their mark on the a little foresight to inville, local beer scene. But, the two brothers, both of who left Woodinville at different points in their lives to pursue s e e t he t r end of careers in construction, say it’s been quite the roundabout way of getting here. br e w er i e s g oi n g TRIPLEHORN HISTORY more towards com- “This wasn’t the original idea; the original idea was wine.

We have property over in Eastern Washington, and we munity breweries.” were going to start growing vines and making wine. That was four years ago,” Rich says, who handles much of the business and marketing for the company. “But after we ran the numbers, we decided that it was not something we’d like to get into.

“There are hundreds of wineries in Washington, and far less breweries. We’ve always been foodies, wine and beer people, and we just ran all the economics and decided this is the way to go.”

Rich says the brothers also really liked the quickness of the beer-making process, noting that an average batch of beer can be made in just a few weeks versus the months and years it takes to create wine. He saw this, coupled with his ability to play around with different herbs, flavors and recipes, as a creative outlet to experiment. And experiment they did.

38 | october 2014 reflections

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1495

“We opened up with three styles of beer; in two years we’ve produced over 60 styles,” Rich says. Those styles include a regular lineup of beers that remain on the menu year-round, plus dozens of specialty and seasonal batches.

Just for starters, one specialty style blended their Imperial Stout with a blond and was then aged in cabernet syrah wine barrels from Patterson Cellars (they often collaborate with other local wineries or distilleries).

That specific batch was just a “one-off,” a one-time 200-gallon product they made last year that people still ask about.

But even their regular styles, like the Intervention IPA, packs a creative punch. They make it by dry hopping an IPA in Jack Daniels’ barrels they source straight from the whiskey giant.

“There’s a lot of creative artistry that goes into it. I come from a background of building custom homes with unlimited budgets, and I’m seeing that passion run over into this,” Rich says. “We’re not afraid of doing something new; we know what our base sells, and so for us to be able to mess around with something is really cool.”

THE MAD SCIENTIST AND HIS LAB

RAY NESHEIM

RICH NESHEIM

BELLEVUE CLUB BEER DINNER Join us for a dinner featuring Triplehorn selections on October 30. Meet the beermaker at 6 p.m. and stay for a five-course dinner with five beer pairings. Cost is $65 per seat.

40 | october 2014 reflections

Although Rich refers to the process as messing around, he also admits that there is an incredible amount of science and skill that goes into each batch. And that’s where his brother, Ray, comes into the picture.

“We’re totally opposite,” Rich says. “[Ray’s] a little like a nutty professor; he’s a savant with mechanics and that translated well into the brewing process.

When it comes to something he’s passionate about, he doesn’t talk about it too much; he just delves into the information. He wants to know everything right, wrong or in between.”

Rich is right in that Ray doesn’t really want to talk about making beer. He just wants to make it as best he can. In the initial phases, he spent significant amounts of time researching and working with other major breweries in the region, watching how they operate and then crafting his own process.

And, like Rich, he enjoys the experimentation process.

Rich says it’s Ray’s attention to detail and thoroughness that has allowed the brothers to execute their unique range of styles.

“We came up with a Saison style, which is a hard style to get people into around the city and the Northwest, but we’re really proud of it; we do a Belgian style, and if you like a pilsner or lager, you’re going to love the Saison,” Rich says. “A lot of science, a lot of thought went into that one. ”

As for the future, the brothers say they are more interested in maintaining quality and innovation versus worrying about sheer growth. Although they are seeking ways to ramp up current production, they are happy with being a Northwest-only beer. After all, through all their early success, their main concern remains making good beer for the locals.

“Beer is like flowers and ice cream, it always makes people happy,” Rich says. “And that’s the coolest thing about this is watching people come and drink beer and then leave, and they’re all happy. That’s how we know we’re doing the right thing, we’re doing a good thing. … Now I’m the most popular guy at my high school.” ➸ For more information, visit triplehornbrewing.com

$1,747,467 $1,704,794

$1,842,808 $1,851,218

$1,949,238 $2,075,935

Q1 & Q2 2013 Q1 & Q2 2014

Q1 & Q2 2013 Q1 & Q2 2014

Q1 & Q2 2013 Q1 & Q2 2014

Number of Homes Sold

Number of Homes Sold

Number of Homes Sold

43

69

26

$7,325,000 $7,350,000

32

21

$2,163,867

22

$6,730,750

$1,615,857 $2,516,500

Q1 & Q2 2013 Q1 & Q2 2014

Q1 & Q2 2013 Q1 & Q2 2014

Q1 & Q2 2013 Q1 & Q2 2014

Number of Homes Sold

Number of Homes Sold

Number of Homes Sold

2

2

7

9

2

2

WRE/East, Inc.

PROFILE

october 2014

42 | october 2014 reflections

AN ITALIAN INSTITUTION

How one family’s loss turned into inspiration to keep serving the city’s most sought-after Italian food.

written

by

l au r en h u nsberger

photogr a ph y

by

m ich a e l m at ti

bellevue club october 2014 | 43

IN JANUARY OF 2012, Carmine Smeraldo, the legendary Seattle restaurateur of Il Terrazzo Carmine died after suffering a stroke. “He collapsed in my arms, and that was the end of it,” says Maria Smeraldo, his wife. Grief stricken, the days following his unexpected death were filled with painful questions for Maria, the family and the loyal community surrounding the Pioneer Square restaurant, a local institution built on Carmine’s specific flare for service.

“He was quite dramatic in that it wasn’t uncommon to see a rack of lamb sailing across the room and hitting the front line, and everybody in the restaurant getting up and clapping for him,” Maria says. “He fought for perfection in everything he did.”

So when he passed away, it was up to Maria and her two sons to make the tough decision about the fate of the restaurant, their family’s longstanding livelihood. She says in the midst of grieving there were many tough conversations about whether they should—or could—sustain the restaurant that for so long was largely dependent on the personality of one man.

“The day after the funeral I walked into [the restaurant], and nobody knew what would happen,” Maria says. One of the obvious options was to give up the business. Maria consulted her two sons, CJ and Philip, and both had strong feelings about what to do.

“We had legitimate offers that would have made it easy to walk away, but I posed it to the boys, and they were very adamant that we held on to it,” Maria says. Another contributing factor to her ultimate decision to keep the restaurant in the family was the support of the staff members, many of which had worked at the restaurant for 10 to 15 years. They all pledged their loyalty to the Smeraldos and stayed on board as she prepared to take the reins. “Everyone stayed. Not a single person left,” Maria says. But even with all the support, she says she still worried about becoming the boss.

Maria has decades of experience in the hospitality business; she holds a degree in hotel and restaurant management from Washington State University, and she owned and operated a small Spanish-inspired tapas restaurant in Pioneer Square long before even meeting Carmine. But after her “passionate romance” with Carmine and eventual marriage, she took a step back from the restaurant business. While she frequented Il Terrazzo and helped her husband build the business in her own way, she says for many years most of her energy was focused on raising her family.

On top of being out of the industry, Maria says she also didn’t know if, even with the help of her boys, she had the energy to run the restaurant as Carmine had done. “I’m at retirement age, so jumping in and doing all the hands-on work

44 | october 2014 reflections

in the trenches. … You can get tired after a short time,” she says. But that was when she decided she would rely on the exact personality trait that had drawn her Carmine together in the first place.

“Working in a restaurant has to be a passionate thing, and so many places are lacking in the soul. It was a fight; it’s always been a struggle to build this business. I think now how hard it was to build this business because of the location, but it actually worked for us; it made us a little hungrier, and we overcame that,” Maria says. “I think we were both cut that way to begin with; both of us obviously had the drive to succeed.”

Because CJ and Philip also inherited that drive (both of the boys were valedictorian of their high school class), Maria encouraged them to get as much training as possible and follow in their father’s footsteps. CJ first studied at UCLA, and then he got a “deep culinary training” by working with the Canlis family at their eponymous restaurant, “another legacy restaurant inherited from two generations.”

Philip is currently at the University of Washington getting business degree. “He’s not as much interested in the culinary side of things; he’s more passionate about understanding the methodologies of his father’s ways in terms of how to run the restaurant.”

➸ “ Workin g in a r e staurant h a s to be a pa ssion ate thin g, an d so m any plac e s ar e lackin g in th e soul . It wa s a f i ght; it’s alway s been a st r u g gle to build thi s bu sin e ss...”

➸ W HAT TO ORDER: “ My husba nd was Neapolita n , a nd the y k now how to c o ok f ish . S o here you a re going to ha ve the most sumpt uous f ish . It is ver y simple; no but ter, just a lit tle oli ve oil, lit tle ga rlic , salt , pepper. But it will ha ve t he f reshest ing redient s possible , presented in it s t r uest for m .”

bellevue club october 2014 | 45

It’s now been almost three years since Maria and her boys took over. “What’s happened is nothing short of a miracle; the growth we’ve experienced. We’re growing at an incredible rate,” Maria says about Il Terrazzo. But, the family has also grown in another significant way.

Just a few months ago, they opened a chic craft cocktail bar with cicchetti specialty items (an Italian reinvention of tapas) called Intermezzo Carmine.

“I wanted to build the most beautiful bar … And the boys were coming aboard, and it was just a great opportunity we had in front of us, especially with the renaissance of Pioneer Square, something me and my husband never thought we’d see happen.”

Maria says. “It opened the door to younger diners exploring what tradition means.”

46 | october 2014 reflections

As for the boys, they believe everyone involved made the right decision to let Maria lead the family into the next phase. “She, better than anyone, understood my dad. She has acted with humility and understood that he made this place successful and to take what he did and apply her own ability and her own work ethic to build off that,” says CJ. “She’s more capable in her own right than most people understand.”

Maria says she is thrilled to keep the Il Terrazzo Carmine tradition alive. “We remain very humble; we have perseverance, passion for the art, and never lose gratitude for each body that walks into the door,” Maria says. “I’m never not going to be grateful.” ➸ For more information, visit ilterrazzocarmine.com, intermezzocarmine.com.

48 | october 2014 reflections

CRAZY FOR COFFEE IN KONA written

by

ha ley sha pley

NORTHWESTERNERS ARE NO STRANGERS TO GOOD COFFEE, AND ALTHOUGH WE CAN BREW IT WITH THE BEST OF THEM, THE GROWING OF COFFEE BEANS IS MOST SKILLFULLY DONE IN THE UNITED STATES BY OUR 50TH STATE: HAWAII. FORTUNATELY, WE’RE JUST A NONSTOP FLIGHT AWAY FROM THE BIG ISLAND, WHERE THE DISTRICT OF KONA SERVES UP EVERYONE’S FAVORITE CAFFEINATED BEVERAGE IN A GORGEOUS ENVIRONMENT.

bellevue club october 2014 | 49

ON THE PLANTATION First things first: drinking (and learning about) coffee. For that, a coffee plantation tour is a highlight of the trip. There are about 650 farms cultivating coffee in the Kona district, many of which open their doors to the public. Hula Daddy Kona Coffee is open Monday to Saturday from 10:00 a.m. to 4:00 p.m. for free coffee tasting and tours of the orchard and roasting room—guides are super knowledgeable, and you’ll get just enough of a look into the process to whet your appetite, but not so much that you’ll be bored. It’s also worth trying the teas here, flavorful concoctions made from the dried fruit of the coffee trees. More learning abounds during Greenwell Farms’ daily tours from 8:30 a.m. to 4:30 p.m., which involve walking through the coffee fields and processing facilities (and having a taste or two). Mountain Thunder also offers free tours, or you can spring for a VIP tour that allows you to become roast master for a day—everything you roast, you get to take home!

STEP BACK IN TIME For a tour that’s a little bit different, visit the Kona Coffee Living History Farm. First homesteaded in 1900, this 5.5-acre farm tells the story of Japanese immigrant farmers from the 1920s to 1940s. You’ll learn about coffee cultivation, but more importantly, you’ll get a glimpse into how these coffee pioneers lived nearly a century ago. Coffee, macadamia nuts, roaming chickens, and a friendly donkey are all part of the package. Add this to one of the modern-day tours, and you’ll have a more holistic understanding of Kona’s coffee heritage.

SLEEP SOUNDLY Live a life of leisure at Four Seasons Resort Hualalai at Historic Ka’upulehu, designed with native art, nature-inspired touches and plenty of outdoor spaces to evoke a sense of Hawaii’s golden age.

Around the resort, there are a variety of pools (seven, to be exact), a Jack Nicklaus signature golf course and tennis courts. The oceanfront location is perfect for lounging on the beach, snorkeling or canoeing. For a more intimate property, Hawaiian Oasis Bed and Breakfast Inn offers personalized service in a lovely house surrounded by lush foliage. If you can tear yourself away from your lanai, you’re near a number of the attractions in Kona. A hearty breakfast each morning—accompanied by Kona coffee, of course—completes the experience.

50 | october 2014 reflections

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EAT WELL Kaaloa’s Super Js may not look like anything special, but this hole-in-the-wall dishes up laulau (that’s meat wrapped in taro leaves) that’s to die for—it was even featured on the Food Network’s The Best Thing I Ever Ate. For a nice sit-down experience, Holuakoa Gardens and Café is a charming spot that takes local ingredients and attentive service seriously.

A CELEBRATION OF CULTURE If you time your trip right, you can attend the Kona Coffee Cultural Festival, this year November 7–16. Learn how the rich volcanic soil, ideal climactic conditions and hardworking families come together to produce the world-renowned coffee. Some of the highlights of this 44th-annual event include a cupping contest, farm tours, a competition to see how you measure up against Kona’s best coffee pickers, and the Kamehameha Schools Ho’olaule’a, a celebration of Hawaiian food, art and music.

52 | october 2014 reflections

FOUR SEASONS RESORT HUALALAI

ISLAND GETAWAY

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WRITER’S RETREAT

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ENCHANTING CASTLE

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beauty written

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october 2014

alex a alsept

let’s face it Seven interesting facts you didn’t know about the HydraFacial, the newest luxury skin-care treatment at The Spa. 1. It’s pair-able. The HydraFacial infuses hyaluronic acid, your body’s natural lubricant, into your skin; because of this, it pairs nicely with topical procedures like facials.

“You can literally pair it with anything.

That’s the reason we brought the HydraFacial to The Spa. It pairs nicely with a SkinCeuticals facial, and it also pairs well with Eminence,” says Katie Wallis, spa and athletic services director.

2. The results are immediate. “You’re going to see immediate results in terms of cleaning clogged pores. At the end of the facial, we have a canister in which we will show you everything that was removed,” says Wallis. Not only does it deep clean but also “you’ll see moisture and a plumping effect right away.”

3. The HydraFacial can substitute plastic surgery. A great alternative to plastic surgery is the 90-minute Luxury Hydra54 | october 2014 reflections

Facial. “There is a product we use called DermaBuilder, which targets the skin the way Botox does, only without the pins and needles; it’s infused into your skin during the HydraFacial process,” says Wallis.

4. Hydration is one of the best things for your health. “You need water and moisture. In terms of hydrating your face, if you lack moisture, you’re going to see it in your skin,” says Wallis. Hydration helps to decrease the speed of aging and the use of hyaluronic acid helps pump moisture back into your skin naturally. “You can see the difference when you have hydrated skin; it’s full, it’s glowing.”

5. The HydraFacial can be used for different purposes. The HydraFacial can benefit all skin types. For clients in their 40s, 50s and 60s, the HydraFacial is beneficial in terms of improving the appearance of wrinkles and cracked skin. For individu-

als under the age of 40, the HydraFacial is mainly used for preventative maintenance.

6. It has lasting effects. For long-lasting effects, it’s best to have this service performed monthly, even weekly. However, the effects from one service will last you about a week to 10 days. According to Wallis, you typically wouldn’t want to have a treatment done any sooner than a week to the 10-day mark, as the results wouldn’t be quite as beneficial.

7. The HydraFacial can be done anytime.

“Your skin always needs moisture, deep cleansing and exfoliation. It’s a treatment that a lot of brides do before their wedding day because there is no downtime.” The HydraFacial is perfect for a big event, and it’s also just great for your overall health. ➸ For more information and pricing options, call 425.688.3114.

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BODY | MIND october 2014 The Reality of Reality TV Reality TV is no doubt one of our country’s biggest guilty pleasures, but here in Seattle, we tend to trend against it.

“Out of 96 metropolitan areas in the U.S., Seattle ranks a middling 37TH for the percentage of folks who say they are fans of reality television. We don’t mind the talent-based competitions so much, but we’re completely turned off by the dating/ romantic ones — we rank in the BOTTOM 10 for that variety of reality show.”

“So if not Seattle, where can you find reality TV’s biggest fans? Look no further than the City of Destiny. Yes, Tacomans are the nation’s NO. 1 reality TV junkies. Folks from Tacoma are 20 PERCENT more likely than the national average to say they typically watch reality shows.”

Here is the list of top 10 metros for reality TV watchers: 1 2 3 4 5 6 6 8 9 9

Tacoma, WA Columbus, OH Bakersfield, CA Flint, MI Lexington, KY (Tie) Phoenix, AZ (Tie)Cincinnati, OH Syracuse, NY (Tie)Milwaukee, WI (Tie)Gary, IN

33.8% 33.6% 32.4% 31.9% 31.8% 31.7% 31.7% 31.5% 30.8% 30.8%

* Information published by the The Seattle Times, on March 18, 2013, “Reality TV loves Seattle, but does Seattle love reality TV?” 56 | october 2014 reflections

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Avoid caffeine and alcohol products four to six hours before bedtime.

Avoid strenuous exercise within two hours of bedtime.

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Preschool - Grade 12 | VisitBearCreek.org bellevue club october 2014 | 57

F-STOP october 2014 In addition to a donation, Bellevue Club staff participated in the ALS ice bucket challenge and then challenged other local clubs.

58 | october 2014 reflections

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60 | october 2014 reflections

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what's new AT THE BELLEVUE CLUB

E V E N TS FELDENKRAIS WORKSHOP: ENHANCE YOUR BALANCE Sa, Oct. 4, 2-4:30 p.m., Yoga Studio Many factors influence balance: injury, posture, or lifelong habit. But regardless of age or fit- ness level, your balance will improve as you en- hance the natural way your body was meant to work. $40 member/$50 Guest

INBODY BODY COMPOSITION ANALYSIS

Tu, Oct. 7 3-6 p.m. & Th, Oct. 9 9-11:30 a.m., Outside Studio 1 the inBody measures your total body fat, body water, basal metabolic rate and lean body mass distribution. Using patented technology, the inBody is not dependent on empirical estimations and achieves individual measurements for each segment of the body: 4 limbs and the trunk. $50/one test or $79/two tests

Pick up a copy of this month’s CONNECTOR for a complete guide to fitness classes, wellness programs, special member events, spa and restaurant specials, pool services and more.

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KIHEI, MAUI. Beach front 2 bedroom, 2 bathroom condominium. Ground level. Steps out to 4 mile sandy beach. Maalaea Surf Resort.

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ENJOY SUN, SPORTS, POOL in Tucson’s Ventana Canyon Golf Villas. Three bedroom, 2 ½ bathroom luxury townhome with gourmet kitchen. Guest passes to Ventana Canyon Golf and Racquet Club.

Information: GolfVillasatVentana@gmail. com

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

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.

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

64 | october 2014 reflections

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.

Taste

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

HAT TRICK SPECIAL IN SPLASH Daily, 11 a.m.-close Three small plates ➼ $20

Tennis

FREE! ROUND-ROBIN SQUASH Thursdays, 6 p.m.

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

PRIVATE DANCE LESSONS (all ages)

MIXED DOUBLES NIGHT

PRIVATE BASKETBALL LESSONS (6+)

LADIES’ FLIGHTS

KARATE CLUB (7+)

MEN’S NIGHT

MUSIC LESSONS (9+)

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

KIDS’ NIGHT OUT (3-10)

JUNIOR TENNIS TEAM

RACQUETBALL & SQUASH LADDERS To receive your invite, email recreation@ bellevueclub.com.

COSMOS HAPPY HOUR Monday-Friday, 3:30-6:30 p.m. and 10 p.m.-close. Saturday, open-close

JUNIOR USTA PROGRAM

Fitness

FALL CAMPS & PROGRAMS For full information, visit www.bellevueclub.com/youth.

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

THE

HOLIDAY GIFT GUIDE is almost here!

www.PacificFurniture.net

‘Tis the season to promote your business!

For Advertising Info:

Eric Nienaber 425.445.6800 LIMITED SPACE STILL AVAILABLE

. CALL TODAY

Your Solid Choice in Home Furnishings 16875 Southcenter Parkway

. Tukwila, WA 98188

Contact fellow member Sandy Lei today: (206) 575-3288 . sandy@pacif icfurniture.net

300+ Fabrics

. Made in USA . Custom Configuration bellevue club october 2014 | 65

HEARD IN THE HALLS

october 2014

Eat Now, Cry Later THE RESULTS ARE IN. THE BELLEVUE CLUB HAS COMPILED AN ANONYMOUS LIST OF ITS MEMBERS’ AND EMPLOYEES’ GUILTIEST FOOD PLEASURES.

1. Cheese enchiladas (the whole pan) 2. Doritos and pudding 3. Pizza with cottage cheese 4. Red Vines 5. The entire Cheesecake Factory menu 6. Spray cheese 7. Whoopie pies 8. French fries 9. Brownie sundae with perfectly melted fudge 10. Mocha milkshake from Luna 11. S’MORES 12. Beer 13. Cold Stone banana-flavored ice cream with almonds 14. Blast O Butter popcorn 15. Mac & cheese with ketchup 16. Anything with BACON in it, on it, or wrapped up in it.

66 | october 2014 reflections

BELLEVUE CLUB

HOTEL BELLEVUE

OCTOBER 2014

sweet seattle

A guide to the best places to satisfy your sweet tooth

26

crazy for coffee in Kona Kona serves up everyone’s favorite caffeinated beverage in a gorgeous environment

48

on tap

A brewing success story, featuring two local boys from Woodinville

36