Reflections: October 2015

BELLEVUE CLUB

HOTEL BELLEVUE

OCTOBER 2015

A Weekend in Walla Walla Travel to the heart of Washington’s wine country

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Chef’s Special

BC Executive Chef Chris Peterson talks culinary trends for the harvest season

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FOOD &WINE ISSUE

Wendy M Lister 425-283-8858

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INSIDE

october 2015

“Part of the secret of success in life is to eat what you like.” • Mark Twain

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A WEEKEND IN WALLA WALLA

CHEF’S SPECIAL

GROWING UP WOODINVILLE

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Travel to the heart of Washington’s wine country.

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BC Executive Chef Chris Peterson talks culinary trends.

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A profile on member and wine enthusiast Jeff Otis.

photo of salt & straw by leela cyd ross

atural Bronze colored Diamonds

INSIDE

october 2015

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FESTIVAL FRENZY

A guide to Washington’s quirkiest harvest festivals.

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SALAD IN A JAR

WHAT THE TRUCK?

The trendiest (and most beautiful) way to pack a salad.

Indulge in the Eastside’s best treats without seats.

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A FOODIE’S WEEKEND IN PORTLAND Take a bite out of the culinary scene in Portland.

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CRANIOSACRAL THERAPY Relieve tension through the soft touches of the head and spine.

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F-STOP A photo review of Bellevue Club social and athletic events.

Departments 10 UPFRONT

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12 CA LENDA R

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62 CL ASSIFIEDS

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66 BR AIN TR AINING

cover photo by michael matti

2015

Annua l Din n er E vent One of the largest policy gala events in the country!

Thursday, October 15, 2015 | 6:00 Reception, 7:00 p.m. Dinner Hyatt Regency Bellevue featuring Columbia Award Recipient

Hon. NIKKI hALEY

Governor of South Carolina

and

Jay Sekulow

Chief Counsel, American Center for Law and Justice & New York Times bestselling author of Rise of ISIS.

Honoring Rainier Scholars with the Champion of Freedom Award Dinner tickets from $350 Tables of ten starting at $3,500 Young Professionals tickets starting at $50

Washingtonpolicy.org/AnnualDinner Washington Policy Center (WPC) is a think tank that promotes sound public policy based on free market solutions. WPC is a taxContributions are tax-deductible and our tax-id number is 91-1752769.

LETTER

october 2015 MANAGEMENT STAFF

A Bounty of

KNOWLEDGE

O

ne thing I love about working at the Bellevue Club is how many different trades are practiced under one roof. From personal trainers and doctors to chefs and dietitians to beauty and travel experts, the resources and knowledge housed at the Club often feels limitless. As the editor of a health and wellness magazine, having these people at my fingertips always proves to produce compelling content.

You will see that in the annual Food and Wine Issue I talked to many of these talented people, utilizing their expertise to glean information about nutrition, food trends and the world of Washington wine.

For example, the Club’s executive chef, Chris Peterson, is featured on page 38. He runs all the restaurants, and I went into his kitchen to get my hands dirty and get the lowdown on the culinary scene in Seattle and the Eastside.

Additionally, I talked to Wendy Caamano, a registered dietitian on staff, who gave me ideas for some truly tasty, healthy and beautiful lunch ideas. You can read her recommendations on page 22.

But, that doesn’t mean I didn’t check in with members about their thoughts on food and wine. On page 44, member Jeff Otis shares the story of why the rapid growth of Woodinville’s wine industry means so much to him and his family. I hope you enjoy digging into all of these stories.

Lauren Hunsberger, Editor

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President S. W. Thurston Club Manager Mark Olson Financial Manager Jeff Ohlstrom Hotel Manager Jerry Stotler Executive Chef Chris Peterson Human Resources Director Donna Gray Communications Director Bonnie Tankovich Membership Director Carissa Ritter Tennis Director Brian Nash Aquatics Director Connor Eden Recreation Director Katie Barth Athletic Services & Spa Director Katie Wallis Fitness Director Sue Matyas Head Swim Coach Nate O’Brien Catering Director Jill Parravano Operations Controller Gina Smith

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 32 ISSUE 5 www.BCreflections.com editor

Lauren Hunsberger | 425.688.3162 art director

Bonnie Tankovich | 425.688.3194 advertising

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 BELLEVUE CLUB REFLECTIONS (ISSN 1096-8105) is published monthly by the Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004. Copyright 2015 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.

photo by michael matti

Real Estate, Tastefully Done Discreet Representation • Skilled Negotiations • Premium Global Marketing Contact One of Our LUXURY COLLECTION Brokers Today.

BERKSHIRE HATHAWAY HomeServices

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425.453.9100

TeamBellevue@bhhsnwrealestate.com App.bhhsnwrealestate.com/TeamBellevue • TeamBellevue.com ©2015 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.

UPFRONT

october 2015

Beyond WELLNESS

G

reetings everyone! My name is Mark Olson, and I’m honored to introduce myself as the new Club Manager here at the Bellevue Club. I’ll be looking after membership, athletics, communications, and facilities, and also paying attention to everything else that makes the Club great. I’m deeply invested in understanding its rich history and culture so that I’m better equipped to offer intelligent ideas about its future.

Sometimes I play with words to see whether I can tease new concepts out of them. Lately I’ve been playing with the word “wellness” as a way to better understand—and thereby better express—just what that means at the Bellevue Club.

It goes without saying that wellness is a foundational concept at the Club, but I think most of us understand it to mean keeping our bodies fit through exercise and healthy eating. Yes, wellness has all of that in its meaning, but as I played with the word, I realized there is more to the concept. For example, we now understand that sharpening our minds and engaging our spirits also fully fit under the rubric of wellness.

With this notion of “integrated wellness,” I came to another level of playing with words—making up new ones. How about “wellnegration?” “Integraness?” Or maybe “integrated wellness” can be more succinctly expressed as “wellbeing,” which conveys an image of the way things ought to be. That’s very close to describing what I think the Club can foster for members, guests, and staff. But it’s still not quite there. Wellbeing is a little passive for this place. It doesn’t convey the sense of work-at-it, have-fun-at-it, share-it vitality that characterizes everything that goes on here. This is a do-it place.

And there I’ve solved my word puzzle: The Bellevue Club is a “well-doing” place. Well-doing for body, mind, and spirit. Well-doing for individuals, families, and communities. Well-doing for the future.

All the best,

CONTRIBUTORS MICHAEL M AT T I

Michael Matti is a Seattle-based commercial and wedding photographer. Find him on Instagram @ MichaelMatti or at michaelmatti.com.

S E E M IC H A E L’ S WO R K I N “ C H E F ’ S SPECIAL” [PAGE 38].

HALEY SHAPLEY

When she’s not on the road, Haley S haple y writes about travel, health and more from her home in

Seattle. SEE HALEY’S WORK IN “FOODIE IN PORTLAND” [PAGE 50].

MORRENA VILLANUEVA

Morrena will be graduating from the University of Arizona in 2015 with a bachelor of arts in journalism and Spanish. She is a Seattle-based writer specializing in lifestyle, travel and the arts. SEE MORRENA’S WORK IN “WHAT THE TRUCK?” [PAGE 32].

CONTRIBUTE TO REFLECTIONS MAGAZINE!

Are you an eager writer or photographer? We are currently looking for talented freelancers to join our creative team. If you are interested, please email reflections@bellevueclub.com.

Mark Olson, Club Manager

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CALENDAR bellevue club FEATURED EVENT

OCTOBER 2015 SUN

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Trucktober: Food Truck Festival, Oct. 3-4 Enjoy fare from 30 local gourmet food trucks and beers fr om 30 br eweries, with a t otal of 75 beers on tap . ➸ For more information, visit mobilefoodrodeo.com.

SPECIAL EVENTS SUN

MON

TUES

WED

THU

FRI

SAT 03 Yoga Detox Workshop

09 Family Gym Night All-Sports Camp

16 Kids’ Night Out: Costume Party

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InBody Testing & Ask the RD

Family Gym Night

Secret to Pain-Free Knees Workshop

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Yoga for Beginners Workshop

Family Pumpkin Carving

Yoga for Beginners Workshop

Halloween Carnival

Session 2 Classes Begin InBody Testing & Ask the RD

WEEKLY EVENTS SUN

MON

TUES

WED

THU

FRI

SAT

Water Runner

Ladies’ Tennis Night

Barre Tighten & Tone

Men’s Tennis Night

Fall Men’s Basketball League

Mixed Doubles Night

Inflatable Obstacle Course

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

RECREATION

AQUATICS

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MEMBER EVENTS

FITNESS

TENNIS

FOOD & BEVERAGE

T H E EVOLUTI ON OF E XTRAO R DINARY Successfully representing the Pacific Northwest’s significant home sales and discerning clientele with more than two decades of experience, Mary Norris and Paige Norris Fujii are among the most trusted and respected residential brokers in the region.

Mary and Paige proudly announce their alignment with Realogics Sotheby’s International Realty as Senior Global Real Estate Advisors; a collaboration of great brands uniting to offer their clients unparalleled exposure, opportunity and extraordinary results.

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NorrisNWHomes.com

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Mary Norris 206 713 2151

Paige Norris Fujii 206 714 3516 Each office is independently owned and operated. Seller reserves the right to change product offering without notice.

NEWSFEED

bellevue club

of note APPRECIATION OF SERVICE We thank Sally Reed for 25 years of outstanding service as our Athletic Director. By making sure our programs were always fresh and our facilities always cutting-edge, Sally helped make the Bellevue Club the most highly regarded club in the area. Her commitment, passion and work were never short of exceptional. As she moves on, she will forever be our friend. We extend our gratitude and appreciation to her.

“It was the best 25 years of my life. The Club gave me the opportunity to meet so many members, many becoming great and longtime friends. That can also be said of staff members who I will always value as good friends and the force behind the greatest Club in the nation. I am looking forward to spending more time with my husband, Scott, and all seven grandkids who are in California and Rome, Italy. Tough duty, but I think I can handle it. Many thanks to you all.” - Sally Reed

BC CHAMPIONS Congratulations to the Bellevue Club’s recreational softball team for their Championship-winning season. Job well done by all players.

Top Row: Kenny Terhune, Devin Perez, James Ruhland, Bret DeRooy, Misty Meyer, Jerry Stotler, Scotty James, Evan Haaseth Bottom Row: Marc Garalde, Jessica McGregor, Sharlene Javelona, Melynda Marshall, Sam Kozimor, Alex Cruz Not pictured: Christina Gonzales, Chelsey Simpson, Kerry Colby, Jose Diaz, and Alexa Alsept

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Looking for a Financial Meet Annie.

Consultant When Annie isn’t busy managing the Schwab Bellevue branch, you can find her serving her who’s into community through Bellevue LifeSpring and the Boys & Girls Club. Annie applies the same of these organizations to the way she treats her clients. She believes that honesty, accountability? values integrity and accountability are cornerstones of any good relationship. If you find this modern approach to wealth management compelling, stop by the Bellevue branch or give Annie a call.

Annie Liu, CFP ® VP, Branch Manager Bellevue 425 -709 -7501

Wealth Management at Charles Schwab

PLANNING | PORTFOLIO MANAGEMENT | INCOME STRATEGIES | BANKING

Visit us at Schwab.com/Seattle Brokerage Products: Not FDIC Insured • No Bank Guarantee • May Lose Value

There are eligibility requirements to work with a dedicated Financial Consultant.

Branch located at: 11100 NE 8th St., #250, Bellevue, WA 98004 Wealth management refers to products and services available through the operating subsidiaries of The Charles Schwab Corporation of which there are important differences including, but not limited to, the type of advice and assistance provided, fees charged, and the rights and obligations of the parties. It is important to understand the differences when determining which products and/or services to select. The Charles Schwab Corporation provides a full range of securities, brokerage, banking, money management and financial advisory services through its operating subsidiaries. Its broker-dealer subsidiary, Charles Schwab & Co., Inc. (member SIPC), offers investment services and products, including Schwab brokerage accounts. Its banking subsidiary, Charles Schwab Bank (member FDIC and an Equal Housing Lender), provides deposit and lending services and products. ©2015 The Charles Schwab Corporation. All rights reserved. (0715-4593) ADP87107-00

EMPLOYEE SPOTLIGHT october 2015

Alexander Cruz POSITION

WORKED AT BC

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Supervisor and server at Splash

FUNNIEST MEMORY AT THE CLUB:

FAVORITE PART ABOUT MY JOB:

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Eleven years

It’s hard to say. I have so many. My favorite might have to be the time I was taking an order at a table and a baby in a high chair behind me grabbed my apron strings and pulled on them, causing my apron to drop and hit the floor mid-conversation with my table.

HOMETOWN

Bellevue, Washington

SIBLINGS:

I have two brothers, one older and one younger, and have spent the majority of my years brokering peace treaties.

HIDDEN TALENT:

I’m an amateur animal whisperer, professional crying-child soother and an astute company softball trash-talker.

I have really enjoyed making close connections to the members I have served and the coworkers I have worked with over the years.

I JUST CAN’T LIVE WITHOUT:

MY HOBBIES:

AN ITEM ON MY BUCKET LIST:

I am passionate about teaching and mentoring youth. I recently graduated with a master’s degree in counseling psychology. I also enjoy spending time with my beautiful wife, Trish, and my mammoth pit bull, Millie. If I’m not working, I’m either with them, at the gym, logging some time on PlayStation 3, or spending too much energy researching stats for fantasy sports.

Pedialyte, sale cheese, Spotify and a way to check my fantasy sports stats.

I would love to visit my family in Australia and Puerto Rico.

Also road tripping to and catching a ball game in every MLB stadium is high up there too.

FAVORITE FOOD:

Anything spicy enough to give me heartburn, Hawaiian plate lunches and all things coconut.

THREE WORDS TO D ESCRIBE ME:

Ebullient, optimistic, gentleman

FAVORITE MOVIE

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Tie between The Boondock Saints, Super Troopers and Equilibrium

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FAVORITE BOOK

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Catcher in the Rye

FAVORITE FICTIONAL CHARACTER

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I’m torn between Batman and Wolverine.

FAVORITE PLACE IN THE WORLD

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Anywhere in Hawaii but specifically Honolulu, Makapu‘u or Kihei

BY THE NUMBERS

october 2015

THE GMO DEBATE According to a Pew Research Center survey released on August 11, 2015, Americans’ beliefs about genetically modified foods are mixed.

“More than half (57%) of U.S. adults believe that GM foods are generally unsafe to eat, while 37% say these foods are safe. … Women are more likely than men to view GM foods as unsafe (65% VS. 49%). Opinions also vary by race and ethnicity; blacks and Hispanics are more likely than whites to say that genetically modified foods are generally unsafe to eat.”

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SAME-DAY APPOINTMENTS, AS IN WHEN YOU’RE ACTUALLY SICK. Neighborhood care when you need it, 7 am to 11 pm, 7 days a week at one of our conveniently located six primary care and three urgent care clinics. You’ll see a highly skilled provider right away.

We think about you

OverlakeHospital.org/clinics 425.635.6600

CITY SCENE

october 2015

FALL FESTIVAL FRENZY Your guide to Washington’s quirkiest harvest celebrations w r i t t e n b y mor r e n a v i l l a n u e va

Most people would think seafood, cranberries, tea, apples, beer and mushrooms have little in common, but for Washingtonians those are just some of our state’s most popular harvest items. Celebrate the region’s rich autumn season at one of these exciting festivals.

CRANBERRIAN FAIR (October 10–11): The annual Cranberrian Fair is held during the local cranberry harvest in Illwaco. The celebration showcases the Long Beach Peninsula’s rich harvest heritage and includes all things cranberry, from homemade pies and juices to cranberry vine baskets. Admission is $5 and includes a collectible button, admission to the Columbia Pacific Heritage Museum and the Cranberry Museum. For more information, visit columbiapacificheritagemuseum.com.

NORTHWEST TEA FESTIVAL (October 3–4): Tea enthusiasts from all over the Pacific Northwest come together at the Seattle Center for the annual Northwest Tea Festival. At the festival, patrons will be invited to sample some of the finest teas from all over the world, listen to industry experts speak and meet a variety of tea and tea ware suppliers. For more information, visit nwteafestival.tumblr.com.

DUNGENESS CRAB & SEAFOOD FESTIVAL (October 9–11): Celebrate the region’s diverse seafood, maritime and cultural traditions in Port Angeles at CrabFest. The fresh seafood and picturesque costal environment has

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made this event one of the most acclaimed food festivals in the country. This free event features 14 restaurants, cooking demonstrations by celebrity chefs, a chowder cook-off, Grab-A-Crab Derby, wine tasting, music, crafts and more. For more information, visit crabfestival.org.

APPLE DAYS (October 3–4): Bring the whole family to the Cashmere Museum to celebrate the harvest and heritage of Washington. You will feel like you’ve gone back in time for the day, while surrounded by log houses, tipis and costume-clad actors. There are guided tours, pony rides, mock gunfights, gold panning, archery, live music and much more. For more information, visit cashmeremuseum.org.

SNOHOMISH BREWFEST (October 23–24): Celebrate Snohomish’s breweries and fall activities at the fifth annual Snohomish BrewFest. This is the perfect fall event for those 21 and over to enjoy an evening with friends over cold beer and great food. And all proceeds go to the Snohomish Senior Center. For more information, visit snohobrewfest.com.

WILD MUSHROOM CELEBRATION (October 1–November 15): Timed with the autumn’s bountiful mushroom harvest is Long Beach Peninsula’s beloved Wild Mushroom Celebration. The peninsula’s famed culinary community, along with many other gourmands, gathers to taste the area’s fresh ingredients. In addition to tastings, there are discussions and winemaker dinners focused on mushrooms. For more information, visit wildmushroomcelebration.com.

THE WEALTH MANAGEMENT

SUMMIT

Thursday, November 12th, 2015 1:00 - 5:30 p.m. reception following

The Puget Sound Region’s premier Wealth Planning event

Bellevue Hyatt 900 Bellevue Way NE Bellevue, WA 98004

Nationally Acclaim

RSVP to aellisor@bpcpa.com Contact Amy Ellisor at 425.289.7630 2015 LINEUP INCLUDES:

e d S p e a ke r s !

RICHARD BERNSTEIN, CEO of Richard Bernstein Advisors (RBA), independent investment advisor appearing regularly on CNBC TODD HINNEN, Partner at Perkins Coie – Cyber Security and Data Breach TERRY COOK, Managing Director – Private Wealth Advisor at UBS – Breaking Down the Private Wealth Management Formula With special guest ADMIRAL ROBERT WRAY – United States Navy; businessman, author and retired two-star admiral And other estate and wealth management planning specialists!

PRESENTED BY: BERNTSON PORTER & COMPANY, PLLC AND UBS PRIVATE WEALTH MANAGEMENT

THE TRENDIEST (and most beautiful) WAY TO PACK YOUR SALAD

w r i t t e n b y mor r e n a v i l l a n u e va

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DINING ARTICLE For a healthy, quick lunch Bellevue Club dietitian Wendy Caamano suggests the latest movement in Mason jars, which involves leafy greens and your favorite salad toppings. This on-the-go salad trend is not only fun to look at but also easy to do.

The Jar First make sure you pick the right jar. A wide-mouthed jar is easiest to use. Use pint jars for side salads, quart jars for individual meal-sized salads and two-quart jars for more servings.

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The Process The secret to the perfect Mason jar salad is all in the way you stack the ingredients.

• The dressing. Keep all the wet ingredients at the bottom of the jar so that everything else stays dry until you’re ready to eat.

• The hearty vegetables like cherry tomatoes, peppers or cucumbers.

• The protein, grain or anything else big and chunky. This will create a layer between the wet items and more delicate items.

• The fixings. This level is for the little things like cheese, raisins or nuts.

• The greens. The lettuce goes in last to keep it dry the longest.

And when you flip over your jar into a bowl, the leaves will be on the bottom!

You can DIY your own Mason jar salad or try one of these delicious individual meal-sized recipes.

Just remember: wet ingredients on the bottom and dry ingredients on the top!

Mexican Salad Top: Romaine lettuce Middle: Quinoa, cheese, tomato, avocado, corn Bottom: One to four tablespoons of salad dressing Suggested: Creamy cilantro lime dressing Greek Salad Top: Romaine lettuce Middle Chicken, feta cheese, cucumber, tomato Bottom: One to four tablespoons of salad dressing Suggested: Vinaigrette Mandarin Salad Top: Mixed salad greens Middle Chicken, sliced almonds, mandarin oranges, edamame Bottom: One to four tablespoons of salad dressing Suggested: Ginger vinaigrette Spinach Salad Top: Spinach Middle Goat cheese, walnuts, cranberries or pomegranate Bottom: One to four tablespoons of salad dressing Suggested: Vinaigrette Sprouts Salad Top: Sprouts Middle Pine nuts, edamame, carrots, tomato, garbanzo beans Bottom: One to four tablespoons of salad dressing Suggested: Vinaigrette

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Global scale, local feel We’re here to help solve your biggest business and technology problems.

And we’ll do it side by side. With offices around the globe, we live, play, and work locally because we believe building and strengthening our communities come first.

We want to help you build a better tomorrow.

Let’s work together to reach and realize your vision.

Meet our local leadership team Seattle general manager Brian Jacobsen (top right), with managing directors Jila Javdani, Tom Kearney, Kyle Kruse, Thane Liffick, George Ghali, Mukesh Kumar, and Clare Pedersen

slalom.com

TRAVEL TO WASHINGTON'S WINE HAVEN

It may never be Napa.

It is not trying to be Sonoma.

And the residents, visitors and winemakers of Walla Walla are perfectly happy with that.

Spend a weekend in the city and find out why this small town continues to make a big mark on the world of wine-making.

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BOTTLE TALK The Marcus Whitman

w r itten by l au r e n h u n s be rge r

WHERE TO STAY The Marcus Whitman hotel was built in 1927 and has since been renovated throughout the years to remain Walla Walla’s most luxurious hotel. With its regally appointed rooms, award-winning on-site fine dining restaurant and proximity to all the merriment the city has to offer, there is no better place to experience the culture of this unique Eastern Washington location, a rising star in the world of wine.

To begin your trip, stop by The Vineyard Lounge, located in the lobby of the hotel, which pours wines starting at 4 p.m., including the property’s own signature wine created by L’Ecole No 41 winery. This is a great place to grab a map and make a game plan as you dive into the myriad options before you.

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WHERE TO EAT If you stay at The Marcus Whitman—or even if you don’t—you owe it to yourself to dine at least once at The Marc, their in-house fine dining restaurant. Influenced by traditional Pacific Northwestern fare but progressively crafted to change with the seasons, it was named Restaurant of the Year by the Washington Wine Commission in 2014. If you are interested in pulling out all the stops and have a party between four and 12 people, reserve the Chef’s Table for the ultimate pairing experience.

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WHERE TO TASTE There are more than 100 wineries and 1,800 acres of grapes in Walla Walla. While this landscape certainly adds to the allure of the city, it makes choosing just a few wineries to visit and sample a difficult task. For a diverse sampling, we suggest the following: Saviah Cellars – Heavily praised by media in the wine industry, Saviah Cellars has been a staple in Walla Walla since 2000 when the winery first opened. With fruit from Walla Walla Valley and Columbia Valley, they specialize in syrahs. ➸ For more information, visit saviahcellars.com.

Basel Cellars – Located on a sprawling estate, complete with a breathtaking main estate house and a cabana house, tasting at Basel Cellars is a full experience. In fact, golf enthusiasts often stay on the property and enjoy a round of golf with their wine. ➸ For more information, visit baselcellars.com.

The Incubator Complex – The incubators are a very special endeavor located at the Port of Walla Walla.

Created to allow recently graduated winemakers some room to play and grow, the complex is grounds for innovative and creative thinking surrounding wine. ➸ For more information, visit portwallawalla.com.

Sleight of Hand Cellars – If you like a little bit of mystery with your world-class wine, Sleight of Hand Cellars, with their rock music playing in the tasting room and magician-themed varietals, should make your list. ➸ For more information, visit sofhcellars.com.

Va Piano Vineyards - Loosely translated as “go slowly” in Italian, the Va Piano winery is inspired by the Tuscan wine culture and stretches across 20 acres of property.

They specialize in cabernet sauvignon, syrah, merlot, cab franc and petit verdot varietals. ➸ For more information, visit vapianovineyards.com.

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WHAT TO DO There is never a shortage of wine and food-related events going on in Walla Walla. Here is just a sampling of what is happening during the month of October. It is the perfect time to enjoy the last fruits of harvest season.

October 3 • Downtown Farmers Market, 9 a.m., 4th and Main Street • Walla Walla Symphony Soiree No 1, featuring Stephen Beus, 7:30 p.m., Chism Hall October 5 • Food Truck Night, 5 p.m., The Incubator Complex October 14 • Walla Walla Balloon Stampede, multiple locations and times October 31 • Trick or Treat in downtown Walla Walla, 3 p.m.

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We're back!

With incredible people, competitive pricing, commitment to high service levels, portfolio products and local underwriting … we just couldn’t stay away!

Jennifer Jacobsen NMLS-1104038 Mortgage Loan Originator

Lysa Catlin

NMLS-754386 Senior Mortgage Loan Originator

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Caliber Home Loans, Inc., 3701 Regent Boulevard, Irving, TX 75063 (NMLS #15622). 1-800-401-6587. Copyright©2014. All Rights Reserved. Equal Housing Lender. This is not an offer to enter into an agreement. Not all customers will qualify. Information, rates, and programs are subject to change without prior notice. All products are subject to credit and property approval. Not all products are available in all states or for all dollar amounts. Other restrictions and limitations apply. Washington Consumer Loan Company License No. CL-15622.

Street food on the Eastside used to be limited, but as the mobile food movement has continued to grow, things have heated up.

With every genre of food now being served on four wheels, here is a guide to the best food trucks east of Lake Washington.

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Bellevue

Panhandle Barbeque: If you’ve spotted what appears to be a log cabin on wheels in downtown Bellevue, it was likely just Panhandle BBQ’s kitchen. This authentic Texas-style barbecue truck has attracted foodies from all over the greater Seattle area with their delicious barbecue sandwiches and special sauce. Their menu ranges from pulled pork sandwiches to firehouse chili and potato salad. Currently, Panhandle BBQ is located at 620 106th Ave NE. For more information and to see their location calendar, visit facebook.com/pages/Panhandle-Barbeque Tokyo Dog: Have you ever wanted to try the most expensive hot dog in the world? Head to Tokyo Dog. They hold the world record for the most expensive hot dog with their special order Juuni Ban dog, costing a whopping $169! But don’t worry: their regular menu items cost around $5. Tokyo Dog is at Sunset North in Bellevue by the Eastgate Park and Ride the first Monday of each month and changes location throughout the week. For more information and to see their location calendar, visit tokyodog.com.

The Eastside’s best treats without seats w r i t t e n b y mor r e n a v i l l a n u e va

bellevue club october 2015 | 33

Napkin Friends: Napkin Friends puts a new spin on the panini sandwich with their gluten-free Latke Press Sandwich truck. Their Jewish cuisine menu features a variety of sandwiches, including a homemade pastrami, matzo ball soup and side of pickles. The truck can often be found at the Crossroads Bellevue Farmers Market and all over Seattle. For more information and to see their location calendar, visit napkinfriends.com.

Redmond

Ezell’s Express: Ezell’s Famous Chicken is now on wheels, serving their famous chicken strips and wing combos. Tender Tuesdays have quickly become a favorite in Redmond, where the truck often parks outside the Microsoft building at 15220 NE 40th Street. For more information and to see their location calendar, visit ezellschicken.com.

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Falafel Salam: Falafel Salam uses only the best ingredients to prepare their distinct Middle Eastern food by baking their pita bread fresh daily and only using organic grass-fed meats from 100 percent humanely raised animals.

Their menu features organic grass-fed lamb kebobs, baklava and garlic fries. You can find their truck at the Kirkland Wednesday Market. For more information and to see their location calendar, visit falafelsalam.com.

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Eric Nienaber 425.445.6800

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bellevue club october 2015 | 35

Issaquah

The Ultimate Melt: If you’ve been looking for a gourmet grilled cheese sandwich, look no further. The Eastside-based food truck The Ultimate Melt has taken many delicious unique and traditional approaches to the grilled cheese sandwich. And they even serve ideal sides like homemade tomato bisque and tater tots. The truck is frequently at the Costco Sammamish Campus and Skyline Tower. For more information and to see their location calendar, visit theultimatemelt.com.

Mercer Island

Tuscan Stone Wood Fired Pizza: It’s hard not to be tempted by Tuscan-style pies, especially once you learn Seattle’s favorite athlete Russell Wilson is a fan. They prepare their dough every morning with fresh local ingredients, and it only takes 90 seconds for their pizzas to cook, so there is little to no wait time.

Tuscan Wood Fire Pizza has locations in Mercer Island, Bellevue and Issaquah. For more information and to see their location calendar, visit tuscanstone.ordersnapp.com.

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chef ’s special IF YOU HAVEN’T HAD THE PLEASURE, MEET Executive Chef Chris Peterson. IN THE PAST, HE’S WORKED THE LOCAL CULINARY SCENE AT NORDSTROM, CAFÉ CAMPAGNE, BIS ON MAIN AND MILAGRO CANTINA, AMONG OTHERS. BUT FOR THE PAST YEAR AND A HALF, HE’S BEEN THE MIND BEHIND THE BELLEVUE CLUB MENUS, AND HE WANTS YOU TO BE HIS GUEST.

Reflections magazine: Have you always been interested in cooking?

Chris Peterson: No, I have not. My mother couldn’t cook, so I didn’t grow up with it. I was in grad school at Cornell and was washing dishes part-time at a great French restaurant when I fell in love with cooking food.

So I dropped out, and the rest is history.

RM: And then you tried a stint as a personal chef?

CP: Yeah, I took a brief hiatus to be a private chef for the Vulcan group. But I found being a private chef is too much solitude. I like to be around people and being in the restaurant; I really like talking to guests, and I like all the direct feedback, good or bad.

RM: What were you in school for?

CP: I got a degree in marketing. I was also in the U.S. Marines for four years, stationed in Japan for three years. I loved it but didn’t want to retire out of the Marines, so I got out, did school and found food.

RM: So, you went back to restaurants?

CP: I went back to Bis on Main and worked for another couple years. During that time I wrote a cookbook, and while I was working on that book I was approached by the group that owns Hector’s and Milagro; well, they didn’t own Milagro then.

That was the project on the slate, and they asked me to be the director of culinary operations and build the concept of essentially a large authentic Mexican restaurant. So I traveled to Mexico and basically built the thing from the ground up, from construction to design to staffing.

RM: And it just clicked?

CP: I’ve always been friends with writers or artists or musicians. I always ran with that crowd, but I never had my own thing. Then the chef and owner of the French restaurant in New York gave me an opportunity and food became my guitar. It was the perfect combination of being tactile and creative.

RM: What was your first job when you moved to Seattle from New York?

CP: It was in 1997 and I got a job at Café Campagne downtown. I was a sous chef within a year, and then I took the job at Bis on Main in Bellevue.

RM: That’s quite an undertaking.

CP: It was. But that can be an area where I think chefs often shortchange themselves by not being involved.

It’s important to understand the development, planning, numbers and all the things past the food piece, just understanding the business as a whole.

p ho t o gr a p h y b y m ic h a e l m at t i

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bellevue club october 2015 | 39

RM: What part was most challenging for you?

CP: As it is everywhere, staffing. The director of operations and I interviewed candidates, and we hired 100 people. So you can imagine how many people we interviewed, and then the process of cutting that down was a big, big challenge. The food development side of it was fun. We traveled to Mexico and all over the U.S. to glean ideas from people; then it was up to me to incorporate my own knowledge, and the sky was the limit.

RM: Sounds like a good learning experience.

CP: That experience blew my world wide open. At Bis on Main I was a working chef; I was constantly on the line and I wasn’t really involved in the financial piece. The Milagro project was huge in that I was involved with the entire philosophy behind the food. I developed all the food recipes right out of my apartment, and held tastings with the owners to get their opinion. After that, I went into consulting for a little bit.

RM: And eventually you helped open Bake’s Place when it moved to Bellevue, right?

CP: I got the offer to be executive chef, and we gutted the space.

It was a bank records building, and we built the concept from the ground up. From there, I was known as the guy who could get stuff open. Nordstrom called me to open the Habitant concept. I didn’t personally develop the concept, but I was the chef on the project.

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Experience Peterson’s food in any of the Club’s restaurants and at wine or holiday dinners. Pick up a Connector for a calendar of special dining events or visit bellevueclub.com.

RM: Then you came here to the Bellevue Club in March 2014. What was appealing about bringing all that experience to the restaurants here?

CP: I think it was the idea of so much opportunity under one roof. Having creative control in multiple concepts makes my job a lot more challenging and dynamic. Obviously, food quality and consistency is the most important piece. If the food is not good, I’m not doing my job. But with all these moving parts, if I only thought about the food, I’d be doing the Club a disservice.

RM: You’ve changed and added quite a few menu options since taking over as executive chef. What’s your process for each new menu item?

CP: It’s a combination of things. I used to sit and stare at the wall until something came to me; not so much anymore. When I’m making significant changes, I now tend to close my curtains, not leave the house for a few days, have books spread out and watch horror movies, and then create food. That’s no joke. But really, I am influenced by a lot of people, other chefs. I read a lot but also rely on my past training. Also, whatever is in season— sometimes it’s just a single ingredient. I’m definitely methodical, but it’s not just one single creative juice that flows; it’s a little bit of everything.

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“I like to be around people and being in the restaurant; I really like talking to guests, and I like all the direct feedback, good or bad.”

RM: I know you eat out a lot for research and for pleasure, what’s your number one pet peeve?

CP: Consistency is the most important thing, so it bugs me the most when I go to a place that I’m starting to like and the consistency falls off.

RM: Are there specific ingredients or cooking styles you think are overrated or underrated?

CP: Food goes in cycles. For a while tall food was trendy, then molecular gastronomy became popular. I’m not that kind of chef. I can do it, but I prefer to be able to tell what I’m making or eating. But I think home cooking always comes back in; simplicity always comes back in.

RM: What are you currently excited about in the culinary scene?

CP: I don’t think there’s a specific food or dish I’m excited about, but in general more ethnic cuisine. Peruvian cuisine I’m really excited about. Mexican, Farsi—I really enjoy those cuisines; there are so many diverse ethnic cuisines out there.

RM: What about local dishes? What’s fun for you right now that comes from the Pacific Northwest?

CP: Oysters. I’m a huge fan. All you do is shuck them and make a simple sauce, but the diversity is remarkable. Of course, all the local farms too; meat and pig farms continue to expand. The local distillery scene is really intriguing too.

RM: What cocktails are you into?

CP: I’ve been teaching myself, so I always start with the classics. I start with Vespers and martini-style cocktails. But I’ll tell you what cocktail I’m really into is the cocktail that Shauna is making at Cosmos—Watermelon en Fuego. It is the bomb. It is a reposado tequila margarita–style cocktail with jalapeños. But to me, there’s nothing more civilized than going home and unwinding with a Vesper or martini.

RM: Do you have any advice for aspiring chefs?

CP: Pay attention. Take notes. Be present when you’re cooking. Think past the dish. Line cooking is one thing, but think about the final impact. You’re probably not introducing a dish to the world, but you are providing an experience for customers to enjoy, and hopefully that’s why you’re cooking. In the same vein, know your audience. That doesn’t mean you can’t introduce new things to customers, but it’s a reciprocal relationship. Although people may not always know what they want, when they get it, they know. You have to get them to trust you. Slowly try new things. Lastly, keep track of everything. Write down everything.

You’re your best reference as you get further in your career.

RM: Lastly, restaurant work is notorious for long hours and hard work. What has kept you cooking all these years?

CP: I love it. That doesn’t mean I don’t feel it sometimes or get mad sometimes. But I guess there are way more pros than cons, and that’s satisfying. You’re making people happy. Yes, I want to make food I like, but ultimately people have to like it. It’s my guitar.

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IN

a sense, Jeff Otis matured at the same time as the city of Woodinville.

“I was raised here [in Woodinville], and I remember being a high-school kid when there were just a couple wineries in the area,” Otis says, sitting on the freshly minted concrete patio at Matthews Winery. “Now there are over 140 wineries represented, and you have buses and buses of people coming through to experience the city from all over.”

Otis is now 33 years old, married with two children, enjoying a career in wealth management and thoroughly entrenched in the culture of the city, especially in the burgeoning wine culture. But it took a ripening on all fronts to get to this point.

Otis’s first passions were baseball and youth ministry. After graduating high school in Woodinville, Otis went to play baseball in

44 | october 2015 reflections

Oregon. “I wanted to see how far I could go with baseball,” Otis says. “I picked George Fox University because they had an incredible baseball program, and they also offered a Christian ministries major. At the time, when I was 17 or 18 years old, I wanted to be a youth pastor.”

Although Otis did not end up pursuing a full-time career in ministry, it was his involvement with the Christian youth organization YoungLife that led him to a connection with Smith Barney, where he interned for a summer. “It was my first access to the financial world,” he says. However, he finished the internship when the market was in freefall, so he pursued a few different interests and career options within the fields of insurance and real estate.

MEMBER PROFILE w r i t t e n b y l au r e n h u n s be rge r p ho t o gr a p h y b y be l at h e e p ho t o gr a p h y

bellevue club october 2015 | 45

Around the same time, Otis’s family was navigating their still-fresh decision to purchase Matthews Winery—one of Woodinville’s first wineries—from the original owners. Eventually, each member of the family, including his father, Cliff, mother, Diane, and two brothers, Bryan and Scott, found his or her unique contribution to the winery. “Everyone in the family jumped right into the deep end of owning and operating the winery,” Otis says.

Otis primarily took on the role of director of marketing for the operation, and when he wasn’t focused on his budding business career, his energy went into bolstering the Matthews brand. “My strength is really on the marketing side of things, not necessarily in the tasting rooms or pouring the wines,” Otis says. “I was interested more in how do I build our brand out and tell various stories through different channels. For example, like managing our social media. This was years ago, and none of that had been created.” In a city still trying to get its sea legs after rapid development and shed its reputation as little more than a small outskirt city, this was an innovative approach.

“We didn’t want to be the stuffy, elitist,

super-exclusive winery. That doesn’t make smart business sense or fit the nature of our family or Woodinville.”

“We were kind of first on the scene social media marketing–wise,” he says. “And my job became how do we tell the story of a locally owned winery, and one of the best in the state, that has an environment that gladly welcomes all people. We didn’t want to be the stuffy, elitist, super-exclusive winery. That doesn’t make smart business sense or fit the nature of our family or Woodinville.”

Otis also started making a splash in the wine community with his knack for putting on social events. Most notably, he created an annual White Party, which after just a few years grew to over 4,000 attendees in 2014, forcing them to move the event to a space in Seattle. He decided to scale the event way back this year, so he created a more intimate experience focused on the winery, the wine and the wine-club members. And that’s where much of his focus lies right now. He says wine enthusiasts can expect a whole host of upscale, intimate events coming out of Matthews.

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1.

2.

3.

4.

1. Blakely and Cliff Otis; 2. Scott, Katy and Alister Otis; 3. Jace Bailey-Otis and Blakely Otis; 4. Bryan Otis; 5. Cliff Otis and Diane Otis.

5.

bellevue club october 2015 | 47

Not to be overshadowed by the work he does at the winery, Otis also found a rhythm with his day job as a wealth advisor at Evergreen Gavekal in Bellevue. “Eight years later, I’m at the same firm and love where I work. I have about 150 clients now, but I still feel like I’m in the first inning of my career. Still mapping out who I am as a professional,” he says.

Although he says he still has room to grow in his career, he, not surprisingly, means finding a way to incorporate Woodinville into his business plan.

“I’d like to open a satellite office in Woodinville. What I’m orchestrating is to build a life and career in Woodinville and utilize the family winery to entertain clients,” he says. “Something I’ve noticed working in wealth management is that most firms focus on the inner core wealth centers of Seattle, Mercer Island, Kirkland and Bellevue. Why shouldn’t Woodinville have more specific attention from top wealth management firms? There’s an amazing opportunity here, and I can be the guy who carries the torch.”

It is obvious both Otis and the city he loves have grown throughout recent years, but Otis says there’s also a tremendous amount of comfort knowing that not everything has changed. “I’m so proud of what Woodinville has become and where it’s come from. But it also stayed true to what it is; it’s a special place, and I’m quick to highlight Woodinville wherever I go,” Otis says. “I wanted to raise my kids in the area because I love what it stands for, love the type of people it produces. I feel like Woodinville is so accepting of everyone, regardless of where you’re from.

It doesn’t matter who you are or what you do, and I love that because that’s how I see life.”

kennedy

catholic

high school

OPE N H O U S E Wednesday, November 4 6:30 pm – 8:30 pm For more information, visit us online at www.kennedyhs.org or contact Karen Ginther, Director of Admissions, at gintherk@kennedyhs.org or 206.957.9719.

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DESIGN / BUILD Redmond, Washington

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T R AV E L F E AT U R E

Portland may be just the 28th most populous city in the U.S., but it punches well above its weight class as a foodie destination. This is a city of trendsetting, abundant food trucks, the concepts of local and organic taken to the max, and way more notable places to eat than there are meals in the day. Don’t let that deter you, though—you can take a good bite of the scene in one weekend.

photo by leela cyd ross

bellevue club october 2015 | 51

photo by david l. reamer

FRIDAY NIGHT You’ll probably roll into town well after dinnertime, but get your trip started right with a nightcap. In the Pearl District, the TEARDROP COCKTAIL LOUNGE’S craft mixers— such as specialty liqueurs, syrups, digestifs and vermouths—are made by hand. If you’re wondering about any unfamiliar words on the menu, turn to the handy glossary for clarification. Another good nightcap option is the intimate, leather-bedecked MULTNOMAH WHISKEY LIBRARY, where there’s often a wait for non-members (yes, just like a real library, there are memberships here). Once you get in, though, you’re sure to be wowed by the wall of spirits and the tableside service—bartenders roll over a cart and create your concoction right in front of you.

SATURDAY For breakfast, start with a classic: MOTHER’S BISTRO & BAR. The dining rooms here feature gilded mirrors, crystal chandeliers, and gold accents throughout, making this an elegant yet cozy stop. Get a taste of the South with the Biscuit Breakfast, with homemade buttermilk biscuits topped with country sausage gravy; embrace the Northwest with the Wild Salmon Hash, served with leeks, potatoes and a touch of cream; or satisfy your sweet tooth with the Crunchy French Toast, dipped in cornflakes and grilled golden brown.

52 | october 2015 reflections

Give yourself a little time to digest because in the afternoon, it’s worth heading out with FORKTOWN FOOD TOURS on their North Mississippi Avenue tour. This artsy neighborhood on Portland’s north side is home to some tasty establishments you might miss if you only hang out downtown. Learn about the history of the area while noshing on crostini with local farmstead cheeses, Korean-Mexican fusion bulgogi pork tacos, truffle fries, lemon cookie and lavender honey ice cream sandwiches, and much more. The bites are small, but don’t worry about going hungry—you will be full by the end.

You’ll be done just in time to hit up happy hour. A fun one is at BACCHUS BAR inside the lobby of Hotel Vintage.

The recently renovated hotel sports a laid-back, retromodern vibe, with plenty of seating and sipping options.

Order a Willamette Valley Pinot Noir and some sea salt pistachios, then head up to the second floor, where an old-school game room features gems like Atari and shuffleboard.

BACCHUS BAR 422 SW Broadway hotelvintage-portland.com

MOTHER’S BISTRO & BAR 212 SW Stark Street mothersbistro.com

TASTY N SONS 3808 N W illiams Avenue tastynsons.com

CASTAGNA 1752 SE Ha wthorne Boulevard castagnarestaurant.com

MULTNOMAH WHISKEY LIBRARY 1124 SW Alder S treet mwlpdx.com

TEARDROP COCKTAIL LOUNGE 1015 NW E verett Street teardroplounge.com

FORKTOWN FOOD TOURS Starts at Mee Sen T hai Eatery 3924 N Mis sissippi Avenue forktownfoodtoursportland.com

SALT & STRAW 2035 NE Alberta S treet saltandstraw.com

VOODOO DOUGHNUT 22 SW Third Avenue voodoodoughnut.com

photo by john valls

bellevue club october 2015 | 53

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Choosing a dinner spot is next to impossible given all the choices, but if you’re looking for a high-end, multi-course meal that’s a true experience, CASTAGNA is the place. The modernist restaurant is in the vein of molecular gastronomy meets Pacific Northwest foraging, with each course a work of art. Order the tasting menu from Chef Justin Woodward and be prepared to sit back and savor.

If a late-night hunger pang strikes, embrace the idea of high/low eating and find something on the opposite end of the spectrum from Castagna: the famed VOODOO DOUGHNUT. There’s always a line at the 24-hour original location, but if you go in the wee hours, you’re less likely to have to wait long—plus, you can commune with the other crazy people eating donuts covered in cereal, topped with Tang, and in the shape of voodoo dolls in the middle of the night.

SUNDAY In the morning, follow the crowds to TASTY N SONS, an industrial-chic restaurant serving small and large plates of new American cuisine. The Chocolate Potato Doughnut and Maple Bacon Wrapped Dates are favorites from the small plates; for something heartier, order the Burmese Red Pork Stew. Pair your food with the Tasty Mary, a classic Bloody Mary, or go with one of the other four Mary variations (there are tequila, aquavit, gin and vodka options).

On your way out of town, there’s time for one last treat. No matter how much ice cream you’ve eaten in your day, there’s bound to be a flavor combination new to you at SALT & S TRAW, which began as a food cart and has now expanded to three brick-and-mortar locations. Pear & Blue Cheese, Stumptown Coffee & Burnside Bourbon and Almond Brittle with Salted Ganache are just a few of the tempting varieties to send you home satisfied.

photos by leela cyd ross

bellevue club october 2015 | 55

WELLNESS october 2015

CRANIOSACRAL THERAPY Relieve tension through the soft touches of the head and spine w r i t t e n b y mor r e n a v i l l a n u e va After training with Ursula Popp, a recognized leader in craniosacral therapy education and progressive hands-on healing methods, the Spa at Bellevue Club is now offering craniosacral therapy. Craniosacral therapy, also known as cranial-sacral, is a form of alternative therapy intended to relieve pain and tension through gentle manipulations of the skull, face, spine and pelvis. These rhythmic motions are believed to help the body restore its balance to the natural rhythm of the central nervous system. This alternative therapy has the potential to help with certain physical and emotional problems that may be disturbing the movement of sutures and normal rhythmic flow of the cerebral spinal fluid. Craniosacral therapy may be right for you if you experience any of the following: • Migraine and tension headaches • Posttraumatic injuries of the head and neck and whiplash • Temporomandibular joint (TMJ) pain or other facial pain problems • Neck, shoulder girdle and lower back pain • Fibromyalgia • Chronic fatigue syndrome • Problems with alertness, concentration or memory • Anxiety and stress-related problems ➸ For more information, visit or call the Spa at 425.688.3114.

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Bellevue Wealth Management Group at Morgan Stanley Mark Harris

Senior Portfolio Manager Financial Advisor

Jason Weese, CIMA,® CFP®

Family Wealth Director Financial Advisor

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Financial Planning Specialist Financial Advisor

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*Private Bankers are employees of Morgan Stanley Private Bank, National Association. Member FDIC. Securities Based Lending Risks: Borrowing against securities may not be suitable for everyone. You should be aware that securities based loans involve a high degree of risk and that market conditions can magnify any potential for loss. Most importantly, you need to understand that: (1) Sufficient collateral must be maintained to support your loan(s) and to take future advances; (2) You may have to deposit additional cash or eligible securities on short notice; (3) Some or all of your securities may be sold without prior notice in order to maintain account equity at required collateral maintenance levels. You will not be entitled to choose the securities that will be sold. These actions may interrupt your long-term investment strategy and may result in adverse tax consequences or in additional fees being assessed; (4) Morgan Stanley Bank, N.A., Morgan Stanley Private Bank, National Association, or Morgan Stanley Smith Barney LLC (collectively referred to as “Morgan Stanley”) reserves the right not to fund any advance request due to insufficient collateral or for any other reason except for any portion of a securities based loan that is identified as a committed facility; (5) Morgan Stanley reserves the right to increase your collateral maintenance requirements at any time without notice; and (6) Morgan Stanley reserves the right to call your securities based loan at any time and for any reason. Morgan Stanley Smith Barney LLC is a registered Broker/Dealer, a member SIPC, and not a bank. Morgan Stanley Smith Barney LLC and Morgan Stanley Private Bank, National Association are affiliates. Unless specifically disclosed in writing, investments and services offered through Morgan Stanley Smith Barney LLC are not insured by the FDIC, are not deposits or other obligations of, or guaranteed by, a bank and involve investment risks, including possible loss of principal amount invested. All loans are subject to application and approval. These products may not be available in all jurisdictions. Other restrictions and limitations may apply.

The proceeds from certain securities based loan products may not be used to purchase, trade or carry margin stock (or securities, with respect to Express CreditLine); repay margin debt that was used to purchase, trade or carry margin stock (or securities, with respect to Express CreditLine); and cannot be deposited into a Morgan Stanley Smith Barney LLC or other brokerage account.

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 US. © 2014 Morgan Stanley Smith Barney LLC. Member SIPC.

CRC 867911 CS 8069256 BLA001 11/14

JOB INFORMATION 8069256/603142687

PROJ. NO.:

TRIM SIZE: FINISHED SIZE:

SPECIFICATIONS 8.25" × 10.75"

NOTES

F-STOP

october 2015

Bellevue Club’s youngest members show off their creations at Family LEGO Night.

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2 3 4 5.

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SAT U R DAY : A N I G H T O N T H E T OW N WI T H YOUR WIFE OF 50 Y EAR S. S U N DAY : A N A F T E R N O O N I N T H E PA R K WI T H YOUR GR ANDSON OF 6 Y EAR S. It could just be there has never been a more perfectly situated place to blaze your own retirement than The Bellettini. We’re nestled in the Library District, amidst tranquil city parks and quiet neighbors. But we’re also just blocks from the action – with all the night life, restaurants, shopping and galleries downtown Bellevue has to offer. So the ways you spend your Saturday nights and Sunday afternoons can be both dramatically different and infinitely rewarding.

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

F-STOP

october 2015

Bellevue Club Ladies Cup Boot Camp

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Team Chambers Your Local Mortgage Experts

When it comes to purchasing or refinancing your home, there’s nothing more important than working with a trusted team of mortgage professionals. With more than 13 years of experience in the mortgage industry and access to RPM’s innovative loan programs, Team Chambers provides their clients with an unparalleled commitment to outstanding service.

Start a conversation with us today.

Troy Chambers

Kier Wetherell

Jen Beslow

Branch Manager P: 425.418.5103 tchambers@rpm-mtg.com NMLS #116342

Production Partner P: 206.963.4838 kwetherell@rpm-mtg.com NMLS #340922

Loan Processor P: 206.963.4838 jbeslow@rpm-mtg.com

11235 SE 6th Street, Suite 130, Bellevue, WA 98004 www.rpm-mtg.com/tchambers RPM Mortgage, Inc. – NMLS#9472 – Washington Consumer Loan Company License#CL-9472. Equal Housing Opportunity.

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ONGOING EVENTS bellevue club FITNESS See a Group Personal Training or GPX Schedule (available at the Athletic Services Desk) for a full list of classes.

RECREATION • Youth Camps & Programs ➼ bellevueclub.com/youth • Basketball leagues & lessons • Racquetball & Squash

TASTE • Polaris Half-Price Wine Night Tuesdays

• Karate Club • Private Dance Lessons • Music Lessons AQUATICS • Youth Swimming Programs & lessons ➼ bellevueclub.com/youth

The Bellevue Club merges 200,000 square feet of world-class wellness facilities and innovative restaurants with unique recreational and social opportunities.

Here is a small sample of classes and events happening at the club. For full lists of adult classes and events, pick up the latest copy of the Bellevue Club Connector or visit www. bellevueclub.com/fitness/BCconnector.pdf.

• Private Swim Lessons • Masters/Adult Fitness Swimming • Inflatable Obstacle Course

• Wine Flight Night in Polaris Fridays, 5:30-8:30 p.m.

• Cosmos Happy Hour M-F, 3:30-6:30 p.m. and 10 p.m.-close Sa, open-close • Splash Short Rib Thursday Thursdays, 11 a.m.-9 p.m..

• Luna Happy Hour M-F, 6-8 p.m. Sa & Su. 4-6 p.m.

• Water Runner TENNIS • Adult & Junior Group Lessons • Mixed Doubles Night • Men’s Night & Ladies Night • Junior Tennis Team & USTA Program

CLASSIFIEDS VACATION RENTALS 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. No smoking/pets.

Weekly minimum. 503.803.0370 or tunquelen@comcast.net.

KAUAI, POIPU BEACH, KIAHUNA PLANTATION. 1 bedroom deluxe condo. Ocean/ lagoon/garden view. $210/night. 425.643.1805, ext.

14. www.kiahunapoipucondo.com.

PARIS. Chic 2-bedroom, 2-bath apartment in 7th Arrondissement. Walk to Seine and Eiffel Tower. 206.328.0897.

LONG BEACH, WA. Historic 3 bedroom, 1.5 bath. Walk to beach.

Weekend or weekly rental. Longbeachcabin@aol.com or (206) 399-2193 INDIAN WELLS BEAUTIFUL HOME with beautiful mountain views in the Indian Wells Country Club, Indian Wells, California. A home to enjoy, a luxurious home designed for gathering with friends and family. A floor plan that flows effortlessly from inside to poolside. 36 holes of golf, and wellness center for working out. 4 bedrooms, 5 bathrooms $2.3M. Contact: pddier@yahoo.com

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FOUR SEASONS VILLA, KONA HAWAII 3 bedroom, 3 bath villa at Hualalai Four Seasons. Ocean view, exquisitely furnished. Sandy, 206.851.4810. www.hualalaifourseasons.com.

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

425.747.2543.

PERSONAL CHEF / A SSISTANT Restaurant quality meals prepared to your dietary needs. Experienced Personal Chef & Assistant, Susan Cook will help busy professionals and seniors. Meals, special diets, shopping, party planning, home office help.

RightHandWoman.info, 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.

When Only The Best Will Do

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BRAIN TRAINING october 2015

Working out your brain is just as important as working out your biceps, so consider this your monthly dose of cognitive strength training.

ACROSS 1. In thing 4. Cherry leftover 8. Dances to jazz 12. White alternative 13. Surfing need 14. Cinema sign 15. So far 16. Served perfectly?

17. Claim innocence 18. First name in rock 20. Salon job 21. Engine attachment 23. Pull strings?

25. Pays to play 27. Down, so to speak 28. Cause of some aches 31. Surround-sound device 33. Middle of the road?

35. Capsule 36. Big rig feature 38. Unbending 39. Rose petal oil 41. Form of pachisi 42. Face-to-face exams 45. Three-toed animal 47. Become dull 48. Brouhaha 49. In vitro fertilization (abbr.)

52. Proctor’s call 53. In addition 54. Not even a little 55. Dispatch, as a dragon 56. Bit of fowl language 57. Golfer Brewer

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DOWN 1. Children in a school?

2. Sailor’s assent 3. Couldn’t stand 4. Kind of team 5. Fiesta fare 6. Olympic activities 7. Club ___ 8. Make shadowy 9. Yoked pair 10. Spare parts?

11. Eye problem

19. Impolite look 20. Less civil 21. Diary fastener 22. Suspicious of 24. Aries, for one 26. Religious factions 28. Estimating, ___ out 29. Installed, as carpet 30. Annul 32. Meal source 34. East Timor’s capital

37. Campaign part 39. Hangout for tomcats 40. Add to the pot 42. Makes a pick 43. Hand support 44. Michigan college (or its town) 46. Drama class item 48. Drain, in a way 50. Word used in directions 51. Fishing gizmo

* For answers, please visit bcreflections.com.

BELLEVUE CLUB

HOTEL BELLEVUE

OCTOBER 2015

A Weekend in Walla Walla Travel to the heart of Washington’s wine country

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Chef’s Special

BC Executive Chef Chris Peterson talks culinary trends for the harvest season

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FOOD &WINE ISSUE