Reflections: October 2018 by Bellevue Club

BELLEVUE CLUB

OCTOBER 2018

NORTHWEST EATS

bellevue Food Network star and member Natasha Jiwani

THE CHOCOLATE CAPITAL COOKING CLASS ACT

425.283.8858 | WendyLister@cbbain.com | WendysGoneDigital.com

W. BELLEVUE $6,700,000

EDMONDS $3,000,000 OVER 40 Y E ARS OF AWARD- WINNING E XPER TISE Top Left: New to Market! The Heart of Meydenbauer Bay. Experience waterfront living in the boating capitol of the world. Deep water moorage. Lower Left: New to Market! Discover the meaning behind the saying: “it’s an Edmonds kind of day!”. Commander of the Hill. Sprawling views of Puget Sound. The hub of quiet beauty. Top Right: European-Inspired. Kaleidoscopic views of water, city and mountains. Barrel Ceilings. Gated Shy Acre. Lower Right: Butterworth Estate. Ambassador-Worthy. 80’ Grand Foyeur. Massive Moorage.

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INSIDE october 2018

“I tried hard, did my best and great things happened.” —Natasha Jiwani, Bellevue Club member and Food Network star

30 •

GREEN JUJU

Does your dog need more kale? One local entrepreneur says yes.

4 | october 2018 reflections

48 •

BAKING IN BELLEVUE

Club member Natasha Jiwani makes her Food Network debut.

56 •

COW BY BEAR

An underground chef takes Seattle by storm from behind a fuzzy mask.

cover photo by eva blanchard

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INSIDE october 2018

RECIPROCAL CLUB

MADE IN WASHINGTON

•

A monthly spotlight on a BC sister club.

•

Local spice expert mixes exotic and healing blends.

CLUB CORNER

Youth Concussion Seminar with member Dr. Herring.

NORTHWEST EATS From chocolate to crab, October is the best time for local fare.

CIDER ROUTE RULES Sip a cold glass of cider close to home or on another continent.

BONE TO PICK Local naturopathic leaders talk about bone health and beyond.

CLASS ACT Learn to cook while enjoying a night out.

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6 | october 2018 reflections

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EDITOR’S LETTER

october 2018

MANAGEMENT President S. W. Thurston Club Manager Connor Eden Financial Manager Jeff Ohlstrom Membership Director Tita Lee Communications Director Bonnie Tankovich Tennis Director Brian Nash Fitness Director Stacy Munn Aquatics Director Michelle Streifel Recreation Director Jill Clark Spa & Athletic Services Director Katie Wallis Head Swim Coach Andrew Nguyen

CONTACT bellevue club

425.455.1616 | bellevueclub.com athletic services

425.688.3177

bellevue club hotel

425.454.4424 | bellevueclubhotel.com

HOURS OF OPERATION

FOOD IS MY FAVORITE SUBJECT TO WRITE ABOUT BECAUSE IT HAS THE UNIQUE POWER TO TOUCH EVERYONE EVERY SINGLE DAY. YOU NEVER KNOW WHEN A MEAL MIGHT CHANGE YOUR LIFE. Bellevue Club member Natasha Jiwani is a good example. At age 13, she was featured on the most recent season of the Food Network show Kids Baking Championship. Listening to her wax poetic about sprinkles and pink desserts, it’s obvious she found a passion that will take her far in the future, especially now equipped with the credentials of appearing on national TV. But the truly sweet part of her story is how she first learned to bake—with her grandmother. The two bonded a few years back as they made what Natasha says is “the best cake ever,” and she credits this experience with giving her the knowledge, skills and confidence to pursue her dreams. That’s powerful. You can read more about Natasha’s story on page 48. Even if you don’t want to become a professional chef, there are plenty of ways to enrich your life with a meaningful food experience. Turn to page 42 and read “Class Act,” a story about enjoying a night out while learning a craft and indulging in amazing fare. Or read “Cow by Bear” on page 56 and find out how a runaway bear (yes, you read right) can prepare a world-class fine dining dinner for you and your closest friends. Regardless of how and when you have it, I hope your next meal is a magical one.

Lauren Hunsberger, Editor

8 | october 2018 reflections

bellevue club hotel

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 35 ISSUE 3 BCreflections.com editor

Lauren Hunsberger | 425.688.3162 art director

Bonnie Tankovich | 425.688.3194 graphic designer

Taryn Emerick advertising

Eric Nienaber | 425.445.6800 display advertising

To receive a rate card and media kit, please call 425.445.6800 or visit www.bcreflections.com.

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

Compass agent Erin Thompson

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Arlington Aspen Atlanta Basalt Bellevue Boston Brooklyn Calabasas Cambridge Chevy Chase Chestnut Hill Chicago Coral Gables Dallas Danville Encinitas Fort Lauderdale Hamptons Hingham Hinsdale Laguna Beach Los Angeles Malibu Manhattan McLean Miami Montecito Naples Newport Beach Pasadena Philadelphia Rancho Santa Fe San Diego San Francisco Santa Barbara Santa Monica Seattle Washington DC Westchester Westlake Village Weston Winnetka

CALENDAR

bellevue club

OCTOBER 2018 SUN

MON 01

TUES

WED

SPECIAL EVENTS THU

FRI

SAT

06 Singles Tennis Clinic

Santa Brunch reservations begin

Junior Tennis Match Night

Youth Concussion Seminar

Toddler Time Event: Bubble Man School’s Out Camps BCYBA Offensive Skills Clinic

Nutrition for Endurance Athletes

Family Pumpkin Carving

Mercer Island Country Club

Halloween Carnival

Bone Health Seminar

Youth Activities Session 2 begins

SAVE THE DATE! NUTRITION FOR ENDURANCE ATHLETES, October 15

Learn how to fuel your body correctly for endurance sports. Chef Bonnie McPike will cover meal timing, fluid intake, athlete-healthy plates, recovery and more.

HALLOWEEN CARNIVAL, October 26

Young and old, dress in your favorite costume and join us for games, crafts, bouncy houses and more!

WEEKLY EVENTS SUN

MON

TUES

WED

THU

FRI

SAT

Water Runner

Ladies’ Tennis Night

Yoga for Golf

Men’s Tennis Night

Booty Barre

Mixed Doubles Night

Inflatable Obstacle Course

To sign up for these events and more, please visit members.bellevueclub.com. 10 | october 2018 reflections

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bellevue club october 2018 | 11 denise@westbellevue.com

NEWSFEED

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CONTRIBUTORS

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 “THE CHOCOLATE CAPITAL” [PAGE 62].

E VA BLANCHARD

A Seattle-based photographer focused on imaginative fashion photography and lifestyle with professional experience both in Europe and the U.S. SEE EVA’S WORK IN “BAKING IN BELLEVUE” [PAGE 48].

ERRIN WILLIAMS

TUNES & BREWS Bellevue Club families came out for a night of fun and funk! Kiddie rock band The Not-Its! hit the stage and everyone danced the night away. Guests also enjoyed a summer BBQ buffet and bouncy houses.

Errin is a communications intern at the Bellevue Club. She is also a Seagal and experienced dance instructor. SEE ERRIN’S WORK IN “NORTHWEST EATS” [PAGE 24].

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. 12 | october 2018 reflections

photography by jason tang

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COMMUNITY

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Eastside news from our partners at 425 Business magazine. WASHINGTON AMONG TOP TEN BEST STATES FOR WOMEN’S EQUALITY Women’s Equality Day was last month, but statistics for women’s equality in the United States look somewhat bleak: The Global Gender Gap Index ranks the U.S. 49th out of 144 countries — four spots lower than the year before. Of course, much progress has been made toward equality since women first stepped up and demanded equal rights. But despite this progress, the U.S. lags behind—in some states more than in others. The personal finance website WalletHub recently released a report on 2018’s Best & Worst States for Women’s Equality by comparing each state across 16 key metrics. These were broken into three categories: workplace environment, education and health, and political empowerment. So, how does Washington measure up? The state ranked among the top ten best states for women’s rights, coming in ninth after North Dakota and before New Mexico. Washington was reported to have the smallest unemployment rate gap, as well as very small gaps in entrepreneurship rates and political representation. More average metrics were found in the work hours gap and the minimum-wage workers gap.

PITHIA AIMS TO HELP MAKE WASHINGTON A ‘CENTER’ FOR BLOCKCHAIN TECHNOLOGY

Redmond-based venture capital firm Pithia made recent investments in three companies—LifeID, Trusted Key, and DigitalTown—in an effort to help facilitate the use of blockchain technology across the state. “We want to make Washington a recognized center for blockchain activity,” said Pithia CEO Lawrence Lerner. “We invest in companies from concept stage all the way through the first few years of their lifespan. But we are solely focused on blockchain. We really look at identity, wallets, supply chain, all of those foundational things in a blockchain space.”

Bellevue College broke ground In late August on its 69,000-squarefoot Student Success Center, a state-of-the-art facility that will eventually house multiple student support programs. “This Student Success Center will change the way our students enter the college and how we support them on their journey through higher education. All the functions for entering the college will be in one location as will the services that support student success,” Dr. Jerry Weber, Bellevue College president, said in a statement. “Currently these offices and services are scattered across the campus and by locating more programs together, we increase awareness of what’s available, like our veteran’s program or multicultural services.”

To read the full stories, visit 425business.com.

14 | october 2018 reflections

BELLEVUE COLLEGE BREAKS GROUND ON NEW STUDENT SUCCESS CENTER

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RECIPROCAL CLUB october 2018

MEADOWOOD RESORT NAPA VALLEY Recently awarded five stars from Forbes Travel Guide for their hotel, restaurant and spa, Meadowood Resort, located in the heart of wine country, is the ultimate California retreat. This newly renovated club encourages you to create memorable experiences while enjoying a glass of the regionâ&#x20AC;&#x2122;s finest vino. written

LOCATION

errin williams

WINE

Surrounded by rolling mountains and the greenery of the vineyards, Meadowood is perfectly positioned for a relaxing getaway. The club is a short distance from the airport and the scenic Silverado Trail.

Wine culture is a part of life at Meadowood. Every afternoon, two Napa Valley wines are featured during an on-site wine tasting, followed by stories about the local vintners.

FITNESS

CUISINE

Meadowood offers health and fitness classes, croquet, golf, tennis, swimming, hiking and childrenâ&#x20AC;&#x2122;s sports camps. The fully equipped fitness center is open to all members and visitors. Afterward, stop by the Meadowood Spa, complete with relaxation garden.

16 | october 2018 reflections

Meadowood offers a casually elegant dining experience featuring a modern approach to its cuisine. The club provides a restaurant, bar, grill, in-room dining, picnics and catering for any special occasions. For more information, visit meadowood.com.

photos courtesy of meadowood napa valley

Learn more about our 10,000 square foot showroom. Our highly trained staff is standing by to help you with all your kitchen and bath needs. Request an appointment today or give us a call. We are located in the heart of Georgetown, Seattle; The Design District.

MADE IN WASHINGTON

october 2018

THE KITCHEN IMP

The Kitchen Imp brings exotic flavors from all corners of the world straight to your kitchen table. Their goal is to expand your spice rack and mind with products such as healing Ayurvedic blends from India and organic spices from North Africa. They also have an assortment of loose teas, salts and sugars. For more information, visit thekitchenimp.com.

18 | october 2018 reflections

WELLNESS

october 2018

YOUTH CONCUSSION SEMINAR OCTOBER 9

Stanley A. Herring, MD is a member of the NFLâ&#x20AC;&#x2122;s Head, Neck and Spine Committee, a University of Washington clinical professor in the departments of rehabilitation medicine, orthopaedics and sports medicine and neurological surgery, and a driving force in passing the Zackery Lystedt Law (a game-changing piece of legislation for concussions in youth sports). If you have a child in sports, or are a weekend warrior yourself, you will not want to miss this chance to hear him speak. To register, visit members.bellevueclub.com.

STANLEY A. HERRING, MD

20 | october 2018 reflections

Located in Downtown Bellevue

Now Serving Breakfast Weekdays 7am to 11am Saturday and Sunday 9am to 2pm

We are honored to be voted the

Best New Restaurant on the Eastside by 425 magazine, and are now serving

The Best Breakfast in Bellevue Whether you want to grab a quick bite to take to work, enjoy a casual and relaxed breakfast with a mimosa, or book your next company breakfast meeting, we are here to make it a perfect start to your day!

3 Hour Free Parking with Validation Located Behind the Bellevue Art Museum on the Ground Floor From NE 8th Street or NE 4th Street, Enter from 105th Ave NE

425.578.7878 | Info@CentralBar.com | CentralBar.com 10475 NE 6th Street, Bellevue | Located at the new Two Lincoln Tower

1225 100th Ave NE 5 Bed 4.75 Bath 4,862 SF $2,698,000

1015 1st St 2 Bed 2.75 Bath 2,000 SF $1,599,000

3822 E Crockett St 5 Bed 3.25 Bath 4,630 SF $3,375,000

266 Vineyard Dr 4 Bed 4.5 Bath 5,844 SF $3,999,998

Madison Park | Kirkland | Clyde Hill | Orondo | Downtown Bellevue

1918 94th Ave NE 5 Bed 5 Bath 6,922 SF $7,225,000

Steve Curran Founding Broker | Compass Washington Partner | NWG Signature 425.241.3583 steve.curran@compass.com

Nick Glant Founding Broker | Compass Washington President | NWG Signature 206.910.4221 nick.glant@compass.com

Galya Kirstine Eastside Luxury Director | NWG Signature 206.853.5995 galya.kirstine@compass.com

Jason Foss Director of Development 425.890.9909 jason.foss@compass.com

Nathanael Hasselbeck Associate Broker 206.769.2435 hasselbeck@compass.com

Will Cahill Associate Broker 425.233.9540 will.cahill@compass.com

Dicker Cahill Associate Broker 425.466.2919 dcahill@compass.com

Peter Freet Managing Broker 206.972.6775 peter.freet@compass.com

500 106th Ave NE #1801 2 Bed 1.75 Bath 1,927 SF $1,610,000

Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside the realm of real estate brokerage.

CITY SCENE

october 2018

NORTHWEST EATS From chocolate to crab, October is the best time of year to enjoy local fare. OCTOBER 2 FEAST AT THE MARKET

Soak up the flavors of the Northwest at the 35th Feast at the Market. This self-guided tour offered by Pike Place Market offers irresistible flavors prepared by award-winning chefs from the finest local restaurants. Must be 21 or older to attend. For more information, visit neighborcare.org/support-us/events/ feast-at-the-market/. OCTOBER 5–7 DUNGENESS CRAB AND SEAFOOD FEST

Take a trip to Port Angeles for the Dungeness Crab and Seafood Festival this fall. Seafood from 14 restaurants, cooking demonstrations, art, children’s activities and celebrity cook-offs are packed into this three-day event. Admission is free. For more information, visit crabfestival.org. OCTOBER 6–7 OYSTERFEST

Centered around the main event, the West Coast Oyster Shucking Championships, OysterFest combines food, entertainment and vendors in Shelton, Washington. There will be oyster shucking, of course, and a food pavilion with over 100 unique food items. For more information, visit oysterfest.org. NOVEMBER 10–11 THE NORTHWEST CHOCOLATE FESTIVAL

Chocolate lovers, satisfy your sweet tooth at the Northwest Chocolate Festival on November 10–11 in Seattle. Enjoy workshops and chocolate tastings by the best artisans in the world. Over 120 exhibitors are featured this year. Tickets are available now. For more information, visit nwchocolate.com.

24 | october 2018 reflections

written

errin williams

FEATURE TITLE MLS 1255553

MLS 1354786

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bellevue club october 2018 | 25

CIDER ROUTE RULES

26 | october 2018 reflections

Nothing pairs better with fall than a crisp glass of cider. Sip close to home or on another continent along these exceptional cider routes.

•

written

haley shapley

• OLYMPIC PENINSULA WASHINGTON

Through farms and forests, over bridges and byways, the Olympic Peninsula Cider Route will take you to three stops, all within 10 miles of each other. Start at Finnriver’s Cider Garden in Chimacum. The centerpiece is an open-air pavilion with tables and seating, surrounded by a cider silo serving flights, a gift shop, a tasting room and more. Lawn games and a children’s play area make it a great spot for families, but the cider is plenty adult. (They’ve got great kombucha on tap, too, for a nonalcoholic option.) With a guided tasting, offered from noon to 5 p.m. daily, you’ll get to sample six ciders and fruit wines, learning more about the bottles’ origins and farm backstory in the process. Next up, Eaglemount’s ciders come from one of the original homesteads in the area, whose heirloom apples have been turned sippable since 1996. In Port Townsend, the rustic tasting room—the walls and floors are made of fir, while the bar is crafted from timber beams—offers the chance to try from among about a dozen ciders and meads. Choose five for a guided tasting, or take a glass out to the deck for leisurely drinking. For your last stop, Port Townsend’s Alpenfire invites you to bring a picnic lunch to enjoy in their orchard—you might see deer, rabbits, or eagles out here (there’s even an occasional bear!). Of their ciders, they say, “Soft tannins, high sugars, hints of bitterness and an incredible flavor range are the tools the apples bring us. Slow, cool fermentation; lengthy maturation; and attention to details are the way we say thank you!” Try out their methods for yourself in the tasting room, open on weekends.

bellevue club october 2018 | 27

NORMANDY FRANCE

Journey to the heart of Normandy, where the charming Pays d’Auge area is home to hills covered in verdant fields, fruit orchards, grand castles and picturesque farmhouses. It also happens to be one of the best places in the world to create cider and similar drinks, thanks to its climate and soil. Along the 25-mile loop known as La Route du Cidre, find plenty of producers of ciders, calvados (an apple brandy made in the Calvados region) and pommeaus (apple juice mixed with apple brandy)—you’ll know them by the apple signs. While some are only open by appointment, others are available for drop-ins year-round. In the small village of Victot-Pontfol, Domaine Dupont welcomes visitors Monday through Saturday. Learn about the four generations of Dupont cider makers on a tour, available in English and including three tastings. Calvados Pierre Huet in Cambremer also offers a tour and tasting in English, lasting over an hour. In business since 1865, this family-owned estate produces 25 varieties of apples and exports its products all over the world. There’s even more history behind Manoir de Grandouet, also in Cambremer, which dates back to the 16th century and still uses barrels from the 1790s. Find out how the apples are pressed, fermented and aged before tasting a variety of products, including pure apple juice. You could meander along the route seemingly forever, stopping to sip cider in quaint restaurants, browse lovely art galleries, pet a friendly farm animal, chat with orchard owners about their craft (you might want to brush up on your Français!) and just take in the bucolic beauty of this special spot in France.

28 | october 2018 reflections

B R O K E R W I N D E R M E R E R E A L E S TAT E

Max is current and knowledgeable and extremely professional. True to his word, he was engaged, available and responsive throughout the entire process. I have to say, Max embodies the spirit of the broker of the future. SELLER $3+MM

2 0 6 . 2 2 7. 0 7 3 7

MAXR@WINDERMERE.COM MAXROMBAKH.COM

bellevue club october 2018 | 29

DOES YOUR DOG NEED MORE KALE?

30 | october 2018 reflections

Kelley Marian, founder of Green Juju, says veggies are for dogs too.

REFLECTIONS MAGAZINE: CAN YOU GIVE A BRIEF HISTORY OF GREEN JUJU? KELLEY MARIAN: I founded Green Juju when my yellow Lab, Bailey, was diagnosed with a rare joint tumor in 2013. Chemo and radiation weren’t effective for that type of cancer, and amputation was the only option. She struggled with health issues for years, and a biopsy they did brought on a cascade of issues—an ear, bladder and yeast infection in the three weeks following. I knew she wasn’t in shape for a major surgery like an amputation. I wanted to help support her body to fight the cancer and become strong enough for the eventual amputation she would need to become cancer-free.

canine nutrition specialist, Patti Howard, to help me fine-tune the recipe and make sure the ingredients were in proportion for daily feeding. RM: WHERE DO YOU SOURCE INGREDIENTS? KM: We source from the same product supplier as the top restaurants and grocery stores in town. They have a network of local farms they work with during the growing season. We are using the same kale you find on the shelves at Whole Foods! RM: WHY DO YOU THINK IT’S NECESSARY TO PROVIDE FOOD SUPPLEMENTS FOR DOGS? KM: The majority of our dogs are eating a processed diet with synthetic vitamins and minerals. It’s hard for their bodies to get all the nutrients they need in this form. Lack of nutrients can show up as dry, flaky coats, itchy skin, low energy, et cetera. By providing fresh whole-food ingredients in a form that is easy for the body to absorb, they are able to get the nutrients they need. We juice and blend our produce to break down the cell walls, releasing the nutrients inside and making them easily digestible for your dog.

RM: WHERE DID YOU GET THE IDEA TO USE FOOD TO HEAL? KM: I was working through health issues of my own and noticed a difference when I began incorporating fresh whole foods in my diet, specifically through juicing. I learned the different antioxidant, anti-inflammatory and detoxifying properties in vegetables, and realized Bailey could benefit from the same support. She needed some life in her bowl!

RM: WHAT’S THE MOST SHOCKING THING PEOPLE MIGHT NOT KNOW ABOUT THE FOOD THEY FEED THEIR PETS? KM: So many things. Every pet owner should watch Pet Fooled on Netflix.

RM: HOW DO YOU CREATE YOUR RECIPES? KM: I pored through any research I could find on how whole-food ingredients benefit dogs, and while there wasn’t a lot at the time, what I found was very reassuring I was on the right path. I worked with a local

interview

lauren hunsberger

photos provided

green juju

bellevue club october 2018 | 31

KELLEY MARIAN, FOUNDER OF GREEN JUJU

RM: DO YOU HAVE PETS OF YOUR OWN AND WHAT KIND? KM: Currently, I have an eight-year-old French bulldog named Bambi. We just lost Bailey a few months ago at 13 and a half years old.

“IT WAS INCREDIBLY EMPOWERING TO KNOW THAT I WAS MAKING A POSITIVE DIFFERENCE IN MY BELOVED PUP’S HEALTH WITH JUST WHAT I WAS PUTTING IN HER BOWL.”

32 | october 2018 reflections

RM: WHAT WAS THE GREATEST CHALLENGE IN CREATING GREEN JUJU? KM: I jumped into something that I knew absolutely nothing about—I started with a juicer and a blender in a tiny condo kitchen, and now years later I am coordinating with our manufacturing partner, multiple suppliers, packaging reps, freight companies, distributors, and store owners. I had to learn every part of this along the way. RM: WHAT’S BEEN THE MOST REWARDING PART? KM: In the very beginning, when I started putting this green concoction in Bailey’s bowl and watched her grow stronger with brighter eyes and more energy over the course of several months. It was incredibly empowering to know that I was making a positive difference in my beloved pup’s health with just what I was putting in her bowl.

INSPIRATION

CREATION

CURATION

SELECTION

TRANSFORMATION

CHOWN CASE STUDY HOME NO. 1 • CURATION STAGE

At the center of the creative journey, from global inspiration to the transformation of your home, Chown Hardware curates an outstanding line of products. Representing some of the world’s most exclusive brands, the Chown showroom is the start of your design travels. Come see what 138 years of experience looks like. Oregon Showroom 333 NW 16th Avenue Portland, OR 97209 (800) 452-7634 salesresidential@chown.com

Washington Showroom 12001 NE 12th Street Bellevue, WA 98005 (800) 574-4312 chown.com

bellevue clubwith october 2018 | 33 Follow the journey from inspiration to transformation Chown Instagram @chownhardware / Facebook @chown.hardware

written

36 | october 2018 reflections

lauren hunsberger

WELLNESS FEATURE

bone to pick LOCAL

NATUROPATHIC LEADERS TALK ABOUT BONE

HEALTH AND BEYOND

Back in 1970, Dr. Joe Pizzorno Jr. had a revelation—he was in the wrong branch of medicine. After attending medical school at Harvard and Cornell University, he was working with a medical research team at the University of Washington to find cures for rheumatoid arthritis, osteoarthritis and gout. “Then I met a friend’s mother. She had cured her rheumatoid arthritis, which was a disease largely thought of as incurable,” Joe says. “I asked her what she did to cure it, and she said she went to a naturopathic doctor. The doctor taught her how eat properly and detoxed her liver. I thought, what does her liver have to do with swollen knees and ankles?”

“I WAS ENTRANCED WITH THE OPPORTUNITY TO RELIEVE SUFFERING IN THE WORLD WITH THIS WHOLE BODY OF INFORMATION NOT BEING USED.“

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After that experience, Joe dug deep into the field of naturopathy and witnessed case after case of patients healing complicated diseases using natural modalities. He says he immediately understood that naturopathy healed the root causes of afflictions rather than masking the symptoms with pharmaceuticals. For Joe, there was no going back to conventional medicine, but not everyone agreed this was a viable way of practicing medicine. At the time, naturopathy was only legal in six states. “In two states, it was considered a felony,” Joe says. Luckily, the Pacific Northwest had one of the only functioning naturopathic schools in the country (the National College of Natural Medicine), and he received a degree. The school was struggling, though, and Joe knew he needed to do something to keep the practice alive. In 1978, he founded Bastyr University, which shortly afterward became the only accredited school for natural medicine in the country. “I was so entranced with the opportunity to relieve suffering in the world with this whole body of information not being used,” Joe says. “I thought, this medicine has so much to offer, but it needed to be updated with modern standards of medical practices. The [original] textbook was written the year I was born.” On top of establishing Bastyr, Joe wrote the textbook on naturopathy (he’s currently revising it for the fifth edition), as well as a handful of consumer books. During these formative years, Joe also met Lara. She was hired to fund-raise for the school, and eventually the two got married. Lara says she saw Joe as “a practical visionary,” and whole-heartedly supported his mission and the school as it grew. “It was very challenging creating Bastyr, but we did it because we never accepted that it couldn’t be done. It wasn’t part of our reality,” Lara says.

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Lara also had her own interests and history with medicine. All the women in her family experienced severe complications from osteoporosis, and she knew she didn’t want to go down the same road. Inspired by Joe’s work with naturopathy, she realized there were options outside of taking drugs or succumbing to genetic factors. At the age of 70, despite having genes against her, Lara and her bones are healthy and strong. Throughout the decades, she compiled many different factors to offset the disease—including proper supplementation, a nutrient-rich diet, elimination of environmental toxins and more—for both men and women. To share what she learned, she wrote the book Your Bones, and just finished a second edition with updated information. “Now we know so much about genetics and how people have such huge variation in nutrients and their ability to absorb them,” Lara says. Which is where the couple’s focus remains today— the intersection of naturopathy and advanced technologies that can determine a patient’s individualized needs.

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“It’s like my colleague Dr. Sid Baer says, ‘Get into each person what they uniquely need and out of each person what they uniquely don’t need.’” The couple is currently working on an advanced artificial intelligence program that analyzes the genetics of patients, environmental factors, diet and more, and then gives them a plan and recommendations based on the results. The company is called SaluGenecists. Joe says it will be launched in the next few years. He also recently wrote The Toxin Solution: How Hidden Poisons in the Air, Water, Food, and Products We Use Are Destroying Our Health—And What We Can Do to Fix It. Lara and Joe Pizzorno Jr. will be speaking at the Bellevue Club on October 22. Please visit members.bellevueclub.com for more information.

Photo: Sean Gorey

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CLASS ACT LEARN TO COOK WHI L E ENJOYING A NIGHT OUT

WHISKED AWAY

A beautifully remodeled kitchen, complete with eight workstations, wine waiting to be poured, seasonal snacks and individual aprons, welcomes every student attending a Whisk cooking class.

The tables are covered with tools, cutting boards and pre-measured ingredients. Ann and Don Perinchief, the owners, invite you into their domain, offering bottles of red and white wines for you to choose from.

“I have some cold beer, too,” Don says, assuring each student that they’ve thought of everything. Water is already poured at the stations as well.

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This Friday night, the class is completely full. It’s Whisk’s most popular class: Pok Pok, inspired by a Thai restaurant in Portland, with chef Barbara Sowatsky. The menu includes Ike’s Famous Vietnamese chicken wings, stir-fried noodles, shrimp satay with cucumber relish and Som Tam Thai (papaya salad). “I look at other places and what they’re doing, and we try to keep it really fresh,” Ann says, explaining what inspires their rotation of classes. “But Pok Pok is a favorite.” Ann works hard to separate Whisk from the other cooking classes in the area. Everything from the classes to the kitchen remodel was designed with the students in mind.

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“I used to go to classes and get home and be like, ‘I did nothing,’” Ann says. “We designed this kitchen so everyone can cook the whole time, not like other classes where everyone is taking turns and only cooking parts of the meal.” It’s true: that night every student learned how to make the entire menu. Chef Barbara walks around the workstations, instructing, helping, tasting and joking with the class. By the end of the night, each student has prepped, fried, grilled, sautéed and then enjoyed a full meal. Whisk’s signature Pok Pok class will be held on October 12. Or if you’re craving something else, visit Whisk’s event calendar for a full list of upcoming classes: whiskcooks.com/classes.

THE (SIZZLE)WORKS

Chef Carol Dearth began her cooking journey in 1982. As a US Navy wife, she had moved to Naples with her family. “The food, love at first bite,” Dearth says. She spent two years studying informally, mastering her favorite dishes. “Friends hounded me to teach them, so I began. As it turns out, I truly love teaching cooking.” For 20 years, Dearth taught cooking from her home, frequently relocating until her husband’s navy retirement. That’s when she started growing her business. In 2007, after publishing an awardwinning cookbook, Dearth opened Sizzleworks, a recreational cooking school where she teaches all levels of cooks how to be creative and mindful while learning new dishes. “I love the fact that cooking is science, creativity and art, all in one bowl,” Dearth says. “It is one of the few activities in which we engage all of our senses, and it can be very therapeutic.” Chef Dearth sat down with Reflections to talk about her classes at Sizzleworks. Reflections magazine: What does it take to have a good class? Carol Dearth: If you are not engaging the students, you are not connecting and sharing. Especially for cooking, I think hands-on is essential. In many of our classes, I find that my students not only connect with our instructor but also connect with each other, starting out as a room full of strangers and becoming a group of great friends, having bonded over food! RM: What can people expect when taking a class from you? CD: I strive to create the best-possible experience, using the best ingredients available, with proper preparation techniques and an explanation of the theory behind those techniques. At Sizzleworks, cooking is more than recipes; it’s understanding what is happening in the pot. RM: What are some tips and tricks for people just starting out in the kitchen? CD: Great ingredients, a few simple essential tools, and do your mis en place. That’s just a fancy term for getting everything together before you start to cook. If your result is not what you had envisioned, it may not be your fault; there are a lot of bad recipes out there, so try again! To learn more about Sizzleworks or to sign up for a class, visit thesizzleworks.com.

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PASTRIES IN PARIS

Muriel Foucher began her teaching career in Paris 15 years ago. With a background in marketing, she filled classes with Englishspeaking tourists, eager to get an insider’s look at French cuisine. She then journeyed to Seattle and opened a store and cooking school in Capitol Hill. Since the Seattle store closed, Foucher has turned her attention to French pastry classes, private dinner classes and team-building activities. “I enjoy, above all, making things simple for others. One of my greatest satisfactions is to demystify French pastry, with its reputation of being demanding and difficult,” Foucher says. “My customers and students can be successful in making whatever we prepare in the class they attend.” Foucher sat down with Reflections to talk about her classes at Paris Eastside. Reflections magazine: What inspired you to teach classes? Muriel Foucher: I grew up cooking with my grandmother, and cooking has always been a passion and a relaxing occupation to me. In my marketing career, I had the opportunity to lead many group conferences and discovered that my next-preferred thing is to communicate my passions to others. Combining both naturally led me to open my first cooking school.

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RM: What does it take to have a good class? MF: There are two types of cooking classes: the technical ones, aimed at professionals, and the educational but still recreational ones, aimed at everybody, cooks and non-cooks alike. I specialize in the second category, and for me simplicity of execution is key. Even the most difficult techniques can be taught in a fun and friendly way. Since we cook every day, and our whole life, doing so should be enjoyable since we spend so much time doing it. In just a few words: cooking should be fun! RM: What are some tips and tricks for people just starting out in the kitchen? MF: Don’t be shy; nothing is too difficult that it cannot be tried. And if it doesn’t look like the picture, it doesn’t matter—it’ll still taste good. Beware many recipes have inaccuracies, so don’t blame yourself if something doesn’t sound right; just follow your instincts. To learn more about Paris Eastside, visit pariseastside.com, or reach out to Foucher with any questions at Muriel@ParisEastside.com.

photos provided by pastries in paris

written by lauren hunsberger photography by eva blanchard

Natasha Jiwani, Bellevue Club member and baking extraordinaire, made her TV debut this fall on the Food Networkâ&#x20AC;&#x2122;s hit show Kids Baking Championship and won the show. She talked with Reflections about her grandmaâ&#x20AC;&#x2122;s famous cake, her role models and sprinkles!

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MEMBER PROFILE bellevue club october 2018 | 49

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Reflections magazine: When did you start baking? Natasha Jiwani: I started baking when I was 9 or 10 years old. It was really fun for me because it was a way to have fun and spend time with my grandma and my mom. Baking together when I was younger was so much fun and something that brought us together. RM: What are some of the earliest lessons you learned about the craft of baking? NJ: Well, my grandma taught me how to make her cake that all our family and friends love. Everyone knows her for this cake and it is still, to this day, the best cake EVER! RM: What are some of your favorite things to bake and why? NJ: My favorite things to bake are definitely cakes and macarons. They are both desserts that let you be super creative with flavors, shapes, colors, etc. RM: When and why did you decide to try out for Kids Baking Championship? NJ: I’ve always watched the show and thought it would be so cool to be on it! One day I just searched online how to apply and sent in an application.

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RM: What was the biggest logistical challenge of baking on TV? NJ: The biggest logistical challenge for me was probably baking in a kitchen I wasn’t familiar with. I didn’t really know where everything was, and also having so many cameras in your face was super stressful. RM: What was greatest lesson you learned from being on KBC? NJ: The greatest lesson I learned is that you can do anything you put your mind to. I never thought I would get on the show, but I tried hard, did my best and great things happened.

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RM: Who are some of your baking role models? NJ: Some of my baking role models are Duff and Val (which was SO COOL). I also find Julia Child, Adriano Zumbo and more very talented and inspiring. RM: Do you have any advice for other young bakers? NJ: My advice for other young bakers is to just practice and practice any time you can. Also, if you want to be on Kids Baking Championship, go for it because nothing is impossible!

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RM: Where do you hope baking takes you in the future? Would you like to own your own bakery one day? NJ: I love baking and definitely want to pursue it in the future! I don’t really know what I want to do just yet, but I really want to bake! RM: What is your favorite ingredient to use and your least favorite? NJ: I love baking with ingredients like rose and pineapple, but my all-time favorite ingredient is SPRINKLES! I don’t really like working with cherries because I’m allergic to them.

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photo provided by the food network

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DINING FEATURE

COW BY BEAR E

very Thursday, Friday and Saturday, 14 people sit down for a five-course dinner in an undisclosed location. The tasting menu is highlighted by a 50-day dry-aged rib-eye roast and fine wine pairings by a celebrity chef dressed head to toe in fur.

The chef? Anonymous. He goes by Bear, and for the purposes of this story, we’ll play along. “I like to refer to our experience as fine dining, wild animal style,” says Bear, founder of the dinner series Cow by Bear. “In a way, I’m trying to replicate the meals from my youth, when us bears would gather to enjoy hours-long majestic meals together.”

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by samantha lund p rov i d e d b y c o w b y b e a r

written photos

bellevue club october 2018 | 57

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“YOU’RE GOING TO GET WORLD-CLASS FOOD, THAT’S A GIVEN, BUT I WANT TO PROVIDE A DINNER THAT FEELS UNFAMILIAR TO ANYTHING YOUR GUESTS HAVE EVER EXPERIENCED,”

If you ask Chef Bear about his past, he’ll explain that he had an awakening: he became a walking, talking and cooking bear. And that’s all there is to it. “God has equipped me with so many tools that just come naturally to me, like my extra sharp teeth and tremendous bear strength,” Chef Bear says. “When I first started as a chef, I relied solely on my natural abilities, but as time has gone on I’ve improved my knife skills and learned the value of a good cast-iron and tools like that.” At $195 per person, Cow by Bear dinners are highly regarded dinner-party experiences, complete with a flair of drama at each event. Bear, himself, hosts each of his Seattle dinners alongside a “translator,” in an effort to remain anonymous. Guests are emailed the location of each dinner party the day before, and each night there are a few twists and turns. “You’re going to get world-class food, that’s a given, but I want to provide a dinner that feels unfamiliar to anything your guests have ever experienced,” Chef Bear says. “I don’t want to give away too many of the secrets, but I would love for [people] to come see for themselves.”

Bear is originally from a large bear family in Alaska, then he made his way to San Diego. He began his Cow by Bear series in California until unforeseen circumstances had him running for his life five years later (this is part of that drama that comes with each dinner). Cow by Bear San Diego is still in full swing. It’s run by Osa, Bear’s female partner, and Osito, their cub. “I left San Diego, wandering by foot; it was as if I were following a mysterious light, and several days later I arrived in Seattle,” Bear says. “Cooking is one of the few things I know, so it was natural for me to get the Cow by Bear dinners up and running, and here we are about a year later.” Though he never imagined starting up a dinner series in Seattle, Bear enjoys the food scene here. He admits, his new city has every type of food you could ever want. From the best fine dining in the world, to hole-in-the-wall joints, there was only one thing missing: wild animal style. Bear built the dinner series to keep everyone on their toes, including himself. “There’s no comfort in the wild,” he recalls. Along with the dinners, Bear recently began a catering option to give guests a different feel to the experience.

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In 2016, a San Diego filmmaker released a mini-docuseries about the dinners, complete with Bear’s backstory including joining the circus, going to cooking schools and his humble beginnings, cooking out of his apartment. The docuseries is maintained through social media and the Cow by Bear website with new twists and turns being published. “Humans seem to be interested in my story, so I’m happy to tell it, especially if I can parlay that into helping out some of the causes I’m interested in.” Bear also hinted at a cookbook and TV series coming soon. “Since I had my awakening and became a walking, talking (and cooking) bear, I’ve felt the responsibility to advocate for my bear brothers and sisters that aren’t able to speak and otherwise communicate with humans,” Bear says. Bear frequently spends time in Alaska, near his family, to learn about their needs and fight for them. “The future of Cow by Bear will be rooted more in advocating for the bear population and in preservation of our and their land. I’m looking forward to implementing a couple of new programs in the coming months to address some of these issues.” Whether you want to play along with Bear’s hidden identity, one thing is for sure: you’ll experience a world-class meal like never before. To reserve a seat at Bear’s table, visit cowbybear.com. bellevue club october 2018 | 61

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TR AV EL FE AT UR E

Salt Lake City is known as the capital of Utah, but it’s also the capital of something more surprising: craft chocolate in America.

the chocolate capital Good food is all about quality over quantity, but when it comes to chocolate, Utah has both. For those who aren’t entrenched in the chocolate world, that might be surprising. Utah’s population ranks 31st in the United States, and fine food is more commonly associated with the coasts. Yet the Beehive State boasts several bean-to-bar chocolatiers, producing some of the most innovative products on the market. “We have such a huge amount of really world-class chocolate makers in and around Salt Lake that are just way outside the norm of what you’d see in any similar-sized city,” says Matt Caputo, CEO of Tony Caputo’s Market and Deli. Caputo has become well known for his chocolate expertise—he eats about a pound a day—and his support of the little guys making great bars. In fact, many credit Caputo’s with elevating the local chocolate game. The specialty food market team hosts regular classes on chocolate, introducing people to the characteristics that make one bar “standard” and another one “fine.” As a result, a lot of local palates appreciate what the artisan chocolatiers are doing—even when it comes at a premium. >>>

written

haley shapley

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That premium doesn’t always make sense to shoppers, so the classes were born out of a need to distinguish chocolate quality. A $10 bar is a tough sell for someone who’s only been introduced to the candy bar variety. Most people can’t identify the flavor of cacao; instead they associate chocolate with the taste of vanilla. Good chocolate does not taste like vanilla, but it does taste like the place where it’s from, or its terroir. “With wine, you need to be a master sommelier to be able to taste a place, but a huge percentage of people leave their first chocolate class and can blind taste-test a Madagascar bar and an Ecuador bar,” Caputo says. “You don’t have to be one of the world’s best tasters to discern a difference.” Want to try that theory for yourself? Visit these spots around Utah for a tasty crash course in small-batch, highquality chocolate. TONY CAPUTO’S MARKET AND DELI SALT LAKE CITY

With about 500 bars on the shelves, Caputo’s is the go-to for sampling an almost endless variety of chocolate. “While it’s not the biggest selection in the world, we’re strict about what we put on our shelves,” Caputo says. “There’s nothing that doesn’t fit the craft chocolate definition.” That means they’re looking at the origin of the beans, the quality of the producer, how farmers are treated, and the varietals of cacao grown. If you’re overwhelmed, the chocolate geeks behind the counter will be happy to help. You can always take a deeper dive with a class if there’s room available; try Craft Chocolate 101 for a nice introduction. While you’re there, don’t miss sampling the cheeses, too. RITUAL CHOCOLATE PARK CITY

With the goal of celebrating the complexity of the cacao bean, Ritual Chocolate specializes in single-origin dark chocolate. In the mountain town of Park City, visit the factory and café, where a large window offers a peek into the process of creating chocolate the same way it was done 100 years ago. Find all the bars they make, plus a selection of truffles. Pair your selection with a chocolate drink made with Ritual’s 70 percent Mid Mountain Blend, a great pourover coffee, or an espresso.

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UTAH’S CRAFT CHOCOLATE MAKERS

Amano Artisan Chocolate amanochocolate.com • Durci Chocolate durci.com • Millcreek Cacao Roasters millcreekcacao.com • Ritual Chocolate ritualchocolate.com • Solstice Chocolate solsticechocolate.com • Taste Artisan Chocolate taste-chocolate.com • The Cacao Bean Project thecacaobeanproject.com • The Chocolate Conspiracy eatchocolateconspiracy.com

THE CHOCOLATE CONSPIRACY SALT LAKE CITY

The Chocolate Conspiracy sets itself apart by using raw ingredients, a traditionally difficult feat—they don’t roast the cacao beans before turning them into chocolate and they sweeten the bars with raw local honey instead of sugar. The shop is only open on Saturdays from noon to 6 p.m., so you’ll have to time your visit right—but if you do, choose from treats like mouthwatering truffles, decadent sipping chocolates and peanut butter cups. TASTE PROVO

Located in the Wasatch Mountains in the college town of Provo, this tasting boutique serves plenty of sweet and savory options to tickle your taste buds. Drop in for a Mini Tasting, a 15-minute experience of sampling different chocolates, or sign up for one of the more elaborate evening tastings. You can also enjoy chocolate in plenty of other forms, including as a beverage (iced, hot or sipping) or as a dessert (mousse, brownie or molten cake). LIBERTY HEIGHTS FRESH SALT LAKE CITY

An old gas station has been transformed into a purveyor of good eats from nearby and around the world at Liberty Heights Fresh. The chocolate collection here includes something to satisfy even the most discerning taster. With an emphasis on dark chocolate and cacao from rare terroir harvests, they “honor the traditions of the most geek-driven makers.”

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CLUB REFLECTIONS

your community. your club.

2018 Summer Camps

Bellevue Club’s youngest members ended the summer in style. ←

Instructor Errin Williams led the hiphop camp, teaching the kids about choreography and dance.

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Other campers attended cheer camp and practiced routines while having fun with friends.

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BRAIN TRAINING october 2018

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

SUDOKU INSTRUCTIONS: Fill the grid so that every column, every row and every 3x3 box contains the numbers 1-9.

*SOLVED PUZZLES: Flip the magazine upside down to view the solved puzzles.

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