Reflections: October 2016

BELLEVUE CLUB

HOTEL BELLEVUE

OCTOBER 2016

A FOODIE'S GUIDE TO FALL peter worden's

Bellevue Club's chef de cuisine talks about the wild side of fine dining p.38

PEEK A BREW

WENDY LISTER

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INSIDE

october 2016

“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma.”

- Anthony Bourdain

20 •

A FOODIE’S GUIDE TO FALL

Dig into these creative culinary events on the Eastside.

4 | october 2016 reflections

38 •

PETER WORDEN’S GOT GAME

Bellevue Club’s chef de cuisine talks about the wild side of fine dining.

44 •

PEEK-A-BREW

Learn about the member making single-brew beer a reality.

photo by andrew saxon

Trusting us to create your engagement ring is our honor.

Thank you for letting Gordon James Fine Diamonds share in your happiness and the foundation of your life together.

10133 Main Street in Bellevue 425-777-4451 gordonjamesdiamonds.com bellevue club january 2015 | 5

INSIDE

october 2016

16

18

RECIPROCAL CLUB

BOTTLE TALK

•

24

•

A monthly spotlight on a BC sister club.

•

Learn about the Club’s first Stock Your Cellar wine event.

TRAINER OF THE MONTH

BC basketball coach Tommy Tomsic shares basic drills.

30

ICE WINE This fall, mix up your dessert wines with one made from frozen grapes.

34

A HALLOWEEN DINNER PARTY Trade in orange for black and gold with this elegant take on an adults-only dinner party.

50

GOOD CATCH The story behind member Davy Lam’s seafood empire.

56

SIP THE SKY For a side of adrenaline with your vino, head to Lake Chelan.

Departments 10 UPFRONT

|

60 CLUB R EFLECTIONS

6 | october 2016 reflections

12 CA LENDA R |

66 BR AIN TR AINING

Qualifying more homebuyers with Caliber’s Jumbo Alternative.

Jennifer Jacobsen

NMLS 1104038 Mortgage Loan Originator

Lysa Catlin

NMLS 754386 Senior Mortgage Loan Originator

Caliber Home Loans, Inc. is pleased to offer our Jumbo Alternative product — part of our unique suite of portfolio lending products. It is designed to serve qualified homebuyers who are looking for higher loan amounts (up to 2.5 million), competitive guidelines such as higher loan-to-values and debt-to-income ratios, and can demonstrate the ability to repay.

UNRIVALED INTEGRITY. OUTSTANDING RESULTS. 11255 Kirkland Way, Suite 100 | Kirkland, WA 98033 jennifer.jacobsen@caliberhomeloans.com | 425.922.0799 lysa.catlin@caliberhomeloans.com | 206.963.0191 www.lysacatlin.com Caliber Home Loans, Inc., 3701 Regent Boulevard, Irving, TX 75063 NMLS ID #15622 (www.nmlsconsumeraccess.org). 1-800-401-6587. Copyright © 2016. All Rights Reserved. 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 bellevue club january 2015are|subject 7 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. Product is not available in NY.

LETTER

october 2016 MANAGEMENT

The Food ISSUE

I

t might sound odd, but I’d like to introduce the annual Food Issue by telling you about the time I ate no food at all. Just a few weeks ago, I tried my first 36-hour fast. For many years, I had read and heard about the health benefits of intermittent fasting. Proponents touted that the practice gives the digestive system a healing rest, aids in detoxification and even boosts cognitive abilities. Recently, there’s also been talk about how it can aid in “cleaning” pre-cancerous cells from the body.

Here comes the standard disclaimer: I am not doctor, nor do I claim any of these health benefits to be true. Also, fasting can be dangerous for some, and certainly shouldn’t be attempted by everyone. That said, the positive discourse surrounding fasting was tempting enough for me to try it.

For my body, the result was encouraging. After, I felt energized, sharp, rested and restored. But surprisingly, the most educational outcome came when I resumed eating. To break the fast gently, I chose beef bone broth, and the effects of just a few spoonfuls were immediate. My body began what I can only describe as a waking up process, a unique sensation to say the least. Eager to understand more, I slowly introduced foods back throughout the day, paying attention to how each one made me feel. For example, the protein and fats from eggs and avocados made me feel extremely satiated, whereas the sugar from blackberries gave me a quick, temporary energy boost. My point is that the lack of food eventually created an awareness of the impact of every bite of food. It’s an awareness I’m trying to keep as I make my daily food choices.

I don’t think everyone needs to fast to feel the impact of the food they consume.

But, for what it’s worth, I do think a heightened awareness of the relationship between food and the body can be a very positive thing. For more stories about experiences with food, be sure to read “Peek-A-Brew” on page 44, “Peter Worden’s Got Game” on page 38 and “Good Catch” on page 50. They are similar stories about how a little close attention to food can make a big impact on your life.

President S. W. Thurston Club Manager Mark Olson Financial Manager Jeff Ohlstrom Hotel Manager Jerry Stotler Director of Food and Beverage Antony Bock Human Resources Director Donna Gray Executive Chef Chris Peterson Communications Director Bonnie Tankovich Membership Director Carissa Ritter Tennis Director Brian Nash Aquatics Director Connor Eden Recreation Director Jill Clark Athletic Services & Spa Director Katie Wallis Head Swim Coach Nate O’Brien Catering Director Jill Parravano

CONTACT bellevue club

425.455.1616 | bellevueclub.com athletic services

425.688.3177

hotel bellevue

425.454.4424 | 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 33 ISSUE 4 www.BCreflections.com editor

Lauren Hunsberger | 425.688.3162 art director

Bonnie Tankovich | 425.688.3194 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 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.

Lauren Hunsberger, Editor

8 | october 2016 reflections

photo by eva blanchard

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UPFRONT

october 2016

Forging Food RELATIONSHIPS

H

ello Bellevue Club, my name is Antony Bock, and I’m excited to be your new Director of Food and Beverage.

With more than 20 years in the Seattle restaurant industry, I already recognize many of the Club’s diners.

For those I don’t know, I’m looking forward to forging new relationships based on outstanding dining experiences.

Let me start that relationship by telling you a little about my background, as my bio reads a bit like a food and beverage gypsy. I spent my formative years at a private club in Chappaqua, New York. But it was summers on Cape Cod that shaped my earliest food memories. Lobster boils, barbequed oysters and fresh veggies leap to mind.

This sparked an early interest in the culinary arts, and I worked at a variety of places in the area, including Paret & Champagne, Mt. Kisco Country Club and the famed Michael’s in NYC, and many others.

Then I took a vacation in the early 90s to Seattle. As a cyclist and skier, the beauty and access to nature inspired a move west. I signed on with an up-andcoming restaurateur, Tom Douglas, whom I worked for over a decade. I assisted in the opening of Etta’s Seafood, Palace Kitchen and the new Dahlia Lounge.

However, seeking to further my formal education, I returned to New York to attend the Culinary Institute of America at Hyde Park. While in school, I worked at Crabtree’s Kittle House, an iconic Hudson Valley restaurant. There, I captained one of the most unique wine lists in America as well as cooked in the kitchen. But perhaps my most satisfying experience was learning the “farm to table” style at the Flying Pig Restaurant and Cabbage Hill Farm. My New York employment concluded at the Bedford Post, the brainchild of Richard Gere and Carrie Lowell devoted to NYC’s celebrity elite.

Upon my return to the Seattle area, I had the chance to open Luc Restaurant, with Chef Thierry Rauterau. There, I developed the drink list and award-winning wine list. I was a short list nominee for Food & Wine magazine’s Best Sommelier of the Year 2010. Soon after, I connected with Chef Zoi Antonitsas and became the GM/wine director of Westward. Our accolades included “Best New Chef” from Food & Wine, “Best New Restaurant” from Bon Appétit and a nomination from the James Beard House. I left Westward to answer a calling to come to the Bellevue Club.

My goal at the Bellevue Club is to move the restaurants in a thoughtful direction that is attentive to the relationship between food, health and happiness and furthers a positive culture. As with fine wines, age removes the brashness of youth and enhances the best underlying characteristics. So it should be with the Club as it moves into its fourth decade. I’m looking forward to contributing to the wellness of all our members.

CONTRIBUTORS

MICHAEL M AT T I

Michael Matti is a Seattle-based travel photographer and social media influencer.

Find him on Instagram @MichaelMatti or at michaelmatti.com. SEE MICHAEL’S WORK IN “GOOD CATCH” [PAGE 50].

KAELYN TIMMINS

Kaelyn Timmins is a writer and student of crosscultural journalism at Biola University. Visit her blog at davenportdaisy.wordpress.com.

SEE KAELYN’S WORK IN “FOODIE’S GUIDE TO FALL” [PAGE 20].

ANDREW SAXON

Andrew Saxon is a photographer in the Pacific Northwest specializing in food and product photography.

View Andrew’s work at andrewtsaxon. com. SEE ANDREW’S WORK IN “PETER WORDEN’S GOT GAME” [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 “SIP THE Antony Bock, Food & Beverage Director 10 | october 2016 reflections

SKY” [PAGE 56].

photo by andrew saxon

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Experience. Integrity. Passion. ✷

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Ameriprise Financial cannot guarantee future financial results. The initial consultation provides an overview of financial planning concepts. You will not receive written analysis or recommendations. The Compass is a trademark of Ameriprise Financial, Inc. These listings are based on data compiled by many of the nation’s most productive advisors, which is then submitted to and judged by Barron’s®. Key factors and criteria include: assets under management, revenue produced for the firm, regulatory and compliance record, and years of professional experience. Barron’s® is a registered trademark of Dow Jones, L.P.; all rights reserved.

Investment advisory services and products are made available through Ameriprise Financial Services, Inc., a registered investment adviser.

Ameriprise Financial Services, Inc., Member FINRA and SIPC. bellevue club january 2015 | 11 © 2016 Ameriprise Financial, Inc. All rights reserved.

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CALENDAR bellevue club

OCTOBER 2016 SUN

MON

TUES

WED

SPECIAL EVENTS THU

FRI

SAT 01

02

03

04

05

06 Business Association Networking Event

09

10

16

17

11

12

18

19

13

20

07

Mercer Island Country Club Tennis Championship begins

14

15

School Break Camps

Mercer Island Country Club Tennis Championship ends

21

22

Family Pumpkin Carving

23

24

08

Family Gym Night

Junior Tennis Match Night

25

26

27

28

29

Halloween Carnival

30

31

Meditation Workshop

Session 2 Classes Begin

SAVE THE DATE! HOLIDAY BAZAAR NOV. 5, 9 A.M.-5 P.M.

Check off your list while browsing through more than 100 vendors.

STOCK YOUR CELLAR NOV. 18, 5:30-7:30 P.M.

For more information, visit bellevueclub.com or turn to page 18.

WEEKLY EVENTS SUN

MON

TUES

WED

THU

FRI

SAT

Water Runner

Ladies’ Tennis Night

Yoga for Golf

Men’s Tennis Night

Music & Me

Mixed Doubles Night

Inflatable Obstacle Course

For more information about programs listed on the calendar, please visit the event calendar at www.bellevueclub.com.

12 | october 2016 reflections

bellevue club october 2016 | 13

BELLEVUE CLUB

newsfeed

LEGENDARY RESTAURATEUR (AND BC MEMBER) OPENS EASTSIDE ESTABLISHMENT

CARMINE’S is the newest addition to Bellevue’s fine

dining landscape. Situated against the south side of Downtown Park, just off Old Main, Carmine’s is run by member Maria Smeraldo and her sons, Carmine Jr. and Philip Smeraldo.

They will carry on the legacy of their late father, Carmine Sr., and his longtime Seattle establishment, Il Terrazzo Carmine.

Carmine’s aims to provide an upscale, white tablecloth experience well suited for celebration, business or the making of special occasions with loved ones. ➔ For more information, visit carminesbellevue.com.

14 | october 2016 reflections

photos by michael matti

If you’re living together as an unmarried couple and your relationship is ending, there are steps you can take to protect yourself.

Unmarried couples have different rights than married couples.

Get the facts.

mckinleyirvin.com/unmarriedcouples

RECIPROCAL CLUB

october 2016 w r i t t e n b y k a e ly n t i m m i n s

THE DENVER ATHLETIC CLUB From the exposed brick in the Pub to the eight-lane bowling alley, the Denver Athletic Club showcases the fun and adventurous western flavor of Denver. The perfect place for business professionals and families alike, the DAC has much to offer.

LOCATION In the capital of Colorado, the DAC is near the capitol building, parks, theaters, opera houses and museums.

Right across the street from the Colorado Convention Center, the Denver Athletic Club is also a perfect escape for those on business trips.

ATHLETICS

The DAC boasts a traversing wall, 25-meter indoor swimming pool, two yoga studios, CrossFit program, handball and racquetball courts as well as facilities for badminton, basketball, bowling, boxing and table tennis.

BOWLING The club is also home to the oldest bowling alley west of the Mississippi: an eight-lane, fully certified bowling

16 | october 2016 reflections

alley with automatic scoring—this is the real deal. With arcade games and a bar, the bowling alley is the perfect place for a special event or just having fun with the family during open bowl.

AMENITIES Take advantage of some of the DAC’s luxuries such as an in-house registered dietitian, child care, a reading room, billiards room and card room, and a sundeck.

Hungry? You can pick an à la carte menu at the snack bar, grab a quick bite at the Tavern, get drinks at the Pub or enjoy a formal sit-down meal at 1884. With the club’s family-friendly atmosphere, the little ones are welcome to come along. Kids 5 and under eat for free! ➔ For more information, visit denverathleticclub.cc.

photos supplied by the denver athletic club

bellevue club january 2015 | 17

BOTTLE TALK

october 2016

stock your

CELLAR NOV. 18 5:30-7:30 P.M.

P

lease join us for the first Bellevue Club Stock Your Cellar Extravaganza. We will be showcasing still and sparkling wines from around the world, many 90+ points and even a few 100 point wines. All wines will be available for purchase at prices well below retail, with some library offerings unavailable anywhere else. There will be everything from 15 to 25-year cellar cabs to everyday drinking whites and reds.Â

18 | october 2016 reflections

DESIGN / BUILD Redmond, Washington

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

CITY SCENE

october 2016

A FOODIE’S GUIDE TO FALL From enjoying a beer with friends (and penguins) at the zoo to learning how to make that butter-soft Brie to chowing down pie with the family, this season boasts a variety of creative culinary events. This month, take a break from your typical wine-and-cheese gatherings and dive into all the Eastside has to offer.

BREW AT THE ZOO (OCT. 6)

At Woodland Park Zoo’s annual beer-tasting event, you can sample everything from microbrews to ciders from over 40 different breweries while benefiting the zoo’s animals and conservation efforts. Peruse some of the exhibits while tasting domestics and imports and grabbing a bite to eat. For more information, visit zoo.org/brew.

CASCADIA CHEESE FESTIVAL (OCT. 8)

Hosted by Central Co-op, this seventh annual festival in Seattle promises to be food for the cheese-lover’s soul (and palate).

Past festivals have featured cheese-making workshops, beer tastings, a goat-petting zoo and, of course, samplings of some of the 20 | october 2016 reflections

best cheeses from cheese ma kers of Wa sh i ng t on a nd O r egon . For more information, visit centralcoop.coop/events.

SNOHOMISH BREWFEST (OCT. 28–29)

Part of the Snohomish Festival of Pumpkins, Brewfest features the best food and drink Snohomish has to offer. In the past, the event has included eats from Java Haus Café and Catering and beers from SnoTown Brewery, Whiskey Ridge Brewing and At La rge Brew ing, to na me a few. The festivities culminate with the presentation of the “Brew Dude Award,” the people’s choice of the best beer in the house. For more information, visit snohobrewfest.com.

FOX HOLLOW FAMILY FARM FALL FESTIVAL (NOW THROUGH OCT. 30)

Amid the vibrant setting of Issaquah in autumn, the red and orange hues of the leaves, the animals grazing and the salmon swimming up the creek, Fox Hollow Family Farm hosts its annual festival. Feast on pumpkin pie, hot apple cider and s’mores made over the bonfire. The kids will love the pony rides, hay maze, Haunted Forest and huge inflatables. Don’t forget to pick out a pumpkin to take home!

For more information and to buy tickets, visit foxhollowfamilyfarm.com.

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EASTSIDE october 2016

365

OPENS IN BELLEVUE The third 365 by Whole Foods Market store in the country opened its doors in Bellevue in September. The first store opened in May in the Silver Lake neighborhood of Los Angeles, and the second opened in July in Lake Oswego, Oregon.

The new store concept from Whole Foods Market offers a curated selection of grab-and-go prepared foods, produce and pantry items, and retail innovations that streamline the shopping experience for customers seeking convenience and value on high quality products without artificial colors, sweeteners or preservatives.

“From the food offerings to the design, we’ve created a shopping experience at this store that delivers on the quality standards you’ve come to expect from Whole Foods Market in a fun new format that’s easy to navigate and focused on value in every department,” says Jeff Turnas, president, 365 by Whole Foods Market.

“We saw downtown Bellevue as an ideal choice for our third store because it's a rapidly growing community,” says Turnas. “We anticipate that the Bellevue store will appeal to a broad set of customers who are excited by a new shopping experience as well

22 | october 2016 reflections

as current customers who are familiar with our quality standards and shop at the nearby Whole Foods Market. We think the addition of a high-quality grocery store to The Bellevue Collection will appeal to customers who are looking for a grab-and-go lunch option, as well as those looking to do a full grocery shop.”

Inside the store, Wild Ginger Kitchen is operating an independent fast-casual dining area where customers can enjoy a meal or take away a quick, healthy lunch or dinner. The masterminds behind Wild Ginger and Triple Door are offering a more fast-casual take on their acclaimed fresh and flavorful Asian fare, with customized bowls and a seasonally inspired menu. This venue is part of the "Friends of 365” program, where innovative businesses or entrepreneurs that align with the mission and quality standards of Whole Foods Market to establish independent retail spaces inside the store.

STORE DETAILS 365 by Whole Foods Market 10200 NE 4th Street Phone: (425) 453-4708

For information and availability, please contact:

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TRAINER OF THE MONTH october 2016

BREAKING (INTO) BASKETBALL Whether you're a beginner or a pro, these drills will take your game to the next level.

Bellevue Club basketball coach Tommy Tomsic breaks down the fundamentals of the sport. #�.

CROSSOVER CONE TOUCH

Increases hip stability and flexibility, plus more explosive handling of the ball, proper footwork for crossover dribble and agility.

Start in an athletic stance with feet about shoulder width. Maintain a strong back and arms out wide. Simultaneously dribble the ball while reaching toward the cone. The most advanced option is to pass the ball between the legs. Stay close to the ground to develop athletic dribbling skills.

THIS IS AN ADVANCED DRILL. ELEMENTARY DRILLS ARE ON THE FOLLOWING PAGE.

24 | october 2016 reflections

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FITNESS #ďż˝.

continued

ONE-ARM SHOOTING

Develops proper form, followthrough mechanics and sense of touch with the ball.

Begin in an athletic stance with your feet shoulder-width apart and shoulders back. Your shooting arm should be at a 90-degree angle and parallel with your guiding arm.

Shoot the ball, fully extending the elbow and following through with your shooting arm above your head.

Shoot 20 in a row.

#3.

CONE JUMP

Improves agility, explosiveness, elasticity in the legs and footwork.

Begin in an athletic stance with your feet shoulder-width apart.

Hold your arms in a loaded, ready stance. Jump back and forth over the cone, focusing on technique and keeping the arms tense. Perform the exercise for 20 seconds.

#4.

DEFENSIVE SLIDE

Develops proper defensive stance, hip movement and lateral quickness.

Start with your feet wider than the shoulders. Keep your back strong as you spread your arms wide. Slide from one cone to the other without letting your heels touch the ground. Touch the opposing arm to the cone.

Perform the exercise for 20 seconds.

26 | october 2016 reflections

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BOTTLE TALK

THIS FALL, MIX UP YOUR DESSERT WINES WITH ONE MADE FROM FROZEN GRAPES

w r i t t e n b y k a e ly n t i m m i n s

This supersweet dessert wine can only be made in a few regions of the world, where it gets cold enough for grapes to freeze on the vine.

Luckily, we Eastsiders aren’t far from the vineyards of Okanogan County, British Columbia or central Washington. Visit your local wine seller to add ice wine to your cellar this autumn.

ORIGIN As the story goes, in the late 18th century, a German winemaker neglected to harvest his grapes before the frost came. When he discovered his grapes were frozen, he decided to try to make wine anyway, and the sweet eiswein was born.

HOW IT’S MADE By the time ice-wine grapes are harvested from mid-December to early February, they are frozen on the vine, unlike grapes used in other dessert wines. The grapes reach the ideal temperature of –8 degrees Celsius (17 degrees Fahrenheit) when their water content is frozen and the intensified sugars and aromas can take center stage. It takes an average of 30 pounds of grapes to make a half bottle (375 ml) of ice wine—nearly 10 times the amount of grapes needed for the average table wine.

bellevue club october 2016 | 31

AUTHENTICITY Because of the precision of the ice-wine-making process, authentic ice wine is rare, especially in the States. Matthews Winery in Walla Walla, Washington, is one of the few wineries able to produce the wine naturally. “True ice wines are rare. I say ‘true’ because there are shameful producers that will pick ripe fruit and then freeze it in a large-scale freezer to produce an ‘ice wine’ from it,” says Aryn Morell, winemaker at Matthews. “We only produce ice wine when the fruit is frozen on the vine, which happens every two to three years on our vineyards.” When looking for authentic ice wines, buyers can look into the vineyards where the grapes were grown. When buying Canadian ice wines, look for the Vintners Quality Alliance (VQA) logo on the bottle, which indicates the wine was made naturally without artificial refrigeration or added sugar.

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PAIRING Ice wine should be served chilled, in two-ounce glasses.

Avoid pairing ice wine with foods that will compete with its sweetness, like cakes and chocolates. Instead, opt for strong cheeses, fruit and nuts. âž” For more information on Matthews Winery and their tasting room in Woodinville, visit matthewswinery.com.

RoadScholars.com/Inventory 425.698.3205 Friday Harbor, WA

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bellevue club october 2016 | 33

STYLE FEATURE

a dinner party Trade in green and orange for black, white and gold with this elegant take on an adults-only Halloween party Forget the overly creepy and kiddie parties of yore.

Celebrate the 31st in style with these simple entertaining tips plus classy hors d’oeuvres and cocktail recipes.

INVITATIONS Set the tone with elegant invites. You can indicate whether guests should arrive in costume or black-and-white formal wear.

DECORATIONS Make a festive centerpiece with a banner made from ribbon and paper, stamps, fabric or old book pages. Hang it in a decorative arrangement with pumpkins picked from a local patch, twigs in modern glass vases and candles.

For the cocktail bar, display a fun, classically Halloween sign or chalkboard menu.

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PUMPKINS While the kids are going for the biggest pumpkin in the patch, hang back and collect the petite white pumpkins. They can be used in centerpieces with Black Mondo Grass and orange berries or placed atop each plate at the dinner table.

For a different look, grab a pumpkin and paint it black or white, then draw different designs using gold art pens.

ARTWORK For an easy yet spooky touch, display black-and-white artwork or ceramics with bone, insect or bird prints. Or tear black-and-white bone photos from old anatomy textbooks from a thrift store.

written b y k a e ly n t i m m i n s

bellevue club october 2016 | 35

TABLE For a cocktail party, set up a table with drinks and a rustic cutting board laden with fruit, cheese, baguette and various charcuterie or try crostini with pumpkin bruschetta.

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For a sit-down soiree, set the table with black, white and gold plates and utensils. Group a few pumpkins and candlesticks into a centerpiece, and display a menu or a book-page pumpkin at each place setting.

Sample Menu DRINKS • The Aperol Spritz Three parts prosecco, two parts Aperol, one splash of seltzer Add a few ice cubes to a wineglass.

We actually used oversized square cubes in our drinks. Pour in your prosecco. Then add your Aperol. Top with a generous splash of seltzer. Give your drink a swirl, then garnish with orange slices and an orange peel twist if you like.

HORS D’OEUVRES • Pumpkin bruschetta on crostini • Roasted pumpkin seed hummus DINNER • Butternut squash soup / pumpkin soup • Warm autumn salad • Roasted chicken / Cornish hen DESSERT • Enjoy a sweet treat with homemade s'mores.

Use cleaned twigs for an extra spooky twist.

bellevue club october 2016 | 37

PETER WORDEN’S Bellevue Club's chef de cuisine talks about the wild side of fine dining 38 | october 2016 reflections

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 a n dr e w s a xon

bellevue club october 2016 | 39

It’s hard to tell which came first Peter Worden the chef or Peter Worden the sportsman. Now there is little distinction, if any, as his two passions have melded into one extraordinary lifestyle that heavily influences his work as the new chef de cuisine for the Bellevue Club.

Worden’s culinary roots can be traced back to his formative years in Massachusetts, where he started washing dishes at 16 years old, fell in love with the regimented, structured lifestyle of working in a kitchen, and eventually attended the New England Culinary Institute in Vermont.

All the while, he maintained an early interest in hunting and fishing. “I grew up shooting. I was really into guns—bb guns, paintball guns, gun safety was always a big thing. Later I got into shooting bows. I really got into marksmanship,” he says.

Fast forward to 2016. Worden now takes extended hunting trips for duck, elk and deer in Washington’s backcountry and goes on fishing trips to Alaska, where for three years in a row he has procured close to 100 pounds of halibut per trip. King salmon, however, is his absolute favorite.

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"THAT’S WHAT IT’S ALL ABOUT—SITTING IN THE BLINDS, EATING JERKY, TALKING ABOUT THINGS THAT FRUSTRATE US, HAVING GOOD CONVERSATION. WE PUT OUR PHONES AWAY AND WATCH THE SUN COME UP, DRINKING COFFEE. NOT TO MENTION YOU GET SOME GOOD DUCKS. IT COULDN’T BE BETTER.”

The fruits of his efforts are enough to feed himself and his wife, Arielle, who is a chef at Schooner Exact brewery, for the better part of a whole year. But standard deer jerky and tasteless white fish certainly aren’t on the menu.

“It’s sashimi-grade fish, so we eat it raw a lot, in a tartare, in ceviche. But I’m really into gin and tonic salmon right now. I use all the spices from gin—lemon peels, juniper, rosemary—and soak it in a tonic water and salt cure for three days. It tastes like gin without the bite,” Worden says. “I’m also big on pan-seared halibut with just a little butter at the end. It’s such a good quality fish and melts in your mouth.”

A plethora of delicious dinners is one thing, but Worden says there are many other reasons why the combination of sportsman and chef create his ideal lifestyle and career path.

For example, there’s the sustainability piece. He says he prefers to harvest his own meat over supporting harmful farming and fishing practices, which he says he’s been exposed to through the myriad restaurants in which he’s worked.

“I’ve got young nephews and cousins, and I want them to be able to enjoy it all too,” Worden says.

Worden also sites the camaraderie between those he hunts with and the connection he forges with his environment as reasons for embracing the practice.

bellevue club october 2016 | 41

“I love being out there. We go all out, wear camo, paint our faces. That’s what it’s all about— sitting in the blinds, eating jerky, talking about things that frustrate us, having good conversation,” Worden says. “We put our phones away and watch the sun come up, drinking coffee. Not to mention you get some good ducks. It couldn’t be better.”

Now with a few years experience under his belt, Worden is bringing his game expertise to the Bellevue Club kitchen—and menus. For the month of October, Polaris will be offering a special game menu, featuring pan-seared duck breast, elk tartare, venison and halibut dishes, among others. If you’re interested in tasting the fare, please call Polaris for reservations at 425.637.4608 If you’re interested in trying your own hand at hunting and cooking, read the sidebar for his tips of the trade.

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Our Roots Run Deep HUNTING AND HARVESTING 101 1.

"First get your hunter’s safety training. I always think it’s a good refresher for anyone.

Kids are actually usually the safest; it’s the adults that need it the most."

2.

"When cooking game meat, the No. 1 rule is don’t over complicate anything. Do what you know. That doesn’t mean don’t try new things, but remember the technical part of cooking is the same.

For example, if it’s a duck breast, you still have to render the fat out first. And if it’s something that doesn’t have a lot of fat, you’re going to have to add fat to help it cook."

3.

"Get a food saver. If you hunt a lot it pays for itself very quickly."

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bellevue club october 2016 | 43

P E E K- A - B R E W A L I T T L E B E E R FO R E V E RYO N E

If you’re a beer enthusiast, you probably already know that beer tastes best fresh— ideally from a tap at the brewery. Beer starts getting stale as soon as it is bottled, and after a couple of weeks on a supermarket shelf, well, let’s just say the brewer is hoping you won’t hold that against them.

Some beer fans take the issue to the next level with a home-brew experiment. Unfortunately, most home brewers give up on account of the equipment expense, time spent babysitting the brew and the messy cleanup, not to mention the intimidating science factor. What’s a beer lover to do?

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written by julie arnan

bellevue club october 2016 | 45

The solution might stem from three very unlikely sources—Microsoft and Pop Rocks with a side of Harvey Mudd College. You may be asking yourself what possible connection do a software giant, an explosive 1980s candy and math-minded Mudders have. I’m glad you asked.

The answer is beer. Specifically, a brand-new ingenious little device called Pico—a sleek Wi-Fi-connected appliance about the size of a coffeemaker that brews your favorite beer in just a couple of hours (plus an easy three- to five-day ferment in an adorable five-liter keg). Its parts are dishwasher safe, so cleaning is a breeze, and all ingredients come prepackaged in a compostable PicoPak engineered from sugarcane husk pulp.

But more about the PicoBrew riddle. Besides sharing a love of home brewing, creators and brothers Bill and Jim Mitchell share an interesting family legacy: their grandfather, a food scientist, invented Pop Rocks and Tang, among other tasty novelties. Jim took up the food chemist torch while Bill, a longtime member of the Bellevue Club, focused his efforts in tech, working on flash memory cards for Intel and then moving to Microsoft in the early 1990s where he had his hand in software, PDAs, boards and wearables. The brothers were frustrated by the aforementioned issues with small-batch home brewing and sought to improve the 2,000-year-old process. They recruited Avi Geiger, another Microsoft alum with a special set of skills—an engineering degree from Harvey Mudd College. With Geiger on hardware design, Bill on code and Jim in the kitchen lab, the three formed PicoBrew—a company dedicated to getting the world brewing.

“As my wife would say, if it isn’t dangerous, expensive and time-consuming, I’m not interested,” Bill says on the three things his hobbies have in common, which include piloting airplanes, riding motorcycles and brewing beer in the garage. (Note: Putting words in your wife’s mouth has often been considered the most dangerous hobby.) Chalk it up to tedious hours spent behind a screen or maybe just a thirst for life, but Bill’s passion for home brewing is the hobby that got away and turned into a company.

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When Bill left Microsoft, he had worked in so many areas of the company that his extensive non-compete precluded him from practically any and every tech job available. “There was nothing left but beer,” says Bill.

Those are some big words from a man who used to be an avid wine collector. He remembers perusing his cellar— eyes resting wistfully on, say, a bottle of ’89 Lafite—but he would always leave the cellar empty-handed because that bottle is irreplaceable. There is no way to exactly replicate that wine.

“Beer opened my eyes. You can drink it now (it doesn’t have to be aged like wine) and it doesn’t break the bank. I want to drink the moral equivalent of an ’89 Lafite every night.”

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bellevue club october 2016 | 47

Bill plunged into the home-brew scene “like a good geek engineer.” Back in 1994, mind you, there were no YouTube tutorials. Home brewers didn’t even have the craft beer movement to point to when their spouses complained about the mess, the smell, the rumors started by neighbors wondering what, exactly, was cooking in the garage late at night. Bill’s first batch of Belgian all-grain turned out well and hooked him further in. It wasn’t long before he was evangelizing to his friends and neighbors, preaching the tenets of good home brew. Of all the converts, only a couple have remained faithful after all these years. It turned out to be too much work for not enough good product.

He and Jim set out to change all that, to remove the possibility of a bad product through careful engineering. The Pico takes away the guessing game, providing home brewers with very precise temperature controls and the automation that comes with science.

Brewers can monitor the progress from a smartphone or tablet— everything from a quick glance at time remaining to a deep analyzation of sugars. And if the home brewer chooses to opt in, the whole process can be shared with the online brew community every step of the way.

They have connected with dozens of brewers who are encouraged to publish their recipes through the PicoBrew online portal. If a recipe is accepted, customers can purchase the corresponding PicoPak and the brewer receives royalties on their sales. Bill assures me that they are trying to keep royalty rates attractive to foster interest. He looks forward to the day when someone makes their first beer million, comparing it to those who have made millions off 99-cent apps.

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So the Pico is a countertop brewing machine that uses individual-sized prepackaged ingredients and hot water to make a beverage. Sound familiar? When Pico is inevitably compared to a Keurig coffeemaker, Bill unsuccessfully tries to suppress a little cringe. Keurig K-Cups produce tons of waste because they cannot be composted, and no one buys a Keurig because it brews the tastiest cup of coffee.

“When people buy a Keurig, it is 100 percent about convenience,” says Bill, launching into his “how-the-Pico-isnot-a-Keurig” speech.

First off, they engineered the PicoPaks to be completely compostable on purpose. “We said, ‘It’s our company and we get to do it our way. We’ll spend the extra effort to figure it out.’” It definitely took some extra effort, but the sugarcane husk pulp fit the bill. And instead of labeling the container with printed inks, they decided to use a laser to etch text into the container so nothing can contaminate the final product.

Bill continues, “Our product delivers three things. Quality: making the best craft beer outside of a brewery. If you want to taste the best beers in the world, you have to make it fresh.

Customization: you can brew a well-known IPA in, say, a session style or dial down the bitterness or increase the hops.

Selection: we have a bigger selection of ‘beer’ than any store on the web.” (Note: “Beer” is in quotes because they don’t actually sell beer; they sell ingredients that can be brewed into beer.

This technicality means they aren’t dealing with liquor laws and can even ship to countries that don’t permit alcohol.)

WE FIX WHAT MOVES YOU. Call 425.823.4000

www.ProOrtho.com

➔ To order a Pico, visit picobrew.com. bellevue club october 2016 | 49

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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 m ic h a e l m at t i

an early age Davy Lam received a few very important things from his father. The first was business advice he still follows today: “Pay for your own boat and never look back.

Keep looking forward.”

The second thing was the family business, Tai Foong, an international seafood distribution company that his father started in Toronto in the 70s. and now provides seafood to giants like Costco, Whole Foods, Safeway, Albertsons and major hotel chains like Marriot.

“We regularly see seven digits in terms of the pounds of fish distributed,” says Lam, a member of the Bellevue Club for over 20 years. The company also provides the Club with some of the seafood available in the restaurants, such as the Chilean sea bass.

Lam, now 57, sits at the helm of the operation, which sources fish locally as well as from Australia, Asia and South America. He estimates that he spends 80 percent of his time traveling outside of Seattle, his home and Tai Foong’s headquarters, meeting with fishermen and chefs. “We have some longtime contracts with fishermen from all over, guys in Australia, New Zealand, the South Georgia Islands, near the Falkland Islands,” he explains.

bellevue club october 2016 | 51

“I only trust my own shrimp and fish. It’s what I enjoy myself at home,” Lam says. This idea is reiterated by the tagline “Dine well.

Feel well. Live well.”

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Outside of Seattle, there are two other Tai Foong offices, one in Hong Kong and one in Toronto, and he says the business thrives in those areas because his product fits a specific growing need that all three populations share.

“We look at the success we have in the U.S., and we see where we’re thriving. All the Asian products that are grab-and-go fit the young appetites of millennials. There is the same kind of evolution of change—no cooking at home, heat it at home in a very tiny space. In these countries, quickly grabbing and eating something with taste and value, that’s the name of the game,” Lam says.

But that doesn’t mean he trades convenience for a lesser product. Lam maintains that quality is king. One of his favorite parts of the job is that he gets to meet innovative, celebrated chefs around the world, including his good friend and TV personality Chef Martin Yam. Being a cook himself as well, Lam says he only sells fish he would eat or give to his peers.

“I only trust my own shrimp and fish. It’s what I enjoy myself at home,” Lam says. This idea is reiterated by the company tagline “Dine well. Feel well. Live well.”

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With these principles in mind and business on the rise, Lam is now taking one more note from his father’s book; he is passing down everything he learned to his sons.

bellevue club october 2016 | 53

“There’s a lot of misinformation out there about buying fish. The most challenging part of the business is to educate the consumer.”

“The experience was good. I always like working with family. My father was a very smart man, and so was my brother,” Lam says. “So when it comes to my children, it means a lot.

I feel lucky to have the oldest—he’s in Bali right now—coming this way to raise a family in Seattle and continue the legacy. I’m very fortunate, very grateful in that regard.

Actually both my sons are working for me. I have two daughters too, but they are doing different things, one is a doctor and the other an accountant.”

He says one of the most important things he’s trying to teach his sons for the future of Tai Foong is to help educate the consumer.

“There’s a lot of misinformation out there about buying fish. The most challenging part of the business is to educate the consumer. I think they don’t know the best and worst quality. Unfortunately they buy by the price,” he explains, adding that consumers should look more for a natural color and shine when choosing seafood. ➔ For more information about Tai Foong, visit northernchef.com.

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Preparing for the future? Let’s have that conversation.

Planning your family’s future is too important to treat lightly. That’s why you should evaluate a Financial Advisor based on what they can do for their clients. The guidance they provide, the insight they’re equipped with, the level of service and excellence they offer. So contact the Bellevue Wealth Management Group at Morgan Stanley and find out how we can help you prepare for the years ahead.

© 2016 Morgan Stanley Smith Barney LLC. Member SIPC. CRC 1176138 11/15

Bellevue Wealth Management Group at Morgan Stanley Jason Weese, CIMA®, CFP® Family Wealth Director Financial Advisor

Mark Harris Senior Portfolio Manager Financial Advisor

Harve Menkens Director of Business Strategy

Ramy Awad Financial Planning Specialist Financial Advisor

Naomi Kim Wealth Management Associate

Back (l to r): Mark; Jason; Dustin; Harve Menkens Front (l to r): Naomi; Ramy

Dustin Urlacher Senior Registered Associate

500 108th Avenue NE, Suite 1900 Bellevue, WA 98004 425-453-4784 jason.weese@morganstanley.com www.morganstanleyfa.com/ bellevuewealthmanagementgroup

56 | october 2016 reflections

T R AV E L F E AT U R E

FOR A SIDE OF ADRENALINE WITH YOUR VINO, HEAD TO LAKE CHELAN. w r itten by h a ley sh a pley

omewhere around 12,000 feet, I started to question my life choices. I knew that skydiving would at some point require, you know, jumping out of a plane, but nothing prepares you for that moment when the door opens. Below me, the entire Chelan Valley spread out like a beautiful landing pad. A beautiful landing pad that I hoped would somehow softly catch me.

Sonya and I hopped in a van and headed toward the Skydive Chelan headquarters, located near Lake Chelan Airport. She explained how their Tandem Winery Skydive package, which they started last year, is the only of its kind in the country. After watching a safety video and signing my life away (de rigueur with this kind of activity), Sonya showed me all the equipment and we practiced the positions I’d need in the air. Fortunately for beginners, there’s not a whole lot you need to do besides arc your back immediately upon jumping and lift your legs into the air when landing on your backside (so as not to twist an ankle). As the temperature crept toward 100 degrees, I wondered if I was sweating because of heat or nerves.

It all started back on the ground, at Tsillan Cellars, right off the alternate route of U.S. 97. The gorgeous grounds have an Italian villa feeling, with landscaped gardens, an indoor/outdoor pavilion, and views that any vineyard would die to have.

Skydive Chelan co-owner Sonya Kadrevis met me there, and I tasted a few wines before deciding on the Dry Riesling. It pairs well with street tacos and pork loin, but I’d be pairing it with something very different: a drop out of the sky.

Outfitted in my bright blue flight pants, with my hair tied back in a braid, I climbed into the Cessna 182 with Sonya, the pilot, and Skydive Chelan coowner Todd Higley. The ride took about 15 minutes, and from my spot flat on the floor, I peeked out the windows and saw brilliant blue sky all around me. The conditions were perfect, they told me — a comfort since I wasn’t entirely sure I ever planned to do this again.

bellevue club october 2016 | 57

ruthfully, though, I am an adrenaline junkie, and it really wasn’t until the plane door swung open that I felt actual fear permeate my bones. Attached to Sonya, I pulled one leg out of the plane, then the other. The cool air was nice, but the wind resistance was so high that settling both my feet on the tiny platform felt impossible. I tucked forward into a ball as Sonya inched closer and closer to the door. And then, just like that, we were airborne. I’d planned to scream, but I forgot all about that as I focused on throwing my arms and legs up, creating a bow shape with my body. Sonya says we flipped both forward and backward — all I know is that we were doing some serious spinning — and I clutched the front of my harness until I got the tap on the shoulder letting me know I was clear to let go and put my arms out in front of me. In fact, I waited for the second tap, just to be extra sure.

“You did so good!” Sonya yelled, and I freefell through the sky with a mix of feelings — pride, thirst from the air rushing into my throat, exhilaration, a twinge of fear, a touch of pain in my ears (like when landing on a flight), and wide-eyed wonder at how jaw-dropping the setting was. Sonya had warned me not to miss looking around, and she was right. Below were the inviting Lake Chelan and the mighty Columbia River. On the horizon, I spotted Mount Rainier and Mount Baker. Out of corner of my eye, I saw Todd blazing through the sky. He flew by us and waved before speeding to the ground, thanks to his smaller parachute.

58 | october 2016 reflections

When the 50-second freefall was over, Sonya pulled the parachute, and the ride instantly mellowed. We were left casually floating down like a feather caught in the wind, gliding toward the earth below. I practiced the landing position a couple of times, and soon, Tsillan Cellars was below us, and we were sitting down in a field beside it. Immediately, my Dry Riesling was presented to me, and it just may have been the tastiest sip of wine I’ve had — or at least the one for which I worked the hardest.

•• CAIRDEAS WINERY 3395 Highway 150 509.687.0555 The name comes from an ancient Gaelic word, and the inspiration is all Southern France’s Rhône valley at this family-owned winery.

•• FIELDING HILLS WINERY 565 South Lakeshore Road 509.888.9463 Red wine fans will dig Fielding Hills, known for its big, bold, fruit-forward blends.

•• KARMA VINEYARDS 1681 South Lakeshore Road 509.682.5538 Lovely sparkling wines and chef Brant Davis Jones, who serves up great salads and other bites, give this spot good karma.

•• ONE WINES INC. 526 East Woodin Avenue 509.682.2646 Located on the main drag of downtown Chelan, One Wines is all about focus: Each year, they offer one white, one red, and one rosé. They’re currently working on one beer.

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CLUB REFLECTIONS your community. your club.

End of Summer Deck Party

Members gathered on the Splash deck for a hearty helping of local seafood, drinks and live music.

BELLEVUE CLUB CHEFS CHRIS PETERSON AND PETER WORDEN PREPARED THE FOOD ON SITE.

THE AUSTIN WADE TRIO PROVIDED LIVE MUSIC FOR ALL THE GUESTS TO ENJOY.

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bellevue bellevueclub clubseptember december 2016 2013 | 61

CLUB REFLECTIONS your community. your club.

Junior Summer Tennis League

An annual tradition, BC juniors competed against local clubs with weekly matches, a tournament and awards.

1.

1. CASEY NASH, KAITLYN GIROTTO, JILLIAN HINES, CARTER GRUSZ, JAKE SCALZO AND CHRIS GOULD

2. JILLIAN HINES, CASEY NASH AND KAITLYN GIROTTO 3. CASEY NASH AND KAITLYN GIROTTO, WINNERS 12 AND UNDER DOUBLES 4. BRIAN NASH AND JAKE SCALZO, WINNER OF SPORTSMANSHIP AWARD

2.

3.

5.

5. SABA TABATABAI, WINNER GIRLS 16 AND UNDER SINGLES 6. CHRIS GOULD, WINNER BOYS 18 AND UNDER SINGLES 7. CARTER GRUSZ AND JAKE SCALZO

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bellevue bellevueclub clubseptember december 2016 2013 | 63

BRAIN TRAINING october 2016

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.

MODERATE

GENIUS

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

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