Lewis County Weekender April 11, 2019

Thursday, April 11, 2019

TIKI PIZZA STILL A CENTRALIA FAVORITE — Page 4

OMG, GOT — THE WAIT IS NEARLY OVER FOR GAME OF THRONES FANS — page 12

NOT YOUR PAPA’S TOPPINGS — page 8

WASH IT ALL DOWN — CHECK OUT NEW RUMLIKE SPIRIT — Page 14

THE PIZZA EDITION!

2 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019

CALENDAR OF EVENTS

FRIDAY AND SATURDAY, APRIL 12-13

Glass Menagerie, an evening of classic theater at the Roxy in Morton, opens at 7 p.m. Cost is $13 at the door. By Tennessee Williams, Amanda Wingfield is a faded, tragic remnant of Southern gentility who

tap into the scene

lives with her son, Tom, and her daughter, Laura. Amanda strives to give meaning and direction to her life and the lives of her children, but her methods are ineffective and irritating. A drama of great tenderness, charm and beauty, this is one of the most famous plays of

SÁVILA

modern theatre.

FRIDAY AND SATURDAY, APRIL 19, 20

The 23rd Annual Olympic Club Brewfest runs from 5-11 p.m.

Friday and 1-11 p.m. Saturday.

Cost is $25 for brewfest glass and 10 tokens. All ages are welcome, but you must be 21 to drink and be in the theater. Sample over 40 handcrafted beers and ciders from McMenamins and guests from the Pacific Northwest, and let the good times roll right into Saturday night.

STEAM TRAIN EGGSPRESS The Hillwilliams play Bluegrass 6-8 p.m. followed by the folk funk grass gypsy roots band The Van Rontens Music Tour. All ages are welcome from 9-11 p.m. to this free concert. Sávila is a medicinal plant that grows wild in THURSDAY, APRIL 11 tropical climates all over the world, Genuine Outlaw Music — Chris as well as the name of cumbia/ Guenther plays American Roots latin/world/R&B inspired music Music at Willapa Hills Farm with and visual art project by guitarist all proceeds to benefit the FFA Fabiola Reyna, vocalist/artist Chapter of W.F. West High School. Brisa Gonzalez and percussionist Doors open at 6 p.m. with music extraordinaire Papi Fimbres. Since from 6:30-8:30 p.m.

Tickets 2012, Brisa and Fabi have been are available online (rootmusic. exploring culture, activism, and the brownpapertickets.com) and at the multi-faceted experience of being door. Willapa Hills Farm is located Mexican-American women and at 4680 State Route 6, Chehalis artists in the United States. Joined (19.6 miles west of I-5 Exit 77). Info: by Papi Fimbres in 2016, Sávila 360.291.3937. solidified their percussive sound and in 2018 were named best new band by some of Portland’s most SATURDAY, APRIL 13 South Sound Speedway revs up acclaimed musicians. with Northwest Focus Midgets, Vintage Modifieds, Legends and SATURDAY, APRIL 20 Baby Grands taking on the track The Lucky Eagle Casino near starting at 6:30 p.m. South Sound Rochester presents Australia’s Speedway is located at 3730 183rd Thunder From Down Under, a Ave. SW near Rochester, just off popular all-male revue, straight Highway 507 between Grand from Las Vegas. Doors open at Mound and Tenino. Gates open at 7 p.m., the show starts at 8 p.m.

4:45 p.m. Racing is every Saturday Tickets start at $15 for Star Players from April through September. at the Lucky Star Rewards Center.

Tickets online vary from $20 to $50.

Info: southsoundspeedway.com.

Tickets also available via phone at 800.720.1788.

TUESDAY, APRIL 16 Sávila plays the Olympic Club Theater in downtown Centralia 7-10 SEE PAGE 3..................................... p.m. as part of the Great Northwest

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019 • 3

Upcoming Issues

MAR

7th

Spring Car Cleanup

e in We’ve e office or it f th g n ki looOutdoors 21st Spring into‘rthe e if you 14th St. Patrick’sgoDay t som

28th April Fool’s Day

4th

APR Flood Valley Brewery in Chehalis presents Joke Masters Comedy: A 4/20 Comedy Show, 8-9:30 p.m.

Come grab a great seat, a cold drink and some delicious food by 7 p.m. for optimum seating choices.

The headliner is Robert Moore, featuring Joseph Gilleran and hosted by Lucy Tollefson. Tickets are $15 online, $20 at the door.

Flood Valley is located at 289 NW Chehalis Ave.

Climb aboard the Steam Train Eggspress for a leisurely train ride while the “Easter Bunny” hides the eggs. Upon the return of the train, children (12 years and under) will go into the “egg field” to gather candy-filled Easter Eggs. Activities will vary for age groups 3 and under, 4 through 7, and 8 through 12. Bring your own baskets and enjoy the fun, rain or shine. General admission reserved seating. Free parking. All ages over 3 are $15. South Sound Speedway revs up The train leaves every half hour with Super 4s taking on the track starting at 6:30 p.m. South Sound from 11 a.m. to 3:30 p.m.

Speedway is located at 3730 183rd 2019 Spring Fling is from noon to Ave. SW near Rochester, just off 2 p.m. in downtown Chehalis. Hop Highway 507 between Grand from business to business in to hunt Mound and Tenino. Gates open at for Easter eggs. Get your picture 4:45 p.m. Racing is every Saturday taken with the Easter Bunny at the from April through September.

Lewis County Historical Museum.

Info: southsoundspeedway.com.

11th Pizza

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To advertise, contact Ron Kostick rkostick@chronline.com • 360.807.8212 321 N. Pearl St., Centralia, WA 98531

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FROM PAGE 2. . ...........................

k’s News Gone Fishing Last Wee

4 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019

Jared Wenzelburger / jwenzelburger@chronline.com

Guests sit around the bar at the Tiki Tap House Tuesday afternoon in downtown Centralia.

Pizzas are seen on a rack in the kitchen Tuesday afternoon at the Tiki Tap House in downtown Centralia.

PIZZA: Voted Best in Lewis County in Chronicle Contest

learned, researched and worked to create the island getaway that is Tiki Tap House. The Peabodys wanted to bring something different to the area by putting their own spin on pizza and putting it in an island-themed

By Lydia Denney environment. Since moving to LDENNEY@CHRONLINE.COM downtown Centralia in 2013, Tiki Over the past 10 years, Jordan Tap House has been voted as a n d C i n d y P e a b o d y h a v e having the best pizza three times

in The Chronicle’s “Best of Lewis County” competition.

“We’re not technically a tiki lounge because we don’t do hard alcohol, but we’re not your run of the mill pizza place because you can’t run to so-and-so’s pizza and typically get a pizza that has macadamia nuts and coconuts on it, so we’re unique in that,” Peabody said. “I explain it to people that we’re a tiki lounge meets pizza place by way of craft beer.”

The Peabodys’ restaurant adventures started in 2009 when they purchased a business in

McCleary. Running a restaurant had been a marriage-long dream for the Peabodys, so they were ready to try it out, Jordan Peabody said. After buying the business, the for mer owners stayed around for a couple of weeks to teach the Peabodys what they knew about running a restaurant. Even with their help, there was a lot the Peabodys would have to learn on the run, Jordan Peabody said.

“We didn’t know at that point if we wanted to do pizza, we SEE PAGE 5.....................................

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019 • 5

TIKI TAP HOUSE 404 N Tower Centralia, WA 98531 http://www.tikitaphouse.com/ FROM PAGE 4............................

didn’t really know exactly what we wanted to do, we just knew we wanted to be in hospitality,” Jordan Peabody said.

After moving into the Centralia location, the Peabodys decided that they wanted to move forward with the tiki lounge theme, which is now represented by the restaurant walls lined with small tiki statues and tropical bar built by the Peabodys’ son Anthony. Tiki lounge decor became popular in the United States around the same time as pizza, after World War II, which was an unintentional correlation in their restaurant decision making, Jordan Peabody said. “(We) try to make it inviting and give people a feeling that when they step in the door, they’re stepping out of whatever is going on in their life at the time, and then couple that with a food experience that even though it’s still stuff that they know and recognize, we do it in a way they wouldn’t get other places,” Jordan Peabody said.

Aside from the island decorations, Tiki Tap House is known for their tropical pizzas with unique topping combinations.

Their most popular pizza, the Freaky Tiki, is the Peabodys’ spin on a Hawaiian pizza made with white garlic sauce and topped with canadian bacon, pineapple, bacon, coconut and macadamia nuts. The Freaky Tiki is what put them on the map, outselling everything else at a rate of 4 to 1, Jordan

Jared Wenzelburger / jwenzelburger@chronline.com

Employee Elijah Bresler cuts a pizza Tuesday afternoon at the Tiki Tap House in downtown Centralia.

Peabody said.

“We wanted to touch all of the bases,” Cindy Peabody said. “We constantly strive to have customer service, quality of food and the ambiance be a place people want to be.”

During the week, customers can stop by on Tightwad Tuesdays or Hawaiian Shirt Fridays for deals on pizza. On Wednesdays, they have recently started doing all-day happy hours with food specials as well.

To go along with their food, Tiki Tap House has a constant rotating tap list that changes from week to week. Right now, there are 18 taps, but it is soon to be 20, Jordan Peabody said. Jordan Peabody appreciates his loyal beer drinkers who understand that SEE PAGE 6.....................................

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6 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019

Jared Wenzelburger / jwenzelburger@chronline.com

Tiki Tap House is located at 404 N. Tower Ave. in Centralia.

FROM PAGE 5. . ...........................

he changes the tap list to expose them to something new.

“That is either to the delight or frustration of my customers who go, ‘Hey, I had this great beer last week,’ and I’m like, ‘Yeah, I’ve moved on,’” Jordan Peabody said. “Between Olympia and Portland alone there’s over 600 microbreweries and so trying to keep up with that with as few taps as even 20, sounds like a lot, but

it’s not when you compare it to the absolute choices of beer.”

Jordan Peabody said he always tries to have a few beer options that go along with their island theme, like their current coconut porter, pineapple cider or IPA with mango. Also on tap are local breweries to highlight other small businesses in the area, Jordan Peabody said. Aside from the tap list, they also have bottles and cans of beer that Centralia residents might have a harder

time finding in other places.

Each of the Peabodys bring something different to the table, whether it’s inventing new food combinations or decorating. When they first moved to Centralia, all the surrounding businesses were welcoming and now Centralia feels Tiki mugs are seen displayed on a shelf inside like home, Cindy Peabody said. the Tiki Tap House Tuesday afternoon in “The only way that we have downtown Centralia. made it where we have and are where we are is due to massively same thing for best customers, loyal customers,” Jordan Peabody ours would win because I think said. “If we could vote during that they’re phenomenal.”

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019 • 7

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8 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019

Jared Wenzelburger / jwenzelburger@chronline.com

Vanessa Lopez, a cook at Jeremy’s Farm to Table, holds up an Angus Prime pizza in the kitchen Friday afternoon in Chehalis.

SPAMANGO: Spam, Potato Chips, Smoked Salmon, Prime Rib Top List of Local Unusual Toppings

pineapple just isn’t radical enough anymore. For the Lewis County residents wanting to put their taste buds to the test, the Weekender went out to search for the most unusual pizza toppings in the area.

T iki Tap House has plenty of unusual pizza toppings that all seem to work together. However, the most unique pizza topping is Spam, owner Jordan Peabody said. The Spam topping comes on the Tiki Tap House Spamango Bay pizza,

By Lydia Denney combined with mangos, onions and LDENNEY@CHRONLINE.COM potato chips.

“Spam is probably our most When it comes to pizza toppings,

divisive pizza topping,” Peabody laughed. “People either love it or they’re scared to death of it.”

The Spamango Bay pizza was created by Peabody’s son, Anthony. They felt brave enough to try serving the pizza, not knowing whether their customers would like it or not, Peabody said.

“We obviously field test everything in the kitchen,” Peabody said. “My wife and I are not going to put anything out on somebody’s table that we wouldn’t eat ourselves.

SEE PAGE 10....................................

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019 • 9

2019

Categories will be Announced on April 13, 2019 in The Chronicle & c h r o n l i n e . c o m

It ’s Almos t Here!

Nominations Begin April 25 - May 4 Voting Begins May 16 - May 28

Winners will be Revealed on June 20!

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10 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019

FROM PAGE 8. . ...........................

Another restaurant in the area with original pizzas is Jeremy’s Farm to Table. They have their own original pizza combinations mixed in with the classics, but there is also the option for customers to build their own pizza for those who want to try their hand at creating a new mashup of toppings. The restaurant has served pizza since they opened, using recipes and pizza combinations created by former owner Jeremy Wildhaber. Head chef Falisha Christen said their most popular pizza is the Angus Prime, but what people really like about the pizza is the sourdough crust, which is virtually gluten-free.

“People like the dough ... they know we make our sauces and a lot of the stuff we pre-make ourselves.

We have a lot of fresh things that come out of the market,” said Vanessa Lopez, a cook at Jeremy’s.

Though the predetermined pizza combinations at Jeremy’s might not include very unusual toppings, the kitchen will see some unique choices in orders for a build your

own pizza. Some of those toppings include cashews and corned beef, (not together, but maybe someone should try that?). The corned beef option was created by some servers at Jeremy’s, which eventually became a requested topping, Christen said. Christen will also create new pizza combinations for special events throughout the year, like the buffalo chicken pizza they made for the Superbowl.

“All of our pizza cooks here are our longest employees, so they’ve been around since we’ve opened,” Christen said. “They know what they’re doing and they do it right.”

Another uncommon pizza topping at Jeremy’s is their guavamango BBQ sauce, created in the kitchen like the other sauces.

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Jared Wenzelburger / jwenzelburger@chronline.com

Vanessa Lopez, a cook at Jeremy’s Farm to Table, prepares an Angus Prime pizza in the kitchen Friday afternoon in Chehalis.

Everything at Jeremy’s is organic and locally sourced. Almost all of their ingredients from the market next door, Christen said.

“Everything is made from scratch, we’re not getting anything out of a bag,” Christen said. “That’s really the main difference here compared to other places.”

McMenamins is known to have a changing menu from one location to the next, but one of their pizza constant is their housemade dough. The Olympic Club Pub in Centralia offers four different pizzas: Electric Mayhem, Omnivore, Hammerhead BBQ Chicken and Dirty Dave’s.

Manager Jessy Thayer said the pizza at the Olympic Club is her favorite thing on the menu, with the Omnivore and Dirty Dave’s being the best sellers. Along with their homemade dough, the pizza at the Olympic Club is made to order and is topped with fresh ingredients, Thayer said.

As far as unusual toppings go, the weirdest combination exists on the Dirty Dave’s pizza, which is topped with pepperoni, sausage and roasted cashews. “(Dirty Dave’s) is a crowd favorite,” Thayer said.

“Everyone loves that one.”

Sahara Pizza is another themed pizza joint with

two, soon to be three locations in Lewis County: Chehalis, Napavine and Winlock. The menus vary between Sahara Pizza locations, but one of the unique combinations at the Chehalis location is the Chicken Gorgonzola.

Brian Norris, owner of the Chehalis and Napavine locations, said the most unusual toppings at Sahara are the smoked salmon on the Ketchikan pizza and mangos on the Caribbean Crunch.

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019 • 11

Tap into th e scene FOOD • DRINKS • CANNABIS • Bars • RestaurantS • Concerts • Shows • Events

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12 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019

By Meredith Blake

LOS ANGELES TIMES

An army of the dead marched on Radio City Music Hall April 4 for the New York premiere of the eighth and final season of “Game of Thrones.”

Hundreds of fans gathered in Rockefeller Plaza to greet Charles Dance, Jack Gleeson, Jason Momoa, Sean Bean and other actors who played some of the many, many characters who’ve been killed off in spectacular fashion on the famously brutal HBO fantasy series.

Among the dead, there appeared to be no hard feelings: Pedro Pascal, the actor who portrayed Oberyn Martell, hammed it up on the red carpet with Hafþor Julius Bjornsson, whose brutish character the Mountain crushed Oberyn’s skull in Season 4.

After taking a selfie in front of a “Game of Thrones” poster on the venue’s balcony level, Anthony Carrigan, who plays a Chechen crime boss on the HBO series “Barry,” drew parallels between the shows: “You root for the bad guy, the characters are very complex and there are moments of humor.”

He also recalled the shock he felt after the death of Oberyn Martell, saying, “That one left me in a really dark place for a few days.”

To commemorate the final season, HBO erected a 35-foot replica of the Iron Throne in the

middle of Rockefeller Center, a totem symbolizing the enormous global popularity of the series, which follows warring clans in the fictional land of Westeros.

“It would be hard for me to overstate how meaningful this show has been for HBO and I think TV in general,” said Casey Bloys, president of programming at the premium cable network, in remarks onstage before the screening.

He recalled the internal skepticism at HBO when executive producer Carolyn Strauss first pitched a series based on the popular novels by George R.R. Martin a dozen years ago: “So the brother and sister are in love and they have sex and there’s dragons?”

Bloys credited his former boss, Richard Plepler, who stepped down from his post in late February, with having the vision to understand the show “was not about incest or dragons — it was about family and power and who sits on the throne.”

Co-creators and show runners David Benioff and D.B. Weiss also praised Plepler for having the vision to stick with the show, even after they turned in a a famously bad pilot, and Martin for creating the colorful characters and richly detailed world of the show (even if they’ve long since moved beyond what he has written).

“Tyrion, Jon Snow and Daenerys Targaryen were born in a single, ruthless mind,” said Weiss. “Thank

Photo by Anthony Behar / Sipa USA

Emilia Clarke attends HBO’s “Game of Thrones” eight and final season premiere at Radio City Music Hall in New York, NY, April 3, 2019.

you for letting us take your children into our care. Sorry we didn’t treat them better.”

Details about the final season are more closely guarded than the contents of the Mueller report, although apparently star Emilia Clarke’s mother knows how it ends.

Otherwise, little can be said about the episode before its broadcast on April 14, except that it features people wearing capes and riding horses.

But the audience of 6,000 or so on Wednesday night clearly enjoyed it, applauding in unison when various members of the sprawling ensemble cast made

their entrance on screen.

As the crowd spilled out of the venue afterward, a group of police officers speculated about who they thought would claim the Iron Throne and ultimately rule the Seven Kingdoms.

“It would be nice to see a woman in charge,” said one officer, referring to the dragonriding Queen Daenerys Targaryen (played by Clarke).

His partner shrugged, professing ignorance: “I don’t really know much about the show.” After a pause, he added, “But it could be Jon Snow. He’s got Targaryen blood.”

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019 • 13

By Katie Walsh

TRIBUNE NEWS SERVICE

the human psyche. Lambert and King’s film is more purely emotional, where Kolsch and Widmyer’s is analytical. And for that, it suffers.

However, where it excels is in casting — Jason Clarke, he of the wounded eyes and the Sad Dad energy, is the exact right actor for the role of Louis “Doc” Creed, a smart, steady doctor who slowly becomes unhinged as he suffers loss after loss. Filmmaker and actress Amy Seimetz brings a mental vulnerability to Louis’ wife, Rachel, tormented by her memories of the gruesome death of her sister in childhood. Young Jete Laurence is a perfect creepy kid as their daughter Ellie, and it’s eerie how much the twins cast as young baby Gage bear such a strong resemblance to the unforgettable Miko Hughes.

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It’s pretty ironic for a remake of an ‘80s horror classic to choose the tagline “sometimes dead is better,” especially when “Pet Sematary” itself is a cautionary tale about the dangers of reviving the things you love. The story, and the tagline, practically beg one to apply the meta logic to the film itself. And just like the reanimated kitties, this remake of Mary Lambert’s truly chilling 1989 adaptation of Stephen King’s novel just isn’t the same after being dragged out of the grave.

Kevin Kolsch and Dennis Widmyer direct a script by Matt Greenberg and Jeff Buhler that hews closely to the original until it diverges wildly, making a few choices that vastly change the tone and story. The film follows a young family who move to a new home outside of the city for a quieter life. That quiet life is never achieved, thanks to a backyard full of pet corpses and a meddling neighbor who shows them they never really have to say goodbye to the ones they love.

Lambert’s film, adapted for the screen by King himself, is a weird, moving, weirdly moving rumination on the ways in which repressed trauma and grief can become so intense it mutates monstrously.

The remake is more concerned with existential questions about the afterlife and whether or not it exists.

It pulls the thread on the question of who bears the responsibility for the deaths of loved ones, and it purports Paramount to explore how that guilt can corrupt Image still from the remake of, “Pet Sematary.”

14 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019

By Lisa Futterman

CHICAGO TRIBUNE

When is a rum not a rum? When it’s a charanda!

The word charanda describes a natural rum from Michoacan.

According to the rules of its protected denomination of origin (PDO), charanda may only be made in that large Mexican state just west of Mexico City and only with specific varieties of sugar cane. Charanda Uruapan is blended from two distillates — 50 percent cane juice wildfermented in the open air and distilled on a wood-fired copper pot still, and 50 percent molasses distilled on a?modified Frenchstyle column still — to create a 92 proof clear white spirit. Like the rhums agricoles of Martinique and the hard-to-find clairins of Haiti,

the charanda drinks more like an aguardiente (a category of strong clear spirits loosely translated as firewater) de cana than a traditional rum.

Like tequila and mezcal, charanda used to be considered the “poor man’s drink,” according to William Scanlan III, who imports Charanda Uruapan through his Texas company Heavy Metl. “The Pacheco family who makes this spirit (and formerly produced mezcal) says they traditionally drink it neat as ‘el mejor aperitivo,’ (the best aperitif).” But its bright juicy taste shines beautifully in daiquiris and other classic cocktails as well.

I tasted the Charanda Uruapan with Marina Holter, head bartender at the Whistler i n C h i c a g o ’ s L o g a n S q u a re neighbor hood. We sipped it

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Charanda Uruapan is a brand of spirit distilled from sugar cane juice and molasses in the Mexican state of Michoacan. Try it in a daiquiri, with 2 parts charanda, 1 part lime juice and 1 part simple syrup, served over ice.

straight, although the high alcohol level made it hard to get through. Once Holter shook up the charanda in a daiquiri, we found the unique flavor easier to access. The Uruapan showed a grassy, fresh sugar cane nose, with gorgeous florality as it bloomed.

The vegetal sugary funk gave way to deeper notes reminiscent of aged rum and caramel coming from the molasses base.

“Rum is cool because it has no rules to it; there are so many diverse expressions under one category,” Holter says. “I love the funky, petrol-y intensity. They also help incorporate the conversation about terroir, typically held for wine people, to spirits. “ Inspired, she made a quick shaken cocktail with the Uruapan, quinquina (an aromatised wine, “for that bitter gentian pop”) and Tio Pepe Fino Sherry, plus a hint of rosewater and honey salt. Served up, it tasted delightfully delicate and feminine.

I asked Holter how she decides when to grab the distinctive blue bottle of the Uruapan or other Mexican cane spirits of this style,

such as the Gustoso or Paranubes (from Oaxaca) brands, when making cocktails.

“I use them when I am making a l i g h t e r, c r u s h a b l e , m o r e straightforward cocktail that needs a little bit of funk. But we also love to pair like with like, so when we make a drink based on a Mexican hot chocolate, it works geographically, like an homage to place.”

The parallels between the tequila and mezcal industries and these rumlike spirits are quite real — charanda’s open air fermentation with the sugar cane taking the place of the harder to cultivate and often wildly propagating agave certainly calls up mezcal production — and Scanlan would like to revive the dwindling cane distillate category by increasing imports to the States.

Next up for the brand is the Charanda Uruapan Agricola, distilled from 100 percent estate-grown sugar cane juice, with no molasses. Find it in bars and on retailers’ shelves soon.

LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019 • 15

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16 • LEWIS COUNTY WEEKENDER • The Chronicle, Centralia/Chehalis, WA. Thursday, April 11, 2019

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Check out The Junction burger !

Double patty, double cheese, double flavor