DList Magazine | June 2011 | The Future Issue by DList Magazine

YEAR FOUR ANNIVERSARY PARTY THURSDAY, JUNE 16, 2011 SPECIAL GUEST APPEARANCES BY

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DRESS DINE. DRINK. DANCE.DECIBEL.

DILEMMA

THE FUTURE ISSUE

DISCS DVDS DIRECTOR’S CUT

DINE 16 SPUR GASTROPUB Science and culinary arts combine!

19 20 25

CHEF’S CORNER FUTURE CHEF

DINE PRODUCT - STEAK

DRINK 26 QUINN’S

Science and culinary arts combine!

DANCE 28 SKY ULTRA LOUNGE The Eastside flies high!

DECIBEL 30 BEAT CONNECTION

Two UW students break out of musical stereotypes.

32 LIL’ JON

From Krunk to Trump, Hip-Hop’s multi-genre superstar speaks his mind.

36 38

DISTINCT - KEITH PRICE OF THE UW HUSKIES FOOTBALL TEAM DETAILS - PEACE

DRESS 43 STRUT BOUTIQUE

From Belltown to the world-wide-web!

44 FRENCHY’S DAY SPA Get a “non-surgical face lift”!

46 DOLLED UP - ART DE BEAUTE Expand your “palette”.

48 TANKED UP

Show off your guns in style this summer.

49 TASSELS

Not just for Madonna and cow girls anymore.

50 DRESS CODE

Meet the future of Seattle’s fashion scene.

53 SUMMER SWIMSUIT BATTLE

Rain or shine, these swimsuits save the day!

66 68 71 74 6

WEEKLY EVENTS EVENTS OF THE MONTH EVENT PHOTOGRAPHS DEAD LAST

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2 8 2 0 E l l i o t Av e n u e S t e . A E S e a t t l e , WA 9 8 1 2 1 info@dlistmagazine.com

Editor-in-Chief James Zachodni

Fashion Director Jenascia Chakos

Editorial Director Evan Carter

Fashion Editor Kristen Puckhaber

Editorâ&#x20AC;&#x2122;s Assistants Courtney Byrd Kinsey Litton

Fashion ASSISTANTs Angela Marino Kayleigh Capelle

ART DIRECTOR Brandon Palma JR. Graphic designers Sancia Moe Nancy Nguyen Joy Julia Palludan Cassandra Lee LEad Photographer Jhon Catano Photographers Danielle Bortone-Holt Sam Cook Jorge Hernandez Brett Renville Brian Oh Ross James

Promotional Director M y c h a l Tr a w i c k MARKETING / Events Coordinator Michael McClarron Copy Editor Meghan Miller Contributing Writers K a t h l e e n Wa l l a c e Barlow Payne J a c k l y n Tr a n Sheena Nguyen Kyla Stelling Steven Dolan Michelle Ruiz Glace Bondeson Alexis R. Smith Alyssa Hunt Tyler Huggin Joe Gustav

COVER PHOTO BY Tyler Clinton Advertising Inquiries ads@dlistmagazine.com

WWW.DLISTMAGAZINE.COM DList Magazine and the entire contents of this magazine are copyright 2011 2AM Media Group LLC, all rights reserved and may not be reproduced in any manner, in whole or part without the written permission from 2AM Media Group. Published in SEATTLE, WA 98121

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Submissions to DList

“I saw LMFAO at Beyond Wonderland and they were freaking epic! Craziest night I’ve had in a minute!”

Have a question or comment? Please write us at dilemma@ dlistmagazine. com! Include your name, address, and daytime phone number.

GLORIA, Seattle

The article on the science of how different drugs react in our brains was actually really interesting and informative. I never sat down and thought about why exactly people are addicted to different substances, but this was an eye-opening piece. Nice work.

I really appreciate DList paying homage to Dave Niehaus. He was a great announcer and he is missed all throughout Seattle.

msztran @DListMagazine if @Traphik did an exclusive... It’d be awesome. I’d want a bunch of copies and pass them out to my friends (; Jim, He will live on here in Seattle forever. A great man.

Q A

CHRIS, SEATTLE

Traphik

JIM, SEATTLE After reading your Dolled Up section I checked my facial creams and found that almost all of them contain hydroquinone, which the writer mentioned actually makes the skin worse! I was shocked, and now I’m a lot more conscious when buying beauty products.

Chris, You sound surprised that we can write something intelligent. Just because we are beautiful doesn’t mean that we can’t surprise you once and a while. It’s mean to judge us.

A BRENDA, Seattle

Brenda, We make our own lavender soap out of old fat from the liposuction clinics. Hey if Brad Pitt does it, WE do it. And we don’t talk about it. Because that’s the first rule…

In the “It’s a Buddhaful Life” article, you mentioned that the owner of the clothing boutique, Buddhaful, runs the shop out of his basement. Isn’t that a little creepy?

@DListMagazine fly me out bro! haha

Jillian, For the first year DList Magazine was is business, we ran our entire operation out of a van with no windows. Now who’s creepy Jillian?

A Q

kellyrdenman I love David Guetta ALMOST as much as I love @DListMagazine! Please send me to Beyond Wonderland! :) #DListBW11

Anisa_Ishida @DListMagazine I hope to win so I can make some ‘Memories’ at Beyond Wonderland! #DListBW11

NinaOnAirNOW @DListMagazine Thanks guys!!! I think you all are fabulous and I have had so much fun with all of you xoxox gonna miss you bunches

JILLIAN, CAPITOL HILL

A Local Celebrities:

Nate Johnson AND Hillary Coke Cake Designers to the StarsHOLDER

Favorite Dessert: Nate’s favorite cookie of all time is the Girl Scout Thin Mint, so we have our own cake spinoff called The Dirty Girl Scout! Favorite Saying: You CAN have your cake and eat it too! :) How did you get in the cake making business? Hillary has been decorating cakes for over 10 years for other bakeries. One day we decided that we should just do

it ourself. So thanks to Nate’s promotion connections our first three cakes we did were for the Seahawks, TITS Clothing and Venom...then it blew up from there! Explain your feelings about making Carmen Elektra’s birthday cake. Before - Excited and Happy, During - Stressed and Focused, After - Drunk and Relaxed! Ha! Which flavors and design did you decide on?

Carmen requested that she wanted a Hello Kitty themed cake just 24 hours before the party! Who would you most like to design a cake for? Our dream would be to go to the Playboy Mansion and make cakes for Hugh Hefner and the girls! What is your take on cupcakes? Cupcakes are cool, but cakes rule!

“When it comes to the future, there are three kinds of people: those who let it happen, those who make it happen and those who wonder what happened.” -John M. Richardson, Jr.

ALBUM Releases Written by Kinsey Litton

Arctic monkeys suck it and see warner | june 6

For a band that gained most of its popularity through the Internet, the Arctic Monkeys have quickly risen to fame since its formation in 2002. They released their debut album “Whatever People Say I Am, That’s What I’m Not” in 2006, which shortly became the fastest selling album in British history, surpassing Oasis’ “Definitely Maybe.” This new album is said to be more accessible than the last album, but made for both old and new fans to enjoy. Two singles have already been released; “Brick by Brick” and “Don’t Sit Down ‘Cause I’ve Moved Your Chair.” Make sure to listen to the rest of their album when it comes out!

2 Ziggy marley wild and free tuff gong worldwide | june 14

As the famed oldest son of reggae legend Bob Marley, Ziggy Marley has lived up to his father’s legacy. Among his many music ventures, Ziggy Marley will also be releasing his first comic book this year, entitled “Marijuanaman.” As a strong supporter of the legalization of marijuana, his music and many business ventures often center on his favorite green plant. Marley also offers a free download of his first single (featuring Woody Harrelson) off his album with the pre-order of his comic book. With his genetics, talent and love for all things reggae, Ziggy Marley’s newest album will show fans a good time.

3 bon iver bon iver jagjaguwar | june 21

Though Bon Iver is a fairly new addition to the folk-indie genre, the group has quickly gained respect and much deserved adoration within the music scene. With one EP, one full-length album and writing credits in Kanye West’s singles “Lost in the World” and “Monster,” Bon Iver is quickly making its way to the top. The band started in 2006 with a group of musicians in Wisconsin. Determined to make amazing, authentic music, the band moved into a cabin in the Wisconsin woods for three months to write and record a majority of the first album. The music is instrumental-based with nods to Iron and Wine and Pinback. Check it out on June 21.

4 lmfao sorry for party rocking interscope records | june 21

LMFAO’s first album “Party Rock” debuted in 2009 and went on to produce three chart-topping party anthem songs. Their newest album, to be released this month, carries on their longstanding party style with singles like “Party Rock Anthem,” which has already reached number one in over six countries. With hard beats, catchy melodies and sing-along-worthy lyrics, LMFAO is known for their feel good music and crazy party antics. For lovers of electronic, hip-hop, and dance music, LMFAO’s newest album is sure to please old and new fans alike.

2 3

Video Game Releases Written by Glace Bondeson

inFamous 2 Suckerpunch | JUNE 7 | ps3

This year brings Playstation 3 owners (those who still trust Sony…), the second chapter in Sucker Punch’s open world adventure. Being blamed for the destruction of Empire City, Cole must go on a journey through this broken world to discover the potential his powers hold. Players will be faced with emotional decisions, based on their own moral values, which will dramatically change the course of the game and ultimately decide the fate of Cole and the city he resides in. Will you fight to redeem yourself? Or will you be caught up in the madness and let it consume you?

6 Duke Nukem Forever 3D Realms/Triptych Games | JUNE 14 | PC, Xbox 360, PS3

Forget the newest “Call of Duty” release, the original King of Shooters is back and he is more badass then ever. While fans of the series will be thrilled to get their hands on this, newcomers to the series may not know that this version of the game has been in development for 15 years. Continuously getting dropped and losing funding, this game has been passed around studios more than a soccer ball. Prepare to lock, load and laugh your way through “Duke Nukem Forever.”

7 The Legend of Zelda: Ocarina of Time 3D NINTENDO | JUNE 19 |Nintendo 3dS

Unless you have never touched a video game in your life or have been living under a rock for the last 13 years, you know and presumably love “The Legend of Zelda: Ocarina of Time.” To celebrate the amazing classic, Nintendo has decided to revamp the game for its recently released 3DS Portable. Featuring the same game play and story as the original game, the new version offers up some new surprises, mainly the ability to experience the game in a new dimension. If you are a 3DS owner, the choice to get this game is a no brainer. With the release, this also gives younger gamers the chance to relive one of the greatest moments in gaming history.

6 77 www.dlistmagazine.com

true grit

just go with it june 7 In true Adam Sandler fashion, his newest blockbuster creation centers on a man trying desperately to get with a hot chick. Danny Maccabee (Sandler) is a successful LA plastic surgeon who pretends to be married in order to get with women. When he meets sexy young Palmer (Brooklyn Decker) who’s appalled by his “marriage,” Danny Maccabee must get himself out of the make believe situation he got himself into. As the plot thickens, Jennifer Anniston takes on the roll of his fake wife and various Sandler-like moments unravel. Funny, sarcastic and guaranteed fun for any comedy lover.

june 7

Nominated for 10 Academy Awards, two Screen Actors Guild Awards and eight British Academy Film Awards, “True Grit” took this year’s award season by storm. Featuring phenomenal performances from the likes of Jeff Bridges, Matt Damon, Josh Brolin, newcomer Hailee Steinfeld and directed by the Coen Brothers, there is no reason to miss one of this year’s best films. The story centers around a young girl who is determined to avenge her father’s death. She enlists the help of Rooster Cogburn (Bridges) to track down and kill the man who took her father’s life.

Elektra luxx

rubber

june 21

With a plot line that is far from ordinary combined with an all-star cast, “Elektra Luxx” is not what you would expect from the likes of Carla Gugino, Josh Brolin, Joseph Gordon-Levitt and Julianne Moore. “Elektra Luxx” tells the story of a former porn star (Gugino) who is now pregnant and attempting to make it in the real world. She begins a business teaching sex tips to housewives, but is haunted by her past when a forgotten character re-enters her life. This film serves as a sequel to the 2009 movie, “Women in Trouble.” For a bizarre and enjoyable escape from all things normal, check out “Elektra Luxx.”

june 7

happythankyou moreplease

the adjustment bureau

Written and directed by Josh Radnor (“How I Met Your Mother”), “Happythankyoumoreplease” follows the stories of individuals and their relationships. Starring Malin Akerman, Kate Mara and Josh Radnor, this film is beautifully written, complete with witty humor and sentimental messages. Various characters test each other’s beliefs in commitment, love and the always ill-fated long-distance relationship. With a charming performance by comedy-savvy Malin Akerman and complete with a phenomenal underground indie soundtrack, make sure to check this film out.

Written, produced, and directed by the same director as The Sentinel, A Bourne Ultimatum, and Ocean’s Twelve (George Nolfi), The Adjustment Bureau follows Nolfi’s distinct action-packed style while incorporating elements such as romance and the perception of fate versus free will. Matt Damon stars as David Norris, a political candidate for 2011 Senate. As he begins to fall in love with a beautiful young ballerina (Emily Blunt), Norris finds himself at war with the makers of Fate, who are determined to keep him from the woman he loves. The story follows as the couple attempts to avoid everything that has been predetermined for them in order to keep their love.

june 21

june 7

“Losers live in the past. Winners learn from the past and enjoy working in the present toward the future.” -Denis Waitley

IndieWire referred to this film as “one of the more bizarre experiments with genre in quite some time.” Directed by Quentin Dupieux, it premiered at the Cannes Film Festival this year to mixed reviews. The film tells the story of a tire who comes to life and uses its psychic powers to kill people. What might sound like a joke of a film has also been praised for its “impeccable shots, score and design,” according to Twitch Film. Pick up “Rubber” and form your own opinion on one of the most bizarre and interesting movies of 2011.

Written By Barlow Payne Super 8

a sinking ship, people start disappearing, etc., etc. So, of course, the town sherriff (who just happens to be one of the kid’s fathers) starts freaking out and asking the military questions about what was really on that train and the military totally lies... like it always does. Like Roswell and the moon landing and France and all that stuff. You know what I mean. “What is actually terrorizing the town?” you ask. How the hell should I know?! Didn’t I just say Abrams and Spielberg were being tight-lipped? God, your reading comprehension is really bad. You should work on that. Anyways, the film feels very “Close Encounters” to me. I suppose that has to do with Spielberg’s involvement, even though the screenplay was written by Abrams. Go figure. Personally, I love J.J. Abrams as a director. He made “Mission Impossible” possible again. He made “Star Trek” appeal to everyone. The sportos, the motorheads, geeks, sluts, bloods, wastoids, dweebies, dickheads. They all adore him. They think he’s a righteous dude. Also, he put a “Star Wars” character in “Star Trek.” That’s pretty awesome. I, for one, will be checking this movie out. Don’t worry, I will have my sunglasses on so it won’t see me staring at it... because that would be weird.

6/10/11 Directed By - J J Abrams Starring -Elle Fanning, Kyle Chandler, Amanda Michalka There is a lot of mystery surrounding this film. Director J.J. Abrams and Producer Steven Spielberg are remaining very tight-lipped about what’s actually happening in the story, but here is what I know thus far. The film takes place in a small town in the year of our Lord, 1979 (Also, *fun fact* the year before I was born. So, obviously, the film will feel like something’s missing, since I don’t exist yet) and a small group of children embark on a filmmaking mission. Armed with their actors, wardrobe, makeup, boom mic and, wait for it... their trusty SUPER 8 camera, they begin their journey. While filming a scene, an entire military cargo train crashes, sending the camera crashing to the ground and the children running for their lives. All the while, the town has no idea that the train was carrying something far more dangerous than space monkeys and the crash loosed it upon the town. Little did the children know that the camera was still rolling when it fell and caught whatever escaped on film. From this point on, weird stuff starts happening. Dogs run away like rats from

Beginners

green lantern

Bad Teacher

This one looks really good. A young man (McGregor), struggling to find love, gets distracted when his elderly father (Plummer) explains to him that he has terminal cancer... Oh, and that he is gay and was the entire 44 years he was married to his mother, who has just recently passed away. No big deal. Can you please pass the butter? Mike Mill is one of those quirky directors that has a real knack in finding real humanity in the characters he writes and directs. Think “Little Miss Sunshine” and you will know what I’m talking about... and yes, I know he didn’t direct that.

Green Lanterns are beings that are here to protect the universe with special rings that can conjure up anything you can imagine. Lame. Abin Sur is the baddest of the bad asses in the Green Lantern ranks. He gets killed. His ring picks a human by the name of Hal Jordan (Reynolds). Hal has no idea how to handle the power, so the ring takes him to the Green Lantern planet, OA (that’s pronounced stoo-pid-moo-vee), where he is taught from a tall, slender fish and a hamster on steroids. I am not making this up. I will be downloading it, if anything at all.

Diaz plays a middle school teacher who is, to say the least, not very good at her job. After being dumped by her meal ticket, she sets her sights on the new teacher (Timberlake). Upon seeing a picture of his ex, she notices that he likes women with bigger... personalities. So, to win said mate, she decides to get a boob job by getting the “Best Teacher of the Year” bonus. I realize that review sucked, but that’s all I can fit on here. I’m sorry. I know it doesn’t sound that funny when I explain it, but I promise... Oh, whatever...

6/3/11 Directed By - Mike Mills Starring - Ewan McGregor, Christopher Plummer, Melanie Laurent

6/17/11 Directed By - Martin Campbell Starring - Ryan Reynolds, Blake Lively, Peter Sarsgaard

6/24/11 Directed By - Jake Kasdan Starring - Cameron Diaz, Jason Segel, Justin Timberlake

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INSIDE ACCESS TO SPECIAL PROMOTIONS AND EVENTS FROM DLIST AND OUR ADVERTISERS

DEAL #1 BACARDI ROCK COCONUT & BACARDI ARCTIC GRAPE Welcome the newest addition to the Bacardi Rum family line, the subzero thrill of Bacardi Arctic Grape. The first spirit to combine the refreshing flavor of white grape and the tart taste of arctic berry. Bacardi is also launching the new Bacardi Rock Coconut this summer that combines the flavors of coconut juice and rock melon. It’s a perfect combination with cola or pineapple juice. You can try both of the new Bacardi flavors at the DList Magazine 4 Year Anniversary Party at Bell Harbor Pier 66 featuring Lil Jon and Miguel. Tickets available at

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DEAL #3 DINNER FOR TWO Come to Matt’s in the Market for dinner and fill out a DList Magazine “Connect Card” and be entered to win:

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Maintaining our fresh inside out. Watch for our June Glow-inthe-Dark Special.

Code: ‘DList’ Dope Discount (40 percent discount)

* Dinner for two at Matt’s which will include * 1 appetizer, 2 entrees and 1 dessert. * A night at the Inn at the Market * $50 at Pike Place Fish * $20 at Franks Quality Produce.

“Stop acting as if life is a rehearsal. Live this day as if it were your last. The past is over and gone. The future is not guaranteed.” -Wayne Dyer

($10) Chioggia beets on a layer of chevre cheese with shaved carrots, mizuna and micro celery leaves.

Spur Gastropub Written by Jacklyn Tran Photography by Sam Cook

“You’ll notice that behind every savory dish, there is a fun, cool science. In some dishes, instead of using fresh shaven parmesan, they use parmesan foam!” Now that we’ve all lasted through the month of May, with its ambivalent weather and with all of the anticlimactic (thank goodness) hype about Doomsday, I am thrilled to be looking to the future. June brings to Seattle the beautiful summer sun and I could think of no better way to mark the unknown greatness of the approaching season than by noshing away at the greatness that is Spur Gastropub; where the science of food and cooking creates an always unexpected yet enthralling experience. Located in a historic building in Belltown, chef/owners Brian McCracken and Dana Tough established this new American restaurant just three years ago and have been going strong since. The duo, who through Spur give a nod to the pioneers and occasional outlaw roots of the area, have received many accolades for their daring cooking style. Named one of the “Top Rising Chef’s” by Gayot and making

www.spurseattle.com 113 Blanchard Street Seattle, Washington, 98121 (206) 728-6706

Food & Wine Magazine’s 2009 “Go List” of the world’s best restaurants are just a couple of the glowing reviews under the young chefs’ belts. Seasonally pure eats to artisanal cocktails are all served with pizzazz in the easy and approachable atmosphere of Spur, which features images of American history projected on its walls. The foie gras terrine ($18) with rhubarb, rose and sorrel, made a strong statement in its artistic appearance as well as in its intensely bold flavor. The smooth texture melted away on the tongue with a saltiness tinted by a floral and smoky note. Squares of perfectly prepared Chioggia beets ($10) sat on a layer of chevre cheese and were crowned by a colorful bevy of shaved carrots, mizuna and micro celery leaves. Creamy avocado slices carefully draped a delicate bigeye tuna crudo ($16) dressed with horseradish vinaigrette and joined by thin discs of radishes, sorrel leaves and caviar.

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Pillowy soft, heavenly bites of Parisian gnocchi ($12) were divinely paired with earthy morel mushrooms, English peas and dainty parmesan shavings. Each dish managed to be an awe-inspiring work of art from every angle. The use of different textures, shapes and robust flavors were found in creative and completely satisfying combinations. “Spur is one of the few restaurants in Seattle that illustrates the art of molecular gastronomy!” Helen Nguyen, local real estate agent, bartender and avid Spur customer gushed. “You’ll notice that behind every savory dish, there is a fun, cool science. In some dishes, instead of using fresh shaven parmesan, they use parmesan foam!” If foie gras or crudo is not your cup of tea, however, a dish like the grass-fed beef burger ($15) is just as brilliant. The medium rare patty, red onion jam, melted cheddar and some thyme held together on a soft bun was dynamite. And as if that weren’t

enough, a heap of crispy shoestring fries went alongside. Although at this point I was stuffed to the brim, I couldn’t give up the chance to try out a couple desserts. Thankfully so, because the apples and caramel brown butter sponge cake ($8) was not worth missing. One bite of all the elements—the fluffy cake, caramel apple ice cream, freeze dried caramel specks, apple gelee—and I wanted nothing more than to eat it by the bucketful. Unfortunately I may not get the full package in bucket-size, so half pints of ice cream are available on Spur’s late night menu from 11 p.m. to 1:30 a.m. daily. Spur Gastropub, a place of adventure and indulgence, friendliness and charm. Whether for the food, the drinks, the knowledgeable staff or even the scenery, go knowing that you’re sure to be amazed with an ambiance and menu that adds a flair of the past with a hint of the future.

“I am not afraid of tomorrow, for I have seen yesterday and I love today.” -William Allen White

A| avocado slices with bigeye tuna crudo, horseradish vinaigrette, radishes, sorrel leaves and caviar. ($16) B | grass-fed beef burger with red onion jam, melted cheddar and thyme ($15) C| Parisian gnocchi with morel mushrooms, English peas and parmesan shavings ($12)

D| foie gras terrine with rhubarb, rose and sorrel ($18) E|

ribbon of oak-aged chocolate ($8)

F| apples and caramel brown butter sponge cake ($8)

CHEF’S CORNER WITH BRIAN & DANA OF SPUR When did you each start cooking?

Brian: I grew up cooking, but began professionally in 2001. Dana: Since I was 14 years old.

When did you guys meet?

At the W Hotel working for Maria Hines in 2003.

What are some of the latest food trends that you’ve enjoyed, experienced or experimented with?

KATHY CASEY D’Lish with Dlist Canvolution…. BACK TO THE FUTURE! There’s

lot

say

for

going

boldly

forth

into

the

future, but let’s take some of our best traditions with us. Preserving, for example! It isn’t a new idea, but it’s getting some new life breathed into it from passionate

There are some places that use a machine called a vacuum still. These stills are impressive because you can distill products at an extremely controlled atmosphere. This means you can have scotch with only the alcohol removed or you can take the juice of a habanero chili and separate the flavorful water from any of the spicy heat. A very fun machine, it just costs a bit too much for us.

advocates like Kim O’Donnel, founder of Canning Across America. O’Donnel and a group of passionate canning enthusiasts are leading the canvolution, encouraging the nation to “put-up” and preserve the bounty and flavors of the season. Just check out the Canning Across America Facebook page and their web site,

www.canningcarossamerica.

com. You’ll see how this group is getting so many people excited!

When did you realize that beyond being great friends, you both also had a common vision for what you wanted in a restaurant?

Canning is not only a fab way to be able to

How would you describe your individual styles of cooking in contrast to each other?

enjoy the flavors of the season through the year, but it’s a great hands-on, community-building activity, most fun done with a bevy of family, friends or neighbors to help out with the work. I agree with O’Donnel when she says, “It may seem counterintuitive in an age

We had been talking about restaurant concepts for years. Since we became friends, it really developed into serious plans a couple years after we each left the W. We then opened Spur in July 2008.

Depending on the day, one of us will be more playful and the other one will be more scientific. We always bounce ideas off each other to create a better product.

when we Tweet from 37,000 feet and grocery shop with our iPhones, but canning forces us to slow down and focus our attention on one thing only. You can’t do the equivalent of a 30-minute meal when you put up food; canning requires about three hours of your

How did you come up with the concept for Spur?

We wanted to create a place that put fine dining cuisine into a much more approachable atmosphere. A fun bar feel that encourages interaction between the guest and the food, the space and other guests. We also felt that we didn’t want any aspect of the business to be overlooked; great food, service and drinks. That’s why we focus on cocktails as well.

What are some of the more creative, futuristic cooking techniques that you use at the restaurant?

We use sous vide cooking, hydrocolloids to create different textures, liquid nitrogen to freeze things incredibly rapidly and a centrifuge to separate products by density. These all have a vast array of uses and end products that you’ll just have to come in to try.

What is your favorite aspect of the restaurant business?

undivided attention and I for one love how it forces us to be in the moment. ”Despite being a bit time consuming, O’Donnel

Brian: The fact that no two days are ever alike. Dana: The people in the restaurant industry are unique and always entertaining. I wouldn’t want to surround myself with anyone else..

notes, “I do encourage people to try it at least once because it’s a magical and empowering experience. You get to watch firsthand how to capture the essence of at-peak produce and put it in a jar, to be savored when the days are short and not so summery. I beam with pride every time I pop open

Where do you hope to take your cooking/menu/restaurants in the future?

one of my jars.” I got my love of canning from my mom and grandma and still today thoroughly enjoy stirring up

We always hope to be moving forward and progressing. We try to push ourselves every day, always keeping that in mind.

a big bubbling pot of a new jam creation or seasonal preserves. So with local strawberry season upon us, try your hand at preserving some summertime flavor. Grab a few friends and try a batch of my Strawberry Lemon Poppyseed Jam. You can find the recipe on

Tell us an interesting fact about Spur that most people don’t know.

my blog at www.kathycasey.com/blog/?p=2215. So here’s to preserving our past and the canvolution of our future! –Kathy

As complicated as people may think our food is, we try to limit ourselves to no more than three supporting ingredients per dish. This keeps our flavors simple and defined.

Catch Kathy on Twitter (@KathyCaseyChef) for more Dishing with Kathy Casey visit

www.kathycasey.com/blog or find Sips & Apps on Facebook.

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CHEF OF THE FUTURE; WITH ERIC RIVERA OF BLUEACRE SEAFOOD Is molecular gastronomy cooking of the future or simply a fad?

I think the term “molecular gastronomy” is a thing of the past, but what I think was intended from that term was for cooks and chefs to focus on the science behind food. I have read extensively about the science of food from the likes of Harold McGee, Heston Blumenthal, Nathan Myhrvold, Ferran Adria and so many more and all it comes down to is by just having a basic understanding of science it will improve your cooking tenfold. No more overcooked this or that, no more thinking that searing something will lock in its juices, no more guessing, that’s what these chefs and scientists have taught me through their books. There is no such thing as science being a fad. The chefs at my culinary school and at work always joke around about how I turn their kitchens into labs, but I always tell them that if they went back in time two hundred years and showed someone a six star burner stove that could pump out 20,000 BTU, microwave or a convection oven they would think you were crazy too. I like being crazy so kitchen lab it is. What do you see in store for the future of Seattle dining?

I would like to see more late-night dining options in Seattle. This city pretty much shuts down at 10 p.m. so it would be nice to see more restaurants doing a late-night menu. A few places like Palace Kitchen, Spur, Skillet and others are doing it, but it would be nice to see more. Since I get off of work so late it would be nice to have more options! I think there will be a lot more direct chef-to-diner experiences. Smaller restaurants where you sit up to a bar and the chef is preparing the meal in front of you kind of like Momofuku Ko (New York), Commis (Oakland), chef’s tables and sushi spots. I think this direct connection between chef and customer is what people are looking for these days. They want to see the action and be able to ask questions without being confined to being at a cooking class or trying to sneak a peek into a kitchen. I pull this off at my apartment, but it would be nice to open something like this in Seattle. Seven to 10 courses, two to three chefs, 14 to 16 people dining, yes please.

Do you foresee any new styles of cooking?

At this point in my career there are a lot of new things that pop up for me. They might be decades or centuries old, but for me they’re new. I’m just trying to learn how to apply them and perfect them for my next dish.

What is your favorite dish to prepare?

I really love making new dishes. In a restaurant I’ll have a set list of nine to 10 things that I will fire over and over during the evening so when something new comes on the list I get really excited. Other dishes I like to prepare are things that my wife wants to eat. I don’t normally get a chance to cook for her very often or even cook things that she wants so when she asks for “just a simple spaghetti,” I get really excited and then it ends up becoming a not so simple spaghetti with an elaborate sauce, handmade pasta and lots of kisses.

“In the future everyone will be famous for 15 minutes.” -Andy Warhol

Ideally, where do you hope to be in 20 years?

I want a restaurant of my own. However long that takes then that’s how long it takes. I’m thinking five to seven years from now I’ll start moving towards opening my own place, but until then I want to learn from the best chefs in the world....pretty much just shut up and watch. I can’t even think about 20 years from now when my focus right now is just trying to figure out a way to afford working for free at the best restaurants in the world in order to learn amazing and life changing things. If you could create any dish using any style of cooking, what would it be?

I’m really stuck on edible landscapes lately, kind of like dioramas I used to make when I was in middle school and high school. I’ve been messing with soils lately and powders a lot so I can move my way into creating a dish I call “low tide.” It’s a dish where there is an edible wet sand with different pieces of seafood that you would find at low tide (clams, oysters, mussels and seaweed). I know, it’s a little out there, but I think it would be fun to eat. How realistic is cooking in space?

I remember reading an article a couple of years ago on how astronaut Sandra Magnus was concocting some pretty exciting dishes like mesquite grilled tuna, crab salad and some other sauces and dishes so cooking in space is possible. I would love to have a crack at it for myself so if NASA is looking for a cook for their space shuttle then I’m open. Plus, how bad ass would it be to try and attempt to cook while you’re floating around!?!?

Kitchens of Twenty Eleven… By Scott Heimendinger “ The Seattle Food Geek” What tools will we find in our kitchens of the future? If you had asked that question in the 1950s, the answer would have been all about convenience and automation. The now cliché hustle and bustle of a modern midcentury lifestyle left little time left for Suzy Homemaker to whip up dinner from scratch. Visions of a ‘50s-future kitchen were appointed with a mess of Jetsonesque electric appliances to streamline our culinary needs; automatic dishwashers, self-timed coffee makers, ovens that could keep foods refrigerated before baking, even the ubiquitous symbol of the nuclear age known as the microwave. Although these appliances seem pedestrian by today’ s standards, very little about the way we buy, cook or eat has changed for most of the country since the end of the Second World War. However, a growing number of home cooks, inspired by a worldwide movement in food known as Modernist Cuisine, are beginning to experiment with some exotic new cooking equipment and the results are nothing short of revolutionary. Rather than focus on convenience, today’ s kitchen gearheads strive for perfection; perfectly-cooked proteins, ultrasmooth sauces and unadulterated extracts. Here’ s the list of gear that’ s likely to work its way into your kitchen in the not-sodistant future.

Sous Vide Immersion Circulator Rotor Stator Homogenizer Benchtop Centrifuge

Think of this tool as a stick blender on steroids. A traditional blender or hand-held immersion blender works by spinning a sharp blade fast. The inertia of food particles causes the blade to shear right through. However, once your puree reaches a certain level of smoothness, those food particles will bounce off the spinning blades, leaving you with a grainy, lumpy liquid. A rotor stator homogenizer works by forcing the food through a very tiny gap between a spinning rotor and a stationary ring surrounding it. The result: purees so fine that they make baby food feel like sandpaper.

The name sounds technical, but the concept is simple: cook your food, usually sealed in food-grade plastic, in a water bath set to a very precise temperature. By cooking food at a controlled, ambient temperature, you can ensure that it is never overdone. No matter how long you leave your steak in the bath, it can’ t get hotter than medium-rare. This technique has exploded in popularity in recent years and there are already several models of sous vide machines available at Williams-Sonoma and Sur La Table, ranging from $300 to $800. If that’s too rich for your blood, some very clever food geeks (ahem, seattlefoodgeek.com) have posted instructions for a $75 DIY version.

Other

A centrifuge works by spinning foods at extremely high speed, exerting a “ centrifugal force” of hundreds or thousands of times earth’ s gravity. The components of the food separate themselves by density. In the case of pureed peas, pea solids sink to the bottom, pea butter forms a delicious layer in the middle and pea water rises to the top. By using these components individually, chefs are able to produce bold, vivid, authentic flavors.

soon-to-be necessities include rotary evaporators for

extracting essential oils, combi ovens for precise control

temperature and humidity, ultrasonic baths for rich infusions (and the crispiest French fries you’ ve ever had), freeze dryers and a barrage of other gear most often found in research laboratories. And if you have trouble believing that any home chef would ever want to cook with these bizarre devices, I’ll send you a picture of my centrifuge.

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STEAK Written by Kate Opatz

There are so many words preceding the word steak on a menu that it seems almost easier to skim over them. A few of the more common descriptors are worth noting, however, as they can predict the flavor of the beef you’re investing in.

With rabbit, foie gras and wild king salmon so easy to find at Seattle restaurants these days, it’s entirely possible to overlook old classics. And yet, tucked away near the end of most menus, you will find a steak. Rather than being the safe standby for less adventurous eaters, much of this meat is exceptional, both in quality and preparation. And while steakhouses provide a reliable experience, often eating the steak at more diverse restaurants can prove to be both more interesting and a great reflection of the kitchen’s personality.

SPRING HILL BEEF STEAK HOT AND COLD One side of the plate offers up an approachable portion of grilled Wagyu sirloin while the other contrasts with steak tartare. It’s an unconventional way of experiencing the power of heat to change the flavor of meat.

John Howie Steak 36 Ounce Bone-In Rib Eye Steak for Two

While the steakhouse has any number of great meat options, John Howie’s rib eye deserves special attention. Moisture and fat cling to the bone, enhancing the flavor and producing a marbled and decadent piece of meat.

LOCAL 360

WAGYU When it comes to the flavor of a steak, one of the most essential factors is the way it was raised. What the animal ate, how quickly it grew and how stressful its life was are all expressed in the meat. In Seattle, we are fortunate to have access to a variety of beef raised both nearby and conscientiously.

Painted Hills

At Mishima Ranch in Northern California, cattle are raised according to strict standards, with all of the animals being at least 50 percent Wagyu.

In Wheeler County, Oregon, Painted Hills is a corporation of ranchers focusing on producing high quality beef products. The cattle are grain fed, natural and held to high standards.

Snake River Farm

35 OUNCE RIB EYE

Boat Street Café

For the glutton or the table of four, Local 360 offers a 35-ounce rib eye, cut to order from a whole cow butchered in house. Its presence on the plate, swaddled in mushrooms and butter, is impressive.

Oregon Country Hanger Steak The hanger steak, an extremely flavorful but underappreciated cut from near the diaphragm of the steer, is treated with care at Boat Street. Black olive tapenade, potatoes and beet salad round out this superb dish.

Kobe

Mishima Ranch

A family owned and operated farm in Eastern Idaho, Snake River Farm raises its cattle according to many of the Japanese traditions that has made Kobe beef so successful. The animals grow slowly, eating potatoes, wheat, corn and alfalfa.

A breed of cattle refined in the Kobe region of Japan over the course of hundreds of generations and now raised around the world. It is exceptionally tender with an intense flavor and a great deal of marbling.

Skagit River Ranch Just north of Seattle, this organic farm grows grass-fed beef raised humanely using sustainable farming methods.

In some parts of Japan, Wagyu beef is shipped with regional names. Kobe beef is grown according to strict tradition in a particular area. Its flavor, high fat content and texture make it a prized delicacy.

Grass Fed

The name sounds selfexplanatory, but there’s more to the story. While beef was once all grass-fed, nearly all the beef we see today is raised on grain in order to make the animals as fat as possible in a short period of time. Grass-fed beef is both healthier and more sustainable, though some would argue that the lower fat content results in less flavor.

Black Angus

The most common breed of beef cattle in the United States, Black Angus beef has been widely touted as quality beef and used extensively in the fast food industry.

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QUINN’S

“A place you could sit for hours with friends and make a few more by the end of the night.”

Written by Alexis R. Smith Photography by Sam Cook Quinn’s will always hold a special place on my list of favorite drinking spots. It takes pub fare beyond the typical to a land of unique crave-worthy food. The major standout is definitely the wild boar sloppy joe. Then there are the cocktails and wine; an adventurous list that’s worth stepping out of your comfort zone. But enough gushing. This time I vowed to only dive into the beer list. Something I hadn’t truly done before at Quinn’s and it was long overdue. With the dark wood, comfortably aged furniture and the large peoplewatching windows, Quinn’s is one of the more perfect beer drinking bars. A place you could sit for hours with friends and make a few more by the end of the night.

www.quinnspubseattle.com 1001 East Pike Street, Seattle Wa 98122 206.325.7711 While chatting with Matthew Cannelora, the beer curator, he made sure to emphasize that while Quinn’s offers a great many exceptional and occasionally more expensive beers, there is nothing pretentious about the beer or how they serve it. They’re just plain excited to share their love of all things beer and impart as much beer knowledge as possible. With 11 thoughtfully picked out beers on tap, which rotate at random, and at least 18 bottled beers, the selection is broad without a bad choice on the list. But I know what you’re thinking, bottled beer? Why’s that a good thing? While at Quinn’s, I learned that Trappist beer, my current favorite, continues to ferment while in the bottle. Aging much like wine to the same full-flavored effect. Overwhelmed by all of the choices, Cannelora chose the Trappistes Rochefort 8 for me. A 9.2 percent beer with a very complex, slightly herb taste, he absolutely chose wisely. I quickly fell head over heels for the Rochefort. Naturally, the alcohol content may have helped. The Rochefort, amongst all of the other beers that night, cemented Quinn’s as one of the top places on my list for food, cocktails, wine and, of course, beer.

“My interest is in the future because I am going to spend the rest of my life there” -Charles F. Kettering

FUN FACTS ABOUT BEER “Time is never wasted when you’re wasted all the time.” Catherine Zandonella

“Beer is proof that God loves us and wants us to be happy.” Benjamin Franklin

“Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.” DAVE BARRY www.funnyhub.com/jokes/pages/quotes-about-beer.html

World record for most beer pints balanced on the head:

237 pints World’s most expensive bottle of beer:

$16,000 World record for beer chugging:

1.3 seconds World record for beer glasses carrying:

20 glasses World’s biggest house made of beer mats:

300,000 beer coasters World’s longest-serving bartender:

77 years 1963, Jim Whitaker became the first American to reach the summit of Mt. Everest. A can of

Seattle’s

own

Rainier

Beer

made

the

ascent with him.

One of the oldest drinks in the world, beer has taken many different forms from mead brewed in monasteries to the ultra-hoppy IPAs. As with most trends in history, beer making inadvertently looks towards the past to move to the future. As evident by the revived old recipes and the spike in home brewers, which was the atmosphere right before prohibition crashed down on the beer world.

According to a diary entry from a passenger on the Mayflower, the pilgrims made their landing at Plymouth Rock, rather than continue to their destination in Virginia, due to lack of beer. In English pubs, ale is ordered by pints and quarts. So in old England, when customers got unruly, the bartender would yell at them to mind their own pints and quarts and settle down. It’s where we get the phrase “mind your P’s and Q’s”. www.beerchurch.com/index.php/strange-brew/14-funky-beer-facts/

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SKY HIGH : SKY ULTRA LOUNGE Written by Tyler Huggins Photography by Sam Cook

For

nightlife enthusiasts and rabid

“Weekend

Update” advocates, a crossroad emerges, coupling sardonic hilarity and professionalism. At this point of intersection is Stefon, Bill Hader’s parodic SNL detailer of New York nightlife. Stefon specializes in promoting bizarre, disturbingly enticing exclusivities featured in the newest NY hot spots. Despite his overflowing hyperbole (human bathmats, jacked homeless men in old-fashioned bathing suits serving as bouncers), Stefon brushes upon what we nighthawks look for in a club: unequaled elements that make the destination desirable. And so, sans East Coast’s penchant for dramatic and a desire to maintain some aura of professionalism, I give you Bellevue’s Sky Ultra Lounge. Like most, I find myself frustrated by words such as “ultra” and “mega” outside of their prefix form. Ultra, as used by SUL, translates to “extremely loungy.” Ultra may better serve as a prefix, ultralounge or ultra-lounge, which makes the title more sensible; literally meaning: “extreme lounge.” Still, SUL

“The future is always beginning now.” -Mark Strand

represents its interior accurately, with Swedish-era loungery decorating the spread, allowing the more stylish of gents to sit with legs at 90 degrees, left arm draped around a sultry waif and the right beckoning sultry waif deux. Pointing at the camera: optional. While featuring three well-stocked bars and abundant coach/sofa options, the square- footage at SUL affords ample dance space that’s consistently packed on Saturday nights, promoted by what I was informed to be “the top promoters in Seattle; Ting.” Dubbed Vertigo Saturdays, an homage to a fallen Bellevue nightclub, Saturday nights at the Sky Lounge provide an affordable escape from the expenses of Seattle clubbery. The beats are hot and come summer, the trite real estate adage of location³ couldn’t be more valid. As a youth who learned the n-club essentials from the Butabis, I’m ultra-aware that concept is everything. As of now, SUL is a conceptual enigma, which, of course, could be a concept in itself. Allow me to elaborate. The decor of SUL is schizophrenic: gothic

“Saturday nights at the Sky Lounge provide an affordable escape from the expenses of Seattle clubbery.”

quatrefoil windows, Constructivist-like columns (sans ostensible socio-political influences) and an exposed ceiling featuring hamster maze ventilation ducts and piping. As is the identity, the main bar adorned with three of the omnipresent LGs mutely presenting the trinity of sports behemoths: ESPN, ROOT and VS.; a somewhat quarantined sports bar within a nightclub, reinforced by sports bar favorite Mac and Jack’s and the proverbial rotating local tap, Georgetown Porter. The club is well-furnished with windows, providing a breathtaking panoramic view of the Seattle skyline that is truly SUL’s most notable feature. For clubgoers, this provides an odd relationship between the Bellevue locale and a TV-worthy Seattle view. One can’t help but feel as if they are enclosed by a persistent televisual view of Seattle, inducing a feeling of dancing in Seattle while being 1.42 miles of villainous floating bridge and then some away. Maybe this is the club’s M.O., bringing Seattle to Bellevue. Stop by and decide for yourself.

“the "Sky" in Sky Lounge imitates the font used by Campari's SKYY Vodka to the extent that it even merges the tips of "K" and "Y." An insightful move by owner Steve Thomas, considering the connections between nightclubs and vodka and simply- constructed promotionalisms: SKYY nights at Sky Lounge, Skyy VRBs, etc.”

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Most

fourth birthday parties consist of cake,

of crunk juice. A talented musician who

clowns and crying...but certainly not crunk.

defined the sound of a hip-hop sub-genre

Well, friends, we at DList like to celebrate

and produced one of the biggest pop hits

our born-day a little differently. For our Four

of the past decade in Usher’s “Yeah,” not to

Year Anniversary Party at Bell Harbor Pier

mention scores of other chart- toppers, Jon

66 on June 16, we’ve enlisted the talents

has been busy DJing three to four nights a

of the one and only King of Crunk himself,

week and hustling up more opportunities in

Lil Jon, to help us mark the occasion the

television.

right way. The hip-hop superstar turned

He took a minute out of his busy

“Celebrity Apprentice” front-runner will

schedule to talk with DList about his love of

be playing an exclusive DJ set, showcasing

Seattle, music’s faster future and the art of

an affinity for house and dance music not

moving the crowd with other people’s tunes.

normally associated with the guy who made

And yes, we did get him to give the intently

“Get Low.”

listening office a trademark “Yeeeaaah!”

There’s a whole lot more to Lil Jon

Written by Joe Gustav Interview Questions by Kinsey Litton Photos by Tyler Clinton

than bass-heavy booty jams and a goblet

before he got off the phone.

First and foremost, thanks for talking with us! Are you excited to come back to Seattle after you DJed our Freak Night Party in October? I love Seattle! I’m ready to come back. That Halloween thing was crazy. The crowd was definitely super live and all the way into it and very energetic. I just loved them.

You’re a big rock fan. Your last solo album was called “Crunk Rock” and you sampled Ozzy Osbourne’s “Crazy Train” for “Let’s Go.” Where do some of the Seattle greats rank for you personally? I play Nirvana every time I DJ and of course Jimi Hendrix is a legend and inspiration to all so they are definitely on top on the list of musical greats in any genre.

You’ve been doing very well on “Celebrity Apprentice.” Think you can turn that success into a spot in Donald Trump’s cabinet if he becomes president? [Laughs] No, I don’t think so. I mean, we’re cool. But, you know, no.

Your recorded music and live sets are known for being raucous and energetic. How do you recapture that same energy while spinning other people’s songs? I’m known as the party guy, so whenever I come around people wanna do crazier stuff. I get crazy. I do stuff that they don’t normally do. When I DJ, people come all ready to get wild and come with crazy energy and that just gives me more energy. You can’t stand on the dancefloor. If you come to see me spin, it’s about party. There’s no standing around at all; it’s party, party, party, so I push [the crowd] to the limits until they just cut loose and start getting crazy.

It may surprise some people that your sets are heavy on dance music rather than hip-hop. I spin for the crowd. Since I’ve been doing records with Steve Aoki and LMFAO, my crowd is little bit more diverse and actually that’s what I listen to. I listen to a lot of electro and I was a house DJ in the ‘90s. Whatever the crowd wants to hear, I spin them out, play for them and just try to play good music.

Well how about some more TV or film gigs? I definitely want to expand more into television. I always thought I could be good at it because of my personality and it’s really shining through on the screen. No movies for me, not like regular acting, but I really want to do animated movies. I’m known for my voice and I really want to exploit that.

This issue is our future issue. What’s the future of music and how does Lil Jon fit into that? Music is evolving more and more every day. The tempo is starting to change. It’s all about up-tempo music. Everything is 120 BPM and up, all of the biggest records. But I mean, music goes in circles. I don’t know what it’s going to be in 10 years. It’s like how dubstep came up over the last couple years and now it’s pop music. I’m just happy that people are giving me the opportunity to mix these genres and that the DJing has gotten really crazy over the last couple years.

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BEAT CONNECTION Written by Joe Gustav

Aristotle once said that youth is a stage of permanent intoxication, a time

of being spent drunk off life’s sweetness in a world of possibility. The future’s so bright you have to grab shades and not just to hide the telltale signs of getting an early start to the night’s revelry on a sunny day on a sandy beach, admiring another almost-adult’s beautiful figure. Seattle electronic duo Beat Connection is enjoying this blissful phase in their young lives and finding inspiration - and an international following - from it. Beat Connection is Jordan Koplowitz and Reed Juenger, two 21-year-old University of Washington students who began work on their debut album, “Surf Noir,” using Garageband in a bedroom studio. After gaining buzz through an initial 2010 free self-release on their Bandcamp page, the album saw an April re-release through British record label Tender Age, an imprint of Moshi Moshi, the home to Hot Chip, Lykke Li, Bloc Party and many more of modern music’s forward-thinking favorites. “It’s just crazy how quickly it’s spread and reached the ears of a label over in London,” Juenger said. “We were able to turn that into a record deal. We’re totally shocked by everything.” Using new self-marketing tactics which are now considered standard practice for independent artists, Juenger and Koplowitz fervently sent e-mail after e-mail to blogs, Web sites and whoever else would listen and share their music. “Anyone with a heartbeat and a URL got an e-mail from us,” Juenger joked. Quite a few hearts skipped beats and otherwise apathetic heads turned rapt at the first listen of songs like the gorgeously bright “In the Water,” a song which received notice from tastemaker Pitchfork and plenty of spin on local trendsetter KEXP. A driving beat is anchored by joyous hand claps and shimmering echoes. This and other tracks include beach sounds, surf guitar and a generally sunny disposition, and as such, they’ve found their sound lumped into the “chillwave” category. It is one of a new indie sub-genre built on a distorted, lo-fi take on ‘80s New Wave: low-budget, ambient, almost entirely built on samples rather than

Like the multi-cultural generation they are a part of, their music doesn’t care for categorization and is equally eclectic in its influences, which include some hip-hop, rock and a healthy helping of dance. live instrumentation. The band understands the tag but doesn’t entirely think it fits. “We definitely recognize the fact that we’re influenced by chillwave,” Koplowitz said. “But we would say that our music has a higher production aesthetic and much heavier bass and electronic sounds than most chillwave music.” Like the multi-cultural generation they are a part of, their music doesn’t care for categorization and is equally eclectic in its influences, which include some hip-hop, rock and a healthy helping of dance; just try calling “Theme From Yours Truly” chillwave. “The goal is really outside of genre. We want to make something that sounds like having a good time,” Koplowitz said. “We’re not trying to say that our music is unintelligent or doesn’t take thought, but something that could help be an escape from some of the normal stuff going on, like a mystical fantasy experience or something.” The good times of a happier reality recently took a quarter off from school to travel the West Coast and Europe, with stops in the UK and Paris. The two Seattle transplants (Koplowitz is from Bellingham; Juenger, Massachusetts) aren’t too particular about where recognition comes from. “We try to think of it on a global scale where if there’s people listening over in the UK or here it’s kind of the same thing to some extent,” Juenger said. “We’re just really stoked to have people listening to our music.” More music is on the horizon as Juenger and Koplowitz plan to release new material by the end of the summer. They also hope to further refine their live show and add live musicians, something they used to great effect in a February KEXP in-studio performance. Whether they will call Seattle home much after graduation remains to be seen, as does how far their music will take them. Beat Connection is not too concerned. After all, there is no time like the present, especially when looking forward to a sun-drenched, life-drunk future.

DJ SKEET SKEET

Interview by Mikey Mc Clarron We sat down with DJ Skeet Skeet about

his upcoming return to Seattle with Katy Perry, his new project DWNTWN and what exactly makes up Skeet.

When did you start DJing and what were some of your early influences?

ELECTRONIC EMERALD CITY

Beat Connection is one of many bands making noise in Seattle’s burgeoning electronic music scene, one remarkably diverse in its sounds and

I started DJing in 2006. I had collected records and had a passion for dance music but never thought I could DJ til then. Early influences go from UK Garage to French Touch and a lot of the dance punk happening at the time.

styles, but unified in the music’s creativity and dance-ability. Here is a brief, and by no means comprehensive, primer on Seattle electronic acts to know.

How would you define your style and musical selection?

Brite Futures Formerly known as Natalie Portman’s Shaved Head, the local quartet’s self-described “dorky

All over the place, no rules just good music.

party music” landed them an opening spot on Lily Allen’s 2009 North American tour. www.britefuturesforever.com

SPORTS Seattle trio SPORTS make a brand of propulsive dance tunes with a heavy New Wave bent à la

How many albums/ mixes have you released to date? Of those, which is your favorite and why?

Depeche Mode. www.myspace.com/sportsjocks

Truckasauras The beer-swilling WWF* fanatics of Truckasauras craft

party

anthems

built

around

original

My model forever was just to put out as much free music as possible. This will be the first year I put out music you have to buy and I think I’m most proud of a track I did with Donnis called “I Like It Loud.”

Game Boy samples. Their live shows, complete with cheesy ‘80s action movie graphics, are not to be missed. www.truckasauras.com

Viper Creek Club Electro-pop duo VCC released a dancefloorpacking collection of local hip-hop releases, “Viper Lust,” in April. www.vipercreekclub.com

*Vintage pro wrestling before they became the WWE

We know you’re a phenomenal DJ. What else are you currently involved in?

Well besides being on the Katy Perry world tour supporting, I’m producing a wicked band called DWNTWN (www.facebook.com/ dwntwnmusic) and an R&B superstar in the making, Gumshoe. (www.twitter.com/okgumshoe)

What’s your favorite place that you’ve spun so far?

I love playing in Australia.

We invited you out to Seattle before for one of our Golden Ticket parties. When can we see you again in Seattle?

Probably next will be on the Katy Perry tour in June. Can’t wait to get back to Seattle. Love that city!

Your nickname is Skeet Skeet, so I know you have to watch “Adult Swim.” What’s your favorite show?

“Tim & Eric” is just some of the best television [shows] ever.

What’s the weirdest song or mix that someone has requested?

Luckily with what I do people come to just see me do me a lot of the time, but once I got a request for “Danzig” which was rad.

Where can we find your music online?

Facebook.com/djskeetskeet twitter.com/skeetonmytwitts or on my site eatskeet.com

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Keith Price

Written by Sheena Nguyen Photographs by University of Washington This spring while the sky was clear,

KEITH PRICE’S DLIST

DRESS - What do you wear for a night out on the town?

A pair of Air Jordans, some Levi’s and a nice collared shirt.

DINE - What is your favorite food?

My mom’s spaghetti. DRINK - What is your go-to drink?

I like Kool-Aid. DANCE - What is your signature dance move?

I’m not a big dancer. I can’t Dougie.

the air was heavy with suspense at Husky Stadium. The Dawgs had the task of filling in holes left by the seniors, with the most daunting being to replace the quarterback position previously held by Jake Locker, now in Tennessee as the eighth overall draft pick. Locker found tremendous success at Washington. From being the laughingstock of the country by finishing the 2008 season at 0-12, to helping turn the team into one to be reckoned with; a successful, bowl-winning team on the rise. Now with the pivotal position wide open, life after Locker seems to have been taken over by a culture of competition. Just one hopeful Husky can be found at the top of the depth chart at quarterback, and for the first time, sophomore Keith Price found himself leading the pack, beating out redshirt freshman Nick Montana for the job. “It’s exciting and a privilege to be the quarterback,” Price said after finding out he had won the top billing. The battle for quarterback has been tough, with Montana demonstrating that he is as solid of an option as any, taking an equal number of snaps with the first team as Price. But it was Price’s positive demeanor, solid composure and consistent leadership that set him apart. Completing 20 of 28 passes for 212 yards and three touchdowns and rushing five times for 53 yards and a score during this year’s spring game didn’t hurt either. Though Price’s and Locker’s appearances on the field may not quite match up (with Locker a good 40 pounds and two inches bigger then Price during his senior season at Washington), their team mentality is perfectly in sync. “Jake is a real humble guy, never talks about himself and always put the team first and that’s how I plan to pursue this season as well,” Price commented. Price seemed to have fallen into this role very naturally, having grown up playing team sports such as basketball and baseball in addition to his eventual biggest passion, football, since he was 7 years old. “When I was growing up, I slept with a football,” he recalled. And to this day he still can’t get enough of the sport. “I love the game and it’s a

privilege to be playing it,” he added. Price has made it to this point because of the proper guidance he’s received and he’s always sure to give credit where it’s due. “My grandma and my mom are big role models in my life,” he said. They did everything from putting him into the right school when he was younger to making sure he made the right kind of friends. “That was a big thing in my life,” he stated. That’s not to say that he was so sheltered that he didn’t have a childhood. In fact, Price is a big fan of having fun and most of his teammates recognize him for being all smiles almost all the time. One activity he likes to take part in during his off time is just sitting down with a good video game. “My favorite is “NBA 2K” for Playstation 3,” he said. And this is where his California roots come out as well. “The Lakers are my favorite team…because they’re the best,” he said. Washington is lucky to have Price’s California sunny disposition on the team. It’s also something that he and head coach Steve Sarkisian have in common. “Coach Sark is a great coach and he knows what he wants in his quarterback and that’s something I wanted to be a part of,” Price said when asked why he came to UW. Price knows it’s not just going to take a great deal of desire to get the job done on the field, but a great deal of hard work, focus and drive as well; qualities he is definitely willing to bring to the table. “I don’t think about anything but football on the field,” he said. “You can’t afford to be zoned out. You have to be clued in to all the little details and to each play.” He does this because his favorite feeling in the world is scoring touchdowns. “There’s nothing like it,” he described. “It’s a great feeling [and] it’s a whole lot better than three points.” Price is now joining a solid cast hoping to make that touchdown feeling happen multiple times every Saturday, along with key players from last season, Chris Polk and Jermaine Kearse. These guys are the future of UW football and they all hope to accomplish something Locker never had: making it to a Rose Bowl. “That’s the main goal,” Keith said. “I want to get the university back to the top and I’m going to do whatever it takes.”

www.dlistmagazine.com

emerald city

www.dlistmagazine.com

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STRUT BOUTIQUE

E-commerce is a popular trend amongst many

Written by Kyla I. Stelling

small, independent boutiques. A number of

Seattle-based clothing store, Strut Boutique, has recently closed their doors in belltown and opened up shop on the Internet. The boutique offers urban-chic fashions for both men and women.

of retail. Here’s a list of other locally-owned

SHOP ONLINE AT www.strutstore.com

Seattle shops are breaking into this arena boutiques that have set up shop on the Web:

Totokaelo totokaelo.com DELI deliseattle.com Blackbird

The Web

site, strutstore.com, allows the store to conveniently

display and sell products, as well as reach a larger clientele. Strut Boutique’s Belltown location provided a wonderful shopping ambiance as well as friendly customer service, a trait they’ve retained in their move to their new home on the world wide web. Through the site, customers are able to have a more extensive view of Strut’s products. The boutique carries 72 brands from all around the world, most notably Backstage, Noble Youth, Smoke & Mirrors, Custo Barcelona, House of Harlow by Nicole Richie, Members Only and Richard Blayne by Blayne Walsh. The boutique offers many versatile day-to-night looks; contemporary fashions that are edgy and fresh. With the clothing categorized by look and brand, online shoppers can easily navigate through the clothing stock to find exactly what they’re looking for.

blackbirdballard.com Sway and Cake swayandcake.com La Rousse shoplarousse.com

www.dlistmagazine.com

Frenchy’s Day Spa

Written by Kyla I. Stelling Photography By Brian Oh Frenchy’s Day Spa is the perfect combination of comfort, relaxation, decadence and luxury. This expert team is friendly and eager to provide necessary accommodations to make your spa experience enjoyable and satisfying.

“The future is a convenient place for dreams” -Anatole France

Frenchy’s Day Spa is a sweet and chic treatment. LED treatment was one of the skin Parisian-inspired spa, located in the quaint Madison Park neighborhood enhancements that specifically stood of Seattle. Frenchy’s expertly trained out. Many are calling this skin therapy team offers a variety of services, using the “non surgical face lift.” It is a new the most current techniques and the treatment that enhances growth of skin best products. While Frenchy’s is cells to minimize the appearance of wrinkles, fade sun well-known for spots, reduce pores its manicures and tighten skin. and pedicures, frenchysdayspa.com According to lab the facials are studies, exposure also highly 3131 E. Madison St. Ste. 103 to LED wavelengths noteworthy. As Seattle, WA 98112 can increase skin listed on the (206)-325-9582 cell growth by 150 service menu, to 200 percent. In Frenchy’s the past, lasers have facials include “cleansing, exfoliation, any necessary been used for skin-resurfacing. This extractions, facial massage, a custom treatment, however, has harmful side masque, neck, shoulder, hand and arm effects. The red LED light produces massage and an application of specially nearly the same light frequency as lasers, selected finishing face and eye cream.” but does not induce any tissue damage. There is also a list of additional facial Adding the LED treatment to a facial enhancements that can be chosen to service truly enhances the final result. further customize your treatment such Your skin not only feels cleansed, but as collagen, oxygen infusion, glycolic there is significant improvement of your or enzyme peel, eye rescue and LED skin’s tone and texture.

Art De Beaute

Time to have fun and get creative with your makeup! Makeup palettes allow you to have more choices in your beauty routine and make it easy to keep your cosmetics organized.

Written by Tricia Mann

Graftobian Hi-Def Glamour Creme Super Palette $69.99 Graftobianmakeup.com Not only is this the ultimate lip color selection all-in-one palette, but also the pigments are formulated for HD photography. This means you get 18 rich, long-lasting colors that you can mix and match.

HAIR COUTURE UNITE Hair Care and founder Andrew Dale invited local hair stylists from around the Seattle area to the trendy EM Fine Art gallery to share the new hair collection from the spring/summer fashion shows. UNITE has participated in these shows from the U.S., to Europe and Canada. Inspired by world-class fashion designers, such as Tom Ford and Marc Jacobs, each style embodied the resurrection of hair from the ‘70s and ‘80s. To sum up the trends, big hair is back (or never left). One crowd favorite, a modern spin on the classic bob. They finished with a mixture of UNITE styling and finishing products to complete the look.

NYX Glitterati Cream Palette Nyxcosmetics.com

Get bigger hair at home by spraying UNITE’S

This palette boasts 21 shades of cream glitter for when you want to look glam for that night out. Wear them on the eyelids or on the lips for some extra luster.

dowse of UNITE’S Exanda Dust on dry hair. This

Boosta All Over Volumizing Spray from roots to ends before blowdrying. Then add a light

powder adds instant volume, but does not mattify the hair like most hair powders. Finish off with a light spray of the UNITE GO 365 Hair Spray, an adjustable hold hair spray that will

Smashbox Softbox Eye $48 | Smashbox.com

shadow

Palette

A stunning collection of nine eye shadows and two eyeliners designed to stand up to the summer heat. It also comes with an eye shadow brush, eye shadow primer and step-by-step instructions for some color combinations to apply at home.

“It is said that the present is pregnant with the future.” -Voltaire

keep it all in place.

Find Unite Hair Products at www.Unitehair.com or Salon Chemistry in Seattle.

TANKED UP Written by Kristen Puckhaber It’s that time of year where more skin is exposed and comfort levels are increased. For men, options of staying cool and fashionable during higher tempature weather always seems to be the obstacle. Make your focus for this summer’s heat on simple yet stylish tank tops and set free those arms you’ve had hibernating nine months of the year.

04 01

Tassels Written by Kristen Puckhaber

First seen as fabric ornaments on pillows and curtains, tassels are making their way into the fashion arena. Complementing one-of-a-kind pieces on the runway, here are our picks used for accessorizing your look while adding that decorative element to your summer trends.

01| GORJANA “BRINKLEY LEATHER TASSEL NECKLACE” $95 | www.gorjana.com 02|

AK VINTAGE “WATER TO ROCK EARRINGS” $130 | www.akvintage.com

Written by Kristen Puckhaber Photography By Alvin Nguyen It goes without saying that Seattle fashion is stereotypically predictable. Slight changes with seasons and picking up a few trends from forecasts seems to be the platform for our city. This Dress Code, rather than featuring future trends to look out for, we present to you four spawns of Seattle that have stepped out of the box and are supporting the movement to put Seattle on the Fashion map.

NAME: Matt Lawrence AGE: 26 OCCUPATION: Hair Stylist FAVORITE PANDORA RADIO STATION TO WORK TO: Ray LaMontagne Behind an amazing hair style there is an even more amazing hair stylist. As a top graduate from The Northwest Hair Academy: Paul Mitchell, Matt Lawrence has been creating flawless hairstyles for many editorial fashion spreads, styling in various fashion shows and becoming a personal stylist for clients from Seattle to his hometown of Mount Vernon. Studying fashion from around the globe, his favorites include Japan, Italy and the U.K. As a stylist, he is able to make you feel amazing whether it is a color, cut or style. He’s bringing beauty and opulence to Seattle one head of hair at a time. “Just put some Glitter on it Seattle!” WHEN ASKED TO BE A PART OF THIS FEATURE, WHAT WAS YOUR INITIAL THOUGHT/REACTION? I was so stoked then the panic of, “What am I going to wear?” IF YOU COULD TRADE PLACES WITH ANY OTHER PERSON FOR A WEEK, WHO WOULD IT BE? Johnny Depp in “Blow” IF SOMEONE WROTE A BIOGRAPHY ABOUT YOU, WHAT DO YOU THINK THE TITLE SHOULD BE? “It Wasn’t So Long Ago…” WHICH IS MORE IMPORTANT, GROWTH IN THE SEATTLE FASHION SCENE OR BEING A PART OF THE INDUSTRY IN BIGGER CITIES? Seattle is my home. It’s an amazing eclectic city with amazing music and upcoming fashion scene. I know I will do big things in Seattle, but I love to travel and would love to style for my favorite designers and magazines in the future.

NAME: Osiris Navarro AGE: 26 OCCUPATION: Fashion Marketing for Alhambra and A to Z tees, Freelance Wardrobe Stylist, Event Coordinator, Graphic Designer FAVORITE PANDORA RADIO STATION TO WORK TO: Crystal Castles Osiris Navarro likes to wear many hats. Though her daytime job is still fashion focused, she likes to spend as much time as possible on her side projects like producing and styling photoshoots, party planning for HG Lodge and Captain Blacks and doing some graphic design work with the Treats Club. She is currently coordinating a summertime flea market called Badwill featuring local shops that specialize in vintage and independent designers. Her ultimate goal is to run an online and a boutique showroom. Check her out www.osiristhegreat.com WHEN ASKED TO BE A PART OF THIS FEATURE, WHAT WAS YOUR INITIAL THOUGHT/REACTION? I felt flattered, but a little reluctant. I like recognition for my talents, but much rather be a hype woman for others. I’m also used to being behind the scenes. IF YOU COULD TRADE PLACES WITH ANY OTHER PERSON FOR A WEEK, WHO WOULD IT BE? Anthony Bourdain. IF SOMEONE WROTE A BIOGRAPHY ABOUT YOU, WHAT DO YOU THINK THE TITLE SHOULD BE? “Innercity Rabbit.” WHICH IS MORE IMPORTANT, GROWTH IN THE SEATTLE FASHION SCENE OR BEING PART OF THE INDUSTRY IN BIGGER CITIES? I love Seattle, but would like to explore my options in my career in a different city. Maybe New York or San Francisco. I would like to work under a showroom or designer to build a network and learn. Ultimately, when I start my own business ventures, I would like to bring it back home to Seattle.

Name: Alvin Nguyen Age: 24 Occupation: Fashion Photographer Favorite pandora radio station: Pantha du Prince A Vietnamese-American, raised a Seattleite and a UW Husky, Alvin Nguyen’s encouter with fashion photography came about when he was 23 years old as he walked past a gallery display of iconic images published in Vogue in the last century. It was apparent to Nguyen that fashion would be what he’d pursue. Ten months after his first fashion shoot, Nguyen has worked with world-class modeling agencies and fashion designers. He has shot multiple celebrities, covers and editorials with clients in Seattle, LA, New York, London and Southeast Asia. While he is relocating for his fashion work, Nguyen still maintains his studio (Storm) in downtown and shoots regularly in Seattle. Nguyen loves the city and the talented people that he grew with in fashion. When asked to be a part of this feature, what was your initial thought/reaction? To be honest, it’s been a whirlwind of excitement and opportunities to work with so many wonderful and talented Seattlelites in the past year. I feel blessed to be a part of this feature and was really excited to work alongside a group of amazing people. If you could trade places with any other person for a week, who would it be? Mario Testino. Hands down, one of the world’s greatest fashion photographers. I’m a firm believer that there is no limit to what you can do, but having access to the world’s top fashion creatives and resources will be amazing and allow me to make my creative vision a reality. If someone wrote a biography about you, what do you think the title should be? “What it Takes.” Many people have asked me what it takes to achieve their goals in the industry. Success is measured differently by each individual, but the one thing that is universal is what it takes to be successful. It takes passion, dedication and strength. It’s not about how hard you can hit, it’s about how hard you can get hit and still move forward. That is what it takes. Which is more important, growth in the seattle fashion scene or being part of the industry in bigger cities? Is it too much to ask for both? I think to correctly answer this question people have to separate it into financial growth or artistic growth. I’ll approach artistic growth because I believe that if you focus on doing what you love, the money will come. I see Seattle as an emerging market where fashion is striving. However, our fashion scene is still very conversative and as an artist I want to continue to push forward and expand my portfolio. Los Angeles and New York City have been instrumental in my experience and are scenes that are always changing. For a fashion photographer, that is exciting and challenging. Working in those cities helps me bring back home to Seattle experiences that are vital to my artistic growth. That being said, there is little that can compare to shooting editorials in Seattle. We have some of the most creative people I’ve ever met and an incredible pool of beautiful models from agencies that are respected worldwide. We have access to the urban and nature backdrops that helps bring the stories to life. No matter where I go, I always see myself having a permanent home in Seattle and coming back to shoot regularly.

NAME: Mike Avis AGE : 34 OCCUPATION: Boeing Manager for the 777 program. Public Relations for ReallyDope.com FAVORITE PANDORA RADIO STATION TO WORK TO: Erykah Badu What Mike Avis does is not limited to fashion. Fashion typically recycles and repeats itself. His life is about creating a style all his own that will leave an impression in people’s minds. Avis believes in living a creative lifestyle, expressing himself in a positive light, sharing love, inspiring and encouraging people, giving back to the community and being an agent of change. “That is who I am and that is what being Really Dope is all about.” WHEN ASKED TO BE A PART OF THIS FEATURE, WHAT WAS YOUR INITIAL THOUGHT/REACTION? I was flattered and stoked at the same time. I called my cousin Mike Cee and Rae Fernandez (Creators of Really Dope) and both were excited. IF YOU COULD TRADE PLACES WITH ANY OTHER PERSON FOR A WEEK, WHO WOULD IT BE? If I could trade places with another person for a week, I would trade places with my mom. My mom is a huge inspiration in my life. She’s a single parent that works so hard and has dedicated her life to her family. My mom demonstrates resiliency and love on a daily basis and always goes out of her way to help others. It would be an honor for me to take some of the burden off my mom’s shoulders for one week so she can find quality time for herself. IF SOMEONE WROTE A BIOGRAPHY ABOUT YOU, WHAT DO YOU THINK THE TITLE SHOULD BE? The title would be “I Am the Last of My Kind.” WHICH IS MORE IMPORTANT, GROWTH IN THE SEATTLE FASHION SCENE OR BEING PART OF THE INDUSTRY IN BIGGER CITIES? I consider Seattle a hidden gem in the Emerald City when it comes to fashion. You can see Seattle evolving and growing in that direction. And for me its important to first be a fish in a pond and eventually be a fish in the ocean. It’s imperative to have a positive impact in your city as well as having an open mind and being influential to other industries in bigger cities.

ISSUE # 51 STYLIST/PRODUCER JENASCIA CHAKOS PHOTOGRAPHER ROSS JAMES STARRING: ZJANNA & KYLIE O’BRIEN TCM HAIR: KAYCIE BAKER MAKE-UP: FRESH FACE STACE ILLUSTRATIONS: ADAM BASICH COLOR BRANDON PALMA

SUMMER SWIMSUIT

BATTLE BRANDON

ONE PIECE: CRYSTAL JIN BRACELET: MELLINA & CO.

BANDEAU TOP: BETTIE PAGE NECKLACE: MELLINA & CO.

ON ZJANNA: BANDEAU TOP: BETTIE PAGE WRAPPED ONE PIECE: CRYSTAL JIN SHOES: REPORT EARRINGS: AK VINTAGE

ON KYLIE: CUT OUT SWIMSUIT: GUANABANA SHOES: REPORT CUFF: HAYDEN HARNETT

SIDESIDE TIE ONE PIECE: VANSVANS TIE ONE PIECE:

SIDESIDE TIE ONE PIECE: VANSVANS TIE ONE PIECE: WATCHES: SHOCKING GOAT WATCHES: SHOCKING GOAT

SILVER ONE PIECE: BETTIE PAGE HEADBAND: L. ERICKSON SHOES: FARYL ROBIN CUFFS: HAYDEN HARNETT

ONE PIECE: CIA.MARITIMA SANDALS: REPORT GOLD BRACELET: SHAMELESS NECKLACE AS BRACELET: MELLINA & CO.

BRAZILIAN CUT ONE PIECE: CIA.MARITIMA

DRAPED HALTER TOP: CRYSTAL JIN RING: GUSTAV REYES

BRAZILIAN CUT ONE PIECE: CIA.MARITIMA

BIKINI TOP: VANS EARRINGS: AK VINTAGE

SEQUIN ONE PIECE: CRYSTAL JIN NECKLACE: MELLINA & CO.

! W O P

ON KYLIE (same as cover-): CUT OUT ONE PIECE: HAYDEN HARNETT SHOES: FARYL ROBIN GOLD NECKLACE: SHAMELESS LARIAT: HAYDEN HARNETT

ON ZJANNA: (same as cover) HIGH WAISTED BIKINI: GUANABANA SHOES: REPORT NECKLACES: AK VINTAGE

Model Placement International and FAMU Presents

SEATTLE TOP MODEL 2011 JUNE 26TH 2011 AT REPUBLIQ DOORS OPEN AT 6PM

COME SEE THE TOP 25 FINALIST COMPETE TO BECOME THIS YEARS SEATTLE TOP MODEL. WINNER WILL RECEIVE $1500 CASH INCLUDING A TRIP TO THE LAS VEGAS MAGIC CONVENTION, GIFT CARDS AND MUCH MORE. 2ND PLACE $ 750.00 CASH. 3RD PLACE $500 CASH. TOP TEN WILL RECEIVE PROFESSIONAL PORTFOLIO SHOOTS HOSTED BY SHANE COAKLEY THE MILLIONAIRE SOCIAL LIVE PERFORMANCES BY B RED CARPET ENTRANCE PHOTO BACK DROP

FROM CLUB WHITE AND

WWW.SEATTLETOPMODEL.COM GA TICKETS $20.00 VIP $50.00 FOR TICKETS AND TABLE RESERVATIONS CONTACT 425.442.8406 OR EMAIL SEATTLETOPMODEL @ G M A I L . C O M WWW.BROWNPAPER TICKETS.COM/EVENT /176928

1 . SEATTLE INTERNATIONAL FILM FESTIVAL

2. GOLDEN TICKET 35 W/ HYPER CRUSH

3. KID CUDI

5. CHELSEA HANDLER

4 . FREMONT FAIR AND SOLSTIC PARADE

6 . ADELE

7. DLIST 4 YEAR ANNIVERARY PARTY

9 . MICKEY AVALON

1 0. SEATTLE PRIDE FESTIVAL

8. WASHINGTON BREWERS FESTIVAL

JUNE 2011 SEATTLE EVENTS 1 2

adele

dlist magazine 4 year anniversary party

washington brewer’s festival

mickey avalon

Seattle international film festival Various Locations | May 19 - June 12

From documentaries to action films, trilogies and cult classics, this year’s Seattle International Film Festival has a little bit of everything for every kind of film fanatic. Passes for the festival are on sale online at www.siff.net. Some of the movies on the line up for this year include the “Swedish Millennium Trilogy” (based on the novels by Steig Larsson), “Trainspotting” and “28 Days Later.”

DLISt magazine “all that glitters” golden ticket party Venom Nightclub | June 2

All great things must come to an end. After three years and dozens of memorable parties, the DList Magazine Golden Ticket Party is going down one last time for an event you won’t soon forget! The night will be filled with surprises, as we encourage all of the great attendees of the previous Golden Tickets to come out and be pampered with great music, great friends and a chance to say you were there. A very special performance by Hyper Crush (“Kick Us Out,” “Ayo,” “The Arcade”) and giveaways all night long. Percussion by Danny Torres (Doxology) and music by DJ Henski and DJ Christyle.

kid cudi

fremont fair and solstice parade

chelsea handler

WaMu Theater | June 17 Kid Cudi burst on the scene with his first mixtape in 2006. Since then, fans, followers and music lovers alike have all jumped on the Kid Cudi bandwagon. His music combines his love for old school rappers like A Tribe Called Quest with his alternative approach to combining interesting beats with politically and socially relevant lyrics. Playing singles like “Day ‘N’ Nite” and “Soundtrack 2 My Life,” Kid Cudi is sure to bring an amazing performance to Seattle.

N 34th Street and Fremont | June 18-19

Coinciding with the summer solstice, the Fremont Parade celebrates all that is quirky and great about Fremont. The fair draws more than 100,000 viewers who explore the crafts, food, art and other various booths. Sponsored by the Fremont Chamber of Commerce, some of the proceeds from the fair will go to Solid Ground, a nonprofit that focuses on local poverty. With face painting, body painting, performances, amazing food and locals bands, the Fremont Fair is a can’t miss for the whole family.

The Gorge | May 27 - 30 Following her widely successful 2010 comedy tour, Chelsea Handler and friends embark on yet another ridiculously funny adventure. The show will feature guest appearances from members of her late night talk show, “Chelsea Lately.” Known for her unorthodox and hilariously offensive stand-up and her love for black rappers, Chelsea Handler will bring the funny for her newest comedy tour. With three New York Times bestselling Books under her belt, her newest book, “Lies Chelsea Handler Told Me,” was released in May. For the comedy lover in all of us, make sure to check out her live show.

Showbox at the Market | June 1 Adele has quickly become one of the most successful breakout solo stars of this year. With her first album “19” released in 2008, she showed us her songwriting skills and amazing pipes. However, it was her newest album “21” that secured her place at the top of the Billboard charts and skyrocketed her to fame. Originally from London, Adele’s music is a combination of beautiful vocals with jazz, blues and pop undertones. For fans of Florence and the Machine, Etta James and Sara Bareilles, Adele’s live show at the Showbox at the Market will blow fans away.

Bell Harbor Conference Center| June 16 Yes, four years! Make sure to come join us in celebrating the anniversary for Seattle’s premiere nightlife magazine. DList Magazine will celebrate our birthday in style with a beautiful waterfront location, plenty of performances and a night full of fun all hosted by Lil Jon. Located at the Bell Harbor International Conference Center, this party will feature all the best of DList, including a performance from Miguel off his debut album “All I Want Is You.” Tickets are available online at www.clubzone.com or www.brownpapertickets.com/event/175417.

St. Edwards State Park | June 17-19

Representing all of the 100-plus breweries in Washington, the Washington Brewers Festival will take place at the Saint Edwards State Park for the fourth year in a row. Since beginning in 2007, the Washington Brewers Festival celebrates and promotes brews, beers and wine from the Washington areas. Featuring brews created with local ingredients and brewed in our state, the festival takes place over the course of three days. Though Friday’s events are 21 and up, Saturday and Sunday are family friendly and even feature a Root beer Garden for the little ones!

Showbox at the Market | June 24 Surrounded by the craziness that is Hollywood, Mickey Avalon’s music draws from his experiences with substance abuse and prostitution. His collaborations with Beardo, Dirt Nasty and Andre Legacy have proven to be some of the best party anthems. Performing hits like “Jane Fonda” and “So Rich, So Pretty,” Mickey Avalon is sure to bring his ridiculous party style to the Northwest. Known for live shows that push the envelope and often result in some audience member making out with him, only the true fans will survive.

seattle pride festival

4th Ave. to Denny Way | June 26 This year’s parade marks the 37th annual Seattle Gay Pride Festival, taking place throughout the streets of Seattle. Featuring special guests, Dykes on Bikes, various health projects and even a Pet Adoption Center, this year’s festival is about celebrating all different kinds of people throughout our beautiful city. The parade lasts about an hour, beginning on Fourth and Union and ending all the way on Denny. For more information on special guests, sponsors and contests, check out www.seattlepride.org.

SEATTLE | JUNE Where’s The Party At? MONDAY “MOE BAR MONDAYS” @ Moe Bar The hottest Monday night on Capitol Hill with Tigerbeat & guests and drink specials.

“HOT FUZZ MONDAYS” @ Shotze’s Free Cover. Resident DJ’s Wyld Styleons. Special headline DJ’s every week. Electro/ house/dance/dubstep $5 doubles all night.

“KARAOKE MONDAYS” @ Citrus No cover. Drink specials all night long.

TUESDAY

WEDNESDAY THURSDAY “FADE”

“THRIVE”

@ Citrus

@ See Sound

@ Last Supper Club

No cover. Drink specials all night long.

A fresh spot for Wednesday night party goers. Hip-hop and Mash-ups all night long.

DJ’s specializing in “Breaks”. No cover charge and drink specials.

“LAVISH”

“MUNCH THIS”

@ Belltown Billiards

@ Munchbar

Ladies’ night at Belltown Billiards. Drink specials and the city’s top DJ’s spinning all night.

Rotating DJ’s and other promotions keep this one of the best weeknight parties on the eastside.

“SALSA NIGHTS”

“FREEBASS” @ Trinity 3 rooms of music with house/dance in the main, jungle/drum n’ bass in the blue room, and hip-hop in the card room. Free cover.

“LATIN NIGHTS” @ MPulse Tulalip Resort DJ’s Spinning: Top 40, Reggaeton, House, Merengue & Salsa. No cover and drink specials all night.

“LIP GLOSS” @ See Sound Lounge Join Lush Life each Thursday for a night of Top-40 and fashion trend themes. Never a cover charge.

FRIDAY

SATURDAY

SUNDAY

“UNPLUGGED FRIDAY’S”

“SATURDAY NIGHT LIVE”

“FIRST CLASS SUNDAYS”

@ MPulse Tulalip Resort

@ The Jet

Guest DJ’s in weekly rotation playing exclusive mixes and classic party joints.

Special guests DJ’s in weekly rotation playing exclusive mixes and classic party joints.

“HANKY PANKY”

“FREQUENCY”

@ Last Supper Club

Syndicate DJ’s spinning live MashUps, Electro and Club Classics. Top-40 and Hip Hop on level one.

Electro and Dance music with local and national DJ’s in rotation.

“KISS 106.1 FRIDAYS”

“FWD”

@ Trinity

@ See Sound Lounge

Four rotating parties in the blue room each week.

Local and international DJ’s spinning Electro, House and Dance tracks all night.

“PLAY”

“SATURDAYS”

@ See Sound Lounge Rotating DJ’s spinning Electro, Dance hits and House. Happy Hour 9PM-1030PM. With Johnny Fever, Quest & Tiger Beat.

@ Trinity 3 Rooms of Music With residents Guy VSOP, Victor Menegaux, Jason LeMaitre,Topspin & DJ Tre. Guest list available at trinitynightclub.com

“SATURDAY NIGHT ZU” @ iMusic The biggest club in Seattle hosts the hottest dance party with celebrity appearances and rotating DJ’s.

Industry Night $2 Beers & $2 Shots with DJ Rockbottom. No Cover.

“I LOVE THE 80s & 90s” @ MPulse Tulalip Resort Weekly Industry Night w/ KUBE 93’s DJ Supa Sam playing the best in 80’s & 90’s music!

“BROKEN GROOVES” @ Club Contour Seattle’s most attended Sunday night event. The longest running weekly break beat in the world!

“SUNDAYS @ CITRUS” @ Citrus Happy hour all day.

TUESDAY, MAY 10 Logan Neitzel Homecoming Party & Trunk Show SOLE REPAIR SHOP

Photography by Jorge Hernandez

On a beautiful, still sunny May evening, we dressed up to attend a homecoming party and trunk show for up-and-coming fashion designer, Logan Neitzel. The Northwest native was excited to be home and to share his beautiful new collection with his Seattle fashion base. The event included a silent auction, a live DJ and one-on-one time with Neitzel. From collections rooted in traditional Asian and tribal influences, to pillows that make a statement, Neitzelâ&#x20AC;&#x2122;s creativity filled Sole Repair with inspirational energy.

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LADIES' NIGHT IN THE LADIES' LOUNGE EVERY WEDNESDAY NIGHT STARTING AT 7PM

路 drink specials all night long 600 Pine St (4th floor of Pacific Place) Downtown Seattle 206.623.2222 pnkultralounge.com

路 once a month grand prize giveaway

SATURDAY, MAY 14 USC & INSOMNIAC PRESENTS BEYOND WONDERLAND WAMU THEATRE

The infamous “Beyond Wonderland” party made its way to Seattle with a bang. The sold-out crowd of 10,000 enjoyed eclectic DJ sets from international superstars David Guetta (first Seattle appearance), A-Trak, Datsik and more. The evening also showcased a live act from Grammy nominated LMFAO while supplying the partiers with an onslaught of visuals courtesy the beloved tale “Alice In Wonderland.”

Photography by AJ Apuya

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DLIST PAPER FORTUNE 1. 2.

Fold the square in half along its two diagonals to create fold lines. Fold each corner to the middle of the square.

Turn the paper and repeat on the other side, folding each corner into the center.

3. 4.

You should now have a square half the size of your original unfolded sheet. One side has eight triangles and the other should have four squares. Fold the square in half both ways and put your fingers in the four flaps. Now you know the rest!

DLIST MAGAZINE

DRESS. DINE. DRINK. DANCE.

JUNE 2011

The Future Issue

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