DList Magazine | February 2011 | The Food Issue by DList Magazine

Kim Kardashian

BRAINS. BEAUTY. BUSINESS.

RESTAURANT ETIQUETTE

DIDN’T YOUR MOMMA TEACH YOU BETTER?

FEBRUARY 2011

ISSUE 47 THE RESTAURANT ISSUE

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THE RESTAURANT ISSUE

34 WRITER’S BLOCK

Feeding the music industry with their talents, we sit down with Writer’s Block to read what they have written.

38 KIM KARDASHIAN

Our main course dish for this month, we get a behindthe-scenes look at the business side of Kim.

44 PROPER ETIQUETTE

Your manners at the table reveal much about you. Learn how to impress the best.

50 CHAD KIMBALL

Designing fashionable morsels of women’s clothing, Chad Kimball lets us know what he’s preparing next.

52 FASHION

The Space Needle had the second revolving restaurant in the world, built in 1961.

Have your cake...

And drink it too.

Whipped Toddy t 2 oz. Pinnacle Whipped Cream Flavored Vodka, 4 oz. Hot Chocolate t Mix in a mug and garnish with marshmallows. PinnacleVodka.com ÂŠ2010 White Rock Distilleries, Inc. Produced and bottled by White Rock Distilleries, Inc., Lewiston, ME. 35% Alc./Vol. (70 Proof). PLEASE

DRINK RESPONSIBLY.

Editor-in-Chief James Zachodni

Fashion Director Jenascia Chakos

Copy Editor Meghan Miller

Editorial Director Evan Carter

Fashion Editor Kristen Puckhaber

Editor’s Assistant Kinsey Litton

Fashion ASSISTANT Angela Marino

Contributing Writers K a t h l e e n Wa l l a c e , B a r l o w P a y n e , J a c k l y n Tr a n , S h e e n a N g u y e n , Kayleigh Capelle, Kyla Stelling, Steven Dolan, Michelle Ruiz, Kate Opatz

Editor’s Assistant Courtney Byrd

Fashion ASSISTANT Daniella Kirby

ART DIRECTOR Brandon Palma

Advertising Inquiries ads@dlistmagazine.com

Promotional Director M y c h a l Tr a w i c k MARKETING / Events Coordinator Michael McClarron

Lead Photographer Jhon Catano

EVENTS COORDINATOR Hannah Montgomery

Graphic designer Sancia Moe

General Inquiries info@dlistmagazine.com

Account executive Amber Dee

JR Graphic designERS Nancy Nguyen, Joy Julia Palludan, Cassandra Lee Photographers Danielle Bortone-Holt, Sam Cook, Doug Bezhold, Jhon Catano, Brian Oh, Jorge Hernandez, Ashley Geneveive

COVER CREDITS Kim Kardashian photograph by FusionBeauty

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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I’m so happy Natalia won the DList Cover Girl Contest! She looks amazing! Alexia, SEATTLE

I didn’t realize that Fresh Bistro and Herban Feast were connected! I wonder if I could have their Friday night happy hour items catered directly to me?

AMI , Seattle Ami, DList Magazine has a free catering service where have interns fetch us anything we want daily. Whatever we are looking for, they always seem to find it. They’re scared of going back in the storage unit for another weekend if they don’t provide us the right delicious delicacy. Stop on by to sample some tasty treats.

I’ve been looking for a place to take dance lessons to surprise my girlfriend for our anniversary. Can I join the Fred Astaire Dance Studios without a partner?

Sammie, We didn’t expect that either! We are so happy you had a good time! Only thing was, Far East Movement told us they saw you staring at them the entire performance. It was a little creepy. Happy new year!

The new layout looks great! I really like the quotes at the bottom of the pages, and the overall look is amazing. Great job DList!!

HEATHEr, SEATTLE Heather,

You can do anything you please. Just know that you might be paired up with another man “practicing” for his “girlfriend.” I hope you daaaaaaaaaannnnnnce. I hope you dance.

I didn’t expect the New Year’s Eve Party at iMusic to be as crazy as it was! My girlfriends and I made it inside just in time to see Far East Movement perform, and it was amazing!

KathyCaseyChef Headed out w @DListMagazine for a tasty evening - first stop @ LaBete

OsirisTheGreat

What is the name of Katharine McPhee’s upcoming shark thriller movie she mentioned in the Distinct section?

YoungGhangas

TERRANCE, SEATTLE

A lot of people who didn’t read @ DListMagazine before are about to start. @brandonpalma is killing the graphic design game!

Shout out to my dude @eighty4fly In the @DListMagazine

Terrance, She couldn’t reveal the name of the movie to us quite yet. We have a bet that it’s “Jaws IV: The SeaWorld Saga.” Cross your fingers!

SAMMIE, SEATTLE

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

@DListMagazine never heard of these guys & just checked ‘em out and I like!!! Thanks! Cheers to #TMinus 3 days.

Thanks a bunch! Next time can you please e-mail us instead of mailing us a letter with a full body shot asking our lead graphic designer to “design something that flows with your curves?” (He is expensive.)

BEN, PORTLAND Ben,

Miss_MimiLeeJan

“An onion can make people cry, but there has never been a vegetable invented to make them laugh.” Will Rogers

EvanleeDList Just arrived at The Walrus and the Carpenter in Ballard with @KathyCaseyChef and the @DListMagazine crew! Round 2 here we go...

ADELE 21

COLUMBIA, FEBRUARY 22

London native Adele appeared on the music scene in 2008 with her debut album “19.” Her big voice and songwriting skills made her first album a hit with singles like “Chasing Pavements” and “Hometown Glory.” Her music was featured on various U.S. and UK shows like “Grey’s Anatomy,” “One Tree Hill” and “So You Think You Can Dance.” Her newest album, “21,” was produced by the geniuses behind the Red Hot Chili Peppers and Florence + the Machine. This album, complete with a “dark bluesy gospel” undertone, continues to show off Adele’s signature voice and talent.

SEAN FREEZE TIME 2 JAY CASH MONEY, FEBRUARY 22 After signing with Cash Money in late 2008, Jay Sean has taken the R&B music scene by storm. His first single “Down” quickly became the seventh best-selling song of 2009 and was followed by his second single “Do You Remember.” Jay Sean’s newest album features a long list of cameos including Mary J. Blige, Nicki Minaj, Pitbull and Lil Wayne. If his former success in the UK, Asia and the U.S. is any indicator of what’s to come from Jay Sean, we are in for a treat with “Freeze Time.”

PLANET PIT 3 PITBULL JAY Records, FEBRUARY 22 Cuban rapper and R&B artist Pitbull began his career in the late 1990s, but first saw success with his feature on Lil Jon’s album “Kings of Crunk.” Pitbull released his first solo album “M.I.A.M.I.” in 2004 to rave reviews, club hits and chart-topping singles. His newest album, “Planet Pit,” includes collaborations with artists like Chris Brown and T-Pain. His classic Cuban flavor is ever present in his newest album and once again Pit Bull is sure to continue to make hits that keep us dancing.

BARKER GIVE THE DRUMMER SOME 4 TRAVIS INTERSCOPE, FEBRUARY 22

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Jam packed with artists like B.o.B, Swizz Beatz, Bun B, Tech N9ne, Linkin Park, Lil Wayne, Slash and Lupe Fiasco, “Give the Drummer Some” is anything but plain. Travis Barker, drummer of Blink 182, has a repertoire that makes most artists look lazy. Following the beginning of Blink 182’s hiatus, Barker began collaborating and remixing a number of hits including Rihanna’s “Umbrella” and Eminem’s “3 a.m.” “Give the Drummer Some” is his first solo album and is sure to continue his reign as hip hop’s most talented drummer.

Drive Unlimited 2 5 Test Atari, FEbruary 8 This racing game is the next level in the driving genre. Players create and customize their online avatars and vehicles while also acquiring property, clothing and other luxurious items. New features include new race types, vehicles classes, environmental changes, locations and more. “Test Drive Unlimited 2” features a new out-of-car mode which allows players’ avatars to walk around and interact with other players. One main draw to this game is the seamless online/offline integration and automatic content updates.

VS CApCOM 3: FATE OF TWO WORLDS 6 MARVEL CapCOM, February 15 Ten years in the making, the third installment of the MVC series has arrived. The always popular, multi-platform fighting game brings more co-op gameplay this time around, with all new characters from both Marvel and Capcom respectively. First time characters are introduced in MVC 3, like Jean Grey and Haggar, who are sure to become instant favorites, and will make for a refreshing experience on an already classic series.

The Game 2011 7 NASCAR EA Sports, February 15 The driver experiences all the real-world NASCAR tracks in the Sprint Cup series. Drivers work on perfecting pit-stops, mastering racing reflexes and even get feedback from the spotter as he delivers inside information on which cars will work with the driver, using effects like the slingshot and block. “NASCAR The Game 2011” supports online racing, allowing up to 16 player races. Players have the ability to race with any of their cars online, use any custom paint schemes and any tuning setups.

“We should look for someone to eat and drink with before looking for something to eat and drink...” ~Epicurus

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Welcome to the Rileys FEBRUARY 1 “Welcome to the Rileys” tells the story of a married couple and their path through life as they relive and overcome the death of their daughter, Emily. James Gandolfini and Melissa Leo star as a couple attempting to regain normalcy after their daughter’s death. Gandolfini’s character finds interesting comfort and companionship in the company of a 16-year-old stripper played by Kristen Stewart. The film debuted to great reviews at the Sundance Film Festival and with producer Ridley Scott and director Jake Scott (Ridley’s son), this film is a must see.

It’s Kind of a Funny Story FEbruary 8 Based on the true story of writer Ned Vizzini’s childhood, “It’s Kind of a Funny Story” revolves around a privileged 16-year-old teen, Craig, who decides to check himself into a psychiatric ward. Though this film discusses depression and suicide, it is approached with a comedic and light-hearted tone. Funny man Zach Galifianakis plays Bobby, a hilarious and mysterious character with an uncertain past who mentors Craig throughout his stay. This delicate subject combined with Galifianakis’ knack for comedy makes for a beautiful and entertaining film.

Never Let Me Go FEBRUARY 1 Based on the 2005 Japanese novel, “Never Let Me Go” tells the story of three people raised in a society where individuals are born solely to harvest organs for the deathly ill. The stars of the film, Carey Mulligan, Andrew Garfield and Keira Knightley, put on some of their best performances yet as the naïve adolescents in a love triangle filled with jealousy and love. Despite its underwhelming box office performance, “Never Let Me Go” received rave reviews from a number of film festivals and film critics and put the young stars of the film on the map as truly talented actors.

Life As WE Know It FEbruary 8

Paranomral ACtivity 2 FEbruary 8

“Life As We Know It” is chock full with big names, an adorable plotline and plenty of comedy. The film tells the story of two single adults who are forced together when their mutual friends die leaving them in charge of their orphaned baby girl. Katherine Heigl and Josh Duhamel star in this family-friendly comedy about the nature of life and its ability to constantly take you by surprise. “Life as We Know It” is directed by Greg Berlanti, the up-and-coming producer and director behind “Dawson’s Creek,” “Everwood” and this year’s the “Green Lantern.”

“Paranormal Activity” took audiences by surprise in 2007 with its $15,000 budget and scarier than hell plotline. The film went on to gross $193 million and spurred an even scarier sequel. “Paranormal Activity 2” takes place two months before the events depicted in the first movie. The original characters from the first film, Katie and Micah, reprise their roles alongside a new family affected by the same paranormal activity. This time with a $3,000,000 budget, “Paranormal Activity 2” is scarier than the first and will leave you with white knuckles and a much higher heart rate.

In your lifetime you will eat equivalent to about 6 elephants.

You Will Meet a Tall Dark Stranger February 15 Written and directed by Woody Allen, “You Will Meet a Tall Dark Stranger” is his latest masterpiece. With an all-star cast including Freida Pinto, Naomi Watts, Anthony Hopkins, Josh Brolin and Antonio Banderas, Allen’s latest movie follows the characters’ various plotlines as they intertwine and collide. Allen explores the concept of faith and its ability to pull individuals out of their darkest moments. In true Woody Allen fashion, “You Will Meet a Tall Dark Stranger” explores relationships from a fresh and different perspective.

BY BARLOW PAYNE Just Go with It

2/11/11 Directed By - Dennis Dugan Starring - Adam Sandler and Jennifer Aniston I am watching “Sid and Nancy” and I have to write a review for what looks to be crap for a rom-com. That’s like trying to remember a Hanson song while Led Zeppelin is blaring in the background. Let’s give it a shot, shall we? This little gem revolves around a lifetime bachelor and womanizer named Danny Maccabee (Sandler), who lies and tells all the women that he hits on that he is in a horrible marriage and uses their sympathy to get them into bed. After many conquests, the unthinkable happens. He falls for one of them. But after a great date and a night on the beach, the one girl he doesn’t want to tell that he’s “fake married” finds the fake wedding ring in his pocket. So, he enlists his friend and co-worker Katherine (Aniston) to help convince his dream girl that they are married but divorcing. All is going well until Katherine takes a call from her children in front of the other woman. Now Danny has children, too. I’m sure it’s going

to be all cute and fluffy, with a ton of jokes that would make a Unicorn vomit, but it’s still going to be crap. What makes me so sad is that I have seen how good Sandler can be. With movies like “Funny People” and “Punch Drunk Love,” he shows his range, but he ends up being the Nicolas Cage of comedy, where only a small percentage of his movies have any substance. Now, I know I’m talking about the guy who was in “Billy Madison,” but you gotta remember, Tom Hanks started as a cross-dresser on the television show “Bosom Buddies” and he has five Academy Award Best Actor nominations and won two of them. I’m not saying Sandler is on the road to the Oscars or anything, but I am saying that he has talent and a lot of it. I just think he is wasting it on this drivel. With a title like “Just Go with It,” you would think it was a date rape movie, not a date movie, but I’m sure you would feel the same walking away from either.

The Other Woman

The Roommate

The title explains everything. Portman’s character starts a relationship with a married man and father. He ends up leaving his wife for her. They have a child. The child dies. Everything goes to hell. Just another drama that will fail to stand out or even be remembered. I suppose these actors have to fill their time with lackluster roles. That diamond encrusted iPhone isn’t going to pay for itself. A paycheck is a paycheck, I guess, but I won’t be spending any of mine to go see this movie.

Have you ever seen “Single White Female?” Just go rent that instead. They are pretty much the same movie, except that “Roommate” takes place at college and “Single White Female” takes place in the city... and in 1992. Creepy chicks, lesbian undertones and a bunch of attempts at thrills and chills, but I guarantee that they won’t deliver. One thing this movie makes me happy about is that now I know I could have a future as a screen writer. If this guy can get paid, so can I.

2/4/11 Directed By - Don Roos Starring - Natalie Portman and Lisa Kudrow

2/4/11 Directed By - Christian E. Christiansen Starring - Leighton Meester

Frankie and Alice

2/4/11 Directed By - Geoffrey Sax Starring - Halle Berry and Stellan Skarsgard Halle Berry stars as a lady with multiple personality disorder. Yup, she’s gone all “Fight Club” without the actual club for fighting. Instead of Brad Pitt, her alter-ego is a rich racist white lady. I think it would be fun having an alterego. We could be pen-pals without having to actually send a letter or talk to anyone. I am going to go check this one out. I have to see Berry play a racist white bitch. It should be funny as hell and if not, at least I just get to watch her. Giggity.

The world’s oldest restaurant is Sobrino de Botin in Madrid, Spain

Written by Jacklyn Tran Photography by Ashley Genevieve

The Pacific Northwest continually has a fair share of new restaurants that surface. This year in our search for them, however, we didn’t have to look far to find some of the best new restaurants around, each CONNECTED, IN SOME FORM, to the next. Business partners and chefs Tyler Moritz and Aleks Dimitrijevic met while working at Ethan Stowell’s Union restaurant (no longer open) before collaborating to open La Bête last August. Stowell’s latest venture with wife Angela Stowell, Staple and Fancy Mercantile, opened last year in a Ballard building with an adjoining space occupied by Stowell’s friend, Renee Erickson. Erickson partnered up with business manager Jeremy Price and developer Chad Dale

to create an oyster bar, The Walrus and the Carpenter. In a whirlwind of a night, I had the honor of joining celebrity chef, writer, spokesperson and creator of specialty product brand Dish D’Lish®, Kathy Casey, on an excursion of these establishments. Hours of fine fare, fun drinks, good company and even a cold winter blast of snow passed quickly as we were warmed by the amazing offerings that each restaurant had so well prepared.

“You can find your way across this country using burger joints the way a navigator uses stars.” ~Charles Kuralt

LA BêTE

1802 Bellevue Avenue Seattle, WA 98122 (206) 329-4047 La Bête, or “the beast” in French, may be less than a year old to the Capitol Hill neighborhood, but patrons have already formed a beastly appetite and loyalty to the irresistible cuisine and beautifully chic space. Upon entrance the open kitchen immediately comes into view while a long slab of salvaged wood, strikingly refinished, makes up the bar. Petite chandeliers give off low, romantic lighting while the modern artwork, heavily lacquered tables and delicate serve ware add to the cozy yet elegant appeal. A seat at the bar ensures a great view of chefs and kitchen staff carefully preparing dishes or the bartender perfecting concoctions that change monthly. A Rooster’s Crow ($9) with vodka, cocchi Americano, green chartreuse and lime was delicious while the ginger beer ($4) was a must try. The Oshinside ($10) is named after Oshin, brother-in-law to bartender extraordinaire Gary Abts and maker of the plum wine used in the drink. With a splash of gin, aperol and bubbles, the plum flavor still managed to delicately reverberate throughout the tasty drink. The popular pork rinds ($5) with pickled

shallots were puffs of intense crunchiness stacked high and expertly made. They were boiled until extremely tender, cut into pieces and then dried for hours. Once dried, they’re tossed into a hot deep fryer until puffed up to perfection. Manila clams ($16) with curry chicken sausage, eggplant, Kabocha squash and coconut were merely missing a couple pieces of bread to lap up the wonderful sauce that was left behind. The beef cheek goulash ($18), oh my, was a fork-tender piece of rich flavor, partnered with an herbed spaetzle to create a bowl of absolute comfort food. “It’s slow-cooked goodness for a snowy Seattle night!” added Kathy Casey as we watched the snowflakes that began to drift down through the hinged windows that allowed the soft moonlight in. Ah, La Bête. You’ve managed to bait me with your poetry (or the kind words from your customers), lure me with words (off of the tantalizing menu), satisfy me with your kindness (in the form of the considerate wait staff), romance me with your elegance (and cozy décor) and excite me with your flavors (in both drinks and food)!

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THE WALRUS AND THE CARPENTER 4743 Ballard Avenue NW Seattle, WA 98107 (206) 395-9227

Renee Erickson, owner and chef of the Boat Street Café, found the perfect opportunity last year to realize her longtime vision for an oyster bar, right in her own Ballard neighborhood. The Walrus and the Carpenter, her light, bright and lively seafood haven, has already begun making waves, being recognized in January by GQ as one of the 10 Best New Restaurants in America. Heading down a long hallway to a subtle doorway to enter the restaurant, I instantly felt a trace of the shabby chic, French charm that is familiarly Boat Street with an added casual, publike ease. The interior was simple and relaxing in white and gray tones, endearing drawn pictures of walruses and carpenters by artist Jeffry Mitchell and old wood doors turned mirrors hung above the bar height booth seating. A curvy bar displayed wire baskets of ice chunks and fresh oysters, ready for shucking. A glimpse at the cocktail menu and I was at once drawn to the Cranberry Fizz ($8) made with vodka, egg whites, fresh cranberry juice and sparkling wine, which was fun, foamy textured, spritzy and not overly sweet. A dozen lovely and briny fresh oysters (market price varies) made their way to our

table with horseradish, lemon and champagnevinegar mignonette on the side and pairing well with the Norwegian Wood ($10), a cocktail of aquavit, applejack, chartreuse and vermouth. Alaska spot prawns ($12) surprised with a delectably delicate mass of roe, drenched in a spicy harissa sauce with a hint of lemony garlic. The fried oysters ($8) served with a cilantro aioli, were a cluster of thickly breaded, wellseasoned, hot-out-of-the-fryer pieces of pure bliss. A slice of apple pudding cake ($8) with espresso butter sauce and whipped cream was whisked away from me prematurely as my tablemate, Heather Jones, executive assistant and culinary assistant of Kathy Casey Food Studios, couldn’t handle the temptation, exclaiming, “Wow…I had to pass it away before I got in trouble!” A sentiment I reluctantly agreed with. The Walrus and the Carpenter may have been a long time in the making in the mind of Chef Erickson, but until my first visit, I hadn’t realized it was something missing in my existence as well. Now that it’s here, I see it’s been well-worth the wait and expect plenty more oysters in my future to make up for lost time.

Staple and Fancy Mercantile is the latest work of Ethan Stowell, executive chef and owner of Ethan Stowell Restaurants in Seattle, which also includes Tavolàta, How to Cook a Wolf, and Anchovies & Olives. His most recently opened restaurant, however, is where the established chef can be found behind the stove five or six nights a week, cooking up some “staple” a la carte menu items that change daily along with a little more “fancy” fare for those who opt for the chef’s choice, four-course meal ($45/person) served family style. The warm and inviting allure of the restaurant is immediate upon entering the space, where high ceilings, industrial lighting and exposed brick walls, uncovered during renovation, revealed original hand-painted signs from the earlier days of the building. Hardwood plank floors and wood tables encased in metal further complements the unpretentious brilliance of it all. The short but sweet menu included appetizers like prosciutto de parma ($12) with fig compote or sea scallops ($13) with farro, squash, mint and radish. A remarkable bucatini ($15), thick and hollow spaghetti-like pasta with an ideal al dente resistance, was served with a captivating

guanciale (Italian cured pork jowl) tomato sauce that was irresistible. Part of the chef’s choice menu for the evening was an escolar crudo dish that shined. Combined with avocado puree, grilled cucumbers, a touch of olive oil, lemon and chili, it was a burst of citrus and fresh flavor that was invigorating to the senses. Finishing off the meal was a creamy ricotta cheesecake ($8) with cranberry compote and an almond crust. The Last Word ($9), a blend of gin, chartreuse, maraschino and lime, washed all of these flavors down nicely. Chef Stowell has waved his magic wand once again to create an outstanding structure whereby his restrained style of Italian cooking stands out, further strengthening his desire to ensure that his hometown of Seattle holds a prominent spot on the national culinary map. With a strong commitment to clean flavors and seasonal ingredients, continuous honors such as his multiple James Beard Award nominations for “Best Chef Northwest,” I’ll bet that in the Kolstrand Building known as South Ballard’s Newest Old Landmark, Chef Stowell is in motion to make some more landmark moves of his own.

Staple and Fancy Mercantile

4739 Ballard Ave NW Seattle, WA 98107 (206) 789-1200

The Fifth Annual Razor Clam Festival On your mark, get set, clam dig! The Ocean Shores/North Beach Chamber of Commerce is presenting its Fifth Annual Razor Clam Festival on March 19, 2011. Festivities begin between 7:00 a.m.to 8:45 a.m. and go on through 4 p.m. Join Chef and Mixologist Kathy Casey as she emcees the day’s events and judges both the professional and amateur chowder cook-offs. Come for the fun, food and crafts or wait to join in on the tentatively scheduled clam dig in the evening. Festival admission is $3.00 per person with children less than 12 years of age admitted free. Please note that a shellfish/seaweed license is needed if you intend to harvest clams. Licenses can be purchased online or in person at specific licensing vendors. For more information and for updates, please visit www.2011clams.com

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The Local Vine presents the world of wine with a contagious love. Written by Alexis R Smith Photography by Sam Cook Wine can be intimidating. I’ve wandered through the grocery store wine section until I grab a bottle with the wildest looking label hoping it’s not horrible. The Local Vine, recently moved to Capitol Hill from Belltown, is here to save our palate from wine that’s never as good as the eye-catching label. From the owners to the newest server, their love of wine is purely contagious without the snobbery stereotypically pervading the wine industry. As events manager Khristina Kravas simply stated, “We’re about really extraordinary wine that’s approachable.” To help you narrow down those intimidating restaurant wine lists, the Local Vine hosts affordable wine classes. Wine 101, the favorite among the

164 countries import California wines.

newly anointed wine enthusiasts, includes a blind wine tasting held in the Local Vine’s wine shop. If you prefer to dive into wine without the introduction, the best way is through one of the Local Vine’s flights. Each flight consists of three to four half glasses of wine that complement each other. The Local Vine works hard to keep their flights distinct, current and appealing to any tastes. Their sparkling wine flight is so delicious it’s worth having twice. However, there are times when I revert back to choosing wine by the label. But at the Local Vine each wine is a delectable choice and they’re there to ensure we love wine just as much as they do, but without the snootiness.

1410 12th Avenue Seattle, WA 98122 www.thelocalvine.com

“Their Sparkling wine flight is so delicious it’s worth having twice.” KEG WINE

Always on top of the newest wine trend, especially ones that produces less waste, the Local Vine also serves keg wine, which keeps the wine fresher longer and more reasonably priced. “The Local Vine’s menu promises food fitting for any palate or wine choice. The smoked salmon traditionally pairs best with a crisp white wine like dry chardonnay, but the Local Vine throws tradition out with snobbery. I’d recommend trying a lighter pinot noir or my current favorite white wine chenin blanc.” © 2011 by Kathy Casey Food Studios® - Liquid Kitchen™

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â&#x20AC;&#x153;We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.â&#x20AC;? Alfred E. Newman

CHEFS OF THE ROUND TABLE Written by Kate Opatz Photography by Brian Oh

KATHY KASEY D’Lish with Dlist I’m always getting asked, “What’s your favorite restaurant in Seattle?” and for me it’s hard to choose just one. With so many new restaurants opening every few months, it can be hard to keep up with all the new places. To help with this question and finally get some answers, we went on a “Dine Around Seattle” tasting tour with DList. In short, we had a D’Lish time! Our first stop was at La Bête on Capitol Hill. Between the perfectly crisp and super crunchy pork rinds with pickled shallots to the beef cheek goulash with herb spaetzle, it was really hard not to be enchanted with this place. Their cocktails are handled with the same care and craftsmanship as the food. You can taste this in the Oshinside

John Sundstrom of Lark, Maria Hines of Tilth and the new Golden Beetle, Holly Smith of Cafe Juanita, Tamara Murphy of Terra Plata, The Reading Room and Elliott Bay Cafe, Thierry Rautureau of Rover’s and Luc, and Jason Wilson of Crush.

With a new restaurant opening seemingly every day in Seattle, getting back to old favorites and Seattle staples can seem like an unlikely feat. To experience multiple Seattle restaurants regularly requires an investment of time and money, plus the willingness of your friends to indulge you. Thierry Rautureau, chef and owner of Rover’s and Luc, made our lives easier in 2009 with the creation of the Seattle Chefs’ Table Dinner series. He’s gathered five other chefs together to cook a sixcourse meal at each of their restaurants throughout the season. This year it’s John Sundstrom of Lark, Tamara Murphy of Terra Plata, Holly Smith of Cafe Juanita, Jason Wilson of Crush and Maria Hines of Tilth. The goal was to “get chef-owners of restaurants together as a force of power, advertising and customer exchange,” said Chef Rautureau. “We

CHEF DATES Tue, 3/8 (Hosted by Thierry of Rover’s and Luc)

Mon, 4/4

(Hosted by John of Lark)

Mon, 5/16

(Hosted by Holly of Café Juanita)

Mon, 8/22

(Hosted by Jason of Crush)

Tue, 10/11

(Hosted by Tamara of The Reading Room, EBC and Terra Plata)

Tue, 11/8

(Hosted by Maria of Tilth and The Golden Beetle)

have a similar customer base and we can bring each other’s customers to our restaurants and we can also go into each other’s restaurants, which is fun.” Before dinner, the chefs get together to work out the details of the menu and how it will all fit together. “We try to have a balanced meal and not repeat too much throughout the meal,” Chef Rautureau explained. “Not everybody is going to serve halibut and chanterelles in the same meal, obviously.” According to Chef Sundstrom, “We really don’t cross over that much in terms of ingredients we’re using. You might think we’d all go for the tomatoes or the corn at that time of the year, but we all just put our dishes out there and picked things we were excited about without too much repeat.” “We change courses at every restaurant,” said Chef Wilson. “So I used to think about what I can do within the kitchen I’m in, but it really doesn’t matter anymore because we’ve worked in each other’s restaurants enough to know there’s really no limit to what we can do.” Chef Smith added her own sentiments. “It is like being at a family member’s home for a holiday dinner. Or maybe something a bit mellower. It feels natural and easy and is always great fun.” Despite the shifting nature of the dinners, one thing is a guarantee; the food is excellent. “At Cafe Juanita, Thierry did this really amazing soup with duck and crab,” Chef Wilson remembered. “I was like, is this going to be good? And, wow, it turned out amazing!” Chef Smith also had rave re-

views of her colleagues’ food. “John did a beef dish at Cafe Juanita that I adored and wanted to eat immediately. Maria’s corn chowder from a Crush dinner was devoured by us all.” Through the evolution of the Seattle restaurant scene, these are six chefs who have changed the way we dine out. Chef Rautureau, who opened Rover’s in 1987, is enthusiastic about small craftsmanship restaurants in the city. “You know, each restaurant is an entity and has a person behind it that you go there for. For me that’s the opposite of a fast food or chain restaurant, you go there because of somebody’s signature. You go to Crush because of Jason’s hand, you go to Lark because of John’s hand. You go to different restaurants because different people have put their hands in it.” “The ability to learn in the kitchen from some of the best chefs in Seattle has been one of the greatest opportunities,” reflected Chef Hines. “The bonus is all of the fun and camaraderie of working in the kitchen together, trading stories and working as a unit to bring our dishes together. Every time we do these dinners I have a moment of disbelief that we are all in the kitchen at the same time cooking together.” But the real beneficiaries of the dinner series are the diners and their six courses of a new tradition. Fortunately, this could be any of us as the 2011 Chefs’ Table Dinners begin. Up-to-date information about the dinners can be found on the Rover’s Web site or by signing up for the Rover’s mailing list at www.thechefinthehat.com.

“Dinner in the Sky” is a Brussels based restaurant that serves dinner for up to 22 people… 150 feet in the air!

cocktail (gin, Oshin’s plum wine, Aperol and bubbles) which is well-balanced with a clean finish. But my total fav was the Rooster’s Crow, crafted with vodka, Cocchi Americano, Green Chartreuse and fresh lime! We then headed to The Walrus and the Carpenter in the newly restored Kolstrand building on the south end of Ballard Avenue. First up: fried oysters with cilantro aioli. Juicy and perfectly fried. The White Anchovy Tartine and the Alaska Spot Prawns are also great examples of what makes The Walrus unique. Then there are the platters of plump fresh oysters … oh yes! Last but not least we rolled ourselves next door to Staple & Fancy. The meal started off with paper thin slices of Prosciutto de Parma with grape compote, sea scallops with farro, squash, mint and radish. By the time we made it to the Potato Gnocchi with Beef Short Ribs, turnips and marjoram, our tummies were full with some of the best food in Seattle. There are many more hidden gems and new exciting restaurants in this town and I look forward to sharing them with you here in DList! For more faboo food finds and cocktail chatter, follow me on Twitter @KathyCaseyChef. Wishing you a D’licious 2011! - Kathy Kathy Casey is a celebrity chef, mixologist and entertaining expert. She is known as a pioneer in the bar chef movement. Catch Kathy on Twitter (@ KathyCaseyChef), Dishing with Kathy Casey Blog or find Sips & Apps on Facebook.

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LUNCH DINNER COCKTAILS VERY LIVE MUSIC 5 NIGHTS A WEEK NEVER A COVER

www.paragonseattle.com 2125 Queen Anne Ave N Seattle 98109 206. 283.4548

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

YAZI Yazi is for those who own the night. It’s sweet and spicy. It’s the taste of mischief, an elixir made from ancient aphrodisiacs – four different species of ginger – along with lemon, orange, cayenne and red pepper. Visit drinkyazi.com for recipes.

EL GAUCHO SPICES & SEASONINGS El Gaucho, the Pacific Northwest’s legendary old school steak house, sells rub and spicy seasonings for poultry, meat and seafood. The perfect gift for a man who loves to grill. Grillers can bring the award-winning flavor of El Gaucho steak houses into their own homes. El Gaucho® Seasoning (10 oz.), a robust combination of ingredients used as a rub on poultry, meat or seafood, and Wicked Spice (8 oz.), which delivers a delicious fiery kick, are available for purchase at $15 each. Both spices are available for purchase at elgaucho.com/recipes/ or at El Gaucho restaurant locations.

The Farmer’s Market at Pike Place Market is the longest continuously operating farmer’s market in the U.S. (1907).

PERSONAL WINE BOTTLES This Valentine’s Day, forget wearing a heart on one’s sleeve: Say “You Had Me at Merlot” or “Be Mine” on an etched and handpainted bottle of wine from www.PersonalWineBottles.com. After choosing a design, bottles can be customized with up to two lines of text. Customers also select from 12 wines to fill their unique bottle. Non-alcoholic wines are also available. Designs and personal messaging is $75, plus the cost of the wine, which ranges from $7 to $37.50. Gift bags can be purchased for an additional $2.50. Etched bottles are produced by hand, so order before February 11 at 8 a.m. to receive it before Valentine’s Day. To order a customized bottle of wine, visit PersonalWineBottles.com.

VAMPT The newest ultra-premium malt beverage will be taking over the Northwest this coming March. With brands like “Smooth Talker” and “Midnight Warrior,” consumers will soon realize that VAMPT has attitude and is unlike anything else on the market. With a subtle and delicious flavor profile that is not overly sweet, Vampt has a similar bite to that of your favorite mixed alcohol drink. Look for the sleek black bottles and cans of VAMPT coming next month! Check out vampt.com

What is some “Nadvice” you can give to beginner chefs? Those young people who have found themselves on their own for the first time, with nothing to cook but ramen and mac ‘n’ cheese?

I have a whole section of my cookbook devoted to Newbies: basic must-have spices, stocking a fridge and pantry. But the best advice I can give is don’t be afraid to get your hands dirty because cooking ain’t rocket surgery. Most importantly, don’t buy processed foods. Fill the fridge with fresh ingredients and eventually you’ll get the hang of it. As the old Italian saying goes, “Hunger is the mother of all invention.”

What do you hope to accomplish in 2011?

I love creating comedy songs and will hopefully get an album out this year. Another cookbook, a couple of live shows, expand my merch line, get the ball rolling on few new TV productions. I like to keep busy.

When did you first realize your love for cooking?

I was a very food-obsessed child. My mom always tells the story of when I was barely a year old and livid that my uncle was being served a big plate of spaghetti n’ meatballs, whilst all I had in front of me was a bowl of delicate soup (so what if I had no teeth?!) Seriously, I was so mad, the veins were popping out of my neck and everything. Loving food as much as I do, I eventually had to learn to cook it.

Do you think it’s important for young people to get more involved in the kitchen?

BITCHIN’ KITCHEN Interview by Courtney Byrd TV’S FIESTIEST CHEF, Nadia g, DISHES IT UP WITH DLIST

What are your top three favorite occasions to cook for?

Number one would have to be Valentine’s because I’m a sucker when it comes to cooking for the one you love ... to torture! Seriously, real love ain’t about the joy you get from giving them flowers! It’s about the joy you get from giving them wedgies. Now that’s worth celebrating with a shkoff-fest. Halloween comes in second. I love the challenge of cooking up creepy yet tasty foods. Check this one out: Bocconcini eyeballs wrapped in fleshy prosciutto, complete with olive retinas and pimento pupils. Too cool, no? Yeah it is. And last but not least, my favorite occasion is ... none at all! Waking up is occasion enough for me to feast.

What do you love to prepare for family and friends?

I love preparing pasta. As an Italian, it’s in my blood, kind of like talking with my hands or secretly liking Bon Jovi (come on, “Blaze of Glory” rocks, just admit it).

How has your life changed from starting out with Internet videos to now having your own TV show?

Money. Tons of it. Sometimes I just stay home and roll around in it. Wait a minute, that’s not me, that’s Oprah. Nevermind. In all seriousness, my life has changed dramatically. I’m really proud to be the first woman to go from Net to Network and see my Web community blow up and bridge fans from both traditional and new media. My family is super

“Hunger is the best sauce in the world.” -Cervantes

excited (and no longer busting my candied walnuts about getting a real job because “writing is a hobby”). I wake up feeling a little less stressed, a little happier, a little more confident that I’m doing the right thing. Honestly, I feel blessed, luck favors the ready, but you need a little luck just the same.

Which cooking show personalities do you look up to?

I’m a big fan of Alton Brown, seeing that he was one of the first to create a scripted cooking show. Bourdain is really entertaining too, although I’ve got to admit, offal ain’t my bag. Man, my family emigrated from Italy in a stinkin’ boat for 40 days so we DIDN’T have to eat muskrat colon for dinner. Mario Batali’s recipes rock, Cat Cora for being the first female Iron Chef, Guy Fieri for introducing me to deep fried pickles. And the list goes on, somewhere, just not here.

If you happened to venture to the Pacific Northwest, what would you most like to experience? Any restaurants or ingredients specific to the NW that intrigue you? Seattle has a bitchin’ music scene, so I’d love to get kicked out of some of the dingy rock bars. As for the food, I’d love to shkoff some fresh scallops, Oregon truffles (who knew they grew in the Pacific Northwest?!) and check out the Pure Food Fish Market. That teriyaki smoked salmon jerky sounds tasty. Mmm.

Absolutely! Besides the obvious health benefits, it’s a useful social skill. There’s nothing better than watching someone succumb to your culinary genius. Food can calm or seduce. Remember folks, the hand that rocks the ladle is the hand that rules the world.

Who came up with the idea for Bitchin’ Kitchen? Do you come up with all of your own material? Yup. I came up with the idea and write all the material. I also conceptualized and designed the brand, site and cookbook. I’m a Type A personality who loves to create stuff. Seeing an idea go from vapor to something tangible is my raison d’être. Plus, we live in awesome times! Growing up Net Gen, I didn’t have to wait around for someone to green light my concept. Because of the Internet and all the tools and tutorials available online, I had the opportunity to jump right in and create my brand/community. I’m a firm believer that where there’s a Web, there’s a way.

What do you like to do when you’re not on the set of “Bitchin’ Kitchen?”

I’m a workaholic, so when I’m not on the set of “Bitchin’ Kitchen” I’m constantly thinking about “Bitchin’ Kitchen” and how to expand this miniempire. I also love to get crafty. My latest project is bedazzling a pair of heels with micro-crystals. It relaxes me, kind of like of crocheting, but more fierce and less useless. I can’t wait to show these babies off...

Can you offer us a simple yet delicious (anti-) Valentine’s dessert recipe? Certainly! I’ll also share an anti-Valentine’s Day poem: “Roses are red. Violets are blue. I was desperate in December, that’s why I chose you!” Whether you’re single (or wishing you were) here’s my recipe for a Bitchin’ Valentine’s fondue. Place a double boiler over medium heat. Two cups of Toblerone (or your favorite honey-nougat milk chocolate), 1/2 cup of bittersweet chocolate and 1/2 cup of whipping cream (35 percent MF). Stir until melted. Serve with fruit, croissant bites and salted pretzels. You’re welcome.

Charcuterie Written by Kate Opatz Charcuterie has become as commonplace on Seattle menus as pork belly and its many varieties can be difficult to keep straight. Spending a bit of time to understand them will pay off, as they each have distinct personalities and flavors. Below are some more common types you’re likely to see.

Rillettes

Usually pork, but potentially rabbit, goose or fish, cooked slowly in fat. It’s then made into a paste, packed in small pots and sealed with a thin layer of fat. The result is much like pâté, a creamy mixture to be served cold and spread on bread.

SPECK

Speck is a smoky meat, similar to bacon. Made from hog legs, it is seasoned and smoked with beechwood, ash or juniper for 10 days. It is aged for months and then sliced thin or diced to be used in cooking.

PANCETTA

Similar to bacon, Italian pancetta is salt-cured pork belly spiced with flavors such as nutmeg, pepper, fennel, hot peppers and garlic. It is rolled and dried for about three months, then served sliced thin or in pasta sauces.

COPPA

A traditional Italian pork cold cut seasoned with wine and spices. It is salted, put into a casing and dry cured. When sliced thinly, it’s fatty and delicate, somewhat like ham.

Guanciale

Made from the jowl meat of a hog, guanciale is cured with salt, pepper and chili pepper for a month and then hung for another month. It is generally served as a part of other dishes and sauces to add flavor.

Beef Tongue at LE Pichet

PLATES While charcuterie is available in all forms around the city – on crudos at Anchovies & Olives, with farro at La Spiga or in pretzel dots at Licorous –there are a few places where getting it unadulterated is the way to go.

Earth and Ocean At Earth & Ocean, Chef Adam Stevenson has been making in-house charcuterie since Nov. 7, 2004, the day he started curing his first prosciutto and salami. As one of the first in Seattle to realize the value of charcuterie, Stevenson can attest that making quality products consistently is extremely difficult and time consuming. “I think people are used to seeing these items in the local supermarket deli case and just think that it is made by machines,” he said. He currently has an antelope prosciutto curing that will be done around March of 2012.

Rain Shadow Meats This recent addition to the Seattle meat scene, a neighborhood butcher shop in the Melrose Market on Capitol Hill, is an exciting newcomer. Pull yourself away from the mesmerizing redness of the fresh cuts of meat in the display case and check out the pork pâté with prunes, liver pâtés and rillettes.

SALUMI The undisputed patriarch of the Seattle charcuterie scene, Salumi’s diminutive Pioneer Square storefront turns out some of the city’s most respected and high-quality cured meat. Armandino Batali and family make everything from lamb prosciutto to mole salami. Eating there generally requires excellent planning and a commitment to waiting in line.

One of the city’s most extensive charcuterie plates can be found at Le Pichet. Most of its items are made in the tiny kitchen there. Though all of the offerings are exceptional, the beef tongue is especially interesting and atypical. Chef Jim Drohman has perfected a recipe that leaves the tongue tender and delicious in a way that makes the fact that it’s tongue, secondary. If you ask Brent Harding, chef de cuisine at Le Pichet, making langue de boeuf is a “fairly simple process,” but there’s no doubt it’s also time consuming and requires some skill. The tongue is first brined and cooked, similarly to ham. At Le Pichet, the brine includes kosher salt, brown sugar, pink salt, allspice, clove, juniper berry and peppercorns, and the tongue is submerged in it for a minimum of three days. After it’s removed from the brine, the meat is strained, put in fresh water with the spices re-added and simmered until it becomes tender, usually about four hours. The next step is removing the skin from the outside of the tongue. During the cooking process, the collagen that’s in between the layers of the tongue breaks down, making the bumpy skin easy to peel off. Then the tongue must be pressed. The collagen in a tongue can give it a sticky mouth feel, but pressing keeps the meat together in a cohesive way. “I’ll put my body weight on it,” said Chef Harding. The tongue, sliced thin the next day, is ready to be combined with mustard, a bite of cornichon and baguette for the enjoyment of an impressive artisanal creation.

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DEJA NEW

Desiring a relaxed setting for a date or night out? Belltown Pub has a bit of every casual or intimate amenity you may seek for a comfy yet entertaining evening on the town. Written by Hannah Montgomery Photography by Sam Cook While dressing up for clubs and bars in Belltown can certainly have its highlights, when executed too often, a draining effect may be triggered from familiarity of events (i.e. nausea and/or vomiting, inability to have conversations due to loud music, complaints about painful shoes, freezing from lack of attire and semi-creepy cat calls or pathetic attempts to grind). Consequently, this can lead to monotonous nights of déjà vu. Let’s be honest here, going out with friends, occasionally drinking oneself into absolute obliteration and dancing like idiots with random strangers can, in fact, be a grand old time. It allows us to let go of our hectic weeks, dress in flashy or scandalous apparel as if animals attempting to attract mates and act in ways highly inappropriate for work settings. However, if this becomes an event more occasional than laundry days and you spend more money on this than weekly groceries, you may want to consider a relaxing night at a welcoming neighborhood pub where drinks don’t cost more than your shoes and conversations are less like cheesy pickup lines and rather the concerns of daily lives instead. Belltown Pub is the perfect location for your rejuvenation. Recently reopened in August, Belltown Pub is a great scene not simply restricted to smashed dancing or pushy, sweaty crowds. While they do have their occasional and quite vigorous dance session, this venue also offers a full dinner menu as well as a list of great beers, fine wines and specialty cocktails to accompany your night. Obviously, it is no secret that food and drinks beckon to be served at various locations in Belltown, so what exactly makes Belltown Pub a necessary destination for a night out? Whatever your initial motives out on the town consist of, whether it is to unwind with friends and a refreshing beer after work, listen to live music, dance your socks off, have an intimate date or challenge others to an intense game of foosball, Belltown Pub is sure to fulfill any revitalization you may need. It is a place that not only exceeds the minimum elements other venues offer, but also supplements each aspect with a cheery, welcoming feel. With love in the air (and the crazed Hallmark fixation on it), February tends to be filled with many gatherings and dates, as this month of romance

encompasses a day well known for its passionate celebrations. We’re not suggesting you start a revolution, but maybe rebel slightly against the cliché by spending dates in a more relaxed, unfussy fashion rather than succumbing to the pressure of costly, uptight expectations. The clever idea about experiencing a date at Belltown Pub is that you are given several options for the mood in which you intend to portray. It can host a laidback setting for meeting up for a drink, an energetically sporty setting for watching a game together, a worry-free setting for letting loose and dancing, a delicate setting perfect for dinner for two or a cozy setting perfect for sitting just close enough to share a one-on-one conversation. Dave Tolan, an owner of Belltown Pub, confirms this venue as being just the right place for a date. “It’s great for being out but also alone,” he said. “It’s a relaxing, casual, but also intimate setting, perfect to put couples at ease. We are definitely the opposite of hoity-toity, so you can come in dressed up or dressed down and be welcome.” Sometimes it can be a struggle to find a place that is exclusive and inviting for dates, yet still affordable. Well good news for those seeking different fun angles for enjoyable date nights. Belltown Pub has eight large, self-enclosed booths with high backs and dim lighting ideal for that personal evening out which Tolan described. Brick and iron accents with warmly painted walls invent a calm and classy environment perfect for “couples to come in and create their own, personal atmosphere,” Tolan explained. Upon entering the forest green, cream and gold trimmed venue, one notices an inviting bar to the right slightly enclosed by tall, wooden tables and chairs, accompanied by seven strategically placed LCD TVs; all idyllic for grabbing a crisp, cool beer on game days. Positioned low and to the left are sizeable booths bestowing an aura excellent for personalized dates or groups of friends wishing complete absorption into their privately fashioned ambiance. At the back of the venue rests a secluded lounge, inviting an even more tranquil conversation. Just above lies a loft offering entertainment via shuffleboard, pool and foosball tables, should the date’s dialogue take an awkward or lifeless turn. In addition to the variations this setting proposes

“The more you eat, the less flavor; the less you eat, the more flavor.” ~Chinese Proverb

already, hidden above Belltown Pub itself awaits a newly remodeled and considerably large, gorgeous ballroom in which the venue’s talented chefs will be catering once open. Tolan expressed his eagerness for the new feature when he spoke of their previous kitchen skills and experience. His partners Erwin Arceo and Zach Nethercutt independently worked in and ran kitchens and restaurants from here to San Francisco – The Loft, Metropolitan Grill, The Wing Dome and more – thus displaying their catering qualifications through original treats and delightful twists on classic comfort food. “We make delicious house-made mac and cheese balls that are hugely popular and also a good German-style schnitzel, great trout, salmon, house-made bratwursts and an amazing butternut squash ravioli,” Tolan shared. “We try to do a little bit of everything really well.” Appetizing cuisines served in a friendly and entertaining environment are impeccably paired with delectable wines, interesting cocktails and mouth-watering beers. Pouring from nine separate taps rotates imported beers from pilsners and IPAs to crafty beers from local breweries such as Two Beers Brewing Co. and Emerald City Beer Company. “Oh and you’ll always find Pabst here,” Tolan added. “You just can’t get rid of it.” He also noted their collection of uplifting ginger beers and cocktails that are served in traditionally chilled copper cups. “Once someone at the table orders one, usually everyone at the table orders one,” he said. Undoubtedly, the owners of Belltown Pub recognize the importance of running a venue with much to contribute. While there is already the opportunity to dance every Thursday night to live band Fiasco as well as special occasions and holidays with DJ Jay Battle, an additionally immense open room for vigorous dancing and craved dining is simply one extra aspect the venue can successfully tackle. So whether you choose to initiate your evening with a tasteful drink before face-planting from countless shots at a club, fill it with an entire date night or pub gathering with friends or end it with scrumptious comfort food to satisfy the hunger from intense dancing, Belltown Pub is open for your nourishment and restoration to cure the longtime effects of one too many Belltown déjà vus.

BElltown Pub 2322 First Avenue Seattle, WA 98121

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IT WAS WRITTEN Written by Michael McClarron Photography by Brian Oh ◆ Writer’s Block wrote the hook for the song “Fly” featuring Rihanna on Nicki Minaj’s debut album “Pink Friday.” ◆ Writer’s Block is signed to Beluga Heights, a record label run by J.R. Rotem. They are joined by notable acts such as Sean Kingston, Jason Derulo, Iyaz and Auburn. ◆ For more information on The Sky Movement and Writer’s Block visit theskymovement.com

Having been born and raised in Tacoma, I can say that I am an expert on everyone else’s outlook of Tacoma. Often portrayed as the little brother to Seattle, Tacoma is known by many to always be one move behind, always one step back. Tacoma is even criticized for having a certain “air” to it…literally. I’ve come up with a catchphrase to defend the City of Destiny: “Open up the window, smell the aroma. If you ain’t used to it, then you ain’t from Tacoma!” The smell of success is certainly in the air and there is something cooking in the South Sound that has been grounds to get excited again about my hometown. While Seattle’s music scene has been growing exponentially as of late, there have been just as many work hours put in by a pair of incredible artists in Tacoma. Their humble beginnings have paid off, as they are now celebrating credits on Nicki Minaj’s platinum-selling album, “Pink Friday.” Now is the time to become acquainted with Writer’s Block. Comprised of two distinct talents, Clemm Rishad and William “Ill Will” Jordan, Writer’s Block is in production with Young Money, JR Rotem, Jason Derulo, and Kid Cudi, along with a slew of other notable artists. An impressive resume indeed for two young men, both under the age of 25, who have seemingly just begun. One of the things that set them apart from many other artists their age is the approach they take to the ever-changing climate of today’s music industry. “What makes us such great writers is the fact that we are actual fans of music,” Rishad mentioned. “Which means we have great understanding of what it should sound like, where music is heading in the near future and we also know how to relate to the artists and listeners which keeps us ahead of the game.” Jordan added that “Right now, it’s just about humility. I feel like that’s what keeps you hungry and keeps you motivated. We don’t ever want to get to the point where we feel like we’ve reached our peak, so we’re constantly challenging ourselves.” Upon meeting Writer’s Block, one would assume that these two have been working together for quite some time and rightfully so. Although Writer’s Block is a relatively new entity within the Sky Movement’s umbrella of acts, they have quickly established themselves as a force in both the local and national scene. The songwriter’s are quickly staking their claim as some of the best up-and-coming songwriters

Black-eyed peas are not peas. They are beans.

for other artists, while simultaneously they have been quietly brewing up a storm of their own original works. “I’ve always been a fan of Clemm’s music, so when he hit me up about (us) working together I was stoked,” Jordan explained. “The first song we did was a song called “Pretty Girls.” Rishad said of the duo’s original work, “We’ve been discussing coming out with a collaborative project combining some local talents we’ve been working with along with a mix of some new sounds (Writer’s Block) is experimenting with. All of this will be coming soon.” You may already be familiar with the name Clemm Rishad from recent memory. He has been a feature artist for DList Magazine as a solo talent prior to his signing with Universal under the Sky Movement umbrella with Writer’s Block. Rishad is the voice behind the anthem for the Washington Huskies basketball star Isaiah Thomas. Seeing him progress as an artist has been rather inspirational. “My influences came from simply my passion for

music, my family and getting my messages across to the fans,” stated Rishad. “It took some years to do, but I was able obtain a lot of loyal fans who were moved by stories and my drive that I had for this music. The more they embraced the movement the better I got and the harder we worked. The rest is history.” William Jordan is a fresh face to the scene. Just recently having turned 21, he’s already been able to achieve and see more than his age would normally permit in terms of his career. This can partially be attested to his way with words as well as his upbringing. “I will write to any (music) I can get my hands on. I grew up in a house where there was always some kind of music playing, a lot of different styles of music, so I’ve never only listened to one specific genre,” Jordan said. “I can’t even imagine limiting myself to one type of music (genre). I feel like keeping an open mind gives you an open sound, which keeps your listeners’ attention because they never know what you’re going to do next.”

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Athletes trying to score in the restaurant industry Writen by Sheena Nguyen Aside from being athletes, superstars such as Brett Favre, Dwayne Wade, Pete Rose, Michael Jordan, Larry Bird and Wilt Chamberlain have one more thing in common. Although each has found varying degrees of success in their respective athletic arenas, they have all had limited success making it as a restaurateur. Making it in the restaurant business can appear to have many aspects in common with making it as an athlete. One has to know what he or she is doing from the inside out, working as a cohesive unit or team is essential and pleasing the customers/fans will ultimately guarantee job security. These steps could seem second nature to any athlete who has been practicing their sport religiously, but for those who think that as a result it will be easy as cake for them to open a restaurant, it would be wise for them to put the spoon down and think again. According to a Forbes survey, 60 percent of restaurants in general fail in three years and that rate may be even higher for athletes’ restaurants. Since football season is now over for the Seattle Seahawks, these guys may want think again if they get bored during the offseason and want to invest in their own restaurant. Here are just a few failed endeavors as well as success stories of those athletes who have taken a swing at the restaurant industry. Miami Heat guard, Dwyane Wade, has his name to the D. Wade Sports Grills. It is fortunate for him that he still has a career on the court because a number of these restaurants have already shut down. South Florida does not seem to have much ground for restaurant success, as even Dan Marino who is retired but whose name remains golden in the sunshine state has witnessed his three Fine Food & Spirits locations close. Migrating away from the athlete restaurant hole of the United States, some have found a slightly higher level of achievement. In St. Louis, former Cardinals player and current broadcaster, Mike Shannon, has a restaurant to his name that is notable for its two S’s: steaks and service. Those have played a huge part in this watering hole becoming a local favorite. Former Saints and Bears coach Mike Ditka has found restaurant success in both of his Ditka’s locations in Chicago and Pittsburgh, where the restaurant is known to have a personality much like its owner: big and bold. It probably doesn’t hurt that he is present almost every evening to greet his loyal following either.

Part of the secret of success in life is to eat what you like and let the food fight it out inside. ~Mark Twain

A little closer to home, longtime Pittsburgh Steeler superstar running back, Franco Harris, who retired as a Seattle Seahawk, actually studied restaurant management during his college undergraduate days. He has tried his had at a number of franchises including Wendy’s, T.G.I. Friday’s and most recently, the D’Lites of America. He is both knowledgeable about the industry and motivated in the business, which are both key ingredients in becoming accomplished in this field. However, it does seem like he is the exception to the many failed attempts athletes have made at becoming restaurateurs. Failed attempts seem to outnumber successful ones about as many times as the appearances the Steelers have made in the Super Bowl compared to the Seahawks (that’s a grim 7-1). The most disastrous story may come from one of the most infamous athlete-owned restaurants of all time, Bachelors III of Joe Namath, a Super Bowl champion, in the 1970s. His establishment was frequented by mobsters and authorities shut down the operation soon after, alleging that it was a front for organized crime activities. For those still aspiring to open up their own restaurant, take some advice from these athletes who have already set precedent. ◆Actually be present. Hungry people are more likely to patronize your namesake eatery if they believe you actually eat there. Go figure. ◆Don’t copy a bad idea, a la All-Star Café backed by Joe Montana, Shaquille O’Neal, Andre Agassi, Ken Griffey Jr. and Monica Seles but developed by Planet Hollywood, the same company whose movie star-themed eatery business model crashed and burned through 100 worldwide store closings. ◆Make it about the food. A quality cut of steak: good. Hulk Hogan’s Hulk-a-Roos: tap-out. ◆The city of Seattle has a booming restaurant scene, but is rather untapped by athletes. So whether they can find a recipe for success here is still in question.

Written by Tricia Mann Photograph by FusionBeauty On Nov. 19, Kim Kardashian made her first visit to the Northwest for an appearance at the Bellevue Nordstrom to talk about the launch of Fusion Beautyâ&#x20AC;&#x2122;s Objects of Desire holiday collection and Illumifill Line Filling Luminizer. Nearly 2,000 of her adoring fans waited patiently to get a glimpse of the Hollywood socialite. Just before she made her way through the crowds, I had an opportunity to sit down with her to hear firsthand how the reality TV beauty keeps up her appearance.

Madagascar produces two thirds of the world’s vanilla.

Tricia Mann interviews Kim Kardashian

photo by Jean-Marcus Strole

I socialized with a several other local reporters in a makeshift green room area until I was told it was my turn to meet her. I approached a room guarded by security in a back part of the department store not accessible to the public on the top floor. As I entered the room, I was surprised by her 10-person entourage that consisted of celebrity makeup artist Joyce Bonelli and her publicist, Noelle Keshishian. Although Kardashian and I had crossed paths at several celebrity events, I had never had the chance to meet her in person in this intimate of a setting. In person, Kardashian truly exudes beauty and social grace. Her skin glowed against the bright lights as she greeted me with her warm smile. The only thing that could make her sweeter is a southern accent. I also had my own one-man entourage with me, photographer Jean-Marcus Strole. He snapped a few photos of the starlet, dressed to the nines with her black Birkin bag and matching Report Signature boots. Kardashian’s publicist warned us ahead of time that she would have to approve all of the photos that we took. She quickly scrolled through the shots to make sure the voluptuous star was not showing too much cleavage. We sat down kitty corner from each other. I was reminded of our short time frame, so I initiated the conversation. Kardashian has endorsed many brands. She focuses primarily on brands related to fitness, fashion and beauty. Although her mother Kris, also known as the “momanger,” and Kardashian receive a tremendous number of opportunities daily, they always discuss them together to see what is the best fit. When Fusion Beauty approached them about working together, they both agreed that it was something they wanted to be involved with. “I thought it was such a natural fit,” Kardashian said. “I have been using Fusion Beauty lip glosses for years now. When something makes sense, you use the product and love the product. I felt they had so many cool concepts, such as the Amplifat™ that they

use in the lip plumper and also in their other products. For a cosmetic company to think about anti-aging is a great benefit. Usually that only happens for skincare and not really cosmetics. I thought it was different, ahead of the curve.” For those of you not familiar with Fusion Beauty, it is a brand known for innovative, multi-purpose color cosmetics combined with the high-performance, antiaging benefits of skincare. The Amplifat™ Kardashian mentioned is an exclusive peptide in Fusion Beauty products that plumps the skin, reducing the look of fine lines and wrinkles. Kardashian just recently had her 30th birthday and by no means does she look it. When so much of your career is riding on your appearance, it seems there is more pressure to stay youthful looking. When I asked Kardashian about what she might be doing differently as she ages, she did not seem all too concerned about making any major changes to her lifestyle. Her general attitude was just taking overall good care of herself. “I always feel that it is important to start young,” she stated. “When there are products that have great anti-aging benefits in them, you want to switch to those as opposed to regular cosmetics.” Her response so succinctly fits her busy life style. You have to wear make up anyway, so why not use makeup that is anti-aging and keeps you looking young as well as beautiful? Kardashian has had the luxury of being surrounded by the top stylists and makeup artists. With her busy schedule, ending her days in exhaustion, she finds the best beauty advice that she has received is to resist the temptation to fall asleep

with her makeup on. “Thank heaven for makeup wipes!” she said. I do have to side with Kardashian that going to bed with your makeup on is the one of worst things you can do to your skin. Many celebrities have horrible skin from wearing heavy makeup and the traveling, which the latter tends to dry out your skin quite a bit, but Kardashian’s complexion was radiant, without a sign of a breakout or even a wrinkle. When it comes to her daily skincare routine, Kardashian is not high maintenance. “I use a really simple cleansing system called PerfectSkin™,” she explained. “It is a cleanser, toner and moisturizer. I am always pressed for time, so I need it to be really simple.” Kardashian is known for her stunning eyes and most notably her long lashes. Her lush lashes were coated in mascara like a modern day Twiggy. I asked her about her lash secret to which she responded, “I do have long lashes. I am Armenian. It is an Armenian trait.” Not 100 percent satisfied, I probed a little deeper. Was there specific mascara or technique that Kardashian was using? She asked Joyce Bonelli to share more about what she uses on Kardashian’s lashes. Bonelli chimed in, “I use individual lashes on her.” Although Kardashian has tried many different mascara and even has used Latisse®, she did not seem dedicated to any single product for her lashes. Kardashian confessed, “When I do work stuff, I put on lashes to make them pop. I am wearing lashes now.” As a beauty expert, I have consulted many celebrities and typically found they don’t know much more than what cream their esthetician puts on them after their facial. To the contrary, Kardashian really knew her products. Despite having access to worldclass cosmetics and beauty experts, she still prefers to keep things straightforward. “For me, when I am not working I don’t really wear makeup,” she said. “I am always off to the gym. I always joke with her (Joyce Bonelli) that I forgot how to put makeup on.” Kardashian’s daily life may be very different than most of us, but I found her to be very down to earth and approachable. She is someone you can have good time with simply chatting, just like the rest of us.

KARDASHIAN KAPITALISM

photo by Jean-Marcus Strole

Staying up to date with Kardashian’s countless business ventures is challenging to say the least. Although Kardashian has worked with a lot of brands, she is very selective about her partnerships. With a great sense of quality and style, she has chosen to back products that have been great alone, even without her endorsements. This adds to Kardashian’s credibility and adds value to her future business ventures. Here is a recap of what she has accomplished in the last year. Kardashian and her sister Kourtney rang in the New Year with the premiere of their newest E! show “Kourtney and Kim Take New York.” This came within weeks of the announcement of sister Khloe and Laker husband Lamar Odom also getting their own show. According to E!, “Keeping up with the Kardashians” has set the record for the most viewed telecast for the network at 4.8 million viewers. They almost have enough television shows to start their own network.

Kim Kardashian at Nordstrom in Bellevue

Kardashian showed off her svelte physique with additions to the QuickTrim product range. The new line includes a 14-day cleansing system which stimulates the metabolism and flushes out excess water. Quick Trim ® Burn & Cleanse™; a thermogenic fat-loss product, helps to burn calories and curbs appetite. Quick Trim® Extreme Burn™ helps burn calories, curb cravings and increase energy. Quick Trim® Fast Cleanse™ is the 48 hour cleanse and detoxifying system. Quick Trim, carried exclusively by GNC and GNC.com since 2009, just announced expansion to nearly 50,000 retail chains in January 2011. With all the exposure the Kardashians get with

the shows and other public events, you would think there would be no more secrets left to tell. “Kardashians Konfidential” is a book giving us one more chance to learn more about our favorite reality TV family. From boys, beauty and business, the book gives an even deeper look at the sisters, including a Kardashian slang dictionary. Debuting just before Christmas, it landed at No. 4 on the New York Times Best Seller List in its first week. The buxom business women hit NYC to open the third Dash boutique. The November launch was the usual scene for the Kardashians, with mobs of fans and police barricades. Towards the end of the jam-packed month, Kim Kardashian shared her bodacious booty secret on Black Friday with the unveiling of Skechers Shape Ups Kardashian collection. In September, Kardashian announced a partnership with Pascal Mouawad to create a luxury jewelry line, Belle Noelle, named after her middle name Noelle. The Los Angeles jeweler, made famous by the oneof-a-kind Victoria’s Secret fantasy multi-million dollar jeweled bras, plans to launch the collection in early 2011. The Kardashians showed off their curves for Beach Bunny Swimwear with an exclusive partnership announced in May. The collections include the Kardashian Collection, Kim’s Divinity Collection and Khloe’s Sailor Chic. In March, Kim was all about beauty when she announced her partnerships with Fusion Beauty and Perfect Skin. According to Fusion Beauty CEO, Caroline Pieper-Vogt, “As a confident, passionate and driven woman, who is beautiful both inside and out, she perfectly embodies the brand and will be a source of empowerment for all Fusion Beauty women.” The Kardashian sisters created a jewelry line with Virgin Saints and Angels. The VSA collection is inspired by her Armenian heritage. The designs differ significantly in esthetic than other jewelry collections created by the Kardashians. January 2010, Kim launched her Sephora exclusive fragrance, which quickly became a top seller. Kardashian later made deals to expand distribution to Target and Macy’s. Overall reviews of the fragrance show the scent has been well-liked by the public, even by those not seeking out the fragrance because of the Kardashians’ involvement in its creation. We can undoubtedly expect to see many more great collaborations from all of the Kardashians in 2011.

Quick Trim products

Kardashian’s for Beach Bunny Swimwear (Eternal Flame: $198)

“Kardashians Konfidential” Cover photo: Nick Saglimbeni/ Slickforce studios

Virgin Saints and Angels Jewelry

Fusion Beauty “Fusion Lip Gloss”

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Written by Tricia Mann Bright pops of color, rock-luxe embellished garb, light airy fabrics and ‘70s-inspired retro with a twist are several key themes that are in style for the upcoming season. I talked to MAC senior makeup artist, Gina Bettelli, about what to look for in cosmetics for spring/summer 2011 and key trends that she saw working behind the scenes with the top designers during Mercedes-Benz Fashion Week in New York. Here are some ways you can transition into spring makeup with a little Northwest flair.

MAC Cosmetics Strobe Cream $29.50 maccosmetics.com

While bright colored clothing ruled the runway, the makeup was clean and natural. The key to this look is a well-groomed brow and healthy skin. Strobe Cream, a hydrating moisturizer containing luminescent shimmer, is the key to getting a glowing complexion. Exfoliate off all that dry winter skin and add a little Strobe Cream under your foundation. The retro rusts and russet shades are stylish for spring. For makeup, choose a version of the shade with a bit of shimmer or metallic tone, as the matte versions can look muddy on the skin and tend to be more difficult to blend. Try with a bronze or copper eye shadow and complement with matching nail polish.

MAC Cosmetics Jeanius Collection Eye shadow in Diva in Distress Available after March 3 $19.50 maccosmetics.com

Wearing bright colored makeup and not looking like a circus performer is possible. The trick is focusing on one area such as the lips, cheeks or eyes. Try lining just the inner rim of the eye with a teal pencil rather than wearing a teal eye shadow. Can’t handle red lipstick? Wear crimson in a sheer red lip gloss for a less dramatic look. The limited edition Wonder Woman Lipglass is the perfect sheer red with some highgloss shine. Sorry, invisible airplane not included.

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” Doug Larson

MAC Cosmetics Wonder Woman Collection Lipglass in Wonder Woman $19.50 Available after Feb. 10 maccosmetics.com

In the Northwest, spring’s arrival does not necessary mean wearing fewer layers. Looking for a way to transition that olive green jacket? Pair it with a pop of lavender eye shadow to brighten up your look. Pastel pink eye shadow is great way to soften the Balmain-inspired “biker chic” look. Jeans are always a wardrobe staple and match almost everything. Why not find a way to wear them as makeup? MAC Cosmetics has created the Jeanius Collection that offers the perfect shades to complement your denim. Each eye shadow even has an authentic-looking rivet stamped into it.

PROPER ETIQUETTE Written by Kathleen Wallace After offering decades worth of advice to women on every aspect of sex and love, ladies magazines have pretty much run out of fresh ideas. No offense meant to them. After 12 issues a year for half a century or so, there isn’t much fresh ground to cover on the topic of human mating. This may explain why Cosmo’s “100 Sex Tips He WISHES You Knew!” typically includes at least 10 entries that seem frighteningly counterintuitive and usually a couple suggestions that seem unpleasant enough to violate the Geneva Convention. I mean, I’m no “sexpert” and I’m not a doctor, but I’m pretty sure the words “teeth” and “scrotum” should never appear in as close proximity as I’ve occasionally seen them in these lists. There is only so much good advice to offer and the desperate stabs at creativity often go horribly awry. But of all the rehashed and sometimes questionable relationship advice the glossy pages near the supermarket check stand offer, there is one tidbit that has stood the test of time. And despite being constantly recycled, it actually offers some real perspective on romantic interactions. It’s as true now as when I first glimpsed it in the pages of Seventeen, between the lip gloss ads and embarrassing “got my period in class!” stories. Simply put: always watch how your date treats the wait staff at a restaurant. If he’s an ass to your server, he’s probably going to start being an ass to you once he settles into relationship mode. Because the way we treat people who are serving us - and hence professionally obligated to take your rudeness with a smile instead of calling you on it - is an incredibly telling indication of what will happen when things stop being polite and start getting real, as MTV’s producers would have it. It’s important to realize that this little dating axiom has been making its way through the pages of ladies’ mags for probably the better part of 30 years. So remember guys: almost every girl I’ve ever met is aware of it. And on the flip side,

North Carolina is home of the first Krispy Kreme doughnut.

I’d argue a good number of men have intuited this same connection between restaurant manners and considerate behavior toward a mate. So ladies, don’t think you’re off the hook. Though you may never consciously think about it, your behavior in public eateries could be vastly reducing your batting average with the opposite sex. With that in mind, DList would like to offer this little rundown of how to behave like a civilized human when eating out. It’s not about which fork you use or whether you fold your napkin when you’re done; it’s all about treating other people with respect. And while for many of our readers, this stuff will seem like common sense, more than a decade in the trenches of the service industry proved to me that there are plenty of people out there could use a refresher. This will be like one of those videogame walk-throughs, only instead of showing you where to get the extra life containers in “Zelda,” it will show you how to avoid alerting your date that you’re a self-centered jerk, at least until well after you’ve bedded her. You’re welcome.

Getting a table

It may be surprising that you can screw this up, but like anything, people find ways. For one: unless it’s specifically noted, don’t seat yourself. There is usually a system in place for seating people in sections that was specifically designed to keep things both monetarily fair and smooth-functioning for the service staff, and you strolling confidently past the host stand and taking whatever table you see fit is kind of a dick move. The table might very well be reserved or the section closed or the server already over-stretched. Now, if there’s a specific table you want, feel free to ask. Most seating rotations take into account that people will always want to sit in booths, near windows, etc. first and your preferences will almost always be willingly accommodated. But think of it this way; if you’re visiting a new friend’s house, no one would ever think it rude to ask for a glass of water. If you walk right in and open up the refrigerator without a word, however, your new pal is already wondering what kind of asshole he just invited over.

Meeting your server

I can’t even begin to enumerate the times in my service career in which I walked up to a table, looked people in the eye and pleasantly asked how they were doing…only to receive a blank, expectant stare with all the warmth of a dial tone. Even if I’m being forced to ask it, “How are you doing this evening?” is not a rhetorical question. Engage your server like you would any other human being. You would never meet a potential business client and stare them down when they offered to shake hands, would you? (If you said yes, you probably don’t have enough money to be eating out much anyway, so you don’t have to worry about most of this stuff). A server is not a servant and you owe them the same courtesies they owe you. If you want something that brings you food without all the pesky human dignity, there are plenty of vending machines more than happy to oblige. And if they force you to sit through a laborious list of specials and happy hour deals, just grin and bear it. I have yet to meet the kind of server who is emotionally committed to your dining experience the way that spastic blonde guy Jennifer Aniston works with in “Office Space” was, so he or she is probably required to do this rigmarole. Listen politely and thank them when they’re done. Remember, being able to listen patiently to long, detailed descriptions of things you’re not at all interested in is a very, very important relationship skill. So practicing this and being able to demonstrate it to potential mates will definitely pay off down the road. Also important to note: the fact that someone works in service does not mean they are an idiot. I cannot overstress this. There is literally no other vocation that works as well as serving does around things like college workloads and young children, so the fact that a person works in a restaurant does not mean that they were just too stupid to get that awesome call center job you have. Serving is some of the best money you can make on an hourly basis without operating heavy machinery and comes with a flexible schedule. I’ve worked with plenty of servers with post-graduate degrees who could take your ass to school in Trivial Pursuit, so don’t think you’re being cute if you talk down to them. You’re only reminding them to update their resume and that you’d probably never be the wiser if that steak on its way to your table took a brief detour through the employee bathroom.

Ordering

One very simple rule to keep in mind here: don’t shoot the messenger. Anything that has to do with available salad dressing options, things being pre-prepped in such a way that you can’t get your entrée with no garlic, the bartender not having the faintest idea what you mean when you order “a Dallas Pimp Juice”—none of these things can possibly, possibly be your server’s fault. Yelling at them for it just makes you look like a pushy lunatic, but passively aggressively attacking them for it by sighing loudly and sulkily saying you “guess” you’ll have something else is like giving your date a visit from the Ghost of Emotional Manipulations Yet to Come, and may be even worse. If you’re trying to psychologically punish a waitress for telling you there’s no more potatoes au gratin for the evening, your date can only imagine what an ass you’ll be when she’s not willing to make 200 chicken wings for you and your buddies’ poker night down the road.

Eating

Table manners beyond the reasonable application of utensils and a napkin in the lap are always a matter of opinion, so we won’t dwell on those. If anything, I

might argue that the kind of person deeply offended by an inappropriate number of fork tines spearing a cocktail weenie is the sort of high maintenance nightmare you should probably avoid anyhow. But there are still a few places you can set off the jerk-off warning light when the food comes. If you don’t like the food you’re brought, it is not unreasonable to want something else. Sending food back is not in and of itself a rude behavior at all. You’re paying for something and you want something you can enjoy. But again, keep it in perspective, taste is subjective and even the best kitchens are filled with mere humans who screw up occasionally, so there’s no need to berate or guilt trip your server over the food they brought. Keep in mind that, again, they are just the messenger here and if politely asked will probably be genuinely concerned enough to actively pursue getting the problem fixed. Making a scene about it and insulting the restaurant staff is a better way to play “Whose Testicles Have Been in My Soup?” than to get the situation remedied. Unless the restaurant is fairly slow, it’s also courteous to try to make requests in a reasonable and timely manner. If you haven’t seen your server stop moving since you got there, it may not be a good time to ask if she can go find out from someone exactly what brand and vintage of wine in which your mushrooms were sautéed. And it’s okay to ask for extra napkins and some Tabasco and another drink after the food comes, but please, try to do it all at once. This isn’t necessarily asshole behavior, but it demonstrates forethought and consideration for another person’s time. And if Dr. Phil has taught us nothing (which is an argument we’re not going to get into right now), it’s that this is the kind of thing that holds relationships together. So showing a date you recognize even a server’s time and needs are also valuable to you may be even more effective than roofies at getting them into bed, plus lead to better and less felonious sex once you do.

Paying

We’ve published at least a couple bar etiquette articles in the past and we’ve tried everything from gentle cajoling to recommending enforced sterilization to point out the importance of tipping. But since the importance of this part cannot be understated - especially in the context of impressing a date - we’re going to continue to beat this dead horse like it’s full of freakin’ candy. Restaurants pay minimum wage across the board. Bottom line. Thankfully, Washington and Oregon number in the few states that don’t allow a special, subminimum wage for a server that amounts to virtually no pay (and often only covers the taxes on mandatorily reported tips). But what separates eating in a restaurant from the Jack in the Box drive-thru is specifically the intercession of a human being with a personal financial interest in your positive dining experience. The only reason your food doesn’t cost more to cover living wages for the entire staff is because it’s assumed that you will have the good taste and gratitude to help make up the difference. And as far as dates go? You may as well ask your date if her hotter sister is also single, because at that point you’ve already struck out and are strolling back to the dugout. On the other hand, if your date seems impressed that you didn’t shell out a tip for your hardworking server, I give it three months before your credit card is in her purse. Enjoy each other. In the event of a group date sort of scenario, please don’t ask for separate checks at the very end of the meal. Especially if you all had five or six different drinks, a round of shots and a few random shared side orders of jasmine rice or whatever. This is going to be a nightmare for your server. If you did forget to ask ahead of time, just suck it up and divide the check into equal sections or just man up and put it all on your card and let your friends pay you back if you must. Even non shallow women get all soft and friendly when they see a man with the resources and generosity to not sweat sharing a little. It’s pretty deeply embedded in the genes we developed by voluntarily mating with the type of guy who’d bring home a dead saber-toothed tiger and feed the whole tribe back in the day. So there you have it. Your basic survival guide to avoiding the more subtle restaurant faux pas that will alert your date that you lack the perspective or empathy to be a worthwhile emotional investment. Just try to remember that your server is being specifically paid to (as a friend once beautifully put it) politely tolerate your impoliteness. So just because he keeps smiling patiently doesn’t mean you aren’t behaving like an insufferable ass. So if you find yourself home alone later that evening, with nothing but spit-laced leftovers and your Internet porn subscriptions to comfort you, it’s a good indication that in the eyes of your date, you probably were.

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FAT TuesdAy MArch 8, 2011

pnkultralounge.com

Tuesdays, 7pm-10pm

WINE, STARS AND GUITARS

W/ NEO-FLAMENCO, GUITARIST ANDRE FERIANTE andreferiante.com

WINE SPECIALS: Malbec Reserve Chili. (Red) $4 Cote du Rhone France (white) $4 Cote du Rhone France (Red) $4

The Art of Giving

Written by Angela Marino Flowers wilt. Gift certificates are unoriginal. The typical Valentine’s Day gifts are monotonous like the rain in winter. It is time to recharge the gift-giving creativity for that special someone. This Valentine’s Day, give a gift out of the ordinary.

Chambord Vodka

GORJANA Tusk Tier Pendant

Chambord French Vodka infused with a black raspberry flavor is sure to wake up all your senses. The Chambord vodka is packaged in a bottle similar to that of a perfume bottle. The playfully designed bottle and impeccable taste will add an extra element of elegance to any cocktail.

The double tier pendant adds an extra hint of interest and appeal. The delicate chain balances the heavy metal piece, which makes the eye-catching necklace even more chic. The quality and design are exquisite, with each reflection of light gleaming off the flawless metal. This necklace will be a great addition to any woman’s jewelry collection.

Available at: www.chambordonline.com

WALTER STEIGER

For Her

These multicolored booties are exactly what the woman in your life will to need to be ready for spring. The sassy color combination gives a funky edge to the drab winter days. The layered colors give each angle of the shoe a different color combination, so whether coming or going the booties will look fabulous. These statement shoes will amaze the fashion fiend in your life. Style # 9274 Name: Mistigri Available at: www.waltersteiger.com

MARC JACOBS Baroque Ingrid Bag

Theo Chocolates Casanova Caramels

This handbag is unlike any other, with intricate detailing and the highest quality materials. The chic bag is made of quilted nylon combined with a braided chain handle that signifies elegance with the utmost functionality. This is perfect for the woman who has it all and that still isn’t enough. The gorgeous bag will complement any of her outfits.

This assortment of caramels will satisfy the pickiest palate. The high quality chocolate morsels have a smooth texture and creamy caramel filling that will dissolve with ease in your mouth. Each chocolate is carefully prepared with a simple topping that looks effortlessly elegant and delicious. Any sweet tooth with be fulfilled with these delicious pieces of chocolate indulgence.

Available at: www.marcjacobs.com

The first soup was made of hippopotamus.

Available at: www.theochocolates.com

Available at: www.gorjana.com

Zub Zayu Watch Nooka is known for anything but ordinary watches. The innovative watch faces use dots and lines to indicate the time. The dots represent the hour and the line represents the minutes and/or seconds. These watches are available in an array of bright colors and will be sure to get anyoneâ&#x20AC;&#x2122;s attention. The curved watch band provides even more comfort. The soft rubber-like texture will feel as if nothing is on your wrist. A great gift for the man who likes to combine functionality with one-of-a-kind pieces.

Engraved Shaving Set

MacBook Air

A sleek shaving set that would glimmer and sparkle in any manâ&#x20AC;&#x2122;s bathroom. The intricate design demands to be out on display. The laser engraved handles ensure an anti-slip grip and maximum comfort. The silver tip badger shaving brush and razor are heavy to provide comfort and balance while shaving. The shaving set is for the man that craves the barbershop close shave, but is unable to make the time. This distinct shave set brings the barbershop to his home to use every morning.

This laptop weighs in at barely more than two pounds, which makes it a great gift for the man constantly on the go. This little beauty is also little more than half an inch thick, which makes it even easier to toss in a briefcase and head to the office without having to deal with the heavy burden of a typical laptop.

Available at: www.theartofshaving.com

Parrot AR.Drone Quadricopter For the guy who is still a kid at heart, the Quadricopter is just what he needs. This high tech Quadricopter is equipped with a built-in WiFi system which allows the pilot to control the copter with an iPhone, iPod or iPad by simply downloading the application available on iTunes. The onboard cameras allow the controller to see in real time what the pilot sees with each flight maneuver. The fun will last for hours with this high-tech and innovative toy.

Available at: www.apple.com

Available at: www.brookstone.com

Available at: www.nooka.com

PAUL SMITH CLAYDON EYEGLASSES

For Him

These unparalleled styles from the Paul Smith eyewear spring collection will bring a sophisticated attitude to any outfit. The frame gradation from black to clear appears more trendy than nerdy for those who want to capture their inner geek while still remaining chic. This is the perfect gift for any man who likes to stay ahead of the trends while staying classic. These frames will be a must have for spring. Available at: www.paulsmith.co.uk

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What inspired you to become involved with fashion design?

My brother, Todd, and I always wanted to be business partners. The clothing angle just kind of fell into our laps. Now it just continues to snowball. The creative aspect of fashion design satisfies my artistic side I think.

Has the theater influenced your designs in any way?

Absolutely. The drama and theatricality of working on the stage is very much analogous to what we do in our design. Clothing should have a sense of high drama, so I think it’s a good marriage.

Out of all the items you’ve created, do you have a favorite or most memorable? Our Lolly collection is my favorite. It is named after our grandmother and inspires a whimsy that has really caught on.

When you’re designing, do you have a specific type of girl/woman in mind? We design for the contemporary young woman who loves what she wears and loves looking amazing.

Who are your favorite designers?

CHAD KIMBALL : DESIGNER FOR Obvious Clothing Written by Kyla I. Stelling

Chad Kimball: designer by day, Broadway star by night. This native Seattleite has taken on roles in both the theater and fashion worlds of New York City. Kimball’s line of women’s luxury tees has been featured in Cosmopolitan, Lucky and WWD, and worn by celebrities such as Fergie and Natasha Bedingfield. His collection, Obvious Clothing, artfully combines style and comfort. Obvious Clothing can be found in more than 200 stores nationwide, including Bloomingdales, Macy’s and Fred Segal. To see more from this designer go to obvious-clothing.com

Paul Smith and Badgley Mischka. I also like what Donna Karan has been up to. She is timeless. Our head designer, Naomi Hunt, is ultimately my favorite designer. She is intensely creative, with a knowledge and passion for fashion and design that most would kill for.

Did you have a specific color pallet in mind when designing your spring 2011 collection? If so, what was the inspiration behind your color choices?

Our inspiration is lightness in nature. Not just colors, but the way colors react to sunshine and brightness. How they react to a spring environment.

Since T-shirts are your specialty, how would you describe “the perfect tee?” A tee that doesn’t just fit great, but reflects the personality of the person wearing it. It should be extremely comfortable, eye catching and personal to the individual.

What do you like most about spring/summer fashion?

I love the lightness. The way the clothing supports and accentuates that thing called “spring fever.”

Which trends are you excited to see emerge this spring? Honeysuckle palettes, ethnic patterning. All exciting stuff!

If you could create a quintessential spring look, what would it consist of? Denim. Neutral oversized Dolman

One cannot think well, love well, sleep well, if one has not dined well. —-Virginia Woolf

made with a very light fabric and accouterments that pull it all together.

Have you ever considered designing for men?

Yes! We have plans to start a men’s line probably a few seasons from now. It will be nice to wear one of my own creations!

Any big plans in the works for your line?

We are working with some washes and embellishments that I really haven’t seen done before. At least not in the way we are presenting them. It’s very exciting and, I believe, ground breaking.

Where is the last place you traveled to? Well, the most significant place I traveled to recently was Washington D.C. to perform at the White House for the first family. It was an absolute honor and thrill of a lifetime!

What’s the best advice you’ve ever received? Just make a decision. You will most likely be right and if you are not, you’ll have to make a decision again to get out of the failed first decision. The odds are always on the side of those who keep trying.

What is most important in maintaining your success?

Loving yourself and loving those around you. Putting on a smile when you don’t feel like smiling goes a long way as well. And take every risk!

In three words, how would you describe your line?

Contemporary. Inventive. Gorgeous.

DList Magazine examines four prominent facets of city life; Dress, Dine, Drink and Dance. How do you relate to each of these categories? What is your go-to outfit, your favorite place to eat, your favorite bar and your favorite nightlife spot for dancing? New York City is the place for the best of all these things! I love my grey Calvin Klein suit. Taboon on 52nd street and 10th avenue serves some of the most inventive and delicious food I’ve ever eaten. Favorite local bars are Hibernia, On The Rocks, Angus McIndoe. Dancing: my nightspot for dancing is in the Shubert Theatre where I perform “Memphis” every night.

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Photographed and Edited by Jhon Catano Graphics by Brandon Palma Styled by Jenascia Chakos Stylist Assistant Daniella Kirby Makeup by Fresh Face Stace Hair by Monique Wilson Models: Kylie Oâ&#x20AC;&#x2122;Brien (SMG), Natalie Levine (SMG), Claire Boyer (TCM), Elina (TCM)

On Natalie: Lace Top and Tights/Wolford www.wolford.com Panty/Chantelle/Fresh Pair www.freshpair.com Shoes/Bettie Page/Ellie Shoes www.ellieshoes.com

On Elina: Bra and Panty/Chantelle/Fresh Pair www.freshpair.com Fur Coat/H & M

On Kylie: Bra/Natori/Fresh Pair www.freshpair.com Panty/Hanky Panky www.hankypanky.com Stockings/La Perla/La Bijou www.la-bijou.com Shoes/Bettie Page/Ellie Shoes www.ellieshoes.com

On Natalie: Bustier/Carnival/Fresh Pair www.freshpair.com Panty and Tights/Wolford www.wolford.com Shoes/Report Signature www.reportshoes.com

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On Elina: Bra/XOXO www.xoxo.com High waisted panty/The Body Wrap/Fresh Pair www.freshpair.com Shoes/Report Signature www.reportshoes.com

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On Claire: Bustier/La Perla/La Bijou www.la-bijou.com Shoes/Report www.reportshoes.com Tutu/stylistâ&#x20AC;&#x2122;s own

in co lla bor at io n w i th DL i s t M a g a z i n e , J o a n

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Written by Michelle Ruiz

Today I’m surrounded by a best off his next creative project. Then there’s friend who doesn’t let me make a cloththe Urban Sensed, who threw his baggy ing purchase without his approval, a guy jeans out the second he saw Pharell rockI’m seeing that exits his bedroom asking ing skinnys and realized he now can apme if I like his new cardigan and even preciate a great fit. And lastly, the Trend friends who attend sneaker exhibitions Fitter, who thrives on checking out the to check out the latest footwear as if its latest eyewear selection Barney’s is carart. Men like clothes. And as I’ve come rying or fawns over the coat his favorite to realize, might even have more sense actor was sporting this week. Of course of their personal style than us ladies. we know that these looks all get inter“They know it when they see it, no pricing twined and personalized to however you around or finding something that is close guys are feeling that day. But most imto it.” Max Heigh owner of Deli recently portantly please note the Northwest isn’t told me of his shoppers. As a Top 5 Win- just the stereotypical socks and sandals, ner of Best Men’s Boutique on Evening khakis, Gore-Tex, Northface or grunge Magazine’s The wearing guy. Best of Western “The Northwest style is Instead of Washington and unique because if you paying homage Northwest Esto the sartocould combine all the looks capes, he knows rial males who from these other major cities, made the list of the NW man and knows that man you’d have our look! Seattle GQ’s 25 Most is full of differ- is just a city that has a blend Stylish Men of ent looks. “If of it all. But at the end of the 2010 like Kanye you could com- day, most guys we are seeing West, George bine all the looks these days want to be confiClooney and my from these other dent in what they are wearing personal favorite major cities, Russell Brand, and look like a gentlemen you’d have our we’ve decided look!” Heigh again!” to praise you said. “Seattle is men here in the Max Heigh | DELI owner | www.deliseattle.com just a city that Pacific Northhas a blend of it west that might all!” It’s completely impossible to categofit somewhere (or in all) of these catrize the dress code here. Much like our egories. Wherever you lie in the fashion big city counterparts, we have a rich array spectrum, we love that you are yourself of influential media such as art, music, and probably don’t realize you’re emitstreets and even the nature we are lucky to ting bold fashion statements. Whatever be surrounded by. your dress might be, it certainly is really Yet we’ve come up with a small list nice seeing a guy wearing a great fitting of our favorite looks seen around our rewhite T-shirt and jeans a la James Dean. gion. First, we have the Thrill Bearer who With all that masculinity and confidence is always outside. His look is matched for underneath, it’s really just your personalthe next trip or adventure. The Street ity and interests that make that lasting first Savvy, who effortlessly looks chic while impression. Keep that Northwest swagger wearing an interestingly cut top with going gentlemen. simple yet just enough accessories to pull

Royce Shorter Jr., drummer/ arranger/composer/musician Madison Valley (The Central District)

Christian LaMontagne, Owneroperator of LaMontane Marketing Group Portland, OR

Adam Sinding, photographer and blogger of Le 21ème Arrondissemen NYC VIA SEATTLE, WA

On a scale of 1 to 10 I would say that fashion is a 10 for me. Fashion is the reason I started my company and the reason we have been so successful in the realm of designers, models and companies.

8. I go in and out of phases. Sometimes I’m an 11 and sometimes I’m a 0.5. Depends on my mood and how busy my life is being.

1 to 10 how important is fashion to you? (10 being the highest) Where do you go or what do you do on a typical Friday night? Capitol Hill Cha Cha and/or Moe Bar

What is one item of clothing you would save from a burning building? Probably my coat

What is your favorite Pacific Northwest restaurant? Hmmmmm...If not Peso’s, it would be Boka and/or Steelhead Diner.

Give us a couple words that describe your style.

Loving, enjoyable, interesting and tantalizing.

1 to 10 how important is fashion to you? (10 being the highest)

Where do you go or what do you do on a typical Friday night? My typical Friday night outing is making sure I have a new outfit bought before it’s time to go out and then heading to dinner with friends and then drinks at a nightclub. It’s Couture in Portland and Venom in Seattle.

1 to 10 how important is fashion to you? (10 being the highest)

Where do you go or what do you do on a typical Friday night?

I used to frequent Linda’s Tavern a lot. I’ve cut that back quite a bit and spend my time socializing at Bauhaus, as I used to live nearly upstairs.

What is one item of clothing you would save from a burning building?

If I had to save one item of clothing it would definitely be my two button cardigan sweaters.

My Dior Homme F/W 04/05 wool Bomber. It was the first really expensive and well-made piece I ever bought and doing so opened my eyes up to the world of Hedi Slimane, which was the main catalyst in my style’s development.

What is your favorite Pacific Northwest restaurant?

What is one item of clothing you would save from a burning building?

My favorite Pacific Northwest restaurant has to be a tie between Portland City Grill and Amber in Seattle. PCG has an amazing view and great cuisine and Amber has the best mood lighting and warmth that’s perfect for the NW.

Give us a couple words that describe your style. Posh, clean, tailored, fitted, New York (both Uptown and Downtown styles).

Restaurant Zoe and Steelhead Diner...tied. Two different styles, both amazing places to spend an evening.

Give us a couple words that describe your style? Comfortable darkness

Paul Kintner, Radio Technician for Industrial Communication Burien, WA

1 to 10 how important is fashion to you? (10 being the highest) 7

Where do you go or what do you do on a typical Friday night?

Typically I will look for a good hip hop show, somewhere in Ballard or Capitol Hill area. If no show, then I’ll hang out with the crew and drink a bunch of beers.

What is one item of clothing you would save from a burning building?

Probably my Northface jacket. I would be soaked outside without it.

What is your favorite Pacific Northwest restaurant? My favorite restaurant in Seattle would be Joe’s by Fauntleroy.

Give us a couple words that describe your style.

Carefree outdoorsman who lives to travel, cares a great deal about family and the people closest to me. In other words, not trendy.

UNDONE By Kristen Puckhaber

With springtime just around the corner, that may mean more sun. But here in the Pacific Northwest, we fight through the chill until our true summer starts. Choosing a versatile sweater based on the cut and color will help identify the season, but keep you warm until it’s “lyin’ on the floor.” Photography by Brian Oh Editing by Jhon Catano Styling by Kristen Puckhaber Assistant Angela Marino Model Esteban Rivera (SMG) Clothing available at URBANITYSHOP.COM William Rast Jeans | JAKE RVCA | “V” TEE Rocksmith sweater Creative Recreation | CESARIO LO LRG sweater Pro Keds | ROYAL PLUS KREW | Terry Kennedy Signature Denim

propping provided by Antiques at Pike Place

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FEBRUARY 2011 SEATTLE EVENTS

Pacific Northwest Ballet’s Cinderella McCaw Hall | February 4-13

Pacific Nor thwest Ballet star ts off the New Year with Kent Stowell’s “Cinderella.” Though Walt Disney adapted “Cinderella” for the big screen in 1950, the stor y was originated from a French fair y tale written by Charles Per rault. After a nine year hiatus, choreographer and dancer Kent Stowell makes his return with the beautiful and classic “Cinderella” ballet. A definite must see.

BASSNECTAR Paramount Theatre | February 5

Bassnectar, known for his incredible live light shows, knack for electronic music and combination of mainstream music with underground flavor, comes to Seattle to rock our electronic world. Not only are his music and live shows a crowd favorite, but his involvement with Conscious Alliance, a charity that benefits impoverished Native American reser vations in the U. S. adds to the list of reasons why we love Bassnectar. With five of his shows already sold out, this concer t is sure to fill up quickly.

Smokey Robinson Emerald Queen Casino | February 12

William “Smokey” Robinson is best known for his presence associated with Motown record label in the ‘50s and ‘60s. As a member of the Motown group the Miracles, Robinson showed off his singing and songwriting skills and recorded more than 70 Top 40 hits. Robinson, in his 50 -plus years in the business, has also won the Grammy Lifetime Achievement Award along with an induction into the Rock and Roll Hall of Fame in 1987. A master at work.

DLIST GOLDEN TICKET With LUCIANA Venom Nightclub | February 24

The DList Magazine Golden Ticket Par ty is the best par ty of the month in many people’s eyes. This month will be no different when DList presents the “Seeing Sounds” par ty with Electro/Pop phenomenom Luciana per forming her hit song “I Like That.” Get your tickets now at w w w.dlistmagazine.com.

Eric Clapton Key Arena | February 26

Ranked four th on Rolling Stone’s “10 0 Greatest Guitarists of All Time,” Eric Clapton has been making music for years. He has won the Grammy Lifetime Achievement Award and been inducted into the Rock and Roll Hall of Fame three times. His music draws from his rock background and his various musical influences such as Bob Marley and Bob Dylan. Don’t miss out.

Ozzy Osbourne Tacoma Dome | February 5

Rock of Ages Paramount Theatre | February 8-13

Oz z y Osbourne is a ridiculous man…a ridiculous, ver y talented man. Known for his head banging music, ability to bite the head off a live bat and craz y musical talent, his live shows are unpredictable and always amazing. As if an Oz z y Osbourne show could get any better, Slash will be the opening act for the second leg of the tour beginning in early Januar y. The show will feature music from his 40 -year long career and 10 award-winning heavy metal albums, all of which will be in Oz z y fashion.

After a fantastic Broadway run, with five Tony nominations and t wo Drama League per formances, “Rock of Ages” has proven its staying power among musicals. “Rock of Ages” is based around the music from various ‘8 0s glam metal bands such as Journey, Sty x, Pat Benatar and Bon Jovi. This Broadway musical enter tains audience members with its comedy driven plot line and hit music from the ‘8 0s. What a show.

Ke$ha: Get Sleazy Tour Showbox SODO | Febraury 16

Ke$ha burst on the music scene in early 20 09 with her background vocals to Flo Rida’s hit single “Right Round.” After the single’s success on the Billboard char ts, Ke$ha (yup, that’s a dollar sign in her name) signed with RCA Records and became a phenomenon almost overnight. Her newest album, “Cannibal,” has already released a Billboard topping single “We R Who We R.”

Seattle Flower and Garden Show Washington State Convention Center | February 23-27

What began in 1989 as a gardening enthusiasts gathering has grown to include more than 3 0 0 exhibitors, six acres of show gardens and the largest selection of free hor ticulture seminars. This show is the per fect destination for family fun, with free admittance for kids under 12 and a kid’s mini - garden with interactive activities.

2419 First Ave. Seattle, WA 98121 www.kuhlmanseattle.com

KUHLMAN Written by Steven Dolan Photography by Doug Betzold

For nearly 12 years, Kuhlman has provided Seattle with ready-to-wear and bespoke tailoring, becoming a part of Seattle’s fashion heritage. It is this same idea of heritage that informs the fashion it sells. Since the 1980s, Scott Kuhlman has been contributing to Seattle’s often overlooked fashion scene. Largely self-taught in the realm of sewing and a former student of sculpture and having already sold his own jewelry and clothing in other stores, he eventually decided to found his namesake boutique, Kuhlman, in Belltown in 1999. With its beginnings as an exclusively bespoke tailoring and menswear retailer, Kuhlman later expanded to womenswear at the request of clients’ girlfriends and wives, lusting after their own versions of various men’s fashions. From such developments, Kuhlman has transformed into what can be seen today. The store itself has a vaguely nostalgic feel, complete with exposed brick and soul records of the ‘60s and ‘70s often filling the air. Every three months, an artist takes up residence on the walls. At the moment, Laura Hamje’s series, “travels. traverses,” provides painted snapshots of the pastime of the American commute, perfectly complementing the timeless spirit of the store. The clothes and accessories, thoughtfully placed throughout the space, mirror their surroundings, with heritage brands like Penguin and Fred Perry standing by ready to be scooped up by a modern urban gentleman. Younger brands like RVCA contribute a twist for the more trend-minded customer.

Ranging from $100 to $300 for a coat and $150 to $250 for a pair of jeans, the price reflects Kuhlman’s taste for quality clothing. The style is generally classic, but maintains a necessary modernity that savvy city-dwellers respond to. Putting it quite simply, “I like old stuff,” he said. “I’m still enamored with the British sensibility.” Kuhlman favors slim, fitted tailoring to the baggier, less trim look of the notso-distant past. A team of tailors assists Kuhlman and his clients through the process of bespoke tailoring, which includes three fittings, takes eight weeks to finish and begins at $1850 for a two-piece suit. Not to be confused with made-to-measure, bespoke in general is a highly specific process in which clients maintain control over most elements of the product. Judging by the tall stacks of fabrics in the store, there is a lot to be chosen from. When asked about his customers, Kuhlman divulged, “The people who are into style find us.” If the lifetime of the store is any indication, fashionable men and women will continue to flock to this boutique for years to come.

1420 Fifth Ave Suite 219 Seattle, WA 98101 www.capellis.com

Capelli’s Written by Kyla I. Stelling Photography by Doug Betzold

Reminiscent of an age when men had access to a comfortable, intimate barbershop environment and a customized grooming experience. Good grooming can provide a man with a competitive edge, within the business world or any facet of life. The men of Seattle, who used to be limited to upscale women’s salons for a good hair cut, now have another option. Capelli’s, a gentleman’s barbershop located in downtown Seattle, provides specialty grooming services that are geared specifically and solely for men. “Capelli’s is a modernized ‘old-school’ barbershop,” owner Simone Loban explained. “It’s where a man can come and feel like it is his place.” A cross between a law library and a cigar lounge, Capelli’s interior is cozy, sophisticated and representative of an era when men had their own haven of quiescence and luxury. The waiting area carries an ambiance of regal yet modern refinement. It’s furnished with classic, vintage-inspired leather chairs and decorated with rich, warm tones. Aged oak bookshelves line the walls, offering an array of men’s magazines, newspapers and books. A plasma television, mounted adjacent to the seating area, provides waiting clientele the opportunity to catch up on news and sports.

The custom-made hair stations are set up in a formation that creates an open environment. “The open space allows this social factor,” said Loban. “Men can socialize and talk about their kids, business or whatever.” Capelli’s layout generates, like traditional barbershops, a congenial, friendly atmosphere. The most popular selection on Capelli’s menu of services is the Signature. It includes a consultation, shampoo, scalp massage, precision haircut, style and hot towel neck shave. “Our services are based on the individual. It’s about the customer’s own experience, rather than just being a chop-shop,” mentioned Loban. Whether you’re a business professional or a student, you deserve premium, attentive and uncompromising grooming services. A Capelli’s client can expect exceptional treatment and superior individualized care.

SEATTLE | FEBRUARY Where’s The Party At? MONDAY

TUESDAY

WEDNESDAY THURSDAY

“MOE BAR MONDAYS”

“DJ HERO BATTLES”

@ Moe Bar

@ Chao

The hottest Monday night on Capitol Hill with Tigerbeat & guests and drink specials.

A night where you are the DJ. Happy Hour & 1/2 off ladies drinks.

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

“HOT FUZZ MONDAYS”

“SALSA NIGHTS”

“LAVISH”

“AMBER LIVE”

@ Citrus

@ Belltown Billiards

@ Amber

No cover. Drink specials all night long.

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

Local jazz/R&B/Soul bands playing live every Thursday!

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

“FADE” @ See Sound

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

“GIRL’S ROCK THURSDAYS” @ CowGirls Inc. Ladies Night - No cover for ladies and ladies drink everything 1/2 price.

“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.

“MIAMI NIGHTS” @ MPulse Tulalip Resort DJ’s Precision + Sanchez in weekly rotation Spinning: Top 40, Reggaeton, House, Merengue & Salsa.

“TAKE OFF THURSDAYS” @ The Jet Two dance floors, two DJ’s, and drink specials every Thursday.

FRIDAY

SATURDAY

SUNDAY

“EMBASSY FRIDAY”

“SATURDAY NIGHT LIVE”

“FIRST CLASS SUNDAYS”

@ MPulse Tulalip Resort

@ The Jet

Ladies free w/ RSVP DJ DV-One + special guests in weekly rotation playing exclusive mixes and classic party joints.

Open 8PM-3AM w/ DJ DV-One + Special Guests in weekly rotation playing exclusive mixes and classic party joints.

“TNA”

“HIGH SOCIETY”

@ Belltown Billiards

@ Venom

Ladies free all night. Seattle’s top DJ’s spinning Top 40, hip hop, and electro.

DJ Cide spins the best Mash-ups at one of the biggest club nights in the city.

“MANSION” @ Venom Drink specials before 11 PM and valet services. DJ’s spinning Top 40, hip hop, and electro.

“KISS 106.1 FRIDAYS” @ Trinity Four rotating parties in the blue room each week.

“FRIDAY NIGHT FIX” @ iMusic Every Friday night experience music from the world’s best DJ’s and artists.

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!

“SINNERS WELCOME”

“BROKEN GROOVES”

@ Cowgirls Inc.

@ Club Contour

Rock, country and dance. Ladies no cover.

Seattle’s most attended Sunday night event. The longest running weekly break beat in the world!

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

Friday, December 31 New Year’s Eve Party iMusic Photography by Jeremy Rice

Vivacious Seattleites blasted off the New Year at iMusic with the admired new group, Far East Movement, giving a galactic performance that amplified and excited the entire crowd. To make every traveler’s night enjoyable was stimulating refreshments by Neuro Sonic Drinks, and swag bags filled with Verizon, Seattle Sun Tan, SEVEN Salon, Murad and David Barton’s Gym goodies. Bubbly Champagne toasts and energetic dancing stretched from wall-to-wall and room-to-room making this one flight you’d be lucky to catch.

www.dlistmagazine.com

Thursday, January 13 The Hood Internet Nectar Lounge Photography by Jeremy Rice

STV, SLV and ABX took to the stage with their masterful mash-ups for a thirsty Nectar Lounge audience. The crowd danced the night away with the DJ duo whilst enjoying an awesome video display of Super Mario dancing his way through levels of digital grooves. DJ Sharadawn opened and closed the night with her very own rendition of some of the crowdâ&#x20AC;&#x2122;s favorite dance party cuts, while MC tagteam Michael Jordan kept the crowd alive and kicking for the night.

www.dlistmagazine.com

FOOD RELATIONS Written by Kinsey Litton Indulging in that first cupcake is always a good idea. The second cupcake is debatable, but still delicious. It’s that third cupcake that makes you stop and think for a minute. “What is in this cupcake anyway?” Well, unfortunately the answer is: it depends. Flip the box over for just a minute. Flour, sugar and salt are all recognizable ingredients. Next up on the list are various chemicals and preservatives, most of which are unrecognizable and hard to pronounce. What is it that makes us reach for the first, third and sometimes even sixth cupcake? How has our relationship with food changed and what exactly defines a healthy meal? Food is inescapable. It’s in the mall, at the movies, in magazines and on TV. We have an entire room in our house dedicated to food and three time slots a day reserved just for eating. Essentially, our lives revolve around food. It has worked its way into our most important rituals and celebrations. Birthdays, weddings, first dates, funerals and holidays, to name a few. Now don’t get me wrong, I love to eat as much as the next person. In fact, it’s my love for food that leads me to wonder how we have gotten to the point where good food is expensive and hard to find, compared to bad food which is cheap and can be found on almost every street corner. Fast food is the epitome of the United States “bad food” culture. Quick, cheap and easy, there are almost twice as many McDonald’s in the United States than there are hospitals. What began as a mom and pop restaurant in San Bernardino, Calif, in 1940 is now one of the largest and most successful companies in the U.S. But it is companies like McDonald’s that contribute to the growing obesity epidemic and rising amount of health problems. On the other end of the spectrum, organic products that are hormone, chemical and pesticide free are hard to find and expensive. Often the price of organic fruit and vegetables runs a dollar or more than inorganic produce. This backwards system makes it next to impossible for low income and middle class families and most individuals on a budget, able to afford good food. In fact, upon entering most grocery stores, the first food items visible are prepackaged processed foods. We all know they are bad for us, so what makes them so damn appealing?

There is no love sincerer than the love of food. ~George Bernard Shaw

New 2009 studies released by scientists from Johns Hopkins University show a correlation between fatty and sugary foods and chemicals released in the brain. In these studies, a diet consisting of fatty and sugary foods released chemicals in the brain with effects similar to morphine. These chemicals result in a feeling of pleasure and euphoria leaving individuals feeling happy. No wonder Ben & Jerry’s is the go-to food for break ups and lonely Valentine’s Days. Similar studies have shown that sugary foods could be just as addictive as illegal drugs. Individuals who ate a high fat, high sugar diet began to respond to food queues similarly to how drug addicts responded to drug stimulants. Throughout the years, various studies, authors and doctors have informed us as to what comprises a “healthy meal.” Some say no carbohydrates, others suggest no protein and lots of fruits and vegetables. And still others say eat meat … just eat lots of meat. In reality, the key to a healthy meal and lifestyle remains the same, “everything in moderation.” Most nutritionists suggest avoiding large meals and instead eating five small meals a day and snacking on healthy foods in between. Want a cupcake? Eat a cupcake! Just don’t eat five of them. Want a cookie? Have a cookie. But stick to the suggested serving size and small portions. Avoid eating foods that contain ingredients you can’t pronounce and when in doubt, stick to raw fruits and vegetables. Good food is and will most likely continue to be hard to find and more expensive. Only recently has interest peaked in this subject inspiring books and documentaries about where our food comes from and why good food is so hard to find. Beginning in 2012, the USDA will require that meat come with nutrition facts on the label, so as to properly inform consumers about what they’re actually consuming. And due to laws enacted in Seattle requiring calories to be posted on menus in chain restaurants, consumers are more informed about what they’re eating and the risks they are taking.

With health concerns and obesity on the rise, the more information about the food we eat, where it comes from and how to make healthy choices, the better. Now, if you will please excuse me, this second cupcake is calling my name and it’s just not in my willpower to turn down a salted caramel cupcake.

SOME PEOPLE DRINK IT ON THE ROCKS, BUT WE RECOMMEND IN A BAR.

IT’S VODKA. FROM NEW ZEALAND. 42BELOW.COM NEW ZEALANDERS AGREE: DRINK RESPONSIBLY. ©2010 42 BELOW AND THE 42 BOTTLE DESIGN ARE TRADEMARKS AND/OR REGISTERED TRADEMARKS. 42 BELOW IMPORTINGCOMPANY, CORAL GABLES, FL. VODKA – 40% ALC. BY VOL. -- 100% NEUTRAL SPIRITS DISTILLED FROM GRAIN. FLAVORED VODKAS - EACH 40% ALC. BY VOL.