North End Metro September | October 2015

ACB THE

S

Of Woodinville Wine Country INT0 THE WOODS Fall Fashion

SEPTEMBER | OCTOBER 2015 DISPLAY UNTIL OCTOBER 31 $4.99 US • $5.99 CAN

Dr. Brenda Kodama Cascade Eye and Skin Centers Dermatologist Northwest Master Gardener Pug lover

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Into the Woods Fall Fashion Feature We celebrate Northwest neutrals on a weekend to remember at the beautiful Lakedale Resort. Join us.

50 ABCs of Woodinville Wine Country Let us guide you through everything the busy wine town of Woodinville has to offer, from A to Z.

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Š Courtesy of Avennia

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SEPTEMBER | OCTOBER

CONTENTS

SHOP

DINE

25 Nama's Candy Store

63 Bluewater Organic Distilling

28 Necessities Succulents

65 Meet the Chef 70 Sip Summer Wines

LIFESTYLE

72 Mixing Tin Red-Blooded Mule

13 Rhody Ridge 14 Calendar September & October 17 In the Know Book Reviews 17 In the Know Who Knew 18 Community Project Homeless Connect 19 In the Know Spooky Thrills for Halloween

29 Around the Sound Charles Smith Wines Jet City 30 Savvy Shopper Beach Glass by K. Miller Interiors

WELLBEING 33 Preserving Summer's Bounty

73 Seven Great Tastes

36 Races & Runs

AGENDA

37 Trail Review Lund's Gulch

FEATURES

75 Featured Event Ringling Brothers and Barnum & Bailey Circus

38 Into the Woods: Northwest Neutrals

76 Events

50 ABCs of Woodinville Wine Country

79 The Scene Woodinville Wine Auction & Gala

NOTES 19 In the Know Apps We Love 20 In the Know A War Hero's Surprise

6 Editor's Letter 8 Contributors

21 In the Know Snohomish County YMCA

10 Letters to the Editor

21 Wonder Woman Marge Jubie Martin

12 Meet a Staffer Devin Winsby

22 5 Faves U-Pick Farms

80 Final Word

September | October 2015 3

CONTENTS On the Web

Be sure to check us out at:

northsoundlife.com Submit your events on our new calendar!

Do you have an event that you would like our readers to know about?

Northsoundlife.com now offers an events calendar where viewers can search by venue, event type, or city.

Go to northsoundlife.com/events and submit your event today. Once your event has been approved by our editorial staff it is live.

Go green with a digital subscription.

Top Wine Clubs Online In this month’s web exclusive, we highlight the best wine clubs, which offer members EXCLUSIVE ofvalueWoodinville’s pricing, exclusive access to releases and special events, and the convenience of home delivery.

Join us on

Home Decor

Favorite Recipes

pinterest.com/northsoundlife

Weekend VIBRATIONS

Wine and Spirits @snocomag

Fashion Ideas

for:

4 NorthSoundLife.com

]

Sign up for our FREE entertainment e-newsletter to get the latest on upcoming events and more! northsoundlife.com

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NOTES Editor's Letter

I

f you’re like me, you’ve typed a pesky question or two into a search bar: What is the difference between a bay and a sound? Between gauchos and culottes? Cabernet Sauvignon and Cabernet Franc? I know I’m not the first to ponder these distinctions, nor the last, but I’m comforted all the same by the ease with which Google autocomplete finishes my queries before I’ve finished typing them. And just as readily, its search results supply me with answers from the experts.

Some answers are more clear cut than others (according to my sources, gauchos and culottes are interchangeable for swingy, cropped pants), but as with many things in life, knowledge can enhance enjoyment. Whether sight-seeing, trying on clothing, or tasting wine, I like to learn from the experts and I find that picking up precise terminology often leads to greater appreciation for my experiences.

Preparations for this issue had us ferrying from Anacortes’s Padilla Bay (for the record, a bay is a curved, partially closed body of water, while a sound is “larger than a bay, deeper than a bight, and wider than a fjord”) to San Juan Island’s picturesque, 82-acre Lakedale Resort. A great home base for exploring the island, Lakedale hosted us for “Into the Woods,” this year’s fashion shoot (yes, one of our fabulous models donned a pair of denim culottes). Inspired by the natural beauty surrounding us, we played up the new neutrals — subtle shades that draw upon the Pacific Northwest’s muted tones of foggy skies, seascapes, and old-growth forests.

We also visited nearby Woodinville to sample the best of Washington State wines, stopping at a number of tasting rooms, among them the Novelty Hill – Januik Winery tasting room and production facility. Its contemporary clean lines and concrete and slatted-wood walls made an impression equal to the bold King Cabs (DNA testing reveals Cabernet Sauvignon is a grape variety descended from Sauvignon Blanc and Cabernet Franc). Whether you’re dreaming of an evening out or a weekend getaway, our A-to-Z guide is sure to help you plan your visit to Woodinville.

With wine, as with fashion, it can take some time to figure out what you like best (even if you’re not sure quite what to call it!). While we’ve relied on the guidance of local experts to help us discover the best outfits as well as wine and food pairings, ultimately, our suggestion is to follow your bliss, especially if it means breaking the rules and wearing white after Labor Day or sipping Bordeaux with your tuna.

Cheers, Kaity Teer

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NOTES Contributors

Jennifer Adler

More than 500 providers.

More than 40 specialties.

More hours than ever to get care.

Jennifer Adler M.S., C.N., is the author of Passionate Nutrition, A Guide to Using Food as Medicine from a Nutritionist Who Healed Herself from the Inside Out. Jennifer is also the owner of the company Passionate Nutrition, which offers nutrition counseling and online classes. passionatenutrition.com  p.

Garen Glazier Garen Glazier is a novelist and freelance writer for regional magazines in Seattle and Portland.

She has a master's degree in art history from the University of Washington and writes for her blog Scriven by Garen when she isn't taking care of her sweet daughters, ages 4 and 4 months.  p.

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Kyla Rohde

The Everett Clinic offers extended hours for both primary and specialty care at every Clinic location throughout Snohomish County.

Mon-Thurs, 7am to 7pm Fri, 8am to 5pm To find a provider, visit everettclinic.com/doctors

Kyla Rohde graduated from Seattle Pacific University in June 2011, where she studied journalism and psychology. At SPU she was involved in the university's newspaper, The Falcon, as a writer and editor. In her free time Kyla enjoys running, cooking, traveling, and caring for her four goats.  p.

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Ken Brantingham Ken Brantingham is a freelance writer who loves to get out and discover what makes Washington such a special place to live. A published author and photographer, Ken enjoys reading, writing, and weekend escapes. He lives in Bothell with his wife and three teenage children.  p.

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Who knew the recipe called for stitches?

Urgent care. 7 days. Extended hours. Accidents happen. When they do, The Everett Clinic is here for you with nine urgent care Walk-In Clinics across Snohomish County. Most are open seven days a week with extended hours, and you never need an appointment. Wait times are posted online, so you can always see which Clinic works best for you. Learn more at everettclinic.com/urgent.

everettclinic.com/urgent

NOTES Letters to the Editor Geek Love I love the article about Geek Chic Furniture! What a cool local company, and I had no idea there was even a gaming culture in Everett. I’ll be sure to keep an eye out for them.

Iconic Dining Snohomish County’s

Historic Homes & Museums

13 Coins and more!

Leveling Up

Geek Chic Furniture Remodel in Comfort

JULY | AUGUST 2015 DISPLAY UNTIL AUGUST 31 $4.99 US • $5.99 CAN

Master Bedroom

1507_1_NEM-Cover.indd 1

6/24/15 9:53 AM

Maggie, via phone Beautiful Magazine Local magazines are usually so ugly. Yours is so beautiful!

Thank you for giving us all something pretty to look at!

Julia M., Everett

PUBLICATIONS Bellingham Alive North Sound Life North End Metro PRESIDENT/PUBLISHER Lisa Karlberg EDITOR IN CHIEF Frances Badgett ART DIRECTOR Kelly Slater ASSOCIATE EDITOR Kaity Teer

ACCOUNT EXECUTIVES Babette Vickers | Tina Ruff

LEAD GRAPHIC DESIGNER Kelsey Wilmore

Family Favorite

GRAPHIC DESIGNER

My family has been eating at Canlis for years now, and it’s our favorite place.

Thank you for highlighting it!

Billie Weller

INSIDE SALES | MARKETING & EVENTS COORDINATOR Devin Winsby

John L., Edmonds

EDITORIAL ASSISTANTS Lynette Martinez | Marilyn Napier

GRAPHIC DESIGN ASSISTANT Allyson Busko

PHOTOGRAPHERS Correction: In our July/August 2015 issue, please note that artist Judith Caldwell created the bronze plaques for the Edmonds Stages of History walking tour, page 51. The dine section of our May/June 2015 issue included a review of Amaro Bistro, page 88, not Amara Bistro as printed in the title.

Kristoffer Arestol | Shannon Black

WRITERS Shannon Black | Garen Glazier | Kyla Rohde Dan Radil

CONTRIBUTORS Jennifer Adler | Ken Brantingham

OFFICE MANAGEMENT Jenn Bachtel

PROOFREADER Pat Karlberg

Join us September 10 from 6-9 p.m. at Judd & Black Appliance's test kitchen in Mount Vernon for a Meet the Chef event featuring Chef Dave Reera from The Table restaurant. Check our Facebook page for a link to reserve your spot and purchase event tickets.

10 NorthSoundLife.com

CORPORATE OFFICE K & L Media, Inc. 909 Squalicum Way, Ste. 110 Bellingham, WA 98225

INQUIRIES & SUBSCRIPTIONS Info@northsoundlife.com 360.483.4576 x4

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NOTES Meet a Staffer Every issue we highlight an employee ­­ of North Sound Life.

Devin Winsby Inside Sales, Marketing and Events Coordinator What is your role at the magazine and how long have you been with North Sound Life?

I’m relatively new — I started with North Sound Life in April. My officialtitle is the Inside Sales, Marketing and Events Coordinator — it’s a mouthful.

Usually I just tell people I do a little bit of everything. I’m in charge of running our digital media, putting together our events, working alongside our account executives, and much more!

What is your background?

I am originally from California but have lived in Washington most of my life. I moved to Bellingham to attend Western, and when I graduated in December, I just couldn’t leave. My degree is in marketing and I am thrilled that I get to use it every day.

What is your favorite part of working for a regional lifestyle magazine?

I have found my favorite part to be planning the fantastic events we put on.

I love Meet the Chef, and I am so excited for our latest — Sips of the Season, which we launched in August.

I’ve also gained such an appreciation for this area by working for a lifestyle magazine. It’s entirely different than anywhere else I’ve traveled; it’s truly something special. Being able to explore and experience all that the Pacific Northwest has to offer is such a treat.

12 NorthSoundLife.com

What are some of your hobbies and interests?

I’m discovering a passion for cooking and baking, which I think has a lot to do with working for the magazine.

We’re all total foodies here, as you might suspect! I love adventuring and being outdoors. You can find me outside anytime the sun’s out — and this summer has been fantastic for that. I also have a golden doodle, Truman, and we do agility; he absolutely loves it! 

LIFESTYLE In The Know · Calendar · Spotlight Artist · 5 Faves

Urban Escape: Rhody Ridge WRITTEN AND PHOTOGRAPHED BY MARILYN NAPIER

S

ituated at the end of a neighborhood street in Bothell there is a beautiful home secluded by a wooden fence and surrounding trees, and behind that, there is Rhody Ridge Arboretum. Filled with hundreds of rhododendrons and massive trees, this park was cultivated with a deep care that has resulted in flourishing plants around every turn of the eleven-acre area.

The path into the park transports you from busy city streets into a quiet, contemplative place. Along the walking path, there are benches to sit down and admire the towering trees, as well as marvel at the endless number of different plant species. This is a place to get lost in. continued on page 16

…

LIFESTYLE Calendar

SEPTEMBER & OCTOBER SEPTEMBER

11

O C TO B E R

Puget Sound Bird Fest Keynote Edmonds Plaza Room, Edmonds September 11, 7:30 p.m. pugetsoundbirdfest.org

Railroad Reunion Days Parade Downtown Granite Falls October 3, noon granitefallswa.com

O C TO B E R

SEPTEMBER

16

Hill Climb at Forest Park Forest Park, Everett September 16, 12:15 p.m. start everettwa.gov

Harvest Festival Country Village Shops, Bothell October 10, 11 a.m. countryvillagebothell.com

Fireworks Ensemble Everett Civic Auditorium, Everett September 20, 2 p.m. everettcivicmusic.com

Sunday Farmers Market 1600 W. Marine View Dr., Everett October 18, 11 a.m. everettfarmersmarket.net

SEPTEMBER

24 14 NorthSoundLife.com

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O C TO B E R

SEPTEMBER

20

3

18

O C TO B E R

Schack-toberfest The Schack Art Center, Everett September 24–27 schack.org

Everett Gala Ball Dorothy Jayne Studio, Everett October 24, 7 p.m. theeverettgalaball.org

24

Bellingham COMING OCTOBER 2015

Bellingham-hotel.com

…

Not many can say they have been able to spend their lives cultivating and tending a botanical park like Rhody Ridge. Fir Butler, now 84, has spent close to 60 years here working outside, taking care of the plants and watching them grow from seeds to trees that are more than 100 feet tall.

Her love for Rhody Ridge is clear in the way Butler speaks about the park that she and her husband created so many years ago. Butler and husband Merlin, who passed away earlier this year, built their home at Rhody Ridge Arboretum, and planted and maintained the park along with it.

On the couple’s wedding day, they decided to leave their lives behind in Texas and move to Washington. “We left the chapel and came right up and began looking for a piece of land we could create for a park…we just absolutely fell in love with it,” Butler said.

Deciding to make their backyard a public park in the 1970s, the Butlers welcome anyone to stroll through Rhody Ridge. The property is now owned by Snohomish County Parks, under the agreement that Butler can live there as long she’d like.

Butler’s passion for the outdoors and planting is unparalleled. Spending all of her time working outside or climbing in the mountains, it is easy to tell Butler has lived exactly the life she wanted. “I was very fortunate that our marriage was based on wanting to do the same things and loving the same things,” Butler said. “I haven’t had any interest in the kind of entertainment that most people enjoy.”

Butler’s husband was a salesman and also a lover of the outdoors. The two would spend most weekends climbing in the Cascades. Butler admits this is the most wonderful place in the world as far as she’s concerned. “You would have to chain me to a huge truck to leave; I never ever wanted to leave.”

Butler’s dream for the park has always been to share it with the public and keep it going far into the future. Richard Fairfield, founder of the Rhody Ridge Foundation, is helping Butler make this a reality. For more than two years, Butler has been in the hospital because of a fall from a ladder while pruning trees. She has now returned home, but Fairfield said they were not sure if she would ever be able to. “We didn’t know at the time if Fir would ever be able to come home. I kept asking what would happen to the park and the county didn’t really have a good answer.”

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Fairfield said the options for maintaining the park after Fir leaves were not ideal. He came up with the idea for a foundation to protect and maintain the park long into the future.

There was enough interest in the neighborhood to create a board for Rhody Ridge Foundation, which was recognized as an organization this past January and as a non-profit around late June of this year.

The neighborhood around Rhody Ridge is filled with people who care about the park and the future of it. Butler’s neighbors, Diana Riley and husband Pat Riley, are close to Butler and have been involved in Rhody Ridge for years.

It is obvious the strong relationship that Diana Riley and Butler hold. They are not just neighbors, but good friends.

Riley visited Butler weekly while she was in the hospital and continues to be there for her and support the future of the arboretum. “I’ve seen this lady come a long ways since she fell,” Riley said.

Riley has been organizing work parties at Rhody Ridge for more than a year now. The once-a-month work parties bring together volunteers from the community to help maintain the park. Everyone is welcome to help maintain the area; a troop of Boy Scouts recently came to help clear the walkways.

Fairfield said their goal for the foundation is to ensure that Butler’s wishes are carried out and that the park stays open for both educational and recreational purposes into the future.

The foundation is just getting on its feet, Fairfield said.

They are working on a website and a fundraising plan. There are a lot of possible plans for the park down the road, including bringing children to learn how to hybridize and propagate plants. There is also an idea for making Butler’s home an event center where groups can meet, as well as a wedding venue. “It’s been a wonderful experience that I wish everyone could have. We watched the trees grow year-after-year and it becomes part of you,” Butler said. “You’re connected with the tree you cared for in a way that you just don’t know how to explain, it’s a love of a particular kind.”

Fairfield shared a quote he believes epitomizes Butler’s life, “We came from the earth, we go back to the earth, in between we garden.” The way Butler has lived her life is a way that many can only dream of. Her love for the land is pure and inspiring. 

Book Reviews

LIFESTYLE

October 2–4

WRITTEN BY FRANCES BADGETT

In this issue, we’re offering books to cozy up to under your favorite blanket.

Warm fire optional.

Last Bus to Wisdom

by Ivan Doig

In the Know

Let Me Tell You: New Stories, Essays, and Writings

By Shirley Jackson

Write on the Sound Writers’ Conference The necessary solitude of writing can sometimes cause loneliness.

Come together with your fellow writers, hone your skills, and strengthen your writing. Speakers on Saturday and Sunday include mystery goddess Stella Cameron and travel king Rick Steves. The conference includes manuscript critiques, a contest, and more.

Frances Anderson Center 700 Main St., Edmonds writeonthesound.com

Ivan Doig is gone, but his literary legacy (particularly in the West) is still going.

In his latest (and last) novel, Last Bus to Wisdom, Doig tells the story of 11-yearold Cameron and his hard-driving, tough Montana family. Set in the 1950s, the novel is a twisty, freewheeling road story imbued with Doig’s affection for a great story. Though Doig is sorely missed, novels like Last Bus will live on for his readers.

Few things bring more celebration than a newly discovered manuscript by a legendary writer (hello, Miz Nellie Lee).

In this case, the writer is the essential and powerful Shirley Jackson, whose famous story The Lottery is on every meaningful syllabus in every school.

Jackson died in 1965, but this year new stories and essays emerged, bringing back to life this challenging and ruthless author.

October 4, 7 p.m.

Bernadette Pajer Author of The Spark of Death, Capacity for Murder, and Fatal Induction, historical mystery favorite Bernadette Pajer is back with her fourth novel, The Edison Effect. Her novels form the Professor Bradshaw series, and are set at the turn of the century. Fatal Induction won the Chanticleer Blue Ribbon Writing Competition in 2013.

Main Street Books 110 East Main St., Monroe mainstbooksmonroe.com

WHO KNEW? Bailey Farm Celebrating 102 years in operation, Bailey Farms was founded by A.M. and Ellen Bailey on the banks of the Snohomish River. Originally, the Baileys raised oxen and feed crops. The farm has expanded over the years, and is now 400 acres large.

In 2009, Bailey Farm added the Campbell Christmas Tree Farm, which has both u-cut and pre-cut trees available.

Farming Heritage Before there were towns in Snohomish County, there were farms. When Washington became a state in 1889, 20,000 acres of land were in cultivation. Barns in Snohomish County that are declared heritage sites can receive funding for restoration. Preserving farm history is a way of preserving Snohomish County’s history.

Lake Roesiger Park Farmer Richard Roesiger started his diary about farming in 1894, creating a valuable document of early life in Snohomish County. His farm is now a county park with boating, picnicking, and trails, but back in his day, he labored hard to create a life for his family.

Heritage Barn Criteria Barns seeking heritage status have many considerations: age, size, any promotional characteristics, and status of the original owners. If the property has additional historic value, that is another consideration. A barn has to have retained its original materials and appearance from the time of importance. (dahp.wa.gov)

September | October 2015 17

LIFESTYLE Community

Project Homeless Connect WRITTEN BY MARILYN NAPIER

O

n July 9, volunteers lined up for Project Homeless Connect, a program in which attendees provide free services to almost 1,000 community members.

The recipients received a hot meal, medical care, dental care, child support services, information about Social Security eligibility, and other necessary services throughout the day.

Jessica Gaitan, the community engagement coordinator of United Way of Snohomish County said the event was quite a success this year. “I think it’s such a great event. It’s definitely a need in Snohomish County. I think it’s a unique high-impact event for these folks.”

Gaitan is responsible for recruiting and training volunteers at community events like this. She recalled one gentleman receiving services who also decided to volunteer. Another group of clients are planning on volunteering next year.

“Everyone has something to offer. The clients want to volunteer their time too.”

There are approximately 1,000 people in Snohomish County who do not have a permanent place to live based on the Point in Time homeless count, which attempts to tally the number one day a year. The strong partnerships that have made the event possible for seven years now are built on the mission to end homelessness, engage the local community and build long-lasting relationships.

Beginning in 2008, Project Homeless Connect has continued to grow in services, volunteers, and attendees. This year’s event was a collaboration among the United Way of Snohomish County, the City of Everett, Homeless Policy Task Force, and many other agencies who donated time, services and funds to make the event possible.

Marketing and communications director of UWSC Jacqui Campbell said they are about to start ramping up for next year’s event. “We don’t see this event ending because there is a need,” Campbell said.

The Employees Community Fund of Boeing Puget Sound as well as other financial grants from BECU and the City of Everett largely funded the event. The day is open to anyone experiencing homelessness or at risk; everyone from young children to those 55 and older attended this year’s event. 

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In the Know

LIFESTYLE

[ APPS WE LOVE

Everlane Free

Everlane profiles their sources and they give each shopper a breakdown of what each component costs right down to the zipper.

Polyvore Free

Polyvore has you pick styles you like, and then curates looks accordingly. Everything is in laydown style, with links to retail sources for the looks you like. You can set up push notifications to alert you to sales, create your own laydown, and discover new looks. This is a great app for people who want an interactive Pinterest.

The Hunt Free

Spooky Halloween Thrills

A place to offer and seek fashion advice, to find new brands, and check out others’ style, The Hunt is a sleek, interactive fashion app that has everything you need to put together the perfect outfit. Tricky beach wedding?

Formal black-tie gala? The Hunt has you covered.

WRITTEN BY FRANCES BADGETT

L

ooking for some creepy-crawly spooky fun this Halloween season? There are lots of options for kids of all ages to enjoy the best scares our area has to offer. The Haunted Golf Corpse in Stanwood, sponsored by the Shriners and produced by Jody Bossert, is recommended for kids 12 and older, though they have familyfriendly nights as well. The event is a combination of indoor and outdoor mazes. The organizers recommend getting there early in the evening for the shortest lines.

Another great screamfest is the Stalker Farms Haunted Attractions.

You get to play a part in your own horror movie nightmare. Wander through the Field of Screams while Elsa Slasher and her crew of nasty scarecrows terrify you. There are also zombie paintball events to keep your nightmares vivid. Speaking of Zombie Paintball, Carleton Farms has a dark maze, wagon ride, zombie farm, and more. A bit farther afield, the Georgetown Morgue in Seattle is a spooky, hair-raising Halloween experience for only the bravest of souls. Do you dare? 

Wheretoget Free

Curate your style and find sources for your favorite looks.

An intuitive way to shop, Wheretoget is a cool way to connect you with the vendors who complement your style.

September | October 2015 19

© Sue Burrows photography

LIFESTYLE In the Know

A War Hero’s Surprise WRITTEN BY MARILYN NAPIER

A

t 90 years old, Verner Tovrea still recalls the 25 months he spent in the Philippines as a part of Company I of the 34th Infantry Regiment serving in World War II, a period of time that has affected him his entire life. “I came from a small town and I was as naïve as could be,” said Tovrea, who grew up in SedroWoolley. “Everything that had happened to me is still very fresh in my mind.”

Tovrea, who was just 19 at the time, can still remember the day he was marching through the jungles of Mindanao and came upon an injured rifleman. They both came under fire from a Japanese machine gunman. Tovrea said he saw the injured man behind him on the ground screaming, and grabbed him by his cartridge belt. He hoisted them both over a log to get out of harm’s way. “The medics came and grabbed him…I didn’t even know his last name,” Tovrea said.

Because he saved the man, whom he only knew as Whitey, Tovrea was awarded a Bronze Star Medal. Tovrea never 20 NorthSoundLife.com

experienced the award ceremony for his Bronze Star because he had dengue fever in the hospital at the time. On July 11 of this year, Tovrea found himself at what he thought was a family picnic at the American Legion Park in Snohomish. What he didn’t know was that a long overdue award ceremony was about to begin.

Along with his family, producers from Discovery Family Channel were also at the ceremony to document the event as part of a series about a Japanese flag Tovrea and others had signed during their time in the army. The surprise event moved Tovrea. “It was very emotional for me, I still kind of tear up. It was something that was so unexpected and I was totally speechless.”

Tovrea’s oldest son Dave Tovrea pinned the star on his father as Bruce Krieger, commander of the Snohomish American Legion Post 96, announced that they were there to correct a 70-year-old mistake, and honor a true hero. 

Snohomish County YMCA

WONDER WOMAN WRITTEN BY KAITY TEER

Marge Jubie Martin

WRITTEN BY LYNETTE MARTINEZ

T

he YMCA of Snohomish County in Everett recently purchased 4730 Colby Ave., an 8.04-acre site, where new facilities will be constructed and a new home created for Everett’s YMCA. Snohomish County YMCA Branch Executive and Vice President of Operations, Ted Wenta said that the site was a rare find. “The purchase of the property was a once-in-a-lifetime opportunity.”

He added that the new location is a few miles south from the current address. The new, larger facility will increase the ability of the YMCA to serve the community, allowing for more programs, memberships, and better outreach. “We can triple the amount of people served,” Wenta said.

Beyond benefitting current YMCA members, the purchase of the Colby Avenue site will also benefit the seller, Everett School District.

Although the sale was approved, and Snohomish County’s YMCA will be changing locations, the move is still a few years out.“Groundbreaking will start in 2018, with the opening planned for 2019,” Wenta said.

The sale and the purchase of this property will have enormous benefits for both parties involved, with positive impacts extending into the community. 

W

hen Marge Jubie Martin, executive director of Victim Support Services, first got involved with the Everett-based nonprofit, she realized the healing power of reaching out to others in the wake of a violent crime, a lesson she wishes she would have learned sooner. Fifteen years ago, Martin’s family was devastated when her sister, Gail Jubie, 37, was murdered in her home during a robbery. “She was my best friend. And my entire family just reeled from the impact of it,” Martin said. “I encourage people who have been victims of crime to reach out and talk with somebody. There’s hope in doing that, in not suffering alone. To be honest with you, I didn’t reach out for support when I should have.”

Several years after her sister’s death, Martin joined the board of directors for VSS and she witnessed firsthand the organization’s impact. When she decided it was time for a career change after a successful 35-year career in banking, she couldn’t have known these volunteer efforts would lead to her next vocation.“I decided I was ready to do something else, but I didn’t yet know what that was,” Martin explained.

Several months after she began searching for her next opportunity, fellow board members approached Martin to serve as the interim executive director

at VSS while they sought a permanent replacement.

Martin brought to the role the expertise in management and finance she’d acquired in her banking career, and quickly discovered that the work was deeply fulfilling. “I fell in love with it,” Martin said, “which I didn’t expect, because it was very different work. But it was really meaningful for me, so I applied for the position, interviewed, and accepted.” Four years later, Martin continues to serve as executive director of the nonprofit victim advocacy group, which offers assistance to victims of violent crimes, and she oversees offices in Island, King, Skagit, Snohomish and Whatcom Counties. The organization is funded by donations, grants and private foundations. A small but devoted team of eight staff members offers support to victims of arson, abduction, assault, burglary, and other crimes. Victims include family members, friends, and anyone who witnessed the crime or was impacted by the violence. Trained VSS advocates offer a wide range of free services and support groups, including therapy. VSS also offers victims information and referrals, and helps them with the advocacy services they need to move forward.

For example, if a home has been burglarized, residents may need to find temporary accommodations while their home is considered a crime scene. VSS advocates can leverage a network of hotel partnerships to assist. Other clients may need help completing forms or advocating for medical care or time off from work to attend a trial or hearing. Many don’t know they could be eligible for financial assistance from the state’s Crime Victim Compensation Program.

Thanks to the efforts of more than 25 volunteers, who have received special training in trauma response, VSS operates a 24-hour crisis line that offers support to victims of crimes.

Sometimes help comes in the form of someone picking up the phone and just listening.  September | October 2015 21

LIFESTYLE Five Faves

1

Bob’s Corn & Pumpkin Farm In their own words, Bob’s ten-acre corn maze has “more twists and turns than a bunny rabbit with an old hound dog on his trail!” Bob’s offers bonfires, a country store, plenty of sweet corn, and lots of laughs. And that complicated corn maze.

10917 Elliott Rd., Snohomish, 360.668.2506 | Bobscorn.com

FIVE U-PICK FAVES

FARMS

2

Stocker Farms

On weekends, Stocker Farms operates their family fun park and pumpkin patch, which includes hay rides, a corn crib, trout fishing, face painting, craft booths, and more. A veritable pumpkin-palooza, Stocker’s pumpkin patch is a great place to gather up your pumpkins.

10622 Airport Way, Snohomish, 360.368.7391 | Stockerfarms.com

3

Thomas Family Farm

These four words alone make this a worthwhile treat: Zombie Safari Paintball Hayride. You and yours can shoot zombies with a paintball gun from the back of a hay wagon. Why is this not a regular thing everywhere?

There are also tons of fall activities, including a ten-acre corn maze, a mining demonstration, and more.

9010 Marsh Rd., Snohomish, 360.568.6945 | thomasfamilyfarm.com

4

WhatcomArtistStudioTour First 2 weekends in October Oct. 3,4 & 10,11 A FREE SELF-GUIDED ART TOUR

Before the tour begins, please join us at one (or all!) of our gallery openings!

Bellewood Acres & Distillery

Saturday, September 12th, 2:00pm - 4:00pm Show runs Sept. thru end of October (daily, 10am - 5pm)

Jansen Art Center

Thursday, October 1st, 6:00pm - 8:00pm Show runs October thru November (T-Sa, noon - 5pm; Th 9am - 7:30pm)

Dakota Arts

Friday, October 2st, 6:00pm - 9:00pm (during the Gallery Walk) Show runs through October M-Sa, 9am - 6pm; Su, noon - 6pm

For more info: studiotour.net

facebook.com/WhatcomArtistStudioTour

Come see where creativity begins!

Craven Farm

Craven hosts a great fall festival from September 26 to October 31. With a storybook theme, the farm has an Alice-in-Pumpkinland corn maze, hayrides, animals to visit in the barnyard, and a 3-D story adventure in the barn about the mice in the pumpkin patch. There’s also food, a farm store, and more.

13817 Short School Rd., Snohomish 360.568.2601 | cravenfarm.com

5

The Farm at Swan’s Trail

With a 45-acre pumpkin patch and a 12-acre corn maze in the shape of Washington, this farm has every kind of fun for the whole family. There’s also a petting farm, a u-pick apple orchard, live duck races, and pigs.

Really cute pigs. This is a great place to pick out your pumpkins.

7301 Rivershore Rd., 425.334.4124 | thefarm1.com

September | October 2015 23

A HOME & LIFESTYLE

BOUTIQUE BEACH GLASS by K. Miller Interiors is a unique shopping destination to enhance your home, your lifestyle, or to find that special gift for family or friends.

425.374.2694 619 4th St. Mukilteo beachglassbykmillerinteriors.com

SHOP Savvy Shopper · Necessities · Around the Sound

Nama’s Candy Store WRITTEN AND PHOTOGRAPHED BY KYLA ROHDE

W

hen Pat McKee retired after 25 years at Nordstrom, he knew he wanted to be a small business owner in the quaint town of Edmonds even though he hadn’t yet decided what he would sell. After discovering that Edmonds not only lacked a candy store, but also held such a store high on its wish list, McKee knew that his business venture would take a sweet direction.

Now, eleven years after opening, Nama’s Candy Store has blossomed into one of Edmonds’ iconic gems. The 700-square-foot shop, named after McKee’s mother, offers an assortment of mouthwatering sweets that appeal to customers of all ages, from the Sour Flushed Toilets in the kids’ novelty section and chocolate-covered gummy bears — an everyday favorite among shop-goers — to the melt-in-your-mouth Dark Chocolate Peppermint Truffles and gourmet cupcakes. And without a doubt, the top shelf goodies in the display case will … continued on the

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tickle your sweet tooth with offerings such as dark chocolate caramel sea salt, vanilla and praline, maple with walnuts, and chocolate covered buttercreams.

You’ll find a combination of fine locally-sourced chocolate and high quality imported chocolate with equally impressive price points. For instance, one local source, Elevated Candy Company — located in nearby Port Townsend — makes their gourmet creations from 1920s recipes on 1920s equipment.

McKee is committed to sourcing products that meet his highest standards. “Our chocolate is really good stuff,” he said.

If the chocolate won’t satisfy your cravings, Nama’s offers other sweet options. Vendors such as Bon Bon Confections, which offers Bainbridge Island fudge, and Frosted, an Edmonds cakery that sells special event cakes and cupcakes, both rent space in Nama’s.“The cake company really complements our business, while we complement theirs.”

By delivering only the best candy and customer service to his clientele, McKee hopes to create a fun environment worth returning to again and again. “I wanted Nama’s to be fun — a fun and happy place to come to. I also wanted it to be a catalyst for community involvement,” McKee said.

And, with a goal of creating a positive environment, it’s not difficult for McKee to identify his favorite thing about owning a sweets shop: “Everybody comes in happy and everybody leaves happy. It’s just fun. It’s all about the people — I have a candy shop in Mayberry.”

McKee hopes to make Nama’s a place for everyone. No task is too big or too small, whether that means refilling a half-eaten box of chocolates that was meant to be given as a gift, or wrapping a single piece of candy for a child to give as a present to a loved one. The service at Nama’s is exceptionally accommodating.

Even on Valentine’s Day, McKee makes sure he’s ready for any gift-giving emergency. Every year the shop offers a oneand-a-half pound box of chocolate wrapped up at 5:30 p.m., 30 minutes prior to closing. This is sold with a one-pound price tag to the last person that runs into the store, desperate for a last minute gift.

With over a decade under its belt, Nama’s has become a staple in the community for carrying popular seasonal

products. “We start getting calls about a month and a half in advance to see if certain things are in stock.”

These requests range from chocolate-covered caramel corn to blue robin eggs. Enthusiastic customers even take part by keeping tabs on the popularity of different kinds of candy and dropping in to make a quick adjustment to a display or arrangement as the goods are sold throughout the day.

During a typical Valentine’s week customers want ribbons, bows and boxes, yet during the Christmas season, the popular items are individually wrapped imported chocolate and chocolate Santas. Easter brings a demand for individual pieces of candy that are easily combined into a basket. For each season, Nama’s showcases holiday-themed items near the front of the store, while offering customers the everyday sweets in the back. “The front of the store becomes the holiday.”

This old-fashioned, small-town business thrives on a family-centered strategy. Drawing customers in from the streets with appealing displays has become a family affair.“We’ve even had nieces fly home from college to help decorate for the holidays because they don’t want to miss it,” McKee said about the decorating the windows.

Along with family, this sugary shop’s success is in large part because of the high school students who work behind the counter. McKee’s reasons for hiring the teens: “Their awesome energy, exciting events that they’re going through, such as prom and graduation, and their availability. They’re available exactly when I need help.”

Although working at Nama’s is as sweet as it gets, McKee hires only two students every two years. Generally hired at 16 and employed until 18, the students help ensure that the candy shop is running smoothly throughout the two years.

With the help of his family and a tightknit cadre of employees, McKee has created a sweet environment that brings out the child in everyone. “We’re thrilled to have a shop in Edmonds and we love living here.”  102 ½ 5th Ave N., Edmonds Tue.-Sat., 10 a.m.–6 p.m. Sun., 12:30 p.m.–4:30 p.m.

425.771.4606 namascandystore.com

Even Dorothy just wanted to find her way home.

If only she’d had a really great real estate agent.

Perhaps all the adventure of the munchkins and the yellow brick road, flying monkeys who were really scary when you think about it and the wicked witch of the west could have been avoided.

Don’t we all have a little bit of Dorothy in us?

Running away from one thing hoping to find something better.

Welcome home to Whatcom County–you start looking for a home and you end up with something much greater. From Mt. Baker to the Semiahmoo sandspit, you clearly know... you’re not in Kansas anymore.

I’ve always known there was a better way to practice real estate. A better way to tell the story of the home and the magic of the place. I love this land and sharing its hidden secrets that draw you near and holds you fast.

Glenda the good witch had it right all along...

There’s no place like home!

KATHY STAUFFER

Whatcom County...Even when it rains, I shine!

Managing Broker 360-815-4718 kathystauffer.com

2

SHOP Necessities

Cactus Throw Pillow $36.99, wayfair.com

1

3

Mod Metal Small Planter $8, urbanoutfitters.com

Icosahedron Wearble Planter $39, wearableplanter.com

Stuck on Succulents Hen and Chicks, jade, echeveria, and sedum — we’re crazy about ’em, and we don’t care who knows it! Get those suckers out of the garden and into your life with these sweet succulent accents.

6

Succulent Wall Clock $145, luludi.com

eco-friendly bamboo wood succulent earrings $15, society6.com

28 NorthSoundLife.com

7

Gargantuan Green OPI polish

4

$9.50, macys.com

5

Urban Grow Diamond Terrarium Planter in Gold $35, urbanoutfitters.com

Around the Sound

SHOP

Charles Smith Wines Jet City Opens in Georgetown WRITTEN BY KAITY TEER

A

t Charles Smith Wines Jet City in Seattle’s Georgetown neighborhood, you can taste wine while observing every stage of wine production from bottling to fermentation, even as you watch jets landing and taking off at nearby Boeing Field.

“Kind of like Willie Wonka and the Chocolate Factory — you’re going to see everything,” is how Charles Smith described Jet City in a video promoting the 32,000-square-foot winery equipped to produce up to 45,000 cases annually. When it opened this summer, it became the West Coast’s largest urban winery. Designed by Tom Kundig, the Seattle architect responsible for the design of Smith’s Walla Walla winery (which produces 750,000 cases annually), the upscale industrial building showcases views of Mt. Rainier and Boeing Field and includes two tasting rooms, a 30-foot bar made of reclaimed wood, and space for concerts and dining.

“Georgetown is a place where people make stuff,” Smith said to describe the rationale behind Jet City’s location in

Seattle’s oldest neighborhood, where he spent part of his childhood, “And I make stuff.”

This is something of an understatement from the mastermind who left a gig managing The Raveonettes and turned an initial $5,000 loan into wine brands which have earned him global recognition, including bragging rights for producing Washington State’s first 100-point syrah. He produces wines from five of the state’s AVAs and is best known for his Rhône and Bordeaux varietals, Chardonnay, and Sauvignon Blanc.

Last year he received the 2014 Wine Star Award for “Winemaker of the Year” from Wine Enthusiast magazine, and in 2009 he earned the same title from Food & Wine, making him the only person to have won both. Jet City opened to such fanfare as a neighborhood party and performances by Mudhoney and Dead Moon Monday. The tasting room is open to guests from Wednesday through Sunday, 10 a.m to 6 p.m. You can taste wines from brands including K Vintners, Wines of Substance, and Charles Smith Wines. 

September | October 2015 29

SHOP Savvy Shopper

Beach Glass

by K. Miller Interiors WRITTEN BY GAREN GLAZIER PHOTOGRAPHED BY ALLISON MEAD AND SHANNON BERRY

619 4th Street Mukilteo, Washington 98275 Tue.–Sat., 10 a.m.–4 p.m.

425.374.2694 beachglassbykmillerinteriors.com

THE SHOP Nestled in the garden-like setting of Old Town Mukilteo’s Lincoln Avenue Courtyard is Beach Glass By K. Miller Interiors. The cozy shop features a delightful collection of home goods and gifts with a coastal theme. It’s a playfully chic vibe that pairs well with the amazing views of the Sound visible while perusing the charming offerings on display.

THE ATMOSPHERE Upscale, but comfortable, a visit to Beach Glass feels like escaping to a welcoming beachside retreat. It’s an impression reinforced by the warm mix of tones and textures in the shop’s inviting blend of vintage furniture and stylish home décor and gifts.

WHAT YOU’LL FIND A sense of fun underlies the shopping experience at Beach Glass. Miller envisions a visit as a bit of a tasteful treasure hunt. “I chose the name Beach Glass because I love the idea of the shop being a discovery of something special near the beach,” Miller said. The store certainly is a trove of unique pieces many of which are handcrafted by local artisans and displayed on beautiful furnishings that Miller herself has found and remade. “Beach Glass also represents beauty that can come from something previously discarded,” Miller explained, “which embodies my love for vintage, reclaimed and repurposed pieces.” Miller carries a line of chalk-based paint by Vintage Market & Design that she uses to achieve the soft matte finish of her redesigned finds, which gives them a look that manages to feel simultaneously antique and wonderfully fresh. It’s a blend of opposites that informs Miller’s personal style. “I love to mix the old with the new, the dark with the light, and the traditional with the unexpected,” she said.

KEY PEOPLE After Krista Miller, Beach Glass’s charismatic owner settled in Mukilteo, where she and her

family have lived for the past sixteen years, she decided to turn her natural eye for design into a business, creating interiors for clients that reflect the natural beauty of the area. With the success of her interior design business, Miller began to dream of opening a storefront that would highlight the same kind of relaxed sophistication she creates for her clients. When her current space became available, Miller knew it was time to make her dream a reality. Today, Beach Glass fits in perfectly on the hillside terrace above the ferry docks, drawing shoppers who make a day of it while enjoying neighboring eateries and sights. “I want Beach Glass to be a retreat and a resource for customers to discover and be inspired,” she said. “I love to see ladies meet up for coffee or lunch at the Red Cup Café next door followed by a visit to the shop. We like to have fun here!”

OWNER’S FAVORITE Miller loves each piece she carries at Beach Glass, but when pressed for a favorite she manages to narrow it down to three. The first is a standout tree trunk lamp by Light and Living that Miller described as “the perfect statement piece for an entry or console table.” She also cites handcrafted frames by Beach Frames as a top choice. Made from a striking combination of reclaimed wood and corrugated metal they are a distinctive way to display personal photos. Finally, Miller says she doesn’t go a day without trying on at least one piece of jewelry from Kim Caron Designs. Miller said, “Whether it’s a necklace, pair of earrings or one of her signature, handcrafted gemstone rings–I want them all!”

It’s this kind of enthusiasm that makes Beach Glass an enjoyable place to shop. “We work hard to create a beautiful environment for our customers to explore and discover something special for their home, themselves, or a lovely gift for a friend or family member,” Miller said. “The excitement and satisfaction we get from helping people find that perfect décor piece or gift is a delight.” 

September | October 2015 31

MeTV available on KVOS and over-the-air on KFFV

Check your local listings or go to www.KVOS.com for more information. Š 2015 CBS Studios, Inc. All rights reserved.

WELLBEING Menu · Spa Review · Races & Runs · Beauty

Preserving Summer’s Bounty WRITTEN BY JENNIFER ADLER M.S., C.N.

I

t’s hard to believe, but the growing season is almost over. It feels like just yesterday that we snipped, steamed, and buttered asparagus for our plates. Before summer fades, preserve its abundance for the winter months by putting up the last of this year’s bounty. Doing so will increase the appeal of your winter fare dramatically. Imagine dining on local tomatoes picked at the peak of perfection—in the middle of January. For those of you trying to eat more locally and sustainably, storing food is the key to honor those commitments year round. Here’s what you can do to make the most of summer’s bounty.

I remember the days when my mother would join with neighborhood comrades to chop, pack, and can heaping piles of fruit, pickles, and tomatoes for our winter enjoyment. As a child I couldn’t stand the drudgery of chopping, let alone the sweltering heat of the summer kitchen. I never thought I would enjoy or feel hip canning. However, just as clothing continued on next page

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styles from the past become fashionable again with time so, too, has preserving food returned to popularity.

The practice of canning dates back to the French Revolution when the notable French newspaper Le Monde offered a hefty cash award of 12,000 Francs to any inventor who could come up with a cheap and effective method of preserving large amounts of food to help feed the armies.

Hence, the practice of canning food was developed. Canning works when food is sealed in airtight containers, then heated to a high temperature in order to destroy contaminating microorganisms.

Drying, otherwise known as dehydrating, is an even older method of preservation. Readily available and economical elements like the sun and wind have been used for this purpose since ancient times. Today, you can dry food at a low temperature in your oven or in a dehydrator. Removing the water from food makes it inhospitable to bacteria and 34 NorthSoundLife.com

microorganisms that need water to grow. Many different foods are prepared by drying. Ever wondered about the difference between a plum and a prune? Plums magically become prunes when dehydrated. Many people also dry herbs, a culinary delight that adds flavor and interest to winter dishes.

Why settle for a freezer-burned vegetable medley when you can freshly freeze your own cornucopia? Freezing food is easy and one of the most common methods of preservation. It slows decay by turning water to ice, which makes it unavailable for bacterial growth. This is a wonderful way to enjoy the bountiful bliss of July—fresh-picked local blueberries— during the rainy winter months.

How about making your own bubbly? The oldest form of preservation is fermentation, which precedes human history because fruits ferment naturally. Since prehistoric times humans have enjoyed fermented brews. The earliest evidence

of winemaking dates back to 6000 B.C.E. in the former Soviet Republic.

The Chinese were the first to apply fermentation process to vegetables.

Fermentation is the chemical conversion of carbohydrates into alcohols or acids. This was a traditional method of preserving foods in times of plenty for later consumption. In fact many of our specialty food stores offer traditionally fermented products, such as wine, beer, bread, cheese, vinegar and various vegetable and dairy ferments.

What do you get when you cross a cucumber and vinegar? Pickling! It’s the easiest form of fermentation. It uses either vinegar or brine, which is a solution of salt in water, to produce lactic acid. The distinguishing feature is a pH less than 4.6, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. If the food to be pickled is moist and juicy, pickling brine may be produced simply by adding salt to the food. For example, sauerkraut is made by salting cabbage and pressing it into a vessel. The water from the cabbage naturally leaves the cell walls and creates its own brine.

Unlike the canning process, pickling or fermenting does not require that the food be completely sterile. The acidity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product. Hence the production of either wine or vinegar occurs. In addition fermentation has the added bonus of retaining the enzymes and healthy bacteria present in the food, which our digestive system loves. So, get hip like your grandmother and take advantage of tried and true techniques to prolong the benefits of summer and eat locally and sustainably year round.  When preserving foods at home, always consult food and safety guidelines, including the USDA’s Guide to Home Canning. The USDA offers steps to reduce the risk of botulism, a potentially fatal bacteria, and its guidelines state that low-acid vegetables and meats must be processed in pressure canners. nchfp.uga.edu

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September | October 2015 35

WELLBEING Calendar

RACES & RUNS SEPTEMBER

12 19 19

Lake Stevens Olympic and Sprint Triathlon Swim, bike & run 8 a.m.  North Cove Park, Lake Stevens buduracing.com

Rescue Run 5K/10K 5K run/walk & 10K run/walk 10:30 a.m.  Arlington Airport, Arlington arlingtonrunnersclub.org

Woodinville Wine and Beer Country Half Marathon Half marathon 7 a.m.  Chateau Ste. Michelle Winery, Woodinville destinationraces.com

OCTOBER

11 17 24

Snohomish River Run 10K run/walk & half marathon 8 a.m. & 8:15  Downtown Snohomish snohomishriverrun.com

Arlington Airport Run 5K run/walk & 10k run/walk 10 a.m.  Stillaguamish Athletic Club, Arlington arlingtonrunnersclub.org

Group Run with Port Gardner Bay Winery Tasting 5k fun run 2:30 p.m.  Everett runningintheusa.com

NOVEMBER

7–8 14 28 36 NorthSoundLife.com

Mud & Chocolate Trail Runs 4.5 mile run & half marathon 9:30 a.m.  Redmond Watershed, Redmond mudandchocolate.com

Redmond Poultry Predictor 5K 5K run/walk 9 a.m.  Redmond Central Connector Park, Redmond redmond.gov

Ugly Sweater Run 5K fun run 11 a.m.  Marymoor Park, Seattle theuglysweaterrun.com

Trail Review

WELLBEING

Lund’s Gulch WRITTEN AND PHOTOGRAPHED BY KEN BRANTINGHAM

Length 2.5 miles round-trip Elevation gain 425 feet Trail Condition Gravel Directions 6026 156th St. SW, Edmonds: From I-5, take the 164th Street SW exit and follow it west. Bear left onto 44th Avenue W. Take a right on 168th Street SW heading west and cross Highway 99. Turn right onto 52nd Avenue W, then take a left onto 160th Street SW. Make a right on 56th Avenue W. Finally, turn left onto 156th Street SW. The park’s entrance is at the end of the road.

C

atch a direct path to a secluded beach overlooking the blue waters of the Puget Sound. Lund’s Gulch in Lynnwood takes you there on a simple, well-groomed and wide trail designed for the casual hiker. Not exclusive to locals-only by any means, the park welcomes all ages and abilities—walkers, joggers, and beach-goers.

Enclosed within the 108-acre Meadowdale Beach County Park, the trailhead is accessible at the end of 156th Avenue SW in Lynnwood. Parking is limited to 30 spaces. When full, the only recourse is to park somewhere in the surrounding neighborhood. This upper portion of the park also has a playground.

From there, the trail spirals downward into a tall forest of alder, big-leaf maple, and Douglas fir. The descent is immediate, dropping some 425 feet within a half-mile. Roughly sixfeet wide, the path allows foot traffic to pass easily in both directions. Wooden benches offer relief, as do anchored steps located on the steepest grade. Like the plethora of plant life flanking the hillsides, there’s abundant human diversity on the trail. Family groups, a Taekwondo class, couples with their dogs, and old friends like Kay and Sarah out for a hike. Kay is from Lake Forest Park and Sarah is visiting from California.

They’re doing short hikes on each day of Sarah’s visit, and this is their grand finale. Both are impressed.“Everybody has been so polite,” Sarah said. “There are all kinds of people here. Not just your REI type with gear.” Kay has enjoyed the trail for its beauty. “There’s something about the light coming down and the sound of trickling water,” she said.

Lund’s Gulch is named for John Lund who homesteaded here back in 1878. Meadowdale Country Club eventually acquired the land and transformed it. Even the Olympic size swimming pool was filled in when the Snohomish County Parks purchased the property in 1968. At the half-mile marker, the trail levels off and Lund’s Gulch Creek and several tributaries can be heard on both sides of the trail. Moss and ivy covered alders and firs stretch skyward, shielding the trail like a gateway. Ferns, horsetail, and thick green shrubbery proliferate along the trailside.

Once past the ranger’s residence, the trail loops around a manicured lawn with a volleyball court off to the right. This will be the stopping point for some. Restroom facilities and picnic benches with barbecue grills are available here. A small pavilion can be reserved for large groups and special occasions.

On the far end of the grassy area, the raised railroad track blocks out any view of the Puget Sound. It also makes access to the beach area a little tricky but fun all the same. A pedestrian tunnel is located on the right side and goes underneath the tracks. It was originally built as a culvert by the BNSF Railway and there will be a few inches of water to forge. The water is clear to the rocky bottom. Go barefoot or bring sandals.

Directly on the other side is Meadowdale Beach.

The shoreline here is broad and bends like a cove on either side with a deep reach to the water. White sand and stones carpet the entire stretch. Across the water is the northern tip of the Kitsap Peninsula, which looks like a faint blue strip on the horizon. I catch up with Kay and Sarah who are having lunch on a large bleached-white driftwood log. A great blue heron wades in the water directly in front of them. It’s an idyllic scene. I ask for their feelings about the return trip up the gulch.

Kay smiles with a confident wink, “We shall overcome.”

Lund’s Gulch and Meadowdale Beach County Park offer a safe, well-traveled path to a pleasant stretch of secluded beach on the Puget Sound. While most visitors congregate near the tunnel area, some like to drift off and find a nook of their own.

There’s space here to explore, play, or sunbathe. Except for an occasional passing train, it’s also quiet and peaceful. The trail itself is so well constructed and managed that the return trip up the gulch is not as arduous as might be imagined. 

September | October 2015 37

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Photography Joe & Patience Photography | On Location Lakedale Resort | Models Brooklyn |Odeen | Connie

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RIGHT Miracle City Sweater, Sojourn $48 | Yala Bamboo Dreams Circle Top, Yala.com $62 | Natalie Jeans, Macy’s $84 | Manchester Bed Stu Boots, BedStu.com $295

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of Woodinville Wine Country A guide to Washington State’s award-winning urban wine destination, spelled out from Avennia to Zerba WRITTEN BY KAITY TEER

A

n urban wine destination home to more than 70 wineries and 30 tasting rooms, Woodinville produces up to 3 million cases of wine each year and attracts up to 795,000 visitors annually. It boasts more 90+ wines than anywhere else in the world.

Woodinville is in the beautiful Sammamish River Valley and yet is easily accessible from the Seattle metropolitan area, located just twenty miles northeast. Its winemakers source grapes from throughout Washington.

“In Woodinville, you can taste the state. Every AVA in Washington is represented here in our wineries and tasting rooms,” said Sandra Lee, director of Woodinville Wine Country.

Brimming with abundant opportunities for wine tasting, fine dining, wine and food classes, shopping and recreation, read on to find out what makes Woodinville Wine Country what Sandra calls “the perfect blend.”

Wine tasting may be an activity reserved for adults, but Adventura Aerial Adventure Park allows even the most serious of grown-ups to play more than 50 feet above the ground.

From this height, you can enjoy scenic views of Woodinville Wine Country and nearby breweries, distilleries and wineries as you soar, jump, stretch, puzzle, balance, and swing through an obstacle course of ropes, swings, wooden planks, and slack wires. At the end of your high-flying adventure, a zip line will deliver you safely to the ground.

The best way to celebrate your landing is to enjoy a wine tasting at one of Adventura’s many tasting partners.

Reservations are recommended, so plan to book your adventure at least 25 days in advance. Upon your arrival, don’t underestimate the course’s compact design. The duration of a typical play day is 2.5 hours. Challenges vary from 28 to 55 feet above ground. The course is suitable for visitors ages seven and older and offers fun for a wide range of physical fitness levels. Even octogenarians have risen to the course’s challenges, proving you’re never too old to play.

Adventura Play is open for play days on Friday, Saturday, and Sunday from April through October. Halloween is the final day of the season, and you can celebrate in costume while trick-ortreating in the air. adventuraplay.com

© Courtesy of Adventura Aerial Adventure Park

AERIAL ADVENTURES

Tasting Rules

BEST BEHAVIOR

1. Don’t get caught up in wine “snootiness” or be intimidated by your inexperience. Most wine tasters don’t consider themselves experts, and many who do, are not. No matter where you are on your wine journey, just relax and enjoy yourself (it comes naturally with the sipping, we have found).

© Courtesy of Adams Bench Winery

2. Swirl the wine in the glass a few times. Admire the beautiful color and lush viscous nature of a well-made wine as it slowly slides down the sides of the glass. What do you see?

Take a seat in the tasting room at Adams Bench Winery and you may be surprised to find yourself seated on a nineteenth-century disciplinary bench. The antique bench is only part of the winery’s rustic charm. It’s located about a mile up the hill from the old Hollywood Schoolhouse on three pastoral acres with fragrant lavender, a small barn, and views of rolling pastures, a neighboring vineyard, and the Olympic Mountains.

Tim Blue, who is the owner-winemaker along with his wife, Erica Blue, regales visitors with the story of the iconic bench for which the winery is named. A family heirloom, Tim’s father salvaged the bench—where troublemakers once sat awaiting visits to the principal’s office—from the elementary school in smalltown Indiana where three generations of family members, including Tim, attended before it was razed.

“It’s your time of reckoning when you sit on the bench,” Tim joked, with a nod toward the winery’s highly-rated flagship red blend, Reckoning.

For troublemakers unafraid of the Reckoning, Adams Bench is open most Saturdays for tastings. Anything but stern, Tim and Erica are friendly, knowledgeable, and funny, and they enjoy getting to know their customers—including members of their Collector’s Club—who visit for the fall and spring releases of the lush, dark Cabernets and red blends Adams Bench is known for.

If you’re eager to be on your best behavior when you visit Woodinville, Tim, who has traveled extensively with Erica throughout all the significant wine regions in the U.S. and Europe, has graciously shared with us several of his top wine tasting tips—perfect for newcomers to wine tasting or those who may need to brush up on the “rules.” adamsbench.com 52 NorthSoundLife.com

3. Swirl the wine in the glass again and smell it. Appreciate pure clean aromas produced by ripe fruit and subtle hints of oak, some describable with words that come to mind easily. What does it smell like to you?

4. Now sip. Sense the feel of the wine in your mouth as it travels across your palate, and appreciate the different feel and taste sensations you experience in the beginning, across the middle and at the end. What do you feel and taste?

5. Many winemakers love to talk (especially at Adams Bench), and will be pleased to answer any questions, and may tell stories, related or not to the world of wine, often with punch-lines intended to produce laughter. Look attentive and laugh at the right moments (also comes naturally with the sipping) . . . this (as appropriate) tends to increase the size of the pours.

6. Repeat steps 1 through 5, especially 5.

© Courtesy of Chateau Ste. Michelle

CONCERTS & FESTIVALS Expect to find musical notes and tasting notes in Woodinville all year long, but the warmer months offer special opportunities to enjoy live performances.

In September, you can rock out while exploring the Hollywood Winery District at the annual Hollywood Hill Block Party. Chateau Ste. Michelle hosts a summer concert series at its amphitheatre, and two years ago launched SESSIONS, a series of indoor concerts to enliven the winter months.

Next year, don’t miss the Celebrate Woodinville concert series on Wednesday evenings in July and August at Wilmot Gateway Park. These free, family-friendly events include a beer and wine garden with beverages available from local wineries and breweries. The culminating event is the annual Woodinville festival, which is held in August and features a farmer’s market, arts and crafts fair, exhibitors, and children’s activities.

A favorite summer event in the Warehouse Winery District is the Taste & Tunes Warehouse Party, which is held in July. Participate in the wine walk and enjoy live performances at many of the district’s wineries. celebratewoodinville.com, ste-michelle.com, woodinvillewinecountry.com

AN EVENING WITH FRANKIE VALLI & THE FOUR SEASONS Chateau Amphitheatre

FRI / SAT

THURSDAY

AN EVENING WITH PINK MARTINI

FRIDAY

FRI / SAT

SEPTEMBER 3 4–5 11–12 18 AN EVENING WITH MARK KNOPFLER Chateau Amphitheatre

HOLLYWOOD HILL BLOCK PARTY Hollywood Winery District

September | October 2015 53

D

D

DESIGNATED DRIVERS

A number of transportation providers make it possible for everyone in your party to sip responsibly. The area’s premier provider, Butler Wine Tours, has a range of vehicle sizes on hand for guided Woodinville Wine Country experiences. Look forward to individualized itineraries based on an extensive network of personal relationships with area winemakers and boutique wineries. Brothers Stuart and Jeremy Butler, both University of Washington graduates, started the company in 1994.

“Everything we do is custom,” Stuart said. “We like to interview each group and design the best experience. We can select the wineries for you based on your preferences or make personalized recommendations.”

Though the Butlers have attended tastings and met with nearly every winery in Woodinville, they focus on 30 boutique wineries they know well and can count on to deliver their clients excellent tasting experiences. A typical tour lasts about four hours and includes up to four locations, with the option of adding an additional stop for lunch. Groups of up to fourteen passengers can be comfortably accommodated in the Mercedes Benz tour coach. butlerseattle.com/wine-tours

ENJOY PERFECT PAIRINGS Woodinville’s abundant wine offerings are poured in many local restaurants and fine dining establishments by wine stewards who excel at palate-pleasing pairings. There are many delicious options to sate your thirst and your appetite at any price point.

At the top of the list, The Herbfarm has received tremendous critical acclaim. It is also one of only 50 restaurants in the U.S. to receive the AAA 5-Diamond Award. Reservations for the themed nine-course, six-wine dinner seatings are so elusive that in the past, the restaurant has crashed phone lines due to the influx of callers eager to get a coveted spot on the waiting list.

For diners who are looking for something less formal, consider the Purple Café & Wine Bar, with New American cuisine and a wine list that truly exceeds expectations. The Commons is a kitchen, bar, and bakery that serves up rustic charm and good food. The Hollywood Hills Tavern, operated by Woodinville Whiskey Co. offers delicious cocktails, a full menu, and schedules live music on Tuesdays and Thursdays. theherbfarm.com, purplecafe.com, thecommonscafe.com, thehollywoodtavern.com

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FOUR DISTINCT DISTRICTS The easiest way to get your bearings when navigating the dizzying number of Woodinville wineries is to familiarize yourself with its four main districts.

The Downtown District Home of Woodinville Wine Cellars, downtown has exploded with food and beverage destinations in recent years, including such favorites as The Collective on Tap and Pasta Nova.

The Hollywood District Located along the picturesque Sammamish River Valley, many 90+ rated wines, more than 40 wineries, and world-class restaurants and accommodations call the Hollywood District home, including Chateau Ste. Michelle, DeLille Cellars, The Herbfarm and the Willows Lodge. Named for the historic Hollywood Schoolhouse, this is just the place

for a burgeoning connoisseur to get schooled in style.

The Warehouse District Don’t be fooled by its industrial exterior, the Warehouse District boasts more wineries per square foot than any wine region in the world. Here you’ll find more than 50 wineries and tasting rooms in close proximity, including Avennia, Patterson Cellars, Pomum Cellars, Savage Grace Wines, and WT Vintners.

The West Valley District The new kid in town, expect to see more wineries and distilleries develop in this fast-growing district west of the river. Explore Cascade Cliffs, Facelli Winery, Isenhower Cellars, Silver Lake Winery, and the Woodhouse Wine Estates.

© Courtesy of Molbak’s Garden + Home

GROW YOUR GARDEN

Located in the Downtown District, Molbak’s Garden + Home isn’t just an iconic garden center; it’s a destination. A feast for the eyes, Molbak’s lovely garden displays and extensive selection of plants are sure to inspire, maybe even to the point of overwhelm. In addition to plants, flowers, and supplies, you can get advice from horticultural experts or shop for home goods, garden décor, and gifts.

Make time in your schedule to pause for lunch in the idyllic Garden Café, and plan ahead if you’d like to participate in a class or workshop with subjects ranging from botanical drawing to ornamental grasses. Save the date for Cisco Morris’s visit September 13 and the annual Harvest Festival October 17. The holiday displays are magical and include an impressive selection of poinsettias and the St. Nick’s Holiday Wine Tasting, with more than 30 participating wineries. molbaks.com

September | October 2015 55

HISTORY & HERITAGE

INSTANT RELAXATION

© Courtesy of Chateau Ste. Michelle

Take a break from wine tasting to stroll through the fragrant fields at Woodinville Lavender and you’ll feel instantly relaxed. Owner Tom Frei is a rocket scientist turned master gardener. Bring a picnic lunch, sample aromatherapy products, taste lavender tea, or pick your own lavender. Visitors can also attend classes, assist with harvest duties, and watch distillation demonstrations.

ste-michelle.com 52 NorthSoundLife.com

© Courtesy of Woodinville Lavender

JUST A GLASS Reserve Your Thursday at Patterson Cellars’s Hollywood Hill tasting room gives you the opportunity to taste limited production wines made by John Patterson. Each week’s wine is announced on Facebook. Stop by for a glass. pattersoncellars.com

© Courtesy of Patterson Cellars

The story of Chateau Ste. Michelle is in many ways the story of Woodinville’s evolution into a world-class wine tourism destination. Now one of the largest U.S. producers of premium wines, Chateau Ste. Michelle catalyzed Washington State’s vinifera grape growing and anchored Woodinville’s wine industry.

In 1967, American Wine Growers—the result of a merger between two Washington-based wine companies with roots dating back to 1934 and the repeal of Prohibition—launched “Ste. Michelle” wines, made from fruit produced in eastern Washington. Ste. Michelle garnered national attention when its 1972 Riesling earned the top spot in a blind tasting hosted by the Los Angeles Times.

In 1976, the chateau in Woodinville was constructed and the label was re-christened Chateau Ste. Michelle.

Since then, the label known for its excellent dry table wines has earned the title “Winery of the Year” by Wine & Spirits Magazine not just once, but an impressive 20 times. Among the winery’s many accolades, the 1999 Cold Creek Chardonnay was named by Wine Spectator as the highestranked white wine in the world, and the 2000 Single Berry Select dessert wine earned a 98-point rating also from Wine Spectator, which was the highest rating for a Washington wine that year.

Led by head winemaker Bob Bertheau, the winery continues to produce highly acclaimed wines.

Visit the historic chateau and grounds (formerly the Frederick Stimson estate) and participate in one of several tour and tasting options, which range in cost from free to $100 per person.

Consider the Library Pairings Tasting, which is a guided wine and small bite pairing that takes approximately 45 minutes and includes a demonstration on how to taste food with wine in a seated mat format.

woodinvillelavender.com

KITCHEN CLASSES Visit the Winery Kitchen to cook and taste “food that likes wine.” Enjoy a seasonal class, pizza workshop, or mushroom harvest—with local pairings from a wine educator. Educational and entertaining, you’ll love learning from Chef Dona Applegate, who is a master cheese maker and certified food preserver.

“We don’t just teach people to prepare great food; we also let them pick it fresh!” Dona said. winerykitchen.com

Known by locals as a “living laboratory,” the 21 Acres Demonstration Farm and Center for Local Food and Sustainable Living enriches the Woodinville community by serving as an integrated model for sustainable living practices. Here, you’ll find a 100 percent certified organic farm and a farm market with pesticide-free ingredients all produced in Washington State.

The 12,000 square-foot building which houses the market also includes cold storage for produce, a commercial kitchen, and space for classes and meetings. This cutting edge education center earned a LEED Platinum certification for its green building technologies, including solar photovoltaic modules, a green roof with a rooftop herb garden, low-flow fixtures, and composting toilets.

“Here in Washington State we can eat chemical-free food grown at local farms 12 months out of the year,” said Robin Crowder, marketing director.

Visit 21 Acres to shop the farm market, participate in a “Farm Walk” on the second and fourth Saturday of each month, attend classes, dinners, and free demonstrations designed to help participants learn more sustainable techniques for growing, eating, and living.

21acres.org

© Courtesy of 21 Acres

LIVING LABORATORY

Study Sheet

© Courtesy of Colin Bishop

Aromatic Intensity: Primarily due to grape variety, this is the level of aroma that jumps out of the glass. For example, Sauvignon Blanc often has a higher aromatic intensity than Pinot Grigio.

MEDIUM PLUS When tasting wine, you may overhear “medium plus” used to describe the structural elements of a wine—the alcohol, tannins, acidity, body, complexity or finish. Often this descriptor indicates that the wine taster remains undecided, unable to determine where to place the wine on an intensity scale that ranges from low to high. Medium Plus is also the name of the wine education company advanced sommelier Nick Davis launched in late summer of this year to help wine enthusiasts to study up.

Nick quickly ascended to distinction in Seattle’s wine and craft cocktail scene after graduating from the University of Washington in 2011.

In April 2015, he became one of the youngest sommeliers in the country to pass the Court of Master Sommelier’s advanced sommelier exam, and he passed it on his first try. His résumé includes posts at Canlis, Lowell’s Restaurant, RN74 and Oliver’s Twist. He has twice served on the sommelier team for the Seattle Wine Awards and ranked in the top five American competitors at the U.S. Bartenders’ Guild’s World Class event.

Nick is passionate about deductive wine tasting and eager to share his knowledge with others through web articles and by taking on clients who are interested in learning more about wine tasting, either individually or in groups.

“Deductive wine tasting is not about the conclusion; it’s about the process of noticing and appreciating aromas, textures, and flavors. You turn off everything that’s a distraction and it becomes a meditation,” Nick said.

“Once you open a wine, it begins to change. You dive into the present moment and become more perceptive with heightened senses.”

Nick shared a glossary of helpful terms to learn and put to use when tasting wine. There’s something on this list for everyone from neophytes to oenophiles. mediumplus.com

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Dryness: The amount of sugar present in a finished wine. Off-dry wines such as Moscato d’Asti contain perceptible sweetness, which is felt at 6 grams per liter by many tasters.

Minerality: A hotly contested term, suggesting vineyard influence in a finished wine.

Some say the soil itself is responsible for these traits, others reference acid and sulphur compounds.

Phenolics: A group of organic compounds including tannins, imparted by the skin, seeds and stems of the grapes during winemaking, which adds texture to both red and white wines.

Rim Variation: A visual character taken by wines with age, especially reds. Color at the core of the wine will fade to a lighter hue at the rim, from the interaction of organic compounds and oxygen over time.

Structure: The backbone of a wine, indicated by textural sensations on the palette. Soft sugar, bright acidity, hot alcohol and firm tannins are included here, and give the wine much of its identity.

Variety vs. Varietal: Another hot-button item. Grape variety is a noun and refers to the grape type itself (my favorite variety is Chardonnay). Varietal is an adjective, and is used to describe a finished wine that is made using a single variety (a varietal Malbec), or shows notes common to the grape (this Malbec shows typical varietal character).

© Courtesy of Avennia

PASSPORT TO WOODINVILLE WINE COUNTRY Your guaranteed ticket to events like the Celebrate Woodinville Concert series, Taste & Tunes Warehouse Party Summer Kick-Off, Hollywood Block Party, St. Nick’s Open House, VIP tasting tours, and more. Purchase a 2016 Passport to Woodinville Wine Country when they go on sale in December.

It’s the perfect gift for local wine connoisseurs up for the challenge of visiting more than 60 wineries in 2016. Because most tastings range in price from $10-15, an official Passport will save you more than $800 throughout the year. Make it to all 60 wineries? Attend a celebration party in January 2017 for everyone who completed their passport books.

NEW-WORLD MEETS OLD-WORLD It was a match made in the heart of Washington winemaking country when Marty Taucher, a retired Microsoft executive turned wine industry student, accepted an internship with Chris Peterson, then the co-winemaker at DeLille Cellars. Marty, who was enrolled at South Seattle Community College, assisted Chris with the 2009 harvest, working as a crush intern and tank washer. After the harvest, they discovered they shared an ambition of building their own label.

After several months of planning, they produced and released their first vintage in 2010. Since then, Avennia—named for a city in France’s Rhône Valley and the region’s old-world style of winemaking—has earned praise from critics and consumers alike and launched Avennia on a meteoric rise to the top of Washington wine labels.

Marty attributes much of Avennia’s success to Chris’s clarity of vision as a winemaker. “We worked hard to identify our mission, what would differentiate our brand,” Marty said.

“Chris wrote a powerful, compelling message about what wines we would produce and how he was going to make them. That’s what we built Avennia around and we executed on our strategy flawlessly.”

Their laser-focus precision, strong sense of identity and purpose, and award-winning wines have led to sold-out vintages and a devoted mailing list. In July, to coincide with Bastille Day, the duo launched a new label Les Trouvés, to celebrate the spirit of Provence in Washington. This is one mailing list that you won’t want to unsubscribe from.

woodinvillewinecountry.com

QUINCY TO WOODINVILLE

Woodinville tasting rooms include winemakers from the broader Pacific Northwest region. Zerba Cellars, for example, is one of three Oregon wineries with tasting rooms in Woodinville.

In 2000, the Washington wine industry received a boost when a state law allowed for wineries to create satellite tasting rooms, which meant wineries could open additional locations and serve food. The Cave B tasting room in Woodinville brings wines from one of our favorite Washington wine escapes, the Cave B Estate Winery & Resort in Quincy, Washington, closer to home.

Its stunning accommodations 900 feet above the Columbia River are matched only by the quality of its 30 vineyards, where 18 varieties and 120 acres worth of grapes are grown, as well as its wines, which number 26 varietals and blends and include several Double Gold Seattle Wine Award recipients and the Wine Spectator 91-point 2011 Tempranillo.

zerbacellars.com

caveb.com

avennia.com, lesvinstrouves.com

OREGON WINEMAKERS

September | October 2015 59

UNWIND AT WILLOWS LODGE

RED, WHITE, AND TUNA Travel to Tuna, Texas, in the final installment of the Tuna trilogy at the Woodinville Repertory Theatre. Founded in 1998 by television’s Peg Phillips, who starred in CBS’s Northern Exposure, the theatre has entertained wine tourists and locals alike with high quality live productions in an intimate setting.

Performances are staged in the Denali Slab & Tile Studio in the West Valley District just up the road from The Woodhouse Wine Estates, making it an excellent way to finish off an evening of wine tasting.

“Red, White, and Tuna,” will open October 2 and run weekends through October 18. The Washington Post calls the script a “satirical ride into the hearts and minds of the polyester-clad citizens of Texas’ third smallest town.”

With pristine grounds and views of the Sammamish River, we can’t think of a better place to unwind after a full day of wine tasting, sight-seeing, and adventuring than to stay at the luxurious Willows Lodge. The amenities in this cozy Northwest-style lodge are unbeatable. Eat at the highly-regarded Barking Frog and book a spa treatment at the day spa. You can even book transportation for wine tours. If you decided to never check out, we wouldn’t blame you.

woodinvillerep.org

willowslodge.com

© Courtesy of Evergreen Escapes

VOLUNTEER FOR THE HARVEST

V

Take to the skies for a Woodinville experience that’s unlike any other. Book a “Wine Tasting & Flight Seeing” expedition through Evergreen Escapes.

Lift off in a Kenmore Air seaplane as it flies from Seattle’s Lake Union, and take in a stunning bird’s-eye view of the Seattle skyline, Mt. Rainer, and surrounding vistas. Then, enjoy wine tasting and tours at three Woodinville wineries, including behind-the-scenes tours and viticulture lessons from your expert tour guide. evergreenescapes.com

TRAILS

z © Courtesy of Willows Lodge

SOAR AND EXPLORE

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Bike the Samammish River Trail, which offers access to many wineries, breweries, and distilleries. Part of the Seattle locks-to-lake corridor linking the Ballard Locks to Lakes Washington and Sammamish, this 11-mile asphalt trail begins in Bothell’s Blyth Park and ends in Redmond’s Marymoor Park. Access Woodinville’s Hollywood District by heading west on an off-route trail option along NE 145 Street. Bring your own bike, or rent one for the day from Woodinville Bicycle. woodinvillebicycle.com

Excellent wines enjoyed in a gorgeous setting await visitors to JM Cellars, but if you’re looking to get your hands dirty, you can volunteer to participate in the crush experience. This year, JM Cellars will crush approximately 100 tons of grapes from eight different vineyards.

Located on an exquisitely landscaped hill called The Bramble Bump, which was originally an arboretum planted by horticulturists Jay and Smutty Smith, JM Cellars employs a master gardener, Mary Warren to assist with cleaning trails, pruning the 120 Japanese Maples, caring for the other rare specimens on the winery’s dreamy property.

Volunteers spend an eight-hour day doing heavy lifting, removing matter-other-than-grapes (MOG) from the conveyer belt, and can even hop in the bin to crush fruit with their feet (covered in food-grade plastic bags, of course). It’s a messy experience, but an amazing opportunity to participate firsthand in a harvest known for producing more than one hundred ratings of 90 points or better and two wines named by Wine Enthusiast Magazine as among the top 50 in the world. jmcellars.com

WHISKEY, VODKA, AND CRAFT BEER

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A visit to Woodinville Wine Country needn’t mean foregoing spirits or craft beer for the duration of your stay. In addition to its more than 100 wineries and tasting rooms, Woodinville is also home to several of the state’s top distilleries and craft breweries.

Forbes named Woodinville Whiskey Co. one of the top ten whiskey distilleries to tour in America, with the focal point its one-ton copper still handcrafted from Germany. This month, after five years in the making, Woodinville Whiskey Co. will make bourbon history as it releases its standard barrel Flagship Straight Bourbon Whiskey. Due out September 12, the distillery expects a lineup of fans eager for the first bottles; many plan to camp out overnight. Kentucky bourbon aficionados will want to taste the difference that Washington state ingredients produce. This local hot spot also produces an Age Your Own™ Whiskey Kit, Peabody Jones Vodka, and barrelaged maple syrup.

Washington state grapes can be used for more than just winemaking! Made with grapes grown in its Zillah, Washington, vineyard, Grapeworks Distilling produces single varietal vodkas from Riesling, Chenin Blanc, Gewürztraminer, and Pinot Gris grapes. Visit their tasting room to learn more about single varietal spirits.

Ranked second in the U.S. for the number of craft breweries that call our state home, production by Washingtonbased small independent breweries grew by 22 percent last year. With a more than 30-year history of craft brewing, Woodinville’s Redhook Brewery preceded the trend. Its flagship brew is the Redhook ESB. Sample five beers during the tour and tasting. woodinvillewhiskeyco.com, grapeworksdistilling.com, redhook.com

The good times flow like wine in Woodinville, but so do the good vibes.

A number of charitable events take place throughout the year, but one of the most exciting is the Winemaker, Brewer, and Distiller Triathlon. This tri-relay race asks more than 20 teams from area wineries, breweries, and distilleries to run, cycle, and paddle. This year, money raised will go toward The Good Times Project, a pediatric oncology camp for patients, survivors and siblings.

The event is meant to be entertaining for spectators, who can cheer on familiar faces and purchase gamemaking elements to help their favorite team or stymie opposing teams. woodinvillewinecountry.com

YOUR CHOICE If you have your mind made up and already know what you want to sip, design your own wine tasting at Chateau Ste. Michelle’s Theme Tasting ($10).

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© Courtesy of Woodinville Whiskey Co.

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EXTRA EFFORT

ste-michelle.com

ZYMOLOGY

Zymology is a branch of chemistry that studies fermentation. If a visit to Woodinville leaves you longing to learn more about the science of winemaking, there are a number of area programs that aim to educate aspiring winemakers. Woodinville winemakers hail from winemaking programs at South Seattle Community College, Walla Walla Community College, and the University of California-Davis.

Before you enroll, take a trip to one of the region’s most well-known wineries, Columbia Winery, and explore its new education center. Ask for the 90-minute “Understanding Washington Wines: Educational Tour & Wine Tasting,” which will give you access to Woodinville’s largest, hands-on education center. You’ll also have the opportunity to taste six premium wines. columbiawinery.com

AWARD-WINNING AND ALL WASHINGTON

Bed+ Brew

= Hotel package includes beer & swag from these Bellingham vendors:

www.thechrysalisinn.com

888.808.0005

AMERICAN CHINESE HAPPY HOUR • TAKE OUT • SPECIAL EVENTS

From Washington’s first small batch distillery using only locally grown grain and botanicals.

Please enjoy our products responsibly

dryflydistilling.com

425.337.3600 Mill Creek Town Center 11- Close Lunch & Dinner

DINE 7 Great Tastes · Dining Guide · The Mixing Tin

Bluewater Organic Distilling WRITTEN AND PHOTOGRAPHED BY SHANNON BLACK

B

luewater Organic Distilling’s origins lie in an attempt to avoid angering Neptune, the Roman god of the sea. That’s a mostly true story by all accounts.

One night in 2007, avid sailors Jessica and John Lundin opened a bottle of wine on their sailboat. The bottle proved to be undrinkable.

In order to avoid offending Neptune, they declined to dispose of the bad wine overboard. Instead, John tried to make a more drinkable brandy by distilling it directly on the boat using a stovetop and ice cubes.“It was kind of a goofy experiment,” John remembered with a chuckle.

Goofy or not, the also unpalatable newly-distilled brandy formed the basis of an ah-ha moment for John. You can’t make delicious spirits without good ingredients. And just like that, under a starry night on the seas, the idea behind Bluewater emerged. Jessica and John set out to create topof-the-line, organic, artisanal spirits with the highest standards of sustainability and responsibility. “In the world of spirits, there was zero focus on the world of sustainability,” John said. “We had to do something radically different than the industrial big brands. I want to do everything I can to have integrity and quality.” … continued on the next page

…

Bluewater became the first distillery to join 1% for the Planet, an organization founded by Yvon Chouinard of Patagonia that creates a way for businesses to donate 1 percent of their gross sales towards non-profits. For Bluewater, that means supporting organizations for clean water and water restoration in the Northwest and beyond.

Because of Bluewater’s commitment to using traditional elements, which are 100 percent organically sourced, you’ll find no additives or chemicals in any of its spirits, not even in the fertilizers used for crops. Even the glass that houses the artisan spirits is American-made and sustainable.

So does all this feel good “organic-ness” taste good? Do church bells ring on Sunday? Divinely so.

The organic ingredients for all Bluewater spirits elevate the tasting experience to the next level. By filtering out all the impurities, Bluewater brings to the table celestial top-shelf spirits.“The federal guidelines allow a vast number of ingredients and chemicals without disclosure. There is a lack of transparency there,” John said. “I believe that when people are waking up with a little bit of a headache, it’s in large part due to the impurities that are being masked by additives.”

Bluewater also uses alembic copper distilling kettles heated with fireboxes to enhance each succulent sip. It’s a distillation technique that dates back eight centuries to almost “the beginning” of spirits as John puts it.“Copper is an incredible material,” John sighed with devotion. “It’s an anti-microbial; the copper absorbs some of the impurities. The final thing about it is a little bit of black magic.” According to John, this black magic element that copper infuses into the spirits is a smooth and gentle essence that’s not always exactly understood.

Bluewater offers free tastings of their spirits so you can experience this black magic for yourself. “You don’t ever want to throw it back. You appreciate the spirits for their subtleties,” John advised.

Place a few drops of the Bluewater 100 Proof Organic Vodka on your tongue, or take the tiniest of sips, and let the spirit weave its wonderful spell. Bewitchingly smooth and creamy, the 100 Proof deftly pirouettes about your mouth and is easy on the throat, with no burn. It’s like dating the bad boy with a softer side. It’s also the only all organic high-proof vodka on the market.

The Bluewater Organic Vodka, an 80 proof vodka, silkily offers notes of soft, clean pepper. Again, no burn anywhere 64 NorthSoundLife.com

to be found. The Halcyon Organic Distilled Gin has garnered much attention in the world of spirits, including a 5-star rating from critic Aaron Knoll and other awards from the Seattle Gin Society. The aromatics for this gin steep for 24 hours in a copper kettle before the distilling process, which makes this classic London Dry bright and inviting. Bluewater will also be introducing limited edition spirits and infusions seasonally, such as aquavit and apple brandy.

All of these spirits can be mixed into fabulous cocktails. John recommended visiting Bluewater’s cocktail bar to experience their mixology for yourself. When mixing your own cocktail, he advised to keep it simple. One to four ingredients tops, and always use fresh, high quality elements.

Last July, Bluewater opened its new location at Waterfront Place in the Port of Everett. The decor is Northwest-inspired rustic chic with reclaimed wood, industrial metal, and local art.

John built most of the tables, bars, and benches himself using local timber.

The space issues a warm invitation and beckons you to stay awhile, unwind, and relax with friends while ordering fresh Pacific Northwest bites from the kitchen, run by Chef Chris Kerby. You can also order local beer, wine, and other spirits from local distilleries. Driven by the strong connection to their customer base, Jessica and John, along with marketing and events planner Amy Vernette, have put a lot of thought into how to make Bluewater’s space community-oriented and local-centric — from the layout and flow of the space to offering great events like Yogamosa, yoga with a cocktail after, and Sup N’ Sip, paddle boarding with a cocktail.

The Bluewater mission to never compromise on quality or customer service can be tangibly tasted and experienced. So would Neptune be happy now? “I think he would be happy,” John says with a smile. “I need to keep Neptune on my good side.” In a couple years, Jessica and John plan to bless the new boat they’ve been building on-site to withstand Arctic waters using a bottle of 100 Proof Vodka. If that doesn’t make Neptune happy, nothing will. 

Bluewater Organic Distilling 1205 Craftsman Way Ste. 109, Everett Tu.–Sun. 11 a.m.–6 p.m.

425.404.1408 bluewaterdistilling.com

Chef Greg Sullivan Pastry Chef Danille Seimears Executive Chef Tom HULl from Silver Reef Casino Hotel Spa Presented in association with: Judd & Black Appliance, Mount Vernon

WRITTEN AND PHOTOGRAPHED BY FRANCES BADGETT

O

n July 9th, K&L Media and Judd & Black Appliance teamed up for our regular bimonthly event, Meet the Chef at Judd & Black’s test kitchen in Mount Vernon. This time around, Chef Greg Sullivan, Pastry Chef Danielle Seimears, and Executive Chef Tom Hull from Silver Reef Casino Hotel Spa joined forces to create a five-star meal for the evening’s participants. The menu was classic — scallops with a frisee salad, beef wellington, and bananas flambé for dessert. As any talented chef, Sullivan had an easy, confident manner. For the first course, Chef Sullivan selected U-12 scallops and sliced them horizontally. Apart from making them a manageable size, the smaller surface area makes them cook more evenly. He recommends always using the freshest scallops available — live ones in the shell if possible. He also recommends starting with very dry scallops. For the sauté, he blended olive and canola oil together in a very hot pan. He worked clockwise in placing the scallops. “That way, I know which ones I’ve handled first and I don’t have to guess.” The plates were

dabbed with pureed golden raisins and capers, and the frisee was garden-fresh and tender. Chef Sullivan recommended using a fish spatula, which has an openwork blade to keep the fish from sticking to it. We paired the scallops with a buttery, creamy Chardonnay from Coach House Cellars.

It was fascinating to watch Chef Sullivan prep the main course. He began by laying out the prosciutto, on top of which he added the duxelle — a mushroom, shallot, and garlic mixture. And then he carefully rolled the beef in the prosciutto. He repeated this rolling technique with the puff pastry. He glazed the puff pastry with pure egg yolk to make the crust bright and golden, and then scored the outside (without piercing the pastry) in a crosshatch pattern. Sullivan served asparagus and garlic mashed potatoes and a fine demi-glace.

For dessert, Chef Seimears made bananas flambé, which she served with chocolate-covered coffee beans and chocolate chips. It was a hugely successful finish to a great dinner. 

September | October 2015 65

First Course Pan-seared scallops with frisee salad, warm bacon bits, and lemon vinaigrette

CAPER RAISIN PUREE • • • •

1 cup golden raisins 1/2 cup capers 1/4 cup caper brine 1/4 cup water

Heat all ingredients in a large saucepan until raisins are soft. Add all ingredients into blender and puree until smooth. Cool puree and pour into squeeze bottles.

PAN-SEARED SCALLOPS SEASONING • 1 part kosher salt • 1 part curry powder

Cut scallops lengthwise to ensure even cooking. Pat dry with a paper towel to ensure they will sear and not boil/steam in the pan. Lightly season one side with the seasoning, and add to pan clockwise starting at 12, seasoned side down. Season the opposite side of the scallops, and once you get back to 12, going around the edge of the pan, flip the scallop and brown. Let the scallops rest for a minute, then plate.

Lardons Applewood Bacon Cube the bacon, then fry until crispy. Reserve bacon grease.

LEMON VINAIGRETTE

1/4 cup lemon juice 1/2 cup olive oil 1 Tbsp water 1 Tbsp sugar

Whisk all ingredients together, and pour into squeeze bottle.

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SECOND COURSE

THIRD COURSE

Beef Wellington served with roasted garlic mashed potatoes, demi glace and asparagus

Bananas flambé with vanilla ice cream

ROASTED GARLIC MASHED POTATOES

INGREDIENTS

Serves 4-6

Serves 6

• • • • • • •

• • • • • •

1 1/4 pounds Yukon potatoes 1/4 cup Cream 1/4 cup Butter 6 cloves of garlic Salt and pepper to taste 1/4 cup Chives Garlic Puree

BEEF WELLINGTON

Clean and trim the beef tenderloin. Remove the large end of the beef tenderloin and reserve and flatten the sides. Take beef tenderloin and season with salt and pepper to taste, and sear in rondo or large skillet whole. At this point remove your puff pastry from the fridge/freezer and allow to come up to room temp on a cookie sheet. Once meat is browned, remove from heat and let rest.

Brush the beef tenderloin with Dijon mustard and continue to let rest. Lay out your prosciutto so that each slice overlaps on plastic wrap, and looks like a blanket. Add the Duxelle to the top layer of the prosciutto and place the tenderloin in the center and roll. Make sure to roll the beef up tight, and twist the ends off once the wrapped. Put in fridge or freeze for 10-15 minutes until firmed up. Once the roll is firm, unwrap and place on the puff pastry sheet and roll tight. Remove any excess puff pastry and seal the edge with egg yolk. Wrap the ends and seal tightly also. Brush the top with egg yolk and decorate if desired. Sprinkle the top liberally with kosher salt and bake at 400 degrees for 25-30 minutes, or until center temp is 125 degrees and puff pastry is golden brown. Remove from oven and allow to rest at least 15 minutes before slicing.

½ cup unsalted butter 1 cup light brown sugar 8 bananas, ripe 1 cup Kahlua Chocolate coffee beans, for garnish Vanilla ice cream

In a sauté pan, on medium heat melt the butter and brown sugar together until fully melted.

Slice the bananas about ½” thick. Add the bananas to the brown sugar mixture and stir to coat. Continue to cook the bananas, stirring constantly for about 1 minute longer.

Add the Kahlua to banana mixture and then light it with a match or slightly tilt your pan into the burner until lights on fire.

Quickly spoon the banana mixture over each dish of vanilla cream and sprinkle the chocolate coffee beans on top. Serve immediately.

OUR NEXT MEET THE CHEF EVENT WILL BE ON THURSDAY, SEPTEMBER 10TH AT 6PM. Featuring Chef Dave Reera of The Table restaurant.

Visit our Facebook page and Northsoundlife.com for more details.

September | October 2015 67

DINE

Dining Guide

the drinks are amazing, food fabulous, and the place gets hopping early.

Sunday-Thursday, 3:30–5:30 p.m., for $15.

Brunch is offered Sundays.

DINING KEY . . . . . . . . . . . . . . up to $9 . . . . . . . . . . . . . $10–19 . . . . . . . . . . . . $20–29 . . . . . . . . $30 or greater . . . . . . . . . . . . Breakfast . . . . . . . . . . . . . Brunch . . . . . . . . . . . . . . Lunch . . . . . . . . . . . . . Dinner . . . . . . . . . Family-Friendly . . . . . . . . . . . . . Takeout . . . . . . . . Outdoor Seating . . . . . . . . . . Reservations . . . . . . . . . . Happy Hour . . . . . . . . . New Review

CAMANO ISLAND

LUCKY DRAGON PHO Vietnamese THE CAMANO ISLAND INN BISTRO American 1054 S.W. Camano Drive, Camano Island 360.387.0783, camanoislandinn.com The Camano Island Inn Bistro on Camano Island is a destination worth the drive or ferry ride. Consider it for a romantic getaway, and reserve a room at Camano Island Inn to make a weekend out of it. A buffet-style breakfast is complimentary for inn guests every morning, serving up an assortment of pastries, seasonal fruit, beverages and a daily special. Soups, salads, sandwiches and other specialties are offered shortly afterward for lunch, but the dinner menu is truly the star of the show! Enjoy fresh seafood and fine meat selections or explore an extensive vegan and vegetarian menu for your evening meal. Those seeking a more casual dining experience should make an appearance at the Bistro between 3–5 p.m. for happy hour.

See all our restaurant reviews on our Eat and Drink tab at northsoundlife.com

ARLINGTON BISTRO SAN MARTIN Regional NW 231 N. Olympic Ave, Arlington 360.474.9229, bistrosanmartin.com Chef Martin Estrada-Perez presents a menu that offers regional cuisine from Escargot with Garlic Butter to Tiger Prawns and Flat Iron Steak that is mouthwatering and cooked to perfection. The fresh sheet changes daily. This intimate restaurant will delight your senses in every way from the moment you walk through the doors. The superb staff gives impeccable service and proprietor Steven is typically on hand to welcome you. Call for reservations to insure prompt seating. Dinner only Tuesday through Saturday, 5 – 9 p.m.

BOTHELL BONEFISH 22616 Bothell Everett Hwy., Bothell 425.485.0305, bonefishgrill.com By combining fresh seafood, a relaxed, romantic atmosphere and pleasant waitstaff, this Mill Creek restaurant has evolved into a favorite among Snohomish and North King County residents. Top choices include the succulent, spicy Bang Bang Shrimp appetizer, an assortment of grilled fish with your choice of signature sauce and, if you’re not in the mood for fish, the Fontina Chop is one of our favorites. Happy Hour is a must to experience — come early,

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LAKE STEVENS 303 91st St. N.E., Ste. A503, Lake Stevens 425.377.8888 Lucky Dragon Pho, a Vietnamese noodle house, located in Frontier Village next door to Albertsons, is a great place for a simple, inexpensive meal. The Pho, a soup of rice noodles with vegetables, and your choice of meat in a unique and flavorful broth, is sure to become a favorite winter comfort food (or hangover cure).

Vermicelli noodles, served with tomatoes, cucumber, carrot, cilantro and crispy fried shallot, all topped off with your choice of hot prawns, pork, short ribs, or all three in a sticky, slightly sweet, garlic sauce is a perfect light meal, like a salad and a main dish in one. Both require a bit of preparation on your part (they bring you accompaniments like basil, garlic chili paste, lime, etc.) but it’s kind of fun to play with your food, and the end result is totally worth the effort.

EDMONDS

LYNNWOOD

ARNIES Seafood 300 Admiral Way, Edmonds 425.771.5688, arniesrestaurant.com

INDIGO KITCHEN & ALEHOUSE Gastropub 2902 164th St. S.W. Ste. F, Lynnwood 425.741.8770, indigowa.com

If you’re on the hunt for regional fare served with a beautiful view, look no further than this Snohomish County classic. Arnie’s Restaurant in Edmonds, Wash. is known for its Pacific Northwest seafood and sweeping panoramas of the Puget Sound and Olympic Mountains. The Edmonds restaurant, along with its Mukilteo location, has served local patrons for nearly 25 years. The Seasonal Features menu serves up seasonal fish and vegetables from the Pacific Northwest. While Arnies is well-known for its seafood, the menu also includes a wide variety of lunch and dinner items including steaks, burgers, salads, pasta and poultry as well as an extensive appetizer list.

Although Indigo is located in a busy shopping center, its surroundings are nearly forgotten when you enter the warm ambience of this Lynnwood alehouse. The rich wood furnishings of Indigo’s interior entice patrons in for lunch, dinner and happy hour seven days a week. Between the happy hour prices and portions, Indigo is the place to be for hearty appetizers at a sound price. The happy hour menu features items like Gumbo, Meatloaf Sliders and Baby Back Ribs for $3–$6. With more than 20 beers on draft and a variety of comfort foods, including Cider-brined Pork Chops, Chorizo Clam Linguini and Flat Iron Steak, it’s no wonder this restaurant is busy from open to close. In a land of strip malls and chain restaurants, Indigo Kitchen & Alehouse is a breath of fresh air (and sweet potato fries!) for those seeking delicious food and refreshing beverages in a pleasant atmosphere.

EVERETT

LOMBARDI’S Italian 1620 W. Marine View Dr., Everett 425.252.1886, lombardisitalian.com

MARYSVILLE

The original Lombardi’s was a Ballard favorite, and the Everett Marina location has been inundating diners with a heavenly blast of roasted garlic that is Lombardi’s hallmark since 1998.

Lombardi’s pays homage to the seven honored ingredients of Italian food — olive oil, garlic, pasta, tomatoes, olives, basil, and love. Dive into the Tuscan Prawn starter, Pizza Margherita or Chicken Saltimboca — but don’t forget their wide variety of delicious pasta entrees. Both Italian and Washington wines are a focus of the wine list. A three-course prix fixe menu is offered

TULALIP BAY Regional NW 10200 Quil Ceda Blvd., Tulalip 360.716.6000, tulalipresort.com If you are looking for fine dining in Marysville, look no further. This award-winning restaurant strives for perfection in every way. The menu has a Pacific Northwest flair, offering a variety of steak and seafood. The wait staff is impeccable, portions are generous, food well-prepared and the suggested wine pairing spot-on.

Lim

Meet

the

ite re d sp se ac rv e e t av od aila ay! ble

Chef

Experience Hands-on Cooking while enjoying a Full Course Meal including drink pairing!

Thursday SEPTEMBER 10TH

From 6 p.m. to 9 p.m.

featuring

chef Dave reera of The Table Restaurant Fo r c o mplete menu and details go t o north s o u n dlife .c om or f ace book. com/northe nd me tro SPONSORED BY:

DINE Sip

Summer Wine Time WRITTEN BY DAN RADIL

S

ummertime means chilled wine time; and nothing fits the bill better on a warm summer day than a chilled white wine or rosé. There are plenty of options available with these wines, so narrowing down the field with the best choices before you purchase and serve them will make your life easier and keep your guests happy.

Start by selecting wines that are generally high in acidity, because these wines do best when properly chilled; not unlike a cold glass of lemonade. Riesling, Sauvignon Blanc, and Pinot Gris make excellent white wine choices and rosés made from Sangiovese, Pinot Noir, and Grenache are also ideal when served after a few hours in the fridge.

But be careful not to overchill these wines, because too much chilling has a tendency to mask the wine’s flavors and render it somewhat bland and tasteless. If this happens, the solution is simple: either set the bottle on the counter for about 30 to 60 minutes to allow it to warm up just a bit, or, after pouring, cup the wine glass in the palms of your hands and gently rock it back and forth a minute or two to take the extreme chill off the wine.

And remember that just because it’s summertime doesn’t mean you have to completely abandon your red wines until autumn. Keep those on hand for outdoor barbequing, especially when preparing grilled meats such as steaks, burgers, bratwurst or ribs.

Here are some white wine and rosé suggestions that are ideal for the summer season. Serve them before you move on to your full-bodied wines, perhaps with mild cheeses or a sliced baguette. Or simply enjoy them on their own, lightly chilled, while sitting on the deck, patio, or enjoying the sunset after a warm summer day. Does it get any 70 NorthSoundLife.com

better than that?

Sourced from Yakima Valley grapes, the San Juan Vineyards 2014 Riesling (about $17) is a stunning Washington riesling that excels with ample chilling. The flavor profile carries a decidedly tropical fruit twist, along with plenty of ripe apple and pear flavors. The finish contributes subtle spicy accents and a whisper of sweetness.

If you’re unfamiliar with grapes originating from Eastern Europe, Newburg, Oregon’s Raptor Ridge Winery currently produces a very impressive 2014 Grüner Veltliner (about $20) that should be on your “must-try” list. There’s a nice, mineral-like quality to this wine, with understated accents of lemon zest on the palate. The finish is refreshingly clean, suggesting slate and wet stone to accompany the laser-sharp acidity. A pairing with oysters on the half-shell is practically mandatory.

Also from Oregon, the Durant Vineyards at Red Ridge 2014 Pinot Gris (about $18) is another great choice for summertime sipping. This is a big pinot gris, with plenty of juicy green pear and citrus flavors to lead off. Bright acidity provides the wine with good structure and a tangy spritz of orange peel provides it with a memorable finish.

If Kiwi winemakers were baseball players, then New Zealand’s Trinity Hill 2013 Sauvignon Blanc (about $17) would be a grand slam. This incredible white wine is packed with a mouthful of white peach and nectarine stone fruits that transition into tart, Granny Smith apple flavors. Finishing notes of green herb and lemongrass complete the package. Outstanding!

The best descriptor for the Barnard Griffin Winery 2014 Rosé of Sangiovese (about $12) may simply be, “a subtle explosion of strawberry.” There’s much more to it than

Dan Radil Wine Writer

that, of course, including touches of watermelon and cranberry and the signature, vibrant acidity from the sangiovese grape. Another insanely underpriced wine from the perennial gold-winning Columbia Valley winery.

Based in Sheridan, Oregon, John and Jody Wrigley of J Wrigley Vineyards are producing some stellar wines from their estate grown, McMinnville Appellation grapes. Here are a trio of choices that can be enjoyed year-round but are especially good during the summer months: The J Wrigley 2014 Pinot Gris (about $18) is “lean and mean,” with vibrant green melon flavors, dazzling acidity, and a clean, linen-crisp finish. Try it with fresh shellfish or lobster with clarified butter sauce.

Displaying a lovely salmon-pink hue, the 2014 Pinot Noir Rosé (about $20) was cold fermented using whole-cluster pressed grapes.

Gentle strawberry and pie cherry flavors predominate, and a bright finish with great acidity makes this an outstanding wine when lightly chilled.

Finally, the 2014 Riesling (about $20) opens with an aroma faintly similar to a fine Sauterne before yielding green apple flavors in more of a German-style white that suggest it may be appropriate for aging. The wine’s twopercent residual sugar content is hardly perceptible; impeccably balanced by brisk acidity and accentuated with a hint of spiciness on the extreme finish. 

Dan Radil has lived in Washington for more than 50 years and has been an avid follower of Pacific Northwest wines since the 1980s.

As a freelance wine writer, his articles have been included in publications such as Wine Press Northwest, Whatcom Magazine, and the Bellingham Herald, where he wrote a weekly wine column for more than 15 years.

He also teaches wine classes at Bellingham Technical College. An avid WSU alumnus, his spare-time activities include traveling with his spouse, Alex, gardening, and entertaining.

Emory’s on Silver Lake

Red Blooded Mule Deep Eddy Cranberry Vodka, Crabbie’s Ginger Beer, lime | $8.50

D

eep Eddy Cranberry Vodka gives a traditional Moscow mule an added kick in the Red Blooded Mule at Emory’s on Silver Lake.

The mule has come a long way since the cocktail was invented out of desperation at Hollywood’s Cock ’N’ Bull in 1941. Bartender Wes Price was attempting to rid the bar’s basement of unsold cases of Smirnoff Vodka and housemade ginger beer. The rest is history.

Combining the two cast-off ingredients was a stroke of genius with far-reaching effects of greater import than a clean basement.

Cranberry flavors make Emory’s twist on the mule positively pourable all autumn long, and best served in a glass rather than the customary copper mug — better to appreciate the colorful, ruby red concoction. Made by a smallbatch distillery based in Austin, Texas, Deep Eddy cranberry flavored vodka is crafted in a column still with cranberries sourced from a family-owned farm in New England.

Not to be outdone by the cocktail’s spirit, Crabbie’s Ginger Beer adds its own spice to the Red Blooded Mule.

Classic recipes call for regular ginger beer, but Crabbie’s, an alcoholic beverage with its roots in nineteenth-century Edinburgh, steps things up a notch.

The ginger beer’s spiciness is the perfect complement to the drink’s refreshing cranberry and lime juices.

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MILL CREEK TABLAS WOODSTONE TAVERNA Mediterranean 15522 Main St., Mill Creek 425.948.7654, tablaswt.com Upon entering Tablas in the Mill Creek Town Center, a friendly staff and circular fire welcome your arrival. This MediterraneanSpanish fusion restaurant features some of the best tapas around, whether it’s for lunch, dinner or happy hour. Reflective of the restaurant’s name, the kitchen boasts a wood stone oven to cook dishes like Baked Brie, a sweet combination of apple confit, hazelnut and honey glaze, and Diamond Knot IPA mussels, made with chorizo and Mukilteo’s Diamond Knot IPA. Apart from Tablas’ wood-stone menu items, their custom dips, spreads and pizza-type flat breads are certainly worth trying as well. The House Paté is a creamy consistency with a kick of green peppercorns and perfectly paired with rustic baked bread. Try the Steak and Red Onion Compote Flat Bread, complete with chèvre cheese, for a savory flavor that will stimulate your taste buds. Tablas’ happy hour features the best compilation of their entire menu at a tasty price.

MONROE SOCKEYE’S RESTAURANT AND BAR Seafood 14090 Fryelands Blvd. S.E., Monroe 360.794.8300, sockeyesrestaurant.com

Try this drink with one of Emory’s handmade wood stone pizzas. We suggest the Avignon Pizza, made with prosciutto, pear, caramelized onions, walnuts, thyme, and brie.

As the days grow shorter and the weather cooler, it’s the perfect time to appreciate the view of Silver Lake from Emory’s enclosed deck, complete with a fireplace. 

11830 19th Ave. SE, Everett 425.337.7772 emorys.com

The sunsets, suds and salmon at Sockeye’s Restaurant & Bar located on the north end of Lake Tye will reassure even the most greenminded patrons that something good can come from converting a vibrant swamp into a cookie-cutter lake. This romantic, casual dining spot is perfect for a relaxing glass of wine on the patio or celebrating a special occasion.

Amid the happy hour frenzy of $3.50 draught beers, house wines and affordable seafood refinements, guests will delight in the menu’s calling card item- the wild Alaskan salmon that is roasted on a cedar-plank. But relaxed refinery isn’t all they offer, the Steak House Cheddar Burger is an upgraded, detailed Dick’s Deluxe, which is quite a plug.

MUKILTEO CAFÉ SOLEIL French 9999 Harbour Pl., Ste. 105, Mukilteo 425.493.1847, cafe-soleil.net Built on a foundation of French-inspired flavors fused with Japanese classics, the original creations of Café Soleil promise to satisfy.

Café Soleil’s reasonably priced menu succeeds in offering a balance of inspiring taste and

7

hearty fill. Sushi, from the classic California roll to BBQ Eel, arrives aesthetically plated in slicing-quick time. The “traditional” side of the menu offers a gourmet choice of teriyaki salmon or chicken prepared with the chef’s own endearingly rich and sweet recipe of garlic teriyaki dressing. Café Soleil’s elegant, yet simple, menus are designed with a broad range of customers in mind. With its charming ambience, attentive service and deeply satisfying cuisine, Café Soleil is the perfect escape for diners in search of original fusion flavor.

GREAT TASTES

SNOHOMISH BRASATO European 1011 First St., Snohomish 360.563.5013, brasatobistro.com Enjoy European-inspired cuisine in historic downtown Snohomish at Brasato. This modern Euro-American bistro with a view of the Snohomish River is open for dinner seven days a week. Start your meal with one of the shareables, like a plate of risotto croquettes made with an array of fresh vegetables and roasted red pepper aioli. Follow your appetizer with a bowl of sundried tomato soup, a creamy concoction that will warm you up. Dinner entrée options include braised beef, black bean ravioli, roasted wild salmon and many other creative selections. Be sure to save room for a signature dessert. Savor Brasato’s menu, a product of fresh, locally-sourced ingredients, at this favorite neighborhood Snohomish restaurant.

WHIDBEY ISLAND

The following selections have made it past our taste bud test and into our top seven this issue. Step out and give them a try, you won’t be disappointed.

1

4

The Chicken Fajitas at Casa Guerrero in Lynnwood arrive to the table steaming with juicy green and red peppers and onions and topped with sour cream and guacamole. casa-guerrero.com

tubssubs.com

2

THE FREELAND CAFE American/Hawaiian

Savor the hand-rubbed, slow-smoked Beef Brisket Sandwich at Bothell’s Carolina Smoke BBQ and Catering. You won’t regret it. carolinasmoke.com

1642 E. Main St., Freeland 360.331.9945 For more than 35 years, The Freeland Cafe’s been serving Whidbey Island locals a dawntil-dinner menu of American breakfast ­classics with a mix of Hawaiian flavors. A stack of three savory pancakes stuffed with delicious, sweet blueberries marks a signature favorite among the carb-craving regulars, while a hearty egg breakfast with crisp, sizzling bacon charms away the hunger of nostalgic hometown diners; add Hawaiian-style rice with Spam and gravy for a more exotic breakfast alternative. Lined with ceiling-high windows and an eclectic mix of artwork, The Freeland Cafe offers a generous seating area situated adjacent a popular bar of the same name. Sit back and enjoy the aroma of warm syrup and coffee, and the friendly chatter of neighborly patrons as you dine back to a simpler time.

The secret’s in the sauce at Tubs Gourmet Subs in Lynnwood. Topped with garlic mayo, firecracker seasoning, jalapeños, and hot BBQ sauce, the Firecracker chicken sandwich is dynamite.

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Eggs, Swiss cheese, plenty of vegetables, and basil sour cream — there’s so much to love about the Snoho Veggie Crepe at Snohomish’s The Crepe Escape and Coffee House. crepeescapesnohomish.com

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Satisfy your sweet tooth at Gelato’icious Desserts in Everett. The house-made tiramisu is a glorious treat on a crisp autumn evening. gelatoiciousdesserts.com

Bite into an old-fashioned delight when you try the Bread Pudding (Just Like Grandma’s) at Snohomish’s Cabbage Patch. cabbagepatchrestaurant.com

Start your next special occasion with the Crab Cakes at Russell’s Restaurant in Bothell. Served with a petite truffled salad, arugula, and prosciutto, this is fine dining at its finest. russelllowell.com

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KXA-AM 1520 Radio KKXA1520

PHONE:

425-301-1381

REQUEST LINE:

425-355-1520

AGENDA

Featured Event · Listings · The Scene · Final Word

Ringling Brothers and Barnum & Bailey Built To Amaze OCTOBER 1–4 From one of the most renowned circuses in the world, experience performers and stunts like you’ve never seen before at Built To Amaze. The performance will be fun and exciting for the whole family and will feature animals from around in the world as well as incredible athletes. This spectacular event will not be one you want to miss!

Xfinity Arena at Everett 2000 Hewitt Ave., Everett 425.322.2600, xfinityarenaeverett.com

AGENDA Events

MUSEUMS FLYING HERITAGE COLLECTION – BATTLE OF BRITAIN SEPTEMBER 19, 10 A.M.–5 P.M.

Get the chance to watch aircrafts that once fought over Great Britain fly again at this unique event. See the Hurricane, Spitfire and Messerschmitt Bf 109 spread their wings as well as special lectures and an up-close look at rare vintage aircrafts.

Paine Field 3407 109th St. SW, Everett Ticketing: 877.FHC.3404, flyingheritage.com CASCADIA ART MUSEUM STARTING SEPTEMBER 12

Cascadia Art Museum is officially opening its doors September 12. Upon opening, the museum will feature Northwest art from the 19th century through the mid-Modernist period.

The inaugural exhibition will be “A Fluid Tradition: Northwest Watercolor Society…The First 75 Years” and will feature 60 rare works by the region’s most noteworthy arts organizations..

190 Sunset Ave #3, Edmonds Cascadiaartmuseum.org

CONCERTS THE FABULOUS ROOF SHAKERS SEPTEMBER 12, 2 P.M.

As the last concert for the Stanwood Summer Concert Series, enjoy soulful and rock tunes from the Fabulous Roof Shakers. Comprised of entertainers and musicians from backgrounds of rock to rhythm & blues, the band will get you standing and dancing. The concert is free and a great event to bring the whole family, too!

8820 Viking Village, Stanwood 360.629.0562, stanwoodchamber.org

THEATER

of their lives as they reminisce on the years they have spent together and the changes that have happened over time. With music from Stephen Schwartz of Wicked, this musical has received much praise and has been performed all over North America.

Village Theatre 2710 Wetmore Ave., Everett 425.257.8600, villagetheatre.org

CLASSICAL EVERETT PHILHARMONIC ORCHESTRA – MASTERWORKS OCTOBER 3, 7 P.M.–9 P.M.

The Everett Philharmonic Orchestra will be performing pieces including Festival Overture from Dmitri Shostakovich, Trumpet Concerto from Alexander Arutunian and Pines of Rome from Ottorino Respighi. The night will truly be one of masterworks from some of the most exquisite musicians in the area.

Everett Civic Auditorium 2415 Colby Ave., Everett 206.270.9729, everettphil.org

SNAPSHOTS OCTOBER 23–NOVEMBER 15

ECA PRESENTS: THE TENORS

Featuring a couple who are now empty nesters after 20 years of marriage, this new musical focuses on the roller coaster

OCTOBER 7, 7:30 P.M.

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This vocal quartet has performed on more than 60 television programs and with

performers such as Neil Young, Sarah McLachlan, and Paul McCartney. The Tenors are known for their unique style of mixing pop and classical music. The talented group is sure to put on a great performance.

Edmonds Center for the Arts 410 Fourth Ave., N. Edmonds 425.275.9595, edmondscenterforthearts.org

FAMILY FRIENDLY THE MUKILTEO LIGHTHOUSE FESTIVAL SEPTEMBER 11–13

Come celebrate the 50th anniversary of the Mukilteo Lighthouse Festival! The community festival will include everything from a 5k/10k run and tennis tournament, to art, music, food, a parade and fireworks. For kids, there will be an instrument petting zoo, a kid’s corner and more. For adults, enjoy drinks at the chamber entertainment garden. Free shuttles from Kamiak High School and Olympic View Middle School will take you to the festival site!

Mukilteo Lighthouse Park 609 Front St., Mukilteo 425.353.5516, mukilteolighthousefestival.com

PIONEER DAYS AT STILLAGUAMISH VALLEY PIONEER MUSEUM SEPTEMBER 19, 1 P.M.–4 P.M.

Bring your children for an experience like none other. Kids of all ages will learn how to milk a cow, wash clothes, sew, churn butter and many more activities.

Pioneer Days is a great way to experience what pioneer life was like! Tickets: Adults $5, 12 and Under $2 20722 67th Ave NE, Arlington 360.435.7289, stillymuseum.org

VISUAL ARTS THE ANNUAL ARTS OF THE TERRACE JURIED ART SHOW SEPTEMBER 26–OCTOBER 11

Marking the 37th year, the annual art show will feature all kinds of art including paintings, prints, drawings, photography, 3-dimensional work and more.

Sponsored by The Mountlake Terrace Arts Commission and the Friends of the Arts, Arts of the Terrace brings top artists from around the Pacific Northwest region and is one of the largest juried art shows in the area.

Mountlake Terrace Library 23300 58th Ave. W, Mountlake Terrace 425.640.3101, cityofmlt.com

September | October 2015 77

SPECIAL EVENTS

ART IN LEGION PARK SEPTEMBER 12 & 13

Put on by the Arlington Arts Council, Art in Legion Park includes art of all kinds, vendors and a raffle drawing. Enjoy live music both days featuring Steve Kelly band on Sunday in this beautiful park in the center of downtown Arlington.

Legion Memorial Park 114 N. Olympic Ave, Downtown Arlington roberta95@msn.com, arlingtonartscouncil.net

5TH ANNUAL SNOHOMISH BREWFEST OCTOBER 23 & 24

Enjoy a day filled with beer for a good cause! At the Snohomish BrewFest, all proceeds will benefit the Snohomish Senior Center, an organization providing programs and meals for the community of Snohomish. There will be a number of breweries featured at the event including At Large Brewing, Elysian Brewing, Mt. Pilchuck Brewery, Diamond Knot Brewing and more. Along with beer, enjoy some a tasty brat dinner!

DANCE

Tickets: VIP tickets: $50, Individual tasting sessions: $30, Designated Driver Ticket: $10

BAILDORES DE BRONCE

1011 Second St., Snohomish 360.568.0934, snohobrewfest.com

OCTOBER 17, 7:30 P.M.–10 P.M.

Baildores de Bronce is a Mexican Folk Dance Group established in 1972. The group performs all over the Pacific Northwest, sharing culture through dance. With vibrant costumes and highenergy music, this will be a performance you will be sure to enjoy. Bailadores de Bronce aims to break down cultural barriers and connect with the community; all of their dancers volunteer their time to continue the success of the group.

8TH ANNUAL SNOHOMISH PUMPKIN HURL & MEDIEVAL FAIRE

Historic Everett Theatre 2911 Colby Ave., Everett 425.258.6766, historiceveretttheatre.org

Alexander Farm Corner 43rd Ave. SE and Ebey Island Road, Everett 425.280.4150, festivalofpumpkins.org

SEPTEMBER 12 & 13, 10 A.M.–4 P.M.

There is no better way to begin the fall season than with the Snohomish Pumpkin Hurl & Medieval Faire! Teams will bring their own “pumpkin hurling machines” to see who can throw their pumpkins the farthest. Watch The Seattle Knights fight and joust or participate in a mock battle for both kids and adults.

There will be artisans, entertainment, delicious food and more.

A MUSICAL SCRAPBOOK

FOUR MUSICALS AND A PLAY

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1 CLASSIC • 1 MODERN HIT 2 NEW MUSICALS • 1 PLAY

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SUBSCRIBE AND SEE 5 SHOWS FOR THE PRICE OF 4!

ISSAQUAH (425) 392-2202 l EVERETT (425) 257-8600 l VillageTheatre.org SPONSORED IN PART BY

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ELTON JOHN’S ELECTRIFYING BROADWAY HIT

The Scene

AGENDA

Philanthropists and wine enthusiasts gathered the weekend of August 13 for the 28th annual Auction of Washington Wine in Woodinville. There was a total of 2,000 attendees during the weekend events. The event raised $2.5 million for Seattle Children’s Hospital. Prizes at the gala included tickets to Elton John’s Oscar party, a Seahawks VIP experience, and trips to Italy and Spain.

HAVE AN EVENT? Load it on our Events Page at northsoundlife.com/events.

NOTES

Final Word

A Little Help Here!

Loretta exposes the FDA’s double standard WRITTEN BY LORETTA W. CLEESE

O

h, the irony. I was listening with one ear tuned to the evening national news a couple of months ago as I prepared dinner for my kids and did their laundry. I was mildly irritated at the mounds of clothes, most of which did not appear to be worn, however, all of which found their way magically into the laundry hamper shortly after I banished the kids to their bedrooms to clean.

Clearly, I needed a new approach to discipline and household chores, one that was still a click or two inside of CPS showing up at my front door.

I was not-so-seriously contemplating sending them naked to school, when my irritation was interrupted by a pre-commercial-break news “teaser” about the tentative approval of Flibanserin, the pink pill known as “female Viagra,” by the Food and Drug Administration. “Really,” I thought as I sat down, both ears now fully perked, on the couch to listen.

“Until now, beer was my only drug of choice to make men look more attractive. This should be interesting; I love new options.”

Much to my surprise, the first commercial during the break was one of the new Viagra commercials — you know the ones — that feature a hot, middle-aged woman with a sultry voice and a “I-know-you-want-me” look, explaining with great sympathy that ED strikes even the most manly of men.

“It’s not your fault,” she said, pandering to the male ego, striking yet another provocative pose. I chuckled to myself and thought, “Pfizer Pharmaceutical is ingenuous. The commercial is the diagnosis. Any men who aren’t aroused after watching her seductive presentation need Viagra. Who needs to consult a physician?”

The humor was short-lived, however, by the female Viagra news feature. For those who haven’t followed the “blue pill/pink pill” debate, the drug in Viagra and Cialis was approved by the FDA in one of the shortest time frames in FDA history. Why? The most common explanation is that the advisory panel and FDA decision-makers are predominantly male. Never mind that the side effects include blurred vision, blindness, chest pain, convulsions, loss of hearing, and the dreaded “four hour” warning. And never mind that the effect of the drug was only “discovered” inadvertently when patients who participated in a failed experiment to treat hypertension reported unwanted erections (like there is such a thing for males).

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The FDA’s response? “No worries, men. Damn the side effects, let’s approve the drug immediately.” No doubt the FDA panel took the leftover samples home with them.

By contrast, the “pink pill” was only recently tentatively approved by an advisory panel on the third try, after more than five years of testing, and even then the panel expressed continuing concerns over safety due to insufficient study — and awful, awful side effects like dizziness, nausea, and sleeplessness. Apparently, none of the FDA decision-makers have ever been pregnant. Hello, anyone home! Get some perspective! You wouldn’t have children if women didn’t readily accept these side effects as the initial sticker price for having a family.

But the efficacy of the pink pill is unproven, the FDA says paternalistically, and women’s sexuality is so, so much more complex than males, which is amazing since, unlike males, we only have one brain. To this concern, I say, “It’s about time you noticed!” But why now — your timing is suspiciously suspicious, when foreplay typically involves a playful punch in the arm and the words, “Honey, are you awake?” Maybe hypoactive sexual drive disorder is real, maybe we are overworked and stressed with the multi-tasking demands of family life, or maybe we are just bored. Does it matter? Many men take the blue pill who have no “mechanical’ issues at all. If the goal is a healthier relationship, then a healthier sex drive, for any reason, is an important factor in a couple’s happiness.

Of course, some critics suggest the placebo effect of the pink pill is not dramatically different from the drug’s effect despite that clinical tests show a statistically significant positive effect on women’s interest in sex. Again, hello! Who cares — unless you males are just worried about whether the plumber or landscaper may start to “crank our tractors.” So check your paternalism and male chivalry at the door, FDA. Women make calculated, educated decisions, weighing risks and rewards every day. If we didn’t, we wouldn’t be married or in committed relationships.

Ponder that, FDA, and maybe, just maybe, one of you will be on the receiving end of a playful punch in the arm in the middle of the night. 

© Courtesy of John Granen

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