Bellingham Alive | February | 2019

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CONTENTS

44

Spectacular Seafood When we live by the ocean, we dine here too. It’s unavoidable, it’s delectable and it’s yummy. In our yearly Seafood Spectacular, we bring you pages of amazing dishes being cooked up in local eateries around Puget Sound. What will it be tonight? Dungeness Crab Cakes? Fresh Pacific Swordfish? Cioppino or perhaps Seafood Pasta Alfredo? Also, come with us and take a look inside some local menus and enjoy.

Barge of salmon free for the taking, c. 1905 Photo by J. Wayland Clark, Whatcom Museum

64

© Diane Padys

Fighting for Orcas and Salmon

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Headlines remind us daily about the plight of orcas, the peril of salmon and battles to save Puget Sound for generations to come. In this issue, contributor Ken Karlberg explores what to think about the competing maritime interests and how they are fighting to preserve their stakes in the future. Tribal fisheries, commercial fishing industries, big businesses, whale-watching adventurers, hatcheries, environmental activist and marine biologists all have roles to play in the fights ahead. But, as Karlberg points out, perhaps no one will be more responsible for hammering out workable solutions than second-term Gov. Jay Inslee.

FEBRUARY 2019 LIFESTYLE

WELLBEING

DINE

17

How We Met

39

Omega 3 and Barlean’s Fishery

77

Leader Block Wine Co.

18

By The Numbers

Dining Guide

Lasting Image

Beauty For Healthy Skin, Eat Right

79

19

41

80

Culinary Events

42

Take a Hike Tennant Lake Park

82

Mixing Tin True Love by Pink at Studio B

83

Sip Wine for Valentine’s Day

84

Restaurant Review Captain Whidbey Inn

85

8 Great Tastes

21

In the Spotlight The McHughs

FEATURES

22 In the Know Latitude Kitchen and Bar 22 23

In the Know Dinner Party Heard Around the Sound

44

Spectacular Seafood

52

Restaurant Guide

64

The Fight for Orcas, Salmon

24

Game Changer Sandy Ward

24

In the Know Samish Station

25

Book Reviews

25

Who Knew Salmon

26

Community Drifters Fish

27

Apps We Love

87

Featured Event Masters of Hawaiian Music

28

Five Faves Wines Under $20

92

Top Picks

94

Out of Town

HABITAT

AGENDA

SHOP

95 The Scene Bellingham Chamber Awards

NOTES

31

Rawganique

34

Necessities

35

Local Find Olive Shoppe and Ginger Grater

36

Savvy Shopper Growlers Keep

71

Featured Home Island Cabin to Year-Round Home

74

Remodel A Kitchen with a View

8

Editor’s Letter

10

Contributors

13

Letters to the Editor

14

Meet the Staffer Brooke Carlson

96

Final Word

February 2019 5

NOTES On the Web

Be sure to check us out at:

BellinghamAlive.com Submit your events on our calendar!

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

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

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

ONLINE EXCLUSIVE From catching to canning, fishing has played an integral role in Bellingham’s settlement and history. Today, few of those who make their living fishing remain. As part of this month’s features on seafood and salmon, we talked to Bellingham resident Kara Nelson to see what life’s like as the spouse of a currentday commercial fisherman — coping with long absences, real and imagined dangers, and single-parenting. Kara’s husband, Laeth, is from a Bellingham thirdgeneration fishing family. Kara, who grew up on a Washington farm, manages the household when Laeth’s away. It’s easier now that their kids, Jenaka and Gunnar, are grown. But the worries — and yes, the joys — continue. See BellinghamAlive.com.

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NOTES Editor’s Letter

Happy New Year!

I

realize it’s February as you read this, but I’m writing it in the first week of January, so 2019 still has that new-car smell. With the New Year comes some changes to our magazine. One is the debut of a new spread in the Lifestyle section called “Heard Around the Sound.” With the help of art director Dean Davidson, we deliver a smorgasbord of briefs and features, presenting North Sound news, people and businesses in a way we hope is engaging and informative — shorter, snappier, livelier.

We’ll have fun in other ways too. A standing feature, running along the bottom of the two facing pages, is our new “Dinner Party” feature. It lists a half-dozen local personalities, living or dead, we’d love to have over for intriguing dinner-party conversation — and why. Also, in the upper-right corner, we’ll explore an intriguing question relevant to the month. For February, a time for chocolate lovers, it’s “How is dark chocolate better for you than milk chocolate?” Because we know you’d want to know.

We’d love to hear what you think, and get your input and ideas for future issues. If you have any topics you want explored, or have your own ideas on six people you’d invite to dinner, send me an email. But send them early: One of the oddities of the magazine world is we work two months ahead of time. For instance, work on the February issue you hold in your hands began in December, which creates a weird time warp for us at the magazine. While you’re living February, we’re thinking April. When the weather first warms in June, we have to imagine what you’d want to read during the full-on summer heat of August. In the midst of October’s fall foliage, we’re considering the darkness of December’s short days.

That presents some challenges. Calendar events that are taking place now, some of which I’d really like to attend, slip my mind because it was two months ago when we wrote them. That cool-sounding Italian cooking class? Whoops. Happened yesterday, while I was writing about an author’s talk set for April. We try to “be present,” but our jobs require us to work on the future.

Then there’s the challenge of finding information on Christmas tree farms in October, or farmers market vendors in February. The good part is we get a healthy heads-up on what’s coming, even if we’re living in a state of calendar confusion.

That said, I’ve gotta run. It’s early January, and March is calling. 

MERI-JO BORZILLERI Editor In Chief

8

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NOTES Contributors

IMAGINE YOUR AD HERE!

Diane Padys Diane has spent a career making beautiful things more beautiful with her photography. She has lived in San Francisco, Milan, New York, and Seattle.

She now resides on Whidbey Island, continuing commercial work in the Pacific Northwest and wherever the assignment takes her. Food, animal, portrait, and architecture photography are real passions. dianepadysphotography.com  p. 44

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Ken Karlberg Ken represented Exxon in federal court in the damages phase of the Exxon Valdez oil spill litigation. He graduated cum laude with a double major from Occidental College, with honors in history and an Award of Distinction in economics, and from Vanderbilt School of Law. His history thesis, entitled “The Boldt Decision: Right or Wrong,” received the Huntington Library Book Award. To put himself through school, Ken worked as a fisherman in Alaska for six years.  p. 64

Tianna Tsitsis Dr. Tianna Tsitsis is a triple board-certified physician with a special interest in skin aesthetics.

She opened RejuvenationMD in 2014 and has won Bellingham Alive’s Best of the Northwest three straight years. A practicing physician in the area for nearly 20 years, when she is not working, Dr. Tsitsis enjoys spending time with her husband and four children. An avid exercise enthusiast, her hobbies include skiing, running, swimming and biking.  p. 41

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Dan Radil

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Dan is a lifetime resident of Washington who took an interest in the state’s wine industry in the mid-1980s. A freelance wine writer and educator for the past 20 years, he and his spouse, Zacchoreli, make a habit of enjoying great food and Northwest wines both at home and on the road. His free time often centers around the yard and garden, volunteer work for the Whatcom Beer & Wine Foundation, and following his beloved Washington State University Cougars.  p. 83

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PRESIDENT/PUBLISHER Lisa Karlberg EDITOR IN CHIEF Meri-Jo Borzilleri ART DIRECTOR Dean Davidson STAFF WRITERS/PHOTOGRAPHERS Kate Galambos | Sarah Sibley

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Bellingham Alive welcomes comments and feedback for our Letters to the Editor section. We’d love to hear what you have to say and are open to story ideas about the people, places, and happenings in the North Sound (Whatcom, Skagit, San Juan counties).

Let us know what you like, and what you’d like to see in the magazine! Contact editor Meri-Jo Borzilleri at editor@bellinghamalive.com.

I am new to the Bellingham area and was pleasantly surprised to have found your magazine. You don’t often find a city of this size having its very own magazine. I like it so much that I got a subscription for both myself and my daughter. I’m thinking this will be my new go-to for birthday and Christmas presents. It has been a great help in learning about the area. I love all the information about the area and people that call it home. I find the articles very interesting and like the recipes that I find in the magazine. It has brought my attention to the many locally owned businesses that I have tried to support.

I do enjoy the section where events are listed and would love to see more of that. Thank you for your great job.

— Kathie G., Bellingham Politics? No Thanks Bellingham Alive is one of my favorite magazines. It has a prominent place on my coffee table. I look forward to

Letters to the Editor

NOTES

the beautiful and vibrant photography, local features, and the escape you bring each month from the barrage of political opinions and commentary. You missed the mark and let your personal frustrations bleed into Bellingham Alive with your November’s Editor’s Letter (“The Line Between Being Thankful and Voting”) and Final Word (“The Supreme Court’s Scarlet K, and An Apology”). I don’t want to read about Trump, Kavanaugh, or even Clinton or Obama. I can turn to countless sources for political op-ed. Please stick to what you do best: Wow us about Whatcom, Skagit, and the San Juans.

— Tami D., Ferndale Variety Prompts Reader Love Love Bellingham Alive. Its diversity keeps us interested, every page has something we love. We can never get just one copy. Thank you for being great at what you do!

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February 2019 13

NOTES Meet the Staffer Every issue we introduce you to a staff member at Bellingham Alive.

What is your role at the magazine and how long have you been with K & L Media?

I am one of three new interns here at Bellingham Alive working to research, write, and take photographs for the magazine. I’ve always been drawn to the flexibility of magazine-style writing because it often doesn’t follow a rigid, traditional news structure. As a self-proclaimed theater nerd, I love writing stories about the arts, and I’m hoping to work on more of those type of articles here at the magazine.

What is your background?

Brooke Carlson

I am from Post Falls in northern Idaho, where I grew up hiking, skiing, and eating lots of Idaho spuds. I recently graduated from Western Washington University in Bellingham with a degree in journalism and a minor in internet resource creation and management (basically a combination of technical writing and computer science).

At Western, I worked as an editor on various student publications including The Western Front, the weekly newspaper, and Klipsun, the school’s magazine. I also spent last summer in Spokane interning at my favorite Washington publication, The Inlander, an alt-weekly that publishes stories ranging from local hate groups to cynical film reviews. A favorite story I wrote told about a fine-dining restaurant located in a North Idaho rural mining town.

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

I have the privilege to tell people’s stories. I’ve interviewed poets, chefs, filmmakers, small business owners, scholars, and I remember them all. I look forward to learning more about area people and businesses through this internship.

What are some of your hobbies?

I’m lucky to live in a place with so many activities at my fingertips. Bellingham is a great place to spend all day hiking in the Chuckanuts drinking in the gorgeous views, or writing at my favorite trendy coffee shop, the Black Drop.

I love walking the trails around Lake Padden or getting a drink and killing at trivia with my buds at McKay’s. 

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

How We Met

I

n honor of Valentine’s Day, we tell of when sparks first flew for local couples:

KIRBY AND TINA WHITE — OWNERS, HOMESKILLET RESTAURANT They met in in October 1999 in Antarctica, cooking for 1,200 or so scientists and support staff at research facility McMurdo Station. Kirby, now 53, was a galley cook. Tina, the same age, was his boss, the sous chef. As she welcomed him, Tina slipped and face-planted into a snow drift. “I meant to do that,” she said. They quickly became friends over the next two months, working in the kitchen and spending their time off together. “I fell for him like a ton of bricks the first time I saw him cook,” Tina says now. On Christmas 1999, they held hands for the first time and kissed that night.

Eight months later, Kirby proposed while camping in temperatures 100 below zero F. Nearly two years later, they married in Takaka, New Zealand.

“The first five years were great. The next five were better; the following five better yet,” Kirby says. “Sorry to say, we are on our way to the best five.” After settling in Bellingham, the pair opened popular Bellingham breakfast spot, Homeskillet, in 2012. Hailey Hoffman Kirby and Tina White © Hailey Hoffman

… continued on page 20

LIFESTYLE By the Numbers

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4

Lasting Image

LIFESTYLE

“An adventure to Diablo Lake took a detour when I came across a series of rushing waterfalls alongside the North Cascades Highway, past Newhalem. The sound of the quick, cascading water echoed through the river valley. You can’t miss it.”

© Zoe Deal

ZOE DEAL, BELLINGHAM

North Sound photographers, we want to see what you’ve got. We’re looking for locally generated photographs for our Lasting Image feature. We’re seeking local nature photographs — ones that freeze a moment, tell a story, evoke an emotion. We’ll run your photo, along with your name, where you’re from, where the photo was shot, and a short 40-word writeup about the photo (inspiration for it, how you got it, meaning behind it, etc.). The photo must be high resolution (300 dpi) with no watermarks. Send to dean@bellinghamalive.com. Then sit back and enjoy the view.

February 2019 19

© Julia Kotewa

Jerry Hruska and Vivian Mazzola

… CHUCK AND DEE ROBINSON — FOUNDERS, VILLAGE BOOKS Chuck says he fell for Dee, literally and figuratively, during an ice-skating party while both were freshmen at South Dakota’s Sioux Falls College (now the University of Sioux Falls) in the mid-1960s.

They started to see each other frequently because of mutual friends. Then they started dating, eventually getting engaged on Dee’s birthday in sophomore year. They married the winter of junior year. The Robinsons opened Village Books in Bellingham in June 1980, where it was the cornerstone to the eventual development of the nowbustling Fairhaven district. The couple sold the store to three employees in 2017. Today, Chuck and Dee are quietly living in Lynden where, in December, the two just celebrated their 51st anniversary. Hailey Palmer

MARIAH AND SEZAYI ERKEN, OWNERS, PELICAN BAY BOOKS At a dinner party 10 years ago in Istanbul, Turkey, Mariah Bennett was describing the qualities she wanted in a husband.

One guest, Sezayi Erken, piped up. “That sounds like me.

When should we get married?” Mariah played along: “In three years.” Sezayi said, “No. In a year.” To settle things, they arm-wrestled (of course!). Sezayi won. Later that evening, they decided that if they were going to have children, they should probably get married. Then, they had their first kiss.

Five months later they were married. The two have had an adventurous 10 years of marriage, along with a son, and live in Anacortes. Sarah Sibley

BRENDA AND BRIAN KOTEWA, DISABILITY ADVOCATES When Brenda Kotewa was a college freshman in Minnesota, she was in a relationship that wasn’t working. The two were not compatible, but she stuck it out, thinking that it was her 20

BellinghamAlive.com

Brenda and Brian Kotewa

only chance at love as a young person who is a wheelchair user. Soon after their engagement, however, she decided that being alone and happy was the better option.

Shortly after, she moved to Idaho, where she met cultural anthropologist Brian Kotewa through mutual friends. Brian and his two sisters were disability rights advocates, and he spent summers aiding people with disabilities in and out of boats as they navigated the Snake River rapids in Idaho.

“After turning him down for dates several times, he won my heart and we got married in 1998,” Brenda says.

Brenda, an accommodations counselor at Western Washington University in Bellingham, has dedicated her career to disability advocacy. Brian has worked with the Northwest Americans with Disability Act Center and related organizations. “I have fun when we get the occasional opportunity to be a superhero duo when it comes to social justice,” Brenda says. Logan Portteus

JERRY HRUSKA AND VIVIAN MAZZOLA, SWEET ART In their candy shop and art gallery on downtown Bellingham’s Railroad Avenue, Jerry, often seen in a floppy chef’s hat, serves up elaborate stories alongside his candy.

In 1976, he was in Laguna Beach, Calif., making chocolate turtles and other treats for a living. While he was taking a sculpture class at the local art institute, a model named Vivian caught his eye. Jerry started making daily trips to the upscale art store where she worked. He’d buy a single pencil, a different color each day. “They were only a dollar, and I was just buying them because it gave me an excuse to go in the art store,” he says with a sly smile. Eventually the two began drawing together. More than four decades later, he makes chocolate and she makes paintings that adorn the shop’s walls. McKenna Cardwell

Spotlight

LIFESTYLE

Deming Family Offers New Sounds The McHughs WRITTEN BY LOGAN PORTTEUS | PHOTOGRAPHED BY ZOE DEAL

L

ocal family band, the McHugh Boys of Deming, is no more. They have recruited sister Avery, age 8, and now they simply call themselves, “The McHughs.” And along with the new name and the new band member has come a new album.

The recording, “A Day Will Come,” was released on December 15 with a premier show, and includes covers of some of their favorite artists like George Harrison and Simon and Garfunkel, as well as their own compositions, including those written by the kids.

The McHughs’ sound is an eclectic folk blend, rich with vocal layerings and harmonies that is strengthened by the unique voices of each member.

WHO THEY ARE The band is made up of the father, Tim McHugh, 58, on guitar and vocals, along with Morgan, 16, on guitar, saxophone, piano and vocals. Morgan also plays for the Mount Baker High School band. Casey, 19, sings and plays guitar and violin. New addition Avery sings and plays the violin. “The band is a total bonding experience” for the family, Morgan says.

Tim McHugh was formerly in the band The Lost Poets in the 90s. Morgan and Casey grew up jamming with members of the band, and were well versed in their songs. The McHughs still perform some covers of those songs, too. From the time they were able to pick up an instrument, the McHugh kids were playing, and it shows. You can hear how comfortable they are playing to each other’s strengths in their album.

Tim teaches English, language arts, and music at State Street High School in Sedro-Woolley. Casey manages to squeeze in playing time as a sophomore studying

environmental science at Western Washington University; Avery attends elementary school.

THE FORMATION Tim acknowledges that much of The McHughs’ success as a band comes from the kids playing on stage from a very young age. The band began playing as The McHugh Boys in 2012.

Now Avery has chimed in.

“Avery has a really great, soft voice that is working really well with a lot of our songs,” Morgan says. “She’s really moving her way into it, just like I did at her age.”

Avery said that she’s been playing music with her family since she was about four years old. Her violin and singing abilities are far beyond her years, and her harmonizing on the new album’s title track “A Day Will Come” adds a fuller folk-singing element to the sound.

The McHughs are celebrating the album with a CD release concert set for Saturday, March 2, at Bellingham’s Firehouse Performing Arts Center in Fairhaven.

“We have watched Tim’s sons grow up and become wonderful musicians themeselves,” says family friend Dudley Evenson. “It has been very exciting to see the whole family performing and recording together.” In their early days as The McHugh Boys, the band began playing regular shows at The Honeymoon Alley Bar and Cider House in Bellingham, and Rifugio’s Country Italian Cuisine in Deming. “They grew up with that confidence of playing in front of an audience,” Tim says. “I was in awe of their talents and abilities, and watching their growth blew me away. Forming a band seemed like the most natural thing to do.”

For more information on upcoming shows, follow The McHughs on Facebook, or visit timmchugh.net.  February 2019 21

IN THE KNOW

WECU Gets Fresh Look

© Hailey Hoffman

W

IN THE KNOW

Latitude Kitchen and Bar

W

ith gourmet burgers on pretzel buns and pesto prawn linguine, Latitude Kitchen and Bar establishes itself as one of the first higher-end, modern restaurants in Bellingham’s Sunset Drive area near I-5.

This is a sister location to the Loft, a waterfront restaurant at Bellingham’s Squalicum Harbor Marina. Owner Jeff Holmes saw the opportunity when he realized the lack of high-end restaurants on Sunset Drive.

“It’s an area that’s underserved,” Holmes says. “The amenities in that area were lacking. We thought we could definitely provide something that was needed.”

This restaurant, headed by executive chef Steven Engels, serves up the rich flavors of the Pacific Northwest. The locally sourced ingredients are all prepared in a “scratch” kitchen where nothing is microwaved. All savory sauces, like those on the Seafood

Six People I’d Ask to A Dinner Party Living or dead, famous or not, local or not. McKenna Cardwell

22

BellinghamAlive.com

Chimichanga ($23.90) and decadent pastas (try their Crab Ravioli, $24.90) are made in-house. Here, it’s possible to order cheaper, more-simple versions of main dishes at the Loft, allowing all to be satisfied.

Aside from its artisan dishes, a sophisticated aesthetic is shaped by the furnishings’ reclaimed wood and metal, the recently added mezzanine, and the floor-to-ceiling windows. In the floor, tiny flecks of brass shavings give the floor a little sparkle.

With the introduction of a second location, the plan is to expand the brand created by the Loft. “Our hopes were to carry on and build upon what we established at the Loft on the waterfront and to build on that branding, to make the next step,” Holmes says. Hailey Hoffman 1065 E. Sunset Dr., Bellingham 360.707.7400, latituderestaurants.com

Jackie Caplan-Auerbach, Western Washington University This associate dean’s knowledge of seismology and Mount

Baker will provide groundshaking conversation about an earthquake’s effect on surrounding counties.

hatcom Educational Credit Union has dropped the formalities of its name and simply become WECU. The credit union announced a rebrand in July 2018. Jennifer Kutcher, who took over as CEO in 2014, along with staff and members of the credit union, researched and concluded the structure and aesthetic was outdated and didn’t fit its current charter or membership.

“From there, we embarked on a rebranding journey that took place over 30 months, starting in 2016,” says Keith Mader, WECU program manager, who says the new look is updated and cleaner, with more focus on the abbreviated name, WECU. Members of WECU have seen the new logo and rebrand applied to signs on branch locations, brochures, ATMs, debit and credit cards, along with the WECU website.

“Aesthetically, things are different,” Mader says.

“The new look is a complete overhaul of WECU’s visual identity. In practice and experience, our goal is that the brand has a direct relationship with the culture of the organization.”

Hailey Palmer

T. A. Warger — Writer Warger’s research on true crime in Whatcom and Skagit counties can be found in his book series, “Murder in the Fourth Corner.”

Heard Around The Sound

LIFESTYLE

Is Dark Chocolate Good For You? Milk chocolate has cocoa, but it also has milk solids, sugar and cream, for taste and texture.

■■

Dark chocolate contains more cocoa.

More cocoa means more good health properties.

■■

Cocoa is a rich source of antioxidants, says livestrong. com. It can help lower your blood pressure, increase your “good” cholesterol and make you feel better by increasing serotonin and endorphin levels.

■■

IN THE KNOW

I RECIPE

Skewered Salmon & Calamari

A

s it true? Is dark chocolate really better for you than milk chocolate? It’s February, unofficial chocolate-lovers month, so we decided to find out. Turns out, yes!

Here’s why: The more cocoa, the higher the nutritional quality.

■■

s part of our celebration of “Spectacular Seafood” (p. 44), here’s an appealing appetizer you can make at home courtesy of Chef Willie McWatters, Guemes Island General Store: 1 fillet salmon ½ lb. calamari Handful kale Seasonal vegetables Homemade teriyaki sauce

COMMUNITY

Relax and You Help Area Nonprofits

• Toss calamari in a light dusting of flour, deep fry and set aside.

• Cut salmon in strips and skewer. Let salmon skewers marinate in teriyaki sauce while you sauté vegetables.

• When vegetables are nearly done, cook salmon on grill for just a few minutes on each side.

• Serve salmon skewers and fried calamari atop a bed of sautéed kale and vegetables.

“All our vegetables are from local Skagit Valley farms, and our salmon comes from a Lummi Island fisherman. We’re proud of how we source all our food.” — Willie McWatters

Fred Beckey — Mountaineer Seattle’s intense, eccentric Beckey, 94, died in 2017. I’d ask about his first ascents and forays into the rugged, unmapped North Cascades.

Easy now. Only small amounts are good. The University of Michigan recommends eating no more than one ounce per day.

Meri-Jo Borzilleri ■■

Blaine Wetzel — Star chef Apart from cooking tips, I would love to hear what life is like heading such a celebrated restaurant as the Willows Inn on Lummi Island.

W

hen you soak or get a massage at Bellingham’s Chrysalis Inn & Spa, you’re indirectly helping local charities. Since February 2017, The Chrysalis has donated more than $44,000 through its monthly giving program.

The independent business donates one percent of its spa revenues per month to a different nonprofit.

Deborah Dempsey — Retired sea captain Bellingham’s Dempsey can tell of her adventures on the high seas as a pioneering female master mariner.

“There are so many deserving nonprofits,” sales and marketing director Chris Caldwell says. “Along with some of the larger ones, we are also discovering many smaller ones that fly under the radar that we hope to bring attention to.”

The program was started by owner Mike Keenan in 2017.

McKenna Cardwell

Gary Washington — Film expert Bellingham horror film festival (Bleedingham) co-founder, Washington could probably carry a two-hour conversation on “The Shining” alone.

February 2019 23

LIFESTYLE Game Changer

Tourism CEO Helping Whatcom Find Its Way Sandy Ward WRITTEN BY KATE GALAMBOS

T

ravel has always been a part of Sandy Ward’s life. In college she got her first job in the travel and tourism industry as a pure coincidence. “I was hired because I had been to Hawaii and could speak German, that’s what qualified me,” she says. Today, with more than 30 years of professional travel and tourism experience behind her, Ward now has her “dream job” as the president and CEO of Bellingham Whatcom County Tourism. For her, the role incorporates everything she knows how to do and loves to do in her very favorite place — Whatcom County. Ward oversees the four Bellingham Whatcom County Tourism visitor centers and 33 staff and volunteers, and 300 supporting members of the nonprofit.

Ward wasn’t always this excited about Bellingham or Washington in general. In the 1990s, her husband at the time was a fighter pilot and was transferred to McChord Air Force Base. When they were originally transplanted from Utah, she came 24

BellinghamAlive.com

kicking and screaming, she said. Utah held her friends and family, she recalls, while Washington was foreign and wet.

But it didn’t take long for her mind to change, “It was just beautiful,” she says. She once again found her place in the tourism industry, developing the tourism bureau on the Kitsap Peninsula and in Snohomish County. When an opportunity to start the Future of Flight Aviation Center and Boeing Tour in Everett from the ground up, she jumped at the role. Ward served as the sales and marketing director for 12 years before finding her way to Bellingham.

Now, after two years in her role, her goals are big. Ward and her team have been working with all of Whatcom County to develop a county-wide way-finding plan. The plan will incorporate directional signage throughout Whatcom County to help move tourists throughout the county, rather than just within cities.

Ward’s years in the tourism industry has given her an appreciation for the importance of travel. “We are not the center of the universe,” Ward says.

Travel teaches people to broaden their horizons, learn and explore. Her work has taken her all over the world on what are referred to in the industry as “fam tours,” or “familiarization tours,” which allow tourism professionals to get to know places and experiences.

“It’s a dirty job, but someone has to do it,” she says with a laugh. If you are looking for an unusual trip, Ward highly recommends Fairbanks, Alaska in the winter — yes, in the winter — to see the northern lights illuminate the sky every night. Wherever you do go, you’re likely to find nice people; yet another lesson of travel. People are just generally kind, she says.

Whatcom County is no different and full of experiences every tourist and local should have a chance to try.

Her top recommendations include Mount Baker Theater, the Amtrak train, and taking advantage of the convenient flights out of Bellingham International Airport. Ward’s favorite destination from Bellingham International Airport: Maui.  360.671.3990 | bellingham.org

Student Apartments Coming to Samish Way Samish Station WRITTEN BY HAILEY PALMER

P

lans to spiff up the Samish Way corridor are taking shape near Western Washington University in Bellingham with one of two new five-story student residential buildings tentatively set to open in fall 2019.

Hardwood-style floors, a multimedia area with gaming systems, and rooftop lounges are just some of the things students can look forward to at Samish Station, the new student-housing complex of 58 studio, one- and two-bedroom units.

The privately owned complex is located just north of the Walgreen’s pharmacy on Samish Way. It will serve as a benchmark for further construction and become a landmark for the Samish Way Urban Village, according to its design review permit. The urban village plan for Samish Way, aimed at upgrading the area, was originally approved by the city in 2009.

The new apartments will offer another option for college students looking to live off-campus.

Samish Station joins Gather Bellingham and Lark Bellingham as premium studenthousing options near Western Washington University.  Samish Station 109 Samish Way, Bellingham 360.594.1582 | samishstation.com

Book Reviews

WRITTEN BY LAURIE MULLARKY LAURIESLITPICKS.BLOGSPOT.COM

In the Know

LIFESTYLE

February 17, 4 P.M The Sprouted Kitchen, Bowl + Spoon

by Sara Forte 256 pages Ten Speed Press

Full disclosure — I am not a natural cook. I cannot just throw things in a pan and expect them to magically appear as edible. However, I can be inspired by a cookbook, especially when healthy recipes are combined with simplicity and ease. Sprouted Kitchen is a popular cooking blog, and in this book, Forte has focused on one-dish meals. Divided into Morning Bowls, Side Bowls, Big Bowls, and Sweet Bowls, you’ll find delicious recipes for just two people or for large dinner parties. The Summer Quinoa bowl can feed the troops while hiding grilled tomatoes and shredded kale in with pine nuts and grilled corn. Looking for dessert? Check out the Gingered Apple Crisp, but be sure to use apples from Bellewood Acres in Lynden. Do not miss the sauces section in the back, as the Everyday Green Dressing is quite possibly the best summer sauce ever.

Thug Kitchen, The Official Cookbook

by Michelle Davis and Matt Holloway 240 pages Rodale Press

Julia Child once said, “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-thehell attitude.” This quote is the introduction to Thug Kitchen, the cookbook I grab when I am feeling snarky at the end of an exhausting day because it just makes me laugh. Need a hot bowl of soup on a miserable February day in the Pacific Northwest? Check out the section titled “Big-Ass Cup of Cozy.”

Breakfast recipes? Look no further than the chapter “Carpe F-ing Diem.”

Catch my drift? While you cook, the side chatter on the recipe will crack you up. Using organic, healthy, sometimes vegan recipes, this cookbook covers all the bases, even healthy desserts. The Coconut-Lime Rice with Red Beans and Mango is delectable, and the Peanut Butter and Banana Nut Muffins are labeled “the Elvis of muffins.”

Gina de Vere’s Blue Water Women Village Books 1200 11th St., Bellingham 360.671.2626, villagebooks.com Author Gina de Vere will talk about her book, “Blue Water Women: Making the Leap from Landlubber to Life at Sea.” The writer has been sailing the world for the past 15 years, but previously worked as a university lecturer. Her book features advice on life at sea from 40 sailing women.

February 23, 9 A.M. Western Washington University Children’s Literature Conference Western Washington University 516 High St., Bellingham 360.650.3308, wwuclc.com The Children’s Literature Conference at Western Washington University has become an annual event for readers and writers to learn about children’s literature. Come and find a possible renewed interest in reading, writing, teaching and learning. Speakers at this year’s conference include writers Barbara O’Connor, Candace Fleming, and Jerry Pinkney.

Who Knew? Salmon Reel Big Catch The largest recorded salmon ever caught was found in Alaska’s Kenai River in 1985.

The king salmon weighed 97 lbs. and was roughly five feet long. The catch needed two people to haul it in. Clara and Les Anderson fought with the giant for more than an hour before beaching their fishing boat to pull the salmon ashore, Clara said in an interview with the Anchorage Daily News.

These Salmon Are Making Me Thirsty Most salmon species are anadromous — their life cycle consists of hatching in freshwater, migrating to saltwater, then returning to freshwater to spawn and continue the cycle. In order to avoid dehydration while in salt water, anadromous salmon must drink several liters of water a day. In fresh water, they don’t drink at all as they are not experiencing dehydration from salt.

Complex Regs Salmon fishing regulations, according to the Washington Department of Fish and Wildlife, are some of the most complex regulations around. Rules regarding fishing limits, access points, and myriad other topics change annually. In some instances, they change weekly, depending on in-season updates on fish numbers and other logistics. So check frequently before heading out.

Super Fish Salmon is one of the world’s most nutrient-rich foods. Packed with omega-3 fatty acids, experts say eating salmon can help improve eyesight, and mitigate depression and anxiety, among other things. Salmon’s abundance of protein, along with vitamin B, potassium, and antioxidants, helps prevent heart disease, support weight control, and improve brain health and function. Logan Portteus

February 2019 25

LIFESTYLE Community

Connecting Community with Sustainable Salmon Drifters Fish WRITTEN BY SARAH SIBLEY | PHOTOGRAPHED BY KIMBERLEY HASSELBRINK AND NELLY HAND

M

ost of us purchase salmon from the grocery store.

However, do you know where that salmon comes from? A wide variety is available: fresh, frozen or smoked, farm-raised or wild, king, sockeye, coho, pink or chum.

But now a Guemes Island couple has introduced a kind of farm-to-table approach for salmon. Called Drifters Fish, it is a community supported fishery (CSF), considered the first of its kind in the Pacific Northwest. It connects you directly with delicious, sustainably harvested, traceable salmon, all caught via driftnet.

26

BellinghamAlive.com

KEY PEOPLE Michael and Nelly Hand have been harvesting wild salmon from the pristine waters of the Prince William Sound in Cordova, Alaska, as Drifters Fish for five years. The couple splits their time between Guemes Island, north of Anacortes, and Cordova, Alaska. Both have Alaskan fishing backgrounds — Nelly grew up on her family’s fishing boat, and Michael worked on a boat since 2006. Craving more ownership and a relationship to what they were doing, they purchased a boat and started their company.

WHAT IS A COMMUNITY SUPPORTED FISHERY? A CSF mirrors community-supported agriculture. Customers buy a share in order to financially support the people harvesting their food. In this case, it’s fish. Four years ago, Drifters created their program in an effort to connect more people with sustainably caught, wild Alaskan salmon. Nelly explains that they had always brought salmon home for the winter to share with friends, or for locals to purchase, and then friends shared it with more friends and the demand grew. “We realized we could connect with our community,

APPS WE L VE Dirty Dozen Environmental Working Group It’s expensive to buy all organic all the time. Whether you’re eating out or shopping at the grocery, it’s important to know what you’re putting in your body. The Dirty Dozen app lists the 12 foods that hold the most pesticides, the Clean 15, FAQs, and USDA updates. Perfect to always have on hand!

Restaurant.com Restaurant.com, Inc. Going out? Check the Restaurant.com app to see what deals are nearby. Search by Zip code or city, and a list of restaurants will come up. In addition to sharing deals and gift certificate prices, each listing has the menu, directions, and general information such as special needs accommodations, atmosphere, parking availability, and more.

Uber Eats: Food Delivery

where we lived in the winter, and bring them fish to eat.” Nelly investigated CSF programs in other areas (California’s Bay Area and the Oregon coast), and found that no one in the Pacific Northwest was doing this.

In March, they start accepting orders, which requires a 50 percent down payment. Then Michael and Nelly head to their summer home aboard their two fishing vessels in Cordova. They return in October to distribute the salmon to CSF members.

Uber Technologies, Inc. You can now “eat out” without actually going out to eat. With the Uber Eats app, you can order your favorite food from the available restaurants and have an Uber driver deliver them right to your house. Don’t forget to tip your driver!

HOW IT WORKS You can join the CSF for as little as $100 for a five-pound share or as much as $339 for a 20-pound share. All shares include recipes, a cedar grilling plank, San Juan Sea Salt, and updates throughout the summer about the fishing season. “You are investing in a traceable, sustainable fishery, so we will be fishing whatever we can sustainably harvest,” Nelly says. “You can trace exactly where your fish came from, so it’s food you can trust. But we don’t exactly know what the ocean will give us each year. It’s a wild card, but that’s all part of being a part of an honest fishery.”

CONNECTING WITH COMMUNITY The relationship Drifters cultivates with their customer is evident by how they tell their story through social media, sharing the minutia, the drama, the highs and the lows of salmon fishing. When back on Guemes, the couple often have pop-ups at local stores where you can sample and can purchase their canned and smoked salmon. Their fish is featured on menus at many restaurants in Seattle, and at BelleWood Acres in Lynden. 

Tip Calculator Skol Games LLC I use my tip calculator whenever I go out to eat. This app asks you for the total bill, what percentage you want to tip, and if you are splitting the bill with anyone. An especially perfect tool for large parties or for when you just don’t feel like doing the math. Lydia McClaran

driftersfish.com February 2019 27

LIFESTYLE

1

Five Faves

Irresponsible Red Wine Blend: Dynasty Cellars Produced by Bellingham winemaker Peter Osvaldik, it’s a proprietary blend that changes from year to year; but as of late it’s a nice combination of Cabernet Sauvignon, Syrah, and Tempranillo. Medium-bodied; lots of spicy, red berry flavors and a soft finish make it instantly enjoyable. $18, dynastycellars.com

FIVE FAVES

WINES UNDER $20 WRITTEN AND PHOTOGRAPHED BY HAILEY HOFFMAN

28

BellinghamAlive.com

2

2012 Sauvignon Blanc: Upland Winery

$16, wineyakimavalley.com

3

BEST WINERY! BEST of the

2017

This Bordeaux-style blend captures the regality of the hills of the Yakima Valley’s Upland Vineyards. Made with Semillon grapes and fermented in oak barrels, the crispness and high acidity of this Sauvignon Blanc pairs well with goat cheeses, green vegetables, and oysters.

DYNASTY CELLARS

NORTH

WEST

GOLD

Now serving food 2169 E Bakerview Rd, Bellingham 360.758.2958 | dynastycellars.com

H3 Les Chevaux Red Blend: Horse Heaven Hills, Columbia Crest Les Chevaux, meaning “the horses” in French, comes from the Horse Heaven Hills vineyards in Eastern Washington, where stallions once ran free.

From the crushed grapes comes bold flavors of cherry and rose petal, creating a subtle dryness and a vibrant finish for this fullbodied wine. $15, columbiacrest.com

4

Newsprint Malbec: Guardian Vineyards From grapes grown in the intense, dry heat of the Yakima Valley, this medium-body wine carries rich flavors of blackberry and a lingering touch of spice and black pepper. Due to its short finish, the Malbec pairs well with a leaner red meats and light cuts of dark meat. $15, guardiancellars.com

5

Sonoma County Chardonnay: Rodney Strong Vineyards Fermented in a barrel for six months, this full-bodied chardonnay will pair perfectly with a mild cheese or a roast chicken. Tastes of spice and vanilla arise beneath the refreshing aromas of baked apple, pear, citrus, and white blossom, with a natural acidity from the maritime climate of Sonoma County. $17, rodneystrong.com February 2019 29

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SHOP

Savvy Shopper · Necessities · Local Find

All Natural, All the Time Rawganique WRITTEN BY HAILEY PALMER PHOTOGRAPHED BY HAILEY HOFFMAN

R

aw, organic, and unique. The thought came in one of Quo Yong Fu’s dreams. He combined the three words and eventually turned it into the clothing store and cafe, Rawganique, now in Blaine.

Founders Qeanu Wallner and Fu were living secluded off Vancouver Island when they originally started the business in 1997.

“We were rescuing animals, growing our own food, and living off the grid,” Fu says. “We were totally off the grid. No backup generator or anything like that for many years.” … continued on next page

… They eventually moved back to the mainland, but maintained their sustainable lifestyle. They say everything they wore and ate was organic, didn’t contain any added chemicals, and was made by hand.

“People started asking ‘Where do I get this?

Where do I get that?’” Fu says. “We started offering [our products] and we’ve moved from one product to now over 1,000 products over many years.”

Rawganique was originally based out of Canada, but Fu and Wallner moved the store to the U.S. because of shipping logistics with most of the store’s customers being from the U.S. They made their first stop in Point Roberts in 2015 before moving the store to its current Blaine location in September 2018.

Wallner and Fu (pictured with general manager Christy Lonquist) refer to Rawganique as a lifestyle store. Inside, customers can find shirts, pants, undergarments, shoes, bedding, backpacks, and even mattresses. They say every item for sale in the store is made with organic cotton, linen, or hemp, and everything in the cafe is made with organic ingredients.

Fu says the idea to have a cafe in the store was due in part to organic and sustainable living being a way of life.

“It’s a lifestyle concept,” Fu says. “You don’t just eat organic, you wear organic, and you sleep on organic.”

Wallner says it’s possibly due to the two of them being indecisive.

“We love both and couldn’t let go of either,” Wallner says. “The organic food is just a wonderful addition to the town. There’s been so much encouragement from people in Blaine when they heard who we are and what we’re doing.”

Customers can walk out of the store with hemp yoga leggings ($69), hemp knit tee shirts, or 100 percent hemp jeans ($104). Fu says everything is made in-house at the warehouse around the corner from the store or at the main workshop for its clothing located in Europe. Over in the cafe, customers can pick from salads, baked goods, and a variety of smoothie bowls ($9).

General manager Christy Lonquist says adding a physical location for the store in addition to the already existing online presence has been huge in connecting to its customers.

“It makes the company more real because there’s so many online companies now,” Lonquist says. “Now that we have a presence, it’s grounded and we have roots. People can come here and feel and touch and buy and eat. It complements the online part of it because it makes us a real company.”  429 Peace Portal Dr., Blaine 720.899.4367 | rawganique.com 32

BellinghamAlive.com

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SHOP Necessities

1

2

Local-Goods Pacific NW Rub

Signature Tastes of Bellingham: Favorite Recipes of our Local Restaurants Village Books, Bellingham, $22

Local-goods.com, $8

Local Kitchen Finds There are artisans aplenty in our neck of the great Pacific Northwest that are creating fantastic items for use in our kitchens. Did you know there’s a company on Orcas Island that produces their own spice rubs? Or two different olive oil shops in our area? And best of all, craftsmen (and women) that handforge kitchen items from small shops at their homes? We’re all about the local support. Happy cooking! — Sarah Sibley

4

Element Fe 6 ¾" Petty (Utility/ Slicer) Carbon Steel Knife Elementfe.com, $140

5 Orkanen Apron Ideal, Bellingham, $47

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BellinghamAlive.com

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Basil Olive Oil Drizzle Olive Oil & Vinegar Tasting Room, Bellingham, from $10

6 Knotweld Ready-Made Cheese Board 6 Knotweld.com, $39

Local Find

SHOP

Nostalgia, Specialty Foods and Kitchenware in La Conner Olive Shoppe and Ginger Grater WRITTEN AND PHOTOGRAPHED BY SARAH SIBLEY

W

hen strolling the charming, waterfront First Street in La Conner, you’ll come across the Olive Shoppe and Ginger Grater, and if you’re a kitchen fanatic, this is your stop. Inside, the shelves are full of accoutrement necessary to stock a good kitchen — from gadgets to cookbooks. What makes this little shop so sweet is the likeness it bears to general stores of years gone by.

The building is comprised of three spaces — a shop for kitchen items, a specialty food store, and an adjacent coffee place. Roberta and Gregg Westover, the owners, purchased the Olive Shoppe in the late 1990s. At that point it was just a small space dedicated to specialty olives and other fine foods. In 2006, they purchased the Ginger Grater, located next door, and then another adjacent space in 2017 to create Rainbow Espresso.

If olives are what you love, you’re in luck. There are several shelves that hold 26 different varieties, and here’s a bonus: The staff is happy to provide an olive tasting for you. On my visit, I sampled a Citrus Olive, a Lemon Drop Martini Olive and a Sun-Baked Olive. “A lot of people think olives are olives until they try them,” Roberta explains.

“That’s why we offer samples. Same with olive oils.”

There are interesting flavors like Blazin’ Beer Hot Olives (10 oz. jar — $9.99), Ginger Martini Stuffed Olives (10 oz. jar — $11), and Smoked Bleu Cheese Stuffed Olives (10 oz. jar — $11) just to name a few. The Olive Shoppe has its own brand that the Westovers get from growers in California and buyers who purchase them from the best olive farms around the world.

For kitchen enthusiasts, the store offers interesting items such as a Japanese pot scrubber and the World’s Greatest Potato Masher, as well as cookbooks, utensils, glassware, trivets and more. Exploring the store will also unearth jams, jellies, pickled vegetables, herbs and spices, vinegars, pottery and even a nice selection of wines.

The adjacent coffee shop offers espresso drinks using Moka Joe’s coffee and baked goods from local bakers, and in the summertime, Umpqua ice cream. Nostalgic café tables are the perfect spot to sit and enjoy a treat. So, grab yourself a cup of something delightful and make a journey through the shops. You’ll certainly find a little bit of everything, and a whole lot of fun.  604 S. 1st St., La Conner oliveshoppe.com | 360.466.4161 February 2019 35

SHOP Savvy Shopper

Fill ‘Er Up! — With Beer, Cider, Etc. Growlers Keep WRITTEN BY MCKENNA CARDWELL PHOTOGRAPHED BY HAILEY HOFFMAN

436 W. Bakerview Rd., Bellingham 360.734.0656 | growlerskeep.com 36

BellinghamAlive.com

THE SHOP Growlers Keep opened its doors in October 2017. The family-run business provides an alternative to buying cans or bottles of beer and other beverages, and offers the ability to bypass excess trash by using a single, reusable glass jug (growler).

Growlers Keep fills your growler while sealing out oxygen. This is achieved using a carbon-dioxide (CO2) counter filling system. A machine containing a release valve injects CO2 into the growler, which then pushes out the oxygen before the bottle is filled.

This process preserves the freshness of the beverage for a longer period of time, since oxygen contributes to the flattening of carbonation, says Jim Sullivan, co-owner of the business with his father-in-law, Sandy Petersen.

THE ATMOSPHERE The decor inside Growlers Keep is heavily inspired by the medieval time period, complete with a castle wall, mural, and purple banners. The shop is small, but clean and well-organized, with the growler-filling machines taking up most of the space.

KEY PEOPLE After retiring from his public works job with Whatcom County, Petersen enlisted the help of his daughter, Rachel Sullivan, and her husband Jim to open up Growlers

Keep in the Bakerview Square Shopping Center. The idea was to bring growler-filling technology to the beer-loving town of Bellingham. Petersen is also a retired Coast Guard veteran.

Jim Sullivan is passionate about the science behind beer. “I love learning about beer and the process of it all,” Jim says.

“The chemistry is interesting and there is so much to learn.”

WHAT YOU’LL FIND Perfect to bring to a party or give as a gift to the avid craft beer lover in your life, you can fill a growler from one of their 48 rotating taps of beer as well as hard cider, kombucha, and root beer. You can either bring a personal growler to fill, or purchase a 32-oz. growler for $4 or a 64-oz. growler for $5 at the store.

It’s a stress-free way to make sure any gathering you’re hosting or headed to will be complete with everyone’s favorite beverage. Growlers Keep also offers a selection of products to keep your growler clean and well-kept to reuse.

FAVORITE ITEMS Their expansive tap selection includes a variety of local IPAs, a favorite in Bellingham, Jim says. Harder-to-find darker beers, also popular with the public, are available. Their bestselling beverages tend to vary from season to season. 

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WELLBEING Nutrition · Take a Hike · Beauty

Catch Plenty of Omega 3 With Your Salmon Barlean’s Fishery in Ferndale WRITTEN AND PHOTOGRAPHED BY MCKENNA CARDWELL

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hrough a conscious diet and nutritional supplements, acquiring the nutrients you need to keep your body healthy doesn’t have to be all-consuming — it can even be delicious. In the Pacific Northwest, fresh seafood — salmon specifically — is a local favorite for healthy eating.

Barlean’s Fishery Inc. in Ferndale has been distributing seafood since 1972. The family-run business began as a direct-order fish delivery service after Dave Barlean designed a revolutionary style of fishing boat. Today, Barlean’s has grown into not only a successful fishery, but a manufacturer and distributor of some of America’s best-selling Omega-3 supplements. … continued on next page

… Through this two-tiered approach, Barlean’s provides products like fresh salmon and organic flaxseed – both of which are an excellent source of Omega-3 fatty acids.

General manager of Barlean’s Fishery, Mark Riedesel, said they carry three different kinds of salmon — chinook, sockeye, and coho. Regularly consuming Omega3-rich foods like salmon can help in lowering cholesterol, he says.

Omega-3’s have numerous benefits for heart health as well. In fact, the American Heart Association recommends you eat one to two servings of fish each week. Fish contain the protein and calories your body needs without the high levels of saturated fats found in other fatty meats. Supplements like fish oil and flaxseed also have been shown to benefit cardiovascular health.

Healthy brain development is also supported by Omega 3’s. This makes it especially important for kids to consume enough Omega-3 since their bodies are still growing. These nutrients are also essential components that make up the membranes surrounding the cells of your body, benefitting blood vessel health.

In Bellingham, restaurants like Twin Sisters Brewery Co. receive seafood 40

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from Barlean’s, but you can also order a personal shipment to prepare nutritious dishes in your own kitchen.

Create crowd-pleasing recipes like this coconut fish curry with tomatoes, while keeping your family and yourself healthy in the new year.

COCONUT FISH CURRY WITH TOMATOES RECIPE Featured on Barlean’s Fishery website, originally created by Flourishing Foodie.

Serves 3–4 people as a main dish

INGREDIENTS 3 Tbsp. canola oil 1/2 tsp. mustard seeds 1/4 tsp. cumin seeds 3 small shallots, chopped 4 cloves garlic, chopped 1.5 inch piece ginger, chopped 1 1/2 tsp. chili powder 1 1/2 tsp. coriander powder 1/4 tsp. turmeric 2 Tbsp. water for paste 3/4 cup coconut milk 1 cup water 1/2 lb. (1–2) fish fillets, preferably a mildtasting white fish 1 tomato quartered or cut into eighths Salt and pepper to taste

• In a frying pan on medium heat, fry the mustard seeds in canola oil until they start to pop.

• Add the cumin seeds, fry for one minute.

• Reduce to low heat, add shallots, garlic, and ginger. Fry until the shallots are translucent.

• In a small bowl, add the chili powder, coriander powder, and turmeric. Add 2 Tbsp. of water and stir to make a slurry. Add slurry to frying pan, fry for 2–3 minutes.

• Add coconut milk and 1 cup water to the frying pan and stir. Bring to a boil, then reduce to a simmer.

• Cut the fish into small pieces and lay flat in the frying pan in the curry coconut sauce. Add the tomato. The liquid should cover the fish, so add more if necessary. Season with salt and pepper.

• Simmer covered for 15 minutes.

• Remove the pan from heat and let sit covered for 30 minutes. Serve with rice. 

Beauty

Want Healthy Skin?

First, Look at What You’re Eating WRITTEN BY TIANNA TSITSIS

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adiant, healthy-looking skin starts on the inside. All of the creams, serums, and moisturizers in the world won’t do much good if you’re not taking care of yourself from within by eating healthy and nutritious foods. But while improving your diet is a step in the right direction for your overall well-being, there are certain foods that you should be incorporating into your daily intake that will really make your skin shine.

BREAKING BAD HABITS Before we get into what foods can boost your complexion, we need to address some of the things that may be contributing to your skin woes. Lifestyle habits like smoking, alcohol consumption, prolonged sun exposure, and exposure to environmental toxins can all be detrimental to the health and quality of your skin. Compound that with the standard American diet that’s full of highly processed foods packed with refined sugars and unhealthy fats, and you’ve got a recipe for an epidermal disaster. Over the years, these negative elements can not only rob your exterior of its natural glow, they can lead to the premature appearance of lines, wrinkles, spots, and much worse. That’s why it’s critical to avoid these influences and the harmful impact they pose as much as possible.

OUR FAVORITE FOODS FOR RADIANT SKIN Now, on to the good stuff. There are some specific foods that have been shown to improve the health and appearance of your complexion. Here are our favorites for a radiating glow.

Berries Chock full of rejuvenating antioxidants, berries have been proven to relieve some of the oxidative stress that can cause a lot of skin issues. Studies have shown that blueberries, blackberries, and raspberries have the highest content of these beneficial antioxidants.

They’re also high in fiber, vitamin A, and vitamin C, and provide crucial hydration for your outer layer.

Avocado Avocados are excellent for skin health due to their high amount of beneficial fats like oleic and linoleic acids. They also provide plenty of vitamins

WELLBEING

A, B, C, and E, which are important for healthy skin. You can even rub this super food directly on your skin to reap some added relief.

Fish Specifically fatty fish that are high in omega-3s like salmon. This type of healthy fat acts as an anti-inflammatory, fending off free radicals and other bad actors that can damage the skin, while keeping it moisturized from within. They’re also a good source of high-quality protein, vitamin E, and zinc.

Bell Peppers Orange, yellow, and especially red bell peppers are abundant in vitamin C, which helps in the production of new collagen — perhaps the most important element of strong, healthy skin. They’re also high in beta-carotene and other antioxidants that support skin health, as well as vitamins A and E, folate, and potassium.

Walnuts Another great source of healthy omega-3 essential fatty acids (noticing a trend here?), walnuts can help boost skin elasticity and collagen production. They are also loaded with the minerals copper, zinc, and selenium, and vitamins C and E — all nutrients your skin needs to stay healthy. So next time you reach for a little snack, grab a handful of these healthy nuts.

Tomatoes This ruby-red fruit is not only beneficial for skin health, it may also protect against sunburns. Full of vitamin A and carotenoids like lycopene, tomatoes can help to protect your skin from sun damage and even help prevent the formation of lines and wrinkles.

Water Not technically a food of course, but one of the most over-looked aspects of a healthy exterior. Staying hydrated by drinking plenty of water is an essential part of maintaining glowing skin, not to mention supporting your overall health.

The proper amount of water can help your system flush out harmful toxins while keeping your skin supple and bright. It’s recommended that you drink half of your body weight in ounces every day.

GIVE YOURSELF A BOOST WITH TARGETED TREATMENTS No matter how good your diet may be, sometimes you need a little extra rejuvenating push to help keep your skin shining. Esthetician services and laser treatments are available to refresh and reinvigorate dull, drab skin. You can also incorporate professional-level skincare products into your daily routine. But remember: Bright, healthy skin starts on your dinner plate. 

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WELLBEING Take a Hike

Tennant Lake Park in Ferndale WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS

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Quick Stats Degree of Difficulty: Easy Length: 624 Acres Pass/fee: Free Trail Surface: Varied 42

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ot a traditional hike, a winter visit to Tennant Lake Park offers a chance to walk local trails and take in the scenery.

Great for a holiday outing for the entire family, the park has recreation opportunities for all ages and interests. Adjacent to Hovander Homestead Park, it offers visitors hundreds of acres of scenic opportunities. Visitors should plan to spend a full afternoon exploring both parks.

To begin your afternoon, stop into the Tennant Lake Interpretive Center, where an on-site naturalist will lead children (and anyone else curious enough) through the environmental history of Tennant Lake.

After you’re well-versed in the flora and fauna of the area, climb the stairs of the 50-foot viewing tour and take it all in. On a clear day, you’ll spot Mount Baker emerging from the North Cascades, watch a wide variety of birds enjoy the wetlands below you, and peek into history as you gaze over Hovander Homestead. When you’ve made your way back downstairs, take a minute to look, smell, and touch the 200 or so plants in the Fragrance Garden. These raised beds are like an outdoor classroom, with labels for each plant.

Your next step is up to you. The Tennant Lake parking lot has direct access to three different trails: there’s a boardwalk loop, the Hovander Homestead trail, and a river dike trail. The 1.4mile boardwalk loop weaves through the wetlands surrounding Tennant Lake. Due to waterfowl hunting season, this trail is closed October through January, scheduled to reopen in February. (If you visit in early winter, both the river dike and Hovander Homestead trails connect to Hovander Homestead Park and more trails.) Should you make your way to the homestead, you’ll find the historic Hovander House and barn, farm animals, a picnic shelter and playground. May through October, barnyard animals like goats and chickens add to the authenticity of the grounds under the shadow of the 60-foot-tall barn, one of largest barns in Whatcom County.

To reach Tennant Lake Park, take exit 260 on I-5 for Slater Road toward Lummi Island. Follow signs for Pacific Highway, turn left on Smith Road, right on Hovander Road and follow signs to Hovander Homestead and Tennant Lake Parks.  5299 Nielsen Rd., Ferndale 360.384.3444 | co.whatcom.wa.us

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Spectacular Seafood SEAFOOD IS WHAT WE DO BEST. It’s our Iowa corn, our New York strip steak, our California avocado, our Georgia peach, our Texas barbeque.

The dishes you see here are an array of favorites from some of the area’s most well-known restaurants. At some of them, what’s on your plate came from the very same waters you see out the window. So grab a fork, and savor the freshness of our spectacular seafood.

Oysters from Saltwater Fish House and Oyster Bar

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Photographed by DIANE PADYS Written by KATE GALAMBOS & SARAH SIBLEY

Insalata Di Salmone Giuseppe’s Al Porto 21 Bellwether Way, Bellingham 360.714.8412

Giuseppe’s Insalata Di Salmone is a light and refreshing salmon salad that pays homage to one of the region’s finest ingredients. The light lemonbasil vinaigrette brings out the flavorful fish and allows it to stand center stage.

Accented with toasted pine nuts, avocado, radish, cucumber, cherry tomatoes and kalamata olives, the salad is filling enough for a full lunch but won’t leave you feeling stuffed.

Salad is served over bibb lettuce and spinach for $19.50.

Shrimp Scampi Fettuccine

Sea Scallops

Seafood Chowder

Chinuk

Chuckanut Manor Seafood & Grill

The Vault Wine Bar

714 Lakeway Dr., Bellingham 360.392.6517

Located in the Four Points by Sheraton hotel in Bellingham, Chinuk staff are dedicated to welcoming travelers by incorporating Northwest flavors into every bite. Whether you’re a visitor to the Bellingham area or a local, Chinuk offers a selection of fresh seafood worth a stopover. The scampi is served in a delicious, house-made alfredo sauce and served with shallots for $21.

277 G St., Blaine 360.392.0955

3056 Chuckanut Dr., Bow 360.766.6191

Every part of the palate is satisfied when savoring Sea Scallops ($33) at Chuckanut Manor. These delicate morsels are pan-seared and served atop a parsnip puree with brandied apples, foraged chanterelles, house made tasso ham, crispy fried polenta and baconhazelnut gremolata. Enjoy with an unobstructed view of Samish Bay.

The Vault Wine Bar is a quaint gem in Blaine with a long list of wines, specializing in those of the Pacific Northwest region. In addition to a glass of wine (or two), explore the decadent menu.

The seafood chowder is a favorite for our long winters and features clams, shrimp and crab in a cream base. The seafood is complemented by roasted corn, potatoes and carrots. Just $5 for a cup or $8 for a bowl.

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Oyster Dinner Nell Thorn Waterfront Bistro & Bar 116 S. 1st St., La Conner 360.466.4261

There are many ways to eat oysters — fried, fresh on the half shell, barbequed.

Oyster Dinner ($26) at Nell Thorn really does these bivalves right. Panfried, Herb de Skagit-crusted Samish Bay oysters with buttermilk-mashed potatoes, glazed seasonal veggies and lemony aioli for dipping.

Fresh Local Dungeness Crab Salad B-Town Kitchen & Raw Bar 714 Lakeway Dr., Bellingham 360.392.6520

B-Town Kitchen has been winning the hearts of Whatcom County locals with fresh, local seafood since opening its doors. The menu is full of the best tastes of the region from oysters to crab to salmon. The fresh, local Dungeness crab salad incorporates watercress, shaved radish, fennel, green apple and, of course, fresh Dungeness crab, all topped with a cider gastrique for $15. The crunch of the radish and watercress perfectly partner with the plump Dungeness, and the cider gastrique finishes the salad superbly.

Pan-Seared Cod Saltine 114 Prospect St., Bellingham 360.392.8051

Saltine has made a splash in Bellingham with its nautical atmosphere and nofuss menu that packs tons of interesting flavor into just a handful of dishes. The pan-seared cod ($23) is no exception.

Each bite hosts a crispy crunch of cod, paired with the light piperade sauce and green olive relish. Cod just got a whole lot more interesting. Be sure to soak up the rest of that delicious sauce with Skagit County’s Bread Farm half baguette for $6.

Build-Your-Own-Bowl

Rockfish

Fairhaven Poke

Hundred North

Northwater

1102 Harris Ave., Bellingham 360.922.7494

100 N. Commercial St., Bellingham 360.594.6000

4260 Mitchell Way, Bellingham 360.398.6191

Fairhaven Poke lets visitors customize their dish to their own delight with the build-your-own-bowl menu item. The bowl is priced by weight and comes with either a sushi rice or salad base, then customers can pick their fresh protein out of a variety of traditional Hawaiian recipes. Options include ahi tuna ginger shoyu, spicy mayo ahi tuna or organic tofu. The restaurant focuses on ahi tuna, but often rotates other fish like salmon, albacore and hamachi.

Price varies.

Hundred North brings visitors finedining quality dishes in a relaxed and intimate environment situated in the heart of the arts district in downtown Bellingham. Located next to Mount Baker Theatre, the restaurant makes for a perfect place for dinner before catching a show or a late-night snack afterward. The rockfish is delicious and light for $27. Roasted carrots, kale and confit mushrooms partner the fish and oregano finishes the simple, yet tasty entree.

Northwater has made seafood its specialty with unique recipes that take advantage of the region’s bounty. By incorporating the fresh catches of the Salish Sea, the restaurant, at the airport Holiday Inn & Suites, speaks to local flavors. The Dungeness crab cakes are light and delicious, served with two cakes topped with avocado salsa, mixed greens, and citrus vinaigrette for $14. It makes for a good starter or an entree with the addition of a salad.

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Dungeness Crab Cakes

Seafood Pasta Alfredo Dirty Dan Harris Steakhouse 1211 11th St., Bellingham 360.676.1011

Dirty Dan Harris Steakhouse has been serving up class in Bellingham’s Fairhaven district for nearly 44 years. The dark wood walls, brass fixtures and historic building brings visitors back to a heartier time when maritime law was the rule of the land. In addition to their famous natural beef, Dirty Dan’s does seafood right and the seafood pasta alfredo ($29) is no exception.

Dungeness crab meat, scallops, seasonal fish, mushrooms, tomatoes, shallots and plenty of parmesan top this penne dish.

Golden Bridge Roll

Fish & Chips

Oysters (In the Raw)

Blue Fin Sushi

Nicki’s Bella Marina

Rock and Rye Oyster House

102 S. Samish Way, Bellingham 360.752.2583

2615 S. Harbor Loop Dr., Bellingham 360.332.2505

1145 N. State St., Bellingham 360.746.6130

Blue Fin’s array of sushi and sashimi options will make dinner or lunch a tough choice. Although, remember — there are no bad choices. The golden bridge roll makes for a filling and delicious “beginner” roll that even sushi veterans will enjoy. The roll features crab, cucumber, avocado and scallops, all topped with a unique special sauce for $14. The lightness of the crab and cucumber pairs well with the fatty avocado and scallop, making them the perfect duo.

There is good reason why Nicki’s keeps getting attention for its fish and chips — the dish is delicious and there is plenty of it. Following the tradition of batter-drenched seafood, Nicki’s fish and chips are dipped in their very-own tempura-style batter fresh to order.

For $16.99, visitors will get two large pieces of cod, fresh steak fries and inhouse made tartar sauce. Keep in mind, the size of this dish means you could easily share, although the flavorful crunchiness might make you want to keep it to yourself.

If you visit Rock and Rye without exploring the Oysters in the Raw menu, you’ve done yourself a serious disservice. Rock and Rye prides itself on picking the freshest, most flavorful oysters from the region. Each of the local variety is sourced from Washington farms from the Puget Sound and offers its own unique flavor.

Visitors will find kumamoto, shigoku, blue pool, Eld Inlet, rock point and North Bay varieties sold as either half a dozen or dozen. Price varies.

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Bibimbap Bowl with Shrimp Third Street Cafe 309 S. 3rd St., Mount Vernon 360.542.5022

If you’ve never had bibimbap, you’re in for a treat. This hot, Korean rice dish is a flavor delight all its own. Third Street Cafe, the restaurant offshoot of the Skagit Valley Co-op, has fancied it up a bit with house-made kimchi, organic wilted spinach, their own bibimbap sauce, organic rice, prawns and topped with a local fried egg ($12).

Treat yourself the next time you’re shopping next door at the Skagit Valley Co-op.

Fresh Pacific Swordfish Anthony’s Hearthfire Grill 7 Bellwether Way, Bellingham 360.527.3473

Anthony’s Hearthfire Squalicum Harbor takes full advantage of the scenic location with spectacular views and a wide variety of seafood options. Sweeping views of sailboats and Bellingham Bay make a visit to Hearthfire an experience rather than just dinner. For an entree, treat yourself to the fresh pacific swordfish for $29.95. The fish is chargrilled with a flavorful citrus butter, topped with cranberry-lime relish and served with seasonal vegetables and homemade cornbread pudding.

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Made-to-Order Clam Chowder

Dungeness Crab Tots

A’Town Bistro

10 Front St., Friday Harbor 360.378.2700

418 Commercial St., Anacortes 360.899.4001

There’s clam chowder, and then there’s Made-To-Order Clam Chowder from A’Town Bistro ($17) It hasn’t been simmering in a large cauldron all day. It’s made as soon as you order it. Fresh, hot, delicious. Local clams, selected fresh twice a week from Taylor Shellfish, are cooked in the shell with house-cured bacon, cream, fumet, celery, onions, potatoes, black pepper and herbs from Dona Flora Herbs in La Conner. Naturally, it’s served with warm focaccia.

Downriggers

Can you imagine anything more fantastic than watching the state ferries come and go and seals playing in the harbor, all while you’re enjoying a plate of homemade Dungeness Crab Tots? Great news. It’s a reality at Downriggers, located just off the state ferry dock in Friday Harbor. These tasty morsels are made from fresh crab, shredded potato, herbs and served with house- made tartar sauce ($15). And, these are merely one highlight from an entire menu full of seafood delights.

Northwest Seafood Alfredo 13moons 12885 Casino Dr., Anacortes 360.588.3525

It has been said that “When the tide is out, the table is set.” That is true at 13moons restaurant, located at the Swinomish Casino & Lodge.

Their Northwest Seafood Alfredo is a splendor of the freshest catch from the Salish Sea. Cucina Fresca linguine is tossed with Samish Bay Manila clams, Penn Cove mussels, scallops, seasonal fish, and Parmesan cream sauce ($34).

Vietnamese Duck and Prawn Platter Backdoor Kitchen 400 A St., Friday Harbor 360.378.9540

Sea Scallops Keenan’s at the Pier 804 10th St., Bellingham 360.392.5510

Keenan’s at the Pier is located inside the iconic Chrysalis Inn & Spa in the historic Fairhaven neighborhood. The luxury inn sits on Bellingham Bay and offers spectacular views from both the guest rooms and Keenan’s. With Keenan’s Sea Scallops, enjoy a dinner plucked right from the waters in front of you. The generously sized scallops are served over a craisin-walnut risotto with braised greens and topped with a sherry gastrique for $35.

Dungeness Crab Au Gratin Adrift 510 Commercial Ave., Anacortes 360.588.0653

On a cold day, tuck into Adrift for their best appetizer — Dungeness Crab Au Gratin ($18). It’s everything you need to warm you inside and out — fresh Dungeness crab in a rich blend of cheeses, baked until bubbly hot. Smear it all over a toasted baguette and you’ll feel much better.

Brodetto

If you’re looking for a seafood dish with an international twist, head to this off-the-beaten-path spot in Friday Harbor for the Vietnamese Duck and Prawn Platter ($32). Ingredients change seasonally, so in the winter you’ll enjoy a Crispy Duck Leg & Wild Prawn Skewer served on roasted yams, topped with a citrus hoisin sauce and served with local, seasonal vegetables. In summer, it has a totally different vibe when served with a watermelon salad and Thai basil. Either way, you can’t go wrong. (Reopens for season in March.)

Woodstone Halibut

Cask & Schooner

Friday Harbor House

1 Front St., Friday Harbor 360.378.2922

130 West St., Friday Harbor 866.722.7356

Brodetto ($38) is hearty bowl of scallops, halibut and salmon in a spicy tomato saffron sauce. The flavors melt together, punctuating the fish and scallops. After devouring spoonfuls of the stew, use a crusty piece of bread to soak up sauce. Cask & Schooner is a laid-back, upscale pub, perfect for enjoying this hearty meal.

Perched atop a hill overlooking the bay, Friday Harbor House offers a fantastic view in which to enjoy this delicate halibut dish. Their Woodstone Halibut ($34) comes drizzled with burnt citrus oil and served with a yuzu beurre blanc, celeriac, sautéed chanterelles.

The richness of the taste is only surpassed by the million-dollar view.

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Cioppino Anthony’s at Cap Sante Marina

Cajun Mac & Cheese Latitude Kitchen & Bar 1065 E. Sunset Dr., Bellingham 360.707.7400

Looking to add a little spice to your childhood favorite? Latitude’s Cajun mac and cheese ($29) brings an added kick of creole flavor to everyone’s favorite comfort food — mac and cheese. The best part?

This adult mac is piled high with seafood including prawns, Dungeness crab, and crawfish. The flavor doesn’t stop there either. On top of all that seafood, the dish features andouille sausage, onion, garlic, and red bell peppers, all served over cavatappi pasta.

1207 Q Ave., Anacortes, 360.588.0333

What could be more Northwest than cioppino at Anthony’s? Located steps from the Cap Sante Marina, this bustling hub for seafood provides a great place to watch boats come and go.

And, of course, there’s the star of the show, the cioppino. Fresh Northwest mussels, Manila clams, lingcod and salmon are simmered in a tomato-basil stew with garlic and fennel. Better get some extra bread to mop up all that delicious, brothy stew! (Market Price)

Prawns Coho Restaurant 120 Nichols St., Friday Harbor 360.378.6330

This sweet restaurant, just a few blocks’ walk from the ferry dock, showcases the best of the island. They source everything seasonally, so whatever their seafood, it’s fresh. In the fall and winter, the chef prepares prawns in a spicy tomato broth, topped with parmesan and herbs, and serves it with grilled crostini, because you’ll need something to dip in this incredible broth ($17).

Ahi Tuna Poke Haven Kitchen & Bar 9 Old Post Rd., Lopez Island 360.468.3272

Isn’t it great that restaurants are exploring poke bowls? The flavor meld of fish and spice and saltiness is perfection. Haven Kitchen & Bar on Lopez has their own take on this fantastic Asian delight. Their Ahi Tuna Poke Bowl ($28) is sushi rice topped with sushi grade raw ahi tuna, seaweed salad, shaved cucumber, avocado, wasabi butter, and drizzled with ponzu sauce. Crispy Wontons, Green Onions, Sesame Seeds top it off making this as artistic looking as it is delicious. Did I mention wasabi butter?

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Lobster Roll Saltwater Fish House and Oyster Bar 113 First St., Langley 360.221.5474

Saltwater flies in its lobster live from Maine for this sublime dish (unlike salmon, when it comes to lobster, it’s OK to imbibe from the other coast). The restaurant’s best-selling dish, the lobster roll is tossed with celery, chives, and house-made mayo, then stuffed into a warm, lightly buttered brioche roll, also made on the premises. They don’t skimp on the lobster either: 3.5 ounces of the meaty shellfish, along with fries or freshly made cole slaw, make it a meal.

Brown Butter Scallops

Calamari

Duck Soup

Vinny’s Ristorante

Ling Cod with Potato Leek Chowder

50 Duck Soup Lane, Friday Harbor 360.378.4878

165 West St., Friday Harbor 360.378.1934

The Brown Butter Scallops ($36) at this intimate, charming restaurant almost literally melt in your mouth. A healthy serving of perfectly seared scallops are set atop a creamy yam puree. With flavors of nutmeg and cinnamon in the purée, and the earthiness of the roasted Romanesco served alongside, you’ll find yourself savoring every last bite in a cozy dining room with a roaring fire.

People visit Vinny’s exclusively for their calamari appetizer ($11.95).

Naturally, you should too. It’s not just your standard calamari served with dipping sauce. It’s unique in that the calamari are breaded and pan seared, then tossed with welled raisins, tomatoes, pine nuts, garlic and chili flakes. A little salty, a little spicy, and a lot tasty.

The calamari can also be served atop a Caesar salad.

Doe Bay Cafe 107 Doe Bay Rd., Orcas Island 360.376.2291

As the weather turns colder, and potatoes and leeks start coming in from the garden, the chef likes to feature Ling Cod with Potato Leek Chowder ($28). The chowder is more sauce than soup, which makes this dish look quite elegant. It’s finished with a healthy amount of grated black truffle, because is there anything better than truffle?

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MENU Need direction?

Local menus will help you make dining choices

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orth, south, east, west. Those who come to eat here in the nation’s uppermost left corner have dining choices like few others, no matter which direction they take. We are uniquely situated to enjoy nature’s bounty while soaking up spectacular views of where those dishes originated, whether it be the streams and rivers of the Nooksack Valley, the berry fields of northern Whatcom County, the farmlands of the Skagit Valley, or the waterways of the San Juan Islands.

Set your gastronomical compass east, and enjoy the sweet buttery texture of salmon or steelhead in Nooksack streams and rivers. North, and you’ll find the nation’s most bountiful raspberry harvest, as well as an abundance of strawberries and blueberries, depending on the month of your picking. Head south to Skagit’s picturesque farms, where the snowcapped Mt. Baker stands in contrast to that patchwork quilt of homegrown produce that is enticing members of a younger generation to trade tech for tractors. Or turn to the west for the crab, clams, and oysters of the San Juans, caught one day and brought to your table the next (or the same day, if you know someone).

If locally sourced food is not your thing, this area has familiar fare too. Be as conventional or adventuresome as you like. But whether you are cozying up to pub fare or sampling the latest organic offering, take a minute to look around. No matter where you’ve come from, this is a good place to be.

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The Steak House Fine Dining The Steak House at Silver Reef is the premier location for fine dining in Whatcom County. The multiple awardwinning Steak House offers exceptional service paired with a selection of over 300 different wines. Enjoy elegant dining in an intimate atmosphere while savoring specially selected & naturally aged Prime Steak, fresh seafood, and a variety of custom prepared desserts.

APPETIZERS

SEAFOOD

Rack of Lamb $42

Seafood Tower $65

A Towering Display of Snow Crab, Jumbo Prawns, Oysters, & Mussels; Served Fresh

Carpaccio of Beef $11

Served with Truffle Oil, Baby Greens, Artichoke Hearts, & Whole Grain Mustard

Oysters on the Half Shell Market Price

Grilled Colorado Chops Served with a Mint Pesto

Crab-Stuffed Prawns $38

Prime Rib $35/$39

12–16 Ounces, Slow Roasted to Perfection

STEAK 45 Day Custom Dry Aged Bone In NY Strip $65

20 Ounces, Optionally Served Oscar, Steamed Asparagus, Dungeness Crab, & Hollandaise

A Fresh Northwest Selection, (Servers Will Provide the Details)

Filet Mignon $39

Caesar Salad for Two $18

Our Creamy Version of the Classic, Prepared Tableside

Bacon Sautéed Mushrooms $11

Applewood Smoked Bacon & Mushrooms Sautéed in Port Wine

Five Cheese Lobster Macaroni $20 A Rich Casserole of Gruyere, White Cheddar, Fontina, Parmesan, Blue Cheese, & Lobster

SPECIALTY ENTRÉES Steak House Half Chicken $29

Seven Ounces, Delicious When Paired with a Tableside Peppercorn Demi-Glaze

Long Bone Steak $80

28–32 Ounces, Enjoy with a Creamy Roquefort, a Rich & Tangy Blue Cheese Sauce

Baseball Cut Top Sirloin $35

14 Ounces, Optionally Served with a Hollandaise or Béarnaise Sauce

Porterhouse $67

Five Jumbo Prawns Stuffed with Savory Dungeness Crab & Baked in Scampi Butter

Steak and Lobster Market Price

Seven Ounce Filet Mignon & a Cold Water Lobster Tail

Grilled Alaskan Salmon $34

Sautéed Smoked Tomato and Spinach, Topped with Lemon Dill Butter

DESSERTS Mud Pie $9

Layered Housemade Espresso & Vanilla Ice Cream with a Chocolate Cookie Crumb Crust

Chocolate Rockette $9

Molten Chocolate Cake with an Almond Brittle Skirt & Rockette Legs

Cherries Jubilee $9

Each Steak is Aged 28 Days, Broiled at 1800 Degrees, & Finished with Steak Butter

Caramelized Sugar and Cherry Liqueur, Flambéed Tableside with Cherries & Ice Cream

Pan Seared with a Mustard Fennel Sauce

H OURS

C O NTA C T

DE C O R U M

Sunday–Monday & Thursday: 5pm–9pm

4876 Haxton Way

Attire: Semi-Formal

Friday & Saturday: 5pm–11pm

Ferndale, WA

Reservations: Yes

Closed Tuesday & Wednesday

360.384.7070

Bar: Yes

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northwater Pacific Northwest Inspired Northwater is a full-service restaurant and bar offering locally sourced and sustainable food and drink. Inspired by our beautiful home in Bellingham, influences of the calming ocean and outdoors are reflected in both the Pacific Northwest cuisine and atmosphere. With additional meeting and catering space, accommodating anything form large banquets to a family gathering or date night, our team is dedicated to delivering an experience you won’t forget. Unwind, indulge, and let our friendly and knowledgeable staff take care of the rest.

Our menu is seasonal and subject to change.

APPETIZER

DINNER

3 Cheese Bacon Mac $9

Sweet Potato Black Bean Burger (V)

Seashells, smoked gouda and cheddar, parmesan, herbed bread crumbs.

Manila Clams $15

Taylor Farms clams, jack mountain andouille sausage, garlic white wine butter sauce, toasted baguette.

Dungeness Crab Cakes $14

Shrimp and Pasta $19

$12

Quinoa, harissa aioli, Baja slaw on toasted bun.

Northwater Signature Burger* $13

8oz grass fed beef, blueberry mustard, house made pickles, butter lettuce on a toasted bun.

Bison Burger* $13

Avocado salsa, willie green’s arcadia mixed greens, citrus vinaigrette.

8oz grass fed buffalo, blueberry mustard, roasted mushrooms, tomato jam, house made pickles, crispy onion on a toasted bun.

Beet Infused Deviled Eggs (GF) $7

Lemon Rosemary Chicken (GF) $28

Coffee roasted bacon jam, dijon mustard yolk mousse.

SALAD Northwest Cobb Salad $12

Twin Sisters gorgonzola, hickory smoked bacon, beet infused devilled eggs, tomato, avocado, stone ground mustard vinaigrette.

Caprese Stack Salad (GF) $10

Local heirloom tomatoes, Ferndale Farmstead mozzarella, basil, balsamic and garlic gremolata.

Woodstone finished chicken, pomegranate basmati rice, seasonal vegetable, natural jus.

Blackened King Salmon* (GF) $29

Pan seared Lummi Island salmon, strawberry mango summer salsa, seasonal vegetables, forbidden black rice.

Portabella Mushroom Stack (GF, DF, V) $16

Balsamic marinated portabella mushrooms, roasted bell peppers, herbed fingerling potatoes, red wine shallot demi-glace.

Rotating Bellingham pasta, woodstone blistered tomatoes, basil, spinach, garlic white wine sauce.

Seared Halibut* (GF) $33

Lummi Island Wild alaskan halibut, quinoa yam cake, sauteed lacinato kale, avocado salsa.

Filet* (GF) $32

7oz. seared filet, chimichurri bearnaise, seasonal vegetable, herbed fingerling potatoes.

Dry Aged Pork Chop* (GF) $27

12oz. oven roasted pork chop, peach chutney, seasonal vegetable, forbidden black rice.

Bacon Wrapped Meatloaf $20

Horseradish mashed potato, wild mushroom demi-glace, herbed vegetables, crispy fried leeks.

Woodstone Roasted BBQ Ribs (GF) $27

Sweet and spicy bbq sauce, roasted brussels and bacon, horseradish mashed potatoes.

*consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition.

H OUR S

C O NTA C T

DE C OR U M

Breakfast | Lunch | Dinner | HH Open: 6:30 am–9 pm Brunch: Sun. 10 am–2 pm HH: Mon–Sat: 3–7 pm, 9 pm–close, all day Sun.

4260 Mitchell Way Bellingham, WA 360.398.6191 northh2o.com

Attire: Casual Reservations: Yes Bar: Yes

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9 Restaurant at North Bellingham Golf Course American With an entire from scratch menu, 9 Restaurant isn’t your average golf course eatery. Our meats are roasted in-house, burgers hand pressed and seasoned, and breads from Avenue Bread. We strive to bring you only fresh and local ingredients. Complete with a wide alcohol selection including 8 rotating beer taps, 2 wine taps, 80+ whiskeys, 40+ tequilas. At 9 Restaurant you’re sure to find something that will keep you coming back for more. Make sure to stop by to try our daily specials & soups.

BREAKFAST Biscuits and Gravy $795

The down-home classic, served with two eggs and sausage gravy.

Breakfast Sandwich $550

Egg & cheddar cheese with your choice of sausage, ham, or bacon on an English muffin.

Breakfast Burrito $895

Eggs, potatoes, bacon, sausage, sour cream, salsa, and cheddar cheese all wrapped up!

Eggs Benedict (Weekends Only) $11 The classic breakfast with our made to order hollandaise sauce and house potatoes.

Three Egg Omelets $950– $1050

Available in veggie, cheese, and ham & cheese.

Served with house potatoes or fruit.

LUNCH/DINNER Northwest Burger & Fries $995

All-American burger topped with cheddar cheese, lettuce, tomato, onions, and pickle.

Tournament Burger & Fries $1150

Beef patty with sautéed mushrooms, carmelized onions, lettuce, pickles, and tapenade.

Bacon Bleu Burger & Fries $1150

Buffalo Chicken Wrap $1095

Grilled Chicken Burger & Fries

Veggie Wrap $950

Beef Patty topped with blue cheese, bacon, tomatoes, pickles, onion & lettuce.

$1095

Deliciously seasoned and grilled chicken topped with Swiss cheese, tomato, and onion.

Fried Chicken Burger & Fries

$1150

Hand breaded fried chicken, pepper jack cheese, jalapeños, onion, lettuce and pickles.

Vegetarian Burger & Fries

$1050

A homemade meatless patty good enough to make meat eaters jealous!

Assorted Sandwiches & Fries $695–$1095

Your choice of turkey, ham, or roast beef on Avenue Bread with the works!

Appetizers

$495–$995

From wings & nachos, to chicken karaage & calamari, we have apps for everyone!

Turkey Cranberry Wrap $995

House roasted turkey, cream cheese, cranberry sauce, carrots, red onions and greens.

Fried chicken, blue cheese dressing, hot sauce, carrots, red peppers, onions & greens.

House made hummus and assorted veggies wrapped in a flour tortilla.

Jay Fury Wrap $1050

Fried chicken with spring mix, jalapeño, BBQ sauce and pepper jack cheese.

Chicken Strips and Fries $995

Hand breaded with our seasoned panko breading, served with choice of dipping sauce.

Beer Battered Fish and Chips $1195

Three pieces of hand breaded cod fillet served with house made tartar sauce.

EVENTS Weddings Prices Vary

Our countryside setting with priceless views of Mt. Baker makes a perfect venue.

Wine/Beer/Whiskey/Tequila Dinners $75

5-Course meals expertly paired for every course.

Space limited. Call for info!

H OURS

C O N TA C T

DE C O R U M

Breakfast | Lunch | Dinner

205 W Smith Rd.

Attire: Casual

Sunrise–Sunset

Bellingham, WA

Reservations: No

360.398.8300

Bar: Yes

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Westside Pizza Pizza Westside pizza is locally owned by 2 brothers. Try the best pizzeria in town! Your local Westside Pizza is committed to preparing, baking and serving delicious hand-crafted pizzas using only premium, fresh ingredients. Our goal is to make the best pizza that we possibly can and to serve the community and give the best customer service. Ferndale location opening in early summer 2019. Westside Pizza is all about the pizza.

APPETIZER Bread Stix and Cheese Stix Cheesy goodness. Yum!

Chicken Wings

Your choice of Hot and Spicy or old-school BBQ style.

SALAD

Garlic Chicken Pizza

The Big Kahuna

Chicken Bacon Ranch

Veggie

BBQ Chicken Pizza

DESSERT

Chicken with Garlic, Onions, Mushrooms on an Alfredo Sauce Base

Double Canadian Bacon, Double Pineapple, Extra Cheese

Fajita Chicken, Real Bacon, Onions on a Ranch Sauce Base

Mushrooms, Olives, Onions, Green Peppers, Cooked Tomatoes

Chicken, Green Peppers, Onions on a BBQ Sauce base (Pineapple on request)

Caesar Salad

Romaine, Caesar Dressing, Croutons and Parmesan

Dinner Salad

Romaine, Tomatoes, Olives, Croutons and Cheese

Tossed Chicken Salad

Romaine, Chicken, Mushrooms, Olives, Croutons and Cheese

ENTREE

Dessert Stix

Tropical Heat

Pepperoni, Sausage, Tomatoe, Jalapeños, Pineapple, with a blend of Basil & Parmesan

Gourmet Veggie

Pepperoni, Canadian Bacon, Sausage, Pineapple, Beef, Mushrooms, Olives, Onions, Green Peppers, Real Bacon

Choose from these premium toppings Pepperoni Sausage Real Bacon Beef Canadian Bacon Chicken Anchovies Artichoke Hearts Garlic

Sun-dried Tomatoes, Artichoke Hearts and Garlic on a Pesto Sauce base

Westside Pizza

Pepperoni, Sausage, Mushrooms, Olives, Onions, Green Peppers

Meat Mania

Death by Pizza

Apple, Cherry, Raspberry served with Caramel Sauce Frosting

Pepperoni, Canadian Bacon, Sausage, Beef, Real Bacon

Green Peppers Jalapeños Mushrooms Olives Onions Pepperoncini Pineapple Sundried Tomatoes Tomatoes

Choose from these delicious sauces

Marinara, Ranch, BBQ, Caesar, Frank’s Hot Sauce, Alfredo Sauce

HOURS

C O N TA C T

DE C O R U M

Lunch | Dinner

4260 Cordata Pkwy.

Attire: Casual

Sunday–Thursday: 11am–10pm

#107 Bellingham

Reservations: No

Friday & Saturday: 11am–midnight

360.756.5055

Bar: No

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Leader Block Wine Co. & Eatery Italian Restaurant An upscale, from-scratch, cozy restaurant featuring classic Italian cuisine using seasonal fresh Pacific Northwest ingredients. We have seasonal menu changes with daily lunch specials and nightly dinner specials, over 115 wines, an expansive craft cocktail menu using fresh-squeezed juices and house-made simple syrups. We do not have a microwave, a soda gun and have no Styrofoam on the property! We often have live music and provide options for private dining. Check out our monthly wine dinners!

SPECIALTY COCKTAIL Pineapple Express $10

Shackleton Scotch, Fresh Lime & Grapefruit Juices, House Simple.

Smoked Paloma $9

Tequila, Mezcal, Gran Marnier, Fresh-Squeezed Grapefruit & Lime, Agave, Spiced Rum.

Aviation $10

Gin, Luxardo, Crème de Violette, FreshSqueezed Lemon Juice, House Simple.

Lady Leader Block Espresso Martini $10

Vodka, Avion Espresso Liqueur, Bailey’s Irish Crème, Fidalgo Bay Espresso.

ANTIPASTI

Gamberoni $10

PLT $12

Vongole $13

Polletto $17

Margherita $11

DINNER ENTREE

Herb-Garlic sautéed Prawns cooked in Sherry topped with Pepper Flakes.

Manilla Clams steamed in Pinot Grigio, Butter, Tomatoes, Garlic, Herbs, Warm Focaccia.

Baked Flatbread, Mozzarella, Tomatoes, Basil.

LUNCH

Mixed selection of local and International Meats & Cheeses, Nuts, local Honey & Fruit.

Bruschetta del Giorno $10

Agnello Burger $14

Grass-Fed Lamb Patty, Onion-Bacon Jam, Smoked Gouda, Garlic Aioli, soup or salad.

Panini Vegetariani $10 Coppa Panini $11

Spicy Cured Pork, Smoked Gouda, Garlic Aioli, Balsamic Reduction, soup or salad.

Chef ’s Selection on Grilled Italian Bread.

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Herb Roasted Chicken Breast, Butternut Squash-Red Pepper Risotto, Fresh Veg, Mushroom.

Lasagna Classico $17

Baked Flat Pasta, Mozzarella, Meat Sauce, Sautéed Veggies, Parmesan (GF & V option).

Squash, Zucchini, Red Peppers, Mozzarella, Basil Aioli, soup or salad.

Formaggi e Salumi $19

Pancetta, Lettuce, Tomato, Basil Aioli on toasted Focaccia, soup or salad.

Anatra $21

Spiced, Pan-Seared Duck Breast, Braised Fennel, Orange Gremolata, White Bean Puree.

Linguini Ai Frutti Di Mare $20

Linguini, Manilla Clams, Calamari, Prawns, Tomato, Garlic-Herb Cream Sauce.

Costata di Manzo $40

Claus Meats Prime Ribeye*, Seasonal Vegetables, Fingerling Potatoes - 12 oz.

H OURS

C O NTA C T

DE C O R U M

Mon: 11 am–8 pm

2026 Main Street

Attire: Upscale Casual

Tues–Thurs & Sun: 11 am–9 pm

Ferndale, WA

Reservations: Yes

Fri & Sat: 11 am–10 pm

360.306.8998

Bar: Yes

Music: Wed, Thurs, Sun 6–8 pm

leaderblock.com

Cobalt Grill and Lounge American Grill Owner John Enright is bringing his years of experience with American grills to Bellingham. Serving fresh cut steaks, seafood, and old school favorites like chicken pot pie, pasta and fresh grown produce from our local farming community. Stop by and try some grill favorites in our comfortable dining room and lounge area. We also have a full bar with a wide selection of spirits, wine and 15 draught beers.

STARTERS

Chicken Wings

The Cliff House Famous Whiskey Crab Soup

Curry Scented Roasted Cauliflower

A local favorite for many years in Belllingham.

Heirloom Tomato and Mozzarella

With aged balsamic, extra virgin oil and fresh garden basil.

House Salad

Field greens, goat cheese, pepitas with aged sherry vinaigrette.

Baby Leaf Spinach Salad

Hand picked spinach, teardrop tomatoes, Nueshe bacon, almonds, hot bacon dressing.

Grilled Romaine Hearts

With blue cheese, spicy pecans, tomatoes.

House-made Meatballs

In house bbq sauce, fried onions.

Fried Calamari

With Meyer lemon, garlic aioli.

COBALT GRILL & LOUNGE

Grilled Local New York Strip Loin

Hot, BBQ or Szechuan sauce.

Meyer lemon yogurt and mint.

ENTREE

Cobalt seasoning, served with your choice of two sides.

Grilled Center Cut Natural Pork Loin Chop

Choice of béarnaise, 4 peppercorn, chimichurri.

24 Hour Braised Short Ribs

Fresh Catch Of The Day

Chicken Pot Pie

DESSERTS

Cooked low and slow, honey truffle and thyme glaze and braised root vegetables.

Carrots, celery, onion, peas and mushrooms in a rich béchamel sauce and flaky pastry .

Taking advantage of local waters and fisherman in our community, ask your server.

Apple Raisin Bread Pudding

Penne Pesto Pasta

With a warm Jim Beam Whiskey sauce and fresh cream.

Chophouse Burger

Using our local resources to deliver a fresh cobbler ala mode.

With pine nuts, sun-dried tomatoes, parmesan choice of chicken, shrimp or salmon.

Ground chuck, Nueske Bacon. vine ripe tomato, choice of cheese and our house sauce.

Grilled Local Vegetable Napoleon Stack

Rotating Hot Cobbler

Homestyle Cheesecake Flavors and style will rotate.

Seasonal vegetables, buffalo mozzarella, tomato concasse fine herbs.

H OURS

C O NTA C T

DE C O R U M

Tues–Thurs: 11:30 am–9 pm

1304 12th street

Attire: Casual

Fri–Sat: 11 am–10 pm

Bellingham, WA

Reservations: Yes

Sunday: 11:30 am–9 pm

360.526.2905

Bar: Yes Music: Thurs–Sat 6 pm–close

February 2019 59

Nicki’s Bella Marina Burgers, Seafood, Steak

Nicki’s Bar and Grill features a casual friendly atmosphere for good times with a great water view along with some outstanding local micro brews, fresh seasonal local seafood and Washington state beef with local seasonal produce. Nicki’s was voted Bellingham’s Best Fish and Chips.

SALADS

SEAFOOD

HOT DOGS

Bay Shrimp Bacon Salad $1599

Nicki’s Fish & Chips $1699

Award winning fish & chips hand dipped in tempura style batter and made to order.

Nicki’s Gourmet Hot Dogs $699

Beef & pork 10 inch hot dog ready for topping of your choice.

BBQ Pulled Pork Salad $1499

Charbroiled Salmon $1999

KIDS

Fresh mixed greens, red onions, wild bay shrimp and diced honey cured bacon.

Romaine, red cabbage, carrots topped with slow roasted BBQ pulled pork.

8oz wild alaskan salmon, handcrafted champagne caper sauce.

BURGERS

STEAKS

Bacon Mushroom Cheese $1499

NY Steak $1995–$2595

BBQ Onion Burger

Rib Eye Steak

2/3 lbs of ground chuck steak, honey cured bacon, mushrooms and American cheese.

$1499

2/3 lbs of ground chuck steak, sauteed onions, our own BBQ sauce and gooey mayo.

The Big Hot Texan $1599

1/3 lbs of ground chuck steak, two onion rings, pulled pork, buff-a-q sauce and cheese

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Kids Meal $599

Two kids chicken strips with fries or salad.

DESSERT

Hand cut New York steak, charbroiled and brushed with real butter.

$2195–$2795

Hard Ice Cream Milk Shakes $499

Chocolate, Seasonal Berry, Vanilla or Coffee.

Ask about ADULT milk shakes!

Hand cut rib eye steak, charbroiled and brushed with real butter.

Slow Cooked BBQ Ribs Half Rack $2095 | Full Rack $2595

Tender fall off the bone slow cooked BBQ ribs.

H OURS

C O NTA C T

DE C O R U M

Lunch | Dinner | HH

2615 S. Harbor Loop Dr.

Attire: Casual

Monday–Sunday: 11am–11pm

Bellingham, WA

Reservations: Yes

Happy Hour: 3pm–6pm

360.332.2505

Bar: Yes

Sunday Funday: Happy hour all day

nickisbellamarina.com

Mykonos Greek Restaurant Mediterranean / American

Bellingham’s finest Greek and American cuisine! Mykonos is a multi-generational establishment which serves old-world Greek and Mediterranean plates along with contemporary American favorites. Enjoy local fresh seafood, roasted lamb, and the best dry rub ribs in Whatcom County. Greek dishes are made from scratch daily using old family recipes. Mykonos has daily specials Monday-Saturday.

APPETIZER

ENTREE

LUNCH

Dolmades $895

Arni Psito $2095

Turkey Melt $1295

Saganaki $995

Kota Psiti $1895

Gyros $1295

Keftedes $895

Souvlaki $1895

Grape leaves stuffed with ground beef, rice and spices. Finished with a lemon glaze.

Kefalotiri cheese pan fried and served with pita, presented flaming at your table.

Cumin spiced morsels of ground beef, served with tzatziki.

Chicken Wings

$1095

10 wings with choice of plain, spicy, bbq, or hot bqq.

Garlic Prawns $1295

New Zealand roasted lamb shoulder dredged in mustard and lemon sauce.

Sliced turkey with Swiss cheese, bacon, and tomato on grilled sourdough.

1/2 roast chicken baked slowly with lemon and spices.

Choice of Chicken, Lamb, Beef, or Veggie.

SPECIAL

Tender morsels marinated and charbroiled on a skewer. Choice of protein.

Artichoke Chicken

$1995

Come out for Tuesday burger night — get a bacon cheese burger and fries.

Saturday Night Special $1895

Seasoned with our dry rub and charbroiled.

A crowd favorite!

Tyropita $795

Baked feta and ricotta cheese wrapped in filo pastry.

Small Bites $795

Feta, olives, served with pita bread.

Stuffed Chicken Breast

Every Monday, enjoy three wild Alaskan cod tacos with chipotle-mayo sauce & coleslaw.

Burger Night $795

Chicken breast with mushrooms, artichokes, and sun-dried tomatoes in a cream sauce.

Baby Back Pork Ribs $2095

Sauteed in butter and fresh garlic.

Fish Taco Night $995

Barbecue ribs and breaded prawns, served with rice or potatoes starting at 5 pm!

$1895

Steak Night $1195

Stuffed with spinach and feta then topped with a light lemon sauce.

Enjoy an 8oz. New York steak with rice or French fries every Thursday!

Rack Of Lamb $3195

New Zealand rack seasoned and baked to your liking.

H OURS

C O N TA C T

DE C O R U M

Mon–Thurs: 11 am–1 pm

1650 West Bakerview Road

Attire: Casual

Fri: 11 am–11 pm

Bellingham, WA

Reservations: Yes

Sat: 12–11 pm; Sun: 12–10 pm

360.715.3071

Bar: Yes

HH: M–F 3–6 pm; Sat & Sun, 12–6 pm

mykonosbellingham.com February 2019 61

Calico Cupboard Cafe & Bakery An award winning specialty-cafe and famous made-fromscratch bakery featuring breakfast and lunch, vegetarian and farm to table specials, famous cinnamon rolls, pies, cakes and cookies. NW wines, micro beers and espresso.

Celebrating 38 years.

BREAKFAST

Breakfast Burrito $1399

Brussels Sprout Hash $1349– $1519 Country style potatoes, brussel sprouts, chili verde, pepper jack, avocado, two eggs.

Roasted Butternut Squash Hash (GF) $1349

Butternut squash, spinach, roasted red peppers, red onion, red potatoes, bleu cheese.

Calico Grub $1449

Country style potatoes, smoky ham, green peppers, onions, gravy and cheddar cheese.

Skagit Hash (GF) $1299

Broccoli, tomato, spinach, mushrooms, red onion, garlic, crushed red pepper, potatoes.

Linda’s Brother-in-Law Hash (GF) $1449

Potatoes, eggs, smoky ham, spinach, tomato, mushrooms, garlic, feta and parmesan.

Huevos Rancheros $1449

3 Eggs, black beans, tortillas, chili verde, cheddar, salsa, sour cream, potatoes.

Eggs, refried beans, green chilies, jalapeno jack & cheddar. Salsa, guac & sour cream.

Calico Benedict $1299– $1549

English muffin, croissant or biscuit with poached eggs, hollandaise & choice of meat.

Morning Glory Omelette (GF) $1449

Bacon, avocado, tomato, spinach, cheddar cheese, sour cream and green onion.

Blueberry Cakes $1349

Griddlecakes with blueberries. Served with fruit, ham, links, bacon or sausage.

Cinnamon Roll French Toast $999

Our famous cinnamon rolls made into french toast. Served with a side.

Smoked Salmon Scramble (GF) $1499 Three eggs, generous amount of cream cheese, local smoked salmon and chives.

LUNCH Quiche of the Day $1399

A french pie with a variety of cheeses, veggies, meat and eggs in a pastry crust.

H OURS

Cilantro Lime Shrimp Salad $1699

Crisp greens, Five jumbo blackened shrimp, corn & bean medley, tomatoes, corn strips, pepper jack cheese, w/ cilantro lime vinaigrette.

Salmon on Grilled Focaccia Bread (GF) $1599

Grilled wild coho salmon, garlic aioli, lettuce, tomato & red onion. Served on homemade grilled focaccia bread.

Washington Turkey (GF) $1379

Fresh roasted turkey, havarti cheese, herbed cream cheese, cranberries, Dijon mustard and red onion.

Tuna Melt (GF) $1399

Chunks of albacore tuna, water chestnuts, dill pickle, celery, toasted almonds and dill blended with a lite mayo. Topped with tomato and melted cheddar cheese.

Homemade Soup in a Bread Bowl $1249 | With Clam Chowder $1299

Choice of steaming homemade soup in a bread bowl served with a green garden salad.

LO C ATIO NS

Mount Vernon: Mon–Fri 7am–4pm, 121 B. Freeway Dr.,

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DE C O R U M Attire: Casual

Sat & Sun 7am–4:30pm

Mount Vernon | 360.336.3107 Reservations: Private room

La Conner: Sun–Thur 8am–3pm,

720 South First St.,

dining and large groups

Fri & Sat 8am–4pm

La Conner | 360.466.4451

(Mount Vernon & Anacortes)

Anacortes: 7am–3pm

901 Commercial Ave.,

Bar: No

calicocupboardcafe.com

Anacortes | 360.293.7315

Latitude Kitchen & Bar Waterfront Dining

In a world of freeze-dried and processed pre-packaged foods, we strive to be the exception. From our fresh, locally caught salmon and halibut, to our responsibly farm raised products, we believe the ingredients make the dish. Our dressings, sauces and seasoning are all from scratch, with original recipes using these fresh, local products as often as the seasons allow. Visit us at our newest location in Sunset Square.

Sample menu. Items vary by location.

EAT A LITTLE Avocado Fries (V)

EAT A LOT

Seared Ahi Salad (GF, DF) $1790

$1250

Hand-sliced fresh avocado, dredged in flour & spicy Sriracha-ranch batter.

Sashimi grade Ahi tuna, pan seared to rare, sliced thin on a bed of greens.

Fish & Chips Cod $1990/Halibut $2190

Harvest Salad $1590

Penn Cove Manila Clams $1690

Arugula, blue cheese crumbles, dried cranberries, squash, and apple with an apple vinaigrette.

Cilantro Lime Tacos $1390

BURGERS & SANDWICHES

Butter, white wine, garlic, and thyme, with grilled garlic bread.

Marinated flat iron steak thinly sliced, pan seared with lime & jalapeños.

Bacon Wrapped Prawns (GF, DF) $1390

5 jumbo prawns wrapped in smoked bacon, deep fried w/ sambal honey dipping sauce.

SOUPS & SALADS Latitudes Clam Chowder $690/$990

Creamy New England style chowder w/ bacon, ocean clams,celery, onions & potatoes.

Southwest Bean Burger (V) $1390

House made patty w/ black beans, mushrooms, red bell peppers, corn & red onion.

American Kobe Burger $1690

1/2 pound patty, grilled onions, arugula, tomato, and Swiss cheese on a grilled telera roll.

Chicken Avocado Melt $1590

Roasted chicken breast topped w/ hickory bacon, fresh sliced avocado & provolone.

Pacific Cod or Halibut, beer battered & crispy fried.

Pesto Prawn Linguini $2290

Jumbo prawns are butter sautéed & simmered w/ house made pesto infused Asiago Cream Sauce.

Wild Mushroom Risotto (GF, DF, V) $1990

Mushrooms, asparagus, risotto cream, truffle oil, three cheese blend, olive oil, and garlic.

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fighting for orcas and chinook IS GOVERNOR’S PLAN ENOUGH?

WRITTEN BY KEN KARLBERG 64

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THE PAINFUL PROCESS OF COMING TO TERMS WITH OUR PAST

The elephant is in the room. Let’s give the elephant a proper name.

The human race has seldom been forced to sacrifice to protect Mother Nature. For the most part, we take her resiliency for granted, abusing her air, her water, and her land, all in the name of economic growth or due to indifference. In our arrogance, we believe that we are infallible, able to plan for every contingency.

But we aren’t, and we can’t. The Exxon Valdez oil spill is the most painful example.

If we are candid with ourselves, our failure to act responsibly as stewards is largely explained by pure

Hand-packing cans with salmon at Pacific American Fisheries, Harris Avenue, 1906 Photo by Asahel Curtis, Whatcom Museum

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his past month, Washington governor Jay Inslee announced his strategic plan for saving two of the most iconic symbols of the Pacific Northwest — the powerful, graceful south resident orca, and one of its primary sources of food, the mighty and much-prized chinook salmon. Both populations have suffered for decades from man-made environmental stresses that now threaten their very existence. The local orca population is now at its lowest in more than 30 years, with a limited number of reproductive-age males and some reproductiveage females who are not calving for uncertain reasons. chinook salmon are faring no better. In 1999, Puget Sound chinook and coastal chinook were listed as threatened pursuant to the Endangered Species Act (ESA).

Inslee’s proposed multi-faceted “fix” took a measure of courage. Leadership always does. His plan includes $363 million “for salmon recovery, culvert removal, water quality and water supply projects” to enhance statewide salmon survival generally, as well as additional funding and regulatory changes to reduce toxins, pollutants, noise and vessel traffic. The comprehensive approach will no doubt be controversial. Implicit within his decision, however, is the calculus that saving these two cultural symbols is worth the political capital and putting his “green” legacy as governor at risk.

Why is there no equivalent moratorium proposed for the taking of chinook salmon by commercial, sports, and tribal fishers, or upon those destroying salmon habitat?

self-interest and an unwillingness to sacrifice our lifestyles. We know better — we just expect the next generations to pay the price for our selfishness. Is this assessment harsh? Perhaps, but the assessment is an honest start to an overdue self-critical discussion. We have become dishonest “can kickers” with a moral backbone that bends all too frequently more than it should.

Our children and grandchildren deserve better. But is Inslee’s proposal too little, too late? When the plan was announced, many asked, “What took so long?” and “Does his plan go far enough?” Others question whether rebuilding the orca and chinook salmon populations is worth the sacrifice and expense.

Still others, specifically the whale-watching industry, feel the burden of the proposed fixes falls disproportionately on their shoulders because Governor Inslee proposes a temporary three-year suspension on whale watching — a virtual death knell to their businesses.

Why is there no equivalent moratorium proposed for the taking of chinook salmon by commercial, recreational, and tribal fishermen, or upon those destroying salmon habitat? Where is the fairness in Inslee’s plan? Don’t others deserve more blame?

All are legitimate questions. To find the answers, back to kindergarten we go, where we learned right from wrong. …

February 2019 65

Barge of salmon free for the taking, c. 1905 Photo by J. Wayland Clark, Whatcom Museum

DÉJÀ VU? NOT QUITE

Similar questions were asked in 1967, when our national symbol, the bald eagle, faced extinction due to the widespread use of DDT and encroachment on their habitat.

The threshold question then was not one of economics or cost or even the “blame game.” It was a moral issue, i.e., were we willing to sacrifice and change our relationship with Mother Nature for a bird? Our answer then was yes, and for the most part, we placed the issue of individual blame (e.g., farmers’ use of DDT) to the side. In essence, the price to be paid was the price to be paid, no matter who was impacted — and we paid it. That recovery is a proud success story.

The plight of the local orca and chinook salmon populations presents a similar moral challenge — collectively, do we have the resolve and political will to fix what we broke? But today’s crisis is vastly worse; the economics are

Do we have the collective appetite for the degree of sacrifice required to save two iconic species that, for many, define the essence of our cultural heritage here in the Pacific Northwest?

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night and day in comparison. The collective cost to save our national symbol then is different today by orders of magnitude. Why? First, the cost then was decidedly lower in terms of economic impact, foregone opportunity costs, and disruption. For example, many more are reliant upon salmon for their livelihoods than bald eagles, while protecting the life cycle of salmon and its habitat is more complex. Inslee’s proposed fix, therefore, is very costly by necessity, and it is arguably more disruptive of the economic status quo than the fix for the bald eagle. The moving parts — salmon habitat, hatcheries, competing private and public interests, and water quality — are pervasive statewide concerns that affect us all. The price to be paid is simply higher.

And second, the number of direct financial stakeholders who deserve a voice in today’s debate is also greater, leading to secondary questions: Is there a financial limit to our resolve, or perhaps more importantly, should there be a financial limit? And should the price of the “fix” be equitably shared amongst stakeholders if equity won’t save the orcas and chinook salmon? Or will some stakeholder have to pay a disproportional price for lesser culpability?

Our challenge is clear. Do we have the collective appetite required to save two iconic species that, for many, define the essence of our cultural heritage? If our local orcas and chinook salmon used Twitter, we know their response: #MeToo and #AboutTime. The open question is what will ours be?

A HISTORY LESSON: HOW DID WE GET TO THIS POINT?

We have only ourselves to blame.

The current crisis pits the majority of stakeholders against each other — non-Natives against local tribes, commercial fishermen against sports fishermen, Canada against the U.S., the tourism industry against perhaps all others, and even the public sector against the private sector. But it wasn’t always so. The local orca and chinook salmon thrived here for centuries upon centuries.

What changed? Everything.

In the early 1850s, there were no stakeholders in the health of the local orca and chinook salmon stock (other than chinook salmon and local orca themselves). Roughly 10,000 people inhabited the Northwest. Native Americans comprised three-quarters of this population. Most salmon were caught, consumed or traded to the early, predominantly European, settlers by the natives. An abundance of fish provided for all.

The local orca ate well.

The U.S. government created the first, and perhaps the most important, stakeholder in today’s debate in 1854 and 1855. In anticipation of an influx of non-Indian settlers and a possible transcontinental railroad, the United States empowered Isaac Stevens, the first governor and superintendent of Indian Affairs in the new territory of

The days of an overabundance of salmon generally, and chinook salmon in particular, are not only gone, but we are now facing survival of these iconic Pacific Northwest species.

Washington, to enter into treaties with the Indians west of the Cascades. The timing of this effort to forestall friction was critical because the Land Donation Act of 1850 had caused non-Indians to already claim Indian lands before native title had been extinguished by the creation of “reservations.”

The cultural importance of salmon and orcas to Pacific Northwest Indians, then and now, is undeniable. One needs to look no further than to Pacific Northwest totem poles to appreciate their exalted status in Indian culture. Then, however, both were beyond cultural icons. Salmon, in particular, were absolutely critical to the local tribes’ very survival.

To non-Indians, by contrast, fishing held a considerably lesser degree of importance. Farming, logging, and mining, not fishing, were their primary concerns, because salmon were plentiful and the majority of the non-natives’ needs for fish were met by Indian trade. Salmon, therefore, were largely non-factors in Governor Stevens’ thinking, i.e., Stevens could give up nothing of value in exchange for

critical governmental priorities. Equity and fairness were of no concern to Stevens. He simply had a job to do.

Of course, circumstances changed dramatically in the ensuing years. Life is never static; economic development is seldom environmentally neutral. Nor did Governor Stevens foresee that the commercial value of fishing rights to non-Indians would become a late 1800s and 20th century phenomenon.

By 1974, 3.4 million people lived in Washington — just more than one percent of which were Indians. Cities, towns, dams, and impassable culverts were built. Salmon habitat was destroyed by agricultural, timber and mining interests. Water and air quality were adversely impacted. Even Washington’s hatchery programs significantly contributed to the degradation of wild stocks. In short, unhealthy environmental compromises were routinely made. We were officially on the proverbial slippery slope.

Moreover, by 1974, salmon had become such a highly valuable resource (estimated at $45 million for Washington) that the influx of non-native fishermen into Washington’s commercial fishing industry had caused the Indians’ percentage of the harvestable fish to decrease to only 2.4 percent of the total commercial catch. Inevitably, the burgeoning commercial fishing industry placed salmon stocks under increased man-made pressure. To no one’s surprise, fish stocks diminished significantly even further since the 1970s.

In retrospect, few local historians and fisheries biologists would dispute that Mother Nature absorbed the brunt of our “progress,” followed closely by the impact on our local tribes.

Neither caused the problem, but both continue to suffer for it.

THE BOLDT DECISION CREATES AN UBER STAKEHOLDER

Why is 1974 so important to today’s orca and chinook salmon crisis? Because 1974 gave us a critical legal flashpoint known as the “Boldt Decision,” a federal lawsuit named after the presiding judge, The Honorable George H. Boldt, an Eisenhower appointee. The Boldt Decision, in effect, made decisive action mandatory by Inslee, legally and, many would say, morally.

The suit, brought by the U.S. on behalf of many local tribes against the State of Washington, sought clarification of off-reservation fishing rights as determined by several treaties signed in 1854 and 1855. Boldt ruled that Indians were … entitled to 45 to 50 percent of all harvestable fish passing

The majority of stakeholders today should be mindful that our local tribes didn’t build dams and culverts, destroy salmon habitat, and overfish.

February 2019 67

… through their traditional fishing grounds. The right was to be exercised in common with non-Indians provided that neither party destroys the resource or pre-empts it totally.

The immediate reach of the Boldt Decision was obvious.

The full impact was not. Reverberations continue even today, like earthquake aftershocks. As a consequence of the Boldt Decision, and subsequent state and federal legal challenges by tribes and environmental groups, the reach of the legal underpinnings to the Boldt Decision now extends, amongst other things, to the protection of in-land water resources and salmon habitat. It was the Boldt Decision, for instance, that accelerated Washington’s implementation of a broad array of laws and regulations intended to preserve fish and wildlife, and their critical habitat.

Today, Washington’s legal obligation is well settled. By virtue of the Boldt Decision and later cases, local tribes have first priority rights to harvest chinook salmon, above all other fishermen, and a vital, legally enforceable, stake in proposed public or private activity anywhere that could impact the health of marine life in their usual and accustomed hunting and fishing grounds. This is one of Inslee’s challenges — if fishing moratoriums are ever required to save our local orcas and chinook, our local tribes are exempt unless Washington first exhausts all other preservation measures.

Is this special treaty status equitable today? The question will naturally be asked. With all due respect to today’s non-native stakeholders, the concept of equity is not a single moment in time. Historical fairness should not become a casualty of this inevitable debate. We need to be mindful that our local tribes pre-paid their sacrifice for today’s crisis in 1854 and 1855, when they agreed under significant duress to move from their ancestral lands to reservations.

THE PLIGHT OF THE MIGHTY CHINOOK

The success of Inslee’s plan focuses largely on increasing the supply of chinook salmon for our orcas. Let’s be clear, however — chinook salmon are worthy of being saved separately and independently from our local orcas. Their economic and cultural significance is at least equal to the orca.

While chinook salmon are not the sole source of the orcas’ diet, chinook salmon are the most critical source. If their numbers don’t increase in sufficient quantities, the balance of Governor Inslee’s multi-faceted plan may not matter. The feat is easier said than done. chinook salmon have been elevated to “threatened” status for almost two decades, such that their lawful harvest is severely limited in comparison earlier periods when overfishing was commonplace. But nevertheless, their run size today in Washington waters is only 2-8 percent of their historic levels. Why? Well, it’s complicated.

To be fair, not all the causes were controllable by us, making the solution all the more difficult. For instance, evidence is mounting that the Pacific Ocean, where chinook salmon spend three to four years of their life cycles, is changing — and not for the better. Recent studies show that chinook salmon today are significantly shorter and smaller 68

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Commercial, sports, and tribal fishers in Southeast Alaska and British Columbia, Canada intercept tens of thousands of “our” chinook salmon each year before they are able to return to their home streams and rivers here.

than in years past, attributes that likely result, in part, from adverse changes in ocean conditions and food supply.

Moreover, we do not even have complete control over the harvesting of chinook salmon destined for Washington waters. Commercial, recreational, and tribal fishermen in Southeast Alaska and British Columbia intercept tens of thousands of “our” chinook salmon each year before they are able to return to their home streams and rivers here.

Part of the problem, therefore, is multi-jurisdictional.

Ironically, whereas Canada may or may not be willing to sacrifice solely for our sake, the health and viability of orca and chinook salmon populations in British Columbia are under similar stress. There is hope, therefore, for a crossborder partner in the near future. Potentially, we may not succeed without it.

In this sense, Inslee’s plan is commitment to control what we can — now and in the future — by adopting a public policy to span future governorships. The degradation of chinook salmon stock hasn’t happened all at once, and it won’t be fixed overnight. Nor is there a single “silver bullet” answer.

Improved habitat is only a partial answer. Improved water quality is only a partial answer. Improved, smarter hatcheries and hatchery practices are only partial answers.

MORE SACRIFICE IS NEEDED

Inslee’s plan is an overdue partial step in the right direction.

More will be needed, however, if Mother Nature is to forgive us for our past transgressions.

There is a more painful sacrifice to be made in conjunction with improved habitat, water quality, and hatcheries — and that is a temporary statewide moratorium on the harvesting of chinook salmon by all fisher groups (commercial, tribal and recreational) for at least one life cycle. The time has come. The pied piper has his hand out. Their escapement numbers have dwindled to such critical levels that even if we were able to restore salmon habitat and water quality to their pre-1850s condition, Washington’s chinook salmon stocks may not recover. chinook salmon are simply not returning to their ancestral spawning grounds in sufficient numbers.

If not now, when and who?

So, yes, let’s rehabilitate salmon habitat, improve water quality, and fix our badly broken hatchery system. But these fixes will take years to show results even if they are wildly successful. We cannot ignore the other side of the “food” equation — the severely diminished escapement of wild stock (which is defined as the amount of chinook salmon that does not get caught by commercial, tribal, and recreational fisheries and returns to their freshwater spawning habitat).

Without an effective mechanism to quickly increase escapement, Governor Inslee’s plan may become a largely ineffective “Field of Dreams” approach (“If you build it, he will come”), and potentially wastes tax payer money.

Time is not our friend. We can immediately increase available food and chinook salmon escapement more quickly and efficiently with a phased-in fishing moratorium over a five-year period (i.e., the average chinook salmon life cycle) to prevent their current limited habitat from being overburdened while former habitat is being restored.

It is within our power. In 2017, the combined statewide harvest of chinook salmon by commercial (11.5 percent), recreational (38.4 percent), tribal (50.0 percent) fishers was approximately 550,000. Imagine if all had escaped to their ancestral rivers and streams. Imagine if all 550,000 were available to our local orcas to eat now.

As painful as a short-term shutdown of all fisheries would be, especially for tribal and recreational fishermen, our chinook salmon and local orcas don’t care about politics, treaty rights, and financial impact. They know that a temporary fishing moratorium provides the absolute best chance for their survival.

And why take the risk? Why make our local orcas wait three to five years to eat what they need to survive today when chinook salmon are available if all fisheries were temporarily shut down? What if their populations fail while Inslee’s plan is being fully implemented? And what if his plan doesn’t work as well as hoped? Man is fallible.

The answer may be inconvenient, but the answer is clear.

Like the bald eagle, however, there’s a price to be paid. Will we pay it now? Or will we kick the can and pay an even higher price in the future when they are extinct?

KINDERGARTEN REVISITED: CREATE AN ECONOMIC HARDSHIP FUND AND JOBS

Equity and fairness are elusive concepts. The whalewatching industry has a legitimate point — their role in the causes of the crisis is minor. Where is the equity?

No other industry is being entirely shut down, even temporarily, under Inslee’s plan. Their hardship remains in search of a solution.

Likewise, if a short-term fishing moratorium were implemented, fishermen will be severely impacted and penalized for decades of neglect and indifference toward Mother Nature by our state and federal governments, the private sector, and many of their own ancestors. Plus, our

local tribes are under no legal compulsion to agree to a moratorium. Their treaty rights are superior.

The answer to these complicated issues may be a simple cost/benefit analysis. Ask ourselves: If our chinook salmon and local orca populations collapse entirely, what would be the value of the permanent cultural, environmental (e.g., the domino effect caused by the extinction of two critical apex predators in the ecosystem), and economic loss to all Washingtonians over the next century, or even a few decades? Intuitively, we know the number dwarfs the economic losses that would be suffered by the whale watching industry, fisher groups, and others if a moratorium were implemented.

Or simply compare the total cost of Inslee’s plan (well in excess of $500 million over a span of years) to the net profits (after deducting for fixed and variable costs) for all chinook salmon harvested by commercial and tribal fisher groups in 2017. This number may be difficult to quantify because tribal fishermen have higher profit margins, but it is likely less than $20 million. An equivalent analysis for the whale watching industry will yield similar results. The point is that the cost of Inslee’s plan is orders of magnitude larger.

This simple example is helpful to illustrate that those impacted by the “missing links” in Governor Inslee’s plan — a temporary moratorium on fishing and immediate enhanced escapement — can be equitably compensated at numbers that make economic sense. If we were to create an Economic Hardship Fund, the burden of the pain from the moratorium “fix” could be fairly spread and minimized.

Affected parties could apply for compensation, provide historical harvest records or other financial records to show their past net profits (similar to fishermen who were compensated by Exxon for lost income in 1989 due to the oil spill), and be made substantially whole.

Admittedly, the potential solution is not without challenges. Where would the funds come from (presumably from our state and federal governments)? Why would our local tribes agree to temporarily forego exercising their treaty rights? One would hope they would do what is necessary, not what is legal, because they have perhaps the largest stake in this rescue plan. At least with an Economic Hardship Fund, however, there’s a financial carrot. Plus, who better to hire to help rehabilitate our rivers and streams than those with passion for salmon sustainability — our fishermen? Let’s put them to work.

Governor Inslee, we pay farmers not to plant crops to protect the marketplace. We paid $100 million to induce crab fishermen to retire vessels from the Alaska crab fisheries. Isn’t saving our local orcas and chinook salmon stocks just as important? 

February 2019 69

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HABITAT Home Remodel Tips and Tricks · Featured Home

Island Cabin to Year-Round Home WRITTEN BY MERI-JO BORZILLERI

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his Craftsman is an upgrade from the old cabin that stood on this property for years, when the owners would spend summers playing here in Skagit County’s Gibraltar community near Anacortes. Now their kids are grown, and the new house is a year-round home.

Sitting pretty on the shores of Similk Bay on Fidalgo Island, the place has a view of Deception Pass State Park just across the water. With more family, the summers are even sweeter now.  Architect Underwood and Associates, Anacortes Builder Kreider Construction, Inc., Anacortes Exterior Landscaping Stone and Wood Creations, Anacortes Landscaper Choice Landscaping, Mount Vernon Photographer Damian Vines Photography … continued on next page

HABITAT Featured Home

Vaulted ceilings, numerous windows, and light-colored trim draw lots of light. The balcony above the living room houses a kid-friendly loft, accessible by ladder.

Nearly every room in this three-bedroom, four-bath house has a view of Similk Bay, where crabbing right out front is popular (and productive) in summer.

The eat-in kitchen is great for casual dining or for keeping the cook company during meal prep.

Windows in the master bed and bathroom give a spectacular view. The deck outside provides a quiet, private vantage point for the beach below.

A larger deck has plenty of space for a sunsplashed lunch or evening grill.

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February 2019 73

HABITAT Remodel

A Kitchen with a View WRITTEN BY KAITY TEER

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nce a cramped, walled off room with limited natural lighting, this Lake Stevens kitchen now benefits from an open concept and expansive lake views thanks to renovations led by Kelly DuByne of Distinctive Interior Designs. DuByne delivered a design that reflects ample input from the homeowners and rings true to the home’s 1960s mid-century architecture.

DuByne said that her first impression of the kitchen was that it was dark and dated, with very low, old cabinets outfitted with soffits. She focused initial design conversations on replacing the cabinetry. “When we’re selecting products for a kitchen remodel, I generally start with cabinets, because that is the material you see mostly,” she said.

“So I help homeowners make their selection and then we work from there.”

She looked to one of her preferred vendors, Architectural Cabinets in Arlington, the oldest cabinet shop in Snohomish County, to design custom bamboo cabinetry with golden undertones and sturdy contemporary cabinet pulls with similar tones. She and her clients visited the showroom to select wood finishes and discuss custom details. One of their main requests was for a built-in espresso machine, and the custom cabinetry design even included a slender drawer that pulls out below the espresso machine to offer a countertop surface for preparing coffee. “It was all custom,” DuByne said. “That was a really special feature.”

Architectural Cabinets also built the kitchen island’s pillars to match the cabinets and trimmed them with cherry, as well as the cherry light box that illuminates the island, which 74

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was designed with input from the homeowners, who wanted industrial style lighting with metal rods.

DuByne worked with a structural engineer to design the load-bearing pillars, which took the place of a wall that blocked the kitchen from the rest of the main floor and its wall of windows that offered a premier view of Lake Stevens.

She honored the homeowners’ wishes and incorporated into the design the kitchen’s original brick wall. The wall’s reverse is a brick fireplace. A piece of glass protects the brick behind the stove.

“My clients were comfortable mixing and matching finishes, which is kind of fun,” DuByne said. “I’m always happy to do that. I don’t like things to look too precise or over-thought.”

For example, the kitchen’s faucets are in stainless steel, while the cabinet pulls are a bronze finish and the bar stools are white vinyl with a chrome finish. A blue glass mosaic tile was selected for the backsplash and DuByne transformed the backsplash into an accent wall by taking tiling the wall to the ceiling. A white quartz countertop brightens the space.

Several custom details add a luxurious feel to the kitchen, including the under cabinet toe lights and heated tile floors.

Combined with the built-in espresso machine, this kitchen makes for a mighty fine place to fix a steaming cup of morning coffee, while standing in warmth and comfort.  Interior Design Founder Kelly DuByne, Distinctive Interior Designs, Lake Stevens, distinctiveinteriordesigns.net Cabinetry Architectural Cabinets, architecturalcabinets.com Photography Distinctive Interior Designs / Jeff Krewson

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A Toast to Ferndale’s Past Leader Block Wine Co. and Eatery WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS

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he past is ever present at Ferndale’s Leader Block Wine Co. and Eatery. The restaurant is housed in the oldest building in Ferndale, says co-owner Robert Pinkley, and is situated on Main Street. It is rumored to once have hosted the sins of the town as a speakeasy during Prohibition. The story goes that the barbershop and drugstore on the street level of the building served as a front for the basement speakeasy and second floor brothel. While the illegal past of the building was never officially recorded, owners Pinkley, Brett Wiltse and director … continued on next page

… of operations Amberleigh Brownson have kept the vibrant story of the space alive with a touch of modern class and Italian flavor.

The restaurant was first opened as a wine bar with small meat and cheese plates in June 2017 before transitioning to a full restaurant in the fall of 2018.

Plans for the Leader Block were always big, Pinkley says. The expansive wine list was created through wine tastings, says Brownson, a professionally trained sommelier and wine judge. “[The list] consists of classic expressions of flavors from all over the world with an emphasis on Pacific Northwest and Italian wine,” she says. The restaurant stays true to its roots as a wine bar with wine dinners, tastings, and educational classes available on a monthly basis. The trio plans to release a three-tiered wine club in 2019 that will feature opportunities for discounts, classes, dinners, private tastings and cellar storage, depending on club level.

The Leader Block pairs their extensive wine list with an Italian from-scratch menu that emphasizes flavors of the region, Pinkley says. To begin, start with a formaggi e salumi plate which features a selection of international meats and cheese, fruit, nuts and mustard for $18. For dinner try the salmone al forno for a classic Italian dish with a Pacific Northwest twist ($20). The fresh Pacific Northwest salmon is served with pesto, herbs and roasted fingerling potatoes. The Leader Block’s upscale menu make it a perfect spot for a date or special occasion while the friendly Ferndale atmosphere and kids menu keeps it appropriate family dinner too. “We are very proud of Ferndale’s past, present, and future,” Pinkley says.

The Leader Block is also available for private events and special occasions and features local music weekly. Every Wednesday saxophone player Roy Knaak fills the restaurant with his jazzy creations. Pinkley says the three owners are forward-facing with goals to bring the Leader Block brand to new locations throughout western Washington in the years to come.  2026 Main St., Ferndale 360.306.8998 | leaderblock.com 78

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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 Menu items and prices are subject to change, so check before you go.

See all our restaurant reviews on our Eat and Drink tab at BellinghamAlive.com * Review provided by restaurant.

WHATCOM BELLINGHAM CIDER CO. American 205 Prospect St., Bellingham 360.510.8494, bellinghamcider.com The food reminds me of the type of homecooked meal that, as a youngster, you would look forward to when your parents decided to make a special meal. Comfort food is reflected in the simple, yet thoughtful and well-executed dishes. Each dish has a handful of components and ingredients all locally or regionally sourced. The kitchen is open, and you can sit at the bar and chat. Dinner is Wednesday through Sunday, with lunch added on weekends.

The short ribs, slowly braised in beer for hours, are fall-apart tender. With the appetizer of burnt carrots, lightly grilled/charred and fantastic on their own, the meal reminds me of my mother’s pot roast, in the best way. The most popular item on the menu? The chicken and waffles. Some advice: If you order the burnt carrots, ask for them extra dark.

CHIHUAHUA MEXICAN RESTAURANT Mexican 5694 Third Ave., Ferndale 360.384.5820 chihuahuamexicanrestaurant.com Dine in at one of the largest Mexican restaurants in Washington and experience the authentic cuisine that has come from more than 15 years of dedication to excellent food. Using family recipes passed down for generations, Chihuahua Mexican Restaurant will not only leave you full, but deeply satisfied.

LATITUDE KITCHEN & BAR American 1065 E. Sunset Dr., Bellingham 360.707.7400, latituderestaurants.com With gourmet burgers on pretzel buns and pesto prawn linguine, Latitude Kitchen and Bar establishes itself as one of the first higherend, modern restaurants on Sunset Drive in Bellingham, just off I-5.

This is a sister location to the Loft, a waterfront restaurant at Bellingham’s Squalicum Harbor Marina. Latitude serves up the rich flavors of the Pacific Northwest.

The locally sourced ingredients are all prepared in a “scratch” kitchen where nothing is microwaved, and all savory sauces, like those on the Seafood Chimichanga ($23.90) and decadent pastas (try their Crab Ravioli, $24.90) are made in-house.

209 N. Samish Way, 360.714.9995, Bellingham 2200 Rimland Dr., 360.738.9995, Bellingham 1224 Harris Ave., 360.676.9995, Bellingham onricethai.com Ask any college student: On Rice is the place to go in Bellingham. With its affordable lunch specials and three locations around town, it’s easy to enjoy one of On Rice’s many flavorful Thai dishes. A classic Thai favorite, Pad Thai, is interpreted well here. It’s sweet, without being overpowering, and has just enough spice to balance the dish out. All dishes are available with chicken, pork, beef, seafood, or tofu and can be made as spicy as you want them to be, between one and four stars.

THE STEAK HOUSE AT SILVER REEF HOTEL C ­ ASINO SPA Steak/Seafood 4876 Haxton Way, Ferndale 360.383.0777, silverreefcasino.com This award-winning restaurant offers elegant dining and an intimate atmosphere. Primegrade steaks are broiled at 1,800 degrees to lock in the natural juices and finished with a special steak butter. The wine list is ample and recognized for its quality by Wine Spectator.

This dining experiences rivals any of the bigtown steak houses in quality and service without the big-city price tag.

THE LEADER BLOCK WINE CO. AND EATERY Italian

2026 Main St., Ferndale 360.306.8998, leaderblock.com

SWIM CLUB WET BAR American

The Leader Block pairs their extensive wine list with an Italian, from-scratch menu that emphasizes flavors of the region. To begin, start with a formaggi e salumi plate which features a selection of international meats and cheese, fruit, nuts and mustard for $18. For dinner try the salmone al forno for a classic Italian dish with a Pacific Northwest twist ($20). The fresh Pacific Northwest salmon is served with pesto, herbs and roasted fingerling potatoes. The Leader Block’s upscale menu make it a perfect spot for a date or special occasion, while the friendly Ferndale atmosphere and kids menu keeps it appropriate for family dinners too.

1147 11th St., Bellingham 360.393.3826, swimclubbar.com The menus depend on the season, changing to take advantage of local ingredients as much as possible, Grayling says. For example, the spring menu, named De Le Mar, or “Of the Sea,” features numerous seafood dishes like ceviche, mussels, halibut, and oysters. The ceviche ($14.5) is colorful, crunchy and tart. The rockfish is complemented with mango, lime, and blood orange for a zesty, fresh experience.

To balance all that citrus, try the chicken liver mousse ($8) as a creamy and indulgent partner to the ceviche. There are “poolside” beverages like the daiquiri, paloma, and Cosmopolitan, all classics with twists. The rum-forward pina colada with caramelized coconut, pineapple, and rum, is delicious.

MUTO RAMEN AND IZAKAYA Japanese 638 Peace Portal Dr., Blaine 360.306.8342, blackforeststeakhouse.com Black Forest Steak house offers a versatile dining experience. It’s fancy enough for special occasions, anniversaries, and graduation celebrations, but it’s also a place you’ll want to go to any day. Black Forest makes their steaks different than most other steakhouses: They broilsthem in a 1,600-degree oven, leaving the meat tender and flavorful.

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ON RICE Thai

BLACK FOREST STEAKHOUSE German/Steak

Dining Guide

105 E. Chestnut St., Bellingham 360.647.3530 19505 44th Ave. W. Ste. K, Lynnwood 425.322.7599, mutoramen.com

TORRE CAFFE Italian

Muto Ramen and Izakaya does not disappoint for those looking for both atmosphere and flavor at a reasonable price. From crowd pleasers like chicken teriyaki and katsu to udon noodles and yakitori (Japanese skewers) to long lists of different ramen, sushi rolls, sashimi, and nigiri. Guests can look forward to many visits to explore the wide selection of Japanese dishes.

119 N. Commercial St., Ste. 130, Bellingham 360.734.0029 If you want an excellent early morning espresso or a taste of old Italy for lunch or just a midafternoon break, Torre Caffe is the place to go.

It’s authentic, right down to their take-home lasagne. Traditional Italian lunch fare (soups, salads, paninis, and lunch-sized entrees) are made daily with the freshest ingredients. Go early, go often. Your tastebuds will thank you.

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CULINARY EVENTS

DINE Dining Guide

SKAGIT 13MOONS AT SWINOMISH CASINO & LODGE Seafood/Steak 12885 Casino Dr., Anacortes 360.588.3525, swinomishcasinoandlodge.com

Couples Cooking: Return from Mexico February 11–12, 5:30 P.M. Seeking an unconventional night out or date opportunity?

Look no further than this hands-on class! Fresh off a trip to Mexico, Ciao Thyme’s co-owners Jessica and Mataio Gillis teach you how to make their favorite Mexican dishes. At the end of the educational cooking session, participants will feast on their new creations!

Ciao Thyme 207 Unity St., Bellingham | ciaothyme.com

Grow Your Groceries Tuesdays, 6:30 P.M. Sign up for this 12-part series, starting Feb. 12, or attend whichever dates work best for your schedule!

Learn about a wide range of home gardening topics, as well as about environmentally friendly cooking, preserving food, seed saving, and more.

Washington State University Skagit County Extension 11768 Westar Ln., Burlington | extension.wsu.edu

Northwest Washington Farm-To-Table Trade Meeting Feb. 19, 8:30 A.M.–4 P.M. Join this networking and food-oriented gathering featuring more than 180 farmers, fishers, chefs, grocery buyers, food artisans, processors, and distributors. The day-long event will feature educational workshops, oneon-one producer/buyer consultations, and a seven-course lunch prepared by the Bellingham Technical College Culinary Arts program and the Northwest Washington Chefs Collective.

Bellingham Technical College Settlemyer Hall 3028 Lindbergh Ave., Bellingham | sustainableconnections.org

Pork Chop Dinner at the Lopez Islander Resort Sundays, 4:30 P.M. Every Sunday is an opportunity to taste the Lopez Islander Resort’s signature seasoned and seared pork chops. The meal comes with your choice of a soup or salad, and is served with a homemade parmesan garlic mashed potato dish and seasonal vegetables.

Lopez Islander Resort 2864 Fisherman Bay Rd., Lopez Island | lopezfun.com 80

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Located within the casino, 13moons is sure to catch your attention.

Situated on the waterfront, 13moons has a warm and inviting lodge atmosphere. The menu offers a wide variety including first plates, entree salads, seafood, and steaks. We started our meal with generous pours of wine, then moved on to the filet mignon, which was cooked to perfection and mouth-watering. The same could be said for their Marsala Mushroom Pork Chop. The Kobe Burger, made with Wagyu beef, brioche, Cambozola cheese and double-smoked bacon, is impressive. This is a great choice for an evening out. You will walk away satisfied, and you’ll understand why it is the go-to place for locals and visitors alike.

A’TOWN BISTRO Regional NW 418 Commercial Ave., Anacortes, 360.899.4001, atownbistro.com A’Town Bistro’s careful sourcing of ingredients, creative approach to food and drinks, and comfortable atmosphere is why it’s about to become your new go-to restaurant. Try the made-to-order clam chowder which features fresh clams served in a house made fume (fish stock), housesmoked bacon, and crusty bread. Pair your meal with something off the seasonally changing cocktail menu. Bitters, shrubs, and syrup are made in house and the creative cocktails are composed by staff or sourced from a collection of vintage bartending books.

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BASTION BREWING COMPANY American 12529 Christianson Rd., Anacortes 360.399.1614, bastionbrewingcompany.com On the Bastion Brewing Company menu you’ll find classic salads like Cobb and Garden, no fuss burgers that can be gussied up with an array of add-ons including roasted jalapeños, onion straws, pineapple, and crispy chicken wings drenched in your choice of sauce. I ordered a fried fish sandwich with a side of onion rings. The food arrived to my table quickly, impressively quickly. Even more impressive was the quality of this fast-made food. Hot, crispy onion rings accompanied the equally crisp fried fish. A soft bun held the sandwich together. Biting through the Panko-crusted exterior revealed a succulent, flaky fish filet. Sandwich toppings were meant to complement the fish: fresh lettuce, tomato, onion, tangy pickles, and unassuming melted Swiss cheese. Halfway through the soft bun gave way, turning my sandwich into a five-napkin sort of meal in the best way possible.

CALICO CUPBOARD American 901 Commercial Ave., Anacortes, 360.293.7315 720 S. 1st St., La Conner, 360.466.4451 121-B Freeway Dr., Mount Vernon, 360.336.3107, calicocupboardcafe.com Since 1981, Calico Cupboard has been serving the purest, most hearthealthy, and high-quality ingredients. Made with freshly milled, organically-grown, whole grain and unbleached flour, the cafe aims to promote its local farmers and gratify your body in the process. Sit down for breakfast or lunch, or just order from the bakery and grab an espresso to go.

From cream puffs to streudels to gluten-free berry crisp to cinnamon rolls — the bakery more than satisfies your sweet tooth. On weekend mornings, there may be a wait. However, the food is worth it — with options ranging from omelets to hashes to focaccia sandwiches to burgers. Calico Cupboard will leave you full, but feeling homey, healthy, and happy.

r ENCORE* Epicurean Dining 5984 North Darrk Ln., Bow 360.724.0124, theskagit.com/encore Located within The Skagit Casino Resort, the newly remodeled and re-energized Encore restaurant strives itself in creating everything in house from scratch by utilizing fresh and natural ingredients from locally sourced products. Inside the room, featured photographs of personalities from the music industry, recognizing The Skagit Casino Resort’s long history with entertainment; a platform that differentiates them from local competition. Take an epicurean dining adventure and discover one of the best restaurants in the region.

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THE OYSTER BAR Seafood 2578 Chuckanut Dr., Bow 360.766.6185, theoysterbar.net The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds.

The cozy restaurant is housed in a structure dating from the 1920s that has survived many incarnations. The restaurant owes its reputation to its remote, quintessentially Pacific Northwest setting. But people don’t dine at The Oyster Bar for its location alone. While oysters are the signature offering, The Oyster Bar offers a variety of other fine-dining choices and is known in the Pacific Northwest for its extensive wine cellar.

WE PUT superhero IN OUR GENETICS!

SHAMBALA BAKERY AND BISTRO American 614 S. 1st Ave., Mount Vernon 360.588.6600, shambalabakery.com Crack open Shambala Bakery and Bistro’s menu to find all day breakfast, an array of sandwiches, salads, pizza, and lighter fare like quiche and soup. They take advantage of what’s in season with three daily specials, a soup and quiche of the day. If you’re particularly hungry try the Holy Hashables (Batman)! It’s one pound of fresh seasonal vegetables like broccoli and red peppers stirfried with herbed potatoes and topped with a vegan nacho sauce. The bites are tender, flavorful, with a slight kick of heat.

SKAGIT VALLEY’S FARMHOUSE American

Prime Grade Beef, Prime Cut Burger ANGUS

addies

call to pre-order your Grass or Grain finished Prime Cut Burger with free delivery!

Orders filled weekly!

RANCH

no antibiotics no added hormones

13724 Laconner Whitney Rd., Mount Vernon 360.466.4411, thefarmhouserestaurant.net Craving home-cooked food but don’t want to make it yourself? Skagit Valley’s Farmhouse may be what you’re looking for. When first entering the building, you walk past a pie showcase with mouthwatering lemon meringue pies (that are pretty big!) and go through a gift shop that has the perfect items for Ma and Pa. The decor is reminiscent of country living. With raved-about dishes such as the Corned Beef Hash and the seafood

addiesangus.com 360-399-9213

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omelet with bay shrimp and Dungeness crab, the farmhouse is a must. Even though their breakfasts are famous, try their lunch and dinner menus as well — their old-fashioned turkey dinner tastes like Thanksgiving. When you eat here, you’re home.

Studio B True Love by Pink Ingredients: Vodka, cranberry juice, 7-Up, lychee simple syrup, lychee fruit, lemon slice, $7.50

SAN JUAN CAPTAIN WHIDBEY INN American 2072 Captain Whidbey Inn Road, Coupeville 360.678.4097, captainwhidbey.com The entire menu is reasonably priced, locally sourced, and well-balanced. The inn is a special-occasion spot for a lot of people, but it also wants folks who come wearing a T-shirt feel welcome. As such, the menu features down-to-earth items like Half Roasted Rainier Beer Can BBQ Chicken ($23), The Captain’s Burger ($16) and Cedar Plank P.N.W. King Salmon ($26).

Because Penn Cove (famous for its mussels) is literally a stone’s throw away, ordering the Steamer Clams and Penn Cove Mussels ($16) is a must. Cooked in white wine, with shallots, garlic and fresh herbs, they did not disappoint.

They are fresh, clean, a bit briny and as good as you’d imagine clams from just outside the restaurant would be. A generous portion is served with grilled bread.

The House made Clam Chowder (cup $6, bowl $9) was my favorite dish! I’m still dreaming about the buttery, creaminess mixed with the brininess of the clams and saltiness of the lardon.

DOE BAY CAFÉ American

© Hailey Hoffman

107 Doe Bay Rd., Orcas Island 360.376.2291, doebay.com

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et a taste of romance with this exotic cocktail from Studio B. The light-pink drink comes topped with a slice of lemon and two large, luscious lychees. The Southeast-Asian fruit is a known aphrodisiac — a food known to increase romantic desire. With high concentrations in Vitamin C, B2, and potassium, the small, fleshy fruit carries light flavors of pear and apple. The understated sweetness of the lychee, aided by a house-made lychee syrup, blends well with the 82

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fizzy 7-Up and tart cranberry juice, masking the strength of the vodka.

Named True Love by Pink, this drink is perfect to enjoy while gazing out across downtown Bellingham with views of the Herald building and Mount Baker Theatre. Studio B’s prime top-floor location, originally occupied by the 202, makes it the place to grab a romantic drink and hit the dance floor.  — Hailey Hoffman 202 E. Holly St., Bellingham 360.224.1667 | studiobellingham.com

Whether you’re heading toward the San Juan Islands or don’t mind taking a trip for an unbelievable meal, be sure to make reservations at the ever-popular Doe Bay Café. Owners Joe and Maureen Brotherton have stuck to their philosophy of taking good care of their visitors by providing world-class seafood and vegetarian dishes. Choose from breakfast, lunch, and dinner selections such as Huevos Rancheros with free range, organic over-easy eggs with black beans on griddled corn tortillas, Goat Cheese French Toast, or the Pan Roasted Troller Point King Salmon.

FRIDAY HARBOR HOUSE Regional NW 130 West St., Friday Harbor 360.378.8455, fridayharborhouse.com It’s hard to beat the view of the ferry landing, marina and San Juan Channel from Friday Harbor House, the hotel and restaurant elevated over the water to provide a sweeping panorama of water and sky. The restaurant’s new “Brunch on the Bluff” allows you to linger over the view while experiencing island dining at a high level. If you like, you can also have

Sip

Syrah grapes. Lovely floral aromas lead off, with layers of red berries, stone fruit, ruby red grapefruit, and lingering notes of minerality on the finish.

Husband and wife Kyle and Cassie Welch of Longship Cellars are doing an amazing job at their Richland winery and the 2017 Steel Dragon Riesling (about $17) is a great example of the quality wines they’re producing.

Generous white peach and green apple flavors, steely minerality, and the perfect balance of gentle sweetness and laser-sharp acidity sum up this amazing wine. Another must-try current release — this one for rosé lovers — is Longship’s 2017 Wild Harvest Rosé (about $17), made entirely from Syrah grapes.

For Valentine’s Day Try Something Crisp, Pink or Bubbly

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COOL AND CRISP

WRITTEN AND PHOTOGRAPHED BY DAN RADIL

schew the traditional — and sometimes disastrous — Valentine’s combination of red wine and chocolate. After all, the high sugar level and fat content of this much-loved confection can often overwhelm the flavors of the wine.

This year, toss the truffles and try something completely different. Whites, rosés, and sparklers are not only crisper, lighter, and more “fun-in-theglass” wine choices, they’re often much more affordable than a big, overly bold Cabernet Sauvignon. That makes them a great alternative for those looking to give or serve wines for either sipping on their own or as part of a Valentine’s Day dinner.

BUBBLES TO START Start off the occasion with bubbles in your glass to add a festive touch and put everyone in a celebratory frame of mind. Sheridan, Ore.’s J Wrigley Vineyards Jubilation (about $24) is a

DINE

coral-hued, 100-percent sparkling Pinot Noir selection. Fresh red berry and cherry flavors are followed by earthy/ slate-like undertones and a zingy, citrusy finish.

Northeast Italy’s Carpenè Malvolti also offers plenty of sparkling wine options including the 1868 Extra Dry Prosecco Superiore (about $19). It displays aromas of yeasty, fresh-baked bread, flavors of green pear and Fuji apple, and a linen-crisp finish.

THINK PINK And for bubbles in a pretty, pink shade, the Carpenè Malvolti Cuvée Brut (about $20) is practically unbeatable.

This Italian sparkler explodes with red cherry and berry aromatics, and the fruity quality of the bouquet carries over to the palate with a lingering finish that’s both bright and creamy.

Another pink option from Italy is the Frescobaldi 2017 Alìe (about $25), a stunning rosé made primarily from

Uruguay may seem an unlikely source for wines, but this South American country is turning heads with a broad range of affordable choices that rival those from more popular wine regions in Argentina and Chile.

The vineyards of Uruguay’s Bodega Garzón benefit from the cooling influences of the nearby Atlantic Ocean, resulting in oftentimes higher-in-acidity wines that are crisp and lively.

Also notable is the Bodega Garzón 2018 Pinot Noir Rosé (about $22). The wine’s bouquet of wild strawberries combines with a splash of honeydew melon and cantaloupe flavors. A playful kiss of faintly sweet cotton candy on the finish makes it a perfect choice to taste on Valentine’s Day. Then for something completely different, consider the Taylor Fladgate Chip Dry White Port (about $20) from Portugal’s Douro Valley. The “dry” feature of this unique wine is that the gentle, finishing note of sweetness is much less pronounced than what you might find on other Ports.

And don’t forget that the versatility of these wines extends well beyond February. They make great seafoodpairing wines during the spring and summer months as well. 

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DINE Restaurant Review

Historic, Destination Dining On Whidbey Island Captain Whidbey Inn WRITTEN BY SARAH SIBLEY PHOTOGRAPHS COURTESY OF CAPTAIN WHIDBEY

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uilt in 1907 as the Whid-Isle Inn, the Captain Whidbey Inn in Coupeville is an iconic part of history in the Pacific Northwest. Comprised of the main inn, which houses the dining room and several European-style guest rooms, Penn Cove cabins and the Lagoon Building guest rooms, this charming destination provides cozy, waterfront perfection and an exceptional locally focused dining experience.

The entire menu is reasonably priced, locally sourced, and well-balanced. General manager Jeff Towery says they know the inn is a specialoccasion spot for a lot of people, but they also want folks who come wearing a T-shirt feel welcome. As such, the menu features down-toearth items like Half Roasted Rainier Beer Can BBQ Chicken ($23), The Captain’s Burger ($16) and Cedar Plank P.N.W. King Salmon ($26).

Because Penn Cove (famous for its mussels) is literally a stone’s throw away, ordering the Steamer Clams and Penn Cove Mussels ($16) is a must. Cooked in white wine, with shallots, garlic and fresh herbs, they did not disappoint.

They are fresh, clean, a bit briny and as good as you’d imagine clams from just outside the restaurant would be. A generous portion is served with grilled bread.

The Housemade Clam Chowder (cup $6, bowl $9) was my favorite dish! I’m still dreaming about the buttery, creaminess mixed with the brininess of the clams and saltiness of the lardon.

New owners have closed the property for renovations over the winter. It is expected to reopen in April. Towery explains, “We’re respecting all the unique history of the space, and making some modern updates.” Part of this change includes welcoming Chef Eric Truglas, formerly of EAT restaurant in downtown Bellingham.  2072 Captain Whidbey Inn Road, Coupeville 360.678.4097 | captainwhidbey.com 84

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a drink — San Juan Island’s Friday Harbor House is one of the few island restaurants to offer a full bar at brunch every day of the week. New menu offerings include eggs benedict and Belgian waffles, along with pork belly egg fried rice. Tried-and-true favorites include Smashed Avocado Toast and Benton’s Benedict.

GREAT TASTES

SAN JUAN ISLAND BREWING CO. American 410 A St., Friday Harbor 360.378.2017, sanjuanbrew.com All the brews are named after San Juan-inspired concepts like the Lane 4 Vienna Lager, after the old ferry lane designated for Friday Harbor passengers, and the Bull Kelp ESB, named after the well-known Pacific Northwest seaweed floating in our waters. If you can’t decide what brew to try, order a sampler of five 5-oz. beers ($13). When asked which beer was his favorite, a customer had a tough time choosing, “All the beers are very good.” He even enjoyed the IPA, which most breweries make too hoppy for his taste. For food, start with a sharable pretzel with Quarry No. 9 beer cheese dipping sauce ($9), or fresh ahi poke with fried wontons and cucumber sesame salad ($14).

If they weren’t in the business of brewing, San Juan Island Brewery would be in the business of pizza. Order one of their wood stone pizzas and you won’t be disappointed.

There’s a thin crust that’s crispy on the bottom, but still soft and chewy. It holds the toppings well. A fan favorite is The Pig War ($16) topped with Italian sausage, prosciutto and pepperoni — in honor of the San Juan Island’s historic war that was sparked by the death of a pig, but settled, in amiable island fashion, without a shot being fired.

The following selections have made it past our taste bud test and into our top eight this issue. Step out and give them a try.

You won’t be disappointed.

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VINNY’S Seafood 165 W. St., Friday Harbor 360.378.1934, vinnysfridayharbor.com Ciao! Vinny’s welcomes diners to their Friday Harbor Ristorante, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire to serve simple, gourmet Pacific Northwest seafood, and modern comfort Italian. Appetizers of Fior de Latte — a caprese salad — and mushroom medley (mushrooms with a Marsala demi-glace and cambozola cheese) are perfect for sharing and leave space for a summery Capellini Mediterranea (prawns and clams in a light white wine and olive oil sauce). As well as a good selection of pastas, Vinny’s has seafood and meat entrées, many of them traditional favorites like Veal Marsala and Chicken Picatta. The cocktail list includes old favorites and some fun offerings like the Crantini and a rhubarb margarita. Top off a meal with crème brûlée — a light, room-temperature custard topped with a layer of burnt sugar.

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The island burger from Cask and Schooner in Friday Harbor includes all the classics on a burger with lettuce, tomato, house pickles, and onions. It’s served with French fries and the patty is made from Black Family Farms ground beef.

For those looking to satisfy a craving for breakfast, they should make their way to Old Town Cafe in downtown Bellingham and order the breakfast burrito.

The large tortilla is stuffed with scrambled eggs, potatoes or black beans, pepper jack cheese, green chiles, salsa, and sour cream.

Places are putting their own spins on breakfast classics these days, and Diamond Jim’s Grill in Bellingham’s Fountain District is no different. They make a classic eggs Benedict, but also have a veggie and nova smoked sockeye salmon version of the dish for those looking for something outside of breakfast tradition.

La Conner Seafood and Prime Rib House serves fresh local seafood and its house specialty the Pasta La Conner. It features sweet Dungeness Crab, bay shrimp, and spinach with a seasoned garlic cream sauce and fettuccine noodles. A great choice for pasta lovers.

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Skagit River Brewery in Mount Vernon serves up a Mosaic Beef Brisket that will satisfy anyone’s need for good barbecue. The slow-cooked, shredded brisket is served on a toasted Brioche bun with house-made barbecue sauce.

If you ever find yourself in Anacortes, head on over to Adrift restaurant and order the Troller Tuna Sandwich.

The sandwich features Island Troller’s North Pacific albacore tuna, is served hot or cold, and is the perfect fix for anyone looking for some seafood.

There’s authentic Mexican food in Friday Harbor and you’ll find it at Tina’s Tacos. The taco salad meshes rice, beans, lettuce, pico, cheese, sour cream, avocado sauce, and your choice of meat or veggies together in a flour tortilla bowl for a true Mexican taste.

The Pork Adobo from Cosmos Bistro in downtown Bellingham is a great take on the popular Filipino dish.

The pork is combined with a spicy soy, vinegar, and garlic marinade and is served over brown and wild rice and seasonal vegetables.

— Hailey Palmer

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AGENDA

Featured Events · Listings · The Scene · Final Word

Masters of Hawaiian Music Maui Musicians Coming to Mount Vernon FEBRUARY 26, 7:30 P.M.

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© Shane Tegarden

ow about a little Hawaii in February?

Three master musicians who are often featured at Maui’s renowned “Slack Key Show” are performing in Mount Vernon. Hawaiian slack-key is a guitar finger style that incorporates open tunings and specialized technique. The three professional guitarists have produced dozens of recordings and won many awards throughout their careers, skillfully mastering their art form. Come hear Nathan Aweau, Kawika Kahiapo Peterson, along with Grammy Award-winning George Kahumoku Jr. as they explore the origins of Hawaii’s unique folk sounds from the early 19th century. Close your eyes, and imagine yourself basking in warm weather, digging your toes in the sand underneath gently swaying palm trees.  Lincoln Theatre 712 S. 1st St., Mount Vernon 360.336.8995 | lincolntheatre.org

AGENDA Events

CASINOS BILLY DEAN FEBRUARY 15, 8 P.M.

Singer and songwriter Billy Dean is bringing his talents to Tulalip. Dean, nominated for a Grammy in 1992, has released 11 albums in a career spanning more than 25 years. Dean has toured with some of country music’s biggest names such as Kenny Rogers and Alan Jackson. © Robin Halliday

Tulalip Resort Casino 10200 Quil Ceda Blvd., Tulalip 888.272.1111, tulalipresortcasino.com MIDLIFE CRISIS ANNUAL VALENTINE’S DANCE

Natalie MacMaster & Donnell Leahy

FEBRUARY 16, 8 P.M.

Head on over to the Wa Walton Event Center to snack on hors d’oeuvres, sip on drinks, and dance while Midlife Crisis and the Alimony Horns plays all night long. This adult-only event is the perfect way to celebrate with those you love.

Tickets start at $10.

Swinomish Casino & Lodge 12939 Casino Dr., Anacortes 888.288.8883, swinomishcasinoandlodge.com

CLASSICAL NATALIE MACMASTER & DONNELL LEAHY: VISIONS FROM CAPE BRETON AND BEYOND FEBRUARY 23, 7:30 P.M.

Enjoy an evening with the Celtic music masters of Canada as they celebrate their heritage through song and dance. Husband and wife duo Natalie MacMaster and Donnell Leahy will perform a variety of tunes with the help of a fiddle and their six children.

Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080, mountbakertheatre.com

CONCERTS JOE NEWBERRY COMES TO BELLINGHAM FEBRUARY 5, 7 P.M.

Widely recognized for his clawhammer banjo skills and success as an American folk legend, Joe Newberry will be performing at Greene’s Corner as part of

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their Irish and Folk Mondays series. His music composition was described by the Independent Weekly as “a cross between Longfellow and Johnny Cash.” Don’t miss this unique opportunity to shake the winter blues and warm your soul.

Greene’s Corner 2208 James St., Bellingham 360.306.8137, greenescorner.com GENTICORUM FEBRUARY 12, 7 P.M.

This Quebec-based folk group has performed more than 800 concerts in 15 countries over the last 18 years. Take the time to experience an evening filled with beautiful harmonies and beautiful tones from the flute, fiddle, and accordion as they tell stories of North American and European culture through song.

Sylvia Center for the Arts 205 Prospect St., Bellingham 360.305.3524, sylviacenterforthearts.org JANSEN JAZZ BAND CONCERT FEBRUARY 21, 7:30 P.M.

Join the Jansen Jazz Band and director Steve Herrick for an evening of beautiful jazz with an ensemble of 20 to 30 community members. The Jansen Jazz Band is entirely made up of volunteers who share a deep love of music, learning, and performing for the community. Food and beverages will be offered by The Firehall Cafe.

Jansen Art Center 312 Front St., Lynden 360.354.3600, jansenartcenter.org

HEALTH AND WELLNESS FRIDAY NIGHT LIGHTS FEBRUARY 1, 5:30 P.M.

On the first Friday of every month, join the Transition Bikes crew for a casual night bike ride. The ride-around begins and ends at company headquarters, and usually include a stop at Jalapenos for nachos and margaritas. Bicycle lights are not included, so make sure to bring your own!

Transition Bikes 1600 Carolina St., Bellingham 360.325.7072, transitionbikes.com SAN JUAN ISLANDS AGRICULTURAL SUMMIT FEBRUARY 2–3, 8 A.M.

More than 150 local farmers, food producers, businesses, and advocates will be present to educate the community on agriculture. Climate scientist Heidi Roop, of the University of Washington’s Climate Impacts Group, will be the keynote speaker of the event, hosted by the Washington State University San Juan County Extension Office.

WSU San Juan County Extension Office 221 Weber Way, Friday Harbor 360.370.7667 YOGA FOR MEN WITH CHIPP ALLARD FEBRUARY 8, 6 P.M.

This yoga workshop accommodates any skill level of yoga, and is geared toward male-identified community members.

The workshop will explore Vinyasa flow, various yoga poses, and will focus on flexibility of major joints. It will include a 30-minute discussion followed by a 90-minute yoga routine. This is an excellent opportunity to try out yoga with no judgement or expectations!

3 OMS Yoga 1319 Cornwall Ave., Bellingham 360.671.3510, 3omsyoga.com PICKLEBALL BOOT CAMP WITH MATT GOEBEL FEBRUARY 8–9, 2 P.M.

Open 7 days a week with daily drink specials all day

The biggest restaurant in Whatcom County

Happy hour 3–6pm 5694 Third Ave., Ferndale 360-384-5820

This two-day instructional pickleball workshop includes two hours of instruction and two hours of match playing each day. The course will offer strategies and techniques like volleys, attacks, and court positionings. This is an excellent, unconventional way to get moving and find a new hobby!

Blaine-Birch Bay Park and Recreation District 2 7511 Gemini St., Blaine 360.656.6416 HEARTY PARTY 5K RUN, WALK, AND ROLL FEBRUARY 9, 11 A.M.

The Max Higbee Center is hosting a 5K (3.1-mile) race, so grab a friend and support a great cause. The center is a nonprofit organization that provides recreational services to teens and adults with developmental disabilities. There will be an after party at Boundary Bay Brewery that will include food and drinks.

Max Higbee Center 1210 Bay St., Bellingham 360.733.1828, maxhigbee.org NORTHWEST WASHINGTON FARM-TOTABLE TRADE MEETING FEBRUARY 19, 8:30 A.M.

Join more than 180 Pacific Northwest fishers, farmers, chefs, and distributors for a day of networking, learning, and community-building with a local and sustainable focus. A seven-course lunch, with locally sourced ingredients, will be served by the Bellingham Technical College Culinary Arts Program.

Bellingham Technical College 3028 Lindbergh Avenue, Bellingham 360.647.7093 sustainableconnections.org RECREATION NORTHWEST EXPO FEBRUARY 23, 11 A.M.–5 P.M.

Are you interested in finding ways to become more active in the outdoor

When you are a Northwest grown grocery store, you know it’s important to have an excellent seafood department! At Haggen, we’re ready for your high expectations. Our seafood is 100% sustainable so you can shop with confidence. Our fish mongers are friendly and helpful and can tell you about the catch of the day and where it comes from. Haggen is proud to provide personal service to our guests; we will cut and fillet any whole fish for free, and we can provide cooking advice as well. We offer a seasonal selection of fresh fish and shellfish whenever available. Stop by our seafood counter and see how we are Authentically Haggen!

Haggen Food & Pharmacy • See website for store hours • www.haggen.com Barkley Village • Sehome Village • Meridian & Illinois • Fairhaven • Ferndale ©2018 Haggen 180927-14

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Kinky Boots

community? Representatives of the Pacific Northwest’s biggest outdoor outfitters, media, clubs, and organizations will be at the terminal sharing what they do and why they love the outdoors.

Bellingham Ferry Terminal 355 Harris Ave., Bellingham recreationnorthwest.org

SPECIAL EVENTS LEGENDARY BANKED SLALOM FEBRUARY 8–10

Watch the some of the world’s best snowboarders come together and shred the banked slalom in the 33rd annual competition at the Mount Baker Ski Area. With more than a dozen races over the weekend, watch as boarders of all ages race down the beautiful mountain in the annual competition that put the Mount Baker Ski Area on the map.

Mount Baker Ski Area Mt. Baker Hwy, Deming 360.734.6771, mtbaker.us HEARTS FOR HOUSING GALA, THE POWER OF LOVE FEBRUARY 9, 5 P.M.

Lydia Place, a housing and support agency for families in Bellingham, is celebrating its 30th anniversary with a party highlighting the last three decades through music, decor, and dress. All

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proceeds go to supporting families and children who experience homelessness in Bellingham.

Four Points by Sheraton 714 Lakeway Dr., Bellingham 360.671.7663, lydiaplace.org LOVE IS IN THE AIR — MAKE AND TAKE SCENTS FEBRUARY 11, 6:15 P.M.

CHUCKANUT RADIO HOUR FEBRUARY 19, 6:30 P.M.

A new novel from Sharma Shields means Shields is heading to Bellingham to appear on the Chuckanut Radio Hour.

Her new book, “The Cassandra,” follows the life of a woman who goes to work for a top-secret research facility during World War II. Tickets for the event are available for $5.

Learn about the power of scent while making your own room or linen spray from essential oils. This workshop focuses on the olfactory nerves and how they affect emotion, motivation, and memory. The class is $5 and includes a 2-oz. spray bottle and other supplies.

Whatcom Community College Heiner Theater 237 West Kellogg Rd., Bellingham 360.671.2626, villagebooks.com

Flow Motion 1920 Main St., Ferndale 260.393.8829, moveinflowmotion.com

FEBRUARY 21–MARCH 2, TIMES VARY

THE ERA OF MEGAFIRES FEBRUARY 16, 2 P.M.

In this 60-minute multimedia presentation, you’ll learn about the deteriorating wildfire situation from Dr. Paul Hessburg of the U.S. Forest Service. The video, produced by North 40 Productions, includes a series of short topics on different issues with video, animation, and photos from wildfire photographer John Marshall.

Ferndale Library 2125 Main St., Ferndale 360.384.3647, wcls.org

BELLNGHAM HUMAN RIGHTS FILM FESTIVAL Explore current, critical issues through cinema in this two-week event featurin 25 films. The festival seeks to create dialogue and action surrounding issues ranging from climate change to racism and sexism. A Feb. 21 opening ceremony includes a silent auction and film showing at the Pickford Film Center.

Pickford Film Center, Fairhaven College Auditorium, other locations 516 High St., Bellingham bhrff.webs.com

Upcoming Events at MBT SONG AND DANCE FOR THE WHOLE FAMILY WITH CELTIC MUSIC MASTERS!

Natalie MacMaster & Donnell Leahy

© Robin Halliday

SAT FEB 23 7:30PM

PACIFIC NORTHWEST INSECTS WITH MERRILL A. PETERSON FEBRUARY 21, 4 P.M.

Western Washington University professor Merrill A. Peterson will be discussing his new book, “Pacific Northwest Insects.”

The book, which took him 10 years to write, features photos he took while traveling through the Pacific Northwest.

The event is the next installment of Western Libraries’ Reading Series which features work from faculty and staff.

Western Washington University Libraries 516 High St., Bellingham 360.650.3193, library.wwu.edu SMELT DERBY FAMILY FESTIVAL FEBRUARY 23, 8:00 A.M.

For the 54th year in a row, the Smelt Derby is a go. Begin with some freshmade pancakes and head on down to the river to start fishing. Or, if fishing isn’t your thing, join the treasure hunt and snoop around at six different locations in La Conner to find the treasure. This family-friendly event has something for everyone.

Rotary Club of La Conner 14743 Channel Dr., La Conner laconnerrotary.org BOURBON STREET BINGEAUX FEBRUARY 23, 5:30 P.M.

Head to the “club” for a night of bingo, sweet treats, and snazzy drinks

Sponsor

Marv & Joan Wayne

Beginning Rug Hooking

Thu Feb 28

7:00 PM

Sponsor

at this Mardi-Gras-themed fundraiser to support the Boys & Girls Clubs of Whatcom County — Bellingham Clubhouse. This age 21+ event is a perfect way to get a little jazzy and to support the local children.

Bellingham Boys and Girls Club 1715 Kentucky St., Bellingham 360.738.3808, whatcomclubs.org

Sponsor

THEATRE

Sun Mar 10 7:00PM Laugh out loud with three female comedians with big league resumes!

THE IMAGINARY INVALID FEBRUARY 7–16, VARIOUS TIMES

Watch the tale of the life of a hypochondriac unfold as he tries to get his daughter to marry a doctor so he can get free medical care. Unfortunately, she is already in love with someone else. This French comedic show features interludes of music and dance to aid in the storytelling.

Performing Arts Center (PAC) at Western Washington University 516 High St., Bellingham 360.650.6146, tickets.wwu.edu

Sponsor

Sat Mar 16 7:30PM Season Sponsor

OUR TOWN FEBRUARY 7–24, VARIOUS TIMES

The classic American tale of how George and Emily fall in love is being brought to Lynden. Come see the Pulitzer Prizewinning drama about the small town that never seems to change during the time

*Plus applicable fees.

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FEBRUARY FEBRUARY

1

FEBRUARY

Frankie Gavin, Master Irish Fiddler Bellingham sylviacenterforthearts.org

Turkuaz at Wild Buffalo Bellingham wildbuffalo.net

10

FEBRUARY

6

Photographer Andrew Knapp and dog Momo Bellingham villagebooks.com

FEBRUARY

7

Brian Regan, Comedian Bellingham mountbakertheatre.com FEBRUARY

Robert Dubac’s The Male Intellect: An Oxymoron Mount Vernon Mcintyrehall.org

14 – 15

FEBRUARY

8

The Choir of Man Bellingham mountbakertheatre.com FEBRUARY

Shaw Island Winter Classic boat race Eastsound oiyc.org

16 FEBRUARY

2019 Winter Birds of the San Juan Islands Workshop Friday Harbor visitsanjuans.com

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22 – 24

Events

AGENDA

of George and Emily’s story. Tickets for showings start at $10.

Claire vg Thomas Theatre 655 Front St., Lynden 360.354.4425, theclaire.org DEATH BY DESIGN FEBRUARY 15–MARCH 3, VARIOUS TIMES

In this comedic piece that combines the plotting of Agatha Christie and the wit of Noël Coward, you’ll watch a series of unfortunate events unfold at a disastrous theatre opening night. When a theatre guest is murdered, you’ll wonder “Who did it?” The playwright? His wife? The conservative politician? The socialist?

The innocent young woman? Or the dancer?

San Juan Community Theatre 100 2nd St., Friday Harbor 360.378.3210, sjctheatre.org WEST SIDE STORY FEBRUARY 8–23, VARIOUS TIMES

See the Jets and the Sharks in action as you follow the tragedy of the star-crossed lovers, Tony and Maria, in the modern musical adaptation of Shakespeare’s “Romeo and Juliet” in Mount Vernon.

Directed by Joe Bowen, this heartwrenching adaptation will have you on the edge of your seat.

Lincoln Theatre 712 S. 1st St., Mount Vernon 360.336.8955, lincolntheatre.org KINKY BOOTS FEBRUARY 28, 7 P.M.

The Broadway hit, Kinky Boots, is coming to Bellingham. The show follows Charlie, who inherits his father’s shoe factory, and drag queen Lola as they take drastic steps to save the ailing factory. The pair designs a set of heels built to support the weight of a man, or a drag queen, and a series of unfortunate events follow.

Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080, mountbakertheatre.com

Want to see your upcoming event posted in our AGENDA listings?

Contact sales@bellinghamalive.com for information and rates.

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OUT OF TOWN SEATTLE JESSE MCCARTNEY FEBRUARY 13, 8 P.M.

Early-2000s teen heartthrob Jesse McCartney is hitting the stage once again to debut his new sound on his “Resolution Tour.” Experience his new, contemporary style as he performs recent hits like “Better with You” and tracks from his 2014 album, “In Technicolor.”

Showbox SoDo 1700 1st Ave., Seattle showboxpresents.com NORTHWEST FLOWER & GARDEN FESTIVAL FEBRUARY 20–24, 9 A.M.

Once again, the U.S.’s second largest garden show will be hosted in Seattle, featuring 20 full-scale display gardens, floral design workshops, and more than 350 flower exhibitors. With different daily activities and competitions among popular designers, this is the perfect event for any flower enthusiast.

Justin Timberlake

Washington State Convention Center 705 Pike St., Seattle 206.231.0140 gardenshow.com

VANCOUVER JUSTIN TIMBERLAKE FEBRUARY 14–15, 7:30 P.M.

Watch Justin Timberlake belt out classics like “Cry Me a River,” get down to “SexyBack,” and perform a few hits off his new album, “Man of the Woods,” on his sixth tour. The multitalented Timberlake, perhaps now at the top of his game, is always a treat to watch.

Rogers Arena 800 Griffiths Way, Vancouver rogersarena.com NATIONAL GEOGRAPHIC LIVE: ON THE TRAIL OF BIG CATS FEBRUARY 27, 7 P.M.

Lions and tigers and… snow leopards? See wildlife photojournalist Steve Winter give a talk on photographing big cats and the importance of conservation at this National Geographic Live event. Winter has won dozens of awards, from BBC Wildlife Photographer of the Year to two World Press Photo awards.

Jesse McCartney

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Orpheum 884 Granville St., Vancouver events.nationalgeographic.com

The Scene

AGENDA

BELLINGHAM CHAMBER’S YEAR-END AWARDS BANQUET The Bellingham Regional Chamber of Commerce honored several businesses and professionals for their success and contributions to the community at their 14th annual awards dinner held December 6 at the Four Points by Sheraton. Whatcom Talk’s Stacee Sledge and Kevin Coleman won Woman and Man of the year, respectively. Rand Jack of the Whatcom Land Trust was honored with the Lifetime Achievement Award, and the Lighthouse Mission won Nonprofit Organization of the Year. RE/MAX Whatcom County and Bob Wallin Insurance were awarded with Large and Small Business of the Year, respectively. Other winners included: John Barron of Barron Heating & AC, CEO of the Year; Ellie Margulies of Flex Movement Lab, Young Professional of the Year; Wendy Eickmeyer, Spark Museum, Tourism Business of the Year; and Cameron Stewart, Minuteman Press, Chamber Ambassador of the Year. — Hailey Hoffman Photos © Radley Muller Photography

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Wanted, Dead or Alive Ken, the nature lover, makes an exception for the mole in his front yard WRITTEN BY KEN KARLBERG

H

ate is such a strong word. I usually reserve the emotion for things with no redeeming value, such as beets, liver, oysters, or green bean casserole. But after two gin-and-tonics, my literary inhibitions are weak. My “give a sh*t” is broken. Waterboard me, I don’t care.

I am officially adding moles to my list.

I hate moles, or at least the mole in my front lawn. To paraphrase the recent insult of President Trump by the freshman representative from Michigan, I would “kill the mother (you-know-what)” if I could catch him. But I can’t.

And lest you think that I am exaggerating, I have 58 mole hills in my smallish front yard. Quite literally, I could make a mountain out of the mole hills. The bastard must be on drugs. I have tried every home remedy, wives’ tale, and even professional advice — and none work. I used to take pride in my lawn. Now, it’s an embarrassment.

I had renewed hope, briefly, when I pulled up an on-line article entitled, “How to get rid of moles,” and I read that moles can be eradicated by applying baking soda, castor oil, or apple cider vinegar directly to the mole for four hours. Holy cow, I thought, naively — Santa Claus, the tooth fairy, and now a fail-safe remedy for moles.

Life is good. How did I miss this in my earlier Google search?

But then I thought, “Why would I do that?” If I could catch the son-ofa-bitch to apply any of these caustic substances, why wouldn’t I just slap the bastard silly and say “Read my lips: No

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new hills”? Curiosity caused me to read further: “Moles occur when cells in the skin grow in a cluster instead of being spread throughout the skin.” Damn. I just knew it was too good to be true!

So, I am officially an emotionally crushed, beaten man, and I am farming out the challenge to all comers. Is there a bored or retired whack-a-mole champion out there who wants off the couch? Where is Steve McQueen or Dog, the ultimate bounty hunters, when I need them?

All applicants are welcome. Name your price. The keys to my kingdom are yours. But hurry. Mating season occurs between February and April.

The only thing worse than one mole is two moles. (And green bean casserole, of course, which is visually too close to cow’s cud for my brain to handle.

But I digress as usual.)

Back to my mole, the one in my lawn — I don’t know what kind of mole he is. Just catch him before he has sex again and sets up a permanent home for his new family. As it is, he was taking deliveries from UPS over the holidays and there were empty Domino’s Pizza boxes and Yeager’s Sporting Goods’ worm containers everywhere. The man can eat.

Plus, I swear that he is stealing the signal from my Dish Network and he sits down there — resting between mole hill duties — in his Lazy Mole recliner while watching re-runs of “Journey to the Center of the Earth.” It’s like mole porn to him. You just know that when he is done watching, he is ready for Mrs. Mole, or in need of mole skin.

Even the vibration device that I stuck in the ground to deter him is probably counterproductive, the pervert.

If I sound desperate, I am. These thoughts drive me crazy. It’s either me or him. One of us needs to go — and since I pay the mortgage, only my vote counts. Bribe him, if you need to, with promises of headlamps, manicures for life, and free dental work (front two upper teeth only). He must have a weak spot. Find it, and bring him to me!

And for the purist animal lovers out there, I promise to spare his life despite the unused apple cider vinegar in my pantry. My plan to build a very small, mole-sized swimming pool with a “Moles Welcome” sign was just a joke. That would be cruel. I know moles can’t swim and I am not yet on my third gin-and-tonic. Besides, death by drowning in vinegar would be a waste of an opportunity for revenge.

No, I have something more sinister planned. A few months back, Loretta was garbage shamed by a deeply disturbed, obsessivecompulsive neighbor, if you recall Loretta’s tongue-in-cheek column.

My mole will need a new home and a proper name. I know just the yard and the proper name. Paybacks aren’t always a bitch, Patti. Sometimes paybacks can be a bastard mole affectionately named after your amazingly understanding husband, Mike.

Geico and your camel, step aside, please. Mike, Mike, Mike, what day is it? Well, let me tell you. It’s mole hill day at the Lulus!! 

C A S IN O• R E S O R T theskagit.com • On I-5 at Exit 236

This is what happens when German engineers start families.

Power. Speed. Room for f ive. The new Cayenne is a true sports car for the whole family. Especially whoever gets to sit behind the wheel. Porsche.

There is no substitute.

The new Cayenne.

Sportscar Together.

Porsche Bellingham 2200 Iowa Street Bellingham, WA 98229 Tel: (360) 734-5230 www.porschebellingham.com Š2019 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times.

European model shown. Some options may not be available in the U.S.