Bellingham Alive February 2022

Fine

Dining The Restaurants, the Chefs, and What You Need To Know Welcome Road Winery

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Contents 42

Your Guide to Fine Dining

Courtesy of Nell Thorn Waterfront Bistro & Bar

If you’re looking to eat somewhere new in 2022, you’re in luck: We’ve put together the ultimate list of fine dining restaurants in Whatcom and Skagit counties. Think farm-fresh ingredients, unbeatable ambiance, and innovative twists on traditional Pacific Northwestern cuisine. While any of these restaurants would be ideal for a celebration or date night, special occasions aren’t required — because, if you ask us, you don’t need an excuse to eat well.

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FEBRUARY 2022 LIFE 16

Local Love Stories

18

Heard Around the Sound

Accomplice

STYLE

TASTE

WinkWink New Storefront Alma Clark Glass Hall Local Restaurant Challenges

20

Out and About Getaway Skagit Valley

21

Book Notes Reviews and Events

21 This Month in Bellinghistory 22

Game Changer Common Threads Farm

23

Pets Local Pet Food Suppliers

32

Styled Shoot Date Night 38

Savvy Shopper Fringe Boutique

40

Local Find James Binnion Metal Arts

Photo by Cocoa Laney

Monthly Giveaway

HOME

24

Photo by Katheryn Moran Photography

Spotlight Katheryn Moran Photography

66

Featured Home San Juan Cliffside Retreat

67

Remodel Glacier Airbnb

74

Review The Herbfarm

Photo by Cocoa Laney

Best Cities for Beer Drinkers

76

Recipe Game Day Appetizers

77

Dining Guide

79

Culinary Events

80

Sip Welcome Road Winery

82

Recipe Multicultural Recipes

86

Mixing Tin Speedy Gonzales

87

8 Great Tastes

SPECIAL ADVERTISING 41

Shop Local

58

Menus

68 26

5 Faves Super Bowl Watch Locations

28

Top Picks

Local Find Crowe Potter 70

Necessities A Romantic Tablescape

Photo by Sig Photography

NOTES 4

Online Exclusive

6

Editor’s Letter

8

Contributors

11

Letters to the Editor

12

Staff Question

88

Lasting Image

February 2022 3

Notes What’s Online

Online Exclusive

INSTAGRAM

MULTICULTURAL RECIPES “I took inspiration from Mexican cuisine and incorporated it into classic falafel,” says Samantha Ferraro. “The warm cumin goes so well with black beans, and when topped with a cool salsa and creamy mint yogurt, the layers of flavors are explosive.”

Photo by Samantha Ferraro

This month, we’re featuring several multicultural recipes from local author and chef Samantha Ferraro. You can find two on p. 82 and get the recipe for TexMex Falafel with Heirloom Salsa at BellinghamAlive.com.

“At Three French Hens, we believe that clothing is not just for looks,” says Bhathella. “We want our clothes to make you feel comfortable, confident, and unique.”

Three French Hens, located in Bellingham’s historic Fairhaven district, has been providing elegant and handpicked women’s clothing for 20 years. Read more about it in the full article by Cocoa Laney, photos by Tony Mueantonthian. @tfhboutique @tony_m_visual

Tex-Mex Falafel with Heirloom Salsa

EVENTS CALENDAR Be sure to check out our events calendar. If 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.

@tac_tile was started in 2015 as a way to make a mark on my community through art and tile. I create unique handmade tiles that are intended to inspire and reflect the beauty of nature that surrounds us. Read more in the full article by Amy Popelka, photos

by Madison Bay Photography.

Tile installation by Rob Rocks Tile & Stone Remodel by @bellinghambaybuilders

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Notes Editor’s Letter

L

IKE MANY MEMBERS of my

generation, I met my partner on the internet. Boring, yes — but we made up for that cliched detail with our interesting (and frankly terrible) timing.

We first connected in the summer of 2020. In retrospect, I’d advise against beginning a serious relationship in the midst of a global pandemic.

In my experience, COVID dating implies two things: Firstly, lockdown gets a lot less lonely. Secondly, any and all dating norms are thrown out the window, at least during the early stages. Meeting each other’s friends? Absolutely not. Restaurants?

Impossible. Any amount of time together indoors at all? Unthinkable.

Throughout that first summer, we came up with a series of creative date alternatives. Romantic dinners were replaced with unusual substitutions such as backyard pancakes cooked over a camping stove. (Surprisingly, those pancakes were delicious.)

Cocktail hour at a bar was swapped for, well, cocktail hour in the yard.

Have I made that part clear enough?

We spent a lot of time in yards.

We also established a tradition that continues to this day: Evening picnics.

Our second date involved watching the sunset on a remote beach in the Chuckanuts. It ended up being one of the most romantic nights of my life, despite its unusual end. Since we stayed in a state park past dusk, the park rangers arrived — and seemingly locked the only exit gate. It looked as though we’d be trapped in the woods overnight. The atmosphere shifted from lovey-dovey to panicky in the span of about 10 seconds.

Three phone calls, two park rangers, and one hour later, we learned that the lock in question was what they call a “dummy lock” — not actually secured, just draped over the gate to fool dummies like us. We could have left at any time. My date was horrified; I found it oddly charming.

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Luckily my partner and I spend plenty of time indoors these days; in fact, we even share a cozy apartment with my beloved, noisy cat. We’ve also made up for lost time with plenty of wonderful restaurant dinners — swanky, casual, and everything in between.

I’d venture to say that those early restrictions made us appreciate “normal” dates just a little more.

COVID taught me that long hikes can be every bit as intimate as drinks or a movie. That said, I have a new appreciation for the “restaurant experience” — and the North Sound has plenty of options when it comes to fine dining. Why not use this Valentine’s Day as an excuse to get fancy, support local businesses, and try somewhere new? If you need inspiration, the team at Bellingham Alive has put together an in-depth guide to some of the best restaurants this area has to offer.

No matter what’s on your agenda, I hope your Valentine’s Day is filled with lots of love — platonic, romantic, familial, or otherwise. Some of my most meaningful Valentine’s Days have been spent with friends over long, conversation-packed dinners. After all, February 14 is just a day; we’re the ones that give it meaning.

Whether you’re exploring the woods with your partner or dining at a chic bistro with your best friend, the team at Bellingham Alive wishes you a happy (and chocolate-filled) Valentine’s Day. Side note: If you forget to make that dinner reservation in time, have you considered backyard pancakes instead?

Seriously, it’s yummier than it sounds.

COCOA LANEY Editor In Chief

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Notes Contributors

Samantha Ferraro Samantha Ferraro is the creator of the popular food blog, The Little Ferraro Kitchen, and author of the cookbook, “The Weeknight Mediterranean Kitchen.” Samantha’s recipes have been featured in Women’s Health, Cosmopolitan, and the L.A. Times. She is a regular on-air contributor to King 5 Seattle, where she demonstrates easy Mediterranean recipes that are full of bold flavors.

Locally, you’ll find Samantha teaching cooking classes and sharing recipes on social media.  p. 82

WE ARE OPEN 4-9 PM

VALENTINE’S DAY! Kolby LaBree Kolby LaBree is owner/operator of Bellinghistory Tours with the Good Time Girls, purveyors of guided walking tours and other historical edutainment in Bellingham since 2011. The Good Time Girls are available year-round for private tours and virtual events. See Bellinghistory.com for current offerings!  p. 21 3056 CHUCKANUT DRIVE BOW, WA 98232 www.chuckanutmanor.com (360) 766-6191

L E A D E R S

Mary Kinser

IN LUXURY

Growing up in Washington state, Mary learned early on that rainy days provided the perfect excuse to curl up with a good story. Mary is now a collection development librarian for Whatcom County Library System, where she gets to spend her days spreading the joy of reading. In her free time, she enjoys travel, board games, long walks, and baking delicious treats. She and her husband share their home with one son, one cat, and far too many books.  p. 21

Lisette Wolter-McKinley Lisette Wolter-McKinley is a visual storyteller and mama to three living in West Seattle. She is an avid gardener, runner, and hiker and loves anything involving good food or nature. As a Pacific Northwest native, she is passionate about where she lives and loves sharing her tips with others. Find more of her work at lisettewoltermckinley.com.  p. 20

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Garden Spot Nursery is a year round garden center and boutique offering quality product and fun, educational classes taught by their knowledgeable staff and expert community members.

They also host special events like ‘The Spirit of the Northwest’ Flower and Garden Show where you can get your spring fix by checking out staff designed display gardens, February 16th–20th. There is always something fun happening at the Garden Spot!

900 Alabama St., Bellingham | 360.676.5480 | garden-spot.com | Open Everyday at 9am

PUBLICATIONS Bellingham Alive NSL Guestbook Welcome Newcomers Guide

PRESIDENT/PUBLISHER Lisa Karlberg

EDITOR IN CHIEF Cocoa Laney

ART DIRECTOR Dean Davidson

ACCOUNT EXECUTIVES Devan Ballard | Kristy Gessner Mia Sperandeo

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info@bellinghamalive.com bellinghamalive.com 360.483.4576 x4

COVER Photo courtesy of Nell Thorn Waterfront Bistro & Bar

Letters to the Editor Notes

The January issue was very informative, and I found Lisa Karlberg’s letter from the publisher very personal and heartfelt. I wish her husband Ken a bright and healthy future. I experienced something similar a few years back and it was scary to say the least.

LOVING YOUR HEART

PLUS Meet the Physicians Debbie Dickinson Studios Vamos Outdoors Project

JANUARY 2022 DISPLAY UNTIL JANUARY 31 $3.99 US • $4.99 CAN

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 our editor at editor@bellinghamalive.com.

— Carrie K., Bellingham I have been a subscriber to Bellingham Alive for more than a decade. Your recent holiday issue by far was one of my absolute favorites. Your magazines editorial and ads continue to inspire me and my family to visit local shops and restaurants that we hadn’t either known about or tried before. It always surprises me after being here so long the things I learn. Thank you for being local and continuing to publish this beautiful magazine.

— Lori V., Lynden

Having lived through a heart attack and now striving to live a better life.

I enjoyed your article ‘Loving your Heart.’ I learned a little, and more than anything, I hope it saves some lives by bringing awareness. We all think we are impervious to heart attacks, the syndrome ‘that won’t happen to me.’

I’m here to tell you it can. Thank you for covering this important issue.

— Jerry B., Ferndale Thanks for all you guys do, you’re really keeping Bellingham spirits up!

— Chevy R. On a personal note, as someone newer to Bellingham, I enjoyed looking over the work your magazine provides.

— Cristian G.

Voted BEST PLACE TO BUY FURNITURE 7 years in a row As the largest furniture store in Northwest Washington, we offer the best brands at the best prices. Ask about our in-home design service, complimentary with qualifying purchase. Find out why Samuel’s Furniture has been voted Best Furniture Store 7 Years in a Row! 1904 MAIN ST. FERNDALE, WA 98248 • 360.384.3388 SAMUELSFURNITURE.COM

February 2022 11

Notes Meet the Team

Bright Lights, Big Stars

RICHARD SAT, FEB 12 7:30PM THOMPSON

SAT, FEB 26 7:30PM

In your opinion, where is the most romantic spot in Whatcom County?

There’s a secret little rock “beach” somewhere in the Chuckanuts with amazing views of the San Juans. It’s the perfect summertime sunset spot, but I’ve only managed to find it once.

COCOA LANEY, EDITOR IN CHIEF

The rock overlooking the water at Larrabee State Park. It’s where my wife punched me when I proposed to her. DEAN DAVIDSON, ART DIRECTOR

FRI, MAR 11 7:30PM

I’d have to say Point Whitehorn, the first lookout over the bay. It’s stunning at sunset surrounded by forest and ocean. JENN MIRANDA, OFFICE MANAGER

Find Tickets & Inspiration

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For me, the most romantic spot in Whatcom is sitting in the top floor of Village Books in the winter and looking out over the Village Green while it’s all lit up by the lights.

MARIAH CURREY, GRAPHIC DESIGNER

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Out and About: Getaway Skagit Valley 20 Game Changer: Common Threads Farm 22 Five Faves: Super Bowl Watch Locations 26

Life

Photo by Katheryn Moran Photography

Spotlight

Katheryn Moran Photography

24

February 2022 15

Brent and Peter

Local Love Stories WRITTEN BY COCOA LANEY

I

N HONOR OF Valentine’s Day, you’re invited to enjoy

three (very different!) love stories as told by people in your neighborhood. Get comfy and grab a cup of something warm — we hope you enjoy these tales as much as we did.

BRENT AND PETER Peter Wagner is a journalist and Brent Bode is a college admissions counselor. They are residents of Ferndale and were married in July of 2021.

How They Met After connecting online, the couple spent their first date playing Jeopardy.

“I thought this was going to be a chance to win,” Wagner says. “And I got my ass kicked very profoundly, very quickly, which I think endeared me to [him] a little bit.”

For their second date, the pair attended a fiddle show at the Mount Baker Theatre. Wagner notes that they both sent pictures of them together to their parents, which he admits is an unusual thing to do on a second date, but they had an intuition that things would continue to go well.

“I just thought, you know, this is somebody that I think will be staying around for a long time,” Wagner says.

Weddings in the Time of COVID Wagner and Bode’s wedding was originally scheduled for the summer of 2020, but the couple were forced to postpone due to the pandemic.

“There was a point where we thought, are we even going to do this? Is this even practical? Again? To try to hold a wedding?” Wagner says. “But we’d also agreed that July 31, hell or high water, we’re going to get married — whether it’s just the two of us and his sister, who was the officiant on Zoom, or if it was everybody who could be there.”

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Mike and Julie-Anne

The Big Day After months of scrambling to organize a COVID-safe wedding that still felt meaningful, the guest list was pared down from 50 to 18 people. However, many of their closest family members and friends were still able to attend.

Bode and Wagner were finally married on July 31, 2021, surrounded by loved ones.

What They Admire About Each Other Above all, Bode and Wagner share a mutual appreciation for each other’s empathy. Wagner also notes that Bode is the most pragmatic, reasonable, and thoughtful person he has ever met.

Both men have service-based careers, and Wagner admires Bode’s dedication to helping students attend college — particularly those from marginalized groups. Bode points out that Wagner’s work as a journalist is evidence of his compassion towards people and communities.

“Making sure that the information is out, and that we can all be together in the way that we really need to be, is an important core part of who he is,” Bode says. “And I see that every day; I see it in the way that he treats other people.”

MIKE AND JULIE-ANNE Julie-Anne Butschli is the Family Service Center Coordinator for the Blaine School District, and Mike Butschli is the general manager of a luxury linens company. They have been married for 34 years.

How They Met Julie and Mike were both born in Canada and moved to Washington with their families as children. Both attended Western Washington University in the late ‘80s.

“That’s where I met Julie,” Mike says. “I saw her going down the hallway and Mathes Hall and had to figure out who she was.”

Life Now As evidenced by Julie’s line of work and Mike’s many years as a soccer coach, both have a natural ability to connect with young people.

Photo by Cocoa Laney

Photo by Katheryn Moran Photography

Life People in Your Neighborhood

The Importance of Family (Blood and Otherwise) “Through the course of all of this, we have extra children,” Julie says. “I think it’s obviously a huge part of who we are as family — family of the heart and family by blood.”

Many of these “unofficial” kids came to the couple via their biological sons. Julie recalls one friend who stayed with the pair for nearly a year while struggling with school and his own home life. In another example, one of their son’s middle school classmates stayed with the family for ten months after serving time in juvenile detention.

Both of the Butschlis’ sons are grown and living in Seattle.

However, Friday nights are still reserved for dinner with their “family of the heart.”

“They know they can come and talk to us about their challenges, their issues,” Mike says. “They are very, very important to us.”

What They Admire About Each Other Mike describes Julie as beautiful inside and out and loves her nurturing and compassionate nature. In addition, Julie admires Mike’s intelligence, kindness, and steadiness.

“He’s a rock, he’s loyal,” Julie says. “We’re both kind of stubborn, but I think we’ve learned a lot about each other and how to push through when we need to push through.

We know that this is a choice. It’s a commitment — and it’s absolutely worth fighting for because we built a pretty amazing life together.”

ALMA AND DECK Alma Alexander is a writer based in Sudden Valley.

Her husband and fellow writer, Deck Deckert, passed away in January of 2021 from a series of heart-related medical complications.

How They Met In the time before internet romances became commonplace, Alexander met Deckert in an online writer’s group.

“We took it to email over a political argument, which both of us slowly won,” Alexander says. “It had to do with a butter knife, and we actually framed the butter knife and hung it in our kitchen until the end of our days.”

On Writing Deckert was always Alexander’s first reader, editor, and number one fan. Early on, he told Alexander that she should continue her writing and he’d take care of the rest. He kept that promise for the rest of his life.

Alma and Deck

“The best thing that could happen was him looking up from whatever he was reading and saying quietly, ‘I hate you,’” Alexander says. “Because that meant I hit it — I hit the spot, I hit something he responded to viscerally.”

Alexander explains that Deckert’s use of “I hate you” meant the “exact opposite of the uttered words.” Rather, it was a way of expressing his disbelief of Alexander’s talent.

Life in Whatcom County They were married in 2000. Though Deckert was a generation older than Alexander, she says it never mattered.

“I essentially asked him what he wanted and he said, ‘Whatever it takes — I just want to be somewhere close to you,’” Alexander recalls.

The pair lived in Florida for the first three years of their marriage before relocating to Sudden Valley in 2003.

Unbirthday Deckert had his first major medical issue on June 20, 2003, when he woke Alexander up to tell her he was having a stroke — and it was serious.

“They sent him home in a wheelchair and he never sat in it again,” Alexander says. “We celebrated what I called his unbirthday, and I gave him an unbirthday card every June 20.

This year I had a card waiting if he would have made it — he would have been 18.”

On Skydiving Alexander says that, in his salad days, Deckert was an avid skydiver.

“The stories that he told me were hysterical — I couldn’t figure out whether God loved him too much or too little!”

Alexander says. “At one point he came down, landed squarely on top of a watermelon, and then wore it all the way back to base with a cloud of bees following.”

When Deckert’s ashes came home, Alexander contacted a skydiving group in Snohomish County to take him up for one last jump.

“Now every day I look up into the blue sky… that’s the last thing I could do for him,” she says. “He just belonged up there.”  February 2022 17

Courtesy of Alma Alexander

“I work with kids who have had a lot of the experiences that I had growing up,” Julie says. “I now work for the Blaine School District, and up until about a year ago, I was the behavior specialist. And then the opportunity came to be the coordinator for the Family Service Center, so I’m directly working with families who are experiencing poverty, homelessness, kids who are in foster care. It’s a perfect fit.”

Julie and Mike share two sons together, and the pair are also close to Mike’s daughter from a previous relationship.

Courtesy of Western Washington University

Life Heard Around the Sound

I

The Importance of Western’s Alma Clark Glass Hall

N 1906, ALMA Clark Glass made history as Western Washington University’s first-ever Black student.

Now, more than a century later, her legacy lives on as the namesake of Western’s newest dormitory building, Alma Clark Glass Hall.

The hall opened its door to students in September of 2021.

A floor community is reserved on the fourth floor for Black affinity housing, which Western’s website describes as a program that “explores and celebrates the diversity of Black and African American people and culture, with historical and contemporary context.”

The program was developed after students requested that the university designate more spaces for students of color, namely Black students. Students of color have historically faced unique challenges when navigating campus life at a predominantly white university.

The Black affinity housing is an effort to provide these students with resources, understanding, safety, and a sense of belonging.

Local Restaurant Challenges to Try

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It’s important to note that the Black affinity program is about congregation, not segregation. Like many other campus affinity groups at Western, the program is meant to connect students with similar lived experiences. The hall also hosts events, programs, speakers, and discussions throughout the year.

Vicki Vanderwerf, Associate Director for Residence Life at Western, notes that not all Black students will want to live in the affinity housing; rather, her team’s goal is to create strong communities within Western’s residence halls. The option of affinity housing is just one way to accomplish this.

“What it’s really about is community building,” Vanderwerf says. “[Students] are looking for people who are navigating a similar experience, who are challenged by a similar experience, and for somebody else who just gets it.”

For more information on Glass Hall, as well as Western’s lineup of events for Black History Month, visit wwu.edu. COCOA LANEY

I

F YOU’RE A self-proclaimed daredevil, it’s time to put your money where your mouth is, literally.

These local food challenges will stretch you and your stomach to their limits.

Will you dare to dine? ANELYSE MORRIS

Upgrade Your Burger at Accomplice

S

ANDWICH LOVERS REJOICE:

The culinary team at Carnal have launched a new burger joint, and this time it’s here to stay. Accomplice is open for business with leveled-up recipes, expanded hours, and a dining room that’s sure to leave an impression.

Accomplice is the successor of Comrade, which was opened in early 2021 to serve as an accompaniment to Carnal. Though the burgers at Comrade were undeniably tasty, the original restaurant offered take-out only. Comrade also utilized the same kitchen as Carnal, which limited their hours.

“We decided to rebrand [Comrade], overhaul the entire space, and dial in the recipes even more,” says James Zamory, chef and co-owner at Carnal.

When it comes to the new decor, “memorable” doesn’t even begin to cover it: The interior of the restaurant features masked mannequins that bring the titular “Accomplice” character to life.

“My artist friend Garret (@garret_ kane) built and installed masked mannequins throughout the space that are breaking in to get their hands on the sandwiches,” Zamory explains.

The menu is just as exciting as the space itself. All the sauces are original recipes, so each sandwich is as innovative as it is delicious. Zamory believes Accomplice stands out because of the care and precision that goes into creating each dish.

“All the fine dining techniques you’ll find at Carnal are distilled into these mayonnaises,” he says.

Accomplice is open 11 a.m.–9 p.m.

Monday–Saturday and 11 a.m.–8 p.m. on Sunday. 1232 N. State St., Bellingham, 360.778.2336 COCOA LANEY

Perhaps the most famous Bellingham food challenge, AB Crepes offers a lifetime 50% off discount for those who can eat 26 plain crepes (split between two people) within one hour.

ENTER-TO-WIN Monthly Giveaway

Photo by Anthony Ponce de Leon

E

ACH MONTH, WE give you the opportunity to win a prize from local merchants. You can enter once per day on bellinghamalive.com. A winner will be chosen by random draw, and notified via email and/or phone. It’s our way of saying thank you for your support and for continuing to help encourage shopping and dining local.

Below is the Enter-To-Win prize for this month.

$50

The Blue Abode Bar

A New Place for Pleasure WinkWink Gets a New Storefront

I

F YOU’VE RECENTLY taken a stroll through downtown Bellingham, you may have noticed a change in storefronts.

WinkWink Boutique, an inclusive, “non-creepy,” womenowned sex shop moved locations in September — now located at 1302 Commercial Street.

The previous location (located just across the street) was home to WinkWink for three years. After a boom in business during the onset of COVID-19, the shop quickly outgrew its space. The new property includes large windows, custom shelving, string lighting, and an adjacent event space used for private parties, live music, and educational classes.

“We’ve been able to grow because of our community’s support for what we do,” says owner Jenn Mason.

“Bellingham is such a warm, welcoming place and we’re really honored to serve our customers who share the most intimate parts of their lives with us.”

The location isn’t the only thing up-and-coming for WinkWink. Customers can look forward to newly expanded inventory, plus a return to in-person classes and private coaching in the new event space.

Some new items include books and guides on sexuality, pronouns, parenting, menopause, and more. You can also find new lines of contraceptives, toys, and other accessories.

Visit the WinkWink website for updates on classes, events, and products. 1302 Commercial St., Bellingham, 360.922.3023, winkwinkboutique.com ANELYSE MORRIS

Fat Shack challenges you to eat three 8-inch sandwiches with your choice of sauce, with up to two substitutions allowed for dietary conditions. Finish in half an hour and get it for free!

Bellingham is (Unsurprisingly) One of the Best U.S. Cities for Beer Drinkers

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HEN IT COMES to beer-centric cities in Washington, folks outside of the Pacific Northwest might think of Seattle before Whatcom County. However, Bellinghamsters know that our brewery scene is unmatched — and SmartAsset would seem to agree. The financial tech company placed Bellingham at No. 22 in their list of 2021 Best Cities for Beer Drinkers, beating out the likes of Seattle and other major cities such as Chicago and Nashville. The rankings compared 366 U.S. cities and took factors such as breweries per capita and average number of beers per brewery into account. The top three positions were awarded to Pittsburg, Pennsylvania; Bend, Oregon; and Milwaulkee, Wisconsin respectively. COCOA LANEY

Burger lovers can flock to Nicki’s Bella Marina for their 20-minute, 5-pound burger challenge. The sandwich weighs 2 pounds and is served with 3 pounds of steak fries. Finish in 20 minutes for a free Fender Squire Stratocaster guitar.

At Billy’s Cafe in Burlington, try eating 2 pounds of potatoes with peppers and onions and three homemade biscuits covered with country gravy. All of this is topped with five eggs with cheese and two strips of bacon.

February 2022 19

Life Out and About

Getting Away Without Traveling Far Getaway Skagit Valley WRITTEN AND PHOTOGRAPHED BY LISETTE WOLTER-MCKINLEY

D

O YOU DISLIKE the hassle of camping, but love

the serenity and peace the outdoors brings? Would you love a change of scenery, but want to feel safe and avoid crowds? Do you like to feel one with nature, but want to sleep in a comfortable bed at night?

If you answered yes to any of these questions, look no further than Getaway Skagit Valley cabins in Mount Vernon.

Located roughly 1.5 hours north of Seattle, Getaway Skagit Valley cabins have everything you need (and nothing you don’t).

Getaway cabins come equipped with everything necessary for time away. Each individual cabin comes with a fire pit and firewood, a picnic table, running water, electricity, a small but fully equipped kitchenette, plates, silverware, a mini-refrigerator, a two-burner stove, a comfortable bed(s), large expansive window to nature, a private bathroom with a shower, and even a radio and some books for your perusal.

Spend your weekend making hard choices like whether to stay inside to rest and play games or lace up your boots and venture farther afield. Should you roast hot dogs or marshmallows — or both? Do you wake up to see the sunrise or bask in the beauty of a starry night?

My family and I recently ventured to Getaway Skagit Valley and it was the perfect jumping off point for visiting many of the places we already enjoy. We spent an afternoon eating pizza at La Conner Brewing Company, then made certain to stop by The Wood Merchant to pick up some locally made goodies.

On another day we ventured north, enjoyed a leisurely drive along the scenic Chuckanut Drive, and stopped in 20

BellinghamAlive.com

Edison for gourmet lunchtime essentials at Samish Bay Cheese and Bread Farm.

The last day, we had a break in the weather so we spent the morning hiking around Deception Pass State Park. One of the biggest draws of Getaway Skagit Valley is that you aren’t too remote to hike, shop, beachcomb, or do all three.

When you travel with little ones, it is more of a relocation than a vacation, so the majority of our time was spent enjoying the simple pleasures: The sound of a crackling fire while we cooked breakfast outdoors, settling into soft sheets to read as we heard the rain pummel our cabin, and enjoying a late afternoon game of catch while a pot of soup simmers on the stovetop. Aside from the comfortable, modern, and well-appointed cabin, there is so much to enjoy in the surrounding areas.

Winter is the perfect time to treat yourself and the ones you love to a little time away to reconnect, recharge and recalibrate. Instead of giving more stuff this Valentine’s Day, create a new tradition of giving the gift of restorative time away. Experiences are the gift that keeps giving, from the anticipation to the time together and then the sweet memories shared after. The gift of an adventure is one of the most thoughtful things you can give.

How many places can you wake up in the trees, spend the afternoon by the water or the mountains, only to retire to a comfortable bed at night — and do it all over the next day?

Stay warm, dry, and cozy this winter as you feel close with nature and even closer to the ones you love. After a couple of nights away at Getaway, you will leave feeling renewed, refreshed, and as though you ventured far from home. 

Book Notes Life

Literary Events

Book Reviews WRITTEN BY MARY KINSER

ON THE SURFACE, Helen has everything she’s ever

Greenwich Park

by Katherine Faulkner

wanted: Marriage, a home in a chic part of London and now, at long last, a baby on the way. She even has a tight group of friends carried over from university days, including her husband Daniel, her brother Rory, and sister-in-law Serena. The truth is, though, Helen is a bit lonely, always feeling the odd one out. When Rachel appears at Helen’s prenatal class, the two form a bond. But something about Rachel isn’t quite right, especially the eager way she works her way into Helen’s life, almost against Helen’s will. As the tension mounts, so do the questions about Rachel’s past, her motives and what exactly she wants with Helen. This nail-biter of a debut novel will have readers of thrillers like “The Silent Patient” and “The Woman in Cabin 10” sitting up and taking notice.

IF YOU’RE A FAN of crime dramas, chances are

The Long Call and The Heron’s Cry (the Two Rivers series)

by Ann Cleeves

you’re familiar with the BBC shows based on Ann Cleeves’ books. “Shetland” dramatizes her series set in the remote Shetland Islands, and “Vera” stars Brenda Blethyn as irascible detective Vera Stanhope.

In the “Two Rivers” series, Cleeves introduces a new hero — Detective Matthew Venn. The first book, “The Long Call,” opens with Matthew having just returned to his hometown with his husband Jonathan. Still grappling with repercussions of leaving the oppressive religion in which he was raised, Matthew now must cope with his father’s death as well as a murder investigation that hits close to home. In the second book, “The Heron’s Cry,” a series of killings stretches Matthew and his team to their limits as they balance professional obligations with personal loyalties. These well-crafted novels are a treat for mystery lovers, sure to both please longtime Ann Cleeves readers and win her plenty of new ones.

February 5, 2 p.m.

Shrinking the Worry Monster

Virtual — Whatcom County Library System wcls.org

Join local author Sally Baird, Ph.D., as she facilitates discussions and reads from her book, “Shrinking the Worry Monster: A Kid’s Guide for Saying Goodbye to Worries.”

Kids can also create their own “worry boxes” using materials provided by Whatcom County Library System.

February 10, 6 p.m.

Indie Publishing with Rob Slater: The Benefits to Publishing Wide Village Books 1200 11th St., Bellingham 360.671.2626, villagebooks.com

If you’re looking to find an audience for your manuscript, let award-winning local author Rob Slater be your guide to best practices within the world of indie publishing.

The workshop is part of Chuckanut Writers, an instruction collaboration between Village Books and Whatcom Community College Continuing Education.

February 15, 6 p.m.

The Writer’s Toolbox: Creating Evocative Settings, Atmosphere, and Mood with Roby Blecker Virtual — Village Books 360.671.2626, villagebooks.com

As part of the Chuckanut Writers event series, Roby Blecker will teach authors of all levels as they learn how to create mood by showing (not telling!). Participants will also examine the critical differences between mainstream fiction, genre fiction, and historical fiction.

This Month in Bellinghistory WRITTEN BY KOLBY LABREE OF BELLINGHISTORY TOURS WITH THE GOOD TIME GIRLS

Feb. 5, 1890

Feb. 14, 1928

Feb. 16, 1904

Feb. 21, 1911

The two cities of Whatcom and Sehome were lit with electric lights for the first time, “presenting a fine appearance from the harbor.”

“St. Valentine’s memory was recalled in Bellingham” when numerous valentines were left at front doors by boys and girls who scampered away after they rang the doorbell.

A law was fixed so that hereafter chickens are not allowed to run at large in the city. The penalty is a $5 fine and costs.

A wagon-load of whiskey and wine confiscated from a local pharmacy was returned to the pharmacist as “the authorities felt some misgivings over destroying alcoholic liquors found in a drug store.”

February 2022 21

Life Game Changer

A Seed-to-Table Approach Common Threads Farm WRITTEN BY COCOA LANEY PHOTO COURTESY OF COMMON THREADS FARM

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HILE RAISING HER son, Laura Plaut had two

realizations about nutrition. Firstly, despite her own well-rounded education, she had never been challenged to ask questions about food systems. Secondly, she became hyper-aware of how sugary treats are aggressively marketed to children.

As a result, Plaut was faced with a conundrum: How can adults teach kids lifelong nourishing habits while still fostering a sense of delight?

Connecting Kids to Nutrition In response to this question, Plaut founded Common Threads Farm in 2007. Common Threads Farm is a nonprofit that focuses on a “seed-to-table” approach to gardening, nutrition, and environmental stewardship. Statistics show that 35% of kids in Washington don’t get enough veggies, but the organization helps to connect children to nutritious foods in a joyful and community-oriented manner.

Common Threads has grown to serve more than 9,000 children annually and works with five school districts in Whatcom County. They also partner with several likeminded nonprofits across Washington.

The “bread and butter” of Common Threads Farm is school-based gardening programs in the warmer months and cooking programs in the winter. In addition, they offer after-school and summer programs in community centers, affordable housing communities, at Western Washington University’s Outback Farm, and more.

Offering programs at schools means that all children have access to this education — not just those from privileged backgrounds. Through her work, Plaut aims to build a “community of best practice” around school-based gardens and food education. With the support of their peers, children learn tangible gardening skills, nutritional information, and recipes that they can take home with them.

Food Choice as Source of Agency Though the pandemic necessitated a pause on some in-school programs, Common Threads has new projects (or “COVID babies”) in the works. These include the revitalization of the Sterling Paz community garden, which is within walking distance of three affordable housing communities. Common Threads also helps students at Whatcom Intergenerational High School prepare breakfasts and lunches. Plaut says this is important because, when children are involved in food preparation, they are more likely to eat the finished meal.

“We’ve had friends of the organization who are chefs say, ‘I served my kid kale salad every day, but my kid didn’t start

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eating the kale salad until he was part of your program,’” Plaut says. “I think there’s really something quite magical about connecting with food in a positive peer environment.”

Plaut notes that food choice is a powerful source of agency for kids. Beyond this, children tend to carry early nutritional choices with them throughout their lives. This means that teaching healthy eating habits in a positive environment can be a form of preventive medicine.

Making Foods Accessible Above all, Plaut’s goal is to be “deeply curious” about every student’s individual background and perspective. Common Threads aims to strike a balance between providing foods that are challenging and foods that are familiar to students across varying cultures.

The organization is also sensitive to the diverse and complex disparities that affect access to nutritional foods, including class and race. Plaut notes that her goal is to respectfully tilt attention and services towards students who are farthest from access.

“I think experience is one of the most significant access barriers,” she says. “There’s financial barriers — do you have enough money to access food? And there’s geographic barriers — can you get to the food? But if I handed you the most gorgeous and freshly harvested bunch of kale, and you didn’t know what to do with it, or you had not seen it before, then I don’t yet consider that food accessible to you.”

Common Threads is a growing organization, and they are always on the lookout for volunteers and donors. Plaut invites interested readers to visit them on social media at @commonthreadsfarm. After all, it takes a village to grow and share food.

“It’s no mistake that cultures around the world have traditions around breaking bread together,” Plaut says.

“Eating together can be such an act of solace and solidarity.”

Bellingham, 360.927.1590, commonthreadsfarm.org 

LOCAL PET FOOD SUPPLIERS

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HEN IT COMES to food, your

furry friends deserve the best.

Whether that means organic, locallysourced ingredients, or a variety for those with dietary restrictions — these local pet supply stores will have your pet dining like royalty in no time.

ANELYSE MORRIS

Bellingham Pet Supply & Aquatics

Bellingham Pet Supply & Aquatics is the perfect place for fish owners or those just looking to learn more about marine life.

You can find plenty of treats and toys for your pet, whether they have paws or fins!

Choose from dozens of food options, many of which are gluten-free. 1701 N. State St., Bellingham, 360.393.6121, petsupplyandaquatics.com

petStop

petStop is the perfect place to stop in for some unique pet treats, toys, and apparel. Find one-of-a-kind items like Redbarn Chew-A-Bulls Hydrant Dog Treats ($.39), FirstMate CageFree Chicken and Blueberry Treats ($4.99), or Holistic Hound Chicken & Mushroom Bites ($4.99). Visit the store in Sehome Village, or order online for local delivery. 326 36th St., Bellingham, 360.738.3663, petstopinfo.net

Bow Wow & Woofs

This Blaine pet supply store may be “pawsitively for dogs,” but they also offer food and treats for cats too. In fact, they have all the pet supplies you need from medication to food and toys. Stop by and grab organic treats such as Koha Pork Fillets ($9.99) or Gaines Family Farm Sweet Potato Treats ($6.99–$16.99). 8115 Birch Bay Square St., Ste. 111, Blaine, 360.332.3647, bowwowandwoofs.com

Doorstep Pet Supply

If you’re in search of high quality foods for your pet but are too busy to shop in-store, Doorstep Pet Supply offers the perfect solution. Specializing in healthy pet foods, Doorstep literally brings pet products to your doorstep, with same-day delivery depending on order time and location. Some offered brands include Answers, Farmina, Fromm, and Open Farm. 1633

Historic Hospitality

Birchwood Ave., Ste. 104, Bellingham, 360.318.7539, doorsteppetsupply.com February 2022 23

Life Spotlight

The Delightful — and Delicious — World of Food Photography Katheryn Moran Photography WRITTEN BY COCOA LANEY PHOTOS COURTESY OF KATHERYN MORAN

K

ATHERYN MORAN IS one of Bellingham’s most

sought-after photographers, and even if you don’t know her name yet, you probably know her work.

She’s a master at everything from portraits to product photography, but her newest passion is something entirely different: Food styling. No matter the subject, she approaches every photoshoot with her signature exuberance and flair.

“I would say that my style is very cheerful, bright, authentic, and engaging,” Moran says.

Moran’s interest in photography started in college, and she worked as a preschool teacher before diving headfirst

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For Moran, part of the fun is figuring out how to make every food item look drool-worthy — even those that don’t have the visual appeal of, say, a beautifully frosted cupcake. into business ownership. After starting her business in 2010 and working as a full-time freelancer for more than seven years, she is now one of the most respected photographers in the area. Her connections in the wedding industry eventually led her to food photography, she spent several years producing quarterly magazines as a photographer with Haggen Food and Pharmacy.

“When I started working with Haggen, that’s when things really took off,” says Moran. “It was a really cool introduction to that market, which I’d never really considered before. As I started doing it more and more, I just fell in love with it.”

Now Moran’s ever-growing list of food photography clients includes Golden Glen Creamery, Fidalgo Fudge Co., Herb’s Cider, Slice of Heaven Baked Goods, and many more.

Her photography and food styling services are available both on-site and in-studio.

For Moran, part of the fun is figuring out how to make every food item look drool-worthy — even those that don’t

have the visual appeal of, say, a beautifully frosted cupcake. She says baked goods are simpler to photograph, but items such as soups and meats require a more artistic eye. In addition, photographing frozen foods requires a high level of precision.

“I got to do a really cool shoot for Lopez Island Creamery, and I photographed 20 or so different flavors of their ice cream here in my home studio,” Moran says.

“So that was hilarious because I only have a regular sized freezer — and I had so much ice cream! It was really hard to get the timing down on how quickly things melt.”

Making food look yummy is an undeniably fun gig, but Moran says that the learning process is never-ending. To hone her skills, she enjoys taking virtual cooking classes through Airbnb and photographing the final dishes. She also spent the pandemic increasing her knowledge about artificial lighting.

Beyond this technical expertise, being a working photographer also requires a high level of organization.

Luckily Moran is a natural businesswoman, and she prioritizes open and clear communication with her clients.

“I like my clients to feel like I am doing the best I can to hear them and create a vision together that everybody’s excited about,” Moran says. “I want people to feel, when they come to me, like I’m there to hear them and listen to what they need in their business — or in their life.”

Moran’s website and monthly newsletters provide tips and tricks for those looking to learn more about food styling. For an even more personal experience, Moran also offers one-onone mentorship. Bellingham, katherynmoranphotography.com 

February 2022 25

Life 5 Faves

1

Silver Reef Casino Resort For an all-in-one experience, Silver Reef Casino is the place to be. Four bars, three restaurants, and the casino floor are all there to make game day that much sweeter.

4876 Haxton Way, Ferndale, 866.383.0777, silverreefcasino.com

FIVE FAVES

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Super Bowl Watch Locations WRITTEN BY ANELYSE MORRIS | PHOTO COURTESY OF SILVER REEF CASINO

INC.

2

irresistibly

Extremes Sports Grill & Pizzeria Taps, TVs, and touchdowns — this is what Extremes Sports Grill & Pizzeria is all about.

“Home of the Friendliest Regulars in Town,” Extremes is rated as the top sports bar in Bellingham on Yelp, and with hand-tossed pizzas, BBQ, 25 beers on tap, and 16 televisions, it’s clear to see why. 4156 Meridian

fresh flowers

Spoil your sweetie with flowers!

St, Bellingham, 360.647.7066, extremessportsgrill.com

3

Slo Pitch Sports Grill & Casino Slo Pitch features all the best in entertainment, from a casino and poker room to a restaurant and bar. Stop by for Taco Tuesdays, Wing Wednesdays, or Friday Night Burger & Brew, then catch your favorite sport on one of the bar’s 20+ HD TVs. 3720 Meridian

Every Event is a Special Event Call Belle Flora 360.734.8454 2408 Yew St., Bellingham

www.cravecatering.net 360-223-4900

St., Bellingham, 360.733.2255, slopitchcasino.com

4

The Blue Abode Bar This neighborhood bar in Barkley Village features all there is to love about the Pacific Northwest. For a more intimate place to watch the game, head to Blue Abode for local beers, ciders, cocktails, and small bites. 2925 Newmarket St., Ste.

104, Bellingham, 360.656.5022, theblueabodebar.com

5

Kulshan Brewing Company While all three of Kulshan Brewing Co.’s locations have something superb to offer, the industrial Roosevelt Taproom offers 20 taps and an expanded outdoor beer garden, with plenty of TVs for game day.

1538 Kentucky St., Bellingham, 360.389.5348, kulshanbrewing.com

• • • •

February 2022 27

Life Top Picks

Courtesy of Wild Buffalo House of Music

FEBRUARY

FLOR DE TOLOACHE February 19, 9 P.M. The Grammy Award-winning Flor de Toloache is one of the first all-female mariachi bands. The group will be at Wild Buffalo sharing songs from their new album, “Indestructible,” which NPR’s Marisa Arbona-Ruiz describes as “[pushing] the boundaries of mariachi music and its instruments through reimagined pop covers, originals and original collaborations.” The Wild Buffalo House of Music, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

KIM RICHEY February 17, 7 p.m.

If you’re looking for a thoughtful way to show loved ones you care this Valentine’s Day, head to the Jansen Art Center. Artist Janet Lehwalder will guide workshop participants of all levels in creating a series of small silk paintings. Next, these paintings will be applied to blank greeting cards. All painting materials plus three cards/envelopes are included. Jansen

Spend an evening up close and personal with Kim Richey during another installment of Mount Baker Theatre’s Lookout Sessions. Described as possessing a “masterful sound with local roots,” Kim Richey’s music style breaks with the norms of traditional country music. Instead, she possesses a heartfelt songwriting style that’s 100% her own. Mount Baker Theatre,

Art Center, 321 Front St., Lynden, 360.354.3600, jansenartcenter.org

104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

WHATCOM FALLS 5K February 5, 10 a.m.

FRAGRANCE LAKE 50K — HALF MARATHON — 10K February 19, 5 a.m.

Runners and walkers of all ages are welcome to take part in this scenic 5K. Beginning and ending at the fish hatchery, the route follows the Waterline Trail and criss-crosses through some of Bellingham’s most beautiful areas. Participants can race either solo or as a team of two.

Whatcom Falls Park, 1700 Silver Beach Rd., Bellingham, gbrc.net

Photo by Cybele Malinowski- Sydney Opera House

BRIAN REGAN February 10, 7:30 p.m.

Beloved comedian Brian Regan has been making American audiences laugh for more than 30 years, and he’ll be gracing the stage of the Mount Baker Theatre this February.

Entertainment Weekly heralds Brian Regan as “your favorite comedian’s favorite comedian,” so you know that this is an evening for the books. Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

AN EVENING WITH FRAN LEBOWITZ February 26, 7:30 P.M. Bellinghamsters are in for quite a treat, because Fran Lebowitz is set to take the stage at the Mount Baker Theatre this February. Over the course of her career, Lebowitz has established herself as one of America’s most insightful social commentators. You won’t want to miss the opportunity to see this groundbreaking author and journalist during her visit to Whatcom County.

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

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LOVE LETTERS ON SILK February 5, 11 a.m.

BellinghamAlive.com

FAIRHAVEN CHOCOLATE WALK February 12, 1 p.m.

It’s any chocolate lover’s dream come true: More than 24 businesses and restaurants will be involved in this year’s Chocolate Walk. Ticket holders are invited to explore Fairhaven, sample sweet treats at participating locations, and perhaps stick around for a romantic Valentine’s dinner (after the sugar rush subsides). 1106 Harris Ave., Bellingham, enjoyfairhaven.com

Don’t let the name fool you: Fragrance Lake is just the beginning. Depending on the route you choose, runners will traverse beloved trails including the Rock Trail, Pine and Cedar Lakes, Raptor Ridge, and more. The 50K, half marathon, and 10K are recommended for more advanced runners, but the event also includes a free half-mile children’s race. Larrabee State Park, 245 Chuckanut Dr., northwest.motion.social

CALIFORNIA GUITAR TRIO AND MONTREAL GUITAR TRIO February 20, 7:30 p.m.

The California Guitar Trio has been delighting fans with their genre-bending sound since 1991. What’s more, their music has been featured everywhere from the Olympics to outer space (NASA once used their song as a wake-up call for astronauts!). They have continued to push their musical boundaries through collaborations with the Montreal Guitar Trio. Lincoln Theatre, 712 S. 1st St., Mount Vernon, 360.336.8955

THE SOUL REBELS February 26, 9 p.m.

The Soul Rebels have expanded upon the New Orleans brass band traditions with their signature blend of jazz, rock, hip hop. On the heels of their new album “Poetry In Motion,” their music can be heard in major films, on television shows, in concert venues across the globe, and — for one night only — at the Wild Buffalo in Bellingham. The Wild Buffalo House of Music, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

*Note: Cancellations may occur due to COVID-19 pandemic. Please check with venues in advance.

Megan A. Barnes Your Perfect Day Begins Here

206.383.4407 meganbarnes@windermere.com

SATURDAY, MARCH 19, 2022 | 11:00 AM  3:00 PM Tickets just $5 at mountbakertheatre.com

Vendor Inquiries: renee.gaumond@mountbakertheatre.com

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Savvy Shopper: Fringe Boutique 38 James Binnion Metal Arts 40 Shop Local 41

Style

Photo by Cocoa Laney

Styled Shoot

Valentine’s Date Night

32 February 2022 31

Style Styled Shoot

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His

Hers

KanCan Jeans Yeager’s, $69.95

Ginger G Button Off Midi Dress Fringe, $38

Kuhl Jacket Yeager’s, $129.95 Belt Yeager’s, $39.95 PNW Arrow T-Shirt Bay to Baker Trading Company, $23.99 Alfani Tolland Cap-Toe Oxfords Macy’s, $69.99

Final Touch Open Knit Cardigan Fringe, $68 Miz Mooz Bethanny Boots Fringe, $175 Necklace Betty Be Good, $19.90

Valentine’s Date Night

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HETHER YOU’RE SPENDING the evening with your partner, your friends, or yourself, there’s plenty to look forward to on Valentine’s Day. Above all, the holiday is an opportunity to celebrate love in all its forms (and eat chocolate!). Another perk: The excuse to play dress-up.

In the North Sound, “dressing up” is a relative term — partly because cocktail dresses aren’t exactly practical for our Pacific Northwestern winters. Some dates call for cozy cashmere instead; others are better suited for boho dresses and flowy cardigans. Even a favorite T-shirt can be dressed up with the right accessories.

If you need an extra dose of style inspiration this Valentine’s Day, our numerous local shops and boutiques should be your first port of call. With their help, we’ve put together three date night looks that are versatile enough to suit any occasion. 

Photography Cocoa Laney Models Alex Pederson, Eve Chamberlain Outfits Bay to Baker Trading Company, Betty Be Good, Fringe Boutique, Macy’s, Statement Apparel, Yeagers Location Hotel Bellwether 1 Bellwether Way, Bellingham, 360.392.3100, hotelbellwether.com February 2022 33

Style Styled Shoot

His Broner Hat Yeager’s, $39.95 Club Room V-Neck Merino Wool Blend Sweater Macy’s, $75 Unlisted by Kenneth Cole Peyton Chelsea Boots Macy’s, $85 Hers Stirrup Ponte Pants Betty Be Good Boutique, $34.90 Hyfve Blazer Betty Be Good Boutique, $49.90 Bralette Babydoll Top Betty Be Good, $39.90 Qupid Shoes Betty Be Good, $39.90 Ellova Leather Earrings Fringe, $30 Bird In Hand Design Necklace Fringe, $36

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February 2022 35

Style Styled Shoot

His

Hers

Unlisted by Kenneth Cole Peyton Chelsea Boots Macy’s, $85

Liverpool Gia Glider Jeans Statement Apparel, $83

Filson Sweater Yeager’s, $275 Classic Midweight Stand Collar Jacket Macy’s, $175

Parkhurst Hat Statement Apparel, $49 Charlie B Sweater Statement Apparel, $87 OC Necklace Statement Apparel, $69 OC Earrings Statement Apparel, $29 Sylca Ring Statement Apparel, $31

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February 2022 37

Style Savvy Shopper

A Stylish Space for Women Fringe Boutique WRITTEN BY COCOA LANEY PHOTOS COURTESY OF FRINGE BOUTIQUE

THE SHOP Established in 2015, Fringe Boutique aims to “bring Bellingham woman style in all areas of their life.” Customers can shop either online or in person at their storefront on North State Street, but owner Rhiannon Troutman says she felt it was important for Fringe to have a physical presence downtown.

“I very consciously chose to have a brick-and-mortar in a community,” Troutman says. “And I love so much being a part of our downtown Bellingham community. Getting to know the other local businesses that are in the area [and] having connections with them is so special to me.

THE ATMOSPHERE Much like the clothes on sale, Fringe’s atmosphere is eclectic and accessible. Troutman notes that items such as jewelry, clothing, and shoes are arranged into their own miniature “departments,” and with so much to discover, customers often make several loops around the shop.

“When [customers are] done in their dressing rooms, which are at the back of our store, they’ll come out and they’ll see the store from a whole different angle,” Troutman says. “And often people will see things they totally missed when they were coming through the first way.”

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KEY PEOPLE Troutman has dreamed of owning a boutique since the age of 16. After attending college and gaining retail experience in Portland, she moved back to her hometown of Bellingham to turn that goal into a reality. Troutman says she chose to establish herself in Whatcom County because of how friendly the area is to small businesses.

Troutman and the Fringe team are enthusiastic about dressing up customers for all occasions. In addition, they offer personal styling for photos such as family portraits and engagements. Clients can borrow clothes for the duration of the shoot, and if they fall in love with the final look, they can purchase it at a discount.

a unique relaxing retreat offering esthetics & permanent cosmetics By appointment only, book online

www.karasbeautybarn.com

WHAT YOU’LL FIND Fringe carries a variety of styles that are practical, stylish, and made to last. The shop specializes in wellmade, versatile clothing that can be dressed up or down, making it the perfect place to hunt for a go-to pair of jeans or boots.

“I try to keep prices really reasonable for the folks who live in Whatcom County,” Troutman says. “Along with that, we’ve also become known for having really soft fabrics and things that feel really nice and really cozy.”

In addition to women’s clothing, Fringe stocks a selection of shoes, jewelry, and gift items.

FAVORITES Troutman notes that the shop receives new items every week, but her jewelry inventory is more consistent. For example, she is a big fan of the metal designs from Cascadia Jewelry and leather earrings from Moss Bags.

“I’m personally a big jewelry lover, so I’m really big on having a lot of really cool jewelry in the shop,” Troutman says. “And I love being able to carry local artists because there’s so many talented people in this community.” 1147 N. State St., Bellingham, 360.312.4067, wearfringe.com 

February 2022 39

Style Local Find

Bellingham’s Very Own Metalwork Master James Binnion Metal Arts WRITTEN BY COCOA LANEY | PHOTOS COURTESY OF JAMES BINNION METAL ARTS

M

OKUME-GANE JEWELRY IS equal parts eye-catching

and uncommon. This rare metalworking technique, which translates to “wood grain metal,” was developed in Japan more than three centuries ago to decorate swords.

Though it was nearly lost to history, there are still a small number of living mokume masters — and one of those masters is located right here in Bellingham.

James Binnion crafts wedding rings and other jewelry with the mokumegane technique. His creations are renowned for their distinctive wood grain pattern, which is achieved through fusing and manipulating several layers of precious metals.

Each ring is custom created and designed to last a lifetime or more.

Mokume-gane was revived and brought to the U.S. in the latter half of the 20th century, and Binnion adapted the technique in the 1980s after coming across it in academic papers. He continued to refine his process for years, but business truly took off in the late 1990s.

In the early days of the internet, Binnion was working for a Silicon Valley company that administered domain names. This meant that he was able to establish mokume-gane. com as his personal website. Suddenly the work was available to an unlimited range of potential clients — and orders came in quickly.

“Within six months, I was now working two jobs,” Binnion says. “Very rapidly, it became apparent that I needed to decide which job I was going to do.”

Needless to say, Binnion chose metal arts. He relocated to Bellingham 20 years ago and continues to create custom jewelry alongside bench jeweler

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David Blowes. Binnion’s wife, Terry, also runs the business side of the operation.

Binnion’s specialization has awarded him opportunities that range from awards to speaking engagements and even an appearance on a Japanese reality show. Though roughly half of sales come from international retail stores, many clients contact him directly.

He invites local customers to consult with him face-to-face in his studio.

“We are a little different than a lot of people who do business on the internet,” Binnion says. “We’re really focused on trying to develop a relationship.”

Most rings are custom-made, and clients can select everything from the metal combinations to the stone.

As a result of this policy, Binnion is often presented with projects that are highly personal.

In a recent example, a man requested that his late father’s silver coin collection be worked into a ring.

“We made what we call a liner. It’s like a sleeve on the inside of the ring,” Binnion explains. “Now he’s got this ring that he really likes the design of, and it’s got this liner on the inside of it. That’s this coin that came from his father.”

In addition to his ongoing research and experimentation, Binnion says it’s projects like these that keep him inspired.

“That’s kind of what keeps me going — the challenges that my customers bring to me,” Binnion says. “Trying to take their ideas and work with them [to] create something that’s meaningful for them.”

More information about Binnion, his work, and the mokume-gane technique are available on his website.

Bellingham, mokume-gane.com 

PROMOTION

SHOP LOCAL 1 Lafont Paris “Fanette” in color 3134, handmade in Paris | $518 Binyon Vision 411 E Magnolia St, Bellingham 360.647.2020, binyonvision.com

2 The Little Squatty | $14.99 Marie’s Bees

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mariesbees.com, Free Delivery in Whatcom + Skagit County

3 Summer Rose Artisan Soap $7.50 or 4 for $26 MW Soapworks 1310 Commercial St., Bellingham 360.545.3443, mwsoapworks.com

4 Handcrafted Velvet Hearts | $17 Statement Apparel

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Barkley Village: 2945 Newmarket St. Ste. 107, Bellingham 360.734.9595, statement-apparel.com

5 Watercolor Painting “Sacred Space” by David Syre | $500 Gallery Syre 465 W. Stuart Rd., Bellingham 360.746.8745, gallerysyre.com

6 Unlimited In-Person and Online Classes $75 Monthly Membership Bellingham Jazzercise

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1326 Commercial St., Bellingham 360.842.4434, jazzercise.com

7 Ashford Kiwi 3 Spinning Wheel | $489–$635 Northwest Yarns 1401 Commercial St., Bellingham nwyarns.com

8 Snuggle Puppy by Smart Pet Love | $41.99 Bow Wow & Woofs 8115 Birch Bay Square St., Ste. 111, Blaine 360.332.3647, bowwowandwoofs.com

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8 February 2022 41

YOUR GUIDE TO

Fine Dining WRITTEN BY COCOA LANEY AND ANELYSE MORRIS

I

Courtesy of Nell Thorn Waterfront Bistro & Bar

f you want to learn more about a region, start by sampling the local cuisine.

This statement is often made in reference to foreign countries, but it also holds true close to home. With our unbeatable access to farm-fresh produce, seafood, and meat, our area is a haven for diners and chefs alike.

In honor of our annual restaurant issue, we’ve put together a guide to some of the region’s best fine dining establishments. Their offerings may be diverse, but local ingredients and seasonality are common themes across the board. Whether you’re celebrating a special occasion or just hoping to sample something new, we encourage you to pay each one a visit. Bon appetit!

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NELL THORN WATERFRONT BISTRO & BAR

February 2022 43

Anthony’s Restaurants T

he Anthony’s family of restaurants is well-known for great food and unbeatable ambiance — and their Bellingham or Anacortes locations are perfect examples of this. Imagine it now: Serene waters, a glowing sunset, good company, and the freshest catch of the day.

THE ATMOSPHERE

Diners frequently come here to celebrate special moments such as anniversaries, birthdays, and homecomings. According to marketing director Kirsten Elliott, “Our atmosphere brings together the best of the Northwest — from the views, to the seafood, to the service — but is never stuffy.”

THE MENU

Anthony’s embraced the “hook-tofork” philosophy before it was trendy.

To ensure that their seafood is of the highest quality, Anthony’s created their own seafood company in 1984.

They continue to source the best of the best throughout the Pacific Northwest, Alaska, and Hawaii.

MEET THE CHEF

Pat Donahue has been integral to the Anthony’s family of restaurants since 1980 and was promoted to executive chef in 2008. He is a three-time winner of the Alaska Airlines Copper Chef Cook-Off as well as champion of the 2011 Kirkland Uncorked Grill Off.

Fan favorites tend to be fresh and seasonal catches such as Alaskan Salmon or Halibut (prices vary). However, Anthony's AwardWinning Clam Chowder ($8) is a year-round staple.

25 BELLWETHER WAY, BELLINGHAM, 360.647.5588, ANTHONYS.COM 1207 Q AVE., ANACORTES, 360.588.0333, ANTHONYS.COM

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Photos courtesy of Anthony’s at Squalicum Harbor

WHAT TO ORDER

Dirty Dan Harris Steakhouse A

fter nearly half a century in business, the steakhouse is (almost) as legendary as Dirty Dan Harris himself. This Fairhaven favorite is named after the town’s founder, and it’s famous for serving up mouth-watering steaks, prime rib, and plenty more.

THE ATMOSPHERE

Owner Paul Han describes the restaurant's ambiance as “upscale, yet cordially friendly.” The interior was originally designed to resemble a ship and features accents of wood, brick, and brass. With the exception of its bar area, Dirty Dan is welcoming to families; after all, many customers have been dining here since they were children themselves.

THE MENU

The food here is inspired by French and American cuisines. Premium cuts of meat are the stars of the show, but Dirty Dan’s menu also features first-rate seafood, appetizers, salads, and more.

MEET THE CHEF

Wes Reed has been the head chef for five years, and he brings more than two decades of experience to the position.

WHAT TO ORDER

One bite of the Prime Rib Dinner or Steak Dinner (prices vary) and you’ll understand why Dirty Dan is one of Bellingham’s most respected restaurants. The St. Louis Smoked Pork Spare Ribs ($37) are also unforgettable, due in part to the addition of a house-made bourbon berry barbecue sauce.

Photos by Devan Ballard

1211 11TH ST., BELLINGHAM, 360.676.1011, DIRTYDANHARRIS.COM

February 2022 45

Keenan’s at the Pier K

eenan’s at the Pier became an integral part of The Chrysalis Inn & Spa in 2013 when owner Mike Keenan opened it under the umbrella of the hotel, quickly establishing Keenan’s as one of the handful of restaurants in Bellingham with breathtaking waterfront views.

THE ATMOSPHERE

A perfect combination of “casual” and “fine dining,” Keenan’s at the Pier is a great spot for those looking to celebrate a major life event, out-oftowners looking for a luxury getaway experience, or Bellinghamsters looking to unwind with a cocktail during happy hour. Diners can enjoy views of Bellingham Bay, with heated outdoor seating available year-round.

THE MENU

Head Chef Ashley Kovacevich and Sous Chef Carver McLellan teamed up to create a menu dedicated to the local bounty of the Pacific Northwest.

Some local businesses featured include Hedlin Farms, Grace Harbor Farms, Pangea Ferments, Cascadia Mushrooms, and Acme Farms.

MEET THE CHEF

Head chef and Bellingham local Ashley Kovacevich has a diverse culinary history, having worked at restaurants from the San Juan Islands to the Hawaiian Islands. As the first and youngest female head chef, Kovacevich strives to utilize produce from local farms in her dishes.

WHAT TO ORDER

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Photos by Sarah Hardy Photography

For a truly decadent and tasty experience, try the Truffle Parmesan Gnocchi ($23), the Sea Scallops ($36), or the Black Cod ($38). End your meal with the Spiced Poach Apple ($10) and wash it all down with the Lioness of Brittany ($14) or Grace O’Malley ($12).

804 10TH ST., BELLINGHAM, 360.392.5510, KEENANSATTHEPIER.COM

The Fork at Agate Bay O

riginally a country grocery store and filling station called Grammy’s Grocery, this uberlocal gem became The Fork at Agate Bay in 2010. Owners David and Nora Kas transformed the space into a cozy upscale eatery that’s close to home, yet just far enough off the beaten track to feel like a destination.

THE ATMOSPHERE

As evidenced by the 1962 George Pocock Olympic rowing scull that hangs from the ceiling, The Fork’s decor is best described as boathouse chic. The restaurant also serves as a community hub for the Agate Bay neighborhood.

THE MENU

David notes that fine dining in America is primarily French or Italianinspired. The Fork takes another approach by focusing on an entirely different culinary tradition — upscale Southern cuisine. The result is a menu that’s both comforting and refined.

MEET THE CHEF

Head Chef Nora has more than 30 years of culinary experience.

After completing culinary school in Atlanta, she worked in Savannah, Georgia before migrating to the West Coast.

WHAT TO ORDER

David’s recommendations include the Low Country Bouillabaisse ($38) featuring Dungeness crab, white shrimp, potato, corn, plus mussels and clams from Taylor Shellfish. In addition, the Cajun White Shrimp and Three-Cheese Grits ($14) and Slow-Cooked Pork Ribs ($36) are not to be missed.

Photos by Le Howl Photography

2530 N. SHORE RD., BELLINGHAM, 360.733.1126, THEFORKATAGATEBAY.COM

February 2022 47

Leader Block Wine Co.

B

etween the authentic Italian fare, show-stopping wines, and stellar service, what’s not to love about Leader Block? In 2018, Robert Pinkley teamed up with Sommelier Amberleigh Brownson (now director of operations) and Brett Wiltse to transform this oncehumble wine bar into one of the area’s most respected dining destinations. Their endeavor succeeded with flying colors, and Leader Block has been a Wine Spectator Restaurant Awards winner for three years running.

THE ATMOSPHERE

Leader Block’s building was originally constructed in 1909, and the restaurant’s

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decor embraces this history. Prohibitionera accents, candles, fresh flowers, and artwork — including copper pieces crafted

by Wiltse himself — come together to create a romantic, Mediterraneaninspired ambiance.

THE MENU

MEET THE CHEF

Prior to arriving at Leader Block, Executive Chef Doug Elliott was the chef for Keenan’s at the Pier.

WHAT TO ORDER

The most popular dishes are the Capasante ($35), which consists of jumbo scallops served with mushroom risotto and fresh vegetables, and the Fettuccine al Frutti di Mare ($28), which is seafood fettuccine with clams, prawns, calamari, and Grana Padano cheese.

Brownson describes the cuisine as “fresh, local, seasonal, authentic Italian cuisine with a Pacific Northwest flair.”

Ingredients are sourced from a variety of local businesses such as Cascadia Mushrooms, Ferndale Farmstead, Edaleen Dairy, Barlean’s Fishery, and many others. In 2026 MAIN ST., FERNDALE, 360.306.8998, contrast, Leader Block’s formidable wine list LEADERBLOCK.COM includes selections from around the world.

INSIDE THE WORLD OF WINE Sommelier Amberleigh Brownson of Leader Block Wine Co. Becoming a sommelier Given that both her grandfathers were winemakers, Amberleigh Brownson’s interest in wine came about at a young age. As a sommelier, she knows that a well-chosen bottle can make celebratory occasions even more joyful.

“You can travel in a glass, basically,” Brownson says. “And it can just heighten all the experiences.”

Favorite wines On a global scale, Brownson is a fan of Italian wines, but she also appreciates the bottles that are produced here in Washington state.

“I’m quite partial to Washington [as a wine region] just because we live here,” she says. “I know a lot of winemakers and judges and we have beautiful terroir.”

Brownson notes that her current favorite Washington wine is the Nina Lee Syrah by Spring Valley Vineyard in Walla Walla.

Pairing wine and food There is plenty of conventional wisdom when it comes to pairing wine with food: Red wine with meat, white wine with fish and chicken, et cetera. However, Brownson says that rosé tends to be underutilized at the dinner table.

“I think that [rosé] is under-appreciated, and I think it’s going to become more widely accepted,” Brownson says. “It’s not just your pink zinfandel that a lot of people think of as sweet and cloying.

Rosé can be very varied and very food-friendly.”

Photos by Dean Davidson

On Whatcom wine Whatcom County may be known for its beer, but Brownson says the area’s wine scene is also up-and-coming — and she’s excited to be a part of it. GLM Wine Co. and Vartanyan Estates are two of her local favorite wineries. “[GLM Wine Co.] is actually going to be releasing in 2022 a fifth vintage of a wine named after me,” she continues. “It’s going to be a syrah, and I just actually barrel tasted it yesterday with them. It’s going to be epic.”

February 2022 49

Max Dale’s Steak & Chop House F

irst opened in 1951, this local institution boasts both a mouth-watering menu and a noteworthy origin story. Owner Danny Pickering says that Max Dale’s has taken many forms over the years, and notable incarnations include a drivethrough burger joint as well as an upscale Rossellini-style eatery. After a fire destroyed the original business in 1977, a new restaurant rose from its ashes and eventually became the Max Dale’s we know today.

THE ATMOSPHERE

“Our atmosphere is built on the concept of hunkering down and enjoying a relaxing and fulfilling meal,” Pickering says. The dining room features high-backed private booths plus table seating for larger groups, whereas the lounge sports couches and armchairs for a comfortable, lodge-esque ambiance.

THE MENU

Max Dale’s menu is second to none when it comes to meat, namely steak and prime rib. Their menu is built with the season in mind and showcases the abundant resources available in the Skagit area.

MEET THE CHEF

After working in Bellingham for roughly a decade, Executive Chef David Peterson has now been with Max Dale’s for more than seven years. Pickering describes him as an adventurous spirit with a commitment to staying fresh (in terms of both ingredients and creativity).

You’d be remiss not to at least sample the Prime Rib ($38 for a 12-ounce cut and $45 for a 16-ounce cut) — it’s been a house specialty for more than 40 years. For pescetarians, Pickering recommends the Wild Sockeye Salmon served with a roasted tomato bearnaise sauce ($33).

2030 RIVERSIDE DR., MOUNT VERNON, 360.424.7171, MDBIGHOUSE.COM

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Photos courtesy of Max Dale’s Steak & Chop House

WHAT TO ORDER

Chef James Donahue of Nell Thorn Waterfront Bistro & Bar Early years Chef James Donahue says he learned to cook to make up for his own father’s lack of culinary skills, but he didn’t get serious about the profession until later on. While working in the kitchen of the Watercolor Resort in Florida, he had a revelation: Work didn’t feel like work anymore.

“Every single time I thought about doing something else — maybe I could make a little bit more money if I did this, or if I went to school and did this — I just knew that I wouldn't be happy in that kind of environment,” he says.

The origins of Nell Thorn Donahue met co-owners Albie Bjornberg and Ted Furst while working at a restaurant in Kirkland. After cooking together for nearly five years, they became very familiar with each other’s strengths and weaknesses — and all three wanted to make more than traditional French food. At Nell Thorn, Donahue says he stopped cooking the “corporate way” and now focuses on creativity, seasonality, and collaboration.

Sourcing ingredients Above all, Nell Thorn aims to support farmers who are growing ingredients within a short radius of the restaurant. Farmers often come directly to the restaurant to sell what they grow; if Donahue is interested, the ingredients go through a “trial phase” to test their consistency and durability.

Cooking with customers in mind Donahue says that one of the best parts of working at Nell Thorn is their devoted client base — most of whom understand the quality of Donahue’s food, and thus have high expectations. “[Clients] challenge you in their own way, because they all have some expectation of what they would like to see on the menu,” Donahue says. “And you’ve got to say, ‘Okay, this is what I want to do,’ and you meet somewhere in the middle.”

Photos courtesy of Nell Thorn Waterfront Bistro & Bar

COOKING CREATIVELY

Nell Thorn Waterfront Bistro & Bar

W

hether you’re in La Conner for a romantic getaway, a day trip, or just a quick break from the city, a waterfront dinner at Nell Thorn will transform any evening into an occasion to remember. Owners Ted Furst, Albie Bjornberg, and James Donahue continue a tradition of crafting fine food and drinks from ingredients that are sourced as locally as possible.

THE ATMOSPHERE

The restaurant’s coziness and charm embodies the Scandinavian concept of hygge, which is defined by MerriamWebster as “a cozy quality that makes a person feel content and comfortable.”

According to Bjornberg, diners can expect warm lighting, candles, wooden decor, channel views, and stellar sunsets when the weather cooperates.

THE MENU

Nell Thorn’s offerings are inspired by the endless bounty of the Skagit Valley and Salish Sea. Classic dishes are reimagined using European techniques and highly

seasonal ingredients, and as a result, the menu changes depending on the time of year.

MEET THE CHEF

Nell Thorn’s kitchen is helmed by Chef James Donahue. Originally from Hawaii, his culinary credentials include executive chef for Wolfgang's Steakhouse Honolulu, executive chef for Il Lupino Trattoria Honolulu, chef de cuisine for Le Grand Bistro Americain Kirkland, and chef de cuisine for Watercolor Resort in Santa Rosa Beach.

WHAT TO ORDER

We love the seafood at Nell Thorn, so plates such as Wild Salmon Nicoise ($26) and Spaghetti Del Mar ($29), which features a house-made spaghetti, are standouts. Pair your meal with signature cocktails such as a Hot Ginger Apple Toddy ($12) or Darker and Stormier ($13).

116 S. 1ST ST., LA CONNER, 360.466.4261, NELLTHORN.COM

February 2022 51

The Oyster Bar

S

taff here know an old slogan by heart: “The oysters that we serve today slept last night in Samish Bay.” The Oyster Bar has been a Chuckanut Drive mainstay since the 1920s, when it was founded as a humble roadside shack that sold oysters to eager travelers. That shack first evolved into Rockpoint Oyster Restaurant, then became the Oyster Bar in 1946. Today it is owned by husband-andwife team Guy and Linda Colbert.

THE ATMOSPHERE

Thanks to the Oyster Bar’s breathtaking location, diners are treated to sweeping views of Samish Bay and the San Juan Islands. Inside the restaurant, however, the atmosphere is intimate and cozy — think oil candles, roses, and even a roaring fireplace.

THE MENU

When it comes to oysters, everything is sourced locally or from neighboring B.C. Produce and other seafood are also local when possible, and the overall menu is influenced by the four seasons. The Oyster Bar also boasts a wine list worth celebrating; in fact, it’s won a Best of Award of Excellence from Wine Spectator for 35 years (and counting).

MEET THE CHEF

Justin Gordon is the executive chef, and he has worked at the Oyster Bar for 20 years.

WHAT TO ORDER

Oysters, of course! In addition, the Colberts cite the Fresh Alaskan Halibut ($39), Prime Top Sirloin Steak ($39), and their wild game specials as popular picks.

Photos courtesy of The Oyster Bar

2578 CHUCKANUT DR., BOW, 360.766.6185, THEOYSTERBAR.NET

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L

ike many Coast Salish tribes, the Swinomish people recognize 13 lunar phases in a calendar year. Each phase represents a change in seasons and provides vital information about tidal conditions, hunting, harvesting, and more.

Located within Swinomish Casino, 13moons Restaurant was established with the intention of sharing Swinomish values and traditions with the public. According to the Swinomish Indian Tribal Council, “Our food is inseparable from our natural resources, our seasonal cycles, our way of life, and us as a people.”

13moons Restaurant

THE ATMOSPHERE

Overall, the ambiance can best be described as “Pacific Northwestern elegance.” The restaurant’s interior features an exhibition kitchen, panoramic views, and a show-stopping visual representation of the lunar calendar in the lounge area. In addition, the abundance of Native art helps to further immerse guests in Swinomish culture.

THE MENU

13moons is known for its rotating seasonal menus based on the 13 lunar phases, and each menu is structured around local meat, seafood, and produce. The menu items themselves are contemporary and elegant — but never unapproachable. In addition to the focus on local bounty, the head chef is personally inspired by classic Midwestern supper clubs.

MEET THE CHEF

Head Chef AJ Boulanger joined 13moons in 2016, bringing more than 25 years of culinary experience with him. Boulanger works closely with Chef de Cuisine Dan Van Norman to ensure that every item on the menu is seasonal, fresh, and local. As an avid fisher, Van Norman has extensive knowledge of our area’s seafood as well as indigenous ingredients.

Popular standbys include the Filet Mignon (prices vary). It can be ordered with a variety of enhancements including aged buttermilk blue cheese, marsala mushroom sauce, green peppercorn demi, and even Steak Oscar (Dungeness crab and bearnaise sauce). The Pan-Seared Halibut (prices vary) is another must-try menu item when available.

12885 CASINO DR., ANACORTES, 360.588.3525 SWINOMISHCASINOANDLODGE.COM

Photos courtesy of 13moons Restaurant

WHAT TO ORDER

February 2022 53

The Steak House at Silver Reef T

he Steak House at Silver Reef has grown immensely since its opening in 2004. It serves up delectable foods and memorable wines to casino guests and more, even expanding to add a large wine room and additional seating.

THE ATMOSPHERE

While the restaurant has grown, The Steak House still maintains a very intimate, elegant atmosphere. With its extremely close proximity to the casino, guests can go directly from slots to steaks in just a few steps.

THE MENU

Unsurprisingly, the Steak House menu features quite a bit of steak. However, it’s not just any steak — all of the meat is dry-aged USDA prime grade beef that is cooked on a 1,800-degree broiler. This coupled with locallysourced seafood, freshly made pasta, tableside service, and worldclass wine make for a fine dining experience like no other.

WHAT TO ORDER

To make the most of your dining experience, start off with the Seafood Tower Appetizer ($65) or the Caesar Salad for Two ($18). Popular main dish options range from weekly pasta specials to specialty steaks and seafood dishes.

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Photos courtesy of The Steak House at Silver Reef

4876 HAXTON WAY, FERNDALE, 360.384.7070, SILVERREEFCASINO.COM/DINE

Salted Grape Bistro

FOOD AS ART Chef Nathan Salter of Salted Grape Bistro Background Dishes at Salted Grape Bistro are known for their unique presentations. This is partly because, in addition to his culinary training in Seattle, Chef Nathan Salter studied art and sculpture at Washington State University.

Salter was able to put both skill sets to use while working as a caterer at high-end hotels, and his creations from this position include expansive banquet displays and even fruit and vegetable carvings. Now, he draws on these same sensibilities while working at Salted Grape.

“I think [art school] is where a lot of that comes from — learning how things flow and how the eye looks at things,” Salter says.

“The rest is just trial and error and practice.”

The trick to eye-catching presentation

Photo by Tony Mueantonthian

When it comes to wow-worthy presentations, Salter says it’s important to pay attention to detail and form.

“What are the shapes you're using?”

Salter says. “Is it triangular, circular, wavy, and where does the eye draw to when you're presenting your plate?”

Beyond this, Salter recommends keeping things simple. Swirls of sauce, dustings, garnishes, accents — all of these things can help a dish stand out, but when used together, the presentation can become overwhelming.

T

his bistro relocated from Bothell to La Conner during the pandemic, and despite being the new kid in town, Salted Grape has quickly become a fan favorite. It’s recognized for its innovative menu, top-tier ingredients, and killer wine list thanks to the work of Sommelier Leslie Grover.

THE ATMOSPHERE

The bistro’s interior is warm and homey, making it the perfect pick for Sunday brunches and date nights alike. If the weather permits, customers can also choose to dine al fresco on a charming patio.

THE MENU

The menu itself isn’t long, but any foodie can tell you that this is a good sign: Each and every item is intentional and expertly prepared. Diners can expect

seasonally inspired dishes, unexpected flavors, and a wine list worth writing home about.

Standout dish While every dish at Salted

MEET THE CHEF

In addition to two decades of culinary experience, Chef Nathan Salter brings a background in art and sculpture to the position. Every dish is as pleasing to the eye as it is to the palate.

WHAT TO ORDER

Begin your meal with an order of Seared Feta ($14), which comes served with sesame seeds, local honey, and local jam.

For dinner, the pasta menu is not to be missed. We love the Osso Buco Ravioli ($24), which comes filled with veal osso buco and a house-made ricotta.

110 1ST ST., STE. A, LA CONNER, 360.399.1166, THESALTEDGRAPE.COM

Grape is visually appealing, Salter says that his slower-paced catering projects provide more space for experimentation.

For example, Salter cites a dish that he created while catering an event for a French winemaker. It consisted of a dumpling filled with traditional lettuce soup, placed in a consomme, and garnished with vegetables. When diners cut the dumpling, the green soup would swirl into the consomme for a dynamic and eye-catching presentation.

“It was like you had three different dishes all mixed into one,” Salter says. “It took some time to think through and process and try — and retry — and to get it right. But ultimately, that was a really good dish.”

February 2022 55

Lighthouse Bar & Grill F

requent guests of Hotel Bellwether have undoubtedly sampled this eatery’s cuisine.

This local waterfront restaurant has been a staple of Bellingham for more than 20 years, growing from the “Harborside Bistro” to the “Lighthouse Bar & Grill” we know and love today.

THE ATMOSPHERE

With cozy fireplaces, cushy seating, live music, and panoramic views of the bay and Mount Baker, the atmosphere at the Lighthouse is nothing short of intimate. Whether you’re there for a special occasion or simply to dine by a picturesque sunset, the Lighthouse Bar & Grill has you covered.

THE MENU

Their Northwest-inspired menu is cultivated by the executive chef and sous chef, featuring quality local ingredients, an award-winning wine list, and signature handcrafted cocktails.

MEET THE CHEF

Hotel Bellwether is home to many talented chefs, including Executive Chef Gary Martin who worked alongside Wolfgang Puck, Sous Chef Travis Beaulieu who brings both local and Italian flavors to every dish, and Pastry Chef Susan Metheven who is known for making “the best” lemonrosemary cookies.

WHAT TO ORDER

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Photos by Damian Vines

Start your day off right with the famous Lighthouse Benedict ($15).

Grab the Alaskan Crab Melt ($17) for lunch, then finish with the Northwest Bouillabaisse ($39) for dinner. Stop by for happy hour and sample the popular Ginger Apple Cider ($12) made from Bellewood Acres’ apple cider.

1 BELLWETHER WAY, BELLINGHAM, 360.392.3100, HOTELBELLWETHER.COM/ RESTAURANT

Lombardi’s Italian Restaurant & Wine Bar T

he original Lombardi’s was founded in Seattle in 1987, but its Northern Italian flavors and superb service have been beloved by Bellinghamsters since the local chain opened its Squalicum Harbor location in 2019.

THE ATMOSPHERE

While the restaurant has a longstanding history, the atmosphere is quite contemporary, with floor-toceiling windows that create an airy, open feeling. Plus, diners can enjoy sweeping views of the marina and Bellingham Bay.

THE MENU

Lombardi’s menu is a perfect balance between the Pacific Northwest and authentic Italian. Ingredients are either imported from Italy or locally sourced from Washington-based businesses.

This includes the wine list, which is primarily sourced from local wineries.

MEET THE CHEF

Executive Chef Andy Hilliard is an Oregonian whose culinary talents have led him to restaurants all over the West Coast — from Bend to San Francisco and Seattle. Since taking up the position in 2016, Hilliard strives to give classic Italian dishes a PNW twist.

Photos courtesy of Lombardi’s Italian Restaurant & Wine Bar

WHAT TO ORDER

Some standout items on the menu include the Chicken Marsala ($23), Sicilian Lamb Meatballs ($24), and Mushroom Ravioli ($23). You can also find five rotating seasonal menus and specialty cocktails personally crafted

by Lombardi’s staff and inspired by Italian flavors.

21 BELLWETHER WAY, STE. 112, BELLINGHAM, 360.714.8412, LOMBARDISITALIAN.COM

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Menus Need direction? Let our local menus guide your 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

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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 Mount 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.

Lighthouse Bar & Grill

Pacific Northwest, Seafood, Steak Overlooking beautiful Bellingham Bay & the San Juan Islands, the Lighthouse Grill features innovative Northwest cuisine specializing in locally sourced seafood, meats & produce. Enjoy seasonal menus for breakfast, lunch and dinner with freshly made breads and desserts. Cozy up to the fireplace and toast to the sunset with a specialty cocktail, premier glass of wine on tap or a local draft beer.

Live music & brunch on weekends.

Breakfast

Starters

Alaskan Rock Crab Omelet $16

Calamari $16

Alaskan crab, asparagus, sliced avocado, hollandaise sauce, potatoes

Cinnamon Battered Pain Perdu $16 Battered slices of Avenue baguette, Grand Marnier berries, maple syrup,side of bacon

Lighthouse Benedict $16

Two poached eggs on a house-made biscuit with hollandaise & ham, served with potatoes

Signature Dinner Entrées

Deep fried calamari, Mama Lil’s peppers, arugula, and sriracha aioli

Alaskan Crab Cakes $34

Panko crusted crab cakes, apple arugula slaw, and lemon garlic aioli

Cheese & Charcuterie $25

Local & imported cheeses and cured meats with seasonal compote and accoutrements

Soups & Salad

Fish & Chips (Best in Bellingham!) $19

Classic beer battered cod, french fries, and tartar sauce

Lighthouse Burger $19

Half-pound wagyu beef, caramelized onions, Beecher’s Just Jack cheese, french fries

Rainbow Beet Salad $9

8 oz bavette and demi-glace, served with french fries

Events

Goat cheese, pistachios, orange, lemon zest, with oil and rice wine vinegar dressing

Early Sunset Dinners $29

Seafood Salad Trio $26

4–5:30 pm, Sun–Thurs, February

Grilled salmon, rock crab, bay shrimp, bacon, deviled egg, avocado, arugula, romaine

Prime Rib Dip $21

Double R Ranch beef, caramelized onions, Beecher’s smoked cheese, au jus,french fries

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Salmon, halibut, prawns, mussels, clams, and Spanish saffron

Steak Frites $23

Clam Chowder $8 cup/$16 bowl

Manila clams, bacon, yukon gold potatoes, celery, and shallots

Lunch

Northwest Bouillabaisse $39

(+ tax & gratuity) Enjoy a delicious three-course meal & signature salad,entrée and dessert

Taco Tuesdays 3–9 pm, Tuesdays

Creative tacos and south of the border libations to warm up your Tuesdays this Winter

Hours

Contact

Decorum

Open 7 days a week

One Bellwether Way,

Attire: Casual

Breakfast: 7–11 am

Bellingham

Reservations: Yes

Brunch: Sat & Sun 7 am–4 pm

360.392.3200

Bar: Yes

Lunch: 11:30 am-4 pm, Dinner: 4–9 pm

lighthousebarandgrill.com

Happy Hour: M-Thurs, 3–6 pm Live music: Weekend evenings 6–9 pm

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Carver’s Café Classic American Find classic American cuisine at Carver’s Café, which features historical Swinomish photos and décor handcarved by Swinomish tribal members. Stop by any time of day for starters, soups, sandwiches, salads, burgers, classic entrées, breakfast and desserts. Guests will enjoy a unique dining experience at Carver’s Café. This delicious destination provides the perfect setting for guests who want to relax and connect over freshly prepared meals.

Starters

Ham & Cheese Omelet $13.99

Classic three-egg omelet with diced ham and cheddar jack cheese

Swinomish Fries $9.99

French fries tossed in fresh garlic and Parmesan cheese, topped with green onions

Breakfast Two buttermilk biscuits topped with country sausage gravy

Fried Egg Sandwich $11.99

Two eggs any style, ham, and Swiss cheese on a croissant, served with fresh fruit

Steak & Eggs $16.99

6-oz steak grilled to order, served with two eggs any style, hash browns, and toast

Chicken-Fried Steak $14.99

Chicken-fried steak, served with two eggs any style, sausage gravy, and toast

Corned Beef & Hash $14.99

Chopped corned beef with green peppers, onion, and hash browns, topped with two eggs

Breakfast Burrito $12.99

Scrambled eggs, pico de gallo, hash browns, cheddar jack cheese, choice of meat

BellinghamAlive.com

Three egg omelet with seasoned ground beef, cheddar cheese, jalapeño, pico de gallo

California Omelet $14.99

Biscuit & Gravy $9.99

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South of the Border Omelet $13.99

Three-egg omelet with shrimp, avocado, tomato, and cheddar jack cheese

Florentine Scramble $13.99

Three-egg scramble with spinach, bacon, tomato, and Swiss cheese

Entrées

Salads Taco Salad $14.99

Diced tomato, ground beef, cheddar jack cheese, sour cream, and avocado

Sandwiches Club Sandwich $13.99

Bacon, turkey breast, ham, Swiss and cheddar cheeses, lettuce, sliced tomato and mayo

Swinomish Melt $11.99

Your choice of turkey or tuna with cheddar cheese served on grilled bread

Reuben Sandwich $13.99

Fish & Chips, Price Varies on Fish

Deep-fried Beer-battered fish, served with coleslaw, french fries, and tartar sauce

corned beef, sauerkraut, Swiss cheese and Thousand Island dressing served on rye bread

Burgers

Pasta Shrimp Scampi $18.99

Western Burger $12.99

Chicken Broccoli Alfredo $16.99

Mushroom Swiss Burger $13.99

Shrimp pan-fried in garlic-lemon butter and served on a bed of linguine Chicken breast, broccoli florets, diced tomato and linguine tossed in creamy Alfredo

Angus beef patty, lettuce, tomato, onion, bacon, bbq sauce, and crispy onions 1/3 lb beef patty, sautéed mushrooms, Swiss cheese, lettuce, tomato, red onion and mayo *Prices subject to change.

Hours

Contact

Decorum

8 am–2 am Daily

12885 Casino Dr., Anacortes

Attire: Casual

888.288.8883

Reservations: No

swinomi.sh/CarversCafe

Bar: No

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 Bay Shrimp Bacon Salad $17.99

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

BBQ Pulled Pork Salad $14.99

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

Burgers Bacon Mushroom Cheese $15.99 2/3 lbs of ground chuck steak, honey cured bacon, mushrooms and American cheese

Steaks

Chicken Bacon Caesar Burger $14.99

Buttermilk breaded chicken slab topped with honey cured bacon, shredded iceberg lettuce, and our classic handcrafted Caesar dressing nestled in one of our classic hamburger buns. Served with all you eat can private reserve steak fries

Special Order Steaks Prices Vary

Seafood

Kids Meal $599

Dessert

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

Hard Ice Cream Milk Shakes $5.99 Chocolate, Seasonal Berry, Vanilla or Coffee. Ask about ADULT milk shakes!

8oz wild alaskan salmon, handcrafted champagne caper sauce

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

Kids Two kids chicken strips with fries or salad

Nicki’s Fish & Chips $17.99

Charbroiled Salmon $20.99

BBQ Onion Burger $15.99

By request

Fresh, House Baked Desserts Prices Vary Check for our weekly selection

*Prices subject to change.

Hours

Contact

Decorum

Lunch | Dinner | HH

2615 S. Harbor Loop Dr.

Attire: Casual

Tuesday–Saturday 12 pm–9 pm

Bellingham, WA

Reservations: Yes

Happy Hour: 3pm–6pm

360.332.2505

Bar: Yes

nickisbellamarina.com

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Calico Cupboard Cafe & Bakery An award winning specialty-cafe and famous made-from-scratch 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 41 years.

Breakfast

Corned Beef Hash $16.99

Brussels Sprout Hash $15.99

County style potatoes, brussels sprouts, chili verde, pepper jack, avocado, two eggs

Skagit Hash (GF) $14.49

Broccoli, tomato, spinach, mushrooms, red onion, garlic, crushed red pepper, mozzarella, parmesan, potatoes

Huevos Rancheros $16.99

2 eggs, black beans, tortillas, chili verde, cheddar, salsa, sour cream, potatoes, or fruit

Breakfast Burrito $16.99

Eggs, refried beans, chile verde, pepper jack and cheddar. Salsa, guac and sour cream

Calico Benedict $15.49

English muffin, croissant or biscuit with poached eggs, hollandaise. Served with fruit or country potatoes. Choose from smoked salmon, ham, or vegetables

Banana Coconut Cakes $11.49

Two hearty griddle cakes filled with banana and coconut, topped with more bananas and fresh coconut, homemade buttermilk syrup and whipped cream

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Corned beef, country potatoes, pepper jack, red pepper, avocado topped with two eggs

Cinnamon Roll French Toast $14.49 Our famous cinnamon rolls made into french toast. Served with sausage, bacon, or ham

Smoked Salmon Scramble $17.49

A generous amount of cream cheese, local smoked salmon and chives

Lunch Quiche of the Day $15.49

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

Served with country potatoes

Farm Burger $15.49

Grilled hamburger, caramelized onion and sharpe cheddar with hopped-up thousand island. With a fried egg and bacon: $17.99

Tuscan Turkey (GF) $15.99

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Mixed greens with grilled chicken breast, wontons,sesame seeds, carrots, onions, peppers, oranges, cabbage and almonds.

Served with sesame ginger dressing

Grandma’s Turkey Pot Pie $16.99

Turkey, carrots, mushrooms, potatoes and pease in a rich country herb gravy, topped with our pastry crust. Served with soup or salad

Washington Turkey (GF) $15.99

Fresh roasted turkey, provolone, herbed cream cheese, housemade cranberry chutney, Dijon mustard and red onion on grilled French bread.

Hot Corned Beef (GF) $16.49

Grilled lean corned beef, swiss cheese, sauerkraut, thousand island dressing on grilled sourdough bread.

Pesto Focaccia Scramble $15.99

Tomato, feta cheese, spinach, basil pesto and our homemade focaccia bread topped with parmesan cheese and green onions

Grilled roasted turkey, melted provolone cheese, tomato, spinach, grilled red onion, basil pesto and mayo on grilled sourdough

Hours

Locations

Decorum

Mount Vernon:

121 B. Freeway Dr.,

Attire: Casual

Mon–Fri 7:30 am–3:30 pm,

Mount Vernon | 360.336.3107

Reservations: Private room

Sat & Sun 7 am–4:30 pm

720 South First St.,

dining and large groups

La Conner: Sun–Fri 8 am–3 pm

La Conner | 360.466.4451

(Mount Vernon & Anacortes)

Anacortes: 7 am–2 pm,

901 Commercial Ave.,

Bar: No

Sat 7 am–3 pm

Anacortes | 360.293.7315

calicocupboardcafe.com

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Sesame Chicken Salad $17.29

The Fork at Agate Bay Upscale Southern Comfort Food The Fork at Agate Bay is a Southern scratch kitchen and bar. We are a neighborhood hangout and a destination location. Focusing on sourcing local, we make everything in house: from our shrimp and grits to our woodstone pizza. We offer fresh pressed cocktails, house made bitters, and liqueurs with an extensive wine list. We welcome you!

Small Plates

Mains

Pizza

Oysters on the Half Shell Market Price

Dry-Aged Cut of the Week $48

Roasted Seasonal Vegetable $20

Whole Dungeness Crab $60

Sausage & Mushroom $22

Confit crushed fingerlings, sauteed spinach

Bread & butter pickle mignonette

Half Dungeness Crab $30

Served chilled, in the shell, drawn butter and cocktail sauce, grilled focaccia

Shrimp & Grits $16

Cajun white shrimp and three cheese grits

Taylor Clams $18

Bacon balsamic vinaigrette, grilled focaccia

Served chilled, in the shell, drawn butter and cocktail sauce, grilled focaccia

Black olive and onion

Ribeye Steak & Tasso Ham $24

Low Country Bouillabaisse $42

Caramelized onion and goat cheese, balsamic reducion

Dungeness crab, white shrimp, Taylor clams and mussels, andouille sausage, potato and corn

Events

Pan Roasted Halibut $42

Fried Green Tomatoes $15

Goat cheese, southern rermoulade

Squid ink pasta, pancetta, blistered tomatoes, roasted garlic, baby greens, tomato broth

Southern Mac & Cheese $12

Roasted Half Chicken $36

Fontina am=nd garlic aiolii

Valentine’s Day Wine Dinner $150 Five courses with pairings. Monday February 14th 6 pm

Carolina BBQ, smoked turkey neck and mustard greens, fingerling potato

Add shrimp, bacon or tasso ham

Slow Cooked Pork Ribs $36 Rosemary citrus BBQ, hasselback baked potato

Wild Mushroom Risotto $28 Marsala and manchegoi

Hours

Contact Info

Decorum

Dinner: Wed-Sun 4 pm-9 pm

2530 Northshore Rd.

Attire: Come as you are

Breakfast: Sat & Sun 8 am-2 pm

360.733.1126

Reservations: Yes

Lunch: Sat & Sun noon-4 pm

theforkatagatebay.com

Bar: Yes

Closed Mon & Tues

February 2022 63

Richard Cavnar “Chiffon”

Bring In The Outdoors...But Not All Of It. Outdoor shading products from Russell’s Window Coverings.

“Hummer” Designer® screen shade

Whatcom Art Market Open Daily 11am - 6pm

1103 - 11th Street • Fairhaven 360-738-8564 • whatcomartmarket.org

360.656.6579 or 360.961.4918 | 873 Hinotes Court A2 | Lynden, WA 98264

RussellsWindowCoverings.com

I am proud to say you can count on me!

Lynda Hinton CRS, GRI

I started my career in real estate long before becoming a Realtor in 2002, as I had remodeled and built homes back in the 1980’s and 1990’s and then worked as a Permit Technician for Whatcom County Planning and Development and Zervas Group Architects. That knowledge has given me the foundation for my career in real estate and I am passionate about what I do! I have been listing and selling homes, condos and land in Whatcom and Skagit Counties for almost 20 years and I have met some of the most incredible people! I appreciate our unique and beautiful community that I am proud to be a part of, and would enjoy helping you if you are thinking about buying or selling. Please consider giving me a call, text or email... I look forward to hearing from you!

360.303.1023 lynda@lyndahinton.com lyndahinton.com

Featured Home: San Juan Cliffside Retreat 66 Local Find: Crowe Potter 68

Photo by Grayson Glasby — Bay Home Photography

Romantic Tablescape 70

Home

An Airbnb Escape in Glacier

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Home Featured Home

San Juan Cliffside Retreat WRITTEN BY JEFF MACK

A

FTER MANY YEARS of enjoying this quaint timber

frame cabin, nestled into a cliffside on a remote San Juan Island, this growing family approached us with the goal of increasing their living space without compromising their cabin and property’s rustic, endearing charm. From constructing a dynamic cedar deck that melds into the rocky contour of the hillside, to creating a detached dwelling that serves as a flexible space for family and guests to spill into, our client’s efforts were focused on livability and site preservation.

A short forest path connects the original cabin to the new structure where reclaimed fir timbers, carefully considered natural lighting, and an open, flexible floor plan work in concert to create a warm, calming space. It’s not hard to imagine the scents of seaside breezes and island fauna mixing with the smell of dinner cooked in the woodfire oven. The natural finishes and thoughtful placement of the buildings serve to create a natural dialogue that will continue to evolve as they age alongside their coastal forest surroundings.  Contractor Bellingham Bay Builders Photographer Radley Muller Photography

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Remodel Home

An Airbnb Escape in Glacier WRITTEN BY TRACIE GULIT | PHOTOGRAPHED BY GRAYSON GLASBY — BAY HOME PHOTOGRAPHY

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OR YEARS, THE Gulit family dreamed of owning a cabin in nearby Glacier — a retreat for short weekend getaways close to home and close to nature. After touring many cabins and even putting in a few offers, they knew they had found the one with this sweet little 840-square-foot saltbox house built in 1978.

Rough around the edges and begging for some TLC and elbow grease, Tracie and Kyle closed on the cabin and within days went to work. As a realtor, the most important thing for Tracie was to figure out how to give this cabin some curb appeal. The entrance was moved from the side to the front of the home and a gorgeous, covered entry was created. A back door was added to give easier access to the backyard and its large new deck with ample space for dining and lounging, as well as hot tub and firepit. Nestled in the trees, it’s the perfect spot for stargazing on a clear night.

In the interior of the cabin, the Gulits focused on creating a comfortable and relaxing environment that maximized the small spaces. Some of the bigger projects included moving the woodburning to stove to improve room flow; opening and reconfiguring the kitchen cabinets; designing and building

a built-in three-bed loft bunk room; and resurfacing nearly every surface in the cabin including, walls, floors, cabinets, and countertops. The contemporary design touches throughout added to the clean, bright, and tranquil vibe of the space.

Taking a small one-bedroom + loft cabin that was pretty sad and drab on both the exterior and interior, Tracie and Kyle transformed it into a bright, inviting, and interesting space that sleeps seven and is an enticing mountain getaway.

With the many thoughtful touches throughout and all the conveniences of home, the Gulits excitedly welcomed Airbnb guests to the cabin this fall. With vision, hard work, and dedication they created a space for not only their family to create memories in, but for others to enjoy as well!

Kyle’s Home Repair and Tracie Gulit Homes proved to be a successful team on their first “to the studs project.” Phase Two will be adding a mudroom/ski shed and an oversized covered pavilion. The pavilion will cover the hot tub to be enjoyed in all weather and provide a space for lounging under cover in the dreamy backyard space. The shed will have full laundry plus some luxurious ski storage space. The Gulits are already dreaming of another project!  February 2022 67

Home Local Find

Pursuing a Passion for Clay Crowe Potter WRITTEN BY COCOA LANEY PHOTOS BY SIG PHOTOGRAPHY

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F YOU’RE IN the market for meaningful plateware, bowls, or simply a new favorite coffee mug, Michelle Crowe is a local potter worth keeping an eye on. Her ceramic creations are elegant yet functional tributes to the lush nature of the Pacific Northwest.

“I make wheel-thrown and altered stoneware pottery,” Crowe says. “I paint on the pots building up layers of colored slip, stains, or underglazes. I also carve and use sgraffito techniques to add texture and movement.”

Crowe has been a potter since the age of 13, and she draws on methods from her background in printmaking and watercolor. Even after obtaining a degree in graphic

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design and illustration, she found herself circling back to working with her hands. After school, however, Crowe landed in an artistic rut that stretched on for years.

“I stopped making stuff for a while,” she says. “I wasn’t creating, wasn’t making art. I was really stagnant. And I don’t know if it was being in Seattle in the city or what, but I knew I had to make a change.”

This slump, albeit disheartening, had a huge silver lining: It was the catalyst for moving back to Bellingham, where Crowe had gone to school. Once settled, she dove headfirst into her artistic practice by establishing herself in the local pottery community and taking classes at the Jansen Art Center. Crowe also found a job with Blue Water Pottery — until her employers gave her the “gentle push” to pursue a business of her own.

In retrospect, Crowe thinks the choice to make Bellingham her home was the best decision she’s ever made. She has been working consistently as a potter for more than four years, and three of those years have been spent building her small business. The scenery in the North Sound region serves as a major influence, and motifs such as mountains, flowers, trees, and water appear frequently in her work.

“I like keeping things simple and clean, but then adding that kind of little extra element to it,” Crowe says.

Using techniques ranging from watercolor majolica to relief carving, Crowe renders the natural world in an understated yet vivid manner. She has an eye for color, and even her more abstract scenes are likely to feel familiar to those who call Western Washington home. During the summer markets, her work is popular among visitors who want something to remember Bellingham by.

“I just feel absolutely blessed to be able to live in Bellingham all the time. My studio currently is down on the working waterfront here,” Crowe says. “I can head down to the water, catch a sunset, or look out my window to watch a boat being worked on.”

Crowe is a member of Whatcom Artists of Clay and Kiln (WACK), and part of her inspiration comes from being surrounded by a supportive community of artisans.

She regularly shows her wares at the Bellingham Farmers Market and Valley Made Market.

To purchase Crowe’s work or find more information about her market schedule, visit her online or on Instagram at @crowepotter. Bellingham, crowepotter.com  February 2022 69

Home Necessities

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A Romantic Tablescape WRITTEN BY ANELYSE MORRIS

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HEN IT COMES to home decor, the details are what really make a room stand out. This is particularly true when it comes to putting together a tablescape for the holidays. This Valentine’s Day, deck your dining room table with these romantic pieces. Whether you’re having a special night in with your significant other, trying to impress on a first date, or hosting a group of friends — you and your guests are sure to fall in love with this table ensemble. Pair with yummy food for best results! 

1

On Instagram

@BellinghamAlive

Blushing Blossoms Centerpiece Belle Flora, bellinghamflowershop.com, $55

2

Linen Cotton Napkins with Floral Pattern

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16-Piece White Scroll Dinnerware Set

4

9-inch Champagne Chiller Bucket

5

Follow Us

Greenhouse Home + Life, greenhousehome.com, $5

At Home, athome.com, $50

HomeGoods, homegoods.com, $30

Essence Champagne Glasses ideal, anidealshop.com, $42

For the latest from Bellingham Alive in local events, news, giveways, and more!

Celebrating 13 years of local coverage.

February 2022 71

Committed to serving delicious locally sourced food to the people of Bellingham.

Thank you for voting us Best Golf Course!

We are excited to be welcoming guests back to Restaurant 9 for our events this spring/summer. We are currently operating at full capacity and are planning wine, whiskey, tequila and beer pairing dinners to fill that space up (call for info).

We also have daily specials and homemade soups from scratch. Be sure to check out our new wine store!

1151 N State Street, Bellingham (360) 255-0244

– Nick Moss, Executive Chef 205 W. Smith Rd., Bellingham 360.398.8300 northbellinghamgolf.com

Review: The Herbfarm 74 Sip: Welcome Road Winery 80 Mixing Tin: Speedy Gonzales 86

Taste

Photo by Samantha Ferraro

Recipes

Multicultural Recipes

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Photo by Jon Kaplan

Taste Review/Out of Town

Photo by Hilary McMullin

Photo by Cocoa Laney

A Once-in-a-Lifetime Dinner in Woodinville The Herbfarm WRITTEN BY COCOA LANEY

I

’LL SAY IT straight away: Dinner at The Herbfarm is unforgettable.

More than just a meal, their nine-course dinners are an invitation to celebrate, learn, and converse about the diverse culinary offerings of the Pacific Northwest.

The Herbfarm was established as an herbal nursery in 1974 and expanded to include a restaurant in 1986. As an early adopter of the slow food philosophy, this restaurant quickly became one of the country’s most celebrated dining institutions.

The accolades are dizzying: The Herbfarm has been named as National Geographic’s No. 1 Destination Restaurant in the World, one of Zagat’s top 10 restaurants in America, and is one of just 50 AAA 5-Diamond Awardwinning restaurants.

Pair all this praise with a nine-course, fixed-price menu and it’s understandable to feel 74

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intimidated — especially for those of us who are used to Whatcom and Skagit’s laid-back restaurant scene. Our dining experience, however, was far more convivial than stuffy.

The Herbfarm is located in a cozy cottage that feels transported from the English countryside. Carefully curated art adorns the walls, and diners are also treated to live music as they enjoy their meal. Given this intimate atmosphere (and limited seating), it’s understandable that dinners book out months in advance.

My partner and I arrived at 4 p.m. for a welcome drink and appetizer in the cottage’s foyer. Half an hour later, we were ushered into the dining room and served glasses of 2013 La Cadeau Sparkling Rosé by Ryan Aguirre, head of beverage service. It was here that the real treat began: An extensive walk-through of the evening’s menu

by Aguirre and Chef Chris Weber,

who is renowned for his knowledge of indigenous ingredients.

Velvet curtains to the exhibition kitchen were drawn shut, and the two experts gave an in-depth presentation about the menu, its ingredients, and its inspirations. Menus at The Herbfarm change with the season, and on the night we attended, the theme was “The Holly and the Ivy.” Weber spoke eloquently about designing the menu to evoke thoughts of holiday traditions, friendship, and togetherness.

Every item on the menu is curated to fit the night’s theme, and better yet, each ingredient has a story. In a standout example, our second course (entitled “Mr. Malley Comes Ashore”) consisted of St. Jude albacore tuna tartare prepared with crispy oyster, leek fondue, pickled seabean, and warm potato mousse. Weber explained how, until the ‘70s, most of our region’s tuna went to canneries. Joe Malley of St.

Photo by Hilary McMullin

Photo by Cocoa Laney Photo by Cocoa Laney

Jude Tuna realized the potential of the fish and pioneered the process needed to serve it sashimi-style.

As dinner continued, I was pleased to find that the nine dishes were satisfying without being overly heavy — and I cleaned my plate at each course. The menu was also unfailingly imaginative; for example, the third course (“Chicken Dance”) featured Bernie Nash’s poulet bleu prepared four ways. This included a sage terrine, a consomme, and even in an unexpectedly delightful pairing with caviar.

Another favorite course was the “Fodder and Forest,” which consisted of thinly-sliced beets placed atop a bed of trumpet mushrooms and topped with a fennel sabayon (an Italianstyle custard). I am allergic to eggs, but rather than omitting the sabayon, Weber prepared an alternative sauce that incorporated foie gras for richness.

This touch exemplified The Herbfarm’s willingness to go above and beyond for their clientele.

The menu is accompanied by six drink pairings, and diners can choose between wine, beer, or nonalcoholic options. Standouts included the 2015 Brickhouse Cascadia Chardonnay, which was surprisingly fruit-forward thanks to the use of a French fermentation technique called battonage. I also enjoyed the 2016 A’Maurice Night Owl, a full-bodied red which came paired with the most tender cut of steak I’ve ever had. In addition, Aguirre offers alternate wine pairings plus a selection of bottles from the Herbfarm’s cellar (including a Madeira from 1795).

The search for “freshness in different places” was another theme for the night’s menu. Since The Herbfarm’s garden is largely dormant in the winter, Weber utilized several non-traditional

regional ingredients including magnolia (used in ice cream) and Douglas fir (featured in another dessert course with vacherin and Asian pear).

The night came to its conclusion half past 8 p.m. with a rich apple tart and choice of warm beverage. I ordered a tea made from madrone bark, and while serving it, Aguirre noted that the drink is a long-running tradition among Coast Salish tribes.

These bits of backstory, banter, and Pacific Northwestern culinary history made the night truly extraordinary. Not only was the meal delectable, but it also deepened my appreciation for the bounty of our region. Dinner at The Herbfarm is a once-in-a-lifetime opportunity that I’d travel across America for — but luckily I don’t have to, because it’s located in our own backyard. 14590 N.E. 145th St., Woodinville, 425.485.5300, theherbfarm.com 

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Taste Recipe

15 Winning Appetizers for Game Day WRITTEN BY COCOA LANEY AND ANELYSE MORRIS

Updated Classics Add bacon and blue cheese for a mouth-watering twist on traditional Superbowl Sliders. For best results, toast your slider buns in the leftover bacon fat and use ground chuck (not lean beef!) for more flavorful patties.

Any blue cheese will do, but we’re particularly partial to gorgonzola.

Can’t decide between guacamole and hummus? Never fear: Avocado Hummus is here to give you the best of both worlds. Simply blend classic hummus ingredients (minus lemon) with two avocados, lime juice, and a dash of cumin. Serve this with pita and tortilla chips — because why should you have to pick just one?

For a healthy twist on loaded potato skins, swap out regular potatoes and make Sweet Potato Skins instead. Go savory with sour cream, chives, and bacon, or keep it sweet with marshmallow fluff, 76

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brown sugar, and cinnamon. Either way, it’s a touchdown.

Buffalo Wings, one of the most iconic superbowl foods, are a tasty treat to enjoy during game time and yearround. The downside? The mess. If you love the taste of ranch with your wings but hate having to constantly dip, try adding dry ranch dressing mix to your wing sauce for a little extra zest.

For a twist on the classic Pigs in a Blanket, try updating your blanket material! Swap out the regular dough for a croissant, pretzel, or biscuit dough. For non-meat eaters, sub the meat for roasted/deep fried carrots, dates, green beans, or jalapenos.

Gluten-Free Goodies Pizza is a must-have on game day, but for those who don’t eat gluten, the Superbowl snack options can be a minefield. Gluten-free Bisquick makes for quick and easy Pizza Bites. Just

add your choice of cheese, sauce, and toppings to make it your own. This dish can also be made dairy-free easily by swapping out the cheese.

Controversial opinion: When it comes to vegetables, mushrooms reign supreme.

They’re made even better when paired with cheese and spinach, making Stuffed Mushrooms a delectable game day snack.

Stuff your mushrooms with cream cheese, parmesan, fresh spinach, and garlic for best results.

For something heartier, homemade Chili is an excellent go-to. Simply season your meat to taste, then add chili pepper, paprika, cumin, and lots of brown sugar — this achieves a delightful sweet and spicy mix that will keep you warm all winter.

Simple-to-Make Snacks Prosciutto-Wrapped Dates are easy, classy, and downright addictive. Just stuff your dates with goat cheese, wrap each

Dining Guide Taste one with prosciutto, and bake at 375 until the meat starts to crisp. A final drizzle of balsamic reduction takes these savory-yet-sweet treats to a whole new level.

If you ask us, jalapenos are at their best when they’re used as a vessel for cheese. To make Jalapeno Poppers, stuff peppers with a mixture of cheese(s) and household spices such as garlic and onion powder. For added yum, sprinkle some panko crumbs or wrap them in bacon or puff pastry before popping everything in the oven.

Homemade Queso Dip is far superior to its jarred counterpart, and better yet, it comes together in a pinch. Start by whisking half-andhalf with a tablespoon of cornstarch.

Once the mixture comes to a boil, turn heat to low and melt in your cheeses of choice. (We think cheddar and pepperjack is a winning combination).

For an easily-made snack that’s vegetarian-friendly and delicious, try making Parmesan Kale Chips. All you have to do is prep some kale leaves on a sheet pan, drizzle or spray them with olive oil, and sprinkle some salt and parmesan on top. 15 minutes later and you’ll have a crunchy and tasty treat.

Vegan Delights Not only are Air-Fried Pickles plantbased, but they’re also healthier than they seem. No milk or egg necessary here: Just dredge your slices in a mixture of flour and Cajun seasoning, spray them with cooking oil, and air fry until golden and crispy.

Believe it or not, even Mac and Cheese Bites can be made vegan.

To start, make the mac and cheese by subbing dairy for plant-based alternatives — or just opt for a box mix (Banza and Annie’s are our favorite brands). Once the pasta is prepared, add a flax egg (ground flax seed + water), scoop portions into mini muffin tins, top with panko, and bake!

To whip up plant-based SpinachArtichoke Dip, swap the cheese for nutritional yeast (or vegan parmesan) and the cream for blended cashews (best soaked overnight). Even non-vegans will be impressed — but whatever you do, don’t skimp on the garlic! 

DINING KEY

AMBO ETHIOPIAN CUISINE

Ethiopian

. . . . . . . . . . . . . . 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 * Local restaurants need you now more than ever! However, due to COVID-19, some restaurants may be temporarily closed. Remember to call ahead or check online for delivery and pick-up options.

If you’ve never had Ethiopian food before, get ready — you’re in for a treat.

Ambo has something to offer meat eaters and vegans alike, and it’s the best kind of comfort food: Hearty, healthy, and warming on a soul-deep level.

BAYOU ON BAY Cajun, Creole 1300 Bay St., Bellingham 360.752.2968, bayouonbay.com Bayou On Bay serves a wide variety of classic Cajun/Creole dishes, such as gumbo, jambalaya, po’ boy sandwiches, and hush puppies, to name a few. A house-made remoulade, which accompanies many of the dishes, is worth the trip alone. The bar offers an extensive list of drink options. Bayou on Bay is a must for foodies as well as people just looking for a satisfying meal.

COSMOS BISTRO American Bistro,

Comfort Food

1151 N. State St., Bellingham 360.255.0244, bellinghamcosmosbistro.com The comfort food at Cosmos is always made in-house from scratch at their historic Herald Building location. With award-winning service, plates brimming with creativity for breakfast, lunch, and dinner, and many vegetarian, vegan, and gluten-free options, Cosmos Bistro offers something for everyone.

WHATCOM 7 SPICE CAFE Mediterranean 122 E. Magnolia St., Bellingham 360.393.3554, sevenspicecafe.com

7 Spice Cafe owner Helen Neville dreamed up the idea for 7 Spice after falling in love with late-night shawarma shops in Europe. The cafe’s menu is straightforward, simple, and affordable enough to become your new weekday lunch destination.

Choose from street-food style items like Chicken Shawarma, Lamb Shawarma, or Falafel, all served on fresh pita baked-toorder behind the counter.

11TH HOUR TEA & COFFEE BAR Tea, Coffee 833 N. State St., Bellingham 360.788.4229, 11thhourteaandcoffeebar.com

D’ANNA’S CAFE ITALIANO Italian 1317 N. State St., Bellingham 360.714.0188, dannascafeitaliano.com If you’re looking for good Italian food without having to resort to a national chain, D’Anna’s may be the place for you. The emphasis here is on the food, not the frills. The restaurant stands out in many ways, but D’Anna’s delicious, homemade pasta is what really makes it special.

FIRESIDE MARTINI & WINE BAR Eclectic, Bar

11th Hour Tea & Coffee Bar has an extensive menu of drinks around $3–5, with a variety of teas, golden milks, tea lattes, superfood lattes, and a full line of espresso items. The intimate space is cozy and encourages conversation between friends and strangers alike. The energy, menu, and location attract everyone from college students and families to healthminded folks.

902 N. State St., Bellingham 360.756.1627, amboethiopian.com

416 W. Bakerview Rd., Bellingham 360.738.1000, firesidemartini.com Fireside is out to make a name for itself.

Their menu changes on an almost daily basis and uses only fresh, local ingredients.

Cocktails are based on in-house infusions of spirits, a collection found only at Fireside, and their beer options range from local to obscure to international.

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Burgers • Wings Fat Sandwiches

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Taste Dining Guide

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THE FORK AT AGATE BAY American, Seafood

Full Service Fish Market and Lunch Available Take Out Only

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Mon–Sat 10:30–5:30pm with lunch until 4:30pm Sun 11–4pm with lunch until 3pm

2530 Northshore Rd., Bellingham 360.733.1126, theforkatagatebay.com Nestled at the fork between Y and Northshore roads near Lake Whatcom sits The Fork at Agate Bay. This relaxed and boat-housechic restaurant offers a seasonal menu for breakfast, lunch, and dinner, all featuring fresh, local ingredients. The bar boasts an impressive drink menu, with a drink selection based on fresh and local ingredients and tastes.

GRAHAM’S RESTAURANT American 9989 Mount Baker Hwy., Glacier 360.599.9883

take-out • delivery Order Online 360.366.8752

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Fatshack.com

Sun-Thurs 11am to 1am

Fri-Sat 11am to 3am

Shop Our Selection of Locally Made Goods and Gifts • Jams • Jellies • Salsas • Honey • Sauces

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18042 WA-20, Burlington, WA 360-707-2722, skagitfish.com

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Graham’s Restaurant is the classic, rustic stop for a good burger and brew in Glacier, especially for hungry travelers. Built in 1904, the building represents a long-gone era in the Mount Baker wilderness. Connected to an oldtimey grocery store, the cabin-like restaurant is made complete by black-and-white photos of the cast from the 1935 film “Call of the Wild,” starring Clark Gable and Loretta Young, warming their hands over the little stove oven which still sits there today.

JACK NEIMANN’S BLACK FOREST STEAKHOUSE German, Steak 638 Peace Portal Dr., Blaine 360.306.8342 Black Forest Steakhouse 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 cooks their steaks different than most other steakhouses: They broil them in a 1,600-degree oven, leaving the meat tender and flavorful.

KURUKURU SUSHI Japanese, Sushi 11 Bellwether Way, Bellingham 360.392.8224, kurukurubellingham.com KuruKuru Sushi, which translates to “go around Sushi,” offers not only a good meal, but a good experience as well. Along with the more traditional sushi, delicious lightly tempura-fried sushi also makes its way around the conveyor belt. If you don’t see something you like, the chefs behind the counter will gladly make something for you.

LEADER BLOCK WINE CO. & EATERY

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BEST I TALIAN RESTAURAN T LOMBARDISITALIAN.COM • 360.714.8412

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Italian

2026 Main St., Ferndale 360.306.8998, leaderblock.com Leader Block pairs their extensive wine list with an Italian, from-scratch menu that emphasizes flavors of the region. This upscale menu makes it a perfect spot for a

date or special occasion, while the friendly Ferndale atmosphere and kids’ menu keep it appropriate for family dinners as well.

LORIKEET Tapas Bar 215 W. Holly St., Ste. 101, Bellingham lorikeetbar.com Designed to feel like a seaside resort bar, the atmosphere at Lorikeet is beachy, relaxing, and transporting. Food offerings rotate daily, but staples include small plates like ceviche and skewers. The extensive cocktail menu features numerous rumand tequila- based creations.

442 Peace Portal Dr., Blaine 360.332.4346, therusticforkeatery.com On the menu at The Rustic Fork, you’ll find a variety of authentic Italian dishes, from pizzas and paninis to cannoli and lasagna. All pizzas are 12” and feature a fire-baked thin crust, differentiating the Rustic Fork from other pizzerias in Blaine.

Stop by during lunch to choose from sandwiches, paninis, salads, and pasta dishes, or grab some pizza by the slice.

SALTINE New American 114 Prospect St., Bellingham 360.392.8051, saltinebellingham.com

MILANO’S ITALIAN SEAFOOD Italian,

Seafood

1210 11th St., Bellingham 360.599.2863, milanosrestaurantbar.com Formerly in Glacier, the Milano’s in downtown Fairhaven is your destination for fine Italian dining and seafood. Wine lovers will feel especially at home, as Milano’s boasts the largest wine list in Whatcom County. Despite being a highend restaurant, it’s also informal. You don’t have to dress up, and everyone is welcome.

ÖVN WOOD-FIRED PIZZA Pizza 1148 10th St., Bellingham 360.393.4327, ovnwoodfiredpizza.com The clean lines and urban upscale atmosphere of this pizza restaurant promise some very good food — and they deliver on that promise. They also serve crispy salads and excellent cocktails.

Dining here is the perfect way to spend an elegant lunch or intimate dinner.

RIFUGIO’S COUNTRY ITALIAN CUISINE Italian 5415 Mount Baker Hwy., Deming 360.592.2888, ilcafferifugio.com Rifugio’s brings fine dining to the “wilderness.” Fifteen miles out on Mount Baker Highway, just past Deming, sits a funky old cafe that has been transformed into an oasis for foodies and coffee-lovers alike.

Menu items befit their Italian name and the dinner menu changes weekly, begging for a second trip. A small covered deck with colorful lanterns sits adjacent to the dining room for your al fresco pleasure. Just beyond, in a meadow, sits a red deck used as a stage and centerpiece for special dinners under the stars.

THE RUSTIC FORK Italian

The short and sweet menu is described by owners as “new American comfort.”

Comfort classics are woven in with nods to international flavors and technique.

Saltine also offers a long list of European and American wines along with craft cocktails and local beer on tap.

SCAMPI OSTERIA Italian 4832 Alderson Rd., Blaine 360.393.4415 This Italian restaurant in Birch Bay is adjacent to The C Shop, just a short stroll from the beach. Scampi’s interior is dimly lit, with soft light entering through large windows at the front and from turned-down overhead lighting. The atmosphere has a romantic and upscale feel, with wall art adding a homier touch.

The food can be described in one word: incredible. The menu is wide, and includes traditional Italian meals as well as unique seafood dishes.

SKYLARK’S HIDDEN CAFE Eclectic 1308 11th St., Bellingham 360.715.3642, skylarkshiddencafe.com Skylark’s Hidden Cafe in Fairhaven is worth seeking out. From decadent breakfast items and house specialties to hearty dinner entrees, the menu at Skylark’s is varied and every bite delicious. Come for the food and stay for the jazz on select evenings.

THE STEAK HOUSE AT SILVER REEF Steak, Seafood

4876 Haxton Way, Ferndale 360.383.0777, silverreefcasino.com This award-winning restaurant offers elegant dining and an intimate atmosphere.

Prime-grade steaks are broiled at 1,800 degrees to lock in the natural juices and finished with a special steak butter.

Culinary Events Flatbreads of Italy February 6, 10 a.m.

Want a taste of Italy without leaving your home? This class will teach you how to make two traditional Italian flatbreads: A soft focaccia and a Asiagostudded fougasse. All you’ll need is some baking pans, yeast, flour, utensils, and your personal device.

King Arthur Baking Company Virtual Event

Valentine Heart Grahams February 10, 4 p.m.

Teach your kids to share the love this Valentine’s day with this children’s graham-cracker cooking class. Young chefs can enroll and make heart-shaped treats from scratch, ending up with a sweet gift for themselves or a loved one.

Tiny Onion Cooking School Virtual Event

Uncorked: Winemaker Dinner: Col Solare February 13

The Uncorked Winemaker Dinner series features a different local (or international) winery at every event — pairing five meticulously-prepared courses with a different wine per course. The menu is kept a secret until arrival, and dinners are both interactive and exciting. Register now for a chance to participate.

Packers Kitchen + Bar 9565 Semiahmoo Pkwy., Blaine

Artisan Baking at Home February 28, 12 p.m.

Bread fiends and aspiring bakers alike can take part in this series on artisan baking.

This four-day class explores everything on bread making from pre-ferments to handson dough making. Immerse yourself in this baking experience — it’s totally worth the dough spent!

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Taste Sip

A Welcome Addition to Bellingham’s Laid-Back Wine Scene Welcome Road Winery WRITTEN AND PHOTOGRAPHED BY DAN RADIL

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HERE’S BEEN VERY little movement on the Whatcom County wine scene over the past 10 years, and while craft breweries and tap houses have proliferated in the area, the addition of new wineries has been few and far between.

But Welcome Road Winery is set to change all that. The winery opened last October in the space previously occupied by the Black Drop Coffeehouse on the corner of West Champion Street and Grand Avenue in downtown Bellingham.

Owners Leigh McMillan and Kristen Dorrity selected Bellingham as their second location, which they feel is a perfect extension of their West Seattle tasting room and fulfills their desire to be a community-oriented/ neighborhood-friendly winery.

McMillan is a native Washingtonian while Dorrity, originally from New Jersey, moved to Seattle via California in 1993.

“We own a cabin in Glacier, about 45 miles east of Bellingham 80

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and we’re up there a lot,” said McMillan. “Welcome Road is the name of the ‘street’ our cabin is on.”

“We’d stop in Bellingham, have lunch, drink some beer… so when we started to think about places we could expand, it was just natural for us. And how we approach our tasting room experience just seems to be a fit with Bellingham.”

“Call it our brand,” said McMillan.

“We’re laid-back, we’re unpretentious, we’re outdoor-centric. We wanted to grow… but we wanted to do it in a way that still enabled us to be a part of the community.”

That makes Welcome Road a much-needed addition to a Northwest Washington market that already has more than its share of microbrewloving recreationalists. And with an impressive list of award-winning wines to back up their brand, this boutique winery has local wine enthusiasts abuzz.

Welcome Road became commercially licensed in 2011,

after Leigh earned her enology certificate from Washington State University’s Viticultural and Enology Program two years earlier.

Since day one, the winery has purchased the majority of its grapes from Yakima Valley’s Dineen Vineyards and Marcella Vineyard, both located in Zillah, Washington.

McMillan notes that she likes to make wines in a French tradition.

“The varietals we work with, for the most part, are Bordeaux varietals,” she says. “We like a lighter, earthy style that’s easier to pair with food. We do a lot with cabernet franc…and pair that with malbec and merlot and create some interesting and unique blends.”

Dorrity, a self-described “detailed person,” built the Bellingham tasting room bar and has also been “busy with fun stuff like scheduling, record-keeping, and working in the tasting room.”

And whether it’s in Bellingham or West Seattle, McMillan notes that their love of the outdoors translates into sustainability practices that their customers will notice.

“We don’t put foil on our bottles [because] it just adds waste; we use lighter-weight bottles which helps reduce CO2, and the vineyards we work with are certified sustainable.

That’s all an important part of how we operate.” 300 W. Champion St., Bellingham, 206.486.0788, welcomeroadwinery.com 

Dining Guide Taste They also have an extensive wine list. This dining experience rivals any of the big-town steakhouses in quality and service without the big-city price tag.

STORIA CUCINA Italian, Pizza 109 Grand Ave., Ste. 102, Bellingham, 360.734.1929, storiacucina.com Storia Cucina offers a simple, no-fuss menu meant to reduce decision-fatigue and prioritize quality over quantity. All pasta is made in-house on an imported Italian pasta extruder, and ingredients are as local as possible. The restaurant itself is bright, cheerful, and tastefully decorated, certain to lift your spirits even on a drizzly autumn night.

SWEET AS WAFFLES Waffles 2039 Moore St., Bellingham sweetaswaffles.com Sweet As Waffles offers a wide variety of both sweet and savory waffles, all created from house-made ingredients. They like to get “weird” with the recipes and experiment with unique combinations of toppings.

TEMPLE BAR Bistro, Bar 306 W. Champion St.,Bellingham 360.676.8660, templebarbellingham.com Continually recognized for their craft cocktails and small plates, Temple Bar aims to please.

In between delicious bites made from locally sourced ingredients, sip on a unique cocktail with house-made infusions and bitters.

meal with something off the ever-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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1617 Freeway Dr., Mount Vernon 360.428.1819, fortunemandarin.com

BOB’S CHOWDER BAR & BBQ SALMON Seafood, American

3320 Commercial Ave., Anacortes 360.299.8000, bobschowderbarandbbqsalmon.com Treasured for its fresh and local seafood, Bob’s Chowder Bar & BBQ Salmon has long been a favorite dining destination in Anacortes.

The restaurant specializes in all-things seafood, from fried calamari to oyster burgers and grilled wild prawns. Pair your meal with a huckleberry or sarsaparilla soda, wine by the glass, hard cider, bottled beer, or a featured beer on tap.

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 heart-healthy, and high-quality ingredients. Using freshly milled, organicallygrown, 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. Calico Cupboard will leave you full, but feeling homey, healthy, and happy.

12885 Casino Dr., Anacortes, 360.588.3525, swinomishcasinoandlodge.com Located on the waterfront within the casino, 13moons is sure to catch your attention. The menu offers a wide variety including first plates, entree salads, seafood, and steaks.

Give this go-to place for locals a try and you will be walking away satisfied.

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 are why it’s about to become your new go-to restaurant. Pair your

Tea warmed over a candle, delicious drinks with a slight exotic twist, tender and flavorful meat, and vegetables cooked to perfection are expected at this peaceful bar and restaurant with Chinese decor. The owner and staff remember regular patrons, creating a sense of community alongside mouth-watering food.

IL GRANAIO Italian 100 W. Montgomery St., Ste. 110 Mount Vernon 360.419.0674, granaio.com Owner Alberto Candivi gets up every morning to make some of the day’s pastas by hand, sculpting basic ingredients into the building blocks for lavish, rich Italian dishes served throughout the day. When the ingredients call for a lighter hand, his restaurant also turns out reserved, delicate dishes. Il Granaio is a practice in the intricacies of cuisine, displaying the best flavors Italian food has to offer. With more than 30 items on the entree menu, the list can be quite daunting — and the dessert menu is also impressive. The wine menu is also expansive, and the beer menu features several local craft brews. Their grappa selection does the Italian cordial the justice it deserves.

NELL THORN Seafood

CHUCKANUT MANOR Pacific Northwest

13MOONS AT SWINOMISH CASINO & LODGE Seafood, Steak

FORTUNE MANDARIN Chinese, Mandarin

SKAGIT

ingredient are carefully considered. Rotating specials and seasonal dishes make each visit unique and exciting.

116 1st St., La Conner, 360.466.4261, nellthorn.com

3056 Chuckanut Dr., Bow 360.766.6191, chuckanutmanor.com Tucked along Samish Bay, Chuckanut Manor has been serving flavorful Pacific Northwest fare for more than 50 years. Open for lunch and dinner, including a daily happy hour from 2 p.m. to 5 p.m., the restaurant is known for its mouthwatering seafood dishes, burgers, steaks, stellar service, and breathtaking views of Samish Bay. The dining room and bar are expansive and feature white tablecloths, nautical decor, and rows of windows that show off the magnificent views. In the summer, guests may also dine on the outdoor patio.

While the tablecloths might allude to fancy attire, the vibe is casual and everyone is welcome just as they are.

THE FAIRHAVEN Deli 100 N. Burlington Blvd., Burlington, 360.746.3183, fairhaventogo.com

Nell Thorn is seafood-heavy, so trying one of their seafood dishes is a must. Their daily specials take into account the freshest catches, but you’ll also typically find a seafood pasta, filet-topped salad, and oysters on the menu.

THE OYSTER & THISTLE RESTAURANT & PUB Seafood, Steak 205 E. Washington St., La Conner 360.766.6179, theoysterandthistle.com The Oyster & Thistle Restaurant and Pub takes the time to prepare food with care. Their pastas are handmade and handcranked using semolina flour and an eggrich dough. You’ll also find plenty of fresh, expertly shucked oysters and perfectly seared sea scallops.

Offerings at The Fairhaven are diverse enough to please every palate, and the flavors of each

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Taste Recipe

Multicultural Recipes WRITTEN AND PHOTOGRAPHED BY SAMANTHA FERRARO

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CREATED MY RECIPE blog, The Little Ferraro Kitchen,

Cheese Borekas with Wilted Greens Borekas are a very popular treat in Turkish and Jewish cuisine. Borekas come with different fillings, shapes, sizes, cooking methods, and pastry. But the basic theme is a buttery pastry that is filled with something delicious. I’ve made them a number of ways, with cheese and spinach or a sweet version filled with local blueberries. But truth be told, there is nothing like a savory cheesy boreka.

Photo by Kelsey Michelle Photography

nearly 10 years ago to share my love for world cuisine and to share my diverse cultural background. All of the places I’ve lived constantly inspire me in the kitchen and I like to showcase that with the foods I cook and the recipes I create.

Growing up in a Jewish family in Brooklyn, I wasn’t eating the same foods that my classmates were. Instead, my Sephardic mother taught me to roll meat stuffed grape leaves, and my Ashkenazi grandmother on my father’s side would make homemade challah and rugelach.

Years later, we moved to Hawaii and it was there that I fell in love with “eating from the land,” appreciating where food comes from, and also experiencing flavors I have never had before, such as passion fruit and papaya.

Then it was onto the mainland, California, and finally our home in Washington state, where I proudly share the melting pot that is my background in the beautiful Pacific Northwest.

Sharing my love for cooking and bold flavors is my love language. I love teaching and getting someone excited to try a new flavor or spice. These days, you can find me cooking all over social media, where I inspire the home cook to create bold and fresh flavors any night of the week!

1 tablespoon milk Za’atar Aleppo pepper Parmesan cheese

On the Side Labneh or Greek yogurt Lemon wedges

Ingredients

Instructions

1 tablespoon olive oil + ½ cup olive oil, separated 1 shallot, chopped finely 1 bunch of kale, hard stems removed and leaves roughly chopped 1 bunch of Swiss or rainbow chard, hard stems removed and leaves roughly chopped ½ cup crumbled feta cheese 4 ounces shredded mozzarella 1 bunch of dill, hard stems removed and roughly chopped Zest of 1 lemon Salt and pepper to taste 1 roll of phyllo (a package usually comes with 2 rolls), defrosted

• Preheat oven to 375 degrees Fahrenheit while you prepare the rest of the recipe.

Toppings 1 egg 82

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• Over medium heat, add 1 tablespoon olive oil and saute shallots for a few minutes until softened. Add chopped greens and saute for 2–3 minutes until wilted. Add to a bowl and cool for a few minutes.

• Add the feta, mozzarella, dill, and lemon zest to the greens and mix to combine.

• Roll out phyllo and place a damp towel over the sheets not being used yet.

• Place 1 sheet of phyllo on a clean surface and brush with olive oil all over. Repeat with 2 more sheets, stacking them on top of each other.

Cardamom, Date, and Rosewater Challah

Cheese Borekas with Wilted Greens

• Take about ½ cup of filling and place filling alongside the longer end of the phyllo. Roll phyllo up so it looks like a long snake, then curl one side in so it’s coiled into a round boreka.

• Continue with remaining phyllo and mixture until you have 6 boreka.

• Whisk egg wash and milk together and brush egg wash all over boreka and sprinkle with za’atar, Aleppo pepper, and an extra dusting of grated Parmesan cheese.

• Place phyllo rolls on a parchment lined baking sheet and bake at 375 degrees for about 20 minutes. The outside should be golden brown and crispy.

• Let cool for a few minutes and serve with yogurt or labneh and an extra squeeze of lemon juice.

Cardamom, Date, and Rosewater Challah Persian flavors of rose water, cardamom, and honey are some of my favorites. They are bold, aromatic, and perfumed and go well in a number of recipes. Here, I took traditional challah and added a sweet and floral mixture

inside the braids. Once you cut into this challah, you’ll see a beautiful design full of dried fruit and pistachios.

Ingredients 1 cup lukewarm water 1 packet yeast (¼ ounces) 1 tablespoon sugar 3 tablespoons honey ¼ cup vegetable oil + more for greasing bowl 2 eggs 4 cups all-purpose flour + more for kneading 1 teaspoon kosher salt

Date Mixture 2 cups chopped dates 1 cup pistachios 2 teaspoon cardamom 1 teaspoon vanilla 2 teaspoon rosewater ½ lemon, zested and juiced 1 cup water 1 tablespoon honey

Topping 1 egg + water for egg wash 1 teaspoon honey

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Taste Recipe

Cardamom, Date, and Rosewater Challah

Rose petals Chopped pistachios

Instructions • In the bowl of a stand mixer, add 1 cup warm water, yeast, and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 10 minutes.

It should begin to foam up and you should see little bubbles.

• Add eggs, oil, and honey and whisk together.

• Using a dough attachment on your mixer, gradually add flour and salt (about ½ cup at a time) with the mixer on low. Continue to mix until everything is incorporated. The dough should begin to pull away from the bowl and come to one large ball of dough.

• Turn the dough onto a very well-floured surface and knead for about 5 minutes.

• In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot to rise until doubled in size, about 1 hour.

• While the dough is rising, make the filling. In a medium sized pot, add all of the date mixture ingredients and place on medium heat and cook until dates are softened. Turn off heat and allow to cool for a few minutes. Then transfer mixture to a food processor and puree until a thick paste forms. Set aside.

• Preheat oven to 350 degrees.

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• When dough is ready, punch the dough down and divide dough in half — these will be your challah.

Cover 1 ball of dough as you work with the other.

• Divide dough into 3 pieces (or more if you’re making another braid) — these will be your braid strands. Take 1 of the strands and roll, making a long snake (about 12–15 inches long). It should be thick enough to stuff (about 1–2 inches thick). Use a rolling pin to flatten the strand.

• Next, use a teaspoon to fill each strand with the date filling and press the mixture gently in the dough.

Bring the strand together by pinching with your fingers and making sure no filling peeks out (but it’s okay if some does). Once sealed, gently roll the strands and begin braiding.

• Line 3 strands together and pinch at one end.

Braid a 3-strand bread and pinch the bottom ends together.

• Place on baking sheet and cover challah with a towel to let rise for another 30 minutes.

• When done, brush challah with egg wash and honey.

Sprinkle rose petals and pistachios on top.

• Bake at 350 degrees for about 30–35 minutes or until the challah is a light golden brown color.

Let cool before cutting.

For more multicultural websites from Samantha Ferraro, read this month’s Online Exclusive at BellinghamAlive.com or visit Samantha at LittleFerraroKitchen.com. 

Dining Guide Taste

SAKURA JAPANESE STEAKHOUSE & SUSHI BAR Japanese 1830 S. Burlington Blvd., Burlington 360.588.4281, sakuraburlington.com Professional Teppanyaki chefs take you on a journey of delicious and interactive dining at Burlington’s Sakura Japanese Steakhouse.

Using the freshest ingredients and perfect seasonings, they stir-fry your meal right before your eyes, creating a fabulous feast. Choose from steak and chicken to salmon and shrimp; each meal is served with soup, salad, rice, and vegetables. If it’s sushi you crave, they also offer a full sushi bar.

SALT & VINE French 913 6th St., Anacortes 360.293.2222 An international cheese, wine, and charcuterie shop, Salt & Vine offers the best of both worlds. It’s a boutique artisan grocery where you can sit down and enjoy the offerings, and then, if something tickles your fancy, you can take it home to enjoy later. While some choose to grab-n-go, others decide to stay a while. The cozy, intimate environment works great for a date night or happy hour with friends.

THE SALTED GRAPE Bistro, American 110 N. 1st St. Unit A, La Conner 360.399.1166, thesaltedgrape.com If you’re looking for your new favorite restaurant, head to La Conner and check out Salted Grape Bistro. Before shifting to a career in food, Chef Nathan Salter went to school for art and sculpture. You’ll find traces of his artist talent in his dishes, which are all beautifully plated, with eye-catching shapes, colors, and designs. Pair this with owner and Sommelier Leslie Grover’s wine expertise, and you’re in for a treat.

SHAMBALA BAKERY & 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 options and an array of sandwiches, salads, pizzas, and lighter fare items such as quiche and soup. Their daily specials take advantage of what’s in season.

SKAGIT VALLEY’S FARMHOUSE American 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 mouthwatering pie showcase and through a gift shop that has the perfect items for Ma and Pa. The decor is reminiscent of country living. Even though their breakfasts are famous, try their lunch and dinner menus as well — when you eat here, you’re home.

SWINOMISH SPORTS BAR & GRILL American

12885 Casino Dr., Anacortes, 888.288.8883, swinomishcasinoandlodge.com Located along the waterfront of Anacortes, this is not your run-of-the-mill sports bar.

While you can go the more classic bar-food route, this restaurant offers Italian, barbeque, seafood, Southern, among many other cuisine styles. Find the latest lines, watch the race, or grab a beer and grub as you watch every play, pass, and score.

VAGABOND STATION Southern 2120 Commercial Ave., Anacortes 360.421.4227, vagabondtrailerfood.com Vagabond Station is known for its mostly Southern-style menu with a few curveballs. Dig into a prime rib sandwich, a meat-lover’s dream that is difficult to find in this day of well-done meat. Try a bowl of Vagabond Chili, the Santa Fe cornbread, or a wiscuit — biscuit dough cooked in a waffle maker. Of course, there’s crispy fried chicken and waffles, and their signature sandwich, the Yard Bird: chicken, cheddar cheese, and gravy piled onto a fresh, fluffy biscuit.

ISLAND COUNTIES CAPTAIN WHIDBEY INN American 2072 Captain Whidbey Inn Rd., Coupeville 360.678.4097, captainwhidbey.com

TAQUERIA LA BAMBA Mexican 2222 Riverside Dr., Ste. 850, Mount Vernon 360.424.0824 Off the road and inside a small plaza sits a little gem — a family-run, low-key Mexican restaurant. Taqueria La Bamba offers authentic taco truck food in a sit-down restaurant.

The salsas are spicy, full of flavor, and made in-house. If you’re looking for authentic Mexican food at a low price, eat here and you won’t be disappointed.

The entire menu features down-to-earth items that are reasonably priced, locally sourced, and well-balanced. While the inn does serve as a special-occasion spot, folks dressed in shorts and a T-shirt are also welcomed. Built in 1907, Captain Whidbey Inn is a historical gem.

CATKIN CAFÉ American 11 Point Lawrence Rd., Olga, 360.376.3242, catkincafe.com

TRUMPETER PUBLIC HOUSE Gastropub 416 Myrtle St., Mount Vernon 360.588.4515, trumpeterpublichouse.com Trumpeter is an ideal combination of high-end, fine dining, and English pub fare. Try traditional pub selections or more unique seafood choices. Additionally, Trumpeter looks to accommodate all tastes with gluten-free dishes and the option to make any dish gluten-free. Of course, a pub isn’t complete without beer and Trumpeter completes the dining experience with 18 taps of local and European brews.

CYNTHIA’S BISTRO American 65 Nichols St., Friday Harbor, 360.298.8130, cynthiasofcourse.com

THE UNION TAVERN — LOCAL 902 American 902 Commercial Ave., Anacortes 360.873.8245, theuniontavern-local902.com Patrons can get the perfect-size dish in a flavor profile to satisfy any craving. With plenty of beers on rotation, there’s the basics plus a surprise or two. Cocktails are another highlight — you won’t find Red Bull vodkas or overly sweetened Mai Tais here. The staff uses fresh juice, quality spirits, and house-made sours and grenadine. Staffers are encouraged to create their own cocktails, and the tastiest concoctions get a place on the menu.

The menu of this Orcas Island eatery may be small, but it is mighty. Breakfast and lunch are served late and their menu features meat and produce grown on the island. Don’t forget about their bakery before heading out — all sweets and baked goods are made in-house.

Located in a renovated 1920s home, this local San Juan Island staple is known for their innovative menu selections. You can enjoy lunch, or even an extended breakfast, daily in spring and summer. They are famous for their brunch, but you might try stopping by later in the evening for their dinner menu — a special treat.

DOE BAY CAFÉ American 107 Doe Bay Rd., Olga 360.376.8059, doebay.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

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Taste Dining Guide

Evolve Chocolate + Cafe

Brotherton have stuck to their mission of providing world-class seafood and vegetarian dishes.

Speedy Gonzales

FRIDAY HARBOR HOUSE Regional NW

Ingredients: 85% chocolate, house coffee liqueur, double espresso, cajeta, steamed milk, vanilla whipped cream $10

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 provide a sweeping panorama of water and sky. In addition to the delicious food menu, Friday Harbor House is one of the few island restaurants to offer a full bar at brunch every day of the week.

INN AT LANGLEY American 400 First St., Langley, 360.221.3033, innatlangley.com If beauty were a taste, this would be it. As a guest, you’re taken on a mouth-watering culinary journey through a multi-course tasting menu. Not only is the meal a delight for the taste buds, but there are also surprises at each turn, whether it’s the presentation or the accoutrements. Each guest is served as if they are the only one in the dining room.

The menu is prix fixe, with an additional charge for wine pairing. Dinner here is more than just a meal; it’s an experience. $ $ $ $ ISLAND SKILLET Homestyle

Photo by Cocoa Laney

325 Prune Alley, Eastsound, 360.376.3984

S

OME PEOPLE ARE wine aficionados, others know a

thing or two about beer, and I consider myself to be a hot chocolate snob. I’m not easily impressed by any old cup of cocoa — so I’m serious when I say that Evolve Chocolate + Cafe has created the perfect indulgence for Valentine’s Day. Or, well, whenever.. In my opinion, boozy hot cocoa is welcome on any day of the week.

The Speedy Gonzales’ chocolatey base is enhanced by two shots of espresso and a healthy pour of house-made coffee liqueur. It’s rich without being cloying, and with all that caffeine, you can probably guess how this beverage got its name.

Best of all, there’s a secret ingredient: Cajeta, or spicy Mexican caramel. Coffee and chocolate alone are a match made in heaven, but the cajeta’s subtle kick makes the Speedy Gonzales next-level yummy. Top it off with vanilla whip, serve it with a spoon, and voila — the result is basically Valentine’s Day in a mug. 1200 11th St., Ste. 201, 360.220.1898, evolvefairhaven.com COCOA LANEY

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Beloved by loyal patrons for its large portions and casual, customizable meals, Island Skillet is a must-stop for anyone visiting Orcas Island. A rustic metal rooster outside the entrance sets the tone. Start the day with a skillet breakfast complete with a bottomless cup of coffee. Sandwiches rule the lunch menu, and you can choose from a lengthy list of sides and customizations for most items, so you can totally have it your way.

PRIMA BISTRO French 201 1/2 First St., Langley 360.221.4060, primabistro.com A quintessential South Whidbey dining ­experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. The selection of red and white wines offers options for connoisseurs of every stripe, along with a full bar. For fabulous food, elegant ambience, and world-class views, be sure to visit Prima on your next visit to Whidbey Island.

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SALTY FOX COFFEE American

When owner Andrea Hampton put together her coffee shop’s food menu, she worked hard to create items that were easy to make, but still healthy and satisfying. She wanted to be able to serve ferry riders on a time schedule, along with locals who come in for breakfast or lunch.

Guests can take anything to go, including sealed wine and beer, much of which is locally made on the island.

SAN JUAN ISLAND BREWING CO.

Courtesy of Downtime Taps

85 Front St., Friday Harbor 360.622.2486, saltyfoxcoffee.com

GREAT TASTES

American

410 A St., Friday Harbor, 360.378.2017, sanjuanbrew.com At San Juan Island Brewing Company all the brews are named after San Juaninspired concepts, and if you can’t decide what brew to try, order a sampler. 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. The thin crust is crispy on the bottom, but still soft and chewy.

TOBY’S TAVERN Seafood 8 NW Front St., Coupeville, 360.678.4222, tobysuds.com

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Overlooking the scenic Penn Cove in the center of old Coupeville, Toby’s Tavern offers diners a dive bar ambience with a delicious menu of seafood favorites. Steamed and soaked in a scrumptious mix of simple seasonings, wine, and juices, Toby’s robust offering of mussels makes for a memorable visit.

VINNY’S RISTORANTE Seafood 165 West 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. As well as a good selection of pastas, Vinny’s has seafood and meat entrees, many of them traditional favorites. The cocktail list includes the classics, along with some fun offerings.

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Just trust us: Next time you’re at Downtime Taps, you should pair your porter with a S’mores Kit. It comes with a mini heater so you can roast your marshmallows exactly how you like ‘em.

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The Tadka Dal from Curry House is the cure to whatever ails you. Spicy yellow lentils come together with cumin, ginger, garlic, and green chilli for a flavorful, nutritious, and wholesome meal.

You can’t go wrong with anything on the menu at Pete’s Poutine, but Pete’s Canadian Beef Poutine is a classic for a reason. It’s the best kind of food truck fare: Quick, satisfying, and downright decadent.

At Black Pearl Asian Fusion, the Thai Yellow Curry Vermicelli is more than your classic noodle bowl. Topped with yellow chicken curry, these noodles pair perfectly with fish sauce dressing to create a delightfully tangy dish.

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The Champurado from El Tapatio Food Truck will keep you cozy all winter long. Made with rich chocolate and plenty of warming spices, this wintertime drink is a classic in Mexico.

For a lunch that’s anything but boring, order the Bento Box Special from Oishii Teriyaki & Rolls. Your menu item(s) of choice comes served with chicken teriyaki, white rice, miso soup, and salad.

Can’t choose what to order at Burnt Ends BBQ? Order the 2 Meats Plate for a little bit of everything. It’s served with your choice of sides — but whatever you do, don’t sleep on the mac ‘n’ cheese.

Whether or not you’re vegan, the Aztec Tamales from New Mexico Tamale House are worth ordering.

These Southwestern delights are perfectly spiced and filled with goodies such as sweet corn, bell pepper, tomato, and green chili.

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Image by Jeff Barclay

Notes Lasting Image

A winter scene in Whatcom County following the 2021 Christmas snow.

This photo was processed to resemble a painting.

JEFF BARCLAY

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 write-up 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.

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