Bellingham Alive February 2023

Contents

36Steaks, Seafood, and Sips

Marrying the flavors of food and drink isn’t just a formula; it’s an art form. As such, it makes sense that every chef has their own approach. For our annual restaurant issue, we asked a few of our favorite local eateries to pair a libation with a meat-based main course—and the results are as delicious as you’d expect. Each chef used top-notch ingredients to create pairings that are nothing short of mouth-watering, from fresh fish to perfectly seared steak and a variety of craft cocktails. Let these dishes set the stage for your next date night on the town, or use them as inspiration for a home-cooked meal to remember.

Photo by Cocoa Laney

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.

BE IN THE KNOW

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

BLUE WATER POTTERY

“When Jeremy Noet was in school, he had always been set for science, even pursuing a physics degree in college. But, a taste of the whirling wheel and fireformed clay molded his life towards arts instead.”

To learn more about Jeremy, his wife Megan, and their business, check out Alison Poppe’s article on Blue Water Pottery at bellinghamalive.com.

“Bellingham is full of femme creatives, and many of these artists make wearable works of art that can be shown off every day rather than just hung up in your home.”

Welcome to a new month! Today’s article is our web exclusive for our double November/December issue, written by Gaia Crans with photographs by Marion Bouquet. The article features her shop @golden_ fern_adornments, as well as several other tempting stores!

“Stepping into Maikham Lao and Thai might feel like stepping into another world which is exactly how Chef and Owner Usanee Klimo wants her customers to feel.”

Our review of @maikham_thai gives you a quick peak into the life of Chef Usanee and will tempt you with tales of her delicious dishes! Written by Sophia Struna and photographed by Cocoa Laney.

Photo by Marion Bouquet

Photo by Megan Noet

Photo by Cocoa Laney

Celebrations and Sweet Tooths

WE’VE ALREADY MADE it to February, which means that Valentine’s Day is just around the corner. I believe this month divides people into two categories: those who get excited about romance, and those who get excited about candy. Valentine’s Day is lovely, but personally, I’d qualify myself as a member of the latter camp.

My friends can tell you that I have a notorious sweet tooth especially when it comes to chocolate. Luckily, February brings us more than one sugar-fueled occasion to celebrate. The ever-reliable daysoftheyear.com says that Feb. 1 is National Dark Chocolate Day, whereas National Cream-Filled Chocolates Day falls on Feb. 14. (I’m personally a milk chocolate girl, but for some reason, National Milk Chocolate Day doesn’t happen until July 28. Who decides these things anyways?)

In other words, February is a big month for someone whose literal first name is Cocoa. I think my name makes me uniquely equipped to give chocolate-centric suggestions, so if you’re looking to celebrate the season in the sweetest way possible, here are some of my top picks:

• Pick out a new read at Village Books, then dive in while enjoying a sipping chocolate from Evolve Chocolate + Cafe on the mezzanine level. This is maybe my all-time favorite activity on lazy winter Sundays, especially when I manage to snag a high-top table with views of the bay.

• If the weather calls for something cooler, indulge in a cone from Sirena Gelato. Their flavors are made with top-notch ingredients like premium black cocoa, and I dare you to stop at just one scoop.

• Coffee lovers have got to try Narrative Coffee’s take on the classic mocha. Their version is crafted with cocoa from Ritual Chocolate, an award-winning company known for their beanto-bar philosophy.

• Gather your friends for a DIY local chocolate tasting. Bellingham might be known for its beer and coffee, but we have a formidable chocolate scene too. Check out places like K’UL, Forte Chocolates, Sweet Art, Chocolate Necessities, and Luna Vida Raw Chocolates for sweet treats crafted right here in the North Sound.

• Even better, attend a professionallyled chocolate tasting at Black Fern Coffee (check @blackfernbham for dates). These events are guided by Alina Seredian, a.k.a. the confectionary genius behind Charmed Chocolat (p. 89), so you know you’re in for something good.

• What’s better than chocolate alone? Chocolate and wine, of course. Head to Samson Estates for a glass of vino, then pair it with a gourmet chocolate wine truffle by Chocolate Necessities. These one-of-a-kind treats were created in collaboration with Chocolate Necessities, and each truffle is designed to complement the flavors of the wine. (Speaking of pairings, you’re trying to learn more about the ins and outs of matching drinks and food, check out our feature on p. 36.)

February is our annual restaurant issue, so rest assured that you’ll find plenty more inspiration for local eats within these pages. On behalf of all of us at Bellingham Alive, I hope that your month is filled with celebration whether it be in honor of Valentine’s Day, Galentine’s Day, National Dark Chocolate Day, or (preferably) all three.

COCOA LANEY

Editor In Chief

Make and Take Pussywi ow Heart Wreaths

February 4th, 9am

Adorn your door with this sweet, heart shaped wreath made with cut pussy wi ows and wrapped with ribbon. Class fee is $39.99.

Open Every day at 9am

Mason Bees, the Ultimate Po inator

February 11th, 9am

Local mason bee expert, Doug Banner wi teach you how to raise, care for, and a ract mason bees to your garden. They are one of the most e cient po inators and wi become a welcome guest in your garden. Class is free.

February at the nursery is a about promise and potential; every seed, every bud is bursting with life. At Garden Spot Nursery, gardeners and knowledgeable experts are ready to assist with garden design, selecting the right plant for your space, and any burning questions you may have. Whether you are looking for soil, gi s, seeds, bulbs, houseplants, or outdoor plants, Garden Spot has got it a . Start your season with your Garden Spot Friends and we wi grow be er together!

Make and Take Sweet Pea Pussywi ow Planters

February 18th, 9am

Fragrant sweet peas are one of our favorite spring owers! Make a planter fu of sweet peas, pansies, and primroses with an a ached pussy wi ow tre is. Class fee is $39.99.

Seed Starting 101 February 25th, 9am

Join our veggie expert, Sage, for a crash course in seed starting. She wi help you select the best varieties for your garden, show you a of the tools you wi need, and teach you how to plant and care for your starts. Class is free.

Megan A. Barnes

206.383.4407

meganbarnes@windermere.com

Leah Foster

Leah Foster is the owner of Pumped Bellingham, a low waste living shop offering bulk home and self care goods sold by the ounce, along with other items to help reduce single use plastic and other waste in your home. She and her husband along with their two kids love living in the PNW and exploring all that Bellingham has to offer.  p. 68

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

Nicole Kimberling

Nicole Kimberling is a novelist and the senior editor at Blind Eye Books. Her first novel, “Turnskin,” won the Lambda Literary Award. Other works include the “Bellingham Mystery Series,” set in the Washington town where she resides with her wife of thirty years, and an ongoing cooking column for “Lady Churchill’s Rosebud Wristlet.” She is also the creator and writer of a serial fiction podcast called “Lauren Proves Magic is Real!” which explores the day-to-day case files of Special Agent Keith Curry, supernatural food inspector.  p. 25

Dan Radil

Dan is a lifetime resident of Washington who took an interest in the state’s wine industry in the mid-1980s. A freelance wine writer and educator for the past 20 years, he and his spouse, Zacchoreli, make a habit of enjoying great food and Northwest wines both at home and on the road. His free time often centers around the yard and garden, volunteer work for the Whatcom Beer & Wine Foundation, and following his beloved Washington State University Cougars.  p. 82

“I do my best for the clients I work with and our community.”

PACIFIC NORTHWEST HEALTH PERKS

“I have been wanting to try yoga and January’s yoga poses gave me the resources to try a few moves in the comfort of my home, my daughter even joined in! Thank you for the continued great read!”

Jessica T., Bellingham

Hi Jessica, we’re so happy to hear it! I’m of the belief that yoga is for everyone, and it’s an important part of my own routine. It’s great to know that our list gave both you and your daughter the inspiration to try out some poses at home. -Cocoa L., editor in chief

Hi Carrie, we’re thrilled that you enjoyed reading our November/December issue (because we enjoyed putting it together!).

Our area is rich with so much culture and creativity, both during the holidays and year-round. PS: I’m especially fond of our holiday recipes, so if you try any at home, do let us know how they turned out.

-Cocoa L., editor in chief

“Love the multi-diversity and multi-generational approach to your magazine! You provide something for everyone keep up the great effort.”

Cynthia B., Bellingham

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.

“Well, you did it again. The November/ December issue of Bellingham Alive hit so many different areas of interest for me. I learned about new local stores to do my holiday shopping as well as restaurants and recipes to try. Keep up the great work, you have a loyal reader in me.”

Carrie V., Lynden

Cynthia, this comment means quite a lot to me! As a team, one of our top priorities is to make sure that all members of our community feel represented by Bellingham Alive. The effort to be inclusive is intentional, and we really do strive to provide something for everyone.

-Cocoa L., editor in chief

Amberleigh Brownson

What is your role at the magazine?

I am a business development specialist here at Bellingham Alive I help connect businesses to the community, visitors, and other businesses for shared goals reached, comradery, strength, and vision.

What is your background?

I am a published author with a history in the performing arts and am a professional wine judge, sommelier, and human rights activist. I have extensive restaurant experience and have consulted food and beverage folk for years. I love connecting people and seeing thriving results.

What’s the most rewarding part of your job?

Knowing I’m helping people achieve success with their business by providing quality products and services to their customers.

What do you like to do outside of work?

I love cooking for my family and friends, reading, dog time, wine pairing, drawing/coloring, listening to music, dancing, swimming, boating, photography, shooting, watching movies, martial arts (USTA!), playing with my children, Minnesota Vikings, driving, and singing. And hugs. 

Photo by Cocoa Laney

Courtesy

Meet the Coordinator of Western’s Black Student Coalition

Q&A with Nia Gipson

PHOTOS COURTESY OF WESTERN WASHINGTON UNIVERSITY

What is your background and current position at Western?

First and foremost, I am a Black woman born and raised on the Southside of Chicago. I moved to Bellingham in July of 2021. I am a first-generation college student, and the first in my immediate family to receive both my bachelor’s and master’s degrees. I have a B.S. in Agricultural and Consumer Economics from the University of Illinois at UrbanaChampaign, and a M.S. in Educational Leadership Studies with an emphasis in College Student Development from Oklahoma State University.

I have been at Western for a little over a year, formerly serving as the Resident Director of the Beta Gamma Community. In August 2022 I transitioned over into my current role, in which I have the honor and the privilege of serving as the inaugural Coordinator of the Black Student Coalition (BSC).

Tell me about your work with the Black Student Coalition.

As the Coordinator of the BSC I oversee all operations related to this office. I work with my student staff to create smalland large-scale programming, and I serve as a co-advisor to the BSC Clubs that are housed under both the Black Student Coalition and the Ethnic Student Center. Another facet of my position focuses on outreach, so not only collaborating with campus partners but connecting with the Bellingham community in large.

What aspects of this role are most rewarding?

If I had to narrow it down, I would say first is the daily interactions I get to have with my students. There is something beautiful about the genuine relationships I have the opportunity to build with each student that comes in the door. To see them smile, laugh, commune with one another, and feel a sense of belonging makes the job worthwhile.

The second thing that I find most rewarding is the gratitude that is always expressed by our students. When we had our first large-scale program, which was a private screening of “Black Panther 2,” they were ecstatic! I emember students walking into the theater, and when they realized it was only our group they said, “Oh, we have this to ourselves! This is nice!” The pure Black joy that existed in that moment in having that shared experience, and the freedom to truly engage with the movie, was absolutely amazing.

The second event was one of our smaller-scale programs with Dr. Sislena Ledbetter, the executive director for Counseling, Health, and Wellness, called the Love Space. The time before finals can be chaotic and stressful for our students. We created this space where we could care for our students by making them food, providing a space to study, and helping them to take time to care for themselves. There was dancing, singing, and laughter, and they were so grateful to have that moment. The students were constantly saying how much they needed a break and how this one event gave them the momentum they needed to finish strong.

It’s the small things that make this job, regardless of any challenge I may face, so rewarding.

When it comes to life on campus, what are some of the main challenges and concerns expressed by Black-identifying students?

Being a Black student at a predominantly white institution (PWI) is a challenge within itself, and our students are forced to learn how to navigate these systems. In conversations that I have had with my students, and what I know of the history of the Black student experience at Western, there are a few common challenges: having a sense of belonging, addressing the anti-Blackness that exists at Western and in Bellingham, mental health, safety, and having their experiences not only heard but having the university take action to address their concerns.

How is the University working to address these concerns?

We have done a few things as a university to begin addressing some of these challenges, such as creating the BSC, a space that exists because of student advocacy. We have Black Affinity Housing, which is one of the affinity programs within Housing and Residence Life. We have held care spaces and listening sessions so that the concerns of our students are going to the ears of leadership. We have also hosted workshops and do a lot of work within the

Access, Diversity, Equity, and Inclusion unit (ADEI) to start addressing anti-Blackness on campus.

In my role personally, I focus on creating spaces for our students to be their authentic selves, and another phenomenal thing that is happening on campus is the work that our students are doing to create better experiences for one another.

This year’s Black History Month theme is Black Resistance. What does that phrase mean to you? There are two definitions of resistance that I favor when I think of Black Resistance. The first is, “the refusal to accept or comply with something.” The second is, “the act or power of resisting, opposing, or withstanding.” When we break down the second definition and look at how the word “withstand” is defined, it is to “remain undamaged or unaffected by.”

When I look at these definitions and think about the history of my people, I am reminded that throughout our history we refused to comply and be damaged by the inhumane systems that were created to tear us down. We continue to fight, we continue to rise, we continue to thrive, and we continue to find joy.

When I think of Black Resistance, I think of the words by James Weldon Johnson in “Lift Every Voice and Sing”: “We have come over a way that with tears has been watered / We have come, treading our path through the blood of the slaughtered / Out from the gloomy past / Till now we stand at last / Where the white gleam of our bright star is cast.”

Black people have endured so much, and we continue to face injustices, but we stand strong, and we have hope, and that can never be taken from us. When I think of the phrase Black Resistance, I think of Black joy, and how that is centered in our resistance. We are unapologetically and authentically us.

This is how we came up with Western’s theme for Black History Month: Unapologetically Black. To continue to resist, to withstand, we must continue to show up authentically and what better way to do so than to constantly embody Black joy?

How would you like to see the Bellingham community uphold the ideals of Black History Month, both in February and throughout the year?

I would like for the Bellingham community to uphold the ideals of Black History Month by not limiting the celebration of Black people to 28 days out of the entire year. I would like for us to move beyond performative acts of having Black Lives Matter on storefront windows downtown and actually do the work to center the Black experience in our practices.

I challenge folks to question: What does it look like to incorporate BIPOC voices in our work? What does it mean to center social justice in our conversations? How can I support BIPOC business? How can I continue my learning so that I am not upholding the systems that were built to work against the success of the Black community?

I believe that it is then the moment where everyone incorporates access, equity, diversity, and inclusion into everything that they do that we can truly uphold the values and ideals of Black History Month.

And lastly, do you have any insight into Western’s programming for Black History Month? We have a lot of amazing programs in store for Black History Month. We are kicking off our month-long celebration with a grand re-opening of the BSC and closing out February with the Legacy Ball. In between, we will have educational workshops, cross-campus collaborations, a photo shoot entitled “Black Resistance; Black Joy,” a gallery showcasing Black student artwork, and so much more!

I am so grateful for my supervisor Amy Salinas Westmoreland, Co-Chair Chelsea Joefield, the Ethnic Student Center program manager and club advisor, and my committee for coming up with a wonderful offering of programs for Black History Month, and I cannot wait to share in the celebration with the Western and Bellingham communities.

For more information on Western’s Black History Month programming, visit wwu.edu/black-history-month.

The Latest Star in A Culinary Constellation

Fine Tuning an Everyday Classic

Ritual Records

FRESH COATS OF mauve and ebony paint and a new name, Ritual Records, were not the only changes that came to everyone’s favorite record store in Downtown Bellingham last year. New ownership in the form of Cory Blackwood brought a larger vinyl variety, updated logo, and a shop pup named Ezra.

ONE OF BELLINGHAM’S wellknown entrepreneurial teams has brought another destination restaurant to the proverbial table. Estelle is a new French-inspired bistro that opened in Fairhaven in late October of 2022.

Chefs James Zamory, Aaron Saurer, and Sean McDermott have been making culinary moves in Bellingham since 2020. After being scouted in New York City by investor Skip Williamson, they brought their culinary concept Carnal to Bellingham and hit the ground running with their live-fire cooking and focus on savory, fullbodied flavors.

The same team opened Accomplice in 2021, a burgerfocused comrade to Carnal. Right next door to their other place, the burger, fried chicken, and sandwich shop highlights their ability to modernize and elevate American comfort cuisine.

Now, these movers and shakers have opened up a third venture a little farther away, although not by much. Estelle opened up in the space

Four Ways to Celebrate Galentine’s Day

WRITTEN BY COCOA LANEY

left behind by Swim Club Wet Bar, and has transformed the interior into a stylish ‘50s-inspired bistro. The rich browns, white marble, and warm globe lights are now open seven days a week to invite you in.

The chefs are putting their past experience in high-end NYC kitchens to work here, having developed a French-American menu that aims for impressive dishes that can still be approachable for diners. For example, the Ham and Gruyere Sandwich ($16) features mustard seed mayo and pickled cucumbers, and the New York Strip Steak Frites ($33) is served with a brandy peppercorn sauce and fries tossed in duck fat, parsley, and lemon.

Estelle also presents a hardy selection of wines and craft cocktails, and even offers Frenchpress coffee that would be delicious with their Bay Leaf Creme Brulee ($10). All-in-all, this new bistro from a proven team promises delicious food and a chic place for drinks and dates. 1147 11th St., Bellingham, 360.656.5045, bistroestelle.com KRISTEN BOEHM

A longtime music-lover and regular customer of Everyday Music, Blackwood grew up listening to industrial musical legends like Nine Inch Nails and Swans, and he can often be seen wearing band tees displaying them. Though he describes himself to have “no talent as a musician” he left his job as a sales representative to plug the void left by Everyday’s imminent closing.

“[My wife and I] did it in a very quick amount of time. I’ve never owned a business; it was all trial by fire and learn as you go,” says Blackwood.

Blackwood doesn’t plan to make any drastic changes, keeping the layout and CD and DVD selection. But starting with the things he loves (hip hop, punk rock, and Bowie), he wants to expand the size and genres of Ritual’s vinyl collection to feature the obscure and diverse tastes of those around him.

As a 20-year resident of the area, Blackwood hopes to increase the shop’s engagement with the community, already participating in Downtown Bellingham Partnership’s First Fridays art walk. After settling in, he hopes to launch promotions of local artists, host album release parties, and continue to showcase local artistry. 115 E. Magnolia St., Bellingham, 360.676.1404, ritual-records.com ALISON POPPE

GALENTINE’S DAY (FEB. 13) is all about celebrating female friendship. This unofficial holiday originated on the TV show “Parks and Recreation,” and it’s now become a yearly tradition for women across the U.S. Here are our ideas for how to mark the special occasion:

Paint and Sip

If your crew is artistically inclined, pay a visit to CreativiTea in Fairhaven. Customers can paint their very own piece of pottery while enjoying snacks and a pot of tea (or glass of wine if you’re so inclined).

Estelle

Courtesy of Estelle

A Community Coffee Spot in Cordata Maple Bar

CORDATA IS ONE of Bellingham’s largest neighborhoods, but one thing has been lacking: a true community coffee shop. Maple Bar, opened late 2022, aims to change that Maple Bar is the brainchild of Adam Foy, a lifelong entrepreneur whose latest project was to transform a oncedrab real estate office into the funkiest coffee shop in town. The ‘70’s-style decor immediately set a playful tone, distinguishing Maple Bar from similar businesses both local and corporate.

“I didn’t want to do anything that looked like Starbucks, I really wanted to do something that was just light, bright, and happy,” Foy says.

But branding isn’t the only notable thing about Maple Bar. Foy places the utmost importance on outstanding coffee, and he collaborates with Hammerhead Coffee Roasters to create a unique house blend.

“[The menu] should be able to fit on a small letter board, and then we can make anybody anything they want,” Foy says. “But the gist of it is just simple coffee, and simple donuts too.”

Maple Bar offers a selection of traditional treats made right, including glazed donuts and vegan and gluten-free options. Between these classic provisions and a unique ambiance, the locale serves as an ideal meeting space for those who live and work in the Cordata neighborhood.

“There’s just a big community of people that now have something that is uniquely theirs,” Foy says. “I hope that everyone gets that feeling that this is our community coffee shop [where] they can become regulars.” 4252 Cordata Pkwy., Bellingham, 360.441.5440, maple.bar

COCOA LANEY

Get Pampered

For the ultimate day of luxury, suggest a day at one of the North Sound’s numerous resort spas. Prefer to go the DIY route? Bella Rose Boutique in Fairhaven has everything you need for an athome spa experience.

Monthly Giveaway

EACH 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 Calico Cupboard

Bellingham’s First Community Freedge

SUSTAINABLE CONNECTION’S NEW

Community Freedge, located at the RE Store at 2316 Kulshan St., is now open to the public. As part of the organization’s Food Recovery Program, the Freedge is a fridge that’s “packed with free nutritious food that breaks down barriers to food access.” It also features a cabinet with shelf-stable goods and toiletries. Local schools, restaurants including New Mexcio Tamale Co., medical centers including PeaceHealth St. Joseph, and many more are donating goods to the Freedge and you can get involved by donating certain goods (namely non-perishables, wrapped baked goods, and hygiene items) or volunteering! Visit foodrecoveryprogram. org for even more ways to help out. COCOA LANEY

Give Local

Make your girlfriend’s day with a gift box of handcrafted, locally sourced goods from Madrona Gifts. Included items range from personal care products to edible treats, and you can choose a curated box or build your very own.

Try Something New

What better way to bond than through a new shared skill? Take an art class at the Jansen Art Center, cook up something yummy with King Arthur Baking Company, or pick up pickleball at Volli Bellingham.

Courtesy of Maple Bar

Local Native To Look Out For

WRITTEN BY SAVANNAH LECORNU PHOTOS COURTESY OF MADISON LEFEVER AND SAVANNAH LECORNU

TAʔC HALÁXP, MY name is Savannah LeCornu. I am an Indigenous artist who has been a Bellingham community member for over a decade now. I am Tsimshian (Wolf Clan), Haida, and Nimiipuu (Nez Perce). I am originally from Ketchikan, Alaska.

I’ve been an artist all my life. My family is full of singers, dancers, artists and beadwork artists. I was inspired by them from a young age. Drawing, especially formline, stuck with me and would eventually become my main focus as an artist. I mostly draw with Copic markers and multiliners.

For the past decade I have split my time between pursuing my professional career in technical theater and cultivating my small Bellingham based business, Savannahpants Art. I focus on creating art that celebrates and centers Indigenous peoples. I am from both coastal and plains tribes, and in my works I look to combine coastal formline with plains ledger art. I feel that these styles uniquely represent not only me, but all the coastal and plains peoples out there.

While I seek to create art that represents Indigenous people, I want my art to be for and consumed by everyone. Since starting my business

in 2017 I have always kept my work affordable. By selling prints of my original pieces, I have been able to distribute a large quantity of my art at approachable prices.

My art is also very rooted in the nature of both Alaska and the Pacific Northwest. I’ve lived in these areas my whole life and draw a lot of inspiration from the landscape. You’ll find a lot of mountains, trees, and the Pacific Ocean alongside my Indigenous art forms.

In our community here in Bellingham, you may have seen my art hanging during an Art Walk. You may have seen my painting “Still Here - The WWU Variant” in the Parks Hall lobby on Western’s campus. Or, you may have even seen my art on a beer can when I collaborated with Wander Brewing for their eighth anniversary.

I hear I’m best known for my Still Here Series, which highlights the perseverance of Indigenous peoples who are very much still here, and my Indigenize Series, which combines formline with line art and returns Indigenous names to stolen land.

Over the years I have been able to keep up with my art because there is a lot of standing by in theater. Most of my pieces have been at least partially created in a dark theater

while waiting to take my next light cue. That has gotten even easier since I started drawing digitally. I work in the illustration app Procreate on my iPad because it’s easy to take on the go.

And while drawing is my main method of creating, I do also bead and paint. During the COVID-19 shutdown, I picked up beadwork again and have been finding ways to include that in my work. This year I attended my first artist residency at the Ucross Foundation as their 2022 Spring Native American Fellow for Visual Arts. During my time there I began painting again and created five new pieces. That eventually led to creating the painting for Parks Hall at WWU.

Recently my art has been getting noticed more, showing up on a few more things. This means that going forward you can expect to see more prints, painting, and beadwork from me, so make sure to keep an eye out.

Qe’ci’yew’yew. T’oyxsut ‘nüüsm. Thank you for reading. Bellingham, savannahlecornu.weebly.com, @savannahpants

Savannah LeCornu

10 New Books To Read During Black History Month (or Any Month)

THESE NEWLY PUBLISHED titles explore the struggle, joy, and complexity of Black history. Delve into a specific aspect of Black history, like women in pop music (“Shine Bright”) or a Black community who created their own ambulance service (“American Sirens”). For a more comprehensive view of history, read “Of Blood and Sweat” (by local author Clyde W. Ford) and learn how the uncompensated labor of Black people has impacted every facet of American life.

Of Blood and Sweat: Black Lives and the Making of White Power and Wealth by Clyde W. Ford

Shine Bright: A Very Personal History of Black Women In Pop by Danyel Smith

The Come Up: An Oral History of the Rise of Hip Hop by Jonathan Abrams

Half American: The Epic Story of African Americans Fighting WWII at Home and Abroad by Matthew F. Delmont

Illustrated Black History: Honoring the Iconic and the Unseen by George McCalman

American Sirens: The Incredible Story of the Black Men Who Became America’s First Paramedics by Kevin Hazzard

Driving the Green Book: A Road Trip Through the Living History of Black Resistance by Alvin Hall

BLK ART: The Audacious Legacy of Black Artists and Models in Western Art by Zaria Ware

Black Archives: A Photographic Celebration of Black Life by Renata Cherlise

This Month in Bellinghistory

WRITTEN BY KOLBY LABREE OF BELLINGHISTORY TOURS WITH THE GOOD TIME GIRLS

Afrofuturism: A History of Black Futures by the National Museum of African American History and Culture

Feb. 3, 1905

Three counterfeiters were caught “red-handed” in Fairhaven by local law enforcement. The men had been churning out in $1, $5, and $10 silver and gold pieces, which they passed at saloons and brothels.

Feb. 14, 1891

A golden spike ceremony was held to celebrate the connection of the Fairhaven and Southern railroad line to the Seattle and Montana line near Burlington, Washington.

Feb. 16, 1904

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.”

Feb. 26, 1894

The Bellingham Bay Express reported that “Bertie Langdon, a little boy attending the Columbia School, was gored by a vicious cow on Walnut Street yesterday morning.” Luckily he recovered.

COURTESY OF THE WHATCOM COUNTY LIBRARY SYSTEM

Since Time Immemorial: Dr. Lexie Tom

INTERVIEW BY JULIE TRIMINGHAM | PHOTO BY COCOA LANEY

Since Time Immemorial is a new monthly series featuring community members whose families have been here since time immemorial. The ancestral knowledge carried by Lhaq’temish (Lummi), Nooksack, and other Coast Salish peoples is knowledge about how to live in our shared home in a good, life-sustaining way. We live in a time when we need to restore our relationship with Mother Earth and with one another. We are grateful for these stories, told in the words of each featured individual.

LUMMI TRIBAL MEMBER Dr. Lexie Tom is the Education Director for the Lummi Nation. She formerly served as Dean of Cultural Immersion, as well as on the Lummi Indian Business Council. This interview has been edited for length and clarity.

When or how did you realize that education was your passion?

I really struggled in public school when I was in K-12, I always felt very different. I was never a kid that raised her hand or blurted out the right answer. I remember sitting in elementary school and the teacher would be like, “Oh, we’re doing our Native American unit now,” and I would sit there waiting to hear or see something that was relevant to my life, but most of the time that connection was never made.

When I started at Northwest Indian College, it was a completely different experience. I realized that maybe I do have some skills, maybe I do know how to write, maybe I am the type of person that can get involved in the college setting and extracurriculars. So at college and then as I went on for my master’s and PhD, I started learning about Pacific Northwest biology and history and Lummi history and Lummi language and federal Indian policy. The curriculum finally connected for me.

In your experience, what are some ways that culture affects education, and how does that play into your work?

Children are taught in our longhouses that they’re there to take in as much information as they can. You don’t speak, you listen. And then, at a certain point, you will have enough information to then share. So in school, sometimes if a teacher is too energetic, too eager, is wanting to ask questions of the students and get feedback and get responses from them, the students might take a step back.

The way we see the world is different. There was a study about how young kids drew their world. Often when we think of a kid’s drawing, we think of a horizon line with animals on the ground below the line and the sun and clouds and birds above that line. But a lot of Indigenous kids drew

pictures like you’re looking down on a landscape from up above. There’s no horizon line, animals are all around the page. People who come from oral traditions are not taught, “Here’s a book and you read this line and you read it from here to there.” You’re taught in a completely different framework, the way things are sequenced and organized is completely different.

That has a big impact on the way we assess in education. Like, are we assessing the right things? It comes back around to a question that I ask a lot, which is, “How do we know what we know, and who gets to decide?”

We need to ensure that people know that multiple systems of knowledge exist in the world, and they’re all valid. We, in oral traditions, already have all kinds of knowledge and science and research. All of that exists in my community, we just don’t call it by those same names. It’s important to me to advocate for our knowledge, and to advocate for the validity of our ways of knowing in educational systems.

Is there a teaching or a story or an experience that has really shaped who you are? My parents instilled in us the importance of knowing who we are and where we come from. My mother has spent a lot of her life learning about our history and our culture and our language, and she’s always been a big advocate for education. She’s also a genealogist, so even as children we had lessons about our family connections here at Lummi and all over Salish territory, which has really grounded me as a tribal person.

When not at work, how do you spend your days? I have two children, three stepchildren, a dog, and possibly one more dog. So I have a pretty full house and full schedule. I’m also a part of a canoe club that was founded by my sisters and my mother. We do the intertribal canoe racing circuit every summer from May to the end of August, racing and training every single day. We try to include our families, so we have a kids’ crew that gets out there and races. It’s something that really keeps us all grounded and disciplined.

Hy’shqe, thank you so much

Julie Trimingham is grateful to make her home on traditional Lhaq’temish territory, and to work for the Sacred Lands Conservancy, an Indigenous-led 501c3 nonprofit organization dedicated to protecting the life, culture, and sanctity of the Salish Sea. 

Experiencing the North Cascades from Above Snowking Aviation

WRITTEN BY COCOA LANEY | PHOTOS COURTESY OF SNOWKING AVIATION

BETWEEN THEIR MOUNTAINS, lakes, volcanoes, glaciers, and old growth forests, the North Cascades are nothing short of magic. All of these sights are breathtaking when taken in from the ground, but admiring the mountains from the air is another experience entirely just ask Pilot Wayne Mushrush.

Mushrush knows the region’s terrain better than most, and he’s managed to turn his love for the North Cascades into a one-of-a-kind career. As the owner and FAA-certified private pilot behind Snowking Aviation, he shows his customers a side of the Cascades that can’t be experienced from below.

“For most people, the area’s remote and rugged natural features can only be seen from the air. We’re grateful for the opportunity to share these wild places with our customers, and we are committed to doing it safely,” he says.

Mushrush began flying bush planes in the early ‘90s, shortly after the “prospect of wilderness adventure” spurred him to move to Alaska. He began by joining friends on flyout trips,

and he eventually saved enough money to purchase a Taylorcraft taildragger from iconic glacier pilot Doug Geeting.

In 2015 Mushrush opened Snowking Aviation, a scenic photo flight tour company that operates out of two vintage hangars in Concrete. He himself now splits time between Talkeetna, Alaska and Bellingham.

“When the hangar doors are open, we roll the airplanes out onto the grass and enjoy a beautiful natural setting, a panorama of forest and mountains that one customer described as ‘a piece of paradise,’’’ Mushrush says. “And that’s why we’re here: to be located as close as possible to the spectacular scenery and mountains.”

Snowking’s planes are high-wing, single-engine taildraggers, and they’re notable for both their short takeoff and landing performance and excellent visibility for photographers. The singlepassenger Super Cub is capable of slow flight, and photographers can take photos out of an open window.

The second plane, a blue and white Cessna, is a more comfortable

winter option and seats up to three passengers. It’s also slightly faster, allowing photographers to cover more ground in a shorter amount of time.

While the airplanes themselves inspire adventure, so do the diverse reasons why people fly. Many Snowking customers want to commemorate special occasions, including marriage proposals, birthdays, anniversaries, and occasionally, the terminally ill on a “farewell flight.”

“We flew a couple in their 90s who met long ago at a fire lookout and wanted to see it again. We flew climbers scoping out a first ascent who later sumitted their objective. We flew a widow to spread her husband’s ashes over the peaks they climbed together. And we were honored to fly the first superintendent of North Cascades National Park,” Mushrush says.

In flight, “even the most mission-focused photographer will pause occasionally to take it all in.” Aerial photography is a balance of documenting and experiencing the moment, and to keep it simple, customers are encouraged to bring camera equipment they’re already comfortable with (and even iPhones will suffice).

Aerial photography tips, flight schedules, safety Q&As, and more are all available on Snowking Aviation’s website. Flight schedules are adjusted around the season and conditions, but one thing remains constant: The views from above are more than memorable.

“Our customers fly for different reasons, but they’re all inspired by the experience,” Mushrush says. “‘I hope I dream about this tonight’ is one of my favorite customer quotes.” 7879 S. Superior Ave., Ste. 601D, Concrete, 360.389.2339, snowkingaviation.com

Q&A with Jessica Gigot

Author of the Memoir “A Little Bit of Land”

INTERVIEW BY NICOLE KIMBERLING | PHOTO COURTESY OF JESSICA GIGOT

JESSICA GIGOT IS a poet, farmer, and coach. She lives on a little sheep farm in the Skagit Valley. Her second book of poems, “Feeding Hour” (Wandering Aengus Press, 2020), won a Nautilus Award and was a finalist for the 2021 Washington State Book Award. Jessica’s writing and reviews appear in several publications, such as Orion, The New York Times, The Seattle Times, Ecotone, Terrain.org, Gastronomica, Crab Creek Review, and Poetry Northwest.

Gigot is currently a poetry editor for The Hopper and a 2022 Jack Straw Writer. Her memoir, “A Little Bit of Land,” was published by Oregon State University Press in September 2022.

You have two books of poetry and have recently written a memoir, “A Little Bit of Land.” How did you start writing poetry and why did you decide to write a memoir? After starting off in college as an English major, I decided to veer towards the sciences (biology specifically) because it was interesting and felt like it would lead to more job opportunities. After a long detour into agricultural research, I did finally realize I was a poet at heart. Attending the Bread Loaf Environmental Writing Conference in 2016 was a pivotal experience because I felt like it gave me permission to integrate the craft of writing and ecopoetics which I had been interested in all along.

I have lived in the Skagit Valley for almost 20 years and this memoir is, in part, the story of how I fell in love with this place and became land literate through my experiences in farming. Also, it is the story of how I found contentment as a mother and writer. A few poems morphed into essays that eventually became a memoir.

Can you tell me about your experience as a Jack Straw Writer? What does that program

entail and what have you been working on in the program?

The Jack Straw Writers Program is a year-long program that selects 12 writers based on artistic excellence and diversity of literary genres. The program offers voice and presentation training, in-studio interviews, public readings, and a published anthology.

As a rural writer, the Jack Straw Writers Program gave me a great sense of community and connected me to an important group of regional writers that have inspired me to create new work and supported me as a writer. In the program I am working on a third poetry manuscript focused on ecological grief. Also, I have started a second memoir that is going to be focused, in part, on the migratory trumpeter swans that overwinter in the Skagit Valley and continue to amaze me.

What advice would you give aspiring poets/writers?

For aspiring writers, the most important thing is to get words on the page. I think people have the idea that they should only capture their most brilliant material. However, I believe that good writing is good editing. Write what you know, what happens in the day-to-day, and then see what happens. The more material you have to work with, the better.

To learn more about Gigot, visit her on social media @shepherdessjess. 

Indie Arts Showcase

Emma Deubler

Emma Deubler is a young painter and potter based out of Ferndale. She has spent her lifetime in the arts, with a love for throwing on the wheel coming about in high school. While currently attending Western Washington University for Studio Arts and Arts Enterprise and Cultural Innovation, she runs an online store and has her pottery featured in the window of JoJo’s Doughnuts.

JoJo’s Doughnuts, 1301 Commercial St., Bellingham, 360.820.6181, worksbydeubler.com

VB Writes: Poetry

Village Books hosts a myriad of literary events each month. Their VB Writes group meets several times a month with different focuses and at different times. If you are trying to hone your poetry skills, consider attending a poetry meet-up to discuss and give feedback on poems from other local writers. Village Books, 1200 11th St., Bellingham. 360.671.2626, villagebooks.com

Ritual Records

Ritual Records is the latest evolution of Bellingham staple Everyday Music. Over the last few months they have hosted artworks from local artists, including Katie Hoffmeyer and Luuk Honey, and plan to continue rotating artists every month. See them on Bellingham’s First Friday Art Walks or visit whenever! Ritual Records, 115 E. Magnolia St., Bellingham, 360.676.1404, ritual-records.com

MAKESHIFTV

You may have visited Make.Shift Art Space in Bellingham, but have you checked out their YouTube channel? At youtube.com/@make.shiftartspace they post videos about their projects including MAKESHIFTV, a longform series featuring music videos and interviews from local artists. Tune in anytime from anywhere for a dose of grassroots creativity. Make.Shift Art Space, 306 Flora St., Bellingham, 360.933.1849, makeshiftartspace.org

1Bar Cicotti

Every dessert is to-die-for at Bar Cicotti, but their Chocolate Panna Cotta certainly tops the list of most satisfying treats. This decadent Italian pudding is topped with cream, cocoa nibs, and seasonal fruit. 202 Grand Ave., Bellingham, 360.656.6802, barcicotti.com

Date Night Desserts

WRITTEN BY JILLY GRECO | PHOTOGRAPHED BY COCOA LANEY

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D’Anna’s Cafe Italiano

If you’re looking for a classic Italian dessert to end your date night with, try the Tiramisu at D’Anna’s downtown. This delicious treat consists of a soft sponge cake layered with dark rum, Bailey’s Irish Cream, espresso, and chocolate shavings. 1319 N. State St., Bellingham, 360.714.0188, dannascafeitaliano.com

The Loft Restaurant

For a gluten-free sweet treat, check out the Flourless Chocolate Torte from The Loft. This fudge cake topped with whipped cream and chocolate drizzle will surely add some flavor to date night. 1801 Roeder Ave., Ste. 120, Bellingham, 360.306.5668, theloftbellingham.com

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Bayou on Bay

When committing to an entire dessert seems daunting, go for an order of Beignets at Bayou on Bay. Eat as many bite-sized, fluffy, fried dough bites as your heart desires and easily take the rest home! 1300 Bay St., Bellingham, 360.752.2968, bayouonbay.com

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Aslan Brewing Co.

If you want something sweet to sip, order a Beer Float at Aslan. This boozy root beer float is made with B’ham Brown Ale poured over vanilla ice cream from Acme. You can substitute the ale for Bulldog Root Beer if you prefer your desserts alcohol-free. 1330 N. Forest St., Bellingham, 360.393.4106, aslanbrewing.com

Historic Hospita l it y

Photo by Cocoa Laney

Fairhaven’s New Hub for Fashion

Quinn + Foster

WRITTEN AND PHOTOGRAPHED BY COCOA LANEY

The Shop

With its Euro-chic atmosphere and wide selection of men’s and women’s clothing, Quinn + Foster has been a top pick among Downtown Bellingham boutiques since 2017. But when its lease ended in fall 2022, Owner Chris Hayward made a big decision: to move Quinn + Foster to Fairhaven.

Hayward and her staff are known for developing ongoing relationships with their customers, most of whom already live and shop in Fairhaven. With that in mind, this kind of move only made sense.

“This is the sixth store that I have designed and built out,” Hayward says. “I had a lot of thoughts about where I wanted things and how I wanted things, and I was able to achieve pretty much everything that I wanted in this store.”

The Atmosphere

The new Quinn + Foster maintains the same sophisticated yet approachable feel of the original, in no small part due to the welcoming and knowledgeable staff. The shop feels navigable and spacious with a variety of clothing displays, contemporary art, and even a cozy seating area. What’s more, every detail in the store from the layout to the break room was designed by Hayward herself.

“I want people to come in and feel comfortable in the store,” Hayward says. “I would like there to be a very positive warm energy, and know that I want people to feel like they can come and stay for a while.”

Key People

While Hayward has always had close ties to Bellingham, her beginnings in the fashion industry began somewhere else entirely: Italy. During her nine years spent living in Europe,

she developed and sold her own brand name of clothing before moving back to the Pacific Northwest.

After several other U.S.-based business endeavors (including real estate and a food company), Hayward owned and operated her first women’s clothing store in Eugene, Oregon from 2006 until 2017, then returned to Bellingham to be close to family. She’s since established Quinn + Foster as one of Bellingham’s most well-respected boutiques.

“We’ve built some really close relationships with people,” Hayward says. “We’re not just a clothing store where you come in, buy something, and then we’re done with you. It’s an ongoing relationship. It’s not a one-time experience.”

What You’ll Find

Quinn + Foster carries a wide range of apparel for both men and women, ranging from dresses and tops to shoes, scarves, jeans, belts, bags, and even underwear. The garments could be described as European chic, and each one is made to last for years to come.

Hayward’s goal is for Quinn + Foster to be “a store that really serves Bellingham and the area,” meaning that she takes into account not just trends but local demand and environment. Many Bellinghamsters lean towards casual clothes, and as such, many options are well-adapted to our damp PNW climate. However, Hayward has also returned to stocking dressier options post-pandemic as people are beginning to travel again.

Favorites

Quinn + Foster receives new merchandise daily, so choosing a favorite is no easy feat. That said, Hayward is looking forward to the fun, colorful dresses she’ll be stocking this spring.

As for brands, her personal favorite is a women’s clothing line called Sarah Pacini.

“I actually am the only retailer, as far as I know, that carries that brand in all of Washington and Oregon,” Hayward says. “I’ve carried the brand since probably 2007.”

To get even more fashion inspiration from Hayward and her team, visit Quinn + Foster at its new home in Fairhaven or on social media @quinnandfoster. 1402 11th St., Bellingham, 360.671.2000, quinnandfoster.com 

Turning a Plant Pastime into a Heath and Beauty Line

Goldstatus Botanicals

WRITTEN BY ALISON POPPE

NO MATTER IF she’s in the Alaskan Panhandle or Bellingham Bay, Amy Gibson’s worldview of the awe and beauty of the earth, fostered by her parents, never wanes. With an eye for the wide world of plant usage, she turns her childhood curiosity into a responsibly harvested and sustainable line of heath and beauty products for bath, body, and bartending.

“I was lucky enough to learn about traditional uses of native plants, and knew there was a deeper history of medicinal and herbal plant use, but never really touched into that in my life,” says Gibson in reference to her childhood spent in the woods of the ancestral home of the Tlingit and Haida tribes in Southeast Alaska.

Her interest in the natural world continued after finishing a creative writing degree at Western Washington University. Furthering her education with herbal apprenticeship programs one with Wildroot Botanicals and a “more intensive”

experience with Cedar Mountain Herb School she surrounded herself with herbalists, botanists, and wildcrafters who pushed her to learn more about her hobby.

Gibson frequently found her formulations to exceed the amount she alone could use, which led her to sell the surplus at local markets.

“I’ve always made big batches of things; I grew up canning and preserving food and putting things away for winter,” says Gibson. “So did my mom, she grew up doing it on farmland. So I don’t really know how to just make a little bit of something.”

Gibson describes her engagement with her hobby-turned-business as an “ebb and flow.” When she has a lot of creative energy, she collaborates with her friends on projects like Herbal Abundance, a community supported agriculture (CSA) system; working with Lauren Olean of Luminary Apothecary, they brought subscribers seasonal boxes filled with art,

inspirational components, and herbal items: teas, tinctures, bitters, salts, and more.

While Gibson is taking a break from selling at markets to focus on nursing school, you can still find her products on her online store, at Brazen Shop + Studio, and at Cafe Blue in Bellingham.

“A lot of [the products] will touch into a more connected use; I’d really love people to be able to connect with the plants that they’re utilizing and engaging with and putting in and on their bodies,” says Gibson.

Gibson is inspired by plants that would work into everyday routines, and she formulates her Dry Shampoo ($12) with oat and lavender (and cocoa powder for darker hair) in an effort to use less non-reusable or recyclable materials. In other words, she designs products to bridge people’s personal life with the plants that surround them.

“So part of it is personal health. Part of it is planetary engagement. Part of it is environmental appreciation. And then a lot of it is just the idea of connectedness that really opens up spaces for peace,” says Gibson. “It’s just a personal creative project that expands into products. And do I make money on it? No, but it’s a hobby that pays for itself.” Bellingham, 360.721.2534, goldstatusbotanicals.com

Photo by Sarah Richardson

Photo by Rob Eves

On

WRITTEN AND PHOTOGRAPHED BY COCOA LANEY

IF YOU’RE LOOKING to step out of your fashion comfort zone before spring arrives, know that retro trends like fringe jackets never go out of style. Throw in a few fun details (such as rainbow earrings) and the final outfit is sure to brighten up even the dreariest February day. This vintage-chic look was curated completely from local boutiques, so if it has you feeling inspired, check out the shops listed below. 

Beaded Earrings Moody and Co., $68 Bellingham, moodyand.co

Sojourn, $128, 1317 Railroad Ave., Bellingham, 360.671.5704, sojournbellingham.com

360.366.8040, eleventhstgoods.com

Model Camila Wilde Photographed at Volli Bellingham

Wear Your Love on Your Sleeve

Designer Diane Williams of Lovelike

WRITTEN BY KRISTEN BOEHM | PHOTOS BY LOVELIKE

SOME THINGS JUST seem meant to be! Small business Lovelike practically willed itself into existence in 2021, much to the bemused enthusiasm of Founder and Designer Diane Williams. Now, she sells apparel and items with her positivity-packed designs both online and at various markets around Whatcom County.

With one glance at Lovelike’s website, you can feel the good vibes. Williams’ ultimate goal with her products is to be conduit for positive energy.

“I don’t want to just sell things, I want to help people feel good,” says Williams.

Her designs have an eclectic mix of influences. You’ll find protective Hamsa hands, bold abstract graphics, and playful Finnish-style patterns. She also carries outside products, like the iconic heart-shaped sunglasses that she claims always brighten people’s day.

The Hamsa hands specifically play a pretty pivotal role in the story of Lovelike’s creation. When the pandemic hit, Williams felt a little adrift and revisited painting to get back to her artistic roots.

“I started doing this series of watercolor Hamsa hands, and my husband and friends were like… these would be cool on a T-shirt,” says Williams. That’s when everything fell into place.

She already had experience creating merch for Bellingham Repertory Dance, a nonprofit dance collective she co-founded in 2005 and performed with until 2017. Thanks to her previous career as a branding-focused designer, she already knew how to make a logo and a website.

“Honestly, from that point to starting a business was kind of a blur. The next thing I knew, I got my LLC,” she says. “This feels like the path I’m meant to be on right now.”

Calling or no, starting a business is work! Williams did her research and put together a business plan. After deciding to use heat-pressing to create her apparel, she found an industry grade presser for sale second-hand and fixed it up. Now, Williams is able to hand-press all her shirts, sweaters, and totes at her home work space.

Williams is eager to grow her offerings. Harold Niven of Wave Fiber Arts (who has been a member of the Bellingham Farmers Market since 2006) gave her the low-down on tye-dye, which led to her dying 40–50 crewnecks by hand for a limited run last winter. She has some other product prototypes in the works that she’s excited about, but what she really wants is to help other artists break onto the scene.

“I would really love to curate pieces from other artists in my webstore. That was kind of the goal from the get-go,” says Williams. With a successful platform, she knows she could help springboard people into their own creative careers.

Through Lovelike, Williams has gotten to create a Bellingham-centric line to express her love for the city, and create a design with elements from one of her artistic heroes, the brand Real Fun, Wow! To her, the whole experience has felt rewarding and copacetic.

“It’s kind of been an epiphany to me that you can follow the thread of an idea, just let it happen,” she says. “If anyone might need to hear it, if anyone is considering putting their art in the world in any capacity, they should totally do it.” Bellingham, 360.305.8552, shoplovelike.com

STEAKS, SEAFOOD, AND SIPS

STEAKS, SEAFOOD, AND SIPS

WRITTEN AND PHOTOGRAPHED BY COCOA LANEY

S TART BY CONSIDERING your main dish, then choose a drink that complements or contrasts its flavor (without clashing or overpowering it, of course). High-ABV beverages are best served with bolder flavors, whereas delicate dishes call for lighter refreshments. This is why most seafood is served with white wine, steak goes with red, and the list goes on.

These guidelines are straightforward in theory, but putting them into practice is another story and sometimes there’s fun to be found in breaking the rules. Don’t know where to begin? If you’re new to pairings, it’s never a bad idea to ask the pros. To learn more about the artistry behind food and drink pairings, we spoke with chefs at some of our favorite restaurants from around the North Sound.

Each chef was given a simple prompt: to pair a beverage with a meat-based main dish. Unsurprisingly, the results were nothing short of delicious.

When selected with care, drink pairings have the potential to enhance and extend the flavors of an already-delicious meal.

When selected with care, drink pairings have the potential to enhance and extend the flavors of an already-delicious meal.

ROCK & RYE’S menu features an array of dishes from both land and sea. As such, they’re a great pick for date nights and celebrations but they also boast more laid-back eats (and a killer happy hour) for those looking to keep things low-key. The occasion could be anything a birthday, an anniversary, or an otherwise uneventful Tuesday. No matter what brings you to Rock & Rye, you’ll be made to feel right at home.

The dish:

Rock & Rye might be famous for their seafood, but that’s certainly not all this eatery has to offer. Chef Harrison Gilbert makes a mean steak specifically a 9-Ounce Ribeye ($36) served with fingerling potatoes, baby carrots, pickled pearl onions, and watercress. It’s all tied together with a demi glace reduction with beef stock and blackcurrant.

The drink:

To accompany the steak, Bar Manager Lorraine Sullivan whipped up an original invention (hereby dubbed “The Marquis”). It’s a riff on a classic Prohibition-era Manhattan and features Carpano Antica Vermouth, Punt e Mes Vermouth, and Bittermens Burlesque Bitters.

Why they work:

“We wanted something that was dark and stirred and serious, but still a little spicy, still fruity,” Sullivan says. “And with enough rich sweetness to not be overwhelming on the palate.”

As it happens, demi glaces featuring dark fruits are a specialty of Gilbert’s and they also pair excellently with sweet/savory Manhattans. The end result is a pairing that’s both time-honored and thanks to added flair from Sullivan and Gilbert unique to Rock & Rye as a restaurant.

The food at Rock & Rye Oyster House strikes a balance between fine dining and accessibility.

The food at Rock & Rye Oyster House strikes a balance between fine dining and accessibility.

NELL THORN WATERFRONT BISTRO & BAR has become a veritable destination in La Conner, and each dish is held to a high standard by Executive Chef James Donahue. What’s more, you can bet that every ingredient is seasonal, high quality, and as local as humanly possible. Nell Thorn is also notable for its homemade ingredients, from rustic sourdough bread to pastas, and a formidable wine list centered around both European and PNW bottles.

“We’re here every day making sure that every plate comes out as James wants … and we work hand in hand to make sure every guest experiences the quality that we expect everyone to provide here,” says Co-owner Albie Bjornberg. “We really strive to be above [expectations] at all times.”

The dish:

Consisting of grass-fed veal served on a bed of house-made fettuccine, The 16-ounce Bone-In Le Quebecois Farm Veal Chop ($54) is as decadent as it gets. The superb cut of meat is made even more delicious with the addition of charred broccolini, rosemary from Nell Thorn’s garden, and a truly unforgettable wild mushroom marsala demi glace.

The drink:

The Astral Projection ($13) is a cocktail that combines George Dickel Rye Whiskey, housemade spiced cranberry, and a house-made allspice dram liqueur crafted from Overproof Pot Still rum, brown sugar, allspice, and cinnamon. A true winter warmer, this ruby-hued libation marries cozy seasonal spices with a peppery bite from the rye whiskey.

Vegetarian Pairings

The Grilled Eggplant is a vegetarian favorite at Keenan’s at the Pier, featuring pomegranate-walnut relish and burrata served over couscous. It pairs excellently with the Terra Firma, which is a negroni variant made with M&H Levantine gin, Fot Li Formula Antiga Vermut, Brucato Orchards Amaro, and tobacco bitters. Its earthy, bitter notes complement the tart pomegranates and the smokiness of the walnuts and grilled eggplant.

Banter After Hours specializes in vegetarian/vegan food done right, so whatever you order, you can’t go wrong. We recommend their vegan, gluten-free All Time Bowl paired with a Chupacabra, a zingy turmeric mezcal margarita. The Tajin in both the dish and the drink pull this pairing together with energetic flavors!

The Fork at Agate Bay might be best known for their Southern-style eats, but don’t underestimate their Italian dishes either. Order their Roasted Seasonal Vegetable Pizza, which comes with fontina and aioli, for a delicious meatfree option. Then crack open their impressive whiskey list and pair your veggies with the light-bodied Japanese blend, Suntory Toki.

If you want the satisfaction of Cajun comfort food with none of the animal products, order the Creole Vegan Gumbo from Poirer’s on the River in Mount Vernon. It gets its flavor from a thick savory roux and features a variety of vegetables in every bite. Pair it with a bittersweet drink like the Old Fashioned to enhance the gumbo’s smoky flavor.

Why they work:

The Astral Projection could accompany a variety of red meat dishes, but it works especially well alongside the subtle sweetness of the marsala demi glace. Both the cocktail and the veal itself have subtle notes of cranberry, and the bold flavors of the demi glace are further heightened by the cocktail’s complexity.

Chuckanut Manor has all manner of seafood and steak entrees, and yes, all of them are worth ordering. But that doesn’t mean non meat eaters can’t join in on the fun: The Farmers Risotto is made flavorful with a medley of Cascadia mushrooms, leek, winter squash, pumpkin seed, and a healthy helping of gouda. It pairs excellently with crisp whites like the Chemistry Pinot Gris KRISTEN BOEHM

When it comes to fine dining in the North Sound, Nell

Thorn is a shining star.

When it comes to fine dining in the North Sound, Nell Thorn is a shining star.

Lombardi’s has everything a

discerning diner could ask for: a waterfront location, excellent wine, and a wide variety of traditional-meetscontemporary Italian meals.

Lombardi’s has everything a discerning diner could ask for: a waterfront location, excellent wine, and a wide variety of traditional-meetscontemporary Italian meals.

THE MENU AT Lombardi’s is influenced by classic dishes from across the country, from Neapolitan-style pizzas to Sicilian pasta and Roman lasagna.

If it’s wine that entices you, Lombardi’s also has an impressive cellar and offers retail wine sales for those who want to take their bottle home. There’s also Club W, an exclusive monthly wine club for women who love “fabulous wine, food, and friendship.”

The dish:

If you can’t take a trip to the Italian coastline, order the Pasta Nera ($33) at Lombardi’s instead. The dish begins with a base of squid ink pasta and is topped with buttery sea scallops, plump cherry tomatoes, braised leeks, and a decadent lobster cream sauce.

The drink:

You might be familiar with a French 75, but the Franchi 75 ($11.50) is Lombardi’s take on a French 75, combining local gin, Barolo Chinato, lemon, and prosecco.

Why they work:

Citrus and scallops are a match made in heaven, and the lemony zing from the Franchi 75 works well to counterbalance the pasta’s creaminess. The cocktail’s sweetness also provides a nice contrast to the acidity of the dish.

Located just off scenic

Located just off scenic

Chuckanut Drive,

Chuckanut Drive,

MENU ITEMS AT Cob + Cork are seasonally inspired and locally sourced, so you know you’re in for something memorable. When pairing food and drink, their goal is to create an experience that’s “indescribably good,” whether that be as fleeting as a taste of wine and cheese or a multi-layered, umami-rich main course.

The dish:

The Rack of Ribs ($39) is an elevated take on an American classic. St. Louis pork ribs are slow-cooked with a smokey craft BBQ sauce, then served alongside rustic roasted garlic mashed potatoes and a charred brussels slaw. The result is a dish that’s rich, meaty, and sizable enough for sharing.

The drink:

The pork ribs are paired with a Toschi Bros. Old Fashioned ($13), which is garnished with a Toschi Amarena Cherry and a splash of orange bitters. This alcohol-forward cocktail is sultry, smooth, and classic for a reason.

Why they work:

Whiskey is well-known to pair excellently with red meat, particularly pork. The Toschi Bros. Old Fashioned goes down easy with a hint of caramel, which in turn complements the sweet-and-smoky complexity of Cob + Cork’s BBQ sauce. Each bite is further enhanced by char from the brussels slaw, acidity from the pickles, and garlicky umami from the mashed potatoes.

Drinks and Dessert

Some of the most romantic flavors of all time are chocolate, cherry, and espresso. The Lighthouse Bar & Grill at Hotel Bellwether suggests putting them all together with their Chocolate Pot de Creme, a French custard with Theo chocolate and black cherries, and their potent Espresso Martini made with freshly pulled Moka Joe Organic Espresso.

Latitude Kitchen & Bar thinks peanut butter and chocolate are meant to be together. Their Peanut Butter Pie’s got crumbly graham cracker crust, silky peanut butter filling, roasted peanuts, and chocolate sauce already, so double down with their warming Cinnamon Bonbon, a spiked hot chocolate.

The Flourless Chocolate Torte from The Loft is rich and decadent, so they recommend the Southern Cinnamon Sour to add an exciting kick! According to the chef, the spice from the cinnamon and the acidity of the lemon in the drink will cut beautifully through the torte’s flavor.

For the bright and refreshing dessert lovers, we’ve got our eye on this pairing from 13moons Restaurant their Salted Caramel Cake with Vanilla Custard, served with ice cream and caramel drizzle, would be accented brilliantly by the Elderflower Collins, a gin- or vodka-based bubbly cocktail with fresh lemon and St-Germain.

Do you want something to be savored? Sit down at The Steak House at Silver Reef Casino Resort and start by ordering a glass or bottle of Renwood Old Vine Zinfandel. Then, pair that wine’s notes of red and black fruit, vanilla, and chocolate with the Chocolate Raspberry Cheesecake. Enjoy these together, bit by sip! KRISTEN BOEHM

THIS FAIRHAVEN FAVORITE has been owned and operated by the Tino family for nearly two decades, with Dominic Tino now claiming the roles of owner and head chef. He and his team go out of their way to deliver both hearty food and a warm, inviting atmosphere, so it’s no wonder that diners keep coming back to Mambo year after year.

The dish:

The Seafood Puttanesca ($27) is essentially Mambo’s signature dish. According to Tino, this eye-catching plate is made with manila clams, prawns, and whatever the catch of the day might be. It also features a marinara sauce made with fresh red peppers, capers, and a splash of clam stock.

The drink:

Tino paired the pasta with a glass of Giulio Straccali Chianti ($10), a dry Italian red. It’s made in Tuscany from Sangiovese grapes and features notes of red fruit.

Why they work:

As with all pairings, the key to success is balance. Tino’s chosen Chianti is robust enough to complement a red sauce, but not so full-bodied that it competes with the delicate seafood.

“With tomato-based sauces, there's such a slew of wines that you can do with them,” Tino says. “Earthy notes, like pinot noirs, [work] … You can even do dry whites with them. So [choosing] was a little bit difficult, but I just feel like a classic Chianti is something that goes really well with it.”

Not only is Mambo Italiano Cafe a mainstay among local Italian eateries, but it’s familyowned in the truest sense of the term.

Not only is Mambo Italiano Cafe a mainstay among local Italian eateries, but it’s familyowned in the truest sense of the term.

The Bistro at Shuksan is more than a restaurant;

AT BELLINGHAM’S NEWEST spot for Southern cuisine, Executive Chef Matthew Boudousquie finds inspiration in classic Louisiana fare. He then incorporates farm-to-table PNW ingredients and a dash of French technique to create dishes unlike any others in the North Sound. As a New Orleans native and lifelong chef, Boudousquie is no stranger to down-home Southern cooking, and he brings that knowledge and passion to every dish at the Bistro at Shuksan.

The dish:

Boudousquie’s Crawfish and Sockeye Salmon Risotto ($31) is representative of his culinary ethos as a whole: It’s a classic Southern dish made using gourmet techniques and high-quality local ingredients. Wild-caught sockeye salmon is seared skin side up for maximum crispiness, then combined with local okra, wild Louisiana crawfish, and a stock made from Puget Sound shellfish. Everything comes together in a beurre blanc sauce made with butter, white wine, and secret Cajun spices.

The drink:

The risotto is paired with a Sazerac ($13), which Boudousquie describes as “the drink that put New Orleans on the map.” This booze-forward beverage starts with an absinthe rinse and a sugar cube, which are then combined with rye whiskey and Peychaud’s Bitters.

Why they work:

Risotto is the perfect warming dish during the winter months, and its buttery, garlicky richness is balanced well by the Sazerac’s subtle bitterness.

“The reason I've chosen to pair the Sazerac with that dish is I want people to go bite for sip, not to get drunk, but to really enjoy the libation,” Boudousquie says. “For me, [the meal is] just a big love message back to New Orleans.”

The Bistro at Shuksan is more than a restaurant; it’s a tribute to New Orleans in culinary form.

it’s a tribute to New Orleans in culinary form.

Packers Kitchen + Bar

Pairing Brews and Bites

Wine and cocktails might be obvious choices when it comes to meal pairings but beer aficionados shouldn’t be left out of the fun. To learn more about pairing beer with food, we spoke with an expert: Jessie Polin of Ponderosa Beer + Books

As with wine, pair like with like. “You don't want to do a super delicate Pilsner with a really heavy, intense, super flavorful dish, because one will overpower the other,” Polin says. “I really like pairing Belgian beers with food, like saisons or funkier beers. Those beers, I think, tend to go really well with lots of different flavors.”

LOCATED JUST SOUTH of the Canadian border at Semiahmoo Resort, visitors to Packers Kitchen + Bar enjoy not only a delicious meal but a convivial atmosphere and unbeatable views of the Puget Sound. Their menu ranges from Kobe beef burgers to seafood, and everything on offer is worth sampling.

The dish:

The Cedar Plank Wild Salmon ($38) is served alongside roasted veggies as a hearty and healthy main dish. The buttery quality of the salmon contrasts perfectly with the crunch of Marcona almond-topped broccolini.

The drink:

Eola Hills Pinot Noir ($14 glass/$52 bottle), an earthy yet easy-drinking red. It’s made with grapes from the Willamette Valley and other Oregon vineyards and features notes of red fruit and crisp, bright finish.

Why they work:

It’s common knowledge that fish and chicken dishes pair best with white wines and while this isn’t untrue, there are always exceptions to the rule. Leaner, simply prepared fish such as halibut and snapper pair do best with crisp whites. However, fatty breeds like salmon are enhanced by lighter reds. Pinot noir is a perfect choice, as it brings out the meatiness of the fish without totally overpowering it.

“The fresh flavor of the oak resonates with this wine, like the salmon climb the rivers every season and nestle near the forest roots,” says Micah Windham, executive chef of Semiahmoo Resort, Golf, and Spa. “The fresh salt of the salmon combined with the toast of the wood blends so well with the fruit and delicate tannin provided by this beautiful pinot noir.”

Serve spicy dishes wisely. “One of the components of what makes IPAs bitter interacts in a really interesting way with capsaicin, so it will actually exacerbate the spiciness. If you're someone that loves a ton of heat, that might be fun to play around with.”

But what if you’d like something to mellow the spice between bites? In that case, Polin recommends something lighter, like a pilsner, amber, or even a dark lager.

Play around with contrasting flavors, especially when it comes to dessert. While the obvious pairing for chocolate cake might be a stout, Polin enjoys using beer to create an entirely new flavor profile.

“I like to go the opposite way and do a rich chocolatey dessert with a fruited Belgian beer, and then it'll be chocolate covered cherry tasting,” Polin says. “It's also fun to do IPAs with dessert pairing because the bitterness will offset sweetness a little bit.”

If in doubt, look to the pros. To learn more, Polin recommends books like “Tasting Beer” by Randy Mosher and “The Brewmaster’s Table” by Garrett Oliver, both of which are available at Ponderosa. Last but not least, Em Sauter’s site Pints and Panels (pintsandpanels. com) has visual infographics on the tasting notes for many types of beer.

To learn more about Polin’s philosophy on beer, drop by Ponderosa in Bellingham. In addition to 16 rotating taps, they offer an ever-growing selection of beer- and food-focused reads. Polin aims to transform the taproom into a community space, and the taproom’s mezzanine level plays host to a variety of events and talks. 1225 Roeder Ave., Ste. 101, Bellingham, 564.209.7028, ponderosabeerandbooks.com

is named in reference to the old cannery at Semiahmoo, and to pay homage to history, we recommend ordering the fish.

Packers Kitchen + Bar is named in reference to the old cannery at Semiahmoo, and to pay homage to history, we recommend ordering the fish.

TUCKED AWAY IN the iconic Flatiron Building in Downtown Bellingham, Nomad is a wine lover’s dream. Many of their bottles are biodynamic and sustainably produced, and even the most seasoned wine connoisseur is sure to find something that surprises them.

Owners Frances Jones and Brian Kenney aim to give each diner the experience they’re looking for, whether that’s to celebrate a special occasion or simply to sample something new. Not sure where to start? We recommend asking their knowledgeable staff for a recommendation.

The dish:

Nomad’s Albacore Crudo ($18) consists of raw, locally-sourced albacore plated over a base of poblano puree, then topped with cumin aioli, charred leeks, roasted peanuts, and cilantro. The leeks and poblano are sourced from local farms, whereas the albacore is sustainably sourced from Lummi Island Wild.

The drink:

The Weingut Schlossmühlenhof Riesling Trocken ($33/1 liter) is a dry white that Jones describes as having “plenty of citrus, nectarine, and peach and a strong acidic backbone.” It originates from Rheinhessen, which is the largest wine-producing region in Germany.

Why they work:

“With wine pairings, flavors can be highlighted by harmony or contrast,” Jones says. “There are easy guidelines to follow when pairing wine with food, but it can be interesting to branch out and try something that wouldn’t be an obvious combination.”

To play off the flavors of the poblano, Jones specifically chose a riesling that’s both dry and citrus-forward. This particular bottle also nicely complements both the creaminess of the cumin aioli and cleanness of the albacore.

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

Set your gastronomical compass east, and enjoy the sweet buttery texture of salmon or steelhead in Nooksack streams and rivers. North, and you’ll find the nation’s most bountiful raspberry harvest, as well as an abundance of strawberries and blueberries, depending on the month of your picking. Head south to Skagit’s picturesque farms, where the snowcapped 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.

13moons

Seafood & Steakhouse

The highly acclaimed 13moons fine dining restaurant brings all of the flavors and delicacies of the Pacific Northwest to your table at the Swinomish Casino & Lodge in beautiful Anacortes, Washington. Surrounded by stunning Swinomish Native Tribal Art in a warm, comforting lodge atmosphere, the 13moons restaurant offers an unparalleled dining experience. With a food menu that pleases the most sophisticated of palates, feast on the freshest flavors that the Northwest has to offer.

First Plates

Grilled Jumbo Prawn Cocktail

Alder wood-grilled jumbo prawns, housemade cocktail sauce

Razor Clam Chowder

Pacific razor clams, celery, leeks, Yukon Gold potatoes, garlic toast

Fried Calamari

Garlic-herb seasoned calamari, sweet cilantro-chili sauce

From the Garden

Romaine Caesar Salad Romaine hearts, Parmigiano-Reggiano cheese, white anchovy, citrus, Caesar dressing

From the Salish Sea

Parmesan Herb-Crusted Lingcod Pan-seared lingcod, Parmesan-panko herb crust, roasted citrus-thyme beurre blanc

White Truffle Sea Scallops

Jumbo sea scallops, Marsala-glazed mushrooms, white truffle butter, rice pilaf

Blackened Wild Sockeye Salmon

Pan-seared wild sockeye salmon, roasted citrus-thyme caper beurre blanc, rice pilaf

Smoked Salmon Fettuccine Alfredo

Smoked salmon, asparagus, capers, red onion, fresh dill, alfredo sauce, fettuccine

Chef’s Fresh Catch of the Day

Fresh, locally harvested seafood. Ask server for details

From the Salish Land

Marsala Mushroom Pork Chop

Alder wood-grilled pork chop, Marsalaglazed mushrooms, spring onions, sage

Filet Mignon

8-ounce aged Angus beef steak. Enhancements available

Tournedos of Beef

Two 4-ounce filet mignons, blue cheese, Marsala mushrooms

NY Strip Loin

14-ounce aged Angus beef steak

Tomahawk Ribeye

34-ounce aged Angus beef steak with herb compound butter

Desserts

Double Chocolate Brownie Cake

Layers of chocolate & brownies, caramel drizzle, chocolate ganache, vanilla ice cream

Cocktails

Black Manhattan Maker’s Mark Bourbon, Amaro, black walnut bitters

Elderflower Collins Gin or Vodka, St~Germain Liqueur, lemon juice, seltzer, lemon-lime soda

Pacific Pamplemousse

Tequila, Giffard Pink Grapefruit Liqueur, lime juice, grapefruit juice, soda water

Royal Butterfly Margarita

Sauza Silver Tequila infused with butterfly pea flower tea, cointreau, citrus sour

The Sheldon (Non-Alcoholic)

Ginger beer, lime juice, pineapple juice, mint, pomegranate juice

Hours

Wed–Sun 5–9 pm

Location

12885 Casino Dr, Anacortes, WA 98221 360.588.3525 swinomishcasinoandlodge.com

Decorum

Attire: Casual

Reservations: Yes Bar: Yes

Lighthouse 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, happy hour 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.

Brunch

Dungeness Crab Benedict $23

Crab cake, apple arugula salad, poached eggs, hollandaise, fresh cut potatoes

Housemade French Toast $16 Brioche, Grand Marnier berries, Hempler’s bacon, and maple syrup

Garden Omelette $15

Tomato, mushroom, peppers, caramelized onions, zucchini, mozzarella cheese, fresh cut potatoes

Brunch & Dinner

Fish & Chips (Voted Best in Bellingham!) $24

Classic beer battered cod, vegetable slaw, french fries, tartar sauce

Bacon Chuck Burger $22 White cheddar, remoulade, onion jam

Starters & Happy Hour

Clam Chowder $8 cup/$16 bowl

Hempler’s bacon, clams, gold potatoes

Penn Cove Mussels in Pil Pil $18 Garlic, fresno chillies, parsley oil, onion crumbs in a savory broth

Beef Tenderloin Dumplings $15 Sesame dipping sauce

Six Fresh Oysters $25 Dashi, horseradish & cucumber gel

Crispy Calamari $18 Charred lemon, pickled chilies, aleppo aioli

Duck Confit Home Fries $16 with Grana Padano cheese

Signature Dinner Entrées

Chef’s Cut “Market Price” Market fresh steak, caramelized onion puree, lacinato kale

Bacon Wrapped Tenderloin $45 Housemade bacon, fresh chips, truffle emulsion

Alaskan King Salmon $45

Troll-caught salmon, delicata squash, avocado, black radish, Meyer lemon, einkorn

Chicken Torchon $36

Black radish slaw, Meyer lemon, sunchokes

Confit Duck Pasta $32

Angel hair pasta, kale, tomatoes, mushrooms, basil, grana padano cheese

Specialty Cocktails, Wine & Beer

Signature cocktails, extensive wine list by the glass or bottle, local beers on tap

Events

Voted Best of the Northwest 2022! Lighthouse Grill voted Best Seafood Restaurant and home to Best Fish & Chips

Happy Hour is Back! All Day

Mondays/3–6 pm Tues–Fri

Enjoy signature eats & drink specials in the lounge with the best view in Bellingham

Live Music on Weekend Evenings

Soak up the sounds of local musicians that will soothe your soul on Fri & Sat nights

Hours

7 days a week

Breakfast: 7am–11am

Brunch: Sat & Sun 7 am–2pm

Dinner: 4pm–9pm

Happy Hour: M–Thurs, 3–6pm

Contact Info

One Bellwether Way, Bellingham 360.392.3200 lighthousebarandgrill.com

Decorum

Attire: Casual Reservations: Yes

Bar: Yes

District Brewing Ferndale Brewery

Join us at District Brewing Ferndale as we unite craft beer, delicious food, and great people! When you visit, tell your story at any of our unique spaces: Ferndale room, Speakeasy room, Grandma’s Room, Modern Room, Arcade room, and more. Grab a bite of our tasty burgers and wings and raise a glass with a delicious pint. We are a family-friendly brewery sharing local craft beer: while building connections with our friends, family, and community. Head to District Brewing to share a pint with us!

Burgers

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

Oysters on the Half Shell Market Price

Bread & Butter Pickle Mignonette

Half Dungeness Crab $30

Served Chilled, in the Shell, Drawn Butter & Cocktail Sauce, Grilled Focaccia

Shrimp & Grits $18 Cajun White Shrimp & Three Cheese Grits

Taylor Clams $20 Bacon Balsamic Vinaigrette, Grilled Focaccia

Fried Green Tomatoes $16 Goat Cheese, Southern Rermoulade

Southern Mac & Cheese $12 Add Shrimp, Bacon or Tasso Ham

Mains

Dry-Aged Cut of the Week $52 Confit Crushed Fingerlings, Sauteed Spinach

Whole Dungeness Crab $60

Served Chilled, in the Shell, Drawn Butter & Cocktail Sauce, Grilled Focaccia

Low Country Bouillabaisse $48 Dungeness Crab, White Shrimp, Taylor Clams & Mussels, Andouille Sausage, Potato & Corn

Slow Cooked Pork Ribs $42 Rosemary Citrus BBQ, Hasselback Baked Potato

Grilled Salmon $42 House Made Pappardelle, Lemon, Dill & Asparagus

Seared Duck Breast $45 Bing Cherry Reduction

Butternut Squash Risotto $32 Seasonal Vegetables

Pizza

Roasted Seasonal Vegetable $20

Fontina & Garlic Aioli

Sausage & Mushroom $22 Black Olive & Onion

Ribeye Steak & Tasso Ham $24 Caramelized Onion & Goat Cheese, Balsamic Reducion

Events

Valentine’s Day Wine Dinner

Five courses with pairings. Tuesday February 14th 6 pm

Hours

Dinner: Wed-Sun 4 pm-9 pm

Breakfast: Sat & Sun 8 am-2 pm

Lunch: Sat & Sun noon-4 pm

Closed Mon & Tues

Contact Info

2530 Northshore Rd. 360.733.1126 theforkatagatebay.com

Decorum

Attire: Come as you are

Reservations: Yes Bar: Yes

Appetizer

Edamame $6.95

Boiled soy beans.

Veggie or Pork Egg Rolls $8.95

Ahi Tuna Poke $15.95

Tuna, seaweed salad, thinly sliced onions, garlic citrus soy sauce, sesame oil.

Gyoza (6pcs) $7.95

Lightly browned Japanese pork potstickers.

Ebi or Tako Sunomono $9.95

Shrimp or octopus with cucumber and seaweed in Japanese vinaigrette.

Vegetable Tempura $9.95 Daily fresh vegetable medley, battered and fried.

Sushi

Golden California Roll $7.95 Avocado, kanimi, and cucumber with a crispy tempura crumb coating.

Crispy Salmon Roll $12.95

Fresh salmon, cream cheese, and crispy panko crumbs on the outside.

Hours

Daily 3:30–9pm

Kyoto’s Japanese Steakhouse Japanese / Sushi Bar

Kyoto’s Japanese Steakhouse is perfect for a fun family dinner out or to celebrate your special occasion. Featuring bold, fresh flavors, our sushi and hibachi are sure to dazzle the five senses. We feature a full bar with beer on draught, a nice sake selection, regional wine, and delicious classic cocktails.

Crunchy Shrimp Roll $12.95

Shrimp tempura, avocado, cucumber, tobiko, tempura crumbs.

Dynamite Cali Roll $14.95 California roll with scallops, tobiko, and hot mayo, torched on the outside.

White Dragon Roll $13.95

Shrimp tempura, kanimi wrapped in white tuna, garlic sauce.

Dreaming Tuna Roll $12.95 Tuna, avocado, cucumber, wrapped inside an outer layer of tuna.

Buffalo Roll $13.95 Shrimp, avocado, cucumber, green onion, salmon on top, torched.

Spicy Yellowtail $13.95 Yellowtail, tobiko, fried onion, green onion, tempura crunch, spicy mayo.

Creamy Scallop $14.95 Shrimp tempura, creamy scallop, green onion, and tobiko with spicy mayo.

Mains

Hibachi

Cooked tableside and includes miso soup, salad, steamed rice, hibachi vegetables, and

noodles. Steamed rice may be upgraded to fried rice for $2.95

Vegetable Delight $21.95 Chicken $24.95 New York Steak $26.95

Teriyaki Steak $28.95 Shrimp $28.95 Salmon $28.95 Scallops $31.95 Filet Mignon $34.95 New York Steak and Lobster $38.95 Filet Mignon and Lobster $49.95

Shogun Special (New York Steak, Shrimp, Chicken) $39.95

Seafood Lover’s (Lobster, Shrimp, Scallops) $49.95

Ninja Special (Lobster, New York Steak, Shrimp) $49.95

Samurai Special (Lobster, Filet Mignon, Scallops)

Location

115 Samish Way, Bellingham 360.756.0058 kyotobellingham.com

Decorum

Attire: Casual Reservations: Yes Bar: Yes

Leader Block Trattoria + Bar

Northern Italian Cuisine

Northern Italian cuisine • Gorgeous rustic atmosphere • Classical music “Total Vivaldi catalog” • Full bar/Specialty cocktails • Located in the heart of Ferndale • Kid friendly • Extensive wine list + captain’s list • Free parking • Rental rooms • On premise/Off premise catering • Brilliant Patio space…All year around seating

Antipasti

Cambozola

Gorgonzola-brie, tomato chutney, garlic confit, crostini

Antipasto Platter

Cured meats, artisan cheese, olives, nuts, focaccia bread

Vongole

Manilla clams, wine, butter, Italian parsley, garlic, focaccia bread

Zuppa e Insalata

Insalata Di Barbabietola Beets, arugula, cheese, spiced pecans, citrus, citrus vinaigrette

Insalata Della Casa

Baby spinach, pickled red onion, blue cheese, strawberry, candied pepitas, strawberry maple vinaigrette

Zuppa Di Cipolle

Italian onion soup

Caprese

Tomato, mozzarella, basil, pickled red onion, olive oil, white balsamic glaze

Bisquit Di Granchio

Italian crab bisque

Primi/Pasta

Linguine Vongole

Manilla clams, linguine pasta, sundried tomato, buter, wine, and lemon

Bucatini Carbonara

Bucatini pasta, pecan smoked shoulder bacon, egg yolks, garlic, shallots, parmigano, olive oil, butter, pepper

Linguine Fruita Di Mare

Linguine pasta, manilla clams, prawns, calamari, garlic, cream, wine

Lasagna Classico

Lasagna sheets, bechamel, bolognese, mozzerella, parmigano, pomodoro, basil

Secondi/Entre’e

Capasante

Halibut Puttanesca

Seared halibut, polenta, asparagus, pomodoro, capers, anchovies, garlic confit, kalamata olives, peppers, pickled red onion

Osso Bucco

Braised veal shank, risotto alla milanese, onion, celery, carrot, wine, garlic

Costata Di Manzo “Market Price” 12–18 oz. bone out rib eye steak (prime), baby potatoes, grilled asparagus, grilled onions, mushrooms, butter

Pollo Picatta

Chicken breast “scallopini,” creamy polenta, asparagus, capers, Cascadia mushrooms, lemon, white wine

Specials

Ahi Puttanesca “Market Price”

Seared yellow fin tuna, squid ink linguine, pickled red onion, kalamata olives, garlic confit, anchovy

Linguine Al Nero Di Seppia “Market Price”

Squid ink linguine pasta, deep sea red crab, clams, calamari, sweet onion, fennel, saffron cream sauce, lemon, butter

Hours

Tuesday-Saturday 4–9 p.m. Sunday 4–8 p.m.

Happy Hour, Brunch, Wine Dinners Spring 2023

Contact Info

2026 Main St., Ferndale 360.306.8998 leaderblock.com

Decorum

Attire: Casual Reservations: Yes, walk-ins welcome Bar: Yes

Members Michael F., Matt N., & Christa S.

Within the Walls: The McCarthys’ Story

WRITTEN BY TRACIE GULIT | PHOTOGRAPHED BY GRAYSON GLASBY

“

IT’S ALL COMING together and feeling more and more comfortable, like home each day.”

Pat McCarthy shared this morning as he was updating me on the progress of his family settling into their new home. This is just one month after their purchase closed. You see, real estate professionals are in homes every day, inside the most intimate spaces of strangers, friends, colleagues; they all end up working through the same process to get people from one home to the next. Sometimes we even have the pleasure of helping a client buy a home and then get to sell it for them when their goals have changed two, five, or 20 years later.

What’s missing is everything in between. All of the life that happens within the walls; babies brought home for the first time, puppies, first steps, new jobs, and the loss of a family member. Sometimes we get glimpses of memories made on Instagram or a remodel project here or there when I drive by, but there’s so much more to the story us realtors miss in-between.

Pat and Bethany’s Story

Pat and I had known each other since college. Every time I would drive down Chuckanut Drive over the years I would glance over at his house and admire what I could see evolving from the street, but it wasn’t until I was asked to help them with their next real estate adventure that I was able to see with my own eyes that this home has a big story to tell.

16 years ago, exactly on the day I’m writing this, Pat closed on the purchase of this home. He already owned two other houses and had been looking for one that he could do an extensive remodel on. When this home popped up it was the least expensive home in Edgemoor by $200,000 with room around it for additions and he jumped on it!

Pat was a bachelor when he took on this project and over the next four years he did small modifications: stained

the cabinets, new countertops and tile in the kitchen/dining area, et cetera. In 2010 when Pat met his now-wife, DIY and Design Magician Bethany, he was just getting ready to start the primary bedroom addition. Bethany had just purchased an investment property that she was remodeling at the same time. (Sounds to me like they were made for each other, but anyone who has ever done a remodel project with a partner knows it either works well, or doesn’t work at all!)

Pat quickly realized that Bethany had, “a real eye for design and was willing to really go above and beyond when it came to putting work into the house. Seeing that it was a major passion for her, and I had some other passions, I got out of her way and let her do her thing.”

Collaborations

In 2018 they decided it was time for another big project. It took six months for them to get the permits and line up contractors for the kitchen, living room, hall bathroom and laundry room remodel. They set up a toaster oven in the primary bathroom and a dish wash station in the tub. For four months, they lived out of the primary bedroom and their 18-month-old daughter’s room.

The transformation of the main living space in this home, even from the perspective of someone who works in houses every day, is astounding. The vision and design are just impeccable and is certainly one of the selling points for the new owners! This wasn’t their last project, however. Starting in 2020, the exterior of the front of the house was begging to shine like the inside of the home now does. And so Bethany and Pat took on the driveway expansion, staircase, and proud timber frame entry.

Incredible, right? And they are still married! Pat and Bethany both had warm and fuzzy things to say about how they work together:

Pat: “Bethany and I have really learned to enjoy working together. It’s a good balance of her slow and methodical work ethic with an eye for design and my all out get after it approach. The balance has been for me slowing down a bit and understanding not everything needs to be done at once.”

Bethany: “Pat’s not allowed to paint, that’s where we draw the line. He doesn’t have enough patience for it, but we learned that early in our relationship so I just do all the painting. For the most part, I feel like we usually agreed on design and vision. We had to make a few compromises for each other. He wanted granite countertops and I wanted quartz. He won since I got to decide most of the other design choices.

The Final Result

This home had a 16-year journey in becoming stunning, and most would say it is perfect now. Bethany was so satisfied with the physical spaces that she had taken to building custom furniture for specific spots in the home! Set on a ¹/³ acre lot just minutes to Fairhaven with a greenhouse, multiple outdoor entertaining spaces, hot tub, fruit trees, garden space, and even a detached office/ studio and woodshop in the backyard, it’s hard to imagine that anyone would want to leave.

For me, being a part of these journeys is an honor and a joy. It isn’t every day a transformation is as incredible as this one, and for that reason I had to share it with you all! Bethany’s words of inspiration: “Start small. Maybe change a light fixture, swap some curtains, paint a room and see how it makes you feel. If you’re inspired by it, try another project. With some hard work, a little confidence in yourself, and some YouTube videos, anyone can do most anything. I feel like the more work you put into your home, the more pride you take in it.” 

Budding, Blossoming, Blooming

bLoom

WRITTEN BY ALISON POPPE | PHOTOS COURTESY OF BLOOM

SHEENA WILSON’S LOVE for flowers did not come from a time or place, but from an Irish mother who liked to point out the small things of beauty.

“Mum tells this story of growing up in Ireland, and the nuns would give her money for bus fare to and from school,” says Wilson. “And she would walk, save the money, and buy herself flowers.”

Is this story apocryphal? Wilson isn’t sure. But what she knew for sure was her lifelong dream to own a floral shop.

Growing the flowers in her home garden, she would create bouquets as a form of therapy giving them away until someone informed her of the vending potential. When Wilson wasn’t working in the school district, she took her summers to turn her side gig into a bouquet subscription service.

Wilson’s budding imagination of owning a flower shop finally became a reality on July 15, 2022 after receiving a boost from her niece and her thriving flower shop, Limelight Floral Design, in West Vancouver, B.C.

“My husband’s been talking me into this, and my children, Molly and Finn, said if not now, you’re not gonna do it,” says Wilson. “And so we just leaped in.”

The shop’s name comes from Wilson’s love of simple names she previously went through all the Celtic options and pondered naming it “Sheena’s Flowers on First,” but stuck onto what perfectly describes her product as what it is and what it should do: bloom.

Wilson’s Celtic origins may have not inspired the name, and she may not play The Chieftains all the time in the shop. But when her brother, Rory, was helping her with her business plan, she drew from her Irish heritage specifically her mum to draft her mission: tremendous welcome.

When people walk into the shop, Wilson wants them to see her space as warm and friendly, and to leave feeling better than when they arrived. But don’t call her shop cute, she says; the cuteness does come from her infamous German shorthair/ chocolate lab mix shop dog, Lily.

“Right now, she’s just waiting by the door waiting for the next person to come in,” she says. “She kind of follows them around a little bit. She’s like a therapy dog.”

Over the past year Wilson has taken a number of online floral design courses to learn the fundamentals of good design. But, just like she is with cooking, Wilson is quick to improvise.

Customers can order a bright bouquet, a pastel bouquet, or a neutral whites and greens bouquet. Wilson can’t always repeat designs due to sourcing flowers locally, but this gives her and her customers the freedom to make something new with every bloom.

Her flower subscription service is a deeply-rooted element of her business, but this time they are upgraded for various price points: weekly ($160) and bi-monthly bouquet ($80), and the “Great Big Love” subscription ($425) nicknamed “The Dude” for those who want deliveries on specific dates and holidays annually.

For those who want to try their hand at creating their own bouquets, bLoom hosts monthly Flower Arty Parties. Partnering with Katie Walton of Red Barn Art, a local ceramic and mosaic artist, patrons learn how to create a floral piece and an art piece while enjoying snacks, wine, and music. 412 S. 1st St., Mount Vernon, 360.922.0416, bloomfloralmv.com 

Custom Is Key

Maiben Fixtures and Furnishings

WRITTEN BY LEAH FOSTER PHOTOS COURTESY OF MAIBEN FIXTURES & FURNISHINGS

YOUR GOAL is to be better organized or to turn your house into a home, custom furnishings are the way to go. The pieces I value the most in my home are the ones where I met the artist, restored an old piece I found at the ReStore, or had the opportunity to participate in the creative process. It may seem like custom cabinets are financially unattainable or that the process could be daunting, but there are companies whose mission it is to offer you just what you want, in a way that is easy, fun, and best of all, sustainable!

WHETHER

Maiben Fixtures & Furnishings, owned by Hayley Baker and Levi White in Anacortes, specializes in bespoke furnishings and fixtures that strike the balance between accessibility and durability. They use high quality, domestic-made plywoods and lowVOC wood finishes, making their products more environmentally friendly and safer for your loved ones.

In addition, they use digital fabrication and CNC machining which allows clients to see how their finished piece will look early in the process (via 3D imaging). This dramatically cuts

down on waste pieces and reject parts. Any scrap pieces that are produced are either donated, repurposed into pieces for the shop, or recycled at Lautenbach’s to become chipboard or particleboard.

Baker prides herself on being approachable, so whether you already know exactly what you want down to the dimensions or just have a vague idea, Maiben F&F can help you bring your project to life. Much of the initial planning can be done over the phone, by email, or in their shop space in Anacortes. 3D renderings allow you to see your project in the planning stages and make modifications, so you get exactly what you want. If a site visit is necessary, any design deposit is applied to the final project cost, making the process efficient and more affordable.

When your piece is finished, you have something that is unique, incredibly beautiful, and durable enough to outlast any prefabricated piece you might find at a big box retailer. Plus, whether you enlist the services of Maiben F&F or any of the other incredibly talented craftsmen in the area, you are supporting our local economy and boosting our community of artists.

Curious to know more? Check out their website to see some of the beautiful work Maiben F&F has done, or reach out to Baker and White on social media @maibenmade. You’ll find they do more than just homes: They can build pieces for your shop, market booths, or camper vans too! 910 27th St., Anacortes, Ste. B, 707.334.0126, maibenmade.com 

WRITTEN BY KRISTEN BOEHM

ROMANCE COMES NATURALLY to some people, but for those of us less lucky it can be an enigma! We think that few date night set-ups have the inherent potential as a lovingly crafted dinner alone together. But lots of little details go into setting the right atmosphere for an intimate night at home and we’ve got a short list of things for the perfect tablescape for an enchanting evening.

1

Coeur De France

Costellane Dining Table

Samuel’s Furniture 1904 Main St., Ferndale, 360.384.3388, samuelsfurniture.com

Citterio Wine Decanter

Ideal, $160 12247 Cornwall Ave., Bellingham, 360.752.5522, anidealshop.com

Carved Neroli & Jasmine Candle

Enigma Candle Foundry, $45 Free local delivery in Whatcom county from enigmacandles.com

Flourishing Beauty Bouquet

The Checkered Lily, $78 4151 Meridian St., Ste. 116, Bellingham, 360.671.1392, thecheckeredlily.com

Custom Charcuterie Board

AK Crafted Woods Everson, akcraftedwoods.com

Photo by Cocoa Laney

Leader Block Trattoria & Bar 76

Storybook Tea Parties and a Real Life Wonderland White Branches

WRITTEN BY KRISTEN BOEHM PHOTOGRAPHED BY COCOA LANEY

TO ESCAPE THE dull and dreary, steal away to the White Branches tea room. Between the gorgeous setting, the delicious tea, and the curated three-tiered nibbles, this elevated experience will keep you coming back for more!

Now taking up the entire second floor and tower of the historic Granary Building in Mount Vernon, White Branches is an events production company that has existed in various iterations since 2013. Owner Matthew White has boutique partnerships with circus and theater venues in Seattle, Chicago, Houston, and Vancouver. But now that they’ve opened up their own venue, White’s artistic visions have a place to grow into their own.

“I was sitting here trying to think, well, how can I bring my circus world into this tea shop,” says White. From there, White Branches has expanded into something all its own: part magical labyrinth, part events venue, and of course, part enchanting tea parlor.

When you ride the elevator to the second floor, right away you’re hit with the sensation that you’re in another world a place crafted specifically to give you the joy of a fantastical adventure. After you pass through the steampunk sitting room and the glamorous Boutique, you will be shown to the Tea Room, a dining area that has been crafted into an “immersive storybook setting.”

With you and your party settled, you’ll embark on your classic tea service experience. The first step is, of course, to choose your pot of tea! White Branches offers various black,

green, white, and herbal teas to select from, and are happy to help you select one based on what flavors you generally enjoy. Tea Room Lead Gwen Garcia always recommends their signature Creme de la Earl. In this creamy, mellow take on classic Earl Grey tea, the black tea is mixed with Madagascar vanilla and blue cornflower. The citrus notes just peek through in this fragrant, delicately floral blend.

This pot pairs well with the myriad of delicious treats you will receive with your tea service. Your three-tier presentation will include classic tea sandwiches at the bottom, made with delectable yet bold flavors like mango chutney and curried egg salad, smoked salmon cream cheese with lemon butter, and roast turkey with havarti and cranberry Dijon. The second tier holds homemade scones with flavors like peach and lemon zest and a small assortment of fresh seasonal fruit. And of course, the top tier is laden with an array of delicious sweets. Dainty petit-four cakes, melt-in-your-mouth chocolate truffles, and fanciful macarons will top off your tea service!

White Branches is also happy to offer their tea services in vegetarian, vegan, and gluten-free arrangements.

“That’s one of the things that we’re very proud of,” says White about their dedication to having an inclusive menu. White Branches even works with a nearby business, Shambala Ancient Grain Bakery & Bistro, to do everything they can to cater to dietary needs.

In addition to the classic tea service experience, visitors can also order from the a la carte menu! Scones, tea sandwiches, truffles, and shortbread cookies are available, as well as tasty sparkling wine spritzers and peach or raspberry bellinis if you’d like something just a mite stronger than tea.

This wonderful tea service experience is $32 per person (although the price can vary based on your selections). White Branches encourages customers to make reservations through their website. Once you’ve been thoroughly enchanted by tea time, the whole world of White Branches events will be waiting for you to explore! 100 E. Montgomery St., Ste. 210, Mount Vernon, 360.848.1192, whitebranches.com

White Branches has expanded into something all its own: part magical labyrinth, part events venue, and of course, part enchanting tea parlor.

Italy in Five Courses

Leader Block Trattoria & Bar

WRITTEN BY KRISTEN BOEHM

LEADER BLOCK WINE Company & Eatery closed for renovations in July 2022, but what opened in September was something entirely new The Leader Block Trattoria & Bar.

“A trattoria is a gathering place. It’s where you eat, where you drink, where you get together,” says Roberto Trendel, the new co-owner and general manager of Leader Block. Trendel was brought in by Owner Robert Pinkley to help invigorate the business, and he put his 25 years of Italian eatery experience right to work.

Previously more of an American-Italian blend, the thesis of Leader Block has shifted to authentic Northern Italian. They marry location and inspiration, and aim to serve traditional Italian dishes “polished with PNW accoutrements.” Tons of ingredients are locally sourced, including meats, fish, vegetables, and products from Avenue Bread, Bellingham Pasta, Ferndale Farmstead, and Edaleen Dairy. Executive Chef Doug Elliot has been on-board throughout the entire process, and the recipes were tweaked repeatedly to achieve their full potential.

When I visited Leader Block Trattoria & Bar, I was greeted with the enthusiastic hospitality one might expect in a traditional Italian atmosphere. Off their all-new specialty cocktail menu, I chose the Leader Block Bellini ($12), a dazzling Prosecco, chambord, and peach puree sipper. Leader Block also currently has around 500 wines on hand ask to see the Captain’s List and the Worldwide Bottle Selection!

An Italian fine-dining experience goes through all five menu sections, so we began with antipasto. The Cambozola ($18) was served on a large board for sharing, and featured a deliciously melty gorgonzola-brie cheese, a sweet and savory tomato chutney, and crostini generously topped with garlic confit.

Next from the zuppa e insalata options, I had the Bisquit di Granchio ($11 or $14), the crab bisque. It was thick and creamy, with succulent Dungeness crab, sherry that gave it a desired sharpness, and topped with cracked black pepper and Italian parsley. I cleansed my palette with the Insalata della Casa ($14), whose mild greens, fresh strawberries, and crumbles of blue cheese gave it everything you could want in a refreshing, bright salad.

For the primo course, I loved the Bucatini Carbonara ($32), which has sophisticatedly layered flavors. It features a silky sauce made with egg yolk, parmigiano, garlic, and

“We just want you to leave thinking, ‘That was the greatest dining experience we ever had.’”

Roberto Trendel, Co-owner and General Manager, Leader Block Trattoria & Bar

Photo by Cocoa Laney

Photo by Kristen Boehm

Photo by Kristen Boehm

pecan-smoked shoulder bacon. This is pasta to savor!

Moving on to secondo, I tried the Capasante ($42) and the Ossobucco ($45). Both of these were well worth the starring role as main dish, having depth of flavor and substance. Both came on beds of risotto that were extremely creamy, but very different in flavor.

The Capasante risotto was made with Cascadia mushrooms and enough pepper to bite through the cream. It was topped by fresh scallops charred on both sides, and served with seared lemon asparagus. These ingredients and flavors melted perfectly together in every bite for a bright yet rich meal.

The Ossobucco, a house favorite, has a bed of risotto alla Milanese (cooked with saffron!) and was served with “the holy trinity” of Italian veggies: celery, carrot, and onion. A large veal shank was the meat of the meal, braised in a red wine demi glace until extremely tender and managing to be both savory and light in flavor. It made such an impression on me that I recommended this dish to another diner a few minutes later.

For dolce, I had a decadent Creme Brulee ($12) that was, of course, perfectly torched. There is also a traditional Tiramisu ($12), and both are topped with a dollop of toasted meringue, a delightful alternative to whipped cream.

Leader Block’s renovations go beyond the menu and include the dining areas, the bar, most of the staff, and even the point-of-sale system. They have a lot planned for 2023, including the initiation of a happy hour and the reinstatement of monthly wine dinners. Trendel’s ultimate goal is to give customers the best evening possible.

“All those factors combined make the ultimate dining experience,” he says. “We just want you to leave thinking, ‘That was the greatest dining experience we ever had.’” 2026 Main St., Ferndale, 360.306.8998, leaderblock.com 

Maitake Mushrooms with Chicory and Charred Plantain Sauce

The Culinary Team at Carnal

WRITTEN BY COCOA LANEY RECIPE COURTESY OF JAMES ZAMORY

THE CHEFS AT Carnal have carved out quite a niche for themselves in Bellingham’s fine dining scene. Between locally-sourced ingredients, impeccable culinary techniques, and one-of-a-kind recipes, you’re unlikely to find dishes like theirs anywhere else in town. Chefs James Zamory, Aaron Saurer, and Sean McDermott rely on innovation over tradition, and their menu is the proof.

If you’re looking to seriously up your cooking creativity in 2023, try your hand at Carnal’s maitake mushrooms. These ingredients aren’t exactly pantry staples, but never fear: Dried mushrooms and black limes are available online and at specialty spice stores.

Meet the Chefs Zamory, Saurer, and McDermott have been cooking since their teenage years, and then throughout college to pay bills. They first met in New York City on the opening team of NoMad Restaurant, which had a Michelin star and three stars from the New York Times.

“Carnal was finally established in 2014 at an outdoor food market in Brooklyn, New York City,” Zamory says. “We left our jobs at Michelin starred kitchens to start it with no money, no branding, no equipment, and no staff. But what we did have was a vision to consistently execute the most delicious and creative food possible, even if it was outside under a tent.”

This journey took their team to kitchens all over, including Miami, Austin, Berlin, Osaka, and now here in the Pacific Northwest. In addition to Carnal, Zamory, Saurer, and McDermott are the team behind Accomplice (a gourmet burger spot in Downtown Bellingham) and Estelle (a French restaurant in Fairhaven, opened in late 2022).

Ingredients

150 grams maitake mushrooms

50 grams roasted ground chicory 50 grams dried (preferably smoked) mushrooms

3–4 whole sweet plantains

100 grams shallots

10 grams roasted chili flakes (or powder if not available)

Olive oil and white vinegar to taste Salt, pepper, garlic, and thyme to taste

Black lime to taste (optional, available online and at specialty stores)

Store-bought fried plantain chips (optional, for garnish)

Instructions

• To make the broth, add roasted ground chicory and dried mushrooms to a pot filled with 1 kilogram of water. Bring to a boil, then set aside to steep for one hour.

• Season maitake mushrooms with lots of olive oil, kosher salt, freshly cracked black pepper, and finely chopped fresh thyme and garlic.

• Drain off the excess marinade then arrange the mushrooms on a sheet tray and rack. Roast at 350 degrees for 12 minutes, then allow to cool at room temperature while you prep the plantain sauce.

Plantain Sauce

• Begin the sauce by charring plantains directly on hot coals or in a cast-iron pan. Once charred all over, set aside to cool slightly. It’s best to vacuum seal them to allow the smokiness to penetrate but wrapping tightly in plastic wrap is also acceptable. Let the plantains rest for 3 hours, or ideally overnight.

• Peel, chop into coins, then cook down in olive oil with 100 grams of shallots and 10 grams of roasted chili flakes. Chili powder may also be used if flakes are not available.

• Once plantains are caramelized, strain the chicory broth into the plantains and simmer together for one hour.

• Once tender, blend the plantains and broth with olive oil and white balsamic vinegar in a roughly 3:1 ratio (we infuse our vinegar with winter citrus at the restaurant). You’re looking for a gravy-like consistency, so it will take some balancing of broth and oil as it blends to achieve the correct viscosity.

Add sauce to a bowl, then season to taste with salt. It should be predominantly sweet (and naturally so) from the plantains with just enough acidity to remind you of your favorite barbecue sauce. The chicory and smoked mushroom lend a flavor reminiscent of Mexican mole.

Mushrooms and Assembly

• To finish, ensure the mushrooms are coated well in the oil marinade then cook them over high heat under a broiler or in a cast-iron pan, ensuring not to burn their extremities.

• Once caramelized all over, serve the mushrooms completely coated in warm plantain sauce and garnish with black lime and fried plantain chips. 

DINING KEY

. . . . . . . . . . . . . .

up to $9

$10–19

$20–29 . . . . . . .

$30 or greater Breakfast

B-TOWN KITCHEN AND RAW BAR Seafood, American

714 Lakeway Dr., Bellingham 360.392.6520, btownkitchen.com

If fresh shellfish is your gastronomic highlight, you’re in the right place at B-Town Kitchen and Raw Bar. Items from the Small Plates menu make terrific appetizers or adult-beverageworthy snacks. The heated patio provides an urban vibe suited for parties or gatherings.

CHAIR 9 WOODSTONE PIZZA & BAR

American 10459 Mount Baker Hwy., Glacier 360.599.2511, chair9.com

Brunch Lunch . . . . . . . . . . . . . . Dinner . . . . . . . . .

Family-Friendly

Takeout

Outdoor Seating Reservations . . . . . . . . . .

Happy Hour . . . . . . . . . . . . . . . Vegan

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. * Review provided by restaurant.

WHATCOM

ACCOMPLICE American

1232 N. State St., Bellingham, 360.778.2336

If you’ve been to Carnal in downtown Bellingham, you know meat is their forte. For even more protein-forward goodness, head to the restaurant’s burger offshoot, Accomplice, located right next door. Originally created as a destination for casual takeout during the pandemic, the space was remodeled to include a quirky dining area plus variety of sandwiches and house-made sauces.

ASHURI BAKLAVA AND CAFE

Turkish

103 Grand Ave., Bellingham 360.318.3030, ashuri.co

Ashuri Baklava and Cafe is introducing Bellingham residents to the traditional Turkish coffeehouse experience strong coffee, decadent pastries, and a place to enjoy good company. The owners, brothers Kristofer and Lukas Konutgan, were both born and raised in Istanbul, Turkey. They opened the shop as a way to create a space that felt a bit like home.

BANTER AFTER HOURS American, Craft Cocktails, Vegan 114 Prospect St., Bellingham 360.788.4849, banterhospitality.com

If you want to feel like you’re on a sunny beach vacation without leaving Bellingham, After Hours is the place to be! The casual, cheeky atmosphere and friendly staff make it a great space to spend the evening trying out some unique, flavorful food and creative cocktails.

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.

THE BLACK CAT American 1200 Harris Ave., Ste. 310, Bellingham 360.733.6136, blackcatbellingham.com

Tucked away in the heart of Fairhaven, this iconic Bellingham eatery serves up craft cocktails and American fusion eats on the third floor of the Sycamore Square building. Come for happy hour and stay for the delicious food and warm, welcoming atmosphere.

After a long day skiing or snowboarding from Mount Baker Ski Area’s eight chairlifts, Chair 9 is tailor-made for those seeking a place to grab a bite before heading back down the highway. The building is spacious, with two stories of seating and a colorful variety of snowboards decorating the wall. Their pizza is crafted on house-made artisan dough and cooked classically in a wood stone oven. The restaurant’s relaxed atmosphere and delicious menu make it a destination to try on your next trip to the slopes.

CHIHUAHUA MEXICAN RESTAURANT

Mexican 5694 Third Ave., Ferndale 360.384.5820

chihuahuamexicanrestaurant.com

Dine in at one of the largest Mexican restaurants in Washington and experience the authentic cuisine derived from decades of dedication to excellent food. Using family recipes passed down for generations, Chihuahua Mexican Restaurant will not only leave you full, but also deeply satisfied.

CULTURE CAFÉ Eclectic

210 E. Chestnut St., Bellingham 360.746.6558, kombuchatown.com

This inviting, comfortable place gained a reputation for its all-natural, craft kombucha but it also offers a one-of-a-kind dining experience. All the items are prepared in-house with the exception of bread, which is made by Mount Bakery. The menu reflects a great deal of care and integrity, served by authentic and accommodating employees in a communal space that offers karaoke, board games, and live music.

D’ANNA’S CAFE ITALIANO Italian

1317 N. State St., Bellingham 360.714.0188, dannascafeitaliano.com

CARNAL American, Barbecue

1234 North State St., Bellingham 360.306.3587, eatcarnal.com

Carnal offers hyper-local ingredients that highlight the bounty of the season, with an emphasis on slow-cooked meat entrees. The menu will always feature a chicken, fish, and veggie option, as well as their signature short rib. The covered eating area is perfect for a romantic dinner.

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.

EVOLVE CHOCOLATE + CAFE* Farm to Table 1200 11th St. (upstairs on the mezzanine), Bellingham, 360.220.1898, evolvefairhaven.com

In September 2018, Chef Christy Fox along with wife Shannon Fox opened their

Culinary Events

Anacortes Uncorked

February 4, 12–7 p.m.

This food and wine fest is brought to you by the Anacortes Chamber of Commerce, and intends to delight you with glasses, cheeses, and accompaniments from all over the Pacific Northwest. You can attend either 12–3 p.m. or 4–7 p.m., and your general admission includes 10 2-ounce wine pours.

Historic Port of Anacortes Warehouse, 100 Commercial Ave., Anacortes, anacortes.org

Dessert, It’s Amore

February 9, 6:30–9 p.m.

The Bellingham Community Food Co-op and Whatcom Community College collaborate to put on cooking classes! For February, they’ve got a special evening class designed to help you elevate your wooing strategies. In this session you’ll learn how to craft three Italian-inspired desserts: lemon mascarpone cheesecake, chocolate cannoli, and candied rose petals!

Downtown Co-Op Connections Building, 405 E. Holly St., Bellingham, 360.734.8158, communityfood.coop

Sustainable Foraging 101

February 8, 6:30–8:30 p.m.

Foraging isn’t only a wilderness survival skill, it’s a sustainable way to expand your diet, a chance to reconnect with nature, and can even help you steward and give back to our ecosystem. Natalie Hammerquist is a Seattle herbalist that will guide you through the basics, responsibilities, and legalities of foraging in the PNW via this online class.

Online via Adiantum School of Plant Medicine, Seattle, adiantumschool.com

dream cafe within Village Books in Historic Fairhaven. Bringing in locally sourced protein, produce, dairy, coffee and chocolate, the kitchen has become a wonderland of baked goods, savory hot food & locally roasted coffee and house chai!

FAT SHACK American

414 W. Bakerview Rd., Bellingham 360.366.8752, fatshack.com

Fat Shack offers a variety of burgers, wings, and their specialty: densely packed sandwiches. The typical “fat” sandwich is some combination of grilled steak and fried chicken, along with cheese and a host of sides, all pressed inside a fresh hoagie roll. It is not for the meek, or for someone looking for a salad bar. Along with its unapologetic embrace of deep-fried food, Fat Shack serves up some surprises. Its hamburgers are hand-pressed, hand-seasoned, and never frozen.

FIRESIDE MARTINI & WINE BAR

Eclectic, Bar

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.

THE FORK AT AGATE BAY American, Seafood 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.

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.

KEENAN’S AT THE PIER

Northwest, American & Seafood 804 10th St., Bellingham 360.392.5510, keenansatthepier.com

Located inside the Chrysalis Inn & Spa in Fairhaven, Keenan’s at the Pier features fresh, local cuisine and a full bar. Keenan’s highlights the beauty and style of the Pacific Northwest with fresh ingredients that are seasonal and regionally sourced. Enjoy Bellingham Bay views from every table. Reservations are highly recommended.

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 tempurafried 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.

LOMBARDI’S Italian

21 Bellwether Way, Ste. 112, Bellingham 360.714.8412, lombardisitalian.com

This waterfront bistro pairs classic Italian eats with a standout wine list and idyllic views of the Squalicum Harbor. Their menu features ingredients both local and imported, with items like sauces, dressings, and desserts made inhouse from scratch. Keep an eye out for events including wine dinners and monthly wine club meetings.

NICKI’S BAR AND GRILL/ NICKI’S BELLA

MARINA American, Seafood

2615 S. Harbor Loop Dr., Bellingham 360.332.2505, nickisbellamarina.com

Harborside visitors can grab a bite at Nicki’s Bar and Grill or rent out the floor above, Nicki’s Bella Marina, for private events with spectacular views of Bellingham Bay. Once you’ve had a chance to check out the water, take your first glance at the large menu. The burgers are big, juicy (there are even Wet-Naps on the table), and flavorful.

NOMAD CHARCUTERIE AND WINE

Wine Bar, International 10 Prospect St., Bellingham, 360.922.8804

Whether you’re an amateur sommelier or a total wine novice, we’re willing to bet that the folks at Nomad Charcuterie and Wine will pour you something surprising. This cozy cafeesque eatery is making a splash in Downtown Bellingham thanks to its well-curated menu, warm ambience, and enviable wine list.

THE NORTH FORK BREWERY Eclectic, Bar

6186 Mount Baker Hwy., Deming 360.599.2337

Pizza and beer is a pairing that truly stands the test of time. At Deming’s long-running North Fork Brewery, which opened in December of 1997, the two remain as strong as ever. The North Fork’s brews are made in small batches by their longtime brewer and his custom draft system. The old-style pub feels homey and familiar, with quirky decorations like a glass wall encasing rows and rows of beer bottles. It’s a warm, inviting place to escape the biting temperatures outside.

NORTHWATER Regional NW

4260 Mitchell Way, Bellingham 360.398.6191, northh2o.com

From breakfast to late night dinner, northwater’s 185-seat restaurant features a diverse menu of Pacific Northwest dishes made from locally sourced and sustainable ingredients. The restaurant’s waitstaff is personable and enthusiastic our questions about ingredient sources and what desserts they’d recommend.

OISHII Asian

424 W. Bakerview Rd., Ste. 101, Bellingham 360.671.6007, oishiiteriyaki.com

The next time you find yourself craving Asian fusion, head to Bakerview Square for sushi, teriyaki, noodles, and more. “Oishii” means “delicious” in Japanese and longtime regulars will tell you Oishii Teriyaki & Rolls more than lives up to its name..

ON RICE THAI CUISINE Thai

206 N. Samish Way, Bellingham, 360.714.9995

2200 Rimland Dr., Bellingham, 360.738.9995

1224 Harris Ave., Bellingham, 360.676.9995 onricethai.com

Ask any college student: On Rice is the place to go in Bellingham. With its affordable lunch specials and three locations around town, it’s easy to enjoy one of On Rice’s flavorful Thai dishes. All dishes are available with chicken, pork, beef, seafood, or tofu and can be made as spicy as you want them to be.

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

Elevate Your Charcuterie by Serving It with the Proper Wine

WRITTEN AND PHOTOGRAPHED BY DAN RADIL

WHAT’S NOT TO like about a selection of meats, cheeses, olives, and marinated vegetables on a charcuterie tray? It’s easy to prepare, offers great variety, looks beautiful, and is meant to be shared in the company of others.

With so many wonderful foods to choose from, selecting a wine or two to serve along with it should be a relatively easy task, right?

Three words: proceed with caution.

The variety of items on a charcuterie tray can, in fact, be the downfall to a good wine pairing, especially if you’re serving heavily spiced or seasoned meats and vegetables, well-aged cheeses, or sweet accompaniments. While they add plenty of character, these foods can also overpower the flavors of your wine.

Fortunately, most charcuterie also carries a “common food denominator,” so to speak, of higher salt and fat contents. That lends itself to highacid wines as natural pairing partners because the wine’s acidity cuts through the fat and adds a bright contrast to the food’s flavors, allowing you to taste both food and wine.

Champagne and brut-style sparkling wines are generally high in acidity and make great choices; or, if you prefer your bubbles a bit on the sweeter side, a prosecco or moscato might also work well.

There are also plenty of high-acid white wines to consider serving with charcuterie including pinot grigio, sauvignon blanc, riesling, chenin blanc, and albarino.

For red wines, the same guideline applies. Look for higher-in-acidity reds such as pinot noir, gamay beaujolais, barbera, sangiovese, and nebbiolo as potentially outstanding charcuteriefriendly wines.

The variety of items on a charcuterie tray can, in fact, be the downfall to a good wine pairing.

And be sure to consider rosé as a possible choice as well. Most rosés carry a bright, crisp, and fresh quality that make them terrific wines to serve with a variety of your favorite salty/ fatty meats and cheeses.

Wine Recommendations

Palencia Winery 2021 Albarino (about $22) Victor Palencia has crafted yet another gem of a wine, this one with explosive lead-off flavors of melon, kiwi, and key lime. The laser-sharp finish is accented with lemon zest and a hint of minerality. Purchase online at palenciawine.com.

Tirriddiss Non-Vintage Blanc de Blanc R.2.1 (about $24) Newbie winemakers Andrew Gerow, Matthew Doutney, and Gabriel Crowell are turning heads with their sparkling wines; this one features bright pear and lemon citrus flavors framed by linen-crisp acidity. Available at their Richland, Washington wine shop or online at tirriddiss.com.

Bayernmoor Cellars 2018 Pinot Noir Clone Précoce (about $50) Intent on producing Washington’s best pinot noir, owners Kim and Larry Harris sourced this wine from their estate vineyard near Stanwood. Rose petal and cardamon aromatics, red berry

and plum fruit on the palate, and a touch of toasted walnut and allspice on the finish add up to one spectacular wine. Double Gold medalist at the Bellingham Northwest Wine Competition.

Charcuterie Options

Do it yourself: It’s easy to put together your own charcuterie tray. For starters, grab two or three each of different meats and cheeses, perhaps a jar of roasted red peppers and a pound of kalamata olives, and some musthave La Panzanella crackers, and you’re set.

Regional grocers such as Whole Foods, Haggen, and Fred Meyer feature a great supply of deli meats and cheeses, olive bars, and prepackaged, snacky crisps and breads. You control the quantity and variety of what goes on the finished tray by buying whatever suits your budget.

Order out and enjoy: Old World Deli (1228 N. State St., Bellingham) has a huge variety of cheeses and madein-house and cured meats to choose from. You can select what you like, add some accompaniments, and take it with you to construct your tray at home. Or, if you prefer, they can whip up an artisan meat and cheese platter from their own menu.

Yeah Baby Boards (2015 Main St., Ferndale) offers an array of charcuterie options that look like works of art and can be prepared in advance for one to over 25 people. Italian meats, cheeses, cornichons, dried fruits, vegetables and your choice of pepper jelly, mustard, or honey come with every board. Take-out, delivery, and limited dinein options are available.

Nomad Charcuterie & Wine (10 Prospect St., Bellingham) allows you to enjoy your charcuterie in a “relaxed, let-someone-else-do-it” atmosphere. Their menu of meat and cheese trays are priced for one, two, four, or six guests. An added bonus: a wonderfully extensive selection of charcuterie-friendly wines is available by the half glass, glass, or bottle. 

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

THE PENNY FARTHING BAR & RESTAURANT American 1309 Cornwall Ave., Bellingham 360.738.7179, chuckanutbaydistillery.com

Between craft cocktails and creative dishes designed for sharing, a night spent at the Penny Farthing will be one to remember. The bar and restaurant is operated by (and located within) Chuckanut Bay Distillery, and their housemade spirits are complemented by creative and locally-sourced dishes.

SAGE

AGAINST

THE MACHINE Food truck

See satm360.com for schedule and location 360.988.1800

If you haven’t yet heard of Sage Against the Machine, you will soon enough. Believed to be Bellingham’s first from-scratch, dairy-free, meat-free, and mostly gluten- and soy-free food truck, Sage Against the Machine has the power to convince the meatiest of meat-eaters that eating plant-based food can actually be enjoyable.

SUPER MARIO’S Salvadorian 3008 Northwest Ave., Bellingham 360.393.4637, super-marios.com

Serving fresh, healthy meals with the customer in mind is what Super Mario’s is all about, and it’s the consistent flavor and quality of the food that keeps bringing people back. The veggies are chopped fresh daily, nothing is frozen, nothing is cooked until it’s ordered, and nothing is deep-fried.

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.

TASTE OF INDIA Indian 3930 Meridian St., Ste. 107, Bellingham 360.647.1589, tasteofindiabellingham.com

At Taste of India, all the dishes are rich, delicious, and authentic. Dishes come with your choice of pulao rice or the classic Indian bread naan. Taste of India offers a variety of vegetarian and non-vegetarian dishes, all with exquisite and well-developed flavors. For those

unsure of what to order, or those who want to try multiple dishes at once, try the lunch buffet.

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.

WAKE ‘N BAKERY American 6903 Bourne St., Glacier 360.599.1658, getsconed.com

Wake ‘N Bakery is a staple rest stop along Mount Baker Highway. If you’re in need of a sweet treat and hot coffee to bring the feeling back to your numb fingers, this will fit the bill. Whether you’re traveling to or from the mountain, watch for its signs as you pass through Glacier the cafe is about a block off the highway.

SKAGIT

13MOONS AT SWINOMISH CASINO & LODGE Seafood, Steak

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 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.

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

Inside the Weekly Wine Tastings at Semiahmoo Resort

Semiahmoo Sips

WRITTEN AND PHOTOGRAPHED BY COCOA LANEY

VISITORS TO SEMIAHMOO Resort in Blaine have no shortage of activities to choose from, whether it’s golf, a spa day, or even fine dining but if you’re a wine lover, then Semiahmoo Sips should be No. 1 on your agenda. This laid-back event allows guests to sample four different bottles in an intimate, approachable setting, and it’s held every Saturday at 2 p.m. in the Semiahmoo wine cellar.

Tastings are guided by Sommelier Rick Reich, whose deep expertise and wit made for an experience that was not just informative but entertaining. Rather than a formal presentation, our interactions felt like banter with a good friend (who just so happens to know everything there is to know about vino).

On the day of our tasting, Reich presented a series of wines by the Walla-Walla based Abeja, and we enjoyed them alongside a selection of meats, fruit, and locally made cheeses (available at an additional cost). As he put it, winemakers approach their craft like an art and being guided through the nuances of each bottle made us appreciate this art even more.

As each glass was introduced, Reich not only told us about its production but contextualized each varietal within the U.S. wine industry as a whole. We also learned about the history of wine in Washington, as well as how West Coast wineries are adapting to challenges like climate change. From start to finish, Reich’s care for his craft was downright contagious.

The first wine we sampled was the French-style 2021 Beekeeper’s White. Despite being made with 100% chardonnay grapes, it was far more delicate and fruit-forward than anticipated. We compared it with a second Abeja chardonnay and were surprised at the difference, which Reich says was

due the latter’s longer barrel fermentation time and an aging process known as sur lie. The second wine had an oakiness similar to California chardonnay, but with a slightly higher acidity level.

From there we moved onto red wine, starting with a lush, juicy 2020 Abeja Merlot made with Columbia Valley grapes. The tasting closed with a side-by-side comparison “just for the fun of it”: a 2019 Abeja Cabernet Sauvignon and a 2016 Gilbert Cellars Left Bank, which is a red blend featuring 51% cabernet sauvignon grapes as well as other Bordeaux varietals.

Both were made with cabernet grapes grown in the Columbia Valley, but the tastes were very distinct whereas the Abeja was full-bodied with notes of leather and dark cherry, the Gilbert was juicy with a more subtle earthiness. As Reich says, winemaking is an art and sampling such different expressions of the same varietal, namely one from the same terroir, is what makes tastings so fun.

Semiahmoo Sips came to a close around 4 p.m., but our day at Semiahmoo Resort was just beginning. As if we weren’t relaxed enough already, my companion made a beeline from the wine cellar to the on-site spa. We then ended the day with a meal of fresh seafood and a nightcap at Packers Kitchen + Bar. All the while, we kept reminding each other just how close we were to home. The resort is just a half-hour’s drive from Bellingham, so if you’re looking for a weekend escape that feels a world away, then Semiahmoo is just the place.

To learn more about Semiahmoo Sips, visit Semiahmoo Resort online or on social media @semiahmooresort. The event is $20 per person, and no advance reservations are required. 9565 Semiahmoo Pkwy., Blaine, 855.917.3767, semiahmoo.com 

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.

CATRINA TACOS & TEQUILA Mexican

517 S. 1st St., Mount Vernon 360.336.5566, catrinastacostequila.com Catrina Tacos & Tequila is known for their take on Street Tacos with a multitude of meat fillings to choose from, double tortillas, cilantro, and onions but that’s certainly not the only mouthwatering option. With plenty of drinks to sample, there’s always another reason to visit again.

CONWAY PUB & EATERY American

18611 Main St., Conway 360.445.4733

Don’t let tiny Conway fool you this pub packs big flavor. Though the town is unincorporated, business is never slow in this watering hole. Farmers often come here after a hard day’s work, as well as bikers making a pit stop on a scenic weekend ride. Brimming with beer and Americana spirit, Conway Pub & Eatery is a Skagit Valley icon.

DAD’S DINER A-GO-GO American

906 Commercial Ave., Anacortes 360.899.5269

Dad’s Diner A-Go-Go in Anacortes is the epitome of creative flavors and fun presentation. Add in the superior customer service in a comfortable, casual atmosphere, and it’s no wonder so many locals eat here weekly. The space is decorated with framed photos of dads, most of whom are local an appreciation of their loyal fan base. Every edible item is a labor of love, just how Dad would make it at home.

FORTUNE MANDARIN Chinese, Mandarin

1617 Freeway Dr., Mount Vernon 360.428.1819, fortunemandarin.com

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.

GREEK ISLANDS RESTAURANT Greek

2001 Commercial Ave., Anacortes 360.293.6911, greekislandsrestaurant.shop

Some of the very best Greek food in our area comes from this versatile and excellent menu,

8 TASTES GREAT

1We can’t imagine a more perfect winter dish than the Boeuf Bourguignon at Nell Thorn Waterfront Bistro + Bar. Tender braised short ribs and veg are simmered with a red wine demi glace and served over melt-in-yourmouth mashed potatoes.

2 3

Feeling the winter blues?

The Harvest Squash Soup from Caffe Adagio will cure whatever ails you. Order it with a side of toasted focaccia bread and a hot beverage for additional coziness.

The Ginger Blast at Avellino Coffeehouse is our favorite way to keep the doctor away. Made with lemon, ginger, cayenne, and honey, it can be enjoyed either as a shot or added to your favorite cup of tea.

The Newsroom Pub is always good for a spot of pub fare, and their burgers are not to be slept on. We especially love the Mushroom and Pepper Smash Burger, which consists of mushrooms and Swiss cheese sandwiched between two local beef patties.

6

5 7 8 4

Mediterranean Specialties is a veritable hidden gem in Bellingham, and in addition to an assortment of specialty European groceries, they have some of the best falafel in town. Order the Sample Platter to try a little bit of everything.

The Madone Panini at Cafe Velo comes piled high with turkey, cheddar, and herby pesto. It’s served panini style, and you can choose to pair it with either a side salad or potato chips.

Craving pizza and beer? Elizabeth Station has you covered. Try their Prosciutto Arugula Pie it comes with fontina, mozzarella, parmesan, and ricotta salata cheeses plus a topping of fresh greens (so it’s basically a salad, right?).

If you happen to catch Spoonfae Bakery at a market around Bellingham, you’d be remiss not to pick up one of their baked treats. Any goodie you pick is guaranteed to be delicious, but we particularly love their Honey Ginger Shortbread

Photo by Cocoa Laney

B-TOWN KITCHEN AND Raw Bar is a fusion seafood restaurant that updates their cocktails seasonally, but the Time Traveler is a perennial menu staple.

This powerful little rendition of an Aviation is served in a chilled Libbey cosmopolitan glass. Initial flavors are lemon and violet, botanicals which play well off each other and layer over the herbaceous nature of the Empress Gin. On the finish, maraschino liqueur gives the drink a subtle confectionary taste that harkens the entire experience back to old-fashioned violet candy.

B-Town Kitchen and Raw Bar

Time Traveler

Ingredients: Empress Gin, maraschino liqueur, lemon juice, Giffard Creme de Violette, lemon garnish, $12

with plenty of vegetarian, vegan, and glutenfree options. They serve both authentic food, such as classic gyro plates and spanakopita, while also mixing in American and seafood options, such as pork ribs and fish and chips.

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.

THE OYSTER BAR Seafood 2578 Chuckanut Dr., Bow 360.766.6185, theoysterbar.net

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

RAILROAD PUB & PIZZA Pizza, American 122 S. Spruce St., Burlington 360.982.2133, railroadpizza.com

Empress Gin is infused with butterfly pea blossom, which gives it an indigo hue that flushes pink when mixed with citrus. This, along with the creme de violette, gives the Time Traveler a cosmic purple color. The black tea used in Empress makes the drink a little softer than typical Aviations.

If you’d like to sip this blast from the past, the Time Traveler is waiting patiently for you at B-Town! 714 Lakeway Dr., Bellingham, 360.392.6520, btownkitchen.com

KRISTEN BOEHM

Railroad Pub & Pizza in downtown Burlington has all the charm of a rustic pub with quality food and drinks. The menu boasts several artisan pizza options on a 24-hour aged malted dough crust, as well as soups, salads, and sandwiches. The bar offers a multitude of taps for craft beer and ciders. The wide garage-style windows open in the summer, and the central fireplace heats the space in the winter. It’s a great place to watch a game, drink a beer, and eat some pizza.

RISTRETTO COFFEE LOUNGE & WINE BAR American 416 1st St., Mount Vernon 360.336.0951, ristrettocoffeelounge.com

Ristretto doesn’t have a kitchen, but the baristas know their way around a panini

Photo by Cocoa Laney

press. You can also order breakfast all day, fresh salads, hearty bagels, or one of the baked goods brought in three times a week from nearby bakeries.

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.

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.

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 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.

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.

$ $ $ $

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

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! – Nick Moss, Executive Chef

food, elegant ambience, and world-class views, be sure to visit Prima on your next visit to Whidbey Island.

SALTY FOX COFFEE American

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

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. American

410 A St., Friday Harbor, 360.378.2017, sanjuanbrew.com

At San Juan Island Brewing Company all the brews are named after San Juan-inspired 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

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.

Embracing the Everyday Magic of Chocolate

Charmed Chocolat

WRITTEN BY COCOA LANEY | PHOTOGRAPHED BY PHILLIP JOHNSON

AS THE OWNER of Bellinghambased Charmed Chocolat, Alina Seredian aims to inspire a sense of whimsy by way of handmade, small-batch truffles. Between their innovative flavors and elegant presentation, Seredian treats her chocolate like an art form and yes, each treat tastes as delicious as it looks.

“I just try to put as much joy as I can into the chocolate, because I realized that I can’t really change the world … but I can bring little bites of pleasure to people throughout their days,” Seredian says. “And I feel like it’s those little things that really help during the hard times.”

Seredian began her professional foray into sweets eight years ago, when she noticed a Craigslist ad calling for aspiring chocolatiers. Despite having “no experience making chocolate but a lot of experience eating it,” she applied and was subsequently hired at a confection production facility in Bellingham. It was there that Seredian learned how to make chocolates by hand, which in turn inspired her love for the craft.

“I love the process of where you get your hands into it, where it’s not just [pressing] a button,” she says. “Because chocolate is such a beautiful and dynamic and temperamental medium to work with.”

Seredian opened Charmed Chocolat (originally known as Truffle Troll) in 2020 with the aim of making chocolates that are both artisanal and accessible to those with allergies. Her base truffle recipe is gluten- and dairyfree, and most flavors are also free of common allergens. Seredian gets her chocolate from K’UL, a Bellinghambased chocolate company known for being both high-quality and ethically sourced, and other ingredients are sourced locally from the Community Food Co-op.

When it comes to creating recipes, Seredian is a self-proclaimed “mad scientist” in the kitchen, and most of her flavors are the result of experimentation. Some treats are inspired by traditional European goodies like pralines and marzipans, whereas others are wholly unique creations, like her fig and almond

butter or lavender earl grey truffles. Seredian’s current favorite is a truffle made with homemade peanut butter, cinnamon, and honey. Additionally, she recently released a wine truffle in collaboration with Black Fern Coffee in Bellingham.

Moving forward, Seredian plans to continue experimenting with seasonal flavors and even try her hand at chocolate bars. But for all the thought she puts into making her confections, she gives equal consideration to their impact on her customers. More than just a sweet treat, chocolate especially when given as a gift has a wealth of potential: to brighten spirits, to show affection, or simply to add a touch of magic to an otherwise ordinary day.

You can purchase chocolates from Charmed Chocolat online or at various markets around Bellingham, whether that be the farmers market or monthly pop-up markets by Black Rabbit (@ blackrabbit.works). Truffles can be bought individually at markets, and customers can also mix and match to create variety boxes both in-person and online.

Want to learn more about the art of making truffles? Charmed Chocolat hosts truffle-making classes at the Community Food Co-op, with sign-ups available through Whatcom Community College, and more info is available at her website or Instagram @charmedchocolat. Bellingham, charmedchocolat.com

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Yo La Tengo

Courtesy of Wild Buffalo

FEBRUARY

WHATCOM FALLS 5K

February 4, 10 a.m.

What could possibly be more scenic than a morning jog through Whatcom Falls Park? Participants will start and end their race at the fish hatchery and weave along the Waterline Trail and through Bayview Cemetery along the way. Given the short distance and friendly terrain, the Whatcom Falls 5K is a great pick for experienced and novice runners alike. Whatcom Falls Park, 1401 Electric Ave., Bellingham, gbrc.net

2023

CHOCOLATE AND SWEETHEARTS

February 14, 6:30–9 p.m.

Backed by the idea that “nothing expresses love better than chocolate,” this class could be a fun way to learn something exciting, sweet, and a little messy side-by-side with your loved one! Under the tutelage of local chocolatier Alina Seredian, this Valentine’s Day evening session will teach you to craft chocolate truffles, chocolate bars, and other decadent treats. Downtown Co-op Connections Building, 405 E. Holly St., Bellingham, 360.734.8158, communityfood.coop

FAIRHAVEN CHOCOLATE WALK

February 11, 1 p.m.

Last year, the Fairhaven Association launched its first ever Fairhaven Chocolate Walk with 19 participating businesses. It was a resounding, sold-out success, so if you’d like to join in this year, better find your ticket! Ticket-holders get to stroll around Fairhaven while visiting participating businesses and collecting delicious chocolates. Fairhaven Historic District, Bellingham, enjoyfairhaven.com

HEARTS FOR HOUSING

February 11, 5:30–9 p.m.

Save the date: Hearts for Housing, a.k.a. Lydia Place’s biggest annual fundraiser, is just around the corner! This year’s event will be an Enchanted Forest Gala, and it will take place live and in person at the Four Points by Sheraton. Put on your black tie best and get ready to celebrate what’s sure to be a truly magical evening. Four Points by Sheraton, 714 Lakeway Dr., Bellingham, 360.671.7663, lydiaplace.org

ALL YOU NEED IS LOVE EXHIBITION OPENING

February 11, 6–8 p.m.

Gallery Syre is presenting its new exhibition inspired by the 1967 Beatles song, “All You Need is Love.” This show features jury-selected pieces that express themes of love and mutual understanding from artists of all experience levels throughout the community. The opening reception is sure to be a lovely evening, and the exhibition will also be open through April 15! Gallery Syre, 465 W. Stuart Rd., Bellingham, 360.746.8745, gallerysyre.com

YO LA TENGO

OUR PLANET LIVE IN CONCERT

February 17, 7:30 p.m.

“Our Planet’’ is a two-time Emmy Award-winning docuseries from Netflix. It explores Earth’s wildlife, nature, and growing fragility with high-def visuals. In this larger-than-life theatrical version, narration by David Attenborough and orchestral score by Oscar-winning composer Steven Price create a multi-media, breath-taking experience. Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

February 17, 8:30 p.m.

Catch this nationally beloved indie rock band when they take to the stage at the Wild Buffalo this February! Sometimes referred to as the “quintessential critic’s band,” they’re known for cult hits like “Autumn Sweater,” “Nowhere Near,” and “Our Way to Fall.” Wild Buffalo House of Music, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

Courtesy of Community Food Co-op

Courtesy of Mount Baker Theatre

CASINOS

WHOSE LIVE ANYWAY?

February 24–25, 8 p.m.

Current cast of the Emmy-nominated television show “Whose Line Is It Anyway?” present this latest iteration of their famous live improv show. Buckle up for 90 minutes of hilarious audiencefueled shenanigans with Ryan Stiles, Greg Proops, Jeff B. Davis, and Joel Murray. Swinomish Casino & Lodge, 12885 Casino Dr., Anacortes, 866.530.6536, swinomishcasinoandlodge.com

GINUWINE

February 25, 8 p.m.

Don’t miss out on seeing Ginuwine, the man whose influential song “Pony” made waves in 1996 and continues to be popular to this day. He’s an accomplished R&B crooner, inspired in his youth by Michael Jackson and Prince, and releasing hip-hop hits throughout the 2000s. Tulalip Resort Casino, 10200 Quil Ceda Blvd., Tulalip, 888.272.1111, tulalipresortcasino.com

JEFFERSON STARSHIP

February 25, 8 p.m.

Ever since Jefferson Starship formed in 1974, the band has been releasing cosmic albums and performing dynamite shows around the country. A huge arena rock group in the ‘70s and ‘80s, Jefferson Starship has had member changes and tweaks, but always keeps “the heart and magic” of their eight gold- or platinum-selling records and numerous top 40 singles alive. Angel Of The Winds Casino Resort, 3438 Stoluckquamish Ln., Arlington, 360.474.9740, angelofthewinds.com

CLASSICAL

INTERNATIONAL GUITAR NIGHT

February 4, 7:30 p.m.

Join four renowned acoustic guitarists Jocelyn Gould, Jesús Guerrero, Stephanie Jones, and Olli Soikkeli at the world’s premier touring guitar festival, coming this February to the Lincoln Theatre! With solos, duets, and quartets , the evening is sure to be a celebration of the diverse and dynamic instrumentalism. Lincoln Theatre, 712 S. 1st St., Mount Vernon, 360.336.8955, lincolntheatre.org

MORRIS, SANTAELLA, BRAHMS: DEVOTION

February 12, 3 p.m.

Join the Bellingham Chamber Music Society for a night of music and melodies like no other. The affair begins with “Brush Strokes,” a musical portrait by Alyssa Morris based on Impressionist and Contemporary paintings. Next is Venezeluan composer Santaella’s lush, poetic “A” for winds and strings. Last but certainly not least, the night closes with a bold rendition of Brahms’ beloved “Quintet for Clarinet and Strings.” Crystal Ballroom at Hotel Leo, 1224 Cornwall Ave., Bellingham, 360 746 9097, musicinbellingham.com

CONCERTS

ROSIN & REED

February 4, 7:30 p.m.

This is what happens when three excellent musicians join forces for a love of performing Irish/Celtic and American traditional tunes with an improvisational twist. Jan Peters, Kera-Lynne Newman, and Michael Thomas Connolly bring the sounds of the uilleann pipes, fiddle, harmonica, mandolin, guitar, and their voices for an enthralling concert. Jansen Art Center, 321 Front St., Lynden, 360.354.3600, jansenartcenter.org

KITCHEN DWELLERS

February 9, 9 p.m.

The Kitchen Dwellers are one of the most exciting groups in contemporary bluegrass, and they specialize in

“[sharing] timeless American stories from the heart.” This talented quartet weaves bluegrass, rock, and folk influences into their unmistakable songs, and the end result is a testament to the spirit and sounds of Montana. Wild Buffalo House of Music, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

PETTY OR NOT & SYLVI DOES NEIL YOUNG

February 11, 7:30–9:30 p.m.

Lovers of classic American rock ‘n’ roll won’t want to miss this one. Catch the Bellingham-based Petty or Not as they deftly intertwine classic Tom Petty tunes with pop influences from Stevie Nicks and Fleetwood Mac. Next, Sylvi Does Neil Young will be performing some of Neil Young’s classic hits for a tribute to some of the most timeless sounds of 20th-century music. Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

AN EVENING WITH GOODTIME HUSTLE

February 17, 6 p.m.

Settle in at Menace Brewing with some food, drink, and friends, and get ready for alt country jam band Goodtime Hustle. This four person jam band from Seattle is here to tell you the fictional (probably?) story of lead singer and guitarist Bud Weather’s life as a psychedelic outlaw. Who can resist boot-stomping narrative music? Menace Brewing, 2529 Meridian St., Bellingham, 360.306.3457, menacebrewing.com

International Guitar Night

Courtesy of Lincoln Theatre

SUUNS, LORELLE MEETS THE OBSOLETE

February 17, 9 p.m.

Head to the Shakedown this February for a night of not one but two experimental groups known for both their creativity and “restrained noise.” The night kicks off with post-punk tunes from the Montreal-based Suuns and closes with sounds from the album “De Facto” by Lorelle Meets The Obsolete, a Mexicobased acid rock/electronica group. The Shakedown, 1212 N. State St., Bellingham, 360.778.1067, shakedownbellingham.com

JOHN DAVERSA AND TAL COHEN: THE ART OF THE DUO

February 22, 6:30 p.m.

Jazz pianist Tal Cohen and trumpeter John Daversa are both Grammy Awardwinning musicians who came together in 2022 to create their album, “The Art of the Duo.” In live performances, their skill and chemistry allow them to dive into spontaneity and expression outside the classic duo format. The Jazz Center of Bellingham is proud to host these jazz masters! FireHouse Arts & Events Center, 1314 Harris Ave., Bellingham, jazzcenterofbellingham.org

LUZCID

February 23, 9 p.m.

DJ, or as some might call him, sonic storyteller LUZCID is bringing his Illusions tour to the Wild Buffalo. His music is bass-grounded, electronic, and psychedelic, and performed on stage with Ableton Live, a digital workstation designed for live performances. With

visuals by artist DATA_BYTE, this promises to be an extreme audio/ visual experience. Wild Buffalo House of Music, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

JUNGLE BROTHERS

February 24, 9 p.m.

Jungle Brothers are a legendary hip-hop group, innovating since the ‘80s and once a part of the Native Tongues collective along with huge names like De La Soul and Queen Latifah. Always early on the scene of new dance music, they’re touring now and playing hits and remixes from the past 30+ years. The Shakedown, 1212 N. State St., Bellingham, 360.778.1067, shakedownbellingham.com

THEATRE

THE ROYAL SOCIETY OF ANTARCTICA

February 2–5, 9–12, times vary

Searching to comprehend her mother’s mysterious disappearance, a young woman joins a “ragtag group of misfits and scientists” serving at the McMurdo station in Antarctica. This poignant tragicomedy speaks to what happens when we run away from our problems and what happens when we finally face them. Bellingham Theatre Guild, 1600 H St., Bellingham, 360.733.1811, bellinghamtheatreguild.com

39 STEPS

February 17–19, 23–26, times vary

Join this cast of seven actors as they embody more than 150 different

characters in this high-energy thriller. Spanning locations from the music halls of London to the Scottish highland, the play follows the misadventures of an infamous fugitive, and it’s to please fans of both Alfred Hitchcock and Monty Python. San Juan Community Theatre, 100 2nd St., Friday Harbor, 360.378.3210, sjctheatre.org

LIVE ON STAGE: PRELUDE TO A KISS February 17–19, 24–26, times vary “Prelude to a Kiss” is a 1988 stage show written by Craig Lucas, later adapted into a 1992 film starring Alec Baldwin and Meg Ryan. In this production by the Theater Arts Guild, we follow young couple Peter and Rita, who manage to fall in love despite the odds, only to have their lives upturned by a suspicious wedding crasher. Lincoln Theatre, 712 S. First St., Mount Vernon, 360.336.8955, lincolntheatre.org

HEALTH AND WELLNESS

BARBERING WITH MATTY CONRAD

February 6, 10 a.m.

This event is for folks who are serious about grooming! Matty Conrad, founder and owner of Victory Barber, will be teaching this all-day course beginning with foundational barbering basics and ending with career building advice. Even if you’re not an industry professional, the skills learned here can be applied for self-care, taking care of loved ones, or for exploring a new passion. Argyle Salon, 1155 N. State St., Ste. 108, Bellingham, 360.752.0788, argyle-salon.com

OPEN ROLLER SKATE

February 17, 6–8 p.m.

Did you, perhaps, purchase a pair of rollerskates within the last few years? Or perhaps you’ve actually been shredding your whole life! Either way, people of all ages and skills are welcome to come to the Depot Market Square and engage in some skating with their friends and neighbors. This once-a-month party put on by Bellingham Parks and Rec is free and fun for all. Depot Market Square, 1100 Railroad Ave., Bellingham, 360.778.7000, cob.org

ANACORTES POLAR PLUNGE

February 18, 9:30 a.m.

Polar Plunges aren’t just for New Years, you know! This one, held at Seafarer’s

Courtesy of the Shakedown Jungle Brothers

Memorial Park in Anacortes, goes to support Special Olympics Washington. To make this an all-morning affair for the whole family, there’s a 5K dash and a costume contest before the anticipated (a.k.a. dreaded) titular plunge. Get out and brave the chill for some fun!

Seafarer’s Memorial Park, 601 Seafarer’s Way, Anacortes, polarplungewa.com

SPECIAL EVENTS

WHATCOM READS & ALLIED ARTS

CHALLENGE: THE COLD MILLIONS February 1–28

Whatcom READS is a program that runs a Whatcom-wide book club on a yearly basis. The current book is Washington State Book Award-winner, “The Cold Millions” by Jess Walter. In conjunction, Allied Arts is hosting an Art Challenge! The only rules are to read the book and create a piece inspired by it. You can then submit your piece to Allied Arts on Feb. 28 for display at the Allied Arts Gallery through March. Allied Arts Gallery, 1418 Cornwall Ave., Bellingham, 360.676.8548, alliedarts.org

2023 NERDCAMP BELLINGHAM

February 26, 9:15 a.m.

What exactly is nErDcamp, you ask? This yearly “unconference” is “based on the EDcamp model, but with a focus on literacy in learning,” and its topics and discussions are led by participants. Folks with a passion for education, it’s time to make your voices heard! Whatcom Middle School, 810 Halleck St., Bellingham, nerdcampbham.wordpress.com

VISUAL ARTS

MISSING AND MURDERED INDIGENOUS WOMEN AND GIRLS: HONORING OUR STOLEN SISTERS LIVE PAINTING EVENT

February 4, 3–5 p.m.

This live event commemorates the closing of the “Missing and Murdered Indigenous Women and Girls: Honoring Our Stolen Sisters” exhibition. It will feature a live musical performance by Folu Ajike and the films and paintings of Safiuchi, a Multi-Indigenous artist. Museum of Northwest Art, 121 S. 1st St., La Conner, 360.466.4446, monamuseum.org

KATAZOME TODAY: MIGRATIONS OF A JAPANESE ART February 11–June 11

Katazome is a historical Japanese textiledyeing process traditionally used for kimonos. It involves hand-carved stencil papers and a rice-paste resist technique. Contemporary artists are increasingly applying this centuries-old process to modern expression. Visit this exhibition of works from seven different artists in Whatcom Museum’s Lightcatcher Building. Whatcom Museum, 250 Flora St., 360.778.8930, whatcommuseum.org

DIY: THE ART OF THE RING

February 25, 11 a.m-5 p.m.

The Jansen Art Center presents this one day workshop taught by Bellingham-based artist Leah Meleski. Open to ages 16+, students start with a plain sheet of sterling silver and leave with a ring! You’ll learn the tenets of metalsmithing, from sizing to polishing,

and earn major bragging rights when everyone compliments you on your ring and you say, “Thanks, I made it myself!” Jansen Art Center, 321 Front St., Lynden, 360.354.3600, jansenartcenter.org

OUT OF TOWN SEATTLE

CHILDREN’S FILM FESTIVAL SEATTLE

February 3–12

Returning for its 18th year, Children’s Film Festival Seattle is a celebration and exhibition of fantastic films for youth from around the world. The fest typically features over 50 films in various languages, formats, and genres, and takes place in-person and online. Three different panels of youth judges, separated by age group, award prizes. Tune in for a fantastical time! Northwest Film Forum, 1515 12th Ave., Seattle, 206.329.2629, nwfilmforum.org

NORTHWEST FLOWER & GARDEN FESTIVAL

February 15–19

This annual convention for all things garden began back in 1989, and is a huge event for home-growers and horticulture professionals alike. This year’s theme is “Spring Vibes Only,” highlighting the joy of the coming season. This fest has something for every plantlover; over 20 show gardens, 90 seminars and workshops, and a huge marketplace. Seattle Convention Center, 705 Pike St., Seattle, gardenshow.com

VANCOUVER, B.C.

ART BATTLE VANCOUVER

February 25, 7–10 p.m.

There are Art Battles held all over Canada and the U.S. In these fast-paced events, 12 artists sit down at easels and battle it out tournament-style over three rounds until one champion is crowned! The audience members vote for the winners, and all the art is available for auction over the course of the night. Anyone can apply to compete, and usually a Wildcard artist is chosen from submissions at the door! The Red Room, 398 Richards St., Vancouver, 1.604.687.5007, artbattle.com

Courtesy of Safiuchi Arts

Missing and Murdered Indigenous Women and Girls: Honoring our Stolen Sisters Live Painting Event

I love to drive around Whatcom County and capture the beauty that surrounds us. This particular January day I was driving along Marine Drive and loved how the low bank of fog completely covered Bellingham and Fairhaven. It seemed to make Mount Baker and the Sisters pop even more! And the bay was so calm! Not a sight I’ve seen before. I’m glad to have this image to remember this moment.

CAROLYN CUMMINS

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.

Photo by Carolyn Cummins