Inventive bartenders from all over the North Sound are reaching out for excitingly unusual ingredients. We’ve rounded up some curious examples from local establishments, and go into detail about a few fun ways to expand your drink horizons at home.
“At 44 years old, one could say Marla Chapa has lived a full life already. She’s a proud veteran, having served 10 years in the United States Navy; she is a single mother raising three young children, all of whom live with various forms of disability; she is a successful business owner and community activist; and she is an entrepreneur who has seemingly stopped at nothing to be the good and bring the good to her community and neighbors.”
To learn more about Marla Chapa and her work as a business owner, community leader, and creator of the Skagit BigFoot Fest, read our online exclusive by Tina Kies at bellinghamalive.com.
LOMBARDI'S $50
Each month we give you the opportunity to win a prize from local merchants. You can enter once per day, each day of the month. A winner will be chosen by random draw and notified via submission email. It’s our way of saying thank you for your support and for continuing to help encourage shopping and dining local.
JULY WINNER: SUE HENEFIN
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DEAR READER,
In my grad school years, I had a professor who had thoughts and feelings about… well, most things. He was whip-smart and seemingly open-minded but, like most older Italian men, had the unfortunate belief that his opinions on literature and art were law. This ethos also extended to food. I once asked him his thoughts about pineapple on pizza, and the man looked me dead in the eyes and said simply: “Some things are a sin against God.”
This professor wasn’t alone in his steadfast opinions. Yes, Italian food is amazing, but Italian chefs can be notoriously resistant to change (especially in non-metropolitan areas). Things are done in a particular manner; certain flavors pair well, while the idea of pairing certain flavors is downright unthinkable.
There’s actually a phrase for this— “non si fa,” meaning, “it’s not done.” The idea of consuming fish and cheese? Non si fa. Drinking milk after a meal? Non si fa. I once witnessed the owner of a sandwich shop become so horrified at a customer’s topping combination request that he refused to make him the sandwich at all. It doesn’t matter if the sandwich might have actually been good; it just wasn’t traditional, and that was enough.
There’s absolutely something to be said for culinary heritage, and that’s why Italian food— especially the kind that’s fresh, simple, and traditional— is so beloved worldwide. The same can be said for drinks. Classic Prohibition-era
cocktails are a category of their own, and we have several local cocktail joints who specialize in them. I’m always impressed by chefs and bartenders who can execute a classic recipe with precision— but on the other hand, I believe that unexpected pairings and flavor notes are what makes food and drinks memorable.
There’s a fine line between innovation and eschewing the laws of flavor altogether, and the willingness to walk that line can be rare. When an experiment works, though, the result is worth getting excited about. For example, adding arugula to a martini sounds like a non si fa in theory— but the result (the aptly-named Arugula Martini, which I had at Haven Kitchen & Bar on Lopez Island) was one of my favorite cocktails I’ve tried in the North Sound.
On that note, this month is Bellingham Alive’s annual libations issue, and we’re focusing on the most interesting ingredients we can find. Luckily there are plenty of bartenders and brewers in the North Sound who aren’t afraid to get a little bit weird. If you’re on the hunt for a one-of-a-kind libation, check out this month’s feature on p. 40. We’re also spotlighting local ingredients and recipes, so you can shake up your own original concoction in the comfort of your own home. In the rest of the magazine, you’ll find stories on everything from mocktails (p. 28) to Washington’s most prestigious winemakers (p. 26) and even ideas for how to upgrade your own home bar (p. 58).
Reader, if you have one takeaway from this letter, let it be this: Both in cocktails and in life in general, tradition has its place. That said, once you know the rules, don’t be afraid to break them and experiment a bit. Sure, the result of your experiment could be horrifying— but it could also be delicious (see: arugula martini). You’ll never know until you try.
COCOA LANEY Editor In Chief
Warmly,
Reader, if you have one takeaway from this letter, let it be this: Both in cocktails and in life in general, tradition has its place. That said, once you know the rules, don’t be afraid to break them and experiment a bit.
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Emma Radosevich
As a child, Emma developed a love of literature by reading chapter books with her dad; she made sure he got every character’s voice just right. She still appreciates a great narrator. Emma is a Collection Development Librarian for Whatcom County Library System, where she gets to work with fellow book lovers. When she’s not working, she likes walking on Bellingham trails while listening to an audiobook or NPR podcast. p. 23
Leah Foster
360-319-3280
nkenoyer@windermere.com
natekenoyer.com
360-319-3280
nkenoyer@windermere.com
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 love exploring all that Bellingham has to offer. p. 58
natekenoyer.com
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. 23
Kenny Florczak is a chef at the Wine Bar, Bistro, and The Studio at The Vault in Blaine. Florczak and The Vault work with over 40 local vendors to source with sustainability in mind. His inspiration to cook is driven by “the idea of providing a little escape from the world to people who come to eat,” and the p. 70
KITCHENS & TAILORED CASEWORK SOLUTIONS info@raedwood.com | 360.392.8034 | @raed.wood
PUBLICATIONS
Bellingham Alive
NSL Guestbook
Welcome Newcomers Guide
PRESIDENT/PUBLISHER
Lisa Karlberg
EDITOR IN CHIEF
Cocoa Laney
SENIOR GRAPHIC DESIGNER
Estella Young
ACCOUNT EXECUTIVES
Amberleigh Brownson
Kelley Denman | Michael Roe
GRAPHIC DESIGNER
Brandee Simons
EDITORIAL COORDINATOR
Kristen Boehm
MARKETING & EVENTS COORDINATOR
George Murray
WRITERS
Julie Trimingham | Leigh Hellman
Savannah LeCornu
CONTRIBUTORS
Emma Radosevich | Leah Foster
Kolby LaBree | Kenny Florczak
EDITORIAL ASSISTANTS
Tayler Robertson | Finn Morrison
OFFICE MANAGEMENT
Jenn Miranda
ADMINISTRATIVE ASSISTANT
Megan Gonzales
CORPORATE OFFICE
K&L Media, Inc.
432 W. Bakerview Road, Suite 101 Bellingham, WA 98226
INQUIRIES & SUBSCRIPTIONS
info@bellinghamalive.com bellinghamalive.com
360.483.4576 x4
COVER
Photographed by Cocoa Laney Drink: Smoke Signal at Redlight
Bellingham Alive welcomes comments and feedback for our Letters to the Publisher 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, and 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.
“We plan our month after reading Bellingham Alive, true story.”
Joe F., Bellingham
Joe, I love this! Thank you for being a loyal reader. — Lisa K., Publisher
“Honestly, how does your team make this magazine happen? You cover so much ground so consistently, it's impressive.”
Robin
Robin, it takes months of hard work and planning, not to mention trying to keep up with our ever-moving communities. There are so many great stories out there waiting to be told and giving our reader a glimpse of what we find monthly has been our ongoing commitment for 15 years. Thank you for recognizing all we do. — Lisa K., Publisher
“Thank you so much for your support of our neighbors experiencing homelessness. It means a lot to have your help with the Lighthouse Mission 100-year gala promo.”
Emily, thank you, the entire staff, and your many volunteers who help our un-housed neighbors on a daily basis. Whether it be individuals or families, and for whatever reason they find themselves in this unfortunate position, we all deserve help and our diginity. You offer a bit of hope and compassion when it is needed. You all should feel proud of what you do and all you accomplish. — Lisa K., Publisher
Editor’s note: Our August 2023 issue incorrectly noted the Fix-It Fair as taking place on August 2, not August 26. Additionally, photo credit for Tanna Edler’s design work in the August feature goes to Nic Aston.
What is your role at the magazine?
I'm a graphic designer for the magazine. I take all of the writing and photo elements and make them look organized and fancy.
What is your background?
I grew up on the east side of South Dakota in a small town and moved out to Bellingham as soon as I graduated in 2017. I studied visual communications at Whatcom Community College from 2018 to 2020 and had been doing various types of art and graphic work before being hired for the magazine in late May.
When it comes to your personal work, what project are you most proud of?
I recently got back from a video game convention in L.A. that I was on staff for. It was so amazing to go through the process of spending months creating all of the different art and graphic assets and then seeing them physically on banners, posters, and physical merchandise being worn. I'm super proud of the work that my friends/fellow staff members and myself put into it.
What do you think readers would be most surprised to know about you?
I absolutely love "dad jokes" and other silly cheesy jokes.
When it comes to crowd-pleasing cocktail bars, L&L Libations is hard to beat— and this is largely thanks to the efforts of Co-Owner Taylor Melim. Melim co-owns both Leaf and Ladle and L&L Libations and comes from “a long line of restaurant people.” She loves creating cocktails with floral notes, teas, and fresh fruits and herbs, and while her recipes might be unique, they’re never inaccessible— and this is by design.
“We like to work with really great flavors, but no pretension,” she says. “We want [L&L] to be a very comfortable, approachable environment for everybody.”
As a result, L&L regulars range from college students to retirees and everyone in between. Melim even takes the idea of inclusion a step further by involving her customers when sourcing ingredients. This summer, for example, she put out a call for rhubarb in exchange for gift certificates, and customers brought in harvests from their home gardens. Even her lilac syrup was created using local lilac sourced (with permission!) from lawns around Bellingham.
“Some days, owning a bar just means going around in the sunshine and cutting lilac in people’s yards!” she jokes.
Given this community-centric attitude, it’s no surprise that Melim hopes to pay her success forward. She dreams of moving into commercial real estate in order to provide affordable spaces where new businesses— particularly other woman-owned businesses— can thrive.
Current drink of choice: Melim’s current favorite is the Le Tigre, which pairs the aforementioned local rhubarb with hibiscus tea simple, fresh lime, and a healthy dose of tequila. Refreshing and zesty, it’s the perfect drink for celebrating the last days of summer.
Looking to broaden your palate when it comes to beer? We have a piece of advice for you: Stop into Ponderosa Beer + Books and ask Owner Jessie Polin for a recommendation. Whether you’re a craft beer newcomer or connoisseur, you’re likely to learn a thing or two.
“If you’re already into beer, there’s gonna be some really interesting things [at Ponderosa],” Polin says. “But then I also really want to be able to provide a positive environment for people who are interested in beer, but not really sure where to start.”
Polin has a longstanding interest in craft beer, and after gaining industry experience at a brewery in Seattle, she opened her own taproom in July 2022. Through Ponderosa, she does her best to encourage folks to branch out and try new things— even brews that are traditionally stigmatized or gendered. (After all, fruity beers are for everyone!)
Out of 16 rotating taps, only two or three are IPAs. Visitors can expect to find a wider variety of ciders, lagers, funkier brews, wines, and even unique non-alcoholic options. Above all, Polin looks for beers that are well-made and interesting, and she loves supporting companies with women owners and/or brewers. She also makes a conscious effort to carry both local and non-local options— because while we all know that Bellingham beer is delicious, it’s also fun to sample something totally different.
But beyond the beer itself, Polin strives to make Ponderosa an inclusive community space by hosting pop-ups, maker’s markets, and even fundraising events. Want to stay up-to-date on the latest happenings? Follow Ponderosa on Instagram @ponderosabeerandbooks.
Current drink of choice: At the time of writing, Polin’s favorite brew on tap was the Television People, a Kolsch Weiss by Bizarre Brewing in Seattle. This lemon- and coriander-infused beer puts a light, fruity, and flavorful spin on a traditional favorite. Ponderosa also features a to-go fridge, and her current top picks include the Pollinia PetNat by Art + Science, Tula Saison by Hildegard, 3 Fonteinen Armand & Gaston, and Stillwater American Wild Ale.
Palmer’s specialty is in natural wine, a term that simply refers to wine made without additives. She underlines that natural wine’s reputation for being “funky” isn’t always accurate; while some natural wines might be reminiscent of kombucha, others taste just like classic French and Italian picks.
PalmerSarah Palmer, Gold Fern Wine Bar & Bottle Shop
Fairhaven has a new hub for natural wine— and if the funky vibes and extensive bottle selection at Gold Fern seem familiar, there’s a good reason why. Gold Fern is brought to you by the same team that owns Black Fern Coffee in the Granary Building, and chief among that team is Co-Owner Sarah Palmer.
Palmer has a long history in the coffee industry, but she began her first foray into wine at Black Fern. Along with her business partner Carlos Bassetti, she even began making wine at Artivem Mead, which they also co-own.
Gold Fern customers can find more than 400 bottles and even a full non-alcoholic shelf with zero-proof wines and spirits. If you don’t know how to choose between them (beyond picking the prettiest label), Palmer and her staff are eager to help you narrow down a wine that works for your palate. Her goal is for Gold Fern to be accessible, educational, and above all fun.
“We want it to be community driven,” Palmer says. “We want it to be a space for people to hang out, to be able to learn about wine if they want to, or just have a quick drink or grab a bottle for home if they don’t.”
Current drink of choice: Palmer gravitates towards what she calls “summer reds,” or drinkable, jammy wines that taste best when slightly chilled. Her current pick is Jazzy Juice , a fun, fruit-forward red that’s produced by Johan Vineyards in the Willamette Valley.
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“We want it to be a space for people to hang out, to be able to learn about wine if they want to, or just have a quick drink or grab a bottle for home if they don’t.”
Sarah
Gold Fern Wine Bar Co-Owner
Emily Nichols and Cathi Aldrich
Pink Boots
You might already know Emily Nichols as the co-owner of Darach Brewing, or Cathi Aldrich from her work at Structures Brewing’s new Holly Street location. Both women have long histories within the fermented beverage industry, and now they’re paying it forward by leading Bellingham’s chapter of the Pink Boots Society.
Pink Boots is a national organization dedicated to connecting, educating, and inspiring women and nonbinary folks in the fermentable beverage industry. While it began with a focus on beer, it’s since grown to include any alcoholic drink. Moreover, membership isn’t just open to brewers— anyone who works in the industry are welcome to join.
Unlike specialized associations and guilds, Pink Boots focuses on advancing the individual rather than the industry. According to Aldrich, the ultimate aim is to help women “understand how they can better themselves through education in this industry.” Pink Boots offers a variety of scholarships for female brewers, and all funds raised go directly towards educational opportunities.
Nichols herself was able to go to a Pink Boots conference on scholarship in
Fox + Moon
Casey Burge is a fine artist who adores printmaking! She handcarves and presses her prints, which often depict nature and animals. She’s taught classes on drawing and printmaking, worked with many local businesses, and has work hanging in the new Hammerhead Coffee Roasters cafe in Bellingham. Browse her work at etsy.com/shop/FoxandMoonPress.
Canopy Art & Iron
2022, and she describes meeting women from all over “doing the same hustle that we’re doing.” She saw firsthand how many of these women faced similar frustrations within the industry, a realization that Nichols found “frustrating and refreshing”— because, even amid challenges, it underscored the fact no one is going through it alone.
“There’s still this misconception … that there aren’t women in this industry, or that we’re in the industry to simply serve beer with a pretty smile,” Aldrich says. “So breaking that is getting all walks of women— not just women brewers, but bartenders, salespeople— really bridging that gap and saying, ‘We’re here, we’re in all facets of it. We do the marketing, we do the delivery, we do it all.’”
Current drink of choice: If you want to support women in the fermented beverage industry, it’s as easy as buying a beer. Darach Brewing’s Tempestas is a saison made with the Pink Boots dry hop blend, French saison yeast, and malt donated by Skagit Valley Malting. Best of all, $1 from each beer sold goes back to the Pink Boots Society.
Aaron Loveitt is a multi-media sculpturist who settled in Bow after previously doing business in Bellingham and Portland, Oregon. He shows his work in galleries around the North Sound and runs Canopy Gallery, which hosts a range of experimental exhibits from regional artists. Visit canopyartandiron.com to see his work and plan your trip to their mountainside location.
LOEA
LOEA was founded in 2000 by Jennifer Rigg as an illustration/ graphic design company, and naturally evolved into apparel screen printing (after all, she printed her first shirt at the age of 12). Rigg designs and prints the apparel in her San Juan Island studio, and often assists with fundraising. Shop her designs at loea.shop!
Veda Loreen Allen
This young Whatcom County local has been picking up steam! Her detailed pen and ink drawings, which harken back to the magical, somewhat gritty style of ‘70s fantasy illustration, depict everything from spectacular creatures to Bellingham landmarks and Mt. Baker. Find her on Instagram @vloreen_art.
Ponderosa Beer + Books, with its cozy mezzanine and abundance of natural light, has curated a perfect place for Bellingham’s bookworms who love a good pint while they read. In a place like this, a book club seemed inevitable.
VEGANS REJOICE! BELLINGHAM
Veg Fest is back, putting something on the menu for all the herbivores out there. But don’t worry— being vegan isn’t your only ticket in.
This celebration of the plant-based lifestyle will return on Sunday, Sept. 17, promoting the perks of veganism in all aspects of life. This free event has something for everyone from veteran vegans to the veg-curious, with all sorts of things to do, all of it 100% vegan!
Bellingham Veg Fest Director Selena Holmes says the festival started as a way to show people that the vegan lifestyle is more accessible than you might think.
“People go vegan for so many reasons, you know, whether it’s animals, environmental reasons, or health, and so we try to have a good variety of
those types of support for people [at the festival],” she says.
There will be live music, crafts, art, and raffles, not to mention the nearly 50 vegan-friendly businesses and organizations offering food, goods, and spreading their passion for plant-based eating.
Veg Fest is a non-profit committed to environmental sustainability, compassion for all humans and nonhumans, and supporting local vegan and vegan-friendly small businesses.
While this festival is a celebration and promotion of veganism, it isn’t aiming to force veganism onto anyone.
“It’s not our place to tell people what their journey should look like and what they should be,” Holmes says. “We’re just there to offer support and fun for people that are interested.” Barkley Village, Bellingham, bellinghamvegfest.org
FINN MORRISON
Whatcom County Farm Tours
return! Jump in the car and take the Sustainable Connections self-guided tour on Sept. 16 to get a behind-thescenes look at the local farms that give us everything from organic veggies to tasty wines. There are 13 farms participating in the tour, but these four are the farms you don’t want to miss.
Starting in March of this year, following multiple requests for Ponderosa to start a book club, Owner Jessie Polin embraced the inevitable and began hosting Bellingham’s chapter of Silent Book Club every second and fourth Monday of the month from 6-8 p.m. From 6-7, everybody reads their book, followed by an optional, unstructured, conversation from 7-8.
Silent Book Club is a global community of introverted readers that don’t want the pressure and restraints of a typical book club. Instead of assigned books, set deadlines, and forced conversation, Silent Book Club takes out the pressures and brings in a more relaxed and open setting for readers. So if you are invested in a good read that you just need to talk about with someone, stop by Silent Book Club for a drink, a read, and good conversation with fellow book lovers! 1225 Roeder Ave., Ste. 101, Bellingham, 564.209.7028, ponderosabeerandbooks.com
FINN MORRISONCloud Mountain Farm Center
This beautiful farm sits at the base of the Sumas Mountains and offers education to those trying to get into agriculture along with their fantastic food! They are committed to creating an open and accessible food community through education and fresh, local produce. cloudmountainfarmcenter.org
TTHE COFFEE SHOP by Hammerhead Coffee Roasters is a new way to experience coffee that many locals have been brewing at home for the better part of two decades.
It’s located right on the corner of Holly and Forest, with a cozy cafe and large elevated patio space. You can sip their legendary Velvet Elvis Dark Roast, cold brew made with Baker Blend, and espresso pulled from their Hammerhead Stout. Their drinks menu also includes creative “Coffee Shop Classics” like the Birch, Please (a toasted birch latte) and specialties like the seasonal Coffee Slushie. They offer a full breakfast and lunch menu that features vegan biscuits from Sammies Vegan food truck and lunch sandwiches on focaccia from the Co-op. Before you leave, you can create your own blend of their Fair Trade organic beans to take home!
Hammerhead Coffee Roasters was founded in Bellingham in 2007 by coffee lovers Scott Hartwich and Mary Burwell. When new Owners Meredith O’Malley and Mitchell Steed took over in 2021, they knew they wanted to carry on the joy and genuine relationships with customers that the company was known for. The Coffee Shop is the latest pursuit of that goal.
“One of the main reasons we opened [The Coffee Shop] was to meet our customers, be able to serve them, and develop relationships with them,” says Steed.
“[Our coffee is] something that has kind of been a part of people’s days for a long time,” elaborates O’Malley. “The fact that you can have it here as we intended it to be, a finished product, is the thing we’re most excited about. … We’ve had a hand in it the whole process, and this is exactly what we want it to taste like.”
405 E. Holly St., Bellingham,360.922.0876,
hammerheadcoffee.com KRISTEN BOEHMLooking for the sheep? Check out Lydia’s Flock of Icelandic and Shetland sheep! They have a range of products from small-batch yarns, wools, and sheep skins, to hand salves and quality lamb cuts. lydiasflock.com
FERNDALE’S OWN LUMMI Seafood Market has been providing fresh, frozen, and live local seafood to Bellingham since 2022, so their summer release of their first ever canned salmon, “Salmon Woman,” has been a decadent development. Current owner Terry Phair says sockeye salmon is a big staple of the Indigenous community and a crucial aspect to connection that comes in many forms, such as soups, crackers, sandwiches, and more. This hits home for Phair and he’s loved sharing this savory souvenir with locals.“Some things you really can’t put a price on,” says Phair. “We need to start with our communities, our family, and household.” 4920 Rural Ave., Ferndale, 360.920.3447, lummiseafoodmarket.com LEE HARDIMAN
For the wine and cider drinkers, make sure you stop by Barmann Cellars. This winery sits on a solar-powered farm and includes a vineyard and orchard on the premises. Their fruity beverages are hand blended and bottled and include a variety of tasty flavors. barmanncellars.com
As an urban garden at the heart of Bellingham, the WeGrow Garden is an important contributor to food security and public education. Collaboration between the city, Washington State University, local nonprofits, and youth programs keep the Garden’s trees and plants thriving! whatcommgf.org
CHILDREN OF THE Setting Sun Productions started as a Lummi song and dance troupe, formed by Frank Hillaire. Before his passing, he instructed his descendants to “keep my fires burning,” and today Children of the Setting Sun continues under Executive Director Darrell Hillaire as a production company with all kinds of different projects. While the types of projects are different, the goal remains the same: to “tell our stories from our perspective and to create community.”
With Darrell, Children of the Setting Sun started with stage productions, often performed in coffee shops or similar venues. Today they are working on books, movies, plays, podcasts, all projects that continue to gather people and help us to better understand each other.
Earlier this spring, “Jesintel: Living Wisdom from Coast Salish Elders” was released, a narrative anthology of interviews, stories, and photographs of Coast Salish elders. This new book was about six years in the making and offers elders’ perspectives on various traditions as well as their stories. Launch events were held at the University of Washington and Village Books, where folks came together to celebrate the generosity of these tribal elders.
The Salmon People Project focuses on stories about the importance of salmon from the Indigenous perspective and is an ongoing project. The project started in 2018 with the filming of fishermen here in the Bellingham area. Since then, the project has expanded to include salmon peoples
up and down the pacific coast. Children of the Setting Sun continue to collect stories of the bond between salmon and Indigenous people, as well as the importance of making serious change to help with the restoration of salmon and climate justice as a whole.
Children of the Setting Sun also produces the nationally recognized podcast “Young and Indigenous.” This project is led by Indigenous youth and is a way for Children of the Setting Sun to start passing the torch to future generations. Currently in their second season, this podcast is a platform for them to express opinions, voice ideas, and of course, share stories with a broad audience. While the focus is on Indigenous voices and stories, this podcast is for everyone. They release about two episodes a month and recently their episodes have been focused on mental health.
The team at Children of the Setting Sun are always working on new projects, attending gatherings like canoe journeys, and collecting and sharing stories wherever they go. This year they would like to hold a larger Indigenous Peoples Day gathering in October. The hope is to share songs, art, food, and history, to celebrate with other Indigenous groups as well, and to share all these things with folks who may not know much about our peoples.
You can learn more about Children of the Setting Sun and follow their projects @childrenssp on social media. 1111 W. Holly St., Ste. B, Bellingham, 360.410.1695, settingsunproductions.org
BAD ART FRIEND meets psychological thriller in this pacy, satirical page-turner. June Hayward is a struggling author whose debut novel flopped. Her college friend, Athena Liu, is a bestselling author who just landed a Netflix deal. When Athena dies in an accident, June finds herself in possession of the secret manuscript for Athena’s next project: a historical novel about Chinese laborers in World War I called “The Last Front.” June convinces herself that it’s better to rewrite and submit the draft under her own name than to let it languish in obscurity—even though a plagiarism scandal would ruin her career. Kuang herself has been a vocal critic of Big Five publishers during the recent HarperCollins strike, and she doesn’t pull any punches as she takes “The Last Front” through its fictional publishing process. “Yellowface” conveys the nuance inherent to discussions of plagiarism and cultural appropriation while remaining highly readable. Tense and compelling.
September 9, 6–7 p.m.
Gin Hammond, “Returning the Bones”
Village Books, 1200 11th St., Bellingham 360.671.2626, villagebooks.com
This local actor, author, playwright, and director wrote an acclaimed play based off the true story of her aunt, Bebe. Now adapted into a novelization, the historical tale follows a young Black girl from WWII-era Texas, making tough decisions between family loyalty, patriotism, and fulfilling her dreams. Join Gin Hammond for a conversation about this project at Village Books.
September 10, 4–5 p.m.
Nanette Davis, “Raging Currents: Mental Illness and Family”
Village Books, 1200 11th St., Bellingham, 360.671.2626, villagebooks.com
American Mermaid
by Julia LangbeinTHIS SPLASHY DEBUT novel is part Hollywood satire, part girl-power eco-thriller. High school English teacher Penny moves to LA for the summer to adapt her bestselling novel into a movie. In Penny’s book, also called “American Mermaid,” protagonist Sylvia is an asexual engineer who discovers that her disability—she has chronic pain in her lower body and uses a wheelchair—is due to her true nature: she’s a mermaid. Despite Penny’s protests, the bro-y screenwriters assigned to the project want movie-Sylvia to be sexed up, aged down, and have superpowers. Between chapters about awkward Hollywood parties are excerpts from Penny’s version of “American Mermaid.” Her original characters are well-rounded with complicated motives, which makes the screenwriters’ attempts to flatten them (“what if [...] science?”) even more cringeworthy. Author Julia Langbein is attempting a lot here, but the result is a hybrid novel that adds a feminist, sci-fi twist to mermaid lore. A dryly funny, genre-bending beach read.
Nanette J. Davis’s memoir is a powerful story that not only serves as a look back at mental health therapies through the 20th century, but could give readers emotional landmarks to compare and contrast their own experiences against. Join Dr. Davis at this author event at Village Books to gain further insight to her story!
September 23, 7–9 p.m.
Oral Traditions: A Queer Storytime Make.Shift Art Space Venue, 306 Flora St., Bellingham, 360.933.1849, makeshiftartspace.org
As live storytelling events grow more popular in Bellingham, local author Leigh Hellman and Make.Shift Art Space have created an event for folks who’d like to share writings that fall under the broad umbrella of queer topics. Get on stage and tell your stories of identity, love, and more to a welcoming audience.
Sept. 8, 1904
The old black funeral trolley that conveyed the dead to Bay View Cemetery was in the shop being refurbished and painted “a beautiful cream color.”
Sept. 16, 1904
The Fairhaven Herald announced that the 60-foot tall hill at the bottom of Harris Avenue known as “Deadman’s Point” was to be removed at a cost of $50,000.
Sept. 23, 1903
Bill Miner, the bandit who would become known as the “Grey Fox,” held up his first train. Miner’s sister lived in Bellingham and was active in the suffrage movement.
Sept. 23, 1910
Tommy Lynn, proprietor of the Horseshoe cigar stand and soft drink parlor, was arrested for “maintaining a nuisance where gambling games were conducted.”
SINCE TIME IMMEMORIAL is a recurring series featuring community members whose families have been here since time immemorial. The ancestral knowledge carried by Lhaq’temish, Nooksack, and other Coast Salish peoples is knowledge about how to live in our shared home in a good, lifesustaining 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.
Quatz’tenaut Candice Wilson is the Tribal Policy Director at the Washington State Department of Health. She previously served as Executive Director of the Lhaq’temish Foundation, was on the Ferndale School Board, and was elected to three terms on the Lummi Indian Business Council.
How do you like to introduce yourself?
Ey'skweyel Si'am e ne-schal e che Si'am Quatz'tenaut se ne sna che Xwlemi’-sen. Good day friends and family. I am Candice Wilson from Lummi Nation. I was born and raised at Slyeksen, Sandy Point, where my mother's father inherited the land from his mother Theresa (Forsyth-Kwina) Finkbonner. Growing up on the shores, running barefoot in the sand and splashing in the water, climbing the trees and running in the fields, all sent me off to a good start.
That sounds like a lovely childhood!
My father always said, “Don't go to bed mad at your siblings or your family.” So as difficult as it is sometimes, that's what we tried to do. My mom always says, it's the little things that matter most. “The good will lift you up, and the bad will bring you down.” So to look for those good things in life.
I went to Lummi Headstart, which really brought all us kids on the reservation together, we grew up like brothers and sisters. Then the Ferndale public schools. I was a single mother for a while out of high school, but I eventually graduated from Whatcom Community College. Right around the same time I met my husband. I never thought I'd leave the community, but when you marry somebody in the military, the orders come up and you have to relocate. So we went to San Diego and then Honolulu.
Oh, we fit right in with our Hawaiian relatives with song and dance, my children participated in luaus and hula and barbecues. My youngest child was born over there. It was awesome.
When my husband retired and we came back home, I knew I could find a job easier than my husband. I said, okay, well, I want to wear my red lipstick, I want to drink my coffee, and I want to talk on the phone. So I want to be a receptionist or I want to be a politician.
(laughs) You do have the best lipstick.
Well, and I did become a receptionist. I worked at the Employment and Training Center and then I worked my way up in different jobs for Lummi. Next thing you know, I was running for tribal council. I served three terms.
So you became a politician, too!
I was so fortunate to sit at the table with our tribal leaders, like Uncle Jimmy Wilson. His advice always was “a little bit of love goes a long way.” He always tried to base decisions around being thoughtful, kind, and taking care of our people with love. And Uncle Willie Jones. His teaching was to always keep in mind the past, present and future of our people. And then there was Uncle Freddy Lane, who always kept his sense of humor, reminded us that sometimes we had to pause and take a break with love and laughter. These elders have all gone on. My job is to keep those teachings, to share them with the next generation.
You were on Council when Lummi Nation successfully fought against the massive coal terminal at Xwe’chi’eXen / Cherry Point. You were on the Ferndale School Board getting the Since Time Immemorial curriculum implemented. You’ve been a part of some big changes. But I’ve also heard you tell stories about how you’ve seen an offensively named item on a menu and called the restaurant owner, or you heard about racist graffiti at a school and you made sure that it was not only erased but properly addressed, or when you saw well-intentioned but hurtful language on a ballot, you went to the source to have it corrected. What are your thoughts?
I learned that I have to speak up because of what my elders endured, what they went through. I always ask myself, “Who am I not to say something?”
We have to be willing to stand up to make change even in small places, because sometimes the small places mean the most, like my mother would say. I'm fortunate to have a voice that carries and that's loud. Sometimes I know I probably get myself in trouble. But you know, hopefully it's in a good way.
Julie Trimingham is grateful to make her home on traditional Lhaq’temish territory, and to work for the Sacred Lands Conservancy (sacredsea.org), an Indigenous-led 501c3 nonprofit organization dedicated to protecting the life, culture, and sanctity of the Salish Sea.
WRITTEN BY COCOA LANEY PHOTOS COURTESY OF VISIT WALLA WALLA
IF YOU’VE EVER been wine tasting, you know that an excellent bottle is a delight in and of itself. In Walla Walla, however, the real magic lies in the stories behind each glass— and you don’t have to be an expert sommelier to appreciate them. Here, you can taste wines made possible by ancient floods and 15-million-year-old basalt bedrock, then step outside to take in this unique geography firsthand. You can also share a drink with the folks that shepherd grapes from vine to bottle, the final product a reflection of their passion and creativity.
Wine is more than a beverage in Walla Walla. Rather, it’s a tangible (and delicious) manifestation of the region’s history, geography, and community. For those who aren’t yet in the know, the Walla Walla Valley AVA is home to over 120 wineries— a.k.a. the highest concentration in the state of Washington. The area is known for its big, bold reds, with Cabernet Sauvignon, Syrah, and Merlot being the top three varietals planted. It’s also notable for its unique terroir; between the warm climate and diverse, nutrientrich soils, the conditions here are a winemaker’s dream.
But wine isn’t the only reason to visit: This town of just 30,000 is also known for its stellar dining scene, friendly locals, and smalltown charms. The result is a community where winemakers are as approachable as they are knowledgeable, and if you show up with curiosity and compassion, you’re sure to be welcomed with open arms.
Walla Walla is a five- to six-hour drive from the North Sound, so a long weekend is the perfect amount of time to experience what this area has to offer. Not sure where to begin? We’re happy to suggest a few agenda items.
• Tour the grounds of Abeja, a winery/ inn located on the grounds of a historic 38-acre farmstead. Nestled in the Blue Mountain foothills just east of Walla Walla, Abeja (Spanish for “bee”) is notable for both its idyllic scenery and outstanding wines. We loved everything we tried, but the bold, balanced 2019 Cabernet Sauvignon and crisp 2021 Beekeeper’s White were our two standouts.
• Visit the Rasa Vineyards tasting room, one of Downtown Walla Walla’s most buzzed-about new spots. They’re memorable not just for their award-winning bottles but the stories behind them; for example, the 2018 Plus One was named in homage to a common back-and-forth (“I love you, plus one”) between Winemaker Pinto Naravane and his daughter Karly.
• Combine traditional fine art with the art of winemaking at Woodward Canyon. Located in the Westside District, Woodward is the secondoldest winery in Walla Walla, and its claim to fame lies in both its biodynamic, age-worthy wines as well as its flagship “Artist’s Series.” The latter series’ label changes each year to spotlight the work of a different West Coast artist.
• Plan your trip around one of Walla Walla’s many unique, wine-centric community events. Taste exclusive new bottles at Fall Release Weekend in November; learn about each of the Big Three (Cab, Syrah, and Merlot) at the Celebrate Walla Walla Valley Wine series in the summer; or even combine wine, art, and heavy metal at the annual Blood of Gods Merrymaking.
Airport IncubatorsDine
• Enjoy a decadent, French-inspired meal at Brasserie Four, one of Walla Walla’s finest dining destinations– and also one that’s designed with locals in mind. In addition to a formidable wine list, they have an excellent cocktail menu and some of the best oysters east of the Cascades.
• Satisfy your sweet tooth at Pine Cone Creamery, a local ice cream shop offering up artisan flavors ranging from Honey Lavender to Thai Iced Tea and Vegan Chai.
• Grab a morning pick-me-up at Carte Coffee, a food-truck-turned-coffeeshop offering up some of the finest brews downtown. We started our day with a “Vegan Surprise” (a latte combining soy and oat milks) paired with a delicious yogurt and chia parfait.
• Walla Walla’s sunny weather and small-town hospitality can feel reminiscent of the American South— which is why a restaurant like Hattaway’s on Alder makes perfect sense here. At Hattaway’s, classic PNW ingredients meet rural cooking traditions and a healthy dose of Southern hospitality.
Explore
• Hike the 20+ miles of trails surrounding Bennington Lake, or if the weather permits, beat the heat by taking a dip. This spot is also home to a variety of wildlife, making it a bird watcher’s paradise.
• Take a self-guided walk across Whitman College , where you’ll find 21 one-of-a-kind sculptures dispersed across campus.
• Wander Downtown Walla Walla’s 30+ tasting rooms, impressive dining scene, and local boutiques. Some of our favorite shops include Bright’s Candies, Walla Walla Clothing Co., and 35th+Butter, and you also won’t want to miss the Downtown Walla Walla Farmers Market on Saturday mornings.
• Mingle with an eclectic crowd of locals and off-duty winemakers at the Green Lantern Tavern , a lively hangout that boasts 27 taps, simple yet satisfying food, and unbeatable ambiance.
Where to stay:
The Marcus Whitman Hotel is one of the region’s most historic— and impressive— hotels. Originally constructed in 1928, the building has played host to a range of politicians, presidents, and celebrities through the years, though its amenities have more than kept up with the time. The recently-remodeled decor pays homage to history while also celebrating the future, and guests can enjoy amenities ranging from a fitness center to on-site dining, pet-friendly rooms, and state-of-the-art conference rooms. Best of all, the downtown district is just steps away.
Bonus— editor’s top pick:
For a glimpse at the future of Washington wine, the Airport District should be No. 1 on your agenda. Get an up-close look at the industry’s up-and-coming major players by visiting the Airport Incubator, where new winemakers can start (and grow) their business in a low-cost location for up to six years. Each tenant has a signature style, from Eternal Wines’ expertise on peppery Carmeneres, to itä wine’s focus on the soft terroir of the Eastern foothills, and Hoquetus Wine Co.’s artsy atmosphere and focus on sustainability. Here and throughout the rest of the Airport District, you’ll find some wineries with bottles available through retail and restaurants. Others, however, can only be tasted via a wine club membership— or a trip to the tasting room itself. To get to know the folks behind the wine in the Airport District, check out this month’s online exclusive at bellinghamalive.com
This darkly elegant bar keeps the sophisticated dry-drinker in mind. Their 0° Declination mocktail uses New London Light Non-Alcoholic Gin as the base, then adds lime, passion fruit, and cola for a sweetly layered flavor. 100 N. Commercial St., Bellingham, 360.389.3032, theadmiraltylounge.com
WRITTEN BY KRISTEN BOEHM | PHOTO COURTESY OF GALLOWAY’S COCKTAIL BAR
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Revival Lounge
You’ll be hard-pressed to find a cocktail lounge with more options than Revival– and that includes their extensive mocktail list! For a juicy sipper, try the Very Berry Mule. It uses non-alcoholic spirit Seedlip Grove, lime, blackberry, cinnamon, and ginger beer. 306 A. Pine St., Mount Vernon, 360.399.7880, revival-lounge.com
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Galloway’s Cocktail Bar
This classy “deco era” bar has a dedicated mocktail menu! We tried the Almond Cloudburst, which has giffard orgeat (a bitter almond flavored simple), Bittermens Xocolatl Mole bitters, cream, club soda, and a dusting of cinnamon for a rich and refreshing dessert drink.
1200 10th St., Ste. 102, Bellingham, gallowayscocktail.bar
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Backdoor Bellingham
This small, creative local favorite spot is ready to whip up a custom mocktail for you! We said, “surprise us!”, and the bartender created a delicious combination of soda, lemon, ginger, carrot, and corn silk tea. 1119 Railroad Ave., Bellingham, backdoorbham.com
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The Foxhole
For their non-alcoholic offerings, the Foxhole offers tea and coffee crafted with a cocktail mentality. The Amber Den comes with espresso poured over a rooibos ice cube, holy basil honey, and milk of your choice. 215 W. Holly St., Bellingham
www.blueskiesforchildren.org
october 26–30 2023 silent auction
Online & in-person
Soiree
Saturday, october 28 2023
Bellingham Cruise terminal
The Stump of Approval 34
Sown Designs 36
Casual to Cocktail 38
Fringe Boutique
WRITTEN AND PHOTOGRAPHED BY COCOA LANEY
Whether you’re in the market for handmade gifts, stylish sandals, or even a new pair of favorite jeans, you’ll likely find what you’re looking for at Fringe Boutique. Fringe has been a downtown staple since 2015, but May 2023 marked the store’s biggest evolution yet: a move to a new location.
Owner Rhiannon Troutman said her original State Street location felt disconnected from Bellingham’s downtown core, so when a larger corner unit became available on Holly Street, it was hard to pass up the opportunity. Now, Troutman says she and her team “feel like we’re in the center of everything, and where we belong.”
Fringe’s new location features floor-to-ceiling display windows, allowing Troutman to make an impression on shoppers before they even enter the store. Inside, the ambience could be described as everyday PNW chic, with decor elements including macrame art, vintage picture frames, and even a pressed flower mural.
Troutman utilizes the additional floor space to include an expanding gift selection and a shoe display right at the entrance. A portion of the back of the store is even reserved as a rentable event space.
For Troutman, designing a new location meant putting her years of retail know-how to good use.
“It’s a really fun opportunity to take what I learned from the first chapter, and create a new store,” Troutman says. “If you want to have an exciting and successful brickand-mortar shop, it has to be an experience, right? So
we’ve really kept that in mind with building out this new space.”
Troutman is also dedicated to community engagement, and she ensures that Fringe is part of downtown events like First Fridays and Wine Walk. She also makes a concerted effort to support local artists by stocking their work and providing space for pop-ups and workshops.
Despite a change in location, Fringe’s offerings remain consistent: think layerable basics, cozy cardigans, boho dresses, and one-of-a-kind gifts. Troutman seeks out brands that use high-quality fabrics and good craftsmanship, meaning customers can confidently wear their purchases for years to come. Best of all, everything is priced affordably.
“Fringe really caters to the everyday woman in Whatcom County,” says Troutman. “We sell a lot of stuff that is really versatile, because we don’t get dressed up a whole lot around here. … You can mix and match your look in a lot of different ways.”
Fringe also features an abundant jewelry and gift selection. Troutman makes a concerted effort to stock wares from local artists like Cascadia Jewelry and Moss Bags.
Troutman loves the boho beaded earrings from Ink + Alloy, and a portion of every purchase goes towards educating girls in India. She also notes the popularity of House in the Trees, a Lynden-based candle company known for their cheeky labels.
When it comes to apparel, perennial top sellers include flannels by Billabong and Volcom, as well as corduroy shackets by Wishlist. Troutman stocks them in a variety of fun colors throughout the year, as they can be worn as layering pieces in the winter or as light jackets in the summer. 201 W. Holly St., Bellingham, 360.312.4067, wearfringe.com
WHEN MADISON STUMP isn’t teaching first grade at Kendall Elementary School, you can probably find her in her “art shed” experimenting with various fabrics and yarns, working on her next creation for her other job: The Stump of Approval.
Back in 2020, when the COVID-19 pandemic was in full swing, closing schools, businesses, and pretty much everything else, Stump found herself with a lot of time on her hands that she hadn’t had as a pre-pandemic teacher.
“I like to stay busy,” says Stump. “So I was like, ‘Okay, I have all this free time, I have a bunch of art supplies. Let me start creating.’”
She started with her yarn rainbows: colorful decorative pieces made from thrifted yarn in need of a new home. From there, she began experimenting more and more, building a catalog of unique creations.
Check out her bucket hats if you are looking to add a splash of color to your outfit. They are full of a hodgepodge of patterns featuring everything from fruit to frogs! They have a sturdy brim that makes them perfect for a day at the lake!
As a frequenter of garage sales and thrift stores, Stump’s passion for creating has come together with her love for upcycling, resulting in much of her work coming from repurposed materials like shirts and jackets, patched with cut outs from old bed sheets from the 1990s.
Stump describes her art as “various accessories and decor that brighten your life,” which includes a variety of fun and useful fiber arts. These range from scrunchies, earrings, and bucket hats to reusable paper towels and dog toys.
She ended up with so much art that she didn’t know what to do with it. She began by giving her creations away to her friends, but what started out as a pandemic hobby for Stump, quickly became a part-time job.
Her art started getting sold in local shops around Bellingham just in time for the 2020 holidays. Now, she
enjoys selling her art at in-person markets where she gets to socialize with the customers and fellow artists in her community, getting new ideas, and sharing her own.
Now that pandemic restrictions have eased and school is in-person, Stump’s free time has gone down, forcing her to balance her two careers and cut down on things like local markets. But her desire to create still remains.
“Like I said, I find a lot of joy in being busy,” says Stump. “Being a teacher is definitely something that you need to destress from. So finding something to do as a decompressing activity is helpful.”
Being back in school meant that Stump had to change the way she worked on her crafts. Summer break has become her opportunity to experiment with new ideas, leaving the busy school year for easier tasks.
“I find during the school year I stick to making products that I have made before because I know what I’m doing. I just change up the color scheme or fabrics,” says Stump.
The school year also means she gets to bring art into the classroom, which she says she loves to do. Each week she integrates an art project for her students into her teaching.
In the future, Stump hopes to take things a step further by bringing her passion for teaching out of the classroom and into The Stump of Approval.
“My goals moving forward would be … to teach classes on how to make your own felted earrings,” says Stump. “I’ve taught one class before in the mall. Doing that is definitely something I’d like to do.” Bellingham, thestumpofapproval.com
BELLINGHAM’S STRONG AND vibrant arts community is made up of individuals who put countless hours of love and work into it. One of those people is Shelby Sneva, who fulfills many roles: she’s a fine artist, a craftsperson, a teacher, a dedicated family member, and the entrepreneur behind her leatherworks business, Sown Designs.
Sneva is a Western Washington University alumni, where she focused on painting and sculpture, but her penchant for sewing started early and stuck with her.
“I thought painting was going to be ‘the thing,’ my passion. I love painting, but sewing was something I always did,” she says. “I got a sewing machine when I was 6– like an ancient Singer sewing machine– from my grandma … [and] I kind of just taught myself to sew, I made myself clothes and knickknacks and whatnot.”
Around 2003, Sneva began experimenting with leather. Her mother, an interior designer, brought her sample leather cuts and encouraged Sneva to find a use for them.
“I was sewing up a storm and she was like, ‘What can you do with this? We have a ton in the backroom of our furniture store,’” recalls Sneva.
She made wallets for friends, which were a hit, and when requests started rolling in for more complicated projects, her work naturally evolved into bags and other accessories. Today, she makes wallets, bags, bracelets, earrings, other accessories, and even recently a leather collage that was shown in a Mindport Exhibits show. For special projects, she’ll even work with individuals one-on-one!
Sneva still uses lots of reclaimed leather from furniture stores, gets some of her brightly-colored leather from
PeggySueAlso Leather out of Tacoma (etsy.com/shop/ PeggySueAlso), and buys larger hides new for big projects. Her leathercrafts are colorful and well-designed, and you can see how she utilizes smaller pieces of leather in bright patterns or nature-inspired motifs, like suns and mountains.
After officially starting Sown Designs in 2007, Sneva’s business blossomed thanks to partnerships with local boutiques and markets. She tabled at the Bellingham Farmers Market for seven years, has recently been part of the Bellingham Makers Markets, has traveled to indie craft shows for miles around (like Urban Craft Uprising in Seattle).
“It’s a great community for an artist to be supported,” says Sneva about our indie arts scene. “You just meet a ton of people, and the more people you talk to, the more … you can get to make connections.”
Sneva was also a teacher for over a decade, and still loves guiding folks in connecting with the arts. She’ll occasionally do workshops with students or for events (she once led the sewing of a 17-foot caterpillar for the Procession of the Species parade), and happily opens her studio up to curious folks during art walks.
“If people can go out and hit up art walks, that’s a really cool thing to be able to go into people’s studios and see what they’re working on,” says Sneva. “It doesn’t mean you have to buy things! It’s just going and seeing what’s new and fresh and out there.”
If you’d like to say hi to Sneva and see her leather works in person, make sure to visit the Waterfront Artist Studio Collective on Bellingham’s First Fridays (the event includes an art walk)! The building is home to 17 amazing artists, and your interaction is key to supporting them. 1220 Central Ave., Ste. E, Bellingham, sowndesigns.weebly.com
1. Local Winter CSA, Nov–Mar | $570
Boldly Grown Farm 8855 Ershig Rd., Bow WA 98232 360.330.4516 info@boldlygrownfarm.com
2. New Balance Pickleball/ Tennis Shoes | $135
Fairhaven Runners & Walkers 1209 11th St, Bellingham 360.676.4955 fairhavenrunners.com
3. Maui Jim “Aloha Lane” in Havana with Bronze Lenses | $349
Binyon Vision 411 E. Maagnolia Street, Bellingham 360.647.2020 www.binyonvision.com
4. Rock Flour Marsanne, $25 GLM Wine Co. 1678 Boblett Street, Blaine 360-332-2097 glmwine.com
5. Hangover Helper PLUS Bag | $205
Peak Hydration IV Therapy & Wellness Lounge 1216 Bay St., Bellingham 360.526.2125, peakhydrationlounge.com
6. 1 Month Taekwondo Classes | $130 FREE Uniform included USTA Martial Arts—Blaine 1733 H St #330, Blaine (near Cost Cutter) 360.685.USTA (8782)
7. CRUSH. Cotton Silk Cashmere Collection | $125-$225
Quinn & Foster 1402 11th St., Bellingham 360.671.2000, quinnandfoster.com
8. Cabernet Franc | $30 Van Vino Vineyards Order online: vanvinovineyard. com or contact us via email: vanvinowine@gmail.com
Necessities
.com
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WHILE WE LOVE any excuse to get dressed up, let’s be honest for a moment: How often do you actually wear those high heels? Everyone needs a go-to outfit for fancy evenings on the town, but our favorite pieces are the ones that can be styled to suit a variety of occasions. From leather made to last to a simple and sophisticated jumpsuit, here are a few of our suggestions for classy yet versatile wardrobe staples.
1 Classic Jumpsuit
Adored Boutique, $78 913 Harris Ave., Bellingham, shopadoredboutique.com
2
Hand-Stitched Villager Bag
Orcas Island Leather Goods, $169 68 N. Beach Rd., Eastsound, 360.298.9093, orcasislandleather.com
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Adia Hoop Earrings by Nat + Noor elSage, $62 408 + 410 S. 1st St., Mount Vernon, 360.588.4723, elsageshop.com
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Belinda Tan Leather Shoes Steve Madden, $90 stevemadden.com
5
Jane Iredale Triple Luxe Jackie Lipstick
Kara’s Beauty Barn, $40 1711 Pence Ave., Bellingham, 360.778.2433, karasbeautybarn.com
WRITTEN BY COCOA LANEY AND KRISTEN BOEHM
When you think of cocktails, does your mind conjure up images of tumblers full of amber liquid, an olive speared in a frosted martini glass, maybe even some lightly muddled greenery? Cocktails as we know them only really entered the drinker’s zeitgeist around the year 1800, and classic mixed drinks remain popular to this day. But after 200 years of spirits, water, sugar, and bitters, it’s time for a renaissance! Inventive bartenders from all over are reaching out for excitingly unexpected ingredients. We’ve rounded up some curious examples from local establishments, and go into detail about a few fun ways to expand your drink horizons at home.
The Beatnik at Banter
The next time you make hummus from canned chickpeas, don’t drain away the water: That sticky yellow liquid is called aquafaba, and it makes the perfect vegan substitute for egg white. It can be whipped with sugar for meringue, combined with cocoa for a fluffy mousse, or even baked into egg-free macarons (yes, it’s possible!)— but our favorite way to use aquafaba is in a cocktail.
If you’re avoiding eggs, you don’t have to forgo fluffy cocktails— try the Beetnik at Banter instead. Banter is known for their vegetarian- and veganfriendly bites, so it should come as no surprise that their cocktails are also accessible to those who wish to avoid animal products. Moreover, Bartender Samuel Ross-Smith notes that aquafaba is easier to maintain on a day-to-day basis when compared with egg whites.
“Aquafaba is just a vegan alternative for egg whites, so it just helps the whole thing and gives a nice frothy texture,” says Ross-Smith. “[The Beetnik] is one of the only cocktails, if not the only one, that's been on the menu since we opened.”
This cleverly-named libation gets its signature foam from aquafaba, but that’s far from the only notable ingredient in this cocktail. The flavor comes from a combo of house-made beet and lavender shrubs, which are vinegar-based syrups (more on those on p. 46). The shrubs are then balanced with lemon, Strega liqueur, and London Dry Gin for a drink that’s earthy, herbal, and unexpectedly refreshing. It even comes served with a ring of beet sugar for added pizzazz. 114 Prospect St., Bellingham, banterhospitality.com
Smoke Signal at Redlight
If you’re aiming to add some spice to your life— or, more specifically, your cocktails— then Ancho Reyes liqueur should be a staple at your bar cart. This one-of-a-kind liqueur originated in Puebla City, Mexico and is made from the city’s most famous crop: ancho chiles, which are dried poblano peppers. But while a chile-based liqueur might be foreign to PNW palates, it’s actually a time-honored tradition. Ancho Reyes was first produced by Pueblas families in 1927, and today’s version is still based on this original recipe.
Want to try some for yourself? The Smoke Signal at Redlight utilizes not just Ancho Reyes but mezcal, house-made cinnamon/ nutmeg-infused bourbon, mole bitters, and a hint of sugar. Think of it like a spiced-up Old Fashioned, Oaxacan style.
“[It’s] the warm fuzzies and a glass,” says Bartender Ocea Davis, who created the Smoke Signal. “During the pandemic, when we had to have our ‘bubbles,’ I would always get together with my friends and have bonfires. We would just sit there for hours and talk about everything that was going on in the world. And so I wanted to come up with a drink that encapsulated the feeling of sitting around a bonfire commiserating with your best friends. I think that's exactly what we got.”
But the Ancho Reyes is’t the only unusual thing about this libation. While mezcal and bourbon aren’t often used in the same drink, they complement each other surprisingly well here, almost like “two different friends hanging out.” Between the rich bourbon, smoky mezcal, autumnal spices, and hint of heat, the Smoke Signals is the perfect cocktail for early fall. Stop into the new Redlight location on Grand Avenue to try one for yourself. 109 Grand Ave., Ste. 101, Bellingham, redlightathome.com
Oro Hazelnut Dessert Wine at Samson Estates
Allow us to state the obvious: Most wine is made from grapes. Certain wineries, such as Everson’s own Samson Estates, might use other fruits like strawberries, raspberries, and blueberries. But wine made from hazelnuts?! Such a concoction might sound unusual, but just trust us— hazelnut wine is nothing short of delicious, and you can try some for yourself at Samson Estates.
Samson Estates is the oldest operating winery in Whatcom County, and they’re well known for their award-winning fruit wines as well as traditional wines fermented from Eastern Washington grapes. But their most unusual offering is their award-winning Oro Hazelnut Dessert Wine, which is made with locally sourced nuts from Holmquist Hazelnut Orchards.
Unlike Samson’s other libations, hazelnut dessert wine isn’t fermented. According to Owner Rob Dhaliwal, it’s made similarly to a cordial, yet still fortified like typical dessert wines. As for the flavor profile? Unsurprisingly, the first descriptor that comes to mind is “nutty.”
“It does have a small smoking note to it because we use roasted hazelnuts,” Dhaliwal continues. “It's very velvety. It's not quite as intense as what you think of Frangelico; it's a lot more mellow and smooth.”
If you’re picking up Oro for a dinner party, Dhaliwal suggests pairing it with tiramisu, chocolate, eggnog, or a light-bodied pastry. Alternatively, stop by Samson Estates’ tasting room in Everson to pair your glass with artisanal wine truffles and picture-perfect pastoral views. 1861 Van Dyk Rd., Everson, 360.966.7787, samsonestates.com
Have you ever heard of a tayberry before? This unusual fruit is a hybrid between a raspberry and a blackberry, and because they can’t be machine-harvested, you’re not likely to spot them in grocery stores. You can occasionally pick up a punnet from the farmers market, but for a more adventurous experience, we recommend consuming them in the form of beer— particularly in the Spontaneous Ferment Tayberries and Plums by Garden Path Fermentation.
“[Tayberries are] really bright, really savory, and they're really, really hard to work with,” says Garden Path Co-Owner Amber Watts. “So this beer is 100% spontaneously fermented using yeast from the air, aged for several years in oak, and then we re-fermented it with tayberries and locally-harvested plums.”
The result is a beer that lines up perfectly with Garden Path’s goal: to create unique, tasty brews that make full use of Skagit’s abundant agricultural resources. Garden Path’s beers are fermented with 100% native yeast, and they’re one of the few breweries in the world that makes beer, wine, cider, and mead with such hyperlocal ingredients.
Watts says that creating spontaneous ferments is a years-long process, and in this case, the result is a beer that’s “a little bit tart, a little bit funky, but the berries are gonna shine through.” you can try it at Garden Path’s Burlington location, or stop into their newlyopened The Great Northern Bottle Shop & Lounge in Downtown Bellingham to sample other beers on tap (or pick up goodies to take home). 11653 Higgins Airport Way, Burlington, and 1319 Commercial St., Bellingham, 360.503.8956, gardenpathwa.com
Spontaneous Ferment Tayberries and Plums at Garden Path Fermentation
PHOTOS BY AMBER FOUTS
First of all, tell me a bit about yourself, how your business began, and the kinds of products Girl Meets Dirt offers.
Hello! I'm Audra Query Lawlor, the founder of Girl Meets Dirt. After leaving an accidental 10-year career on Wall Street, my husband and I moved to Orcas, leaving behind New York City in search of a slower pace of life. I’m also originally from the Pacific Northwest so this was a coming home of sorts— but a new and uncertain island life.
While I wanted to be an entrepreneur, I wasn’t willing to start just anything— it needed to feel inspired. When a neighbor offered the harvest of his 120-year-old stand of Bartlett pear trees, the lightbulb went off. A century ago, when Orcas Island was a fruit producing region, orchards were planted all over the island. Those heritage fruit trees are still producing fruit, but much of that fruit was simply falling to rot on the ground. Here was a beautiful story to tell: forgotten heirloom fruit, and abundance.
The Inn at Ship Bay kindly offered their kitchen during their closed days and dug in. We’re heading into our tenth anniversary this year and Girl Meets Dirt evolved to specialize in artisanal, farm-direct preserves, shrubs, bitters, and a new line of natural sparkling orchard fruit wines. We use locally sourced fruits to create single-varietal products that truly capture the unique terroir of Orcas Island, and reflect the remarkable journey that led us here.
What is a shrub, and how would you describe it to someone who’s never tasted one?
A shrub is a concentrated syrup made from vinegar, fruit, sugar, and often aromatics. It can be added simply to soda water, or mixed into a cocktail for a sweet, tangy complexity that instantly takes any cocktail up a notch.
In the American colonial period, shrubs were popular because it was an effective way to preserve fruits beyond their growing season. Shrubs fell out of favor as
refrigeration became commonplace, but they've recently seen a resurgence in the world of craft cocktails, with their unique balance of sweet, tart, and fruity flavors making them a popular addition to various drinks.
Your process and ethos are deeply rooted in the history and agriculture of Orcas Island. Could you elaborate more on the relationship you have with your ingredients, and how your business is so interconnected with life in the San Juans?
Our connection to the San Juan Islands is as deep as the roots of the fruit trees that grow here. I grew up boating in these islands, and feel the pulse of the sea in every orchard I visit, and each piece of fruit I harvest. Every batch of our preserves and shrubs reflects the unique flavors of the region, mirroring the environment in which the fruit is grown. We're not just creating delicious jams, shrubs, and wines; we're preserving the agricultural history of the islands and the stories of its heritage orchards.
What kinds of fruits do you commonly use to make shrubs, and do you have a personal favorite flavor?
We use a variety of fruits, depending on their availability and season. Some popular ones include our Rhubarb Shrub, Lemon Lavender, and Island Pear. As for my personal favorite, I'd have to say it's our Island Pear Shrub—it's got a unique blend of pear and fresh island bay leaf that creates a delectably herbal and fruity combination, great for combining with whiskey.
Do you have a favorite cocktail recipe (using a shrub) that you could share with us?
Sure! I’ve been loving egg whites in cocktails recently– so easy to do, but the finished product is so creamy and complex that it feels elevated. Here’s a fun, quick cocktail I’ve been making at home!
2 ounces bourbon
1 ounce Girl Meets Dirt Quince Shrub
½ ounce Fresh Lemon Juice
1 egg white
2 sage leaves
Shake the egg white with the ice for at least a minute, until foamy and white. Add one of the two sage leaves, the Quince Shrub, the lemon juice, and the bourbon. Shake again, then strain into a coupe glass and garnish with a fresh sage leaf. The sage lends a subtle earthiness that complements the unique honey flavor of the quince. Enjoy!
Jasmine Blossoms
Spill the Tea, The Black Cat
Floral garnishes aren’t just great because they look beautiful— some species are edible, and many add to the experience of a cocktail thanks to their lovely scents. The Spill the Tea from The Black Cat is tantalizingly refreshing already, with jasmine green tea infused gin, St-Germaine, lemon, and grapefruit bitters. The jasmine blossoms that come with the drink go perfectly with it, and add their sweet perfume to each sip.
Basil and Black Sea Salt
Ernest’s Omission, Keenan’s at the Pier
Fresh basil and gourmet black sea salt are powerful, distinct flavors, which join fresh grapefruit, lime, and tonic in this cocktail from Keenan’s at the Pier. Those strong and simple tastes compliment the complicated spirits of the drink, Singani 63 and Pimm’s No. 1. Salt in particular is an extremely popular garnish, as it affects every sip and changes how drinkers experience the alcohol.
The Royaltini, Fireside Martini & Wine Bar
You could make the argument that a mist is more ingredient than garnish, but ultimately the atomized rose water on top of this drink by The Fireside Martini & Wine Bar ties the everything off with a bow by adding just a hint of rose flavor and aroma. The Royaltini is made with house infused raspberry vodka, St-Germaine, muddled lime, simple syrup, and topped with sparkling Banfi Rosa Regale.
Peppercorn
Turnip the Beets, The Bistro at Shuksan
For when you really need extra kick, or want spicy without capsaicin heat, peppercorns are an amazing inclusion for your drink. Aromatic and colorful, they go perfectly with the other equally intense ingredients in the Turnip the Beets cocktail from The Bistro at Shuksan– vodka, beets, and lemon definitely call for a strong finishing touch!
Maple Syrup
Espresso Martini, Terramar Brewstillery
Depending on how you use it, maple syrup can be dissolved entirely into a drink or used to garnish the rim or sides of a glass, allowing for a slow release of its rich sugary kick. Terramar Brewstillery’s Speakeasy serves it up in their espresso martini, where it serves to deeply sweeten vodka, Samish Island Coffee Roasters espresso liquor, and cold brew.
Pepperoncini, Pickled Tomato, and Olive
Bayou Bloody Mary, Bayou on Bay
If there’s one drink that should always blow you away with its garnish, it’s a Bloody Mary. Famously serving as the first meal (and stiff drink) of the morning after, garnishes for this drink usually involve celery and other small, fresh veggies. Bayou on Bay rotates their garnishes for their Bayou Bloody Mary, which is vodka combined with their secret Bloody Mary mix, but on a given visit you could expect the show stopping, spicy, and tangy combination of pepperoncini, pickled tomato, and olives!
coffee menu, the drinks at the Foxhole are some of the most unique in Downtown Bellingham.
We were especially intrigued by the Coup de Grace milk punch, which is a take on an old-fashioned tiki drink called the Zombie. A Zombie uses three types of rum, grenadine, and three juices (grapefruit, lemon, and lime), and the Foxhole’s version also adds Falernum liqueur. There’s a few other key differences: Firstly, while a traditional Zombie is booze-forward, the Coup de Grace is much smoother thanks to a clarifying process using citric acid and milk.
The idea of whole milk in a tiki drink might sound unusual, but Bartender Jordan Jenson says won’t be able to taste it. You see, when a cocktail is clarified, the milk proteins bind to the molecules like polyphenols that are responsible for astringent, bitter tastes. These curds (and thus polyphenols) are then strained out to create a smooth, easy-drinking cocktail.
“It takes 24 hours to clarify, and it's just titrating the entire time,” explains Jenson. “When that process happens, and because you add the milk to it, it takes away the intensity of the drink and makes it a lot more approachable.”
But the clarification isn’t the only interesting part about the Coup de Grace. This cocktail even includes a splash of absinthe, which is a wormwood-based liqueur often associated with dreamlike states and hallucinations (though these tales are myths, not reality). The Foxhole bills itself as an absinthe bar, which makes perfect sense when you consider its ethereal Victorian atmosphere. You can sample this anise-flavored spirit in the Coup de Grace, in other cocktails, or even via an absinthe “drip,” which dilutes the high-proof spirit with a touch of water and sugar.
215 W. Holly St., Ste. 101, Bellingham, @thefoxholebham
Stinging Nettle Martini at Matthew’s Honest Cocktails
atthew’s Honest Cocktails is a mainstay among Downtown Bellingham’s upscale yet accessible bars, and while their drinks cater to all palates, they also aren’t afraid to get creative. Case in point: the Stinging Nettle Martini. No one looks forward to run-ins with stinging nettles on a hike, but in a cocktail? Prepare to be surprised.
This unusual libation starts off with a syrup that Owner Matthew Twining reduces from stinging nettle tea. It gets shaken up alongside simple syrup, lemon, and Botanist Islay Dry Gin to create an herbal, surprisingly complex cocktail that hits all the right notes with very minimal ingredients.
Twining is no stranger to tea in cocktails, as earl gray reduction is a constant on his menu. But while earl gray is a familiar flavor, most people don’t know what stinging nettles taste like— especially when served in martini form. Twining says that nettles have an earthiness (“almost like a minty mushroom”) that tastes somewhat gamey on its own but works well when brightened with
“Where do you go with cocktails since everything's been done? And I think the answer is not so much out but more inward,” says Twining. “So, let's get what we've got growing right here and see if we can make something delicious.”
As for how Twining procures those local nettles? The answer is simple: He forages them himself. In the summer, you can find him scouring the old growth forests near Sudden Valley for young, tender nettles that can be brewed into tea. He leaves their roots intact but does include some of the “tiny needle-like hairs” that contain their venom. This venom is safe to consume and doesn’t sting or itch, but Twining says he thinks it adds a certain “zing” to the final product.
“We do [the nettle syrup] once a year, and then it lasts for about a month. I kind of insist on having locally foraged nettles,” Twining says. “It's a strange ingredient, so it's not massively popular until people try it— and then they come back for it again, until it's gone.”
132 E. Holly St., Bellingham, 360.325.7802, matthewshonestcocktails.com
Not sure which wildcard ingredients to use the next time you’re feeling culinarily creative? Let Mother Nature decide for you! Foraging is a fantastic way to source wildgrown, unexpected foods and flavors. To get some insight, we spoke to Ryan Johnson, a local naturalist and expert.
Hello, can you please introduce yourself and Firecraft Northwest?
Hello! My name is Ryan Johnson! In 2021, I started a small business here in Bellingham called Firecraft Northwest. Through Firecraft Northwest, I lead various educational outdoor sessions. Some sessions take on a workshop format, and others are campouts, hikes, and excursions! Some of the major subjects I teach include survival skills like fire and shelter, plant identification and foraging, wildlife tracking, and even woodworking.
What is the range of things you are able to forage for around here?
We are very fortunate to have an incredible range of things we can forage for here in the Pacific Northwest (and Bellingham specifically!) Many of the polypore fungi (shelf fungi) make great medicines. Common roadside plants make great medicines too, like broadleaf plantain (Plantago Major), which is a great tool for insect bites and stings! As far as food goes, many of the berries and fruits make awesome desserts or trail snacks, and a lot of the leafy greens are excellent in salads. I'm a huge fan of making various teas from needles and plants at the end of a hike, too!
The deeper, old growth forest habitats provide understory greens, fruits, roots, and needles for teas. The meadows, floodplains, and swamps provide yet another blend of interesting foods, especially starches like cattail. Alpine and subalpine habitats, while fragile, potentially offer edible flowers, medicines, and roots as well!
What are some interesting or unexpected ingredients for a mixed drink that you can forage for?
A lot of members of the mint family would be great for a mojito! Huckleberries, black cap raspberries, and blueberries would be a really nice garnish or add-in for a vodka based drink. I haven't tried it yet, but I'm now thinking Spruce Tip Sugar Syrup would be so good! It could be used the same way bartenders use simple syrup, with a lemony zest!
“Find spots to harvest and forage that are legal (check what type of land you are on and if foraging is supported, or if permits can be purchased or requested).”
“Consider the use of the various land types and where you are harvesting. Does this spot have a lot of foot traffic? This could lead to garbage, various types of human waste and pollution, dog urine, et cetera. Would eating foods foraged here be safe or healthy?”
“Once you decide on a spot, be sure that you have the knowledge and confidence to harvest. Our safety is the No. 1 priority. If you aren't 100% certain on what you are harvesting, don't take it! We have food at home and we aren't relying on these calories for survival!”
“Finally, please consider the ethics and sustainability of harvesting at your spot. Will taking this food harm the population of this plant species? Is it invasive and removing it supports local habitats? Is there more than one? Does the patch or grove appear healthy? What kind of impact will I have on wildlife populations who depend on this food source?”
2 cups wild rose hips (best foraged in early autumn)
3 cups water
White sugar
Blitz rose hips in a food processor, then simmer them in water for 15 –20 minutes. Once simmered, strain the liquid through muslin or a cheesecloth. (You may need to repeat this process to ensure all debris has been removed.)
Once strained, measure your liquid and return it to a saucepan. For every ½ cup of liquid, add about 1/3 cup of sugar. Heat slowly and allow the sugar to dissolve, skimming off the top when needed.
Once sugar is fully dissolved, allow syrup to cool and pour into a sterilized mason jar or bottle. You can now use your syrup in everything from coffee and tea to— you guessed it— cocktails and mocktails.
Captain Magpie Mead at Artivem Mead Co.
TThe idea of mead (honey wine) might conjure up images of medieval vikings drinking from golden goblets— but the folks at Artivem Mead Co. take a different approach. While they acknowledge and appreciate mead’s storied history, their main aim is to innovate, not recreate.
“[Mead is] the first alcohol fermented beverage,” says Co-Owner and Mead Maker Carlos Bassetti. “We like to reinterpret it through a modern lens for a craft focus. We try to make balanced meads that aren't too sweet and to reintroduce people to this ancient beverage.”
As a result, many of Artivem’s meads incorporate unexpected flavor notes, ranging from white chocolate to peaches, guava, and— in the case of the Captain Magpie mead— candy cap mushrooms. Captain Magpie is a raspberry/blueberry mead produced in collaboration with Full Throttle Bottle and Bottleworks in Seattle, and it was aged for 10 months in a barrel that once contained rum, then bourbon, then rum again. After the aging process, the team added perhaps the most noteworthy ingredient: candy cap mushrooms.
“Candy cap mushrooms are a foraged culinary mushroom that smell like maple syrup,” Bassetti says. “One of the guys from Full Throttle Bottles has a wild foraged mushroom connection, and so he hooked us up with that.” (Editor’s note: Want to learn even more about foraging mushrooms? Check out our mushroom guide on p. 64!)
One might assume that a mushroom-infused mead would taste earthy, but the Captain Magpie defies expectations. It’s a fruity, rich libation with subtle notes of maple, and unlike many meads, it’s not overly sweet. This kind of complex, interesting flavor profile is exactly what Bassetti is going for: While not everyone loves traditional mead, he aims to provide a “new experience” to those who are open-minded enough to give his creations a shot regardless.
So, even if you don’t think you like mead, you’d be remiss not to check out what Artivem has to offer. They’ve even branched into brewing traditional grape wines and ciders, meaning Bassetti and his team have something to please just about every palate.
1211 Granary Ave., Ste. 127, Bellingham, 360.726.2020, artivem.com
Honey is a natural luxury worthy of all the mythologizing it has received throughout history. It tantalizes every human sense, but particularly taste– the rich, sweet, and complex flavor of honey floods our receptors and signals that it is full of nutrients, precious, and good. Oh, and it happens to be delicious in cocktails— just ask Beekeeper Marie Papetti.
Papetti’s company, Marie’s Bees, began with one hive around eight years ago, when Papetti was taking care of her grandmother full-time. As Marie’s Bees grew, they developed partnerships with local businesses, strengthened their relationships with customers, and expanded their operations. They now have eight regular employees producing environmentally sound honey from hives all over Whatcom County for buyers both local and nationwide.
So, what makes honey so endlessly enjoyable? For one, the flavors aren’t static. Papetti explains that raw honey is always a unique product of several natural circumstances.
“Nectar from plants and trees is actually what makes up honey. Pollen, high in protein, is collected for the [baby bees, and] mixed with a little honey,” she says. “Weather including temperature, wind, and rain drive the timing of plants to pollinate. This change is year to year, and some plants may pollinate more than others. This gives honey ever-changing complex flavors [and color].”
So even plain raw honey can vary in flavor based on if the bees were collecting from wildflowers, orange blossoms, or even fireweed (which creates a highly sought after honey that our region is known for). Beyond that, Marie’s Bees creates infused honey via a process called creaming.
“Raw honey in its pure form has a habit of crystallizing,” says Papetti. “Crystallized, liquid, and what we call seed honey (honey that has already been creamed) is mixed together at a slow and steady speed for several hours. This whips the honey into a spreadable, creamy froth that doesn’t like to recrystallize… Your honey stays spreadable with all the benefits of the raw honey intact.”
Marie’s Bees has seven creamed honeys currently available, including their awardwinning Zinger Creamed Honey (infused with lemon and ginger), Hot Creamed Honey (inspired by Nashville hot sauce), and the unexpected darling, Savory Creamed Honey (made with rosemary, thyme, and San Juan Island Sea Salt). These special blends are inspired in part by Papetti’s own use of honey in all sorts of foods.
“I love to come up with recipes,” says Papetti. “This summer we have been enjoying our Savory Creamed Honey, fresh squeezed lemon juice, and a little seltzer water over ice with or without vodka.”
Papetti isn’t the only one who loves adding honey to a cocktail! Bantam Kitchen & Bar has created a bespoke cocktail featuring Marie’s Bees Honey Oxymel, a liquid known as Fire Cider in the Eastern U.S. It’s a blend of raw apple cider vinegar from Apple State Vinegar, raw Marie’s Bees honey, and herbs and spices like elderberries and rosehips. The oxymel is combined with grapefruit-infused vodka, fresh grapefruit juice, Aperol, and lemon for a tart, sweet, and refreshing elixir. You can try the cocktail, called A Map to Get Lost, for the entire month of September at Bantam in Downtown Bellingham.
Photo by Ben Scholtz
Amendment 21
1224 Cornwall Ave., Bellingham, 360.746.9097
Follow us on Instagram @amendment.21
Located in the heart of downtown Bellingham at Hotel Leo, our Prohibition-Era cocktail bar is an intimate enclave with a happening happy hour and perfect for nightcap conversations. Pouring craft cocktails, local brews, and fine wines to complement our shareable bites menu.
Happy Hour
Tuesday–Saturday 4–6 pm
The Black Cat
1200 Harris Ave. #310, Bellingham, 360.733.6136 blackcatbellingham.com
Located on the 3rd floor of the Sycamore Square building, offering a welcoming charm overlooking the bay. Our social house atmosphere has been an attraction to locals and visitors for decades. It is the perfect place to share an intimate cocktail or enjoy Happy Hour with friends.
Happy Hour
Mon–Thurs 3:00–6:00pm Late Night 10:00–Close Nightly
Paso del Norte
758 Peace Portal Way, Blaine, 360.332.4045 www.pasodelnorte.net
Blaine's favorite Mexican restaurant Paso del Norte, has a full bar and lounge with an extensive selection of mixed drinks, wine, beer and specialty margaritas. Fresh, highquality ingredients are used in this family-owned restaurant serving locally-sourced, authentic Mexican cuisine. Live entertainment on the weekends!
Happy Hour
Mon–Thurs, 4:00–7:00pm Fri–Sat, 3:00–6:00pm, Sunday ALL DAY
Fireside Martini and Wine Bar
416 W. Bakerview Rd., Bellingham, 360.738.1000, firesidemartini.com
Fireside Martini and Wine Bar offers several unique libations which feature in-house liquor infusions as well as wine, local brews and cider. We provide something for everyone to enjoy including delicious food from our scratch kitchen and live entertainment. Outdoor seating is available.
Happy Hour
Mon–Sat, 3:00–6:00pm
Up for a night of carousing, or just a quiet drink with some friends? Here’s a handy list of North Sound drinking establishments to help you get your bearings. (All listings are supplied by the businesses.)
Galloway’s Cocktail Bar
1200 10th St., Ste. 102, Bellingham, gallowayscocktail.bar
Fairhaven’s favorite deco-era cocktail bar. Pulling inspiration from the 1920s, our curated cocktail menu and eclectic style shine through. Enjoy a food menu featuring shareable and tasty bites local microbrews and fine wines available. Enjoy outdoor dining on our porch overlooking the charming Fairhaven Village Green.
Happy Hour
3–6 pm Daily
Övn Wood Fired Pizza
1148 10th Street, Bellingham, 360.393.4327 ovnwoodfiredpizza.com
While Ovn Wood Fired Pizza is certainly known for using highquality ingredients and delicious flavor combinations in their food, this carries over into their incredible bar program as well. Beautifully crafted cocktails and an expanded outdoor seating area make this Fairhaven gem a must-stop spot.
Order Online
Packers Kitchen + Bar
9565 Semiahmoo Parkway, Blaine, 360.318.2090
semiahmoo.com/dining
Packers Kitchen + Bar is a classic waterfront eatery offering seasonal menus with hearth-fired dishes crafted from local farms and waters, as well as craft cocktails, wine, and local microbrews. Packers delivers a lively, friendly atmosphere, surrounded by stunning views. Located on the waterfront at Semiahmoo Resort.
Happy Hour 3–4pm Daily
B-Town Kitchen & Raw Bar
714 Lakeway Dr., Bellingham, 360.392.6520, btownkitchen.com
Featuring both indoor and outdoor seating (complete with a covered & heated patio and cozy fire pits!), we offer an extensive local craft draft beer selection, full wine list, and delectable signature cocktails like our Shaker Martini series.
Hours: Sun–Wed, 11:30am–10:00pm, Thur–Sat, 11:30am–11:00pm
Happy Hour 3:00–6:00pm Daily
Special Advertising Section
WRITTEN BY DAVE GHAN | PHOTOS BY RADLEY MULLER PHOTOGRAPHY
THIS SOUTH HILL home bends with the trees above Bellingham Bay as it clings firmly to the steep sandstone bedrock. It’s a place to retire, relax, and have access to the PNW outdoor way of life. All needed amenities on the main floor allow the occupants to age in place, while still giving them space to host family and friends on a lower floor.
This Northwest contemporary home is built on an infill lot, giving access to all Bellingham has to offer. Building Design Services worked with the homeowners, alongside Bellingham Bay Builders (BBB), to create a home that reflects the natural beauty of the surrounding environment. This forest habitat provides excellent indoor air quality, energy efficiency, and a durable envelope.
The overall aesthetic of this house is enhanced by the collaborations with talented local designers and craftspersons. Debbie Dickinson designed a beautiful mosaic tile floor in the entryway, Crosby Glass Studio provided stained glass, and Smith and Vallee provided the cabinetry. BBB worked with our fabricators and team of highly skilled subcontractors to ensure immaculate attention to detail and quality installation of all products. Moving through the house, one can see timber harvested from the property, recycled timbers, and intricate tile installations.
Look behind the facade and the integrity of the structure compliments the finishes. A metal roof and ventilated cladding offer longstanding durability. Attentive air sealing and robust insulation details minimize temperature fluctuations. Modern mechanicals include a mini-split heat pump, a heat recovery ventilator, and heat pump hot water heater. This all-electric home’s energy consumption is further shrunk by a solar array on the roof. We are confident the owners of the house will never tire of gazing off the floating deck and watching the land return to its natural vegetative state. 2111 King St., Bellingham, 360.733.7500, bellinghambaybuilders.com
WRITTEN BY LEAH FOSTER | PHOTOS BY CHRISTINE EVANS
THE OLDER I get, the more I love the art of making delicious cocktails at home. Often it’s not even a cocktail with booze, but a delicious blend of alcoholfree spirits or shrubs with bubbles and herbs. I wait until the kids are in bed and make myself a delicious drink, sit on the couch, and sip in silence. It is calming and satisfying and with the right tools and ingredients, it really is an art.
Whether you are a sit-in-silence-sipper or a home entertainer, it’s good to know what tools you need and what ingredients you should always have on-hand in your home bar. As with any project, the right tools make the job easier. If you are hosting friends, you have so many other aspects of the evening to tend to, the cocktails should be effortless and beautiful.
According to Christine Evans, local craft cocktail hobbyist, the guiding principle of any bar, including a home bar, is hospitality. This translates to having a good variety of both alcoholic and non-alcoholic options to accommodate everyone’s preferences and offering quality over quantity. Evans believes that in addition to variety, the perfect home bar should include: a citrus press, a Boston cocktail shaker (that’s the two shaker cups together), a Hawthorne strainer (like the ones you commonly see at bars), and an ice mold for large “rocks.” Of course every home bar should have great glassware as well.
Once the tools are in place, it’s time to think about ways to make cocktail prep easier. Batch cocktails are a fantastic way
to have an easy, end of evening cocktail, but also a nice way to offer guests drinks as they walk in the door, without the hassle of being tied to the bar. Evans often makes a pitcher of Old Fashioneds so that as guests arrive, she can pour over ice, add a couple of Luxardo cherries, and enjoy time with friends as opposed to hosting.
Now you have the tools and the spirits. What about the rest? Enter: my new favorite shop in Bellingham, Hela Provisions. A local and import provision shop, they carry everything you need for the perfect cocktail, for you or your party. Among other things, Owner Anna Marie Adams has everything you need to make the perfect cocktail, from local shrubs and honey to pickled vegetables and Luxardo cherries. More importantly however, Hela Provisions is the only place in town I have found for a killer assortment of spirit-free alcohol and premixed cocktails. They carry ISH, Ghia, Roots Divino, and For Bitter For Worse (my personal favorite). As I get older, I don’t even much want the alcohol; I want the art.
Feel inspired to build out your bar? Check out Hela Provisions on Franklin Street first thing! If you are in the market for gorgeous bar tools that are a conversation starter all on their own, head to Ideal, downtown on Cornwall Avenue. And if you need a good recipe book to get your imagination going look at Ponderosa Beer + Books on Roeder Avenue. They have a great selection, including one of Evans go-to recipe books: “The Drunken Botanist,” by Amy Stewart. Cheers!
WRITTEN AND PHOTOGRAPHED BY JESSAMYN
TUTTLEANDREA AND ANDREW Vallee, co-owners along with Sarah and Wesley Smith, of Smith & Vallee Gallery, Smith & Vallee Cabinet Makers, and Smith & Vallee Guest Houses, were living in a small house behind the gallery with their two daughters when the opportunity to buy a larger house just down the street came along. While they loved their old house, they were delighted to have the chance to spread out. The larger house is a beautiful 1904 Victorian on a large property at the corner of town. Its previous owners, who had lived there for 48 years, had kept it in good shape, but the Vallees wanted to update the interior and make it their own. They bought the house in April 2022 and began work immediately.
Andrea took the lead in the redesign, choosing paint colors and hunting for
furniture to suit the house’s Victorian persona. She is also a passionate gardener and has spent the last year renovating the overgrown gardens around the house, which include a koi pond, a reflecting pool, roses, wisteria, and huge blueberry bushes. Andrew did all of the painting and woodwork, in some cases painting multiple coats to get the exact shade and finish he wanted. The house still had its original fir trim, and most of it had been left unpainted, so he was able to refinish and stain it all to match. The fir floors have not been refinished, as Andrea loves the natural patina and character.
The dining room had wallpaper in it when they bought the house, and at first Andrea thought she would simply remove it, but then “became obsessed with wallpaper,” eventually choosing a dark pattern with silver and green
flowers, ferns, and peacocks (she also ended up becoming obsessed with peacocks, adding them to nearly every room in the house). Andrew painted the ceiling flat black, creating a dramatic room with brilliant accents. The table was made by Andrew out of an ancient log that was pulled out of the slough, and it fits the room perfectly.
The front parlor is the brightest room in the house, with huge windows looking onto the garden. The room has the same dark stained trim and picture molding as the rest of the house, but this room is all about light and color. White walls show off garden-themed artwork, houseplants and flowers adorn the room, and a pink velvet sofa and white chairs create an inviting sitting circle.
Off of the parlor, a den makes for a relaxing space to talk or watch TV. Open to both the parlor and dining room,
it has pocket doors that can be closed for privacy. Andrew stained the wood beams of the ceiling to add drama, and painted the ceiling tiles a rich dark brown that makes them look like leather. Dark stained beadboard surrounds the room, offset by a white carpet and a moss-green sofa. One wall features French doors opening into a built-on sunroom filled with potted plants.
The main space that they completely remodeled was the kitchen. It was also the one room of the house where they didn’t try to embrace the Victorian aesthetic, instead going for a clean, simple finish, with white counters, natural wood, and deep forest green cabinets. As with the rest of the house, the room is accented with pieces from local artists.
The end result is a home full of beautiful, intimate spaces that let the family spread out or gather however they choose.
WE GET IT– mushrooms aren’t the easiest niche to break into. There’s no fungi food group in that familiar pyramid, and no, they shouldn’t be lumped in with the veggies! When you look into it, the world of mushrooms is expansive, and the range of flavors, sizes, textures, and uses can seem daunting. But don’t
be intimidated by species names in Latin or misleading misnomers. With our guide to fungi, you’ll get a better scope of your options, be able to I.D. some shrooms by sight, and know what kind of meal they’ll shine in. You might even be tempted to go out foraging for some decadent mushrooms that can’t be grown in captivity.
What’s the difference between a cremini, champignon, and portobello mushroom? The answer: very little, because they’re all the same species! The agaricus bisporus mushroom accounts for 90% of mushroom production in the U.S., and they get sold under a variety of names. Immature white specimens are marketed as button mushrooms, table mushrooms, or champignons, whereas immature brown specimens are known as everything from baby bella to chestnut or cremini mushrooms. If that wasn’t confusing enough, the mature agaricus bisporus is commonly known as portobello, portabella, or portobella.
Portobellos are the most flavorful of this group, as mature mushrooms retain less water. If you don’t think you like champignons or baby bellas, the higher water content could be to blame— but it’s a solvable problem if you cook them correctly. Spread them out in a single layer in a well-oiled pan over medium heat, don’t flip them until they begin to release water, and only add salt once they are caramelized. You’ll end up with mushrooms that are perfectly tender and golden, never waterlogged or slimy.
Pleurotus ostreatus
Oyster mushrooms are every bit as eye-catching as they are delicious, and you’ll find them in colors ranging from gray to yellow, pink, and even blue. They grow in clusters and can even be seared whole like a steak, though they’re equally as appetizing when torn and incorporated into other dishes. Their velvety texture and mild flavor makes them an ideal addition to stir fries, pastas, and sauces, but we love to saute them with butter and herbs for a simple yet satisfying side dish.
Hericium erinaceus
Thanks to its long spines and distinct texture, the lion’s mane mushroom truly resembles its namesake. It’s native to North America, Asia, and Europe, and has a variety of uses in both cooking and traditional medicine. The flavor and texture of lion’s mane mushrooms is said to be similar to that of lobster or crab, meaning they work great as vegetarian alternatives to seafood— but make no mistake, they’re also delicious served on their own. We recommend first sauteeing them in a dry pan to release moisture, then adding oil and spices towards the end of cooking to intensify their flavor.
Shiitake
Lentinula edodes
These umbrella-shaped ‘shrooms are known for their bold, earthy, umami-rich flavor. While most are cultivated around the world, they are native to East Asia, and 83% of of them are grown in Japan. Shiitake mushrooms are used in a variety of East Asian foods, including miso soup to vegetarian dashi broth, but they’re equally as delicious on top of a pizza. Thanks to their firm, chewy texture, they also make the perfect umami-rich substitute for meat in stir fries.
Maitake
Grifola frondosa
Maitake translates to “dancing mushroom” in Japanese, but these meaty, feather-like mushrooms are also commonly known as hen-of-the-wood. Native to Japan, China, and North America, you’ll find them growing in the wild at the base of oak, elm, and maple trees. They work great in any dish calling for mushrooms, but their rich, woodsy flavor allows them to stand alone when sauteed in butter.
Velvet Pioppini
Cyclocybe aegerita
Also known as poplar mushrooms, velvet pioppini have a rich nutty flavor that pairs perfectly with game, red meats, and pastas. You’ll find them in both Southern European and Chinese cuisines. When cooked, the chocolate-brown caps take on a silky texture, whereas their hollow, fibrous stems become asparagus-like and crispy. We recommend serving these alongside a big, bold glass of red.
Truffles
Last but not least, these ever-trendy tubers are highly prized in European cuisines thanks to their distinctive musk— but they’re also one of the most expensive foods on the market. Why is that? Truffles aren’t exactly abundant: These ‘shrooms are hard to grow and take many years (seven or more!) to cultivate. Truffles grow underground in moist soil, so if you’re hunting them yourself, you might want to enlist the help of a trained canine to sniff them out. (Fun fact: Female pigs are traditionally used to hunt for truffles, but when compared to dogs, they’re more likely to eat them outright!) They come in a variety of species; for example, black truffles are earthier in flavor, whereas white truffles are more pungent. The variety you’ll find will also depend on the season.
Those looking to taste don’t have to look much further than their local farmers market. Cascadia Mushrooms sells a variety of mushrooms at the Bellingham Farmers Market depending on the season, but they almost always have lion’s mane, shiitake, oyster, and queen oyster varieties as well as dried reishi. Slightly further south, keep your eyes peeled for Skagit Gourmet Mushrooms at markets from Mount Vernon to Everett. They grow varieties including shiitake, oyster, pioppini, cinnamon cap, and lion’s mane.
Want to take your mushroom know-how to the next level? Cascadia Mushrooms sells organic mushroom kits so you can grow your own in the comfort of your garden or even your kitchen counter. Mushrooms will begin growing within just two weeks, with some even producing multiple rounds of crops.
While mushrooms are fun to shop for and grow yourself, there’s nothing quite like venturing out into the wilderness and coming home with a catch! Mushrooms are some of the most populous crops you’ll find growing free in the PNW, as they love our rainy wooded wilds. Let’s go over some mushrooms you can forage for and their different quirks and uses!
Trametes versicolor
Turkey tails are medicinal mushrooms that grow practically yearround in the PNW! Although often considered too tough and bland to eat for pleasure, they’re easily incorporated into teas, smoothies, or taken other ways as a powder. Although the exact mechanisms of how they help are unclear, turkey tails have been shown to have immunomodulating properties, and are sometimes prescribed alongside cancer treatments to boost proper immune system function.
• Turkey tails are saprotrophic, meaning they like to grow on dead or decaying matter, and particularly love our deciduous hardwoods. Find them on dead or downed trunks and logs.
• They grow in a formation called a shelf or a bracket, and have a brown banded coloration, so they resemble fanned turkey tail feathers. A common imposter, false turkey tail (stereum ostrea) looks very similar, but will often grow green algae on its top!
• As a polypore species, turkey tails have many small pores that spores erupt from on the underside of the cap. The pores should be small and regular in white flesh.
Morchella and cantharellus
Most cultivated mushrooms are saprotrophic like turkey tails, but mushrooms that spring from living matter parasitically or symbiotically are much harder to grow in captivity. Those types of shrooms must almost always be foraged for, making them expensive and treasured by foodies!
Chanterelles are a delicious wild mushroom that are mycorrhizal, meaning they grow alongside certain trees by piggybacking off their roots for nutrition. They are often golden yellow and have a trumpeted or funnel-shaped cap with ridges on the bottom side. Their meaty, earthy flavor makes them standouts in any dish.
• The most common fruiting time is summer through fall, although some western areas report finding them throughout the winter.
• They love to grow in secondgrowth forests, so look for them sprouting up around Douglas firs.
• Avoid the unpleasant lookalike, jack o’lanterns (omphalotus), by noticing that they grow in tightly packed clumps, have a deeper color, and have feathery gills rather than ridges.
Morels are another highly prized wild species. They have a unique honeycombed cap and white, hollow insides. Mushroom aficionados adore their nutty, toasty flavor, which tastes amazing in a buttery pasta.
• Morels love temperate, rainy springs, and can generally be hunted for from April to June (although every year is a bit different).
• They thrive in moist soil and around cottonwood trees, a PNW staple.
• When harvesting, make sure to cut them cleanly with a knife rather than pull them from the ground. Doing so will encourage the growth of new mushrooms!
SUGAR MAMA CAFE might be brand new to Downtown Anacortes, but Owners Natalie and Wendy Clark are aiming to create a welcoming atmosphere that feels like coming home.
I sat down with Natalie at Sugar Mama to chat about her hopes for the cafe and try selections from their multifaceted menu. Wendy was in the kitchen that day, and the whole team helped make the visit fantastic. As we started chatting I was sipping a chilled glass of the House of Brown Red Blend ($12 per glass), and the juicy and spiced flavor paired well with much of the food to come.
The Clarks moved to the area from Texas about two years ago, partially because Orcas Island is one of Wendy’s favorite places. Anacortes was perfect to raise their young son, and they dove right into the community when they arrived.
“I was like, we’re jumping in with both feet,” says Natalie, who is the board chair for Anacortes Pride and very involved in community organizations. “I have made some lifelong friends since I moved here … we really found our people.”
This cozy feeling is clear in how Sugar Mama aims to make every visitor feel welcomed. The Clarks renovated their large location just off Commercial Avenue to have an accessible outdoor deck, a green fenced in yard with lawn games, and a spacious interior.
“I wanted a place where people can come and spend time with people they want to spend time with. I wanted a place that didn’t feel rushed,” Natalie says. “We wanted to make sure that when people looked around they could see something that represented them, whoever they happened to be.”
First food to the table were shareable savory plates, which we snacked on together. The Hummus Feast ($21) comes with fluffy house-made hummus, warm pita, and various fresh vegetables to dip. I also loved their Bloody Mary Deviled Eggs ($16), which are dipped in Old Bay seasoning and topped with pickled green beans, and their refreshing Tea Sandwiches ($15).
The heartier plates came out next, and they’re as flavorful as they are filling. The Grilled Cheese ($14) is perfectly buttered and toasted, and every bite of melted gouda, cheddar, and Jarlsberg cheese is accompanied by sweet and spicy homemade tomato jam. The Sausage Stuffed Mushrooms ($15) are Wendy’s grandmothers’ recipe, and have a homey biscuits-and-gravy flavor with a high-end presentation.
But that’s only the savory half of the menu! Sugar Mama is also inspired by wine and dessert bars, and has just as varied a selection of sweets. Natalie’s favorite is the Raspberry Cream Cake ($13), because it’s a unique “punch of raspberry” that harkens to the North Sound summertime berry boom. Their decadently fudgey Chocolate Cake ($12) and elegant Lemon Cheesecake ($12) are also nothing to sneeze at. But my favorite desserts featured Natalie’s favored ingredient: brown butter.
The Cookies ($4) are freshly baked, crafted with love, and have that brown butter flavor in every bite, but the Salted Caramel Butter Crumble ($12) was an out-of-this-world experience. It’s made of from-scratch caramel and a shortbread-like crumb cake, and served warm with a whopping scoop of Lopez Island Creamery Sweet Cream ice cream.
All of these delicious foods are complimented by a fine selection of wines, fantastical teas, and Moka Joe Coffee and espresso. Not up for a large dessert? The Affogato ($8), espresso over ice cream, is the perfect post-meal pick-me-up.
There’s way more to the menu and Sugar Mama’s communityminded principles than I can share here, so make it your next destination and experience their warm welcome yourself!
907 7th St., Anacortes, 360.218.4530, sugarmamacafe.com
AMONG BLAINE’S INTIMATE community of distinct businesses and restaurants, The Vault Wine Bar is a stand-out for their focus on charcuterie, locallysourced fine dining, and wine. Their wine list has been described as “a novel,” offering 30 pages of carefully sourced selections (including hard to find regional varieties) at the time of writing. (That’s not even considering their beer, cider, and spirits!) To complement your experience sipping new wines or reveling in old favorites, Chef Kenny Florczak works hard to create seasonal, inventive, and delicious food.
Florczak is a 29-year-old chef from New Hampshire. Although he’s been cooking his entire adult life, his focus isn’t on lengthy and elaborate ingredient lists– it’s on bringing out the fantastic flavors of fresh, local foods.
To this effect, Florczak and the Vault work with over 40 local vendors to source with sustainability in mind. He describes the food menu as “an evolving entity” which reacts to availability and their experiments as they try new things. Through it all, Florczak wants most to provide a delicious diversion, an immersive moment with the food and wine that lets diners get away from it all.
“My inspiration to cook is mainly driven by the idea of providing a little escape from the world to people who come to eat,” he says. “Experience is the real factor.”
The recipe provided by The Vault is for honey gels, a sweet accompaniment that you can add to charcuterie boards, desserts, warm drinks, or just keep around for a sweet treat.
Ingredients
200 grams of high-quality honey
600 grams of filtered water
1 gram of agar agar
Flakey salt to taste
Instructions
• Combine your honey and water in a small saucepan. Warm on low heat until the mixture is uniform.
• Season maitake mushrooms with lots of olive oil, kosher salt, freshly cracked black pepper, and finely chopped fresh thyme and garlic.
• Add in the agar agar and stir.
• Bring the mixture to a boil.
• Pour mixture into a small baking dish or sheet with a high enough lip to keep everything contained.
• Cool in the fridge for at least 2 hours.
• Gently pry solidified honey gel up from an edge and place onto a cutting board.
Cut the honey gels into your preferred shapes.
• Apply flaky salt to taste right before serving to retain the textural crunch.
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.
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.
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.
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.
ANTHONY’S HEARTHFIRE GRILL
Steak, Seafood
7 Bellwether Way, Bellingham
360.527.3473, anthonys.com
The Hearthfire menu speaks to the everyday eater, not just the special occasion treat of Anthony’s. Seasonal items, such as peaches or huckleberries in the summer, complement salads, entrees, and drinks. Steaks, seafood, and items on the Woodfire rotisserie round out the selections.
BAR CICOTTI Italian
202 Grand Ave., Bellingham
360.656.6802, barcicotti.com
The inspiration for Bar Cicotti comes from traditional Italian bars, which specialize in espresso by day and booze by night. If you’re looking to unwind in style, you’re invited to share snacks and bottle of wine with friends in Bar Cicotti’s chic courtyard.
BRANDYWINE KITCHEN Regional NW
1317 Commercial St., Bellingham
360.734.1071, brandywinekitchen.com
Named for the farm where they began growing their decadent heirloom tomatoes, Brandywine Kitchen sources many of its ingredients locally, upholding their “from seed to plate” philosophy. The menu offers vegetarian and gluten-free options and a rotating selection of beer from local breweries.
CHINUK RESTAURANT Steak, Seafood
714 Lakeway Dr., Bellingham
360,392.6520, chinukbellingham.com
Chinuk’s menu contains many specialties, but its biggest attribute is its versatility. The menu features delicious Northwest-inspired cuisine made from fresh, locally sourced ingredients. Located inside the Four Points by Sheraton Bellingham, it’s perfect for a family on the road, a business lunch, or an intimate dinner out.
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. Most items are prepared in-house, and 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
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.
DRAYTON HARBOR OYSTER COMPANY
Seafood, Regional NW
685 Peace Portal Dr., Blaine
360.656.5958, draytonharboroysters.com
A board inside Drayton Harbor Oyster Company tracks when the last oyster delivery was made and how long it takes the oysters to get from the ocean to the kitchen. The record? 13 minutes. This level of freshness means oysters so good that people come from all over the globe to taste them. The intimate, casual setting will make you feel like you’re at a friend’s house.
FAIRHAVEN VILLAGE TACOS
Brazilian, Fusion 1020 Harris Ave., Bellingham, 360.746.8247, facebook.com/fairhavener
Frequent visitors of Bellingham’s historic Fairhaven district are sure to have noticed the bright red landmark known as the “Fairhaven Village Bus.” You can find delicious Brazilian barbecue treats such as tacos, soups, tamales, and bakery goods.
FIAMMA BURGER American 1309 Railroad Ave., Bellingham 360.733.7374, fiammaburger.com
One word speaks volumes about Fiamma Burger: variety. With a multitude of patty types and more than 20 menu options, there are endless possibilities for a burger masterpiece. All burgers are served on a fresh-baked bun, with crisp lettuce and all the usual fixings. You can even get a “burger in a bowl,” served without the bread. Spice it up with chipotle ketchup, spicy mustard, or curry mayo, then cool it down with a beer or milkshake.
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.
GUUD BOWLS American, Ready-to-Heat Bowls
2625 S. Harbor Loop Dr., Bellingham, 360.510.4880, guudbowls.com
Guud Bowls is unlike most food services because they don’t have a storefront. Every weekday, their team cooks and chills bowls of food in a commissary kitchen and hand-deliver anywhere in Whatcom County. Choose from a rotating menu of gluten-free bowls filled with colorful, fresh ingredients. Pop the ready-to-heat bowls in the oven, microwave, or saute in a pan.
GREAT BLUE HERON GRILL American
8720 Semiahmoo Pkwy Blaine, WA 98230 360.371.7015, semiahmoogolf.com/ great-blue-heron-grill
Located at Semiahmoo Golf & Country Club, and open to the public, offering casual fare in a comfortable setting with views of the golf course. Enjoy breakfast, lunch, and dinner made with locally-sourced ingredients, plus wine, beer, cocktails, and more! Check our website for special events and weekly dining specials.
INFUSION CUISINE Italian, Mexican, Chinese 6912 Hannegan Rd., Lynden 360.778.1726, infusioncuisine.com
Infusion Cuisine has a menu that features a little bit of everything. The three most popular types of cuisine are Italian, Asian, and Mexican, and all the dishes on Infusion Cuisine’s menu fit into one of these categories. No matter what you’re in the mood for, there’s something for everyone at Infusion Cuisine.
JACK NIEMANN’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 1,600degree oven, leaving the meat tender and flavorful.
JALAPEÑOS MEXICAN GRILL Mexican
1007 Harris Ave., Bellingham, 360.656.6600
501 W. Holly St., Bellingham, 360.671.3099
2945 Newmarket Pl., Bellingham
360.778.2041, jalapenos-wa.com
Jalapeños Mexican Grill lures you in with promises of a cheap lunch special, but after looking at the menu, you won’t stop there. There’s a variety of flavored mojitos and margaritas, and the “Big Mama” alone is proof that Jalapeños doesn’t play around with their drinks. The glasses are huge, and the drinks are good to the last drop.
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 tempura-fried sushi also makes its way around the conveyor belt. If you don’t see something you like, the chefs behind the counter will gladly make something for you.
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 in-house from scratch. Keep an eye out for events including wine dinners and monthly wine club meetings.
902 Highway 20, Sedro-Woolley
360.856.6810, lorenzosmexicanrestaurant.com
Lorenzo’s was established in 2006 with the goal of bringing an authentic Mexican restaurant to the communities of Bellingham, Mount Vernon, and Sedro-Woolley. The staff is friendly and welcoming, and customers are always made to feel at home.
For both wine and liquor, everything starts with where you keep your bottles. You’re going to be focused mainly on two things: light and temperature. Make sure that your storage is cool and dark, as sunlight and heat can chemically alter your drink before you ever even open it.
Beer is a freshly fermented beverage that isn’t as stable as wine or spirits. To keep it fresher for longer, storing it cold is always best. But what if a cold beer comes to room temperature before you’re ready to drink it? As it turns out, it’s a world-wide wive’s tail that letting cold beer get warm and then cooling it again will turn it skunky. As long as it’s sealed, beer can go through temperature fluctuations (within reason) and stay just fine!
Appreciators will know that letting your alcohol breathe helps release its full bouquet and flavor potential. However, when you store the drink, that oxygen is the main component in its deterioration. Vacuum-seal and refrigerate your open wine, and transfer your spirits to smaller storage containers once they’re less than 1/3 full. Opened wine, stored correctly, can maintain optimal flavor for up to five days.
It’s historically understood that wines should be stored on their sides. There are two main reasons for this: to keep the cork wet, to avoid it drying out and letting air into the bottle, causing oxidation; and to keep a better eye on sediment formation inside the bottle. However, dissenting voices have been on the rise, saying that lie down storage doesn’t have any real advantages for your wine. Ultimately, you should simply store your wine in the most space-conscious, aesthetically pleasing, and affordable way for you.
Liquors can last quite long after opening. However, unlike with wine, you don’t want potent spirits to be in constant contact with their corks. The high alcohol content can degrade the cork, causing all sorts of issues down the line. For best results, store corked liquor upright and give it the occasional flip upside down to re-wet the cork.
MI MEXICO Mexican
241 Telegraph Rd., Bellingham
360.647.0073, mimexicobellingham.com
Mi Mexico’s reputation as one of the local favorites among Mexican food lovers is well deserved. The experience starts with a warm, friendly, professional waitstaff in an enjoyable, upbeat atmosphere. From there, Mi Mexico separates itself from the competition with a choice of traditional and non-traditional Mexican dishes, all made with the freshest of ingredients available. From your first bite of Mi Mexico’s homemade salsa to the last bite of your main entree or dessert, you will already be planning your next visit.
655 Front St., Lynden
360.778.2760
The Mill is the type of place where one could spend a full afternoon grazing on cheeses, sipping cocktails, and enjoying a good book. The bistro-like atmosphere gives the restaurant a European vibe without losing the welcoming small-town service of Lynden. The menu is full of bistro plates like fresh salads, paninis, soups, and, of course, meats and cheeses.
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.
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 eager to answer 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 as any of their longtime regulars will tell you Bellingham’s Oishii Teriyaki & Rolls more than lives up to its name.
WHETHER YOU’RE CATCHING the big game or catching up with friends, you’ll feel right at home at Corner Taphouse. Open since March 2023, its laid-back, friendly atmosphere has made it a quick favorite among folks looking to spend a casual evening on the town in Fairhaven.
The taproom is a passion project brought to life by Co-Owners Jim Quick, Jim Weber, and Carrie Weber. (In addition to owning a business together, Jim Weber and Quick have been friends since high school.) The trio transformed a once-vacant corner of the Orca Building into a gathering spot designed with Fairhaven’s demographic in mind.
As for the libations, Corner Taphouse has 12 frequently rotating taps, which currently consist of nine craft beers, two ciders, and one seltzer. There are also six wines sold by the glass, five more wines sold by the bottle, and non-alcoholic options such as kombucha. The day I stopped in, I tried the Alpenhaze Hazy IPA from Leavenworth’s Icicle Brewing Co., a brewery I wasn’t previously familiar with but was glad to put on my radar.
“We’re constantly carrying Bellingham beers, but we’re also getting out of the area throughout the Pacific Northwest,” Quick says. “Bellingham has great beer, but there’s a lot of other good beers around, so we wanted to provide a selection.”
The PNW theme doesn’t stop at the tap list. Quick says the taphouse’s overall theme could be described as “Northwest active,” featuring everything from a mounted pair of skis to snapshots from the owners’ own outdoor adventures. Between the recreation-focused decor, ample seating, and comfy couches, Quick and the Webers want Corner Taphouse to be a comfortable, community-oriented space that Fairhaven residents can see themselves reflected in.
“You’ll notice pictures on the wall, and these are all experiences we’ve had with friends of ours,” Quick says. “We’re encouraging people, if they’ve got a good outdoor or active picture, to bring them in.”
With four TVs mounted on the walls, it should go without saying that Corner Taphouse is an ideal spot to watch the big game. But if your idea of entertainment doesn’t involve football, there are tabletop games and shuffleboard to choose from too. Other offerings include charcuterie and bar snacks, though patrons are encouraged to bring in food from surrounding restaurants— and yes, you can even bring your dog.
Moving forward, Quick says they’re excited to get Corner Taphouse involved in charity and give back to the community they grew up in. They’ve also begun hosting events, including trivia on Mondays, cribbage tournaments, sip ‘n’ paint, live music on Wednesdays, and either comedy or live music on Fridays. Football fans also take note: Games are shown Thursdays, Saturdays, and Sundays, and the Seahawks will always be on, even for 10 a.m. games! For details on upcoming happenings, plus a current tap list, visit Corner Taphouse online or on Facebook. 1125 Finnegan Way, Ste. 103, Bellingham, 360.656.5939, cornertaphouse.com
3200 Northwest Ave., Bellingham, WA 98225, 360.393.3138
Order online: wanidathaibistro.com
OTHERLANDS BEER Brewery, European
2121 Humboldt St., Bellingham
360.746.8118, otherlandsbeer.com
Keeping in the theme of small European breweries, the menu features only six half ales and half lagers some of which you’re unlikely to find anywhere else. The café’s menu captures the spirit of European street fare, with dishes like pierogis and falafel. It’s food that allows you to have a couple beers with your friends and feel great.
THE PENNY FARTHING BAR & 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 house-made spirits are complemented by creative and locally-sourced dishes.
PEPPER SISTERS Mexican, Pacific Northwest
1055 N. State St., Bellingham
360.671.3414, peppersisters.com
Customers have been diving into their plentiful plates of comforting burritos, quesadillas, and other specialties since 1988. The spunky atmosphere only elevates the already upbeat mood of the place. With bright booths, samplings of art, and lively music, it’s nearly impossible to feel sour. Regular patrons groove to Stevie Wonder as they plunge their forks into massive burritos filled with red chili pesto, sautéed mushrooms, grilled onions, potatoes, green chilies, and cheese.
RED GINGER ASIAN CUISINE Asian
1208 E Maple St. Bellingham, WA 98225
360.306.8629 redgingerbellingham.com
Delicious flavors at a great price. Come try our Chinese and Thai cuisine. Dine-in, take out or order online. Delivery via Viking Food.
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 nonvegetarian 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.
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.
BASTION BREWING COMPANY American
12529 Christianson Rd., Anacortes
360.399.1614, bastionbrewery.com
On the Bastion Brewing Company menu you’ll find classic salads, an array of interesting burgers, and crispy chicken wings drenched in your choice of sauce. Food arrives impressively quick, and even more impressive is the quality of the food.
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 housemade sours and grenadine. Staffers are encouraged to create their own cocktails, and the tastiest concoctions get a place on the menu.
VAGABOND STATION Southern
2120 Commercial Ave., Anacortes
360.421.4227, vagabondtrailerfood.com
Vagabond Station is known for its mostly Southern-style menu with a few curveballs. Dig into a prime rib sandwich, a meat-lover’s dream that is difficult to find in this day of well-done meat. Try a bowl of Vagabond Chili, the Santa Fe cornbread, or a wiscuit biscuit dough cooked in a waffle maker. Of course, there’s crispy fried chicken and waffles, and their signature sandwich, the Yard Bird: chicken, cheddar cheese, and gravy piled onto a fresh, fluffy biscuit.
DISCOVER BAYERNMOOR CELLARS, a family-owned boutique winery growing sustainable Pinot Noir in Stanwood! Voted 2023 Washington State
Winery of the Year by Seattle Wine Awards, we aim to redefine Pinot Noir using minimalistic European winemaking methods to produce elegant, complex wines sure to please every palate. Handcrafted at every stage, our award-winning wines are approachable and delicious, designed to bridge the gap between tradition and innovation.
Visit our Woodinville Tasting Room to surprise and delight your palate with an educational tasting experience featuring unique wines and impeccable
food pairings! In addition to Pinot Noir, explore a top quality selection of Washington varietals like Cabernet Sauvignon and Pinot Gris while enjoying the exceptional hospitality that earned us the 2022 and 2023 Open Table Diner’s Choice Awards.
Experience a fresh take on Pinot Noir, discover a family legacy, and join the wine revolution at Bayernmoor Cellars— where tradition meets innovation and the ordinary becomes extraordinary!
Hours: Wed - Fri: 1pm-7pm, Sat: 12pm-7pm, Sun: 12pm-5pm. Reservations recommended. 425.216.3300, 17140 135th Ave. NE Ste 1040, Woodinville, WA 98072, bayernmoor. com, @BayernmoorCellars
2021 Cabernet Franc
Red Mountain $30
WRITTEN BY AMBERLEIGH BROWNSONIHAD THE TREMENDOUS honor of judging Whatcom Beer and Wine Foundation’s 8th Annual Pacific Northwest Wine Competition (formerly Bellingham Northwest Wine Competition) this past July in its new location: Walla Walla.
The weather was warm and welcoming as I arrived to judge an astounding 557 wines over four days among reputable palates of winemakers and industry professionals. Palate fatigue is real; many industry tricks are employed to give 100% to each wine as the day progresses. Cheese, raw mushrooms, iced coffee, crackers, and so much water in between flights cleanses and resets our tongues for fair judgment.
While the whites were overall somewhat disappointing, the highest scoring wine (at a near-perfect 99 points) was amazingly a white blend: the Alexandria Nicole Cellars 2022 Shepherds Mark, a Rhone blend of Marsanne, Viognier, and Roussanne. Alexandria Nicole Cellars’ first vines were planted in 1998 and their winery was opened in 2004. With talented Winemaker Jarrod Boyle at the helm, it’s no wonder they have been
producing award-winning wines since 2001. You can purchase their wine online at alexandrianicolecellars.com The unequivocal star of the show, varietally speaking, was Merlot (sorry
Amberleigh Brownson has been a local sommelier and international wine judge in Whatcom county for eight years. She is a four-time award winner from Wine Spectator for her wine program and wine pairing dinners, and has become an opinion leader in the Washington wine world, particularly in Whatcom County.
Paul Giamatti) with a two-flight/15 iterations winning a stunning gold streak, with half being double gold (unanimous gold from all judges).
I can foresee a historical repeat (Judgment of Paris) of worldwide shock when Washington Merlot beats Napa Cabernet Sauvignon in a future blind tasting. Bold statement, but I stand behind it.
Other stand-out varietals include Syrah (obviously!), red blends (is anyone surprised?), Gewürztraminer, and a new rising star of our Pacific Northwest region: Cabernet Franc.
Blaine’s own Van Vino Vineyards, an exciting new addition to Whatcom County’s wine scene, earned an impressive three double golds! Their wines can be purchased online at vanvinovineyard.com and tastings are by appointment only.
I’m very excited about having an estate vineyard in my hometown, and their Red Mountain-sourced Cab Franc does not disappoint. It being Winemaker Zach Delooff’s favorite of his juices, and such an emergence on the wine scene here in Washington, is why it’s my honor to present to you my September wine pick of the month: Van Vino Vineyards 2021 Cabernet Franc.
Tasting Notes: Nose of raspberry preserves, smashed pine needles, mild celery root, and green peppers precedes a round palate of garam masala, dark cherry, prosciutto, vanilla, black licorice, and ripe strawberries.
Pairing Suggestion: Charcuterie, bison ragout, sauteed oyster mushrooms, spinach, veal demi, or blueberry pie.
2072 Captain Whidbey Inn Rd., Coupeville 360.678.4097, captainwhidbey.com
The entire menu features down-to-earth items that are reasonably priced, locally sourced, and well-balanced. While the inn does serve as a special-occasion spot, folks dressed in shorts and a T-shirt are also welcomed. Built in 1907, Captain Whidbey Inn is a historical gem.
CYNTHIA’S BISTRO American
65 Nichols St., Friday Harbor, 360.298.8130, cynthiasofcourse.com
Located in a renovated 1920s home, this local San Juan Island staple is known for their innovative menu selections. You can enjoy lunch, or even an extended breakfast, daily in spring and summer. They are famous for their brunch, but you might try stopping by later in the evening for their dinner menu a special treat.
DOE BAY CAFÉ American
107 Doe Bay Rd., Olga 360.376.8059, doebay.com
Whether you’re heading toward the San Juan Islands or don’t mind taking a trip for an unbelievable meal, be sure to make reservations at the ever-popular Doe Bay Café. This iconic cafe has stuck to its mission of providing world-class seafood and vegetarian dishes.
SALTY FOX COFFEE American
85 Front St., Friday Harbor 360.622.2486, saltyfoxcoffee.com
Items on the menu at Salty Fox are quick to whip up, but still healthy and satisfying. It’s an ideal stop for ferry riders on a time schedule, along with the locals who stop 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.
VINNY’S RISTORANTE Seafood
165 West St., Friday Harbor 360.378.1934, vinnysfridayharbor.com
TASTES GREAT
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If you love sushi, then the Golden Phili Roll at Oishii Teriyaki & Rolls is the perfect late-summer bite. It’s essentially a classic Philadelphia roll made even more irresistible thanks to a crispy tempura coating and a topping of umamirich eel sauce.
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If the summer heat is slowing you down, stop by Cosmic Veggies in Anacortes for a cool, fresh pick me up. Their San Juan Smoothie is packed with mango, greens, dark berries, banana, ginger, lemon, and coconut milk and is a fresh, fruity way to get you through the day!
Sometimes it feels hard to find good Greek food in Bellingham, but Greektown makes it easy with their 10 Hour Slow Cooked Lamb Leg Gyro . It’s packed to the brim with all of our favorite fixings. If you are a sauce lover, we recommend grabbing a side of tzatziki to go with it.
The Peanut Lemongrass Bowl at Banter is wholesome, fresh, and packed with flavor— and if we’re being honest, we’d eat it every day if we could. You can top it with a soft egg if you like, but we recommend trying it with crispy tofu to make it 100% vegan!
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September 2023 79 Dining Guide Taste
Craving a burger? Three Flavors Kitchen in Everson has you covered with their Deluxe Burger, a.k.a. their version of everyone’s favorite all-American indulgence. It comes with a half-pound patty plus all the fixing, and you can even add bacon to make it even more irresistible!
The Golden Guava Iced Tea at 11th Hour Coffee and Tea is everything you want out of an afternoon pick-me-up. Featuring a tropical rooibos tea base with orange syrup, passionfruit guava juice, and a float of coconut milk and bee pollen, this concoction is as aesthetic as it is refreshing.
Next time you’re in Burlington, make sure to stop by Taste of Thai by Wipa for their Yum Som-O, a delicious gluten-free salad featuring coconut- and chili-marinated grapefruit, roasted coconut flakes, peanuts, and a topping of of simmered prawns.
LYRIC & SPIRIT
J2B2: John Jorgenson Bluegras Band
SEATTLE OPERA CHORUS
TEXAS GUITAR QUINTET
YESTERDAY & TODAY: The Interactive Beatle Experience
CELLOGAYAGEUM
JOHN REISCHMAN & THE JAYBIRDS
OUMOU SANGARE
LIGHTWIRE THEATER: DINO-LIGHT
ADONIS PUENTES & THE VOICE OF CUBA
CANTABILE CHAMBER CHOIR
PACIFIC NORTHWEST OPERA
SKAGIT SYMPHONY
SKAGIT VALLEY CHORALE & SO MUCH MORE!
The
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September 8, 7:30 p.m.
For one night only, catch Tig Notaro at the MBT! Notaro is a multitalented knockout comedian, having written and acted in numerous shows, authored a New York Times bestselling memoir, and endeared audiences all over the world with her dry but relatable wit. Why not get ready for the show by checking out one or both of her podcasts? Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com
September 1-3
Since 2015, the Orcas Island Jazz Festival has aimed to celebrate and educate about this great musical art form. With highly regarded jazz artists performing on all three days, this festival brings together Orcas Island locals and visitors, young and old, aficionados and amateur appreciators for a riotous good time. Orcas Center, 917 Mount Baker Rd., Eastsound, 360.376.2281, orcasislandjazzfestival.org
September 9
September 17, 10 a.m.-3 p.m. Bellingham Veg Fest is an annual event spreading the good word— vegan food is accessible, tasty, and for everyone (not just hardcore vegans)! A variety of vegan-friendly businesses will be there, and there will be live music, crafts, and yummy food to try. For more info, check out their site or our coverage on pg. 20. Barkley Village, Bellingham, bellinghamvegfest.org
Shifting Gears, a Bellingham organization dedicated to making outdoor recreation welcoming and accessible for women, is hosting this cider tasting event! Community events like this one are the main avenue of funding for Shifting Gears’ no- or lowcost programming, so join them for a night of fun and cider! Lost Giants Cider Co., 1200 Meador Ave., 360.746.9841, Bellingham, letsshiftgears.com
September 22, 23, 29, 30
Any excursion with San Juan Cruises will be an evening to remember, but the Oktoberfest outings are in a league of their own. On each cruise, varying local and regional breweries spotlight their one-ofa-kind beers, and libations are paired with stellar views of the bay (plus snacks, of course!). Tickets go quick, so make sure to book yours soon! Bellingham, 360.738.8099, whales.com
September 29-30
September 1-30
All month long, Sustainable Connections is celebrating the folks who feed us. Each week of September highlights a different way you can eat local– Market Week (Sept. 1-9), Farm Week (Sept. 10-16), Restaurant Week (Sept. 17-23), and Seafood Week (Sept. 24-30). Visit Sustainable Connections online for info on how to participate! Whatcom County, 360.647.7093, sustainableconnections.org
Bigfoot enthusiasts and believers, welcome to the second annual Skagit Bigfoot Fest! This festival is put on by a team of Skagitonians who want to support local businesses and “Keep Skagit Wild.” Tons of live music, live comedy, Bigfoot talks, a beer and wine garden, and vendor markets will keep you busy, but keep your eyes peeled for Sasquatches– the costume contest guarantees you’ll see a few! Skagit County Fairgrounds, 501 Taylor St., Mount Vernon, skagitbigfootfest.com
September 30
Showcasing the intoxicating bounty of the Skagit Valley’s fertile lands, Skagit Farm to Pint Fest gives you the opportunity to sample beers from many of the county’s breweries. You can chat with passionate brewers and farmers while you sample the astounding variety of beers and plenty of fresh local food, enjoy live music, and support our agricultural community. La Conner Marina, 613 N. 2nd St., La Conner, skagitfarmtopint.com
112 + JON B
September 22, 8 p.m.
112 is a late ‘90s to early 2000s R&B group with hits like Grammy award nominated song “Peaches & Cream” and “Only You,” plus an independently-produced EP “Forever” released in 2020. Joining them is R&B singer-songwriter Jon B, whose first album in 1995 included the Grammy award nominated single “Someone to Love.” Together, this show is a powerhouse of classic American R&B! Orca Ballroom, Tulalip Resort Casino, 10200 Quil Ceda Blvd., Tulalip, 888.272.1111, tulalipresortcasino.com
HELL’S BELLES
September 23, 8 p.m.
Hell’s Belles are back at Swinomish Casino and Lodge for a night of rock ‘n’ roll magic. This world-famous all-female band covers AC/DC’s greatest hits and was once endorsed by Angus Young (lead guitarist of AC/DC) himself. After performing all across the world including Singapore, Japan, Canada, and all over the U.S., they’re here in our corner of the Pacific Northwest! Swinomish Casino & Lodge, 12885 Casino Dr., Anacortes, 1.888.288.8883, swinomishcasinoandlodge.com
BELLINGHAM SYMPHONY JON SHECKLER QUARTET
September 13, 6:30–8:30 p.m.
If you’re familiar with the New Orleans jazz scene, you’ve probably already heard the name Jon Sheckler. For the uninitiated, however, know that this up-and-coming jazz powerhouse puts on a show to remember. You don’t even have to head south to see him perform, because Sheckler and his quartet will be right here in Bellingham at the FireHouse this September! FireHouse Arts and Events Center, 1314 Harris Ave., Bellingham, jazzcenterofbellingham.org
CORY WEEDS QUINTET WITH STEVE DAVIS
September 27, 6:30–8:30 p.m.
Cory Weeds isn’t just a musician. This renowned saxophonist is also a label owner dedicated to championing “unsung jazz heroes” and one of the most important figures in Canada’s contemporary jazz scene. Experience his expressive sound live in a quintet also featuring Steve Davis, Tony Foster, Michael Glynn, and Matt Jorgensen. FireHouse Arts and Events Center, 1314 Harris Ave., Bellingham, jazzcenterofbellingham.org
ALFRED HITCHCOCK’S BLACKMAIL: SILENT FILM WITH LIVE SCORE BY DENNIS JAMES
September 29, 7:30 p.m.
They don’t call him the Master of Suspense for nothing: Alfred Hitchcock’s films are as well-known for their dreadinducing music as they are for their spinetingling visuals, and the film “Blackmail” is no exception. Watch this 1929 classic on the big screen at Mount Baker Theatre as Resident Organist Dennis James gives a live performance of its ominous, unforgettable score. Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com
JUNGLE BROTHERS
September 1, 8 p.m.
If you missed them in February, don’t make the same mistake this month! Legendary hip-hop group Jungle Brothers return to Bellingham’s own The Shakedown. Lauded as innovative since the ‘80s, the group was once a part of the Native Tongues collective along with huge names like De La Soul and Queen Latifah. Enjoy their hits and songs from 2020 album “Keep it Jungle” at this intimate show. The Shakedown, 1212 N. State St., Bellingham, 360.778.1067, shakedownbellingham.com
THE SHINDELLAS
September 7, 9 p.m.
The Shindellas have been making crowds groove since 2017 with their signature style of New American Soul. You also don’t have to take our word for it: This trio counts the likes of Missy Elliott, Anita Baker, and Beyonce herself among their fans. Keep your ears peeled for their sophomore album, “Shindo,” which will be released on Oct. 20 this year! The Shakedown, 1212 N. State St., Bellingham, 360.778.1067, shakedownbellingham.com
September 8, 9 p.m.
Get ready to get wild with Las Cafeteras, a group of “modern-day troubadours” that are known for their explosive AfroMexican rhythms and electric stage presence. This can’t-miss group blends contemporary beats with traditional instrumentation, and on top of that, they’ve been known to sing in five (yes, five!) languages. Their show at the Wild Buffalo is guaranteed to be a cross-cultural party, and you’re invited!
The Wild Buffalo, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net
September 9, 7:30 p.m.
Nobody does the blues quite like Chris Pierce, who topped charts with his hit song “We Can Always Come Back to This” and has gone on to headline international tours and perform with names ranging from B.B. King to Seal. His newest album, “Let All Who Will,” is set for release this month, and you can catch him perform songs from it live at the Mount Baker Theatre’s Lookout Sessions. Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com
THE KEENING
September 15, 9 p.m.
You might know Rebecca Vernon from her work with heavy experimental doom band SubRosa, but she’s since gone on to focus on a project of her own. With the Keening, Vernon “weaves a web of lush orchestration, American Gothic sensibilities, and wintry murder ballads set against a backdrop of dark, shimmering folk”— and the result is nothing short of spellbinding. The Shakedown, 1212 N. State St., Bellingham, 360.778.1067, shakedownbellingham.com
AN EVENING WITH BARRON RYAN
September 15, 7:30 p.m.
As the child of musicians Barron Ryan grew up with music ranging from Michael Jackson to Mozart, and these eclectic influences shine through in his own work. Ryan strikes a careful balance between what’s classic and what’s cool, and as a result, his music is sure to resonate with audiences of all ages and interests. San Juan Community Theatre, 100 2nd St., Friday Harbor, 360.378.3210, sjctheatre.org
September 17, 8:30 p.m.
The opening sentences of Moon Hooch’s bio says it all: “Moon Hooch started in the N.Y.C. subway platforms in 2010. They are currently touring the world.” Beyond their unconventional and exciting sound, this horn-and-percussion band has the grit, resilience, and know-how to turn big dreams into a reality— but to truly understand their international appeal, you have to catch them live. The Wild Buffalo, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net
September 22, 7:30 p.m.
Join these three renowned Hawaiian musicians for a night to remember at the Lincoln Theatre! Each cut their teeth with traditional Hawaiian folk sounds, which have their roots in 19th-century paniolo (cowboy) culture, and the distinct sounds of slack key guitar, ukulele, and Hawaiian vocals continue to resonate with audiences today. Lincoln Theatre, 712 S. 1st St., Mount Vernon, 360.336.8955, lincolntheatre.org
SOUTHERN FRIED FUNERAL
September 14–October 1
Funerals bring out certain sides in families— the good, the bad, the ugly, and quite frankly, the hilarious. The Frye family is a perfect example, as the death of their patriarch Dewey Frye demonstrates. Learn more about the Fryes and their family values in this poignant comedy full of heart, wit, and Southern charm. The Claire Theater, 655 Front St., Lynden, 360.354.4425, theclaire.org
September 22–October 14
Calling all fans of Agatha Christie and her timeless mysteries! Anacortes Community Theatre is gearing up for a live performance of “The Mousetrap,” a whodunit in which seven strangers find themselves stranded at the foreboding Monkswell Manor amid a blizzard. When a fellow guest is murdered, the survivors are left wondering who could have committed such a crime— and whether or not the killer will strike again. Anacortes Community Theatre, 918 M Ave., Anacortes, 360.293.6829, acttheatre.com
RUN WITH THE CHUMS 5K FUN RUN AND SMOLT SPRINT
September 9, 9:30 a.m.
The 11th annual Run with the Chums 5K is all about celebrating health— specifically healthy water, healthy habitat, and healthy people! The race traverses the shorelines of Whatcom County, and kiddos under 10 can even join in on the fun with the Smolt Sprint obstacle course. This year’s event serves as a kickoff for Whatcom Water Week at the BP Highlands, so get ready
for even more celebrations after the race comes to an end! BP Highlands, 6898 Point Whitehorn Rd., Blaine, whatcomcd.org
MOUNT BAKER HILL CLIMB
September 17, 7 a.m.–12 p.m.
If you’re one of those (questionably sane) bikers who chases tough climbs and extreme elevation, we have just the event for you. From Chair 9 in Glacier to Artist Point, the Mount Baker Hill Climb covers a whopping 4,462 feet of elevation— but hey, at least the views are nothing to sniff at! Experienced bikers are invited to join in and experience the “agony and the ecstasy” alongside fellow masochists— ummm, bikers. Chair 9 Pizza & Bar, 10459 Mt. Baker Hwy., Deming, 360.746.8861, bakerhillclimb.com
ASANA & INSIGHT: YOGA & MEDITATION RETREAT
September 23, 10 a.m.–4 p.m. Relax and recenter at this day-long retreat at the scenic Bow Sanctuary off Chuckanut Drive. Djuna Devereaux will guide participants as they deepen their yoga practice and cultivate calm, clear-eyed insight through somatic movement, dynamic and restorative asana practices, silent meditation, and more. Bow Sanctuary, 3533 Chuckanut Dr., Bow, 360.840.2248, bowsanctuary.com
TRIPLE WREN FARMS DAHLIA FESTIVAL
September 1–2, 5:30–8:30 p.m.
Flower farm Triple Wren Farms welcomes you to browse their acres of dahlias during this annual event! Held during golden hour, visitors are welcome to walk the grounds (which grow about 700 variations of dahlias), pick flowers at $1 a stem, shop the Farm Store, and generally have a gorgeous time. VIP tickets are available for an elevated experience! Triple Wren Farms, 2424 Zell Rd., Ferndale, 360.296.5056, triplewrenfarms.com
NSEA SALMON SIGHTING
September 1–3, 8–10, 15–17, 10 a.m.–1 p.m.
During the first three weekends in September, join the Nooksack Salmon Enhancement Association to spot the biannual migration of pink salmon in Thompson Creek! On top of getting to see one of the wonders of PNW nature, NSEA staff will be available to play some games and answer any questions about the migration you might have. Thompson Creek Bridge, Glacier Creek Rd., Deming, 360.715.0283, n-sea.org
September 2, 5 p.m. & 7:30 p.m.
At this event hosted by Bellingham
Repertory Dance, dancers of all levels and styles are invited to participate in a weeklong celebration of the craft. Attendees can register as groups or as individuals, and each year, they work to put together an all-new piece of dance in just seven days. Best of all, the whole affair ends in a showcase that is open to the public! New Prospect Theatre, 207 Prospect St., Bellingham, bhamrep.org
September 2–3
While the nights are still warm, the North Cascades Bluegrass Festival is bringing a weekend of music, festivities, and food to the Deming Logging Show Grounds— and you don’t have to be a bluegrass fan to enjoy what’s on offer. With acts like Shadowgrass and Kruger Brothers plus food trucks, a beer garden, and a craft market, this community event embraces the spirit of bluegrass while also offering activities for everyone to enjoy. Deming Logging Show Grounds, 3295 Cedarville Rd., Bellingham, ncbf.fun
September 2–4
The first-ever Washington State Hoops Festival has a straightforward mission: to “[disassemble] racial disparities in our community through true fatherhood, sports, music, and small business vending.” With 100% of proceeds going to local nonprofit Fatherhood the Foundation, this basketball-oriented event is guaranteed to be fun for the good family, and for a good cause. Headquarters Barbershop Sports Lounge, 1211 Cornwall Ave., Bellingham, 253.999.7426, hqblounge.wixsite.com/mysite
September 3, 2:30–5 p.m.
If you keep up with Bellingham’s evergrowing craft brewing scene, we’re willing to bet you’ve sampled your fair share of cider— but have you ever tried brewing your own? Y. Dave Klawer of Alma Cider will walk you through everything you need to get started, from the fermentation process itself to necessary equipment and techniques. Best of all, you’ll leave the workshop with a jug of your own homemade cider to share with friends! Cloud Mountain Farm Center, 6906 Goodwin Rd., Everson, cloudmountainfarmcenter.org
BETWEEN THE MUSIC, bikes, and beer, the second annual Northwest Tune-Up Festival drew in a crowd of more than 5,500 people. The festivities took place July 14-16 with mountain bike demos and performances running all day long, but headlining acts like the Crystal Method, STRFKR, and Galactic kept crowds dancing until well past sunset. Other activities included a waterfront art market, live chainsaw carvings, pump track drag races, and even a Mountain Bike Film Festival presented by Freehub Magazine. Best of all, festival beer sales alone raised nearly $100,000 for the Whatcom Mountain Bike Community!
Photo by Colin Wiseman
Photo by Eric Mickelson
Photo by Colin Wiseman
Photo by Eric Mickelson
Photo by Steph Nitsch
September 6, 6:30–9 p.m.
The Jazz Center of Bellingham is a small organization working hard to bring top-tier acts to our town! Join them for an open house and Fall Season kickoff to enjoy mingling, drinks, jazz, and a raffle for season tickets! You can also learn various ways to support the Jazz Center’s mission. Admission is free, but RSVP online to save your spot! FireHouse Arts and Events Center, 1314 Harris Ave, Bellingham, jazzcenterofbellingham.org
September 8–10
This festival is put on by Imagine, an arts collective based on Orcas Island. Artists, musicians, and performers from all over are convening at Doe Bay Resort to help festival goers join together to dream the future with kindness, compassion, and dignity. Also, some Doe Bay Resort amenities are available, including the hot tubs and sauna! Doe Bay Resort and Retreat, 107 Doe Bay Rd., Olga, imaginegathering.com
September 9, 12–8 p.m.
Grab a stein and celebrate Oktoberfest with Chuckanut Brewery! The PNW take on this traditional Bavarian festival will include freshly shucked local oysters, bratwursts from Skagit Landing, and games with prizes. It’s not just for the jolly drinkers, either– all ages are welcome to this all-evening event. Chuckanut Brewery South Nut Taproom, 11937 Higgins Airport Way, Burlington, 360.752.3377, chuckanutbrewery.com
September 21–24
Presented by the Celtic Arts Foundation, the Bellingham Celtic Festival is a “communitydriven, locally-sourced, artisanal, small-batch weekend” dedicated to celebrating all things related to Celtic culture. Events take place at a variety of locations throughout Downtown Bellingham (check online for info), but you can be sure to expect music, workshops, tea, and much more. Downtown Bellingham, bellinghamcelticfestival.com
DRINKING FOR DOGS
September 23, 1–6 p.m.
This fundraiser combines two of our very favorite things: cute dogs and cider, particularly the kind made by Lost Giants. This silent fundraiser event benefits Happy Tails Happy Homes, a Bellingham-based nonprofit on a mission to give second chances to pups who might not otherwise find homes. Lost Giants Cider Company, 1200 Meador Ave., Bellingham, 360.770.2189, lostgiantscider.com
2023 SHOOT THE TRAILS AWARDS
September 30, 6 p.m.
At the largest fundraiser of the year for the Whatcom Mountain Bike Coalition, everyone is invited to submit local mountain bike photos and videos. The submissions will be watched live and voted on by the audience for cash and swag prizes! There’s also a kids competition, raffles, and plenty of beer to go around. All nature appreciators will love this community event. Fisherman’s Pavillion, 2599 S. Harbor Loop Dr., Bellingham, wmbcmtb.org
BUMBERSHOOT ARTS AND MUSIC FESTIVAL
September 2–3
This beloved annual international festival is returning for yet another year (their 50th anniversary!), and you’re likely to recognize at least a few of the headlining acts. With artists like Sleater-Kinney, Brittany Howard, and Phantogram on the lineup, this weekend-long party is well worth making a trip down south for. Seattle, bumbershoot.com
THE GREAT OUTDOORS COMEDY FESTIVAL
September 15–16
Big names headline these September dates in the multi-month Great Outdoors Comedy Festival. On Sept. 15, Russel Peters, Steph Tolev, and Reggie Watts take the stage at Stanley Park, followed by Kevin Hart and friends on Sept. 16. These shows take place in the open air with tables that seat four or six, so you’ll be comfortable while laughing yourself into stitches. Stanley Park, Vancouver, B.C., greatoutdoorscomedyfestival.com
VIP Hour: 3:00 – 4:00 pm
General Admission: 4:00 – 8:00 pm
mountvernonchamber.com
You will be delighted with wines, beer and spirits from regions throughout Washington, including local Skagit County wineries, microbrews and spirits, as well as, gourmet appetizers, divine chocolate, and cheese samplings. Saturday, November 18 Heritage Flight Museum 15053 Crosswind Dr Burlington
ROBERT H. SCHULLER
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 design@bellinghamalive.com. Then sit back and enjoy the view.
Interest Rates Effective: 07/24/2023
*APY is Annual Percentage Yield. Minimum deposit to open is $100,000 of new money, but can have additional funds from existing First Fed deposits. New money is described as funds not previously held on deposit at First Fed within the last 30 days. APY assumes principal and interest remain on deposit for one year at the same interest rate. Fees could reduce earnings. Interest rates for the above account may change after account is opened.
