The Seabrook Spoke | Summer 2023 Issue

THESEABROOK SP KE

SUMMER 2023

BLOCK PARTY

Sweeping views from a mix of live/work spaces will make Pacific Landing one of Seabrook’s most desirable locations

Welcome to The Seabrook Spoke Summer 2023 Issue

MICHAEL WAGAR Spoke editor

Seabrook is a magical place anytime of the year, a getaway from the hustle and bustle of the city to a lush Pacific Ocean forest with seemingly endless sandy beaches, along with being the gateway to the mysterious Olympic Peninsula.

And the best calming sunsets.

This is the summer issue of Spoke, and boy, do we have some new developments to share.

Perhaps most exciting is the vision of town planner Laurence Qamar for the heart of Seabrook — Pacific Landing, located at the junction of state Route 109 and Market Street. Qamar, of prestigious Qamar and Associates out of Portland, is powering the evolution of Seabrook with the development of Pacific Landing, a cornerstone of our cherished town. Read all about it on page 6 in our Block Party story.

On page 14 of Spoke, take in the continued additions to Seabrook from its new state-of-the-art market, to shuttles to and from Seattle and Sea-Tac International Airport, to an urgent care facility to plans for upgrades to area schools.

On page 22, we reveal the addition of some high-class, high powered eateries and chefs. If you haven’t already, you Seabrookers are in for a treat with the expanded Frontagers Pizza Co. to the much anticipated Blue Salad & Juice Bar. Perhaps most anticipated is the Vista Bakeshop, led by the husband and wife team of Kameron Kurashima and Grace Bryan who are creating the bakery in Seabrook. Kurashima is highly regarded, coming from the storied Canlis kitchen in Seattle. Bryan is a bakery wizard. Yummy. Kurashima also created the Rising Tide Tavern in Seabrook.

The Seabrook hits just keep on rolling, like the waves of the Pacific.

Add a new outdoor pool, pickleball courts and expanded network of trails, and it is clear Seabrook is certainly not resting on its acclaimed laurels.

But this is summer, so come on out, and just sit on the ocean’s edge and take in the fresh breeze, or join in a game of beach volleyball. The roar of the ocean coming in through an open window just can’t be beat.

The pleasantries seem to never end at Seabrook.

SUMMER 2023

Contents

6 14 22 28

BLOCK PARTY

Sweeping views from a mix of live/work spaces will make Pacific Landing one of Seabrook’s most desirable locations

LEVELING UP

As Seabrook grows, so too do its amenities — among them a state-of-the-art market, shuttle to Seattle, urgent care center, and more

HUNGRY FOR MORE

To meet the tastes of Seabrook’s expanding community, local restaurants get creative with new locations, bigger dining rooms, and broader menus

IN A PICKLE

As summer arrives, Seabrook hits the courts to participate in the nation’s fastest growing sport” pickleball

34 40

LEAVE IT TO THE WIND

Washington coast’s steady, fresh breezes are perfect for kite flying

SEASONAL RECIPE

Block party

SWEEPING VIEWS FROM A MIX OF LIVE/WORK SPACES WILL MAKE PACIFIC LANDING ONE OF SEABROOK’S MOST DESIRABLE LOCATIONS

Story courtesy of Seabrook

Winding along state Route 109, Seabrook seemingly springs forth from the cliffside a conifer-framed oasis of gingerbread houses overlooking the majestic Pacific coastline. It’s a surreal sight, regardless of how many times you’ve made that drive.

But by this time next year, Seabrook’s first impression will look a little different (in a good way). The critical junction of the highway and Market Street is getting a dramatic makeover in the shape of a block-wide collection of mixed-use buildings — homes, retail, and dining — known as Pacific Landing, sure to be easily among the most choice real estate in town.

Town planner Laurence Qamar, of Portland-based Qamar

and Associates, says this block, positioned to look west out to that picture-perfect framed view of the ocean and east up Market Street to the Town Hall, was a key composition conceived during his first design charrettes with co-founder Casey Roloff.

“This is really where a Main Street should be located,” he says, holding up his hands to form an L-shaped frame, the way he says he did when they were ideating on Seabrook’s urban core. “As a town planner and architect, I think very much about where the center of a community goes, and it goes at the crossroads of regional travel. Whether that’s over the Great Plains or next to a river, that’s where a town grows up.”

Indeed, this marks a significant growth spurt in Seabrook’s evolution.

“You look at the town plan, and this is a very important block to the town center,” says Roloff. “One thing that people who aren’t familiar with this town building move-

ment and haven’t seen towns like ours evolve, is they don’t see that we’re just getting started. Completing Pacific Landing will paint an even better picture of what the town center is and where we’re going.”

Roloff and Qamar both reference “good old fashioned urban planning principles” when they talk about Pacific Landing’s aesthetic — the wide sidewalks for pedestrians, the variety of structures rather than a single blocksized modern box — and function as a gateway to Seabrook’s town center.

“A lot of people assume that this is just a little trendy thing, or a new real estate gimmick, but these are the same principles that created the most beautiful towns in America and around the world,” Roloff says.

He’s confident Pacific Landing will secure Seabrook comparisons to some of the most highly regarded towns in the country, like Seaside and Rosemary Beach on Florida’s Emerald Coast.

The plans for Pacific Landing look like a best-of-the-best mix of architectural styles and uses: four vertically stacked row houses, three condos with ocean-facing balconies, three live/work spaces with retail below, two detached cottages, and a spectacular corner restaurant that will feature the town’s only dining option with uninterrupted ocean views. No final decisions have been made yet regarding who the restaurant and retail tenants may be, but trust that they’ll complement the already high caliber of dining and shopping in the area.

Roloff says the completion, barring any unpredicted delays, is slated for mid- to late-2024. And with this construction process underway, the Seabrook design team is working on the final piece of Seabrook’s town center: the northwest block across Market Street from Pacific Landing.

Qamar says it was always part of the plan to leave these two showy, retail-dependent projects until the town had enough residents and visitors to support business year-round

“Rooftops before shops,” Qamar says.

“I’m so glad that we’re saving the best for last,” Roloff says.

“When those two blocks are done, that’s what will really put Seabrook on the map.”

Museum Summer Hours

June 1st thru Labor Day weekend

Friday, Saturday, Sunday, 11am - 4pm

Museum Winter Hours

Saturday & Sunday, 11am - 4pm

Open by Appointment all year long

Museum Depot Projec t

Leveling Up

AS SEABROOK GROWS, SO TOO DO ITS AMENITIES — AMONG THEM A STATE-OF-THE-ART MARKET, SHUTTLE TO SEATTLE, URGENT CARE CENTER, AND MORE

Story courtesy of Seabrook

Is it weird to call a grocery store sexy?” asks real estate broker Holly Emerson with a disarming laugh. She’s referencing the new bi-level Fresh Foods Market — It’s just enough of a glimpse of the grandeur to come to generate the kind of buzz generally reserved for the opening of some hotly anticipated restaurant like Din Tai Fung or Milk Bar.

“I imagine something better than Whole Foods,” she says. “At the beach.”

Emerson’s enthusiasm is warranted. She’s been a part of Seabrook’s growth and development, as both a homeowner and a broker, since the town was founded in 2004. She’s ridden the wave, watching Casey and Laura Roloff’s vision of a timeless seaside town come to fruition.

“The story we’ve told has always been the same,” she says. “We’ve talked about this amazing town center with all these things we were going to bring here. At each stage, we fall in love with how Seabrook is. The exciting thing now is that we’re going from being on the verge of what this town could be to what we actually are.”

Life in Seabrook has never been better. As the town evolves, its needs change, and as the number of residents

grows with every new home, it’s finally reaching a critical mass to support the kind of amenities that longtimers like Emerson have been waiting for all along. In addition to the development of the town’s most densely urban block at Pacific Landing (read more on page 6), there’s much to be excited about as Seabrook expands its amenities to better serve the community:

Grocery store

The aforementioned palace — more than 8,000 feet of store, plus a 4,000-square-foot basement floor with office space — is situated at the corner of Market and South Meriweather streets, kitty-corner to Frontager’s Pizza Co. Emerson’s “better than Whole Foods” comment is a wild understatement; if the

place looks vaguely familiar to Seattleites, it’s thanks in no small part to designer Tom Phillips of Food Market Designs, a consultant responsible for some of the city’s favorite grocers, like Metropolitan Market, Uwajimaya, and Central Market.

Phillips has spent a career touring the globe for market inspiration. Though he’s traveled from Haiti to Russia, he credits a New York trip as one of the best, because, “It taught me that you don’t need a lot of space to display product— you just have to know how to display it.”

And he knows how to display it. On the main floor, top-ofthe-line hot and cold deli cases hold ready-to-eat sandwiches and salads, plus meat from purveyors like Painted Hills and Snake River, rotisserie chickens, and the bountiful fresh seafood Fresh Foods CEO Jonathan Welsh has been getting requests forever since the local chain took over the old market in January. On another wall is the freshest produce; in the middle is a bakery section featuring the likes of Vista Bakeshop’s perfect baguettes.

Upstairs, accessible by an elevator or the wrap-around staircase near the entrance, shoppers can find aisles of dried goods, from boxes of mac and cheese and fixings for s’mores to Fresh Foods’ own specialty salsas and jams. The goal, Welsh says, is to be so well stocked that folks will make the trip into Seabrook from surrounding communities to shop there. Prices, he says, will be comparable to the nearest Safeway.

The grocery store’s impact will go beyond the benefits to consumers. By being able to order in bulk, it’ll also help the

ever-expanding local restaurants (read more on page 22) with items that have been historically difficult to source in Seabrook, making the dining options even more destination-worthy.

Fernwood

If you’ve spent any amount of time studying town planning principles or chatting about new urbanist design with the Roloffs, you’ll know that Seabrook’s layout has been incredibly intentional in the way it transitions from its dense urban core to its breathtaking natural surroundings.

The town’s newest neighborhood, Fernwood, is where nature lovers really get the opportunity to marry town convenience with the lush beauty of Washington’s Olympic Peninsula.

At the edge of town, Emerson says Fernwood “opens into this bucolic sort of space that’s surrounded by trees. It

hits our fog shadow if the fog’s drawn in, Fernwood is this garden area it doesn’t touch. It feels like you can get lost in the forest.”

Even if forest bathing and mountain biking aren’t your thing, Fernwood will boast Seabrook’s largest homesites room enough for multiple dwellings (ideal for a home office or workshop, or perhaps a cottage for grandparents), expansive gardens, and even personal pools.

Casey Roloff’s vision for the space may make it more casual than urban, but that doesn’t mean it’ll be any less walkable.

“You can be getting an espresso (in the town center) and in 10 minutes can be on a forested trail with no one around,” he says. “That’s the beauty of urbanism. It doesn’t just mean Main Street sidewalks, it’s also how it transitions

into the natural environment.”

New shuttle

To meet the needs of a changing workforce, Seabrook has launched a shuttle to and from the Seattle area, which Roloff says will cater to commuters who live here full or part-time but have to attend in-office meetings once or twice per week.

Seats of the 15-passenger Mercedes Sprinter van, with onboard WiFi, will be filled on a first-come, first-served basis; it can also be used when part of a family of visitors has to head back to the city early, and to connect Seabrook to Sea-Tac International Airport for guests further afield.

Daily drop-offs/pickups will connect Seabrook to a hotel partner in Renton, where you can hail a rideshare, call a friend, or otherwise continue your journey.

Better internet connectivity

Another benefit to remote employees: Seabrook has a contractor ready to launch 1-gig WiFi to homeowners who choose to subscribe. Roloff says the current provider Coast Communications has plans to connect

the fiber optics available in the town center throughout the rest of town and is working on implementation.

Urgent care — coming soon

If your kid happens to break a wrist on one of Seabrook’s miles of mountain biking trails (read more on page 28), you’re looking at a 40-minute trip with a wailing patient to the nearest hospital. With the addition of an urgent care center, set to open this time next year, that concern will no longer be an issue. Roloff says, as of press time, that they’re in the process of finding the best operator for the space, which will be built and paid for in conjunction with the Seabrook Community Foundation to keep costs down for the tenant.

New school

With the passing of House Bill 5933, Gov. Jay Inslee approved millions to be spent on seismically retrofitting and building new schools. One of those, according to Roloff, is a planned new elementary and middle school in Pacific Beach, just a mile north of Seabrook.

Hungry for more

TO MEET THE TASTES OF SEABROOK’S EXPANDING COMMUNITY, LOCAL RESTAURANTS GET CREATIVE WITH NEW LOCATIONS, BIGGER DINING ROOMS, AND BROADER MENUS

Story courtesy of Seabrook

When Eric Duensing first drove into Seabrook almost a decade ago, the town consisted of just over 250 homes.

A former air traffic controller, Duensing had followed his passion for pizza into a second career first in Washington, D.C., and then, at the urging of Seabrook co-founder Casey Roloff, to the other Washington, where the first iteration of Frontager’s Pizza Co. started out of the back of a 1939 Chevrolet farm truck.

As Seabrook has changed and doubled in size since, so too has Frontager’s. The town pizza place holds court in a piece of prime real estate at the corner of South Meriweather and Market streets. For years, they’ve made it work with a single wood-fired pizza

oven, running 18 hours a day to keep up with the demand of a kitchen where everything is made from scratch.

Frontager’s has become so popular (understandably, given Seabrook’s family-focused demographics and the deliciousness of that crust) that it’s been common to have folks call in a takeout order and be told it wouldn’t be done for hours.

“I just got tired of saying I’m sorry,” Duensing says. To meet the needs of a growing community hungry for the best pies in at least a 30-minute

radius, Duensing

and his team took over the former gym space next door. Duensing created his ideal kitchen with more storage and more cooking space, which allowed the restaurant to expand their menu to include appetizers like arancini and a daily pasta special.

They added a conveyor-style pizza oven that’s able to quickly churn out pies with the same perfectly blistered crust, meaning that take-out orders now take at most 40 minutes. And they built out a 24seat room known as Frontager’s Social — with rollup garage doors covering the south wall, which serves as seating overflow on busy days and a separate space to host special events.

Now able to seat almost 100, Duensing says by next year Frontager’s will add an expanded patio from which to enjoy the sunset ocean view on warm-enough evenings.

If Frontager’s is Seabrook’s oldest restaurant, Blue Salad & Juice Bar is its newest, but it too was born out of a desire to give Seabrook residents and guests what they want.

Owners Gibran Moreno and Alexi Torras, who opened Koko’s Restuarant & Tequila Bar in 2020, identified the community need for a cafe serving juice, smoothies, and salads, all capitalizing on the same fresh ingredients they say is critical to Koko’s success. Blue, with palm frond wallpaper and the warm hues of a tropical oasis, Koko’s opened in a small, mostly grab-and-go storefront on Front Street in September.

“We realize people want to walk on the beach, feel fresh and healthy, have that energy,” says Moreno, who now counts on the Green Machine juice (kale, spinach, celery, cucumber, apple, lemon, and ginger) to get him through busy days operating both restaurants.

Partners in life and business, Moreno and Torras have dreamed of building on their success — first in Aberdeen, now in Seabrook — by opening a Latin American restaurant in Seattle. They’re now in the process of building out a Capitol Hill location of Koko’s, set to open sometime next summer.

“We want to be the next Toca Madera,” Moreno says, referencing the chic Latin eatery with locations in Las Vegas, L.A., and Scottsdale, Arizona. “Seabrook is the reason our dreams are coming true.”

Where Moreno and Torras are excited to expand into a more urban market, Kameron Kurashima and Grace Bryan don’t seem at all disappointed to leave city life behind.

The husband-and-wife team, who first heard about Seabrook while Kurashima was cooking in Canlis’ storied kitchen, have been hustling hard to fully build out Vista Bakeshop, a coffee shop and bakery where Bryan’s beautiful baked creations — perfect croissants, fudgy cookies, a cinnamon

roll to rival the best in Seattle — take center stage.

Vista’s first iteration as a pop-up opened Fourth of July weekend in 2022. But in March, it finally became whole. They expanded the kitchen — the better for bread-baking wizard Grace McPherron, who Bryan formerly worked with at Seattle’s Sea Wolf Bakers, to whip up baguettes for beachside picnics and sourdough for the new menu of sandwiches — and created a dining room, featuring about half a dozen tables and a plush green velvet couch for lounging.

Last summer, Kurashima took on a new ownership and operator role at Rising Tide Tavern next door and the revised menu. The lunch and dinner menu is designed to be “comfy, approachable,” Kurashima says.

“We’re not reinventing the wheel just doing the hits, but doing them well,” Kurashima says.

The same strategy went into the breakfast menu, which launched in March and brought Seabrook guests the first restaurant option for omelets, Benedicts, biscuits and gravy, and chicken fried steak.

Though these expansions mean there are inarguably better options for dining out in Seabrook than ever before, the opening of the town’s stunning new grocery store, Fresh Foods Market, means residents and guests alike now have access to primo ingredients to cook at home, plus a dazzling array of grab-and-go deli items (read more on page 14).

Also, having a store of this size and allure, sure to draw customers from the greater Grays Harbor area, means restaurants now have somewhere to source the freshest produce, best quality meats, and specialty ingredients that previously resulted in a six-hour round-trip drive to Seattle.

In a pickle

AS SUMMER ARRIVES,

SEABROOK

HITS THE COURTS TO PARTICIPATE IN THE NATION’S FASTEST GROWING SPORT: PICKLEBALL

As summer arrives, Seabrook hits the courts to participate in the nation’s fastest growing sport: pickleball

Whether it’s your neighbor, your parents, your boss, your niece someone you know has surely bent your ear about the wonder of pickleball. The sport, which utilizes a ping pong-like paddle and small perforated ball like a wiffleball, is casual, great for all ages, and easy to pick up, which means it’s perfect for Seabrook.

Pickleball started near Seattle on Bainbridge Island almost 60 years ago, but it’s really taken off in popularity in the last few years; the approximate number of players in the U.S. have multiplied exponentially, from 4 million in 2020 to 40 million in 2023. In Seabrook, the sport has been embraced whole-heartedly, thanks in no small part to part-time resident Scott Smith.

Smith, who spends time in Arizona as well as Seabrook, grew up playing competitive tennis and picked up pickleball about five years ago. (His two sons have followed suit and are equally enamored now.) As an ambassador for the USA Pickleball association, certified pickleball instructor, and tournament player, Smith is

Story courtesy of Seabrook

Stunning Outdoor Pool Opens

One of Seabrook’s greatest amenities has long been the indoor pool, and this summer a second pool opened: a stunning outdoors 25-yard salt water pool and 22-person hot tub. Elijah Abbott, Seabrook’s director of common areas and management, says they’re hoping to keep the pool heated and open year-round. Get

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Individuals: $5 Families: $10

Members: Free

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passionate about expanding opportunities to learn and play pickleball at Seabrook.

“I kind of envision a small version of Field of Dreams,” says Smith. “If you build it, they will come.”

And building it is exactly what Seabrook is doing. This summer will welcome three additional pickleball courts, as well as a small grandstandtype seating area, where folks can enjoy watching the games as much as playing in them. Smith’s happy to report that an indoor court is being considered down the line (hint: if this sounds appealing, get out there and show your love).

“Many serious pickleball players across the country will only vacation at destinations where there are a good number of pickleball courts,” says Smith. “For me personally, I’ve seen how homeowners have really embraced the sport, and with the new courts coming, are excited to play more.”

Smith is quick to point out that beginners needn’t worry — pickleball is easier to learn than similar sports like tennis and easier on the body. To introduce new players,

he’s planning on holding basic lessons weekly through the summer, something he started last year and found well attended. Seabrook’s courts are open free of charge to homeowners and guests alike. So grab your paddle and hit the court.

New trails and beach volleyball

To take advantage of the beautiful natural world surrounding Seabrook, the town’s new full-time trail builder is working on expanding the network of multi-use trails around the perimeters.

Two beach volleyball courts made their return with the summer weather. Playing along the Pacific Ocean can’t be beat.

Experience the magic of the hidden coast at Washington’s oldest hotel.

Dine with us at The Wandering Goose, one of Seattle Met’s Best Restaurants In Washington.

Leave it to the wind

WASHINGTON COAST’S STEADY, FRESH BREEZES ARE PERFECT FOR KITE FLYING

CLAYTON FRANKE Washington Coast Magazine

John Tilly danced and lunged with his 10-foot HQ Alpha kite, sweeping it gracefully through the sunny sky.

Tilly had just finished unwinding a knotty mess of strings.

“Because there’s four strings there are more things to get tangled,” Tilly said.

When this reporter clasped the kite’s foam handles, stepped backward slightly and lifted the sail from the Copalis Beach sand, fears blew away with the wind.

Almost immediately, the kite sent the reporter stumbling across the sand, the sail streaking from side to side. The four-string operation demanded complete focus — wrists flexing to maneuver the brakes, arms parallel, shifting back and forth to guide the massive glider.

And after a few nosedives and relaunches, the kite floated high above the beach, relatively resolute. The reporter had discovered the exhilaration of kite flying, thanks to Tilly and thanks to a steady stream of Washington coast wind.

Why they fly

Donning a wide-brimmed sunhat and flowered shirt, David Freeman leaned back into his lawn chair, flying five kites at once.

“It’s just a sense of freedom,” Freeman said. “People

enjoy kites.”

Freeman had wrapped the strings of five kites around nearby driftwood and released them into the air, letting the wind do the work. Despite being unmanned, the kites stayed taught, providing a colorful display visible from down the beach.

Richard Hurd, 83, is a machinist by trade, and he’s used those hands-on skills since he began developing kites 20 years ago. At the beach, Hurd sprawled out a long string of a dozen, red, blue, yellow and orange rip-stop nylon kites he made himself. Each was shaped with his signature “barn owl” design — complete with wings, a tail and a blocky head. His other eye-catching designs show the great attention to detail he takes in his work — an orange monarch butterfly featuring textured hair, and a woman’s face highlighted by a collage of colors.

Kitemaking has taken Hurd and his partner Phyllis Gibbin around the world, including to India, where they met the man who designed the kites featured in the opening sequence of The Kite Runner. At a kitemaking conference in Fort Worth, Texas they learned about attention to detail, devoting focus to every thread.

“There are no two kites alike,” Hurd said.

Hurd and Gibbin have even pursued indoor kite flying, where sails are light as a feather and float through gymnasiums and concert halls to the tune of orchestral music.

But the couple, from Long Beach, flock to the place where the wind is most plentiful when they need to test a new outdoor design — to the North Beaches of Grays Harbor County.

“We’re so fortunate to have these beaches,” Gibbin said. “It’s not the same as flying inland. It’s a nice clean wind, no obstructions.”

Flying a kite

Defy gravity with aerodynamics and feel exhilarated! Everything you need to fly a kite in Seabrook is available right in town. With miles of wide, flat beaches, the kite flying possibilities are endless and fun for the whole family.

Where To Get Your Kite

Pick up a kite or two at Brooklets Toys or Buck’s Northwest in Seabrook. If you’re crafty and want to plan ahead for a fun project that the kids and adults alike will enjoy, you can make your own kite!

Choosing A Kite

Kites come in all shapes, sizes, and varying levels of expertise needed to get them successfully in the air. For beginners, it is easiest to use a diamond kite versus the more advanced stunt kites that may have multiple lines.

When To Fly

For the easiest kite flying experience, wait until wind speeds have picked up from between 4 and 12 miles per hour. How do you tell how hard the wind is blowing? If it’s between 4 and 12 miles per hour, you’ll be able to feel it on your skin and see trees moving slightly. Anything above 12 miles per hour is likely to feel gusty and has enough force to make a flag stand out and wave. Be sure to fly your kite in an open area free of trees and power lines.

Preassemble Your Kite

Take a few minutes to assemble your kite(s) indoors or somewhere out of the wind. They’re designed to easily catch a breeze and it can be especially challenging to put together a kite on a windy beach.

How To Launch Your Kite

Getting a kite successfully into the air is easiest with two people. Have one person hold the handle with their back to the wind while the other person goes approximately 60 feet away downwind while extending the kite line. The person holding the handle can start tugging on the line to force the kite to catch the breeze. If you’re flying solo, simply anchor the handle into the ground before launching.

Seasonal recipe

Brian Clevenger’s Tagliatelle, Dungeness Crab,

Fennel, Chive

2 Portions

Ingredients:

10 oz fresh pasta

3 oz Dungeness crab

1/2ea Fennel bulb (diced)

0.5 oz Chives (cut small)

1 each fresh lemon

Method:

1T Crème Fraiche

1T Pulugra butter (unsalted)

Course black pepper

Salt

Pasta water

Boil salted water in a large pot. Add pasta and cook for 2 minutes. In a separate pan on medium; heat butter, once melted saute diced fennel . Add pasta, 2 oz pasta water and cook for another 1-2 minutes on high heat. Stir in the crab, zest of entire lemon, Crème Fraiche and chives. Season with salt, pepper and lemon juice.

Pasta Recipe

Ingredients:

4 cups semolina flour

2 cups all purpose flour

8 egg yolks

Method:

2 whole eggs

1 cup warm water

3T Extra Virgin Olive Oil

1T salt

Combine all dry ingredients in a KitchenAid mixing bowl. In a separate bowl add egg yolks, whole eggs, ½ of the warm water and olive oil. On low speed in the electric mixer, combine dry ingredients with a dough hook. Slowly add in egg, water and oil mixture. Add remaining ½ cup warm water slowly until dough begins to form (may not need entire amount). Remove from bowl and fold dough over itself using your palms until a tight ball forms. Wrap dough ball in plastic, refrigerate for at least 45 minutes prior to using.

Method with no electric mixer:

Combine all dry ingredients in a large bowl and form a mound. In a separate bowl combine the whole eggs, yolks, ½ the water and olive oil. Slowly add the mixture to the mound of dry ingredients mixing with a fork. Once combined, begin slowly adding the remainder of the water. Begin folding the dough over itself using the palm of your hands. Once combined; wrap in plastic and put in the cooler for at least 45 minutes.

About Brian Clevenger

Brian Clevenger is the awardwinning Executive Chef and Owner of General Harvest Restaurant Group in Seattle. He’s known for offering a seasonal selection of handmade pastas, fresh local vegetables, and a variety of seafood and protein dishes. His unique spaces and menu items are loved by locals and tourists alike, and he’s been featured in publications and broadcasts across the country.

Where did you grow up?

I grew up in the coastal town of Anacortes, Washington, and formed an appreciation for local seafood and produce at a young age.

Where do you live now?

West Seattle

What do you love about the beach?

I love spending time with my family at the beach looking for sand dollars, making castles, and jumping in the ocean when the weather is warm enough. I also love the bounty of fresh seafood at our fingertips from crab to ahi, halibut, clams, and oysters. We’re so lucky to live in the Pacific Northwest and have access to such great, local ingredients.