WENATCHEE ◆ LEAVENWORTH ◆ CHELAN ◆ AND ALL OF NORTH CENTRAL WASHINGTON
March-April 2020
PHOTO CONTEST WINNERS
Local shooters aim to impress
EDITOR’S LETTER
Each image
tells a story T
his issue, featuring winners from our annual Photo Contest, is one of my favorites of the year. We dedicate 16 pages to the top images. The spread is a reflection of the photo talent we have in our beautiful region. For me, the work — if you want to call it that — typically begins in October the previous year when we start receiving photo entries. They trickle in through November and into mid-December before the shutterbugs get serious about submitting their entries. After the new year, my inbox gets a steady stream of entries, with the bulk coming in during the last 10 days before the deadline. This year, we received more than 150 entries — photos taken by you, your friends and neighbors. Roughly half of the entries were in the landscape category, with the rest nearly an even split between the other two categories, posed and candid shots. The top 17 shots are featured in this issue starting on Page 30. It’s always fun to spend a few hours with judges Don Seabrook and Mike Bonnicksen, who shoot photos for The Wenatchee World, and Paul T. Erickson, a former Tri-City Herald staff photographer who now does freelance work, as they go through each entry and narrow the field down to their favorites. The top images always seem to stand out, but that doesn’t mean it’s a quick decision by the judges. They chat just as much about the photos that don’t make the cut as they do about the ones they select for publication in the magazine. So many images are good but are missing one element or have one minor flaw that keeps them from being great. The near-misses include being slightly out of focus, framed improperly, needing a better crop or being oversaturated. Those are just a few examples. To those photographers whose shots are included in this issue, congratulations on making the cut. And to those photographers who submitted entries but don’t see their image(s) in this issue, don’t stop shooting. In fact, shoot more, hone those skills and don’t be afraid to try new things. And please don’t forget to submit your best shots for the 2021 Photo Contest.
Marco Martinez, editor foothills@wenatcheeworld.com
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HOW TO 2020
Special Advertisement Section
HOW TO SPRING CLEAN
WHEN WAS THE LAST TIME YOUR HOUSE HAD A DEEP CLEAN? Most people are capable of cleaning up after themselves and their family, according to Merry Maids of Wenatchee owner Tawnee Seals, but the hard-to-reach places, the nooks and crannies, and out-of-sight places are often neglected in day-to-day housekeeping. Cleaning all the surfaces of the home is the purpose of the traditional “spring clean.” Seals said that her Grandma Clara used to spread her annual spring cleaning tasks over several weeks. That is not possible for most people nowadays, but dedicating at least a few weekend days to it is the minimum for having a nice, clean home. “This is a great time to make plans to get that deep cleaning done. This is a chance to focus on tasks that are not done on a regular or daily basis,” Seals said of the spring clean. Such a cleaning is not just for aesthetic purposes, but also for the maintenance of good health and well being, as nooks and
crannies are places where mold and dust and other unpleasant things can accumulate. Seals’ nutshell strategy for spring cleaning is to set aside a few days which you can dedicate to uninterrupted cleaning, and make a realistic game plan for what you can tackle, working to complete one room at a time. Gather the right products and supplies, and make sure you have the physical energy you will need. Clean from the top down to get every surface. Supplies you will need include an allpurpose cleanser, a cleanser with scrubbing power and a degreaser. Be sure to read the product directions. You will need to let some products sit for a few minutes for optimum sanitizing power. You will also need microfiber cloths, scrub brushes, a good vacuum, a good mop, a cobwebber, and a sturdy ladder. Knee pads are handy for crawling on hands and knees to clean baseboards and floor corners.
Start at the top to remove cobwebs, being sure to get behind curtain rods, and in and around lighting fixtures, ceiling fans, and vents. Then work down to clean door trim, paneled doors, window trim and window sills. Dust the corners and wipe down the baseboards. When cleaning hard surface floors, vacuum first and then mop, changing the mop head frequently to avoid simply moving dirt around. Vacuum upholstery, including under cushions. Be sure to get behind and underneath all furniture and appliances. If the spring clean is starting to sound like more work than you bargained for, consider hiring help. That way you can spend your weekends and free time doing some fun things and still keep on top of those often neglected cleaning tasks. And, most importantly, you can enjoy your clean, wellmaintained home!
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HOW TO 2020
Special Advertisement Section
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Contents 8 Spring
30 Winning Images Top entries from Photo Contest
on two wheels
Route options to start your cycling season
46 Branching out
12 Musical tradition
Alphorns are a passion for Leavenworth group
Archibald James adds wine to its cider business
56 Upon Further Review 20
Worth the drive Wildflour’s fresh-made pasta is a treat
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Barb Robertson shares her notes on four wines
58 A fine pair
Food-drink pairings that go beyond wine
OOTHILLS A BIMONTHLY LIFESTYLE MAGAZINE ABOUT NORTH CENTRAL WASHINGTON
General Manager, advertising and sales Sean Flaherty (509) 664-7136 flaherty@wenatcheeworld.com
With chef-inspired design, smart features and exceptional performance.
Managing Editor Russ Hemphill (509) 665-1161 hemphill@wenatcheeworld.com Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com Creative Director Nancy Phillips Proofreader Joanne Saliby
WASHINGTON MEDIA LLC Foothills Magazine is published bi-monthly by Washington Media LLC, 14 N. Mission St., Wenatchee, WA, 98801. $4.99 Retail Price Subscriptions: $14.99 annually Send check or money order to: Foothills, Subscriptions 14 N. Mission St., Wenatchee, WA, 98801 or subscribe online at ncwfoothills.com Copyright 2020 with all rights reserved. Reproduction in whole or part is prohibited without written permission.
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COVER PHOTO: Mary Anne Webley’s photo of her granddaughter earned second place in the posed category of the 2020 Foothills Photo Contest. Webley, from Quincy, has four photos in this issue.
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NCW RECREATION STORY BY JAANA HATTON
A short spin Bike rides of 35 miles or less in the Wenatchee area
R
iding a bicycle around the greater Wenatchee area is one of the great delights in the valley, whether it is a leisurely trip around the Loop Trail or a more demanding session along the roads just outside the city. There are routes for many levels and interests. Experienced cyclist Fred Munson shared three of his favorite, triedand-true routes.
They are rated 1-5 in difficulty, with 1 being the easiest.
1
Penny Road Park & Ride to Cashmere
Mileage: 25-mile round trip Level: 2.5 because of some hills From the Penny Road Park &
Ride, turn right onto Easy Street and continue right to the traffic light. Cross the road and follow Easy Street to the Hot Rod CafĂŠ (about 2 miles). You will be riding through pleasant farmland on a two-lane road. Turn right onto US 2/97 and ride about a half mile to Selfs Road on your right, following it as it turns into Red Apple Road. Continue to Hughes Road and to Eels Road until
you reach Nahahum Canyon Road, enjoying the orchards all around. Cross the highway at the traffic light, proceeding across the Wenatchee River Bridge into Cashmere. Immediately to your right is the Milepost 111 restaurant, a pleasant place to stop for a bite or a drink. They have bicycle racks. Continue on Aplets Way until you come to a roundabout and turn left March / April 2020
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2
Penny Road Park & Ride to Entiat
Mileage: 28-mile round trip Level: 2 From the Park and Ride parking lot, turn left to merge onto Euclid Avenue. It will merge into Highway US 97A, which you will follow. The shoulder of the road is nice and wide for a bicyclist. Along the way, you can enjoy the cooling breezes from the river and maybe catch a glimpse of the big-horned sheep roaming the hillsides. Just before entering Entiat is the city park on the right. Take the road leading down to it, following the paved path through the park as you are even closer to the river. It’s a nice place to stop and rest, maybe have a picnic, to restore your energies. You will end up at the north end of Entiat, where you will turn back and follow US 97A back to the Penny Road Park and Ride. Caution: There is no shoulder at the Entiat River Bridge.
3
Lincoln Park to the Tarpiscan
Mileage: 32-mile round trip Level: 2
onto Cottage Avenue. This will take you through the center of town. You may want to stop and browse the shops for a while. Continue for about a mile and take a right onto Titchenal Way. Ride along until you come to Old Monitor Road. About a half mile farther you will find the Anjou Bakery, which is another temptation to stop and have a snack. The bakery is cyclist-friendly and a popular resting spot with its 10
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inviting courtyard with tables and chairs, as well as bicycle racks. Anjou is not open early in the week; check their website — anjoubakery.com — for hours of operation. Continue along Old Monitor Road and enjoy the views of the orchards and the hills beyond as you go. After about 2.7 miles you will come to traffic light, where you will cross the highway and find yourself on Easy Street for the return ride.
From Lincoln Park in South Wenatchee, turn right onto Mission Street, then left onto Terminal Avenue and merge into Market Avenue. Turn right onto South Wenatchee Avenue, which will merge into the Malaga-Alcoa Highway. Follow the highway until you come to Colockum Road, riding along until you come to a “Y.” Turn left onto Tarpiscan Road and continue for about 2.5 miles to where the pavement ends. This will be your turning point. There is very little traffic past the town of Malaga. The shoulder is wide all the way to Alcoa Works. F
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THE ARTS
The Leavenworth Alphorns players take turns to form a quartet for a concert. This quartet, from left, is comprised of Brad Summers, Kim Washburn, Thomas Tilton and Janet Mano. 12
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STORY BY MARLENE FARRELL PHOTOS BY KEVIN FARRELL
Despite their size, alphorns only weigh about five pounds.
L The enchanted strains of alphorns
eavenworth is a village plucked from another continent and era and nestled among beckoning peaks. Beyond the storefront façade, tourists see goats, murals and lederhosen. They smell the bratwurst and taste the pilsner. And what do they hear? The Leavenworth Alphorns, of course — at every festival and parade, at weekly serenades all summer long and solo concerts from atop the railing at the Enzian Inn. Every December, an alphorn prelude signals the beginning of the Christmas Lighting ceremony. After the town is aglow, the crowds disperse into restaurants and shops, but many return to the gazebo for a halfhour alphorn concert. The Leavenworth Alphorns play mostly Swiss, Austrian and Bavarian traditional pieces, with soaring tones and lengthy harmonics. The sound is solemn without sadness. Listeners can feel the music as it resonates through their bodies. It can even soothe a baby in the front row to sleep. March / April 2020
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Alphorns are generally made out of spruce, and the body of the instrument is wrapped in cane.
Janet Mano, back to camera, leads Thomas Tilton, right, and a group of Icicle River Middle School students in a warmup during a recent practice. 14
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The musicians take turns, between pieces, to share alphorn trivia. Historically, the instrument gained its shape from a single curved tree trunk grown on the side of a mountain. Today, production occurs with the help of rotary saws. The wood is often dried for over five years before cutting to bring out the best sound quality. Hand carving and precise measurements give them uniform sound quality, tuned to the key of F. Alphorns originated in the 13th century, when they were useful as a mountaintop-to-mountaintop signaling system — “the original texting,” jests Thomas Tilton, leader of the Leavenworth Alphorns. Between serenades, the musicians enthusiastically respond to the same questions over and over again. Q: What type of wood are they made of? A: Mostly spruce. Q: Are they heavy? A: Only about five pounds. Q: How long are they? A: Twelve feet, four inches.
After each concert, Thomas Tilton, right, and Janet Mano share the history and lore of alphorns. March / April 2020
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Each unique mouthpiece for the alphorn is carved from a solid piece of maple.
Such an elongated instrument seems unwieldy, but Frank Geiger, who is the group’s main arranger, explained, “It comes apart into three pieces that you can carry anywhere.” Tilton confessed, “Proficiency comes quickly. The music really isn’t very challenging.” His modesty relies on the fact that all of the current alphorn players are brass musicians first, whether trumpet, French horn or baritone. In the absence of pistons, alphorns can only play simple harmonics. “It’s like playing a big, wooden bugle,” Brad Summers told the crowd. “There are no holes or valves. It’s all about embouchure. Tightening one’s lips creates high notes, and looser lips form the lower notes.” The music is distinct and majestic, though whether it was ever used to herald kings and queens is questionable. It’s known that shepherds used alphorns to herd their livestock to safety in the evenings. As for message transmission between villages, it helps that the sound can travel, with favorable winds, up to six miles. 16
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The Leavenworth Alphorn players come from a variety of walks of life — airline pilots, a teacher, a tech worker, a nurse. Those who are retired are the types to stay busy with alphorn and other philanthropic pursuits. A love of Bavarian culture is a common thread, along with a connection to Germany and Switzerland via family or having spent time living there. Tilton can pronounce the song titles with a precise accent, having taught German to high school students years ago in North Bend. At every concert, Tilton thanks Projekt Bayern for grants to buy more instruments and to help with overhead expenses of the Leavenworth Alphorn Celebration, an annual event on Memorial Day weekend. Festival attendees learn techniques, such as circular breathing, in workshops, and practice new pieces which are performed at the gazebo. In 2019, the 26 musicians even surprised visitors with a flash mob performance. The local tradition dates back more than 30 years. “The first alphorn players were Bob
Johnson and his son-in-law, Jarrod Brown,” said Tilton. “They’d walk in the parades and play at the Enzian.” Tilton sought his own alphorn for the novelty, to add to the variety of Bavarian-themed songs he could do with his band, Alpenfolk. Recruitment grew, and now there are nine musicians sharing the concert commitments, given primarily as quartet or quintet. Audiences beget potential recruits. Someone with extra curiosity will approach the group after a concert. Tilton offers anyone a chance to come try the instrument, and then it comes down to the weekly practice commitment. Beginning in 2018, the group has also helped form an alphorn club at Icicle River Middle School. Band kids give it a go; the instruments are shared, with each musician getting their own mouthpiece. So far, the youth have performed alongside their adult peers at festivals including Maifest and the Alphorn Celebration weekend. At a recent practice that spanned
Brad Summers and Frank Geiger both play brass instruments in addition to the alphorn.
generations, Janet Mano, the designated first chair, led the group in a warm up, follow-the-leader style, playing a G, a C, a G again. Then the note order changed, and they worked their way up to higher notes. After practicing the opening measures of a song called, “Choral Pour Nova Friburgo,” they went all the way through it. Their repertoire is growing, thanks to Geiger. Not only does he arrange songs, he also has written over 120. Recognizable songs like “Amazing Grace” and “Superman Fanfare” spice up the mix of European folk songs. Unlike a lot of instruments, the alphorn is ready to play in an instant. “There’s no tuning, no fuss and no cleaning necessary, because the wood likes our spit,” said Mano. “I leave it set up in my living room, and I play every day.” F
An alphorn serenade from Leavenworth’s Front Street Park gazebo always draws a crowd. March / April 2020
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Above: The chefs at Wildflour create differently colored pastas with spinach powder, beet powder, lavender and squid ink. Pastas pictured: pappardelle, cappelletti, mezza luna, corzetti stampati, sacchetti, farfalle, garganelli, gnocchi, ravioli, cappellacci, taglierini. Right: Pan-seared ahi tuna, house-made wasabi bigly pasta, sesame vinaigrette, toasted peanut and Napa cabbage slaw. 20
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KITCHEN CREATIONS
Refined and remote Wildflour’s sumptuous pasta is worth the drive STORY BY RACHEL HANSEN PHOTOS BY DZHAN WILEY
S
easons at Wildflour change fast. Nestled at the foot of Nason Ridge near Lake Wenatchee, the restaurant follows the creative whims of Chef Ben Herreid and the farmfresh and wild-crafted produce of the land. In winter, Herreid might offer handrolled porcini gnocchi with gorgonzola cream. He pairs it with melt-in-yourmouth tenderloin, richly dressed with demi-glace and caramelized shallots. In spring, the menu might include a pea and tarragon angliotti (small ravioli), with a Prosecco and lemon
cream sauce. “Seasons are good for chefs because it gives us something new to play with and be inspired by,” Herreid said. “We’ve never been one of those places that maintains the same trifold menu for 10 years. I’ll keep a couple favorites, but I like to change things up.” One foundational element stays the same — fresh pasta. It’s the star of the show, dressed up in the world’s wardrobe of flavors: a firm, wasabi bigoli (fat spaghetti) with ginger and sesame, or a delicate farfalle (bowtie) with broccoli rabe and pistachio pesto.
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Top: Wildflour coowner Spencer Meline rolls out pasta for ravioli and cappelletti. Bottom: Meline crafts red ravioli by hand with a ricotta filling. 22
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“Our goal is to prepare something inspiring that the average person probably wouldn’t make at home,” Herreid said. “Fresh pasta in particular is a product that’s timeconsuming to make and finicky to prepare.” Pasta-making pre-dates Herreid’s arrival in North Central Washington. He honed the craft at Marzano, a landmark Italian restaurant in Tacoma, where he worked for seven years. Around 2012, he branched off with his own line of fresh pastas, which he pedaled at farmers’ markets around the South Sound. He developed a loyal following that convinced him to start a restaurant. While Arista took off in downtown Puyallup as the new “it” restaurant, Herreid gambled on opening a second restaurant, which ultimately tanked both locations. Lessons learned, he started anew as a chef at Visconti’s in Leavenworth. He and his wife Anne wanted to raise their kids where the pace of life was slow, and the four seasons reminded him of Vermont,
Pasta boils in a pot that’s divided so different pastas can cook simultaneously.
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Wildflour chef/co-owner Ben Herreid honed the craft of pasta making at Marzano, a Tacoma restaurant where he worked for seven years. 24
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where he grew up cooking. “My family was always eating offthe-wall stuff,” Herreid said. “While everyone else in Vermont was eating hamburgers, my dad would boil his own handmade bagels and Mom made amazing paella.” Herreid met his business partner, Spencer Meline, at Visconti’s and launched Wildflour in 2018. The dining area is round and intimate with high ceilings, candlelit sconces and
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Fettuccine olio e aglio (garlic and oil) is a simple dish that is occasionally prepared as a special at Wildflour. tall windows with views of Nason Ridge. On weekdays, Wildflour is a gathering place for locals. On weekends, reservations are required, especially May through December. New this year, it’s open for Saturday brunch, too. “I’m really excited about the way that things continue to build. It’s pretty phenomenal,” Herreid said. Rick and Claudia Baccus drove over a snowy mountain pass for a
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long weekend at Lake Wenatchee in January. They’ve followed Herreid since his market days in Puyallup, and make the trip to Wildflour a few times a year. “The flavors he comes up with, it’s always an experience here,” Rick said over a plate of wild boar meatloaf. “You never know what you’re going to get, but it’s always exquisite.”
Wildflour Restaurant What: Northwest-inspired fine dining Where: Kahler Glen Golf & Ski Resort, Lake Wenatchee When: Wednesday-Saturday in winter, 6-7 days a week in spring and summer. Reservations recommended.
Clockwise from left: Kitchen Manager Colin Buttigieg cuts pasta for fettuccine. Handmade porcini gnocchi, gorgonzola cream, hand-cut beef tenderloin, demiglace, caramelized onions with broccoli raab and vegetables. Fettuccine olio e aglio (garlic and oil).
What to eat: Shrimp and crab-filled mezza luna pasta with roasted red pepper romesco and crispy pancetta What to drink: The Sidecar cocktail with cognac and citrus Cost: $$$$ ($25-$45 entrées) F March / April 2020
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O
hme Gardens is a must-see experience that you will enjoy and remember long after your visit is over.
Since 1929, Ohme Gardens has been a Wenatchee landmark, open to the public, thanks to the generosity and hard work of Herman and Ruth Ohme. Located just north of Wenatchee, on a high rock outcropping overlooking the Columbia River, your adventure begins with a maze of native stone pathways that wind through the different garden levels. You will be ushered past breathtaking vistas of the Columbia River, Wenatchee Valley and the Cascade Mountains. The gardens are open every day to explore from April 15 to October 15 with a variety of memberships available. There are several events and holidays to enjoy in the garden including: Mother’s Day, yoga in the garden, gnome and fairy hunts, painting classes, movies in the gardens, concerts in the gardens, and more. Looking for the perfect location for your special day? Weddings and receptions are especially popular at the gardens. It is also a great place to host special events and corporate gatherings. While admission fees, weddings, and events cover day-to-day operations it is not enough to preserve and enhance this aging garden in the long-term. There are plenty of opportunities to get involved and keep the gardens thriving for years to come: by joining the friends society, making a memorial or tribute donation, or getting involved in the adopt-a-bench program. Ohme Gardens is more than just a garden; it is an exploration of nature, an artful landscape and a testament to hard work, determination and ingenuity. The Gardens are currently owned and operated by Chelan County. As stewards of this regional treasure, it is the County’s goal to maintain, preserve and improve the Gardens for generations to come. Ongoing enhancements compliment the Ohme family’s original vision of a natural, alpine garden.
Open everyday April 15-October 15 3327 Ohme Rd, Wenatchee Near the junction of Highways 2 & 97A for more information: www.ohmegardens.org
FOOTHILLS PHOTO CONTEST
Take your Photo Contest winners each tell a story THE JUDGES
M
ore than 150 entries were submitted for the 2020 Foothills Photo Contest. Judges spent more than two hours reviewing images before picking winners in three categories — Landscape, Posed and Candid.
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Contest rules required that entries be shot in North Central Washington in 2019. Our thanks to all photographers who submitted an entry for this year’s contest. To view all entries, visit wenatcheeworld. com/ncwfoothills/.
Wenatchee World photo editor Don Seabrook, World photographer Mike Bonnicksen and frequent Foothills photo contributor Paul T. Erickson reviewed all entries. They did not know the name of the photographer or caption information as they selected the winning images.
best shot FIRST PLACE, LANDSCAPE Photo by CHARLES COCKBURN, Wenatchee
Judges’ comments
I shot this prairie sunset photo near Douglas. The space weather indicators revealed there was potential for aurora borealis viewing in the area after dark, so I packed up my gear and headed up to the Waterville area to search out a possible location to photograph the sky. I made it up there just in time to see the sun setting and hurried to a nearby barn to capture the moment.
Great landscape photographs require a photographer to capture a specific moment in their frame. For this photographer, the moment the sunbeam streaming through wood slats on an old barn provides a wonderful scene. The beam of light looks like spokes on a wagon wheel as it hits the lens of the camera. The photographer puts the center of attention in the right third of the frame completing the beautifully composed and exposed image. March / April 2020
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SECOND PLACE, LANDSCAPE
Photo by JANET BAUER, Winthrop Last winter, we received enough snow that by February the Waterville Plateau was looking a bit like the Arctic. Snowy owls occasionally migrate down from the far north and take up residence on the plateau during our winter months. Feb. 21 dawned bright and sunny with low wind so I decided it would be a great day to head out on the plateau in search of an owl. I drove on empty farm roads through Mansfield and down towards Waterville. By close to 4 p.m. I had yet to see an owl and was beginning to think I’d be headed home empty handed when, all of a sudden, I spotted an owl-shaped white spot on top of a basalt outcropping I was approaching. I got my camera ready and crept slowly toward the spot. Sure enough, a snowy owl it was! It let me take a few photos before lifting off into the late afternoon sun with its golden-yellow eye gleaming. It was a magically beautiful sight which I felt really lucky to experience. 32
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Judges’ comments The photographer captured a great moment as this owl came over the ridgeline, its wings spread out over the winter scene. The blue, out-of-focus sky gave the bird separation from the background.
THIRD PLACE, LANDSCAPE Photo by KAREN EADIE, Peshastin This photo was taken at my house on Blewett Pass in Valleyhi. I have seen honeybees several times drinking from my birdbaths and loved how they glowed when they were backlit by the sun. It took me many attempts over the summer to get close enough to get the photo of the honeybee with the correct backlighting and in focus before the bee flew away. I liked this one best because it shows some of the segmentation in the abdomen and the mouthparts for drinking, along with the golden glow. I chose this photo for this contest because honeybees are so important to the agriculture and flora of our valley.
Judges’ comments The judges like the back lighting on the bee, its abdominal cavity translucent against a dark, green background. It’s fun to study all of the details of the insect.
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FIRST PLACE, CANDID
Photo by AMY BLEWIS, Wenatchee This photo is of my husband, 8-monthold son and our furry first born Bella. This photo was taken on top of Icicle Ridge in Leavenworth. I love this photo because it was candid and captures the happiness of everyone in the photo sharing the beauty of winter and nature with the next generation.
Judges’ comments The judges liked the framing of the subjects among the snowy trees and the attention the dog was giving to its owner. The monochromatic scene with the only color coming from the small child’s clothing also helped bring interest to this candid photograph. The picture had an incredible amount of depth of field bringing both the subjects and the picturesque mountains in the background in focus. That’s something we usually try to avoid but in this case it worked well.
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SECOND PLACE, CANDID
Photo by MARY ANNE WEBLEY, Quincy
Judges’ comments
Our family has enjoyed being outside together during hunting season for three generations now. This image was taken as we stopped along the road in the middle of the day up the Entiat. I love all the action and depth of this image as it documents our day.
This is one of those photographs we like to study a long time with so much going on. All of the subjects are engaged with each other except the small child looking at the camera. We like the reflections off the car, the person’s shoes at left, the child laughing in the car and the guy talking on his device in the background. This would make an interesting jigsaw puzzle!
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THIRD PLACE, CANDID Photo by BRENDAN MORRISON, Wenatchee
Judges’ comments
I’ve known Blake for more than 10 years, and throughout that time our friendship has been filled with adventure. No matter the day or the weather, we are looking for ways to get outside. On this particular day, we hiked up the Jacobson Preserve and then scrambled up Black Rock. Blake climbed up ahead of me and I caught this photo of him jumping from one rock to another.
We are hoping this is a safe thing going on. The photographer captured the right moment with the subject in the air. There’s enough depth of field to capture the city of Wenatchee in the background. We like the composition of the image, putting the subject in the upper left third of the frame.
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FIRST PLACE, POSED
Photo by MARY ANNE WEBLEY, Quincy I was photographing a friend’s family out with their horses one evening, and asked this brother to give his sister a little kiss. He was an obliging little cowboy.
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Judges’ comments The judges love this photograph for its storytelling ability. It’s a posed photograph set in a natural scene. Our eye goes straight to the girl’s face and the kiss but wanders around the frame at the other details. We like the boy’s hat, his Wrangler shirt, her dress, the reins in his hands leading to the horse on the right. And where that horse is looking brings us back to the subjects. The picture is well framed between the two animals. Well done.
SECOND PLACE, POSED
Photo by MARY ANNE WEBLEY, Quincy I was with some of our grandchildren playing along the banks of the Columbia River late in the summer on one of our favorite beaches when I took a minute to take this photograph. I try to make playtime in nature a priority and capture what it felt like on those days.
Judges’ comments Sometimes the simplest poses help tell us about a person. Our eyes are drawn to the little girl’s eyes. Even though shot with a wide-angle lens, the shallow depth of field separates her from the dark background. We also like how the striped towel frames her body.
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THIRD PLACE, POSED
Photo by DAVID CENTAURA, East Wenatchee Jazmin and I have been working in dance photography and video production for nine years. Jazmin — a hard-working college student studying health and nutrition, exercise, running, hiking — leads by example by getting involved and does so in a very humble way. This posed dance move, along with many others in years past, has been my inspiration in the performing arts arena. This was taken along the East Wenatchee side of the Loop Trail in June 2019. A form of expression and freedom through dance is what Jazmin strides for.
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Judges’ comments With sharp focus, this image of a woman by the Columbia River catches your eye. The photographer used composition elements like leading lines and rule of thirds to bring our eye to the model. We also like the predominant background green color to set off the subject.
HONORABLE MENTION, LANDSCAPE Photo by PHIL MARINO, Leavenworth I shot this photo of Rich Beukema high in the mountains over the northeast Cascades. I like the simplicity and depth of this photo showing our relationship with the landscapes we live, work and play in.
Judges’ comments What a fantastic scene behind the skier coming downhill toward the center of the frame in this wonderful photograph. The skier provides scale and color to the image.
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HONORABLE MENTION, CANDID Photo by BRIANNE SINNER, Wenatchee I took this photo while waiting in Leavenworth to be picked up after floating the Wenatchee River.
Judges’ comments Sometimes, like in this case, the subject steals the show. The focus with a telephoto lens and small depth of field brings us to what we want to study — those eyes!
HONORABLE MENTION, POSED Photo by KAILEY BYINGTON, Moses Lake This is a photo of my friend’s children. I love the smiles of pure joy and adventure I was able to capture for her. I have a quote that goes perfectly with this photo: “Come with me where dreams are born and time is never planned.” — Peter Pan
Judges’ comments This photograph simply makes you happy. With all of the subjects smiling within a very plain background, our focus is on their emotions. 42
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HONORABLE MENTION, LANDSCAPE Photo by JULIE CARSON, Cashmere We were out in the boat on Lake Roosevelt and this bear came down to get a drink. He looked right at me while I took his photo with my Canon EOS rebel XS.
Judges’ comments We haven’t seen a photograph of a bear drinking water from rocks like this before. The awareness of the animal to the photographer adds a sense of danger to the picture.
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HONORABLE MENTION, CANDID Photo by MARY ANNE WEBLEY, Quincy This photo was taken after the Veterans Day parade in Wenatchee, at the downtown fire station. The fire department always puts on a barbecue for veterans and their families after the parade. It is a very imperfect image and there are things that bother me about it that I would have liked to correct. But what I do love is the historical significance of that station — you can see the old windows and some of the features of an old building. Our son is a captain for Chelan County and is pictured here with some of his children handing out food. The boys looking through the window add an element of fun.
Judges’ comments
HONORABLE MENTION, POSED Photo by MANDY MCLAREN, Wenatchee This photo was taken at a friend’s house in Wenatchee shortly after her family brought home a new puppy. During our photo session, the puppy fell asleep and I snapped this photo. I like the lighting and the classic look of the photo, as well as the connection between the little girl and her new puppy.
Judges’ comments This is a great moment when the girl looks down at the small dog in her lap. We like the directional, yet soft lighting.
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We like that the photographer kept an eye out for something happening in the background. In this case, it was a group of children staring through the window. Without them, the photograph would have been much less interesting.
HONORABLE MENTION, LANDSCAPE Photo by CHRIS PIEPEL, East Wenatchee I captured this shot on the south shore of Lake Chelan using a Nikon d7100 with 200-500mm lens. I was watching and snapping shots of three mule deer bucks foraging on some (evidently) tasty lilies. My goal was to get a shot of what appeared to be the deer enjoying the smell of the flowers, not just munching them down.
Judges’ comments A deer in velvet eating flowers is a great subject. The photographer was able to throw the background out of focus with a telephoto lens to bring attention to the animal.
HONORABLE MENTION, POSED Photo by KEITH FRIEDLE, Wenatchee This photo was meant to capture the timeless beauty of black-and-white set in the ’20s with local mom Stephanie Macon.
Judges’ comments The judges liked the framing of the subject within the car door and the lighting accentuating her hair and jewelry.
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Bryan Noyd, pouring wine to guests, says the decor at Archibald James’ Leavenworth tasting room will be updated to increase patron space. Left: Seth Cohen makes cider and wine for his own Archibald James label and is the head winemaker for Stemilt Creek Winery. Right: Bryan Noyd has partnered with Cohen to create a joint tasting room for Archibald James Wine & Cider and Stemilt Creek winery on Front Street in Leavenworth. 46
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THE VINE STORY BY RICK STEIGMEYER PHOTOS BY PAUL T. ERICKSON
Archibald James
adds boutique wines to its menu of artisancrafted ciders
A
rchibald James, the Wenatchee Valley ciderworks that has been making a splash with its artisan-crafted hard ciders, has added a line of boutique wines to its menu. To serve them up, Archibald James now shares its Leavenworth tasting with Stemilt Creek Winery, one of the region’s oldest and most established wineries, owned by Kyle and Jan Mathison. The tasting room, at 617 Front St., serves its own line of Archibald James wines, along with its ciders and Stemilt Creek wines. Archibald James dry white wines will
complement Stemilt’s offerings of mostly red wines, said Seth Cohen, Archibald James owner and vintner. Partnering with Stemilt Creek in the tasting room adds a wider selection of tasting options for the very diverse Leavenworth tourist crowd, Cohen said. Archibald James recently released its first pair of white wines, a Pinot Gris and a Viognier. Two more white wine varietals, Chardonnay and Sauvignon Blanc, will be released later this year, as well as several red wine blends and varietals that are still maturing in barrels.
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Clockwise from bottom left: For the past two years, Seth Cohen has crafted Archibald James’ dry and off-dry ciders. This building on the west edge of Front Street in Leavenworth is home to a tasting room shared by Archibald James Cider & Wine and Stemilt Creek Winery. The shared space is part of a partnership between the two companies. Rainy weather doesn’t impair a fun day of sitting with friends enjoying wine and cider. 48
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The Leavenworth building, which holds the Stemilt Creek/ Archibald James tasting room, as well as the Eagle Creek Winery tasting room, is owned by Bryan Noyd, who is a full-time partner in Archibald James. Stemilt Creek also has a downtown Wenatchee tasting room that isn’t shared with Archibald James. The partnership makes perfect sense, said Cohen. The agreement with Stemilt Creek was struck last year after Cohen took over as head winemaker for Stemilt Creek. Archibald James recently moved its production area from Cashmere to Stemilt’s production center on Stemilt Hill. Cohen crafts Stemilt Creek wines using Stemilt’s estate grown grapes in the traditional styles and blends that have won the winery countless awards for nearly two decades. He uses Stemilt’s space and equipment to make his own line of Archibald James ciders and wines. Other than that, the two businesses are completely separate. The partnership with Stemilt Creek — Cohen defined it as an
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Top: Archibald James recently released its first wines, a Pinot Gris and a Viognier. Two more wines — a Chardonnay and Sauvignon Blanc — will be released later this year, as well as several red wine blends and varietals still maturing in barrels. Bottom: Don and Juanita Koch of East Wenatchee enjoy a splash at the Archibald James tasting room.
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alternating proprietorship — is working well both in the tasting room and production area, he said. “The wines are very different. The AVAs are very different,” he said. Each winery uses grapes grown in different AVAs (American Viticultural Areas), using different procedures and aging practices. Stemilt Creek wines are made with grapes grown on the steep hills on the Mathison ranch. The high-elevation vineyards produce excellent grapes for making classic European-style wines. The winery bottles predominantly red wines, occasionally a rosé and a semisweet Riesling. For his own wines, Cohen purchases grapes from vineyards near Lake Chelan, Benton City and Wallula Gap. He employs minimal intervention techniques, often using natural occurring yeasts, and always minimal additives and subtle oaking to preserve natural fruit flavors. Archibald James bottled about 750 cases of its 2018 vintage this year. Cohen plans to increase production to about 2,000 cases by next year. Stemilt Creek produces about 1,600 cases of wine annually. Cohen began making his own wines at the same time he started making ciders after moving to Cashmere from the East Coast in 2017. Both go through a similar fermentation process and, often, barrel aging. All the wines were started in 2018 as Cohen was making, and more quickly releasing, his line of hard apple ciders. He purchases apples from Stemilt Growers, also owned by the Mathison family, for his ciders. “The nice thing about cider is that you can keep making it in different styles all year around,” he said. It’s a strategy to create revenue with cider while the wines mature, Cohen said. Ciders can be made and released after a few months of aging, unlike wines that need a year or more time to reach their potential. Archibald James dry and off-dry ciders are now being served in many local pubs and are distributed to stores, drinking establish-
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Clockwise from bottom left: Bryan Noyd’s wife Cyndi drew by freehand the mural representing the four seasons on the wall at Archibald James Wine and Ciderworks. Patrons enjoy the Archibald James tasting room. Stunning mountain views complement a wine tasting session.
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ments and restaurants throughout the Northwest. “It’s been a wild six months,” Cohen said about the chaotic tasks of moving equipment to the new location, making ciders and wines for two wineries in a new production area and then moving the tasting room. Seth Cohen and Leah Edwards moved to Cashmere in 2017 principally to start a cidery and winery in a place where apples and grapes are abundant and where they think their business can flourish. Avid skiers, hikers and mountain bikers themselves, the couple were also lured by
the region’s many outdoor recreational attractions. Cohen built his first cider and wine production area in a shop adjoining their Cashmere home. Archibald James, named after Cohen’s grandfather, quickly outgrew that space, which led to the partnership with Stemilt Creek. Cohen earned his Ph.D in food science and technology at Oregon State University, where Edwards earned her doctorate in veterinarian science. She works at Cascade Veterinary Clinic in Wenatchee. Cohen worked in wineries in Oregon and California before taking a
job as director of enology at Appalachian State University in North Carolina. Cohen said he enjoyed teaching, but always dreamed of starting his own winery/cidery. “The fruit is why we moved to Washington,” he said. “It’s been fun to have a broad range of diverse fruit to choose from. There’s so many different styles of wine and cider. That’s the fun part for me.”
Archibald James 617 Front St., Leavenworth archibaldjames.com F
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UPON FURTHER REVIEW
A TASTE OF NCW WINES WITH BARB ROBERTSON
Cascadian Outfitters Chardonnay 2016, $5 (12-ounce can)
Fielding Hills Cab Franc 2016, $40
Chateau Faire Le Ponte Grenache 2016, $38
Goose Ridge Estate Vineyard & Winery and Vineyards is the innovator responsible for this simple gem and the first to can Chardonnay in the state. The fruit comes from the Columbia Valley and has pleasing aromas including Honeycrisp apple, bright citrus and refreshing cucumber. It has a tickle on the tongue that adds to the fun of drinking wine out of a can! This is the perfect size to fit in your backpack the next time you hike up to the Enchantments. It would go great with a few crackers, a hard cheese and the view. If you head up to Leavenworth, make sure you stop by the Goose Ridge tasting room.
Cabernet Franc is one of my favorite grapes and Fielding Hills has always done a great job with it. The grapes for this wine were planted in 2000 and come from the Estate Riverbend Vineyard, on the Wahluke slope near Mattawa. The nose has deep red plum, blueberry, crushed rock and florals. There is plenty of depth on the palate with additional notes of olive-fig jam that lend a savory aspect to the lingering finish. Typically Cab Franc has a little more acidity than Cabernet Sauvignon, which makes it extra food friendly, especially with tomato-based sauces or barbecue. Make sure to visit the tasting room near Lake Chelan and enjoy the stunning views while you sip this stylish wine.
Grenache can be a very accessible table wine or a magnificent special occasion wine such as a Châteauneuf-du-Pape. The grape is a team player but can also stand on its own and shine. It’s great to see more plantings in Washington state and our local wineries expressing their own distinct versions of Grenache. The Grenache crafted by winemaker Doug Brazil is rich in strawberry and marionberry. Fleshy plum creates a velvety texture, while white pepper and clove add interest. A plate of bacon, Chateau Faire Le Ponte’s Grenache, a crisp evening and a warm fire on the patio equals perfection!
Barb Robertson City: Wenatchee Credentials: Earned advanced certification through London-based Wine and Spirit Education Trust; currently working toward higher-level diploma through WSET. Earned degree in marketing from Central Washington University. Owned The Wine Bin retail shop in Wenatchee for five years, as well as the Mission Street Bistro Wine 56
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Bar for 14 years. Has worked in the Northwest wine industry for more than 15 years, including sales, production and marketing. Was a judge for the 2011-18 North Central Washington Wine Awards competition, the 2017 and 2018 Cascadia Wine Competition and the Washington State Fair 2015-16.
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Archibald James Pinot Gris 2018, $25 While wandering the streets of Leavenworth last summer, my husband and I came upon the cider tasting room of Archibald James. We tasted through their entire lineup and every cider was elegant, dry and lovely, each with unique appeal. So, you can imagine that I was excited to try their just-released wine. The Pinot Gris did not disappoint! Apricot florals, crisp pear and just a bit of basil aromas lifted from the glass. The flavors on the palate brought in bright apple and zesty lime that lent itself beautifully to the curry that I paired with it. The grapes come from Clos Chevalle vineyard near Lake Chelan’s south shore.
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March / April 2020
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FOOD & DRINK
The right match Creamy brie, habanero marionberry jam, cracked pepper crackers, sweet pea shoot microgreens and fresh rosemary. Paired with dry pineapple agave cider. 58
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STORY AND PHOTOS BY HOLLY THORPE
Non-wine drink pairings for your meal
D
inner parties often shine a spotlight on food and treat the drinks as an afterthought. While your drinks shouldn’t steal the show, they should be a supporting cast to the spread you’ve prepared. Before you default to a bottle of generic red or white wine, consider these three foolproof pairings to add some new and interesting drink choices to your next soirée. All of the ingredients pictured were found in the Wenatchee area — and many of them are local.
APPETIZER
Pair with dry or semi-sweet cider Appetizers are usually lighter fare —
meaning they use subtle and complementary flavors and don’t fill up your guests too much before the main course. For an equally subtle and light-feeling drink pairing, consider dry or semisweet ciders. Sweeter ciders can be syrupy and might overwhelm the palate, but their dry counterparts tend to be the perfect balance of delicately sweet, botanical and bubbly. They pair well with soft cheeses like brie and mozzarella and tend to complement sweet add-ons like fresh fruit, jam, compote or honey. Finally, add some fresh herbs to bring out the herbal and earthy notes in the cider. Pear and apple ciders are a safe choice, but a dry apricot or peach cider would pair nicely as well.
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Pasta with italian sausage, mushrooms, shallots and red sauce (includes tomato, basil, roasted garlic, salt, black pepper, red pepper flakes, cayenne). Topped with grated parmesan and fresh basil. Paired with hoppy and moderately bitter India Pale Ale
MAIN COURSE
Pair with hoppy beer (India Pale Ale, pale ale, Imperial IPA) Beer in all of its versatility is a great choice for pairing with your main course. There is a beer for every dish. We favor hoppy beer varieties like IPAs, Imperial IPAs and pale ales for a few reasons. First, their bitterness and hoppiness hold up well to most bold flavors (red sauces, spicy foods, curry, tacos). They hold their own against heavier dishes and can act as a palate cleanser between bites. Consider how fruit flavors will play with different flavors in your dish. A mango pale ale with curry? Yes, please. Watermelon IPA with curry? Not our first choice. If you’re choosing your beer based on bitterness, look for the number
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of “IBUs” on the can. It stands for International Bittering Units. A really bitter Imperial or Double IPA will clock in around 90 IBUs, whereas a less bitter pale ale will fall under 50. Note that pale ales might be the safest choice for your more hop-phobic guests.
DESSERT
Pair with whiskey or scotch After a heavy meal and an evening of carbonated drinks, consider dessert your nightcap. We opted for something simple to prepare and plate up: chocolate and fruit. We also picked a spirit that comes in hundreds of varieties to suit every taste. Whiskey or scotch can be served over ice, with an orange twist or neat, at room temperature. Don’t store your spirits in the freezer and
serve them ice cold — it dulls their flavors and diminishes their complexity. And, despite many strong opinions on both sides, serving whiskey over a rock or with a few drops of cold water (not enough to dilute it) can bring out its flavors. If you’re looking for something spicier with more savory notes, try rye. For something typically smoother and with sweeter notes (vanilla, oak), grab bourbon. Scotch, like whiskey, also comes in every flavor profile you can imagine, but what scotch does exceptionally well is peaty or “smokey” flavors. Consider what you’ll be serving: dark chocolate with or without additional flavors? Berries that are sweeter or tangier? Dried fruit that’s rich (like dates or figs) or lighter (like apricots)? Better yet, grab a few different bottles and let your guests decide which pairs best. F
Salted dark chocolate, fresh raspberries, strawberries and blueberries, dried dates and garnished with fresh mint. Paired with rye whiskey over ice with an orange twist.
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PARTING SHOT
PHOTO BY KARSTEN LORENTZ
Editor’s Pick
I am not one of the judges who selects winners for the annual Foothills Photo Contest. I leave those hard decisions to a group of professional photographers. When they have made their top picks, I go through the remaining entries and choose my favorite shot. This year, it’s a self-portrait by Karsten Lorentz of Wenatchee, taken with a camera phone using a timer. He captured a cool moment in a unique location. I like the incredible scene looking northeast from atop Mount Maude in the Entiat Range, as well as the fact that the subject is not smack-dab in the center of the image. Here’s what Karsten wrote about the photo: “I have a penchant for stacking rocks and building cairns wherever I go under the guise of improving route-finding, though I really just get great joy out of balancing things. In this moment I was challenged to become part of a cairn, and for a short moment of a few microseconds I helped guide hikers to the summit of Mount Maude in the Entiat Mountains.” — Marco Martinez, editor
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