Foothills Magazine July-Aug 2015

WENATCHEE ◆ LEAVENWORTH ◆ CHELAN ◆ AND ALL OF NORTH CENTRAL WASHINGTON

OOTHILLS July-August 2015

TAKE A DIP Put some salsa in your summer

Inside South Shore Hot Spot Nefarious Cellars is leading the way

Leavenworth U-Pick Roots Produce is growing

EDITOR’S LETTER

Get out there T

his issue includes a lot of outdoors-related stories and photos, including the centerpiece that features three very different takes on salsa.

We’re fortunate to have a long growing season here. Like many others, I dabble a bit in vegetable gardening — nothing too serious, just tomato, jalapeño, green pepper, zucchini, basil and cilantro plants. I installed a drip irrigation system with a timer this year, but I don’t quite trust it yet to keep my plants happily watered, so I usually check on it once or twice a day to make sure nothing is water-starved. I guess that makes me a nervous gardener.

Gardening is one of the many things that makes summer a great time to call North Central Washington home. There are so many more. That’s why we see so many visitors making the haul over Blewett, Stevens and Washington passes to enjoy our rivers, lakes, mountains, wineries, restaurants and other attractions during June, July and August.

Outdoor entertainment is part of that draw, whether it’s Leavenworth Summer Theater’s lineup, the relatively young Ohme Gardens concert series or the granddaddy of them all — at least regionally — The Gorge Amphitheatre.

My first concert was at The Gorge, way back in 1988. The band was Toto, which had scored some big hits in the 1980s, including Hold the Line, Africa and Rosanna. I was less than a week away from graduating from high school when my brother invited me to join him and my cousin to make the drive to the still relatively unknown concert venue in the middle of nowhere. It was called Champs de Brionne Music Theatre back then, but most people referred to it as Champs de Brionne Winery. You could buy a bottle of wine from the adjacent winery and take it into the concert grounds, which back then consisted of an open grass-seating area in front of a basic stage. Seating was limited to a few thousand people at most. It was very different from The Gorge we know today.

So go ahead, head out this summer and make some new memories. Maybe some of them will involve wine and live music.

Marco Martinez, editor

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Contents

6 Page 8 10 14 16 Page 22 28 34 38 42

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Fast 5

Take a walk around NCW

Bites & Brews

Saddle Rock Pub & Brewery is a Wenatchee favorite

Rambler On

1958 car is a custom classic

Beauty Walk Dr. Peterson’s garden

Pick Up

U-pick produce & flowers

A Good View Dry Gulch offers 685-acres of uncrowded scenery

Salsa Season

Dip into a fresh must-have

Get A Ticket Go out and see a show

Get The Gear How golf pros prepare

Locally Made Inside Nefarious Cellars

OOTHILLS A BIMONTHLY LIFESTYLE MAGAZINE ABOUT NORTH CENTRAL WASHINGTON

Publisher Rufus Woods rwoods@wenatcheeworld.com Managing editor Cal FitzSimmons (509) 665-1176 fitzsimmons@wenatcheeworld.com Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com

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General Manager, advertising and sales Joe Pitt (509) 664-7143 pitt@wenatcheeworld.com Design Michelle Naranjo Nancy Phillips Jessica Trondsen Justin Umberson Staff writers Mike Irwin, Dee Riggs, Rick Steigmeyer Proofreader Joanne Saliby Staff photographers Mike Bonnicksen, Don Seabrook Contributing editor Russ Hemphill Proofreader Joanne Saliby

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On the cover: Summer means salsa in garden-rich North Central Washington.

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1

Hoof it at Hydro Park

BY MIKE IRWIN

Dogs walkers, power striders and duck dodgers (lots of waterfowl) populate this wonderful, winding riverside trail that connects the two parking lots at the Kirby Billingsley Hydro Park. Where? About 2.5 miles south of East Wenatchee on Highway 28. Distance? About 0.75 miles, one way, from the north parking lot to the south lot. Shady? Groves of big trees invite lazing on the lawn, while lines of smaller saplings shade the Columbia River’s banks. What’s special?

The nearby river cools this walk on even the hottest days, while stately willows add riverbank resting spots. Family friendly?

Sure, as long as the kids like to swim, bike, whack a few tennis balls or play baseball or soccer. The park has facilities for all those activities.

Fast 5

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Promenade to Pybus

No local strolling list would be complete without the Apple Capital Recreation Loop Trail.

Our favorite stretch runs from Walla Walla Point Park to Pybus Public Market, mostly because there’s gelato at the market. Where? The park-to-Pybus stroll winds along the west side of the Columbia River within Wenatchee’s city limits.

Distance? About 1.5 miles, one way. Shady? Half and half, with the coolest, shady stretch near the the Wenatchee Row and Paddle Club’s boathouse. What’s special? It’s our most civilized trail: restrooms, food vendors, art displays, flower gardens, mini-train, river access.

Family friendly? Yes, it’s paved and level with wafting river breezes. And did we mention gelato?

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Stroll Summer EDITION

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Walk at Riverwalk

A favorite escape from Chelan’s summertime bustle is the quiet, shady trail in Riverwalk Park. Where? Adjacent to downtown on the banks of the Chelan River (the state’s shortest at 4.1 miles). Distance? A one-mile, mostly shaded loop with downstream spur trails. Shady? Oh yeah. Mature trees line the trail on both sides of the river. Benches, picnic tables and other resting spots are strategically located out of glaring sun. What’s special? Trail’s proximity to downtown makes it perfect for a post-meal stroll. Don’t miss the restored pilot house from the original Lady of the Lake and the above-river boardwalk, a favorite fishing spot. Family friendly? Very. Level paths with lots of park space for kids to gambol.

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Boogie on Blackbird

This unique island park laced by trails and dotted with a couple of kids’ fishing ponds is one of the Wenatchee Valley’s outdoor treasures. Where? At the Wenatchee River in Leavenworth. Distance?

About 0.66 miles, one way, but eager walkers can loop for miles. Shady?

You betcha. Sun-mottled trails lead to deep shade at the island’s center. Big trees overhang small, sandy beaches.

What’s special? Wildlife abounds.

Look for Canada geese (and goslings), herons, deer, salamanders at ponds’ edges. Big honkin’ fish can be spotted from the bridges. Family friendly?

Perfect for both kids and grandma.

Restrooms at either end.

Ramble at Daroga

Daroga State Park’s rows of poplars make strolling the grounds just plain irresistible. Where? It’s 6.5 miles north of Orondo on Highway 97.

Best walk starts at the swimming area and follows the curve of the park to the group camping area. Distance? It’s one mile, one way. Shady? Direct morning sun can make your walk pretty sweaty. But late afternoons are wonderfully shaded by mature windbreaks. What’s special? Lots to see. Created in the early 1960s by the Auvil family, the park is an interesting mix of river, shrub-steppe, distant cliffs and overhead power lines. Family friendly? Definitely. Grass lawns, shallow swim area, paved trails are perfect for kids.

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A taste and sip of Wenatchee

I Saddle Rock Pub & Brewery’s signature pizza is the Wenatchee, which has bacon and apple slices. Saddle Rock offers 12 beers on tap, as well as a limited bottle selection.

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n the weeks leading up to the opening of Saddle Rock Pub & Brewery in 2011, co-owner Chadd Fitzpatrick’s mind was occupied with food ideas. Flavor combinations for filling out the downtown Wenatchee pub’s menu would come to him at all hours of the day.

Then this thought struck him one night: “Why does Hawaii get a pizza?”

He was thinking, of course, about the Hawaiian pizza — Canadian bacon and pineapple for toppings — found on the menu of most eateries that serve pizza.

So Fitzpatrick set to work experimenting on a local alternative, landing eventually on smoked bacon and apples (either Fuji or Piñata because both maintain their flavor and crispiness after baking) as the toppings

FOOD & DRINK

STORY BY MARCO MARTINEZ PHOTOS BY NICOLE CONNER

A busy Friday night at Saddle Rock Pub & Brewery. The downtown Wenatchee business opened in October 2011. for what would become Saddle Rock Saddle Rock’s busiest days are Pub & Brewery’s signature pizza.

Tuesday (Trivia Night), Thursday (the “I wanted the pizza to identify with pub is home base for Run Wenatchee’s here,” he said. “It was a weekly group run/ no-brainer to call it the ◆ Win a $25 gift card walk), and Friday Wenatchee.” and Saturday (no We’re giving away a pair of $25 If customers aren’t gift cards to Saddle Rock Pub & explanation needed).

Brewery. To enter, send an email in the mood for pizza, Fitzpatrick said to foothills@wenatcheeworld. there are plenty of the vision he and com. Include “Saddle Rock other menu options to business partner Jason Giveaway” in the subject line consider — appetizers, and your name and phone num- Doten had for Saddle salads, sandwiches and ber in the email. We’ll pick two Rock has proven winners at random. Entry deadwraps. Food is part of line is 3 p.m. Sept. 21. Employees successful, but starting of The Wenatchee World and the equation that has any business is an made Saddle Rock Pub their immediate families are not unsettling feeling. eligible.

“You have this & Brewery a popular dream, this niche, spot. Beer is another that you believe in,” Fitzpatrick said. major draw, with 12 regularly rotating “But you don’t really know how much taps. “We maintain consistency with other people are going to believe in it. the styles of beer we serve, but not the Thankfully, it’s worked out for us.” F specific labels,” Fitzpatrick said.

Saddle Rock Pub & Brewery 25 N. Wenatchee Ave., Suite 107 (509) 888-4790 saddlerockbrewery.com Hours: 11 a.m. to 10 p.m., Monday through Thursday; 11 a.m. to 11 p.m. Friday and Saturday

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Rick Duoos is reflected in the half-moon headlight covers on his 1958 AMC Rambler Custom Sedan.

Rick Duoos with his 1958 AMC Rambler Custom Sedan.

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The wrap-around windows are a quirky car feature.

WHEELS OF WONDER

STORY BY SHARON ALTARAS PHOTOS BY MIKE BONNICKSEN

A Little Car with

‘A Lot of Class’ R

ick Duoos has owned 61 vehicles — many of them sought-after classics — but it’s a beige 1958 AMC Rambler custom sedan he’s hung on to all these years.

A product of the 1954 merger between Nash-Kelvinator and Hudson Motor Car Co. to create American Motor Corp., the Rambler was one of the top-selling vehicles in 1958 because of its compact size.

In 1986, the Chelan Falls resident purchased the old car for $1,000. It’s insured for $3,800 today, making its rise in value marginal (a thousand bucks in 1986 is equivalent to about $2,150).

But Duoos, a shop mechanic for the Chelan County PUD, knows what makes the AMC so special.

“I really liked the looks,” he says of the car he saw for sale in the parking lot of the Twisp Burger King nearly two decades ago. (He was on his way to Mazama to purchase another car — a blue 1960 Chrysler Valiant he bought for $100.)

A car ahead of its time, the Rambler boasted unibody construction and a front suspension “very like MacPherson struts that came later,” says Duoos.

Four vent windows allow for “good air flow with not a lot of noise,” and the sedan came stock with air conditioning, which Nash-Kelvinator invented in 1938.

His Rambler has an overhead valve 195.6 cubic-inch, six-cylinder engine designed in the ‘30s by Nash. It has a three-speed, column-shift manual July / August 2015

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The car features an oil-bath air cleaner. Air for the engine is filtered through oil and debris is left in the oil. transmission with overdrive.

Quirks include brakes that must be adjusted manually and an oil-bath air filter that traps dust using a removable and reusable steel mesh strainer located in a basin of oil. “It does a better job of cleaning the air than paper,” says Duoos.

There is also no engine oil filter, so the car “can’t go over a thousand miles without a change.”

“I just think it’s got a lot of class,” he says. “That’s not an opinion that’s shared by anyone I know in Minnesota.”

A former resident of Minneapolis, Duoos drove the car to St. Peter, Minn., in 1994 for his 20-year high school reunion, and participated in a Fourth of July parade.

He says the reception he got was less than friendly. Some cussed when he drove by. A parade clown walked past and yelled: “What? They ran out of classic cars?” At a car show afterward, a man gestured to the vehicle and told his son, “That’s worth about $250.”

“I don’t know what the deal is with people in Minnesota,” says Duoos.

He says that Ramblers have a mistaken reputation of being built 12

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There’s lots of chrome on the car. from leftover Chevrolet and Ford parts. In reality, American Motor Corp. issued Ford and General Motors’ parts manufacturers to make parts for the Rambler to AMC’s standards.

For many years, Duoos used the Rambler as his daily driver and took his wife and two children on half a dozen or so road trips to Minnesota in it.

The first, just a month after he

bought the car, was the most memorable.

“The motor was in such bad shape that I thought I might start rolling backwards before I made it to the top of McNeil Canyon hill.

“It was in first gear, my foot was to the floor and we were going about 3 mph,” he says. “I thought: ‘Oh no.’ But I went to Minnesota anyway.”

On the drive back, the thermostat failed. His wife woke him up at about 1 a.m. between two towns in Montana to tell him the car was making noises. They spent the night at the nearest rest area.

“When we got back home, I parked the car, pulled out the motor and rebuilt it for the first time,” he says.

Including the AMC, Duoos owns just four of the vehicles that once were titled

EXPERIENCE

The car has a “Continental kit” which moved the spare tire from inside the trunk to this mount on the back of the car. to him. He’s also got an old Chevrolet truck and two Hyundai Accents.

He bought the Rambler when his son was 2 1/2-years-old and his

daughter was just 1.

The car chauffeured both his kids for their weddings.

“It still has the original paint, with 3,546 shopping cart dings,” he quips. “But

now it lives in the garage and I make sure to drive it to empty and refill the gas tank each year.

“My kids would never let me get rid of it.” F

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HOME & GARDEN

STORY AND PHOTOS BY DEE RIGGS

Climbing plants cover sections of an old schoolhouse in Dale Peterson’s garden, which surrounds his Manson dental office. A welcoming sign greets people who stroll through the garden. Behind the sign are numerous hostas.

‘Sense of calm’ Manson dental office surrounded by stunning garden

Y

ou don’t have to have a toothache or a faulty crown to visit Dr. Dale Peterson’s dental office in Manson.

Peterson welcomes all comers to stroll through the gardens surrounding his office at 160 Wapato Way. “I hope people appreciate the beauty of it, the sense of calm,” Peterson said.

The circular walk takes people around an old building that was once a schoolhouse and, later, a library. It was also used as a church and as a community meeting place.

Peterson stores his gardening tools inside now. He said he doesn’t think the building has much other use, as it has no insulation, bathroom and an inadequate heating system.

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Dale Peterson

Peterson bought the land and old building in 1985 and moved his offices into an expanded building that had housed a gift shop. Gradually, he took out grass and added plantings. He also moved trees around and used flat rocks that he scavenged from the area to make paths.

His favorite area is the back of the old schoolhouse, which is shaded and features lots of hostas.

Peterson putters in the garden before work and relies on an assistant for some of the more labor-intensive work.

Gardening, to Peterson is enjoyable.

“It’s meditative,” he said. “You don’t have to think about anything except the task at hand.” F

Pink roses front the entryway to an old schoolhouse that Peterson uses as storage for garden tools.Â

HOME & GARDEN

STORY BY DEE RIGGS PHOTOS BY MIKE BONNICKSEN

U-pick delight

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Couple opens their farm to blueberry and flower lovers

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n 2007, Dan and Becky Wilkinson were looking for jobs in Leavenworth.

They had decided to move there from California to be closer to their son, daughterin-law and new grandson. “We decided that whoever got an offer first would take the job,� Dan said.

Dan and Becky Wilkinson started Roots Produce and Flower Farm after moving to Leavenworth in 2007.

Michelle Wells of Wenatchee helps her nephew, Morgan Pflugrath, 7, pick flowers at Roots Produce and Flower Farm in Leavenworth last summer. Dan Wilkinson made the quail-shaped fence pickets seen in the foreground.

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Roots Produce and Flower Farm 8291 Icicle Road, Leavenworth 548-7543 Open 7 a.m. to 7 p.m., Tuesdays through Sundays.

U-pick blueberries sell for $2.50 a pound; U-pick flowers sell for $6 a bunch, with a bunch being what will fit into a wide-mouth canning jar.

Within a few months, Becky got a job as a counselor at Osborne Elementary School.

Was Dan upset?

Not a bit.

“I won,” he said. “I got to be the gardener.”

Over the next few years, Dan, with Becky’s help, grew a 4-acre piece of land into Roots Produce and Flower Farm. Two of the acres are in blueberries and about half an acre is in flowers. In an area about 18

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Above: It’s not uncommon to see Bilbo the Rooster in the garden. Left: Roots Produce and Flower Farm can be found on a 4-acre parcel along Icicle Road near Leavenworth. Below: Becky Wilkinson picks Benary’s giant mix zinnias for a wedding.

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Above: Bells of Ireland is one of the few green flowers at Roots Produce and Flower Farm. Below: Giant deep red zinnia is also grown.

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200 feet long, the Wilkinsons raise raspberries. While the Wilkinsons sell at the local farmers market, most of their product is U-pick.

“The interaction with the people is the most enjoyable thing,” Dan said.

The couple are steeped in growing things. Dan studied ornamental horticulture in college, and the couple owned a flower shop in California early in their marriage. Later, both went back to school to become educators. Dan was a teacher and a principal; Becky was a teacher, then a school counselor. They also operated a lilac farm in California.

In Leavenworth, the Wilkinsons bought land that had not grown anything commercially for 50 years, Dan said. He got the soil tested and found it was acidic — perfect for growing blueberries. Dan planted 900 blueberry plants in the spring of 2008, then knocked the flowers off for a couple of years so the energy would go into the root system.

By 2011, the organically grown blueberries were ready for the public.

First to ripen are the Dukes, which

Dan says are big and tart; then come the Liberties, which are sweeter and Dan’s favorite. The U-pick season is July and August.

The blueberries are on the lower part of the land; U-pick flowers take up about half an acre. Among them are lilies, zinnias, asters, cosmos, celosia, amaranth, sunflowers, bells of Ireland, dahlias, sweet peas, statice, snapdragons, stock, Queen Anne’s Lace and snow on the mountain.

Dan says his favorites are the lilies and the zinnias, but that’s always changing.

“I really like whichever flower I’m picking this moment,” he said.

When he’s not gardening, Dan is driving a school bus for the Cascade School District. That, he said, gives him lots of time to spend in the garden.

“I have to pinch myself,” he said.

“This is what I always wanted to do. I love taking a small seed and putting it in a tray and nurturing it and watching it sprout and grow, then to see that beautiful blossom come out.” F

Above: A succulent garden is next to the chicken coop. Left: The Wilkinsons grow more than a dozen different flowers.

Flower and produce classes Roots Produce and Flower Farm is offering a pair of three-day workshops for people wanting more information on growing food, flowers and designing flower arrangements. The owners have joined with a local bed and breakfast to host workshops, which include lodging and meals, for $360 July 14-16; and for $390 July 31-Aug. 2.

The workshops are limited to eight people; reduced prices are available for locals who don’t need a place to stay.

Information: 548-7543

246 n mission | WenatcheePD.com | Like us!

Above: Giant purple zinnia color the landscape. Below: The U-pick blueberries are grown organically.

July / August 2015

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The trail

Hikers head off into the 685-acre Dry Gulch Preserve. Top: A male Northern Harrier hunts in the Dry Gulch area.

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OUTDOORS

STORY BY GARY JASINEK PHOTOS BY MIKE BONNICKSEN

less traveled Nearby trail to Saddle Rock is less crowded, offers spectacular views

A

sunny Saturday morning in May. Too many cars overflow the trailhead parking lot at the end of Circle Street near Appleatchee Riders. Almost all their occupants are forming a hiker conga line trudging up the southern slopes of Saddle Rock.

You know, Saddle Rock, the iconic 1,000-foot-tall hill that lures so many visitors, its trampled shoulders require extensive rehabilitation.

Meanwhile, just to the south, a smooth gravel road heads up a canyon in a perfect-for-hiking gradual incline.

It passes reedy ponds that in spring harbor ribbiting frogs and red-winged blackbirds by the dozens. Then the road turns and rises on switchbacks to expansive views from the top of what’s said to be Washington’s largest earthen structure, a dam that dominates this place called Dry Gulch.

And there’s hardly anybody here.

The 685-acre preserve has much the same natural history as adjacent Saddle Rock. Deer and coyotes are occasional visitors. Its hills are dotted with shrub-steppe bunchgrass, lupine and balsamroot.

It’s the unnatural history of Dry

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The plateau offers spectacular views, including the tops of the rocks that form Rooster Comb.

Arrowleaf balsamroot seeks out the sun on the ridge between Rooster Comb and Dry Gulch. The area is great for viewing wildflowers during the spring months.

Gulch that may incline many hikers away from it and toward Saddle Rock.

But some might say that what the hand of man has wrought here makes it more interesting and, if viewed with a squint, more scenic.

For about 10 years before it began running dry in 1994, one of the most productive gold mines in the country operated here. The Cannon Mine extracted nearly 1.25 million ounces of gold and 2 million of silver through its mouth near where Wenatchee School District buildings now sit on Circle Street. For perspective, that gold, ultimately smelted in Germany, weighed the equivalent of 16 Ford F-150s, well equipped.

Tailings from the mine were pumped 6,000 feet up to the impoundment behind the dam and eventually filled in the canyon.

The mine was capped and residue from the operation sealed away in the 60-acre impoundment in such a way to minimize future impacts.

But the dam itself, which consists of 4.5 million tons of fill, along with the huge sections of canyon walls that were sliced away to create it, forever and dramatically changed the natural landscape in ways that make the trailerosion issues on Saddle Rock seem petty, though they’re not.

It may not be God’s creation, but still Dry Gulch can be a lovely and accessible place to hike and ride horses, thanks to Dry Gulch Preserve LLC, the spinoff of Appleatchee Riders that purchased the property from mine owners Asamera Minerals in 2007. Dry Gulch partnered with Chelan-Douglas Land Trust to maintain the property as a conservation preserve.

As part of the sale, Asamera

Reclamation projects started in the Dry Gulch area after the Cannon Mine closed in 1994. stipulated that few new trails would be built and that bikes and motorized vehicles would be prohibited.

Bikes have not been a big problem, said Dee Olin, a member of the Dry Gulch Preserve board. But illegal construction and unauthorized use of out-of-bounds trails and roads already

in the preserve — they’re another story.

Olin said the preserve has spent thousands of dollars on no-trespassing and other signs, only to see them disappear or destroyed. “As fast as we put them up, people take them down.”

Some non-legit trails have been created simply by the repeated

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It’s common to see a busy parking lot at the Saddlerock Trailhead, yet few people are on the trails around Dry Gulch. tromping of boots across previously undisturbed tracts. Others have been cut into hillsides at night by someone with a headlamp and polaski, she said.

“We know who they are. We just haven’t been able to catch them.”

Olin’s also concerned about pet owners who let their dogs run free around people on horseback. Dogs must 26

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be leashed at all times in the preserve, for good reason. Olin said loose dogs have caused three incidents in the past year where riders required an ambulance, one of which couldn’t reach the victim because a car was illegally parked in front of the trailhead gate.

The official, recognized trails in the preserve, shown on a map at the

trailhead, are few and far between.

There’s the 1.2-mile road to the top of the dam, a 1.8-mile spur trail that cuts to the left off the road just before the dam and heads to the top of the plateau to the south, and a three-quarter-mile route that heads east two-tenths of a mile from the trailhead, just beyond the bowl that

contains an auxiliary horse arena.

The view from the top of the plateau is particularly striking, with clear shots toward the river, Mission Ridge and Saddle Rock, the top of which is lower than that vantage point.

There are no signs beyond the trailhead designating where visitors should or should not be. So unawares, even well-intentioned hikers might continue beyond or above the dam on roads that technically are closed. Or take a road that heads up to the nearby hill called Rooster Comb without knowing that they’re traipsing across a section of private land, or trodding a well-used trail that was illegally installed.

More signs are coming soon, Olin said. They’ll be sunk in buckets filled with concrete in hopes that they’ll be too difficult for pesky vandals to remove.

It’s the irony of Dry Gulch, a place where heavy equipment once moved mountains but now is concerned with the indentations Vibram soles make in the dirt. F

Colorful Lupine thrives alongside one of the many trails in the Dry Gulch area.

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KITCHEN CREATIONS

Salsa...

the spice o

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STORY BY M.K. RESK

e of life

PHOTOS BY GINA MORTON

I

t comes in red, green and multicolored versions, its roots go back to Aztec times, and it’s the top-selling condiment in the United States. Salsa brings an extra kick to the dinner table.

As with many favorite foods which have been adapted through the ages, it’s hard for historians to agree on just where salsa was first made and what exactly was in it. But we can all appreciate that as the union of tomatoes and peppers has traveled from Latin American countries throughout the world, it has become universally appealing.

That appeal is especially evident in North Central Washington, where a long, hot growing season helps area gardeners produce gardens full of the staple ingredients found in most traditional salsas. There are also those who take salsa beyond the traditional by using ingredients you wouldn’t necessarily associate with salsa.

But before we go any further with this tasty story, let’s look back.

Salsa means “sauce” in Spanish.

But salsa appears to have hopped to Spain on a boat. According to The Nibble’s online salsa history, King Ferdinand and Queen Isabella’s doctor was credited with bringing peppers back to Spain from his voyage to the West Indies with Columbus in 1494. Documentation by a Franciscan missionary in Mexico during the 1500s shows how the Aztecs had long combined peppers and tomatoes to make a yummy sauce. Chiles were first domesticated in Latin America in 5200 B.C.E., tomatoes in 3400 B.C.E. Since then, the quest has been on for salsa makers to create, share and innovate.

Raquel Navarro grows a garden that has many of the ingredients she uses to make her salsas.

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Peppers come in all colors and levels of spiciness. Not sure how spicy a pepper is? Visit pepperscale.com for an abridged version of the Scoville scale.

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RAQUEL NAVARRO

grew up in Michoacán, Mexico, and has lived in Wenatchee since 1989. She is wellknown in her extended family for her salsa and her spicy food. She doesn’t travel anywhere without her homegrown peppers, and usually her salsa jars, as well. According to her niece, Norma Gallegos, Raquel even brings her home-grown peppers to top her pizza at Pizza Hut. She often cooks for large family gatherings and parties, and she leans toward the spicy end of the cooking spectrum.

Raquel takes her salsa seriously, and adapts her recipes to suit whatever dish she is making and for whom-

ever she is cooking. She proudly makes every traditional Mexican dish and will accompany each dish with the type of salsa (ie. salsa verde, pico de gallo) that works best. She says it’s important to start with the main dish served and dress up her salsa to match it.

Raquel grows her ingredients fresh in her salsa garden, and dries and freezes peppers for year-round use.

For this very creative and talented cook, it’s hard to pinpoint an exact recipe, but she says a perfect salsa always involves tomatoes, the right chile peppers, cilantro, oregano, Mexican peppered vinegar, salt and a touch of lime.

Raquel cooks all the time, and if salsa is two days old, Gallegos says, she’ll say, “It’s too old. Let me make you some fresh stuff.” Another tool that adds to her delicious salsa is the fact that she uses an authentic Mexican molcajete (mortar and pestle) to grind her ingredients. This imparts its own flavor to the salsa.

From a basic salsa, Raquel might add pinto beans and homemade, hand-rolled tortillas to create a very

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Raquel Navarro is known to bring her fresh salsas along for sharing at parties. authentic meal. Her meals are often accompanied by refreshing horchata, a cooling and sweet rice beverage.

Gallegos says of her aunt, “She’s always in the kitchen. Her kitchen is very inviting. I always have to eat her salsa, no matter what my diet. We go to parties where there’s a whole Mexican banquet. She’ll bring her salsa and everyone loves it. They love her.”

Raquel Navarro’s Basic Salsa Roja (Red Salsa) 8 roma tomatoes 3 jalapeño peppers 1 onion bunch of cilantro dash of oregano salt to taste splash of Mexican vinegar Chop produce and mix in blender to desired consistency and spiciness.

Yield: about 12 ounces Note: Raquel adds other ingredients depending on the season and her guests’ preferences — garlic, lime, avocado and cucumber are popular additions.

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Above: The star of the Orondo Ruby Cherry Salsa. The Orondo R packed by Chelan Fruit Cooperative, and then sold and distribu Marketing.

Below: Smokeblossom’s Yellow Fever Salsa Fresca is a tasty b

Tim Putnam of Smokeblossom restaurant and catering is the creative mind behind the Yellow Fever Salsa Fresca.

For a decidedly new, innovative adaptation of traditional salsa that showcases local produce, here are two exciting nouveau salsas to try and a bit about their background:

TIM PUTNAM

is known locally as the talented chef behind popular Smokeblossom restaurant and catering. Tim is a trained professional who worked as a personal chef in Texas before moving to Wenatchee several years ago. His creativity in the kitchen, blended with his Southern, spicy tastes, is a sure-fire bet to win over your tastebuds with his favorite salsa recipe.

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Smokeblossom’s Salsa Fresca 4 cups of green-, red- and yellowfleshed tomatoes 1 medium red onion (tight dice) 2 large jalapeños (seeded and diced) 3 tablespoons of Yellow Fever Chili Splash (see instructions below) 1 teaspoon sea salt 1 tablespoon fireweed honey Juice from 2 Persian limes 1 cup chopped cilantro Start by cutting an X in the bottom of the tomatoes and place in simmering salted water, blanch for 30-40 seconds till the skins start to blister.

Shock tomatoes in ice bath till chilled and transfer to cutting board.

Using a non-reactive bowl, whisk the Yellow Fever Chili Splash, salt, honey and lime juice till the honey is emulsified, set aside.

Peel the tomatoes, cut off the stem-top cap and squeeze to de-seed them (gently, lest you end up with seeds on your best

bib apron). Cut the de-seeded tomatoes into half-inch dice.

Finish by adding the tomatoes, red onion, jalapeños and cilantro to the Yellow Fever Chili Splash mix, toss and let stand for 20-30 minutes at room temp so flavors marry.

Yellow Fever Chili Splash 1 habanero chili pepper (seeded and ribbed out) 10-12 Golden Tabasco chilies 4 tablespoons turbinado sugar 2 tablespoons sea salt 1 cup Goya-brand bitter orange 1 cup cider vinegar 1 cup smoked Walla Walla sweet onion 3 tablespoons fried garlic chips In a non-reactive 2-quart saucepan, add all ingredients and simmer over medium heat for 10 minutes, let cool, transfer to blender and spin smooth.

Photo provided Photo provided

rry Salsa. The Orondo Ruby is handpicked from the trees, then sold and distributed to grocery stores by Chelan Fresh

Cory Wray, director of marketing and branding for Orondo Ruby, asked cousin Connor Cuhl and his girlfriend Natalie Bruce — both trained chefs — to create a salsa centered on the famous cherry.

Orondo Ruby Cherry Salsa

alsa Fresca is a tasty blend of fresh ingredients.

CONNOR KUHL and his girlfriend, NATALIE BRUCE, live in

Spokane but are connected locally to the Orondo Ruby cherry family.

Connor’s cousin, Cory Wray, asked Kuhl and Bruce, both of whom have worked in restaurants and are trained chefs, to help them develop a tasty salsa recipe featuring the family’s “only grown in Orondo” specialty Ruby cherries. The result is fantastic.

Wray says the higher sugar and acid in the Orondo Rubies (20 percent more than Rainiers) mix perfectly with jalapeño and lime, and their firmer skin, “crispiness,” and large size make them great salsa partners. If you’re not inclined to try to make this recipe on your own, head to South in Wenatchee and Leavenworth to try their seasonal version.

Tortilla chips 7 ounces of Orondo Ruby cherries 1/4 jalapeño or pepper of desire 3 green onions 2 cloves garlic 1-2 oz lime or lemon juice 1/2 teaspoon cumin 1/2 teaspoon chili powder Salt

Pit cherries then cut into preferred size.

Mince garlic, slice green onion thin. Juice either lime or lemon. Add seasonings and stir. F

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NCW EVENTS

Live from the

STORY BY MARCO MARTINEZ

great outdoors There’s no shortage of outdoor entertainment this summer.

Photo provided by sasquatchfestival.com

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om

Photo provided

The Gorge Amphitheatre The granddaddy of NCW concert venues, The Gorge opened its season with Sasquatch Festival on May 21.

Ten more concert dates are scheduled for July, August and September. The lineup of big-name acts is a little bit country and a little bit rock ‘n’ roll. The music dominates, but it’s hard to ignore the gorgeous views.

This Grant County venue does not disappoint, as evidenced by the nine times it’s won Pollstar Magazine’s award for Best Outdoor Music Venue.

Photo provided

Lineup July 11: Zac Brown Band July 25: Train, The Fray and Matt Nathanson July 31-Aug. 2: Watershed Festival featuring Dierks Bentley, Florida Georgia Line and Carrie Underwood

Aug. 8: Sam Smith Sept. 4-6: Dave Matthews Band Sept. 12: Foo Fighters

Photo provided

Photo provided

Ohme Gardens Summer Concerts in the Gardens Now in its second year, this Thursday series is the brainchild of regional promoter Robert Sandidge (RLS Productions). Sandidge has installed a stage that has the Wenatchee Valley as its backdrop. The stage’s foundation pilings are permanent, but the stage is a temporary set-up, allowing the garden to retain its majestic views on non-concert days.

Looking for a feel-good aspect? RLS contributes a portion of the gate from each show to the Wenatchee Valley College Foundation’s scholarship fund.

Lineup (all shows start at 6:30 p.m.)

July 9: Michael Powers Group July 16: Kelly Thibodeaux and Etouffee

July 23: The Lloyd Jones Band July 30: The Peter Rivera Band Aug. 6: The Wenatchee Swingin’ Big Band

For more information and to purchase tickets, visit RLStickets.com or call 669-6872.

Left: The Gorge Amphitheatre during Sasquatch! Festival.

Top Center: Dave Matthews Band will perform at The Gorge Amphitheatre Sept. 4-6.

Top Right: The Lloyd Jones Band will play July 23 at Ohme Gardens Summer Concert Series.

Bottom Right: The Peter Rivera Band performs at Ohme Gardens on July 30.

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Mill Bay Casino Deep Water Amphitheater A visit to this Manson venue is like a trip to yesteryear, with nearly all the acts a few years or more from their heyday. Still, it promises to be a lot of fun.

The 1,600-seat concert venue offers covered seating but in the great outdoors with Lake Chelan nearby. In the mood for a little gambling? Hit the Mill Bay Casino either before or after the show.

Lineup (all shows start at 8 p.m.)

July 18: Saturday Night Live Vets: Rob Schneider, Jon Lovitz and Tim Meadows

Photo provided

Manson Summer Nights Concert Series In its second year, this music series is set at Leffler Field in Manson, near the north shore of Lake Chelan.

A local musician brought the idea of a Manson music series to Kim Ustanik, owner of Mountain View Lodge & Resort, and she ran with it. She’s back this summer with another strong lineup. Improvements have been made to Leffler Field, including relocation of the beer/wine garden — The Stormy Mountain Lounge — to a spot near the stage. Other food and drink concessions have been upgraded.

Ustanik works with Chinook Entertainment to book the musical talent, which runs a weekly circuit of multiple cities in Eastern Washington, including Wenatchee.

The bands’ tour of Eastern Washington cities is known as the Chinook Run. Like the Centennial Park series in Wenatchee, the Manson Summer Nights Concert Series features local opening acts and regional headliners covering a variety of musical genres.

July 24: MC Hammer July 31: Martina McBride Aug. 7: Michael McDonald Aug. 29: Pat Benetar & Neil Giraldo Sept. 4: Morris Day and The Time, Salt-N-Pepa, Naughty by

Nature, Tone Loc and Sir Mix-A-Lot For ticket information, visit ticketmaster.com.

Photo provided

Photo provided

Top Left: Pat Benetar and Neil Giraldo at Mill Bay Casino Deep Water Amphitheater Aug. 29.

Lineup (Gates open at 6 p.m. with show times from 6:30 to 8:30 p.m. Tickets are $10, with children 12 and under free.)

July 5: Zach Hinson (country) with Brogan Kelly July 12: Jason Spooner (folk rock) July 19: Daniel Kirkpatrick & The Bayonets (indie rock

Above Left: MC Hammer at Mill Bay July 24.

and blues) with the Kevin Jones Band

July 26: Nick Foster Band (indie folk rock) with Olivia De la Cruz

Above Right: Martina McBride at Mill Bay July 31.

Aug. 2: The Hoyer Brothers (soul, blues) with Loose Change

Aug. 9: Down North (funk) with BOB-808 (pop/R&B) Aug. 16: Aaron Crawford (Americana, country) with

Left: Jason Spooner at Wenatchee’s Centennial Park July 10 and the Manson Summer Night Series July 12.

Eden Moody

Aug. 23: Blake Noble (world rock) Sept. 6: Summer Night Bash festival with Rust on the Rails 36

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Photo provided

Left: Alyse Black sings for the crowd during the Centennial Park Concert Series last year.

Below: Blake Noble will be the last concert of the series at Centennial Park on Aug. 21.

World photo/Mike Bonnicksen

Bottom: “Into the Woods” launches the Leavenworth Summer Theater season on July 3 at Ski Hill Amphitheater.

Summer Concert series at Centennial Park Downtown Wenatchee is the home of this family-friendly run of Friday concerts that begin July 10. Centennial Park on the northwest corner of Wenatchee Avenue and Yakima Street fills up with music lovers of all ages to hear a great variety of local and regional musicians.

The free concert series is sponsored by the City of Wenatchee’s Parks and Recreation department. Parks and rec has a booth at each show with kid activities. Chris & Becky’s Gyros food truck will also be at each show selling its tasty treats.

Lineup (opening act 7 to 7:45 p.m. and main act 8 to 9:30 p.m.)

July 10: Jason Spooner (folk rock) with Mugsy’s Groove July 17: Daniel Kirkpatrick & The Bayonets (indie rock and blues) with Kevin Jones

July 24: Nick Foster Band (indie folk rock) with Lindee Hoshikawa July 31: The Hoyer Brothers (soul, blues) with Just Us Aug. 7: Down North (funk) with Prefunc Aug. 14: Aaron Crawford (Americana, country) with Chelsea Craven Aug. 21: Blake Noble (world rock) with Nathaniel Weakly

Photo provided

Leavenworth Summer Theater The nonprofit theater company was denied performance rights to its flagship production “The Sound of Music,” but the show goes on this summer with a trio of entertaining shows.

“Into the Woods,” which features a score by Steven Sondheim, is an epic fairytale featuring the characters from the Brothers Grimm stories. The enchanting show launches the LST season on July 3 at the Ski Hill Amphitheater.

Cole Porter fans will enjoy “Anything Goes,” which is sprinkled with many of the composer’s standards. The classic musical begins its run July 15 at the Hatchery Park Stage.

A third show, “Godspell,” will play inside the downtown Leavenworth’s Festhalle Theater starting July 29.

The LST season continues through Aug. 29. For show dates and times and ticket information, visit leavenworthsummertheater.org. F Photo provided by Leavenworth Summer Theater July / August 2015

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NCW RECREATION

STORY BY GARY JASINEK

Gotta have it Pro golfers and their favorite things

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G

olfers are gearheads.

Or at least those golfers are who think that by spending several hundred bucks on a new driver, they’ll shave a stroke or two off their score. And be totally worth it.

But what about golfers who are already really good, and can have about any equipment they desire? What gear is totally worth it to PGA professionals?

Good question — one we thought we’d ask three Wenatchee-area golf pros.

Specifically, the question was, What piece of equipment would you turn around for if you left the house without it en route to a round?

PHOTOS BY RON MASON

It’s all about the shoes for local pro Robbie Hendrickson.

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Clark says his driver of choice is the TaylorMade R15, 9.5 degrees with a graphite design AD-DI 7X.

Rob Clark

Wenatchee Golf & Country Club head pro Rob Clark says he loves the TaylorMade driver “because it has amazing new technology which allows me to hit it as far and straight as I can.”

, 44, head pro for past 10 years at Wenatchee Golf & Country Club: There are a lot of clubs that I would turn around for, but if I had to narrow it down to one, it would be the driver. I’m currently a TaylorMade staffer, which means I have committed to play at least 12 of their clubs in the bag, and in return TaylorMade

Left: Highlander Golf Course head pro Joe Gordon’s favorite piece of equipment is his Scotty Cameron putter by Titleist.

Above: Gordon’s Scotty Cameron putter is milled from a single block of metal.

Joe Gordon

, 39, has been at the Highlander Golf Course off and on since 2002, and head pro since 2012: I’d have to say my favorite piece of equipment is my Scotty Cameron putter.

I’ve had it for going on 16 years now. It was hand-crafted by Scotty himself. He was in Temecula, Calif., when I was down there. I just love the 40

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July / August 2015

provides me with a lot of complimentary product.

I’m using the new TM R15, 9.5 degrees with a graphite design AD-DI 7X. I love it simply because it has amazing new technology which allows me to hit it as far and straight as I can. When you hit it 285-300 yards in the fairway, you’ll have the best chance to score.

Gordon’s history with his favorite putter goes back 16 years, when he shelled out $600 for it. feel of it. A lot of newer putters have inserts, but this is milled from a solid block of metal.

The model is a Catalina No. 2.

Yeah, I paid a pretty penny for it — $600. It’s been refinished a few times.

That used to cost $50 or $60, but now it’s $300. Cameron’s pretty big these days.

Robbie Hendrickson,

34, seven years as head pro at Three Lakes Golf Club: My Nike Lunar Control shoes are something I wouldn’t leave without.

I have four pairs of them.

They are the most comfortable golf shoes I have ever owned. I love them because

of their pure comfort and stability, and I feel balanced and comfortable while wearing them. We have a joke in our pro shop when someone asks what is the most comfortable pair of shoes we have and we say, “Don’t try on these Nikes because you’ll buy them!” Sure enough they try them on and usually don’t blink at the price. F

Left: Three Lakes Golf Club pro Robbie Hendrickson owns four pairs of Nike Lunar Control shoes. He says they are the most comfortable pair of golf shoes he’s ever owned.

Above: Hendrickson says the joke in the Three Lakes Golf Club pro shop is to tell customers, “Don’t try on these Nikes because you’ll buy them!”

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THE VINE

Nefarious

not far from

h

m

STORY BY RICK STEIGMEYER PHOTOS BY RON MASON

home

Nefarious Cellars, with its view of Lake Chelan, is a hotspot during the seven months of the year that its tasting room is open.

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Above: Dean and Heather Neff’s plans for their winery started in 1999 when they planted their first grapes near Pateros. Later, they bought seven acres — seen here — overlooking Lake Chelan from Denny Evans.

Left: North Central Washington natives Dean and Heather Neff share winemaking duties for their Nefarious Cellars label. Dean makes the reds, while Heather crafts the whites.

Right: Nefarious Cellars sells most of its wine at its tasting room.

L

ocally grown Dean and Heather Neff want to produce the best locally grown wines possible.

More than a decade after starting Nefarious Cellars, the Neffs are well on their way to accomplishing that goal, although they will be the first to tell you that such a quest starts anew every year and never really ends.

Nefarious, a play on their name and the playful spirit they bring to their craft, is all about doing things their own fastidious way.

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The Nefarious Cellars tasting room is one of eight within about a one-mile radius near Lake Chelan’s south shore.

C ome to Y our Senses IN LAKE CHELAN

W I

N E

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W I N E TA S T I N G 1 0 1

&

V I N E YA R D T O U R S

3 p m E v e r y Tu e s d a y J u n e t h r o u g h A u g u s t

The word local — as in location — has very specific and demanding requirements for Dean and Heather. w w. tapproached u n n e l h i l l wChelan i n e r y.orcom Whenwthey 3 7 H w y 9 7 A : : C h e l a n , WA chardist Denny 5 0Evans 9 - 6 8 2 in - 3 22004 4 3 and offered to buy seven acres of former apple orchard overlooking Lake Chelan, they were looking for the right place to anchor their lives — a place to grow a vineyard, market exceptional wines and start their new family not far from where they grew up.

“Denny showed us this property and we said, ‘Yeah, this will work,’” said Dean. And it has.

The south shore of Lake Chelan has become one of the state’s hottest new wine regions. And we’re not just talking about the summer weather. At last count, there were eight wineries located within a mile or so of Nefarious. Four of them are on land where Denny Evans previously grew apples.

About 30 wineries can be found around the lake or within a few miles of its shores. All share the incredible lake and mountain views, unique wine grape-growing conditions and lakeside summer tourism that continues to increase every year.

And each winery has its own unique offerings that complement, more than compete, with the others.

“That’s one thing we never imagined,” said Heather. “There are so many wineries here within a mile of each other. And yet we all have a different flavor.”

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C

Top: The Pinot Rosé is one of Nefarious Cellars’ newest releases.

Bottom: Nefarious Cellars produces about 2,000 cases of wine annually.

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The Neffs planted the rolling hillside with Riesling, Syrah, Malbec and Viognier vines. The attractive barn-like structure they built housed the winery, tasting room and their home. They opened the tasting room and began selling wine from the premises on Valentine’s Day 2006. Business has been good ever since, and run at a measured pace that suits them just fine.

They’ve been able to build a home for their growing family — two boys, George, 9, and Cooper, 6 — a few miles away from the winery.

The loft apartment where they lived for the first several years is now a popular vacation rental. A sign at the bottom of the driveway leading to the winery states that tasting groups are limited to six at a time. They host no weddings and serve no food. They also don’t do posh events, as do many

neighboring wineries. The winery is only open seven months of the year, yet their wines sell out quickly, are sold almost entirely at the winery and a few Seattle markets and in better restaurants, and have achieved cult following. They have a small wine club that has a five-year waiting list.

“We haven’t changed much since we opened,” said Dean. “It’s what we’re comfortable doing. We know our limits. We sell most of the wine right here. We don’t feel like getting into distribution and competing with the big guys.”

The couple do most of the work themselves, from growing the grapes and making wines to meeting guests in the tasting room.

Heather makes the white wines, Dean, the reds. They don’t get in each other’s way. Cellar master Anton Mayer is the only full-time employee.

Efrain Rangel makes sure the vineyards get sprayed and mowed. April Clayton helps out in the tasting room on busy weekends.

S

GREAT WINE. GREAT FOOD. GREAT FUN.

It’s the largest gathering of wineries in the region, and the only professionally-judged wine event dedicated to wines produced in Chelan, Douglas, Grant and Okanogan counties. And this year it’s bigger than ever—more food, wine, beers, ciders, distilleries and eateries.

Saturday, August 22

6pm to 9pm

Town Toyota Center, Wenatchee

Tickets $45 each • A limited number of VIP tickets available for $65 each Available online at wenwineandfood.com Presented by Foothills Magazine

OOTHILLS

Interested in having a booth at this event?

E-mail us at info@wenwineandfood.com

WENATCHEE ❆ LEAVENWORTH ❆ CHELAN AND ALL OF NORTH CENTRAL WASHINGTON

July / August 2015

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The Memorial Day weekend marked the unofficial start of the Lake Chelan tourist season, which means big visitor numbers for the Nefarious Cellars tasting room and other wineries in the area.

“We’re going back to some of the different wines we cut our teeth on.”

DEAN NEFF Nefarious Cellars Owner & Co-Winemaker

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“It’s important to be in the tasting room and build relationships with people,” said Heather. “It’s easy to get someone in the door one time, but it really feels good to get them coming back. A lot of our business is repeat.”

The winery produces about 2,000 cases annually. Its flagship Rocky Mother Syrah and Defiance Syrah consistently bring rave reviews and 90+ scores from wine critics. An estate-grown Malbec and two Bordeaux-style blends round out their reds. White varietals and blends focus on intense aromatics and unpretentious sipping qualities that complete — or bring back — any great Lake Chelan experience.

New releases branch out to wines the Neffs haven’t made in a while: Pinot Noir, Pinot Rosé and Pinot Grigio.

“We’re going back to some of the different wines we cut our teeth on,” Dean said.

The couple’s experience with wine

goes back long before Nefarious was born. Both Dean and Heather grew up in Methow Valley farming families. Dean continues to work with his family on the Pateros apple orchard.

Both with college business degrees, they began thinking about wine as their own agricultural path soon after becoming a couple in the late 1990s.

They planted a test block of seven

different wine grape varieties on family land near Pateros. It was with those vines, planted in 1999, that the couple’s plans to start a winery really grew.

Their desire to become vintners drew them to Oregon’s Willamette Valley, where they attended Chemeketa Community College’s Wine Studies Program and worked in local wineries. They made their first wine together in 2001 — 250 cases of Dundee Hills Pinot Noir they labeled Nonni And Zing.

When they returned to Washington, it was that test block near Pateros that helped them decide what to plant on their newly purchased property at Lake Chelan. Syrah produced grapes with intense berry flavors. Viognier, Pinot Grigio, Riesling and Sauvignon Blanc matured with exceptional tropical aromas and flavors.

They planted Syrah, Malbec, Merlot and Cabernet Franc. Some varieties do better in the Methow Valley, where summer heat lingers into the evenings, so they expanded vineyards to five acres there. Still other varieties, like Cabernet Sauvignon, are sourced from the Mattawa area.

“As for whites, there isn’t anything I would rule out,” Dean said about grapes that seem well suited to Lake Chelan’s cool micro-climate. Controlling yields is critical to growing great grapes needed for great wines, he said. White grapes are pruned and thinned to produce between 3 and 4 tons per acre. Red grape production is limited to 2 to 3 tons per acre.

“I feel we get more concentration and better flavor when cropping is low,” he said.

Keeping things intense, but in balance, is what Nefarious is all about. F

An original play station the Neffs installed at their tasting room property makes it a kidfriendly scene.

C. R. Sandidge Wines, Inc.

“Wines of Supreme Elegance”

Tasting Room Location: 145 Wapato Way, Suite 1 Manson WA 509.682.3704 crsandidgewines.com

Discover Ginkgo Forest Wines TACOMA

MATTAWA

TASTING ROOM

TASTING ROOM

Wed-Thurs: 12-7pm Fri-Sat: 12-8pm Sun: 12-6pm 2221 North 30th St. Tacoma, WA

Wed-Sat: 10am-5pm 22561 Road T.7 SW Mattawa, WA (1.5 miles North of Mattawa)

509-932-0082

253-301-4372 www.ginkgowinery.com

find us on: www.facebook.com/GinkgoForestWinery

755 S. LAKESHORE RD • CHELAN • 509.682.5454 • CHELANESTATEWINERY.COM July / August 2015

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UPON FURTHER REVIEW

PHOTO BY DON SEABROOK

Chelan Estate 2012 Rosé, $14

Tunnel Hill 2012 Pinot Noir, $25

Mellisoni Vineyards 2012 45 Degrees, $40

This is an unusual blend of 55% Syrah, 28% Merlot, 12% Chardonnay and 5% Viognier. Rosé is traditionally made with red grapes that have little contact with their skin and therefore don’t gain the color and tannins from the skin. However, there are innovative winemakers out there who create Rosé in various ways, including using white grapes to get a lighter color. There are no rules here in America for Rosé, so it allows for that inspired spirit. This blend gives us delightful off-dry strawberry and rhubarb flavors with a hint of stone fruit. There is a soft, lush quality to the palate. The wine makes me think of sitting on a well-worn cotton blanket as the sun starts setting behind the hills after a warm afternoon. Yep, cold fried chicken, accompaniments and a glass of chilled Rosé. Summertime.

I’ve talked about the difficulty of the Pinot Noir grape just about every time I review a Pinot Noir. Not only is it finicky to grow, it’s also persnickety to vinify. The Pinot lovers are a besotted lot, and they push through these obstacles to obtain their delicious nectar. Tunnel Hill’s version is full of youthful flavor and tannin.

It does well with aerating before sipping. A half hour in a decanter tamed it down. Cherry, mushroom, cinnamon and dark chocolate came into focus and paired well with our favorite duck pâté. The grapes come from vineyards the family planted in 2001 on Lake Chelan’s south shore.

The lake creates a climate moderation, like the Columbia River that helps ease the chance of frost on these fragile vines. Lucky for us. If pâté isn’t your thing, the wine would also work well with herb-crusted veal or pork loin with a cherry reduction.

I had this wine at the Taste of Washington in March. It’s a little ironic to be at that Seattle event and taste wines from my own backyard, but I often take advantage of all those wineries being together to sip on wines that I don’t usually get to sip on, including Mellisoni. The wine is named for the 45-degree slope of the lower section of their vineyard on the southeast end of the Lake Chelan. The blend of Riesling and Gewürztraminer is vivid and intense with fresh tart apple, sweet citrus, florals and a slight loaminess that adds interest. This is a lovely wine made with flair. For some reason, it reminded me of a butterfly flitting around. Food pairings might include grilled seafood or Asian-inspired cuisine.

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 50

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degree in marketing from Central Washington University.

Owned The Wine Bin retail shop in Wenatchee for five years. Has worked in the Northwest wine industry more than 10 years, including distribution, sales, production and marketing. Was a judge for the 2011-15 North Central Washington Wine Awards.

UPON FURTHER REVIEW

Nefarious Cellars 2012 Rocky Mother Estate Syrah, $50 The Neffs have always been meticulous winemakers. I’ve enjoyed their style and creativity for many moons.

My husband made an exception to his diet to enjoy a glass of this wine with me. Yes, he deemed the cheat worth it!

End of review. No, that wouldn’t give this wine justice. The aromas lifting out of the glass were dark fruits such as red-fleshed plums, blackberries and blueberries. I also detected the smell of the wild roses that grow along our Riverfront trail system, as well as savory spice. The fruit, the florals, spice and a touch of dirt (in a good way) make for a great Syrah.

I craved barbecue ribs while drinking this — the touch of smoke, the saltiness of the pork and the sweet tang of the sauce would have been fabulous.

Next time! This winery has Neffer been better. Sorry, I couldn’t help myself.

Rio Vista, in Two Locations

Rio Vista on the River

Rio Vista at the Cabin

A jewel on the Columbia River, 10 minutes N. of Chelan

Authentic log cabin in quaint village of Manson.

Named Best Tasting Room, Seattle Met Magazine

Rustic and Relaxed and all the same great Rio Vista wines

Come by car, boat or sea plane (509-682-5555 for fly-in)

On the Manson Wine Walk Tour (509) 687-1179

Wines include Best of Show, Top 25 in NW, Platinums & Golds HOURS On the River: Open Wed-Sun, 12-6 Manson Cabin: Open Daily, 12-6

WINERY IN TWO LOCATIONS

(509) 682-9713 riovistawines.com info@riovistawines.com

JULY 4&5

— Barb Robertson

At Lone Pine Fruit & Espresso

23041 Hwy 97, Orondo, WA – Mile marker 230/231 www.lonepinefruit.com/events

Farmer owned & grown Seasonal Apples, Peaches, Cherries & Asparagus, Jams, Honey & Spices, Northwest Wines, MicroBrews, Local Gifts, Espresso, Ice Cream, Deli Menu, Baked Goods & Homemade Pie We are 5 miles North of Desert Canyon 23041 Hwy 97, Orondo, WA 98843 • mile post 230/231

Picked at the Peak of Perfection Open 7am-7pm 7 days a week

www.lonepinefruit.com

Lone Pine Fruit & Espresso Fri. 6-26 2x4.688 July / August 2015 David JW proof to client 0626.298087.2x4.688.FoothillsJuly_August.

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JULY 10 - 18, 2015 Music on theVine

Same beautiful location, Same great wine, Same incredible grapes, all under new ownership transitioning to

Leony ’s

Cellars!

O’GRADY’S IS NOW O’GREATER!

Tucked away in a valley surrounded by mountains and orchards, we take the utmost care growing our grapes and creating wonderful wines to share. We invite you to relax out on our patio, enjoy a glass of wine and the ambiance of the vineyard. Cheers!

Sandi & Salvador

Come experience the newly remodeled O’Grady’s at Sleeping Lady.

A naturally new look with expanded seating and a huge outdoor patio.

Savor house specialties and Pacific NW favorites, some infused with house-smoked meats inspired by our Executive Chef, Joshua Holmes.

Relax and dine al fresco with family and friends under the Sleeping Lady mountain profile. Drop by soon! On Icicle Road, 2.6 miles outside Leavenworth.

SleepingLady.com | 509.888.9019

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Tasting Room Hours Thursday & Friday 12-5 Saturday 12-6:30 Sunday 12-5 6367 Kimber Rd Cashmere, WA 360-500-9942

T

O o a a y

SHOP DOWNTOWN WENATCHEE

COLLINS FASHIONS Summer Sundresses from Tommy Bahama, perfect for your summer events. Excellent customer service and complimentary gift wrap.

THE GILDED LILY HOME Our favorite season is here!.... Barbecue!! The gourmet food section of the shop is stocked with sauces, rubs, cookbooks and more. Need a gift for your summertime chef ? We would be happy to help create a gift basket any “foodie” would love to receive! Specialty Foods for you and the people in your life. Just a “corner” of what we do.

2 N. Wenatchee Ave. • 509-663-1733 www.gildedlilyhome.com • follow us on facebook!

2 S. Wenatchee Ave. 509-665-7600 www.collinsfashions.com Follow us on facebook!

July / August 2015

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The 2015

BY MARCO MARTINEZ

North Central Washington

Wine Awards T

he North Central Washington Wine Awards is in its fifth year of celebrating and promoting local wines.

The wine judging is a coordinated effort between Foothills Magazine and Great Northwest Wine.

All wineries based in Chelan, Douglas, Okanogan and Grant counties are eligible to enter wines. The blind judging took place June 2 in Wenatchee.

Three judging panels comprised of nine wine experts from the Northwest and NCW reviewed wines. Local judges were Dan Carr, Barb Robertson, Don Elsing and Rick Steigmeyer.

Judges awarded

18 Double Gold medals 41 Gold medals 126 Silver medals 38 Bronze medals

Complete results will be published in the September-October issue of Foothills Magazine.

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Winning wines will be poured at the Wenatchee Wine & Food Festival, Aug. 22 at the Town Toyota Center. Visit wwrld.us/1J302Oy for more details, including ticket information.

This year’s competition drew

239 entries submitted by 38 wineries.

Cabernet Sauvignon was the most popular variety, with

27 entries Wineries also submitted 41 red blends for judging.

DINE IN!

230 Grant Road, East Wenatchee

ORDER OUT!

Join Us For Your Summer Treats!

✔ Daily Lunch Specials & Combos (Available Until 3:00 pm!)

✔ Daily Dinner Specials & Combos Closed Mondays! ✔ Two 7-Course Family Meals (Min. 2!) ✔ Hot & Spicy ✔ Vegetarian (509)884-1510

Menu in Phone Books & GoldenEastWenatchee.com!

ADVERTISERS IN FOOTHILLS, REACH AN INFORMED AND INSPIRED AUDIENCE. Did you know that over 10,000 copies of Foothills Magazine are distributed at over 200 locations throughout the North Central Washington region?

And another 1,000 copies are distributed through partnerships with wine shops in Western Washington?

Plus subscribers to the magazine are located throughout the Pacific Northwest.

Your advertisement in Foothills reaches a statewide audience who enjoy the stories and photography that bring this region to life.

David Anderson

anderson@wenatcheeworld.com

Christine Henry

henry@wenatcheeworld.com

Kathy Asher

asher@wenatcheeworld.com

MargaLea Isaacs

isaacs@wenatcheeworld.com

Be a part of our annual Wine Issue in the September-October edition of Foothills.

The deadline for advertising is July 29th.

Contact one of our advertising account managers to discuss how your business can connect with this engaged audience of readers.

Julie Bonwell

bonwell@wenatcheeworld.com

Janette Morris

morris@wenatcheeworld.com

OOTHILLS

WENATCHEE ❆ LEAVENWORTH ❆ CHELAN AND ALL OF NORTH CENTRAL WASHINGTON

NCWFOOTHILLS.COM July / August 2015

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