Foothills Magazine Nov-Dec 2014

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

OOTHILLS November-December 2014

PITCHING IN Volunteers help make NCW special

Inside Hearty Fall Salad Chicken gives this recipe legs

Chelan Estate Winery

A south shore original

EDITOR’S LETTER

Givers of time, talent O

nce a week during the school year, my 8-year-old daughter, Andréa, visits the local convent to help at the food bank run by the nuns. She’s typically joined by three or four schoolmates (and their parents), as well as some teenage boys who do the heavy lifting.

I’ve watched them dart around the convent’s basement, putting individual plastic bags of rice, pasta and beans into big paper bags that the nuns distribute to about 100 needy families each week. They also fill the bags with cans of vegetables, fruits and other staples.

Working together, they finish in roughly one hour.

My daughter’s weekly food bank trip is something her mom and I instigated. And at first, it felt like work to my daughter. But it didn’t take long for her to realize that something good was resulting from her efforts. She and the others who volunteer to help the nuns fulfill their mission are — to coin a popular phrase around here — making a difference.

And I’m proud of Andréa for making it a priority, when she could be joining many of her friends at an after-school club that takes place at the same time as her weekly food bank commitment.

This region is filled with many people who regularly volunteer to do good things for a variety of causes. Writer Gary Jasinek and photographer Gina Morton tag-teamed on this issue’s cover story that focuses on five individuals who fit that description. Included with each vignette is information about how others can help.

If you’re already helping out, then thanks for your contribution to this community. If you’re not, please consider giving an hour or more of your time each week to make this special place we call home even more special.

Marco Martinez, editor

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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

"On the darkest of nights the men from Lucerne were glad the ladies of Point Lovely left the light on for them."

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

Foothills Magazine is published bi-monthly

by World Publishing, 14 N. Mission St., Wenatchee, WA, 98801.

Subscriptions: $14.99 annually Send check or money order to: Foothills, Subscriptions 14 N. Mission St., Wenatchee, WA, 98801 or email foothills@wenatcheeworld.com Copyright 2014 with all rights reserved.

Reproduction in whole or part is prohibited without written permission.

On the cover: Terry Fike volunteers as a ground-search team leader for Chelan County Sheriff’s Office Search and Rescue. He’s one of many regular volunteers who share their talents and time throughout the region.

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Photo by Gina Morton November / December 2014

FOOTHILLS

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Page 14

Page 28

Contents 6 8 10

This & That

It’s time for hot tea

Fast Five

Holiday gifts with NCW flair

Natural elements

Leavenworth home incorporates nature

Hearty salad

Made of rich, roasted chicken

Cars with character

Two black Fords couldn’t be more different

Page 38

14 24 28 38

Helping hands

Five people who make a difference

All about quality

Find France at Chelan Estate Winery

We publish a World of business news every month.

No other publication covers the local business community as comprehensively as Wenatchee Valley Business World.

Business orld Wenatchee Valley

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To subscribe by mail, call 509-663-5161.

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This & ThaT

StorieS By Marco MarTinez

The little tea shop that could S

erious tea drinkers in the Wenatchee Valley are well aware of Chá Fine Teas, Aubri and Dustin Armitage’s tea shop inside Pybus Market that sells more than 100 different blends.

Word reached outside the region with the inclusion of the tea shop’s Spicy Chai blend in the September-October issue of Tea Time magazine, a national publication that focuses on ... you guessed it ... tea.

Aubri Armitage’s special blend was among seven different chai blends the magazine singled out for excellence. “Delicious with a splash of milk, the warm cinnamon notes of this chai make it perfect for autumn,” wrote Kellie Grammer, a Tea Time editorial assistant.

Ask Dustin Armitage how their tea made it into a national pub and he’s likely to bust out laughing, or at least crack a big grin. Armitage says he came across the Tea Time contest while he and his wife attended the World Tea Expo in Southern California earlier this year.

“I asked the guy at the (Tea Time) booth if my wife could turn in her blend,” he said. “He wanted to know how many stores we have. The guy in front of me in line, he owns 40 tea stores in New York and that part of the country. The Tea Time guy then asked me how big my store was. I told him our store is less than 500 square feet, which pales in comparison to some of the big tea stores that are 3,200 to 4,000 square feet.”

The conversation didn’t stop the Armitages from sending in 3 ounces of their Spicy Chai for judging.

“About a month later, Tea Time contacted us and told us we were a winner,” Dustin Armitage said.

So score one for the little guys of the tea universe. F

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November / December 2014

Win this tea Want to win some of Aubri Armitage’s winning Spicy Chai blend? Chá Fine teas has generously provided enough tea to make five Foothills readers very happy.

To enter, send an email to foothills@ wenatcheeworld.com. Be sure to include “Tea Contest” in the subject line. Include your name and phone number in the email. We’ll pick five winners at random. Entry deadline is 3 p.m. Nov. 20. Employees of The Wenatchee World and their immediate family are not eligible. Winners must be able to pick up their tea prize at The Wenatchee World offices on Mission Street.

Rob Blackaby’s “The Chelan Transfer Co. Stage” is one of 18 murals gracing Chelan buildings.

Some of the murals, including this one, date back nearly 20 years and have faded as a result of their exposure to the elements.

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The big picture C

helan’s 18 murals may go unnoticed by some — it’s hard to take your eyes off that beautiful lake — but the more weathered public art displays have the attention of the right people.

Representatives from the city of Chelan, the Lake Chelan Chamber of Commerce, the Chelan Art Council and the Chelan Valley Cultural Organization are involved in an effort to restore the most-worn murals, including some that date back nearly 20 years.

Chelan City Councilwoman Wendy Isenhart and art council leader Barb Koenig were part of a group that went out in early September to assess the condition of the artwork, which she describes as an outdoor mural gallery. The group included professional artist Rob Blackaby, a Chelan native who painted roughly half the murals over the years.

Blackaby now lives in Selah, where he has

his own art studio. He says 20 years is the typical lifespan of a mural before it needs to be restored. In some cases, depending on which direction the art faces and whether it is protected from rain and snow, the lifespan can be less.

Isenhart says money for restoration work will likely come from donations to a Chamber fund that originally paid for the mural work. The Heritage Fund allowed property owners to make tax-deductible donations they could earmark for murals on their own buildings.

“We have to whip up the town’s enthusiasm to raise money for our murals,” she said. “There is no grant to pay for the work, so we’ll have to rely on the generosity of our friends and neighbors.”

The Chelan group will spend the winter getting the renovation funding lined up and preparing a timeline for restoration work to move ahead as early as next spring. F

Holiday FAST FIVE

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Beer cheer

BY MIKE IRWIN

gift EDITION

Nothing says “Heartfelt Wishes in this Magical Season” like a giant jug of beer. So we recommend showing up at holiday parties and dinners with nothing less than a gallon-sized growler (that’s the jug) of Bootjack IPA drawn from the tap at Good Spirits, the liquor store at 907 N. Wenatchee Ave. Icicle Brewing Co. in Leavenworth brews Bootjack, which suds experts say pairs “citrusy floral hop notes with a sweet malty undertone.” Or as growler fans put it, “Glug glug, good beer.” Good Spirits’ growlers cost $5 for the reusable jug and $11.99 for the beer. A 32-ounce size is $2.50 for the jug and $6 for the beer. Learn more at goodspiritswa.com.

2

Go ahead, make my day ... er, holiday

Hey there, Pilgrim, maybe it’s time you replace those ol’ Christmas standbys (Santa, Rudolph, Frosty) with some real desperado art — you know, those holiday hunks John Wayne, Clint Eastwood and Lee Van Cleef. Wenatchee sculptor Daniel Murphy fashions dimensional stoneware wall hangings of top cowboy movie stars for his Western All-Star Series, which is just a sampling of his many fire-tempered clay sculptures.

Think orcas, bald eagles, American Indians, mountain men

and other traditional and inspirational icons. And he’s been doing it for 34 years. Prices range from $250 to $1,750, depending on size and complexity. See his work at expressionsbymurf.com.

3

Holiday hang-up

Hanging out this holiday season? Do it stylishly in a handcrafted hammock

by Cashmere’s Lucinda Terzieff. She uses an old Scandinavian weaving method (called “sprang”) to craft Latin American-style hammocks for lazing and sleeping. They’re woven from custommade, custom-dyed cotton cord that, says

in a sleigh’s backseat, and it’s a ho-ho-whole lot better than anything made by an elf. Spencer’s company, Vermilyea Pelle in Malaga, specializes in upscale, handcrafted leather and canvas products such as bags, boots, wallets and field notebooks. And just like you, he has customers around the globe. Touch and feel the bags at Tumbleweed Bead Co., 105 Palouse St., Wenatchee, or browse the full collection online at vermilyeapelle. com.

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Sweet treat

Terzieff, “will last 30 years, even if left hanging outside.”

Prices range from $375 to $1,000, depending on flourishes (colors, fringes, crocheting), and orders take about eight weeks to fulfill. So plan ahead. Consider, too, that you’ll be relaxing with the stars — celebs Cheech Marin, Shelley Duvall, Elizabeth Montgomery (Bewitched) and Lindsay Wagner (Bionic Woman) all own Terzieff hammocks. For details, visit lucindasartisangallery.com.

4

It’s in the bag

Dear Santa: Exchange that ratty ol’ toy sack — yeah, the one you’ve been hauling around for centuries — for one of Dustin Spencer’s exquisite canvas duffles.

Waxed heavy-duty twill, industrial zippers, leather accents, tough and roomy ($375). It should fit perfectly

Forget the frankincense and myrrh. What the Baby Jesus really craved was a bag of Little River Candy Co.’s Toffee-Covered Popcorn, the best sweet-and-crunch treat this side of Bethlehem. Popcorn mavens Wade Polglase and Kathy Kurpuis have been popping the golden goody since 2006 and have since sold hundreds of thousands of bags of the yummy morsels. They stock the treat at more than 50 locations across North Central Washington (Stan’s Merry Mart in Wenatchee and Martin’s IGA Market Fresh in Cashmere, among others) and another 70 outlets around the Pacific Northwest. Prices range from $3.49 to $4.99 per bag, but you can grab a sixpack for $23.99 from their online store at gottoffee.com. F

November / December 2014

Foothills

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WHEELS OF WONDER

A pair of aces

Two vintage cars, two different styles

T

wo black Fords vie for Scott Jellison’s time.

It’s mainly mood that dictates whether the 36-year-old Malaga resident will take out his 1948 coupe or his 1953 two-door Victoria hardtop for the day.

But there are other considerations.

The ’48 gets killer gas mileage — about 26 to 28 miles per gallon.

“If it’s really hot, the ’48 runs cooler

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November / December 2014

and has better ventilation,” Jellison says.

“If it’s raining, I drive the ’53. It has drip rails and great wipers.”

The ’53 gets picked for shows in the grass because it sits lower, making a meaner impression. It’s also a bit roomier, and “The fact it’s in primer, I don’t worry as much if it gets scratched.”

A mechanic for Mid Columbia Forklift in Wenatchee, Jellison has lots

of knowledge about passenger vehicles, but gets paid to work on systems, such as hydraulics, that regular cars don’t have.

“I choose not to mess with my hobby,” he says.

The ’53 hardtop has Jellison’s signature all over it.

When he first found it in 2008, it was painted black with what looked to have been a house painting brush. The roof

STORY BY SHARON ALTARAS PHOTOS BY MIKE BONNICKSEN

The dash of the 1948 Ford coupe features a lot of chrome.

Scott Jellison with his 1948 Ford coupe, at right, and 1953 Ford Victoria hardtop.

had red scalloping, which caught his eye.

He redid the exterior himself in flat black primer and gave an artist friend creative license to apply pin striping details.

Jellison re-upholstered the car’s seats and door panels using a Mexicanblanket pattern. He even repainted the dash. “I was trying to make it look like a kid had it in the ‘50s,” he says.

Tom Roche did the custom painting on the 1953 Ford.

November / December 2014

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He put tractor pistons in the engine for higher traction and installed a grill from a 1950 Mercury.

“I did it all. It’s a part of me, it’s an expression of me,” he says of the car.

The hardtop also has ‘53 running gear, “which handles like a dream,” and a ‘51 flathead engine — “the original hot rod motor, the one that started it all” — a rare find, today.

Its transmission is a Ford-O-Matic, the first automatic ever to be offered by Ford. Jellison recently swapped out the torque converter seals, a not-so-easy task.

The ’48 coupe was given to him by a good friend in 2013, just before the man passed away.

Jellison had remarked on what a beautiful car the Ford was when he first saw it.

“I didn’t know at the time, but I think he knew his days were numbered,” Jellison says of his friend.

The car has an original body, but was customized in the ‘60s.

“Everything that makes it move is

Jellison did the interior of the 1953 Ford to look like it had be done by a high school kid during the 1950s, using Mexican blankets for the seat covers and door panels.

Chevy,” Jellison says.

It has a 350 engine from a 1967 Camaro and a Chevrolet 350 automatic transmission. The gearing in the front is from a Camaro, as is the rear end. The car has a 1954 Corvette grill that has been molded to fit

between its welded hood and fenders.

It’s got power steering from 1967 and brake drums, which are technologically improved from the original ones.

Its black lacquer paint is about 40 years old, Jellison says, and starting to

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flake and bubble a bit, but it still looks presentable.

About two years ago, Jellison, along with two local friends, started a car club called “The Outsiders,” which now boasts 30 members from all over Washington and into Canada.

In addition to meeting up for car shows, “We go to each other’s houses and work on each other’s cars and help each other out,” a hobby that reflects what people commonly did for fun during the ‘50s, he says.

He also owns a 1955 two-door Mercury hardtop he is rebuilding to give to his father, since his dad owned the same make and model in high school.

That car, which isn’t running yet, is the latest model he owns.

Jellison borrows a vehicle from his parents during especially inclement weather, but otherwise is happy to alternate between his two black Fords.

“I’ve got to figure out what to drive every day,” he says. “What a horrible problem.” F Know of a North Central Washington ride that’s classic, quirky or cool? Email s.altaras@yahoo.com or foothills@ wenatcheeworld.com.

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INSIDE HOME

STORY BY DEE RIGGS PHOTOS BY MIKE BONNICKSEN

Bringing

outdoors in the

Leavenworth designer gets her inspirations from nature

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November / December 2014

D

esigner Patti Bosket loves the outdoors, and thinks it should come inside whenever possible.

“When you’re using natural elements, you can’t go wrong,” she says. “It’s timeless.”

Bosket, a Seattle native who has lived in Leavenworth since 1985, designs for weddings and home interiors and exteriors.

She also decorates seasonally for homes and businesses. The website for her business, Au Naturel, is pattibosket.com.

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Bosket pauses for a moment on her porch.

She gets many of her design inspirations from nature.

Her home is a prime example. The two-story house is filled with creations out of rock, twigs and branches. It is highlighted with outdoor scenes on canvas, and furniture and cabinets with metal touches.

“I love mixing all those elements together,” she says.

Bosket and her husband, Vince, who owns the Sure To Rise Bakery in Cashmere, built their home small in 1986, thinking they would add on as their income and family grew. They raised three boys in the home, which began at 832 square feet and ended up at 3,400 square feet.

Nature abounds throughout the house. In her office, photos of her work hang on wood paneling from an old barn. In the guest bathroom, the dominant feature is a sink carved out of rock, which was done by Graham Murray from Northern Stonecraft in Leavenworth. Bosket’s son, Spencer, who owns Iron & Pine custom metal and wood fabrication, created the

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The living room comes alive with giant twig balls, a lamp with a stacked rock base, and prints of American Indians. There is also a wood stove and logs for burning.

“I love the look of stacked logs,” she says. “It’s a nice design element.”

In the dining room, Bosket ran branches up from the chandelier.

Woven baskets add a circular touch.

The backsplash in the kitchen, created by Dennis Girard, is made out of hundreds of gray rocks. Copper highlights the cabinets, built by Tom Peckham of Alpine Cabinet & Woodworking in Leavenworth.

Many of the walls are textured to mimic bark, and are painted in earth tones.

“What you chose for your walls is so important,” she says. “It just brings a flavor into the home, and you’re doing it in a way that’s not trendy. You don’t want to repaint it two years down the road.”

Bosket calls her favorite colors —

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At right, the guest bedroom is warmed with wood tones and woolen throws with American Indian-inspired prints. Above, bark-textured walls and a bark lamp bring the woods to the bedside.

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November / December 2014

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In the guest bathroom is a mingling of wood, rock and metal.

Water drains through rocks in the bottom of this granite basin sink created by Graham Murray. from the Devine collection — oat, hazelnut, leather black, roast and filbert. She also likes black as an accent color.

In the living and dining rooms, the floors are wide-planked sugar pine. Much of the wood in her home is in different color tones.

“It’s OK to mix your wood tones,” Bosket says.

Outdoor entertaining is important to Bosket. She has one seating area right off the back door; another is down some steps where there is a fire pit. Guests can hear a small water feature from both seating areas. She also attracts birds with numerous feeders.

“I love to feed the birds,” she says. “It just adds so much joy into my day.” F

Harvested in the valley and entwined in her chandelier, twigs draw the eye up to a large American Indian print with a commanding view of the dining room.

FREE Design!

Above, a rock cairn lamp leads the way into the living room. At left, Iron & Pine Fabrication’s custom log racks keep the fireplace uncluttered and aesthetically pleasing.

Patti Bosket’s design tips Move furniture away from the walls, creating comfortable seating areas. ◆

Group collections for impact and to avoid clutter ◆

Consider earth tones when painting walls; add bright color with pillows, throws and window coverings. ◆

Use uplighting to highlight artwork and sculptures ◆

You could give the actual foothills, but they’re too big to wrap.

This holiday season, consider giving a gift of majestic proportions—a gift subscription to Foothills Magazine.

In six editions annually, we capture the distinctive lifestyle of North Central Washington. A place where people come for the quality of life—the natural beauty, the rich cultural and recreational resources, unique history and way of life. We feature the magic of the region in every edition of Foothills Magazine.

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

OOTHILLS JULY-AUGUST 2014

ORTH ◆ CHELAN ◆ LEAVENW WENATCHEE

◆

THE GREAT OUTDOORS ISSUE

HINGTON H CENTRAL WAS AND ALL OF NORT

OOTHILLS

KAYAKING ROCK CLIMBING tober 2014 September-Oc TRAIL RUNNING GEOCACHING

INSIDE Vroom, Vroom

Photos from the Super Oval

Keep the Faith

Malaga Springs Winery trip is worth the drive

For only $14.99 per year, we’ll mail Foothills to everyone on your holiday gift-giving list, and they’ll thank you throughout the year with the arrival of each edition.

To order, e-mail us at circulation@wenatcheeworld.com, call us at 509-663-5161, or subscribe online at www.wenatcheeworld.com/subscribe-foothills/

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OOTHILLS WENATCHEE

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kitchen creations

Story and recipe By annette Pitts

Hearty fare Autumn Roasted Chicken Salad is a pleaser

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W

hen the weather cools and the leaves begin to change color, my mind switches gears — away from light, straight-fromthe-garden recipes to ones decidedly more substantial and, honestly, a little on the richer side.

I start to crave roasted dishes, and in particular, those that can be eaten family-style without a lot of fuss.

I love this Autumn Roasted Chicken Salad recipe because it not only delivers a complete meal with ingredients that can be found in any grocery store, but it’s also full of flavor, texture and the heartiness you want at this time of year. It utilizes techniques that are critical for any home cook and can be applied throughout the year with your own recipes.

photoS By Frank cone

Knowing how to properly prepare a roasted chicken is a key cooking skill in my book. While it’s not complicated, it does require a little planning.

No chicken or turkey should ever be roasted without brining first. Brining ensures that the meat is seasoned all the way through, and it virtually prevents you from ever serving a tough, dried-out bird. Here’s the planning part: you will need to brine your bird the night before you plan to serve the dish.

It’s an extra step, but an essential one.

This recipe also teaches you two more important techniques that you can apply in your own dishes: how to make salad dressing and how to make your own croutons.

Making salad dressing is easy since you simply combine fat-to-acid/ vinegar in a 2-to-1 ratio. In this recipe, you combine chicken drippings with olive oil for the fat, along with balsamic vinegar.

At home though, you can experiment with citrus juices, a whole world of vinegars and different oils, depending on the recipe or ingredients at hand, keeping in mind that 2-to-1 ratio. You can build more complex flavors in your dressing by adding herbs, cheeses or spices. And finally, homemade croutons are far more delicious and affordable than store-bought ones, and ridiculously simple to prepare: tear up or chop bread into the size that you want, add a little fat for flavor, and roast for a few minutes. If you feel like taking it to the next level, add seasonings and spices for a little extra kick.

I absolutely love cooking at home, and hope that perhaps this dish might inspire you to take a crack at it too. (If you’re worried about the fat, carbs or calories, just plan to take a long walk after dinner. It’ll give you a little extra time to chat with your family or friends — something you’ve probably been wanting to do for a while anyway.)

Autumn Roasted Chicken Salad Brine

2 quarts water (1 quart warm, 1 quart cold) 1/2 cup kosher salt 1/4 cup sugar 2 sage leaves 10 thyme sprigs 1 apple, cored and sliced 1 sweet onion, halved and sliced Salad

1 whole chicken (5- 5 1/2 pounds), neck and organs removed, rinsed 1 apple, peeled, cored and minced 1/2 apple, quartered 1/2 onion, quartered 1 onion, minced 3 tablespoons butter 3 sage leaves 10 thyme sprigs 1 crusty loaf of bread (baguettes work great) 2 bags mixed spinach and arugula 1/4 cup balsamic vinegar Olive oil Chicken preparation and baking

The night before you want to serve this dish, prepare the brine. In a large bowl that can accommodate your chicken, add the salt and sugar. Pour in the warm quart of water and stir well until dissolved. Add the apple and onion slices, as well as the herbs.

Add the cool quart of water and stir again.

Add the chicken, breast side down. Cover with plastic wrap and refrigerate overnight.

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In the morning, remove the chicken from the brine solution. Remove any pieces of herbs and rinse well in cool water. Do not skip this step or your chicken will be too salty. Pat your chicken as dry as you can get it, and place in a pie plate covered with plastic wrap and refrigerate again until about two hours before dinner time.

Preheat oven to 475 degrees. Place chicken on a rimmed baking sheet. Fill the cavity fairly loosely with 2 sage leaves, the thyme, quartered onion and apple.

Truss the chicken by placing it with its legs facing you. Tuck the wings underneath.

Cut a piece of kitchen twine about 3-feet long and place it under the thickest portion of the breast. Pull the twine up over the breast by the thigh joints, and tie tightly underneath by the cavity. Run the string under the legs and bring the ends round the tops of the drumsticks to bring the legs together, tying snugly. Place in the oven and bake for 15 minutes. Lower the heat to 350 degrees and roast for another 45 minutes. Don’t forget to set a timer!

Rinse and dry your greens and place them onto a large flat serving platter.

Spread the warm croutons evenly over the greens. Sprinkle the sautéed apple/onion mixture over the croutons.

By this time, your chicken should be well rested and cooled enough to handle.

Slightly tip the chicken to release any additional juices. Using a turkey baster,

siphon off 1/4-cup of the chicken drippings from the roasting pan and place into a liquid measuring cup. Add the olive oil and balsamic vinegar. Whisk together and pour half of the mixture over the salad. Using tongs, combine well.

Carve your chicken and place over the top of the salad and drizzle with the remaining dressing. Serve while warm. F

The rest of the dish

While the chicken is roasting, prepare the croutons. Tear the baguette into 1-inch pieces and place on a baking sheet. Drizzle with olive oil and set aside.

Put a medium (12-inch) stainless steel sauté pan over medium heat (non-stick will not work for this). Add the butter and allow it to turn the color of honey. Add the minced onion and apple, and remaining sage leaf. Stir periodically, allowing the mixture to caramelize. The mixture should look brown — not black. Remove from heat and set aside.

When the timer for the chicken goes off, check its temperature every 5 minutes by inserting a meat thermometer in the place where the thigh joins the breast. Once it reaches 165 degrees, remove it from the oven and set aside, allowing it to rest for 15 minutes. Bake the torn bread pieces for 10 minutes and set aside.

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NCW LIFE

Sharing talen

Misael Fajardo-Perez, left, meets Tuesdays and Thursdays with Literacy Council students. The Thursday gathering is more of a social, relationship-building exercise. His regular full-time job is as a pastor at Celebration Lutheran Church in East Wenatchee.

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STORY BY GARY JASINEK PHOTOS BY GINA MORTON

n ts and time Local volunteers are ‘doing something right’

O

n the fourth Saturday of every October since 1992, the Wenatchee Valley has flung itself into this exercise of do-good called Make A Difference Day. This community has been recognized nationally several times for its wholehearted participation in the event.

Thousands of groups and individuals spend at least part of that Saturday fixing, painting, collecting, distributing and generally being nice to their fellow citizens by being particularly helpful for a day. It’s a wonderful thing.

But there are also thousands of folks in this community who give of themselves, very nicely, every week of every year. Wenatchee is rich in volunteers. It’s one thing that makes this area special. They’re old and young, retired and working, rich and not so much.

We decided to find a few of these giving citizens and see what makes them tick. Especially, we wanted to know why do they do what they do and give what they give.

Here’s a look at what we found.

Kerstin Ericksen is a busy girl. The Eastmont High

School freshman has the usual schoolwork and family obligations, but she also plays the bass clarinet and other woodwinds in the school band and for a musical group at her church. Over the summer, she was a church-camp counselor for more than 200 hours.

She also has three cats. But that’s not enough. “I’ve been begging for more,” she said. “But that’s a ‘no.’ So working at the shelter is the next best thing.”

So every Monday for two hours and on some weekends, Kerstin and her mom walk dogs and provide general assistance at the Wenatchee Valley Humane Society. Her mom’s presence is required, since Kerstin is 14.

Kerstin also would like to have a dog, but that’s another “no.” “So instead, I have 30!” she said.

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Kerstin Ericksen tosses a tennis ball for an appreciative four-legged friend at the Wenatchee Valley Humane Society, where she volunteers.

She enjoys walking the homeless dogs, socializing them. “They’re scared and need to be around a human who’s nice,” she said. “It’s great to see them come out of their shells.”

She mentioned two little white dogs, Precious and Peaches, whose owner had died and were up there in dog years themselves. “They were the sweetest little dogs ever, and had such a sad backstory. But once they got to know you, they acted just like puppies.”

Like other volunteers, Kerstin received training, about 45 minutes, in handling dogs and cats and small animals, such as guinea pigs.

Other than the satisfaction when a dog she’s known gets a new home — “It’s the best feeling in the world” — Kerstin takes a lot away from her volunteering experiences.

“I just like helping the community.

It’s fun! I get this feeling that I’m doing 30

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November / December 2014

something other than watching TV, that I actually get to do something and help the animals.”

Kerstin toys with making animals a career someday. “Ever since I was little, I wanted to be a vet. Hey, it’s every little girl’s dream. And I might, but it depends on what path I go down eventually.”

Wenatchee Valley Humane Society Number of volunteers: Around 170, who contribute about 1,200 hours per month.

Requirements: Background check and some training in handling dogs and cats. Must commit to help out for at least eight hours per month. Those younger than 16 must be accompanied by an adult.

More information: Stefanie Neff, shelter volunteer coordinator, at (509) 662-9577, ext. 404, or at sneff@ wenatcheehumane.org.

Misael Fajardo-Perez’

In day job, he’s an Evangelical Lutheran Church pastor whose mission is to reach out to the Latino community in this area. “I work on building bridges and creating within churches a welcoming atmosphere,” he said.

On Tuesday and Thursday evenings, he does much the same thing as a volunteer for the Literacy Council of Chelan and Douglas Counties.

That’s when he meets with two Mexican students and one from El Salvador, all of whom are trying to learn English, and more than that, trying to integrate into the life of the community.

On Tuesdays, Fajardo-Perez sits with all three in the same room and works on elementary vocabulary, such as how to introduce themselves, or order at a restaurant, or ask directions. Thursday sessions are more about relationship

Misael Fajardo-Perez spends part of every Tuesday teaching English to three adult students, as well as helping them integrate into the community.

Fajardo-Perez volunteers through the Literacy Council of Chelan and Douglas Counties.

2014 N UMERICA

FESTIVAL TREES of

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building, exploring a topic of interest to all of them.

The Literacy Council does not require its tutors to know the language of those they teach. To the contrary, it’s considered better not to be fluent in Spanish or Russian or whatever the student’s tongue is. But for FajardoPerez, who came from Mexico to the States when he was 18 to learn the language, it’s an advantage – not necessarily to share the language, but to share a common experience.

In his English-learning days, FajardoPerez was in a class mainly with people from China and Japan. “It was good, but at times I wish I had had someone who I could have spoken Spanish with. It did force me to learn, but with the students I have, I can provide more support for them in their struggle. Just knowing what I went through helps, and we have a great relationship. There’s trust and we’re able to work well together.”

Fajardo-Perez says he was the only Latino student at Trinity Lutheran November / December 2014

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College in Issaquah, and later one of only two at Pacific Lutheran Theological Seminary in Berkeley, Calif., where he earned a Masters of Divinity degree last year.

So he knows a little about being an outsider. And that strengthens his desire to help others who are in a similar situation.

“I like walking with them in their journey to become part of the community,” he said.

Literacy Council of Chelan and Douglas Counties Number of volunteers: More than 60. They tutored 268 students in English last year.

Requirements: Training for a full Saturday about every six weeks. Must be 18 or older and able to speak English well. Commit to at least three hours of tutoring per week.

Contact: Kay Loeffler, volunteer coordinator, 682-6966 09) 662-9577, ext.

404, or at sneff@wenatcheehumane.org

Sara Rolfs

For , volunteering in the classroom boils down to this: “I can have the fun of teaching, without the red tape.”

At Washington Elementary, where her two kids attend school, Rolfs focuses beefing up the curriculum with projectbased learning. For instance, during recess four or five kids might join her to 32

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November / December 2014

fashion out of pipe-cleaners a tower that can support a tennis ball, or create from Legos a rubber-band-powered rover that can move a Barbie doll 18 inches.

Those come out of Rolfs’ interest in STEM initiatives, STEM standing for science, technology, engineering and math. At the elementary level, it’s STEAM, A being for arts.

Rolfs has no formal instruction in teaching, but her interest in STEM led her to attend a conference on the topic with a school district team. When she returned, she approached the enrichment teacher with ideas for lesson plans, and set up a schedule.

Rolfs also helps grade papers and does individual tutoring. And her volunteer work extends well beyond schools. She gives her time to the Wenatchee Valley Museum & Cultural Center, where she has helped make children’s exhibits more kid-friendly. She helped organize the TEDx event in Wenatchee last spring, and is involved in The Grief Place.

Oh, and she’s been the Washington Elementary PTA president for the past three years.

Her STEM activities consume four or five hours per week, on top of the 10 or so required by her presidency.

But those hours generally fit into her own schedule.

“That’s the beauty of being a volunteer,” she said. “The flexibility of the schedule allows me to pick and choose. I can say no. And as my kids

show interest in different areas, I can go with the flow.”

Another beauty of volunteer work, she says, is that “I get to play by my own rules, to a degree. I’m not trying to push the envelope too much, but I have more leeway than teachers might. This mindset allows you to be

Sara Rolfs volunteers at Washington Elementary, the school her two children attend. more creative.”

She said it’s hard sometimes to gauge whether teachers appreciate what she’s doing. “But at the end of the year, they’ve asked me back. So it feels like I’m doing something right.”

Wenatchee School District Number of volunteers: About 300, plus 90 businesses. They contribute an average of about 1,900 hours per month.

Requirements: Background check,

orientation, some training. Must fill out an application and sign a confidentiality agreement.

More information: Check out the extensive website for Wenatchee Learns Connect at wenatcheelearns.com November / December 2014

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Volunteers at Confluence Health, formerly Central Washington Hospital, number nearly 150. Together, they work a combined 1,000 hours to 1,300 hours each month.

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November / December 2014

Norman Cady likes to keep moving.

He walks more than 2 miles around his East Wenatchee neighborhood every day that his schedule allows, and for 35 years, he was a mountaineer, and “climbed every peak from Mount Baker to Shasta.”

Cady wore a pedometer during a recent Monday stint at Confluence Health, where he has volunteered as an escort for the past 5 1/2 years. At day’s end, it read 6 miles.

His duties include pushing patients

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around the hospital in wheelchairs, delivering lab supplies, taking new mothers up to maternity, “just about anything they want.” On moresedentary days, he mans the front desk when his help is needed there, or minds the mother-baby department’s secure doors.

Cady had been a volunteer for the Douglas County Sheriff’s Department, driving an auxiliary car and checking unoccupied homes. But a few years ago, he had to give that up “because my eyes were not the greatest, and I

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Norman Caddy can rack up in excess of six miles of walking during one of his regular volunteer sessions at Confluence Health.

He’s volunteered as a hospital escort for more than five years. don’t drive more than I have to.”

He’s 87, and gets a kick out of it when patients he comes into contact with say things like, “When you get as old as I am ... ” He’s usually older than that already.

His age benefits some other volunteer work Cady is involved in: participation in medical studies involving prostate cancer and Alzheimer’s disease.

He was one of the first subjects in the Alzheimer’s study, for which over the past 17 years he has gone to the University of Washington each July to be poked and prodded and tested and questioned.

That process takes about three hours. Confluence Health gets his services for 30 or 40 hours a month, he reckons.

Asked why he volunteers, the former newspaper back-shop worker says, “I just can’t stand sitting around the house and going nuts. This is good for me and good for the hospital.”

Confluence Health Number of volunteers: 145, who contribute a total of 1,000 to 1,300 hours per month Requirements: Basics are same as for staff – vaccinations, orientation and training. Must be older than 15.

More information: Call Ceci Wood in Volunteer Services at (509) 662-1511, Ext. 2663

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November / December 2014

Terry Fike

A few months ago, , with an 18-year-old and a sheriff’s deputy, hiked 20 miles in 12 hours to successfully locate a mother and daughter who were lost around Domke Lake. A couple of weeks later, Fike and seven others, including a paramedic and two EMTs, came to the aid of a fellow who was having heart issues up the Smithbrook trail near Stevens Pass.

They got him out on a one-wheel litter, finally reaching the trailhead at 11:30 at night.

Those were two of several missions that Fike’s ground-search team, part of the Chelan County Sheriff’s Department’s search and rescue effort, was called out for last summer. And like any emergency, these were not scheduled.

Fike, who works as a general contractor, finds it easier to get away when calls come out of the blue during the summer, when he’s not also teaching construction trades at the Wenatchee Valley Technical Skills Center. And that’s OK, since more folks tend to get lost or hurt in the backcountry during warmer months.

Fike has a lot of wilderness experience.

He grew up in the Cascades and Sierras.

For 14 years, he worked at a boys’ ranch where the curriculum included an annual 11-day survival hike in which the participants carried only a blanket and knife.

“Time in the woods is foundational for me. So it seemed like a pretty natural fit to join an organization that works out in the woods.”

As a ground-search team leader, Fike may be on one of several search teams on a particular mission. Climbing emergencies may fall to a different unit — HART, the high-angle rescue team, whose members are experts in equipment and techniques required by the steeps. “We keep our feet on the ground,” he said of his own team.

Fike also educates his team during two-hour monthly meetings (“Call them trainings,” he said) on such topics as tracking, search techniques, hypothermia and patient packaging.

Why does he do it?

Fike, 2013’s search and rescue volunteer of the year, has lots of answers to that question.

“Because I have spent my life in the woods, and I’ve seen a lot of people get into a lot of trouble because they get over their heads and make bad decisions. But they need help, and without search-and-rescue agencies, it would be a dire picture for a lot of recreationists,” he said.

“When someone is lost and a family shows up and says, ‘Help us find our dad,’ that’s a pretty compelling reason to help find them and restore them to their family. Sometimes we’re not successful, but when we are, that’s a pretty good feeling — a significant feeling.”

Chelan County Search and Rescue Number of volunteers: Around 30.

Time commitment varies, but members are expected to attend two hours of training per month.

Requirements: Must be at least 15 years old, pass a background check, take CPR and first-aid classes. Being in good physical shape is necessary for some roles, but there are opportunities for others in communications, ATV and snowmobile functions.

More information: (509) 667-6848 F

Terry Fike is a general contractor who volunteers as a member of the Chelan County Sheriff’s Office’s Search and Rescue.

A little s

THE viNe

Megan Coumunt and Patrick Levitt of Seattle de-stress with a glass of wine at Chelan Estate Winery’s tasting room.

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e slice

SToRY BY riCK SteiGMeYer pHoToS BY rON MASON

of France

Chelan Estate is keeping it all about the wine

W

hen it comes to wine, Bob and Mary Broderick have always taken the long view.

Slow and steady progress to produce quality over quantity has been the mantra at their Chelan Estate Winery.

The couple, who split their time evenly between residences in Chelan and Whidbey Island, first began planting test vines around Lake Chelan for their vineyard in the early 1990s.

Established in 2000, they were the second winery on Lake Chelan.

Chelan Estate, Lake Chelan Winery and La Toscana Winery in Peshastin were all bonded within a few months November / December 2014

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Foothills Magazine presents its 3rd Annual

PHOTO CONTEST

Enter your photos taken in North Central Washington for the chance to win cash prizes and see your photos published in the magazine! Photos will be judged in two categories – human subjects and landscapes.

Get all the details at ncwfoothills.com/photocontest Entries must be submitted by January 3, 2015

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November / December 2014

Bob and Mary Broderick have bucked the theory that Pinot Noir grapes can’t be successfully grown in hot Eastern Washington. of each other in 2000. North Central Washington wineries number more than 70 today. There were only about 160 wineries in all of Washington in 2000. Today, there are more than 800 in the state.

Chelan Estate is known primarily for its full-flavored red wines, especially Merlot and Pinot Noir, a grape that many have said can’t be grown in Eastern Washington’s hot climate. The Brodericks have proven that theory wrong.

The winery won Gold Medals at this year’s North Central Washington Wine Awards for its 2009 Estate Merlot and 2007 Columbia Valley Reserve Red, and a Silver medal for its 2008 Lake Chelan Pinot Noir.

“I could see the potential of this area early on,” said Bob, whose day job is wine and beer sales, and marketing director for Northwest Grocers. He previously held a similar position with Associated Grocers.

He’s worked in wine marketing since 1983 and has traveled the nation and the world tasting and selecting wines for Northwest grocery stores while educating himself in ancient and

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Bob and Mary Broderick, owners of Chelan Estate Winery.

modern methods of growing grapes and making fine wine.

His love for Pinot Noir and Rhone Valley red and white wine blends comes from his many visits to France.

Chelan Estate is his little slice of Burgundy, France.

The Brodericks chose Lake Chelan’s south shore for its vineyard, buying eight acres of former apple orchard with stunning views of the lake in 1999.

Mary runs the no-frills tasting room. A double-wide manufactured home and wine production warehouse sits in the middle of the vineyard.

Photos pinned to a wall inside show the winery’s history. A porch with a few tables and chairs offers visitors a place to enjoy a glass of wine with a great view.

Deer nibbling away in the vineyard are popular with customers, not so popular with owners, Mary said.

“I chase them away as soon as the customers are gone,” she said with a laugh.

“We don’t have a fancy tasting room, not that there’s anything wrong with that,” said Bob. “There’s many ways to skin a cat. Our money goes into the best grapes, best equipment, the best barrels. It’s all about the wine.”

The land was planted with Pinot Noir and Merlot with small amounts of Chardonnay, Viognier and Syrah.

Bob planted three popular Pinot Noir clones in equal amounts: two French clones and one widely used in California.

Each of the clones produce grapes and wines of distinct character, he said. He harvests, ferments and barrels each separately, then blends them at bottling to produce wine of great complexity and true expression of what the Lake Chelan growing area has to offer. Their red wines aren’t released for five to seven years after harvest, much longer than most wineries.

Bob said he owes much to the many winery contacts he’s cultivated over the years as a wine marketer. Greg Powers of Powers Winery and Badger Mountain Vineyards in Kennewick

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Bob and Mary Broderick planted their first test vines on their lakeview property in the early 1990s. The couple split their time between their homes in Chelan and Whidbey Island.

Judges for the 2014 NCW Wine Awards awarded Chelan Estate Winery a pair of Gold Medals for its 2007 Reserve Red and 2009 Merlot, and a Silver Medal for its 2008 Pinot Noir.

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helped him lay out the hillside vineyard for best exposure to sun, protection from wind and drainage.

Former Chateau St. Michelle head winemaker Mike Januik provided his expertise in turning grapes into fine wine. Other Washington wine pioneers have also offered him advice and training along the way.

“I’ve had tremendous help. I can’t even name all the people who have helped,” Bob said.

Most of the winery’s 2,000-case annual production is wine made from estate grapes. Purchased grapes — mostly for the winery’s popular and award-winning Reserve Red — come from the famed Stillwater Creek Vineyard near Royal City.

Great wine requires great grapes, Bob said. He’s sourced grapes from Stillwater Creek for the past 13 years.

But the north-facing hillsides on Lake Chelan offer, in Broderick’s mind, the best Pinot Noir growing sites in the state. The area’s micro

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Upon Further review

Chelan Estate Winery 2009 Merlot, $25 Merlot always seems to be living in the shadows of its sibling, Cabernet Sauvignon. To make matters worse, several years ago, the movie Sideways dismissed Merlot as anything serious and put Pinot Noir in the spotlight. Unfortunately, there are weak, limp Merlots made, but Chelan Estate Merlot isn’t making one of them. This lively and flavorful Merlot received Gold at this year’s NCW Wine Awards. Winemaker Bob Broderick uses just a touch of Syrah to really pop out the black cherry and boysenberry fruit flavors in this wine. It has a smooth texture that glides across the palate, yet there is complexity in the layers that invite a closer look. Cedar, anise and spicy chocolate are in the background. The finish is like velvet.

Move aside Pinot Noir and Cabernet Sauvignon; this Merlot isn’t standing in any wine’s shadow.

— Barb Robertson

climate that is famous for growing some of the state’s premier apples offers the same combination of lakemoderated temperatures and glacial soils for grapes. The south hills get the morning’s first sunshine while shading the vineyard from glaring afternoon sun.

Climate, soil conditions and magnificent views up Lake Chelan to the Cascade peaks have made the area popular with wineries. Eight of them are now clumped together 46

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November / December 2014

within about half mile of each other.

While many capitalize on the views with weddings, music, tours and restaurants, the Brodericks say they’re happy to keep things simple and focused on the wine itself.

“We like our little niche here,” said Bob. “We can make good wine, and we can manage it. People love that they can come here and meet the owners and hear the stories of how we started. We have no big plans to change or grow.” F

A tAste of NCW WiNes With BarB roBertson

Ginkgo Forest Winery 2015 Ginkgo Red, $15

Lost River Winery 2013 Rain Shadow, $15

Beaumont Cellars 2012 Sangiovese, $26

Ginkgo Forest Winery did very well across the board this year at the North Central Washington Wine Awards.

Winemaker and owner Mike Thiedes’ training as a scientist has helped him meticulously craft vintage after vintage, and this Red Blend is no exception.

The wine opens up with black plums and blackberries, followed by fennel, peppercorn and cinnamon bark. The flavors are assertive without being over the top. The blend is 56 percent Cabernet Sauvignon, 33 percent Syrah and 11 percent Merlot. I picture having a glass of Gingko Red while grilling my beef kebabs with mushroom, onion and those sweet little orange tomatoes I can’t seem to get enough of. And then … having another glass with dinner! This is a great value at $15.

I used to live in the Puget Sound area and knew several families who not only loved the sea, but made their living off of it. Occasionally a bunch of friends would get together and help them eat through some of their bounty. I always wondered what to drink with such a variety of sea flavors. It’s too bad Lost River wasn’t making Rain Shadow yet. Although it would probably be fine with just about any seafood, the heavier body of the wine would go best with shellfish, grilled fish and squid.

The pear and melon flavors of the Semillon (60 percent) meld beautifully with the citrus and tropical flavors of the Sauvignon Blanc (40 percent). The finish is crisp and clean. Cheers to this family winery that has been making lovely wine since 2002.

Harking back to the old country, this Sangiovese is dry, light on its feet and will pair up with a variety of foods, including spaghetti with red sauce, pizza, cioppino and stewed chicken with Roma tomatoes. If I close my eyes, I can imagine myself in Tuscany, sitting on a terrace that overlook vineyards and olive trees. The bright cherry, strawberry and slight earthy quality of Pete Beaumont’s version closely resembles the wine I was sipping when I had my first taste of an olive right off the tree. If you’ve tasted a just-picked olive, you know why it sticks in my mind. I was very happy to have the pleasant Chianti to swish and swallow.

At least the wine fit into my romanticism.

The next time you’re feeling like Italian or something light and savory for dinner, this Sangiovese will be simpatico!

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. Has worked in the Northwest wine industry more than 10 years, including distribution, sales, production and marketing. Was a judge for the 2011, 2012, 2013 and 2014 North Central Washington Wine Awards.

The Scene

NCW

Wine Awards

Stacy Ballew and David Standerford

M

ore than 400 people attended this year’s NCW Wine Awards event at the Town Toyota Center on Aug. 23. They were able to sample wines from 30 area wineries, all winners in this year’s Wine Awards, as well as taste outstanding bites from at least a dozen local restaurants and caterers. Be sure to save the date for next year’s event at the same location: Aug. 22, 2015.

Becky Young and Sarah Buddington

Colin Parker and Katie Trimpe 48

Foothills

November / December 2014

Sherry and Larry Shreck

phoTos By Frank cone

Danielle Ringler, Kevin McKee and Lauren Dilly

Ben and Bernice Paine

Orion Royster and Janelle Dempsey

November / December 2014

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FOOTHILLS CATALOGUE

SHOPPING

The Gilded Lily Home Collins Fashions Mills Bros.

SHOPPING THE GILDED LILY HOME Featuring Stonewall Kitchen products that make menu planning and entertaining exciting! This year’s big flavor is .....truffle! We are enjoying the truffle marinara sauce, aioli and oil, just in and ready to add flavor to your favorite recipes. Also check out the great baking mixes, dressings, salsas, jams and jellies from Stonewall that make gift giving easy and delicious!

Voted Best Gift Shop for 2014, Come in and see why!

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

COLLINS FASHIONS Try on one of the Brighton Iconic handbags! Collins carries a large selection, any of which would make a great Christmas gift. Or choose from the selection of wallets, jewelry, rings, watches, sunglasses and home accessories. Collins carries the full line from Brighton.

Complimentary gift wrap and excellent customer service.

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

MILLS BROS Mills Bros is the Christmas store for making the men in your life look good. We feature the finest in men’s dress and casual clothing, shoes and tuxedo rentals. Gift cards and complimentary gift wrapping.

This Christmas get him a gift from Mills Bros.

10 S. Wenatchee Ave. • 509-662-2650 www.millsbrosmenswear.com November/ December 2014

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CLOTHIERS

HABERDASHERS

E S T. 1 9 0 6

Downtown Wenatchee :: 662-2650 M-Fri. 9:30-6, Sat. 9:30-5:30 www.millsbrosmenswear.com

You’re invited 15th Annual Holiday Open House Sun. Nov. 2, 2014 12-5 pm

Don’t forget to turn your clocks back!

Mon. ~ Sun. 10 am to 5:30 pm Complimentary Gift Packaging GildedLilyHome.com • 2 N. Wenatchee Ave. • 509.663.1733

PARTING SHOT

PHOTO BY DON SEABROOK

A spot of sunshine streams through trees along a brushy trail from Heather Lake, seen in the background, to Glasses Lake in September. The mostly vertical hike to Glasses Lake takes you through dense brush and into some steep, hand-over-fist climbing.

OOTHILLS

WENATCHEE

◆

LEAVENWORTH

◆

CHELAN

AND ALL OF NORTH CENTRAL WASHINGTON

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FOOTHILLS

November / December 2014

Winter Getaway - $399 for a 3 night stay

517 S. Wenatchee Ave. Contemporary Clothing Jewelry • Accessories Purses • Scarves NCW Local Resident Special

$99 per night, available for the following date ranges:

Valid for stays between Dec 1st-18th and Jan 5th-15th*

We carry 0 to Plus Sizes.

Store Hours: Tuesday - Saturday, 10-5

• Michael Stars • Lucky Brand • M. Rena • Black Swan • Good Works • Nick & Mo • Hudson Jeans

Freestone Inn (Foothills) Full Color PDF to Janette—RD 1024.191915.1x4.688.WinterGetaway.

Leavenworth is the perfect ski vacation base for your next winter get-away!

The Ski Shop at Osprey offers local knowledge and equipment rentals for EVERYONE...youth to adult, and beginner to expert, Snowboarder to XC skier to All-Mountain goodness.

Our backyard includes Stevens Pass, Mission Ridge, the Leavenworth Winter Sports Club Ski & Tubing Hill, Nordic Skiing and Snowshoeing trail systems, and the Cascade Backcountry.

Osprey Rafting & Ski Shop have what you are looking for. Did we mention we are right on Highway 2 with a ton of parking!

Call the Ski Shop at Osprey before your next ski trip 509-548-6800. Chances are we can save you money and increase your enjoyment on the slopes and trails.

Bring Your Domestic Dreams To Life • Mirrors • Lamps • Metal Art Work • Clocks • Accent Furniture Pieces

• Seasonal • Stars • Signs • And much much more

509-888-0467

510 S. Columbia St., Wenatchee On the corner of Spokane & Columbia 2 blocks South of the Bus Station

3 Days a Week

Thursdays & Fridays 10am-6pm Saturdays 10am-4pm www.realdeals.net/wenatchee WenatcheeRealDeals November / December 2014

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