Foothills Magazine - July August 2020

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

July-August 2020

Inside & Outside: Hansen home is a stunner

EDITOR’S LETTER

A fitting tribute R

ick Steigmeyer’s story in this issue about Martin-Scott Winery’s 2019 rosé goes beyond the topic of wine. It’s a touching piece about loss and turning one’s grief into good.

The photos that accompany the story are from Mike and Judi Scott’s 50th wedding anniversary. The images reflect a partnership that worked on so many levels until Judi’s sudden death in early 2019. To put it in the simplest phrase: they clicked.

Some of us know Mike and Judi solely as founding owners of their successful winery, a business and passion they built from the ground up. Their life together was much more, including raising two sons and later finding joy as grandparents. Judi also worked for Central Washington Hospital and Confluence Health for more than 30 years.

After Judi’s death, Mike looked to do something that would honor her memory and do some good at the same time. He decided that good would come in bottle form, specifically a special release of the winery’s 2019 rosé. When the Tribute Rosé of Sangiovese is released — you can find out when by visiting the winery’s website and social media pages — all sale proceeds will go to the Confluence Health Foundation.

It’s a win-win-win: a lovely wine celebrating a great person for a wonderful cause.

This issue also features some other noteworthy pieces, including Jaana Hatton’s look at early morning happenings in Wenatchee and the people doing them. Jaana pulled double duty, piecing together the words and the photos that tell the story.

Also pulling double duty is Rachel Hansen, who provides a step-by-step written and photographic tutorial of how to make spring rolls. The recipe has a cute backstory that makes it even more special. I’m adding the recipe to my to-do list. The payoff, I’m sure, is delicious.

And speaking of delicious, you’ll also find a trio of recipes that were featured in Morgan Fraser’s Savoring Chelan cookbook from nearly 10 years ago. We wrote about Morgan’s book in the very first Foothills that published in February 2011. We’re resurrecting the piece as part of a new feature we’re calling Foothills Flashback.

The idea is to open up our archives and occasionally share some of our favorite stories from the past nearly 10 years. Look for more Flashback stories in future issues.

Marco Martinez, editor foothills@wenatcheeworld.com

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Contents 8 Up and

34 L ow profile

Lake home blends into its surroundings

42 Tribute

Mike Scott pays homage to his late wife

and at ‘em enatchee is busy W as the sun rises

14 Step-by-step

Spring roll recipe is a summer must

18 From the archives

Savoring Chelan is still a must-read for local foodies

24

Generations

Springwater home is a family treasure

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The reviews are in

Barb Robertson dishes on local wines

oothills A BI-MONTHLY LIFESTYLE MAGAZINE ABOUT NORTH CENTRAL WASHINGTON

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General Manager, advertising and sales Sean Flaherty (509) 664-7136 flaherty@wenatcheeworld.com Managing Editor Russ Hemphill (509) 665-1161 hemphill@wenatcheeworld.com Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com Creative Director Nancy Phillips Proofreader Joanne Saliby

WASHINGTON MEDIA LLC Foothills Magazine is published bi-monthly

by Washington Media LLC, 14 N. Mission St., Wenatchee, WA 98801 $4.99 Retail Price Subscriptions: $14.99 annually Send check or money order to: Foothills, Subscriptions 14 N. Mission St., Wenatchee, WA, 98801 or subscribe online at ncwfoothills.com Copyright 2020 with all rights reserved.

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COVER PHOTO: Don Seabrook photo

REDUCE YOUR ENERGY FOOTPRINT CONSERVATIONMAKESCENTS.ORG

Sabrina Hansen says she likes to add art elements throughout the landscaping around her Wenatchee house. This decorative globe hangs near the pool.

See the story on Page 24.

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OUTDOORS STORY AND PHOTOS BY JAANA HATTON

Fishermen load gear into their boat early one morning at the launch behind Pybus Public Market.

E

arly mornings are magic. The sunrise hours between the privacy of sleep and the demands of the day are the fuzzy zone when the world seems to offer a little more of itself than any other time. There is peace; there is space.

Before the offices and shops open their doors, Wenatchee slowly stirs into action. It is not unusual to see 6 a.m. joggers on the Loop Trail or ducks enjoying the temporary wading pools created by sprinklers in the parks. Marmots feast on the clover and fresh grass in the sun’s first glow, cautious of humans who will soon take over the green areas along the river.

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Rise and shine, Wenatchee Valley

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Becky Larson pushes a stroller with her 13-year-old toy poodle Mimzy. It’s a regular 6 a.m. ritual along the Loop Trail for the dog and her owner.

A house wren soaks in the sun atop a post near the Dry Gulch trail.

A contrast of still and motion along west side of the Loop Trail as a cyclist zooms past someone on a bench taking in the early morning scene.

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In Wenatchee, we can start the day by the river or up on the hills, whichever the preference may be. The water offers cooling breezes while the slopes — after some climbing and sweating — open up the views as far as the eye can see. Either way, the fresh air is as good a perk as any cup of coffee you might enjoy indoors.

Mike and Diana Eash enjoy early morning hikes in the Saddle Rock/Dry Gulch area. They hit the trails at 6 a.m.

As much as their outing may save the day, it may also help improve Mike’s quality of life. He suffered a stroke in 2018.

“The first six months (after the stroke), I was lucky if I could stay awake until noon,” Mike said.

Now they complete the Dry Gulch loop in an hour and nine minutes, according to Diana. The couple goes on the hike five days a week. Mike’s face has a healthy glow and the briskness of his steps indicates no illness.

Down by the river, Becky Larson takes Mimzy, her 13-year old toy poodle, on 6 a.m. outings along the Loop Trail. Mimzy can manage the walk going one way, but needs a ride back in a baby stroller coming back. Fair enough for an elderly poodle lady.

“She just loves to meet people,” Becky said while Mimzy was jumping

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Link Transit buses line up at Columbia Station along Wenatchee Avenue, awaiting early morning passengers.

up and down in her stroller, eager for a pat.

In the downtown area, offices and shops are still closed at 7 a.m., but some people are busy at work.

Mike Salmon, owner of the Morris Building on Wenatchee Avenue, sweeps up debris at the front entrance after a blustery night.

“Just one of the joys of being a building owner,” he said and smiled.

“By the way, this is the second oldest brick building in Wenatchee,” he added with obvious owner’s pride. The Morris building was constructed in 1894.

Just a few blocks south of the Morris Building, the buses are lined up at Columbia Station on the hour. Some drivers start their routes as early as 4:30 a.m.

Then there are the minor jobs before the main jobs.

In South Wenatchee, Ricardo Reyna and Manuel Reyna-Sanchez were tending to their tomato plants and other vegetables by the Wenatchee Community Center at 6:30 a.m. before their work day.

“You can rent this garden spot for $30 a year,” Manuel said while working in his lush vegetable patch. “I grow tomatillos, beans, corn, tomatoes and cilantro.”

Ricardo diligently watered his tomatoes, fetching one bucketful of water after another.

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Mike Salmon sweeps near the entrance to his Morris Building in downtown Wenatchee after a blustery night.

Ricardo Reyna waters one of the plants he’s growing in his plot at the community garden at the Wenatchee Community Center. He waters the plants each day at 6:30 a.m. before heading to work.

Down by the river, there are cars parked at Pybus Public Market even at sunrise. It’s a convenient spot to take off on a bike ride or a walk along the Loop Trail. Or, maybe just to relax and watch the sunrise.

There is plenty of room to park and enjoy the trail in the first light of day before the market becomes busy with vendors and patrons, and the privilege of the early morning evaporates into the daylight. Until tomorrow. F

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Fresh spring rolls with carrot, red cabbage, cucumber and tofu, topped with peanut sauce.

Nothing says summer like 14

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KITCHEN CREATIONS STORY AND PHOTOS BY RACHEL HANSEN

A step-by-step tutorial

F

resh spring rolls are the stuff of summer. They’re picnic-ready and they pack a satisfying crunch with colorful veggies from the garden.

I fell in love with fresh spring rolls at The East Asia Supermarket on 38th and Pacific Avenue in my hometown, Tacoma. The store’s deli manager knew me as a lunchtime regular.

Through the deli counter glass, I’d casually watch him roll perfectly tight, even rolls with quick, nimble fingers.

One day, I tried to make them at home. It was a disaster. I boiled the wrappers, which melted into a boogery mess. The rice noodles clumped into a sticky, gooey ball. I threw them out and made stir fry instead.

Humbled, I sulked into the deli and told the manager about my failed

experiment. I was moving to North Central Washington, I confessed, and I wanted to find some way to bring fresh spring rolls with me as a reminder of home.

His smile shone with pity and endearment. Though there was a language barrier between us, he led me through the store and put the right ingredients in my cart. Rice sticks that stayed firm. Start with the 8-inch wrappers, not the burrito-sized, at first.

Then he took me back to the deli counter, where he walked me through each step in slow, exaggerated movements so I’d get it.

I’ve been making them ever since.

Spring Rolls 6 spring roll wrappers (opaque, 8- to 9-inch rice tortillas located the Asian food aisle of well-stocked grocery stores) 4 ounces of rice sticks* 14 ounce package of extra-firm tofu; cooked shrimp also work well Half an English cucumber, cut into 5-inch long matchsticks Half a carrot, peeled and grated Green onion, halved lengthwise 1/3 cup shredded purple cabbage Romaine lettuce, ribs removed

spring

Fresh basil leaves or mint *Make an OK sign with your pointer finger and thumb; that’s how big around your bundle of dry rice sticks should be. Be picky about noodle brands. Three Ladies or Flying Horse noodles maintain a more pasta-like firmness, while other brands, such as Thai Kitchen, turn gelatinous and sticky.

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Press the moisture out of the tofu by wrapping it in a clean kitchen towel with a small, even weight balanced on top

Get creative with your garden bounty Fresh snap peas, cilantro, nasturtium flowers, sliced radishes, sliced red pepper or garlic scapes add color and flavor.

Boil 4 ounces of rice noodles, a bundle that should fit your ring finger and thumb.

Peanut Sauce 1/4 cup sugar 1/4 cup peanut butter 3 tablespoons soy sauce 1 teaspoon minced garlic 1 tablespoon oil (olive or sesame) 1/2 to 3/4 cup coconut milk

1 Press tofu to remove moisture.

Wrap the tofu block in a clean kitchen towel, and place an even weight on top, such as a cutting board with a can of coconut milk. Press for 30 minutes.

2 Boil rice sticks. While tofu is drying, boil water in a 3-quart saucepan. Cook rice sticks to al-dente, usually 3-4 minutes depending on the brand. Rice sticks cook faster than other pasta, so check often.

Press the tofu with a spatula as it cooks so the bottom is evenly browned.

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3 Start peanut sauce. Combine peanut sauce ingredients in a small sauce pan over low-medium heat. Stir frequently until thickened, about 10 minutes.

Don’t let it boil.

Rinse the rice wrapper with warm water for a few seconds, until it is just pliable.

After the noodles are cooked and drained, rinse them in cold water.

4 Unwrap and slice tofu lengthwise in 1/2 inch-thick slices.

5 Dry fry tofu. Lay tofu slices 1/4 inch apart on a cold, flat skillet. Heat skillet to medium heat. Lightly press tofu slices with a spatula as they cook. Flip when the bottom of the tofu smells toasty and turns golden brown. If they stick to the pan, they’re not done. Brown both sides and remove from skillet with spatula.

6 Slice vegetables.

7 Dampen one spring roll wrapper

When you’re ready to wrap, fold the sides first then roll tightly.

at a time. Gently rinse one spring roll

wrapper under running warm water for about 30 seconds, or just until pliable. Lay the spring roll wrapper flat on a wooden cutting board.

8 Arrange spring roll filling. Lay a small bed of noodles in the lower third of the wrapper, leaving about an inch on either side. Top with a slice of tofu, then cucumber, carrot, purple cabbage and green onion. Top with two or three romaine leaves.

9 Roll. Fold the sides of the wrapper over the filling. Fold the bottom of the wrapper over the filling. Roll tightly, taking care to tuck in the sides. F

Roll the spring roll with even pressure, carefully tucking in the sides.

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KITCHEN CREATIONS

STORY BY MARCO MARTINEZ PHOTOS BY RICHARD UHLHORN

FOOTHILLS FLASHBACK: FEBRUARY 2011

Savoring Chelan A foodie’s love affair

UPDATE: Morgan Fraser followed up her poplar Savoring Chelan book with an Upper Valley version titled Savoring Leavenworth. Both books are available at amazon.com.

Morgan ended liking Leavenworth so much that she moved there after living two years in Panama. She now owns Leavenworth Spanish, a business offering extra-curricular Spanish classes to kids and adults. She also does some freelance writing on the side, including stories for Foothills.

T

he response to Morgan Fraser’s book Savoring Chelan — a pairing of Chelan Valley recipes and wines — has exceeded even the author’s own expectations.

She sold 500 copies between the Oct. 23 launch and early December.

Her second order of 500 books from the printer is selling well.

“When I came out with it … I thought 500 books would last me to next summer,” she said.

The Manson High School graduate chatted a few minutes recently about her 106-page culinary opus.

Foothills: Just how hard was it to get Chelan-area chefs and cook types to share their recipes?

Morgan Fraser: It actually was a 18

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lot easier than I thought it was going to be. When I approached people, most of them were real excited about the project and volunteered these recipes.

Foothills: I’m guessing the local wineries were more than happy to be included.

Fraser: Yes. It was the same as the recipes; most were very gung-ho about it. There were some that didn’t have the time or resources to do it. But it’s advertising; it’s going to sell everywhere.

Foothills: What’s your favorite recipe from the book?

Fraser: It’s the Caribbean Pork Tenderloin. I hate that question because there are so many good ones and you

don’t want to pick a favorite. But that pork loin is so good.

Foothills: What makes Chelan Valley wines special?

Fraser: I appreciate them because I know who made them. In all honesty, they’re probably a better quality wine than I would usually buy.

Foothills: In a nutshell, how do you describe the cuisine in the ChelanManson area?

Fraser: I think the thing that makes it distinct is the use of local produce.

I encouraged the recipe writers to include and plug as much local produce as they could. A salad with local greens and local apples is going to be better than a salad with store-bought greens and apples bought in January.

Foothills: What’s your cooking specialty?

Fraser: I do Mexican fusion. I like stuff that’s spicy and sweet. I would have to say that when I cook for myself, I’m a concoctionist. I look in the cupboard and the fridge and throw stuff together that I’ll never be able to make again.

Campbell’s Fire Pasta Contributed by Troy Nesvacil, chef at Campbell’s Resort Prep time: 15 minutes Cook time: 15 minutes Serves: 4 One 12 oz. package pasta, preferably fettuccine or linguini ¼ cup olive oil 3 cups chicken (1 pound), cut into 2-inch strips 1 teaspoon salt 2 teaspoons pepper ¾ cup Worcestershire sauce 1 ¼ cups Frank’s hot sauce 4 cups heavy whipping cream 1 tablespoon and 1 teaspoon red chili flakes Hotel butter Whip the following ingredients until doubled in volume: 2 tablespoons softened butter ¼ teaspoon lemon juice 1 clove fresh minced garlic Pinch salt and pepper Prepare pasta according to package directions. While it’s cooking, sauté olive oil, chicken, salt and pepper in a pan until the chicken is browned on both sides. Remove the chicken from the pan; set aside.

To deglaze, add the Worcestershire and hot sauce to the pan with the leftover oil; mix all ingredients until hot and blended. Add in the whipping cream and red chili flakes and add the chicken to finish cooking.

Simmer the mixture until it is reduced into a thick sauce; adding 2 tablespoons of Parmesan cheese will quicken the process. Drain the cooked pasta and toss with hotel butter first, then add in the sauce. Garnish with Parmesan and parsley.

Recipe tip

To make the sauce spicier, add the red chili flakes to the pan during the deglazing process. Cooking the flakes will release their spicy flavor.

Pairs well with

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Farm Fresh Meatloaf Prep time: 15 minutes Cook time: 1 hour 15 minutes Serves: 6 2 tablespoons olive oil ½ small onion, finely chopped (about ½ cup) ½ medium celeriac, diced (about ½ cup) 1 large carrot, diced (about ½ cup) 2 large cloves garlic, minced 2 teaspoons dried parsley 1 teaspoon dried oregano 1 teaspoon dried sage 1 tablespoon dried basil 1 ½ teaspoons salt 1 teaspoon dried mustard ½ teaspoon black pepper 1 large egg, beaten 2/3 cup milk ½ cup uncooked oatmeal 2 pounds ground beef ½ cup ketchup or barbecue sauce 20

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Contributed by Rachel Evans of Sunshine Farm Preheat the oven to 350 degrees.

Heat olive oil in a heavy skillet. Sauté onion, celeriac and carrot over mediumhigh heat for about 5 minutes, until vegetables are tender and onions are golden. Add garlic and sauté 30 seconds more. Remove from heat and add parsley, oregano, sage, basil, dry mustard, salt and pepper.

In a large bowl, combine egg, milk and oatmeal. Add ground beef and sautéed vegetables and mix thoroughly. Spoon into a loaf pan and cover with ketchup or barbecue sauce. Bake for 1 hour and 15 minutes, or until internal temperature reaches 160 degrees. Let rest 5 minutes before slicing and serving.

Recipe tip

Celeriac is also known as celery root.

It’s a root crop related to celery, but

it’s much easier to grow and stores for months. It adds great celery flavor to soups, stews and meatloaf.

Oatmeal makes a great substitute or bread crumbs in any meatloaf recipes. It’s less processed and healthier.

For even greater flavor, substitute seasonal fresh herbs for the dried herbs.

If substituting, use 3 times as much fresh herb.

Pair this recipe with a side of sautéed collard greens, a great substitute for salad in the off-season. Strip leaves from stems, chop roughly and sauté for about 5 minutes in olive oil. Add a little salt and enjoy!

Pairs well with

Tunnel Hill Estate Pinot Noir Karma Vineyards Zen Red Blend Lake Chelan Winery Reserve Syrah, Rivers Bend Estate

Local Myth Greek Salad Contributed by Art Still, co-owner of Local Myth Pizza Prep time: 20 minutes Cook time: 12 hours (optional) Serves: 6-8 Dressing 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard ½ teaspoon sea salt ½ teaspoon whole black peppercorns ¼ cup mayonnaise 2 teaspoons fresh-squeezed lemon juice 1-2 cloves of garlic ¾ cup extra-virgin olive oil Salad 8 cups romaine hearts (a family-sized bag) 1/3 cup Kalamata olives, pitted and torn into pieces or wedges 1/3 cup red onion, cut into quarters and sliced thin 1/3 cup feta cheese ½ cup Roma tomatoes, thinly sliced, or halved cherry tomatoes 1 teaspoon toasted pine nuts (see recipe tips for toasting directions) Pepperoncini peppers for garnish Put all dressing ingredients except for the olive oil in a blender and mix well.

Slowly add the olive oil to emulsify the dressing (to make it thick and creamy).

If it comes out runny, you have “broken” it. The dressing will still taste OK, but the creamy look and feel is lost.

For best results, refrigerate the dressing overnight and add more olive oil if needed.

Wash, dry and chill the romaine hearts for 10 minutes before cutting them into large pieces. Put the cut romaine in a mixing bowl and add the dressing. Add olives, red onion, feta and tomatoes. Toss the salad until thoroughly coated with dressing. Garnish with pepperoncinis and pine nuts.

Recipe tip

Feta cheese is a style, not an animal; Local Myth uses domestic feta from cow milk. Sheep or goat feta can also be used.

To toast pine nuts, preheat oven to 350 degrees. Bake for 3-5 minutes in a single layer. Check often; they burn easily.

Pairs well with

Four Lakes Winery Sauvignon Blanc Vin du Lac Les Amis White Blend Vin du Lac Savvy Blanc F

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INSIDE HOME

Growing with the times 24

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Provided photo

A photograph of the Hansen’s house from the 1920s.

Sabrina Hansen’s family purchased it in 1967.

STORY BY DEE RIGGS PHOTOS BY DON SEABROOK

Scott and Sabrina Hansen’s home is near the west end of Springwater Avenue in Wenatchee. Sabrina grew up in the house and purchased it from her parents in 2004.

Springwater Avenue home is a family treasure

W

hen Sabrina and Scott Hansen bought their Wenatchee home in 2004, Sabrina felt like she was coming home.

Literally.

Sabrina grew up in the house off Springwater.

“My parents bought it in 1967 when I was 6 years old and in first grade,” Sabrina says. “It was a mess. My mom said to my dad that something had to be done so she could be happy there.

There was cracked plaster on all the walls and there was pink and green everywhere.”

Things got upgraded but not according to a designer’s handbook.

“There were four bedrooms and I

have two older sisters,” Sabrina says.

“Each of us took a bedroom and we got to paint it the color we wanted — one room was purple, another was pink and mine was red. We’re talking red paneling and red carpet. And my mom and dad’s bedroom was green.”

Today, the home is more Better Homes & Gardens than eclectic. Gone are the bright colors, the chopped up rooms and the tricolored blue shag carpet in the front rooms.

Work on upgrading the house, which was built about 1914 and had been owned by dairy farmers, began in 1997 by Sabrina’s mother, Edna Nichols. She revamped the house a year after the death of her husband, John.

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NORTH CENTRAL WASHINGTON NEWS AT YOUR FINGERTIPS Wenatcheeworld.com • Full Access to Wenatcheeworld.com on all devices • Topical and timely newsletters • Access to the digital replica of the newspaper Clockwise from top: One of the newest additions to the Hansen’s property is the cabana at right, added next to the pool in 2015.

Sabrina Hansen says it’s a popular spot for family get-togethers and watching Mariners baseball games on TV.

$1 for the first month Billed monthly at $9.99 after first month

A fireplace provides a heat source in the cabana during the colder months.

The pool cabana includes a fully working kitchen. The space was formerly used for a large vegetable garden.

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Top: Looking out from the front porch of the Hansen’s house, the elevations and location of the driveway have changed and trees have been added for privacy.

Left: The Hansens have made many landscaping changes to the home they purchased from Sabrina’s parents, but the roses her mother planted in front of the house remain.

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Sabrina said her mother moved out for several months while all the electrical and plumbing were replaced and the lath-and-plaster walls were removed and replaced. Sheetrock and new insulation were put in. Edna Nichols also hired workers to use the home’s large attic space to add a second floor.

Sabrina, a paraprofessional with the Wenatchee School District, and Scott, a commercial fisherman, say they feel great about living in a house with so much family history. In 1988, they got married in the side yard.

“It’s just kind of like the family home,” Sabrina says. “Everybody comes here for Christmas, holidays and lots of visits.”

The couple began their own renovations shortly after Sabrina’s mother downsized and sold them the house.

They tore down an old butter house and put in a new shed, improved and revamped the driveway, replaced an old swimming pool, and added 900 feet of kitchen and family room space on the back of the house.

“My mom told Scott that the kitchen addition was just like what dad always wanted to do,” Sabrina says, “It gave us goosebumps.”

They also hired Helton Builders to add a large, covered kitchen next to the pool and Wenatchee carpenter Gary Gillin to make wooden cabinets for the outdoor space.

“I sleep out there sometimes — until one of the dogs comes over and licks me,” Scott says. “I like just being out in the stars. It’s very peaceful.”

The Hansens changed out all the exterior windows on the first floor and laid tile on sections of that floor.

Under old carpeting, they discovered hardwood floors. They also knocked out some walls and expanded some room entrances. They also moved a hot tub to a newly upgraded side yard, and rebuilt an old decorative pool outside the back patio.

The garden is a work-of-art, the couple say, with walls, rocks, plantings and pots all placed under the direction of Wenatchee landscape designer and consultant Susan Cusick.

“Every plant out in the pool, she picked out — a mound here, a rock there,” Sabrina says. “She just has a picture in her brain that she can bring to life.”

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Top: Rock work, here near the back of the Hansen’s house, was installed by previous owners.

Left: The entry to the home was changed by Sabrina Hansen’s parents to include a stairway and second-floor living space. Original wood floors to the house were discovered underneath carpeting.

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Eve Hansen, Seattle, works from her parents’ great room, a recent addition to the original house.

“She brought in hydrangea trees,” Scott says. “I never even knew they existed, and they’re just something else.”

The goal for the garden, Scott says, is to make the landscape less linear and more natural.

He and Sabrina say they think they’ve achieved that goal.

“This is a real nice, little oasis in the

middle of town,” he says.

One thing that’s stayed the same is a long row of roses in the front of the house.

Early on, there had been talk of moving them elsewhere, but Sabrina was adamant.

“The roses are staying,” she says.

“They’ve been here since my mom

lived here and they’re very important to me.”

Edna Nichols still visits her daughter and son-in-law often.

“The house was a nice-looking place when I lived there and they’ve turned it into something beautiful,” she said.

“I feel blessed to have the pleasure of still being a part of it.” F

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INSIDE HOME STORY BY MARCY STAMPER PHOTOS BY CAST ARCHITECTURE STORY COURTESY OF METHOW VALLEY NEWS

Generous overhangs block the summer sun. Windows and doors can be opened at night to circulate cool air.

Elegant Bear Creek home unobtrusively captures Pearrygin panorama

T

here’s no denying that the views are exceptional — the full length of Pearrygin Lake and a vast sweep of the North Cascades.

But the owners and architect of the striking home nestled in the hills of upper Bear Creek wanted to preserve views for everyone, including folks who are camping and swimming at Pearrygin Lake State Park.

“It was very important to the clients — even before we put pen to paper — to respect the scenic area above Pearrygin Lake,” architect Tim Hammer, a principal with CAST Architecture, said. “We wanted to blend into the hillside. We wanted to experience the place and soak in the beauty, but didn’t want to take away from others’ experience.”

Once the homeowners (who asked not to be identified) had carefully chosen the site, the design of what they’ve come to call Bear Creek Basecamp grew out of the same values. Hammer drafted three designs and the family picked one and refined it.

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Located in the hills of the Methow Valley’s upper Bear Creek, this home was built with the idea of preserving views.

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The home, designed by architect Tim Hammer of Seattle-based CAST Architecture, has an exterior made rusted steel and concrete.

“It’s really a house that blurs the line between indoors and out,” Hammer said. The goal was to create a single ceiling plane from the interior to the exterior to connect all the spaces. All the modules line up, unifying the structure.

The house is more windows than walls, with multiple views through the structure to the outdoors and to other wings of the house.

Practical and attractive

The long kitchen island is ideal for entertaining.

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Design choices accommodated practical needs and aesthetics. The roof and outdoor spaces accommodate the seasons. The gently sloping shed roof holds snow for insulation and keeps ice and snow from landing on walkways.

Generous overhangs block the summer sun but let the low winter sun heat the slab floor to soak up warmth. In the summer, the owners can open windows and doors at night to circulate cool air.

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In the great room — a vast open space with living room, dining room and kitchen — the owners thought hard about the layout to suit the family’s love of preparing food while visiting with guests.

As a result, the kitchen is the core of the great room. While it’s unusual to have the kitchen in the center of the space, it’s where the family spends all their time, Hammer said. “It’s a hub, figuratively and atmospherically,” he said.

The dining room is on the west side, overlooking the lake. That accomplishes two goals — as a floating plane, the dining-room table doesn’t block the view the way a sofa and ottoman would. But it also reserves the best views for guests. “The kitchen island is all about entertaining, but the dining room is really all about the lake,” Hammer said.

The configuration makes ordinary chores a pleasure. When you’re doing dishes at the kitchen sink, you can gaze out toward the mountains.

“Standing at the sink, looking at the view — that’s what we hoped for,” the homeowner said.

Hammer used the same vocabulary and materials throughout the house.

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The dining room is situated on the west side of the home, overlooking Pearrygin Lake. handcrafted by Phil Woras. Counters are a manufactured, pale white-gray stone that resembles marble.

“It’s my belief that you get a certain amount of harmony and comfort if you play materials against each other,” Hammer said.

Woras built bunk beds to sleep six as well as sofas with ample cushions in the TV room that can be converted to even more beds. Walls in the bunk room are indestructible steel.

Going outdoors

The great room includes a sitting area with floor-to-ceiling windows that provide plenty of natural light.

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The house has two outdoor spaces — a protected courtyard shielded from wind and summer sun, and a wrap-around veranda that takes in the views. The great room has six doors to the outdoors.

Outdoor spaces were conceived as part of the overall plan. Approaching through the veranda establishes a psychological experience of entering the home, Hammer said. “It’s a continuous experience from the great room to the patio to the guest wing,” he said.

In the winter, the homeowners roast marshmallows on a fire pit designed by Tim Odell of Twisp’s Hotspot Fire Pits in the courtyard. In the summer, they stash the fire pit in the garage and pull out a table and chairs where they can relax in the shade.

Even the hot tub is nestled into the slope to preserve the view. People who aren’t overly modest can take advantage of an outdoor shower that’s open to the landscape.

The homeowners live in Vancouver, B.C., but the husband first came to the Methow Valley in the 1990s on a mountain-biking trip. When he and his wife met in 2001, he was eager to introduce her to the valley, and it became an annual winter pilgrimage.

Now that they have three kids, ages 7, 10 and 12, they treasure the opportunity to explore as a family or in more intimate outings with one parent and one or two kids.

It’s an active family, with kids involved in every sport there is — hiking, mountain biking, golf, horseback riding, skiing and fly fishing. A small garage is given over to gear, crammed

The view from this bedroom provides a stunning view of Pearrygin Lake. with skis, ice skates, fishing poles and bikes.

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“I could just look at those mountains all day. Some people look at the lake, some at the mountains,” the homeowner said. “The light is incredible. The views are marvelous. It’s totally quiet.” F

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Mike and Judi Scott share a toast on one of the patios at MartinScott Winery.

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THE VINE

STORY BY RICK STEIGMEYER

Tribute to a great partnership

J

udi Scott loved a good rosé. A fresh, fragrant blush wine with just a hint of sweetness was one of her favorite wines to drink and to make.

Judi was the chemist and co-winemaker with husband Mike for Martin Scott Winery, the East Wenatchee winery they started in 2000. Martin is Judi’s maiden name, hence the winery was named for their partnership in business and in marriage.

Above: One of Judi Scott’s favorite pasttimes was growing flower gardens around her home and the winery grounds.

Right: Martin-Scott Winery 2019 Tribute Rosé of Sangiovese, dedicated to life and memory of Judi Scott.

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Mike Scott and Judi Martin met while camping in Northern California and began a two-year, long-distance courtship before marrying in 1968.

They celebrated their 50th wedding anniversary in 2018.

Judi died unexpectedly Jan. 16, 2019, following a surgical operation.

Martin Scott Winery will release its 2019 Tribute Rosé of Sangiovese this summer in her honor. All proceeds from sale of the 325-case bottling will go to the Confluence Health Foundation. Judi worked for Central Washington Hospital and Confluence Health as a bacteriologist and later as hospital laboratory manager.

“Judi worked for the hospital for more than 30 years, my mother worked for Deaconess Hospital, and Becky, our son Tim’s wife, works for Confluence now, so we’re very connected to the hospital,” Mike said.

“I want to support what they do, but for me, this is a way of celebrating my wife,” he added.

The Sangiovese grapes for the wine were harvested last fall from French44

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man Hills Vineyard near Othello.

Mike had the grapes picked slightly earlier than usual to create a wine with brighter acidity and intense fragrance.

This past winter, he traveled to California’s Central Coast to visit wineries in the Paso Robles area. He researched and tasted blush wine interpretations at more than a dozen area wineries.

“I wanted to see if I was on the right track. My wine was already made and aging, but it helped me cement my ideas about a label and the finished color of the wine,” Scott said.

He redesigned the Martin Scott label for the new wine over a background of dahlia blooms. Judi was known for her flower gardens around the home and tasting room. Dahlias were her favorite flower. In the right bottom corner of the label is a circle with the letter “J” and the words “For

Her” and “Judi.”

Mike adjusted the final color of the pale pink wine with the addition of about 2 percent Cabernet Sauvignon at blending to mimic the color of the dahlias on the label. The wine was bottled in a taller, more tapered bottle than previous vintages of Martin Scott Rosé.

Plans to kick off sales of the new wine with a dinner and case sale for Confluence Health patrons around Memorial Day were squashed due to the state mandate that left tasting rooms closed for regular business.

Mike said to check the winery’s website and social media channels to find out when the Tribute wine will go on sale.

Martin Scott produces 19 different wines.

White wines are sourced from es-

Mike and Judi began growing grapes and making wine in 2000. Their wines have been perennial award winners.

tate vineyards around the winery. Reds are sourced from estate vineyards as well as Jones Vineyards in Mattawa and Red Mountain areas.

A renowned apple and cherry horticulturist, Mike became one of the region’s wine grape pioneers when he oversaw conversion of hundreds of acres in former potato and onion farms near Mattawa for Jones Produce Inc. in the mid-1990s. The new vineyards produced grapes for Ste. Michelle Estates and later Jones of Washington and other wineries.

Mike and Judi married in 1968 and attended Washington State University together. Mike earned his degree in horticulture and ag economics, Judi graduated in bacteriology. When they decided to start a winery in 1999, they took winemaking courses together at University of California at Davis.

Mike planted well-known grape varieties in their estate vineyards: Riesling, Chardonnay, Pinot Gris, Sauvignon Blanc, Cabernet Franc and others. He also later planted varietals that few others were growing: Mourvèdre, Counoise, Barbera, Grenache, Cinsault, Montepulciano and Graciano among them.

Judi loved white wines. Mike loves the reds.

“We worked well together. I was out digging ditches. She did all the lab work,” he said.

Mike and Judi had many lengthy discussions before agreeing to open a tasting room in their house nearly 20 years ago.

“We had a 5,000-square-foot house and were only using half of it,” he said.

They built the tasting room in the basement with a private entrance and patio overlooking the Columbia River.

The arrangement wouldn’t be possible under current zoning rules, but was grandfathered in with changes to separate private and public space, he said.

The couple’s two sons, Tim and Chris, and later their wives, Becky and Paula, and their children, have all participated in growing the boutique winery endeavor. They called the effort their legacy winery.

Mike said the Tribute wine is a celebration of a harmonious working relationship and 50-year marriage with Judi.

“It was a great partnership,” he said. F

Dahlias were Judi’s favorite flower. They are represented on the 2019 Tribute Rosé of Sangiovese that Martin-Scott Winery will sell in her honor, with sale proceeds benefiting the Confluence Health Foundation.

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UPON FURTHER REVIEW

A TASTE OF NCW WINES WITH BARB ROBERTSON

Ancient Lakes 2018 Alki Cabernet Sauvignon, $19.99

Succession 2019 Viognier, $28

Many of you are probably familiar with the local Milbrandt wines.

They’ve been delivering solid valueoriented wines for two decades out of their Mattawa winery. But what you may not know is that several years ago, they built the Ancient Lakes facility in George, near I-90 and Cave B winery.

It’s a custom crush facility right in the heart of the Ancient Lakes AVA. They also produce their own wines and the Alki brand is one of them. Alki’s meaning is “hope for the future,” and it is the Washington state motto. Washington is becoming well known for its elegant and flavorful Cabernets and I’m happy to report that the Ancient Lakes team produced an excellent, classic cabernet that won’t break the bank. Black currant, cherry and pencil shavings are released with the first swirl of the glass. The mouthfeel is full, with a sweet lushness of fruit enhanced by integrated tannins that coat the mouth.

Cigar box, rose and dark chocolate give the wine complexity and remain on the satisfying finish long after the wine is gone. Lamb shanks or elk will stand up nicely to the Alki Cabernet.

First, I need to tell you about how they named the winery because it’s inspirational and fitting for the times that we live in. Brock and Erica Lindsay had dabbled in wine as hobbyists when they lost their home in the Carlton Complex Fire in 2014. The devastation brought them to reevaluate how they wanted to live. Of course, this included wine, but it was also about spending more time together as a family and being mindful of moments. They chose their name as a testament to humble beginnings and as a reminder that amazing things can happen when you treat adversity as an opportunity and continue to move forward in a positive way. The Succession Viognier is a burst of luxuriant stone fruits and florals. It’s not shy and, in fact, demands attention. Peach, tangerine and honeysuckle are woven together, creating a silky consistency.

Something simple, such as a margherita pizza with fresh basil would be best with this viognier, because it wants to be center stage. Succession wines often sell out, so don’t delay on making your purchase.

Crayelle Cellars 2018 Monastrell, $35 I had been eager to try Craig Mitrakul’s first vintage of Monastrell since he released it. He’s done such a great job with other Spanish varietals, including Tempranillo and fan favorite Albariño. The grapes are grown at the Stone Tree Vineyard on the warm Wahluke Slope near Mattawa. Monastrell, also known as Mourvèdre in France, can be a big wine, full of tannins. It was tightly woven the first evening I tried it, but on the second day it really came into its own. Sun-warmed blackberries, thyme and shadowed dark florals effortlessly lifted out of the glass and were joined by warm spices and licorice in the mouth. The texture has a smooth, juicy quality due to the body being more medium weight rather than heavy. The flavors linger and are joined with black tea on the finish.

Although thoroughly drinkable when first opened, I would recommend aerating the Monastrell or decanting it a few hours before enjoying it. Your patience will be rewarded! We thought our rib dinner was a great pairing. ¡Salud!

Barb Robertson City: Wenatchee Credentials: Earned advanced certification through London-based Wine and Spirit Education Trust; currently working toward higher-level diploma through WSET. Earned degree in marketing from Central Washington University. Owned The Wine Bin retail shop in Wenatchee for five years, as well as the Mission Street Bistro Wine 46

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Bar for 14 years. Has worked in the Northwest wine industry for more than 15 years, including sales, production and marketing. Was a judge for the 2011-18 North Central Washington Wine Awards competition, the 2017 and 2018 Cascadia Wine Competition and the Washington State Fair 2015-16.

UPON FURTHER REVIEW

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Martin-Scott Winery 2019 Tribute Rosé of Sangiovese The Scott family has been making rosé for many years, but they truly outdid themselves with this lovely offering. It’s a fitting tribute to Judi Scott, who passed away last year.

Judi was the co-founder, the heart and the brains behind Martin-Scott Winery. The rebranded packaging features pretty dahlia flowers that play with the color of the wine. It sets the tone for what’s inside. I’m not sure why, but when I put my nose in the glass, I thought of Southern belles holding umbrellas to shield them from the sun as they walked through orchards and gardens. The aromas and flavors are dominated with nectarine, apricot florals, raspberry and honey. The palate is off dry and fruity, but finishes clean with a pleasant crispness.

A soft cheese and fruit plate make a nice pairing. I could also see this rosé paired up with grilled shrimp and scallops because of the slight sweetness and texture of the shellfish would mingle well with the fruity wine. I hear bottling the Tribute was a family event including the grandkids participating where they could, and that makes this bottle even more special.

— Barb Robertson

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