WENATCHEE u LEAVENWORTH u CHELAN u AND ALL OF NORTH CENTRAL WASHINGTON
May 2021
The
Food Issue
EDITOR’S LETTER
Winning combinations S
ome of life’s most reliable eats come in combinations — cake and ice cream, peanut butter and jelly, arroz y frijoles, fish and chips, soup and sandwich, liver and onions. OK, scratch that last combo; it brings back bad childhood memories. Thankfully, that’s about as bad as my childhood memories get. I’m pretty good when it comes to pairing foods that fit well together on the plate. My kids don’t complain too often at dinnertime, and when they do, my wife and I have learned to calmly remind them that they are welcome to make their own dinner. And sometimes they do. It’s the dinner pairing that goes beyond the plate that isn’t always easy for me — mainly, what wine should we drink with this dish? I often rely on my smartphone for my pairing suggestions. “OK, Google. What wine variety pairs well with my Easter ham?” When dining out, I’m grateful for menus that list suggested wine pairings. It eliminates guessing from the equation. When pairing suggestions aren’t on the menu, I’ve learned to ask the server for his or her thoughts on a good pairing. Ten years ago, that question would have resulted in a blank-expression response at some area restaurants, but service staff these days are much more educated and confident when it comes to recommending a local wine to pair with a meal. Progress. As part of this issue’s Food theme, writer Sharon Jordan asked a trio of regional restaurants to put forward their best pairing of food and wine. It turns out that a lot of thought goes into the process, with conversations involving chefs and winemakers. Other food stories in this issue include profiles of a pair of area restaurants — Inna’s Cuisine, which has been serving European-style cuisine in downtown Wenatchee for more than 15 years, and Yodelin Broth, a fusion restaurant in Leavenworth that is on the newer side. Both have menus with a variety of dishes to satisfy just about any palate. Writer Erin Rebar dug into her kitchen pantry to serve up a story that offers up some practical tips for jazzing up that weekday meal when time is often more limited. She provides some saucy ideas that just might find a spot on your dinner rotation.
. . . . . . . . . . . . . . . .
I came away impressed after chatting with Eastmont High School senior Madelyn Eaton, the subject of this issue’s Spotlight feature. She’ll be one of her school’s valedictorians when her class graduates in early June. I had been wanting to talk with a high schooler to get a better idea of how much the coronavirus pandemic has impacted the lives of teenagers and how the current generation views itself. I hope you enjoy the interview as much as I did. Congratulations to Madelyn and the entire Class of 2021 for reaching this important milestone under less than ideal circumstances. And good luck to them as they venture out into the world.
Marco Martinez, editor foothills@wenatcheeworld.com
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Contents
8 Landmark
Old Leavenworth cemetery is a pioneer resting place
30 European cuisine
Inna’s menu is all over the map
34 Ppairings erfect
Entree + wine = maximum flavor
10 S potlight
E astmont senior Madelyn Eaton has all the answers
40 Leavenworth fusion Yodelin is not your traditional Bavarian eatery
18 Chelan chateau
David and Patti Riel’s home is a happy place
24 Short
on time, big on taste
48 Wine destination
T urn that tired dish into something memorable Lake Chelan AVA is hard to top 6
Foothills
May 2021
oothills A BI-MONTHLY LIFESTYLE MAGAZINE ABOUT NORTH CENTRAL WASHINGTON
Publisher Sean Flaherty (509) 664-7136 flaherty@wenatcheeworld.com Creative Director Nancy Phillips phillips@wenatcheeworld.com Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com Managing Editor Russ Hemphill (509) 665-1161 hemphill@wenatcheeworld.com Advertising Sales Manager AnnMarie Morris (509) 661-6377 annmarie@wenatcheeworld.com
WASHINGTON MEDIA LLC Foothills Magazine is published monthly by Washington Media LLC, 14 N. Mission St., Wenatchee, WA 98801 $4.99 Retail Price Subscriptions: $20.99 annually Send check or money order to: Foothills, Subscriptions 14 N. Mission St., Wenatchee, WA 98801 or subscribe online at www.wenatcheeworld/ncwfoothills/subscribe Copyright 2021 with all rights reserved. Reproduction in whole or part is prohibited without written permission.
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LANDMARK
Old Leavenworth/ North Road
STORY BY MADELINE HAPPOLD PHOTOS BY LUKE HOLLISTER
Cemetery A child’s grave is among those at the Old Leavenworth/North Road Cemetery.
LANDMARK STORY BY MADELINE HAPPOLD PHOTOS BY LUKE HOLLISTER
B
uried in the backwoods near the Bavarian-themed mountain town of Leavenworth is the Old Leavenworth/North Road Cemetery. To get to the cemetery, visitors wind down North Road until reaching the Icicle rail station. Across the road is a dirt driveway that appears to lead to a private orchard. Follow the road past the apple trees, about a half mile uphill, and there rests the century-old cemetery overlooking the nearby railway and Tumwater Mountain. It’s a small cemetery, easy to miss tucked behind evergreens, and so quiet visitors can hear the pine needles fall in the wind. Most plots are older, but toward the back newer plots from
Views of the Cascades sweeping down into Leavenworth can been seen from the cemetery. 8
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the past decade can be found. Some gravesites are sectioned off by rusted gates, others with cement slabs, and a few are only recognizable by plaques in the cold ground. There are signs of life around the cemetery, though, seen in the blooming floral bouquets or mementos that scatter tombstones of departed loved ones. It’s a place of mystique and many names. It’s known as the Old Leavenworth Cemetery, the North Road Cemetery and, to some locals, the Pioneer Cemetery, according to Matt Cade, board president of the Greater Leavenworth Museum operated by the Upper Valley Historical Society. It is believed the Old Leavenworth Cemetery was the town’s first cemetery and is the resting place of its first settlers, according to Cade. As construction of the Great Northern Railroad started during the 1890s, the area began to see its first settlers, mostly miners, fur traders and loggers. In 1906, the town of Leavenworth was officially established, with its founding pioneers buried next to the formative railway. A year later, the cemetery was sold to the Leavenworth Cemetery Association, a now-defunct organization. Since selling the cemetery in 1907, the city does not coordinate maintenance; rather, the cemetery is owned by those with plots. Family members are responsible for the upkeep of gravesites, but
A sign welcomes visitors at the entrance of the Old Leavenworth/ North Road Cemetery.
if family members are unable to keep up with the maintenance, the plots are subject to wear and tear over time. Since the 1980s, the Old Leavenworth/North Road Cemetery has a history of being maintained by faithful volunteers. “No one is officially involved in it,” said Cade. “It is truly just people that care for the cemetery.” The cemetery was first read, or documented, by Joanne and Marion Calhoun in 1983. In 1992, Lenard and Bertha Smith of Leavenworth raised funds to lay the gravel road that leads to the plots. The Smiths also started researching gravesites, sifting through old city records, funeral home logs and The Leavenworth Echo newspaper obituaries. The couple’s cemetery sleuthing covers from 1904 through 1956. Members from the Upper Valley Historical Society and community volunteers have taken on the upkeep, cleaning up the cemetery twice a year since 2014. More information and obituaries of those buried at Old Leavenworth/ North Road Cemetery can be found at the Wenatchee Area Genealogical Society. F Sources The Wenatchee World Wenatchee Area Genealogical Society Online cemetery records
The area’s first settlers — miners, fur traders and loggers — are among those buried at the cemetery.
Madelyn Eaton Age: 17 School: Eastmont High School senior Parents: Scott and Amie Eaton Sibling: Brother, Dylan, 19 Hobbies: Photography and making fleece pet blankets for her own dog and cats, for friends and family and for donation to the Humane Society
SPEED ROUND Current favorite song: Runaway Man by Olivia Willhite Most-used app: YouTube Favorite home-cooked meal: Macaroni and cheese Person you admire most: My dad
A graduation pendant hangs off of Eaton’s school backpack.
M
adelyn Eaton moved with her family from her hometown of Tekoa — population of roughly 800 — to East Wenatchee at the start of her sophomore year. Overwhelming? Yes. Impossible? Not for Eaton. Eaton accepted the challenge, jumping in with both feet. She joined multiple clubs and signed up for sports that weren’t even offered at her prior school. Three years later, she’s set to graduate June 4 as a class valedictorian. It’s been an unusual year for Eaton and other graduating seniors, as in-
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person classes have been limited due to the pandemic. Foothills caught up with the busy Eaton to ask her about the past year, her post-high-school plans and what life is like for teenagers. Here’s a lightly edited transcript of the email conversation. Graduation is just weeks away. How are you feeling as the big day gets closer? I get more and more excited and nervous. I am thrilled to be graduating especially as a valedicto-
Android or iPhone? iPhone
rian and am really looking forward to wearing my cap and gown and getting my diploma. I have put in so much to high school so it’s a huge accomplishment and I am very proud of myself. As we get closer to graduation I am hopeful that a little bit of my senior year will be at least a little bit normal. Maybe we will get some kind of a senior prom and actually have us all together instead of split in two groups. I am also very nervous because after that a whole new chapter of my life will be starting and that’s a little scary.
STORY BY MARCO MARTINEZ PHOTOS BY LUKE HOLLISTER
Madelyn Eaton said she and other teenagers are glad to be back at school, even if it’s on a part-time basis, after a year of isolation due to the pandemic. May 2021
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Clockwise from top: Graduating senior Madelyn Eaton’s three years at Eastmont High School are ending on a high note. Eaton points out awards she has earned during her time as a member of the school’s FFA club. Eaton is thinking about majoring in geology or a field involving sign language at Central Washington University, where she’ll attend starting this fall.
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For a minute, let’s pretend the past 13 months never happened — what has your high school experience been like? I have been a part of over 10 different extracurricular activities just inside school, so it’s a constant busyness. I have had a ton of fun, met loads of people, and had a lot of cool opportunities because of these extracurriculars, so it’s all worth it in the end. Some of the best parts for me would have to be field trips I have gone on and experiences through FFA like staying on the WSU campus for state convention and being FFA District 7 president. I have also had some amazing classes with a few awesome teachers that I learned so much from. Mr. Lehman’s history classes were my favorite subject classes for sure, and then I had some extremely fun classes like band, ASL, small engines, landscape design, and photography. The pandemic unfortunately is real and has put much of our everyday way of life on pause. What has the past year been like for you? The past year has been a roller coaster. At times it was sorta miserable because I couldn’t see anyone and didn’t have any opportunities to make friends. Being stuck in my house has been terrible for me because the rest of my family could still go out every day to work but for me it was like everything in my life just ran into an unexpected stop sign and I was isolated. When COVID-19 first hit, I had just made the varsity tennis team for the first time and was looking forward to the state FFA convention where I would compete with my team in the food science competition. I was also looking forward to performing with the choir on our trip to Silverwood Theme Park we had fundraised all year for, as well as prom. I have had to get creative to keep myself busy with lots of puzzles, crafts and blanket making. Honestly, it was all very depressing and hard to deal with. Fortunately, I still had many opportunities to go on adventures after we could at least have fun outside. It was interesting coming up with social-distanced plans like picnics and meeting at parks for scootering, skateboarding and tennis.
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What have you learned about yourself in the past year? I learned that I definitely do better when I get to socialize and be around other people. In addition, I learned that I can enjoy my time alone, too. I also learned how seriously indecisive I am about just about anything from what to have for dinner to what to study in college.
What are your plans after high school? I plan to work through the summer and then start my first year of college at Central Washington University. I plan to study some things I really enjoy, like geology, education and sign language.
Madelyn Eaton serves as District 7 FFA president. Has there been anything in the past year that you feel has been easier rather than harder? The main thing that has been easier for me this past year would probably be school. Because students weren’t in the classrooms teachers 14
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were instructed to make things as easy as possible and they even moved the entire grading scale down so it’s more difficult to fail classes. The majority of my online classes were extremely easy so that was nice but my college math course has still been really difficult.
You’re part of what’s known as Generation Z. How would you describe your generation? Technology obsessed. A huge part of Gen Z culture surrounds technology and trends that we see on our phones and computers. We are also one of the more educated generations with so much technology at our fingertips. I also think people from Gen Z are used to diversity being normal especially compared to other generations.
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Do you think teens have it easier or tougher compared to past generations? I think teens physically have it easier generally because lots of things have been improved by technology. I also think that teens in this generation have had a lot more cases of depression and mental illness, so maybe emotionally or mentally it has been more difficult for today’s teens growing up. I think a big part of this is social media and how it had set unrealistic standards for young people. But I am sure there are many causes and I am sure past generations have had unique struggles as well.
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How important is social media for teenagers? There are a lot of negative things happening on social media like spreading fake news, bullying, setting unrealistic beauty image standards and other stuff like that. Those things can really affect people. Plus social media is where people discover trends that make up part of our culture, so when you aren’t on social media at times you could feel left out. But most of the time for me, I use social media to keep in touch with my friends and see what they have been up to as, well as seeing some cute animal videos or something to make me laugh. F
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INSIDE HOME STORY BY JAANA HATTON PHOTOS BY PAUL T. ERICKSON
Clockwise from left: David Riel plays guitar in the “Loose Change” band. One of the walls in his personal loft area is decorated with photos of the Beatles and replicas of their guitars. Brackets with lighting fixtures shine multiple colors into the glass surrounding the home’s upper deck. The beams in David Riel’s office are African mahogany rescued from an old Queen Anne home in Seattle.
Chateau Riel A home to call a castle 18
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T
he views of Lake Chelan and the surrounding mountains never leave you in the hilltop residence of Patti and David Riel. Both builders, the couple designed their four-year old home with windows big and small to let in the light and sights. Personal touches and memories of travels and past work projects prevail throughout the Riel house. The entryway starts the walk down memory lane: the black-and-white tile floor is similar to that of a hotel in Italy in which Patti once stayed. Another memorabilia item hangs above one’s head in the two-storyhigh entry — a chandelier they saw in New Orleans and had transported to their home.
“David spent quite a few days hanging those crystals in place, each and every one,” Patti said, pointing at the enormous, multi-layered light fixture. A work of art is a more appropriate description for the champagne-hued creation. David’s office is immediately to the left of the entry, highlighted by dark-stained African mahogany beams from a Seattle-area home. “We rescued those beams from an old Queen Anne home,” Patti explained. “The house was about a 100-years old, but the beams are in excellent condition. You can’t find things like this anymore.” The European feel continues in the powder room, also with black-andwhite tile flooring. May 2021
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The tiled entry floor of David and Patti Riel’s house is a replica of the floor of an Italian hotel in which Patti once stayed; the chandelier in the entry is from New Orleans. David spent days hanging the crystal strands in place.
A sign posted at the Riel home.
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The home’s north-facing entryway provides shade and coolness during the hot summer months.
“The center tile slab is from my daughter’s house. They did some renovating and I took the tile,” Patti said. More black and white embellishes the kitchen. Two jumbo slabs of quartz constitute the sizeable center aisle which accommodates a sink and plenty of seating. The kitchen, dining and sitting area were built with the great-room concept, with no walls and the areas flowing into each other. The feeling of space and light makes the downstairs living space feel even larger than its square footage. “The patio windows can be pulled completely off to the side. The whole wall opens up to the patio,” Patti said. The expansive patio is an invitation to sit and let the eyes feast on the Chelan scenery. The pool at one end of the patio adds to the relaxing atmosphere. The master bedroom is downstairs, right beyond the living space. The inverted ceiling over the bed holds a light system that can be controlled by an Alexa device. “Alexa, red lights,” Patti commanded. “Alexa, pink lights”, she continued with a chuckle. And the lights obeyed. The large master bath has a soaking tub and a walk-in shower — and luxuriously comfortable heated floors. Adjoining the bath area is the master closet, Patti’s personal designing project.
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The covered deck off of the living room provides comfort and a view of Lake Chelan.
The downstairs powder room has tile flooring, the center of which came from the Riels’ daughter’s house. It delivers an old-world feel, like the entry.
The kitchen area in the Riel house is masterfully designed for entertaining. 22
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“We don’t use the upstairs on a daily basis,” Patti explained on the way up to the second floor. The upper level is a guest area with three bedrooms and a living/dining space with its own little kitchenette. With four grown children and eight grandchildren, the Riels need the space for visiting family. One of the bedrooms has a Murphy bed which adds to the floor space — grandchildren like to play, after all. What is a house without a mancave? In the Riels’ case, it’s a man-loft above the three-car garage that can be reached from the house — a short walk down a hallway and a long walk up the stairs. David installed a window halfway up the stairway, for the views and the light. And maybe for an excuse to catch one’s breath on the way up. David’s loft, his recreational space, is large enough to be an apartment. With two sofa groupings, a kitchenette and the music corner, it is both spacious and welcoming. One wall is an impressive Beatles exhibit, with photos of the John, Paul, George and Ringo and replicas of their individual guitars on display. It’s easy to guess that David’s choice of instru-
The master bedroom has inverted lighting with colors that can be changed through a voice-controlled virtual assistant device. ment is the guitar. He owns quite a few of them, as a matter of fact. David doesn’t just play for his own enjoyment, but for the greater public, as well. He is a member of the Loose Change band. “This is our FD home — the Final Destination home,” Patti stated.
Patti retired from Boeing four years ago and is happy to stay in Chelan, continuously redecorating their home. She is a capable furniture restorer and has refinished many of the antique pieces in their Chateau Riel, as they call their Chelan forever home. “This is our happy place,” she said. F
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FOOD STORY AND PHOTOS BY ERIN REBAR
Saved by the
sauce Getty Images photo
Pantry staples can elevate your cooking game 24
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Y
ou’ve been there. You’ve had a long day, and suddenly you find yourself standing in front of an empty, or otherwise picked-over fridge, wondering what to make for dinner. Unwillingly, you pull out a bit of dry chicken breast or dig through your cupboards to find the ingredients for a simple, but tired, old dish you’ve made one time too many. Fortunately, there are some simple pantry staples (many of which may already be in your cupboard) that you can keep on hand to instantly elevate any dish into a gourmet treat. Perhaps the easiest way to level up your meal is by pairing it with a sauce. Sauces run the gamut when it comes to flavor profiles — sweet, spicy, cheesy — so chances are good that you’ll be able to find the perfect match for your usual recipes.
Pantry List
From all-purpose flour to your favorite spices, here is a list of staples you should keep stocked at all times. • All-purpose flour • Butter • Neutral oil (canola, vegetable, grapeseed, peanut, sunflower) • Balsamic vinegar • Eggs • Mustard • White or red wine vinegar • Chicken stock • Beef stock • Milk • Salt • Pepper • Your favorite spices (think of these like the toppings at a frozen yogurt bar)
Unsplash photo/Annie Spratt
A well-stocked pantry can come in real handy when sprucing up meals for the family. May 2021
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Pixabay photo
Balsamic vinegar can be reduced in a saucepan to create a tasty glaze.
The Mayo-based Sauce Ingredients: Egg, mustard, white or red wine vinegar, salt, neutral oil
Erin Rebar photo
With only a few basic ingredients, you can make your own homemade mayonnaise.
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You don’t have to be a mayo fan to enjoy mayo-based sauces. Thick and creamy with a slight tang, homemade mayo can be combined with a variety of different spices and flavorings to fit almost any mood. Don’t be afraid to think beyond sandwiches and burgers either; mayo-based sauces also go great drizzled liberally over most proteins, veggies and grains, among other things. For your base, you’ll need a cup of neutral oil (canola works well), one egg, one tablespoon of vinegar, one tablespoon of mustard, a quarter teaspoon of salt and a blender. The process of making your mayo-base is fairly straight-forward — simply blend your egg for 20-seconds, then add and blend the mustard, vinegar and salt for another 20, and then slowly add your oil — but it is a bit finicky. Mayo is created by emulsifying egg and oil, and adding the oil
too quickly could cause your sauce to “break” and become curdled. To avoid this, leave your blender running and add the oil drop by drop. Once your base is finished, it is time to gather up some of your favorite spices and have fun!
The Balsamic Glaze Ingredient: Balsamic vinegar Sweet, fruity and sticky are the perfect adjectives to describe a homemade balsamic glaze. This reduction sauce is exceedingly simple to make. All you need to do is add balsamic vinegar to a small pot and simmer it until it reduces by about half and becomes thick enough to coat the back of a spoon. You can try mixing in other vinegars as well if you want to change up the flavor. Rice vinegar is a good choice, but don’t be afraid to try other kinds — or even small amounts of non-vinegar liquids. This sauce works well over just about anything — salad, chicken, fish and even tacos, to name a few. You can also try it as a marinade for your meats.
A Simple Roux Ingredients: Butter, flour, milk, beef or chicken stock Learn how to make a roux and you will be well on your way to having the skills to make several classic sauces. A roux is a thickening agent made up of equal parts fat (usually butter) and flour. It is the base for three of the five French “Mother Sauces.” To make it, simply melt butter (or other fat) on the stove. Once the butter is melted, add your flour and whisk them together until they’ve reached your desired color. The longer the roux is cooked, the darker (and more flavorful) it will become. From there, you can add milk to make béchamel (white sauce), or stock for veloute (brown sauce) and stir over heat until the sauce thickens. Béchamel and velouté are the bases for a myriad of other sauces — for example, cheese sauce is made by adding cheese to a basic white sauce. Learn to make some classics, or tap into your creative side and experiment on the flavorings on your own.
Erin Rebar photo
Adding spices to a simple mayo recipe can take this sauce out of condiment territory and turn it into something you want to spread on everything.
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Erin Rebar photo
Cajun Mayo Chicken is a good dinner for weekdays, when cooking time is often limited. Something as simple as adding a sauce, like Cajun mayo, can turn a basic dish into something special.
Cajun Mayo Chicken Total time: About 40 minutes Ingredients:
Directions:
Cajun mayo
Preheat oven to 425 degrees Fahrenheit. While the oven is preheating, place chicken thighs on a baking sheet. Combine olive oil, thyme, basil, salt and pepper in a small bowl and paint each thigh with the resulting mixture. Cook thighs in the oven for about 30 minutes, or until they reach an internal temperature of 165 degrees Fahrenheit. While chicken is baking, crack one egg in a blender. Blend for 20 seconds. Add mustard, vinegar, salt and Cajun seasoning. Blend for another 20 seconds. While the blender is run-
1 large egg 1 tablespoon mustard 1 tablespoon red or white vinegar ¼ teaspoon salt 1 cup neutral oil 1 teaspoon Cajun seasoning
Chicken
4 boneless skinless chicken thighs 2 tablespoons olive oil 1 teaspoon dried thyme 1 teaspoon dried basil ½ teaspoon salt ½ teaspoon pepper 28
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ning, add your oil one drop at a time. A turkey baster works well for this. Once you are about halfway through the oil, you can begin adding it more quickly, progressing from drops to a thin stream. Remove chicken from oven and smother in sauce. Roasted potatoes and rice make an excellent side. F Cajun Mayo recipe adapted from The Inspired Taste.
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May 2021
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FOOD STORY AND PHOTOS BY LUKE HOLLISTER
Above: The “Tour of Greece” dish at Inna’s Cuisine includes a Greek salad with chicken souvlaki skewers, spanakopita, tzatziki sauce, hummus and pita bread. Right: Inna Kazulina prepares vegetables.
Inna’s Cuisine: A culinary journey from Russia to Italy to Wenatchee 30
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R
ight off of Wenatchee Avenue is a bustling European street, with locals catching lunch on a sunny afternoon, at least as seen through the colorful mural by local artist Herb Schramel inside Inna’s Cuisine. The cityscape mural takes up a full wall inside the restaurant. The dining area has an intimate candlelit setting with white tablecloths, taking guests on a four-cuisine journey from Russia to Italy. Owner Inna Kazulina opened the downtown dining spot in 2005. “My dream was always to have a restaurant,” she said.
Originally from Ukraine, Kazulina immigrated to the U.S. after winning a green card lottery. Much of the restaurant’s menu comes from food Kazulina first started cooking in Eastern Europe before moving to the U.S. She said “so many different nationalities” inspired the food in the South Ukraine, where she is from. After moving to Wenatchee, she worked as a cook at Visconti’s Italian Restaurant in Wenatchee. She later opened a downtown coffee shop called Coffee Depot that she operated for six years before starting Inna’s Cuisine restaurant.
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Inna Kazulina puts together a lamb gyro plate earlier this spring.
Inna Kazulina and son Konstantin Kazulin work together at the family’s restaurant.
Inna’s Cuisine is a downtown Wenatchee eatery. 32
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Don Seabrook photo
Inna’s Cuisine waiter Konstantin Kazulin walks away after serving dinner to Sue DeLong, left, and Becki Byrd in this 2019 photo.
Inna Kazulina slices lamb which she uses to make her signature lamb with cherry sauce dish. Her four-cuisine eatery features a combination of Russian, Ukrainian, Greek and Italian foods. It also has a fifth — American. “Can’t do without steak,” she said. Among the most popular items on the menu are combination plates. Another popular item is arrabbiata salmon. Kazulina learned to make some of the recipes on her menu when she was in cooking school, while other recipes are foods she used to make with her family before opening the restaurant. The pierogi Kazulina makes comes from a recipe that has been in her
family for generations. The menu is unique because everything is prepared from scratch, she said. The homemade recipes include stuffed pasta, stuffed cabbage rolls, lasagna, beef stroganoff and soups. Each country’s cuisine has its own favorite spices. Since all the food is made entirely in the restaurant, guests can be accommodated if they have any food restrictions, she said. Kazulina’s son, Konstantin Kazulin, has been helping out around the restaurant since he was about 13 years old. One of the best parts about working at the family restaurant, the
now 31-year-old said, is trying the new dishes his mom comes up with. His favorite menu item is chicken pistachio, while Kazulina favors her lamb with cherry sauce. Kazulina said she loves to have a restaurant in the heart of Wenatchee because of the community. “It’s like family,” she said. The locals are really supportive and help each other out, she said. People who come by the restaurant return for years to come, she said. F Information from The Wenatchee World archives is included in this story. May 2021
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FOOD
STORY BY SHARON JORDAN PHOTOS BY LUKE HOLLISTER
A
fine pair Larch restaurant’s pappardelle pasta mixed with beef Bolognese, sausage and pancetta, topped with shaved parmesan and lemon herb ricotta. 34
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Ben Herreid, owner of Larch restaurant in Leavenworth, cuts pasta into shapes after flattening it out.
The Plain Cellars 2016 Malbec.
Spot-on wine, food combos A s pandemic restrictions ease, one of life’s simplest pleasures — dining out with a glass or two — is once again on the table. Here, signature dishes from a trio of North Central Washington restaurants have been carefully paired with local vintages for maximum flavor compatibility.
Larch of Leavenworth When you can nab a seat in this cozy downtown establishment, tucked into an alley off Eighth Street, consider trying head chef Ben Herreid’s extruded pappardelle with a 2016 Malbec from Plain Cellars. The Malbec’s fruit-forward nature and its smooth, long finish complement what is both a savory and slightly sweet dish, thanks to a Bolognese sauce using three kinds of meat and ripe plum tomatoes. Herreid says his restaurant specializes in “simple pasta dishes.” Yet each variety — whether formed by hand, machine stamped, extruded or laminated — is made fresh. It’s anything but standard fare.
Larch’s pappardelle gets its yellow coloring from 100% durum wheat semolina, says Herreid, who started Wildflour restaurant in Plain with partner Spencer Meline in April 2018, followed by Larch late last year. The ribbon-shaped noodles get squeezed through a brass die, creating a roughened surface, perfect for grabbing the flavors of the sauce. Cubed filet mignon along with pancetta (salt-cured pork belly) and Italian sausage get sautéed in separate pans. “We get everything browned off and cooked down and then it goes into the pot and cooks again,” he says. To make the Bolognese, Herreid favors a California brand of canned tomatoes that he settled on after much taste testing Into the giant pot also go sautéed onions, garlic, salt, pepper, oregano, basil and red chili flakes, plus a bit of white wine, which helps the sausage tenderize, Larch says. “We cook the Bolognese down for an entire day,” he says. Finally, the pappardelle gets boiled “just a few minutes” in the Bolognese,
given a toss through the sauce and then “swirled” into a bowl, and topped with a spoon-formed “quenelle” — or dollop — of mildly sweet ricotta cheese. Curls of ultra-salty Pecorino Romano cheese finish the top of the entree. Herreid and Meline have partnered with Plain Cellars owner Bob Sage since their early days. The winemaker has a tasting room in downtown Leavenworth as well as at his Plain facility. He said he doesn’t follow trends when recommending wines for food, but that he does like to try things out ahead of time. The winery’s 2016 Malbec was given a medium toasting in French oak, and barrel aged 22 months. “You get a softer integration of the flavor,” Sage says of his choice to use French oak instead of American. Additional tasting notes are blueberry and spice. “The red sauce in the pappardelle uses tomatoes that are ripe, so it has a bit of sweetness to it. So the pop of the fruit you get on the front of the Malbec goes with that,” Gage notes. May 2021
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Sorrento’s rack of lamb topped with a Dijon sauce and pistachios, served with garlic mashed potatoes and seasonal vegetables.
Sorrento’s Ristorante
Jon Webster, sous chef at Sorrento’s Ristorante in Chelan, pours a 2018 Syrah from Tsillan Cellars. 36
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Tsillan Cellars Winery owner Bob Jankelson wants guests of his scenic estate, located on a hillside above Lake Chelan’s south shore, to embrace bold flavors with this pairing of a 2018 non-reserve Syrah and rack of lamb from his Sorrento’s Ristorante. Tsillan (pronounced Chelan) Cellars first planted Syrah grapes at 1,350 feet above sea level in 2001, three years before opening to the public. Its 2005 and 2017 Estate Syrahs have won numerous awards, and Jankelson says they’ve helped establish the Lake Chelan American Viticultural Area as a “serious Syrah-growing region.” The winery’s 2018 Syrah is fullbodied, with a “deep ruby, edging towards purple” color, notes assistant winemaker Maria Starceski. Aromas of “dark plums, dates, black currants, caramel, coffee and black pepper” are complemented by “cocoa and dried cherries” flavors, she adds.
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Celebrate Their Career Path in the Business World Wenatchee Valley Business World honors up-and-coming business and non-profit professionals who are younger than 35 years old in its annual 30 under 35 issue. The rack of lamb at Sorrento’s Ristorante pairs perfectly with Tsillan Cellars 2018 Syrah.
According to Starceski, with its moderate acid levels and moderateplus tannins, the wine goes well with New York steaks, Portabella mushrooms, aged Gouda cheese, and — of course — lamb. “It takes a bold, yet refined red wine to hold up to and complement the intense flavors,” of the lamb dish, says Jankelson. To make the entree, Chef Troy Nesvacil halves a rack of lamb (usually eight to 10 ribs), and seasons it lightly with salt and pepper. He then grills it over flame until the outside has a “little char,” and finishes it in the oven to the customer’s desired temperature. “I suggest medium rare to medium,” says Nesvacil. The halves are plated facing each other, with interlocking bones. Their tops are brushed “liberally” with quality Dijon mustard and sprinkled with toasted, crushed pistachios, he says. “Our rack is considered a full, frenched bone-in rack,” notes Sous-
chef Jon Webster. “Frenched means the bones are scraped clean with a paring knife before cooking.” It’s also New Zealand-raised, which means it’s fairly lean, with a “more robust flavor” than American lamb, he says. Guests of the 135-acre winery may notice an Italian theme when they visit. A retired dentist, Jankelson was inspired by dozens of trips to the country, including for lectures on a book he wrote. In addition to importing granite and tiles from Italy directly for the tasting room and Sorrento’s Ristorante, he has elaborately terraced areas to invite open-air sipping. Three sides of Sorrento’s, which seats more than 200 at capacity, are actually glass doors that can open to the outside. “In Italy, the Italian Alps and Lake Como make a perfect pairing. In Chelan, the North Cascade Mountains and Lake Chelan are the perfect scenic pairing,” Jankelson says.
Nominators should have a good sense of the person they are nominating for recognition. Previous years’ honorees are not eligible, though you may nominate someone in multiple years if they have not received the honor and still qualify. Nominees must be younger than 35 as of July 31, 2021. The nomination period is open until 11PM, Friday, May 14. Fill out the online form at: wenatcheeworld.com/30under35/ Questions? Contact Pattie Black black@wenatcheeworld.com
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A chicken masala dish served with a glass of 2016 red wine from Horan Estates Winery.
Tastebuds Coffee & Wine’s mixed greens salad paired with a white 2019 viognier from Horan Estates Winery.
Tastebuds Coffee and Wine Classy comfort food is on the menu at Tastebuds Coffee and Wine in Wenatchee, where traditional favorites are served with a house-made touch. Owner Alisa Strutzel recommends pairing the eatery’s chicken Marsala 38
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entree or its bruschetta appetizer with a 2016 HVH red Blend from Horan Estates Winery. Or — if you prefer a white wine — try the Horan Estates 2019 Viognier with Tastebuds’ mixed greens salad. Strutzel opened her eatery nearly 15 years ago in the midst of juggling life
with two little girls. She’d envisioned a homey atmosphere where people from the valley could socialize and enjoy local food, coffee, wine and beer. Tastebuds’ chicken Marsala is a “traditional Italian dish,” with a mushroom and Marsala wine reduction, Strutzel says. “We always serve it with garlic red-skinned mashed potatoes and roasted vegetables.” Horan Estates Winery, which has a tasting room in downtown Wenatchee, produced 247 cases of its red blend. Owner/winemaker Dennis Dobbs says it is 40 percent Malbec, 40 percent Tempranillo and 20 percent Cabernet Franc. “It unveils aromas of smoky leather, tart dark berries and carries into a rich cocoa; the dancing ruby and garnet colors are phenomenal,” he says. “On your palate, you enjoy deep berry on the front, cleansing tannins in the middle, and a warm, smooth nutty finish.” If something lighter sounds better, try the mixed greens salad, topped with a grilled chicken breast, which Strutzel calls a “delicate but hearty” affair, along with a glass of Horan’s 2019 Viognier.
leave the
to-do list to us Before
After
The Horan Estates 2016 HVH red blend is served at Tastebuds restaurant in Wenatchee.
“A caramelized blend of tropical fruit dances on the nose,” Dobbs says of its notes. “The complex variety full of flavors from the fruit leads to a spicy, yet creamy finish that will not disappoint.” For the salad, spring greens and romaine get dressed up with dried cranberries, crumbled blue cheese and tomato, plus house-made garlic croutons, and a scratch balsamic vinaigrette. Part of the fun of opening a local cafe that has a “wall of wines” —Tastebuds carries about 500 — has been forming relationships with vineyards in North Central Washington and throughout the state. “I think the wine industry is probably one of the nicest, most helpful industries,” Strutzel says. Tastebuds offers catering services and hosts special events, in addition to serving food, coffee, wine, hard alcohol and beer. “I was born and raised here my whole life, so I like to keep things local,” she says. “When we first opened 14 years ago, we just wanted to be the local ‘Cheers’ — a place where you could come in and get wine, beer, hang out.” F
Chelan & Douglas Counties
509.663.1710
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Bánh mìs
instead of brats 40
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FOOD STORY AND PHOTOS BY LESTER BLACK
With one of Leavenworth’s only fish dominant menus, Yodelin is invigorating the town’s dining scene with a splash of wild Pacific fish.
Yodelin Broth stands out in Leavenworth Yodelin’s take on the classic Vietnamese bánh mì sandwich is made with sweet potatoes instead of the traditional meat filling.
T
he rich smell of wild halibut broth hit me like a wave of confusion. I’ve been coming to Leavenworth for years, enjoying copious amounts of German food and lager. But as I looked down at my pungent yellow curry soup and twirled another forkful of doughy udon noodles, I thought to myself, am I even in Leavenworth anymore? Welcome to Yodelin Broth, a restaurant that’s mixing up Leavenworth’s restaurant scene by trading brats and sauerkraut for fish broth and bánh mìs. The healthier menu makes sense given how active the city’s people and visitors are, ac-
cording to Dan Fiske, a co-owner of Yodelin. “People here are outside playing in the mountains and on the river — biking, hiking, fishing — so it’s just a natural progression to make this type of food,” Fiske said on a sunny late winter day in his restaurant’s riverfront beer garden that looks out at the Enchantments. “It’s the lifestyle that the three of us owners already live and it’s a natural style of cooking for us.” Yodelin’s menu covers a lot of ground with fish broth soups, rice bowls topped with proteins like salmon and chicken, and sandwiches, May 2021
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Yodelin specializes in healthy rice bowls like this PNW Wild Salmon Rice Bowl, which includes Coho salmon from Lummi Island Wild and all the vegetable fixings.
“We’re definitely a fusion restaurant. We have a BLT next to a bánh mì, so we really don’t put ourselves in a box.” Dan Fiske Co-owner of Yodelin
Joey Fiano, left, and Dan Fiske, two of Yodelin’s co-owners, sit at one of their riverside beer garden tables with the snowy peaks of the Enchantments as a backdrop. 42
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including hamburgers and a Yodelin take on the classic Vietnamese bánh mì sandwich. Fiske said the restaurant intentionally casts a wide net with its menu. “We’re definitely a fusion restaurant. We have a BLT next to a bánh mì, so we really don’t put ourselves in a box,” Fiske said. “We just try to be really diverse but in the cleanest of ways.”
Japanese udon noodles and a wild halibut curry broth make Yodelin’s signature soup a healthy option after a long day exploring the Cascades. Fiske and fellow co-owners Joey Fiano and Brian Baker met while attending culinary school in the Colorado Rockies and moved to Leavenworth to take over the Watershed Cafe. They sold that business two years ago and opened Yodelin, which is named after the now-defunct ski resort near Stevens Pass. Yodelin’s menu is full of Northwest-sourced ingredients, including clams from Hama Hama on Hood Canal, beef from 3 Sisters Farm on Whidbey Island and chicken from Mad Hatcher Farm in Ephrata. Yodelin is also serious about environmental stewardship, running its kitchen with only electricity, banning propane-based pan sprays and reducing its use of plastic products. There are plenty of options for vegetarians or even regular meat eaters just looking for a break from Leavenworth’s pork-heavy food scene, including a homemade veggie burger and a sweet potato báhn mì sandwich. Yodelin’s take on the classic Vietnamese baguette sandwich delivers that signature umami-to-acid contrast of a bánh mì even without meat. May 2021
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Vindaloo raisins and a yellow curry aioli top the Cloud Nine Chicken Rice Bowl, made with chicken from Ephrata’s Mad Hatcher Farm.
Homemade veggie burgers line a tray in Yodelin’s kitchen.
Yodelin keeps a selection of regional breweries on tap including Yakima’s Balebreaker Brewing and Winthrop’s Old Schoolhouse Brewery. 44
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Homemade fish broth is the star of Yodelin’s menu. My wild halibut broth was aromatic with sweet hints of lemongrass and kaffir lime and a delicate — not overpowering — fish flavor. “The ocean is only two hours away, so the basis of our business started around these fish bone broth soups,” Fiske said. “It’s extremely healthy for you, and by making broth from fish bones we honor the whole fish — it’s sustainable.”
Yodelin’s retail selection includes fish bone broth soup bases, sauces like chimichurri, and homemade veggie burgers.
Yodelin’s homemade broths became an advantage during the pandemic. Fiske said the restaurant’s three owners were forced to go into “survival mode” and “swivel in both directions,” between lockdown orders and reopening plans. During the lockdown they were able to sell packaged soup bases for home use and now they’re expanding that business to include freeze-dried soups ready for backpacking. Fiske said the pandemic has been tough, but ultimately the federal government’s Paycheck Protection Program (PPP) saved the restaurant. “It was a wild, stressful first couple of months until the government came in to help out,” Fisk said, “and if they didn’t, who knows where we would be. We’re extremely appreciative of it.” Leavenworth’s visitors and locals seem equally appreciative of Yodelin’s presence on the north side of
There’s no deep fryer at Yodelin; instead, young potatoes are baked and served with your choice of five homemade sauces.
the town’s commercial district. The restaurant’s expansive beer garden overlooking the Wenatchee River and the towering peaks of the Enchantments is regularly filled with people enjoying a beer and a bowl of fish soup. Fiske said the restaurant has even become a go-to stop for hikers taking on the nearby Enchantments or Pacific Crest Trail.
“We get the people who just did the Enchantments and they come back just muddy, bruised up and so happy to be having their first meal back here,” Fiske said. “And there’s nothing more enjoyable than seeing someone with a big giant backpack sitting here, enjoying that beer and a good healthy meal on their last leg of their Pacific Crest Trail journey.” F May 2021
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The b77 is an affordable sewing machine with lots of extra features designed exclusively to focus on sewing and quilting. Scan the QR code to see how Textile Artist Tilly de Harde enjoys her b77.
1139 N. Princeton 9 am-6 pm Mon-Sat
Behind JCPenney, Wenatchee
World-class
wine destination
Washington State Wine Commission
Vineyard plantings in the AVA range from 1,100 feet to 2,000 feet in elevation. 48
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THE VINE
LAKE CHELAN AVA
STORY BY RICK STEIGMEYER
Mike Bonnicksen photo
Friends share a toast at Benson Vineyards Estate Winery, overlooking the vineyard and Lake Chelan. The business is among about 20 other wineries and tasting rooms near Manson.
T
he unique soil and climate conditions that have made Lake Chelan famous for its apples for more than 100 years are now performing magic for wine grapes. Dozens of vineyards and more than 30 wineries have sprung up around the southeastern tip of the scenic lake since the turn of the 21st century. The vineyard region may be young, but optimum and distinctive grape-growing
conditions, coupled with the lake’s magnetic draw on tourists, promise to turn Lake Chelan into one of the state’s — and possibly the world’s — premier wine destinations. Lake Chelan became Washington’s 11th American Viticultural Area (AVA) in 2009. The 24,000-acre AVA lies completely within the larger Columbia Basin AVA, but climate conditions and geological makeup strongly influenced by the 55-mile-long lake create a farm environment very different from anywhere else in Eastern Washington. Most-planted grape varieties include Syrah, Pinot Noir, Merlot, Malbec, Riesling and Chardonnay, but there are 20-plus grape varieties on more than 300 acres within the Lake Chelan AVA. May 2021
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Wenatchee World file photo
The barrel room at Tunnel Hill Winery in Chelan is surrounded by flowers. As one of the region’s most lauded and accomplished winemakers, Ray Sandidge may have the best background to explain what makes the Lake Chelan AVA special. His 36year career has included dozens of award-winning vintages and scores of 90 point and higher scoring wines for wineries across the nation and in Europe, some of which have been served at the White House. He started making wine in 1990 for some of the 50
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state’s finest early wineries, including Apex, Washington Hills, Hyatt Vineyards and Kestrel Vintners. In 2004, he took over as head winemaker for Lake Chelan’s first winery, aptly named Lake Chelan Winery by owners Steve and Bobbi Kludt, as well as several other Chelan and Manson wineries as they were just getting their start. He continued making wines for Lake Chelan Vineyards until 2015 when he took over winemaking
duties at Tsillan Cellars. He’s also been making wine for his own successful winery, C.R. Sandidge Wines, since 1999 and plans to devote his full-time efforts to a new vineyard, production facility and tasting room he and wife Athena are developing on the north side of the lake. “There’s no other region in the state where grapes are grown like the Lake Chelan region,” said Sandidge, who has done extensive research on the area for Washington State University. The narrow lake basin is surrounded by steep hillsides that have been planted with vineyards ranging between 1,100 feet and 2,000 feet elevation. The steep foothills of the Cascade Mountain Range blocks the westside rain and provides good airflow to the deep lake reservoir that offers several beneficial effects on the local climate, he said. The lake cools the air in the summer when Eastern Washington temperatures can get too hot. And it warms the air in the fall, winter and spring to protect the vines from coldweather injury. “It provides a warm blanket for grapes in their dormancy,” he said. Sandidge’s research shows the lakeside climate has had a profound impact on cold-weather vine damage. Lake Chelan vineyards have experienced crop or vine injury once every 17 years, on average. In comparison, Walla Walla vineyards have had cold injury every 3 to 4 years, and Yakima area crops have been damaged every 6 to 7 years, on average, according to his research. The geology of nearly every other grape growing region in the state has been carved out by the great Missoula Floods that washed through Eastern Washington about 8,000 years ago. That wasn’t the case with the Lake Chelan Basin, which stood above the flooded region. The soils of the Lake Chelan AVA are the result of massive mile-deep, slow moving glaciers grinding the volcanic rock into fine sandy loam perfect for growing first apples and now grapes. The melting glaciers left behind the 55-mile long, 1,500-feet deep lake with water so pure many residents draw it unfiltered for drinking water. Soils left behind are rich in minerals and nutrients. Those mineral-rich soils, along with the basin’s unique microclimate,
LAKE CHELAN AVA
Nancy Phillips graphic
The Lake Chelan American Viticultural Area was established in 2009.
Washington State Wine Commission
Harvest time at Benson Vineyards near Manson. May 2021
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Washington State Wine Commission
The view looking south toward Tsillan Cellars near Chelan.
Tsillan Cellars photo
Ray Sandidge is a pioneer of the modern-day Lake Chelan wine region. He is the winemaker at Tsillan Cellars and also produces wine under his own label, C.R. Sandidge Wines. 52
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offer conditions in which grapes can fully ripen and still maintain bright acidity. It’s a combination that’s hard to beat for winemakers, Sandidge said. And then there’s that other aspect of environment that few other vineyard regions can claim: the spectacular beauty offered by one of the Northwest’s largest natural lakes nestled in foothills leading to the snowcapped Cascades. Postcard views have drawn thousands of tourists to the lake for decades. The addition of picturesque vineyards winding over the steep contoured hillsides, more than 30 wineries and dozens of tasting rooms serving world-class wines add up to a wine region that has earned the distinction of being one of the state’s and nation’s premier wine destinations. Sandidge, who has either worked at or toured wineries throughout California, Oregon, France, Germany and Italy, goes a step farther. “I don’t think there is any place in the world better suited to growing grapes and serving wine,” he said.
LAKE CHELAN AVA AT A GLANCE • Established in 2009 • Wine grape plantings are 51% red to 49% white • L ake Chelan, one of Washington’s most sought after summer destinations, is the 11th American Viticultural Area (AVA) officially recognized in the state. • I t’s encompassed completely within the larger Columbia Valley AVA, but Lake Chelan has a higher elevation and more temperate climate than the more southern AVAs also contained within the Columbia Valley. • The 24,114-acre Lake Chelan AVA includes the southern and eastern portions of land surrounding the lake and shares a northern border with the Columbia Valley AVA. • D ue to the ice age glaciers that formed Lake Chelan, the soil surrounding it has distinctive properties such as coarse, sandy sediment with notable amounts of quartz and mica, and these result in grapes with discernable textures, minerals, and nutrients. • The AVA is also distinguished by a significant “lake effect” that creates mild and favorable temperatures for surrounding areas, resulting in a longer growing season and a reduced risk of frost. • Grapes have been grown in the Chelan Valley since before the turn of the 20th century by a few Native Americans and a group of Italian immigrants. In 1949, the area produced grapes from 268 vineyard acres. • Modern wine grape growing began more extensively at the turn of the 21st century, and the first winery was opened by the Kludt family in 2000. Now the area is home to about 301 acres of planted grapes. • Leading varieties being produced in the AVA include Syrah, Merlot, Malbec, Riesling, Pinot Gris, Gewürztraminer, Chardonnay and Pinot Noir. Source: Washington State Wine Commission
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ASSEMBLY & DELIVERY
ON GRILLS AND ACCESSORIES TOTALING $399 AND UP†
Traeger® Pro 575 Wood Pellet Grill
• 575 sq. in. total cooking area • Pro D2® Direct Drive for faster heating and broader temperature range 8016781 Pro 575/22 Series Grill Cover, 8016830...$59.99 Pro 780 Wood Pellet Grill, 8016780...$999.99 Pro 780 Grill Cover, 8016829...$79.99 RED HOT BUY
Traeger® Ironwood 650 Wood Pellet Grill
• 650 sq. in. total cooking area • Ironwood D2® Direct Drive for faster heating and broader temperature range 8030466 Ironwood 885 Wood Pellet Grill, 8030462...$1,499.99 Ironwood Grill Cover, 8016831, 8019859... $79.99 each RED HOT BUY
Weber® Genesis® II E‑325™ Gas Grill**
• 3 high‑performance stainless steel burners • 513 sq. in. total cooking area • Sear Station • Handle light 8017320 Genesis® II S‑315™ Gas Grill**, 8060338... Reg. $929, Save $50, SALE $879 Genesis® II E‑315™ Gas Grill**, 8017318... Reg. $829, Save $50, SALE $779
Weber® Spirit® II E‑310™ Gas Grill**
• 3 stainless steel burners • 529 sq. in. total cooking area • 10‑year 100% Weber guarantee 8863581, 8863482 Spirit® II E‑210™ Gas Grill**, 8863367...$419 RED HOT BUY
Technology
Control your Traeger from your smartphone
$79999
REG $879
$1,19999
FREE 733 S Wenatchee Ave • (509) 662-5858
20 lb. bag of Traeger® Pellets when you buy any Traeger® grill $399 and up. Assorted varieties available. Limit 1. EXCLUSIVELY FOR ACE REWARDS MEMBERS
SALE
$82900
$51900 each
FREE
‡
tank exchange or refill when you buy any Weber® gas grill $399 and up. Limit 1. EXCLUSIVELY FOR ACE REWARDS MEMBERS
May 2021
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Washington State Wine Commission
The view from the Nefarious Cellars patio is memorable, even on cloudy days.
A few hot spots Tsillan Cellars
Dr. Bob Jankelson has created a slice of Tuscany at his vineyard-surrounded winery, Tsillan Cellars. Along with its elegant Sorrento Ristorante, the south shore winery is not to be missed. tsillancellars.com
Karma Vineyards
If you crave bubbly, Karma is the place to go. Winemaker Craig Mitrakul crafts some of the best champagne-method wine in the state for owners Julie and Brett Pittsinger. goodkarmawines.com
Lake Chelan Winery
Steve and Bobbi Kludt converted part of the family apple orchard into vineyard in 1999. Their winery, bonded in 2000 and located near Manson, was the first at Lake Chelan and in North Central Washington and continues to be one of the lake’s most popular wine destinations. lakechelanwinery.com
Benson Vineyards Estate Winery
Owners Dean and Heather Neff grow all their own grapes and turn them into award-winning wines at their south shore winery with sweeping views of Lake Chelan. nefariouscellars.com
Just above Lake Chelan Winery are the south facing vineyards planted by the Benson family. All of the Benson wines are made from estate-grown grapes and served and sold at its Mediterranean-style tasting room and bistro that has some of the best northside views of Lake Chelan. bensonvineyards.com
Vin Du Lac Winery
C.R. Sandidge Wines
Nefarious Cellars
Seattle attorney Larry Lehmbecker makes fine wines from grapes grown near the southeast tip of Lake Chelan. The Chelan winery also features indoor and outdoor dining with bistro flair. vindulac.com 54
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Ray Sandidge has made wines for many of Lake Chelan’s finest wineries. He also makes his own award-winning wines, served and sold at the C.R. Sandidge tasting room in downtown Manson. crsandidgewines.com
Hard Row to Hoe Vineyards
Don and Judy Phelps have plenty of naughty fun at their brothel-themed tasting room near Manson. But their wines are serious, award-winning business. The couple keep planting vineyards and had a lot to do with Lake Chelan earning its AVA designation in 2009. hardrow.com F
We’re here
for your family’s healthcare needs.
Family Medicine Locations Wenatchee Valley Hospital & Clinics
509.436.6250
2nd Floor, 820 N. Chelan Ave. / Wenatchee, WA » Open M–F: 8 a.m. to 5 p.m.
East Wenatchee Clinic Wenatchee World file photo
Grapes grow at Nefarious Cellars along the south shore of Lake Chelan.
509.884.0614
100 Highline Dr. / East Wenatchee, WA » Open M–F: 8 a.m. to 5 p.m. Virtual Visits are available with providers by phone conversation or by video conference through a MyChart account or app. More information can be found at confluencehealth.org/virtualvisits.
confluencehealth.org
Objective, Transparent and Unbiased Financial Guidance Independent and locally owned | Fee-only, 100% commission free Washington State Wine Commission
More than 20 varieties of grapes are grown in the Lake Chelan AVA.
For a complete list of Lake Chelan wineries and tasting rooms, go to lakechelan.com.
Call today to schedule a COMPLIMENTARY portfolio review. 509.886.8866
135 S. Worthen St, Suite 300 Scott Wenatchee, WA 98801 Blaesing CPA, CFP ®
www.cascade-wealth.com May 2021
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CALLING ALL
BURGER LOVERS
WE USE ONLY FRESH LOCALLY SOURCED 100% ANGUS CHUCK IN OUR 6 OZ AWARD WINNING BEEF PATTIES.
WESTERN BURGER INDOOR/OUTDOOR DINING • ONLINE ORDERS 795 Grant Rd. East Wenatchee • www.bobsburgersandbrew.com
(509)888-5013
