Foothills Magazine May-June 2014

Wenatchee u LeavenwortH u ChelaN u and all of North Central Washington

oothills

May-June 2014

Call of the Enchantments

Day-tripping the area’s premier hiking spot

Inside

Mariachi Town, USA Designing Woman Adele Wolford

Editor’s Letter

Mariachi Music with a Purpose

C

onfession time: I’ve long dreamed of being a mariachi. Going out on stage in a traditional traje de charro worn by mariachis. Belting out a song while strumming my guitar.

I could buy a traje de charro and some boots to look the part. But I don’t sing well. And I don’t know how to play guitar. My mariachi dream, therefore, is still just a dream.

In this issue, you’ll find a Gary Jasinek-penned piece about the Wenatchee School District’s mariachi program, led by Ramon Rivera. He is helping students achieve their dreams, both musically and beyond.

I feel a heap of admiration — and a small amount of jealousy — whenever I get the privilege of watching and listening to the high schoolers who comprise Mariachi Huenachi, the elite mariachi troop from Wenatchee High School.

Those 25 students are living my dream. Beyond the rigors of regular practice, they perform all over the state, up to 50 times a year, all while balancing academic and family responsibilities.

The mariachi program dates back to 1993, when school district officials flew to Southern California to recruit Mark Fogelquist to get the program off the ground. Fogelquist and at least one of his eventual successors — Juan Manuel Cortez — did an outstanding job teaching Mexican folk music to students. Arguably, the musicians they produced are among the most musically talented of the hundreds of students who have cycled through Mariachi Huenachi.

A handful have continued playing mariachi music beyond high school. Mariachi Estrella de Mexico is a local professional mariachi outfit. Four members of the highly polished group are the children of Ignacio and Elvira Chavez. Son Osbaldo and daughters Adriana, Gaby and Maria all are Mariachi Huenachi graduates.

Turn to Page 22 to read Jasinek’s outstanding piece on Mariachi Huenachi.

Marco Martinez, editor

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May / June 2014

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oothills A bi-monthly lifestyle magazine about North Central Washington

Publisher Rufus Woods rwoods@wenatcheeworld.com Managing editor Cal FitzSimmons (509) 665-1176 fitzsimmons@wenatcheeworld.com

The birds are chirping, the bunnies are hopping, and the miners are just buzzing with excitement!

Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com General Manager, advertising and sales Joe Pitt (509) 664-7143 pitt@wenatcheeworld.com Design Jared Johnson Staff writers Mike Irwin Dee Riggs Rick Steigmeyer

Lake Chelan, www.hardrow.com

Staff photographers Mike Bonnicksen Don Seabrook

Have you recently hurt your back?

Contributing editor Russ Hemphill

Visit the Spine Clinic at Confluence Health, so you can get better faster and return to normal activity. Our Spine Clinic is in the top 90th percentile in the country, for helping to increase functional improvement and decrease pain.

Proofreader Joanne Saliby

Foothills Magazine is published bi-monthly

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

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

Reproduction in whole or part is prohibited without written permission.

On the cover: With Prusik Peak

looming in the background, hikers make their way along the trail in the upper Enchantments.

An affiliation between Central Washington Hospital & Wenatchee Valley Medical Center

Spi n eCl i niC At Wenatchee Valley Hospital & Clinics

The Spine Clinic is based on the proven model from Virginia Mason, with a comprehensive team approach. During your initial visit, you’ll meet with a doctor and physical therapist.

Their immediate goal is to diagnose the problem and determine the most appropriate treatment.

Call 509.667.7507 today for an appointment.

We gua rant ee rapi d acc ess, whic h mea ns mos t pati ents will be seen with in 48 hou rs.

Photo by Mike Bonnicksen May / June 2014

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Contents

Page 8

6 Fast 5

Mike Irwin likes his art large

8 The Big Fix

Stingray goes from Meh to Wow!

12 Spears of Yum

Pybus Bistro gets its asparagus on

Page 12

14 By Design

Adele Wolford lets us peek inside

22 Music to Inspire

Mariachi Huenachi is now a college factory

34 Texting ...

Wilson Alvarez

The Maestro has made a new home

Page 34 4

Foothills

May / June 2014

Saving energy is no joke Find new rebates for 2014 at ConservationMakesCents.org

Page 56

36 Enchanted, I’m Sure

The region’s premier hike is no easy feat

49 A Natural Beauty

Gamble Sands golf course opens this summer

56 Double Duty

Wenatchee Racquet & Athletic Club

SUMMER 2014

Karma + Crayelle = Busy Craig Mitrakul

WRAC WRAC WRAC

64 Upon Further Review ...

SIGN ME UP!

ME TOO!

Barb Robertson shares her tasting notes

66 Woof!

FIDO walk draws two- and four-legged friends

Jr. Memberships start at The

AC

$1 5 9

662-3544 - www.wrac.org Wenatchee Racquet & Athletic Club May / June 2014

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fast five

Story and photos By mike Irwin

Beastly Murals edition

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Creative stampede

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No mural in North Central Washington tops artist Walter Graham’s “Horsepower” for sheer emotional and creative, um, horsepower. The 16-by-35foot painting in Rocky Reach Dam’s Visitor Center cleverly depicts scores of galloping stallions as the surging water that makes hydropower. Graham’s horsey handiwork is spectacular enough, say dam employees, to draw many visitors back for one more glimpse and spur locals to snap family photos at its base. Feel the power and hoof it to Rocky Reach Dam, Highway 97A, Wenatchee.

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Tracking down microbrews

What goes best with an ice cold beer? Pretzels, barbecue and, oh yeah, badgers. Owners of Badger Mountain Brewing must have invited a Godzillasized badger to tromp all over their building and leave its five-toed, fullclawed tracks. Or, at least that’s what it looks like. The simple and surprising mural boasts a promise to suds-lovers of something, er, different inside — such as a yummy froth (on tap) called Bimbo Beach Blonde.

That’s worth joining together for a badger churr, the throaty mating purr that’s irresistible to female

badgers and, we’ve heard, courthouse secretaries. Make tracks to Badger Mountain Brewing, 1 Orondo Ave., Wenatchee.

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Trout with attitude

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The feisty, finny rainbow fighter on the Trout apple logo has evolved somewhat over the last eight decades, but not much. Whether it’s printed on vintage (1948) apple-box labels sold on eBay or emblazoned on fruit packing sheds (1960-2000) in Chelan, the bold, open-mouthed Salmoninae looks like it’s ready to gobble a minnow or make a fool of some Orvis-dressed fly fisherman. Our favorite version overlooks the Columbia River from the corner of the huge Trout-Blue Chelan warehouse on McNeil Canyon Road, northeast of the Beebe Bridge. One glance, and you can’t help but think: “That’s one tough fish.”

Cougar face-to-face

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Students at Sterling Intermediate School swear the cougar’s eyes follow them through the halls. Visiting sports teams are intimidated by the giant predator looming above. And Principal Chris Hall says staff and students alike are inspired by the 20-by-23-foot photo mural in the school’s front lobby. “It’s the first thing we see when we come in each day,” he says. “It reminds us who we are.” The mural — chosen from more than 15,000 cougar images — has been a growling success for the school’s cougar-mascot theme. It joined the snarling statue out front and real, taxidermied cougar down the hall. See ’em all at Sterling Intermediate School, 600 N. James Ave., East Wenatchee.

Der Greeken tales

You Bavarian buffs probably never expected to find a bit of Aesop wedged between your nutcracker and your dirndl.

But smack-dab in Bavarian-themed Leavenworth, stretched across the Obertal Mall, is a spread of murals that gives a Greek peek into Aesop’s Fables.

The 10 painted panels feature some of the world’s most famous moralistic tales, including the Tortoise and the Hare (“plodding wins the race”), the Wolf in Sheep’s clothing (“appearances are deceptive”) and everybody’s favorite, Androcles and the Lion (“gratitude is the sign of noble souls”). We could suggest the Polka Dancer and the Lederhosen (“oompah ain’t for everybody”), but we won’t. See these delights at 922 Commercial St., Leavenworth.

May / June 2014

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wheels of wonder

The futuristic lines of the fastback.

Story By sharon altaras photos By mike bonnicksen

A Car with Sting Photo provided

This was what Bill Lange’s 1965 Corvette Stingray looked like when he bought it for $800 at a police auction in 1969.

B

ill Lange made himself a promise 46 years ago.

He’d sold his first Corvette Stingray — a 1964 — to pay back money borrowed to buy a house. “It was the right thing to do,” he said, but the car was his baby and he mourned losing it. “I said when I got my next ‘keeper,’ I would keep it.”

Then a dad of two (he has six kids total), the now-70 year-old Wenatchee resident still owns the 1965 Stingray he got his hands on four years after his first.

He bought it from a police storage lot

Bill Lange estimates his 1965 Corvette Stingray fastback is today worth between $75,000 and $85,000, roughly 100 times what he bought it for in 1969.

for $800 in 1969, after it was stolen from a colleague. It had been completely stripped down and he spent a year building it back up before he had a rolling vehicle.

At that time, Lange made changes to the drab-green Corvette that were considered unconventional. The popularity of custom cars hadn’t reached full swing and to-the-letter restorations were the mode.

“I didn’t like the way GM built it.

I wanted wider wheels and tires to complement the power that it had,” Lange says, adding that he looked for fenders that he thought “they should have used.” He also painted it bright red.

Lange owns Eagle Vinyl Fence on Wenatchee Avenue and was in the automotive services industry in Southern California for decades before moving Washington. He’s seen and purchased plenty of cars, including Corvettes that weren’t “keepers” and three Porsches for his wife, which he’s since sold.

Lange’s Corvette is fully loaded with air conditioning, power windows and a telescopic steering wheel.

“Back in the day when these came out in Southern California, they ruled the streets. They were a phenomenon,” he says of the Stingray.

John Kalahar, president of Wenatchee Valley Corvette Club concurs. He says Corvettes are the “only American-made sports car,” and hence a piece of “American iconography.”

The club, which is about five years old, has just over 100 members, residing between Oroville and

Othello. At a show last year in the TriCities area, members took home nine of the 20 awards, says Kalahar.

Lange’s red Stingray was used as a daily driver until 1978, when he put it in storage in his garage.

“I remarried and my wife at the time liked Porsches,” he explains.

Five years ago, he decided it was time to go back to his “first love.”

This spring, he’s having the car rewired and installing a ZZ430 racing engine that puts out 430 horsepower and 408 pounds of torque.

Later, he’ll put in a five-speed transmission, adding an extra gear so he can motor around town with less noise emanating from the car’s side exhaust.

The red paint he put on it so long ago still looks good.

“Have you ever bought something new and then the novelty wore off?”

Lange asks. “I get just as excited to get in the thing. I make excuses to go get a loaf of bread. I still get excited. It’s never left me.” F

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May / June 2014

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kitchen creations

Going

green Pybus Bistro’s Asparagus Salad is in-spear-ational

1. Separate yolks from whites 2. Finely mince pickles, capers, herbs and add to a mixing bowl. (A food processor works very well for this.)

3. Finely mince egg whites and add to bowl with herbs.

4. Mash yolks with a fork or a cheese grater, add to bowl.

5. With a spatula or spoon, fold in olive oil.

Set bowl aside.

6. Wash asparagus and trim or snap off the woody ends and discard. Cut into 2-inch pieces.

Pybus Bistro owners/chefs Michelle Lak And Frank St.Dennis

Pybus Bistro

Asparagus Salad Recipe courtesy of Pybus Bistro 2 pounds asparagus 6 whole eggs (hard boiled and peeled) 4 ounces cornichons (or you favorite sour pickles) 3 tablespoons capers 1 bunch Italian parsley (leaves) 1 sprig tarragon (leaves) 8 ounces olive oil 3 ounces smoked ham or bacon

photos By frank cone

It’s prime season for asparagus. If you’re looking for a local outlet, stop by Royal Produce at Pybus Market.

7. Sauté bacon in a pan over medium heat until just starting to crisp.

8. Add asparagus and cook until tender but not mushy. (5-10 minutes).

9. Remove from heat and fold in egg/ herb mix.

10. Serves 6-8 people

Owners: Michelle Lak And Frank St.Dennis Address: 7 N. Worthen, Pybus Market, Wenatchee Description: Rustic French food with a touch of Pacific Northwest influence focusing on fresh, local, seasonal ingredients. Scratch cooking, everything made in house. The restaurant has an open kitchen with counter seating as well as a river-facing patio with a fireplace. Serving lunches, dinners Tuesday through Saturday. Brunch only on Sunday.

Phone: 888-7007

Where to buy at Pybus Market: Asparagus: Royal Produce Eggs: The Country Store Ham: Cured by Visconti’s at Fire Olive Oil: d’Olivo

May / June 2014

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After 37 years in design,

Adele Wolford still exploring possibilities

A

t 76, Adele Wolford is working as hard as she ever has in her 37 years as an interior designer, project remodeler and landscape design.

The Wenatchee woman, who holds a degree in architecture with a minor in interior design, says she still works seven days a week and loves her job.

“I like the people, and being able to give them something that they don’t even know that’s what they want,” she says. She considers it her job to find

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May / June 2014

out, by asking the right questions, what clients like, want and need.

When working with a designer, people need to think like they’re a member of a team, but the designer is the captain. People need to contribute their ideas but know that a good designer won’t let them do anything that doesn’t work. An example might be someone with a preconceived idea that they want a specific color, say blue, dominant in a room. Because of lighting and flow with the rest of the house, that color may not be appropriate in large amounts. I will tell them that, and we’ll work with other colors, but I will probably try to find a way to have some amount of blue in the mix.

That said, people should not be afraid of using color, even eyepopping color. They just need to find the right hue, and the right coordinating colors. In my kitchen, for example, I have a bright red that is almost a coral, on the walls but

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Adele Wolford uses updated accents, like this wallpapered fireplace that helps highlight the granite mantel. At left, vintage filing cabinets, work lamp and desk, along with modern wall colors and granite surfaces, create a focused yet calm office space. Below, Wolford uses strategies — like use of color, and placing art in strategic places — to pull a visitor to her home through spaces visually, which she says makes people want to go explore the rest of the home.

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Wolford, president of Wenatchee’s Art on The Avenues, has multiple art pieces displayed in her home. it works with the taupe of the plate railings, door jambs, small alcove and window casings. A color to avoid is stark white, which was a trend in the early ’80s. White can create agitation; it shouts at you. If you’re coming into a place, you want to feel warm, comfortable and have all positive feelings. A bright white doesn’t give you that. There are, however, warm whites to creams or beiges that can work as accent or on ceilings.

A good designer won’t come to your home with preconceived ideas for materials. I can’t have favorites or I’d be a rubber stamp.

People should consider all sorts of materials and see how they fit into their lifestyle. Among the choices for countertops, for example, are granite, concrete, wood and quartzite.

Backsplashes are something you can have fun with. In my kitchen, I created a countertop to ceiling backsplash of rock around the sink and big picture window. I love it; it feels like the great outdoors.

When doing a project, people should think long-term. Do not do a quick fix. Now is the time to do quality work because labor and the cost of product are always going up. You’ll be paying more in the long run if you don’t do it right the first

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This is the original bath tile in the bath. The art-deco feel of the arch and the “arrow” tiles, along with the “Pepto pink” are all in sync with the era of the 1940 home.

Wolford used natural stone in the kitchen, above, along with a Tuscan red color on the walls, right, to create a natural, warm space. She included these vintage finds above the doorways in the kitchen, which draw you through to the plates hanging above the doorway in the dining room.

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time. Some things I’ve seen people skimp on, and regret it later, are millwork refinishing or replacement, hardware upgrading and energy efficient windows.

Homeowners should select a variety of textures and patterns to create whatever statement they want to make. It can be casual, formal, rustic, contemporary or traditional.

Lighting is a major component of successful design. Natural, task, accent, ambiance and security lighting should be explored, and dimming capabilities used where needed.

Consider creating vistas to draw people through spaces. It is a tool to allow investigation and provide enjoyment. An example might be a sculpture, with indirect lighting, on a wall that is across from where a person enters the room. It can also be a window with a view. These things will draw your guests toward it and set the mood. F

5 6 In the master bedroom, Wolford has surrounded herself with personal keepsakes, but also has kept the feel of the 1940-built home, like the door trim, the door handles and this chair. At left, she used natural stone on the kitchen walls and around the large picture window above the sink to draw the eye to the outdoors, where she loves to spend her time.

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Mariachi ncw life

... on stage and in the classroom T

he girl’s fingers tremble as she raises her violin to her chin.

She’s instructed to play a scale, and so she creates a series of sustained notes ascending then descending, not tuning-fork pitchperfect, but close.

Next, she performs a short piece she has selected, and then in a sweet and slightly tremulous voice she sings, a cappella, a tune in Spanish.

Her audience, which in this large practice hall consists of Ramon Rivera and his assistant, Maija Henderson, is encouraging. “Great job,” Rivera tells her. “I’m proud of you.”

Then he asks her why she wants to join Mariachi Huenachi.

“Singing gets me over being shy,” the girl says. “When I sing, it’s like I’m another person.”

Though Rivera’s comments are supportive, he also lets the girl know how difficult it is to select the very best from the 100 or so students who will audition for Wenatchee High School’s mariachi groups this March. Most of them will try out for the renowned Mariachi Huenachi, the 25-member elite group that performs publicly, often at prominent venues, scores of times over the course of a school year.

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Ramon Rivera, center, has led the Wenatchee School District’s mariachi program since 2005. At right, Mariachi Huenachi — Wenatchee High School’s elite mariachi performance group — is comprised of the program’s 25 most talented musicians and singers.

Making it into Mariachi Azteca — sort of the JV of Wenatchee School District’s mariachis — isn’t bad either.

To be invited to join the varsity Mariachi Huenachi, students need excellent musical chops, certainly.

Success

Story By gary jasinek photos By ron mason

May / June 2014

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But they also must earn good grades in all their classes, be model citizens and present themselves well — as one must do in auditions. And even current members have to audition again every year.

As Rivera says, “If you know how to audition, you know how to interview for a job. And really, every day is an audition.”

For Rivera, who took over the program here in 2005, success in the mariachi program means way more than a guitarron player who can keep up with an allegro bass line, or a singer who can nail the soaring falsetto in “Cucurrucucu Paloma.”

“It’s not just that we win music contests. As a teacher, I want them to be all-around excellent,” he said. “Yes, it’s about the music, but a lot of it is focused on their broader educations.”

That focus may be why every one of the 10 seniors currently in Mariachi Huenachi is planning to attend college next year.

Among them is 18-year-old Natalia Esquivel, who has studied mariachi since she was in seventh grade at Orchard Middle School. She joined Mariachi Huenachi in her sophomore year, singing and playing the vihuela, a smaller, five-string version of a guitar.

As of March, Esquivel had been accepted at Eastern Washington University, Western, WSU and her preferred choice, UW. She’ll be the first member of her family to attend college.

In fact, she’s the first to graduate from high school.

In an interview in one of the music department’s cramped practice rooms, Esquivel echoed Rivera’s points about academia. “For me, the most meaningful thing about mariachi is the encouragement I’ve received for higher education. Mr. Rivera focuses on much more than music.”

Sometimes the constant performing — more than 50 shows a year, many of which involve regional travel — plus Rivera’s scholastic requirements “can get overwhelming, but we know it’s really good for us.”

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AP photos

Ramon Rivera leads his students during a performance outside CenturyLink Field prior to a Seattle Sounders soccer game in Seattle last September. Mariachi Huenachi has performed across the state, including at the state capitol and professional sporting events. At right, Mariachi Huenachi musicians and accompanying dancers perform at the Capitol Rotunda in Olympia earlier this year.

She understood that it had not always been so, that before Rivera arrived there were no academic prerequisites to participate in mariachi. In fact, she heard that back in the day, some seniors intentionally did not graduate so they could repeat as Mariachi Huenachi members.

Apocryphal or not, such things would not be allowed to happen today.

Another Mariachi Huenachi member,

sophomore Andrea Cuevas, noted that “If you don’t have a 3.0 GPA, Mr. Rivera is on your back.” But it’s not just nagging that drives her. She loves mariachi music and needs good grades to play it. Therefore, “If you’re passionate about mariachi, you’re motivated to do better in other classes,” she said. “Since getting involved in mariachi, my grades have skyrocketed to a 3.5 GPA.”

May / June 2014

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Natalia Esquivel has studied mariachi since she was a seventh grader at Orchard Middle School. Now a senior, she will attend college this fall, choosing from among four in-state universities — UW, WSU, Eastern and Western — that have already sent her an acceptance letter.

Andrea also is motivated by a dream she’s held to steadfastly since eighth grade — to earn a Ph.D. in criminology and sociology, with the ultimate goal of being an FBI agent. “I know that everything is possible, and that no one can take an education away from me.”

Both Andrea and Natalia, whose parents immigrated here from Mexico, noted the music’s deep connection to their culture. Some of the songs they perform are more than 100 years old “We Hispanics hold on to our traditions,” Natalia said. “And we like to pay respect to our elders.” She remembers when her grandmother, visiting from Mexico, cried upon hearing Natalia perform with Mariachi Huenachi.

In a way, the music is serving as their bridge from the past to a brighter future. They’re moving up, in large part thanks to mariachi.

Further ahead on that trajectory is Noemi Bazan, a teacher at Pioneer Middle School. Like Natalia, she got involved in mariachi as a middle

Rivera fixes the bow on Katie Badillo’s suit prior to a March show at the Performing Arts Center of Wenatchee. schooler and was a junior in 2005, when Rivera arrived. In her senior year, when Bazan was a violinist with Mariachi Azteca, Rivera began encouraging this daughter of orchard workers to attend college. Not WVC. A four-year

institution.

He wrote letters of recommendation for her and pushed her to apply, to leave town for a degree. Later, he encouraged her to return. In 2012, after graduating from Central Washington University

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with a secondary mathematics degree, Bazan landed a contract to teach at Pioneer.

“I don’t think I would have gone to a four-year university without Mr. Rivera.

It was important, just having him there to open my mind and telling me to go away so I could come back.”

She also loves being in Wenatchee, where she was born. “Sometimes success is not measured by going out, but by giving back. I’m really happy to be giving back in education what I

was given.”

She loves her job. “First-year teaching is hard, but I’m getting better,” she said.

“I see Mr. Rivera as a role model, and I understand that my students see me as a role model.”

This Mr. Rivera to whom she refers was himself born in California, not Wenatchee. But like Bazan, when it came time to teach, he returned to a school close to where he graduated from high school.

Music had come first. Encouraged

Martin Meza, a Wenatchee High School junior, plays trumpet in Mariachi Huenachi.

Below left, the vihuela is a smaller, five-string version of a guitar. Below right, the authentic outfit worn by mariachi band members is called a traje de charro.

May / June 2014

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AP photos

Mariachi Huenachi performs before a Seattle Sounders game last September. by his mother, Rivera began playing a garage-sale trumpet in the fourth grade.

When he was in the marching band at Camarillo High School, a bandmate asked him to help start a mariachi group. It eventually morphed into more of a family combo, with Rivera’s sister and two brothers, who are professional mariachis today.

“We had mariachi fever,” Rivera says today. He learned how to play every instrument employed by mariachis — guitar, guitarron, vihuela, violin, trumpet. The group played at weddings and parties, including one at Frankie 30

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Valli’s house.

That experience, plus Rivera’s degree in ethnomusicology from Cal State Northridge, led to an offer to create a mariachi program at Oxnard High, 15 miles from Camarillo. There, he found a student body that was up to 70 percent Latino, an administration less than completely supportive of the musical arts, and fellow teachers who were not enthusiastic about the prospect of teaching mariachi.

So Rivera was receptive in 2005 when Wenatchee School District officials recruited him. First impressions were

a little off-putting. “I’d never even been to Washington before, and when we flew over the mountains on the way to Wenatchee, I wondered what I’d gotten myself into.”

But once here, he found many things to like.

Foremost was a district whose administration was wholly supportive of its music programs. Unlike Oxnard, “At Wenatchee High, any student who wants to play an instrument is provided with one. Mr. Flones (superintendent Brian) does not want this to be ‘pay-toplay,’ ” Rivera said. “This district will

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“If you’re passionate about mariachi, you’re motivated to do better in other classes.”

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Andrea Cuevas Mariachi Huenachi May / June 2014

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Photo provided

Mariachi Huenachi, 2013-14 school year bend over backwards for the arts.”

Plus, mariachi in the schools was well established here — Wenatchee’s was the first such program in the state when it began in 1993.

Rivera, who lives in Three Lakes with his wife and 3-year-old son, also enjoys the same attributes appreciated by many of us who live in this valley, especially when compared with the L.A. area — relatively inexpensive housing, minuscule utility costs and a paucity of traffic.

When Rivera arrived, the district had a mariachi class at each middle school and two at the high school.

Now there are 14 mariachi classes, including some at elementary schools.

Three-hundred students are involved in the program, including 100 at the high school.

There has been growth in numbers, 32

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but also in the breadth of mariachi’s appeal. Mariachi Huenachi currently has one non-Latino member, a blond girl who plays vihuela and sings along in Spanish, though she does not speak that language. Rivera thinks that next year’s edition of the group may include three or four non-Latinos.

“Why not?” he says. “Mariachi music is for everybody. This is not a migrant program, not a Latino program.

The power of music brings people together, and we’re trying to change the stereotype of mariachi.”

This means that mariachi is authentic Mexican folk music, not just street music or the music of cantinas and men in serapes and sombreros, leaning back against a saguaro.

But beyond sustaining a valid art form, for Rivera, mariachi is a means to another end: creating leaders. “Our

youth get a bad rap,” he said. “We need to talk more about the good things that they do. Their biggest barrier is low self-esteem — they don’t think they can do it. But with the power of music, we’re able to inspire kids to go for more.”

By “more” he means the opportunity to be good students, leaders and role models. “These guys are public figures,” Rivera said. “You put on that blue uniform, and you’re not just representing Wenatchee High School. You’re representing the entire valley, the Latino community, even the state.”

As was the case in February, when Gov. Jay Inslee summoned Mariachi Huenachi to Olympia to provide apt musical accompaniment to his signing of the Dream Act, which extends college aid to Washington students

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The Wenatchee School District’s mariachi program dates back to 1993. illegally brought to this country as children.

Honors have been plentiful for the group and for Rivera, who in March was named one of five state winners of the Jefferson Award, called the “Nobel Prize for community and public service.”

But it all begins in the classroom.

On the day that girl violinist auditioned, the 2 p.m. daily gathering of Mariachi Huenachi took place in the same large room. Before they played a bright selection from their repertoire — with Rivera wandering among them, his trumpet in one hand, interjecting arpeggios on his trumpet, giving tips and directions to the players — there were announcements.

Rivera extended congratulations for last week’s performance, displayed the newly printed calendar featuring images of the group, reminded them of the spring break concert at the University of Idaho, and spoke of the three $6,000 scholarships that WSU had offered especially to members of Mariachi Huenachi who might be interested in participating in a summer music program.

“You guys get the golden opportunities here,” Rivera said. F

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By cal fitzsimmons

OffBeat

O

riginally from Ecuador, Wilson P. Alvarez is the music minister at St. Joseph Catholic Parish in Wenatchee. He moved to Wenatchee in 2010 after serving as the principal pianist of the Ecuadorian National Symphony Orchestra, then principal conductor of the Quito Metropolitan Symphony Band and principal conductor of the Quito Metropolitan Symphony Orchestra. He has performed internationally in Italy, Portugal, Venezuela, Chile, Argentina, as well as the United States. He will be joined in concert May 30 at 7 p.m. at St. Joseph with renowned Washington, D.C., soprano Amedee Royer. This interview was done entirely by text message.

Let’s see if you can sum up in a short text how you ended up living in good ol’ Wenatchee, Washington.

My family and I got the permanent resident visa to come to the U.S. and first arrived in Richland, Wash., I applied and got offered a job as the musical minister at St. Joseph Catholic Church. This was fall 2010. We moved from Ecuador, our hometown, in July 2009.

Texting ...

Wilson Alvarez

With your impressive credentials, did it take extra patience in that new job here?

All jobs that include music require patience. In every job I have had I developed a unique set of skills that allow me to do my job as best I can.

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Let’s test your patience with this question. Mike Judge, the creator of Beavis and Butt-head, is from Ecuador.

Is he celebrated there or do people pretend they don’t know who he is?

Are you ever invited to social gatherings where there just happens to be a piano handy? If you know what I mean.

Yes, that doesn’t happen very often but we have friends that happen to have the instrument and the opportunity to play arises.

Honestly, this is the first time I’ve heard about him. And it’s also the first time I’ve heard about Beavis and Butthead. Can you tell I’m old?

Hmm. What was your biggest adjustment to living in this country?

My biggest adjustment was the language. Even though I had learned English before, day-to-day speaking and being able to understand certain accents has been a challenge.

How about the food. Do you and your family enjoy fast food like McDonald’s?

Yes we enjoy it, but we do not eat it frequently. We prefer to cook at home like we did in Ecuador.

What musical ambitions remain for you?

Fortunately all the music repertoire is so vast that I don’t think I will live long enough to play even a small part of it.

Are there things about this country that still puzzle you?

Absolutely!

The insurance and the medical systems.

Are there contemporary artists you enjoy. I mean pop, hip-hop, country or stuff like that?

I have an eclectic musical taste.

As a conductor you should be able to approach and understand any kind of genre repertoire. For instance, I have conducted plays, operas, rock music with band, rock music with orchestra with popular singers, sacred music for choir and band among others. In my family music is ever-present. My wife is a singer, my daughters are dancers and teach dance and Zumba classes. And my youngest is a drum player in the Wenatchee marching band. As you can see, I have to like it all!

I’ll take that as meaning you’re a big Miley Cyrus fan. What do you enjoy more, conducting or playing?

I enjoy doing both. For me, playing and conducting are the same at a certain level because as a conductor you play a bigger instrument that is made out of a group of people. As a pianist, you play the keys directly.

You used to travel quite a lot to perform. Do you see more of that in the future?

Actually, I got an invitation to conduct the Symphonic Orchestra of Ecuador as a guest conductor this year.

I would like to conduct other orchestras in the U.S. and abroad if I had the opportunity.

Congratulations. What do you miss most about your home country?

I miss attending and playing weekly concerts with different orchestras. I also miss my extended family, the food and the beautiful landscape of my country.

What can we expect from your concert with Amedee Royer?

I expect to satisfy the audience with our new repertoire. We will perform musical pieces by Puccini, Rodgers, Bernstein, Gounod and others. St. Joseph Catholic Church, where the event will take place, hosted 600 people last year. And I hope that we have a greater attendance this year.

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ncw recreation

Day Hiking

The Ench 36

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Story By M.K. Resk photos By mike bonnicksen

antments May / June 2014

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With Colchuck Lake behind them, Julie and Jason Morley of Wenatchee start climbing over boulders and scree as they make their way up to Aasgard Pass. They’ll climb over 2,000 vertical feet in about a mile. (Previous pages: Hikers walk through Enchantment Basin, headed toward Prusik Peak, seen in the background.)

M

ention the word Enchantments to someone from North Central Washington and you are sure to get a variety of reactions. There will be oohs of envy from non-hikers, trials and tribulations from seasoned backpackers, and aahs of wonder from everyone who has ventured into the Alpine Peak Wilderness area.

The allure of the Enchantments is all it is cracked up to be, as evidenced by the complex permit system put into place to monitor the popularity of this grand place. A several day backpack excursion is recommended as a surefire way to enjoy the lakes and mountains.

But if you are short on time, unlucky in receiving a permit in advance or in the

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last-minute lottery, or if you just want a big challenge, hiking the Enchantments in a day is doable and even enjoyable for most active people who are experienced hikers.

Affectionately known as the Death March, the 18-mile trek is arduous and should not be undertaken lightly.

Here are some tips to help get you started and keep you safe.

Adam Vognild, an experienced local outdoorsman and co-owner/trainer of Inner Circle Gym, adds his tips, as well.

Get fit If you don’t already exercise regularly, be sure to start walking frequently, hiking shorter trips like Saddle Rock

or Sage Hills, and use a treadmill or stairmill at a gym to simulate some of the steep terrain you will encounter.

If possible, check out a portion of the Enchantments trail by hiking to Snow Lakes or Colchuck or Stuart lakes. Your full route will enter and/or exit via one of these trails.

Vognild suggests focusing on balance, strength and core work. He says the idea is to gradually build mileage so that you Adam Vognild, don’t shock co-owner/trainer at Inner Circle Gym your joints.

Think of it like training for a marathon. You’ll be on unstable ground so anything that mimics this and offers dynamic movement — steps ups on a tire, sandbag get-ups, plank walk-ups, squats — are useful. Use the gym for interval work.

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Grab a buddy The preference here is to find someone who has weathered these trails before. It is always best to hike with someone and to tell someone at home your route and expected trip so that they can help in the event of an emergency. Though this route is welltraveled, it is still very possible to lose your way. Bring a map and compass and know how to use them. And don’t rely on cell phones for guidance since even in this increasingly wired world, backroads are not always covered in cell terrain. This route is not for beginners.

Pack light, pack smart Get familiar with the 10 essentials: appropriate footwear, map, compass, GPS, extra water and a way to purify it,

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extra food, rain gear and extra clothing, safety items — fire, light and whistle, first-aid kit; knife or multi-purpose tool, sunscreen and glasses, and daypack/ backpack (source: americanhiking. org/10essentials/). High-calorie, protein-filled foods like trail mix, sausages and energy bars provide quick fuel to keep you going. A headlamp and trekking poles can be helpful. Don’t forget layered clothing, hats, gloves and an emergency shelter or blanket to keep you comfortable and safe along your journey.

Vognild says to bring just what you need and nothing more. Since you won’t be hiking with a heavy backpack, he suggests hiking in light shoes like good gym shoes instead of bulky boots.

Hikers climb up to Aasgard Pass from the upper Enchantments.

Below right, it’s not uncommon to see mountain goats while hiking in the Enchantments. Give them a wide berth and don’t harass them.

Be prepared Preparation isn’t just for Boy Scouts.

It’s important to hike within your limits and to have a back-up plan to stay safe in case things don’t work out. Utilize a team approach. Drop one car at one trailhead and another at the other trailhead. This allows the group to stay together, to have a car at either end, and to make use of the most sunlight possible. Choose dry weather in the middle of summer when the days are longest. The typical window is midJuly to early September, but weather conditions change from year to year. Be prepared for rain or snow at any time of year. It is hard to gauge how long the trip will take, but the trail can take some groups well into the dark hours at dawn and dusk.

I prefer hiking in via Lake Colchuck and out via Snow Lakes. This involves scrambling up the scree of Aasgard Pass and descending down rocky crevices and over six miles of gradual switchbacks from Snow Lakes. Some prefer the opposite route, heading uphill from Snow Lakes, down Aasgard and out via Lake Colchuck. Some even choose to avoid Aasgard entirely by hiking in and out Snow Lakes.

Vognild prefers hiking in Snow Lakes and out via Colchuck. Since this 40

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Julie and Jason Morley of Wenatchee stop in the upper Enchantments for a snack and a break, overlooking Tranquil and Isolation lakes.

route involves hiking down the loose rock field of Aasgard Pass, he strongly encourages people to hike with trekking poles to help their knees absorb the bumps.

Be trail smart Pack your trash in and out, use backcountry toilets whenever possible, don’t feed or harass animals you may encounter along the way, don’t speak loudly or create new trails or shortcuts. For more information on trail etiquette, visit americanhiking. org. Also definitely check out the Forest Service website for more detailed information about the area (www.fs.usda.gov).

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Bridge Creek Campground

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Hikers work their way along the trail as they start to head out of the Enchantments and down to Snow Lake. Below, after climbing over Aasgard Pass, the calm waters of Isolation Lake are one of the first views as you get into the Enchantment Basin.

Snow Lakes Trailhead To Leavenworth

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Stuart Trailhead

Coney Lake

Lake Stuart

Colchuck Lake

Shield Lake

Nada Lake

Prusik Pass 6,720 feet

Aasgard Pass 7,840 feet

Enchantment Lakes

Snow Lakes

Wilderness rules: Keeping the Enchantments enchanting A permit is required for both day and overnight Enchantments trips between June 15 and Oct. 15 every year.

For day-trippers, a free, self-issue permit is available at the Stuart and Snow Lakes Trailheads. A parking permit (a valid recreation pass such as a Northwest Forest Pass) is required at trailhead lots.

Luck must be on your side to get an overnight permit through the U.S. Forest Service permit lottery. The agency received almost 9,000 permit applications this year and awarded 1,700 permits for use during the four-month season. Overnight permits cost $5 per person per day.

There are three ways to obtain an overnight permit: 1. Annual lottery held in February/March at recreation.gov 2. Online reservation at recreation.gov if any leftover permits are available 3. Daily “walk-in” permits — only one permit for each of the five Enchantment zones distributed at 7:45 am at Wenatchee River Ranger District office during permit season.

All users should tread lightly in this fragile, high-alpine area. Gabrielle Snider,

Wenatchee River Ranger Station manager, strongly advises the following: Stay on the trail and off the vegetation.

Follow Leave No Trace guidelines.

Plan and prepare. Understand the difficulty, hazards and risks of the hike. You should know how to handle yourself in the backcountry wilderness, which is much different than running down a road. Make sure you’re assessing your fitness and have the 10 Essentials.

It is very crowded. If you can go on a non-weekend day you are going to have more of a wilderness-like experience, more solitude and less of an impact on others.

Pick a non-weekend day in August.

Use the existing vault and pit toilets.

Not adhering to this policy contributes to the existing problems of goats encountering humans to lap up minerals from their waste.

Here are Snider’s suggestions for alternative day/weekend hikes: u Ingalls Lake and Headlight Basin u Spider Meadows u Chain Lakes u Hatchery Creek trail to Lake Augusta u Katie Ridge May / June 2014

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Above, a hiker takes a break surrounded by the beauty of the Enchantments. Above, Crystal Lake. At left, rock cairns mark the trail when it gets hard to follow along the 18-mile Enchantments loop hike.

The Forest Service accurately describes the terrain as “typified by rugged glaciated peaks and a series of lakes ranging from 4,400 feet to 7,800 feet in elevation. The lower trails and lakes are forested, while the upper lakes are within a largely alpine environment. Trails are in 44

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places quite primitive, with steep, rocky sections. The trails to Eightmile and Stuart Lake are relatively flat and suited to beginners. The trails to Snow Lake, Colchuck Lake and Windy Pass involve more difficult hiking, and traveling to the Core Enchantments involves scrambling over loose rock,

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bedrock slabs and some snow even into late summer.”

Jason and Julie Morley of Wenatchee have hiked the Enchantments as a day hike twice over the past few years. They like hiking it because it’s a challenge and gives them something to train for.

They suggest training by hiking to Colchuck Lake in and out at least a couple of times prior to your trip and May / June 2014

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Using trekking poles, Jason and Julie Morley carefully sidestep down a slick snow patch. If they were to fall here they would have a chance of either sliding into rocks or icy cold water below them.

make sure you can do this without being overly fatigued. Their first hiking trip was a bit more dramatic than they intended, as they hiked the last several miles in darkness.

They were better prepared for their second trip. They suggest bringing a water filter and “hydrate, hydrate, and hydrate. It is difficult to try and carry enough water. Bring a light source and extra layers of clothing. Try and go with someone who knows the route,” Jason Morley advises.

If hiking the Enchantments sounds like a good goal, you may even want to make an appointment to meet with a trainer to set up a personalized training program. This can be fairly minimal, involving just a few hours of personal training. A trainer can help you make an attainable long-term goal, figure out what you’re already capable of hiking, and then plan things out incrementally using functional fitness techniques and suggesting local trails of increasing distance and elevation. F

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Gamble Sands, Hole 5, Par 4, plays between 392 yards and 517 yards

ncw places

Story By rick steigmeyer

Gamble Sands David McLay Kidd, designer of Gamble Sands Golf Course

A family’s vision comes to fruition on the stark hills of the Columbia

B

uild it and they will come.

How many and how often is still an unknown because the Gamble Sands Golf Course isn’t scheduled to open to the public until Aug. 2.

But course architect David McLay Kidd believes that once golfers get a chance to play this remote desert prize — an oasis of green along the stark, sandy hills at a turn of the Columbia River near Brewster — they will return again and again.

Kidd was commissioned to design

the course by the Gebbers family, owner of Gebbers Farms, one of the nation’s largest producers of apples and cherries.

Kidd is a renowned designer of Scottish-style links courses defined by wind-swept fescue grass, abundant sand and only natural features. He designed the Castle Course at St. Andrews, Scotland; Tetherow in Bend, Ore., where he lives; and Bandon Dunes in Bandon, Ore., among many others. The Scottish-born architect is working on a new course on the coast May / June 2014

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Gamble Sands, Hole 2, Par 4, plays between 188 yards and 301 yards of Portugal now.

Gamble Sands is the equal to any of those courses in terms of its reliance on natural geography, beauty and challenge, he said. He fully expects it to draw golfers from Seattle, Spokane, British Columbia, Portland and farther.

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The new course was designed to be inviting, rather than intimidating, for the average golfer.

“We golf course designers have been trying too hard to intimidate Tiger Woods,” he said. “But if we succeed, what does that do to the average golfer?”

“There will be plenty of challenges, but David’s design makes it fun, and you won’t get beat up by the golf course,” said Dave Christenson, the course’s general manager and golf pro.

The Gebbers family hired Christenson and OB Sports, a golf management company based in Scottsdale, Ariz., to

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Hole 14, Par 4, plays between 255 yards and 437 yards. Below, Hole 12, Par 4, plays between 189 yards and 333 yards.

The Gamble Sands scorecard tells part of the course’s story. When it opens in August, it will be the region’s first Scottish links course.

manage the course.

The small clubhouse includes a pub-style restaurant with sweeping views of the Columbia River and the Cascade Mountains. “It will be a place to grab a bite to eat or a glass a wine and enjoy the view even for those who don’t golf,” Christenson said.

Gamble Sands’ 120-acres of fescue grass fairways and abundance of sand is laid out on nearly 700 acres of rolling contours 600 feet above the Columbia. The challenges of natural geography may cause some frustrating double bogeys, but it will be hard to lose a ball in the process, Kidd said. Playing the course will be a defining golf event, he said, but it will also be fun.

“I want the average golfer to succeed,” he said. Using various tees, a golfer can play the course as short as

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Gamble Sands, Hole 16, Par 3, plays between 141 yards and 225 yards

4,900 yards or as long as 7,300 yards.

There are many stunning views and fascinating geology to be found in North Central Washington, he said.

What makes Gamble Sands unique is the deep sand that serves as its foundation. Kidd was told the deep sand was deposited at the bend in the river millions of years ago as glaciers that covered the region receded. The high plateau was once covered with water.

“I’m no geologist so I don’t know why it’s there, but I’m pleased.

Everything was there naturally,” he said. Most links courses are built along the coast, but not all. One of the most famous links-design courses is Sand Hills in a remote part of Nebraska.

Kidd said a unique set of 54

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circumstances had to come together to create Gamble Sands. The family had the finances, owned the unique and ideal property, and had the vision to research what had to be done to build an exceptional course for the future.

Foremost was the vision of the Gebbers family that has farmed and forested the region around Brewster for well over 100 years. Gamble Sands is named for Dan Gamble, a prospector who walked out from Nova Scotia in 1885. He started a sawmill near Brewster in 1894 and planted his first orchard there in 1910.

His daughter, Martha, married John Gebbers in 1927.

Building a golf course isn’t a plan for quick recovery of investment and

capital gain, but a vision for the future by a family that intends to care for the land and see the area grow through successive generations, said Tory Wulf, a Gebbers family member who oversees the project. Long-range plans include a second course, lodging and a resort built out of view of the course.

“That could come in three years, or it could be 30 years. We’re very conservative in our movement. We have a great region here and we think once people come here, they’ll want to come again and again,” said Wulf.

“I believe people will come,” said Kidd. “People can play at a true Scottish links course without having to fly across the Atlantic. I think this course is worthy of being one of the best courses in the United States.” F

Gamble Sands, Hole 9, Par 4, plays between 296 yards and 429 yards

Wenatchee's Premier Public Golf Course...

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When Craig and Danielle Mitrakul started Crayelle Cellars a few years ago, they focused solely on producing wines made from Syrah and Riesling grapes. They have recently expanded their mix to include a couple of red blends and a white wine made from Albarino grapes.

The vine

Enticing excellence Youthful winemaker loaded with experience

O

ver the past 10 years, Craig Mitrakul has played a significant role in bringing North Central Washington into the wine limelight.

Now head winemaker at prestigious Karma Vineyards in Chelan, Mitrakul believes the region’s wine quality is on the precipice of worldwide acclaim.

Its growth potential, he believes, is unlimited. He’s invested in that belief with a small winery of his own, Crayelle Cellars, while crafting fine wines for others.

“I wanted to be a part of an up-andcoming area and be part of the growth rather than ride the wave,” Mitrakul said about his move from Walla Walla to the Wenatchee Valley a decade ago.

Establishing new American Viticultural Areas at Lake Chelan and in 56

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Story By rick steigmeyer photos By ron mason

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Above, wine is aged in oak barrels and stainless steel barrels at the Karma Vineyards production plant in Entiat.

At right, Karma employees Mandy Rediske, left, and Jeanie Kapple tap bidules into sparkling wine bottles. The bidules collect sediment that will be removed when the crown caps are replaced with corks during bottle fermentation.

At far right, Rediske tapping bidules prior to crown capping for bottle fermentation.

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the Quincy area (Ancient Lakes AVA) has forced the wine world to stop and take notice of a region that previously wasn’t on their maps, he said.

“I feel fortunate that I fell into an industry that is growing and where I can have that aspect of creativity,” he said.

Mitrakul’s youthful looks — he’s 41 — humble demeanor and soft-spoken style mask his wide experience. He’s worked winemaking stints in Walla Walla (Three Rivers Winery) and Patterson (Chateau Ste. Michelle), Oregon’s Willamette Valley (Ponzi Vineyards), Southeast Australia (Rosemount Estates) and New York’s Finger Lakes Region (Lamoureaux Landing Wine Cellars), gaining experience in making world-class Riesling, Pinot Noir, Syrah, Cabernet Sauvignon and sparkling wines.

He brought his expertise to NCW in 2004. At that time, he was one of only a few college- and commercially trained winemakers in the area. He earned a bachelor’s degree in food science

from Rutgers University in New Jersey in 1994. He earned a master’s degree with a focus on enology at Cornell University in New York.

Mitrakul helped set up production facilities and was head winemaker for two of NCW’s pioneering and best-known wineries, Ryan Patrick Vineyards and Saint Laurent Winery.

Both of those wineries have since been sold to larger organizations while retaining their vineyards. New owners of both wineries continue to make wine under their original well-established labels.

“I was fortunate to work with Ryan Patrick and Saint Laurent for people who had a vision for this area,” he said about Ryan Patrick’s Terry Flanagan and Saint Laurent’s Mike and Laura Mrachek. He said the two wineries worked together — as have other wineries in the area — to create a synergy that has helped the entire local wine industry and local economy grow and prosper.

Mitrakul has taught wine science

Fruit, gifts, hard ciders, homemade salsa, coffee, espresso, groceries, ice, propane & more!

Homemade jams, jellies, apple butter & apple crisp Homemade Pizza & Ice cream made fresh to order!

Orondo Cider Works (foothills) Cindy — Kel—corr RD 0425.176490.1x2.25.ExperienceFresh.

C. R. Sandidge Wines, Inc.

“Wines of Supreme Elegance”

WINE TOURS • WEDDINGS SPORTING EVENTS • AIRPORT TRANSFERS • PARTIES • QUINCEANERAS OR SPECIAL OCCASIONS

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

509-670-4952

crsandidgewines.com

WWW.NWLIMO.BIZ May / June 2014

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Danielle and Craig Mitrakul’s boutique winery produces about 300 cases annually. Here, they chat wine with a customer in their Cashmere tasting room. At right, sparkling wine bottles enter the line to be filled at Karma Vineyards’ production plant in Entiat. classes at Wenatchee Valley College and consulted for several other wineries in NCW, where the number of wineries has grown from a dozen to nearly 80 in the past decade.

He was hired last year to set up a new processing center for Karma Vineyards. Owned by Bret and Julie Pittsinger, Karma is one of the state’s premier makers of Champagne-style sparkling wines.

The Pittsingers opened Karma in 60

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2007 as the region’s first methode champenoise specialist. They hired a fourth-generation French Champagne consultant to teach them the fine art of making sparkling wine. Veteran Chelan vintner Ray Sandidge was Karma’s first head winemaker.

Julie is a former Olympic swimmer and champion triathlete. She and Bret, president of the family business Van Doren Sales, started the ChelanMan Triathlon Multisport Event. She has a

Craig Mitrakul sets up a wine hose to pump wine from the bottom to the top of a wine tank for mixing at the Karma Vineyards production plant in Entiat. degree in viticulture from Washington State University and manages Karma’s 14-acre vineyard overlooking Lake Chelan.

Karma holds weddings, parties and serves meals at its Chelan estate, complete with underground tasting room and aging cave built in the style of the wineries of France’s Champagne region.

Mitrakul and wife Danielle started their own winery, Crayelle Cellars, only a few years ago. The tiny boutique winery has a tasting room in Cashmere.

Both Karma and Crayelle wines are made at Karma’s new production facility in Entiat. Mitrakul set up the production center in an 18,000-squarefoot former apple warehouse using much of the same equipment he used at Ryan Patrick. That winery in Cashmere was sold to Milbrandt Vineyards in Mattawa. Milbrandt didn’t need the equipment, so it was sold to Karma. The equipment was previously used by Mitrakul for Ryan Patrick at its original location in Rock Island and by Ryan Patrick and Saint Laurent at a shared facility Mitrakul set up near Quincy.

TASTING ROOM LOCATIONS Pybus Public Market

7 N. Worthen St, Wenatchee FAMILY OWNED. ESTATE GROWN. AWARD WINNING WINES.

Stop By & Celebrate Our One Year Anniversary at Pybus Public Market!

(at the foot of Orondo Avenue by the Waterfront)

509-888-0809

Quincy Tasting Room 2101 F Street SW, Quincy

(2 miles west of Quincy, Off Hwy 28, by the Red Tractor)

509-787-8108

JonesOfWashington.com

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Karma bottled about 3,000 cases of wine last year, half of it white and red still wines, and half sparkling wines.

Mitrakul bottled another bottled 300 cases of his own Crayelle wines.

New equipment and greatly expanded space in Entiat means Karma is set for increases in production. Mitrakul said Karma will double its sparkling wine production to about 3,000 cases this year, while keeping its still wine production at 1,500 cases.

Mitrakul said his work for Karma, although much smaller in total production than the 15,000 to 25,000case output he’s overseen in past years, is challenging, satisfying and makes good use of his abilities.

There’s much to learn and many more steps involved in making great sparkling wine.

“Sparkling wine is about three times the work as still wines,” he said.

Sparkling wines are treated more like red wines, usually taking two years before release. Once fermentation is completed, the wine is aged in bottles rather than in barrels. To be considered methode champenoise, the bottled wine must spend a minimum of nine months on the lees, the spent yeast that converted the sugar in the grapes to alcohol.

After aging, the bottles are inverted to let the lees accumulate in the neck. Special equipment freezes the settlement, which is then removed from the bottle and replaced with a dosage, a secret mixture of less than an ounce of sweet juice that will give the wine a signature taste and restart fermentation to produce the bubbles that make the wine sparkle.

Karma also produces a barrel-aged Chardonnay, an estate Riesling and Gewürztraminer blend, Cabernet Sauvignon and Pinot Noir, and three red blends, a dessert wine and a soon-to-be released brandy.

Mitrakul is equally excited about his personal projects for Crayelle Cellars.

His initial plan when he and Danielle started the winery was to stick with making the best possible wine from the 62

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The Crayelle name comes from combining Craig and Danielle Mitrakul’s first names. two grapes he thinks Washington grows best, Riesling and Syrah.

He’s since added a couple red blends and the less-well-known Spanish white, Albarino. They’ve proven to be very popular.

“It took awhile to realize that you also have to make wines that

people want,” he said with a laugh.

He’s content to move slowly on his personal venture for now, while maintaining focus on his day job and raising two young children.

“We’re looking for slow, steady growth and grow it as it fits in our lives,” he said about Crayelle. F

upon further review

By barb Robertson

2010 Karma Brut Methode Champenoise, $50 Sparkling wine is often thought of as a special occasion wine or something you sip on as you mingle at a party. Get out of that box folks because sparkling wine’s natural acidity loves food, meaning it could be an everyday wine. Karma does a nice with this local version.

Quince, musk, honey float upwards from the glass and echo on the palate along with apricot pit notes. The bubble is assertive, but not overly so … it gives your mouth a nice clean feeling on the finish. The wonderful acidity will work magic on a variety of foods. I couldn’t help but think of a cheese called D’Affinois when tasting this wine; it would be a great match with its rich creaminess and slight musky, nutty taste. This particular bottle probably isn’t an everydayer, but it’s a nice way to celebrate … even if it’s just because it’s Friday!

Oak barrels of Karma’s brandy age inside the fenced distillery area at Karma Vineyards.

Great Wine.

Great Food.

Great Fun. They all add up to a great evening.

Saturday, August 23

4th Annual NCW Wine Awards Town Toyota Center, Wenatchee Tickets $40 each Available online at ncwwineawards.com

OOTHILLS

WENATCHEE ◆ LEAVENWORTH ◆ CHELAN AND ALL OF NORTH CENTRAL WASHINGTON

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Upon further review

White Heron Cellars 2012 Arvine, $16 Leave it to Cameron Fries to find something rare and make a go of it. This is the only Arvine you will find in the state of Washington. In fact, there is probably nowhere else in the United States where it is grown. Arvine is an unusual white varietal that comes from Switzerland and since the Swiss drink most of the wine they make, you don’t see it around here very often. The wine is fragrant with oranges, grapefruit and a freshly cut Granny Smith apple. On the palate, it’s full bodied and tastes like a citrus salad you’re eating off a slate slab. The wine is elegant, very pleasant and would be a great companion to oysters, clams or grilled-firm fleshed fish. Put out a cheese plate and this would make a great Apple Blossom party wine.

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Tsillan Cellars 2010 Estate Sinistra, $28 Sinistra is made up of three Italian varietals — 42 percent Sangiovese, 42 percent Barbera and 16 percent Nebbiolo. As many of you know, Italians love food and they make their wine to accompany food rather than wines that are so heavy they might as well be a meal. This blend is made in that vein.

The color is a vibrant red. Think about picking a cherry off a tree and while you’re eating it, a gentle breeze wafts the scents of the nearby herb garden into your nose — that’s what is coming out of the glass. The flavors start with cherry but there are added nuances of berries, fennel and herbs such as rosemary. Grilled sausages, ribs or veggies and even grilled pizza would be fabulous with this wine.

A taste of NCW wines with barb robertson

Barb Robertson Chateau Faire Le Ponte 2009 Grenache, $30 Around here, you might think that Riesling or Merlot were the most widely planted grapes in the world, but that isn’t the case. That title goes to Grenache. Some of you may never even have heard of this grape. Don’t feel bad, it’s still not that common in Washington. It probably originated in Spain, but it is at its most famous as the primary grape in Chateauneuf du Pape, the powerful French wine out of the Southern Rhone Valley. Chateau Faire Le Ponte’s version is a nice and easy drink.

As with most Grenache, it has a lot of berry fruit going on, with some black plum and Bing cherry in the background. It also has some lovely pumpkin pie spice. The finish is long with a hint of caramel.

You may have noticed a grilling theme with the food pairings so far, so bring on the ribs with this wine!

City: Wenatchee Credentials: Earned advanced certification through Londonbased Wine and Spirit Education Trust; currently working toward higher-level diploma through WSET. Earned degree in marketing from Central Washington University. Owned The Wine Bin retail shop in Wenatchee for five years. Has worked in the Northwest wine industry more than 10 years, including distribution, sales, production and marketing. Judged the 2011, 2012 and 2013 North Central Washington Wine Awards.

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the scene

photos By frank cone

Hiro and Kumiko Harui and Zane, a lab mix Aubrey Noel, Danielle Noel and Izzy, a Boston terrier

W

enatchee FIDO — Friends Improving Dog Opportunities — organized its first Pack Walk at Riverfront Park on March 22. The walk drew many dogs (on leashes) and their doggie-wastebag-toting owners.

Wenatchee FIDO was founded in 2009 by a group of dog lovers interested in creating off-leash dog parks in the Wenatchee Valley. After several years of work, the group is now collaborating with the city of Wenatchee to make the first public dog park a reality.

Below, Troy and Christine Knapp and Havoc, a German shepherd mix, and Rumor, an Amstaff

Vikki Hopkins and Lola, a beagle

Rachel Anderson (black sweater), Angela Anderson, Melissa Anderson (red sweatshirt) and Tug, a border collie

Amy Fischer and Chico, a mixed breed

FOOTHILLS CATALOGUE

SHOPPING

A Book For All Seasons Palmer’s Shoes The Gilded Lily Home Collins Fashions Lucinda’s Artisan Gallery Mills Bros.

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SHOPPING THE GILDED LILY HOME The place for gifts!

We have just recieved a new shipment from Beatriz Ball, one of our favorites!

Entirely made by hand, using the art of sand casting, these aluminum serving pieces can go from freezer, to oven, to table. Easy to enjoy - no tarnishing - a great gift! Beatriz Ball, just a corner of what we do.

Voted 2014’s Best Gift Shop. Come by our corner and see why.

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

PALMER SHOES The Heights of Summer! We love a flat but sometimes you just need a little lift. Nothing picks up your spirits (and your wardrobe) like our super comfortable summer wedge from the Dankso Havana collection.

A BOOK FOR ALL SEASONS • Saturday, May 10th, 1-3 p.m, Sheila Roberts will be signing her latest heart warming romance “In the Cottage on Juniper Ridge”.

• 3 Day Event... a fun, interactive book buzz!

Meet authors Erica Bauermeister, Kevin O’Brien and Carol Cassella.Thursday May 29th at Wenatchee Library, Friday May 30th at the Leavenworth Library. Book signing Saturday, May 31st, 11am at the bookstore.

• Saturday June 14th, 1-3 p.m., Kimberly Rose Johnson book signing of “ A Romance Rekindled” • Sunday June 15th, 3-5pm., Langdon Cook book signing featuring “The Mushroom Hunters”.

703 Hwy 2, Leavenworth • 509-548-1451 www.abookforallseasons.com

6 S. Wenatchee Ave. • 509-662-8080 • www.palmershoes.com

LUCINDA’S ARTISAN GALLERY Lucinda fell in love with hammocks while traveling in Central America in her early twenty’s. She, then, set out to design her dream hammock and has been showing them at major art shows nationwide. The lost art technique of weaving that she uses is not typical of hammock weaving but has many advantages. The cordage she uses is made in the US by order only and is durable and long lasting. You may try one out in her gallery in Cashmere through May and orders can be made. The hammocks can be made with custom colors and embellishments. You can see more on her website.

112 Cottage Ave., Cashmere • 509-782-0990 www.LucindasArtisanGallery.com

MILLS BROS Mills Bros. features the finest in gentlemen’s footwear for your dress and casual needs. Shown are COLLINS FASHIONS three styles from ECCO. Providing better quality clothing, sportswear, shoes and tux rentals for Brighton Get the Look!

North Central Washington gentlemen since 1906 at the same location.

Collins Fashions is your Brighton headquarters for the Wenatchee Valley. We carry the full line from handbags, wallets, jewelry, rings and watches to sunglasses and home accessories.

Collectibles and embellished jewelry crafted with love. Perfect gifts for your friends and loved ones.

10 S. Wenatchee Ave. • 509-662-2650 • www.millsbrosmenswear.com 68

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

Dansko, Dansko and the Wing Design, and the Wing Design are all trademarks of Dansko, LLC. Š 2014 Dansko, LLC. 1.800.326.7564

100% EMPLOYEE OWNED

6 South Wenatchee Ave. 509.662.8080 Hours: Tue-Fri 10:00-6:00, Saturday 10:00-5:00, Closed Sunday & Monday

ind us at www.facebook.com/Palmershoes

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parting shot

Cashmere Mountain is reflected in Colchuck Lake as seen from the trail to Aasgard Pass.

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photo By mike bonnicksen

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