Foothills Magazine Nov-Dec 2011

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

oothills November- December 2011

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Crackin’ Holiday gift guide inside

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Editor’s Letter

A passion for work M ike Scott has it. So do Clare Wise, Tonia Hoefner, Betty Palmer and Walt the Wolf.

They have passion — the kind that shines bright when they talk about their work.

Spend a few minutes with any of them and it becomes rather obvious that they love their job. In each case, their jobs aren’t work, but instead a lifestyle.

Scott is a winemaker. Wise is a serious downhill skier. Hoefner and Palmer teach others to bake bread, among other things, for a living. You know Walt the Wolf as the mascot for the Wenatchee Wild hockey team.

You’ll find their stories inside this issue of Foothills.

You’ll also find a 12-page photo spread of holiday gift ideas that I put together. By no means is it a complete list, but it provides a snapshot look at some of the interesting items you can find in local stores that could easily end up under your Christmas tree.

The best part of the project was meeting shop owners and managers in Chelan, Manson, Leavenworth, Cashmere, East Wenatchee and Wenatchee. I found that same professional passion when chatting with Julie Hamstreet at Solstice Spa & Suites in Leavenworth, Nicky Allison at Allisons of Manson, Colin Levi at It’s Five O’Clock Somewhere distillery in Cashmere, Mary and David Webley of Culinary Apple in Chelan and Janine Davis at Bloomers in Wenatchee, as well as the other shop owners whose items appear in this issue’s gift section.

As for my professional passion? Well, I hope you see it in the remaining 54 pages of this issue. Enjoy.

Marco Martinez, editor

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November / December 2011

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It’s where you belong.

Contributors Sharon Altaras is an amateur sociologist, wannabe motorhead and fashionista.

She enjoys walking the neighborhoods of Wenatchee, and recently traveled the country in an RV with her dog. As a journalist, she’s covered North Central Washington’s courts, Washington state’s businesses, and has helped launch an ecoconscious fashion magazine.

Gary Jasinek, who writes in this edition about getting fit for ski season, has been a skier for 30 years. Until recently he thought that riding his road bike was adequate preparation for his favorite winter sport. He was wrong.

MK Resk cannot sit idle for long. Consequently, she is a Wenatchee-based writer, teacher, performer, volunteer, athlete and traveler. For more on her current projects and escapades, visit her at freespiritedfreelancer.wordpress.com.

Mike Bonnicksen has been a photographer at The Wenatchee World since 1984.

When not behind a camera working, Mike can often be found enjoying the region’s beauty and the world in general in the form of hiking, biking, motorcycling and scuba diving.

A graduate of Eastmont High School, photo editor Don Seabrook enjoys learning about and photographing all aspects of life in North Central Washington. He has a communications degree from the University of Washington and maintains the longest-running blog on wenatcheworld.com called Living Images.

Kathryn Stevens, owner of Atlas & Elia Photography, merges her years of professional experience in photojournalism with her love for natural-light portraiture to create a company that specializes in fine-art wedding and family photography. She creates images that tell a personal story. Check out her blog at atlasandelia.com.

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Contents

6 Fast 5

Baby Jesus makes the cut for Mike Irwin’s list of seasonal highlights

8 Windy

26

Wanderings

Texting ...

Walt the Wolf

The hike up 7,200-foot Windy Pass is steep, but worth it

Wenatchee Wild mascot is head of the pack

10 His and Hers 28 Beyond East Wenatchee couple share love of restoring cars

12 Desert Oasis

Southwest meets Mediterranean in Desert Canyon home

stocking stuffers Options for idea-challenged Christmas gift shoppers

40 Guitars and

grapes

Local hotspots combine music and wine

44

Winning wines

16 Bread Spread Master bakers Tonia Hoefner and Betty Palmer share secrets

20 Coupling

Some suggestions for hitting the town with your sweetie

Mike Scott reveals his grand plan for MartinScott Winery

48 Opportunistic Quincy’s motto rings true

22 Gearing up 52 A night to Tips for getting ready for ski season

remember

Photos from NCW Winemakers Invitational

oothills A bi-monthly lifestyle magazine about North Central Washington

Publisher Rufus Woods rwoods@wenatcheeworld.com

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Managing editor Cal FitzSimmons (509) 665-1176 fitzsimmons@wenatcheeworld.com Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com Advertising sales manager Wendy DalPez (509) 661-5221 dalpez@wenatcheeworld.com Special publications manager Michelle Jeffers (509) 661-5226 jeffers@wenatcheeworld.com

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Design Jared Johnson

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Staff writers Mike Irwin Dee Riggs Rick Steigmeyer

www.localtel.net - 341 Grant Road

Staff photographers Mike Bonnicksen Don Seabrook Contributing editor Russ Hemphill Contributing staff Anna Lopez

Foothills Magazine is published bi-monthly

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

Subscriptions: $21 annually Send check or money order to: Foothills, Subscriptions 14 N. Mission St., Wenatchee, WA, 98801 or email foothills@wenatcheeworld.com Copyright 2011 with all rights reserved.

Reproduction in whole or part is prohibited without written permission.

On the cover: Dancing Bavarian, $259, from Nussknacker Haus in Leavenworth.

Photo by Kathryn Stevens November / December 2011

Foothills

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compiled By Mike Irwin

Fast

5 The

Season of lights edition

1

Gobble-gobble up the miles

Before you chomp down that first bite of Thanksgiving bird, consider putting in a quick 12K run — you know, a little exercise to get the digestive juices flowing.

Organizers of Turkey on the Run, the family race on Thanksgiving Day, figure the average runner (150 pounds) can burn 831 calories on the 12-kilometer course. That’ll earn you three mugs of eggnog, OR two servings of turkey OR a really hefty slice of — oh yeah — pecan pie with whipped cream.

Worth the effort, eh? The popular race (last year it drew nearly 300 people) also features a 5K course and invites runners and walkers at all skill levels. The fun starts at 9 a.m. Nov. 24 at Rotary Park, 1810 Maple St., Wenatchee. For more info, visit runwenatchee.com.

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See the light

The region’s biggest holiday turn-on begins with the flick of a switch. That’s when more than 100,000 bulbs come ablaze at Leavenworth’s annual Christmas Lighting Ceremony, the ah!-inspiring spectacle that drapes the Bavarian village in a Yuletide glow. Festooned park trees and downtown shops come alight three weekends in a row — Dec. 2-4, 9-11 and 16-18 — during festivities that feature live music and a visit by Father Christmas. Get there by dusk to join thousands of holiday revelers. For info, call 548-5807 or visit leavenworth.org.

3

A crèche course on Jesus’ birth

Ready for a lot of Nativity activity? As if a virgin birth isn’t overwhelming enough, The Church of Jesus Christ of Latter-day Saints presents nearly 350 crèches — some miniature, some life-sized — collected from six continents and scores of countries. The annual Christmas Nativity Exhibit also features other cultures’ artworks celebrating the birth of Jesus, live classical and Christmas music and hands-on activities for kids. From 9 a.m. to 8 p.m. Dec. 1-3 at 667 10th St. NE, East Wenatchee. Free admission.

5

Are you a polar brrrrr?

Roasting your chestnuts on an open fire won’t save you from the deep chill of Jim Sofie’s 20th Annual Polar Bear Dip, the teethchattering plunge into Lake Wenatchee on Jan. 1. Dozens of brave bears strip down to their swim trunks and dunk in every kind of weather — sun, blizzard, sleet storm, ice floes. Participants jump at 2 p.m. at the Lake Wenatchee State Park boat dock. It’s free (who’d pay to do this?), but vehicles need a state park Discover Pass. Afterward, free chili awaits every plunger at The Squirrel Tree restaurant. For info, call Sofie at 763-2197.

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Manger Management

A. Lepers as greeters, a full-sized streetscape, angels appearing from vapors and even a cud-chewing camel. Holy humps! Wenatchee’s Seventh-day Adventists spare no expense in “The Journey to Bethlehem,” the most lavish of this area’s live Nativity scenes. Last year, the free spectacle attracted more than 3,500 visitors and required shuttle buses and patience. Even more could attend this year, so the church is planning a reservation system. The “Journey” runs 5:30 to 8:30 p.m. Dec. 1-4 at 600 N. Western Ave. For info, call 663-4032 or visit j2bwenatchee.org.

B. In more ways than one, it’s a family event. The Wenatchee First Presbyterian Church’s live Nativity scene, honoring Christ’s birth for more than a decade, not only depicts the Holy Family but features local families in starring roles. And who knows? Maybe the live sheep, goats, donkeys, shepherds, angels and wise men all have big happy families, too. Re-enactments of baby Jesus’ big moment run at 5:30 and 6:30 p.m. Dec. 22 and 23 and at 5:30 p.m. on Christmas Eve at 1400 S. Miller St. 663-1187.

November / December 2011

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On the Trail

Eightmile Mountain and lake can be seen in the background of this yarrow flower photo taken on a hike to Windy Pass.

At right, Indian paintbrush in a meadow with a burnt log in the background, spotted while on the way to Lake Caroline in the Alpine Lakes Wilderness area.

Steep trail, deep I

An encounter with a fearless marmot.

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November / December 2011

t sure has been an unusual season for hiking. The cool spring and summer, and high snowfall from last winter have left snow in the high country much later than usual. In fact, some areas normally snow-free won’t melt out this year.

But much of the trail up to 7,200foot Windy Pass between Little Eightmile Lake and Lake Caroline is on an open slope, where it receives plenty of sunlight. If you can put up with the steep, open slope, you’re

treated to wonderful views of the Cascades. And if you’ve got the energy and bouldering skills, it puts you in position to climb 8,500-foot Mount Cashmere.

This area is part of the Enchantments, but gets far less use than the core Enchantments area.

Oh, and by the way, for you photo enthusiasts, I broke my point-andshoot camera that I normally hike with, so you’ll notice a different feel to these photos because I shot them with an SLR.

Story and Photos By Mike bonnicksen

Flowers such as Aspen fleabane were late this year because of the late snowmelt in the high country.

peace

Columbine on the trail to Windy Pass.

Leavenworth

2

Icicle

Road

Windy Pass trailhead N

2 miles

A backlit field full of Indian paintbrush.

November / December 2011

Foothills

9

On the Trail

Eightmile Mountain and lake can be seen in the background of this yarrow flower photo taken on a hike to Windy Pass.

At right, Indian paintbrush in a meadow with a burnt log in the background, spotted while on the way to Lake Caroline in the Alpine Lakes Wilderness area.

Steep trail, deep I

An encounter with a fearless marmot.

8

Foothills

November / December 2011

t sure has been an unusual season for hiking. The cool spring and summer, and high snowfall from last winter have left snow in the high country much later than usual. In fact, some areas normally snow-free won’t melt out this year.

But much of the trail up to 7,200foot Windy Pass between Little Eightmile Lake and Lake Caroline is on an open slope, where it receives plenty of sunlight. If you can put up with the steep, open slope, you’re

treated to wonderful views of the Cascades. And if you’ve got the energy and bouldering skills, it puts you in position to climb 8,500-foot Mount Cashmere.

This area is part of the Enchantments, but gets far less use than the core Enchantments area.

Oh, and by the way, for you photo enthusiasts, I broke my point-andshoot camera that I normally hike with, so you’ll notice a different feel to these photos because I shot them with an SLR.

Story and Photos By Mike bonnicksen

Flowers such as Aspen fleabane were late this year because of the late snowmelt in the high country.

peace

Columbine on the trail to Windy Pass.

Leavenworth

2

Icicle

Road

Windy Pass trailhead N

2 miles

A backlit field full of Indian paintbrush.

November / December 2011

Foothills

9

Inside Home

Story By dee Riggs photos By Kathryn Stevens

Rooms to roam Owners build a place to play at Desert Canyon

K

High ceilings give Ken and Yetta Rouse’s living room a sense of grandeur and hominess at the same time. The couple built the home at Desert Canyon in 2009.

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November / December 2011

en and Yetta Rouse built their Desert Canyon home with entertaining in mind.

“I wanted a house with a feeling of space that would handle a lot of people comfortably,” Yetta said. “I wanted an open feel.”

That’s what she got with a greatroom-kitchen combination that offers numerous options for seating groups of people. The great room soars to 20 feet high in the center. Huge horizontal beams drop the eye level to about 12 feet high. Mutted yellow walls and a multitude of windows offer a feeling of warmth.

Outside, seating possibilities continue. There’s the front balcony, a balcony off the master bedroom and a large The backyard and patio off the great room and barbecue is sheltered formal entryway. from the wind.

Guests can soak in a hot tub, roast s’mores in the fire pit or help with the cooking in the large outdoor barbecue area.

“We wanted a place where people and children wouldn’t be afraid of damaging things,” Yetta said. “Although I have nice things, nothing is sacred.”

The fire pit was put in with grandchildren in mind, she said. The three grandchildren travel with the Rouses’ son and daughter-in-law from Sammamish to visit often.

Ken and Yetta met while both were

Ken and Yetta Rouse both worked in education in Western Washington before retiring in 2007. The Rouses called in a bunch of local craftsmen to add personal touches to every aspect of their home, including the bath at right.

taking a ballroom dancing class and married 40 years ago.

Ken retired in 2000 as a professor at Shoreline Community College, where he taught a computerized manufacturing program. After that, he was a workplace learning coordinator for the Lake Washington School District, retiring there in 2007.

Yetta was a business and marketing education teacher at Lindbergh High School in the Renton School District, and retired in 2007.

Golf was what lured them to Desert Canyon.

“We played this course the first weekend it opened in 1993,” Ken said, “and then we were hooked.”

Six years ago, they bought a condominium at Desert Canyon to use on weekends and in the summer, but they kept their Bellevue home. As retirement approached, they considered moving to Arizona or Bend, Ore., but decided they were too far away from family and friends.

In 2005, they bought their lot at Desert Canyon. It takes in two-thirds of an acre and sits off the seventh hole fairway.

“This was the most elevated lot, and we would come and sit on this lot and

talk and look at the view,” Yetta said.

“Finally, we thought, ‘This lot is calling to us.’ ” Covenants at the development called for a southwest Mediterranean style home, and Yetta set off to study what she calls her home bible: “Tuscan and

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Foothills

13

Andalusian Reflections” by Bassenian/ Lgoni Architects (2005).

To create their 4,200-square-foot home, the Rouses hired Complete Design Inc. and Helton Builders, both out of Wenatchee.

The home was finished in 2009, and the couple moved in in October that year. They say they were especially pleased with the angle of the house on the lot, which takes in the views but buffers the wind from the backyard barbecue area.

Among the amentities that they are especially proud of are: • A white farmhouse sink and granite countertops in the kitchen.

There is also a faucet over the stove for filling pots. The couple styled their kitchen to go with a French-style dresser, which sits along one wall of the kitchen.

• Ten-foot high draperies, made

by Material Things in Wenatchee, that frame the large windows in the great room.

• A pair of 5-foot-high murals that sit atop the fireplace mantle. They soften the look of the room and add interest to that tall, focal-point wall.

• An open-air design that cuts down on hallways, which the couple consider wasted space.

• A stone tower in front of the house, which mimics a home in the “Tuscan and Andalusian Reflections” book.

There are some works in progress: a spare basement room that is being converted into a guest bedroom and a wine room, also in the basement.

“We love it here,” Yetta said. “The views are magnificent, we have terrific neighbors and we love our house.”

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November / December 2011

The Rouses considered moving to Arizona or Bend, Ore., before building their southwest Mediterranean-style home at Desert Canyon. Exposed wood framing is incorporated in some areas of the home.

Putting it all together Among the businesses that Ken and Yetta Rouse used to complete their Desert Canyon home: Design: Ryan Kelso, Complete Design Contractor: Helton Builders Tile, marble, carpet: Carpet One Granite fabrication: Precision Water Jet Fireplaces: Chim-Chimney Fireplace, Pool & Spa Draperies and custom upholstery: Material Things Landscape design: Gail Anderson, landscape architect and owner of Cramer Design

Consultants Inc. Landscaping: Lakeshore Landscaping Rockeries: Alpine Rock Walls Fireplace mantel and hood range: Jay Atcheson, owner of Traditional Woodcraft Leaded glass: Gratitude Glass Outdoor fire pit: Swim World Sound and security system: Genext Exterior: Stucco by Alex Railings: Kelly Iron Works Closets: Closets by Carl Stone and ceramic tile setter: Dennis Girards Interior painting: Wise Painting

Bread magic Discover your inner baker

L

Tonia Hoefner owned Tonia’s Bakery in Wenatchee for eight years. She now teaches baking at Wenatchee Valley College.

kitchen creations 16

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November / December 2011

ocal baker Tonia Hoefner describes bread making as a sensory experience.

“To me it’s just like magic. You mix up the water, flour, yeast and salt, and get your fingers working. Let it rise, punch it down, let it rise. It’s the textures and the smells, first a fermented smell and then a toasty, nutty smell. When you take it out of the oven, you can hear the crackle of the crust. Then you put a smear of butter on it … mmm.”

Contrast this delightful scene to my kitchen, where my infrequent breadmaking episodes usually result in frustrated mutters and mangled loaves.

But as the cost of bread rises at grocery stores and I try to make more of my own food, I’m inspired to become an

undaunted baker. Hoefner’s enthusiasm is just the right recipe.

Betty Palmer’s passion is contagious, too. “Baking is what makes my heart beat. It’s a temperament,” she says. “I love to cook, but, when it comes down to it, I am a baker.”

Though she’s been a home baker her entire life, Palmer trained formally in culinary arts and baking at Seattle Central Community College. After a few extra professional courses in bread baking and chocolate making, Palmer baked bread for Macrina Bakery in downtown Seattle. After that, she worked at the internationally-renowned Herbfarm. When she moved to the east side of the Cascades, she baked first at Sleeping Lady and then for several

Story By MK Resk photos By Kathryn Stevens

years with local bread guru Kevin Knight at Anjou Bakery.

Hoefner has a baking degree from Bellingham Technical College but says most of her baking knowledge comes from her mother and from reading books. She used to run Tonia’s Bakery in Wenatchee. When she decided to close the popular bakery a few years ago, loyal customers joked that they were putting their flags at half-mast out of sadness that her shop was closing.

Both bakers actively pass along their expertise to others. Hoefner teaches Wenatchee Valley College Continuing Education baking courses. Palmer teaches culinary arts at Wenatchee Valley Technical Skills Center. Both also teach at local middle school after-school programs.

Palmer wants people to know that

Hoefner says most of her knowledge comes from her mother and from reading books.

baking is “not as scary as some people think it is; you just have to be exposed to it. With the kids, I do a few things from scratch that they’ve never seen before that get them excited. Making focaccia with grapes is one of them. It’s a huge kick, like a spider to the fly ‘come-intomy-web’ moment that hooks them. Then they try it, and they love it,” she says.

Hoefner also stresses that baking is nothing to be afraid of. She notices that many people are daunted by the exact science that baking requires. She considers herself an artistic baker and assures that “you should make it and have fun with it. You might make a mistake, but, nine times out of 10, you can eat it.”

Bread’s role in establishing a sense of community is important to these bakers.

“Baking is so intuitive and logical to me probably because of how I feel about breaking bread with people,” says Palmer.

Hoefner asserts, “It’s amazing how it connects people if you bring them a loaf of bread or plate of cookies. Bread’s the staff of life. There’s so much history in it.”

Whether you want to feed your hungry family, make your neighbors happy or simply experiment with flavors in the kitchen, take Hoefner’s advice and “get in there, roll up your sleeves and do it. If you’re unsure, there’s a lot of information on the Internet, in bookstores and in the library. Take a class. Get your hands dirty. At the end of the day, you’ll have a loaf of bread to show for it.”

Find out more about Hoefner’s upcoming WVC Continuing Education classes at wvc.edu. Wenatchee Valley Technical Skills Center also can cater your next event. Find out more by calling 662-8827.

Betty Palmer slices Hazelnut Pear artisan bread she and her students baked at the Wenatchee Valley Technical Skills Center, where she teaches culinary arts.

Suggested reading

For beginners, both bakers highly recommend anything by author Peter Reinhart, especially “Brother Juniper’s Bread Book” and “Bread Baker’s Apprentice.”

Additionally, Tonia Hoefner suggests these bakers and their books: Rose Levy Barenbalm’s “The Bread Bible” and Beth Hensperger’s “Bread Made Easy.”

Betty Palmer recommends “Leslie Mackie’s Macrina Bakery and Café Cookbook,” anything by Carol Field and the following websites: thefreshloaf.com and Bread Bakers Guild of America (bbga.org,) which has a special section for enthusiastic home bakers.

November / December 2011

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Pear Filbert Bread Recipe courtesy of Betty Palmer

This recipe involves a pre-ferment, which never fails to provide complex flavors for the end product. A biga is similar in concept to starters, poolish, barm, etc. It is usually firm like a finished dough might be.

Biga 1/4 teaspoon active dry yeast 1/4 cup tepid water 1/4 cup + 1 tablespoon + 1 teaspoon water, room temperature 2 1/2 cups unbleached, all-purpose flour Stir the yeast into the tepid water and let stand until “creamy,” about 10 minutes.

Add the room-temperature water and the flour a cup at a time. Stir well to combine thoroughly.

Place in a lightly oiled container and store at room temperature for 6-24 hours.

Refreshing your biga If the biga may become a new member of the family, it, like others in the home, will need to be fed or refreshed.

1/2 cup + 2 teaspoons water, room temperature 1 1/4 cup unbleached, all-purpose flour Mix the initial biga with the water and flour, cover with plastic wrap and allow to rise for 4-6 hours at cool room temperatures.

The biga will grow too big for its quarters if it is fed regularly.

To continue using a biga, remove and discard 1/4 cup before the next feeding.

Pears and Poaching Liquid 3 ripe pears, firm variety such as Anjou, Bosc, French Butter, Seckle or Starkrimson 1 cup sugar 1 quart boiling water Rosemary, fresh leaves from one branch or 1 tablespoon dried For the poaching liquid, dissolve 1 cup of sugar into 1 quart of boiling water, set aside to cool. Strip a rosemary branch of its healthy green leaves, chop them only briefly and toss into the cooling syrup.

1 tablespoon of dried rosemary may be used. Alternately, 1 1/2 to 2 teaspoons of whole and cracked black peppercorns may be used rather than rosemary leaves. Adjust herbs and spices as desired.

To poach pears, peel, halve and core 3 ripe pears. Do not allow pears to sit out and oxidize. Poach one at a time if necessary for best results. In a non-reactive sauce pan, place the fruit flat side down in the poaching liquid, cover with a clean wash cloth or circle of parchment paper to 18

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November / December 2011

Betty Palmer’s recipe for Pear Filbert Bread calls for three pears. She suggests a firm variety of pear to produce the best result. Below, the finished bread can be wrapped and given as a gift. prevent pear flesh from being exposed to oxygen and becoming discolored.

Simmer until cooked thoroughly, there will be no resistance when the fruit is poked with a paring knife.

Use a slotted spoon to remove from the liquid, dice into bite-sized pieces and reserve.

Strain the rosemary leaves from the poaching liquid and reserve the liquid for other culinary uses; add to drinks, reduce to a sauce, use as a sweetener, etc.

Sponge 1/4 teaspoon active dry yeast 1/2 cup tepid water 3 cups water, room temperature

2/3 cup biga 3 1/3 cups unbleached all-purpose flour 3/4 cup whole wheat flour Again, stir the yeast into the tepid water and allow to become “creamy,” about 10 minutes.

Stir in the water, add the biga and mix well. Combine the flours and mix well into the “creamy” combination. The dough will more resemble batter. Cover with plastic wrap and allow to double, about 2 hours at room temperature.

Dough 3 cups bread flour 1/3 cup whole wheat flour Poached pears, diced 1 tablespoon sea or kosher salt Using a mixer, add the flour to the sponge and mix well, about 1 minute.

Continue to mix on low speed and add the pear pieces a few at a time to incorporate and mix for about 3 minutes. Increase the speed to medium, stream in the salt and mix for another minute.

Gently guide the dough into a lightly oiled bowl, cover and allow to rise 2 1/2 to 3 times its volume, about 2–3 hours.

Pour the wet dough onto a lightly floured surface, lightly dust the dough with additional flour and shape into 2 or 3 rounds setting each seam-side down to rest.

The bread may be baked “free form” or in oiled bread pans, or other oiled baking vessel.

Form the loose balls into the appropriate shape for the baking dish. If using the free-form method, form each into a firm ball and place on an upside down baking sheet covered with parchment paper. A sprinkle of semolina flour under each ball will prevent the dough from sticking to the parchment paper.

Cover the dough with plastic or with lightly damp towels and permit to double in size, about 1 1/2 hours.

Preheat the oven to 400° F. Bake until done; the internal temperature will be 200-205° F and the loaf will sound hollow when tapped. Baking may take 30-45 minutes depending upon the size of the loaves selected.

Basic Bread Dough Recipe courtesy of Tonia Hoefner

3 cups bread flour 1 1⁄2 teaspoon yeast 2 teaspoons salt 1 to 1 1⁄2 cups warm water (about 110°F)

Shape into desired loaf shape and place on parchment paper. Cover with plastic wrap that’s been sprayed with oil (pan spray) and let rise until almost doubled, about 45 minutes.

Preheat oven to 500°F. If you have a baking stone, put it in before turning oven on to preheat.

When loaf is ready for baking, remove plastic wrap and sprinkle with light dusting of flour, then slash with a sharp knife. (Or, thoroughly mist loaf with water, sprinkle with sesame seeds, then slash.)

Put loaf into oven, bake for 10 minutes at 500°F then turn oven down to 450°F and continue to bake until loaf is a deep golden brown, about 20 to 30 minutes. (Or until a thermometer registers 190°F to 205°F and loaf sounds hollow when thumped.)

Allow bread to cool almost completely before cutting.

Yield: 1 large loaf or 2 baguettes or 1 dozen rolls or 2 pizza crusts

Tonia Hoefner’s Basic Bread Dough recipe can be used to make loaves, rolls, baguettes or even pizza dough.

In a large bowl, combine yeast, flour and salt; make a well in the center of dry ingredients and pour in 1 cup of water. Mix dough with your hand — if dough looks too dry, slowly add rest of water until dough looks “shaggy.” Mix/knead dough with your hands until thoroughly incorporated but still shaggy looking, about 1-2 minutes.

Clean dough off hands into dough in bowl and cover with plastic wrap and let rest for 30 minutes. After 30 minutes, get hands thoroughly wet and knead dough in bowl for about 3-5 minutes, or until pretty smooth (could also do this using dough hook on mixer). Cover dough back up with plastic wrap and let rise for 1 1⁄2 to 2 hours until doubled in size.

Gently turn dough out onto well-floured surface and knead for a few moments.

Inna & Staff wish you a Happy Holiday Season!

Variations: • Replace up to half of flour with whole wheat flour. May need up to 1⁄2 cup more water.

• Replace up to one-third of flour with rye flour; add 1 cup dark raisins, plumped and 1 cup chopped, toasted walnuts after first 30-minute rise.

• Add 1 1⁄2 cups whole roasted garlic.

• Add up to 1 1⁄2 cups grated cheese or chopped cheese of your choice after first 30-minute rise: a good strong flavored cheese is best. When baking, only preheat oven to 425°F; if top of loaf gets too brown, cover loosely with foil.

• Add up to 1⁄2 cup toasted seeds (all one variety or mixed) after first 30-minute rise.

When shaping loaf, mist thoroughly with water, then roll loaf in untoasted seeds.

Mist with water again before slashing and baking bake at 425°F, again covering with foil if seeds start to get too brown.

• Add zest and juice of 2 lemons and about 3-5 tablespoons of chopped fresh rosemary with the water before first rise.

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Story By MK Resk photos By Kathryn Stevens

GetAways

Make it a Date Night I

f you and your honey are childfree, technically every night is date night. But since so many couples have children, they may be less in tune with the things to do around town on the occasional night out. Here are some cozy date ideas to contemplate as the days grow shorter.

Arts and Entertainment Musical Mayhem: From jazz at Caffè Mela and Château Faire Le Pont to blues at Club Crow in Cashmere, varied entertainment at Cellar Café, the Wenatchee Valley Symphony Orchestra events at the Performing Arts Center of Wenatchee and more, our region is bursting with musical talent across the genres. Check for upcoming events in the Go! section of The Wenatchee World and on each venue’s website.

Artistic License: The Wenatchee Valley Museum & Cultural Center hosts occasional special activities on weekends or evenings, from pipe organ silent movie concerts to lectures to liveaction historical re-enactments. If visual art is more your cup of creativity, check out First Friday nights in Wenatchee and Chelan, where music and light snacks often mingle with artistry at area galleries. Or if the written word is up your alley, look for quarterly writing events sponsored by Write On The River and for “meet the author” opportunities and readings at the local library branches and area bookstores.

Enjoy the Wurlitzer organ at the Wenatchee Valley Museum & Cultural Center, or you and your flame might find the setting nice at The Grotto bar at Sleeping Lady Mountain Resort, at right.

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Ross and Annette Anderstrom take in the tapas fare at Caffè Mela.

Loads of Laughs: The funny folks from Mission Creek Players offer improv classes most Thursdays at Riverside Playhouse. Test your funny bone yourself or get a laughter workout by sitting in the audience at their occasional shows at places like Bella Bistro. Find them on Facebook or check out mtow.org for more information.

For The Love of Theater: North Central Washington has no shortage of interest in theater of all kinds — drama, comedy, musical and beyond.

Music Theater Of Wenatchee and Leavenworth Summer Theater are two mainstays, but many others exist, like Chelan Valley Players, Amberleaf Theater, Icicle Theater Festival and Masquers Theater. Support your local thespians or audition yourself!

Movie Night: If you haven’t experienced it yet, be sure to try the posh treatment at the VIP Lounge at Gateway Movie Theater in Olds Station.

You can order food and adult beverages are on tap. There’s a special lounge for you to consume these treats with friends or you can enjoy table service during the movie. Call ahead to see if your movie

is showing on the VIP screen. If you prefer a blast from the past, grab a bag of popcorn and sit in the velvet chairs of yesteryear at the historic Ruby Theatre in Chelan. There’s also the intimate Junction Cinema in Leavenworth.

Dining If you’re looking for good food in a romantic setting, there are several spots in the region worth discovering. Among them are Sleeping Lady Resort’s Grotto in Leavenworth and Karma Winery’s Restaurant and Cave in Chelan, which provides old-world European charm.

The dimly lit front room bar at Shakti’s and warm, rich feel of Mission Street Bistro provide quiet opportunities for conversation over cocktails, fondue, wine or appetizers. Or make reservations for afternoon tea at the Huckleberry Haven Tea Room in Wenatchee. It is a treat well worth exploring.

Sports and Recreation Learn Something New: Take a class together! Wenatchee Valley College’s Community Education programs offer a plethora of one-day and multi-session classes, ranging from art to foreign language to dancing to cooking. For other cooking offerings, look for chef Richard Kitos’ exotic cooking classes at Ivy Wild Inn. For more dancing in the area, check out the dynamic Wenatchee Valley College Hepcats Swing Dance Club. Newbies are welcome!

Get Moving: It’s no big secret that

Mike Bonnicksen photo

Hepcats Swing Dance Club instructor Aaron Stowell dances with Heather Merritt of Wenatchee as he gives a lesson to Ken Davis of Leavenworth. our area is packed with trails galore.

Pick your speed, mode of transportation and get outside. Bike or walk the Apple Recreational Loop Trail. Stop in afterwards for an old-fashioned ice cream soda at Owl Soda Fountain. Or test your balance on the ice by skating at the nearby rink.

Go for a Look-See: Slow down and enjoy a sunset view at Saddle Rock, Skyline Drive or the new Homestead

Trail. Go for a stroll at the Horan Nature Reserve and bird watch along the way.

Take in the nature of Blackbird Island in Leavenworth or Chelan’s Riverwalk Park.

Take Me Out To The Ballgame: Whatever your interest, from race cars to curling, high school to semi-professional, our region has games to entice you, the fan. Or if you haven’t played in a while, enjoy a pick-up game of Frisbee or play mini-golf in Leavenworth.

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Clare Wise, 19, jumps, runs, twists and stretches through a two-hour workout at Walla Walla Point Park in September as she prepares for her 11th season as a snow ski racer. At left is her coach, Ryan Shorter, and at right is sister and fellow racer Mattie.

Before the snow flies Training for ski season begins early for racers

T

Crystal Images photo

Clare Wise competes in the International University Sports Federation races at Big Sky, Mont., in January.

NCW Recreation

his is one way to get your body ready for the coming ski season: Every week between now and when the snow flies, spend at least 25 hours in the gym and exercising outdoors. Lift weights for four or five of those hours. Work on your core muscles with balance balls or medicine balls for three or four more. Devote a couple of hours to increasing your agility by, for example, high-stepping quickly through horizontal rope “ladders,” like you’ve seen at footballcamp two-a-days. Throw in a couple of hour-long yoga sessions, for flexibility.

And don’t forget to make the time for two or three 40-mile road-bike rides and an outing or two on your mountain bike or wakeboard.

That’s one way – if you happen to be a world-class ski racer like, say, Mission Ridge Ski Team’s Clare Wise. The previous is a general description of a typical fall week for Wise, who’s 19 and gearing up for her 11th season as a ski racer.

Or, another option: You could follow the simple and modestly intense program on Page 24 we asked Cathy Covey and Adam Vognild to design. They own The Inner Circle Gym in Wenatchee, and both are avid skiers.

It’s overstating the obvious to say that their program is different from Wise’s.

For one, it can be done in less than 90 minutes a week. It requires way less commitment, and people of average fitness can do it.

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Its goals are different, too. Wise is driven to sprint down a Giant Slalom course a few one-hundredths of a second faster than her competitors. The rest of us probably would be happy to be able just to ski Bomber from top to bottom without stopping and without setting our thighs on fire.

But to get there, we have to worry about the same components of fitness that Wise does.

Being able to run for a half hour or ride your bike for 20 miles is an indicator of some level of cardiovascular fitness, depending on how fast you go. But neither addresses certain other aspects of a ski-ready body.

Vognild, Covey, Wise and her coach, Ryan Shorter, all stress balance, flexibility, agility and power, as well as cardio health, whether you’re a hardcore ski racer or weekend groomerschusser.

Shorter, program director and head coach of the Mission Ridge Ski Team, said, “When you run, you’re running

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November / December 2011

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Snow season prep for weekend warriors

H

ere’s a broad outline of a modest workout routine for recreational skiers from Cathy Covey and Adam Vognild, owners of The Inner Circle Gym in Wenatchee. It also would work for snowboarders, Vognild said.

It assumes that you’re in OK shape (let’s say you can bike around the Loop Trail or climb Saddle Rock without huffing too hard), that you have no injuries and that you’ve cleared any exercise program with your doc.

Done right, this regimen would take 20 minutes or more, and can be effective if done two or three times per week. Covey and Vognild suggest adding about 10 percent to the time or reps every week.

And never train to the point of failure — that emphasizes bad form. “Always leave at least a couple of good repetitions in the tank,” Vognild said.

1. Warm up Walk fast or jog for five to 10 minutes to get your large muscles moving and your blood flowing.

2. The workout 10 squats 10 lunges 10 jumping squats 10 jumping lunges Repeat three or four times. Rest for 30 to 90 seconds between each set.

For demonstrations on correct form on any exercise, Vognild suggests going to a personal trainer to ensure your safety and best results. (For general ideas on how to do these moves, you can go to youtube.com and search for “air squat,” “body weight squat,” “jumping squat” and “jumping lunge.” There’s no shortage of examples, but as with all things Internet, caveat emptor.)

Then move to: 1a: Pushups — until you have only two more in you.

1b: Poor man hamstring curls. These involve lying on your back, putting your heels on a chair’s seat and lifting your pelvis toward the ceiling, hold for 3 seconds. Again, stop a couple of repetitions before failure.

Alternate 1a and 1b three times each.

Rest for 30 to 90 seconds.

2a: Planks. Assume the top position of a pushup with a perfectly flat back. Hold for 15 to 60 seconds each.

2b: Wall sits. Place your back against the wall and thighs parallel with the floor. Hold for 15 to 60 seconds.

Repeat planks and wall sits three or four times. Rest as little as possible between each set.

3. Balance Stand on one leg for 30 seconds, then switch. Do this for a total of one minute per leg or a total of two minutes. For added benefit, stand on a pillow and/or throw a tennis ball to a partner or against a wall.

4. Stretch The idea is to stretch out all the muscles used in these exercises — quads, hamstrings, glutes, shoulders, chest. There are many wrong ways to stretch, Vognild warns. While “touch your toes” sounds elementary, he describes a specific way to perform it: “Stand absolutely as tall as you can. Keep your spine straight and your chest proud and bend at the waist with a micro-bend in the knees.” You may not be able to reach your tootsies, but you’ll feel your hamstrings lengthen.

Again, YouTube has advice for those who search for “stretching exercises.” And again, a personal trainer might be the best approach.

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November / December 2011

for, what, 30 minutes? An hour? But you’re training to go from top to bottom on a ski hill, and that should take you no more than five minutes.”

Though your skis are pointing straight ahead (usually), skiing is a sport of side-to-side as well as linear movement. Good skiers explode out of each turn into the next, and that takes power, Shorter said. Lunges and squats are among ways to attain it.

And because you need to recover instantly from awkward one-ski-up situations that could turn ugly, there’s no time to think, Covey said. Balance exercises can prepare you to react instantly.

With any exercise program, and for any level of skier, it’s about doing the work. “But more important is to do the work correctly,” Covey said. “Quality of movement, not quantity.”

“Volumes have been written on ‘How to squat,’ ” added Vognild. But nothing can substitute for a professional who can tell you what you’re doing right and wrong.

Mission Ridge Ski Team members train at the Wenatchee Racquet & Athletic Club and have access to a very cool program online that not only lays out their day-by-day schedule but displays videos of models doing each of dozens of exercises — correctly.

Using that program, Shorter designs a six-month regimen divided into progressive segments that last about a month each.

Add that to a five-month ski season, and unlike most of the rest of us, serious ski racers never really get out

Clare Wise throws a medicine ball with her coach, Ryan Shorter, while her sister Mattie does the same thing with fellow racer Max Johnson. Wise is training for the ski race season. Below, Shorter directs the workout. of shape. Under MRST’s program, they get three weeks off after the season ends in late April, then begin building up for the earliest races in November.

During the season, there’s no adding fitness or strength — “You’re pretty much stuck with what you entered the season with,” Wise said.

Which is why she’s working so hard these days. Wise had intended to go to the University of Colorado this year and compete for its ski team. But a bad crash in a training run last March — she broke her tibia and fibula and could not even walk for eight weeks — scotched that plan. So she’s taking a year off from school and devoting herself to racing.

She hopes to rise in world rankings to qualify for the CU ski team.

Shorter is optimistic about the hardworking Wise’s season. “She’ll be fine.

She’ll be great by November,” he said.

Even with way less commitment and lower expectations, but a little effort for a few weeks, the rest of us can be, too.

November / December 2011

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25

OffBeat

Texting... Walt the ing , is text uriosity ssive paws? c f o t u Just o h those ma wit difficult screen tch the be a a r c s s My claw , so yes it can es sometim. le g strug

W

alt is the popular mascot for the Wenatchee Wild hockey team. Word is, he’s 85 years old in dog/wolf years, or 18 for you humans, though the team officially considers him 3. He is often seen prowling around the towns of North Central Washington and especially enjoys spending time taking (canine?) classes at Wenatchee Valley College.

This interview was done completely by text message.

Words in parentheses were not part of the original texts.

ascot? be a m o t t n a ou to w ergy spired y in t a h sane en e potential W in y m , h olf pack ion to t d in a w e an inspirat ry long time. e is a r d e m Born an d me to beco as had for a v age ee h n e cour fans Wenatch y e k nd hoc r pack a t of you mascot? u o d e ere kick favorite s, you w ve an all-time d r o w r a from In othe b. Do you h the dog y jo n a n u d S neede f mine, friend o ic t e g r ery ene Yes, a v . hicken, Ephrata Diego C and n a S y a s ou out, t you’d all. Do y Though g a wolf and Sox ever hang in you be om the Apple mething? fr o Coyote a movie or s o t o g like d ! Me an etizing coops once p p a k oes loo raid chicken home o icken d That ch pals. We like t it each other’s ass. is e r v a h ot gr e t t o o Coy we b of ice, n d e n d a a e il m in a wh xcept mine is be so fields, e d a kid ou? a h r e v e ib mp car ave you u but h like he’s a plu o y e v lo g at him sly kids Obviou ou start lookin y g s, they annoyin my fan ce the very e v lo I am sin is the never.

Oh no, ported our te from the fans key p y u o g s ner ry h c have g. The e am needs eve in n in g be r te tion ou motiva game!

By Cal FitzSimmons

Wolf Your positive energy is breaking my phone so I’m a little afraid to ask; what’s the best thing about being Walt?

Getting the wolf pack to their feet to make noise for the No. 1 team in the NAHL.

You do that well, my friend. What kind of music do you listen to?

Any kind that we can really move to. (It) must be fast with a great beat and clean lyrics. I don’t like bad words.

Thought you’d say Duran Duran, for obvious reasons.

Do you have an all-time favorite Wild player?

You know, that’s a tough question. The players who have always been there supporting me the most are Shawn Pauly, Chris Rumble, Zach Johnson, Mitch Torrel ... well, the entire team.

OK, Mr. Politician. Oh, Duran Duran ... Hungry Like the Wolf ... never mind. Finally, is fame tough sometimes? I mean is it possible to go to a restaurant without people staring at you?

HAHAHA I love that song. It’s my anthem don’t you know. Everyone knows me from the games so it is great to always have a friend saying hello anywhere I go. (I enjoy) pictures with kids club members or younger tots who see me and scream in terror.

Wenatchee Valley Gift Guide

The

Giving season

Y

ou don’t have to be THAT person this Christmas. You know, the one who waits until the last minute to get the Christmas shopping done and then has to resort to Plan Z — a gift card or an envelope stuffed with cash. You’re better than that.

Foothills Magazine has your back. This section is filled with gift ideas from a variety of locally owned retailers.

Don’t wait too long, or the good stuff may be gone.

The Kitchen Sync, Le Creuset cookwear (Front row, left to right) braiser - 3.5 quart ($240), pitcher - 2.25 quart ($42), (back row, left to right) stockpot - 12 quart ($115), dutch ovens - 3.5 quart ($220), 4.5 quart ($245), 5.5 quart ($275) and 7.25 quart ($345), and batter bowl - 2 quart ($38), 21 N. Wenatchee Ave., Wenatchee, (509) 293-6005, thekitchensync.com 28

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November / December 2011

photos By Kathryn Stevens

Mills Bros., Tommy Bahama apparel Reversible half-zip sweater ($98), classic-fit medium wash jeans ($98) and long-sleeve shirt ($118), 10 S. Wenatchee Ave., Wenatchee, (509) 662-2650, millbrosmenswear.com

Farmhouse Table, Community Supported Agriculture (CSA) share Produce Lover’s Share is $31 per week JuneOctober, Basic Share is $21 per week JuneOctober, partial shares available, add-ons at additional cost include raw milk ($6.75/week), fresh flowers ($10/week), fresh-baked bread ($5.25/week), one dozen eggs ($4/week), salad greens ($10/week), delivery ($3/week), 10 N. Mission St., Wenatchee, (509) 888-3010, communityfarmconnection.org November / December 2011

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Wenatchee Valley Gift Guide

Hot Dogz Canine Design, dog coat From Coco’s Coat Collection by Caryn & Co. ($30), 1610 Grant Road, East Wenatchee, (509) 884-6500, hotdogzcaninedesign.com 30

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November / December 2011

YourForHeadquarters All Things ❅ ❅ ❅ ❅ ❅

Jewelry Handbags Shoes Sunglasses Gifts for the Home

W rapped up Beautifully for Christmas Hot Dogz Canine Design, dog collar

2 S. Wenatchee Ave. • 665-7600 • Mon.-Sat. 10 to 6

Fidogear collar and leash ($27.95), 1610 Grant Road, East Wenatchee, (509) 8846500, hotdogzcaninedesign.com Dog is In Style Goes to Paris (Nico), owned by Judy Paris.

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Hot Dogz Canine Design, dog accessories Fursions Designer Pet Scents, (left to right) Chanel Type ($9.99), Aria necklace Sophia Collection ($18.99), collar by Lillian’s Collars ($50) and Fursion’s Designer Pet Scents - CK One Type ($9.99), 1610 Grant Road, East Wenatchee, (509) 884-6500, hotdogzcaninedesign.com

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Wenatchee VAlley Gift Guide

Bloomers, home decor Pillow in background ($36.25) and Tyler Candle Co. candles in various sizes ($2.50 to $20), 10 N. Wenatchee Ave., Wenatchee, (509) 664-0561

Bloomers, bathware (Left to right) Farmhouse Fresh Shea Butter Cream ($30), Pre de Provence Milk Bath & Shower Gel ($16.99), Pre de Provence European soaps set ($10.99), Pre de Provence Milk Body Lotion ($16.99), Pre de Provence European soaps ($4.75/ each), Shannon Martin Bath Salts ($6.49), apothecary jars ($45 to $65) and decorative wings ($74.95), 10 N. Wenatchee Ave., Wenatchee, (509) 664-0561

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Bloomers, jewelry (Left to right) rhinestone necklace ($47.99), pearl necklace ($32) and small watch ($29.99), 10 N. Wenatchee Ave., Wenatchee, (509) 664-0561

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Leavenworth & Cashmere Gift Guide

It’s 5 O’Clock Somewhere artisan craft distillery (Top) Block & Tackle Moonshine Corn Whiskey, 750 ml ($25.25), (Bottom) Pear Liqueur, 375 ml ($30) and Cherry Brandy, 375 ml ($40), 207 Mission Ave., Cashmere, (509) 860-0102, 5oclocksomewheredistillery.com

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Metal Waterfall Gallery, Rose Waterfall ($145), 703 #D Highway 2, Leavenworth, ((509) 548-5094, metalwaterfallgallery.com

Holiday Gift Giving Ideas From Château Faire Le Pont Winery We have an extensive Gift Shop

Our extensive gift shop is packed with a complete array of wine accessories as well as gourmet food items. Beautiful candles, chocolate, wine boxes, wine charms, platters, glassware, jewelry and more.

Of course, you can also purchase our award-winning wine!

Ideas for Holiday Shopping

Château Faire Le Pont, Wenatchee’s first Ultra-Premium Winery invites you to shop with us for the holidays!

We have some great gift ideas:

✓Adopt-A-Vine

Gift an Adopt-A-Vine membership. 4 sessions: Pruning, Blending, Crushing and Bottling – and at year’s end – a special bottle of wine with your name on it! Call winery for more details.

✓Wine Club

Gift a wine club membership...the gift that keeps on giving long after the holidays.

Gift membership for 2 months, 3 months, 6 months. Call winery for details.

✓Custom Gift Baskets • Spa Baskets • Wine Baskets • Chocolate Baskets • Gourmet Food Baskets

✓Gift Certificates

For wine, restaurant, baskets, etc.

✓Free Shipping in December 509-667-9463 • www.fairelepont.com

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Canine Design

Premier Pet Grooming Salon and Boutique • Full Service grooming for all dogs: Large or Small • Isle of Dogs Botanical Grooming Products • Pet Apparel & Accessories featuring local artists • Walk-in Nail Trims 1610 Grant Road, East Wenatchee Call 884-6500 for your pet’s appointment

www.hotdogzcaninedesign.com November / December 2011

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Leavenworth & Cashmere Gift Guide

Solstice Spa & Suites, outerware Prana Tori jacket ($84.98), Halo modal top ($54.98), Tutela handbag ($32.98), 100-percent Pashmina scarf ($59.98), raw silk scarf ($21.98), Erin MacLeod wrap-around skirt ($70.98) and Rain beaded necklace ($39.98), 925 Commercial St., Leavenworth, (509) 5487515, solsticespa.net

Red Rooster q

q

Go Beyond the bustle of the big box stores this holiday season. Shop in a relaxed atmosphere with personalized customer service.

COOK’S TOOLS • BAKEWARE • CUTLERY WINE & COCKTAIL ACCESSORIES HOME DECOR • GIFTS • HOLIDAY ACCENTS 10461 Stemm Road/Hwy 2 Peshastin, WA 98847

Nussknacker Haus nutcrackers (Left to right) Bavarian (Christian Ulbright, $169), Soldier (Erzgebirge, $79), Alpen Horn (Richard Glaesser, $249), Clara (Erzgebirge, $59), Dancing Bavarian (Christian Ulbright, $259) and Mouse King (Erzgebirge, $59), 735 Front St., Leavenworth, (509) 548-4708, nussknackerhaus.com

Furniture from Wine Design LLC Custom Wine Barrel Furniture, Ghost Table ($275) and stools ($84.99 each), 207 Mission St. Suite J, Cashmere, (509) 630-3505, winedesignllc.com

ind us on facebook

(509) 548-0630

(Located next to Smallwood’s Harvest)

YOUR NEST Feaththiserholiday season

You’ll Sure Impress Your Guests!

Holiday Decorating Interiors, Staging and Gift Certificates

charity@well-dressednest.com

509.679.0362

November / December 2011

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Chelan & Manson Gift Guide

Lush, touches of romance Lollia Breathe perfume ($46), Lollia Breathe Bubbling Bath ($34), Lollia Breathe candle ($32), Lollia Wish candle ($56) and Lollia In Love candle ($42), 201 E. Woodin Ave., Chelan, (509) 888-3821, lushchelan.com

Persnickety, holiday decor Pine cone tree ($27.50), miniature Christmas tree with lights ($145) and reindeer ($74.99), 322 E. Woodin Ave., Chelan, (509) 6822300

Allisons of Manson, reindeer Reindeer ($14.75 each) and decorative branch ($7.50), 71 Wapato Way, Manson, (509) 687-3534, allisonsinteriors.com

Save twice with Home & Auto Discounts. Call me to see how much you could save when you insure your home and car with Allstate.

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Anyone who lives within their means, suffers from a lack of imagination.

- Oscar Wilde

•furniture •lamps •candles

•wall decor •jewelry •table linens •tableware •lotions •garden

322 E. Woodin Ave. • Chelan• 509-682-2300

www.dutchjohnwines.com bygeorge@usa.net

Culinary Apple, copper apple infused glass platter

509-264-1612 509-782-3845 206-612-8244 Wine Tasting Room at 207 Mission Ave., Cashmere, WA

Made exclusively for Culinary Apple by Charlton Glassworks ($112), 109 E. Woodin Ave., Chelan, (509) 682-3618, culinaryapple.com November / December 2011

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& music

The Vine

Story By MK Resk photos By Don Seabrook

Wine

Enjoying the beautiful blend of savory sounds and enticing tastes

W

With guitarist Charlie Solbrig playing in the background, Tastebuds owner Alisa Strutzel talks about a white wine with her customers during a live music night at the restaurant.

40

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hether you prefer simple notes of berry with complex notes of jazz, sweet melodic tones with spicy oak overtones, or a glass of bold red with laid-back blues, wine and music are a tasteful blend.

Several area wineries have paired wine and music at increasingly impressive concerts for years, in styles ranging from opera to rock. My favorite such concert was when acclaimed jazz pianist Chick Corea performed on the bucolic Tuscan-like lawn overlooking Lake Chelan at Tsillan Cellars a few years back. There was no better way to impress my Midwestern in-laws on their first visit to North Central Washington than that!

Since then, several restaurants and specialty venues throughout the region have offered similar events, filling a niche for aficionados of this classic combination.

The Wine Thief is a new wine, beer and cheese merchant in Wenatchee.

Their June grand opening featured local musicians Troy Lindsey, Kristen McCamey and Mike Bills. Lindsey can also be found regularly at Cashmere’s newest live music/restaurant venue, Devils Gulch Drinkery. There, he wears

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Tami Snyder enjoys wine at Tastebuds in Wenatchee while listening to musician Charlie Solbrig. multiple hats as owner and musician.

After their successful opening, Wine Thief owner Paul McNeill said, “We’re going to try to do something like this once a month, maybe more, to add some fun and energy. It’s great for the community to have something to do, whether you want to drink wine or not.”

Tastebuds in Wenatchee specializes in wine, coffee, antipasto plates and pizza. Offering weekly entertainment has been an excellent business step according to owner Alisa Strutzel.

“For us, it’s been very successful.

Robert Sandidge (of RLS Productions) started handling our scheduling about a year and a half ago,” she says. “We started with very local artists and are just starting to expand out to artists that come through the valley. It’s been very well-received. Saturday was our slowest night and now it’s our busiest. We love it. It’s a cozy environment. It just gives that extra ambience. It’s just fun.”

Classical guitarist Charlie Solbrig is a frequent performer at Tastebuds.

He is often joined onstage by soulful singer Robin Bays Jones. Jones and Solbrig say they enjoy performing in an intimate space where every performance feels different. They also love connecting with the audience.

“Charlie’s so adaptable. His repertoire is huge. He evaluates the crowd and tries to figure out what they want to hear. He plays classical, Latin, flamenco, contemporary and piano,” Jones says. “Because Tastebuds is

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Guitarist Charlie Solbrig plays at Tastebuds during a live music night at the restaurant. He also plays regularly at Château Faire Le Pont in Olds Station.

such a fun atmosphere, people savor the wine, the food is a key element too, and the same people are savoring Charlie’s music, too. I couldn’t be having more fun,” says Jones.

Solbrig also performs weekly at Château Faire Le Pont, which offers regular infusions of blues and jazz in addition to Solbrig’s diverse offerings.

Many other regional wineries from Leavenworth to Manson offer special 42

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November / December 2011

entertainment, particularly during the summer. Notable are the weekend summer concerts held at Lake Chelan Winery, Vin du Lac, Icicle Ridge, Saint Laurent Estate and White Heron Cellars. Check these and other area wineries for specific details.

Most wineries and restaurants mentioned are all-age venues, too.

Restaurants like South, Café Mozart and Alley Café in Leavenworth, plus

The Vogue Liquid Lounge and Tin Lilly in Chelan, offer music and dining in family-friendly environments.

Of The Vogue, Chelan resident Mollie Cogswell says, “I love the sense of community that is found, regardless of who’s performing. Children, neighbors, old and new friends all gather to enjoy whatever style of music is being played … People chat, knit, dance, laugh. It is lovely.”

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the vine

Story By Rick Steigmeyer photos By kathryn stevens

Winemaker dinners at Martin-Scott take place on a patio just steps from the winery’s vineyards on a hill overlooking the Columbia River.

Legacy wines C

at blue-collar prices

ouples make their way from a grassy parking area, down a curved driveway surrounded by a lush landscape of trellised, preciselypruned grape vines and brilliant roses to Martin-Scott Winery’s tasting room and patio.

Not far from the Highlander Golf Club in East Wenatchee, the small, familyowned winery has made its mark by luring fun-loving folks to their back yard overlooking the Columbia River.

“We sell 70 percent of our wine right here on this patio,” said Mike Scott, 44

Foothills

November / December 2011

Martin-Scott’s co-owner with wife Judi Martin-Scott. Selling wine out of their house is perfectly normal for them since making wine from start to finish is a family affair.

Mike and Judi grow most of the grapes they use in their wines at their ranch on SE 10th Street. They share the role of winemaker. Their wines have won many awards, including a double gold medal for their 2010 Viognier and gold for their 2008 Raven Ridge Red in the North Central Washington Wine Awards held

by Foothills magazine this summer. The

winery’s goal, Mike said, is to produce more double gold wines and sell them at affordable “blue collar” prices.

But what they offer at the tasting room and patio on the lower level of their home is much more than just fine wine.

It’s an ambience of romance that comes when fine wine, great food and friends come together in a magic place.

The Scotts joined forces with Tim Putnam of Smokeblossom Catering to put on a series of summer patio dinners the past three years. Indoor supper parties are held by special arrangements

during cooler times of the year.

Putnam’s multi-course gourmet meals, perfectly paired with Martin-Scott wines in a social, scenic summer sunset setting, have sold out every time.

The dinners are profitable in themselves and a great way to showcase Martin-Scott’s wide selection of wines.

Some people who come for dinner leave with a case of wine. Nearly all come back.

The convivial, romantic experience would not be complete without the presence of the Scott family. Mike and youngest son Chris are usually at the bar, chatting with customers. Chris’s wife Paula greets customers at the door, often with a baby in her arms. Judi tends the cash register. Oldest son Tim, a horticulturist, oversees the vineyards.

His wife, Becky, an artist, is responsible for the tasting room’s Northwest decor.

Two of the winery’s 20 wines — Grace’s Gewurtztraminer and Cole’s Collage — are named after two of Mike and Judi’s five grandchildren.

“Wine has put us in the position of getting to know many people we’ve come to enjoy,” said Mike about the social aspects of the wine business. “I enjoy it for the camaraderie as much as anything.”

Mike and Judy Scott host weekly winemaker dinners during the summer months at the Martin-Scott Winery in East Wenatchee. The dinners are catered by Tim Putnam of Smokeblossom in Cashmere.

Mike got involved in Washington’s wine industry at the ground level in the mid-1990s by virtue of his job as a horticulturist for Jones Produce Inc. He was given the task of converting hundreds of acres of Jones’ former potato and onion farms near Mattawa to grapes

when Stimson-Lane Ltd., Washington’s largest wine producer, decided to contract with Columbia Basin farmers to grow red wine grapes. Stimson-Lane later changed its name to Ste. Michelle Estates Ltd. after its most well-known wine label.

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Mike Scott, seen here on the lawn just off the tasting room patio, says the goal of Martin-Scott Winery is to produce award-winning wines and sell them at affordable, “blue-collar” prices. At left, the dinners pair Martin-Scott’s award-winning wines with stunning food prepared by Tim Putnam of Smokeblossom restaurant in Cashmere.

Having already made his mark as a leader in the region’s tree fruit industry, Mike decided to put his new knowledge of grape growing to good use on his own land. Mike and Judi, who attended Washington State University together in the 1970s, took wine-making classes at University of California at Davis in 1999.

They made their first Martin-Scott wines in 2000.

“We really didn’t have a plan to get into the grape business. But we were growing a lot of Red Delicious at the time and we were trying to figure a way out,” Mike said. There was a glut of Red 46

Foothills

November / December 2011

Delicious apples in the late 1990s and farmer returns fell far below the cost of production. They replanted their East Wenatchee benchland with newer apple varieties like Gala and Fuji. They expanded their cherry orchards. And they planted grapes.

Martin-Scott’s eight white wines are made from grapes grown on the land around Mike and Judi’s house. They buy some grapes from Jones to add to their estate grapes for the dozen or so red wines they make. Mike directs the production. Judi, who has a degree in bacteriology and recently retired as

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a hospital lab manager, does the lab work. They both fine-tune their wines and create new blends by tasting. The winery produces about 1,000 cases of wine a year. They have no plans to expand.

“This is something we can do together.

It’s a lot of fun,” Judi said.

Martin-Scott has done well in a very competitive industry because the winery has stayed small, bought new equipment as its grown without taking out loans, and paid strict attention to grape quality and sanitation, Mike said.

“We started this thinking it would be something that would outlast us,” he said. “This is our legacy.”

Check out Martin-Scott Winery’s website: martinscottwinery.com

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Story By MK Resk photos By Kathryn Stevens

GetAways

Quincy A taste of the town

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November / December 2011

Land of unlimited opportunities. Seriously.

W

henever I drive through Quincy en route to the Tri-Cities or Portland, I always chuckle at the town’s motto, “Opportunities Unlimited.”

Though the crop names in the fields and distant windmills have a certain charm, Quincy has always seemed a tad, well, limited to me, in terms of things to do. But now that I have explored Quincy more thoroughly, I applaud the town’s unlimited vision.

I’ve learned there’s more to Quincy than meets the eye.

Businesses have found opportunity aplenty here. The area produces a wide variety of agricultural products like corn, wheat and asparagus the size of small trees. Cheaper land and electricity prices have lured companies like Yahoo! and Microsoft here for farms and fields of a more technological kind, data storage.

Famous neighbor The Gorge Amphitheater, just 10 miles away, hosts international headliners like Dave Matthews and Tom Petty. Nearby, Cave B Winery, Inn and Spa offers an exquisite getaway weekend for locals and tourists alike, with unique landscape-blurring architecture and plenty of gourmet wine, food and pampering.

Quincy itself is home to a handful of attractive shops, restaurants, wineries, recreational attractions and festivals.

The most popular of these is FarmerConsumer Awareness Day, held annually on the second Saturday of September.

Recreationally, marvel at the geology and waterfalls of the Ancient Lakes on a day hike. Or go a bit further and immerse yourself in natural history by visiting the fascinating petroglyphs at Gingko State Park in nearby Vantage.

Harriet and David Weber own The Grainery, a bakery and cafe. “We wanted to do this to thank Quincy,” says Harriet. “We wanted to serve our community.”

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Saint Laurent Estate Winery 9224 Road S NW Quincy, WA 509.787.3700

Road S

Beaumont Cellars 8634 Road U NW Quincy, WA 509.787.5586

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Ancient Lakes Brewing Company The Grape Quincy Wine Cellar 2 D St SE Quincy, WA 509.787.5170

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Jones of Washington 2101 F Street SW Quincy, WA 509.787.8108

White Heron Cellars 10035 Stuhlmiller Rd Quincy, WA 509.797.9463

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The Grainery in Quincy is a made-fromscratch bakery and café, offering scrumptious delights as shown below right.

I was surprised at the plethora of tasty restaurants and hangouts in Quincy. My favorite discovery was The Grainery, a made-from-scratch bakery and café. Their Oh My Bar was indeed that. Their green apple tea and locallymade Wheatsnax were also tasty. I am anxious to return for one of their evening tea-tasting sessions.

The Idle Hour Café has been a local institution since 1906. It has a following for its food along with its character. If you miss old-fashioned steakhouses, check The Idle Hour out for a good meal.

Wineries like White Heron Cellars, St. Laurent Estate and Jones of Washington are worth investigating for their tasting rooms and entertainment.

The Grape is a quaint watering hole. Here you can sip beer from Ancient Lakes Brewery, which three Quincy families started last year. Their brewmaster is a local music teacher.

The Grape’s shop next door offers an upscale array of wines and gifts. They also host fun events like Corks and

50

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November / December 2011

Canvas, where creativity emerges when participants put a paintbrush in one hand and a wine glass in the other.

Shoppers will also enjoy Barb’s Place.

This gift and home furnishings store is chock-full of fun and practical items.

You can find everything from whimsical bird feeders to gardening gloves to offbeat kids clothing and quirky books.

Community pride is reflected in the city’s current downtown construction projects, which include new parks, new public art and a new library.

Jayleen Hille grew up in Quincy.

Her father, Dale Hille, is a lieutenant for the Quincy Fire Department. Both Jayleen and Dale have been active in their community for years, including performing with several area music and theater groups. Jayleen is currently teaching abroad in South Korea but emailed me to share some fond thoughts of her hometown. “I always liked the small community feel. I can’t count the number of times that people have stopped to help if a car was run

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Harriet Weber, co-owner of The Grainery, echoes this community sentiment. She and her husband David designed their café as a way to give something back to the town they love. “Our vision was for a gathering place. Quincy needed a place like this, a sit-down place. Quincy has been good to us. We wanted to do this to thank Quincy. We wanted to serve our community,” Harriet says.

Quincy residents are rightfully proud of their community. Businesses are flourishing and opportunities are, it seems, endless. Next time I head south to I-90, I will be sure to stop downtown instead of bypassing it via White Trail Road.

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Warren and Julie Moyles, owners of La Toscana Winery near Cashmere, picked up a Gold Medal for their 2007 Merlot.

Brian and Fern Adkinson taste wine from Frenchman Hills Winery.

The Invitational drew a large turnout of wine enthusiasts.

52

Foothills

Katie and Pete Beaumont of Beaumont Cellars took home the evening’s top honors for their 2009 Syrah. The Quincy wine received the Best in Show and Best Red Wine awards.

Fine winning and dining

November / December 2011

photos By Kathryn Stevens

Victor Palencia, winemaker at Jones of Washington, was on hand to receive the winery’s award for Best White Wine. The award was given to Jones’ 2010 Sauvignon Blanc. The winery earned 12 medals overall — a Double Gold, a Gold, six Silvers and four Bronze.

T

he 2011 North Central Washington Winemakers Invitational was a smashing success in its first year. The Aug. 13 event at the Performing Arts Center of Washington celebrated winners from the 2011 North Central Washington Wine Awards. Winemakers from 28 award-winning wineries poured their best for a

Debé and Doug Brazil’s Château Faire Le Pont booth was a popular spot for wine tasters. The couple poured from among their winery’s five Gold Medal winners.

crowd of appreciative wine lovers.

The wine paired perfectly with a bounty of fine food from Visconti’s, The Ivy Wild and Ravenous Catering, along with the smooth sounds of the Confluence Jazz Trio.

Couldn’t make it this year? Mark your calendars now for next year’s Invitational, set for Aug. 25.

November / December 2011

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parting shot

photo By don Seabrook

Four-year-old Connor MacDonald of Cashmere races through the corn maze at the Gau-Sco Poduce and Pork Farm in Malaga.

oothills

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