Foothills Magazine. January-February 2020.

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

January-February 2020

The Wedding Issue

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EDITOR’S LETTER

One day,

many happy memories T

he wedding section of this issue features a trio of newlyweds sharing the stories of their wedding, covering everything from how they met their future spouse to tips for making that special day extra special.

The notion is universal — a couple formalizes their commitment to each other in a ceremony/party that involves family and their closest friends — yet, there is no such thing as a typical wedding. Each wedding ultimately takes on the personality of the bride and groom. And that’s what makes each of our profiles a worthwhile read.

Another wedding feature I think Foothills readers will especially enjoy are vignettes written by you … well, not you specifically, but Foothills readers just like you. We asked people to share memories and a photo of their wedding, regardless of when it took place.

The stories we received are a lot of fun to read. Jonathan and Cassandra Miller, both musicians, wrote about how they both took the stage during their reception to perform a song while guests shared a first dance at their 2019 wedding. Brent Biggar and wife Trina Sorrell-Biggar wrote about their 2008 wedding at a Scottish castle — the same day that Brent completed the Edinburgh Marathon! And Ivan and Olga Rybakov, both raised in strict families, revealed that their very first kiss was their wedding kiss in 2003.

My thanks to all the couples — newlyweds and not-so-newlyweds — who shared their wedding stories with us.

Beyond the wedding section, this issue includes a question-and-answer piece with teenager Makenna Schwab.

The Eastmont High School junior has faced physical challenges throughout her life and maintained a positive outlook, helping many others in situations similar to hers. Perhaps my favorite quote from 2019 is this one from Makenna: “My parents have always taught me to not be the victim. My syndrome is part of me, but it isn’t who I am.”

I believe you’ll be inspired after reading about Makenna’s story.

Inspiration is a good feeling as we all enter a new decade full of promise and hope. Here’s to a fruitful and prosperous 2020. Happy New Year!

Marco Martinez, editor foothills@wenatcheeworld.com

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He will be discussing the history of wolves, their ecology, and their status as they recolonize Washington State.

The Forum will be held inside Pybus Public Market in The LocalTel Event Center.

Coffee and pastries provided by Cafe Columbia.

January / February 2020

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Contents 8 Dynamo

THE WEDDING SECTION

22 Practice makes perfect Rehearsal serves a purpose

Three grooms, three brides

Makenna Schwab explains her bright outlook on life

26 30 34

12 Mouth-watering

New Schocolat owners know their craft

Lukas & Maddie

Christopher & Kenzie

Cody & Samantha

40 Memory lane

Local couples share their wedding stories

46 Wedding cocktails

Personalize your drinks to fit the occasion

52 Something to crow about

Cam McNeill’s winery is slowly spreading its wings

18 Rich and spicy

Gumbo to warm the soul

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January / February 2020

oothills A BI-MONTHLY LIFESTYLE MAGAZINE ABOUT NORTH CENTRAL WASHINGTON

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Makenna Schwab Age: 17 City: East Wenatchee Personal: Parents are Shawn and Melissa Schwab; younger brother Conner is 12

SPEED ROUND Favorite book: Twilight series

Netflix, Hulu or Amazon Prime?

Netflix Most recent movie you saw: Fantastic Beasts: The Crimes of Grindelwald Most difficult high school class: AP English Favorite season: Summer Most memorable vacation: Maui with a bunch of my family in July 2019

Makenna is seen with some of the items she donated to Seattle Children’s Hospital after a 2014 fundraiser.

Personal theme song: Don’t Stop Believin’ by Journey

M

Favorite school lunch: I’m a packed-lunch, peanutbutter-and-jelly kind of gal!

akenna Schwab knows how to say “thank you.” The outgoing teenager from East Wenatchee keeps saying it over and over to Seattle Children’s Hospital, helping raising more than $1 million for the hospital over the past eight years.

Makenna, 17, has a special connection with Seattle Children’s Hospital.

She’s spent a considerable amount of her life there after being born with Larsen syndrome, a rare skeletal disorder that causes bone dislocations throughout her body. It’s caused instabilities in her spine and neck, and

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January / February 2020

difficulties with her airway.

After countless surgeries at Seattle Children’s, Makenna is now able to split her time between her wheelchair and walking on her own. Her next surgery, she says — yes, with a smile — is scheduled for mid-February.

Along the way, she’s worked with Hollywood actor Chris Pratt on a fundraising campaign, represented the Children’s Miracle Network and has had her face on a box of cereal.

Makenna’s philanthropic efforts inspired her to start her own foundation, Makspire. The foundation’s

name is a mash-up of Makenna and inspire, which you will find spoton appropriate if you’re ever lucky enough to chat with her for more than a couple of minutes.

Foothills Magazine caught up with Makenna for an email interview that touches on her work for Seattle Children’s Hospital, her positive outlook on life and her New Year’s resolution for 2020.

STORY BY MARCO MARTINEZ

Julie Aynn Photography photo

Camille Jones, Makenna Schwab plans to attend the 2017 Washington University of Washington and major in state Teacher of public the Yearrelations or communications.

Makenna Schwab poses for a photo with fundraising partner Chris Pratt.

How did it go with your most recent Make a Difference Day project in October?

We had a very successful project this year. This year, our project benefited Seattle Children’s Hospital. We fulfilled the hospital’s need for 30 red Radio Flyer wagons and assembled over 100. The wagons are a great, safe way of transportation for patients at the hospital and my favorite mode of transportation during much of my early treatment. The MakPaks are packs of food for inpatient families who can’t afford food or who can’t leave their child to get food. Plus we collected about $20,000 to help the meal voucher program for families at the hospital.

Let’s talk Chris Pratt. How is it a teenager from East Wenatchee gets to partner with an A-list Hollywood star?

Right before one of my most major surgeries, I was given a wish from the Make-A-Wish Foundation. It was literally perfect timing. It gave me something else to think about besides my upcoming surgery. After a lot of decisions, options, and talking it through with family and friends, I knew my perfect wish. I wanted Chris to help me with the projects I do for Seattle 10

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January / February 2020

Children’s Hospital. I knew he had a heart for Seattle Children’s, growing up in Washington state, and he impressed me with how his faith shapes who he is.

And how was your experience working with him?

Chris was amazing. We met in Seattle at the hospital, and he was so unbelievably kind. I introduced him to my team of doctors and nurses, then my family and I got some one-on-one time with him. It was awesome; we talked strategy of how we wanted to help the hospital. We called ourselves #TeamMakPratt. He went way above and beyond. He offered up the chance to go see him on set of Jurassic World 2 in Hawaii!

It was absolutely amazing! Chris and I ended up raising over $828,000 for the Seattle Children’s Orthopedics Department. It completely blew me away The money you’ve raised for Children’s Hospital — do you know how it’s been spent?

I do! There is a fund at the hospital called the Makenna Schwab Fund, and I get to decide where the money that goes through there goes at the hospital.

We’ve raised money for a low radiation X-ray machine, called an EOS System, which is so incredible for kids like me

who need constant X-rays. The money from the #TeamMakPratt project is going toward a Gait and Motion Lab, which is under construction now. It’s to help doctors diagnose and treat kids with mobility challenges like spina bifida, amputees, and kids like me with a skeletal dysplasia conditions. We’ve also helped with uncompensated care, research, meal assistance for families, and brought in over 3,000 toys for the hospital.

Your ability to inspire others has taken you to some interesting places.

Tell me about your role with the Children’s Miracle Network.

Children’s Miracle Network is a network of over 170 children’s hospitals throughout the nation. I was selected as a Champion for 2019, and represent Children’s hospitals across the nation. I’ve gotten the opportunity to meet so many amazing people, travel to super-cool places, and learn some important skills! I even got my face on a Cheerios box this last spring. It was crazy!

After chatting with you for a few minutes, I got the sense that you’re not a “woe is me” kind of person. Is that accurate?

Thank you! My parents have always taught me to not be the victim. My

syndrome is a part of me, but it isn’t who I am.

“Makenna Schwab” and “shy” do not belong in the same sentence.

True?

Foothills Magazine presents its 8th Annual

PHOTO CONTEST

Very true. I am extremely outgoing and loud. Most people would describe me as extroverted and happy. I love talking, especially when someone will listen to me. It’s been fun to channel my love of talking into public speaking and be able to share my story in a positive way to encourage others.

You’re juggling a lot of things in your life. How do you do it so well?

Well, first of all, thank you! It is something that I am still learning how to balance. It’s not always the easiest thing to balance Advance Placement school classes, Makspire and “normal” teenager things. I try to not let myself get overwhelmed by any one area, and I rely on my parents and friends to help remind me when I’m overdoing it.

Enter your photos for the chance to win cash prizes and see your photos published in the magazine. Photos will be judged in three categories — landscapes/nature, posed photographs and candid photographs. To be eligible, photos must have been shot in North Central Washington during the 2019 calendar year.

Get all the details at photos.ncwfoothills.com Entries must be submitted by January 13, 2020 North Central Washington’s lifestyle magazine ncwfoothills.com

New Year, New Events!

C i v i c Ce n te r 5 0 9 ) 6 6 3 - A RT S | S t a n le y w w w. N u m e r i c a PAC . o rg | (

What do you do for fun when you’re not trying to make the world better?

I enjoy all of the normal, stereotypical teenager stuff. I am a junior at Eastmont High School, so for football season, I was at every home game, dressed up to the RedZone (EHS Student Section) theme! I’m also a bit of a nerd, so any time I can relax with a good book sounds like a fantastic time!

What are your plans/hopes beyond high school?

For as long as I can remember, I have wanted to attend the University of Washington and be a Husky! I hope to major in public relations or communications and work for a non-profit like my own Makspire or even Children’s Miracle Network.

Any New Year’s resolutions for 2020?

To have better balance and timemanagement skills! Those are both skills that I can improve upon. And I’m looking forward to coordinate a dance marathon at EHS benefiting Seattle Children’s through Children’s Miracle Network. I am excited to see what 2020 will bring for me! F

DOWN NORTH [ JANUARY 31, 2020 ]

R NIGHTS C O L D W I DN YT E S E R I E S C

O

M

E

AMY MILLER

GRAHAM KAY

FEB 15

JAN 18

- PRESENTED BY -

January / February 2020

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Schocolat’s new owners roll up their sleeves

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January / February 2020

KITCHEN CREATIONS STORY BY RACHEL HANSEN PHOTOS BY DZHAN WILEY

DeMoss pipes in filling, leaving just enough space for a “foot” or the chocolate backing that seals each Belgian chocolate.

The (chocolate) wheel keeps on turning

Chocolatier Charissa DeMoss stands at the front counter of Schocolat, a small-batch, European chocolate shop she bought with her husband Andrew in 2017. Damian Browne and Susie Johnson started the shop in 2007.

T

he aroma of toasted almonds gave a welcome reprieve from winter’s cold. Inside Schocolat’s kitchen, chocolatier Charissa DeMoss stirred butter and sugar into a bowl of golden nuts. It was the start of a day-long process to create the Leavenworth shop’s signature cocoa almonds.

“The trick is to let them cool all the way, otherwise the chocolate won’t set,” she said as she poured out the almonds across a marble slab.

Cocoa almonds are a staple among Schocolat’s 30 varieties of bon bons, truffles and sauces. Every week, Charissa and her three assistants make at least a batch of every variety in their commercial kitchen. Every chocolate is handmade and hand-decorated,

from scratch.

The heart of the kitchen is the chocolate-tempering machine. It hums steadily as its half-submerged wheels churn two vats of silky liquid, dark chocolate and milk chocolate.

It requires constant movement, so Charissa stirs it every few minutes throughout the day.

Tempering is the process of manipulating heat that gives chocolate its smooth, rich look and flavor. A crisp snap when the chocolate breaks is also a good sign. The process begins with a few scoopfuls of raw nibs purchased from Guittard, a fine chocolate maker in San Francisco. Charissa spikes the temperature to 105-115 degrees, then lowers it to 80-90 degrees to stabilize the fat molecules.

January / February 2020

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Schocolat’s chocolates are handmade with fresh, raw ingredients, such as dried mango, coffee and hazelnuts.

Schocolat creates seasonal characters and animals out of molded chocolate, including snowmen in winter and marbled turkeys on Thanksgiving. Beside the snowmen are the raw chocolate discs the Demosses buy in bulk from Guittard, a wholesaler chocolate company based in San Francisco.

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January / February 2020

Say

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Methow

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THE

2020 PAWSCARS AWARDS GALA

Presented by: Charissa DeMoss creates crunchy, thin chocolate shells by filling the inside of an acrylic mold with liquid chocolate, fresh from the tempering machine. The chocolate drips out, creating an evenly coated mold. Then she puts the mold on a vibrating table to shake out any bubbles.

“This is one of the more challenging aspects of the job,” she said.

“Everything depends on it.”

Every Belgian chocolate starts with tempered chocolate dripped over an acrylic mold. The coated molds are set on a vibrating machine to shake out any bubbles. The goal is to achieve uniformly smooth and thin chocolate shells.

Fillings are a mix of rich ganache, caramel and crunches for texture.

Charissa’s favorite is the Bernadette, a hardshell bon bon with a creamy caramel interior with toasted pecan.

“For me, I want that balance of flavors where nothing is too overpowering,” she said. “When you bite into it, I want that to be cohesive and pleasant, nothing too thick or stodgy.”

Wenatchee Valley Humane Society takes its annual event to the stars with an Oscar-themed gala!

SATURDAY, FEBRUARY 15, 2020 5:30 - 9:00 P.M.

Wenatchee Convention Center

We're celebrating pets in our community!

Nominate your pet by submitting a photo in these categories:

Most Dramatic Best Action Sequence Best Comedic Performance Most Promising Newcomer Best Hair Best Costume People's Choice Then join us on the red carpet to see if your pet wins!

submission and tickets at: wenatcheehumane.org/gala20 Proceeds benefit pets with no place to call home January / February 2020

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The secret of great gumbo Rich stew will warm the soul this winter

This gumbo recipe was developed by Rob Newsom, the owner and winemaker at Boudreaux Cellars.

Its deep flavor comes from a mix of fresh vegetables, earthy spices and a rich shrimp stock.

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KITCHEN CREATIONS STORY BY MORGAN FRASER PHOTOS BY REILLY KNEEDLER

W

hen I compiled Savoring Leavenworth, a wine-pairing cookbook for the Upper Valley, the recipes I received from Rob Newsom became some of my favorites. Rob is the owner and winemaker at Boudreaux Cellars.

His food — made with the southern flair of his roots — is just as delicious and memorable as his wine.

Although gumbo is more likely to be something you’d see on a menu in Louisiana, Rob’s version of this rich, spicy stew is the perfect accompaniment to a North Central Washington winter day, especially if you’ve been out skiing or snowshoeing. It’s one of those dishes that is even better the next day, after the flavors marry a bit more.

The secret is in the stock, which you make from the shells you peel off the shrimp. I cannot stress enough how important this homemade shrimp stock is in creating the rich depth of flavor you’ll enjoy. That being said, you don’t need to make the shrimp stock the same day. If you’re short on time, it’s better to make the stock the day before and give it as much time to simmer as you can. I’ve also left the stock in a crock pot overnight to cook.

If you take that route, make sure to keep the water level high and the pot covered to reduce evaporation.

This gumbo recipe pairs well with white wines that have a touch of sweetness to balance out the spice.

Try it with your favorite local Riesling, Viognier or Gewürztraminer.

Morgan Fraser peels shrimp as she prepares a gumbo. The shrimp shells are used to make the stock and the shrimp meat is added just before serving.

After adding the shrimp stock and the roux/veggie mix, Fraser stirs in a spice mix, Worcestershire sauce and tomatoes. The gumbo is then left to simmer for 1-3 hours before shrimp and crab are added.

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The gumbo should yield about 10 servings and pairs great with French bread and a glass of white wine.

Gumbo Prep time: 1 hour 15 minutes Stock cook time: 1-3 hours Cook time: 1-3 hours 4 lbs. peeled shrimp, shells reserved 1 gallon + 4 cups water (20 cups) 1 cup canola or safflower oil 1 cup rice flour 2 large onions, diced 10 cloves garlic, diced 1/2 green bell pepper, chopped 3 stalks celery, chopped 1 lb. okra, chopped (3-4 cups) 1/2 cup butter (1 stick) 2 teaspoons Worcestershire sauce 1 tablespoon salt 2 teaspoons black pepper 2 teaspoons cayenne pepper 4 bay leaves 1 teaspoon dried thyme

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1 teaspoon dried basil 1 teaspoon sweet paprika 12 oz. can whole tomatoes, or 8 fresh tomatoes, halved 1 lb. crab meat or 1 lb. peeled crawfish tails 2 lb. package rice Peel the shrimp, rinse and refrigerate.

In a 2-gallon pot, add shrimp shells to 20 cups boiling water. Boil uncovered on medium-high heat for 1-3 hours. After cooking, strain out the shells and discard them.

Heat the oil in a large skillet over medium heat. When the oil is hot enough that a droplet of water sizzles in it, quickly stir in the flour. Cook the roux, stirring constantly, until the flour is quite brown — about 10 minutes. Add the onions, garlic, bell pepper, celery, okra, and butter and cook until the vegetables have sautéed slightly, about 5 minutes.

Pour 12 cups of shrimp stock into a large and heavy pot (not cast iron). Add the roux/veggie mix. Add Worcestershire sauce, salt, pepper, cayenne, bay leaves, thyme, basil, paprika and tomatoes. Cover and simmer on medium-low heat for 1-3 hours — the longer the better. Add the shrimp and crab 5-7 minutes before serving. The shrimp is ready when it turns pink. Remove bay leaves and adjust seasonings as needed.

While the gumbo simmers, cook the rice according to package directions, using the remaining shrimp stock and additional water as needed. Serve gumbo over rice with French bread.

Yields: 10 servings Morgan Fraser writes about local food, wine and cider in North Central Washington. She also teaches community Spanish classes for kids and adults in the Upper Valley through her business, Leavenworth Spanish. F

THE

WEDDING SECTION

T

he 2020 wedding planning season is underway, with future brides and grooms

beginning the journey of a lifetime. This section explores many of the details involved in planning a successful wedding.

January / February 2020

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The wedding rehearsal STORY BY JAANA HATTON

Making the big day a piece of cake

M

ost wedding couples don’t just walk down the aisle on their wedding day and exchange wows and rings. It takes a little bit of preparation — or a lot. To take the jitters away concerning the ceremony and all its formalities, a rehearsal and a dinner afterwards are a good way to ease into the main event.

The Wedding Rehearsal The objective of the wedding rehearsal is to coordinate the flow of people to and from their seats and standing places, not to go through the ceremony itself.

It’s common practice to seat the parents and the grandparents first.

After that, the bridesmaids will enter, followed by the flower girl and the maid of honor. And then … here comes the bride.

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The groom will be waiting at the altar. You may decide to have the groomsmen standing with him or pair them up with the bridesmaids as they walk in. If you do create a procession of bridesmaids and groomsmen, do it so by height and try to make sure each male is taller than the female he walks with. This is all for looks.

Do check with your officiant if there are any religious preferences or tips he/she may have for you. Also, let the officiant know how you are planning for the occasion to run from beginning to end.

Some people may be singing or reading during the ceremony. Make sure the pieces have been agreed upon as well as practiced. The rehearsal is a good opportunity to give these additions one more polish.

Not only does it matter how people enter the venue, but also how they exit. Practice leaving the premises or the location so it’s orderly and pleasant for all — most logically in the reverse order of entering.

If you are going to have a receiving line, consider how people are placed in that. For example, it the line is 100 or so people, it may require 30-45 minutes to complete.

The wedding rehearsal can take anywhere from 30 minutes to an hour.

Anything longer is going to be tiring for all. The best way to make it a smooth occasion is to assign a person to be a conductor of sorts, somebody bossy enough to get the crowd’s attention.

The Rehearsal Dinner After all the walking, sitting, standing and moving around at the rehears-

al, your wedding party may be ready to relax over a dinner and drinks.

The meal can be fancy or low-key, whatever is true to your style as a couple. Some people enjoy a sit-down dinner at tables with white tablecloths while others love an outdoor barbeque in the backyard. There are no rules.

The main point of the rehearsal dinner is to give the participants a chance to get to know each other and feel more at ease on the actual wedding day.

For those looking for a catered venue, Wenatchee has some tried-andtrue options.

The Highlander Grill at the East Wenatchee Highlander Golf Course is an established caterer. The location

offers beautiful views of the valley and a high standard of service. Go to highlandergc.com for more information.

Silvara Cellars is another upscale option for your rehearsal dinner.

Wine, views and good food are sure to make your guests relax. Go to silvarawine.com for more information.

For a casual dinner, consider Olive Garden in East Wenatchee.

They will prepare a catered dinner according to your requests and set it all up. For more information, go to olivegarden.com/catering.

All in all, well-rehearsed is wellenjoyed. Here’s to the bride and groom! F January / February 2020

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LUKAS & MADDIE WEDDING LOCATION & DATE: Warm Springs Inn and Winery, June 29, 2019 STORY BY MARCO MARTINEZ PHOTOS BY OLY MINGO FILMS & PHOTOGRAPHY

M

addie Davison and Lukas Meeker know how to work together. They first met while working at Red Robin in Auburn and worked together there and at another restaurant for more than seven years.

When it was time to plan their wedding, the Wenatchee couple divided the work to match their individual strengths and conquered a long list of to-dos before they could say their “I do’s.”

“Everybody takes a different journey when it comes to planning their wedding,” said Maddie. “So I would say the decisions we got to make together and the awesome people that helped make this event a flawless success in our mind, including our amazing friends and family, were what made our special day unique.”

The smartest planning decision they made, she said, was knocking the big-ticket items off of our planning list first and prioritizing what we thought was most important. Booking their wedding venue was at the top of the list.

Maddie said knowing what the location of our wedding would look like, it was easier to create a vision that went along with the feel of the venue.

“One of the reasons we chose Warm Springs Inn as our venue was because the property it sits on is so beautiful — with the river, rolling hills in the background and the orchards that surround you — we didn’t have to worry about decorating as much because it’s already so aesthetically pleasing, she said.

The decision to get married at Warm Springs Inn along the Wenatchee River also eliminated some of the other decisions involved in planning, since the venue came with a bartender, photographer, caterer, cake, DJ and florist. It was easier to relax, she said, knowing the remaining planning involved less time-sensitive details.

Still, a lot of busy work remained. Lukas ended up putting the programs together and doing all the graphic work for most of the decor. Maddie, meanwhile, put together the seating chart and crafted a guestbook.

“As everything began coming together in the last few weeks, it was the first time we realized truly how much work we had put into planning our wedding,” she said.

Their approach to planning decisions, she said, was to create a wedding party that involved having fun with their closest friends and family.

“Not only did we want it to be the kind of wedding that was laid back enough to where we felt like we could take the time to just hang out with everyone who was there, but we wanted all of our loved ones to be able to come together in one place and also have a great time,” Maddie said.

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Details

PHOTOGRAPHER/VIDEOGRAPHER: Oly Mingo Films and Photography CATERER: Ravenous Catering CAKE: Cupcake Blues MUSIC: DJ Dane (Puyallup) FLOWERS: Full Bloom Flowers and Plants PARTY SUPPLIES: Bumfields Party Rentals GUEST ACCOMMODATIONS: Comfort Suites, Wenatchee REHEARSAL DINNER LOCATION/CATERER: Pybus Bistro PRINT SHOP: Ridgeline Graphics HONEYMOON: The Post Hotel, Leavenworth 28

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January / February 2020

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CHRISTOPHER & KENZIE WEDDING LOCATION & DATE: Malaga area, June 29, 2019 STORY BY MARCO MARTINEZ PHOTOS BY MICHAEL’S PHOTOGRAPHY

E

ffortless is how Chris Hanson describes his first conversation with Kenzie Nitz at a church group meeting. That initial spark resulted in their first date three weeks later. The rest, the couple say, is history.

Effortless, though, is not a word commonly used in the same sentence as wedding. It is usually a lot of work; Chris and Kenzie’s wedding last summer was no exception, especially since the couple took a largely do-it-yourself approach to flowers and decorations.

Kenzie and her mom took the lead on planning.

“There certainly was enough work to fill the eight months between our engagement and wedding ceremony,” Kenzie said.

Using silk flowers, she said, enabled them to prepare the floral arrangements well in advance of the ceremony.

“Our wedding certainly reflected our personality,” said Kenzie.

“It showed a simple, quiet elegance, made by having an intimate group of close friends and family attend, with homemade, handcrafted flower arrangements and having the ceremony held in a friend’s backyard, which reduced expenses.”

The location, near Malaga, has panoramic views of the Wenatchee Valley and beautiful lawn with mature weeping willows. In addition to silk flowers, Kenzie and her mom used real flowers in hanging pots and free-standing pots to create the look they sought.

All the décor, Kenzie said, was done with every attention to detail and was unique and special to her and Chris because it had all been created through the love and support of family and friends.

“The venue also lent to the beauty of the wedding and we worked with our surroundings by adding accents and little embellishments to the natural beauty of the grounds,” she said.

While Chris and Kenzie took a do-it-yourself approach to decorations, they decided against that same approach for their wedding meal, instead hiring Taqueria El Chavo in Cashmere to cater the dinner.

That move removed a potentially big stressor from the wedding day equation, not only for themselves, but also their families.

Kenzie’s mom also get a big assist for helping her find the right dress, calling around first to local retailers to see if they had the Stella York dress that her daughter had seen online. Not having any luck locally, she expanded the search, eventually finding a Kennewick bridal boutique that carried it.

“When I put that dress on for the first time I knew that was the dress for me,” Kenzie said. “I never had any doubts and I felt so beautiful and happy to wear that dress on my wedding day. “ January / February 2020

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Details

VIDEOGRAPHER: Preston Burnett CATERER: Taqueria El Chavo CAKE: Costco

MUSIC: DJ Wenatchee KMP PARTY SUPPLIES: Bumfields Party Rentals

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With chef-inspired design, smart features and exceptional performance.

Open 8-8 WEEKDAYS 9-6 WEEKENDS

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Take advantage of rebates on: •Heat pumps •Ductless heat pumps

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CODY & SAMANTHA WEDDING LOCATION & DATE: Pine River Ranch near Leavenworth, January 26, 2019 STORY BY MARCO MARTINEZ PHOTOS BY BEN & MOLLY PHOTOGRAPHY

C

ody and Samantha met and fell in love during the winter season. Their first date? A hike through the snow above Leavenworth.

When it came time to plan their wedding, the couple went back to their first date for inspiration.

“We wanted to get married in the same atmosphere,” Samantha said.

They chose a January ceremony at Pine River Ranch, a bed & breakfast and wedding destination. The venue has guest suites and a rustic barn with a large second-floor space perfect for parties. Its setting near Lake Wenatchee provided a wintry scene for the festivities.

“As a couple, we love to bounce between adventuring together and just relaxing or goofing off with the people that are important to us,” Samantha said. “We wanted our wedding to feel a little bit like an adventure off in the snow, and a comfortable party to spend time with our close friends and family. We definitely got the best of both worlds with the beautiful mountain scenery and a warm, cozy barn with a hot chocolate bar and good music.”

Samantha said the smartest decisions they made in planning their wedding was choosing the right people to work with. The Pine River Ranch staff, she said, took care of “so many little details for us that we didn’t even need a wedding coordinator or planner for the day of.”

They hired Alexander Wolfe of Awolfey Productions to shoot video of their wedding and Ben & Molly Photography to shoot images.

“Our photographers and videographer were beyond amazing,” Samantha said. “Not only did they make us feel completely comfortable, but helped to make the day stress-free and enjoyable for us and our bridal party. Ben and Molly thought of every little detail ahead of time so all we had to do was smile and be ourselves.

It was perfect.”

The only major wrinkle was Samantha injuring her foot two months before the big day. She required surgery and afterwards couldn’t put weight on her foot until the week of the wedding. She wore a walking boot under her dress for all their wedding photos.

“I did get to wear a fun, sparkling tennis shoe to walk down the aisle, so it all worked out perfectly,” she said. “And to be honest, it made the day a little bit goofier and unique, which certainly fits us.”

January / February 2020

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B E F O R E A F T E R

Flawless makeup doesn’t happen by chance.

It happens by appointment

PERMANENT MAKEUP • PARAMEDICAL SERVICES

CALL JOY (509) 470-3005 • 400 S MISSION ST. WENATCHEE

Details

VIDEOGRAPHER: Awolfey Productions, Chelan CATERER: Country Boy’s BBQ, Cashmere CAKE: Cupcake Blues, Wenatchee FLOWERS: Ordered online through Blooms By The Box and FiftyFlowers HAIR AND MAKEUP: Halo Loxx The Beauty Parlor, Wenatchee GUEST ACCOMMODATIONS: Pine River Ranch

WE HAVE IT ALL! FOR WEDDINGS IN NORTH CENTRAL WASHINGTON

weddings | social and corporate events linen and equipment rentals | room rentals | portable bar offering on & offsite catering CONTACT US TODAY! beyondcreationscatering@towntoyotacenter.com www.towntoyotacenter.com

REHEARSAL DINNER LOCATION/CATERER: Rivertop Bar & Grill, Wenatchee HONEYMOON: Sonoma Mission Inn & Spa in Napa Valley, California January / February 2020

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Known as one of the finest event venues in the Wenatchee Valley, The Highlander Golf Course and Grill offers a first class backdrop for your wedding day. Say your “I do’s” in our gorgeous newly updated ceremony area. Share your first kiss as spouses with a stunning landscape of rolling mountains, crop-laden farms, and sparkling water at your back. Host a lovely reception on the patio, where you and your guests can continue to enjoy the spectacular views as you mingle. Our friendly and professional staff will ensure that your event is picture perfect, from every moment leading up to the “I do’s” to when the lights go down at the end of the reception.

2920 SE 8th Street, East Wenatchee 509-888-2932 Chalane@highlandergc.com www.highlandergc.com

Wedding We asked Foothills readers to share memories, as well as a photo, of their wedding day.

Here are their stories.

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Anthony and Abbey Realme Wedding Date: August 4, 2018 Location: Malaga

Our story:

I’ll say it was short and simple because it flew by so fast. Within eight hours, months of planning and anticipation had finally led up to our wedding. It was held at my grandparents’ home in Malaga, where many of my family

members have been married, too.

It was a small ceremony, had great homemade food, and plenty of memories for how fast it truly went by. My husband, family and friends came together to make an amazing day happen for us and it will be a day we will never forget!

memories

Jonathan and Cassandra Miller Wedding: August 1, 2019 Location: Wenatchee River Institute in Leavenworth

Our story:

The ceremony was a hot 95 degrees! But it was absolutely beautiful out on the lawn of the WRI. Afterwards, we took pictures down by the river and then grabbed a beer at Icicle River Brewing before we went to our reception.

I loved getting shots of us enjoying our drinks and shaking hands with everyone congratulating us. After our grand entrance at the reception in

the Leavenworth Festhalle, we rushed up on the stage and joined a big jazz band full of all of our friends. We are both band directors and musicians and for our first dance we played a beautiful rendition of “Georgia On My Mind” while our guests shared a first dance. Sharing the stage with all of our friends and colleagues and watching our families and loved ones dancing and laughing and smiling was the absolute highlight of our wedding.

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Stacey Denman and Culver Polley Wedding Date: May 26, 2017 Location: Ohme Gardens

Our story:

Our wedding day was the happiest, most memorable day, as it should be.

No matter what drama your family throws at you, it’s your day and everything is perfect. Having my new sister-in-law marry us with unique vows was so special, and having our chef friends contribute their time and resources to make an incredible meal for everyone was such a blessing. We were so lucky to have a sunny day; it usually rains every Memorial Day weekend. I remember realizing 42

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before the ceremony that our vows were still on our phones and needed to be transcribed. So my beautiful bridesmaid, Grace Lloyd, grabbed my phone and a small notebook and furiously transcribed my vows so I could read from a book instead of my phone. Little things like that made the day so special. I never thought I’d want a traditional wedding, but when your family and friends come together to make it just how you want ... it’s a fairytale and one not easily forgotten. This May will be our three-year anniversary!

Brent Biggar and Trina Sorrell-Biggar Wedding Date: May 25, 2008 Location: Shieldhill Castle, Biggar, Scotland

Our story:

We weren’t married in North Central Washington, but we are both NCW natives and have lived and worked in Wenatchee for most of our lives. We had been a couple for many years and decided it was time to “make it legal” so we decided to “run away” without sharing with friends and family and make it a destination fairytale wedding in Scotland. The Biggar, Scotland area is the ancestral home for the Biggar clan so we thought it

would be fitting to get married there in a castle that dates back to 1492. An amazing day, except that Brent had decided (in advance) to multi-task and run the Edinburgh Marathon the same day. So, the wedding ceremony and after were touch and go, but we made it!

The Scottish people visiting the castle that day were so excited to include us in an impromptu “reception,” which was actually someone in their party’s 60th birthday celebration. They were warm and welcoming. It was an exciting and eventful day in our lives!

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Ivan and Olga Rybakov Wedding Date: July 26, 2003 Location: Wenatchee

Our story:

Ivan was 20, and I was two weeks shy of my 18th birthday. He moved to Wenatchee from Russia at the age of 15, and I came from Ukraine at the age of 13. He said he fell in love at first sight when we met. We dated until we were able to graduate from Wenatchee Valley College. He

Ali and Talon Nieman Wedding Date: July 13, 2019 Location: Wenatchee

Our story:

Our wedding was in a beautiful backyard up No. 1 Canyon, with beautiful trees and flowers surrounding us. It was a casual dress, barbecuestyled theme where guests can come and relax with friends and family. The part that I remember most is walking down the aisle and being able to see all the family and friends that were there to support us in marriage. I also remember dancing for the first time as husband and wife. It is such a special time to stand alone and reminisce on all that has happened so far with the wedding! I wish I could relive this day over and over because it was such a special day!

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graduated in June, and we got married in July. We came from a strict background with many dating rules in place. Our kiss at the wedding was our very first ... and that was the most memorable moment of our wedding day. We are happily married 16 years later, with three beautiful sons and a strong relationship. For that, we thank God.

Dave and Secrett Simmons Wedding Date: October 13, 2013 Location: Ritter Farms in Cle Elum

Our story:

It was a warm day in October and the fall colors were amazing! The farm setting was incredible and very accommodating. Our day was perfect and stress-free. We were surrounded by our closest family and friends. We got married on a little island that sat picturesquely in front of the old working barn. I remember how happy and joyous I felt seeing everyone gathered for our special day. My biggest emotional moment was when my son walked me down the aisle. As I got off the horsedrawn carriage, I remember his little face perfectly in his big cowboy hat. Blending a family is tough, but I knew on this day, it would become perfection.

Autumn and Mike Milbert Wedding Date: August 18, 2018 Location: Raymond

Our story:

I remember most walking down the aisle. Sure, we had practiced the day before and, of course, then everything was perfect. But on the wedding day, I was so nervous, with my dad walking me down and seeing the man who was becoming my husband at the end, my nerves got the best of me and I tripped. It was a good laugh and my husband knew that was a classic me move. But in the moment I got to the end of the aisle, it was just he and I, and it seemed like time stood still. Even though all day had been hectic, right then it was one of the best moments of my life. F January / February 2020

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Mules are a versatile cocktail that can be modified for all tastes.

Left, a vodka Moscow Mule garnished with an edible flower and right, a tequila Mexican Mule garnished with cilantro and a lime wedge.

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STORY AND PHOTOS BY HOLLY THORPE

Signature wedding drinks A less stressful and more affordable option

D

eciding whether or not to serve liquor on your special day can be overwhelming.

Hard alcohol is more expensive and is usually served in a cocktail, making it more labor-intensive for the bartender, as well. One way to make serving cocktails at your wedding a little less stressful and more cost-effective is to do signature couples cocktails.

Some couples choose to each do their favorite cocktail or mixed drink, and some choose to do “matching” cocktails — a “his and hers” (or “his and his” or “hers and hers”) version of the same drink. Besides sharing common ingredients and allowing the couple to limit the types of alcohol being served, these cocktails can be a delicious and memorable way to raise a toast on the big day.

Here are simple ways to personalize four classic cocktails — one for

every season. These recipes are great on their own, or can be modified to fit the tastes, preferences or dietary needs of the bride or groom! Plus, they’re all good year-round — there are no rules out there saying mules can’t be served in fall or old fashioneds served in spring.

SPRING The cocktail:

Moscow Mule

Description: A crowd-pleasing classic.

Traditionally made with vodka, nearly every spirit can be swapped in. Refreshing, bubbly and infinitely adjustable.

The base recipe: 2 oz vodka .25 oz lime .25 oz simple syrup (optional, depending

on the sweetness of the ginger beer) Top with ginger beer Served over ice and garnished with a lime wedge traditionally in a copper mug, but any glassware will do. Can be made in the glass.

Make it your own: This cocktail can be easily modified to fit any palate. Not a vodka drinker? Swap in bourbon for a Kentucky Mule or tequila for a Mexican Mule. You can muddle in an herb of your choice as well — mint, cilantro and basil are all good seasonal choices for the hotter months. You can also change up the syrup. Ginger syrup can take the spice up a notch, honey can add floral notes, and agave syrup pairs well with agave-based spirits. This may be the most versatile drink on the list — your creativity is the limit.

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SUMMER The cocktail:

Mojito

Description: Bright lime, refreshing mint and flavorful rum make this summer classic a bold, easy-drinking choice.

Base recipe: 5 or more mint leaves (muddled) .75 oz simple syrup 2 oz rum (traditionally white rum) 1 oz lime juice 2 dashes Angostura Bitters Shake and serve in a tall glass. Garnish with lime or mint.

Make it your own: One of the first steps

to make a mojito your own is to pick your rum. Often, mojitos are made with a light rum, but dark rums are a great choice as well. Consider the sweetness and flavors of your rum when building the drink and deciding how to modify it. A lighter rum with grassy or floral notes is a perfect candidate for muddled seasonal berries.

Raspberries, blackberries and blueberries add brilliant color and great flavor to a mojito. Darker rums with spicy notes can be complemented by a vanilla simple syrup or even a dash of orange bitters.

Regardless of which rum you use, be generous with the mint and don’t hesitate to add other greenery as well: cilantro, basil, different types of mint and sage can take a mojito to a new level.

FALL The cocktail:

Hot Toddy

Description: This cold-weather cocktail is served warm, which makes it great for fall or winter. It’s comforting, cozy and easily modified with any number of spices or sweeteners.

Base recipe: 2 oz whiskey (any type, we prefer bourbon) .5 oz lemon Honey to taste Fresh spices (optional but encouraged) Served warm in a mug or toddy glass Make it your own: This warm cocktail can be taken up a notch with fresh cinnamon (whole sticks make a great garnish), fresh ginger, cloves, anise or allspice.

What type of whiskey and what type of honey you use can also change the profile of this cocktail. Rye will be spicier, while bourbon will often be sweeter. A floral local honey is our favorite to make this cocktail come to life. Also consider adding a splash of cider or apple syrup to really boost the fall flavors. A spicy ginger-cinnamon toddy and an apple and honey toddy would be two great options for a seasonal toddy.

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Eat, drink and call Merry Maids®.

‘Tis the season to let someone else do the work.

The New Year Maid Easy!

‘Tis the season509.663.1710 to leave the cleaning to Merry Maids. owner4165@merrymaids.net We clean your house like it was our own and take the time The cocktail: Old Fashioned to understand all your needs.

WINTER

Description: One of the most famous whiskey cocktails around, the old fashioned is a boozy and cozy sipper that lends itself to festive flavors and spices.

merrymaidsofwenatchee.com

owner4165@merrymaids.net Base recipe: 2 oz whiskey (any, but we prefer rye) Serving 1 barspoon demerara simple syrup the Valley since 1998!

509-663-1710 (a 2:1 simple made with demerara Chelan and Douglas Counties syrup) 2 dashes angostura bitters Served over one large ice cube in a rocks glass, garnish with orange peel ©2015 Merry Maids L.P. All rights reserved.

Services choice provided by independently owned and operated franchises or corporate-owned branches.

Make it your own: Your whiskey Please contact your local Merry Maids office for more details. can really change this drink. Use your favorite whiskey and find flavors that complement it. Orange bitters can bring out citrusy notes, while black walnut bitters or a pecan simple syrup can elevate nuttiness. Ginger, cinnamon or vanilla simple syrups are all great choices. Maple syrup also adds a certain festiveness and pairs well with spicy ryes. If you’re feeling especially woodsy, experiment with pine, fir or spruce simples to really capture the flavor of the forest. F January / February 2020

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Wedding Directory

CATERING

CATERING

Beyond Creations Catering

Olive Garden

Town Toyota Center’s own Beyond Creations Catering is recognized for their mouth-watering meals, high-quality food selections, and excellent service. Beyond Creations Catering can serve anywhere in Chelan and Douglas counties or inside the Town Toyota Center. Like Us on Facebook.

Easy. Delicious. Delivered. Olive Garden Catering Delivers!

Easy online ordering or, our To Go Specialists can: • Help you plan the right menu • Prepare delicious classics • Deliver and set everything up for your event* *Minimum order requirement and delivery fee apply

1300 Walla Walla Street, Wenatchee 509.667.7847 towntoyotacenter.com

615 Valley Mall Parkway, East Wenatchee 509.886.0281 olivegarden.com/catering

CATERING

Miller Street Kitchen & Catering

FLOWERS

MUSIC

Apple Blossom Floral

Courtney Culp

Jake Adamson

DJ Shelda

Photo provided by Parsons Photography

Visconti’s Hospitality Group is excited to bring you their familiar great service in a new way, Miller Street Kitchen & Catering. Offering vast food and service options, this new venture is ready to serve you an excellent experience, as always.

Wenatchee Washington’s Floral Art experts for over 30 years. We design our flowers to capture your illusions.

As award winning designers we believe in continuing floral education to stay on the cutting edge.

We create Floral Art!

Mobile DJ services available for any occasion. 18 years of experience providing quality and professional services for weddings, special occasions, graduations, school dances, corporate and club parties. Primarily serving the greater North Central Washington region to the Canadian border.

1501 N Miller Street, Wenatchee 509.888.5018 millerstreetkitchen.com

192 NE 9th Street, East Wenatchee 509.884.7838 appleblossomfloral.com

East Wenatchee 509.670.0242 djshelda.com

PHOTOGRAPHY, CINEMATOGRAPHY, VIDEOGRAPHY

RENTALS • SPECIAL EVENTS

VENUE

Oly Mingo Films & Photography

Nancy’s Party Rentals

Town Toyota Center

Oly is an award-winning photographer and filmmaker whose signature style infuses commercial-grade production techniques and masterful creative storytelling to create instant family heirlooms for his clients. He offers lifestyle, portraiture and wedding photography and cinematography services throughout the PNW.

Let Nancy’s Party Rentals help you take the stress out of planning your event! Our staff is dedicated to helping you make your event memorable with the highest quality tents, tables, chairs, dance floor and linen rentals in NCW.

Town Toyota Center hosts world-class entertainment, community trade shows, recreational activities, weddings, corporate and small business meetings. The full-service staff guides guests from planning, catering, audio/video, media, and implementation of any event.

Visit towntoyotacenter.com for more information.

Wenatchee 509.670.3542 olymingo.com

615A N. Wenatchee Ave., Wenatchee 509.664.6666 nancyspartyrentals.com

1300 Walla Walla Street, Wenatchee 509.667.7847 towntoyotacenter.com

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WEDDING & RECEPTION VENUE

WEDDING & RECEPTION VENUE

WEDDING & RECEPTION VENUE

Hampton Hideaway

Highlander Grill

Ohme Gardens

The Hideaway rests proudly above The Wenatchee Valley on the gorgeous Hampton Homestead. You are surrounded by cherry orchard and dramatic views which provide the perfect ambiance for you and loved ones.

Come join us where love and cherries grow!

Known as one of the finest event venues in the Wenatchee Valley. Our friendly and professional staff will ensure that your event is picture perfect, from every moment leading up to the “I do’s” to the end of the reception Chalane@highlandergc.com

Have the picturesque wedding that you’ve always dreamed about here in the Gardens –­ daytime, evenings and receptions. Choose from the several locations in the Garden with accommodations up to 250 people.

A perfect venue for wedding and engagement photos.

Wenatchee 509.668.1122 hamptonhideaway.net

2920 NE 8th Street, East Wenatchee 509.888.2932 highlandergc.com/-events-and-weddings

3327 Ohme Rd., Wenatchee, WA 509.662.5785 ohmegardens.org

WEDDING & RECEPTION VENUE

WEDDING & RECEPTION VENUE

WEDDING BOUTIQUE & VENUE

Red-Tail Canyon Farm

The Sunshine Ranch Wedding & Events

Katrina’s Wedding Boutique & Tuxedos

Breathtaking canyon, beautiful gardens in a private wooded setting. Full-service outdoor venue provides catering, on-site coordinator and staff to make your day stress free.

Wedding Ceremonies & Receptions. Rehearsal Dinners.

Let us make your day special.

Rustic romantic weddings in our Private Country setting.

An early 1900’s barn for indoor, outdoor weddings & events.

Extras Included. Call Today!

Weddings • Receptions • Reunions • Quinceañera Corporate Parties • Birthday Parties • Baby & Bridal Showers

Since 1986 Katrina’s has been Wenatchee Valley’s premiere Wedding Boutique. Every bridal appointment is personally exclusive. From your dream Wedding Gown to your Bridesmaids Dresses, Wedding Coordinating, Wedding/Reception Venue, Tuxedos/Suits, Floral Design & Limousine. Katrina’s is your Wedding Destination Boutique.

11780 Freund Canyon Rd, Leavenworth 509.548.4512 RedTailCanyonFarm.com

2265 Easy Street, Wenatchee 509.662.5357 thesunshineranch.wedding

Wenatchee

By Appointment • 509.662.1691 KatrinasWeddingBoutique.com

WEDDING GOWNS & TUXEDOS

WEDDING PLANNING

WEDDING RENTALS

Anna’s Creations Bridal Boutique & Tuxedos

Beau Bella Wedding Planning

Tickety-Boo

At Anna’s Bridal Boutique you will receive the personal attention you deserve. Bridal Gowns, Quinceañera Gowns, Bridesmaids, Children’s Formalwear, Tuxedo Rentals....and much more! Always providing the latest styles and the largest variety in town to choose from. .

Our mission at Beau Bella is to help create your dream wedding at a price you can afford.

We want you to enjoy your day and to give you a wedding that your guests will never forget.

Let us help you find the special items that will make your Wedding just as you dreamed. We carry all types of Centerpiece items, Cake Displays and Lighting. Rentals can relieve the search for the unique. Affordable and Available.

804 S. Wenatchee Ave., Wenatchee 509.662.0786 Find us on Facebook

Leavenworth, WA 612.481.9898 beaubellaweddings.com

East Wenatchee (by Appointment Only) 509.670.3734 TicketyBooProps.com January / February 2020

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THE VINE

STORY BY RICK STEIGMEYER PHOTOS BY CLARIDGE MEDIA

Dead Crow Vineyards’ 2015 Cabernet Sauvignon and 2014 Mourvèdre earned Silver Medals in the 2019 North Central Washington Wine Awards.

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Cam McNeill sells most of the grapes he grows, choosing instead to source his grapes from Rosebud Vineyards in the Wahluke Slope.

Dead Crow Vineyards

McNeill worked decades ago as a chimney sweep. He later started Chim Chimney Fireplace, Pool and Spa before starting Dead Crow Vineyards.

Focus on two reds and highest quality

C

ustomers often ask Cam McNeill why he named his Dead Crow Vineyards after a dead bird. McNeill tells the story of using a dead crow — a scare crow — to frighten away the crows that were the cause of declining numbers of songbirds and other bird species that Cam and his wife Susan loved to see.

“Actually, I thinned them out a little with a pellet gun,” McNeill said with a laugh. “They were feeding on the other birds’ eggs and young. I thinned out the crow population

and the other birds flourished.”

The story is a fine-feathered fit for the man who started out decades ago as a chimney sweep, perched on Wenatchee Valley roofs in crow-like attire of black top hat and tuxedo tails. Business fared well and he opened Chim Chimney Fireplace, Pool and Spa on Wenatchee Avenue in 2000. Profits allowed him to follow his passion with wine.

His label features a picture of a crow dressed in top hat and tux in tribute to his past.

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Above: Dead Crow’s seasonal tasting parties are open to its wine club members and the general public.

Left: The Dead Crow name comes from the birds that were the cause of declining numbers of songbirds and other birds near Cam McNeill’s home.

The songbirds eventually returned as the McNeill’s vineyard grew outside the windows of their home on appropriately named Toscana Lane in the Sunnyslope area. They bought the home in 2005. With more than an acre of property, Cam thought the southfacing slope and the view overlooking the Wenatchee Valley from the Tuscany-style house begged for a vineyard.

With the help from his father, the late Homer McNeill, he tested the soil and began planting climate-appropriate wine grape varieties, with a strong preference for the bold red wine grapes he and Susan love: Cabernet Sauvignon and Mourvèdre. Homer McNeill was a Washington State University Extension agent, one of the

Chelan Tasting Room & Sorrento’s Ristorante 3875 US HWY 97A Chelan, WA 98816 509-682-9463 Woodinville Tasting Room 19255 Woodinville-Snohomish Rd. NE #3 Woodinville, WA 98072 425-482-5976 www.tsillancellars.com

Clockwise from top: Guests at Dead Crow’s fall release party warm themselves around a fire.

Charlie Solbrig entertains at Dead Crow’s fall release party.

The winery’s fall release party was at its production facility in Sunnyslope.

pioneers in the valley’s fruit-growing success. He later pioneered the valley’s Master Gardener program. Cam also got help from veteran winemakers Warren Moyles of La Toscana Winery and Ron Ventimiglia of Ventimiglia Cellars.

“There’s no competition. We all want each other to succeed,” Cam said about his interactions with other local winemakers.

But his best teacher and role model was his father.

“My dad saw this coming. He told me wine was going to be the next big thing,” Cam said.

Dead Crow Vineyards was bonded to sell wine in 2012.

In addition to growing grapes and making wine, his father and local winemakers like Moyles and Ventimiglia taught him how to educate and bring others into the winemaking experience.

“There’s a lot of fun in making great wine. It’s all about people,” he said.

Conversely, there’s no fun or satisfaction in making mediocre wine. “If it’s not great, dump it down the sink. I want people to enjoy the experience.”

While Dead Crow’s vineyards are meticulously maintained and offer beautiful views and ambience around the tasting room and production area, the vines don’t always produce grapes with the consistent quality that McNeill demands. He sells most of the grapes he grows and sources grapes for his wines from Rosebud Vineyards, a 35-year-old vineyard located in the hot sagebrush hills of the Wahluke Slope, near Mattawa.

“I like having my thumb on the pulse all year long,” he said about the importance of growing his own grapes at the home estate. But making great wine is all about the grapes. “You simply cannot make excellent wine without excellent grapes,” he said.

Rosebud Vineyards — with more than 400 acres and 20-plus grape varieties — offers that consistent high quality. It’s the go-to source of great grapes for dozens of the state’s best wineries.

If the grapes are good, the winemaking process is simple, McNeill said, although sanitation and process timing are critical parts of the process. Barrels and blending offer winemaker controlled nuances that distinguish one wine from another. McNeill barrels all

We’re here

for your family’s healthcare needs.

Emergency Department 

Central Washington Hospital & Clinics 1201 S. Miller St. / Wenatchee, WA 98801 » Open 24 Hours / 7 Days a Week

509.662.1511

Walk-In Clinics Wenatchee Valley Hospital & Clinics 820 N. Chelan Ave. / Wenatchee, WA 98801 » Open 7 a.m. to 8 p.m. / 7 Days a Week

509.663.8711

East Wenatchee Clinic 509.884.0614 100 Highline Dr., / East Wenatchee, WA 98802 » Open M–F: 7 a.m. to 7 p.m. / Sat: 8 a.m. to 4 p.m.

confluencehealth.org

Objective, Transparent and Unbiased Financial Guidance

Call today to schedule a FREE portfolio review. 509.886.8866

Scott T. Blaesing, CPA, CFP ® Registered Investment Advisor Member NAPFA

135 S. Worthen St, Suite 300 Wenatchee, WA 98801

cascade-wealth.com

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his wine in French oak, but enjoys the subtle differences offered by different barrel suppliers.

For the past 10 years, McNeill has gathered with other winemakers and wine-appreciating friends to compare his wines with other best rated wines in a blind taste test. Tasters sample the wines and then rate them before the labels are revealed. Dead Crow has always finished near the top, he said.

One of Cam and Susan’s two sons has also taken to fine wine. Paul McNeill started his own wine sales business, The Wine Thief, in an addition he built adjoining his father’s business, Chim Chimney. The Wine Thief eventually became Stones Gastropub, the fine dining restaurant in downtown Wenatchee, where a Dead Crow wine is usually on the menu. Paul now oversees the gastropub and Chim Chimney.

“The best part of making wine is the people. You drink wine with people and you become friends” Cam McNeill Winemaker

Dead Crow Vineyards is open for wine tastings only by appointment and during occasional wine events.

The winery keeps production small — about 200 cases a year and only Cabernet Sauvignon and Mourvedre — to maintain highest quality and to keep interactions with customers fun and intimate.

“The best part of making wine is the people,” he said. “You drink wine with people and you become friends.” F

Dead Crow Vineyards does not have a tasting room with regular hours. The winery hosts seasonal tasting/release parties at its production facility.

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Dead Crow Vineyards 82 Toscana Lane, Wenatchee 509-679-9929 deadcrowvineyards.com

UPON FURTHER REVIEW

A TASTE OF NCW WINES WITH BARB ROBERTSON

Plain Cellars 2014 Just Plain Red, $28

Water from Wine 2016 Cabernet Sauvignon, $30

Hard Row to Hoe Land Ho Port Style Wine, $45

This is an easy, everyday drinker fashioned after wines in the Southern Rhone Valley of France. The grapes used are 42% Grenache, 30% Syrah and 28% Mouvedre. Boisterous Grenache brings in raspberry jam and strawberry notes, while moody Syrah lends some baking spice touches. Just Plain Red is medium bodied with bright acidity, making it a fantastic food pairing wine. Plain Cellars has a tasting room in downtown Leavenworth if you’d rather not drive to Plain. However, the drive to Plain is beautiful. Pizza, spaghetti with red sauce and Mexican food would be happy to share the table with this Plain wine.

According to the World Health Organization, 1 in 3 people do not have access to clean water. Pat Tucker would like to change that.

Water from Wine is a 501 nonprofit started to create a fund for clean water projects throughout the world, including Honduras, Ethiopia, Bangladesh and India.

The grapes come from the Horse Heaven Hills above the Columbia River near the Oregon-Washington border. The wine tastes of black cherry, cassis and dusty elements of the land, such as grass and sagebrush. It’s dry and full-bodied character would pair well with a prime rib dinner. While you enjoy your glass of wine, someone else will enjoy a glass of clean water.

Land Ho starts off as the beginning of a table wine made from a traditional Portuguese blend of 60% Touriga Nacional, 18% Souza, 18% Tinta Madeira and 4% Tinta Cao. These grapes were grown on the Lonesome Springs Ranch in the Benton City area. When just the right sweetness was obtained in fermentation, Hard Row’s brandy was added, which stopped the yeast in its tracks and produced this sweet little whopper. It’s like tasting vanilla ice cream, with berries and chocolate on top.

Cigar lovers will swoon when they take the lace garter off the bottle and sip the delights within.

Barb Robertson City: Wenatchee Credentials: Earned advanced certification through London-based Wine and Spirit Education Trust; currently working toward higher-level diploma through WSET. Earned degree in marketing from Central Washington University. Owned The Wine Bin retail shop in Wenatchee for five years, as well as the Mission Street Bistro Wine 60

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

UPON FURTHER REVIEW

Dead Crow Vineyards 2015 Mourvèdre, $29 Many people think of France when they think of the Mourvèdre grape due to its showing up in Rhone Valley blends and as the varietal for the famed Bandol Rose. However, Spain claims the most Mourvèdre vineyard acres. The grapes in this wine come from the Wahluke Slope, one of the hottest vineyard areas in Washington state. It is perfect for the thick skins of Mourvèdre. The grapes are picked from 35-year-old vines that have endured the elements for many seasons.

The result is a nose of plum, blueberry and dark florals. The mouthfeel is very rich in fruit, followed by meaty elements, chocolate and mocha overtones and hints of dried herbs. The wine would benefit from decanting as Mourvèdre often has some reduction aromas.

Longsimmered short ribs make a perfect pairing.

— Barb Robertson

Manchester Road Cider

BRITISH STYLE

A Unique Treasure Trove

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A Destination Worth Coming Too 509-888-5286

spruceandwillowhome@nwi.net 133 N Wenatchee Ave, Wenatchee http://www.spruceandwillowhome.com/

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2019 Spirit of A.Z. Wells Award

THE SCENE PHOTOS BY CHRISTINE BAKKE PHOTOGRAPHY

Marie Buckner, Suzanne Helgerson and Jane Hensel

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Ann and Dr. Fred Deal, and Kathy Woods 62

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arol Wardell was honored as the 2019 “Spirit of A.Z. Wells Award� recipient during a formal gala Nov. 8 in the Wenatchee Convention Center Grand Ballroom. The award given annually by the Confluence Health Foundation honors exceptional individuals whose contributions have had an enduring and positive impact on the community.

Wardell, a retired attorney and former Chelan County Superior Court judge, has volunteered for a variety of community organizations and programs. She currently donates her time and talents to Hand-In-Hand Immigration Services, where she helps immigrants seeking citizenship; the Wellness Place as a Senior Active Independent Living (SAIL) program instructor; the Confluence Health Foundation, where she has been a board member since 2002; and Court Appointed Special Advocates, which she co-founded in 1994, serving as a board member.

Here are some photos from the gala recognizing Wardell for her good works. F

Chris and Stephanie Rudin, and Jade and Adam O’Brien

Dr. Lindsay Overton and Andrea Johnson

Adam Wardell, Johnny Wardell, Carol Wardell (honoree), Kurt Mack, Susie Wardell and Dale Wardell

Rhonda Noah, Jenny Parks and Jeannine Barnwell

Cody and Lindsey Weidenbach January / February 2020

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WalkersFurniture.com i WalkersMattress.com 64

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