Foothills Magazine March-April 2017

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

oothills March-April 2017

Photo Contest Winners Inside A Not-SoRocky Road Orondo-area winery has big plans

Thrift and Gift How to shed your stuff on Facebook

EDITOR’S LETTER

The truth of the matter P

hotos don’t lie. Sure, they can be digitally manipulated to stretch the truth, but most of us have gotten pretty good at recognizing blatant photo trickery.

I saw very little photo trickery among the 242 entries we received in this year’s Foothills Photo Contest. Submitted photos showed more evidence of what I already knew: We live in some beautiful surroundings. Landscape images taken throughout North Central Washington represented roughly two-thirds of the photos entered in the contest, with shots of people (and horses and dogs) comprising the rest of the entries.

I especially enjoy the images like the one gracing this issue’s cover. I’m not much of a hiker, and I don’t ski, so the only way to see this local scene is through the eyes — or lens — of someone else.

This issue features 17 top shots from the Photo Contest. You can view all 242 entries at ncwfoothills.com.

Dee Riggs’ story on a Leavenworth couple’s one-acre garden can be found on Page 16. And on Page 54, you’ll find Rick Steigmeyer’s story on Rocky Pond Winery, a newbie operation based on the Douglas County side of the Columbia River, north of Orondo.

Dee and Rick retired in late January after working 40 years and 27 years respectively at The Wenatchee World, which means these are their last Foothills stories as staff writers. Don’t fret; they’ll continue to write for the magazine on a freelance basis.

Happy retirement to you both!

We are mourning the loss of newspaperman Wilfred Woods as this issue goes to press. My newsroom cubicle is closest to Wilf’s office so I very much grew accustomed to his comings and goings. He spent a lot of time in his office, either napping, hammering out a column on his keyboard, chatting with drop-in visitors, or reading a book or magazine. The man was a voracious reader/learner. He was also a big fan of this magazine. It always made me happy to see him in his office reading the latest Foothills issue. His spirit remains, but his presence is missed.

Marco Martinez, editor foothills@wenatcheeworld.com

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Contents

22 Eating well

Organic eating isn’t as hard as it used to be

30 A different spring cleaning

Using the power of social media to declutter

6 Off the wall

Businesses’ subtle and not-so-subtle trappings

36 Top shots

Winning images from the 2017 Foothills Photo Contest

54

A happy

8Mr. Music

Rocky start

10 questions with singer-songwriter Michael Carlos

Orondo-area winery has big plans in store

12 The long road 16

From the ground up

Tim Babst spent 10 years building his ride

L eavenworth couple’s garden is a well-planned beauty

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64 More BUZZ

Cocktail garnishes get a closer look

oothills A BI-MONTHLY LIFESTYLE MAGAZINE ABOUT NORTH CENTRAL WASHINGTON

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

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

Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com General manager Joe Pitt (509) 664-7143 pitt@wenatcheeworld.com Advertising director Andrea Andrus (509) 664-7136 andrus@wenatcheeworld.com Designer Nancy Phillips Contributing editor Russ Hemphill

Lake Chelan & Leavenworth, www.hardrow.com Hard Row to Hoe (Foothills) Full Color David—No Proof—RD 0224.00030320.2x4.69.SpringHasSprung.

Proofreader Joanne Saliby

Foothills Magazine is published bi-monthly

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

Subscriptions: $14.99 annually Send check or money order to: Foothills, Subscriptions 14 N. Mission St., Wenatchee, WA, 98801 or email foothills@wenatcheeworld.com Copyright 2017 with all rights reserved.

Reproduction in whole or part is prohibited without written permission.

On the cover: Matthew Tangeman shot this image near Stevens Pass. Judges selected it as the top landscape image in the 2017 Foothills Photo Contest.

Energy is one of the largest operating costs for a business.

Want to use less?

We’ll help you do that, with a free energy assessment and incentives toward new, efficient equipment.

Learn how to become an EnergySmart Business at chelanpud.org

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GRR-OCERY AISLES

The checkout line at Hank’s Harvest Foods in Twisp emerges — sort of — onto an African savanna where (gulp!) it’s feeding time. Right there, where shoppers gather-up their bags of Hamburger Helper and Pop-Tarts, a real, full-sized lion attacks a very frightened warthog. The taxidermied scene is a highlight of 40-plus animal trophies on display in the grocery store’s frozen food sections and other aisles.

Longtime grocer Hank Konrad, his son Jackson and hunting friends have traveled the world — North America, New Zealand, several African countries — in search of these prime trophies.

Over the years, they’ve bagged elephants, lions, warthogs, a kudu bull (antelope), Himalayan Tahr (wild goat) and a couple of dozen whitetail and mule deer. The Konrads hunt mostly on game preserves where rangers have set harvest quotas to balance animal populations.

FAST FIVE

Business

edition

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TIKI TIME

Feel like you’re being watched? Glance up from your Kopey’s Cafe breakfast special to find a couple of fiercelyfanged tiki heads eyeballing your eggs and hashbrowns.

These Polynesian pals are two of a dozen or so authentic wooden carvings that line the walls of this Waterville cafe. The pieces, gathered decades ago by owner Ray Kope on military tours through Asia, range from sinuous fertility gods to frightful warriors to — my, but your teeth are so sharp! — dreadfully-drooling demon masks. (Not the usual decor choice of, say, Starbucks.) Best of all, the tikis comprise just one of the cafe’s collections. Also look for groupings of vintage Asian tea sets, vintage coffee makers, Native American carvings, model sailing ships and airplane propellers.

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An engrossing tableau of local history — and art, for that matter — graces the south wall of the Wenatchee Valley Museum & Cultural Center’s gift shop. A 1930sera mural, commissioned by President Franklin Roosevelt’s Public Works Administration, embellished what was then the local post office and details the story of the Wenatchee Valley using a mail-delivery theme. For instance: a stagecoach hauling mail along the Columbia; a farm couple chatting at their rural mailbox; and a big package unloaded from a pickup truck at a local orchard. Artist Peggy Strong, handicapped by a car accident, used a sling-and-pulley contraption to paint the canvas at her studio and then transfer it to the wall. She was inspired by painter Thomas Hart Benton, world-famous for his scenes of rural America.

BY MIKE IRWIN

bonuses

MAIL MURAL

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NATIVE LIFE

Colville Fuels Deep Water Convenience Store — at the entry to Mill Bay Casino in Manson — offers more than spicy beef jerky and delectable Dipper Bowls (fried chicken, mashed potatoes, gravy, corn and cheese). Visitors will note that stacks of Cokes and Kettle Chips point the way upwards — to a dramatic overhead display of authentic, turn-of-the-century photographs depicting local Native Americans, their crafts and activities. Gleaned from the Lake Chelan Historical Society’s photo collection, the 10 well-lighted images offer glimpses of Native life as commerce and agriculture took root on Lake Chelan’s shores. The photos of tribe members in headdresses and cowboy hats, selling baskets and blankets, riding horses and Model T Fords, staying in hotels and Native housing all hint at a proud and complex society.

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OPEN WIDE

Here’s something to smile about: The most fun your kid will have today could be at the dentist.

Wenatchee Valley Dental Village in East Wenatchee has taken the bite out of dental visits — at least for children — with a whimsical, fantasy-like decor that soothes fears and encourages grins. It all starts with the lobby’s theme of castles, complete with stone walls and parapets, and an accompanying horse theme — a saddle-up-and-ride mechanical horse and round-and-round carousel. A “main street” hallway that includes Snow White’s dwarves relaxing on park benches leads to a row of examination rooms with super-cool themes — pro sports (a must for Mariners and Seahawks fans), Hawaii (with bamboo and parrots) and extreme sports (skateboarding and mountain biking). No adult patients allowed, even if you throw a hissy fit. “Whaaaaaa!”

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Michael Carlos

STORY BY MARCO MARTINEZ PHOTOS BY JULIE BURDICK

Age: 46 Job: Researcher at Wenatchee Forestry Sciences Laboratory Personal: From Clovis, California; PhD, Ecology and Evolutionary Biology — University of Chicago Hobbies: No time for “hobbies”

SPEED ROUND Favorite lunch place: Great Harvest Bread Co. (ask for the “CSW sandwich”) or Spring Lotus

Cats or dogs: CATS — look at my Facebook page for about 3.8 seconds. :) First concert: Aerosmith, 1987, Fresno, California.

Favorite movie: “The Shawshank Redemption” — Get busy living, or get busy dying.

Coffee or tea: Tea — jasmine, please.

M

ichael Carlos is the rare local musician who connects with both Anglo and Latino audiences.

It’s been 13 years since the talented singer-songwriter released his debut album, and he continues to play the few local venues that offer live music. He’s also ventured into local musical theater scene, including last summer’s Hot August Nights production of Chicago at the Numerica Performing Arts Center. Most recently, though, he’s played multiple shows at Wally’s House of Booze on South 8

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Wenatchee Avenue.

Foothills Magazine caught up with the busy artist for an email interview, in which he details his plans for a Spanish-language album later this year, among other musical ventures.

Your music delves into many different genres — rock, blues, reggae, ska, Latin. Which feels most comfortable to you onstage and why?

I’m comfortable performing any genre. What I struggle with is that I don’t necessarily have a “rec-

Pandora or Spotify: Pandora. My music is available freely on Spotify and that hurts my sales by forcing me to compete with a free (to the consumer) version of myself. The availability of music streaming online for free kills artists who are in small markets to begin with. ognizable brand.” This make it hard to find a bigger market for my music because it is hard to pitch my music to a radio format, for example. When you buy a Bruce Springsteen record, you know exactly what you’re going

Camille Jones, 2017 Washington state Teacher of the Year March / April 2017

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Michael Carlos mingles with some fans between sets of his January performance at the Wenatchee Valley Museum & Cultural Center. to hear. When someone buys one of my records because they “liked hearing my Spanish songs,” for example, I have to wonder how they’re going to feel about the other styles on it.

Why do you choose to do your own music instead of being a cover artist?

Music is my creative/artistic outlet and for as long as I have something to express, I will want to create my own work.

Describe your song-writing process.

Most often, I get a vague lyrical idea. Words have a texture and a cadence, so usually a melody and a rhythm will issue forth from that idea fairly quickly. Then I develop the rest of the melody and fit the lyrical “story” to that. I have an easier time writing music than lyrics that I’m satisfied with, so I wind up with a lot of instrumental sections in songs.

What’s in store for you musically in 2017?

I have at least two releases planned — first I plan to compile all

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of my original Spanish music onto one album — past released material plus a couple of new songs. Then I have a short album in progress with a set of songs built around some specific experiences. As I’ve been assembling new material, some of the songs don’t really fit thematically with the ones planned for that album, so those will be released separately. As usual, I’m covering a wide range of stylistic territory.

I’m envisioning a moderate increase in live performances again. The last couple of years I’ve been doing less performing and more producing — I produced compilations of local, original music artists on the LEAP (Local Enterprising Artists Project) Sound Albums of 2015 and 2016. I will be producing albums for two of the 2016 artists as well: Cowboy Dan and Indigo Rose.

lucky to have built a base of supporters when there were “Community Coffeehouses” that catered to this and I came up during the first years of Caffe Mela when they actively supported local artists as headliners. Most of the bar/pub scene consists of venues where cover acts are more likely to succeed. These days, an original artist’s best bets are Eastside Coffee Co. in East Wenatchee or Wally’s House of Booze. One of LEAP’s goals is to redirect community support back toward local, original artists, so that is hopefully some positive evolution.

You have some staying power obviously, having performed locally for 10-plus years. What’s the local live music scene like compared to when you started (and I’m not talking about the groupies)?

I’m guessing the music thing doesn’t quite cover the bills. Tell me about your day job.

There are fewer opportunities for a local, original artist to showcase his/her work — “listening rooms.” I’m

What’s your favorite local venue or event to play?

These days it is the Centennial Park Summer Concert Series and Wally’s House of Booze. I enjoy playing at the Apple Blossom Festival too.

I am a research scientist at the Forestry Sciences Lab here. I hold a PhD in Ecology and Evolutionary Biology. I conduct research on the effectiveness of fish habitat restoration in rivers/streams and on the ecology

of the Douglas-fir tussock moth, a pest species that affects the management of Northwest forests. When I tell people, they often assume that scientists and musicians are two very opposite types of people, but both require similar mental processing.

You’ve used social media not only to promote your shows, but also to express your views, including politics among other topics. Is that an extension of being an artist who expresses himself musically?

Michael Carlos plays multiple instruments, including guitar, piano and accordion.

It is, but use of social media is not necessarily the best way to discuss issues as I’ve learned, the hard way.

It gives you the false sense that it is actual political engagement, when it is rife with potential to come across in a manner not intended and lead to misunderstandings. It can’t replace real discussion — both talking to people in a respectful manner and allowing the other person to challenge your ideas.

That said, if people find things that I post informative or enlightening, great. If people want to ignore them, that’s fine too.

If you could jam with any artist or group — living or dead — who would it be and what song would you play?

Too many to name, but something that I think would be really cool is to get a piano lesson from Chopin — Nocturne in E Flat Major Op.9 No.2.

Which local artist(s) — living this time — would you like to collaborate with?

Other than the LEAP artists, I’m looking forward to collaborating with Nancy Zahn, a jazz singer who is going to sing a re-make of my song “Beautiful and Cruel” (on my 2013 “Here it Comes” album). Rhia Foster is another jazz singer who I plan to use as a backing vocalist in the studio on a not-jazz-at-all new song. I would also love to collaborate with Markus Hoyer.

He is a guitar player who is fluent in many styles and who is a much more proficient guitarist than me. I might approach him about some studio work as well. F

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WHEELS OF WONDER

STORY BY SHARON ALTARAS PHOTOS BY MIKE BONNICKSEN

T

en years of chipping away at a 2.5-ton mechanical project has paid off for Tim Babst, who’s now just a couple of details away from seeing his dream vehicle completed.

The 28-year-old East Wenatchee resident rebuilt a 1962 Chevrolet Suburban-type truck and mounted it on a 1973 Chevrolet 4X4 frame with help from his late father.

It’s the ’60s truck he was after, and even acquiring one took about seven years.

“I noticed a truck just like mine sitting there, and I told my dad I was gonna have that truck one day.”

Tim Babst “My first day of sixth grade we were heading up to Sterling Middle School, and there was this old barn that sat up on the hill on 9th Street,” Babst recalls.

“I noticed a truck just like mine sitting there, and I told my dad I was gonna have that truck one day.”

That blue Chevrolet, which Babst now believes was a ’64, remained a highlight of his school commute for about a year-and-a-half, before it “disappeared.”

“All that time went by, and a couple of weeks before I graduated from Eastmont (High School), my dad took me out to the garage and told me, ‘If you want it, this is what we found, but it’s gonna take a lot of work.’ ”

A truck 12

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Tim Babst with his 1962 Chevrolet Suburban that’s built on a 1973 Chevrolet four-wheel drive pickup frame.

a decade in the making March / April 2017

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Clockwise from Top: The grill of the 1962 Suburban.

Babst is working to get the interior of the vehicle finished. He plans to add black shag carpet. He pulled the bench seat out of the 1973 pickup they used for the frame, because he liked it better than the stock seats.

Babst chose to power his vehicle with a 350 cubic-inch crate V-8.

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Babst’s father, Donny Babst, showed his son an eBay listing for the 1962 Chevrolet — also called a “Carryall” — which the younger Babst recalls was located on an Indian reservation in California.

They purchased the vehicle for $1,000, and picked it up from a third party in Oregon.

“It was definitely worse than what

we thought when we got all the paint and primer and Bondo off,” Babst says of his truck.

“The frame had been chopped up to be a lowrider, and there were a few cancer spots.”

“All the corners were smashed in, and there were six different layers of paint and primer,” continues Babst, who ultimately sanded it all down,

Babst chose the 1962 frame for the styling and the wraparound windshield. then hired someone to paint the truck blue.

“Both front fenders and rocker panels needed to be replaced.”

The father-son team found a ’73 Chevrolet 4X4 at EZ Auto Wrecking in East Wenatchee that would make the ’62 whole.

The ’73 was “considered totaled, “but we needed the running gear only,” Babst says.

In addition to the challenges presented by his old truck, Babst was learning his way around cars for the first time.

He says he’d helped his dad build other vehicles, “But I was so young I couldn’t do much but hold wrenches, turn keys.”

There was also the question of money, and time to acquire it.

His dad helped him out with “a little,” but he had to work and save for most things.

It was “definitely expensive,” recalls Babst, who says he’s spent close to $12,000 on the “big stuff” for the truck, which now has a crate 350 engine and four-barrel carburetor, along with a turbo 350 automatic transmission, power windows and 32-gallon gas tank.

An employee of Oxarc Steel in

Wenatchee, Babst received a certificate in diesel technology and an associate degree in business management from WyoTech in Laramie, Wyoming, a couple of years ago.

At times, he’s regretted taking on a truck project of this scale.

“I got it down to bare metal and was getting ready to paint,” he says. “Then I found other cars I wanted.”

“It’s one of those things that you can decide to do it or let it go, and probably never see it again,” he adds.

Perseverance pays off, and Babst showed his truck for the first time last October in honor of his dad, who’d died suddenly of an unexpected illness seven months prior.

“I parked next to my dad’s buddies, figured out where they were,” Babst recalls.

“It was a tribute, basically. I finally just had to put this in the show.”

At that time, the vehicle was complete except for a sound system, carpeting and a headliner, which Babst is currently installing.

“Then it’s as done as these things get,” he says. F

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HOME AND GARDEN

STORY BY DEE RIGGS PHOTOS BY MIKE BONNICKSEN

A resort at

home J

udy and Rich Winkelmann have learned some lessons in the 14 years they’ve been working on their one-acre garden near Leavenworth.

First off, wisteria vines play havoc with a wooden arbor.

“They pulled the old one down,” Judy says.

Then, there is the trumpet vine right next to the back deck.

“It’s gotten too big and it drops flower petals on the deck,” Judy says.

And lavender plants look great in a row but they’re more work than Judy expected.

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“Grass grows up in them and they don’t look so good,” she says.

The Winkelmanns have managed their problem areas: They replaced the wooden arbor with a metal one. They cut back the trumpet vine. And Judy gets in and does the necessary weeding on the lavendar.

When the Winkelmann’s moved from Sammamish to their new home in 2002, there was nothing but dirt around it. They hired Wenatchee landscaper Susan Cusick to grade the soil and her crew placed big boulders around the property.

Hummingbirds flock to the garden and the feeders in the area.

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Top: Rich and Judy Winkelmann spend a lot of time on their deck enjoying the views and wildlife in their garden at their home in Leavenworth. They have a one-acre garden that was graded by landscaper Susan Cusick and designed by Judy Winkelmann.

Right: This Tweedy’s lewisia plant, a native plant to the area, bloomed twice last year, which is rare according to Judy Winkelmann.

“She pictured the grass area as a river running around the house and the boulders to repeat the look of the skyline,” Judy says.

Rich is retired from marketing and sales for Dupont and Judy is a semi-retired graphic designer. She used those skills to plot where she would plant trees and shrubs.

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Clockwise from Top: Buzzing bees are a common sound in the garden, especially around the lavender.

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She also does a lot of research before buying a plant, shrub or tree.

She counts as a win the Robinson crabapple tree off the side of the back deck.

“It’s the right size and it’s very disease resistant,” she said.

Also in the win column is the planting of various trees to mostly hide a house that was built below 20

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their yard. The trees include a curly willow, an Austrian pine, aspens, honey locusts and a Douglas fir.

Evergreen trees on another part of the back yard create a privacy screen too. A black lace elderberry adds color to the mix.

Judy also knew before planting anything that she had to avoid roses, geraniums and arborvitae, which are treats for deer.

Rich is quick to point out that Judy, his wife of 51 years, is the creator of the garden.

“She is a visionary,” he says. “She can see things the way they will be, and she knows the colors, plants and placement, and then I come along and maintain them — and pull weeds.”

He added, “People say this is like a resort, and we agree. We love it.” F

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HEALTH

STORY BY MARGO CARROLL

Healthier

by nature S

can the aisles of just about any Wenatchee-area grocery store and you’ll find no shortage of confusing labels that didn’t exist in your grandmother’s day. “Low-fat,” “Reduced calorie,” “Sugar Free” and even “Low Glycemic Index” are enough to puzzle even the most health-conscious person. It can be confusing to know exactly which dietary advice to follow.

Eating organic foods is an option many people want to learn more about, and regardless of your other dietary constraints, eating organic is always a smart option. In fact, your grandmother’s grandmother probably lived off of an entirely organic diet.

Looking to switch to an organic-based diet? Nutritionist Beve Kindblade suggests starting by switching out just a few items and then adding more foods as you become comfortable with the diet. iStock Diaz 22 Fphoto/Antonio oothills March / April 2017

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Benefits of eating organic The benefits of eating an organic diet go beyond simply avoiding chemicals. Research is beginning to show that organic foods contain more nutrients like vitamin C and iron because of the mineral content in organically tended soil. Organic farming practices also support local communities and small-scale farming efforts, providing an economic incentive to go organic.

Usually switching to organic also means eating less-processed and fresher foods, according to nutritionist and registered dietitian Beve Kindblade, owner of Seattle Nutrition.

With a pleasant laugh and gentle accent telling of her North Carolina roots, Kindblade — a healthcare provider for over 26 years — shares how she helps her nutrition clients clean up their diets.

Involving your kids in the shopping can make it a lot easier to convince them to eat a healthy diet.

When picking up that crunchy bell pepper at Fred Meyer or Plaza Super Jet, it’s important to understand which produce labels hold weight and which do not. Plant and animal products labeled as “USDA Certified Organic” have been raised free of pesticides, herbicides, growth hormones and antibiotics that have become commonplace in the modern agricultural system.

They are also free of Genetically Modified Organisms (GMO’s) and High Fructose Corn Syrup.

Food can be also be grown by organic practices without yet being certified organic. Many smaller farms follow organic practices, but it takes time — and a lot of expense — to complete the process of becoming certified.

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Making the switch to organic For beginners, Kindblade recommends starting with the basics.

You don’t have to eat 100-percent organic to be healthier and feel better; you can start by switching out just a few items, she says. Then, you can add more fresh foods into your diet, and a wider variety of colors to your plate.

When making these dietary adjustments, Kindblade says, it’s important to make small, gradual changes in your eating habits. She notes that when her nutrition clients try to change too many things too quickly, they’re less likely to succeed.

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How to shop for organic ingredients on a budget Start by familiarizing yourself with labels and ingredient lists before you shop. “I encourage clients when they’re shopping and looking at food labels to choose foods that have the smallest number of ingredients,” says Kindblade.

If cost is the biggest factor keeping you from trying organic food, rest assured there are ways to eat organic on a budget. Grocery stores often carry organic foods under their less expensive store-brand label. As organic food options in grocery stores have expanded, prices have become more accessible and sometimes are even equivalent to non-organic foods.

As Kindblade sees it, more consumers buying organic food may also help drive down costs in the long run.

“We all have choices, and I think one of the most important things is that food manufacturers pay attention to how we spend our food dollars,” she notes.

Wenatchee health bar leads the way iStockphoto.com/boggy22

Making the switch to organic eating is easier with stores and farmers markets offering more organic options.

Paul T. Erickson photo

The Rad Thai at The Hunter’s Wife is made from zucchini noodles, carrot ribbons, cabbage, bell peppers, super seed butter, ginger, lime sauce, hemp seed and lime.

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Aside from changing your foodshopping habits, you can also seek out restaurants that serve primarily locally grown, organically raised foods.

Tandi Rolen, owner of The Hunter’s Wife Health Bar in Wenatchee, became so passionate about sharing the better health she achieved through clean eating that she decided to open the health bar in 2015. The restaurant received such an overwhelming welcome from the community at their small East Wenatchee bar that they moved to their current Wenatchee Avenue location in July 2016, and now have a sister location in Leavenworth.

The Hunter’s Wife Health Bar serves a 100-percent organic, plantbased menu full of options like juices, smoothies, waffles, pizza and salads.

They source as many local ingredients as possible — up to 90 percent during the spring and summer months — and are passionate about helping people eat healthier to be healthier.

Rolen shared that many of their customers come back after switch-

Paul T. Erickson photo Tandi Rolen opened The Hunter’s Wife Health Bar in East Wenatchee in 2015 after converting to a clean eating diet. She relocated last year to the Wenatchee Avenue location and opened a sister shop in Leavenworth.

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The Hunter’s Wife’s Under Pressure Juice is made from cucumber, celery, kale, romaine lettuce, lemon, ginger and apple.

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Paul T. Erickson photo

escaPe to the freestone inn & Discover the Many Pleasures of Winter Paul T. Erickson photo

Hunter’s Wife Health Bar at 112 N. Wenatchee Ave. serves a 100-percent organic, plant-based menu. ing to a more organic diet and say that they feel great, can sleep better, their skin has cleared up, or that their chronic headaches have gone away.

When asked what inspired her to start the business, Rolen energetically declares “eating this way changed my life and my career. My relationships are better, and my body has changed.

It would be unfair not to show other people this lifestyle.”

If you’re inspired to start changing your diet for the better, follow the simple advice of nutritionist Beve Kindblade and start with the basics.

You can be confident that, as Kindblade says, “people feel better when they change their diets and start eating healthier food.”

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Under Pressure Juice 1 whole apple 1/2 lemon 1-inch piece ginger 1 whole cucumber Generous handful celery Generous handful romaine lettuce Generous handful kale Place all ingredients in a highspeed blender with a little bit of water. Include as much celery, romaine and kale as you can fit in the blender. Blend on high until combined, then pour it through a strainer into a pitcher or large glass.

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SPRING CLEANING STORY BY RACHEL HANSEN PHOTOS BY MICHELLE NARANJO

Buy, sell, swap, give How to get social with spring cleaning

Tammy Conner carries laundry baskets full of giveaway items in front of her East Wenatchee home.

Members of the Facebook group Buy Nothing Wenatchee Valley pick up items from these baskets.

T

ammy Conner purges her clutter in bulk. During one closet-cleaning in January, she collected a heap to give away: a smartphone, a rug, books, shoes, nine forks, eight spoons …

She could have unloaded it at Goodwill, sold it or saved for a garage sale. But that’s not her style.

She offered everything as gifts on Buy Nothing Wenatchee Valley, a Facebook group where locals are encouraged to freely give away unwanted stuff, no strings attached.

“I’m a pastor’s wife — I never say anything about our church — but I just

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have it in me to give,” Conner said.

“As soon as I get something new, I give away something.”

She said she wishes she had 20 smartphones, because that’s how many people responded. Their pleas: “Please my screen JUST broke and I’m cutting my finger to work it.”

“I have an elderly disabled woman who could really use this for dialing 911 or medical emergencies for help.”

“I need a phone for my 11-year-old daughter. It would be so extremely helpful since she will be walking home from school ....”

Sometimes she draws names at

random. This time, she decided the single mom with a cut finger needed it most.

Buy Nothing Wenatchee Valley was started nearly three years ago by Sarah Robinson, an Everett transplant who modeled it after similar groups on the westside. It’s grown to nearly 1,500 members, with a handful of administrators, with a branch in Leavenworth and more pending in Chelan and Quincy.

“When we were growing up, we had this idea of borrowing a cup of sugar from your neighbor. We’re trying to get back to that,” said Kmbris

Bond, a Wenatchee artist and Buy Nothing administrator.

The rules are simple: No buying, selling, trading or bartering. All posts must “simmer” for 24 hours to give everyone a chance to express interest. Bond wants to see the Wenatchee Valley group evolve into more of a tight-knit community where people share tools, toys, books, seeds or pass along bags of clothes from person to person — give some, take some, pass it to the next person.

“This is one of those ways of helping people connect in the 21st century,” she said. “It has the potential of March / April 2017

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Top: Tammy Conner sets out a laundry basket in front of her house. The basket is full of items she is giving away through social media.

Bottom: Conner carries a jacket down the hallway to bag it up for a giveaway.

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creating the community that I want to see Wenatchee become.”

Buy Nothing Wenatchee Valley is unique among the 50 Facebook buy/ sell/give groups that are based in the Wenatchee Valley. Most are set up like traditional classified ads, where the first to comment usually gets first dibs on the item. About half of the buy/sell groups cater to a specific hobby or brand: Kids’ stuff, remote control cars, phones, American Girl dolls, you name it.

Stay-at-home mom Shae Birch is one of two administrators for one of the largest local groups — Wenatchee Buy, Sell, Trade — with more than 14,700 members.

She sees a variety of ways people make money on the site. Some refurbish old furniture into shabby chic masterpieces. Some buy storage units and sell off the treasures. Most folks are trying to unload their old stuff — tires, clothes, cars, anything.

Her advice on selling success: Give as many details as possible, take photos and meet in public areas.

“Around in the valley seems to be safe, but there’s always the one person who can ruin it for anyone,” she said. “I

Tammy Conner labels each bag with the name of the recipient and places all bagged items in laundry baskets in front of her house. Recipients can pick up their items when it’s convenient for them on the specified day. haven’t had anything happen to me personally, but I want to make sure people are being vigilant.”

She volunteered to help facilitate the group about a year ago as a way to give

back to the community.

“I enjoy being a mediator and helping people work out problems,” she said. “I find it really rewarding to sit down and do some good for the community.”

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Top: Tammy Conner looks through some of the DVDs in her collection. She says her goal is to give as many of them away as possible this year.

Bottom: Conner posts a drink dispenser she wants to give away on the Buy Nothing Wenatchee Valley Facebook group page.

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Eight rules of Facebook commerce: Consider community: Ask yourself what you need more — cash or karma. Is the item a re-gift? Is there sentimental value? Too busy for the selling process? If the answer is yes, gift it.

Find the right group(s): Consider the audience. Baby stuff is best advertised to the 2,000 parents on Wenatchee Kids Buy, Sell, Trade. Old couch? Try a bigger, more general audience. Wherever you post, be sure to read the group rules listed on the right side of the group’s home page.

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Details: Pack all the specifics you can into a short, bulleted description, including measurements, color, brand, size, features and defects.

Price it right: Research how much similar items are going for, new and used. A good benchmark is 30 percent of the cost to buy it new.

The bite: In most groups, items are sold first come, first served. Buy Nothing groups require that you wait 24 hours before choosing a recipient, so everyone has a chance to express their interest. Read the group rules.

Use caution: On Craigslist or Facebook, opportunity abounds for would-be criminals. Be careful giving your home address. It’s usually safer to meet in a public place, like a store parking lot with cameras. Take a friend along. Consider all transactions cash only.

Mark it sold: Do other buyers a courtesy by marking it “sold” under the “your items” tab on the group’s homepage. If nobody expressed interest, try typing “bump” in the post’s comments to move the post back to the top of the group’s feed.

Again, check the rules; some groups limit “bumps.” F

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FOOTHILLS PHOTO CONTEST

J

udges for the 2017 Foothills Photo Contest had their work cut out for them with more than 240 entries to consider. Entries were separated into two categories: People and Landscape.

Contest rules remain unchanged from past years: the photo had to be shot in North Central Washington during the 2016 calendar year and the image couldn’t be dramatically manipulated electronically.

Over the next 17 pages, you’ll find the Top 3 finishers and honorable mention images in both categories. The top finisher in each category received $100 in prize money, while the second- and third-place finishers in each category received $50 and $25 respectively.

We thank the photographers who submitted entries in this year’s contest. To view all entries, visit ncwfoothills.com.

The judges Wenatchee World photo editor Don Seabrook, World photographer Mike Bonnicksen and World multimedia editor Michelle Naranjo reviewed entries on Jan. 19. They did not know the names of the photographers as they selected their favorite images.

FIRST PLACE, PEOPLE Photo by MICHAEL LONG North Central Washington has so many opportunities to enjoy the heat and water that is available to all of us during summer.

It can get pretty hot, but, we are blessed to have options to allow us to cool off. And, if we can have fun while we do it?

How lucky we are!

Judges’ comments

The winners are...

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Judges had a difficult time determining our favorite photograph in the people category as each of the top four photographs could have topped the list. We finally decided on the photograph of the three tubers because we thought the image had all of the qualities we love in the category. It’s a tightly cropped image with wonderful expressions. It captures a moment in time where the girls are lifted up from the tube and their hair is flying. From experience, we know how hard it is to photograph from a moving boat so we were impressed how sharp the picture is.

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SECOND PLACE, PEOPLE

Photo by MAGGIE JONES My most favorite time of the year in the valley is when the spring wildflowers blanket the foothills. Seas of balsamroot glow goldenrod.

I followed my daughter around through fields of these flowers, when suddenly she turned toward me and I was able to capture this magic.

Shot on Badger Mountain with my Nikon D610, 50mm 1.4 in April 2016.

Judges’ comments Our second-place choice is a wonderful portrait made in a field of flowers. We like the muted colors, the facial expression of the child and the composition using the rule of thirds and a leading line from the horizon. We also liked how the photographer came down to the level of the child, making it a more intimate portrait.

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THIRD PLACE, PEOPLE Photo by HOLLY DIAZ This is a photo of my son Nolan and my husband playing in the snow at Squilchuck Lodge at Squilchuck State Park outside of Wenatchee on Dec. 12, 2016. I took this photo with my Nikon D3300 camera and no editing processes have been applied. I really love the lighting of this photo and how the composition so perfectly captured the fun the two were having.

Judges’ comments We all loved the fun expression of the infant but also that the photographer left the face of the person holding the baby in the frame. That helps continue the feeling of joy the picture brings. Tight cropping and shallow depth of field brings the focus right to the subjects.

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FIRST PLACE, LANDSCAPE Photo by MATTHEW TANGEMAN Big landscapes, tiny people. One of my favorite kind of scenes to capture. This was taken dropping in on another day during one of the best weeks of backcountry skiing I’ve had, on Lichtenberg Mountain near Stevens Pass.

Judges’ comments Judges voted this image as their No. 1 choice for a variety of reasons. The dramatic backlighting brings the jagged edge of the mountains as a focal point. We liked the backdrop of the fog and low clouds. The leading line of the mountaintop brings the eye down to the people in the image who provide scale. Well done.

SECOND PLACE, LANDSCAPE Photo by PETE FREUND This picture was taken along the shores of Manson looking back at Chelan on Lake Chelan with a neutral density filter with a long exposure to create the silky effect.

Judges’ comments What the first-place image provided in dramatic lighting and visual excitement, this image gives the opposite in its subtle tones and smooth texture. The photographer shows us their artful eye in making a simple scene a beautiful one.

Judges noted that the line of the river’s edge does not cut through the center of the photograph and the muted reflections of the mountains follow the feeling of calmness the image gives us as a whole.

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THIRD PLACE, LANDSCAPE

Photo by KAREN EADIE This photo was taken on the bridge over Peshastin Creek turning in to Valleyhi, looking through the sides of the bridge like a window.

Judges’ comments Among the many entries that featured fall leaves, we liked this image for its composition and creativity.

The photographer looked beyond the beauty of the area to frame leaves through a bridge opening and beyond the leaves part of the creek.

Thinking beyond what most people see sets one’s work apart from the group of entries.

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HONORABLE MENTION, PEOPLE

Photo by MAGGIE JONES Taken on the Waterville Plateau in June 2016. The wind was blowing, causing the fields of green wheat to look like waves on the ocean. Shot with my Nikon D610, 50mm 1.4.

Judges’ comments The texture of the wheat complements the softness of the dress in this portrait. Judges also like the expression of the subject. We thought if the photographer could have put the woman off to the side it may have been a stronger photograph overall.

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HONORABLE MENTION, LANDSCAPE

Photo by JANET BAUER In early December this past year in Winthrop, the snow hadn’t come yet and the crabapple trees were still loaded with fruit. A flock of beautiful Bohemian Waxwings spent most of a morning flying in from neighboring trees plucking one apple at a time. I love the festive color of the apples being complemented by the elegance of the waxwing.

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Judges’ comments We liked the way the photographer tied in the background of the berries to what the subject was doing — eating one of the berries.

The use of a long lens and shallow depth of field helps us to focus in on the bird yet see enough of what was around it to tell the story.

HONORABLE MENTION, PEOPLE

Photo by BRENDAN MORRISON This photo was taken up the Icicle River outside of Leavenworth. It was a hot summer day and we decided to take our hammocks out and hang out by the cool river in the shade. I like this photo because it is a nice contrast of the racing river next to the subject who is just relaxing and reading his book.

Judges’ comments Even though the subject was in the shade, that also told the story of finding a cool spot on a sunny day to enjoy a good book.

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HONORABLE MENTION, LANDSCAPE Photo by MAGGIE JONES Wheat harvest 2016 on the Waterville Plateau. I sat in that field and waited for the combine to approach. I was nervous about the high sun, but was able to adjust settings to avoid blow out. Shot with my Nikon D610, 50mm 1.4.

Judges’ comments Taking the combine out of the center of the frame may have helped this photograph, but we still enjoyed the low point of view with the wheat in the foreground and the puffy clouds in the sky. Judges commented that this has a nostalgic look and feel to it.

HONORABLE MENTION, PEOPLE Photo by BRENDAN MORRISON This photo was taken on Lake Wenatchee in mid-December. The temperatures were frigid, but the lake was smooth like glass and perfect for a mid-winter paddle around the lake.

I like this photo because it brings a sport that is normally only seen in the summer, and brings it into the cold winter environment. I also like how the red color of the kayak pops out from the cold blue surroundings.

Judges’ comments Judges enjoyed this photograph that puts the viewer in the scene. We like the ripples in the lake and that the motion of the kayaker takes us out to the foggy horizon.

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HONORABLE MENTION, LANDSCAPE

Photo by PETE FREUND This photo was taken along Blewett Pass on Highway 97 of Scotty Creek. It was taken with a neutral density filter while it was snowing.

Judges’ comments A slow shutter speed and the use of a tripod or sturdy hands create a beautiful snowy scenic. The judges like the simplicity of the scene and were interested in the subtle streaks made from falling snow with the slower shutter speed.

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HONORABLE MENTION, PEOPLE

HONORABLE MENTION, LANDSCAPE Photo by BRENDAN MORRISON Photo by DAVID ERHO This photo is of my youngest daughter, Alina. It was taken this fall at Annie’s Fun Farm in East Wenatchee. No “process” here, just one of those days where I have my camera with me and am enjoying watching my kids experience new things.

I took this picture in Farmer, which is far away from other cities and has little to no light pollution. There are a number of abandoned structures which provide interesting foreground subjects for star photos. For this shot, I used a remote to do a long exposure shot of the stars and the two barns. The shutter was open for 386 seconds which allowed me to get some streaking in the stars and brighten up the foreground with a headlamp.

Judges’ comments Judges like the use of this technique of a slow shutter speed to create streaks in the sky as the earth spins.

I like this picture because my daughter was so determined to pull the cart herself after watching her older siblings do it for a while. The pumpkin-lined path provides some nice context to the scene.

Judges’ comments This photograph is well framed with the line of pumpkins along the path. The photographer grabbed the moment of time when the girl looked back just a bit, showing her face and inquisitive expression.

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HONORABLE MENTION, PEOPLE Photo by JANELL BOWLING This photo was taken on my iPhone with my grandkids at the Molson museum at Molson, 15 miles northeast of Oroville. I just love the look on their faces. They were just so relaxed, enjoying the experience at the old ghost town.

Judges’ comments The use of black and white helps bring the viewer into the era of the old machinery the children are on. We liked that the photographer put the subjects off to the side and let their natural expressions show what they were feeling without having them look at the camera.

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HONORABLE MENTION, LANDSCAPE

Photo by MATTHEW TANGEMAN I’ve driven past this spot, at Washington Pass on Highway 20, so many times, and always wondered what the perspective would be like looking back towards Liberty Bell. One early morning in October, I watched from the car as the sun broke from an overcast sky, illuminating the larch trees and beginning to melt the frost. I decided now was the time to get the shot I’ve always wondered about, and promptly pulled over and sprinted out into the field, much to the confusion of everyone in the car!

Judges’ comments The use of a vertical format helps focus the attention to the reflection of the mountain in the stream of water in the meadow.

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EDITOR’S CHOICE

Photo by BRENDAN MORRISON This photo was taken at Camas Meadows off the Blewett Pass Highway. We had originally just gone up to the meadows to take photos of the stars on the night of the new moon. After taking photos for a few minutes, we noticed a faint color appearing on the horizon. Before long, a full on solar storm was taking place in front of our eyes, bringing a dazzling display of green and purple colors to the night sky.

I like this photo because it shows something that is rarely seen in North Central Washington. Most people assume you would have to travel a lot farther north to experience this natural phenomenon, but if you get lucky you can see it right in your backyard.

Editor’s comments After judges are done picking their favorite photos from among all entries, I pick my favorite photo from the remaining images. I really enjoy the lush shades of purple in this Brendan Morrison photo. The peaceful setting is a place I would like to visit someday.

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GREAT WINE. GREAT FOOD. GREAT FUN. 7TH ANNUAL

It’s the largest gathering of wineries in the region, and the only professionally-judged wine event dedicated to wines produced in Chelan, Douglas, Grant and Okanogan counties.

And this year it’s bigger than ever—more food, wine, beers, ciders, distilleries and eateries.

Saturday, August 26 6pm to 9pm Town Toyota Center, Wenatchee Tickets $45 each • A limited number of VIP tickets available for $75 each Available online at wenatcheewineandfood.com Presented by Foothills Magazine

OOTHILLS

WENATCHEE ❆ LEAVENWORTH ❆ CHELAN AND ALL OF NORTH CENTRAL WASHINGTON

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E-mail us at info@wenatrhceewineandfood.com March / April 2017

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STORY BY RICK STEIGMEYER

PHOTOS BY MICHELLE NARANJO

Serena Stephenson, left, chats with tasting room employee Christina White during a mid-January visit.

Rocky Pond off to a Winery tasty start D

avid and Michelle Dufenhorst grew their love for fine wine in the most romantic way. They bicycled and hiked their way through the vineyard country of France and Italy, stopping often along the way to gather with friends at quaint local wineries. There, over regional food 54

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and wine, they dreamed of one day planting a European-style vineyard of their own, where family and friends could gather to celebrate the land and the work of wine and food production.

“We’d never done a biking vacation before,” said David Dufenhorst,

co-owner with his wife of Rocky Pond Winery. “We went to all these familyowned wineries and were struck by the pride and attention to quality of the food and the wine that had been offered by these families for generations. We decided we’d really like to do something like that with our kids.”

THE VINE

Rocky Pond Winery released its first wines last summer, with more releases expected later this year.

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Top: The entrance to Rocky Pond Winery’s Chelan tasting room on Woodin Avenue.

The young winery also has a tasting room in Woodinville.

Bottom: Inside the Rocky Pond tasting room in downtown Chelan.

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Their dream was realized a few years ago when they found property along the Columbia River, a perfect fit for their new home with acreage to plant a vineyard and plans to eventually build a winery. What started as a modest hobby with 10 acres of vineyard quickly grew to a full-fledged business when, in 2013, the couple purchased the established Clos CheValle Vineyards overlooking the south shore of Lake Chelan. That vineyard, planted in 2004, has been a respected source of mainly white variety wine grapes for Chelan-area wineries.

Purchase of the vineyard also offered a crew of experienced vineyard employees eager for more work. The Dufenhorsts’ Double D Vineyard near Orondo expanded from 10 acres to 55, then to nearly 100 acres on former orchard land.

Dufenhorst brought in experienced vintners Dick Boushey and Ron Bunnell to look at the site. They confirmed Dufenhorst’s hopes that the soil and Columbia River micro-

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Rocky Pond owners David and Michelle Dufenhorst. climate was ideal for growing grapes.

“When I had two guys like that tell me I had a great site, my confidence grew,” he said.

Rocky Pond opened an elegant tasting room in downtown Chelan last summer. The winery also has a tasting room in Woodinville’s warehouse district.

The Dufenhorsts were introduced to Lake Chelan by friends after moving to Seattle several years ago. David is CEO and chief investment officer at Security Properties, a multi-family residential developer and investor.

Michelle is a licensed physical therapist.

Washington’s burgeoning wine industry made it a natural for investment. Central Washington shares latitude, climate and geological similarities of Europe’s well known wine regions. Lake Chelan, long established as a popular tourist area, had the people flow to offer a new winery business success.

“It has the same latitude as Bordeaux and the ideal, dry, pest-free climate. I think this area is underestimated in the wine world,” said Jill Babcock, Rocky Pond’s Chelan tasting room manager. Babcock worked as an employee trainer for Starbucks before moving to the wine industry.

She worked for Columbia Winery in Woodinville before Rocky Pond found

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Photo provided

Wenatchee Wine & Food Festival judges selected Rocky Pond Winery’s 2013 Late Harvest Riesling as Best Dessert Wine.

Sarah McKenzie, left, and Liza Rickey share a laugh during a mid-January visit to the Rocky Pond tasting room.

A meat and cheese plate is paired with Rocky Pond’s 2014 Chardonnay at the winery’s tasting room in downtown Chelan.

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her and convinced her to move to Chelan.

“Personally, I think we will be the next Walla Walla in a few years. We already have the tourists. We’re just adding to what’s already here,” she said.

The dream is just getting started, said Dufenhorst.

Private events were held last summer at the Rocky Pond home site in Orondo. A music and event venue was set up at the Double D Vineyard. Weddings, concerts and other invitation events will be held there again this year. And yes, there is a rocky pond at the site. Canoe races were held for the winery’s first wine club harvest event last year.

A wine production plant, an indoor events center, European-style wine caves and a boat dock are all still in the planning stages at another property closer to Orondo.

Bunnell was hired as winemaker and consultant. He brings more than 25 years winemaking experience at some of California and Washington’s most prestigious wineries, as well as working as a consultant for many small Napa wineries. He worked for Charles Krug, Beringer Vineyards and Kendall-Jackson before moving to Washington in 1996 to work as head red winemaker for Chateau Ste. Michelle. He founded his own, The March / April 2017

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Tasting room manager Jill Babcock pours a glass March of Syrah for2017 a customer.

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Wine glasses hang above the bar, ready for a busy day at the Chelan tasting room.

Bunnell Family Cellar, in 2004.

Rocky Pond Winery released its first wines to much acclaim last summer. Its 2013 Late Harvest Riesling won Best Dessert Wine at the 2016 Wenatchee Wine & Food Festival.

Current releases lean heavily toward white wines made from the 30-acre Clos CheValle vineyard. Riesling is made in dry, classic and late harvest styles. Floral Viognier is bottled as a 100 percent varietal, and is in two blends. Sauvignon Blanc is the first offering from the Double D Vineyard, with a Chardonnay soon to come.

A 2014 Chardonnay is sourced from Yakima’s Rattlesnake hills.

More reds, including a Cabernet Sauvignon, will be released later this year, adding to the 2015 La Domestique — a Bordeaux-style blend of Merlot, Cabernet Sauvignon and Malbec — and the 2015 Double D Syrah. Other red varieties planted and soon to come include Tempranillo, Petite Sirah, Cabernet Franc and Grenache along with Merlot, Malbec and Syrah. F

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UPON FURTHER REVIEW

A TASTE OF NCW WINES WITH BARB ROBERTSON

Viento Ridge 2009 Sangiovese, $18

Milbrandt Vineyards 2014 Viognier, $22

Although I’m reviewing the Sangiovese today, Viento Ridge also offers a nice 2009 Cabernet Sauvignon and 2009 Petit Verdot. All three of these wines sell for under $20 and are great values. This Sangiovese shows its age a little bit with its brick color. Time has mellowed the acidity but there is still a lot of bright cherry in the nose and on the palate. It has also taken on some chocolatey flavors. It reminds me of a cherry Tootsie Pop. My husband and I enjoyed the wine with pastitsio, a Greek version of lasagna, but the wine has a medium body and enough versatility to go with a variety of foods, including Mexican.

I closed my eyes and imagined myself on a tropical island somewhere with the waves crashing, my toes in warm sand and the aromas of tropical fruit floating in the air. Then I opened my eyes and found myself in my living room cupping the Milbrandt Viognier in my hands. Yes, typically you hold the glass by the stem, but I was warming the wine up a little bit to lift the island spirit out of the glass. This is such a pretty, voluptuous wine, with mango, citrus blossoms, jungle flowers and river essence — yummers. Food? To go along with the tropical theme, I really like the fresh prawns while I’m in Mexico; this wine would pair so well. I feel like a glutton already.

Lost River Winery 2014 Rainshadow, $16 I’ve enjoyed Lost River wines for at least 12 years. It’s been fun to watch them mature and gain recognition. They’ve kept their prices reasonable as their quality has grown, which is always appreciated. The Rainshadow is a traditional white Bordeaux blend with 60% Semillon and 40% Sauvignon Blanc. The nose is full of fig, green apple and meadow. These notes carry through to the palate while picking up additional tones of tropical citrus. The Rainshadow is a full mouth of zesty, bright goodness. You can drink it now, or lay it down for a few years to let the flavors develop even further.

Oysters would be an enjoyable accompaniment, or you could go the opposite way and try it with pasta and white sauce.

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, 62

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as well as the Mission Street Bistro Wine 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 2011-16 Wenatchee Wine & Food Festival wine competition and the Washington State Fair 2015-16.

UPON FURTHER REVIEW

Rocky Pond Winery 2015 Syrah, $39 I had dinner on the run the evening that I opened this bottle because it was a go-go kind of day. As I was finally settling down, I remembered I had wine sitting on the counter that needed attention. Actually, it was calling out my name. I’m glad I heeded the call because it was just what I needed to center myself. The color glinted a youthful opaque purple red, and warm vanilla and berry notes lifted from the glass. My first sip brought smooth dark fruit that had underlying herbal and tea notes.

After the wine sat in my glass for a few more minutes, it became more complex with the warmth of the vanilla turning more caramel. This is a full-bodied wine that was wonderful on its own on a dark cold night, but I think it would be really shine with lamb or a dry-aged steak.

— Barb Robertson

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THE BUZZ

A mojito garnished with lime and mint. Besides making the drink look good, topping a drink with sprigs of mint (which are gently slapped between the bartenders hands) gives the drink a minty aroma that reaches the drinker before they take a sip.

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STORY BY HOLLY THORPE PHOTOS BY MICHELLE NARANJO

Getting geeky about

garnishes: why, when and what to do with them

A

Visit

buzzncw.com to find out more

martini has its olive, a Manhattan, its cherry. Many classic cocktails have their own iconic garnishes. But does a garnish — be it a lemon twist, a cinnamon stick, or a dried flower — really change the way we drink?

Totally. Craft bartenders put as much attention and care into what they garnish your drink with as they do in making the drink itself.

To learn more, BUZZ NCW spoke with Eric Splittgerber, manager at the Grotto bar at Sleeping Lady Mountain Resort in Leavenworth, and Top Rojanasthien, owner of The Thai Restaurant & Bar. Splittgerber began dabbling in craft cocktails five years ago at his home bar in Seattle, and Rojanasthien has bartended for nearly a decade in places including Seattle and Thailand.

They shared with us the range of reasons behind your cocktails’ adornments.

What have you learned about garnishes as a bartender that you didn’t know as a casual drinker?

What’s surprised you most about what you’ve learned?

Splittgerber: How many different ways there are to use citrus peel. No pith (the white bit under the skin) expels a brighter flavor, extra pith brings an essential bitterness to certain drinks. Expressing the oil over the drink raw versus flamed (giving a gentle caramel aroma). Adding the peel to the drink versus discarding it as is traditional with a sazerac. There are so many ways to use your ingredients as a bartender, it’s fantastic.

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A gin martini garnished with olives. The brininess of olives can impart a unique flavor to the drink. Some leave them in and let them infuse the drink, others remove them and eat them (or not) separately.

A martini garnished with a lemon twist.

This creative twist (pun intended) on the classic lemon peel garnish combines form and function.

What aesthetic purpose do garnishes serve? Why is it important to you that your drinks look pretty anyway?

S: All garnishes should at least look beautiful and raise up the perceived 66

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a nice thick head in a curvy pilsner glass?

Garnishes serve a similar purpose.

They help draw the eye to the drink, making it look delicious before you even taste it. Garnishes should also give you an idea of what the drink is about. Is it tropical?

Then yes, a pineapple garnish would make sense. Lots of citrus in the drink calls for lemons and limes.

They also Behind the bar at the Grotto bar at Sleeping Lady Mountain showcase the imagiResort in Leavenworth. Here, garnishes like citrus peels are nation of the barprepared for drinks. tender and creativity of the bar. But form has its limits. The garnish should not get in the way of value of the cocktail. However, a enjoying the drink. The garnish should functional garnish brings up the actual not have to be removed to drink the value of the cocktail as well! cocktail. A garnish should never make the drink worse.

Rojanasthien: Garnishes should have both form and function. Just like with Are all the garnishes you use food, people eat, in this case, drink, functional? with their eyes first. Even something so simple as a beer. What looks better?

S: A properly employed garnish is a A flat beer with no foam in a random glass from the cupboard, or a beer with core part of the ingredient list. It adds

A Manhattan garnished with a cherry. Dark cherries have a lot of flavor and aren’t as sweet as the bright red maraschino cherry garnishes.

Cocktails garnished with lemon.

an essential flavor and aroma that takes a well-made drink from 10 to 11.

R: Garnishes should highlight and complement the drink. Simple example is a lime on a gin and tonic. Having an orange twist on the rim of an OldFashioned not only looks pretty, but when you drink it, you can smell the aromatic oils coming from the twist.

That “completes” the cocktail. Fruit used as a garnish should be present somewhere in the cocktail. That way, when you eat or nibble it, it highlights those flavors. Garnishes that don’t add aroma or flavor, unless they help tell the story of the cocktail in some way, to me are completely pointless. The garnish, if meant to be squeezed into the drink, needs to be cut accordingly.

Should the olive be eaten before or after the martini is finished? What about the cherry in a Manhattan?

Is there any traditional order to do it in?

S: Once the drink is in your hands, you’re in charge of your experience.

I’d recommend leaving lemon twists in cocktails and eating martini olives

throughout the drink. Also, if your Manhattan or old-fashioned comes with a fancy cherry (typically the darker ones), please eat it! They’re incredibly tasty.

R: You should eat the garnish whenever you want, but I like them at the end. It’s like a palate cleanser and treat before my next cocktail. And people should stop ordering extra olives with their martini; it’s a drink, not a salad buffet.

Anything else you’d like to add?

S: Always spank mint garnish between your hands before dressing up a drink.

It releases incredible aromas that would never be realized if you just stuck the bud in your mojito. I don’t believe in faux pas when it comes to cocktails, but it’s such a shame when a bartender skips this step!

Hear more about BUZZ NCW on The Quake 102.1 every Thursday and Friday afternoon! thequake1021.com

R: As a bartender, you need to realize that in this age of social media, all drinks you put out need to be “picture ready.” You never know when people will see a pic of a drink you mixed online and judge your skills based on it. F March / April 2017

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THE SCENE

PHOTOS BY PAUL T. ERICKSON

‘Cool’ Combo

Clockwise from Top: Wenatchee Big Band drummer Stan Fishburn of Lake Wenatchee finds the groove during rehearsal.

Soloists Nancy Zahn of East Wenatchee and Mike Kintner of Wenatchee sing “Moonlight Serenade,” during rehearsal.

Tim Miller of Wenatchee works the keys of his saxophone during rehearsal.

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T

he Apollo Club Men’s Chorus and Wenatchee Big Band joined forces in mid-February for “A ‘Cool’ Winter’s Night” concert at the Numerica Performing Arts Center.

It’s the first time the two groups have performed a concert together. The Apollo Club traces its roots back to 1910, while Wenatchee Big Band was formed about 30 years ago.

Paul T. Erickson captured some images as the two groups rehearsed in late January at Wenatchee Valley College’s Music and Art Center. F

Clockwise from Top: Apollo Club director Ron Bermingham leads rehearsal.

The Wenatchee Big Band trumpet section plays during rehearsal with the Apollo Club. From right to left are Bob Goodman of East Wenatchee, Ed Womack of Wenatchee, Nick Ruddell of Wenatchee and Frank Geiger of East Wenatchee.

Ron Bermingham, left, director of the Apollo Club Men’s Choir, and Tim Zanol, director of the Wenatchee Big Band, discuss musical arrangements.

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PARTING SHOT

PHOTO BY MIKE BONNICKSEN

Light shines through the clouds, seen from East Wenatchee, near Pangborn Memorial Airport on the last day of January.

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

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