Foothills Magazine July-August 2017

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

OOTHILLS July-August 2017

ADD SOME PUNCH TO YOUR SUMMER Inside Under the stars Region’s camping spots offer variety

We all scream Whistlepunk Ice Cream is a local flavor

Mr. Red Nose L-Bow gets Spotlight treatment

EDITOR’S LETTER

Good

summer reading I

f you believe variety is the spice of life, then this is your issue.

Inside these pages, you’ll find stories that include Pete Beaumont, a Quincy-area orchardist who in the past five years has built a reputation as a darn fine winemaker with his Beaumont Cellars label, and Matt Collins, a former fish biologist from Leavenworth who has found his professional calling as an ice cream maker.

You can also read about a trio of athletes from Okanogan County (Shawn Best II and Wyatt Covington) and Grant County (Rose Jones) who ride the professional rodeo circuit, including a stop in May at the Hell on Hooves rodeo at the Town Toyota Center in Wenatchee.

And then there’s Luke Boyce, who most of us know better as L-Bow the Clown. Luke was kind enough to answer some questions about his dual professional life as a journeyman plumber and clown entertainer. He’s been doing the professional clown thing for more than 15 years.

If you’re looking for practical pieces, then be sure to read former Wenatchee World sports editor David Heiling’s piece on his favorite camping spots in North Central Washington and BUZZ NCW editor Holly Thorpe’s cover story on summer punch. Her story includes recipes for two knock-out punches.

It all adds up to some good summer reading. We travel well, so be sure to take us with you, whether you’re sitting in your favorite chair in your backyard, hiking to the top of Saddle Rock or camping along the shore of Lake Chelan.

I received an email from Suellen Harris about a story in the May-June issue that looked at area book clubs.

A line in that story stated the Mary Kazda Book Club, started in 1970 in Quincy, is the longest-running book club served by the North Central Regional Library system. A true statement, but as Suellen points out, the club she belongs to — The Zetetic Book Club of Wenatchee — was founded in 1914 and has been served by the Wenatchee Public Library since before it became part of the regional library system. The group meets twice most months from September through June, according to Suellen.

So kudos to the roughly 20 women who are keeping the long tradition of the Zetetic club alive and thriving.

Marco Martinez, editor foothills@wenatcheeworld.com

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G R E A T W I N E. G R E A T F O O D. G R E A T F U N.

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

Sponsored by

Port of Chelan County • Banner Bank • Spokane Industries • Port of Douglas County • Haglund’s Trophies • Moss-Adams, LLP Washington Trust Bank • Visconti’s Italian Restaurant • Blue Horizon Insurance & Financial Services • Tastebuds Coffee & Wine July / August Foothills 3 Great Northwest Wine • Wenatchee Valley Museum & Cultural Center • Town Toyota Center • Wenatchee Valley2017 Chamber of Commerce

Focus Focus «««««««««««««

Photo by Julie Burdick 4

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S

ummer means fun. And fun comes in many different forms. In the next eight pages, our advertisers share their own version of summer fun.

It’s part of a new feature we’re calling Focus. It allows our advertisers to spotlight some of the things they do best.

Look for Focus sections in upcoming issues of Foothills.

FOCUS

Photos by Julie Burdick

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Dress: Dex Navy Braided Strap Jumper » $89 Sweater: Bishop + Young Rust Ribbed Duster » $95 Clutch: Cofi Platinum Leather » $155 Necklace: Charles Albert Sterling Box Chain » $19.50 Pendant: Charles Albert Silver Citrine Quartz Point » $105 Ring: Charles Albert Sterling Silver Quartz Ring » $105 Top: Maven West White Peplum » $148 Button-up Top: Fifteen Twenty Indigo » $165 Jeans: Paige Skyline Straight » $189 Necklace: Karlite Mystic Kyanite Black & Blue » $160

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“An “An artist artist with with a track a track hoe” hoe” L AU R A LMAU R AC R AHM E KR,AC S T. H ELK AU , SRT. E NL TAU WRI ENNE TRYW I N E RY

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FOCUS

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Contents

40 Under the stars

Site options for novice and veteran campers

16 High and low

Managing editor Cal FitzSimmons (509) 665-1176 fitzsimmons@wenatcheeworld.com Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com

18 Mr. Fun

General Manager, Advertising and sales Andrea Andrus (509) 664-7136 andrus@wenatcheeworld.com

50 Riding for glory 58 The real deal

Local rodeo stars share their stories

22 One-family truck

Ron Marks is latest in family to own this 1970 Ford F-100

A BIMONTHLY LIFESTYLE MAGAZINE ABOUT NORTH CENTRAL WASHINGTON

Publisher Rufus Woods rwoods@wenatcheeworld.com

A look at the region’s extremes

Luke Boyce is comfortable in L-Bow the Clown’s skin

OOTHILLS

Design Nancy Phillips

www.hardrow.com Lake Chelan & Leavenworth Original artwork by Jon Klassen. www.hardrow.com

Contributing editor Russ Hemphill Proofreader Joanne Saliby

Pete Beaumont proves he’s no one-hit-wonder

Get a $75 rebate on a Smart Thermostat

Foothills Magazine is published bi-monthly

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

26 Against the wind

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

Architect designed Orondo-area home to fit the area

Copyright 2017 with all rights reserved.

Reproduction in whole or part is prohibited without written permission.

32 The full scoop

Whistlepunk Ice Cream is big on flavor

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7070 Summer Summer in a glass in a glass

Punch recipes Punchfor recipes your for backyard your backyard bash bash

COVER PHOTO: Photo by Michelle Naranjo. A glass of champagne punch garnished with fresh mint and blackberries, right, and a glass of pineapple-infused pisco punch garnished with pineapple and dried roses.

July / August 2017

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FAST FIVE

3

BY MIKEBYIRWIN MIKE IRWIN

EXPLORING THE FAR EAST

Extremes edition

The shape of Chelan County is downright squiggly, due to borders defined by mountains and rivers. So it’s good to note a few of the county’s compass points, including its easternmost extremity — which happens to be midway across Wells Dam. Managers at the Douglas County PUD, which operates the dam, say no plaque — not even a Mylar balloon — marks the spot.

But we figure the farthest-east molecule of Chelan County to be about 2,230 feet from the Wells Dam overlook, which has been recently rehabbed with restrooms and displays. Bonus fact: The county’s westernmost point is near the Pacific Crest Trail about 1.5 miles north of Fortune Mountain.

1

DEEPENING OUR UNDERSTANDING

4

All you amateur limnologists — eggheads who study inland bodies of water — have no doubt dived into the facts regarding the depth of Lake Chelan. Plunging more than 1,500 feet, the chilly abyss is the deepest lake in Washington, third deepest in the U.S. and 28th deepest in the world. In 1967, scientists estimated Lake Chelan’s deepest point (1,529 feet) to be sitting near the mouth of Big Goat Creek. Add a 154-foot-deep coating of bottom sediment and you’ve got … well, a murky mess down below.

One tidbit to help keep our pride in check: Hells Canyon on the Washington-Idaho border is 7,993 feet deep.

2 16

While most of North Central Washington seems sparsely occupied, the region’s cities are pretty darned dense. (Not mentally, but population-wise.)

Sure, it’s no surprise that Wenatchee with 4,111 PPSM (people per square mile) is Chelan County’s most thickly populated city. Same for East Wenatchee (3,500 PPSM) in Douglas County.

But who woulda guessed that Okanogan County’s most densely-populated town is Coulee Dam (1,986 PPSM)? And that NCW’s most people-packed spot is Grant County’s Mattawa, with 5,970 PPSM? Of course, Mattawa is packing ’em into its .74 square miles, while Moses Lake (1,293 PPSM) stretches over 15.7 square miles. In any case, we’re feeling a bit claustrophobic. Can you scoot over a bit?

MOTORING IN HIGH STYLE

Ready for a white-knuckle drive to the tippy-tip of Washington’s road system? Tighten your seatbelt, test your brakes and slip into low gear for an edge-of-your-seat cruise up Hart’s Pass Road to Okanogan County’s Slate Peak, the highest driveable point in the state. At 7,440 feet, the gravelly promontory (with lookout tower) caps National Forest Road 5400 as it skirts cliffs with — gulp — 2,000-foot drops and minimal shoulders. Warnings: Check with Forest Service on road conditions, be alert for rock slides, prepare for cold weather even in August, wear sturdy shoes to hike the last half-mile. And have fun!

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PACKING US IN

5

CHILLING OUT IN MAZAMA

We have to don a fur-fringed coat and mukluks just to think about that long-ago winter in Mazama, where the coldest temperature in the state — minus 48 degrees — was recorded on Dec. 30, 1968. Older Methow Valley residents still shudder at the memory, when unprotected engine blocks shattered and fruit trees split from the freeze (a devastating blow to the area’s apple industry). Mazama rancher and mountain guide Jack Wilson, who died in 1983, had a tall tale of gathering up the frozen breath of backyard hens to thaw over his wood stove, just so he could hear the melted cackles.

That’s cluckin’ cold.

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Luke Boyce, AKA L-Bow the Clown City: East Wenatchee Age: 36 Hobbies: Clowning, camping, hiking, fishing, biking, swimming at the river, singing in the Wenatchee Apollo Club and in the shower.

SPEED ROUND

Favorite balloon animal to make: It’s a toss up between sword (because then I can officially knight the kids), love birds (for the couples that you can really tell they love each other) or the huge party hats (because the kids light up when I place it on their heads).

Favorite local restaurant for dinner: For a date night with my wife: Sumo or Garlini’s; with the kids: Red Robin or Wok About Grill

Pandora or Spotify: Pandora

Coffee or energy drink: Advocare Spark (energy drink) every morning but will get a coffee at Dutch Bros. every Triple Stamp Tuesday! ;)

Krusty the Clown or Bozo: Bozo

M

ost people know Luke Boyce by his alter-ego, L-Bow the Clown. The former Wenatchee Youth Circus performer has turned his circus abilities into a successful sidelight as a professional clown, performing hundreds of shows over the past 15-plus years.

Luke took time out of his busy schedule — summer is his busiest time of year — to answer some questions for us by email. Here’s the interview:

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How was L-Bow born?

When I was a kid, I couldn’t stay still for much longer than a minute. I didn’t go to the local Peshastin Library to check out a book, I went there solely to learn to juggle! The librarian (Paul Anderman) taught me to juggle when I was 10. Then when I was 12, the Icicle River Middle School purchased 20 unicycles for P.E. and recess. I was like any other kid who rides their bike everywhere

L-Bow’s shoe size: 14 Favorite season: “SpringSummerFall”

around town and to the local store, but for me, I was riding my unicycle.

I even rode it home from school.

One day a man (Tim Endrizzi) stopped me and said, “Hey kid, you should join the circus.” I was like, “Ummm, OK,” but he was serious though and gave me a number to the director of the Wenatchee Youth Circus, I called him and the very next Saturday I went down to the circus lot. I was hooked.

I spent six years with the circus

STORY BY MARCO MARTINEZ

PHOTOS BY JULIE BURDICK

How often do you — without makeup — get recognized on the street as L-Bow? Hardly ever! Unless they really know me, most people don’t believe it. However, when I’m getting out of my Big Red Jeep, it’s a dead giveaway, but even then I tell them I’m L-Bow’s brother.

How long does it take you to physically transform into character?

From the time I start my makeup to the time I’m dressed, loaded and ready to roll out, it’s a full hour.

Do you have to flip a mental switch to get into character?

I get the hour it takes me to get my makeup ready to mentally prepare as well, but on the other hand, as soon as I hit play and the music starts, the rest of the world fades from view and is off my mind, and it’s all about performing my best for the audience.

What’s your favorite kind of event to perform at?

doing juggling, unicycling, low wire, roman ladders, tumbling, trampoline, fire acts and high wire, in which I even had my little sister, Autumn, on my shoulders while riding my unicycle across the 30-foot high wire. When I was 18 or 19, the Leavenworth Chamber got my phone number and asked

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me if I would put together a 30-minute show for their Fasching Festival. That very first show, I had just a hat and a vest and did more of a vaudeville-style show, but I loved it so much I slapped some makeup on and called myself LBow the Clown from my initials — L.B. It’s been a “hobby” ever since!

Libraries and school assemblies are near the top of the list, but my favorite event to perform at is the local Grace City Church Hoedown (in October) and other church block parties, outreach programs or Bible camps where I get to perform my full Christian show with all-Christian music and a great overall message.

How many gigs do you do in a typical year?

I’ve averaged about 100 shows a year the last 10 years, which is close to two a week!

most profitable months are September and October due to many area fairs (This year I’ll be at the Okanogan Country Fair) and festivals (Taste of Harvest Festival, Autumn Leaf, Oktoberfest, etc.).

You were pretty hot on the flame breathing/fire eating thing for a while, but it’s been a while since I’ve seen you light up. Why is that?

When is your busy season and what’s that like?

My busiest two months are June and July. I once did 10 shows in four days for a library tour and 18 shows over the course of just 17 days! It’s a blast, but I have to take care of myself by eating right and staying fit. My

I do my fire shows quite a bit still but the only reasons I can think of is that I don’t do my fire shows for free and this last year for the Wenatchee Wild season I only performed on the ice once as to four to five times over the past several seasons. This coming season though, I plan to be there more, providing ballooning and fire shows and we also could be providing face painting for every Wild home game!

Does Luke Boyce have a hard time getting people to take him seriously?

No, I’m actually a pretty serious guy at home and at work, which is a reason why no one ever guesses I’m a clown.

You juggle machetes and torches.

What’s the most serious injury you’ve suffered while performing as L-Bow? You would think the most serious injury I’ve gotten from a show would be from my juggling machetes or blowing fire but actually, as far back as I can remember, the worst was when I was performing at a birthday party at Westside Pizza in Quincy. I was reaching into my trunk for my juggling clubs and caught my finger on a sharp edge of the lid, and it sliced me pretty bad. I had to put on a few Band-Aids before continuing my show.

How many more years do you see yourself performing as L-Bow? It’s been about 18 years since my very first show and I think I have another 18 years in me, but my two daughters Mia (Hipster), age 9, and Lexi (Knee-Hi), age 5, may follow after my footsteps and I could pass the torch on to them. Also, back when I was 4 years old, I wanted to grow up to be Santa Claus. I’d say I’ll hang up L-Bow’s hat when I can grow a full white beard and a nice round belly. F July / August 2017

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WHEELS OF WONDER

STORY BY SHARON ALTARAS PHOTOS BY MIKE BONNICKSEN

The truck seats were reupholstered with leather and suede by Ron Marks’ sister.

1970 Ford pickup is a Marks tradition

A

Family ties 22

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Ron Marks with his 1970 Ford F-100 pickup. The truck has been owned by Marks’ family since it was new.

t first glance, Ron Marks’ truck might not seem too out of the ordinary. The dependable looking pickup with a two-toned blue exterior is the kind of vehicle you’d expect to see in a city like Wenatchee.

But the fact the 1970 F-100 has never left Marks’ family makes it special, indeed.

“I bought it from my uncle in the early ’80s and have no plans on ever selling it,” says Marks, 63.

With help from his nephew-in-law, niece, his son and his sister, Marks’ truck underwent a complete restoration between 2005 and 2013.

After driving the truck on a trailer from Wenatchee to his niece’s two-car garage in Nevada, the project began.

Marks’ nephew-in-law oversaw the work, which included taking the body off the frame, stripping all parts of rust, then priming the truck. It was then reassembled, all the rubber components replaced, and the door hinges and engine were powder coated.

A unique touch is the welded-on roll pan the team installed to replace the stock bumper.

“As a Ford fan, I was raised owning mostly Fords. The ’70 Ford has long sleek lines, sets square to the ground and rides smooth,” notes Marks, a disabled U.S. Navy veteran.

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The pickup’s bumper was replaced with a welded-on roll pan.

“It came in a variety of trim packages but left just enough for their owners to personalize.”

His started with the sport custom package and is now modified in street-cruiser style, with a big-block engine and tires that have shallower sidewalls.

The restoration is a tribute in part to Marks’ uncle, the truck’s original owner, who died of lung cancer in the late 1980s.

“He was a great man in my eyes,” Marks says of his uncle. “He raised four children of his own. He took a small picker’s cabin and turned it into a beautiful, three-bedroom home for his family. He always had great advice and made it clear to me that if I wanted anything out of life I’d have to work for it,” Marks says.

“As my father was out of my life due to his alcoholism, my uncle was there for me.”

Marks had planned to repaint the truck a stock black color, but was convinced by his niece to try the two-toned blue look.

Back in Wenatchee, Marks’ sister reupholstered the seats with leather and suede, and Marks and his son swapped the 360 V-8 engine for a 390 V-8, adding a performance intake and four-barrel carburetor.

“All this restoration has been completed by me and my family, with no outside help,” Marks says.

“I have already promised it to my son when I can no longer drive, and he agreed it will never leave the family.” F

LIVE LIFE WIDE OPEN

2017 CASCADA 662-6134

1-800-450-3600 Above: The classic truck is a sport custom package.

Left: Marks swapped the stock 360 V-8 engine for a 390 V-8.

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Caring about your family is what brings you back to ours!

Ninth & Miller, Wenatchee

www.sangstermotors.com July / August 2017

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INSIDE HOME STORY BY DEE RIGGS PHOTOS BY MIKE BONNICKSEN

Orondo-area home is Seattle couple’s second residence

W The home has many agricultural influences, with a metal roof and concrete tower to mimic materials on many farm buildings. The tower is the only part of the main building that spans two stories.

AArefuge refuge 26

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July / August 2017

from fromthe the

wind wind

hen building a house on Bauer’s Landing north of Orondo, it’s critical to know which way the wind blows.

“It just howls from 4 o’clock to 7 (p.m.) and everybody goes inside,” said Kyle Gaffney.

As an architect, Gaffney knew just what to do.

He sited the shed-style house so the main building blocks the wind and he placed the highest side of the metal roof over the outside patio area.

“The shape takes the wind up and over,” Gaffney said.

Gaffney designed the house to have style yet fit in with other modest homes in the development. Helping him design it in 2001 was Shannon Rankin, a partner in his Seattle architectural firm, SkB Architects.

The two worked so well together that they married in 2002. She now goes by Shannon Gaffney. Together, they created a space they say is perfect for entertaining. Frequently, they host neighbors who have become friends, and friends from outside the area.

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Left: Kyle and Shannon Gaffney have morning tea on the patio of their Orondo-area home.

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Fruit and vegetables sit on the Richlite countertop next to Kyle and Shannon Gaffney’s living room, which features walls done in white pine and a concrete block fireplace. Architect Kyle Gaffney and now-wife Shannon Rankin designed the shed-style home at Bauer’s Landing north of Orondo in 2001.

The 850-square-foot main house features a sliding door that opens to 8 feet. It leads from the tiny kitchen and living room directly onto the patio. People using the separate guest quarters, at 450 square feet, must walk through the open outdoor area to get to the main house.

“Guests can get up when they want and not be obliged to get up when the hosts get up,” Kyle Gaffney said.

The guest house features four bunks and a larger bed that can be curtained off for privacy.

Gaffney bought the lot at Bauer’s Landing in 2000, after several years spent visiting a friend who has a house there.

During those visits, he said, he learned about the wind and the hot weather. He designed and sited the two buildings to minimize direct sunlight.

“At any given time, our concrete deck is in the shade,” he said.

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*Manufacturer’s mail-in rebate offer valid for qualifying purchases made 7/1/17—9/11/17 from participating dealers in the U.S. only. For certain rebate-eligible products, the purchase of multiple units of such product is required to receive a rebate. Rebate will be issued in the form of a prepaid reward card and mailed within 6 weeks of rebate claim receipt. Funds do not expire.

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Clockwise from Top: Space in the 850 square-foot home is at a premium, so the Gaffneys inset these storage cubbies in the wall between the kitchen and TV room.

The 450 square-foot guest quarters features four bunk beds and a queen bed that can be curtained off for privacy.

The galley-style kitchen features countertops made of Richlite, which is a solid surface made from pressed paper, and Emeco chairs that were originally designed in the 1940s for use by the Navy.

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The main view faces north, looking up the Columbia River.

Shannon Gaffney describes the house as “Northwest modern with lake house qualities.”

Kyle Gaffney notes that it also has agricultural influences, with a metal roof and concrete tower to mimic materials on many farm buildings. The tower is the only part of the main building that spans two stories. Upstairs is the master bedroom.

The interior of the main house has no drywall.

“We wanted the wood siding to give it a lake cabin-y quality,” he said.

The walls are done in white pine.

The ceiling is cedar. “The light shines up on the cedar and gives it this warm, amber glow,” he said.

Exposed ductwork is a design element in the high ceilings. The flooring is concrete for durability and ease of cleaning.

The galley-style kitchen features countertops made of Richlite, which is a solid surface made from pressed paper.

“Over the years, it looks like leather,” Shannon Gaffney said.

The two eschew granite for countertops.

“Granite is not the visual direction we are going for,” she said. “We are going for a textural element and a calmness, so the countertop is not the big, huge statement.”

In Seattle, the couple live in a condo in the Queen Anne neighborhood. They say they love both that home and their vacation house, but feel most relaxed at Bauer’s Landing. That’s when they are not working.

“I was weeding yesterday, and was enjoying it,” she said.

“We don’t get to do those things in the city,” Kyle Gaffney said.

Shannon Gaffney’s favorite place on the property is the private bed area in the guest house. “You can pull the sheer curtain all the way around the bed and you get the feeling like you are a kid again. It’s just fun.”

Kyle Gaffney enjoys sitting on the patio. “You can have tea there in the morning and a glass of wine in the evening, and I just like looking at the mountains and the river.” F

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KITCHEN CREATIONS

STORY BY RACHEL HANSEN PHOTOS BY MICHELLE NARANJO

The

frozen frontier Ice cream goes local

I A double-scoop of Whistlepunk’s Rocky Road.

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f you could scoop the spirit of the Upper Valley and serve it on a cone, it’d be Whistlepunk Ice Cream Co. The idea was born during a hike in the mountains — small-batch, handmade ice cream churned with locally sourced ingredients, as much a part of the North Central Washington palate

as apples and microbrews.

The name Whistlepunk references the area’s rich logging history, when young lumberjacks sounded a steam whistle to signal a change in the line.

Former fish biologist Matt Collins founded the boutique business last year. He started selling pints from a wooden stand at the Leavenworth

Farmers Market. He has expanded to the Wenatchee Valley Farmers Market while his flagship shop is under construction. The ice cream parlor will be located next door to A Book for All Seasons in Leavenworth and is slated to open in December.

In the meantime, Collins churns 3-gallon batches out of a commercial July / August 2017

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Left from top to bottom: Matt Collins walks out of the freezer room, ice cream in hand.

Collins preps the “road” part of his Rocky Road recipe for cutting before mixing it into the ice cream.

Collins dusts marshmallow cream onto the chocolate and walnut “road” for his Rocky Road recipe.

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Collins pours the chocolate ice cream base for his Rocky Road recipe into “Bertha,” the batch freezer.

kitchen he shares with Ravenous Catering. He buys organic blueberries, currants and strawberries from Leavenworth-area farms. He makes his own marshmallows, cookies and brownies.

We caught up with Collins for an interview about Whistlepunk’s origins, and where it’s headed.

How did you get started?

I had been a fisheries biologist for the past 20 years. Reporting on the demise of salmon gets depressing. By the end, it wasn’t what I wanted to be doing. Then one day, I was on a hike with some good friends, Cappy and Price Bond, who own South restau-

rant. They said, “You know, Matt, there are business opportunities in town that haven’t been worked on, like locally branded ice cream.” That conversation really stuck with me.

I started researching it. I walked around town, and it was pretty disingenuous what we have here. We have these small, cute shops that are just July / August 2017

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touching the surface, but no one is doing ice cream like they do in Seattle and Portland. I went out and bought a Cuisinart machine for $50 and started making different recipes.

Left: Matt Collins pours chopped-up walnut, chocolate and marshmallow blocks into ice cream to make Rocky Road.

Above: Collins scoops some of his Whistlepunk Ice Cream into a waffle cone.

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I have one of those!

Everybody does. Everybody should.

I found a website that showed the science of ice cream. I thought, “Science?! That’s my middle name!” I love food. I love to cook. I have some no-

table chefs in my family. We’re from Cape Cod, Massachusetts, where the whole ice cream thing is big. It’s an after-dinner thing and a Sunday thing.

There’s a nostalgia to it that we do not have in Leavenworth.

What ice cream-makers inspired you along the way?

In 2016, I went to Penn State and did a 10-day course in making ice cream from the oldest ice cream

maker in the U.S. That’s where I met the head guys — the churnmasters — at Salt & Straw (based in Portland).

They’re like the gods of ice cream. I also met with Kori Winegar of Winegars in Ellensburg, and he let me see how they do things. That was helpful on a large scale.

I emailed Molly Moon. I think the title of my email was, “Help me Molly Moon, you’re my only hope.” I took it right out of Star Wars. She personally did not answer, but her marketing July / August 2017

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person did. She sent a form letter, the kind that says, “If you want any information, go to our webpage.” They went corporate. Whatever.

What is the perfect ice cream?

Profoundly smooth. Creamy is not the same as smooth.

You know it when you taste it. Good ice cream has a high percentage of fat. Mine will have 19 percent fat. That’s an energy bar in one spoonful.

You have different categories of ice cream people.

You have the fruit people, the chocolate people, and the addins like rocky road. I like it all, but especially the classics. Ice cream shouldn’t be complicated. I never put more than three ingredients in one ice cream. Rocky Road is probably the most complicated I make.

What are the favorites of Whistlepunk?

A variety of Whistlepunk Ice Cream flavors.

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Rocky Road is a favorite at the 97 Rock House. When we make the bed of “road,” we spread the walnuts on these big trays, chopped up. Then a layer of Theo Chocolate with 70 percent cocoa gets dripped all over that. We make marshmallows from scratch using organic sugar, maple syrup and gelatin. We pour the marshmallow while it’s still hot and fluffy. That goes into the deep freeze and turns rock hard. We use pizza cutters to make bricks for the rocky road. We mix that with chocolate ice cream.

Another favorite is balsamic vinegar. I start by roasting strawberries, then I add a good, Italian balsamic vinegar.

Crazy Banana was an accident. I had two bases and I thought they were the same — salted caramel and banana.

When I tasted it, it turned out really good. Then I started adding cacao nibs to it to create a crunchy texture. F

NOW BOOKING FOR 2018 SEASON

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July / August 2017

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OUTDOORS

Get out

and under

the stars A sky full of stars is seen in this 14-minute long-exposure photo near at Scotty Creek Campground near Blewett Pass on July 30, 2016.

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STORY BY DAVID HEILING PHOTOS BY REILLY KNEEDLER

Camping ideas in NCW for any experience level

W

hether you’re a complete camping novice or a seasoned veteran, North Central Washington has some of the best camping sites around. So pack your tent, dig out that cooler and set your GPS to one of these locations.

BLEWETT PASS Are you a backpacker looking for an overnight camping experience? A couple trying to get away from city lights and cell service?

How about a big group looking to have a good time on a Saturday night? Look no further than camping up on Blewett Pass.

Creep up to Scotty Creek for a quiet, isolated experience with amazing views of the night sky, grab a group and rent a cabin or large site at Mineral Springs or fall asleep to the ripples of a creek at Tronsen Ridge. These places are dog-friendly, too, so bring your pal.

You’ll find Scotty Creek campground down an old dirt road featuring ups and downs and sharp turns. If you’ve found the lit-up gravesite (which is rumored to be the remains of an 1800s explorer)

on the right side of road, you’re going the right way. You won’t find many people here, and that’s kind of the point. Be sure to pack a book or two for this quirky area and do as much or as little as you’d like at just under 4,000 feet.

If you feel like getting higher in elevation, try to snag one of 12 sites at Tronsen Campground located right before Blewett Pass traveling west. Nestled next to Tronsen Creek, this campground rests at an exposed, sub-alpine environment best for tenters interested in hiking, biking, or who just love mountain views. Bring your pack, because a night out on the Tronsen Ridge trail would be one to remember.

You’ll want to go to Mineral Springs near Cle Elum if you’re planning a get-together with more than just your family or close friends. Reserve your spot to stay at the Mineral Springs Group Campground in advance because it’s a hot ticket! Reserve this group site capable of holding 50 guests if you have more people in your party. If you’re late to the game, don’t fret; Swauk Campground right down the road has 19 more sites.

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Hiking: Red Top Lookout (This short, steep, 1.5-mile roundtrip hike features views of Mount Stuart and Mount Rainier). From the Mineral Springs campground parking lot, turn left onto Forest Service Road 9738.

Continue on 9738 for 2.6 miles, then turn left onto 9702, following the sign for Red Top Mountain. Continue following 9702 for about 4.5 miles to reach the parking area.

Tronsen Ridge: From the Tronsen Campground, take a left on Upper Tronson Road and follow it for 2.1 miles.

Camping: You can’t miss the Scotty Creek Campground site with the giant elm grove on your right (free); Tronsen Campground 12 sites ($18; first come, first served); Mineral Springs Campground ($18; first come, first served); Mineral Springs group site ($85; reservable at reservation. gov); Swauk Creek Campground ($18, reservable at reservation.gov).

Fees: No Northwest Forest Pass or Discovery Pass needed.

LAKE WENATCHEE Water enthusiasts, first-time campers and families alike can enjoy what Lake Wenatchee camping has to offer.

Whether you’re sitting on the beach at Lake Wenatchee State Park, grillin’ hot dogs over an open flame at Nason Creek or roughing it up at Glacier View, North Central Washington residents do not have to travel far to have a great camping experience with great views.

Swimming, fishing, kayaking and horseback riding opportunities abound in summer and the park also boasts eight miles of hiking trails for people who want to stretch their legs on a short day hike.

The real treat here, though, is the glacier-fed lake that covers 2,480 acres of prime fishing and boasts fantastic watersports accessibility.

Try your hand at windsurfing on the lake or take a whirl at whitewater rafting down the White or Wenatchee rivers. Everything you need to get out of your comfort zone is nearby: check out Icicle Outfitters or Blue Sky

July / August 2017

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Kurtis Reardon of Lynden is rocked in a hammock by Sophie Wilkinson, 4, during a weekend camping trip at Lake Wenatchee State Park last summer.

Outfitters for a memorable watersport experience.

RV campers should camp on the north side of the Wenatchee River at Lake Wenatchee State Park’s north campground for the best experience, and groups of more than 20 people should use the group tent sites in the middle of the park. For those who want to get away from it all, head up Forest Service Road 6750 for the most remote camping and a hidden gem.

Plan in advance, as the area, in general, is not a well-kept secret.

Campgrounds: Lake Wenatchee State Park, reserve online at 44

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washington.goingtocamp.com, 197 sites (scoop site 126 or 128 for the best views); Nason Creek campground, first-come, first-serve, 73 sites (get there early and check out sites 41, 43 or 45 to fall asleep next to rushing water); Glacier View campground, first-come, first-serve, 24 sites (the farther down the road you get, the better views of Lake Wenatchee you will get).

Trailheads: Hidden Lake hike (1.6 miles roundtrip) at the end of NF-6750.

Permits: Discover Pass ($10 day use, $30 for the year) required for entrance into Lake Wenatchee State Park.

LAKE CHELAN Jet skiing, wind surfing, parasailing … if you want a camping experience close to a beautiful body of water with a bunch of options for watersports, set your GPS to Lake Chelan.

Lake Chelan State Park offers easy camping for families or newbies.

Right off Highway 971, the park has beautiful lakeside camping spots just feet from the water. The park doesn’t skimp on some of the essentials, either: there is a swimming area and a boat ramp and a dock for fishermen.

I shouldn’t be telling you this but I will… Silver Falls Campground up the Entiat River valley is an absolute secret gem, if you like beautiful scenery that is. Across multiple bridges nestled between towering trees, you can find Silver Falls Campground saddled right next to Silver Creek. Less than a half mile away, Silver Falls rumbles its deafening roar. Hiking here is a must, so if you’re afraid of sweating a little bit, stick to Lake Chelan State Park.

It’s best for big groups, so tell your friends.

If you’re up for a little more adventure, head over to Deer Park Camp-

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Evan Farley, left, and Todd Schutz watch as a beanbag thrown by Jonna Farley, seen in foreground, falls in a game of corn-hole at Lake Wenatchee State Park last summer. Their family has reunited in the state park annually for the last 20 years.

ground on the Manson side of the lake. This place is nearly silent and is a great place to lose cell service and rough it with just what you can carry on your back. Bask in the sun on a jutting peninsula with few people within earshot. Be careful, though, the critters are friendly.

Directions: To reach Deer Point Campground, take a boat or jet ski full of your camping gear and head north up Lake Chelan until you see Twenty Five Mile Creek State Park on the left hand side of the lake. From there, it is one mile to Deer Point Campground. It will be on your right. Silver Falls Campground is accessible by driving Entiat River Road north for 30 miles. If you have a nice fourwheel drive vehicle, get to Lake Chelan by taking the scenic back roads on NF-5900 and Shady Pass Road.

Attractions: Chelan Parasail and Watersports can hook you up with parasailing tours and jet ski rentals. If you’re looking to rent a boat, check out Shoreline of Chelan for quality pontoons and good prices. Up for some more human-powered

Headlamps surround a tent as it is erected in this long-exposure photo illustration at Scotty Creek Campground near Blewett Pass last summer.

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Jamie Richard and her son, Aiden Richard, 10, set up their tent on the north side of Lake Wenatchee State Park last summer.

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Let’s be friends!

July / August 2017

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47

adventure? Head over to Lake Shores Watercraft and Boat Rentals for your kayak.

Fees: Discovery Pass needed for Lake Chelan State Park ($10/day, $30/ year). Northwest Forest Pass needed for Wenatchee National Forest ($5 day use, $10 week).

Camping: Silver Falls Campground (28 sites, $5 single, $60 group), Lake Chelan Campground (100-plus sites, $12-$45 depending on preference), Deer Point Campground (6 sites, free).

Hiking: Silver Falls (1.8 miles roundtrip, 700 feet elevation gain), Larch Lakes (up the Entiat River will again be open after fire damage; 16 miles roundtrip, 2,600 feet of elevation gain), Little Bear Trail (Lake Chelan State Park, 2.3 miles roundtrip, 250 feet elevation gain, ideal for families). F

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Above: Scott Holt of Lynnwood uses two fans and a ginger ale to keep cool in the shade at his Lakeshore RV Park camp site in Chelan last summer. Holt and his wife Sharon have been coming to the park annually for nearly 40 years.

Right: The Miltenberger family gets their ice cream fix from a truck at Lakeshore RV Park in Chelan last summer.

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ADVENTURE STORY BY RACHEL HANSEN

Behind the

rodeo gates Wyatt Covington is introduced to the crowd during the Hell on Hooves rodeo at the Town Toyota Center in May.

“When the crowd gets louder, you hear it and feel it.”

—SHAWN BEST II

Local rodeo stars ride for glory

A

good rodeo crowd can mean the difference between a good ride and going bust.

“When the crowd gets louder, you hear it and feel it,” said Shawn Best II, a bull rider from Kartar Valley near Omak. “It makes you want to turn your toes down and stick your chest out, and ride that bull harder.

It’s the crowd that really gets to you.”

As the grandstands go up for county fair and rodeo season, we wanted to introduce a few local rodeo riders to cheer for.

Paul T. Erickson photo

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Roxanne Best/Roxtography photo

Shawn Best II, 32, rode his first bull at the age of 14. He’s been a professional bull rider for 12 years.

Shawn Best II, 32, Kartar Valley

Shawn Best II attempts to record an 8-second ride during Round 1 (Long-Go) of the Milwaukee PBR Real Time Pain Relief Velocity Tour in April.

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Phillip Kitts photo

A professional bull rider for 12 years, Shawn Best II is either at the gym or on the road with the Professional Bull Riders (PBR) Real Time Pain Relief Velocity Tour. It’s the second-highest tier of bull riding, reserved for the top 70 in the world. He also rides in PBR’s top-40 tier, the Built Ford Tough Series.

“With the bull power and everything they’ve done to the sport, it’s changed a lot even since I started,” he said. “You have to be an athlete, work out and train.”

A half hour before a ride, he uses deep breathing techniques and stretches to stay calm and limber.

“Your body works best for you when you relax,” he said.

Bull riding is a family legacy. His uncle, Dave Best, won four world championships with the Indian National Finals Rodeo (INFR). His father, Shawn Best, was a circuit rodeo champion. They put Shawn on his first bull at age 14.

“I thought I was going to be a hero right from the start, but no. That bull was a lot stronger and faster than I anticipated,” he said.

Within two years, Shawn Best II went pro and won $2,500 at the Tex Games in Omak, along with several Rookie of the Year awards. He’s also a six-time winner of the Columbia River Indian Rodeo Association Championship. His proudest moment, he said, was when he won the INFR World Championship in 2011.

“The bull’s name was Devil’s Dip.

Paul T. Erickson photo

Shawn Best II shows the belt buckle he won in May at the Rez Buckers 2017 bull rider rodeo north of Omak.

He pulled me down on his back three times. I was surprised,” he said.

After that ride, he earned major sponsorships that allowed him to compete on a national level. The prizes are as sky-high as the risks. He returned to

riding this spring after a bull broke his ankle and shattered his foot more than a year ago.

“What keeps me involved in it is that winning feeling. That never goes away,” he said. “And the risks? You accept it.”

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Wyatt Covington, right, of Omak gets his gear ready as he and other cowboys wait for their ride during the Hell On Hoves rodeo in Wenatchee.

Paul T. Erickson photos

Wyatt Covington rides out of the bucking chute on the back of a bull during the Hell On Hooves rodeo in Wenatchee.

Wyatt Covington, 18, Omak As a fifth-grader, it never occurred to Wyatt Covington that he might feel nervous riding a half-ton bucking beast.

“My dad did it. My grampa did it. It’s in my blood really,” Covington said. His 54

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brother, Austin, also competes. “I’ve been riding sheep since I was, shoot, 2 years old.”

The bull jerked him down, smashed him against a fence, then plowed into the boy’s facemask with the top of his head.

“It woke me up a bit, and made me realize what I was doing,” Covington said.

Determined to learn the sport, Covington rode sheep, calves, steers and eventually more bulls. For seven years, he attended the Shane Proctor Bull Riding School in Nespelem. The school is named for the Grand Coulee native who is one of the top 10 bull riders in the world.

Covington continued to ride bulls through high school, and won the National High School Finals Rodeo in 2015.

He graduated in January to free up his schedule for rodeo season. He works as a car detailer on weekdays, then travels to rodeos every weekend.

Covington looks to his dad, a former pro bull rider, as his mentor and inspiration.

“He rode in the PRCA for quite a long time,” he said. “He rode some of the best bulls in the world. He knows what he’s talking about, and he knows how to help me out.”

Rose Jones of Quincy rounds the final barrel and heads to the finish line on her horse Johnny Fever during the Hell on Hooves rodeo in May. July / August 2017

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Rose Jones of Quincy rounds the second barrel on her horse Johnny Fever in the barrel race at the Hell on Hooves rodeo in Wenatchee in May.

Jones gets her horse, Johnny Fever, ready for her barrel race at the Hell on Hooves Roughstock Rodeo at Town Toyota Center in Wenatchee.

Paul T. Erickson photos

“It’s like any other sport — you have to be mentally tough and stay positive.”

—ROSE JONES

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Rose Jones, 37, Quincy Rose Jones knows she’s got a good horse in Johnny Fever, and that can take a barrel racer far.

“He loves his job,” Jones said. “He pins his ears going through the gate.

He tries so hard. I’ve never seen a horse try this hard.”

Barrel racers compete as a twosome. The performance is 50 percent horse and 50 percent rider, Jones said.

Both share a risk of injury as they take hairpin turns at 30 mph.

“It’s like any other sport — you have to be mentally tough and stay positive,” she said. “You have to be a step ahead of your horse. It’s hard on them, too. The constant driving, it’s taxing.”

Jones’ competed full-time at the national level for three years beginning in 2004. With her horse, Java,

she traveled to more than 75 rodeos nationwide, and won several.

“I love the horses, and I love the speed,” she said. “I love the loud rodeo crowd and the people in them. I also love to travel. Barrel racing wraps all that into one.”

Jones grew up in a rodeo family.

Her mother was a professional barrel racer in the circuit rodeos, and still races at age 66. Jones and her parents train barrel racing horses together on her parents’ Moses Lake feed lot.

“It takes a big support system to do this,” Jones said.

Java retired, but Jones still competes in circuit rodeos. She hopes to return to the national rodeos someday.

“You have to have a horse that can compete at that level,” she said. “It takes some very good breeding and a lot of luck.” F

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THE VINE STORY BY RICK STEIGMEYER PHOTOS BY AARON JACOB

No mistake Beaumont Cellars has earned its fantastic reputation

S

ix years ago, during the inaugural wine judging for what is now the Wenatchee Wine & Food Festival, a Sangiovese made by Beaumont Cellars was the unanimous choice by backroom workers setting up the competition to go with our catered pizza lunch.

It was my job to help open and pour tastes for the judges that year. I was one of a few lucky people to sniff or taste a couple hundred wines even before the judges got them.

It turns out we had good taste. Judges picked the Beaumont Cellars 2009 Sangiovese as runner up for Best of Show. The only wine to beat it out was Beaumont Cellars 2009 Syrah.

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Pete Beaumont checks the wine in one of his barrels.

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What was surprising was that Pete and Katie Beaumont had only opened their Quincy winery the previous year with a few hundred cases of its 2008 vintage wines.

Talk about auspicious beginnings!

“I remember Katie saying, ‘Wouldn’t it be great to win one of those medals to put around our bottle,’ ” said Pete Beaumont during a recent interview on the crush pad outside the home winery and tasting room.

“We thought there must be a mistake when we got the call.”

Top: A winding gravel road alongside an irrigation canal brings you through the orchard and past the vineyard before you arrive at the Beaumont Cellars tasting room outside of Quincy.

Bottom: Pete Beaumont is seen here with the youngest of his four sons, Tyson, on the family’s farm west of Quincy. They grow apples, pears, cherries and three acres of vineyard.

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This 2009 Syrah was the wine that first earned Pete Beaumont notoriety as a winemaker. It earned Best of Show honors in the inaugural North Central Washington Wine Awards, precursor to the Wenatchee Wine & Food Festival.

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Those first gold medals helped put Beaumont Cellars on the wine tasting map, he said. The Best of Show Syrah sold out in a matter of weeks. Beaumont’s other wines sold out quickly, as well. There have been many more Gold Medals and rave reviews since then. All of the wines — 21 varieties this year — focus on the unique character of grapes grown in some of Central Washington’s best vineyards.

Production has grown to 2,400 cases over the past four years since the opening of the tasting room at the Quincy farm. Every year, the stock has sold out, nearly all of it from the Quincy tasting room. A second tasting room opened in Woodinville’s Warehouse District in 2014 and has introduced the wines to more Western Washington folks.

But Quincy is the heart of Beaumont’s delicious, fruit-forward wines.

Guests have to wind their way down a long gravel driveway through apple, pear and cherry orchards as well as three acres of vineyard around the family home and wine production area. The tasting room is a simple affair: a no-frills bar, glasses and bottles of wine — wines with lots of medals around their necks. Pete and Katie take turns pouring samples at the bar, depending on who’s busy with other jobs.

Parties and dinner events featuring live music are held regularly on the crush pad during the summer months. The site may be remote, but summer crowds are steady with the Gorge Amphitheatre and Crescent Bar Resort only a few miles away.

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Beaumont Cellars operates tasting rooms in Woodinville and outside Quincy, where this photo was taken.

Customers at the Beaumont Cellars tasting room in Woodinville get a pour of white blend wine.

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The Beaumonts may be relatively new to the wine world, but they’ve been expanding their fruit orchards for more than 30 years. Katie grew up in farming family in nearby Royal City. Pete was a city boy raised in the San Francisco Bay Area, but got hooked on farming in his early teens.

His father, Dan, a civil engineer, got Pete a job working on a cauliflower ranch when he was in high school.

The thought was that hard, agricultural labor would direct Pete back to his studies in school. Instead, Pete took towards farming and decided that would be his career path.

“I loved it. It was fun,” he said.

When the family moved to the Seattle area, Pete went to Lake Chelan and began working for a farmer there.

His father had purchased an 18-acre orchard near Quincy as a retirement project by then. In his early 20s, Pete decided to join him in the project while keeping his job in Chelan. That was a good thing as the first two years were tough, he recalled. He took over the orchard in 1988. He met Katie in

a Quincy pizza parlor. They hit it off and married in 1990.

Over the years, they expanded the orchards and open land to about 425 acres on Babcock Ridge and north of Quincy. They also raised four boys.

Fruit returns have been good since rebounding after a low point in the late 1990s. That’s when Pete started thinking about doing something new.

He and Katie liked drinking good wine. He was curious about vineyards being planted around Quincy and the Wahluke Slope near Mattawa.

Katie thought he was crazy, but he wanted to try his hand at making his own wine. Wines made from grapes grown in the area by longtime farmers including Jack Jones and Butch and Jerry Milbrandt were getting great reviews.

He made his first wine with Mike Scott, who oversaw early vineyard planting for Jones. Mike was also making a name for himself with his own Martin-Scott Winery.

“Ninety percent of what I know about making wine came from Mike,”

Pete said after his first Gold Medal winning wines. He later worked closely with winemaker Gordon Hill and lab tech Emily Haynes at Milbrandt’s custom crush winery in Mattawa. Most of his wines are still sourced from vineyards grown by Milbrandt, Jones and Dick Shaw’s premier vines on Red Mountain, as well as his own vines.

“So many people have helped me.

I’ve come a long way,” Pete said.

While Beaumont’s wines continue to sell out every year — with great help from its 900-member-strong wine club — orchard returns still bring in the biggest share of family income.

But, it’s the winery, said Pete, that has reignited his passion for agriculture and given him a sense of identity.

“A lot of people slow down at age 45 or so,” said Pete, now 58. “Wine gave me a chance to become enthused again.”

“There’s a helpless feeling in the apple industry. You pay for all this July / August 2017

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Beaumont Cellars Quincy Tasting Room

8634 Road U NW, Quincy (509)787-5586; beaumont cellars.com A rack of winemaking tools at Beaumont Cellars’ production facility in Quincy. land, plant trees and produce a crop.

You pick it and then you bring it into town. The packer gets paid, the salesmen get paid. If there’s anything left over, you get paid.

“Wine is different. We’re in control from beginning to end and we get to meet our customers,” he said.

Summer weekends can be long and

Award-winning bottles sit on a shelf at the Beaumont Cellars tasting room near Quincy.

exhausting with wine events and the continuous flow of tasting room guests. But that’s the payoff. Seeing the appreciation on their faces after tasting their handcrafted wines is priceless.

“We’ve met so many great people,” he said. “We want to stay small and stay committed to our customers.” F

Woodinville Tasting Room

19151 144 Ave. NE, Unit E, Woodinville (425)482-6349; beaumontcellars.com

4 SOUTH WENATCHEE AVE.

WENATCHEE, WA 98801 FOLLOW US ———— HOURS ———— 509.888.0404 TUES-FRI 10AM-6PM SATURDAY 9:30AM-5PM

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UPON FURTHER REVIEW

A TASTE OF NCW WINES WITH BARB ROBERTSON

UPON FURTHER REVIEW

Beaumont Cellars 2015 Reserve Mourvèdre, $39

Succession Wines 2015 Evolution, $20

Crayelle Cellars NV Tempranillo, $27

Karma Vineyards 2016 Rosé, $25

A blend of Semillon and Roussanne is not typical, but wow, what a combo. As soon as my nose hit the glass, it was filled with scents of a springtime creek, such as wet rock, sweetgrass and peach blossom. The sip fills your mouth with the same characteristics as the whiff with your nose. Florals, stonefruit and a chalky minerality are the highlights. There is also a lovely, smooth texture in this fullbodied wine that finishes clean and balanced. Succession just opened a new tasting room in Manson, next door to Cairdeas Winery. Evolution is pretty by itself, but picnic foods would be a good match.

Grilled prawns would also be quite tasty with this blend. One last thing: I like to hear positive stories about overcoming challenges; ask the Succession folks about theirs.

Cheers!

The grapes for this Tempranillo come from the 2014 and 2015 vintages out of the Ancient Lakes AVA near George. Scents of black cherry, mocha and clove meet you at the glass. I love the texture of this wine … it’s luscious. I tasted fig newtons (yes, really), black cherries and a warm, dark, chocolatey note. There was also a hint of savory cedar and leather quality.

It’s well balanced with the tannins in check. It all leads to a strong but smooth finish. Lamb is one of those things I don’t eat, but my husband thought this wine paired brilliantly with his lamb chops and scalloped potatoes. He’s a foodie, so I trust him. Crayelle made only 85 cases of its Tempranillo; don’t delay!

Like many other people, I’m a sucker for Rosé. I’m not really a pink kind of gal, but for some reason I like all the different shades of Rosé. This one had a moderately hued rosiness and smelled like fresh flowers and watermelon. How can you resist taking a sip of that? Berries and kiwi were also in that sip, along with the florals and melon.

The wine is fruit forward and dry with a medium body. I suggest you pour this Rosé at your next backyard party. It would even make a wonderful wedding wine — pink, pretty and versatile. Dry Rosé goes with almost everything, which is one of the reasons I like it.

This is a bomb, in a good way. It has an explosion of dark fruit that invades your nose. Juicy blackberry, black pepper, herbs and grilled meat are on the palate. There is also a hint of petunias. Mourvèdre is typically a structured grape with a big profile, and Pete Beaumont’s version fits right in. This is a young beast and it will calm down with a little time in the bottle or some aeration before enjoying it. I like to leave the wines out for a few days and see how they do. The second day was my favorite.

The fruit opened up but the finish didn’t fall apart.

Short ribs would be amazing paired up with this Mourvèdre.

Tasting Room Hours: Friday-Sunday ~ Noon to 5pm Located above Three Lakes. Take Malaga-Alcoa Hwy., right at West Malaga Rd., right at Hamlin, right at Joe Miller, left at the sharp curve onto Cathedral Rock Rd. Watch for signs.

3450 Cathedral Rock Road, Malaga WA • (509) 679-0152 • MalagaSpringsWinery.com

Farmer owned & grown Seasonal Apples, Peaches, Cherries & Asparagus, Jams, Honey & Spices, Northwest Wines, MicroBrews, Local Gifts, Espresso, Ice Cream, Deli Menu, Baked Goods & Homemade Pie 4 Miles South of Beebe Bridge 23041 Hwy 97, Orondo, WA 98843 • mile post 230/231

Picked at the Peak of Perfection Open 7am-7pm, 7 days a week

www.lonepinefruit.com

— Barb Robertson

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 68

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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 2011-17 Wenatchee Wine & Food Festival wine competition, the 2017 Cascadia Wine Competition and the Washington State Fair 2015-16.

Influenced by the Greek, Italian, Russian and Ukranian Cuisine Extensive European and Local Wine and Beer Selection or Enjoy a Cocktail!

888-INNA (4662) • 26 N. WENATCHEE AVE. • WWW.INNASCUISINE.COM July / August 2017

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THE BUZZ

STORY BY HOLLY THORPE

PHOTOS BY MICHELLE NARANJO

Power punch Summer punch recipes that are sure to impress

T Visit

buzzncw.com The colors in a punchbowl cocktail can wow your guests before they even take a sip.

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to find out more

he beauty of hot weather is that it makes a cold drink taste that much better. In the interest of helping you cool down this summer, BUZZ NCW collected some recipes and tips for creating the perfect punch for any party.

Whether it’s adding a little flare to a backyard barbecue or being the bridesmaid who brings the booze to the bachelorette party, punch will do the trick.

Simple and sippable Champagne Punch Our first recipe can take as little as 15 minutes. However, with a little extra love it gains some elegance.

This recipe was provided by Brooke Saari, brewer at Columbia Valley Brewing and extension coordinator at the Center for Sustaining Agriculture and Natural Resources in July / August 2017

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with frozen fruit (we recommend berries, but any fruits which pair well with your menu are suitable)

Adaptations: Mint Lime: 1 1/2 cups water, 2 cups firmly packed mint leaves, 1/4 cup sugar, 4 tablespoons fresh lime juice; bring water to simmer, and stir in mint and sugar over medium heat.

Cover and remove from heat and steep for 10-12 minutes. Cool completely, strain and stir in lime juice.

Add to punch to taste.

Blueberry Lavender: 1 cup mashed blueberries, 2/3 cup sugar, 1/2 cup dried lavender, 1 cup water; stir in saucepan, and simmer over medium heat stirring occasionally. After 20 minutes, strain and cool completely. Stir into punch to taste.

Pisco punch with depth and class

Above: Fresh fruit, dried flowers and citrus float in this champagne punch. The recipe calls for one bottle of Champagne or Prosecco and a cup of gin. This adaptation uses lime and mint simple syrup.

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Wenatchee. Also important, Saari is from Florida.

“Southerners are all about entertaining… We love to entertain, we love to put on an event,” she said. “It can be classy or it can be redneck. This (punch) is not what you use for the redneck. This is what you use for the special occasions. It’s what you pull out for weddings or baby showers.”

At its simplest, the punch can be a dump-and-go recipe: pour it all in a bowl and ice it down. We stepped it

up a notch with the mint-lime adaptation by infusing our own simple syrup with fresh mint. We also skipped the frozen fruit and added fresh pineapple pieces, blackberries and lime wheel ice cubes (frozen the day prior). A garnish of fresh blackberries in the glass and a fresh mint sprig from the garden gave each glass a bit of class, too.

“I like to use Prosecco because it gives you that sweet flavor combined with that true gin taste. It’s very

springy,” Saari said. “If you were to put a garden into a drink, that’s what you would get with this background of fruit.”

Champagne Punch 1 bottle Champagne or Prosecco 1 cup gin 1/3 cup simple syrup 1/4 cup lemon juice In a large punch bowl, stir ingredients

Impress guests with this refreshing and sophisticated combination of pineapple-infused pisco and chamomile tea.

This recipe is heavily adapted from a recipe in The Dead Rabbit Drinks Manual by Sean Muldoon, Jack McGarry and Ben Schaffer. It was adapted by local mixologist Rhia Foster, who most recently bartended at The Grotto in Leavenworth and has been mixing drinks for 10 years. Foster knows her punch — and its history.

“Communal punch has been such an important part of culture in so many different cultures and in so many ways — and part of it is having one giant bowl and a ladle and sharing the partaking of the same thing — there’s something that really draws people together doing that,” she said. “We can trace punch back

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

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Ice cubes with dried roses and lemon rounds suspended in them make for a colorful and functional garnish.

Lemon ice sits in a tray before being added to the punch bowl. into the 1600s. Punch is one of those things that has been a part of drinking culture for much longer than I even realized when I started investigating punches.”

She identified this punch as one that used seasonal flavors and could be beautifully garnished. The adapta74

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tion requires more time and labor — and a little more searching for the ingredients — but it can be done.

We found pisco, bitters, and even some dried roses for garnish, all in Wenatchee.

The pisco infusion takes 36-48 hours. We used a whole pineapple

and a fifth of pisco (25 oz) stored covered at room temperature. The chamomile tea, simple syrup and juices were made day-of. I highly recommend adding simple syrup and juice to taste — too much simple can get too sweet quickly.

For this punch, we went all out with some fancy ice. In a round Tupperware container (although bundt pans work well too), we froze lemon slices and dried roses into a large ice cube for the punch. Large ice blocks can take over a day to freeze, so give yourself wiggle room.

The ice, in combination with thin cut lemon, lime and orange slices, created a perfect centerpiece punch that popped with color and tasted just as good.

Foster said punches like this work if you think your guests will appreciate the nuance and nontraditional flavors in them like cardamom and chamomile. Otherwise, the effort may

Pineapples pieces are added to the champagne punch.

What Real Estate Needs Can I Help You With?

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Cell: 509-679-4625 be wasted.

“Really thinking about what you’re serving outside of the punch, what elements of things go with that, and really trying to decide what your goal is overall,” Foster said. “There are several different kinds of drinkers out there. If you’re looking for the kind of punch that gets everybody buzzed up, then you’re probably not as worried about all of the great flavors, and you probably just want a punch that’s sweet and incredibly drinkable. That’s really achievable in so many ways, and if you’re not concerned about the craftsmanship of it nearly as much, then it’s not a big deal.”

Pam@Windermere.com • www.WenatcheeValleyProperty.com

Windermere Real Estate/NCW

Weber Gas Grills Offer Unmatched Performance

You’ll never have to worry about flare ups, hot and cold spots or burnt food.

Instead you get performance, control and perfect results every time. Weber’s legendary cooking system is the heart and soul of every gas grill. It’s the reason Weber grills perform the way they do and why they last so long.

Pisco Punch 3 cups simple syrup 25 oz (1 bottle) Pineapple-infused pisco 9 oz fresh lemon juice 25 oz chamomile tea, cold 15 drops rose water 2 oz fresh orange juice 2 dashes lavender bitters 3 dashes cardamom bitters Fresh nutmeg, grated, for garnish In a large punch bowl, add ingredients and stir well. Then add ice and garnishes.

Come in and check out our super selection of Weber grills!

Open 8-8 WEEKDAYS 9-6 WEEKENDS

1729 N. Wenatchee Ave., Wenatchee • 509-663-1671 www.savmart.net July / August 2017

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A pineapple-infused Pisco Punch with rose water and chamomile tea. A floating ice ring with dried roses in it gives this flavorful punch some color.

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Tips to perfect your punch As with cocktails, the finer details of a punch can really make or break it. Here are a few tips to make the tastiest and freshest punch: • Taste, taste, taste. Recipes are usually pretty reliable, but if you prefer something sweeter or more tart, you can adjust your spirit, sweetener and citrus ratios. Taste as you go instead of dumping in each element all at once.

YOU PICK THE VANTAGE POINT,

WE FIND IT FOR YOU. Bringing Your Dream Home

• Juice your own. Fresh juice puts store-bought juice to shame.

Buy a hand juicer and juice what you need. Most citrus juice doesn’t keep well, but the improvement in flavor and consistency will be worth it.

• Rinse all your fruit and citrus. Whether you’re freezing it in ice or adding it to the punch, wash rinds and peels and rinse berries to remove pesticides, wax and debris.

Office: 509-665-9200 www.LauraMounter.com 175 E. Penny Rd. ~ Wenatchee, WA

• Make your own simple syrup. It’s not as hard as you might think. A one-to-one sugarto-water ratio will get you your basic simple syrup that, if refrigerated in a sanitary container, will keep up to one month. Get creative by steeping mint, lavender or another complementary flavor for an infused syrup.

• Infuse your liquors. A quick search online can show you how to infuse just about anything.

Spicy jalapeño tequila? Refreshing cucumber vodka? You can always infuse one cup to see if you like it before dumping in the whole fifth.

• Experiment with food-safe garnishes. Visit a local bulk foods section or health food store for a variety of dried flowers, spices and more that can take your punch from beverage to centerpiece. F July / August 2017

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PARTING SHOT

PHOTO BY MIKE IRWIN

This classic country church — St. Paul’s Lutheran — has stood over the settlement of Douglas for 102 years.

The structure’s steeple can be seen from a distance, peeking through plateau gullies and over lush wheat fields, and remains a favorite landmark along Highway 2. The church was decommissioned in 1968 but is still used frequently for weddings, family reunions and community events.

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

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Getting Married Next Year?

Have A Wedding Business?

The January-February 2018 issue of Foothills is the Wedding Issue.

It will feature stories of local couples who have tied the knot recently, as well as the work of the many businesses that form the backbone of the local wedding industry. We plan on dedicating a large portion of the magazine to the topics that interest would-be brides and grooms.

For more information, contact us at 509-664-7130 or advertising@wenatcheeworld.com.

Deadline: December 5, 2017 July / August 2017

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Check Lake Chelan level, Columbia River and launch conditions 24/7 — See “Lake Chelan Lake Level” and “Fishing and Boating” at chelanpud. org/Parks and Recreation

PLE SAM MY PUBLIC POWER BENEFIT

PARKING PASS This pass required for motor vehicle access to:

CONFLUENCE N INCOLLN LLINCO ROCK A ROGA AROG A DAROG

P P P P

L L L L

A A A A

T T T T

E E E E

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Camp for free at Beebe Bridge Park Customers can reserve up to two nights as a Public Power Benefit. Apply online or print an application and bring it to a PUD office.

1 2 3 4

2017

use parking only Dayuse Day

parking 15, 2015 - Dec. 31, 2016 - Julyonly Valid #

00001

Park for free at Daroga, Lincoln Rock and Confluence — PUD parks operated by the state. Customers can apply at chelanpud.org/Day Use Parking Pass or PUD offices.

Be SAFE and be NICE. Don’t be That Guy or That Lady when using PUD trails.

Remember: • Keep dogs on a short leash • Clean up after your pet • 10 mph speed limit • Stay on the right • Warn when passing

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Para información en español llame al (509) 663-8121 y diga “español.”

July / August 2017