November-December 2017 WENATCHEE u LEAVENWORTH u CHELAN u AND ALL OF NORTH CENTRAL WASHINGTON
oothills Big party,
small eats Think appetizers this holiday season
Inside Kung fu girl Q&A session with Ki Fighting’s Miss Addy
It’s electric! Owners explain why they drive electric cars
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. 2
Foothills
Deadline: December 5, 2017
November / December 2017
EDITOR’S LETTER
Is it winter yet? A
s we enter the final two months of 2017, many of us are wondering what this winter has in store for us. Will it be a snowy repeat of last winter, a warm and rainy winter, or something entirely different? Myself, I’m OK with a healthy dose of snow during the winter months. There’s something peaceful
about shoveling snow from my driveway as my family and neighbors are warm inside. It’s so quiet, unless my daughters decide to join me outside. My older daughter is quick to volunteer to help shovel, which I appreciate. She saves me about an extra 2030 minutes of work. My younger daughter will grab our smallest shovel and spend about 2 minutes to clear a tiny patch of sidewalk before the temptation becomes too much. Some nights it’s snow angels, other nights it’s playing in the big piles of snow cleared from our driveway and sidewalk, and at least once a year, it’s simply catching the big snowflakes in her mouth as they fall to earth. Oh, to have a child’s spirit again! From a work standpoint, I find planning for this issue of Foothills to be an annual challenge. Just like Marie Osmond is a little bit country and brother Donny is a little bit rock ‘n’ roll (I know, I’m dating myself), November-December is little bit fall and a little bit winter. It’s not easy to find the right mix of seasonal stories and photographs. Even if this issue doesn’t measure up to seasonal expectations, I’m happy with the stories and photos we’re delivering to readers. You’ll find a feature on Miss Addy, the kung fu queen of Wenatchee, as well as some appetizer recipes from chef Jodi Riggles that are easy to whip up and serve at your holiday party. We also have a longer piece that focuses on hybrid and electric cars, as well as profiles of Napeequa Vintners and Pear Up cidery. One thing you won’t find in this issue is Mike Irwin’s regular Fast 5 feature. Mike has written his irreverent column on local life and lore since the very first Foothills issue back in early 2011. Sadly, Mike has taken on more responsibility at work, which makes it impossible for him to find time to write the Fast 5 column. His cheeky voice will be sorely missed in these pages.
Marco Martinez, editor foothills@wenatcheeworld.com
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@foothills_magazine November / December 2017
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Focus ❆❆❆❆❆❆❆ 4
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ong-sleeves, wool socks and warm coats again become part of our everyday lives as we make the transition from fall to winter. The inside of our homes takes on the look of the season as we begin the journey through the festive holidays. We invited some of our advertisers to share some of their seasonal favorites. It’s part of a regular Foothills feature we call Focus. Look for it in future issues of the magazine.
Photo provided by North Face November / December 2017 Foothills 5
Photos by The North Face
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November / December 2017
Photos by KUHL
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Come in and make your Wish List at Collins Fashions!
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November / December 2017
2 S. Wenatchee Ave. Downtown Wenatchee 509.665.7600 www.collinsfashions.com
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Foothills
HOLIDAY DECOR November / December 2017 ·
FOOD · HOME · ACCESSORIES · BABY · SPECIALTY GIFTS
As we celebrate old and new traditions throughout the holidays it’s the memories we create that tie the bond from year to year. Christmas at The Gilded Lily Home is a special time and this year is certainly no different. As we celebrate our eighteenth annual Christmas season in Downtown Wenatchee, our family extends a special wish to you and yours that it will truly be a season to remember.
Step through our doors this Christmas and escape the chill from outside. Take in the sights, the smells, the flavor and the fullness of the season. Whether we can help you set the tone in your home with wonderful holiday decor or help you cross off the special names of your friends and family on the gift list—we are here. Join us in celebrating all of the special moments to come this Christmas with intentionality and flavor.
2 North Wenatchee Avenue, Wenatchee, WA 98801 (509) 663-1733 www.gildedlilyhome.com Holiday Hours: Monday - Saturday: 10am - 5:30pm, Sunday: 11am - 4pm
Contents
14 See you there
Five picks for holiday fun
16 Bkung eyond fu Miss Addy is more than kicks and punches
20 This old house 28 Life in the round 34 Changing habits
40 Winter schminter
Electric car owners are ready for snowy roads
48 Party plans 54 Fine wine with humor
Chef Jodi Riggles shares two delicious recipes
Napeequa’s David Morris is serious about having fun
1908 farmhouse has character ... lots of it
Yurt living is cozy simple
Environment is the winner in EcoChallenge
64 A fine pair
Brothers make hard cider with grandpa’s pears 12
Foothills
November / December 2017
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 Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com General Manager, Advertising and sales Andrea Andrus (509) 664-7136 andrus@wenatcheeworld.com Design Nancy Phillips
www.hardrow.com Lake Chelan & Leavenworth
Original artwork by Jon Klassen. www.hardrow.com
Contributing editor Russ Hemphill 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.
COVER PHOTO: Photo by Julie Burdick. A plate with a pair of go-to appetizer options for the upcoming holiday party season. Jodi Riggles, executive chef for Beyond Creations Catering, shares the recipes in this issue.
Thinking about winter? Think of us.
At Chelan County PUD,
CONSERVATION MAKES CENTS Take advantage of rebates on: • smart thermostats • insulation • windows
• super-efficient heat pumps • ductless heat pumps • heat pump water heaters
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November / December 2017
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Coming Up BY AMANDA WALKER
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Holiday Wine Class, Pybus Public Market
The holidays are fast approaching and Rhett Humphrey at Jones of Washington wants to help you decide just what to serve. Join him at Pybus Market on Tuesday, Nov. 14 at 7 p.m. and learn about classic wine and food pairings for Thanksgiving, Christmas and New Year’s. Rhett will also offer tips for gifting wine to the oenophiles on your list. Best of all, the class is absolutely free, so sign up soon. Cheers! pybuspublicmarket.org/events
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Festive Holiday Fun
Turkey on the Run 5K, 12K and Kids’ Race, Rotary Park, Wenatchee
If you feel like pre-emptively burning some calories before your Thanksgiving feast, put on your tennis shoes for a jog around Wenatchee’s Rotary Park. It’s $25 for the 5K and $35 for the 12K. The latter offers chip timing, and both come with commemorative coffee tumblers. Walkers welcome too! Kids can run their course for free if they accompany a paid adult. Organizers will also collect non-perishable food for the Women’s Resource Center. The event kicks off at 9 a.m. runwenatchee.com/events
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Christmas in D E the Mountains C Concert, Leavenworth Church of the Nazarene Get in the Christmas spirit with Leavenworth’s Village Voices. The singing group will perform two hours of festive numbers, culminating with the Hallelujah Chorus from Handel’s “Messiah,” where the audience is invited to add their voices. Tickets are $15 for adults and $12 for youth ages 5-18. Can’t make it on Dec. 1? There’s an encore presentation the following Friday, Dec. 8. leavenworthvillagevoices.org/ events
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“Old Time Radio Show: It’s a Wonderful Life,” Numerica Performing Arts Center
Want to experience a 1940s-style radio play as part of the live studio audience? Then grab a seat at the PAC on Thursday, Dec. 21 and sit back for an evening of vintage entertainment, complete with retro commercial breaks. Local actors will recreate the iconic performances of Jimmy Stewart, Donna Reed, et. al. from Frank Capra’s 1945 film, adapted for the (radio) stage by Joe Landry. The play will be broadcast simultaneously on KOHO FM and re-aired on that station Christmas Eve. Tickets $11-$21. numericapac.org
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Family Fun New Year’s Eve Party, Echo Valley Ski & Tubing Area, Chelan
Slide into the the new year at Chelan’s Echo Valley on Sunday, Dec. 31. Besides skiing, tubing and snowboarding, this family-friendly fete will feature a bonfire, s’mores and a torchlight parade. The event costs $10 per person (free for ages 5 and under) and there will be food specials at the lodge. The party goes from 6:30-9:30 p.m., so afterward there’s still time to get a good night’s sleep — or stop by another soirée — before 2018! lakechelan.com/events
Everyone’s Favorite Christmas Classic!
Presented By
November / December 2017
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Addy Hernandez
AKA Miss Addy
City: Wenatchee Age: 41 Hobbies: weight lifting, hiking, trail running, reading, tai chi, martial arts and cooking
SPEED ROUND Jet Li or Jackie Chan? Bruce Lee
Favorite book: Siddhartha by Hermann Hesse Last movie you saw at the theater: Spiderman! Favorite Christmas song: White Christmas Rachael Ray or Giada De Laurentis? Giada Gwen Stefani or Adele? It depends on my mood.
Miss Addy Hernandez gets in a kick while sparring with instructor Marc Hernandez (no relation).
A
ddy Hernandez is known as Miss Addy to the thousands of current and former students who have trained at Wenatchee’s Ki Fighting Concepts gym during the past 20-plus years. The “Miss” title notes respect to a master, in this case a kung fu master who was born in Mexico and moved to the U.S. as a 5-year-old. And no doubt, Miss Addy is a master. Her professional credentials include twice being featured on the cover of Inside Kung-Fu Magazine, and also being named “Woman of the 16
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Year” in 2008 by the same publication. She and business partner Joseph Simonet also filmed and produced martial arts instructional DVDs that have sold worldwide. If you’re looking for even more cool factor, Miss Addy also taught and toured with the rock supergroup Velvet Revolver, which included Scott Weiland from Stone Temple Pilots and Duff McKagan and Slash from Guns N’ Roses. Miss Addy agreed to answer some questions by email. Here’s the interview:
Most memorable Christmas gift you’ve received: I really enjoy it when my family and friends get together. The experience is memorable for me. So, what’s it like being a badass? I don’t consider myself a badass. However, I do feel like I have an advantage because I know how to use my body as a weapon! Explain the how and why you got into kung fu. Well, Bruce Lee was my idol. I thought I would marry him someday. It was a rude awakening when I grew up to realize he was dead. Growing
STORY BY MARCO MARTINEZ PHOTOS BY JULIE BURDICK
Camille Jones, 2017 Washington Addy Hernandez state Teacher of of Ki theFighting Year Concepts November / December 2017
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up, I always watched old kung-fu theater. I figured the best way to overcome my insecurities and shyness was to train and become physically powerful. How has kung fu changed your life? My life has been dramatically enhanced because of kung fu! I’ve been able to travel the world and teach many interesting people. I’ve learned to balance my physical and emotional health. I’ve been featured on covers of magazines and have met and worked with some famous people. I’ve made training videos that have sold all over the world. I’ve become a voice in the women’s self-defense world. I’ve been a positive influence on hundreds of students. So far, it’s been an awesome ride. Not bad for a young girl who immigrated to “El Norte.”
Ki Fighting Concepts students Ruby Rochester and Karys Williams practice with instructor Addy Hernandez in the background. Beyond the physical, what changes do you see in your students as they progress through the Ki Fighting Concepts program? It’s amazing to watch and experience the transformation in our students. I’ve seen shyness and insecurities transform into strength and confidence. Lack of discipline and focus dissipate with the sustained effort it takes to meet and accomplish goals. I’ve found that learning to become physically powerful tends to create humble, positive, human beings with strong character. Consequently, our staff of instructors started with us when they were very young. They all came to us for their own reasons. Now, they’re respected and looked up to by our members and the community. Do your athletic interests go beyond kung fu? Yes! I love to trail run, hike and being in our great outdoors. Currently, I’m really into weight training. I also qualified for the Boston Marathon 2018! If you weren’t a kung fu teacher, what would you do professionally?
Addy Hernandez spars with son Joey Simonet at Ki Fighting Concepts. 18
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November / December 2017
My strengths lie in communication, people skills and sales. So, I’m sure I’d be doing something that requires those strengths. How does your 7-year-old son fit into your kung fu world?
Addy Hernandez works the wooden dummy at Ki Fighting Concepts in Wenatchee. Basically, he’s been raised in a kung fu gym. We’ve made a conscious effort not to push martial arts on him but he seems to really enjoy it. He’s pretty athletic and loves to train! Rumor has it you really enjoy cooking. What do you enjoy about being in the kitchen? I do enjoy it! Really, what I enjoy most is a small intimate gathering with friends and family, making them happy with some good food and conversation. What’s your signature dish? I’ve had repeat requests for my cilantro pesto, cedar plank salmon. For the fall, soup’s on!
Student Michaela Stains, left, practices with a fellow student under the tutelage of instructor Addy Hernandez.
You occasionally teach self-defense for women classes. What’s the main message you convey through those classes? I plan to teach these courses more than on occasion. It’s really the direction my career is taking in the martial arts!
My focus in these classes is to teach women how to find their impact potential (finding their physical power), using their body as a weapon, learning to trust their intuition, and becoming aware of their environment. So far, these classes have been very successful and I plan on teaching more this fall/winter. If you had a do-over in life — a single thing you would do differently if given the chance — how would you use it? I would learn how to play an instrument. I wish my parents would have made me take lessons when I was younger. Just think how enriched my life would be now. However, I’m a firm believer in the proverb “it’s never too late.” What makes you happiest? My family and friends make me the happiest. I also find happiness in training hard. I truly love the energy I get from being at my gym. It’s so rewarding being around so many positive people! F November / December 2017
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INSIDE HOME STORY BY DEE RIGGS PHOTOS BY KIMBERLEY BRYAN
A hidden treasure Andrew and Melanie Doubroff’s Wenatchee home dates back to 1908.
Couple bring Pershing Street home farmhouse back to life 20
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M
elanie and Andrew Doubroff are always on the hunt for hidden treasure. They hit garage sales, flea markets and estate sales on a regular basis and have collected enough furniture, paintings and unique items to fill a large house. That house is another big find. The Doubroffs call their 1908 Wenatchee farmhouse a real hidden treasure. “When we first saw it, the inside walls were mint green and purple and
the floors were forest green,” said Andrew. “There were boxes in every corner and the house was a mess.” “In this room, there were wall borders of grapes and grapevines,” said Melanie, sitting in what the couple call their great room. All this did not deter the Doubroffs when they first saw the two-story house in 2007. “Because I’m in the business, I could see past all that stuff,” said Andrew, who makes his living painting
home interiors and exteriors, restoring old furniture and doing color consultation for clients. Melanie, an executive assistant and event planner, says she had full confidence in her husband’s abilities to restore the old house. And she knew she would bring her own love of interior designing to the project. The Doubroffs, who married in 2002, were living in Santa Monica, California, when they came to Wenatchee to visit friends.
“We fell in love with the town,” Melanie says. So they were soon driving around, looking at homes for sale. After a few houses, they came upon the farmhouse that was for sale but had not been on their radar. Like the town, they said, they fell in love with the look of the farmhouse and its potential. They bought the house, then rented it out for about two years while they prepared to move to Wenatchee. November / December 2017
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First, they painted the interior of the house in earth tones. They also moved in truckloads of furniture and other items that they had collected at flea markets and other places in California. “We had to rent 10 to 12 UHauls,� Melanie said. The couple had the green paint stripped from the Douglas fir floors, and they toned down the old linoleum in the kitchen with a coat of dark graphite paint. The couple say they are proud that the 2,800-square-foot home was placed on the Wenatchee Register of Historic Places in 2009.
Top: Much of the furniture and accessories that fill the renovated farmhouse are flea market purchases the Doubroffs have made over the years. Bottom: Andrew and Melanie Doubroff with their two Australian shepherd dogs. 22
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November / December 2017
The home was built by Ora and Cora Haines, who raised Red Delicious apples there until selling the property to dairy farmers Ed and Lillian Roehl, who also grew apples and cherries. Lillian lived in the house for more than 74 years. The home was later occupied by another owner until the Doubroffs arrived. Still on the land are apricot, peach and pear trees, and grapes. The home, which sits on an acre of land, also comes with a 1,200-square-foot garage that Andrew plans to rework into a space for the couple’s furniture restoration business that will open in early 2018. The house also features original hardware, like doorknobs, and several light fixtures hang from the ceiling. Andrew estimates 30 percent of the electricity in the house is knob-andtube wiring. The walls are lathe and plaster. When the couple bought the house, they added insulation in the walls. Everywhere you look, inside and outside, are unique items the couple have found, cleaned up, restored and put on display. Everything, it seems, has a story. The headboard for a bed used to be the top of a coffee table. “Someone had put it out with a pile of junk on the side of the road in Topanga Canyon in California,” Andrew said. There is a pair of matching wicker chairs in the great room, both restored: “We found them in an alley,” Melanie said. “A cat had ripped them apart.” An old wooden extension ladder, now holding rows of books, rests against a wall in the great room. “I found it in a friend’s garage,” Andrew said. There’s a Mission-style library table in the kitchen, serving as a breakfast table. “Found in an alley,” Andrew said. A wooden desk is the focal point in Andrew’s office. “There is a paint store that I go to in Santa Monica and they were getting new desks and they said, ‘Do you want it?’ ” he said. In the living room is a painting of Mediterranean beach scene signed by DeVity that they found at a thrift store for $60. An art dealer told them later that it is worth $1,500 to $2,000. A large piece of furniture in the
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A container garden and wall-mounted accessories add to this outdoor seating area nestled into a narrow sideyard of the Doubroff home.
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The corner bookshelf near the wall clock is a repurposed ladder. The casual living room in the Doubroff home. 24
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great room, being used as a buffet, came as surplus from an elementary science class. “It used to hold books and beakers,” Melanie said. The couple say they have a lot of fun looking for unique items. “Every time we walk into a store,
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one of us will say, ‘Honey, come look at this,’ or ‘Come look at this other thing.’ ” Melanie said. Their one rule: “Anytime you set something up in a room, it has to be inviting and comfortable, and you go from there,” Andrew said. “It’s very personal.” “This is an expression of ourselves,” Melanie said. All rooms are renovated and remodeled except for the kitchen. That room, which they consider the heart of the house, is a challenge, Andrew said. He noted that “it’s hard these days because everything is stainless steel and granite, and we can’t do that.” Melanie said they are thinking of a full remodel with an apron sink, chrome fixtures, butcher-block countertops and subway-style tile for a backsplash. They will also add some retro-style but new appliances. “Whatever we do, it will be done in period style,” Andrew said. “Since it is the heart of the home, it needs to continue that farmhouse charm, exuberating warmth throughout,” said Melanie. F
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Clockwise from top: The Doubroffs added vintage accesories to the kitchen, which was remodeled by the previous owners. A small shed in the yard is big enough to sleep the Doubroffs’ nephews when they visit. Neutral earth tones are found throughout the Doubroff home. 26
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A yurt for all seasons OUTDOORS STORY BY RACHEL HANSEN PHOTOS BY MICHELLE NARANJO
T
he romance of yurt life awakens with late autumn frost. That’s when Colin Sternagel and Ariahna Jones coax their small cast-iron stove out of its summer hibernation. The stove is the yurt’s beating heart. Its warmth radiates from the center of the one-room home, pushing the cold, wet air through the yurt’s breathable, woolen walls. “It reminds me of being a kid again, building a blanket fort,” Colin said as he handed me a mug of steaming Earl Grey. “You’re surrounded by a wool blanket, there’s one little entrance and no walls.” A river rock mosaic covered the threshold and hearth. Daylight poured in from a generous skylight, 5-feet across and more than 8-feet high at the yurt’s crown.
The exterior of Colin Sternagel and Ariahna Jones’ Mongolian yurt near Leavenworth. 28
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Provided photo
Clockwise from bottom left: The inside of the yurt is cozy, but has a spacious feel to it. The Sternagel yurt includes an 8-foot high skylight that measures 5-feet across. The yurt’s small wood stove is vented through the skylight. The yurt door is elaborately decorated. A sign outside the Sternagel yurt near Leavenworth. 30
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The couple live quite comfortably “in the round.” Cleverly-arranged furniture segments the room into three living areas — a kitchen, a bedroom and the living room. They outfitted the 19-foot-diameter yurt with electricity, which powers Wi-Fi and a few kitchen appliances. In the middle of the night, an electrical space heater allows the couple to sleep without stoking the fire. “This time of year is easy living in the yurt,” he said. “You have to keep it warm, which is a lot easier than keeping it cool.”
During the summer months, they empty the wood stove and open the skylight for a direct open vent. The yurt sits on an insulated wooden platform, where two hammocks provide an outdoor living space. Behind the yurt, a shed houses the bathroom, with a composting toilet and pump-water sink. A jug and foot pump supply water for the sink. Sternagel first discovered yurt life while traveling in Mongolia. He moved there for a video internship at a news station. When the internship ended, he travelled around the country for seven months, teaching
English, guiding treks and trading adventure videos to get by. “I was fascinated by the way the yurt’s natural materials felt — the wood and the wool — all organic and from the earth,” Sternagel said. “And the round structure, the single room … I really wanted to bring it all back with me.” During one of his adventures, he met the owner of a yurt and furniture company who became the supplier for Sun Time Yurts. The man can pack 10 yurts into a 20-foot shipping container. About once a year, Sternagel rounds up 10 November / December 2017
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A small wood stove in the center of the yurt is shuttered during the summer, but takes on importance once fall comes around. customers and orders a shipment. Over the last five years, he’s ordered about 50 yurts. They range from $4,000 for a 12-foot yurt to $7,600 for a 21-footer. The yurts are assembled in a day. The yurt’s bones are its wooden lattice walls and 80 wooden rafters that emanate from a solid wood crown on top. Three layers insulate the walls. The interior wool helps wick moisture. A thick, tight-weave canvas provides a weatherproof exterior. A 32
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decorative, lightweight canvas covers the outside. His customers live in the Northwest, Colorado, Arizona, New Mexico and North Dakota. Most live in the yurts full time, but not all. Some use them as guest homes or farmworker housing. “We’re in the perfect country for it, from here to Montana,” he said. The popularity of yurt life is growing with the tiny house movement, he said. There’s a romance to it,
rooted in the desire to live simply, as well as be more connected to nature, self-sufficient and mortgage free. “We have customers who live without electricity up in the woods, true to everything organic and natural,” he said. “And then there’s us, who are really blending two worlds to make it work. We don’t have anyone who’s pimped out their yurt with big-screen TVs. But, it’s kind of an open canvas. You can do whatever you want with it.” F
The kitchen portion of the yurt includes a toaster oven and a dorm-size refrigerator.
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THE ENVIRONMENT STORY BY MARLENE FARRELL PHOTOS BY KEVIN FARRELL
34
Biking to work and school is a great way to reduce one’s carbon footprint.
Two-week challenge
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emissions (for a pound of beef, about 1,800 gallons of water and 29 pounds of greenhouse gas emissions, according to experts). Do that a few times a week for a family of four and the environmental savings are substantial. • Eating a meal that has zero waste means using ingredients that are not prepackaged. No garbage is produced and any leftovers can be saved or composted. Currently Americans eat more packaged food than fresh food.
Change a light bulb • According to the PUD, “When designed well, LED lighting can be more efficient, durable, versatile and longer lasting.” • Change doesn’t have to happen all at once. As bulbs need replacing, a homeowner can swap incandescent for LED.
Make changes a habit
Reusable water bottles are better for the environment than single-use plastic water bottles.
The EcoChallenge complements the work of Chelan County PUD’s energy conservation department, which is run by Susan Gillin.
A lifetime of change
C
hanging habits for the better, whether for personal health or for the environment, takes
time. A local organization, Climate Conversations NW, sponsored the NCW EcoChallenge in late spring. The public Facebook group serves as a clearinghouse for climate-change information. The challenge showed how two weeks can be a powerful force to 36
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help reduce our carbon footprints by decreasing actions, consumption and waste that emit CO2 and other greenhouse gases into the atmosphere. The NCW EcoChallenge was open to residents of Chelan and Douglas counties. Team members picked daily one-time challenges to try out environmentally friendly behaviors. Participants logged onto a website to record their achievements and earn points. The teams with the most points earned cash prizes for the nonprofit of their choice. In addition, people won random prizes throughout the competition. Carolyn Griffin-Bugert, member of Climate Conversations NW, explained the aim of the EcoChallenge. “We
Washing clothes in cold water saves energy. want to advocate and educate about climate change. With the EcoChallenge our hope was to have a whole bunch of different folks check it out and think about the ways of reducing their carbon footprint.” The challenges were organized by themes, including transportation,
waste, energy, food and water. Link Transit, Waste Management and Chelan County PUD served as title sponsors and customized their specific themes to reflect local concerns and provide local resources. Susan Gillin, who works in Chelan County PUD’s energy conservation department, said the utility partnered with the NCW EcoChallenge to increase awareness about energy conservation options. “For instance, the website shared info about replacing incandescent bulbs with energy-efficient LED bulbs. It linked to the PUD’s information page about what kind of bulbs to look for, where you can purchase them and how to recycle them.” The challenge drew 744 individual participants on 99 different teams. Top-team honors went to Link Transit/Missing Links, which won $1,500 for the Wenatchee Valley Humane Society.
Following the two-week challenge, participants offered these tips for the general public:
Alternative transportation • Even if it is for just one trip a week, bike or walk instead of using the car. You cut down CO2 emissions and get exercise at the same time.
• Emerson Peek (Derby Canyon Roadsters team) said, “Consistency with small commitments works better than trying to make big changes.” Examples of his small changes include using less water to clean dishes, practicing fuel-efficient driving with steady acceleration and going at highway speeds, and eating meatless meals often. • Heather Murphy (Team Murphy) said, “During the two weeks we were traveling in Hawaii, we packed our own reusable water bottles.” Refilling the same water bottle saved her the need for many disposable plastic bottles.
Improve community health
• Carpooling is a great way to help the environment and also have time to be with colleagues, friends and family.
• “One of my challenges was to volunteer at least three hours in my community during the EcoChallenge,” said Peek. “This encouraged me to show up to help at local ESL classes. I believe that pursuing environmental stewardship must go hand in hand with building resilient, vibrant communities, and that means showing up to support and learn from each other.”
Small changes at mealtime
Find partners
• By eating lower on the food chain for one meatless meal, you can reduce both water usage and CO2
• “The YMCA, City Hall and the police station started all-in-one recycling!” said Dorry Foster, CEO of
• Benjamin Clifton (Wenatchee Valley College Geographers team) said, “The EcoChallenge inspired me to do more biking, rather than driving everywhere. Doing this made me less lazy and more helpful.”
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Peggy Thomas, Dorry Foster and Katrine Forrest help pitch in to use the all-in-one recycling bin near the Wenatchee Valley YMCA.
Buying at the farmers market is an opportunity to reduce packaging and buy local. 38
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Wenatchee Valley YMCA. Foster said reaction was overwhelmingly positive when she broached the topic with the other groups. “I thought we would run into more obstacles or red tape, but to my surprise there were none,” she said.
Help your wallet • Some stores offer a discount of a few cents when you use your own reusable grocery bags. The same is true for bringing your own mug to some coffee shops. • Over their lifespan, energyefficient appliances save homeowners money through reduced electricity usage. F
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Some notable stats from the two-week NCW EcoChallenge earlier this year:
744 individual participants on 99 different teams
963 miles traveled by carpool 525 miles traveled by bike 2,693 pounds of carbon
dioxide saved
945 light bulbs replaced with high efficiency bulbs
40,796 gallons of water saved 409 pounds of waste composted 4,093 plastic bottles not sent
to the landfill
208 zero-waste meals consumed
1,558 hours of volunteering 58,194 minutes of exercise Source: Climate Conversations NW
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WHEELS OF WONDER STORY BY MARLENE FARRELL PHOTOS BY KEVIN FARRELL
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All charged up Hybrid and electric vehicle owners are ready for winter
H
ybrids and electric vehicles (EVs) don’t dominate the roads, locally or nationally. Yet. However, they do make up about 3 percent of the market of new vehicle purchases. Drivers choose them for environmental and economic reasons. The economic component can be inferred from the fact that hybrid and EV sales go up every time there’s a spike in gas prices.
Mike Bedard of Leavenworth said he bought his 2010 Prius for economic and environmental reasons, and its reliability.
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Mike Bedard and his 2010 Toyota Prius, which he says performs “exactly as advertised.”
The Toyota Prius was the first mass-produced hybrid car when it went on sale in Japan in 1997.
In North Central Washington, where winters frequently bring a few feet of snow and temperatures hover near or below freezing, do they make practical sense? Or, put another way, does a hybrid or electric vehicle make a superb main vehicle or does it work best when combined with an all-wheel drive internal combustion engine (ICE) car for challenging weather conditions and long trips? We asked some hybrid and EV owners how their vehicles do when Old Man Winter makes his presence felt. When one thinks of hybrids, the prolific Toyota Prius comes to mind. There have been millions of Priuses 42
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sold, versus mere thousands of most of the few dozen other alternative vehicle models. Mike Bedard of Leavenworth said he bought his 2010 Prius for economic and environmental reasons, “as well as bomber reliability.” Bedard, commuting to Everett, and his wife Lisa, commuting to Wenatchee, have driven their Prius for several years in a variety of conditions. “We use the Prius for everything.” “In the winter, I often drive over Steven’s Pass before the plows clear, and it goes through the snow great. Ground clearance is the only limiting factor. It is front-wheel drive, and I run studded snow tires in the winter.
Prior versions of the Chevy Bolt were a gas-electric hybrid. The 2017 version is completely battery powered.
I suspect the battery pack being heavy and low to the ground helps with the center of gravity. The Prius handles very well and is sporty to drive on the curvy mountain roads. It is peppy with plenty of power to make passes, even when full of carpool partners.” There have been no surprises with Bedard’s Prius. “It is exactly as advertised, which is maybe surprising in itself!” Andy and Jen Barber of Leavenworth have made great strides to avoid gas stations over the years. In May, they purchased a Chevrolet Bolt (a newly introduced electric vehicle, as opposed to the hybrid Volt that has
been around since 2011). Earlier, they leased Nissan’s EV, the Leaf, for two years. They also own a Toyota Highlander hybrid SUV and have long had their own vegetable oil conversion kit to fuel their diesel vehicles. Andy Barber’s commute, as a Seattle firefighter, is 120 miles from Leavenworth, one-way. “I drove the Leaf to work in Seattle a couple times, and though I had to charge in Skykomish (which added about 30 to 40 minutes to the commute), it made me excited for an EV with longer range.” Apprehension over the range of the vehicles is a real issue, according to Barber. “I had more anxiety with the
The 2017 Chevy Bolt is a front-wheel drive electric car with an estimated range of nearly 250 miles between charges. November / December 2017
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Andy Barber said tax incentives allowed him to buy his new all-electric Chevy Bolt for roughly the same price as a standard mid-range car with a gas engine.
an electric motor. Barber said with tax incentives (federal tax break and a state sales tax exemption), he purchased his Bolt for the same price as most new midrange gas engine cars. He cautioned those considering an EV purchase to research the incentives, however, because the tax break decreases with the number of vehicles sold per model. Mostly the Barbers charge their Bolt in their garage, with a Level 2 charger that takes seven hours to go from zero to full charge. The quick-charge stations, such as those at Leavenworth City Hall and the Wenatchee Convention Center, work about four times faster. Barber hasn’t driven the front-wheel drive Bolt in the winter, but he expects it to do better than his previously owned Jetta. “The Bolt has higher clearance than most vehicles of its class. I’ll add studded or studless tires. It has all the latest safety features, traction control, lane assist and collision alert.” The Bolt, like the Prius, seems to be versatile. “We’ll use the Bolt for all sorts of driving,” said Barber. “Just wouldn’t use it if we need a truck or
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Ready for Winter?
The power button for Andy and Jen Barber’s 2017 Chevy Bolt. Leaf. Now I use a phone app, which shows all the nearby stations and their availability. Drivers can add comments so you know if a station isn’t currently working.” Longer range is what the Barbers got with their 2017 Bolt. “Its estimated range is 238 miles between charges,” Andy Barber said. “It varies, depending on four factors: driving technique, outside temperature, climate control and terrain.” Heating an EV’s cabin steals some of the battery’s power because, unlike an ICE car, there’s no heat by-product from 44
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Dick’s The interior of the Barber’s 2017 Chevy Bolt.
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The Tesla Model S features SUV-size capacity because of the front trunk where a car’s engine would normally be found.
The Loewen family — from left, Heidi, Haley, Ella, Adeline and Jason — fit in their Tesla Model S sedan comfortably. The car has a pair of jump seats, which can increase seating capacity to seven.
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The all-wheel drive Model S has motors near the front and rear axels. really long road trips unless we wanted to map out all the quick-charge stations along the way.” A 2015 Tesla Model S is the beloved EV owned by Jason and Heidi Loewen of Wenatchee. They make full use of its luxury and safety features to drive their family of five around town, and for trips all over the state. “According to Tesla, the car has a range of 275 miles. We’ve certainly driven it over 200 miles in a stretch,” said Jason Loewen. Tesla owners like the Loewens have access to an exclusive network of Supercharge stations (that differs from and are even faster than the quick charge standard used by other EVs).
Everything from climate controls to suspension settings are controlled on Tesla’s huge 17-inch touchscreen. Loewen said their Model S can handle any winter conditions other than going through a snow bank. “The range decreases, just like it does for all EVs, because of heating, sticky snow tires and a rocket box full of skis. But it’s all-wheel drive and pretty heavy, with the battery down low, which is
advantageous for winter driving.” Reduced carbon footprint is a bonus for Loewen, a car aficionado. “With its powerful motor, it has instantaneous torque. I am always surprised at just how fun it is to drive,” he said. The Tesla is an investment the Loewens expect to have for many
years. Their investment was also incentivized at the federal and state sales tax levels, just like Barber’s Bolt. Many bells and whistles add to the driving experience. “For navigating, you punch in an address and the car calculates how much charge you’ll have left when you get there,” Loewen explained. “It takes into account stoplights, elevation changes and driving tendencies.” Also, it can drive itself because it senses the lines on the road and keeps the car comfortably in the lane. It’s a larger EV, with seats for seven people and hauling capacity like that of an SUV, plus more storage under the hood since there’s no engine filling the space. With virtually every car company having a hybrid or EV model on the market, these are exciting times for consumers who can now find a car to match their needs. And as the hybrid and EV market matures, there are more used cars for sale at affordable prices. “One out of two vehicles per household should be electric. It’s inevitable, given the trajectory of the technology,” predicted Barber. F
2017 ENVISION
November / December 2017
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KITCHEN CREATIONS
STORY BY MARCO MARTINEZ PHOTOS BY JULIE BURDICK
Make your holiday party
appetizing
O Above: Jodi Riggles, executive chef for Beyond Creations Catering, which does food service at Town Toyota Center. Opposite Page: Riggles puts the finishing touches on a plate of Filet mignon with honey-Dijon vinaigrette herbed goat cheese and butter leaf.
ne of Jodi Riggles’ duties as executive chef for Beyond Creations Catering is to feed the touring rock bands that come through the area and play the Town Toyota Center. Each band has its own unique requests, she says. And then she kinda gets quiet. Some chefs have secrets that go beyond well-guarded recipes. Change the subject to holiday eats and the conversation gets back on track quickly. With the holiday entertaining season looming, Foothills Magazine turned to Jodi, a professional chef for 14 years, to share her thoughts on the subject and other food-related things. She also graciously provided a couple of approachable appetizer recipes that readers can put to use in November, December and beyond. November / December 2017
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Above: Making Crab & Lime Quiche is quick and easy, and it will go over well with guests at your holiday party. Left: Buying mini filo cups, as opposed to making them, cuts down on the prep time.
Q: What food tips would you
give to someone hosting a small party — 12 to 15 people — during the holidays?
A: Make food that can suit
everyone. Find recipes that are quick and easy, or better yet hire a catering company so you can enjoy the party.
Q: Are appetizers the best route to go versus a sit-down meal in that scenario?
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A: Appetizers are always the way to go!
They can be prepped ahead of time and ready when your guests arrive so you have time to enjoy your guests.
Q: Do you have a must-make dish for the holidays?
A: Grandma’s coffee cake and cream
cheese braids. Top secret recipes!
Q: Is there a traditional holiday food that you don’t like?
A: I’m truly not a fan of turkey and cranberry sauce.
Q: Where did you learn to cook? A: My family is all about food! Just
about everyone has or had a job in food and beverage.
Q: What’s your role as the executive
chef for Beyond Creations Catering/ Town Toyota Center?
It takes one pound of filet mignon to create an appetizer that serves 8 to 10 people.
Filet mignon with honey-Dijon vinaigrette, herbed goat cheese and butter leaf lettuce. November / December 2017
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A: I oversee everything that has to do
with food in the kitchen. Some days are spent in the office taking care of ordering, invoicing, costing and the paperwork side of things but other days are spent prepping for the multiple caterings we have that day. I also spend a great deal of time menu planning or brainstorming new ideas for catering clients. My favorite days are the ones spent exclusively in the kitchen.
Q: What’s the best part of your job? A: Getting to do what I love every day and sharing it with people.
Q: Do you do all the cooking in the
Riggles home at Thanksgiving and Christmas? Is it an over-the-top meal or something very traditional?
A: Thanksgiving we usually go to a
friend’s house because all our family lives out of town and we usually have (Wenatchee Wild) hockey games the day before and after. For Christmas, we go to Lakewood to be with family. I usually do all the cooking there because I don’t like to share the kitchen. The day starts with brunch and ends with prime rib and all the fixings.
Q: How do you relax after a long day in the work kitchen?
A: Take our dogs for a walk and then watch cooking shows.
Q: What’s your guilty food pleasure? A: Cheese and wine! Q: Tell us a little about the two appetizer recipes you provided. What makes them good choices to serve at a holiday party?
A: These appetizers are fresh and el-
Crab & Lime Quiche 52
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egant. They are made with high end proteins but are still budget friendly, as a little goes a long way. They are also easy to prepare and can be served at room temperature so you can enjoy your guests and they can leave feeling satisfied.
Crab & Lime Quiche 2 eggs Zest of 1 lime Juice of ½ lime 8 ounces fresh crab meat 2 tablespoon chives, chopped 2 roma tomatoes, seeds removed and fine diced Pinch of nutmeg, fresh grated preferred 2 packages mini filo cups (found in freezer section of grocery store) Preheat oven to 425 degrees. Mix all ingredients together. Put filo cups on baking sheet. Fill with crab mixture & egg mixture. Bake for 15 minutes or until lightly golden. Yield: 8-10 servings
Filet mignon with honey-Dijon vinaigrette, herbed goat cheese and butter leaf lettuce 1 pound filet mignon Oil for brushing Salt and pepper to taste 8 ounces herbed goat cheese ¼ cup honey 3 tablespoons champagne vinegar 2 tablespoons Dijon mustard Salt and pepper to taste 1 head butter leaf lettuce For filet: Remove from fridge 30 minutes before cooking. Brush with canola oil and sprinkle with salt and pepper. Sear in hot saute pan until evenly browned. Place in 450 degree oven until medium rare (about 5 to 7 minutes). Remove from oven and let rest for 20 minutes before thinly slicing. For vinaigrette: Whisk together honey, vinegar, mustard, salt and pepper to taste, until well combined. Fill lettuce leaves with thin slices of filet, small dollop of goat cheese, and drizzle of vinaigrette. Yield: 8-10 servings F November / December 2017
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David Morris, Napeequa Vintners owner and winemaker.
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THE VINE
STORY BY RICK STEIGMEYER PHOTOS BY MICHELLE NARANJO
Napeequa Vintners makes fine wine fun
Tasting room manager Kim Wiley, left, serves wine to Vicki Curnutt, Bindu Rathod and Mookie Kaushal during a tasting at Napeequa’s Leavenworth tasting room.
O
ne thing you will realize quickly after meeting David Morris at his winery, Napeequa Vintners: The man has a keen sense of humor. And also a wealth of knowledge about the wines he lovingly makes. Take for example, his line of Davey Outrageous wines. Tasty, high-quality wines made for patio fun, with names like Pinkie a-go-go, Chica! Pinot Gris and Grill Thrill red wine. The humorous comic book labels poke fun at
stereotypes and political correctness while offering tantalizing wines that are as easy on the pocket as they are on the palate. “I wanted to have some fun wines for fun times,” said Morris between customers at his new tasting room/ production facility close to the Red Apple Market in Manson. Pinkie a-go-go is a mouthwatering, refreshing summer rosé made from mainly Syrah grapes. The label is a
throwback to the 1960s, when go-go dancers in white boots and boys in crewcuts gyrated to early rock ’n’ roll tunes. Chica!, introduced as a semi-sweet Riesling in 2015, took a turn to a drier, crisper Pinot Gris loaded with tropical fruit flavors for 2016. Morris created what well may be Latin America’s first female superhero with his label image of a woman on a rearing stallion fearlessly facing off with November / December 2017
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a coiled rattlesnake. Below the Chica! brand are the words “Sin Hombre y Sin Miedo,” Spanish for “Without Man and Without Fear!” If the Pinkie and Chica! labels are directed mainly towards women, Grill Thrill is tailored to the male at the helm of his smoker or barbecue. A blend of Wahluke Slope Cabernet Sauvignon, Syrah and Merlot, it’s a wine made for burgers, brisket and spicy sauced ribs. It’s all in fun and opposed to the convention of ultra-serious labels on fine wine. Morris stresses that the wines are, indeed, fine, put together with the help of famed Dusted Valley winery in Walla Walla. Like Dusted Valley’s second-tier Boomtown label wines, large-scale production allows a price point for everyday drinking with little sacrifice to quality, Morris said. For those special occasions, Morris offers his premium Napeequa Vintners varietals and blends for which he uses only the best grapes from the state’s most prestigious vineyards produced to the highest standards and aged in the finest French barrels. Since moving the production facility to Manson last fall, he has begun
Napeequa Vintners is one of eight area wineries that source its grapes from Amos Rome Vineyards along Lake Chelan’s north shore.
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David Morris, Napeequa Vintners owner and winemaker, and Tom Pettigrew, owner of Amos Rome Vineyards, inspect Merlot grapes. The line of Davey Outrageous wines, which are made for patio fun.
wenatcheemomblog.com #wenmomblog Let’s be friends!
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Above: Tom Pettigrew, owner of Amos Rome Vineyards, looks at Napeequa Merlot grapes planted in 2014. Left: David Morris sorts grapes at Tsillan Cellars on Sept. 22.
contracting with Lake Chelan vineyards to produce a truly local wine from one of the state’s newest American Viticultural Areas. Three Napeequa wines are currently available. The 2015 Chardonnay offers aromas and flavors of peach and nectarine with a splash of lemon, 58
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hazelnuts and butter. The grapes come from the prestigious Olsen Vineyard on south-facing slopes above the Yakima River. The 2014 Sexy Little Red, or SLR, is actually a very big wine reminiscent of the best red blends of France’s Cote du Rhone region. Syrah, Grenache
and Petite Sirah create a luscious offering that boasts ripe plum flavors with notes of smoked game and tobacco. If the SLR is big, the newly released 2015 is massive. This mouth-filling blend of Mourvèdre, Syrah and Petite Sirah brims with flavors of ripe black fruit, plum, leather and tobacco. Both of the reds are nicely structured and smooth to drink now, but are really worthy of at least a few years of cellar time. The move from Plain — where Morris started Napeequa in 2003 — to Manson last year has been a good one, he said. The tasting room on the road to Wapato Point attracts tourists and condominium owners who stay in the area around the year. During harvest and wine production periods, tasting room visitors can watch and even take part in the process and learn how
wines are made. Even after fermentation, the barrels and their distinctive oak aromas are a part of the tasting room experience. “It’s fun for the guests because they get to touch a barrel. It’s really a conversation starter,” Morris said. The winery produces about 1,500 cases annually, but Morris expects production will double in coming years. Napeequa opened a second tasting room earlier this year with five other wineries in The Wine Cellar, which can be found in the downstairs level of the Tumwater Building in Leavenworth. Morris talks about his start in wine appreciation with typical humor. It came while attending chiropractic college in Spartanburg, South Carolina, in the early 1980s. A college friend challenged him to a wine tasting after Morris ignorantly proclaimed there was no real difference between a wine that cost $2.99 or one that cost $299 a bottle. Tastings at a small Spartanburg wine shop proved to him that there really was a difference between the 1982 Sutter Home White Zinfandel he loved and more costly wines from California and Europe. Soon, Morris and his classmates were pooling money to buy good wine, including a 1978 vintage Chateau Ste. Michelle from Washington state. “I was so proud that my state was making fine wine!” said Morris, who grew up in Everett. Morris returned to Washington after graduation and practiced chiropracty in the Lake Stevens area for 30 years. His love of wine grew over that time. He forged new friendships with Ray Sandidge, one of Washington’s most respected winemakers, who is now winemaker for Tsillan Cellars and his own C. R. Sandidge Wines, and Alex and Jeannette Golitzin, owners of Quilceda Creek Vintners, long heralded as producers of some of Washington’s and also the world’s best wines. Morris said his winemaking skills have been 80 percent self taught and 20 percent working with the likes of Sandidge, the Golitzins and others. The Lake Chelan area is a great fit for Napeequa, he said, because it’s a place where wineries truly support each other and believe all boats rise together on the incoming tide.
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The Napeequa Vintners sign at the Manson tasting room. 60
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“I’ve had some good mentors. Without that 20 percent help from them, the other 80 percent wouldn’t be much,” he said. “Winemaking takes a lot of careful testing, sanitation, thought and care, and respect for what you’re doing.”
The Wine Cellar opens Napeequa Vintners is one of six wineries that opened new tasting rooms in The Wine Cellar in the newly remodeled lower level of the Tumwater Building, 217 9th St., Leavenworth. The tasting room area opened in early September. Napeequa’s long-time sales manager, Kim Wiley, will manage the new tasting room. Napeequa is the only North Central Washington winery in the new space. Other wineries are Sigillo Cellars, based in Snoqualmie; Patterson Cellars, Woodinville; Isenhower Cellars, Walla Walla; Basel Cellars, Walla Walla; and Obelisco Estate, Woodinville. Recently approved regulations allowing wineries to open a third tasting room are behind the recent expansion. Kevin Brendt, tasting room manager for Patterson Cellars, said wineries have been eager to move to Leavenworth, one of the state’s top travel destinations, and, perhaps, soon to be one of nation’s top wine destinations. “It’s a huge destination. Hopefully, it will be good for all of us,” Brendt said. A sign in front of the Sigillo Cellars tasting room seems to say it all: “Leavenworth for wine, Napa for auto parts.” F
David Morris’ 1977 Ford 1-ton flatbed truck he uses for hauling grapes during harvest.
Napeequa Vintners wines earned four Silver medals and a Bronze medal in this year’s Wenatchee Wine & Food Festival Wine Competition.
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UPON FURTHER REVIEW
A TASTE OF NCW WINES WITH BARB ROBERTSON
Chris Daniel 2014 Syrah, $32 Chris Daniel is the label for Stewart Family Wines in Quincy. They had an outstanding showing at the Wenatchee Wine & Food Festival Wine Competition this last summer, which is impressive since this is a new winery for our area. I liked this Syrah for its gentle profile. It’s not a huge, hit-you-over-the-head wine that competes for attention at the dinner table. It helps food shine. On the nose, there is dark fruit, spice and caramel. The first sip reveals Bing cherry and spice cake that linger on a smooth, silky mouthfeel. The holiday table would be an appropriate time to enjoy this Syrah due to its comforting, easy ways. It should appeal to a wide variety of palates and will go with many of the different dishes that come out for festivities. In fact, I wish I had some baked ham, sweet potatoes and Chris Daniel Syrah right now!
Baroness Cellars Engelwein-White Glühwein, $34
Ancestry Cellars 2016 Macheveau, $25
The first appearance of warm, spiced wine showed up in the Roman era and is common today throughout Europe. Glühwein is usually prepared with red wine, heated and spiced with cinnamon sticks, cloves, star aniseed, citrus, sugar and at times vanilla pods. I’ve also put brandy in for an extra kick. White Glühwein is also popular and can be made with any unoaked white wine that isn’t too acidic. Baroness Cellars’ version is already done for you with a mix of Riesling and Gewürztraminer spiced with ginger. All you have to do is warm it — don’t boil it — and add a few cranberries and sliced almonds. What a wonderful way to bring in the holidays.
The third Thursday of every November is a day many wine drinkers celebrate because it’s the first taste of the year’s vintage. Beaujolais Nouveau, made from Gamay grapes, is an easy-drinking, fun fruity wine. Ancestry does its own take on Beaujolais Nouveau by using Malbec grapes sourced from the Dry Lake Vineyard in Manson. The grapes undergo a couple weeks of carbonic maceration, which means they are left as whole clusters in a carbon-dioxide rich environment that stimulates fermentation. This makes a more fresh and fruity wine than the traditional crushing and fermenting with yeast. Macheveau has pretty aromas of berries and spice. The flavors are joyful and bright and include stone fruit, the berries and Dubble Bubble gum. I love the playful spirit of this wine and recommend it if you want to increase merriment in your life.
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 62
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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.
UPON FURTHER REVIEW
Napeequa Vintners 2015 Chardonnay, $26 The grapes for this chardonnay come from the Olsen Vineyard, which lies between Prosser and Benton City, not far from the Red Mountain AVA. As they say, a good wine starts with good fruit. Napeequa’s Chardonnay is well balanced with a creamy mouthfeel, but not heavy. Nectarines, my favorite fruit, and waterfall notes lift up from the glass with a heady scent. I think of waterfalls because they have the wet stone smell along with a fresh quality. On the palate, I pick up more orchard fruit, along with lemon curd and biscuit. It has a smooth finish that cleans up nicely. Salmon would be a great choice for pairing with dinner, or start the evening off on the right foot with a fruit and cheese plate and a glass of Napeequa Chardonnay.
FIND EVENTS ADD EVENTS
ncwcalendar.com
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
— Barb Robertson
November / December 2017
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THE BUZZ
STORY BY HOLLY THORPE PHOTOS BY MICHELLE NARANJO
At Pear Up, cider is a family affair T
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he East Wenatchee cidery was started by two brothers, Kevin and Mark Van Reenen, who wanted to make something of their grandfather’s hobby orchard when the pears it produced were no longer profitable. “About eight years ago, my little brother and I really wanted to try something new and different with the fruit. I mean, we were getting literally $175 a bin for the raw fruit. Prices were what they were,” Kevin Van Reenen said. At that price, Van Reenen said they could hardly afford to spray the orchard. Besides, part of the orchard was torn out in 2004 — leaving only a dozen or so of the 75-year-old Bartlett trees and two of the Anjou trees, which are over 100 years old. The idea for cider struck him during a trip to London.
“What I found over there was something I didn’t find anywhere here in the U.S., which was actual fermented pear,” Van Reenen said. “When you have pear cider here in the states, the definition is apple cider with pear flavoring. But they actually had perry over there, which made a supreme amount of sense to me, because I grew up in a pear orchard.” Van Reenen is quick to differentiate perry from pear apple cider. Most “pear ciders” in the U.S. are apple ciders flavored or sweetened with pears. Actual perry, which is all Pear Up produces, uses pears in place of apples. “There’s a few companies doing a perry here or there, but still today I’m the only company I’ve found that does just perrys in the U.S.,” he said. After his London visit, he and his brother began experimenting with making pear cider at home. Kevin
A bottle of pumpkin-flavored Pear Up cider sits in a 107-year-old Anjou tree in Kevin Van Reenen’s orchard in East Wenatchee. November / December 2017
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Clockwise from top left: The 1903 press that brothers Kevin and Mark Van Reenen used to make cider. When they went into commercial production, they named their business Neigel Vintners after their grandfather Sylvester Neigel. The business is now called Pear Up. Pear Up cider bottles. A GrowlerWerks Pear Up growler and a sampling of Pear Up products. Kevin Van Reenen, owner of Pear Up. 66
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worked at Boeing for 11 years before leaving early to make cider full time. Mark worked at Alcoa, and was transferred to Pittsburgh when the Wenatchee Alcoa closed. They began hobby brewing in 2009, and produced and sold their first commercial keg of pear cider in 2014, for a Super Bowl party. Their company now produces 20,000 gallons of perry per year and distributes in two states. Kevin Van Reenen said he’s in discussions with distributors in Montana, Idaho and Alaska, and expects to move into the Japanese market soon. The entire operation is on his grandfather’s old property in East Wenatchee. It’s a family business he hopes to hand
over to his daughters (the oldest is 3) someday. But making pear cider, rather than traditional apple cider, has not been without challenges. When they began promoting their products they discovered that most people don’t know what perry is. And they still don’t. “You’ll notice on pretty much everything that I have currently, I don’t have perry written on it … which is only because I am not gutsy enough to teach the country what a perry is,” Van Reenen said. Instead Pear Up products are labeled as “hard pear cider.” Van Reenen said part of their job is an ongoing education about perry, its varieties and what makes it so different from apple cider.
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Pears on a 107-year old Anjou tree in Kevin Van Reenen’s orchard.
Pear Up’s Cranpeary Caramel is a cool pour. 68
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Photo provided
“The way that I make perry and apple cider is the same. Pear is harder, I’ll be honest. It’s more finicky, way more delicate,” he said. “The differences for me are quite pronounced. You have a lot more margin for error with apples; they’re a lot more forgiving.” Pears ferment differently from apples, and they can be more difficult to store, he said. But perhaps the biggest difference is the availability of the fruit. “I fresh-crush everything I put into a bottle. The best year I had, I had 11 months availability. Some years it will be 10 and half months availability, which isn’t bad,” he said, “but apples, you can have those year round.” In exchange for managing the difficulties of working with pears, Van Reenen said he benefits from putting out a product that no one else is. “The reason I get to have a company with all these other cideries out there, the reason I have 85 people in a line at cider fests in Seattle … is the characteristics of the pear,” he said. “The finishing characteristics are so unique, that’s what gives me my market niche, that’s what allows me to have the growth I’ve had.”
That unique flavor and drinking experience differentiates Pear Up ciders from other pear-flavored apple ciders. “I’m not this genius cidermaker. I picked the right fruit and other people aren’t catching on yet,” he said. “I’ll give myself a little credit; I mean I haven’t screwed it up, and there are ways to screw up pear.” Van Reenen said that part of their success and growth can be attributed to listening to their customers. An example is the many new flavors Pear Up has introduced based on customer recommendations: ginger, vanilla, pumpkin, raspberry, caramel, blood orange, pineapple and hops, to name a few. But the award-winner and most popular is the “mortgage-paying” watermelon flavor. “I do the cider making because I get to see people drinking it. And a lot of what we’ve done is because people have enjoyed ciders with me and let me know what they like,” he said. “It’s kind of an interactive company. I’ve gotten where I am today because of other people’s feedback and participation.” F November / December 2017
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PARTING SHOT
PHOTO BY MIKE IRWIN
The Highland School, a one-room schoolhouse believed to date back to 1905, awaits an October storm. Located between Waterville and Coulee City just east of Moses Coulee, the structure is a favorite photo-op for Highway 2 travelers.
oothills WENATCHEE u LEAVENWORTH u CHELAN AND ALL OF NORTH CENTRAL WASHINGTON
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Foothills Magazine presents its 6th Annual
PHOTO CONTEST
Enter your photos taken in North Central Washington for the chance to win cash prizes and see your photos published in the magazine. Photos must have been shot during the 2017 calendar year. Entries will be judged in two categories — human subjects and landscapes. Get all the details at photos.ncwfoothills.com Entries must be submitted by January 4, 2018
North Central Washington’s lifestyle magazine November / December 2017 F foothills.wenatcheeworld.com
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