Foothills Magazine March-April 2018

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

March-April 2018

Photo Contest Winners

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March / April 2018

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EDITOR’S LETTER

A photo finish I

t’s always a bit of unknown — and admittedly a little nerve-racking — when I sit down to pencil out a story plan for the March-April Foothills issue. We don’t call it the Photo Contest Issue, but easily could considering we dedicate a large chunk of the magazine to display the top entries decided on by judges.

The unknown is that we never know how many entries we’ll receive. The nerve-racking part is that we never know just

how good the entries will be.

I should learn to relax because each year we receive more entries than the year before, this year topping the 300-mark for the first time. And the quality ... well, it’s pretty darn good, with the overall strength of images improving each year.

We received more than 300 entries this year, but some failed to meet eligibility requirements. In order to qualify, the photo must have been taken in North Central Washington during 2017. And we limit the number of entries to two per person in both categories. A handful of entries were automatically disqualified because they were either shot outside our region or were shot prior to 2017. Additional images were ineligible because some photographers exceeded the number of allowable entries.

Thanks to all the photographers who submitted entries this year. I hope you’ll do the same next year. You can view a slideshow of all of this year’s eligible entries at ncwfoothills.com.

Inside this issue, you’ll also find: ♦ a short profile of Cook’s Corner Diner co-owner/chef John McKivor, as well as one of his tasty recipes. John and wife Esther have made their downtown Wenatchee eatery a must-visit dining experience. ♦ a story from writer Jaana Hatton about how to draw a variety of birds to your backyard. ♦ a piece on what inspires some of the winning cosplayers from last year’s Wen-Con Pop Culture Convention. ♦ and a profile of talented winemaker Angela Jacobs who has done well over the years with a variety of labels, including her WineGirl Wines label.

Looking ahead, we’re making plans for a Home & Garden section in the May-June issue. Until then.

Marco Martinez, editor foothills@wenatcheeworld.com

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Contents

10 Turn the page

A calendar of select spring doings

12

26 The flu blues

Natural remedies can boost your immune system

30 Corner chef

John McKivor’s restaurant is good to the last bite

36 Photo magic

Top images from 2018 Photo Contest

Grown-up dress up

osplay returns C for 2018 Wen-Con

20 Calling all birds

A backyard buffet will draw feathered friends

56 A free spirit

WineGirl Angela Jacobs hits overdrive

66

Downhome comfort

ushel & Bee is B Leavenworth’s hangout

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Foothills

March / April 2018

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

We’re here

for your family’s healthcare needs.

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

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Walk-In Clinics Wenatchee Valley Hospital & Clinics 820 N. Chelan Ave. / Wenatchee, WA 98801 » Open 7 a.m. to 9 p.m. / 7 Days a Week

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East Wenatchee Clinic 100 Highline Dr., / East Wenatchee, WA 98802 » Open Monday–Friday, 7 a.m. to 7 p.m.

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confluencehealth.org

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 subscribe online at ncwfoothills.com

GO AHEAD, CELEBRATE SAVE ENERGY AND MONEY ConservationMakesCents.org

Copyright 2018 with all rights reserved.

Reproduction in whole or part is prohibited without written permission.

COVER PHOTO: Judges were impressed with this photo Dan Hilden entered in this year’s Foothills Photo Contest. We cropped his horizontal image to fit the cover dimensions of the magazine, but it can be seen in full on pages 40-41.

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Coming Up

BY AMANDA WALKER

Spring Things

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M A R

Cold Winter Nights, Kermet Apio, Numerica Performing Arts Center, Wenatchee

Just five days before spring officially begins, Seattle’s Kermet Apio headlines the third and final show of the Cold Winter Nights comedy series at Numerica Performing Arts Center. The PAC is transformed into a comedy club for the night as its 550-seat theater is darkened and all seating encircles the comedian onstage. There’s even a bar right there, so you can grab a swig of wine, beer or soda without missing a punchline. Besides Apio, the set will feature Bo Johnson (Seattle) and introduce local comedian Brady Dundas.

The laughs start at 8 p.m. These shows sell out, so grab your tickets early — $20 general admission or $120 to reserve a prime-location VIP table for four.

To purchase or to learn more, go to numericapac.org.

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Pybus University: M Dahlias 101, A R Pybus Public Market, Wenatchee If you went to the dahlia show at Pybus Public Market last September and wished you could grow such beautiful flowers, the upcoming “Dahlias 101” class could be a great place to start. Presented by members of the North Central Washington Dahlia Society, the one-night course will cover topics such as soil preparation, proper tools and plant staking, as well as where to get more information throughout the season. Attendees are also encouraged to bring their ideas and questions. “Dahlias 101” runs 7 to 8:30 p.m. and is free to attend. You’ll even receive a coupon for a free tuber, so you can put your newfound knowledge into practice.

For more information and to register, visit pybuspublicmarket.org/events

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A P R

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Dangerous Women: Victorious, Snowy Owl Theater, Leavenworth

The “Dangerous Women” series returns to the Icicle Creek Center for the Arts, showcasing the talents of local female artists. This year, it’s “Dangerous Women: Victorious,” honoring women’s struggle for the right to vote, and it’s depicted in performance types from drama to gospel choir. Get fired up by a spoken-word depiction of Elizabeth Cady Stanton, see the advent of bloomers celebrated through dance, and more.

Library of Congress photographs will accompany the program, providing audience members a glimpse at the real women who fought the battle for suffrage. The show runs for one performance only, April 15 at 2 p.m. For tickets and more information, go to icicle.org. General admission is $22 for adults and $12 for students under 18 if purchased ahead or $24/$14 at the door.

Enter code “discount” to get two tickets for $38.

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Rustique Divas Vintage Market, Pybus Public Market, Wenatchee

If you’d like to take a break from the flurry of activity that is Memorial Park on the first day of the Apple Blossom Festival, you just need to walk a half mile down Orondo Avenue to Pybus Public Market. There, Rustique Divas will transform the gastro hub and gathering place into a vintage market. Meander among more than 40 vendors selling antiques, handmade products, re-purposed furniture and more as you shop ‘til you drop for unique decor and gifts. It’s open 9 a.m. to 5 p.m. and there’s no entry fee. Facebook.com/rustique.divas.

A P R

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A P R Two Rivers Medieval Faire, Chelan County Expo Center, Cashmere

Formerly known as the Wenatchee Renaissance Fair, the Two Rivers Medieval Faire is the place to be if you’d like to party like it’s 1363. The fair seeks to bring the spirit of medieval Wexford, Ireland, to the Chelan County Fairgrounds with activities for the whole family. Watch a show, a joust or a roving performer. Check out the booths to browse merchants’ wares — many homemade — or play a board game.

Keystone Ironworks will display the craft of blacksmithing and fairgoers can order custom items. Children can decorate kid-sized shields, hunt for dragon eggs and more. A one-day ticket is $10 for ages 13 and up and $7 for ages 6-12 or seniors over 65; kids under 5 get in free. For more information, visit 2riversmedievalfaire.org.

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ENTERTAINMENT

STORY BY SHARON ALTARAS PHOTOS BY MICHELLE NARANJO

All

dressed up with

somewhere to go Local cosplayers find a home at Wen-Con If you go:

Wen-Con Pop Culture Convention Saturday, April 21 at Town Toyota Center; 9 a.m. to 6 p.m.

Tickets: General admission, $18; Children 4 to 10 years old, $5; VIP, $28 Starla Newberry applies makeup to go with her Sister Spring costume.

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Note: VIP tickets provide early admission, fast pass for autographs and panels, and a swag bag

wen-con.com

I

f you’ve ever wished you could be someone different for a day — no matter how farfetched — then cosplay is the hobby for you.

It’s kind of like Halloween dress-up for teens and grownups, only year-round, and without emphasis on being spooky.

The camaraderie of interacting with strangers in costume has an untold number of otherwise ordinary people coming out to conventions and other events in fantastical attire that ranges from basic to intricate.

Locally, there’s a huge interest in the pastime; Wenatchee’s first pop culture convention, Wen-Con, catered to cosplayers and pop culture lovers, drawing a large crowd last spring.

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Above: Starla Newberry laces up her Sister Spring dress.

Left: Katherine Coble helps her friend Newberry get into her dress. Cyan Newberry, 9, stands to the side waiting to help her mom.

As a contemporary hobby, cosplay has its roots in Japan, and has been growing in popularity throughout Asia and the U.S. since the 1990s.

Cosplayers recreate all manner of characters, though science fiction and fantasy roles seem to be favorites, nodding to the coining of the term in 1984 by a visitor to the World Science Fiction Convention, which has long held a masquerade for attendees.

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Last April, an estimated 1,800 people — a great many of them in costume — turned out for Wen-Con at the Town Toyota Center. This year’s edition is slated for April 21.

Though it’s impossible to put a number on the people locally who consider involved dress-up a hobby, Wen-Con coordinator Melissa Pitt says one cosplayer she spoke to estimated there’s a group of at least 200

to 300 in and around town.

“The people in the Wenatchee Valley and surrounding areas really wanted this show,” Wen-Con vendor Jeremy Colwell, a freelance comic book colorist, wrote on his public Facebook account, afterward. “I think this may have been the highest ratio of cosplay to non-cosplay attendees of any show I’ve gone to.

“Lots of spirited support for the geek community here!” continued Colwell, a 1993 Wenatchee High School graduate who lives in Camas, Wash.

Carsen Maitland, 16, of Cashmere, has been a cosplay enthusiast for three years. She took her character, Nemesis, a Greek goddess from the online video game Smite, to Seattle’s Emerald City Comic Con in 2016.

She entered her first costume contest last year at Wen-Con, taking second place in the teen category.

“I got interested in cosplay when I saw video game characters that looked awesome and too cool to be true,” Maitland says. Nemesis “is an assassin and is very powerful in the

Newberry starts her Sister Spring makeup with orange tones on her face.

game. She also includes my two favorite colors: blue and purple.”

Maitland sews and otherwise fabricates many components of her costumes. She made the pattern for Nemesis’ top using her own shirt as a template. The wings and sword are

pieces of installation foam that she sanded, painted and glued together.

“I am currently planning my next cosplay. It is another female character from the same video game. Her name is Bellona, a Roman goddess,” says Maitland. “But I’m not doing the original character look, I am making one of her Hi-Rez Studio-made outfits called Torment. It is definitely more complicated than my Nemesis, but it will be done.”

The top trophy for Wen-Con’s cosplay contest was taken home by Christian Pantoja of Wenatchee, who wowed judges with his rendition of Angelina Jolie’s character in the 2014 film Maleficent.

Gender switching, a common element of cosplay, is often called “crossplay.” That’s appropriate for Pantoja, 32, who has been doing drag locally for about five years, using the stage name Mimosa Dior.

Maleficent was his first cosplay project.

“With both drag and cosplay, the process is the same: either find an outfit or create one, feminize the masculine features of my face, and own

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An elaborate wig and accessories complete Starla Newberry’s costume.

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March / April 2018

the look with all the confidence in the world,” Pantoja says.

“The outfit as well as the horns were a challenge, and I love a challenge,” adds Pantoja, who spent six hours crafting his headpiece. He made the template from thick cardboard, hot glued together, along with duct tape, electrical tape, pipe cleaners and foam paper. Total cost: $11.

Pantoja spent additional hours gluing golden rhinestones on his shoes, “to give an extra wow factor.”

“I was never into sports growing up, so I never got the chance to win any kind of trophy,” Pantoja says. “ ... when I won the “Best in Show” trophy at Wen-Con, I was over the moon.”

Many cosplayers will adopt the personality of their character during shows.

Reinterpretations — think steampunk Cinderella — are also popular, as is the creation of something or someone totally new.

Starla Newberry, 31, who won first place in the adult category at Wen-Con, made up her own character last year, which she called Sister Spring. When it comes to finding costume pieces, the Wenatchee resident has the advantage of owning a local thrift store. She also sews.

She let us in on the dress-up process at her home.

“Cosplay is like the ultimate hobby for a material manipulator — all the creativity,” says Newberry, who has been making costumes for 20 years.

She likes to help her friends put together characters, and says, “I had a pirate, a Sailor Mini Moon (anime character) and a Poison Ivy (comic book villain) as jobs before Con last year.”

“I work with upcycled stuff to bring someone’s idea to life, tailored to them,” says Newberry. “Lucky for me, I have a massive collection of vintage clothes, dresses and costumes, along with an abundance of sewing notions and fabric and hot glue guns I’ve been collecting for years. You never know what you will need.”

In addition to Wen-Con and other themed events, “The last two years I’ve dressed up as a different character every day in October,” says Newberry.

About cosplay, she adds: “It’s for everyone. It’s all about having fun and enjoying yourself and celebrating the characters from all your favorites — all the TV shows, movies, books, cartoons.

“I’ve even attempted to be a song before,” she adds. “Not many got it on their own, but it was fun.” F

Starla Newberry Cosplay character:

Sister Spring Age: 31

Why Sister Spring? I was inspired by floral dresses made with real flowers I had seen on Instagram. So beautiful and colorful!

How many hours did it take you to create the costume? All togeth-

er, I spent about 40 hours with a mix of hot glue and sewing :)

Where did you find the materials? Most of the flowers I was able to

get at yard sales and from the odd fake flower donation to my thrift store. I collected for a year!

What are you doing for WenCon 2018? I loved the costume as it

was but it wasn’t completely done. I originally intended to have it be floor length so I will be finishing it up and wearing it again!

Carsen Maitland Cosplay character:

Nemesis

(from online video game Smite)

Age: 16

Why Nemesis? I chose

this character because she is a very awesome and powerful woman in the video game she’s in, and I love blue and purple, which are the colors of her wings and sword.

How many hours did it take you to create the costume? I worked on the costume for about 6 months off and on.

Where did you find the materials? I found

the materials at Home Depot, Goodwill, Joann Fabrics and Crafts, and Craft Warehouse when it was still around.

What are you doing for Wen-Con 2018? I am doing Torment Bellona!

She is from the same game as Nemesis but is way more vicious and dark vs. very light and colorful. She has a lot more detailing, but also has a massive sword like Nemesis. But what I’m most excited for are her horns and huge shield that is a gigantic skull.

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Why Maleficent? I was captivated by the fantasy of the whole film, from Maleficent’s makeup to her outfits.

How many hours did it take you to create the costume? It

took me an entire day to create the horns and to put gold stones on my heels. After that, the rest of the outfit came together.

Where did you find the materials? The materials for the

horns I bought at Dollar Tree, and fabrics and gold stones at Joann Fabrics and Crafts.

What are you doing for WenCon 2018? I’m not quite sure what

I’m going to be this year; however, I will try to top last year’s look.

Christian Pantoja Cosplay character:

Maleficent Age: 32

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Bird Magnet

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INSIDE HOME

STORY BY JAANA HATTON PHOTOS BY PAUL T. ERICKSON

Tips for drawing birds to your backyard T

he Wenatchee Valley foothills and river banks are a birder’s paradise. Both resident and migratory species of birds linger in the varied habitats.

Better still, many of the avians also visit our yards.

A House finch gets ready to dig into the feeder at the home of Susan Blair of Wenatchee.

Getting started with backyard birding

It is easy to be an armchair birder; the irresistible invitation for

any bird is food — birdseed, bits of fruit, nuts or suet. You only need somewhere to place the offerings and the birds will come.

Patrick Bodell, owner of Wild Birds Unlimited Wenatchee, entertains a wide variety of bird species on his Sunnyslope property. The lot has both mixed forest and shrubsteppe environments, making it a playground for many different birds.

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“I see house finches, goldfinches, sparrows, juncos, chickadees and a whole lot of other species in my yard,” Patrick said. “I set out black oil sunflower seed, peanuts, bark butter and fruit. Different birds like different nutrition. We also have three hummingbird feeders for the Anna’s hummingbirds.”

Assorted feeders

There are a variety of feeders for birders to choose from. Here’s a list of the most popular types: House (hopper) feeder. It looks like a tiny house, with a roof and a tray platform where the food is placed.

Tube feeder. It is a cylinder with holes and perches for the birds to access the seeds. It is also a good squirrel deterrent, as only birds can get the seed out of the tube.

Tray (platform) feeder. This can be as simple as an old dinner plate, placed where birds will have safe and easy access to it.

Clockwise from Top Left: Susan Blair of Wenatchee fills her bird feeder so she can enjoy watching wild birds in her back yard.

Blair uses specific seed blends to attract local birds.

Finches dive in for a feeding free-for-all in Blair’s backyard.

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Suet feeder. This looks like a cage and the suet cake is placed inside of it.

Window feeder. These can be attached to the window with suction cups.

Hummingbird feeder. There are both window and hanging humming-

bird feeders. Since hummingbirds drink nectar, it is a covered container which holds the syrup.

Housekeeping

It is best to clean the feeders regularly to avoid disease and spoiled food. A mild vinegar solution is a natural cleaner that kills bacteria.

Birds love water and need access to it year-round. A bird bath is both fun and a necessity for them. They drink, just like we do, and enjoy bath time, likewise. A heater is a necessary addition in the colder months to prevent the water from freezing inside the bath.

It’s All Natural

Watching the birds in your backyard is usually enjoyable. It is a gentle distraction from daily obligations and man-made routines. Every once in a while, however, you may witness unpleasant events.

Susan Blair from the Castlerock area recalls one such occasion at her house: “We feed a lot of birds in our backyard and enjoy watching their activities. I especially like the quail,” Susan said.

One morning, an unexpected scene took place right behind her window: “I was both thrilled and horrified to see a hawk holding down a dead quail — right there on the patio table,” Susan said. “The predator had his catch

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pinned down as he slowly gazed left and right. Then he started slowly plucking the feathers of the quail, probably getting ready to eat. At that moment I made an unfortunate, sudden movement which the hawk detected and took off with its catch.”

Not all birds are content with just seed.

The Bigger Picture

Life-long birder Charlie Sheard of Wenatchee has seen many a bird come and go. He knows their habits and seasonal migrations. Every now and then, he is taken by surprise.

“I saw a redpoll finch the other day — it’s a tundra bird, not common to our area. After the fires in Canada last year, many of their bird habitats were affected and may have caused unusual migrations.”

Charlie pointed out that just a few degrees difference in temperature will alter plant and insect life (and everything else), which in turn causes the birds to look for food where it may be available.

Charlie often observes bird life from his condo balcony. He has set up a bird-feeding station on a tree right below.

“Keep your binoculars handy at all times,” Charlie pointed out. “You can never know what you may see.”

Pleasant Surprises

A Goldfinch, center, assesses and then gives the business to a newly arriving Goldfinch in Susan Blair’s backyard.

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It may not be common knowledge that Anna’s hummingbirds over-winter in our area. Patricia Tvergyak, an enthusiastic guardian of hummingbirds, found that out last November.

“I first noticed them around our outdoor fountain. Since then, I have been feeding the Anna’s,” Patricia said.

She explained how hummingbirds especially need their nectar 30 minutes before sunrise and 30 minutes after sunset.

“They are a delight to watch and besides, I enjoy nature sketching,” Patricia said.

Backyard birding can be a great enjoyment with little effort and investment. It may be an invitation to look farther, to investigate the riparian growths along the river and the evergreen forests on the mountains in search of chirps and tweets. F

Common Wenatchee backyard birds American goldfinch, the Washington state bird, stays here year-round.

The male loses some of its bright yellow splendor in winter. Stays in flocks. About 5-inches tall.

House sparrows can be seen just about everywhere in residential areas. The dull brown and gray coloring is a contrast to its bold and curious personality.

Wikimedia image/Totodu74 Likes flocks.

About 6-inches tall.

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Dark-eyed juncos are easy to distinguish by their black “capes.” They Wikimedia image/Cephas are mostly ground-feeders, happily eating what has been dispersed under the bird feeder. Winters in flocks. About 6-inches tall.

Blackcapped chickadees are just that: black-capped. Wikimedia image/Cephas They are sparrow-sized, energetic residential visitors. Can join other songbird groups. About 5-inches tall.

California quail are ground-trotting birds, plump and seemingly oblivious to Wikimedia image/ their surroundGreg Schecter ings. The plume on their crowns is easily noticeable. Stays in groups. About 10-inches tall.

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HEALTH

STORY BY RACHEL HANSEN

Flugot you

down?

Tips for getting your life back

W

hen everyone around you is sick, it seems like only a matter of time before you join the chorus of phlegm.

Sneezing. Sniffling. Coughing. We’ve crested the peak of the 2017-18 flu season, the second deadliest in a decade for Washington state. But it’s not over.

Wenatchee-based naturopath Allegra Hart has a few remedies to help your body protect itself— or bounce back from — colds and flu.

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It starts with what you put into your body. Food can help you fight disease or feed it, she says.

Nutrient-dense, easily-digested food, like a broth-based soup, can give the body the energy it needs to run a balanced, efficient immune system. Cold, raw veggies, like a salad, can be too demanding to break down, it’s better to lightly steam, roast or boil veggies to give the digestive system a break.

“That’s the key to having a im-

mune system that works properly and can respond to all the many things that we’re constantly exposed to,” Hart said. “When we nourish ourselves, it allows all the systems to communicate. It’s a beautiful symphony that all has to work together.”

Dairy may cause your body to produce more mucus and make you feel more stuffed up. Refined sugars, flour and starch-laden comfort foods are also counter-productive, Hart said.

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“Refined sugar is fodder for the undesired bacteria and viruses that create cold and flus,” Hart says. “It feeds them, it makes them stronger.”

Instead, reach for something spicy and anti-inflammatory, like garlic, ginger, turmeric and cayenne, Hart says.

Good fats — like avocado, coconut, nuts and seeds — can also help ease any inflammation that’s making you feel sick.

Equally as important is good hydration. Fresh lemon, ginger root or sliced cucumber can add intrigue to plain water without the extra sugars of commercial fruit juice. Hart’s go-to cup of goodness is immune tea, which is an infusion of garlic, ginger, cayenne, honey and lemon.

Water and tea aren’t the only ways to hydrate.

“There’s a South American proverb that says a good broth can raise the dead,” Hart said. “It speaks to what the healing properties a good broth can portray.”

Hart’s favorite immune-booster is bone broth, rich in anti-inflammatory nutrients and minerals. But choose your bone broth wisely. Bones tend to store toxins, so look for meat from pasture-

Adding fresh lemon, ginger root and honey to a mug of hot water can do more for the soul than a cup of plain water. iStock photo/GreenArtPhotography

raised, grass-fed, hormone and antibiotic free animals, available at local natural food stores.

The nervous system determines how your body responds to viruses, and how much to react. That means rest is as important as diet.

As much as we try to justify sedentary desk work as rest, it doesn’t count.

Binge-watching Netflix doesn’t count as rest, either. Even if your body isn’t moving, your brain is translating stress and stimuli into hormones that can throw your nervous system off kilter, Hart said.

“If our nervous system is not balanced, it’s going to view a lot more things as threats,” Hart said. “This state of constant hyper-vigilance makes it hard for us to absorb nutrients, and it leads to a state of exhaustion over time.”

Ever had that low-grade, constant sickness that you just can’t kick? Hart attributes that to low-quality rest. It means your body has run out of the energy it needs to mount a full immune response and kick the virus for good.

Consider meditation, low lights and hot baths. Stay home from work to let

Immune Tea In a one-quart glass jar add the following: Juice of one lemon One inch of ginger, chopped 2-5 cloves garlic, crushed One pinch of cayenne pepper One fat pinch of unrefined sea salt Pour freshly boiled water over the above ingredients and sweeten with honey, preferably raw and local, to taste.

Drink one of these a day to help support your immune system when you are feeling ill.

Source: Allegra Hart, naturaeclinic.com yourself rest, as well as prevent infection for everyone else.

“If we allow ourselves to rest, then we can actually digest and heal. Stress management is really paramount,” Hart said. F

Making a bone broth with whatever vegetables you have on hand is another way to hydrate.

Staying hydrated will help you recover more quickly if the flu strikes in your home.

iStock photo/margouillatphotos

Any excess broth can be frozen in glass jars. iStock photo/Photosiber

iStock photo/Zinkevych

ROAST CHICKEN BONE BROTH Ingredients: Bones leftover from one roast chicken, picked clean 1-2 cups of vegetable scraps or whatever volume you have on hand (onion trimmings, carrot peels, celery leaves, potato peels, etc) or 1 quartered onion, 2 chopped carrots and 2 stalks chopped celery 3 cloves garlic, crushed 2 Tablespoons unfiltered apple cider vinegar 2 bay leaves Directions: Place all ingredients in a large stock or

crock pot. Pour in enough filtered water to cover bones and vegetables. Bring to a low simmer or cook on low for at least 24 hours or until the bones are flexible.

You may need to add more water during the cooking process.

When done, allow stock to cool.

Strain through a sieve and pour stock into glass jars. If you plan to freeze some of the stock, only fill the jars two-thirds full to allow for expansion in the freezer.

Variations: The variations are really limitless.

Use whatever vegetables and bones you have on hand. Saving chicken and

beef bones and freezing them makes the ingredients for broth readily available.

If you have beef or lamb bones, roast them in the oven until fragrant, as this will improve the flavor of the stock.

Throw in a bundle of parsley and/or thyme just when you turn the heat off to allow stock to cool.

Add a few tablespoons of coriander seeds or a cayenne pepper with the vegetables.

Salt and pepper to taste before serving.

Source: Allegra Hart, naturaeclinic.com

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KITCHEN CREATIONS

STORY BY MARCO MARTINEZ PHOTOS BY TOM HEINS PHOTOGRAPHY

John McKivor has spent nearly 45 years working in restaurants, starting as a 15-year-old dishwasher at Seattle’s 13 Coins restaurant.

Menu reflects owner/ chef John McKivor’s vast experience

J

Cook’s Corner: ‘A world of flavors’

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John and Esther McKivor opened their downtown Wenatchee eatery in July 2016.

ohn McKivor grew up on a dairy and beef cattle ranch near Naselle in the southwest corner of Washington state. An independent kid, he decided as a young teenager that he was done milking cows.

At age 15, he moved to Seattle, found a place to sleep at the YMCA and two weeks later started work washing dishes at the famed 13 Coins restaurant on Boren Avenue. It was the beginning of what is now a nearly 45-year career working in restaurants.

Today, he is co-owner/chef of Cook’s Corner Diner in downtown Wenatchee. John and wife Esther spent nearly six months renovating the space on the southwest corner of Wenatchee Avenue and Yakima Street before opening in July 2016.

The cozy restaurant seats 45, which John said is the just the right size for him to be able to cook and occasionally come out of the kitchen to chat with customers.

“If it’s open, I’m cooking,” he said.

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John said he first learned about cooking as a boy. His grandmother, who was from Zurich, Switzerland, taught him to make sweet breads, cow tongue dishes and homemade cottage cheese and butter. “She kept me busy,” he said.

It wasn’t long into his dishwashing job that McKivor was given a chance to learn about restaurant food preparation, earning a promotion to pantry cook. He soaked up all the kitchen knowledge he could working at 13 Coins and later at El Gaucho’s in downtown Seattle.

In the mid-1970s, he was cooking at 13 Coins in Seattle when a Campbell’s Resort executive eating at the restaurant offered him a unique

Above: Coconut shrimp is one of two appetizers on the Cook’s Corner menu.

Left: John McKivor has taken sous chef Lui Saucedo under his wing, teaching him the finer details of cooking at a fine-dining establishment.

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opportunity: work the six-month busy season — May through October — at Campbell’s on beautiful Lake Chelan. John took the offer, splitting his time between Chelan and Hawaii, where a friend found him work as a cook between the months of November and April. It was an ideal situation for a young man with an itch for adventure.

Later, he moved to Hawaii full time. “I was working three jobs and was working so many hours that I had no time to spend my money,” he said. “I was saving it up pretty good.”

By age 23, he had saved enough to open his first eatery, Ichiban Okazuya.

He later headed up cooking operations at various corporate, restaurant and hotel venues, including a stint as executive chef at Mama’s Fish House, the iconic restaurant on Maui’s north shore.

John and Esther also owned the popular Honokowai Okazuya & Deli, partnering with Esther’s chef brother for 10 years before selling the business to one of their regular customers from New York. After the sale, they moved to Wenatchee, where John went to work for Carl Campbell at Colonial Vista. John later went to work for Keith Soderstrom, taking over head chef duties at Harvest House in Waterville before he and Esther opened Cook’s Corner Diner.

The Cook’s Corner menu is a mix of cultures that includes Hawaiian mahi sandwiches and fish and chips, Italian Caprese salad, French onion soup, chicken poblano and a blend of other fresh seafood dishes and primecut steaks.

“I call it a world of flavors,” John says.

Helping John in the kitchen is sous chef Lui Saucedo, who worked with him at Colonial Vista. Much like John did as he was starting in the business, Lui is soaking in the advice and lessons from a veteran chef.

“I came in like a blank page and John is filling it all in,” Lui said. F

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The baked halibut meal served with roasted potatoes and fresh vegetables.

200 S. Wenatchee Ave., Wenatchee (509) 470-6208 Open Tuesday through Saturday, 11 a.m. to 2:30 p.m. and 5 to 9 p.m.

What’s for dessert? Crème brûlée, made with fresh vanilla bean, is a popular option at The Cook’s Corner Diner.

Baked Halibut 2 pounds halibut, sliced at an angle into 5-ounce filets White pepper Crushed red pepper Lemon herbs

For the Aioli

4 cups Best Food mayonnaise Juice from ½ lime Touch of white pepper 1 tablespoon fine minced ginger 34

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Touch of minced garlic 1 tablespoon orange juice concentrate 1. Spray sheet pan with canola oil.

2. For the aioli: Combine all ingredients and mix until well blended.

3. Season halibut to taste with seasoning mixture (white pepper, crushed red pepper, lemon herbs).

4. Dust halibut lightly with flour and place filets on sheet pan.

Kid’s Menu: Yes cookscornerdiner.com

5. S pread each portion with a generous ¼ cup of aioli mixture, finishing it with “peaks” or “waves” to make an attractive presentation.

6. Bake at 450 degrees for 10-15 minutes, until golden brown.

7. The halibut when baked is very delicate; use a metal spatula to remove from the pan to your serving plate.

Yield: 6 servings Recipe courtesy of John McKivor, Cook’s Corner Diner

Review

It was odd to walk into The Cook’s Corner Diner for the first time after frequenting the spot over the years during its traditional American diner days. I was immediately impressed with the work owners John and Esther McKivor put into remodeling the space into a higher-end eatery, including doing away with the long counter with swivel stools.

It’s the food and service, though — not the decor — that ultimately determine whether we return to a restaurant. After my dinner at Cook’s Corner, I can decisively say that I plan on being a return customer.

Beginning with the coconut prawn appetizer and through the baked halibut main course and crème brûlée dessert, John and his staff delivered a dining experience that was all hits, without any misses.

The hand-breaded prawns had a crunchy, panko exterior that easily gave way to a tender interior. The accompanying pineapple salsa/slaw mix had just enough heat to make it interesting without overpowering the dish. Put it all together and you end up with a delicious start to a meal.

The dinner salad can be an afterthought in some restaurants, but Cook’s Corner’s version is a small plate with great attention to detail, including thin slices of apple, small wedges of cucumber and candied pecans. The house vinaigrette dressing was flavorful, but I appreciated the fact that the staff did not douse the salad with it.

Fish is not my go-to choice when I visit a restaurant, but I was drawn to the menu description of the halibut: topped with a ginger, lime and orange aioli and baked. In this instance, I’m glad I went against my normal instinct of ordering a meat dish. The halibut was divinely moist, but not to the point of losing its form. The aioli’s subtle citrus hint complemented it well.

At the suggestion of the wait staff, I left some room for dessert, setting aside half of my halibut to be boxed for lunch the next day. The sweet payoff was a ramekin of crème brûlée made with fresh vanilla beans and topped with fresh raspberries. The thin layer of hard caramel atop the custard base was a delectable finish to a meal that hit all the right notes.

— Marco Martinez, editor

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FOOTHILLS PHOTO CONTEST

Winning images get the spotlight W

ith nearly 300 qualified entries, this year’s Foothills Photo Contest portrays North Central Washington in its best light. From scenic landscapes to personal portraits, the variety is impressive.

Judges spent nearly two hours reviewing images before picking three winners in both the People and Landscape categories, as well as other photos worthy of Honorable Mention status.

Contest rules remain unchanged from past years: entries had to be shot in North Central Washington during the 2017 calendar year and the image couldn’t be dramatically manipulated electronically.

The top finishers in each category will receive

$100 in prize money, while the second- and thirdplace finishers receive $50 and $25 respectively.

We extend a big thank you to all photographers who submitted an entry this year. To view all entries, visit ncwfoothills.com.

THE JUDGES Wenatchee World photo editor Don Seabrook, World photographer Mike Bonnicksen and World multimedia editor Michelle Naranjo reviewed entries on Jan. 10. They did not know the names of the photographers or caption information as they selected their favorite images.

FIRST PLACE, LANDSCAPE Photo by KYLE RUSH, East Wenatchee I enjoy driving up in the Squilchuck/Beehive area for landscape shots and this one certainly captured the beauty of this area. When I saw this spot I was blown away by the mood and atmosphere of the trees and the road that led into an outline of a lit cabin. A slower shutter speed was used which made the photo clear.

Judges’ comments This well-composed, well-lit photograph makes the judges want to be in that cozy, warm, inviting cabin in the woods.

Really good photographs evoke emotions and this one does that with the feeling of safety in a place of isolation.

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SECOND PLACE, LANDSCAPE

Photo by RONDA LEE, Soap Lake I was in my backyard photographing this beautiful sunflower. We did not plant the sunflower; it simply grew there. As it was so large and lovely, I just had to save its image. As I was shooting, a bee flew right on into the scene. I included him in a number of shots, but this one I just love.

Judges’ comments We like the simplicity and sharp focus of the bee hovering beside a sunflower. The vertical position of the flower helps make the close-up original.

Good use of light illuminates the flower and the details in the photograph.

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THIRD PLACE, LANDSCAPE Photo by FRANZ HAJNAL, Wenatchee I enjoy the Ingalls Creek area and find it a quiet and meditative place to visit. The moving water that freezes as it is thrown onto the rocks is, for me, compelling.

Taken on a tripod with a longer exposure to smooth the water slightly.

Judges’ comments The slow shutter speed blurring the rushing water helps isolate the icy rocks.

Everything gives the appearance of coldness, including the soft lighting.

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FIRST PLACE, PEOPLE Photo by DAN HILDEN, Leavenworth Lyndsey Nichols climbing a boulder on Mountain Home Road above Leavenworth.

This was my first time using a flash to shoot climbing, and it worked well because it let me expose the sky in the background without having the climber be too dark. I like this photo because I moved to Leavenworth for the climbing in 2009, and while I don’t climb as much as I used to, every time I go I’m reminded why I live here.

Judges’ comments The photograph is well composed, with the line of the hillside horizon at right leading to the climber. A bit of sun shines on the mountain in the background, bringing depth to the photograph. Attention is drawn to the lit subject against the white rock. The subject being lit artificially gives the photo a stark contrast that helps isolate her.

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SECOND PLACE, PEOPLE

Photo by JENNIFER BOURTON, Waterville My 2-year-old daughter Laurel likes to go on adventures. We go for walks to the creek below our house and to look at the “spooky” old house on our property (behind her). She always asks if there are ghosts that live in the house; I tell her there are only friendly ones like Casper that live there. This photo captures the spirit and joy of our feisty little redhead as she adventures and explores the world around her.

Judges’ comments We like the selective focus used in this portrait. We can still distinguish the surroundings in the blurred background and the young girl’s hat and jeans tie in the concept of the Old West. We also liked the soft lighting on the child’s face.

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THIRD PLACE, PEOPLE Photo by JARED EYGABROAD, Chelan The base of Chelan Butte is a 10-block drive from my home in downtown Chelan. When I only have a few hours between dropping my boys at school and picking them up, I hike and ski many of the north-facing slopes that Chelan Butte has to offer. One day while out touring, I came across this cliff and couldn’t pass up the opportunity for a #ComplicatedSelfie. The high-quality snow conditions minimized many of the risks, and I couldn’t have been happier with the final result.

Judges’ comments We appreciate capturing the subject at the peak moment, sunlight isolating the snow against the sky. The view of Lake Chelan in the background is spectacular, too.

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HONORABLE MENTION, LANDSCAPE

HONORABLE MENTION, PEOPLE Photo by VITA MONTELEONE, Chelan Judges’ comments This is my 91-year-old mother. She couldn’t remember if she had ever been in a helicopter before but was thrilled with the views of the mountain and the lake. She also thought that Dale England was one of her kids (he’s not) and was happy he had a little yellow helicopter. Dale was sweet and generous with her fragile mind.

Photo by MATTHEW TANGEMAN, Wenatchee To me, this didn’t really look real in person either. It was early winter on one side of the valley, the pinnacle of fall on the other, and all around looked like someone just painted it up.

Beautiful day on Rock Mountain.

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We loved the expression of the subject, imagining the joy in what looks like a flight in a small aircraft. It’s great to see the emotion come through the picture.

Judges’ comments We liked how two seasons were represented in one photograph. Good framing using the snow-covered trees.

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HONORABLE MENTION, LANDSCAPE

Photo by KAREN EADIE, Peshastin This photo was taken in my backyard in Valley Hi on Blewett Pass.

I grew up in Southern California, where I never experienced the changing colors of leaves in the fall. The fall leaves are one of the things that I love most about moving here. I focused on the reflection of the leaves in the water instead of the birdbath. With the birdbath and background blurred, but the leaf reflection in focus, it reminded me of a scene in the old Star Trek TV series when there was a time portal where the team could jump through to travel to another time or another world.

Judges’ comments We appreciated that the photographer saw something unusual in a rather dull situation. The sun lighting the trees over the bird bath makes the leaves pop.

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HONORABLE MENTION, PEOPLE

HONORABLE MENTION, LANDSCAPE

Photo by MATTHEW TANGEMAN, Wenatchee The crowds that swarmed the sunnier walls of Vantage are fortunately missing from this shot. The coulee’s shady northfacing walls provide reprieve from the masses and a splattering of bright yellow lichen — a little color, solitude and half decent rock amidst the backyard desert.

Judges’ comments The different perspective of the climber and the leading lines toward him make the photograph all the more interesting.

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HONORABLE MENTION, PEOPLE

Photo by JOEY ADAMEK, Wenatchee She warmed my heart, melted the ice right off. My beautiful girlfriend makes for the perfect model in my photography.

It was a gorgeous day up the Entiat, around mile marker 22.

Driving down this road I had to stop; the image I created in my mind soon came to life seconds after.

Judges’ comments The judges liked the softness of the whole image from the blurred background, to the snow, to the hood of the subject’s coat. It’s a well-composed image.

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HONORABLE MENTION, LANDSCAPE Photo by DALE BLAIR, Wenatchee I had walked to the Horan Natural Area to shoot some fall color photos. As I was lining up a photo the other direction, I heard the splash of water behind me. I looked around to see this deer crossing the channel. I was able to swing around and get a couple of photos. I like the way the fall color and water reflections/ripples framed the deer.

Judges’ comments The peaceful scene of the deer surrounded by the water rippling around it was a nice find.

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HONORABLE MENTION, LANDSCAPE Photo by JANET BAUER, Winthrop This past September, I often kayaked with my camera on Pearrygin Lake near Winthrop and paddled along the shoreline seeking interesting birds to photograph. To my delight, one day I encountered a small group of river otters playfully diving in and out of the water.

They seemed as interested in me as I was in them. I particularly like this photo as it captures the inquisitiveness and curiosity of the otter as it pops its head up off to the side of my boat. Definitely a moment on the lake that I won’t forget.

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Judges’ comments We don’t see many photographs of local river otters and this was sharp and close. We liked the texture of the water on its fur.

HONORABLE MENTION, PEOPLE

Photo by RONDA LEE, Soap Lake This is Danika. She asked me to take her senior photos this year as she is graduating from Ephrata High School. Danika is a very talented young lady.

She has been performing since she was a young girl.

She has a band (Rocklyn Road) and is also an actress.

This was my first attempt at senior photos. We had a great time, and it was a fun assignment. Danika is so very lovely. I love the stripe swirl of this photo, that lead the eye to her lips, eyes and curls.

Judges’ comments The photographer stylized this portrait really well. We liked how the black scarf set off the subjects face from the stripes.

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HONORABLE MENTION, LANDSCAPE

HONORABLE MENTION, PEOPLE

Photo by LANE’E EARHART, East Wenatchee I love the winter sunrises in our Valley. The hues of pink, red and blue are incredible for the duration of winter. This photo was taken from The Eastmont Extension around the 23rd Street area on Nov. 29, 2017. I loved the river of fog flowing over the Columbia River that morning.

Judges’ comments Great use of layers — pink sky, white mountain tops, foothills, city and fog — on this early morning photograph of the Wenatchee Valley.

Photo by ALAN MOEN, Entiat A legend in his time, Fred Beckey was the greatest of all Northwest mountaineers, with a climbing history of some 70 years here and all over the world. His record of first ascents is unsurpassed. Locally, Beckey pioneered climbs in Tumwater Canyon, the Icicle Canyon and the Stuart Range. His many exploits and guidebooks inspired me and countless others to pursue mountain climbing. At the age of 94, Beckey gave a retrospective of his climbs in June 2017 at the Snowy Owl Theater near Leavenworth, which is where I took this photo of him. A lifetime of adventure in the mountains is clearly visible in his face. Beckey died in late October 2017. He was truly one of a kind.

Judges’ comments The harsher lighting helped show the character of the subject in a relaxed pose.

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EDITOR’S CHOICE PEOPLE

EDITOR’S CHOICE LANDSCAPE

Photo by STEPHEN HUFMAN, Leavenworth Late-spring snowfall brought out a beautiful pattern in the cliffs of Icicle Ridge. A few hours later this had melted.

Editor’s comment The dramatic angles of the mountainside are accentuated by the thin layer of snow, making this image somewhat unsettling.

The low-hanging fog adds to the suspense.

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Photo by BERNADETTE PIXTON, Wenatchee

Editor’s comment

The photo is of my daughter, Lucille. We were playing in the hills, by Horse Lake Trail. I love the photo because it expresses the simplicity of life and how our joy is found in the littlest of things!

This is a nicely composed photo. As the father of two young girls, I’m drawn to more than the technical aspects of the image. It reminds me that growing up in today’s world isn’t all smiles, butterflies and kittens; there’s a lot happening inside those growing and developing minds.

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STORY BY RICK STEIGMEYER

PHOTOS BY MICHELLE NARANJO

Label details on a WineGirl Wines pin-up bottle of 2016 Gewürtztraminer. The wine pays homage to the town of Leavenworth.

The WineGirl mellows into Y successful wine entrepreneur

ou might call Angela Jacobs a free spirit. She rides a Harley-Davidson motorcycle and skated with a roller derby team in Seattle while pursuing degrees in biochemistry and cell & molecular biology. She has a deep love for John Deere tractors, dogs, yoga and marathon runs.

And she has a serious passion for making wine.

Founder and co-owner — with her partner Todd Link — of WineGirl Wines in Manson, Jacobs is one of several women forging new territory in North Central Washington’s burgeoning wine industry.

WineGirl Wines recently celebrated seven years of business in Manson, where the winery and original tasting room is at 222 E. Wapato Way. WineGirl also has a tasting room at 217 8th St. in Leavenworth.

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THE VINE

A garnished glass of the 2016 GewĂźrtztraminer.

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Clockwise from Top Left: From left to right, Trevor Gates, Lauren Gates and John Whittet share a laugh with wine associate Larry Bray at the WineGirl Wines tasting room in Manson.

WineGirl Wines owners Todd Link and Angela Jacobs The WineGirl Wines tasting room on East Wapato Way is part of a booming wine scene in the Manson area.

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Free spirit? Nah, Jacobs prefers to be known as a badass winemaker.

Well, at least as bad as she can be while raising her 18-month-old daughter and two dogs, and running a successful boutique winery.

Originally from Dallas, Jacobs moved to Seattle to attend University of Washington as a pre-med student.

Her grandfather wanted her to pursue a medical degree. But then she discovered a love for fine Pinot Noir while working in a high-end Seattle Italian restaurant.

“Even before I started at UW, I knew I wanted to make wine. Pre-med fit perfectly with that. Secretly I was learning the science of winemaking while convincing Grandpa I was

studying medicine,” she said with a laugh. She fulfilled those medical aspirations with short stints working in formulations and shelf life stability for a Seattle pharmaceutical company.

In college, Jacobs traveled to Vienna to study German while fitting in visits to family wineries in Austria, Germany, Italy, Greece and France.

After graduation, she worked at wineries in Sonoma, California, and managed an enology lab in Oregon’s Willamette Valley.

Jacobs started making small amounts of wine under her own label in Seattle in 2007 while pursuing an MBA in marketing and entrepreneurship. She moved the fledgling winery to Manson in 2010. The move wasn’t March / April 2018

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DINE IN!

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WineGirl Wines Malbec has a luscious hue.

WineGirl Wines feature an E.B. White quote on the cork.

“Syrah, I think, will be the flagship for our area. It’s so intense!”

Angela Jacobs WineGirl Founder & Co-Owner 60

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just for the Lake Chelan scenery.

“I think Lake Chelan has the best future for wine in the state,” said Jacobs, who has in the last few years served as president of the Lake Chelan Wine Alliance and the board of the Lake Chelan Chamber of Commerce.

“There’s Walla Walla and there’s Lake Chelan, and the wines from each are very different.” The lake’s unique micro-climate produces exceptional wine grapes while drawing increasing numbers of tourists to purchase wine.

Jacobs sources nearly all of her wines from vineyards in the Lake Chelan and Ancient Lakes growing areas. She blends some of her reds with grapes from Rattlesnake Hills and other Yakima AVA vineyards to create balance. Local vineyards produce grapes with distinctive acidity that offer brightness and vivacity to the wines, she said.

The Lake Chelan area is particularly well suited for growing Merlot and Syrah, as well as several white wine grape varieties, she said.

“I think we grow the best Merlot and Syrah in the state,” she said.

“Syrah, I think, will be the flagship for our area. It’s so intense!”

After a decade of making wine, Jacobs has a clear idea of what she wants to achieve as a winemaker. She wants her wines to speak for themselves, to tell the story of the vineyard and the seasons. Wines shouldn’t be the same year after year, she said. Through blending grapes and wines she makes from different vineyards, Jacobs creates wines with identity and palatepleasing balance.

While Jacobs is the creative force behind WineGirl, her partner Todd Link manages sales and marketing. He

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 25, 2018 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 or at the door Presented by Foothills Magazine

oothills

Interested in having a booth at this event?

E-mail us at info@wenatcheewineandfood.com

WENATCHEE ❆ LEAVENWORTH ❆ CHELAN AND ALL OF NORTH CENTRAL WASHINGTON

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WineGirl Wines co-owner Angela Jacobs puts some corks in bottles of port at the Manson tasting room in January.

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oversees both tasting rooms, presides over popular events like the Manson tasting room’s popular trivia nights and other seasonal entertainment. The two met just a few years ago. Their romance resulted in a business partnership, and a daughter, Brooklyn, now 18-months old.

“I met Angela and fell in love with every aspect of who she is,” said Link, an East Wenatchee native who has worked as a Navy air traffic controller, hotel and restaurant manager, and Burlington Northern Santa Fe Railroad engineer. “Together, we’ve been able to turn this into a winner.”

“I may be the color, but he’s the pomp and circumstance,” Jacobs said about her partner’s keen business sense.

WineGirl bottled about 2,500 cases of wine last year. Nearly all of it is sold through the tasting rooms and the WineGirl Wine Club.

Jacobs specializes in hearty Bordeaux- and Rhone-style red wines, as well as fragrant whites including Chardonnay, Viognier and Gewürztraminer. She hopes to add a Champagne-style sparkling wine in the near future. WineGirl Wines have won a bushel of awards the past several years at the Wenatchee Wine & Food Festival, Seattle Wine Awards, Great Northwest Wine Invitational and Tri-Cities Wine Festival.

A new line of pin-up girl wines and colorful, fun and slightly naughty labels are meant to help expand sales from the reserve list with more casual wine offerings.

The couple also plans to remodel the Manson tasting room this spring to add bistro-style food offerings.

The past 15 years have been a bubbling fermentation of bold creation and hard work, mellowing and growing in character over time, like fine wine aging in a French oak barrel.

“It’s been a great odyssey,” Jacobs said. F

Guests at WineGirl Wines’ Manson tasting room can sign a wine barrel to commemorate their visit.

2131 Sunset Hwy.

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East Wenatchee

Mon.-Fri. 9-6

509-884-3558

Sat. 9-5 March / April 2018

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UPON FURTHER REVIEW

A TASTE OF NCW WINES WITH BARB ROBERTSON

Hard Row to Hoe 2014 Burning Desire Cabernet Franc, $45

Karma Vineyards 2014 Blanc de Blanc, $69.99

Cabernet Franc is known to do well in cooler climates and ripens earlier than many of its grape siblings. It usually has a medium level of alcohol, which I personally appreciate, and that might be why it’s one of my favorite varietals. Burning Desire comes from Hard Row’s own Glacial Gravels Vineyard. The windy, steep and stony vineyard forces the grapes to toughen up, and they produce a thick skin which increases the tannins in the resulting wine. The tannins are integrated nicely now, but will continue to smooth out as the wine ages in the bottle. The aromas include raspberry, red plum and sweetheart cherry. These are carried on in the flavors, but garden herbs, dark florals and powdered cocoa add depth.

It will pair well with a variety of meat including lean beef, pork and duck.

Or maybe it’ll be you, your significant other, a bottle of Burning Desire and nothing else!

Once upon a time, sparkling wine was only for special occasions. We all know better now. It’s a great way to celebrate life’s small moments, as well.

Sipping sparkles with your girlfriends makes the gathering an event. Popping a bottle open on a warm, spring day takes the moment to another level. And sometimes you just want a terrific wine to accompany food. Karma’s Blanc de Blanc could fit the bill with any of these scenarios. It’s 100-percent Chardonnay that has gone through the traditional Champenoise method of making sparkling wine. This is the most tedious and expensive way to make it, but it creates the most complexity and creaminess of the bubble. There are really nice florals in this wine, as well as apricot, apple, citrus and a hint of ginger. A pleasant minerality runs through the core, giving it structure along with the crisp acidity.

Of course, oysters would be a great pairing, but just about any seafood, pork and cheese dish would be delighted to have Karma’s Blanc de Blanc as company.

Chateau Faire Le Pont 2013 Carménère, $43 Carménère grapes have popped up here and there in Washington with mostly good results. Carménère’s history is debated, but most scholars believe it came from France’s Bordeaux region before it was almost wiped out by a phylloxera infestation in the late 1800s. Cuttings had been taken before the phylloxera hit, which enabled the varietal to survive. Some cuttings were taken to Chile where Carménère now reigns. Doug Brazil creates a lush and sexy version of this sun-loving grape.

It’s all about the red fruit, with cherry and loganberry creating the foundation for the layers of clove, cinnamon and dark chocolate. There is also a hint of a campfire from the Washington coast’s dense, forest floor. The texture is smooth and the finish goes on and on. If you’re looking for something different and delicious, Chateau Faire Le Pont’s Carménère might be what you need.

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 64

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

UPON FURTHER REVIEW

WineGirl Wines 2016 BBL Viognier, $26 Viognier’s popularity has risen over the last few years due to its exotic nature. You typically don’t need much wine experience to appreciate the peach, mango and floral notes that radiate from this grape varietal. WineGirl’s version is full bodied and creamy with both stone fruit and pear showing dominant. There is also apple blossom, honeysuckle and vanilla on the edges. The grapes come from Antoine Creek Vineyard, which sits above the Columbia River north of Chelan. I drank it with my meal of pork loin and sweet potatoes and the combination was fabulous. My husband enjoyed it the next day on its own, while watching a TV rerun of Frasier.

What versatility!

WineGirl has all kinds of fun wines in the heart of Manson, as well as a Leavenworth tasting room. It’s time to take a Sunday drive.

FIND EVENTS

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Friday-Sunday, 12 to 5pm • (509) 679-0152 3450 Cathedral Rock Road, Malaga • MalagaSpringsWinery.com

— Barb Robertson

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

Lake Chelan & Leavenworth, www.hardrow.com Hard Row to Hoe (Foothills) Full Color David—No Proof—RD March / April 2018 Foothills 0228.00049510.2x4.69.SpringHasSprung.

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THE BUZZ

A flight of beer is served at Bushel & Bee in Leavenworth.

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STORY BY HOLLY THORPE PHOTOS BY MICHELLE NARANJO

That old, familiar feeling

Bushel & Bee mascot Rauzzie relaxes in front of the beer and cider list.

Leavenworth’s Bushel & Bee offers unique mix of beers and ciders

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Visit

buzzncw.com to find out more

alking into Bushel & Bee feels completely different from walking down the bustling streets of Leavenworth. Entering the taproom filled with reclaimed wood, handmade furniture and board games, patrons are greeted by resident dog Rauzzie, a 13-year-old Australian Shepherd mix. It feels like walking into a good friend’s home.

That’s the point, said owner Kayla Applebay.

“My vision was to have a place that was super comfortable,” she said, “where locals really wanted to hang out, that felt a little more homey and community-oriented than some other places in town.”

To do that, she converted Suite C on

the upper floor of 900 Front St., previously a copy shop, into a 24-tap taproom that’s dog-friendly, 21-and-over and features some of the most unique beers and ciders available this side of the Cascades.

“It’s a lot of locals, it’s a lot of service industry people,” said Izaak Butler, industry expert and product curator at Bushel & Bee. “It’s — it’s the cheesiest term I can think of — but it’s like the community’s living room. Everybody comes here and brings food in, brings their dogs in.”

Applebay had worked in Leavenworth seasonally as a whitewater rafting guide.

She had the idea for starting Bushel & Bee two years ago while wine tasting in the area with her sister. She wanted to know where she could go to try ciders, March / April 2018

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Kayla Applebay, owner of Bushel & Bee on Leavenworth’s busy Front Street, pours a beer.

A look inside the completely rebuilt Bushel & Bee.

but there was no place dedicated to bringing craft ciders to the area.

“I thought that was crazy since this is the self-proclaimed Apple Capital of the World,” she said.

So she wrote a business plan, did some market research and attended 68

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CiderCon, where she met Butler. He had knowledge and experience to bring to the table from working in restaurants and beer bars, writing for beer and cider publications and starting tap houses in Portland. Applebay’s background is in environmental health

and food safety.

Together, they designed the space to be comfortable and put craft beer and cider front and center. Of the 24 taps, 12 are beer, 11 are cider and one is a locally-made non-alcoholic option called “jun” that’s similar to kombucha.

Many of the options are local or regional, but there are also hard-to-find choices from elsewhere.

Applebay often works behind the bar, and encourages people to try new things. They usually have a range of styles. For example, they may have apple ciders ranging from dry to sweet, sour or barrel-aged ciders, perry (pear) ciders and even cyser, which is a mead made from apples.

Butler said they often get industry people visiting to check out what they have in stock.

“We have stuff you just can’t get because we spend time hunting it down,” he said. “It’s cool to see people from the industry, like from all facets of it, come in and hang out.”

The space itself was redone almost entirely by Applebay, her friends and family.

The ceiling above the bar really catches the eye.

“It was a significant rebuild,” she said. “I gutted it. I would say down to the studs, but I took those out too.”

Wood used to build chairs and tables was from her parent’s old deck.

Reclaimed barn wood on the walls and elsewhere is from an old, defunct tavern in Peshastin. Local artists painted the mural on the ceiling and the (fairly accurate) constellations in the bathroom.

“There are a lot of stories here,” Applebay said.

Since opening in September, they’ve started weekly events. They host a game night every Monday and local bluegrass duo River Dog Shakedown plays each Tuesday. They also host movie nights where people can bring their dogs and munch popcorn.

Applebay said people come here on the first day of their vacations and then end up coming back every day after that.

“I feel like they end up becoming, just for the duration of their vacation, sort of like mini-regulars,” Applebay said. “That’s part of what makes this feel homey. They can come in and we’re going to remember who they are and make them feel welcome.” F March / April 2018

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PARTING SHOT

PHOTO BY DON SEABROOK

Fresh snow carpets the ground and lays on fruit trees in an orchard in East Wenatchee on Jan. 24.

The layers in the photograph are trees of different ages.

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

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