oothills WENATCHEE u LEAVENWORTH u CHELAN u AND ALL OF NORTH CENTRAL WASHINGTON
May-June 2018
The
Home & Garden Issue
Photos by The North Face
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EDITOR’S LETTER
Garden lesson learned W
here’s Marty McFly and the time-traveling DeLorean when you need them? I wish I could go back in time and redo that fateful day a few springs back when I transferred a young, innocent-looking mint plant from its pot to a spot in our small garden.
It didn’t take me long to figure out that mint plants are more lion than lamb when it comes to making its
home in a garden. By then, it was too late. I pulled the plant up that summer, but it came back later that fall and again the following spring. Aggressive as a descriptor doesn’t do that darn little plant any justice. Here I am, three years later, still dealing with new mint plants popping up throughout my garden space. I’ve lost my share of battles against the mint, but I plan to win the war. Someday. There are definitely do’s and don’ts when it comes to planting an herb garden. In this issue, writer Rachel Hansen offers some suggestions, including — sadly, too late for me — keeping mint in a pot so it won’t go all zombie apocalypse on your garden. The herb garden story is part of our first Home & Garden issue. We’ve put together a collection of stories that I hope provides some inspiration and practical advice for improving your space. Included is a profile of hobby woodworker Steve Voorhies. The retired physician’s home is filled with creations from his woodshop that looks straight out of a fine furniture store. For those tired of mowing their lawn every week and maintaining an intense watering regimen, a change may be just the thing. We have a story on alternative grasses that require, you guessed it, less mowing and watering than the typical Kentucky bluegrass widely grown in our region. In addition to the Home & Garden section, you’ll find a Jaana Hatton story that describes the many nonphysical benefits of going to the gym for a workout. It’s definitely a worthwhile read. Also, Rick Steigmeyer chips in a profile of Eagle Creek Winery and its winemaker/future owner Paul Sharpe. Regional wine pioneer Ed Rutledge started Eagle Creek nearly two decades ago and is now in the process of selling the operation to Paul, a talented winemaker who is Ed’s stepson. Paul, a former New York City restaurant owner, has big plans for Eagle Creek. Chat with Paul for a few minutes, and you’ll walk away convinced that he’ll make good on his plans. Thanks for reading Foothills. We’ll catch up again this summer.
Marco Martinez, editor foothills@wenatcheeworld.com
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G R E A T W I N E. G R E A T F O O D. G R E A T F U N. 8TH ANNUAL
It’s the largest gathering of wineries in the region, and the only professionally-judged wine event dedicated to wines produced in Chelan, Douglas, Grant and Okanogan counties. And this year it’s bigger than ever—more food, wine, beers, ciders, distilleries and eateries.
Saturday, August 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
WENATCHEE ❆ LEAVENWORTH ❆ CHELAN AND ALL OF NORTH CENTRAL WASHINGTON
May / June 2018
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Contents
42 An artful home
Woodworker fills home with his creations
8 Spring into action
Regional happenings to segue into summer
10 Beyond the physical
Visiting the gym can give you a mental boost
48 Reclamation project 54 An easy
New home features reclaimed wooden treasures
lawn
Alternative grasses can make your work easier
16 Best of both worlds
Leavenworth resort is a smorgasbord of relaxing fun
24 Small plants, big flavor
Be selective with your herb garden choices
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56 Garden in a glass 60 A soaring success
Summer drinks that use fresh ingredients
Eagle Creek Winery spreading its wings
oothills A BI-MONTHLY LIFESTYLE MAGAZINE ABOUT NORTH CENTRAL WASHINGTON
PHOTObooth EVENT RENTAL
Publisher Jeff Ackerman (541) 817-4263 ackerman@wenatcheeworld.com
WEDDINGS BIRTHDAYS
Managing editor Cal FitzSimmons (509) 665-1176 fitzsimmons@wenatcheeworld.com
PROMS REUNIONS
Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com Advertising Sean Flaherty (509) 664-7136 flaherty@wenatcheeworld.com Design Nancy Phillips Proofreader Joanne Saliby
WASHINGTON MEDIA LLC
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Foothills Magazine is published bi-monthly by Washington Media LLC, 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 Copyright 2018 with all rights reserved. Reproduction in whole or part is prohibited without written permission.
COVER PHOTO: Photo by Mike Bonnicksen. Builder Randy Wessman used barn wood inserts in the kitchen cabinets of Tim and Tami Yedinak’s Sunnyslope home. The bar is made from a slab of ponderosa pine.
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Coming Up
BY AMANDA WALKER
Summer Starters
11&12
M A Y Hell on Hooves Roughstock Rodeo, Wenatchee
M A Y
19&20
Spring Barrel Tasting, Lake Chelan
Get a sip of Chelan’s future wine releases right from the barrel. Visit each vintner, go through a tasting flight and enjoy a bonus trip to the barrel room to get a sneak peek at what’s next. You might discover your new favorite Syrah, Merlot or Malbec. Flights range from free to about $15 and fees are sometimes refundable with bottle purchase. No registration is required. If you’re there on Sunday, check out the Lake Chelan Wine and Jazz Festival’s free shows at Riverwalk Pavilion. (Tickets are required for other festival events May 17-20 and may be sold out. See lakechelanwineandjazzfestival.com.) For more info, including a map of winery locations and which barrels each will feature, go to lakechelanwinevalley.com/spring-barrel-tasting. 8
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Two nights of bronco-buckin’ fun return to Town Toyota Center the second weekend in May. Most events, from bareback riding to barrel racing, feature professional cowboys and cowgirls, but there are a few opportunities for fans to get in on the action, too. The first 15 kids to sign up each night can take part in the mutton-busting competition, and a few adults can try their luck at bull poker, where the player with the guts to stay seated in the ring with the bull the longest gets a cash prize. Attendees can also pay $3-$5 to ride a pony or mechanical bull, and the latter is free for children 12 and under. Tickets to the show are $20-$25 for adults, $5 for 12 and under. For more information, visit towntoyotacenter.com
2
J U N Wenatchee Sunrise Rotary Apple Century Bike Ride, NCW Beginning at Pybus Public Market in Wenatchee, this 31st annual Rotary ride will meander northwest to Leavenworth, tracing the course of the Wenatchee River. Bicyclists can opt for a 25-, 50- or 100-mile route — the latter continues up to the Lake Wenatchee Fire Station before turning back. Have your bike tuned and ready to go for this open road trip, but mechanics will be on hand for minor repairs and Rotarians will monitor the route. Water and food stations will also be set up along the way. Celebrate with a free, finish line lunch and no-host beer garden. Registration is $55-$75, with prices increasing after May 27 and again for day-of registration. Proceeds benefit Rotary projects such as the Challenge Scholarship Program. Learn more at localraces.com/applecenturybikeride.
J U N
15-17
Wenatchee River Bluegrass Festival, Cashmere
Revel in all things bluegrass, all weekend long at the Chelan County Expo Center. This year’s festival will feature Flatt Lonesome, Alan Bibey & Grasstowne, Special Consensus, The Kody Norris Show, Old Growth and Rusty Hinges. Besides the main concerts inside the pavilion on the Mary Starr Stage, there will be workshops for kids and adults, a meet-and-greet luau/potluck, a Sunday morning gospel show and more. Campsites are $20 per night on a first-come, first-served basis starting June 11. Festival admission is $25 for Friday or Saturday, $10 Sunday or $35 for a multi-day pass. Children 12 and under attend free but must be accompanied by an adult. Go to wenatcheeriverbluegrass.com for all the details, including a list of vendors and full schedule of performances.
J U N
22&23
Cashmere Founders Days, Cashmere
It’s the 40th anniversary of Cashmere Founders Days this year and all are invited to join in the small-town fun. Festivities begin with a downtown barbecue Friday night and the fun keeps on going. On Saturday, stop by Riverside Park for the car show, kids zone and other free entertainment. Look to the sky that evening for the traditional helicopter ping pong ball drop — and kids should have their grocery bag in hand if they’re part of the throng scooping them up for prizes. Speaking of helicopters, rides over the city will be available for purchase. And stick around for the big parade that night at 7 p.m. For more information, call the Cashmere Chamber of Commerce at 782-7404 or visit cashmerechamber.org. May / June 2018
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HEALTH & FITNESS
STORY BY JAANA HATTON PHOTOS BY PAUL T. ERICKSON
The gym effect: from grumpy to happy Left: Jerry Garcia and wife Amie said they enjoy their time together working out at Worx gym in Wenatchee. Opposite Page: Dulce Morgado, left, high fives Zumba instructor Elana Payne at Wenatchee Valley YMCA. Morgado says she turned to physical activity to get through a difficult life change.
I
t started about two years ago for me: going to the Worx gym in Wenatchee to feel the magic. Long before I began noticing the improvements in my outward appearance, the mental perks were the reward. Bad mornings turned into pleasant days and sluggish thoughts 10
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took flight after workouts, as if by the wave of a fairy’s wand. It isn’t just in my head, but in anyone’s who engages in exercise. That’s how biology works, producing those happy-hormones as we grunt and sweat. There is justice in this world, after all.
The brain produces seven neurochemicals that affect our happiness notions. At least four out of the seven are triggered by exercise. It is quite a nice cocktail to boost your mental well-being while your physical self does the hard work.
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Trinity Berggren, left, instructs her mother, Tamara Lexa, on the proper form and technique on pull-down straps at Worx gym in Wenatchee as her husband, Michael, looks on. Berggren began going to the gym following the birth of a child and said she found her physical and mental health improve.
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Focus
While the chemistry is quietly doing its Good Samaritan work, we are also consciously contributing to our mental state as we work out. With exercise comes focus. Anyone who has taken a Zumba class or practiced yoga will likely agree with that. As we concentrate on the physical activity at hand, we put aside other issues occupying our minds: grocery lists, laundry piles and emails awaiting responses. There simply isn’t the chance for anything else while we are at the gym; we are stretching, pumping and pedaling with full attention. It is great for the brain; mindfulness brings us to a state of calmness. One push-up at a time, here and now.
Breathe
When Dulce Morgado, 33, went through a difficult life-change a year ago, she headed for the Wenatchee Valley YMCA gym to get through the tough times. “I was seeing a therapist and she recommended physical activity. I take Zumba classes and use the workout machines. The swim team is a tempting idea, too,” Dulce said. Dulce seemed happy and energetic after a recent Zumba class, without a hint of stress on her face. “I feel pride and joy when I work out and take care of myself. The exercise also helps me to focus. I can see things more clearly and less emotionally,” she stated.
Self-confidence
Some of us may find going to the gym uncomfortable. There are toned bodies and intimidating machines all around. The mirrors are a menace. However, if we endure and keep our chins up, the benefits are many. Those initially painful workouts turn into added energy, self-worth and a sense of accomplishment. The happiness factor keeps us going through sweat and effort. Guy Miner, 61, goes to the Wenatchee Worx for his weight-lifting sessions a few times a week. “The moment I walk into the gym, I feel better. The smells, the sounds — it all makes me happy,” Guy said. Guy grew up active. In his career as a Marine and then a Wenatchee police officer, physical fitness has always been important to him.
Former police officer Guy Miner stays fit with regular visits to Worx gym in Wenatchee. “I always feel positive at the gym,” Miner said.
Connie Dorner, right, mirrors movements by Zumba instructor Elena Payne at the Wenatchee Valley YMCA. May / June 2018
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Guy Miner says he enjoys the social aspect of working out at the gym.
“When I finish my workout, I have a sense of accomplishment. It makes me feel good to stay strong and healthy. Throughout my life, weightlifting has brought me back from injury. I always feel positive at the gym,” Guy explained with a big grin.
Belonging
We mostly go for the gym sessions to maintain our health, our physical well-being. It starts as a personal quest. After a while, we may begin to notice familiar faces and nods of hello. People are creatures of habit, including their exercise routines. We meet the same group for a yoga class, the same people crowd the machines at 7 a.m., the bike room is occupied with the same enthusiasts. We discover friendships. I have noticed how people like to linger after their workouts and chat. The conversations vary from last night’s news to upcoming vacations. Some may continue their 14
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Feet and bodies move to upbeat music during a Zumba class at the Wenatchee Valley YMCA.
discussions over coffee. We belong. It’s a tribal experience. Leslie Bigos, 59, goes to the Jazzercise Wenatchee studio most weekdays. “I have only lived in Wenatchee for a couple of years. Finding a gym was a place of belonging. There is a connection when we work out as a group. It’s non-competitive, and I just love it!” Leslie said. She has found support beyond the dance moves in the class. One day she was feeling profoundly depressed about her friend’s fight with cancer. The instructor noticed and mentioned it at the end of the class. Leslie felt comfortable enough to share her sadness and before she knew it, the other attendees had formed a prayer circle around her. Evy Gillin, general manager of Wenatchee Racquet & Athletic Club (WRAC), also emphasized the family feeling among gym-goers. “We have many members who come in the morning and stay for much of the day,” Evy said. “They enjoy the social interaction. Many come even if for some reason they cannot participate in the physical activity, just to partake in
Guy Miner, right, shares a laugh with workout buddy Gordon Schuster. The two met through Miner’s police job and have maintained a friendship that includes workouts and trips to the shooting range. a birthday party or some other occasion.” Evy pointed out that working out alone often isn’t as fun and motivating as a group session. What’s more, the friends we make
will keep us going and become a social circle that extends beyond the exercise facility. Scientific research and personal statements support each other: physical and mental health go hand in hand. F
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The great escape OUTDOORS
Leavenworth’s Icicle Village Resort is a tourist haven 16
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STORY BY MARCO MARTINEZ PHOTOS BY PAUL T. ERICKSON
O
ne of the many joys of living in the Wenatchee area is easy access to Leavenworth’s tourist scene. For me, it is the mini-equivalent of the Seattle scenario — it’s there when you want it. Being able to jump in and out of the Bavarian Village is really the best of both worlds.. Admittedly, I’m not a big crowd guy — I’ve only done the mega-popular Christmas lighting thing once — but I have a soft spot in my heart for Leavenworth; it’s where my wife and I went on our first date on a cold Saturday in February more than 20 years ago. She wore a beret.
The Icicle Village Resort grounds are filled with a wide variety of flowers. May / June 2018
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Icicle Village Resort is a popular destination in the vacation town of Leavenworth.
Guests walk through the Icicle Village Resort lobby on their way to breakfast.
An inside look at a one-bedroom suite at Icicle Village Resort.
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Photo provided
Our most recent trip to Leavenworth early this spring was beret-less, but also memorable. After lining up my sister to watch our daughters overnight, we booked an overnight stay at Icicle Village Resort near the city’s west edge. Smart choice. For those who only know Icicle Village Resort for its mini-golf course, there’s a lot more to it than putt-putt fun. The busy property boasts 121 hotel rooms and 39 one-, two- and three-bedroom
condos, and lays claim to being the only resort with a three-diamond rating from AAA among Leavenworth hotels. A posh spa and the top-notch JJ Hills Fresh Grill restaurant round out the big picture. Our stay at the resort created a dilemma of sorts. When we checked into our room — a one-bedroom king suite with two fireplaces, two TVs and an oversized jetted tub — we lost our desire to do the full-on Leavenworth experience. Our plans of enjoying the wine tasting room scene and then taking a dinner/rest break before heading out for some night life went out the window. We immediately re-prioritized, keeping wine tasting on our agenda and scrapping our night-time plans in favor of some quiet relaxation in our oh-so-comfortable room. We stopped in at a few Front Street tasting rooms in the late afternoon, splitting tastings so we could enjoy more wines without hitting the “buzzed” zone. Leavenworth has become a rich wine scene over the past five years. With more than two dozen tasting rooms, there are a variety of experiences available. Want to taste wine while standing elbow-to-elbow with tourists from all over the map? You can easily find that option in Leavenworth. Looking for something a little more intimate and less rushed? There’s that, too. Local wines, check. Wines from outside the region, another check. But man and woman cannot live on wine alone. At some point, the growling stomach must be addressed. After considering the many downtown eating options, we ended up in the bar at Visconti’s. Owners Dan Carr and Candy Mecham do so many things right, but the happy-hour small-bites menu ranks near the top of the list in my book. A margheritta pizzetta and a salad quickly tamed our hunger and allowed us to quickly venture back onto the Front Street scene. As the sun settled behind the steep peaks that border Leavenworth, we reminisced about the many happy memories we’ve shared since our first date along the same stretch of sidewalk. With our dancing plans scrapped, we wandered back to our suite at Icicle Village Resort and settled in for a quiet evening in our spacious suite.
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Above: An 18-hole miniature golf course that is popular with guests of all ages. Right: The resort offers a fleet of bicycles available to rent for touring Leavenworth.
Icicle Village Resort 505 Highway 2, Leavenworth (509) 548-7000 iciclevillage.com
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The swimming pool is a favorite amenity for guests at Icicle Village Resort. We put on the provided bathrobes and made the easy switch to relaxation mode. My wife’s idea of relaxation is a lengthy soak in the tub, enjoying a glass of wine while listening to classical music. The bottle of wine and Bluetooth speaker we packed were put to use. While my wife enjoyed the Whirlpool tub, I relaxed by watching some NCAA hoops tournament on the TV in the bedroom. Different strokes for different folks. One good night’s sleep later, we secured a later check-out, allowing time for a morning walk and my wife to enjoy the tub again before we headed downstairs for the complimentary hot breakfast buffet. After our fill of fluffy eggs, potatoes, biscuits, sausage and coffee, we checked out of the resort, thankful for the opportunity to get away for a weekend of Leavenworth tourist fun and Icicle Village Resort relaxation. It’s a great combination worth revisiting again and again. F
Massage therapist Christian Arroyo prepares a treatment room at the Alpine Spa at Icicle Village Resort.
May / June 2018
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Home Garden
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his is the time of year we pour a lot of effort into making the inside and outside of our homes look beautiful. Inside this section, we hope you’ll find some inspiration. May / June 2018
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HOME & GARDEN
Some plants, like basil, are better off being kept in a larger pot or container. Unsplash photo 24
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STORY & PHOTOS BY RACHEL HANSEN
Grow a herb garden Some do’s, T don’ts and bewares
here’s something romantic about the herb garden. After a long winter of dried herbs and limp, boxed trimmings from the produce aisle, spring holds the promise of fresh-snipped chives for soup, muddled mint for mojitos and fresh basil on pasta. But the garden never grows as planned — mint and oregano threaten world domination while basil blackens at the first hint of frost. You can dodge the late-season chaos with some early planning and site-specific plant selection, says Eron Drew, Chelan County Master Gardener and co-owner of Tierra Garden
Organics, a family-run farm in Leavenworth.
WHEN TO START
A good herb garden starts with research, starting in January when the first seed catalogs fly. Restraint here is key; don’t circle every plant of intrigue or you’ll wind up overwhelmed. “Focus on your favorite plants first,” Drew said. Pick five favorites or less, then read up on the growing conditions that each plant requires. How much sun does it need? How much space? Plan for height so taller herbs — May / June 2018
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Top: Seedlings emerge from a soil cube in a a greenhouse at Tierra Garden Organics in late March. Right: Lemon balm (Melissa officialis) can flavor teas, salads and other dishes. Keep it contained by shearing the plant before it reseeds, and prevent underground root spread by growing it in a large container. like sage, fennel and rosemary — don’t overshadow the ground-dwellers, like thyme or pansies. Pencil a design on graph paper with those requirements in mind. Not all plants play nice. In fact, herb gardens are often better fragmented, so each plant can thrive in the conditions it prefers.
SUN-LOVERS
Basil: Devote a 10-inch square space per plant. If you love pesto and 26
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Sizes Range From 8’ xx 6’ to 14’ xx 30’ Sizes Range From 8’ 6’ to 14’ 30’ Sizes Range From 8’ x 6’ to 14’ x 30’ Rent Lease to Own Purchase Rent Range - LeaseFrom to Own Purchase Sizes 8’ x 6’-- to 14’ x 30’ Rent Lease to Own Purchase Rent Rent -- Lease Lease to to Own Own -- Purchase Purchase want to freeze it for winter, plan for about 10 plants. Start a transplant early in the windowsill, or direct-sow in June. Basil seeds won’t germinate until the soil turns 70 degrees, but once it does, it usually catches up to the transplants. After it’s settled, treat it like a bonzai and pinch once or twice a week. Basil loves water and sun, but once the temperature dips to 37 degrees, game over. Sage: Sage grows wild in the foothills, but culinary varieties need some irrigation. Like lavender, sage
needs good drainage or the roots will rot. Give sage 6-8 hours of sun, then let the soil dry before a good watering. Start seeds indoors, or plant it as a cutting or start. Fennel: Sweet when roasted, fennel does well in North Central Washington. Set aside a 10-inch block — which is the size it will grow to by fall — or plant close together and harvest the baby plants to thin. Plant it after summer solstice, or it may bolt.
Top: Eron Drew at Tierra Garden Organics mixes her own soil blend for planting greenhouse seedlings. Bottom: Some types of lavender, such as Spanish lavender, are annuals in North Central Washington. For perennial hardiness, go with varieties like Hidcote or Munstead.
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A flat of basil starts basks in warmth and sunlight in a greenhouse at Tierra Garden Organics in late March.
PARTIAL SHADE
Cilantro: This moody plant thrives in spring and fall. By the time the tomatoes and peppers are ready, the spring-planted cilantro has long bolted so keep planting. Direct sow every 7 days. Transplants will bolt. Also, keep the water coming. Cilantro gets pungent when it’s thirsty. Parsley: Parsley is adaptable, cold hardy and prefers moist soils. The flat-leaf variety tends to outperform the curly-leafed kind. When grown in a patch, parsley will reseed itself as a perennial. Chives: Prolific and super-hardy, garlic chives and flat chives are perennials here that produce well in spring and fall. When your chive clump reaches 10 inches wide, divide it in half with a shovel in spring or fall. Thyme: Thyme spreads quick and thick in the right conditions, so be prepared for a potentially voracious ground cover. Starts tend to be more reliable, 28
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but seeds are easy, too. If you don’t have a lot of space, plant it in a container. Water heavily once a week. Look for the culinary variety which is a little taller than those bred for ground cover.
CONTAINER CANDIDATES
Mint: Mint will grow wild on the roadside if you let it. Find a 12-inch pot or larger to contain its proliferative roots. Be sure to pinch back the shoots regularly, so they never reach the outside soil. Keep the soil moist. Oregano: Oregano is a little too lowmaintenance for NCW. It can spread 18 inches or more, so plant it in a 18-inch container with light, well-draining soil. Dill: Tall and feathery, dill tends to re-seed itself. It grows as a long tap root, so it needs 1 or 2 feet of soil, preferably acidic. Store-bought starts bolt quickly, so start with seeds.
IFFY in NCW
Rosemary: Even the most cold-har-
dy varieties succumb to NCW winters, especially in the Upper Valley. Think of rosemary as an annual. Buy a transplant or ask a friend for a cutting. Rosemary can live several years as a potted houseplant that lives inside during the winter. Once inside, watch out for whitefly infestation. If whitefly develops, treat it with a mini-wasp called Encarsia, available online.
NEW HERBS TO TRY
Epazote: Good with tacos or tea, its flavor is a mix of oregano and fennel, with the astringency of tarragon. It’s a tropical herb, so plant in full sun after nighttime temperatures reach 50 degrees consistently. Tarragon: A tall, graceful herb, tarragon leaves are narrow and grass-like. Generally well-behaved in the garden, it won’t reseed or spread. Best to start seed indoors or with a transplant. It gives a bittersweet, fennel-like flavor to fish, chicken, potatoes or salad dressing. Pansies: After a long winter, those petite spring harbingers are a welcome addition to salads or as an edible cupcake topper. Minty and delicate, this low-growing plant thrives in partial shade and cool temperatures. F
We’re all in this together! Parenting, education, adventure, food, health, style, crafts, events and more. Join us on the blog today.
wenatcheemomblog.com #wenmomblog Let’s be friends! May / June 2018
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Focus I
f home is where the heart is, then the garden is where the soul resides for many of us. Together, home and garden occupy much of our attention, never more so than during spring and sum-
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mer. We invited some favorite advertisers to spotlight some of their related products and services. It’s part of a Foothills feature we call Focus. Look for other Focus features in future issues.
iStock photo/vm May / June 2018
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For this woodworker, home is where his art is
HOME & GARDEN STORY BY RACHEL HANSEN PHOTOS BY DON SEABROOK
S
Steve Voorhies enjoys his wood shop that is attached to the garage at his Wenatchee home. 42
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teve Voorhies’ Wenatchee home is a functional gallery of wooden furniture — soft as velvet, and solid as the trees they came from. Every room is adorned with pieces crafted by Voorhies. Just inside the front door, a coffee table converts into a four-seat dining room table. In the kitchen, a coopered door graces a Japanese-styled wall cabinet. In the living room, you’ll find a backgammon table with inlays of ebony and pear on a background of birds-eye maple. May / June 2018
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Above: Steve Voorhies’ latest project sits in his home’s living room. The Federalstyle sideboard took him more than 18 months to complete. Left: End cuts of all of the different kinds of wood Voorhies uses are saved in his shop for future projects.
A retired physician, Voorhies developed his skills after 40 years of solitary evenings in his shop. Milling wood and fitting joints offered the quiet space he needed after long days in a busy family practice office. “The whole process brings me joy, and looking at the completed projects,” Voorhies said.
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Voorhies made the mirror, the table below it and the dining room set seen reflected in the mirror.
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That joy was evident as he lovingly touched the smooth finish of his latest project, a Federal-style sideboard. With a strong poplar core, its drawers and doors seamlessly follow a serpentine curve. The crotch mahogany veneer that covers the drawers is 1/32nd of an inch thick, delicate as autumn leaves. The six legs are stringed with holly and inlaid with bellflowers. The Federal sideboard was one of the few furniture pieces Voorhies didn’t design himself. He discovered the antique replica in a two-piece article by Steve Latta in Fine Woodworking magazine. “When I retired, I wanted to make a challenging piece, and this was,” Voorhies said. The project took 600-800 hours over about 18 months. Voorhies’ own designs are influenced by the Greene and Greene brothers, architects from California known for their Asian-inspired woodwork. Their style evolved from the Arts & Crafts movement of the early 1900s. He pointed out a six-foot tall framed mirror, accented with two columns angled outward, like sun rays above the clouds.
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Top: Steve Voorhies works on a tool cabinet, the doors in the foreground, in the woodshop at his Wenatchee home. The retired family physician has worked with wood for 40 years. Bottom: A dining table Voorhies made contains ebony splines and plugs. 46
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He followed a similar decorative theme to make a horizontal framed mirror in dining room. “That idea came from these doors,” Voorhies said, referring to a picture of French doors in the Gamble House (of Proctor and Gamble) on the cover of a coffee table book. Another of his favorite pieces was inspired by a book — a wall cabinet made of mahogany, with inlays of ebony and padauk. On a coopered door, Voorhies cut Japanese calligraphy he found in a book about Japanese aesthetics. “It means ‘absolute compassion’” Voorhies said. Since his retirement from family practice, Voorhies works part time in hospice care. “I was really attracted to it, and by what it meant,” he said. Recently, he met a man who spoke Japanese and interpreted the calligraphy to mean “deep sadness,” which Voorhies found fascinating. “But if you think about it, it’s the sad-
ness that moves you to do something for that person for whom you’re sad. That’s the idea behind compassion,” he said. Voorhies learned the basics in the shop of his father, a business man and hobbyist woodworker. Voorhies began making furniture out of necessity during medical school in the 1970s. He made a bed frame, a dining room table and a couch frame out of two-by-fours. “We had no money, so we were pretty inventive,” his wife, Sal, said with a laugh. “That was the beginning, nowhere near the level he does now.” Over the years, Voorhies picked up techniques and advice from other woodworkers, including Gary Rogowski, a nationally-known woodworker who taught a long-distance class at his Northwest Woodworking Studio in Portland, Oregon. “Even the national guys, you get them on the phone and they love to talk about what they do,” Voorhies said. The camaraderie between woodworkers is part of the reason why Voorhies helped found the NCW Woodworkers Guild last year. About 50 members strong, the guild meets monthly to feature local artists and the techniques they use. In December, the group hosted a woodworking exhibit at Pybus that featured more than a dozen works from professional and hobbyist artisans in the area. “You’re so used to doing this all by yourself; a guild provides a way to get associated with other people who love it like you do,” he said. “It’s encouraging. You have a natural bond. You understand the frustrations and the joys of it.” F
About the NCW Woodworker’s Guild Founded: January 2016 Members: About 50 Meetings: Monthly workshops on different skills and techniques, taught by local members Resources: Check out the guild’s woodworking library at Lombard’s Hardwood Supply in Wenatchee. Learn more: wwrld.us/WoodGuild
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HOME & GARDEN
STORY BY DEE RIGGS PHOTOS BY MIKE BONNICKSEN
Tim and Tami Yedinak’s new home has a welcome feeling
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The family room at Tim and Tami Yedinak’s Sunnyslope home.
The warmth of rustic 48
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hen your husband is a hunter, decorating can get contentious. Fortunately for Tami Yedinak, their new Sunnyslope home does not have a tall ceiling. “It takes vaulted ceilings to do animal heads,” Tim Yedinak said. Tami smiled and noted, “He has a shop; he can stick those heads out there.” So no trophy heads in the Yedinaks’ great room. There is, however, a large fish. Tim caught the walleye pike in the Columbia River. It hangs above the fireplace. Tami was initially not happy. “I said, ‘A fish is not going to be put up there.’” But it grew on her. “A couple of our friends came in and said, ‘Tami, you’ve got to have that fish.’ After a while, I thought, ‘It’s not too bad.’” It is, in fact, a focal point in the room. Preserved as though it is in motion, the pike adds color and movement to the area above the mantle. “We are very proud of our mantle,” Tami said. It is reclaimed black oak from a discarded wood pile in Yosemite National Park. May / June 2018
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The kitchen in the Yedinak home features reclaimed wood.
A walleye pike is mounted above the fireplace in the family room.
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create a rustic look on the dominant wall in the great room. It is covered with pallet wood sections in numerous earth tones.
“I like the warmth of rustic. We are more the kick-our-feet-upand-relax types.” Tami Yedinak Homeowner
Boards under the kitchen bar don’t go all the way to the top, creating a pattern. The couple, married since 1977 with three grown children, bought the lot for their new home in 2016. They hired Randy Wessman to build what is a modified craftsman-style home on a hill above Knowles Road. They both saw work that Wessman had done on several homes, and liked the rustic touch that he put on those homes. Highlights in the Yedinaks’ kitchen include cabinets with barn wood
inserts. “I saw them at one of his homes and just fell in love with it,” Tami said. “I thought, ‘That’s unique; that’s different.’” The countertops are granite with a leather finish, and the bar is made from a big slab of ponderosa pine. “This wood bar is one of Randy’s signature moves,” Tami said. The Yedinaks also had Wessman
Other rustic touches are the surround of reclaimed wood on the tub in the master bathroom, and the cut-out mountain scene and countertop in the guest bathroom. The countertop is made from a lab table that had been in a high school chemistry room. Also adding to the rustic look are bamboo floors and knotty alder doors. “I like the warmth of rustic,” Tami said. “We are more the kick-our-feetup-and-relax types.” “I like not worrying about getting things dirty,” said Tim, a project man-
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Barn wood inserts in the kitchen cabinets add to the home’s rustic feel.
The guest bathroom countertop is made from a lab table that had been in a high school chemistry room. The backsplash is a cut-out mountain scene. ager for a local construction company. Tami works for him. The Yedinaks, who moved into the home in June, still have work to do on the outside of the house and plan to install a lawn and rocks around the front porch this summer. Meanwhile, they are enjoying the view, which takes in Mission Ridge and the lower Cascades. The Yedinaks say they enjoy entertaining friends at their new home. “People love the rustic look,” Tami said. “They like the warmth of it, the comfy part of it. You don’t have to take your shoes off here and you can enjoy the welcoming feeling.” 52
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The walk-in shower in the master bathroom features warm, earthy tones.
A second life
Randy Wessman is always on the lookout for wood that other people have cast aside. He’s pretty sure he can use it to build a house with his signature rustic look. “I like taking something that’s old and giving it a new life, whether it’s fence board or a piece of wood that’s been laying outside for a long time,” says the Cashmere builder, who built Tim and Tami Yedinak’s new home in Lower Sunnyslope. “I like the freeform of it.” Wessman has been in home construction since 1986 and now works with his son, Christian. The elder Wessman grew up in Palm Springs, California, where southwestern style was big. Later, as a builder in North Central Washington, he moved into what he calls “a more mountain style.” He recalled buying eight old telephone poles from the city of Cashmere and using them for beams and for trim for doors and windows at a winery in Dryden. Another time, he was hired to tear down an old house in Leavenworth and build a new home on the property. Wessman used timber from the old house for a rustic look inside the new home. In Tim and Tami Yedinak’s new home, the bar top came from a piece of spruce. “I bought that off an excavator who had demolished a bunch of trees,” he said. Recently, Wessman has been buying old wood from barns that people are tearing down in Chelan. Wessman said he also builds homes that have a more modern look but he gets really enthusiastic when someone wants a rustic look. “It’s a lot more fun because I get to use more of my creativity,” he said. F
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HOME & GARDEN
STORY BY RACHEL HANSEN
Beyond Kentucky Bluegrass Low-water lawns that look good
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P
eople go to great lengths for that soft, green lawn that’s friendly on bare feet. They mow weekly, water daily and dump fertilizer and herbicides. By fall, it adds up to a lot of time, money and brown grass. But, what if you didn’t have to mow or fertilize? What if you could cut your water bill by half? You can, and still enjoy the verdant fields of summer. The problem is Kentucky bluegrass and perennial rye. About 90 percent of the lawns in Chelan County are planted with it, and it demands the most water and fertilizer of any turf grass species, said Paula Dinius, urban horticulturist at the Washington State University Chelan County Extension. Four years ago, Dinius wrapped up a trial to find the most eco-friendly turf grass for North Central Washington. She seeded nearly a dozen test plots in Wenatchee. After regular watering and mowing, she measured factors like spring greening, establishment rate, density and weed encroachment. Over three years, two grass species emerged as the best-suited alternatives to Kentucky bluegrass — tall, turf-type fescues and fine fescues. They still look like traditional lawn, but require half to a third less water and fertilizer. The deep-root system of the tall turf-type fescue made it the most heatand drought-tolerant. The seeds sprout in about a week, compared to four weeks to six weeks for bluegrass. The blades were stout, and tough enough for kids and dogs once it established. Fine fescues have a thinner blade that creates a soft look and texture, but it’s not as wear-resistant as the tall types. Fine fescue performed better in shade. “The positives are: they don’t take a lot of fertilizer, they’re slower growing, shade and sun tolerant and drought tolerant,” she said. “The negative is if you overwater, you can get some diseases, like snow mold and fungal diseases.”
The closest Dinius found to a nomow lawn was a blend of fine fescue and prairie junegrass — a native grass of the area sagelands that Derby Canyon Natives in Peshastin sells by the pound. The deep roots of prairie junegrass adds drought resistance to the softness of the fine fescues. It can be mown, but naturally it grows 10 inches and falls over into a four-inch carpet. It’s longer and shaggier than a traditional lawn, but it could serve as a low-maintenance groundcover for hills. She also experimented with pollinator yards, which is turf grass mixed with other low-growing plants. The favorite was Rough and Ready — a mix of micro-clover, dwarf perennial ryegrass and fine fescues — available through online vendors. The microclover, a natural nitrogen-fixer, provided all the fertilizer the lawn needs, while the fescues made it especially tolerant to heat and drought. “It was a nice grass, but of course, it depends on your expectations of what a lawn should look like,” Dinius said. Grass species isn’t the only factor in a low-maintenance lawn, Dinius said. Your soil type will ultimately decide how much and how often your lawn needs water. “If you don’t have good soil, then almost regardless of the turf grass you’re going to grow, you’ll have to add extra water and fertilizer. And you’ll have to use herbicide because weeds like bad soil, grass does not.” Most lawns in NCW have sandy soil, which doesn’t hold water well. Another common soil type is clay, which is too dense for water to soak in — a foot every two hours, compared to a foot in 15 minutes through sand. “Roots can only live where there’s
water,” Dinius said. “Dig your soil, take your shovel, and find out how deep the water gets. Once a month, check it out.” Let’s say the soil is rock-hard. If a shovel can’t crack it, neither can the roots. Soil compaction is caused by heavy traffic — especially on a wet lawn — or construction. The only cure is aeration, a mechanical process that creates small openings in the soil for water and roots. Thatch — a thick mat of grass rhizomes — also prevents water from reaching the soil. Use a mechanical thatcher or thatch rake to thin it out over a few seasons. “With good soil and healthy grass, you can cut down all your other inputs, and you’re certainly not going to have as many weeds,” Dinius said. F
How to use less water Use drought-tolerant grass Water deeply and infrequently Water appropriately for soil texture Raise mowing height to 2.5 to 3 inches Aerate and thatch as needed during the cool seasons Install rain sensors for your auto sprinkler system Use manual settings for fall and spring
Learn more about where to find these grasses, and how to test for soil type at http://extension.wsu.edu/chelan-douglas. Or, call the Chelan-Douglas Master Gardener program at (509) 667-6540.
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garden to the glass From the
Unsplash photo/Kaizen NguyĂŞn 56
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HOME & GARDEN
STORY BY HOLLY THORPE
Using fresh produce in drinks
F Visit
buzzncw.com to find out more
resh ingredients are always the key to making a good cocktail. Fruits, vegetables and herbs from your garden can all be used in drinks to add unique flavor and flare. Here are three ways to put your green thumb to use behind the bar.
Muddle it
This is probably the most common way you’ll see produce used behind the bar. Muddling is the
act of crushing an ingredient at the bottom of your shaker or glass using a muddler (a wooden stick designed for the job). After muddling, add your other ingredients, add fresh ice, and strain into the glass. Often mojitos are made with mint muddled in the glass. The joy of muddling is that almost anything can be effectively muddled: ginger root, berries, fruit, peppers or citrus, to name a few.
Fresh produce, vegetables and herbs can help you take your summer-drink game up a notch. May / June 2018
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iStock photo/KoriKobayashi
Top: Muddled cucumber from the garden adds a distinctive flavor to the classic margarita. Left: Some fruits, like blueberries and raspberries, easily make the transition from your garden to your cocktail.
Muddling incorporates the fresh ingredient directly into the drink and adds flavor, texture, aroma and, in some cases, color. There are a few tips you should follow to get the most out of your muddle: Herbs: Herbs like rosemary, basil, mint, thyme and sage can bring great flavor and aroma to a drink. When using soft herbs (like mint or basil), avoid aggressive muddling — it will make them bitter. Tearing them up by hand is enough; the ice will do the rest of the muddling for you when you shake. Strain well: Avoid chunky or gritty cocktails by straining (a fine mesh strainer should do the trick) your cocktail when you pour it.
Infusions Infusing liquor is an easy trick to get unique, one-of-a-kind flavors in your drinks. Infusing a spirit involves letting your spirit steep (like tea) with whatever fresh ingredient you want it to gain the flavor of. Fruits are a given: pineapple, raspberry, mango, peach and others can leave a strong and distinctive flavor in the spirit. Unsplash photo/Tiago Faifa 58 Foothills May / June 2018
Syrups Homemade simple syrups make every cocktail better. A traditional 1:1 simple syrup is one part water, one part sugar, boiled until totally dissolved and translucent. After being cooled, it can be bottled and refrigerated for up to two weeks. While simmering that sugar and water, you can always toss in some flavorful herbs or spices. Fresh ginger makes a spicy ginger syrup, for instance. Add mint for more minty mojitos, or equal parts mushed berries for a brightly colored and fruity syrup. As with the muddling and infusions, you can get as creative as you’d like with syrups, adjusting quantities to taste and letting simmer for longer to infuse more flavor. A bonus tip: Jams and preserves can be Unsplash photo/Melissa Walker Horn great in drinks. They’re not really Fresh mint is a classic add for many favorite cocktails. simple syrups, but they func Some unlikely herbs and vegtaste, you can always dump it or tion similarly. Blackberry preserves are gies can infuse nicely, too. Think dilute with additional un-infused a popular choice for their distinctive jalapeños, cucumbers, lemongrass, alcohol. flavor and strong color. Just make sure cinnamon, cloves or lavender. Your Keep tasting: Some infusions can to double strain to remove chunks and imagination is the limit. Jalapeño tetake a few days and some can take seeds! quila, pineapple vodka and cinnamon under an hour. As a general rule, spicy These additions from your gardens bourbon are just the beginning. Here’s and bitter infusions don’t take long, can be easily added to your favorite our advice for getting started: but fruit infusions can be left to soak classics: think blackberry old fash Start small: Infuse a small amount longer without much consequence. ioneds, cucumber martinis or jalapeño (eight to 12 ounces) to start with. If it Taste at the 30 minute mark, then margaritas. Once you’ve completed doesn’t turn out the way you’d like, or every couple hours, and stop infusion your cocktail, garnish with a slice of if it ends up being too strong for your when it’s as flavorful as you’d like. your special ingredient and enjoy! F May / June 2018
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Paul Sharpe is buying Eagle Creek Winery from his stepfather, regional wine pioneer Ed Rutledge. 60
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THE VINE
STORY BY RICK STEIGMEYER PHOTOS BY JULIE BURDICK
The Eagle Creek story
Second generation eager to build on pioneer winery’s solid foundation
E
Eagle Creek Winery has been a perennial winner at the Wenatchee Wine & Food Festival, formerly known as the North Central Washington Wine Awards.
d Rutledge started Eagle Creek Winery in 2001. It is one of the region’s first commercial wineries that grew from a hobby and an enthusiastic assault on a third career. His wife, Pat, had opened Leavenworth’s iconic bookstore, A Book for All Seasons. After successful careers in the military and as a book sales director for the Hearst Corp., Ed needed something to keep busy while his wife sold books and invited local authors to speak. Rutledge ultimately pioneered fine wine culture and wine tourism in the Leavenworth area with award-winning wines. In addition to the winery tasting room and bed and breakfast up Eagle Creek Road, Rutledge opened a tasting room in Leavenworth, one of the first in a town better known for beer and bratwurst. In 2011, he remodeled and expanded the original space and opened the upscale tasting room and gift shop, d’Vinery, at 617 Front St. Both the winery and tasting room are May / June 2018
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Eagle Creek Winery produces 3,200 cases of wine annually.
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embellished with artistic carvings and murals created by Rutledge. Today, the tasting room is one of about 40 in the Bavarian theme town. Now, a few years shy of age 80, Rutledge has given himself permission to slow down. He turned winemaking duties over to his stepson, Paul Sharpe, several years ago. Sharpe, Pat’s oldest son, took over as general manager of Eagle Creek Winery five years ago and is now in final stages of purchasing the winery and its liquor license. Sharpe, 53, said he wants to take what his stepfather started to the next level. All Washington vintners are pioneers in the state’s young wine industry, he said. In the 20 years since Rutledge planted his first vines, the number of wineries and acres of vineyard in the state have exploded nearly tenfold. There are now more than 900 wineries in the state, most of them small, boutique wineries like Eagle Creek. The state’s 56,000 acres of vineyard is small among the world’s leading wine grape growing regions, yet Washington wines are already earning worldwide accolades, with more 90-point ratings than any of those from all other world wine regions, according to Wine Spectator magazine wine ratings. Sharpe believes Washington vintners are just beginning to learn what can be done to grow the best grapes appropriate to site and climate and to create outstanding wines from advancing science and skill. He wants to be a part of the growth. “We’re a young state and just starting to scratch the surface,” he said. “Thank you France for the selection. Thank you Italy for the techniques.” Sharpe’s background in wine goes far beyond Washington’s borders. Raised and schooled in New York City, he began working as a waiter in a high-end Manhattan restaurant at age 19. He studied to be a sommelier and became the restaurant’s wine steward and then its general manager while still in his early 20s. After starting a family, he grew weary of the hectic pace of NYC restauranting, and took a job as director of new accounts for Charmer Industries, working with wine and spirit May / June 2018
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Anita McKinley pours a glass in Eagle Creek Winery’s D’Vinery Tasting Room in downtown Leavenworth. 64
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An interior shot of Eagle Creek’s d’Vinery tasting room in downtown Leavenworth.
wholesalers around the world. Fifteen years later, Sharpe was ready to put his knowledge of food and wine back into competition. With partners, he started a small Manhattan restaurant that only sold multi-course gourmet meals, accompanied by choice wines. The timing was right, he said, when Rutledge called and asked him if he wanted to take over the winery. He
Repurposed, Eclectic, New and Inspirational
had already been coming out seasonally for several years to make the wine. “Ed put out the call for help. I was divorced. The kids were in college. The timing was right. I sold the restaurant,” Sharpe said. Over the past five years, Sharpe has expanded grape contracts with some of the state’s best and most presti-
DINE IN!
gious vineyards. The two-plus acres of vineyard Ed planted around the winery account for about 20 percent of the 3,200 cases of wine produced annually. Sourcing grapes from wellcared for vineyards located where specific varieties grow best is key to producing great wines, Sharpe said. Making the wine and aging it are part of the creative process that can
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make a wine stand out from others. Eagle Creek makes between 16 and 18 different wines. While most whites are released young, most reds benefit from longer aging in oak barrels. Eagle Creek’s basic barrel regimen is 14 months in American oak. That regimen results in very good wines that can be priced reasonably, Sharpe said. Longer aging in French oak barrels costs more but the difference can be remarkable. “I’ve loved our Merlot at 14 month’s barrel time. Then I started tasting some longer-aged Merlot. Washington produces wonderful Merlot, but the whole state is selling it too young,” he said. Eagle Creek now offers certain wines in three levels — classic, connoisseur and collectable — related on their aging regime. His 2009 Tre Dei Cinque, a Super Tuscan blend of Rattlesnake Hills Sangiovese, Cabernet Sauvignon and Merlot, was aged 44 months in French oak. Sharpe said his goal for the future is to expand Eagle Creek’s offerings of unique and rare wines while maintaining its line of quality, affordable wine for every drinking occasion. He hopes to expand warehouse space and open two new tasting rooms in the near future. “This is a great state for discovery” he said. “I want to be part of the education,” he said. F
Top: Ed Rutledge started Eagle Creek Winery in 2001, making it one of the oldest commercial wineries in North Central Washington. Bottom: The vineyard pruning crew — left to right, Steven Jonnasson, Taylor Cary, Adam Butterfield, Paul Sharpe and Phinn Bowen — takes a break for a photo. 66
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Eagle Creek Winery grows more than 2 acres of its own grapes and sources the rest from some of the most reputable vineyards in the state.
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UPON FURTHER REVIEW
A TASTE OF NCW WINES WITH BARB ROBERTSON
Crayelle Cellars 2015 Syrah, $29
Stemilt Creek Winery 2014 A Day’s Work, $26
Cave B Estate Winery 2016 Semillon, $22
I recently had the opportunity to open several bottles of wine from around the world, among them a Côte Rôtie and Crayelle’s Syrah. They were all interesting and enjoyable, however, Crayelle’s wine withstood the three-day counter test the best. Winemaker Craig Mitrakul did a fantastic job on this beautifully structured Syrah. It’s not a “hit you over the head” wine, rather, the lithe elegance creates a thoughtful sip. Blueberry, blackberry and cinnamon fill your nose. The dark berries and spice combine with pebble stones, fennel and biscuit in a silky elixir that coats your mouth. Although the wine is wonderful right now, it has the ability to age. It was still going strong on the third counter-top day, while the other wines had their moment of glory on the first or second day. This Syrah is versatile and could be paired with all kinds of red meats, eggplant and cheeses.
A Day’s Work is 100 percent Stemilt Hill Cabernet Sauvignon. The wine is named for homestead pioneer Thomas Cyle Mathison. It’s a forthright wine that takes after the hearty pioneering spirit of the homesteaders. Cassis, black fruits, green olives and cigar box play nicely together from the very first mouthful. The acids and tannins are well balanced and provide a delightful foundation for the flavors to perch on. The wine is made in an approachable style and will pair well with marinated grilled flank steak or roast beef. Stemilt Creek released its Ascent line on May 1. I tasted the Syrah, Cab Franc and Zinfandel port. They are all worth a tasting trip to the downtown Wenatchee or downtown Leavenworth tasting rooms.
Although we don’t come across Semillon too often around here, it’s France’s third most important varietal behind Chardonnay and Sauvignon Blanc. Like Chardonnay, it has a fuller body style and it also has a slight waxy note to it. The Ancient Lakes AVA near Quincy produces beautiful, aromatic white wines and this is where Cave B picked the grapes on the riper side, but not too ripe. There are pretty aromatics of Gala apple, Anjou pear, ginger and pineapple. The palate leans towards medium bodied. The fruit is zesty but hushed with integrated cream and honey. The Cave B Semillon would be a great companion to Asian and Indian influenced cuisine that’s not too spicy.
Barb Robertson City: Wenatchee Credentials: Earned advanced certification through London-based Wine and Spirit Education Trust; currently working toward higher-level diploma through WSET. Earned degree in marketing from Central Washington University. Owned The Wine Bin retail shop in Wenatchee for five years, as well as the Mission Street Bistro Wine 68
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Bar for 14 years. Has worked in the Northwest wine industry for more than 15 years, including sales, production and marketing. Was a judge for the 2011-16 Wenatchee Wine & Food Festival wine competition, the 2017 and 2018 Cascadia Wine Competition and the Washington State Fair 2015-16.
UPON FURTHER REVIEW
Eagle Creek Winery D.Lovarco 2014 Super Tuscan, $39 Super Tuscans are Sangiovese with Cabernet and Merlot (or Syrah) thrown into the mix. The Eagle Creek version is a great example of our local fruit expressing a lively Italian profile. The aromatics are not hard to find as cherry, red plum and spice jump out of the glass. Juicy Bing cherry and Loganberry co-mingle with tobacco flower, clove and licorice on the palate. There is a pleasant acidity that keeps the wine dancing smoothly around the mouth. The Eagle Creek Super Tuscan would match well with grilled lamb and veggies … I’m thinking kabob style.
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Fun Run Fun
Clockwise from Top: The route took runners along a scenic course that included views of the Columbia River. Maggie Guillen, Marta Tridle and Ken Pinney Grace Fifield and Tony Estrada 70
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ave B Estate Winery’s annual Caveman Roar & Pour 5K Trail Fun Run & Wine Tasting Event drew 828 runners on St. Patrick’s Day. The course started in the winery’s tasting room parking lot and went through the winery production facility, vineyards and along sagebrush-covered hills with views of the Columbia River before ending back at the tasting room. Sponsors helped raise about $21,000 for the Quincy Valley Medical Center Foundation. Foothills sent photographer Frank Cone to capture the fun action. Here are some of the shots he came back with. F
Clockwise from Top: Kathy Jeffery, Bethany Wright, Heather Williams, Linda Hopper and Erin Williams Jim Bush and Gina Costello Cave B winemaker Freddy Arredondo, center, enjoys a glass with friends Andy Groce, left, and Jordan Lindstrom. The start of the run featured a mix of St. Patrick’s Day green and caveman attire.
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