oothills WENATCHEE u LEAVENWORTH u CHELAN u AND ALL OF NORTH CENTRAL WASHINGTON
July-August 2018
Burger Bonanza
We review some of the region’s best burgers
“I first visited Ohme Gardens as a young
girl. I remember my parents bringing me at least a couple times each summer and I always looked forward to it...
...Now, here I am doing the same with my children. We never get tired of visiting and there is always something new to see. It has not only become a get-away for me and my family but it’s also my favorite spot to come if I need some “me time” to read a book or just simply take a walk. I love that my season pass gets me in as many times as I want. Keep up the great work, Ohme!” — Lorna Pennala, East Wenatchee
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ohmegardens.com 3327 Ohme Rd., Wenatchee, WA Season: April 15-October 15
EDITOR’S LETTER
Burgers on the brain P
rior to launching into the research phase of this issue’s cover story, I hadn’t given much thought about the wide variety of hamburgers served in local restaurants and burger joints. I found out that there’s basically a local burger to satisfy most any taste.
The idea to review local burgers is one I “borrowed” from the Inlander, Spokane’s highly entertaining alternative
weekly. The publication did its Burger Issue in January. I squirreled away the idea of doing a local version for Foothills by putting a note in my “futures” file, but the note didn’t stay in there long. I figured now is a good time to shine the spotlight on local burgers, because few things say something about summer as much as a hamburger hot off the grill. The only problem is that too often during the summer we’re grilling those burgers in the 95-degree weather of your backyard. Not so fun. My suggestion is to give your gas or charcoal grill a bit of a break this summer and try some of the burgers featured in our story. If not this summer, then later in the year. I know some of us like to stick to our favorites, but I encourage you to branch out and try something new. Also in this issue, you’ll find a profile of Cole Paton, a young cyclist who is making a name for himself in the world of professional mountain biking. He’s a humble athlete who is quick to give credit to others for his success. Doug Canada is another local competing outside the region. You can read about the former commercial pilot who travels the competitive barbecuing circuit. He’s brought home a passel of ribbons and trophies in the process. He was kind enough to provide a recipe that most any backyard barbecuer can pull off, as well as some useful tips. If the outdoors are calling you, we have a feature on an art walk set among the tall, shady trees that dominate the Sleeping Lady Resort campus outside of Leavenworth. It’s worth the drive to take in the wide variety of art pieces. I want to publicly say thanks to my former boss Cal FitzSimmons for his contributions to The Wenatchee World, Foothills Magazine and the Wenatchee Wine & Food Festival. He deserves credit for launching Foothills Magazine, as well as the event known today as the Wenatchee Wine & Food Festival. He was instrumental in launching the magazine in 2011, developing a lot of the core ideas that remain a part of the publication. I remember him also urging patience when the first wine event we hosted in 2011 barely drew 100 paid guests, which pales in comparison to the nearly 800 who bought a ticket to last year’s event. Thanks for everything, Cal.
Marco Martinez, editor foothills@wenatcheeworld.com
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G R E A T W I N E. G R E A T F O O D. G R E A T F U N.
It’s the largest gathering of wineries in the region, and the only professionally-judged wine event dedicated to wines produced in Chelan, Douglas, Grant and Okanogan counties. And this year it’s bigger than ever—more food, wine, beers, ciders, distilleries and eateries.
Saturday, August 25 6pm to 9pm Town Toyota Center, Wenatchee Tickets $45 each • A limited number of VIP tickets available for $75 each Available online at wenatcheewineandfood.com Presented by Foothills Magazine
Presenting Sponsor
oothills
WENATCHEE ❆ LEAVENWORTH ❆ CHELAN AND ALL OF NORTH CENTRAL WASHINGTON
Sponsored by
Banner Bank • Spokane Industries • Port of Douglas County • Haglund’s Trophies • Moss-Adams, LLP Washington Trust Bank • Visconti’s Italian Restaurant • Stifel Investment Services • Great Northwest Wine / Augustof2018 Foothills Wenatchee Valley Museum & Cultural Center • Town Toyota Center • Wenatchee ValleyJuly Chamber Commerce
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Contents
8 Cue the lights
Stage action is hot this summer
28 Power pedaler
Cashmere native Cole Paton is on a roll
10 Outdoor gallery 16 Above it all
Sleeping Lady is a walking treasure
36 Read on a full stomach We dish on area’s top burgers
Ancient Lakes home is about the view
48 Young talent
Winemaker Chris Daniel Stewart starts strong
22 Post-flight entertainment 57 Lake Chelan options Doug Canada is king of the grill 6
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Beverage scene goes far beyond wine
oothills A BI-MONTHLY LIFESTYLE MAGAZINE ABOUT NORTH CENTRAL WASHINGTON
Publisher Jeff Ackerman (541) 817-4263 ackerman@wenatcheeworld.com Managing editor Russ Hemphill (509) 665-1161 hemphill@wenatcheeworld.com Editor Marco Martinez (509) 664-7149 martinez@wenatcheeworld.com Advertising Sean Flaherty (509) 664-7136 flaherty@wenatcheeworld.com Design Nancy Phillips
www.hardrow.com Lake Chelan & Leavenworth Original artwork by Jon Klassen. www.hardrow.com
Proofreader Joanne Saliby
WASHINGTON MEDIA LLC
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.
The COVER PHOTO: Don Seabrook photo Waitress Alexandria Gimlin, Wenatchee, serves up an El Paso burger in the Riverside Pub at Columbia Valley Brewing in Wenatchee. July / August 2018
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Coming Up
BY AMANDA WALKER
It’s Showtime!
J U L Y
5-16
Lake Chelan Bach Fest, Chelan
Lake Chelan’s Bach Fest celebrates legendary composer Johann Sebastian in name and content, but the nine-day fete has much more to offer, from Mozart to Ralph Vaughan Williams to jazz and pops. Different venues and times also mix it up — the Classics Concert, hosted by Northwest Public Radio’s Gillian Coldsnow, will be held at St. Francis Catholic Church, while the local library will host two interactive programs for kids. Several events are free, such as “Music on the Vine” evening concerts at local wineries. For details, including a complete schedule, and to purchase tickets, go to bachfest.org. Individual event tickets range from $8.50 to $21, or $67 for a season pass. Tickets will also be available at the door, Lake Chelan Chamber of Commerce or by sending a check to Lake Chelan Bach Fest, P.O. Box 554, Chelan, WA, 98816.
J U L Y
20-22
Los Lonely Boys headline the 31st annual Winthrop Rhythm & Blues Festival, which will also feature California Honeydrops, Samantha Fish, a B.B. King tribute and much more. General admission to the weekend festival is $110 and children 12 and under attend free with an adult. Campsites are available for $45, so you can stay in the groove from Friday night’s beer garden to Sunday morning’s gospel hour. See more information and a detailed schedule at winthropbluesfestival.com. Purchase tickets, camping and parking online, at local spots listed there or by calling 800-820-9884. 8
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Winthrop Rhythm & Blues Festival, Winthrop
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ZZ Top, Town Toyota Center, Wenatchee
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The driving rock of “Gimme All Your Lovin’.” The classic blues of “Jesus Just Left Chicago.” Even an energetic cover of Elvis Presley’s “Viva Las Vegas.” Texas rock band ZZ Top has been doing it all for nearly 50 years, and this summer Wenatchee is a stop on their “Tonnage Tour.” No word yet on whether Billy Gibbons and Dusty Hill will discuss their legendary beards, or why drummer Frank Beard is the only band member without one. Doors open at 6 p.m. for the 7 p.m. show. Tickets $47-$77, with VIP ($275) and Meet-andGreet ($400) packages available. To purchase, or for more information, go to towntoyotacenter.com.
Hot August Nights: The Full Monty, Numerica Performing Arts Center, Wenatchee
Director Jaime Donegan returns for his sixth year of summer shenanigans in Wenatchee’s “Hot August Nights” series. This year’s musical is “The Full Monty,” based on the 1997 movie of the same name, following several unemployed average Joes as they form a striptease act. Audience members sit right on the PAC stage with the show. Performances Aug. 2, 8, 9, 15 and 16 at 7 p.m., Aug. 3, 4, 10, 11, 17 and 18 at 8 p.m. and Aug. 11 at 2 p.m. Tickets $27-$45 or $200 for a four-person booth, available at numericapac. org, by calling 663-ARTS or at the box office at 123 N. Wenatchee Ave., Wenatchee.
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NCW Fair, Waterville
What’s now known as the NCW Fair was once called the Waterville Potato Carnival, though it began in 1889 as the Douglas County Industrial Exposition. Whatever you call it, the fair is a late-August tradition in Douglas County and there’s still a lot to see, from concerts to a hypnotist to the Big Bend Roundup Rodeo. And there are the community exhibits in myriad categories. And if you want to enter something, such as your prized zucchini, a link to exhibitor forms is on the website. Fairgrounds open at 9 a.m. daily, with varying closing times. Dances, with separate admission, are held until midnight Friday and Saturday. Tickets start at $6 for student and senior one-day admission, up to $16 for an adult for the fair’s entire run, and children 5 and under attend free. For more information, go to ncwfair.org, email info@ncwfair.org or call 745-8480. July / August 2018
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OUTDOORS STORY BY JAANA HATTON PHOTOS BY FRANK CONE
Sleeping Lady Art Walk is an outdoor adventure
S “Chihuly Icicles” was famed glass artist Dale Chihuly’s first permanent outdoor installation. The nearly 9-foot tall sculpture is made of 1,060 parts, with each piece secured to a steel armature attached to a massive boulder.
leeping Lady Mountain Resort is a quiet retreat just 2.6 winding miles removed from downtown Leavenworth. Visitors from near and far have enjoyed the tree-sheltered and meadow-hugged grounds at the vacation oasis for more than two decades. The close-to-nature experience at Sleeping Lady has a unique aspect to consider: the Art Walk. Resort owner Harriet Bullitt, has donated numerous works of art from her private collection for the public to enjoy. Some pieces decorate the indoors, but the majority delight patrons outside. Local artist Heather Murphy’s large watercolor print “Sleeping Lady Wildflowers” behind the front desk catches the eye of any visitor. On contrast, it will take some careful searching to distinguish the “Sleeping Lady Wolf” carved into granite from Icicle Creek, now resting near the office outdoor area.
Where art and nature collide 10
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Dinner, Drink Silent and Livs,e Auctions
Fundraiser to help those with cancer
$50 per person • Tickets: www.wellnessplacewenatchee.org/gala18
DESIGN
CENTER
The colorful Soul Salmon collection can be found near the bank of Icicle Creek.
“Sleeping Lady Wolf” by artist Gretchen Daiber rests near the resort’s main office entrance. 12
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Nana Bagdavadze’s oil portrait of Sleeping Lady resort owner Harriet Bullitt hangs in the Salmon Gallery.
It’s hard to miss the colorful salmon sculptures placed atop the high cliff by the river. The creatures look nothing like the live ones, but are instead brightly colored and considerably oversized. The symbols are meant to bring spiritual energy to maintain a healthy fish habitat. As one strolls through the grounds, many more salmon-themed sculptures and paintings stand out. It is no coincidence. Bullitt has been an active environmentalist and salmon protector much of her life. At one point, she contributed some $250,000 to have three dams removed from the Icicle River and help restore the natural habitat. The location of the Sleeping Lady Mountain Resort is not accidental,
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Clockwise from top left: The Sleeping Lady seen along the line of the mountain ridge west of the resort is its own piece of natural art. Tony Angell’s bronze piece “Emissaries” is situated near the turn-around by Sleeping Lady’s main office. Gretchen Daiber’s granite “Icicle River Otter” piece resides on the Kingfisher Restaurant patio. Visitors to the Sleeping Lady resort will want to stroll slowly along the pathways to take in the landscape of art and nature. 14
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either. Bullitt spent her summers from childhood onwards in this very environment. The old lodge still stands by the river’s edge. The vacation resort, built on a former Catholic camp property, opened its indoors and outdoors to visitors in 1995 and has become both a retreat and an arts venue, ranging from concerts and plays to workshops in various genres of art. One need not wait for a special event or family reunion to visit Sleeping Lady. The grounds are open to the public every day of the year, around the clock. There are no gates or fences — the only visible border is the Icicle Creek steadily flowing along the south edge of the property.
The resort has a clearly marked route, “Art Walk”, with a map for those who want to know more than just the appearances of the sculptures and paintings. To make the tour even more fun, it could be turned into a scavenger hunt. Send members of your group on missions such as finding the Sleeping Lady weasel, figuring out how many salmon sculptures can you spot or locating the Chihuly Icicles. The most impressive piece of art is, arguably, the Sleeping Lady herself, a shape created by mountaintops within eyesight of the property. She will rest there while the other sculptures come and go over time. F July / August 2018
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INSIDE HOME STORY BY DEE RIGGS PHOTOS BY DON SEABROOK
Ancient Lakes cliff house is all about the view 16
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T
Dave Bishop and Jeanne Range built a fenced lookout on the edge of a cliff by their house. The lookout is off the main walkway to their front door. Behind them, the Columbia River meanders along rock cliffs just downriver from Crescent Bar.
he view from Dave Bishop and Jeanne Range’s Ancient Lakesarea home is jaw dropping. From the kitchen or deck, it takes in the Columbia River area known as the Quilamine, a popular boating destination. What makes the view unique is that you are hundreds of feet above the river and just 40 feet from the edge of a cliff. “It didn’t take much to decide I wanted to build here,” said Dave. “I knew all about this odyssey spot.” That’s because Dave’s parents bought land along the sagebrush and scrubland of Ancient Lakes Road in 1951. Dave, who graduated from Wenatchee High School in 1955, moved into a two-story house about one-third of a mile up the road in 1982. Twenty years ago, he married Jeanne Range and they raised her two children at the old house, which also had a view of the Columbia River. The couple decided to move ahead with plans to build a new house overlooking the Quilamine when the Port of Quincy bought their old house and 90 acres from them in 2015. Dave, 80, and Jeanne, 65, kept 21 acres surrounding their new home site. The couple built their 4,000-square-foot house in a Southwestern style, with stucco walls and a metal roof. They wanted it to be durable, to blend in with the landscape and meet their needs as they grow older.
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The entrance to Dave Bishop and Jeanne Range’s house, features a taste of Bishop’s agricultural background. He built the house, needing to blast rock out of the ground for part of the foundation.
The couple picked up these two paintings during a visit to Spain. With their gold backing, they shine in the sunlight.
The kitchen has granite countertops and porcelain tile floor from Italy.
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Jeanne Range believes the bell at the entrance to her home came from Crescent Bar.
“We’re out here at the end of the world.” Dave Bishop Homeowner “All the doorways are 36 inches wide so they are wheelchair accessible,” Dave said. They also left the outdoors natural. There is no grass or garden space, “We’re out here at the end of the world,” said Dave. “I love it,” said Jeanne. “I prefer we never have neighbors. If you live in the country, you can import the people you want.” The couple live with two Papillons and one border collie. “The dogs never go anywhere without an adult,” said Jeanne. That’s because the property is often visited by cougars, coyotes, raccoons, porcupines, weasels and bobcats.
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Dave Bishop and Jeanne Range’s house sits near cliffs and overlooks the Columbia River. 20
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Jeanne Range spends a lot of her time looking out from the deck off of her living room. That’s the Columbia River cutting through rock cliffs. When you see birds from their house, most of the time you are looking down on them as they fly around two large pools of water below their house.
The river gorge is also a training ground for military jets, which whiz by at dizzying speeds. “We love watching those guys go by,” said Dave. In case visitors don’t get enough of a view from the deck and kitchen windows. Dave built a fenced in walkway near the front of the house. It ends at the edge of the cliff and offers a look into a deep canyon. The couple decorated the inside of the house themselves, taking a minimalistic approach. Among the amenities are granite counter tops in the kitchen and bathrooms, and porcelain tile from Italy for flooring. “It’s functional, but it’s not over the top,” Jeanne said. “We’re really not fancy folks.” Dave is a retired alfalfa farmer. Jeanne retired as a hospital diversion specialist in Grant County. “This is our dream home,” said Dave. “I get up in the morning and go sit on the deck. I don’t have to go somewhere on vacation because I’m on vacation here all the time.” F
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THE GRILL STORY BY RACHEL DILORENZO PHOTOS BY JULIE AYNN PHOTOGRAPHY
A health issue forced Doug Canada to leave his job as a commercial pilot. He spends much of his time these days involved in the competitive barbecue scene, winning all sorts of awards in the process. Canada says he may one day open a food truck business.
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Pitmaster pilot
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Doug Canada trades his wings for a smoker
P
erhaps it’s true what they say, that Bull’s-Eye sauce runs through his veins. Because even though Doug Canada has a rather northern-sounding name, he was actually raised in the Deep South (Georgia and Mississippi). Growing up around great food, he has always loved good barbecue. Over the years, Doug has carefully honed his craft. In fact, nowadays, he is a successful, competitive barbecuer. It all started with his wife, Stacy. “My wife got me involved with competitive barbecue,” he explained, “I had been a pilot with UPS, but the onset of Type-1 diabetes led to being denied renewal of my pilot’s license.” That put an end to his flying career. “Well, I must have been driving my wife crazy around the house,” he chuckles, “and she figured that maybe what I needed was a hobby.” “Stacy did a quick Google search, found the Pacific Northwest Barbecue Association, and urged me to give it a shot. That was eight years ago,” the former pilot joked, “Now with my vast collection of smokers and other paraphernalia scattered from the garage to the back patio, I think she might have some regrets … ” July / August 2018
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Clockwise from top left: Cut across the grain of the roast for best results. Doug Canada’s advice for cooking a tri-tip roast is to use indirect heat for the majority of the time, searing it directly over the heat source for the final 20 minutes or so. Buy good-quality meat is one of the top tips from competitive barbecuer Doug Canada of East Wenatchee. 24
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Among his numerous awards, he is most proud of placing in the Top 5 in the Pacific Northwest (over the past five years). “Out of the four main barbecue categories: pork, chicken, ribs, and brisket, I enjoy smoking briskets the most. There’s just nothing like a succulent brisket!” Other favorites include steaks, fish and “anything southern.”
As far as his flying adventures, they began at the tender age of 18. Doug attended Alabama Aviation & Technical College, and later served in the Mississippi Air National Guard. “But my real passion was the front-window seat,” he admitted, “so I earned my bachelor’s degree, and later completed USAF pilot training.”
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The Desert Shield and Desert Storm veteran has been an aircraft commander and a flight instructor. In 2004, he received UPS’ Airman of the Year award. After living in different places across the country, the Canada family moved to the Wenatchee Valley in 2001. “That’s when my wife got her wish to move closer to her childhood home of Entiat...The valley is such a beautiful place,” Doug remarked, “I love it all.” The couple have been married
27 years. The family includes three grown sons: Justin, Brett, and Spencer. They all lend a hand at competitions, when their schedules allow. Doug shares credit for his success with his wife. Stacy is in charge of carefully packing the barbecue into boxes for the judges. “She is meticulous with the garnishes and the overall presentation,” he said, “so the food always looks appetizing and appealing.” Pork Daddy’s is his competition team name. The team consists
of the entire Canada clan, Molly Mayer and pitmaster partner and right-hand man Andy McLeod of Cashmere. “He’s the best barbecue chicken cooker in the valley,” Doug said. Doug’s said his ultimate goal is to parlay his passion into a profitable job. “I really like the idea of a food truck, but,” he hesitated, “I’m enjoying the competition trail so much that I’m not yet ready to abandon that, for what would be a job.”
Doug’s Tri-tip Roast with Marinade 1 Tri-tip roast (1 ½ - 2 pounds) Marinade 1 cup lemon juice 1 cup peanut oil 1/2 cup white sugar 1/2 cup soy sauce 1/2 cup fine-ground black pepper 1/4 cup garlic salt 1/2 cup minced garlic
For marinade: Mix all ingredients in a 1-gallon Ziploc bag, then add the whole tri-tip roast. Marinade for five hours in refrigerator. Set up your grill for indirect cooking. Indirect-heat cook for about one hour and 45 minutes at 250 degrees, until the internal temperature is 100 degrees. Place the roast directly over the coals. Sear each side (about 10
minutes total), until the internal temperature is 125 degrees. A digital thermometer comes in handy. Remove roast from the grill, and let it rest for 15 minutes. To cut, use a sharp knife to slice against the grain, making pencilwide slices. This dish pairs well with your favorite red wine. Enjoy! — Recipe by Doug Canada
Doug Canada’s Barbecue Tips 1 Know your smoker. Learn fire management and know where the hot spots are in your smoker. That knowledge will keep you from having to continuously having to adjust vents or add charcoal to maintain temperature.
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2 Practice, practice, practice. Becom- 5 Attend a Pacific Northwest ing a good barbecuer won’t happen overnight by reading about it; you have to put in the time.
3 Experiment with all, and find what you like.
Barbecue Association class. Information can be found at pnwba.org. Another option is to contact Doug via Facebook (wwrld.us/pitmaster) with barbecue questions. F
4 Buy good-quality meat.
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OUTDOORS STORY BY MARLENE FARRELL PHOTOS BY KEVIN FARRELL
S
Living a dream 28
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Cole Paton is climbing the professional mountain biking ranks
tanding at the start for a World Cup mountain bike race in Europe is an honor earned by a select few Americans. To get there, one must have enough UCI points (the international ranking system for mountain bikers), even though the majority of races are across the Atlantic Ocean. And with more points, you get to start closer to the front of 160 riders, who, when the gun goes off, will all sprint a short road section to converge on single track. Confidence and drive have propelled Cole Paton, a 20-yearold native of Cashmere, to these World Cup races since 2016. It all started 15 years ago. Cole was riding Wenatchee’s Apple Capital Recreation Loop Trail with family. “It was my first time hitting some of the little singletrack sections on the east side. I made it up a steep climb and was stoked. I told them I wanted to be a pro biker that day, and from then on, I’ve strove to become it. “From my house in Cashmere, a 20-minute drive can get me to nearly any trailhead I want. Sage Hills, Freund Canyon, No. 2 Canyon and Devils Gulch were just a few of the trails that have bred me into the rider I am today.”
At age 20, Cashmere’s Cole Paton competes at the highest level of mountain bike racing. July / August 2018
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Cole Paton, center, passes cyclists in the short track race at the Sea Otter Classic in Monterey, California, in mid-April. Cole grew up around bicycles. Not only in a family of outdoor enthusiasts, but also because his parents, Nalini and Scott Paton, own a local hub for everything cycling, Arlberg Sports. “Cole’s grandparents opened the doors of Arlberg in 1958. They were only 19 at the time,” explained Nalini. Arlberg, located in the heart of downtown Wenatchee, now provides gear and service for all the outdoor 30
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sports on snow, dirt, water and pavement. “The shop has been a huge factor in my cycling career and has a huge spot in my heart,” Cole said. “Taking out the trash, sweeping and being a little grunt worker taught me how to work hard and earn my equipment. Growing up, I was able to chase the shop employees around on trails, and today I still chase them around when I can.”
Cole began racing young. He remembers the local Bike and Brews race didn’t have a kid division at that time, so as an 8 year old he lined up with the big field of adult-intermediate racers. His supportive family bolstered his success. “Not just my parents but my grandparents, aunts, uncles, sister, even dogs would come out and watch every one of my races possible,” he said. Nalini admitted that she feels a
mom’s worry even as she’s cheering at Cole’s races. “I avoid watching the scary sections — the steep, technical rocky downhills! I pace a lot. Scott, on the other hand, runs around and tries to situate himself in as many places as possible to cheer Cole and his race buddies.” How did Cole go from precocious regional phenom to a member of the Giant Factory Off-Road Team, one of only five pro cross country mountain
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Cole Paton said his family’s outdoor shop, Arlberg Sports in downtown Wenatchee, “has a huge spot in my heart.”
The tools of Paton’s trade go beyond his bicycle.
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bike teams in the nation? With dedication and a lot of hard work. His mom has watched Cole’s evolution. “I know this sounds simplistic, but he really loves biking. That kid would rather bike than walk. Also, we’ve never had to push him to train or do all the other things like eating well, getting enough sleep, stretching, etc. He drives himself to do his best.” “I spent two years racing on the development team with Giant,” Cole explained. “After one of my best seasons to date in 2017, Giant began to give me more support. Then, at mountain bike nationals in Snowshoe, West Virginia, they surprised me with a bike that wasn’t even available for sale yet, the Anthem 29er. When our team manager, Frank, gave me the bike, he said the team was investing in me and hoping to upgrade me to a Factory position next year. I was thrilled! It is such an honor to be representing one of the bestsupported factory teams in the industry.” Cole balances riding with classes at Fort Lewis College in Durango, Colorado. “ ... I take school and training with equal seriousness,” he said. “Fort Lewis College has the strongest cross country mountain bike team in
To distinguish his bike from those of his teammates, Paton’s bike bears a personalized sticker.
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the nation. Being with a world-class group of athletes that are able to study together and tear each other’s legs off together, makes it much easier to balance school and training.” As part of a pro team, Cole often races internationally. “Last summer, I hit five World Cups in Switzerland, Czech Republic, Germany, Canada and Andorra. I also raced in Austria for a few weeks. These destinations are amazing. Every location has its own unique style.” Cole, however, concedes how fantastic his hometown trails are. “Being a Wenatchee local, I think we really don’t appreciate our trail builders enough,” he said. “Ripping down Sage Hills at Mach speed and slicing into the berms of trails like Rosy Boa has become a natural feeling for me over the years and always reminds me that I’m home.” The Evergreen Mountain Bike Alliance (EMBA) and its volunteers have put in countless hours of trail building and maintenance that has made this region a top mountain biking destination. Their work aids not only local bikers, but also hikers. The group has built almost 40 miles of new trails in the past six years, while maintaining hundreds of miles of existing trails. “They’re always thinking what’s next,” Cole said. “It’s such a positive and growing environment for mountain bikers.” F
About EMBA Evergreen Mountain Bike Alliance is dedicated to designing, building and maintaining trails as well as mountain bike advocacy and education of riders at all ability levels. To find out more about their organization, to join a trail work party or search upcoming biking events in central Washington, visit cwevergreenmtb.org.
To follow Cole’s riding, check out: SA Cycling Foundation at • U usacdf.org/home/athletes
The balsamroot was in full bloom during Cole Paton’s May ride on the Stairway to Heaven trail. 34
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• G iant Factory Off-Road Team at wwrld.us/FollowCole July / August 2018
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KITCHEN CREATIONS
iStock photo/Dizelen 36
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Burger Bonanza The reviews
W
here can you get a good burger around here? The question isn’t an easy one to answer. The answer boils down to this: What kind of burger do you want? The classic burger at some restaurants has evolved light years beyond the basic patty, cheese, tomato, onion and lettuce as our tastes and expectations have matured. Ingredients stuffed inside the patty, secret sauces, higher-quality beef, peppers, different cheese varieties and beyond-the-ordinary buns are among the variations you’ll find these days. Foothills Magazine set out to identify some of the tastiest burgers in
the area. We’re talking beef here, not chicken, fish or a veggie patty. We also eliminated the chain burgers, so you won’t find Red Robin, Burger King, Wendy’s or Bob’s Burgers & Brew on our list. No offense intended; we simply decided to keep it a North Central Washington experience exclusively. To simplify the project, we gave the traditional burger joints their own category. Think Dusty’s, Rusty’s, EZ’s, Heidleburger and the Lakeview DriveIn. Those places crank out burgers by the hundreds during their busiest days. They have mastered their brand of burgers, and each have a loyal legion of fans. We asked friends, co-workers and
family to help us identify candidates beyond the burger joints. We narrowed that initial list down to a more digestible number and set off to sample the goods. We decided not to rate or rank the burgers, but simply to share their best attributes with Foothills readers. By no means is this an exhaustive list. Some good burgers were left on the cutting board, I’m sure, but that gives us an excuse to maybe do this again sometime in the not-too-distant future. If you’d like to join in the goodburger discussion, visit the Foothills Facebook page (facebook.com/FoothillsMagazine/). No haters, please. — Marco Martinez
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THE BURGERS
Milepost Burger ($13.99) Milepost 111 Brewing Co.,
407 Aplets Way, Cashmere, 888-0222 This Cashmere restaurant’s signature burger is a tidy eat. Call it a single-napkin burger. Everything — beef patty, cheddar cheese, apple-wood smoked bacon, lettuce, tomato, red onion, pickle and 111 secret sauce — is in the right place. No excess here. The secret sauce, which reminded me of the Arctic Circle secret sauce of my childhood, didn’t dominate. Just the right amount of everything, although after the first bite I had to double check that there was bacon. It was there, just not in every bite. The wheat bun with oats baked into the top was toasted to perfection, giving the burger a firm handle in your hand. Truffle fries — potatoes fried in truffle oil — fill out the good-to-the-last-bite plate. And if you’re the sort who enjoys a brew with their burger, there are more than 25 beers on Milepost 111’s tap menu. — Marco Martinez
Fresh Burger ($12) Fresh Burger Cafe,
923 Commercial St., Leavenworth, 548-3300 As you would expect from a place with “burger” in its name, there are lots of hamburgers to choose from here, including a build-your-own option. But the one they put their name on includes white cheddar cheese, lettuce, tomato, red onion and the Fresh Sauce. Using as many locally sourced ingredients as possible, the burger was indeed fresh, as well as hot and satisfying. The restaurant is classically Leavenworth, with most of the dining space out on the deck, where you can watch the tourists stroll by and look at you with envy as you enjoy your burger. Though a popular place, they keep the line moving and get your food to you quickly. — Cal FitzSimmons
Stones’ Burger ($16) Stones Gastropub,
120 N. Wenatchee Ave., 470-2296 The half-pound patty has some interesting company doing battle for the attention of your taste buds, including bacon jam, blue cheese and portabella mushrooms. It’s a happy gathering, though blue cheese can be a risky ingredient, with its tendency to hog the flavor spotlight. The first few bites, it seemed subtle but soon, there it was, all at once. Thus, you may want to open your burger up and spread the love around. But once that transgression was addressed, the flavors combined nicely. You can upgrade your fries to the saucy dirty fries. — Cal FitzSimmons 38
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“DON’T MAKE A MOVE WITHOUT ME.”
The Burger Review Crew Cal FitzSimmons is former editor of The Wenatchee World. Unsurprisingly, he did not hesitate for one second when invited to be part of the Foothills burger project. His favorite non-burger food: pizza.
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Marco Martinez is editor of Foothills Magazine. He enjoys a good burger, but too often makes the mistake of filling up on fries. His favorite dish from a local restaurant: Shakti’s Bolognese Al Forno.
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Diablo Burger ($13.99) Blueberry Hills Farms,
1315 Washington St., Manson, 687-2379 There’s an interesting combination of flavors in this burger, with fresh-roasted jalapeños, cream cheese, grilled onions, tomato and lettuce, all topped with the restaurant’s own El Jefe Pepper Jelly. And somehow, all those ingredients work together to make for a tasty burger with just a bit of hotness to keep you on your toes. The statewide accolades this barnstyle restaurant has received have made it a popular tourist destination. A short drive outside Manson, you can dine in the homey restaurant, which is packed with memorabilia and specialty items for sale, or go out on the deck and enjoy your meal with a view of the blueberry fields that gave the restaurant its name. — Cal FitzSimmons
The Highlander Burger ($14.49) Highlander Grill at the Highlander Golf Course,
2920 8th St. SE, East Wenatchee, 884-4653 This towering burger earns its steep price through a carefullychosen blend of fresh flavors and visual appeal. Not only is it piled high with goodies, but every bite is accompanied by one of the region’s best views — a panoramic sweep of the Columbia River and the Stemilt Basin from the sunny patio of the Highlander Grill. At the burger’s heart is an Angus beef patty that’s complemented by thick-sliced bacon, Swiss cheese, fried onions, ripe tomato, lettuce and a tangy house sauce. Big slices of pickle, served on the side, and a bun toasted on the grill add extra layers of taste and texture. Golfers celebrating wins or laughing off losses supply an energized atmosphere not usually found at burger joints. It’s a nice change of pace from the usual restaurant environment. — Mike Irwin
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The Tower ($16.99) Bob’s Classic Restaurant & Distillery,
474 Grant Road, East Wenatchee, 888-5641 Bob’s trio of signature burgers served with Kobe beef sounded enticing, but I couldn’t resist ordering something called “The Tower.” The name does it justice. This freak of a burger — I mean that in the nicest way — features a pair of halfpound patties. The thick patties were cooked perfectly — no hint of red or pink in the middle, and not a bit of toughness. Fried onion strings and tortilla strips, along with a healthy dose of crispy bacon, give the burger some crunch. Generous portions of Swiss and American cheeses add to the mix of flavors. Not just any bun would be up to the task of keeping this behemoth in line, but a firm pretzel bun kept it together without any mess. This burger is not for the weak-willed; the younger me would have done this burger justice, but the 40-something me had no chance. — Marco Martinez
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The El Paso Stuf ’d Burger ($13.99) Riverside Pub at Columbia Valley Brewing,
538 Riverside Drive, Wenatchee, 888-9993
One great burger innovation is to somehow pack a big juicy patty with cheese and veggies for a wallop of extra flavor. Around here, nobody does that better than Riverside Pub. For example, their El Paso Stuf’d Burger starts with a half-pound grilled patty wrapped around pepperjack cheese and — here’s the key — just the right amount of chopped jalapeños for a perfect, not-too-fiery kick. Chefs then slap that baby on a Montana Kaiser Wheat Bun and pile it high with lettuce, tomato, pickle and onion. The first bite is a revelation of ingredients — juicy-hot balanced with fresh-crisp. ¡Ay caramba! That ain’t all. You get a choice of side dishes, but the expertly-fried jo-jo’s — crispy outside, creamy inside — are best at tempering the burger’s heat. — Mike Irwin
The Cougar Burger ($15.99) Idle Hour Eatery & Spirits,
18 B St. S.E., Quincy, 787-3714 Idle Hour ups the ante on cheeseburgers with the addition of Cougar Gold, an exquisite white cheddar produced at the WSU Creamery in Pullman. It’s really damn yummy, especially when melted over a hefty patty of American Kobe beef and dressed with a thick slice of ripe tomato, onion and lettuce with pickle on the side. If you’re wondering how a burger in North Central Washington can cost 16 bucks, this is the answer your mouth’s been waiting for. Plus, Idle Hour’s seasoned potatoes are a hybrid of regular fries and jo-jo’s — meaning they’re thicker and more satisfying than, say, McDonald’s-style taters. Crispy on the outside, creamy inside, the Idle Hour spuds arrive in a piping hot heap next to your Cougar Burger. One more thing … to beat the crowds at this popular restaurant, you might want to time your lunch visit before 11:30 a.m. or after 1 p.m. Farmers and food-processor workers on strict schedules flock to the place around noontime. — Mike Irwin 42
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Our Fungi Fella ($13.99) Joe’s Sports Bar and Grill,
921 Valley Mall Parkway, East Wenatchee, 888-0300 This was my first visit to the Eastside Joe’s since it took over the former Willie’s spot on Valley Mall Parkway. As I figured, two Joe’s is better than one. About the burger: Mushrooms get the top billing, but it’s the onions that do the heavy lifting. Grilled mushrooms and grilled red onion share space with a thick beef patty, Swiss cheese, crispy bacon, lettuce, pickle and … more red onion, this time thin slices of the raw variety. It’s a loaded burger, stretching the limits of the toasted buns. The burger is heavy with grilled onion, and thankfully it’s grilled right. With nearly every bite, bits of mushroom, onion and bacon fell on my plate. I’m not complaining. The Fungi Fella is a tasty burger experience. — Marco Martinez
THE DRIVE-IN/DRIVE-THROUGH BURGERS
Lakeview Cheeseburger ($3.95) Lakeview Drive-In,
323 W. Manson Highway, Chelan, 682-5322 For locals and frequent visitors, this 60-year-old lakeside drive-in serves up a hefty portion of tradition along with its beloved burgers and fries. Waiting for your order on the sunny patio (providing the best lake view of almost any restaurant in town), you’ll hear diners commenting “we came here as kids” or “my granddad never drove past without placing an order.” The menu is loaded with double- and triple-stack offerings, but for most diners it’s the
basic single-patty cheeseburger that conjures up childhood burger memories. Served piping hot with all the trimmings — pickle, lettuce, onion, mayo, mustard — it’s like a taste-packed time machine to the 1950s. Add an order of Lakeview’s famous fries (the homemade seasoned salt is first rate) and you’ll be humming Elvis Presley’s “Let’s Have A Party.” Take note: Don’t underestimate the summer crowds. Get there early if you want a seat at the patio railing overlooking the marina. Better yet, place a takeout order and head for the adjacent Don Morse Park’s picnic tables and grassy lawn. — Mike Irwin July / August 2018
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Single Heli Bacon Cheeseburger ($5.05) Heidleburger Drive In,
12708 Highway 2, Leavenworth, 548-5471
The Heidleburger’s signature burger is a classic, something a first-time customer would hope to get when
Dizzy D’s Mushroom Burger ($6.25) Dizzy D’s, 501 N. Western Ave., Wenatchee, 662-3236
Even midweek, Dizzy D’s is packed with a lunch crowd loyal to its awardwinning burgers and fries. Heck, even burger-lover Gov. Jay Inslee couldn’t resist. He gulped one down back in 2015. Wenatchee World readers have voted Dizzy D’s the World’s Best burger seven years running. The popular eatery offers just what burger aficionados crave: a meat-bun ratio that’s perfectly balanced, a juicy patty cooked just right, plus all the trimmings. In particular, D’s has a fine formula for the ever-so-tricky mushroom burger. Slippery mushrooms and grilled onions are held in place with a slice of melted Swiss cheese atop a flawlessly cooked ¼-pound patty — all of which makes for satisfying hand-held eating. — Mike Irwin
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they pull into the drive in’s parking lot on the west edge of the tourist town. For those who’ve had their fill of Leavenworth’s popular German sausages, this is worthy alternative. The Heli is packed with pickles, chopped onion, relish, shredded lettuce and a slice of American cheese. There’s also a healthy spread of mayo, almost to the point of dripping onto tray
when you take a bite, but not quite. The Heidleburger’s street sign boasts “Best Burgers in Town.” I haven’t tried every burger in Leavenworth, but I’d venture to say the Heli is in the running. — Marco Martinez
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“World Famous” Jumbo Rusty Burger ($8.25) Rusty’s Drive In,
700 Cotlets Way, Cashmere, 782-2425
Dusty’s Single Cheeseburger ($4.29) Dusty’s In-N-Out,
1427 N. Wenatchee Ave., Wenatchee, 662-7805 Extra napkins are a good idea because this single-patty favorite has the juices and sauces that’ll dribble down your arm with every big bite. Dusty’s is known for its retro decor — hot rod on the roof, local sports memorabilia from the 1950s —and this burger fits right in. Served with lots of mayo, mustard, relish and shredded lettuce, this cheeseburger sports a tang that goes perfectly with the combo’s hot, crisp, lightly-salted fries. By the way, if you’re not a fan of blaring ’50s rock or classic rock-n-roll, then get your order to go. Picnic tables at Walla Walla Point Park are not far away. — Mike Irwin 46
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You’d best bring a big appetite and grab lots of napkins if you’re going to take on the challenge of the “World Famous” Jumbo Rusty Burger. This baby has four patties, four slices of cheese, special sauce, tomatoes,
pickles, onion, bacon and tomato that strain the capacity of its bun. Rusty’s is a super-popular destination just off Highway 2. This big burger has the same delicious taste of the traditional Rusty Burger, with its two patties and cheese slices, and the Jr. Rusty Burger, a comparatively wimpy single version. At Rusty’s you can drive through, ordering at one window and swinging around to the other side of the building to pick up your food, or walk up to the window, order and enjoy the deliciousness at a picnic table. Either way, don’t expect it to be a quick trip. Because of its popularity, there usually are lots of locals queuing up, as well as the tourists who have discovered this gem. — Cal FitzSimmons
EZ’s Genuine Deluxe Burger ($4.89) EZ’s Burger Deluxe, 1950 N. Wenatchee Ave., Wenatchee, 663-1957
With a giant burger combo sitting atop its roof, EZ’s became an instant Wenatchee icon when it opened on North Wenatchee Avenue in the early 1990s. The burger joint owes its staying power to more than its exterior decor, though. It has delivered the goods over the years. Case in point; its flagship Genuine Deluxe Burger, which comes with a single patty, shredded lettuce, chopped onion, pickle and a slathering of EZ sauce slapped between two well-toasted buns. You can accessorize with cheese and/or bacon for an additional charge, but I chose the standard version and was not disappointed. None of the ingredients overpower, but blend together for a good eating experience. Even better is buying this burger on Tightwad Tuesday, when it costs just $2.39. — Marco Martinez
Deluxe Burger ($5.40) Checkers Drive-In,
900 S. Wenatchee Ave., 665-3622
This burger seems simple enough. It’s fairly standard with a single patty and the usual toppings, deviating from the fast-food norm a bit with red onions. But there’s something unmistakably and unpredictably tasty about it. Somehow all those ordinary ingredients combine very nicely. Hmm. Perhaps another shot at this hamburger will help clear things up. It should be noted, the fries at Checkers are excellent. Crispy and meaty at once. Checkers is in South Wenatchee, a little off the fast food beaten track. It’s a classic drivethrough but you can dine outside, if you like. — Cal FitzSimmons F
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THE VINE STORY BY RICK STEIGMEYER PHOTOS BY PAUL T. ERICKSON
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Making fine wine is a family affair at
Chris Daniel Winery Chris Daniel Stewart, a graduate of Washington State University’s enology and viticulture programs, has traveled the world learning his trade. July / August 2018
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Chris Daniel Stewart, namesake for Chris Daniel Winery in Quincy, is a full-time winemaker in California’s Napa Valley.
M
Winemaker Chris Daniel Stewart, left, and his father, Mike, pour wine for patrons during spring release at Chris Daniel Winery near Quincy. 50
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y last tasting stop at the 2017 Wenatchee Wine & Food Festival was a booth promoting a wine I had never heard of. Chris Daniel Winery is named for their son, his parents told me. The two red wines I tasted — a Malbec and a Petite Sirah/Syrah blend — stood out from other wines I had tasted that night. I had tasted many delicious wines that night, and perhaps the light buzz I felt was why these seemed so good. And yet, there was something different going on here. After talking to Chris’ parents — Michael and Dianne Stewart — for awhile, I learned the wine was something much more than a tribute to a lost son or something else so grim. The winery is a family enterprise in support of their son, who not only tailors the wine bearing his name, but also works as a full-time assistant winemaker for a prestigious Napa, California, winery. He also manages two leased vineyards in the Napa area.
Fast forward several months and I’m visiting the Quincy area winery where those outstanding wines are produced. Chris Daniel Winery is situated at the Stewart’s home along Highway 283, the short link between Ephrata and I-90. Pretty much the middle of nowhere. But like The Gorge Amphitheatre not far away, this little tasting room inside a building that once housed an indoor swimming pool is destined to attract more people than those only looking for a shortcut to the freeway that runs between Seattle and Spokane. “When we decided to do this, we wanted to make something special. We didn’t want to just make another wine,” said Chris Daniel Stewart, talking on his father’s speakerphone from Napa. Chris, it turns out, is a 30-year-old winemaker schooled at Washington State University’s enology and viticulture programs who has interned in France, Spain and Chile. He challenged himself and his willing parents to make exceptional wines that can show off Washington’s unique wine grape growing capabilities using some of the best traditional and modern winemaking methods. And he seems to be doing just that. Father and son hatched the longnested plan to start their own winery in 2011 — the year Chris graduated WSU — over glasses of wine and Cuban cigars in Spain, where Chris was working in a winery. It would be another six years, much research, investment and effort before Chris Daniel Winery would open to the public with its first releases: four reds, two whites and a rosé. The winery was off to an auspicious start with its first entries in the 2017 Wenatchee Wine and Food Festival, where its 2014 Malbec won a Double Gold Medal, a 2014 Petite Sirah/Syrah blend won a Gold Medal and a 2014 Syrah — fermented in the French style with 3 percent Viognier — won a Silver Medal. Although Chris lives most of the year in Napa, 1,000 miles apart from his parents, he considers himself a hands-on winemaker. Despite the distance, the winery endeavor, they agree, has brought them closer together than they could have imagined. Michael is an independent vineyard and orchard irrigation consultant for
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Chris Daniel Winery boasts a wine for every palate.
Proud mother Dianne Stewart pours wine with her winemaker son, Chris. 52
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the Columbia Basin region. His clients include some of the Columbia Valley’s best vineyards. Michael reports to Chris daily on the progress of grapes in each vineyard that will become sources for the winery’s coming vintage. Chris makes several visits home each year to oversee the work, but also directs the family effort by phone, often several calls a day. Together, they determine appropriate harvest, sorting, crushing, fermentation and storage regimes for each grape variety. Grapes are hand sorted and cold soaked for optimum color and flavor. The grapes are loosely crushed to remove stems but preserve whole berries that will release maximum flavor and unique nuance during long fermentation in open 50-gallon oak barrels rather than large plastic or steel tanks. Portions of the red grape
The Stewart family converted an indoor swimming pool room to a cozy wine tasting bar at Chris Daniel Winery in Quincy. crush are siphoned off early to intensify flavor of the reds and create the light pink juice used for a rosé wine, a process called saignée. During fermentation, the wine is punched down and stirred with the yeast three times a day in small batches. Gentle handling of the grapes and wine is a primary concern throughout the process. Once the juice becomes wine, Michael sends weekly samples to Chris to taste and test. The fermentation process takes
much longer and is much more labor intensive than that used by most wineries geared to handle much larger production. Chris Daniel Winery only produces about 750 cases and has no plans to grow much bigger. “Wine is a living organism, and we want to treat it as such,” said Chris. His goal is to find the best procedures that work best with Washington’s terroir — that mix of soils and climate that make wines made from Washington grapes unique in aroma, flavor
and texture. “Plus, I tried to think of the most difficult methods of making wine to keep my dad busy. It’s my way of getting even for having to pull all those weeds as a kid,” he said with a laugh, quickly adding, “Seriously, we wouldn’t be doing this if it wasn’t beneficial.” Chris said he feels fortunate to be involved in the Washington wine industry as it develops its status as one of the world’s finest wine producers.
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Dianne Stewart, right, serves wine to guests during the Chris Daniel Winery spring release in Quincy as her son and winemaker, Chris, standing at left, chats with guests.
Left: Wine by the glass or by the flight — your choice at Chris Daniel Winery. Above: Wine is paired with chocolates during spring release at Chris Daniel Winery in Quincy.
He believes his experiences making wine in Napa, Europe and Chile offer him tools to craft wines that can fully express what Washington grapes can achieve. “We’re not trying to make a Napa wine or a French wine. We do want to make a Napa-caliber wine at a price that is affordable,” he said. He believes the quality of a good $35 Washington wine can compete with a wine one 54
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would have to pay $200 for in Napa, largely because of the differences in land and production costs, but also reputation. “It’s incredible the resources we have. Our wines are truly unique,” he said. “We’re working hard to produce something truly special.” For Michael and Dianne — Dianne manages the tasting room and handles marketing — it’s the perfect family
experience. Their two other sons live and work elsewhere but return home to help with the crush each fall, as do other family members and close friends. “It’s a family thing. We’re all able to do this together while helping Chris along in his career,” said Michael. “It’s a lot of work, but it’s so rewarding. We wouldn’t be doing it otherwise.” F
UPON FURTHER REVIEW
Chris Daniel 2014 Malbec, $28 Soft plum, dark berries and licorice were my greeters to this wine as I nosed around in the glass. The wine is still youthful and wound tight, but with aeration the palate opened up well. Dark plum, blackberries, blueberry and cherry filled my mouth. Stone fruit pit, caramel and a hint of nut lingered on the finish. As I often do, I went back to it the second day and it revealed more layered nuances with dark florals and a chocolate caramel finish. I didn’t try the wine with dinner but I hankered for a flank steak with chimichurri sauce. Chris Daniel’s Malbec is a classic pairing with grilled beef, with or without sauce. — Barb Robertson
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Wahluke Slope AVA Estate Winery UpcomingEvents • Monthly “First Friday Food/Wine Events” * Prosser Winery • 2 Day, 2 Case, 2 Buck Sale Aug. 31-Sept. 1 (all locations) • Anniversary Dinner Sept. 1st * Mattawa Winery • Art at the Loft Sept. 28-29th * Prosser Winery Visit us at: Mattawa * Prosser * Tacoma www.ginkgowinery.com * www.facebook.com/ginkgoforestwines
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UPON FURTHER REVIEW
A TASTE OF NCW WINES WITH BARB ROBERTSON
Cave B Estate Winery 2017 Sauvignon Blanc, $25
Jones of Washington 2017 Rosé of Syrah, $14
Benson Vineyards Estate Winery 2017 Pinot Gris, $19
My husband usually drinks what I put in front of him without much comment, so I was surprised when I heard him murmur “pretty” while sipping this wine. Winemaker Freddy Arredondo did indeed create a pretty Sauvignon Blanc. The fresh aromas remind me of our family’s stone fruit orchard after it’s mowed. The ripe fruit and green-earth notes continue on the generous palate. I also picked up a honeyed melon roundness that created a lovely texture. The flavors lasted quite a while on a finish that was crisp but not sharp. This style of Sauvignon Blanc is quite versatile and can go with a wide variety of summer foods, but a shellfish pairing would be outstanding. I think of grilled, buttery scallops, served with a tropical fruit salad. I’m salivating!
The first thing I noticed about this Rosé is its candy-colored pink hue. It’s very similar to my daughter’s favorite color when she was younger. The bouquet fills your nose with cherry, strawberries and peaches. All this fruit continues in the sip with the perception of fruity sweetness. There is a hint of citrus on the dry finish. I can see myself camping with this wine due to the freshness. It will go with just about anything due to its balance. Look out bears, here I come, and I’m not sharing!
Benson sits on a hill overlooking Lake Chelan. However, this is a great boat wine and needs to be on the lake! When I was a kid, my parents would take us to out-of-the way campgrounds on Lake Chelan. It was beautiful and quiet. We never had to worry about other boats disrupting our waterskiing pleasure. Of course, I didn’t even know what wine really was at that point since my parents didn’t imbibe. I would like to re-enact those moments with Benson’s Pinot Gris. Its pretty apple, citrus and melon sweetness would be a wonderful way to end a hot summer day with fruit, cheese and an antipasto platter.
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 56
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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. Has been a judge for the annual Wenatchee Wine & Food Festival wine competition since its inception in 2011, the 2017 and 2018 Cascadia Wine Competition and the Washington State Fair 2015-16.
THE BUZZ
STORY AND PHOTOS BY HOLLY THORPE
Drinks by the
lake Guests can enjoy cider on the patio at Rootwood Cider Co.’s tasting room in Manson. The tasting room is family-friendly and has extended hours during summer.
A guide to drinking craft in Chelan and Manson this summer
S Visit
buzzncw.com to find out more
ummer and Chelan go together like … well, sort of like summer and beer. Although the Chelan-Manson area might be best-known for its wines, the valley is home to a number of cideries and breweries, as well. We’re sharing four of our favorite spots by the lake for drinking Washington craft this summer. Besides being the best way to sample some of the area’s best booze, each of these spots has other charms, like live music, events, good eats and more.
Rootwood Cider Co. (509) 888-7215 rootwoodcider.com 45 Wapato Way, Manson
One of our favorite things about the family-owned Rootwood Cider Co. is the tasting room itself. Visitors are greeted by a spacious and shady outdoor patio with umbrellas and plenty of seating that’s fenced off from the street. Inside, there’s sunshine streaming in on armchairs and a wall lined with orchard props that July / August 2018
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Rootwood Cider Co.’s tap handles reflect the family orchards where the cider is made.
Rootwood Cider Co. is a family-owned cidery with a tasting room in Manson.
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pay homage to the family orchards. The vibe is rustic and elegant all at once. But let’s cut to the chase: the cider. Rootwood Cider Co. will have six taps all summer long, ranging in flavor and sweetness. Can’t decide? Often, one of the owners is around to provide a recommendation. The hopped cider, made with Citra hops and Pink Lady apples, is a refreshing and bright treat. Year-round, they offer a discount on any bottle or growler fill if you order a flight — which means there’s no excuse not to try everything they offer. Plus, if you’re in the area in late August, stop by the tasting room for Rootwood’s birthday party, which usually features a good deal on drinks and growler fills and the tapping of a new cider.
A flight of Rootwood Cider Co.’s six ciders that are on tap. Flights are available at their tasting room in Manson.
A plate of poutine made with hand-cut fries, homemade gravy and pulled pork pairs well with the Prize Fighter Irish Stout. Craft beer and food are available at Lake Chelan Brewery in Manson.
Lake Chelan Brewery (509) 687-4444 lakechelanbrewery.com 50 Wapato Way, Manson
Right across the street from Rootwood is Lake Chelan Brewery — a casual brewpub that always has
a record playing. Owner, brewer and cook Lee Medina is often bustling about with trays of fresh comfort food: burgers, wings and even homemade poutine with fresh-cut fries and topped with pulled pork. The food, much like the beer, is made fresh and in-house. Me-
Anyone who makes at least a $5 donation to the Lake Chelan Food Bank can decorate a brick on the wall at Lake Chelan Brewery in Manson. July / August 2018
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Ben Barnes, owner of Steelhead Cider, arranges of a flight of his ciders at the tasting room in Chelan. dina firmly believes that beer should be fresh — so he brews small batches at a time. The Mackinaw Red Amber and the Prize Fighter Irish Stout are always a safe bet, but there are also other year-round and seasonals to pick from. On sunny days, you might be lucky enough to snag one or two of the tables on the small patio out back. Otherwise, pick a record to listen to and grab a seat at the bar. And if while you’re there you’re wondering how to add your name to the brick wall amid hundreds of others, it’s done by making a $5 donation to the Lake Chelan Food Bank. Want to get to know the place a little better before you visit? Take the virtual tour on their website to do a “walk-through” of the pub.
A glass of Peargatory, Steelhead Cider’s most popular cider. It’s made with fresh pear juice and has notes of vanilla 60
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Steelhead Cider
steelheadcider.com 114 E. Woodin Ave. #C, Chelan Steelhead Cider is a little hidden, even though it’s on the main drag of
A patron sits at the bar in Stormy Mountain Brewing in downtown Chelan.
Chelan. However, we assure you it’s worth the search. Sharing the same building as Riverwalk Books, the twostory tasting room has wacky local art, an N64 for all your retro gaming needs and a sunny little patio over-
looking the Riverwalk Park Pavilion, which has live music every Friday. There’s live music in the tasting room on occasion, too, which is family-friendly. When we visited, owner Ben Barnes was behind the bar, serving up flights and factoids about the cider. His personal favorite during the summer is the spicy Furious George Ginger. But the most popular cider year-round is the Peargatory pear cider. The menu describes it as “Probably your new favorite cider” — and it might be right. It’s sweet without being syrupy, and complex with hints of vanilla. However, we recommend visiting often to taste what Steelhead is working on. While we were there, we sampled a boysenberry cider that was being tested. Worried you can’t pick just one? Get a flight, and then, once you’ve picked your favorite, fill a growler or take a bottle home.
509-884-3558 | 2131 Sunset Hwy. East Wenatchee | www.bobfeil.com July / August 2018
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Stormy Mountain Brewing (509) 888-5665 stormymountainbrewing.com 133 E. Woodin Ave., Chelan
Just down the road from Steelhead is Stormy Mountain Brewing — a public house in name and spirit that carries plenty of Eastern Washington beers and ciders. With around 150 seats and a food menu featuring barbecue and street tacos, this place is hoppin’ for lunch and
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dinner and has quickly become a favorite among the locals. They’re open seven days a week, and starting to book regular live music for the summer. Because of their prime downtown location, they’re a perfect spot for lunch after a day on the lake, or drinks after some shopping. They feature some of Chelan’s best wines and some hard-to-find bottled beers. On tap, they carry a rotating variety of regional brews and ciders. Unsure what to get? Try a sample and pick the brain of one of the knowledgeable folks behind the bar. F
Summer Music Theater Inn & Spa Resort
348 Silica Rd NW, Quincy, WA 98848 | Email: events@caveb.com | Cave B Summer Music Theater Coming to the Cave B Summer Music Theater on Friday, July 13, 2018. For tickets and details go to www.caveb.com
“pin-ups on tour is a good time for a great cause. From the moment guests enter the event, they will be treated to something special. Our goal is to recreate the magic of the Hollywood Canteen that operated during the 1940’s as a club offering dancing, drinks and entertainment for service members, usually on their way overseas. The evening will feature dancing showgirls, Comedy, Variety Acts, Soulful Lounge singers, vintage candy girls and more than a few surprises! With entertainment & atmosphere around every turn, guests will feel like they stepped into another era.” our commitment
PIN-UPS ON TOUR is committed to providing low or no-cost entertainment for Veterans as part of our Morale Boosting Mission. In addition, proceeds from our shows go to support our work entertaining our nations veterans inside & outside our nations VA Hospitals.
ETHAN KELLER
FRIDAY, AUGUST 17 | 8PM-11PM (DOORS OPEN BY 6PM) Ethan Keller is a singer-songwriter from Milwaukee, Wisconsin. He was voted Solo Artist of the Year in the 2011 Radio Milwaukee Music Awards, and Pop Artist of the Year in the 2011 Wisconsin Area Music Industry (WAMI) Awards. He will be accompanied by his band for our Cave B event.
Summer Sunday Symphony 2018
Summer Sunday Symphonies With The Yakima Symphony Orchestra; Lawrence Golan, conductor AUGUST 19, 2018 AT 8PM - Battling Napoleon Yakima Symphony Chorus; Justin Raffa, chorus master Naomi Ruiz, soprano; Melissa Schiel, mezzo-soprano Jason Wickson, tenor; Steven Slusher, baritone | Haydn: Lord Nelson Mass Beethoven: Wellington’s Victory | Tchaikovsky: 1812 Overture Tickets are $25 for adults and $10 for students/children. Purchase via the YSO 509-248-1414 or at caveb.com Yakima Patrons: The Symphony Bus will be back!Order tickets (roundtrip $20) by calling the YSO 509-248-1414
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STROLL, BIKE, SWIM, PLAY
Check Lake Chelan level, Columbia River and launch conditions 24/7 — See “Lake Chelan Lake Level” and “Fishing and Boating” at chelanpud.org/Parks and Recreation t
Enjoy one or all of our 15 parks with more than 700 acres of fun on the Columbia River and Lake Chelan. Chelanpud.org > “Parks and Recreation”
Visit the World’s best park! s Discover why Wenatchee World readers voted Walla Walla Point best park in 2018.
Be SAFE and be NICE. Don’t be That Guy or That Lady when using PUD trails. Remember: • Keep dogs on a short leash • Clean up after your pet • 10 mph speed limit • Stay on the right • Warn when passing