Foothills Magazine November-December 2018

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

November-December 2018

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EDITOR’S LETTER

Ready or not,

here comes winter I

t’s hard to top the seasonal drama as we transition from fall to winter.

Some years it’s a subtle change as we watch leaves change into a variety of brilliant color tones before gradually falling to the ground. There are years, though, where it’s a sudden snap, like Mother Nature flipped the seasonal switch to winter, hammering us with snowfall with many leaves still clinging to limbs.

I’ve typically tried to take the gradual approach to seasonal change as I plan stories for this yearly NovemberDecember issue. After all, there is usually little, if any, snow on the hills surrounding our beautiful valley as this issue publishes in late October. Mostly, though, it’s my subtle stand against the coming bitter cold — the kind of cold that keeps non-skiers like myself mostly trapped indoors for weeks on end until the thaw of March. By the time late January rolls around, I even start missing things like wasps and mowing the lawn.

This year, though, I’ve agreed to be open to the idea of winter as a good thing, an opportunity to view it as a positive, rather than a season of short days, cold toes, slippery parking lots and frosted windshields.

In this issue, you’ll find stories on the regional ski scene, a Peshastin-based company that makes custom skis and a Wenatchee ice-skating club readying for its annual Christmas show, as well as a Q-and-A with Leavenworth’s Father Christmas.

My balky knees will still keep me from screaming down the slopes at Mission Ridge, but I still have a few good sledding runs in me and a pair of overly eager daughters to push me out the door when there’s a layer of fresh snow.

Snowy days are still weeks away as I write this, but they will inevitably come. In the meantime, enjoy the winter-themed stories in this issue. Think of it as an appetizer to tide you over until the real thing.

Marco Martinez, editor foothills@wenatcheeworld.com

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“Keep close to Nature’s heart... and break clear away, once in a while, and climb a mountain or spend a week in the woods. Wash your spirit clean.”

— John Muir

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Contents

26 Pro-lithic

Peshastin’s Lithic Skis makes custom skis

8 Badger beauty

Mike Irwin shoots, scores

12 He’s no Santa 16 Close to home

34 Headed downhill 42 Great on skates

Area ski areas readying for upcoming season

David Severance is Father Christmas

Local club rehearsing for holiday show

Make Wenatchee your next vacation

50 A Quincy gem

Errant Cellars is growing its solid reputation

22 Nana knows best

Morgan Fraser shares a family recipe

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60 Gwarmer etting

Cold-weather drinks for your winter

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

"On the darkest of nights the men from Lucerne were glad the ladies of Point Lovely left the light on for them."

Advertising Sean Flaherty (509) 664-7136 flaherty@wenatcheeworld.com Creative Director Nancy Phillips

Lake Chelan, 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.

COVER PHOTO: Cushman Photography Fresh powder is the recipe for another thrilling day atop Mission Ridge.

Gilded Lily 10-27 Foothills 2x4.69 full color November / December 2018 Foothills Ron NO PROOF jw 1027.00061349.2x4.69.NovDecFoothills

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OUTDOORS

WORDS AND PHOTOS BY MIKE IRWIN

Badger’s backroads Cold and moisture combine in winter to produce layers that soften Badger’s rough edges under blankets of fog.

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B

adger Mountain, Douglas County’s highest point at 4,262 feet, rises behind East Wenatchee in a sweep of rocky cliffs and fertile plateaus. For the most part, the sudden elevation leaves behind the Columbia and Wenatchee rivers’ influence — lush, green and irrigated — to create a rolling, arid landscape perfect for dryland wheat and dramatic views.

The expansive cultivation is laced by a network of gravel roads that serve resident farmers and, increasingly, backroad explorers. Photo enthusiast Mike Irwin, now retired after 45 years of newspapering (the final 10 with The Wenatchee World), has wandered those roads since 2006 in all seasons and weather conditions. This sampling of his photos captures some of the mountain’s shifts in light, shadow, color and character.

How creative can a wheat farmer get with tractor and harrow? Artful lines and swirls emerge around natural obstacles (think boulders) and from mid-field turns.

The lone tree thriving at a field’s edge is an uncommon sight on Badger Mountain.

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Clockwise from left: Badger Mountain has proven to be a hospitable environment for the ubiquitous mullein plant. The sometimes hot, sometimes icy climate contributes to erratic mullein growth patterns.

Well-worn cabins, barns and homesteads — many abandoned — dot Badger Mountain’s rolling landscape. This structure, now gone, was a favorite subject of photographers who roamed the area’s backroads.

Forget your weather apps. Badger Mountain is often a prime viewpoint of inclement weather rolling in from the wet westside of the North Cascades.

Shadow and light in Badger’s ripples and folds result in an ever-changing landscape.

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David Severance AKA Father Christmas City: Leavenworth Age: 75 Personal: Single with two daughters and three grandchildren Hobbies: Enjoys doing graphic design on computer

SPEED ROUND Favorite non-Christmas holiday: Being a U.S. Marine, Veterans’ Day.

Hot cocoa or coffee: Being a former police officer, coffee – black ... with a doughnut!

Finish this sentence: The perfect Christmas meal is ... baked ham and corn on the cob.

Photo provided/CarolAnn Seaman

Father Christmas (David Severance) with Claire Seaman nearly 20 years ago.

D

avid Severance was a retired Seattle Police officer living in Leavenworth for about a year when the local Chamber of Commerce asked him to play Santa Claus during the town’s annual Christmas celebration.

The white-bearded man’s response to the chamber was not “Ho, ho, ho,” but rather “No, no, no.” Severance was willing to be involved, but not as Santa. Instead, he asked to play the role of Father Christmas, an Old World Santa-like figure whose job was

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to make sure everyone had plenty to eat and drink at Christmastime.

Twenty-two years later, Severance is still donning his green velveteen robe for Leavenworth’s annual celebration tradition. He’ll walk among the tourists who arrive by the busload for the downtown’s wildly popular Christmas Lighting Festival. He’ll spread his brand of cheer, posing for photos with people of all ages.

David took some time to answer some questions for us by email. Here’s the interview:

Naughty or nice: Hey, I’m Father Christmas.

I have to be nice!

Most memorable Christmas: When my daughter understood the magic of Christmas.

Favorite Christmas carol: Silent Night Christmas tradition you enjoy most: Attending church to celebrate the birth of Jesus Christ.

Camille Jones, David Severance puts his 2017 Washington headpiece onofto complete his state Teacher Father Christmas look. the Year

STORY BY MARCO MARTINEZ PHOTOS BY JULIE AYNN PHOTOGRAPHY November January/ /December February 2018 2017

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ain: Father Christmas. When I looked for a costume, I found a figurine at the Krist Kindl Shop that resembled Charles Dickens’ “Spirit of Christmas Past” in his novel “A Christmas Carol.”

That Spirit was Father Christmas of the Victorian era.

Like Santa Claus, the beard is a big part of the Father Christmas look.

Is there a secret to getting the beard looking just right in time for the holiday season?

The beard is natural. I get one haircut (and beard trim) each year, usually in February or March, and just let it grow out the rest of the year.

I’ve heard you described as Leavenworth’s most-photographed resident. Any idea about how many times you have your photo taken in November and December?

It’s impossible to know. Some people believe they may have to pay to take a photograph and do so from afar. With digital cameras and cellphones that now take a burst of six or more photos with a click, you never know how many photos are taken by a single camera. Appearing three days each weekend for the three weekends of Christmas Lighting and some other holiday events, it could run into tens of thousands of photos each year. I once considered that it would average 10,000 per weekend.

This is David Severance’s 22nd year as Father Christmas for Leavenworth’s annual holiday celebration.

Why did you choose to be Father Christmas instead of Santa Claus?

I wanted to do an Old World Christmas figure that was significant throughout Europe, including Germany, to fit into Leavenworth’s Bavarian theme.

I’m guessing some of the people you come across on Leavenworth’s busy Front Street call you Santa.

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Many called me “Santa” when I Foothills

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began but now, more are familiar with the character of Father Christmas, which is often called the European Santa or Old World Santa.

Tell me about the Father Christmas outfit you wear.

The Father Christmas figure was usually dressed in costumes associated with the country he represented. For instance, in Germany: Weihnachtmann, France: Pere Noel, Russia: Grandfather Frost, Great Brit-

It’s 25 degrees outside with a 10 mph breeze. How does Father Christmas stay warm on those days?

Long johns and gloves, sometimes earmuffs. Electric insoles in my boots. Sometimes, hand-warmers in the gloves. When raining or snowing, I’ll wear a plastic poncho under the costume (which also keeps me warm).

Do you find any correlation between your more than 30-year career as a police officer and your retirement gig as Father Christmas?

That feeling of satisfaction when you bring joy (or relief) to those you have had contact with.

OK, settle the debate once and for all: When should people open their gifts — Christmas Eve or Christmas Day?

It depends upon traditions of the family. Until the mid-1800s, gifts did not come at Christmas. St. Nickolas brought small treats for good children on his Feast Day, Dec. 6. Gifts were discovered in the morning. After the poem “T’was the Night before Christmas” became popular, the American tradition started with the delivery of treats (toys) on Christmas Eve. In America, the gifts were opened on Christmas morning. In Europe, especially Germany, the Christmas tree was decorated (out of view of the children) and treats delivered on the evening of Christmas Eve and the children were led into the room where they were treated to their gifts. Christmas Day was spent by going to Church and having the Christmas Feast (dinner).

How many more years do you see yourself donning the Father Christmas gown and walking Leavenworth’s snowy streets?

David Severance’s custom-embroidered satchel.

I suffered septic shock five years ago after minor surgery. I have never recovered fully and can no longer walk or stand for a long time. I may need to start sitting in one place for photos rather than walking along Front Street.

What’s been the best part of your experience as Father Christmas?

The interaction with the children.

Many who are alarmed by Santa in the red costume, appear to accept Father Christmas in the green costume. F

s U h t i w s n i g e B y e n r u o J r u Yo e to start im t t c fe r e p Winter’s a rney for a u o J e r a C in your Sk pier Skin” p a H d n a r e t “Brigh ailable

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NCW ACTIVITIES STORY BY JAANA HATTON

The lights shine bright at the Numerica Performing Arts Center.

You can find the Wenatchee Wild hockey team defending its home ice most Friday and Saturday nights at the Town Toyota Center during the months of November and December.

Staycation:

Wenatchee 16

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No need to brave the wet highway this winter in search of fun

T

ravelers come from near and far to have a vacation in the greater Wenatchee area. For us lucky ones who live here, vacation is right outside our front doors.

Let’s consider a Wenatchee weekend staycation: make your home the hotel and your hometown the destination.

First, make the house an enjoyable retreat: fresh sheets on the bed,

favorite snacks and breakfast ingredients at hand, no chores assigned for the weekend. It’s time to relax. Set out some candles for soft lighting and your mind is sure to follow.

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Thursday

You could start planning on Thursday by scanning through the The Wenatchee World’s “Go” section for its extensive listing of movies, plays and events in the area.

Another good source of information is the Chamber of Commerce, 137 N. Wenatchee Ave.

Friday

On Friday, why not try dinner at a restaurant you haven’t been to before? South Wenatchee has several locales offering Mexican food. Or how about Asian cuisine? Cuc Tran, 7 N. Wenatchee Ave., offers Vietnamese food, or maybe you prefer to try India House restaurant,105 S. Wenatchee Ave. Stones Gastropub,

Top: A window seat at Stones Gastropub gives diners a view of busy Wenatchee Avenue. Left: You can find “Coyote Reading a Candy Wrapper,” a sculpture

by Richard Beyer, in front of the Annex Building at the Wenatchee Valley Museum & Cultural Center.

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120 N. Wenatchee Ave., serves up an eclectic menu in a comfortable setting. Inna’s Cuisine, 26 N. Wenatchee Ave., and Tropical Salvadorean Restaurant, 119 Palouse St., are other worthwhile options.

With a satisfied tummy, a play or a concert might be a nice way to end the evening. See what‘s going on at the Numerica Performing Arts Center or Town Toyota Center. They have visiting performers throughout the year as well as delightful local talent who can make the evening memorable.

Another option — if the Friday is a First Friday (of the month) — is to visit the Wenatchee Valley Museum & Cultural Center. On First Friday, the museum is open free to the public until 8 pm. In its two adjoining buildings, you can learn about the past of

our area as well as admire current displays of art and the sciences. You can pick a historical site, learn about its background at the museum, and then go explore the site over the weekend.

Regular museum hours are 10 a.m. to 4 p.m., Tuesday through Saturday.

If you are in the mood for something lively, how about ice hockey? To watch, that is. The Wenatchee Wild hockey team plays at the Town Toyota Center on many Friday and Saturday evenings during the winter months.

Saturday

Sleep in or get up early to enjoy the leisurely morning. Treat yourself to a home-made breakfast of your favorite kind. Put whipped cream on your pancakes, be generous with the jam on your toast. Who says you can’t have chocolate chips in your oatmeal?

Take a break from all the rules.

How about discovering a neighborhood — on foot? When driving along the streets, we have little time to look at anything else but the traffic. When strolling, we can take all the time in the world to stop and admire a beautiful yard, enjoy the rustle of yellowed leaves underfoot and maybe even chat with another pedestrian sharing the sidewalk.

Be adventurous and go to an area of town you don’t normally visit: be an explorer, a curious tourist. You will feel like you really are on vacation somewhere else. And yet, home is not really all that far away at all …

Let’s go back to somewhere more familiar: downtown Wenatchee. Or is it really familiar? Have you walked up and down the center of city and really paid attention to all the small

It wouldn’t be fall without falling leaves. One of the best places to view them is tree-lined Pioneer Drive in Wenatchee.

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businesses that await your visit?

How many times have you passed the tiny Pickle Papers paper goods shop, 21 S. Wenatchee Ave., without noticing it ? They have irresistible pencils and notebooks. How about the Tumbleweed Bead Co., 105 Palouse St., to buy a unique handmade gift — for yourself? Try the two repurposed items stores, as well: Spruce and Willow, 133 N. Wenatchee Ave., and Simply Unique, 201 S. Wenatchee Ave. Chances are you will find something fun and inexpensive.

You may be getting hungry by now.

No need to go far: Café Lemolo, 114 N. Wenatchee Ave., or the Rail Station & Ale House, 29 N. Columbia St., could be options. The Hunter’s Wife, 112 N. Wenatchee Ave., offers delicious vegetarian dishes.

If last night’s hockey game was enjoyable, the afternoon could be a time for you to try your skills at ice skating.

The Town Toyota Center offers public skating from 1 to 3 p.m. most days at the iFIBER Rink.

If the ice is not your element, how

The Riverwalk Crossing makes the Loop Trail easily accessible from downtown Wenatchee.

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about rock? The Riverfront Rock Gym, 1319 Walla Walla Ave., offers opportunities for novice and experienced rock climbers to have fun, safe climbing sessions.

If you feel like taking it easy, then why not sit at the coffee shop/bar at the Rock Gym and watch others wiggle their fingers and toes into the tiny crevices as they ascend the rock wall. You can enjoy a coffee or a beer while you watch.

The day has involved a lot of walking and your tummy might be saying it’s time to fuel up. How about some Mexican food in South Wenatchee?

Several restaurants in the neighborhood offer authentic dishes.

A movie might be a nice chance to rest your feet. Wenatchee has two movie theaters: The Gateway Cinemas, 151 Easy Way, and The Liberty Theater, 11 S. Mission St.

Sunday

Did someone say brunch? Wild Huckleberry, 302 S. Mission St., can whip up a family-size pancake or

many other familiar breakfast foods.

McGlinn’s’ Public House, 111 Orondo Ave., open for breakfast at 8 a.m. Saturdays and Sundays.

Ate too much? A walk could help.

Not all the trails are open in the winter months (only the Jacobson, Saddle Rock and Castle Rock routes are available year-round). Luckily the Apple Capital Recreation Loop Trail that meanders along the river is always usable. If you focus on the Walla-Walla and Horan sections you will find many kinds of waterfowl overwintering there. Take a couple of photos, try identifying a few species.

Now, a warm drink and rest stop at Pybus Public Market may be welcome. Try Café Columbia’s cappuccinos or a nice cup of tea at Chá. The market is a fun place to enjoy a little treat while people-watching.

End your vacation weekend by “coming home” and cooking your favorite meal right in your own kitchen and while dining, think of the new things you discovered in your home town. F

The Jacobson Preserve trail off Skyline Drive provides tremendous views of the Wenatchee Valley.

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KITCHEN CREATIONS

STORY BY MORGAN FRASER PHOTOS BY REILLY KNEEDLER

Morgan Fraser rolls out pie crust while making her Nana’s Pumpkin Chiffon Pie.

S A different kind of

pumpkin pie

Morgan Fraser shares her Nana’s cherished recipe 22

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Pumpkin Chiffon Pie can be served with whipped cream or ice cream, or enjoyed on its own.

ome of my favorite memories are baking with Nana, my paternal grandmother. I was Nana’s first grandchild, and she was a grandmother in all those ways they talk about in the movies. I still have a blanket that she knitted for me, and a pair of tiny dolls she knitted tiny little swimsuits for! Best of all, her kitchen always smelled delicious.

Nana’s recipes are some of my most cherished possessions.

When I wrote my first cookbook — Savoring Chelan, a winepairing cookbook that paired regional recipes with local wines — I dedicated it to Nana and included her apple pie and pie crust recipe. I wanted others to enjoy them as much as I do.

Nana grew up in Cowiche, near Yakima, and her recipes reflect the values of her time: waste nothing, incorporate what’s growing or living on the farm, and use a LOT of butter.

Once I started making Nana’s pumpkin chiffon pie, regular old pumpkin pie never tasted as good again. The whipped egg whites make the pumpkin filling into more of a mousse, with a light, airy feel that melts on your tongue. It’s great with whipped cream or ice cream, but is also delicious enough to serve by itself.

NOTE: The “chiffon” part of the pie calls for beaten egg whites, raw. Raw egg can contain salmonella. If this concerns you, you can use pasteurized egg whites or substitute whipped cream for the beaten egg whites (although the end product will be a little different). I always wash the eggs before I crack them and have never had a problem.

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Pumpkin Chiffon Pie Filling 3/4 cup brown sugar 1/4 ounce envelope unflavored gelatin 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger 3 egg yolks, beaten slightly 2/3 cup evaporated milk 1 1/4 cup canned pumpkin 3 egg whites 1/4 cup granulated sugar 1 b aked 9” pastry shell (buy a premade pie crust or make your own; see recipe below)

Any holes or tears in the edge of the crust can be gently repaired by hand.

Morgan Fraser separates an egg yolk from the white to be used in the pumpkinchiffon filling.

In a saucepan, combine the brown sugar, gelatin, salt and spices. Set aside.

Combine egg yolks and milk. Stir into brown sugar mix. Let stand a few minutes.

Heat the mixture over medium-high heat, stirring constantly until it comes to a boil. Remove from heat and stir in pumpkin. Chill until mixture mounds slightly when spooned — about an hour.

Beat egg whites with an electric mixer until soft peaks form. Gradually add 1/4 cup granulated sugar, beating to form stiff peaks. Fold pumpkin mixture thoroughly into egg whites.

Turn into cooked crust, chill until firm.

Top with a dollop of whipped cream!

Nana’s Pie Crust Prep time: 1 hour 30 minutes Set time: 45 minutes to 12 hours Cook time: 30 minutes (optional) 2 1/3 cups all-purpose flour 1 teaspoon salt 1 c up Crisco or butter (butter is the healthier option) 1 egg 1 1/2 teaspoons cider vinegar 1/4 cup cold water

Egg whites are beaten before being incorporated in the filling.

Fillling is added to a pre-baked crust.

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Morgan Fraser slices into a freshly-baked Pumpkin Chiffon Pie in her Leavenworth home.

Combine the flour, salt and shortening in large bowl. Blend with a pastry blender, pastry cutter or knives until crumbly.

In a small bowl, whisk together the egg, cider vinegar and water. Drizzle over the flour mixture and mix thoroughly. The dough will be soft and a little sticky. If it’s too sticky, add a little more flour.

Shape the dough into two patties, wrap in plastic wrap and place in the freezer for 45 minutes, or in the refrigerator overnight.

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(for use with pumpkin chiffon pie) For a pre-baked crust, preheat the oven to 350°F. Press the crust firmly into the pie pan and freeze the crust until chilled, or for at least 30 minutes. This keeps the crust from slipping down the sides of the pan.

When the pie crust is chilled, line it with parchment paper, wax paper or aluminum foil. Fill the crust at least twothirds full with weights: dry beans, rice, or stainless-steel pie weights. Bake with the weights for 20 minutes. Remove from the oven, cool for a few minutes and carefully remove pie weights. Poke holes in the bottom of the pie crust with a fork and bake for an additional 10 minutes without the weights until the crust is golden brown. Cool completely before filling. You can cover the edges of the pie with aluminum foil during baking to keep the edges from drying out or burning.

Yield: 2 crusts

Unbaked crust (Note: I am including these instructions in case you want to make an unbaked crust in the future; for the pumpkin chiffon pie recipe, use the directions for the prebaked crust.)

When chilled, take one patty out of the refrigerator and roll out on a floured surface. The crust should be slightly bigger than the pie pan. When you’re finished with the first crust, repeat process with the second crust.

Fill the crust with the filling and bake according to the pie recipe.

Morgan Fraser is North Central Washington native with a love of good food and great stories. She is a freelance writer and teaches Spanish in Leavenworth. F

FREE PUBLIC VIEWING • November 15-18 HOLIDAY SPICE • November 16-17 Sponsored by Richard & Connie Hoffmann

LITTLE BLACK DRESS PARTY • November 16 Sponsored by

DINNER & LIVE AUCTION • November 17 Sponsored by

TEDDY BEAR TIME • November 18 View a variety of Trees & Wreaths, bid in the Silent Auction or Live Auction, and get tickets to our annual Fundraising Events. All of this and more at the Stanley Civic Center in Downtown Wenatchee!

www.WenatcheeFestivalOfTrees.org November / December 2018

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OUTDOORS STORY AND PHOTOS BY REILLY KNEEDLER

Custom built Peshastin’s Lithic Skis is growing its brand

T

he seed that eventually grew into Lithic Skis was planted in 2014 on a road trip from Utah to Washington.

“We drove 12 hours straight through the night,” the company’s coowner Ty Bourgeois said. At the time he worked for a different ski manufacturing company in North Lake Tahoe, California, with his friend, Paul Roberts.

After years of making someone else’s skis, the pair were looking to set out on their own and start up their own operation.

Emily Johnston photo

Pat Riffie poses with a pair of Lithic Skis on the summit of Russia’s Mount Elbrus.

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November January/ /December February 2018 2017

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“We had friends who spent some time in Washington and we asked them, ‘If you could pick one place to ski and exist where would it be,’” Bourgeois said. “They said Leavenworth, that the people are cool and the mountains are rad.”

Bourgeois and Roberts took their advice and moved to Peshastin, just east of Leavenworth. A year after that red-eye road trip, the newly minted Lithic Skis began pressing its first skis as the only independent ski maker in the state of Washington.

“The market for skis here isn’t saturated and building skis in the mountains is a huge priority for us,” Bourgeois said.

Bourgeois and Roberts have established the Lithic brand as a high-end, all-wood boutique ski manufacturer.

Top to bottom: Ty Bourgeois explains the ski-making process in the front room of the Lithic Skis workshop in Peshastin.

Lithic Skis co-owner Paul Roberts is framed by scores of ski templates which hang on the walls of the ski maker’s workshop.

Bourgeois reviews designs for the company’s 2018-19 line of skis.

The company is the only independent ski manufacturer in the state of Washington.

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Bourgeois grinds down the edge of a ski while attaching it to the wooden core in the company’s Peshastin workshop.

The two-man operation just released its 2018-19 ski line in September, with most models starting at around $950 a pair.

Their shop in Peshastin is the heart of the operation. Each pair of Lithic Skis starts and ends its journey there and usually that journey doesn’t take long.

“Our processes are so dialed in that Paul can draw a ski on the computer one day, we can make it that same day and be skiing on it the following day,” Bourgeois said. “So we can prototype and improve rapidly.”

Lithic is able to achieve the quick turnaround by doing nearly everything in house. Most of the shop’s equipment was custom-built using proprietary designs from Roberts, who has an engineering background.

Roberts designs each ski model with drafting software, then builds the core out of raw lumber with a band saw, router and planer.

Then Bourgeois shapes its metal edges, and together they press all the layers together. The only thing they

Roberts uses a pair of calipers to gauge the depth of a wood plank.

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A clean that measures up.

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Paul Roberts uses a band saw to cut lumber that will one day become a pair of skis.

Lithic’s skis are made by compressing several boards between two steel beams while glue that will bind them dries.

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outsource is the ski’s graphic artwork.

“In the age of Amazon, where you can get everything the next day ... , I think there’s a little bit of customer education that’s involved,” Bourgeois said. “We’re making a ski for you, not pulling it off of a rack. But since we can turn around an incredibly highquality ski very quickly, you can get a custom ski in two weeks.”

A majority of the company’s sales come from North Central Washington and its skis often end up on the region’s slopes.

“Ideally we want to go to Stevens and Mission Ridge and see 30 people in our skis, which is starting

to happen and that’s super gratifying,” Bourgeois said. “It’s mostly local — that’s kind of been the priority of our model. Start out local, then go regional, and then go national and international.”

Lithic doesn’t have a physical retail store so it moves product by word of mouth and online sales. The business has also developed partnerships with local ski destinations like Mission Ridge Ski and Board Resort to offer demos and provide sponsorships.

Mission Ridge marketing director Tony Hickok said watching Lithic grow over the past few years has been encouraging for the industry as a whole.

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Jasper Gibson photo

Top: Lithic Skis owners Paul Roberts, center, and Ty Bourgeois, right, at Stevens Pass Mountain Resort.

Left: Lithic Skis co-owner Ty Bourgeois skis near Stevens Pass Mountain Resort.

“We’ve had a really strong, close relationship with them and tried to support them as they were starting their business,” Hickok said. “We’ve been really excited to see their development and the impact they’ve had in our community.”

Lithic uses as many local materials as possible, such as wood from Lombard’s Hardwood Supply in

Jacob Martinez photo 32

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Wenatchee. Hickok said the company’s “think local” mentality is one of the main reasons their partnership began.

“Any opportunity we have to reach out to the community and partner with someone that has our same values, like an independent ski manufacturer like Lithic, is something that we absolutely seek out at every chance that we get,” Hickok said. “In a lot of respects, I think they’re a shining example of a small manufacturing success story that the community as a whole can be proud of.”

That desire to stay local has also had a big impact on the consumer, Bourgeois said. Skiers are increasingly willing to look beyond the big companies when shopping for gear.

“I think people are willing to spend a little more money on food, for example, when they know where it came from, and I certainly think that’s happening in this industry. We’re proud to be a part of that,” Bourgeois said. “I think Washingtonians in general have a lot of pride, so people are stoked when they find out there’s a ski company here making good stuff in the state of Washington.” F

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Snow thrills

OUTDOORS STORY BY CAMERON WOOD

Downhill skiing in North Central Washington

M

ission Ridge Ski & Board Resort had a sneak peak of the 2018-19 season with its first snowfall on Oct. 3. The planned opening date is set for Nov. 23, with Chairs One, Two and Three — dependent on snow.

You’ll find a “small-mountain vibe, big mountain skiing and riding” at Mission Ridge, according to its website. The ridge offers 36 designated trails, four chair lifts (one high-speed quad and three double chair lifts), two tows and 300 days of sun annually.

Visit the lodge, restaurant or midhill cafe to warm up. There are also lessons for all ages, and childcare for those not ready to hit the hill just yet.

Mission Ridge is eyeing an expansion. An added day-use parking lot, new lodge space and non-ski family activities are just a few on the list of key areas for improvement.

The new ski season begins unofficially with the Pray for Snow Concert

at 6 p.m. Nov. 3 in the parking lot behind Arlberg Sports in downtown Wenatchee.

Snow is also on its way to Steven Pass Ski Resort. The 2018-19 ski season is set to begin Nov. 21, depending on snowfall and accumulation. Season passes are on sale now; choose from five different passes with different levels of access, perks and benefits.

Steven Pass has provided 80 years of thrills on the snow-covered hills.

Like Mission Ridge, the pass received its first blanket of snow on Oct. 3, foreshadowing what skiers and snowboarders hope is a fun-packed season. There are events for everyone throughout the winter months — retro racing, 24-hour skiathons and more. If you’re looking for more snow recreation, visit the snow play area.

The sled and tubing area is open for play at no charge, plus snowshoeing terrain and backcountry touring is available to explore.

Mission Ridge Ski & Board Resort

Mission Ridge has built a reputation as a family friendly ski area.

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Stevens Pass Mountain Resort

The view of Stevens Pass Mountain Resort from across Highway 2.

Mike Bonnicksen

Garth Hinderer helps his son Asa in going up the rope tow at Badger Mountain Ski Hill.

Stevens Pass Mountain Resort

Groomed trails await skiers and snowboarders this season at Stevens Pass Mountain Resort.

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Info: Snowline: 509.782.5516; Phone: 206.812.4510;

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on Stevens Pass’ 1,125 acres of skiable terrain on two mountains that top out at 5,600 feet. Three lodges, five eateries, retail shops, ski and snowboard school, sales and rentals, lockers and equipment-check facilities, Nordic and snowshoe trails, and more.

Web: stevenspass.com

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meters of Nordic trails (some lighted at night) in four separate areas around Leavenworth, tubing hill, snowshoe trails, private and group lessons on weekends, and a vintage lodge available for rent. The Leavenworth hill also has the only ski jump facility on the West Coast.

Phone for Nordic conditions: 548.5477; Web: skileavenworth.com

offered winter recreation for more than 60 years. Beginnerto-expert groomed ski and snowboard runs provide 70 acres of terrain on a 3,000-foot hill. Skiers have a choice of Poma lift or three rope tows. Other amenities include a tubing hill, fireplace lodge and eatery, ski school plus equipment sales and rentals.

three lift options — two rope tows and a “A” Hill T-bar — with other trails branching from those main runs. Other amenities include a fireplace lodge and Lions Kitchen for snacks and equipment rentals.

Info: Phone: 745.8273; Web: skibadgermt.com

Info: Phone: 687.3167 or 682.3503; Web: echovalley.org or lakelandski.com

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Stevens Pass Mountain Resort

Groomed trails are nice, but some days at Stevens Pass Mountain Resort just call for fresh powder.

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Gordon Yen enjoys his ride down the sledding hill at Leavenworth Ski Hill.

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On the hill: Dry, Okanogan powder with little wait time.

On the hill: This family-oriented hill touts short lift lines

Ten runs on 300 acres offer 1,240 vertical feet and 10 cut runs of skiing on Little Buck Mountain. The hill provides one quad chairlift, one Poma lift and a beginner rope tow.

Other amenities include a terrain park, tubing hill, ski and snowboard school, equipment rentals and sales and a rustic day lodge — The Wolf Den — with a rock fireplace and concessions.

Info: Snow conditions: 509.557-3405; Office: 509.557.3401; Web: skitheloup.com

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and low ticket prices for its 10 runs on 80 acres of terrain.

Sitzmark offers all kinds of skiing — telemark, snowblading, snowboarding and cross-country — along with a ski school, equipment sales and rentals, and a day lodge with lunch counter, warming stove and fireplace.

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Liam Kapeikis, 14, rehearses with fellow skater Charli Berends, 12 for the WFSC annual Holiday Ice Show.

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NCW ACTIVITIES

STORY BY MAUREEN STIVER PHOTOS BY PAUL T. ERICKSON

An icy T tradition Local skaters prepare for holiday showcase

he ice rinks at the Town Toyota Center are home to a lively and vibrant organization.

While often under the radar of local sports enthusiasts, the Wenatchee Figure Skating Club (WFSC) boasts a healthy membership of youth and adult skaters.

There is no need to travel or wait for the next Winter Olympics to see impressive skating. Double and triple jumps, dazzling spin combinations and beautifully extended spirals can be seen daily during practice sessions.

Skaters from age 6 to over 50 glide across the ice learning and perfecting their moves. The coaching staff is led by directors Louise and Paul Kapeikis.

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Clockwise from bottom left: Liam Kapeikis, 14, takes coaching input from his sisiter Kaela Kapeikis, right, duing rehearsal with Charli Berends, 12.

Leonora Stivers, 14, of Wenatchee, leads a group of club mates during rehearsal for the WFSC annual Holiday Ice Show.

Santiago Soto and Ellie Anderson share a laugh during warmups for rehearsal.

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Tom Pichini, whose daughter Kiki is a club senior skater, moved here with his family last year. He says he finds the WFSC an exceptional program for a city of Wenatchee’s size.

“We came from the World Arena in Colorado Springs. It’s the top center in the nation. Coming to a town you’ve never heard of, you have no expectations. It was an eye opener.”

The Pichinis say they have been “very happy” with Louise and Paul’s coaching and believe the ice availability and quality to be superior.

The WFSC’s annual Holiday Ice Show will take place on the iFIBER ONE rink for three performances on Dec. 8 and 9. Skaters will perform large and small group numbers, duets and solos, in full costume with show lighting and on-ice sets.

“The show is a longstanding Wenatchee tradition,” says Louise.

“It’s a time for the community to see our skaters having fun. ... The skaters are always very happy. You see the camaraderie on ice and backstage.

Everyone is enjoying it.”

“We start planning the show in June,” says club president France Bedard. “The parents make it happen.

We use all their different strengths,” which range from baking cookies to building sets.

The outcome of all of this? “Not your typical kids’ ice show,” says set designer Brian Bolz. “It’s a wonderful amateur skating show that no one should miss.”

About 90 percent of club skaters get their start in the Learn to Skate program. After mastering basic skills, they join the WFSC for both group and private coaching. Daily free-style sessions are where the learning, practice and creativity take place.

For Santiago Soto, 14, skating is “a place I can come up with different ideas.” Year round training also makes for strong friendships and some playful rivalry.

“I challenge Santiago sometimes,” says 12-year-old Charli Behrends, who has been skating since she was 2. Her fellow skaters are “like my family. But we need more people.”

Competitions are a major focus for many skaters. Programs are learned in winter and spring, with competitions starting in May. The season culminates in October with the Northwest Pacific Regional Competition.

The annual Apple Ice Classic is hosted by the WFSC in June, but all other competitions require regular travel in the Northwest and occasionally to cities as far as Milwaukee, Wisconsin, and Salt Lake City, Utah.

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Clockwise from bottom left: From left, Ellie Anderson, Alanna Collins, Elizabeth Brazeau and Shannon Salter rehearse a number for the Holiday Ice Show.

Leonora Stivers, 14, of Wenatchee, ties on her ice skates adorned with whimsical animal soakies to absorb melted ice to prevent rust on her ice skates.

Wenatchee Figure Skating Club coach Louise Kapeikis, left, speaks with Charli Berends, 12, of East Wenatchee.

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“Some skaters travel for better competition,” says Louise Kapeikis. “Sometimes it’s to go somewhere fun.”

Last year, the WFSC was awarded the U.S. Figure Skating (USFS) National Showcase Championships to take place in July 2019. Louise Kapeikis describes the showcase as the artistic side of skating, with no scores for jumps, just artistry and interpretation of the music. The competition, she says, gives skaters the opportunity to compete at a national level, and both the club and the community will gain financially.

Sixteen skaters have already begun rehearsing a Showcase Group Production. Coach and competitive figure skater Alana Collins describes it as “a sixminute play on ice. A story is told through movement and acting.” Alana says the group has committed to a full year of preparation. Many skaters are also working on individual showcase programs.

For those ready to start skating, the Learn to Skate program is in full swing and welcoming new students. Between 350 and 400 skaters enroll each year. “LTS is general skating skills. After the basics, we direct skaters toward figure skating or hockey depending on their preference,” says Louise Kapeikis.

“So many skaters, parents and coaches have left a legacy for years that makes our program what it is today,” she adds. “It really takes a village and gets better every generation.”

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Advanced tickets for the Wenatchee Figure Skating Club’s Holiday Ice Show on Dec. 8 and 9 are available by donation at the public skating rink office at the Town Toyota Center or at the door before the shows.

For Learn to Skate and public skating information, visit towntoyotacenter.com or call 667-7847.

An ensemble of skaters from the Wenatchee Figure Skating Club rehearses the opening number for the annual Holiday Ice Show on the iFIBER ONE rink at Town Toyota Center.

A Local Phenom

Wenatchee Figure Skating Club members get pumped up before their rehearsal for the club’s annual Holiday Ice Show.

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By any statistic, 14-year-old Liam Kapeikis is more than the premier skater of the WFSC. He is tops in the region in his division and highly ranked nationally. He is coached by his parents, Louise and Paul Kapeikis.

“Liam has gone into the last two national competitions in his division with the highest scores from qualifying competitions. He is the current national bronze medalist at the

Intermediate Level”, says Paul.

For Liam, skating is more competitive than ever. “The jumps are harder. I can’t do them off just talent. I need to put more into the landing,” he says. Many weekends are spent in Vancouver, B.C,. with a group where boys need triple jumps to participate. Check.

But the WFSC is “my second family,” he says. “They encourage me and I try to encourage them, too.”

Liam is not only expected to return to Nationals in 2019 but is

being considered by U.S. Figure Skating to compete internationally this year.

As parent/coach, Paul says, “Part of Liam’s success is that he has learned self-control and the ability to be coached by anyone.” For now, Louise and Paul will continue as Liam’s primary coaches.

Liam’s next goal: “The top six at Novice level at Nationals in January.” And of his most challenging jumps ever, he says, “I have to believe I can do it.” F

Liam Kapeikis warms up during practice.

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THE VINE

STORY BY RICK STEIGMEYER PHOTOS BY PAUL T. ERICKSON

Errant Cellars:

Wine with spirituality

Errant Cellars’ red wines.

Owner and winemaker Megan Couture does it all at her boutique winery Errant Cellars in Quincy.

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A

fter graduating from Quincy High School and earning degrees in history and theology at Carroll College in Montana, Megan Couture was at a loss about what to do next. She drifted around, taking different jobs in Philadelphia and the Seattle area. She took a couple of

trips to Europe.

“I wasn’t sure what I wanted to do.

I wandered around trying to figure that out,” said Couture, now 35 and owner/winemaker of Errant Cellars winery in Quincy.

She returned to her hometown of Quincy in 2009 still searching for her

future. A chance meeting in a local wine bar led to a job as an apprentice to local winemaker Pete Beaumont, who was following his new passion for wine. She found that making wine was something she enjoyed, something that helped her make sense of her life.

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Friends gather at Errant Cellars in downtown Quincy.

Errant Cellars has grown its production from 32 cases in 2011 to 950 cases in 2017.

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A bucket of used Errant Cellars wine bottle corks are collected following tasting.

Wine was nothing new to her. It was an integral part of meals, part of her Catholic religion. As a Quincy High School student, she worked at Quincy’s well known restaurant, Idle Hour, then a steakhouse that had one of the region’s best wine lists, including a developing list of new Washington wines. She may have been too young to legally drink them, but she learned to appreciate and talk about which wines paired best with what foods. She enjoyed drinking wine with friends in college and afterwards.

Her later trips to Europe showed her how wine played an important part of European culture.

Working with Beaumont as he was starting Beaumont Cellars opened a door towards something she could do with her youthful energy that fulfilled her in ways she hadn’t expected. Under Beaumont’s tutelage and with the early success of his wines, she began to wonder if winemaking was something she could do on her own. Beaumont introduced her to the winemakers who had taught him: Mike Scott at Martin-Scott Winery, Allen Mathews at Malaga Springs, and others. They encouraged her to try making her own wines.

She did so, making a barrel of red wine in 2011. Bonded the following year, she sold all 32 cases in one day to family and friends, who encouraged her to continue.

“I was making a barrel of wine for fun,” she said. She called it “Henry’s Wine,” for her grandfather, Henry Neumann, a retired geologist who has no pedigree in wine but is “an amazing human being” who has long been a mentor. He later gave her a book, “The Spirituality of Wine,” which helped her tie her core values of craft, religion and conversation to the noble drink made from grapes.

“Everything comes from God — the plants, earth and water. The elements are all part of it,” Couture said about how her faith intersects with winemaking. “And definitely, prayers are involved when it comes to making wine.”

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Errant Cellars in Quincy boasts a small army of award-winning wines.

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After much thought and discussion, she named her winery Errant Cellars.

Each bottle of her wine carries the definition: Errant: 1: derived from the Latin errare -to wander 2: moving about aimlessly or irregularly, travel without cause or reason 3: straying outside the proper path or bounds She said the definition kind of fit what she was doing, where the industry was at the time and what grapes do as they become wine.

Every vintage, every bottle of wine has a different story to tell, and every occasion on which it’s enjoyed offers a unique story, often a revelry, for those who drink it, Couture said.

“There’s really nothing else like that. It’s a lot of work making wine, but I love it. I get to make it and others get to share it. I feel very fortunate to have a job that I love,” she said.

Couture sources grapes for her wine from three of Washington’s premier vineyard locations, Ancient

Owner/winemaker Megan Couture extracts juice from Syrah grapes at her winemaking room at her Quincy winery.

Lakes, around Quincy; Mattawa, on the famed Wahluke Slope; and Sunnyside, near the Rattlesnake Hills growing area. She works with small growers like Freddy Arredondo at Cave B Estate and Mike Thiede at Ginkgo Forest Winery to purchase grapes that are nurtured with care

and knowledge.

“There’s a lot of trust involved in buying fruit. You have to trust that growers are caring for the fruit as well as you would yourself. I’m not a grower, but I’m fortunate to work with some great people who are,” she said.

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Megan Couture has expanded her production facilities with the help of her landlord. She will store wine in the new building.

Errant Cellars production has expanded from that 32 cases in 2011 to 950 cases in 2017. She doesn’t plan to expand greatly. She can handle production and sales at the current level mostly by herself, with occasional help from family, friends and her fiancé.

“I like to keep things simple,” she said, referring to her natural style of winemaking and solo business model.

Couture specializes in crafting lush red Rhone Valley and Bordeaux-style varietals and red blends. She’s more recently branched off with a lighter Italian-style red, Sangiovese, and two unique whites, blending Riesling and Sauvignon Blanc in her crisp, refreshing Patio White, and Semillon and Roussanne in her fruity, off-dry Wanderer’s White. A barrel in the Errant tasting room topped with a dozen wine bottles draped with Gold and Silver medals attests to Errant Cellars’ standard quality.

Couture is in the process of expanding her tasting room, event center and production center at 15 B St. SE in Quincy. An all-new building will provide more storage space, room for 56

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November / December 2018

Couture tastes Syrah juice during the crush process at Errant Cellars. larger indoor and outdoor events, a professional kitchen leased to a commercial caterer and an outdoor crush pad.

Couture said she hasn’t revised her original five-year plan other than to continue making the best wine she

can while honoring the history and spirituality of a craft that has grown over a thousand years.

“You can’t know everything.

There’s always more to learn if you just listen,” she said. “Wine is never boring.” F

UPON FURTHER REVIEW

Errant Cellars 2016 Carménère I imagine this Carménère will be a popular wine in the Errant Cellars tasting room in Quincy. Carménère is still new to many wine drinkers and this one is fun to try because it is a nice version from winemaker/owner Megan Couture. It’s still young, so I opened it and let it sit on my counter overnight. This allowed the tightly woven fruit to unravel and reveal aromas of cherries covered with raspberry sauce. The mouthfeel is full, with integrated tannins and bright, sour cherry flavors mixed in with slate and herbs. There’s a slight note of Carménère’s signature pepper but it’s deeper in the background.

Bitter cocoa creates a satisfying finish.

South American cuisine will pair well with this wine. I tried it with al pastor pork.

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UPON FURTHER REVIEW

A TASTE OF NCW WINES WITH BARB ROBERTSON

Ancestry Cellars 2014 di Donato Sangiovese, $27

Patterson Cellars 2017 Melange Blanc, $24

Plain Cellars 2014 Petite Sirah, $35

Sangiovese is a wonderfully accessible wine. The fruit is usually bright and the tannins are in check, which is one of the reasons I wanted to review Ancestry’s di Donato for the holiday season. Di Donato is part of the winery’s heritage series and honors the winemaker’s great grandfather.

I thought this was an appropriate choice as we get together with family in the upcoming weeks. The wine has aromas of pie cherry and incense.

The flavors bring more depth to the senses and include cranberry, dark cherry, a hint of herb and dusty cocoa. A juicy, medium-bodied texture ensures compatibility with a wide variety of dishes — perfect for winter gatherings.

Roussanne and Viognier, originally from France’s Rhone Valley, are traditionally blended together.

However, Patterson included the Burgundian varietal Chardonnay for an unexpected twist. The result is a softly powerful feminine-styled wine. The grapes come from esteemed Ciel du Cheval, Dineen and SageCliffe vineyards . The aromas remind me of B&B fruit stand and orchard with a variety of peaches and apricots. The palate expands on the fruit stand image with pears, Granny Smith apples and caramel.

The chardonnay keeps the acid level up in the wine, which adds liveliness and keeps the fruit singing in your mouth. Keep the Melange in mind as you think about gatherings.

It’s food friendly and should appeal to a wide variety of people.

In case you are new to wine, I’d like to point out that Petite Sirah is not Syrah. Although it has some Syrah parentage, it is its own grape varietal.

In fact, its true name is Durif. I’m sure a marketing person somewhere down the line decided they didn’t like Durif and that Petite Sirah would sell more bottles. The grapes are smaller than most, which increases skin contact during the magical winemaking process. This is what gives Petite Sirah its deep, dark color. The aromas in this wine lift up with black plum and dark berry. The mouthfeel is dense with more dark fruit, a hint of lavender and mint with a mocha finish. This would pair up with a fatty meat dish quite well.

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 58

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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 2011-18 Wenatchee Wine & Food Festival wine competition, the 2017 and 2018 Cascadia Wine Competition and the Washington State Fair 2015-16.

Gold File this one under operator error. I goofed by not including a Gold Medal-winning wine from Stemilt Creek Winery among the list of winners in the September-October Foothills issue. My apologies to owners Kyle and Jan Mathison, winemaker Richard Hood and the rest of the Stemilt Creek Winery staff.

— Marco Martinez, editor

Cabernet Sauvignon Stemilt Creek Winery

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Pick A Winner In-depth, award-winning coverage delivered to your home every day.

2015 A Day’s Work Cabernet Sauvignon, $26 Judges’ comments: Winemaker Richard Hood shows some deft skills with this wine, which opens with aromas of cherry candy, strawberry jam and dusty oak. It follows with flavors of bold fruit, licorice and black cherry, featuring smooth tannins that lead to a good finish. (459 cases, 15.4% alc.)

Wenatchee tasting room open 11 a.m. to 6 p.m., Monday through Saturday; 11 a.m. to 5 p.m. Sunday; hours change seasonally 110 N. Wenatchee Ave. (509) 665-3485 stemiltcreek.com Leavenworth tasting room open noon to 6 p.m. Monday through Wednesday; noon to 7 p.m. Thursday through Saturday; 11 a.m. to 5 p.m. Sunday; hours change seasonally 617 Front St. #4A (509) 888-5357 stemiltcreek.com

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THE BUZZ STORY AND PHOTOS BY HOLLY THORPE

Cold weather cocktails use all the flavors of the season, including lemon, orange, ginger, anise, cinnamon and clove.

A spiced hot chocolate and rye whiskey shot, rimmed with cinnamon whipped cream.

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Seasonal cheer November / December 2018

Cold-weather cocktails to warm the spirit

F Visit

buzzncw.com

all and winter are meant for coziness — and your cocktails should be no exception. All the flavors of the season lend themselves to warm cocktails. I’ve picked four of my favorites for you to try. They’re great for a snowy night by the fire, or, if you’re feeling that holiday goodwill, for sharing with your guests.

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Hot toddy 1.5 oz whiskey .5 o z fresh lemon (or to taste) 1 generous spoon honey (or to taste) 3-5 pieces (quarter-sized) ginger (optional) Black tea (optional) Cinnamon stick (optional) This recipe is best when you taste as you go. If you like heat, fresh, raw ginger is best, and I tend to let it steep with the tea before I add my whiskey (I prefer bourbon) and lemon.

Squeeze lemon into your favorite mug and add a spoonful of raw honey.

Top lemon, honey and ginger with hot water. Throw in a black tea bag and add whiskey once it’s steeped for a few minutes. Stir well and garnish with a cinnamon stick for an extra kick.

Adjust fresh lemon and honey to your sour or sweet preferences and enjoy.

Yield: 1 serving

Peppermint hot chocolate 8 o z hot cocoa (store-bought or homemade) .5 oz peppermint schnapps .5 oz hazelnut liqueur 1 dash angostura bitters Marshmallows (optional) Candy cane (optional) For either store-bought or homemade cocoa, use milk or a milk alternative. Add a half-ounce of a high-quality peppermint schnapps. I prefer Rumple Minze. Despite being 100 proof (50 percent alcohol), it tastes just like a candy cane, and isn’t too syrupy. Next, add a half ounce of hazelnut liqueur. The best-known brand is Frangelico. This adds a little bit of nuttiness and vanilla, without overpowering the peppermint. Add Angostura bitters for a bit more clove and allspice flavor. Stir well and top with marshmallows (I toast mine with a little blowtorch or using the broil setting in my oven, or, ideally, using a campfire). Finally, garnish with a candy cane.

Yield: 1 serving

Spiked cider 8 oz apple cider (non-alcoholic) 1.5 oz whiskey or vodka or rum 5-p lus apple slices (Honeycrisp or another sweet variety are best) 62

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Spiced apple cider, simmered with cinnamon, anise and fresh apple slices and spiked with a shot of vodka, rum or whiskey.

Hot chocolate with peppermint and hazelnut liqueur, topped with toasted marshmallows and garnished with a candy cane.

A hot toddy made with lemon juice, honey, cinnamon, ginger and a shot of bourbon.

Cinnamon stick 1 dash angostura bitters (optional) Cloves and star anise (optional) Heat either store-bought or handpressed apple cider and simmer for 5-10 minutes with apple slices, a cinnamon stick, a pinch of whole cloves and one or two star anise. Without straining, pour contents into mug and add one dash Angostura bitters for a pinch of allspice flavor. Finally, add either vodka, rum or whiskey. Seriously, all three of these spirits pair well with a spicy, fall-flavored apple cider. Stir and enjoy.

Yield: 1 serving

Fancy spiced hot chocolate For hot chocolate:

4 cups half and half 2 cinnamon sticks 1 tablespoon whole cloves Or an ge peels (from one half to whole orange) 1.7 5 cup bittersweet chocolate morsels (10-oz package) 6 oz rye whiskey This super-decadent and flavorful hot chocolate can be served by the mug or as a sippable shot. Simmer half and half with cinnamon sticks, cloves and orange peels on low heat for 15-30 minutes, stirring regularly. Strain out cloves, orange

Homemade spiced hot chocolate made with rye whiskey and topped with cinnamon whipped cream. peels and cinnamon sticks and leave on low heat. In a double boiler, melt down the chocolate morsels. Once the chocolate is completely melted, add to spiced half and half and stir continuously until smooth. To serve in a mug, add one cup hot chocolate mixture to a mug, stir in 1.5 ounces of rye whiskey (I prefer rye because it’s naturally spicy) and top with cin-

namon whipped cream. To serve as a shot, rim shot glass with cinnamon whipped cream, add .5 ounce rye to a shot glass and top with hot chocolate.

Stir well. For a sweeter hot chocolate, use semi-sweet chocolate or half semi-sweet, half bittersweet.

Yield: 4-plus servings

For cinnamon whipped cream:

2 cup heavy whipping cream .5 cup brown sugar or powdered sugar 1.5 teaspoons cinnamon 1 teaspoon vanilla Combine all ingredients. Beat in chilled bowl until stiff peaks form.

Spoon on top of hot cocoa. F November / December 2018

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