FOOD ISSUE
MAGAZINE
Savory Sauces Ornamental Garden Herbs Casa Vittore Cooks Up Crêpes MARCH
2013
Burge
rs!
A SPECIAL INTEREST PUBLICATION OF THE YAKIMA HERALD-REPUBLIC DISPLAY MARCH 1, 2013 • YAKIMAMAGAZINE.COM
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March 2013
Five Day Fix 50 Make your week less hectic — and more delicious — with these five easy recipes. PHOTO BY JENNIFER DAGDAGAN
FEATURES
Home & Garden
44 We asked around for folks’ favorite “off the radar” burger joints. Here are five of our favorites.
68 Herbs can be more than tasty — they’re beautiful additions to the garden, too. 74 Snoqualmie Falls — and Salish Lodge — is a dramatic place to take some time off.
36 Yakima Avenue’s Casa Vittore is part restaurant, part creperie and part local hot spot.
67 Four easy sauces that are the perfect addition to your next sandwich or steak.
16 Bruce and Tish Morford’s Lower Valley remodel produced a dream farmhouse kitchen.
Community
58 Yakima’s Meals on Wheels program delivers nutrition to needy seniors.
Travel
Food & Drink
24 Yakima Craft Brewing is paving a path for the local craft brewing industry.
Art REGULARS
Notes from Yakima | 10 Contributors | 12 Fresh Sheet | 22 City Scene | 80 Calendar | 84 Interview | 86
14 Who says food can’t be art? One look at this Chocolate Molten Torte will convince you. 30 Local artist Jason Graham talks about his life’s work and inspiration.
ON THE COVER A burger basket from Union Gap’s Pepp’rmint Stick drive-in PHOTO BY CHAD BREMERMAN
6 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
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A BreAth of fresh Air Phillip I. Menashe MD
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March 2013
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VOLUME 5 • Issue 2 March 2013
Niche Products Manager Robin Salts Beckett
Chalet Mall Gailon L. Gentry, aams Financial Advisor 966-4475
Valley Mall Lori Nay, aams Financial Advisor 452-4768
3911 Castlevale Road Gary Lackey, II, aams Financial Advisor 457-3701
Publisher Sharon J. Prill
Coordinator Jill St. George
Vice President of Sales James E. Stickel
Staff Writer Scott Klepach Jr.
Editor Bob Crider
Design & Illustrations David Olden Chief Photographer Gordon King Photography Sara Gettys George May
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24th & Nob Hill Blvd Brian Levitan Financial Advisor 453-5936
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YAKIMA MAGAZINE 114 North Fourth Street • Yakima, WA 98901-2707 509.577.7731 • www.yakimamagazine.com Published every other month by Yakima Herald-Republic © 2013 Yakima Herald-Republic. All rights reserved. The magazine accepts no responsibility for unsolicited manuscripts or artwork; they may not be returned.
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March 2013
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Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know? — Julia Child
Robin and Jill cook up the next edition. PHOTO BY CAL BLETHEN
UNTIL A FEW YEARS AGO, dinner at my house was a long, cumbersome affair. I love to cook (I love to eat even more), but I wouldn’t decide what to make until I was home from work. Pulling one of my favorite cookbooks off the shelf — usually something from Ina Garten — I’d flip through the pages until something jumped out at me. Of course, it wasn’t until then that I’d realize I was missing a few ingredients, which sent me to the grocery store. On the bright side, my husband and I usually sat down to eat about the time prime-time television was in full swing, but that meant we were washing dishes rather late. So we decided to invest in a couple of very good new cookbooks, promising great meals in 30 minutes or less. That decision, we joke, saved our marriage. And our evenings. Jill has had her own kitchen mishaps. About four years ago, as a new mom, she
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made meatloaf for the first time. “I should have just asked my mom for a recipe, but instead, I Googled a recipe with way too much brown sugar,” she says. “It was awful. We couldn’t even look at each other without laughing when taking a bite.” For whatever reason, rather than throwing it out, Jill left a note on the counter saying, “Don’t eat the meatloaf in the refrigerator. It’s horrible.” The meatloaf has been a family joke ever since. Nowadays, though, Jill is a terrific home cook and regularly whips up delicious recipes that she features in her blog on yakimamagazine. com. We hope this Food edition of Yakima Magazine helps you avoid your own kitchen fiascos. Pam Edwards’ Five Day Fix is reason enough to keep this issue close at hand — even on your cookbook shelf. We’re also featuring recipes for four of our favorite sauces — both from readers and ourselves. A question on Facebook about
favorite burgers prompted our profile of “off the radar” burger joints, and we also sat down with the folks who started Yakima Craft Brewing. Also, don’t miss how the local Meals on Wheels organization is helping deliver nutritious meals, and friendship, to senior citizens in need. This might be our favorite issue (that is, until the Wine edition in April), and we hope you enjoy it too. Be sure to check in with Jill on her blog at yakimamagazine. com, and do send us your comments and ideas. We love to hear from you. Until then, bon appetit!
Robin & Jill rbeckett@yakimaherald.com jstgeorge@yakimaherald.com
“Something with “lobster and chocolate!” Yakima Magazine asked – Sarah M. its Facebook fans, “Imagine Madagascar prawns. Yum!” – Debra Y. “osso bucco!” – Danielle B.P. you’ve won the opportunity to have a world-class chef “Delicious vegan food” cook you dinner. What “Something wild, exotic and – Yamileth C.L. from the SEA!!!!” would be on the menu?” – Stacy B.
10 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
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CAROL BARANY Arriving in Yakima 31 years ago from Buffalo, NY and 15 feet of snow, Carol and her husband John found paradise on 1 1/3 acres just west of Franklin Park, where they raised three children and became Master Gardeners. CHAD BREMERMAN has been shooting pictures for the past eight years for his own company, Portraits for a Lifetime. Chad is married to Julie Bremerman and has two daughters, Hannah, 11, and Emma, 9. KEITH CAFFERY EFFLER is a commercial photographer living in Yakima with his wife, Stephanie. You can find Keith’s work at cafferyphoto.com. CHRISTINE CORBETT CONKLIN, a writer and editor who owns Media Northwest, was born and raised in Yakima. She enjoys travel, reading — and most anything chocolate! JENNIFER DAGDAGAN is the mom of three amazing kids, as well as a photographer, artist and musician. She lives in Yakima and runs her photography business from her home.
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NAVID ELIOT is a recent Yakima transplant from Seattle. He is a working artist, songwriter and musician with his band Not Amy.
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MELISSA LABBERTON has been freelance writing for the past 20 years. With a bachelor’s in theater from the UW, she has been an active performer and director for the Warehouse Theatre of Yakima.
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ANDREA MCCOY Having made her home in Yakima five years ago, Andrea lives with her husband and three young children. With a degree in journalism from Western Washington University, she does writing and public relations for non-profits around the Valley, wrangles toddlers and as a novice cook, can often be found in the kitchen testing out new recipes.
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Be sure to pick up some of Stein’s delicious Traeger BBQ sauces
Stein’s 12 | YAKIMA MAGAZINE • yakimamagazine.com
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PAM EDWARDS moved to Yakima four years ago to enjoy the light and beautiful horizons. She believes style is ART and connects us all.
WENDY WARREN, a lifelong Yakima resident, has a passion for writing and creative endeavors. She teaches writing, explores art and shares life with husband Terry and their cat Picasso.
March 2013
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DESSERTS
PHOTO BY CHAD BREMERMAN
Artistic Edibles Zesta Cucina’s Chocolate Molten Torte
Lately we’ve noticed that Zesta Cucina is whipping up desserts that are not only delicious, but gorgeous. This Chocolate Molten Torte is a play on opposites: both cold and hot, smooth and crunchy. The rich torte, with a “molten” filling of chocolate, is accompanied by gelato that’s frozen with liquid nitrogen. When struck with a spoon, the gelato cracks like a rock. The result is a decadent paradox of flavors ... and a work of art. Zesta Cucina • 5110 W. Tieton Drive, Yakima 509-972-2000 • zestacucina.com
To see Zesta’s deconstructed hazelnut chocolate mousse, visit yakimamagazine.com
14 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
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yakimamagazine.com • YAKIMA MAGAZINE | 15
HOME & GARDEN
ABOVE: Tish and Jim Morford’s new kitchen includes rustic pendants, “tractor” stools and two colors of granite. LEFT: Before the kitchen had fluorescent lighting and dated appliances.
16 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
Open Concept Living BY MELISSA S. LABBERTON PHOTOS BY CHAD BREMERMAN
W
WHEN JIM MORFORD, A LOWER Valley farmer, built his 1,800-square-foot ranch style home in 1983, he probably didn’t consider that he and his wife, Tish, would eventually be facing an empty nest. But beginning last year, the couple’s children had begun flying off to their own life’s adventures, and the Morfords felt this was the time to make some changes themselves. They completely remodeled the main living space of their ranch house to make a modern and functional kitchen/ great room, where their growing extended family could gather. Although Jim built the original structure, he and Tish were wise enough to know that blowing out a large part of the home without the help of professionals could have caused a disaster of huge
March 2013
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HOME & GARDEN LEFT: Before, the view to the family room was obscured by a wall and a decorative spindle barrier. BELOW: The view to the family room after the remodel.
ABOVE: Before, looking toward the kitchen.
18 | YAKIMA MAGAZINE • yakimamagazine.com
proportions. Hiring an experienced architectural draftsman, contractor and interior designer, the Morfords saved not only headaches, but time — and probably even money. Before knocking down walls or tearing out cupboards, they employed Marty Schoolcraft, a Yakima architectural draftsman, to draw up the plans for the great room. “The Morfords had some idea of what they wanted,” Schoolcraft said. “They wanted to open up the space, but didn’t know how to do it.” Before creating the preliminary design, Schoolcraft studied the home’s structure. He kept in mind what his clients envisioned,
while considering the integrity of the original house. When the Morfords saw Schoolcraft’s drawings, they couldn’t believe how he’d merged the old with the new. Since Tish and Jim had hired Eric Clark of Clark Custom Remodeling several years earlier for a bedroom suite addition, they were confident that he and his crew could easily handle the second, much more complicated project. To create an open concept floor plan from the original rabbit warren of rooms with partitions dividing them, Clark removed a fireplace on a central wall that took up most of the living room. Ceiling beams, pantry, sunken floor, breezeway, laminate counter tops and white cabinet doors all bit the dust as well. March 2013
LEFT: The living room’s table, which has a “live edge,” was a collaboration between designer Tanna Barnecut and The Pine Shop’s Nate Sabari. BELOW: Tish and her dog, Andy.
As the construction phase roared into gear, the homeowners suddenly realized that they’d need to start making important décor decisions, including what flooring, paint, lighting and furnishings to use. Tish admitted she was a bit overwhelmed. “I was having a panic attack,” she said. But an Internet search led her to local interior designer Tanna Barnecut, and Tish hired her to help. She and Jim were especially thrilled to find a decorator who specializes in space design. Coming onboard mid-construction, Barnecut reassured her clients that what appeared as a cold, cavernous barn, could indeed become a contemporary, open concept room, including many functional areas within the larger space. Four months later, the remodel was finished and the Morfords love the results. The home now encompasses about 3,200 square feet, with a kitchen Clark updated with custom alder cabinetry, granite countertops, neutral tile floors and stainless steel appliances. His crew also enlarged the kitchen’s island and created a bay window kitchen nook with a built-in bench. Tish is pleased with her new pantry cabinets that she’s filled with her homecanned peaches and tomatoes. The two tractor seat stools at the kitchen island have become a favorite of their grandchildren and are subtle reminders that this sophisticated home is on a working farm. To separate the centrally located dining area, Barnecut suggested a custom-made area rug with a dark brown border, made to fit Tish’s grandmother’s antique dining table and matching chairs. Clark’s master carpenter, Leon Aussink, built the adjacent March 2013
yakimamagazine.com • YAKIMA MAGAZINE | 19
HOME & GARDEN
ABOVE: The built-in buffet seating surrounds a hammered copper table. LEFT: The family room’s picture wall, with a rope and pully lamp on a side table.
20 | YAKIMA MAGAZINE • yakimamagazine.com
granite-topped buffet, with its two tall ripple-glass fronted cabinets that display the family’s china. Three fruit paintings by local artist Marcia Blevins hang between the cabinets, pulling all of the design elements together and making this space perfect for family celebrations. The living room probably best showcases Barnecut’s design expertise. The Morfords made it clear that they wanted a spot to relax that was warm and inviting. The bisque wall-to-wall carpet helps delineate the area. Barnecut created a neutral palate with gray rustic stones for the floor-to-ceiling gas fireplace, alder woodwork and brown-toned furnishings. But Barnecut also convinced Tish that the room needed a signature piece to make the décor “pop.” “Tanna found a large cross-section piece of broadleaf maple wood in Seattle,” Tish said. Then Barnecut collaborated with Yakima artisan furniture maker Nate Sabari to make it into a
March 2013
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fabulous coffee table. Although it took three men to haul the heavy table into the house, it makes an amazing focal piece for the room. Tish gave the living room her personal touch by hanging a fun montage of framed family photos all taken from the back. No matter how perfect a home’s decor, if it doesn’t include an element of the owner’s passion for the life they live, it’s just a room without a heart. With the help of the professionals who listened to what their clients really wanted, Tish and Jim Morford have beautifully reimagined their home, making room for a very happy future.
To see more pictures, visit yakimamagazine.com
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fresh sheet TEXT & PHOTO BY ROBIN SALTS BECKETT
W
hen I was a teenager I had my wisdom teeth removed. What I remember about the experience wasn’t the procedure, though, but going out to dinner at Cafe Melange, then called Deli de Pasta, while I was recuperating. I had the manicotti — easy to eat after the minor torture my mouth endured. The manicotti was a savory reward, and about that time in the early ‘90s my family began frequenting the Front Street restaurant. Over the years, as menu items and owners have come and gone, we’ve made Cafe Melange our place for birthdays, anniversaries or special evenings. It was where my husband first went to dinner with my parents (hilarity ensued). The night before I was scheduled to deliver my son, we treated ourselves to dinner and dessert there. And while I recovered from a cesarean section later in the week, the lovely owner at the time delivered two meals to our hospital room. (I don’t remember what we ate. But my husband says we had a vegetarian lasagne, the dijon tenderloin and a bottle of pinot noir). It was a little like Cheers: We became such regulars that the staff usually sat down and chatted with us for a while. But a growing family and careers over the last few years have made it difficult to enjoy it since Alice Mathews, its current owner, bought the tiny eatery in 2010.
22 | YAKIMA MAGAZINE • yakimamagazine.com
Cafe Melange Recently I ran across Cafe Melange’s new website (yakimacafemelange.com), and I thought it was high time for a visit. The interior is as bright as ever, and I find the tables facing the front bay windows are the most pleasant, with their view of the cobblestone street. I wasn’t so pleased to see that the dijon tenderloin, hands-down my favorite dish on the menu, is no longer being offered. But sometimes one must find new favorites. On our first lunch trip I ordered the crab wonton pizza ($12), which is topped with its title ingredients plus sweet chili cream cheese and green onions. I also ordered a green salad ($3). While the pizza is a little on the small side, adding the salad made a filling lunch. What made the pizza delicious is what makes every pizza delicious: the toppings. I’ve said before that I’m a pushover for the sweet and savory combination, and the soft crab, rich cream cheese, sweet chili sauce and sharp green onions balanced each other well. Crunchy wontons added some texture that was missing in the pizza crust (during our next visit my husband’s pizza was perfectly crispy). The salad is
probably my favorite in Yakima, all because of Cafe Melange’s popular house dressing: creamy Italian. Smooth and cheesy with just a little bit of bite, the dressing always takes me back to the first time I ate at this little bistro. On our next visit I ordered the gorgonzola stuffed cheeseburger ($12) with grilled onions. Oh, my. Sweet, tangy and delectable. Paired with that dynamite salad, which is included with the burger, it was a bit too much for a mid-day meal. Which made adding the “half and half” appetizer ($11) of focaccia bread, goat cheese, roasted garlic, red peppers and two tapenades completely over the top. But this time we’ll be back sooner rather than later. I’ve got to find my new favorite, and searching is half the fun. Cafe Melange 7 N. Front St., Yakima 509-453-0571 yakimacafemelange.com Mon.-Thurs., 11 a.m.-9 p.m. Fri.-Sat., 11 a.m.-10 p.m.
March 2013
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yakimamagazine.com • YAKIMA MAGAZINE | 23
FOOD & DRINK
BY ANDREA MCCOY PHOTOS BY KEITH CAFFERY EFFLER
24 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
OPPOSITE: Yakima Craft Brewing’s Jeff Winn. LEFT: Yakima Craft uses Grant’s original copper brew kettle.
Brewing up Business
A
AFTER YEARS in the fast-paced world of high technology, beer enthusiast and avid home brewer Jeff Winn turned his passion into a business. Winn started Yakima Craft Brewing Company in 2007, partnering with Yakima’s Chris Swedin and several family members to launch his dream. On the tails of his 40th birthday, Winn and his family moved to Yakima from Portland to embark on the grand adventure of small business ownership. The craft brewing industry is on the rise around the nation, growing every year in part due to an interest in natural, sustainable and local goods. Yakima was perfect for starting a brewery, located in the center of the nation’s hop growing region and vastly underserved when it comes to craft beer. Although several microbreweries are now within
March 2013
an easy drive, among them Ellensburg’s Iron Horse, Sunnyside’s Snipes Mountain and Prosser’s Whistran and Horse Heaven Hills, six years ago Yakima didn’t have a single microbrewery in the city limits. “When you say ‘Yakima’ in beer circles, it means hops,” Winn said. “Yakima is perfectly poised for craft beer. It wasn’t a coincidence we named our brewery Yakima Craft.” Through a connection at New Vision/Yakima County Development Association, Winn was introduced to local brewer Chris Swedin, the former Grant’s Brew Pub brewer, who learned from Bert Grant himself. Winn and Swedin hit it off and formed a partnership. “Things gelled right away,” Swedin said. Swedin had access to Bert’s original all-copper brew
yakimamagazine.com • YAKIMA MAGAZINE | 25
FOOD & DRINK
CLOCKWISE FROM ABOVE: Winn describes the brewery’s expansion, which is in the works. • The lineup of beers inside Yakima Craft’s Taproom. • Swedin and shift brewer A.J. Keagle measure the “gravity” of a finished beer.
26 | YAKIMA MAGAZINE • yakimamagazine.com
kettle, which they still use today, crafting just 3.5 barrels of beer per batch in a small facility located in a Northwest Yakima industrial park. “A brewery doesn’t need a fancy location — the more industrial the better for beer culture,” Winn said. And industrial it was. Upon leasing space at 2920 River Road in early 2008, Winn spent the better part of two weeks standing on scaffolding to scrub the ceiling clean in preparation to move in brewing equipment. Methodical and intensely detail-oriented, Winn was committed to starting off small: a small space, small batches of beer and a small tap room. As with most small-business owners, Winn wears multiple hats. He not only brews the beer, he also does the graphic design for labeling and signage, manages the financials and does the marketing. He also hits the streets selling his beer to restaurants and retail establishments. Yakima Craft can be found locally at a variety of locations including Rosauers, The Beer Shoppe, Red Robin, Gilbert Cellars and Birchfield Manor.
March 2013
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His dedication has paid off. In 2009, just one year into full operation, Beer Advocate magazine awarded Yakima Craft Brewing a rare A+ for its IPA. “We like beer with body and character,” said Winn. “We think that every beer should be phenomenal and each one should represent you. We brew what we like and if people follow us and like it, that’s a good thing. At the end of the day, the beer is what’s important.” With growing regional recognition and a loyal local following, the Yakima Craft team has grown to three full-time employees and two part-timers. They brew five days a week just to keep up with demand, and the tiny tap room serves up beer six days a week. “Brewing is science and art,” Winn said. “Science is very important but the art is essential. I think it’s important to find what you’re good at and stick with it.” 09.288046.YM.O
March 2013
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FOOD & DRINK
Winn and Swedin are fanatical about the details. Each recipe is developed with precision and care. “It helps we have similar taste. Most of our beers tend toward a Northwest style, nice and hoppy,” said Swedin. And, he adds, they follow their recipes to a T. With growth comes expansion, which is under way now. Slated to be finished in May 2013, Yakima Craft Brewing will go from brewing just 3.5 barrels (108 gallons) to 20 barrels (620 gallons) per batch — a 471 percent increase. The increase in production will allow the brewery to expand its reach over the Cascades and tap into the Seattle market. Winn’s long-term hope is that Yakima will become a focal point regionally for beer tourism. And his dream might not be that far off. With the newly opened Bale Breaker Brewing Company in Moxee and Hop Central Brewing Company in the works for downtown Yakima, craft beer is making a name for itself in Yakima. New Vision President and CEO Dave McFadden agrees; a thriving small business is good for the entire community. “Jeff is a great guy who had a great idea that made a lot of sense,” McFadden said. “When I met him back in 2007, it was easy to see how he was going
28 | YAKIMA MAGAZINE • yakimamagazine.com
to get off the ground and be successful. It’s a great story for our community: Winn brought the microbrewery back.” And beer culture, as Winn calls it, is an open collaborative community. Brewers often trade industry secrets, helping each other whenever possible. When Winn heard fellow home brewing enthusiasts were getting ready to make the plunge into the microbrew industry, he was quick to offer encouragement and insight. “Yakima is a mecca for hops, yet why don’t we have more breweries?” said Carol Vanevenhoven, owner of Hop Central Brewing Company. With encouragement from Winn and a second-place finish in New Vision’s new business competition, the Enterprise Challenge, Carol and her husband Karl have embarked on opening their own brewery. Planning to be up and running by the Fresh Hop Ale Festival this fall, the Vanevenhovens have long been committed to being a part of Yakima’s downtown revitalization. “You don’t get into craft beer business unless you have a passion for it,” Winn said. “Every day I think to myself, ‘I love it; I wouldn’t want to do anything else.’”
March 2013
CLOCKWISE FROM OPPOSITE: Winn, Swedin and Keagle inside the brewery. • A glass of beer is reward for a full day of work. • Kegs stacked inside the brewery.
Taproom at the Brewery 2920 River Road, No. 6, Yakima 509-654-7357 yakimacraftbrewing.com Hours: Mon.-Thurs., 4-8 p.m. Fri., 3-10 p.m. Sat., 1-10 p.m.
09.286456.YM.O
March 2013
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ART
BY SCOTT KLEPACH JR. PHOTOS BY SARA GETTYS
Jason Graham: Pieces of an artist Jason Graham is an artist who can pull delicate lines and details from the face of the stones he works on.
A
30 | YAKIMA MAGAZINE • yakimamagazine.com
ART SCHOLARS often look at the text, context and subtext to reveal the multiple meanings of a piece. The same can be said about examining an artist like Yakima’s Jason Graham. Though Graham has built a resume of working in various jobs, he is above all an artist. “Creating for me is like breathing. It’s not something I can stop doing,” he says. “A professor asked me why I create, and I said, ‘Because I have to.’ ”
Graham, 37, has experimented with various media, but over the years has gravitated toward drawing, painting and rock carving. Even so, as many artists understand, he can’t quit his day job as head manager at Yakima Cinema. After graduating from Davis High School in 1993, Graham bounced around to several colleges until 1997, when he and his wife, Angi, landed at Oral Roberts University in Tulsa, Okla. “I said, if you’re going to apply,
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I will, too, not thinking I’d get accepted,” says Graham. But accepted they both were, and the couple packed all their belongings into a Honda Accord and moved to Tulsa to begin a new leg of their lives. Angi completed her degree in studio art, with an emphasis in ceramics. Jason changed his major four times, jumping from theology, graphic design and art education before finishing a studio art degree with an emphasis in painting.
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ART
Graham works on cleaning up some details of a portrait of Mary carved into a rock at his kitchen table.
“I had asked myself, what do I really want to do?” he says. Then, one day in 1998 as he was driving along Interstate 5 near Everett, he observed the sun beginning to set on the mountains. A thought struck him: “I don’t know if it was a voice or an urging. I needed to get dirty in what I did.” Though he wasn’t sure what that meant at first, he had been drawing his
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entire life; so he decided to “jump in with both feet” with painting. “I had never done it before,” says Graham. “Painting is 90 percent drawing, and I thought, well, that gives me a leg up, then.” Both of Graham’s parents were artistic, and as a boy he drew airplanes, dragons and scenes of war. Early on he had a realization about his talent.
“I found out I was a fantastic copier,” he says. “If I sat in front of something, I could copy it. So that’s how it began.” At Oral Roberts, Graham established a kind of link to Pietro Annigoni, who is considered one of the last great Italian master artists of the 20th century. Graham’s instructor, Lee Shortridge, had studied under a fresco painter named Ben Long, who was one of Annigoni’s students. March 2013
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“Six degrees of random artists,” Graham muses. In Oklahoma, Graham was part of the team of artists that spent two years working on a 12- by 175-foot mural called Allegories of Redemption. In 2002 the art deco mural, which was created in Tulsa, was moved close to the site of the 1995 bombing of the Alfred P. Murrah Federal Building in Oklahoma City. The mural’s theme is one of redemption. Nathan Opp, assistant professor of art at ORU and Graham’s former teacher, witnessed Graham’s decision to get dirty with his work. “He became more explorative,” says Opp, who has maintained a friendship with his former student. “He wanted to play and get very physical with the material.” The Grahams returned to Washington state just four days after they graduated from ORU in 2002. Their son, Josh, was born in July 2001, and the couple wanted to live closer to family. Fresh out of college with a new family of their own, they also needed money. Jason took a job in Seattle with a company that designs fabric for the airline industry, and soon after the family moved to Bellingham, where he ran an equipment rental yard at an oil refinery. Graham is used to taking on odd jobs. Over the years he has worked at an Alaskan cannery, in construction, handling hazardous materials and has made dental crowns and bridges. “He has an inability to be squelched,” says Opp, adding Graham has spent more than a decade “trying to make ends meet, and at the same time make art. He is a formidable spirit.” But he’s faced a series of life setbacks, too. “There was a point where I felt I lost my voice,” he says, after his father committed suicide in 2005. “I was trying to deal with that loss — a father, a friend. There was no explanation, no goodbye.” Poetry stemmed from that loss. In one poem, Pieces of You, Graham wrote: “My heart beats pumping blood carrying pieces of you.” And in He Called Me Buddy, he wrote: “His last moment comes in to focus when I shut my eyes. A brief time of peace before the cold steel kissed his temple.” Graham’s pain found expression in another medium, too. He created a mannequin that starkly depicted his
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ART
The portrait of Mary father’s suicide — and to raise awareness begins to take shape.
about whom suicide leaves behind. The mannequin was displayed at Yakima’s Larson Gallery in 2006. Graham added a description of his father, the family he left behind and a note: “My dad was 49 years old, and I miss him very much.” After his father’s death, Graham revisted another dream, one he had with friend and former co-worker Jeff Clemmons before college. In 2006, the two opened The Beer Shoppe in Yakima. “After my dad died, I said let’s do something crazy,” says Graham. He served as co-owner for more than two years, until he needed to back away because of other heartbreaks the Grahams endured. The couple has experienced seven miscarriages: one before their son was born, and six following, the last one occurring just over a year ago. Those losses
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sapped Graham’s creative energy. “I couldn’t write. With a poem, I used to come up with one line, then build. After our last loss, I couldn’t build,” says Graham. “I’ve always been of the mindset that there’s beauty out of tragedy. After that last loss, I called bullshit on that.” But a newer chapter in Graham’s portfolio opened up in 2010 when he discovered how he could apply his drawing ability in another form. He was inspired by his friend Jason Alexander, who had started an art company called American RiverWorks. The company specializes in carving images on river rocks. Graham had been “itching to be creative,” he says, so he selected a rock and carved a tree frog on it and asked Alexander to educate him about the entire rock carving process. “It’s putting a 2D rendition of a 3D image on a 3D object in two dimensions. And there’s no color,” he
March 2013
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says. “It’s a challenge.” Then Graham was inspired with a new idea to carve baby feet on rocks. He took his son’s newborn footprints and practiced carving on rocks and kitchen tile. “I got bored with doing fish, and wanted to branch out,” he says. Now, people ask him what else he can carve. “I’m always up for a challenge.” Although he hasn’t shown his other art for some time, Graham sells his rocks, which range from $50 to $200. He has sold rock carvings of animals, Chinese symbols and even the Virgin Mary. And soon, American RiverWorks will have a website, www.americanriverworks.com, which will include Graham’s creations. “I think he’s worked really hard to find his personal voice, and although he’s dabbled in lots of different materials, I think he’s really excited about the rock carving he’s doing,” says Opp. “From the outside to me it connects his interest, going out into the local mountains and bringing back nature space into the studio and allowing his mark to be left on it. That, and the joy it brings to people comes together in a confluence of something that just resonates with him.” The Grahams have been eager to expand their art projects. Angi, currently a barista, has the equipment to “throw” pots, but since space is tight, she’s focusing on making jewelry. In addition to his rock carving, Graham now hungers to get dirty once again with painting, and he continues to write poetry. “If I don’t do it, it feels a part of me is dying. It seems kind of cliché, but if I’m not working on something, I don’t feel whole,” he says. “God has given me this ability, and to not use it would be to bury my gift. There’s some guilt there if I’m not creating; there’s a chance I would miss out on to bring joy to others.”
FOOD
BY JILL ST. GEORGE PHOTOS BY SARA GETTYS
Casa Vittore
Welcomes Patrons Home
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March 2013
W
OPPOSITE & LEFT: Casa Vittore Owner Victor Renteria and manager Carlos Retana have created a restaurant that’s cozy yet stylish.
WITH ITS HIP VIBE, eclectic décor and sweet and savory crepes, Casa Vittore’s recent opening on Yakima Avenue has become the “foodie” talk of the town. Originally from Guadalajara, owner Victor Renteria, 39, moved to Colima in his early 20s after his parents lost their bakery — the result of an economic crash in Mexico. Colima became home to the Renteria family. But with dreams of a career in radio, Renteria went to school at the Universidad de Colima and graduated in 2000 with a bachelor’s degree in communications. Three years later, he moved to Yakima to pursue his career as a disc jockey. Shortly thereafter, he met and married his wife, Rosalinda. Renteria worked for Radio Tequila, a local Spanish pop/rock radio station, for two years before moving to California in 2006. He had hoped for career advancement in a bigger city, but after a short, six-month stay, he rejoined his wife back in Yakima.
March 2013
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FOOD
Upon his return, he worked as a real estate agent for Remax, learning the ins and outs of the real estate industry. It was then that he developed an interest in business ownership and began dreaming of a new adventure. In 2010, Renteria turned his dream into a reality, when he opened his first café in his hometown of Colima — Casa Vitorre. Casa means “house” in Spanish, and Vitorre is an amalgam of his first and last name. Located in a two-story house just down the road from a Starbucks, he never imagined it would take off like it did. “I started with little [espresso] machines,” he said. “After three months all those machines had burned.” As Renteria lived with one foot in Colima and one in Yakima, business continued to flourish. So did his dreams. After the success of Casa Vittore in Mexico, Renteria decided it was time to open in the U.S. He had originally set his mind on San Francisco. But he was persuaded by his 7-year-old son, Victor, who wanted him nearby, so he decided to open locally. “It was for my kids,” says Renteria, who also has daughter Carly, 11, and son Diego, 5. In October 2012, while banking across the street from where the Tux Shop was once located on Yakima Avenue, Renteria noticed the empty storefront and immediately made a call. Then everything fell into place. “It came to me,” he says. “I am so blessed.”
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March 2013
TOP: Carlos Retana adds cheese to a ham and cheese crepe as it warms on a griddle. LEFT: The Panini Vittore has white chicken, mozarella, mushrooms, bacon and spicy chipotle sauce. BELOW: The decor is accented with candles and plenty of comfortable cushions.
09.286417.YAK.O
March 2013
yakimamagazine.com • YAKIMA MAGAZINE | 39
FOOD
Renovations began immediately, inspired by warm and rustic design elements Renteria gathered while visiting San Francisco and Seattle. Renteria’s good friend and right-hand man, Carlos Retana, helped make his vision a reality. Retana, 40, designs and constructs furniture under the name Retana Rustics. His hand-crafted pieces can be seen throughout the cafe. “Every table has a personality of their own,” says Renteria. Renteria and Retana met nine years ago while Renteria was promoting nightclubs with the radio station. They instantly became friends. “Carlos plays the guitar. He is a really great singer,” boasts Renteria of his friend’s mellow acoustic abilities. Although Retana had only played for friends and family, Renteria encouraged him to play in front of a crowd. He had his first solo show at Pete’s, before picking up a regular gig at Las Margaritas. 40 | YAKIMA MAGAZINE • yakimamagazine.com
Renteria gives his friends credit for their talent and advice to him — their influence can be seen on the menu and the wine list. “Most of the things you can see here are because of my friends,” he says. Throughout the year, Renteria will travel back and forth between Colima and Yakima, while Retana manages the cafe full-time. And with the opening of Yakima’s Casa Vittore, Retana will once again grace the stage. As for the menu, Renteria’s wife, Rosalinda, was its inspiration. Shortly after moving back to to Yakima in 2006, the couple celebrated their anniversary. Renteria wanted to make crepes for the occasion, hoping to impress his wife. “The first time, it wasn’t that good,” he admits. But with continued efforts, he mastered the art of both sweet and savory varieties. March 2013
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FOOD
Crepes are one of Casa Vittore’s main menu items, along with paninis and salads. Prices for paninis and crepes range from $7-10. “Everything is based on cheese, and our homemade sauces and chipotle,” Retana says of the café’s savory crepes, which are also filled with a choice of chicken, ham or bacon. Patrons looking for something sweet might try the Café de Olla — one of its specialty coffees with chocolate, cinnamon, piloncillo (unrefined sugar) and, of course, a “secret ingredient.” They also carry local wines, a selection of beer and some sipping liquors for a nightcap. “We love cooking, the kitchen is ours,” says Retana. Adds Renteria, “We are very excited to have everybody here — to enjoy the ambiance.”
42 | YAKIMA MAGAZINE • yakimamagazine.com
Casa Vittore 212 E. Yakima Ave., Yakima 509-452-8329 Hours: Mon.-Thurs., 8 a.m.-10 p.m. Fri., 8 a.m.-1 a.m. Sat., 11 a.m.-1 a.m.
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FOOD
BY ROBIN SALTS BECKETT PHOTOS BY CHAD BREMERMAN • ILLUSTRATIONS BY DAVID OLDEN
Off-the-Radar Burgers
We asked readers for the best burger joints in town — or close to town — and were overwhelmed with responses. Favorites ranged from the bleu cheese burger at Jacksons Sports Bar to the lamb burger at 5 North, and of course, many folks mentioned local burger mainstays Miner’s and Major’s. We found lots of great burgers, but what really intrigued us were some that are a little off the radar. Here are five of our favorites.
44 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
1
Pepp’rmint Stick
Also try the grilled chicken salad and peppermint ice cream, a favorite of staffer Brittany Walker.
Dave Butler has owned this colorful Union Gap drive-through for about 20 years, he says. When the Pepp’rmint Stick came up for sale, Butler, a long-time resident of Union Gap, “wanted to keep it going.” Butler says the Pepp’rmint Stick has been flipping burgers since the mid 1940s, and its most popular items are the Deluxe burger, a quarter-pounder, and Dave’s half-pound variety, too. What makes them great? “Our special sauce,” Butler chuckles. It isn’t a fry sauce, though — it’s a tangy, sweet and delicious relish.
OPPOSITE: Pepp’rmint Stick’s Deluxe burger. ABOVE: Brittany Walker, one of Butler’s longtime employees, says the best thing about her job is Dave, who’s flipping burgers in the background. “He’s a nice guy.” LEFT: The interior has a retro vibe.
Pepp’rmint Stick 4002 Main Street, Union Gap 509-457-4374 Mon.-Thurs., 9 a.m.-8 p.m. Fri.-Sat., 9 a.m.-10 p.m. Sun., 10 a.m.-8 p.m. March 2013
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FOOD
The Laredo was called the Lariat until Holt’s in-laws bought the restaurant.
CLOCKWISE FROM TOP: The Laredo’s Ranger burger. • Employee Jessie Fredericksen bites into a Ranger burger. • Laredo’s sign welcomes locals and those heading up to the mountains.
2
Laredo
Richard Holt and his wife, Emily, have been running the Laredo in Naches since 2009. His wife’s parents bought it in the late ‘80s. A frequent stop for folks in Naches and those heading up to the mountains, the Laredo’s most popular item is the Ranger burger, Holt says. Burgers aren’t the only thing people order, though. Says Holt, “(Customers) like the beer battered cod we have.” 46 | YAKIMA MAGAZINE • yakimamagazine.com
Laredo 9921 U.S. 12, Naches 509-653-2525 Mon.-Sat., 10 a.m.-8 p.m. Sun., 10 a.m.-7 p.m. March 2013
3
Stop & Go
Stop & Go 2820 Fruitvale Blvd., Yakima 509-452-4641 Mon.-Sat., 10 a.m.-7 p.m.
The Texas cheeseburger is the favorite on Stop & Go’s menu, says Anthony Wade. Wade is the son of Stop & Go’s owner, Chris Hamett, who bought the restaurant about 15 years ago. The Stop & Go has been in business since 1948. Wade says what sets the Stop & Go apart from others is its park-like setting. The drive-through on Fruitvale is located right next to an expanse of grass and trees, with picnic tables set up for patrons to tuck into their burgers. Wade says he loves their regular customers — and that their doggie patrons love Stop & Go’s free cup of ice cream.
Stop & Go cooks up chili dogs and German dogs, too.
RIGHT: The Texas cheeseburger. Drinks come with a DumDum. BELOW: The Stop & Go is on Fruitvale Boulevard.
09.287757.YM.O
March 2013
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4 FOOD
King’s Row 210 S. First St., Selah 509-697-8384 Daily, 10 a.m.-9 p.m. King’s Scoop Hours Mon.-Fri., 3-8 p.m. Sat.-Sun., 12-8 p.m.
King’s Row
Selah loves King’s Row. And now that we’ve tried it, we’re enamored too. Sherry Dawson has worked at the Selah burger joint for 22 years, the last 10 as its owner, and the restaurant itself has been around for 58 years. Why did she buy it? “Because I love it,” she says. “King’s Row is the community of Selah.” Sherry’s son, Johnnie, built her an ice cream shop last year. King’s Scoop opened in August. It serves up 22 flavors of hard ice cream. “You know we don’t have a place in town for hard ice cream,” Dawson says. “It’s just been one of my dreams.”
CLOCKWISE FROM ABOVE: Sherry Dawson, who owns King’s Row in Selah. • Peppermint ice cream from King’s Scoop. • The Garbage burger.
The most popular item is, without question, the Garbage burger, which includes bacon and a slice of ham.
48 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
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Ron’s Tacos & Burgers
Jason Cook has managed Ron’s Tacos & Burgers for a decade. He says the drive through and walk up, which is a favorite for late night too, serves up plenty of its bacon cheeseburger. What makes it so special? “The fact that it’s a 1/3 lb. patty,” he says. “It’s got everything on it. Crisp bacon, all fresh ingredients.” In fact, Cook says, everything is made fresh to order — even the fries. Oh, and don’t forget the tacos.
The soft-serve ice cream is another customer favorite — even in the winter.
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March 2013
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CLOCKWISE FROM TOP: The exterior of Ron’s Tacos & Burgers is plastered with signage. • Ron’s bacon cheeseburger is piled high with toppings • Jason Cook, Ron’s manager.
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March 2013
March 2013
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freak Lets face it, sometimes there isn’t enough time in the week to get a healthy meal on the table. Dinner is the hardest time after a hectic day of meetings and work. Those with young children seem to constantly be heading off to the next sporting event or PTA meeting, and it leaves very little time for prepping and cooking a decent meal. But once in a while I make an announcement that we are going to eat at home all week. What does that mean? No fast food, a couple of meatless dishes and lots of salads. The big plan requires doing some prep work. To make it fun, I pretend I own a small restaurant that seats a pair of very picky eaters. To be truthful, I’m the picky one, but one whining patron is enough. Here’s my take on five meals for five nights.
Trade the hamburger for ground turkey and save a few calories
52 | YAKIMA MAGAZINE • yakimamagazine.com
Monday: Blue burgers
Although I have been a vegetarian now and then over the last 30 years, hamburgers have been a weakness of mine. Upon re-entering the work week it is a treat to have a really great burger for dinner on Monday night. I make ours like this: 1 lb. low-fat hamburger 1/2 teaspoon thyme 1 teaspoon Worchester sauce 1/2 teaspoon garlic, minced salt and pepper to taste 1/2 cup of a really great quality blue cheese, crumbled romaine lettuce leaves 1 tomato, sliced 1/2 onion, sliced your favorite hamburger buns, slightly toasted Combine first five ingredients and shape into patties. Cook in a cast iron pan over medium high heat, 4 minutes per side for medium to medium rare. Sprinkle blue cheese on top of patties toward the end of cooking and place a lid over the pan to melt while toasting the buns. In my mind, the romaine lettuce, sliced tomato and sweet onion toppings all add up to a “salad” on a toasted sesame bun. And the blue cheese reminds me of the blue cheese burgers at the Conway Tavern near Mount Vernon that we visited while living in Seattle.
March 2013
March 2013
yakimamagazine.com • YAKIMA MAGAZINE | 53
freak Tuesday: Taco Tuesday
When my son was small, we ate this almost every Tuesday. It’s a soft taco and can be one of your meatless dishes. It is quick, easy and tasty. I love the lime flavor and the extra crunch from the crushed corn chips. 1 8 oz. can vegetarian refried beans 1/8 cup water 1/8 cup of favorite salsa mild jalapenos (optional) salt and pepper to taste corn or whole wheat flour tortillas
Cook beans over medium heat, stirring frequently until they begin bubbling. Add water, salsa and jalapenos if using. Add salt and pepper to taste. Place the tomatoes, scallions, grated cheese, olives, crushed chips, lime and extra salsa in small bowls. Heat tortillas in a cast iron pan over medium/ high heat and flip when hot to the touch or about 20 seconds. Spoon heated refried beans onto tortillas and add toppings of choice, roll up and devour. The lime juice adds a spike of flavor that I need and crave!
Toppings: 1 tomato, chopped 1 bunch scallions, sliced 1 cup extra sharp cheddar cheese, grated 1 small can sliced black olives crushed corn chips 1 whole lime, sliced extra salsa
Corn chips give these easy tacos crunch!
54 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
Wednesday: Roasted rosemary & parmesan chicken Rinse and pat dry the chicken breasts, then rub oil, rosemary, Mashed new potatoes • Green salad garlic and salt and pepper over the breasts. Roast for 40 minutes This recipe is quick and easy, yet has an elegance that I love. The fact that you don’t need to peel new potatoes, but can still have semi-creamy mashed potatoes on a weeknight is a bonus. Purchasing pre-washed, organic greens from the produce section is a real time saver. Preheat oven to 350 degrees 2 chicken breasts, bone in 1/2 tablespoon extra virgin olive oil 1/2 teaspoon fresh garlic, minced 1/2 teaspoon dried rosemary salt and pepper to taste 1/4 cup fresh parmesan, grated
March 2013
or until a meat thermometer reads 165 degrees, sprinkling parmesan on breasts after 30 minutes. Let the meat rest for 10 minutes while preparing the potatoes.
Mashed new potatoes 3 /4 lb. new potatoes, rinsed and cut in half (no need to peel!) 1 tablespoon butter 1/4 cup milk, heated in microwave salt and pepper to taste Add potatoes to a pot of salted, cold water (make sure potatoes are just immersed). Boil until they are fork tender, then strain and place in a medium bowl. Add butter, milk and salt and pepper to taste. Use two forks and with a rapid, back and forth slicing motion, combine the ingredients. Serve immediately.
yakimamagazine.com • YAKIMA MAGAZINE | 55
freak
Thursday: Baked salmon • Fresh broccoli Crusty French bread
I crave salmon and try to eat it whenever possible. This is the quickest dish to prepare: the key is to have it as close to room temperature as possible before placing in the oven. Take it out of the fridge even before taking your coat off after work. Warmed crusty French bread makes every meal a decadent treat. Preheat oven to 350 degrees 2 salmon f ilets 1 Walla Walla sweet onion, thinly sliced 1/2 teaspoon fresh garlic, minced salt and pepper to taste lemon wedges for serving
Friday: Hooray! It’s Pizza/Movie night
This is another meatless dish to which we add toasted pine nuts or walnuts. I don’t know what is the better invention, frozen pizza or Netflix! Preheat oven to 425 degrees 1/2 green zucchini, sliced 1/2 yellow zucchini, sliced 1/2 cup mushrooms, sliced 2 tablespoons red pepper, diced 1 tablespoon olive oil salt and pepper to taste 1 large frozen cheese pizza 1/2 bag of prewashed spinach 6 leaves fresh basil 3 scallions, chopped, green part only toasted pine nuts or walnuts
Rinse and pat dry the filets, then place in a nonstick baking dish. Arrange onion slices across the filets, In a large bowl, toss first four ingredients with olive oil and salt and pepper. sprinkle with salt and pepper and bake for 20 minutes. Place the vegetables in a pan and roast, tossing frequently and being careful Serve with lemon wedges. not to burn, about 15 to 20 minutes. (I pre-cook the vegetables earlier in the week to save time. They keep in the fridge for 3-4 days.) Place frozen pizza on pre-heated cookie sheet or pizza pan. Arrange spinach, vegetables, basil and scallions with the toasted nuts on the pizza and bake according to package ingredients. Pop popcorn, watch movie and curl up with a favorite pillow!
56 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
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COMMUNITY
BY WENDY WARREN PHOTOS BY GORDON KING
Meals on Wheels
DELIVERING NUTRITION TO THOSE IN NEED
Jim Statler weighs tomatoes as Imelda Hernandez cuts them up. Working out of a kitchen in the Selah Civic Center they prepare meals to be home delivered and to be served at the Selah center, Harman Center and respite care center at a Yakima church. 58 | YAKIMA MAGAZINE • yakimamagazine.com
On average, an American family of four on a moderate budget spends $235 a week for food. That’s just $2.80 a meal per person. Deborah Sugden works a little tighter within her budget: She feeds her family for just $2 per meal. Many times she can shave another dime with small adjustments, like replacing cookies with fruit for dessert. Of course, Debbie’s family numbers almost 400 and she’s only feeding them lunch, but that lunch means the world to the people who enjoy it. Sugden is the senior nutrition manager at People for People. Every month the program serves 3,500-4,000 hot lunches at locations from Selah to Grandview and delivers another 4,000-4,500 to March 2013
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homebound elders in the city of Yakima via Meals on Wheels. She’s watched federal, state and other grant monies grow leaner every year while food costs grow higher. Even as challenges mount, the objective remains the same: providing healthy, nutritious meals to seniors who otherwise would go without. The eligibility requirements for participation in the Senior Nutrition Program are straightforward. Lunches at community centers (“congregate locations”) are open to any senior at least 60 years old. Meals on Wheels are available to seniors
COMMUNITY
TOP: Meals on Wheels driver Becky Drew, Hernandez and Statler package the day’s meals. ABOVE: Sliced tomatoes destined for home delivery.
60 | YAKIMA MAGAZINE • yakimamagazine.com
at least 60 years old who have health conditions that prevent them from leaving their homes and are unable to prepare meals for themselves. While a small donation is suggested ($2.50), no one is denied service. The program is funded by several sources, including the Older Americans Act, Washington State Aging and Disability Services (through a grant from the Southeast Washington Office of Aging and Long Term Care), the Walmart Foundation, the Yakima Valley Community Foundation and donations from seniors, other individuals and local businesses. Sugden stresses that the value of the program goes well beyond a good, hot meal. “The nutrition we provide contributes to seniors’ overall health, quality of life and independence. An elder who remains at home is not incurring the level of costs of being in an institution because they tend to be healthier for a longer period of time.” Despite the demonstrable advantages, Sugden says many more elders could benefit from the lunches if she had additional volunteers at the congregate centers, and more pressing, on the road. March 2013
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“Right now there are only three drivers who cover an area within the Yakima city limits,” Sugden says. “We could use 10 drivers or more. That would both reduce the number of meals an individual driver needs to deliver and increase the elders we could reach in other communities.” Becky Drew is one of those volunteer drivers. A year ago she was looking for something positive to do every week and applied to Meals on Wheels. She’s matter-of-fact as she loads her car for the day’s deliveries; yet the deep sense of purpose she feels is clear.
“Everyone likes their independence, but a downside is that these seniors might not see a lot of other people, day in and day out. Their families might be far away or busy. Every time I drop off a meal, we get to know each other a little more. The care we share goes both ways.” Drew’s observation reflects something essential but unquantifiable about the Senior Nutrition Program: the heartfelt connections that develop between the people who make the program work and the people who receive the service.
ABOVE: Drew chats with meal recipient Joy Ingram. Ingram appreciates that the drivers take a few moments to chat as they drop off her meals. 62 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
Drew reaches into her cooler to get a meal for delivery.
March 2013
Trust, Banfield Pet Hospitals and Yakima Cooperative & Farm Supply. Like many community endeavors, Senior Nutrition is a more complex undertaking than it appears on the surface. And like most, it struggles to balance the available funds with acquiring the tools that will improve service. Sugden, who started as a clerk in the program 22 years ago, has a wish list for her organization, things that will help her stretch the budget to reach even more elders. Topping the list is a better database program to monitor everything from food costs to demographic information. “If we can more efficiently track and manage our information, we can more readily show funders how their dollars are put to work and more effectively adjust how we spend the money. We hope someone out there can help us fund that software.” She pauses for a moment, then smiles, “And drivers. We can always use more drivers!” • FOR INFO ON THE SENIOR NUTRITION PROGRAM, CALL 509-426-2601 OR GO TO mealsonwheelsyakima.com.
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One of those recipients is Joy Ingram. She’s a retired nurse whose health issues keep her housebound and limit her ability to stand for any length of time. Creating a hot meal in her own kitchen is almost impossible, so Meals on Wheels is an important part of retaining her independence. Ingram says the meals are good, but what she likes best is that the always-busy drivers make a point to share conversation every time they come. “They’re all so down to earth and good-hearted. They always take a few moments to chat and sometimes go beyond the call of duty!” Ingram said a former driver often stopped by with her own granddaughter to visit. As if providing community lunches and home-delivered meals wasn’t enough, the Senior Nutrition Program also dispenses free pet food to Meals on Wheels recipients with cat or dog companions. Meals for Pets began five years ago when a local dog training center a few doors down from the nutrition office offered to help acquire and bag pet food. The ongoing service is funded through private and local business contributors, including ACME Dog Training, the Banfield Charitable
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66 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
TEXT BY ROBIN BECKETT PHOTO BY GEORGE MAY
SAUCY
Savory Sauces Forget about the main dish … what about the sauce? Here are four worth dipping into. Jen’s Chinese Mustard Sauce
Reader Jen Oaks Ubelaker says this sauce is an old family recipe, and that the beer used was whatever was on hand — often with an animal on the can. But these days she prefers the sauce made with Yakima Craft Brewing’s Vern, which she says strikes the perfect balance with the spicy mustard. Mix together: 1 tablespoon of Chinese mustard 1 tablespoon of your beer of choice
Dann’s Avocado Sauce
Close to guacamole, but not quite. Dann Miller, our interactive media director, says this creamy avocado concoction is the perfect spread for chicken wraps, burgers or sandwiches. Mix together: 1 avocado, mashed 2 tablespoons sour cream 1 tablespoon cilantro, chopped juice of half a lime salt and pepper to taste
Lisa’s “Bang Bang” Sauce
Reader Lisa Dyer uses this sauce with fried shrimp or chicken, but says it’s great with nonfried proteins as well. “Careful,” she says. “It’s addictive.” Mix together: 1/2 cup mayonnaise 4-5 teaspoons sriracha chili sauce 1 teaspoon sugar 1 teaspoon rice wine vinegar
Robin’s Easy Aioli
My “go-to” when time is short and guests are on their way. This simple sauce is perfect for potato wedges, chips or a veggie tray. It’s so tasty, folks will think you spent more time on it than you did. Mix together: 1/2 cup mayonnaise juice of 1 lemon 1 clove garlic, chopped f ine salt and pepper to taste RUSTIC WOOD BOARD COURTESY OF THE PINE SHOP March 2013
yakimamagazine.com • YAKIMA MAGAZINE | 67
GARDEN
BY CAROL BARANY/WSU MASTER GARDENER ILLUSTRATIONS BY MARK NORTHCOTT
Ornamental Herbs
ABOVE: The local garden of Linda Knutson and Ron Sell is a good example of how to use herbs. It includes the following plants: • Ornamental oregeno – Origanum ‘Rotkugel’ • Echinacea or Coneflower – mixed species • Lavender – Lavendula ‘Hidcote Superior’ • Nepeta or Catmint – ‘Walker’s Low’ and ‘Little Titch’ • Monarda or Beebalm – mixed species • Artemesia (Silver Sage) – ‘Valerie Finnis’ and ‘Seafoam’ • Salvia (Sage) – ‘Purple Rain’ • Agastache PHOTO COURTESY OF LINDA KNUTSON
68 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
Fernleaf Dill
H
Foeniculum
Stachys Byzantina
HERBS ARE FOUND in almost every home garden. Traditionally, we expect to find them in manicured beds all their own, or out in a tangle with the vegetables. But why limit these versatile, hard-working plants? Lavishly ornamental, many can hold their own in any area of the landscape. Planted among your roses, in the front yard parking strip, between trees or shrubs or in the spaces between pavers, these ancient plants add another dimension to your outdoor spaces. Interplanting like this re-establishes biodiversity in the garden, which is what nature intended. Confound insect pests by layering things they love with things they won’t touch, and attract beneficial insects, birds and butterflies to the garden. If that wasn’t enough, most herbs require minimal care and water once established, and they look amazing in a bouquet. For example, take an honest look at your rose garden. Despite the extravagant bloom, a rose framework can be angular and prickly, with foliage that suffers in the summer heat. After years of laying nothing more than mulch at the feet of my roses, I’ve added a carpet of fragrant, flowering Nepetas, or catmints, to the bed, creating a billowing petticoat that disguises the bushes’ naturally knobby knees and adds the element of lush informality I’ve been searching for. I can’t get enough of the soft haziness of N. “Walker’s Low” and its taller relative, N. “Souvenir d’Andre Chaudron” — larger flowered and more upright. Their gorgeous violet-blue bloom begins in late spring and will continue until frost if you periodically remove the faded undergrowth. Working in the herbs is a sensory delight, as your head and hands soak up the fragrant perfume of cut stems and bruised leaves. It’s amazing how quickly a fresh flush of new bloom emerges from the center of these catmints. I use Stachys byzantina — the familiar downy Lambs’ Ears — as a dense ground cover in the roses, inhibiting weed growth and softening sharp angles. Try the superior forms, giant leaved and silver “Helen von Stein” and buttery chartreuse “Primrose Heron,” both of which can be gathered by the armfull for filler in bouquets. Between perennials and shrubs, and especially among ornamental grasses, add Agastache, or “Hummingbird Mint.” This perennial
March 2013
yakimamagazine.com • YAKIMA MAGAZINE | 69
GARDEN
A) Nepeta ‘Walker’s Low’ & Nepeta Souvenir d’Andre Chaudron B) Stachys byzantina ‘Lamb’s Ears’ C) Nepeta ‘Walker’s Low’ D) Betula pendula ‘Dalecarlica’ European Cutleaf Birch E) Heuchera micrantha ‘Palace Purple’ F) Heuchera ‘Sugar Plum’ G) Heuchera ‘Electric Lime’ H) Miscanthus sinensis ‘Morning Light’ I) Ipomoea batatas, Sweet potato vine J) Lavandula angustifolia, ‘Twickel Purple’ K) Sempervivum, Hens & Chicks L) Acer griseum, ‘Paperbark Maple’ M) Sagina subulata, ‘Irish Moss’ N) Santolina, ‘Lemon Fizz’ O) Imperata cylindrical, ‘Red Baron’ P) Coriandrum sativum, ‘Coriander’ For more phases of this garden plan, go to yakimamagazine.com
70 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
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GARDEN
Agastaches
Allium
Catmint ‘Walker’s Low’
herb grows in bushy clumps, with upright branching stems topped with spikes of bottle-brush flowers over a long season. I swoon for anything violet, and the recently introduced A. hybrids, such as “Blue Fortune,” “Black Adder” and “Purple Haze” bloom in my garden into October. With leaves and flowers that smell like anise, they make gorgeous cut flowers and are a magnet not just for hummers but bees and butterflies as well. For a bright pink or orange color vibe, try A. cana, with flowers that smell like bubble gum or A. rupestris, with hints of licorice. When the plants reach 12 inches in height in the spring, I cut them back by half, which encourages a more bushy form and abundant flower spikes. As a landscape border, lavender is everywhere, so why not try some of the culinary sages? S. officinalis, and its more colorful forms, “Icterina” or “Purpurescans,” are evergreen sub-shrubs with fabulously pebbled foliage that goes with
Creeping Thyme
everything you site next to it. Choose gold margined bright green or steely purple to provide a pop of color and fragrance that will spill over a walkway or edge a border. Chartreuse is a tough color to wear, except if you’re a plant. Santolina “Lime Fizz” is a gorgeous lemon-green form of an old favorite of Beatrix Potter’s Benjamin Bunny. It forms a bun-shaped evergreen mass of delicate fern-like foliage, blanketing itself with the palest of yellow flowers, perfect for picking. Growing to 18 inches, use it with any of the sages. One of the best low-growing ground covers is creeping thyme. Use it as you would grout between pavers, stepping stones, in the spaces of rock walls or as a lawn substitute in a hot parking strip. It holds up well to foot traffic, doesn’t need very deep rooting and as a bonus it gives off a delicious scent when brushed. Many varieties are available, with green to silver foliage, and with flowers that range from purple to pink to white.
The Master Gardeners are gearing up for their spring workshop series in Yakima. Here’s the lineup: • Herbs: Not just for cooking (March 6) • Tough Turf Options (March 13) • Year Round Harvest (March 20) • Succulent Soiree (March 27) The entire series is $30; individual classes are $10 each. For more information, call 509-574-1600. 72 | YAKIMA MAGAZINE • yakimamagazine.com
March 2013
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TRAVEL
BY CHRISTINE CORBETT CONKLIN PHOTOS COURTESY OF SALISH LODGE & SPA
The Salish Lodge & Spa
s
IT’S ALL ABOUT LOCATION — AND THE FOOD ABOVE: The dramatic Snoqualmie Falls is a popular tourist attraction. Salish Lodge & Spa is perched on a bluff nearby. OPPOSITE: The brink of Snoqualmie Falls in the spring of 1890. The photo was taken by Montana photographer Frank Jay Haynes.
74 | YAKIMA MAGAZINE • yakimamagazine.com
SNOQUALMIE FALLS, drawing more than 1.5 million visitors each year, is one of Washington’s best-known tourist spots. Most give credit to the majestic waterfall, which cascades more than 260 feet down granite cliffs, for this distinction. However, anyone who has ever visited this area would also have to give at least partial credit to the Salish Lodge & Spa. With its mountain retreat atmosphere — and its popular country breakfast — the lodge can draw a crowd.
March 2013
The Salish, which is located about 30 minutes east of Seattle and two hours from Yakima via Interstate 90, is a landmark in its own right. Opened in 1916 under the name Snoqualmie Falls Lodge, the facility has preserved the “getaway idea” of that original bed and breakfast, while growing and adapting to meet today’s tourist clientele. “All seasons of the year are very popular for us,” said General Manager Rod Lapasin. “It’s just as popular in the winter when it’s a stormy day.” Different seasons have their advantages, he explained. Summer offers more outdoor opportunities, such as walks and hikes, while winter offers nearby skiing and often a more spectacular view of the falls, with a higher water volume. What once was an eight-bedroom lodge now has 84 guest rooms, with a jetted tub and fireplace in each room. (Room rates range from about $189 on a weeknight to $999 for a suite in peak season.) In addition to a spacious lobby, dining room and casualfood restaurant called The Attic, there is a spa that boasts sauna facilities, 10 “treatment rooms” and two soaking pools. A large gift shop offers everything from wine and candles to decorative owls. Some of the wooden flooring, walls and the dining room fireplace are original. And, oh, the food! Salish is known for its country breakfast, with an assortment of freshly squeezed orange juice, steaming oatmeal, pancakes or sausage, fruit, eggs and other accompaniments, such as freshly baked biscuits. Granted, the meal costs $34 for adults and $22 for children (a $54 meal for two people to share also is available), but most trips to Salish are a special occasion. The country breakfast is served each day of the year. Those who prefer lighter fare have other choices, of course. On a recent visit, I ordered the French toast with marmalade and candied hazelnuts for $17, while my companion tried the “Croque Madame,” an
March 2013
Snoqualmie Falls History: From ‘Moon’ God to ‘Twin Peaks’ SNOQUALMIE FALLS has long been recognized as one of the natural wonders of the Pacific Northwest. Plummeting more than 260 feet from a rocky shelf, the falls is actually 100 feet taller than the famed Niagara Falls. Legend of the local Native Americans explained how “Snoqualm” or “Moon the Transformer” created the world and fashioned the falls from a fish trap. The waterfall was supposed to let the salmon swim upstream. However, the plan did not work. By the 1850s, settlers were arriving in the Snoqualmie Valley. In the 1870s, several logging operations floated logs over the falls and down the river to Puget Sound and Everett — until a railroad proved a more efficient innovation. In the 1890s, a man by the name of Charles Baker saw other value in the roaring falls and built an underground power plant with generating equipment that is still working today. Baker’s vision has been expanded, and Puget Sound Energy now has five generators at the site, supplying enough power for thousands of homes in the region. Some of the area’s more colorful history includes a tightrope walker who, in 1889, successfully teetered his way over the falls. Another daredevil in the 1890s, Charlie Anderson, tried to parachute into the canyon and didn’t fare as well. As a crowd of people watched, the wind caught his parachute and slammed him into a boulder, resulting in his death. In much more recent years, Snoqualmie Falls again drew special attention as exterior shots for the television show, “Twin Peaks,” were filmed in the area, beginning with a 1990 pilot. Both the falls and Salish Lodge were shown.
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TRAVEL
ABOVE: The entrance to Salish Lodge & Spa during the evening. RIGHT: One of the Lodge’s guest rooms.
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open-face ham and cheese sandwich with fried eggs and béchamel sauce on top ($19). Both were great. In all, the lodge hosts between 250 to 350 people every Friday, Saturday and Sunday during “brunch” hours, Lapasin says. Dining room lunch and dinner selections range from grilled steelhead and pork loin to scallops, ribeye steak and chocolate soufflé — and the prices tend to climb as the day goes on. In The Attic, however, you can sample a pizza from a wood-fired oven for $15 to $18, sandwiches for $13 to $16 or even a cup of smoked salmon chowder for $7. There’s also a kid’s menu with three choices between $8 and $10. Emphasis is placed upon “farm-to-table local offerings,” Lapasin says. That includes infusing many menu items with honey, fresh from its 12-hive apiary, and fresh herbs from its herb garden. Other natural elements of the lodge include glass centerpieces, made by a local artist, placed on the dining room tables in the evening. March 2013
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March 2013
yakimamagazine.com • YAKIMA MAGAZINE | 77
TRAVEL
CLOCKWISE FROM ABOVE: The pizza oven at Salish Lodge’s Attic restaurant • The restaurant, as well as many other parts of the lodge, offers views of the stunning Snoqualmie Falls. • Salish Lodge’s vanilla and spice infused waffles. • Fresh biscuits drizzled with Salish honey.
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March 2013
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March 2013
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The Salish Lodge & Spa underwent a refurbishment last year, with fresh touches ranging from new carpeting to wood refinishing and painting. This is one facility that really seems to maximize the benefits of “location, location, location.” From the subdued lighting to the banks of windows in the dining room, hallway and other locations, the emphasis is on the beauty of the natural surroundings. The earth-tone décor, with wood, brick and slate, is more subtle, drawing your eye to the view of the falls and the surrounding forest, both visible from a number of lodge windows. “The beauty of our location is right outside the windows,” contends Lapasin, who noted that the nearest observation platform for the falls is just 20 yards away from the lodge. “It’s an oasis of peace and tranquility away from urban life — an idyllic setting.” And, did I mention the food?
yakimamagazine.com • YAKIMA MAGAZINE | 79
CITY SCENE The Humane Society of Central Washington held its annual Crab Feed on Jan. 26 at the Harman Center. Attendees enjoyed loads of crab, baked potatoes, beer, wine and the “dessert frenzy.” PHOTOS BY MARCI VENABLE.
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March 2013
Yakima Downtown Rotary held its biennial auction on Dec. 1 at the Yakima Convention Center. The convention center was transformed into a glitzy ballroom, where guests bid on silent and live auction items. Special guest chef Giovanni Lansanti, from Colorado, flew in to prepare the evening’s meal. This is the largest fundraiser held by Downtown Rotary; all proceeds support local Yakima projects. PHOTOS BY GRAVROCK PHOTOGRAPHY
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The decorated grand ballroom at the Yakima Convention Center. March 2013
The appropriateness of a particular investment or strategy will depend on an investor’s individual circumstances and objectives. ©2012 Morgan Stanley Smith Barney LLC. Member SPIC. CRC396079 6814815 FAS001 10/11 09.283542.YMO
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Perfect Gift Perfect Getaway Perfect Memory
The Larson Gallery and Seasons Performance Hall held its “Light Night” fundraiser on Feb. 2 at the Seasons. The event is designed to celebrate light in the Yakima Valley and included a lighted hair competition, fire dancers, YAMA orchestra, light artist Andy Behrle and silent and oral auctions. PHOTOS BY GARY MILLER
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St. Paul Cathedral School, which turns 100 next year, held its 29th annual “Mardi Gras” fundraiser on Feb. 9 in Queen Gym. A sold-out crowd of 350 enjoyed a New Orleans-style dinner, catered by Yakima Valley Memorial Hospital. The lively event was emceed by KARY FM’s Brian Stephenson, and the auctioneer was Yakima’s Paul Newman. PHOTOS BY RICH GONZALES
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Emcee Brian Stephenson and auction co-chair Kim Greene
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March 1 Voices from the Past (Exhibit opening) Art of War – Posters Promoting Service & Sacrifice Yakima Valley Museum 509-248-0747
March 2 Memorial Follies: Shaken with a Twist of Sublime The Capitol Theatre 509-853-ARTS
March 6 Yakima Town Hall: David Lampton The Capitol Theatre 509-966-0930
Master Gardener Workshop: Herbs, Not Just for Cooking David High School Kiva 509-574-1600
Voices from the Past (Lecture): Art of War – Posters Promoting Service & Sacrifice Yakima Valley Museum 509-248-0747
March 7 Mystery Movie Madness: The 39 Steps Yakima Valley Museum 509-248-0747
March 8-10 Home & Garden Show SunDome cwhba.org
March 9 Yakima Symphony Orchestra: Nights in the Gardens of Spain yakimasymphony.org
March 13 AAF Yakima ADDY Gala Howard Johnson 509-985-8618 groupspaces.com/ AAFYakima
Master Gardener Workshop: Tough Turf Options Davis High School Kiva 509-574-1600
March 14 Humane Society of Central Washington’s Wine & Art event The Capitol Theatre yakimahumane.org
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March 2013
Sports
Family
Food
Beer | Wine
Attire
March 15 Family Gala & Auction for Children’s Underground Yakima Valley Museum 509-248-0747
March 16 Yakima HeraldRepublic’s Playdate Family Expo Yakima Convention Center 509-248-1251
March 19 Leo Kottke concert Seasons Performance Hall theseasonsyakima.com
Best of Broadway: All Hands on Deck! The Capitol Theatre 509-853-ARTS
March 20 Voices from the Past (Lecture): Fire & Forests – East of the Cascade Divide Yakima Valley Museum 509-248-0747
March 26-28
March 22 Waltzing with the Yakima Youth Symphony Orchestra Harman Center yyso.org
March 23 Yakima Symphony Orchestra: A Salute to the Tonys The Capitol Theatre yakimasymphony.org March 2013
Heirloom patterns from the late 1800’s to early 1900’s make beautiful necklaces, earrings, bracelet’s and pendants.
March 27 Master Gardener Workshop: Succulent Soiree Davis High School auditorium 509-574-1600
March 28
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Voices from the Past (Lecture): Tree Army – Civilian Conservation Corps in WA State, 1933-1941 Yakima Valley Museum 509-248-0747
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April 10 Master Gardener Workshop: Year Round Harvest Davis High School auditorium 509-574-1600
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March 19-20
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yakimamagazine.com • YAKIMA MAGAZINE | 85
INTERVIEW
PHOTO BY SARA GETTYS
Name & Age: Ted Klingele, 49 Personal:Wife, Beth; son, Calvin; primary dog, Etta and auxiliary dog, Ruby Occupation: Owner, Deep Sea Deli and Midstate Seafood Where did you grow up, go to school, etc.? I’m a born and raised Yakimaniac. I went to St. Paul’s, Carrol High and Davis High School, then got my degree at Eastern Washington University. When did you get involved with Deep Sea Deli? I started working at Deep Sea Deli when I was still in high school. My father was the manager from its start in 1973. He bought it in the early ‘80s, and I bought it from him in ‘96. How has your business changed since you got involved? We’ve expanded our wholesale side of the business, Midstate Seafood, to the point where it is the largest share of our volume. In Deep Sea Deli, Danielle has been wonderful at responding to customer requests and finding new products that can’t easily be found elsewhere. Things like rendered duck fat, truffle butters, a large selection of British items and Luxardo Italian maraschino cherries for that perfect Manhattan! What do you love about what you do? I love to meet the people who have just discovered Deep Sea Deli and are thrilled! But even that’s not as good as the enjoyment of all our friends that we’ve made over the years … regular customers are a lot of fun!
For a photo of Ted’s halibut recipe — and for more fish recipes — visit yakimamagazine.com
86 | YAKIMA MAGAZINE • yakimamagazine.com
You’re surrounded by food every day … you must have a favorite seafood recipe? Potato Crusted Halibut. Make a mixture of instant mashed potato flakes and grated parmesan cheese. Mix in just enough mayonnaise and a little milk to make a thick concoction to cover your halibut filets. Bake at 350 until it’s golden brown. What food is least likely to make it onto your plate? Lutefisk. We should put an end to cod abuse. You’re on the proverbial desert island … what five items do you take with you? My drums, I love to play. My guitar, I might actually have time to get good. Let’s forget about the other three and just give me a boat so I can get back to my home! Why is Yakima home to you? I’ve never felt the urge to move. The mountains are close, the sun shines most of the time. Yakima is just big enough to have most of what we want (we actually have more than we deserve) but not so big that we’ve lost that great COMMUNITY feel. If you could boil your life philosophy down to one or two sentences, what would it be? I try to live my life by setting priorities based on my values. It’s important to try to achieve balance between all of the different responsibilities and roles that we have and through it all … try to have a few laughs!
March 2013
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