Yakima Magazine by Yakima Herald-Republic

HOME & GARDEN EDITION

HIGH DESERT LIVING

A home remodel that’s “Back to the Future” 32

Best Fair Food 14

STYLE/freak

throws a casual dinner party in her backyard 40

SEPTEMBER | OCTOBER

2011

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The best advice

THERE ARE MANY BITS OF WISDOM I’ve gleaned from my time working for Yakima magazine. But perhaps none made more of an impact on me than the advice I received on one of my first days on the job. That bit of advice was — and I am paraphrasing here — “Don’t mess it up.” In certain circles, the identity of the person who gave me this nugget of wisdom will be immediately known. Nonetheless, allow me to interpret the meaning: 1) Work hard, 2) What you do is worthwhile, and 3) Others depend on you. But most important: Don’t take success for granted. It ranks up there with some of the best advice I’ve ever received. I share this story with you because this is my last issue as coordinator for Yakima magazine. And though I will miss being such an active part of the magazine, I’ve found that kids grow up far too fast, and it’s time to begin writing more of my own family stories. I am very happy, however, to pass the baton to the talented Jill St. George, who has collaborated with Yakima PHOTO BY CAL BLETHEN magazine in the past. CLOCKWISE FROM BOTTOM LEFT: So thank you to all the locals who have shared windows into Heather, Robin, and Jill chart out the their lives and to our readers who have made the magazine successful — I course for Yakima magazine over a am forever grateful. Keep up the good work. It really does make a differcup of coffee at Essencia Bakery. ence. And to Jill, good luck. I have no doubt you will do an amazing job. I hope you are able to enjoy every moment of the sometimes hectic, often inspiring task of telling the stories of our hometown. I know I have. And, as this advice served me so well, I pass it on to you: Don’t mess it up.

Visit us online at www.yakimamagazine.com

Hope to see you out there, Yakima!

I’VE SAVED, I guess out of a sense of posterity, my “to-do” list from mid-summer 2009. On it, one of the bullet points is hire Yakima writer. It sounds so simple. It wasn’t simple at all, of course, but Heather Caro made it a whole lot easier. Heather is as much a part of Yakima magazine as those of us at the Yakima Herald-Republic who dreamed it up three years ago. When we developed Yakima from mere thoughts/hopes/dreams into a full-fledged publication, we couldn’t have predicted the work, the stress or the

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satisfaction. We didn’t know we were in for long nights, absurd photo shoots and even crazier plots for future features. We also didn’t know what a true joy the process — and working with Heather — would become. Heather’s passion and creativity have shown on these pages, issue after issue. Aside from that, her humor and integrity have made her just plain fun to work with. We’ll miss that. But turning to the future we happily welcome new writer and coordinator Jill St. George. Jill is probably best-known for her Yakima Girl blog, but now she will de-

vote considerable talent to this magazine — and to shining a light on what makes Yakima so special. As always, if you have story ideas, thoughts on how we can make the magazine better, or just want to drop us a line, email us at letters@yakimamagazine. com. You can also email me directly at rbeckett@yakimamagazine.com or Jill at jstgeorge@yakimamagazine.com. We want to hear from you! After all, you’re what Yakima magazine is all about. —Robin Beckett

September | October 2011

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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 © 2011 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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Gilbert House 32 Karen and Jim Gilbert have remodeled their ‘70s throwback into an elegant modern-day home. PHOTO BY SARA GETTYS

FEATURES

DEPARTMENTS

Style Freak 40

Food 14

Arts 50

Garden 64

Arts 20

Travel 56

Style Freak columnist Pam Edwards invites guests to “come as they are” to her outdoor patio.

What exactly should one do with those leaves that pile up every fall... do I really have to rake them — again?

REGULARS

A delicious trip through the Central Washington State Fair’s food booths — we can smell the curly fries already.

The Ellensburg Film Festival is well worth the drive — check out what’s being screened this year.

A local manufacturing company pairs with artists to produce bottles with flair.

Outdoors 26

Every Fall, thousands of people travel to Leavenworth’s Oktoberfest. Find out why this annual event is so popular — and fun.

Grab Fido and have some fun at this year’s annual Bark in the park… all for a good cause. Home & Garden edITIon

ON THE COVER

T LIVING HIGH DESER

a home remodel that’s “Back to the Future” 32

Summer flowers rest in a vintage bike. Styling by Pam Edwards. Photo by Jennifer Dagdagan.

Best Fair Food 14

freak yle/ Stthrow s a casual dinner party in her backyard

September | OctOber

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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.

MELISSA LABBERTON

has been freelance writing for the past 20 years. With a bachelor’s degree in theatre from the UW, she has performed in Seattle and Charleston, S.C., and has been an active performer and director for the Warehouse Theatre of Yakima.

ERICK PETERSON

is a print journalist who can never stay away from Eastern and Central Washington for long. He grew up in the Tri-Cities and then obtained a philosophy degree in Ellensburg at Central Washington University. Ever since, he keeps returning to this region, after spending years abroad working as a reporter, editor and television script writer.

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Food

By Heather Caro PHOTOS BY Jennifer dagdagan

Fair

FOod

Bradly Johnson holds the Dairy Barn’s “oldfashioned” hand-dipped ice cream at the Central Washington State Fair. 1 4 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

September | October 2011

Dairy Barn

This small booth offers some of the yummiest ice cream around. Try the Mud & Cream, a Bavarian brownie topped with marshmallow cream, hot fudge, vanilla ice cream and sprinkled with crunchy nuts. The sugary treat is made to be shared, so be sure to ask for an extra spoon.

View more photos online at www.yakimamagazine.com

The world would be a better place if there were more foods on sticks. There. We’ve said it. Thankfully, we’ve found like-minded folks at the annual Central Washington State Fair. Each autumn, “fair food” makes mouths water with over-the-top treats. So grab your cholesterol medication and prepare to eat sinfully — sticks or no — as we taste our way through Yakima’s State Fair Park. Young Life Barbecue – The enticing aroma wafting from meats rotating on the Young Life Barbecue spit could tempt even the most devoted vegetarian. This perennial booth is known for serving up saucy treats — including yummy barbecue beef sandwiches — and luring generations of fairgoers.

Curly Fries Who can say no to a giant brick of deep-fried potatoes? Be sure to pick up a carton of the curly comfort food when visiting the fair — and don’t forget the ketchup. Pictured: Terri Standfill.

September | October 2011

yakimamagazine.com • YAKIMA MAGAZINE | 15

Food Corn on the cob Fair food is not exactly known for being good for you, but grilled sweet corn may be a healthful alternative to the deep fryer, and one that won’t leave patrons wanting. Even when drizzled with butter and sprinkled with salt, we’re fairly certain it still counts as a veggie. Or is it a grain? Who cares!

Lamburgers — The Lamburger booth has been a fair staple since 1925. Run by the Washington State Sheep Producers Women’s Auxillary, these ladies know their lamb. Their tasty burgers topped with homemade relish make our fair food short list, and the booth’s classic signage brings nostalgic charm to every bite.

Walla Walla Burger Piled high with the grilled sweet onions known the world around, these burgers are so tasty they are worth the afterdinner mints required later. Not quite onioned-out? Try the battered onion rings served here … but only if you have a very tolerant sweetheart.

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September | October 2011

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ELEPHANT EARS Doughy deep-fried goodness smothered in cinnamon and sugar — no visit to the fair could be complete without an elephant ear. The classic confection can be found at any number of fair booths, but we love the hand-thrown beauties made by the St. Paul Cathedral School booth. Be sure to bring your appetite — these giant ears live up to their pachyderm moniker. Pictured: Courtney Frame

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Food Cotton Candy What’s not to love about a spun sugar beehive? Bags of the timeless carnival confection can be found hanging from plenty of booths, but true aficionados prefer the fluffy, colorful candy eaten straight from the stick. And to wash it all down …

The Saloon — The over-21 crowd may enjoy libations from the Saloon on Rodeo Drive near the Lamburger booth. Cold beer and “cowboy drinks” are available, as well as a cool place to sit a spell and people watch. For those so inclined, The Wine Shop and Garden located in the Agricultural building annex will also feature wines by the glass, micro brews and wine slushies. The garden is open from noon to 8 p.m. daily during the fair. 1 8 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

The Central Washington State Fair

has been an annual tradition in Yakima since 1892. From livestock to grandstand shows, carnival rides to giant vegetables, the fair celebrates the agricultural background of the Valley and serves up a heaping helping of nostalgia on the side. This year the theme is “The Fair is in the Air,” and it will run from Sept. 23-Oct. 2. For fair details, including hours of operation, ticket prices and daily schedule, visit fairfun.com. Read the Yakima Herald-Republic’s Sept. 22 edition of On magazine for more fair coverage as well as a daily schedule.

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LOCAL

By heather caro Photos by Jennifer Dagdagan

Ryan Clark and Tim Andis display a few of their custom Liberty bottles.

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September | October 2011

The

The Ripple Ripple The Ripple The Effect Effect RippleRipple Effect Effect Effect

WHAT CAN a water bottle hold? If it’s crafted by Liberty Bottleworks, a new manufacturing company based in Union Gap, a bottle can hold more than just 24 or 32 ounces. It can hold vision, work ethic and art. But then, these aren’t your average water bottles. Liberty Bottleworks is the brainchild of Yakima resident Tim Andis, 40, who once worked for a high-end outdoor equipment supply company. While filling retail needs for companies such as REI, Andis often received requests for aluminum water bottles produced domestically, rather than shipped from

September | October 2011

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LOCAL

Make

How to a Liberty bottle

The Manufacturing Process... Top Left: Recycled aluminum rolls deliver to “the body maker,” a custom machine with only one twin. Top Right: Molded bottles move down the line. Middle Left: Custom bottles are digitally printed with art commissioned by artists throughout the country. Bottom Right: Bottles await packaging for retail. Bottom Left: Custom security tape seals each box for delivery.

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September | October 2011

manufacturing plants in Europe or China. But after an exhaustive search, Andis found that no such product existed. Understanding the demand for American-made bottles, Andis enlisted the help of longtime business partner Ryan Clark, 35. With the help of private investors, the pair set out on a novel manufacturing venture: Liberty Bottleworks. Their goal was lofty: to produce bottles while keeping every part of production in the U.S., and local if possible. Thus all machinery and products had to be Americanmade. When they found some machinery didn’t exist, they had it custom built. One Liberty machine — the “body maker,” which is used in the first stage of bottle production — has only one twin, made by a firm in Ohio, that’s used to fabricate missiles for the U.S. government. What’s more, the duo committed to using sustainable manufacturing techniques. The “green” company uses 100 percent recycled aluminum to produce its bottles, which retail for $16 and $18. The bottles are BPA-free; Bisphenol A is a controversial chemical used in the manufacture of containers. Last year, in the midst of the national recession, Liberty began production at a Union Gap warehouse once occupied by Western RV. To much acclaim, Liberty rolled out its first bottle in October and quickly secured big-name retailers such as REI, Whole Foods Market and Amazon and is also available at Yakima’s Sporthaus. They produce 2,000 bottles per day, and against economic odds, their prospects are bright. “We have a lot of capacity to grow,” says Andis.

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LOCAL Bernardo Barragan (BELOW) and Angel Cornejo (BOTTOM RIGHT) designed the Graffiti Kids line of Liberty Bottles. RIGHT: Barragon sketches a new graffitti-inspired design.

Today, Liberty Bottleworks has 19 employees, many of whom were unemployed. Clark believes that a “bootstrap” work ethic reminiscent of glory days in American manufacturing is essential to the country’s economic recovery — and a key to Liberty’s success. “It’s not about swapping jobs, it’s about making jobs,” he says. “Water bottles are a vehicle for us to do that.” But, innovation aside, what most consumers notice first about a Liberty bottle is the artwork. The custom bottles are digitally printed with art commissioned by often littleknown artists from across the country, and each bottle is stamped with Liberty’s “Made in America” insignia. And through Liberty’s Artist Program, 1 percent of all bottle proceeds benefit the nonprofit organization of each artist’s choice. “It’s not by people from the office who just crank out artwork,” explains Clark. “It’s the most relevant art we can have.” The result is colorful art as varied as the

artists who create it — and from sometimes surprising sources. In fact, when the Liberty design crew wanted to add a line of popular graffitiinspired bottles to their collection, they decided to look in their own backyard. “We wanted to impact kids,” says Clark, whose search for a local graffiti artist eventually led to Stanton Academy, an alternative high school in the Yakima School District. Eugene Holmes, Stanton’s Graphics Design instructor, put Liberty in contact with two talented students – Angel Cornejo, 17, and Bernardo Barragan, 18. Cornejo was often quiet and withdrawn in class and Barragan admits he once was in trouble with the law for choosing a less-than-ideal canvas for his art. But through Stanton’s Graphics Design course, the two found a productive outlet for their art and eventually began to excel. With guidance from Ricky Pond, Liberty’s art director, the students submitted 12 designs for the bottles, of which six

2 4 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

were chosen for production. Barragon hopes to continue his artwork and possibly design a clothing line someday. “When you have a passion for something, you have to keep going at it,” he says with a grin. Barragon’s and Cornejo’s line, Graffiti Kids, is featured in the 2011/2012 Liberty Bottleworks catalog. A percentage of proceeds from their bottle sales will go toward providing art supplies for Stanton Academy. Liberty remains modest about the company’s effect on the community. “We are nothing more than a little pebble — we’re pretty real about that,” says Clark. But while Liberty Bottleworks may still be a “little pebble,” its inventive business model continues to create big ripples locally and beyond.

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September | October 2011

What we love about Liberty Bottleworks If Liberty Bottleworks hasn’t yet made it on your “reasons to love Yakima” radar, be sure to put them front and center. The dynamic local company is creating a national buzz with distinctive bottles and vintage American values. Here are few reasons to make one your own:

Drink responsibly

The quarter-turn top takes a little getting used to, but once you do there is no going back. It even passed our exclusive “accidentlypacked-upside-downin-a-backpack-withoutspilling-a-drop” test with flying colors.

Not just another pretty face Liberty bottles sport commissioned artwork by artists across the country – some of them local – through the Artist Program. Featured artists receive a cut from bottle sales and an additional 1 percent of proceeds go toward a nonprofit organization of the artist’s choice. Organizations such as Cowiche Canyon Conservancy, National Park Service and The Conservation Alliance are among the organizations that benefit from bottle sales.

September | October 2011

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Safe Sipping Liberty bottles are nontoxic and BPA-free. They are also lined with a flexible coating that binds to aluminum to avoid metal leaching and won’t chip or flake off – which means they are also dishwasher safe for easy clean up.

Made in the USA Union Gap, to be

precise. Liberty produces the only aluminum bottles made in the United States — and they’re more than a little proud of that fact. The insignia and company values herald back to the golden years of American manufacturing and a “bootstrap” work ethic.

H E R I T A G E M O U L T R A Y

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The “Click” Top

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OUTDOORS

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Helping animals is a

“Bark in

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IF DOGS ARE OUR BEST FRIENDS, then why not take them to a party?Believe it or not, you can do just that right here in Yakima. The third annual “Bark in the Park” event, a fundraiser for the Humane Society of Central Washington, is Sept. 17 at the Yakima Greenway next to the Humane Society. The event is designed to be fun for both man and Fido and includes a variety of entertainment: fashion shows, races and singing competitions for the canines, and wine tasting and lots of laughs for the humans.

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OUTDOORS “It’s nice to have the community come together on a nice, sunny afternoon for a feel-good time,” says Nikki Delorie, the event’s coordinator and a volunteer at the Humane Society. “We do have a lot of fun, and it’s good to associate with the shelter.” Delorie urged her husband’s law firm, Delorie-Johnson, to sponsor Bark in the Park when it began in 2009, and that sponsorship continues today. Delorie’s goal is to raise funds for the shelter, increase the number of animal adoptions and give the public a better idea of the vast number of homeless animals in the area and how much it costs to house, feed and take care of them. All of the event’s proceeds go to the local shelter. Alan Landvoy, the Humane Society’s executive director, said that events like this one not only raise funds for the everyday care of rescued animals, but help highlight those animals available for adoption and the services that the Humane Society provides, like low-cost spay and neuter. But Bark in the Park is also a day to have some quirky fun. One of this year’s signature events is “Ready, Set, Quiver,” a dog race featuring Chihuahuas. The Sun Dogs agility club will provide “halftime” entertainment for the crowd. Other activities include dog show classes, live music, pet-related vendors, a raffle, a dog singing competition, food vendors and a new wine-tasting garden. Last year, dogs in the fashion show competed for the best “fancy” dress, but the costume themes this year are wide open, says Delorie. A $250 first prize goes to the dog with the best get-up. Adoptable dogs will also be on the Greenway and ready for families who want to give them a home, as Delorie did during the first event three years ago. It was then that she met Lily, a threelegged rescue dog from the shelter. Delorie took inspiration from the words of author Mordecai Siegal, who said, “Acquiring a dog may be the only opportunity a human ever has to choose a relative.” Lily was taken into the Humane Society with a mangled back leg. Delorie was there, locked eyes with her, and said, “I’ll take her.”

2 8 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

Some of last year’s costumed canines. LEFT: Deb Jones, a Humane Society board member, holds her dachshund.

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Outdoors “It really does the heart good. I would have six more if I had a condo that allowed it,” she says. The number of dog adoptions at Bark in the Park has increased over the years, as well as total adoptions from the shelter. Last year, adoptions of dogs and cats increased 6.3 percent from 2009. The number of transferred animals — those moved to shelters with additional capacity and/or demand — increased a whopping 16.7 percent. But the shelter’s intake numbers have also risen: 10.7 percent. This unfortunately means euthanizations increased, too: 12.6 percent. And euthanization is a task nobody at the shelter relishes, and why shelter staffers and volunteers such as Delorie help run events like Bark in the Park. “The shelter dogs always seem grateful,” says Delorie. “Plenty of people would take on a pedigree dog, but many other mutts are just as worthy.”

Above: A border collie from the Sun Dogs Agility Club. Right: One of the dogs available for adoption at last year’s event.

Bark in the Park Sept. 17 • 11 a.m. – 3 p.m. Yakima Greenway near the Humane Society of Central Washington For more information, call 509-941-7475 or visit deloriejohnson.moonfruit.com. For more information about the Humane Society of Central Washington, visit yakimahumane.org. 3 0 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

September | October 2011

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HOME & GARDEN

BY MELISSA S. LABBERTON PHOTOS BY SARA GETTYS

Back-to-the-Future Remodel

HOW DO YOU TRANSFORM a 1970s house, complete with a rabbit warren of dark paneled rooms, in order to suit a 21st century lifestyle? That was the question that confronted Karen and Jim Gilbert in 2008 when their Realtor showed them just that in Terrace Heights. The home, while dated, was close to the Yakima Country Club, where Jim works as the golf pro.

3 2 | YA K I M A M A G A Z I N E â&#x20AC;˘ y a k i m a m a g a z i n e . c o m

September | October 2011

Jim and Karen Gilbert, below, raised the ceilings on their new kitchen, installed skylights, and replaced dark cabinets with white cabinets, brightening a formally dark room. Photo below, by Robin Beckett

September | October 2011

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HOME & GARDEN

“I didn’t even want to see the house,” Karen recalled. However, when she and Jim stepped in the front door of the 2,600-square-foot, three-bedroom, twobathroom throwback, they instantly envisioned its potential. Karen described the home as “a whole world of dark paneling and a very white fireplace.” The balcony was a selling point, with its stunning view of the mountains. The home also boasted a great location, a small backyard with a hillside of easy-

care landscaping and a two-car garage tucked below the one-level living area. The pluses convinced the Gilberts to take the remodeling plunge, and the couple bought the house. The Gilberts hired contractor Tim Eglin for the project because of his almost 30 years of experience — and they felt that he really listened to their ideas. Eglin said he doesn’t always encourage clients to embark on such major remodels.

3 4 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

“If you’re putting too much money into the house, you’d like to think the people will get the most out of their money when they go to sell it,” he said. But he could see the potential in this project, and he agreed that the remodel was very doable. It took six months to renovate the entire house, with the bulk of the work focusing on the living room, kitchen and dining area. Along with removing the dark cabinets and paneling and taking walls

September | October 2011

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HOME & GARDEN

TOP: The second fireplace warms the living room, and the windows open the room to views of the valley. ABOVE, CLOCKWISE FROM TOP LEFT: A wall of yellow windows were demolished to achieve an open concept; The old wardrobe in the master bedroom; The dark paneling before the remodel; The “very white” fireplace.

3 6 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

down to the studs, Eglin opened up the low kitchen and dining room ceilings, vaulting them with a rustic beam and thick posts to separate the area. Karen wanted the space to have a light and airy feel, so two skylights were cut into the kitchen’s ceiling. The house also had two walls of opaque yellow glass in the living room, similar to the kind one may have seen in a ’70s era doctor’s office. Replacing these with energy-efficient clear glass created a 180-degree view. “My husband and I spend a lot of time in Sun Valley,” Karen said. “I took some of my decorating ideas from large homes there and brought them into the ‘real’ world.” The gorgeous red oak flooring, lovely area rugs and two gas fireplaces faced in rustic Eldorado Stone reflect the style of a weekend resort home. The raised panel kitchen cabinets, painted sweet cream with chocolate brown accents, are reminiscent of a cozy English kitchen. The idea for the cabinets came from a picture Karen saw in a decorating magazine and was part of the portfolio of ideas she collected before the remodel. From the large kitchen and the dining room to the cocktail-worthy tiled balcony and comfortable living room, it’s obvious that Jim and Karen love to entertain. After September | October 2011

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the remodel was finished, Karen wanted a place where her guests could eat, drink and make merry. The new kitchen’s oversized oak-topped island fits the bill perfectly. “I had 14 gals here last Friday night and no one moved from the island,” she said with a giggle. Marissa Teggen, a decorator with Standard Paint in Yakima, advised the Gilberts on tile, paint colors and window coverings, which helped them transform the master suite and two bathrooms from antiquated to glam. Eglin’s design sense made it possible to remove and reposition walls in the master bedroom, creating a large walk-in closet with floor to ceiling mirror, and a full-size shower and double vanities in the couple’s large bathroom. The bath-

room’s luxurious, freestanding, footed tub was Karen’s idea, because she loves a hot bath during Yakima’s chilly winters. Three years have passed since the Gilberts remodeled their ’70s house, and they still love it. About the only project they have left is updating the small patio off the kitchen. They’ve already pulled up the green outdoor carpeting, but more work is being planned. When it comes to the future, Karen would love to organize a few Bocce ball tournaments on the strip of grass that makes up the backyard. And with retirement looming large for Jim, the party possibilities are endless. One thing is for sure — the Gilberts have created the perfect home to share with family and friends.

September | October 2011

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freak COME

A CASUAL,

YOU ARE

impromptu DINNER

TEXT BY

PARTY

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4 0 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

Dagdagan September | October 2011

Chopped tomatoes tossed with vinaigrette in a pretty blue bowl make a gorgeous side dish.

September | October 2011

yakimamagazine.com â&#x20AC;˘ YAKIMA MAGAZINE |

freak Ibefore t’s time to show off all your hard work the vestiges of summer are past, to throw a casual dinner party outside in your yard, deck or patio. We have pulled the weeds, planted new perennials and freshened up in general. I have been accused of being a bit obsessive compulsive about the house and yard, and that’s probably the reason I don’t have potlucks. I can’t take all the extra foil, mismatched bowls and platters and general chaos, but mostly, I fear the dreaded guest who actually brings the dish to prepare, bake or sauté in my kitchen. Ugh! Plus, I enjoy spoiling my guests. Their only social obligation is to perhaps bring a beverage — hopefully, wine. Here’s how I do it…

1 First things first: Plan a menu

Keep it simple, but special and delicious. If you are like me you are on a budget, so here are some super easy hors d’oeuvres and a main dish that are sure to be crowd pleasers (and won’t break the bank!):

• SAMPLER PLATES Cucumbers,

goat cheese, crusty crackers or french bread, Greek olives and a sprig of herb.

• BISTRO-STYLE SANDWICHES Pan fry boneless breast of chicken with Italian herbs and oil, then top with roasted red pepper and sweet onion and pesto spread.

Always a crowd-pleaser for this type of relaxed evening is a homemade potato salad. Mine, made with fresh dill and new red potatoes, requires no peeling!

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September | October 2011

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OPPOSITE TOP: I added a chunk of Gruyere cheese to my recommendation. Tiny polka dot plate from TJ Maxx. OPPOSITE BELOW: I love fancy party picks and found these at Garden Girl’s new kitchen shop. ABOVE: Stephen helps serve sandwiches. Sleeveless floral dress from Memorial Gift Shop, worn by Joyce. www.garden-dance.com September | October 2011

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freak

2SPLURGE A LITTLE… One of my splurges is

a PREMADE organic green salad, tossed into an oversized bowl (I never met an oversized bowl I didn’t like). I keep a variety of serving utensils, too, but I always seem to need more.

An absolute must-have are lots of serving platters… and make sure to enlist a helper to serve!

ABOVE: Our chicken, Betsy, looks onto the patio. LEFT: Then there are those times when store-bought dessert is just the thing your party requires.

4 4 | YAKIMA MAGAZINE • yakimamagazine.com

September | October 2011

WINE, WINE! Do not be intimidated! 3 WINE, A nice person at most grocery stores will help you

No need for a traditional ice bucket … this glass bowl is perfect! Leave extra time to make a run for lots ice. BELOW: Yard art and simple touches, like this wood and canvas swan, will delight your guests’ other senses.

with your selection, matching the price to your budget. Remember you are not in a five-star restaurant, just a grocery store, for heaven’s sake!

Yvette Marie, our rescue kitty, can’t resist a party.

September | October 2011

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Ambience 4 Add Chiminea and fire pots cozy up any gathering if there is a nip in the air. Remember that a great hostess keeps her guests comfy — offer sweaters or shawls, too.

DON’T FORGET THE TUNES! Some of the background music we played…

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• Monsters of Folk — Dear God • Washed Out — Feel it all around • Elbow — One day like this • Yeasayer Sunrise • M83 — Run into ﬂowers

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September | October 2011

ABOVE: Nona, Donna and Joyce counsel Stephen on the proper way to build a fire. LEFT: Don, warmed by the glow of twinkle lights and his wine.

Found objects, hand-painted gates, twinkling bistro lights and good food with friends or family â&#x20AC;Ś what a fabulous way to end the summer!

View more photos and recipes online at www.yakimamagazine.com

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TRENDSPOT Gluten-free goodies

Gluten-free options are becoming more and more popular these days — and necessary, due to the increase in awareness of gluten-intolerance. Seneca Farms, which began operating in Yakima in 1994, recently launched a new product line of gluten-free snacks, including apple and sweet potato chips and crispy onions (which are not breaded). The company says the snacks are manufactured right here in Yakima, within a gluten-free processing environment. • Pick up your own at most Yakima grocery stores

Put a cork in it! …or don’t.

Screw-tops on wine bottles are becoming more and more normal these days, so don’t turn your nose up if a guest brings a corkless vintage to your next party. Although the use of screw-tops on wines is still a subject of debate in the wine industry, it seems most of the discussion centers around the way a wine ages when it’s corked versus when it’s closed with some other method. Thus wine lovers will likely find more white wine varieties with screwtops than reds, since whites are meant to be consumed fairly soon after purchase. There are a number of wineries in our area that offer screw-tops, including downtown Yakima’s Kana Winery and Prosser’s Desert Wind. Kana Winery, 10 S. 2nd St., Yakima, 509-453-6611, kanawinery.com • Desert Wind Winery, 2258 Wine Country Road, Prosser, 509-786-2505, desertwindwinery.com

From Facebook: Have you found good gluten-free dining options locally? * Geppettos —Sasha H-H. * Jenny Mae’s Gluten free bakery for baked goods. Also, Waffles Cafe carries Jenny Mae’s Gluten Free waffle mix. —Tammy E. * Antojitos. —Michelle H-W.

Macaron vs. ‘macaroon’

Oh, the drama! Macarons are the new cupcake, but which one? The French macaron, a meringue and almond cookie sandwich with a creamy filling, seems to be the “sweet du jour,” but don’t forget its oft-confused alter ego, the ... wait for it ... macaroon. The -oon version is delightful in its simplicity — a baked coconut “cookie” that’s made with egg whites and sweetened condensed milk. But either way you make them, they’re delicious. Wondering where you can get yours? Downtown Yakima’s Essencia features the coconut version, and both Essencia and Sweetie Pie Baby Cakes will create the French confection for special orders. Sweetie Pie Baby Cakes, 509-654-0234 or through Facebook • Essencia Artisan Bakery, 4 N. 3rd Street, 509-575-5570, essenciaartisanbakery.com

4 8 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

September | October 2011

Photo by Robin Beckett

Bert’s Pub: King of Comfort Food

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I THINK I HAVE A PRETTY great Macaroni and Cheese recipe. It’s tasty. My friends talk about it and everything. But put it side by side with the Pepperjack Macaroni and Cheese at Bert’s Pub, and I’m a little embarrassed. Bert’s, in the lower level at Glenwood Square, calls this their signature dish, and for good reason. Macaroni and cheese is not as easy as it sounds: something strange happens when you cook cheese: it loses quite a bit of its flavor. But somehow their version — with its sauteed red and yellow peppers, bits of crisp pepper bacon and a broiled, bubbly top — manages to keep every bit of pepperjack flavor without being too salty. And the creaminess! Add a side of perfectly-cooked green beans with butter (and more bacon!), and you’ve got yourself one heckuva meal. Bert’s is also known for its garlic seasoned french fries with a “kick butt” secret sauce, their Honey Butter Shrimp Tacos and one of my new personal favorites: Surf and Turf Nachos with black bean queso. (The chips are seperated from the toppings, so they’re not soggy at the end of your meal: nice touch.) Bert’s menu is extensive, with appetizers, salads, burgers and entrees all running from $3.95-$12.95. There are also creative daily specials, dreamed up by head cook Matt Mitzel. Microbrews, wine and mixed drinks are also available - it’s a pub after all. The place can be packed around dinner time, but during lunch it’s a little easier to find a table. Bert’s also now offers First Friday specials, so folks on the westside can start at Glenwood Square before heading downtown.

Call for an appointment and consultation.

453-0701 • www.inlandpipeyakima.com 248-2561 • 1-800-669-2561 • 102 S. Front Street, Yakima

-Robin Beckett Bert’s Pub • 5110 Tieton Drive Yakima • 509-972-4557 bertspub.com 37.17091.YMM

September | October 2011

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September | October 2011

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COME OCT. 7, Ellensburg’s streets will be alive with the sound of film buzz. That’s when the city hosts the seventh annual Ellensburg Film Festival. It might be surprising to some that a small community can leave a mark in the film world, but Ellensburg has done just that, thanks to the creative forces and resources from Central Washington University — which started a film program several years ago — and other local sponsors. The festival debuted in 2004, and has since bloomed into a premier regional three-day event each year. “We’ve had major films here, but we still try to maintain that intimate interaction with them,” says Melissa Johnson, a festival board member who handles public relations and marketing.

Some of the more well-known films were the award-winning documentary Wasteland and the animated feature The Secret of Kells. But Johnson said the festival takes pride in featuring more independent films that wouldn’t normally grace local screens. The festival is not limited to geography or genre. The films come from local talent (including short films from CWU students Jacob Chase and Josh Perrault) and others across the globe and include full-length features, documentaries and short films. The event also includes guest speakers, lectures and music. “We offer a unique, smaller festival for a chance to be a little more intimate,” says Johnson. “Filmmakers have commented on that. It’s one of their favorite film festivals.”

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Ellensburg has a film festival of its own

117 N. 4th Street Yakima, WA 98901 509-248-6210 or 800-666-8308 Visit us on the web: www.fitico.com

Art

Left: Scenes from the “Show us your shorts” short film series. Far left: Toro and scene from the film. Top Right: “21 Run” Bottom Right: “Raise”

Films are shown on the CWU campus and other locations in downtown Ellensburg. The festival is sponsored by several Ellensburg institutions, including CWU, the city of Ellensburg, Gallery One Arts Center and Laughing Horse Arts Foundation. While the festival features its annual event in October, workshops and events are held at other times during the year. In May it began showing a series of short films called Show Us Your Shorts, which continues until the festival this fall.

If you go:

In Zion National Park, scientific research finds that areas with cougar populations have much larger concentrations of plant and animal life than areas without cougar. FILM: Lords of Nature. Photos by Green Fire Productions 5 2 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

Single tickets are $6 each, or $3 with CWU student ID. The “SixTix” deal is $30, which gains admission to any six festival films. A Festival Pass is $50 and includes screening to all films, events and ceremonies as well as a T-shirt.

September | October 2011

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This Year’s Film Lineup

FREE films playing at Inspiration Studios building: (108 N. Main St., No. 2, Ellensburg) Show Us Your Shorts, Oct. 8 at 5 p.m. Faculty & Student Showcase, Oct. 8-9 Metropolis Newwords Sixty-in-60

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Films showing at Rawspace or CWU’s SURC Theater: Beatboxing The Escape (short) Everyday Sunshine Giants A Scent at the Sea (short) Hitonme (Korean short) Lords of Nature Lost Airmen of Buchenwald Masks (animated short) Mossgrove/Bed of Moss (experimental) Pedal Driven A Perfect Soldier The Secret Friend (short) Summer Elegy (short) To Be Frank (Ellensburg short)

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www.cvbankwa.com September | October 2011

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

Details

PHOTO By GORDON KING

A Coke and a Smile Since 1911, Coca-Cola has

been distributed locally, which means the company is celebrating its 100th anniversary in Yakima this year. To commemorate that landmark, there’s a special “Yakima” Coke can. Pick yours up at area grocery stores. Pictured here with a slice of custom Paisano (two toppings of green peppers and red onions) from one of our favorite pizza joints: Mike Bastinelli’s Russillo’s Pizza and Gelato. Mike Bastinelli’s Russillo’s Pizza and Gelato 1 W. Yakima Ave., No. 6 • Yakima • 509-453-0325 Russillospizza.net

5 4 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

September | October 2011

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September | October 2011

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

TRAVEL

BY ERICK PETERSON PHOTOS BY STEPHANIE FRY

W THIS PAGE AND OPPOSITE: Revelers and performers at last year’s Oktoberfest in Leavenworth.

5 6 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

September | October 2011

Eha! Grab a hat and head to Leavenworth’s Oktoberfest

WHEN VISITORS describe Leavenworth’s annual Oktoberfest, they often use the word “magical.” And when 30,000 visitors overrun a town of 2,000, many of them donning crazy hats, you know there’s magic in the air. People are having fun. The event began in 1998 with 400 attendees, and its popularity has skyrocketed over the years. “It’s a grand event,” says Larry Meyer, vice president of Projekt Bayern, an organization that promotes Leavenworth’s Bavarian culture. Meyer typically operates a beer wagon at the festival, where he dresses the part — in traditional German lederhosen — and chats with guests, many who come from Yakima. Meyer says folks from Yakima enjoy Leavenworth’s Oktoberfest because of the short, easy drive. With its zany hats and kitschy Bavarian surroundings,

September | October 2011

Oktoberfest is all about beer, food and fun, with live bands that hail from not only the United States, but Canada and Germany, too. Oktoberfest runs Fridays and Saturdays over three successive weekends, beginning Sept. 30. Each weekend begins with an opening ceremony, including a parade that features colorful flags, horse-drawn wagons, folks in traditional dress and Münchner Kindl, one of three Munich bands performing at this year’s event. A keg-tapping ceremony follows each Saturday. The festival is also — believe it or not — fun for families. Kids can enjoy the kinderplatz area, which includes a climbing wall, bouncy toys, a clown and magicians. For the children, however, the fun ends at bedtime. Everyone under 21 must leave the Oktoberfest tents by 9 p.m. But the fun for adults continues.

Where to Eat

With up to 40 food vendors, food is a big deal at Oktoberfest. Bratwurst, pulled pork, barbecued ribs, chicken and all kinds of desserts are favorites at the festival. Then there’s the beer. Visitors can enjoy Hofbräu, Bitburger, Kostriker, Alpine, Ayinger, Paulaner, Weihenstephan and Warsteiner. For the rare Oktoberfest visitor who isn’t into beer, wine and non-alcoholic beverages are also available. Festivalgoers also love the German-style cake and root beer floats. Because the festival spills beyond the tents and throughout Leavenworth, folks can visit some of the town’s favorite eateries as well. Here are a few places worth stopping for a bite — and a brew: Andreas Keller is an authentic German-style restaurant known for its jager schnitzel, served with spaetzle and red cabbage. They also make fresh pretzels. Visitors can also enjoy German potato salad and sausage in cozy wood booths that look like they’ve been transported straight from the Black Forest. 829 Front St. • 509-548-6000 andreaskellerrestaurant.com

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

TRAVEL Where to Shop

Where to Eat

Viadolce Gelato makes more than 25 flavors of both gelato and sorbetto, all from scratch. Flavors rotate, but have included mouth-watering varieties such as Ginger, Burnt Creme and Frutti di Bosco (mixed berry). According to Jed Burlando, a server and barista, Stracciatella is a customer favorite, made with sweet cream and hardened chocolate. And for those who can’t handle the dairy, their fruit flavors are dairy free. Viadolce also has a coffee bar to warm up gelatolovers after their scoop or two of the cold stuff. 636 Front St. • viadolcegelato.com

Leavenworth’s quaint streets are faced with whimsical storefronts full of all sorts of goodies: specialty cheeses, home décor and clothing among them. Here’s a few you won’t want to miss:

First up: The Hat Shop. Oktoberfest makes Leavenworth a very busy place, and The Hat Shop has become a kind of hot spot for those looking for funky headwear for the event. That’s your warning: It’ll be crowded… 721 Front St. • 509-548-4442 hatshopwoodshop.com

TOP LEFT: Zach Nettercott from Shoreline, Wash., models a “Spam” hat. MIDDLE: Employees at The Hat Shop wear some of the merchandise.

5 8 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

September | October 2011

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The Hat Shop, owned by the husband and wife team of Kevin and Teddy Rieke, is worth special attention because hats are a special part of Leavenworth’s Oktoberfest festival. Kevin’s parents opened the shop next to their toy store in 1987. The shop has since become a Leavenworth phenomenon, and it carries thousands of hats — everything from baseball caps and party hats to cowboy hats and fancy hats for men and women. Some hats, such as an oversized “king” hat, are whimsical enough for a party. Other hats are more formal and could be worn to weddings. Hats add to the fun, and some people say that it helps create a colorful Mardi Gras feeling during the festival. Finding the perfect hat can be a chore, however, because people line up in front of the store in order to get in and browse. A bouncer stands outside the entrance and allows people in — but only 70 at a time. Guests can wait for half an hour, but they say the wait is worthwhile. Nancy Kelly, who co-chairs Oktoberfest with her husband, Bob, says that she enjoys the competition between folks who wear them. “Everyone loves it, and I do, too,” she said.

37.20339.YVM/M

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

TRAVEL

Where to Eat

New to the scene, Icicle Brewing Co. opened this spring. Icicle’s ales and lagers are made with water from the Icicle River and hops from the Yakima Valley. Gretchen Wearne, a server at Icicle, says customers’ favorite brew is the Bootjack IPA. “Our most popular beer by far.” Icicle was recently awarded “Best Brewer” at the Rails-to-Ales brewfest in South Cle Elum. 935 Front St. • 509-548-2739 iciclebrewing.com

Where to Shop Isn’t there something so Bavarian about the holidays? Leavenworth thinks so, which means there are a number of stores that sell holiday decorations. One favorite among visitors is Kris Kringle, which is two stories jam-packed with Christmas ornaments and decorations of eye-popping variety, some coming from Poland, Germany and the Czech Republic. Laura Hansen, a designer at the store, says a local artist also paints custom ornaments with a Leavenworth theme. 907 Front St. • 888-557-4645

Ever heard of Fromage D’Affinois? Leavenworth’s Front Street is also home Or English Red Leicester? Those are to Icicle River, where fans of Pendleton two specialty cheeses available at the sportswear (which is updating its look this Cheesemonger’s Shop, which features year) can shop for the popular brand. delicious-sounding varieties that can be 639 Front St. • 509-548-8090 hard to find. The shop also stocks sausage, beer and wine. 819 Front St. • 509-548-9011 cheesemongersshop.com Wearne serves up a frothy glass at Icicle Brewing Company.

My Favorite Place and Simply Found are sister stores, stocking home and garden décor, clothing and gifts, including darling hats, shoes, candles, jewelry and perfume. My Favorite Place • 217 Eighth St. 509-548-5112 Simply Found • 833 Front St. 509-548-1068 courtyardquail.com

6 0 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

September | October 2011

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September | October 2011

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

TRAVEL

Where to stay Where to Eat

The München Haus boasts the “the most extensive selection of premium sausages in Leavenworth,” with a menu that also includes apple cider kraut and more than 20 condiments, like the München Haus Amber Ale mustard. A popular menu item is the “Big Bob Bratwurst,” and sides include warm German potato salad and pretzels. Washington microbrews and German beer are available, as well as local wines. 709 Front St. • 509-548-1158 munchenhaus.com

This can be difficult on short notice, because people frequently book their accommodations well in advance. “Get anything you can,” Kelly said. Nearby towns to Leavenworth, such as Lake Wenatchee, Plain, Cashmere and Wenatchee, might still have hotel rooms available. Shuttle transportation is available to Leavenworth (free in Leavenworth, but available for a small fee outside town). Shuttles are especially useful after the festival, since many attendees have been drinking. There is also the option of getting on hotel waiting lists. On occasion, people who have called far ahead to reserve rooms do not show up to claim their reservations. Some places to try include The Hotel Edelweiss (843 Front St.; 866-512-0580), located in the middle of town; the Bavarian Ritz (633 Front St.; 800-8546365) also located near the city’s center; and the Mountain Home Lodge (8201 Mountain Home Road; 800-414-2378), which offers secluded cabins and top-notch food just two miles North of Leavenworth.

6 2 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

LEAVENWORTH’S OCTOBERFEST Sept. 30-Oct. 1 • Oct. 7-8 • Oct. 14-15 Tickets: $10 for Fridays and $15 for Saturdays, in advance. All tickets $20 at the gate. Active military and children under 12 are free (though everyone under 21 must leave Oktoberfest before 9 p.m. daily), and there is a discount for groups. For group prices, email info@ leavenworthoktoberfest.com. leavenworthoktoberfest.com

September | October 2011

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September | October 2011

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

Garden

by Carol Barany/WSU Master Gardeners

Relax! Impeccable neatness in the autumn yard, without a fallen leaf in sight and with all the natural refuse cut back, collected and bagged, is no longer the mark of a fine gardener. When I see a black plastic bag of leaves on the curb, I want to bring it home, since leaves are one of the most extraordinary gifts nature gives us. Soil needs replenishing each year with organic matter, and leaves are the perfect food, since they decompose into humus. Humus contains both nutrients and fiber that adds structure to soil. But that doesnâ&#x20AC;&#x2122;t mean that leaves should be left where they fall, covering the yard through winter. In fact, leaves left in this way can become a smothering mulch instead of a nourishing fertilizer. Clear your driveways and paths, then take a look at the following tips for how best to use the leaves nature gives us.

6 4 | YA K I M A M A G A Z I N E â&#x20AC;˘ y a k i m a m a g a z i n e . c o m

September | October 2011

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September | October 2011

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Garden

• It was once practice to cut down most perennials in autumn, but now gardeners recognize that winter interest is provided by more than evergreens and conifers. In addition to their ornamental qualities, certain perennials in the winter landscape are important resources for birds and butterflies. Many species of butterflies lay eggs on the leaves of perennials for overwintering, and if we cut down and compost these plants, we may be composting next seasons’s butterflies, too. Birds visit our feeders, but also come to our gardens to eat the seeds from perennials such as Echinacea, Heliopsis and Rudbeckia, and use perennials as cover and resting grounds. • For those perennials that don’t contribute much to the winter garden, mulch ’em. After the first killing frost, I chop the tall ones down with hedge clippers, leave the debris in place, then run my mulching mower over the remains. Setting the mower deck as high as possible, I can shred without damaging any drip irrigation lines. Humus is my garden’s gold. If you must rake and bag your leaves, check for leaf pick-up times in your neighborhood. If you’re a Yakima resident, use the biodegradable bags that the City Refuse Division on Fruitvale Boulevard provides for free — that ensures those leaves will be taken to the Yard Waste Recycling Center in Terrace Heights. If you use biodegradable bags that you find elsewhere, or black plastic bags, these leaves will be picked up, but will be taken to the landfill instead.

6 6 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

September | October 2011

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WSU MASTER GARDENERS The WSU Extension Master Gardener Program is an organization of trained volunteers dedicated to horticulture and community service. If you have a question about gardening, landscaping or this program, call or stop by the Master Gardener Clinic. WSU Extension Office 509-574-1600 104 N. First St. • Yakima

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y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

HOME GROWN

PHOTO BY CAL BLETHEN

GARDEN IN STYLE

We were wowed when we spotted Justine SinclairYoakum’s airbrushed shoes, so we asked the Yakima artist to embellish a pair of run-of-the-mill garden clogs for our Home & Garden edition. Sinclair-Yoakum has been airbrushing for four years, but just recently began turning her talents to footwear. “I paint everything,” she says … even canvas, bikes and cars. Sinclair-Yoakum hopes her talent will help others too, through her new shoe line, “Wear to Care.” Inspired by her aunt who died of cancer in 2004, Sinclair-Yoakum will donate 20 percent of the proceeds from this line to those battling the disease. Take a look at her creations at Rolo’s Boutique at 18 N. 2nd Street in Yakima. Justine Sinclair-Yoakum, JNS Studios, 509-654-8411 • jnsstudiossite.com 6 8 | YAKIMA MAGAZINE • yakimamagazine.com

September | October 2011

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CITY SCENE MOXEE HOP FESTIVAL g ookinties! B w o r N ay Pa Holid

Sawyer House The Perfect Setting!

The 64th annual Moxee Hop Festival was held on Aug. 5-6. Coordinated and sponsored by the East Valley Community Enhancement Association, the festival benefits Moxee city programs such as the Moxee library, kids sports and the Moxee park. This year’s event included raffles, a beer garden and live entertainment from the Dusty 45s, games, a breakfast in the park and a parade. “We had a lot of fun family involvement,” said LeeAnn Mulhair, who helped coordinate the event. Photos by Kevin Wilbanks

Suzanne Thompson and mother Wilma Sauve, parade grand marshal

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September | October 2011

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September | October 2011

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

CITY SCENE GRAND VIN

The Yakima chapter of the American Red Cross held its annual Grand Vin on Sat., Aug. 27 at the Sawyer House in Wapato. This year’s Humanitarian Award recipient was State Senator Curtis King. Proceeds from the event benefit the Red Cross. Photos by Stephanie Hakala

• Custom Cabinetry • Solid Surface Countertops • Ornamental Millwork • Custom Design Greg Huefner, Lisa Wallace, Andy Martinkus, Suzanne Federspiel & Judge Doug Federspiel

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Mon.-Sat. 9:00aM-5:00pM • CloSed SundayS 7 4 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

Tina Moss, Sheri and Brad Bissell September | October 2011

Unique Clothes for the Modern Man

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September | October 2011

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

CALENDAR Arts

Events

Food

SEPTEMBER | OCTOBER 2011

Outdoor

Attire

THROUGH SEPT. 28

SEPTEMBER 9-11

Selah’s Wednesday Market South First Street • Selah 509-698-7305

Naches Valley Sportsmans’ Days Schafer Avenue • Naches Nachesvalleychamber.com

THROUGH OCT. 1 Land of Joy and Sorrow Yakima Valley Museum 509-248-0747

THROUGH OCT. 9 10x10x10xTieton Mighty Tieton • Tieton 509-494-2009

THROUGH OCT. 30 Yakima Farmers’ Market South 3rd Street and Yakima Avenue Yakimafarmersmarket.org

THROUGH DEC. 30

Family

Beer | Wine Travel

SEPTEMBER 17-18

Kittitas Tour of Homes cwhbatourofhomes.com

SEPT. 23-OCT. 2

SEPTEMBER 10

Central Washington State Fair State Fair Park Fairfun.com

Autumn Bounty Yakima Area Arboretum 509-248-7337

SEPTEMBER 24

SEPTEMBER 10-11

Sunfair Parade Yakima Avenue

Skewered Apple Front Street • Yakima Yakima Valley Museum 509-248-0747

SEPTEMBER 30

SEPT. 16-OCT. 15

Stargazing at Randall Park Yakima Parks and Recreation/ Yakima Astronomical Society

Journeys Without Maps Larson Gallery 509-574-4875

OCTOBER 1 `

SEPTEMBER 15

Head Over Heels – Over Heels Yakima Valley Museum 509-248-0747

Farmer’s Mercado Tieton Park • Tieton

Paul Henderson Art Installation Yakima National Bank

OCTOBER 1

SEPTEMBER 17

Farmer’s Mercado Tieton Park • Tieton

Paws for Life Randall Park American Cancer Society 509-833-6008

SEPTEMBER 9-10 Best of Broadway: Shrek the Musical The Capitol Theatre 509-853-ARTS capitoltheatre.org

SEPTEMBER 10-18 (VARIOUS DATES) Yakima Tour of Homes cwhbatourofhomes.com

Fresh Hop Ale Festival Allied Arts of Yakima Valley Downtown Yakima Freshhopalefestival.com

OCTOBER 7-22 The Crucible The Warehouse Theatre 509-966-0951

SEPTEMBER 17 Bark in the Park Greenway near Humane Society 509-457-6854 yakimahumane.org

SEPTEMBER 17

OCTOBER 8 Wapato Tamale Festival Downtown Wapato 509-877-4262

Tour de Harvest Bradley House Yakima Schools Foun. 509-457-0898

Send your event to events@yakimamagazine.com 37.15260.YKM.M

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September | October 2011

PUBLISHES SEPT. 9

New Autum AutumN ArrivAls OCTOBER 8

OCTOBER 16

Yakima Farmers’ Market Oktoberfest Millenium Plaza 509-457-5765

The Yakima Symphony Chamber Orchestra The Seasons Fall Jazz Festival The Seasons Performance Hall 509-453-1888

Opening Concert: Karrin Allyson The Seasons Fall Jazz Festival The Seasons Performance Hall 509-453-1888

OCTOBER 28 The Capitol Steps The Capitol Theatre 509-853-ARTS

OCTOBER 10

OCTOBER 29

Jazz Showcase The Seasons Fall Jazz Festival The Seasons Performance Hall 509-453-1888

HalloWine Rattlesnake Hills Wine Trail Rattlesnakehills.com

OCTOBER 13 New Works Showcase The Seasons Fall Jazz Festival The Seasons Performance Hall 509-453-1888

OCTOBER 14 Wine & Art Humane Society of Central Washington Capitol Theatre 509-457-6854

OCTOBER 15 Chamber Music Gala The Seasons Fall Jazz Festival The Seasons Performance Hall 509-453-1888

OCT. 29-NOV. 13 Dia de Los Muertos Mighty Tieton Mightytieton.com/ events

37.9632.YM.M

OCTOBER 8

John Gasperetti’s Floral Design Ballesteri’s Cafe • Vaux Shoes Diet Center • Ameriprise Financial CC Ltd. • Parry Jewelers Yakima’s Shipping Shop John’s Dry Cleaners • Royal Buffet CoMotion Dance Center Cookie Cutter, Etc. Salon Nouveau Priscilla’s Chic Boutique K Nails & Spa American Family Insurance Subway

Shopping Center

Where 40th Avenue meets Summitview Support Local Businesses & Shop Westpark

Capital advisors Wealth ManageMent announCes the addition of

OCT. 29-DEC. 3 56th Annual Central Washington Artists’ Exhibition Larson Gallery 509-574-4875

NOVEMBER 9

D E R E K A . PA R S O N S Financial Advisor

Rabbi Brad Hirschfield Yakima Town Hall Yakima Convention Center 509-966-0930

as a neW MeMber of the praCtiCe

W e a l t h

M a n a g e M e n t

402 east Yakima avenue, suite 130 - Yakima, Washington 98901 phone: 509.469.5030 - toll free 866.469.5030 Investment products and service are offered through Wells Fargo Advisors Financial Network, LLC (WFAFN), Member SIPC, a registered broker-dealer and separate non-bank affiliate of Wells Fargo and Company. *Capital Advisors Wealth Management is a separate entity from (WFAFN).

September | October 2011

37.13899.YM.M

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

Interview

PHOTO BY Gordon King

inter view Name & Age: Jane Milford, 50 Personal I have two daughters: Megan, a junior at Western Washington University, and Augusta, a junior at West Valley High School. They both grew up decorating and helping with display in my shop. We’ve lived in Yakima for four years and our “Head of House” is a five pound Morkie (Maltese/Yorkie mix) named Hugo Boss, who really believes he’s the boss! Profession I was born and raised in Seattle and graduated with a B.A. in Clothing Textiles from Washington State University in 1983. After many years in the retail clothing field and taking time off to raise my girls, I decided to open my own store in Seattle. A friend urged me to start a business, putting my creative talents to new use. Thirteen years ago, it became a shop named Found Collections. After eight years, three different locations and many reinventions of style, I started offering my services as an Arranger for stores and private homes. As owner of Found Collections: Vintage Styling, I offer clients placement and/or purchase of one-of-akind pieces that show the personality of the owner- whether it’s for a business or a private home. I love my job working for Michelle Wyles, owner of Garden Dance/raindance, a clothing boutique for women and men downtown on Front Street. Michelle has given me free reign in the visual merchandising of the store, but we work as a team. It’s her vision, but I get to help carry it out. Describe your style? While my style could be pegged as “Rustic-Romantic” or “Time-worn Elegance,” whichever way you look at it, it can be summed up as a love for age and beauty. I’d rather have

Jane sits with a display of boots at Garden Dance.

You work downtown at Garden Dance … What do you see for downtown’s future? Downtown Yakima has been a saving grace for me here. I love age and beauty and have watched everything from the bricks being laid on Front Street to the We noticed you have a lot of darling flower pots and hanging baskets being vintage cowboy boots in your home, which we’re featuring in the next edition filled and cared for up and down Yakima of Yakima magazine…how long have you Avenue. I wish every Yakima resident collected them and why? I found my first could see and appreciate the great effort and thought put into pair of cowboy boots in the restoration of this a Bozeman, Montana beautiful historic district. thrift store about 25 The core business district years ago. Like all colcould expand with more lectors, I love gathering original shops and venues them because it gives that complement our me something to search existing restaurants, for and the hunt is half wine-tasting rooms, bakthe fun. eries and coffee shops, as well as the few boutique shops and salons. You use certain motifs in your home styling … Do they have special meaning? There’s room for those brave enough and Religious symbols are very dear to me in creative enough to try. my home: Santos, crosses, rosaries, and Bibles — it’s a collection I’ve been build- Some of us are design challenged. What advice would you give to someone who ing for years. Music is also a theme: old wants to make over a room in his or her sheet music, hymnals and instruments house, but doesn’t know where to start? with age — they all bring warmth and Pick your favorite piece and build around comfort to me. There’s just something it. Sometimes it’s a color or cherished obabout The Old Rugged Cross, whether in ject; I can be inspired by a scrap of vintage form or song. fabric. Whatever speaks to you, embrace it! If that doesn’t work, call me! Why is Yakima Home? I recently read a book by Abraham Verghese — his quote sums it up perfectly for me: “Wasn’t that Life Philosophy Do everything with pasthe definition of home? Not where you sion, whether it’s raising children, making are from, but where you are wanted” — music, or decorating your home and garden — GET EXCITED!!! that’s why Yakima is home for me. an original than a copy, and would just as soon save up for something dear or search a lifetime for the perfect piece than stock a room full of reproductions.

7 8 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

“Pick your favorite piece and build around it.”

September | October 2011

Tired of hiding your legs?

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There is no substitute for experience.

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Dr. Tanwani has been treating vein disorders for over 20 years. He is board certified by the American College of Surgeons and is the only surgeon in Yakima who is board certified by the American College of Phlebology (specialty in vein diseases)

After years of suffering from Before AfTer painful varicose veins I heard about Dr. Tanwani and the venous closure procedure. After consulting with the doctor I decided to have the surgery, I’m so glad I did. My legs are now pain free. The surgery was not painful at all. Thank you doctor! —Betty C.

www.yakimaveinclinic.com • 1005 W. Walnut Ste. 205 • Yakima

For a consultation call (509) 248–6080

September | October 2011

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

37.17677.YM.M