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BELLEVUE CLUB

OCTOBER.19

finding

THE RIGHT RECIPE MEMBER JASON KOH SHARES THE SECRETS BEHIND HIS BELOVED

SUSHI SPOT

[PAGE 50]

ENJOY

THE RIDE DISCOVER THE PERKS OF PELOTON BIKES P.18

SPIRIT of the SAN JUANS TRY A

CLEAN

SPIKED SELTZER

WITH NO EXTRA SUGAR, CARBS OR GLUTEN [PAGE 38]


MERCER ISL AND

Regulation Tennis | Sport Pavilion | 280± Waterfront | Colossal Moorage | $18.888M

WHIDBE Y ISL AND

Smugglers Cove

| Modern

|

330’ Waterfront

| 9.32 Acres

|

$4.388M

SE AT TLE MERCER ISLAND | 280± WATERFRONT | 14,940 SF | $18,888,000

Puget Sound Views

|

1 BR / 1 BA Condo | Amenities: Rooftop Deck, Spa, Fitness | $710K

WENDY LISTER M A N A G I N G B R O K E R | G LO B A L LU X U R Y A M B AS S A D O R wendylister@cbbain.com|wendysgonedigital.com |425.283.8858


ME YDENBAUER BAY

WE S T B E L L E V U E Hear fish frolick through the bay, eagles swooping in harmony. Colors in bloom. Nature’s private fireworks of moonlight, stars, and scapes of virbrance. Modern Northwest greatroom. Entertain with ease. For the family and friends or for two. Full wine cellar. Edible gardens. Beautifully manicured greens. There is no compromise.

Prime Waterfront | Deep Moorage | $6.7M

WENDY LISTER


octobe r

2019 c o n t e n t s

F E AT U R E S

“It’s all about the combination of flavors.” - Christina Martin

18 •

ENJOY THE RIDE

Create an account and discover the perks of Peloton bikes.

4 | october 2019 reflections

38 •

SPIRIT OF THE SAN JUANS

Member Katy Enger introduces the country’s first seltzery.

50 •

CUISINE COLLABORATION

Jason and Jinny Koh share the recipe behind their beloved sushi spot.


FULL PAGE AD

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425-777-4451

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octobe r

2019 c o n t e n t s

D E PA R T M E N T S mind & body Tips and advice for complete health and wellness

20 •

ALL ABOUT APPLES

30 •

DYNAMIC RUNNER’S WARM-UP

people & places Stories of notable community members, businesses and destinations

44

56

62

SOUPS AND STEWS FROM AROUND THE WORLD

STORIES FROM THE YOGA MAT WITH LOCAL AUTHOR

FIELD NOTES: A VISUAL ADVENTURE IN ASTORIA

community & club Relaying what matters to you most in the Club and local community 8 PR ESIDENT’S LETTER | 10 CA LENDA R 14 NEWSFEED | 16 R ECIPROCA L CLUB | 68 R EFLECTIONS

6 | october 2019 reflections


cornerstonE·

••

BUILD BEYOND'"

Beyond Your Destination Your journey has been one of peaks and valleys, wins and losses, advocates and adversaries. Through it all, you successfully navigated your way to a position of great achievement, opportunity and complexity. At Cornerstone Advisors, we have been providing financial and lifestyle services to accomplished individuals for more than 30 years. Proud to call these visionaries and business leaders our clients and friends, we are here for you when your time has come to look beyond traditional wealth management. Now is your time.

BuildBeyond.com l info@buildbeyond.com l (888) 762-1442 l Bellevue, WA A

Ill


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f r o m

LETTER

b e l l e v u e

c lu b

p r e s i d e n t

Dear Bellevue Club Members, RE FLEC TIONS MAGAZINE

You may have noticed the significant construction on 112th over the past several years which is paving the way for the arrival of Sound Transit in 2023.

VOLUME 35 ISSUE 2 BCreflections.com editor

Lauren Hunsberger | 425.688.3162

This station across from the Red Lion continues through a tunnel and stops across from Meydenbauer Convention Center. From there, the line moves through Bellevue’s Wilburton and Spring District areas and continues to Redmond.

art director

Bonnie Tankovich | 425.688.3194 graphic designer

Taryn Emerick | 425.688.3163

To support the benefits of rapid transit, an extensive public process created the vision for this area and the commercial properties from Main St to SE 6th. These properties were formed into a Transit Oriented District (TOD) with the vision approved by our city council in 2016. This district is intended to be distinct from downtown with an emphasis on landscaping and open space that support a mixed-use, pedestrian friendly development for residential, commercial and other uses. The headstone of this district will be built on the Red Lion property which allows for substantial mixed-use development needed to support Sound Transit and growth in our area. The Bellevue Club will anchor this district and have the opportunity to expand our footprint to support stronger commitments in all areas. Best of all, there will be the possibility of additional parking. The vision of the TOD was the result of a most successful collaborative process among city staff, city council and private interest. We wish to acknowledge current council members Jennifer Robertson, John Stokes and Janice Zahn who are running for re-election. Their continued presence on the council is vital to support the future interest of this property. The land use code needed to make future commitments should be complete by early next year. We welcome the opportunity to improve the Club property and will provide other updates when appropriate.

writer

Samantha Lund | 425.688.3161 advertising

Eric Nienaber | 425.445.6800 To receive a rate card and media kit, please call 425.445.6800 or visit www.bcreflections.com.

B E LLEVU E CLU B

president S. W. Thurston club manager Connor Eden athletic services

425.455.1616 | bellevueclub.com bellevue club hotel

425.454.4424 | bellevueclubhotel.com BELLEVUE CLUB REFLECTIONS (ISSN 1096-8105) is published octoberly by the Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004. Copyright 2019 by Bellevue Club. All rights reserved. Reproduction in whole or in part without express written permission is prohibited. Publication number 715390. Periodicals postage paid @ Bellevue, WA, and additional offices. Editorial, Advertising and Circulation Office: P.O. Box 90020, Bellevue, WA 98009 (mailing address); 11200 S.E. 6th, Bellevue, WA 98004 (street address); telephone 425.455.1616. Produced by Vernon Publications, LLC, P.O Box 972, Woodinville, WA 98072-0970. POSTMASTER send address changes to BELLEVUE CLUB REFLECTIONS, 11200 S.E. Sixth St., Bellevue, WA 98004.

S.W. Thurston, President

c o n t r i b u t o r s

KELLI TERPSMA

See Kelli’s work on p.44 8 | october 2019 reflections

SAMANTHA LUND

See Samantha’s work on p.20

TARYN EMERICK

See Taryn’s work on p.62


THE BELLEVUE FALL COLLECTION

STUDIOS FROM THE $600,000s

ALL-NEW RESIDENCE HOMES WILL SOON BE AVAILABLE AT AVENUE

Set within an elegantly understated structure, 224 thoughtfully crafted Residence homes evoke a distinct sense of place. Beyond these private sanctuaries, InterContinental® Bellevue at Avenue showcases bespoke lifestyle experiences, while the plaza indulges the senses with exceptional retail and dining destinations. Construction has commenced at NE 8th Street and Bellevue Way. Register today for priority access. LIVEATAVENUE.COM/BELLEVUECLUB

In our continuing effort to improve the design and function of Avenue Estates, we reserve the right to modify or change plans, specifications, features and prices without notice. Square footages are approximate. Images are for illustrative purposes and may differ from actual product or views. E.&O.E.

ONE BEDROOMS FROM THE $700,000s

TWO BEDROOMS FROM $1.3 MILLION


comm u n ity & c lu b

C A L E N DA R

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FAMILY GYM NIGHT

TOTAL IMMERSION CLINIC

VITAMIN B & NUTRIENT SHOTS

KEY SOCIAL FITNESS RECREATION AQUATICS

06

07

TOTAL IMMERSION CLINIC

CHARTER MEMBER MINGLE

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BUSINESS NETWORKING HAPPY HOUR

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FALL DETOX TECH NECK YOGA WORKSHOP PREVENTION IMAGINATION BAND BCYBA CLINIC

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BABYSITTERS COURSE

BABYSITTERS COURSE

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TENNIS

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YOUTH

BABYSITTERS COURSE JUNIOR MATCH NIGHT

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STAIRS 101 KIDS TAKE OVER OKTOBERFEST VITAMIN B & NUTRIENT SHOTS

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YOGA STORYTIME

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FAMILY PUMPKIN CARVING

BC/MERCER ISLAND TENNIS TOURNAMENT BEGINS

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SESSION 2 BEGINS

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visit members. bellevueclub. com to view all programs and services or call 425.688.3177.

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HALLOWEEN CARNIVAL

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HALLOWEEN

sav e t h e dat e october

20 •

YOGA STORYTIME

Join us for a children’s yoga, storytime reading and Q&A session. 10 | october 2019 reflections

october

25 •

HALLOWEEN CARNIVAL

Dress in your favorite costume and join us for games, crafts and fun!

november

8 •

FATHER-SON LEGO NIGHT

Fathers and sons will enjoy appetizers while they imagine and create.


WEST BELLEVUE PARTNERS

Your partner in real estate Coming Home should be your Favorite Treat!

1

2

3

1 8526 NE 26th Street, Clyde Hill 2 1462 88th Avenue NE, Clyde Hill 3 1237 Evergreen Point Road, Medina $2,498,000 · MLS #1518087

$2,988,000 · MLS #1507444

$5,688,000 · MLS #1457532

Anna Riley 425.761.8836 anna@westbellevue.com WestBellevue.com

Denise Niles 425.301.1769 denise@westbellevue.com

$1b+

20+

7

2x

IN PROPERTY SALES

YEARS EXPERIENCE

OF TOP 25 SALES IN 2018 - PSBJ

THE SERVICE

bellevue club october 2019 | 11


comm u n ity & c lu b

NEWSFEED

n o t e w o rt h y

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e v e n t s

KARATE CAMP

This summer, a group of young members participated in karate camp and learned skills including blocks, punches and kicks with and without equipment. Sensei James Penor also taught them valuable lessons about character by asking them to repeat the following before each class: Each seek perfection of character. Each be faithful. Each endeavor. Each respect others. Each refrain from violent behavior. Each must be cheerful and have some fun.

serve for swedish 2019 Many Bellevue Club members and tennis pros participated in the Sixth Annual Christel Lundeen Serve for Swedish Tennis Fest. Congratulations to pro-am flight winners Tom Clemente (overall champion) and Cliff Hawk. Team Nash (Brian Nash, Andrew Parcel, Sam Varon, and Brian Fong) won the team event.

12 | october 2019 reflections


ascendprime.com | 10400 NE 4th St #3100, Bellevue, WA 98004 | 425.625.2080 Self-parking is available at the Lincoln Square South parking garage. For Valet, visit the W Valet off NE 5th St.


comm u n ity & c lu b

NEWSFEED

e a st s i d e n e w s f r o m o u r pa rt n e r s at 4 2 5 b u s i n e s s m a g a z i n e

HOPSKIPDRIVE TRANSPORTATION SERVICE FOR KIDS COMES TO KING COUNTY HopSkipDrive, a transportation service designed for kids, has expanded to King County as of Sept. 3, providing parents a safety-first, tech-enabled transportation solution to simplify complicated logistics, save time, and reduce stress for parents with on-the-go kids. Using the HopSkipDrive app or website, parents can request rides for children aged 6 and older, booking as little as eight hours in advance, or by 7 p.m. for rides the next morning. Parents and families can customize ride instructions from pickup and drop-off notes to sign-in/-out requests. Before the ride, HopSkipDrive matches ride requests to a CareDriver and provides a photo profile to parents and families, which they can share with their child and school. During the ride, parents can track progress through the app or via text message, while HopSkipDrive’s Safe Ride Support team monitors all rides in real time.

PORT OF EVERETT APPOINTS FIRST FEMALE CEO Lisa Lefeber will become the first female CEO in the 100-year history of the Port of Everett effective Oct. 16 after a unanimous 3-0 vote by the commission. Lefeber, who earned an undergraduate degree in journalism from Western Washington University and a master’s degree in public administration from Seattle University, joined the Port of Everett in 2005 as its Chief of Policy and Communications after a career as a news reporter.

the longest flight from sea-tac? straight to singapore Singapore Airlines recently began 16-hour direct flights from Sea-Tac to Singapore — making it the longest direct flight you can take from Seattle. But don’t worry, the luxury airline carrier is all about making your long trip comfortable. The inaugural flight departed Seattle-Tacoma International Airport on Sept. 3. SIA has seen a 42 percent increase in the flight frequency from the U.S. during the past year.

To read the full stories, visit 425business.com.

14 | october 2019 reflections


(425) 899- 4144

“FASHIONS FADE, ST YLE IS ETERNAL.” —Y VES SAINT LAURENT

S t ro t h e r De r m . co m

I

may have grown up in a tiny town in Western Kansas, but my passion for fashion has always been strong — it moved and intrigued me, and like my favorite designers, I too wanted to find a way to contribute to the broadening of beauty. Armed with an interest in science combined with a desire to help people, I found my calling in dermatology. I love both fashion and dermatology because I appreciate beautiful things. Bringing my eye for aesthetics to my craft as a dermatology provider is rewarding. When treatments make my patients’ skin look healthier, younger, and more beautiful, I feel the same satisfaction a fashion designer must feel watching their work come to life down the runway. To augment my all-time favorite French fashion designer’s quote: “Fashions fade, style (and beautiful skin) is eternal.”

SHANE KECK, PA-C


comm u n ity & c lu b

RECIPROCAL CLUB

MILWAUKEE ATHLETIC CLUB This five-star Platinum Club award recipient combines the best of social events and athletics in the heart of Wisconsin.

CLUB HISTORY

SOCIAL

ATHLETICS

ABOUT MILWAUKEE

The MAC is over a century old and has housed many historic events throughout the years. It is currently undergoing a $68 million renovation. The brand-new facilities will open in 2020, showcasing a modern, cutting-edge take on a city club. Nothing has gone unnoticed at the MAC. With a two-story rooftop fitness center, Junior Olympic pool, basketball court and a highly qualified personal training staff, the club has extensive fitness offerings, including private women’s-only options.

Creating a luxurious space for members to gather is one of the MAC’s top priorities. Complete with a four-seasons rooftop lounge and bar and numerous options for meeting spaces and business conferences, it’s easy to connect with like-minded people. The club is optimally located with views of the Milwaukee River and nearby Lake Michigan. There is no shortage of recreation, dining and historical sites to visit, and the hotel inside offers a good night’s sleep before you venture out.

For more information, please visit macwi.org or thenewmac.org to see renderings of the renovated space.

16 | october 2019 reflections


comm u n ity & c lu b

FITNESS

JOIN THE PELOTON PACK The Bellevue Club now offers two options to ride on your own time.

did you k now? Peloton is the name for a large pack of riders in a cycling race. Peloton is one of the most successful Kickstarter-funded companies, now valued at more than $1.4 billion. The Peloton also has a treadmill that provides running and full-body training options.

Often called the Netflix of fitness, the true value of a Peloton bike is in the streaming service, which gives users access to 14 daily live classes and more than 8,000 on-demand classes from the best instructors in the country. The best part: once you create an account, you can track your workouts from any Peloton bike around the world. Never miss a ride again.

18 | october 2019 reflections

sta rt c ycl ing It’s easy to get started. Hop on one of two bikes offered at the Bellevue Club, create your own free account and get cycling right away. For added motivation, join the leaderboard and compete against other athletes. For more information, visit onepeloton.com.

photo provided by peloton


smile artistry

A D VA N C E D C O S M E T I C , I M P L A N T & G E N E R A L D E N T I S T R Y REDMOND

Your Smile Says Everything.. Make Yours Beautiful! Michele - Seattle

Call Now For A Free Cosmetic Consultation!

Discuss all options to create your beautiful smile with absolutely no obligation.

Call 425.881.6699

COSMETIC IMPLANT DENTISTRY FULL MOUTH RECONSTRUCTION COMPLETE SMILE MAKEOVERS HIGHLY PERSONALIZED SMILES PORCELAIN VENEERS & CROWNS TMJ / TMD TREATMENT FOR JAW PAIN (FREE CONSULTATION) HIGHLY INDIVIDUALIZED CARE DR KAREN MCNEILL

GENERAL DENTISTRY - MOST INSURANCES ACCEPTED Affordable Financing Available!

As an early pioneer in Advanced Cosmetic Dentistry, Dr Karen McNeill has created hundreds of beautiful smiles since 1992. Dr McNeill has continuously undergone training in Advanced Cosmetic, Advanced Restorative and Neuromuscular Dentistry. Both experience and highly advanced training counts, but having artistic and aesthetic abilities are equally important. As every patient is different, Dr McNeill takes great pride in creating smiles that are beautifully individualized for each patient. Entrust the uniqueness of your smile and your oral health to one of the most preeminent and highly experienced dentists in the world.

PREVIOUSLY FEATURED ON

KING 5

KOMO 4

KIRO 7

smile artistry 16150 NE 85TH ST SUITE 126 REDMOND

|

P. 425.881.6699

|

WWW.TOPSEATTLEDENTIST.COM


m in d & body

NUTRITION

ALL about APPLES did you k now? In Washington, we all know and love apples, but the everyday favorite is a little more bizarre than you realize. Apples are considered part of the rose, or Rosaceae, family along with plums and strawberries. There are more than 7,500 varieties of apples grown around the world, meaning if you wanted to try all of them, you’d have to eat a new type every day for 20 years. Here in Washington, we produce the largest number of apples in the United States. Apples are culturally popular in North America and are used in many types of foods, as snacks and even for games. Approximately 25 percent of an apple is air, which is why they float in water.

w h y a ppl e , a ppl e? In 1976, Steve Jobs named his infamous tech-brand “Apple” with a logo to match, but why? According to his official biography written by Walter Isaacson, the name was chosen to reflect Jobs’s years of wandering from place to place without a home or job as he traveled from California to Oregon. After spending time working in apple orchards in Oregon, Jobs was living a “fruitarian diet” and took the inspiration into his company’s name. According to the Associated Press, Jobs found the name Apple to be “fun, spirited and not intimidating.”

HEALTH BENEFITS

• Fat-free, sodium-free, cholesterol-free • Weight loss aid • Lowers blood cholesterol levels • Lowers risk of diabetes • Contains pectin, a type of prebiotic fiber that feeds the good bacteria in your gut • Cancer prevention • Contains asthma-fighting compounds • Protects stomach against antiinflammatory drugs

m a k e i t ton igh t: a ppl e bu t t er INGREDIENTS

4 pounds of cooking apples, peeled, cored and chopped (Granny Smith suggested) 4 cups white sugar 2 teaspoons ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon salt

20 | october 2019 reflections

DIRECTIONS

• Place apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. • Cover and cook on high for 1 hour. • Reduce heat to low and continue to cook for about 10 hours, stirring occasionally until the mixture is thickened and dark brown. • Uncover and continue cooking on low for 1 hour; stir with a whisk to increase smoothness. • Spoon into containers, cover and refrigerate to keep.

Recipe from cleananddelicious.com


Working with a CFP® Professional Not only was Tom Faley listed on the Forbes 2019 “Best in State Wealth Advisors” list,* but he is also a CERTIFIED FINANCIAL PLANNER™ professional who is passionate about helping others. Backed by more than 20 years of industry experience, the rigorous education of the CFP® program, and being an Army Veteran, Tom is uniquely qualified to help you achieve your goals.

Thomas J. Faley, CFP®, CRPC®, AAMS®

EDUCATION CFP® professionals must master nearly 100 integrated topics, including planning in the following areas: investments, taxes, retirement, estates, insurance, and financial management.

EXPERIENCE To earn the CFP® certification, these professionals must have a minimum of three years’ experience in the personal financial planning process, thus possessing financial counseling skills and knowledge.

Managing Director – Investments

ETHICS

To learn more about Tom, our team, and what we believe are the advantages of working with a CFP® professional, please call (425) 450-2230 or visit our website at faleyeckermanwmg.com

All CFP® practitioners must pass a background check and agree to abide by a strict code of professional conduct, which sets forth their ethical responsibilities to the public, their clients, and their employers.

*Ranking algorithm based on industry experience, interviews, compliance records, assets under management, revenue and other criteria by SHOOK Research, LLC, which does not receive compensation from the advisors or their firms in exchange for placement on a ranking. Investment performance is not a criterion.

Investment and Insurance Products:

NOT FDIC Insured

NO Bank Guarantee

MAY Lose Value

Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. 0319-05255

bellevue club october 2019 | 21


m in d & body

READING CORNER

COOKBOOKS A 2014 study from Johns Hopkins suggests that cooking might just be the ingredient in a healthier diet. The study found that people who frequently cooked their meals at home consumed fewer calories and generally ate healthier. The difference in caloric intake isn’t a small one, either; the study found that the 8 percent of adults that cooked once or less a week averaged 2,301 calories each day, whereas the 48 percent of adults who cooked six or seven times a week averaged 2,164 calories. The numbers speak for themselves, so the next time that you’re about to go out for dinner, pick up one of these healthy cookbooks and spend a night in instead.

HEALTHY GUT, FLAT STOMACH by Danielle

Capalino This cookbook specializes in beating bloat and stomach discomfort while maintaining a lowFODMAP diet. FODMAPs are sugars that are hard to digest and cause discomfort, gas and IBS symptoms. There are many healthy, nutritional foods that contain these sugars (like onions, beans, dairy and cereals), which can be frustrating for people who try to eat well but still have discomfort. The book also includes a seven-day sample menu with recipes.

22 | october 2019 reflections

CLEAN EATS

by Alejandro Junger, M.D. Clean Eats is a New York Times best seller with more than 200 healthy recipes. Dr. Alejandro Junger is a cardiologist and detox specialist who compiled each recipe including paleo and vegetarian-friendly recipes. Each meal is meant to reset, restore and reinvigorate your body while teaching you how to make healthy choices and replacements in your everyday meals as well.

DINING IN

by Alison Roman This is one of the more accessible cookbooks for beginner chefs of all skills. Alison Roman specializes in of-the-moment dishes full of quick techniques and hacks for your kitchen. Dining In features 125 recipes that are vegetable-forward. Recipes include Charred Green Beans with Creamy Tahini and Fresh Hot Sauce, Sliced Black Lentil Salad with Oil-Packed Tuna and Purple Potatoes, Shrimp in Shells with Garlic Butter, and many more.

THE CLEAN EATING SLOW COOKER

by Linda Larsen Slow cookers have been gaining in popularity over the last few years mainly because of their hands-off nature. Linda Larsen details healthy and wholesome slow cooker meals in The Clean Eating Slow Cooker that are promised to be quick to prep and easy for cleanup. Larsen began her clean-eating lifestyle series in 2010 and has written 33 health-focused cookbooks.

written

by

samantha lund


SOLD The Modern Lakehouse on Mercer Island | Represented Buyer

AVA I L A B L E | H o u g h t o n

$2.3MM

MAX ROMBAKH MANAGING BROKER Luxury Marketing Specialist Windermere Real Estate 2 0 6 . 2 2 7. 0 7 3 7 MAXR@WINDERMERE.COM MAXROMBAKH.COM

SOLD | Lakemont

$10.05MM

$1.97MM


comm u n ity & c lu b

CITY SCENE

EASTSIDE

OKTOBERFEST Raise a stein with us in celebration of the season! In partnership with Hofbräu beer, the Bellevue Club is hosting an Oktoberfest event on October 18 with classic Bavarian bites and beer.

friday, october 18 •

6–9 p.m. cosmos lounge No reservations necessary. For more information, please call 425.688.3382.

24 | october 2019 reflections


Authorized Dealer For

ABBRIO K&B

Authorized Dealer For

Plumbing Fixtures | Faucets | Accessories | Lighting | Major Appliances | Outdoor Kitchens | Grills | Door Hardware 5964 6th Avenue South, Seattle, Washington | www.Abbrio.com | 206 753 2555 Mon/Thurs/Fri 9am-5pm | Tues/Wed 9am-7pm | Sat/Sun: Closed* *Please contact your design consultant for more information or to schedule an after-hours appointment


comm u n ity & c lu b

SHOPPING GUIDE

SUSTAINABLE LUNCHING

Bee’s Wrap Sandwich Wraps, $11 patagoniaprovisions.com

Aiming to lighten the load on our environment posed by single-use products can be a heavy task. Let’s talk about it over lunch. Packing a sustainable lunch can help make an impact on a daily basis. But buyer beware, if you want to balance the resources used in manufacturing processes, make mindful purchases with the goal of long-term reuse. These products have hit the market with the promise of lasting results:

SoYoung Lunch Bag, $44.95 williams-sonoma.com

Ever Eco Bamboo Cutlery Set, $13 anthropologie.com

W&P Glass, $25 wandpdesign.com

W&P Porter Ceramic Bowl, $40 wandpdesign.com

26 | october 2019 reflections


LUXURY IN THE PACIFIC NORTHWEST

Bob Bennion | 206.328.7200 | bob.bennion@compass.com

STUART SILK CONSTRUCTION 438 39TH AVE E | SEATTLE

4 Beds | 3.75 Baths $10,800,000

Kelly Weisfield | 206.355.3863 | kelly.weisfield@compass.com

WESTSIDE SHY-ACRE 6845 WEST MERCER WAY | MERCER ISLAND

4 Beds | 3.25 Baths $3,350,000

Bob Bennion | 206.328.7200 | bob.bennion@compass.com

PRIVATE, WOODLAND SETTING 14 OLYMPIC DR NW | SHORELINE

3 Beds | 3.75 Baths $2,750,000

Mary Snyder | 206.271.1782 | mary.snyder@compass.com

RESTORED COLONIAL REVIVAL 35 NW CHERRY LOOP | SHORELINE

5 Beds | 5 Baths $4,465,000

Kelly Weisfield | 206.355.3863 | kelly.weisfield@compass.com

STUNNING VIEW HOME 6410 EAST MERCER WAY | MERCER ISLAND

4 Beds | 4.25 Baths $3,198,000

Bob Bennion | 206.328.7200 | bob.bennion@compass.com

PRISTINE AUBURN ESTATE 13100 SE 299TH ST | AUBURN

Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside the realm of real estate brokerage.

5 Beds | 3.5 Baths $1,985,000

compass.com


YARROW POINT WATERFRONT 8809 NE 34th Street | $6,988,000

Founding Team of Compass, WA TOP PRODUCING TEAM IN SEATTLE AND BELLEVUE

NICK GLANT

STEVE CURRAN

JASON FOSS

President nick.glant@compass.com 206.910.4221

Partner steve.curran@compass.com 425.241.3583

Director of Urban Properties jason.foss@compass.com 425.890.9909

Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside the realm of real estate brokerage.


INSIGNIA 583 Battery Street, Home 3603 | $1,749,000

WEST BELLEVUE

FORBES CREEK

515 97 Avenue NE | $3,150,000

11038 104th Avenue NE | $2,050,000

th

GALYA KIRSTINE

DICKER CAHILL

WILL CAHILL

NATHANAEL HASSELBECK

Director of Eastside Luxury galya.kirstine@compass.com 206.853.5995

Broker dicker.cahill@compass.com 425.466.2919

Broker will.cahill@compass.com 425.233.9540

Broker hasselbeck@compass.com 206.769.2435

LEARN MORE AT SEATTLELUXURY.COM

@nwg_compass

@nwgrealestate


m in d & body

FITNESS photography

by

a n d r e w va l a n

DYNAMIC RUNNER’S WARM-UP Personal trainer Melanie Baker has competed in everything from a 5K to a marathon and knows a thing or two about warming up for a run. She shares the go-to series of movements she personally uses to prepare her body, no matter the distance.

01

/05

LATERAL LUNGE From a standing, athletic stance, take a large step to one side laterally, sitting the hips back. Make sure you don’t allow the knee to go past the toes on the bent leg while the other leg is extended straight. Repeat 10 times on each side.

30 | october 2019 reflections


03 02

/05

HIP FLEXOR STRETCH Start in a lunge position with your front knee bent at 90 degrees. Begin to straighten your back leg so you feel a stretch along the front of your back thigh. Keep your front knee aligned over your toes. Raise your arms over your head and hold for a few seconds, then release. Continue in a dynamic motion, straightening the back leg as you raise your arms up, and then lower your arms as you return to the starting position.

/05

STORK POSE Standing on one leg, raise your arms overhead and tilt the body forward to be parallel to the ground, extending the other leg behind you. Make sure there is a slight bend in the planted leg. Be mindful to feel this in the hamstring. Engage the core for balance and return to a standing position. Repeat 10 times on one side, then switch to the other side.

bellevue club october 2019 | 31


04

/05

QUAD STRETCH Hold on to a handrail for balance (or challenge balance and don’t). Pull one foot to the glutes, pointing the knee straight down toward the ground while the other leg is planted with a slight bend in the knee. Be sure to keep your torso upright over the hips. Hold for one minute and switch sides.

05

/05

32 | october 2019 reflections

CALF STRETCH Hold on to a handrail next to a wall. With one leg straight and one bent, put your toes of the bent leg against the wall and sit back into the heels, letting the weight of your glutes and upper body go toward the ground. Hold for one minute and switch sides.

To train with Melanie, please email fitness@bellevueclub.com.


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m in d & body

BEGINNER’S GUIDE:

By far the easiest way to impress guests that are coming over for a game night or a wine tasting is showing your mastery of the charcuterie board. It’s not only quick and easy to prepare, but also a fan favorite due to its “choose your own adventure” style of eating. Charcuterie (pronounced shar-koo-tuh-ree) is a French term describing a range of cured meats and soft spreads. A charcuterie board can be used as a party appetizer or light meal at a casual gathering. Maybe you’ve mastered the cheese plate or a chips-and-dip ensemble for game night, but are you ready to take your hosting prowess to the next level with a first-class charcuterie board?

34 | october 2019 reflections

written

by

samantha lund

•••

photography

by

taryn emerick


SELECT YOUR BOARD

Wood and marble boards are classics found at any home goods store. When shopping around, choose a board that’s the right size to accommodate all your salamis and cheeses, but also small enough to fit on your serving table along with drinks and plates. Go the extra mile and add small tags with descriptions of each item, or buy a slate cheese board on which you can write directly!

SOMETHING SPREADABLE

Meat pâté or goat cheese provide rich flavor and texture, adding a smooth feeling to your bites. This can also include exotic jams, tangy butters and smoky aioli if you’re feeling adventurous.

SOMETHING PRESLICED

It’s easy to break down a charcuterie board into meat, cheese and bread elements, but buying items by texture and taste is the best way to step up your game. Buy something presliced to bring a savory and salty taste to your board; usually this would be from the cured-meat section, including salami or prosciutto.

SOMETHING YOU SLICE

This is where cheese comes into the equation, specifically cheddars and goudas. These add texture to your board. Note: Hard meats can also be included in this section; think hard salami or smoked sausages.

ACCENT FLAVORS

This is where the board can reflect your preferences and creative side. Accents add variety and give your guests a wider array of combinations to try. Find accents with different textures, aromas and flavors for a well-rounded board. Try fruits, mustards, pickles, crackers, breads and seasonal items.

bellevue club october 2019 | 35


B E V E R AG E S Last, but definitely not least, the beverages you choose to accommodate your board are important. Beer and wine are the classic pairings, but nonalcoholic fizzy drinks are a good substitute too. Whatever the drink of choice, it should complement the flavors on the board while also acting as a palate cleanser. BEER

Three styles of beer are the preferred pairings for charcuterie boards: saison, wild ale and porter. Each can cut through the fats of the meats for a good palate cleanser and play off other characteristics of the foods. WINE

The common wine pairing for a charcuterie board is a dry red, like a pinot noir. However, according to Food and Wine magazine, the acidity of Italian sparkling wines like prosecco can also be used to reset a palate.

36 | october 2019 reflections


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Spirit of the San Juans written

/

38 | october 2019 reflections

by

lauren hunsberger

photography

by

/

taryn emerick


people & pl ace s

Founder Katy Enger created San Juan Seltzer to invoke a relaxed island vibe with no worries—including no sugar, carbs or loads of calories in your cocktail.

Located in the SoDo food and wine district, amongst overpasses and non-descript gray warehouses, sits the country’s first seltzery. The San Juan Seltzery is a production hub, tasting room and bar that features between 12 and 15 Pacific Northwest-themed seltzers on tap, plus seltzer-infused cocktails and a food menu crafted by local culinary icon Ethan Stowell. The operation is the brainchild of Katy Enger, who came up with the idea for a lighter, cleaner spiked seltzer water while vacationing with a group of girlfriends in the San Juan islands at her family property. “Crazy things happen on girls’ weekends, right?” Katy says with a laugh. “Most of my girlfriends aren’t drinking beer and wine anymore because of the sugar and the carbs. So we were out on the deck drinking huckleberry vodka and sodas—and the idea just hit.” It was a good idea; however, Enger had no experience in the alcohol industry. “I was a second grade Spanish immersion teacher for 12 years and then raised my four kids,” she says. When she brought the idea home to her husband, Kyle, the two did some research and quickly understood that the seltzer business is currently the fastest growing sector in the alcohol industry.

bellevue club october 2019 | 39


“That’s when I knew we were over our skis a little bit,” she says. So they recruited family friend and 30-year beverage industry veteran Ron Lloyd, who is now the CEO. They also hired a brew master, Frank Commandy from California, and Kyle quit his day job as a bank and finance consultant to jump on board full time.

But the taste wasn’t the only challenge in creating the new product.

They then got to work perfecting a product representative of the Pacific Northwest coast and Katy’s original vision for a third option to beer and wine. “The testing process was really interesting and fun,” she says. “We kept tweaking and trying all the flavors. Frank has extensive experience brewing kombucha, beer and wine, so he knew exactly what to do and just kept sending different samples.”

“The greatest challenge with seltzers is getting rid of any medicinal finish. That was the top priority for us, the cleanest experience for customers with zero gluten, zero sulfites, zero sugar,” he says.

“We went to great lengths to make the cleanest product on the market,” Lloyd says. “We invested heavily in a specific distilling process and equipment. We had to develop formulations that were really unique and quite different.

With a solid core team and quality, clean recipe, Katy and the team sought out investors to help get the dream going, and they all agree they found a unique group of supporters.

“It’s fun and unique that the company has a female founder, but most of the investors are also female,” Katy says. “It really resonates with them because there’s the health component. They live a certain lifestyle and it’s a drink that supports that; I think that’s a large part of what got them on board.” Founding investors Krista Hughes, Sarah Moore and Sally Wright all tout the benefits of picking up a lighter beverage when choosing to imbibe. “To be honest, I’m allergic to wine,” Hughes says. “The younger crowds like this drink too, but I noticed the older you get, the worse headaches you get. There’s something to the idea that you get a little more inflamed as you get older. So cleaner alcohol really spoke to me, plus I really like the taste.”

BELLEVUE CLUB MEMBERS AND FOUNDING INVESTORS, KRISTA HUGHES, KATY ENGER, SALLY WRIGHT AND SARAH MOORE 40 | october 2019 reflections


bellevue club october 2019 | 41


A List of Firsts San Juan Seltzer is proud to be the first in many categories • First Pacific Northwest craft seltzer First seltzer company with a female founder First to offer zero sugar and zero carbs First draft option First to have exclusively PNW flavors—if it can’t grow here, they don’t have it First and only seltzery in the nation

There are roughly 10 other female founding investors, and together San Juan Seltzer purchased what used to be the Schooner Brewery. That’s where they set up for shop for the groundbreaking seltzery. The company also distributes in Washington, Oregon, Idaho and Hawaii.

42 | october 2019 reflections

The team operates much like a large group of family and friends (many of their children even work the production line), and that’s exactly how they want the place to feel with its large deck area out front, complete with firepit and white shiplap benches.

“I think the biggest lesson I’ve learned through all this is just go for it. How many times do you come up with an idea and think, That’s crazy. It’s not; go for it,” Katy says. For more information, please visit sanjuanseltzer.com.


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44 | october 2019 reflections


body & m i nd

written

by

kelli terpsma

FOUR RECIPES FROM AROUND THE WORLD With witches’ hats and pumpkin products for sale in every department store, we’re reminded of the annual traditions we keep and the food that comes with them. Like other communities around the world, the regional ingredients we use and the dishes we make help define our culture. While the components may vary, soup and stew style recipes are loved worldwide. As the nights grow longer and the temperature drops this October, try making these communal dishes from north, south, east and west of the United States, and experience what they all have in common: a need to be shared with loved ones.

north: canada split pea soup | serves 5 Ingredients: 2 cups green split peas 4 cups vegetable broth 2 cups water 1 small onion, diced 2 medium carrots, peeled and diced 2 celery stocks, diced 1 leek, diced 3 cloves garlic, minced 3 tbsp. olive oil 2 bay leaves ½ tsp. dried thyme 1½ tsp. dried marjoram  1 tsp. Italian seasoning 1 tsp. red pepper flakes ½ tsp. garlic powder Salt and pepper to taste Instructions:  Heat oil in a stewpot over medium heat. Add onions, carrots, celery and leek. Sauté until the onions are translucent. Add garlic, herbs and spices and sauté one minute. Add the split peas, vegetable broth and water. Bring to a boil and then reduce heat to low. Simmer for 40 to 50 minutes. Remove the bay leaves and blend until smooth. Add additional water, if necessary, until soup is the desired thickness.

bellevue club october 2019 | 45


east: south korea kimchi-jjigae serves 5 Ingredients: 1 pound kimchi ¼ cup kimchi brine ¾ yellow onion, sliced 6 baby bella mushrooms, sliced ¾ pound pork belly, cut into half inch pieces 1 tsp. sesame oil ½ tbsp. gochujang 1 pinch hot pepper flakes 1 tbsp. sugar ½ tsp. salt 1 dried seafood and anchovy pack 3 cups water Green onions, for garnish Instructions:  Boil the pork belly in a small pot of water for eight minutes and then set aside. This will help remove some of the meat’s fat. Then, in a large stewpot, add all remaining ingredients and bring to a boil. Add in the pork belly. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally. Remove the anchovy pack and simmer an additional 15 to 20 minutes. Garnish with green onions and serve warm with rice.

west: ireland | irish stew | serves 5 Ingredients: 1 pound lamb shoulder, cut into half inch pieces ½ medium yellow onion, diced 4 cloves garlic, minced 3 medium carrots, peeled and diced 3 Russet potatoes, peeled and cubed 3 c ups beef stock 2½ tbsp. olive oil, divided  ½ tsp. Italian seasoning ¼ tsp. dried oregano  ¼ tsp. ground nutmeg  Salt and pepper to taste

46 | october 2019 reflections

Instructions: In a bowl, toss the lamb in one tablespoon of olive oil, salt and pepper. Then, brown all sides on medium heat in a stewpot. Remove from pan and set aside. Drain the liquid in the pot and rinse. Then, add the onions, carrots and remaining olive oil to the pot and sauté eight minutes on medium-low heat until softened. Add garlic and cook an additional minute. Return the lamb to the pot and add herbs and spices. Cook two minutes and then add the beef stock. Bring to a boil before reducing heat. Cover and simmer for one hour. Add potatoes and cook an additional 40 minutes. Salt and pepper to taste. Serve warm.


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south: brazil moqueca fish stew serves 5 Ingredients: 1 pound seafood of choice, cut into similarly sized pieces (suggestion: 1/3 pound each of cod, shrimp and scallops.) 5 cloves garlic, minced 2 small tomatoes, diced ¾ yellow onion, sliced ½ yellow bell pepper, diced ½ orange bell pepper, diced 1 jalapeno pepper, diced finely with seeds removed 1 tbsp. tomato paste 13.4-ounce can full fat coconut milk 2 limes 2 tbsp. olive oil  1½ tsp. paprika 1 tsp. cumin Salt to taste Directions:  In a bowl, toss seafood pieces in the juice of one lime and dust with salt. Marinate for 15 minutes in the refrigerator while preparing additional ingredients. In a stewpot, sauté onions on medium heat until softened. Add tomato paste, garlic and spices. After one minute, add the tomatoes, bell peppers, and jalapeno peppers. When vegetables are slightly softened, add in the seafood and marinade. Cook five minutes and then pour in the coconut milk. Bring to a boil before reducing heat. Cover and simmer for 15 minutes. Remove from heat and squeeze in one lime. Salt to taste. Serve warm with rice.

48 | october 2019 reflections


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bellevue club october 2019 | 49


a collaboration of cuisines Bellevue Club members Jason and Jinny Koh talk about the unique recipe that makes their popular sushi spots thrive.

Everything about Japonessa, a sushi cocina with locations in Bellevue and Seattle, was born from an intentional collaboration of cultures. The name alone is an amalgamation of Japanese and Spanish words that together represent the concept of a Japanese woman (an homage to chef and part owner Billy Beach’s mother). The menu follows suit by featuring traditional Japanese food highlighted with Latin flavors and ingredients. For example, one of their most popular sushi rolls is the Heatstroke, a tuna and salmon-based roll topped with jalapeños and cilantro. “It’s all about the combination of flavors,” says Christina Martin, managing partner. “It’s really bright and fun, both in the look and the taste.” But the concept of merging worlds, ideas and tastes goes much deeper than the food. Reflections sat down with the group of four coowners and culinary creatives over a delicious meal and talked about the creation of this popular sushi spot. JAPONESSA HISTORY In 2008, Beach, a renowned local sushi chef, first approached Bellevue Club members Jason and Jinny Koh about the possibility of opening a restaurant together. They had partnered before with the Belltown restaurant Wasabi Bistro and worked well together—but Jason had reservations about the timing. “I said no at first. It was a recession year,” Jason says. “But for two weeks I kept mulling it over; it was something I had always wanted to do. I couldn’t let it go.” Eventually the idea of working with Beach again wore him down. “I thought, it’s time for us to open our own restaurant. This is the guy,” he says. “Billy’s work ethic and culinary talents are unparalleled. And he blends flavors like no one I’ve seen.” Immediately, Beach went to work on the creative concept for the menu. “He uses components from everywhere that he knows work well together. He’s done that with all his venues—he uses ingredients like pickled jalapeños or spicy seared crab, and he loves spice. You can see that throughout the menu,” Martin says. “Billy is always looking to make an impact with the flavors.”

written

by

lauren hunsberger

50 | october 2019 reflections

//

photography

by

taryn emerick


THE KOH FAMILY

photo provided by japonessa

people & pl ace s

bellevue club october 2019 | 51


M

eanwhile, Jason’s unique talents were put to use in the business side of the operation—and most enjoyable for him—the design and style of the spaces. “We use what is called transitional design—a combination of contemporary and traditional styles in harmony,” Jason says. In their case, they drew from both Japanese and Spanish aesthetics. For instance, he points out that the black wood that lines the entrance of the Bellevue location is treated using an ancient Japanese process that chars the wood, coating it to protect it from fires. Juxtaposed against elegant chandeliers and sleek countertops, the look perfectly embodies the overarching concept.

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It’s not a trap. It’s a dream come true. Moist, succulent Dungeness Crabcakes with

avocado mousse, cabbage slaw and cucumber relish. Grab a couple and walk out sideways.

“My crabcakes are so good you’ll pinch yourself.” – Joe Vilardi, owner

CHRISTINA MARTIN

OWNERS’ PICKS Here are the top five dishes, according to the experts: SASHIMI SALAD Spring mix, onion, pickled Asian vegetables, spicy sesame–infused dressing

Reflections Magazine October 2019 Food & Wine Issue Bis on Main 1/4 Page Ad “Crabcakes...”

CRISPY SALMON SKIN SALAD Tofu, arugula, burdock root, radish sprout, mountain potato, yuzu vinaigrette SUPER BAD BOY Tempura eel, snow crab mix, avocado, cream cheese, topped with spicy seared crab, drizzled with spicy chili aioli, soy glaze HEAT STROKE Spicy tuna, avocado, cucumber, topped with salmon, lime, cilantro, scallions, jalapeño LOVE HUNTER Snow crab, mango, shibazuke, cilantro, topped with tuna, avocado, garlic chili oil, tomato jalapeño citrus

bellevue club october 2019 | 53


FROM CONCEPT TO CUISINE Much like the design, Japonessa’s fare blends these traditions and styles to create something totally unique. On one hand, Masa Nakashima, chef and part owner, has perfected the time-honored tradition known as omakase. In Japanese “omakase” means “I’ll leave it up to you.” Nakashima was trained in Japan and has been making sushi for more than 45 years. He takes the art of omakase very seriously because “each cut of sushi, each piece of fish is different.” His executive omakase consists of the best cuts of the best fish available in nigiri form and offers a great way to experience the pure flavors of the fish and rice. On the other hand, the menu, including a very popular all-day happy hour, is expansive with plenty of modernized options that include tempura rolls. “I think one of the things we’re really proud of is making sushi accessible to everyone,” Martin says. With no shortage of inspiration, they also introduce new menu items all the time. “We just added 17 new rolls to the menu,” Jason says.

Each Japonessa location features an enxclusive sake made just for them.

MASA NAKASHIMA

For more information, please visit japonessa.com.

54 | october 2019 reflections


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interview

by

lauren hunsberger

••• photography provided

by

ilia karimi

56 | october 2019 reflections


people & pl ace s

STORIES FROM THE MAT Local children’s book author Lilia Karimi shares the inspiration behind her book Lily Finds Her OM Way.

REFLECTIONS MAGAZINE: WHAT INSPIRED YOU TO WRITE LILY FINDS HER OM WAY? LILIA KARIMI: Yoga is such a special practice, and every time I leave my yoga mat I think to myself how

incredible it would be if everyone took the time for themselves to reconnect with their breath and surroundings, to move their body. It was after I came back from my first yoga-teacher training five years ago that the idea came to me to write this book.

It’s inspired by a meditation experience I had where we all focused on the natural surroundings, such as the wind, ocean, trees, etc. We all meditated on one element of nature and then shared what we learned. It was such a profound experience. RM: WHY AND HOW DO YOU THINK YOGA AND MEDITATION ARE GOOD TOOLS FOR KIDS TO HAVE? LK: Yoga and meditation help us bring awareness to how we are feeling and why, and it can help us be in

the moment. By introducing children to these skills at a young age, we can promote more mindfulness in children that leads to less stress and more outlets for handling emotions. It also can invoke a sense of curiosity about the world we live in, which is such a beautiful thing. RM: DO YOU HAVE ANY TIPS FOR INTRODUCING KIDS TO THE CONCEPT OF YOGA? LK: Practicing small movements or techniques at home is a great start! Lily Finds Her OM Way is a very

playful and imaginative story, so even reading this book to children is the perfect introduction to the practice of yoga without forcing movement, and instead by encouraging play!

bellevue club october 2019 | 57


“HOW YOU INTERACT ON YOUR YOGA MAT IS SIMILAR TO HOW YOU INTERACT WITH THE WORLD.”

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RM: HOW WERE YOU INTRODUCED TO YOGA? LK: I started practicing yoga when I was 15. My

mom took me to a hot yoga class with her best friend, and I immediately loved how I felt after the class as if I was completely refreshed! For a few years after that, my practice was on and off until my senior year of college, when I dove deep into yoga and have continued ever since. It’s now been a little over a decade since yoga has been part of my life. RM: WHAT IS THE GREATEST LESSON YOU HAVE LEARNED FROM YOGA? LK: Ooh, this is a tough one! So many things. A

great lesson I’ve learned is self-acceptance. Yoga is essentially a study of the self, and through yoga you can learn about your patterns. How you interact on your yoga mat is similar to how you interact with the world. When I first started practicing, I’d go into a class and rarely give myself a break—pushing myself through every chaturanga and challenging pose. Now, I know how to listen to myself, give breaks, and let my body relax when it wants to. It’s taught me the ability to slow down and tune in with myself so that I can truly give my best self to others.

buchan.com bellevue club october 2019 | 59


RM: DO YOU HAVE ANY PLANS TO COMBINE YOGA AND WRITING AGAIN IN THE FUTURE? MORE BOOKS? LK: Yes. This is definitely something I’d

love to continue to offer in the future! It’s so fun for me to put these creative ideas into physical form. RM: HOW DO THE TWO ART FORMS (YOGA AND WRITING) COMPLEMENT EACH OTHER? LK: As you hold yoga poses, you can notice

your thoughts and every detail of what’s happening in the pose. Both yoga and writing require the practice of mindfulness. With yoga, it’s more about noticing yourself in the pose, your body and your thoughts. With writing, you are deliberate about each word and how you use it. You notice every little thing about how the words flow together. Most people think because a children’s book is so short that it’s easy to write, but it actually means there is much more intention with every word! The two art forms can be so peaceful and creative in different ways. They are both also a true form of enjoyment and relaxation for me! RM: WHAT WAS THE MOST CHALLENGING THING ABOUT WRITING/PUBLISHING A CHILDREN’S BOOK? LK: Getting myself to write and continu-

ously edit was hands down the hardest part in the beginning! I also chose to self-publish my work so I could produce a work of art that I truly connected with. The logistics around this were more of a puzzle. It was important for me to have sustainably sourced paper, and it was quite a challenge finding an ethical printing company and making sure the paper was recycled. Seriously, not a lot of places offer this for book printing! I’m happy with the outcome of my book since it’s Forest Stewardship Council– certified (FSC) paper.

MEET LILIA

Bring your little ones to the Club on October 13 at 10 a.m. for a story-time event with Lilia. To register, email fitness@bellevueclub.com.

To learn more about Lilia or purchase Lily Finds Her Om Way, please visitlifebylilia.com.

60 | october 2019 reflections

RM: WHAT CAN MEMBERS EXPECT FROM THE EVENT YOU ARE HOSTING HERE IN OCTOBER? LK: The event in October will include a

story-time reading of Lily Finds Her OM Way, followed by a kid’s yoga session! I’ll also have coloring pages and stickers for the book, along with a book signing. It will be a blast!


bellevue club october 2019 | 61


Field Notes A visual tour of Astoria through the eyes of a travel photographer.

photography

62 | october 2019 reflections

by

taryn emerick


people & pl ace s

When a

Reflections travel photographer planned the perfect weekend trip to Astoria, we asked her to turn it into an assignment and take notes on what she found. Here are her recommendations for a sleepy weekend on the Oregon coast, complete with beautiful, beachy state parks, local fare and hotels that provide personal record players.

STAY CANNERY PIER HOTEL & SPA

Unparalleled views of the Columbia River and access to a full-service spa, sauna and fitness facilities make this the premier place to stay in Astoria. Built on the site of a former cannery, the hotel also offers guests a taste of the city’s history. cannerypierhotel.com.

COMMODORE HOTEL

European in style, guests can choose from rooms with shared or private amenities. Enjoy a complimentary local beer tasting in the stylish and funky lobby in the evening or check out a record player from the front desk for the duration of your stay. commodoreastoria.com

bellevue club october 2019 | 63


MOVIES MADE IN ASTORIA The Goonies, Kindergarten Cop, Short Circuit, Free Willy, The Ring Two, Teenage Mutant Ninja Turtles III were all filmed in the area. Skip the Oregon Film Museum and hunt for movie locations on your own. Stop by Video Horizons for a classic video rental experience if you want to re-watch while in town.

EAT STREET 14 CAFE

Connected to the Commodore Hotel, the Street 14 CafĂŠ offers fresh, locally farmed and foraged breakfast and lunch fare paired with Stumptown coffee in a downtown environment. street14cafe.com

64 | october 2019 reflections


WHAT TO DO ASTORIA COLUMN

Check out the detailed exterior carvings from the ground before climbing 164 steps up to sweeping views of the Columbia River and surrounding area. Stop by the gift store first to buy a wooden plane that you can send from the top. $5 parking, admission is free. astoriacolumn.org ASTORIA SUNDAY MARKET

Browse a lively Sunday market in the heart of downtown with local produce, handmade goods, and live music. Runs from May into October. ASTORIA RIVERWALK

Offering a paved path along the water for pedestrians, the Riverwalk boasts views of the iconic Astoria-Megler bridge and Columbia River, accompanied by the sounds of sea lions. Rent a bike in town or hop on the trolley. FLAVEL HOUSE

Built in 1884, the Victorian mansion is easy to spot on the street corner. The house and grounds are on the National Register of Historical places and are open to the public for self-guided tours. cumtux.org

FOOD TRUCKS

If you’re looking for a quick bite, the corner of Duane & 11th hosts a group of food trucks such as Roll & Bowl and Sasquatch Sandwich Shop. Or walk a block down to Busu, a window counter Japanese spot.

DRINA DAISY BOSNIAN RESTAURANT

For something other than seafood, this small Mediterranean restaurant offers a great option with authentic food within a close walking or driving distance to downtown Astoria.

bellevue club october 2019 | 65


PLAY OUTSIDE FORT STEVENS STATE PARK

The park includes campgrounds, a wide beach with the Peter Iredale shipwreck, historic military fort, freshwater lake swimming, nine miles of paved bicycle trails and six miles of hiking trails.

66 | october 2019 reflections

CAPE DISAPPOINTMENT STATE PARK

Drive 30 minutes across the AstoriaMegler bridge into Washington to visit the cliffs, beaches, forests and two lighthouses. The North Head Lighthouse was recently renovated and opened to the public for touring.

LONG BEACH

Close to Cape Disappointment, is Long Beach, the second longest beach in the world. The nearby Seaside town is a great place to visit, especially for the annual kite festival. For more information about the state parks, please visit oregonstateparks.org.


bellevue club october 2019 | 67


comm u n ity & c lu b

REFLECTIONS photography

by

john bang

40th anniversary Charter members and Bellevue Club leaders gathered in August to celebrate the occasion.

→

Guests mingled, made toasts and shared memories they made at the Club over the past four decades.

68 | october 2019 reflections


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comm u n ity & c lu b

REFLECTIONS

70 | october 2019 reflections

photography

by

john bang


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THE OUTLOOK

WINCHESTER MOUNTAIN

Take a short but steep hike to the top of Winchester Mountain for incredible 360-degree views of the stunning North Cascades. This trail is guaranteed to be less crowded than others, but requires a high-clearance car to get to the trailhead.

72 | october 2019 reflections

region: North Cascades distance: 3.4 miles elevation gain: 1,300 feet parking: Northwest Forest Pass

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by

m i c h a e l m at t i


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Profile for Bellevue Club

Reflections: October 2019  

The Community Magazine of The Bellevue Club

Reflections: October 2019  

The Community Magazine of The Bellevue Club

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