Reflections: December 2017 by Bellevue Club Reflections

BELLEVUE CLUB

HOTEL BELLEVUE

DECEMBER 2017

SNOW SPORTS STRENGTH IDAHO'S HIDDEN GEM FAMILYSTYLE COOKING

slope style

A look at the ski and snowboard line that embraces fashion and function on the mountain

WENDY M LISTER

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INSIDE december 2017

“I believe in hard work, and I’ve always believed people will work so much harder if you’re working alongside them.” —Vanessa Smith, member and owner of Blue Ribbon Cooking

36 •

PORTLAND TO PORTLAND

One man’s cross-country journey in honor of his family.

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49 •

FAMILY-STYLE COOKING

Members Vanessa and Adam Smith talk about giving back with food.

54 •

SLOPE STYLE

A look at the ski and snowboard line that embraces fashion and function.

photo by mary dee mateo

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M-F: 10 am-6 pm

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INSIDE december 2017

RECIPROCAL CLUB

WELLNESS

•

A monthly spotlight on a BC sister club.

•

Five reasons to add kickboxing to your wellness routine.

STRENGTH SERIES

As the snow begins to fall, prepare your body for the slopes.

SKI SCHWEITZER Discover Idaho’s hidden gem, Schweitzer Mountain Ski Resort.

ON STAGE WITH THE EVERGREEN CITY BALLET Discover the delights of a classic holiday dance performance with a new twist.

CABO IS CALLING Luxurious adventure in Baja California provides for the perfect winter retreat.

F-STOP Member photos of the MICC tennis tournament and Halloween carnival.

Departments 8 UPFRONT

86 SERVICE NETWOR K

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10 CA LENDA R |

88 BR AIN TR AINING

cover photo courtesy sweaty betty

EDITOR’S LETTER

december 2017

MANAGEMENT President S. W. Thurston Financial Manager Jeff Ohlstrom Human Resources Director Donna Gray Club Manager Sam Johnson Communications Director Bonnie Tankovich Membership Director Carissa Ritter Operations Manager Connor Eden Tennis Director Brian Nash Fitness Director Stacey Nunn Aquatics Director Michelle Streifel Recreation Director Jill Clark Spa & Athletic Services Director Katie Wallis Head Swim Coach Andrew Nguyen F&B Director Tyler Hathaway Catering Director Janina Ligaya

CONTACT bellevue club

425.455.1616 | bellevueclub.com athletic services

425.688.3177

AS THE WEATHER TURNS COLD, THIS ISSUE OF REFLECTIONS IS MEANT TO BRING YOU AND YOUR FAMILY A LITTLE WARMTH.

hotel bellevue

For starters, member Craig Spiezle shares his journey of biking from Portland, Oregon to Portland, Maine to raise money to fight Alzheimer’s disease. Along the way, he encountered hundreds of people who connected with him and shared heart-warming stories regarding the impact the disease has had on their families. You can read about how he was able to do this while covering more than 95 miles a day on page 36. Continuing with the theme of giving back, we also checked in with member Vanessa Smith, owner of Blue Ribbon Cooking, who recently won the prestigious Nellie Cashman Award for Woman Business Owner of the Year. She talks about how she manages to donate upwards of $200,000 a year to help feed and educate local youth about cooking. Read more about Smith and her family on page 48.

hotel bellevue

And lastly, if you literally need to warm up, check out the strength series put together by one of our personal trainers on page 24. It’s the perfect exercise plan to make you sweat while preparing for a season on the slopes.

HOURS OF OPERATION Club Concierge Desk 24 hours a day, 7 days a week athletic facility

5 a.m. to 10:30 p.m.* Monday-Friday 6 a.m. to 10:30 p.m.* Saturday 6 a.m. to 8:30 p.m. Sunday *Subject to change, depending on scheduled events. The pool closes at 10 p.m. Monday-Saturday.

REFLECTIONS MAGAZINE VOLUME 34 ISSUE 4 www.BCreflections.com editor

Lauren Hunsberger | 425.688.3162 art director

Bonnie Tankovich | 425.688.3194 advertising

Eric Nienaber | 425.445.6800 display advertising

Warm regards,

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

Lauren Hunsberger, Editor

8 | december 2017 reflections

425.454.4424 | thehotelbellevue.com

BELLEVUE CLUB REFLECTIONS (ISSN 1096-8105) is published decemberly by the Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004. Copyright 2017 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, 12437 N.E. 173rd Place, Second Floor, Woodinville, WA 98072. POSTMASTER send address changes to BELLEVUE CLUB REFLECTIONS, 11200 S.E. Sixth St., Bellevue, WA 98004.

THE SUBMARINER The quintessential divers’ watch has embodied the historic ties between Rolex and the underwater world since 1953. It doesn’t just tell time. It tells history.

OYSTER PERPETUAL SUBMARINER DATE

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oyster perpetual and submariner are ® trademarks.

CALENDAR

bellevue club

DECEMBER 2017 SUN

MON

TUES

WED

SPECIAL EVENTS THU

FRI

SAT

Open Masters Family Gym Night

Fall Men’s League Championship

Float-In Movie Night: Arthur Christmas

Junior Match Night

Stock Your Cellar Wine Event

Gingerbread House Decorating Party

Brunch with Santa

Adult Boot Camp

BCYBA: Ball Handling & Passing Clinic

Open Masters

Brunch with Santa

Family Gym Night

Junior Tennis Camp Schools Out Camps

24/31

New Years Eve

Schools Out Camps

Adult Boot Camp

SAVE THE DATE! Brunch with Santa, Dec. 16, 17

Bring your little ones to mingle with Santa and get into the holiday spirit. Guests will enjoy brunch, crafts and photos. For more information, please visit members.bellevueclub.com.

Gingerbread House Decorating, Dec. 11

You provide a little imagination, and we’ll take care of the rest! Work as a family or create individual works of art. Registration required.

WEEKLY EVENTS SUN

MON

TUES

WED

THU

FRI

SAT

Water Runner

Ladies’ Tennis Night

Yoga for Golf

Men’s Tennis Night

Booty Barre

Mixed Doubles Night

Inflatable Obstacle Course

To sign up for these events and more, please visit members.bellevueclub.com. 10 | december 2017 reflections

WASHINGTON PARK | $5,295,000

WASHINGTON PARK WATERFRONT | $12,850,000

WINDERMERE | $4,850,000

GREENWATER | $1,395,000

SEQUIM BAY POINT | $2,475,000

ROANOKE PARK | $1,249,000

BETSY Q. TERRY & JANE POWERS 206.322.2840 â”‚ luxuryrealestate.com bellevue club december 2017 | 11

NEWSFEED

bellevue club

CONTRIBUTORS

JUNIOR MATCH NIGHT

MARY DE E M AT E O

Mary Dee Mateo is a Seattle-based portrait photographer and winn e r of G la z e r ’s Portfolio Award 2016. See more of her work at marydeemateo.com SEE M A RY DEE’S WORK IN “FAMILY-STYLE COOKING” [PAGE 48].

TA R Y N EMERICK

Taryn Emerick is a New York transplant studying photography and layout design. SEE TA RYN’S WOR K IN “PORTLAND TO PORTLAND” [PAGE 36].

COURTNEY SWI NG E R

Courtney Swinger is a w r ite r a nd st udent of integrated strategic communications a t Wa s h i n g t o n State University. SEE COURTNEY’S WORK IN “ON STAGE WITH THE EVERGREEN CITY BALLET” [PAGE 44].

Bellevue Club juniors had a blast upping their tennis game by playing multiple matches with friends well into the evening and afterward enjoying some pizza and snacks.

12 | december 2017 reflections

Are you an eager writer or photographer? We are currently looking for talented freelancers to join our creative team. If you are interested, please email reflections@ bellevueclub.com.

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ADVANCED COSMETIC DENTISTRY

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COMMUNITY

newsfeed

Eastside news from our partners at 425 Business magazine. FRED HUTCH OBLITERIDE RAISES $2.8M More than 2,000 riders at the August Fred Hutch Obliteride charity event broke their own record having raised $2.8 million this year, making it the “largest and most successful” charity bike ride in the Pacific Northwest. For the past five years, the Obliteride weekend event has raised $12 million with every dollar benefiting the Fred Hutchinson Cancer Research Center. This year, the top individual contributor raised more than $102,000, and team LEWIS & FRIENDS CERCumvent Cancer has raised $1 million over the last five years.

photo courtesy obliteride

AMAZON’S BELLEVUE OFFICE SOLD FOR $313 MILLION

LOCAL POP CULTURE CONSUMER PRODUCTS COMPANY ANNOUNCES IPO

Two New York-based real estate investment firms have partnered to purchase a high-rise office tower in downtown Bellevue for $313 million. The 16-story, 357,000-square-foot building, Centre 425, was developed by Schnitzer West and completed late last year. Its purchase by Tristar Capital and RFR Holding was finalized this week. Schnitzer West will continue to manage the property, located at 425 106th Avenue Northeast. At $313 million, the price in leasing parlance is $877 per rentable square foot — a record for downtown Bellevue commercial real estate, according to Schnitzer West.

The local pop culture consumer products company announced its plans for its initial public offering in October. Funko, Inc., which is famous for its Pop! figures of wellloved mainstream characters and notable personalities, generated sales of $426.7 million last year with a profit of $26.9 million and maintains more than 200 licenses for characters in the Disney, DC Comics, and Star Wars canons and beyond. Funko will open its IPO with more than 13 million shares of its Class A common stock, with more than 11 million being offered by the company and with much of the remainder being offered by selling stockholders.

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

14 | december 2017 reflections

RECIPROCAL CLUB december 2017

DALLAS PARK CITY CLUB The Dallas Park City Club is where social and professional spheres merge. The club offers the perfect location to connect with fellow community leaders, conduct business and entertain guests. written

courtney swinger

LOCATION

SOCIAL GROUPS

DINING

CORPORATE NETWORKING

In Dallas, the club is uniquely situated near the residential University Park and Highland Park communities as well as the Preston Center business district. With its prime location, members also enjoy entrance to the nearby museums, theater and other local area attractions. The upscale Continental cuisine delivers everything from simple to sublime. Serving breakfast, lunch, dinner and Sunday brunch, the Dallas Business Journal recently voted the club “Best Private Club in Dallas.” It is a coveted spot for member dining, business entertaining, political and social events, wedding receptions and VIP engagements.

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The club offers members entry into various prestigious meeting groups, such as The Investment Club, The Wine Club and the Park City Young Professionals. With all these groups, members get together regularly to share information about their passions and interests. The Park City Club is known for its networking. It provides members with seven private meeting rooms, among other spaces. Whether it’s a private business luncheon for four or a company holiday party of 400, they’ve got the perfect space. For more information, visit parkcityclub.net.

photos provided by dallas park city club

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10222 NORTHEAST 8TH STREET | BELLEVUE, WA 98004 425.454.2300 | PORCELLOS.COM

PRODUCT

december 2017

WALK A MILE IN THESE SHOES With the philosophy of less is more, the creators of Lems Shoes are dedicated to crafting an everyday shoe that allows for the most natural movement possible whether youâ€™re in the city or on a mountain. Larger toe boxes and a zero-drop design (which prevents any unnatural heel striking due to elevated soles) are the main functional features, while the attractive aesthetic qualities are an added bonus. The shoes come in a variety of styles and patterns, and are available for men and women.

For more information, visit lemsshoes.com.

18 | december 2017 reflections

photo by graham white

FULL PAGE AD

WELLNESS

december 2017

FIVE REASONS TO KICKBOX Bellevue Club instructor Carrie Fountain breaks down the benefits of adding a little a little shadowboxing to your fitness routine. 1. Learn how to properly throw a punch and kick. “As we warm up, I always explain to everyone the proper form for a jab, uppercut and leg kick.” 2. Get a good cardio workout with a high intensity interval-training format. “We start off slow and build up intensity. Then we back off, only to build it back up. That back and forth is the general format and great for overall conditioning.” 3. Build strength. “Kickboxing really focuses on core and glutes, but there’s some great shoulder work happening when you have to keep the arms raised. Also all the twisting is great for the obliques, back and core.” 4. No contact. “We don’t use bags in this class. It’s mainly shadowboxing, which is good for those who don’t necessarily want to strike anything.” 5. Have fun. “Kickboxing is multidimensional and is a great way to add variety and gain new skills.” → For a list of Carrie’s classes, please pick up a current GPX schedule.

“To get better balance, power and agility, kickboxing is king among workouts. Experts who have studied the sport say nearly everyone—even older people who might shy away from such things—can benefit from throwing a punch.” Time magazine

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CHOICES.

WHO WOULDNâ€™T TOAST TO THAT? Join us in the Toscano restaurant and see why so many have made The Bellettini their new home! Call today to schedule a personal tour and enjoy a complimentary lunch in our Toscano restaurant or Panini Bistro. The choice is yours. 1115 108th Ave. NE | Bellevue, WA 98004 | 425.450.0800 www.thebellettini.com

BOTTLE TALK

december 2017

BY THE POUR Thanks to revolutionary technology, you can now enjoy a glass of our highestquality wines without committing toâ€”or spoilingâ€”the rest of the bottle. Cosmos Lounge and Polaris are now using the Enomatic dispenser and preservation systems, which allow patrons to sample bottles ranging in price from $90 to $120. written

courtney swinger

WHAT IS ENOMATIC?

Enomatic systems dispense wine directly from the bottle using inert gas (nitrogen or argon) preservation. The flavors and characteristics of the wine remain intact for more than three weeks, as if the bottle had just been opened. With portion control technology, Enomatic allows for an extended wine-bythe-glass menu while eliminating waste. WHY USE IT?

A wine lover is inevitably also a lover of discovery. Trying a variety of wines can open new vistas for your tasting palate. Using the Enomatic system, members will be able to taste three- to six-ounce pours of wines that are normally only available by the bottle. 22 | december 2017 reflections

AVAILABLE WINES:

Chateau Montelena Cabernet Sauvignon Calistoga, Napa Valley, 2014 Domaine Serene Evanstad Reserve Pinot Noir Willamette Valley, 2013 Col Solare Red Wine Red Mountain, 2013 Mark Ryan Dead Horse Cabernet Sauvignon Red Mountain, 2014

SNOW SPORTS STRENGTH SERIES written

samantha lund

•••

photography

taryn emerick

As the snow begins to fall, prepping the mountain for ski season, make sure your body is equally ready to face a weekend on the slopes. A full day of skiing can leave your body exhausted and too sore for day two. Bellevue Club personal trainer Jerry Flynn shares a few exercises to prepare your body to move stronger and faster and last longer on the trails.

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FITNESS FEATURE

#�.

SINGLE-LEG ROMANIAN DEAD LIFT Builds strength in the hamstrings and glutes for knee stability Begin in a single-leg stance with the planted leg slightly bent and dumbbells resting in front of your thighs. Lower your upper body, and allow the dumbbells to slide down the length of your planted leg while raising the opposite foot. Lower your body until a slight stretch is felt in your hamstrings, then return to starting position. Complete 8–10 dead lifts on each leg.

#�.

PUMP SQUAT Builds endurance in low postures and e-centric control—perfect for remaining in control while your hips and legs react to bumps and turns on the slopes Stand with your feet shoulder width apart while holding a medicine ball to your chest. Lower into squat position and, staying low, pulse up and down within a one- to three-inch range without returning to standing position. Complete three one-minute intervals.

#3.

MEDICINE BALL TAPS Increases core stability, strength, and posture, which helps to control speed and coordination between your hips and back while performing strenuous activities Sit on the floor with legs bent slightly in front of you. Hold a medicine ball slightly extended from your body and lean your torso back, engaging your core. Rotate your upper body using your core, and tap the medicine ball to the ground by your hip, rotate completely and tap the ground by your other hip. Rotate and repeat. Complete 8–10 full rotations.

bellevue club december 2017 | 25

#4.

FORWARD LUNGE WITH OVERHEAD PRESS Strengthens lower-body muscles while improving balance and full-body conditioning. Large muscles take a beating while skiing, but strengthening all the small muscles in a full-body motion can prevent injury Stand with your feet together, holding a medicine ball to your chest. Step one foot forward, and lower your body until your knees are bent 90 degrees. Press the medicine ball straight up over your head, keeping your back straight. Return the medicine ball to starting position, and push back up into standing position. Complete 8â€“10 lunges on both sides.

#5.

SIDE PLANK Strengthens core and increases stability, which helps to control hip coordination and directional control while moving at high speeds Rest with your elbow propping up your upper body, hip resting on the floor and feet together, resting one on top of the other. Engage your arm to lift your body off the floor, then engage your core to hold your body straight at an angle from the ground. Hold for 30 seconds, and complete three times on both sides.

E XTRA TIP TRY THE REVERSE TREADMILL WALK Builds muscle endurance in the quads and glutes; this can be brutal on the legs but doesnâ€™t look like it Walk on the treadmill at two to three miles per hour, then increase the incline to its full potential. Very carefully, turn around and begin walking backward up the incline. As you walk, drop your body into a 90-degree squat, similar to the angle your legs would make while skiing.

To train with Jerry, email fitness@bellevueclub.com. 26 | december 2017 reflections

JEWELERS & GALLERY When Only the Best Will Do

3500 Factoria Blvd. S.E., Bellevue, WA

. 425.643.2610 . www.dacels.com

4438 94th Ave NE, Yarrow Point - $3,198,000 YarrowPointLiving.com

12829 SE 2nd St, Bellevue - $2,150,000 (PENDING) - EastBellevueCustom. com

10595 NE 12th Place #105, Bellevue - $950,000 (PENDING) - BellevueWayTownhome.com

8102 155th Ave SE, Newcastle - $3,139,200 NewcastleGCHome.com

9433 NE 1st St, Bellevue- $2,298,000 HomeInLochleven.com

B E L L E V U E LU X U R Y. CO M 600 108th Avenue NE, Bellevue, WA

Steve Curran

Eastside Director 425.241.3583 steve@nwgrealestate.com

Galya Kirstine

Eastside Luxury Director 206.853.5995 galya@nwgrealestate.com

Nathanael Hasselbeck

Director of Bus. Development 206.769.2435 nhasselbeck@nwgrealestate.com

NWGREALESTATE.COM

9216 NE 13th St, Bellevue - $3,998,000 (PENDING) - ClydeHillCustom.com

9217 NE 5th St, Bellevue - $3,498,000 WestBellevueCustom.com

Dicker Cahill

Associate Broker 425.466.2919 dcahill@nwgrealestate.com

Jody Blohm

Associate Broker 206.295.2504 jody@nwgrealestate.com

515 98th Ave NE, Bellevue - $,3,800,000 HomeInWestBellevue.com

Jason Foss

Managing Broker 425.890.9909 jfoss@nwgrealestate.com

Peter Freet

Managing Broker 206.972.6775 peter@nwgrealestate.com

Nick Glant

President & Founder 206.910.4221 nick@nwgrealestate.com

written

lauren hunsberger

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december 2017 reflections

SKI FEATURE

ski

SCHWEITZER IDAHOâ€™S HIDDEN GEM

Skiing in Idaho is most often associated with Sun Valley, but look north and youâ€™ll find Schweitzer Mountain Resort, a lesser-known but mammoth mountain with 2,900 acres of lift-serviced terrain and plenty of side- and backcountry options, giving it more skiable acres than any other resort in Idaho and Washington. To top it off, average snowfall is around 300 inches, meaning the resort benefits from the consistent Pacific Northwest winter precipitation patterns. Eastsiders can get there in roughly six hours, making it the perfect winter getaway for snow-sport enthusiasts in the Pacific Northwest.

photography provided by scweitzer mountain resort

bellevue club december 2017 | 31

TERRAIN The resort, located in the Selkirk Mountains just 65 miles south of the Canadian border, consists mainly of two large bowls— Schweitzer and Outback—and is known for tons of tree skiing and some of the steepest groomed runs around. With 92 trails, most within view of the breathtaking Lake Pend Oreille, there is plenty of variety with shockingly short lift lines. The resort also proudly boasts Idaho’s only high-speed six-passenger ski lift. In addition, there are three terrain parks and 32 kilometers of Nordic trails for those who enjoy a different pace.

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1/2 PAGE AD VERTICAL

MOUNTAIN DINING For decades, a small but beloved beer shack sat atop the mountain, but last year the resort opened Sky House, which offers guests a comfortable, luxurious place to rest and restore with incredible food. Within Sky House, there is the Red Hawk cafeteria, a grab-and-go spot for a quick bite, and The Nest, a beautifully crafted restaurant and bar with a seasonal menu offering warm comfort food with a classic PNW spin. Either spot is sure to please with an array of fresh, high-quality fare.

bellevue club december 2017 | 33

THE VILLAGE The village situated at the base of Schweitzer Mountain is a charming cross between a localsâ€™ mountain town and a large resort. The Selkirk Lodge is the perfect ski-in, ski-out accommodation for those who want to maximize their time on the mountain. After a day in the snow, soak in their outdoor heated pool or hot tubs while enjoying an evening of breathtaking views. Guests can either chose to dine in the Selkirk Lodge on-site restaurant, Chimney Rock Grill, or walk to a few other dining options within the village, including Taps Lounge, the popular bar that often features live music or a DJ. THE CITY Schweitzer Mountain is located just 11 miles north of Sandpoint, Idaho, a quaint city that offers many conveniences for those spending time at Schweitzer. With plenty of additional lodging and dining options, itâ€™s an alternative place to hang out after a hard ski session. The city is situated on Lake Pend Oreille and offers a stunning backdrop to a superb winter retreat.

For more information, please visit schweitzer.com. Please contact membershipdirector@bellevueclub.com for discounts and special offers for Bellevue Club members.

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december 2017 reflections

PORTLAND TO

PORTLAND

36 | december 2017 reflections

l au r en h u nsberger

///

photogr a ph y

ta ry n e m e r ick

ONE MEMBER’S MEANINGFUL CROSS-COUNTRY RIDE

Craig Spiezle set out to ride his bike more than 3,800 miles from Portland, Oregon, to Portland, Maine, to raise money for a cure for Alzheimer’s disease, a mental illness that affected his father and family. With 20 other riders (each with their own purpose for riding) and a few guides, the plan was to make their way across the country in 47 days, averaging about 95 miles a day. On day three, Spiezle was hit by a car. “I was on Route 30 coming out of Portland. It’s a beautiful scenic road, but doesn’t have much of a shoulder. The woman saw me but couldn’t pass without going over the center, so she effectively ended up taking me out.” In a bizarre turn of events, the woman stopped at first but ended up fleeing the scene when she realized, according to Oregon law, she was in the wrong. The next day she was arrested after returning to the scene and was eventually charged with two felony counts, including hit-and-run. Spiezle was OK, but suffered some severe scrapes on his arm, wrist and hips and took some hard overall impact to the body. Although initially an emotional event for him, Spiezle was quickly able to see the silver lining.

bellevue club december 2017 | 37

MEMBER PROFILE

written

LOLO PASS FIRE, MONTANA

SHOREHAM, VERMONT

“The support was extremely positive, and oddly enough tied back to the fundraiser. Two news stations came to interview me because they had heard about it through the police department. I had my jersey on for Alzheimer’s, and what happened was an unanticipated number of people approached me to share very personal insights,” he says. “There were total strangers, in a nonjudgmental way, sharing their pain and guilt as a caregiver. I didn’t plan to have that experience, literally people hugging me and crying and talking.” In the moments when he decided to keep riding after the accident, Spiezle thought a lot about his own dad. “When that woman did that, I thought about how to respond, and my first reaction was to use a few four-letter words. But I thought about my father, and he never would have done that,” Spiezle says. “I remembered life is full of setbacks, whether professional or personal, but they make you stronger and can help you strengthen your resolve. It’s healthy to have ups and downs.” Relunctantly, Spiezle took a brief 10-mile respite in the van but then was back on the bike within the hour to complete the miles that day. Although the story of his accident didn’t necessarily follow him across the country, the overwhelming theme of connecting with people remained for every single mile. Whether he was riding through small towns in South Dakota, Wisconsin and New York or through Amish country in Ohio, people seemed to come out of nowhere to give donations and make their own personal connection. 38 | december 2017 reflections

BADLANDS, SOUTH DAKOTA

"I took some time to self-reflect, and I did a little riding by myself by design. You learn a lot about yourself on these trips and how you can make a difference."

MARYHILL, WASHINGTON

bellevue club december 2017 | 39

PORTLAND HEAD LIGHTHOUSE

40 | december 2017 reflections

“It was really something. I took some time to self-reflect, and I did a little riding by myself by design. You learn a lot about yourself on these trips and how you can make a difference. That was a big thing for me,” Spiezle says. As of late November, Spiezle raised more than $13,500 for the Alzheimer’s Association, but every time he reaches a goal, he sets the bar higher. “Now I’m trying to hit $15,000.” As the managing partner at AgeLight LLC, he has since gone back to his day job, consulting for large companies and government agencies about internet security. But he thinks about doing another ride every day. “I would do another ride in a heartbeat. I’m open to ideas, so anyone can invite me along.” He laughs. “I’d like to get my wife, Liz, involved, too. She was so supportive throughout the whole thing. That was really important.” Spiezle says the lessons he learned were innumerable. For instance, on his next ride he resolves to go a little slower, take more time to see the surroundings. But for the most part, he’s happy with how he finished, and happier with the confidence it gave him in his ability to contribute to a cause in a meaningful way. “It wasn’t just for my dad; it was for everyone dealing with the disease. It was for the families and the impact it has on them. I think that was my biggest takeaway—hearing the stories.” To read more about Craig’s journey or to donate to the Alzheimer’s Association, visit rideacrossamericasite.wordpress.com.

bellevue club december 2017 | 41

ON STAGE WITH THE EVERGREEN CITY B ALLET written

cou rtn ey sw inger

he ECB (Evergreen City Ballet) has been performing The Nutcracker for decades, but this year holds special anticipation with new choreography from Artistic Director Gillmer Duran. Reflections sat down with Duran to talk about his career and what he’s bringing to the stage this holiday season. A native of Barquisimeto, Venezuela, Duran says his love for dance began when he was just 11 years old. “I started with Venezuelan folk dance, jazz and contemporary dance, but it wasn’t until I turned 21 that I really started to buckle down and take ballet dancing more seriously,” Duran says. “I decided to focus my attention on pursuing dance full time, and now I can’t believe it’s already been 24 years!” Throughout his career, Duran danced professionally with various companies in South America and the Pacific Northwest. He eventually discovered a desire to express his own stories as an artist, and in 2004 he began to experiment with choreography.

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HOLIDAY FE ATUR E “Your career as a performer is significantly shorter than other professions. For example, if you're a lawyer you can still practice law after the age of 60. When you're a dancer, your body is your instrument and most people start thinking about retirement or a career transition around age 40,” Duran says. “In my case, I knew I wanted to be able to continue to choreograph and add value to the world of dance through offering my creative expertise to young dancers.”

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MACKENNA MALADY

LAUREL WINANS

One of Duran's main goals now that he’s become an artistic director is to be able to translate the values, work ethic and skills he learned throughout the years to young dancers. “Dance has taken many different turns. Besides being an after-school activity or physical outlet for kids of all ages, it's also an art form that requires discipline, passion, dedication and grit,” Duran says. “That being said, I seek to produce not only great dancers, but also great human beings that grow to appreciate the journey as much as the destination.” With that, he hopes to bring an appreciation of dance to the King County community with this year’s performance of The Nutcracker.

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photos provided by the ecb

“I have the privilege of working with exceptional people that know The Nutcracker from top to bottom. Some of my dancers have performed the show multiple years in a row,” Duran says. “We hope to provide a time for families to be together and be away from their phones for an hour or two.” Local dancer Mackenna Malady has been performing for 14 years in various companies and is excited to be working with Duran on The Nutcracker this year. “I have been with ECB for three years now and love it,” she says. “Although I have practiced other forms of dance, I enjoy ballet the most because of how graceful it is." The Nutcracker will be performed every weekend starting Nov. 24 through Dec. 17. They provide three convenient locations: The Theatre at Meydenbauer Center, Auburn Performing Arts Center and the Renton IKEA Performing Arts Center. → For more information and ticket availability visit, http:// evergreencityballet.org/performances/nutcracker/

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MEMBER PROFILE interview

lauren hunsberger

• photography

m a ry d e e m at e o

family-style cooking To say Vanessa and Adam Smith, owner and executive chef of Blue Ribbon Cooking School, respectively, were made for the culinary business is an understatement. Both were born to and raised in families where food was a way of life. Now, the husband-wife team crafts hundreds of weddings, corporate team-building classes and other large-scale local events every year. In the fall of 2017, Vanessa was given the prestigious Nellie Cashman Award for “Woman Business Owner of the Year” for her charitable contributions to the local community. In talking with Reflections, she says food remains the focus of their business, but the people she works with are at the core of her success. >>>

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Reflections magazine: What was it like to grow up with Blue Ribbon? Vanessa Smith: Growing up, my mom ran a cooking school in the home, so I was literally raised in a cooking school. Food was everything, whether I wanted it to be or not. Even if I was making scrambled eggs, with my mom it was a cooking lesson. It was taught to me regardless of whether I was engaged in it, but I loved it. And it was an opportunity to have some amazing food experiences, like the one I had with Julia Child. RM: You worked with Julia Child? VS: Yes, when I was a kid she did a series of five workshops in the Pacific Northwest where we taught apple pie making on TV and in person. At that time, she was focused on bringing children into the kitchen, but she didn’t have any herself. I luckily got that spot and worked with her and we taught together. She was an amazing, inspirational person. I didn’t realize then I was working with the best of the best. 50 | december 2017 reflections

RM: How did you eventually acquire the family business? VS: Honestly, the business side of the company is what interested me more. Basically, my parents went on vacation to Italy in 2006 and never came back. In 2008, they sold me a business they felt was fair market value for a troubled time in the economy. I’ve always had a financially driven mind, and nothing about the purchase made sense at that time. But I believed in what we did, and I believed in helping fund my parents’ retirement. So I did it. I had bought my first home at 18 years old, and pulled equity out of that, got the loan and then grew it into what it is today. RM: How has the company grown under your leadership? VS: We grew 250 percent in the first two years and 500 percent ever since. We’re doing about 15 big corporate events a week. People come in and learn to cook as a form of working together, while getting out of

the office. I still focus on that part of the company and it makes up 50 percent of the revenue. But we added an event side, so we do a lot of weddings, a lot of corporate catering where we do all the rentals, all the tables, the staffing, flowers, dessert, everything. It’s a full-service event-planning team. RM: How would you describe your leadership style? VS: I run more of a community-centered environment versus a traditional top-down structure. I really value my employees and their experience and knowledge. They give me a lot of confidence in helping me do what we do with creativity. I lean on my team and take advantage of the good quality and team members. I also believe in hard work, and I’ve always believed people will work so much harder if you’re working alongside them. I have no problem putting my head down and doing whatever needs to be done.

Reflections magazine: From the perspective of the executive chef, what’s the goal for food at Blue Ribbon? Adam Smith: Blue Ribbon is committed to bringing people together over delicious, healthy, innovative meals and laughing together while celebrating life’s many journeys. As a chef, the ingredients, techniques and finished product are very important to me, but since I’ve been a part of this company, I’ve learned sometimes the food is only as good as the experiences we have while enjoying each other’s company from the kitchen to the table. Also, I believe we should keep in mind that we are very blessed to have these opportunities, and we should extend our passion for this philosophy out into our community.

chef 's

corner While Vanessa was the one nominated for an award, she gives all the credit to her family. We checked in with executive chef and husband Adam Smith for his take on the business, food in the PNW and his wife.

RM: What are some of your favorite PNW-inspired ingredients to use? AS: What an amazing place to be a chef! I grew up on my family’s four-acre cherry orchard, and it was surrounded by apple, peach and pear orchards. My grandfather kept his own bees for pollinizing the fruit trees and harvested the delicious honey. He also had a small garden where he grew summer squash, watermelon, sweet corn, cantaloupe and other ingredients. I remember foraging for asparagus, mushrooms and delicious fresh berries and fishing for rainbow trout, steelhead, sockeye and catfish. After I moved to Seattle, I was amazed by king salmon and all the different varietals of oysters and king crab, and I discovered how fun it was digging for razor clams on the beaches of Ocean Shores. So when I am creating a dish, I tend to gravitate toward ingredients that mean something to me, or have played a part in my journey as a chef. But I also think it’s important to explore new things and rotate the menu to keep it fresh, clean, seasonal and exciting. RM: How do you and Vanessa complement each other in the kitchen or business? Is it challenging to work and live together? AS: Vanessa and I have always worked well together. Our communication is something both of us value immensely. We can build recipes and menus, creatively think our way through challenging circumstances, and work long hours catering together. We both believe in doing whatever is necessary to get the job done right the first time. I think having a similar work ethic helps us propel each other to achieve our goals. We have done a great job of using the same technique at home as well. It feels good to know that your teammate and partner will do anything to help enrich your life, and make sure you feel important and loved.

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"I’m so lucky that when someone asks for a donation, I don’t have to think twice or question whether my team will come through." RM: You do everything from weddings to big corporate team-building classes, why do you think food is able to anchor so many different memorable events? VS: Food has a way of binding people together like nothing else. Every single person relates to food in some sense. Maybe they’re not cooks, but they love to eat. Everyone has a story about what their mom used to make. We’re naturally bonded with the kitchen. For example, when you throw a party at your house, everyone ends up in the kitchen. It’s an instant bond. RM: Can you talk a little about the formats of your teambuilding programs? VS: One of our most popular is the Iron Chef competition format, and we have different levels—some layouts even include menu design, grocery shopping at Pike Place market (for those new to Seattle). Cooking works so well in a competitive workforce. In the kitchen, you practice techniques that are applicable to an office setting: resource allocation, time management, leadership, listening skills, so many things. On the other hand, if the team is already incredibly competitive, we look more to enhance working together, so everyone works on one thing. We really design formats for the needs for our clients.

photo by paul joseph brown

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RM: You recently won the Nellie Cashman Award for “Woman Business Owner of the Year” and much of that was based on the amount of community work you do. What did that mean to you? VS: When I bought the business, my mom was very keen on the kids-in-the-kitchen concept. And it was really due to Julia Child’s apple pies. Our big company philosophy is still about bringing people back to the dining table, and I believe if you get kids around the dining table, they will pass it down to their family. It’s so important to sit there and have dinner together, regardless of what you’re dining over. So we work with Teen Feed, which is a local program that feeds at-risk or homeless youth. We do a lot, about two meals a week for 50 people. We also work with Treehouse [nonprofit serving youth in foster care] and their kids’ summer camps. We help with scholarships for kids who need a boost.

RM: What does it mean to you personally to be able to help? VS: I am so blessed to be able to do that, to be actively donating; it’s not always possible. I’m so lucky that when someone asks for a donation, I don’t have to think twice or question whether my team will come through. RM: And you just had a baby yourself. What do the next 10 years look like for you? VS: Yes, last year I had a daughter, so I’m enjoying a little bit of balance in my life between work and home, and I’m loving that. For the next few years, through her toddler years, it’s all about maintenance. But I’ve got a very entrepreneurial eye, and I’m always looking for opportunities. → For more information, visit blueribboncooking.com.

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Luxurious adventure in Baja California provides for the perfect winter retreat. Come mid-winter, I’m always ready for a warmweather getaway. Don’t get me wrong—I love skiing, snowshoeing, crisp air and drinking hot cider by a warm fire, but a brief respite under the sun’s rays fortifies me for the sometimes never-ending winter. (And considering there was full-blown snow in the first few days of November this year, we may be in for a long cold spell.) This year’s destination of choice? Cabo San Lucas, where the Resort at Pedregal’s recently debuted program, Beyond the Beach: Baja Luxploration, promised a combination of luxury and adventure. Those just happen to be two of my favorite things, so I signed up for a few days of sun and sand on Mexico’s Baja California peninsula.

written

ha ley sha pley

photos provided by the resort at pedregal

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It didn’t take me long to figure out that the Resort at Pedregal prides itself on the little details: cars that are WiFi-enabled, staff that knows your name, food preferences and restrictions accounted for at every exquisite meal. It’s this same level of service they bring to the Baja Luxploration program, which launched in January 2017 with half a dozen itineraries: snorkeling with sea lions and through living coral reefs, hiking in an oasis in the desert, and surfing epic waves among them.

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I am not a sit-on-the-beach-and-read kind of person (although I would like to be), so I hit the ground running right away. After an evening of champagne tasting and dinner at the seaside El Farallon—where I happily noshed on flavorful ceviche, perfectly charred fish skewers, and, for the first time ever, chocolate clams—I rested up for the next day’s true bucket-list adventure: swimming with whale sharks. On the way there, we learned a bit about these creatures, aka the biggest fish in the world. But even if the name and the size sound a bit scary, they’re really just big softies—40-foot, 20-ton softies—who swim with their mouths open, collecting plankton to eat. The lines on their bodies are like fingerprints, each one with a distinct pattern, and they travel solo, which makes them particularly difficult to track. It often takes patience to find one, but fortunately, Captain Martin has plenty of experience. After a while, we came upon one of the gentle giants and quickly got into position on the side of the boat, snorkel masks on and flipper-clad feet hanging off the edge. I was the only one not wearing a wetsuit—“cold” in Mexico is nothing like cold in the Northwest, and I relished the opportunity to be somewhere in just a swimsuit when it was chilly back home.

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As we splashed into the sea, I caught sight of the whale shark’s tail and began to swim alongside. But he wasn’t in the mood for company, quickly zooming off faster than my little legs could keep up with. Back in the boat, I found out some people hadn’t seen him at all—catching a glimpse underwater is more difficult than you might guess, given how fast they can change direction. We took turns in groups trying to swim with our newfound friends (we saw a few whale sharks that day), often laughing when people began furiously kicking in the complete opposite direction from their destination. I got in one great swim, finding myself right next to the middle of the whale shark, close enough to see those fingerprint-like lines we’d been briefed on. I have never felt so small. The rest of the boat was content with their experience when we came across another whale shark (or perhaps the same one again—it’s difficult to know for sure). I decided I’d try for one more swim. This time, I found myself right next to the whale shark’s immense mouth, and he didn’t seem to mind my presence in the least—in fact, he turned toward me at one point and I had to react quickly not to run right into his gaping maw. We swam together, just he and I, for what felt like an eternity (but was probably only a minute). Under the water, it was peacefully silent in a way that felt meditative. We were just two creatures, floating along together, not particularly concerned about where we were going or when we would get there. It’s a moment I’m not sure I could forget if I tried. When I finally said goodbye and broke the surface, my fellow adventure-goers said I looked exuberant. I carried that glow with me as we pulled onto a stretch of beach, where our guides then set up a next-level picnic lunch from the hotel chef under a canopy. This is where the “lux” part of “luxploration” comes in, and it didn’t disappoint. The rest of my days were just as action-packed, filled with spa time, poolside lounging, paddleboarding during sunrise to the famous Arch of Cabo San Lucas, hitting the well-equipped gym for heavy deadlifts (because relaxing on vacation just isn’t in my DNA), and hiking through Baja Sierra, an almost unbelievable landscape. It’s perched right in the middle of dry, arid land, and yet is completely lush, bathed in vibrant greenery, hidden waterfalls, enticing swimming holes, and hot springs. When I got off the plane, it was cold. But I only needed to think of the memories of my daily afternoon bowl of guacamole, the picture-perfect views from my patio, and that giant whale shark mouth coming straight toward me to keep me warm. → For more information, please visit theresortatpedregal.com/specials/experiences.

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