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best How to get fresh seafood delivered right to your neighborhood



Imaginative European Edge Village Prominence • 5,550sf Home • 0.645 Acres of Privacy Lake Washington Views • A Picturesque Lane • 4 Bedrooms • 4.5 Bathrooms Offered at $4,268,000


There is no compromise. (425) 283-8858 • Coldwell Banker Global Luxury Th e i n fo r m at i o n co n t a i n e d h e re i n h a s be e n o b t a i n e d t h ro u g h s o u rces d e e m e d re l i a b l e b u t ca n n o t be g ua ra n t e e d a s t o i t s acc u rac y . A n y i n fo r m at i o n o f s pe c i a l i n t e res t s h o u l d be o b t a i n e d t h ro u g h i n d e pe n d e n t ve r i fi cat i o n .

INSIDE october 2017

“[We] put the least amount of nonsense between the fisherman and the fish eater.” —Alex Spencer, Bestcatch

34 •


How to get fresh seafood delivered straight to your neighborhood.

4 | october 2017 reflections

44 •


Bellevue Club member Paul Ross found his sweet spot on the Eastside.

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Brew your own beverages at these fun and boozy destinations.

Featuring our 4.75 ct Mexican Fire Opal 10133 Main Street in Bellevue


INSIDE october 2017





A monthly spotlight on a BC sister club.


Entertain guests with these whiskey peaks rocks glasses.


Pick your produce this fall at First Light Farm.


HAVE A SEAT Enjoy this chair-based workout, courtesy of Bellevue Club trainer Caroline Wagner.


GEORGETOWN ALE TRAIL A complete guide to sipping suds in south Seattle.


DINNER AND A SHOW, AND THEN SOME This fall the iconic Teatro ZinZanni brings Ariana Savalas to the stage.


MAN OF A MILLION STORIES Meet Bellevue Club member James Fraioli, a man of many lives.

Departments 8 UPFRONT



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october 2017 MANAGEMENT

A Chat with Tyler Hathaway, Polaris & Cosmos Manager

President S. W. Thurston Financial Manager Jeff Ohlstrom Human Resources Director Donna Gray Communications Director Bonnie Tankovich Membership Director Carissa Ritter Tennis Director Brian Nash Fitness Director Connor Eden Aquatics Director Michelle Streifel Recreation Director Jill Clark Spa & Athletic Services Director Katie Wallis Head Swim Coach Andrew Nguyen Catering Director Jill Parravano

CONTACT bellevue club

425.455.1616 | athletic services


hotel bellevue

425.454.4424 |

HOURS OF OPERATION hotel bellevue

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.



I began in the hospitality industry immediately out of college and have been working in it ever sense. My most significant experience was in my hometown at the Montage Laguna Beach, where I was able to grow and develop into a hospitality professional as manager of Studio, a Forbes 5-star restaurant. GO-TO MEAL FOR COOLER FALL WEATHER

I love switching what I eat and drink to match the seasons. I move away from the classics of summer—lighter fare, bbq, rosé and gin and tonics—to the more robust and hearty flavors of fall—braised dishes with red wine and whiskey. FAVORITE FALL WINE OR SPIRIT

Red wine, Pinot Noir from California or French and Northern Italian reds. And whiskey, preferably either single barrel bourbon or single malt scotch, usually neat. BEST ADVICE FOR ENTERTAINING

Hosting friends and family are some of my most fond memories from growing up, and now with my own family, I love being the catalyst for gathering together. My best advice is to just have fun; don’t be the host that gets stuck in the kitchen and can’t enjoy their own party.

Lauren Hunsberger | 425.688.3162 art director

Bonnie Tankovich | 425.688.3194 advertising

Eric Nienaber | 425.445.6800 display advertising

To receive a rate card and media kit, please call 425.445.6800 or visit

BELLEVUE CLUB REFLECTIONS (ISSN 1096-8105) is published octoberly 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.


A lot of my inspiration for both my personal and professional culinary passion comes from other restaurants and chefs. I am drawn to individuals and establishments that really have a sense of self and purpose in what they do. It’s very evident when someone loves what they do and it’s contagious. 8 | october 2017 reflections

photo by taryn emerick

LAKE WASHINGTON | $7,898,500


SEQUIM BAY POINT | $2,475,000


QUEEN ANNE HILL | $3,950,000

GREENWATER | $1,395,000

BETSY Q. TERRY & JANE POWERS 206.322.2840 │


bellevue club


MON 02










Family Gym Night








Float-in Movie Night: Hotel Transylvania

BCYBA: Pure Shooting & Offensive Moves




Washington Whiskey Dinner in Polaris

Kids Take Over

Junior Tennis Match Night



School Break Camps





Family Pumpkin Carving






Halloween Carnival






Bring your favorite water floats and join us for to watch Hotel Transylvania at the pool! Complimentary for members.


Young and old, dress in your favorite costume and join us for ghoulish games, spooky snacks and tons of fun! Register at








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 10 | october 2017 reflections




bellevue club



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 SEE M A RY DEE’S WORK IN “MILLION STORIES” [PAGE 54].

PNW SECTION CHAMPS Congratulations to the Bellevue Club 3.5 Women’s Team for becoming USTA section champions! From left to right: Jennifer Shields, Nancy Koefoed, Sherie Bernardez, Leslie Bernstein, Jonnel Bowser, Cindy Smith, Heather McKay, Carla Lafrate, Kate Scher, Kelly Edwards


Taryn Emerick is a New York transplant studying photography and layout design. SEE TA RYN’S WOR K IN “MEET THE WAFFLER” [PAGE 44].


Julie Arnan specializes in stories o n li fe ’s g o o d stuff—food, wine, t ra vel a nd c ulture. Follow her adventures on Instagram @JulieArnan. SEE JULIE’S

SOLAR ECLIPSE 2017 Bellevue Club members of all ages came out to view the solar eclipse.

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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@ photos by taryn emerick



Eastside news from our partners at 425 Business magazine. INDOOR SURF EXPERIENCE COMING TO ISSAQUAH Coming this spring is an Issaquah indoor surf venue unlike anything in the country. CitySurf co-owner John Hoss developed the Rogue Wave, which is similar to river surfing in Oregon, Idaho, and Colorado, but can create waves higher than what you would get with mother nature. The expansive facility will offer surfing for beginners and advanced water enthusiasts, and the size of the waves will be adjusted accordingly — generally 3- to 5 1/2-feet tall. The 1 1/2-hour surfing experience is broken into three parts: stretch, surf, soak. The stretching is yoga inspired exercises to activate muscles and receive a safety briefing, the surfing will allow a queue of 12 surfers to ride the waves, and is followed by 35 minutes to soak in the hot tub. The Hosses said they plan to offer events, kids parties, and camps. Owners John and Trisha Hoss also have partnered with Jason Stoneburner, a celebrated chef and restaurant owner in Seattle, for an in-house restaurant catered to spectators. When researching indoor surf facilities, John Hoss noticed there were more spectators than there were participants.

EVERGREENHEALTH FOUNDATION RAISES FUNDS FOR RENOVATIONS Several generous families partnered with the EvergreenHealth Foundation and raised more than $344,000 for facility renovations and to build a new playground for younger visitors. Six plaques will hang in the new facility thanking the individuals for their generosity.

NATIONAL HOME CARE PROVIDER EXPANDS TO EASTSIDE National non-medical home care provider FirstLight Home Care is expanding its footprint with a new location on the Eastside that will serve residents living in communities like Bellevue, Kirkland, and Medina, to name a few. Photo courtesy FirstLight Home Care Since opening its first franchise location in 2010, FirstLight Home Care has expanded to more than 240 locations in 33 states across the U.S. FirstLight Home Care’s Eastside location, which is slated to open in November, will be owned and operated by local entrepreneur Paul Healy.

To read the full stories, visit

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Come see why everyone lovс The Bellettini!

Call today to join us for a private tour and enjoy a complimentary lunch in your choice of our two on-site restaurants.

It’s not hard to see why people are moving into The Bellettini! Located in the heart of Bellevue, The Bellettini offers comfortable, elegant surroundings and luxurious restaurant dining. If moving isn’t in your near future, learn how you can join Club Bellettini; where your membership has its privileges.

1115 108th Ave. NE, Bellevue, WA 98004 | | 425.450.0800

RECIPROCAL CLUB october 2017

ROYAL AUTOMOBILE CLUB OF AUSTRALIA One of two reciprocal clubs in Sydney, this location offers all the comforts of a private health and wellness facility halfway around the world. written



On the Sydney Harbour, the Royal Automobile Club of Australia boasts a central location to other city life. Explore the Museum of Contemporary Art Australia, the Museum of Sydney or the Royal Botanical Gardens. AMENITIES

A fitness center, sauna room and business area are available for use. Maintain business needs with the in-house printer or use the space to conduct virtual or in-person meetings.

anne cole


Twenty-nine rooms are individually decorated with comfort and elegance in mind. Relax in your room with a continental breakfast or room service, wireless Internet service and a view of either Sydney Harbour or the Royal Botanical Gardens. FOOD AND DRINKS

Visit the Members Bar or Harbour Room for a modern eatery experience. Each caters to those looking for full-service meals or just a drink and à la carte snacks. → For more information, visit

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october 2017


Gather some friends to cheer the great outdoors with this set of four hand-blown whiskey glasses. Designed last year in celebration of the centennial of the National Park Service, the set includes accurate topographic representations of Mount Rainier, Denali, Half Dome and Mount Whitney. THE DETAILS MORE INFO:

Every issue of Reflections will highlight a product we think can imporove your life. Got an idea? Send your recommendations to

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photos provided by huckberry

Jewelry For Every Special Occasion One-of-a-kind pieces, custom designs & repairs. It’s more than just the f inishing touch to your personal style, jewelry makes a statement about you. With extraordinary, contemporary, even one-of-a-kind pieces, Porcello’s is the right answer for every special occasion. Now go tell the world you just got engaged.

425.454.2300 | 10222 Northeast 8th Street | Bellevue, WA 98004 | Monday - Saturday | 10 - 5:30


october 2017

SEASONAL VARIETY Pick your produce this fall at First Light Farm, and make it an adventure for the whole family. written


anne cole

Located in Carnation, First Light Farm offers fresh, sustainably grown produce to veggie-loving locals. The U-pick season offers a wonderful opportunity to get kids involved in agriculture as well as food and cooking. The farm offers a multitude of different fruits and vegetables as well as flowers and honey, including the following: Beets • Broccoli • Cabbage (red & green) Carrots • Cauliflower • Chard • Cucumbers Eggplant • Flowers • Honey (multiple types of raw) Kale • Lettuce • Onions • Peppers • Potatoes Pumpkins • Squashes (summer & winter) Tomatoes • Turnips The farm is open in October from 10:30 a.m. to 5:00 p.m. → For more information, please visit

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OD-LOZIE LOCHWO R custom homes remodeling



WASHINGTON WHISKEY DINNER Join us in Polaris for an evening inspired by local spirits and food. Bellevue Club chefs have perfectly paired a five-course fall menu with different styles of whiskey that were crafted right here in Washington. WHEN: October 19, 6 p.m. WHERE: Polaris COST: $95 MORE INFO: For reservations, call 425.637.4608

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photo by taryn emerick

SHARPLY opens new retail store in Seat tle’s Capitol Hill neighborhood! SHARPLY, a lifestyle brand designed to be the destination for a guy’s new favorite t-shirt and only the stuff he needs to own, opened on Capitol Hill. The store offers sportswear and accessories from top-notch brand partners, but its private label t-shirt collection is the real attraction. SHARPLY co-founders Joe Blattner and Molly Kuffner talk about what makes SHARPLY different from other men’s lifestyle brands. Tell us about the inspirat ion behind SHARPLY. Why create a men’s lifestyle brand? We not iced a specif ic need in the industry for regular guys that enabled them to look great without put t ing a lot of ef fort into the shopping experience. SHARPLY offers an edited assortment of essent ial items known for their authent icity, quality, and dist inct style, while also being a great value. What is special about the SHARPLY t-shirts? We knew we had to set ourselves apart if we were going to specialize in essent ials. Everyone has a favorite t-shirt, so we thought that would be the perfect place to start. We’re quickly becoming known for having the softest t-shirts money can buy. What’s next for SHARPLY? Hey, we just opened our doors on Capitol Hill at 500 East Pike Street! We’re super excited about our new locat ion, get t ing to know the local community, and focused on men who will love what SHARPLY has to of fer. We make the shopping experience easy - no mess, no drama, just your favorite t-shirt and the stuf f you need to own. We might even of fer you a beer or some whiskey while you shop. | @live_sharply |


october 2017

OCTOBER FOOD AND WINE EVENTS Where and when to wine and dine on the Eastside this fall written


anne cole


Eat with purpose at this popular annual fund-raiser for the Good Farmer Fund. This feast showcases delicious local and seasonal culinary creations prepared by some of Seattle’s most elite chefs, from 5:00 to 8:00 p.m. Additionally, enjoy local wines, brews and wonderful music. For more information, visit 21 ACRES: FRIDAYS ON THE FARM, OCTOBER 6

This fun and informal monthly event, held the first Friday of October, boasts entertainment and fresh, sustainable and seasonal food galore. Bring your friends and family to gather at the 21 Acres meadow to listen to live music, sample food and play games. For more information, visit FORTÉ ARTISAN CHOCOLATES: TRUFFLE MAKING, OCTOBER 6

Join the expert chocolate makers at Forté Artisan Chocolates for an exciting class on truffle making! During the class you will make a number of different varieties of sweet treats and then you can go home with a box of your delicious creations. For more information, visit THE BELLEVUE FARMERS MARKET, THROUGH OCTOBER 12

Take an afternoon stroll through the Bellevue Farmers Market and stock up on fresh, seasonal and local produce, flowers and other treats. Held every Thursday from 3:00 to 7:00 p.m., this local staple is sure to please. For more information, visit CHEF ANNE MARIE EATERY & CATERING— WINE & SOUP: THE COZY COUPLE, OCTOBER 13

Join chef Anne Marie and winemaker Lisa Warr-King Packer for a lovely evening of soup making and wine tasting. You will receive instruction on how to make delicious fall soups and how to pair them with wine to best complement their flavors. Class is limited to 16 people. For more information, visit 24 | october 2017 reflections

Go Big. Go Home. Live Large… Spacious homes, epic views, global brands, unique & adventurous experiences, crafted and personal— All just a sky bridge away.

Live central to everything you love—the work, the style, the delicious dining and the vibrant nightlife. Live it all here, all in one place, at The Bellevue Collection. Visit The Studio, our interactive leasing center, to touch, feel and tour Two Lincoln Tower’s model apartment homes. Located at Lincoln Square, Level 2.

Now leasing for Fall 2017. Schedule your tour today. 425.276.7561 The floor plans, features, images, and photographs are renderings and sample photographs. They should not be relied on as representations, express or implied. Square footage, floor areas, features, finishes and layouts shown in any marketing or other materials are approximate and may change or be more or less than the actual size shown. Unit pricing is subject to change. Landlord reserves the right to change the rental units and pricing without notice.

4012 164th Ct NE, Redmond $1,289,000 - SOLD

2933 76th Ave SE #93-D, Mercer Island - $449,998

4040 140th Ave NE, Bellevue - $2,845,000

2832 109th Ave SE, Bellevue $2,800,000 - SOLD

19754 SE 128th Way - Listed for: $1,648,000

B E L L E V U E LU X U R Y. CO M 26 | october 2017 reflections

600 108th Avenue NE, Bellevue, WA

Steve Curran

Eastside Director 425.241.3583

Galya Kirstine

Eastside Luxury Director 206.853.5995

Nathanael Hasselback

Director of Bus. Development 206.769.2435


2828 Fairview Ave East, Seattle - Listed for: $2,269,000

The Residences at Fairview - www.

Dicker Cahill

Associate Broker 425.466.2919

Jody Blohm

Associate Broker 206.295.2504

Jason Foss

Managing Broker 425.890.9909

Peter Freet

Managing Broker 206.972.6775

Nick Glant

President & Founder 206.910.4221

HAVE A SEAT photography


taryn emerick

Bellevue Club personal trainer Caroline Wagner shares a fullbody, chair-based workout that’s perfect for those looking to work on balance, flexibility and strength. A chair is the perfect tool for adding stability, support and variety. But, it shouldn’t be leaned on too much. Be sure to keep an engaged core when performing this circuit.


SIMPLE ARM STRETCH From a seated position with your back against the chair, circle your arms out and up until your palms connect at the top. Slowly bring them down to chest height in a prayer position. Perform the action 10 to 15 times to warm up the shoulders, arms and core. 28 | october 2017 reflections



BICEP CURL Sitting on the edge of a chair (which allows for maximum range of motion), hold light weights in both hands. Start with the arms extended toward the ground and then raise the weights up toward the shoulders. Perform the exercise 10 to 15 times.


CHEST FLY Holding light weights in both hands and sitting in an upright position, start the exercise with your arms out wide and bent at the elbows (often called cactus position). Draw the arms in toward each other but not touching. Return to starting position. Perform the exercise 10 to 15 times.


LEG RAISES Standing to one side of the chair, lift your left leg up in front of you about six inches. Return to starting position, and then lift it six inches to the side. Return to starting position, and then lift it six inches to the back. For added benefit, release the chair for the last four counts to work on balance. Perform the exercise 10 to 15 times. Move to the other side, and repeat with the right leg. bellevue club october 2017 | 29


ASSISTED SQUAT Begin standing behind the chair and lightly brace yourself on the back with your fingertips. Staying strong through the core, bend the knees into a squatting position. Perform the exercise 10 to 15 times. For added benefit, release the chair for the last four counts to work on balance.


SEATED LEG EXTENSIONS From a seated position with your back against the chair, extend your left leg forward. Return it to starting position, and repeat on the other side. Perform the exercise 10 to 15 times.

âž” To train with Caroline, email

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DESIGN / BUILD Redmond, Washington


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by anne cole

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Does fresh, never frozen fish delivered directly to your neighborhood sound too good to be true? Think again. Founder of Bestcatch Seattle Alex Spencer talks about his grassroots company that does just that. is an anomaly within the B estcatch booming fish industry in Seattle.

In short, it’s a community-supported fishery (CSF) pickup and delivery system for fresh, local fish. Owner and head fishmonger Alex Spencer and his team deliver to a number of different neighborhoods in the Seattle area. Currently there are no locations on the Eastside; however, Spencer is certain the company will expand in the coming year. Eastside residents hoping to expedite the process should know they can help. The request process for pickup location is easy: gather a group of 10 people willing to support the system, and send Alex an e-mail through the Bestcatch website. bellevue club october 2017 | 35


Experience a warm and vibrant lifestyle, a vast array of amenities, chef-prepared meals, rich programming, and exceptional Independent Living and Assisted Living care, all in the heart of downtown Bellevue.

CALL (425) 429-7380 to schedule your personal visit, or learn more at 933 111th Avenue NE, Bellevue, WA 98004 36 | october 2017 reflections

“Our mainstay species are king and coho salmon, black cod (sablefish), ling cod, halibut and rock fish, but we also get a smattering of sole, sockeye and smelt.”

is ultimately about bringing deliciously fresh B estcatch fish directly to everyday people minus all the hassle. “The CSF model puts the least amount of nonsense between the fisherman and the fish eater,” says Spencer.

After successfully launching and running another company for more than 20 years, Northwest Bounty—a business that supplies fresh, local ingredients to many of Seattle’s top restaurants, Alex was inspired to create Bestcatch Seattle. “Before I got into fish, I was primarily involved in purveying wild mushrooms to chefs since the late ’90s. Over the years, I developed a crew of local neighbors and friends that I’d sell fish to every week,” he says. From this organically formed group, Bestcatch was born. Throughout his work in the sustainable fish industry, Spencer developed relationships with many fishermen— primarily Native Americans on the Olympic Peninsula— and he purchases his fish directly from these local fishermen. In regards to the species of fish available, he says, “Our mainstay species are king and coho salmon, black cod (sablefish), ling cod, halibut and rock fish, but we also get a smattering of sole, sockeye and smelt.” This model of business makes it possible for the fish to go from the water to the customer within a period of 24 hours. “The key is all of our fish are sold before we buy them, and they are caught only hours or a day before we buy it,” Spencer says. “We’re basically picking the fish up from the fisherman, cutting it up and bringing it to your neighborhood the next day.” bellevue club october 2017 | 37

“We’re basically picking the fish up from the fisherman, cutting it up and bringing it to your neighborhood the next day.”

Customers essentially buy into their share of roughly one pound of whatever high-quality fish is brought in, before it’s caught, and they receive it directly from the source, packed on ice and ready to eat. This aspect of surprise makes Bestcatch very unique in that customers never know what type of fish their share will be. This allows people to explore new recipes and cooking techniques. Alex relishes in the fact that his customers know exactly where and when their fish was caught, even who caught it. He often receives emails from delighted customers telling him how the fish made their dinner or party an unforgettable event for friends and family. “To hear the exuberance my friends and neighbors had about our fish really makes me feel extra good about, well, being a monger.” → For more information or to start a pickup location in your area, visit

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Team Chambers Your Local Mortgage Experts

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Production Partner 206.963.4838 NMLS #340922

Branch Manager 425.418.5103 NMLS #116342

Loan Processor 206.963.4838

11235 SE 6th Street, Suite 130, Bellevue, WA 98004 | RPM Mortgage, Inc. – NMLS#9472 – Washington Consumer Loan Company License#CL-9472 | 6020 | Equal Housing Opportunity.



julie arnan

SIPPING SUDS IN SOUTH SEATTLE riving through this South Seattle neighborhood feels like a bizarre combination of history and future—gnarled brick buildings house cutting-edge craft food and beverage venues at every turn. When the Collins family established their homestead here in 1851, Georgetown became the first location settled by non-native people, making it the true birthplace of Seattle (the Denny party didn’t arrive until two months later—sorry, Alki). Though there are still remnants of Georgetown’s colorful history visible, much of the landscape was changed when the Duwamish River was straightened in 1913. Today, Georgetown is undergoing a rebirth of sorts from an eclectic art scene to brewing haven that has also caught the eye of the region’s culinary stars like the charcutier Brendan McGill of Hitchcock Deli. Six breweries, including soon-toopen Elysian and Jellyfish Brewing Company, dot the Georgetown landscape.



Chris Smith began brewing as a way to fit into Seattle culture. He moved to the city from Arizona in 2008 when he got a job interning at a certain large coffee-roasting company in town. After a short time in the Emerald City, Smith thought to himself, “I’ve got to assimilate into this culture. What do men do here?” The answer, according to Smith, is they make beer and sail boats. Because of a substantial culinary background, Smith sailed through the brewing learning curve quickly and began a growler exchange program at the roaster’s office building. When he and his business partners opened Lowercase, they chose Georgetown because of its artsy, friendly, community vibe. “Georgetown is this awesome example of how South Seattle is diversifying instead of gentrifying,” says Smith.

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photos by board


vellum architects



The Lowercase taproom is stylish and comfortable with plenty of space for drinking, chatting with friends, and “getting sh*t done” as Smith puts it, calling taprooms the “coffee shops of the night.” The beers are classically styled with lower alcohol and lower bitterness levels, making them very drinkable. “We are not part of the ABV/IBU arms race,” says Smith, referring to the PNW trend to make beer as strong and bitter as possible (think 9% alcohol and 70+ IBUs of certain PNW IPAs). Taste through the lineup and consider a half growler (also known as a “crowler”) of your favorite (I chose the ESB) that they will can right in front of you—Smith calls the large cans LoBoy’s ($10). Though they don’t have a kitchen onsite, they do sell sandwiches and hand pies from nearby Hitchcock.


The neighborhood’s most iconic brewery got there early and snagged the name. Started by Manny Chao and Roger Bialous in 2002 in the old Rainier building, Georgetown Brewing Company moved to its current location in 2010. Though large in size, the brewery does not have an on-site pub but rather a taproom with a standing-only bar. Until this year, Georgetown Brewing only offered its beers on draft (no bottles or cans) in order to support the local bars and restaurants that sell their product. Manny’s Pale Ale is the brand’s most popular beer, found on tap at a huge number of Seattle bars along with another big seller, the Lucille IPA. In 2016, the Bodhizafa IPA brought home a gold medal at the Great American Beer Festival—it’s a refreshingly balanced IPA containing some oats to mellow the tone with light citrus and pine notes. Don’t forget to bring your growler to the taproom. bellevue club october 2017 | 41


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Tucked away in the old Rainier building on Airport Way, Machine House Brewery pays tribute to English drinking culture. English expat Bill Arnott brews several hundred barrels of cask-conditioned beers each year, a technique that naturally carbonates the brew without adding CO2. The result is somewhat less fizzy than a typical American beer and is served at around 50 degrees instead of the average 38 degrees. Machine House beers are hard to find outside the tasting room because they require a specialized beer engine tap handle. As per the English style, most of the beers are lower in alcohol. The large taproom has character at each turn—stained glass arches above the doors and windows, an old wooden bar and outdoor seating near a huge old brick chimney. On Fish Fridays, Nosh food truck serves the best English-style fish and chips in Seattle, according to Arnott. Don’t let the beer names throw you off: Best Bitter is not even close to a PNW IPA in bitterness levels; the Dark Mild is actually the lightest-bodied beer on tap though darkest in color and sporting a roasty flavor.



Another coffee-business-turned-brewer story, business partners Jeff Howell and Frank Lawrence met while working at Caffe Ladro on Queen Anne in Seattle. Between them, they had worked in manufacturing, wholesale and retail at the coffee roaster—skills which easily translate to owning a brewery. Though they were both into homebrewing, Howell confesses that it was Lawrence who was really good at it. They would geek out about beer for hours at dinners with their wives until the women finally told them to “sh*t or get off the pot” and thus Counterbalance was born. They chose to plant the brewery in Georgetown because of the large industrial space available for far less than in Ballard, where they also looked. Howell says the neighborhood contains lots of creative people and just felt right to them. Be sure to ask them about the one-legged duck mural on the wall—Pogo Duck has inspired much conjecture and even more stories. Their first beer was the Abigale Blonde Ale, a light, fruity, approachable brew, while the biggest seller is the Counterbalance IPA, which is also available bottled and canned. For a creamy nutty beverage, try the Kushetka Russian Imperial Stout on nitro. Howell says their core philosophy at Counterbalance is to make your third beer—the first two you drink are probably something interesting or maybe strange, but the third is what you really wanted to drink all along.

Now open in downtown Bellevue Come see us on the corner of 108th Ave NE & NE 2nd St


Brews of the caffeinated variety can be found at All City Coffee. Housed in the same complex as Lowercase Brewing, Mercer winery and Oola Distillery both have tasting rooms. Those sporting neckbeards and man-buns will feel right at home with a great big messy burger at Zippy’s Giant Burgers, but if you can find it, successful seekers of Star Brass Lounge are rewarded with the Loretta’s Tavern Burger. Flying Squirrel Pizza offers eclectic, tasty pies utilizing local ingredients and the double-dipped fries with tzatziki sauce at Hallava Falafel are not to be missed.

Federally insured by NCUA bellevue club october 2017 | 43


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WAFFLER interview


lauren hunsberger




taryn emerick

With the goal of creating a fun, family-friendly breakfast and lunch spot for the community he loves, Bellevue Club member Paul Ross opened The Waffler—where the breakfast food reins king. Using creative combinations like fried chicken and waffles and chorizo waffles, he says he’s found his sweet spot on the Eastside. Reflections magazine: Have you always loved cooking? Paul Ross: Absolutely. I grew up cooking. I’m from an Italian family from New York. I was born on Staten Island, and my family was cooking around the clock. My grandpa was a master with pizza.

RM: Why waffles? PR: I knew I wanted to do just breakfast and lunch, but I was trying to think of something unique. Then one day I wanted a sandwich and didn’t have any bread, but I had waffle mix from the day before. And it was really good. I thought, Let me see what else I can do with that. I started trying different toppings and flavor profiles. I used the waffle as a feature to build around, and it became the menu. It evolved from there.

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RM: What else was important to you when starting your restaurant? PR: I wanted to emphasize fresh and local ingredients in a neighborhood kid-friendly place. RM: What’s the key to making the perfect waffle? PR: To make sure the batter is cold, consistent and thick. I like keeping the batter really cold, and we use a good amount of butter. Also, we make thinner waffles because they cook up crispier. RM: What’s your waffle of choice? PR: My favorite is the fried chicken waffle. We use Draper Valley chicken, and we cut and fry them ourselves. RM: With football season in full swing, do you recommend waffles with Seahawks games? PR: Yeah, we tried that a few times. We figured out waffles with ice cream was pretty good for watching football. The kids love it.

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RM: What’s in store for you and The Waffler? PR: More locations, definitely. I’d also love to have a food truck and some catering to do business lunches. We’ve already got the kitchen, the staff and social media presence, but we need to start small and perfect everything and then get bigger. I really want the focus to stay on the quality. I’m really proud of our open kitchen and that all the waffles are made to order. We don’t have a microwave and didn’t even have a freezer until we started selling ice cream. We want to make sure we’re staying true to who we are. RM: Any advice for others thinking about opening a restaurant? PR: Have the ultimate patience. We got pretty lucky with some things, but it can be a really long process. → For more information, please visit

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Cle Elum, as you’ve never seen it before. Breathtaking Mountain Retreat | 3,022 sf home on 25 acres | Perched above the Yakima River with 360o views

Price Available Upon Request TONY GUIDOTTI 425.785.0275 | BRIAN NIENABER 425.444.4939

Dinner ANd

a ShOW, ANd

Then Some written

by lauren hunsberger

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The greatest show in the Pacific Northwest announces Ariana Savalas will be taking center stage.



his October, Teatro ZinZanni, the iconic cabaret performance group, is hosting a limited-engagement production of their signature show Love, Chaos, and Dinner at King County’s Marymoor Park. Ariana Savalas, who tours regularly with the YouTube sensation Postmodern Jukebox, is a guest performer with the show this fall and talked with Reflections about the very special gig.

photos provided by teatro zinzanni

Reflections magazine: What drew you to ZinZanni? Ariana Savalas: What didn’t draw me to the show? I visited Seattle and did a solo show one Monday night, and I’d never seen anything like that in my life. I thought, Where has this been all my life? It was a magical experience, so when they asked me to come back and be their Madame, it didn’t take too much to convince me.

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RM: How did you get into the performing arts? AS: I guess I always had a tendency for dramatics. I grew up in a really artistic family—my father was an actor, my mom was an amazing painter and inventor, and my grandma went to Juilliard—so I got it from all ends. I think if I had said I wanted to be an accountant, they would have freaked out and said, “Go get a real job as an actor.” Plus I loved music and theater so much, especially shows like Cabaret and Chicago. I loved the fun, vaudeville-style shows, and it became my life. I found people who loved it as much as I do, and it’s amazing—this whole culture that loves the art form as much as I do. RM: Speaking of your father, actor and singer Telly Savalas, does this type of work keep you connected to him? AS: You took the words right out of my mouth. Absolutely. He died when I was seven, and that’s really what got me into jazz and cabaret in the first place. Greats like Sinatra—these were his friends that he loved. I grew up on the standards—Dean Martin, Ella Fitzgerald, Peggy Lee—and I fell in love with that kind of showmanship that is very rare these days. There were these incredible artists like Sinatra who not only had a voice from heaven, but he was also the funniest person in the room and could entertain a crowd like they were family members. They were old-school, timeless show people.





SKI & SNOW ISSUE is coming in December

For Advertising Info:

Eric Nienaber 425.445.6800

GUESTS AND NON-MEMBERS WELCOME Mention this ad and receive 10% off 52 | october 2017 reflections



James Beard Awardwinning Chef Jason Wilson will create the menu for the show.

RM: What can people expect from your Love, Chaos, and Dinner show at ZinZanni? AS: Quite frankly the title says it all. Just like all the shows at ZinZanni, there will be pure entertainment and absolute madness—everything you’d expect a circus in Seattle to be. Everything down to the last detail is unreal. RM: As a performer, what do you want people to take away from the show? AS: All I ever want is for people to leave my stage happier than when they came. The whole purpose is to make people laugh and allow them to escape the stuff of everyday life and see something extraordinary. There’s enough reality to keep us all bored; people need a place where they can experience more things that are magical. WHEN: October 19, 2017–April 29, 2018 Wednesday–Saturday at 7:00 p.m. Sundays at 6:00 p.m. Select Sunday matinees at 11:30 a.m. → For more information, please visit

photos provided by teatro zinzanni

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haley shapley

DRINK EXPERIENCES Brew your own beverages at these spots where you can take the creation process into your own hands. You’ve likely spent years enjoying others’ spirits, beer, and wine—now it’s time to make your own with these doit-yourself beverage experiences. Then pack up your creations and bring them home to wow your friends at your next dinner party. GET INTO THE SPIRIT OF SPIRITS MAKING IN GIG HARBOR

Known for tasty spirits like Brown Sugar Bourbon, Blood Orange Vodka, and Elk Rider Gin, Heritage Distilling Co. doesn’t stop at just delectable drinks. The craft distillery based in Gig Harbor also features innovative programs like the Cask Club—in which you get your own 10-liter cask to age vodka, gin or whiskey to your preferred flavor profile before it’s bottled—and the My Batch program, the only of its kind in the country.

my batch photos provided by heritage distilling co.

As part of My Batch, head into their beautiful flagship location for the chance to apprentice under a head distiller for a few hours. You’ll learn about the distilling process from start to finish, getting up close and personal with the stills (each with its own name meaningful to the owners). While your concoction is cooking, tour the facility, then come back in time to hand-bottle your bourbon and rye whiskey before adding a personalized label. The experience also includes samples served with food—the tough part is deciding just what to taste among the many flavorful choices. HAVE SOMETHING ELSE TO DRINK

Grab a cup of coffee with a view of the water at Java & Clay Cafe in idyllic downtown Gig Harbor. In addition to coffee from Seattle roaster Caffè Umbria, the shop serves tea, smoothies, beer and wine. While you’re there, paint a ceramic pottery piece as a memento of your visit.

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DIY written


What started as a home brew supply store evolved into a craft brewery and tasting room at Shenandoah Valley Brewing Co. The business never forgot its roots, though, so in addition to offering beers on tap, the Staunton, Virginia–based brewery also has everything home brewers need to whip up their own creations. Come on in and experiment with a variety of recipes— Shenandoah Valley Brewing Co. will help you make everything from cream ales and oatmeal stouts to mild porters and imperial IPAs. Whether you’re a beginner hoping to follow a kit or an adventurous home brewer looking to tweak a recipe of your own, SVBC has the tools you need, including dry extracts, wet extracts, grains (they’ll grind them if you prefer), yeast, bottles, carboys, kegging equipment, and more. If you need a little inspiration, take a seat in the taproom, where you can sample from a dozen rotating varieties of brews in a friendly, old-world atmosphere. You’re bound to come up with something drinkable, but if not, you can always try again. HAVE SOMETHING ELSE TO DRINK

Sit down at Zynodoa Restaurant in Staunton and have a glass of wine—you’ll find everything from a local Riesling to a California Chardonnay to a Malbec from Argentina. The craft cocktail list is worth perusing, too.

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Napa Valley knows wine, and while you benefit from the knowledge in the region when it comes to drinking the fruits of their labor, it’s also a great place to develop a little vino expertise of your own. Dive right in at Judd’s Hill, a boutique winery that’s been producing in the region since the 1970s. In 1992, they began offering the MicroCrush program, which allows everyone from grape growers to business owners to regular wine enthusiasts an opportunity to try their hand at blending something supremely sippable, with control over the process from start to finish. If you don’t happen to have a vineyard of your own, no problem—Judd’s Hill will source the grapes through their connections, finding you something that matches the flavor profile you’re after (you’ll need a half ton to make a barrel).

Before the grapes age, sit down with the winemakers to determine what you hope the finished product will taste like, then come back for a blending session when it’s close to bottling time. You can work with a graphic designer to make a label or choose a house design. If you don’t quite have the patience to go from grape to glass, there are also finished wine barrels in several varietals ready for custom blending and bottling. HAVE SOMETHING ELSE TO DRINK

After all that fancy sipping, sometimes you just want the taste of comfort. For this, roadside diner Gott’s has got your back, with memorable milkshakes hand-spun from organic Three Twins ice cream. Madagascar vanilla is the classic choice, but you can also try chocolate, coffee, mint and more.

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GET EMPOWERED A new workshop at the Bellevue Club, learn the four skills all women should know to stay safe A self-defense instructor for over 20 years and owner of Strategic Living, Joanne Factor asserts that the safest woman is an empowered one. So during her workshops, including the one she is hosting at the Bellevue Club this October, she specializes in educating and equipping her students with a variety of tools to deploy during dangerous situations. “There’s not really a certain style I teach, but one of the things I focus on is giving women options. I’m empowerment-based, not fear-based,” she says. Her three-hour course focuses on four different components of staying safe. “But most of it boils down to awareness. Most people who have been attacked said something felt off. They knew something was brewing,” she says. Below are general skills students can expect to gain from taking her course. 1. RECOGNIZING RED FLAGS

Factor says the first step is for women to cultivate an awareness of others and possible dangerous situations. “It’s about noticing when someone is looking at you or they are testing your boundaries.” Sometimes these situations can be random, but most women are assaulted by someone they know.

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WELLNESS FEATURE bellevue club october 2017 | 65


In some situations, there are nonviolent preventive strategies that can be taken. In her classes, Factor focuses on ways to avoid assaults by using your voice and body language. “Recognizing when it’s a good time to leave or speak up. You are telling that person you understand boundaries, and you understand yours are being violated and you’re going to do something about it,” Factor says. 3. DEPLOYING PHYSICAL SELF-DEFENSE SKILLS

“You try not to use them, but if you do, there’s no substitute for them,” Factor says. She teaches basic physical self-defense skills that focus on quickly injuring vulnerable spots such as the eyes, windpipe and groin. “With these moves, you don’t need skill or strength. You don’t even really need that good of an aim. They target areas that will have a physiological response—it will cause pain in their eyes or for their windpipe to go into spasm,” she says. 4. REMEMBERING SELF-CARE

Being attacked is traumatizing, and it’s crucial that women know how to process the event in a healthy way. Factor gives women recommendations for people to talk with and approaches to take for caring for the mind and emotions, should they need them. “Traumatic events and zombies have one thing in common: they will both eat your brain if given the chance,” Factor says.

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→ Joanne Factor will be holding a self-defense workshop for women on October 21 at the Bellevue Club, from 4:30 to 7:30 p.m. For more information or to make reservations, please e-mail

CLUB REFLECTIONS your community. your club. Bellevue Club Yoga Camp

Our youngest members enjoyed a summer filled with fun, friends and learning.

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photography by taryn emerick

BRAIN TRAINING october 2017

Lotus Working out your brain is just as important as To solve the Lotus Logic puzzle: working out your biceps, so consider this your monthly dose ofarc cognitive strength training. • Each must contain the numbers 1 – 7.


• Each ring of shaded petals must contain the numbers 1 – 7. • Each ring of white petals must contain the numbers 1 – 7. • No number can be repeated in any arc or ring.

EXAMPLE: INSTRUCTIONS: • Each arc must contain the numbers 1 – 7. • Each ring of shaded petals must contain the numbers 1 – 7. • Each ring of white petals must contain the numbers 1 – 7. • No number can be repeated in any arc or ring.

To solve the Lotus Logic puzzle: Lotus_004 © Lovatts Puzzles

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• Each arc must contain the num • Each ring of shaded petals mus • Each ring of white petals must c * For answers, please visit • No number can be repeated in

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

. 425.643.2610 .





Experience the immaculate style and flawless Views of this Medina Heights Home! Lake Washington, Olympic Mountains, and City Views welcome you into the open gourmet Kitchen and Gathering Room, flooded with Natural Light. Enjoy the year round Outdoor Kitchen with BBQ Center, Infratech Heating and covered dining area while viewing the Seattle Skyline.

Offered at


Learn more about this listing at

Mark von der Burg Coldwell Banker Global Luxury® DIRECTOR SEATTLE




全中文网站 : 国际业务部中文查询 : 425.749.1928 VDB628



Reflections: October 2017  

The Community Magazine of The Bellevue Club

Reflections: October 2017  

The Community Magazine of The Bellevue Club