DList Magazine | Winter 2012-13 | The New Issue by DList Magazine

NATALIA YOUR GUIDE TO WINTER

from cocktails to fashion, we got your winter handled

DLISTMAGAZINE.COM

ILLS

POP MUSIC’S FEMME FATALE

SEATTLE NIGHTLIFE IS BACK

check out the two new clubs putting seattle on the map

WINTER 2012/2013

SILENT NIGHTS ARE OVERRATED.

Photo of Foundation Nightclub by A.J. Apuya

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EDITOR’S LETTER

AN INTRODUCTION TO THE WINTER ISSUE

DINE

CAL’S AMERICAN KITCHEN

DINE

DINE: PRODUCT

62 48 38 34 30 28 26 24 22 20 18 www.DLISTMAGAZINE.com

MEET THE DLIST TEAM

CONTRIBUTING WRITERS

contents

MOKSHA TOP CHEF WINTER RECIPES

DRINK VESSEL

DRINK RUMBA

DRINK: PRODUCT WINTER COCKTAILS

COVER FEATURE NATALIA KILLS

DANCE

FOUNDATION NIGHTCLUB

DANCE

Q NIGHTCLUB

DECIBEL

GO PERISCOPE

DECIBEL: DJ 4 COLOR ZACK

DRESS

HOT & COLD

DRESS

CITY SLICKERS

DRESS

THE EVERYDAY BIZARRE BAZAAR

EDITOR-IN-CHIEF

JAMES ZACHODNI

EDITORIAL DIRECTOR

EVAN CARTER

EXECUTIVE DIRECTOR

CHARITY MAINVILLE

FASHION DIRECTOR FASHION EDITOR COPY EDITOR SALES & PROMOTIONS

JENASCIA CHAKOS JESSICA DELOS SANTOS JORDAN BAER MYCHAL TRAWICK & JESSE PATTISON

Contributors

ERNIE SAPIRO photography @erniesapiro

JAMEI JUNE blogger/fashion @jameijune

GENERAL INQUIRIES

MEREDITHE WOODWARD writer/drink @merewoodward

MECHELE HANN KANG writer/dine/decibel @michele_kang

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DList Magazine and the entire contents of this magazine are copyright 2012. 2AM Media Group LLC, all rights reserved and may not be reproduced in any manner, in whole or part without the written permission from 2AM Media Group.

editor’s letter If you are reading this, then the Mayans were wrong and we survived the damning 2012 predictions. Congratulations. It’s a new time, a rebirth, just like every year is as we set our new resolutions that will be broken just a few weeks later. I’m not one to set resolutions. A resolution is making a firm decision to do or not do something. Who really sticks to that? Change happens slowly, not overnight. Perhaps a better way is to set goals, to define a purpose of change and accomplish it on your own time. That was the philosophy in changing DList Magazine. DList has existed for over five years strong, but change is good. We set a goal to change the attitude and perceptions people have of the Northwest by delivering something new, and having fun while doing it. A new printed publication, a new website, new content and new events that cater to the fashion savvy, career-driven, intellectually minded, socially active people of the Northwest. I’m not saying it’s going to be easy to convince those who are skeptical and have preconceived notions of what the Seattle area has to offer. Trust me, it wasn’t easy for me to decide to give my crazy fun life in sunny Vegas up for the rainy, “there’s nothing to do,” Seattle area. But I’m not one to back down from a challenge. I saw an opportunity to bring an open market a new ideal: “It’s not where you are at, but who are you with.” We are here to remind you to have fun living and forget about the standards society imposes. I want every person that lives in the Seattle area to be proud of what this city has to offer. DList Magazine has transformed a piece of artistic literature to place upon your coffee tables for others to relish quarterly. Dlistmagazine.com has been redesigned to be your number one go-to source for anything and everything in the Northwest. I hope you enjoy our new issue and the new side of DList Magazine. Get ready for a great new year and don’t forget to buy an extra pair of party pants. You’re going to need them. CHARITY MAINVILLE executive director @charityanna

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keep

South Lake Union is undoubtedly a food mecca and offers some of the city’s best grub-hubs and food comas. From the waterfront views to the random Hawaiian BBQ and Pad Thai truck stands, some of my all-time favorite meets and eats are in this area. If you are employed by Amazon, or any of the neighboring businesses, then you already know what I’m talking about; it’s like an outdoor food mall, but on a full-size restaurant scale. If I worked at Amazon, I would inevitably get fat; I just love eating in this area. A few of my friends and I have been known to frequent this area quite a bit to have a hearty all-organic brunch at Portage Bay Café or a few brews and shuffleboard at Brave Horse Tavern. Every restaurant here seems to have two things in common – unforgettable food and memorable experiences. Cal’s Classic American certainly lives up to that reputation and has become a new favorite on my list. Cal’s Classic American has a simple philosophy of delivering food without compromising the basics. They’re taking America’s favorite homemade dishes and giving comfort food the wholesome

america classy t I PHOTOS WRITTEN

goodness it was created to have, without skipping on the details. The quality food combined with the ‘70s deluxe tavern décor has a modern twist that is sure to leave you with a lasting impression. The dining room has an eccentric layout and is both family and happy hour friendly. But what really blew me away were the tables equipped with beer taps. (Wait what? Mother of God.) Yeah, I said it. There are tables where you can pour your own beer. As a true brew lover, my jaw literally dropped when I saw this. But their real focus is on creating and maintaining relationships with people like you and me. I experienced the feeling of being at dinner back home with grandma’s old-fashioned recipes or at my favorite neighborhood restaurant, as the staff isn’t afraid to chat you up like an old friend. When I spoke with the head chef, he casually informed me how they also utilize their relationships with the local fishermen and farmers, and sometimes make trips down to Pike Place Market to pick up fresh goods. Cal’s Classic American truly emanates the feeling of home sweet home. 404 Terry Ave N, 206.209.3000

Ernie Sapiro Michele Hann Kang

EXPRESS LUNCH (make it snappy)

Reuben

In-house smoked pastrami, sauerkraut, Swiss cheese and Cal’s potato chips come together in a sandwich meal of epic proportions. The pastrami used in the Reuben goes through a grind process of seven days before it hits the table. This ain’t no Subway sandwich. If I’ve ever come across a gourmet sandwich, Cal’s Rueben is it.

BEGINNINGS (starters)

Beef Tartare

Flat iron steak and hard boiled eggs, garnished with pickled red onions and served with houseprepared potato chips. The flat iron steak comes from finely cut beef and the eggs are boiled for a precise 7-minute technique to achieve the perfect amount of runniness. Dip your chips into the tender texture of the tartare for a satisfying crunch.

Butcher’s Board Beef tongue pastrami, liverwurst, beef jerky and pickled greens were all completely house made. This dish is incredibly priced, considering the long process it takes to make each of these boards. The beef tongue pastrami takes four days alone! Protein lovers will love this appetizer and it’s a great sharing piece that is served on a wooden plank with a side of crackers.

BIG (GER) PLATES (mains)

Chicken Pot Pie

Oh the joy and warmth-filled delight of a chicken pot pie, baked to blissful perfection. This has all the classic goodness of a traditional American favorite creation. Chicken thigh, peas, carrots and celery root, all baked under the chef ’s homemade pastry crust. The crust was just the right amount of flaky, like a true French croissant that you get at a topnotch bakery. This is a heart-warming, melt-in-your-mouth dish. Ahhhhh.

The CAL’S Burger

Deviled Eggs Four deviled eggs are embedded in a house-made jalapeño jelly, while creamy egg yokes are seasoned with old bay spice and garnished with bacon bits and scallions. At first, I was skeptical about how spicy the jalapeño jelly would be, since this can sound dangerous if you’ve never had jalapeño jelly before. I was relieved to find it wasn’t overpowering and gave just the right amount of kick and heat.

FOOD WE LOVE

A LITTLE SWEET

Red Velvet Cake

Ten layers of deliciously sweet and fluffy red cocoa-tinted cake is coated in a modest layer of cream cheese icing and garnished with candied pecans that are dusted in 100 percent cocoa. This is a mouthwatering treat that should be savored with every bite. This little slice of heaven rivals the cakes you may have had at your favorite bakery, and is sure to have a following of its own at Cal’s Classic American. You may want to order an extra one to take home, just sayin’. www.DLISTMAGAZINE.com

Like getting a car that’s fully loaded with all the high-tech swag, this burger is fully loaded and complete with the works. Eight-ounces of prime beefy goodness, cheddar, lettuce, grilled onions and tomatoes, served on a fluffy white bread bun and a side of house-cut fries. The burger we shared had all of the above AND a slightly runny fried egg, avocado and even bacon. Back in the kitchen, the detail-oriented chefs prepare the fresh avocado into a rich puree to prevent any exterior browning. The thoughtfulness of the chefs is truly debuted in this American classic.

Fried Chicken You can never go wrong when having some good ole fried chicken. This famous dish, which emerged deep in the Southern states, has come to the Pacific Northwest and is sure to please anybody. With Cal’s American lead chef, Chris Fletcher, being a veteran in Southern American cuisine, you know it’s going to be made right. Every plate is a halfbird, breaded in rice and yam flour for an authentic Southern taste and served with mustard greens, candied yams and a biscuit. So you better come hungry.

e h t eats O n

eastern eastside PHOTOS WRITTEN

Ernie Sapiro Michele Hann Kang

Warm and entice those taste buds this season at MokSHA – traditional Indian cuisine with a dash of elegance makes the perfect dining experience. A brand – new restaurant and bar conveniently located in the heart of Bellevue, this is sure to become a fast favorite for locals and a great pit stop for holiday crazed shoppers. The size alone of Moksha is something to marvel about; refreshingly unlike the many hole-in-the-wall Indian restaurants we are all familiar with (hey – this is not always a bad thing – SOME of which are hidden gems). MokSHA offers a modern twist on classic dishes which are executed by the well-seasoned Indian chefs. Upon entry you are greeted with an outfacing U-shaped up-lit bar top, rows of huge, warmly-lit lanterns hung from the high-vaulted ceilings, which gave a palatial air to the dining room. To the right of the entrance was an intimately enclosed area with low seated couches and round tables – I immediately nick-named this area “the nook”. The nook was well equipped with silk pillows, burning candles, and only short a few feet from the bar- the most important aspect when it comes to din-

ing, as I like to be as close to the vino as possible! This is the perfect spot to sit if you suffer from food-comas like I do – although I am not yet certain if they allow after-meal naps. There were also high chairs along the glass walls facing the exterior perfect for people-watching – for all of us nosy people. MokSHA has been officially open for 8 weeks now and is entirely family owned. Although this is not their first restaurant – you may already be familiar with their other place called Spice Route. The staff is highly knowledgeable and ready to answer questions about their origins and methods on Indian cuisine. When viewing the menu, I was pleased to see everything organized in an easy to read manner. When you’re hungry, it’s crucial to be able to navigate the menu as fast as possible. The varieties of gluten-free and vegetarian choices were labeled in their own columns for quick finds. They even had different choices of seasoned Naan (the yummy flatbread) to choose from to go with your meal. I got to taste 6 of the dishes and took notes on all of them. 515 Bellevue Square, Bellevue, 425.427.5787

Traditional Tandoori Chicken Tender white meat with just the right amount of crispy, this is a classic in Indian cuisine. If you aren’t familiar with this dish – it’s the bright red chicken that you know is always good. I remember as a kid this was always my favorite dish because it looked cool; and I favored the blend of spice and sweetness. The chef ’s first marinate the chicken in yogurt, garlic, ginger, and red chili and then cook the meat on the bone in a traditional clay Tandoor oven at 500 F.

Chicken Skewer

Lamb Saag

Vegetable Korma

Malai Paneer Koftas

The tender chicken meat almost falls right off the skewer, slightly charred from grilling and served with a side of creamy spicy homemade peanut sauce. Chef ’s first marinated the chicken in coconut milk, lemongrass, ginger, and garam masala – but isn’t too overpowering for the taste buds. Definitely is an all-around favorite for Indian cuisine as an appetizer or light meal. This is a great dish to share between two.

A pool of creamy spinach sauce envelopes sliced pieces of lamb and seasoned with garlic and cumin. I was told that this has been highly popular among customers. The dark lamb meat had a luxuriously chewy texture and was cut in small pieces made for savoring each bite. If you don’t eat a lot of spicy food this would be a great entrée you, as it is mild in spice but rich in flavor.

I thought this was absolutely delicious. Mixed vegetables served in a soup-like creamy coconut base, which makes this dish perfect over rice or by itself was pretty damn good too. Every bite you’ll want to pat yourself on the back thinking I’m so healthy right now. The sauce has a gravy-like texture and is rich with flavor. If you’re crazy about Naan like me you can also use this to make yourself a Naan burrito. Why not?

This has to have been my favorite of the entire meal. Cheese lovers will not be disappointed in this magical mouth-watering dish. Traditional paneer cheese (similar to cottage cheese) is wrapped in spinach and submerged in a creamy tomato sauce. Garnishes and seasonings include ginger ,garlic, green chiles, nutmeg and fenugreek. I would highly recommend ordering a side of Naan with this, which I found compliments the paneer very well.

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TASTY ADDITIONS TO HOLIDAY TRADITIONS T I P S F R O M CHE F RICHA RD BLAIS ON COOKING MEMOR A B L E H O L I D AY R E C I P E S T H A T WILL BECOME NEW TRADITIONS IN YOUR FAMILY.

As a chef, it’s important for me to make sure my recipes taste great. I’m also always looking for ways to make dishes nutritious without sacrificing taste. What better time to have this mindset than the holidays. With its creamy, rich texture, fresh taste, and at least 80% less fat than regular mayonnaise, sour cream or cream cheese, Dannon® Oikos® Greek nonfat yogurt offers endless ways to shake up, lighten up and modernize some of our favorite traditional holiday foods. Here are some of my tips on how to incorporate this tasty addition to your holiday traditions: Chef Richard Blais’ Tips for Cooking with Dannon Oikos Greek nonfat Yogurt Swap out the dollop of regular sour cream on your mashed potatoes with Dannon Oikos® Greek nonfat yogurt for a nutritious and creamy-thick taste. Dannon Oikos Greek nonfat yogurt is a great addition to any casserole; the nonfat greek yogurt provides calcium that acts as a binder. Dannon Oikos Greek nonfat yogurt can be used in dips and dressings as a substitute for regular mayonnaise or sour cream to provide a nutritious twist to your recipe Use Dannon Oikos Greek nonfat yogurt in marinades – it’s a great tenderizer! A holiday meal isn’t complete without dessert! Whether you’re making a spiced apple cake, or a creamy cheese cake, Dannon Oikos Greek nonfat yogurt is a great substitution for some holiday staple ingredients such as oil, butter, cream cheese or ricotta cheese. If incorporating yogurt when cooking, avoid using aluminum products – the acidity of yogurt can react negatively with aluminum.

Baked Sweet Potato with Parmesan, Sorghum & Dannon® Oikos® Greek Nonfat Yogurt (serves 4-6) Ingredients 4 sweet potatoes 3 tbsp sorghum 3 tbsp parmesan 4 tbsp scallions, sliced 4 tbsp Dannon Oikos plain Greek nonfat yogurt 2 tbsp unsalted butter (optional) Sea salt, to taste Instructions Instructions Sprinkle potatoes with salt and prick with a fork a few times. Wrap them in foil and bake at 350F until tender, around an hour. When cooked, remove foil, and halve the potato lengthwise. Gently fork mash the potatoes. Top each potato with a drizzle of sorghum, a grate of Parmesan, the scallions, Dannon Oikos plain Greek nonfat yogurt and butter (optional). *Light molasses or dark treacle may be used as substitutes for sorghum.

Malted Dannon® Oikos® Greek Nonfat Yogurt Panna Cotta with Clementine & Chocolate Almonds (serves 4) Ingredients 5 fluid oz. heavy cream 2/3 cup Dannon Oikos vanilla Greek nonfat yogurt ( or use a 5.3 oz. single serve container) 1 oz. sugar 1 oz. malted barley 1 gelatin sheet Instructions Heat the heavy cream and sugar together until the sugar dissolves. Remove the liquid from the heat and add the malted barley. Let this steep for an hour. Strain the mixture into a clean pot and stir the Dannon Oikos vanilla Greek nonfat yogurt into the pot. Bloom the gelatin in an ice bath. Meanwhile, bring the strained mixture to a simmer. Remove strained mixture from heat and add gelatin. Pour the liquid into four small containers. Let this chill for 2 hours or until the panna cottas have set. Per serving container, garnish with: • A few slices of clementine • A scattering of candied ginger • Chocolate dusted almonds

Roasted Beet Salad with Orange, Avocado & Dannon® Oikos® Greek Nonfat Yogurt Dressing Salad 2 cups beets, roasted and peeled (or canned) ½ cup orange wedges ½ cup avocado, diced 2 tbsp almond slivers, salted Dressing 2/3 cup Dannon Oikos plain Greek nonfat yogurt 1 tsp fresh ginger, minced 2 tbsp scallion, sliced 2 tbsp cilantro, chopped 1 ounce rice wine vinegar 1 tbsp jalapeño, diced 1 tsp cumin, ground 1 tsp coriander, ground 1 tbsp honey 2 tsp sesame Instructions Combine salad ingredients (beets, orange and avocado) in one container. Set aside. Mix ingredients and spread the dressing over beets, orange and avocado.

craft A cornerstone of Seattle’s nightlife for years, Vessel has opened its new location. The sleek corner space of Olive and 7th Avenue in downtown Seattle is quite the change from Vessel’s previous location on 5th Avenue. The new location is a downtown hot spot, which presents a timeless style of simplicity without coming off

e h T Of cocktail PHOTOS WRITTEN

as stark. Upon entry, you cross the leather-tiled floor into an open space. The space is segmented, offering an array of different seating options. The bar area is casted in a red light, and that’s where the magic happens. This is where attention to detail and presentation are mastered by each individual bartender. While drinks are the

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Ernie Sapiro Meredithe Woodward

focus, the bar provides an excellent social stage for keeping cocktails and conversation flowing. Vessel raises the bar in terms of exemplary quality, service and presentation. Owner Jim Romdall defines Vessel as a place for “people who care about what’s in their glass.” 624 Olive Way, 206.623.3325

Vessel is home to some of Seattle’s finest craft cocktails. Each drink is unique and belongs to whichever bartender is on that night. Vessel does not have just one menu with a list of drinks that anyone can throw together. The bartenders each create their own cocktail list, highlighting their skills and particular favorites. While each cocktail tastes incredible, the presentation is impossible to miss. The ice is hand carved and specially frozen, crystal clear and free of impurities. Vessel serves whiskey and scotch the way they should be served, with an ice ball. The ice is all hand-chiseled to prevent the fine liquor from being diluted, thus preserving the taste. With such quality and inventiveness, from whiskey to absinthe, everybody can find a cocktail to fit their taste.

Bittered Absinthe Frappe Pacifique absinthe, sugar, soda, bitters For those who may not be quite ready to jump head first into traditional absinthe imbibing, try this frosty concoction which lends greatly to the Pacifique Absinthe’s great herbal qualities. The soda water opens up the absinthe’s bouquet while the sugar and bitters helps tame the taste to be acceptable on anyone’s palate.

DRINKS WE LOVE

Cane Old Fashioned Santa Teresa 1796 rum, Batavia Arrack, bitters, sugar While this cocktail is usually prepared with Bourbon Whiskey, the addition of the complex Venezualen Rum, Santa Teresa, is a much appreciated swap out. Another rare addition to this mixture is Batavia Arrack which is a rum that was commonly used by the father of mixology, Jerry Thomas.

Sousaphone Citadelle gin, Suze, Bonal, Salers Oo la la! This nod to all things French starts with a Citadelle Gin base that gives the cocktail a well balanced foundation. The juxtapose of three French wine-based liquors add the complexity to this cocktail. Included in this trio is Suze, a liquor flavored by yellow gentian that has only recently become available in the US. Kentucky Sour Johnny Drum Private Stock Bourbon, Italian vermouth, St. Elizabeth Allspice Dram, lemon, egg white This drink has all the elements of being an instant holiday classic at Vessel. Utilizing the sweet yet potent (101 proof) bourbon by Johnny Drum brings a subtle yet welcome change to this recognizable cocktail. Finished with an all-spice liquor that gives you all the holiday cheer you could want, you will be singing the praises of the Kentucky Sour all winter long.

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the wonderful world Of rum

Rumba, Seattle’s new rum bar, introduces the seasoned whiskey drinkers of the Northwest to its sugarcane relative. The owners of Tango, a notorious Spanish tapas restaurant on Capitol Hill, decided to open Rumba after the location next door became available. The new bar is the perfect escape from Seattle’s wet winters. The warmth of Rumba takes the pretension out of your typical specialty liquor bar. The simplicity of the menu makes it easy for even the most clueless rum drinkers to navigate. Tidbits of rum history are available on the menu to distract you from a rough day or a terrible date. The bright colors of the décor and comfortable seating make it the perfect place for friends to gather and

PHOTOS WRITTEN

people to party. While it is sometimes standing room only, you need to make sure to get into one of the turquoise-colored booths. They are internally heated to keep that Caribbean feel even on the coldest Seattle day. Rumba holds respect for the history of rum and pays homage to rum’s culture. General Manager Kate Perry found the perfect excuse to escape to the Caribbean: rum research. Havana was the Paris of the Caribbean, a place of leisure for the Hemingways and Marlene Dietrichs of the world. Havana’s La Florida Hotel bar was tended by one of the greatest bartenders of the 20th century, Constante Ribalaigua Vert, who was a clear influence for Rumba. Tourists would go to

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Ernie Sapiro Meredithe Woodward

catch a glimpse of the stars “where the great of the world and the not-so-great meet daily,” a rum paradise. Both Perry and head bartender, Connor O’Brien, collaborated to recreate the idyllic pre-revolutionary Cuba. They decided to do this by revolutionizing the daiquiri and taking it back to its prime. Rumba’s primary goal is to “eradicate the image of the day-glow daiquiri.”They have six daiquiris on the menu. Daiquiri No. 3 was Hemingway’s favorite, as ordered at La Florida Hotel, when rum and daiquiri were sexy. Rumba has proved that the daiquiri is no longer day-glow and has brought its old-fashioned sex appeal back.

1112 Pike Street, 206.583.7177

El Presidente Cuban-style rum, Blanc vermouth, curacao, grenadine, orange twist Invented by an unknown Cuban bartender, probably in the 1910s. Most likely named in honor of Mario Garcia Menocal, Cuban president and known tippler. Soon became one of the most popular drinks here as well. Cobra Lime, orange, dark rum, passion fruit syrup, grenadine, absinthe, bitters. a fun Tiki-style drink created at Chicago’s KonTiki restaurant in 1962. Daiquiri No.1 Rum, lime, sugar Supposedly invented by an American mining engineer named Jennings Cox in the late 1800s near the town of Daiquiri, Cuba- but as long as there’s been rum there’s been rum and lime, back to the punches of the early British seafaring days. In any case, the drink quickly spread and was a favorite of Hemingway and JFK. Just Cuban-style rum, a bit of fresh lime, and just a dash of sugar to take the edge off.

D C

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Jamaican Planter’s Punch Rum, lime, bitters, sugar There are Planter’s Punches from all over the Caribbean, made with local rum, sometimes with a rainbow of fruit juices and syrups. The most simple are rum, lime, sugar, and bitters, which is what we serve- the rum, of course, being Jamaican here. Rum Cocktail Rum, sugar, curacao, bitters The original cocktail, what we now refer to as an “OldFashioned”. Described in the May 13, 1806, edition of The Balance and Columbian Repository, from Hudson, NY, the first recipe was published by Jerry Thomas in the 1860s. Ours follows the style of the Bar Florida from Havana, and is served with a sprig of mint and a lemon twist.

winter cocktails As the weather gets colder in the Northwest, it can be hard to find ways to stay warm. Instead of cozying up under the blankets on a cold winter night, try out some of these tasty cocktails to help you stay warm and get you a little toasty.

Loco Cocoa

Remember those cold nights drinking hot cocoa to keep you warm when you were a child? Bring back the memories with this hot, rich cocktail for adults only. ¾ oz Stoli Vanil ¾ oz Bacardi Rock Coconut ½ oz Godiva white chocolate liqueur 3 ozs Swiss Miss hot cocoa Mix ingredients and pour into a glass coffee cup, garnish with toasted coconut and mini marshmallows.

Hot Cherry Martini This cocktail may not be hot, but has a spicy kick that will raise your temperature. 1 oz Absolut Peppar Vodka Three drops of maraschino cherries Juice from half of a lime Shake all the ingredients in a cocktail shaker with ice and strain into martini glass. Garnish with a hot pepper. Chai Toddy Taking a traditional winter cocktail and adding a bit of a twist. 1 ½ ozs Sailor Jerry rum 1 dash peppermint schnapps 1 tsp honey 4 ozs hot chai tea Splash of cream Mix ingredients together and garnish with a peppermint stick.

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Irish Espresso This traditional cocktail takes a step up for those cold winter nights. 1 oz Jameson Irish Whiskey 1 oz Kahlua coffee liqueur 4 ozs freshly brewed espresso Top with whipped cream to float on top. Mix ingredients in a glass coffee cup and sprinkle some brown sugar or nutmeg on top to sweeten the drink. Orange Spice A simple cocktail, warmed up to keep you hot. ½ oz Grand Marnier ½ oz cinnamon schnapps ¾ oz Belvedere Pomarancza 6 ozs cranberry juice Heat and pour in glass coffee cup, garnish with a cinnamon stick and a dollop of whipped cream.

Stoli Salted Karamel

Stoli Chocolat Kokonut

Oh “K”

The New Kid

Karamel is Dutch for caramel. Even though Stoli is considered Russian vodka, it is actually distilled in Latvia.

It was released in Oct. 2012, three months after Stoli Salted Karamel.

First Place Stoli is the first brand to introduce this flavor combination.

Tastes Like Sweet caramelized sugar, soft English toffee and light saltiness.

Smells Like Rich caramel candy and toasted sugar.

Mr. Popular The salted caramel concoction is currently a fast-growing trend for indulgent flavors.

Tastes Like Nutty, vanilla, coconut and luscious milk chocolate.

Smells Like Rich cocoa and toasted coconut.

If You Feel LIke a Nut It mixes well with coconut water over the rocks.

FYI Kokonut isn’t a word, but it keeps up with the “K” theme. Chocolat is French for chocolate. www.DLISTMAGAZINE.com

NATALIA KILLS POP MUSIC HA

S A NEW STAR

. LET THE CON

TROVERSY BE

GIN.

interviewed by James Zachodni

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Describe “Natalia Kills” as an artist to someone who may not have gotten to know your music yet. Natalia: If you want to know what I sound like, then listen to my song “Controversy”… it’s the intro to my new album “Trouble”. How do you see your music fitting into the current trends in pop music today? When I’m writing, I don’t really think about what’s playing at the moment… I make the music my own ears want to hear- that way I’ll always be in love with it no matter what falls in and out of fashion with the radio. I enjoy the fact that more than one sound can be played at once and it’s still considered pop… when a DJ plays Beyonce, Major Lazer, fun., Kanye and Adele remixes all in one night… it shows that there’s no need to fit in, just make good music. EDM is ruling the airwaves and pretty much every other aspect of popular music currently. You released collaboration with Junior Caldera and Far East Movement this past summer called “Lights Out” which got a lot of play in Seattle. Is this sound something you see yourself doing more in the future? No, but its fun to be able to step into someone else’s world and add my sound to it for a change. My new music is quite the opposite - big drums, slower tempos and more guitars than synths. Jeff Bhasker produced my new album, so it has a very anthemic power behind it. Music and fashion go hand-in-hand. You have obviously embraced your own look and style. Can you tell us a little bit of how the “Natalia Kills” look came into being? I dress according to how things make me feel, not how they look. I have a lot of simple pieces that are plain black or white, but if it’s a deep V cut silk plunge dress, or a big mink coat, it makes me feel seductive, regal and powerful. That’s it really… Sometimes I become obsessed with moments in time or movies, and I want to emulate the look of that character, like Meryl Streep in “Death Becomes Her” or Ginger in “Casino.” It’s more about

a feeling, than what everything looks like when you put it on. Who is your favorite fashion designer and why? I feel more drawn to an era than a particular designer. I love the simplicity of the 90’s… the glamor and the grunge, how you could stand out by not even trying to. Because of the fact that you combine pop music with artistic flare and fashion you get a lot of comparisons. Pretty much every blog, interview and YouTube comment has someone mentioning Lady Gaga as your closest counterpart. Does this annoy you as an artist trying to make her own path or do you take it as a compliment? I think its really hard for people to come up with original questions and opinions these days, so things do get repetitively stuck on the same subjects, but from my perspective it’s pretty funny! I don’t feel like I’m into fashion as much as people might assume. When I make music I’m only conscious of the memory that I’m drawing from or the opinion I’m trying to express. I consider it more of a personal confession of my own emotions than an artistic expression… I’m not creating something that hasn’t already happened, I’m just documenting my life with sounds. Your videos, many of which you directed or had some creative direction in, are a foray into your mind according to comments you have made. Do you see yourself going into directing other music videos for other artists in the future? No… I’d like to spend my time writing and kissing boys. Those are the only 2 things that matter to me. What do you think makes a good music video? It just has to be interesting… I really love the director Gaspar Noe who made “Enter the Void” and I think Arielle - “Si Mince” is so strange and beautiful. You have released your newest single/ video “Controversy” off of your upcoming album “Trouble”. Tell us a little

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about the inspiration for that song and video. My song “Controversy” is a list of all the images we would normally see on the internet and television, and everything fucked up with our generation that are traditionally obscene or disturbing, but don’t feel shocking or controversial anymore because we are so desensitized. Anything goes, nothing is taboo anymore… the beginning of the internet was the death of controversy. Can you share with us what to expect on your upcoming album? Like “Controversy”, it’s more wild than my first album. It’s more noisy, chaotic and honest. I wrote a lot about all the fucked up shit I did growing up- leaving home at 15, horrible boys I loved too much, being flat broke, running away to Paris, visiting my dad in jail, riding in the back of police cars, trying to burn my house down and dreaming of ending it all. We hope for an upcoming tour to promote the album. You have toured with some of the biggest names in popular music. Who would you love to share a tour with this go-around? I love headlining. All the pressure falls on you because its you’re own concert, but its your show and you make the rules… I love that. Any other upcoming projects you would like to let your fans know about? I have a lot of surprises… but I like to keep the mystery until everything is right and ready. You will be coming to Seattle for the DList Magazine New Year’s Eve event. You have been to Seattle a few times already. Any favorite things about Seattle? Any stories to share? I truly don’t remember ever being in Seattle. Which usually means I had a great time! What is your New Year’s Resolution for 2013? Kiss more boys…

the

foundation Of nightlife PHOTOS

Ernie Sapiro

Taking over the space formally known as Venom, Foundation Nightclub brings the city of Seattle a different outlook on Nightlife. Seattle’s newest all-EDM music format luxury nightlife destination, features world-renown DJs, crystal-clear sound, and state-of-the-art production. Foundation fuses together multiple elements to create the perfect dance music atmosphere. With the massive amount of talent this venue will bring you on a weekly basis, Foundation prepares itself with three full bars and two large VIP areas where up to 12 patrons can sit exclusively in six intimate sections. The DJ booth faces the 1800 square foot dance floor and shines its 350 square feet of LED video panels on crowds dancing to their favorite artists for the perfect “DJ Worship” setup. 2218 Western Ave #100, 206.535.7285

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The owners classify the design as “modernbaroque.”Attention to detail starts at the wall treatments throughout the venue including hand cut moldings, finger painted wall finishes and locally blown glass fixtures in the entry and above each bar. As you turn the corner into the club you will notice a box cut into the wall that perfectly frames the dancing go-go girls. Right off the dance floor, perfectly coupled into an elevated corner of the club, is a catwalk for more dancers to perform and in the front room oversized “Alice in Wonderland” style furniture will make you want to snap a regal photo of yourself in the chairs fit for a king. The cherry on the design cake is the meticulous design put into the bathrooms that will make anyone feel like they are in a fivestar hotel restroom. The staff has coined the phrase “The Nordstrom’s of Nightlife” and follows suite when taking care of their customers. One of the main focuses was to create a customer service security staff. One that would say hello and goodbye to you, and even help walk you through a crowd of people to find the restrooms. A perfect compliment to the beautiful light show and superbly engineered sound. At Foundation you get great performances from the world-class DJ’s and a highly energetic atmosphere but in an intimate setting.

CLUBS WE LOVE

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“Q”

e h t music p U PHOTOS

By Jeremy Bittermann

Over the years Capitol Hill has seen many changes, but nobody could have predicted this… Capitol Hillian’s (the peeps that live on Cap Hill) are used to new venues popping up all around them, but the newest nightspot Q is in a different league. With over 12,000 square feet of space, this two level nightclub is getting even the most fabulous clubbers excited. Only being open since this past September, Q has already received a national nod for ‘The 10 Best Sound Systems in America,’ by Beatport.com for their pulse pounding Funktion One Sound. The club is open six-days-a-week and stays true to an Electronic Dance Music format. Q can double as a lounge as well as a nightclub on the weekends providing plenty of bar top and unreserved seating. The bar program isn’t forgotten either and includes the club’s own signature line of infused flavored vodkas. 1426 Broadway

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The owners of Q were deeply involved in the New York City club scene and realized that Seattle needed a new venue that focuses on bringing out the best DJ’s playing on the finest sound system, surrounded by an amazing light show and world-class audio-visual components. (Genius right?) “We want to avoid the elitist attitudes of upscale lounges with separate VIP areas, and instead provide our customers with a cohesive, immediate relationship to the DJ, music, people, and the club itself which, ultimately, is the real star here,” says Scott Smith, managing partner of Q. Everyone is welcome at Q, (go see for yourself). With the style of music, location and beautiful architecture, you will find Seattle’s most eclectic crowd. Music is their message, and we are opening up that text.

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e h t into submergemusic PHOTOS

Boom. What happens when you throw indie rock and electronica into the mix? You get a completely organic breed of EDM-infused head bangers. With noteworthy appearances on MTV and a feature in Rolling Stone, Go Periscope’s raw passion for stage-worthy endeavors continues to leave us in awe. With a wide variety of talent, ranging from playing the guitar, track mixing, DJing, singing, writing and producing, their latest album, “Wasted Youth,” reverberates their growing maturity in music. Exploding with loud vocals and jackedup bass, perhaps fans of Hellogoodbye and Pendulum can share a common ground, or dance floor I should say. I find myself putting their tracks, “Wasteland” and “Black Light Masquerade,” on repeat on my Spotify playlist. The giddy

By Jeremy Bittermann

schoolgirl inside me wants to jump around and fist pump – yes I still do this in my room. Impossibly captivating, this charming duo is not one to miss. It’s time to give your playlist something new. How did you guys become acquainted? “Florin and I met at Tyee High School in South Seattle. We both ran cross-country and would quote Notorious B.I.G. at practice. When that happens, you sort of instantly become friends. It wasn’t until after we had already been friends for over a year that we realized we were both privately working on different music projects. Florin was producing instrumental electronic tracks, while I was writing songs on guitar. When I heard one of Florin’s songs for the first time, I was like ‘Whoa, let me put some guitar on

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that!’ And that’s how we got started working on music together.” Where does the inspiration behind your name, ‘Go Periscope,’ come from? “We came up with the name because we thought a periscope was a good analog for our approach to making music. The function of a periscope is to look to what is beyond your direct sight, and see things from a different perspective. When we write and produce songs, we take what we like from our influences at the time and put it through a different lens to create a unique sound. Also, it was the best name out of about a hundred crappy, stereotypical band names we came up with… so it stuck.” How would you describe your genre of music

and how is your sound unique? “We are a combination of electronica and indie rock. We love taking analog sounds and acoustic elements, and incorporating them into songs with dance-floor tempos and applying EDM (electronic dance music) production techniques. We are fans of traditional rock and roll music, but we also love modern electronic artists, like Tiesto and Morgan Page. Rather than choosing one style over the other, we embrace the fact that we have a hybrid sound. It makes the writing and producing process that much more fun because one day might be spent entirely programming automation and filters for a track and the next is spent just jamming out on guitar or bass and dialing in different amp tones. It keeps everything fresh and exciting, which is important because both of us have music A.D.D.” What was it like to self-produce your latest album, “Wasted Youth?” “For most bands, the first record is sort of the ‘sum of all of the band’s influences’ stuffed into one LP and for our first release, there was no exception. But with our second record, ‘Wasted Youth,’ we had a much stronger grasp of what we wanted to do with our sound. We also had the experience as musicians and producers to make the record we wanted without having to make compromises, which was a big milestone. Our first record was us finding ourselves, but ‘Wasted Youth’ is a clear representation of who Go Periscope is. We had the opportunity to go and record this one with a few different studios, but when we really talked about what we wanted to do with the record, we realized that us working as producers is just as important to our sound as the songwriting and musicianship.”

MUSIC WE LOVE

want free music?

visit the “press play” blog on www.dlistmagazine.com to download free music from ‘go periscope.’

Do you face any challenges emerging in the music industry coming from the Seattle area? “With any band trying to break out, there are going to be challenges. But with music, things tend to happen in waves. The past few years, Seattle has had a wave of this Northwest brand of indie folk rock. You have Seattle artists, like Fleet Foxes, The Head and the Heart, The Moondoggies, The Cave Singers, The Maldives, Ravenna Woods etc., all releasing incredible records and influencing other local artists. This creates a wave of support that is beneficial to the music community as a whole, but especially to bands that align with this sort of sound. I think for us, the biggest struggle is not necessarily having one niche group. Some shows we play as a full band,

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others we DJ. We wouldn’t want to trade it for any other way of doing things, but it can be a struggle to find a group when your approach is so widespread. The great part is that Seattle’s music community is so eclectic in its taste, there’s always room for new artists to break out and start creating their own wave. Plus, the electronic music scene has been incredibly supportive with C89.5 and local venues and DJs embracing our music.” Do you have musicians in either of your families? Joshua: “My dad plays guitar and played in some bands when he was younger and my mother used to sing in choir growing up and has a very good voice. My parents are definitely the type of people to just start singing if a song they like comes on the radio. If Otis Redding or Roy Orbison comes on with one of them in the room, you’re basically going to get an impromptu American Idol audition.” Florin: “On my father’s side, my family is almost all musicians. They grew up in a very religious environment and all played music in church. Many of my cousins are multi-instrumentalists and one family has six kids, all with a different musical talent. I was encouraged to sing when I was little and I actually thought I was going to be an opera singer. I’d try to impress my friends with my Pavarotti impression. While I now see how embarrassing that should have been, it helped me stay interested in the music creation process that ultimately led me to start writing and performing.” At what Seattle venue did you play your first show? Were you nervous? Joshua: “Our first show was C89.5’s Listener Appreciation Party at Club Heaven. It was one of the best experiences of my life up to that point. Our song, ‘Crush Me,’ got some airplay on the station before our first record even came out, thanks to Richard J. Dalton putting it on his mix show and then people requesting it. So even though it was our first show, when we played that song, people were singing along during the chorus. I still remember being blown away that people actually knew it even though it was the first time playing it live.” Florin: “For me, I was more excited than nervous. It’s such an incredible feeling to be able to play your songs for people and have them respond in such a positive way. Also, I just want to point out that it felt like it was all going in slow motion. I remember thinking to

myself, ‘you’re really doing this. Don’t forget the words, idiot. I won’t. Am I really talking to myself while singing this song? Yes. Whoa.’ It doesn’t really happen like that anymore, but I clearly remember that about our first show.” What other hobbies do you guys pursue? Joshua: “I have loved running since high school. I still probably run about 40 miles a week. Graphic design is also a huge passion of mine. When I’m not working on music, I am usually designing, editing photos, illustrating and video editing. I just love the feeling of creating different pieces of art. It’s very fulfilling.” Florin: “I do freelance graphic design as well. I’ve always been interested in art one way or another and commercial art is just so interesting to me. Both of us create and maintain our own websites, merchandise, videos and sometimes even, photos. I’m a huge nerd, so I love gadgets. Whether it’s music-related, or just a toy, I’m always finding a new piece of technology to become obsessed with. Right now, I’ve combined two of my loves, technology and photography, by getting a Fuji X100 camera. I’ve been taking it with me everywhere I go. And even now, as I’m sitting in a hotel room in Maui, it’s sitting right next to me in bed.” What are your favorite songs to perform on stage? Do you have any rituals before getting in front of a huge crowd to calm your nerves? Joshua: “My favorite song to perform live is called ‘Wasteland.’ Even though it’s one of our more dance-floor friendly songs, it has this pre-chorus section that almost has a country twang to it. Outside of Go Periscope, I like to jam out to folk and country music, so it’s fun to bust that song out at a show. As for rituals, we usually just like to grab something to eat and get a beer away from the venue. It’s nice to just clear our heads a bit. Sometimes

we run through the set list real quick. We have a really laid-back approach and just like to keep everything fun. Sometimes when we are sitting around before a show, we’ll get an idea of something we could do at the last minute; like take one of the gigantic glass vases from the venue’s green room, fill it up with water and use it as a goblet and carry it around stage in place of my usual bottle of water. Stuff like that can just keep everything more in the moment and fun.” Florin: “I’m going to have to agree with Josh. ‘Wasteland’ is my favorite also. It’s fun to sing and people respond to it very well.” What was it like to be featured in Rolling Stone Magazine? “It was really surprising when we found out we were going to be featured in Rolling Stone, considering how organic everything is happening with our band. We don’t have a label out there pushing our music or a management agency setting us up with coverage; so when these opportunities come along, it just means that much more to us. We learned quite a bit from the experience and it opened up a few doors, like performing on King 5’s New Day Northwest, but in the end, it all comes down to making it happen for yourself and making sure that you’re ready to be put in the spotlight when any opportunity comes by, big or small.” Florin, I hear you are an avid watch collector. Any favorites? “I am indeed. I have three Tokyoflash watches that are super hard to tell time from, due to them being LED-based, but they’re just so ridiculously awesome. I have a few vintage watches that I love, with simple leather bands. I like the classic look, but I would have to say that right now my favorite watch would be a cheap red plastic Casio Illuminator.”

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Joshua, I see your fans have created a tradition in gifting you with bracelets. What is your most memorable fan-related moment? “Yes, I like bracelets so much because the coolest ones are always homemade. One time a girl made me a bracelet out of Starburst wrappers because I had mentioned on Twitter or Facebook that I love Starbursts before one of our shows. When she gave it to me, and was explaining how she made it, I was just so happy that this sweet lady would take the time out of her day to make something like that. I still have the bracelet, and it’s one of my favorites.” What advice would you give to anyone looking to pursue a musical career? Joshua: “Just make the music that YOU love. With trying to make a career out of music, it seems like there are far more valleys than peaks, but if you are making something that you love, then even the valleys will be enjoyable.” Florin: “Put your music out there and stop holding it back. It’s not music unless someone else hears it. Good or bad, your music needs to be heard to fulfill your musical needs. The industry is shifting right now, and there’s no clear platform for new artists to launch from, so my advice would be to just focus on making the music you love and perfecting it. The rest will follow.” What can your fans expect for the year 2013? “As far as new music goes, we have a few collaborations in the works including a new song with Chicago-based EDM act, Goldhouse. We also have a few new original songs that we’ve started production on, which will be coming out in early 2013. Plus there will be lots of shows, including our next show on New Year’s Eve. We’ll be playing BeatDrop 2013 at The Baltic Room with Oliver, Viceroy, Kids At The Bar and DJ Lifeguard. 2013 is going to be a lot of fun.”

You recently took the title, ‘World’s Best Party Rocker.’ Congratulations! What was going through your head when you won? ZACK: It started off with a mixture of shock and relief, followed quickly by ‘this is the most confetti I’ve ever seen in my life.’ It had been such a long haul that I was just trying to soak up the experience of the world finals night, regardless of if I had won or not. But it was an incredible experience to win for the U.S. in Chicago, to be able to be a part of the celebration. What kept you going under the pressure throughout the entire competition? Lots of Red Bull. But what really kept me going was just a genuine inter-

est in what I was doing and what the concept of the event was. There is so much opportunity in Thre3style. So many chances to catch people by surprise, and so much room for personal growth. It helps to be a bit obsessive. What did you do to stand out from the competition? I focused on building the 15-minute set from a different perspective. Pushed the set to be as creative as possible, and then translated it into something that would connect with the audience. Playing it by the numbers can be fine sometimes, but on that big of a stage, up against that much talent, big chances are where you’ll get the big payoffs. What was it like to meet your competitors in Chicago? Everyone was really cool and friendly, but I’m sure the first day we were all sizing each other up. Without a doubt, everyone had been doing their research on each other and knew who to watch out for. After a day or so,

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DJS WE LOVE

the we all just became a crew though, supporting each other however we could. Keep the fight on the stage I guess.” When you got home, how did you celebrate? I kept it pretty chill and hung out with my wife and daughter, rested. It was nice to finally be able to unplug and get out of competition mode. It had been going for a whole year, so knowing that it had come to an end was pretty wild. It’s funny, now that the new 2013 year of Thre3style is starting, I feel like NOW I get to celebrate it from the other side. That trophy is big. Where is it now? Yeah, pretty big. I have no idea where I’m going to put it. It took a few months just to take it out of the box actually. It went from the box to the

champ is here PHOTOS PROVIDED INTERVIEW

kitchen counter, where it’s been sitting. I think it’s currently holding a stack of mail in place. Have a lot of doors opened for you, in terms of your career, now that you’ve got a winning title? Very much so. Lots more opportunities. It’s going to be a fun year. But more then all of that, it’s given me a different outlook on how I approach DJing. I think that ends up being the biggest benefit of the competition. After a year of really pushing yourself, you end up with this whole new set of ideas and perspectives on what we do as DJs. It’s eye opening. What advice would you give to fellow DJs looking to follow in your footsteps? Use this time as a chance to advance yourself. You’ll get way more out of it if you work on doing

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4 Color Zack Michele Hann Kang

new things you’ve never tried than just doing what you’re comfortable with. The biggest thing I learned during this last year of the competition is that I know very little, and there’s so much more to discover.” Any big shows coming up in Seattle where we can see you? Some big stuff I can’t talk about yet, but check for Red Bull Thre3style this coming year in Seattle. It’s going to be nuts!

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THE

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03.02.13 to join the circus visit www.dlistmagazine.com/dayclub

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