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WASHINGTON
August | September
volume 38
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Dogs, Beer and Community written and photographed by Jackie Dodd “HEY, ERIC! Congrats on nine years, bud!” A silver SUV slows as it passes the serpentine line of customers waiting to be let into The Hop and Hound’s anniversary celebration to shout his well wishes to half of the husband-and-wife team behind the beloved Bothell neighborhood spot. Eric Schaffer holds a toddler in one arm and the leash of his bloodhound in the other as he stands outside greeting the patrons waiting for the doors to open on a cold, rainy June morning. A line of people and pets that have blurred the line between patron and family for nearly a decade. The groundswell of support that has grown around the couple as they bring tasty craft beer offerings from all over the country has formed itself into the shape of a tightknit community. When asked about the possibility of expansion, the team’s response feels 20 1889 WASHINGTON’S MAGAZINE AUGUST | SEPTEMBER 2023
more like a protective parent than a shrewd business owner; they are too loyal to the community they have built in Bothell to risk their time and attention elsewhere. It’s a loyalty that goes both ways. When the pandemic hit, the patrons didn’t stop showing up. They bought gift certificates they didn’t plan to use to infuse the business with quick cash, filled growlers full of beer daily, bought cans of beer to go, and called just to offer support. Any money the couple received went right to their staff, a move that ensured they didn’t lose anyone during the difficult time. When the City of Bothell allowed the neighboring street to stay closed post-pandemic for outside seating but didn’t allow The Hop and Hound to do the same on their street, the city was so inundated with calls, emails and patrons showing up at their council meetings to advocate for
food + drink
Cocktail Card recipe courtesy of Vovina / KIRKLAND
Berry Debonair CLOCKWISE FROM BOTTOM LEFT Waylon the hound greets visitors at The Hop and Hound in Bothell. Customers line up outside The Hop and Hound. Eric Schaffer serves beer to Hop and Hound regulars.
onto the wall. It’s just the Schaffers that another example of the city relented, alTHE HOP AND HOUND how this neighborlowing The Hop and 18116 101ST AVE. NE hood spot has grown Hound to permaBOTHELL a community. nently have a streetwww.thehopandhound.com The Schaffers may side outdoor space What to Know: have started the craft for the dogs and their • Dog-friendly • Year-round patio seating beer explosion in the humans to enjoy. • 21+ only area, or they may Lauren Schaffer, the • Food trucks on Friday have just been ahead other half of the ownand Saturday of the curve, but one ership team, rings up thing is certain: They customers buying the are at the epicenter heavily curated selection of craft beer as Waylon, the hound of a growing ale trail in King County. in this equation, howls with joy as furry When they opened the shop, just off the regulars and their beer-drinking com- small main street in Bothell, they were panions enter the small tap room. Lau- first. The Hop and Hound opened beren knows most customers by name, fore The Bine, Beardslee Public House, asking about children, upcoming vaca- Cairn Brewing, 192 Brewing or any tions and recent surgeries. The Schaffers decent craft beer spots were nearby. seamlessly navigate the busy morning Without a road map, they took a gamble switching between tasks like a well-re- on Bothell being the type of place that hearsed dance honed over the past nine needed a local hangout for dog people years. The walls are lined with costumed who wanted a great craft beer, and they dog photos, a tradition that started on were right. Bothell and the community a long ago “Howl-oween” and continues they have grown in the small space they all year long as patrons bring in their occupy are grateful they knew what they dolled-up dogs in hopes of making it were doing.
Vovina’s drinks use house infusions, syrups and shrubs. Also known as “drinking vinegars,” shrubs are a great way to add complexity and flavor to a cocktail. Vovina uses equal parts fruit, vinegar and sugar—plus a little water—to make their shrubs, which can add both fruity sweetness and tang to a drink. The recipe below uses a honey syrup that is easy to make at home.
• 2 ounces gin (for this recipe, we suggest a gin with fruit notes—such as Seagram’s— rather than a London dry or an herby/savory gin, such as Hendrick’s) • ½ ounce Grand Marnier • ½ ounce lemon juice • ½ ounce honey syrup (recipe below) • 1 berry shrub • Fresh berries of your choice, for garnish FOR HONEY SYRUP Combine equal parts honey and warm water in a container or saucepan, and stir until honey is dissolved. Allow to cool before use. Store excess syrup in an airtight container in the fridge. FOR COCKTAIL Add all ingredients except garnish to a mixing tin with ice. Shake for 20 seconds, and strain into a coupe or martini glass. Garnish with fresh berries.
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farm to table
A commercial fishing boat leaves the Westport Marina.
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farm to table
Customers purchase fresh tuna from fishermen in Westport.
Farm to Table
All About Albacore Whether buying it on the dock or catching it off the coast, tuna is a fresh, flavorful choice in the kitchen written by Corinne Whiting | photography by Capture.Share.Repeat. NO DOUBT, for many, fresh local seafood feasts represent the pinnacle of Pacific Northwest living, especially during sun-kissed summer months. Albacore tuna (or Thunnus alalunga) is caught in both commercial and recreational fisheries. Lisa Pfeiffer, Economist at the National Oceanic and Atmospheric Administration, National Marine Fisheries Service, explains that there has been an economically valuable albacore fishery off the U.S. west coast for more than a century. Currently, albacore are mainly caught off the coast of Washington and Oregon, up to about 200 kilometers offshore. “U.S. wild-caught Pacific albacore tuna is a great seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations,” she said. She shared facts about the fish, too: Albacore can swim at speeds exceeding 50 miles per hour. Also, they lack
the structures needed to pump oxygenrich water over their gills so, in order to breathe, they must constantly swim with their mouths open. With common names such as Pacific albacore, German bonito, longfin, longfin tuna and longfin tunny, the species feeds less on squid as it ages and more on fish such as saury, lanternfish or rockfish. Off the Washington and Oregon coasts, albacore feed primarily on saury and northern anchovy. Even though albacore can be caught all summer and into early fall off the Washington coast, August and September prove the most popular months for anglers since albacore tend to be more abundant then, and the weather a bit calmer. Patterns change with these fish. “The distribution of where albacore tuna have been caught is highly variable over time,”
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e k a L n g to n i n ing n h t Be y r e has ev hiking, d: e e n ing l u d d yo a g, p n i h s i f e rs . t a w r a e l ke! c a l & a p in m u j So go
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5 Walla Walla
Bennington Lake
4
With summer temps boiling over that 100-degree mark in Eastern Washington, if you’re traveling through you may have a quick dip in a cool lake in mind. Bennington Lake has everything you need: hiking, fishing, paddling and clear waters. So go jump in a lake! White you’re resting on the shore, take in the views of the mesmerizing Blue Mountains, a mountain range with stories to tell. The range is the largest ecoregion in Oregon, stretching into Washington state via Walla Walla. It is also home to the world’s largest living organism—a subterranean fungus species thought to be 2,000 years old and stretching nearly 2,400 acres! All you’ll see is the basalt rock formations and the blue hue granted by the pine- and firlined ridges. This range is a geological and biodiversity wonder. Ponder that while you warm up under the sun of the Eastern Washington sky. Bennington Lake is actually a reservoir—50 acres of it—with great access. While fishing is year round, gas engines aren’t allowed, making your swimming prospects peaceful and clean, indeed.
Lake Ellen in northeast Washington is 75 acres of beauty and relaxation. (photo: Aaron Theisen)
Colville National Forest
Lake Ellen
This author admits to some vanity in choosing to feature Lake Ellen. But it’s not without generous reasons, either. This is a lake to be shared. At 2,300 feet in elevation, tucked into the Colville National Forest, the lake is 75 acres of pure joy. The rocky outcrops loom large over its expanse, and the forest provides a warm hug. Relax. It’s Lake Ellen. The namesake campgrounds on opposite shores are small, and few
people venture this far into the forest. If you do, you’ll be rewarded with nothing but peace. Travel the single-lane gravel road to the public access, complete with a primitive boat launch and a dock, and set up a blanket and your picnic. There is plenty of wildlife to view (watch out for rattlesnakes!), but look for loons, beavers and more. If you didn’t bring a boat, you can fish from shore. It’s stocked aplenty, as the eagles and osprey attest to with every targeted dive into the waters. The remote Lake Ellen is served by a single-lane gravel road and has a primitive boat launch. (photo: Aaron Theisen)
AT LEFT Just 5 miles east of Walla Walla, Bennington Lake is a 50-acre respite. ABOVE Hiking trails border Bennington Lake. (photos: Sara Todorovich/Visit Walla Walla)
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