TRIP PLANNER: SNOQUALMIE PASS PG. 88
DIY: Mini A-Frame Kits
Romantic Winery Stays
Rugged + Relaxing Idaho
Make This
Tonight RECIPES + STORIES OF WASHINGTON’S TOP CHEFS DO A DECADENT CHOCOLATE CRAWL
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WASHINGTON February | March
volume 29
Photos: The Backcountry Hut Company
home + design
With a few friends and a few hours, Backcountry Hut Company’s System 00 comes to life as a sleeping bunk or studio for meditation, yoga or art studio. The kit for the 10-by-10-foot A-frame is $56,495.
DIY: Build a Pre-Fab A-Frame WHEN AARON BUSH bought a dilapidated farm on Shaw Island, the roof on the little house was caved in, with no electricity or utilities on site. “There were just no habitable structures on the property,” said Bush, a Seattle-based architect. “We’re a family of five and we just wanted to be able to spend some time there comfortably.” To accomplish that, the family built an off-grid “glamp ground … like a campground, but nicer,” said Bush, and it’s complete with a travel trailer, bathhouse, and two mini A-frames for sleeping. Bush bought his A-frames as prefab, flat-packed kits from the Vancouver, B.C.-based Backcountry Hut Company. Called “System 00,” the structure measures 10 feet by 10 feet at the base, with a roof that scales 16 feet high. “The intention is that we have a very highly coordinated, architecturally-designed kit of parts that a client is empowered to assemble themselves,” said Wilson Edgar, cofounder and principal of BHC. Parts include, but aren’t limited to, framing, all insulated panels and exterior membrane, as well as the Loewen window and door package, and custom corrugated metal roof, which modernize the iconic shape. “We wanted to create beautiful structures for these gorgeous settings, but have them be quiet in nature, and at the same time, aesthetically pleasing,” said Edgar. The following steps outline the A-frame assemblage process. Basic construction knowledge and tools will be needed, and the delivery site must be accessible by truck, barge or helicopter. 36
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PREP THE FOUNDATION Consult with an engineer to ensure the foundation system suits the site and the kit requirements. A variety of systems can be used, including piles or piers, which is what Aaron Bush installed, or a standard concrete pad. Regarding a building permit, check what is needed for your area. ASSEMBLE FRIENDS The kit arrives in custom palleted packages that are labeled and numbered, and can reasonably be assembled in around a week. Enlist four or five people to help, as the glulam A-frame and large panes of glass need some muscle to maneuver. BUILD In brief, erect the frame and insulated panels. Add building wrap, install the windows and door, as well as the metal roof, and flashing details. Then move to the back of the structure to attach cedar cladding to the rear. The kit comes with detailed assembly instructions. ENJOY Interiors can be finished as desired, although Bush left his as-built. “The ceiling is a wood that’s very beautiful,” said Bush, who likes the quiet of the A-frame interior and added a wood-burning stove for extra coziness. “They’re small, but with the high ceiling and wall of windows, they feel very light and open,” said Bush.
home + design
MODERN FIREPITS Fan the flames of trending design in your backyard and beyond
The Portland, Oregon-based company Radiant Firepits has three designs. The original is the Bento, which was created out of a need for a temporary firepit on a camping trip to Lost Lake. To assemble, there’s no hardware—the metal panels fit neatly together. Next came the Chimenea, a modern approach to a classic silhouette, and originally designed for a backyard barbecue. Last is the Fire Nest (pictured), which takes the shape of a geodesic orb that’s had the top cut off, and is built so the fire light shines through the joints. Every firepit will patina from shiny silver to rich red, another aspect of the artistry. www.radiantfirepits.com The model from Hotspot Firepits in Twisp is more than just a standard firepit. Available in five sizes, from the 24-inch Chico to the 48-inch Jefe, the elevated fire bowl can be outfitted with an assortment of accessories for open fire cooking. www.hotspotfirepits.com
System 00, Backcountry Hut Company’s smallest and most streamlined option, 10-by-10-feet at the base, distills the iconic A-frame aesthetic down to its purest essentials embracing Pacific Northwest and modernist sensibilities.
The triangular design of the Pyramid Firepit simplifies the assemblage, and makes it portable. The three angled sides, composed of hot-rolled steel, slot together and the entire thing weighs about 80 pounds. It burns wood or gas, so bring it to the beach or mountain, or add it to a small backyard patio. www.pyramidfirepits.com
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Cacao KNOW-HOW Take decadence to new heights and spoil yourself on adventures throughout Washington’s artisan, inventive and storied chocolate regions written by Danielle Centoni FOR CHOCOLATE LOVERS, few things are better than having an entire box of chocolates all to yourself, each tiny, pleated paper cup holding a sweet surprise in the palm of your hand. But if you think about it, the entire state is like a box of chocolates, rich with a varied assortment of chocolatiers putting their own stamp on the decadent world of confections. We’ve got iconic shops offering blasts from the past, bean-to-bar makers going right to the source, and modern artists with limitless imaginations. You can taste your way through it all with a DIY chocolate crawl through the most chocolate-rich regions in the state. Some makers even offer tours and classes. Best of all, there’s always plenty to do nearby so you can turn your chocolate excursions into an entire day, or even weekend, of fun.
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PLAN IT ALMOND ROCA
110 E. 26th St. Tacoma 800-426-8400 www.brown-haley.com
JOHNSON CANDY COMPANY
924 MLK Jr. Way Tacoma 253-272-8504 www.johnsoncandyco.com
GOSANKO CHOCOLATE FACTORY 116 A Street SE Auburn 253-333-7567 www.gosanko chocolate.com
CLOCKWISE FROM LEFT Amy’s Decadent Chocolates handcrafts edible gems with locally grown apples, freshly roasted nuts and other wholesome ingredients. Brown & Haley in Tacoma still innovates beyond its world-famous Almond Roca. Take treats to Owen Beach at Point Defiance Park and rent a kayak to work it off. (photos, clockwise from left: Amy’s Decadent Chocolates, Lisa Barker/Travel Tacoma, Travel Tacoma)
Old-School
COOL IN SOUTH SOUND The South Sound area is home to two of the state’s most venerable chocolate makers, all within a short drive of each other. Start in Tacoma, where the Brown & Haley factory has been making Mountain Bars and world-famous Almond Roca for more than a century. Although tours are no longer offered, you can still get familiar with the history through a short video at the factory store, and load up on factory seconds, which come in 7- to 12-ounce bags and start at just $1.99. Johnson Candy Company, another old-timey classic, is just two miles away. In business since 1925, this family-owned enterprise started out as a creamery but now aims its cacao know-how on boxes filled with fudge, caramels, nut clusters and creamy soft centers. The seafoam (chocolate-covered honeycomb toffee) is a standout, as are the hand-dipped ice cream bars. There are even vegan and sugar-free chocolates, too. While you’re in the area, check out maritime exhibits at the nearby Foss Waterway Seaport, walk around the Point Ruston waterfront and poke around the shops and restaurants while soaking up serene Puget Sound views, or take a hike around Point Defiance, which even has a zoo and aquarium, or rent kayaks at Owen Beach. A short jaunt north to Auburn and you’ll find the factory headquarters of Gosanko Chocolate, a
thirty-five-year-old, family-owned company known for its panoply of intricately molded chocolates in shapes such as roses and sand dollars (although its line of truffles and caramels are proving just as popular). At the factory, peek in a window and watch the packaging process and you envision the classic “I Love Lucy” episode of the speeding conveyor belt at the chocolate factory. Get samples, and buy treats—including vanilla-dipped dog bones for the special pup in your life. Head a few minutes farther north to Kent, and you can sip your chocolate fix at the Dilettante Mocha Cafe while loading up on ethereally creamy Ephemere truffles, a favorite of Julia Child’s. The signature velvety and light-as-air chocolates are made with caramelized butter and have been the signature confection since the company got its start in 1976. Forrest Gump, the eponymous hero of the 1994 movie famously said, “Life is like a box of chocolates,” and what’s life without a little road trip? Go west, chocolate pilgrim, over the Tacoma Narrows Bridge and head up to Amy’s Decadent Chocolates in Bremerton, a half-hour drive from Tacoma. This beloved local favorite specializes in nuts and chews, soft centers, and gourmet caramel apples. You can walk off the sugar high at the nearby Bremerton Boardwalk and duck into the Puget Sound Navy Museum to see what life is really like for sailors aboard nuclear submarines. Or, wander through Elandan Gardens on your way back to Tacoma. It’s home to thousand-year-old bonsai trees, unique sculptures and an eclectic gift shop. FEBRUARY | MARCH 2022
DILETTANTE MOCHA CAFE
514 Ramsay Way Kent 253-852-3555 www.dilettante.com
AMY’S DECADENT CHOCOLATES
2801 6th St. Bremerton 360-377-2252 www.amysdecadent chocolates.com
POINT DEFIANCE ZOO www.pdza.org
PUGET SOUND NAVY MUSEUM
www.pugetsoundnavy museum.org
ELANDAN GARDENS
www.elandangardens.com photos, from top: Dilettante Chocolates, Puget Sound Navy Museum, Elandan Gardens
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RECIPE
Shrimp and Grits • ¼ cup plus 2 tablespoons olive oil • 1 cup small diced red bell pepper • 1 cup small diced celery • 1 cup small diced onion • 1 garlic clove, minced • ½ tsp ground mustard seed • ½ tsp smoked paprika • ½ tsp chili powder • ¼ tsp ground cumin • ¼ tsp cayenne • 1/3 cup dry white wine • 1 cup stock (preferably seafood stock, but vegetable or chicken will also work) • 2 tablespoons butter, at room temperature • 1 pound cleaned shrimp • Kosher salt to taste • Lemon juice to taste • Grits or polenta FOR THE GRITS • 2 cups chicken broth • 2 cups whole milk • 1/3 cup butter, cubed • 3/4 teaspoon salt • 1/2 teaspoon pepper • 3/4 cup uncooked old-fashioned grits • 1 cup shredded cheddar cheese In a pot add oil, bell peppers, celery, onion, and garlic and cook of medium low heat for thirty to forty minutes stirring often until vegetables
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are soft. Add spices and stir and continue to cook over low heat for two minutes to toast the spices. Add wine to the pot and cook for five minutes to cook the alcohol out. This sofrito base can be stored for up to five days in the refrigerator. Pat shrimp dry with towel and season with kosher salt. In a separate large sauté pan, add 2 tablespoons of oil and set over high heat. When the oil begins to glisten, add shrimp to the pan. After 30 seconds to 1 minute, flip the shrimp when they turn pink on the bottom. After flipping, add 2 tablespoons of sofrito base to the pan. Add the stock and bring to a simmer. When the stock simmers, whisk in the butter. Adjust sauce with salt to desired taste and add a squeeze of lemon if desired. FOR THE GRITS In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12 to 14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm. TO PLATE Serve shrimp over grits or polenta. Garnish with radish, scallions and cilantro.
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At Sawyer, in Ballard, American fare reaches new creative heights on a menu designed for family-style sharing—in a renovated 1920s sawmill. (photo: Brooke Fitts)
Mitch Mayers creates innovative, whimsical, yet approachable dishes, such as short-rib pho matzo balls and wood-fired sirloin duck-fat tater tots.
MITCH MAYERS SAWYER
2020 James Beard Foundation Award Nominee: Best Chef: Northwest & Pacific (Alaska, Hawaii, Oregon, Washington)
Growing up in Bellevue, Mitch Mayers’ first job in the culinary world was mixing cotton candy sugar and spinning the fluffy treat-ona-stick at one of his family’s booths at the state fair. The family business still guides the creativity at his restaurant, Sawyer, in Ballard, which was a James Beard Foundation 2019 national semifinalist for Best New Restaurant as well as a nominee for 2020 Best Chef: Northwest & Pacific. To wit: we caught up with him when he was at work developing Dungeness crab in a donut. “I’m trying it with a lobster bisque sauce, apples frisée and crème fraîche, so yes, that adds a little pizzazz, but it’s still a doughnut at the end of the
day,” said Mayers. “I try not to forget roots and recognize it’s a big part of me, but a lot of people like that stuff for a reason—it’s fun, it’s exciting, and we try not to take ourselves too seriously. “Food that’s reminiscent of something is so much more powerful in connecting with it and enjoying it—it’s beyond just the flavor profile, it reminds you of something,” he said. “Comfort food is something that’s familiar to you … that’s what we go for. The food we serve is personal to us, but hopefully also rings true to others as well.” He shared his recipe for shrimp and grits because it’s accessible for home cooking. “It’s delicious and hearty this time of year,” he said, but it doesn’t have an intimidating number of steps. “Restaurant recipes have a lot of steps that people don’t realize.” Prep cooks come in at 7 a.m. for dishes that aren’t served until 5 p.m. “With this dish, great flavors happen very quickly.”
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