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VISIT US AT OUR NEW STATE-OF-THE-ART CLINIC AND AMBULATORY SURGERY CENTER
Pacific Northwest Urology Specialists, the largest and most-trusted urology practice in Whatcom County, is on the move! Located at 3232 Squalicum Parkway, across and down the street from St. Joseph Medical Center, our new state-of-art facility will consist of both a full-service clinic and ambulatory surgery center able to serve all our of patients’ needs in one convenient location. Prolapse, stones, pelvic pain, erectile dysfunction, incontinence, urologic cancers and conditions…we have you covered! Construction has been underway since last year, and we are so excited to be in the final phases! The new
building is coming along beautifully, and we plan to move the practice from our Cordata Parkway location to Squalicum Parkway the first week of March. Come see Drs. Casperson, O’Keefe, Reznicek and Roeter, as well as our PA-C Natasha in our new digs! Stay tuned for details on our grand opening celebration! Our team can’t wait to share this exciting milestone with our community. We thank you for your incredible support of our practice and we look forward to continuing to care for you and your family in our new location.
4545 Cordata Parkway, Suite 1A | Bellingham, WA 98226 www.pacificnorthwesturology.com | Phone (360) 733-7687 | Fax (360) 734-7687
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HOME TO 11 BEST OF THE NORTHWEST WINNERS
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BEST DISHES From winter comfort food to shellfish to salads that tickle the palate, we dish on the best plates the area has to offer. Belly up and dig in.
60 MENU You know you donâ€™t want to cook tonight. But what to eat (and where) is another matter. Canâ€™t decide? We have restaurant descriptions and menus from local favorites around the sound to help you choose.
Seniors visit Cuba
North Shore Remodel
Wonder Woman Jill Boudreau
Remodel A Farmhouse Fix
In the Know The Allery
In the Know Two Terriers
In the Know Primer Coffee
Five Faves Wine Shops
Spotlight Katie Johnson
Community Gleaners Pantry
Valley Shine Distillery
Review Saigon Sally’s
Mixing Tin Galloway’s Kilt, Galloway’s Cocktail Bar
8 Great Tastes
Sips of the Season 9 Restaurant and Dynasty Cellars
Sip Treveri Cellars
Necessities Home Comforts
Around the Sound Oiselle
Savvy Shopper Scandi Butik and Gifts
Featured Event Queen revival
The Scene Whatcom County Association of Realtors’
Annual Installation and Awards Banquet
WELLBEING NOTES 41
Nutrition Winter Abundance Bowls
Letters to the Editor
Meet a Staffer Amy Page
NOTES On the Web
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NOTES Editor's Letter
h, print. In a largely digital world, I feel grateful for the chance to return to writing for the printed page. As the new editor-in-chief of Bellingham Alive, my background is newspapers, not magazines, but what they have in common is clear: pages that require turning rather than swiping, tactile and visual exercises different than that of the digital media consumer. Don’t get me wrong. My Kindle is loaded with books. I get most news from online sources. But our household still gets two newspapers a day, and enough magazines — Harper’s, the New Yorker, Sports Illustrated, The Week among them — to bury nearly every countertop in our kitchen and living room. Here at Bellingham Alive, we have an online presence, but the hard copy is king. It’s an entirely different experience fanning, flipping, and lingering on pages than doing the same on a tablet or on your phone. As a refugee from the cratering newspaper industry, I am lucky to find a job where print is not only valued but celebrated. My first job in the industry was at the Lake Placid (N.Y.) News, my hometown paper, where, at age 12, I folded one section into another every Wednesday for husband-andwife publishers Ed and Bobbie Hale, and relished the 10 bucks I got for doing it. The handful of us were the first to read the paper, before anyone in town. How cool was that? Later, I had a great time working as a staff writer at various papers in a 20-year career, including the Hilton Head (S.C.) Island Packet, The Miami Herald, and Colorado Springs Gazette. Since moving to Bellingham in 2006, I’ve continued freelancing for online sites and print publications, but also got to pursue interests that would have been tough with a newspaper’s daily demands: coaching girls soccer at Sehome High School the past nine autumns, teaching journalism as an adjunct professor at Western Washington University, and working as a college advisor for high school athletes. In trying to dig up old stories to research new ones, I have found much of my newspaper work has disappeared — digitized archives don’t capture everything, and what they do save is often secured behind a paywall. So you’ll have to take my word that it was quite a ride. Some of the more memorable stories came from one-onone interviews with people like Muhammad Ali, a couple of notable Michaels (Jordan and Phelps), Richard Nixon, beaded pre-teens Venus and Serena Williams, Billie Jean King and Hope Solo, among others. I got to cover four Olympic Games in person, two Super Bowls, a World Series Game 7 and an electrifying U.S. Open tennis match where Pete Sampras threw up in a potted plant courtside and still won. In 1997, I wrote a Miami Herald series about my four-month hike on the Appalachian Trail.
I covered the U.S. Olympic Committee before widespread cynicism scarred the movement — back then, it was bouts of old-fashioned mismanagement that drew Congressional inquiry — and also wrote about inspiring athletes like goldmedal wrestler Rulon Gardner, who kept his amputated toe in a jar in the refrigerator to remind him of life’s fragility following a frostbitten night stranded in the snowy backcountry. I hope to help bring variety, color, and fun to these pages in the months to come, and am happy that it will be delivered in something that doesn’t need a nightly recharge. I’m lucky to be working with a talented, smart, award-winning staff that has been kind and helpful to the rookie-in-chief, and I owe a debt of gratitude to former editor Frances Badgett, who has been a tremendous help to me in this transition. I only hope I can eventually steer this ship with the impressive skill, aplomb, and wit she has. Her byline and fingerprints are all over these pages. Take a look and feast on our dining issue, featuring restaurant reviews and menus. Savor the colors, photos, and page design of our February issue. It’s all in your hands. I’ve gotten to travel the world, but am happier staying close to home these days. Bellingham is like no other place I’ve lived, spectacular and quirky, reserved and passionate. After a decade of working from home, where I’ve shared space with my proudly native-Washington husband and goofy, 103-pound yellow lab, I look forward to really getting to know Bellingham and what you — this magazine’s readers — want. I’m open to cool story ideas on people and things and places here — and looking forward to laying them down on a page. – Meri-Jo Borzilleri
Introducing the All New
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NOTES Contributors Tanna Edler Tanna is the owner of Tanna By Design (tannabydesign.com). She specializes in residential and commercial remodels and new construction design. Tanna has received three top awards from the National Interior Design Society Association and was named their 2012 and 2013 Designer of the Year. Additionally, she was voted North Sound Life’s Best of the Northwest interior designer in 2013 and 2014. p. 75
Sara Southerland Sara is the co-owner of Electric Beet Juice Co., an organic, locally sourced juice bar and kitchen, located inside Terra: Organic & Natural Foods in downtown Bellingham. She also is the Food and Farming Program Manager at Sustainable Connections. p. 41
Zacchoreli Frescobadli-Grimaldi Zacchoreli grew up in the Pacific Northwest, and has lived in Bellingham with his partner of 17 years and their two zany dogs. He is a Cordon Bleu Chef, has a master’s degree in English Studies from Western Washington University, and is a grant writer for a non-profit organization. He and his partner enjoy wine, traveling, and anything that has to do with the culinary arts. p. 46
Diane has spent a career making beautiful things more beautiful with her photography. She has lived in San Francisco, Milan, New York, and Seattle, photographing food, fashion, and other fabulous subjects. She now resides in Bellingham, doing commercial photography and environmental portraiture. In addition, she lends her expertise to the advisory board for Bellingham Technical College’s culinary arts program. p. 46
to where you live.
HEALTH Down & Dirty with Docs Answers from experts
Michele Kämmerer and Janis Walworth JANUARY 2017 DISPLAY UNTIL JANUARY 31 $3.99 US • $4.99 CAN
50 Ways to Pamper Yourself
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PUBLICATIONS Bellingham Alive NSL Guestbook Couture Weddings
PRESIDENT/PUBLISHER Lisa Karlberg EDITOR IN CHIEF Meri-Jo Borzilleri ART DIRECTOR Dean Davidson
The highly acclaimed 13moons
STAFF WRITERS/PHOTOGRAPHERS Catherine Torres | Kate Galambos
restaurant brings all of the flavors
and delicacies of the Pacific
Babette Vickers | Dominic Ippolito Melissa Sturman
Northwest to your table at the Swinomish Casino & Lodge in beautiful Anacortes, Washington. Join us in 13moons conveniently located just 10 minutes West on I - 5 towards Anacortes. Make your reservation today!
GRAPHIC DESIGNER Mariah Currey
WRITERS Frances Badgett | Emily Bylin | Dan Radil Zacchoreli Frescobadli-Grimaldi
CONTRIBUTORS Tanna Edler | Ken Karlberg | Shannon Mercil Diane Padys | Sara Southerland
EDITORIAL ASSISTANTS Hannah Amundson | James Hearne Asher King
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50 Ways to Pamper Yourself
Letters to the Editor
I have an injury that has left me somewhat immobile. I found this article fascinating and hope it will help me on my road to recovery. Thank you for the great article!!!
I had no idea there was such a procedure out there. My sister had breast cancer and has been experiencing the symptoms you described. I bought her the issue and am hoping she contacts a physician to have this procedure done. Thank you for providing such relevant information.
Leah K., Friday Harbor
Love The Photos For years I have been an avid reader of Bellingham Alive and never took the time to write in. You have such fantastic photos and articles. Thank you for bringing such a valuable local magazine to the area Kari W., Bellingham
JoAnn B., Blaine
YAY You're Going Monthly I am so happy to hear you are going monthly. I have been a supporter of Bellingham Alive for going on 6 years. Keep up the great work. Tyler M., Bellingham
d i a n e p a d y s p h o t o g r a p h y. c o m
[visual exposure] Cassoulet Restaurant
NOTES Meet the Staffer Get to know our newest employee in Meet the Staffer.
What is your role at the magazine and how long have you been with K&L Media? I just started! I’ve been with K&L Media since December of (now) last year. I’m the graphic design intern, so I help with the layout and design of the magazine. I’m still learning some of the ropes, but I work with our art director Dean Davidson and graphic designer Mariah Currey, who give me a lot of great help and advice.
What is your background?
After messing around a little too much at Whatcom Community College, I finally settled on a major and went to school at Western Washington University. I major in visual journalism, which covers things like photography, videography, and design. I originally wanted to be a news photographer, but as I worked through my degree I realized how much I love news design and graphic design. So as I gear up to graduate this year, I’m excited to get more and more involved!
What is your favorite part of working for a regional lifestyle magazine? I’ve spent most of my life so far between here and British Columbia. Despite that, I still learn something new about where I grew up almost every day. Working at K&L lets me discover new things, like cool places I haven’t visited and restaurants I haven’t tried yet. Working on our food-related stuff always makes me hungry. Seriously.
What are some of your hobbies and interests?
I’ve been playing video games and reading comic books since I was a kid. I remember when I was in elementary school and asked my parents if the “boy” in Game Boy meant that girls weren’t allowed to play. Apparently, I got pretty indignant about it. When I’m not being a full-stop nerd, I watch movies and take pictures. Some days I go out to the shore and take photos of the mountains, where I can see my old town in Canada across the water. I also like taking pictures of my action figure collection, so maybe the nerd thing kind of bleeds in anyway.
Eric Subong, MD is a board-certified ophthalmologist and fellowship trained retina specialist. Hailing from Baltimore, MD, he received both a Bachelor of Science and a Master of Science in Biochemistry and Molecular Biology from the University of Maryland. WELCOME Amador Subong, MD joins Bellingham Retina Specialists after 12 years practicing retina and vitreous surgery for Kaiser Permanente in Northern California. He is a Board-certified ophthalmologist and retina fellowship trained.
Specializing in: • • • • • • • • • • • •
Wet & Dry Macular Degeneration Diabetic Retinopathy Macular Edema Macular Holes Macular Pucker Retinal Vascular Occlusion Retinal Detachments & Tears Flashes & Floaters Intraocular Inflammation (Uveitis) Intraocular Infection Congenital Vitreo-Retinal Diseases Ocular Trauma
3120 Squalicum Parkway, Suite 1 Bellingham, WA 98225 www.BellinghamRetinaSpecialists.com
LIFESTYLE In The Know · Calendar · Spotlight Artist · 5 Faves
Whatcom Senior Tour Program Cuba Trip WRITTEN BY KATE GALAMBOS
ince the recent expansion of legal travel to Cuba, Americans have become fascinated by the seemingly “frozen-in-time” island. Picturesque streets full of vibrantly painted buildings, classic cars, and friendly people provide quite the draw for travelers. When news of the change in travel regulations hit, Cheryl Willis, tour coordinator for the senior tour program, said Bellingham Senior Activity Center members’ interest was piqued. “Cuba captures a moment in time. We really wanted to go sooner rather than later, before the McDonald’s arches started to appear,” she said. … continued on page 20
LIFESTYLE By the Numbers
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Your Relocation Specialist Whatcom County Association of Realtors 2015 President
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Rack of lamb is a $36 favorite when it is crusted with Dijon and sprinkled with rosemary. p. 49
$36 Treveri Cellars produces 15,000 cases of its trademark sparkling wine annually. p. 88
15000 Historic Hospitality Hospitality Historic 18 NorthSoundLife.com
Tribute band Gary Mullen and The Works perform “Another One Bites The Dust” at the Mount Baker Theatre for One Night of Queen. p. 91
“Out of some persistent sense of large-scale ruin, we kept inventing hope.” DON DELILLO, WHITE NOISE
Cuba provides such a unique look at a culture unknown to Americans for decades. Willis said there was nothing but support from the community when they began to offer the tour. “If there [were] negative responses to our interest in Cuba, I didn’t hear it,” she said. Like many countries, the travelers had to get visas, but planning the trip was just as easy as any other tour, Willis said. The tour included eight days of guided experiences, mostly focused on arts, culture, and people-to-people experiences. With the help of a Cuban national guide and an American guide, the tour group visited music schools, learned Cuban dance, played baseball with the locals, and had plenty of plantains and rum. “Rum is the drink of choice. They are very generous with [it],” Willis said. Between Oct. 19 and Oct. 26 the group spent time in Varadero and Havana. Varadero was about the beaches, while Havana was more of a city, Willis explained. Days were packed with activities including a trip to Ernest Hemingway’s home, Finca La Vigia, a walking tour of Old Havana — a UNESCO World Heritage Site — a performance by the Habana Compas Dance Group, and countless other experiences. “We wanted the group to feel like they were living like locals,” Willis said.
However, the problems of the island were not lost on the tour group. Like most Americans of their generation, the travelers had been made aware of the issues in Cuba their whole lives. However, it wasn’t until they actually observed Cuba’s shortage problem that reality sunk in. Material goods like baseballs, soaps, and pencils, were on short supply. “Some of the members of the group brought items to donate. One even brought a suitcase full of baseballs,” Willis said. Although there was certainly more to learn about Cuba and its people than the American rhetoric of decades passed had led on. “The Cubans really wanted to interact with us. Everyone was more than welcoming,” Willis said. One day, when the travelers donated a few baseballs to a group of playing children, they were invited to a game of ball. The tourists couldn’t say no. Who could? Experiences like baseball games with locals made it an unforgettable trip full of eye-opening experiences and something the tour program would do again, Willis said. The Senior Tour Program also organizes overnight and day trips in addition to their international tours. The center is currently putting together a trip to Bali, a European river cruise, and a tour of Tuscany.
Jill Boudreau Mount Vernon Mayor WRITTEN BY FRANCES BADGETT
t’s hard to imagine a greater sorrow for a mayor than a public shooting. Mayor Jill Boudreau has weathered two major incidents — one in neighboring Burlington at Cascade Mall, and one on December 14 in her own town of Mount Vernon. Not only is there the worry for public safety, this one is personal — Mayor Boudreau worked closely with the Mount Vernon police department before her tenure as mayor, and they are like family to her. As of printing, the 30-year police force veteran, father, and grandfather survived but was critically injured with a gunshot wound to the head. He faces long-term rehab. Mayor Boudreau is hanging on with his family, watching for improvements. Because that is what mayors do when they are at their best — they care deeply for their citizens and wish for improvement and healing with each passing moment. She was on her way to dinner the night the Skagit River Bridge carrying cars across the Skagit River on I-5 had collapsed. “I went to the scene right away.” The first thing on any elected official’s mind is loss of life. When she arrived, the police chief had to repeat several times, “There is no loss of life.” Boudreau was incredulous. “It was a miracle.” The coming months required an unprecedented coordination of local, state, and federal resources, with Mount Vernon at the center. Boudreau’s leadership was key in getting the bridge rebuilt quickly. Boudreau grew up near Portland and spent summers in Surrey, B.C. Eventually, her parents moved to Mount Vernon, and Boudreau fell in love with the town. When her husband entered the Marine Corps, she agreed to move all over the world with him if she got to pick where they settled when he completed his service. She chose Mount Vernon. And, as she is in her second term as mayor, Mount Vernon chose Boudreau as well. She has a career of public service, working for Hospice, then the police department. “I was raised with a strong sense of service. It’s just understood in my family as what you do. Most people think ‘Why me?’ For me, it was always ‘Why not me?’” She did concede that she had never imagined a life of politics for herself. “I never thought I’d be an elected official. I liked volunteering for church, and as a military wife, but I didn’t think of myself as political.” She became interested in politics as a way to serve her community. In 2011, her girl squad suggested she run for mayor, and she knew she had the background and skills to do the job. “I didn’t think the elected leaders were representing all of Mount Vernon. I looked at them and thought, ‘I can do this.’” Gifted with the ability to think
above her personal needs and sacrifices in the interest of public service and surrounded by huge support from the police department with whom she worked, Boudreau had a successful campaign. She didn’t take a second of her campaign for granted, though. “Even if I lost that election, at least people would see their values reflected in a candidate, and that would be enough.” But she did win. Now in her second term, she is building on her early successes, and creating a Mount Vernon that is more than just a pass-through between Seattle and Vancouver, but a soughtout community. “It’s exciting to see the small breweries, restaurants, [and] galleries open and do well here. I see Mount Vernon as a city where people want to visit, people want to stop and enjoy what we have to offer. I want a city where residents are proud of this city and are happy living in a successful community.” She regularly hosts a coffee in which citizens bring their complaints and compliments, ideas and irritations to her directly. There’s something special about a mayor who sits with the public in a casual setting and hashes things out one-on-one. “I love connecting with people.” Boudreau sees a bright future for Mount Vernon, with technology businesses moving in, agriculture feeling supported, and people choosing Mount Vernon over Seattle for its way of life. As for Boudreau, she is enjoying her job as mayor, and it shows in the way she talks about her job. Her favorite spot in the area is in Little Mountain Park at the bench on the north side. The view from there is of the city she loves, and loves to serve. There may be storms ahead, but Mayor Boudreau will be there with her citizens to weather them.
LIFESTYLE In the Know
Neat Art, Niche Locale The Allery WRITTEN BY ASHER KING | PHOTOGRAPHED BY DEAN DAVIDSON
hen Kat Houseman describes the Allery as off the beaten path, she means it. The art gallery is, as the name suggests, down an alley off of Magnolia, between Cornwall and Commercial. Just past the drive-thru exit of Peoples Bank, you’ll find the ornate sign that marks the entrance to the far-flung facility for fine arts. The gallery is owned by Houseman and her husband, Corey Urlacher. Both are products of Montana State University’s Bachelor of Fine Arts program, though they have different focuses; where Houseman is a painter, Urclacher is a sculptor. The two of them add to the eclectic collection that makes up The Allery, ranging from Houseman’s idyllic wildlife pieces to Urlacher’s occult sculptures, with artists from all over the country in between. But by no means is The Allery a vast and sweeping collection of art, nor is it occupied by famous or out of reach artists. Instead, the intimate, L-shaped gallery is populated with pieces crafted by friends of the Houseman-Urlacher duo. Before the gallery opened in October 2016, the two worked tirelessly to gather pieces that would be displayed. If anyone knows the work half as well as the artists, it’s the pair, who are never far from The Allery. Houseman hopes to rotate the pieces every two months or so, which will give people plenty of time to view the displayed work. Many of the pieces featured are priced in the thousands, making the deliberation as to whether or not to purchase a difficult process. “We want to give the art a chance to be seen and sell,” Houseman said. This is just one of the many ways The Allery is structured for the benefit of its artists. Compared to other galleries, Houseman and Urlacher take a smaller commission from each piece sold. The money goes toward bills and keeping The Allery running. Artists also don’t have to worry about non-compete clauses, which means they can continue to display their work in other locations. The New Year is bringing changes for the gallery. The pair is currently working to plan out features and shows. This month will feature a number of local artists, including large scale oil paintings by Houseman, glass sculptures by Randy Walker, and a collection of fine furniture by Terra Firma Designs. 1319 Cornwall Ave., Ste. 104, Bellingham 406.690.5759 thealleryfineart.com 22 NorthSoundLife.com
In the Know
Two Terriers Dog Food Company Takes Its Work Seriously WRITTEN BY JAMES HEARNE
he Bellingham company is run by two women, Kellie Szirom and Katya Slater-Szirom. Now, they have spread their passion to Whole Foods, one of the premiere outlets for organic foods. In addition, the dog food is also carried at Whatcom Farmers Co-ops, the Haggen in Fairhaven, and Hohl Feed and Seed, as well as through their website. “We are dog lovers, and they are considered part of our family. We also want them to live as long as possible,” said Katya Slater-Szirom, the spokesperson for Two Terriers. “These days, you walk into most stores and have to work to find locally sourced and manufactured pet products,” Slater-Szirom said. “Most of the products you see use multiple unnecessary ingredients, like artificial flavors and coloring.” Slater-Szirom said that the ingredients are all grown in Washington, and the beef used is USDA Black Angus. They also source ingredients from the Bellingham community. “We are committed to not contribute to the carbon footprint made by importing ingredients from all over the world.”
As fifth- and sixth-generation Bellingham residents, both Kellie and Katya value the Bellingham community, especially developing close relationships with their vendors and customers. “We can meet with our customers and their humans to get to know them,” said Slater-Szirom. “[We] would not be able to do this if we were anywhere else.” “Nothing makes us happier than being able to see our dog pals enjoying their Two Terriers products,” said SlaterSzirom. Their customers are constantly uploading pictures of their dogs on their Etsy store site, she said. “We absolutely encourage our customers to [share] their videos and pictures.” In addition, they have launched a line of “fur-friendly” shampoo on their website. The shampoo comes in rosemary, lavender, and peppermint varieties. They have also have released a line of peanut-butter flavored dog treats. twoterriersinc.com
LIFESTYLE In the Know
Getting Primed for Primer Primer Coffee WRITTEN AND PHOTOGRAPHED BY ASHER KING
here’s a certain decor that is typical of coffee shops in the Pacific Northwest. Usually, the lights are dim, the walls are dark, and the floors are creaky or bare, lending the shop a warm but subdued ambiance. Because this is such a common theme for local coffee shops, the recently opened Primer Coffee’s bright atmosphere and pristine white countertops make it a standout. One would think that the forward design of Primer would provide some amount of logistical difficulties. Beneath the blazing lights, every imperfection, every splat from an unruly steamer or coffee press, would be laid bare under the unforgiving lights. But that would imply that they even made mistakes. Yet with each espresso made, with each batch of handshaken whipped cream, the staff performs with a certain amount of fluidity and grace. Their performance is just as visually stunning as the shop itself. Primer Coffee shares a building with the well-known Elizabeth Station. Patrons drift to and fro as they see fit, popping heads into beer market while their beverages are prepped and vice-versa. It’s behavior encouraged by those at Primer, pointing out doors to patrons. Most of the people that 24 NorthSoundLife.com
come in are curious souls, checking out the newest coffee place in town. Others come for the specialty beverages, having heard about them through the grapevine. The Shuksan Arm is one of those, a “bubbly” beverages that starts sweet and gives way to a delicious sort of bitterness. It’s topped with that artfully prepared and hand-shaken Twinbrooks whipped cream, and garnished with orange zest. Other specialty beverages include the sparkling cascara and the blueberry shrub, among many more. Though recently opened, one of the minds behind the masterpiece, Patrick McEvoy and the rest of his team were already hard at work on the next arm of the Primer project, implementing a food menu. While the menu already includes a yogurt and granola bowl, the team hopes to bring in other foods, like breads and spreads, to the table. So next time you’re looking for a good cuppa, pull up a minimalist chair at Primer and enjoy the light. 1400 W. Holly St., Ste. 102, Bellingham 360.603.4248 primercoffee.com
In the Know
WRITTEN BY FRANCES BADGETT
February 6, 7 p.m.
Exploring the kitchen with an artist’s eye, these two books combine the great pleasure of art appreciation and the deep satisfaction of good cooking. Dali: Les Diners de Gala by Salvador Dali 328 pages Taschen
The Artists’ and Writers’ Cookbook by Natalie Eve Garrett 176 pages PowerHouse Books
Rick Steves Bellingham High School 2020 Cornwall Ave., Bellingham 360.671.2626, villagebooks.com With his smash hit Europe Through the Back Door, Rick Steves has made a media empire giving sage travel advice to those afflicted with wanderlust. A beloved Washington resident, Steves occasionally makes his way to Bellingham. Fortunately for us, he’s back!
February 22, 7 p.m. Salvador Dali walked into a kitchen and created a cookbook sounds like the opening of a good joke, but it is a thing that happened, and now Taschen is making sure you can enjoy it. Avant-garde recipes and beautiful illustrations come together to make this a perfect book to give someone as a gift, or keep on display in your very artful kitchen. Don’t expect to entertain a party of 12 with this book, but do expect to derive much pleasure from its artistic ambition and celebratory extravagance.
Famous for her work in the Hairpin, Natalie Eve Garrett turned her attention to creating a cookbook for creatives. Inspired by the original published in 1961, which included recipes from Marcel Duchamp, Man Ray, and Marianne Moore, this cookbook combines the best of literary taste with the best of culinary taste. Rick Moody, Nikki Giovanni, Edwidge Danticat, and many more contribute recipes to this amazing collection. Part literary essay and part culinary bliss, this book is perfect for the reader-cooks in your life.
Mark Sundeen Bellingham High School 2020 Cornwall Ave., Bellingham 360.671.2626, villagebooks.com Presenting his previous titles Unsettlers: In Search of the Good Life in Today’s America is author Mark Sundeen whose books Car Camping and The Making of Toro were big hits. In this book, Sundeen explored the lives of homesteaders and horticulturalists — people seeking simple lifestyles — and how they fare in our technology-driven, globalistic society.
WHO KNEW? Antarctic Appetizers In a piece for The Guardian, Jessica Barder described what her life was like as a chef in a scientific research station in Antarctica. Fresh food is a commodity, and apples and oranges are currency among the researchers who go sometimes as many as eight weeks before seeing a fresh vegetable. All the waste from cooking has to be flown out, and no vegetables or animals can be cultivated according to the Antarctic Conservation Act. So it’s like Matt Damon in that Mars movie, only maybe worse.
Broiling in the Outback If you’re stuck without a stove or much of a cooking kit, you’re an idiot. But you’re also still able to survive, because as cruel as nature is, she also understands that people make mistakes. Willow or other bendy branches and reeds can be bent into a tennis racket shape for a makeshift grill for the fish you wrestled with your silly meaty hands. We’re going to assume you have a means to make a fire. Hold the grill far above the flames so you don’t dump your fish in the coals, and there you go — just like Crocodile Dundee.
DIY Backyard Smoker From motherearthnews.com comes this gem of a project: a backyard smoker for only a few hundred bucks. Create a concrete block frame, insulate between the frame and the cooking area, and line the cooking area with firebricks. See? So easy. Okay, there are more steps in there, but it takes only a few days and can bake, grill, smoke — whatever you need it to do. Just don’t sue if the local fauna take up residence in your firebox — it’s probably pretty tasty in there.
Deep Fried What? So we have deep fried Twinkies. Deep fried butter. And now we have the story, thanks to HuffPo, that someone actually invented deep fried water. Yes, that’s right. The essential element of our lives next to air is now a treat at county fairs. Jonathan Marcus figured out that if he encapsulated the droplet with some aqueous chemicals, he could drop the water in oil and fry it. Science! But how does it taste? “It’s the blandest thing I’ve ever tasted,” said Marcus. Dang.
LIFESTYLE Five Faves
SEIFERT & JONES Ted Seifert and Diane Jones are approachable, knowledgeable, and experienced. This lovely corner shop is full of great wines with a variety of price points. If you feel lost, the proprietors are very helpful. 19 Prospect St., Bellingham 360.393.3271, sjwinemerchants.com
FIVE WINE SHOPS FAVES
COMPASS WINES Going strong since 2001, Compass Wines has provided our area with an impressive selection of wines at reasonable prices. Wine lovers and beginners alike will feel at home in this shop, and the staff are always helpful. 1405 Commercial Ave., Anacortes 360.293.6500 compasswines.com
ISLAND WINE COMPANY Home of the powerhouse regional winery San Juan Cellars, Island Wine is a great place to find just the right wine to go with your seared halibut or grass-fed beef. They not only sell San Juan Cellars, they carry premium hard-tofind Northwest wines as well. 2 Cannery Landing, Friday Harbor 360.378.3229, sanjuancellars.com
LA CONNER SIPS A bottle shop, tasting room, and wine gathering place, La Conner Sips is a wonderful shop to browse for that hardto-find treasure or grab a bottle before your picnic. They not only feature wine, they also have an extensive selection of beer. Snacks, live music, tastings — this little shop has it all. 608 S. 1st St., La Conner 360.610.9773, laconnersips.com
Outstanding Customer Service “ My experience at Northwest Honda was a great one! They showed me cars in the price range, make and model I requested, no pressure at all to look at anything else. Wonderful sales people, everyone was very professional and super friendly. Why would I go anywhere else after my experience today!!” Mahalo plenty.. Sterling and Sam
PERFECTLY PAIRED Marrying fine wines and premium cheeses, Perfectly Paired creates great tastings, excellent selections, and plenty of valuable advice on how to serve your favorite wines with their favorite friends — cheese. They also host tastings and have a robust club for those who love this combination. Which would be everyone. 1143 11th St., Fairhaven 360.671.0203 perfectlypairedgourmet.com
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LIFESTYLE In the Spotlight
Spotlight Artist Katie Johnson WRITTEN BY JAMES HEARNE
atie Johnson did not plan on becoming an artist when she started at Western Washington University. Johnson’s work was featured last year in a show at Aslan Brewing Co., but she’s known mostly for the Brewdeck, a 60-piece set of cards featuring portraits of the luminaries of the Bellingham craft beer scene. The name Brewdeck is a play on the phrase “brew deck,” which is the platforms on which brewers stand to brew. The Brewdeck was distributed by the Bellingham Tap Trail, and the brewers got to choose their card. Mari Kemper of Chuckanut Brewery and Kitchen is the Queen of Diamonds, and Aaron Matson of the Copper Hog is the Ace of Spades. Johnson’s portraits also appear at Copper Hog, Menace, and other brew-centric spots around Bellingham. They are studies of the human face, emphasizing the lines and contours of her subjects. “I came up to Western for college, to study political science,” she said. “I found out really quickly that I wasn’t cut out for it.” She turned to her childhood passion and decided to major in studio art. Growing up as an only child, Johnson said, drawing was her favorite pastime. “I started drawing portraits from Surfer Magazine,” Johnson said. “I liked the art style they were going for. My friends said ‘You’re a really good artist. You should do some art.’” Years after graduating, she decided to do just that. Although Johnson did a few art shows with friends, she didn’t really push her art seriously. “You know when you love something so much, and you think about it every day,” she said, “but you’re not really applying that aspect?” That changed for Johnson last year. Someone who was a fan of the sitcom Frasier approached her about doing a portrait of its star, Kelsey Grammar. “It sort of spun from that,” she said.
Johnson’s style is described as “one line character drawings.” She uses black lines to make portraits that seem to have an almost surrealist coloring. She cites painters like David Hockney and Alberto Giacometti as influences on her work, especially with their use of color. Although Johnson has only recently started to get her foot in the art world, she has already had some success. She recently showed a piece in a gallery in Los Angeles, and in addition to the Brewdeck, she has had her art featured in Bellingham’s Art Walks. Johnson is excited for what’s next. “You know what? I’ve always wanted to draw beer labels,” she said. She is hoping to illustrate the labels for Menace Brewing. She also had her first large commission in September. “It would be great to be a professional painter,” she said. “It would be nice to not have to work in a brewery.”
[ APPS WE LOVE
Bandsintown Bandsintown LLC Perfect for planning a great date, Bandsintown draws from your musical tastes and gives you a selection of bands playing within 75 miles of your location. Never miss Tacocat at Shadowbox again. Your Valentine will be grateful for your thoughtful planning.
Love Quotes Skol Games Scenario: it’s time to share a quiet dinner alone. What do you say to someone you really like? Here are some quotes to inspire you beyond the usual “Was your daddy a thief…?” line. There’s still time to rescue you before Valentine’s Day.
Love Letter Writing Motivapps So you’re going to write a love letter? Hahahahaha…no really. You are burning to express you love and desire on paper like a good oldfashioned suitor. Okay, fine. Here’s an app to help you get started and stay on track. Just make sure you use spell check.
Hidden Objects: Romance with Chocolate Crisp App Studio If you can’t join ‘em, sit at home and play Romance, a hidden object game that is as addictive as a sweet kiss. Chocolate shops, pastry shops, and other scenes have little hidden treasures you have to seek out. Silly? Yes, but then, so is love.
Waste Not Want Not Gleaners Pantry WRITTEN BY FRANCES BADGETT
s the sun starts to return to our dark Fourth Corner, gardeners get busy planting and readying for their healthy crops. But sometimes those crops pop up a bit healthier than usual, or that plum tree produces kilo after kilo of fresh, amazing, and yet, very ripe plums, or the chard goes a bit wild. This over abundance is where Gleaners Pantry steps in. A membership-based nonprofit out of Ferndale, Gleaners Pantry collects your extra kale, your bosc pears, your baskets, and baskets of figs to distribute among their members. For those considering membership, the application is simple. For $150 a year, three donated non-perishable items (like trash bags or gloves), and six volunteer hours every two months, members receive fresh local produce. The membership payments can be flexible. The member-volunteers administer and run the nonprofit, glean, sort, and box produce, and other tasks. They also receive recipes and information about dehydrating, canning, and other food preservation methods. There is no income qualification process, so anyone can be a member. Run like a co-op, Gleaners Pantry builds a source of fresh produce for those who may have trouble with access to food, and prevents food waste by getting food to the dinner tables of its members. Member Jennifer Meisner said, “The program serves 90 families.” There is a waiting list, according to Meisner, but “Everyone on the waiting list usually gets in.” For those who may have concerns about physical labor, the application process takes into account the different strengths of volunteers, from communications and office work to farm work. Meisner said, “We have opportunities for disabled people. The elderly can push shopping carts, pregnant women or
people who can’t handle heavy loads can do office work and other low-impact work. There are opportunities for everyone.” There are guidelines about how many members of a household can glean. The organization emphasizes community and mutual respect, and respect for the properties and property-owners from which they glean. Gardeners, shopkeepers, and farms who wish to have their produce gleaned can call the organization and set up a schedule. The organization gleans three times a week, which makes for three pick-up times. The times are staggered so that families who have trouble making a morning or a weekday glean can be there on a weekend or evening. Everything the organization receives is by donation, and most of their budget comes from memberships. “Our membership year begins in May,” Meisner said. “Even animals benefit. As food rots and becomes inedible, we give it to members for farm animals.” Nothing goes to waste. The program rescues an average of 900 pounds a month from local landfills. In 1996, President Bill Clinton signed the Federal Bill Emerson Good Samaritan Food Donation Act, which protects co-ops, food banks, and gleaner programs from liability and encourages food donation by grocery stores, farms, and other sources. Lucky for us, Gleaners Pantry has been around for at least fifteen years. As social services face challenges ahead, Gleaners Pantry will be there now and in the future for families in need. 6729 Enterprise Rd., Ferndale 360.483.4337 thegleanerspantry.com
New Club Members Receive:
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CASINO • RESORT Owned by Upper Skagit Indian Tribe
theskagit.com • On I-5 at Exit 236 • 877-275-2448 Must be 21 or older with valid ID. Details at Rewards Club. Management reserves all rights. February 201731
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Our licensed cosmotologists can assist you with everything from hair care products and appliances to hairpieces and extensions. We carry the largest selection of wigs in Northwest Washington!
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MeTV available on KVOS and over-the-air on KFFV
Check your local listings or go to www.KVOS.com for more information. © 2015 CBS Studios, Inc. All rights reserved.
SHOP Savvy Shopper · Necessities · Around the Sound
Pretty Simple WRITTEN AND PHOTOGRAPHED BY EMILY BYLIN
ocated upstairs from Envy, one of the best hair salons in Mt. Vernon, you know there’s going to be something special in store for you at Pretty Simple. The adorably dressed mannequin greets you at the door and leads you upstairs as you anticipate the treasures to behold. I challenge anyone to leave empty-handed. … continued on next page
My first sensory experience as I walked in the shop was the rich, tantalizing scent of locally made, hand-poured, pure soy Ella B. Candles, custom candles made right here in Mt. Vernon, followed by a warm and friendly welcome, and a thoroughly pleasure-filled browse through the store. It was a self-proclaimed “cozy enthusiast’s” dream — scarves, sweaters, PJ‘s, oh my! Then came a tasting of heaven in the form of smooth creamy Tiger Butter and festive Peppermint Bark from the Gig Harbor Candy Company. It doesn’t get much better than chocolate and shopping. Pretty Simple delivers all the delicacies of an upscale boutique, without extravagant price tags. Whether it’s a burnt orange C.C. beanie with an oversized pom you just couldn’t pass up (true story), a wine-infused sugar scrub, or a pair of black ankle booties by Ellen DeGeneres you may have to go back for, Pretty Simple offers a unique boutique experience you won’t find elsewhere in Skagit Valley. Pretty Simple caters mostly to women, with apparel, accessories, gifts and jewelry, but they are currently carrying Jack Black products for men (Beard Lube was my favorite), and hope to carry more products for men in the future. Pretty Simple attends markets in Las Vegas as well as Seattle’s Fashion Market and gift shows, where they find unique, funny, simple, and comfortable products from local vendors and beyond. Owner Kristine Livingston’s vision for Pretty Simple was to create a comfortable place you could look forward to visiting by yourself or with a friend, knowing you can always find something, whether it be for yourself or someone else… and you leave with something to laugh about! Kristine was given an opportunity by Curt Lindsey, Owner of Envy, who expressed his desire for a boutique shopping experience above his busy salon. Kristine saw a wonderful opportunity to help her daughter, McKenzie, gain hands-on business experience while pursuing her Education degree at Skagit, and Pretty Simple opened its doors in December 2015. Kristine and McKenzie hold down the shop with one other college student, and Kristine’s two sisters come in to help on their days off. While the inviting atmosphere alone had me sold, what Pretty Simple’s loyal fans keep telling their friends about is their Lysse leggings. Now before you jump to “I’m not the right age or size for leggings…” hear me out. They’re not quite leggings because they have more integrity and structure than leggings. They’re made of denim, but they don’t have all the uncomfortable bells and whistles (and the stiffness) like jeans do. They’re not jeggings, because they’re classier than jeggings. They’re incredibly comfortable, and they come in a variety of colors as well as curvy fit. All of the girls in the salon downstairs LOVE their Lysse leggings. Pretty Simple is a wonderful place to find gifts for loved ones, or gifts for yourself! You deserve it. You might as well treat yourself at the salon downstairs while you’re at it because Pretty Simple will have you feeling fabulous.
1705 E College Way C, Mount Vernon 360.588.4318
Shiitake Mushroom Grow Kit
Cascadia Mushrooms, $22
Market Math: 50 Ingredients × 4 Recipies = 200 Simple, Creative Dishes Village Books, $29.95
Home Comforts These home comforts are great for a romantic evening at home for Valentine's Day, or just a weekend of you, a good book, and a warm blanket.
Acme Small Locavore Box Acme Farms, $63
4 5 36 NorthSoundLife.com
Mr. Coffee Café Barista Bed Bath and Beyond, $199.99
Le Creuset Signature Round Oven - 7.25qt Green House, $360
Around the Sound
Runners Fly with Style Oiselle WRITTEN BY CATHERINE TORRES
orn and raced in Seattle” is the motto prominently announced on a wall in Oiselle’s flagship store in Seattle’s University Village. Founder and CEO Sally Bergesen launched Oiselle (pronounced wa-zell) in 2007. The flagship store opened in July 2015 just two miles away from its headquarters. This is a homegrown, local company fittingly named after the French word for bird. Oiselle wants women to soar. It specializes in athletic wear and strives to help women boost not only their health through athletic activities, but also their confidence. More than a retail store, Oiselle aims to be a hub for the local running community. Store manager Valerie Woods explained that they host Thursday evening “Flight Club,” where runners meet for a run. Everyone is welcome: Oiselle’s special Haute Volée members, new runners, men, strollers, four-legged friends, everyone. Woods said this open arms attitude helps boost “the culture we want to spread of inclusivity: anybody can run, we want you out there doing that, being active.” Oiselle sponsored two athletes in the 2016 Rio Olympic Games, which is incredible considering the company’s size. The beautiful and efficiently designed flagship store can transform to host events, like a viewing party for the Olympic races. Racks in the middle of the floor can be lifted up with a customized pulley system. Drawers on the perimeter can be tucked inside and folded out into seating and tables. The large Smart TV offers a crystal clear picture and high quality sound. When a race isn’t streaming on TV, it displays pictures of Oiselle’s biggest fans, a scrolling collage made possible by interactive hashtags. Take a picture tagged with #FlyStyle and you might end up in the photo show.
It’s easy to see why customers are enthusiastic. Oiselle’s apparel really delivers. Bergesen works with two in-house designers to create clothing designs. The longtime wholesale and online company has rightfully earned a reputation for attention to detail. They focus on a small array of great quality fabrics for each season’s styles. Woods explained the design philosophy: “[We] hone in on running and what our athletes need and want, and make sure it has this design quality that might once in a while crossover into a lifestyle piece.” She then invited me to touch the luxe fabric, which was silky soft and a real treat on the skin. And the fit? Incredible. Take the popular Roga Shorts (running + yoga = roga). They come in three lengths and various colors. The stretchy material lays flat in all directions, including over the hips. These shorts were clearly designed by women who understand the female form and an athlete’s needs. More great finds include cool Aero tights with a sizable back pocket, eye-catching Spandos perfect for runners who like to stand out from the crowd, breathable Wazzie Wool shirts made from responsibly-sourced New Zealand wool, and the fun Drape tank made popular by runner Lauren Fleshmen. Many of Oiselle’s clothes can work double duty on the trail or at the after party. That’s a testament to the well-thoughtout design and functionality. There are also Runaway Bride running dresses, and Every Mother Counts (EMC) tees and water bottles. EMC is a joint venture with Christy Turlington to help raise money for moms who can’t afford prenatal care or access to birthing care. Forty percent of EMC merchandise profits goes to this great foundation. Run out and visit Oiselle in person. They’ll even track your purchases in their system so you’ll always know your size and which colors you already own. Whatever your athletic endeavor, Oiselle can prepare you to soar. 2632 NE University Village St., Seattle 206.523.1091 oiselle.com
SHOP Savvy Shopper
Scandi Butik and Gifts WRITTEN AND PHOTOGRAPHED BY ASHER KING
1106 Harris Ave., Ste. 103, Bellingham 360.393.4084 38 NorthSoundLife.com
As with many stores in the Bellingham area, Scandi Butik and Gifts offers many products created by independent and small businesses. A warmly lit corner littered with assorted beachthemed gifts eases the bone-deep Bellingham chill outside, while just a few steps away is a shrine dedicated to a host of Bellingham creative types, including writer Stefanie Fields and artist Lori Hill. The island of independent artists is flanked by a shelf of “Root Candles,” ranging from votives to colorful dinner candles, all made in the U.S. Around the corner is another selection of clothing, as well as a children’s section.
Terri Eriksson is the queen of Scandi, managing the store mostly by herself. Her husband, a Swede who moved to the U.S. in 2005, handles the maintenance, and a part-time employee keeps an eye on the shop when Eriksson isn’t around. While they don’t have a direct influence on the store, both Didier and Hill maintain a presence in their shop with their artwork on display. Their work can be found interspersed with various other wall-mounted decorations and declarations of Scandinavian pride.
THE ATMOSPHERE As you might expect, Scandi is proudly Scandinavian. While the store carries a great number of other products hailing from or paying homage to other parts of the world, each wall of the store bears some sort of reminder of its Scandinavian heritage. From the patriotic flags of Denmark, Sweden, and Norway to the romantic “Happiness is being married to a Dane” magnet and the fantastical retellings of Scandinavian mythology, Scandi is a little piece of Nordic culture right in Fairhaven.
OWNER’S FAVORITE Scandi's clothing lines are unique. Eriksson hopes to set herself apart from other Fairhaven stores by keeping her items accessible to all wage brackets. While the store does carry some higher-end clothing and designers, the Simply Noelle line won’t break the bank of the average shopper. Eriksson enjoys that particular aspect about her store. Eriksson has also collected a number of fond memories since the opening of the store in June 2016. Getting to know the people and the stories of those who come into the store, whether they’re from Bellingham or another country, is always a major highlight for her.
Bountiful Berries AUGUST | SEPTEMBER 2016 DISPLAY UNTIL SEPTEMBER 30 $3.99 US • $4.99 CAN
Washington State Ferries
The Network’s Ellen Gray
Bountiful Berries AUGUST | SEPTEMBER 2016 DISPLAY UNTIL SEPTEMBER 30 $3.99 US • $4.99 CAN
Washington State Ferries
The Network’s Ellen Gray
Bountiful Berries AUGUST | SEPTEMBER 2016 DISPLAY UNTIL SEPTEMBER 30 $3.99 US • $4.99 CAN
Washington State Ferries
The Network’s Ellen Gray
WELLBEING Menu · Spa Review · Recipes · Beauty
Winter Abundance Bowls: Local Cooking from the Heart Show your love this month with a home-cooked meal… for one, two, or a room full of friends. WRITTEN BY SARA SOUTHERLAND
© Diane Padys
t’s the dead of winter in northwest Washington, but local food can still be found. A brief journey through the whipping winds will lead you to a few meccas of local bounty that are well worth the effort. What better way to celebrate the month of love than with a fromscratch dinner you’ll keep coming back to. It’s healthy, it’s delicious, it supports your community, and will impress your love, your family, AND your taste buds. The Winter Abundance Bowl below is inspired by foods that you can often find throughout the coldest months of the year. I generally like to start my bowls with a base of whole grains, and in this case I chose farro, an old-world ancient grain dating back to early civilizations that grows just over the Cascades in Winthrop. Farro is prepared much like brown rice, and makes a fabulous pilaf, grain salad, risotto, or addition to soup. … continued on next page
Next, roasted veggies like winter squashes and sweet root veggies are a must. A favorite addition of mine is Cascadia Mushrooms’ shiitake mushrooms, prepared caramelized with onions. A local super-yellow-egg-yolked soft-boiled egg makes a perfect topping and adds protein. But my favorite part of any bowl? The sauce. I find vegetables delicious, but a little sauce goes a long way to making a dish memorable – in this case, a spicy yogurt sauce with a local pepper powder. Slanted Sun Farm, here in Everson, is growing a Basque pepper and using it to produce a ground chili powder. Traditionally called Piment d’Espelette, this culinary spice is often used in Spanish cuisine, known for intense flavor without adding a great deal of heat, and adding a sweet and savory kick to any dish. Slanted Sun Farm owner Anna Morris says she likes to use it most on popcorn, eggs, and add it to homemade spice blends for taco or fajita seasoning. Find this delicious local chili powder and many of these local items at the Bellingham Farmers Market winter markets the third Saturdays of February and March, or pick up a copy of the local Whatcom Food & Farm Finder to find local farmers, food artisans, and restaurants and grocers that carry local food year-round.
The Winter Abundance Bowl
The key to the ease of this recipe is prepping ahead. If you prepare many of the ingredients ahead of time (especially cooking the farro, roasting veggies, making the sauce), dinner can be quick and easy.
INGREDIENTS SERVES 3 1 Hopewell Farm delicata squash, halved, seeded, and chopped into ½ rings – leave skin on (delicata is one of my favorite varieties of winter squash for this reason!) 1 Large yam, chopped into 1-inch pieces 1 Cup Cascadia Mushrooms shiitakes, sliced (stems and all) 3 Leaves of kale, stems removed, stems chopped and leaves chopped separately ½ Cup red onions, sliced, then halved 3 Misty Meadows or Osprey Hill Farm eggs 1 Cup Bluebird Grains farro (can be found in bulk at the Co-op) 1 Tbsp Breckenridge Farm butter Sea salt & pepper to taste
Spicy Yogurt Sauce: ¾ cup Grace Harbor Farms yogurt 1 tsp Slanted Sun Farm Piment d’Soleil Spice (find at the Bellingham Farmers Market winter markets) Juice of 1 lime Pinch of sea salt
INSTRUCTIONS Farro: Rinse farro and place in a large sauce pan with 3 cups of water. Bring to a boil, then cover and simmer for 40 minutes (Can be soaked overnight , then rinsed to reduce cooking time to 10-15 minutes after boiling).
Roasted Squash/Yams: Preheat oven to 400 degrees. Drizzle a pan with a high heat oil (I like avocado oil), and sea salt. Toss yams and squash pieces in salt/oil mix. Place in oven, toss with a spatula after 10 minutes to prevent browning on one side. Cook 10 minutes more, or until easily pierced by a fork. Spicy yogurt sauce: Place all ingredients in a small bowl and whisk until creamy. If you like a less spicy sauce, add ½ tsp of the Piment d’Soleil. Set aside.
Soft-Boiled Eggs: Fill a small sauce pan with water, add two eggs and bring to a boil. Cook for 5–6 minutes (depending on how runny you like the yolk), then drain, rinse with cold water, and peel. Caramelize Onions & Mushrooms: Heat ½ Tbsp butter over medium heat in a skillet. Add onions and pinch of salt, sauté for 1 minute. Add chopped kale stems and sauté 2 minutes more. Add mushrooms, other ½ Tbsp of butter and another pinch of salt, and cook until soft and caramelized, about 5 minutes more.
ASSEMBLE 1. Heat up any farro or roasted veggies you prepped ahead. 2. Assemble bowl, farro on bottom, then topped with roasted squash and yams, soft-boiled eggs halved, raw kale leaves, and caramelized onion/mushroom mixture. Top with a big dollop of spicy yogurt sauce, and salt, ground pepper, and more chili pepper to taste. Enjoy!
WELLBEING Special Advertising
Treat Yourself to the Benefits of Exercise
ne of the best gifts you’ll ever receive isn’t a budget buster. And you don’t have to wait for anyone to give it to you — you give it to yourself. That gift is being active. And while you certainly know that exercise is good for you, do you know how good it really is? Consider this: People who are active for about seven hours a week have a 40 percent lower risk of dying prematurely than those who fit in less than 30 minutes during a week, research shows. Exercise may help you live longer because it can fend off a long list of health problems, from heart disease and high blood pressure to type 2 diabetes and even some types of cancer. Keep reading, and you’ll discover more reasons why you should routinely treat your body to exercise.
STRONGER MUSCLES AND BONES Strength training isn’t just for body builders. Lifting weights or working out with elastic exercise bands builds and tones muscle, which helps you stay strong and independent. But that’s only one benefit of strength training. It can also speed up a sluggish metabolism and keep pounds from creeping on in midlife and later. Moreover, strength training — along with weightbearing exercises such as dancing, jogging or brisk walking — increases bone density, which can help you avoid a broken hip or other fracture brought on by osteoporosis.
BETTER ARTHRITIS CONTROL
Exercise that makes your legs stronger and improves your balance, like tai chi, helps reduce your risk of falling. Falls are the most common cause of traumatic brain injuries in the U.S. Older adults are particularly vulnerable — 1 in 3 people 65 and older falls each year.
While it may seem counterintuitive, moderate-intensity, lowimpact aerobic exercise can actually help lessen the pain of achy joints and make managing arthritis easier.
PERMANENT WEIGHT LOSS It’s entirely possible to slim down simply by eating less. But lost pounds have a way of reappearing and settling all too comfortably on your tummy, hips and thighs. Only about 5 percent of dieters manage to keep off the weight they lose. Exercise is the best way to stop the cycle of losing and gaining weight. Data from the National Weight Control Registry, which tracks people who have lost at least 30 pounds and have kept them off for at least a year, reveals that 90 percent of these successful losers exercise frequently.
A HAPPIER MOOD Is your to-do list out of control? Did your spouse snap at you, or did your teen talk back? Feeling stressed is your cue to be active. Exercise releases mood-elevating chemicals that ease tension. Plus, workouts can seem like play — especially once you realize that exercise can be more than just sweating on a treadmill. Consider hiking a nearby trail, climbing a rock wall or playing tag with your kids. In other words, have fun exercising. 44 NorthSoundLife.com
TIME WELL SPENT Any exercise is better than none. But it’s best if you do a combination of aerobic exercise, activities that get you breathing harder and your heart beating faster, and musclestrengthening exercise. Here’s how much you need of each: Aerobic exercise. Aim for at least 2 hours and 30 minutes of moderate exercise (such as fast walking) every week. If you prefer vigorous exercise (such as jogging), do at least 1 hour and 15 minutes each week. Muscle-strengthening exercise. Lift weights or do other muscle-building exercises at least two days a week. Work out all of your major muscle groups, including those in your arms, chest, back, stomach, hips and legs. Your primary care provider can help you develop an exercise plan. Get started today by calling 360-738-2200 to make an appointment. Simrat Saran, MD Family Practice PeaceHealth Medical Group 4545 Cordata Parkway Bellingham, WA 360-738-2200 | peacehealth.org/phmg
Keep your beat PeaceHealth doctors help care for your heart - from preventative care to emergency procedures - so you donâ€™t miss a beat.
Heart screenings n Heart specialists Life-saving procedures
Best Dishes By Zacchoreli Frescobadli-Grimaldi
e understand when the only thing you feel like making for dinner is reservations. In this feature, we have plucked some of our favorite dishes for you to sink your teeth into. From casual to fine dining, we have you covered. So relax, no one has to do the dishes tonight.
Â© Diane Padys
Seafood Tower $56 The Steakhouse at Silver Reef 4876 Haxton Way, Ferndale, 360.384.7070
his vintage setting is perfect for a romantic dinner for two, or gregarious party of many. Either way, start the celebration with the three-tiered Seafood Tower! Discover sumptuous fruits de mer that include snow crab claws, jumbo prawns, oysters, and mussels accompanied with Tabasco, lemon wedge, and cocktail sauce garnishes.
© Diane Padys
Rack of Lamb $36
Lighthouse Bar & Grill 1 Bellwether Way, Bellingham, 360.392.3200
The Mill 655 Front St., Lynden, 360.778.2760
elebrate a special occasion or a chance to enjoy each other’s company at an upscale and relaxing waterfront restaurant. The rosemary and Dijon-crusted rack of lamb served with crispy red potatoes and arugula with bacon and bleu cheese, seasonal vegetables, and demi-glace will certainly not disappoint.
Chef Eric Johnson Le Cordon Bleu graduate Eric Johnson has spent his entire culinary career at Keenan’s at the Pier. Working his way from entry-level responsibilities such as breakfast buffet host to line cook, sous chef and ultimately executive chef, Johnson’s culinary philosophy is rooted in environmental conservation, sustainable harvesting, and promoting seasonal cuisine. Johnson is a brilliant, homegrown chef, and one sure to cultivate a dedicated following!
hiskey Chicken Flatbread is layered with pulled chicken, carmelized onions, scallions, and maple smoked cheddar cheese then drizzled with barbeque sauce to create a mouth watering dish that will keep you coming back for more.
Chef’s Seductive Dish
Pan-roasted mushroom and foie gras stuffed quail with garlic and rosemary tourne potatoes served with quail stock braised baby carrots. Finishing the dish, I would use the braising liquid to make a white truffle veloute garnished with fresh-shaved white truffles.
Fish & Chips $11.95
Fresh Oysters Market Price
Gorgonzola Syrah Rib Eye $29
Soul Chicken Wings $13
Pass Time Bar and Eatery 658 Peace Portal Dr. Blaine 360.306.3194
Drayton Harbor Oyster Co. 677 Peace Portal Dr., Blaine 360.312.7047
Max Dale's Steak & Chop House 2030 Riverside Dr., Mount Vernon, 360.424.7171
Downriggers 10 Front St., Friday Harbor 360.378.2700
ass Time Bar and Eatery is a new restaurant in a vintage landmark building. With 12 beers on tap, a full service bar, and a mouthwatering menu, this restaurant has something for everyone. Fresh, local hand-filleted Cod dipped in scratch-made beer batter, deep fried, and served with fries and fresh coleslaw.
resh Drayton Harbor oysters served on the half-shell, bbq’d, or grilled. A haven for sustainable bivalve enthusiasts!
n updated classic sure to please: Hand-cut 14 – oz. Ribeye, Roasted garlic Syrah demi-glace, with Gorgonzola butter, served with garlic mashed gold potatoes and fresh vegetables.
xecutive Chef, Aaron Rock, has created Downriggers new menu with eclectic items for every palate. The Soul Chicken Wings with savory Vietnamese sauce, chives, and toasted sesame seeds is a brilliant twist on a perennial foodie favorite.
Curry with Shrimp $17.99 Infusion Cuisine 6912 Hannegan Rd, Lynden, 360.778.1726
© Diane Padys
ome dishes chase the winter chill from your bones: Curry with Shrimp is definitely one of those delectable dishes. Southern Thai-style Panang curry exemplifies the diversity of Thailand’s culinary culture. Unlike regular red curry, Panang curry does not have heavy sour flavors. The result is a sweet, warm curry with delicate savory flavors. Large shrimp cooked in Panang curry with coconut milk, white onions, green beans, Thai-basil, roasted-tomato, roasted eggplant, and served with steamed rice. Comfort food when spring’s warmth is a distant memory.
Culinary Events Love Is In the Air: Cooking class at the Great Blue Heron Grill with Chef Shawn
February 7, 5p.m.
Learn to make a perfect rack of lamb, shrimp, and poached pear in red wine at this elegant cooking class with Pierside Kitchen’s own Chef Shawn. The class includes a glass of wine, a Semiahmoo apron, recipe cards, and a wealth of cooking experience delivered to you personally. Practice for that Valentine’s dinner. Great Blue Heron Grill 8720 Semiahmoo Parkway, Blaine 800.231.4425, semiahmoo.com
Meet The Chef February 9, 6 p.m.
Bellingham Alive magazine hosts Meet The Chef several times throughout the year. Meet The Chef is an interactive, demonstration dinner, and cooking class where guests enjoy 4–5 course meal demos with drink pairings. Meet Chef Dan Van Norman of 13moons. Judd & Black 2520 Cedardale Rd., Mount Vernon 360.483.4576, northsoundlife.com
© Diane Padys
February 14, 6 p.m.
Cheese Fondue $14 The Black Cat 1200 Harris Ave., Bellingham, 360.733.6136
he Black Cat’s Cheese Fondue is a perennial communal favorite. Molten gruyere cheese blended with wine becomes the perfect cheesy sauce in which to dip the accompanying apples, cubed bread, and vegetables.
A full nine--course meal is served in Ciao Thyme’s elegant dining room at communal tables. Get to know fellow foodies as you eat and drink your way to bliss, celebrating romance, great food, and excellent company. The menu is reliably imaginative and beautifully crafted. Bring your own wine ($20 corkage fee applies) or choose from one of theirs. Ciao Thyme 207 Unity St., Bellingham 360.733.1267, ciaothyme.com
Dudes Sandwich $10.26
Hot Rod $10.50
Brotha Dudes 202 E. Holly St., Ste. 117, Bellingham 360.933.1927
Filling Station 1138 Finnegan Way, Bellingham 360.715.1839
sandwich is always better when someone else makes it. Brotha Dudes defies convention with this Herculean sandwich concoction. Corned beef piled high, generous slices of Havarti cheese, topped with thick cut crispy fries, an egg, and house slaw all covered in Dudes Sauce nestled between two toasted slices of artesian style sourdough bread.
Bourbon Street Bingeaux February 25, 5:30 p.m.
he culinary staff at Filling Station is doing some creative work with restaurant standards. It used to be difficult to find a well-dressed sausage outside a ballpark, but not anymore. Hot Rod is a Polish sausage nestled in a fresh tender bun, slathered with spicy chili and topped with crunchy onion rings.
Bingo, dinner, drinks, Mardi Gras bon temps, this fun annual event benefits the Bellingham Boys and Girls Club. The evening will be kept rockin’ by the Bellingham Noon Kiwanis and the final game of the night has a $500 prize. Do it up N'awlins style for a good cause. Boys and Girls Club 1715 Kentucky St., Bellingham 360.738.3808, whatcomclubs.org
New Kids on the Block
Painted Hills Beef Burger $14
Restaurant turnover isn’t necessarily a new thing, but rarely have we had a year in which so many great restaurants opened their doors. We’re fortunate to have a lively dining scene. Here are some of the newcomers:
Chinuk at Fourpoints 714 Lakeway Dr., Bellingham 360.671.1011
half-pound grass-fed Angus beef burger cooked to order and garnished with horseradish, cheddar cheese, maple and pepper-cured bacon. This succulent burger is great with a refreshing glass of iced tea, but even better with a glass of wine.
Northwater Holiday Inn & Suites 4260 Mitchell Way, Bellingham 360.746.6844, ihg.com
There is always room for another fine dining establishment in our area, and lucky for us, Northwater has opened up at the Holiday Inn & Suites near Bellingham International Airport. They feature Pacific Northwest flavors in creative combinations, an extensive wine list, and first class service.
Hundred North 100 N. Commercial St., Bellingham 360.594.6000, hundrednorth.com
In what is arguably the best location in town for a restaurant, Hundred North has taken the space of Pacific Café and The Table before it. Redefining how Bellingham eats out, they offer a late-night menu, perfect for post-theater dining. The menu is focused, the drinks well crafted, and the food is delicious.
Naan and Brew 200 E. Maple St., Bellingham 360.389.5493, naanandbrew.com
One of the world’s best combinations, beer and Indian food, come together beautifully at this fantastic new dining spot. The Chana family have always wanted to open an Indian restaurant here in town, and we are so glad they did. Spicy Vindaloo, creamy curries, sumptuous saag done up with fresh ingredients, amazing spices, and served with delicious brews.
Tasca del Tinto 111 W. Holly St., Bellingham 360.927.6236, tascadeltintoib.com
Authentic Spanish dining is new for Bellingham, and it is with enthusiasm that Bellingham has greeted Tasca del Tinto. Fresh tapas served in artful pairings with wine, these dishes are true to form — delicious small plates meant for lingering and deep conversation.
© Diane Padys
Cocotte de Lapin au Vin Rouge $38 The Mansion Restaurant 1400 Rosario Rd., Eastsound 360.376.2222
xecutive Chef, Raymond Southern, has revitalized this long-established restaurant. Treat yourself to Cocotte de Lapin au Vin Rouge, braised Acme rabbit legs with caramelized root vegetables, and roast rabbit loin served with mushrooms on a bed of buttered noodles. This sensual dish is on menu based on availability. Order Cocotte de Lapin au Vin Rouge ahead of time, when you make your dinner reservations!
Cioppino $34 Pierside Kitchen at Semiahmoo 9565 Semiahmoo Pkwy., Blaine, 360.318.2090
ierside Kitchen’s Northwest influenced Cioppino is a respectful nod to San Francisco’s iconic dish. Incredibly fresh Penn Cove mussels, manila clams, spicy chorizo, jumbo prawns, saffron, and house aioli with artisan bread to soak up every speck of the delicious broth.
© Diane Padys
3rd Street Café 309 S. 3rd St., Mount Vernon 360.542.5022, csquare.coop
Owned and operated by the Skagit Valley Co-op, 3rd Street is not your average whole grain-avocado co-op café. With a robust dinner menu that boasts crab cakes, steak, sausage and mushroom linguine, and other favorites, Third Street is out to win you over.
Zane Burger 1315 12th St., Bellingham 360.734.5226, zaneburgers.com
Zane takes you back in time before McDonald’s, before fast food became a repository of questionable ingredients. The burgers are fresh and delicious, the sauce is perfect, the shakes creamy — this is what a burger before a date to the drive-in should be.
Whiskey’s Burger Bistro 1304 12th St., Bellingham 360.526.2905
© Diane Padys
Gigantic burgers served with an ample side of fries, strong cocktails, and friendly service typify Whiskey’s, one of the newest spots in Fairhaven. Part sports bar, part upscale burger house, Whiskey’s is a bustling, fun place to enjoy the game or relax with your friends.
Wilted Spinach Salad $10 Keenan’s at the Pier 804 10th St., Bellingham, 360.392.5510
icture it: The end of a long grueling day and you’re ready to relax. Set yourself on autopilot and head directly to Keenan’s at the Pier. Order the Wilted Spinach salad then sit back and relax. Tender spinach, crispy bacon, mushrooms, house pickled red onion, and a fried egg comes together with a luscious coat of balsamic dressing. Enjoy a light dinner with a glass of wine or a Mortimer, Mauve, and Harrison ($12), a craft cocktail.
BTown at the Four Points Sheraton 714 Lakeway Dr., Bellingham 360.671.1011, fourpointsbellingham.com
Poppe’s 360 fans, don’t despair. Your favorite watering hole is coming back as a brighter, better place to gather for drinks and snacks with friends. BTown is a total overhaul of Poppe’s 360 with all-new seating, lighting, and ambiance. The same crafted cocktails will still arrive with a smile, but everything else will be brand-spankin’ new.
Seafood Ceviche $9
Mambo Italiano Café 1303 12 St., Bellingham 360.734.7677
Rock and Rye Oyster House 1145 N. State St., Bellingham 360.746.6130
t’s a traditional appetizer with contemporary flair! Bruschetta: Grilled bread with garlic oil, prosciutto ham, fresh tomato, basil mozzarella, parmesan, and drizzled with house dressing.
eviche fish is a party in a dish. The Seafood Ceviche here is citrus macerated shrimp and bay scallop, red onion, cucumber, avocado, mango crème fraiche, radish, and micro-cilantro.
Beef Bourguignon $27 EAT Restaurant and Bar 1200 Cornwall Ave., Bellingham, 360.306.3917
s it American food with French flair or French food with American sensibility? Who cares, itâ€™s all delicious! The Beef Bourguignon is a hearty French beef stew simmered long and slow in red wine sauce, and served with a puree of celeriac root, and a medley of root vegetables.
ÂŠ Diane Padys
Steamed Mussels $16.95
The Oyster Bar (Chuckanut-Bow) 2578 Chuckanut Dr., Bow, 360.766.6185
t’s another wet and cold February, so have some steamy shellfish and warm those bones. The Oyster Bar’s Steamed Mussels is a hearty dish of local mussels, leeks, grape tomatoes, smoked tomato, white wine, and flat leaf parsley.
© Kristoffer Arestol
Marsala Mushroom Pork Chop $26
BBQ Ribs $24.95
13moons at Swinomish Casino & Lodge 12885 Casino Dr., Anacortes, 360.588.3800
Nicki’s Bella Marina 2615 S. Harbor Loop Dr., Bellingham, 360.332.2505
low cooked, fall-off-the-bone tender Ribs slathered with house-made BBQ sauce and served with a choice of baked potato, steak fries, Bella rice and a choice of scratch-made chili or classic garden salad.
aming, out for a drive: you have to eat! Alder wood grilled pork chop, dressed with Marsala-glazed mushrooms, garnished with spring onions and sage. Served with a salad.
Chef Nathan Huntington Western Culinary Academy alumnus, Nathan Huntington, is the founding executive chef at Hundred North. This contemporary restaurant focuses on cuisine using the best local ingredients whenever possible. Chef Huntington’s mastery of his craft includes delicate sauces and sophisticated soups. The Grilled Pork and Shellfish Broth is an excellent example of his skill. Tender, flavorful pork served with vipers grass, prawn dumpling, and head-onshrimp is swimming in a complex yet delicate broth.
Sauces and soups are complex, requiring layer upon layer of complementary flavors; much like an exceptional wine. I want guests to relax into a dish and discover new and interesting flavors and textures.
Artisan Pizza Market Price
Dungeness Crab Cakes Market Price
Duck Confit Hash $14
Smoked Mushroom Risotto $19
Hogstone Wood Oven 460 Main St., Orcas Island 360.376.4647
Train Wreck Bar and Grill 427 E. Fairhaven Ave., Burlington 360.755.0582
New Leaf Café 171 Main St., Eastsound 360.376.2200
West Sound Café 4362 Crow Valley Rd., Eastsound 360.367.4400
andcrafted pizza is made with fresh ingredients grown in the garden, so the menu changes daily. Arugula and dried tomatoes are drizzled with olive oil on rustic pizza crust. Pizza menu changes frequently depending on the garden.
new culinary team puts a brilliant twist on crab cakes! Topped with fresh avocado, these chunky Dungeness crab cakes are lightly flavored with spices and grilled to golden brown, and served with two eggs, tomato jam, aioli, sautéed spinach and fresh lemon wedges.
ew Leaf Café’s new chef turns potato hash into a delicious ducky dish. Two poached eggs sit atop the Duck Confit Hash sautéed with potatoes, caramelized onions, red and green peppers, and herbs.
estern Culinary Institute graduate Dirul Shamsid-Deen is the new Executive Chef at West Sound Café. The Smoked Mushroom Risotto is gratifying meal of mushrooms, sautéed arugula, egg, and a balsamic reduction.
© Diane Padys
Seared Ahi Steak with Wasabi Cream $14.95
Salmon Oscar Market Price
Cynthia's Bistro 65 Nichols St., Friday Harbor, 360.298.8130
The Loft at Latitude Forty Eight Five 1801 Roeder Ave., Ste. 120, Bellingham, 360.306.5668
his charming neighborhood bistro serves up local, fresh ingredients. The Seared Ahi Steak showcases Pacific Northwest flavors at their best. Crisp greens offset the tender black sesame crusted tuna steak. Juicy strawberries lend a pleasantly surprising sweetness while a gentle drizzle of wasabi cream adds a bit of heat.
Chef Eric Truglas Culinary State School and Hotel/Restaurant Management University graduate Eric Truglas is one of a handful of Maitre Cuisinier de France in the United States. Chef Truglas grew up in Versailles, France and has honed his culinary skills around the United States, Virgin Islands, and Europe. Bellingham’s EAT restaurant is his most recent venture, and a welcome addition to the County’s growing restaurant scene.
ocally sourced Pacific Halibut, hand-filleted and char-grilled is a simple dish elegantly prepared. Presented on a bed of garlic Asiago mashed potatoes and served with steamed asparagus, butter sautéed crab meat, and dressed with a rich and creamy Béarnaise sauce.
We are so lucky to live in this region of the United States. So much is grown in Washington State, vegetables, wheat, legumes, hops, fruit and livestock. It is so close and fresh that we can experience the terroir.
Salmone alla Griglia $15
Spanish Tortilla $4.99
French Onion Ragu $12
Crab Rangoon $3.50
Giuseppe’s al Porto 21 Bellwether Way, Ste. A Bellingham, 360.714.8412
Tasca Del Tinto 111 W. Holly St., Bellingham 360.927.6236
Hundred North 100 N. Commercial St. Bellingham, 360.594.6000
The Rickshaw 1313 N. State St., Bellingham 360.310.8252
Northwest tradition with an elegant Italian twist, Wild Salmon is grilled to tender perfection with a balsamic and rosemary glaze. Served with roasted fingerling potatoes, sautéed seasonal vegetables and a fresh salsa verde.
glass of wine and several tapas dishes make a brilliant meal. The Spanish omelet, a classic tapa with herbs, spices and seasonal vegetables is a must-try.
xecutive Chef Nathan Huntington has developed a menu full of surprises. A particular gem is the French Onion Ragu. Long-simmered onions are reduced to a caramelized consistency, dressed with a rich and creamy Mornay sauce and slathered on rustic bread.
lite snack on a busy afternoon! Fresh crab with cream cheese on a crispy wonton skin.
Saltimbocca Alla Romana $24.50
Charcuterie $16 Glass of Wine $16
Seven Sinfully Sensational Sides
Il Granaio 100 W. Montgomery St., Mount Vernon. 360.419.0674
5th Street Bistro at Majestic Inn and Spa 419 Commercial Ave., Anacortes 360.299.1400
Dining is most engaging when diners experiment with new flavors, textures, and aromas. Side dishes or “small plates” offer these gastronomic tidy portion opportunities.
Sherry and Garlic Braised Mushrooms $8
altimbocca means, “jump into your mouth” and after the first bite of this incredible dish, you’ll wish it could to expedite delivery! Veal medallions sautéed in a white wine demi-glace and topped with sage and prosciutto are heavenly.
Farm Burger $12.50 Seeds Bistro and Bar 623 Morris St., La Conner 360.466.3280
here’s nothing like an all-American hamburger! The Farm Burger is a hefty sandwich with ½ pound ground beef, Tillamook sharp white cheddar, caramelized onions, and house-made secret Farm Burger sauce served on a Calico’s Farm House potato bun.
elax solo with a simple yet satisfying dinner, or go with a companion. Genoa Salami, Sopressata, cambozola, white cheddar, Havarti with a sliced baguette makes for a memorable evening nosh.
Combo Platters 2 meats $15.99 3 meats $18.99 Jake’s Western Grill 8114 Guide Meridian Rd., Lynden 360.354.5588
ometimes it’s just too difficult to decide, so go for it all! Combo Platters include choice of: Beef brisket, Andouille sausage link, pulled pork or ¼ rack of ribs ($2.00 extra).
The Steakhouse at Silver Reef, Silverreefcasino.com
Sometimes one simply wants to relax with a craft-made martini and a nosh. Large sherry braised mushrooms finished with a rich veal and garlic demi-glace.
Chili $5.99 Nicki’s Bella Marina, nickisbellamarina.com
Hang out with friends, share a pitcher of beer, and comfort food. House made chili garnished with sour cream, bacon, chives, cheddar, and Monterey Jack cheese.
Arancini $9 Giuseppe’s al Porto, giuseppesitalian.com
This Sicilian specialty is comfort food nirvana. Saffron risotto stuffed with crispy pork, beef, and mozzarella, fried to golden brown and served with Calabrian chili tomato sauce.
Mushroom Risotto $6 Keenan’s at the Pier, thechrysalisinn.com
Wasabi Sea Asparagus Poke Market Price
New York Steak $36
Aloha Poke 1102 Harris Ave. Bellingham, 360.922.7494
oke is a traditional Hawaiian fresh fish dish. Wasabi Sea Asparagus is a heaping bowl of fresh Ahi tuna, sea beans, and jalapenos masago. Just enough heat to warm winter weary bones!
9 Steakhouse 115 E Homestead Blvd., Lynden 360.778.2849
ometimes a salad just isn’t enough, and on those occasions there’s New York Steak. Served with pancetta and gruyere potatoes au gratin, grilled asparagus, and house made fresh grated horseradish sauce.
This side is easily a meal unto itself! Creamy, aldente risotto cooked in chicken stock with a blend of mushrooms, garnished with Parmigiano Reggiano cheese.
English Pea, Fennel & Mushroom Tart $16 The Mansion Restaurant at Rosario Resort, rosarioresort.com
There are moments when the only thing that will satisfy is the most elegant dish on the menu. On a light and crispy phyllo dough crust this watermelon radish, chanterelle mushroom, goat’s milk, gruyere cheese and tomato labneh pastry is an excellent start or finish to any meal.
Fingerling Potatoes, Crème Fraiche $9 Pierside Kitchen at Semiahmoo, semiahmoo.com
Buddha Bowl $29
Shepherd’s Pie $15
Nell Thorn Restaurant & Pub 116 1st St., La Conner 360.466.4261
Trumpeter Public House 416 Myrtle St., Mount Vernon 360.588.4515
uddha Bowl satisfies the vegetarian and omnivore alike. Generous portions of crispy oyster mushroom, roasted beets, and beet greens sautéed with blackberries and truffle.
omfort seldom tasted so good! Under a layer of parmesan crusted mashed potatoes, discover savory sautéed beef and lamb accented with onions, carrots, and peas mixed in rich creamy gravy.
The tastiest details are in the simplicity of design. Generous serving of roasted fingerling potatoes sprinkled with coarse salt, and rich Crème Fraiche.
Dungeness Crab Macaroni and Cheese $10 13moons, swinomishcasinoandlodge.com
A dish you could share, but won’t. Pasta in a savory mornay sauce with chunks of sweet Dungeness crab meat under a cap of golden brown melted cheese.
Â© Lisa Dills
MENU Need direction? Local menus will help you make dining choices
orth, south, east, west. Those who come to eat here in the nation’s uppermost left corner have dining choices like few others, no matter which direction they take. We are uniquely situated to enjoy nature’s bounty while soaking up spectacular views of where those dishes originated, whether it be the streams and rivers of the Nooksack Valley, the berry fields of northern Whatcom County, the farmlands of the Skagit Valley, or the waterways of the San Juan Islands. Set your gastronomical compass east, and enjoy the sweet buttery texture of salmon or steelhead in Nooksack streams and rivers. North, and you’ll find the nation’s most bountiful raspberry harvest, as well as an abundance of strawberries and blueberries, depending on the month of your picking. Head south to Skagit’s picturesque farms, where the snowcapped Mt. Baker stands in contrast to that patchwork quilt of homegrown produce that is enticing members of a younger generation to trade tech for tractors. Or turn to the west for the crab, clams, and oysters of the San Juans, caught one day and brought to your table the next (or the same day, if you know someone). If locally sourced food is not your thing, this area has familiar fare too. Be as conventional or adventuresome as you like. But whether you are cozying up to pub fare or sampling the latest organic offering, take a minute to look around. No matter where you’ve come from, this is a good place to be.
American with a French Twist Come to EAT Restaurant and Bar to meet us, and indulge your passion for food, wine, delicious cocktails, and pastries. Share kitchen stories, listen to hautes cuisine anecdote, learn a few tricks, have fun, listen to some good tunes and laugh with us.
F ROM T HE L AND Chicken “Coq au Vin” | $19 Chicken Slow-Cooked in Red Wine, Seasonal Cascadia Mushrooms, Blueberry, Cipollini, Over Spätzle Pasta
Crispy Duck Confit Cassoulet | $26
Cannellini Beans, Pork Shoulder, Duck Conf it, Home Made Toulouse Sausage
Steak Frites | $19
Grilled Hanger Steak, Béarnaise, EAT Truffle Fries, Market Salad
Nevermind’s Press Burger | $12 Grass-Fed Beef*, Home-Made BBQ Sauce, Aged American Cheese, EAT Truffle Fries
Roasted Lamb Loin | $28
Garlic, Thyme, Asparagus, Seasonal Cascadia Mushrooms & Goat Cheese Risotto
Beef Bourguignon | $21
All-Natural Grass Fed Beef simmered in Red Wine Sauce, with Local Roots Vegetables and Pearl Onions, Over Celeriac Puree
Grilled Pork Chop | $24
Creamy Twin sister Blue Cheese Demi-Glace Smashed Garlic Potato, Seasonal Veggies
Parisian Burger | $15
Grilled Half Pound Grass Fed Beef, Brioche Bun, BLT, Brie Cheese, Béarnaise Sauce, Served with EAT Fries
F ROM TH E S E A Grilled Prawns and Jumbo Scallop | $26
Porcinni Broth, Dungeness Crab and Dill Crème Fraiche
EAT Cioppino | $26
Penn Cove Mussels, Manila Clams, Prawns PNW Cod & Salmon, Veggies, Saffron Rouille,Artisan Bread
Pacific Northwest King Salmon | $24
Crispy Skin-On, Seasonal Ratatouille, Balsamic Drizzle, Infused Oil
Seared PNW Cod Crepinette | $19
Herb-Parmesan Crust, Spinach & Carrot Puree, Cascadia Mushroom & Crispy Kale, Glace
Peas, Fennel, Celeriac, Nueske Bacon Lardon, Pecorino Parmesan, Pappardelle
C O NTA C T
DE C O R U M
Dinner | Brunch | HH
1200 Cornwall Ave.
Brunch Sat - Sun: 9am - 2pm
Monday - Saturday: 4pm - 9pm Happy Hour : 4pm - 6pm 62 NorthSoundLife.com
Home Made Ricotta, Fontina and Goat Cheese Agnolotti | $19
Bellingham WA 4u2eat.com
Reservations: Yes Music: Live Thurs - Sat
The Filling Station A Burger Joint The Filling Station is your neighborhood burger joint located in historic Fairhaven that serves up gourmet beef burgers and Southern fried chicken burgers. We have a unique, selfserve, build your own Bloody Mary Station, traditional and boozy frappes, 9 local brews, craft cocktails, and cleaver appetizers. Our consciously sourced beef and chicken is served on buns from local bakery, Avenue Bread. All set in a playful environment filled with automobile and gas station memorabillia from times past.
JUMP S TARTS
BUR GE R S
Tuk Tuks | $7
The Thunderbird | $1075
Click & Clack Clucks #2 | $13
Rumble Strips | $7
El Camino | $12
Click & Clack Clucks #3 | $13
Hub Caps | $675
The Wrangler | $12
The Volt Salad | $1275
Mini Banh Mi, Vietnamese style pulled pork sandwiches House-made chicken tenders with BBQ and Ranch Deep fried pickle chips with ranch
Junkyard | $7
Big basket of fries and onion rings with dippin' sauce
Dip Sticks | $675
Fried zucchini strips with marinara & ranch
Classic cheesburger with American cheese & our Station Sauce Southwest Burger with avocados, pepperjack, Sriracha mayo & jalapeĂąos Double cheddar, bacon & pickles with BBQ aioli
Jaguar | $1350
Bacon bleu cheese burger with caramelized onion aioli
LAMBorghini | $1350
Lamb burger (beef/lamb blend) with herbed goat cheese & parmesan crisp
Southern-fried chicken breast with BBQ, cheddar, bacon & pickles Southern-fried chicken breast with avocado, bacon, arugula & ranch Mixed greens w/warm goat cheese medallions, cranberries, hazelnuts, beets & onion
The Prius Salad | $14
Black bean quinoa patty, mixed greens, avocado, tortilla strips & shredded mozz
The Gondola Salad | $14
Blackened salmon Caesar salad
C O NTA C T
DE C O R U M
Lunch | Dinner | HH
1138 Finnegan Way
Happy Hour : 2pm - 5pm
Everyday 11am â€“ 9pm
Bonefish Grill Seafood
Bonefish Grill is proud to be affiliated with Ocean Trust an award-winning ocean conservation foundation building science, conservation and industry partnerships for the sustainability of the oceans, as well as providing a link to sustainable fisheries, wildlife and the environment.
S E A FOOD S P ECI ALT IE S
FROM TH E LA ND Lily’s Chicken® | $1960
goat cheese, spinach, artichoke hearts and lemon basil sauce
Crab-Crusted Alaskan Cod | $2330
garlic and crab crumb dusted, topped with lump crab, white wine lemon butter sauce
Pecan Parmesan Crusted Rainbow Trout | $2330
artichoke hearts, fresh basil and lemon butter
Chilean Sea Bass | $2390
lightly seasoned and wood-grilled with your choice of Lime Tomato Garlic, Mango Salsa, Herb Pesto, or Pan Asian Sauce
Cold Water Lobster Tails Single Tail $1990 | Twin Tail $3290
H A ND-H E LDS & BO W LS
The Angler’s Sirloin Steak | $2030 6 oz center cut
Sirloin & Crab Cake Dinner | $2590 – upgrade to filet mignon add $750
6 oz center cut sirloin and a jumbo lump crab cake
Filet Mignon 6 oz $2630 | 8 oz $3040
Alaskan Cod with three warm tortillas, mango salsa, lime crema and shredded lettuce
Northwest Crab Cake Sandwich | $1690
jumbo lump crab cake with lettuce, tomato and red remoulade sauce
Spicy Tuna Bowl | $1760
USDA center cut
Bone-In Ribeye Steak | $3190 18 oz, steakhouse style
premium sushi grade, sesame-seared rare, avocado, sweet chile sauce, jasmine rice and passion fruit salsa
Alaskan Cod Fish & Chips | $1840
generous portion, served traditional tempura-style with tartar, french fries and malt vinegar on the side
5-6 oz lobster tail, seasoned and steamed, served with warm drawn butter
C O NTA C T
DE C O R U M
Monday -Thursday: 4pm - 10pm
2537 172nd St NE
Saturday: 11am – 11pm
Friday: 4pm – 11pm
Sunday: 10am – 9pm 64 NorthSoundLife.com
Blackened Baja Fish Tacos | $1590
Outback Steakhouse Australian-Inspired Steakhouse We pride ourselves on serving up variety; our unbeatable steak cuts are complemented by delicious choices of chicken, ribs, seafood, and pasta at a price for everyone. Our strategy? We’re the leader of the pack by emphasizing consistently high quality delicious food delivering a warm, welcoming environment.
S EAS ONE D & S EAR E D CL ASSIC C U TS
WOO D-FIR E GRILLE D S P E C IA LTY C UTS
Victoria’s Filet Mignon 6 oz $2399 | 9 oz $3199
Ribeye | $2699
New York Strip | $2699
Bone-In Natural Cut Ribeye | $3299
The most tender and juicy thick cut Full of rich flavor. Add mushroom marsala style for $199
Outback Center-Cut Sirloin 6 oz $1399 | 8 oz $2049 | 12 oz $2499
Center-cut for tenderness. lean, hearty and full of flavor. Add roasted garlic butter style for $199
Porterhouse | $3099
A flavorful strip and filet tenderloin together, 20 oz
BO LD C R E ATIO N S
12 oz, well-marbled, juicy and savory. Add smoky bacon bourbon style for $199
22oz, juicy, bone-in and extra marbled for maximum tenderness. Add smoky bacon bourbon style for $199
Slow-Roasted Prime Rib 8 oz $1999 | 12 oz $2599
Sirloin & Choice of Shrimp $1999 | 8 oz $2699 | 12 oz $3099 Our signature center-cut sirloin with four Grilled Shrimp on the Barbie or Coconut Shrimp
Filet Mignon & Lobster 6 oz $2999 | 9 oz $3799
A tender and juicy thick cut filet paired with a seasoned and grilled lobster tail
Classic Tenderloin Chopped Steak | $1399
Seasoned with an herb crust, served with au jus and hand-carved to order. choose either original roasted or wood-fire grilled. Based on availability
Our blend of tenderloin and chuck steak topped with sautéed mushrooms, grilled onions and Cabernet sauce. Served with homestyle mashed potatoes and fresh steamed broccoli
C O NTA C T
DE C O R U M
Monday - Thursday: 4pm - 10pm
478 Andis Rd.
Saturday: 12pm - 11pm
Friday: 4pm - 11pm
Sunday: 12pm - 9:30pm
Nicki's Bella Marina Burgers, Seafood, Steak Nicki's Bar and Grill features a casual friendly atmosphere for good times with a great water view along with some outstanding local micro brews, fresh seasonal local seafood and Washington state beef with local seasonal produce.
S A LAD S
SEAFO O D
H O T DO GS
Bay Shrimp Bacon Salad | $1599
Nicki's Fish & Chips | $1599
BBQ Pulled Pork Salad | $1499
Charbroiled Salmon | $1999
fresh mixed greens, red onions, wild bay shrimp and diced honey cured bacon
romaine, red cabbage, carrots topped with slow roasted BBQ pulled pork
B U R GE R S
award winning fish & chips hand dipped in tempura style batter and made to order 8oz wild alaskan salmon, handcrafted champagne caper sauce
2/3 lbs of ground chuck steak, honey cured bacon, mushrooms and American cheese
NY Steak | $1995â€“$2590
hand cut New York steak, charbroiled and brushed with real butter
BBQ Onion Burger | $1499
Rib Eye Steak | $2195â€“$2790
The Big Hot Texan | $1599
Slow Cooked BBQ Ribs Half Rack $1995 | Full Rack $2595
2/3 lbs of ground chuck steak, sauteed onions, our own BBQ sauce and gooey mayo 1/3 lbs of ground chuck steak, two onion rings, pulled pork, buff-a-q sauce and cheese
KIDS Kids Meal | $599
DE S S E RT Hard Ice Cream Milk Shakes $499
hand cut rib eye steak, charbroiled and brushed with real butter
Chocolate, Seasonal Berry, Vanilla or Coffee. Ask about ADULT milk shakes!
tender fall off the bone slow cooked BBQ ribs
C O NTA C T
DE C O R U M
Lunch | Dinner | HH
2615 S. Harbor Loop Dr.
Happy Hour: 3pm - 6pm
Monday - Sunday: 11am - 11pm
beef & pork 10 inch hot dog ready for topping of your choice
two kids chicken strips with fries or salad
Bacon Mushroom Cheese | $1499
Nicki's Gourmet Hot Dogs | $699
The Loft Restaurant + Bar
In a world of freeze-dried and processed pre-packaged foods, we strive to be the exception. From our fresh, locally caught salmon and halibut, to our cage-free organic eggs, we believe the ingredients make the dish. Our dressings, sauces and seasoning are all from scratch, with original recipes using fresh, local, organic products as often as the seasons allow. GF = Gluten Free | DF = Dairy Free | V = Vegetarian
Seared Ahi Salad (GF, DF) $1390
E AT A LI T TL E Avocado Fries (V) | $1190
sashimi grade Ahi tuna, pan seared to rare, sliced thin on a bed of greens
hand-sliced fresh avocado, dredged in flour & spicy sriracha-ranch batter
Roasted Beet Salad (GF, V) $1390
Salmon Cakes | $1390
house-roasted salmon with red bell peppers, capers, celery & herbed bread crumbs
organic field greens with tri-colored, oven roasted beets, goat cheese & more
Cilantro Lime Tacos | $1390
marinated flat iron steak thinly sliced, pan seared with lime, jalapeños & salt
BURGE R S & SAN DW IC H E S
Bacon Wrapped Prawns (GF) $1290 5 jumbo prawns wrapped in smoked bacon, deep fried with sambal honey dipping sauce
S O UP & S AL AD Crab Corn Chowder | $690 house made corn chowder with Dungeness crab
Southwest bean burger (V) $1390
house made patty with black beans, mushrooms, red bell peppers, corn & red onion
Smash Burger | $1650
petit filet mignon, bacon, onion, jalapeños, cheddar & Havarti cheeses
Chicken Avocado Melt | $1550
E AT A LO T Fish & Chips $1750 (Cod) – $2050 (Halibut) locally caught, beer battered & crispy fried
Pesto Prawn Linguini | $2490 jumbo prawns are butter sautéed & simmered w/ house made pesto infused Asiago
Butternut Squash Risotto (GF, DF, V) | $1890
classic risotto sautéed with butternut squash purée
Salmon Oscar (GF) Market Price
locally caught salmon, pan seared & topped with dungeness crab
Crab Ravioli | $2590
roasted chicken breast topped with hickory bacon, fresh sliced avocado & provolone
Dungeness crab, whole milk ricotta & three cheese blend with handmade ravioli
C O NTA C T
DE C O R U M
Lunch | Dinner
1801 Roeder Ave.
Friday & Saturday: 11am - 10pm
Monday - Thursday: 11:30am - 9pm
Sunday: 11am - 9pm
Good To Go Meat Pies Artisan Hand Pies
Enjoy a unique food experience. Fresh local ingredients cooked with care create a delicious variety of flavor options wrapped into in our buttery, flaky, crust. Baked from scratch our Pasties can be enjoyed hot or taken frozen for a quick convenient meal. Teaming up with many of Eversonâ€™s organic farms has helped make Good To Go a popular destination place. See website for Frozen Delivery to Bellingham City Residents.
PAS T IE S
BBQ Pulled Pork Pasty | $825
carlton farms natural pork, tyâ€™s bbq sauce, corn, onions, fresh cilantro
Beef Pasty | $825
meadow fed farms grass fed ground beef, potatoes, carrots, rutabaga, fresh parsley
Veggie Pasty | $825
mushrooms, potatoes, carrots, peas, onions, celery, green onions, fresh parsley
Pot Roast | $825
ale braised chuck, potatoes, carrots, gravy, green onions
Lamb Pasty | $895
colorado natural ground lamb, peas, carrots, onions, fresh parsley, fresh mint chicken, potatoes, carrots, peas, onions, celery, green onions, fresh parsley
Curry Chicken Pasty | $825
chicken, potatoes, peas, onions, yogurt, coconut milk, curry
Pork Empanada | $825
carlton farms natural pork, tomatillos, jalapenos, fresh cilantro, apple farms cheese
Thai Chicken | $650
coconut milk, mushrooms, red bell peppers, curry
Beef Borscht | $650
fresh cloud mountain farm apples
Key Lime Pie Tarts | $425
graham crust, fresh lime zest pie
Pecan Bars | $375
Blackberry Fruit Crisp Tarts | $395
blackberries, almond extract, butter, oats, brown sugar
Chocolate Espresso Cheesecake Tarts | $425
beets, greens, cabbage, carrots, potatoes, dill
espresso graham crust, chocolate, sour cream, chocolate coffee bean
Rosemary Potato Leek | $650 fresh rosemary, potatoes, leeks
Moroccan Peanut | $650
red bell pepper, tomato, rice, peanuts, chilli peppers
C O NTA C T
DE C O R U M
Lunch | Dinner
11am - 6pm
Tuesday - Saturday: Sunday, Monday: Closed 68 NorthSoundLife.com
Apple Turnovers | $375
shortbread, pecan, brown sugar, honey, cream
Chicken Pot Pie Pasty | $825
DE S S E RTS
305 Grover St.
128 W. Main St.
Reservations: No Bar: No
Maine Lobster Tail
Enjoy Fresh Northwest Cuisine and Live Music at the Lighthouse Bar & Grill Sea Scallops
Live Music Schedule:
Tuesday Jazz: 5 pm-8 pm • Wednesday Acoustic: 5 pm-7:30 pm Friday & Saturday Piano: 6 pm-9 pm • Sunday Jazz: 4:30 pm-7:30 pm Lighthouse Bar & Grill | Hotel Bellwether | One Bellwether Way, Bellingham, WA 98225 360.392.3100 | 877.411.1200 | www.hotelbellwether.com
GLOBALLY INFORMED REGIONALLY FOCUSED IMPECCABLY DETAILED
LOCALLY OWNED SINCE 1959.
privategardensdesign.com ph# (360)752-1333
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JANUARY 14—APRIL 10, 2017
Keep your home warmer in winter and cooler in summer with select, insulating Hunter Douglas shades. They’re the smart and beautiful way to help lower your energy bills.
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873 Hinotes Court A2 Lynden, WA
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ON QUALIFYING PURCHASES OF HUNTER DOUGLAS WINDOW FASHIONS
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JANUARY 14—APRIL 10, 2017
* Manufacturer’s mail-in rebate offer valid for qualifying purchases made 9/17/16 –12/12/16 from participating dealers in the U.S. only. For certain rebate-eligible products, the purchase of multiple units of such product is required to receive a rebate. If you purchase fewer units than the required multiple you will not be entitled to a rebate; partial rebates will not be Keep awarded. Offer excludes HDOrigins and Nantucket™ Window Shadings, a collection of Silhouette® Window Shadings. your home warmer *Manufacturer’s mail-in rebate valid for qualifying purchases made 1/14/17–4/10/17 participating dealers inSubject theand U.S. only. For rebate-eligible the purchase Rebate will be issued in the form of a offer prepaid reward card and mailed within 6 weeks of rebate claim from receipt. Funds do not expire. tocooler applicable law, a $2.00 monthly feeproducts, will be assessed against card balance 6 months after card issuance and in winter in certain Russell's Window Covering multiple units of such product is required to receive a rebate. Rebate be issued in the form. form of a prepaid reward card mailed withinAll6 trademarks weeks of rebate claim are receipt. Funds of Hunter Douglas or their respective each of month thereafter. Additional limitations may apply. Ask participating dealerwill for details and rebate ©2016 Hunter Douglas. Alland rights reserved. used herein the property 873 Hinotesowners. Ct Ste 2 summer with select, ~B
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HABITAT Home Remodel Tips and Tricks · Featured Home
North Shore Remodel WRITTEN BY REBECCA THARP
e are recent arrivals from the Midwest. Our design choices are influenced by a shared Scandinavian heritage and nostalgic fondness for the shingle-style water-front home we left behind in Minnesota. So, embracing the Pacific Northwest modern was a challenge — a 180 degree stylistic about-face. And, as you can see, oursw was not entirely a successful conversion. We couldn’t shake off our past entirely. The end result may seem a bit eclectic, but the transformation of this once tired and gloomy house into a bright and happy lakeside retreat is a story worth sharing. Collaborating on this project: A resourceful local architect, who untangled and cleverly re-formed the awkward exterior façade and multilayered decks; Interior design by myself, and major contributions from local carpenters and tradesmen and women — who offered thoughtful and often brilliant, budgetminded solutions. Construction phases started in spring 2015 and continued to summer 2016. Architect | Zervas Group Contractor | Moceri Construction Photographer | Rebecca Tharp
… continued on next page
HABITAT Featured Home Banks of shimmering windows reflect trees and sky, while the covered deckâ€™s naturalwood ceiling adds a warm look and inviting atmosphere to off-season grilling.
High ceiling and lots of natural light make the main living area a place for gathering and outdoor gazing.
Cable railing lends a contemporary look and airy touch to this interior staircase.
French doors that open to the deck outside not only usher in light but make the bedroom feel more expansive.
The denâ€™s dark wood and cozy atmosphere make it a comfy retreat when weather turns cold and rainy.
BEST PROPERTIES ON THE MARKET This month: Another kind of waterfront
1. SEMIAHMOO Knowing the view from your kitchen sink will never change is a priceless commodity in today’s high-tech fast paced world. This gracious custom estate overlooks Turnberry pond. This park like setting is peaceful and serene in a gated neighborhood and faces due south with a sparkling lighted fountain. With building costs going up this home is irreplaceable! Current owner has updated and remodeled the mechanical systems and interior finishes – from the new Wolf range to custom lighting. Mature landscaping offers a one of kind setting, making this home better than new! $839,900, 8849 Goldeneye Lane, Blaine, MLS 1064409
Vancouver Blaine | Semiahmoo
2. SEMIAHMOO Simply stunning, timeless architectural design, integrates the beauty of the outdoors with the interior space makes for a showcase single story home. Master gardener landscaping creates an ambiance as you approach the custom front doors. Beautiful use of cherry wood, natural stone, custom built-ins. Simple open design allows for excellent use of space. $749,900, 8687 Great Horned Owl Lane, Blaine, MLS 1020145
3. SEMIAHMOO Private and protected, this unique location offers a one of a kind opportunity to own a home overlooking 2 acres of green space with pond. This single owner custom built home was designed with care and has been masterfully maintained. Complete with a welcoming entry, comfortable great room, a friendly kitchen and ideal butler’s pantry/mud room, so needed in the PNW — this floor plan is timeless. Main floor master with den, 2 private guest suites, 3 car garage, and surprise bonus room! $579,900, 5370 Golden Eagle Lane, Blaine, MLS 1068008
Whatcom County...Even when it rains, I shine! Managing Broker 360-815-4718 kathystauffer.com
A Farmhouse Fix WRITTEN AND PHOTOGRAPHED BY TANNA EDLER
rom farmhouse chic to modern ranch, we have created a new style that has become the current trend by combining looks from the HGTV show "Fixer Upper" to organic, reclaimed basics that work in a rustic lodge or urban downtown loft. This rural remodel was a hit — just ask the number of people that are posting and sharing pictures on social media. This obvious remodel-in-the-making and now boasts a bright and airy space while maintaining that cozy farmhouse feel. When we were approached with the opportunity to redesign this 1950s home, we were faced with a less-than-functional kitchen, obsolete appliances, an outdated main bath and laundry, dingy linoleum floors, and minimal storage space. The design team stripped the kitchen down to the studs, removed a wall hiding the dining room, then knocked down the original fireplace structure to create a walk-in pantry. The result was a fresh kitchen remodel that preserved plenty of original charm. Our clients now have proper flow while doubling the space for entertaining and storage. The main bath and laundry were both enjoyable spaces to add a nod of whimsy. Honestly, the reclaimed wood wall treatment above the vanity may have the most ‘Likes’ to date. To reflect the home’s classic country charm, we choose design elements with a vintage feel: oil-rubbed bronze knobs and pulls, old school light fixtures, sliding barn doors, and a few rustic metal signs. In the kitchen, a fireclay apron sink with gray-honed quartz countertops contrast nicely with the fresh white cabinets, while the glass subway backsplash ties everything together with a glamorous highlight. Stealing the show, however, is the stately custom hood that attractively hovers over the commercial duel fuel range. Throughout the home are gray-kissed walls and many textures and finishes. For these football fans, the Seahawk pressed image on the concrete countertops in the bar area just might be my favorite! During this 12-month process, everything wasn’t as smooth as it may sound. Changes in plans, delays on products, and items damaged in transit are just a few of the obstacles we all had to overcome. Our design meetings over a card table with the microwave being the only means of cooking is an example of the commitment that must take place prior to taking on such an adventure. As an interior designer, it is my job to help the client see to the end of the tunnel. Through floor plan and furniture sketches, shopping trips to the tile and paint store and delivering décor samples; we made it! For the final stages, I brought my design team to complete the entire project. We hung frames on their photo gallery wall, placed the custom live-edge shelves and one-of-a-kind coffee table in the family room, and finished their tablescape in the formal and casual eating areas. We covered upholstered bench cushions and fluffed down pillows on the new custom window seats, decorated the cocktail bar, organized the walk-in pantry, and finished each room with unique pieces of wall art that spoke to the house. From the conceptual design in the beginning to the final touches in the end, this was a head-to-toe project with not one detail left behind. With many people to thank, this farmhouse fix was fixed perfectly.
AT COSMOS BISTRO Featuring Portteus Vineyards & Winery
Saturday March 4th, 1pm–3pm Dan “The Wine Guy” Radil will pair fantastic wines from Portteus Vineyards & Winery with their perfect small plates from Cosmos Bistro’s Chef/Owner Cinnamon Berg.
$45 for tickets
Tickets can be purchased online in advance or at the door the day of the event.
Ticket Price Includes: • Swag Bags • Live Raffle • Keepsake Wine Glass Visit Bellingham Alive’s Facebook page or SpringSipsCosmosBistro. eventbrite.com for info and tickets
DINE 8 Great Tastes · Dining Guide · Mixing Tin · Sip
Sipping Local Spirits Valley Shine Distillery WRITTEN AND PHOTOGRAPHED BY CATHERINE TORRES
uring Prohibition, Ben Lazowski’s grandfather worked as a bootlegger for infamous gangster Al Capone. Young Ben grew up hearing stories of his grandfather’s adventures (with certainly a few misadventures) and exploring secret passageways in this grandfather’s Chicago home. It’s ironic that years of alcohol prohibition could spark a fascination with the stuff decades later. Ben teamed up with his wife Stacey to begin distilling as a hobby in 2010. The couple spent two- and-half years developing the product line, paying special attention to quality and details. They use locally sourced ingredients in their small batch operation, making for a full-on Washington product. Ben explained why spirits manufacturing is better in smaller quantities, “Small batch means you can take more care in the quality of a product. You’re not focused on the volume, so you can pay more attention to detail.” … continued on next page
Currently, they make seven varieties of small batch spirits to include Ascension Vodka with its clean, smooth finish, and the popular Benjamin’s Bourbon with hints of vanilla and spice. Try their Red X Gin in a Gibson, or sip a glass of aniseflavored Spider Bite Liqueur. They sell bottles of spirits along with accessories in the Valley Shine Distillery and in select local markets. The Lazowskis opened Valley Shine Distillery in April 2016, and we’re glad they did. Ben’s background is general contracting, so he took charge of the five-month remodel in the 100-year-old building. Ben and Stacey, a buyer for a large retailer, oversaw all the design components, making the space a reflection of the duo. Find yourself in the downtown Mount Vernon storefront and take a seat at the bar. On a sunny January afternoon light filters into the large windows showcasing the storefront’s clean lines, unfinished hardwood floors, red-brick wall, industrial accents, and sliding barnyard door. An intoxicating scent of chocolate cake baking mingles with toffee liqueur and hangs in the air, a clear indication that the chef is preparing desserts for the evening. A few uncluttered shelves hold cocktail making supplies, tee shirts, and bottles of Valley Shine spirits, all for sale. It doesn’t need to be evening to enjoy a cocktail. Choose from an array of unique and traditional cocktails, or a tasting flight to sample all of Valley Shine’s spirits. Recently added to the menu are tapas, small entrees, and desserts to munch
on, allowing you to savor cocktail after cocktail without hunger pangs. Ben and Stacey began distilling as a hobby, but took on a larger mission, to offer residents “a higher-quality spirit at a reasonable price made by someone in the community.” They want to expose local community members to locally made high quality spirits and educate patrons on the distilling process. They hope to grow along Western Washington, setting their sights on Snohomish and King county this year. They are working towards hosting larger events, for example a special four course Valentine’s Day dinner with seating at 5 p.m. and 7:30 p.m. Space is limited so call to make a reservation. Want to know more about what you’re drinking? Ben and Stacey gladly take customers on a quick tour of the on-site distillery and offer tasting samples if you’re curious about a certain spirit. They also host in-depth and group tours with advanced notification. It sounds like a unique outing for a spirit lover’s next birthday. As for personalized recommendation, Ben likes sipping on an Old Fashioned, and they keep it classic here to let the bourbon shine: bourbon, bitters, and orange zest. We’re sure Al Capone would approve. 320 S. 1st St., Mount Vernon 360.588.4086 valleyshinedistillery.com
DINING KEY . . . . . . . . . . . . . . up to $9 . . . . . . . . . . . . . $10–19 . . . . . . . . . . . . $20–29 . . . . . . . . $30 or greater . . . . . . . . . . . . Breakfast . . . . . . . . . . . . . Brunch . . . . . . . . . . . . . . Lunch . . . . . . . . . . . . . Dinner . . . . . . . . . Family-Friendly . . . . . . . . . . . . . Takeout . . . . . . . . Outdoor Seating . . . . . . . . . . Reservations . . . . . . . . . . Happy Hour . . . . . . . . . New Review See all our restaurant reviews on our Eat and Drink tab at northsoundlife.com
SAN JUAN DOE BAY CAFÉ American 107 Doe Bay Rd., Orcas Island 360.376.2291, doebay.com Whether you’re heading toward the San Juan Islands or don’t mind taking a trip for an unbelievable meal, be sure to make reservations at the ever-popular Doe Bay Café. Owners Joe and Maureen Brotherton have stuck to their philosophy of taking good care of their visitors by providing world-class seafood and vegetarian dishes. Choose from breakfast, lunch, and dinner selections such as Huevos Rancheros with free range, organic over-easy eggs with black beans on griddled corn tortillas, Goat Cheese French Toast, or the Pan Roasted Troller Point King Salmon. THE FREELAND CAFÉ American/Hawaiian 1642 E. Main St., Freeland 360.331.9945 For more than 35 years, The Freeland Café ha s been serving Whidbey Island locals a dawnto-dinner menu of American breakfast classics with a mix of Hawaiian flavors. A stack of three savory pancakes stuffed with delicious, sweet blueberries marks a signature favorite among the carb-craving regulars, while a hearty egg breakfast with crisp, sizzling bacon charms away the hunger of nostalgic hometown diners; add Hawaiian-style rice with Spam and gravy for a more exotic breakfast alternative. Lined with ceiling-high windows and an eclectic mix of artwork, The Freeland Café offers a generous seating area situated adjacent a popular bar of the same name. Sit back and enjoy the aroma of warm syrup and
coffee, and the friendly chatter of neighborly patrons, as you dine back to a simpler time.
and the beer menu features several local craft brews. Their grappa selection does the Italian cordial the justice it deserves.
PRIMA BISTRO French GREEK ISLANDS RESTAURANT Greek
201 1/2 First St., Langley 360.221.4060, primabistro.com A quintessential South Whidbey dining experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. Fried Spanish Marcona Almonds arrive steaming hot, glisteningly crisp and in a glory of flavor — and just in time a glass of Pinot Grigio. The selection of reds and whites offers options for connoisseurs of every stripe, along with a full bar. The Burgundy Snails in Herb Butter taste delightfully creamy, with an uncharacteristically soft, yet enjoyable texture. The Bistro Burger is a juicily grilled patty of Oregon beef, topped with a deliciously thick slice of melted white Cheddar; a burger made in heaven! For fabulous food, elegant ambience and world-class views, be sure to visit the Prima on your next visit to Whidbey Island.
SKAGIT 13MOONS AT SWINOMISH CASINO & LODGE Seafood/Steak
12885 Casino Dr., Anacortes 360.588.3800, swinomishcasinoandlodge.com Located within the casino, 13moons is sure to catch your attention. Situated on the waterfront, 13moons has a warm and inviting lodge atmosphere. The menu offers a wide variety including first plates, entree salads, seafood, and steaks. We started our meal with generous pours of wine, then moved on to the roasted beet salad. I am always skeptical of this dish, as it needs to be just right, and they did not disappoint. The filet mignon was cooked to perfection and mouth-watering. This is a great choice for an evening out. You will walk away satisfied, and you’ll understand why it is becoming the go-to place for locals and visitors alike. IL GRANAIO Italian 100 W. Montgomery St., Ste. 110, Mount Vernon 360.419.0674, granaio.com Chef Alberto Candivi arrives at Il Granaio in downtown every morning to make the day’s pastas by hand, sculpting basic ingredients into the building blocks for lavish, rich Italian dishes served throughout the day. When the ingredients call for a lighter hand, his restaurant also turns out reserved, delicate dishes. Il Granaio is a practice in the intricacies of cuisine, displaying the best flavors Italian food has to offer. With more than 30 items on the entrée menu, the list can be quite daunting. Il Granaio’s dessert menu is just as lush as the entrée menu. The wine menu is expansive,
2001 Commercial Ave., Anacortes 360.293.6911 Some of the very best Greek food in our area, Greek Islands does not disappoint. Enjoy favorites like mousaka and souvlaki from the versatile and excellent menu. The food is incredible, the service warm, and the restaurant is inviting. SEEDS BISTRO Regional NW 623 Morris St., La Conner 360.466.3280, seedsbistro.com Seeds Bistro in La Conner is a celebration of the fresh bounty of food offered in Skagit County. It offers simple dishes that highlight the fresh, exciting ingredients found throughout the Pacific Northwest. The menu features local selections rotated with the seasons. The macaroni and cheese features Northwestfavorite Cougar Gold cheese with a buttercrumb crust. Burgers are juicy, cooked perfectly, and served on homemade potato buns with the smallest bit of crunch and a fluffy interior. The whole family can enjoy Seeds’ offerings — comfort foods satisfy children’s desires while more intricate food items appease fastidious palates. TRUMPETER PUBLIC HOUSE Gastropub 416 Myrtle St., Mt. Vernon 360.588.4515, trumpeterpublichouse.com The Trumpeter is an ideal combination of high-end, fine dining, and English pub variety. Try traditional pub selections like shephard’s pie, fish and chips, or more unique choices like pork tenderloin complemented with an apricot-honey glaze or crab mac and cheese with a creamy Gruyere sauce and wild-caught crab. Additionally, the Trumpeter looks to accommodate all tastes with the option to make any dish gluten free. Of course, a gastropub isn’t complete without beer. Trumpeter has 18 taps of local and European brews. There’s also a fine selection of wines and other drink choices.
DINE Restaurant Review
ANTHONY’S HEARTHFIRE GRILL Steak/Seafood 7 Bellwether Way, Bellingham 360.527.3473, anthonys.com Anthony’s Hearthfire Grill serves the same quality food we’ve come to expect and love from Anthony’s other restaurants. The Hearthfire menu speaks to the everyday eater, not just the special occasion treat of Anthony’s. Seasonal items, like peaches or huckleberries in the summer, complement salads, entrees and drinks. Steaks, seafood, and items on the Woodfire rotisserie round out the selections. ARTIFACTS WINE BAR Eclectic 250 Flora St., Bellingham 360.778.2101, artifactswinebar.com
Sally’s Secret Saigon Sally’s WRITTEN BY ASHER KING
rom the outside of the shop on the corner of 11th and McKenzie, you might miss the gem that is Saigon Sally’s. Formerly known as Jimmy’s Vietnamese Sandwich Shop, the restaurant, off the beaten path as it is, doesn’t necessarily beg for attention. It’s only once you step inside that you start to see its appeal. The menus are long, bright pink affairs that are printed out and stacked up along the counter. Aside from drinks, there are only eight items on the menu. “There were more when I bought the place,” Brian McDonald, the new owner, said from across the counter. He has since pared it down to the more popular items. Taking a seat, you’ll start to see even more of Sally’s colorful affair. The walls might be grey, but the ceiling is awash in color. Butterflies, colored and
patterned in every imaginable way, hang from the ceiling, broken up only by delicate looking glass chandeliers. While you get distracted by the scenery, McDonald may just flit back and forth between your table and the food being prepared. He’s diligent when it comes to his duties, bringing sauces, water (flavored with lemon), utensils, even a bowl of candy. While the service is the most commendable part of Saigon Sally’s, that doesn’t mean the food is lacking in any way. The meat in the pho was well seasoned, and the broth had the perfect level spice: just enough to feel it. The Vietnamese sandwich, on the other hand, was the perfect marriage between sweet and spicy. The sweetness of the carrots mixed well with the spice of the jalapeños, and made it impossible to resist going in for another bite. As the menu will point out, all dishes are served spicy. Be forewarned if that doesn’t agree with your palate. All in all, the experience of dining at Saigon Sally’s was a memorable one. While the initial bleakness of the shop may be off-putting, don’t let it fool you. The restaurant has many surprises up its sleeves, and the food delectable. 1323 11th St., Fairhaven
Artifacts’ goal is to create an experience with wine tastings and light nibbles. Inside, tall shelves of wine bottles overlook intimate tables. The covered outdoor patio allows for large groups to settle in, or a couple to snuggle in the corner. Space heaters keep the area comfortable even in the cooler months. Artifacts cares a great deal about the products they pour into every glass. Artifacts isn’t just about wine. They have an espresso machine and offer small breakfast options like scones, yogurt, and waffles. ALOHA POKE Hawaiian 1102 Harris Ave., Fairhaven 360.922.7494, alohapokefairhaven.com Take a personal trip to the islands when you bite into Aloha Poke’s concoction called a poke bowl. The fish, doused in a unique blend of sauces, is piled onto a bed of homemade sushi rice. Despite the simplicity of the entrée, customers can garnish their bowls with additional condiments such as furikake, a Japanese nori seasoning. Stop by for a taste of aloha. AVENUE BREAD Deli Downtown Cafe 1313 Railroad Ave., Bellingham, 2301 James St., Bellingham 2020 Humboldt St., Bellingham 444 Front St., Lynden 360.715.3354, avenuebread.com With several convenient locations in Bellingham and a location in Lynden, Avenue is one of Bellingham’s favorite lunch spots. Fresh ingredients make these sandwiches unusually good — the bread is made in-house, and the vegetables and meat are all of the highest quality. Avenue also offers one of the freshest, best breakfast sandwiches around — the Eggenue.
CHINUK AT FOUR POINTS BY SHERATON Steak/Seafood
714 Lakeway Dr., Bellingham 360.671.1011, fourpointsbellingham.com The specialties on the menu at Chinuk include the Ahi tuna burger, fish-n-chips, grilled king salmon, and farro salad with mango. The burger deserves special mention — tender, juicy, and perfectly crafted. Chinuk also has an excellent selection of wine and local brews on tap. But its biggest attribute is its versatility. It’s perfect for a family on the road, a business lunch, or an intimate dinner out.
CRAFT COCKTAILS - FINE WINES - MICROBREWS
Galloway’s Cocktail Bar, nestled in the heart of Fairhaven
THE COPPER HOG Gastropub 1327 N. State St., Bellingham 360.927.7888, thecopperhog.com Gastropubs are known for having pub fare with high-class style and high-class food, and that’s exactly what you’ll find at The Copper Hog. You can also find classic pub favorites like fish and chips, bangers and mash, and poutine, as well a less-routine pub grub such as Ramen soup or ahi prepared a variety of ways. The Copper Hog also has a wide variety of beer, including local and organic brews. The menu changes seasonally. You’ll want to go back often so you can enjoy everything the menu has to offer.
Cocktails, tasty bites, and sweets, served daily after 3:00 gallowayscocktail.bar | 360.756.2795
1200 10th St Suite #102 CULTURE CAFÉ Eclectic 210 E. Chestnut St., Bellingham 360.224.2974, kombuchatown.com
BEST of the
This inviting, comfortable place has been known for years for its kombucha. All the items are prepared in-house with the exception of bread, which is made by Bow-based Breadfarm. Culture Café’s menu reflects a great deal of care and integrity. Culture Café is a come-as-you-are restaurant serving fantastic food, with friendly and helpful employees.
D’ANNA’S CAFE ITALIANO Italian 1317 N. State St., Bellingham 360.714.0188, dannascafeitaliano.com If you’re looking for good Italian food without having to resort to a national chain, D’Anna’s may be the place for you. The emphasis here is on the food, not the frills. The restaurant stands out in many ways, but D’Anna’s delicious, homemade pasta is what really makes it special. DIRTY DAN HARRIS Steakhouse 1211 11th St., Bellingham 360.676.1087, dirtydanharris.com The “dirt” on Dirty Dan Harris? In a word: excellent. The steakhouse provides warm, friendly waitstaff, quaint historic surroundings, and superb food. Most of the waitstaff have worked here for years — and it shows in their enthusiasm for your dining experience. The
filet mignon is Dirty Dan’s signature entree. You won’t be disappointed. Leave room for dessert, however, because the selections are dangerously good.
Galloway’s Cocktail Bar Galloway’s Kilt INGREDIENTS: Evan Williams Bourbon, Laird’s Apple Jack, Pama, St. George’s Spice Pear Liqueur, bitters, $12
EAT French 1200 Cornwall Ave., Bellingham 360.306.3917, 4u2eat.com The combination of fresh, local produce, fish, meat, and spirits combine beautifully with classic French cooking at this chic and tasty restaurant. The atmosphere is urban charm, and the service is unparalleled. FILLING STATION American 1138 Finnegan Way, Bellingham 360.715.1839, fillingstationnw.com The 1950s vibe resonates within the walls of this all-American burger joint. From the antique gas pump to the car memorabilia lining the restaurant, The Filling Station is Fairhaven’s newest go-to spot to satisfy your hunger. With names like The Chevy Pickup, The Mustang, and the Thunderbird, the menu provides different burger selections along with appetizers like Dip Sticks (deep-fried zucchini strips), Hot Rod (food long hot dog) or the Junkyard (classic, onion, and tire fries). THE GRILL Greek 1155 E. Sunset Dr., Bellingham 360.306.8510, thegrillbellingham.com A peek into The Grill’s kitchen will reveal the lamb rotisserie, which awaits carving for your order of a Traditional Gyro. The tzatziki sauce is creamy and refreshing without being overpowering. The pita is crisp-grilled and holds up well to the moisture of the sauce. The chicken gyro sports very nicely grilled lean chicken. But perhaps the best dish is the crisp-fresh Greek salad with olives, feta, and a Greek dressing that is neither too garlicky nor bland.
s Fairhaven’s newest establishment (Dec. 28), Galloway’s Cocktail Bar, part of The Village Inn, somehow manages to warm the soul with this chilled drink on a frigid winter night. Galloway’s Kilt evokes autumn with its Apple Jack, inhaled as much as tasted, and a lingering bourbon finish. No wonder it’s the bar’s best seller so far. General manager Alli Sutherland,
a mainstay in Fairhaven hospitality circles, said the nice bright flavor reminds her of the hot cider of fall. Her trick of twisting a wide zest of orange over the drink, rather than on the glass’s rim “wakes your nose up first.” It’s a welcome touch in winter, when fresh citrus and warm days seem far away. 1200 10th St., Ste. 102, Bellingham 360.594.7985
HOMESKILLET American 521 Kentucky St., Bellingham 360.676.6218, homeskilletinsunnyland.com Owners Tina and Kirby named their restaurant after one of their favorite lines in the movie Juno, when the main character calls a store clerk “homeskillet.” The skillets on their menu came afterward, but are now one of the eatery’s most popular items. A small skillet is filled with perfectly-fried potatoes, eggs and toppings you choose. Try Tina and Kirby’s personal favorite: the poutine, home fries smothered in traditional gravy, topped with fried eggs and cheese. Homeskillet can’t be beat with its friendly service, colorful atmosphere and ultimate comfort food.
KURUKURU SUSHI Japanese/Sushi
11 Bellwether Way, Bellingham 360.392.8224, kurukurubellingham.com KuruKuru Sushi, which translates to “go around Sushi,” offers not only a good meal, but a good experience. Some of the offerings, like the Dynamite roll, are lightly tempura fried before being put on the conveyor belt to travel around the restaurant to hungry patrons. More traditional, classic sushi, like the raw salmon (which is buttery and delicious) also travels on the belt. A variety of non-fish related faire, like gyoza, egg rolls, and desserts are also offered. If you don’t see something you like, the chefs behind the counter will gladly make something for you.
The following selections have made it past our taste bud test and into our top eight this issue. Step out and give them a try, you won’t be disappointed.
MAGDALENAS Crêperie, European 1200 10th St., Ste. 103, Bellingham 360.483.8569, magdalenascreperie.com Paris, London, New York, Vancouver, and Bellingham have them — little shops where the aromas of sweet and savory crêpes, custom sandwiches, and hot soupe du jour fill the air. With a formidable selection of crêpes, it’ll take more than one trip to decide which is better, sweet or savory. But at this eatery, it is criminal to pass up the sweet little numbers filled with velvety smooth vanilla-flavored cream cheese, white chocolate and your choice of fresh fruit. A crêpe option for every crêpe craving.
Traveling? Need of a quick bite to stave off motion sickness? Pair one of Coffee Junction’s hot panini wraps with an espresso, sit back, and enjoy the ride.
MI MEXICO Mexican 241 Telegraph Rd., Bellingham 360.647.0073 Mi Mexico’s reputation as one of the local favorites among Mexican food lovers is well deserved. The experience starts with a warm, friendly, professional waitstaff in an enjoyable, upbeat atmosphere. And from there, Mi Mexico separates itself from the competition with a choice of traditional and non-traditional Mexican dishes that few Mexican restaurants in the Pacific Northwest offer, all made with the freshest of ingredients available. From your first bite of Mi Mexico’s homemade salsa to the last bite of your main entree or dessert, you will already be planning your next visit.
THE MILL BISTRO AND LOUNGE French 655 Front St., Lynden 360.778.2760, themilllynden.com The Mill is the type of place where one could spend a full afternoon grazing on cheeses, sipping cocktails, and enjoying a good book. The bistro-like atmosphere gives the restaurant a European vibe without losing the welcoming small-town service of quaint Lynden. The menu is full of bistro plates like fresh salads, panini, soups, and, of course, meats and cheeses.
There’s a lot to love at KuruKuru Sushi, but Japanese cuisine aficionados will delight in the gooey, burst-in-yourmouth goodness offered by the restaurant’s Takoyaki, or octopus balls.
El Gitano is just one of many authentic Mexican restaurants in Bellingham, but their macho burrito, slathered with delicious guacamole, makes it a strong contender for best in town.
You can never really go wrong with cajun food, but if you’re looking to be extremely right, pop down to Bayou on Bay and warm up with a bowl of the spicy and savory prawn étouffée.
Nothing quite says warmth like a pot roast on a cold day. Rather than tiring yourself out with cooking your own, drop down to Man Pies and pick up their braised beef rendition of the classic pasty. It tastes just like Sunday dinner with grandma. Guacamole on a burger is a fairly commonplace trend now, but few pair it with the spice and zest of pepper jack cheese and salsa like the Santa Fe Burger does. Pick up this delicious, messy delight at Extreme’s Bar and Grill. Few things mix together as perfectly as sour cream, tender beef, flavorful mushrooms, and a splash of red wine. You can find this delicious beef stroganoff dish during dinner time at the charming Skylark’s Hidden Cafe. If you’re in a crunch for a delicious appetizer, or just want a snack to get you through, swing into QQ Li’s. Packed full of crabmeat and cream cheese, the crab rangoons are a crispy delight that are perfect for any occasion.
Sips of the Season 9 Restaurant and Dynasty Cellars WRITTEN BY LISA KARLBERG | PHOTOGRAPHED BY DEAN DAVIDSON
n a cold winter day is there no better way to spend the afternoon than attending a winepairing tasting? In our minds, no, and January 7th was no exception. Bellingham Alive held its ninth Sips of the Season wine-pairing event at 9 Restaurant, located in the North Bellingham Golf Course club house. Executive Chef Nick Moss delighted our attendees with small bites that were perfectly paired with wine supplied by Dynasty Cellars. Starting off the afternoon, Dan “The Wine Guy” Radil shared some amazing background on Dynasty Cellars owners Peter and Olga Osvaldik and how they immigrated to the United States from the Slovak Republic. They grabbed a few personal belongings and left behind their home, family and friends to make their way to a better life. Raised by a family of winemakers who dated back to the Roman Empire, Peter and Olga produce award-winning wines that will delight your palette.Mostly known for their Bordeaux varietals, Syrah, Zinfandel and Tempranillo, they also produce pleasant whites. On the following pages you will find the wine and food pairings our attendees enjoyed. Look for our next Sips of the Season wine-pairing event of March 4th at Cosmo Bistro. Special thanks to our sponsors Northwest Honda, Dynasty Cellars, 9 Restaurant, Dan “The Wine Guy” Radil, and to the many companies that provided us with items for our swag bags, enjoyed by each attendee. We appreciate your partnership and support of Bellingham Alive magazine. For details on our next Sips of the Season event, visit northsoundlife.com.
Sips of the Season
Riz Croustillant avec Guimuave & Mousse du Chocolat + 2013 Amabile Late Harvest Zinfandel
Smoked Pork Belly with Sweet Hot Mustard + Irresponsible NonVintage Red Wine Blend
Mocha-Crusted Beef Tenderloin on a Gorgonzola Crisp topped with Caramelized Onions + 2013 DCM Merlot
Chili-Lime Prawns on an English Cucumber with Spicy Cream Cheese + Dynasty Cellars 2015 Riesling
DINE Dining Guide THE STEAK HOUSE AT SILVER REEF HOTEL C ASINO SPA Steak/Seafood 4876 Haxton Way, Ferndale 360383.0777, silverreefcasino.com This award-winning restaurant offers elegant dining and an intimate atmosphere. Primegrade steaks are broiled at 1,800 degrees to lock in the natural juices and finished with a special steak butter. The wine list is ample and recognized for its quality by Wine Spectator. This dining experiences rivals any of the bigtown steak houses in quality and service without the big-city price tag. MYKONOS Greek 1650 W. Bakerview Rd., Bellingham 360.715.3071 mykonosrestaurantbellingham.com Pita bread is pita bread, right? Not at Mykonos. If you order a starter of hummus, prepare your tastebuds for slices of pita bread heaven. If you consider yourself to be a connoisseur of Greek cuisine, try the traditional Greek salad as a litmus test. You won’t be disappointed. It is delightfully fresh and light and a meal by itself, with perhaps the best feta dressing west of Athens. Should you still be hungry, your main course options include the traditional Greek spin on veggie, lamb, chicken, steak, and seafood prepared with rice or pasta. Mykonos offers excellent value for the price. Pheidippides would be proud.
the India Pale Ale. The opening taste is a strong citrus flavor, but is quickly dissolved by the aggressive bitterness, making it a quite enjoyable beer to accompany a slice of their homemade pizza. The pizza crust is made fresh daily with a hint of beer. The sauce is well-balanced with tomatoes and spices. Made with fresh vegetables, meats and cheeses, there is nothing not to like about this pizza. ON RICE Thai 209 N. Samish Way, 360.714.9995, Bellingham 2200 Rimland Dr., 360.738.9995, Bellingham 1224 Harris Ave., 360.676.9995, Bellingham onricethai.com Ask any college student: On Rice is the place to go in Bellingham. With its affordable lunch specials and three locations around town, it’s easy to enjoy one of On Rice’s many flavorful Thai dishes. A classic Thai favorite, Pad Thai, is interpreted well here. It’s sweet, without being overpowering, and has just enough spice to balance the dish out. All dishes are available with chicken, pork, beef, seafood or tofu and can be made as spicy as you want them to be, between one and four stars. ÖVN WOOD-FIRED PIZZA Pizza 1148 10th St., Fairhaven 360.393.4327, ovnwoodfiredpizza.com The clean lines and urban upscale atmosphere of this pizza restaurant promises some very good food — and they deliver on that promise. They also serve crispy salads and excellent cocktails. Dining here is a perfect way to spend an elegant lunch or intimate dinner.
If you love pizza, then you’re going to love New York Pizza and Bar. Not just because of the crispy, handmade dough (made fresh daily) or because of the fresh, high-quality ingredients, or the amount of them that top each slice. But because New York Pizza is the master of pizza diversity. Anything you want on a pizza you’re likely to find here. Regardless of what you order, expect to be more than satisfied. There’s also a full bar and great happy hour selections.
Mount Baker Highway is home to a plethora of dining options, but at the North Fork Brewery you can get beer, pizza, tie the knot, and visit the beer shrine all under the same roof. The brewery produces relatively small batches of beer, 109 gallons, keeping the beer fresh and the options changing. Their staple is
THE RUSTY WAGON American 6937 Hannegan Rd., Lynden 360.354.5236, rustywagon.com The menu of The Rusty Wagon overflows with options. Breakfast is served until 2 p.m. every day and has diner favorites like biscuits and gravy and French toast. Burgers are clearly their specialty. Both the dinner and lunch menus have burgers, gourmet burgers, and chicken burgers, all served with soup, salad, fries, or waffle fries. Beyond the catch phrases and cowboy hats, the Rusty Wagon is a familyfriendly place to grab a burger. SCOTTY BROWNS North American Cuisine 3101 Newmarket St., Bellingham 360.306.8823 brownsrestaurantgroup.com/scottybrowns Scotty Browns offers an edgy, energetic ambiance, a varied menu of mainstream and upscale creations, and excellent drink options for all ages. Outdoor dining is a popular alternative during warmer weather. The selection of beer, wine and cocktails is broad enough to accommodate most any mood. If you are into martinis or cosmos, try the Mr. Pink. The name is a little unnerving to order if you are male, but worth the leap of faith. Some items on the menu, like appetizers, change seasonally, so you know you’ll never get bored. Casual to upscale dining options range from hamburgers, rice bowls and pastas to higher-end seafood and steaks.
PEL’ MENI Russian
SKYLARK’S HIDDEN CAFÉ Eclectic
1211 N. State St., Bellingham 360.715.8324
1308 11th St., Fairhaven 360.715.3642, skylarkshiddencafe.com
Step off busy State Street after your late night festivities for an inexpensive and satisfying fill of plump dumplings. Stuffed with either meat or potatoes, these dumplings are piping hot and sprinkled with cumin, paprika, and cilantro. Because they pair so well with tasty libations, Pel’ Meni manages to consistently have a line out the door as soon as the sun goes down. For $7, you’ll get a plastic, clam-shell container full of savory dumplings. Smother them with vinegar, sour cream, and hot sauce for the full effect.
Syklark’s Hidden Café in Fairhaven is worth seeking out. From decadent breakfast items such as eggs benedict and house specialty banana bread French toast with maple walnut topping to hearty dinner entrees such as Halibut & Lobster Thermidor and New York Steak with Jack Daniels Herb Butter, the menu at Skylark’s is varied and every bite delicious. Come for the food and stay for the jazz on select evenings.
SLO-PITCH SPORTS GRILL AND CASINO
NORTH FORK BREWERY Brewpub 6186 Mount Baker Hwy., Deming 360.599.2337, northforkbrewery.com
NEW YORK PIZZA & BAR Italian/Gourmet Pizza 902 State St., Bellingham 360.733.3171 8874 Bender Rd., Ste. 101, Lynden 360.318.0580, newyorkpizzaandbar.com
is unique by offering vegan and gluten free options. Lift off your morning Rocket style.
ROCKET DONUTS Bakery 306 W. Holly St., 360.671.6111, Bellingham 1021 Harris Ave, 360.366.8135, Bellingham rocketdonuts.com With two locations, Rocket Donuts is an icon in Bellingham for its delectable donuts and sci-fi themed storefronts. The donuts are made fresh daily, giving them their fluffy, soft texture. Try the classic glazed or spice up your morning with maple-bacon bar. Rocket Donuts
3720 Meridian St., Bellingham 360.733.2255, slopitchcasino.com Conveniently located right on Meridian, SloPitch serves up a great burger and fries. With excellent Happy Hour specials in a casual, sports atmosphere, Slo-Pitch is a great place to watch the game or take a mid-day break.
SUPER MARIO’S Salvadorian 3008 N.W. Ave, Bellingham 360.393.4637, super-marios.com Serving fresh, healthy meals with the customer in mind is what Super Mario’s is all about, and it’s the consistent flavor and quality of the food that keeps bringing people back. The veggies are chopped fresh daily, nothing is frozen, and nothing is cooked until it’s ordered. In addition, nothing is deep fried. TEMPLE BAR Bistro 306 W. Champion St.,Bellingham, 360.676.8660, templebarbellingham.com Continually recognized for their craft cocktails and small plates, Temple Bar aims to please. Begin with the classic Temple Bar cheese plate, a collection of three rotating cheeses varying in texture and flavor. They are often paired with fruit, honey, toasted nuts, and bread. Next, dive into a piping hot gratin, which varies based on what is in season. In between bites of a salad made with locally sourced ingredients, sip on a unique cocktail with house made infusions and bitters. Finally nibble on the chocolate chili muffins: the perfect end to a charming experience.
Artisan Mexican Eatery & Cocktails Mon – Sat: 11 am – 9:30 pm 102 S. 10th St. Mt. Vernon 360.840.1938
TORRE CAFFE Italian
WASABEE SUSHI Japanese/Sushi 105 E. Chestnut St., Bellingham 360.223.9165 WasaBee Sushi is a dining experience not soon to be forgotten. Deliciously fresh and succulent slices of fish resting atop carefully handsculpted pillows of rice are a sushi lover’s dream come true. Delicately sweet Hamachi, beautifully barbecued Unagi, and bright and glistening Ikura arrive on little porcelain plates garnished with freshly made wasabi and paperthin slices of white pickled ginger. It’s a refreshing break from the pink-dyed variety so often found in many sushi bars. Ambiance, incomparable quality, and prices that cannot be beat make WasaBee Sushi a darn fine place to eat.
214 Maple Ave La Conner 360.466.0267
119 N. Commercial St., Ste. 130, Bellingham 360.734.0029 If you want an excellent early morning espresso or a taste of old Italy for lunch or just a mid-afternoon break, Torre Caffe is the place to go. It’s authentic, right down to the co-owners, Pasquale and Louisa Salvatti, who came here from Genoa in 2005. Traditional Italian lunch fare (soups, salads, paninis, and lunch-sized entrees) is made daily with the freshest ingredients. Louisa’s soups are near legendary. Go early, go often. Your tastebuds will thank you.
Sunday: 11 am – 4 pm
Inside The Chrysalis Inn & Spa “Keenan’s at the Pier is truly a Pacific Northwest low-key luxury dining experience. Their happy hour is delicious, and features many vegetarian options as well as seasonal specialties.”
804 10th St Bellingham WA
Treveri Cellars WRITTEN BY DAN RADIL
ike a fine bottle of sparkling wine, Treveri Cellars, located just east of Yakima, has burst onto the Washington wine scene with style, character, and an understated air of elegance that have made it a Champagne-inspired favorite of many area wine enthusiasts who enjoy bubbles in their glass. Since opening its current, picturesque tasting room facility in 2010, the state’s only true sparkling wine house has rapidly expanded its annual production to an amazing 15,000 cases while consistently earning accolades and recognition nationwide. FAMILY-MADE, FAMILY OPERATED Husband-and-wife owners Juergen and Julie Grieb established Treveri Cellars with the primary goal of producing 88 NorthSoundLife.com
affordable, flavorful sparkling wines for Washington wine drinkers. Julie, who operates the facility as general manager, notes, “We’ve really become a family operation with (son) Christian (and his wife) Katie both joining us here at the winery.” Christian works alongside his dad as Assistant Winemaker, while Katie joined the business in 2014 as Senior Vice President of Marketing. But it’s Head Winemaker Juergen who’s truly the cornerstone of Treveri, drawing on a wealth of experience that spans over three decades. “His mother was always a big fan of sparkling wine,” says Christian, “and along with his dad, who was educated as a winemaker and viticulturist in Germany, Juergen ‘caught the bug’ to produce sparkling wine.”
While training as a winemaker in Europe, he also had a chance to work in a sparkling wine house, which solidified his choice as a sparkling winemaker. “It sealed the deal, so to speak,” says Christian. GOOD CHOICES AND A “BIG BREAK” “One of the things that put us on the map was being super-unique,” Christian recalls. “There were only still-wine producers in Washington…and there was almost a yearning for a sparkling wine producer.” “Another great thing that happened to let people know we existed was when (Treveri Cellars wines) were served at a U.S. State Department dinner in 2011,” says Christian. The Department’s Head Chef at the Chief of Protocol, Jason Larkin, had paid the
winery a visit prior to that time and became fast friends with Juergen, says Christian. Larkin later asked if he could serve three Treveri wines at a dinner under then-Secretary of State Hillary Clinton, and has since had the winery return in 2014 and 2015. “That got us some really great press,” says Christian. “People were also suddenly interested that there was really good sparkling wine produced in Washington (state) that they could try.” QUALITY AT GREAT PRICES Since its inception, Treveri has developed a reputation of producing delicious, quality wines at highly affordable prices…most of which are priced in the $15 to $20-a-bottle range. So how do they manage to keep prices so reasonable? “When we started this ‘adventure’ we discussed how we wanted our bubbles to be delivered — not just physically — but how are we going to be perceived?” says Christian. “Juergen was adamant about sharing his craft with a lot of people without sacrificing quality. It’s not easy to do, (but) his 30 years-plus experience and steady hand have been very helpful. But it also takes a lot of patience and it can be very humbling,” he says with a laugh. Although crafting sparkling wine is akin to making its much more
expensive counterpart, Champagne, Christian notes, “Our mission is to give the Washington consumer something to feel good about. That way they can treat themselves daily (to a nice $15 bottle) without breaking the bank.” BEST SELLERS AND THE BUBBLE CLUB Treveri’s Brut Blanc de Blancs, a 100% Chardonnay sparkler is “a real crowd favorite,” according to Christian, “and the amount of pink bubbles we’re now selling has nearly tripled over the last year-and-a-half,” he says, with a nod to the winery’s nicely-priced $18 Sparkling Rosé (a blend of Syrah and Chardonnay). Other current releases include the Pinot Noir-based Blanc de Noirs and stand-alone sparkling versions of the Müller Thurgau, Riesling, Gewürztraminer, and Syrah grapes. For those who like more exclusivity, the winery offers a Bubble Club option, which Julie notes, “generally includes wines not available to the public. These are winemaker-choice wines that Juergen and Christian decide. We do three shipments a year in May, September, and December…and this (past) year we’ve had some phenomenal offerings.” Christian adds that Bubble Club choices are often “members-only selections…usually from 200 cases or less produced.” Even then, costs are
extremely reasonable and “shipments average between $50 to $70 depending on the wine.” WHERE TO FIND… Julie says that Treveri plans to pour its Brut Prestige at Wine Yakima Valley’s “Secret Crush,” on February 17. This special event, featuring awardwinning, 90+ rated wines, kicks off the Valley’s annual Red Wine & Chocolate weekend, scheduled for February 18 to 20. (Details are available at wineyakimavalley.org.) Treveri wines are also currently available in Northwest Washington at Seifert & Jones Wine Merchants and Community Food Co-op locations in Bellingham, and at Compass Wines in Anacortes. Other stores may be added as Treveri continues to expand production. “Our goal is that our volume will continue to grow as long as we can continue to deliver high quality,” Christian says. For the growing number of those who enjoy Treveri’s sparkling wines, here’s hoping the sky’s the limit for this gem of a Washington winery. 71 Gangl Road, Wapato 509.877.0925 trevericellars.com
Featured Events · Listings · The Scene · Final Word
One Night of Queen FEBRUARY 18, 7:30 P.M.
heir songs have been on the soundtrack to numerous movies (and YouTube car karaokes), and have become de rigueur on victorious post-game team buses. Queen, one of the ultimate classic rock bands from the seventies, is revived through awardwinning tribute band Gary Mullen and The Works. The authenticity of the band doesn’t stop with Gary Mullen’s pitch-perfect alikeness to Freddie Mercury and impressive vocal range. The concert emulates 1980 Queen shows by using custombuilt lighting rigs that imitate the past Queen tours. Come enjoy the spectacular display and performance while you rock out to the mega-hits “Bohemian Rhapsody” and “Another One Bites the Dust!” Mount Baker Theatre 104 N Commercial St., Bellingham 360.734.6080, mountbakertheatre.com
5K Winter Trail Run Series
Recreation Northwest Expo
The Irish Rovers with We Banjo 3
HEALTH AND WELLNESS BEGINNING CUBAN SALSA AND RUEDA CLASS
your trail-running shoes and go! Bellingham BMX Park 5022 Guide Meridian, Bellingham bmxwintercross.com
FEBRUARY 2, 6:15 P.M.
Join in on the fun of Cuban Salsa and Rueda! Learn and enjoy the basics of both dance styles from Havana- born instructor, Yasmare Gonzalez Pi. Joy of Pilates 2130 Grant St., Bellingham cubasere.com ADULT ABSOLUTE BEGINNER TAP DANCE FEBRUARY 23, 5:30 P.M.
Don’t worry if you’ve never wore a tap shoe in your life, this tap dance class is for adult students with absolutely zero experience. Tap into the world of dance and rhythm! ABCDance 1844 N State St., Bellingham 360.389.5481, abcdancebellingham.com 5K WINTER TRAIL RUN SERIES #4 FEBRUARY 25, 10 A.M.
This trail-running event is four of five in the series, the last being in March. Take
timeless novel following George and Lennie’s obstacles. Anacortes Community Theatre 918 M Ave., Anacortes 360.293.6829 acttheatre.com VARSITY VOCALS
THE IRISH ROVERS WITH WE BANJO 3
FEBRUARY 25, 7 P.M.
FEBRUARY 26, 7 P.M.
Young vocalists showcase their talent at the Northwest Quarter Final, the only international tournament for student a cappella singing. Listen to the talent and enjoy watching groups compete.
Come experience the Irish Rovers final tour. We Banjo 3 join the iconic Celtic, folk band as they entertain audiences for the last time after 50 years of playing on stages around the world. Mount Baker Theatre 104 N Commercial St., Bellingham 360.734.6080, mountbakertheatre.com
Mount Baker Theatre 104 N Commercial St., Bellingham 360.734.6080, mountbakertheatre.com
VISUAL ARTS NO MAN’S LAND
OF MICE AND MEN
FEBRUARY 1, 6:30 P.M.
FEBRUARY 2, 7:30 P.M.
This Broadway production is broadcast live from the Wyndham Theatre in London and casts Ian McKellen and Patrick Stewart as two writers, Hirst and Spooner, based off of playwright Harold Pinter’s brilliant piece. The night continues at Hirst’s residence, where they
What does it mean to be human? John Steinback’s classic drama explores the question, as Bill Hendrix directs the
resume drinking and compete by telling each other outlandish, implausible stories. Pickford Film Center 1318 Bay St., Bellingham 360.739.0735 pickfordfilmcenter.org SHAOLIN WARRIORS FEBRUARY 3, 7 P.M.
Watch masters of kung fu in a fully choreographed theater production showcasing their skill in the martial arts. The warriors have trained throughout their life and amaze the crowd with the mastery of their talents. Mount Baker Theatre 104 N Commercial St., Bellingham 360.734.6080 mountbakertheatre.com
SPECIAL EVENTS RECREATION NORTHWEST EXPO FEBRUARY 25, 1 P.M.
Come meet more than 70 different outdoor recreation exhibitors at Bellinghamâ€™s Ferry Terminal in Fairhaven.
WANT YOUR EVENT POSTED? Events are posted on a first-come first-serve basis. Submissions must be received four weeks prior to the event with all the necessary information. Please submit event name, dates, times, short 40-word description, cover charge or ticket price, event venue including street address, a phone number and a website. Any event from Seattle to Vancouver will be considered with priority placed on listings from Whatcom, Skagit, and San Juan counties. Bellingham Alive is not responsible for errors in submissions. Please email all submissions to email@example.com
ACADEMY AWARDS FHFF FUND RAISER
FEBRUARY 26, 5 P.M.
The Friday Harbor Film Festival is hosting an Academy Awards event to help fund raise for the festival. Some fabulous prizes include a trip to Kauai, Victoria weekend romantic package, winery tour with dinner, and so much more! 237 Front St. San Juan Island Yacht Club Friday Harbor 360.298.1939 fhff.org RED WINE AND CHOCOLATE FESTIVAL FEBRUARY 6, 11 A.M.
Pickett House Museum
This free expo connects attendees with outdoor activity retailers, outdoor activity clubs, and outdoor media companies. Enjoy demonstrations shown throughout the day and bond with the active outdoor community. Bellingham Ferry Terminal 355 Harris Ave., Bellingham 360.739.8458 recreationnorthwest.org CHUCKANUT BAY DISTILLERY TASTING FEBRUARY 4, 11:00 A.M.
Sample award winning spirits at Bellingham’s Chuckanut Bay Distillery. Spirit’s include bourbon, whiskey, gin, vodka, coffee liqueur, Krampus Holiday Spirit, etc. Chuckanut Bay Distillery 1115 Railroad Ave., Bellingham 360.738.7179 chuckanutbaydistillery.com BASIC DIGITAL PHOTOGRAPHY CLASS FEBRUARY 9, 6 P.M.
Are you interested in photography? Come learn essential photography skills to help you flawlessly capture the perfect moment. Make.Shift 306 Flora St., Bellingham 360.383.7800 makeshiftproject.com PICKETT HOUSE MUSEUM FEBRUARY 12, 1 P.M.
Washington’s oldest wooden structure sits on top of Peabody Hill, which is open to tour and experience seeing Captain George E. Pickett’s 1856 home.
Built from planks, this home has been in Bellingham for more than a century and a half. Pickett House 910 Bancroft St., Bellingham 360.733.5873 wapioneerdaughters.org
Indulge in your favorite pairing while visiting seven wineries on the North Sound Wine Trail. This is a great event to attend this Valentines season. North Sound Wine Trail La Conner northsoundwinetrail.com
NW WA FARM TO TABLE TRADE MEETING FEBRUARY 21, ALL DAY
Sustainable Connections hosts the annual farm to table meeting where local food buyers and producers can discuss industries and products. Come learn and be a part of the food world! Bellingham Technical College 3028 Lindbergh Ave, Bellingham eventbrite.com
Out of Town SEATTLE FLOWER AND GARDEN SHOW FEBRUARY 22, 9 A.M.
FRIDAY NIGHT ART PARTY FEBRUARY 24, 6 P.M.
Bring your own art supplies for a night full of painting, drawing and socializing.
300 vendors, six acres of show gardens, and thousands of flowers. Enjoy the show and find inspiration for your own gardening project from some of the most respected garden designers.
Tillie Lace Gallery 1415 13th St., Bellingham 360.223.5352 tillielacegallery.com
Washington State Convention Center 705 Pike St., Seattle 253.756.6898, gardenshow.com
IT’S NOT EASY BEING GREEN
FEBRUARY 1, 11 A.M.
Enjoy and appreciate repurposed artwork showcased at a venue exploring recycled objects. Each artwork in this showcase is made up of 25% or more recycled, repurposed or organic material made by the fiber group, High Fiber Diet. La Conner Quilt & Textile Museum 703 S Second St., La Conner 360.466.4288 laconnerquilts.org
PAJAMA MEN: PTERODACTYL NIGHTS FEBRUARY 16, 8 P.M.
Laugh and be delighted watching an improvisational group, the Pajama Men, create hilarious and imaginative sketches to entertain your evening. Waterfront Theatre 1412 Cartwright St., Granville Island 604.257.0350, theatrewire.com
Whatcom County Association of Realtorsâ€™ Annual Installation and Awards Banquet On January 13, the Whatcom County Association of Realtors presented their annual Installation and Awards Banquet, recognizing outstanding Realtors and affiliates for their exemplary service to our community. Proceeds from the evening benefitted Lydia Place, the nonprofit agency serving area homeless families. The banquet was held at Silver Reef Hotel Casino Spa. Cerise Noah of Windermere Real Estate was named the 2016 Realtor of the Year, and Karen Timmer, also of Windermere, was presented the 2016 Lifetime Achievement Award. Photos ÂŠ Radley Muller Photography
Loretta’s Guide To Post-Divorce Dating Loretta shares her stud-finding secrets WIRTTEN BY LORETTA W. CLEESE A/K/A KEN KARLBERG
ating — near as I can tell, the after-market experience is punishment before the crime, kind of like law school. Don’t get me wrong. I love men. Well, most men, anyway. At their worst, men make interesting toys and at their best, men make excellent pets even if they haven’t been properly trained. But the depth of the dating pool north of Stanwood is, how shall I say, shallow. Where is the deep end? What if I want to get more than my toes wet? A male praying mantis has better odds! For the past six months, I tried every dating website on God’s green earth, all without success. Am I missing something? I come with a stable job with benefits, mad Martha Stewart-like skills, an extended bumper-to-bumper factory warranty, and a highly inappropriate sense of humor. Oh, and my future partner will have a lifetime supply of benefits to be negotiated, the non-medical kind. I am not without sympathy, guys. I know — a husband with benefits? Yes, pigs do fly on occasion. Men just need to learn to barter better. The best male barterers start with “please” and end with “please”. Despite the similarities, begging is different. “Bartering” has three vowels, “begging” has only two. Did I say that out loud? Note to self: I really shouldn’t be writing this humor piece while drinking my second glass of Pinot Gris. Now granted, I am not a “local.” I transplanted to Lynden from upstate New York about seven years ago, and I am almost 40 with two young kids. But these are assets, not liabilities. To paraphrase the Farmers Insurance commercials, I know a thing or two because I have seen a thing or two. Bottom line — I am not desperate in the least. In fact, I am in the power position and I come with expectations. If you men don’t believe me, you’ll need to buy a vowel. I suggest that you save up — vowels are very expensive, and rare. Unicorn sightings are more frequent. I must say that the after-market dating experience has been highly entertaining overall. I am chock full of dairy analogies. My personal favorite: “You crank my tractor, girl.” I gave him bonus points for originality. If I hear the “why buy the cow” phrase ever again, however, it will be too soon. I am neither a cow nor a heifer and you are not bulls, guys. In fact, if your ex-partners were worth their salt, you are steers at best. So 96 NorthSoundLife.com
get over it or I won’t renew my membership with farmersonly.com. I may be listening for the sound of something solid during our first date, but let’s be clear: Studs are in the wall. Check your testosterone at the door. There, I feel better. See, my therapy sessions are working. Money well spent. I do have some constructive, tongue-in-cheek advice for dating websites, especially the popular eHarmony and Match. com dating services. Each stops woefully short of providing really, really useful data to women for prospective dates. We need practical, pragmatic information, not “What is your favorite color” or “Are you athletic and toned?” Really? Who trusts those answers? For example, eHarmony’s twenty-nine points of compatibility offer no meaningful clue as to what the guy looks like now or what he will look like at age 60. The fix — require a photo of his parents and his last girlfriend. Simple, huh? Both are a “tell”; both cut through the male machismo. And how do you know he isn’t a couch potato? Again, simple answer — require a photo of his recliner in his man cave. If it has been re-upholstered recently, run. There’s your thousand words. Of course, Match.com is not much better. It provides no boxes to check for “Do you manscape?” or “Do you take Viagra or Cialis?” “Yes” to the first question is critical. Who wants to dig through the entire box of Cracker Jacks, right? And “yes” to the second question is like the two-state solution in the Middle East. For women under 50, “no” is good, but for women over 50, “yes” means he has potential, too, particularly if his prescription is in your name and you can control the doling out of single packs. Ladies, you can simply gift him a vowel, tax-free, only when you are in the mood. I told you that I had mad Martha Stewart-like skills. Believe me now? Match.com and eHarmony, I am available to consult.
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