Bellingham Alive | March 2017 by K & L Media

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Featured Homes It’s In The Details Lake Samish Garden

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Special Issue

Welcome to our annual Home and Remodel issue. Here in our corner of the Pacific Northwest, where land so often blends into lakes and bays, each of our Featured Homes have their own identity but share one thing: expansive views of water. Besides showcasing the region’s natural beauty, we hope they inspire you to open up, de-clutter, beautify your living space. Check out stories in this issue that include a sustainable, affordable, prefab home, and a stylish kitchen remodel. We’ve also got some how-to’s: sprucing up a lakefront landscape,

function in artfully crafted detail work, from cabinets to garden gates. You don’t have to live on the water to take a deep breath and dive in.

cleaning up the laundry room, and incorporating style with

MARCH 2017

CONTENTS LIFESTYLE

FEATURES

Architect with a Heart

Home and Remodel

Lasting Image

Featured Homes

Calendar

Wonder Woman Barb Macklow

In the Know Food Home Delivery

Community Bellingham Theatre Guild

In the Know La Conner Daffodil Festival

Book Reviews

Who Knew?

Five Faves Spring Plants

In the Spotlight Holly Barbo

In the Know Garden Prep 101

SHOP

DINE 89

The Bonefish Grill

Dining Guide

Review Galloway’s Cocktail Bar

Meet the Chef 13moons

Sip Washington and Vancouver Wine Festivals

100 Mixing Tin The Morning After, Temple Bar 101

8 Great Tastes

AGENDA

Fairhaven Rug Gallery

Necessities Geometric Style

Around the Sound Sugarfina

Savvy Shopper Scott Milo Gallery

103

Featured Event Remembering Chaplin

110

Out of Town

111

The Scene Bellingham Sunrise Rotary Club Oysterfest

NOTES

WELLBEING 43

Beauty Spring Break Travel Essentials

Fitness The Buzz About Barre

Nutrition Eating in Season

Trail Review Portage Creek Wildlife Area

Editor's Letter

Contributors

Letters to the Editor

Meet a Staffer Hannah Amundson

112

Final Word

For ideas, inspiration and resources, the Whatcom Home and Garden Show sponsored by the BIAWC is March 3–5 at the Northwest Fairgrounds in Lynden. MARCH 2017 DISPLAY UNTIL MARCH 31 $3.99 US • $4.99 CAN

Featured Homes It’s In The Details Lake Samish Garden

1703_BA_1_Cover.indd 1

2/14/17 1:33 PM

March 2017

NOTES On the Web

Be sure to check us out at:

northsoundlife.com Submit your events on our calendar! Do you have an event that you would like our readers to know about? NorthSoundLife.com offers an events calendar where viewers can search by day, venue, event type, or city. Go to northsoundlife.com/events and submit your event today. Once your event has been approved by our editorial staff, it is live.

Online EXCLUSIVE Let the Madness begin: Great places to watch college basketballâ&#x20AC;&#x2122;s March Madness tournament and hoist a few (brews) of your own.

Join us on

DIY UpCycle

6 NorthSoundLife.com

for:

Home Decor

NSLife Home & Garden

Previous digital editions now available online.

pinterest.com/northsoundlife

Tiny Homes

Weekend VIBRATIONS

]

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: • • • • • • • • • • • •

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3120 Squalicum Parkway, Suite 1 Bellingham, WA 98225 www.BellinghamRetinaSpecialists.com

NOTES Editor's Letter

ore than 10 years ago, my folks visited me in Colorado Springs, where I was working at the local paper. My two-story townhouse was small but had an unimpeded, jaw-dropping view of 14,115-foot Pikes Peak, framed like a masterpiece through a set of westfacing windows. Anyone visiting could see that purple mountain’s majesty, but not the kitchen from the living room. The view there was blocked, inexplicably, by a wall that kept me from eye contact with guests, or, more often, the TV when I was preparing meals. It was annoying, a design flaw, and made the kitchen claustrophobic. It had to go. My father had brought his toolbox on the long drive from northern New York (they’d also make a fix-it stop at my sister Jody’s place in southwest Colorado). We talked briefly about how big the “window” he’d cut would be, and he suggested something I hadn’t even considered: a built-in countertop for the bottom, wide enough to read through mail while I sat on a barstool. It sounded perfect. I went to work, figuring a few days of construction dust and mess would be worth the transformed living space. I left at 10 a.m. or so and was back by 6. It was done, all but the finishing paint. I was stunned. It would have taken me weeks of cautious, fearful measuring and cutting. But wait — who am I kidding? I would have hired someone. I envied my dad’s swift, confident work, his gusto for considered, destructive construction. In six or so hours, he had cut a huge hole in my interior wall with as much hesitation as it would take to parallel-park a car. And he and my mom even had enough time to clean up before their “working” daughter got home. Who’d had the more productive day? That interior window changed the air in the place, opening the main living space, easing conversation between my home’s two most-utilized rooms. It was brighter. I had more places to park a plate, a book, both elbows. Packing my worklunch salad most nights in the kitchen, not only could I watch SportsCenter, but I swear I could breathe easier. Such is the magic of remodeling, even if it’s just one wall. Our annual home and remodel issue here at Bellingham Alive has the usual breathtaking featured homes, but also the doovers — remodeling projects on both garden and home, along with a surprise or two (the Bellingham Theatre Guild and… laundry rooms?). My folks are still making living spaces better for themselves and their kids. I just got off the phone with them, and my dad mentioned he was cleaning out the garage to make space for the installation of a two-person sauna in one corner. It’ll be a squeeze, but hey, no sweat. – Meri-Jo Borzilleri

8 NorthSoundLife.com

NOTES Contributors Ashley Thomasson Ashley is the owner of Love Beauty, a makeup artistry company based in Whatcom County. Specializing in weddings, events, and makeup for photography, Ashley strives to create looks with her clients that reflect their personality and natural beauty. When she is not behind her brushes, she can be seen serving on the Whatcom Coalition to End Homelessness, experimenting in her kitchen, and finding any excuse to share good food with friends. lovebeautybellingham.com  p. 43

Sara Southerland

Edwin Y. Chang MD, FACS

Look Your Best

Sara is the Food & Farming Program Manager at Sustainable Connections, where she works to connect the dots between farm and sea to our plates. She loves bringing together people around good food and good wine, adventuring outdoors, and helping make Whatcom County the best place to live, play and work.  p. 46

Cosmetic and Reconstructive Surger y Looking to enhance your appearance? Dr. Edwin Chang, FACS, will help you understand your options to make an informed decision in cosmetic or reconstructive surgery. You determine your needs, we provide the care to help you look and feel your best! Specializing in: • breast augmentation • breast reduction • tummy tuck • mini-tummy tucks • facial plastic surgery

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10 NorthSoundLife.com

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Laurie Mullarky After teaching for 27 years, Laurie decided it was time to hang up her pencils and poetry and become a professional reader. She now writes a popular blog at laurieslitpicks.blogspot.com that reviews both fiction and non-fiction as well as the latest hot novels, focusing on giving book clubs ideas for provocative conversations. Her classroom motto was always “The more you read, the smarter you get.” Not a bad sentiment for life!  p. 27

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, 2014, and 2015.  p. 58

to where you live. Best Dishes

HEALTH Down & Dirty with Docs Answers from experts

Wonder Women

Michele Kämmerer and Janis Walworth FEBRUARY 2017 DISPLAY UNTIL FEBRUARY 28 $3.99 US • $4.99 CAN

Remodel

Drink up

Wonder Woman

Fixing up a farmhouse

Distillery with a Prohibition history

Mt. Vernon mayor Jill Boudreau

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Self -Care

50 Ways to Pamper Yourself

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info@northsoundlife.com northsoundlife.com 360.483.4576 x4 COVER IMAGE Photographed by Radley Muller Photography

12 NorthSoundLife.com

Best Dishes FEBRUARY 2017 DISPLAY UNTIL FEBRUARY 28 $3.99 US • $4.99 CAN

Remodel

Drink up

Wonder Woman

Fixing up a farmhouse

Distillery with a Prohibition history

Mt. Vernon mayor Jill Boudreau

Letters to the Editor

NOTES

Beautifully Local

Great Cover

I just love your beautiful magazine. I’m so happy it’s in town, local. It’s so essential and relevant. Thank you!

I recently picked up your Feb 17 issue of Bellingham Alive at the Lynden Safeway. What a beautiful cover that represented the best dishes story. By the way, I have already tried 3! Thank you for bringing this magazine to the area.

Katie R.

Karri S., Lynden

Glorious Food I just saw the Feb/17 Edition and loved it . The food sounds so amazing! I can’t wait to go eat at some of these places I never even knew about. Gloria D., Bellingham

Correction: In the February issue’s Remodel: A Farmhouse Fix story (p. 75), photos were taken by KMason Photography.

Love The Menus I was so excited when I recieved your recent issue. The Best Dishes story was amazing, I cant wait to try them all, and I loved the restaurant menu pages. I have already tried Good To Go Meet Pies and next on my list is Bonefish when I head to the outlet malls next week! Sharri T., Bellingham

February’s Spotlight Artist story on Katie Johnson (p. 28) should have said her Brewdeck card set and portraits are not yet available for sale. It also mischaracterized Alberto Giacometti’s work — his painting style, not his use of color, has influenced Johnson’s career. In addition, Johnson is not an only child.

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March 2017

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 started as an intern in January 2017. So far it’s been pretty great.

What is your background? I am a born-and-raised Washingtonian — I have actually never lived outside this state. I was born in Longview, then moved to the very small unincorporated town of Hockinson in the southwestern part of the state. Lots of cow farms. Eager for change, I moved to the complete opposite side of the state to Bellingham to attend Western Washington University. I love it here.

What is your favorite part of working for a regional lifestyle magazine? The relaxed yet professional atmosphere, the food/beer reviews and also getting more involved in the community and what’s going on around here. I’ve had a lot more ideas for date nights now that I’m researching events and new restaurants.

Hannah Amundson

What are some of your hobbies and interests? I’m still a student at Western. I’m a graphic designer for the university and I pick up freelance design projects here and there, so I stay busy. I’d say I’m pretty interested in the design field, but I enjoy balancing design work with writing. I also like to doodle in my sketchbook during my free time. 

14 NorthSoundLife.com

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LIFESTYLE In The Know · Calendar · Spotlight Artist · 5 Faves

Designing on the Human Scale Architect Sharon Robinson Weds Humanitarianism with Sustainable Design WRITTEN BY PATRICIA HERLEVI

y age 10, Sharon Robinson already knew her career path. After discovering her mother’s Good Housekeeping magazines, she decided to design houses. She grew up in Akron, Ohio, earned a bachelor’s degree in architectural history from Syracuse University and later, her master’s in architecture from the University of Wisconsin. In 1991, after a friend told her about an opening at the architecture firm Zervas Group, Robinson applied and was hired. At 56, she is one of three principals at the firm. Robinson is an architect with a strong humanitarian sensibility. She advocates for affordable housing and other social justice concerns. She’s not sure where that comes from, just mentions having a sense of fairness and justice like her former boss and mentor, Jim Zervas, who passed away in 2010 after more than a half-century as an influential Northwest architect and planner. … continued on page 22

LIFESTYLE By the Numbers

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Lasting Image

LIFESTYLE

“History, despite its wrenching pain, cannot be unlived, however, if faced with courage, need not be lived again.” MAYA ANGELOU

March 2017 19

Calendar

LIFESTYLE

MARCH FEB/MAR

26 – 2

Fairhaven Food Fest Various Fairhaven restaurants, Bellingham February 26 – March 2 fairhaven.com

Wings Over Water: Northwest Washington Birding Festival Blaine, Birch Bay, Semiahmoo March 10 – 12 wingsoverwaterbirdingfestival.com

MARCH

10 – 12 MARCH

Spring Craft & Antique Show Northwest Washington Fairgrounds, Lynden March 16 – 18 lyndencraftantiqueshow.com

16 – 18

MARCH

3 – 5

Home & Garden Show Northwest Washington Fairgrounds, Lynden March 3 – 5 biawc.com/events/home-show

MARCH

7 – 12

Chow Down(town), Bellingham Various downtown Bellingham restaurants March 7 – 12 downtownbellingham.com

Luck of the Irish 5k Poker Run Oak Harbor March 19 runsignup.com/Race/WA/OakHarbor/ LuckoftheIrish5kPokerRun

MARCH

19 MAR/APR

St. Patrick’s Day Parade Downtown Bellingham March 11 stpatsbham.com

Face Off: An Improv Competition Upfront Theatre, Bellingham March 3 – April 1 theupfront.com

3 – 1

March 2017 21

LIFESTYLE Feature

Robinson had moved to Bellingham in 1987 because of friends who studied at Western Washington University. “I planned to relocate to Seattle, but it was too hard to get a foot in the door. And it was so much easier and more laid back in Bellingham. I thought I’d start out here then go to Seattle but that never happened. I started to love it here and I lost an interest in the big city,” said Robinson. Similar to Zervas, Robinson’s passion has been community, especially around affordable housing. She has sat on numerous boards and committees, including the City of Bellingham’s Planning Commission Community Development Advisory Board. She also co-founded the Kulshan Community Land Trust. A LEED Accredited Professional and Certified Building Advisor, Robinson has designed affordable housing communities throughout the state. In Bellingham, she partnered with Kulshan Community Land Trust on Matthei Place, a co-housing community located in Fairhaven. And she is currently designing renovations for an old hotel and other buildings in the Birchwood neighborhood for Lydia House and Domestic Violence and Sexual Assault Services, which will house women escaping domestic violence. She also values sustainable design. She accredits this value to her surroundings. “The strong appreciation that people here have for the outdoors has motivated my interest in sustainable design. When you live in a beautiful place you want to contribute to keeping it that way,” said Robinson. Robinson said a welcome change in culture has made sustainability integral to much development these days. “Building net-zero energy homes has gone from a fringe idea to the mainstream over the past decades. As materials and systems become more common they become more affordable,” Robinson said, pointing out solar panels popping up on so many buildings in Bellingham. With the availability of sustainable design options, Sharon mentions the tiny house movement and Japanese idea of pod-living as examples of affordable housing solutions. Robinson brings a can-do passion to solving the affordable housing problem. “As an architect I tend to envision solutions in built forms but I also realized there is a health and social services component which is much more challenging to solve than the architectural puzzle. I would love to find a way to be part of the solution.”  22 NorthSoundLife.com

Lincoln School Senior Apartments

Northwest Indian College Library

Courtesy of Zervas Group

Matthei Place Housing

…

[ APPS WE LOVE

Wonder Woman Barb Macklow WRITTEN BY HANNAH AMUNDSON | PHOTOGRAPHED BY SHANNON FINN

ellingham’s Barb Macklow is not your average 82-year-old. She likes to go the distance. Macklow, a runner with a national reputation — she has been featured in Trail Runner and Runner’s World magazines — finished every race but one last year: a 100-miler. She ran 100 miles before, but in a different decade. In her 70s, Macklow ran both the Umstead Ultra 100 in North Carolina and the JFK 50 Mile in Maryland and currently holds the title of being the oldest woman to finish both. But turning 80 brought new targets. She realized there were no records for people aged 80 and older for 50K, 100K, 50-mile or 100-mile races. Macklow had attempted the 100miler a couple of times but came up short. During the Pigtails Challenge in Renton, Macklow had attempted running 100 miles but hit a wall around mile 70 and was unable to finish. “Give it one more shot,” Macklow told herself. At 82 years old, she headed down to Phoenix, Arizona, for the Dec. 31–Jan. 1 Across the Years footrace. She decided this was her last shot. Before the race, she had surprisingly minimal training. In the mornings, she’d take her dogs out to Lake Padden, then return later to run by herself in the afternoon and run or walk at least one lap, a little over two miles. Macklow came late to running. She moved to Bellingham in 1975 from Minnesota and didn’t start running until she was 51, after her youngest daughter went away to college. She

liked running longer distances and didn’t mind being on the trail for eight or nine hours. As she traveled to Phoenix, she accepted that all she could do was her best. “You don’t have to go any special distance,” she told herself. The Across the Years race required runners to finish 100 miles in 48 hours. Macklow set out a plan: She would take a two-hour break in 25-mile intervals after the first 50 miles. At 80 miles, she started, as she called it, to “lean,” a familiar condition to Macklow and other endurance athletes where fatigue results in running crooked. “It is like you’re paralyzed. You can’t help it,” Macklow said. Macklow gave herself a pep talk. “This is my last chance. Do or die. Put one foot in front of the other.” She didn’t think ahead or how many miles were left. She thought only of where she was and lived in the moment. At mile 86, she thought she had failed again. She was done. But this time, it was another runner delivering encouraging words, telling Macklow she had enough of a time cushion to finish by the 48-hour mark if she downshifted to walking instead of running. That was enough for Macklow to push through the final wall. She finished in 47 hours, 21 minutes — more than a half-hour to spare, and the rest of her life to revel in her accomplishment. After this great feat, Macklow considers herself a retired runner. She says she will not be running for competition, and only for enjoyment from now on. Then again, 90 isn’t that far off. 

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LIFESTYLE In the Know

Delivering the Goods to Your Home Diet-to-Go, ACME Farms and Kitchen, Salt Pepper & Oil WRITTEN BY KATE GALAMBOS

t is no secret that current Americans tend to overload their days with endless “to-do lists.” Whether it’s putting in that extra hour at the office, taking the kids from one sporting event to the next, or attempting to keep the house in order, there’s just never enough time. Our self-made chaos makes healthy eating difficult. Food entrepreneurs have caught on and meal home delivery has become more popular, affordable, and tasty over recent years. Flexible, fast, and fresh — these are the characteristics Rachel Burdo said describe home delivery meal company Diet-to-Go. “Our lifestyles are crazy and we know our customers’ are too,” said Burdo, vice-president of administrative services. Diet-to-Go was started in Washington D.C. 26 years ago, and now delivers nationwide. The company’s focus is centered around health and nutrition at an affordable price. Customers can choose from four meal programs — vegetarian, low-carb, diabetic, balance — and pay on a weekly basis. For their most popular balance program, for example, customers will pay $140 (plus $19.98 shipping) for 15 meals (three meals daily for five days) sent to our region, Burdo said. There are no contracts or fees so customers can come and go as their needs and schedules change. A little closer to home, Bellingham-based ACME Farms and Kitchen was started by two moms in 2011 who were concerned about the food they were feeding their young kids. “There must be an easier way for families to get quality, local food into their homes,” co-owner Cara Piscitello said. 24 NorthSoundLife.com

Piscitello and her business partner, Joy Rubey, started ACME with what Piscitello described as an “online farmers market” where customers could purchase local meat, dairy, and grain. But the two quickly realized their customers wanted more direction, and the locavore boxes were born. Each week customers can choose from a large, small, vegetarian, or dairy and grain-free locavore boxes. The boxes are full of produce, grain, meat, and dairy from dozens of local producers and include easily customizable recipes. Piscitello said the best part of her job is the sense of community ACME is creating between producers and consumers. “We’re here to make sure that in five, 10, 20 years, all of this great local food is here. Our eye is always on the future.” Oleg Vetkov began Salt Pepper & Oil in 2015 after attending both business and culinary school in the area. While he loved the time he spent in restaurants, he said the industry just wasn’t giving him the life he had envisioned. His goal at Salt Pepper & Oil is to make cooking as efficient as possible without sacrificing flavor. Customers pick their delivery time, between 7 a.m. and 7 p.m. Tuesday through Thursday, and their meals from the menu that changes weekly. Vetkov is committed to eliminating as much waste as possible, which is why delivery is so flexible. “It goes from me to you, to your fridge and that’s it,” he said. He is also in the business of saving his customers time. Unlike most home delivery companies, Salt Pepper & Oil does all the prep work for you. No slicing or dicing means meals can be on the table in 15 minutes. 

Staging a New Scene Bellingham Theatre Guild WRITTEN BY JAMES HEARNE | PHOTOGRAPHED BY SHANNON FINN

he Bellingham Theatre Guild celebrated a scene change of sorts with a gala to mark the completion of its $1 million renovation in mid-January. The guild is entirely staffed by volunteers, many of whom gathered in the theatre lobby during the event to relish the improvements, which included a new entrance and ticket office, bathroom flooring, upgraded foundation, and an elevator to make the theatre more accessible. Francie Gass, former president of the board, said that the renovations were necessary. “We desperately wanted an elevator,” she said. “We had too many people who had to stop coming to plays because they could not manage the stairs.” The contractor and architect both informed the group that they would need to secure the foundation for the building before any elevator could be built. “The project suddenly became a whole lot bigger,” Gass said. The foundation was upgraded, and tied to bedrock. “This building is not going to go anywhere,” Gass said with a smile. Doug Starcher sat in the front row of the house itself, in front of the stage for the Guild’s latest production, “A Shayna Maidel.” A retired contractor himself, he was the point of contact with the contractors on the renovation. Starcher, who has been with the guild since he was a high school sophomore, said that bringing in the project under budget was possible because the building had been maintained over the years. “People talk about ‘oldworld’ quality, and in my experience, it doesn’t exist,” he said. “The framing on any new building is a lot stronger than anything that’s 100 years old.” The time and energy invested in upkeeping the building helped when it came time for big alterations to the building. In the end, Starcher said, the guild sustains itself through its volunteers. “People are here because they love the theatre, and love the idea of theatre.” The guild, founded in 1929, has occupied its current building on H street since 1944. Initially located at the Normal School, now Western Washington University, the guild went from one location to another until settling in its current location, a former church. Monta Wagar, a longtime volunteer, said the upgrades brought memories of many of those, past and present, who made the theatre special. “The people who helped make this place what it is are here, now,” said Wagar, as she and a packed room of people, many of them volunteers, listened to the night’s program saluting the finished project. “You can feel them here, now, with us.” The elderly woman looked around at the rapt audience. She smiled, as though memories unbidden came flooding back to her. 

Community

LIFESTYLE

LIFESTYLE In the Know

See Skagit Valley Painted Yellow La Conner Daffodil Festival WRITTEN BY CATHERINE TORRES

id you know there are more daffodils than tulips in Skagit Valley? The Roozengaarde fields alone feature 450 acres of daffodils and 350 acres of tulips. These yellow beauties are a sight to see against a backdrop of deep green-blue rolling hills. In celebration of the flower, equally stunning but less famous than its later-blooming cousin, the tulip, La Conner hosts a Daffodil Festival to welcome the year’s first blooms, allowing visitors to enjoy the sights and partake in daffodil-centric activities. The festival was scheduled to kick off in late February with the 52nd Annual Smelt Derby. Held by the Rotary Club, it’s a day full of activities for both adults and children with a long history. Locals refer to the event as “almost” annual since in the 1950s it may have gotten a bit too rowdy, prompting the police chief to resign on the spot. The mayor at the time, Mayor Fred Martin, shut down the festival and refused to hold it the following year. It’s been back in full swing every since, and if you missed it, make sure to mark your calendars for next year. 26 NorthSoundLife.com

This year, the first daffodil blooms are expected in March. You can check out the official Daffodil Bloom map, updated daily, to see which fields are blossoming. Avid photographers should try venturing out in early morning to catch the sunrise over the fields and beat the crowds. Then submit your photos to the La Conner Daffodil Festival 2017 Photo Contest. Simply upload your photos via Facebook or Instagram with the hashtag #laconnerdaffodils. The committee will choose their top 10 photos and let the public vote for the winner. In addition to a cash prize, the winner’s photo will be used as the official photo for the 2018 La Conner Daffodil Festival. Check out some of the previous winners’ work on the La Conner website. It’s breathtaking. Finally, if you’re a cyclist who enjoys the simpler days of yesteryear, sign up for The Dandy Daffodil Tweed Ride. Dress up in tweed and brushed leather riding garb. Or not. Either way, you’ll embark on a leisurely bicycle ride with others alongside brilliant daffodil fields, stopping for an afternoon picnic complete with scones and croquet. The event kicks off on Friday, March 17 with early check-in at 3 p.m. and a glass of wine. The actual ride (not a race) is on Saturday, March 18 at 10 a.m. The route is completely flat and the vibe is relaxed, with the focus on enjoying scenery and company. If you choose to attend all the Daffodil Festival events or just take a few pictures on your own, consider stopping by La Conner for a meal and to purchase bulbs for your garden. The La Conner Visitor’s Center can point you in the right direction.  La Conner Visitor’s Center 413 Morris St., La Conner 360.466.4778 | lovelaconner.com

Book Reviews

In the Know

LIFESTYLE

WRITTEN BY LAURIE MULLARKY

March 8, 7 p.m.

The Muralist by B.A. Shapiro 352 pages Algonquin Books

With a dual narrative set in past and present, Shapiro plays out a mystery of passion for both art and humanity through a young artist in 1939 New York and her modern-day grand-niece Dani, who is researching provenance of a painting. Alizee and her soon-to-befamous artist friends (Jackson Pollock, Mark Rothko and Lee Krasner) are forging new ideas in art. Yet, Alizee has family trapped in France as Hitler invades and she must fight the government to get visas and allow more refugees into America. Shapiro deftly displays the history of this ongoing issue and shows the necessity of art within human tragedy.

The Paris Architect by Charles Belfoure 371 pages Sourcebooks

In a tale of World War II, Lucien, the title character of the novel, is hired by a wealthy Parisian to create hiding places for Jews who are no longer able to escape Nazi-occupied Paris. Inherently anti-Semitic, Lucien first agrees in order to earn the outrageously large fee, but ultimately gets pulled in by the creativity this task requires — to devise a hiding place that even the most discerning SS officer cannot find. Belfoure creates complex characters who are not always likable, but who are vulnerable, selfish, loyal, patriotic, self-sacrificing, and altogether human.

Carolyn Wood Village Books 1200 11th St., Bellingham 360.671.2626, villagebooks.com In “Tough Girl: An Olympic Champion,” Carolyn Wood recounts fame and later heartbreak as a teenage swimmer at the 1960 Rome Games and growing up as a spirited (and closeted) kid in 1950s Portland, Ore. After an acclaimed teaching career, personal crisis steered her to walk Spain’s El Camino De Santiago trail to rediscover herself.

March 28, 7 p.m. Alton Brown Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080, mountbakertheatre.com The famous cookbook author and Peabody-winning star of “Good Eats” steps out — way out — of the kitchen with this two-hour interactive mashup, Alton Brown Live: Eat Your Science, that combines science, music, and food in a highly entertaining sequel to his Edible Inevitable tour.

WHO KNEW? Early Remodel Among the earliest remodels in known history was — no big surprise — church-related. In the 240s, Christians in eastern Roman Syria came by ownership of a house they decided to devote to religious use, and it was there historians believe the first church was born, in the Romanborder city of Dura Europos on the Euphrates River. The house was redesigned as a church. Two rooms were combined for general worship and a third room was converted to a baptistery. Not long after, the Persians came along with their own idea of a remodel, destroying it in 256.

Attic treasure Kitchens and bathrooms are the most popular remodels. The attic is the least. But a redo can pay off big. In 2013, according to reports, the executor of a U.S. art gallery owner’s estate found a Russian figurine in the owner’s attic. The doll was trimmed with gold and had sapphires for eyes — a Faberge piece commissioned by Russian Czar Nicholas II. It was bought by the gallery owner in 1934 for $2,250 and stashed for 70 years before selling at auction for $5.2 million.

If DIY, first ask yourself why Let us count the ways things can go bad. Maybe not “The Money Pit” wrong, but bad enough. Top remodeling mistakes, says hgtv.com, include avoiding permits (homeowners won’t cover it if the job goes wrong) and not updating the electrical system. But one of the biggest mistakes is demolition fever. You start small, peeling off wallpaper, and pretty soon you’ve gutted the place. If you show some restraint, you can leave some things to build around.

Where’s Bob Vila these days? Vila was TV host to the longrunning “This Old House” (1979) which launched him on a lifelong career as America’s iconic fixer-upper guy. Villa, 70, became famous enough to star as himself in Tim Allen’s Home Improvement TV series, has written 10 books and continues to appear on TV. But over the past decade, he has quietly worked with Cubans to restore Ernest Hemingway’s home, Finca Vigia, Cuba’s most visited museum. An American-born Cuban (both parents are from Havana), Vila spent part of his childhood there.

March 2017 27

LIFESTYLE Five Faves

PRIMROSES AND BULBS A robust and adaptable plant, primroses are easy to care for. They bloom in early spring, so adding a primrose to your garden adds a lovely touch of color to an otherwise bare garden in the beginning of the season. A Lot of Flowers 1011 Harris Ave., Bellingham

FIVE SPRING FAVES PLANTS

SARCOCOCCA Sarcococca, or the Himalayan sweet box, blooms as early as February and emits a delightful fragrance. This evergreen shrub holds the unique attribute of being able to grow in the shade, which is wonderful for the gloomy Northwest Washington region. My Garden Nursery 929 E. Bakerview Rd., Bellingham

MAHONIA This spiny leafed evergreen plant is native to the area and blooms in winter and early spring. Mahonia blooms a yellow stalk of flowers that invite hummingbirds in this early part of spring, when few flowers are blooming to feed them. Garden Spot Nursery 900 Alabama St., Bellingham

RHODODENDRON The state flower comes in a wide array of choices. There are over a thousand different rhododendron choices, from the size down to the color of flower. You have a lot to choose from when it comes to picking this plant, with the added perk of being able to plant them anytime throughout the year with reasonable success. DeWilde’s Nursery 3410 Northwest Ave., Bellingham

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RED TWIG DOGWOOD The Red Twig Dogwood is enjoyable all throughout the year. In summer, the dogwood blooms and butterflies gather around the sweet, white flower and in fall, the flowers turn a pinkish gold color. As the flowers die off in winter, the bark turns into a beautiful red that you can cut and decorate your house in the winter. Fourth Corner Nurseries 5652 Sand Rd., Bellingham

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March 2017 29

Community the Spotlight LIFESTYLE In

Spotlight Writer Holly Barbo WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS

e all have our ways of escape, whether it is in a guilt-inducing TV show, a long jog, or maybe a glass of wine. For artist and author Holly Barbo it is writing fantasy and thriller novels that keep her sane in what can seem, especially lately, like an upsidedown world. Her passion for writing started to pick up after the recession hit and the family furniture store fell on harder times. Becoming an author was never her plan, Barbo said. It just kind of happened, starting with, as she remembers, tax week of 2009 when she was sitting in the store. “There was only so much dusting and rearranging of furniture to do so I began writing in between customers,” she said. Writing has become another notch in Barbo’s belt as an artist. Not only is she a furniture designer, but she also makes hand-crafted wooden jewelry, works as an interior designer, and draws in her spare time. “I’m a creative person. Writing is just another outlet.” Barbo said she didn’t tell anyone about her new creative outlet at first, but the story was just “pushing and pushing” and she couldn’t stop writing. After sharing her new pasion with her husband, Chris, on a drive home from the store, he asked, “Oh, is it about furniture?” It certainly was not. Barbo’s first project as a writer was “The Sage Seed Chronicles” , which follow characters living on planet Ose in a fantasy thriller. The series includes five novels and was rereleased last year with all new, beautiful covers, Barbo said. Writing fantasy thrillers was her first love because of the creative latitude fantasy offers. Each story requires a new world be built with every detail outlined. Barbo said she draws inspiration from current events and the news. “I get to take the world’s problems and fix them,” she said. While it may be close to impossible to solve the issues that plague headlines in this world, she can combat them freely in her writing. “I think about whatever is irritating the heck out of me and weave it into my writing,” Barbo said. More than just getting enjoyment from her novels, Barbo hopes her writing can offer readers new ways to think about the problems of society in a more abstract way. She said she appreciates writing because she can work through ideas and problems in a non-threatening way for her readers. In a fantasy land, personal bias and sensitivity can’t take hold the way they do down here on Earth. “Ideally, I’d like readers to take something from my writing. If I can get people to question, that’d be delightful.” 30 NorthSoundLife.com

Beyond her fantasy series, Barbo has a standalone steampunk novel, “Sunstone,” and several of what she calls “quick reads” — short stories with underlying plots built around topical issues. “A Crystal Snowflake”, a contemporary thriller, is based around cyber-terrorism with big banks as the main antagonists. “I wonder where I got that idea?” Barbo said. Last year was a busy one for Barbo. She re-released her series with new covers, introduced her readers to the quick reads, and had her novels added to a number of multiauthor collections. Unfortunately, Barbo was slowed down a bit when she injured her foot in November, but she said she hopes to start writing a short series again soon. Thirteen of her 14 books are available as ebooks and in paperback, except her collection of short stories — “Tendrils” — which is available only in paperback.  hollybarbo-books.com

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LIFESTYLE

Shuksan Healthcare Center 1530 James Street Bellingham, WA 98225 shuksanhealthcare.com 360.733.9161

It Just Feels Like Home... WRITTEN BY TINA L KIES

sing his feet to propel himself, Jack wheels down the hallway toward the main activity room. Only pausing briefly to wave at care-givers and fellow residents he passes along the way, his demeanor is peaceful; his mind follows suit. Jack is one of about a dozen long-term residents at Shuksan Healthcare Center, a 52-bed shortterm rehabilitation and skilled nursing facility in Bellingham. Where the vast majority of residents are gone seemingly as quickly as they arrive — only at Shuksan for posthospitalization rehab — Jack lives here. Shuksan is his home. For many seniors, like Jack, who find them-selves in a nursing facility, sometimes unexpectedly, the thought of never going back home is one that can cause much anxiety and stress. The “mind/body connection” is not a newly documented theory when it comes to how our emotional state effects our physical well-being. Consider the connection between highly stressful situations and how they often result in physical conditions such as high blood pressure, insomnia, stomach ulcers, weight gain/loss and stiffness in neck and back muscles. For those with compromised immune systems, these emotional responses trigger physical reactions that can prove to be life altering. To help alleviate this stress for residents, Shuksan works tirelessly to create an environment for its residents,

both short- and long-term, that exudes the sights, sounds and smells of home. From the moment you enter the front doors, you’re greeted by oversized and lush plants, the singing of lively parakeets, warm smiles and friendly faces, and most usually, the wagging tail of Shuksan’s 9-year old black Labrador, Prince (who’s also slightly over-sized and currently on a diet). The smell of freshly baked bread welcomes you, and if you were to close your eyes for just a moment, you could imagine that you were, indeed, home. Your room has a welcoming gift bag with a few doggy treats tied to it and, most likely, you’ll find one of Shuksan’s four resident cats (usually Faux, pronounced “fox”) slumbering atop your bedspread. The cats, whom were all raised at the rehab center, are quite amusing in their efforts to stake claim when they locate a quiet place to sprawl out and laze. The main activity room is abuzz with the sounds of piano playing, maracas shaking and voices singing along with the music. Arts and crafts created by the residents adorn walls throughout the halls and dining areas. And, because this all isn’t enough to make you want to pack your bags and move in, we’ll add the squeals of children laughing. The sounds of music, the socialization of arts/crafts and the love of family, you see, are just as important to rehabilitation as any other type of therapy we can offer our residents.

“Our ultimate goal when it comes to the welfare of our residents is that they feel comfortable, safe and free; free to be themselves in an unfamiliar environment,” said Shannon Richardson, Administrator, Shuksan Healthcare Center. “By offering a fullcircle approach to rehabilitation, we’re able to physically heal our residents’ ailments while also providing mental stimulation and fulfillment.” The feeling of “home” is oftentimes more emotional than it is a physical location. Home is somewhere you can be yourself; a place that doesn’t judge you. Home is where you feel safe, secure and comfortable. “For many, the last place they would choose to be is a nursing facility,” added Richardson. “So, if we can provide the comforts of home and put their minds at ease during their stay with us, our odds of providing a positive experience for them increase.” Back to Jack… While Jack had originally come to Shuksan as a short-term rehab patient, additional health issues would prove problematic to his safe return home. Jack is now our family and we are his. We celebrate his birthdays with cake and ice cream, he opens gifts on Christmas morning, he oversees his own cherry tomato plants in the courtyard each spring, and he actively contributes to the socialization and smiles of those around him each day. Jack is like our resident grandpa and we love him. Intuition tells me that he, too, loves us in return. We represent his home. So, if Dorothy was right and there really is no place like home…Shuksan will be that for Jack and for all who choose to come through our doors.  March 2017 31

LIFESTYLE In the Know

Garden Prep 101 Tips for early spring WRITTEN BY CATHERINE TORRES | PHOTOGRAHED BY DEAN DAVIDSON

ne of the best things about warmer weather is vibrant, lush flowers and bountiful vegetable gardens. As with the case of many worthwhile things in life, a flourishing garden needs a little bit of TLC to reach its full potential. The gardening experts at Ace Hardware in Anacortes, Chris Holly, LeaAnn Newman, and Deb Moser, offered some of their tried-and-true tips. In addition to helping customers with their gardening needs, these knowledgeable women each grow and maintain their own gardens. Here’s a few of their suggestions for prepping your garden this spring. As with any project, you’ll need a plan. Holly suggests determining how much room you’ll need for plants and crops. Consider if plantings have the potential for growing upward or outward. Think about how much time you can devote to your garden in the coming months and choose plants whose care fits your schedule. Take your time planning and aim for simplicity. Newman’s advice: “Start simple, but start it right.” Within your gardening plan, try to choose a variety of plants that will benefit each another. Some plants act as pest deterrents for others. Some help enhance the flavor of a vegetable, as is the case with mint grown alongside cabbage. By thinking this way, you’ll allow Mother Nature to do what she does best. It’ll also discourage using chemically laden pesticides. Which brings us to the next tip: Since you and the birds, 32 NorthSoundLife.com

worms, bees, and other critters are all consuming the harvest, Holly reminds us to aim for sustainable gardening practices. Before planting, be sure to hand-till the soil. It’s not necessary to dig into the ground, just stir things up. Use compost to feed your plants. Homemade is the best (and most economical), but there are some great soil amendments on the market. Once your plants are in the ground, consider maintenance, nourishment, and reproduction. For example, if you have fruit plants, use a horticulture oil spray. An oil spray will protect your fruit plants from pests and disease, while keeping the fruit safe for consumption. Consider releasing pollinators into your garden. “Pollinators cause you to have a really wonderful harvest,” said Moser. Mason bees are an ideal choice. The species is independent with little to no risk of stinging since the males don’t have stingers and the females only sting if trapped. You can buy mason bees or try to persuade them to come to your garden. Finally, keep in mind gardening is a year-round hobby. Garden planning can be done in the fall for the following year, seedlings can be started in February, and Holly likes to prune her roses on Valentine’s Day, the day serving as the perfect reminder. Many resources are available outlining when and what needs be done, but some good ones are the National Gardening Association’s website, garden.org, or ask folks at your local nursery for advice. Happy digging! 

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Fairhaven Rug Gallery WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS

rshia Fathali sat at his desk with Oliver, his 11-year-old canine friend, on his lap. Hand-woven rugs decorate the walls, cover the floors, and even the surface of his desk. It is no wonder that Fathali calls his space a gallery. The Fairhaven Rug Gallery is located at 901 Harris Ave. and was opened by Fathali in 2004. Today, he estimates that he has about 5,000 rugs in the warehouselike gallery. … continued page 37

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Originally from Iran, Fathali moved to Vancouver, B.C. when he was 19 and was introduced to the business after taking a job in Seattle at small rug shop. It wasn’t long until he started developing a clientele of his own and learning the skills of finding and buying handmade rugs. “What I’ve been trained to do is to be able to see the work that has gone into each rug,” he said. In order to stock his gallery, Fathali travels all over Iran to find rugs. “It is almost like hunting,” he said. “You can’t hunt the same animal in different places.” For example, Fathali explained that southwest Iran is known for its production of Gabbeh rugs, which have more simple designs. When he is looking for these particular rugs, Fathali said he might go through thousands of rugs in a couple days before deciding what to take home. “I’m very speedy, I can look at a rug for five seconds to decide if it is a yes, no, or maybe.” He can buy rugs finished, while they are still being made, and can even ask an artist to create a rug based on a certain design. Fathali said that he buys the rugs as commodities. Everything in his gallery is something he’d put in his own home. “I buy them as if I’m buying them for myself.” After the U.S. trade sanctions of 2010 were lifted, Fathali was able to bring rugs back to his gallery for the first time in

years. While he had still been traveling to Iran in the years between, he was forced to keep the rugs he purchased in warehouses in Iran. Last January, he said he brought back 17,000 pounds of rugs after spending three months traveling the region. For the most part, Fathali said he decides to go on buying trips based on communication with rug connections in Iran and, unfortunately, Oliver can’t accompany him. “He has to keep an eye on the shop,” Fathali said. The beauty of handmade rugs is that there is no shortcut, Fathali said. Even with technological advances, these rugs still take between six and 20 months to create, depending on the size and design. It’s not hard to believe Fathali when he preached the importance of patience and skill in rug making. Silk rugs from the 1930s and 40s hang from the walls of his gallery in seemingly perfect condition. “Each rug is a piece of art that can be passed along through generations,” Fathali said. Even after years of exposure to this business, Fathali said he is still amazed at how artists create each rug. There is certainly something magical about it.  901 Harris Ave., Bellingham 360.756.1616 fairhavenrugs.com

March 2017 37

SHOP

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Around the Sound

SHOP

Sugarfina WRITTEN BY ASHLEY HIRUKO

ugarfina is a luxe candy store that caters to adults with a taste for the finer things in life. It recently launched a boutique inside Nordstrom’s Seattle flagship store. Sugarfina’s candy is packaged in beautiful, brightly colored boxes and ribbons, which makes for a tasty treat that’s easy on the eyes. Unlike other candy retailers, Sugarfina focuses on high quality ingredients. With flavors like Pale Ale Pints and Single Malt Scotch Cordials and candy imported from Holland, Germany, Denmark, and Italy, it’s no surprise this candy store stands out from its peers. “Most people in the U.S. have gotten used to going into a candy store and shoveling candy out of the barrel,” said Rosie O’Neill, co-owner of Sugarfina. The idea for Sugarfina blossomed during the first date between O’Neill and Josh Resnick, O’Neill’s fiancé and co-owner of Sugarfina. After meeting online on Match.com, the couple’s first date lead to lasting romance and something just as sweet, candy. They spent their third date watching Willy Wonka and the Chocolate Factory. After the film, the pair pondered the lack of candy stores aimed at adult palates. The name Sugarfina, (fina means fine in Italian), came about during another date between O’Neill and Resnick, this time at an Italian restaurant. The couple had already planned on indulging the word sugar in their company name, because O’Neill was “all about the unapologetic.” They spent the next two years traveling the globe and cultivating partnerships with artisan candy makers. In 2012, they launched their website. Initially, they sold Sugarfina candy to friends and family. “I knew every single person buying stuff on my site,” O’Neill said. “I kind of cyber stalked every order that came through.” But Sugarfina spread through word of mouth and after nine days, O’Neill and Resnick were selling product to strangers. “There were a lot of people interested in a sophisticated take on candy,” O’Neill said. Today, Sugarfina has numerous boutiques located in Canada, California, and a new location set to open in Chicago in July. O’Neill attributes this success to having a passionate and caring team. “When you can nail that piece of the pie everything else starts to fall in place,” O’Neill said. Having a caring team and maintaining close relationships with customers has always been important to O’Neill. She vowed years ago to include a handwritten note in every package. Despite the influx in sales, she still keeps that promise today, taking the time to put care and love into every transaction. “I’m very lucky to be able to work on something that I love, with the love of my life,” O’Neill said.  500 Pine Street, Seattle 206.628.2111 sugarfina.com

March 2017 39

SHOP Savvy Shopper

A Gallery for Regional Art Eye-Candy WRITTEN AND PHOTOGRAPHED BY CATHERINE TORRES

Scott Milo Gallery 420 Commercial Ave., Anacortes 360.293.6938 | scottmilo.com 40 NorthSoundLife.com

THE SHOP When Katherine Khile bought the Scott Milo Gallery in 1994, it served the community as a framing shop. They still offer framing services, but the space has grown into much more. The cozy gallery is divided with wall sectionals, creating dedicated spaces for featured artists’ work. This layout also ensures the utmost wall space for hanging paintings and photography. There is something to look at everywhere: framed work covers all eye-level space, mobiles hang from above, handcrafted tables topped with sculptures are at waist height, and the occasional piece sits on the floor. The front window ledges house bronze cast crow sculptures: one of which picks into a clam while another spreads its wings as if frozen mid-flight. One-of-a-kind metal and handmade paper jewelry is part bodily adornment, part sculpture. Rectangular glass platters add bold infusions of color. There’s something to look at everywhere!

THE ATMOSPHERE Think back to when you were little and your parents took you to a new place: maybe a bustling area of the city, a carnival, or even a new toy store. Recall staring wide-eyed at everything around you, trying to take it all in while deciding what you should examine in detail first. That’s what the Scott Milo Gallery is like; it’s visual stimulation at its finest, where excitement trumps feeling overwhelmed.

KEY PEOPLE Khile, a University of Washington alum, worked as a property manager in Seattle for 35 years before

relocating to Anacortes in 1994. She bought the framing shop and two years later remodeled the space to add the gallery element. Not only does Khile run the gallery, but she’s an intricate part of the local art community. She coordinates the First Friday and Chamber of Commerce art walks, and serves as a liaison between local galleries and regional artists. She takes pride in her role of filling “other peoples’ walls with art.”

WHAT YOU'LL FIND Scott Milo Gallery serves a wide range of price points, selling artwork by regional artists mostly within a 60-mile radius. Customers will find smaller items perfect for gifts like coasters, or can invest in a statement art purchase. Khile has around 40 artists on contract and hosts numerous shows throughout the year, with the intention of “Try[ing] to represent a lot of different types of art and artists.” All originals hang on the wall. At any given time there are paintings and photographs by five different artists in addition to 10 artists who always have their art on display, like Lanny Bergner’s steel mesh tables, where he uses a blowtorch to color the metal into swirled, flower-like designs, or Gary Leake’s custom-wood tables. A cross between sleek and rustic, they’re the perfect addition to any Pacific Northwest home.

OWNER'S FAVORITE While Khile couldn’t pick a favorite piece in the gallery, she did admit to being somewhat of an art addict. Her go-to pieces? Landscapes and florals with recent branching to abstract art. 

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WELLBEING Menu · Spa Review · Races & Runs · Beauty

Spring Break Travel Essentials Facial care while on the road WRITTEN BY ASHLEY THOMASSON

n just two days, I’ll be headed out of town, taking the redeye to New York City. In between sitting down to write this article and penning the last of my emails, I’ve been frantically running around trying to pack and figure how I’m going to fit my entire bathroom cupboard into my carry-on. I’ve never been a good packer (Don’t believe me? Just ask my husband!). As a planner, I always want to have options and be prepared for any situation. I always bring far more clothes than days I will be gone, and more beauty products than I could possibly use in a week’s period. With the unpredictability travelling brings, I have a hard time limiting my options. Whether I’m facing potential disaster or a surprise fancy date out, I want to be prepared! So for this makeup artist and product junkie, … continued on next page

…

travelling can be hard, especially when checking baggage is not an option and I’m forced to pack light. When I land in New York, I’ll be accompanied only by my handsome husband and my carry-on bag, arriving at 5:30 a.m. with no stopping before we hit the town. Having to pare my beauty essentials into a small bag suitable for a carry-on, but one extensive enough for a quick airport-bathroom touchup before a day out on the town, is not an easy task! But I feel like I’ve finally done it, and am excited to share with you my must-have travelling essentials. With spring-break travelling just around the corner, I’m sure many of you are also feeling the real struggle of packing for your trip. This list is packed full of do-it-all wonders that come in travel-friendly sizes, and I hope it helps you on your next adventure.

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HYDRATING FIX SPRAY $18, Sephora Earlier this year, I discovered the power of a hydrating/fixing spray and I can’t believe what I’ve been missing all this time! These little powerhouses serve multiple purposes, making them ideal for travel. They can be used between toning and moisturizing to bring an extra shot of hydration. Then they can be used to set your makeup once applied. Lastly, you can give yourself a mist to add hydration and a fresh glow midday, perfect after a day on the plane or out sightseeing. My favorite spray for traveling is this Beauty Elixer by Caudalie. It can do it all, is the perfect size for your carry-on, and is friendly to all skin types.

CLEANSING CLOTHS $8, Sephora When travelling into different environments, making sure we’re cleansing to rid our skin of germs and toxins is important. I love the idea of cleansing cloths because they’re quick and efficient, but I have always struggled to find one that I really like — one that removes makeup, cleans my face well, and isn’t harsh or drying. Ole Henriksen’s The Clean Truth Cleansing Cloths are what I’ve been seeking for my whole life. They do a great job cleansing your skin and don’t have that chemical-like smell of many other cleansing cloths. Plus, the ingredient list is more natural than other comparable cleaning cloths, so you know you’re treating your skin well.

MOISTURIZER $6.50, Sephora As someone with dry, sensitive skin, I have always balked at anything that claims to be “for all skin types” or “multi-purpose.” I’d think: “It might work for some people, but surely it can’t do enough for this fickle skin.” I just never found something I was satisfied with, until now. The Ultra Repair Cream Intense by First Aid Beauty is a miracle worker. It adds instant hydration and is creamy without being greasy. Plus, it can double as a hand cream and is even hydrating enough to calm eczema. I have eczema on my hands and it always flares up when I travel in different environments and wash my hands frequently. This cream has become my life saver. And the price 44 NorthSoundLife.com

BB CREAM .66oz $18, Sephora If you haven’t had the pleasure of meeting a BB (beauty balm or blemish balm) Cream before, let me introduce you. If I could only take one beauty item on my travels, this would be it. It’s a moisturizer, primer, foundation, and sunscreen all in one. And while it can do all those incredible things, it still is light and sheer enough so it doesn’t look cakey or heavy. In fact, it looks a lot like second skin! I’ve tried a lot of BB Creams over the years and the one I keep coming back to is Dr. Jart’s Black Label Detox BB Beauty Balm. It has a beautiful finish, good coverage, and it doesn’t feel sticky. It’s one of the pricier items on this list, but considering it can replace three or four products in one, it’s well worth it!

BRONZER $15, Sephora As I mentioned before, it’s always hard to narrow down the makeup products in my travel kit. But a staple for me is bronzer. Especially with spring break coming up, I love getting into the spirit of the sunny weather with some added warmth to my cheeks. Benefit’s Hoola Bronzer is perfect to fill this need. The color is universal and lasts all day. They also offer it in the perfect travel size that comes with a brush, again helping pare down the things you need to bring with you. Who could ask for more? 

Fitness

WELLBEING

The Buzz About Barre WRITTEN BY KIMBERLY PARKER

s a young child I loved ballet and dreamed about becoming a ballerina. Fast forward to adulthood, and I have found the next best thing. It’s called the Booty Barre® method. I was so inspired by this workout that I went from being a student to a certified instructor. Booty Barre was created by fitness expert Tracey Mallet in 2009. It has grown from a hot trend available at only a handful of studios to being featured in gyms and studios all over the United States and even internationally. A fitness class that fuses ballet, pilates, dance, yoga, and balance, Booty Barre tones and defines the whole body. The exercises lengthen and strengthen your muscles, yet are gentle and low-impact on joints. There are many benefits of Booty Barre. This is a great class for any gender or age. Many of the movements can be modified, so most people can participate regardless of age, past injuries, or other limitations. There are even modifications available for pregnant women. One of the many benefits of a Booty Barre class is the great overall complete workout, which sculpts your body without adding bulk. The class is made up of many tiny movements, multiple repetitions, squeezes, and pulses to isolate and fatigue the muscles. Your legs should be on fire and shaking during the class. Newcomers to barre workouts are surprised how many calories you burn and the amount of sweat you drip when the class is done. An average barre class can burn around four hundred calories and leave you drenched in sweat. Another benefit of Booty Barre class is the rapid results. If you attend class two to four times a week you should start seeing results in a month. You should be sore for the first

few classes but then you should start to see firmer thighs, a defined back and arms, flatter abdominals, and a lifted rear. Your balance and flexibility should also improve. A typical hour-long class consists of a warm-up, arm workout with weights, a routine on the barre, cardio blasts to keep your heartrate elevated, abdominal work, and, to finish it off, stretching. Studios provide all the equipment you use in class, so you just need to show up ready to work. Many of the routines use a combination of bands, two- to five-pound hand weights, a fixed or portable barre, small Booty Barre balls, and mats. And don’t worry, you don’t have to be a dancer or be graceful. Everyone starts at an individual pace and can decide how much to be challenged. The routines are easy to follow, continually changing, and the music is upbeat and keeps you moving. People often ask what they should wear to class. Depending on the studio and time of year, you want to wear comfortable workout clothes that are lightweight and easy to move in. Most clients prefer to be barefoot but there are special barre socks that you can purchase to help with grip. Make sure you bring water to replenish the fluids you lose through all that sweating. If you are looking for something new and fun to add to your exercise routine, come see me or one of our other fabulous instructors at Snohomish Sport’s Institute’s Moxie Studio. We offer morning and evening classes. We also offer classes in Bootcamp, TRX, Classic Step, Yoga, Athletic Prep, Soccer Skills Training and, coming soon, Pound and IndoRow. For those of you who would like to fit in a Booty Barre workout on your lunch hour, we offer a 40-minute lift class. 

March 2017

WELLBEING Nutrition

Eating in Season Local Food Boxes make for a Healthy You and a Healthy Community WRITTEN BY SARA SOUTHERLAND

hen spring comes in northwest Washington, there seems to be a communal sigh exhaled across the land. More rain ahead, yes, but the occasional sunny and almost-warm day gives us the glimmer of hope to keep forging ahead. Spring to me means thinking about all of the seasonal food that’s on its way. First in April and May with the tender shoots, sprouts, crisp and spicy greens, radishes and peas. June starts berry season galore with one right after the other: strawberries, raspberries, blueberries, blackberries…while all the while tomatoes and peppers start to ripen, and in August can be enjoyed. Soon, we see sweet corn and eggplants, and into fall when winter squashes, hearty roots and alliums abound. Spring is also the time to sign up for a Community Supported Agriculture share with a local farm. When I first moved to the Pacific Northwest 10 years ago, I got introduced to the concept of a CSA share — essentially a box of local food you receive each week throughout the season after signing up with a farmer in the spring. It’s one of the best ways I’ve found to connect my eating with the seasons, try a variety of fresh new produce and other local goods, and support local farmers at the same time. #winning. The CSA model is a relatively new concept — getting its start in 1960s Japan with a CSA equivalent called teikei, which translates to “partnership” or “cooperation.” According to justfood.org, it was first developed by a group of women concerned with the use of pesticides and the increase in processed foods and corresponding decrease in the farm population. 46 NorthSoundLife.com

Similar models spread through Europe and the first CSA was born in New York in 1991. The model is based on the concept that a farmer and customer share in the risk and reward of the harvest. Customers sign on with farmers before the start of the season, helping farmers to buy the seeds and necessary implements to grow the food. In return, customers get a bounty of local items each week — most CSA farms run a 20-week season starting in June and ending in October. In Whatcom County, Cedarville Farm pioneered the CSA model, starting the first one in 1993. Today, there are more than 25 CSA farmers in Whatcom and Skagit counties offering CSAs. Available to individuals and families, many businesses and workplaces are getting involved, with CSA drop-offs right to their offices, making local and nutritious produce more accessible to employees. In addition to being a good fit for health-andwellness programs, along with the sheer convenience of getting groceries delivered, we’ve heard some unexpected joys of participating in a workplace CSA, like the surprise of “What’s in the box?” and the adventure of expanding the palate. For us at Sustainable Connections, it feels a bit like Christmas in the office each week when they arrive — “What did we get?” Farmers often provide a newsletter and recipes to go with each box, to make it easy and delicious to use items that may be less familiar. For me personally, I’ve noted the quality of the produce has been outstanding — always freshly picked and delicious. I also love being able to add on eggs or meats to many of the shares available. And, through market research compiled

through Sustainable Connections, we found that CSAs on average are 25 percent less expensive on average than buying those same organic products elsewhere. Win-win-win. This month’s recipes are straight from the kitchens of two local farmers who offer CSAs, and are leaders in the local agricultural community. Perfect for the cool days of winter and early spring, the squash with lime butter is a savory delight, and the massaged kale salad makes a lovely side dish or main meal when spruced up with the protein of your choice. Want to learn more about CSAs? Don’t miss the CSA Fair on March 18th at the Bellingham Farmers Market. See the full list of 2017 CSA farmers at sustainableconnections.org

Recipes from the box: Recipe courtesy of Farmer Anna Martin, Osprey Hill Farm

INGREDIENTS 1 bunch Dinosaur (Lacinato) Kale 3 Tbsp extra virgin olive oil, divided Juice of 1 lemon, divided ¼ tsp sea salt 1 Tbsp honey ¼ tsp fresh ground black pepper 1 large pear, core removed and diced into ½” cubes ½ cup dry cranberries ¼ cup roasted hazelnuts, roughly chopped

INSTRUCTIONS • Rinse and dry the kale leaves. Trim out the inner stems and discard. Slice the kale leaves into ¼" thick ribbons and place in a large mixing bowl. • Add 1 Tbsp of the olive oil to the bowl with the kale, along with the juice of ½ the lemon and sea salt. Using your hands, squeeze and massage the kale for three minutes, until it has wilted considerably. • Stir in the remaining olive oil, lemon juice, honey and black pepper. • Gently fold in the diced pear, dry cranberries, and chopped hazelnuts.

MASSAGED KALE SALAD WITH PEAR, CRANBERRY & HAZELNUTS (SERVES 4)

BAKED DELICATA SQUASH WITH LIME BUTTER (SERVES 4) Recipe courtesy of Farmer Mike Finger, Cedarville Farm

INGREDIENTS 2 delicata squash, halved and seeded 3 Tbsp butter, softened 1 Tbsp fresh lime juice 1 tsp chili powder, or to taste ½ tsp lime zest Salt and black pepper to taste

INSTRUCTIONS • 1. Preheat oven to 350 degrees F. Place squash cut side down into a baking dish. Pour water into the dish to about ¼" deep. • 2. Bake in a preheated oven until squash pierces easily with a fork, about 30 minutes. • 3. Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, serve immediately. 

March 2017

WELLBEING Trail Review

Portage Creek Wildlife Area WRITTEN AND PHOTOGRAPHED BY KEN BRANTINGHAM

nter a land that is in the process of returning to its primeval origins. The former dairy farm is now grassland, and the peat mine is gone. Portage Creek Wildlife Area is gradually reverting to wetlands wilderness after years of commercial use. Even the foot trails are disappearing. What is emerging is a habitat for migrating birds, deer and other small mammals, reptilian creatures, amphibians, and aquatic life such as the Coho salmon. “Bring binoculars,” advised Sharon Swan of the Snohomish Parks and Recreation Department. Swan was directly involved when the county first acquired the former peat mine in 1995 and the dairy farm a year later. Private ranch land and neighborhoods encompass the 157acre property. On the south side is the Arlington Municipal Airport. Its flight path runs directly over Portage Creek. Hikers also have to contend with the faint but ever-present noise from vehicular traffic on the surrounding streets and highways. The reserve is shaped on the north side like a square lot, but the meanderings of Portage Creek contour its south side. There is only one authorized entrance, located off 59th Ave. SE in Arlington. Look for a small sign pointing towards a gravel road. At the end of the road are parking and the trail head. Note the sign barring dogs. From here, enter and keep right along the fence line. After 200 yards is a small bench for wildlife viewing. The path follows the cottonwood trees planted in a row heading south. Vegetation flourishes as you head towards the center of the reserve. Watch for tall cattails that rise up like corn dogs on a stick, horse hair that resembles bamboo shoots, and many colorful flowers along the ground. Beware of poison hemlock. It rises up about three feet, has white pedals, and is identical to Queen Anne’s lace. “We had a problem with poison hemlock,” Swan said. “It took quite a while to deal with.” The plant is difficult to eradicate and toxic to humans. On the grassy fringes of the trail you may see toads and an occasional harmless garter snake scrambling to get out of your way. The sight is startling at first. Consider these signs of the wetlands returning to health. Behind the cottonwoods is a motionless creek bordered by shrubs, bark, and young cedars. A hundred yards down the 48 NorthSoundLife.com

Quick Stats Size: 157 acres Difficulty: Trails are mostly flat, but may be muddy, wet and overgrown in places Directions: From I-5 or SR-9, take SR-530 to 59th Ave. SE and turn south. Follow 59th St. to the park entrance (on the right). If you reach 59th Dr. SE you’ve gone too far.

trail you will find a bench and an interpretive sign about the restoration of the wetlands. Behind this sign is a break in the trees for a close-up view of the stream. Next is the first of two sturdy bridges. Use these as viewing platforms. They’re separated from each other by about 200 feet of pathway. Watch for great blue herons, red-tail hawks, eagles, and flocks of swallows darting over the trees. It’s likely that water-fowl, mallard ducks, and Canadian geese are present in the marshy areas. Deer and other small mammals like beaver and raccoons frequent the area. After the second bridge, the trail continues to the southern end of the property. Water pools up here and can be very muddy to slog through. Manmade structures remain in this lower part for the time being. A collapsed log cabin lies disintegrating into the wet ground. A two-story red barn stands abandoned and fenced off. Nearby are a concrete slab foundation, hewn wood logs, and a sign for parking. These are remnants of a previous version of the reserve, when a colorful character named Gene Ammon had custodial duties here. In 1978, Ammon discontinued his peat farm and created his own preserve. He called it Amens Wildlife Sanctuary and he promoted it with a giant sign atop scaffolding. In 1992, he approached Snohomish County to sell his 20 acres, which they eventually purchased. The name was altered to Portage Wildlife Sanctuary. The entrance sign is visible behind a thicket of brush near the barn. The barn housed a bird habitat on the top level and an education center below. Ammon remained connected to the property even after the sale to the county. He wasn’t hard to miss. With a stocky build, he sported a full white beard that flowed over his chest. He rode around the city of Arlington on a bike as colorful and interesting as he was. While walking around Portage Creek taking pictures with his digital camera, he noticed strange orbs appearing in his images. He considered these lost spirits. Ammon captured over 400 of these images, according to The Arlington Times. Portage Creek Wildlife Area is a land still healing from a century of human activity. Much of the reserve has returned to a natural state where animal life is thriving. Visitors will enjoy more than a hundred acres to roam and investigate all year round with ample bird watching and wildlife viewing opportunities. 

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HOME & remodel

It’s in the Details WRITTEN BY FRANCES BADGETT

hen you walk into someone’s house for the first time, what do you notice? Bookshelves? A great backsplash? The way the cabinets complement the room? Detail work or “finish” work is often where homeowners provide their creative expression. The tone and style of fine cabinetry, the shape and style of tile work, the gentle curve of a railing — these are details that draw the eye and bring a room together. There are several ways to integrate or showcase interior details. For example, Eric Fulbright of Vintage Cabinetry uses classic styling and vintage inspiration for built-ins and cabinets that are perfect for a classic look. From a great window seat to glass-front bookcases to beautiful kitchen cabinets, he combines a sense of solidity and timelessness to a room. When it comes to railings, screens, gates, and other metal work, there is nothing like a hand-crafted, personally fabricated work of art to enhance your home and express your aesthetic. Aaron Loveitt of Altility Art Studio creates railings and other metalwork for entrances, stairways, and other areas. He also fabricates handles and metal fixtures for drawers, garden gates, towel racks, and other detail work. Architectural Elements also creates inspiring metal work and fabrication for the home. A beautifully screened fireplace or graceful handrail can create a bit of unexpected styling, giving the whole room a design sensibility. When it comes to color and texture, tile is an excellent way to bring in the color theme of the room or highlight a normally overlooked corner. A great backsplash or tub surround can draw a room together and create a focal point. Steve Olson of Archipelago Construction does excellent tile work. “Subway tiles are really popular right now,” he said. So whether you’ve got a dingy corner to brighten or you want your whole kitchen to be a tile extravaganza, everyone knows that the best part of a remodel or construction is also where the devil lives — in the details.  52 NorthSoundLife.com

HOME & remodel

SPECIAL PROMOTION

BEST PROPERTIES ON THE MARKET This month: Refreshed and Remodeled You might not think you would need to update a home built as recently as 2003, but with the recent advent of HGTV and DIY combined with “Love it or List it” you find that styles have changed and access to finished materials is more readily available. A few small significant changes can recreate the entire flavor of a home. These two properties have done just that. Ideally situated on unique and irreplaceable locations, these homes are at their best!

1.  SEMIAHMOO Re-imagined & redefined, this well built 2003 home will simply stun you with its new look. $100K of improvements — 8 inch Hickory plank flooring throughout the main floor, new light fixtures, & paint to create the bright and open feel. Kitchen includes new appliances complete with an update of the island for better function. Award winning design has been made even better with all baths remodeled. Complete main floor living with gracious & inviting guest rooms upstairs. Ideal fairway location. 5417 Canvasback Rd. $849,000 MLS#: 1067558

2.  SEMIAHMOO One of a kind, exquisite custom home on Turnberry Pond. Southern exposure beckons the light to shine through this designer property. Extensive tile work, custom fir built-ins, exceptional selections of granite & new lighting finishes. This home will not disappoint if you are looking for the best! Current owner has maintained & upgraded lighting, appliances & all home service systems. New interior paint & carpet! Lush landscaping — in perfect condition! Easy main floor living — private guest quarters. 8849 Goldeneye Ln. $839,900 MLS#: 1064409

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HOME & remodel

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HOME & remodel

Eat, Drink & Entertain Kitchen Renovation

WRITTEN BY TANNA EDLER OF TANNA BY DESIGN PHOTOGRAPHED BY NIC ASTON PHOTOGRAPHY

his 1960s-built home hadn’t had a remodel since the 80s, so it was ready for a facelift. My clients enjoy family, cooking, entertaining and sports — not necessarily in that order. During our first consult, we discussed their desire to redesign with some traditional aspects, but also contemporary flair. The biggest concern was “kitchen claustrophobia” when multiple people occupied that popular space. An L-shaped sink made it hard to function for couple or family. Plus, the limited area for snacks and seating was an issue during football games. No one used the disjointed living room because of its location, and popular summer barbeques were hamstrung by the small exit and cumbersome setup when carrying plates in and out. Lastly, the homeowners were tired of storing bigger pots and pans in the garage, which prompted a trek each time they cooked bigger meals. So we raised the cabinets to the ceiling and opened the floor plan, creating a kitchen triangle. We enlarged the entry, allowing visibility and inclusion of the dining room. With floor-to-ceiling sliding-glass doors, we brought the outside in, giving the space a bright and airy feel without increasing the footprint. The new island, with prep sink, is now the center of 58 NorthSoundLife.com

attention while helping ease traffic when family and friends are around. All together, the aesthetics and flow are divine for two or 20 people. The redesign of this kitchen remodel has enhanced the functionality marvelously, allowing several people to not only work in the kitchen but also pass through. With the creation of multiple zones, the kitchen has gone from a cramped workspace to a welcoming, airy room for folks to gather or pass through. The custom cabinets, enhanced by creative storage solutions, doubled the amount of storage. Now every item has a designated place in the kitchen, not the garage. The new, oversized apron sink has been a joy for the homeowners when they are tackling party dishes, and the prep sink has completely improved their preparation. With a busy lifestyle and many friends and family coming and going, they love the quartz counter tops and laminate floor — easy to care for and no fuss. Aesthetically, the improvements overall are astonishing. The backdrop’s cool gray palette allowed us to introduce a variety of warm tones while keeping the entire space neutral. Our enhancements gave a nod to a transitional styling, with both traditional and contemporary elements. With the new floor plan and current color ways, the kitchen now appears larger in the original space. The idea of bringing the outdoors in with an enlarged entry and new sliding glass doors brightened the area, providing an open and light vibe. One of the favorites in the room is the custom glaze on the cabinets that complements the paint selection as well as the countertops. Texture and finishes played a huge role during the design process, from the rustic reclaimed wood tops and iron legs on the stools to the gorgeous reflection from the glass subwaytiled backsplash. Each product was selected carefully to add interest without distraction. 

HOME & remodel

LAKE SAMISH GARDEN REMODEL WRITTEN BY MERI-JO BORZILLERI | PHOTOGRAPHED BY MOLLY MAGUIRE

hile our Salish Sea coastline gets a lot of deserved attention here, our freshwater lakes are the jewels of Bellingham’s interior. Not only can the views be just as pretty, but playing in the water — warmer than the year-round frigidity of Bellingham Bay — is one of the best things about living lakeside when the weather heats up. This Lake Samish garden remodel, on the heels of a home upgrade, not only improved the space aesthetically, but worked to comply with challenging shoreline regulations to be sure the fixes were environmentally sound. Clients sought a garden with efficient water requirements that would be easy to maintain. They wanted to preserve lake and shore views and install or keep plantings that promised

year-round beauty. They also wanted to make it easy for water-playing adults and children to safely and easily navigate steep terrain up to the house. They hired landscape architect Molly Maguire in the project’s early stages to help the design team with permitting the renovation for shoreline compliance. That meant careful selection and placement of plants and exterior structures, like a raised deck and step system to comply with requirements forbidding a new impervious surface on the lot. The deck and steps’ steel frame, similar to the steel opengrate system in the home remodel’s second-floor deck, allows rainwater through to the soil below. Concrete pavers, also permeable, were installed atop the steel decking. Rainwater runs through and is filtered through a rock layer under … continued on page 63

60 NorthSoundLife.com

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* 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 and mailed 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. All rights reserved. All6 trademarks used herein the property 873 Hinotesowners. Ct Ste 2 summer with select, within ~B

do not expire. Subject to applicable law, a $2.00 monthly fee will be assessed against card balance 6 months after card issuance each month thereafter. Additional limitations may insulating Hunterand Douglas apply. Ask participating dealer for details and rebate form. ©2017 Hunter Douglas. All rights reserved. All trademarks hereinthe aresmart the property of Hunter Douglas or their respective shades.used They’re owners.17Q1NPSOC2 and beautiful way to help

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…

previous pavers on the ground-floor deck. The same at-grade system was used in the front yard’s segmented walkway that is bound by steel edging. As for the lake, native mitigation plantings were picked to complement a mix of colorful shrubs, grasses and perennials used throughout the garden. All plants were chosen to create beneficial habitats for birds, insects, amphibians and fish as well as for providing year-round color. The garden has matured well. Today, drifts of ornamentalbunch grasses are interspersed with Rugosa roses, Panicle hydrangeas and “Aztec Pearl” Mexican Orange Blossom shrubs. Blanketing the beds in the warm months and providing color year-round: the vibrant Purple Coneflower, rockroses, and Hummingbird Mint. Among the native plants are hardtack, red-flowering currant, Pacific Wax Myrtle, big-leaf lupine and Western Sword Fern. Shore pine, in strategic spots,

helps meet shoreline requirements as well as create a soft evergreen screening on property edges. They will mature to a size that fits with the house and garden. Homeowners own a metal-fabricating business, providing a beautifully woven steel fence of low-maintenance, powdercoated brown to give the garden an elegant backdrop.  Landscape Architect Molly Maguire Landscape Architecture Building Architect Haven Design Workshop Landscape Contractor Geoscapes Building Contractor Glen Cribbs Construction

March 2017 63

HOME & remodel

Clean and Clear Laundry Rooms are the Home’s Hidden Hub WRITTEN BY MERI-JO BORZILLERI PHOTOGRAPHED BY DEBBIE SCHWAB PHOTOGRAPHY

t’s the forgotten room of the house: the laundry room. At the bottom of creaky stairs in a spooky basement, part of the mudroom or tucked in a closet, it’s not a room that’s usually included in the guest tour. The best part of a laundry room is usually the door — so you can close it on the chaos. Despite our best intentions, the room is often a train wreck — you can’t fold because the folding table has junk on it, the measuring cup has gooped-up the top of the washing machine, the drying rack is blocking access to the dryer. And we haven’t even mentioned the lint, or the mystery objects taking up residence in the utility sink. The laundry room is way down the list on popular rooms to remodel. When Jennifer Ryan of Jennifer Ryan Design in Bellingham helped a client move their appliances from a room under the stairs to a laundry/mudroom configuration, it was a vast improvement. One of the best parts was a dog-wash station with pull-out steps for the pooch’s easy ascent. But improving your laundry room doesn’t have to mean a major remodel. Ryan said you can spend as little as $200 for shelves, simple flooring, storage and paint to make the space cheerier and more useful.

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Some Tips From Ryan to Help Clean Up Your Laundry Space Your Folding Counter or Shelf It’s usually piled with clean clothes or baskets of them, right? Keep it clear by making space underneath for the baskets. For the other junk (tools, a cup of coins from the dryer, spare dogpoop bags that got washed by accident), make cubbyholes. If your laundry room is also a mudroom, install hooks for keys and clothes so stuff doesn’t get dumped on the counter. Pull-Out Shelf for Ironing Big space saver, plus lets you do a quick touchup without the hassle of setting up and taking down the cumbersome ironing board. Cabinets and Shelving Storage space helps in a big way. Stash soap, dryer sheets, fabric softener and all those pump bottles of spot- and stainremovers, said Ryan. A closet rod above the utility sink or appliances is efficient for hanging clothes. Saving Space One of the biggest mistakes, said Ryan, is people don’t put the washer and dryer in the best place. You can gain three feet of linear space by buying stackable appliances, now available

in full size. “They don’t bounce around like the old days,” she said. Or get fancy and buy the revolutionary one-unit washerdryer, though they can be slow on drying and not cheap ($800 and up). Location If you can, Ryan recommends keeping your washer and dryer nearby. “The longer you have to walk to do laundry, the less you do it,” she said. “Usually I just see piles of laundry because no one wants to be down there” in the basement. “The closer it can be to the hub of the house, the better.” Making it Comfortable One client of Ryan’s has a TV to make for pleasant ironing. This isn’t the place for knickknacks, but colorful walls — paint, wallpaper, posters — will personalize the place. So will stuff like that tacky line drawing of the Seinfeld crew you just can’t toss, an old poster of the Mt. Baker Banked Slalom, or a copy of the Bismarck (N.D.) Tribune front page story on Custer’s Little Big Horn disaster. A benefit of forgotten-room status is that oddball stuff is welcome. 

HOME & remodel

66 NorthSoundLife.com

Simply Fabulous Greenfab Prefab WRITTEN BY KAITY TEER | PHOTOGRAPHED BY TUCKER ENGLISH

reenfab is a Seattle-based developer of modern, sustainable, prefabricated homes. In 2010, it made news for installing Washington State’s first prefab, modular home to earn LEED Platinum certification. Since then, it has built affordable, energy efficient, and beautiful single and multifamily modular dwellings. It took less than six hours to install this 1700-square-foot home Greenfab completed in Seattle’s Greenwood neighborhood. The home’s four modules, constructed in the company’s offsite production facility in Burlington, were delivered and then assembled atop a foundation with a full basement. The home offers ample living space with three bedrooms and two bathrooms, as well as a lower-level massage studio, and a mother-in-law apartment outfitted with a kitchen, laundry, and full bath, suitable for use as a short- or long-term rental. Founder and president Johnny Hartsfield describes installation days as “some of my favorite days ever.” It’s the culmination of the building process and a celebration that is equal parts … continued on the next page Builder Greenfab Architect HyBrid Architecture Interior Design Modernous

March 2017 67

HOME & remodel

The homeowners envisioned a more open concept kitchen, so they opted to remove the kitchen island from the predesigned 1700 series.

…

construction feat, neighborhood block party, and housewarming reception. “Installation day is one of the most gratifying aspects of my job,” Hartsfield said. Greenfab aims to be a one-stop shop that makes the process as simple as possible for homeowners and guides them through every step of the process, including site selection and analysis, project feasibility, permitting, home design, project management, module fabrication, and installation. Hartsfield and his staff maintain a network of real estate brokers, architects, contractors, and designers who are experienced in modular home construction. Though the process can take about five months, Hartsfield says that most homebuyers find it to be faster, less stressful, and more rewarding than conventional building methods. “Because we build in the factory, all the decisions are made at the start of the project. It’s more intensive initially, but once homebuyers make their selections, they can feel more confident in the project budget, as they know all their costs upfront,” Hartsfield said. After that, homeowners can simply anticipate installation day. At the outset of each project, Hartsfield introduces himself to neighboring homeowners and offers them a letter describing Greenfab’s modular construction process. He gives them his cellphone number in case they have questions or concerns. Hartsfield said that, for the most part, neighbors appreciate that the process yields considerably less construction noise and traffic. They look forward to installation day, and often 68 NorthSoundLife.com

bring their children to watch the cranes in action, he said. Greenfab even supplies a tent with coffee and cookies and hard hats to wear for fun. In addition to simplifying the home-building process, sustainability is at the core of Greenfab’s mission. In 2010, Greenfab worked with HyBrid Architecture to build Washington state’s first LEED Platinum certified modular home. Hartsfield said that Greenfab’s clients for the 1700-series home in Greenwood were very focused on energy efficiency and sought to minimize the home’s operating costs. An energy model determined that the biggest gains could be made through investing in triple-pane windows instead of increasing wall insulation. The home’s mechanical systems are designed to be energy efficient and cost effective. They include ductless mini-splits heating and cooling units, which are healthier because they offer improved air quality and can cut energy use by 30 percent. Other efficiencies include radiant wall heaters and an energy recovery ventilator that exhausts contaminants, cycles in fresh air, and circulates heated or cooled air. The bathrooms feature energy-efficient NuHeat radiant floor mats and a GE Hybrid Heat Pump water heater, which reduces heating expenses by about two-thirds. “One thing I really love about this home is that it has a small footprint but feels expansive because of an open floor plan and large, south-facing windows. Inside, it’s bright and airy,” Hartsfield said. 

Greenfab’s “off-the-shelf” concept is completely customizable and can integrate architectural features such as the bamboo staircase, which offers rooftop access.

March 2017 69

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FEATURED HOME

nnual visitors to La Conner were in no rush to complete the remodel of this high-bluff waterfront home in Shelter

Bay, mulling and tweaking designs on each summer visit over the course of a decade. Dan Nelson of Designs Northwest Architects did a substantial amount of restructuring to modernize what had been a 1970s Northwest contemporary, starting with a stick frame and finishing with a stucco exterior. But the windows tell the story of this home, opening it up to dramatic Skagit Bay views. The water-view windows were designed without headers, giving the sensation of glass meeting ceiling. The open floor plan in the main living area promotes flow throughout, from kitchen to living room to deck. Even when you’re facing away from water, the master bedroom, up a few steps to the half-level loft, features a glass shower that reflects the bay. Steel frames and columns are a nod to the clients who enjoy welding and collectible auto restoration. Along with landscaping touches that include concrete steps and Corten steel retaining walls, they enhance the modern aesthetic of this 3,260-square-foot home. For the homeowners, who pitched in throughout the project, the wait was worth it.

ARCHITECT DAN NELSON, DESIGNS NORTHWEST ARCHITECTS CONTRACTOR STEVE SWIGERT LANDSCAPING SCOTT LANGFORD PHOTOGRAPHER LUCAS HENNING

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FEATURED HOME

t started like so many remodeling projects do,

with just a kitchen replacement. Then, like that piece of cake you keep evening out in the pan,

it grew, morphing into a renovation of the entire house. The owners, new empty-nesters, wanted

an open floor plan and effortless transitions between the outdoors and inside. Floor-to-ceiling windows accomplish that, with architect Regan McClellan making the most of sweeping views of 110 feet of waterfront looking west to Gooseberry Point. With a design incorporating glass, steel, natural wood, and stone elements — builder Jerry Richmond of Indigo Enterprises Northwest Inc. used all locally sourced materials and labor — it’s a grand nest that won’t stay empty for long.

ARCHITECT REGAN MCCLELLAN MCCLELLAN ARCHITECTS, SEATTLE BUILDER JERRY RICHMOND INDIGO ENTERPRISES NORTHWEST INC. PHOTOGRAPHER RADLEY MULLER PHOTOGRAPHY

March 2017 75

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FEATURED HOME

s a vacation home for mostly weekend visits, this house not only looks but feels the part. Homeowners live about an hour

away in Canada and say as soon as they walk in, they decompress. A water view, looking toward Point Roberts and White Rock, helps. With a farmhousetype design by Haven Design Workshop and touches like interior sliding barn doors, the home is functional and easy to maintain as the couple nears retirement. An expansive deck extends the footprint outside, while an open floor plan, lofted master bedroom, and lots of natural light helps broaden the living space inside. Janzen Custom Builders suggested dense and durable Alaskan Yellow Cedar, instead of more conventional Hardie board, that will age to a distinguished silver gray over the years.

ARCHITECT SEAN HAVEN OF HAVEN DESIGN WORKSHOP BUILDER JANZEN CUSTOM BUILDERS PHOTOGRAPHER JIM W. SMITH

March 2017 79

KNOWLEDGE+EXPERIENCE = RESULTS

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SPECIAL ADVERTISING SECTION

Industry Profiles

We are pleased to share with you these select building professionals who can assist on your projects, whether youâ&#x20AC;&#x2122;re planning a small update or a major home construction project. Start your project on a firm foundation.

March 2017

Industry Profiles Legacy Kitchen & Bath With a primary focus on the whole home, Legacy Design Group, Inc. president and CEO Jacqueline Scott, has dedicated over 18 years in the industry in various capacities. Currently the lead designer for Legacy Kitchen & Bath, Jacqueline focuses on whole home space planning including universal design, aging in place applications for home living as well as designing kitchens, bathrooms, utility rooms and every room in the home. She is a member of the National Kitchen & Bath Association, the leading trade association for the kitchen & bath industry, and is certified with both a CAPS (Certified Aging in Place Specialist) and AKBD (Associate Kitchen & Bath Designer) designations. Both ensure that professional competencies have been met in the industry. Locally she is a member of the Building Industry Association of Whatcom County and the recipient of the Remodeling Excellence Award. In 2013 Legacy Design Group, Inc. added window coverings to the corporate structure with the purchase of Russell’s Window Coverings also located in Lynden, WA. This brought an opportunity to add value to the new and remodel construction projects being completed by offering a full line of window coverings including Hunter Douglas, Russell’s in-house brand and more. Russell’s Window Coverings also offers full service repair for blinds and window coverings. In 2017 Legacy Design Group, Inc. has begun a new home construction division, Legacy Homes, for the complete construction of residential properties for sale. The homes under construction start at $375,000 and are being sold in Lynden currently. Jacqueline Scott holds a bachelor’s degree in communications from the University of Tulsa in Tulsa, Oklahoma and continues to hold a Washington Real Estate License.

Jacqueline Scott AKBD, CAPS Legacy Kitchen & Bath 1619 Grover Street, B-8 Lynden, WA 98264 Cell: 360.927.4436 Office: 360.354.1985

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Industry Profiles DreamMaker Bath & Kitchen A proud leader of kitchen and bath remodels in Whatcom and Skagit counties, DreamMaker’s success has been based on our unique design/build process. Our talented designers enjoy bringing forth new and fresh design ideas, and our production team offers quality craftsmanship, leaving our customers with a finished project they are truly excited about. Compelled to educate and develop ourselves to ensure our competitive edge in the community, we provide a distinctive and unmatched remodeling experience. DreamMaker has completed over 1,000 remodeling projects over the past 25 years. By combining our significant industry experience with an unrelenting commitment to quality, innovation, and added value, our clients are assured of the very best outcome every time. Read what our clients are saying about us at: www.guildquality.com/DreamMakerBellingham

DreamMaker Bath & Kitchen 3311 Northwest Ave., Bellingham 360.738.8525 dreammaker-nw.com

Ashley and Vance Engineering We have created a collaborative process that places our clients at the center. Our experienced team enjoys making the process easy for our clients. In their words:

“As a general contractor, we regularly work with Erik and Brandon at Ashley & Vance, and always get great service. They’re responsive, personable, and provide great problem solving for our projects. Enthusiastically recommended!” – Ian Rae, Owner, Chuckanut Builders

“We’ve had the opportunity to work with Ashley & Vance Engineering on multiple projects. We recommend their services highly and appreciate their collaboration, communication and creative process.” – Adair Orr, Armadillo Design Lab

Ashley and Vance Engineering 113 W. Chestnut St. Bellingham, WA 98225 360.746.8020 | ashleyvance.com

March 2017

Industry Profiles Dressel Designs Introducing our inexpensive, easy to assemble and install, tip-proof, life-saving, accident saving: ATTIC SAFETY LADDER Order now for a 50% discount (offer ends 4/01/17) The Attic Safety Ladder is: - The safest ladder ever built! - Absolutely Tip-proof! - Only one needed for the whole house - it lifts out of the cleats and can be used wherever extra cleats are installed. - Can have additional fold-down hand-rails for even greater safety. - Ladders can be ordered in 8 ft to 12 ft - Should be installed in every new home! Welcome to a world where cutouts for receptacle boxes, vent ducts, plumbing stub-outs, any kind of cutout is EASY! POINTS Mark the Spot! These are the only drywall/paneling/plywood cutout markers that can simultaneously mark the cutout sites for one, three, or any number of electrical boxes. There is no other drywall or paneling or plywood cutout marker that comes even close to the precision, ease, simplicity, and the low cost of our markers. The two slot widths assure that POINTS! fit a box of any wall thickness.

Dressel Designs Everson, WA 98247 360.966.4959 dresseldesigns.com

An 8â&#x20AC;&#x2122; sheet of drywall â&#x20AC;&#x201C; 4 perfect cutouts!

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Industry Profiles Matt’s Tree Service Matt’s Tree Service LLC has served residential and commercial customers since 2005. Our goal is to inform our customers of any potential hazards on their property and improve aesthetics through proper tree care. Matt’s Tree Service LLC is a family owned and operated business that is run with a woman’s touch for customer care and service. This allows us to maintain a high standard of quality work that our customers receive on each project. Our climbers and crew leads are continuously learning through industry based training. Matt’s Tree Service LLC is licensed, bonded, insured and equipped to complete tree work to safety standards set forth by OSHA, LNI and ISA. We look forward to providing a great customer experience while sharing our love and knowledge of trees!

Now Serving Skagit and Whatcom Counties!

Matt’s Tree Service 425.369.8733 mattstreeservice-llc.com

HAVEN DESIGN WORKSHOP At Haven Design Workshop we have integrated collaborative design, sustainability, and realistic budgeting into every project since 2008. Clear and open communication throughout the process ensures that as an integral part of the design team, your vision becomes the Haven you desire. In order to aid in visualization, holistic 3d modeling ensures that all parts of your project are accounted for, resulting in a more complete design and economical construction process. With our proven experience in custom design and construction, we work within the framework of your budget and project constraints to help turn your ideas into reality while our extensive knowledge and excellent local business relationships become an invaluable asset in smoothing out the entire process from design to construction. At Haven Design Workshop, we turn limits into guidelines and aspirations into realities, leaving you with the Haven of your dreams.

Haven Design Workshop haven-dw.com 2417 Main St #102 Ferndale, WA 98248 360.527.2840

March 2017

JOIN US!

WINE PAIRI NGS, FOOD, AND FUN!

AT COSMOS BISTRO Featuring Portteus Vineyards & Winery

Saturday March 4th, 3pm–5pm 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.

Tickets $45

Tickets can be purchased online in advance or at the door the day of the event.

Ticket Price Also Includes: • Swag Bag • 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

New Bonefish Grill Tasty Break for Shoppers, Travelers on I-5 Drive WRITTEN BY MERI-JO BORZILLERI

s the upscale, fish-scale version of popular partner Outback Steakhouse, the Bonefish Grill is wellpositioned to meet the appetites of shop- and trafficweary consumers along the Marysville-Smokey Point retail corridor on I-5. About midway between Seattle and Bellingham, it’s a good recharge stop. Smokey Point got its name in sleepier times, when a popular 1950s barbeque joint, the Smokey Point Café, was famous for its telltale column of cooking smoke, a beacon to passersby. The café was one of the few eating establishments back when the grounds were largely vacant fields. Only in the past decade or so has the area’s mushrooming growth produced developments like The Marketplace, the bustling new shopping center, built in 2015, that is a short walk for residents of an equally new multiapartment housing complex. Bonefish and Outback share a building at The Marketplace, across the street from established Lakewood Crossing, home to retail behemoths Costco, Best Buy, Target, and others. … continued on next page

DINE Feature

The 10,000-plus-square-foot restaurant is actually a duplex, featuring the Bonefish Grill on one side and Outback on the other, with one kitchen between. The dual concept is just the second in the state (behind Spokane). Each restaurant cross-trains staff — food preppers prep for both — and share some management labor, but have separate inventory. It’s an intriguing experiment for the company, two brands in the same family but with decidedly different offerings. Like Outback, the Bonefish Grill likes to steer the uninitiated to its signature dishes and drinks. The Bang Bang Shrimp, akin to Outback’s trademark Bloomin’ Onion, is a pyramid of shrimp seasoned with a creamy, spicy sauce and fried to a crispy crunch. It’s popular enough for online imitation. “There are 15 recipes on the internet and all of them are wrong,” said Mike Ryan, managing partner. Where Outback is turf, Bonefish is surf. Appetizers include bacon-wrapped scallops and sweet crab cakes, but it also offers Wagyu beef and ginger potstickers. Entrees at The Bonefish Grill taste as good as they look. An artist’s palette of red and yellow mango salsa adorns a dish of sea scallops & shrimp. The lively green of herb pesto sauce–along with the mango salsa one of five signature sauces to choose from–complements the silky mahi mahi. Bonefish even does sides uncommonly well. Broccoli was steamed just right, hitting the sweet spot between too limp and too firm. Sweet, creamy garlic whipped potatoes were a nice accompaniment to any grilled fish. Equally striking on the color spectrum are the cocktails: the popular Winter White Cosmopolitan, made with white cranberry juice (who knew?) and the deep-pink Fresh Raspberry Collins. The restaurant makes a point to include Washington state wines, with offerings from Woodinville and eastern Washington. Entrees include more than sea fare, with the Fontina Port Chop a top-seller, and other offerings like filet mignon and chicken, along with rice bowls, tacos, salads and a half-pound beef burger. Portions are big enough to take home for a second meal. If you don’t want to go big, Bonefish’s happy hour (4–6 p.m. and 9 p.m.–close every night) is popular for a reason: $4 draft beer, $7 bar-fresh cocktails (including the Bonefish Pomegranate Martini) and discounted dishes like Caesar salad ($4), Calamari ($8) and Bang Bang Chicken ($6), among others. Save room for dessert. If you like coconut, Jen’s Jamaican Coconut Pie (coconut custard and Myers’s Rum sauce) is superb. You’ll savor the Crème Brulee, whose topping is crispy perfection. It’s about as far from a 1950s barbeque joint as you can get, but these days, as a big fish in an ever-expanding pond, Bonefish is a smart fit. 

…

2537 172nd St. NE, Marysville 360.657.5629 | bonefishgrill.com 90 NorthSoundLife.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 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. PRIMA BISTRO French 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 offer 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. TOBY’S TAVERN Seafood 8 Front St., Coupeville 360.678.4222, tobysuds.com Overlooking the scenic Penn Cove in the center of old Coupeville, Toby’s Tavern offers diners a dive bar ambience with a delicious menu of seafood favorites. Their famous bowls of Penn Cove mussels — served by the pound! — come fresh from the adjacent cove, and keep shellfish connoisseurs clamoring for a regular fix. Steamed and soaked in a scrumptious mix of simple seasonings, wine, and juices, Toby’s robust offering of mussels makes for a memorable visit. Fish and chips arrive hot, deliciously flakey, and generous in size, with sides of sweet coleslaw and fries deserving mention for their merit. For those waiting among the weekend crowd of regulars, a giant chocolaty brownie will drive your mind insane, and keep your appetite satisfied before the main course earns its way into the dining room. VINNY’S Seafood

Dining Guide

DINE

restaurant feels farm-like, with simple wooden tables and flooring and no unnecessary flourishes. The kitchen is open, and sends out entrees such as Smoked Salmon Cakes (which contain nothing but king salmon and breadcrumbs and come with a tomato-caper coulis and garlic aioli), Pork New York (pan seared with an apple cider gastrique), a Wild Boar Burger, and Ancho Chili & Chicken Stew. Appetizers include the restaurant’s signature fries, which are twice fried and tossed in truffle-parmesan salt. Both beer and wine are on tap here. Both taps and bottles offer some great representatives from local and international producers. Settle in, and enjoy food, drink, and a fire that roars away between the entrance and the dining room, keeping diners warm in both body and spirit. –

CALLE Mexican 517 S. 1st St., Mount Vernon 360.336.5566 Calle is known for their take on Street Tacos — with six meat fillings to choose from and handmade corn tortillas — but that’s certainly not the only mouthwatering option. Try the Carne Asada, Posole, or Tortas to name just a few menu options. The Spicy Mango Margarita, made with fresh mango and jalapeño, is fast becoming a customer favorite. With 60+ tequilas and mescals to sample, there’s always another reason to visit again.

165 W. St., Friday Harbor 360.378.1934 vinnysfridayharbor.com Ciao! Vinny’s welcomes diners to their Friday Harbor Ristorante, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire to serve simple, gourmet Pacific Northwest seafood and modern comfort italian. Appetizers of Fior de Latte — a caprese salad — and mushroom medley (mushrooms with a Marsala demi-glace and cambozola cheese) are perfect for sharing and leave space for a summery Capellini Mediterranea (prawns and clams in a light white wine and olive oil sauce). As well as a good selection of pastas, Vinny’s has seafood and meat entrées, many of them traditional favorites like Veal Marsala and Chicken Picatta. The cocktail list includes old favorites and some fun offerings like the Crantini and a rhubarb margarita. Top off a meal with crème brûlée — a light, room-temperature custard topped with a layer of burnt sugar.

CONWAY PUB & EATERY American 18611 Main St., Conway 360.445.4733 Don’t let tiny Conway fool you — this pub packs big flavor. Though the town is unincorporated, business is never slow in this watering hole. Farmers often come here after a hard day’s work, as well as bikers making a pit stop on a scenic weekend ride. Their food matches their patrons’ big appetites, such as the blue cheese burger topped with crisply, fried shoestring onions or the mouthwatering oyster burger. Packed with flavor and Americana spirit, Conway Pub & Eatery is a Skagit Valley icon. NELL THORN Seafood 116 First St., La Conner 360.466.4261, nellthorn.com This small-town gem located in the heart of La Conner brings in tourists and locals alike. They boast well-prepared and locally sourced fresh seafood as well as an extensive wine and beer list. The charming and cozy pub atmosphere, homemade soups, and generous portions make for a great special occasion or romantic evening. Try the polenta cakes with cured black olives and roasted garlic tomato sauce — you won’t be disappointed.

SKAGIT A’TOWN BISTRO Regional NW 418 Commercial Ave., Anacortes, 360.899.4001, atownbistro.com Colorful photographs of farm scenes dot the walls of A’Town Bistro, summing up all this restaurant stands for: fresh, local, seasonal food. Even the inside of this Anacortes

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Waterfront destination restaurant!

Great food indoors & outdoors!

THE OYSTER BAR Seafood 2578 Chuckanut Dr., Bow 360.766.6185, theoysterbar.net The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds. The cozy restaurant is housed in a structure dating from the 1920s that has survived many incarnations. The restaurant owes its reputation to its remote, quintessentially Pacific Northwest setting. But people don’t dine at The Oyster Bar for its location alone. The restaurant’s namesake is the draw, and its chef, Justin Gordon, has an abundance of knowledge about oysters — both local and imported — and reveals a passion for working with this native shellfish. While oysters are the signature offering, The Oyster Bar offers a variety of other fine-dining choices and is known in the Pacific Northwest for its extensive wine cellar. SAKURA JAPANESE STEAKHOUSE Japanese

Open 7 days a week at 11:30 a. m. Happy Hour Daily and Early Dinner Specials 3 to 6 p. m. Catering • Events • Private Rooms • Business Meetings • Weddings Rehearsal Dinners Bellingham Marina, 21 Bellwether Way 360.714 8412, GiuseppesItalian.com

1830 S. Burlington Blvd., Burlington 360.588.4281, sakuraburlington.com Professional Teppan Yaki chefs take you on a journey of delicious and interactive dining at Burlington’s Sakura Japanese Steakhouse. Using the freshest ingredients and perfect seasonings, they stir-fry your meal right before your eyes, creating a fabulous feast. Choose from steak and chicken to salmon and shrimp; each meal is served with soup, salad, rice, and vegetables. If it’s sushi you crave, they also offer a full sushi bar for even the most discriminating taste buds.

American Farm-to-Table with a French Twist DINNER - BRUNCH - HAPPY HOUR LIVE MUSIC - Thu.-Sat. 7pm-9pm

WHATCOM BAYOU ON BAY Cajun/Creole 1300 Bay St., Bellingham 360.752.2968, bayouonbay.com Bayou On Bay serves a wide variety of classic Cajun and Creole dishes, such as gumbo, jambalaya, po’ boy sandwiches, and hush puppies, just to name a few. A house-made remoulade, which accompanies many of the dishes, is worth the trip alone. The bar offers an extensive list of drink options. Bayou on Bay is a must for foodies as well as people just looking for a satisfying meal. BLACK FOREST STEAKHOUSE German/Steak 1263 Barkley Blvd., Bellingham 360.733.9185 638 Peace Portal Dr., Blaine 360.306.8342, blackforeststeakhouse.com

1200 Cornwall Avenue, Bellingham 4u2eat.com | (360) 306-3917 92 NorthSoundLife.com

Black Forest Steak house offers a versatile dining experience. It’s fancy enough for special occasions, anniversaries, and graduation celebrations, but it’s also a place you’ll want to go to any day. Black Forest makes their steaks different than most other steakhouses: They broilsthem in a 1,600-degree oven, leaving the meat tender and flavorful.

Restaurant Review

DINE

Small Plates, Big Taste, New Place Galloway’s Cocktail Bar WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS

alloway’s Cocktail Bar has taken over the space Daphne’s once held in Fairhaven, across from the village green. The new bar has retained much of Daphne’s old-fashioned feel but without the feminine vibe. The small space is dark and romantic with intimate booths perfect for a date night with that special someone. Soft lighting illuminates the charcoal walls and creates a pretty glow behind the well-stocked bar. The cozy setting lends itself to friendly and helpful service. You’ll never be more than a few steps from the bartender should you have questions or need any suggestions. Well-situated in downtown Fairhaven, Galloway’s is a good spot to hit after a stroll along the waterfront. The menu is full of interesting cocktails from a wide selection of premium liquor. If you’re looking for something sweet and light, the Elder Royale cocktail fits the bill. A combination of gin, elderflower liqueur, and Prosecco make this beverage drinkable for just about anyone. The elderflower gives it a unique, earthy taste and the Prosecco keeps it fresh. On your visit to Galloway’s be sure not to ignore the small-plates menu. Just about every cocktail goes well with good cheese. For $13, the cheese plate comes with a rotating selection of cheese paired with apples and baguette. The plate comes with more than enough cheese and is a good size for two. After momentarily curbing your hunger, move onto something a little more filling from the sandwich menu. The Italian Pesto Panini is a good choice among the four sandwiches options. Pesto is layered on top of salami, pepperoni, provolone and held together with delicious sourdough from Avenue Bread. The pesto keeps the sandwich moist even after it is grilled to a golden crisp and the provolone provides a good balancing flavor to the salty salami and pepperoni. Overall, Galloway’s is a welcome addition to Fairhaven after the loss of Daphne’s. The atmosphere has been updated but still remains charming. If you’re looking for an upscale cocktail accompanied by a delicious snack or two, Galloway’s should be on your list.  1200 10th St., #102, Bellingham 360.756.2795 gallowayscocktail.bar

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13moons Restaurant at The Swinomish Casino and Lodge Presented in association with: Judd & Black Appliance, Mount Vernon WRITTEN BY CATHERINE TORRES | PHOTOGRAPHED BY DEAN DAVIDSON

n February 9, guests braved the slushy roads to attend our Meet the Chef event. Held in the test kitchen of Mount Vernon’s Judd & Black, we nibbled, sipped, and learned a thing or two about choosing the ideal steak and why chocolate needs to be melted in a double boiler. Chef Dan Van Norman of 13moons from the Swinomish Casino & Lodge presented plate after plate of delicious tastes. As attendees arrived, they were greeted with plates of parmesan prosciutto crostini drizzled with balsamic glaze, and shrimp served with clementine chipotle cocktail sauce. Olivia Yates of Whole Foods brought the light appetizers. The crunchy crostini were a pleasant salty sweet bite, while the clementine chipotle cocktail sauce hit the perfect balance of sweet and spicy. The evening was already off to a great start. As a first dish, Van Norman served an adult version of the classic mac and cheese. Studded with mushrooms and succulent Dungeness crab, the creamy bowl was topped with crunchy bread crumbs, creating an ideal balance of textures. It wasn’t filled with gooey or stringy cheese. No. This was elegant crab mac and cheese. A taste of Champagne sorbet followed the comforting bowl, cleansing guests’ palates for the entrees. As Van Norman demonstrated how to create the main dish, he offered tips for buying and preparing the meat. Be sure a steak has plenty of marbling — this indicates fat, and fat means flavor. At 13moons they serve grass-fed, corn-finished beef because the grass helps develop a good flavor while the corn builds fat. While 94 NorthSoundLife.com

searing the filet, Van Norman informed guests he waited for the skillet to be incredibly hot then looked for each side of the meat to develop a deep brown crust. Each seared filet was topped with Rogue River blue cheese, an intensely sharp cheese that tones down slightly when melted. Served alongside the steak were roasted Yukon potatoes and asparagus. The whole potatoes were first steamed until cooked three-fourths of the way, then sliced thickly and tossed in a hot skillet with an olive oil and butter mixture. This is a quick way to ensure a creamy inside, but slightly crisp exterior. Van Norman then layered the potato, stalks of the perfectly tender and bright green asparagus, and finally the filets. The entire dish was topped with a rich beef demi-glace that nicely complemented each component. The room was silent as attendees dug into the meals. A rich meal requires a light dessert. Van Norman prepared an airy white chocolate mousse topped with a cherry sauce and garnished with dark chocolate shavings. He explained the white chocolate, as with all chocolate, needs to be melted in a double boiler since sugar burns so quickly. The resulting dessert was satisfying without being heavy or overly sweet, a wonderful way to end the evening. Guests left feeling full and sporting swag bags which included a generous meal voucher for 13moons. We’d like to extend a big thanks to Chef Van Norman for preparing the evening’s wonderful meal as well as 13moons of Swinomish Casino & Lodge, Whole Foods, and to Judd & Black for hosting us in their well laid-out test kitchen. Check out northsoundlife.com for details on all our upcoming events! 

INGREDIENTS: • 2 oz fresh Dungeness crab meat • 4 oz macaroni pasta • 6 oz heavy cream • 1 oz parmesan cheese • 1 oz Stilton cheese

First Course

Truffle Dungeness Crab Mac and Cheese

• 1 oz crimini mushrooms • 1 ea. shallots (minced) • 2 ea. garlic (sliced) • 1 tsp butter • 2 Tbsp white wine • Salt/white pepper • 1 tsp extra virgin olive oil • ½ tsp white truffle oil • Parmesan herb bread crumb topping

DIRECTIONS: Add extra virgin olive oil to a pan, turn on high heat. When oil reaches the smoking point, add mushrooms. Season with salt and white pepper. Saute for 3 minutes or until lightly golden brown on all sides. Add garlic and shallots, sauté for 1 minute. Deglaze pan with white wine. Reduce by half. Add heavy cream, reduce by half, add macaroni pasta, parmesan cheese and Stilton cheese. Simmer on low heat until cheese is completely melted through, finish with white truffle oil. Place in a serving dish, top with fresh Dungeness crab and parmesan bread crumb topping. Bake for 5–6 minutes at 350F. Serve.

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Second Course

Aged Filet Mignon with Rogue River Blue and Bordeaux Demi-Glace INGREDIENTS: • 7 oz filet mignon (USDA prime, aged, center cut) • 1 oz Rogue River blue cheese • 2 oz Bordeaux demi-glace • 1 ea. orange zest • 3 Tbsp extra virgin olive oil • ½ ea. shallot (minced) • 2 ea. garlic (sliced • 3 ea. asparagus (peeled/trimmed) • 1 ea. parsley • 1 tsp butter • 1 tsp sage butter • 2 oz duck fat • Bulls blood micro herb • Yukon Gold potatoes (steamed/sliced) • Salt/black pepper

DIRECTIONS: ■■ Add extra virgin olive oil to a pan, turn on high heat. Season

filet mignon with salt and pepper. When the oil has reached the smoking point, add the filet mignon to the pan. Sear until golden brown on all sides. Remove from pan. Brush the filet mignon with melted sage butter, place in the oven at 350F until rare. Remove filet mignon from the oven and top with rogue river blue cheese, place filet mignon back in the oven until center has reached desired temperature. ■■ Season asparagus with olive oil, salt, black pepper, orange zest

and butter. Bake at 400F until tender. ■■ Add duck fat to a pan on medium heat. When the duck fat starts

to smoke, add the sliced Yukon Gold potatoes, season with salt and pepper. Fry until golden brown on both sides, add shallots and garlic, sauté for 1 minute, add fresh chopped parsley and finish in the oven at 350F until potatoes are tender. Assemble potatoes, asparagus, filet mignon, finish with Bordeaux demi-glace and micro herb for garnish.

INGREDIENTS: • 20 oz white chocolate chips • 2 cup heavy cream • 2 Tbsp granulated sugar • 10 oz fresh cherries, pitted • 1 cup sugar

CULINARY EVENTS

Third Course

White Chocolate Mousse

Sips Of The Season March 4, 2017 3:00 p.m.–5:00 p.m Bellingham Alive Magazine presents Sips Of The Season. Taste wines from Portteus Vineyard & Winery paired with out of this world cuisine from Cosmos Bistro while enjoying an informative pairing lecture from Dan “The Wine Guy” Radil.

• 1 cup water • 1/3 cup brandy • Shaved dark chocolate

DIRECTIONS: Place white chocolate into a double boiler, melt. Add half the heavy cream and whisk until completely melted and smooth, cool and set aside. Place remaining heavy cream and sugar to a chilled mixing bowl. Whisk. Fold white chocolate and whipped cream together. Add sugar, water and brandy to a pot. Simmer on low heat until sugar is dissolved. Add cherries, simmer on low heat for 5–6 minutes. Cool. Place mousse into a cup, top with cherries and dark chocolate.

Cosmos Bistro 1151 N State St., Bellingham springsipscosmosbistro.eventbrite.com

Italian Wine Dinner with Carlo Ochetti March 4, 2017 6:30 p.m. Hellams Vineyard hosts “Il Vino e La Cucina del Nord italia” This 5 course dinner features wine and cuisine from Lombardy, Piedmont and the Alto Adige all paired together to really show off the delicious combinations from the region from Chef Carlo of La Terrazza. Hellams Vineyard 109 N First St., Ste. 101, La Conner hellamsvineyard.com

Lunchtime Cooking Class March 14, 2017 12:00 p.m.–2:00 p.m. Chef Southern will teach you professional tips and secrets as you work with others in a hands-on environment. You’ll finish with a sit-down lunch and enjoy the dishes you’ve created. March 14 the lunchtime series presents pasta 101. Rosario Resort & Spa 1400 Rosario Rd., Eastsound rosarioresort.com

Caribbean Cooking Class March 31, 2017 5:30–9:30 p.m. This immersion cooking class includes hands-on prep and cooking including appetizers, main course, drinks, and dessert, plus a full sit-down dinner. Experience true Caribbean cooking with Calypso Kitchen. For menu and ticket information call Instructor Sarah. Calypso Kitchen, Birch Bay 347.413.3983

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DINE Sip

Wine Festivals Set For State, Vancouver WRITTEN BY DAN RADIL | PHOTOGRAPHED BY KRISTEN MARIE PHOTOGRAPHY

ne of the many great things about living in Bellingham and the Whatcom County area is the “small-town feel” the region carries despite its close proximity to two major metropolitan areas. With Vancouver, B.C. to the north and Seattle to the south, Bellinghamsters have a wealth of recreational and cultural choices at their disposal for those wishing to venture out of town for a change of pace. The variety of choices applies to wine enthusiasts as well. Vancouver and Seattle offer two of the biggest and best wine festivals in all of North America. These events provide plenty of seminars, tastings, and a great opportunity to chat with winemakers, distributors, and winery personnel. And area wineophiles who like to enjoy good food and good wines on a smaller scale take note: Bellingham now hosts its own regional wine festival. It’s a nice alternative for those who’d rather pass on a trip to the big city while still having a chance to taste a great selection of Northwest wines. VANCOUVER INTERNATIONAL WINE FESTIVAL This year’s Vancouver International Wine Festival was scheduled to take place from February 11 through 19 at a number of venues and restaurants around the provincial city. At the heart of the festival is the International Festival Tasting, a three-day, four-session event that features nearly 800 wines from 16 countries. It is estimated that during this and the festival’s other events, an amazing 42,000 bottles of wine would be poured and/or purchased.

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This year’s schedule was also expected to include a number of wine-related luncheons, brunches, dinners, and seminars, as well as the Bacchanalia Gala, a nine-wine, five-course dinner, with event proceeds benefiting the Bard on the Beach Shakespeare Festival. Each year, the festival organizers select a theme country and provide attendees with a large number of representative wineries from which to choose. The 2017 festival’s focus was Canada, and 76 wineries from B.C., Ontario, and Nova Scotia were expected to attend and pour a superb array of wines. For Whatcom County residents, a first-hand trip to British Columbia wineries is an easy and scenic drive. Wineries from the Fraser River Valley are practically a stone’s throw north of the border, while those in the Similkameen and Okanagan Valley regions are located just over the Cascades in eastern B.C. TASTE WASHINGTON Billing itself as “the nation’s largest single-region food and wine event,” Taste Washington will feature over 225 Washington wineries, 65 area restaurants, and 60 culinary exhibitors during a four-day extravaganza from March 23 – 26. This year marks the event’s 20th anniversary, and the Washington Wine Commission and Visit Seattle organizers have again partnered to offer an impressive package of tours, classes, parties, and tastings that are practically guaranteed to put a smile on the face of any Washington wine enthusiast.

The festivities kick off with a “Red & White Party” at AQUA by El Gaucho on Seattle’s waterfront on March 23, and continue with “Taste and Savor Tours” on March 25 and 26, which include an eat-your-way morning walk-through of Pike Place Market. Ninety-minute, wine-related seminars will also be held on March 25 and 26, along with Taste Washington’s centerpiece, the Grand Tasting at Century Link Field Event Center in Seattle. The Grand Tasting includes two ticket-purchase options: general admission from 2 – 5:30 p.m. each day or a VIP option which allows you one-hour earlier access. For a complete calendar of events or to purchase tickets, visit tastewashington.org. BELLINGHAM NORTHWEST WINE FESTIVAL Now in its second year, the Bellingham Northwest Wine Festival is also a great showcase for regional wineries as part of Bellingham Wine Week, beginning July 31. This year’s Grand Tasting will be held at the Four Points by Sheraton Bellingham Hotel and Conference Center Ballroom on August 5. The event is scheduled to feature up to 50 wineries and well over 100 wines. Many of these wines will be entered in a pre-event, judged competition, which is the only one of its kind in Northwest Washington. Award-winning wines from the competition will be announced during the Grand Tasting, and include bronze, silver, gold, double gold, and best of show medalists. Festival organizer Zacchoreli Frescobaldi-Grimaldi said that the Bellingham Northwest Wine Festival not only provides attendees with an incredible selection of wines, it also helps raise funds for a number of local non-profit organizations. Net proceeds from this year’s event are scheduled to

benefit Lydia Place, Pass the Hat, Our Tree House, Brigadoon Service Dogs, and Growing Veterans. General admission to the Grand Tasting runs from 7 – 10 p.m. VIP passes are also available, and VIPs will be granted access to the Ballroom beginning at 6 p.m. and then also to a private lounge from 7 – 10 p.m. where exclusive wine pours and appetizers will be served. In addition, festivalgoers will be able to purchase wines from an on-site wine store to take home with them. For detailed event information including a list of winery participants, accommodations, and ticket purchases, visit bellinghamnorthwestwinefestival.com. 

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BLACK PEARL ASIAN FUSION Vietnamese 1317 W. Bakerview Rd. 360.746.2030 blackpearlbellingham.com

Temple Bar The Day After INGREDIENTS: Evan Williams Bourbon, fresh grapefruit juice, St. Germaine, Mezcal, candied grapefruit wedge, $9

Bellingham has an abundance of Vietnamese restaurants; the trick is to find one that stands out — like the Black Pearl. With all the available extras, it is almost impossible to get the same flavor twice. The pho is clean and refreshing with a variety of sauces to add as extra seasoning. It comes with a variety of types of meat, including round-eye, brisket and chicken, but vegetarians don’t despair, there’s an option for you, too. One nice feature of the Black Pearl’s menu is that it doesn’t only serve pho. Try the chicken or beef teriyaki, or a noodle bowl. The Black Pearl’s selection of crepes is second to none — everything from classic butter and cinnamon to New York style cheesecake with strawberry or raspberry jam. BLUE FIN SUSHI Japanese 102 S. Samish Way, Bellingham 360.752.2583, bluefinbellingham.com At Blue Fin Sushi, fresh sushi is used to create a variety of tasty options like the Tekka roll, which is seaweed, rice, and tuna. The waitstaff is friendly and it’s always entertaining to watch the chefs at work. Blue Fin also offers a full menu of non-sushi food items. Its version of fish and chips, for example, is a must-try: tempura fried salmon pieces served with sweet potato fries with a creamy wasabi sauce for dipping. Blue Fin Sushi also serves a variety of teriyaki, orange chicken, and bento boxes. BRANDYWINE KITCHEN Regional NW 1317 Commercial St., Bellingham 360.734.1071, brandywinekitchen.com

s winter slowly transitions to spring, a cocktail reminiscent of warmer days is in order. Liliana Franz, the bartender who concocted this cocktail, described it as a “twist on a Brown Derby” by using bourbon and fresh squeezed grapefruit juice. The first sip is filled with bourbon’s soothing warmth that then fades into sweeter notes of elderflower and grapefruit. Franz decided on St. Germaine because its floral sweetness balances and smooths the citrus. A spritz of Mezcal on the glass

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provides a smoky finish, complementing the grapefruit’s tang. A candied grapefruit wedge, resting on top for the last bite, leaves a sweet promise for pleasant and spring-like days. “The Day After” isn’t on the regular menu but offered as a special-ofthe-day, but no worries. Chances are good it’ll reappear as the seasonal menu changes. But if you can’t wait, just ask for it.  Temple Bar 306 W Champion St., Bellingham 360.676.8660 | templebarbellingham.com

Named for the decadent heirloom tomatoes grown on their farm, the owners source much of their ingredients locally and hold the “from seed to plate” philosophy. The menu offers vegetarian and gluten-free options (like ricePanko Fish and Chips), and includes beer from both Boundary Bay and Chuckanut breweries. Try the Quinoa-Salmon Cakes with red pepper aioli or a BLT with Hempler’s bacon and maple-tomato relish. Don’t miss the Hibiscus Iced Tea for a refreshing sip or treat yourself to a Raspberry Champagne Cocktail. CIAO THYME ON THE SIDE CAFE Lunch 207 Unity St., Bellingham 360.733.1267, ciaothyme.com For those who have experienced Ciao Thyme’s gourmet dinners and cooking classes, the new Ciao Thyme on the Side Café is a welcome addition to the delicious work of Jessica and Mataio Gillis, owners of Ciao Thyme catering. As with everything Ciao Thyme does, ingredients are fresh, local, and in season. Choose soups, salads, and sandwiches a la

carte, or create a plate with a selection of all three for a hearty and satisfying lunch.

GREAT

FIAMMA BURGER All-natural Burgers 1309 Railroad Ave., Bellingham 360.733.7374, fiammaburger.com

TASTES

One word speaks volumes about Fiamma Burger: variety. With six different patty types (including homemade veggie, bison, and salmon) and more than 17 menu options, there are endless possibilities for a burger masterpiece. You can even get a “burger in a bowl,” served without the bread. And with extra things to add on like fire-roasted green chiles or a scoop of chili, it could take a long time to find your perfect creation. All burgers are served on a fresh-baked egg bun, with crisp lettuce, and all the usual fixings. Spice it up with chipotle ketchup, spicy mustard, or curry mayo, then cool it down with a beer or milkshake.

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.

FIRESIDE MARTINI & WINE BAR Eclectic/Bar 416 W. Bakerview Rd., Bellingham 360.738.1000, firesidemartini.com Fireside is out to make a name for itself. By using fresh, local ingredients, and a menu that changes on an almost daily basis (based on what’s fresh at the market that day), the Fireside has a lot to offer the casual diner and those more focused on detail. The Fireside claims to have the largest “by the glass” wine selection in Bellingham, none of which are served anywhere else in the area. Cocktails are based on in-house infusions of spirits and it’s a collection found only at Fireside. Beer options range from local to obscure to international. The decor in Fireside is welcoming and intimate, with couches and armchairs throughout the lounge.

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The butternut squash risotto at Hundred North is certainly a treat, but you won’t regret the money or calories spent. The creamy, well-portioned risotto has just enough butternut squash to add interest without overpowering the dish.

You can’t go wrong with oysters at Rock and Rye downtown. Choose from five types of raw oysters from local farms and pair them with one of the restaurant’s delicious cocktails.

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The tacos at Taqueria Tecalitlan have a reputation for being the most authentic in Bellingham. And at just $1.50 apiece, it’s hard to go wrong.

As a great vegetarian option try the eggplant parmesan at D’Anna’s Café Italiano. The house marinara is tasty enough to drink and makes an excellent companion to the earthy eggplant.

THE FORK AT AGATE BAY Eclectic 2530 N. Shore Rd., Bellingham 360.733.1126, theforkatagatebay.com As unassuming as they come, The Fork at Agate Bay is a quiet retreat of fine food and wine only a short drive down the east side of Lake Whatcom. Be careful not to be fooled by its quaint exterior; inside you’ll discover a surprisingly upscale atmosphere warmed by a welcoming and rustic charm. Opened in June 2009, it has gained recognition as one of Bellingham’s best restaurants, emerging as a favorite for food connoisseurs. From a simple yet elegant egg breakfast to wild-mushroomstuffed chicken, the menu is a delightful and modern take on the classics. With a full wine bar, an in-house baker, and fresh, local ingredients, The Fork at Agate Bay provides a sophisticated twist on Northwest dining.

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A bit of a hidden gem, Ginger Boat in Sehome Village has a menu full of tasty Asian fusion dishes. Go outside the box and try the Asian fusion tacos. Out of the box is a good place to be.

Some days just require a big slice of chocolate cake. Each creamy bite of the chocolate bliss cake at Pure Bliss will melt any stress away.

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While Dirty Dan Harris Steakhouse is known for their filling steaks, don’t ignore their selection of seafood. The panseared scallops make for a delicious alternative to steak.

Thai House’s chicken satay is a perfect start to a delicious meal that will most definitely follow. The chicken is marinated in coconut milk and served with plenty of peanut sauce.

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AGENDA

Featured Events · Listings · The Scene · Final Word

Remembering Chaplin MARCH 4, 7:30 P.M.

harlie Chaplin, considered one of the greatest performers of his day, took physical comedy to new heights. Now the Pacific Northwest Ballet, with awardwinning choreographer John Bishop, is returning for a second year, featuring new scenes. Marking the 100-year anniversary of Chaplin’s comedic masterpiece “Little Tramp,” the show is coming back for a repeat performance. Christopher Key of the IMHO Bellingham blog, called it “a thing of rare beauty.” James Innes plays the title role and is a seeming doppelganger of the famous actor. Innes went to a showing of three of Chaplin’s films to get his body language and comedic manner just right.  Mt. Baker Theatre, Main Stage 104 North Commercial St., Bellingham 360.734.6080 | mountbakertheatre.com

AGENDA Events

Barrule

THEATER

MONTY PYTHON’S SPAMALOT

ALWAYS…PATSY CLINE

Directed by Doug Bechtel and featuring an all local cast, Monty Python’s Spamalot is a highly irreverent musical comedy adopted from the 1975 film, “Monty Python and the Holy Grail”. Orcas Center 917 Mt. Baker Rd., Eastsound 360.376.2281 orcascenter.org

FRIDAYS & SATURDAYS IN MARCH

Always…Patsy Cline is a musical tribute to the beloved country western star performed with warmth, humor, and heart. A show full of fun and plenty of honky tonk! The Conway Muse 18444 Spruce St., Conway 360.421.4173 conwaymuse.com

MARCH 16–18 & 23–25, 7:30 P.M.

LEWIS BLACK: THE RANT, WHITE & BLACK TOUR MARCH 17, 8 P.M.

INTO THE WOODS MARCH 2–4, 7:30 P.M., MARCH 5, 2:30 P.M.

Venture into the woods with Cinderella and her Prince, Little Red Riding Hood and the wolf, Rapunzel, the Witch, and a host of other enchanted characters in Stephen Sondheim and James Lapine’s Tony Award winning musical. Whidbey Playhouse 730 SE Midway Blvd., Oak Harbor 360.679.2237 whidbeyplayhouse.com

He shouts so you don’t have to. The “Daily Show” commentator brings his cathartic brand of humor to Bellingham, perfect for these divisive times. Mt. Baker Theatre, Main Stage 104 North Commercial St., Bellingham 360.734.6080 mountbakertheatre.com

THE PIRATES OF PENZANCE MARCH 12, 3 P.M.

Gilbert and Sullivan’s classic musical tale of swashbucklers and Victorian ladies off the course of Cornwall comes to Bellingham. Mt. Baker Theatre, Main Stage 104 North Commercial St., Bellingham 360.734.6080 mountbakertheatre.com

104 NorthSoundLife.com

Always...Patsy Cline Into the Woods

ACT PRESENTS: THE 25TH ANNUAL PUTNAM COUNTY SPELLING BEE MARCH 24–25 & 30–31 7:30 P.M., MARCH 26, 2:30 P.M.

A delightfully comedic musical that follows an eclectic group of ‘tweenagers’ (played by adults) all vying for the spelling championship of a lifetime. Anacortes Community Theatre 918 M Ave., Anacortes 360.293.6829 acttheatre.com

S T S I W T E R O M the 39 steps

MEN ARE FROM MARS – WOMEN ARE FROM VENUS LIVE! MARCH 24–25, 7:30 P.M.

The Off-Broadway hit comes to McIntyre Hall. The one-man mix of theatre and stand-up comedy is based off the enormously successful book, and explores the subtleties of relations between the sexes. Mt. Baker Theatre, Main Stage 104 North Commercial St., Bellingham 360.734.6080 mountbakertheatre.com

MORE SOUL dreamgirls

DON GIOVANNI MARCH 31, 7:30 P.M.

Mozart’s famous “Don Giovanni” makes a stop at McIntyre Hall. This opera is the retelling of legend Don Juan, the famous womanizer who refuses to repent his philandering ways. McIntyre Hall 2501 E. College Way, Mount Vernon 360.416.7727 mcintyrehall.org

CONCERTS SALISH SEA EARLY MUSIC FESTIVAL MARCH 11, 7 P.M

This expansive festival celebrates period instrument chamber music from six centuries around the Salish Sea. March is dedicated to the prolific Baroque composer Telemann. Brickworks 150 Nichols St., Friday Harbor 360.378.0095 salishseafestival.org BARRULE MARCH 17, 7:30 P.M.

An award-winning combo, from the Isle of Man, Barrule has a big band sound with only three members. Their music is

S H G U A L E R MO a proper place

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