North End Metro November | December 2015

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The Future of Glass The Pilchuck Glass School

Dan Ollis, Whidbey Coffee Family man Mud runner Coffee connoisseur

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Even Dorothy just wanted to find her way home. If only she’d had a really great real estate agent. Perhaps all the adventure of the munchkins and the yellow brick road, flying monkeys who were really scary when you think about it and the wicked witch of the west could have been avoided.

Don’t we all have a little bit of Dorothy in us? Running away from one thing hoping to find something better.

Welcome home to Whatcom County–you start looking for a home and you end up with something much greater. From Mt. Baker to the Semiahmoo sandspit, you clearly know... you’re not in Kansas anymore. I’ve always known there was a better way to practice real estate. A better way to tell the story of the home and the magic of the place. I love this land and sharing its hidden secrets that draw you near and holds you fast. Glenda the good witch had it right all along...

There’s no place like home!


Whatcom County...Even when it rains, I shine! Managing Broker 360-815-4718

Say Good Morning to Great Breakfasts Want to start your day with something tasty? Look no further than our ultimate guide to breakfast in Snohomish County.


53 Magic in the Making We visited the studios and workshops of six local makers of beautiful, functional art.


November | December


29  Around the Sound Rachel's Ginger Beer


67  Omega Pizza & Pasta 71  Review The Hollywood Tavern 72  Mixing Tin Gin and Tonic

LIFESTYLE 13  Cascadia Art Museum 17  Calendar  November & December 18  In the Know  Edmonds: The Heart of the Arts 18  In the Know  Who Knew?

30  Savvy Shopper Snow Goose Books and Frames

19  Wonder Woman Dr. Jean Hernandez


20  Spotlight Artist The Future of Glass

33  'Tis the Season, It's Party Time

73  Seven Great Tastes


35  Beauty Autumn Warmth 75  Featured Event  The Village Theatre presents Snapshots

37  Fitness The Buzz About Barre

HABITAT 39  English High Bank Waterfront Home

76  Events

NOTES 22  5 Faves Knitting Sources


42  Elegant Escape

6  Editor's Letter


8  Contributors 10  Letters to the Editor

25  Zinc Art + Interiors 28  Necessities Nature's Finest

44  Say Good Morning to Great Breakfasts

12  Meet a Staffer  Tina Ruff

53  Magic in the Making

80  Final Word

November | December 2015 3


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Cocktail Recipes Online In this issues’s web exclusive, we share five delicocktail recipes from Keenan’s at the Pier and EXCLUSIVE cious The Chrysalis Inn, including for a London Bridge 9, pictured above. Try them at home!

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Home Decor

Favorite Recipes


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NOTES Editor's Letter


n this issue, we honor the makers who make Snohomish County more uncommonly beautiful. They perfect their crafts in garage workshops, backyard studios, and downtown storefronts — artists who commit their lives to creating fine, functional artwork. Whether learned from books borrowed from a local library, apprenticeships with master craftspersons, YouTube video tutorials, or hands-on workshops and classes, their expertise is proof of countless hours of devotion. They produce oneof-a-kind works of art by hand and the results of their labors are imaginative goods of superior quality. Find their wares at community farmers markets, galleries, and art shows. If you ask them about their work, you’ll enjoy hearing their passion firsthand. I had the rare privilege of observing makers in their studios, to wonder at the beat and blur of their movements as they work with a variety of materials — silk, wood, clay, wire, wool, and glass. To hear the clack of a loom and the roar of a lathe. To study a curling of clay as it falls from a bowl. To watch light ripple across colorful glasswork and beads. To appreciate the graceful sway of a woodturner and the practiced rhythm of a weaver, whose performance at the loom calls to mind that of a concert pianist.

This is the artistry poet Mark Doty celebrates in “Favrile,” the poem from which we selected this issue’s Lasting Image quote. The artwork of our featured local makers shows us “the lavish wardrobe of things, the world’s glaze of appearances worked into the thin and gleaming stuff of craft.” Next, we turned our attention from work tables to breakfast tables as we surveyed the best breakfasts that Snohomish County has to offer. Fortunately, I’m the kind of person who could eat breakfast anytime of day, and I never say no to breakfastfor-dinner. Our guide to the many delicious offerings available throughout the county — from smoothies and French toast to cinnamon rolls and burritos — should convince even the snobbiest of cereal connoisseurs to set down their spoons in favor of trying something new. Beat the winter doldrums by mixing up your morning routine, and you may just find the tenor of your entire day has shifted. Finally, as we enter the holiday season, we wish our readers and their families a season full of magic and comfort. We are delighted to share Snohomish County with you, our neighbors. Cheers, Kaity Teer


Happy Holidays from our Family to Yours!

Come Experience Difference



BEST of the







NOTES Contributors

Kimberly Parker

North Puget Sound … We have you covered!

Shop. Savvy Shopper Necessities Beauty Essentials

Kimberly works as a counselor in corrections and is a certified instructor for Booty Barre and IndoRow. Besides her passion for fitness and health, Kimberly enjoys traveling and spending time with family and friends. She is happily married with two children and two cats.  p. 37

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, Ashley 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.  p. 35


Kyla Rohde

Restaurant Reviews Recipes Entertaining

Live. In The Know 5 Favorites Home & Remodel Home Search On The Town Wellbeing Travel & Outdoors


Kyla graduated from Seattle Pacific University in June 2011, where she studied journalism and psychology. At SPU she was involved in the university’s newspaper, The Falcon, as a writer and editor. In her free time Kyla enjoys running, cooking, traveling, and caring for her four goats.  p. 67

Kristoffer Arestol Kristoffer has worked as a photographer for about 10 years now. He has worked in portrait, landscape, food, wedding, and editorial photography. After living in central California for three years, he decided he belonged in Washington. Since moving back home he is always trying to spend time traveling to new places in the area and enjoying the simple things about the PNW. His two children Elin (4 years) and Maddox (9 years) keep him inspired and full of life.   p. 44

to where you live.



Breakfaststy h Coun

A Guide to Snohomis



NOvember | december 2015 DISPLAY UNTIL DECEMBER 31 $4.99 US • $5.99 CAN

Magic in the Making Artist Interviews and Studio Tours

Of Woodinville Wine Country INT THE WOODS Fall Fashion


Omega Pizza & Pasta Chris Pratt’s Mural The Future of Glass The Pilchuck Glass School 1509_1_NEM-Cover.indd 1

8/26/15 9:55 AM

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A day at the Lake MAKING MEMORIES A Summer Fun Guide

Iconic Dining



Snohomish County’s

Historic Homes & Museums

Women’s Legacy Project

13 Coins and more!


Leveling Up

Geek Chic Furniture Remodel in Comfort

Snohomish Pie Company JULY | AUGUST 2015 DISPLAY UNTIL AUGUST 31 $4.99 US • $5.99 CAN

MAY | JUNE 2015 DISPLAY UNTIL JUNE 30 $4.99 US • $5.99 CAN

HEALTHY MINERALS Seasalt Superstore

Master Bedroom

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NOTES Letters to the Editor


PUBLICATIONS Bellingham Alive North Sound Life North End Metro


Of Woodinville Wine Country INT THE WOODS Fall Fashion

1509_1_NEM-Cover.indd 1



EDITOR Kaity Teer

8/26/15 9:55 AM


Fantastic Fashion

Babette Vickers | Tina Ruff

I love your fashion features, and this year was especially great! Lakedale is such a pretty location.


Susan R., Snohomish

Kelsey Wilmore



Rhody Ridge I used to play at Rhody Ridge when I was a girl, and now I take my daughter there. I love that you wrote about it. It’s a special place. Jillian Whitney, via email

Devin Winsby

EDITORIAL ASSISTANTS Alyssa Pitcher | Madeline Takata

PHOTOGRAPHERS Kristoffer Arestol | Shannon Black | Lisa Dills

WRITERS Shannon Black | Garen Glazier | Kyla Rohde

Worthy Woodinville Woodinville is such a great place to discover great wine! I never thought of all the other things there are to do there! Lara F., via email

CONTRIBUTORS Jennifer Adler | Tanna Edler Kimberly Parker | Ashley Thomasson




Join us November 7 from 3-5 p.m. at North Bellingham Golf Course's 9 Restaurant for Sips of the Season. Dan Radil will pair four Thurston Wolfe wines with small plates. Check our Facebook page or fallsipsoftheseason. to purchase tickets.

K & L Media, Inc. 909 Squalicum Way, Ste. 110 Bellingham, WA 98225


Cover Photography © Kristoffer Arestol Cinnamon Roll at Maltby Cafe



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NOTES Meet a Staffer

From the Cutting Room Floor

Every issue we highlight an employee ­­ of North Sound Life.

Covers that didn't make the cut

Tina Ruff Account Executive

Gre at Breakfasts

h County

A Guide to Snohomis

Magic in the Making

NOvember | december 2015

Artist Interviews and Studio Tours


Omega Pizza & Pasta Chris Pratt’s Mural The Future of Glass The Pilchuck Glass School

snohomish county’s

best breakfasts

Magic in the Making Artist Interviews and Studio Tours

September | OctOber 2015 DISPLAY UNTIL oCToBER 31 $4.99 US • $5.99 CAN

Omega Pizza & Pasta Chris Pratt’s Mural The Future of Glass The Pilchuck Glass School



in the

Artist Interviews & Studio Tours

Gr e aT B r ea kFa s T s

A Guide to Snohomish County

Omega Pizza & Pasta Chris Pratt’s Mural The Future of Glass The Pilchuck Glass School

NOvember | december 2015 DISPLAY UNTIL DECEMBER 31 $4.99 US • $5.99 CAN


What is your role at the magazine & how long have you been with K&L Media? I joined the team at the start of my favorite season — summer — and this bright, beautiful, and exuberantly warm one has gifted me this new job. I take that as a sign of a warm and welcoming entrance to the new relationships that I will be building in my role as Account Executive. I am so excited about finding the right match for meeting the marketing needs with our local businesses. It is much like arranging a beautiful summer bouquet, adding all the colorful elements to be admired by the beholder. What is your background? Much of my appreciation of seasonal changes comes from being homegrown as a Bellinghamster most of my life. I wouldn’t want to consider leaving a place like this with so much to explore in all four seasons. My first life held a career in Parks & Recreation, which encompassed my love for teaching youth, the outdoors, and hosting year round family activities. With the change of economics in the debate of free verses fees, I took a right-hand turn and was introduced to the food and beverage industry. I loved the process of meeting demands for exceptional service and decided to grow with the promise that hospitality is my passion. I learned more about sales and marketing in a very organic way. Finding my ability to become creative with promotional needs and staying up with the current trends has landed me in this full-circle ability to “sell” to my community.

What is your favorite part of working for a regional lifestyle magazine? I have been watching this publication grow in style and success over the years, and I am so excited to be a part of it. Everything is fresh and feeds my hunger for learning more about our community favorites in food, fashion, home and health. There is so much that happens to pull together the publication that I am giddy everyday to see what’s new and show it off to anyone who will put up with me. What are some of your hobbies and interests? In this area, who can find enough time in the day to get it all done? A part of my time is filled with life experiences in great adventures; up in the air, under water, and anything with a “zip” to it. Once the need for speed or adventure subsides, I love to be back at home having to keep up with our country garden that feeds my sweet dog her favorite broccoli and carrots. I love to share the other garden goodies throughout the year as I enjoy hosting family celebrations and to entertain with good friends. 

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



ummingbirds flit about on bright orange flowers blooming in front of the newly opened Cascadia Art Museum, located in the just renovated midcentury Salish Crossing building near the Edmonds waterfront. What lies inside this reinvigorated icon, which was formerly the Waterfront Antique Store and before that a Safeway, is nothing short of stunning. Lindsey Echelbarger, the museum’s founder and president, worked with his wife, Carolyn Echelbarger, to create a museum dedicated to rediscovering the roots of Cascadian art, focusing specifically on works spanning from the late nineteenth century to the mid-Modernist period. Elements representative of the region abound throughout the space. The regional emphasis begins as you enter the museum using bronze door handles cast as totem poles. The handles, which are dated 1940, are thought to be sourced from Seattle’s Dexter Horton Building. The museum’s flooring is beautifully designed of Douglas fir. … continued on page 16


By the Numbers





students enroll in Edmonds Community College each year, the college led by this issue’s wonder woman, Dr. Jean Hernandez. p. 19

Stanwood is home to a


-year-old bookstore, Snow Goose Books and Frames. p. 30

the number of stories in the featured English High Bank Waterfront Home by Designs Northwest. p. 39


years: how long husband and wife duo Youkhun Taing and Sokngim Lim have baked doughnuts together at Countryside Donut House in Mountlake Terrace. p. 44

The number of calories from carbohydrates in alcohol is calories per gram. p.33


months: the amount of time it took silk weaver Heather MicGilvray to dress a loom. p. 53


years ago actor Chris Pratt painted a mural on the wall of Omega Pizza & Pasta in Granite Falls. p. 67



Š Kaity Teer

Don't we need a word

for the luster of things which insist on the fact they're made,

which announce their maker's bravura? MARK DOTY

Lasting Image


A four-panel recreation of a mural series by Lance Wood Hart welcomes your first steps inside the building. “The Spirit Murals Cycle” was originally created for the Moose Lodge in Aberdeen, but was lost when the building was razed. The museum commissioned artist Tenold Sundberg to recreate the murals based on surviving studies of them. They depict scenes from early Northwest history and suggest to visitors you are about to embark on a journey through the region’s art history. It is a rich history, one that covers more than just the “Big Four” or “Mystic Four” — Kenneth Callahan, Mark Tobey, Morris Graves, and Guy Anderson — four artists who were featured in a 1953 Life Magazine article and have ever since been recognized as the region’s most iconic artists of the Modernist period. Although you can see pieces from these four artists on display at the museum, a wealth of lesser known yet equally enthralling regional artists fill six galleries. “In many cases these are artists who have been neglected and forgotten,” Lindsey Echelbarger said of his vision to fill a void he found by showcasing and celebrating regional art, one he feels the rest of the nation far surpasses the Northwest in. “We have a rich history of art in the NW and our job is to promote that.” The rivers and waterways that meander and flow from the Cascade Range of mountains define the region represented, hence the name Cascadia. You’ll find artists from as close as the Puget Sound area to as far as Montana and Northern California. David Martin, an art historian and author, curates the museum’s current exhibitions and displays. The inaugural exhibition, “A Fluid Tradition: Northwest Watercolor Society . . . The First 75 Years” opened in September and runs until January 3rd. It showcases watercolors by artists like Glen Alps and Elizabeth A. Copper. Martin recently released a book by the same name. Across the hall from the watercolor exhibition, in the Gateway Gallery you’ll find late-nineteenth-century works to mid-twentieth-century paintings and sculptures in chronological order from artists like Dorothy Dolph Jensen and George Tsutakawa, which will be on display for at least a year. All works exhibited are on loan from various private collectors, museums, and universities. The final stop is a gift shop operated by volunteers, which contains many eclectic treasures including art books, druzy and gemstone jewelry, locally made pottery, large Miffy bunny lamps, and kid-friendly play items. Many of the items were selected by the Echelbargers. Children can also take part in hands-on activities when offered in the multi-purpose education room. Adult lectures will soon be held there as well. The Salish Crossing building also includes retail and restaurant space, making it the perfect place to pass the time on a rainy day. Grab a bite to eat at Spud Fish and Chips or muse on art over an adult beverage at the delectable Scratch Distillery or Brigid’s Bottleshop, within mere steps of the museum. If you prefer coffee and fine dining, Top Pot Doughnuts and a yet-to-bedisclosed restaurant will be opening soon. Put the Cascadia Art Museum on your “don’t miss” list. A visit here will entice you to leave your cares at the door and enter into a place of uplifting quiet and insightful history that is sure to stir the creative soul.  16






Edgar Winter Group

Edmonds Art and Wine Walk

Everett Theatre, Everett November 7, 8–10 p.m.

Downtown Edmonds November 19, 5–8 p.m.




7th Annual Taste of Tulalip Tulalip Resort Casino, Tulalip November 13–14


Downtown Holiday Tree Lighting Centennial Plaza, Edmonds November 28, 3:30–5:30 p.m. NOVEMBER



Taste of the Holidays & Evening Wine Walk Country Village, Bothell November 14, 10 a.m–8 p.m.


Parents’ Night Out City Hall Annex, Mill Creek December 11, 6:30–9 p.m.



Disney on Ice Presents “Frozen” Xfinity Arena, Everett November 18–22, various times

Everett-Pacifica Chamber Orchestra Christmas Concert First Presbyterian Church, Everett December 13, 3–5 p.m.



November | December 2015 17

LIFESTYLE In the Know © Courtesy of Edmonds Arts Commission

Edmonds: The Heart of the Arts

“Locals” by Georgia Gerber, located on the Waterfront Walkway, is a family grouping of people and sea lions in bronze, which was gifted to the city from the Edmonds Arts Festival Foundation in 1989.



he inspiring landscape, supportive community, and rich artistic history create a lure that draws artists and art enthusiasts to Edmonds. “There’s a power and a presence about being in Edmonds,” said Elizabeth Martin-Calder, interim executive director of Cascadia Art Museum. Since its beginning, the community has supported and encouraged the arts. “If you go way back things sort of started with some of the social clubs in early Edmonds, some of which date back to the early 1900s,” said Frances White Chapin, arts and culture manager at the City of Edmonds. For example, the Floretum Garden Club was originally established in 1922 as the Floretum Society. Other organizations that are over 50 years old include the Driftwood Players, Cascade

Symphony Orchestra, and Gallery North. Forty years ago, in 1975 the Edmonds Arts Commission was established as a volunteer organization to advise the city council and mayor on arts related issues, Chapin said. It was a key support to artists working in the community already, and it continues to support them. “There are a lot of people in this community who are engaged in many different ways in either making art or supporting arts organizations or running arts organizations,” Chapin said. “We just have a very strong base that has been strengthened by the support of the city and the support of key nonprofits like the Edmonds Arts Festival Foundation.” The Edmonds Arts Festival Foundation was established in 1979

to support public art and arts education. The foundation stemmed from the Edmonds Art Festival, the second largest arts festival in Washington, which began 58 years ago in 1957 and is still held annually. Since Chapin began working as an arts administrator in Edmonds she has seen a growth in the visibility and recognition of artists in the area. Although the community already had a reputation as being supportive of artists, it has grown into that reputation in the last eighteen years. “Edmonds has developed a reputation as being an arts community, known for really being the heart of the arts in the Northwest,” said Denise Cole, owner of Cole Gallery. “That reputation hasn’t changed, it’s been there for many, many years and it’s well deserved.” 

WHO KNEW? The First Look

Before Ivar’s

Deadly Breakfast

The first known photograph of Snohomish County was taken in 1866. The photo shows a few scattered cabins and a larger, white clapboard building. The caption on the back reads, “County Seat/The Blue Eagle Saloon.” So, fitting of the Wild West, the first known photo of Snohomish is of a neighborhood eating and drinking establishment. This information is courtesy of

An irresistible location for food and gathering, Taylor’s Landing in Mukilteo was right at the ferry dock. A man named Howard Josh opened it as a food, fishing tackle, and bait shop called Ferry Lunch. Later, it became Taylor’s Landing, and was known for its amazing pancakes, until Ivar’s bought the location in 1991.

In 1911, the Palace Cafe in Snohomish had a kitchen fire at four in the morning. By the time the fire finished burning, more than thirty businesses were destroyed, devastating the local economy. Ever the spirited town, Snohomish managed to recover nicely. According to a 2011 Everett Valley Herald article, restaurant pioneer Billy Basich was considered dead until he was seen eating breakfast at a rival restaurant.


Smells Like Cinnamon Rolls In 1980, the Maltby Cafe was bought by three women who played soccer together and went to the Maltby for breakfast after their cold, rainy games. They warmed up on breakfast, and fell in love with the cafe. When it went up for sale, they pooled their resources and bought it. That’s what we call team spirit.



ot long after Dr. Jean Hernandez was named President of Edmonds Community College (ECC) in 2011, she received affirmation in the form of the Honorary Triton Award — Outstanding Administrator Award. “The Triton Award was a very sweet honor, because I had been on campus for just five months when student government awarded it,” Hernandez said. “It validated for me that I was connecting with students and supporting them.” Experience gained during her 34-year career in higher education has prepared Hernandez to meet the needs of ECC students. Hernandez is the first female president at Edmonds Community College, which was founded 48 years ago. ECC is a comprehensive community college that serves nearly 20,000 students each year, and of those students, 1,400 international students represent more than 70 countries. In order to strengthen her administration’s connections with the student body, Hernandez has supported a number of developments; among them, advocating for state legislation that allows for a student seat on a community or technical college’s board of trustees.

“The Triton Award . . . validated for me that I was connecting with students and supporting them.” “The fact that we are one of two community colleges in Washington State with a student-trustee makes me proud, not just of the education we offer at ECC but also of the leadership development opportunities that exist for our students,” Hernandez said. Innovation is a key characteristic of Hernandez’s presidency. “I really want ECC to be a college that serves the needs of our students by thinking outside the box,” she said. At the White House’s invitation, she has traveled to Washington, D.C., twice for summits on science, technology, engineering and mathematics (STEM) education and on Asian American and Pacific Islanders (AAPI). “We want to be a STEM hub,” Hernandez said. ECC will continue to expand in STEM areas through certification programs and, in the near future, will develop a two-year degree in engineering, with a strong emphasis on composites manufacturing for the aerospace industry. Other projects in the works include securing funding for a new STEM building with more lab space and study areas, as well as the development of an applied baccalaureate degree, which will allow students to complete a four-year degree at ECC.

Shortly after she was hired, Hernandez met with faculty and staff to discuss existing diversity initiatives. Many expressed a sense of confusion about who was responsible for implementing the initiatives. To improve their effectiveness, Hernandez hired a director of equity and inclusion to ensure that students’ needs are met. “I wanted to emphasize that whether you are a student of color, a person with a disability, a female student, or a person who identifies as LGBTQ, you can be successful at Edmonds Community College,” Hernandez said. She has also made institutional changes so the college is

more accessible to students who are financially disadvantaged or formerly incarcerated, including the creation of a project management position for conducting outreach with people who were formerly incarcerated. “I think what motivates me is a social justice perspective,” Hernandez said. “I work to help other people, because life is bigger than just me. I do whatever I can to open doors and really pride myself on being a networker who connects people with resources.” Hernandez is a native Texan and a first-generation college student. She points to her parents as examples of people who were servant-leaders. Though neither possessed more than an eighth-grade education, they volunteered to teach English as a second language (ESL) classes in their community and helped Spanish speakers learn American history and study for their citizenship tests. Hernandez also credits several mentors and supervisors who helped open doors and foster connections as her career developed. “I’m a big believer in paying it forward if we’re fortunate enough to enjoy life’s wonderful gifts,” Hernandez said. In order to make a difference, Hernandez and her spouse have established two scholarships — one at her former high school for students planning to attend a community college and a re-entry scholarship at ECC for students who were formerly incarcerated or homeless. “I feel really blessed that I was selected to be president of this college,” Hernandez said. “What I most appreciate is that at least several times a week I hear stories of how ECC is transforming lives. These stories tell me that we’re doing the right thing here. It’s really wonderful.” 

© Photo Courtesy of Edmonds Community College

November | December 2015 19

LIFESTYLE Spotlight Artist

The Future of Glass The Pilchuck Glass School WRITTEN BY FRANCES BADGETT


garden of glowing spikes, a ceiling of sea creatures — Dale Chihuly’s influence upon Washington’s art scene is felt in every gallery walk and at every art show. With patrons Anne Gould Hauberg and John H. Hauberg, Chihuly founded The Pilchuck Glass School in Stanwood in 1971. The Haubergs weren’t just patrons, they were philanthropists steeped in the arts community in Seattle. The Native American art at the Seattle Art Museum is from their collection. The Haubergs funded the foundation out of their deep respect and admiration for Chihuly’s work. The Pilchuck Glass School’s beginnings were humble. At that time in the U.S., most glass was made in factories 20

in an industrial setting. Few people knew how to blow and sculpt glass in a studio, and what glass was made by artists was considered garden store kitsch. Chihuly pushed the boundaries of that expectation, and took glass art from kitsch to sculpture, shifting the reputation of glass artists — a shift that is still happening today as glass is used in new ways. As a teacher, Chihuly shared his passion, craft, and tools with students, guiding gaffers and sculptors through the complicated process of making art, challenging them to experiment, fostering their sense of exploration and creativity. Today, the Pilchuck Glass School is a year-round operation, with workshops, intensives, and residencies, and it’s one of the best of its kind. Glass artists from all over the world are drawn

to its student body and faculty, and its alumni are listed among the finest glass artists working today. That foundational spirit of generosity and experimentation has become the hallmark of the Pilchuck Glass School. Glass art has deep roots in the Pacific Northwest, and the Pilchuck Glass School is a big part of that. “People were drawn to its back-to-theland location and the idea of blowing your own glass in a studio setting,” said Executive Director Jim Baker. “The school developed a set of artists, they developed a market, and they set up studios and stayed.” Unlike most media, a lot of glasswork is cooperative, even collaborative. Under the best of circumstances, large, complex glass sculptures require

teamwork for timing and melding pieces in just the right way, or an entire piece can be destroyed. The students at Pilchuck aren’t just taught the basic craft of glassblowing, they learn how to operate as a team, how to take the individual vision of art and collaborate with other artists, while maintaining artistic integrity. They don’t fixate on issues of authorship or competition. Baker said, “Teams shift the credit. One leader will be on a piece then step back and let another leader take charge of the next piece. There’s a deep generosity at work.” That deep generosity, Baker said, is in large part a credit to Chihuly and the other glass artists in Seattle. They model that mutual respect and deep appreciation in their own lives as successful artists.

Pilchuck has an interdisciplinary approach to their artists-in-residence program, which is funded in part by the National Endowment for the Arts and the Paul Allen Foundation. The artistsin-residence program brings in artists from other media to learn glassblowing and glass art from the students at Pilchuck. In turn, the Pilchuck students learn from the visiting artists. An interesting way of combining influence and inspiration, this approach of informing art from the roles of student and instructor is typical of the modesty and exploration that define the Pilchuck experience. Glass as an art form has been in transition for a long time. Gaining acceptance in the art world hasn’t been easy, but as artists experiment and use

glass in new and inventive ways, it has started to creep into high art circles. “Pilchuck is both leading and following the conversation in the art world at the same time,” Baker said. “We are always challenging our students to create the best expressions they can with their materials and push it along the line of exploration.” Keeping an eye on the outside art world’s impressions of glass art and pushing the conversation back at Pilchuck is a shift for the school. “It’s like inventing a language while using it.” In addition to their campus near Stanwood, the Pilchuck School also operates a gallery in Pioneer Square in Seattle. Wherever the future of glass in art is leading, you can be sure that whatever evolves started at Pilchuck Glass School.  November | December 2015 21




All the best yarn stores are also community spaces where artists working in fibercrafts can gather, and PinchKnitter is no exception. With classes on Christmas stockings, crochet crafts, basic mittens, and more, PinchKnitter is a great go-to for all your yarn needs.





Mad Cow has a great selection of yarns, a welcoming staff, and lots of classes and events to keep you hooked in with other yarn enthusiasts. Mad Cow hosts several groups, including the Yarn Addicts Support Group, which meets every Thursday. Open to all comers, the group is for fiber enthusiasts to gather and share their stitching obsession.


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The friendly folks at Great Yarns are very supportive of your projects. Housed in a cozy craftsman shop, Great Yarns has been owned and operated by Fontelle Jones since 1984. In addition to great yarns, Jones offers blocking, custom knitting, zippers, buttons, and other kinds of project and finishing work.



The mother-daughter team at All Wound Up — Leslie and Nona — are here to make sure your knitting and fibercrafting needs are met. They also host really fun events, like Scoreboard Seahawks Knitalong, when knitters knit colors according to the scores in the Seahawks games. All Wound Up is a fun and spirited yarn store.



April Mills has been working in the knitting industry since 1984. She’s published knitting patterns and designs, and teaches classes in crafting and knitting. She sells yarns, buttons, patterns, books, and more. To keep it convenient, knitters can order by phone or email, and she takes money orders, Paypal, and checks.

November | December 2015 23

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SHOP Savvy Shopper · Necessities · Around the Sound



tray with a glass sake set and sushi rests on a long wooden table. It seems a bit out of place amid the rest of the items artfully arranged on the beautiful, grained surface. There are little boxes with wry sayings emblazoned on their lids, sumptuous scented candles in unusual fragrances, design books, and even specialty pencils for those who take great care in the selection of their writing implements. But at first glance, the Japanese-inspired lunch tray is an odd addition. Closer inspection reveals it to be decorative faux-sushi rendered in realistic plastic, and a Pyrex chemistry flask and beakers repurposed as a carafe and shot glasses. It is one of many items in Zinc Art + Interiors — a store owned by Laura Zeck and her husband, Jesse Doquilo — that appeals to a quirky sense of delight in the unexpected. “Our shop is constantly changing,” says Zeck. “I bring in things that inspire me, that are clever, or beautiful and functional.” … continued on the next page

Zeck’s academic background in painting and printmaking and a career in design and interiors fuel her passion for fusing art and life. After a project working on the decor of Walnut Street Coffee brought her to Edmonds, Zeck and Doquilo relocated to the city from Seattle in 2007. Zeck made her studio in the old VFW building until it was sold. The duo then decided to combine Zeck’s art and office space with a retail component that would feature the unique items Zeck found while researching her interior design projects, as well as Doquilo’s handmade furniture. Zinc Art + Interiors was born from this playful pairing of storefront and gallery, and stepping into the airy space just off of “the circle” in downtown Edmonds is like entering a modern art gallery. Zeck curated each piece using her artist’s eye to source objects that are not only cheeky and clever, but also visually stimulating. To Zeck, every item’s scale, pattern, structure, and weight are important selection criteria, but equally vital is that they have an interesting story. To illustrate this point, she points to a cylindrical bag that turns out to be a 26

wine bottle carrier made from a decommissioned fire hose. The bag, from Oxgut Hose Co., is unexpectedly chic and totally practical, with a delightful backstory. Here, each object has a tale to tell. The artwork, though, is Zeck’s favorite part of the shop. “I love our art!” she exclaims. “People don’t realize how much joy art can bring to their lives.” And indeed, the current work on display is lighthearted and colorful, bringing energy to Zinc’s creatively presented space. That dynamism on the walls finds its perfect counterpart in Doquilo’s architectural furniture. The tables, chairs and other pieces in his line, Modern Object, are at once substantial and elegant yet with surprising angles and gorgeous natural grains that make them both modern and timeless. The Gracer side table, named for their daughter, Grace, is a perfect example of the line’s dynamic shapes and deceptive simplicity. Meticulously crafted from solid walnut, it is incredibly versatile, working just as well as an impromptu perch for cocktails and hors d’oeuvres as it does a sleek accent for a thoroughly modern living room.

This kind of playful opposition and unabashed beauty are at the heart of the store. The wide variety of treasures to be found here, from fine art, to upcycled handbags, tongue-in-cheek curios, and even specialty water bottles and mugs, are studies in whimsical cool and sophisticated fun: objects and art that refuse to be boxed into a particular category and don’t take themselves too seriously. Zeck’s obvious passion for these eclectic offerings is fueled by her clients, whom she says are her primary motivation. “We have met such great people and helping them find the right thing and then hearing that it was the perfect gift­—it makes me happy,” she says. Her delight informs Zinc’s mission: to make the customer’s world fun to live in. “I want to make people happy,” Zeck says. “I want people to own things that bring joy and are well made.” Innovative objects, quality craftsmanship, and genuine delight, the equation at Zinc is simple: Art + Design = Fun. 

102 3rd Ave. S, Ste. B, Edmonds 206.467.1027

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of the






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7 Burke Mini Bucket Bag $248,


Ocean Mosaic Mirror Round $119.20,


Wood & Metal Lanterns $30.98–48.98,

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Elements inspired by nature elevate home decor and accessories this season. From bucket bags and sumptuous scarfs to lanterns, mirrors, and bowls, autumn has us reaching for earth tones and textures.

5 Petrified Wood Bookends $149,



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Around the Sound


Rachel’s Ginger Beer Returns to Its Roots WRITTEN BY KAITY TEER

© Rachel’s Ginger Beer


ith the June 2015 opening of a second location, Rachel’s Ginger Beer (RGB) has returned to its roots in Capitol Hill. Rachel Marshall, the mastermind who made handcrafted ginger beer a thing in Seattle, first started selling brew at the Capitol Hill Farmers Market. Over the years RGB has expanded to other area farmers markets, and in 2013, Marshall opened the flagship shop in Pike Place Market. Marshall is also a partner in Montana and Nacho Borracho, both of Capitol Hill. Located in the 12th Ave Arts building, the new Capitol Hill RGB serves up the spicy ginger beer it’s known for alongside impeccably crispy French fries and an extensive line-up of dipping sauces. Drinks run the gamut from ginger beer on tap in original and special flavors to carbonated craft cocktails, as well as slushies and ice cream floats, made with Edaleen Dairy ice cream, with boozy versions available of both. Like the flagship shop, the Capitol Hill location includes a mural painted by artist Stacey Rozich of Los Angeles. A veritable greenhouse of plants bring an organic vibe to the sleek modern industrial decor. Bright punches of color punctuate the display cases courtesy of RGB’s distinctive glass growlers, filled with a vibrant rainbow of sodas and displayed on ice. Strawberry Rhubarb, Asian Pear, Cranberry-Apricot, Blueberry, and Carrot Beet are among the seasonal offerings. Monica Dimas of Neon Taco fame is behind the French fries menu. Its more than 20 sauces include Thai chili mayo, kimchi mayo and curry ketchup, as well as non-mayo and vegan options. Make it your mission to taste all of them. Designed for a number of dining experiences, RGB Capitol Hill is the perfect place to stop in with your laptop for an afternoon of ginger beer and French fry fueled productivity, or to meet up with friends for Happy Hour on the patio. Its location in an arts building also makes it ideal for pre- or post-theatre noshing. It stays open till midnight. We recommend trying any of the adult beverages, like the Dark & Stormy Float or the Montana Mule. And be sure to grab a growler of ginger beer to go! 

November | December 2015 29

SHOP Savvy Shopper


8716 271st St. NW, Stanwood 360.629.3631


THE SHOP Nestled in the tiny town of Stanwood is a 30-year-old bookstore and frame shop, where owners and staff members offer knowledgeable and friendly service. They know their neighbors, as well as their neighbors’ interests in literature and taste in art for framing. “We really get to know our customers,” said Kristine Kaufman, co-owner of Snow Goose Books and Frames. “We have a personal way of relating with customers, which comes naturally through the business [of books and art] without being intrusive.” Snow Goose buys books based on personal knowledge of their friends, local customers, and tourists. Often people visit the store looking for their next page-turner, stay-up-late-for-the-nextchapter, favorite read.

THE ATMOSPHERE Snow Goose isn’t a fancy bookstore by any means. Kaufman would call her place an oldfashioned general bookstore. Though it may be a touch antiquated with its carpet floors and wooden snow geese that reside throughout the store, there’s a charm about it that fits right in with the rest of the street in Stanwood’s historic East End. Because of this relaxed, unpretentious vibe you’ll find casual, local conversations that freely flow. This is a place people come often to check in and hear the town buzz.

WHAT YOU’LL FIND As co-owner Tom Bird puts it, Snow Goose sells books without batteries. You’ll find a wide

selection for all ages and of all genres, which is no small feat for such a small store. Snow Goose carries several great local books and beautiful coffee table reads. They also carry gift items and during the holidays, stock up on local jewelry, handmade hats, ornaments and cards for Stanwood’s Holiday Walk on Black Friday, from 5-8 p.m. These items are on hand throughout the season.

KEY PEOPLE Kaufman bought the bookstore 16 years ago and brought in her husband, Tom Bird. Now a coowner, Bird is a former cabinet maker who builds the frames for the frame shop they acquired a year ago, which incidentally has also been in town for 30 years. Jennie, the rescue cat, cannot be left out as a key person (or kitty, if you will), as she seems to rule the roost and follows customers about, finds cozy spots to rest, or plays contentedly nearby. She calls Snow Goose her forever home.

OWNER’S FAVORITE Kaufman says to pick a favorite would be like picking a favorite child. She just can’t do it, but she is highly keen on the author Paul Gallico, who wrote The Snow Goose. The bookstore is partly named for his work. Another novel, The Abandoned, stars a cat named Jennie. Of course this is where Jennie, the Snow Goose’s cat, gets her namesake. You’ll always find both books in stock at Snow Goose Books and Frames. 

MeTV available on KVOS and over-the-air on KFFV

Check your local listings or go to for more information. Š 2015 CBS Studios, Inc. All rights reserved.

WELLBEING Menu · Spa Review · Races & Runs · Beauty

‘Tis the Season, It’s Party Time Tips for Healthier Holiday Celebrations WRITTEN BY JENNIFER ADLER M.S., C.N.


t’s that wonderful time of year when party invitations pour in. What does that mean? There will be rivers of mulled hard cider, eggnog and champagne abundantly flowing. Over-indulging in holiday libations may take a toll on your health. The familiar holiday bulge and other health problems may appear. Research indicates that on average we gain approximately five pounds over the holidays. Alcohol may be a star culprit. However, knowledge is power. Educating yourself means you can minimize damage while maximizing enjoyment. As with all things in life, moderation is essential. Alcohol is not evil, but a traditional celebratory beverage. Mead, a fermented honey wine, is believed to be the oldest alcoholic beverage. Most cultures have used alcoholic beverages for … continued on the next page


pleasure and to elevate spirits. Some studies and cultures associate moderate alcohol consumption with health and longevity. Although the alcohol consumed historically is very different from most alcohol today, this tradition continues with our current celebrations. As with most anything in life problems arise with excess. Alcohol consists primarily of fermented carbohydrates. However unlike carbohydrates in food that contain four calories per gram, there are seven calories per gram of alcohol! One of the issues with calories from alcohol is that they are basically empty, providing few nutrients. For example, one serving of eggnog contains 343 calories, which is 17 percent of the day’s calories for a 2,000-calorie diet. A hot toddy is about 200 calories, and that’s without the whipped cream. Baileys, Kahlua, Amaretto and Schnapps are particularly dangerous — each averaging 100 calories per ounce. Five, 2-ounce drinks can mean 1,000 calories, more calories than a quarter-pounder with cheese and medium French fries. In addition, alcohol stimulates the appetite, often causing people to eat more than planned. This is why aperitifs are served before a meal. A 2002 Danish study published in the International Journal of Obesity and Related Metabolic Disorders found that men told they could eat as much as they wanted ate more when meals were served with alcohol rather than non-alcoholic drinks. There can also be a tendency to save our calories for a party by not eating enough during the day. What does that set us up for? Besides being frazzled and cranky by the time we arrive it sets us up for overindulgence, subsequent guilt and a hangover. So what is a partygoer to do? Start taking precautions hours before the party begins. The day of the party drink plenty of fluids. Even when you are not thirsty take a few sips. Alcohol can cause dehydration and fatigue. 34

Keep your blood sugar steady. Eat regularly throughout the day, especially an hour before the party. Saving up calories does not promote success because alcohol does not satisfy hunger. When consumed without food, alcohol lowers blood sugar levels and sends signals to the brain that we are hungry, so have an appetizer with the first drink. Eating regularly helps avoid the 2 a.m. drive thru. Choose alcohol calories sensibly. Ask for low-calorie mixers. A gin and tonic made with a half cup of regular tonic has 93 calories, but when made with diet tonic has only 53 calories. Compare this to a glass of wine at 125 calories. Or spread out your wine into one or two spritzers. Another option is to choose light beer at 95 calories per bottle over regular beer at 151 calories. Alternating alcoholic drinks with low calorie, non-alcoholic drinks or water will help with hydration as well as reduce calories. Having your glass refilled only when it is empty can help you keep track of how much you are drinking. Choose high quality alcohol. It may not produce the same hangover fatigue that low quality alcohol can. Choosing organic or other consciously crafted alcohol can reduce the drain on our liver and help your digestive system metabolize more efficiently. Therefore, even though the calories are roughly the same it may contribute less strain to your body. Be kind to yourself and realistic. Deprivation is not the goal. Relax and enjoy the festive spirit of the holidays in a knowledgeable way. These few weeks are a snapshot in time. Follow the 80/20 rule. Live healthy 80 percent of the time, and the other 20 percent our bodies should be able to handle it. 





he warm tones of autumn are an inspiration to me — all those bronze and gold tones. As a makeup artist, fall is a busy season, and as the sunshine disappears, I’m taking every moment possible to slow down and savor every moment of it. As a result, I’ve found I’ve been more inspired than ever before, especially by those glittering golden fall leaves. For the last few weeks I’ve constantly found myself reaching for all my bronzing products to make every look warm and glowing. Bronzing has been a common trend for years and this year it has continued to grow with some innovative new product releases. Creating a strong bronze look can be really simple but not only that, it can look great on all skin tones. Whether you’re new to bronzing or wanting to learn so new tricks, I’ve got the easiest 3 step guide for you! Follow these quick steps and you’ll be ready for anything.

November | December 2015 35

EYES The first step to creating your best bronze look is spending a couple minutes on your eyes. Although the focus of a bronze look is often the cheeks, your eyes are what radiate warmth and thus will make the look appear complete. Pick your favorite warm bronze eyeshadow and blend it across your lid. If you don’t have a great bronze eyeshadow, a bronze powder for your cheeks can work just fine. I use blush on my lids as a quick fix all the time! Once you’ve done the first step, blend a little bit of a lighter gold eyeshadow right in the center of your lid. Then quickly and softly blend a light matte brown color into your socket across the length of your eye and lightly highlight under the brow bone (I prefer a soft white eyeshadow with pink undertones for this). After, mix a combo of your bronze and gold color and with an eyeliner pencil drag it across underneath your eye from the inner corner to the outer. To keep focus on the warmth of the look, finish with mascara and by using minimal to no eyeliner. If you’re in need of some gold and bronze options for your eyes try the “Unzipped GOLD” palette by Lorac ($42, Ulta).

CHEEKS If you’ve ever admired any bronzed look, I think it’s safe to say the cheeks are the staple and most coveted part. It is what provides that glistening, glowing, tan look that we all desire to achieve. The key to doing the cheeks properly is to make sure you get proper placement. You want to make sure you drag your bronzer across the top of your cheek bones, where you would normally place your blush. For a softer, easy glow, try a bronze powder such as the “Tango with Bronzing Powder” in Bronze Ensemble from NYX ($10, Fred Meyer). If you want a bolder, dewy look (my favorite!) mix 3-4 drops of a bronzing liquid with 1-2 drops of your foundation. Mixing it with your foundation helps make the look blend in more flawlessly. A wonderful liquid bronzer to check out is the “Aqua Glow Perfecting Bronzer” by Stila ($32, Sephora).

LIPS The last, final, and easiest step to achieve! A good bronze look is all about simplicity, so be careful not to over-do the lips (which is sometimes hard for me because lips are always my favorite part of any look). A sheer medium-pink color with subtle gold/ bronze undertones or shimmer is perfect. The best thing about lips is it’s easy to find a complementary color that’s affordable! I’m in love with Sephora’s brand name “Glossy Gloss” in Chestnut Cream ($12, Sephora).  36

Beauty Q&A Can you give me some tips on how to clean my makeup brushes? And how often should I do it? - Vincy C., Bellevue, WA

Cleaning your brushes is so important — it will not only keep your face and eyes healthy and safe but it prolongs the life of your brushes too! It’s a simple step that will only take a few minutes of your time but will be well worth the minimal effort. How often you put makeup on will probably determine how often you clean your brushes. At a minimum, you should be cleaning your brushes at least once a month, which is probably ideal for those of you who only wear makeup a few times a week. If you wear makeup on a daily basis however, it is best to clean them weekly. For my personal brushes, I only wear eye shadow and liner about once a week, so those brushes I will clean about once a month. But I use my foundation brush and blush brush daily so I clean those once a week. TO CLEAN YOUR BRUSHES: ■■ Step 1: Fill a small bowl with lukewarm water and a pump or two of brush cleaner; stir. ■■ Step 2: Rinse the brush under lukewarm water, rubbing out the product that easily comes off. ■■ Step 3: Swirl the brush in the bowl of soapy water. ■■ Step 4: Rinse under lukewarm water once more, gently rubbing out the excess product and soap. ■■ Step 5: Gently squeeze out the excess water and lay flat on a towel to dry, or hang upside down to dry. (Do not leave standing up to dry, as that will allow the water to seep down into the base of the brush, creating the possibility for breeding mold/ bacteria through the excess moisture.) ■■ If you’re in need of a good brush cleaner, there are quite a few out there! Most drugstore brands you will find at most chain stores have their own that will work great. If you have to clean a brush and are in a pinch, a gentle soap or facial cleanser can do the trick if needed!


© Snohomish Sports Institute



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 Indo-Row. 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. 

November | December 2015 37

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Skagit Wine & Beer Fest val

A wine, beer & culinary experience

Saturday, November 21

limited presale tickets available (360) 428-8547

The Festival of Trees is greater Snohomish County’s must-attend holiday event. During the week-long celebration, four unforgettable events bring thousands of community members to enjoy gorgeous holiday trees and support Children’s Services at Providence Regional Medical Center Everett. All events are held at Tulalip Resort in Marysville. Opening Night: Tuesday, December 1, 2015 Community Day (free): Wednesday, December 2, 2015 Gala Dinner & Live Auction: Friday, December 4, 2015 Teddy Bear Breakfast: Saturday, December 5, 2015


For tickets and information, please visit or call (425) 258-7999. ann

i v e r s a ry

HABITAT Home Remodel Tips and Tricks · Featured Home



he goal was to build a timeless waterfront escape — a vacation home on Camano Island with architectural character and traditional elements. “My clients wanted the home to feel as if it had been lived in before,” said principal architect Dan Nelson of Designs Northwest. Situated on an exceptionally steep bank that offers views of both Skagit Bay and Mount Baker, the result is a threestory home with plenty of space for multiple generations of family members to holiday together comfortably. The home includes a well-planned combination of spaces for the whole family to gather, as well as smaller, more intimate spaces for individual family units with private bedrooms, bathrooms, and family rooms. Dan said, “In order to give the home a timeless, lived-in feel, the homeowners worked together to imagine a fictitious previous owner — a ship captain who had traveled the world.” Nautical details abound. The very lowest level of the house is a bunk room for grandchildren, designed to look like a ship cabin, complete with portholes, a gangplank, and a steering wheel. The foyer’s terrazzo floors include an inlaid compass rose. Exquisite glasswork throughout includes float glass in the entrance and slumped glass countertops. Other vacation home amenities include a coffee bar, dumbwaiter, pool table, fitness room, and outdoor shower. … continued on the next page

HABITAT Featured Home

With teak deck railings, it’s easy to look out across Skagit Bay and imagine yourself on a sailboat.

The warm, spacious kitchen opens up into an inviting breakfast nook outfitted with an upholstered bench. Nearly every room, with the exception of the wine room, offers a view.


Steel stairwell pickets have a sinuous, seaweedlike character to them, further developing the home’s nautical motif.





hould it stay or should it go? This question is the first of many discussions I have with my clients as we tackle the design plans for remodels. In this particular situation, as I prepared to begin work on “Elegant Escape,” we were faced with a dated master bathroom that offered little storage and a poor layout for two people. While some elements in the room were in great shape, others needed to be replaced. My client desired a timeless look that would be in keeping with the rest of the home. Through updated finishes and a new space plan, we achieved a stylish retreat with proper usability while not disturbing the cabinets, flooring, or soaking tub. The serene color palette and the seamless shower were stunning additions. We installed a new quartz countertop, slim square sinks and new faucets. One of my favorite features for this project was what I call the “spa tower.” During my initial consultation and site tour I observed what might be best compared to a professional hair and make-up studio. Most of the bathroom counter housed every beauty product you could imagine, leaving only a small space for my client’s husband. I turned to Joe Myers from Joe Myers Construction, who assisted me in designing and creating a new mirror wall and custom corner cabinet. Everything that had formerly been displayed on the counter is now neatly organized in the “spa tower” for her, and the couple now shares a divine haven with plenty of space for each. A simply elegant escape! 


November | December 2015




Great Breakfasts A Guide to Snohomish County Wr i t t e n b y K AI T Y TEER

P h o t o g r a p h e d b y K R I STOF F ER A R ESTOL

Baked So Good Gleaming

display cases in


neighborhood bakeries and cafes

It’s the most important meal of the day.

beckon with

So we’ve heard.

a delectable

There’s the questionable diet advice that admonishes us to eat “breakfast like a king, lunch like a prince, and

variety of sweet treats made

dinner like a pauper.” And no shortage of catchy slogans

from scratch. If

to sell us on the “Breakfast of Champions” and “the best

it’s too hard to

part of waking up.”

pick just one,

Yet, despite that breakfast has been aggressively

we recommend

marketed to us, it somehow remains the easiest meal to

taking home a

hurry through or skip entirely in the rush to get out the

baker’s dozen.

door in the morning. All of which makes dining out for breakfast an extra special treat and a break from the granola bars, toast, and cereals that are standard breakfast fare. It’s an occasion that invites us to add a little sweetness to our daily routine, to linger over coffee and comfort food with friends or family, or to pack in some extra servings of protein, fruits and vegetables. With that in mind, we’ve compiled a guide to doing breakfast right in Snohomish County, chock full of ideas to start your day with a little “snap, crackle, pop.”


CINNAMON BUN Maltby Cafe 8809 Maltby Rd., Snohomish, 425.483.3123

The Maltby Cafe housemade cinnamon buns are famous for good reason. Most noticeably, they are ginormous! These delicious swirls of cinnamon fill a whole dinner plate. They are also positively dripping with icing, baked fresh daily, and served warm and ooey gooey.

ALMOND CROISSANT L’Artisan French Bakery 11419 19th Ave. SE, B103, Everett, 425.379.8401

Just minutes from Silver Lake, the display case at L’Artisan French Bakery is full of flaky, buttery offerings, including almond croissants which promise delicious almond flavor in every bite. We also recommend the cream puffs.

SALTED CARAMEL OLD FASHIONED DOUGHNUT Frost 15217 Main St., Mill Creek, 425.379.2600

Frost serves up a tasty update on the classic old fashioned doughnut with caramel drizzle and Saltworks Snowflake Salt®. This Mill Creek Town Center “dessert lounge” recently celebrated six years in business and opened a second location in downtown Everett. One of Frost’s owners, Del Hernandez, competed in the Cooking Channel’s “Doughnut Showdown” several years ago and won. Look for seasonal doughnut flavors like Georgia Peach Pudding Bismarck and Pear & Salted Butterscotch Fritter, elegant cupcakes, and innovative macarons.

BUTTERHORN Sky River Bakery 117 ½ W Main St., Monroe, 360.794.7434

PAIN AU CHOCOLAT Mon Amie Bakery 914 164th St. SE, Suite B8, Mill Creek, 425.678.8519

A warm, flaky croissant filled with delicious, dark chocolate will have you dreaming of Paris when you bite into this classic French pastry. For the full effect, pair this treat with a shot of espresso. While you’re at it, why not take some macarons to go?

The Sky River Bakery is full of charm and the aroma of baked goods. Located in the Savoy Hotel building in Old Town Monroe, this bakery has been a community staple since 1987. Look for the illuminated “Bakery Open” sign and stop by for the butterhorns, delicious swirls of delight.


BACON MAPLE BAR Countryside Donut House 21919 66th Ave W, Ste. 1, Mountlake Terrace, 425.672.7820

It’s hard to go wrong with a bacon maple bar, but this one is extra good. Husband and wife duo Youkhun Taing and Sokngim Lim have spent the last 28 years rising early together to bake donuts before Countryside Donut House opens each morning at 4:30 a.m. Their expertise and commitment shows in every bite.

Donut Factory Inc. 20815 67th Ave. W, Ste. 202, Lynnwood, 425.361.7923

Doughnut-croissant hybrids have inspired a cult following nationwide. Here, you’ll find handcrafted crobars in three styles: glazed, cinnamon sugar, and powdered sugar. Order them stuffed with strawberry, raspberry, lemon, or Bavarian cream filling. A rare find for doughnut lovers, Donut Factory Inc. opens early and stays up late, as late as 9:00 p.m. even on weeknights, which means you can get a CroBar anytime the craving strikes. November | December 2015 47


Fresh from the Griddle So hot you can hear the butter sizzling. These waffles, crepes, pancakes and more, prove that batter is better.



Saw Mill Cafe 15409 Main St., Ste. 101, Mill Creek, 425.385.2925

Cedars Cafe 10200 Quil Ceda Blvd., Tulalip, 360.716.1276

What’s not to love about fluffy golden waffles with all the nooks and crannies, topped with fresh bananas, strawberries and blueberries and a ring of real whipped cream? It’s as good as it looks.

BERRY BLINTZ Crystal Creek Cafe 22620 Bothell Everett Hwy., Bothell, 425.486.7781

The berry blintzes at Crystal Creek Cafe are berry good. Scrumptious crepes are stuffed with a sweetened cream cheese and sour cream filling. On top, you’ll find blueberries, strawberries, and whipped cream.

FRUIT-FILLED SWEDISH PANCAKES Maltby Cafe 8809 Maltby Rd, Snohomish, 425.483.3123

The Swedish-style pancakes are airy and golden, filled with seasonal fruit and topped with crème fraîche. 48

It’s safe to say this is not your standard French toast: two slices of housemade cinnamon brioche bread, a crust made of Frosted Flakes cereal, and cranberry cream cheese.

NUTELLA CREPES Rusty Pelican Cafe 107 5th Ave. N., Edmonds, 425.582.8250, 15704 Mill Creek Blvd., Mill Creek, 425.585.0525

Everyone’s favorite hazelnut spread stars in this sugary sweet crepe loaded with powdered sugar, whipped cream, and your choice of strawberries or bananas. With lines out the door, a table at this popular breakfast destination is worth the wait.

ANGEL FOOD CAKE FRENCH TOAST Kozy Corner Cafe 10137 Main St., Bothell, 425.486.3070

A popular special item, thick slices of angel food cake prepared as French toast and mounded with berries and whipped cream is truly miraculous. You have to taste it to believe it.

GREEN MARGARITA Alive Juice Bar 20206 Ballinger Way, Shoreline, 206.310.1955

Alive Juice Bar bills itself as a smoothie and juice purveyor that makes the “nasty stuff taste good.” In the (non-alcoholic) Green Margarita you’ll find kale, mango, apple, pineapple, cucumber, banana, lemon, soy milk, and a whole lot of attitude. The atmosphere is funky, fresh, and full of sass and the menu includes several drinks with names unfit to print.

Sip It Real Good Here’s the scoop on what to order when you’re thirsty for something with a little more kick than coffee, juice, or milk.

FRESH FRUIT GREEN TEA Donut Factory Inc. 20815 67th Ave W, Ste. 202, Lynnwood, 425.361.7923

Fresh strawberries, kiwi, and pineapple swim in this refreshingly fruity iced green tea drink. Look for it in the spring and summer months.

POMOCRANOSA Boondockers Restaurant 1008 Cedar Avenue, Marysville, 360.653.7545

There’s something to be said for the simplicity of a classic mimosa, and the mimosa bar at Boondockers Restaurant offers up traditional mimosas. However, if you’re in the mood to try something new, consider the pomocranosa, a champagne cocktail with pomegranate and cranberry juice. Other variations include lemonade and grapefruit and mango juices.

PELICAN’S BLOODY MARY Rusty Pelican Cafe Edmonds, 425.582.8250, Mill Creek, 425.585.0525

Celebrate the weekend by treating yourself to brunch and a classic breakfast cocktail of tomato juice and vodka, garnished with celery, green olives, and lime.

SCREWDRIVER Cabbage Patch Restaurant 111 Avenue A, Snohomish, 360.568.9091

Fresh squeezed orange juice elevates the Cabbage Patch’s take on a screwdriver. Another perky option on the specialty drinks menu, a coffee nudge.

JAKE’S BIG COUNTRY BREAKFAST Jake’s Cafe on Second Street 709 2nd St., Snohomish, 360.563.0896

SMOKED SALMON SCRAMBLE Cabbage Patch Restaurant 111 Avenue A, Snohomish, 360.568.9091

Lox-style smoked salmon steals the show in this three-egg scramble. Mushrooms and tomatoes play supporting roles. Cheesy and delicious, a blend of three cheeses tops it off. We love the Cabbage Patch for its homey feel. In good weather, ask for a seat on the porch or under the wisteria-draped patio. Warm up your appetite with complimentary scones and jam. You’ll want to leave room for dessert and take your pick of pies from the stained glass dessert case.

CHICKEN FRIED STEAK Ellie’s Restaurant 3525 168th St., Arlington, 360.658.0696

Smothered in sausage gravy, the chicken fried steak at Ellie’s Restaurant is the real deal. The hash browns are thickly cut and the plate is served with two eggs and toast. Comfort food in a comfortable setting, it doesn’t get much better than that.

Surf and Turf Whether you’re hankering for salmon or sirloin, these dishes pack a protein punch.

Come and get it! A classic heart-stopping breakfast plate in a classic diner, Jake’s Big Country Breakfast is sure to satiate even the heartiest of appetites. Sirloin, biscuits and gravy, three eggs and hash browns, served up all day.

NORTHWEST SCRAMBLE Alexa’s Cafe 10115 Main St., Bothell, 425.402.1754

All our favorite flavors scrambled together with eggs: smoked salmon, cream cheese, dill, and parmesan cheese.

DUNGENESS CRAB EGGS BENEDICT Rusty Pelican Cafe 107 5th Ave. N. Edmonds, 425.582.8250 15704 Mill Creek Blvd Mill Creek, 425.585.0525

Savor tender, buttery crabmeat in each bite of toasted English muffin, poached eggs, and hollandaise sauce.

A Lot LiLunchke

Any way you slice it, roll it, or wrap it, breakfast that looks like lunch is a good idea. We’re talking breakfast burritos, sandwiches, and wraps.

BREAKFAST FRIED EGG SANDWICH Maltby Cafe 8809 Maltby Rd., Snohomish, 425.483.3123

Hard fried eggs with honey baked ham or bacon, Tillamook cheddar cheese, and mayo on toasted Maltby Bread are sure to warm you on a chilly morning.

WARM BREAKFAST SANDWICH Smokey Point Bakery Cafe 3323 169th Place NE, Arlington, 360.572.0238

A generous helping of ham, bacon, egg, and cheese served between slices of warm, housemade pretzel bread. This is just one of the many combinations of savory breakfast sandwiches available at Smokey Point Bakery Cafe. Other bread choices include croissants, rosemary parmesan rolls, French rolls, and gluten-free options. Choose from turkey, roast beef, sausage, avocado, sauces and cheeses to further customize your order.

SAUSAGE, EGG, AND CHEESE BAGEL Alexa’s Cafe 10115 Main St., Bothell, 425.402.1754

Bagels are breakfast’s heavy lifters. An iconic breakfast item, they offer an endless variety of flavors, spreads, and toppings. Try this savory bagel sandwich with a sausage patty, egg, and cheese. Take it to go or pull up a chair in this charming downtown Bothell cafe.

SANTA FE BURRITO Rusty Pelican Cafe 107 5th Ave. N., Edmonds, 425.582.8250 15704 Mill Creek Blvd., Mill Creek, 425.585.0525

Southwestern spices abound in a tortilla stuffed with eggs, potatoes, sausage, onion, tomatoes and cheddar cheese. All the fixings — sour cream, guacamole, and salsa — come on the side. 

QUINOA BREAKFAST BURRITO Walnut Street Coffee 410 Walnut St., Edmonds, 425.774.5962

Quinoa, scrambled eggs, sautéed carrots and celery, veggie sausage, and cheese, all wrapped up in a tortilla. It’s almost too good to be true.

Happy Holidays AND A JOYFUL NEW YEAR from the staff at


Studio artists and craftspersons often work in solitude, devoting their full attention to the creative process. A finished piece of functional art may evince a sense of inevitability or effortlessness that obscures the hours of labor and expertise required to create it. So, when given the opportunity, many artists are all too eager to discuss their work. They share how they guide beautiful, everyday objects into being by completing each step of the process by hand. The results are one-of-a-kind products made to endure. The magic is in the making.


Silk: Heather McGilvray When Heather McGilvray isn’t working in her backyard studio, you might find her outdoors tending to plants and scouting for materials and inspiration. Autumn days have her collecting handfuls of fallen leaves in nearby parks or harvesting blooms from her garden, which she uses to hand-dye raw silk fabric for her Botanica line of wearable art. “I am, at my core, really a naturalist,” Heather said. “I am fascinated by the natural world.” The natural world is reflected in her silk skirts, blouses, and wraps. Heather can identify the plant materials that make her distinctive prints. It’s like a tour of her garden as she points to and names the leaf prints on a silk shawl: “Here is a rose leaf. Rose leaves always have a beautiful serration along their edges. Smoke leaf bushes create a black-purple color, a sort of elegant lilac,” she said. “This is a heliotrope, and when everything is just perfect in terms of the oils, their prints look like trees with florets. And the blue in this section is from purple basil. Blues in natural dyes are very uncommon.” One of her two workstations for dyeing is located on the deck just outside her studio door, and it is furnished with a pair of arm-length, yellow industrial gloves. Laughing, she explained, “I’ve dyed my hands blue too many times!” Heather has spent the last twelve years working as a fiber artist, though she first began weaving silk twenty years ago. Over time, her weavings became more intricate, so she added dyeing silk threads to her repertoire in order to expand her palette to include more complex colors. Sunlight, air temperature, rainfall, and plant reproductive cycles produce chemical changes in botanical matter, which are revealed in the dyeing process. As a result, no two items are alike; each of Heather’s creations bears witness to nature’s boundless variety. She sometimes uses the Japanese shibori technique for dyeing silk fabrics. One customer described the resulting fabric as “tie-dye but way more sophisticated.” Another shibori on display in her studio resembles a cloudy sky.

“After years of dyeing silk from botanicals, I usually have a rough idea what colors I will get, but there is no guarantee; dye chemicals in plant matter can change day to day,” Heather said. “Once the fabric is cooled, I unwrap it to see what Mother Nature has seen fit to leave.” In addition to producing beautiful hand-dyed fabrics, Heather is also an accomplished weaver. She weaves intricate designs for shawls and handbags, as well as to produce tapestries inspired by the beauty she observes in nature — sunsets, tree bark, or hummingbirds. A former professor, Heather has a Ph.D. in mathematics, which helps to explain her passion for precision and patterns. Her studio, which required the use of a computer program to design, is equipped with five multi-shaft, foot-powered looms. The carefully planned layout ensures that all five looms, strung with hand-dyed silk threads prone to fading, are protected from direct sunlight year round. One loom, which is perhaps the most eye-catching in the studio, is dressed with a warp of silk threads that produce an exquisite ombré effect in rich autumnal hues, varying from ochre and saffron to umber and vermillion. After she dyed the threads, it took more than 18 months for Heather to set up the loom for weaving, a process which required her to pull each of the 4,000 threads through the loom’s heddles and reeds. In its seven years of use, she has completed about a dozen pieces on the warp. “This is my most popular series, called Falling Leaves,” Heather said. “I think it’s because these colors are universally appealing. I love them. I love autumn. I have my garden peaking in autumn, because I just love the colors.” Heather was selected to exhibit work in the Bellevue Arts Museum Biennial 2012, which focused on fiber arts. She created a polyptych of four weavings based on barks from trees native to the Pacific Northwest: vine maple, madrone, Douglas fir, and birch. She is currently working on a new series of abstract weavings inspired by peeling tree bark.

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Clay: Julie Perrine Julie Perrine is a skilled studio potter who is eager to share her expertise with others, especially young people. She has a small kiln at home, but also participates in the Sculptors Workshop, a pottery co-operative whose members share studio space in the Frances Anderson Center in Edmonds.They meet weekly to practice, generate ideas, gain energy and input, visit with guest instructors, learn skills, and experiment with new techniques. A tile on display above the sink in the studio states that the workshop was established in 1967. Many of the members, including Julie, contributed clay tiles to the backsplash. A display case in the center’s main hallway is currently filled with pottery made by local students. Several pieces on display were made during classroom art projects Julie directed as an artist-in-residence through the Edmonds Arts Festival Foundation Visual Arts Idea Grant 2015. Julie speaks with pride about these students and their artwork. She tells of a student who decided to take pottery lessons after completing an art project in class, and another who attended a local art show based on Julie’s recommendation. One of her classroom projects focused on sgraffito, a technique for creating a carved image on the exterior of a piece of pottery. Julie explained, “You put a solid color of paint down on clay that hasn’t yet been fired, and then carve into it to bring out an image in the color of the clay.” An example of the technique is on display in her studio. It’s a glossy black vase adorned with a carved image of 54

a blackbird perched on a twig. Julie turns the vase around to show the artwork on its reverse: what appears to be an arched window and inside the window a receding spiral. Julie reveals that at the center of the spiral is a thumbprint. She made the vase as a demonstration tool during a classroom workshop, and while it was drying, a student couldn’t resist the opportunity to leave a mark. “The teacher was mortified,” she said, but Julie was unflustered and gamely worked the thumbprint into the completed design. Julie doesn’t use a wheel to produce her pottery, instead she builds her clay bowls, serving dishes, trays, plates, and funnels by hand. She uses a slab roller to flatten clay into a smooth sheet, like rolled out dough, and then uses a number of forms and other tools to fashion the sheet into objects. Sometimes when she’s teaching she improvises to make up for lack of materials or space. She likes to make “knee bowls” with elementary students. Instead of using a form, students fashion bowls from the rounded shape of their knees. Much of Julie’s time is spent glazing and painting her pottery. A distinctive style and color palette marks Julie’s pieces as her own. “The decoration is my favorite part,” she said. Julie exhibits her work at The Schack Art Center, Art Spot, Mill Creek’s Artisan Custom Framing and The Gallery at Town Center in Lake Forest Park.

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Wood: Rick Davenport Rick Davenport turns wood into art. He turns it in his workshop at speeds of up to 2,500 revolutions per minute on an 800-pound electric lathe, which is weighted to the floor by four 60-pound sandbags. And as the rough wood turns, he uses gouges to transform it into polished wooden bowls, candle holders, bottle openers, fountain pens, and cocktail muddlers. While he works, curled shavings of wood fall to the floor, evidence of progress. Rick expresses great admiration for his medium, and he calls himself a “woodcentric minimalist.” He pays careful attention to the wood and aims to bring out its natural potential. “I love wood,” Rick said. “I grew up in the Northwest surrounded by it.” A block of unfinished Norfolk Island Pine sits atop a bench in his workshop. As he handles it, Rick gestures to the knots — places in the trunk from which branches once grew — arranged in patterns all on the same plane. “They come out kind of like spokes on a wheel,” he said. In a before-and-after comparison, he holds up a finished bowl marked by the same pattern of knots. It’s a demonstration of how finished products can reflect the beauty of raw materials. When he places the bowl under a desk lamp on his work bench, light shines through thin patches in the bowl, now translucent, as if by magic. “The neat thing about Norfolk Island Pine is that if you turn it thin enough, it will glow with light,” he said. “It’s just lovely.” He holds up another bowl, this one marred by several cracks. “This is an absolutely gorgeous piece of wood,” he said. “Feel how heavy and dense it is. It’s so gorgeous that I’m okay with the wood’s cracks. It’s just a beautiful piece of art.” Because of the lathe’s high speeds and the sometimes unpredictable way woodchips can fly off, woodturning can be dangerous. Even experienced practitioners have sustained life-threatening injuries. Rick takes many precautionary

safety measures, including wearing a helmet and full face shield. He also becomes the expert on whatever piece of wood he’s working on. He remains sensitive to its changes by listening carefully to the sounds of the wood turning, visually inspecting it for new fault lines, and feeling for uneven spots with his hand. Still, Rick embraces the flaws others see as imperfections. Sometimes this requires Rick to perform what’s called “turning air,” wherein his gouge remains in its position on the tool rest but briefly loses contact with the wood because of a crack, hole or natural edge. “I turn wood that other woodturners wouldn’t, if it’s a beautiful piece of wood,” Rick said. “I bring out the variations in the wood. In my artwork, I like to deal with negative space — holes and cracks.” Other bowls are more functional, for example, several made from Hawaiian milo wood that are meant to be used as salad or serving bowls. Rick sands each piece by hand and treats them with walnut oil. These processes bring out the wood’s chatoyance, a term which describes the way well-finished wood can shimmer. Proper care and handling helps to preserve the finish. Rick recommends rinsing wooden bowls with warm water, hand drying, and applying walnut oil as needed. Wooden bowls also shouldn’t be left to soak in water, subjected to rapid temperature changes or used in the dishwasher or microwave. These simple precautions are worth the reward. “If you take good care of it, a good wood bowl can be handed down for generations,” Rick said. Rick has devoted his time to woodturning for eleven years and has exhibited work at juried competitions such as the Edmonds Arts Festival, Lake Chelan Fine Arts Festival, and Wedgwood Art Festival. His work is on display at local galleries including the Schack Art Center and Art Spot.

November | December 2015 59

Wire: Beth Wright Located at the end of a quiet street on a hill that offers a view of Puget Sound, the entrance to Beth Wright’s studio is through a wooden gate made of twigs and branches her husband gathered and fashioned together. Strung across the gate is a wire garland adorned with small bells, which ring to announce the comings and goings of friends and family members. A nearby tree droops low beside the gate, and upon its branches, wind chimes and candle holders drift in the breeze. Stepping stones lead to the front porch of a cozy home. The path forks to the left, and at the end of it, a longhaired cat dozes lazily on the steps of a green shed Beth has converted into a studio. The effect is absolutely whimsical. Judging from her work, it’s exactly the kind of setting one might imagine for Beth’s studio, where she crafts beaded wire baskets and fills them with moss, soil, and a variety of succulents. The gardens surrounding her studio are brimming with full-grown succulent plants as well as with the many young plants she has propagated from cuttings. A yellow patio umbrella shades the work table on her front porch, where she likes to work when the weather is nice. Surrounding the work table are completed baskets, which she calls “cuties.” “I really like my succulent baskets,” she said. “Sometime I have a hard time letting them go.” Beth is an illustrator and visual artist who has participated in the Edmonds Saturday Market for six years. Initially she sold pet portraits, but then she started making and selling wire mobiles and baskets. Before long, she began filling the baskets with succulents. She creates the baskets from 14-gauge electrical fencing wire, which she distresses in a solution and then dips in 54

polyurethane to prevent further rusting. She makes flourishes of 18- or 20-gauge wire using her collection of brightly colored beads. “My inspiration comes from daydreams and nature,” she said. Each basket contains an arrangement of up to a dozen succulent, sedum, and stonecrop cuttings, which means Beth splits her time between crafting and gardening. In the summer months, she waters her young plants daily. Succulents are her favorite to use in the baskets because they are simple to care for, the cuttings can be propagated easily, and they are so visually interesting. “The variety of colors and textures are just so striking in arrangements,” she said. “This little one right here is a sedum called ogon, and its chartreuse color really sets off a cooler arrangement and sparks the whole basket. It’s like painting.” One benefit of keeping the plants in wire baskets is that water can pass easily through the moss and wires, which prevents sitting water and rotting roots. A care sheet accompanies each purchase, and Beth is happy to answer customer questions and offer advice on caring for succulents. “I want them to be able to go home and know how to tend to their plants,” she said. In the winter months, Beth’s crafting and gardening goes dormant while she focuses on her visual art and illustrations. Beth is a regular at the Edmonds Saturday Market and she has also presented her “cutie” baskets at the Sorticulture Garden Festival.

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Wool: Marjorie Fiddler When most people think of weaving, they imagine an artist at work on a loom: throwing and catching a shuttle through vertical rows of threads that have been lifted by a pedal, then beating this newly added horizontal line of weft into the weaving. And to some extent this is true. “The yarn size, colors, and patterns — everything else is a variation of this,” said Marjorie Fiddler, a wool weaver who makes truly exquisite rugs, placemats, table runners, kitchen towels, scarves and wall tapestries. Marjorie taught herself to weave from books about forty years ago when she set out to make a Colonial style overshot coverlet. Today, she continues to hone her craft by attending workshops and classes and traveling, sometimes to places as far fetched as Italy, to learn from other weavers. She describes the repetitive motions of working the loom as “meditative.” But Marjorie is just as enthusiastic about the more behind-the-scenes tasks of hand-dyeing wool yarn, researching and planning designs, winding and beaming the warp, threading the heddles, sleying the reeds, securing warp threads to the front beam, and winding weft shuttles. She estimates that she handles each thread of a warp individually at least three times before she works with them as a group and begins weaving. Then she returns to each individual thread at least twice while finishing the completed weaving and working in the ends. Over the years, Marjorie has acquired a library of books about the craft with design ideas from many different cultures and eras. A flip through the pages reveals that the

patterns look a bit like musical notations. And Marjorie has become an expert in reading them. Her years of experience and knowledge of designs allow her to improvise as she weaves, making intuitive decisions about colors and patterns. She demonstrates this process on a rug in progress on her main loom. “I do a lot of this by eye and what feels like should come next. Here, I wanted to put some dark in to give it relief, but I’m not sure how this green is going to turn out. Probably won’t know until I get further along,” Marjorie said. “If I don’t like it, I reverse the process by sending the shuttle back through the opposite direction. We call that un-weaving!” It isn’t until Marjorie completes a project that she is finally able to observe the full effect of her design. “The rugs I make surprise and delight me because I design as I weave, and I’m never sure until I’ve put the rug on the floor quite how it will work as a whole,” Marjorie said. “A friend said of one of my rugs, ‘I could look at this for ages,’ and that’s a stunning reward!” Sometimes Marjorie purchases warps made by other artists. A brilliant orange, pink, and yellow scarf was made on a warp she bought from a friend in Tacoma, who combined yarns into a eclectic blend of textures and details. Other times she dyes yarn from natural products, like cochineal, for example, extracted from insects native to South America in order to produce vivid pinks and reds. Marjorie is an active member in the Seattle Weavers Guild, one of the largest in the country. She also participates in the Edmonds Art Studio Tour.

November | December 2015 63


Glass: Paul Lowell Paul Lowell is a stained-glass artist who will soon observe the fortieth anniversary of practicing his craft in the Edmonds community. He opened his workshop in 1976 after several years of apprenticing with and working alongside Frank McGowan in Lake City. Lowell’s Stained Glass Studio has been at its present location on 4th Avenue since 1979. Daylight streams in the familiar storefront and illuminates framed stainedglass windows and artwork displayed on the sills or hung from the ceiling. One of the windows is outfitted with slender shelves filled with colorful samples of glass rectangles that demonstrate the many variations in hue and texture that are possible when working with glass. Paul creates custom stained-glass windows, doors, and panels for residences, businesses, and churches. He also performs repairs and accepts restoration projects, including glass lamp shades and antiques from a variety of eras. As an example of his repair work, Paul looks to a small turn-of-the-century window with a rose design. “It was really in a decrepit state when I got it,” Paul said. “But it’s rewarding to restore pieces to their original state.” Paul is a student of glass’s relationship to light and color. “Glass has several personalities,” he said. “It has bright light personality, when outside light is shining directly through stained glass. It has a different personality when you look at it from the outside of a building and the glass gives off reflective beauty. Finally, it takes on another personality at night. Say it’s dark out and you’re inside your home with the lights on and a visitor were to walk up to your door. The stained glass gives off a different look when it’s lit from within.” Part of the wonder of stained glass is that its designs and images are as dynamic as the play of light and passage of time, taking on different appearances throughout the day,

and even changing seasonally. “Stained glass looks especially good to the north,” Paul said. “Often it looks good without light shining through it; other times it has that baked in the sun look.” Representative of forty years worth of past projects, Paul opens a thick portfolio of photographs of windows, doors, and lamps. “Sometimes customers get ideas from looking at my work,” Paul said. “I can rescale designs to fit their space.” With each turn of the page, the full range of Paul’s work comes alive through photographs protected in plastic sleeves. He has designed, created, and repaired windows for every room of the house — kitchens, bathrooms, dining rooms, and foyers, as well as privacy windows and room dividers. His custom designs have included everything from a coat of arms to calla lilies to octagonal shaped windows, even a backgammon board for a bar. “My greatest accomplishments do not have to be big, elaborate, or glorious jobs,” Paul said. “As long as my customers are pleased and realize the satisfaction of enhancing their homes or businesses.” Paul speaks of this satisfaction from firsthand experience. His portfolio includes several photographs of work installed in his home. In a kitchen with a woodstove, a graceful dogwood arches over a doorway to the backyard. The dogwood is so lifelike in its beauty that at first glance, it appears as if the windows open to a view of the tree growing outdoors. Though he doesn’t show signs of slowing down, Paul said, “I hope one day to pass my work along to someone who will be even more creative than me and have an interest in art and serving people.” 

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2015 Guide

Special Advertising Section



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DINE 7 Great Tastes · Dining Guide · The Mixing Tin



ince opening its doors in 1996, Omega Pizza & Pasta has filled the bellies and warmed the hearts of Granite Falls regulars as well as customers from throughout the Seattle metro area. A small town, family-friendly restaurant with a down-to-earth atmosphere, this Greek food hub is a hidden gem far off the beaten path. It offers warm, welcoming service and a surprising piece of celebrity charm. For nearly twenty years, owner Barb Petrakopoulos and her close-knit team of employees have offered customers hearty, healthy dishes of the highest quality. Barb started cooking with her mother when she was just three years old. … continued on the next page

“I watched her over the years,” Barb said. “A pinch of this, a pinch of that. It doesn’t matter what I cook; I don’t measure anything.” Through her lifelong love of cooking, Barb has mastered the savory dishes now offered on Omega’s six-page menu. These include the Father’s House Pizza, loaded with fresh ingredients such as chicken, feta, olives, mushrooms, and a homemade ranch and pesto sauce, and the mouthwatering Spinach Fettuccini that boasts fixings such as spinach, mushrooms, chicken, and sun-dried tomatoes with a made-fromscratch creamy sauce. “We cook from the heart . . . and we don’t cut corners. If we can’t eat it then we’re definitely not going to serve it.” Barb stated. “Ninety-seven percent of the time we feed everyone and they love it.” With items such as the Garbage Grinder, a sandwich served piping hot and loaded with ham, salami, sausage, Canadian bacon, pepperoni, veggies and melted cheese, and the soughtafter Favorite Calamari, sautéed to perfection with extra virgin olive oil, spices, onions, tomatoes, and lemon, served alongside veggies and potatoes, the full-fledged menu is a great reflection of the varied talents of the two-cook kitchen. Although Omega has drawn in customers for almost two decades, the recent discovery of the large Greek mural 68

showcased in the back room — painted by family friend Chris Pratt — has brought extra attention. Though the mural was painted just a few short years after the restaurant’s opening, it wasn’t until recently that customers discovered the signature on the painting belonged to the Chris Pratt of “Parks and Recreation” and the blockbuster hit “Jurassic World.” “The mural has been there since Chris was in his late teens or early twenties, about 16 or 17 years,” Barb recalled. Since the discovery, customers have responded positively. Barb has served tourists from throughout the Pacific Northwest, including Pratt fans from Idaho. “It’s brought in a lot of different people . . . Chris Pratt has made it big. There have been people that come just for the painting, but now that they’ve eaten our food, they come just for the food,” Barb said. Whether you’re looking to catch a glimpse of Pratt’s Grecian mural or craving a Pastrami Sub and a cold brew, head over to Omega, where you’ll be greeted and fed like family. 

Omega Pizza & Pasta 102 S. Granite Ave., Granite Falls Mon.-Sat. 11 a.m.–10 p.m., Sun. 12 p.m.–10 p.m. 360.691.4394

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



ARLINGTON WATERSHED RESTAURANT & LOUNGE American Angel of the Winds Casino 3438 Stoluckquamish Ln., Arlington 360.474.9740, The Watershed Restaurant & Lounge features a wide variety of tasty appetizers, soups, salads, breakfast anytime, entrees, steaks, burgers and sandwiches. Or enjoy daily, all-you-can-eat specials from 4 to 10 p.m. The restaurant even offers Iron Skillet Pizzas, which are made from fresh dough, topped with the finest ingredients and cooked on blazingly hot skillets, which creates a crisp, flavorful crust.

BOTHELL CAROUSEL CAFE AND ICE CREAM American 22618 Bothell Everett Hwy. # 6, Bothell 425.402.0757, Carousel Cafe and Ice Cream, nestled off Bothell-Everett Highway, serves delicious lunch and dessert items. Best known for homemade ice cream that can be mixed with specialty toppings on a stone slab, the cafe is a well-kept ­local secret. Not only is the ice cream homemade, but also its breads, donuts and pastries. For diners seeking more than just a sweet treat, try the Reuben, which is made with corned beef, Swiss cheese, sauerkraut and Thousand Island dressing on homemade rye bread. The Hot Hero is another delicious lunch option. This panini contains roast beef and cheddar cheese with tomato, onion, spinach and a homemade creamy dill horseradish sauce. Carousel Cafe and Ice Cream is a great lunch stop or after-dinner ­dessert destination.


in a family-sized Indian dinner — and all for a reasonable price, too!

1054 S.W. Camano Drive, Camano Island 360.387.0783,

The Camano Island Inn Restaurant is a destination worth the drive or ferry ride. Consider it for a romantic getaway, and reserve a room at Camano Island Inn to make a weekend out of it. A buffet-style breakfast is complimentary for inn guests every morning, serving up an assortment of pastries, seasonal fruit, beverages and a daily special. Soups, salads, sandwiches and other specialties are offered shortly afterward for lunch, but the dinner menu is truly the star of the show! Enjoy fresh seafood and fine meat selections or explore an extensive vegan and vegetarian menu for your evening meal. Those seeking a more casual dining experience should make an appearance at the Bistro between 3–5 p.m. for happy hour.

See all our restaurant reviews on our Eat and Drink tab at

Dining Guide


EMORY’S ON SILVER LAKE American/Mediterranean/Asian

11830 19th Ave. S.E., Everett 425.337.7772, Enjoy pristine views of Silver Lake and fine American cuisine with global influences at Emory’s on Silver Lake. Featuring a vast, varied menu of house favorites, even the most selective diners will find something at Emory’s to please their appetites. For lunch, try the Mediterranean Chop Chop or the Crab & Shrimp Panini served with your choice of soup, clam chowder or French fries. At the dinner hour enjoy the Organic Beet Salad f­ ollowed by the Creamy Seafood Risotto. If you’re overwhelmed with the plethora of a­ ppealing dishes, Chef Oscar’s ThreeCourse Dinner might be the key for expedited selections. Of course, their wood stone pizzas are also light, satisfying and deliciously diverse, created right in front of your eyes in their wood stone oven.

DEMETRIS WOODSTONE TAVERNA Greek 101 Main St., Edmonds 425.744.9999, The fifth location for tapas restaurateur Sofeea Huffman, Demetris Woodstone Taverna along the Edmonds waterfront is Kafe Neo’s newest Greek inspired gastro-installation. You can tell they saved the best for last. With immaculate attention to interior detail, the granite slab bar and contemporary lighting make this a “who’s who” hangout for late night and happy hour specials. The menu is Greek-Mediterranean fusion evidenced by cold tapas like Aged Goat Cheese served with Black Mission Figs or hot tapas of Lamb Chops in a charmoula sauce. One tip? Don’t leave without trying the Brussels sprouts. (Trust us.) Whether you want date night ambiance, edgy late night eats, or a trendy lunch spot for a work meetingDemetris Woodstone Taverna has a little something for everyone.


LANA THAI Thai 7825 Evergreen Way, Everett 425.438.3888, Stepping through the doors of this CentralEverett favorite is truly like stepping into a Thai palace. The opulent décor matches the colorful, flavorful food that brings diners the best of Thailand. Soups, salads, noodle dishes and curries, Lana Thai offers an extensive menu that “embodies the joy of eating.”   PETITE SWEET Bakery 2613 Colby Ave., Everett 425.258.1800, Recently relocated from Arlington and now in the former Pave Bakery location, this hometown bakery and café is too good to pass up! Pastries, cakes and pies call to your inner sweet tooth. Fresh-baked bread is the foundation for delicious sandwiches like the Smokin’ Granny, grilled with turkey, smoked gouda and thinly sliced Granny Smith apple. Breakfast also served.

CURRY BISTRO Indian 1907 Hewitt Ave., Ste. A, Everett 425.258.2900 Downtown Everett’s Indian cuisine finds its nest in the ever-popular Curry Bistro restaurant. The prompt servers stay busy filling flavorful orders of tender Lamb Vindaloo, generously thick Chicken Masala, and any other classic curry your heart could desire. Genuinely rich, complex and reliably mixed to hit the spot, the curries serve the flavors of traditional Southeast Asian while providing a soul-fulfilling encore. For those with the constitution for a day’s size meal, be sure to try the Bistro’s beautifully served lunch buffet, with all the fine quality, consistency and flavor you’d hope for

PIROSHKY & CREPES: EUROPEAN BAKERY AND CAFE Bakery 1327 112th St. S.E., Everett 425.225.6694 Treat yourself to a sweet or savory treat at Piroshky & Crepes: European Bakery and Café near Silver Lake in Everett. A piroshky is a Russian baked bun stuffed with a variety of fillings and glazed with egg for a golden, crisp exterior. Most piroshkis are filled with meat, fish, vegetables, potatoes or cheese, but this European bakery also offers sweet varieties filled with fruit and served with whipped

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cream or chocolate. You can also order sweet and savory crepes. Pair your treat with your choice of more than 100 loose tea varieties or an espresso beverage.

LAKE STEVENS ADRIATICA Mediterranean 915 Main St., Lake Stevens 425.334.1923, Adriatica (formerly Neapolis) is located in old Lake Stevens, away from the hustle of Pioneer Square. Owner George Petropolis is eager to share his food, and he and his staff have ­created an inviting atmosphere, like ­dinner at a friend’s home. The menu offers some old Neapolis favorites, as well as new ­choices. Try a dish of Skordalia, a warm pita bread with a silky garlic spread. The Gyro Salad ­features fresh, crisp veggies with warm tender gyro meat and tangy tzatziki. The Spaghetti En Greco with Prawns is a perfect balance of creaminess and acidity, served piping hot. Adriatica is a fresh new twist on an old Lake Stevens favorite. Try it again for the first time.   LUCA’S PIZZERIA & RISTORANTE Italian 430 91st Ave. N.E. #10, Lake Stevens 425.334.2066, Enjoy distinguished Italian dishes and ambience at Luca’s Pizzeria and Ristorante in Lake Stevens. Luca’s is an award-winning, familyowned establishment that has been delivering authentic Italian cuisine to Snohomish County residents since 2003. Luca’s offers a variety of hot Panini sandwiches, pasta and salads with fresh, local ingredients for the lunch crowd, Monday through Saturday until 3 p.m., before transitioning to an extensive dinner menu. Wood-fired pizza with numerous cheeses, homemade sauces and savory toppings like sausage, mushrooms and eggplant make them a popular dinner selection. Other dinner specials include specialty pasta like Penne Al Salmone, a creamy combination of smoked salmon, cherry tomatoes and capers mixed with penne pasta and topped with a rich cream sauce. Finish your meal with Tiramisu and live music on any Thursday, Friday or Saturday night.

LYNNWOOD 24 STAR THAI Thai 1120 164th St. S.W., Ste. 1B, Lynwood, 425.742.9155 Beautifully presented, flavorfully prepared and generously proportioned, the traditional cuisine at 24 Star Thai is an undeniably pleasant dining option for families on budgets, lovers of Thai spice or anyone on a neighborhood lunch rush. Their signature Pad Thai comes well-cooked with a fine balance of fish sauce and fresh garnish, spiced kindly to your liking. An order of the Swimming Rama fried chicken and white rice arrives


carefully presented with a sweet aroma of sautéed spinach and broccoli, and mid-thickened peanut sauce – a mix to match its filling taste, with enough to enjoy for another meal. Entering its 20th year of business, 24 Star Thai has mastered the balance of fine food at a break-even price.

MARYSVILLE CHRISTIANO’S PIZZA Italian 1206 State Ave., Marysville 360.653.8356, This casual, come-as-you-are restaurant is a hit among the locals. Best known for its pizza and pasta, diner are sure to be pleased with the excellent food, gernerous portions and affordable prices. If you are in the mood for a salad, try Christiano’s version of Spinach Salad — it is our favorite and pairs nicely with the Garden Delight Pizza.   KAFE NEO Greek/Mediterranean 9730 State Ave., Marysville 360.651.9268, Surrounded by a sprawl of commercial rentals and drive-thrus, a newcomer to Kafe Neo might be delightfully surprised by its extensive menu of rich and delicious Greek food. The ever-popular gyros come in dozens of combinations, with lunchtime prices below the border of $7. The lamb gyro — served in less than five — is stuffed with fresh “seasoned lettuce” and tomatoes, traditional Tzaztiki and richly marinated slices of lamb. Even the pita is pleasantly moist, all the while keeping in the messy juices. Both the Caesar and chicken g­ yros ­provide a similarly succulent mix of tender, rich meat and fresh sides, and cure the lunchtime crave. An expansive, yet inexpensive selection of Greek appetizers and desserts round out the main course, and keep patrons coming back for more.

MILL CREEK AZUL TEQUILA LOUNGE & RESTAURANT Mexican 15118 Main St. Ste. 110, Mill Creek 425.357.5600, Azul Tequila Lounge & Restaurant provides a warm, upscale atmosphere and a fresh take on Latin-inspired dishes. Mexican favorites, such as the Enchilada Verde or Carne Asada, are paired with Caribbean specialties, including St. Thomas Coconut Prawns and Jamaican Jerk Pork Chops. Southwestern flavors also make an appearance in dishes such as the Poblano Artichoke Dip and the Blackened Chicken Pasta. The menu also includes multiple hardy salads, sandwiches (many served with a chipotle mayo) and even burgers. Dishes get their flavor from ingredients such as habanero peppers, cilantro and citrus. Even the salsa has a flavorful twist thanks to roasted red peppers. Of course, with “tequila” in its name, those looking to imbibe in a top-shelf liquor will have ample choices. Try a Bartender’s

Margarita or any of their specialty cocktails. Mexican cerveza, along with many popular drafts, also are available.   RUSTY PELICAN CAFE American 15704 Mill Creek Blvd., Mill Creek 425.585.0525, The Rusty Pelican Cafe is just what Mill Creek needs — a welcomed departure with their great menu options reminiscent of Maltby Cafe. This breakfast and lunch cafe may be located inside a strip mall off-shot from the bustle of BothellEverett Highway, but once inside locals can cozy up with a steaming cup of hot coffee and their acclaimed Corned Beef Hash. For those who love thick-cut bacon, powder-sugared crepes and fluffy omelets, be sure to come hungry. The Rusty Pelican has huge-portions–you won’t feel like it’s too much, but you will leave full. With an Eggs Benedict dish that hits the mark for Hollandaise lovers, breakfast foodies will find that this reincarnation of the original Seattle restaurant is a new favorite brunch joint. Must-try dishes are the Farmer’s Pelican Skillet dish and the Dungeness Crab Omelette.


104 N. Lewis St., Monroe 360.794.4056, Adam’s Northwest Bistro distributes taste and dazzle through a broad menu from which a “Your Burger” — a real ground steak with ­caramelized onions — gets as much chef-time as a duck breast. The preparation of your Salmon or Butter-poached Halibut are remarkable for their their well-built sauces — restrained and crafty. Pork chops stuffed with onions, mushrooms and sage, pair off nicely with sweet apple gel cubes. The scallops appetizer with creamed leeks, bacon and applesauce might start an evening of excess that will surely close with an ice cream-wielding warm Chocolate Chip Brownie or Apple Cobbler with burnt caramel sauce and a crisp brown sugar top. The in-house brewery serves up rotating taps, with styles ranging from Kolsch to Porter.


621 Front St., Mukilteo 425.355.4488, When in Rome, don’t forget to bring a good brew. Otherwise, you may as well visit the Diamond Knot Brewery and Alehouse, where the only thing overshadowing their magnificent selection of Northwest ales is a selection of phenomenally authentic Roman-style pizzas. The extra-thin, crisp-bottomed crust comes finely draped with a tangy layer of secret marinara, spread hidden under an unusually stupendous combination of mozzarella and sharp

The Hollywood Tavern WRITTEN BY KAITY TEER


ocated in Woodinville’s Hollywood District on a curved stretch of road in view of the iconic, tree-lined driveway to Chateau Ste. Michelle’s estate and across the street from the geometric concrete and slattedwood walls of Novelty Hill – Januik Winery’s tasting room and production facilities, is a well-loved local treasure: The Hollywood Tavern. The Hollywood Tavern is an ideal addition to your wine country itinerary. Originally built as a service station in the 1920s, this iconic watering hole has served Woodinville residents since 1947. In 2013, Woodinville Whiskey Co. relocated to the tavern’s property and constructed an adjacent production facility and contemporary tasting room designed by Graham Baba Architects to quadruple the distillery’s space and introduce the “Barrel Loft” private event space. Meanwhile, a team consisting of Josh Henderson of the Huxley Wallace Collective and Skillet Street Food; Point 32, a Seattle-based real estate company; and Woodinville Whiskey Co., completely reimagined The Hollywood Tavern. Enjoy the crisp air of late autumn on the patio, seated on Adirondack chairs circled round a cozy fire pit beneath white string lights while sipping on craft cocktails starring whiskey, of course. Or, sit indoors at a bar table or in the main dining area outfitted with rustic, homey Pacific Northwest décor. For starters, don’t pass on the Fried Pickles. Bite-sized, tasty, and fried oh-so-perfectly, they come with two dipping sauces that are sure to whet your appetite. In the mood for something with a little more kick? The Cajun Wings are finger-licking good. For an entrée, we recommend the Chef Burger. Topped with chèvre, bacon jam, and arugula, this burger’s flavors really pack a punch. For down home comfort done right, try the Brick Chicken, served with chicken jus pan sauce, a baked potato and local green beans. The cocktails really steal the show, made with Woodinville Whiskey Company’s bourbon and rye whiskeys as well as its Peabody Vodka, but the wine list offers a nice representation of Woodinville wineries, including wines by JM Cellars, Patterson Cellars, and Chateau Ste. Michelle. The atmosphere is relaxed but lively, with plenty of wine country tourists, groups visiting Woodinville Whiskey Company’s tasting room, and locals. Add this classic roadhouse to your list of places to visit on your next trip to Woodinville. 

14508 Woodinville-Redmond Rd. NE, Woodinville 425.610.7730



Oxford Saloon

Gin and Tonic

cheddar cheeses. Other joyous offerings include a delicious Blackened Salmon Sandwich, served mid-grill on a sizzling hot plate, or an appetitecrumbling Apple Crumble dessert, delivered hot from the kitchen for those whose hearts long for home. Diamond Knot offers patrons true Italian-style pizza — among a menu of many fine meals — accompanied by top-notch service and some of the Northwest’s finest ales.

Ingredients: gin, tonic, lime | $4

GROUCHY CHEF American 4433 Russell Rd., Ste. 113, Mukilteo 425.493.9754 Let the stern chef on the Grouchy Chef’s logo be a warning to you. When Chef Masumoto arrives to take his diners’ orders, he emphasizes the importance of his rules. He collects the bill in cash, without tips, before the meal is served. Perhaps the most remarkable thing about the Grouchy Chef is the chef himself: he’s a one-man show. He serves, cooks, cleans and runs his entire restaurant single-handedly. He comes and goes through his kitchen quietly and intentionally, timing orders in sync with his customers’ arrivals. Despite Chef Masumoto’s numerous rules, he maintains an i­ncreasingly large and loyal clientele, thanks to his delicious food and affordable prices. A meal at the Grouchy Chef is a dining experience like no other.


he Oxford Saloon in Snohomish is one of our favorite autumn haunts. That is, it’s certifiably haunted, based on evidence from investigations by the Washington State Ghost Society. Its spooky story was included in Weird Washington, a 2008 travel guide to local legends. As it turns out, the Oxford Saloon is a favorite of ghosts, ghouls and locals alike. Located on historic First Street, step into the oldfashioned storefront and you’ll feel as if you’re stepping back in time to the turn of the century, when the saloon was constructed in 1900. Formerly Blackman’s Dry Goods store, it’s been a saloon since 1910. Plenty of old-timey decor remains, including vintage wallpaper and old photos. A glance upward to the ceiling reveals just one of the oddities you’ll find here: a knight in shining armor hovering facedown over visitors. Nearby, a mystery mannequin in a gown and mask is perched on a swing fixed to the ceiling with chains. It’s the kind of place that doesn’t have a craft cocktail menu, making it ideal for partaking in a classic drink, like the gin and tonic. It just feels like the right environs

to sidle up to the well-worn bar and swill gin in a highball glass. Pair it with pub fare you can count on — burgers, fries, and onion rings. The full menu includes appetizers, sandwiches and wraps and the Oxford Double Burger menu, with a number of variations on burgers of 2/3 lbs. Angus beef. Look for live musical acts on Tuesday and Thursday nights. Wednesdays are steak nights. Rumor has it that the second story of the establishment was formerly a high class bordello. The saloon’s body count includes a police officer, Henry, who was killed in a knife fight, and a woman, Amelia, who was found in an upstairs closet. Supernatural accounts include voices heard in the restrooms and the sounds of dropped keys and childlike laughter. Bring a friend if you’re easily spooked. You may not want to brave the Oxford Saloon alone!  913 First St., Snohomish 360.243.3060

SNOHOMISH CABBAGE PATCH Homestyle 111 Ave. A, Snohomish 360.568.9091 From fine dining to home cooking, the Cabbage Patch has been serving up delicious meals to patrons of this downtown Snohomish restaurant for more than 30 years. Traditional favorites such as a Prime Rib or Turkey dinner, Meatloaf and Chicken Pot Pie share the menu with contemporary favorites such as Coconut Prawns and Artichoke & Mushroom Penne. Don’t forget dessert — the Cabbage Patch is known for its scrumptious pies.   MALTBY CAFÉ Homestyle 8809 Maltby Rd., Snohomish 425.483.3123, Maltby’s famed Cinnamon Rolls — roughly the size of your head — are the prime draw to this country-quaint café, but are just the start of a menu filled with home-style cooking and grandiose portions. Choose from breakfast all day, with menu items such as Northwest Potatoes & Eggs or the Prime Rib Omlette. Voted Best Breakfast Place by Evening Magazine viewers 2009–2011, you can’t go wrong. The lunch menu includes a vast menu of sandwiches and burgers (try a Blues Burger  –



WHIDBEY ISLAND THE FREELAND CAFE American/Hawaiian 1642 E. Main St., Freeland 360.331.9945 For more than 35 years, The Freeland Café has 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 Cafe 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.


The following selections have made it past our taste bud test and into our top seven this issue. Step out and give them a try, you won’t be disappointed.

PRIMA BISTRO French 201 1/2 First St., Langley 360.221.4060, A quintessential South Whidbey dining ­experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. Fried Spanish Marcona Almonds arrive steaming hot, glisteningly crisp and in a glory of flavor — and just in time a glass of Pinot Grigio. The selection of reds and whites offers options for connoisseurs of every stripe, along with a full bar. The Burgundy Snails in Herb Butter taste delightfully creamy, with an uncharacteristically soft, yet enjoyable texture. The Bistro Burger is a juicily grilled patty of Oregon beef, topped with a deliciously thick slice of melted white Cheddar; a burger made in heaven! For fabulous food, elegant ambience and world-class views, be sure to visit the Prima on your next visit to Whidbey Island.


For some seriously delish pot roast, head to the Cabbage Patch. Their comfort food will warm your belly and keep you fueled through the long, dark winter.



For solid, good food in a family-friendly old-school diner, head to Jake’s Cafe on Second Street. Try one of the gigantic omelets — you won’t be disappointed!

8 Front St., Coupeville 360.678.4222, 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.


Everything about Cunios is simple, spare, strippeddown — except the food. Tucked in a strip mall, it’s worth seeking out. The skirt steak is amazingly tender, beautifully prepared, and worth the hunting.


The crisp, delicious spring rolls at Bamboo Bowl are a healthy and delicious choice. Choose between shrimp or pork, and enjoy!


With their excellent food and artful presentation, Kama’aina Grindz is a great place for an elegant lunch or dinner. The Hawaiian Style Ahi Poke is succulent and flavorful.

6 7

Denallis Grill and Bar serves up delectable tapas and small plates. The calamari is crisp, tender, tangy, and perfect.

Perhaps eating is what you do between rounds of Catan, or perhaps it’s the focus of your day. Either way, gaming café AFK Tavern has you covered. The Dragon Knight is a giant flat iron steak, fit for feeding hoards of orcs.

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Featured Event · Listings · The Scene · Final Word

The Village Theatre presents Snapshots OCT. 23–NOV. 15 The romantic comedy, Snapshots, is a musical featuring 26 pieces by Stephen Swartz (creator of Wicked). Songs include “Popular” from Wicked and “That’s How You Know” from The Walt Disney Co.’s Enchanted. The story follows Dan and Sue who, after 20 years of marriage, don’t have much to say to each other anymore. When the couple uncovers a box of photos in the attic their memories literally come to life, reminding them of the moments that built their relationship. Everett Performing Arts Center, 2710 Wetmore Ave., Everett 425.257.8600

© Gothard Sisters



The Future of Flight Aviation Center and Boeing Tour opened its door on December 17, 2005. The museum is celebrating its 10th anniversary with a casual celebration and auction of unique collectable items. Proceeds will benefit the education and exhibition programs of the Future of Flight Foundation. Guests will receive a book and DVD chronicling the company’s first ten years. In addition, a variety of planes will be on display for the evening, including the Boeing 247 and Skyhawk C172. 8415 Paine Field Blvd, Mukilteo 425.438.8100 ext.221


Chris Thile, mandolin virtuoso, singer and songwriter, is a multiple Grammy Award winner and MacAurthur Foundation Fellow. With roots in traditional bluegrass, Thile combines the sound with several other genres including classical, rock and jazz. Through musical artistry he has pushed the boundaries of the mandolin creating what the MacAurthur 76

Foundation calls a “distinctly American canon for the mandolin.” Thile will be performing Bach solo violin compositions on the mandolin, as well as his own original pieces. Edmonds Center for the Arts, 410 Fourth Ave. N., Edmonds 425.275.9595 MANNHEIM STEAMROLLER CHRISTMAS

Celtic music, classical violin and Irish step dancing. Traditional Celtic folk music blended with the discipline of classical music creates a sound unique to the trio. This concert special will feature the trio’s Irish dancing, Celtic sounds, and Christmas music. Edmonds Center for the Arts, 410 Fourth Ave. N., Edmonds 425.275.9595

NOV. 24, 7:30 P.M.

Kicking off the Christmas season, Mannheim Steamroller Christmas makes a stop in Everett. The show features favorite holiday tunes and multimedia effects the whole family can enjoy. The group’s first Christmas album was released in 1984 and its unique 18thcentury instrumental rock sound has captivated audiences ever since. With a total of 13 holiday albums, Mannheim Steamroller Christmas has become an American holiday tradition. 2000 Hewitt Ave., Everett 866.332.8499 CHRISTMAS WITH THE GOTHARD SISTERS DEC. 10, 7:30 P.M.

Sisters Greta, Willow, and Solana Gothard make up this Irish music and dance trio. The sisters have been awarded Best New Irish Artist in the Irish Music Awards, as well as Album of the Year from the Celtic Radio. Their shows are high energy and combine


The Seattle International Comedy Competition is a 26-day, 22-show traveling competition. Attracting talent executives from CBS, NBC and more, the competition is America’s largest touring comedy festival. The stand-upcomedy show will hold its first night of semi-finals at ECA featuring five comics competing for a spot in the final round. Edmonds Center for the Arts, 410 Fourth Ave. N., Edmonds 425.275.9595 THE RED CURTAIN FOUNDATION PRESENTS IT’S A WONDERFUL LIFE NOV. 27 –DEC. 13

This stage adaptation of the Frank Capra masterpiece film It’s a Wonderful Life

© Schack Holiday Exhibit

is just in time for the Christmas season. The heartwarming story follows George Bailey, a businessman who wishes that he never existed. After an angel shows Bailey what life would be like if this wish were reality, he realizes the positive impact he has made on others. Red Curtain Foundation, 1410 Grove St., Marysville 360.322.7402 THE DRIFTWOOD PLAYERS PRESENTS THE BEST CHRISTMAS PAGEANT EVER AND TIMMY PERLMUTTER’S EXTRAORDINARY HANUKKAH NOV. 27 –DEC. 20

Two Christmas shows in one: The Best Christmas Pageant Ever is a comedy about a couple struggling to put on a church Christmas pageant with the Herdman Kids, a very misbehaved bunch. Through all the mayhem−and excitement−the final result is a unique pageant that might be the best ever. Timmy Perlmutter’s Extraordinary Hanukkah is a one-act musical that captures the meaning of Hanukkah. The Perlmutters are in for a surprise when Uncle Jerome shows up unannounced bearing an astounding gift. Timmy learns the true meaning of Hanukkah as he deals with the disappointment of being unable to keep the gift. 306 Main St., STE L110, Edmonds 425.774.9600


receive one bingo card; additional cards may be purchased at the door. Soft drinks and pizza will be available for purchase.


Heatherwood Middle School, 1419 Trillium Blvd. SE, Mill Creek 425.551.7254,

NOV. 14, 2 P.M.

The Borealis String Quartet is a classical ensemble founded in Vancouver, B.C. Their music fuses the styles of classical, fusion, folk and world music. Their live performances are fiery, passionate and refined musical interpretations of classic compositions. Everett Civic Auditorium, 2415 Colby Ave., Everett PACIFICA CHAMBER ORCHESTRA CHRISTMAS CONCERT DEC. 13, 3 P.M.

The Pacifica Chamber Orchestra is performing its sixth season Christmas Concert. The performance will feature classical holiday compositions including Mendelssohn’s String Symphony No. 6. First Presbyterian Church, 2936 Rockefeller Ave., Everett 425.743.0255

TURKEY TROT NOV. 26, 8–10 A.M.

Burn off those extra turkey-dinner calories on Thanksgiving morning at the first Mukilteo Turkey Trot 5K or 10K. The run features a course of gentle rolling hills on roads within Harbor Pointe Community, beginning and ending at Kamiak High School. All runners and walkers will receive a finishers medal, personalized race bib, chip timing and prizes from local Mukilteo businesses, along with raffle drawings. Pumpkin pies will be awarded to the top three finishers for the 5K and 10K in all age groups, plus special awards for the top high school runner and top male and female 10K runners. Entry prices vary. 10801 Harbour Pointe Blvd., Mukilteo GINGERBREAD HOUSE DAY


NOV. 21, 10 A.M.–6 P.M.


This family fun evening features trivia and bingo for a good cause. Admission is $2 plus a canned food item for the Mill Creek Food Bank. Participants will

Kick off the Christmas season at Gingerbread House Day at Country Village Shops. The village will be twinkling with holiday light decorations and homemade gingerbread houses. Three gingerbread house making workshops will take place throughout the day at 11a.m., 1 p.m. and 3 p.m., and creations

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may be taken home or entered into a contest. First prize winner will receive a $200 Country Village gift certificate. Select shops in the village will be featuring gingerbread specials, plus pony rides and train rides will be going throughout the day. To register for a workshop call the phone number listed below, or email Country Village Shops, 23718 Bothell Everett Highway, Bothell 425.483.2250


All Natural features ten contemporary artists working with glass as a medium. Each artist references nature in their work, sometimes in an unexpected and ironic way. In the curator’s statement, guest curator Kait Rhoads says “to me creating art work that depicts nature with a medium that is extremely costly to produce and promotes the consumption of natural resources seems ironic and full of black humor, very much like the label All Natural.” The Schack Art Center, 2921 Hoyt Ave., Everett 425.259.5050 SCHACK ART CENTER’S ANNUAL HOLIDAY EXHIBIT

THE LIGHTS OF CHRISTMAS DEC. 3–6, 10–13, 17–23, 26–29, 5–10 P.M.

Spread over 15 acres, The Lights of Christmas display features over one million Christmas lights. Along with spectacular lights there is live musical entertainment nightly, setting the holiday mood. Kids of all ages can enjoy the Polar Express Train, making an ornament, or meeting Santa Clause. Delicious food and holiday shopping are available each evening. A visit to the Elfland Toy Shop will delight the young and young at heart. 20800 Marine Dr., Stanwood 360.652.7575


The classic holiday tale of The Nutcracker is brought to life in dance by the Olympic Ballet Theatre. This exciting full-length production features a growing Christmas tree, booming canon and a larger than life Mother Ginger. Performances will take place at both the Everett Performing Arts Center and the Edmonds Center for the Arts. Everett Performing Arts Center, 2710 Wetmore Ave., Everett Edmonds Center for the Arts, 410 4th Ave. N., Edmonds



This annual exhibit features twodimensional pieces by local artists plus a diverse selection of pottery and glass creations by regional artists. The artists guild and Seattle Co-Arts will be highlighted.


The Schack Art Center, 2921 Hoyt Ave., Everett 425.259.5050


NOV. 7, 5:30–11 P.M.

Come dressed as a gangster, a flapper, a Hollywood star, or yourself. The Hope Gala is a celebration of life and the accomplishments the American Cancer Society has made in the fight against cancer. This unique, upscale event is complete with live entertainment, delicious food

and dancing. It features a one-of-a-kind live and silent auction. The ACS has contributed to a 15% decrease in the overall death rate of cancer patients between the 1990s and 2005. This year 11 million cancer survivors will celebrate their birthday, and that’s a reason to party! 8415 Paine Field Blvd., Mukilteo 425.404.2248 TASTE OF THE HOLIDAYS & EVENING WINE WALK NOV. 14, 10 A.M.–9 P.M.

Get your holiday shopping started off on the right foot at the 28th annual Taste of the Holidays. Country Village Shops will provide a delightful day of shopping with special demos, activities and holiday refreshments, including hot roasted chestnuts. Gingerbread house making workshops will be offered throughout the day. From 6PM-9PM, lit by spectacular holiday lights, the Evening Wine Walk will take place. The walk will feature over 15 local wineries and all proceeds will go to Northshore School Foundation. 23718 Bothell Highway, Bothell 425.483.2250 DOWNTOWN HOLIDAY TREE LIGHTING NOV. 28, 3:30 P.M.

Celebrate the holiday season at this annual community event at Centennial Plaza. The evening begins with snacks and refreshments at 3:30 p.m., followed by the arrival of Santa at 4:30 p.m. Join others in joyful Christmas caroling and witness a spectacular tree lighting. Centennial Plaza, On Bell St. between 5th and 6th Ave. N., Edmonds


Celebrate the season of Christmas by giving. The Jingle Bell Run/Walk for Arthritis is a fun run to raise money for arthritis research. Get decked out in holiday apparel and jingle bells for the nation’s largest holiday themed 5K. Santa’s arrival kicks off the event at the Elf Village, where the costume contest takes place. A children’s 1K fun run will be held before the 5K begins. A Holiday Cheer Garden will be waiting at the finish line with complementary beer for those over 21. Westlake Center, 400 Pine St., Seattle 206.547.2707 SAM REMIX NOV. 6, 8–11:59 P.M.

Experience an exciting late night event of art and culture at the Seattle Art Museum. Take a deeper look into the special exhibition: Intimate Impressionism from the National Gallery of Art. View live performance art, join in special activities and dance the night away. Seattle Art Museum, 1300 First Ave., Seattle 206.654.3100


© Canyon Lights

Returning for its tenth season, Canyon Lights will illuminate the Capilano Suspension Bridge Park with hundreds of thousands of lights, capturing a sense of holiday wonder. The glittering lights will transform attractions into captivating scenery including the suspension bridge, Treetops Adventure, Cliffwalk, rainforest, canyon, and, new this year, the river and cliff face. At a towering 153 feet, the park features one of the tallest living Christmas trees in the world. Holiday activities include a Snowy Owl Prowl, gingerbread cookie decorating, Christmas card making, and caroling with a holiday band. Partial proceeds are donated to the BC Professional Fire Fighters’ Burn Fund for fire/burn education in schools. Capilano Suspension Bridge, 3735 Capilano Rd., Vancouver, B.C. 604.985.7474

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Final Word

The Other Cavity Search Ken reluctantly pays an overdue visit to the dentist WRITTEN BY KEN KARLBERG


am the quintessential example of deferred maintenance when my health is concerned. If I can ignore a symptom, I do. What can I say? I am male — a little duct tape, aspirin or Advil, and I am good to go. “Put me back in, coach!” Well, that ended recently with a toothache, or should I say “teethache,” so bad that if I didn’t make a dental appointment, I risked an intervention by my family. Hey, I may be stupid, but I am not, well, totally stupid! Can I just say that there’s no such thing as an enjoyable cavity search? It’s a myth. The U.S./Canada border patrol agents lie. Oh, sure, modern dentistry has made huge strides since my last visit. The old miner’s hats with an attached flash light have been replaced with the dental equivalent of Google glasses, and there’s no more excessive waiting in the chair for cement to dry when getting a crown. Dentists even have an LED light thingy that accelerates the drying (kind of like a convection oven at home, only different, or so I am told). And best of all, the profession now has female dentists. Holy cow! When did that happen? No more bushy eyebrows and nose hair in my face. But as attractive and distracting as my female dentist was, she quickly morphed into an evil dominatrix — complete with a studded leather collar, whips and chains — when the needle came out. Dental advancements aside, some dental techniques (a/k/a trickery) just never change — like the silly small talk to distract you right before the injection. Really, Doc? I have a lifetime of experience reading “early warning” signs during all health-related exams. Every male knows that when we hear small talk in the doctor’s office, we look for the rubber glove. We know what’s coming. So get on with it — and don’t try to sugar coat the injection experience. You may say, “Ken, you may feel a pinch,” or “Ken, you are going to hate me for this.” What you fail to appreciate is that I already hate you and what I actually heard was, “Ken, if this doesn’t hurt, let me know and I can make it hurt, okay?” If I can make another suggestion, too, Doc, I prefer that you use the same memory loss drug that my physician uses during colonoscopies. Whatever I may miss, you can tell me about later. For malpractice purposes, feel free to leave a small flag in my mouth as proof you were there. 80

My other doctors do; you’d think that my body was the UN headquarters. Ironically, my recent dental nightmare didn’t end with a Tim Conway rubber face and lisp. That would be too easy, too predictable. No, my nightmare was compounded quickly thanks to the unintended consequences of modern dentistry. While my permanent bridge was being made, I was fitted with a temporary plastic bridge, called a “flipper,” to wear so that I didn’t look like I’d been catching hockey pucks with my lower front teeth. I appreciated the gesture, of course, but it wasn’t necessary. I don’t embarrass easily — or so I thought. The flipper wasn’t the most comfortable, and much to my wife’s embarrassment, not mine, I eventually started removing it whenever I wasn’t meeting friends or clients. Danger, Will Robinson! And that led to a defining life moment. I pulled into the Starbucks in Burlington one day between meetings, and after about a half hour or so working on my laptop I decided to put my “flipper” in my jacket pocket. No worries, right? Who needs lower front teeth to enjoy a latte? Not me. As I headed north later for my next meeting in Bellingham, I reached into my pocket and began to panic — my “flipper” was nowhere to be found. I frantically patted myself down like a twopack-a-day smoker looking for his last cigarette. No luck. Instinctively, as I replayed the sequence of events in my mind, I knew where it was; I had missed my pocket and my “flipper” was on the floor at Starbucks. OMG! What to do — my male dignity at stake. Do I go back and say, “did you happen to find some plastic teeth on the floor?” Heck, no! I went into the courtroom the next day — gap toothed and all — and proceeded to try to say the word “youths” to the judge. We briefly had a “My Cousin Vinny” moment until I substituted “young adults.” Whew. Knowing my luck, my “flipper” will show up in the mail soon now that I have shared my humiliation with the world. 

SEE THE ZOO THAN EVER NOVEMBER 27 through JANUARY 3 NEW! Adults (ages 21+) may enjoy a selection of Northwest beer and wine in the Rain Forest Beer Garden during WildLights! Get tickets online at


Season’s Greetings


Karlberg & Associates, PLLC LITIGATION • BUSINESS • MARITIME Issaquah, Seattle, Bellingham | 206.817.4202 |

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