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COLOR FALL / FASHION LIGHT Holiday How-To:

Wine & Cheese Party X-Files Producer

Bob Goodwin NOVEMBER | DECEMBER 2016 DISPLAY UNTIL DECEMBER 31 $4.99 US • $5.99 CAN


MEETINGS DONE RIGHT

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Four Points Bellingham Hotel & Conference Center 714 LAKEWAY DRIVE, BELLINGHAM, WA 98229 FOURPOINTSBELLINGHAM.COM

©2016 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Four Points and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates.


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Holiday How-To: Host a Wine & Cheese Party In this feature, we bring you tips, tricks, ideas, and more on how to host your own holiday wine-and-cheese dinner. Drawing on the best of Washington cheese and wine, we give you everything you need for a great night.

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28 Color and Light: Fall Fashion We’ll take you out for a night at the gallery, shot on location at The Lightcatcher. The vivid textiles of Colorfast serve as a complement to bold, beautiful fall styles.

2 NorthSoundLife.com


NOVEMBER | DECEMBER 2016

SHOP

DINE

CONTENTS

19 Arista Wine Cellars

49 Diamond Knot's Brewpub@MLT

LIFESTYLE

22 Savvy Shopper  Edmonds Bookshop

9

20 Necessities  Cheers to Cheese

Bob Goodwin 51 Dining Guide 52 Review  Nutty's Junkyard Grill 54 Mixing Tin  Apple Pie 55 Eight Great Tastes

11

Calendar  November & December

12 Quick Trip  McMenamins Anderson School

56 Meet the Chef  Lombardi's Italian Restaurant and Wine Bar

HABITAT

AGENDA

25 Lake Washington Point of View 59 Featured Event  Cirque Musica Holiday Spectacular 60 Events 62 Out of Town 63 The Scene  Evening in SILK Dinner & Auction

13 In the Know  Book Review

FEATURES

13 In the Know  Who Knew? 14 Community  Stanwood-Camano YMCA 15 Wonder Woman  Erin Monroe

28 Colorfast: Fall Fashion

NOTES

38 A Holiday How-To: Host a Wine & Cheese Party 4

Editor's Letter

6

Contributors

8

Meet A Staffer  Dean Davidson

16 Five Faves  Holiday Markets

64 Final Word



November | December 20163


NOTES Editor's Letter

W

“Color stimulates certain moods in us. It awakens joy or fear in accordance with its configuration. In fact, the whole world, as we experience it visually, comes to us through the mystic realm of color. Our entire being is nourished by it. This mystic quality of color should likewise find expression in a work of art.” — Hans Hofmann

e wheeled two clothing racks bustling with clothing stored in protective garment bags, a cart stacked with shoeboxes and accessories, a fabric steamer, and our office coffeemaker into the Whatcom Museum’s Lightcatcher Building in Bellingham for a full day of photographing our fall fashion shoot. We set up shop in a multi-purpose classroom space that, within just a few minutes, was transformed into a dressing room. Stylists arrived and set up stations for hair and makeup, laying out palettes of shadows and blushes, unwinding electrical cords for curling irons, and arranging bobby pins, combs, and bottles of styling products. Model Odeen Phillips arrived ready to work and charmed us with her confidence and verve. Once Phillips’s first look was completed, we followed photographer Tania Shepard of Azzura Photography downstairs and through the gallery’s double doors. When we stepped into the Colorfast exhibit, we uttered a collective sigh. We were immersed in the “mystic realm of color” guest curator Amy Chaloupka set out to create by working with contemporary artists Ashley V. Blalock, Elizabeth Gahan, Damien Gilley, and Katy Stone. And in that quiet, something shifted. Maybe it was the light, the movement, the energy of the installations, the profusion of primary colors, the clarity of the artists’ visions for their work. I like to think some of this magic was contagious. To produce the feature, we collaborated with local boutiques throughout the North End to source the pieces highlighted in our feature and are delighted to showcase all that Snohomish County has to offer in women’s fashion. Also in this issue, Chef Dona Applegate of Woodinville’s Winery Kitchen lends her expertise to help us host us an elegantly simple wine and cheese tasting party. Her wisdom puts us at ease and demystifies the party planning process. She walks us through five sample courses, while offering helpful tips along the way. This time of year, we encourage you to look for color and to celebrate wherever it shows up in all its beauty— from artwork at your favorite local museum to the unexpected brilliance of an ordinary winter cabbage. Finally, may you feel nourished when you gather with friends and family to enjoy the simple pleasures of hearty food and good wine. Happy holidays from all of us here at North End Metro!

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NOTES

Contributors

Kate Galambos Kate Galambos is working toward both a journalism and political science degree at Western Washington University with plans to graduate this spring. While writing and politics seem to leak into every facet of her life, her true love is exploring the outdoors. From backpacking at Mount Baker to spending weekends at her parent’s cabin in Winthrop, if it means getting outside, she is there. Her time at North Sound Life as given her an outlet to combine her passion for writing and with her love of nature. She truly enjoys giving her readers a taste of her exploration by writing about the best places to pitch a tent, discover a new view, or traipse through a trail.  p. 16 Garen Glazier Garen Glazier is a novelist and freelance writer for regional magazines in Seattle and Portland. She has a master's degree in art history from the University of Washington and writes for her blog Scriven by Garen when she isn't taking care of her sweet daughters.  p. 22

PUBLICATIONS Bellingham Alive North Sound Life North End Metro NSL Guestbook Couture Weddings PRESIDENT/PUBLISHER  Lisa Karlberg EDITOR IN CHIEF  Frances Badgett ART DIRECTOR  Dean Davidson FREELANCE EDITOR Kaity Teer

ACCOUNT EXECUTIVES Babette Vickers | Dominic Ippolito Melissa Sturman

GRAPHIC DESIGNER Mariah Currey

GRAPHIC DESIGN ASSISTANT

Shannon Black Shannon Black is a freelance writer, photographer, and filmmaker. She graduated from the University of Southern California with a degree in CinemaTelevision and worked in Los Angeles for many years before returning to her Northwest roots. Shannon also works to champion, inspire, and promote artists and small businesses with her public relations company. When not working, you can find her adventuring through Northwest mountains, waterways, and gardens, or shopping local in the North End. She happily resides in Edmonds with her husband, dog, and two cats.  p. 19 Asher King Asher is a former fantasy writer who was accidentally thrust into the world of journalism one fateful winter afternoon. Since finding himself in a new field, he’s spent his time focusing on creating better relationships between reporters and transgender sources, many of whom have frequently suffered at the hands of the media. When not attempting to save the field, he spends his time blending his current and former life by writing about geek and niche culture in both Bellingham and abroad.  p. 14 6 NorthSoundLife.com

Hannah Chute

EDITORIAL ASSISTANTS Kate Galambos | Asher King Catherine Torres | Bryn Yasui

PHOTOGRAPHERS Shannon Black | Garen Glazier

WRITERS Shannon Black | Garen Glazier

CONTRIBUTORS Ken Karlberg

OFFICE MANAGEMENT Jenn Bachtel

MARKETING ASSISTANTS Taylor Jolliffe | Sydney Agnew

PROOFREADER Pat Karlberg

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

INQUIRIES & SUBSCRIPTIONS Info@northsoundlife.com 360.483.4576 x4 COVER IMAGE Photographed by Tania Shepard, Azzura Photography


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–

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KATHY STAUFFER

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


NOTES Meet a Staffer Get to know the folks at North End Metro a little better with Meet a Staffer.

Dean Davidson

What is your role at the magazine and how long have you been with K&L Media? I’ve been with K&L Media since April this year. I’m responsible for the visual style, images, and layout of our publications. I direct a great team consisting of our graphic designer Mariah Currey, graphic design intern Hannah Chute, and photography intern Becky Linton. I constantly bug our editor in chief to use fewer em dashes and cut text. “What’s the word count on that?”

What is your background?

My first job was at a comic book store where I was paid in Magic: The Gathering cards. And now I’m an art director getting free beer while taking photos for a beer article. To get here, I went through Art Center College of Design in Pasadena, California where I earned a BFA in graphic design almost ten years ago. After graduating, I replaced the smog and concrete of Southern California with the forests, mountains, and ocean of Bellingham.

What is your favorite part of working for a regional lifestyle magazine? I mentioned free beer earlier. While that’s a great part, I love meeting the people who make up the Pacific Northwest and hear their stories. I also get to smell magazines hot off the press — it’s a thing, don’t judge.

What are some of your hobbies and interests? My family is big on animals. We have three cats, eight fire-bellied toads, countless fish, Arena the leopard gecko, and Rosie the tarantula. I’m sure we’ll get a dog once my two-year old son learns they can be pets. We’ll start small with a Newfoundland. 

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

Bob Goodwin WRITTEN BY FRANCES BADGETT

T

he role of a producer can be a strange one. You begin, as R.W. “Bob” Goodwin did, in the mailroom. You work your way up. You look back at each rung, and see that you have created a ladder that leads into clouds. You keep climbing until you’ve reached some vague sense of the top. But for Goodwin, that linear progression toward some Hollywood Vallhalla wasn’t in those clouds at the top rung — Bellingham was. Goodwin had produced Inside Moves, written by Barry Levinson and directed by Richard Donner. He had produced Star Trek: Phase II. He had also produced a lovely madefor-television movie called The Girl Who Spelled Freedom about a Cambodian refugee in the 1970s who went from knowing zero English to winning the national spelling bee. That was Goodwin’s first shoot in Vancouver, where he saw a lot of possibility for filmmakers long before Vancouver became Hollywood North. With The X-Files recent revival series, it’s hard not to think of our local connection to the groundbreaking show — Goodwin is best known for producing, directing, and writing for the show. But it was hardly a sure bet for him. Goodwin left the smog and glamour of Los Angeles for Bellingham in 1993. He and his wife, actress Sheila Larken (who played Mulder’s mother on The X-Files, settled here and have grown deep roots in our area ever since. … continued on page 10


At the time, their move seemed pretty eccentric to their Hollywood connections. “I had told everyone we were leaving L.A., and everyone — my agent, my lawyer, my friends — thought I’d never work again.” Shortly after his move north, he and Larken were on vacation in London when he got the call from Fox about a new series. He couldn’t refuse. He crafted a very specific aesthetic for the show, with inspiration from the painter Caravaggio, whose painting The Calling of Saint Matthew is the driving aesthetic force behind the unique look of The X-Files. And it was Goodwin’s. “That painting is what I showed the cast, the production designer, the cinematographer, everyone.” The first season was rough. “We had a different director for each episode, and I had to follow them, re-shoot what they messed up and shoot what they missed.” It was an exhausting first season, but Goodwin stuck with the show, and with his vision. “It’s like doing a major movie every eight days.” When outlining the recipe for the success that The X-Files followed, Goodwin points to one underlying theme: talent. He is proud of the great actors, great directors, and a great script with a talented, energetic writer attached to it that created The X-Files world. Chris Carter and Goodwin interacted well, despite what sounds like some pretty heavy tension — Chris Carter would dream up wild scenarios involving large equipment like nuclear submarines or trains, and Goodwin would have to make it happen without being able to rely on special effects. The crew built everything, from box cars to submarines. “A director was in the script room one time, and he asked Chris, ‘But how are you going to do that in three days?’ Chris answered, ‘Oh, don’t worry. Bob will figure it out.’” Only once did Goodwin have to say no to Carter’s wild vision. The two worked well together, and though Goodwin doesn’t miss the stress of running multiple film crews and puzzling through how to make a submarine break through a polar ice cap, he does miss the people. “I miss the camaraderie of working with everyone.” 10 NorthSoundLife.com

After he left The X-Files, he took an offer from his friend Jim Swift to direct Alien Trespass. Swift is the owner of Acme Farms, Rocket Donuts, and Fat Pie Pizza. A fun throwback to sci-fi B movies, Alien Trespass stars Jenni Baird, who has worked in film and television, and Erick McCormack of Will & Grace fame. “I told Jim that people were going to laugh. He said that was okay, so I agreed to do it with him.” But that appears to be Goodwin’s last big cinematic venture. “I never say never,” he said. “But yeah, it’s too stressful.” Through The X-Files and all the work he’s done since 1993, Goodwin has also worked hard for the community. He has taught filmmaking and television production at Western Washington University. He served as the executive director of the Northwest Discovery Project, which was founded in 1992 to create and promote educational opportunities in the area of environmental stewardship. The centerpiece of their mission was the TerrAquarium, a high-concept facility that would give the public access to marine life, both actual and virtual. The giant Orca Auditorium would be a massive virtual display that would immerse visitors in Orca habitat. He is currently on the board of the Bellingham Festival of Music. He is particularly proud of the Festival, and the quality of the musicians that it attracts every year. “Sheila and I have been going since it started in 1993. The first time we went, we couldn’t believe it. Our jaws dropped.” The key ingredient, again, is talent. “Michael Palmer is just so talented, and his orchestra is the cream of the crop. There isn’t a weak link in the group.” His dream is to market the Bellingham Festival of Music to a national — or even international — audience. “We want to build it and create it as a destination event.” Whatever becomes of it, with Goodwin on the team, it’s sure to succeed. He’s brilliant at taking the raw materials and scattered pieces and building something lasting and meaningful. 


Calendar

LIFESTYLE

NOVEMBER & DECEMBER DECEMBER

NOVEMBER

5

Holiday Art Mart Rosehill Community Center, Mukilteo November 5, 10 A.M. mukilteoarts.org

Pacifica Chamber Winter Concert First Presbyterian Church, Everett December 4, 3 P.M. pacificachamberorchestra.org

4

NOVEMBER

17

DECEMBER

Blues and Brews Marysville Opera House, Marysville November 17, 5:30 P.M. marysvillewa.gov

Comedy Night Emory’s on Silver Lake December 11, 8:30 P.M. everettcomedynight.ticketleap.com

11

NOVEMBER

19

DECEMBER

Yoga at the Schack Schack Art Center, Everett November 19, 9 A.M. schack.org

Game Day Platter Cooking Demonstration The Hungry Pelican, Snohomish December 18, 11 A.M. thehungrypelican.net

18 DECEMBER

Live Reindeer and Santa Arrival Country Village, Bothell December 24, all day countryvillagebothell.com

24

© Chris Hendrickson

NOVEMBER

24

Sultan Harvest Free Thanksgiving Dinner November 24, 12 P.M. – 4 P.M. Sultan High School, Sultan skyvalleychamber.org



November | December 201611


LIFESTYLE Quick Trip

McMenamins Anderson School Celebrates its One-Year Anniversary Photos © McMenamins / Kathleen Nyberg

WRITTEN BY KAITY TEER

W

hen McMenamins Anderson School in Bothell opened one year ago, it earned bragging rights as the largest McMenamins property in Washington State. At five acres and 90,000 square feet, the Anderson School property’s four buildings house a 72-room boutique hotel, three restaurants, two small bars, a brewery, a movie theater, and an indoor saltwater swimming pool. Known for its pubs, breweries, and historic hotels, McMenamins restores historic buildings — often working closely with local historical societies and fine artists to tell the story of a place — and transforms them into lively destinations the whole family can enjoy. The Anderson School is an Art Deco building constructed in 1931 that originally served as Bothell Junior High. Today, guests can “sleep in class and drink in woodshop.” Classrooms are now hotel rooms; the principal’s office is now a hotel bar; the indoor swimming pool is now a tropical, South Seas-inspired saltwater pool with a lagoon bar; the old gymnasium is a hall for concerts, weddings, and other events; and the woodworking shop is a 10-barrel copper kettle brewery and pub. The three ancillary buildings, which originally served as the gymnasium, woodworking shop, and other multi-purpose educational spaces, form a sort of quad

at the heart of the property, which is furnished with iron fire pits, patio tables, and glass-blown lanterns. Panels, murals, paintings, and stories displayed throughout the hotel tell the history of Bothell. Each hotel room is named for local legends, including former schoolteachers and administrators; pioneers, settlers, and, historical figures from Bothell’s storied past; accomplished alumni in the arts and scientists; and even celebrities, like Room 101, named for Chris Walla, co-founder of Death Cab for Cutie, and Room 307, named for Roger Fisher and Steve Fossen of Heart. Last month, McMenamins Anderson School celebrated its one-year anniversary with the release of a special anniversary brew, the Class of 2016 Wheatwine, which is an American Strong Ale. Similar to a barleywine, the beer features a rich 10% ABV body, and flavors of toffee, vanilla, coffee, brown sugar, and banana. A two-day anniversary celebration included live music by Hot Damn! Brass Band, Massy Ferguson, and The Rusty Neils, as well as a Brewers First Birthday Dinner and other activities. If you haven’t stopped in yet at the Tavern on the Square for dinner or The Woodshop Brewery and Pub for a beer, what are you waiting for? Better yet, consider booking a staycation. A weekend at McMenamins Anderson School is just the thing to beat the winter blues. 


Book Reviews



In the Know

LIFESTYLE

WRITTEN BY FRANCES BADGETT

November 11, 7:00 p.m.

One of my favorite Hemingway quotes is “In the fall, the war was always there, but we did not go to it anymore.” Here is the ever-present war, grumbling in the background of our collective fall, beckoning us to pay attention to the world. The Small Backs of Children by Lidia Yuknavitch HarperCollins 256 pages

Underground Railroad by Colson Whitehead Doubleday 320 pages

Light and Love: Poets for Dignity and Visibility featuring XochitlJulisa Bermejo Xochitl-Julisa Bermejo’s poems celebrate her family’s immigration story and give witness to the human atrocities at the Arizona-Mexico border. Other poets committed to social justice will join Bermejo, including Casandra Lopez, Anastacia Renee Tolbert, and Jane Wong.

Hugo House 1021 Columbia Street, Seattle hugohouse.org

This gripping historical novel set in the antebellum South is part deep history and part imagined world wherein The Underground Railroad is a literal railroad beneath the hatches and crawlspaces of those sympathetic to ending slavery. Cora, the protagonist, is a strong and determined woman who strikes out on a daring escape. The world she encounters encompasses the racial history of America that still has tendrils into our present day experience. The Underground Railroad is a sweeping, brutal, and beautiful book.

Lidia Yuknavitch is an astonishing writer. She doesn’t write words, she writes music. She doesn’t write sentences, she paints. Her work is so full of image and light and beauty, from the lyrical — yet not precious — prose to the depth of her characters. The novel tells of a photographer living in Eastern Europe who captures an iconic image that goes viral in the U.S., and the effect that image has on the people who view it. A rich novel, it will leave you wanting to read everything by Yukanavitch. Which I also highly recommend.

December 8, 8:00 p.m. The Solace of Monsters Laura Blauner’s The Solace of Monsters is a Frankenstein tale in which a grieving scientist and father builds a new daughter to replace the one he lost. Blauner is the author of three novels, Infinite Kindness, Somebody, and The Bohemians, all from Black Heron Press, as well as seven books of poetry.

U District Store 4326 University Way NE, Seattle bookstore.washington.edu

WHO KNEW? Canned Goods WSU’s Creamery is world-famous for its canned cheese, Cougar Gold®, which has been in production since the 1940s. The U.S. government and American Can Company funded the creamery’s research into alternative packaging materials for cheese in hopes that tin would perform better than wax (plastic wasn’t a thing yet). Dr. N.S. Golding, for whom the cheese is named, had a hand in concocting the award-winning cheese. A white, sharp cheddar, Cougar Gold is sold in 32-ounce tin cans. Robert L. Russell, who graduated from WSU in 1976, is rumored to possess the oldest cans of Cougar Gold. He owns two cans that were manufactured in 1973. Here’s hoping they’re better with age.

Cheese Whiz Portland author Tami Parr is a real whiz when it comes to cheese. In 2004, she started a blog called The Pacific Northwest Cheese Project, which grew into a full-length book, Pacific Northwest Cheese: A History (Oregon State University Press, 2013). The book includes many fascinating tidbits about the history of Cascadia cheese. For example, consider the curious link between tuberculosis and chèvre. A tuberculosis panic about cows that took place around World War I, led to an increased production in goat’s cheese, which was considered a safer, healthier alternative.

Darigold Country The verdant grazing land of the Stillaguamish Valley played a significant role in the county’s dairy production. The number of dairy farms in Snohomish County reached 3,000 in the 1930s. The Arlington Condensery produced canned milk that helped supply U.S. troops during World War II. By mid-century, much of the milk produced in the valley was distributed by Darigold, earning the valley the nickname Darigold Country. Today, about two dozen dairy farms remain in operation in Snohomish County, but because of their herd size, milk production has remained consistent.



Lunar Mission NASA released a Hubble Space Telescope photo on April 1, 2002, which revealed an expiration date in one of the moon’s craters and offered definitive proof that the moon is, in fact, made of cheese. If you’re still not convinced, then consider Moon Cheese, made right here in the North Sound. Somehow those folks up in Blaine have figured out how to make crunchy cheese. This dehydrated cheese snack is all-natural, gluten-free, low carb, and doesn’t require refrigeration. I don’t know about you, but that definitely sounds out-of-this-world.

November | December 201613


LIFESTYLE Community

Photos © Snohomish County YMCA

Community Effort, Community Hub Stanwood-Camano YMCA WRITTEN BY ASHER KING

T

he driving motto behind the YMCA is “for youth development, for healthy living, for social responsibility.” You can hear this motto on every phone call and see it on every webpage. For residents of Stanwood, however, this is no empty tagline. These words mark a promise fulfilled by the YMCA on September 3 with the opening of the new StanwoodCamano YMCA. Mary Bredereck, executive director of the new StanwoodCamano YMCA facility, has been involved with the organization for 21 years. Over the course of her career, she said she has never seen so much support for a community project. Rather than the YMCA selecting the Stanwood area, the community approached the YMCA, in hopes that the organization might fill a hole left by the closing of their community pool. “The community banded together to bring us here,” Bredereck said, adding that they raised over $17 million dollars to fund the facility. In addition to filling the gaps left by the pool, the YMCA will meet other needs in the community as well. According to the YMCA website, most youth spend their after-school hours “in community parking lots and unsupervised parks, often making unsafe choices, which include the use of drugs and alcohol.” The YMCA will provide a hub for these children and teens to flock to, providing what Bredereck called “positive” activities. Amongst the many activities planned for the facility are teen late nights. 14 NorthSoundLife.com

Additionally, the YMCA hopes to provide services to the elderly, who often lack a community hub for themselves. According to the YMCA website, 50 percent of Camano Island and 30 percent of Stanwood’s population are over the age of 50. This multi-generational appeal is part of what makes the facility unique. While the YMCA has a clear idea of the needs they can meet in the community through their initial programming, they are continuing to explore what other services they can offer. The YMCA will conduct focus groups with all of their target communities, including teens, families and senior citizens. In addition to focus groups, the YMCA has met with community leaders and aims to learn from the committed, involved, and supportive community. So far, the YMCA has determined there is a need for before- and after-school childcare as well. All of these efforts have created a site-specific facility that has yet to have a slow moment. The new community hub is always busy, Bredereck said, occupied by people and families of all ages. The changes within the Snohomish County YMCA system won’t be stopping with the Stanwood-Camano facility, however. The next project will be to move the flagship Everett facility. The new location will be near the Everett Golf and Country Club. 


© Workforce Development Council



Wonder Woman: Erin Monroe WRITTEN BY KAITY TEER

S

eptember was Workforce Development Month, a time to honor workforce development professionals who support job seekers, local employers, and economic development in their communities. Here in Snohomish County, it was a busy month for wonder woman Erin Monroe, the chief executive officer of Workforce Snohomish. In September, Workforce Snohomish was one of three organizations honored with the Change Maker Award at United Way’s Spirit of Snohomish County Breakfast. The award was forTrade UP — a youth apprenticeship program for exploring careers in the trades, which is the result of collaboration between Workforce Snohomish, Snohomish County Labor Council, and United Way. The award celebrates work toward breaking the cycle of poverty, and honored Trade UP for building partnerships between unions, companies, and organizations to help more than 100 students learn about wages, benefits, and career pathways and talk with industry professionals. Trainers from different fields visited with students and gave them the opportunity to experience firsthand skills like drilling into cement, operating a fire hose, and driving a large truck. “We had four different events, which were way more hands-on than a traditional job fair, and kids loved it,” Monroe said. She traces the program’s origins back to an idea Mayor Leonard Kelley of Stanwood shared with her. “I said, ‘Let’s make this dream come true,’” Monroe recalled. “I see so much value in Trade UP, because Workforce Snohomish is all about employment and helping people connect with family-wage jobs.”

In the Know

LIFESTYLE

Monroe joined Workforce Snohomish seven years ago as the organization’s finance director. She is a certified public accountant, holds a master’s degree in professional accountancy, and brought to the role experience gained through more than two decades of accounting and auditing work in both the private and public sectors. She was promoted to chief financial officer before being appointed CEO in 2014. Workforce Snohomish, the non-profit organization formerly known as Workforce Development Council Snohomish County, oversees the county’s three WorkSource centers and oversees the implementation of federal funding from the Workforce Innovation and Opportunity Act (WIOA), which helps job seekers with training and to help close skills gaps for local employers. “I love working here, and I’m very passionate about helping people,” Monroe said. She and her staff work to empower people who have just been laid off or who face barriers to employment, including clients who are homeless, formerly incarcerated, differently abled, or veterans transitioning to the civilian workforce. There is a special rapid response program in place to assist workers impacted by major layoffs. Workforce Snohomish actively seeks funding from grant programs that aim to assist clients facing specific challenges. Monroe’s work throughout the county has shown her the county’s resiliency and commitment to working together, particularly in the aftermath of disasters like the 2014 Oso mudslide. “I believe it takes a village to help someone,” she said. “I’m very collaborative, and I think that has helped us increase our partnerships throughout Snohomish County.” In addition to partnering with employers, Workforce Snohomish has established partnerships with local schools and community colleges. A program called I-CATCH (Creating Access to Careers in Healthcare) has offices at Edmonds Community College and Everett Community College and offers wrap-around support and financial assistance to low-income individuals who seek a career in healthcare. In addition to celebrating the Change Maker Award in September, Monroe’s team was cheered by receiving a grant from Chicago Cook Workforce Partnership to partner with Everett Community College to increase the economic mobility of workers in retail by developing a career pathway and Retail Management Certificate program, which culminates in an industry recognized credential. These successes advance Workforce Snohomish’s mission as Monroe looks toward a successful 2017. “Our unemployment rate is low, so now is the time to be proactive in evaluating the workforce system in our county. Looking at the future, we ask, how do we continue to close skills gaps and work with employers to meet their needs and make sure Snohomish County residents can have secure employment in the future?” With Monroe at the helm, Workforce Snohomish is poised for an innovative, collaborative year ahead.  

November | December 201615


LIFESTYLE Five Faves

1

The Lights of Christmas With more than one million lights on display, it is no wonder The Lights of Christmas is one of the most popular holiday festivals in the North End. Not only will you see more lights than you can imagine, but every weekend in December offers food, music, entertainment, and shopping. Warm Beach Camp, Stanwood thelightsofchristmas.com

HOLIDAY FIVE MARKETS FAVES WRITTEN BY KATE GALAMBOS


2

SNOHOMISH HOLIDAY MARKET

There are few places as quaint as downtown Snohomish during the holidays. Take a day to enjoy the lovely Main Street decorations and visit the holiday market at Thomas Family Farm on November 19–20. Whether you’re there to meet Santa or taste delicious hard ciders, there is certainly something for the whole family. Thomas Family Farm, Snohomish, growwashington.biz

3

MERRYSVILLE FOR THE HOLIDAYS

Marysville knows how to put on a party to welcome the holiday season. The festivities begin with a classic holiday craft show on Saturday, December 3. Things really get going at 6:30 p.m. when the Electric Lights Parade begins and cars and floats decorated with holiday lights motor down State Avenue. Finally, the night culminates with the lighting of the Marysville water tower. Comeford Park, Marysville marysvillewa.gov

4

ARLINGTON HANDMADE HOLIDAY INDOOR GIFT MARKET

The Gleneagle Golf Club will be filled with pottery, art, gourmet food, beauty products, and, of course, holiday cheer for the Arlington Handmade Holiday Indoor Gift Market on Saturday, November 5. After you shop, be sure to stop by Arlington’s Hometown Holiday, which is held in conjunction with the gift market. Gleneagle Golf Club, Arlington, arlingtonwa.org

5

DARRINGTON HOLIDAY BAZAAR

Held at the Cascade Senior Center November 11–12, this bazaar is known for its selection of handcrafted gift baskets, festive ornaments, and delicious baked goods! Cascade Senior Center, Darrington discoverdarrington.com



November | December 201617


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SHOP Savvy Shopper · Necessities · Around the Sound

Arista Wine Cellars WRITTEN AND PHOTOGRAPHED BY SHANNON BLACK

T

his time of year the crisp air is perfumed with the crackling of alder hearth fires and spiced with notes of cinnamon and pumpkin. We are lured indoors by the promise of unhurried dinners as we gorge ourselves with extra helpings and good conversation. And the perfect complement to any holiday dinner or winter gathering is, of course, a beautiful wine or bubbly libation. So what will go with yams, cranberries, and green bean casserole? What about that ginger-pumpkin Yule log? I asked the professional wine connoisseurs at Arista Wine Cellars in Edmonds to give me the 4-1-1 on all things wine for the holiday season. The staff at Arista have decades of wine drinking experience, and they conduct more than 50 tastings weekly. They’ve talked with wine makers about barrel regiments, worked intensively with distributers on what’s new, and they, well, just know the ins and outs of their wine. … continued on page 21


SHOP Necessities

1

Mother of Pearl Napkin Ring $5.95 each, surlatable.com

2 4

Thistystone Marble and Wood Board $57 each, macys.com

Gold Cheese Knives $7.95 each, crateandbarrel.com

3

Wine Bites Cookbook $24.95, barnesandnoble.com

Cheers to Cheese Craft an opulent tablescape with gorgeous cutting boards, gold cheese knives, and art deco champagne flutes.

5

Art Deco Champagne Flutes $86, shop.nordstrom.com

20 NorthSoundLife.com

6

Chalkboard Cheese Marker Set $12.95, crateandbarrel.com


“We are intimately involved in everything here,” said Roger Clayton, a fourteen-year veteran at Arista and the new owner, as of March 2016. “We know the wines personally because between the staff and I, we’ve tasted every one of them.” The founders of Arista Wine Cellars, David and Ruth Arista, first opened up shop in downtown Edmonds 19 years ago. They stocked the shelves with wine they knew North Enders would love and took an active role in the community sponsoring shows at the Edmonds Center for the Arts and serving on the Edmonds Downtown Alliance. Last March, David and Ruth passed the “corkscrew,” as they put it, to Clayton, who took over as owner and operator. Arista continues to specialize in Northwest wine varieties as well as Clayton’s special love for Italian wines, but you’ll also find bottles from France, Germany, South America, and California. You can sample some of these special offerings during their public wine tastings on Thursdays and Saturdays. Around the holidays you’ll find roughly 800 labels in store for plenty of choices, and you can count on their expert, firsthand advice. Clayton and the staff can guide you on optimal aeration, decanters, and glassware. Wondering whether a champagne will go with popcorn and a movie for a romantic evening in? (Hint: It does, and it’s one of Clayton’s favorite combos!). As you prepare your holiday wine list or your next wine tasting party this season, here’s a quick 4-step tasting guide from Clayton, which is sure to put you “in-the-know” alongside sommeliers, or at least get you a touch closer.

WINE TASTING 101 1. Open bottle and sniff. Smelling the cork and sniffing the bottle’s nose can help you determine if the wine is still good. Anything that smells like cement, wet cardboard, stinky feet, or nail polish remover has turned. Seems obvious, but better to sniff it out than taste feet, in my opinion. 2. Pour and Swirl. The act of pouring the wine, especially into the right style of glass, can wake the wine up a bit. Swirling agitates the wine in order to reengage it with

oxygen, which brings out flavors and aromas that have been left docile. 3. Sip or Slurp. Slurping, like swirling, draws oxygen back into the wine and acts like a mini decanting. Sip a small amount of wine and push it over your palette for a full flavor profile. See what flavors you can pull out with every sip — apple, cinnamon, or baker’s chocolate perhaps? 4. Spit. What?! As Clayton said, “It’s all fun and games until you’ve had to much.” If you are going to host a wine party, Clayton recommends sticking to a theme of wines and capping them at five before they all start blending together. If you’re shopping for winning wines at Arista Wine Cellars, and you want to look like a fabulous host or the best dinner guest ever, here are Clayton’s top five picks for holiday dining. Perfect Holiday Dinner Wine: Try a rosé as it won’t fight with the myriad of flavors happening on the table. Clayton recommends the Chateau de Pibarnon-Bandol Rosé ($35). Party Hero: Chartogne-Taillet Champagne ($50). “You can’t go wrong with anything bubbles. In my book bubbles are an everyday thing,” said Clayton. So here’s to a party in your mouth everyday! Best Bang for Your Buck: Luciano Sandrone Docetto d'Alba ($22) or Treveri Cellars Brut Blanc de Blancs ($16). Works with Everything: Adami Prosecco di Valdobbiadene Garbel ($16). Prosecco can cut through the richness and fattiness of cheese during appetizers and yet be enjoyed right through dessert. Worthwhile Splurge: 2007 Quilceda Creek Cabernet Sauvignon from the Columbia Valley ($225–$300). According to Clayton and his staff this is a near perfect wine. Rare and worth every penny, call Arista to order in advance. Now get out there and be the party’s wine star! Bottoms up!  320 5th Ave. S., Edmonds 425.771.7009 aristawines.com 

November | December 201621


SHOP Savvy Shopper

Edmonds Bookshop WRITTEN AND PHOTOGRAPHED BY GAREN GLAZIER

111 5th Ave. S., Edmonds 425.775.2789 edmondsbookshop.com 22 NorthSoundLife.com


THE SHOP Edmonds Bookshop is the quintessential booklover’s haven. Located in the heart of the picturesque North End waterfront community for which it’s named, the store boasts a comprehensive collection of books in an impressive array of genres and categories, all neatly presented on floor-to-ceiling shelves and stout bookcases perfect for browsing.

THE ATMOSPHERE The cozy shop is a welcome respite from the hustle and bustle of the world. Its small size makes it easy to navigate, and shelf tags with handwritten notes from the staff offer personal recommendations for bestsellers and undiscovered gems. Warm, welcoming, and filled with brightly colored spines, Edmonds Bookshop is a place for relaxed literary discovery.

KEY PEOPLE Mary Kay Sneeringer and David Brewster are the store’s fourth owners since its founding in 1972. The two met while working at the University Bookstore in Seattle, and never intended to run their own shop. “However, fifteen years ago we noticed that the bookshop in our town was for sale,” said Sneeringer. “We decided to take the plunge against our better judgment, and we have been very pleasantly surprised at the many ways our lives have been enriched. The community and the fellow store owners have been very supportive.”

WHAT YOU’LL FIND Edmonds Bookshop stocks plenty of fiction and non-fiction titles, including sci-fi and fantasy as well

as art, design, and cookbooks. Tables at the front of the store display recent releases, while an extensive children’s section in the back has books for every age: board books for babies, bright and beautiful picture books, the latest chapter books, and a wide variety of young adult options. “I buy what I think will sell,” Sneeringer said of the store’s offerings, but sometimes, she admitted, “there are books that I find funny, or beautiful, or important in some way that I just take a chance on and hope someone else will love, too.” In addition to books, you’ll also find a vibrant customer base. Avid readers flock to Edmonds Bookshop—not a small feat for an independent bookstore in the age of online book behemoths. “We are fortunate to live in an area of the country where people are aware of how their choices affect their community. We are still here because people choose to buy books from us,” said Sneeringer. And, accordingly, her favorite part of running the store is being around people who love books and reading. The shop, she said, appeals to those who “are curious about their world. People who experience many lifetimes through the characters they read about. People who delight in the way an author says things. People who love language.”

OWNER’S (CURRENT) FAVORITE BOOK With a wide assortment from which to choose, it was understandably difficult for Sneeringer to select her current favorite book. She settled on a newly released children’s picture book, The Uncorker of Ocean Bottles by Michelle Cuevas, which she said is quirky, sweet, and beautifully illustrated by Erin E. Stead. 


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HABITAT Home Remodel Tips and Tricks · Featured Home

Lake Washington Point of View WRITTEN BY KAITY TEER

A

remarkable zero-bank lakefront property on Holmes Point in Kirkland was designed and built by Mickey Hansen of H2View to offer nearly as much outdoor living space as it does indoor square footage. A 25-foot sliding window reveals an expansive view of Lake Washington and pockets into the wall of the main floor to open the entire living room to the covered deck. “That’s when you just fall in love with the house,” Hansen said. … continued on next page


HABITAT Featured Home

Looking out from the covered deck, you can see the path to the property’s flat, sandy beach, a fire pit, and beach house complete with a deck, shower, restroom, and storage for towels, life jackets, and skis. There’s also a deep-water, two-tiered dock, which includes a boatlift and a covered dock for a larger boat. In all, the 25,000-square-foot lot is a rare waterfront find on the Eastside. Even more rare is that the property features a newly constructed, contemporary home. “Some people might call it modern, but call it contemporary,” Hansen said. “But we aimed to select colors and tones that would lend a warm contemporary field.” Indeed, the materials and finishes exude warmth, including stone, wainscoting, cedar wood, and walnut. The home is built on a hillside, which called for pilings driven 30 feet into the ground, anchoring the home to bedrock. Designed with a reverse open plan, the main entrance and the entertainment areas—living room, dining room, and kitchen—are on the top level. The kitchen features granite slab counters and flush-mounted Miele appliances. The focal point of this open space is the 60-inch wide linear fireplace. “The fireplace surround is spectacular,” Hansen said. “It looks almost like waves rippling upon the sea, and when the reflection of lake shimmers upon the fireplace wall, it’s pretty amazing.” In all, the home includes six bedrooms and four bathrooms. The master bedroom and bathroom feature fireplaces, and there is radiant floor heat to take the chill off of cool mornings. The home is a double master home, which allows for flexible uses of space and appeals to homeowners with a multigenerational household or who work from home. It’s a fully connected home, which means homeowners can adjust lighting, temperature, and security controls remotely. They can dim the lights or view who is at the front door from an iPad or other device. The home’s landscaping includes several environmental features, including a wagon wheel driveway with permeable pavers to support the natural water cycle. More than 1,000 native plants were added to the site, along with granite boulders and other water features. Hansen said, “My favorite aspect of the home is the covered outdoor living space, because even on a chilly, foggy day, you can light a fire and enjoy your company on the deck without allowing a little drizzle to spoil your time together.” 

Construction | Mickey Hansen, H2 View, h2view.com Architecture | Jay Jones, J’s Design Structural Engineer | Liz Fekte, Frank Co, frankcompany.com Photographer | HD Estates, hdestates.com

26 NorthSoundLife.com

Deep-water moorage can accommodate a 50-foot yacht.


In addition to 5,320-square-feet of thoughtfully finished interiors, the home offers 4,000-square-feet of outdoor living space.


Color and texture, luminance and hue, the key elements of great art are also a part of what makes fashion a mood, a reflection, a statement. Join us for an afternoon at the Lightcatcher in living color.

COLOR FALL / FASHION LIGHT Photography

Tania Shepard, Azzura Photography, azzuraphotography.com

Model

Odeen Phillips

Hair

Stephanie Lyons and Ashley Norton, The Beauty Institute

Makeup

Willa Crank and Portia Kaye, Northwest Makeup

Retailers

Burkett’s Savvy Clothing Everett ShopJoyworks.com Everett Maple + Moss Snohomish Rogue Boutique Edmonds Sound Styles Edmonds After 5 Fashion Blaine Betty Be Good Boutique Blaine Three French Hens Bellingham Nordstrom Alderwood Mall Lynnwood Macy’s Alderwood Mall Lynnwood Photographed at the Colorfast exhibit in the Lightcatcher. Artwork by Ashley V. Blalock, Elizabeth Gahan, Damien Gilley, and Katy Stone. Guest-curated by Amy Chaloupka.

Styling

Kaity Teer



November | December 2016

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30

Bailey 44 Tippi Top in Mercury Burkett’s $76 / Joseph Ribkoff Fringe Skirt in Black Burkett’s $169 Marcia Moran Howlite Stone Necklace Burkett’s $132 / Sam Edelman Asher Open-Toe Bootie Nordstrom $169.95 Panacea Chain Cuff Nordstrom $36 / Nadri Starry Night Crystal Ear Crawlers Nordstrom $75


DE Collection In Your Wake Dress in Black Rogue $54 / Topshop Randy Tie Back Sandal in Red Nordstrom $100 Thalia Sodi Twisted Tear-Drop Earrings Macy’s $16.50 / Panacea Chain Cuff Nordstrom $36 31


Ted Baker London Deony Buckle Strap Sheath Dress Nordstrom $279 / Sam Edelman Asher Open-Toe Bootie Nordstrom $169.95 Thalia Sodi Twisted Tear-Drop Earrings Macy’s $16.50 / Panacea Chain Cuff Nordstrom $36 32


KUT from the Kloth Draped Faux Leather Blazer ShopJoyworks.com $86.99 / Mysteree Tunic in Cream ShopJoyworks.com $28.99 Articles of Society Mya Skinny in Cannon Maple + Moss $64 / Born in California Combust Cut-Out Bootie in Black Nordstrom $79.95 Seasons Jewelry Black Beaded Necklace with Black Leather Tassel ShopJoyworks.com $25.99

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Komarov Side Zip Jacket in Black Burkett’s $309 / Joseph Ribkoff Tank in Black Burkett’s $124 / Joseph Ribkoff Print Pant in Black and White Burkett’s $204 / Topshop Randy Tie Back Sandal in Red Nordstrom $100 / Tassel Pave Rhinestone Dangle Silver Earrings After 5 Fashion / Uno de 50 Silver Bracelet Three French Hens $365


Tribal Pleather Jacket Sound Styles $150 / Tribal Crew Sweater in Red Sound Styles $66 Tribal Ottoman Legging Sound Styles $73 / Intentionally Blank Hatter Suede Heel in Black Mi Shoes $198 Gold Necklace Betty Be Good $16.50 / INC International Concepts Chevron Crystal Stacked Ring Macy’s $26.50

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Amour Vert Blythe Top in Black and White Burkett’s $162 / Komarov Pleather Trim Skirt in Black Burkett’s $179 Ellie Vail Hayden Necklace in Gold Burkett’s $55 / Vince Camuto Black Silk Goat Booties in Black Macy’s $119 Thalia Sodi Large Teardrop Hoop Earrings Macy’s $16.50 / Thalia Sodi Pavé Bangle Bracelet Set Macy’s $26.50


Mata Traders Chilmark Dress in Gold Rogue $82 / Sam Edelman Kent Over-The-Knee Boot in Black Nordstrom $198 Uno de 50 Ibiza Gold-Plated Bracelet with Coiled Leather Three French Hens $459 Uno de 50 Ohmmm… Earrings Three French Hens $145 / Uno de 50 Tornado Ring Three French Hens $165

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A Holiday How-To:

Host a

Wine & Cheese Party

38 NorthSoundLife.com


In this feature, we bring you tips, tricks, ideas, and more on how to host your own holiday wine-and-cheese dinner. Drawing on the best of Washington cheese and wine, we give you everything you need for a great night.

Written By Kaity Teer with Chef Dona Applegate Photographed by Dean Davidson Special Thanks to the Bellingham Community Food Co-Op 

November | December 2016

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H

osting a memorable holiday fête needn’t mean hours of prep time. A well-considered wine and cheese party is an elegant entertaining solution that requires little to no cooking, which is perfect for the hustle and bustle of the holiday season. “The holidays are for celebrating. You want to do something decadent but without a lot of work,” said Chef Dona Applegate of the Winery Kitchen in Woodinville. “The goal should be to make the party as enjoyable as possible for both you and your guests. You want to create an occasion for making memories together.” Chef Applegate knows more than just a thing or two about producing memorable wine and cheese experiences. Guests visit the Winery Kitchen, her farm in the heart of Woodinville’s Wine Country, for culinary experiences that range from farm dinners and private cooking lessons to cheese making classes—­all centered on fresh local ingredients, most of which are sourced in her farm and garden, and all of which are meant to pair well with wine. Her vision for the Winery Kitchen is to “make food that likes wine” and to teach her guests delicious techniques they can easily replicate and adapt in their own homes. Drawing upon her decades of experience working in wine country as a master cheese maker, master food preserver, and educator, Chef Applegate shares five key considerations for hosting a wine and cheese party and offers a sample five-course pairing menu that showcases the bounty of Washington State.

40 NorthSoundLife.com


Helpful Suggestions

1  Approach and Attitude The worlds of wine and cheese are delightfully complex, rich in tradition and innovation, and offering seemingly endless varieties of textures and flavors. When it comes to selecting wine and cheese pairings from the surfeit of choices, you may well find yourself overwhelmed at the possibilities.

Do invite 10–12 friends and family members. A dozen guests make for a lively, interactive party, while still retaining a cozy, intimate vibe.

The best approach is to keep it simple by selecting a theme. For example, Chef Applegate chose a regional focus by limiting her options to wines and cheeses sourced in Washington state.

Do stock appropriate glassware. Chef Applegate’s courses would be well-served by three glasses: a flute for sparkling wine, multipurpose big-bowled stemware for rosé, merlot, and cabernet sauvignon (better to err on the smaller side, though, because you don’t want 2-ounce or 4-ounce pours to look too skimpy), and a port glass.

“We are so fortunate in Washington that we have so many creative people and so many great natural resources for producing wine and cheese.” Rather than feeling pressure to be an expert on all things wine and cheese, just aim to be familiar with the products you’ve selected for your guests. There’s no need to know it all! You and your guests will feel more at ease as you model playfulness and curiosity and embrace the opportunity to explore new tastes together. This is about having fun and enjoying an elegant culinary experience.

Do feel free to skip the fussy, outdated advice for wine tasting parties. Palate cleansers are unnecessary and kill the party in your mouth. So, too, is including offputting instructions on the event invite, like asking your guests to avoid wearing fragrances to the party.

One of the joys of hosting such a party is the opportunity to introduce your friends and family to wines and cheeses and combinations they haven’t encountered before. Encourage your guests to sample from the pairings you’ve suggested, as well as to experiment with their own combinations. You can share with them about the farms and wineries from which you’ve sourced your pairings. In this way, the wine and cheese become a topic of conversation.

Do enhance the atmosphere with music playing softly in the background. Choose an upbeat playlist that suits the cuisine. Music takes the pressure off for everyone. Do host your wine and cheese party during dinnertime. Between 6 and 8 p.m. is an excellent time for hosting a wine and cheese tasting party. Guests can eat a little something before if they’re concerned about not having enough to eat, or after if they’re still hungry and want to keep celebrating.

2  Visual Presentation Because so much time and energy was devoted to producing the wine and cheese you’ll serve, it’s only fitting to take care to craft an inviting, visually interesting tablescape for presenting them. Attending to these details will make your party feel like a truly special occasion and entice guests’ appetites.

Do encourage your guests to

“Think Christmas morning when you see a stack of beautifully wrapped boxes and can’t wait to open them— that’s the idea,” Chef Applegate said.

introduce themselves to one another. If you’re bringing together unfamiliar faces, nametags may be helpful.

She recommends placing several unscented votive candles. Battery-operated candles may be a wise choice because of how frequently your guests will be interacting with the table. Position the wine and cheese pairings together, so your guests will understand the tastings you’ve composed for them. Finally, add seasonal visuals like whole walnuts, pinecones, and clementines dotted with cloves to amplify the flavors in your festive pairings.

Do make a brief speech to welcome your guests and invite them to enjoy the courses you’ve arranged, and invite them to mixand-match pairings.

Do let your guests mingle and enjoy themselves. Though you’ve planned the courses and the party, refrain from jumping in to tell your guests how to eat or drink.

“You could even consider using holiday gift tags to identify the wine varietal, type of cheese, and small bite you’ve paired.”



November | December 2016

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Chef Applegate's

3  Texture and Flavor As you plan your pairings, particularly the cheeses and small bites, consider mixing textures in your recipes to awaken the taste buds. For example, try chewy and crispy together, or sweet and savory, or tart and tannic to make your guests really ooh and ahh. Chef Applegate recommends preparing finger-food portions. Aim for cheese and small bites that are onebite wonders. “Remember your guests only have two hands—one for wine, one for food,” she said. “Also seek to celebrate the flavors of the holidays, drawing upon ingredients like cranberries, pumpkins, baking spices, and toasted nuts.”

4  Participation Your wine and cheese party should be interactive. As the host, it’s your job to get the party going by demonstrating both sensory and hands-on participation. Sensory: Invite your guests to pour a glass of wine. Suggest they swirl, sniff, then taste. Strike up a discussion by asking guests to notice which nuances they detect. What surprises them? Then, suggest a sampling of the complementary cheese bite. Allow guests to ponder how each cheese selection is featured in the appetizer. Now pair the wine with the cheese bite and discuss how the pairing offers complementary and contrasting tastes. Hands-On: The pairing experience will be more memorable for your guests if you encourage them to personally engage in slicing, cutting, and assembling their small bites. Make it easy and fun for them to participate by setting the table with a selection of unique vessels and tools. “We've used a Boska tool at our parties, so guests can curl and assemble their own snack,” Chef Applegate said. “Other ideas include a curling tool, a fondue pot, a mini crock pot, nut crackers, a small ice cream scoop to ball soft cheese, cookie cutters, or assorted vegetable peelers to create delicate shapes of cheese shards.”

5  Thoughtful Conclusion Chef Applegate believes that every good host should make their party a memorable one. One of her favorite entertaining gestures is to prepare thank-you notes to give to guests as they leave. Include in the note an index card with your favorite pairing recipe as a token of appreciation for your guests’ attendance. They will be touched by your thoughtfulness!

Wine & Cheese Wisdom The best cheese is fresh cheese, purchased directly from the farm. Cheese gets firmer and stronger as it ages. Fresh, soft cheese pairs best with soft, young wines. Firm, aged cheese pairs best with bolder, mature wines.

You can describe wine in terms of sweetness, acidity, tannin, fruit, and body. Eat and drink what you like!


PAIRINGS Sparkling Wine

1

Wine Treveri 100% Chardonnay Blanc de Blanc Cheese Mt. Townsend Cirrus Camembert Bites Thick shaving of truffle cheese on a deviled egg with cracked Saltworks truffle sea salt and a Tim’s Cascade Washington original potato chip



November | December 2016

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2 Rosé Wine Trust Rosé of Cabernet Franc Cheese Gothberg Farms Chèvre Bites Slice chèvre log into three thick medallions and stack; drizzle in the manner of a waterfall cranberry, clementine, and sauce; serve with gingersnaps

44 NorthSoundLife.com


3 Merlot Wine Efeste Cheese Black Sheep Tin Willow Tomme Bites Pumpkin bread squares layered with tomme, local wild blackberry honey, pomegranate seed; cut tomme with “ruffle� or Boska for added visual appeal



November | December 2016

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4

Cabernet Sauvignon

Wine Obelisco Cheese Ferndale Scamorza Bites Black pepper focaccia or flatbread with assorted sautĂŠed foraged local mushrooms sprinkled with toasted pine nuts 46 NorthSoundLife.com


5 Port Wine Brian Carter Portuguese grape blends Cheese Willapa Hills Big Boy Blue Bites Crispy filo cups filled with blue cheese and topped with either maple glazed walnuts or toasted pumpkin seeds



November | December 2016

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DINE 8 Great Tastes · Dining Guide · The Mixing Tin

History, Brews, and Food at the Diamond Knot Brewpub@MLT WRITTEN AND PHOTOGRAPHED BY CATHERINE TORRES

I

n Mountlake Terrace there is a strip mall best described as a foodie’s paradise. There’s Snohomish Pie Company, Romio’s Pizza, Double DD Meats, and, in the corner, the Diamond Knot Brewpub@MLT, which opened in 2014 after the 9,800-square-foot retail location underwent extensive renovations. The Brewpub features a 10-barrel brewery, a timber bar top reclaimed from a shipwreck, and signature burgers and pizza. Diamond Knot began in 1994 as a home brewing hobby for owners Bob Maphet and the late Brian Sollenberger, and has since grown to include two restaurants, a taproom, and three breweries, which brew more than 7,000 barrels a year. Diamond Knot uses mostly domestic malts and hops, with a few varieties coming from Canada, and now distributes its beer in 12 states, as well as Canada and Japan. … continued on next page


DINE

Feature

Sherry Jennings of Diamond Knot Brewery explained how Maphet and Sollenberger began their brewing journey: “People in the industry were just being naysayers,” she said. “You’re too small; this is too hoppy.” The too hoppy beer? Diamond Knot’s signature IPA, which set the standard for Northwest IPAs. The naysayers? The brewers had an answer for them, too. Diamond Knot is named for a sunken ship. In 1947, there was a world food shortage problem. Some entrepreneurial individuals realized they could ship canned Alaskan salmon down the West Coast to populous cities like Seattle. Seven million cans of salmon, one hundred thousand gallons of fish oil, and a car were loaded onto the Diamond Knot cargo ship and sent south toward Washington. Heavy fog cloaked visibility. Six miles west of Port Angeles, the freighter Fenn Victory t-boned the Diamond Knot, sinking cargo ship and more than $4 million worth of goods. After the ship sunk with all its precious cargo on board, Firemen’s Fund Insurance Company looked to recover the critical food supply. Salvagers engineered a vacuum system that could suck up the canned goods. The hard-working crews worked around the clock for two months to bring up all the food from the Diamond Knot. The containers were then unpacked, inspected, and repackaged if deemed safe for consumption. It was slow but steady work with plenty of obstacles and doubters, but the salvage team succeeded. Maphet and Sollenberger, who were both trained divers, took inspiration from the shipwreck’s salvaged goods and were committed to the same kind of slow and steady progress in their pursuit to brew outstanding beer and educate the public about craft brewing, thus Diamond Knot Brewery became the only appropriate name for their endeavor. At the Brewpub@MLT you can expect to find a rotating brew menu, with a few exceptions. On tap, there is always a Flagship IPA and an Industrial IPA, which is an imperial beer that packs a heavier punch than a session IPA. You’ll also find a Brown, a Hefeweizen, and a Porter. Winter Seasonals right now are the Ho-Ho, an Industrial IPA, and the Storm Surge, a light-bodied dark ale. There are also two Nitro handles, and nonalcoholic options, including the DK Root Beer, a rich drink with hints of toasted caramel.

50 NorthSoundLife.com

The food menu covers tasty all-American fare. Most dishes are ideal for sharing and all complement their brews. Looking for something to try? Go for anything off the Hot Rock. Diamond Knot’s specialty was born out of the alehouse’s tiny kitchen. The Hot Rock is a special rock heated to 752 degrees Fahrenheit. It’s brought tableside where guests can cook their own meals. It’s a one-of-a-kind experience that offers you the opportunity to grill your food just how you like it and offers a little extra crisp, if that’s what you’re after. In addition to great beer and food, Diamond Knot strives to create a lively, beer-drinking experience. They believe education is one way for guests to fully appreciate the beer making process. You’ll find plenty of information on their website for home brewers and other local breweries. They try to support the entire industry by giving advice and pointing people in the right direction. Some people may be confused with the Diamond Knot’s promotion of other brewers, but Sherry explained it’s more of a friendly competition and large support network. She said, “If anything it pushes us to be more creative.” If you’re looking to learn a thing or two about beer stop by on one of the Diamond Knot’s educational nights. They host a cask night where guests sample beers fermented in casks along with adjuncts, or flavorings. This was the traditional way of fermenting before CO2 tanks became popular. Cask beer tastes a bit different from CO2 fermented beer: it’s a truer beer flavor. The WA Beer Night shines the spotlight on fellow brewers. It’s about sharing an enjoyment and passion for beer making at all levels. Sherry said “We think it’s fun to give a brewer another fan base.” There’s also Trivia Night and Monday is Paint Night where an artist walks guests through painting a picture. The Brewpub@MLT is really an ideal place for beer fans of all backgrounds to congregate, learn something, and have some fun with a beer in hand.  5602 232nd St. SW, Mountlake Terrace 425.355.4488 diamondknot.com




DINING KEY . . . . . . . . . . . . . . up to $9 . . . . . . . . . . . . . $10–19 . . . . . . . . . . . . $20–29 . . . . . . . . $30 or greater . . . . . . . . . . . . Breakfast . . . . . . . . . . . . . Brunch . . . . . . . . . . . . . . Lunch . . . . . . . . . . . . . Dinner . . . . . . . . . Family-Friendly . . . . . . . . . . . . . Takeout . . . . . . . . Outdoor Seating   . . . . . . . . . . Reservations   . . . . . . . . . . Happy Hour . . . . . . . . . New Review See all our restaurant reviews on our Eat and Drink tab at northsoundlife.com

ARLINGTON WATERSHED RESTAURANT & LOUNGE American Angel of the Winds Casino 3438 Stoluckquamish Ln., Arlington 360.474.9740, angelofthewinds.com 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 AMARO BISTRO Italian 18333 Bothell Way NE, Bothell 425.485.2300, amarorestaurant.com Amaro Bistro is a true Italian restaurant whose menu captures the distinct flavors of Tuscany. The open dining space itself is elegant with bold yellow and red accents. Highlighted in a beautifully lit glass case is the restaurant’s extensive wine collection, which features the best of wines from Italy, the Northwest, and California. Food is prepared from scratch with the freshest ingredients. Dinner menu items include the classic margherita pizza, pollo arrosto, and lasagne.

BONEFISH 22616 Bothell Everett Hwy., Bothell 425.485.0305, bonefishgrill.com By combining fresh seafood, a relaxed, romantic atmosphere and pleasant waitstaff, this Mill Creek restaurant has evolved into a favorite among Snohomish and North King County residents. Top choices include the succulent, spicy Bang Bang Shrimp appetizer, an assortment of grilled fish with your choice of signature sauce and, if you’re not in the mood for fish, the Fontina Chop is one of our favorites. Happy Hour is a must to experience — come early, the drinks are amazing, food fabulous, and the place gets hopping early.   PRESERVATION KITCHEN American 17121 Bothell Way NE, Bothell 425.408.1306, preservationkitchen.com Preservation Kitchen is located in the historic 1916 Kaysner home built for the mayor of Bothell and once was a French cuisine kitchen ran by Parisian, Chef Gerard Parrat in the 1970s. With such grandeur hidden in the bricks, it’s astounding that the food surpasses its past. Whether you choose something off the Farm to Kitchen Fresh Sheet or pick the fan favorite, Duck & Grits highlighting local Yakima sweet corn grits; innovation abounds. Don’t let their high-brow menu give you the wrong idea, they welcome all ages. With a kids’ play area adjacent to their patio, youngins can sample the sumptuousness without feeling out of place. On the next nice day, take advantage of the rare outdoor seating option and dine al fresco beneath their large, resident firs and thirty-year-old Rhododendrons.  

CAMANO ISLAND THE CAMANO ISLAND INN BISTRO American 1054 S.W. Camano Drive, Camano Island 360.387.0783, camanoislandinn.com The Camano Island Inn Bistro on Camano Island 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.  

Dining Guide

DINE

EDMONDS BAR DOJO Asian 8404 Bowdoin Way, Edmonds 425.967.7267, bardojo.com When longtime friends Andrew Leckie and Shubert Ho decided to open a restaurant, they wanted to create a culinary blend of cultures that would result in a new kind of dining experience in the Edmonds area. Executive Chef Ho incorporated his Chinese-American background and Leckie brought influences from family roots in the former Yugoslavia. Together, they created a modern menu of Asian Inspired comfort foods. To start, try the Coconut Prawns with mint chutney; they are mind bending. As for comfort food, tiny sliders with cilantro aioli and shallots on crisp sesame brioche buns offer a delicious twist on the common hamburger. But the Noodles may be most indicative of their fusion of backgrounds and that’s exactly why you should try them.   THE CHEESEMONGER’S TABLE Cheeses 203 Fifth Ave. S. #1, Edmonds 425.640.8949, cheesemongerstable.com As its name indicates, The Cheesemonger’s Table is all about cheese. Enjoy the vast selection of more than 100 cheeses from around the world on a sandwich, platter or as a complementary addition to a house special. Cheese enthusiasts should visit the new location at the Old Milltown Plaza in Edmonds. The Table hosts a cheese sampling every Saturday, which is best enjoyed with a drink and a handful of the housemade truffled popcorn. Try the hot Caprese sandwich with fresh mozzarella, tomato, basil, balsamic vinegar and olive oil. The Table makes it easy to share your love of cheese with friends and family by sending a gift basket of select cheeses, nuts, fruit and other treats, which can be shipped anywhere in the United States.   DEMETRI’S WOODSTONE TAVERNA Greek 101 Main St., Edmonds 425.744.9999, demetriswt.com 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,

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DINE Review

Nutty’s Junkyard Grill WRITTEN AND PHOTOGRAPHED BY KAITY TEER

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and formed burgers hot off the grill, fresh cut fries, and old-fashioned hand dipped milkshakes are served up in style at Nutty’s Junkyard Grill in Arlington. Modeled after an old-school service station, this counter-serve burger joint delivers tasty food with a side of nostalgia. Enter through the door collaged with street signs and you’ll be transported to a wonderland of vintage garage decor — license plates, hubcaps, gas station signs, trucker hats, antique bicycles, a Route 66 sign, a telephone booth, and gas pumps. In the corner near the door, a pallet is loaded with sacks of russet potatoes from Oregon’s Elk Horn River Farms, soon to be thick cut and fried and served in the sort of paper baskets that befit a diner. An old Ford truck is loaded down with boxes of ginger beer and root beer. The truck bed is topped with stainless steel and surrounded with retro diner stools, making it a community table around which customers enjoy their burgers and fries served up on cafeteria trays lined with blue and white checked paper. 52 NorthSoundLife.com

Even on the dreariest days, light pours in through a wall of three glass garage doors and customers form a line in front of the counter to place their orders. Written in chalk above the counter, the burger menu features ⅓-pound beef patties with ten burger specials. Other entrees include fish and chips, a reuben sandwich, a chicken burger, and chicken club. Above the chalkboard, a neon sign glows in orange and green tubing formed into Nutty’s Junkyard Grill’s logo. A clock at the center of the sign declares it “Burger Time.” When I visited, I ordered the Big Block burger, onion rings, and a strawberry milkshake with whipped cream. When my name was called, I picked up my tray and headed back to my seat. The burger was tasty with hickory bacon cooked just right (not too crispy, not too chewy), the classic taste of cheddar, a kick of red onions, pickles, and a flavorful housemade special sauce. The onion rings were fried and crispy, but strangely light to the taste. The housemade dipping sauce was slightly smoky. The strawberry shake was thick, creamy, and the berry flavor was fresh not cloyingly sweet. While the menu is heavy on fried and grilled items, this is a burger joint that knows its sweet spot and delivers. The proof is in the parking lot, where it can be tough to find a spot. Bottom line: if you’re hankering for a burger and fries, drive on in because Nutty’s Junkyard Grill is sure to satisfy.  Nutty’s Junkyard Grill 6717 204th St. NE, Arlington 360.403.7538


or a trendy lunch spot for a work meeting­­— Demetris Woodstone Taverna has a little something for everyone.

you coming back for the friendly atmosphere that feels a bit like paradise.

EVERETT EMORY’S ON SILVER LAKE American/Mediterranean/Asian

11830 19th Ave. S.E., Everett 425.337.7772, emorys.com 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 ­followed by the Creamy Seafood Risotto. If you’re overwhelmed with the plethora of ­appealing dishes, Chef Oscar’s Three-Course 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.   JANBO CAFÉ Vietnamese 6125 Evergreen Way, Everett 425.347.2688 Experience what may be Everett’s most authentic Vietnamese cuisine at Janbo Café. Don’t be fooled by its modest interior; one taste of the house specials will convince you that Janbo Café knows delicious food. Find a wide selection of chilled, fried, grilled or steamed appetizers, including fried meat or vegetable egg rolls. A word of wisdom: The egg rolls are massive and can easily deter your appetite; eat slowly! Follow your appetizer with a phenomenal take on Pho Noodle Soup with meat or vegetables. The Wok Fried Noodles are also particularly savory. Complete your meal with a Janbo Bubble Tea and a plump cream puff.

GRANITE FALLS OMEGA PIZZA & PASTA Greek 102 S. Granite Ave., Granite Falls 360.691.4394 Omega Pizza & Pasta is a small town, familyfriendly restaurant that offers Greek food, warm, welcoming service, and celebrity charm. The six-page menu features a large variety of tasty dishes, including soup, salad, appetizers, sub sandwiches, Greek specials, pasta, pizza, and delicious dessert. It is home to a mural painted by family friend Chris Pratt of Parks and Recreation and the blockbuster hit Jurassic World. Whether you go to see Pratt’s Grecian mural or to enjoy a slice of pizza and a coldbrew, Omega will greet you like family and leave your taste buds satisfied.

LAKE STEVENS 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.  

2933 Colby Ave., Everett 425.322.5280, kamaainagrindz.com This family restaurant serves up Hawaiian cuisine and brings a taste of the islands to the Pacific Northwest. You’ll be transported by tropical décor; the walls are adorned by tropical Hawaiian seascapes and a hanging surfboard. The restaurant is filled with the friendly chatter of diners, clattering of cooking utensils, and the distinct hiss of cooking oil. Authentic island flavors are featured on the menu, including everything from KG Burgers to “Wiki Wiki” Noodles, and Hawaiian “Mahi Mahi” Fish Tacos. To enhance your meal’s flavor, Kama’aina serves truly tropical beverages like Hawaiian Sun Juice, or a cold beer from the Kona Brewing Company. The restaurant will draw you in for the delicious food, and keep

303 91st St. N.E., Ste. A503, Lake Stevens 425.377.8888 Lucky Dragon Pho, a Vietnamese noodle house, located in Frontier Village next door to Albertsons, is a great place for a simple, inexpensive meal. The Pho, a soup of rice noodles with vegetables, and your choice of meat in a unique and flavorful broth, is sure to become a favorite winter comfort food (or hangover cure). Vermicelli noodles, served with tomatoes, cucumber, carrot, cilantro and crispy fried shallot, all topped off with your choice of hot prawns, pork, short ribs, or all three in a sticky, slightly sweet, garlic sauce is a perfect light meal, like a salad and a main dish in one. Both require a bit of preparation on your part (they bring you accompaniments like basil, garlic chili paste, lime, etc.) but it’s kind of fun to play with your food, and the end result is totally worth the effort.  – 

Dining Guide

DINE

LYNNWOOD INDIGO KITCHEN & ALEHOUSE Gastropub 2902 164th St. S.W. Ste. F, Lynnwood 425.741.8770, indigowa.com Although Indigo is located in a busy shopping center, its surroundings are nearly forgotten when you enter the warm ambience of this Lynnwood alehouse. The rich wood furnishings of Indigo’s interior entice patrons in for lunch, dinner and happy hour seven days a week. Between the happy hour prices and portions, Indigo is the place to be for hearty appetizers at a sound price. The happy hour menu features items like Gumbo, Meatloaf Sliders and Baby Back Ribs for $3–$6. With more than 20 beers on draft and a variety of comfort foods, including Cider-brined Pork Chops, Chorizo Clam Linguini and Flat Iron Steak, it’s no wonder this restaurant is busy from open to close. In a land of strip malls and chain restaurants, Indigo Kitchen & Alehouse is a breath of fresh air (and sweet potato fries!) for those seeking delicious food and refreshing beverages in a pleasant atmosphere.  

ADRIATICA Mediterranean

LUCKY DRAGON PHO Vietnamese KAMA’AINA GRINDZ Hawaiian



TAQUERIA LA RAZA Mexican 6815 196th St. S.W., Lynnwood 425.775.7526 One visit to Taqueria La Raza, and you’ll be coming back for more. The menu is simple, and the food is overwhelmingly flavorful; the large portions will leave you plenty to save after the first few satisfying bites. An order of four tacos come artfully packed with tenderly seasoned strips of soft chicken, topped with fresh onions, peppers, cilantro and a generous sprinkle of cheese. The Chile Rellanos are slim and crisp, with a fine balance of cheese and gently fried flavor. A thick Habanero Mango Salsa is among a few of the not-so-secret secret sauces that will add a sweet, spicy kick to your already rich meal. The friendly staff prepares your food fast, and offers to remove any unwanted toppings or sides in anticipation of picky eaters. As you wait for some of the tastiest Mexican cuisine to grace the Northwest, you’ll receive a complimentary bowl of tortilla chips with fresh, tangy home-chopped salsa as a prologue to an excellent meal.  

MARYSVILLE CRISTIANO’S PIZZA Italian 1206 State Ave., Marysville 360.653.8356, cristianos-pizza.com 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

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our favorite and pairs nicely with the Garden Delight Pizza.

Epulo Bistro’s

Apple Pie Ingredients: Dry County Small Batch Apple Pie Liquor, Fresh Lemon and Orange Juice, Maple Syrup, All Spice | $10

MILL CREEK AZUL TEQUILA LOUNGE & RESTAURANT Mexican 15118 Main St. Ste. 110, Mill Creek 425.357.5600, azullounge.com 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.  

MONROE ADAM’S NORTHWEST BISTRO AND BREWERY Regional NW

104 N. Lewis St., Monroe 360.794.4056, adamsnwbistro.com

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his time of year it’s hard to resist the enticements of Edmonds’ Epulo Bistro on a cold, wet evening. Bright warmth radiates from the bistro’s windows, drawing in passersby in hooded jackets, shoulders hunched against the wind and rain. Should you decide to stop in to treat yourself after a long workday or to warm up after a Saturday spent shopping for holiday gifts, we recommend sampling the Apple Pie —  the drink, not the dessert, that is. Made with a base of brandy, the cocktail serves up fresh-picked apple flavor, brightened by the lemon and orange juices, sweetened by maple syrup, and rounded out by the popular baking spice, allspice. One of the signature cocktails from Bar Manager Dave Dyck’s menu, the

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Apple Pie features Dry County Small Batch Apple Pie Liquor, made locally in Marysville. Dry County owners and distillers Howard and Jennifer Johnston have earned awards from Sip magazine and the Beverage Tasting Institute for their Apple Pie liquor, which features butter, crust, and red apple notes for full effect. Located just off the roundabout at the heart of downtown Edmonds, Epulo Bistro serves Mediterranean inspired small plates, wood fired pizza, and entrees. The atmosphere is modern but cozy, with warm, dim light and candlelit tables and deep, cushioned booths, making it the perfect place to enjoy happy hour or a nightcap.  526 Main St., Edmonds 425.678.8680 epulobistro.com

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 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 inhouse brewery serves up rotating taps, with styles ranging from Kolsch to Porter.  

MUKILTEO 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


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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.

GREAT TASTES

SNOHOMISH TRAILS END TAPHOUSE Casual American 511 Maple Ave, Snohomish 360.568.7233, trailsendcatering.com A homespun, casual dining experience that offers excellent cuisine and an ‘everybody knows your name’ atmosphere, Trails End Taphouse is for comfort food aficionados. Featuring home-cooked entrees and 28 craft brews on tap, diners can sit fireside for a date night or belly up to the bar with their buddies, respectively. Menu standouts include the Steak Salad with Blue Cheese, a delectable combination of mixed greens, tomato wedges, red onions and thinly sliced grilled steak, and the earthy Bacon Stuffed Mushrooms. Popular for their wood-fired pizzas, Trails End offers unique toppings such as smoked salmon and arugula, steak and blue cheese, or the classic pepperoni and sausage. Made from scratch, customers can watch the pizza-maker throw hand-tossed dough into the air and layer on local toppings before it’s fed to the crackling wood fire. Trails End proves that not all great restaurants have to be expensive. While they may have affordable drinks and dining options, the overall dining experience is none the worse for wear.

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

1

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

5

Nothing says autumn like butternut squash and the Butternut Squash Ravioli at Lombardi’s is house made with sage brown butter, hazelnuts, and pecorino romano. lombardisitalian.com

snohomishpieco.com

2

WHIDBEY ISLAND

Celebrate pumpkin pie season by treating yourself to a Pumpkin Pie Shake at Snohomish Pie Co. It’s creamy, pumpkin-y, and oh so good. And did we mention? It’s topped with whipped cream.

For fresh, tasty, organic food, we turn to Grilla Bites in Snohomish. Try the Portobello Burger with grilled red onions, tomato, spinach, and blue cheese spread.

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This fall, we can’t get enough of that fresh hop taste, and we love the Rising Bines from Skookum Brewery, made with fresh mosaic hops. skookumbrewery.com

grillabites.com

3

There’s nothing better than a secret. And we’ll let you in on this one…ask for the secret menu item Bigfoot Fries at the Beardslee Public House.

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beardsleeph.com

4

Come in out of the cold and warm up with a delicious hot Latte at Walnut Street Coffee in Edmonds. walnutstreetcoffee.com

The Brussel Sprouts with bacon at Epulo Bistro in Edmonds are crunchy, flavorful, and finished with lemon and chili flakes. epulobistro.com

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It doesn’t get any sweeter than the Panna Cotta Sundae with vanilla ice cream, whipped cream, and fresh berries at Cafe Soleil, Mukilteo’s EuroJapanese kitchen. cafe-soleil.net

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Lombardi’s Italian Restaurant and Wine Bar Presented in association with: Judd & Black Appliance, Mount Vernon

WRITTEN BY FRANCES BADGETT | PHOTOGRAPHED BY DEAN DAVIDSON

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&L Media teamed up again with the great crew at Judd & Black for our Meet the Chef demonstration dinner on September 8. Chef Matthew Romeo from Lombardi’s Restaurant of Everett and Mill Creek prepared and presented a four-course Italian extravaganza. Whole Foods provided appetizers presented by Olivia Yates, their marketing and community relations representative. Yates brought caprese skewers (grape tomatoes, mozzarella, and basil drizzled in olive oil and balsamic vinegar), Valicoff peaches from Wapato, WA, with whipped cream, and crostini with strawberry pepper jelly and Delice de Bourgogne Lincet. Stacy MacKelvie provided Castello Banfi wines of Tuscany artfully paired with each dish. Lombardi’s owner Diane Symms was also on-hand to present the dishes Chef Romeo prepared, and to talk about her experience in the restaurant industry. Chef Romeo began the menu with seared ahi carpaccio, which was paired with Pinot Grigio San Angelo. The ahi was perfectly cooked, tender and flavorful. “Ahi is hard to come by,” Chef Romeo said. “There’s a crisis shortage.” He recommended that consumers only buy the brightest, pinkest ahi they can find, and to source it carefully. Lombardi’s uses only fresh products, and they cut all their own meat, chicken, and a lot of their fish. Chef Romeo talked about each ingredient, including the premium imported olive oil called Amazon that he uses for drizzling over dishes (but not for heating), and the gray salt he sprinkles over the dishes. For searing the ahi, he recommended flipping it back and forth to keep it tender and to prevent overcooking. He served the ahi on a bed of tender arugula. 56 NorthSoundLife.com

The next course was an adaptation of fettuccine carbonara. Chef Romeo added roasted yellow peppers to the sauce to give it a sweet-piquant flavor. He recommended adding enough salt to pasta water to make it taste almost like sea water, and to add the salt right after the hard boil begins, not earlier. He also cautioned against overcooking the pasta, which he prepared to a perfect al dente for the guests. MacKelvie paired this lovely dish with a Chianti Classico from Castello Banfi. The main dish was a Piedmontese flat iron steak. This dish featured Kumato tomatoes, which is the patented name for a tomato called Olmeca that originated in Spain. Kumato tomatoes are deep green shading into rich red, and are known for their unique slightly citrus tartness. Piedmontese steak is exceptionally lean and packed with flavor. Chef Romeo recommended purchasing from piedmontese.com. The steak was dense with flavor, and drizzled with Amazon olive oil. MacKelvie paired this dish with Belnero Rosso from Castello Banfi. The dessert is Diane Symms’ Italian Eclairs. The honey marscapone semi freddo was a creamy, delicious filling for the dense, delicious pastries, which were served on a drizzle of chocolate. The Florus Moscadello di Montalcino, a very rich port, paired beautifully with the dessert. Lombardi’s also hosts wine dinners, a VIP loyalty and rewards program, and other special events. They are a mainstay in the area restaurant scene, and it was a pleasure to welcome them to our Meet The Chef series. For more information about their locations, events, and menu, see lombardis.com. 


First Course

Third Course

Seared Ahi Carpaccio

Piedmontese Flat Iron Steak

Pinot Grigio, San Angelo, Banfi

Belnero, Rosso, IGT, Castello Banfi

Roasted Yellow Pepper Carbonara

Italian Eclairs

Chianti Classico, DOCG, Castello Banfi

Florus, Moscadello di Montalcino DOC

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of the

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If you have an event you would like us to include on our website, please submit it to northsoundlife.com/events

Fly BLI, Meet, Stay, Play! 360-676-2500 | portofbellingham.com

Gear up with your kayak, bike, skis, or kite board. Get out of the city into the great PNW!


AGENDA

Featured Event · Listings · The Scene · Final Word

Cirque Musica Holiday Spectacular DECEMBER 16, 6:00 P.M.

C

ombining classical music with high-flying stunts and a pinch of comedy, the Cirque Musica Holiday Spectacular is a stunning spectacle that will enthrall the whole family. Pre-event dinner packages are available. 

Xfinity Arena 2000 Hewitt Ave, Everett 425.322.2600, xfinityarenaeverett.com


AGENDA Events

FAMILY FRIENDLY HOLIDAY TOUR OF LIGHTS DECEMBER 8–10, 15–17, 19–22, 5:30 P.M.

Where can you spend a night with a warm dinner, christmas lights, and a delightful train ride? At Marysville Holiday Tour of Lights, of course. Donations are encouraged, and all you need for you and your whole family can enjoy this spectacular annual show. Cedarcrest Golf Course 6810 84th St. NE, Marysville 360.363.8450 THE LIGHTS OF CHRISTMAS DECEMBER 8–11, 15–18, 20–23, 26–28, 5 P.M.

If you’re looking for more than just lights, or just lots of lights, then Stanwood has you covered. Featuring 15-acres of Christmas displays, food and shopping, and even overnight accommodations, the lights at Warm Beach Camp are perfect for a solo venture or a night with the family. Warm Beach Camp 20800 Marine Drive, Stanwood 360.652.7575, thelightsofchristmas.com FUN WITH FROSTY DECEMBER 17–18

Want to spend some time with a jolly, happy soul? Frosty the Snowman will be coming to town for one weekend only. Meet the mystical Frosty and his rabbit friend and participate in loads of fun and games with the two. The Nutcracker

CONCERTS

DANCE

KOMPLEX KAI

THE NUTCRACKER

DECEMBER 23, 7:00 P.M.

DECEMBER 9–11, 15–18, 7:00 P.M.

Local rapper and member of the Tulalip tribe, Komplex Kai, will be performing at the Tulalip Resort Casino. Komplex Kai, who released his first album in 2005, combines his music with his experiences in life as a tribal member.

Once again, the Olympic Ballet performs the timeless tale of “The Nutcracker,” the story of Clara and her beloved, titular toy. Tickets are known to sell out quickly for this event, so don’t miss out.

Tulalip Resort Casino 10200 Quil Ceda Blvd, Tulalip 360.716.6000, tulalipresortcasino.com

60 NorthSoundLife.com

9–11: Everett Performing Arts Center 2710 Wetmore Ave., Everett 15–18: Edmonds Center for the Arts 410 4th Ave N, Edmonds 425.774.7540, olympicballet.com

Country Village 23718 Bothell Everett Hwy, Bothell 425.483.2250, countryvillagebothell.com

MUSEUM VIBRANT BEAUTY: COLORS OF OUR COLLECTION THROUGH SPRING 2017

Explore color, contemporary art, and native culture during the Colors of our Collection event. Featuring art projects for kids and the guidance of featured artists, this event is sure to stimulate the mind. Hibulb Cultural Center 6410 23 Ave. NE, Tulalip 360.716.2600, hibulbculturalcenter.org


The Lights of Christmas

SPECIAL EVENTS

THEATER

WANDERLUST CIRCUS IN “A CHRISTMAS CAROL”

MR. SCROOGE

DECEMBER 23, 8 P.M.

Don’t be a humbug! Watch the Edmonds Driftwood Players perform the classic Dickens story of the cold Ebenezer Scrooge and the ghosts of Christmas past, present, and future.

The Wanderlust circus is sweeping in from Portland and taking the Historic Everett Theatre on a wild ride. While the circus may be retelling a classic tale, their manner of storytelling will be anything but. Historic Everett Theatre 911 Colby Ave., Everett 425.258.6760, historiceveretttheatre.org IT’S A WONDERFUL LIFE SCREENING

Northwest what it is. Stop by and view his beautiful photos of our beloved home.

THROUGH DECEMBER 18, 8 P.M.

PRESSING ON

Wade James Theatre 950 Main Street, Edmonds 425.774.7540 edmondsdriftwoodplayers.org

THROUGH DECEMBER 24

Local community Seattle Print Arts is coming to the Schack Art Center for the holiday season. Combined with other, 3D arts on display in the center, this event is sure to provide a vivid adventure.

VISUAL ARTS

Schack Art Center 2921 Hoyt Ave., Everett 425.259.5050, schack.org

DECEMBER 21, 7:30 P.M.

On Christmas Eve, George Bailey wishes that he had never been born. What follows is an iconic holiday tale marked in all of our memories. Now, you can relive the story in the Historic Everett Theatre, just as audiences likely did 70 years ago. Historic Everett Theatre 2911 Colby Ave., Everett 425.258.6760, historiceveretttheatre.org ARGOSY CHRISTMAS SHIP FESTIVAL DECEMBER 13, 7:30 P.M.

The traveling collection of holiday ships will be coming to and departing from Edmonds for a night of beautiful lights. Tickets are available for both the leading and following boats, with shore viewing also being a possibility.

Rosehill Community Center 304 Lincoln Ave, Mukilteo 425.263.8180 rosehillcommunitycenter.org

EDMONDS ART WALK DECEMBER 15, 5:00 P.M.

The Edmonds Art Walk isn’t just for the visual arts. From culinary presentations to artists' compositions, the art walk represents the local talents of everyone in the downtown Edmonds area. Downtown Edmonds artwalkedmonds.com PHILIP LANE, NATURE PHOTOGRAPHY THROUGH DECEMBER 22

From prowling mountain lions, leering owls, and swooping eagles, to mountainscapes and rows of tulips, Philip Lane captures images that make the Pacific

Fisherman’s Pier 336 Admiral Way, Edmonds 206.623.1445, argosycruises.com



HAVE AN EVENT YOU WANT FEATURED? Upload to our self-posting events calendar at northsoundlife.com and email to events@northsoundlife.com for editorial consideration. Events taken on a first come first served basis. Emailing does not ensure you will be included.

November | December 201661


AGENDA Events

Follow us on Pinterest!

Out of Town SEATTLE WINTER FESTIVAL AND CRAFTS FAIR DECEMBER 3–4 10 A.M.–5 P.M.

pinterest.com/northsoundlife

Phinney Neighborhood Association 6532 Phinney Ave. N., Seattle 206.783.2244 phinneycenter.org

Singin’ in the Rain c

CHRISTMAS SHIP PARADE OF BOATS

Hollywood’s Classi Musical – Live On Stage

DECEMBER 16, 7 P.M.–9 P.M.

Watch along the shores of Lake Union or take part in the action as boats draped in twinkling lights float along Seattle’s shores. The 2nd Annual Christmas Ship Parade of Boats begins in Lake Union then moves westward through the Fremont Cut. More than 65 boats participated last year.

JAN 6 – 29, 2017

The 39 Strdeepr s The Hilarious Mu Mystery Farce

Lake Union, Seattle 888.623.1445 argosycruises.com

MAR 3 – 26, 2017

a proper place

VANCOUVER

Downton Abbey Meets Gilligan’s Island

VANCOUVER CHRISTMAS MARKET

APR 28 – MAY 21, 2017

NOVEMBER 26–DECEMBER 24, 26–30

One of Vancouver’s most cherished traditions, the Seventh Annual Vancouver Christmas Market is sure to create holiday magic for all its visitors. More than 70 charming wooden gingerbread huts lined with holiday lights house vendors selling traditional German Christmas ornaments, wooden figurines, an assortment of food, and more.

dreamgirB ls The Stunning R& Musical Spectacular JULY 7 – 30, 2017

VILLAGETHEATRE.ORG • EVERETT BOX OFFICE (425) 257-8600 SPONSORED IN PART BY

62 NorthSoundLife.com

Do your holiday shopping while helping others at the Phinney Neighborhood Association’s (PNA) annual Winter Festival and Crafts Fair. The event features more than 115 vendors, live entertainment, and plenty of food. Admission is $2 for PNA members and $4 for non-members, plus a can of food is suggested. Proceeds from the fair go towards funding PNA programs.

Vancouver Convention Centre West Building 999 Canada Pl., Vancouver 604.229.3292 vancouverchristmasmarket.com




The Scene

AGENDA

11TH ANNUAL EVENING IN SILK DINNER & AUCTION The 11th Annual Evening in SILK Dinner & Auction is Cocoon House’s largest fundraising event of the year. It takes place at the beautiful Tulalip Resort Casino each fall. This year, SILK had over 470 people attend. With John Curley serving as the auctioneer, attendees raised more than $290,000, which was a new record. These funds go directly to providing critical services to at-risk and homeless youth in Snohomish County communities. Next year’s event will be Friday, October 6, 2017, and the community is invited.


NOTES

Final Word

Answer The Question, Please! Ken taps his foot to the latest dance, the Trump-Clinton side-step WRITTEN BY KEN KARLBERG

A

s a trial attorney, I have forced many unwilling adversaries to answer obvious, but difficult questions under oath. Admit it. You are jealous — don’t we all wish that we had the power to pop people’s balloons when their balloons deserve popping? I know — sounds fun, huh? Over the years, my questions have met with facial expressions that only a physician or mental health professional could diagnose. My personal favorite was not a reaction, but a bodily function and a quick exit to the bathroom. Really, folks, like you didn’t think that I would ask? Anticipate and prepare — with Depends, if necessary! Most of us, however, don’t have the legal system or a judge to leverage direct answers to common everyday questions in life, like “you can’t play golf after dark, where were you, dear?” or “that dress and pair of boots were free, right?” or my oft-used fatherly favorite, “please tell me that you didn’t drink and drive, son?” We know the answers, but do we get them? Of course not. Instead, we are often left to pin down others by playing the adult equivalent of “Pin The Tail On The Unwilling Donkey” — and the problem is the ass keeps moving. And speaking of backsides — donkeys or elephants — why is election day almost upon us and so very few tails have been pinned as yet by the public on our Presidential candidates and their surrogates? Media outlet after media outlet ask questions about Hillary’s emails, or her health, or her public service record on this or that, and Trump is peppered daily with more “what the bleep” questions than Bill Nye, the Science Guy, Google, or Ask Jeeves. The result — with only handful of exceptions — is a shock and awe display of deflection and obfuscation. Where is a judge when you need him or her? Please, the election needs to come soon before I have no hair left. At this rate, I may be bald by the first debate. I only wish that I could use Trump’s birther conspiracy answer “I’m not talking about that anymore” to the question “you can’t play golf after dark, where were you, dear.” Guys, wouldn’t we all? Laugh now because it’s not going to happen — only in politics, starting with the master, Trump. When faced with tough questions about his antics and insults, Trump redirects the question and instead pins donkey tails on 64 NorthSoundLife.com

Hillary daily, calling her such endearing terms as crooked, unfit, and untrustworthy. Imagine if he didn’t like her. Near as I can discern, Trump must have an endless supply of tails because he regularly pins others, too — like Generals Powell and Gates, Senator “Pocahontas” Warren, a federal judge, Hispanics and blacks, the Gold Star Khan family, the N.Y. Times and Washington Post, CNN, and even the pastor in Flint. His box of spare tails even includes elephant tails for late night tweeting emergencies. Don’t believe me? Just ask Lyin’ Ted, Little Marco, and Low Energy Jeb. Poor Hillary — she is out of her league. She tries to pin Trump with tails of unfitness and temperament, but the tails seem to flutter to the floor in the eyes of his supporters. We may never know why. My working theory is that the thickness of his skin on his backside is considerably thicker than his psyche. My advice — push harder, Hillary. Fortunately or unfortunately, depending on one’s perspective, Hillary played other games as a child. For her part, she is particularly adept at playing “The Cookie Jar” song. When confronted with direct questions about her emails, instead of transparency, she responds with the song’s refrain, “who me, not me, No. 6 took the cookies from the cookie jar.” If you don’t know the game, it is because politicians bought all legal rights to the song decades ago — before Google. So go ahead, Google away now. The winner is the one who is best at blaming others. As good as Hillary is at playing, however, Trump obviously played, too, as a child. Does anyone doubt that she has met her “Cookie Jar” match? Amen, the election will be over soon and Christmas is coming. My present to Hillary is a lesson, not a physical gift — learn to swish your tail daily to clear your backside of unwanted postings and purge the “Cookie Jar” song from your memory banks. And Trump, what do you get for the professed self-made man who was born on third base but claims that he hit a triple? An endless supply of tails, I guess. He must surely be running out. 


Happy Holidays AND A JOYFUL NEW YEAR from the staff at


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North End Metro | Nov Dec 2016  

North End Metro | Nov Dec 2016

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