Bellingham Alive February 2018

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r Midst n s I n Ou a i p m mon Rolls Oly • Cinna e r o t S her Butc

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CONTENTS BEST BREAKFASTS From the simply delicious to the decadent — Bread Pudding French Toast, anyone? — we point you toward some of the North Sound’s dreamiest breakfast places. We’ve got diners that do traditional breakfasts just right, and restaurants that add a gourmet flair to the day’s first meal. We don’t stop there. We’ve got breakfast places that will surprise you, and a step-by-step primer on how to cook the perfect omelet. (Hint: It might get messy).



Women Fishing Alaska


By the Numbers


Lasting Image  Fall Scene by Lou Nicksic


Game Changer  Derek Long

22 In the Know  Whatcom Falls Pump Track 23 Community  Northwest Harvest and Darigold 24

In the Know  Carne Butcher Shop


Book Reviews


Who Knew?


Spotlight  Tracy Powell


In the Know  Beach Castle Sweets


Five Faves  Cinnamon Rolls


Quinn & Foster


Necessities  Breakfast Timesavers

35 Around the Sound  Langley Glassblowers 36

Savvy Shopper  Skagit Running Co.


Beauty  Morning Quick Face


Nutrition  Glorious Winter Greens


Take a Hike  Whatcom Falls Park


Best Breakfasts


Olympians in Our Midst


OLYMPIANS IN OUR MIDST The 2018 winter Olympics open on Feb. 8, half a world away in Pyeongchang, South Korea. A handful of athletes with Washington ties will be competing. We’ll tell you about them and other U.S. team members to root for. We’ll also take a look back at a little-known slice of winter Olympic skiing history involving Washington’s iconic Mount Rainier.

71 Featured Home  San Juan Island Boathouse 74

Remodel  Jennifer Ryan


Lynden Dutch Bakery


Dining Guide


Mixing Tin  EAT Restaurant and Bar’s Mon Dieu


Review  Vagabond


Sip  Walla Walla wine


8 Great Tastes


Featured Event


Top Picks


Out of Town

95 The Scene  Jingle Bell Run for Arthritis Foundation


Editor’s Letter




Letters to the Editor


Meet the Staffer  Nick Jenner


Final Word Breezy Johnson © U.S. Ski & Snowboard



NOTES On the Web

Be sure to check us out at: Submit your events on our calendar!

ONLINE EXCLUSIVE Four years ago this month, Bellingham’s Angeli VanLaanen was realizing a dream when she competed in the 2014 winter Olympics in Sochi, Russia, in freestyle ski halfpipe. Competing while injured, she finished out of the medals. But her ski career, forged on Mount Baker’s varied and extreme terrain, has led to early steps in what might become her life’s work back in Bellingham.

Join us on

NSLife Recipes


NSLife Be My Valentine


NSLife Furry Friends

© Sarah Brunson/U.S. Freeskiing

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NOTES Editor’s Letter


love the Olympics. And at certain times, I swear, the Olympics have loved me back. In February of 1980, the winter Olympics came to our town of Lake Placid, N.Y. (pop. 2,500). We rented our house to an Olympic sponsor and, for a month, the six of us crammed into a mobile home on the outskirts of town. We weren’t there much. Some people left town entirely to avoid the chaos. I could not imagine doing that — the Olympics was the most wondrous, crazy, joyful, inspirational two weeks you could imagine. I was in five-ring heaven. Growing up, others played Little League. I was a proud Lake Placid Junior (ski) Jumper. In 1980, I got to watch history when Eric Heiden won his record fifth Olympic speedskating gold medal in the 10,000-meter race, winning at every distance. How crazy is that? Picture sprinter Usain Bolt winning the 100- and 200-meter sprints, then the 400, 800 and 1,600. Heiden almost missed making his own history when he overslept that morning after cheering the U.S. hockey team to victory the night before over Soviet Union in the Miracle on Ice (more on that later). In the last of the small-town winter Games (total cost: $169 million compared to an estimated $10 billion for the 2018 Games this month in South Korea), Heiden raced on an outdoor oval that was once our Lake Placid High Blue Bombers’ cinder track. During the Olympics, my parents worked as chefs and we kids were housekeepers in our own home. My sister and I also ran a fresh-bagel delivery business (started by our dad) whose clients included local restaurants and the Olympic Village cafeteria, where I almost dropped my plastic bag of pumpernickels when I saw retired French ski legend Jean-Claude Killy holding a tray on the breakfast line. (In a back-to-earth development, my sister and I later got an education in how small-claims court worked when Lake Placid’s organizing committee went bankrupt months after the Games.) Not one for housekeeping, brother Greg worked at the Olympic ticket office. He called just before the U.S.-Soviet hockey game, with two of the Games’ hottest tickets, one for him, one for one of us — my younger sister, Jody, or me. The game was starting in a few minutes. How to decide? We shot for it, odds-evens, and I lost. (Even 38 years later, I get queasy writing that.) I was a teenager then, and never really thought my future would include getting to write about sports for a living and traveling the world to cover four Olympics as a newspaper

sportswriter. The fact I missed the game, but eventually got to live that career, was some kind of cosmic makeup call. Or at least I like to think of it that way. I watched the game — later named by Sports Illustrated as the greatest sports moment of the 20th century — live on closed-circuit TV, in our darkened house just a mile from the arena. The rink seated 8,500 people that night, but thousands more now claim to have been there. When the last agonizing seconds had finally ticked away, I ran, whooping in the darkness across frozen Mirror Lake to town, where a spontaneous celebration had poured out into the streets. People waved oversized flags, and someone standing on the roof of the tiny Arena Grill tavern started singing “God Bless America” and everyone joined in. It wasn’t all that cold that night, but you couldn’t help the goosebumps. For me, the Olympics have been a touchstone nearly my entire life. I would meet my future husband, Ron, while we both worked the 2004 Summer Games in Athens, Greece. These days I watch as two teenage skiing nephews enter the pipeline of Olympic hopefuls, and I can’t help but think about full circles, and Olympic rings.


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NOTES Contributors


Jennifer Ryan Jennifer is a multi-talented authority on all things beautiful, fashionable, and functional. This whirlwind of a woman has a passion for bringing style and personality to life’s most important spaces. Jennifer Ryan Design offers it all — design, planning, production, and contractor services. From start to finish, Jennifer can help you create the surroundings you’ll enjoy for a lifetime. She was twice voted Best of the Northwest winner, taking gold in 2016 and 2017.  p. 74

Zacchoreli Frescobaldi-Grimaldi Featured Homes

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Zacchoreli grew up in the Pacific Northwest, and has lived in Bellingham with his partner of 17 years and their two zany dogs. He is a Cordon Bleu Chef, has a master’s degree in English Studies from Western Washington University, and is a grant writer for a non-profit organization. He and his partner enjoy wine, traveling, and anything that has to do with the culinary arts.  p. 44

Sara Southerland Sara is the Food & Farming Program Manager at Sustainable Connections, where she works to connect the dots between farm and sea to our plates. She loves bringing together people around good food and good wine, adventuring outdoors, and helping make Whatcom County the best place to live, play, and work.  p. 41


— From Italy, With Love


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Ashley Thomasson Ashley is the owner of Love Beauty, a makeup artistry company based in Whatcom County. Specializing in weddings, events, and makeup for photography, Ashley strives to create looks with her clients that reflect their personality and natural beauty. When she is not behind her brushes, she can be seen serving on the Whatcom Coalition to End Homelessness, experimenting in her kitchen, and finding any excuse to share good food with friends.  p. 39

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PUBLICATIONS Bellingham Alive NSL Guestbook Couture Weddings

PRESIDENT/PUBLISHER  Lisa Karlberg EDITOR IN CHIEF  Meri-Jo Borzilleri ART DIRECTOR  Dean Davidson STAFF WRITERS/PHOTOGRAPHERS Kate Galambos | Catherine Torres

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CONTRIBUTORS Zacchoreli Frescobaldi-Grimaldi Mike Mckenzie | Laurie Mullarky | Lou Nicksic Dan Radil | Jennifer Ryan | Sara Southerland Ashley Thomasson

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Bellingham Alive welcomes comments and feedback for our Letters to the Editor section. We’d love to hear what you have to say and are open to story ideas about the people, places, and happenings in the North Sound (Whatcom, Skagit, San Juan counties). Let us know what you like, and what you’d like to see in the magazine! Contact editor Meri-Jo Borzilleri at

Letters to the Editor


Opioids, Medical Advances Informed Us

Opioid Story Hits the Mark

I must say that the article on opioid addiction in the Bellingham Alive Health issue was very informative. Really good. Not being very savvy on the subject I was truly shocked about how little I did know. It closed a huge gap in my understanding of the issue & did so quite clearly. The articles on medical advances were also enlightening. A spotlight on what we can look forward to. Our future looks pretty bright due to medical technology. I commend you for covering current issues such as this for your readers and for doing it so well. It makes for a great magazine. I look forward to every one. I predict more rewards for 2018.

Ken’s article on opioid addiction is very well written and spot on…Thanks for publishing this article and getting it out to our neighbors.

Patti J., Blaine

C.S., Bellingham

Kale Salad Is Dressed to Thrill I loved this issue! I was inspired by the kale salad recipe and decided to try it. It was amazing. I added toasted almond slivers and goat cheese along with the chicken and it was perfect. Even my skeptical husband raved. I did not use the full two heads of garlic for the dressing, as I was afraid that would be too much, but I will definitely use the full amount next time. The dressing was the best part! Thanks for a yummy, healthy meal. Kathy H., Bellingham

FEBRUARY 2018 13

NOTES Meet the Staffer Every issue we introduce you to a staff member at Bellingham Alive.

What is your role at the magazine and how long have you been with K&L Media? For the past few months I’ve been working for K&L as a humble intern. I’ve spent time putting together the magazine’s Agenda, collecting its Top Picks, scanning for Literary Events, fact-checking, and writing stories covering community happenings.

What is your background?

Nick Jenner

I was born and raised in Seattle and have a large family, which is fun (most of the time). I graduated from Roosevelt High School and am finishing my final quarter at Western Washington University. There I spent time as a writer for The Planet Magazine as well as The Western Front, where I also worked as an editor. In addition to my writing, I’ve developed a portfolio of freelance, human-interest photographs.

What is your favorite part of working for a regional lifestyle magazine? Getting a chance to hear people’s stories first-hand is without a doubt the coolest part of this job. It’s the reason why I got into journalism. Having the honor of entering people’s lives and delicately relaying their tales shines a light on local culture, helping me and the community better understand itself. They say journalism is society’s conversation with itself. I enjoy having such an active role in that conversation.

What are some of your hobbies and interests? When I’m not wearing away the letters on my keyboard I’m most likely escaping onto guitar strings or piano keys, or maybe I’m curled up somewhere cozy with a fantasy novel and a cat. You could find me in a furious chess battle with one of my closest friends or dancing incomprehensibly to house music. I like to mix it up and experience life in its many shapes, shades, and colors, preferably with my friends by my side. 



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

Alaskan Odysseys Women in Fishing Find Their Passions, Help Others WRITTEN BY NICK JENNER

Nelly Hand © Camrin Dengel


omprising a small group in a large and unforgiving industry that is Alaskan fishing, women persevere through extreme conditions, long hours, little sleep, and little to no contact with the outside world. But they keep returning, summer after summer, to catch what can’t be found on the mainland, something that’s a little different depending on who you’re asking. Three North Sound-based women who fish for a living tell about their passions, on shore and off. … continued on page 20

LIFESTYLE By the Numbers


Years that Beach Castle Sweets has been in business, p. 27


Grandsons for whom Quinn & Foster clothing store is named, p. 31


Seconds to simmer collard greens to make a veggie wrap, p. 41


Year the U.S. Olympic trials in skiing were held on Mount Rainier, p. 65




Cost of the Little Cheerful Café’s Crab Cake Omelet, p. 47


Years since Lynden Dutch Bakery started baking fresh bread, p. 77


© Lou Nicksic

Lasting Image

“This image at Hannegan Pass was captured during a cold fall morning while there was a hint of fog and mist still in the air. The freshness of a mountain morning is a magical and memorable time.” LOU NICKSIC

FEBRUARY 2018 19

TELE AADSEN, BELLINGHAM Tele Aadsen sold her first catch for the price of an ice cream. She’d fish off the dock in Sitka, Alaska, with many other “boat kids.” She knew then that fishing would remain a constant in her life. But life inevitably changed. Her parents split, the family boat was sold, and she began noticing signs of casual sexism and bigotry in fishing. When she was 20 she left the fleet. It would be years before she returned. But when she did, Aadsen had something many women entering the industry did not: know how. “I knew what boats I wanted to work on and who I wanted to work with,” Aadsen said. 20 BELLINGHAMALIVE.COM

She joined up on a boat with some childhood friends. People she could trust. Today, she fishes with her husband and cat with 33 seasons behind her, recognizing just how lucky she was to know who to fish with safely.

NELLY HAND, GUEMES ISLAND Nelly Hand has never spent a year in one place. A fisherman since 16, Hand’s home has changed with the seasons. Traveling to and from Alaska’s Bristol Bay with her family, Hand worked long days, slept scarcely, and grew accustomed to life as an Alaskan fisherman (the preferred term, rather than “fisherwoman.”). “It’s become very ingrained in me, this two-fold life,” Hand said. Hand currently runs a boat with her husband, fishing five species of salmon over a six-month period. Their company, Drifter’s Fish, delivers fresh-caught, sustainably-captured salmon to various local communities. With a life centered around Alaskan fisheries, Hand has a passion for salmon preservation. So, she and her husband fish only what they need, leaving the rest to swim upriver. Fishermen aren’t known for their political power. But to independents like Hand, the communities they feed show that there are people beyond fishermen that care about salmon. For these women, Alaskan summers are sketched through the hardships they held, the communities they fostered and the fish caught and fed to far reaches. Fiercely independent, they do have something in common: They spread the values of fresh, sustainably-caught salmon by connecting fishermen to the plates they fill, be it through co-ops, restaurants, or local markets. 

Top Left: Nelly Hand © Camrin Dengel, Bottom Left: Elma Burnham, Courtesy of Elma Burnham, Right: Tele Aadsen © Joel Brady-Power

… ELMA BURNHAM, BELLINGHAM When women approach Alaskan fisherman Elma Burnham and ask what it takes, she usually checks their mental aptitude. Can you work long hours with little sleep? Can you handle doing the same thing over and over again? But another important question exists: Can you find a safe boat? Burnham’s organization, Strength of the Tides, aims to form community between women in maritime industries while simultaneously educating them on how to enter the industry safely. The organization’s “pledge” certifies a captain’s support for women in fishing and promises work free of harassment. This way, women new to fishing can easily identify a trustworthy boat. Strength of the Tides also shows young women the possibility of fishing. “If a young girl can’t see older women working alongside men or running her own boat or captaining a boat, she might not understand that that’s available to her,” said Burnham.

Game Changer




erek Long grew up in a one-stoplight town in Ohio before pursuing a career in business and economics. Much like the Pacific Northwest, Long’s hometown barely saw the sun. However, it wasn’t until after earning his degree from the University of Toledo and traveling around the world for more than a year that Long accidentally ended up in Whatcom County. Like many post-grads, Long took the opportunity to travel early in life. For a year-and-a-half he backpacked “on the cheap” throughout East and Central Asia and New Zealand. The trip awakened him to how economies function in developing nations like Nepal and Indonesia. “Our Western-style capitalism was not working for these developing countries. I felt like we could and should do better for people,” Long said. His experience inspired him to ask, “What does an economy look like that works for everyone?” After returning to the States, Long searched for a city to call home. On one of his trips of exploration he found himself driving into Seattle on I-90 on a beautiful July day. The mountains and friendly people reminded him of his favorite destinations abroad, Nepal and New Zealand. “I looked at other cities, but nothing compared to Seattle.” As for landing further north, Long purchased a mountain cabin in Whatcom County while living in Seattle, before stumbling onto Bellingham. When he moved to Bellingham full-time, Long was between projects. His online fair-trade retail service, Viatru, was on its way out and he was in the market for a new project. With the values he had learned abroad, Long focused on local businesses. “As I learned more about climate change, I questioned how much international trade we should really be doing.” And so, his search for his next vehicle for change turned inward toward Whatcom County’s businesspeople. He asked the community what they wanted for their business. In

2002, Long co-founded Sustainable Connections with a vision to connect and educate the community in order to create a more socially beneficial economy. Sustainable Connections seems to be everywhere. It runs a number of programs including Energy Efficiency & Renewables, Think Local First, and Food and Farming, all aimed at supporting local businesses. From a simple introduction between farmer and chef, to providing a technically qualified staff member to help a business become energy efficient, Sustainable Connections provides an array of tools. “I think Sustainable Connections and myself are manifesting what our community wants to be,” he said. Whatcom County has become a leader in sustainability, and Long hopes that Sustainable Connections can act as a vehicle to continue to achieve similar goals. Beyond business, Long strongly believes that commerce is about social connections — we should know the people we do business with. “Commerce can be a strong force for creating social connections. Life is fulfilling when it is face-to-face with friends and neighbors.” In addition to his role at Sustainable Connections, Long has served on numerous local boards including the Washington Business Alliance, Waterfront Advisory Group, Countywide Housing Affordability Task Force, Community Food Co-op, and the Cloud Mountain Farm. His dedication to lifting up the local community is manifested in his many hats. In this region especially, Long believes that we can develop better economic strategies to take care of people and the environment. “People in Bellingham, Whatcom County, and the greater region are game to experiment in order to find an economic strategy that works for everyone.”  Sustainable Connections 1701 Ellis St. Suite 221, Bellingham 360.647.7093 | FEBRUARY 2018 21


Banking on Two Wheels Bellingham’s New Pump Track Is a Hit WRITTEN BY NICK JENNER | PHOTOGRAPHED BY ERIC MICKELSON


ith just a push or two of a pedal, riders weave up, down and around, gathering speed and harnessing it to tackle the next turn or incline. On Bellingham’s very first pump track, inertia is the name of the game, one that can be played by both fouryear-olds and Olympians. A pump track is essentially a bike track sculpted from the earth, consisting of dips, rises and quick turns that converts the rider’s momentum and body shifts into speed. If the motions are done correctly, the rider will rarely have to pedal, although this doesn’t make it any less of a workout. The track was installed last June in Whatcom Falls Park, right off of Electric Avenue, near mountain-bike haven Galbraith Mountain. It came after a long process of acquiring grants, educating the public and local government, and installing the track itself. Altogether it took roughly two years, said Eric Brown, trail director for the Whatcom Mountain Bike Coalition. From the beginning, Brown was one of the main trailblazers for the pump track, walking the project from idea to reality. He started by meeting with public officials to allow the construction. Then he worked to gather the permits to legitimize it. Finally, got his hands dirty and helped in its construction, along with local volunteers. Even after the track’s completion, Brown shows up to maintain the track, and has installed rain-basins to stem erosion and make sure it remains safe to ride. According to Brown, a track is never fully finished and undergoes various changes, additions, and upkeeps. If Brown was the main driver for Bellingham’s first pump track, Jill Kintner was its secret weapon. One of the most accomplished women in cycling, she won 2008 Olympic BMX bronze before becoming a world champion mountain biker, and has dominated the pump track world tour. Kintner and her pro mountain biking husband, Bryn Atkinson, moved from her hometown Seattle to Bellingham a couple years ago, bringing 22 BELLINGHAMALIVE.COM

with her a connection to top-notch pump track builder Momentum Trail Concepts of Colorado, key to the project. “It’s built really well,” said Kintner, who helped design the track and credits Brown for his prodigious work. “The whole thing’s great. I know all the kids and help them with their setup.” The hard work pays off in the positive impact it has on the community, Brown said. “It’s something you can do regardless of age,” Brown said. “You can start em’ before they’re even peddling.” Amy Young lives blocks away from the park and would bring her kids down three or four times a week in the summer to ride the wavy dips of the pump track. She says the older riders are considerate and patient when her kids ride along. “It’s a pretty good little camaraderie they have with all the people that are biking,” Young said. The track is typically shared by multiple riders at once, with the rider in back paying close attention to the rider in front, and so on. This system is usually kid-friendly, but in times when the track is flooded by older, more experienced riders, there’s a safe alternative for younger ones. The “grom track” nestled directly next to its larger counterpart has the same dips and turns, only they’re dialed down so kids don’t have to worry about barreling down steep drops or climbing rises twice their size. Soon after its completion, the pump track became a sort of after-school hub for kids, Brown said. The Whatcom Falls track is the first of perhaps several pump tracks around Bellingham. Brown is currently working toward setting up a track next to the Birchwood neighborhood, which would bring the joy of pump track riding to more riders, big and small.  Whatcom Falls Park 1401 Electric Ave., Bellingham 360.778.7000 |





he simple pleasure of having milk with cereal in the morning is a special treat for the one in six Washingtonians who rely on their local food bank for sustenance. Northwest Harvest, a non-profit organization that fights hunger and food insecurity in Washington state, this year marks the fifth anniversary of a program with area company Darigold to provide a relative rarity in food banks – fresh milk. Since 2013, Darigold and Northwest Harvest have joined forces to donate and distribute 83,000 gallons of milk statewide in monthly donations to food banks, including the North Sound’s Bellingham Food Bank, Nooksack Valley Food Bank, Helping Hands Food Bank, Project Hope Food Bank, and Blaine Food Bank. The donated milk is produced at Darigold’s plant in Portland, Oregon. It is ultra-pasteurized, meaning it has a longer shelf-life and therefore travels easier. From Portland, the donated milk is transported by truck to the Northwest Harvest warehouse in Kent, and distributed from there. In Whatcom, San Juan, and Skagit counties, Northwest Harvest works

with a total 21 food banks, feeding more than 245,000 families. Darigold has donated more than 80,000 pounds (9,412 gallons) of milk to this area over the years. According to the Bellingham Food Bank, a partner of Northwest Harvest, 35 percent of its guests are children. Milk is an essential part of children’s diets, but due to difficulties with transportation and storage, it is a rarity in food banks. Darigold, headquartered in Seattle, is owned by more than 500 dairy farmers who are members of the Northwest Dairy Association, located in Washington, Oregon, Idaho, Northern California, and Montana — 112 of these farmers are located in Whatcom, Skagit, and San Juan county. “We never thought we’d have fresh milk, and are happy to receive it from our local dairy,” said one food bank client, unidentified due to privacy concerns. Another, in Skagit County, said fresh milk is a rare find in food banks. “It saved our family money this summer.” Northwest Harvest distributes more than 33 million pounds of food to 375 food banks, meal programs, and highneed schools throughout the state each

year — of that, dairy is only 2 percent of the food distributed. Although Darigold’s donations have greatly helped communities throughout the state, there is still a significant need for milk in food banks, said Jenn Tennent, director of the Hunger Response Network at Northwest Harvest. “This partnership is great, but in the grand scheme of it we serve so many partners, and we only get about 640 cases [of milk] a month, which is really great, but that’s not enough to provide milk across the state in a way that we would love to do,” Tennent said. Tennent said one of the most helpful ways people and organizations can help, is by donating money to their local food bank. Often times, food banks are able to purchase products for far less than they are regularly priced. No donation is too small, and a little can go a long way — just $20 can feed a family of four three meals a day for an entire week. According to, the food insecurity rate in Whatcom County is 14.7 percent, higher than the state average of 13.7 percent.  |

FEBRUARY 2018 23


Butcher Shop Bringing the Craft Back to Bellingham Carne WRITTEN AND PHOTOGRAPHED BY KENJI GUTTORP


our years ago, Shaun Almassy wasn’t sure that he even wanted to become a butcher. After some convincing from a friend, he decided to try his hand at butchery. Almassy now finds himself up, at times as early as 6 a.m., prepping for the day ahead. “I have always wanted to run a small business in Bellingham that offers something unique that the community needed,” Almassy said. So, he jumped at the opportunity to bring a local butcher shop to Bellingham. In July of 2013 Almassy opened Carne on North State Street, his first store. He had no prior experience, but had a business partner who worked cutting meat in supermarkets. Almassy, a father of two, grew up in Bellingham, where he has lived his whole life. Before owning his own shop, Almassy worked numerous managerial positions in Bellingham’s smallbusiness community. Most consumers have never set foot in a butcher shop. Like other things, the local butcher became a piece of Americana that slipped away with the advent of the alleverything supermarket. Even now, butcher shops are often dismissed as a nostalgic or trendy fad. For Carne and Almassy, that isn’t the goal. Almassy wants to provide Bellingham with what he sees as a needed and missing resource in the community. What they serve up is humble in scale, high in quality, and some of the best ethically and locally sourced products in the Pacific Northwest. Try them yourself when you cook up breakfast. At Carne, the breakfast sausage is ground and made in-house, complements locally- and pasture-raised Skagit Mesa eggs and house-cured bacon. Almassy sources everything in his store from the Northwest. He gets his grass-raised beef from a regional farming co-op to ensure a constant supply of beef. He features local fishermen, like well-known Jeremy Brown, and shellfish suppliers Penn Cove Shellfish, and other local suppliers to help ensure his shelves are stocked and his customers happy. Last August, Carne moved to a larger place at the corner of Broadway and Elm Street. Almassy fell in love with the new location, looking to expand his operation to include a full food service. The larger spaces allow for an expanded inventory, meaning more freezers and a place for customers to come in and sit down for a sandwich once the lunch service is completely up and running. Most customers are not fully aware of the services that a local modern butcher shop provides, Almassy admits. “Forty years ago, people had a sense that things aren’t around all 24 BELLINGHAMALIVE.COM

the time. Now everything at the supermarket is stocked (all the time).” A large part of the job is letting customers know the role of a butcher. “We are kind of the front line of education on a lot of the seasonality of fish and meat.” Most frequently, that involves providing a less expensive, if not equally good, cut of meat as that found in the supermarket Almassy says. “It takes a lot of trust. I often will give personal recommendations and techniques to best prepare the cut.” Much of Carne’s products are seasonal, and include specialty products to showcase Washington’s natural abundance. Carne supplies over half a dozen restaurants in Bellingham with sustainable and locally sourced meats.  1205 Washington St., Bellingham 360.647.8686 |

Book Reviews


In the Know


February 1, 6:30 P.M. The Hazel Wood by Melissa Albert 368 pages Flatiron Books

Fantastical, mesmerizing, gorgeous...that is the only way to describe this beautiful new book by debut author Melissa Albert. A brilliant mix of fairy tales and fantasy, it brings to mind the darkness of the real Grimm’s tales, painting forests of reaching arms, villains with black cold eyes, and a spinner who holds characters captive in their own story. The main character is Alice, always a good choice for a fantasy tale, whose mother yanks her throughout the country, always trying to escape the bad luck that seems to follow them. However, after hearing that Alice’s grandmother, a famous recluse who wrote a book with a serious cult following, has died means the darkness that follows them has receded into the past. So Alice goes to school, lives in New York with her mother and a new husband, and is a normal teenage girl. Until, that is, the stories return to invade Alice’s life once again.

WHO KNEW? A New Level of Breakfast in Bed The Guinness World Record for the “most people eating breakfast in bed” is 418 people. On August 16, 2015, participants piled onto 225 mattresses on the spacious lawn of the Sheraton Langfang Chaobai River Hotel in the Hebei Province of China to simultaneously feast on the hotel’s “Color Your Plate” breakfast buffet for five minutes. No word if they were interrupted by housekeeping.

The Girls in the Picture by Melanie Benjamin 448 pages Delacorte Press

If you liked Benjamin’s previous books (The Aviator’s Wife, The Swans of Fifth Avenue), historical fiction, and behindthe-scenes historical trivia, this book is for you. Her newest novel explores the nascent film industry, focusing on silent film star Mary Pickford and her best friend, screenwriter Frances Marion. It begins in 1914 as we see these two young women, from opposite walks of life, be drawn into the world of cinema. Pickford, a stage star from a young age in order to support a poverty-stricken family, stumbles into work for nickelodeon films, dismissed by theater people but which paid well and ultimately got her to Hollywood. Frances, a twicedivorced socialite from San Francisco, finds herself in Los Angeles, entranced by this new media. Benjamin explores the rise of Hollywood, the moguls who own the stars, and the American obsession with film giants.

Chuckanut Radio Hour, The Girls in the Picture WCC Heiner Theater 237 W. Kellogg Rd., Bellingham 360.671.2626 | Novelist Melanie Benjamin, a New York Times bestselling author, will speak about her newest book. Her novel chronicles the early 1900s when the movie industry was fledgling and the suffragist movement was taking hold in America. (See book review, left)

February 7 10 A.M. & 12:15 P.M. My Father’s Dragon Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080 The treasured stories of Ruth Stiles Gannet will jump from the pages, along with dragons, wild animals and much more in Enchantment Theatre Company’s presentation of My Father’s Dragon. A collection based from Gannet’s most influential works, this adventure series will create a largerthan-life sense of adventure.


The Birth of Breakfast Cereal When Americans began flocking into cities in the 19th century, many continued to eat large, farmer-sized breakfasts despite leading more sedentary lifestyles. Indigestion became a common problem. As a remedy, health reformer James Caleb Jackson created the first breakfast cereal from graham flour dough in 1863, called Granula. The cereal was so hard it needed to be soaked in milk overnight.

Frosting-Slathered French Toast? Yes, Please! A study from Tel Aviv University observed 200 nondiabetic, obese adults. One group ate a 600-calorie high-carb breakfast with dessert; another ate a 300-calorie low-carb breakfast. By the end of the 16-week study, those in the low-carb group had regained an average of 22 pounds, while the high-carb group continued to lose another 15 pounds on average.

Why is it Called Breakfast? Breakfast literally means to “break fast.” Fasting is the act of not eating for a period of time, usually for religious reasons. When we are asleep, we are technically fasting, so to eat breakfast is to break the fast of the previous night. Although with the rise of dessert disguised as breakfast food (frosted bran muffin, anyone?), it might just be healthier to sleep in until lunch.

FEBRUARY 2018 25

Community the Spotlight LIFESTYLE In

Sculpting with a Simple Message Tracy Powell WRITTEN AND PHOTOGRAPHED BY CATHERINE TORRES


eace and love. These are the themes that drive sculptor Tracy Powell, and what he hopes to pass on to viewers of his work. On his website, under a picture of a sculpture of an opened book carved from limestone, “The Book of Peace and Love” reads, “Peace is our purpose, and Love is the way we can achieve it.” Powell began carving as a child, although he thought of it as playing with knives and wood. He didn’t get serious about sculpting professionally until the early 1980s, when he found himself back in La Conner and unemployed. It was a good move on his part — in 1983, he was commissioned to carve the iconic Maiden of Deception Pass story pole, which stands above Rosario Beach and depicts a Native American woman holding a fish aloft. After about a decade of carving wood, Powell switched to stone for the challenge. “Different kinds [of stone] suit themselves to different images and placements.” Now he not only had to create a 3-D image, but he had to choose an appropriate stone for the project and work with the rock’s quirks. Durable granite is ideal for large, outdoor pieces, while indoor objects can be made from fancier rock 26 BELLINGHAMALIVE.COM

like marble. Limestone can be full of surprises in the form of fossilized shells, and harder rocks like granite and basalt require special diamond tip cutting blades. Given a choice though, Powell’s favorite stone to carve is famed Carrara marble, named for the Italian city in Tuscany, where it’s quarried. When asked why he enjoys using the stone Powell simply answered, “Michelangelo liked working with Carrara.” Once Powell decides on an image, he sets out to find a rock that fits the size and workability for the image. “Sometimes it takes a while to find the right rock.” Using a hammer and chisel, he gets to work carving, then uses “lots and lots of sandpaper” for an invitingly smooth finish. It’s difficult not to reach out and touch Powell’s sculptures, which he encourages. He believes art needs to be appreciated by not only sight, but also touch. Powell’s art is accessible to the masses: You don’t need an art degree to analyze the piece, making it easier to appreciate. Incredibly, the sculptor lacks formal training, but has taken opportunities to learn from fellow sculptors. Since 1992, Powell has been a member of the Northwest Stone Sculptors Association. Every year the association hosts a

10-day symposium where master sculptors impart their knowledge to sculptors of varying levels. The participants share ideas, use new tools, and work with exotic stones. It’s a time for exploration, learning, and crafting. In recent years Powell has taken the stage to teach lessons to budding sculptors. Most of Powell’s pieces tell a story. He enjoys carving human figures as illustrations for a story or song. For example, “Nature Boy” is inspired by a song from Eden Ahbez, a songwriter whose work influenced the 1960s California hippie movement. Like a true artist, Powell is never completely satisfied with a piece, “The next one will say everything I was going to say.” He has worked on the “Birth of the Flower Children” numerous times in various forms. He displays one version carved from Carrara marble in his home and said, “That one kind of works.” His only piece with negative connotation, “Bound,” is often not shown in galleries. The piece was a manifestation of self-described pacifist Powell’s frustrations in the early 2000s. He sculpted the image of an everyman tied down by three chains: technology, religion, and war. It’s a “waste of energy to hurt each other” Powell explained. Most galleries classify the piece as too controversial and don’t want to spark uncomfortable conversations. Frustrations and complaints are only beneficial when accompanied with solutions. Powell couldn’t make major diplomatic decisions, so he did the next best thing — he began carving peace doves. He’s made “more of those than anything else.” The doves serve as a reminder that peace is something realistic that we can all work towards. Today, Powell is mostly retired from the art scene, but enjoys sculpting as a hobby. He spends much of his time advocating for nuclear disarmament and has formed a local group, No More Bombs, which will work with the Washington chapter of Physicians for Social Responsibility and similar statewide groups in a coalition entitled “Washington Against Nuclear Weapons.” In a way the sculptor is working to carve a more peaceful future. 

In the Know


Something Sweet for Your Sweet Beach Castle Sweets WRITTEN AND PHOTOGRAPHED BY CATHERINE TORRES


ule number one when making chocolate treats is to use good quality chocolate. “You can really tell the difference in taste” explained Linda Lewis, owner of Beach Castle Sweets in Anacortes. Lewis sells her chocolates in a handful of local stores and online, but she is also known for her interactive chocolate dipping parties where guests learn about chocolate, dip their own treats, and leave with about two pounds of sweet pieces. Adventurous chocolate lovers should try the Beach Castle Sweets Limoncello ganache-filled white chocolate. Those afraid of leaving comfort zones should taste Lewis’s milk chocolate almond toffee. Adventurous and non-adventurous will love her sea salt caramels, a perfectly balanced sweet and salty, rich and creamy bite. Lewis has been making chocolate treats since childhood. Her mother, whose portrait hangs in Beach Castle Sweets, taught young Lewis her signature almond toffee recipe. In 2006, Lewis began making batches of that recipe and sold them at farmers markets. The following year she decided to turn her hobby into a small business. Her two sons joined Lewis in the kitchen making boxes for the treats, with her son David now in charge of making nut clusters, dipped Oreos, and CastleCorn, a gourmet caramel corn with bits of toffee and drizzled with dark chocolate. Lewis speaks fondly of working alongside her sons. “You develop a relationship that you wouldn’t otherwise.” Making chocolate brings people together.

If you want to make chocolate treats at home there are some things Lewis advises, beginning with high quality chocolate. “If you want to make a really good chocolate product, you should use real chocolate.” It’ll require tempering, but it’s well worth the effort. Tempering means getting the chocolate crystals to align. Greyed chocolate and chalky-tasting chocolate isn’t tempered properly. Lewis says the best way to temper chocolate is to microwave two-thirds of the chocolate you plan to use at 30-second intervals, stirring in between each interval. When it’s smooth, add in the remaining one-third finely chopped chocolate. The result is a fool-proof tempered product. It’s best to make chocolates on a dry day. Never refrigerate your creations. That means those decadent chocolatedipped strawberries should be eaten right away. Humidity and cold creates condensation which ruins chocolate’s look and taste. Store non-fresh fruit chocolate in a cool, dark cupboard. Pair your chocolate (especially dark chocolate) with a not-too-sweet red wine like a Shiraz or blend. If it’s not an appropriate time for wine, drink a warm mug of coffee with your chocolate. If you’re stumped for Valentine’s Day plans, consider a chocolate dipping party with girlfriends or a group of couples. It’s a sweet way to strengthen your relationships.  1715 L Ave., Anacortes 360.293.5897 | FEBRUARY 2018 27



Five Faves

MOUNT BAKERY CAFÉ & BAKERY Definitely a mountaintop experience. Revel in this devilishly sticky unraveling of a treat nicknamed “cinnamon snail” in Danish pastry. Mount Bakery’s spiral-layered roll recipe originated with a Belgian grandmother from a family of master bakers. The uniqueness: handformed, laminated croissant dough — a switch from challah — and baked in a large-cup muffin pan. Slathered in butter, sprinkled sparsely with raisins, topped with a blanket of cream cheese, and with unusual crispy edges from caramelization, this roll rates Eighth Deadly “Sinamon” consideration. Recently, Mount Bakery introduced French toast made from day-old leftover cinnamon rolls when available. Be still, my heart. 1217 Harris Ave. and 308 W. Champion St. # C, Bellingham 360.715.2195 |




BARB’S PIES & PASTRIES The creator took five years of “fussing with it” to come up with what she calls “Jumbo.” Barb’s half-pound roll tops out in the use of butter on a scale of 1-to-Paula Dean. They’re hand-rolled from scratch each morning, as all Five Faves here are. Choose from cream cheese, old-fashioned white icing, or caramel topping with nuts.



3 & 4 CAR GARAGES SUBTLE & DRAMATIC LUXURY INCLUSIONS • Sharp-modern facades & clean lines


• 10’ ceilings, no steps, wide hallways, 8’ glass doors & expansive tiled walk-in showers • Gourmet euro-style kitchens w/ grand islands • Ensuites w/ private patios • 100" sleek linear modern fireplaces • Signature outdoor rooms • In floor radiant heat & AC—the latest in high efficiency appliances, products, & materials

TEAM STAUFFER 360.305.3690

THE DAISY CAFÉ Daisy’s is different. Mainly because it’s plain in looks and content, yet extraordinarily distinctive in taste. This roll departs from the basic square, in a shape more like a large dinner roll, and its secret lies in its simplicity. No icing. No extravagances. It’s simply a damn good cinnamon roll. 114 W. Magnolia St., Bellingham 360.733.8996 |


• Open & expansive floorplans


Locations in Anacortes, Mount Vernon, La Conner 360.293.7315 |




5679 3rd Ave., Ferndale 360.393.3780 |

From five selections, the cinnamass (a gut-bombing 15 ounces!) and the cinnamess (the sticky shtick of Caramel Nut or Maple Bacon) jump out. But the traditional is pick-of-thelitter, lavishly capped with pure cream cheese. Owner Linda made these with her grandmother.


LYNDEN DUTCH BAKERY Glazed, please. No, the cream cheese. Oh, wait — the caramel is tempting. OK, feeling decadent — all three, please. That’s your dilemma at this 111-year-old legendary stop worth traveling to. Old-world family recipe, naturally. Sticky-bun rating: 3 Napkins. 421 Front St., Lynden 360.354.3911 |

Come in and experience our

breakfast for yourself! 804 10th St Bellingham WA


FEBRUARY 2018 29

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Savvy Shopper · Necessities · Around the Sound



hen Garys’ Men’s and Women’s Wear closed in the winter of 2016, the Bellingham community mourned. Gary Lupo and his wife Barbara had run the well-loved store since 1978 (preceded by another owner named Gary, hence “Garys’”). Customers enjoyed memorable service and a large selection of classic clothing and shoes for men and women. Thankfully, Chris Hayward stumbled across Garys’ during their final sale while visiting family in Bellingham. Hayward had owned a store with her daughter in Eugene for 11 years before … continued on next page

… making the move to join her mother and sister in Bellingham. “I had always thought of opening a store in Bellingham, but Garys’ carried a lot of the same lines that I did in Eugene,” she said. But, when she saw Garys’ final sale posters in November of 2016, she took it as a sign that it was time to move north to open Quinn & Foster, lovingly named after her two grandsons. Before moving in, Hayward did some major renovations to the Holly Street location. The store sparkles with new floors, paint, lighting, and decor. Bright white walls are illuminated by fun and artistic light fixtures. Large, graphic paintings hang along the walls and tall ceilings give the space an airy, modern feel. The fresh decor acts as the perfect backdrop for the beautiful clothing, jewelry, accessories, and shoes. Faithful Garys’ customers will be glad to find many of the same lines and labels found over the last 40 years. “I talked to Gary a lot before opening about what people loved and would be expecting,” Hayward said. Customers will find Garys’ familiar names like Vince and Mother Denim in addition to lines that Hayward carried in her previous store in Eugene. Beyond keeping true to some of the most popular lines carried by Garys’, Hayward has brought in an additional


edge. The European style of many of the pieces are inspired by the eight years Hayward lived abroad in Italy, Israel, Spain, and France. “Europeans dress differently. They buy a few outfits for each season and then some additional classic items.” Rather than purchasing pieces individually, Hayward aims to help people cultivate a wardrobe by building strong relationships with each customer. Visitors will find both men’s and women’s clothing, women’s shoes, scarves, bags, and jewelry, all with a modern contemporary feel. While not trendy, each piece has its own edge. “We aren’t trying to be Ann Taylor,” Hayward said. Chunky sweaters and leather-paneled leggings are mixed in with classic cashmere and trousers. Hayward said that her time working with her daughter in Eugene taught her about carrying items that appeal to a broad age range. “It is always nice to have a place where mothers and daughters can both shop.” Looking toward the future, Hayward said she is planning to carry more shoes and keep things fresh with a constantly changing inventory.  128 W. Holly St., Bellingham 360.671.2000 |



2 018


The Building Industry Association of Whatcom County’s 39 th Annual

HOME & GARDEN SHOW Where your project begins!

March 2, 3 & 4

Friday 11-8 • Saturday 11-8 • Sunday 11-5 Home by: Adults 16+ $8 • Seniors 55+ $7 • Under 16 Free JWR Design Northwest Washington Fairgrounds, Henry Jansen Ag Building • Free Parking Presented by:

Official Program Produced by:

SHOP Necessities



Woods Coffee Gift Card Woods Coffee, Available in $5 increments


Cuisinart Compact-Smoothie Blender Crate and Barrel, $69.95

Yeti 14 oz. Rambler Mug, $29.99

Breakfast Timesavers Long, leisurely breakfasts are staples for lazy weekends, but during the week hectic schedules and early morning work-outs make breakfast a more practical endeavor. Fuel up and get out the door quickly with hard-working tools that get your breakfast ready in no time and keep it tasting great when you’re on the go.



Ember Temperature Control Travel Mug, $149.95

Hamilton Beach Double Breakfast Sandwich Maker Target, $39.99

Around the Sound

Blow Glass Art




hen molten glass cools too quickly it explodes. At the Firehouse Glass Gallery in Langley there’s a barrel of discarded blowpipes with leftover nubs of molten glass. A periodic pop pop calls from the barrel, like a gun going off in the glass gallery. To prevent glass creations from exploding, temperature control is key: melting is done in a 2,100-degree Fahrenheit oven and completed pieces cool gradually in a 935-degree Fahrenheit oven. This is just part of the glassblowing process guests learn about when they blow their own pieces of glass art. Gallery owner Callahan McVay was born in Aberdeen to a family of wood carvers. By the time he was five years old, McVay was wielding chainsaws, creating his own wood carvings. At his alternative high school,

he began working with stained glass, an introduction that turned him to the glassblower’s life. McVay has studied glassblowing around the world, including apprenticing under John Legett at the Dick Marquis Studio and at the Pratt Fine Art Center in Seattle. At one time his artwork appeared in 150 galleries around the U.S. Having made countless glass works, McVay wanted to create something different. In 2009, McVay opened his glassblowing studio and gallery in a former fire station. The building served as Langley’s firehouse from the mid1950s until 2008. Now McVay’s glass plates hang from the walls and tables displaying glass paperweights and “wishing stones” line the walls. The studio is part retail, part performing art, and part interactive.

Guests who want a glassblowing experience spend about 30 minutes blowing a glass piece such as a bowl, paperweight, or Texas tumbler (named after the power take-off gear from McVay’s Texan grandmother’s tractor, which serves as the tumbler’s mold). Pellets of colored sand add streaks of blues, reds, and oranges to the clear base glass. Chalked symbols on the ground such as a smiley face and star serve as landmarks for where the guest stands. McVay gives instructions for manipulating the blowpipe and walks through each step, allowing the guest to blow and turn the blowpipe. In the end you’re left with a glass piece of art and a memorable experience, something money can’t buy.  179 Second St., Langley 360.221.1242 |

FEBRUARY 2018 35

SHOP Savvy Shopper


724 South 1st St., Mount Vernon 360.982.2934 36 BELLINGHAMALIVE.COM



On a corner at the edge of downtown Mount Vernon sits Skagit Running Company. Operating since 2001, the store has become a go-to in the lives of numerous runners in Skagit County for good reason: They care about runners’ feet. Skagit Running Company’s business cards say, “Proof that a new pair of shoes can change your life” and owner Lana Bargabos emphasized, “Feet are important. Feet are the foundation.” It’s a place where your feet will get the special treatment, starting with real socks to try on shoes — not those flimsy pantyhose things that could double as hair nets. The basket of socks contains varying thicknesses and styles, so finding a preference is easy. After a customer is done with the socks, they are placed in a separate container to be laundered.

Bargabos enjoys being around runners. “Runners are some of the friendliest, most down-to-earth people,” she says. She began working at Skagit Running Company in 2002 and jumped at the chance to take over ownership in 2010. The avid runner has since equipped her staff to know what features to look for in a shoe based on a customer’s needs, for example, a pair with extra stability or a lightweight hiking boot.

THE ATMOSPHERE Enter the spacious store to find inviting staff and neat rows of inventory. Oftentimes specialty running stores can come across as pretentious. This is not that kind of place. Staff will help customers leaf through catalogs for inventory not in-store, then order items at no extra charge. Once a customer finds a pair to try on, there’s plenty of space to jog, run, lunge, or move as desired to break in the new shoes.

WHAT YOU’LL FIND Comfy couches face a wall of men’s and women’s running and hiking shoes. Casual shoes claim another wall, with a selection so comfortable that nurses are a large demographic of the store’s clientele. You’ll also find running tops and bottoms, along with accessories like compression socks, blister kits, hydration packs, body glide for aching muscles, reflective body straps (slimmer than traditional vests, but with much more visibility), and insoles — basically everything a runner needs plus more.

FAVORITE ITEMS Bargabos speaks highly of the Hoka ATRs, all-terrain shoes that go from road to terrain without missing a step. Balanced, cushy, and with great traction, these are ideal for someone who regularly mixes up the terrain. 

FEBRUARY 2018 37


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WELLBEING Nutrition · Take a Hike · Spa Review · Beauty

Morning Quick Face Makeup Tips for the Time-Challenged (and Sleepy-Faced) WRITTEN BY ASHLEY THOMASSON PHOTOGRAPHED BY BECKI WALKER PHOTOGRAPHY


s a makeup artist, I often get questions/ comments about my own beauty routine, somewhere along the lines of “Do you airbrush yourself every day?” or “It must take you forever to do your makeup in the morning!” But the truth is — no — to each of those things! Just like you, I am busy! The last thing I have time to do is to spend time on myself. So, in an effort to minimize my morning routine and maximize a few extra minutes of sleep or the time I have left to tackle other projects in my day, I’ve become a master to my quick morning routine. I found the key to a quick look is focusing on your facial structure and some highlighting techniques to give yourself a “wide awake” look in only a few minutes. I hope these tips help you make the most of your morning too! … continued on next page

… BLUSH When I’m in a hurry (which is at a minimum 93 percent of the time) I’ll skip the contouring and go straight for the blush. If blush is done well, it can still offer the effects of contouring in a fraction of the time, and adding a little color to my cheeks can give my face some life, making up for the loss of sleep I may have gotten the night before. Starting at the fleshiest part of my cheek, I’ll gently brush the blush back along my cheekbone and then lightly blend forward to the apples of my cheeks. I also tend to reach for my powder blushes as I find them to be quicker and less fickle than my cream blushes so I can spend even less time on this step.

HIGHLIGHTING Light = life. A little correctly placed light can bring a youthful freshness to my face that I love and makes me feel like I at least look well-rested, even when I’m not. The rule of thumb is to highlight only where the light naturally hits your face (center of forehead, bridge of your nose, top of your chin, above your cheek bones), but my favorite secret is to highlight a little bit directly under my eyebrow and a little bit in the inner corner of my eye. This helps enhance a brighteyed look, perfect for those early mornings!

BROWS Even if I don’t put any product on my brows, simply brushing them up and out with a round brow brush (looks like a mascara wand with no product on it) can do wonders for giving my face a little shape and again helping me look wide awake in seconds flat. If I’m really in a hurry, I’ll do it as I mentioned with a product-less brush, or with a clear brow gel (aka clear brow mascara) as that will help me keep my defined brow shape without needing to worry about blending any color. If I want/need a little more color that day, I’ll use a tinted brow gel/mascara. This will allow me to take the same steps as before but place a little color that will require minimal blending at the same time.

MASCARA This is my last step on quick face to feel wide awake. Instead of attempting two to three coats of mascara, I’ll give my lashes a quick curl, do one light coat across them, and then a second incredibly fast coat on the outer corner. Boosting the mascara on the outer corner can create a wideeyed effect, again making you look more awake in the shortest amount of time. It’s my go-to trick whenever I need to make a big impact fast!  40 BELLINGHAMALIVE.COM



blueberry/banana smoothie for some extra nutrients without the taste. Add cabbage to a smoothie with apple, pear, ginger and lemon for a wintery coldbusting breakfast. Wraps: Did you know collard greens work really well as an alternative wrap? Cut out the stem (don’t “shuck” in this case to maintain the shape of the leaf for the wrap), and place in a shallow pan of simmering water for 45 seconds. Fill with preferred ingredients (think goat cheese or hummus with veggies), and enjoy! Soups: ‘Tis the season for all the warming foods. Pair your greens with some onions, garlic, and potato or winter squash, white beans or sausage for a comforting and healthy weeknight dinner.



n the midst of winter, we are lucky to have some hearty veggies to stave off scurvy. Kale, cabbages, collard greens are the emerald gems of winter eats — packed full of vitamin A, vitamin C, and fiber — and they are extremely versatile in the kitchen. From soups and salads to smoothies and stirfries, these green goddesses have got your back.

SAVE MONEY Winter greens are an affordable option to stock your refrigerator shelves. A key budget tip: Use the whole vegetables — don’t discard the stems! Not only are the stems packed with fiber, but prepared the right way they can add a lot to your dishes instead of going in the compost bin. To quickly remove the stems, hold the stem with one hand and form a circle with your other thumb and fingers. Place your circled hand over the base of the kale/ collard green and move toward the top of the stem to “shuck” the greens right off! Finely chop the stems to be sautéed with your onions in a stir-fry or soup, or sprinkle over a salad.

PREP AHEAD It’s much easier to eat your greens when they are in your fridge ready to go. One good practice is to wash and prep your greens ahead of time. After washing and drying them (you can lay out to dry, or put them in your salad spinner), store in the crisper drawer in a plastic bag for the longest shelf life. Have a busy week? Pre-chop your greens and other veggies to easily throw in your meal.

Dark leafy greens are rich in magnesium, which increases serotonin levels and boosts your mood. A win for our dark Pacific Northwest winters! Grab your greens from a local farmer at the monthly winter Bellingham Farmers Market (third Saturdays in Feb-March, every Saturday April-Dec) for even more feel-good community prowess.

Smoothies: Smoothies are an easy way to get more greens in your diet. Try adding a handful of kale to a

Salads: Another great prep-ahead meal. Chop finely, and massage greens in your favorite vinaigrette to wilt. Top with apples, toasted hazelnuts or your favorite salad toppings.




Eggs & Greens: A go-to quick and delicious breakfast. Chiffonade your greens finely, for a nice effect. To do this, remove the stems, then stack greens. Roll up tightly and cut into thin strips perpendicular to the roll. Cook some onions and the greens stems in a little oil, salt and spices. Add the greens and sauté until wilted. Top with fried eggs cooked to your liking.

Some helpful blogs and resources for finding recipes for leafy greens: Nourishing Meals: an awesome blog (and two amazing books) from local nutritionist Alissa Segersten My New Roots: plant-based recipes for every season from blogger Sarah Britton (type kale in the blog search) Whether you whip up a smoothie or make a killer stir-fry, getting more greens into your winter meals will make for a happier and healthier season. Get creative, try new flavors, and enjoy! 

FEBRUARY 2018 41


Quick Stats Degree of difficulty: Easy Length: 5.5 miles of trails Pass/fee: None Trail surface: Packed dirt, gravel



hatcom Falls Park is an accessible place for all kinds of activities, even beyond hiking, which makes it one of Bellingham’s most popular destinations regardless of season. Hikers, bikers, fishing enthusiasts, and dog-walkers are all welcome. The miles of wide trails are gravel and the small rolling hills are doable for nearly every level of hiker. Enter the park from one of two locations, at 1401 Electric Avenue or, to get to the lower playground, fish hatchery and picnic area, use the entrance off of Lakeway Drive. Whichever way you get there, trails are immediately accessible from the parking lot to take you into the green, moss-filled forest. Visitors will begin their journey passing the fish hatchery and crossing over the historic bridge. The fish hatchery and sandstone bridge were built during the Great Depression as part of President Roosevelt’s New Deal program. In 1939, workers brought Chuckanut Sandstone from a burned building in downtown Bellingham to construct the bridge over the roaring falls. Today, the bridge gives a thematic 42 BELLINGHAMALIVE.COM

entrance to miles of trails and provides a safe crossing over Whatcom Creek. The trails continue to lead to other historic landmarks along the way. Most recent are the interpretive displays that mark the 1999 Whatcom Creek burn site, telling the story of the terrible tragedy that killed two local boys and one adult. Another popular destination, Derby Pond, is stocked by the fish hatchery and seasonally open to fishers who are 14 years old and under. And, if you are looking to explore beyond the 241 acres, trails connect from Whatcom Falls Park to downtown Bellingham and Bloedel Donovan Park on Lake Whatcom. Thanks to the immense amount of green spaces and interurban trails, Bellingham is a great spot to explore the nearby wilderness no matter the time of year. Whatcom Falls Park brings history and nature together for an even more educational outdoor experience.  1401 Electric Ave., Bellingham

Your heart is in the right place

Here’s one more reason to love Bellingham: Heart services when and where you need them. From prevention to diagnostic screenings to the latest treatment strategies and rehabilitation techniques, PeaceHealth has your health at heart, right where you are.



ll of us do it. Some before dawn cracks a new day, while others prefer to wait until mid-morning. There are even those who do it almost at lunch time. Doesn’t matter what time you do it, breakfast is traditionally the first meal of the day. Croissants in France, Poha in Southern India, Ngwaci in Kenya, Shashukah in Saudi Arabia, Bangers and Mash in England, Medialunas in Argentina, or oatmeal in America: it’s all breakfast food. For some folks, breakfast is the best meal of the day, and some restaurants are happy to serve it all day. Essentially, if we can sauté, grill, fry, boil, steam, bake, or broil it, we’ll find a way to make it breakfast.

Acme Diner 2045 Valley Hwy., Acme Tues. – Sat. 7 a.m. – 8 p.m. 360.595.0150

Acme Diner is a little country diner where the eggs are always fresh, the coffee is deep, dark and strong, and breakfast is served all day. Bacon is good, but bone-in pork chops ($14) are too good to pass up: two hefty pork chops grilled to caramel goodness and garnished with applesauce and a side of eggs.

Old Town Café


Over Easy

Diamond Jim’s

316 W. Holly St., Bellingham Mon. – Sat. 6:30 a.m. – 3 p.m. Sun. 8 a.m. – 2 p.m. 360.671.4431

521 Kentucky St., Bellingham Tues. – Sat. 7 a.m. – 2 p.m. Sun. 8 a.m. – 1 p.m. 360.676.6218

2430 James Street, Bellingham Mon. – Sun. 7 a.m. – 2 p.m. 360.656.6585

2400 Meridian St. #1, Bellingham Daily 7 a.m. – 3 p.m. 360.734.8687

Old Town Café has long been a Bellingham breakfast mainstay, working hard to keep the people happy. From the menu order #10.5 you won’t be disappointed. Four gluten and dairy free hot cakes ($9)  —  spend a little extra for fresh fruit or real maple syrup! House-made fresh granola ($6.50): nuts, honey, real vanilla, butter, currants, cinnamon and organic milk. Is it dessert or breakfast? Fresh fruit garnish and milk options are available.

A benefit of breakfasting out is feasting on dishes we’d never attempt at home. Homeskillet’s The Barnyard ($13.95), is one of those culinary gems. Chicken-fried steak is the foundation for layers of ham, bacon, a fried egg with taters and your choice of gravy. Homeskillet Poutine ($10), is the breakfast that cures all morning-after ills: home fries buried under house-made gravy and topped with a fried egg and cheese.

Over Easy is the perfect name for this breakfast-all-day restaurant. It offers four types of eggs benedict, each delicious and worthy of attention. Give The Traditional ($11) a try and you won’t hesitate to try the others. The scratch-made hollandaise sauce and perfectly poached eggs make all the difference! The hollandaise sauce has a subtle citrus flavor, is thick and creamysmooth and won’t break down over the hot eggs and ham. Served with a hefty portion of home fries.

A perennial Bellingham favorite, Diamond Jim’s Nova Smoked Sockeye Salmon Eggs Benedict ($15.49) will convert most traditional Bennie hardliners. Liberally dressed with creamy hollandaise sauce, two exquisitely poached eggs rest atop smoked salmon, fresh spinach, Havarti cheese and tomato slices on an English muffin. Served with a side of cheddar grits.

FEBRUARY 2018 45

The Daisy Café 114 W. Magnolia St., Bellingham Daily 7:30 a.m. – 2:30 p.m. 360.733.8996

The Daisy Café opens early and serves breakfast all day! The Trattoria Frittata ($12.50) is fun to say, delicious to eat. An Italian-style baked omelet is stuffed with Italian sausage, green peppers, fennel seeds and garnished with chopped tomatoes, and both feta and mozzarella cheese. Served with your choice of toast and potatoes.

The Birch Door Café

Harris Avenue Café 1101 Harris Ave., Bellingham Daily 8 a.m – 2 p.m. 360.738.0802

Harris Avenue Café, in Fairhaven’s historic Terminal Building, enjoys a culturally diverse following. Regulars tuck into innovative dishes such as Polenta Rancheros, with house-made chorizo ($13). House-made cheesy polenta cakes are pan-fried to a caramelized golden brown, nestled among black beans and two poached eggs. This dish is garnished with housemade chipotle ranchero sauce, sour cream and fresh avocado.

Cosmos Bistro

AB Crepes

1151 N. State St., Bellingham Hours vary 360.255.0244

1311 Railroad Ave., Bellingham Hours vary 360.325.1311

Cosmos Bistro’s weekend brunch menu is well worth crawling out of bed before noon. The Very Very Vegi ($13) is a mind-boggling mélange of fresh mushrooms, caramelized onions, garlic, sweet peppers, kale, basil blended with seasoned home fries, and topped with two eggs and chèvre cheese. For those craving meat, order The Bacon-Nation ($14). Seasoned home-fries tossed with a hefty amount of tasty bacon, caramelized onions, sweet peppers, two eggs, and garnished with smoked cheddar.

AB Crepes’ delicious paperthin crepes may seem like delicate little pastries, but don’t be fooled. These sturdy pancakes hold their own, so you can start your day off right! Begin the week with the Monday Morning ($7.36) crepe. A scrambled egg, cheese, avocado, and jalapeño peppers wrapped in a hot, delicious crepe fresh off the grill.

4192 Meridian St., Bellingham Tue. – Sat. 7 a.m. – 3 p.m. 360.306.8598

The Birch Door Café is a family-focused, breakfast-all-day restaurant. The Eastern European style made-to-order Fresh Fruit Blintzes ($13.75) are a refreshing breakfast, or afternoon snack. Three lightas-a-feather, tender and delicious blintzes filled with sweet ricotta and either fresh strawberries or blueberries. And who can resist a good flapjack? The 49er Flapjacks ($12.50) are three plate-size, impossibly creamy, crepe-style pancakes dressed with butter and maple syrup. Cooked in clarified butter, which butter fans will appreciate, the color on these flapjacks is an unbelievable golden brown.

Catkin Cafe 11 Point Lawrence Rd., Olga Wed. – Sun. 9 a.m. – 3 p.m. 360.376.3242

At Catkin Café, stew is a gluten-free breakfast feast! Baked Eggs in Eggplant, Zucchini and Tomato stew is served with a cheese-accented polenta. 46 BELLINGHAMALIVE.COM

Keenan’s at the Pier 804 10th St., Bellingham Mon. – Sat. 7 – 11 a.m., Sun. brunch 7 a.m. – 3:30 p.m. 360.392.5510

Northwater 4260 Mitchell Way, Bellingham Daily 6:30 – 11 a.m. 360.398.6191

Northwater, at the Holiday Inn and Suites, has a breakfast menu tailored to those on the go. Take the Breakfast Trio Slider ($10) — a heap of scrambled egg, smoked cheddar, thick sliced bacon, sausage, and ham on a warm brioche bun. This breakfast sandwich is meant to satiate your hunger and keep your engine running all day long. Vegans, and others, will gravitate to the gluten-free, turmeric-scented Energizing Juice ($6), a smooth blend of avocado, ginger root, leafy greens, citrus, apple, and mineral water.

Little Cheerful 133 E. Holly St., Bellingham Mon. – Sun. 7 a.m. – 2 p.m. 360.738.8824

Little Cheerful Café’s Crab Cake Omelet ($10.95), is crab lover’s nirvana. This omelet is a bounty of house-made crab cake, generously garnished with Jack cheese, fresh avocado, Hermila’s pico de gallo salsa, and a choice of hash browns or fresh fruit.

Keenan’s at the Pier has dessert for breakfast! Bread Pudding French Toast ($13): Who could have imagined it? Avenue White Chocolate Bread pudding is pan-fried in butter and garnished with pumpkin mousse, syrupy blackberry coulis, and roasted walnuts. Bread pudding and a mimosa ($9) will start anybody’s day right. For those who like to celebrate breakfast differently, there is the Dungeness Crab Omelet ($16), a large three-egg omelet garnished with Dungeness crab, wilted peppery arugula, maasdammer cheese, a ladle of house-made hollandaise, and potatoes with onions on the side.

Fork at Agate Bay 2530 N. Shore Rd., Bellingham Sat. – Sun. 8 a.m. – 2 p.m. 360.733.1126

The drive to The Fork at Agate Bay is well worth the effort, especially if you have a hankering for Croque Madame ($13)! The house sourdough bread is the perfect foundation for this French sandwich. A sunny-side egg rests atop shaved smoked ham, fontina cheese, chipotle aioli and is dressed with scratch-made Mornay sauce. The top is broiled until brown and served with fries.

Café Burlington 331 E. Fairhaven Ave., Burlington Hours vary 360.755.0016

Café Burlington’s scramble ain’t cho’ mama’s rubbery old eggs. Joe’s Scramble ($14.99), is a plateful of tender and creamy scrambled eggs, tossed with organic hamburger; sautéed onions and mushrooms; spinach; Parmesan, Asiago, and Romano cheese blend, and topped with sour cream and onion. Round out breakfast with your choice of hash or veggie browns, garlic roasted potatoes, or sliced tomatoes and home-made apple-nut or pumpkin bread.

Mr. T’s Family Café 503 W. Fir St., Mt. Vernon Mon. – Sat. 6 a.m. – 2 p.m., Sun. 8 a.m. – 2 p.m. 360.428.8808

At Mr. T’s Family Café, the line is always out the door and around the corner for a reason — the food is awesome, and Mr. T’s notion of tiny is subjective! Go for the Mini Belly Buster Breakfast ($6.95). Two eggs cooked to order, choice of sausage or bacon and a giant fluffy pancake. Have a food allergy? Not a problem, Mr. T’s is happy to suggest substitutions!

FEBRUARY 2018 47

Dad’s Diner 908 Commercial Ave., Anacortes Tues. – Sun. 7 a.m. – 2 p.m. 360.899.5269

Dad’s Diner’s variation of Pain Perdu is a hip original. Try the Franco Mexican Toast ($13.50): thick-sliced French bread, grilled with savory herbs and spices and garnished with a beefwrapped, stuffed jalapeno pepper, drizzled with crema and served with two eggs. Unique, delicious and a great way to start the day!



consider myself a pretty good cook, but I have never been able to make an omelet. Instead, I usually end up with a breakfast scramble of sorts. I decided it’s about time to learn how to make this classic, so I teamed up with executive chef Mike Siggers and got a first-hand lesson. While my first few flip attempts (detailed below) did not go well, with some coaching I was able to master the movement. A special thank you to chef Siggers for the successful lesson and delicious outcome.


Use an 8- to 9-inch allclad, stainless-steel, nonstick, heavy pan with shallow sides. Chef Mike says: “The heavier the metal, the more even the heat distribution will be.” Also needed: a small frying pan to sauté the inside ingredients, and a rubber spatula.


We chose a three-egg omelet with cheese, spinach, mushroom, bell peppers, and onion. Use clarified butter to start (it helps keep the omelet from sticking), making for better flip potential. Use just enough olive oil to coat the bottom of your sauté pan, and your favorite seasonings.

Chef Mike Siggers received a culinary degree from Johnson and Wales University and was head of his class at the U.S. Coast Guard Culinary School. He is executive chef at the Leopold in Bellingham, serving up three squares plus desserts and snacks for more than 100 residents daily.



Chef Mike emphasizes beating the eggs thoroughly to make them smooth. “It takes longer than you think,” he warns. After beating for several minutes, he digs around for any clear or white spots. More beating as the clarified butter is melted on low heat. Season eggs with a bit of garlic powder, salt and pepper. Cook the omelet “low and slow.”


On low, sauté the mushrooms, onion, bell peppers, and spinach in the olive oil. While it cooks, pour the egg mixture into the omelet pan. Mike uses the rubber spatula to gently lift and stir the eggs from the pan’s edge to the middle, smoothing the top after each pass to give the omelet thickness. When the egg stops running over the edge as he pulls, he says that’s good. He lifts and shakes the pan to ensure the egg is loose and turns off the sautéing veggies.


The flip is key. Scoot the omelet so it’s hanging over the pan’s edge. Tilt the handle upward and kind of shove the egg off the pan and catch it again. This takes some practice — the bloopers are equal parts hilarious and frustrating. For Chef Mike, though, it’s a breeze. He adds the sautéed mixture to one half of the circle, tops with cheese, and folds in half onto a plate. A perfect omelet.

Calico Cupboard 121B Freeway Dr. (multiple locations) Hours vary 360.336.3107

Calico Cupboard has satisfied breakfast cravings since 1981. The Roasted Butternut Squash Hash ($12.99) is a delicious vegetarian breakfast option. On a hefty foundation of country-style red potatoes is a colorful mound of fresh butternut squash, tender baby spinach, roasted red peppers, red onion and garnished with crumbled bleu cheese.

9 Restaurant 205 W. Smith Rd., Bellingham Daily sunrise to 11 a.m. 360.398.8300 ext. 2

The best breakfast restaurants pop up in the most peculiar places. At 9 Restaurant, don’t pass up the opportunity to feast on the house made sausage ($2.50). The culinary team cold-blends ground pork, herbs and spices to create a phenomenal breakfast sausage. Pair the sausage with the house potatoes, ($2.95) a spicy mélange of chunky caramelized potatoes, roasted red peppers, garden herbs, garlic, roasted pablano and jalapeño peppers. The classic eggs benedict ($9.50) is breakfast perfection personified. The made-to-order hollandaise sauce is silky smooth, seasoned with white pepper, tabasco, paprika, and Worcestershire sauce, with just enough lemon to pucker. One of the unusual characteristics of this breakfast place is the two large flat-screen televisions in the dining room. Watch sports television whilst enjoying your breakfast feast.


The Willows Inn 2579 W. Shore Dr., Lummi Island For hours, check 360.758.2620

4965 Mount Baker Hwy., Deming Daily 7 – 11 a.m. 360.366.8023

The Road House Bar and Grille may seem a bit out of the way, but do not let that deter your visit. Granted, a bar is an unusual restaurant venue; however, the terrific breakfast menu, large portions and modest prices are worth it! Biscuits and gravy ($9.99) is a delicious and satisfying way to start the morning. Have it with a breakfast Bloody Mary and you’re set until lunch time. The French toast ($6.29), a side of crispy bacon ($3.69) and a piping hot cup of coffee is a safe choice for breakfast traditionalists.

A 15-minute ferry ride and a scenic drive ends at The Willows Restaurant on Lummi Island. Famous for their multi-course wine dinners, this elegant little restaurant serves a prefix gourmet breakfast ($30). Breakfast is served from 8:30–10:30 a.m. only on those mornings following their famous multi-course wine dinners. The prefix breakfast ($30) menu includes farm-fresh local eggs, a variety of cured meats and cheeses and fruits and vegetables. Of course, no breakfast would be complete without French-pressed coffee and juice. Reservations are not required, though the staff appreciates a telephone call for parties of five or more.

FEBRUARY 2018 49

Island Skillet 325 Prune Alley, Orcas Island Daily 7 a.m. – 2 p.m. 360.376.3984

Not all breakfast burritos are created the same. Island Skillet’s Breakfast Burrito ($8) is a behemoth that will easily feed two hungry adults. Filled to tortilla capacity, this burrito is the perfect vehicle for the eggs, hash browns and optional meat and carbohydrates of your choosing.


The Birch Door Café serves breakfast from open to close Tuesday through Saturday. While lunch items are offered, clearly, the gastronomic focus here is breakfast. This scratch restaurant takes perfection seriously. Thick cubes of the house made corned beef are used in the corned beef hash ($13.75). Keenan’s at the Pier is a stunning breakfast destination for Chrysalis Inn & Spa hotel guests and locals alike. Sunday’s allday brunch (7 a.m.– 3:30 p.m.) not only gives you mealtime flexibility, but lets you linger and soak up what might just be Bellingham’s best restaurant view overlooking the bay. Menuonly brunch items range in price from $6 to $16. Catkin Café, located in Orcas Island Artworks Gallery, where chef Angela Emery keeps the customers coming with delicious breakfast entrées, pastries and other morning sweets. Life on an island means that most every ingredient such as meat and produce is locally sourced. Tweets Cafe is a reductivist menu restaurant, so the menu changes as the kitchen runs out of specific items. Breakfast here is always an adventure and always delicious. Ingredients are fresh, local and seasonal and menu options are always home-made.

The Bean Cafe 150 1st St., Friday Harbor Daily 7 a.m. – 5 p.m. 360.370.5858

Breakfast on a budget is an indulgence at The Bean Café. Start with stick-to-your-ribs oatmeal ($4.99), slow-cooked until the starches become smooth and creamy, served with berries and honeyroasted walnuts. Add fresh juice ($1.99) and a double Americano ($2.25) and you’re ready for the day’s adventures.

Iron Skillet

Edison Café

Hometown Café

132 W. State St., Sedro-Woolley Daily Hours vary 360.855.0080

5797 Main St., Bow Hours vary 360.766.6960

818 Metcalf St., Sedro-Woolley Mon. – Sat 7 a.m. – 8 p.m. Sun 7 a.m. – 2 p.m. 360.855.5012

Iron Skillet’s chicken fried steak ($13.95) will stick with you well past lunch time! It’s an 8-ounce steak, coated with fried chicken herbs and spices, cooked to order and drenched in gravy. Served with hash browns and toast, but go for the biscuits covered in gravy. If you’re going to breakfast there, go all the way!

A trip through Bow always requires a quick stop at the Edison Café for Samish Spuds ($9.50). They’re spice- and fresh-herb-seasoned spuds grilled with mushrooms, onions, spinach and diced tomatoes, garnished with crumbled bacon and melted cheese. Add two eggs cooked to order and toast, then sit back and relax.


Every small town needs a breakfast spot like Hometown Café: Good food at affordable prices! Go for the Belgian Waffle ($7.99), a fluffy waffle that is crunchy on the outside and creamy on the inside. Served with a cooked-to-order egg and choice of bacon or sausage; add fresh berries and whipped cream for $2.99!

The Train Wreck Bar & Grill 427 E. Fairhaven Ave., Burlington Daily 8 – 11 a.m. 360.755.0582

There are those mornings when you just don’t want to hear the kids hollering. For those of us who are likeminded, The Train Wreck Bar & Grill’s their famous morning-after breakfasts. Pair The Train Wreck’s trademark Bloody Mary ($7.99), garnished with asparagus and olives, with the Pulled Pork and Sweet Potato Hash ($10.99) — grilled yams mixed with apple wood smoked pork, peppers, onion, and topped with a cooked-toorder egg. For those desiring less adventure, pair the reliable Train Wreck Toddy ($7) — Woodinville Bourbon, ginger liqueur, and lemon simple syrup  —  with the chicken and waffle ($14.99). Linger over a made-fromscratch buttermilk waffle topped with boneless fried chicken and sausage gravy, a cooked-to-order egg with real maple syrup on the side.


Cynthia’s Bistro

510 Commercial Ave., Anacortes Daily 8 – 11 a.m. 360.588.0653

65 Nichols St., Friday Harbor Daily 7:30 a.m. – 2 p.m. 360.298.8130

Adrift offers fried oysters and trout for breakfast! Your search for a gluten-free breakfast feast is over. Order The Anchor ($13): two organic eggs cooked to order served with a Yukon Gold mashed potato croquette and your choice of toast and Hempler’s pepper bacon, smoked trout fillet, pan fried oysters, hamburger patty or N.Y. Italian sausage. It’s an oyster-andtrout-lover’s dream come true!

Cynthia’s Bistro is a breakfast foodie’s gastronomic dream come true. Vegetarians will enjoy Hanna’s Tofu Scramble ($10.95), a hearty dish of marinated tofu and sautéed vegetables. This delectable dish is accompanied with your choice of sides: roasted potato mash, fresh fruit, or a breakfast salad. For the omnivores in your group, there is the Dutch baby ($10.95), a deep-dish cast-iron-skillet-baked pancake filled with herbs, cheese, and crumbled bacon.

Friday Harbor House 130 West St., Friday Harbor Mon. – Fri. 7:30 – 11 a.m. Sat, Sun. 8 a.m. – 1 p.m. 360.378.8455

Little else shouts cultural diversity than Korean food for breakfast! Bibimbap ($13) is a satisfying dish of Korean fried rice, a slow-cooked egg, sliced beef, and house-made kimchi served in a cast-iron skillet. Breakfast poutine ($15) is a creative twist on an iconic Quebec dish: hot crisp fries, dressed with duck confit, cheese curd, slow-cooked egg and brown butter hollandaise.

Third Street Café 309 S.3rd St., Mt. Vernon Sat. – Sun. brunch 9 a.m. – 3 p.m. 360.542.5022

Third Street Café serves “menu order” weekend brunch, so no standing in buffet lines! First, order a brunch cocktail such as the Skagit Coffee ($6.50), that consists of Valley Shine Benjamin’s Bourbon, lavender honey, house-roasted coffee and whipped cream. Then try the pork belly hash ($12) — it’s the brunch entrée you dream about, with two local organic eggs cooked to order resting alongside a heap of hash with smoked pork belly, poblano peppers, garlic, red peppers, chunky home fries, and a house-made biscuit.

Tweets Cafe 5800 Cains Ct., Bow Fri. – Sun. 9 a.m. – 4 p.m. 360.820.9912

Tweets Café is a reductivist menu restaurant, so the daily menu changes as the kitchen runs out of specific items. Breakfast here is always an adventure and always delicious. Ingredients are fresh, local and seasonal and menu options are always home-made. A popular breakfast favorite is the Brisket Hash ($14) on sprouted rye topped with an egg and garnished with horseradish and house dressing. FEBRUARY 2018 51

© Diane Padys

MENU Need direction? Local menus will help you make dining choices


orth, south, east, west. Those who come to eat here in the nation’s uppermost left corner have dining choices like few others, no matter which direction they take. We are uniquely situated to enjoy nature’s bounty while soaking up spectacular views of where those dishes originated, whether it be the streams and rivers of the Nooksack Valley, the berry fields of northern Whatcom County, the farmlands of the Skagit Valley, or the waterways of the San Juan Islands. Set your gastronomical compass east, and enjoy the sweet buttery texture of salmon or steelhead in Nooksack streams and rivers. North, and you’ll find the nation’s most bountiful raspberry harvest, as well as an abundance of strawberries and blueberries, depending on the month of your picking. Head south to Skagit’s picturesque farms, where the snowcapped Mt. Baker stands in contrast to that patchwork quilt of homegrown produce that is enticing members of a younger generation to trade tech for tractors. Or turn to the west for the crab, clams, and oysters of the San Juans, caught one day and brought to your table the next (or the same day, if you know someone). If locally sourced food is not your thing, this area has familiar fare too. Be as conventional or adventuresome as you like. But whether you are cozying up to pub fare or sampling the latest organic offering, take a minute to look around. No matter where you’ve come from, this is a good place to be.

FEBRUARY 2018 53

Lovitt Restaurant Farm to table Lovitt restaurant is a farm to table restaurant serving a revolving menu of seasonal specialties. Everything from our sourdough bread & crackers to our ice cream & ketchup is made in house. All of our meat is raised in WA state and all of our seafood is wild caught. We have a large bar serving hand crafted cocktails and often feature live music. We can accommodate a variety of diets from gluten free, vegetarian and vegan. We have a separate section for families with a play area for children.


Burger & Beer $10

Eggs Benedict $14

House made sourdough English muffin, house cured ham, hollandaise, potato hash

Farmer’s Market Hash $13

Everything good from the farmer’s market, potatoes, herbs, pepperjack cheese, 2 eggs

Sourdough Blueberry Pancakes $7–$11

Add house cured bacon, sausage patties or 2 farm eggs

BRUNCH/DINNER Garden Salad $8

Organic greens, appel farms sharp cheddar, apple, toasted walnut, honey balsamic, gf

Ceasar Salad $8

Winter Squash Soup $5–7

Local sweet squash dusted with cinnamon, gf


Bourbon club, cinnamon, star anise, cascadia ginger apple shrub, soda

DESSERT Apple Caramel Crisp $750

Served warm with homemade honey vanilla cream

Chocolate Cake $7


Raspberry sauce, homemade sour cream ice cream

Parisenne Gnocchi $21

Lemon Coconut Milk Sorbet $5

Beef Bourguignon $19


Pate e choux dumplings, wild shrimp, house cured ham, spicy daiblo sauce Braised grass fed beef, red wine demi glace, mashed potatoes, candied brussel sprouts

Wild Coho Salmon $23

Apple soy sauce, crispy rice balls, sauteed spinach

Grass Fed Beef Burger $13

Wild Mushroom Stroganoff $18

House egg noodles, cascadia mushrooms, red wine sour cream sauce

Topped with toasted coconut and candied lemon peel, vegan

The Atlantics $10

February 13th 7–10pm

Come celebrate Mardi Gras with the Atlantics, special New Orleans menu

Petunia & the Vipers $12

March 10th 9–12

Ferocious rhythm leaves one with a haunting vibe

Vegetarian Dinner $16

Poutine $8

Handcut fries fried in coconut fat, chicken or mushroom gravy, cheese, can be gf, df


Northstar $8

House spiced patty, sourdough bun, caramelized onions & appel farms gouda, potato hash

Topped with white anchovies

lovitt restaurant

Small version of our regular burger with draft of your choice

We make a wonderful plate of all of our veg side dishes that is gf and colorful




Dinner | Brunch | Happy Hour

1114 Harris Ave.

Attire: Casual

Happy Hour: Tues–Sun 3–6pm

Bellingham, WA

Reservations: Yes

Dinner: Tues–Sun 3pm–Close


Bar: Yes

Brunch Sat–Sun: 10am–3pm

Music: Wed–Sat

northwater Pacific Northwest Inspired Northwater is a full-service restaurant and bar offering locally sourced and sustainable food and drink. Inspired by our beautiful home in Bellingham, influences of the calming ocean and outdoors are reflected in both the Pacific Northwest cuisine and atmosphere. With additional meeting and catering space, accommodating anything form large banquets to a family gathering or date night, our team is dedicated to delivering an experience you won’t forget. Unwind, indulge, and let our friendly and knowledgeable staff take care of the rest.


Risotto Cauliflower $16

Northwater House Salad $5/9

Charcuterie $13

Smoked Duck $22

Fire Roasted Tomato Soup $4/6

Fried Chicken & Waffle $6

Dry Aged Pork Chop $25

Pork pate, soppressata, rotating local cheese, puff pastry chips, olives, and seasoned nuts Savory garlic & herb waffle, sage black pepper maple syrup

Beet Infused Deviled Eggs $7

Coffee roasted bacon jam, dijon mustard yolk mousse

Crab Cakes $14

Parmesan herb polenta, roasted tomato chutney

(gf, df, v) Harissa seared cauliflower steaks, coconut green tea risotto, roasted tomato chutney (gf ) Juniper berry marinated duck breast, white bean cassoulet, haricots verts, natural jus

Ginger, turmeric, coconut milk

EVENTS Chocolate Exploration Dinner $70

(gf ) 12oz. oven roasted pork chop, creamy mashed potatoes, herbed vegetables, apple shallot jus

February 17th 7:00pm

As a part of our Supper Club Series, we are exploring chocolate in many different forms to celebrate valentines day.

NORTHWATER FAVORITES Northwater Flatbread $13


Bacon, bleu cheese crumble, tomato, basil, black olives, candied pecans

Wild Salmon $27

Northwater Signature Burger $13

(gf ) Pan seared with butternut squash risotto, wild mushrooms, goat cheese, herbs, shaved fennel salad

Watercress, beets, goat cheese, pickled fennel, pistachio, citrus vinaigrette

8oz. grass fed beef, blueberry mustard, mayo, tomato jam, house made pickles, lettuce, toasted bun




Breakfast | Lunch | Dinner | HH

4260 Mitchell Way

Attire: Casual

Open 6:30am–9pm

Bellingham, WA

Reservations: Yes

Happy Hour: 2–6pm, 9–11pm


Bar: Yes

All day Sunday FEBRUARY 2018 55

9 Restaurant at North Bellingham Golf Course American With entire from scratch menu, 9 Restaurant isn’t your average golf course eatery. With house roasted meats, hand pressed and seasoned burger, and breads from Avenue Bread, we strive to bring you only fresh, local ingredients. Complete with a wide alcohol selection including 8 rotating beer taps, 2 rotating wine taps, 30+ whiskeys and 20+ tequilas. At 9 Restaurant you’ll surely find something that will keep you coming back for more. Make sure you stop by to try all of our specials & soups.

BREAKFAST Biscuits and Gravy $795

The down-home classic, served with two eggs and sausage gravy

Breakfast Sandwich $550

Egg &Cheddar cheese with your choice of sausage, bacon, or ham, on a English muffin

Breakfast Burrito $895

Eggs, potatoes, bacon, sausage, sour cream, salsa, and Cheddar cheese, wrapped up!

Eggs Benedict (Weekends only) $11

The classic breakfast out, with our made-toorder hollandaise and house potatoes.

Three Egg Omelets $950/$1050

Tournament Burger & Fries $1150

Buffalo Chicken Wrap $1050

Bacon Bleu Burger & Fries $1150

Veggie Wrap $950

Grilled Chicken Burger & Fries

Jay Fury Wrap $1050

Beef patty with sautéed mushrooms, caramelized onions, lettuce, pickles, tapenade. Angus beef patty topped with blue cheese and bacon, tomatoes, pickles onion & lettuce


Deliciously seasoned and grilled, topped with Swiss cheese, tomato, and onion.

Vegetarian Burger & Fries


A homemade meatless patty good enough to make meat-eaters jealous.

Assorted Sandwiches & Fries $695–$1050

Fried chicken, blue cheese dressing, hot sauce, carrots, red peppers & onions, greens House-made hummus and assorted veggies wrapped in a flour tortilla. Fried chicken with spring mix, jalapeño, BBQ sauce and paper jack cheese.

Chicken Strips & Fries $995

Breaded with our seasoned panko breading, served choice of dipping sauce.

Beer-Battered Fish & Chips $1195

Three pieces of cod fillet served with house cut fries and tartar sauce.

Available in veggie, cheese, and ham & cheese. Served with house potatoes or fruit.

Our house roasted meats served on your choice of Avenue Bread with the works!


Appetizers $495–$895

Weddings Prices vary

Turkey Cranberry Wrap $995

Wine Dinners $65 October–March (monthly)

Northwest Burger & Fries $995

All-American burger topped with Cheddar cheese, lettuce, tomato, onions, and pickle.

From wings & nachos, to chicken karaage & hummus plates, we have apps for everyone! House-roasted turkey, cream cheese, cranberry sauce, carrots, red onions, & greens.

EVENTS Our beautiful county side setting with views of Mt. Baker is the perfect Venue

5-course meals with a wine paired with every course! Call for info!




Breakfast | Lunch | Dinner

205 W Smith Rd.

Attire: Casual


Bellingham, WA

Reservations: No




American with a French Twist Come to EAT Restaurant and Bar to meet us, and indulge your passion for food, wine, delicious cocktails, and pastries. Share kitchen stories, listen to hautes cuisine anecdote, learn a few tricks, have fun, listen to some good tunes and laugh with us.


Parisian Burger $18

Petite Charcuterie Plate $850

Handcut House Made Country Pate, Pickled Veggies, Artisan Bread gf

Beef Bourguignon Burger $10 Served on Brioche Bun

Manilla Clams Mariniere $5

Shallots, White Wine, Garlic, Toasted Bread

FROM THE BUTCHER Lamb Bolognaise $19

Natural Ground Lamb, Garlic, Tomato, Thyme, Shallots, Cardamom, Cumin, Fresh Mozzarella Cheese over Penne Pasta

Beef Bourguignon $24

All-Natural GMO Free Grass Fed Beef* simmered in Red Wine Sauce, with Local Root Vegetables and Pearl Onions, Over Smashed Potato and Celeriac Puree

Grilled Half Pound Grass Fed Beef, Brioche Bun, L & T, Brie Cheese, Sautéed Cascadia Mushrooms, Braised Pork Belly, Béarnaise, EAT Truffle Garlic Parmesan Herbs Fries

Grilled Pork Loin $24

Tomato Compote, Demi-Glace, Creamy Garlic Polenta, Seasonal Vegetable Mirepoix

Steak* Frites $22

Grilled New York Sirloin Steak*, Béarnaise, EAT Truffle Garlic Parmesan Fries and Green Salad with Vinaigrette


Pacific Northwest Salmon $24

Crispy Skin-On, over Smashed Celeriac and Garlic Potato Roasted Shallots, Balsamic Glaze, Herbs Olive Oil, Crispy Kale

Lemon Parmesan Risotto $26

Grilled Prawns (3) and Roasted Cascadian Mushrooms

SPECIALS Fish & Chips Tuesdays $15

Crispy Cod and EAT Truffle Fries, Remoulade and Slaw, paired with your choice of Local Crafted Beer

Penne Provencal $18

Local Farms Seasonal Vegetables Medley, Cascadia Mushrooms, Penne Pasta, Tomato, Garlic and Fresh Herb Infused Olive Oil




Dinner | Brunch | HH

1200 Cornwall Ave.

Attire: Casual

Monday–Saturday: 4pm–9pm

Bellingham, WA

Reservations: Yes

Brunch Sat–Sun: 9am–2pm


Bar: Yes

Happy Hour: 4pm–6pm

Music: Live Thurs–Sat

FEBRUARY 2018 57

Chinuk Pacific Northwest Cuisine Located inside the Four Points by Sheraton Bellingham Hotel & Conference Center, Chinuk Restaurant offers delicious Northwest-inspired cuisine in a warm, comfortable setting. Our menu features fresh, locally sourced ingredients, and invites guests to experience breakfast or dinner in a whole new environment.



Chinuk Frittata $16

Club $14

tasso ham, caramelized onions, manchego cheese, arugula, farm fresh eggs, hash browns

Four Points Benedict $16

Bacon, two farm fresh poached eggs , avenue bread english muffin, hollandaise

Caramelized Apple Pancakes $14

local caramelized apples, vermont maple syrup, whipped nutmeg butter

Four Points Breakfast $12

eggs your way, choice of bacon, ham, sausage, hash browns, toast with butter jam

Avocado Toast $8

Avenue Bread whole grain wheat, fresh avocado, tomato, red onion, lemon pepper


House Smoked Short Ribs $24

turkey, ham, bacon, lettuce, tomato, onion, cheddar, toasted sourdough. hand cut fries

Smoked Shrimp Quesadilla $13

cilantro-lime-pumpkin seed pesto. chipotle aioli, housemade slaw

Kobe Burger $14

1/2lb snake river farms kobe, lettuce, tomato, onion, mayo. hand cut fries

Cobb $15

romaine, chicken, bacon, egg, blue cheese crumbles, cherry tomatoes. avocado

Asian Chicken Lettuce Wraps $11

butter lettuce, marinated chicken, spicy-sweet peanut sauce

Jumbo Grilled Prawns $23

marinated sea of cortez shrimp, sriracha sprouts, garlic noodles

Sticky Garlic Wings $12 garlic-soy-ginger glaze

orange-serrano glaze, garlic noodles, House made slaw, sunnyside-up egg

Marinated Skirt Steak $28

soy-ginger marinade, chargrilled, roasted fingerling potatoes, seasonal vegetables

Cod & Chips $14

ipa tempura battered, housemade slaw, fresh cut fries, house tartar

Steak Salad $20

spinach, arugula, watercress, blue cheese, hericot vert, portobello. balsamic

Chicken Satay $18

grilled chicken skewers, garlic noodles, bok choy, red bell peppers. peanut sauce

DESSERT New York Style Cheesecake $8 raspberry coulis, whipped cream

Flourless Chocolate Torte $8 candied pecans, whipped cream

Crispy Calamari $12

lightly breaded, flash fried. soy mustard aioli, sweet chili sauce




Breakfast | Dinner

714 Lakeway Drive

Attire: Casual

Daily: 6am–11am, 5pm–10pm

Bellingham, WA

Reservations: No



B-Town Kitchen & Raw Bar Seafood/Bar & Grill Conveniently located near downtown Bellingham, in the Four Points by Sheraton Hotel, B-TOWN Kitchen & Raw Bar evokes a fun, urban dining experience. True to its roots, B-Town brings you fusion of Pacific Northwest, Asian and Mediterranean influences. Take a sesat at the raw bar and enjoy all the action as our chefs create made to order, fresh Asian influenced tapas made just for you. From shucked oysters, poke, shrimp, and more we promise there is nothing else like this around!


Pacific Oyster, Kumamoto, Miyagi, Kushi, Rockefeller, B-Town Style

Seafood Tower

1 Lobster, 4 Jumbo Sea Of Cortez Shrimp, 6 Chefs Choice Oysters, 6 Mussels, 6 Clams


Ahi Poke`, Salmon Poke`, Veggie Poke`

Seafood Chowder $6/9

thyme, cream, mirepoix, clams, mussels, salmon

Pacific Caesar $20

dungeness crab, prawns, bay shrimp, pecorino romano, mama lil’s

House Salad $12

mixed greens, pomegranate, candied pecans, goat cheese, lemon grass vinaigrette

Crispy Calamari $12

lightly breaded, flash fried. soy mustard aioli, sweet chili sauce

Sriracha Sprouts $8

Cod & Chips $14

Dungeness Crab Cakes $14

Kobe Burger $14


Lobster Roll $20

fresh fried brussel sprouts. tossed in sweet chili sauce two dungeness crab cakes, b-town slaw, togarashi-citrus aioli

Grilled Ribeye $29

12 oz aged ribeye, garlic mashed potatoes, demiglace, bleu cheese crumbles

Jumbo Prawn Scampi $18

two jumbo prawns, fettucine, parmesan, garlic, lemon zest

ipa tempura battered, b-town slaw, fresh cut b-town fries, house tartar 1/2lb snake river farms kobe, lettuce, tomato, onion, mayo. b-town fries cornichons, capers, lemon aioli, avenue bread roll. b-town fries

Jumbo Grilled Prawns $23

gochujang marinated sea of cortez shrimp, sriracha sprouts, garlic noodles


B-(Thai) Curry $28

Ganache Terrine $8

Grilled King Salmon $20

B-Town Bread Pudding $8

clams, mussels, cod, prawns, spicy red curry, seaweed salad, white rice portobello & oyster mushroom butter, seasonal vegetables, steamed rice

rich chocolate, peanut butter mousse, candied hazelnuts, caramel topped with hot buttered rum sauce, candied pecans

Butter Poached Lobster & Garlic Noodles $23/32

half or whole lobster, garlic noodles, scallions




Brunch | Lunch | Dinner | HH

714 Lakeway Drive

Attire: Casual

Sun–Thurs: 11am–10pm

Bellingham, WA

Reservations: Yes

Fri & Sat: 11 am–11 pm


Bar: Yes

Happy Hour Daily: 3–6pm

Music: Sat 8pm–midnight

FEBRUARY 2018 59

The Steak House Fine Dining The Steak House at Silver Reef is the premier location for fine dining in Whatcom County. The multiple awardwinning Steak House offers exceptional service paired with a selection of over 300 different wines. Enjoy elegant dining in an intimate atmosphere while savoring specially selected & naturally aged Prime Steak, fresh seafood, and a variety of custom prepared desserts.



Rack of Lamb $42

Seafood Tower $65

A Towering Display of Snow Crab, Jumbo Prawns, Oysters, & Mussels; Served Fresh

Carpaccio of Beef $11

Served with Truffle Oil, Baby Greens, Artichoke Hearts, & Whole Grain Mustard

Oysters on the Half Shell Market Price

Grilled Colorado Chops Served with a Mint Pesto

Crab-Stuffed Prawns $38

Prime Rib $35/$39

12–16 Ounces, Slow Roasted to Perfection

STEAK 45 Day Custom Dry Aged Bone In NY Strip $65

20 Ounces, Optionally Served Oscar, Steamed Asparagus, Dungeness Crab, & Hollandaise

A Fresh Northwest Selection, (Servers Will Provide the Details)

Filet Mignon $39

Caesar Salad for Two $18

Our Creamy Version of the Classic, Prepared Tableside

Bacon Sautéed Mushrooms $11

Applewood Smoked Bacon & Mushrooms Sautéed in Port Wine

Five Cheese Lobster Macaroni $20 A Rich Casserole of Gruyere, White Cheddar, Fontina, Parmesan, Blue Cheese, & Lobster

SPECIALTY ENTRÉES Steak House Half Chicken $29

Seven Ounces, Delicious When Paired with a Tableside Peppercorn Demi-Glaze

Long Bone Steak $80

28–32 Ounces, Enjoy with a Creamy Roquefort, a Rich & Tangy Blue Cheese Sauce

Baseball Cut Top Sirloin $35

14 Ounces, Optionally Served with a Hollandaise or Béarnaise Sauce

Porterhouse $67

Five Jumbo Prawns Stuffed with Savory Dungeness Crab & Baked in Scampi Butter

Steak and Lobster Market Price

Seven Ounce Filet Mignon & a Cold Water Lobster Tail

Grilled Alaskan Salmon $34

Sautéed Smoked Tomato and Spinach, Topped with Lemon Dill Butter


Layered Housemade Espresso & Vanilla Ice Cream with a Chocolate Cookie Crumb Crust

Chocolate Rockette $9

Molten Chocolate Cake with an Almond Brittle Skirt & Rockette Legs

Cherries Jubilee $9

Each Steak is Aged 28 Days, Broiled at 1800 Degrees, & Finished with Steak Butter

Caramelized Sugar and Cherry Liqueur, Flambéed Tableside with Cherries & Ice Cream

Pan Seared with a Mustard Fennel Sauce




Sunday–Monday & Thursday: 5pm–9pm

4876 Haxton Way

Attire: Semi-Formal

Friday & Saturday: 5pm–11pm

Ferndale, WA

Reservations: Yes

Closed Tuesday & Wednesday



Hundred North New American Hundred North specializes in genuine, seasonal New American cuisine created and prepared by Chef Todd Alan Martin. He focuses on organic local ingredients both wild and from small family owned and operated farms, wild seafood, free range and ethically raised livestock. Our passion for the highest quality of ingredients and best service possible is clear to everyone who dines with us.


Roasted Carrots & Beets $12

Slow cooked carrots and beets, meyer lemon curd, curry-citrus vinaigrette, hazelnuts,

Dutch Blossom $12

Genever, lime, fino sherry, apricot, cardamom bitters

Rabbit Liver Terrine $13

The Five Joaquins $12

Joven mezcal, cold brew, amaretto, orange bitters, house smoked marcona almond

Linda Linda $11

Crop Organic meyer lemon vodka, elderflower liqueur, house-made sparkling tonic

Cappelletti a l’orange $10

Cappelletti apertivo, fino sherry, china china, fresh squeezed organic orange juice

Navigation $11

Empress gin, lemon, maraschino liqueur, creme de violette, rose liqueur

Land of Lotus $12

Lavender infused white rum, coconut, averna amaro, kaffir lime oil

APPETIZER Simple Salad $9

Valley Rabbit Farms liver with aromatic spices, quince mostarda, pickled mustard seed

Grilled Squid $12

Grilled and sliced squid, kohlrabi, onions, orange, peanuts, puffed wild rice, molasses, sherry vinegar

Fried Oysters $13

Fried local oysters with savory oatmeal, carrotbeer cheese, crispy shallots, lemon, fresh yeast

ENTRÉE Confit Rabbit Pappardelle $25

Herb Crusted Leg of Lamb $18

Roast leg of lamb crusted with wild rice & herbs, beluga lentils, roasted sunchokes, celery root puree, & sherry demi-glace

Grilled NY Strip Steak $42

Spanish style potato omelet, deep fried asparagus, savory green onion jam, hazelnut romesco sauce

BRUNCH Death Punch $16

Poached eggs, spiced pulled pork, collards, English muffin, ancho hollandaise

Mushroom Poutine $15

Shiitake & oyster mushroom gravy, poached egg, melted cheese

Tender local rabbit with fresh house made pasta, house cured bacon, kale, onions, dijon cream, breadcrumbs, & parmesan

Eggs in a Basket $16

Ling Cod $34

Stuffed French Toast $15

Pan roasted wild caught Ling Cod with roasted red potatoes & broccoli, hazelnuts & lemon cream

Buttermilk Fried Chicken, BBQ Maple Syrup, Poached Egg in French bread Cinnamon cream cheese, apple-ginger gravy, pumpkin spice whipped cream, granola

Seasonal lettuces in a red wine vinaigrette with pickled vegetables, sunflower seeds,




Dinner | Brunch

100 N. Commercial Street

Attire: Casual

Dinner: 5–10pm Tuesday–Sunday

Bellingham, WA

Reservations: Yes

Brunch: 9:30am–2:30pm Sat & Sun


Bar: Yes FEBRUARY 2018 61

Calico Cupboard Cafe & Bakery An award winning specialty-cafe and famous made-fromscratch bakery featuring breakfast and lunch, vegetarian and farm to table specials, famous cinnamon rolls, pies, cakes and cookies. NW wines, micro beers and espresso. Celebrating 37 years.


Linda’s Brother-in-Law Hash (GF)

Brussels Sprout Hash $1249

Potatoes, eggs, smoky ham, spinach, tomato, mushrooms, garlic, feta and parmesan.

Country style potatoes, brussel sprouts, chili verde, pepper jack, avocado, two eggs.

Roasted Butternut Squash Hash (GF) $1449

Butternut squash, spinach, roasted red peppers, red onion, red potatoes, bleu cheese.

Quiche of the Morning $1299

A french pie with a variety of cheeses, veggies, meat and eggs in a pastry crust.

Calico Grub $1349

Country style potatoes, smoky ham, green peppers, onions, gravy and cheddar cheese.

Skagit Hash (GF) $1399

Broccoli, tomato, spinach, mushrooms, red onion, garlic, crushed red pepper, potatoes.

Country Biscuits & Gravy $1049

Jumbo Biscuit with country sausage gravy. Served with potatoes or eggs.


Huevos Rancheros


3 Eggs, black beans, tortillas, chili verde, cheddar, salsa, sour cream, potatoes.

Popeye’s Delite Scramble (GF) $1249 Eggs, spinach, mushroom, tomato, red onion and swiss cheese.

Cinnamon Roll French Toast $999

Our famous cinnamon rolls made into french toast. Served with a side.

Breakfast Burrito $1299

Italian Sausage & Cheese Scramble (GF) $1349

Calico Benedict $1349

Smoked Salmon Scramble (GF) $1499

Morning Glory Omelette (GF) $1399

Waffle (GF) $1249

Blueberry Cakes $1049

Pesto Focaccia Scramble $1399

Vegetarian Scramble (GF) $1199

Banana Coconut Cakes $1249

Eggs, refried beans, green chilies, jalapeno jack & cheddar. Salsa, guac & sour cream. English muffin, croissant or biscuit with poached eggs, hollandaise & choice of meat. Bacon, avocado, tomato, spinach, cheddar cheese, sour cream and green onion. Griddlecakes with blueberries. Served with fruit, ham, links, bacon or sausage. Three eggs scrambled with broccoli, mushrooms, tomatoes, red onion, spinach, cheddar.


Spicy sausage, green pepper, onion, tomatoes, black olives, and mozzarella cheese. Three eggs, generous amount of cream cheese, local smoked salmon and chives.

Gluten-free buttermilk waffle. Powdered sugar and syrup on top. Served with a side. Eggs, Tomato, feta, spinach, basil pesto, focaccia bread, parmesan and green onion. Griddlecakes with banana and coconut. Banana, coconut, syrup, whipped cream on top.


Mount Vernon: Mon–Fri 7am–4pm, 121 B. Freeway Dr.,


DE C O R U M Attire: Casual

Sat & Sun 7am–4:30pm

Mount Vernon | 360.336.3107 Reservations: Private room

La Conner: Sun–Thur 8am–3pm,

720 South First St.,

dining and large groups

Fri & Sat 8am–4pm

La Conner | 360.466.4451

(Mount Vernon & Anacortes)

Anacortes: 7am–3pm

901 Commercial Ave.,

Bar: No

Anacortes | 360.293.7315

Latitude Kitchen & Bar Waterfront Dining In a world of freeze-dried and processed pre-packaged foods, we strive to be the exception. From our fresh, locally caught salmon and halibut, to our responsibly farm raised products, we believe the ingredients make the dish. Our dressings, sauces and seasoning are all from scratch, with original recipes using these fresh, local products as often as the seasons allow. Coming soon, get the same fresh ingredients at our newest location in Sunset Square.

EAT A LITTLE Avocado Fries (V)

Seared Ahi Salad (GF, DF) $1750


Hand-sliced fresh avocado, dredged in flour & spicy Sriracha-ranch batter.

PNW Baked Oysters (GF) $1690

4 Puget sound oysters, oven baked topped w/ Dungeness crab, hollandaise sauce.

Cilantro Lime Tacos $1390

Marinated flat iron steak thinly sliced, pan seared with lime & jalapeños.

Bacon Wrapped Prawns (GF , DF) $1290

5 jumbo prawns wrapped in smoked bacon, deep fried w/ sambal honey dipping sauce.

SOUPS & SALADS Latitudes Clam Chowder $690/$990

Creamy New England style chowder w/ bacon, ocean clams,celery, onions & potatoes.

Sashimi grade Ahi tuna, pan seared to rare, sliced thin on a bed of greens.

Beet Kale Salad (GF) $1390

Pickled tri-colored beets, baby kale,roasted pumpkin seed & goat cheese.

BURGERS & SANDWICHES Southwest Bean Burger (V) $1390

House made patty w/ black beans, mushrooms, red bell peppers, corn & red onion.

Smash Burger $1650

A Tenderloin & bacon patty stuffed with cheese, onion & jalepeno peppers.

Chicken Avocado Melt


Roasted chicken breast topped w/ hickory bacon, fresh sliced avocado & provolone.

EAT A LOT Fish & Chips Cod $1750/Halibut $2050 Pacific Cod or Halibut, beer battered & crispy fried.

Pesto Prawn Linguini $2490

Jumbo prawns are butter sautéed & simmered w/ house made pesto infused Asiago Cream Sauce.

Butternut Squash Risotto (GF, DF, V) $1890

Classic risotto sautéed with butternut squash purée.

Pan Seared Chicken with Gnocchi $1890

Lightly breaded chicken breast pan seared in olive oil, presented on a bed of potato gnocchi in brown butter sauce with fresh sage, thyme, butternut squash, brussels, & cranberries topped with apple slaw.

GF = Gluten Free DF = Dairy Free V = Vegetarian




Lunch | Dinner | Happy Hour

1801 Roeder Ave,

Attire: Casual

Happy Hour: 4pm–6pm daily in the Bar

Bellingham, WA

Reservations: Yes

Monday–Thursday: 11:30AM–9PM


Bar: Yes

Friday & Saturday: 11AM–10PM

Sunday: 11am–9pm FEBRUARY 2018 63


IN OUR MIDST Washington’s Winter Olympic Roots Embedded in Slopes of Mount Rainier WRITTEN BY MERI-JO BORZILLERI

When athletes from Washington state walk into the 2018 Winter Olympics Opening Ceremony in Pyeongchang, South Korea Feb. 8, they’ll bring a near-century’s worth of local snow sports history with them.

See our Online Exclusive to find how Bellingham’s Angeli Van Laanen, a 2014 Olympian in freestyle skiing, is using her experience to pursue a new career off the snow. Angeli VanLaanen © Sarah Brunson / U.S. Freeskiing


lympians from here have won medals on both snow and ice — remember soulpatched short-track speedskating phenom Apolo Ohno from Federal Way, who won his first Olympic medal by crawling to the finish line after a multi-skater pileup? Ohno went on to win more medals (eight) than any winter Olympian in the nation. (He retired after the 2010 Games.) But when it comes to Washington, skiing has the richest tapestry, with Mount Rainier providing the earliest canvas. At 14,411 feet, the mountain is the highest volcano in the continental U.S., with the most glaciated surface. The snowfall was sometimes so deep you could ski off the rooftop of Paradise Lodge without having to jump. No wonder there used to be a popular ski area at Paradise, rope tow included. The mountain’s legacy grew as one of the nation’s most insane ski races ever, the Silver Skis, was held on the mountain’s flanks — starting at Camp Muir (elevation: 10,080 feet). First one to Paradise wins. Skiers had to avoid falling into crevasses. After a fatality and other casualties, the race was discontinued. The Olympics were a safer route. The inaugural winter Olympics were held in 1924 in Chamonix, France, but Washington athletes did not attend until the 1936 Games in Germany’s GarmischPartenkirchen. The Olympic trials in skiing, for those Games and for 1948, were held at Paradise, proof that Washington state was an important hub in skiing’s national landscape at the time, according to Back in the day, racers dressed like regular people, rather than helmeted aliens in speed suits. The nation’s best skiers raced in long, baggy wool pants and button-up sweaters, hair flying, eyes peering through round, Amelia Earhart-type goggles. They often didn’t even wear a hat, much less a helmet, and raced on wooden skis with leather-strap bindings. In April 1935, sisters Ellis-Ayr and Ethlynne “Skit” Smith of Tacoma won national titles in downhill and slalom at Paradise in the first women’s national ski championships and Olympic tryouts ever held. Olympic ski events were not open to women until 1936, and even then, they were allowed to race in only the alpine events. Nordic competitions (cross-country, Nordic combined, and jumping) were men-only. Don Fraser of Seattle was among five Washington skiers to qualify for the 1936 Games from Paradise. Three years later, he would marry a native Tacoma woman named Gretchen Kunigk. Gretchen Kunigk Fraser would become the first American ...

Sisters Ellis-Ayr and Ethlynne “Skit” Smith

FEBRUARY 2018 65

... Olympic skiing champion when she won surprise gold and silver medals in 1948. Even before that, though, she was a ski celebrity in wartime, using the sport to help wounded soldiers rehabilitate and appearing in famed Mount Rainier ski school instructor Otto Lang’s military training films. She helped found the Flying Outriggers, the country’s first amputee ski club. In the popular 1941 movie, “Sun Valley Serenade,” Fraser was figure skating star Sonja Henie’s “ski double.” Other Washington skiers of that era would qualify for the Games as ski jumpers, soaring high from jumps at Snoqualmie Pass’s Milwaukee Ski Bowl and Leavenworth. Leavenworth’s giant jumps are gone, replaced by “starter” jumps, but photos of the hill in its heyday, with thousands of spectators lining the outrun, remain. Mount Rainier’s ski area closed in the 1970s, but Washington continued to have success on the slopes. Twins Phil and Steve Mahre of Yakima, whose family ran White Pass, won three Olympic medals, including Phil’s gold in 1984, when Seattle’s Debbie Armstrong, a Garfield High alum, won gold also. While no Washington residents are in the running for this year’s Olympic alpine team — Western Washington University’s Breezy Johnson, from Idaho, is an Olympic team candidate — Washington has snowsport athletes of a different type aiming to compete in South Korea — Nordic and snowboarding, along with speedskaters. So sure, root for the U.S. team, but save some lung power for the following Washingtonians too*. 

*Editor’s note: When we went to press, the Olympic selection process was still underway. Tacoma’s Gretchen Kunigk Fraser (second from left)

Historical photos courtesy of Tacoma Public Library.

Drop Everything To Watch Nathan Chen  Figure Skating

Chen, 18, is the first person to complete five quadruple jumps (five rotations) in competition.

Mikaela Shiffrin  Alpine Skiing Called the best female slalom skier in the sport – she won 2014 Olympic gold – Shiffrin, 22, is now a threat in speed events (downhill and super-G) too.

J.R. Celski  Short-Track Speedskating Washington tie: from Federal Way Cool fact: After 2010 Games, collaborated on a documentary on Seattle’s hiphop scene that included the not-yet-famous Macklemore and Ryan Lewis. Three-time Olympic medalist grew up at the same rink as an older Apolo Ohno, winner of more Winter Olympics than any other American. He currently holds the 500-meter world record (39.937 seconds). In a crash at the 2010 Olympic trials, his skate blade sliced into his leg, requiring emergency surgery, 60 stitches and five months’ recovery time. In a near-miraculous comeback, he won two bronze medals in Vancouver. He added a silver in 2014. Photos © US Speedskating, Alienfrogg (left) | Melissa Majchrzak (right)

Lindsey Vonn  Alpine Skiing

The world’s winningest female skier, with 78 World Cup wins, is closing in on the men’s all-time mark. Won gold and bronze in 2010, then missed 2014 Games with injuries.

Gus Kenworthy  Freestyle Skiing Won silver in 2014 and warmed hearts when he adopted Russian stray dogs and brought them home. Became a hero to LGBTQ community when he came out as gay in 2015.

Chloe Kim  Snowboarding

Qualified for 2014 Games but was too young. Now 17, she is the daughter of South Korean immigrants and a favorite to medal.

Maame Biney

Short-Track Speedskating Just 17, she is the first black female speedskater to make the U.S. team. Her family raised a “Kick some hiney, Biney!” sign during trials.

Alex and Maia Shibutani  Figure Skating

Aaron Tran  Short Track Speedskating Washington tie: from Federal Way Cool fact: A surprise to make the Olympic team, he skated the races of his life at December trials Tran attended the same middle and high school (Todd Beamer) as J.R. Celski, who is six years older, and remembers seeing Celski give a presentation at a school assembly. Tran works as a sales associate at Dick’s Sporting Goods, which has a flexible work program designed for Olympic hopefuls. Photos © US Speedskating, Alienfrogg (right) | Melissa Majchrzak (left)

The “ShibSibs” (brother and sister) have won three world championship medals in ice dancing.

Elana Meyers Taylor  Bobsled First U.S. woman to win a world championship, she is a two-time Olympic medalist.

Tara Lipinski and Johnny Weir  Figure Skating Commentators

Former skating stars who can dish. Between Weir’s flamboyance and Lipinski’s feistiness, they’re a pair to watch. FEBRUARY 2018 67

Western student Breezy Johnson Has an Olympic Hill to Climb WRITTEN BY MERI-JO BORZILLERI


he numbers are working against Breezy Johnson. She’s a U.S. skier in downhill, the fastest and most dangerous of all alpine events, where competitors reach speeds of 80 mph. Johnson, from Victor, Idaho, near ski mecca Jackson Hole, is a sophomore at Western Washington University, where she attends school part of the year while trying to make the 2018 U.S. Olympic team. Johnson has a hill to climb, trying to squeeze onto a roster when the women’s speed team is the deepest in its history. It has two once-in-a-generation skiers in superstars Lindsay Vonn and Mikaela Shiffrin, both of whom are locks to make the team. In addition, there’s four-time Olympic medalist Julia Mancuso, who skis best when the spotlight is brightest. Three others on the squad have been on the World Cup medal podium, says Johnson, who hasn’t — though she has six results in the top 16, all happening last season. She has yet to crack the top 20 this year. “That’s tough when you’re looking at trying to qualify for a four-man roster for the event (downhill or super-G).” Still, she sees a silver lining. “It’s also great because you have amazing people to train with — mentor with and who support you. It’s very much a double-edged sword.”

Photos © Renee Glick courtesy of Darigold

Johnson had a breakout season last year, when she zoomed to the national “A” team, with the nation’s best skiers. That also meant more sponsors and less stressful time spent fundraising for travel expenses. She figures she has raised about $60,000 in a calendar year. Still, even at the top level “they don’t shower you with money. If I was ranked 18th in football, think about how much more” that would be, or even women’s tennis, she said. “As tough as (fundraising) was, it was a great way to meet people who were passionate about me and helped me move forward.” Johnson likes that, at Western, she can take a full break from skiing (she’s never skied Mount Baker) and dive into her studies. Because of training, she attends only spring quarter, meaning it will take a while to get her degree. No matter. Like her ski career, she’s in it for the long haul. “The Bellingham community has been awesome and the Western community has been super” about supporting her and being flexible and accepting. While the odds are long to make the 2018 team, she has another number that’s actually in her favor: her age, 22. She is one of the youngest on the team. As for the Olympics, if not this year, then 2022. “I always wanted to go, so that’s a huge deal to me to join that kind of cool club. Also, I am hoping to have a long and illustrious career in ski racing.” 

© Reese Brown

© US Ski & Snowboard

Sadie and Erik Bjornsen  Nordic Skiing Washington tie: from Winthrop

Sadie is part of a talented, tight-knit women’s squad with a solid chance to win the first women’s Olympic cross-country ski medal in U.S. history. Erik is less likely to medal in South Korea, but his future is bright. The two were part of a three-person Methow contingent to make the 2014 team.

© Steven Earl

Cool fact: Sadie and brother Erik grew up racing in the storied Methow Valley’s Nordic program, where they had a ski trail outside their back door

Vic Wild  Snowboard Racing Washington tie: from White Salmon Cool fact: Racing for Russia, won two gold medals in the last Olympics in Sochi Wild left the American team after the 2010 Games when it shut down the snowboard racing program. He now lives in Moscow with his wife, Russian snowboarder Alena Zavarzina, who won bronze in 2014. It is not certain whether Wild and Zavarzina will compete in Pyeongchang after the Russian team was banned because of a doping scandal. Individual Russian athletes who are ruled eligible may compete under a neutral flag. Photo Courtesy of Vic Wild

FEBRUARY 2018 69




Jack & Michelle Johnson


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HABITAT Home Remodel Tips and Tricks · Featured Home

San Juan Home at the Boathouse WRITTEN BY MERI-JO BORZILLERI


his sunlight-speckled home on the west side of San Juan Island was not only built with the lot’s topography in mind — it steps down with the slope — but with unusual purpose. Owners set out to have it constructed with 100 percent American-made materials, right down to screws, bolts, fixtures, even toilet parts. They got close — some electronic components were the only item that could not be obtained, said architect David Christensen, who also helped the home meet top-level environmental and sustainability standards. The effort was timeconsuming, but, like cookies, the best things are often homemade.  Architects | AIA Christensen Design Management, Bellingham and Bob Ross, AIA Ross Architecture, Anacortes Builder | S&S Construction, Friday Harbor Interior Designer | David Christensen, with owner Photographer | David Christensen Structural Engineer | DVDT Engineering, Inc., Lynden … continued on next page

HABITAT Featured Home

With so many windows, most designed with a water view in mind, reflective surface coating (solar glazing) helps minimize fading to household fabrics and provides a more energy-efficient home.

Railings were carved with a special router to reflect the waves in the carpet’s design, portraying water’s movement. 72 BELLINGHAMALIVE.COM

Window frames and doors were constructed of native materials, like clear vertical green fir. Owners wanted the home’s entry stairs to feel open and airy.

An open floor plan helps traffic flow to kitchen, living, and dining rooms.

FEBRUARY 2018 73



Bellingham Interior Designer’s Mission: Create A “Nest” That Fits WRITTEN BY JENNIFER RYAN | PHOTOGRAPHED BY DEBBIE SCHWAB PHOTOGRAPHY


ne of the first things a potential client will ask me is “What is your design style?” My answer to that is always: “It’s not my style that is important, it’s my job to figure out what your style is!” This can be traditional, industrial, French country, farmhouse, modern, to an eclectic mix of any or all the above. Our homes are our most intimate spaces, the place where we unwind, entertain, grow up, find sanctuary and connect with the people closest to us. It is my job as a designer and contractor to look into my clients’ lives and how they live, and then best determine how to create that “nest” for them. Just as you want to feel comfortable in your own skin, you should feel the same in your home. 74 BELLINGHAMALIVE.COM

Every job is different for me. You have the owners’ personalities, the era of the home or condo, the way they live, if there are children or pets in the mix, and their individual style, and of course, the budget. They are all factors that I have to work with when coming up with the best design I feel reflects any particular job. I make decisions, give advice and try to push my clients out of their comfort zone daily, but change can be intimidating for anyone. It’s my job to provide enough information and inspiration to gain my client’s trust so that we can move forward with decisions that will ultimately lead to the perfect finished product. It is my goal that the process is fun as well as rewarding for all involved.

I have had the honor of working with some amazing clients and their families these past years, from a client wanting to make their lake house bathroom seem bigger, an 11-year-old’s hideaway-turned-Lego room, a new build with clients living out of state, a basement “lounge,” a teenager’s game room, the ultimate dog wash, bathrooms with a true European flair, to a farmhouse kitchen on a tight budget, and many more. I hope my stories here will provide ideas and inspiration for those embarking on their own projects, and that my experience can help people make their home a place of comfort and style — a “nest,” that, at the end of the day, they are happy to come home to. 


BEST PROPERTIES ON THE MARKET This month: IDEAL PLACES FOR FRIENDS AND FAMILY. Whatcom county is an ideal place to call home and we are lucky to live here. Friends and family visit and the next thing you know, they are looking for their own place to call home. Here’s a few tips on what makes these properties the perfect solution to finding your next home!

1.  SEMIAHMOO  Ready to down size but not quite ready to surrender your complete independence? This St. Andrews Cottage with expansive deck and sunny western exposure answers the question on how to “age in place”. Creative single story design with enjoyable living space captures the natural beauty of the private location. $419,000, 5661 Sanderling Way 4C, Semiahmoo 3 Beds, 2.25 Baths, 1,800 SqFt, MLS# 1192921

Vancouver Blaine | Semiahmoo


2.  SEMIAHMOO  You couldn’t ask for a better design or location than this. All main floor living with comfortable and generous living spaces with an emphasis on ambient light. Add to that a protected double wide fairway view and two separate private guest suites. A quality build from the Pella windows to the solid wood interior doors, this home offers amazing value. $649,000, 8745 Wood Duck Way, Semiahmoo 3 Beds, 3.75 Baths, 3,768 SqFt, MLS# 1153458


 SEMIAHMOO  The ultimate lifestyle change for you, the kids, and the dog! This classic estate style home, think “street of dreams” won’t break the bank but will deliver on exquisite quality, design and finish. Kids can roam the neighborhood— biking trails surround the community. Safe and secure — Cash in on the crazy big city real estate feeding frenzy — buy an incredible property for a fraction of value and bank the rest for retirement!

$799,950, 8790 Goshawk Rd., Semiahmoo 4 Beds, 3 Baths, 3,755 SqFt, MLS# 1115416


Whatcom County...Even when it rains, I shine! Managing Broker 360-815-4718 FEBRUARY 2018 75




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DINE 8 Great Tastes · Dining Guide · Mixing Tin · Sip



or 111 years, Lynden Dutch Bakery has been serving communities north of the greater Seattle area. Originally, the bakery made and distributed bread for most people living north of Everett. As co-owner Chad Simmons said, the shop began as a subsistence establishment. One hundred years ago, there weren’t many choices when it came to where you … continued on next page

… got your bread in this part of the state. Today, the Lynden Dutch Bakery has moved from the market of necessity into that of decadence. The small shop is decorated with shelves of traditional Dutch pastries like oliebollen and speculaas in addition to crowd pleasers like donuts, scones, and pies. Similar to other Lynden Front Street establishments, the shop has an air of familiarity between customers and employees. “It is an institution,” Simmons said. While Chad and wife Julee have owned the shop for only the last three years, the Lynden Dutch Bakery has become a staple of the community since it opened in 1907. The longevity of the shop is rooted in the commitment to following a scratch made process. While technology has certainly advanced since 1907, the bakery has kept many of its recipes and baking processes the same. “We make the very best with the best ingredients,” Simmons said. The shop is named the best bakery in Lynden by TripAdvisor and has been named by the Seattle Times as one of five worthstopping-for pies in western Washington. Guests of Lynden Dutch Bakery will have a hard time picking just one sweet treat. Options include pies, donuts, fritters, cakes, and seemingly countless more. The wide variety of scones are some of the shop’s most popular items, Simmons said. “I hated scones before I started coming here.” Rather than the dry, hard biscuit-like pastry many people are used to, Lynden Dutch Bakery’s “soft scones” are light and moist. While a delightful addition to a cup of coffee, the scones don’t require any coffee dunking to get through. The raspberry white chocolate scone is the most popular and a good place to start when visiting the bakery. A more traditional Dutch option is the oliebollen, which literally translates to “oil sphere.” “Oil sphere” might not sound tasty, but it sure is delicious. The treats are essentially a Dutch donut, but without the American-style size and shape. Lynden Dutch Bakery also has options for visitors missing their sweet tooth. Breakfast items like eggs, bacon, and breakfast sandwiches incorporate in-house made bread and bagels. The shop pours a Fidalgo Coffee Roasters speciality 78 BELLINGHAMALIVE.COM

breakfast blend. Incorporating, as well as supporting, other local businesses is important to the Simmons. Fruit pies use berries grown just a few miles from the shop, and the owners sell many of their pastries to local businesses for wholesale. Espresso stands like Cruisin Coffee sell Lynden Dutch Bakery products. “Having a business that has been here for so long brings people together for generations. I don’t even claim ownership here, I’m just trying to keep us competitive,” Simmons said. Beyond inviting visitors in for an afternoon treat or as a stop on their morning commute, Lynden Dutch Bakery caters for events, weddings, and company parties at a reasonable cost. From an intimate birthday celebration to a wedding for 600, the shop is equipped to fill the order.  421 Front St., Lynden 360.354.3911 |

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

SAN JUAN DOE BAY CAFÉ American 107 Doe Bay Rd., Orcas Island 360.376.2291, Whether you’re heading toward the San Juan Islands or don’t mind taking a trip for an unbelievable meal, be sure to make reservations at the ever-popular Doe Bay Café. Owners Joe and Maureen Brotherton have stuck to their philosophy of taking good care of their visitors by providing world-class seafood and vegetarian dishes. Choose from breakfast, lunch, and dinner selections such as Huevos Rancheros with free range, organic over-easy eggs with black beans on griddled corn tortillas, Goat Cheese French Toast, or the Pan Roasted Troller Point King Salmon.   VINNY’S Seafood 165 W. St., Friday Harbor 360.378.1934, Ciao! Vinny’s welcomes diners to their Friday Harbor Ristorante, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire to serve simple, gourmet Pacific Northwest seafood, and modern comfort Italian. Appetizers of Fior de Latte — a caprese salad — and mushroom medley (mushrooms with a Marsala demi-glace and cambozola cheese) are perfect for sharing and leave space for a summery Capellini Mediterranea (prawns and clams in a light white wine and olive oil sauce). As well as a good selection of pastas, Vinny’s has seafood and meat entrées, many of them traditional favorites like Veal Marsala and Chicken Picatta. The cocktail list includes old favorites and some fun offerings like the Crantini and a rhubarb margarita. Top off a meal with crème

brûlée — a light, room-temperature custard topped with a layer of burnt sugar.

Dining Guide


DAD’S DINER A-GO-GO American 908 Commercial Ave., Anacortes 360.899.5269

SKAGIT ANELIA’S KITCHEN Polish 513 South 1st St., La Conner 360.399.1805, A welcoming atmosphere, local food prepared with care, and great music make Anelia’s Kitchen & Stage a must-visit. The more than 25 house-infused Polish vodkas and myriad of local beers on tap will make you wonder why you didn’t visit sooner. Na zdrowie!   BASTION BREWING COMPANY American 12529 Christianson Rd., Anacortes 360.399.1614, On the Bastion Brewing Company menu you’ll find classic salads like Cobb and Garden, no fuss burgers that can be gussied up with an array of add-ons including roasted jalapeños, onion straws, pineapple, and crispy chicken wings drenched in your choice of sauce. I ordered a fried fish sandwich with a side of onion rings. The food arrived to my table quickly, impressively quickly. Even more impressive was the quality of this fast-made food. Hot, crispy onion rings accompanied the equally crisp fried fish. A soft bun held the sandwich together. Biting through the Pankocrusted exterior revealed a succulent, flaky fish filet. Sandwich toppings were meant to complement the fish: fresh lettuce, tomato, onion, tangy pickles, and unassuming melted Swiss cheese. Halfway through the soft bun gave way, turning my sandwich into a fivenapkin sort of meal in the best way possible.   CALICO CUPBOARD American 901 Commercial Ave., Anacortes, 360.293.7315 720 S. 1st St., La Conner, 360.466.4451 121-B Freeway Dr., Mount Vernon, 360.336.3107,

GREEK ISLANDS RESTAURANT Greek 2001 Commercial Ave., Anacortes 360.293.6911 Some of the very best Greek food in our area, Greek Islands does not disappoint. Enjoy favorites like moussaka and souvlaki from the versatile and excellent menu. The food is incredible, the service warm, and the restaurant is inviting.   SAKURA JAPANESE STEAKHOUSE Japanese 1830 S. Burlington Blvd., Burlington 360.588.4281, Professional Teppan Yaki chefs take you on a journey of delicious and interactive dining at Burlington’s Sakura Japanese Steakhouse. Using the freshest ingredients and perfect seasonings, they stir-fry your meal right before your eyes, creating a fabulous feast. Choose from steak and chicken to salmon and shrimp; each meal is served with soup, salad, rice, and vegetables. If it’s sushi you crave, they also offer a full sushi bar for even the most discriminating taste buds.

Since 1981, Calico Cupboard has been serving the purest, most heart-healthy, and high-quality ingredients. Made with freshly milled, organically-grown, whole grain and unbleached flour, the cafe aims to promote its local farmers and gratify your body in the process. Sit down for breakfast or lunch, or just order from the bakery and grab an espresso to go. From cream puffs to eclairs to gluten-free berry crisp to cinnamon rolls — the bakery more than satisfies your sweet tooth. On weekend mornings, there may be a wait. However, the food is worth it — with options ranging from omelets to hashes to focaccia sandwiches to burgers. Calico Cupboard will leave you full, but feeling homey, healthy, and happy.

Anything off the menu is sure to please, but Dad’s Diner’s Texas Philly is a spicy, flavorful take on the classic Philly cheesesteak. What makes Dad’s spins on classic dishes so enticing is owners Fletcher McLean and Neil Stuchal essentially took one-note classics, like the Philly cheesesteak sandwich, and layered in more flavors. Bite into the thick Texas toast sandwich and you’ll taste the well-seasoned roast beef, a hint of spiciness from jalapeño, creamy melted cheese (go with the Jarlsberg), and rich umami from a touch of brown gravy mixed in at the end. Sautéed bits of onions and green peppers make an appearance as well, adding hints of sweetness. It’s anything but one-note, making it a step up from the classic dish.

TAQUERIA LA BAMBA Mexican 2222 Riverside Dr., Ste. 850, Mount Vernon 360.424.0824 Off the road and inside a small plaza sits a little gem — a family-run, low-key Mexican restaurant. Taqueria La Bamba offers authentic taco truck food in a sit-down restaurant. The salsas are spicy, full of flavor and made in-house. They serve four salsas and the one you presume to be the mildest, the Pico de Gallo, is the hottest, but one of the best tastes to add to your dish. Try the tostada with your meat of choice and enjoy the sides of roasted jalapeno (more spiciness!) and grilled onions. It’s delicious, satisfying, and costs less than $4. If you’re looking for authentic Mexican

FEBRUARY 2018 79

food at a low price, eat here and you won’t be disappointed.   VAGABOND STATION Southern 2120 Commercial Ave., Anacortes 360.421.4227, Vagabond Station is known for its mostly Southern-style menu with a few curveballs. Dig into a pink and cold prime rib sandwich, a meat-lovers dream that is difficult to find in this day of well-done meat. Try a bowl of hearty chili, or a wiscuit — biscuit dough cooked in a waffle maker. Of course, there’s crispy fried chicken and waffles, and their signature sandwich, the Yard Bird: chicken, cheddar cheese, and gravy piled onto a fresh, fluffy biscuit.

Locations in Bellingham, Lynden, & Everson!


7 Bellwether Way, Bellingham 360.527.3473,

4260 Cordata Parkway #107 Bellingham | 360.756.5055 Friday & Saturday 11am - 12pm | Sunday - Thursday 11am - 10pm

Anthony’s Hearthfire Grill serves the same quality food we’ve come to expect and love from Anthony’s other restaurants. The Hearthfire menu speaks to the everyday eater, not just the special occasion treat of Anthony’s. Seasonal items, like peaches or huckleberries in the summer, complement salads, entrees, and drinks. Steaks, seafood, and items on the Woodfire rotisserie round out the selections.

e of th







714 Lakeway Dr., Bellingham 360.671.1101 If fresh shellfish is your gastronomic highlight, you’re in the right place at B-Town Kitchen, in the former Poppe’s 360 space. The Seafood Tower for Two ($55) offers plenty to sample; items from the Small Plates menu, like thick hand-sliced strips of Calamari Steak ($12), make terrific appetizers or adult beverageworthy snacks. For an entrée, the Double R Ranch Ribeye Steak (22-ounce $42, 11-ounce $26), is sauced with Oyster Mushroom demiglace, and served with sides of fresh seasonal vegetables and togarashi red potato mash.   CAMBER COFFEE Coffeehouse, American 221 W. Holly St., Bellingham 360.656.5343, Camber is more than a coffee shop. Customers can decide to order at the counter for a quicker bite, or enjoy table service for a more traditional restaurant experience. Throughout the day customers will find a full menu for breakfast (or brunch depending on your wake up time), lunch, and dinner. The food is best


Dining Guide described as “new American comfort.” Breakfast items include hearty favorites that are given an upscale facelift, like buttermilk waffles made with whole grains and served with European butter — richer than the American version. The lunch and dinner menu features a half-roasted chicken with summer squash and fennel.


From a simple yet elegant egg breakfast to wild-mushroom-stuffed chicken, the menu is a delightful and modern take on the classics. With a full wine bar, an in-house baker, and fresh, local ingredients, The Fork at Agate Bay provides a sophisticated twist on Northwest dining.

HOMESKILLET American CIAO THYME ON THE SIDE CAFE Lunch 207 Unity St., Bellingham 360.733.1267, For those who have experienced Ciao Thyme’s gourmet dinners and cooking classes, the new Ciao Thyme on the Side Café is a welcome addition to the delicious work of Jessica and Mataio Gillis, owners of Ciao Thyme catering. As with everything Ciao Thyme does, ­ingredients are fresh, local, and in season. Choose soups, salads, and sandwiches a la carte, or create a plate with a selection of all three for a hearty and satisfying lunch.   FIAMMA BURGER All-natural Burgers 1309 Railroad Ave., Bellingham 360.733.7374, One word speaks volumes about Fiamma Burger: variety. With six different patty types (including homemade veggie, bison, and salmon) and more than 17 menu options, there are endless possibilities for a burger masterpiece. You can even get a “burger in a bowl,” served without the bread. And with extra things to add on like fire-roasted green chiles or a scoop of chili, it could take a long time to find your perfect creation. All burgers are served on a fresh-baked egg bun, with crisp lettuce, and all the usual fixings. Spice it up with chipotle ketchup, spicy mustard, or curry mayo, then cool it down with a beer or milkshake.

521 Kentucky St., Bellingham 360.676.6218 Owners Tina and Kirby named their restaurant after one of their favorite lines in the movie Juno, when the main character calls a store clerk “homeskillet.” The skillets on their menu came afterward, but are now one of the eatery’s most popular items. A small skillet is filled with perfectlyfried potatoes, eggs, and toppings you choose. Try Tina and Kirby’s personal favorite: the poutine, home fries smothered in traditional gravy, topped with fried eggs, and cheese. Homeskillet can’t be beat with its friendly service, colorful atmosphere and ultimate comfort food.   KEENAN’S AT THE PIER Northwest, American & Seafood

804 10th St., Bellingham 360.392.5510, Casual yet elegant. Keenan’s at the Pier, located inside the Chrysalis Inn & Spa in Fairhaven, features fresh, local cuisine and a full bar. Keenan’s highlights the beauty and style of the Pacific Northwest with fresh ingredients that are seasonal and regionally sourced. Enjoy Bellingham Bay views from every table where breakfast, lunch, happy hour and dinner are served daily. Brunch on Sundays. Reservations are highly recommended.



2530 N. Shore Rd., Bellingham 360.733.1126,

133 E. Holly St., Bellingham 360.738.8824

As unassuming as they come, The Fork at Agate Bay is a quiet retreat of fine food and wine only a short drive down the east side of Lake Whatcom. Be careful not to be fooled by its quaint exterior; inside you’ll discover a surprisingly upscale atmosphere warmed by a welcoming and rustic charm. Opened in June 2009, it has gained recognition as one of Bellingham’s best restaurants, emerging as a favorite for food connoisseurs.

Little Cheerful is a bustling breakfast spot. This popular restaurant is a place where customers can enjoy a mouthwatering meal over conversation or the newspaper. Located on a corner in the middle of downtown Bellingham, the cafe has maintained its popularity through the growth of breakfast cafes in the area. Little Cheerful has something on the menu for everyone, even the picky eater: gluten-free, vegetarian,

CULINARY EVENTS Chinese New Year Dinner February 6, 6:30 p.m. Usher in the Year of the Brown Earth Dog with dishes masterfully prepared by Chef Robert Fong. Razor clams, Beijing duck and Sichuan peppercorn lamb are but a few of the dishes prepared for the New Year’s table. Few other opportunities exist for such a tasty and fulfilling way to enter into the new year. Downtown Co-op Connections Building 405 E Holly St., Bellingham

New Orleans Dinner February 8, 6 p.m. Chicken Andouille, Gumbo and Cajun Fish Po’ Boys line Ciao Thyme’s dinner table for its celebration of Mardi Gras. Enjoy shrimp and grits alongside a bottle of wine as New Orleans’s jazz plays all evening. Why fly all the way to New Orleans when you could sit, sip and dine here in high-quality Southern style? Ciao Thyme Commons 207 Unity St., Bellingham |

Valentine’s Gustatory Rapture February 14–17 For those in search of a romantic evening, look no further than Coho Restaurant in Friday Harbor. Chocolate Teddy Bear truffles, roses, wine and a five-course meal make for a charming Valentine’s Day dinner with your loved one. The Coho Restaurant 120 Nichols St., Friday Harbor |

Cheesemaking February 25, 2 p.m. Considering the passion many hold for the various cheeses of the world, it would seem likely that anyone would jump at the opportunity to make their own. Even if you’re dairy-free, you’re more than welcome to join in an afternoon of cheesemaking, recipe-exchanging and culinary fun at the Anacortes Food Co-op. Anacortes Co-op 2308A Commercial Ave., Anacortes FEBRUARY 2018 81

vegan and omnivore. A specialty for which Little Cheerful is well-known is its eggs benedicts — specifically, its Crab Cake Benedict. The dish contains two perfectly browned crab cakes atop toasted whole wheat English muffins served with poached eggs and homemade hollandaise sauce, and avocado slices and the cafe’s famous potato hash on the side. If you are craving eggs benedict, Little Cheerful is for you. Side note: cash only, no cards allowed.

EAT Restaurant and Bar Mon Dieu (My God) Ingredients: Captain Morgan’s rum, maple, lime, topped with BelleWood Acres Cider, $11

LYNDEN DUTCH BAKERY American 421 Front St., Lynden 360.354.3911, Guests of Lynden Dutch Bakery will have a hard time picking just one sweet treat. Options include pies, donuts, fritters, cakes, and seemingly countless more. The wide variety of scones are some of the shop’s most popular items. It also has options for visitors missing their sweet tooth. Breakfast items like eggs, bacon, and breakfast sandwiches incorporate in-house made bread and bagels. The shop pours a Fidalgo Coffee Roasters specialty breakfast blend. Incorporating, as well as supporting, other local businesses is important to the owners. Fruit pies use berries grown just a few miles from the shop, and the owners sell many of their pastries to local businesses for wholesale.   MAGDALENAS Crêperie, European

© Kate Galambos

1200 10th St., Ste. 103, Bellingham 360.483.8569,


ucked on the corner of East Chestnut and Cornwall in downtown Bellingham, EAT Restaurant and Bar is surprisingly upscale for its unassuming location. The cuisine is modern French with a strong emphasis on keeping the menu local and seasonal. For those looking for an elegant spot to grab a happy hour beverage after work, EAT delivers. Add a cheese plate and some people-watching to your cocktail and you’ll feel as French as Proust. The Mon Dieu, or “My God,” greets with an initial sweetness of BelleWood Acres cider and maple.


Although, the hint of lime keeps it fresh, tart, and well-balanced. Add Captain Morgan and you’ve got yourself a cocktail that fits well with any fall or winter evening. Enjoy an easy afternoon in the restaurant’s cafe-like atmosphere with a good book or check out live music every Friday and Saturday night. EAT offers happy hour from 4–6 p.m. Monday through Saturday and 9 p.m. to close Friday and Saturday, and offers a wide array of discounted small plates and drinks.   — Kate Galambos 1200 Cornwall Ave., Bellingham 360.306.3917 |

Paris, London, New York, Vancouver, and Bellingham have them. Little shops where the aromas of sweet and savory crêpes, custom sandwiches, and hot soup du jour fill the air. With a formidable selection of crêpes, it’ll take more than one trip to decide which is better, sweet or savory. But at this eatery, it is criminal to pass up the sweet little numbers filled with velvety smooth vanilla-flavored cream cheese, white chocolate, and your choice of fresh fruit. A crêpe option for every crêpe crave.   NORTHWATER Regional NW 4260 Mitchell Way, Bellingham 360.398.6191, From breakfast to late night dinner, Northwater’s 185-seat restaurant features Pacific Northwest dishes made from locally sourced and sustainable ingredients. We found the restaurant’s wait staff to be personable and enthusiastic, and eager to answer our queries about ingredient sources and what desserts they’d recommend. Executive Chef Christy Fox has created a diverse menu of classic dishes with a twist, like the Seafood Sausage Corn Dogs with blueberry mustard ($9) — sweetfrom-the-citrus cornbread and spicy from the mustard. Try the Fried Chicken and Waffle ($5), featuring savory flavors of garlic and herbs drizzled with a pepper syrup. Fox’s 25 years’ experience as a chef have been rich. She has a thorough knowledge of regional cuisine



magine a crispy fried-chicken breast atop a fluffy biscuit, covered with melted cheddar cheese, and smothered with gravy. The Yard Bird sandwich is everything you didn’t know you were missing and it’s available at Vagabond Station in Anacortes. Until recently, Vagabond Station was a food truck specializing in Southern-style food: chicken and waffles, fried pork ribs, and Hoppin’ John (Southern peas and rice dish). Owners Lori and Michael Hayes opened the truck on September 28, 2015 with the intention to one day convert the business into a brick-and-mortar restaurant. “One day” became September 28, 2017, when they opened the doors to a permanent location on Anacortes’s Commercial Avenue. The couple “wanted to serve food you couldn’t find in Anacortes. We’re all about being different.” They’ve been successful. The Hayes have a combined restaurant background of almost 50 years. The friendly, down-to-earth couple are the type you could chat with over beers for hours while they happily describe what sets them apart. First off, all the ingredients are fresh. There’s only one small chest freezer that holds “ice cream, Jager, and martini glasses. That’s it.” The Hayes know their priorities. An arcade in back keeps energetic customers occupied while their food cooks. Kids are welcome until 10 p.m., so parents can take their time enjoying a locally crafted beer. Vagabond’s beer menu serves brews from Skagit County and surrounding counties. North Sound’s IPA is always on one of the four taps and the other beers are mostly cans, with the exception of two bottled. In a town where most places shut down by 9 p.m. and watering holes close their kitchens by 10, Vagabond stands out once more by serving food until midnight. The Southern-style menu has a few curveballs, so there’s something for everyone. Dig into a pink and cold prime rib sandwich, a meat-lovers dream that is difficult to find in this day of well-done meat. Try a bowl of hearty chili, or a wiscuit — biscuit dough cooked in a waffle maker. Vagabond Station reluctantly added burgers after repeated customer requests, so how do the Hayes stand out? By using hand-formed, chuck-brisket, short-rib patties. It’s a juicy meat patty that’s a step above regular ground chuck, without entering the gamey realm of buffalo or elk. Try it on the M4 Sir Burger, named after Michael. The chuck-brisket shortrib patty is topped with chopped jalapeño, onion, garlic, and bacon that have sautéed together. Spicy-cool Sriracha crema finishes the burger. Served on a soft pretzel bun alongside crispy, thinly hand-cut fries, the burger is savory, spicy, with a hint of sweetness. Different and delicious, Vagabond Station nailed it.  2120 Commercial Ave., Anacortes 360.421.4227 |




Walla Walla Wine Becomes a Growth Industry WRITTEN AND PHOTOGRAPHED BY DAN RADIL


he explosion of wineries in the Walla Walla Valley mirrors the impressive growth of wineries in Washington state. How impressive? Consider this: According to the Washington Wine Commission, there were 163 wineries statewide in the year 2000. Today the state boasts over 900 total wineries… and nearly 125 of those are located in the Walla Walla Valley. The Walla Walla Valley has a rich agricultural history, but today’s wine grape industry didn’t really begin taking shape there until the mid-1980s.

THE WALLA WALLA VALLEY APPELLATION Designated by the federal government, an appellation is a specific geographic area with defined soil and climatic conditions. For the Walla Walla Valley, appellation status (also referred to as an American Viticultural Area or AVA) was established in 1984 and covers acreage that extends from southwest Washington into Northeast Oregon. Today, the valley is home to about 3,000 vineyard acres, a disproportionately small percentage of the state’s more than 50,000-acre total. That’s created a minor kerfuffle in terms of wine grape availability and led to sometimes higher wine prices within the region. It also hasn’t helped that many Walla Walla wineries are making excellent wines, increasing the demand from both within and outside the state. Fortunately for Washington wine lovers, there are still plenty of affordable options available. And even better news for those west of the Cascades; many Walla Walla wineries distribute their wines here or have satellite tasting rooms in the Woodinville/Seattle area. That means with a little creative purchasing, you can easily get a piece of the Walla Walla Valley in your wine glass without paying a small fortune…or traveling across the state to get it.

CONNECTIONS THROUGHOUT THE STATE There are essentially three ways to enjoy Walla Walla Valleyconnected wines. First, from a winery both based in and using grapes grown in the Walla Walla Valley AVA; second, from a Walla Walla-based winery using grapes grown outside the AVA; and third, from wineries located outside the AVA (such as Bellingham’s Dynasty Cellars) that source their grapes from the valley and produce their wines locally. If you’re a regional purist, look for the words “Walla Walla Valley” on the label. That’s your level of assurance that at least 95 percent of the grapes inside the bottle — a requirement of the Washington State Liquor and Cannabis Board — were grown within the Walla Walla Valley AVA. 84 BELLINGHAMALIVE.COM

QUALITY AND AFFORDABILITY Even though there’s a relatively small quantity of vineyard acres within this region, there are still great wines, at great prices, for those looking for selections where both the grapes and the winery are Walla Walla Valley-based. Start with the Bergevin Lane Vineyards 2016 Linen Rosé (about $15). This blend of 50 percent Malbec, 25 percent Cabernet Sauvignon and 25 percent Merlot is nothing short of amazing. There’s a gentle, savory, cherry tomato quality to start, with juicy red cherry and strawberry fruits on the mid-palate and a vibrant splash of white peach on the finish. Also notable is the Gifford Hirlinger 2014 Stateline Red (about $20) from winemaker Mike Berghan, whose winery and vineyards are located just a stone’s throw from the Oregon border. This unconventional blend of Merlot, Cabernet Sauvignon, Malbec, Tempranillo, and Petit Verdot is an incredible value for a Walla Walla red wine at this price. Black currant and plum flavors with nuances of espresso are packaged in a beautiful balance of fruit, tannins, and acidity. Scan the aisles of your grocer’s wine section and you’ll find the majority of wines produced by Walla Walla wineries are still sourced from grapes grown outside the region in the Columbia Valley AVA. Despite this “outsourcing sticking point” for some wineophiles, Walla Walla wineries are enjoying great success producing and selling these wines. The Boomtown 2016 Pinot Gris (about $19) is a perfect example. This tasty white wine from Walla Walla-based Dusted Valley Vintners is packed with mouth-watering pear and Fuji apple flavors along with a touch of citrus and bracing acidity on the finish. Another Columbia Valley-sourced standout is the Eternal Wine “Perspective” 2016 Grenache Blanc (about $30) from Walla Walla winemaker Brad Binko. He’s taken this newerto-Washington Rhone white grape varietal and crafted it with subtle complexities and a near-elegant quality. It opens with apple, citrus, and white flower aromatics, followed by understated apricot, melon, and orange zest flavors and a slightly creamy finish. For wineries located outside of Walla Walla, acquiring grapes from the Valley’s AVA can be a challenge. For those fortunate to have secured vineyard sources, the time and work involved has resulted in some truly spectacular wines. Tim and Kelly Hightower have been using Merlot grapes from Walla Walla’s Pepper Bridge Vineyards at their Benton City winery since 1998. Their latest release, the Hightower Cellars 2013 Pepper Bridge Merlot (about $30) is another simply amazing effort. Lovely black cherry aromas and flavors fill the glass, with a dusting of cocoa powder on a lengthy, velvety finish. Outstanding! Finally, be sure to try the Dynasty Cellars 2014 Syrah (about $28). Bellingham winemaker Peter Osvaldik uses grapes from the Walla Walla Valley’s Les Collines Vineyard, which he refers to as his “one-stop shopping” location for varietals such as Viognier, Semillon, Merlot, and Malbec. This gorgeous Syrah is a sensory delight from beginning to end, with a fruity, floral nose, a base of red cherry, and hints of licorice, hazelnut, caramel, and toasted oak on the finish. 

Dining Guide



and is co-owner of gourmet local chocolatier Evolve Truffles, famed for its a pop-up chocolate lounge.



SCOTTY BROWNS North American Cuisine 3101 Newmarket St., Bellingham 360.306.8823 Scotty Browns offers an edgy, energetic ambiance, a varied menu of mainstream and upscale creations, and excellent drink options for all ages. Outdoor dining is a popular alternative during warmer weather. The selection of beer, wine, and cocktails is broad enough to accommodate most any mood. If you are into martinis or cosmos, try the Mr. Pink. The name is a little unnerving to order if you are male, but worth the leap of faith. Some items on the menu, like appetizers, change seasonally, so you know you’ll never get bored. Casual to upscale dining options range from hamburgers, rice bowls, and pastas to higher-end seafood and steaks.

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.


TORRE CAFFE Italian 119 N. Commercial St., Ste. 130, Bellingham 360.734.0029 If you want an excellent early morning espresso or a taste of old Italy for lunch or just a mid-afternoon break, Torre Caffe is the place to go. It’s authentic, right down to their takehome lasagne. Traditional Italian lunch fare (soups, salads, paninis, and lunch-sized entrees) are made daily with the freshest ingredients. Louisa’s soups are near legendary. Go early, go often. Your tastebuds will thank you.   THE VAULT Bistro 277 G St., Blaine 360.392.0955, This is the type of exceptional restaurant that Julia Child would arrive for late lunch and stay through dinner, and then remain for a night cap. It isn’t merely the incredibly fresh ingredients, but the skill with which Chef Tyler Hills combines flavors and textures that makes this restaurant’s food menu extraordinary. This wine-centric restaurant is located in a former bank building. Teller cages and desks have been replaced with a sleek marble bar top and custom-made tables. Sinfully delicious is the Washington Mac & Cheese ($13). Béchamel bourbon cheese sauce that includes local cheeses from Gothberg, Ferndale Farmstead and Twin Sisters, is topped with bourbon and truffle oil. The Seafood Chowder ($6), made with bay shrimp and fresh Dungeness crab, is a sensually smooth and creamy rich soup that arouses one’s desire for more. Chef Tyler’s kitchen also produces flatbread style pizza that is served on thick, hand-crafted wooden trays, which helps keep the pie hot.

2 3 4

Treat yourself after work at Övn Wood Fired Pizza. The happy hour from 3-6 P.M is hard to beat. Get your own personal Margherita pizza for $7 and a cocktail, beer or glass of wine for $3. The wood fired technique, fresh ingredients and local brews make for a gratifying after-work snack. You deserve it. Fairhaven Poke, serves up the classic Hawaiian deli staple. Fresh salmon and ahi tuna make for a delicious, fresh and healthy lunch snack. Forget poutine; get the garlic fries at Fiamma Burger. These fries are generously smothered in minced garlic, fresh grated parmesan, parsley and seasoned beautifully. A perfect complement to burger and a beer. The Tonkotsu ramen at Muto Ramen & Izakaya Restaurant is lip smacking good. The thick, rich throat-coating broth will leave you in a state of pure porky bliss.

5 6 7 8

Beef pho, a clean, simple and healthier alternative to the heavier ramen will warm your spirits on a cold winter day at Pho 99. The broth base at Pho 99 is some of the best in Bellingham. Try the maki sushi at Maki Zushi, this hole-in-the wall eatery in the Bellingham Everyday Public Market serves up some massive maki sushi rolls that will leave you feeling full and satisfied. The cheddar cheese french fries are everything you could ask for and more if you are craving cheesy potatoes. This landmark at the Bellingham institution Horseshoe Café gives Pel’meni’s dumplings a run for their money in best late-late night snack in Bellingham. Nothing delivers the refreshing taste of the sea quite like freshly caught oysters. Rock and Rye’s Shigoku Oysters are harvested right from Samish Bay and go down smooth with complementing notes of melon, cucumber, and salt.  — Kenji Guttorp

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Experience Hands-on Cooking while enjoying a Full Course Meal!

Menu 1st Course Parsnip soup with bacon and scallions 2nd Course Kohlrabi salad with garlic-anchovy dressing, onion, caraway, camembert cheese, and bread crumbs 3rd Course Sauerbraten- sweet and sour braised beef with roasted carrots, fried onions, and crispy sauerkraut 4th Course Chocolate crepe Black Forest cake with whipped cream and cherries

Thursday FEBRUARY 22ND From 6 P.M. to 9 P.M.

Todd Alan Martin

The highly acclaimed of Hundred North Restaurant brings a German winter dinner to your table at Meet the Chef. For complete menu and details go to Guests of the Meet The Chef dinner can use their ticket from the event to receive 20% off a meal at Hundred North, each ticket can be used for maximum of 2 people at time of redemption. SPONSORED BY:

judd & black Your Hometown Appliance Store!



Featured Events · Listings · The Scene · Final Word

We Banjo 3 (Actually, Four) Gleefully Blends Celtic and Bluegrass FEBRUARY 10, 7:30 P.M.


e Banjo 3 kicks off its domestic tour in Washington, and the band’s high-energy show raises the bar on banjo and bluegrass. Known as “The Originators of Celtgrass,” and showcasing the sound of Ireland, We Banjo 3 has quickly become the new face of Irish folk music. The up-tempo and upbeat twang of the banjo will delight and get your feet tapping along with their soulful melodies. Formed by David Howley and his brother Martin, the band of four is made up of two pairs of brothers, the Scahills and the Howleys. They made their debut in 2012 and the group has brought new energy and life into folk music.  Mount Baker Theatre 104 North Commercial St., Bellingham 360.733.5793 |



With more than 8,400 feet of elevation gain, chalk this one up as your future New Year’s resolution. Join hundreds of other racers for this long-distance running classic. The beautiful trail route makes the Orcas Island 50K a destination and the event sells out quickly. Moran State park 3572 Olga Rd., Olga ORCAS ISLAND 100 FEBRUARY 9–11, 8 A.M.

Join hundreds of others for the annual Orcas Island 100-mile run. This threeday marathon of an event covers more than 100 miles of the most scenic running trails in the country. Truly a one-ofa-kind event. Moran State Park 3572 Olga Rd., Olga 50TH ANNUAL BIRCH BAY MARATHON FEBRUARY 11, 9 A.M.

Be a part of the half-centennial international marathon and half marathon at Birch Bay state park. The race starts and finishes at Birch Bay State Park. Be prepared for windy weather, cold and seawater as the race goes on. Birch Bay State Park 5105 Helweg Rd., Blaine 360.223.0264 |

High School and will take you through the historic downtown area before winding through the flats of Skagit Valley farmland. La Conner High School 307 N. 6th St., La Conner


Celebrate the diverse and elegant music being created and produced in Africa. Kinobe, Jaja Bashengezi, and Derek Gripper will guide you through the contemporary and traditional music from their homelands. Join a discussion by Derek Gripper on the meeting point and divergences of written Western classical music and oral West African griots. McIntyre Hall Performing Arts & Conference Center 2501 E. College Way, Mount Vernon 360.416.7727 | SPOTLIGHT FILM FESTIVAL FEBRUARY 15 & 22, 7 P.M.

For the third consecutive year, the historic Lincoln Theatre will feature its film festival aimed at highlighting issues affecting Skagit County residents. Each film highlights a different area, and is followed by a panel and community-oriented discussion. Lincoln Theatre 712 South 1st St., Mount Vernon 360.336.8955 |


You have been warned. This Canadian improve group comes at you, “semiundressed and completely unscripted.” This slapstick-parody-sketch group will keep you off-guard, intrigued and at the same time not quite sure if you want to know what will come next. Lincoln Theatre 712 South 1st St., Mount Vernon 360.336.8955 | JO-KOY BREAK THE MOLD TOUR FEBRUARY 18, 6 P.M.

Jo-Koy is bringing his new special to the Mount Baker Theatre, kicking off the new year with his “Break the Mold Tour.” An acclaimed comic with his own special on Netflix, “Jo Koy: Live from Seattle” was released in March of last year. Koy has been widely featured on national television, most notably his breakout on The Tonight Show with Jay Leno. Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080 | THE QUEEN OF ROCK N ROLL: LUISA MARSHALL AS TINA TURNER FEBRUARY 23, 7:30 P.M.

Tina Turner lives, as Luisa Marshall. Marshall has captured the rock-n-roll soul of the great Tina Turner. With multiple appearances on the Oprah Show and Ellen, performing the hits “Let’s Stay Together,” “Proud Mary” and “It’s Gonna Work Out Fine,” Marshall electrifies the room she occupies. Mount Baker Theatre 104 N. Commercial St., Bellingham 360.733.5793 |


Take advantage of one of the many green spaces and developed trails in the greater Bellingham area. The Fragrance Lake run takes you through mountainous terrain with more than 3,300 feet of vertical change, through old forests and along Fragrance lake. This is no ordinary half-marathon. Larrabee State Park 245 Chuckanut Drive, Bellingham SMELT RUN 2018 FEBRUARY 24, 9 A.M.

Part of La Conner’s annual Smelt Derby Festival to celebrate the heritage of the town. The route begins at La Conner


The Comic Strippers


Ignite that imaginative, creative spark that too often burns dormant within. Celebrating 15 years of inspiration, Western plays host to its annual Children’s Literature Conference. The conference offers a refreshing and creative atmosphere to charge your batteries and gain some perspective on learning. Performing Arts Center 516 High Street, Bellingham 360.650.6146 |


2017–2018 SEASON




Arnaud Sussmann, winner of the Avery Fisher Career Grant in 2009, has distinguished himself in his young career as an old-school violinist. He is the soloist on one of Mozart’s most popular works, the Violin Concerto No. 5, and plays it on his 1760 Landolfi violin. Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080 |




Anissa returns to Skylark’s Hidden Cafe for her monthly performance. Anissa is a local independent artist based out of Bellingham. Her album, “Tied,” was released in 2017 and can be found on iTunes and Sound Cloud platforms. Skylark’s Hidden Café 1308 11th St., Bellingham 360.715.3642 | BEAUTY & THE BEAST



FEBRUARY 23, 7:30 P.M.

A perfect family excursion to take in a timeless Disney classic, this event is put on by the Skagit Valley College and Theatre Arts Guild. McIntyre Hall Performing Arts & Conference Center 2501 E. College Way, Mount Vernon 360.416.7727 |

WANT YOUR EVENT POSTED? Events are posted on a first-come first-serve basis. Submissions must be received four weeks prior to the event with all the necessary information. Please submit event name, dates, times, short 40-word description, cover charge or ticket price, event venue including street address, a phone number, and a website. Any event from Seattle to Vancouver will be considered with priority placed on listings from Whatcom, Skagit, and San Juan counties. Bellingham Alive is not responsible for errors in submissions. Please email all submissions to

FEBRUARY 2018 89




Described as a band possessing “California soul with heart,” Orgone finds inspiration from the funk era of soul. Their most recent album, “Beyond the Sun,” will bring soul night back to Bellingham, at least for an evening. Along with Portland-based Dirty Revival and lead singer Sarah Clarke, they are sure to hypnotize with their performances. The Wild Buffalo 208 W. Holly St., Bellingham 360.746.8733 | CORKY SIEGEL’S CHAMBER BLUES FEBRUARY 2, 7:30 P.M.

After 30 years together, the Corky Siegel’s Chamber Blues group comes to Bellingham. The internationally known and acclaimed blues group immaculately blends multiple cultures and musical styles, creating a truly one-of-a-kind musical style. Blues master harmonica Siegel has earned a reputation as one of the great blues musicians. McIntyre Hall Performing Arts & Conference Center 2501 E. College Way, Mount Vernon 360.416.7727 |



Jaspar Lepak comes to the Conway Muse to perform her folk/Americana style from her new album, “Close to Me.” As a songwriter, Lepak finds inspiration from the places she calls home, having lived in Minnesota, South Africa, and Seattle. “You’ll find more than enough beauty and original charm to make you a fan,” says Rolling Stone magazine. The Conway Muse 18444 Spruce St., Conway Skagit 360.445.3000 | MONTREAL GUITAR TRIO FEBRUARY 8, 7:30 P.M.

This trio of guitarists, Sébastien Dufour, Glenn Lévesque and Marc Morin, have performed together for more than 20 years in some of the most iconic venues across the Western world, including the BB King Blues club in New York City. The trio returns to the Lincoln Theatre dubbed the “hottest” guitar ensemble in Canada by CBC. Lincoln Theatre 712 South 1st St., Mount Vernon 360.336.8955 | CURTIS SALGADO FEBRUARY 10, 7:30 P.M.

With more than four decades of performing experience, Curtis Salgado is a legend in blues, R&B and as a singer/songwriter.

Salgado will grace McIntyre Hall, performing some of his best classics from his storied career. In 2013 he won blues’ highest honor: the B.B. King Entertainer of the Year award. Lincoln Theatre 712 South 1st St., Mount Vernon 360.336.8955 | NEW KINGSTON & THE LATE ONES FEBRUARY 11, 8 P.M.

Courtney Panton Sr. taught his boys the reggae classics in their basement, connecting them to their island heritage. The family band, “New Kingston” pays tribute to their Jamaican heritage and their Brooklyn, New York home. In 2010, they began creating their own reggae-inspired blend of R&B and hip-hop. The Shakedown 1212 N. State St., Bellingham 360.778.1067 THE THURSTON MOORE GROUP FEBRUARY 17, 9 P.M.

Thurston, best known for his involvement as a singer and songwriter for Sonic Youth, was named by Rolling Stone magazine as No. 34 of the 100 Greatest Guitarists of All Time. Moore’s group will be playing for their latest album, “Rock N’ Roll Consciousness.” The Wild Buffalo 208 W. Holly St., Bellingham 360.746.8733 |




FEBRUARY 18, 11 A.M.

Six-time Blues Music Award winner Tommy Castro and his band, the Painkillers, stop by the Conway Muse for a good time. Their feel-good style of soul and hard-rock, “Is like a runaway soultrain.” says No Depression magazine. “A glorious blend that rocks the soul and lifts the spirits.”

Ballet legend Yuri Grigorovich’s version of Romeo and Juliet in pure dance, Alexei Ratmansky brings a contemporary performance style to this Shakespearean classic. Ratmansky keeps with Grigorovich’s vision of more tradition and pure academic ballet steps.

The Conway Muse 18444 Spruce St., Conway Skagit 360.445.3000 |

Enjoy an Exceptional Outing! AT


The Pickford Film Center 1318 Bay St., Bellingham 360.738.0735 |

with Peter Yarrow



A doomed love story, Alexandre Dumas’ novel comes to life in ballet. On the grand Bolshoi stage in Moscow, the ballet will be streamed live from Russia. A grand love story, full of emotion and tragedy. Orcas Island Performing Arts Center 917 Mt. Baker Rd., Eastsound 360.376.2281 |


FEBRUARY 21, 6:30 P.M.

Selected as the 2017 Heartland Film Festival Best Premiere, this documentary takes a brutally honest look at what it is like to be dying in America. At its core, it is a story about people making decisions about what matters most at a fragile juncture in life. It remains optimistic in its outlook on serious illness and death at a time when our population faces a growing cohort of aging people.



The Pickford Film Center 1318 Bay St., Bellingham 360.738.0735 |





Spend the day or night at the luxurious Swinomish Casino & Lodge. Join in on the monthly local appreciation day for Whidbey Island residents. This includes special deals on slot plays and dining discounts. Be sure to stick around for the hourly hot seat drawings!

Sir David McVicar’s newest delightful production will be streamed in real time in high definition at the Whittier Theater for your viewing pleasure. This Napoleonic era opera is sure to please. San Juan Community Theatre 100 2nd St. North, Friday Harbor 360.378.3210 | RIGOLETTO FEBRUARY 11, 11 A.M.

David McVicar boldly remade Verdi’s classic and tragic opera. The original play, written in the mid-1850s by the famed Victor Hugo, had been censored for being too critical in a depiction of an immoral ruler. But due to the success of the play, it became one of the most popular operas of all time. The Pickford Film Center 1318 Bay St., Bellingham 360.738.0735 |

Sat, Mar 3

Swinomish Casino & Lodge, Anacortes 12885 Casino Dr. 888.288.8883

Sat, Mar 10


Thurs, Mar 29


Book Now, Leave Inspired!


Usher in the Lunar New Year at the Tulalip Orca Ballroom. Celebrate the Year of the Dog in style at the Tulalip Orca Ballroom. Tickets start at $25 for the show. Tulalip Orca Ballroom 10200 Quil Ceda Blvd, Tulalip 360.716.6000 |


360.734.6080 Mount Baker Theatre is a 501(c)(3) non-profit dedicated to the performing arts.

FEBRUARY 2018 91

AGENDA Top Picks




Parks & Rec Travelogue: The Real North Korea Whatcom Museum, Bellingham

Incognito: Valentine’s Day Ciao Thyme, Bellingham




A Night with Janis Joplin Mount Baker Theatre, Bellingham

Cupid’s Arrow The Upfront Theatre, Bellingham




Orcas Island 100 Moran State Park, Orcas Island

Mavis Staples Skagit Casino Resort, Bow

16 – 17

© 2017 Rainshadow Running

9 – 11





Mozart’s Turkish Concerto Mount Baker Theatre, Bellingham


Smelt Derby Family Festival Maple Hall, La Conner




Celtic Nights—Oceans of Hope


Enjoy this high-energy tribute to some of the great grunge-era bands, and relive the 1990s. Best of the Northwest honors some of the legendary bands like Pearl Jam, Sound Garden, and Alice in Chains that put the Seattle music scene on the map. Canoes Cabaret Quil Ceda Boulevard, Tulalip 360.716.6000 |


raw with an emotion that will make you wonder for the truth. The Pickford Film Center 1318 Bay St., Bellingham 360.738.0735 |


Explore America’s original story through basketry and weaving. This new exhibit aims to highlight the history of basketry in slave, immigrant and native communities. It provides context and commentary on the importance of this type of art in the contemporary fine art world.

It is the story of a search for a better life. Through the use of song, dance and narration, this play looks to tell the epic story of Irish migration. Through Irish eyes, it tells the stories of trials and tribulations in the New World as an Irish immigrant.

Whatcom Museum’s Lightcatcher building 250 Flora St., Bellingham 360.778.8930 |

Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080 |


CAT ON A HOT TIN ROOF FEBRUARY 25 & 28, 11 A.M. & 6 P.M.

National Theatre Live presents Tennessee Williams’s masterwork. Benedict Andrews’ revival of Cat on a Hot Tin Roof has “coaxed new life from an old cat,” says The New York Times. Andrews’ production is fully charged and

WEEKEND Vibrations

JEWELED OBJECTS OF DESIRE: FROM ORDINARY TO EXTRAORDINARY Directly from the vaults of the Smithsonian’s National Museum of Natural History. These rare exhibits feature the craftsmanship of many artists, including featured artist Sidney Mobell. From “rough to polished” and “mundane to exceptional,” these objects call into question notions of desire and human impulse. Whatcom Museum’s Lightcatcher building 250 Flora St., Bellingham 360.778.8930 |

Need help planning your weekend? Sign up to receive weekly entertainment blast for events, reviews, and fun at

FEBRUARY 2018 93








FEBRUARY 1–2, 4 P.M.

Save the date, the Pulitzer-prize-winning and 11 Tony Awardwinning production comes to Seattle for the month of February and should not be missed. The production that took the news cycle for a ride is here, and you can be the judge if it lives up to the hype. Make sure to book your tickets as it is sure to sell out.

Get the best craft beer and food at Vancouver’s fifth annual beer and food tour, showcasing East Vancouver’s vibrant and emerging food and craft brewery scene. What more could you ask for?

Paramount Theatre, Seattle 911 Pine St. 206.682.1414 |

East Vancouver 601 West Cordova St., Vancouver 604.682.222 | CHINESE NEW YEAR PARADE FEBRUARY 18, 11 A.M.


Making his Benaroya Hall Debut, Benjamin Clementine presents his new album “I Tell a Fly.” The New York Times described Clementine’s voice as a “frequently stunning instrument, a bladelike tenor that can swoop into either a clarion cry or a guttural scowl.” Clementine uses his voice to evoke and entrance his audiences. Illsley Ball Nordstrom Recital Hall 200 University St., Benaroya Hall 206.215.4747 |


Enjoy one of the most well-known and elaborate Chinese New Year celebrations in North America. Thousands will gather in Vancouver’s historic Chinatown to watch the annual New Year parade. Vancouver Historic China Town 106 Keefer St., Vancouver B.C.

The Scene


JINGLE BELL 5K Bellingham’s annual Jingle Bell 5K Run, where the 2,500 participants got bells to tie to their laces, is making some sweet music in raising money for the Arthritis Foundation. The Dec. 9 event raised more than $180,000, fourth-best among the nation’s 100 Jingle Bell Run events, said Lori McKnight, the foundation’s development director for the Northwest Region. The top fundraiser was middle-schooler Kinoah Mitchell. Second was former local foundation director Barbara Osen, and Ken Bakken, an event volunteer, was third in raising money. Jingle on! © Jon Brunk Photography

FEBRUARY 2018 95

NOTES Final Word

The Power of One Ken shares his thoughts on the spirit of Valentine’s Day WRITTEN BY KEN KARLBERG


or most males in serious relationships, Valentine’s Day is one of three days each year that strike fear in their hearts, the others being their partner’s birthday and their wedding anniversary. Get it right, or you die. Forget the dates, and you die. I have all these dates dutifully calendared, with a fail-safe advance warning system of alarms and periodic audible reminders as a back-up. My system should be infallible, right, unless I go blind or deaf, neither of which seem likely despite my rapidly approaching senior status. Well, the fear of death or grave bodily harm has a way of causing paranoia, especially when the risk of “getting Valentine’s Day wrong” is a year of public humiliation and not-so-subtle retribution. Forget the possibility of death, the thought of an impromptu spousal “supplemental” bris ceremony or a second, but unlicensed vasectomy, is motivation enough to cover all possible bases. In fact, I may prefer death over the other options. As I pondered those thoughts, I decided that I needed a hedge against the “what ifs,” implausible as they may seem. So, I added a daily prophylactic dosage of Prevagen, which, if you haven’t been paying attention to the TV ads, is a new memory enhancer made from a compound originally found in Pacific Northwest jellyfish. Yes, local jellyfish. Apparently, our little floaters do more than just sting — they always know where they’ve been, where they are going, and never forget 96 BELLINGHAMALIVE.COM

important relationship dates. What can I say? Desperation makes for strange bedfellows. To paraphrase the wife of Alabama’s recent senatorial candidate, Judge Roy Moore, I am now proud to say as proof of my open-mindedness, “some of my best friends are jellyfish.” All playful teasing aside, we shouldn’t need an annual reminder to celebrate those with whom we share the journey of life. We should celebrate daily. The spirit of Valentine’s Day, however, deserves everyone’s respect, even those who are not in romantic relationships, but for reasons that we often overlook. Flowers, chocolate, a candlelight dinner and a card from Hallmark, none of these traditional “tag ups” truly do justice to the power of one — to that one person who believes in you and loves you regardless of your faults, and because she or he does, you have the courage of two to tackle the world. The older I get, the more I think about whether my life has mattered. Am I making a difference? Will I be remembered? What is my legacy? These types of questions come naturally with age, particularly as the circle of life starts to close. But young or old, if we are honest with ourselves, we all want to matter. And yet, it takes courage to matter, to venture forward, to take risks, fearful of failure and afraid of uncertainty. In those inevitable moments of self-doubt, when we may want to shrink from the challenge, the courage to take the first step often comes from a hug and a push by the “one” or perhaps even the “many.” Valentine’s Day is the day to return those hugs and to say, “thank you.” Seldom do we reach our full potential in life alone. We all need, at some level, for someone to believe in us. That someone doesn’t have to be one’s life partner necessarily — she or he could be a coach, teacher, father, mother, sister or brother, friend, or pastor. My point is simply that the power of one can change the trajectory of another’s life, and as a consequence, countless others. We may not even deserve the hug or the push, but both come nonetheless. And, whether we admit it or not, even the most self-reliant among us know the difference that unconditional love makes. With the courage of two, we think to ourselves, “as long as you are with me, I can do this.” This is the spirit of Valentine’s Day, a day to be grateful, a testament to the needs of the human spirit, and a celebration of the power of one. Throughout the course of history, incredible tales of loved ones separated by tragic circumstances, such as war or natural disasters, inspire us to pen soaring poems, songs, and passages about the strength of the will to survive when fueled by love of a single person. Ask yourself, “what if a tragedy happened to me” and then don’t wait for tragedy to strike. Use Valentine’s Day to express appreciation, or perhaps to be the “one” for someone else. For those who are disillusioned with the commercial aspects of Valentine’s Day, don’t let pop-culture define the day. Embrace its spirit; make the day have meaning. Celebrate your blessings by honoring those who gave you the courage of two. Gratitude can never be expressed too often. And remember as you search for the perfect words of appreciation, without the power of one, life can be very lonely. 

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