Like a great bike, your favorite hiking boots or your best friend, the best home holds you up, not back. It’s beautiful, smart, performance-driven and ridiculously durable.
For over 70 years, A1DesignBuild has been providing Bellingham and the Whatcom community with excellent construction services. Back in 1955, we were primarily a foundation repair business, but since then we have grown into a worker owned cooperative that specializes in building high performance homes. Our expertise is marrying beautiful aesthetics with intentional utility, so your home becomes a source of joy and comfort for many years to come.
But we’re more than just builders of homes. We also help build community. Through our nonprofit A1andALL, we help raise money and donate 10% of our profits to organizations in need, which include Whatcom Youth Pride, Animals for Natural Therapy, the Birchwood Food Desert Fighters, Lydia Place, HomesNOW! and many more. Together we can all make a difference.
If you’re interested in learning more about our services or our nonprofit, scan the QR code on this page. And, as a bonus for stopping by, we’ll send you a free iced coffee drink (or drink of your choice) to cool off with on a hot summer’s day. It’s a snap.
At A1DesignBuild, we believe the best homes are born from collaboration, clear communication, and craftsmanship. Whether you’re remodeling a single room or building your dream home from the ground up, we walk beside you every step of the way.
Learn more at www.A1DesignBuild.coop.
3310 Northwest Avenue, Bellingham
360.734.5249
a1designbuild.coop
Contents
Dissecting the Cocktail
THIS MONTH, WE’RE giving you an in-depth look at 10 mixed drinks from a handful of the North Sound’s best bars and restaurants. The talented bartenders have given us a run-down on how the drinks were made and what makes them special, so we can all enjoy a cocktail together to ring in the fall!
Photo by
Photo by Ben Groenhout
Savvy Shopper Cheeks Jeans Boutique
Photo by Cassie Van Boven
Foodie Find Hey Dumplin
Photo by Anne Godenham
Photo by Bellingham Media Group
Wine can be quite complicated, but getting started doesn’t need to be! If you’ve been curious about the wide world of wine but you haven’t known where to start, this month’s Web Exclusive is for you—Logan Schrieber talked to some of our local experts and put together a beginner’s guide to provide you with resources and tips.
Each month we give you the opportunity to win a prize from local merchants. You can enter once per day, each day of the month. A winner will be chosen by random draw and notified via submission email. It’s our way of saying thank you for your support and for continuing to help encourage shopping and dining local.
EVENTS CALENDAR
Be sure to check out our events calendar. If you have an event that you would like our readers to know about, bellinghamalive.com offers an events calendar where viewers can search by day, venue, event type, or city. Go to bellinghamalive.com/ events and submit your event today. Once your event has been approved, it is live.
BE IN THE KNOW
Sign up for our free entertainment e-newsletter to get the latest on upcoming events and more! bellinghamalive.com
Photo by Logan Schreiber
Photo courtesy of Ono Kitchen & Bar
THE GLASS GURU
Welcome to The Glass Guru of Bellingham, where expertise meets excellence in glass services! Serving Whatcom and Skagit counties, our team takes pride in being your premier destination for all things glass. With a rich history of serving the local community, we have earned a reputation for delivering top-notch craftsmanship and unparalleled customer service. As your trusted neighborhood glass specialists, we offer a comprehensive range of services tailored to meet your every need, from residential glass repairs and installations to commercial glazing projects.
At The Glass Guru of Bellingham, we understand that each client is unique, which is why we prioritize personalized attention and customized solutions. Our team of skilled professionals boasts years of collective experience and is committed to exceeding your expectations at every turn. Whether you’re looking to enhance the aesthetics of your home with a stunning new shower enclosure or seeking energyefficient solutions for your commercial property, we have the knowledge and expertise to bring your vision to life.
We’re more than just your local glass experts – we’re your partners in transforming spaces and creating lasting impressions. Whether you’re a homeowner, business owner, or contractor, we invite you to experience the unparalleled service and craftsmanship that have made us a staple in the Bellingham community. Get to know us, and discover why we’re the go-to destination for all your glass needs!
Connect with us
BellinghamAlive.com
Editor@Bellinghamalive.com
BellinghamAlive
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360.483.4576 x4
STaking a Breath
EPTEMBER IS, IN my opinion, one of the best months here in the North Sound. The hectic, travel-focused, get-all-your-fun-inbefore-it’s-too-late pace of summer is winding down but the afternoons are still sunny, just that much more golden-hued. In fact, everything is a bit gilded: the leaves are starting to turn, the grass is getting that wheaten tinge to it, and windows glow yellow as the sun dips in the early evening. It’s a call to slow down, get back into the routine of the school year (which I never really stopped using as my blueprint for time, despite being long out of grad school), and enjoy time closer to home.
For me, September is a natural reset— one I definitely need this year, as the summer has been extra hectic since I’m planning to go on maternity leave with my second child next month! Hopefully I’ve gotten enough done (I’ll report back on my level of success in my next letter).
If I have my way, I’ll be spending a lot of time with my two new favorite hobbies: crocheting and knitting. And I know exactly where to go for supplies and fiber arts camaraderie: WildFibers in Mount Vernon (p. 38) is less than a mile from my house and hosts regular meetups, as well as running classes. If you prefer to purchase a new fall sweater, rather than spend a lot of
time and money making one that may or may not have major structural issues (I’m getting better with every mistake!), check out the great layers we’ve highlighted in this month’s Style Necessities (p. 36).
I’m also planning to take my husband around town for a little tour of the drinks we’ve rounded up in this month’s feature article: Dissecting the Cocktail (p. 42). I’ll be requesting mocktails and playing designated driver, but I’m excited to share them with someone I love—and with all of you!
And, of course, no issue of Bellingham Alive would be complete without some new places to gather and eat! September is Eat Local Month in Bellingham, which includes the highly competitive Sandwich Showdown (learn more on page 68). And speaking of delicious hand-helds, if you’re a fan of Vietnamese sandwiches and you haven’t tried Banh Mi and Bubble Tea (p. 69) yet, you’re missing out. Chilly day making you crave something hot and comforting? Look no farther than Hey Dumplin in Barkley (p. 70), where you’re guaranteed to find a dumpling/sauce matchup that exceeds your expectations.
Whatever your favorite indulgences and routines are, I hope this month offers you plenty of opportunities to enjoy them!
ANNE GODENHAM Editor in Chief
GALA & AUCTION
FRIDAY EVENING, SEPTEMBER 19, 2025
FOUR POINTS SHERATON BALLROOM BELLINGHAM, WA
ICKETS AVAILABLE NOW
$100 SINGLE TICKET
Your participation directly supports Brigadoon Service Dogs in our mission to provide trained service dogs to veterans, children, and adults with physical, developmental, and behavioral health disabilities.
To donate auction items or for more information please call us at 360-733-5388 or email development@brigadoondogs.org.
Thank you for your support!
Chef Matthew Boudousquie
Crystal Pritchard
Crystal prefers her rhymes to have reason. A bit of an edge. A nod, a wink, a nudge. She feels most alive making her teenage sons laugh—even at her own expense. While Bellingham is home, she’s traveled much of the PNW and DSW (desert southwest) exploring national parks and believes wholeheartedly in the mantra: We must show our children how beautiful the world is before we can ask them to save it. p. 19
Boudousquie is a New Orleans native who’s called Bellingham home on and off since childhood, working in hospitality and as a chef in both the South and the PNW. His love for farm-to-table cooking drove him to build relationships with local farmers, and shaped his approach to food. Now settled here, Boudousquie teaches cooking classes at the Community Food Co-op, offers exclusive private chef services, and is a real estate broker along with his wife Kerri at Compass Real Estate. p. 76
Julie Trimingham
TICKETS AVAILABLE AT:
Emma Radosevich
As a child, Emma developed a love of literature by reading chapter books with her dad; she made sure he got every character’s voice just right. She still appreciates a great narrator. Emma is a Collection Development Librarian for Whatcom County Library System, where she gets to work with fellow book lovers. When she’s not working, she likes walking on Bellingham trails while listening to an audiobook or NPR podcast. p. 19
Julie Trimingham is a mother, writer, and nontribal member of the Sacred Lands Conservancy (SacredSea.org), a Lhaq’temish-led non-profit dedicated to protecting Native sovereignty, treaty rights, sacred sites, and the life and waters of Xw’ullemy (the Salish Sea bioregion). Her heart is filled by the work to protect and promote ancestral place-based knowledge so that we can all learn to live here, with one another, and with Mother Earth, in a good way. p. 20
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Bellingham Alive welcomes comments and feedback for our Letters to the Publisher 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 our editor at editor@bellinghamalive.com.
I’m a subscriber and the Bellingham Alive Magazine is a read I look forward to. It’s really enjoyable to find and try new things in our area. You’ve caused me to step out of the box and do so many fun activities. Thanks so much.
– Mary G., Ferndale Mary, thank you so much for the kind words. You describe exactly one of our core objectives: to give our readers, whether new or longstanding, great places to shop, dine, and/or experience.
– Lisa K., Publisher
We were so excited to receive our Bellingham Alive today! What a lovely article you wrote, Chloe! Thank you for the great coverage of our Trashion Show this year! We really appreciate it.
– Habitat for Humanity in Whatcom County
It is so fun for our team to find wonderful local businesses, nonprofits, personalities, and events to cover. For 16 years,
we’ve been supporting our community with no expectation of advertising partnerships; it’s how we keep ourselves relevant and fresh. Thank you so much for acknowledging the hard work and dedication we put into every single issue.
– Lisa K., Publisher
I just received my August issue and was happy to find your Pros To Know section. We just moved to the area and into a new home, this will be so useful in the near future.
– Kerri H., Bellingham
Thank you so much for writing in, Kerri! Our advertising partners rely on our local community to support them and keep their businesses flourishing, and it’s always refreshing to be able to share comments like yours with them. Make sure you tell them you found them in Bellingham Alive! It helps show them their dollars are being well spent. Thank you again!
– Lisa K., Publisher
Photo by
Brandee Simons
Skagit Runners 18
Burlington Little School 22
Pickford on Grand
Photo by Rylie Obergfell
WWiB Honors Women Making a Difference
WRITTEN BY NICOLE BURDICK
EACH FALL, ONE of Whatcom County’s most anticipated events brings together community leaders, business owners, and changemakers for an evening of inspiration and impact. The Whatcom Women in Business Annual Awards Celebration, held each September, honors local women making a lasting difference, while also raising funds for scholarships that support women pursuing higher education.
Since 1978, Whatcom Women in Business (WWiB) has been bringing together local women who lead with integrity and believe in giving back to the community they love. This year, the organization is recognizing four remarkable leaders, each with a story as inspiring as the work they do.
This year’s Community Legacy Award is being given to Sarah Rothenbuhler, owner and CEO of Birch Equipment. More than 30 years ago, Sarah returned to a struggling family business and completely transformed it—restructuring operations, stabilizing finances, and building a highperforming team. Today, Birch ranks among the top 100 equipment rental companies in the U.S., with a $65 million fleet and locations across Washington and Alaska. Birch has earned statewide recognition as a Best Place to Work and a top philanthropic business. Sarah also runs the Birch Golf Classic, one of the largest charity tournaments in the state, which has raised over $2.4 million for nonprofits. Her leadership is defined by grit, generosity, and a belief in being someone others can depend on.
WWiB is also honored to present this year’s Professional Women of the Year award to the following three women who lead boldly in their careers and generously in their communities.
background in finance and communications with a heart for community service. Since joining the YWCA in 2016, she’s led a mission-focused team working to eliminate racism and empower women. From launching an emergency shelter for women and children to securing a $2 million property for safe, stable housing, Alle approaches big challenges like poverty and homelessness with strategy and compassion. Originally from the East Coast, she now proudly calls Bellingham home. When she’s not leading the YWCA, she’s cheering from the sidelines, baking for school events, or finding peace near the water with her husband and two kids.
Alle Schene, CEO of YWCA Bellingham, blends a
Sarah Rothenbuhler | Owner & CEO of Birch Equipment
Photo by Tiffany Brooks
Edie Hill, HR & area manager for Timken Mounted Bearings, has played a key role in the Ferndale location’s growth since 2016—doubling its workforce and helping shape a more inclusive and engaged team. Her work spans international sites in Canada, Europe, and the UK, where she focuses on everything from compliance to culture. A U.S. Air Force veteran and adjunct professor, Edie is passionate about workforce development and mentoring emerging HR professionals. She has served in multiple leadership roles within SHRM, the national association for HR professionals, and supports local nonprofits through the Timken Foundation. Known for her calm presence and thoughtful leadership, Edie builds strong teams and lasting relationships wherever she goes.
Kena Greer Brashear, co-owner and designated broker at The Muljat Group, is a real estate powerhouse and a pioneer. She’s the first Black female designated broker in Whatcom and Skagit Counties and has spent over 30 years helping clients buy and sell homes with care and expertise. A breast cancer survivor and single mom of five, Kena is also deeply involved in community building. She founded the Bellingham Sonics, a four-team AAU basketball program inspired by her late father, and launched Bellingham’s first middle school Black Student Union. Her leadership is rooted in mentorship, service, and showing up for others—both on and off the court.
WWiB’s awards celebration is more than a night of recognition. It also helps fuel their Scholarship Program, which awarded three $5,000 scholarships to local women this year. The scholarship fund is supported year-round through community donations, and applications for 2026 open in January.
WWiB is honored to recognize this year’s award recipients— and invites others to be part of the impact. If you're a woman in business looking for connection, growth, and a way to give back, consider joining WWiB’s dynamic network. Monthly in-person meetings offer opportunities to learn, collaborate, and support one another across industries and generations.
Not a business professional, but still want to support the mission? Community members can give back by donating to the WWiB Scholarship Fund, helping local women pursue higher education and build a strong future.
To learn more, become a member, or make a donation, visit wwib.org.
Nicole Burdick is Chair of the Community Engagement Committee for Whatcom Women in Business, which she joined in 2014 after receiving their scholarship in 2012. She is also the founder of Money Maven Financial, a Bellingham-based company helping women align their money with their values.
Alle Schene | CEO of YWCA Bellingham
Edie Hill | HR & Area Manager for Timken Mounted Bearings
Kena Greer Brashear | Co-Owner & Broker at The Muljat Group
Photo by Amy K Photography
Photo by Jeff Hill
Photo by Heather Glasby
A New Chapter for Cinema in Downtown Bellingham
Pickford on Grand
WRITTEN AND PHOTOGRAPHED BY RYLIE OBERGFELL
ON AUG. 1, Pickford Film Center officially opened Pickford on Grand, a long-anticipated expansion just one block from its Bay Street location in downtown Bellingham. The new venue features three additional screening rooms—two 60-seat houses equipped with stateof-the-art 4K laser projection and a 19-seat “jewel box.”
“This expansion is about breathing room,” says Marketing Manager Gray Gordon. “We were always having to choose—do we keep a film longer or make space for something new? Now we don’t have to pick.”
The need for more screens became clear during the pandemic, when Pickford lost access to its third screen at the Limelight on Cornwall Avenue. In 2021, the nonprofit purchased the building on Grand Avenue. A successful community fundraising campaign helped bring the vision to life, with about 2.7 million raised through both private donations and grants.
Opening weekend offered a mix of new indie releases and the classics “Casablanca” and “The Wizard of Oz.” But the venue isn’t just for film buffs—it’s also a home for community storytelling. Local film events like Bleedingham film festival and quarterly Storyteller Showcases will now have more space to thrive.
“This place has always been powered by people,” Gordon says. “It’s not just about watching movies—it’s about sharing them together.”
With more screens, better tech, and deeper ties to local creators, Pickford on Grand brings a fresh spark to Bellingham’s film culture—right where it belongs. Pickford on Grand, 105 Grand Ave., Bellingham, 360.647.1300, pickfordfilmcenter.org
A Beautiful Day in Everson
WRITTEN BY CHLOE NELSON
If you find yourself in Everson for the day, swing by Café 544 for breakfast! This quaint eatery has all of the American breakfast classics— fluffy pancakes, veggie omelettes, and country-fried steak.
A New Place for Bellingham’s Favorite Placemakers
Paper Whale
WRITTEN BY KRISTEN BOEHM
IN JUNE, LOCAL arts-forwarding nonprofit Paper Whale announced their new home in Bellingham’s Old Town at 707 Astor Street. The space, informally referred to as “The Blowhole” by Paper Whale Founder Nick Hartrich, will function as a studio and events space.
“Our goal is to leverage this warehouse as a home for inspiration, creative thought, and artistic expression,” says Hartrich.
“Working with our shared tenant, Tilt Shift Design, the space acts as a fabrication shop by day, designing and building installations to deploy across the community. For evenings and weekends, we aim to present a variety of immersive offerings and events to the community. As Bellingham's most up-andcoming placemaking agency, Old Town makes the perfect space for Paper Whale to expand our vision for this community and others.”
Paper Whale is behind the creative community-building events Noisy Waters Mural Festival and Fire & Story. Over the past year, they’ve also created art installation projects the “Immersive Experience Project” and “Windows Alive!” to bring some joy back into vacant spaces in downtown Bellingham. Their hope is that through these events and projects, Bellingham will maintain a unique personality and sense of self throughout our current period of expansion and beyond.
707 Astor St., Bellingham, paper-whale.com
After your delicious meal, head on over to Raspberry Ridge Golf Course, considered by many to be the best 9-hole golf course in Washington. Not only do they have a magnificent view of Mount Baker, but their mission is to give the public the best golf experience for an affordable price.
Bellingham Symphony Orchestra Celebrates 50 Years
WRITTEN BY CHLOE NELSON | PHOTO BY STACEE SLEDGE
FOR TENS OF thousands of years, music has been a gateway for people from all walks of life to get together, bond, and create community. We’re lucky enough to have an orchestra right in Bellingham that embodies these very things. Bellingham Symphony Orchestra (BSO), the resident orchestra of Mount Baker Theatre, has been around for 50 years as of 2025.
“We are so excited for our Golden Season! We decided to dream big for our 50th and think outside the box,” says Executive Director Gail Ridenour.
BSO was created in 1976 by local musicians who came together to celebrate the United States Bicentennial, going by the name ‘Whatcom County Bicentennial Orchestra.’ The name changed to Whatcom Symphony Orchestra in 1985, and in 1991 the orchestra started performing at Mount Baker Theatre. In 2019, the name was officially changed to the Bellingham Symphony Orchestra, and the rest is history.
“Over 90% of our musicians come from Bellingham and the surrounding communities…the BSO has so much presence in the community, way beyond the performances at Mount Baker Theatre, and I think it is all about life quality. Life is much better when there is music surrounding us,” says Music Director Yaniv Attar.
Bellingham Symphony Orchestra has many exciting events planned to celebrate its Golden Year, with appearances from Yo-Yo Mama, Simone Porter, Joshua Roman, and the new BSO chorus. In the winter, don’t forget “The Nutcracker,” presented in collaboration with Opus Performing Arts! Season tickets are available, and tickets for “The Nutcracker” go on sale in the fall. Head to the website for more information! 316 W. Champion St., Bellingham, 360.756.6752, belllinghamsymphony.org
After a few rounds of golf, you’ve probably worked up an appetite. Good thing The Bourbon Restaurant & Lounge isn’t far away. This eatery has a wide variety of food, from burgers to pasta to BBQ ribs to all kinds of seafood.
Time for a scenic walk at Riverside Park , which spans 9,194 acres running along the Spokane and Little Spokane rivers. Mountain biking, horseback riding, boating, and hiking are all encouraged!
Beloved Art Store Turns Maker-Space
Tri-Dee Arts
WRITTEN AND PHOTOGRAPHED BY
ANNE GODENHAM
MOUNT VERNON’S MUCHLOVED downtown art shop has transformed over the summer, from a retail destination to a multimedia activity hub. Since 1967, Tri-Dee Arts has been a favorite stop for art supplies and, later, pottery painting. Now, they’ve phased out retail, but added facilities for glass fusing, clay hand building, tie dye, and splatter painting. The space is ready to host everyone from seasoned artists and experimental creatives to enthusiastic kiddos and their attentive adults. Stop on by and get messy (in a studio where someone else will set up and clean up)! 215 S. 1st St., Mount Vernon, 360.336.6131, trideearts.com
After enjoying the sun, round out your day with dinner at Herb Niemann’s Steak & Schnitzel House This joint has a kid-friendly part of the bar and has been part of Everson’s community for over two decades.
Keeping Our Community Moving for Nearly Half a Century Skagit
Runners
WRITTEN BY TINA KIES | PHOTO BY MATT HAGEN
WHEN MORE THAN
500 runners gather at Burlington-Edison High School’s track this September to toe the line for the 48th Annual Skagit Flats Marathon, they’ll be carrying on a tradition that’s been a source of pride in Skagit Valley for nearly five decades.
The Skagit Flats Marathon, Half Marathon, and 5K—which is scheduled for Sunday, September 14—is one of four races organized each year by Skagit Runners, a 100% volunteer-run nonprofit that has built far more than just starting lines. Through its enduring commitment to fitness, philanthropy, and community spirit, Skagit Runners exemplifies how small, dedicated groups can leave a memorable footprint on a community.
“The Skagit Flats is special because it truly reflects who we are,” says Kiera Wright, Skagit Runners’ Board President. “We’re all volunteers— neighbors, business owners, parents, students—and we have made it our mission to ensure anyone who wants to run has a place at the line.”
The Skagit Flats Marathon is the crown jewel in what the club proudly calls its “Run the Valley” series, a lineup that includes the Tulip Run in the spring, the newly added Berry Dairy Days Run in June, and the Fowl Fun Run every November. Each event offers a welcoming 5K option, making it accessible for families, casual joggers, and seasoned racers alike.
What makes Skagit Runners remarkable is how its influence stretches well beyond race day medals. For decades, the club has directed proceeds back into the community, funding an annual student scholarship program that helps local high school runners pursue higher education. In 2025, there were four high school scholarship recipients, totaling $6,000 in distributed funds. Youth involvement
for each event runs deep: local student groups often staff the water stations, cheer on participants, and lend the same energy to trail maintenance and improvement projects.
“When you grab a cup of water at mile 10, there’s a good chance a local high school cross-country runner is handing it to you,” Wright says. “It’s full circle. We’re helping our student athletes grow, and they’re helping us keep our events running smoothly.”
Skagit Runners also donates thousands each year to local trail and park foundations, including the Deception Pass Park Foundation, Mount Vernon Parks Foundation, Skagit Trail Builders, and Washington Trails Association. These investments ensure that the region’s natural beauty and trail networks stay vibrant and accessible for everyone.
A brief look back shows how far this club has come: Skagit Runners
began in 1978 when a small group of local enthusiasts saw the need for a formal running club to organize races and build camaraderie. Since then, what started as a handful of friends has evolved into a trusted community pillar that continues to inspire new generations to lace up and join in.
For Skagit Runners, each mile covered is another step toward a stronger, more connected community.
“Running has always brought people together,” concludes Wright. “That’s what keeps us going - knowing that every race, every volunteer hour, every scholarship, it all ties back to making Skagit Valley a place we’re proud to call home.”
The Skagit Runners – Run the Valley project is partially funded by Skagit County and City of Burlington Lodging Tax funds. skagitrunners.com
Book Reviews
WRITTEN BY EMMA RADOSEVICH
“Friends of the Museum” by
Heather McGowan
It’s a no good very bad day for the director of a floundering New York City art museum. A PR disaster involving dubiously sourced artifacts is unfolding in real time; meanwhile, the head security guard has a hunch that the new artwork is a fake. Half the staff are down with food poisoning after eating dodgy shrimp, so an anxiety-fueled sous chef steps in to cater the upcoming gala. And this is all before 8 a.m.
The tension in this 24-hour novel ramps up fast and doesn’t stop building until the last gala guest stumbles into a cab. Dozens of characters from multiple museum departments cross paths in unexpected ways as they schmooze with donors and fend off catastrophes. Some characters and plotlines are fully realized; others needed more time to macerate. The main exhibit in “Friends of the Museum” is Heather McGowan’s observational prose, which is whip-smart and dripping with satire. Readers who suspend expectations and strap in for the ride will have fun on this rollercoaster sendup of the art world.
“Summerhouse” by Yiğit Karaahmet, translated from the Turkish by Nicholas Glastonbury
To their neighbors on Büyükada, a sleepy island off the coast of Istanbul, pianist Şener and playwright Fehmi are known as unusual artist friends who share a lush, hilltop garden estate. Only their closest friends know the two men have been romantic partners for 40 years. The pair are looking forward to yet another quiet summer spent working on creative and domestic projects.
The rhythm of their idyllic private life is shattered by the arrival of new next-door neighbors. Fehmi is immediately infatuated with Deniz, a beautiful teenager with a violent past, while Şener befriends his worried mother. Boredom, jealousy, and insecurity about their aging bodies: conditions are ripe for a summer of bad decisions. This slow-burn of a novel takes its sweet time raising the stakes. When a brewing storm finally sets off a chain of irreversible events, readers won’t be sure whether to cheer for the couple or their comeuppance. “Summerhouse” is a soapy, suspenseful melodrama whose comparisons to “The Talented Mr. Ripley” are well-earned.
Valley Book Club Meeting
September 5
Dive into a night of passionate book talk, fresh recommendations, and themed reading challenges at this interactive “choose your own” club. Space is limited—register early! 2 p.m., South Whatcom Library, 10 Barn View Dr., Bellingham, 360.305.3632, wcls.libcal.com
Literary Events
Martha Bray & Cheryl Stritzel McCarthy, “Tragedy to Triumph”
September 12
Join Martha Bray and her ghostwriter, Cheryl Stritzel McCarthy, for an unforgettable evening as they discuss “Tragedy to Triumph,” a moving true story of grief, resilience, and rediscovering joy after loss. 6 p.m., Village Books and Paper Dreams, 1200 11th St., Bellingham, 360.671.2626, villagebooks.com
Local Writer Limelight
“Bellingham”
WRITTEN BY CRYSTAL PRITCHARD
Honey-roasted peanut butter
U-pick raspberry jam
Eclectic and artistic
Folk of Bellingham
Find your pulse between Mount Baker and The Bay
Find your place in moss and drizzle
Seizing joy from clouds and grey
Sounds of downtown
Where hipsters dance with ravens
A haunted double-decker bus
With a beating heart in Fairhaven
Ride your bike completely naked
Bodies bare butt not crude
A city excited
A city subdued
Paul Koberstein, “Canopy of Titans”
September 13
Acclaimed journalist Paul Koberstein will give a captivating talk on “Canopy of Titans,” an eye-opening exploration of the Pacific Coast Temperate Rainforest and its fight for survival. Co-hosted by North Cascades Institute. 2 p.m., Village Books and Paper Dreams, 1200 11th St., Bellingham, 360.671.2626, villagebooks.com
Photo courtesy of Crystal Pritchard
Since Time Immemorial
Laural Ballew
INTERVIEW AND PHOTO BY JULIE TRIMINGHAM
SINCE TIME IMMEMORIAL is a recurring series featuring community members whose families have been here since time immemorial. The ancestral knowledge carried by Lhaq’temish, Nooksack, and other Coast Salish peoples is knowledge about how to live in our shared home in a good, life-sustaining way. We live in a time when we need to restore our relationship with Mother Earth and with one another. We are grateful for these stories, told in the words of each featured individual.
Laural Ballew has worked previously for Lummi Nation as Grant Manager and Budget Officer and at the Northwest Indian College as Department Chair for Tribal Governance and Business Management program, and is now Executive Director of Tribal Relations and Tribal Liaison to the President for Western Washington University.
I introduce myself with my traditional names; I have two. My first one is ses yehomia, which is my Lummi given name, and my other is tsi kuts bat soot which is a female version of my late father's name. I am a Swinomish tribal member living on Lummi. I can follow my family roots back to Nooksack, the Aleutian Islands, Sauk-Suaittle on my mother's side, Marie Charles and Swinomish, Lower Skagit, and Suquamish on my father’s side, Claude Wilbur Sr.
How and where did you grow up?
I love to share this. I love to say that I came from a small village, which is the Swinomish Tribal Community. When I grew up, it was just a couple roads through the reservation, and my home was smack dab in the middle, right behind the Catholic Church. I had a wonderful childhood. I had my parents and four other siblings: two older brothers, Claude Jr. and Jimmy, and an older sister, Lisa, and younger sister, Lona. My mother's father had built our home, and it was the
stopping place for all of my cousins and aunts and uncles. Everyone would just stop in and have a cup of coffee or to chat or see what's going on in the rez. My mom worked for the tribe as a secretary, and my dad was either logging or fishing. He was also the Tribal Recreation Director and also managed the tribal fish plant. I went to school across the slough, at that time we could actually swim in the slough. We spent summers beach seining out at Lone Tree Point, which was one road in, like Portage Island, so you had to beat the tide if you were going or staying. Family dinners on Sunday, we’d gather at my grandparents homestead, which was down on the flats, or at our house. Big, big focus on family. And education was important with my parents and grandparents.
How has that focus on education played out for you?
I am a first-generation college graduate for my immediate family. My parents had already decided that I would go to Gonzaga University. My older cousin had graduated from there, it was a college, and it was Catholic, and so, it was decided. But I should back up, because Red Square, here on the Western campus, has a deep importance to me.
Back in 1969, this is where I met my husband. We were attending a summer program called Project Catch Up, a summer program where they brought in Native junior and high school youth to attend summer courses. We stayed in the dorms, and that's where I met a lot of my Lummi friends and my husband Tim Ballew Sr. I am also a graduate of WWU so coming back to Western now, this seems like full-circle for me.
So how did you come to complete that circle, what brought you back to WWU?
In 2016, Native students wrote a letter to the President and Board of Trustees. It was the first year they couldn't hold the annual Native American Student Union
pow wow because there weren't enough students and there wasn’t enough funding. They were tired and frustrated. In the letter, they asked for five things: full funding for the Powwow; a Native American Student Union; a Tribal Liaison; verification of Native student enrollment; and for a longhouse to be built. I was brought in as Tribal Liaison, and then we worked towards those other four goals. I'm happy to say that Western has now met all five of those original goals.
The House of Healing longhouse is almost done, isn't it?
The outside structure is near completion; they are working on the landscaping and on the inside now. We’ve got a huge kitchen with an outside sink and a fire pit for preparing traditional dishes for food sovereignty classes. We’ll have wellness resources. There’ll be a lounge area, an area for the students to work on their projects, everything from beading to studying.
A longhouse committee of tribal elders, community members, and students met for a year to develop the concept and we’ve got an in-house advisory group that meets monthly to work on programs and how we want to fill the space. We envision holding a speaker series and an annual indigenous gathering. My biggest dream is to see a bachelor's degree in Indigenous studies and then a master's program in tribal governance.
It sounds like some of what you’re doing is bringing Indigenous ways of knowing into Western educational institutions?
When I graduated from Evergreen in tribal governance, there were no textbooks. Everything was photocopied from other Native scholars. Where was our knowledge? I don't pretend to be an expert—I'm not. I'm just this girl from a small village. But what I know is what my grandparents and my parents shared with me, and I can verify that, because it goes back hundreds of years. That’s how we've learned. So if you want to recognize us, you have to recognize our ways of knowing, ways of being. I carry this with my ancestors, I carry this every day. These ways have kept us here. There is validity to this. That's what I want to do: give accreditation to our ways of knowing.
Hy’shqe, Laural!
Teaching to the Whole Child
Burlington Little School
WRITTEN AND PHOTOGRAPHED BY ANNE GODENHAM
ALEXIS (LEXI) HUGHES, executive director of Burlington Little School (BLS), is serious about play. Passion beams from her face as she shows me around the property, which was a single family home before the school was founded by Bruce Campbell in 1997.
“Here at our school, the children do everything through play,” Hughes says, as we start the tour in the large garden out front, surveying the lush plants maintained mostly by teachers, students, and parents. “So math, reading, writing—we do it all through play. We do not do worksheets.”
She leads me through the interior rooms where students ages 1-6 spend their days: spacious classrooms with designated areas for art, imaginative play, building, reading, exploring science—anything you can imagine. Each classroom has its own loft, often used as a space for children to find some quiet time to themselves; we pass one built from branches that’s straight out of my childhood (and adult) dreams.
In one classroom, a little girl spots Hughes and toddles over, her round cheeks splitting into a wide grin. Hughes picks her up and chatters with her briefly. Later, she gestures to her sunflower-printed dress and beams. “Sunflowers…symbolize positivity, vitality, and optimism, which describes me to a T. I try to create the energy I want to be around and spread happiness to others.”
In the next classroom, we pause at a collection of large shapes built from cardboard and aluminum foil, the result of a project for the summer space camp.
“They're making their own outer space area,” Hughes explains. “The teachers will teach them about space, and then the kids can talk about it and create their own things.”
The school uses the Emergent Curriculum, which Hughes says “gives
Executive Director Alexis Hughes (right) and Program Supervisor Ashlynn Saenz
all families a chance to have a sense of belonging and allows them to bring their own cultural experiences into the classrooms, and allows for children who may have physical or intellectual disabilities and members of other minority groups to feel welcome.”
Everything BLS students learn carries through to their later education.
“We get feedback from the schools saying ‘your kids are different,’” Hughes says. “‘Their love of learning, the way that they're interacting with the teachers, the questions they ask...’ My teachers are asking these openended questions and getting their children excited to learn.”
We walk out to see the two playgrounds that border the back of the house. The same little girl from earlier is playing at a sound wall that one of
the parents built—all parents participate in improving the school’s facilities and bolstering the community through mandatory volunteer hours. Farther back on the fully fenced property there’s a park-sized backyard, where enormous tractor tires rise out of the sand and apple trees reach their arms down so kids can pick the ripe fruit themselves. Kids shriek and run across the grass while teachers keep watch calmly. It’s almost too idyllic. Ultimately, though, while the spaces at BLS are undeniably incredible, the people are at the center of the school’s success.
“The staff really keeps the mission statement alive,” Hughes says. “They keep the philosophy alive, and they are…the foundation to the school.” 207 S. Gardner Rd., Burlington, 360.757.8257, burlingtonlittleschool.org
FIVE FAVES
WITH FALL REARING its leafy, mulchy head, September brings about the perfect conditions for a dewy morning round of golf: slightly overcast, auburn leaves shedding from the trees, balls whizzing through the air... And what better way to round out a day on the links than with a bite to eat? Here are five tasty and fun golf course eats around the area.
WRITTEN BY WILLIAM MORTON
PHOTO BY COCOA LANEY
1
9 Restaurant at North Bellingham Golf Course
With an entirely from-scratch menu, 9 Restaurant prides itself on quality food. From sandwiches with house-roasted meats and burgers with hand-pressed patties to rotating soups and specials, you’re sure to find something to quell your hunger before or after a round. 205 W. Smith Rd., Bellingham, 360.398.8300, northbellinghamgolf.com
2 Raspberry Ridge
The Raspberry Ridge Grill is open seven days a week and offers a variety of breakfast, lunch, and dinner options for hungry golfers—or those simply looking to dine with a view overlooking the scenic Raspberry Ridge Golf Course. 6827 Hannegan Rd., Everson, 360.354.3368, raspberryridgegc.com
3
The Bistro at Shuksan
Serving breakfast, lunch, and dinner, the Bistro at Suksan is a modern fusion restaurant with a beautiful view of Shuksan Golf Club’s course. They offer gluten-free, vegetarian, and dairy-free options, and also cater parties and gatherings. 1500 E. Axton Rd., Bellingham, 360.398.8888 shuksangolf.com
4
Coyote Bar & Grill at Lake Padden Golf Course
Open from 9 a.m.-5 p.m. every day, the Coyote Bar & Grill is the perfect spot to rest after a round. Darcie Givens, food and drink manager, urges patrons to check out their fall special, the pumpkin soup. Givens explains that it’s unlike anything you can imagine, with the roasted pumpkin creating an extremely savory flavor. 4882 Samish Way, Bellingham, 360.738.7400, lakepaddengolf.com
GOOD MENTAL HEALTH
5
El Agave at Sudden Valley Golf Course
The Sudden Valley Golf Course offers food from the local Mexican food chain, El Agave. With four locations, El Agave has become known for its freshly prepared daily eats, offering a wide variety of food and drink, as well as daily specials, and domestic and imported beer. 4 Clubhouse Cir., Bellingham, 360.734.6435, suddenvalleygolfcourse.com
SPOTLIGHT SEPTEMBER TOP PICKS
BOUNDARY BAY BREWERY 30TH ANNIVERSARY PARTY
September 20
Celebrate Boundary Bay Brewery’s legacy at their 30th anniversary party. Join them in commemorating their final year in business with a full day of live music, local vendors, storytelling, delicious food, and, of course, cold beer. This event is free and open to community members of all ages! 11 a.m.–10 p.m., Boundary Bay Brewery, 1107 Railroad Ave., Bellingham, 360.647.5593, bbaybrewery.com
ART, ACCESS, & ABSINTHE: A WHATCOM MUSEUM SOIRÉE
September 26
The Whatcom Museum invites you to their annual gala! This year’s theme is Art, Access, & Absinthe, inspired by the commitment and enduring influence of French modernist visionaries. This is an elegant, unforgettable evening celebrating art and art history while also supporting the museum and its mission. Dress to impress and enjoy delicious cuisine and immersive art and experiences. 6–9 p.m., Chuckanut Bay Distillery, 1311 Cornwall Ave., Bellingham, whatcommuseum.org
WHATCOM COUNTY FARM TOUR
September 13
Spend an afternoon exploring local farms and learning where your food comes from. For one day, 15 farms will open their doors and welcome community members with unique, educational experiences. From meat and dairy farms to flower fields and vineyards, The Whatcom County Farm Tour has something for everyone. Enjoy this free, selfguided, and family-friendly opportunity to learn about the farm-to-table process! 10 a.m.–4 p.m., Whatcom County, sustainableconnections.org
BELLINGHAM SEAFEAST
September 27-28
Celebrate the Pacific Northwest’s history of fishing and seafood with delicious meals, art, entertainment, and culture at Bellingham SeaFeast, “a sea-to-table soiree.” Enjoy food fresh from the ocean, local art vendors, and educational booths to learn about the coastal traditions of the region. It’s sure to be a fun and exciting time for the whole family! Zuanich Point Park & Fisherman’s Pavilion, 2599 S. Harbor Loop Dr., Bellingham, bellinghamseafeast.org
B’TOWN FALL FEST
September 27–28
As summer comes to a close and the leaves start to turn, it’s time for Burlington’s annual B’Town Fall Fest. From human-powered pumpkin slingers and a Touch-A-Tractor opportunity to local food vendors and the Fall Thriftopia Flea Market Block Party, this fest will bring the fall vibes. Don’t miss this free, fun day with the family at its new location, Maiben Park. 10 a.m.–3 p.m., Maiben Park, 1011 Greenleaf Ave., Burlington, burlingtonwa.gov
Photo courtesy of Sustainable Connections
WCCA FALL CAR SHOW
September 1
Start your engines, the Whatcom County Cruising Association is hosting a fall car show! Enjoy a Labor Day full of prizes, raffles, dash plaques, 50/50 draw, free NSRA safety inspections, food trucks, vendors, and more. This show has a $20 registration fee for participants, and admission is free for spectators. 9 a.m.–2 p.m., The Cedars RV Resort, 6335 Portal Way, Ferndale, wccacruisers.org
BELLINGHAM GREEK FESTIVAL
September 4–7
Celebrate Greek culture with homemade food, live music, traditional dancing, wine and beer, and guided church tours. A community favorite, GreekFest has brought the flavors and spirit of Greece to Bellingham every year since 1984. From beef gyros and spanakopita to Greek coffee and baklava, they’ve got it all; come get your favorites and try something new! 11 a.m., St. Sophia Greek Orthodox Church, 510 E. Sunset Dr., Bellingham, 360.734.8745, bellinghamgreekfest.org
CHUCKANUT CLASSIC
September 6
Pedal through scenic farmland, coastal views, and forested backroads during this annual cycling event for all skill levels. Choose from multiple routes ranging from 25 to 100 miles, with aid stations and route support along the way, and finish your ride with food, drinks, and celebrations at the Portal Container Village. Check-in opens at 7 a.m.! Portal Container Village, 298 W. Laurel St., Bellingham, chuckanutclassic.org
BREWFEST ON THE SKAGIT
September 6
Raise a glass at the 23rd annual BrewFest on the Skagit! Celebrate local craft beer, cider, wine, and community with food, live music, games, and a pictureperfect view of the Skagit River. A portion of each ticket will go to the Lincoln Theatre Foundation to support local live entertainment. Sip, savor, and connect with fellow craft brew lovers! 2–7 p.m., Skagit Riverwalk, S. 1st St. & W. Broadway, Mount Vernon, mountvernonchamber.com
CATOBERFEST 2025
September 13
Spend the afternoon by the water at Beach Cat’s annual fundraiser for the Blaine Food Bank. Last year’s Catoberfest raised over $20,000! Head to the park for local brews and food, music, games, and a silent auction. This festival welcomes the whole human family, but please leave pets at home this year. 12–7 p.m., Marine Park, 235 Marine Dr., Blaine, beachcatbrewing.com
It’s Showtime!
2025 Fall/Winter Theatre Season
WRITTEN BY AIDAN HADLEY
PHOTO COURTESY OF ANACORTES COMMUNITY THEATRE
THE MOUNT BAKER THEATRE
will be hosting a variety of shows throughout their upcoming theatre season, starting with “Mrs. Doubtfire: The New Musical Comedy” on Nov. 19. December will see the MBT taken over by the Tony Award-winning musical “The Book of Mormon,” playing Dec. 29-30. The season will be rounded out by “TINAThe Tina Turner Musical,” playing Jan. 12-13. Written by Pulitzer Prize-winner Katori Hall, the show tells the story of Tina Turner, soundtracked by her own music. More details can be found on the Mount Baker Theatre’s website. 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com
From Sept.19-Oct.11, the Anacortes Community Theatre will be showing “The 39 Steps,” an engaging whodunnit with a talented four-person cast. Audiences will then be taken to Neverland, as “PAN The Musical” takes over the stage from Nov. 21-Dec. 20. Mixing together audience interaction, classic theatre, and a little bit of pixie dust, this whimsical tale will be enjoyed by families everywhere. Ticket sales and more information can be found on the Anacortes Community Theatre’s website. 918 M Ave., Anacortes, 360.293.6829, acttheatre.com
From Sept. 18-Oct. 5, The Claire Theatre will be putting on “Matilda The Musical,” a retelling of Roald Dahl’s hit novel. To celebrate the holiday season, The Claire Theatre will also be presenting “The Best Christmas Pageant Ever” from Nov. 28-Dec. 14. More information on The Claire Theatre’s shows can be found on their website. 655 Front St., Ste. 13, Lynden, 360.354.4425, theclaire.org
FRIENDS OF BIGFOOT FUN FEST
September 13
After a successful launch last fall, the Friends of Bigfoot Fun Fest is returning to La Conner for round two! Celebrate whimsical art with local merchants, artisans, and authors. From art installations to face painting, this fest has it all; so grab your friends and family, put on your best Bigfoot outfit, and head out to Gilkey Square! 10 a.m.–4 p.m., Gilkey Square, Morris St. & First St., La Conner, mysticartsupply.com
AARC ROCKIN RODS CLASSIC CAR SHOW
September 14
Into classic cars? Support the Antique Automotive Restorers Club at their endof-summer classic car show! Join for a fun day of raffles, trophies, live music, and classic cars, and don’t miss the award show at 2 p.m.! The car entry fee is $20, and the show is free for all spectators. 8 a.m., NW Washington Fairgrounds, 1775 Front St., Lynden, 360.510.0394, aarcbellingham.com
MT. BAKER HILL CLIMB
September 14
Cyclists take on one of the most scenic and challenging climbs in the Pacific Northwest, racing up Mt. Baker Highway from Glacier to Artist Point with stunning mountain views the whole way! With three categories of riders— social, recreational, and competitive— this ride is open to all biking enthusiasts over the age of 13. 7 a.m., Snowater Rd., Glacier, bakerhillclimb.com
Photo courtesy of Whatcom Events
SKAGIT FLATS MARATHON, HALF MARATHON, AND 5K
September 14
Race through the scenic Skagit Valley farmlands in the annual Skagit Flats Marathon, Half Marathon, and 5k. Enjoy flat, fast courses perfect for breaking personal records or qualifying for the Boston Marathon. Whether you’re a seasoned runner, first-time racer, or a supportive spectator, this event offers a great mix of community fun and unbeatable views. 8 a.m., BurlingtonEdison High School, 301 N. Burlington Blvd., Burlington, skagitrunners.com
FALL GARAGE SALE
September 19–20
It’s time for the Skagit County Fairgrounds’ annual Fall Garage Sale! With antiques, jewelry, crafts, and more from over 170 vendors, this is a garage sale like no other. Come for the deals and stay for the live entertainment, local food vendors, car show (Saturday only), and community fun! Admission is $5, and kids 12 and under enter free. 9 a.m.–4 p.m., Skagit County Fairgrounds, 501 Taylor St., Mount Vernon, 360.416.1350, skagitcounty.net
11TH ANNUAL FALL CAR SHOWDOWN
September 20
Check out classic and custom cars, trucks, and motorcycles at the Fall Car Showdown, held on day one of Skagit County Fairgrounds’ Fall Garage Sale. Enjoy live music, food vendors, and family fun while admiring the coolest rides in the county. Don’t miss the award show to see who takes home the trophies! 9 a.m., Skagit County Fairgrounds, 501 Taylor St., Mount Vernon, skagitcounty.net
Photo courtesy of Skagit County Fairgrounds
BELLINGHAM VEG FEST
September 21
The Bellingham Veg Fest celebrates all things vegan! For the past four years, this free, all-ages, all-vegan festival has welcomed the community for a day of food, art, crafts, and more. Bring your friends and family and spend the afternoon supporting local vegan businesses. 10 a.m.–3 p.m., Barkley Village Green, 2219 Rimland Dr., Bellingham, bellinghamvegfest.org
SKAGIT TIDEWATER BOIL
September 25
Family and friends of all ages are invited to the La Conner Marina to indulge in plenty of seafood and beer at this celebration of the Skagit food, brew, and farming communities. Come out and enjoy an all-you-caneat feast of Dungeness crab, spot prawns, cornbread, and more from The Skagit Table—all for just $65! 5:30 p.m.–8:30 p.m., La Conner Marina, 613 N. 2nd St., La Conner, 360.336.3727, genuineskagitvalley.com
SKAGIT FARM TO PINT FEST
September 27
Celebrate local farms and craft brew at this fun outdoor festival at the La Conner Marina. Enjoy a selection of beers created by local breweries paired with farm-fresh food cultivated in the Skagit area. This 21+ event wouldn’t be complete without live music, so come on down to have a good time while supporting local businesses. 1–5:30 p.m., La Conner Marina, 613 N. 2nd St., La Conner, skagitfarmtopint.com
2025 WALK TO END ALZHEIMER’S | NORTH SOUND
September 27
Help raise awareness and funds for the fight against Alzheimer’s by joining the North Sound Walk to End Alzheimer’s! Sign up for free and donate funds to help reach the 2025 goal of $40,000. This walk is a great way to engage in the community and make a difference while spending a fun day outdoors. 9 a.m., Burlington Chamber of Commerce, 520 E. Fairhaven Ave., Burlington, 425.230.4668, act.alz.org
FIDALGO TRAIL RUN
September 27
Looking for a chance to get outdoors? Held in the most visited park in Washington, Deception Pass State Park, this race will take you through beautiful forest landscapes and past the water in Bowman’s Bay. Enjoy nature with your children on the kids’ course that’s just over half a mile, or sign up for a variety of longer distances up to a marathon. 7 a.m.–3:30 p.m., Bowman’s Bay, 4402 Bowman Bay Rd, Anacortes, evergreentrailruns.com
42ND ANNUAL OYSTER RUN
September 28
Hit the streets of Anacortes for The Oyster Run, a tradition running strong since 1981! What started as a few guys riding up Highway 9, stopping along the way for oysters, quickly became “the largest motorcycle run in the Pacific Northwest.” Schedule your own route and end up downtown, where a massive celebration and community of motorcycle enthusiasts await. Downtown Anacortes, oysterrun.org
Play Ball!
Bellingham Bells
WRITTEN BY LOGAN SCHREIBER | PHOTOGRAPHED BY COURTNEY SIPILA
AS A WARM July day arrived, the people of Bellingham flocked to Joe Martin Field to watch the Bellingham Bells collegiate summer league baseball team.
There was energy as attendees walked in as the Bellingham Bells Pep Band played songs from Black Sabbath to Nirvana. Fans picked their place in the bleachers or the grass lawn and enjoyed snacks like Hempler’s sausages from the BBQ stand.
Our own Senior Account Executive Michael Roe threw out the first pitch, and The Bells got off to an amazing start and went on to win 9-1. Fans participated in dance contests and hot dog-eating contests in between innings. 1220 Civic Field Way, Bellingham, 360.527.1035, bellinghambells.com
Photo by Genuine Skagit Valley
Create
MCINTYRE HALL PRESENTS
Hasta La Muerte
Tinsley Ellis
Portland Cello Project
Ruth Moody
International Guitar Night
Tony Jackson Jungle Book
Gadan
Valentine’s Django Jazz
Changui Majadero
Wind In The Willows
Ladies of Laughter
Solas
Alash
Northwest Ukulele Jam
Chamber Music Series
Young Artist Recital
COMMUNIT Y EVENTS
Cantabile Chamber Choir
Northwest Youth Symphony Association
Pacific Northwest Opera Rinaldo
Ariadne auf Naxos
Skagit Symphony Season
Skagit Community Band
Skagit Valley Academy of Dance Nutcracker
Skagit Valley Chorale
Heralding Christmas Celebrating in Song
Skagit Valley College
Oklahoma!
Mariachi Festival
Theater Arts Guild
Little Mermaid
Subscriptions
Photo by Cassie
Van Boven
From Their Family to Yours
Cheeks Jeans Boutique
WRITTEN BY NICOLE KIMBERLING | PHOTOS BY CASSIE VAN BOVEN
The Shop
Tucked into the heart of Lynden’s historic Front Street, Cheeks Jeans Boutique is cozy and welcoming. The racks are thoughtfully curated with women’s clothing for every stage of life—from adorable babywear and fun tween styles to timeless pieces for women of all ages. Alongside denim, you’ll find accessories, select footwear, gifts, and seasonal favorites.
In a world dominated by online shopping, Cheeks offers something different: a true in-person experience. You can touch, try on, and style your looks with their knowledgeable team—always ready to help, never pushy. Need a fresh outfit for a weekend getaway or a special event? They’ve got you covered with styling help at no charge, no appointment necessary.
The Atmosphere
This little corner of Front Street is the perfect spot to make a day of it: browse the Waples Building and you’ll find Village Books next door, grab lunch at Avenue Bread, stay the night at The Inn at Lynden, stop in at Overflow Taps, and of course, pop into Cheeks for a wardrobe refresh.
When you’re there, you’ll see girlfriends making a day of it, moms with babies in tow, young working professionals, and even grandmothers finding their perfect pieces—all receiving the same friendly, personalized attention.
The People
Cheeks is a family business, founded by sisters Laura Bouma and Wendi Parriera. Over the years, nearly every woman in the family—daughters, nieces, moms, and sisters—has pitched in, alongside a close-knit team that feels like family too. Even the photos for this feature were captured by their own team member, Cassie Van Boven!
The staff is passionate about creating a welcoming space where customers feel seen, supported, and celebrated. They know when to offer help and when to let you browse—and they mean it when they say: ‘we love our people.’
What You’ll Find
Cheeks is best known for their premium denim—from Free People, Hudson, Joe's Jeans, Kut from the Kloth, DU/ER, Billabong, and more—but the store is filled with a little bit of everything: casual dresses, tops, jumpsuits, shoes, jewelry, hair accessories, and activewear for women. They also have a cozy baby section, a tween corner, and thoughtful gifts like Capri Blue candles, lotions, diffusers, stickers, journals, and cards. It’s a one-stop shop for style and gifting, all in one charming location.
Favorites
“Free People denim just flies off the shelves,” Wendi says. “The next closest place to find it is Seattle, so our customers come from all over.”
“Vuori, Z Supply, and Billabong are also huge hits,” add Cassie and Janine.
They also love carrying By Grace Designs jewelry by local artist Jamie Williams—exclusive to Cheeks. Other customer favorites include Sorel footwear, perfect for Pacific Northwest weather, and Rip Curl styles for tweens. 420 Front St., Lynden, 360.778.1849, cheeksjeans.com
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Love to Layer
WRITTEN BY
CHLOE NELSON
A UTUMN IS UNDOUBTEDLY one of Washington's prettiest seasons, with golden light filtering through lush trees and colorful leaves dancing upon the ground. The beginning of fall means saying goodbye to warm weather and hello to lower temps, which means layers to add flexibility to your wardrobe. Here’s some inspiration below for layers that are perfect for this almost-chilly-butnot-quite weather!
1 The North Face Antora Rain Hoodie REI, $120 400 36th St., Bellingham 360.647.8955, rei.com
Beck’s Shoes, $150 113 W. Magnolia St., Bellingham 360.734.3090, beckshoes.com
Providing a Happy Place to a Close-Knit Community
WildFibers
WRITTEN AND PHOTOGRAPHED BY ANNE GODENHAM
“ IT WAS MY happy place,” WildFibers Owner Brooke Jones says, gazing fondly at the colorful skeins of yarn and beautifullyknitted sample garments that surround us. “My birthday trip would be to come to WildFibers by myself, so I could be here for a long time…and at one point, I just asked [then-owner Sarah Parker]: ‘is there ever any need of someone very part-time?’”
So began Jones’ tenure at the downtown Mount Vernon yarn shop: as a customer, a creative, and a community-hungry new knitter whose kids had recently started school and opened up her schedule.
First opened by Parker in 2005, the store quickly became a beacon of inventory and connection for the region’s many avid fiber artists—they primarily serve knitters and crocheters, but they also host group gatherings that are open to all.
“The community is wonderful,” Jones says. “People are so supportive and happy to have a yarn shop here. I have people who visit every year, who come to see family, and they make a point of coming in every time to see us. It's wonderful, that community of craft, crafters, and creativity; you certainly develop relationships with people, and it’s a close-knit group.”
After working there as an employee for five years, her hours steadily increasing as her own schedule and Parker’s needs fluctuated, Jones was offered the opportunity to take over the yarn store.
“It was a dream of mine,” she says, but she never thought it would actually happen. “It was this sort of pie in the sky, ‘how would that ever come to be?’”
And yet, it did. Sarah was ready for her next chapter and Jones was ready
for the challenge, and in 2022 the store officially changed hands. But Jones hasn’t changed much about the business itself—it already provided so much joy to so many people, including herself.
Not that Jones doesn’t have goals for the shop. She’s a creative, after all—she started in visual arts as a painter, and now she gets her color and design kicks knitting stranded color work, also known as Fair Isle. It’s on stunning display in the sweater she’s wearing during our conversation.
“[It’s tricky to strike] a balance between all the things you have to do compared to all the things you want to do,” she says, adding that she’d love to do some yarn-dyeing in-house in the future.
For the moment, though, WildFibers stands firm as a resource for knitters and crocheters of all experience levels. Not only do they sell an enormous range of yarns, needles, books,
and patterns (some of which have been made into samples so customers can see, touch, and discuss their options in person), but the knowledgeable staff is also always happy to offer advice and support.
“Dive in [at] the deep end,” Jones says when I ask if she has any advice for people who are considering taking up knitting or crochet. “I think sometimes people can talk themselves out of it—it feels daunting…[But] there's so many awesome resources now: if you're a visual learner, you can watch a YouTube video, [or] you can take a private lesson with us…[Just] be willing to take the risk and make a mistake, because the worst that can happen is you have to back up and do it again, and spend time doing something you're enjoying.” 706 S. 1st St., Mount Vernon, 360.336.5202, wildfibers.net
PeaceHealth Outpatient Palliative Care Program Helps Patients Through Each Step Of The Chronic Illness Journey
ARTICLE AND PHOTOS COURTESY OF PEACEHEALTH
WHEN MONA DECOY’S late husband, Tom, was diagnosed with a malignant leg tumor in 2023, his radiation oncologist referred him to Dr. Angie Lee at the Outpatient Palliative Care program at PeaceHealth St. Joseph Medical Center.
They’d heard the term “palliative care” before, and they knew it differed from hospice, but they really didn’t know what to expect.
Over the next several months, the couple gained a deep appreciation for the critical support palliative care provides to people living with a serious illness. Reeling from the shock of the diagnosis and the intensity of Tom’s treatment regimen, they came to lean on Dr. Lee and her team for help with Tom’s diet, skin care, medication and other health issues, as well as emotional support.
“We were absolutely thrilled to learn this experience was available to us,” Mona said. “It really helped us get through a very frightening cancer journey. Getting that reassurance and support was invaluable—I just can’t say enough positive things about the enormous value of this wonderful program. Dr. Lee and her team felt like family.”
Palliative care is specialized medical care for people with serious and progressive illness. It offers a person-centered approach with the goal of improving quality of life.
PeaceHealth’s Bellingham-based program boasts a robust interdisciplinary team that includes palliative care clinicians, a nurse, a social worker, a medical assistant, a pharmacist, a referral coordinator and a chaplain. With this full complement of expertise, the team offers support not only for physical symptoms like pain and fatigue, but also for the emotional, spiritual and practical challenges that accompany serious illness.
In fiscal year 2025, the program served 570 patients in 3,337 encounters – either at home or at the PeaceHealth St. Joseph Cancer Center, which serves as the clinical hub. The program model emphasizes individualized consultations and easy access for patients and families, whether they are managing advanced cancer, heart failure, chronic lung disease, Parkinson’s disease or other life-limiting conditions.
“For some patients, it’s a single conversation,” said Leslie Clements, director of palliative care for the PeaceHealth system. “For others, it’s helping them plan for next steps and get their affairs in order. Sometimes it’s much more complicated symptom management, where we see patients multiple times. It’s really walking alongside someone through every step of their chronic illness journey.”
Beyond direct patient care, the program also plays a key role in educating healthcare providers about goals-of-care discussions and the nuances of serious illness care.
Dr. Lee said it’s “highly unusual” for a community the size of Bellingham to have such a strong, comprehensive outpatient palliative care program. “The only reason why we have such a big and robust team is because we have a community that supports us,” she said, noting that the PeaceHealth St. Joseph Medical Center Foundation provides ongoing support to the program through community donations. “We provide services they need, and they’ve invested in us.”
PeaceHealth’s commitment to outpatient palliative care represents a powerful success story—one made possible by community voices, donor generosity and the enduring belief that all patients deserve comfort, dignity and support.
“We’re excited about the future of the program, and so grateful to our PeaceHealth St. Joseph Foundation for providing essential support,” Leslie said. “We hope to continue expanding our capacity and serving the citizens of Whatcom County for many years to come.”
Mona and Tom DeCoy
Angie K. Lee MD
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Skagit Valley Food Co-op
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411 E. Magnolia St., Bellingham 360.647.2020, binyonvision.com
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Anacortes Farmers Market 611 R Ave, Anacortes, WA 360.982.8092, anacortesfarmersmarket.org
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Hela Provisions 1305 Cornwall Ave., Bellingham 360.746.5678
7. September 21st, 10am-3pm Food, Local Goods, Music & More! | Free Entry
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Borthwick Jewelry Inc.
1730 La Bounty Dr Suite 5, Ferndale 360.384.2803, borthwickjewelry.com
DISSECTING THE COCKTAIL
WRITTEN BY ANNE
GODENHAM AND KRISTEN BOEHM
WE USUALLY ENJOY cocktails in their completed forms, after they’ve been measured, shaken, and poured. But the process is enjoyable in and of itself—hence the hypnotic effect of sitting at a bar and watching a mixologist work their magic!
This month, we’re giving you an indepth look at 10 mixed drinks from a handful of the North Sound’s best bars and restaurants. The talented bartenders have given us a run-down on how the drinks were made and what makes them special, so we can all enjoy a cocktail together to ring in the fall.
Photo by Kristen Boehm
Mixology 101
AS YOU MIGHT have guessed, “mixology” is the craft of mixing ingredients to make a cocktail or other drink (yes, mocktails count!). While many of us honed our basic proportion skills in our youth by combining cheap spirits with crowd-pleasing mixers, going beyond the vodka-cranberry and shaking up multi-ingredient cocktails can feel like an intimidating step. So here’s an easy beginner’s guide to get you started and build your confidence.
Tools of the Trade
While bartending imagery is often rife with gleaming copper stirrers and fancy globe ice molds, there are really only a few things you need to have on hand:
• A shaker—we recommend the Boston style, as the metal chills the liquid inside faster.
• A way to portion out your ingredients, either a small measuring cup or a two-sided “jigger,” which typically has room for 1.5 ounces (AKA a jigger!) of liquid on the larger side and ¾ ounces (a half-jigger) on the smaller. Bear in mind that jiggers can come in different sizes, though, so make sure you’re familiar with yours!
• A Hawthorne strainer—your shaker will likely have a basic strainer built into the lid, but a separate strainer is more versatile.
• A citrus juicer. You can use a standard kitchen juicer if you like, or get a handheld one for faster and cleaner squeezing.
• A muddler—you can use a wooden spoon handle or other thick, sturdy utensil, but a muddler will do a better job breaking up mint leaves and other ingredients into sippable bits.
Spirits, Bitters, and Mixers
When it comes to making a great cocktail, the quality of your ingredients is key. You don’t have to go with top-shelf spirits, but it’s worth doing some research to figure out which producers, styles, and quality designations fit your budget and your goals. A local distillery like Chuckanut Bay Distillery can be a great resource for learning about specific spirits!
Bitters—alcoholic concentrates that add flavor, usually botanical, to cocktails in small dashes or drops—aren’t used widely enough in mixology to make them a necessity, but if you want to have a couple of standards on hand we recommend Angostura and Peychaud’s.
As for mixers, you’ll likely want to purchase fresh ingredients for any new cocktail you plan on making, but a few things are always good to stock: seltzer and tonic water; ginger beer and cola; and commonly-used juices like cranberry and orange. (For more mixer tips, check out the Kitchen Tips and Tricks on page 68!)
Techniques
If you’re a fan of 007, you’re familiar with the phrase “shaken, not stirred.” James Bond takes his martini how he likes it, despite the prevailing wisdom stating that a stirred martini is the preferable choice—shaking breaks up the ice, which clouds the surrounding liquid.
Ingredients and tools are important, but technique is crucial to an elevated cocktail. Whether the liquids are agitated in a shaker, stirred with a swizzle and then strained, layered for an intentional separation of colors and flavors, or even blended with ice to make a slushy, the way the ingredients are combined can make all the difference. When you’re comfortable with the core methods, you can level up to fancier techniques like floating and flavor rinsing.
Now that you understand the basics, you can see them in action on the following pages with our featured cocktails from local bars and restaurants!
Blue Bicycle lemondrop
Martini
Martini Brunch, Mount Vernon
COURTESY OF MARTINI BRUNCH
At Martini Brunch, they love to focus on as many local spirits as possible, and one of their favorite producers is Snohomishbased Skip Rock Distillers. When they saw the new release of Blue Bicycle, a blueberry gin made with local PNW blueberries, they had to get their hands on it, and that they did! It was so bright and fresh and not overly sweet—so they decided to make a juicy lemon drop with it. To make a Blue Bicycle Lemondrop at home you’ll need the aforementioned gin, freshly squeezed lemon juice, lemonade, and simple syrup. If you zest your lemon before you squeeze it for juice you can make a rim sugar with lemon zest and granulated sugar for your martini glass.
The Dissection
• 1.5 ounces gin
• 1/2 ounce freshly-squeezed lemon juice (don’t buy the lemon juice from the store—fresh absolutely makes a difference)
• 1/2 ounce lemonade
• 3/4 ounces simple syrup
Instructions:
• In a cocktail shaker add gin, lemon juice, lemonade, and simple syrup.
• Add ice and shake until the shaker is very cold to the touch.
• Strain and pour into your sugar-rimmed martini glass.
The Bartender
With a name like Caty Craft it’s no surprise you’d find them behind the bar! Caty has been crafting cocktails and curating the drink menu with Brooke at Martini Brunch since they opened in 2023. Caty’s drink of choice is Campari and soda with a sidecar of Jameson, if that gives you an idea of their palate. They love to create a “make me something,” a dealer's choice cocktail, as well as bourbon and whiskey cocktails like paper planes and Manhattans.
Photo courtesy of Martini Brunch
Photocourtesyof
Martini Brunch
Island Ol’ Fashioned Old Fashioned
‘Ono Kitchen & Bar, Bellingham
An old fashioned is, as it sounds, a rather traditional cocktail, even said to have come about in the mid-1800s in response to overly complicated drinks. So how does ‘Ono Kitchen & Bar put its unique Hawaiian-PNW spin on a cocktail that breaks down into just three or four ingredients?
For their Island Ol’ Fashioned, they start by fat washing rye whiskey with burnt bananas.
“We burn bananas to get a caramelized flavor out of them, and then we smoke them with alderwood,” says Bartender Gavin Azevedo. To fat wash the whiskey, they steep it with the burnt bananas, infusing it with those rich, tasty flavors. They then purify it by chilling it, removing the solidified fat, and filtering it. Fat washing often leaves behind a smoother mouthfeel in addition to deep flavor notes. It can be used with other fats like butter, coconut oil, and even the fats from meat for savory concoctions.
“Then it’s just a simple old fashioned, except we use chocolate bitters, for a little bit more of an unctuous flavor to go along with that caramelized flavor. And we use our demerara syrup that we … put our own little touch on, as well.” This mysterious touch adds a hint of citrus to the demerara, a sugar often used in cocktailing for its richer, more complex flavor.
Azevedo begins mixing the drink by adding ice to a mixing glass, adding the fat washed rye, then the bitters and demerara. The ice is the last ingredient, and he likes to stir the drink roughly 40 times to attain the right dilution. Then, he filter-pours it into a rocks glass, garnishes with a banana leaf, and serves.
The Bartender
Gavin Azevedo is from Maui, which is coincidentally also where the owner of ‘Ono is from. He bartended in Oahu and Waikiki before moving to Washington, and has worked at ‘Ono for two years now. In his words, ‘Ono accomplishes “a nice balance of bringing the spirit of the islands and combining it with local flavors.” If you’re getting into cocktailing, he recommends you “just read and be inspired,” and says tuxedono2.com is filled with classic cocktail recipes for inspiration and guidance.
The Dissection
• Burnt banana fat-washed rye
• Customized demerara
• Chocolate bitters
• 3/4 ounces simple syrup
Photo by Kristen Boehm
Photo by Kristen Boehm
The Dissection
• Toasted jasmine rice infused vodka
• Toasted jasmine rice infused simple syrup
• Mango puree
• Lime juice
• Coconut Milk
Mango Sticky Vibes Vegan Clarified Milk Punch
Jack’s Bar, Bellingham
Jack’s Bar likes to focus on “sophisticated simplicity,” according to Bar Manager Dennis Schafer. That doesn’t mean that their cocktails themselves aren’t complex! By doing prep-work in advance and batching, Jack’s is able to serve up complicated cocktails like this vegan clarified milk punch in just a minute or two.
The crew at Jack’s conceived this cocktail with a few different things in mind. They wanted toasted rice and mango to be present in the flavor profile, inspired by mango sticky rice, and they wanted to round out their menu in terms of spirit type and vegan offerings.
To achieve the toasted rice flavor, both the vodka and simple syrup are infused with toasted jasmine rice. Mango puree is used for a fresh and juicy mango flavor. To balance the strong spirit and sweet fruit and syrup, lime juice was “the obvious choice” of sour for this tropical build. That acidic lime juice is also what jumpstarts the clarification process when everything else is introduced to the coconut milk.
After straining out the solids from the clarification process, what’s left is a crystal-clear batched cocktail ready to be stored and served over ice. From the customer’s perspective, the drink seems as simple as pour, stir, and garnish (with a strip of dried mango).
The Bartender
Bar Manager Dennis Schafer has worked at Jack's for about five years. Before that, you would have found him at Fairhaven’s Swim Club Bar, and before that, he helped open Rock and Rye Oyster House’s bar in 2014. So it’s safe to say he’s been around the Bellingham craft cocktail scene for a while! When making new drinks, he starts out by identifying the flavor profile he wants to accomplish, and always keeps the balance of a drink in mind.
Photo by Kristen Boehm
Photo by Kristen Boehm
Silk & Lullaby Clarified Milk Punch
The Dissection
• 24 ounces bourbon
• 8 ounces lemon
• 12 ounces chamomile tea
• 8 ounces honey syrup
• 2 ounces simple
• pinch of salt
• 20 ounces milk
Tide & Taste, Anacortes
COURTESY OF TIDE & TASTE
A chilled take on a winter classic, this clarified milk punch channels the comforting flavors of a hot toddy—think soothing honey, warm spice, and bright citrus—but serves them with crystalline clarity and a velvet-smooth finish. The milk clarification process lends a luxurious mouthfeel and transforms the familiar into something refined and unexpected. A truly elevated sip that surprises and delights from first glance to final drop–it’s a showcase of technique, balance, and creativity. A common practice on our cocktail menu: flavors you might be familiar with but served in a new, surprising, and exciting way.
Instructions:
• Mix all ingredients except for the milk in a large container.
• Mix in milk, allow it to curdle.
• Strain through a fine mesh sieve lined with a coffee filter; let strain overnight.
• Serve 3 ounces over a big ice cube with a lemon twist!
The Bartender
The bartenders behind the cocktail are the restaurant owners, husband and wife Nick and Kami LaLonde. Nick loves to create and Kami loves to taste-test. Nick approaches cocktail-making the way he approaches cooking: always experimenting with new techniques and flavor combinations. We love to take something familiar and present it in a totally new way.
Photo courtesy of Tide & Taste
Photo courtesy of Tide & Taste
Day Tripper
The Dissection
• BroVo gin
• Campari
• Amaro Montenegro
• Raspberry infused Yzaguirre Vermouth Blanco
• Orange bitters
• Basil oil
Rock and Rye Oyster House, Bellingham
A take on the Negroni
This aptly-named cocktail is bright and refreshing, but packs enough of a punch to get you wherever you need to go. It was dreamed up by Rock and Rye Oyster House Bartender Shannon Suschil as a summery riff on a Negroni. As Bar Manager Celia Scruton says, it’s “all spirit.”
They start the drink off with gin by BroVo Spirits, a Woodinville distillery. In addition to Campari, the aperitivo that lends a Negroni its signature bitterness, they add the herbaceous Amaro Montenegro. Then, instead of the traditional sweet vermouth, they use Yzaguirre Vermouth Blanco infused with raspberries.
“It really brightens everything up,” says Scruton. “It doesn’t come through as sweet or overpowering, it comes through as the [true] flavor of raspberry.”
Finally, orange bitters and house-made basil oil add touches of intrigue to this strong mixture. The basil oil sits on the surface and looks gorgeous, but it also adds a silky texture and helps round everything out with a fresh flavor.
Brunch Bevs
Is there anything better than meeting up with friends for a Saturday breakfast so late that it’s borderline lunch? Yes: adding a refreshing cocktail to start your weekend off on the right foot! COA Mexican Eatery & Tequileria is, as you might expect, known for their wide range of delicious Margaritas—they have locations in Mount Vernon, La Conner, and Bellingham. In Fairhaven, Colophon Cafe makes a mean Bloody Mary to add a savory side note to their indulgent French Toast Bake, and B-Town Kitchen & Raw Bar will get your day started right with one of their Shaker Martinis. And that’s just to name a few!
The Bartender
Celia Scruton is an up-and-coming mixologist in the Bellingham bar scene. In just a year, she’s worked her way up from host to bar manager at Rock and Rye Oyster House. She accomplished this with passion and dedication, by studying the classics, and by trial and error. She recommends diving in and having friends (or co-workers) try your drinks and give their honest feedback. The best way to learn is often by doing!
Photo by Kristen Boehm
Photo by Kristen Boehm
Figlia Spritz Mocktail
Skagit Valley Larder, Mount Vernon
This delightful take on an Italian Spritz makes the classic afternoon refresher zero-proof by swapping the prosecco for sparkling water and the aperitivo (Aperol, Cynar, etc.) for a non-alcoholic version made by Figlia.
The combination of Meyer lemon, peach, and basil in the aperitivo gives this mocktail a refreshing, light, herbal flavor— it’s not sweet at all, despite the peach notes, and the finish has a slight bite to it from the gochugaru oil. The end result is nothing like an Aperol Spritz, and yet it fits the bill exactly.
The Dissection
• 1 part Figlia Sole Non-Alcoholic Aperitivo
• 3 parts sparkling water (we like Saratoga Springs because it has a nice bite to it)
• 2-3 dashes rhubarb bitters (optional and alcoholic)
• 3-5 dashes Algae Gochugaru Chili Oil
Instructions:
• Combine Figlia Sole with sparkling water in a large glass and add ice.
• If making the mocktail slightly alcoholic isn’t a dealbreaker, add 2-3 dashes of rhubarb bitters.
• Stir, then top with 3-5 dashes of gochugaru chili oil for a hint of spice and color, and enjoy!
The Bartender
Candace Kiersky is the owner of Skagit Valley Larder. She became a fan of the Aperol Spritz when working for an Italian restaurant group in New York City, where the staff would end their day around a large table with spritzes for all—“no more work after that!” As her experience with spritzes and wine sales increased, Kiersky learned that the base mix was infinitely adaptable, and she began to play around with combinations. When she encountered Figlia’s non-alcoholic aperitivo, she was immediately impressed: “It’s not trying to be something that’s already in the market; it’s completely new. You don’t [feel like] you should be drinking the alcoholic version of it.”completely new. You don’t [feel like] you should be drinking the alcoholic version of it.”
Photo by Anne Godenham
Photo by Anne Godenham
Mad Hatter Sour
Amendment 21, Bellingham
Merging drink-mixing traditions of the Prohibition era with creative craft cocktailing, Amendment 21 is a fantastic place to relax in comfort and style. Bartender Josh Gustafson has worked there for three years, and says they’re always working on their cocktail program, balancing the classics with exciting revamps.
In a similar vein, the Mad Hatter cocktail takes some widely held expectations and turns them on their heads. Would you expect a redux of a daiquiri to be the perfect warming drink for cold seasons?
Gustafson recalls that the drink was created for the fall/winter season of 2024.
“We were looking for something that was a little richer … with a lot of those wintery, baking spice types of flavors. We also wanted to work it in with rum,” says Gustafson. “Another part of it… we were trying to be better about not wasting any ingredients. The Luxardo syrup, which is the main sweetener in there, is from the can of cherries.”
That’s how something similar to a classic sour, made up of spirit, sugar, and citrus, became an extremely popular addition to the winter menu—so popular, it remained through spring and summer! When you taste it, you’ll understand why. The rum is warming in your stomach, pairing perfectly with clove and cardamom liqueur. Sweet Luxardo cherry syrup and bright lime juice bring the drink to life. The use of both Angostura bitters, known for its spice notes, and Peychaud's bitters, lighter and star anise-forward, add further complexity to the baking spice flavor profile. Sipping on this in summer might make you feel mad as a hatter, but we absolutely recommend it for all seasons.
Sip & See
For a drink with a view, head to Keenan’s at the Pier in Fairhaven for a sunset dinner or sunny Sunday brunch. Or go watch the boats while you sip a mixed drink or hard shake at Nicki’s Bella Marina in Bellingham!
Prefer your cocktail with a side of sports or other onscreen entertainment? Check out The Score Sports Bar & Grill in Ferndale or McKay’s Taphouse and Pizzeria in Bellingham. To add in your own friendly competition, stop by Tony’s Tavern in Custer and hustle your friends at the pool table!
The Dissection
• Rum
• Clove & cardamom liqueur
• Luxardo cherry syrup
• Lime
• Angostura bitters
• Peychaud’s bitters
The
As Amendment 21’s longest-running bartender, Josh Gustafson is casually confident behind the bar, with the knowledge and skill to back it up. He recommends newcomers to mixology “follow the classics,” and slowly make little tweaks as you learn what makes up a good drink.
Photo by Kristen Boehm
Photo by Kristen Boehm
Tea Garden
Galloway’s Cocktail Bar, Bellingham A take on the Bee’s Knees
On an extensive menu of classic and signature cocktails, the Tea Garden stands out for its sheer delightfulness. It has a sunny coloring and a floral, citrusy flavor, like everything good about an afternoon surrounded by blooms and busy bees.
Bartender Amanda Shoemaker explains that they prep for this drink by infusing jasmine into Outfitters Gin, a gin produced by Distillers Way out of Ferndale. Outfitters proudly uses mountain water from aquifers near Mount Baker, claiming it lends “crisp and refreshing” qualities to the botanical notes of mountain juniper and coriander.
Aperol is what gives the cocktail its clear orange coloring. It’s a low-proof Italian botanical liqueur, an aperitivo characterized by its bittersweet, citrus-forward flavor. The recipe is a secret, but we know it features gentian root, rhubarb, and cinchona. Lavender honey and lemon round out the bouquet of this cocktail. Bartender Garrett Ciaramella, who created the Tea Garden as a riff on the classic Bee’s Knees cocktail, says that the orange bitters were the final ingredient needed to activate the flavors and open the drink up. Finally, it’s polished with an orange peel twist and served on the rocks in a Collins glass, ready to transport you to your secret garden happy place.
The Dissection
• Jasmine infused Outfitters gin
• Aperol
• Lavender honey
• Lemon
• Orange bitters
The Bartender
Amanda Shoemaker and Garrett Ciaramella are bartenders at Galloway’s, where the signature menu is made up of recipes the bartenders themselves create. Shoemaker has worked everywhere from a punk pizza bar in Seattle to the bar at a ski resort in Taos, New Mexico. She hosts bitters making classes at Galloway's, and loves the craft and creativity of mixology. Shoemaker helped Ciaramella get started with craft cocktails, and he took the advice “try everything, even if you think it’s going to taste bad” to heart. He enjoys the process of experimenting and finding the right ingredient to balance a mixture.
Photo by Kristen Boehm
Shruberita Margarita
Revival Lounge, Mount Vernon
COURTESY OF REVIVAL LOUNGE
This cocktail is based around a shrub that we make from berries in our garden and apple cider vinegar from our trees—really just a focus on local ingredients and how the bite of the shrub plays off the spicy sweet habanero syrup. It all plays well together, making a tangy, sweet, and spicy play on a margarita.
Through the straw it’s a smooth mix of berry and citrus, cold and refreshing, followed by the contrast of the habanero’s heat. From the salted rim it tastes like a berry margarita, salty with a bite of habanero, the berry and citrus lingering and soothing after.
Instructions:
• Rub the rim of a rocks glass with lemon or lime and press into pink peppercorn salt. Place ice in the glass to chill.
• In a small shaker, combine tequila, lime juice, blueberry shrub, habanero syrup, and triple sec.
• Add ice and shake for 15 seconds, creating a light and dark red drink, then strain into the glass.
• Add a lime wheel to garnish and enjoy!
The Bartender
CJ Tyron is a longtime bartender and food industry worker with experience in all levels of the business—but he’s a bartender at heart. He enjoys traveling for live music and exploring the food and cultures of other cities. CJ was born and raised in Skagit Valley, with a love for nature and combining spirits for a perfect drink and experience. He’s always ready to smile and laugh with guests, and always looking to elevate the experience of his guests.
The Dissection
• 2 ounces tequila, your choice (at Revival we use La Vieja Taberna, a blanco tequila)
• 1 ounce fresh lime juice, plus a wheel for garnish
• 1 ounce housemade blueberry shrub
• ½ ounce housemade habanero syrup
• ¾ ounces triple sec
• Pink peppercorn salt
Photo courtesy of Revival Lounge
Photo courtesy of Revival Lounge
• Egg whites
• Shanky’s Whip
• Cold brew
The All-Seeing Eye Espresso Martini
Odd Fellows Temple Room, Bellingham
In the atmospheric Odd Fellows Temple Room, the mysterious vibe is complimented by secret society decor, live music, and a menu of classic drinks like The All-Seeing Eye. This espresso martini will keep you wide-awake for any clandestine meetings on your schedule, according to Bartender Maya Lengyel.
To make this drink, Lengyel starts by dry shaking egg whites in a chilled shaker, followed by adding ice and Luksusowa vodka. With no actual dairy, the egg whites are what gives this coffee cocktail a thick, creamy layer of foam on top.
Next in are the star ingredients: cold brew coffee and Shanky’s Whip, a black liqueur and whiskey blend known for its rich flavor notes.
“Shanky’s Whip is the really signature thing about our espresso martini,” says Lengyel. “It’s an Irish whiskey liqueur that’s distilled from whey, and it tastes like toffee and hazelnuts and chocolate… it’s so decadent.”
After a wet shake, the drink is strained into a coup glass, garnished with cocoa powder, and served up.
• Luksusowa Vodka
Maya Lengyel is one of the main bartenders you’ll see at Odd Fellows Temple Room, the backroom venue connected to The Orion bar. She’s been there since it opened on New Year's Eve, 2023. She’s had almost every job there is to do in the service industry, starting as a barista at just 12 years old. This is her first full-time bartending position, and it’s a perfect fit, thanks to her love for talking to people, working the night away, and serving the dynamic crowds brought in by a live music venue.
by Kristen
The Bartender
Photo
Boehm
Bar Guide
Special Advertising Section
Southside Bar
1323 11th St, Bellingham, WA 98225 drinkatthesouthside.com
Located in historic Fairhaven, Southside Bar is here to serve you. Join us from Happy Hour to Late night any day of the week and you will find a welcoming atmosphere full of lively people, great drinks, and classic hospitality. Stop by, grab a drink, and you will see why our motto is “welcome home.”
Hours
Sun-Thurs: 3pm–12am | Fri-Sat: 3pm–1am
Happy Hour
Sun: All Day Happy Hour | Mon-Thurs: 3–6pm
Cheba Hut
306 W. Holly St., Bellingham, 360.684.3323, chebahut.com
Parked beside the legendary Rocket Doughnuts rocket, Cheba Hut’s slinging toasted subs and cocktails till 1 AM every Friday and Saturday. Kick back with Happy Hour Monday–Friday 3–6 PM, score a Pinner & a Pint on Saturdays, and ride out Sunday Funday with happy hour all day.
Stones Throw Brewery is your Fairhaven neighborhood hangout, pouring house-brewed craft beers in a cozy taproom and sunny, dog-friendly patio. Enjoy live music Wednesdays, Fridays, and Saturdays from 6-8pm, and trivia Thursdays 7-9pm. A community-first spot for great beer, conversation, and laid-back good times.
Happy Hour
Monday through Friday, 12:00PM–3:00PM $1 off pints
Nicki’s Bella Marina
2615 South Harbor Loop Dr., Bellingham, nickisbellamarina.com
Where great taste, good times & great spirits all come together! No great burger is complete without that refreshing taste of a local craft beer such as Boundary Bay. We also feature a great selection of many of Bellingham’s finest, local micro breweries. And yes, we have a full bar for you liquor lovers. From Brew to Whiskey, we have the liquids to quench your thirst.
Happy Hour
Tues–Sat: 3pm–6pm
Up for a night of carousing, or just a quiet drink with some friends? Here’s a handy list of North Sound drinking establishments to help you get your bearings. (All listings are supplied by the businesses.)
Jack’s Bar
219 W Holly St, Bellingham, WA 98225 drinkatjacksbar.com
In the heart of downtown Bellingham, Jack’s Bar offers a playful twist on timeless charm. We host a menu of thoughtfully curated cocktail classics and inventive contemporary libations. Jack’s is the go-to spot for quality pours in a relaxed environmentwhatever your preference, we offer something for everyone.
A rustic roadhouse on Mt. Baker Highway serving hand tossed pizzas, grinders, salads and craft beer. Our beer is made on-site and includes freshly brewed, small-batch ales, lagers, and barrel-aged sours. The Beer Shrine dining room is family friendly. Daily food specials & Happy Hour. Wines, ciders and house-made root beer also available. Open year-round.
Happy Hour
Mon–Fri: 12pm–5pm
Aslan Depot
1322 N Forest St, Bellingham aslanbrewing.com/depot
The Aslan Depot is a 21+ bar in downtown Bellingham serving New York-style pizza, craft beer, cocktails, and more. Enjoy a slice with your drink or grab a pie to go. Live music, DJs, and community events weekly.
Happy Hour
3:00PM–5:00 PM Daily
The Score Sports Bar & Grill
2030 Main St. Ferndale, WA 98248, 360.392.0350 thescoredowntown.com
Welcome to The Score Sports Bar & Grill, Whatcom County’s newest place to watch your favorite games! Highlights include an extensive and varied elevated bar menu, an assortment of local craft beer and spirits, and 13 TV’s to watch ALL the sporting events. Come check The Score!
Eagles Nest Sports Bar
2038 Main St. Ferndale, WA 98248
Alejandro & Jocsan Hernandez are the father and son owners of Ferndale’s newest sports bar. With inspiration taken from our town’s rich history and high school mascot, as well as our intense fandom for all sports, we bring you a new place to eat, drink, catch a game or even play some pool!
Tucked beneath Waldron Alley, 1-Up Lounge hums with pinball flippers, Japanese arcade imports, and consoles from every era.
Kids are welcome until 7 p.m. After that, the lights drop and it’s 21+ only.
Happy Hour
Daily from 4pm–6pm
Late Night Happy Hour after 10pm!
McKay’s Taphouse & Pizzeria
1118 Maple St., Bellingham, 360.647.3600 McKaysTaphouse.com
Serving up bold flavors, a big variety of brews, and a welcoming vibe, we’ve been Belliingham’s go-to taphouse and pizzeria for years. With plenty of options to satisfy every craving, pull up a chair, grab a slice, and enjoy the best of the neighborhood. Cheers!
Hours
Sun–Thurs: 11am–2am | Fri-Sat: 11am–3am
Happy Hour
Mon–Thurs 3–6pm
Nell Thorn
116 1st St, La Conner, 360.466.4261, nellthorn.com
Waterfront Dining with fresh, daily menu of artisanmade, sustainable, farm to table NW fare. Craft cocktails, fine wines, & microbrews on tap
Hours
Mon–Fri: Lunch: 11:30am–2pm
Small Plates: 2pm–3pm | Dinner: 3pm–8:15pm
Sat–Sun: Brunch: 11:30am–2pm
Small Plates: 2pm–3pm | Dinner: 3pm–8:15pm
Leader Block Trattoria + Bar
2026 Main St., Ferndale, 360.306.8998, leaderblock.com
Mangia Mangia Happy Hour 4PM To 6PM M - F , 3PM To 6PM Sat, 3PM To 8PM Sun, “Bar Seats & Vault Only”
1065 E Sunset Drive, Bellingham, 360.526.2108, coaeaterybellingham.com
1810 Riverside Drive, Mount Vernon, 360.466.0267, coaeatery.com
623 Morris St., La Conner, 360.466.0267
The owners, a sister and brother, take pride in every dish with fresh ingredients. Enjoy flavors from their hometown, Durango, Mexico, crafted to perfection.We offer glutenfree, vegan, and vegetarian options. Experience the warm atmosphere and exceptional staff at COA.
Happy Hour 2pm to 5pm Daily
1300 Bay St, Bellingham, 360.392.8736
Nestled in the heart of the city, Bayou on Bay offers a vibrant happy hour experience with a Southern twist. Enjoy signature cocktails like the Jacques St. Germaine and indulgent eats such as the SmashBurger and Oyster Po Boy. Perfect for unwinding, this spot blends NOLA charm with bold flavors.
Paso Del Norte Mexican Restaurant has a full bar/lounge with an extensive selection of mixed drinks, wines, beers, and other alcoholic and non-alcoholic drinks. Plus, live entertainment on weekends and a full restaurant menu 7 days a week!
Hours
OPEN 7 DAYS A WEEK
Sun–Thur: 11am–9pm Fri & Sat: 11am–10pm Bayou on Bay
Where History Lives and Legacy Endures
The Shields Home
WRITTEN BY KRISTAL GRIMSTEAD | PHOTOS BY BELLINGHAM MEDIA GROUP STAGING BY SANDRA HURTLEY AND SOLVEIG JOHNSON
SOME HOMES SPEAK in whispers—of stories long lived and lives well loved. The Shields home, nestled in the heart of Ferndale, is one of those rare places. With its roots planted in 1905, this stately residence at 2234 Main Street consists of more than just beautiful architecture—it is a cherished piece of Whatcom County’s living history.
Designed by prominent Pacific Northwest architect Alfred Lee, known for Bellingham’s historic City Hall, the 3,842-square-foot home is set on nearly an acre of park-like grounds.
With its graceful lines and timeless craftsmanship, it feels less like a structure and more like a storyteller— one who has watched the community grow and thrive.
In 1963, the home found its way into the care of Harlin and Dorice Hovander, part of the pioneering Hovander family. Dorice, a visionary agriculturalist and civic leader, championed the creation of beloved local parks like Hovander Homestead, Silver Lake, and Samish Lake Parks, as well as the Roeder Home. Under her guidance, the Shields home became a
place of rootedness and reverence—a symbol of stewardship and thoughtful preservation.
Later, her daughter Molly Zimmerman and husband Lloyd Zimmerman took the torch, honoring the home’s original character while bringing it gently into the present day. Their work wasn’t about reinvention— it was about refinement. With a deep respect for history, they skillfully redesigned and expanded the exquisite spa bathroom to include a vaulted ceiling, a romantic slipper tub, heated floors, step-in tiled shower, and all new
plumbing and electrical. The result is an elegant blend of oldworld charm and modern luxury.
The kitchen, too, was reimagined with the same reverent touch—remodeled and updated with new plumbing and electrical, yet designed to feel timeless. The custom cabinetry, new appliances, beverage bar and pantry added modern conveniences with a nod to the home’s character. These improvements speak to a quiet kind of excellence: the kind that doesn’t announce itself, but rather enhances the home without altering its essence.
Even the details carry meaning. The garden fence, built with pickets replicated after the original Hovander Homestead, stands as a tribute to the family’s enduring legacy and connection to the past.
Across the grounds, you’ll find echoes of another era: a sweet playhouse, a garden gazebo, and “The Barn,” a shop that once housed Whatcom Brewery—the first of its kind in the county since
Prohibition, according to Lloyd. With a bonus room and mother-in-law suite, the possibilities for multi-generational living or creative pursuits are endless.
Now, for the first time in over half a century, this remarkable property is being offered for sale. With every room thoughtfully preserved and every update made with intention, the Shields home is ready to welcome its next steward—someone who values legacy, beauty, and the enduring grace of a home built to stand the test of time.
More than a house, it is a story that tells of a legacy of craftsmanship, continuity, and community.
For more information on the Shields home, contact Chris Boyd, Compass Real Estate 360.319.6433 or Kristal Grimstead 360.441.2202
Back to School Basics
WRITTEN BY SILAS BURCHIM
FALL IS RIGHT around the corner, and so is the first day back in the classroom. Don’t show up to class empty-handed—shop local to find all of the essentials back to school supplies you need to start the year off strong!
1
Owala FreeSip Stainless Steel Bottle in Tickle Me Teal
Fred Meyer, $35 920 S. Burlington Blvd., Burlington 360.757.9100 fredmeyer.com
2 Atom Tote Backpack
Backcountry Essentials, $89 1417 N. State St., Bellingham 360.543.5678 backcountryessentials.net
4 Days & Weeks Calendar Village Books and Paper Dreams, $25 1200 11th St., Bellingham 360.671.2626 villagebooks.com
5 Refurbished HP EliteBook 850 G3 Laptop
1PC, $85
3550 Meridian St., Ste. 2, Bellingham 360.912.9884 bellinghamcomputers.com
Banh Mi & Bubble Tea 69 A New Orleans Monday in the Pacific Northwest 76
Dumplin
Photo by Anne Godenham
The Family-Farmed PNW Crop You Don’t Know About
Holmquist Hazelnut Orchards, Washington Hazelnut WRITTEN AND PHOTOGRAPHED BY KRISTEN BOEHM
WE SHOW A lot of appreciation for our agriculture around here, and everyone knows fall means fresh apples and pumpkins. But there’s another fall crop thriving in the PNW that’s delicious, nutritious, and ready for your holiday recipes: hazelnuts!
Nutty Northwest
Hazel trees (which are more like shrubs) pollinate in winter, flower and grow throughout spring and summer, and are ready for harvest in September and October, falling right off the bow. Turkey is the biggest producer of hazelnuts, accounting for around 60% of the world’s supply. The U.S. is fourth, and 99% of that comes from Oregon.
In a 2022 census, there were 208 hazelnut farms in Washington state, totalling nearly 1,350 acres of land. Accounting for around 200 of those acres are Whatcom County’s Holmquist Hazelnut Orchards and Washington Hazelnut. In Skagit, Nookachamps Farms produces organic hazelnuts, corn, grass, and milk. Even South Fork Farms, known for their alpacas, gets in on the tree nut game with organic walnuts. Who knew?
Holmquist Hazelnut Orchards
Brian Holmquist, director of operations at Holmquist Hazelnut Orchards, knows a lot about hazelnuts. After all, he’s got over a century of generational knowledge behind him.
“Holmquist Hazelnuts was the very first farm in Washington state to have planted a hazelnut orchard. That was in 1916,” says Brian. “We are the original hazelnut farm for the state of Washington.”
Brian's great-great-grandfather, John Victor Holmquist, planted it.
After helping his own father get started farming in Mount Vernon, John moved to Judson Lake, near Lynden, where the Holmquist family farm still operates today. Over the generations, they grew various crops and dairied for 75 years. Eventually, the Holmquists decided to start processing their own nuts rather than sending them to Oregon processors, and to focus entirely on hazelnuts. Nowadays, Holmquist is still family-owned and -operated, a big name with a deceptively small crew.
“We grow, we harvest, we process … and we’re doing 90% of our own marketing. And there’s only three of us,” says Brian, who runs the farm with his brother Richard Holmquist and their 88-year-old father, Gerald Holmquist. Brian’s 10-year-old granddaughter, whom he’s raising, is technically the 7th generation of
Holmquist farmers, but they’ve yet to give her an official title.
Holmquist was originally known for their DuChilly hazelnuts, which are oblong, sweet, and rare. Unfortunately, they’re also less hardy than others, and the original Holmquist orchards were lost to Eastern Filbert Blight. Faced with losing their DuChillys, the Holmquists decided to plant Jeffersons, which Brian describes as the best variety viable for commercial growing.
“The folks that are really paying attention will buy from us because they know we have something that’s different. Not different like it used to be, which still makes me wanna cry,” he says, wryly, “but they are different and they are still better.”
After washing and drying, the nuts are sold raw, roasted and salted, chocolate-coated, and candied, in delicious flavors like Butter Toffee
Brian Holmquist
and Coffee Glazed. They also sell cold-pressed, unrefined hazelnut oil, a gourmet oil that’s good for both your cooking and your health. It carries a rich, nutty flavor and aroma, plus all the omegas, vitamins, and healthy fats of hazelnuts. Lynden, holmquisthazelnuts.com
Washington Hazelnut
Headquartered in Everson is Washington Hazelnut, another family-run operation with farming going back for generations. Jon De Lange and his parents, Martin and Doreen De Lange, planted their first hazelnut orchard in 2015. At that time, there was a growing interest in hazelnuts in Washington. Compared to berries and dairy, they’re a relatively low-labor and shelf-stable product that fetches good prices—or
they did, until about five years ago. The COVID Pandemic hit, and then the worldwide hazelnut market dipped thanks to things like low demand, high supply, and economic upheaval. Thankfully, the prices have since started climbing back up.
“The first year I shipped to Oregon, I got 80 cents [per pound]. It went down to like 47 cents, then to 50 cents,” says Jon. “Last year was better, it was a dollar-eight. … and then this year, there was a big freeze in Turkey. … What happens there controls the price for the whole rest of the world.”
Jon’s brother Marty De Lange joined Washington Hazelnut in 2021, and the family now cares for 17,000 trees across 4 orchards and 100 acres in Whatcom County. They grow mainly Yamhill, Wepster, and PollyO.
“Yamhill has a really good flavor and a really high oil content,” says Jon, who adds that the latter makes for a savory and rich flavor.
Washington Hazelnut turned to processing part of their own crop in 2023 as a way to off-put the low buying price from Oregon processors. Jon, who has always been mechanically-minded, created or repurposed most of their processing equipment from farm machines he bought secondhand. In their commercial kitchen, Jon developed recipes for their chocolatecovered and candied hazelnuts and hazelnut spreads, with the help of family and friends (every chef needs test-tasters). He says some of his best customers, though, are squirrel-lovers from the East coast, who buy bulk hazelnuts in-shell to treat their backyard friends. Everson, washingtonhazelnutllc.com
Jon De Lange
LET’S VENTURE BACK to the early 1800s in New Orleans, when Antoine Peychaud invented the Sazerac. Peychaud worked in an apothecary where he was known for selling alcohol, bitters, and peppermint. The Sazerac came about in this exact apothecary, where Peychaud served it to his customers after hours. Named after Peychaud’s favored French cognac, Sazerac-deForge et fils, the Sazerac rose in popularity when absinthe was banned in 1912 for causing hallucinations (it was legalized again in 2007). This cocktail combines the flavors of pepper, vanilla, and liquorice to create a strong and stiff whiskey cocktail, perfect for a fancy dinner.
Know Your Mixers
WRITTEN BY CHLOE NELSON
Ingredients
1 sugar cube
½ teaspoon cold water
4 dashes Peychaud’s bitters
2 ½ ounces rye whiskey
Lemon peel for garnish
Absinthe, to rinse
Instructions
• Rinse a glass full of ice with the absinthe, making sure there is no excess absinthe in the glass. Set aside for later.
• Muddle the water, sugar cube, and Peychaud’s bitters.
• Add in the rye whiskey.
• Fill the mixing glass with ice and stir for around 20 seconds.
• Strain into a glass.
• Twist the lemon peel over the drink, then use the peel as garnish.
Sparkling Water
Find the Fresh in Your Food
Sustainable Connections’ September Eat Local Month
WRITTEN BY AIDAN HADLEY
SEPTEMBER MARKS THE return of Sustainable Connections’ September Eat Local Month, where local farmers, chefs, and food enthusiasts get the chance to showcase their talents throughout Whatcom County. To encourage the community to get out and explore, there will be events that shine a light on those who grow, harvest, and prepare food all month long.
The fan-favorite Whatcom County Farm Tour will be returning to give visitors a behind-the-scenes look at their favorite foods. From 10 a.m. to 4 p.m. on Sept. 13, 15 farms across the county will open their gates to visitors who are interested in their food’s journey to the plate. Each farm on the tour will be free to visit, and is a great opportunity to meet farmers, buy local products, and learn more about Whatcom County’s farming culture.
Another popular highlight of Eat Local Month is the annual Sandwich Showdown, where local restaurants and chefs come together to showcase their best sandwiches. With a wide array of categories that encompass both classic recipes and creative interpretations, sandwich lovers everywhere will find something up their alley. Throughout September, the community will vote for their favorite sandwich, and a winner will be crowned at the end of the month.
There will be additional opportunities to connect with local farmers and experience the region’s food culture throughout the month. More events and information about Eat Local Month can be found at Sustainable Connections’ website. Whatcom County, 360.647.7093, sustainableconnections.org
Sparkling water is one of the most popular cocktail mixers, seen in mojitos, vodka sodas, and aperol spritzes (to name a few). Specifically, it pairs well with mocktails!
Juice
You truly can’t go wrong with juice as a cocktail mixer. It adds that extra sweetness and can make a beverage incredibly refreshing! Crowd favorites include orange juice, mango juice, and pineapple juice.
The Best Banh Mi On the Block
Banh Mi & Bubble Tea
WRITTEN AND PHOTOGRAPHED BY AIDAN HADLEY
FOR MOST, A gas station parking lot may not come to mind when looking for a bite to eat. But Vinny and Ruby La, the owners of Banh Mi & Bubble Tea, are trying to challenge that. They’ve operated their food truck out of the parking lot of a 76 since 2022, and they have no plans to move. By word-of-mouth alone, their food has become a Bellingham staple in the three years they’ve been open.
“I’m humble for everything,” Vinny La says. “It’s just the beginning of my career. I know it’s been three years, but it’s just like everything is new and I want to try more new things every day.”
While they might not be following the path of a traditional restaurant, Banh Mi & Bubble Tea is a standout thanks to La’s passion for innovating. La doesn’t worry about being different; he just wants the food he loves to speak for itself.
“The thing is, I just focus on the quality of the food and doing what we enjoy,” La says. “We want to spread what the culture of food is to us.”
Banh Mi & Bubble Tea’s menu is made up of dishes that La and his wife grew up eating, and that connection to the food is apparent in its quality. Whether you’re having their banh mi, pork buns, or vermicelli, you can taste the passion in each bite. 2604 Meridian St., Bellingham, 360.660.0444, banhmibubbletea.com
Agave
If you’re looking for a sweet additive that doesn’t have the acidity or allergen potential of fruit juice, agave nectar is the perfect alternative! It’s usually used as a substitute for simple syrups and works well in a margarita or a sidecar.
Bitters
Bitters add a blend of spices, herbs, and other distinctive flavors to a cocktail. Some examples of well-loved bitters include citrus, nuts, aromatics, and herbals. Drinks that contain bitters are the old-fashioned and Sazerac!
Ginger Ale
Not only is ginger ale delicious in an alcoholic drink, but it’s also perfect for mocktails. The ginger works to soothe the stomach. Many popular drinks, such as a ginger highball, dark n’ stormy, and the diablo include ginger ale.
A Delicious Meeting of Tradition and Creativity
Hey Dumplin
WRITTEN AND PHOTOGRAPHED BY ANNE GODENHAM
IS THERE ANYTHING more comforting than a dumpling?
They’re literally little pillows of sustenance, bursting with flavor and draped in a blanket of sauce. Or, at least, the ones at Hey Dumplin are.
On a recent visit, we were blessed with no fewer than five plates of tender dumplings—a variety of the three options: Classic Pelmeni with beef, pork, and veal; Potato Vareniki; and Chicken Pelmeni—in sauces ranging from traditional butter to sweet chili soy. This is one of the brilliant things about the menu at Hey Dumplin: they keep it simple with the dumplings themselves, then offer 12 sauce options that take you from Eastern Europe to Italy and even Southeast Asia.
“Most of us grew up eating dumplings simply, with butter and sour cream, and sometimes vinegar depending on the household,” Owner Oleg Vetkov says. “What we’ve done at Hey Dumplin is start with that foundation and reintroduce it through fresh sauces and sides that reflect both tradition and creativity…What’s surprised me most is how many people with Eastern European backgrounds have come in expecting a traditional experience and left with something totally different in the best way.”
The sides hew a bit more traditional, but they still carry that contemporary flavor; the menu offers 11 different veggie Zakuski, all of which are pickled or marinated. We tried the Classic Pickled Veggies, The Carrot Salad, the Beet Salad, and The Marinated Tomato—all were delicious, but the tomato was a revelation.
“I find myself reaching for the zakuski more often than not,” says Vetkov. “A plate of carrot salad, beets, and marinated mushrooms is my usual go-to. It’s flavorful, balanced, and reminds me of how I grew up.”
Whatever you do, don’t forget to save room for dessert: the Tzar Tea Creme Brulee was another surprise stunner, creamy and rich (as expected) but also packing a startling punch of rich black tea that went far beyond the
usual infused dessert. It was incredible, outshining even the delicious Medovik Honey Cake to steal the show.
Vetkov got his start in catering and production, and spent years serving and wholesaling dumplings at various events and venues—during that time, he paid close attention to which flavors and sauces were getting the best feedback, and he also built relationships throughout the industry. Thus, when he opened Hey Dumplin, he was prepared on all fronts:
“My goal wasn’t to just open another restaurant. It was to create a business that could operate consistently and sustainably, built on systems that allow us to serve highquality food with efficiency.”
With the help of a few close friends and colleagues—from culinary school classmate Charity Caldwell’s influence in the kitchen to friends who’ve helped with branding, design, and social media—Vetkov seems to have met that goal. A visit to Hey Dumplin might be as quick as an online order pickup or as leisurely as a long lunch with a friend, but either way we found the process seamless, the space charming, and the staff efficient yet mellow.
“To me, it’s not just about making great food,” Vetkov says. “It’s about building a kitchen culture that supports people, minimizes burnout, and keeps the energy up even when things are busy My favorite way to sum it up is: ‘It just works, and it also happens to taste good.’”
After trying more dumplings and sauces in one meal than I ever had before, I can certainly agree with that! 1263 Barkley Blvd., Ste. 102, Bellingham, 360.684.3870, heydumplin.com
HAKER ARTINIS S M
Menu items and prices are subject to change, so check before you go. See all our restaurant reviews on our Taste tab at bellinghamalive.com
* Review provided by restaurant.
WHATCOM
ACCOMPLICE
1232 N. State St., Bellingham, 360.778.2336
If you’ve been to Carnal in downtown Bellingham, you know meat is their forte. For even more protein-forward goodness, head to the restaurant’s burger offshoot, Accomplice, located right next door. Originally created as a destination for casual takeout during the pandemic, the space was remodeled to include a quirky dining area plus a variety of sandwiches and house-made sauces.
902 N. State St., Bellingham 360.756.1627, amboethiopian.com
If you’ve never had Ethiopian food before, get ready you’re in for a treat. Ambo has something to offer meat eaters and vegans alike, and it’s the best kind of comfort food: Hearty, healthy, and warming on a soul-deep level.
The Hearthfire menu speaks to the everyday eater, not just the special occasion treat of Anthony’s. Seasonal items, such as peaches or huckleberries in the summer, complement salads, entrees, and drinks. Steaks, seafood, and items on the Woodfire rotisserie round out the selections.
ASHURI BAKLAVA AND CAFE
Turkish
103 Grand Ave., Bellingham 360.318.3030, ashuri.co
Ashuri Baklava and Cafe is introducing Bellingham residents to the traditional Turkish coffeehouse experience strong coffee, decadent pastries, and a place to enjoy good company. The owners, brothers Kristofer and Lukas Konutgan, were both born and raised in Istanbul, Turkey. They opened the shop as a way to create a space that felt a bit like home.
AVENUE BREAD & DELI Deli
1313 Railroad Ave., Bellingham 1135 11th St., Bellingham 2301 James St., Bellingham 444 Front St., Lynden 360.715.3354, avenuebread.com
With several convenient locations in Bellingham and a location in Lynden, Avenue Bread is a favorite lunch spot for many. Fresh ingredients make these sandwiches unusually good the bread is made by their bakers, and the vegetables and meat are all of the highest quality. Avenue Bread also offers some of the freshest, tastiest breakfast sandwiches around.
BAR CICOTTI Italian
202 Grand Ave., Bellingham 360.656.6802, barcicotti.com
The inspiration for Bar Cicotti comes from traditional Italian bars, which specialize in espresso by day and booze by night. If you’re looking to unwind in style, you’re invited to share snacks and bottle of wine with friends in Bar Cicotti’s chic courtyard.
BIG LOVE JUICE American 1144 10th St., Bellingham 360.383.5336, biglovejuice.com
Cold press juices make up the bulk of the menu at Big Love Juice. However, these aren’t your average juices. Big Love Juice uses a hydraulic press, rather than the traditional high-heat methods that eliminate much of the vitamins and nutrients found in fruits and vegetables. Customers looking for something a little heartier can also pick from a multitude of smoothies, soups, salads, bowls, and loaded toasts.
CAMBER COFFEE Coffeehouse, American
221 W. Holly St., Bellingham 360.656.5343, cambercoffee.com
Camber is more than just a coffee shop. Customers can order at the counter for a quicker bite, or enjoy table service for the 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 described as “new American comfort.”
CHAIR 9 WOODSTONE PIZZA & BAR
American
10459 Mount Baker Hwy., Ste. A, Glacier 360.599.2511, chair9.com
After a long day skiing or snowboarding from Mount Baker Ski Area’s eight chairlifts, Chair 9 is tailor-made for those seeking a place to grab a bite before heading back down the highway. The building is spacious, with two stories of seating and a colorful variety of snowboards decorating the wall. Their pizza is crafted on house-made artisan dough and cooked classically in a wood stone oven. The restaurant’s relaxed atmosphere and delicious menu make it a destination to try on your next trip to the slopes.
One word speaks volumes about Fiamma Burger: variety. With a multitude of patty types and more than 20 menu options, there are endless possibilities for a burger masterpiece. All burgers are served on a fresh-baked bun, with crisp lettuce and all the usual fixings. You can even get a “burger in a bowl,” served without the bread. Spice it up with chipotle ketchup, spicy mustard, or curry mayo, then cool it down with a beer or milkshake.
The 1950s vibe resonates within the walls of this all-American burger joint. From the antique gas pump to the car memorabilia lining the restaurant, The Filling Station is Fairhaven’s newest go-to spot to satisfy your hunger. With names like Chevy Pickup, Mustang, and Thunderbird, the menu provides different burger selections along with appetizers like Dip Sticks (deep-fried zucchini strips), Hot Rod (footlong hot dog), or the Junkyard (classic, onion, and tire fries).
Wine Pick of the Month
Alveare
Bee & Barrel 2022
WRITTEN BY ANNA MARIE ADAMS, OWNER OF HELA PROVISIONS
ALVEARE IS A wonderful winery run by a young couple in Carnation, Washington. This Bordeaux-style red blend pays homage to the pollinators they care for on the property. Consisting of 30% Cabernet Franc, 25% Merlot, 25% Malbec, 20% Cabernet Sauvignon, this is a bold red that has had a couple of years to rest in the bottle so it is ready to drink—we recommend decanting before drinking to help mellow the tannins. Expect notes of dark fruit, such as blackberries and plums, a touch of mint, and a slight earthiness. This wine would pair well with steak and mushrooms. 1305 Cornwall St., Bellingham, 360.746.5678, helaprovisions.com
THE FORK AT AGATE BAY American, Seafood 2530 Northshore Rd., Bellingham 360.733.1126, theforkatagatebay.com
Nestled at the fork between Y and Northshore roads near Lake Whatcom sits The Fork at Agate Bay. This relaxed and boat-housechic restaurant offers a seasonal menu for breakfast, lunch, and dinner, all featuring fresh, local ingredients. The bar boasts an impressive drink menu, with a drink selection based on fresh and local ingredients and tastes.
Head to Maple.Bar for a cozy-yet-cool atmosphere, great coffee, and perfectlysized donuts. Try the Maple.Bar Signature latte, a maple latte with a deep, authentic flavor and no hint of sickly sweetness. If you really want to go all out, add one of their eponymous Maple Bars, or choose another flavor of donut– they’re all small, almost beignet-sized, squares of fluffy deliciousness.
MCKAY’S TAPHOUSE & PIZZERIA American
1118 E. Maple St., 360.647.3600 McKaysTaphouse.com
McKay’s Taphouse and Pizzeria is located in the Sehome neighborhood tucked away on the curve of Maple St & Samish Way. We offer 50 rotating taps of beers, ciders and wines. We also offer over 30 canned/ bottled options for dine in or to go. We have a family atmosphere, so everyone is welcome.
NEW MEXICO TAMALE CO. Tex-Mex
4151 Meridian St., Ste. 106, Bellingham, 360.389.8841, nmtamale.com
From flavor-packed handmade food to a warm and welcoming atmosphere, it’s no wonder this Southwest-inspired eatery landed on Yelp’s “Top 100 Places to Eat in 2020” list. 95% of the restaurant’s menu is vegan and 100% of items are gluten-free and lard-free.
NICKI’S BAR AND GRILL/ NICKI’S BELLA
MARINA American, Seafood
2615 S. Harbor Loop Dr., Bellingham 360.332.2505, nickisbellamarina.com
Harborside visitors can grab a bite at Nicki’s Bar and Grill or rent out the floor above, Nicki’s Bella Marina, for private events with spectacular views of Bellingham Bay. Once you’ve had a chance to check out the water, take your first glance at the large menu. The burgers are big, juicy (there are even Wet-Naps on the table), and flavorful.
From breakfast to late night dinner, northwater’s 185-seat restaurant features a diverse menu of Pacific Northwest dishes made from locally sourced and sustainable ingredients. The restaurant’s waitstaff is personable and enthusiastic eager to answer our questions about ingredient sources and what desserts they’d recommend.
Between craft cocktails and creative dishes designed for sharing, a night spent at the Penny Farthing will be one to remember. The bar and restaurant is operated by (and located within) Chuckanut Bay Distillery, and their house-made spirits are complemented by creative and locally-sourced dishes.
THE PURPLE FLAMINGO CAFE American
929 E. Bakerview Rd., Bellingham, mygardennursery.com
Longtime customers of My Garden Nursery are in for some exciting and delicious news: Your next visit to the nursery can include flowers, fruit trees, flamingos, and food. The menu features a selection of soups, sandwiches made from Avenue Bread bread, salads, and “flaminis,” a.k.a. paninis. You can also find coffee from Bellingham Coffee Roasters and select desserts.
This award-winning restaurant offers elegant dining and an intimate atmosphere. Prime-grade steaks are broiled at 1,800 degrees to lock in the natural juices and finished with a special steak butter. They also have an extensive wine list. This dining experience rivals any of the big-town steakhouses in quality and service without the big-city price tag.
Bellinghamsters who love Thai know the name Wanida! Now with two locations, Wanida Thai serves up authentic Thai food from appetizers, soups, noodles, curries, and stir-fry. Whether you’re satisfying a craving with Phad Thai or trying something fresh like their Papaya Salad, you won’t be disappointed by their menu.
Photo courtesy of Hela Provisions
SKAGIT
13MOONS AT SWINOMISH CASINO & LODGE Seafood, Steak
Located on the waterfront within the casino, 13moons is sure to catch your attention. The menu offers a wide variety including first plates, entree salads, seafood, and steaks. Give this go-to place for locals a try and you will be walking away satisfied.
A’TOWN BISTRO Regional NW
418 Commercial Ave., Anacortes
360.899.4001, atownbistro.com
A’Town Bistro’s careful sourcing of ingredients, creative approach to food and drinks, and comfortable atmosphere are why it’s about to become your new go-to restaurant. Pair your meal with something off the ever-changing cocktail menu. Bitters, shrubs, and syrup are made in-house and the creative cocktails are composed by staff or sourced from a collection of vintage bartending books.
On the Bastion Brewing Company menu you’ll find classic salads, an array of interesting burgers, and crispy chicken wings drenched in your choice of sauce. Food arrives impressively quick, and even more impressive is the quality of the food.
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, calicocupboardcafe.com
Since 1981, Calico Cupboard has been serving the purest, most heart-healthy, and high-quality ingredients. Using freshly milled, organicallygrown, 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. Calico Cupboard will leave you full, but feeling homey, healthy, and happy.
CONWAY PUB & EATERY American
18611 Main St., Conway 360.445.4733
Don’t let tiny Conway fool you this pub packs big flavor. Though the town is unincorporated, business is never slow in this watering hole. Farmers often come here after a hard day’s work, as well as bikers making a pit stop on a scenic weekend ride. Brimming with beer and Americana spirit, Conway Pub & Eatery is a Skagit Valley icon.
NELL THORN Seafood
116 1st St., La Conner, 360.466.4261, nellthorn.com
Nell Thorn is seafood-heavy, so trying one of their seafood dishes is a must. Their daily specials take into account the freshest catches, but you’ll also typically find a seafood pasta, filet-topped salad, and oysters on the menu.
The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds. Housed in a structure dating from the 1920s that has survived many incarnations, the restaurant owes its reputation to its remote, quintessentially Pacific Northwest setting. But people don’t dine at The Oyster Bar for its location alone. While oysters are the signature offering, The Oyster Bar offers a variety of other fine-dining choices and is known for its extensive wine cellar.
SAKURA JAPANESE STEAKHOUSE & SUSHI BAR Japanese
1830 S. Burlington Blvd., Burlington 360.588.4281, sakuraburlington.com
Professional Teppanyaki 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.
SALT & VINE French
913 6th St., Anacortes 360.293.2222
An international cheese, wine, and charcuterie shop, Salt & Vine offers the best of both worlds. It’s a boutique artisan grocery where you can sit down and enjoy the offerings, and then, if something tickles your fancy, you can take it home to enjoy later. While some choose to grab-n-go, others decide to stay a while. The cozy, intimate environment works great for a date night or happy hour with friends.
Located along the waterfront of Anacortes, this is not your run-of-the-mill sports bar. While you can go the more classic bar-food route, this restaurant offers Italian, barbeque, seafood, Southern, among many other cuisine styles. Find the latest lines, watch the race, or grab a beer and grub as you watch every play, pass, and score.
Chef Matthew’s Corner
A New Orleans Monday in the Pacific Northwest
WRITTEN BY CHEF MATTHEW BOUDOUSQUIE | PHOTOS BY ANNE GODENHAM
IN NEW ORLEANS, Mondays have long carried the scent of simmering red beans and woodsmoke—an aroma woven into the rhythm of the week. Red Beans & Rice isn’t just a dish; it’s tradition, brought to Louisiana in the 1700s by Frenchspeaking Haitian immigrants who blended their Caribbean beans and rice with local ingredients and slow-cooking techniques. The result is a dish full of soul and history.
Growing up, it was the backdrop of our Mondays: soak your beans on Sunday night, throw everything into a pot Monday morning, and let it cook low and slow while life carried on. I still make it the same way—plenty of garlic and spice, smoky andouille sausage, a ham hock if I’ve got one, and always a side of golden cornbread.
To make things extra special, I love pairing this humble dish with one that carries a bit more pomp: Oysters Rockefeller. Invented in 1889 at Antoine’s Restaurant in the French Quarter and named after the richest man in America, it’s still a favorite in New Orleans. The decadent green butter topping pairs beautifully with a crisp white wine and a cool fall evening. And, of course, no Southern spread is complete without cornbread. My Gluten-Free Skillet Cornbread is just as buttery, crisp-edged, and moist as the classic.
Here’s your invitation to bring a little Gulf Coast tradition into your September kitchen.
Red Beans & Rice
Ingredients:
1 pound dry red kidney beans
1 pound andouille sausage, sliced
1 smoked ham hock (optional but recommended)
3 ounces Crystal Hot Sauce or other Louisiana-style hot sauce
2 ounces Cajun seasoning, plus more to taste
8–10 cups chicken stock or water
4 ounces unsalted butter
1 cup each chopped celery, green bell pepper, and onion
5 cloves garlic, minced
3 bay leaves
Salt and freshly ground black pepper to taste
Cooked white rice, for serving
Instructions:
• Rinse and sort beans, then soak overnight.
In a large Dutch oven, brown sausage over medium heat for 5 minutes.
• Add butter, garlic, onion, celery, and bell pepper. Sauté until softened.
Stir in hot sauce and Cajun seasoning. Cook for another 2–3 minutes.
• Add beans, ham hock, bay leaves, and enough stock or water to cover by 2 inches.
• Bring to a boil for 30 minutes, stirring every 10 minutes.
• Lower heat and simmer uncovered for 1.5–2 hours, stirring occasionally, until beans are tender and creamy. Add liquid as needed.
• Taste and adjust seasoning. Serve hot over rice.
Oysters Rockefeller, Antoine’s Style
Ingredients:
24 fresh oysters, shucked on the half shell
4 tablespoons unsalted butter
½ cup finely chopped celery
½ cup finely chopped parsley
½ cup chopped green onions
1 tablespoon minced garlic
½ cup cooked spinach, squeezed dry
1 teaspoon Herbsaint or Pernod (optional for anise flavor)
½ cup breadcrumbs (gluten-free if desired)
Salt, pepper, and cayenne to taste
Rock salt and lemon wedges, for serving
Instructions:
Preheat oven to 450°F.
In a skillet, melt butter and sauté celery, onions, garlic, and parsley until soft.
• Stir in chopped spinach and Herbsaint. Season with salt, pepper, and a pinch of cayenne.
• Transfer to a food processor and pulse until the mixture is uniform but still textured.
Arrange oysters on a bed of rock salt in a baking dish.
• Spoon a heaping teaspoon of the mixture onto each oyster, then top with breadcrumbs.
• Bake for 10–12 minutes or until the topping is bubbly and lightly browned.
• Serve hot with lemon wedges.
Gluten-Free Skillet Cornbread
Ingredients:
1 cup cornmeal
½ cup gluten-free all-purpose flour
1 tablespoon sugar (optional)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 eggs
¼ cup melted butter or bacon fat
1 tablespoon butter for the skillet
Instructions:
• Preheat oven to 425°F and place a 10-inch cast iron skillet inside to heat.
• In a bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk buttermilk, eggs, and melted butter.
• Combine wet and dry ingredients. Mix just until combined. Carefully remove the hot skillet from the oven, add the butter, and swirl to coat.
• Pour in the batter and smooth the top.
• Bake for 20–25 minutes or until golden and set in the center.
• Cool slightly before serving.
HOURS TO HAPPY
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SOUTHSIDE BAR
Located in historic Fairhaven, Southside Bar is here to serve you. Join us from Happy Hour to Late night any day of the week and you will find a welcoming atmosphere full of lively people, great drinks, and classic hospitality. Stop by, grab a drink, and you will see why our motto is “welcome home.”
Happy Hour: Sunday: All Day Happy Hour Mon–Thurs: 3–6pm 1323 11th St, Bellingham drinkatthesouthside.com
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KEENAN’S AT THE PIER
Located at the top of Taylor Boardwalk with spectacular views of Bellingham Bay, Keenan’s features dollar-off specialty cocktails, local draft beer, and glasses of wine during happy hour daily in the bar, fireplace lounge, and outdoor Terrace. Sample delicious appetizers while taking in panoramic views of the San Juan Islands.
Happy Hour: 3pm–6pm Daily Inside The Chrysalis Inn & Spa 804 10th Street, Fairhaven, Bellingham 360.392.5510, keenansatthepier.com
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LEADER BLOCK TRATTORIA + BAR
Mangia Mangia Happy Hour 4PM To 6PM M - F , 3PM To 6PM Sat, 3PM To 8PM Sun, “Bar Seats & Vault Only” Specialty drinks $2 off/Well Drinks & Select Beers $3 off. Wines - $7 Whites & Reds | Bubbles $9 Food 25% Off Menu Prices. Free Parking
2072 Captain Whidbey Inn Rd., Coupeville 360.678.4097, captainwhidbey.com
The entire menu features down-to-earth items that are reasonably priced, locally sourced, and well-balanced. While the inn does serve as a special-occasion spot, folks dressed in shorts and a T-shirt are also welcomed. Built in 1907, Captain Whidbey Inn is a historical gem.
DOE BAY CAFÉ American
107 Doe Bay Rd., Olga 360.376.8059, doebay.com
Whether you’re heading toward the San Juan Islands or don’t mind taking a trip for an unbelievable meal, be sure to make reservations at the ever-popular Doe Bay Café. This iconic cafe has stuck to its mission of providing world-class seafood and vegetarian dishes.
FRIDAY HARBOR HOUSE Regional NW
130 West St., #101 Friday Harbor 360.378.8455, fridayharborhouse.com
It’s hard to beat the view of the ferry landing,
PRIMA BISTRO French
201 1/2 First St., Langley 360.221.4060, primabistro.com
A quintessential South Whidbey dining experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. The selection of red and white wines offers options for connoisseurs of every stripe, along with a full bar. For fabulous food, elegant ambience, and world-class views, be sure to visit Prima on your next visit to Whidbey Island.
SALTY FOX COFFEE American
85 Front St., Friday Harbor 360.622.2486, saltyfoxcoffee.com
Items on the menu at Salty Fox are quick to whip up, but still healthy and satisfying. It’s an ideal stop for ferry riders on a time schedule, along with the locals who stop in for breakfast or lunch. Guests can take anything to go, including sealed wine and beer, much of which is locally made on the island.
SAN JUAN ISLAND BREWING CO.
American
410 A St., Friday Harbor, 360.378.2017, sanjuanbrew.com
At San Juan Island Brewing Company all the brews are named after San Juan-inspired concepts, and if you can’t decide what brew to try, order a sampler. If they weren’t in the business of brewing, San Juan Island Brewery would be in the business of pizza. Order one of their wood stone pizzas and you won’t be disappointed. The thin crust is crispy on the bottom, but still soft and chewy.
TOBY’S TAVERN Seafood
8 NW Front St., Coupeville, 360.678.4222, tobysuds.com
Overlooking the scenic Penn Cove in the center of old Coupeville, Toby’s Tavern offers diners a dive bar ambience with a delicious menu of seafood favorites. Steamed and soaked in a scrumptious mix of simple seasonings, wine, and juices, Toby’s robust offering of mussels makes for a memorable visit.
VINNY’S RISTORANTE Seafood
165 West St., Friday Harbor
360.378.1934, vinnysfridayharbor.com
Ciao! Vinny’s welcomes diners to their Friday Harbor Ristorante, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire to serve simple, gourmet Pacific Northwest seafood and modern comfort Italian. As well as a good selection of pastas, Vinny’s has seafood and meat entrees, many of them traditional favorites. The cocktail list includes the classics, along with some fun offerings.
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TASTES GREAT
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Go on, be a little bad! The Sin-namon Roll Blondies from Slice of Heaven Bakery blend cinnamon, frosting, and buttery blondies for a repentance-worthy experience.
A homemade feel almost always makes a meal better— hop on over to Netos Market & Bakery for a Quesadilla or Carne Asada that you just can’t put down.
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The Rooftop at Chuckanut Bay Distillery has a menu of delicious morsels! Raw and grilled oysters, skewers like the Lemongrass Chicken Satay, and even Elote Grilled Corn on the cob.
Satiate your afternoon appetite with the Barnyard Burger from the Acme Diner! Complete with a 1⁄3 pound beef patty, cheddar, sauce, veggies, bacon, and a fried egg.
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For a filling breakfast, head to Greene’s Corner in Sunnyland and try their Chicken & Waffles! Fried chicken and waffles with sausage gravy and syrup to drown them in. Add on a fried egg for even more gooey goodness.
Nori is a popular type of edible seaweed, and nori seasoning (also known as furikake) is a savory seasoning blend often used on rice! The Nori Fries from GRUFF Brewing Co. are a fresh twist on America’s favorite side dish.
If their name didn’t give it away, California Tacos and Fresh Juices’ California Burrito is the star of the show. Wash it down with some freshsqueezed pineapple juice, or maybe a ginger shot.
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Perched at Hotel Bellwether, Lighthouse Grill serves up fresh Northwest seafood like their Market Fresh Fish (a signature entree with kimchi and seasonal veggies), steaks, and stunning bay views—plus live music on weekends and daily happy hour.
Photo by Kristen Boehm
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