Issuu

Bellevue BellevueLifestylePubs.com

OCTOBER 2018

â„¢

real estate group Local expertise, GLOBAL reach!

Grand Woodinville Estate P r o u d l y o f f e r e d f o r $2,148,000

Better Than New Kirkland Home

Downtown Bellevue New Construction

Magnolia Water-View

Proudly offered for $1,158,000

NEW PRICE- $2,497,250

Proudly offered for $3,288,000

the

Luxury Waterfront

Proudly offered for $2,987,000

O Over 30 years of experience as real estate experts O 在豪宅买卖 , 房地产投资以及新房市场累计 3 0 年经验 O The country’s largest real estate company O Local expertise with global reach to over 20 countries worldwide O 我们是您所信赖的房地产专业团队, 主要服务地区包括 Seattle, Bellevue 以及周边城市

one

O Native brokers of the PNW and from around the globe O Multitude of languages and cultures represented in our group of brokers O Luxury, new construction, waterfront, investment, and first time homeowners; we find solutions for ALL

Among the many, you deserve to be

Founding Partners

请致电: 425.628.9001 | 网页: theonerealestategroup.com

LIFESTYLE LETTER

OCTOBER 2018 PUBLISHER

Caitlin Agnew | caitlin.agnew@lifestylepubs.com EDITORIAL COORDINATOR

Jordan Blaine | jordan.blaine@lifestylepubs.com CONTRIBUTING WRITERS

Caitlin Agnew, Earl Benjamin, Jordan Blaine, Lauren Chambers, Katie Wood

F Is for Foodie

CONTRIBUTING PHOTOGRAPHERS

Lauren Chambers, Life N Light, Kara Mercer

F IS FOR “FOODIE,” AND THERE ARE MULTIPLE WAYS OF DEFINING WHAT IT MEANS TO BE A FOODIE: A PERSON WITH A PARTICULAR INTEREST IN FOOD. Someone who’s always up for trying new places and has a refined but adventurous palate. An aficionado: someone with a great appreciation for food as a cultural experience. Or (my favorite), a foodie is someone who posts excessive amounts of food pictures on social media accounts. However you define it, we are becoming a society more and more centered around finding good food, eating it and sharing our experiences with it. Fortunately for us foodies, we live in an area with so much variety in culture, cuisine, fine dining and award-winning wines. In this issue we visit Matthews Winery for authentic farm-to-table cuisine, explore California’s wine country in Santa Ynez, learn a few food photography tips to showcase your own cooking creations and discover an award-winning cookbook series that originated right here in Bellevue. Of course we were only able to scratch the surface of what our area has to offer. We encourage you do some exploration of your own—whether in your own kitchen or out

CORPORATE TEAM CHIEF EXECUTIVE OFFICER CHIEF SALES OFFICER CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING ART DIRECTOR OPERATIONS DIRECTOR EDITORIAL MANAGER EDITORIAL AD MANAGER AD COORDINATORS

LAYOUT DESIGNERS

on the town. As any true foodie would, try and keep an open mind, try something new and don’t forget to post a few pictures of your favorites. Cheers!

LAUNCH COORDINATOR PUBLISHER SUPPORT ACCOUNTANT APPLICATION ARCHITECT WEB DEVELOPERS

Steven Schowengerdt Matthew Perry DeLand Shore Brad Broockerd Sara Minor Janeane Thompson Nicolette Martin Victoria Perry Kate Baxendale Chad Jensen Cyndi Harrington Alicia Huff Jessica Soetaert Cyndi King Dana Rudolph Emily Stout Hailey Stepanek Adella Wrisinger Carli DiMarco Melanie Carlisle Austin Park Michael O’Connell Harshith Potu Tejaswini Jagarlamudi

Caitlin Agnew, Publisher

BellevueLifestylePubs.com

514 W 26th St., Kansas City, MO Proverbs 3:5-6

ON THE COVER Walla Walla, Washington 8

Bellevue Lifestyle | October 2018

Bellevue Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Bellevue areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Bellevue Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

INSIDE THE ISSUE OCTOBER 2018

FEATURES 18 Matthews Winery Farm to Table Dinners Creating Beautiful Community with a Woodinville Farm and Washington Wine

26 Eritage Resort A Luxury Retreat in Walla Walla Wine Country

30 Modernist Cuisine: The Science of Cooking

36 18

36 The Santa Ynez Valley A Weekend Wine Getaway

DEPARTMENTS 8

Lifestyle Letter

Good Times

Around Town

Locally Owned

22 Artist’s Palette 36 Travel Destination 42 Culinary Creations

46 Lifestyle Calendar 52 Local’s Choice

GOOD TIMES

Seattle Polo Party The Seattle Polo Party took place at the Seattle Polo & Equestrian Club on Aug. 11. Bellevue Lifestyle hosted a special VIP section providing an elevated polo experience. Guests enjoyed a special lounge area furnished by Tree Furniture; a fine selection of foods by Taylor Shellfish, Trophy Cupcakes and Charis Catering; and beverages by Matthews Winery, Treveri Cellars and Dry Soda.

Bellevue Lifestyle | October 2018

Be The Envy Of All Your Neighbors

Cabinetry | Floor Coatings | Accessories | Wall Murals

$250 OFF any cabinet & flooring package* *minimum purchase of $2,500

Garage LogixÂŽ 866.277.7630 | garagelogix.com

GOOD TIMES

Auction of Washington Wines Exceeds Fundraising Goal at 31st Annual Charitable Wine Events, Raising $4.1 Million The Auction of Washington Wines celebrated its 31st annual charitable wine events at Chateau Ste. Michelle winery this August and raised nearly $4.1 million. Proceeds from the events benefit Seattle Children’s Hospital and Washington State University’s Viticulture & Enology Program. The Gala culminated the weekend of events and featured live and silent auction lots. The event was well attended by prominent local philanthropists and business owners.

Bellevue Lifestyle | October 2018

Rejuvenate Tired Looking Eyes BEFORE

AFTER Actual Patient of Dr. Stern

Your eyes are the ﬁrst feature others notice. Droopy, sagging upper lids and lower eyelid “bags” can make you look tired and older than you really are. Eyelid surgery can freshen your look and take years off your appearance!

FREDRIC STERN, MD TheSternCenter.com

As an ophthalmic plastic surgeon, Dr. Stern has been a Northwest leader in state-of-the-art cosmetic eyelid and facial laser procedures since 1987, and is one of the most experienced eyelid surgeons in the Puget Sound area. Using the latest eyelid surgery and laser techniques, the heavy, tired look disappears and your eyes appear brighter and more youthful.

(425) 455-9100 Creating Natural Appearing Beauty through the Art of Laser Cosmetic Surgery

Over 21 years of private practice in Downtown Bellevue

Laser Eyelid Surgery Endoscopic Brow & Forehead Lift S-Lift ◆ Laser Assisted Liposuction Skin Tyte™ ◆ CelluSmooth™ for Cellulite ATGRAFT™ Fat Transfer ◆ Laser Peels Hair Restoration ◆ Facial Injections & Fillers Personalized Stem Cell Skin Care Products Photorejuvenation ◆ Laser Hair Removal Forever Young BBL™ ◆ Aesthetic Skin Care Laser Tattoo Removal ◆ Microblading

LOOK AS YOUNG AS YOU FEEL Schedule a consultation with Dr. Stern to learn more about both surgical and non-surgical procedures to improve your appearance.

AROUND TOWN

2018 BILL HENNINGSGAARD FUND FOR CHILDREN WINNER The community is proud to announce that the 2018 Bill Henningsgaard Fund for Children recipient is the Boys & Girls Club of Bellevue for its BE GREAT: Graduate (BGG) program. BE GREAT: Graduate (BGG) is a formal collaboration between Bellevue School District, The Gates Foundation, King County Housing Authority and Boys & Girls Clubs of Bellevue designed to help youth in grades 6-12 be more successful in school. With one-on-one mentoring, tutors and academic planning, the program helps to identify and break down barriers for youth struggling in school and ensure each individual gets what they need to achieve academic success and graduate on time.

BELLEVUE RANKS HIGH ON BEST 300 REAL ESTATE MARKETS

UNCORK THE NIGHT RETURNS TO THE HYATT REGENCY BELLEVUE OCT. 13 Join

Bellevue

Lifesprings

and

Bellevue

Lifestyle for a special evening of giving back to

Seattle and Bellevue have been ranked Nos.

families of Bellevue in need. Experience wine

6 and 7, respectively, on a list of the 300 best real

from around the world, silent and live auctions,

estate markets in the U.S. The two major Puget

plated dinner and dancing into the evening!

Sound cities scored highly for sellers due to turn-

Dress in your boldest cocktail attire; show off

over, price appreciation and how long homes sit on

your colors and leave your car with the Hyatt

the market before a sale. Seattle came in at No. 145

valet as you arrive. With sponsors such as Lexus

(out of 300) for affordability, and Bellevue came in

of Bellevue and The Bellevue Collection, Uncork

at No. 50. Bellevue was less affordable, according to

the Night is an eventful evening worth attending.

the rankings, than cities like Austin, Texas; Charlotte,

All proceeds go to benefit Bellevue Lifesprings

North Carolina; and Chicago suburb Naperville,

and its mission of providing food, clothing, edu-

Illinois. According to the Northwest Multiple Listing

cation and emergency assistance for kids in

Service, home prices around Puget Sound were up

Bellevue. The event date is Saturday, Oct. 13 at

18.6 percent in July 2017 over July 2016. The median

the Hyatt Regency Bellevue.

price of a home in King County shot up to $658,000 in July, according to the NWMLS.

BELLEVUE Oyster Bar Happy Hour: MON -FRI 3PM-5PM 504 BELLEVUE WAY NE 16

Bellevue Lifestyle | October 2018

LOCATED IN LINCOLN SQUARE SOUTH

425.440.3875

WWW.TAYLORSHELLFISHFARMS.COM

™ BROKERAGE | NEW CONSTRUCTION | CONSULTING

your west coast

yacht brokerage & dealership

80’ 2010 OCEAN ALEXANDER Available in Seattle

now representing: OCEAN ALEXANDER

www.alexandermarineusa.com

Seattle | 206.344.8566 Newport Beach | 949.515.7700 San Diego | 619.294.2628

fa r m t o t a b l e d i n n e r s

matthews winery

LOCALLY OWNED

ARTICLE CAITLIN AGNEW PHOTOGRAPHY LIFE N LIGHT

CREATING BEAUTIFUL COMMUNITY WITH A WOODINVILLE FARM AND WASHINGTON WINE

FARM-TO-TABLE

ENTHUSIASTS

TEND TO HAVE THE PHILOSOPHY THAT FOOD IS A WAY OF LIFE, NOT JUST SOMETHING TO EAT. They believe that a meal can and should be equally good for the environment, good for people's health and in addition, have a superior taste—ultimately boasting a love of authentic food, honoring where it comes from and the art that goes into preparing it. The term farm-to-table has honorable origins, popularized by pioneer Alice Waters, who reminded people that food really does come from farms, the seasonality involved and the importance of giving credit to everyone who produced every part of the meal. The farm-to-table movement also contributes to economic sustainability by supporting local economies and increasing profit for participating businesses. Some critics say “farm-to-table” is so common now and overly used in restaurants that it’s been drained of any real meaning it may have once had. Rejecting that opinion and proving that the term is not just a buzzword is Matthews Winery in Woodinville. Even when creating its wines, Matthews believes “there is a deep and tangible link between the vines, hills, winegrowers and winemakers, which affects every aspect of winemaking: from the vineyard CONTINUED >

Bellevue Lifestyle | October 2018

Farm Director Alex Meizlish

“OUR FORMULA HAS BEEN FOOD + WINE + PEOPLE = COMMUNITY.”

October 2018 | Bellevue Lifestyle

LOCALLY OWNED

(CON TI N U ED)

“ECOLIBRIUM FARMS IS COMMITTED TO GROWING THE HEALTHIEST, FRESHEST FOOD.”

16116 140th Place NE, Woodinville, Washington, 425.487.9810, MatthewsWinery.com

matthews winery 20

Bellevue Lifestyle | October 2018

to the cellar, from the vine to the wine bottle.” This same philosophy is what they had in mind when they began planting a farm on their private 8-acre estate in 2015, with the ultimate vision of hosting thoughtfully curated dinners straight from the bounty of their property. “We wanted to combine our Washington wine with our Woodinville Farm and create a fun, approachable farm-totable dinner for our fans and begin to work alongside the local farms in our area to help showcase what they are growing,” says Bryan Otis, part owner of Matthews Winery. “Our formula has been Food + Wine + People = Community.” The farm is in full bloom now, and with that, farm-totable dinners are in full swing occurring multiple times a month throughout spring, summer and fall. Matthews sources its menu from its private farm and has also partnered with Ecolibrium Farms to enhance the experience. Alex Meizlish and Michah Mowrey, co-founders of Ecolibrium Farm, have a shared mission “to grow ecological and community resilience by bringing people closer to themselves, each other and nature.” Their goal is to find partners, like Matthews Winery, and work with them to transform underutilized indoor and outdoor spaces into beautiful and bountiful food production. “Ecolibrium Farms is committed to growing the healthiest, freshest food, and Micah has an extensive background at many of the top restaurants in the world. It made it a natural fit to collaborate with them on these events,” Otis says. Having a seasoned chef like Micah is key when attending a farm-to-table meal where the menu is dictated by the local soil and seasons; it requires the chef to think on his toes by adapting to changes and limitations with food varieties and quantities. Ingredients can be constantly fluctuating, and it’s up to the chef to know how to put things together in a way that is still appealing. Indeed this partnership is definitely working for them. Matthews Winery dinners are an intentional, intimate Culinary Director Micah Mowrey

experience from start to finish. Upon arriving you will be greeted with a glass of wine and fresh hors d'oeuvres while you mingle and meet fellow attendees and stroll through the property. Before dinner begins, a special speech from the chef and farmer brings the farm-to-table connection to life as they share where the food was sourced. As guests enjoy the meal, the farmer and chef walk the dining area, checking in on your meal, soaking up feedback and sharing their own passions and insights. As the meal winds down, bring your wine out to the back patio under the white twinkle lights, and enjoy the view of the farm. We’re lucky to have a place in our community keeping the authenticity in farm-to-table and offering an evening where success means you’ve had good food, good wine and good community. Who doesn’t want that? October 2018 | Bellevue Lifestyle

ARTIST’S PALETTE QUICK TIPS TO TAKE YOUR FOOD PHOTOS FROM DULL TO DROOL-WORTHY

FOOD

PHOTOGR APH Y 101 ARTICLE AND PHOTOGRAPHY LAUREN CHAMBERS

tips

S THE NUTRITION AND HORMONE HEALTH COACH AND REAL-FOOD RECIPE BLOGGER OF SO FRESH N SO GREEN,

» USE A GOOD BACKDROP Food tends to pop

A BIG PART OF MY CAREER REVOLVES AROUND CREAT-

with a bright or white background. Try purchasing a

ING NUTRIENT-DENSE DISHES THAT TASTE GOOD AND

laminate countertop (mine is from Home Depot) or

MAKE YOU FEEL GOOD TOO.

linens to lay dishes on.

Through my years in the field, I’ve found empowering oth-

ers to try recipes that get them excited about optimal eating

» POP FOR PROPS Investing in some ceramic dish-

is an important part of building a sustainable healthy life-

ware, funky utensils, rustic cutting boards or interest-

style, and while taste is a key component, it’s also critical for the recipes to

ing glassware adds texture and contrast to shots.

be presented in a visually appealing way—just reference the saying “you eat with your eyes first” and you get the idea.

» THE DEVIL IS IN THE DETAILS Something as

I learned this the hard way when I started my blog seven ago by posting

simple as sprinkling fresh herbs and microgreens,

recipes alongside overly filtered iPhone photos of sloppy dishes plated on dark

spices or drizzling a sauce on your dish can take it

counters late at night. Fortunately, the recipes were tasty enough that I began

from basic to next-level.

to elicit some sort of following, but my content didn’t really catch on until I invested in learning a few food styling and photography best practices, as well

» ADD A HUMAN TOUCH Incorporating your

as a Nikon Camera, Adobe Photoshop and a 50-millimeter lens.

hand into the photos adds a sense of action and

Since then my influence in the food photography world has flourished, and

realistic feel to your images.

I’ve had the opportunity to create content for a variety of brands and businesses such as Nutpods and Jujubeet; style commercial shoots for brands like Black

» EXPERIMENT WITH DIFFERENT POSES/

Earth Grills; and have recipes featured on variety of TV segments and publica-

ANGLES I love the flat lay (straight shot from

tions including King 5 News, Mind Body Green and of course Bellevue Lifestyle!

above) but try experimenting with vertical shots

But the most exciting part about all of this is that honing my food styling and

to get a variety.

photography skills has helped me further my reach and thus the positive impact I hope to have on others lives. So if you’re looking to inspire through your culinary

» SOURCE INSPIRATION FROM INSTAGRAM

creations, focusing on these easy and efficient tips is a great place to start.

I often look at food photos on Instagram and save

Natural Light is Key – Take photos during the day in a spot that gets the

those with interesting details or techniques to a

most natural light exposure (typically close to a window). Using a deflector can

folder. When preparing for photo shoots, I’ll look

also help soften sharp shadows.

through the shots to find other eye-catching elements I can incorporate.

Bellevue Lifestyle | October 2018

October 2018 | Bellevue Lifestyle

Keller Williams Bellevue just celebrated

20 years serving our community!

Each quarter we strive to focus on a project to benefit our neighborhoods. Red Day, our most recent event, gave us the opportunity to volunteer at Jubilee Reach to assist in the maintenance of their facility and to support the Jubilee Reach Thrift Store. Currently, we are running our annual backpack drive in conjunction with Congregations for Kids with the goal to raise $5,000 and donate 100 backpacks.

give back

comm unity

Giving where we live is a core value at Keller Williams and we want to create a legacy worth leaving and have a positive impact on the families we serve.

505 106th Ave NE #210, Bellevue Each office is independently owned and operated.

425.454.0911

the ultimate in california chic

OLD TOWN BELLEVUE just off main street 16 103rd ave ne 425.589.0101 margaretolear y.com October 2018 | Bellevue Lifestyle

Eritage Resort

ARTICLE CAITLIN AGNEW PHOTOGRAPHY FIRE & VINE HOSPITALITY

ARTICLE CAITLIN AGNEW

A LUXURY RETREAT IN WALLA WALLA WINE COUNTRY

Bellevue Lifestyle | October 2018

WASHINGTON CONTINUES TO BE A GROWING HOT SPOT ON THE MAP FOR WINE CONNOISSEURS, AND WALLA WALLA IS AT THE HEART OF IT. This small town is making a big name for itself with more than 100 wineries, and the area is only continuing to grow, attracting some of the best in the wine and food industry. What was originally a wheat farming community is now a world-class wine destination. What makes the Walla Walla region unique is the variety of wines produced; thanks to a rich range of soils and micro-climates that give way to varietals that truly suit every taste—from malbec and to merlot to cabernet sauvignon and tempranillo; and of course the crowning varietal of the region, syrah. With good wine often follows good food, and of course a lodging experience to match. Enter Eritage Resort. Years in the making and much anticipated by wine and food lovers alike, Eritage opened its doors this summer, giving us all another reason to visit Walla Walla. Beautifully nestled on more than 300 acres, surrounded by 360 degrees of amber waves of grain, picturesque rolling hills, distant mountains, and of course grapevines, Eritage is an intimate oasis bringing a deeper wine country connection and experience to all who visit. Eritage is the vision of Justin Wylie, fourth-generation winemaker and owner of Walla Walla vineyard Va Piano. Justin teamed up with hospitality guru Chad Mackay (El Gaucho Restaurants) and James Beard Award-winning chef Jason Wilson (Crush, Miller’s Guild, The Lakehouse) to bring his dream to fruition. “Our team is dedicated to providing a place of genuine warmth and exceptional experiences,” Chad says. The resort has 10 guest rooms in the main building and 10 lakeside villas coming in 2019. Each room has a private deck or patio with expansive views, king bed with luxurious linens, soaking tub and separate shower, cozy fireplace and seating area—the perfect setting for a romantic getaway. Deluxe additions include L’Occitane personal products, in-room Nespresso coffee maker and nightly turndown service. The property is designed to provide guests with an exceptional wine country experience with 200 acres of vineyards; the manmade Lake Sienna, a 6-million-gallon lake fed by an 819-foot basalt well which provides irrigation to the vineyards; and expansive scenic views of rolling hills. Not only are the lodging and views captivating, but the food is equally as noteworthy. Guests enjoy craft cooking by James Beard Award-winning chef Jason Wilson and chef de cuisine Andrew Oldham. For Jason and Andrew, it was important to honor and support the providers of local ingredients, so together they created a menu to reflect the history of the area, using regionally grown produce, meats and game, dairy and other artisanal products.

CONTINUED >

October 2018 | Bellevue Lifestyle

ERITAGE RESORT

(CON TI N U ED)

“Our strong connection with area farmers and the bounty of seasonal offerings inspired the Eritage menu,” Jason says.

ERITAGE RESORT

The dishes will change with the seasons, and the

1319 Bergevin Springs Road,

menu is designed to be approachable and resonate

Walla Walla, Washington,

with comfort and style. Some favorite menu items

833.374.8243,

not to miss: the spice roasted carrots with garlic, chile

EritageResort.com

yogurt, mint and Marcona almonds; and the roasted Alaskan halibut with razor clam bacon chowder, parsley bone marrow salad and grilled lemon. At its heart, Eritage is a tribute to the history, beauty and warmth of Washington’s farms and vineyard and a place to experience a taste of Walla Walla at its best.

Bellevue Lifestyle | October 2018

“OUR TEAM IS DEDICATED TO PROVIDING A PLACE OF GENUINE WARMTH AND EXCEPTIONAL EXPERIENCES.” -FIRE & VINE HOSPITALITY CEO CHAD MACKAY

October 2018 | Bellevue Lifestyle

M O D E R N I S T

C U I S I N E : THE SCIENCE

OF COOKING LIFE CAN HAVE A FUNNY WAY OF COMING FULL CIRCLE. This certainly appears to be the case for the founder of Modernist Cuisine, Nathan Myhrvold. At an early age, he quickly discovered he was drawn to cooking, science and photography. “When I was 9 years old, I announced to my mother that I was going to cook Thanksgiving dinner,” Nathan says. To everyone’s surprise, she allowed his request, and Nathan did the work. He was inspired by a book that covered all things flambé, called The Pyromaniac’s Cookbook. And while there was just a small incident of nearly setting the dining table on fire, this moment sparked a flame that ignited his passion for the culinary arts.

ARTICLE EARL BENJAMIN

Bellevue Lifestyle | October 2018

“I got more books from the library and started to learn about cooking. I soon discovered Escoffier’s Le Guide Culinaire and pored over it, along with books by Julia Child, James Beard, Richard Olney and other authors of classic cookbooks about French cuisine.” While most would think that Nathan was destined to become a chef, he quickly found two additional interests that became his primary focus: math and science. These two subjects set Nathan’s life course on a new trajectory, and his dedication in school allowed for him to start college at age 14. “Every topic related to math and science fascinated me, so by the time I was finished with school, I had a quite a collection of degrees: a Ph.D. in mathematical physics, a master’s degree in economics, another master’s degree in geophysics and space physics, and a bachelor’s degree in mathematics,” he says. His life took many interesting twists and turns that eventually landed him at Microsoft, where he spent 13 years as chief technology officer. Nathan’s passion for cooking remained a constant throughout his journey, however, and while working at Microsoft, he decided to make more time for cooking. What started as a temporary leave of absence to enroll in culinary school eventually led to Nathan’s departure from the company in 1999. He started his own small invention company and made use of his new free time to dive into modernist cooking techniques, photography and other interests.

CONTINUED >

October 2018 | Bellevue Lifestyle

MODERNIST CUISINE

(CON TI N U ED)

Nathan’s return to his childhood passions brought about an interesting discovery that led to the birth of his first book as well as a cooking lab in Bellevue. He recognized a noticeable void in cooking literature when it came to sous vide cooking and took initiative to make a contribution of his own to the world of cooking. “At the time, there was no book in English about the technique, and the only recent text on the subject was Joan Roca’s excellent Sous Vide Cuisine, which I struggled through in Spanish," Nathan says. "There was clearly a need for a comprehensive book on sous vide in English, so I decided to write it.” He started detailing a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment and recipes involved in modernist cuisine. The book continued to expand the more Nathan worked on it. “Food safety is intricately linked to sous vide; misunderstandings about the safety of the method have long prevented its widespread adoption," he says. "So, with the help of several research assistants, I dug into the scientific literature and discovered that much of what chefs are told about food safety is wrong." The book took on a life of its own, and he eventually founded The Cooking Lab (home to Modernist Cuisine) in 2011. This is where Nathan built a team of scientists, research chefs and writers to carry out his vision of advancing culinary art through the creative application of scientific knowledge and experimental techniques. Together, they published the five-volume 2,438-page book, Modernist Cuisine: The Art and Science of Cooking. Their first book was quickly followed by another in 2012, Modernist Cuisine at Home. This work changed the format of the first to accommodate home cooks. In 2013, Nathan wrote The Photography of Modernist Cuisine. 32

Bellevue Lifestyle | October 2018

Things did not slow down for the inventor, nor did his fascination with cooking. He hired Francisco Migoya in 2014 to work with him as head chef in assisting the Modernist Cuisine team with researching and writing the next book, Modernist Bread: The Art and Science. Francisco and the team spent more than three years researching the science, history and techniques of breadmaking. The book was released in 2017 and offers a comprehensive look at the history, techniques, ingredients and equipment used to create yeast-leavened bread around the world. It includes more than 1,500 recipes that use new ingredients, techniques and insight for baking bread in both home and professional ovens. In the same year, Nathan opened Modernist Cuisine Gallery in New Orleans and Las Vegas. The gallery was in birthed in response to multiple requests to purchase the photography seen in his books and feature large-scale, limited edition prints of his art. All of the artwork is available in custom frames and sizes. Modernist Cuisine shows no signs of slowing down and is currently working on another book. More details on this project will be released to the public soon. What started as a desire to cook his family a Thanksgiving dinner through the eyes of a young, inquisitive scientist has translated to a life of passion, expansive inventions, books, exquisite meals, photography and so much more.

October 2018 | Bellevue Lifestyle

Kia

your jeweler at Diamonds Inc.

fine jewelry & custom designs

10204 MAIN STREET BELLEVUE, WA 98004

(425) 454-1143 MONDAY - SATURDAY 9AM to 8PM D i amond s , s a pph i res , an d emeral d s s et i n p lat i nu m a nd gol d D es ign you r ow n cu s t om jewel ry E s t at e a nd vi nt a ge pieces E nga gem ent a nd Bri d al coll ect ions 34

Bellevue Lifestyle | October 2018

Celebrating 25 Years Living, Working, and Serving in Bellevue What an amazing time - While on vacation in August of 1993, Randi and I fell in love with the Pacific Northwest, especially Bellevue. Upon returning home to Southern California, Bellevue was all we talked about. We felt a strong urge to return, and thirty days later we walked up and down Main Street in Old Bellevue, strolled along the waterfront parks, went to a Friday night BHS football game, and attended the annual Washington Realtor Conference, that just so happened to be in Bellevue (a very good omen) and it was all GREAT. Randi and I immediately felt at home. “Call it in the air! Heads you move to Bellevue, tails you stay in California” Our mentor, Howard Brinton said as he flipped a quarter in the air. At exactly the same moment, Randi and I both said “HEADS!” and thirty days later, with no friends or family living in Washington, we packed up our bags and moved to Bellevue with our three daughters, ages four, three and one. Something in our gut told us our daughters would thrive growing up in the Bellevue community and looking back at the past 25 years, we can truly say our wishes came true. This summer, almost twenty-five years later to the date - August 11, 2018 - our youngest daughter, Taylor, married her college sweetheart, Seth Tagge, in her “hometown” at Overlake Golf and Country Club in Medina. Randi and I are so happy that we made the decision to live and work in the Bellevue community these past twenty-five years, building our real estate business one relationship at a time. Our focus on Bellevue First has allowed us to help thousands of local home sellers and buyers relocate and celebrate the Bellevue lifestyle and homeownership we so deeply cherish. Special thanks to all of our local groups who have inspired the Brazen family and motivated us to be involved, give back, participate and serve with you to make BELLEVUE a better place for all of us. Here’s to another twenty-five years!!

Joseph Brazen Designated Broker Info@BrazenGroupProperties.com | 425.454.4141

TRAVEL DESTINATION

THE SANTA YNEZ VALLEY

A WEEKEND WINE GETAWAY ARTICLE JORDAN BLAINE | PHOTOGRAPHY KARA MERCER

Bellevue Lifestyle | October 2018

+ STAY

The Ballard Inn A home-away-from-home feel, The Ballard Inn is a quiet and cute bed and breakfast with exceptional staff. With nightly turndown service as well as fresh cookies in your room, The Ballard Inn allows for a cozy and intimate stay. Breakfast and dinner are served downstairs at The Gathering Table, where guests can expect award-winning cuisine.

2436 Baseline Ave., Ballard, California, 805.688.7770, BallardInn.com

+ DRINK

Sunstone Vineyards & Winery The picturesque grounds and French courtyards of Sunstone Vineyards & Winery is a 50-acre estate that holds history, education and family values. Known for its 2016 estate merlot, the winery also offers a plethora of wines to suit any guest’s palate. FORTY-FIVE MINUTES FROM SANTA BARBARA AND LESS THAN TWO HOURS FROM LA LIES A CHANGE OF SCENERY AND PACE IN SANTA YNEZ VALLEY. Discover a mix between rolling vineyards and picturesque

125 N. Refugio Road, Santa Ynez, California, 805.688.9463, SunstoneWinery.com

homes and historic ranches. The Santa Ynez Valley is the

Brick Barn Wine Estate

perfect weekend escape from a fast-paced lifestyle and a

Brick Barn is a 1,100-acre ranch built in the 1970s, originally as an

destination for foodies and wine lovers. The area is home to

Arabian horse barn. This newly opened wine estate is rich in history

six distinct communities—Ballard, Buellton, Los Alamos, Los

and flavor. Pouring award-winning wine is just one of its specialties as

Olivos, Santa Ynez and Solvang—all of which hold wineries,

the estate also has an up-and-coming patio scene.

horse fields, timeless venues and modern cuisine, gorgeous

restaurants and deep California heritage. Just a 2-hour flight from Bellevue, Santa Ynez is a unique and memorable destination not to be missed.

795 W. Highway 246, Buellton, California, 805.686.1208, BrickBarnWineEstate.com CONTINUED >

October 2018 | Bellevue Lifestyle

TRAVEL DESTINATION

(CON TI N U ED)

DEST

I N AT

SANTA

+ Melville Vineyards & Winery Come and stay awhile at Melville Vineyards & Winery nestled in the Santa Rita Hills appellation. The outside ambiance is calm and pretty, perfect for sipping and enjoying the vast selection of pinot noirs and chardonnays.

5185 State Highway 246, Lompoc, California, 805.735.7030, MelvilleWinery.com

+ Demetria Winery & Vineyard Demetria’s views captivating and relaxing with cute winery cats around to keep you company. Accompanied by the live soundtrack of birds playing, gather family style to taste and learn about their biodynamic farm practices.

6701 Foxen Canyon Road, Los Olivos, California, 805.686.2345, DemetriaEstate.com

+ Presqu’ile Winery This state-of-the-art winery sits high as you overlook the Santa Maria Valley. Sit outside at the on-site amphitheater and listen to local artists while taking in the elegant and balanced wine list. Don’t forget to join the wine club for the private patio privileges.

5391 Presquile Drive, Santa Maria, California, 805.937.8110, PresquileWine.com 38

Bellevue Lifestyle | October 2018

ION:

YNEZ

+ EAT

The Bear and Star

S.Y. Kitchen

Proud of the refined ranch cuisine combined with the California

Treat yourself to modern and fresh Italian dishes made with

tastes. The meat, fruits and vegetables come from Fess Parker

locally sourced ingredients at S.Y Kitchen. One of the few restaurants with a full bar, experience S.Y. Kitchen under the

bounty, The Bear and Star is founded on Texas and California Home Ranch just down the road. You can’t go wrong with the grilled Wagyu burger, the oysters or the chicken liver mousse.

twinkling patio lights.

1110 Faraday St., Santa Ynez, California, 805.691.9794, SYKitchen.com

Cecco Ristorante

2860 Grand Ave., Los Olivos, California, 805.686.1359, TheBearAndStar.com

Pico at the Los Alamos General Store Another highly recommended dining experience is Pico located

Serving a rustic country Italian menu, Cecco is in the heart

in Los Alamos. Nestled within an old general store, Pico is a hip

of the Solvang community. The homemade pasta, wood-fired

and trendy farm-to-table restaurant perfect for a group gather-

pizza and seafood dishes are divine.

ing or romantic discussion. Pico’s decor and setting make for an

475 First St. #9, Solvang, California, 805.688.8880, CeccoRistorante.com

unforgettable experience.

458 Bell St., Los Alamos, California, 805.344.1122, LosAlamosGeneralStore.com

The Gathering Table at The Ballard Inn Known throughout the community for its wonderful and talented owner and chef, Budi Kazali, The Gathering Table is a Santa Ynez staple. The Asian and French cuisine is the most sought-after in the valley. Located inside The Ballard Inn, The Gathering Table is a must stop for dinner—and the banana ice cream dessert.

2436 Baseline Ave., Ballard, California, 800.638.2466, BallardInn.com/Restaurant

October 2018 | Bellevue Lifestyle

Bellevue Lifestyle | October 2018

YOUR DEN IN BELLEVUE FOR SPECIALTY COFFEE FRESH TOASTS ARTISANAL TEA FRESH BOWLS PRIVATE MEETING ROOMS CURRENT CHARITY PARTNERS

Jubilee REACH & Vision House

SHARE THE PASSION Rent An Exotic

Realize your dreams, rent exotic cars at affordable prices

Buy Gift Cards

Best gifts for Christmas and any occasion, personal or corporate

Join Club Veloce

Network, socialize, events, edutainment, benefits, discounts

Host Your Event Your own private party at Zadart, full service catering

WWW.ZADART.COM

(425) - 922 - 3336

11855 BEL-RED ROAD BELLEVUE, WA 98005

10527 MAIN ST, BELLEVUE WA 98004

Text ZADART to 55678 for info on events and discounts. (Message & data rates may apply.) October 2018 | Bellevue Lifestyle

CULINARY CREATIONS

A PINCH OF THIS, A SPLASH OF THAT TIPS FOR COOKING WITH WINE ARTICLE DEBRA LAIZURE | PHOTOGRAPHY PROVIDED

Bellevue Lifestyle | October 2018

USING WINE IN COOKING INTENSIFIES FLAVOR AND ADDS ANOTHER LEVEL OF UNIQUENESS TO YOUR RECIPE. It gives a dish that extra something special to turn great-grandma's pasta sauce recipe into your own (and make your sister-in-law jealous). So grab that secret ingredient from the wine cellar and head to the kitchen. As Julia Child says, "I enjoy cooking with wine; sometimes I even put it in the food I'm cooking." Wine should be added to food early enough in the cooking process that it has time to simmer. As wine cooks down, the alcohol evaporates away and the flavors begin to concentrate. Use a light hand at first until you get familiar with cooking with wine. Typically, white wines impart their delicate flavor to seafood and dishes like chicken piccata and vegetable risotto. Red wine adds depth to bolder dishes like beef bourguignon, mushroom steak sauce, and of course, great-grandma's famous pasta sauce. Using wine in a reduction or to deglaze a pan creates an intense and complex sauce. It easily picks up those coveted brown bits that elevate the flavor of any dish. But be careful—light and overly fruity wines can ruin a sauce. The fruitiness is lost during the cooking process and will leave the sauce too acidic, ensuring those lovely brown bits have gone to waste.

AS JULIA CHILD SAYS, "I ENJOY COOKING WITH WINE; SOMETIMES I EVEN PUT IT IN THE FOOD I'M COOKING." RED OR WHITE? Let's be clear about what is considered a good cooking wine. The so-called "cooking wine" found in your local grocery store next to the fancy vinegars and Worcestershire sauce is a poor excuse for a cooking ingredient. They are low in alcohol content, highly acidic and contain a massive amount of salt. Instead, choose a wine you would pair with the meal. Use one that is fruity, medium or full-bodied, and with little or no oak flavor. Wine aged in oak barrels tends to turn bitter and harsh when cooked in food. For red wines, pinot noir and blends such as Côtes du Rhône will produce consistent results. Again, avoid wines aged in oak such as the robust cabernet sauvignon. White wines should also be dry and full-bodied. Try a sauvignon blanc, unoaked chardonnay, or even a French vermouth. LET'S TALK PRICE Does an expensive wine produce a better sauce than a wine picked from the bargain bin? Well, maybe. America's Test Kitchen tested sauces made from similar wines in the $5, $10, $20 and $30 price points. They discovered that the $5 wines cooked down to sweet, syrupy sauces, while the $10, $20 and $30 bottles were smoother, making sauces with multiple layers of flavor. Although tasters favored wines in the two more expensive price ranges, none thought the difference justified spending an extra $10 or $20. They found that limiting the price to $10 left cooks with plenty of good shopping options.

CONTINUED >

October 2018 | Bellevue Lifestyle

CULINARY CREATIONS

(CON TI N U ED)

COOKING TIPS

+ Add a light, dry white wine to melted butter and baste grilled, broiled or baked fish.

+ Mix wine with different herbs and olive oil to make a delicious salad dressing.

+ Stir in a couple tablespoons of red wine into brown gravy. Slowly simmer to create aÂ luscious sauce for beef.

+ Freeze leftover drinking wine in ice cube trays for future cooking use.

+ Use a wine-based marinade to help keep meat, poultry or seafood moist while it cooks. 44

Bellevue Lifestyle | October 2018

RED WINE REDUCTION FOR SAUCES Two tablespoons of this potent wine reduction can be substituted in a recipe, such as a pan sauce, tomato sauce or roast beef jus, that calls for one-half to three-quarters cup of wine. Add this reduction near the end of the cooking time—the way you might finish a sauce by swirling in some butter. The reduction can be kept for up to two weeks in an airtight container in the refrigerator. Makes about 2 tablespoons INGREDIENTS

+ 1 small carrot, chopped fine (about 2 tablespoons)

+ 1 medium shallot, minced (about 2 tablespoons)

+ 2 button mushrooms, chopped fine (about 3 tablespoons)

+ 1 small bay leaf + 3 sprigs fresh parsley + 1 cup fruity, smooth, medium-bodied red wine blend

INSTRUCTIONS Heat all ingredients in 12-inch nonstick skillet over low heat; cook, without simmering (liquid should be steaming but not bubbling), until mixture reduces to 1 cup, 15 to 20 minutes. Pour through strainer and return liquid (about 1/2 cup) to clean skillet. Continue to cook over low heat, without simmering, until liquid is reduced to 2 tablespoons, 15 to 20 minutes. From America’s Test Kitchen Season 2

October 2018 | Bellevue Lifestyle

3 RIVER VALLEY CHEESE FONDUE CLASS Matthews Winery

Matthews Winery and River Valley Cheese are excited to bring you a fun and interactive fondue class, complete with a glass of wine! River Valley Cheese will guide you in a step-bystep on how to make a flawless fondue that you will certainly get to indulge in. Your ticket will include a glass of wine, and the tasting bar will be open to purchase additional wines by the glass or bottles. MatthewsWinery.com

4 FARM HOUSE DINNER Matthews Winery

This elevated farm-to-table experience with an intimate 6-8 course meal features several library wines from the Matthews and Tenor wine cellars at the charming Farm House, just above the Woodinville Tasting Room. All food is sourced from organic farms and purveyors within 10 miles of the property and prepared by chef Micah Mowrey and the award-winning team at Ecolibrium Farms. Your ticket includes a tour of the farm, appetizers, dinner, dessert and wine. MatthewsWinery.com

11 FALL SKIN CARE SOIREE Bare Aesthetics

Come join us for our first event at our new location! We will be featuring our SilkPeel Dermalinfusion treatment and offering event pricing on all of our skincare, waxing and organic airbrush tanning

services.

Complimentary

consultations available, and of course some cool swag bags. Looking forward to seeing you there! 46

Bellevue Lifestyle | October 2018

OCTOBER

LIFESTYLE CALENDAR

OCTOBER

13 UNCORK THE NIGHT Hyatt Regency Bellevue

A top flight night of wining, dining and making a difference! Bellevue LifeSpring’s annual wine tasting and auction returns with delicious wines from the northwest and around the world, enjoy exceptional cuisine, sparkling conversation, and auctions filled with great finds, rare wines and unique experiences. All funds raised at Uncork the Night will help end hunger and homelessness for children in Bellevue. VIP Tickets: $350. Event Tickets: $250. More information and tickets available at www.BellevueLifeSpring.org/wine.

16 NORTHWEST EVENT SHOW WA State Convention Center

The Northwest Event Show, presented by Butler Events, is the Pacific Northwest corporate meeting and planner’s largest annual trade show featuring the newest, most innovative event and hospitality ideas. The 2018 show will feature 250+ exhibitor and 2,500+ of the most qualified event planners in the Pacific Northwest. Learn more and register online!

18 OLD BELLEVUE WINE WALK Downtown Bellevue

Grab some friends and go on a wine tasting adventure of local wineries at downtown Bellevue merchants on Old Main. Meet the winemakers from 15 local wineries and sip, shop and stroll down Old Main. Get 12 tasting tickets to try the wines of your choice while you mix and mingle with the winemakers at 15 merchants on

BREAKFAST

I LUNCH I DINNER

Every day in the W Bellevue Hotel thelakehousebellevue.com

425. 454 .7076

Old Main. Complimentary Souvenir CONTINUED >

October 2018 | Bellevue Lifestyle

govino wine glass included courtesy of the Brazen Group Properties. The first 150 tickets get a free wine tote bag! BellevueDowntown.org

Permanently reduce underarm sweat, odor, & hair.

20-21 & 27-28 HALLOWEEN STORYTELLING TRAIN Northwest Railway Museum

This Halloween season, hop aboard the Halloween Storytelling Train! On Laser rejuvenation

the weekends of Oct. 20-21 and 27-28,

treatment that

you can take a special train excursion

addresses hyper-

that includes a stop for cider press-

pigmentation & acne scarring. Safe for Asian Skin Type.

ing, hands-on activities for the kids, hot cider to ward off the chill, a visit to the Train Shed Exhibit building for Halloween train stories with professional storyteller Karen Haas and the

Get rid of your unwanted fat with no downtime.

view from the top of Snoqualmie Falls. TrainMuseum.org

27 & 28 PRO SPORTS CLUB BLOCK PARTY Pro Sports Club

Everything is AWESOME Spooktacular at PRO Club! JOIN US FOR A BRICKTASTIC BLOCK PARTY! Free with Family Membership Parents required for ages 3-12. BRING YOUR MASTER BUILDERS AND BUILD GREAT MEMORIES. Lego Hints: All activities are kid-friendly. Costumes are permitted, but should not impair the ability to safely en-

DR. ST E P HE N O’CON N E LL

SerenityRejuvenationCenter.com 41-148th Ave SE #1 Bellevue | 425.644.5560

Bellevue Lifestyle | October 2018

joy our inflatable attractions. Due to limited space, this event is reserved for families with memberships. Regular guest fees apply ($18 per guest and $8 per child under 12 years old). Guests must be accompanied by a member. Children age 8 and under must be accompanied by an adult. CONTINUED >

OCTOBER

LIFESTYLE CALENDAR

OCTOBER

October 2018 | Bellevue Lifestyle

27 BLACK CAT BALL Meydenbauer Center

The 21st Annual Black Cat Ball will feature more than 500 items for sale in a silent and live auction, a Champagne reception and a delicious gourmet three-course vegetarian or vegan dinner including wine.Â All proceeds from the Black Cat Ball support the life-saving work that Purrfect Pals is doing for cats and kittens in our community. PurrfectPals.org

We are always accepting submissions for events you'd like to see included in our Calendar section. Submissions are accepted via the Contact Us tab at BellevueLifestylePubs.com.

Bellevue Lifestyle | October 2018

OCTOBER

LIFESTYLE CALENDAR

OCTOBER FOLLOW YOUR FALL WANDERLUST WHEREVER IT TAKES YOU.

October 2018 | Bellevue Lifestyle

LOCAL’S CHOICE

DESIGNER

Acacia Wood and Gold Measuring Cups

K I TC H E N COOK AND BAKE IN STYLE WITH THESE STYLISH KITCHEN UPGRADES

Acacia Wood and Gold Measuring Spoons

Marble Pastry Board, $69.95, Sur La Table Irina Serving Stand

Mauviel M'heritage M'150s 7-Piece Copper and Stainless Steel Cookware Set, $900, Nordstrom

Marble Rolling Pin, $29.95, Sur La Table

Goldtouch Nonstick Large Muffin Pan, $36.95, Williams-Sonoma

ARTICLE JORDAN BLAINE

AS WE APPROACH THE END OF THE YEAR, WE TEND TO SPEND MORE TIME IN THE KITCHEN BAKING HOLIDAY COOKIES

AND

SEASONAL

DISHES.

With the near constant use of our ovens and ranges, our kitchens must be equipped with culinary essentials. From measuring spoons Mixing Whisk, $28, Williams-Sonoma

and rolling pins to muffin tins and cookware, check out these functional yet stylish tools to whip up all your holiday favorites this season.

Bellevue Lifestyle | October 2018

9710 Lindsay Place, Edmonds 98020

Waterfront Masterwork 4 BED

5+ BATH

$4,868,000

An amazing level of craftsmanship and architectural interest with no expense spared! This masterwork has taken over ten years in the making. So delightfully unexpected, it’s the answer for “living the dream” or vacation relaxation! Let the rush of your day melt into the sunlit waters of Puget Sound, the VIEWS are glorious! The home lives al fresco with well-planned adjoining courtyards extending to fresh air and stunning Sound and Mountain vistas.

Mark von der Burg Compass Founding Broker Seattle SEATTLE

206.245.9185

mark@vdbcompass.com

EASTSIDE

425.882.8821

vdbcompass.com

6742 Jones Avenue NW, Seattle 98117 4 BED

4 BATH

24521 SE Windsor Blvd, Sammamish 98074 $1,522,000

5 BED

5 BATH

$2,268,000