The Food & Drink Issue
A TASTE OF WATERFRONT LIVING
With 90 feet of Lake Sammamish shoreline, this refined mid-century modern home offers effortless indoor-outdoor living—perfect for lakeside dinners. A lush lawn leads to your private beach and dock with boat and jet ski lifts. Inside, vaulted ceilings and serene lake views create a calming backdrop.
Pairing: A glass of Willamette Valley Pinot Noir and cedar-planked salmon at sunset.
Savor the Season: Flavors That Bring Us Together
As the seasons shift and the air takes on a crisp autumn note, food becomes one of the most powerful ways we connect—with our traditions, with our families, and with our community. This Food & Drink Issue is a celebration of just that: the flavors that nourish us, the recipes that bring us together, and the stories that remind us how food is woven into our culture and well-being.
In this issue, you’ll find locally delicious recipes from the Mercer Island Farmers Market, inspiration for a festive Evergreen Spook-cuterie, and even pet-friendly cookies to spoil your pup. Our local chefs share their artistry, from the bold comfort of Korean Army Stew at Crawlspace Gastropub, to the timeless simplicity of Classic Miso Soup from Takai by Kashiba, to an award-winning cheese plate with wine pairings from Elsom Cellars, that’s perfect for your next gathering.
We’re also inspired by innovators who are bringing ancient traditions into the modern wellness space. Don’t miss our story on Solvi Barber and aKrrush, a company reimagining Norwegian bone broth as today’s superfood. It’s a reminder that the past has much to offer the present when it comes to health and nourishment.
October is also Breast Cancer Awareness Month, a time to honor the fighters, survivors, and families who remind us of the strength found in community. In this issue, we stand in solidarity with them, and we invite you to do the same—whether through education, advocacy, or simple acts of care.
Finally, with autumn gatherings around the corner, we share tips on seasonal scents to set the mood in your home. After all, food might be the heart of the table, but the atmosphere is what makes people linger.
So as you turn the pages of this issue, I hope you’ll feel inspired to cook, to gather, and to savor the flavors of both tradition and innovation.
Warmly,
CHRIS ISHII & SHARON PEREZ
October 2025
PUBLISHER
Chris Ishii | chris.ishii@citylifestyle.com
EDITOR
Sharon Perez | sharon.perez@citylifestyle.com
CONTRIBUTING WRITERS
Jason Farrish, Ed Kashiba, Island Animal Hospital, Jody Elsom, Jen Dean
CONTRIBUTING PHOTOGRAPHERS
J Garner Photography, Mirelle Education, Takai by Kashiba, The Crawlspace Gastropub, Elsom Cellars
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Kelsey Ragain
Hannah Leimkuhler
QUALITY
Proverbs 3:5-6
Featuring:
• Trunk Show by Jakett – Premium leather jackets, New York designer
• Fall Makeovers by Jaime Windham – Trish McEvoy
• Carin Susann Jewelry – Custom, elegant-meets-modern pieces
• Fall Cocktail by CrawlSpace Gastropub 15% off all full-priced items during the event
city scene
1: May of Au Courant gives stylish waves to Rachel of ReVesta Group at Hip Zephyr. 2: Dana and Hip Zephyr team hosted a Summer Glow Up party with MICL partners. 3: Re-Vesta Group’s monthly book club is curated by Island Books owner, Laurie Raisys at Barrel’s 4: The Crawlspace Gastropub provided delicious libations for the Hip Zephyr party. 5: Hip Zephyr makes stylish shopping easy and fun on MI. 6: Co-owner Maria Amadi brought the “Glow” of healthy skin to the Hip Zephyr Glow Up. 7: Parks advocate and volunteer, John Hamer encouraged Mostly Music attendees to share their playground opinions. Photography by Mercer Island City Lifestyle
8: MI Farmers Market Board members Susan, Poppy and Market Director Ange at Mostly Music. 9: Look at this crowd! Way to go MI Parks & Rec! 10: Mercer Island City Lifestyle and The Crawlspace Gastropub are both proud sponsors of Mostly Music. 11: Book club enjoying a gorgeous evening at Mostly Music in the Park concert. 12: Bubbly Bites brings delicious flavored lemonades to the Mostly Music crowds during warm evenings. 13: August Cover Models Kirin and Brody at the Issue Release Party at Island Animal Hospital. 14: Heather van Helvoort, Robin Farrish, Kimberly Miyazawa Frank enjoy tours and treats at Island Animal Hospital. Photography by Mercer Island City Lifestyle
Mirelle Education offers personalized college admissions mentorship for middle and high school students across Bellevue and Greater Seattle. With a 97% acceptance rate to students’ top-choice schools, Mirelle guides students in extracurricular planning, personal development, and college applications. Families trust Mirelle Education to not only help students confidently navigate admissions, but also approach life with purpose and independence. Book your complimentary intro call at mirelleeducation.com
Photography by Mirelle Education
Miriam’s Bakeshop is a Delicious Addition to Mercer Island
Miriam’s Bakeshop has brought a delicious dose of nostalgia to Mercer Island with its grand opening this spring. Founded by Elisabeth, a seasoned baker from Queens, NY, the shop specializes in old-world Jewish and Italian baked goods that evoke the warmth of a grandmother’s kitchen. Located at 2711 76th Ave SE, the cozy storefront is already winning hearts with its handcrafted burekas, Jerusalem bagels, babka, challah, and a variety of cookies including pignoli and tahini.
Teazzi Tea brings a Taste of Taiwan to MI
Teazzi Tea has arrived on Mercer Island, and it’s already stirring up excitement with its vibrant menu and cozy, modern vibe. This Taiwanese tea shop is known for its premium oolong blends, creamy milk teas, and inventive seasonal drinks. Teazzi offers a variety of lactose-free options; toppings like tofu pudding, tea jelly, and crystal boba; and crispy mochi waffles, made fresh to order. It’s easy to see why this is becoming a local favorite.
STAY WELL
Photography by Mercer Island City Lifestyle
Photography by Mercer Island City Lifestyle
FARMERS MARKET FRESH
Locally Delicious Goat Cheese & Beet Salad from the Mercer Island Farmers Market
GOAT CHEESE & BEET SALAD Serves: 2
Ingredients:
• 3 Tbsp McCormick Jam Co. Strawberry Balsamic Jam
• 1 Tbsp Balsamic Vinegar
• 3 Tbsp Olive Oil
• 4 oz. Goat Cheese
• 3 small or 1 large Beet
• 16 oz Arugula / Mixed Greens
• 1/2 cup Pickled Red Onions
• 1/2 cup Candied Pecans
• Salt and Black Pepper
Directions:
1. Roast beets: cut into bite size pieces, wrap in foil and add a splash of water. Bake at 400 degrees for 1 hour.
2. In a bowl, whisk together jam and balsamic vinegar until smooth.
3. Slowly drizzle in the olive oil, whisking continuously.
4. Once beets are done, open foil (be careful of the steam) let them cool.
5. Assemble salad with greens, onions, goat cheese, beets, pecans. Toss in dressing, add S&P to taste. Enjoy!
Goat Cheese & Beet Salad
ARTICLE BY CHRIS ISHII | PHOTOGRAPHY BY J GARNER PHOTOGRAPHY
From Ancient Tradition to Modern Superfood:
BONE BROTH’S COMEBACK, AKRRUSH: CLEAN, EFFICIENT PROTEIN FOR EVERYDAY LIFE
I’m constantly inspired by local innovators who find simple yet powerful ways to improve daily life. When I sat down with Solvi Barber, a Mercer Island resident and founder of aKrrush, it was clear her vision was rooted not just in nutrition, but in culture, sustainability, and the way families actually live. What began as a challenge during the pandemic has grown into something much bigger: a homegrown company rethinking how we get the protein our bodies need—and it’s happening right here in our own community.
“When you drink 13 grams, you get 13 grams.” That’s how founder Solvi Barber describes the promise of aKrrush, a Mercer Island–based company bringing a new kind of protein to market.
Launched after years of development and a rebrand prompted by the pandemic, aKrrush is offering what Barber calls “real food, real nutrition”—a simple, versatile way to add efficient protein into busy lives.
“People know they need protein, but not all proteins are the same. We want to help them understand what they’re really getting.”
Solvi Barber CEO
Bone broth as cycling fuel
From Broth to Breakthrough
The company began with bone broth, but Barber quickly realized the market was ready for more. “We ended up in the soup aisle,” she laughs, “but what we had was much more than a soup.” Through a natural hydrolyzing process, the proteins are already broken down into small peptides, making them easier to absorb.
“The enzymes in your stomach usually have to do that work,” Barber explains. “We’ve done it ahead of time. That’s why it’s so rapid—protein that’s ready for your muscles.”
Clean Roots in Norway
One of aKrrush’s key differentiators lies in where—and how—its ingredients are produced. Norway’s strict rules around animal welfare, GMOs, and pesticides make for what Barber calls “a very clean biomass.” Farms are family-owned, and the production process is designed to leave nothing wasted.
“What we have done is take what was considered waste—the bones and cartilage—and turn it into something valuable,” she says. “No chemicals, no heavy metals, just clean protein.”
Taste Matters
While efficiency is critical, Barber emphasizes that flavor drives repeat use. Partnering with the Culinary Institute of Norway, aKrrush focused on taste profiles that work in everyday cooking.
“I make quiches, protein rolls, even ramen with it,” she says. “It’s not overpowering—it blends in, so you can use it in almost anything.”
Beyond the Gym
Though athletes have embraced the product— the U.S. Olympic Bobsled team has even given its approval—Barber believes the benefits extend far beyond training.
“It’s perfect on a hike, or for recovery after surgery, or even for older adults who need more protein but don’t want to eat a big steak,” she says. “It should be food, not a problem solver. Something you eat every day.”
Looking Forward
For aKrrush, the next step is education. “People know they need protein,” Barber reflects, “but not all proteins are the same. We want to help them understand what they’re really getting.”
From Mercer Island kitchens to Olympic training grounds, aKrrush is steadily proving that clean, efficient protein can be both practical and delicious.
Solvi Barber
HOW TO: seasonal home scents
PFUL TIPS A N D R E C IPES FROM S
Fall essential oil combinations provide a warm and cozy scent while also protecting from sickness prevalent in the colder season. Follow these oil combinations to create your own seasonal scent.
immune boost
DIRECTIONS :
Combine the following essential oils with a base oil (coconut oil).
INGREDIENTS:
• Cinnamon: Antibacterial; Antiviral
• Clove: Antibacterial; Antiseptic
• Lemon: Uplifts; Kills Bacteria Reduces Inflammation
• Oregano: Antimicrobial; Antioxidant
• Eucalyptus: Decongestant; Provides Healing
HOW TO USE:
Apply to wrists or feet. Do not use it on your face.
home defender
DIRECTIONS:
Combine the following essential oils.
INGREDIENTS:
• Orange: Reduces Stress; Antimicrobial
• Eucalyptus: Decongestant; Provides Healing
• Cinnamon: Antibacterial; Antiviral
• Black Pepper: Supports the Nervous System
• Clove: Antibacterial; Antiviral
• Rosemary: Reduces Stress; Helps with Respiratory Fatigue
HOW TO USE:
Fill the diffuser with water and apply the desired amount of drops.
ARTICLE BY CELENA CISCO
BONE
ARTICLE BY ISLAND ANIMAL HOSPITAL
PHOTOGRAPHY BY MERCER ISLAND CITY LIFESTYLE
Homemade Banana Peanut Butter Dog Treats by Island Animal Hospital
With just three ingredients—banana, peanut butter, and oats—you can whip up a batch of homemade cookies your pup will love. Quick, budget-friendly, and healthier than most packaged treats.
DOG TREATS
it from sticking. Roll the dough and cut into shapes with a cookie cutter—or slice into squares with a knife or pizza cutter.
4. Arrange pieces on baking sheet. Bake 25–30 minutes.
5. Cool completely before serving. Store in airtight container: 1 week at room temperature, 2 weeks in fridge, or several months in freezer.
NOTES:
• Peanut butter safety: Always use natural peanut butter with no added sugar, salt, or oils. Check label to be sure it does not contain xylitol, which is dangerous for dogs.
INGREDIENTS:
• 2 cups oats + a little extra for rolling
• 2 ripe bananas
• ½ cup natural peanut butter (see note below)
DIRECTIONS:
1. Preheat oven to 300°F Line baking sheet with parchment paper
2. Pulse oats in food processor until fine and flour-like. Add the bananas and peanut butter and blend until mixture comes together into a sticky dough.
3. Transfer dough to a floured surface. Use extra ground oats, whole wheat flour, or another dog-safe flour to keep
Spicy, hearty and a perfect fall bowl
SPICY, HEARTY ONE-POT MEAL FOR FALL DAYS
Korean Army Stew
It’s trendy now, but Korean Army Stew has a long history dating back to the Korean war. Koreans would take US Army rations and mix them with local ingredients to make a one pot masterpiece. It’s spicy, hearty, and here’s how to make it.
INGREDIENTS
• 1 packet of instant ramen
• 1 Heaping Tablespoon of Gochujang (Korean pepper paste) This will come in a red tub
• 1 Heaping Tablespoon of Doenjang (Korean Miso) This will come in a brown tub
• 1 cup of Kimchi
• 1 bunch of green onions
• 1 bunch of enoki mushrooms
• 1 can of SPAM sliced into long even pieces
• 1 can of Vienna Sausages
• 1/2 container of tofu sliced just like the spam
• 1 cup of Korean Rice Cakes ttaekbokki
• 1 slice of American cheese
DIRECTIONS
It will be easiest to go to an Asian grocery, to get these ingredients. Show this list to any employee and they will help you out. Take the ramen, green onions, and American cheese and set aside. In the middle of a large, high walled pan, or crockpot, place the gochujang and doenjang. Place the remaining ingredients, except for the ones you set aside, in a circular pattern, surrounding the gochujang and doenjang.
Add water until all ingredients are covered, turn on heat, and add ramen packet seasoning. When water starts boiling add the ramen and when ramen is done turn off heat, add slice of American cheese on top, and garnish with green onions. Long ingredient list, simple cook, giant flavors, tons of umami, and a communal one pot meal.
It’s trendy now, but Korean Army Stew has a history back to the Korean war.
ARTICLE BY JASON FARRISH
PHOTOGRAPHY BY THE CRAWLSPACE GASTROPUB
Real Estate Trends TOP 10
The Seattle-Bellevue housing market is evolving rapidly, driven by legislative reform, technological advancements, generational wealth shifts, and lifestyle aspirations. These 10 trends highlight the opportunities and challenges for buyers, sellers, and investors in the region. Join our Futurecast Forum market luminaries to learn about the trendlines before they become headlines and be first to where the markets are moving next:
2025’s Top 10 Trends:
1. Washington State House Bill 1110 opens the door to more “missing middle” housing.
2. Artificial intelligence disrupts jobs, while fueling luxury housing demand via new tech wealth.
3. Big Beautiful Bill implementation and tax incentives.
4. Stock market volatility tied to tariffs and AI creates swings in housing decisions.
5. “Buy-the-dip” moment in major cities as condominiums sell below replacement cost.
6. Fed policies and the inflection point of higher mortgage rates and creative finance strategies.
7. The “Silver Tsunami” and the impending $90 trillion great wealth transfer amongst demographic trends and reshaping buying power.
8. Transit-driven affordability expands markets in growing cities like Everett and Shoreline.
9. First-time buyers turn to RSUs, gifts, and cobuying for entry into homeownership.
10. Lifestyle investments surge with custom and second homes in resort communities.
Futurecast Forum 2025
Matthew Gardner Principal of Gardner Economics
Dean Jones President and CEO Realogics Sotheby’s International Realty, and Founder of Futurecast Forum
Mercer Island Art 2025 UnCorked
Classic Miso Soup
FROM TAK A I BY KASHIBA
There are many different types of miso soup, at Takai by Kashiba, we like the simple classical form.
Miso is traditionally enjoyed toward the END of the meal and at Takai, we serve it as a savory digestif.
ARTICLE BY ED KASHIBA | PHOTOGRAPHY BY TAKAI BY KASHIBA
INGREDIENTS
• 4-5 cups water
• Miso paste (Red or White). Red miso is stronger, white is milder. We use a blend of the two.
• Dried dashi konbu (specific dried kelp for soup stock, not for consumption)
• Bonito flakes
• Dried seaweed (for consumption)
• Soft silken tofu
DIRECTIONS
• First, the all important stock. The “dashi”. In traditional miso soup dashi, there are two ingredients; dried bonito flakes and dried dashi konbu.
• In saucepan, heat 4-5 cups water to 180 degrees F.
• Add dried dashi konbu, simmer 30-40 minutes.
• Add 4 pinches bonito flakes. Simmer 1-2 minutes.
• Scoop out konbu and bonito flakes.
• Now have your dashi broth.
• Add desired ingredients. Basic miso is tofu, seaweed, and green onions.
• Increase temperature to light boil.
• Decrease temperature to a light simmer to add the miso paste for 4 servings, approximately 3-4 tablespoons.
• Gently stir in the miso paste so it disintegrates throughout the pot.
Savory Miso perfect for a fall meal
Compliments of Ed Kashiba
November 23, 2025 November 23, 2025
Better Together
RECIPE FOR AN AWARD-WINNING CHEESE PLATE (WITH WINE PAIRINGS!)
ARTICLE BY JODY ELSOM, ELSOM CELLARS
PHOTOGRAPHY BY ELSOM CELLARS
Jody Elsom and wine maker Rebecca in production
Recipe for an Award-Winning Cheese Plate (with Wine Pairings!) that wins awards and hearts.
THE WINES & THEIR STORIES
Albariño – Born from Washington’s bright, high-desert sunshine and cool nights, this crisp Spanish varietal thrives in our Ancient Lakes vineyards. With lemon zest, green apple, and tropical fruit, it’s a white wine beloved even by red drinkers. This crisp Spanish varietal has become a consistent medalist—most recently receiving medals from the Washington Wine Awards, SavorNW 2025, and the 2025 Decanter World Wine Awards. Critics echo the acclaim, including 91 pts from Owen Bargreen. Proof that Washington was never “supposed” to be wine country—yet here it is, rewriting the rules.
Syrah – Smooth, fruit-forward, and layered with time. In the cellar, Syrah became the wine that tested patience and taught adaptation, rewarding watchful nights and careful blending. Today, it’s approachable and generous, decorated with medals at the SavorNW Wine Awards, Seattle Wine Awards, 94 pts at the 2025 Decanter World Wine Awards. A wine that shows how both vintages—and people—grow richer as they age.
Malbec – A true Elsom hallmark. Peppery, spicy, bold. Malbec taught us to trust Washington’s soils when the world still doubted. Each vintage has carried recognition—Double Gold at the 2018 Seattle Wine Awards, Gold at SavorNW 2023 and selected as one of the 100 Best Washington Wines by Seattle Met Magazines. It remains a varietal that commands respect, a wine of grit and persistence in a young region carving its place among the greats. Always award-winning, always a statement.
Mourvèdre – Complex, earthy, and spiced with dark fruit. This is winter fire in a glass, the kind of wine that rewards slow aging and long evenings. Elsom Mourvèdre has carried home Gold at the 2019 Seattle Wine Awards, 94 pts – Double Gold at the 2021 Seattle
Wine Awards, and 91 pts – Gold at the 2022 Washington Wine Awards and Silver at the Sunset International Wine Awards. Even when the world hurries, we hold to our mantra: “no wine before its time.”
Vermouth – Crafted unlike any you’ve tried, ours is slightly sweet, herbal, and floral—an urban winery’s creative leap beyond convention. It’s already earning critical praise, including 91 pts from Owen Bargreen. A pour that surprises and delights those willing to taste outside tradition.
THE CHEESES:
Cherry Valley Dairy Herbed Rose Butter: made from pasteurized Jersey cow’s milk in Duvall, WA. This cultured butter is golden yellow and it looks like cheese studded with rose petals and fine herbs, but it is the most-awarded flavored butter in the US, it wins in its category every year at the American Cheese Society (ACS) Judging & Competition. It is buttery, floral, herbal, and it will absolutely make you want to eat butter by itself.
Boxcarr Handmade Cheese Cottonbloom: made from pasteurized goat’s milk in North Carolina. This soft-ripened, bloomy-rind cheese is no ordinary brie. It won first place in its category this summer at the ACS competition, likely because of its gloriously unctuous texture and its flavor on the tongue: rich, oyster salinity, slight white button mushroom.
Queijo Tavares Ovelha Amanteigado: made from raw sheep’s milk in Portugal, this cheese is a style we rarely see in the Northwest—a torta. Tortas are thistle rennet-coagulated cheeses, which means that they ripen to have a firm exterior rind and a molten, gooey center that is spoonable. They also have a vegetal and meaty flavor profile that is totally unique. An Ovelha Amanteigado won best cheese in the world in 2024 at the Guild of Fine Food’s World Cheese Awards. This isn’t the same brand as the cheese that won, but it’s so good that it might as well be.
Vineyard to bottle, from creamery to cave, from humble beginnings to celebrated triumphs. Here’s how to build a cheese plate that wins awards and hearts.
Taste with curiosity. Sip the wine first, then taste the cheese, then bring them together.
End with the boldest flavors so your palate remembers the crescendo.
Award-winning Elsom wines at the SODO tasting room
La Familia del Norte Smoked Oaxaca Quesillo: made from pasteurized cow’s milk in Ferndale, WA, this stretched-curd cheese is a fun take on a Mexican classic. Traditional Quesillo is made similar to Mozzarella, but the curds are stretched into long ropes that are then wound into a ball. This one is smoked, giving it a deep, savory flavor and smoky campfire aroma. It won gold in its category this summer at the ACS competition.
Jasper Hill Farm Withersbrook Blue: made from raw cow’s milk in Vermont, this special blue cheese is the newest cheese made by its producer. The base blue cheese is made in the shape of a big cube, then it is placed in a bag, covered in Eden Hill Ice Cider, and the bag is sealed. The cheese marinates in the bag for several months, becoming fruity, slightly boozy, and taking on an incredible crumbly-creamy texture. It won second place Best of Show at the ACS competition this summer, making it the second-best cheese in North America this year.
TOOLS
• A paring knife and a chef’s knife
• A cutting board
• A nice plate or serving tray
• Corkscrew
• Wine glasses
INGREDIENTS
• Herbed Rose Butter (4 oz)
• Cottonbloom (1 wheel)
• Ovelha Amanteigado (¼ wheel)
• Smoked Oaxaca Quesillo (½ wheel)
• Withersbrook Blue (4 oz)
• Optional: candied pecans, local wildflower honey, Marcona almonds, dark chocolate
• A selection of wine bottles from Elsom Cellars
STEPS
1. Remove your cheeses from the fridge 30–60 minutes before serving. At the same time, open your wines so they can stretch and breathe.
2. Shape with intention. Slice and present the cheeses so their character shows:Leave the Herbed Rose Butter whole, its petals and herbs gleaming like spring in a dish. Pair first with Albariño—its bright citrus cuts the butter’s floral richness.Slice Cottonbloom into triangles and place beside the Syrah. The oyster-salty, mushroom notes of the cheese amplify Syrah’s savory depth.Keep the Ovelha Amanteigado whole and spoonable. Set it near Malbec, whose spice and boldness balance the cheese’s molten, meaty heart.Tear the Smoked Oaxaca Quesillo into rustic strips—like campfire string cheese. Match with Mourvèdre, a pairing that feels like autumn nights around the fire. Crumble the Withersbrook Blue last, its cider-soaked tang saving the boldest for the finale. Pour Vermouth alongside—it’s an unexpected dance of sweet, boozy, and blue.
3. Place cheeses on your board one at a time, cleaning your knife between each. Arrange them with space, so each tells its story without crowding the others.
4. Add companions. Tuck candied pecans near Albariño, honey by Malbec, Marcona almonds beside Syrah, and dark chocolate with the Vermouth and Blue. Always serve accompaniments with their own utensils— let each flavor’s voice come through clearly.
5. Taste with curiosity. Sip the wine first, then taste the cheese, then bring them together. Notice how Albariño sharpens butter, how Syrah softens bloom, how Malbec tames molten sheep’s milk, how Mourvèdre steadies smoke, how Vermouth sings with blue. End with the boldest flavors so your palate remembers the crescendo.
TIPS FOR SUCCESS
• Work in odd numbers as you add cheeses to the plate: 3, 5, or 7 cheeses create harmony and are good numbers for gatherings of many sizes.
• Include a variety of cheese styles and milk types— Start with a soft cheese, a hard cheese, a blue cheese, cow, goat, and sheep or water buffalo milk cheese
Check out our wine and cheese pairing classes to explore deeper, or surprise someone with a gift certificate—a pairing that always fits. Learn more at elsomcellars.com.
LEARN MORE: Elsom Cellars has a deep commitment to community. Our woman-led team specializes in small-lot, artisanal wines, thoughtfully sourced through relationships with a collection of Washington’s most distinctive vineyards and hand-tended and bottled in Seattle’s SODO.
ELSOMCELLARS.COM
Jody Elsom
Set your schedule. Make an impact. Build a life you’re proud of.
Behind each of our 200+ City Lifestyle magazines is someone who cares deeply about their community.
Someone who connects people, celebrates businesses, and shares the stories that matter most. What if that someone was you?
Or maybe it’s someone you know. If this isn’t the right time for you, but you know someone who could be the perfect fit, we’d love an introduction.
ARTICLE BY SUZETTE MIRANDA, MD
PHOTOGRAPHY BY MERCER ISLAND CITY LIFESTYLE
OCTOBER IS BREAST CANCER AWARENESS MONTH: NORTHWEST HOPE & HEALING’S 25 YEARS OF CARE AND SUPPORT
MERCER ISLAND VOICES
Northwest Hope & Healing, a local non-profit organization, is celebrating its 25th anniversary this year. Our mission is to provide immediate, financial assistance to women undergoing treat-
perspective on the courage of women facing cancer and the ripple effects on their families and loved ones. I am honored to share that perspective alongside the powerful stories from
NORTHWEST HOPE & HEALING, A LOCAL NON-PROFIT,
IS CELEBRATING ITS 25TH ANNIVERSARY.
ment for breast and gynecological cancers—helping cover basic needs such as groceries, electricity, and rent during one of the most challenging times in their lives.
Annually we host a summer fashion show—a joyful and moving event where women living with cancer walk the runway. It’s both a celebration of strength and an important fundraiser that helps us continue this work.
There is a strong Mercer Island connection to Northwest Hope & Healing.
I have proudly served on the board for the past eight years, and over that time, many models, volunteers, and fellow board members from our community have been deeply involved. In addition to my board role, I’m a plastic surgeon specializing in aesthetic surgery and breast reconstruction. My work gives me a deeply personal
our organization—highlighting the impact this work has had both locally and beyond.
Given the milestone anniversary, the strong local ties, and the October timing, I am pleased to share the organization and opportunity to celebrates our community and the lives changed through Northwest Hope & Healing. For more information on the organization and how to support, please visit nwhopeandhealing.org
Warmly, Suzette Miranda, MD Board Member, Northwest Hope & Healing
Division Chief of Plastic Surgery, Swedish Medical Center Medical Director, Swedish Plastic and Aesthetic Surgery
Medical Director, MedSPA at Swedish Plastic and Aesthetic Surgery
Pumpkin Cuties
• Cutie Mandarin Oranges
• Celery Sticks
Peel the cutie mandarin oranges and cut celery sticks into 1-inch long sticks.
Cut each slice of celery into thirds or fourths and insert celery sticks into the center of the peeled oranges.
Oreo Spiders
• Oreos
• Candied Eyes
• Chocolate Chips
• Pretzel Logs
Break pretzel rods in half and stuff them into the Oreo cookies to form the spider legs. Melt the chocolate chips until smooth.
Use a toothpick to place the melted chocolate onto the Oreos where the eyes will go.
Immediately place the eye candies onto the melted chocolate. Place the Oreos in the fridge until the chocolate hardens.
cuterie SPOOK-
A SPOOKY SPIN ON THE CLASSIC CHARCUTERIE
ARTICLE BY SAVANNA JAGGEARS
PHOTOGRAPHY BY GREGORY JAGGEARS
Spook-Cuterie is a cutie Halloween snack for pre- or post-trick-or-treating. This spooky spin on the classic charcuterie board will excite the kids and provide a few nutritious nibbles before they fill up on too much candy. Whether you bring this to the school party or set it up while everyone gets in their costumes, fun MUMMY-ries will be made.
Nutter Butter Ghosts
• Nutter Butter Cookies
• White Melting Chocolate
• Mini Chocolate Chips
Instructions:
1. Gather together the items.
2 .Arrange and style according to your party aesthetic.
3. Add extra items, such as crackers, chips and cheeses.
Melt the white chocolate in the microwave in 15-second increments. Stir between increments until the chocolate is fully melted.
Dip the top of each cookie into the melted chocolate and place the coated cookie on wax paper to dry.
Press the mini chocolate chip to make the eyes and mouth before the chocolate dries.
Blackberry Bats
• Bat Shaped Cookie Cutter
• Blackberries
• Candied Eyes
Place the cookie cutter on the charcuterie board and fill with blackberries. Place candied eyes to make the eyes of the bat.
4. Fan out additional fruits and veggies.
5. Celebrate and make the days leading up to October 31st memorable!
OCTOBER 4TH
Mercer Island Schools Foundation Denim & Diamonds Fundraiser
The Funny Farm 6053 Island Crest Way | 5:30 PM
All in for Kids!. Second annual Schools Foundation Fall Fundraiser at the Funny Farm:
• Delicious Jack's BBQ feast + wine, ice-cold beer and signature cocktails
• High-energy live auction, raffles, games & dessert dash
• Great music and dancin' the night away
And most importantly...Boot-stompin’ fun with a side of big-hearted giving to support schools! More info @ mercerislandschoolsfoundation.com Tickets @ givebutter.com/c/NSrdes
OCTOBER 5TH
Mercer Island Mid-Autumn Festival Carnival
Mercer Island Community & Events Center 8236 SE 24th Street | 10:00 AM
The 2025 Mid-Autumn Festival Carnival is hosted by the Mercer Island Chinese Association (MICA) and City of Mercer Island 10am2pm. This annual event is a lively and joyful celebration of a cherished Chinese tradition.
Activities include:
• Cultural performances
• Family-friendly activities including arts and crafts
• Carnival games
• Food and refreshments
• Raffle and prizes
More Information and registration @ michinese.org
OCTOBER 12TH
Mercer Island Farmers Market - Farmers Only Pop Up Market
Mercerdale Park 7700 SE 32nd Street | 10:00 AM
The Mercer Island Farmers Market connects growers, consumers, and the Island business community to create a valuable, sustainable community asset. The Market will be open Sunday, October 12 from 10am-2pm for a Farmers only market. Come, support local, organic produce for a last taste of Seattle summer.
OCTOBER 21ST
Mindfulness Walk in Pioneer Park
Pioneer Park | 11:00 AM
Taking inspiration from the Japanese idea of shinrin-yoku (forest bathing), Parks & Rec is hosting a series of mindfulness walks in Pioneer Park. Mindfulness walking in the forest has shown to have a myriad of benefits from improving heart health to reducing stress. Forest Steward Marilyn Cornwell will lead an hour-long guided walk through the park. Registration @ volunteersignup.org/9XTJA
