Asset Roofing Company is the industry’s leading metal roofing company in the PacificNorthwest. I’m Anthony Langdon, owner of Asset Roofing and a lifetime local roofing installer who understands the northwest weather and roofing systems. I have been installing Metal roofing in this area for over two decades. We have invested our resources into the equipment to manufacture our metal roofing systems custom to your home at an affordable price at our local shop. Everyone deserves a long-lasting, peace-of-mind roofing system that will last a lifetime and give you a return on investment. In the Pacific Northwest, a sound, durable roofing system is crucial to protecting your home. We provide top-grade metal roofing materials with the industry’s best warranties- Installed by Asset trained in-house installers.
Partake and Enjoy
Fall is upon us, and we couldn’t be happier. Cool temperatures encourage us to seek warmth among friends and family. The changing of the colors provides opportunity to add layers to the wardrobe and flexibility to each of our personal style. In short, we welcome the change of season. Additionally, it offers us a chance to celebrate the great dining and beverage options our community offers and celebrate we will! Join us in the pages that follow and allow us to possibly introduce you to some very special people. You will find a well-known and respected local restaurant owner and caterer whose long-standing establishment, Trail’s End, exemplifies what it means to serve our community and a commitment to Snohomish but also offers an upscale dining and spirits experience at their sister location in Mukilteo - John’s Grill. Additionally, we had the opportunity to sample some incredible flavors and enjoy Angela DeSantis-Blanchard of Cibo Seattle when she visited our home recently to share some of her family traditions in the form of authentic Italian cuisine. She is an incredible chef who loves people and sharing stories of family and friends with new friends. You will be blessed to learn about her and more so to have her cook for you. Finally, allow us to introduce you to, or at least remind those who already know and love J.P. Trodden, the premier and award-winning bourbon distillery in Washington. Learning about their family history, how they got their start in distilling, what it takes to make a great bourbon, and so much more was a treat unto itself. Then to sit and learn from the founder further, sip and discover flavors previously untasted, was simply a treat. We hope you will partake, enjoy, and share this issue, along with these food and beverage talents with your family and friends.
Learn how to start your own publication at citylifestyle.com/franchise.
“Celine’s attention to detail and ability to stay on top of everything made the process for selling my house smoother than I ever thought possible. We went from staging/pictures to closing in less than one month with an all cash offer above what we were planning on listing for. Overall, I can’t recommend Celine enough.”
Chad, First Time Home Seller
“Celine has always been amazing! She helped me buy my first home and helped me sell it for top dollar! She guided me through the selling process, even going above and beyond discussing the pros and cons of selling after buying my home just a year ago. She has an amazing team who did not let me down and made all these possible. We got an offer for $33k over list price the same day we listed my home on the market!”
Selyn, First Time Home Seller
“Celine is wonderful! My husband and I recently purchased our first home, and the process felt so easy because of her. She is knowledgeable, proactive, and has a fun and energetic spirit. She is also an advocate and problem solver, and she knew exactly how to handle little bumps in the road.”
Vanesa, Forever Home Buyer
“I am thankful to have worked with such a hard working and caring realtor. She truly went above and beyond. I highly recommend her to anyone interested in purchasing a home.”
Jillian, First Time Home Buyer
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: Early fair season is underway at the Silvana Livestock Fair 2: Inaugural Adult Summer Art Camp at Burkhead Art Center 3: Special Butterfly Balloon at Kla Ha Ya Days 4: Enjoying the sunset at Snohomish Valley Golf Center 5: Kiln at Burkhead Art Center 6: Northern Lights on display in Snohomish area 7: Paul Pudhomme’s Gumbo presented and taught by Victoria of Culinary Immigration
BURKHEAD ART CENTER
SNOHOMISH CITY LIFESTYLE
JENNIFER MEJIA
JENNIFER MEJIA
BURKHEAD ART CENTER
CULINARY IMMIGRATION
JENNIFER MEJIA
Rockwood Design Group partners with Jaeroch Construction
Rockwood Design Group, Washington’s premier supplier of cabinetry, flooring, tile, and countertop products has partnered with Jaeroch Construction for installation and remodeling services. Jaeroch owner, Joshus Carter is a full service general contractor focused on improving the remodel and construction experience for homeowners and has 30 years of construction experience in Washington.
Photography by Rockwood Design Group
Celine Williams adds Handyman to her Team
Celine Williams of Realty One Group Orca has added a handyman to her team to better serve her clients. In addition to consultation and negotiation expertise, Celine is able to assist sellers with getting the final punch list of repairs completed in preparation for listing their home for sale. Learn more about Celine, her full range of services, and her team by scanning the code.
Energy Exterior NW & Trex
Energy Exteriors NW has added Trex products including their line of composite decking and composite fencing to their already best-in-class lineup of products. Visit them at the Evergreen Home Show, October 18-20th for more information and to see their Trex display.
Photography by Realty One Group Orca
Photography by Shannon Beauclair
ELEVATED EXPERIENCE
John’s Grill & Trail’s End each deliver their own unique experience.
ARTICLE
BY AMBER
SCHULTHEIS
PHOTOGRAPHY BY DAWNING MEMORIES
If you have ever walked or cycled along the Centennial Trail headed into Historic Snohomish, you’ve probably been called by the delectable aroma wafting from Trails End Taphouse & Restaurant. It’s a place for everyone, centered around community and connection. The environment is warm and inviting, and so is the staff that welcomes you. It’s a must-stop for enthusiasts of hand-crafted beer, wine, and food.
Since opening as Snohomish Beer & Wine in 2011, Trails End has seen amazing growth and expansion thanks to the unwavering support of the Snohomish community and the thoughtful, team-centric leadership of owner and executive chef, Chris Shirley. Demand for the early menu of craveable panini sandwiches and cold brews gave way to the full service restaurant locals know and love today.
The restaurant space of Trails End is perfectly outfitted with a dark and cozy bar area complete with twenty-eight taps as well as a family-friendly dining area, and outdoor patio seating. The woodfire pizza oven sets Trails End apart from any runof-the-mill pub stop and makes a bold and inviting statement: delicious things are made here.
The menu features original, scratch-made recipes, as well as rotating monthly specials inspired by local and international culinary trends. In addition to their signature woodfired pizza pie, the Trails End menu also features house-cut Yukon Gold potato chips instead of typical French fries, and while you’ll find an occasional burger on the specialty menu, Chris and team want to challenge their patrons to look beyond the burger to their loaded sandwiches, pizzas, and thoughtful entrees that will have you rethinking traditional pub fare.
In 2020, Chris saw an opportunity to further scale the offering and culture of Trails End and purchased John’s Grill in Old Town Mukilteo. This expansion allowed Chris to evolve the elevated pub menu and offer something more refined to his valued guests, pulling from his culinary education and externship at Seattle’s renowned Daniel’s Broiler. The purchase also provided additional growth opportunities for his tenured staff and a path for team members looking to evolve their role within the Trails End family.
The current menu at John’s Grill has a few callbacks to its sister restaurant with items such as John’s Beef Stroganoff, made with pappardelle pasta in place of the Tap House egg noodles, and a bone-in pork chop over creamy parmesan grits versus the pub-style choice of side. There’s more: John’s currently offers a panko-breaded Dungeness crab and scallop cake with a scratchmade remoulade and other Pacific Northwest favorites such as King salmon and halibut fish and chips. At John’s, you’ll find the same sturdy values and high quality food and service as the Tap House, with an upscale menu and dining experience.
Behind the scenes, Chris Shirley is always looking for ways to support his team of eighty staff and gives credit for the success of the restaurant to his team. When hiring new team members onto his staff, Chris pays keen attention to how the individual connects with people to understand where in the business they will be most successful, always mindful of the customer experience.
“Attitude and effort are things we can’t teach, but you have to bring. If you have that, we’ll teach you how to cook, we’ll teach you how to serve, how to clean… whatever you need.” The value of
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treating his team as family, providing them with growth opportunities, and teaching them the value of authentic customer service, make Trails End and John’s Grill both places to become a regular.
The team-first mentality is a trademark of the intentional culture Chris is cultivating. Chris and his team prioritize holidays with family and take opportunities throughout the year to have fun together at team events. You’ll find them playing miniature golf in the good weather and exchanging white elephant gifts at their annual holiday party mid-winter. As Chris says, “If we aren’t having fun, what are we doing here?”
The Trails End and John’s Grill team take a lot of pride in serving the people of Snohomish County both at the dining table and out in the community. Chris emphasizes
their focus on giving back through donations and charitable events that support youth sports and education across the county - a privilege that comes along with their growth and success. They also partner with local suppliers whenever possible, supporting other small businesses in their day-to-day operations. They are proud to source ingredients from locals such as MacDonald Meats, Pacific Seafood, and Charlie’s Produce, among others.
“A lot of restaurants can make good quality food. The thing that has been missing, and has become that much more apparent in the last couple of years, is really good service. Having a server who actually cares what you’re getting, what you want, and has suggestions for you. Who wants to help you have the best experience you can. That’s what we want to bring to every guest.”
WELCOME AT her table
MEET ANGELA WITH CIBO SEATTLE
ARTICLE BY AMBER SCHULTHEIS | PHOTOGRAPHY BY DAWNING MEMORIES
Angela DeSantis Blanchard is the award-winning chef and recipe developer behind Cibo Seattle: an elevated dining experience custom tailored to delight and nourish her guests. Angela brings fine dining directly to your kitchen with heartfelt authenticity, an innate understanding of her ingredients, and the best part? Without the pretentiousness that often comes along with high end restaurants. She is warm, energetic, passionate and she wants to create that one bite that changes the way you think about food. Celebrating good food is a DeSantis family tradition. Angela grew up immersed in the Seattle food industry, her Italian-American family a team of culinary entrepreneurs and adventurous eaters who believe that food is culture. She remembers spending long days in her grandfather’s butcher shop and making classic Italian sauces at the family delicatessen from a young age. They made frequent trips to Seattle’s International District for the incredible food market, finding unusual and exotic ingredients to make memorable meals together. As a kid, her brown bag lunches were the envy of the school cafeteria often made up of classic Italian sandwiches and handcarved chocolates.
Angela loves that
she works with amazing people and inspires her guests to get excited
about food.
A self-taught chef, Angela credits many of her culinary techniques to her family and delights in creating her own recipes and techniques along the way. She has developed her craft over the years through career changes and life’s seasons. She spent time working as a nutritionist and in healthcare logistics but often felt she was being pulled back to the kitchen to bless people’s lives with the food that raised her. Currently, Angela provides private chef services for in-home dining experiences and boutique events.
Caviar is a rather polarizing ingredient that Angela loves to play with. She partners with Seattle Caviar, where the delicacy is humanely sourced and the quality top notch. Angela has been known to serve caviar with a dollop of creme fraiche atop a Pringles potato crisp, paired with a flute of Champagne. The juxtaposition of this bite and impeccable pairing excites curiosity and delights the senses of even the most reluctant guests. The ‘caviar Pringle’ is just one example of the playful way Angela engages with her clients and dinner guests while pulling them gently into the world of fine dining.
Angela describes one of her favorite dishes to create, Braciole, with detail and care as if preparing it on the spot. “It’s a flank steak, butterflied, beaten thin and flat, then stuffed with hard cheeses, cured meats, and herbs. Then you roll it, sear it, and braise it in Italian
tomatoes.” She goes on to describe removing the steak from the braise and blending the tomatoes into a simple yet complex sauce which is then tossed with fresh pasta to serve alongside the stuffed flank steak. Braciole: An elegant, hearty dish anyone would be honored to enjoy.
Angela loves that she gets to work with amazing people and can inspire her guests to get excited about food. Her passion, work ethic, and clear love for the community that food creates make her a private chef in demand. She partners with Browne Winery for pairings and events, and is commissioned for private events in and around the greater Seattle area, as well as destination experiences in locations such as Suncadia Resort. Her love for serving others through food makes Angela’s services through Cibo Seattle particularly special. She loves to watch her guests’ faces as they take that first bite of a course and their faces light up as though they’ve just discovered “a hug in a bite.” When she runs into guests and clients from years ago, Angela is quick to recall their dietary needs, favorite dishes and wines without skipping a beat. She really sees people and knows how to connect with them. Her hope is that each guest feels honored by the food she creates, they enjoy sharing time and space together, and that everyone knows they are welcome at her table.
SER VI NG UP S OUP
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
Fall’s most notable comfort meal
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
UNIQUELY
A FAMILY’S HISTORY BEHIND J.P. TRODDEN DISTILLERY AND THEIR COMMITMENT TO EXCELLENCE.
Mark Nesheim and his family have created something uniquely American right here in our community and carrying on the family tradition is only part of the story. While all bourbons are a form of whiskey, not all whiskeys elevate to the level of bourbon but may fall into one of several other categories including Canadian, Scotch, or a rye, among others. J.P. Trodden makes bourbon, an exclusively American branch of whiskey, one their family is
ARTICLE AND PHOTOGRAPHY BY SNOHOMISH CITY LIFESTYLE STAFF
proud to make and is a Double Gold Medal Winner at the World Spirits Competition for their Black Label bourbon.
Many people enjoy bourbon “neat” or all by itself and at room temperature, but it is the central ingredient in some of the most common cocktails as well including Old Fashioned, Mint Julep, New York Sour, Manhattan, Kentucky Mule, and the Hot Toddy.
Mark and the team at J.P. Trodden have their own unique way of making their bourbons and it all starts with American
craftsmanship and ingredients, including clean and crisp Washington water. Add that to the locally grown corn as well as winter wheat, sourced from a single farm in Quincy, WA, let it “ferment and steep” for 7 days and then distill in a copper pot still, made in Eugene, OR and the next small batch of J.P. Trodden small batch bourbon is underway. Once the blending and later the aging process, anywhere from 3 to 10 years depending on the bourbon, has been completed, each is bottled in glass proudly sourced from Tennessee.
Family history extends beyond the Prohibition era when Mark’s granddad and namesake, J.P. Trodden, took over his father’s mail carrier route, The Star Route, which zigzagged across the United States and Canadian border in the area that includes Okanagan, WA. Meeting Mark will offer a glimpse into what it may have been like to encounter his grandfather as he delivered the Post when spirits were more than discouraged, even legally prohibited. J.P., while not a bootlegger at all, was a generous
man and was known to share his libations with those he served and especially so when resting at Cabin #5. Interestingly enough, Cabin #5 is still owned by the family today and rumor has it, the rich caramel-colored bourbons are still poured for those visitors who are willing to make the trek.
More convenient for those who live in the Snohomish area is the distillery and tasting room of J.P. Trodden. Located on the well-traveled Broadway Avenue in Maltby, you will find a beautifully
constructed building, home to a grouping of beverage producers including Gorman, JM Cellars, Laterus, Two Vintners, and Guardian, all wineries along with J.P. Trodden. Upon visiting the distillery, you will find a beautifully appointed tasting room where you can sample nearly all they offer, including the newest whiskey, the Bolster Road Maple Rye Whiskey, a departure from their tradition but a blend with strong ties to their heritage.
With a strong foundation of experience in the food and beverage industry, Mark’s commitment to delivering a unique product and overall experience every time one encounters J.P. Trodden is obvious. Visit the distillery, sample their bourbons, learn more about the family, and their team. More importantly, talk with Mark and hear about the stories he heard firsthand, from his grandfather, about the area and what it was like to deliver the mail during this controversial and interesting time in American history. He may share something rare with you as well. Hear how friendship, generosity, and service, all important ingredients to any community, when properly blended and allowed the necessary time to steep result in a uniquely special experience.
Replica of Granddad’s mail bag. Original is on exhibit at the US Postal Service National Museum
OCTOBER 7TH
Sicilian Calzone
Culinary Class
1939 Ludwig Rd, Snohomish, WA | 6:30 PM
In Sicily, calzones are known for their hearty fillings and distinct flavor profile. We’ll make ours with pizza dough, ricotta cheese, mozzarella, and prosciutto, with a rich Neapolitan-style red sauce, and fry them in fragrant olive oil for a delicious pastry-like dough. This will be served with a hearty salad. Enroll at Culinary Immigration -https://culinaryimmigration. com/events/
OCTOBER 9TH
Tipped and Tucked Bogeys for BoobiesAmerican Cancer Society
7805 147th Ave SE Snohomish, WA 9:00 AM
Help fight Breast Cancer and support the work of the American Cancer Society. You and a friend have the opportunity to participate in a 2-Person Scramble at Snohomish Golf Course, enjoy a day on this amazing course and win prizes. Learn more and enroll by visiting https://www. snohomishgolfcourse.com/events.
OCTOBER 9TH
Pumpkin Gnocchi
Culinary Class
1939 Ludwig Rd Snohomish, WA | 6:30 PM
With an earthy, sweet, and orange hue these soft and pliable, pillow-like dumplings make for a festive dish. Includes a sage butter sauce and crisping up the sage leaves to add an aromatic herbal complexity. Served with a salad and fresh sourdough bread. Enroll at Culinary Immigration -https://culinaryimmigration. com/events/
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OCTOBER 10TH
Snohomish Education Foundation Auction (Ticket and Room Deadline)
Tulalip Resort, Marysville | 12:00 AM
Snohomish Storage is proud to sponsor the Snohomish Education Foundation Auction. Observing the following dates will ensure your ability to attend and help support the important work of the foundation. Deadline to reserve your room at Tulalip Resort - October 10. Deadline to purchase your ticket to attend event - October 28. Event is November 9. Visit https://snoed.ejoinme. org/2024Auction to register.
OCTOBER 15TH
Chinese Potstickers Culinary Class
1939 Ludwig Rd Snohomish, WA | 6:30 PM
This unique culinary experience focuses on teaching participants how to make a potsticker. The class covers the entire process including making the dough, preparing the filling assembling the dumplings, and cooking them to perfection. We’ll serve ours with a rice congee and a traditional dipping sauce. Enroll at Culinary Immigration -https://culinaryimmigration. com/events/
OCTOBER 17TH
Italian Arancini with Ragu Culinary Class
1939 Ludwig Rd Snohomish, WA | 6:30 PM
Arancini is a delightful snack that holds its place in Italian cuisine as Sicilian street food. A ball of risotto rice, seasoned and flavored and stuffed with cheese, coated in breadcrumbs, and traditionally deep fried. We’ll serve ours with a quick tomato jam for a wonderful holiday treat at your next party. Enroll at Culinary Immigration - https://culinaryimmigration. com/events/
