The Scene - November 2013

scene the

Arts and entertainment for the Eastside

November 2013

It’s all

downhill

from here Your guide to nearby ski resorts

When

Giants Stand

Turkey Day Pigskin

Stop drinking more,

Inside scoop: lifestyle | dine | wine | arts | home | fashion

2 THE scene NOVEMBER 2013

TheEastsideScene.com

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NOVEMBER 2013 THE scene 3

INSIDE STORY

THE

COVER STORY

DRINKS

04

Bellevue’s craft cocktail lounges want patrons to drink better.

The Scene is a publication of Sound Publishing, Inc.

Publisher William Shaw Managing Editor Craig Groshart Contributing Writers Linda Ball, Rose Dennis, Brandon Macz, Daniel Nash, Heija Nunn, Josh Suman

Design and Layout Tek Chai, Craig Groshart

Follow us on Twitter @bellevuescene

LET’S PARTY

07

How to set the scene for a memorable event.

09

Faizon Love is older and wiser.

But don’t think that makes his act any less cranky.

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4 THE scene NOVEMBER 2013

DRINK

Putting craft in the m x

(Top) Bar Code general manager Evan Martin pours out a fine cocktail made from scratch.

The lounge is located in the Ten20 Building.

(Below) Brad Miller, spirits director for Schwartz Brothers Restaurants, eyes a selection of premium liquor behind the bar at Prime 21 inside Daniel’s Broiler in downtown Bellevue.

BY BRANDON MACZ

When the economy is bad, people tend to drink more.

When the economy is good, people drink better. That’s a trend restaurateurs and bar owners in the Bellevue area are addressing one hand-crafted cocktail at a time.

By switching up space at Daniel’s Broiler on the 21st floor of the Bank of America building, the opening of Prime 21 more than a month ago led to a 45-percent increase in sales over last year, said Brad Miller, spirits director for Schwartz Brothers Restaurants. As a standalone lounge, Prime 21 offers hand-crafted cocktails “We want to be a regular spot for a lot in a quiet atmosphere away of the locals, but also from the main restaurant and focuses on pairing fresh be a destination for ingredients with top-shelf what we serve.” liquor.

Evan Martin “Craft cocktails had Bar Code, started taking off and whiskey started taking off all over general manager the country,” Miller said, which is one alcohol of focus during the fall season at Prime 21. “We look at fall as being with apples and pear and bourbon and scotches.”

Catering to crowds in their 30s and 40s, Miller says customers are looking for interesting drinks that are both ascetically pleasing and flavorful while not complicating the integrity of the spirits within. He comes up with all of the cocktails, which change four times a year with the seasons. The biggest challenge is speed, which means preparing ingredients for hand-crafted cocktails in

BRANDON MACZ Bellevue Reporter

advance. Miller said he also likes to change up traditional ingredients when possible, substituting some syrups with jams, for example.

Part of the fascination with hand-crafted cocktails and the liquors used to make them comes from their place in history, which is something smaller, quieter bars can provide to customers when they sit down and speak with their bartenders. Miller said they’re encouraged to educate consumers about the drink specials, the brands of liquor incorporated and to entertain by way of preparation of a fine hand-crafted cocktail.

For Evan Martin, general manager for the recently opened Bar Code, offering hand-crafted cocktails in Bellevue is a way of competing with Seattle, which was a trailblazer for the movement several years ago. Now that the economy is on the upswing, bringing the art form to Bellevue is a good way to keep customers on the Eastside.

“We want to be a regular spot for a lot of the locals,” Martin said, “but also be a destination for what we serve.”

Opened earlier this month, Bar Code is located on the first floor of the Ten20 building on 108th Avenue Northeast. Martin was brought into the business from Needle and Thread of Seattle and Naga Cocktail Lounge at Chantanee in Bellevue, where he said hand-crafted cocktails could sometimes be intimidating for customers.

“We’re not trying to intimidate anyone by making something overly advanced,” he said, but patrons are looking for a certain standard for their food and drink. “At

the end of the day, people still want to know what they’re paying for.”

Drinks at Bar Code can be as simple as the Bar Code Tonic, which uses dry gin infused with cinchona bark, or more complicated like the Brews Cruise, which includes a blend of Jamaican rums created by Martin along with a cold brew liqueur, made with help from neighboring Cafe Cesura. Sometimes an eggwhite needs to be incorporated in a drink to give it a nice foam reminiscent of a meringue.

Whatever drinks come up on Bar Code’s evolving menu, Martin said the primary focus will always be flavor. “Then it takes three weeks to figure out a name.”

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6 THE scene NOVEMBER 2013

COVER STORY

Let it snow!

Your

guide to nearby ski resorts

BY LINDA BALL

When a big storm hit the area the last weekend of September, the staff at Crystal Mountain Resort made a quick decision.

Using Facebook, they said that the first 75 people to respond could come ski in the higher elevations for just one day, Tuesday, Oct. 1.

"It was really a neat day," said Tiana Enger, director of marketing, noting that there wasn't enough snow to ski the bottom area.

Crystal Mountain normally opens for the season around Thanksgiving, but it's always up to Mother Nature. When the season does arrive, here is what skiers and boarders will find new at the various venues.

Crystal Mountain

Crystal is the largest ski resort in Washington, with 2,600 acres and more than 50 named runs. It first opened in 1962. They are the only ski area in Washington with a gondola. The Mt. Rainier gondola has 23 cabins that each seat eight people.

New this season is the Schuss Kabobs Cafe at the base of the Chinook Express chairlift on the sun deck. The new outdoor eatery has an elevated fire pit with a builtin table so you can sit and enjoy your lunch around the heat of an outdoor fire.

Another new food option is the Que Tu Taco Truck.

The resort invested $80,000 into its tuning shop, installed a new boot racking system in the rental shop that drys out boots, and purchased three new top-of-the-line 600 Pisten Bully snow cats, that will lay down the best corduroy you’ve ever seen according to its web site. With the new cats, and newer winch cats, Crystal claims to have the best grooming fleet in the Northwest. The price tag for the new snow cats was $1 million.

A day lift ticket is the same as last year at $66, or $74 with the gondola. If you elect for a reloadable ticket, you save $5 on your ticket in each subsequent visit. For more information, visit crystalmountainresort.com.

Summit Central at Snoqualmie | Photo Courtesy of Jeff Hawe

Stevens Pass

Located on the crest of the Cascade Range, Stevens receives abundant and frequent snowfall. Cool air, often drifting from the eastern slope of the range, keeps the snow at Stevens relatively dry. Stevens is located on two national forests, the Mt. Baker-Snoqualmie on the west side of the crest and the Wenatchee National Forest on the east. The forested area is predominately Pacific Silver Fir, Mountain Hemlock and Subalpine Fir, offering a visual treat when covered by fresh snowfall. The winter weather is usually comfortable, with temperatures often in the mid-twenties.

A new high speed quad has been added to the back of the mountain this year for a total of 10 lifts and one rope tow.

Trails for beginners comprise 11 percent of the mountain, with 54 percent intermediate runs and 35 percent advanced runs.

A day lift ticket for the 2013-2014 season is $67 for a Flex8 adult ticket or $62 for a Flex4 adult ticket. The Flex plan means you can ski or snowboard any four or eight consecutive hours of your choice.

If you get the PNW advantage direct-tolift pass, you can proceed directly to the lift line and have your pass scanned allowing you to bypass the ticket window and save $10. So an adult ticket would be $52 or $57, and you can ski all day or into the night when there is night skiing Wednesday through Sunday.

Stevens usually opens around Thanksgiving. For more information, visit stevenspass.com.

The Summit at Snoqualmie

The Summit at Snoqualmie has four different base areas and is the closest ski area

to Seattle and easily accessible via I-90.

Alpental, Summit West (formerly Snoqualmie Summit), Summit Central (formerly Ski Acres) and Summit East (formerly Hyak and PacWest) are the four bases. Summit Central is open seven days and six nights each week, and Summit East, which borders Lake Keechelus, is open weekend days and on some holidays with an expanded schedule during the December holiday break.

Alpental, the only base ski area on the North side of I-90, is the most challenging with a vertical drop of 2,280-feet.

Summit West is the most popular learning terrain with a vertical drop of 765feet. Summit Central has a vertical drop of 1,025-feet, with the widest variety of terrain and is therefore the busiest of the four bases.

Summit East, with a vertical drop of 1,100-feet, is the easternmost of the four bases (accessible off I-90 via Exit 54) and has a mix of intermediate and advanced runs. Summit East operates much of the Nordic Trail system to the west.

The Nordic Trail system offers more than 50km of trails.

Located between Summit Central and Summit East, a new 10,000 square foot lodge, The Silver Fir Lodge, will open this season. Hop right on the Silver Fir lift next to the lodge. The Silver Fir Lodge has a demo center, rentals, retail, bathrooms and ticket sales on the lower floor. Upstairs is a new restaurant and bar, yet to be named.

Opening date has not been set yet but Thanksgiving is the goal, said Guy Lawrence, marketing director.

An adult full-day ticket is $62, $42

for seniors and youths 7-12 and $12 for seniors 70 and older and kids 0-6.

The Summit at Snoqualmie has 19 chair lifts and six surface lifts.

For more information, visit summitatsnoqualmie.com.

Mt. Baker

Mt. Baker Ski Area is located in the Mt. Baker-Snoqualmie National Forest.

North and east of Seattle, the ski area is 52 miles east of Bellingham at the end of State Highway 542.

The base elevation is 3,500 feet, while the summit is at 5,089 feet. The ski area is home to the world's greatest recorded snowfall in one season, 1,140 inches, during the 1998–99 season. Mt. Baker also enjoys the unofficially-highest average annual snowfall of any resort in the world, with 641 inches.

The mountain has three day lodges; there are no accommodations at the mountain. However, there are several B&Bs along the way on Highway 542, including a small lodge called Blue T Lodge in Glacier.

It has eight chairlifts and two rope tows. Ticket prices are $55 for adults, $38 for youths 7-15, $47 for seniors, $35 for super seniors (over 70), and free for kids under 6. Any fifth grader who is enrolled in the Fifth Grade Ride Free Program is eligible for a free lift ticket any time he or she visits Mt. Baker during the current season.

It's a good age to get kids active and interested in skiing and snowboarding, said a representative at the office.

For more information, visit http://fall. mtbaker.us.

NOVEMBER 2013 THE scene 7

HOLIDAY

Lights, Camera, Party!

With the holiday party season right around the corner, a growing camp of entertaining experts suggests approaching things a little less like Martha Stewart, and a little more like Steven Spielberg. Whether it's a Thanksgiving potluck, an elegant Christmas dinner, or a New Year's blowout, entertaining pros know that "setting the scene" for a memorable event can make a significantly greater impact than debuting the next ambitious dessert recipe.

"Inviting family and friends into your home is an intimate gesture," says Ginny Bean, founder/publisher of Ginny's catalog and Ginnys.com. "From the way the lighting is set, to the scented candles you choose and the music that's playing, the best gift you can give your guests is to create a scene that makes them feel comfortable and welcome."

Bean offers the following checklist for transforming your home into a seamless scene for holiday entertaining, and creating a warm and inviting place for guests to interact.

■ Choose your space. Identify and arrange the area of your home where your scene will be set. When choosing a location, think about the season and theme of your event.

For example, on Thanksgiving, gather near the fireplace. If your home doesn't have a fireplace, electric fireplaces provide surprisingly affordable ambiance and season-long enjoyment for your family.

■ Set up the room the day before the party, so you have plenty of time to make last-minute changes. Arrange furniture so guests can move around easily, clearing out extra furniture if necessarily. A general rule of thumb for mixers and cocktail parties is to have seating for 10 to 15 percent of your guests. If the space you choose is going to be crowded, use a single, preferably round, center table for hors d'oeuvres. If your space is too big for the number of guests, use multiple small tables to create mini food stations, which will encourage guests to move throughout the room.

■ Dim the lights. Avoid unflattering overhead lights, and instead rely on table and floor lamps, and mood-enhancing candlelight. To get more light from candles, place them in clusters, and decorate with metallic accents that bounce light around and provide a festive holiday feel. Candles, of course, bring more to the party than a flattering light source. Seasonal scents like spiced pumpkin, cranberry clove and gingerbread maple play a dramatic sensory role in setting the scene.

■ Simplify the table decor. When creat-

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ing centerpieces and decorative accents for your table and serving areas, less is often more. Seasonal fruit presented with nuts and berries, or evergreen branches and pinecones from your backyard, can make a lovely and elegant statement, at a fraction of the cost of fresh flowers. If you want to decorate with flowers, remember that one large arrangement makes a stronger impression than several small ones. For maximum impact, place flowers on the main food station or at the bar, where guests are guaranteed to see them.

■ Add thoughtful touches. Place cards casually incorporated into a nicely folded napkin, or placed between the tines of a fork, show how you have thought about each guest and who they might enjoy meeting.

■ Turn on the music. Music helps your guests relax and gets them in the proper party mood. Many stereo systems now have an iPhone player dock, so you can create a playlist for the entire evening and avoid the hassle of scrambling to change CDs. Choose tunes that match the occasion, but Bean suggests mixing traditional holiday songs with favorite party tunes in a ratio of one to three.

■ Ready, set, relax. Set the table, dim the lights, start the music and light the candles well in advance, so you're relaxed and ready to greet your guests the minute they walk in the door.

"If you're sometimes challenged to get everything ready in time, remember that getting 80 percent of the work finished is good enough," says Bean, who also encourages her fellow hostesses to "stop trying to be Superwoman in an apron, and ask for help."

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8 THE scene NOVEMBER 2013

FOOD

The sweetest treats come in small packages Mouth-watering desserts in small bites are all the rage this holiday season. Guests love the idea of having lots of choices at holiday gatherings, so more options in smaller portions will be popular this year.

According to Sissy Biggers, lifestyle expert and former Food Network Ready..

Set... Cook! host, smaller bites allow you to stage an elaborate holiday soirée more easily.

“It’s easy to create a fun, memorable holiday party with simple entertaining techniques that yield big results! Guests will love the variety of smaller treats that pack big flavors and the simple addition of decorative touches effortlessly transform the look of a room in minutes,” she says.

Turning your favorite holiday recipes into delightful nibbles is easy, too. Following are some great entertainment tips

for making a wider assortment of holiday treats in smaller bites and serving them up in style:

■ Small bites, big delights

Turn your favorite holiday recipes into delightful nibbles, allowing your guests to sample a larger variety of treats throughout the party.

■ Elegant, dipped desserts

There’s no need to make everything from scratch. Add some holiday pizzazz to pretzels, fruit, nuts or cookies using dark and white chocolate. Simply melt the chocolate in the microwave and dip or drizzle over your favorite treats. It’s a quick way to dress up your holiday treats.

■ Add a hot chocolate bar

Let your guests get in the act by setting up a make-your-own sundae station or a

hot cocoa bar. Stock with chocolate pieces, whipped cream, sprinkles and different flavors of hot chocolate. It’s not only fun for your guests, but also easy to prepare.

■ Decorate with flair

Sprinkle glitter on tabletops and place small glazed pinecones or miniature holiday balls and baubles around the room to add a chic and decorative touch. Artfully arrange food to add interest to buffet tables. Position food on tiers using holiday tins in a variety of heights to create visual interest and maximize often-limited table space.

■ Be creative with your presentation Add flare by serving treats in nontraditional ways: a big margarita glass, small shot glasses or baked small bites on clear glass pottery.

Don’t let a ‘Turkey Bowl’ injury ruin your Thanksgiving

BY JOSH SUMAN

A

s fall returns with its changing scenery, brisk Northwest weather and weekends on the gridiron, the urge to toss around the pigskin is never greater. Especially on Thanksgiving.

While getting out in the grass is the perfect way to soak in the senses of autumn, football is a risky sport, especially when played by out-of-practice cubicle workers without any pads or rules.

The Scene talked with Phil Chermak, a licensed athletic trainer and the go-to guy at Newport High School for all sports injuries, and Karla Cararas, a physical therapist at Peak Sports and Spine in Factoria and athletic trainer for around 20 years in the area. Both helped offer some helpful tips that will keep you in the game, and out of the emergency room, this Thanksgiving.

Wear a mouthguard

It certainly won’t make trash-talking your lessathletic cousin any easier, but wearing a mouthguard is required with good reason on the football field.

Phil Chermak The National Federation of State High School Associations mandates the mouthguard at the prep level and, for as little as a couple bucks at a sporting goods store, you can potentially avoid thousands of dollars in dental work when you take the field with your friends and relatives for some Turkey Day glory.

“No one wants to knock out a tooth right after Thanksgiving dinner,” Cararas said. “If you’re going to play tackle, at least wear a mouthguard.”

Grab a pair of cleats

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You wouldn’t wear Crocs to a construction site, or sandals to the office, and the same should be true for the gridiron. It isn’t important to go out and grab the newest pair of Nikes showcased on the feet of your favorite college team. Even that old pair of molded cleats you used for co-ed softball are better than flat-soled shoes that Chermak said can leave you more susceptible to losing footing, which leads to ankle and knee sprains.

“Cleats are actually pretty important,” he said. “When you get that twisting motion, that is when you are going to get hurt.”

Warm up and stretch

Everyone knows the guy or gal who shows up to the field, grabs the ball and excitedly proclaims, “Well, what are we waiting for?”

before ever stretching a single muscle. Usually, that person is easily recognized, laid out on the sidelines two plays into the game with a sore hamstring.

“You never really think you are too tight until you Karla Cararas have hurt yourself,” Chermak said. “It takes a good 30 seconds of holding a stretch to get any benefit out of it.”

Regardless of the pace and intensity of the game, warming up the muscles is critically important for avoiding injury – and stretching can be a saving grace, especially for those who find themselves a little out of practice.

Remember, it’s just a game

It may feel like the whole world is watching you on third-and-long with the game on the line, but it isn’t. Listen to your body, grab a few breathers and make sure to pace yourself. Find some time to hit the field and build up stamina in the weeks before the game.

“A lot of people don’t run backwards until they are out there playing football,” Cararas said. “Do some squats, some sprints, some agilities. If you’re throwing, go out and throw before you get out there.”

Chermak added that even a seemingly small amount of physical conditioning can go a long way for someone out of practice.

“It is a good idea to get in shape a month in advance,” he said. “Maybe a jog or even a walk for an hour or so.”

Josh Suman is a Staff Writer for the Bellevue Reporter

LAUGHS

The Age of Love (Faizon)

SCENE: Do you remember your first time on stage?

LOVE: It was at the Comedy Store which was … in an

exclusive part of San Diego. And, it was very ritzy and white. We were out of place. We felt out of place.

SCENE: You were cast to play Harris in “Bebe’s Kids.” Was

it intimidating playing Harris in a movie based on his most famous joke?

LOVE: No, not at all. Like I said, I had worked with Robin for years. (I had the blessing) of his mom and everybody else.

So I just had fun with it. It was a great time.

SCENE: And then shortly after that, you were in “The Meteor Man.” Was that how you met Robert Townsend?

Friday’s

Big Worm

is

older older

and d

wiser

BY DANIEL NASH

hether or not you know Faizon Love by name, you’ve seen his work: The prolific comedian has appeared in W more than 30 movies since 1992, including “Friday,” “Elf” and “Couples Retreat.”

Love came up during the stand-up boom of the ‘80s. By the time he was in his late teens he was performing at the Comedy Act Theater, where comic legend Robin Harris hosted one of the only stand-up showcases performed exclusively by black entertainers and catered to a black audience. Love would later provide the voice of the late Harris in “Bebe’s Kids,” the first animated film to feature a core cast of African-Americans.

A bit part in Robert Townsend’s “The Meteor Man” the next year would eventually lead to a series-long run as Townsend’s friend Wendell Wilcox on “The Parent ‘Hood.”

Love sat down with The Scene to talk about breaking into comedy, aging and his stand-up act.

SCENE: Did you meet Harris from his show in Los Angeles?

FAIZON LOVE: Yeah. That was one of the first and only black comedy shows at the time in L.A. That’s where everybody got their start, like Martin Lawrence, Chris Tucker, Damon Wayans. They all started there doing Robin’s show.

SCENE: How did you decide you wanted to be in show biz?

LOVE: I just knew I wanted to do it. I was a big fan of

Freddie Prinze. And then when Eddie Murphy came on television, he was incredible. Here Eddie Murphy was, and he’s a brother, he’s so funny and he’s a young guy, too.

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LOVE: Actually, yeah. His assistant saw me and then … I had the chance to audition. I read the part and I was like, “What the f--- is this?!” (laughs) Chris Tucker was in the movie, too, and he said the same thing. But then he was cut out! (laughs harder) No, (Townsend) really trusted (assistant) Charlie at the time. At one point he came up and told me, “Robert would like to put you in a TV show.”

SCENE: That was “The Parent ‘Hood?”

LOVE: This was another show before that, a variety show.

SCENE: And then you were on “The Parent ‘Hood.”

LOVE: Yeah, they brought us in to shoot the pilot, me

and Bobby McGee (who played Derek Waters in the first season). And that was actually awesome, I got a lot of calls from that. But they shot the pilot show, me and Bobby were both there. And I remember Bobby going, “Would you read these words? I’m not saying this B.S.” (laughs) And I said the same thing, “I’m not reading this B.S.” And I had said that on other projects, but that’s really a young thing. As Robin would say, you have to add your sprinkles. Make it your own.

And I did that. It worked, it worked.

SCENE: So, clearly, I’m more familiar with your acting work than your standup. How would you describe your act?

LOVE: It’s just about my life and how I see it. And how my life could be better. You know, life’s like this, why can’t it be like this, how I want it? Basically, the world’s upside down … because I’m old now.

SCENE: How has age changed your perspective?

LOVE: You just see things differently, the way things are.

You cherish your friends, you find out who your true friends are. You know what? It’s like this: When you’re 20, you want to see the farm. When you’re 30, you want to look around the farm. And when you’re 45 like I am now, you just want to sit down and look at what’s around you. Hey, look at that bird, you know?

SCENE: Do you have any projects coming up?

LOVE: Yes, I have a comedy special coming up. It’s called

“When Giants Stand.”

Faizon Love will play the Parlor Live! comedy club Nov. 29 to Dec. 1. $20-$35. More information can be found at parlorlive.com.

Daniel Nash is a staff writer at the Bellevue Reporter.

NOVEMBER 2013 THE scene 9

In good

company

BY ROSE DENNIS

Vogue came to town for Bellevue Fashion Week at The Bellevue Collection in late September. Guests arrived on the red carpet looking fabulous, wearing their favorite designer.

1 Karen Moyer, co-founder of the Moyer Foundation, wearing all Celine. Youa Kong for Team

1

2

Photogenic © 2013

2 Cara Crowley with Vogue, wearing Ralph Lauren, with Lawrence Zarian wearing John Varvatos. Vivian Hsu for Team Photogenic 2013

3 Anna Moriari wearing Rachel Zoe. Youa Kong for Team Photogenic © 2013

4 Heather Baker, wearing all Chanel, with her husband Duane Baker, wearing Hugo Boss. Vivian Hsu for Team Photogenic © 2013

3

4

Hey, black lady!

R

FASHION

loud & about

10 THE scene NOVEMBER 2013

the floor of the back seat sucking on the end of a dry erase pen. I started our conversation by stating, “You don’t get out HEIJA NUNN much do you?” And then asked what first caught her attention, maybe my curly hair? She stared at me quite seriously as I guessed her age with help from her mom and babbled about how my kids each asked which fountain they would have been assigned to when they first learned about the Civil Rights Movement.

The little girl listened without comment as I closed our tete-a-tete with some pleasantries and promises to see her around soon. Then I turned to her remarkably unflustered, sanguine and congenial mother.

“You are going to have your hands full with that one,” I said.

Her mother smiled brightly and may have even winked when she replied, “Oh no. I’m just the nanny.”

ecently, as I rushed to Sistafoo’s elementary school to deliver a snack before her after-school activity, I noticed a little girl poke her head out of the window of a waiting car.

We locked eyes and she pulled back into the car like a turtle. I was almost at the stairs and a few car lengths away from the little girl when I heard a young voice clearly and loudly yell: “Hey black lady!”

I stopped in my tracks. My eyes began to search for a black lady until my brain caught up, “Oh wait, I’m the black lady!”

Without further conscious thought I turned back to face the parking lot and yelled, “Actually, I’m half black!” The woman sitting in the car with little Miss Filterless was shaking her head and rolling her eyes with a bemused smile on her lips.

I continued into the school where I relayed my tale to speechless office staff while delivering a vital jumble of snack foods for my daughter. Back in the parking lot I noticed the mother of the girl standing on the sidewalk leaning in toward the back seat. I walked over with a smile and said, “Please know I reserve all blogging and column rights to this experience.” The mom chuckled, “Go right ahead,” and then stepped aside to let me talk to her daughter.

We had a good chat; I spoke and she sat on

Follow Heija on Twitter (@Heija), friend her on Facebook or silently judge her life at her blog The Worst Mother in the World (www.Heija.com).

Alternative to CPAP Therapy Today approximately 18 million, or 1 in 15 Americans experience Sleep Apnea, a sleep disorder involving the airway that disrupts a person’s sleep often leading to excessive daytime sleepiness, irritability, overall poor health, and in some cases, even death.

According to Dr. Jeffery Doneskey, Oral Medicine Specialist and founder of The Sleep Apnea & Facial Pain Center in Bellevue, therapy for the disorder can be difficult.

“The most common treatment for Obstructive Sleep Apnea (OSA) involves the use of a medical breathing device called a CPAP, “ said Doneskey. CPAP, which stands for continuous positive airway pressure, delivers air through a mask worn over the nose during sleep in order to help maintain an open airway.

While CPAP can provide an effective solution, Doneskey reports that there are significant reasons why some people are unwilling or unable to use CPAP. “For example, restless sleepers

often report having difficulty with getting comfortable and keeping the mask on during the night.

Others may have trouble keeping a seal around the mask and must use head straps to keep their mouth closed while asleep,” said Doneskey.

According to Doneskey, patients also express lifestyle concerns such as the inconvenience of taking CPAP along when they travel or go on vacation.

At The Sleep Apnea & Facial Pain Center, Doneskey reports high levels of patient satisfaction, compliance and success with a new oral appliance called “The SilentPartner™, a jaw-friendly FDA approved oral airway dilator that Doneskey himself helped develop. According to Doneskey, The SilentPartner is a comfortable, fully adjustable mouth appliance that allows the jaw to be safely placed in the optimum position to keep the airway open.

In addition to keeping the airway open, The SilentPartner eliminates snoring in most patients while

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protecting the teeth of patients who clench during their sleep. This appliance is so well received that according to Doneskey, more than 90 percent of his patients over the last 5 years are able to use The Silent-Partner on a full time basis. ~ Provided by Dr. Jeff Doneskey of The Sleep Apnea & Facial Pain Center. Online at www.doneskey.com

The SilentPartner™

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If you’re having trouble with CPAP and are looking for a comfortable, effective alternative, it’s time you come to The Sleep Apnea and Facial Pain Center. We’re the regions leading treatment center for the management of obstructive sleep apnea, snoring and TMJ disorders through oral appliance therapy.

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1200 116th Ave NE, Ste C, Bellevue, WA 98004 | 425.646.6409 | www.doneskey.com

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