theEastside Scene - September 2016

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FRIDAY, AUGUST 26, 2016

FREE ARTS & ENTERTAINMENT MAGAZINE | WWW.THEEASTSIDESCENE.COM | SEPT 2016

A Japanese affair in Bellevue

First Japan Fair featuring food, art, performances and more set for Sept. 3-4

{ { Taiko drums (pictured) is one component of the first Japan Fair, which will feature culture, education and more Photo by

Ryan Murray

By Ryan Murray

A

thriving Japanese community in Seattle and Bellevue will celebrate its heritage at the First Annual Japan Fair in early September in Bellevue’s Meydenbauer Center.

The fair continues an 18-year tradition of celebrating Japanese culture with the Aki Matsuri (Fall Festival).

The Eastside Nihon Matsuri Association had presented the two-day program of Japanese culture, education and fun.

The Japan Fair will still have the elements of the Aki Matsuri under a new name this Sept. 3 and 4 at the Meydenbauer Center, including food, art, performances and even a cosplay contest. A new nonprofit organization was in the works to support Japan Fair.

Masahiro Omura, the Consul General of Japan in Seattle, wrote about the two events.

“On behalf of the Consulate-General of Japan in Seattle, I would like to express my gratitude to all those who made Aki Matsuri the premiere Japanese cultural event on the Eastside for so many years,” he said. “I look forward with great anticipation to this new event, which will hopefully continue to strengthen the ties between Japan and the United States by showcasing Japanese arts, culture and businesses with the residents of Bellevue and beyond.”

Yuka Shimizu, an Eastside Nihon Matsuri Association committee member, said the group is expecting more than 10,000 people to attend the free event.

Artists can appreciate booths celebrating ikebana, the traditional art of flower arranging, or bonsai trees or anime, taiko drums and Japanese styles of painting.

And for hungry fair-goers, ramen, takoyaki (fried octopus), ramune (Japanese cane-sugar soda), yakisoba and bento boxes will fill stomachs.

‘JAPAN FAIR’ CONTINUED ON PG 12

CRAFT BEER

SAVORY RECIPES

DON’T MISS LIST

Savory German-style Rauchbier review and recipe PG 12

Refrigerator oatmeal, also known as summer porridge, or grab-n-go oatmeal PG 13

Son of billionaire Warren Buffet to share story at Kirkland Performance Center PG 13

160815 Crossroads Farmers Market Scene Mag FP ad f.pdf

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FRIDAY, AUGUST 26, 2016

GERMAN STYLE CRAFT BEER

by Joe Flick

As summer is still upon us, we are drawn to soak up the last bit of sun and spend time with good company. This is the time of year to fire up the smoker, barbecue with friends, share a beverage and take our meals outside any chance we get. Pairing beer with seasonal cuisine evokes our senses and many styles of ale and lager transform with the seasons as well.

An archaic style of beer that has remained relatively undiscovered by the burgeoning U.S. craft beer scene is rauchbier.

Rauch means “smoke” in German and in terms of brewing, this refers to the process of drying grain over an open flame, as opposed to the indirect kiln drying methods that became almost universally adopted during the 18th century. Evidence of smoking malts dates back to as early as the first century B.C., but in the modern era, Germany, specifically the region of Franconia, in upper Bavaria is the most well known for their perfection of the style.

Shlenkerla brewery, in the sleepy town of Bamberg, Bavaria is renowned for their line of excellent rauchbiers. Shlenkerla dries their barley malt over beech wood flames and produces a variety of beers, including märzen, urbock and even a crisp helles lager. This unique style of beer isn’t for everyone. Once poured, the dark amber beer emanates heavy notes of beech wood smoke, bacon and campfire. If you have never tried rauchbier, prepare for a very different experience. For those who want to be fully immersed in the flavor, the urbock and märzen are the best choices. If you like a light, crisp lager but want to experience a light touch of smoke, the helles lager is your best bet; it still drinks clean and refreshing.

The best way to ease into the world of this savory German style is by pairing it with food. Pork knuckle and wurst are traditionally served in Bavarian beer halls, but for a northwest twist, this creamy, smoked salmon fettucine is perfect for balancing the intense flavors of the rauchbier with the light smoke of fresh northwest salmon and buttery decadence of the rich cream sauce. After a few bites and a few quaffs, you might just find yourself a new convert to the style.

Smoke beers like Schlenkerla (as well as most German imports) tend to be on the less expensive end ($3-5 a bottle) and can be found in most bottle shops or places that cater their selection to the craft beer scene (try Malt and Vine in Redmond).

Contributed photo

A woman wearing traditional Japanese garb during a demonstration at the Aki Matsuri festival in years past. The festival will transition this year into the first Japan Fair in Bellevue.

‘JAPAN FAIR’ CONTINUED FROM PG 1 The Eastside Nihon Matsuri Association posted on their website that they were sad to see the Aki Matsuri festival go, but were excited to see what the Japan Fair would hold in the future.

“We would like to convey our sincere and deep appreciation to the thousands of community members and friends who have helped and supported ‘Aki Matsuri’ as sponsors, participants, volunteers and visitors,” the association wrote. “Without you, the ‘Aki Matsuri’ event could

not have been so successful. We have all shared common interests and ties, especially a love of Japan and its culture, and we hope that continues on into the future for many years to come.”

Japan Fair 2016 will also feature movie screenings, Japanese music and taiko drum performances, as well as a marketplace where Japanese-based companies can reveal new products and innovations.

The fair will run Labor Day weekend Sept. 3 from 10 a.m. to 6 p.m. and Sept.

4 from 10 a.m. to 6 p.m. Admission and parking are free.

Port Angeles Downtown Association Presents: • NW breweries • regional wine & cider • live music • art & craft vendors • art demonstrations

Ingredients: Serves 4 ½ lb fettucine pasta ¾ cup grated parmesean ½ cup margarine ½ cup milk 1 clove minced garlic

• local food • whole lot of fun!

portangelesbeerfest.com New craft spot

$5 off

Beer Garden Admission & Tasting Package

Valid September 24th & 25th only. This coupon has no cash value.

Tickets are also available at brownpapertickets.com.

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See you in the beer garden!

Local entrepreneurs and husband and wife team Greg and Ann Humes recently celebrated the grand opening of Growler USA, located on the corner of a prime intersection in downtown Redmond, in the brand new Milehouse Apartments at 8300 160th Ave. NE. Dedicated to pouring only 100 percent American-made craft beverages, Growler

An archaic style of beer that has remained relatively undiscovered by the burgeoning U.S. craft beer scene is Rauchbier. Rauch means “smoke” in German.

Contributed photo

½ teaspoon fresh basil 1 tablespoon olive oil 1 red pepper, diced 6-oz smoked salmon Bring large pot of lightly salted water to boil. Cook fettucine for 8-12 minutes or until al dente. Drain and set aside.

Use fork or fingers to flake the salmon into small pieces. Drizzle a saucepan with 1 tablespoon of olive oil and simmer the garlic and peppers until they soften and blacken slightly.

In a separate saucepan, combine cheese, milk, garlic, margarine, milk and stir continually over low heat, until creamy (approx. 10-12 minutes).

Toss pasta, vegetables, fresh basil and cream sauce together with the salmon in large bowl. Salt and pepper to taste. Serve with Schlenkerla märzen or helles lager poured into a pint glass or a traditional half-liter lager glass.

About the author Joe Flick hails from Redmond. Prior to earning a degree in anthropology at the University of Montana, he studied German and literature at the University of Salzburg, Austria and there became enamored with the deep-rooted cultural and social traditions that go hand in hand with the art of brewing and cuisine. Joe has worked in the Pacific Northwest craft beer scene for many years, most recently at one of greater Seattle’s most critically acclaimed bottles shops, Malt & Vine. He dedicates his free time to writing, travel and working with local artists.

USA Redmond features selections from Northwest brewing companies such as Black Raven, Hales and Georgetown, and small-batch breweries such as Stoup, Postdoc and Snoqualmie Falls. In addition to microbrew beer, Growler USA serves hard cider, draught wine, root beer, cold-pressed coffee and kombucha tea. Growler USA also offers beer flights, and growlers-to-go for those interested in purchasing something to enjoy at home.

FRIDAY, AUGUST 26, 2016

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The Don’t Miss List

Breakfast treats

Grab-n-Go oatmeal Refrigerator Oatmeal, Aka Summer Porridge or Muesli

• 1/3 cup old fashioned rolled oats • 1/4 cup low-fat or skim milk, almond milk, coconut milk • 1/4 cup low-fat Greek-style yogurt • 1-2 teaspoons sweetener of choice • 1/4 cup fruit • Optional flavoring agent(s) • A little extra fruit and/or optional ingredients for garnish!

Stir your choice of ingredients together in a half-pint mason jar. Top with garnish when assembling, or just prior to serving.

Top with lid and refrigerate up to three days or freeze. If you choose to freeze, be sure to leave half an inch of head space to allow for expansion. Thaw overnight in fridge.

You can also heat these in the microwave on high for about 1 minute, for a warm treat!

• Sweeteners • Honey • Agave • Brown sugar (great for a caramel flavor) • Jam • Maple syrup • Fruit choices (go ahead, get a little CRAZY here!)

• Bananas • Cherries (fresh, frozen) • Drained canned fruit, pineapple is perfect!

• Apples • Berries (fresh, frozen) • Mango • Or 2 tablespoons dried fruit: apricots, cherries, cranberries, raisins, etc.

Optional flavoring agents: • 1 tablespoon cocoa powder • 1 teaspoon instant coffee powder

By Samantha Pak

• 2 teaspoons nuts, seeds or coconut • 2 teaspoons chopped chocolate • 1 teaspoon candied ginger • 1/4 teaspoon vanilla or almond extract • Dash of salt Think of great flavor combos that you already know: Pina colada: Coconut milk, pineapple, coconut Monkey See: Coconut milk, banana, coconut Black Forest: Cocoa powder, dried, fresh or frozen cherries, finely chopped chocolate Almond Joy: Cocoa powder, almond milk, coconut, chopped chocolate and slivered almonds Caramel Apple: Brown sugar, apple chunks, cinnamon, chopped peanuts Baja: Coconut milk, chopped chili mangoes, 1/2 teaspoon freshly squeezed lime juice Caramel Mocha: Cocoa powder and coffee powder, brown sugar, chopped chocolate Cranberry Ginger: Dried cranberries, finely chopped candied ginger Autumn: Pumpkin puree or pumpkin pie filling, finely chopped candied ginger Pear Vanilla: Chopped pears, vanilla extract Apple Maple Bacon: Chopped green apples, maple syrup, 1 tablespoon chopped crisp bacon White Chocolate Blueberry: Almond milk, blueberries, white chocolate, vanilla extract Sweet Tater Pie: Mash canned sweet potatoes or yams with the milk and yogurt, then add brown sugar and chopped pecans, cinnamon and nutmeg

LISTEN | CONCERT AND CONVERSATION Son of billionaire Warren Buffett, Peter Buffett (pictured) will share his story through multimedia in an event that will inspire you to take the reins of your own destiny and live your life to the fullest.

For more information, visit 425live.net/events/concert-and-conversation.

WHEN: 6-8:30 p.m., Sept. 8 WHERE: Kirkland Performance Center, 350 Kirkland Ave., Kirkland

CREATE | FOCUS ON COMPOSITION In this workshop, students will explore simple prompts to help them develop their eye for color, light, and composition in photography. Students will meet in the Skylight Studio, then venture outdoors. This workshop, led by Beverly Ash Gilbert, includes about one and a half miles of walking.

To register, visit tinyurl.com/hh7lyhr.

About the author

Carol Dearth is the owner of Sizzleworks cooking school (14111 N.E. 24th St. in Bellevue). A Le Cordon Bleu graduate, Dearth is a Certified Culinary Professional designated by the International Association of Culinary Professionals. Dearth offers free recipes and tips at TheSizzleWorks.com/ blog.

WHEN: 9:30 a.m. Sept. 10 WHERE: Kirkland Arts Center, 620 Market St., Kirkland

MUSIC | SONGS & STORIES WITH STEVEN CURTIS CHAPMAN Steven Curtis Chapman is taking his “Songs & Stories” tour back on the road for its third run and this time, Mac Powell from Third Day and Brandon Heath will be joining him.

For more information, visit www.awakeningevents.com.

WHEN: 7 p.m., Sept. 29 WHERE: Overlake Christian Church, 9900 Willows Rd. N.E., Redmond

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This month’s recipe comes from Carol Dearth of Sizzleworks cooking school in Bellevue.

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