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Friday, November 18, 2016


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Christmas in Sammamish

{ { The Sammamish Symphony will celebrate its 25th anniversary with a holiday program featuring traditional music and surprises.

Sammamish Symphony turns 25, to hold holiday performances Dec. 4-8

Photo by

Brent Ethington

by Joe Livarchik


s the holiday season rolls around, how many people begin to hear the opening notes to Tchaikovsky’s “Nutcracker March” in their head? For those on the Eastside, they don’t have to go far to experience a live performance of such an orchestral classic, nor do they have to break the bank to do so. This year, the Sammamish Symphony Orchestra is celebrating its silver anniversary with its 25th season of providing classical music to Seattle’s Eastside region. Like other community orchestras, the beginnings of the Sammamish Symphony were humble. What began as a handful of musicians in 1991 referring to themselves as the Providence Point Players has since grown into a thriving, full orchestra of 60 musicians. Violinist Paula Libes, who has performed with the Sammamish Symphony Orchestra since 1999, recalls attending rehearsal at the recreational room at Providence Point before the orchestra moved to Eastlake High School. She noted “there was no music on the plateau” at the time. “We play the same repertoire that a professional orchestra plays,” Libes said. “I don’t think there’s anything like the Sammamish Symphony on the plateau to hear that level of classical music.” Libes mentioned two names she attributes for orchestra’s foundation and growth: ‘SYMPHONY’ ON PG 10




Comedian Tommy Davidson will headline at Parlor Live Comedy Club in Bellevue PG 8

Gulman brings his stand-up to Stroum Jewish Community Center on Dec. 1 PG 10

Try out these delicious side dishes for the holidays, including Truffled Carrots Rosti PG 11

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The Don’t Miss List By Samantha Pak

Tommy Davidson headlines Parlor Live from Dec. 22-24.

Photo courtesy of Parlor Live Comedy Club


The City Hall Commons Gallery in Sammamish is featuring the art of Cheryll Leo-Gwin, examining the lives of women during times of revolution in the United States and China during the 1960s and 1970s. The exhibition was curated by Barbara Jirsa. For more information, visit WHEN: Now through Jan. 26, 2017

Friday, November 18, 2016


This week in Beer & Culture, we migrate from the cool alpine forests and golden barley fields that checker southern Germany to the rolling hills, cobblestone lanes and red roofs of the United Kingdom. From this region originates a style of beer that truly warms one’s bones as the frosts of winter nudge us toward the fireplace with loved ones to commune around strong ales and hearty meals. The U.K. is the home of proud brewing traditions that historians and archaeologists can trace back to the Roman occupation of Celtic lands in what is now England, Wales and Scotland. These Celtic brews were made with malted grains and typically flavored with honey and meadowsweet. By the late Middle Ages, beer was almost universally drunk with every meal in northern Europe, due to the cold weather that made grape cultivation (and therefore wine production) nearly impossible. With the introduction of hops to U.K. brewing in the 1400s as a flavoring and preserving agent, ales could be kept for longer. This led to the brewing of stronger ales that were meant for aging, often called “old ales,” or in the United States, “barleywines.” Old ales range from reddish/amber in color all the way to a dark brown that borders on opaque. They are stronger than typical, mild pub ales and are suited perfectly for sipping from snifters next to a glowing fire on a cold night. A strong malt backbone paired with generous hops allow these beers to age well — it’s normal for them to be stored for years in cellar conditions (about 55 degrees fahrenheit, with minimal light exposure). In the world of modern brewing, it is not uncommon for breweries to age their old ales in bourbon or scotch casks prior to bottling. Lost Abbey’s Angels Share and Harvieston brewing’s Ola Dubh are prime examples. Despite their strength, old ales aren’t as heavy in body and mouth feel as other typical winter beers like imperial stouts or porters. However, the complexity of flavor found in a well-crafted old ale can be truly remarkable. Most emanate heavy caramel and toffee flavors, followed by subtle notes of pipe tobacco, dried fruit and nuts. The Ola Dubh from Scotland is aged on Highland Park Scotch Whiskey casks, which I highly recommend for anyone who likes notes of subtle peat smoke. Don’t be afraid to let your ale warm up to near room temperature. The Brits traditionally drink their beer at a warmer temperature than Americans, and for ale like this, many undiscovered flavors will become apparent

once it is allowed to sit for some time. Start exploring this style with some excellent options — Fuller’s Vintage Ale, Harvieston Ola Dubh and Traquiar Jacobite. Among selections from breweries this side of the pond, consider the highly praised bourbon-barrel aged Angel’s Share from Lost Abbey or Old Stock Ale by North Coast Brewing (for a cheaper option). These can be found at local bottle shop Malt and Vine, Whole Foods or on draft at Three Lions Pub or the British Pantry in Redmond. Old ales pair wonderfully with hearty meat dishes, funky cheeses and even desserts. This robust lamb stew is sure to warm you to the core, and the rich hearty flavor of stewed lamb marries superbly with the warming properties of a bold, full-bodied old ale. Robust Lamb Stew: Serves 4 14 ounces of neck of lamb (lamb shank also works), diced 2 carrots, medium, chopped into rough chunks 2 cloves garlic, crushed 2 leeks, chopped into rounds 1 onion, roughly chopped 1 tablespoon of tomato puree 2 ½ pints of beef stock 3 ½ ounces pearl barley 4 large potatoes, chopped into chunks 3 tablespoons vegetable oil In a large pan, add oil, and set heat to medium. Once hot, add lamb chunks and cook for five minutes, browning the outside. Add carrots, onion leeks and garlic to the pan and cook for two to three minutes. Once the vegetables have softened, add tomato puree and cook for another two to three minutes. Add stock and pearl barley to the pan and bring to a boil. Turn down the heat and simmer gently for 20 minutes. After the barley has been allowed to cook slowly for 20 minutes, add potato. Cook slowly until the lamb is tender and the potatoes have begun to thicken the stew. Serve hot with thick slices of bread.

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.

WHERE: City Hall Commons Gallery, 801 228th Ave. S.E., Sammamish


Comedian Tommy Davidson will headline at Parlor Live Comedy Club from Dec. 22-24. Davidson previously starred in “In Living Color” and currently hosts “Vacation Creation,” a travel series on the CW Network. For more information, visit WHEN: 7:30 p.m., Dec. 22-24 and 10 p.m., Dec. 23

WHERE: Parlor Live Comedy Factory, 700 Bellevue Way NE., Suite 300, Bellevue


Gather in the Stroum Jewish Community Center (SJCC) kitchen to learn a Sephardic Hanukkah cooking tradition. Instead of latkes, make mouth-watering cheesy potato fritters with Seattle’s Rachel Almeleh, author of “A Legacy of Sephardic, Mediterranean, and American Recipes.” Tickets are $20 or $15 for SJCC members, seniors, students and youth. For more information, visit WHEN: 2 p.m., Dec. 11 WHERE: Stroum Jewish Community Center, 3801 East Mercer Way, Mercer Island

Robust Lamb Stew.

Contributed photo

161116 Crossroads Black Friday Scene Mag 9.83x12.75 f.pdf

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2:12 PM


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founding director Joyce Cunningham and the late music director and conductor R. Joseph Scott, who led the symphony for nearly two decades before retiring in November 2015. Scott passed away from cancer last May. “[Cunningham] saw an opportunity and was able to pull it together,” Libes said. “And when R. Joseph Scott was available, and he was a known commodity, everyone was thrilled to have him on board. “He made all the difference because his strength was growing small community orchestras. He started the Bellevue Philharmonic from nothing. He’s responsible for making [the Sammamish Symphony] stronger and attracting better musicians.” Sammamish resident and tuba player Mark Wiseman has performed with the Sammamish Symphony Orchestra since 2002. Wiseman said Scott was “very driven to make the orchestra the very best it could be,” which helped the orchestra provide the Eastside with high-level classical music. Photo courtesy of Brent Ethington “I can tell you that when I joined, it was a The Sammamish Symphony Orchestra (pictured) will hold performances of its holiday program on Dec. 4 at Eastlake High good orchestra but not great,” Wiseman said. School in Sammamish and Dec. 8 at the Meydenbauer Theatre in Bellevue. “Pretty much every year, it has improved to the up and say, ‘Boy, this one piece moved me so mon vibe created by the local musicians as they point where I don’t think it can get much betdeeply, I have to get a recording of it.’” come together to perform. The ensemble is all ter without becoming a professional orchestra. For the holiday shows, Stern doesn’t exactly volunteer. We’re pretty much at the top of what you’d “Everybody is there for the love of music,” he reveal what the symphony has in store, but expect a community orchestra to be.” simply says audience members should “come said. “That’s what we give them Wiseman called the orchestra prepared to be warmed by your favorites and every week, just the experience “almost a hidden gem in Sam“It’s a good value delights and surprised by what you don’t know.” of peeling back more layers and mamish,” a term that can be enand you don’t “I have a tradition I’ve done with several rehearsing more depth. With us, dearing but also frustrating because have to drive orchestras. I always say our Christmas concert is we’ve got five to six weeks to put more people aren’t aware it exists. together a concert, so let’s roll back kind of like the presents under the tree,” Stern downtown and He added the symphony provides said. “There is something you know you’re goour sleeves and get to know every Eastsiders with an opportunity to deal with parking to get, like the traditional holiday favorites single note as well as we can.” catch orchestra performances at a ing.” and there are old favorites where it’s very faStern credited Scott for providpretty good bargain. — Mark Wiseman ing audiences with “the widest pos- miliar. And then there is something where you “It’s not expensive. We’re charggo, ‘I wonder what’s in there?’ It’s a mix of the sible spectrum of music.” He said ing $20 a ticket for adults,” Wisefamiliar and brand new with some hijinks along one of his goals for the programs man said. “It’s a good value and the way.” you don’t have to drive downtown and deal with he conducts is to convey the human element of the composers behind the compositions. His parking.” hope for performance-goers who may be less faSammamish Symphony music director and miliar with the Sammamish Symphony Orchesconductor Adam Stern is entering his third full season with the symphony. Stern originally took tra is that they’re able to take in the experience The symphony will hold performances of and hear themselves in the music. its 2016 holiday program at 2 p.m. Dec. 4 at over in the interim for Scott in January 2014. “At this point in our history, we really want to Eastlake High School and at 7:30 p.m. Dec. Stern, who also has led the Seattle Philhar8 at the Meydenbauer Theatre in Bellevue. be everybody’s orchestra,” Stern said. “I want monic Orchestra since 2003, said what makes For more and to buy tickets, visit www.samto present the kinds of concerts where there is the Sammamish Symphony Orchestra so inteso much variety that virtually anybody can show gral to the community is the identity and com-

If you go

We Wehelp help people people age age Comedian Gulman to perform Dec. 1 where where they’re they’re most most the 25 best stand-up You’ve seen him on comfortable. comfortable. AtAt home. home. “Inside specials on Netflix Amy Schum1723933

Since Since 1996, 1996, we’ve we’ve helped helped thousands thousands of of er,” “The Tonight people people receive receive thethe personal personal carecare and and Show” and “Conan.” companionship companionship theythey need need to stay to stay in in Now comedian their their own own homes. homes. SeeSee if we’re if we’re the right the right Gary Gulman brings choice choice forfor his stand-up to the

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Stroum Jewish Community Center. His comedy special “In This Economy” was named one of

streaming. Gulman’s performance will be at 8 p.m., with a 7 p.m. happy hour (cash bar) on Dec. 1 at the Stroum Jewish Community Center, 3801 East Mercer Way in Mercer Island.

Contributed photo

Comedian Gary Gulman.

For more information, visit cultural-arts/comedy.

Friday, November 18, 2016


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Holiday recipes

Truffled carrots rosti and braised brussels sprouts Ahh, the holidays are upon us. Time to up your game in the side dish department! Here are a couple of my favorites. Plus links to lots more!

Truffled Carrots Rosti • 2 pounds rainbow carrots, or small carrots, scrubbed, cut in half lengthwise • 2 tablespoons olive oil, divided • 1 tablespoon truffle oil (or more if desired) • Truffle salt • 1 tablespoon minced chives Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper; set aside. Toss carrots with 1 tablespoon of the olive oil. Spread carrots on baking sheet; roast until soft and beginning brown at edges, about 15-20 minutes. Sprinkle with truffle oil and truffle salt; toss with chives. Serve hot. Serves 6 to 8.

Braised Brussels Sprouts

• 1 pound Brussels sprouts • Salt • 1 tablespoon butter • 1 tablespoon extra-virgin olive oil • 1 ounce pancetta, diced • One recipe Tuscan herbs (recipe follows) • Freshly ground black pepper • 1 teaspoon honey Choose a large pot, big enough to hold all of the Brussels sprouts. Add enough

water to cover the sprouts and bring the water to a boil. Meanwhile, trim sprouts, removing the root ends and any bruised outer leaves. When the water begins to boil, add 1 teaspoon salt and the sprouts. Cook for 10 minutes, then drain well. While the sprouts are cooking, heat a large skillet over medium-high heat. Add the butter and olive oil. When butter has melted and is sizzling, add the pancetta and onion if you are using that in place of the Tuscan herbs (do not add the herbs here). Cook until the pancetta begins to brown, 1-2 minutes. Add the drained Brussels sprouts, sprinkle the Tuscan herbs over and season with black pepper. Add the honey. Toss to combine. Add enough water to the skillet to come halfway up the sprouts, about ½ cup. Cover and cook 10 minutes, stirring occasionally, until all of the liquid has evaporated and the sprouts have begun to brown. Serve hot. Makes about 6 servings. Make ahead note: You may make these several hours ahead. When ready to serve, just return the pan to the heat until sprouts are warmed through.

Tuscan Herbs

• 2 cloves garlic • 3/4 teaspoon salt • 1/2 teaspoon fresh rosemary • 1/4 teaspoon chili flakes • 1 teaspoon fresh parsley On cutting board, smash the garlic. Sprinkle with salt and smash to a paste.


Photo courtesy of Carol Dearth/Sizzleworks

Truffled Carrots Rosti. Top with rosemary, chili flakes and parsley, mince until fine. For all the help you may need for Thanksgiving meal preparation, check out this link for Thanksgiving help at tinyurl. com/hynfry7. There, you can find a timeline of how to get dinner together without having your hair on fire; how to brine, plus a link to brining video; how to roast a turkey, tips and timetable; how to carve your turkey; how to make perfect gravy video; delicious appetizers; marvelous mashed potatoes; roasted squash risotto (great for vegetarian diners); risotto video; braised beets; perfect

pie pastry, plus filling recipes; pumpkin ginger panna cotta; pumpkin tartlets; cranberry ice — great for dessert or a gourmet palate cleanser; wondrous whipped cream.

About the author

Carol Dearth is the owner of Sizzleworks cooking school (14111 NE 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

GREEN-THEORY Bellevue’s Retail Marijuana Store



Nicole Jennings/staff photo

Issaquah author Stephen E. Murphy (center) held a book signing and reading from his memoir “On the Edge: An Odyssey” on Nov. 11 at Novilhos Brazilian Steak House in Bellevue. Murphy, who is pictured with the restaurant’s general manager Diego Zaroski (left), took his audience on a virtual trip to Rio de Janeiro with Brazilian appetizers and excerpts from his book that describe living abroad.


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Friday, November 18, 2016

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receive a rebate. If you purchase fewer units than the required multiple you will not be entitled to a rebate; partial rebates will not be awarded. Offer excludes HDOrigins and Nantucket Window Shadings, a collection of Silhouette Window Shadings. Rebate will be issued in the form of a prepaid reward card and mailed within 6 weeks of rebate claim receipt. Funds do not expire. Subject to applicable law, a $2.00 monthly fee will be assessed against card balance

Profile for Sound Publishing

theEastside Scene - December 2016  


theEastside Scene - December 2016