Wenatchee u LeavenwortH u ChelaN u and all of North Central Washington
oothills May-June 2012
F ore! Golfing the Regionâ€™s Toughest Holes
More Spring Cycling with Views Texting ... Queen Darci Green Cleaning $3.99
Are You From Here? A
s far as I know, there’s no official litmus test to determine whether you can say you’re “from” North Central Washington. Those of us born here automatically get a free pass, but beyond that qualifier, there is no sure-fire determination. I propose the following test: If you can answer “yes” to seven of the following 11 questions, then “Congratulations! You’re officially from North Central Washington!” 1) Do you currently own or have you previously owned a Subaru? 2) Have you ever climbed Saddle Rock? 3) Do you watch Apple Blossom Festival’s Keyes Fibre Youth Parade AND the Stemilt Grand Parade? 4) Have you eaten at Larry’s Drive In? 5) Do you gauge your summer by the arrival of fruit harvests? 6) With your eyes closed, can you tell the difference between a Granny Smith, Gala and Fuji apple when you bite into it? 7) Do you know the difference between a glacial erratic and just a big ol’ rock? 8) Do you prepare for every contingency — biting cold, searing sun, rampant hunger, extreme boredom — on the boat ride to Stehekin? 9) Do you think it’s just plain natural to have 70 days of sunshine in a row? 10) While others scream, point and take pictures, do you just quietly appreciate that cottonwood tree full of eagles? 11) Do you feel disoriented when you travel somewhere with no mountains or hills nearby? Now, some people would say you’re automatically disqualified if you moved here from California, regardless of how long you’ve lived here. Me, I’m more open-minded since my wife moved here from Southern California. For those of you who failed the litmus test, don’t fret; with spring in full swing and summer just around the corner, there’s plenty of time for you to move some of those “no’s” into the “yes” column. For those who maybe aren’t sold on this place we call home, we’ve added a new feature to the magazine. It’s called “3 Reasons We Love ... ” Each issue, we’ll shine the spotlight on an event, place or anything else unique to our area. First up is the Apple Blossom Festival. Check it out on Page 6. Enjoy your spring, and we’ll chat again come summer.
Marco Martinez, editor
May / June 2012
WASHINGTON WINERY OF THE YEAR WINE PRESS NW MAGAZINE - SPRING 2012
FAMILY OWNED. ESTATE GROWN. AWARD WINNING WINES. Tasting Room 2101 F Street SW, Quincy 509-787-8108
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Contributors Sharon Altaras is an amateur sociologist, wannabe motorhead and fashionista. She enjoys walking the neighborhoods of Wenatchee. As a journalist, she’s covered courts, businesses and has helped launch an eco-conscious fashion magazine. Gary Jasinek, who in this edition writes about par-3 golf courses, has been in a love-hate relationship with the sport since he was 12 years old. He’s a member of Three Lakes Golf Club, where he has broken 80 several times. But only by accident. MK Resk cannot sit idle for long. Consequently, she is a Wenatcheebased writer, teacher, performer, volunteer, athlete and traveler. For more on her current projects and escapades, visit her at freespiritedfreelancer.wordpress. com. Steve Maher, a former editor and reporter at The Wenatchee World, is an avid long-distance runner, cyclist, hiker and skier. He also enjoys keeping tabs on the local art and music scene. Kathryn Stevens, owner of Atlas & Elia Photography, merges her years of professional experience in photojournalism with her love for natural-light portraiture to specialize in fine-art wedding and family photography. See her latest thoughts at blog.atlasandelia.com. Writing about unique homes is a joy for Bremerton native Dee Riggs. She likes exploring the thought process that goes into building or remodeling a home. The University of Washington graduate has worked at The Wenatchee World since 1977. Give Mike Irwin a reason to go and he’s gone. The Wenatchee World reporter and blogger loves to wander the area’s towns and back roads in search of the odd and interesting. Rick Steigmeyer is an amateur vintner who enjoys writing about wine, food and local entertainment on his Winemaker’s Journal blog at wenatcheeworld.com. He’s been a World reporter since 1989. 4
May / June 2012
Contents 28 Texting ... Darci Waterman 6 3 Reasons We ♥ 30 It’s Alive! 8 Fast 5 It’s Alive! Apple Blossom Festival, you had us at “Hello”
Mike Irwin in the great outdoors. Don’t worry; he’s wearing clothes.
10 Trail Mix
Mike Bonnicksen shares images from Quincy, Colockum areas
1985 Apple Blossom queen is still festival royalty
Golf pro Pat Welch helps us build a monster 18
38 Leave Your Drivers Home
Par 3 courses are easier, but not pushovers
Tanner Wood digs the older models
14 Spring Rolls
Five great cycling routes for roaming
20 Bread’s Best Friend
Dilly Deli’s Caprese Salad Sandwich recipe
22 A More
Natural Clean Green cleaning tips from local experts
26 Hooked on Tulips
It’s showtime in Connie Wescott’s garden
Fuller home is Ponderosa pine perfection
Painter Lindsay Breidenthal is a creative force
Wedge Mountain Winery is small by design
58 Vine Views
Barb Robertson sips and tells on local bottles
Orchestrated Event Images from symphony orchestra’s 65th-annual gala
oothills A bi-monthly lifestyle magazine about North Central Washington
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Foothills Magazine is published bi-monthly by World Publishing, 14 N. Mission St., Wenatchee, WA, 98801. Subscriptions: $21 annually Send check or money order to: Foothills, Subscriptions 14 N. Mission St., Wenatchee, WA, 98801 or email email@example.com Copyright 2011 with all rights reserved. Reproduction in whole or part is prohibited without written permission.
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On the cover: Desert Canyon’s 690-yard 15th hole is one of the region’s toughest. Photo by Don Seabrook
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May / June 2012
♥ A B 3 reasons we
By Mike Irwin and Marco Martinez
The Food ♥
Sure, it’s mostly overpriced, and yes, it’s not the healthiest food you’ll ever eat, but darn it’s tasty. Whether your thing is Shishkaberries, handmade corndogs, barbecue sandwiches, Vietnamese or Thai food, elephant ears, piroshkies, taco salad (excuse me while I wipe the slobber off the front of my shirt) or those cute mini-doughnuts, this is the food junkie’s Super Bowl, World Series and Daytona 500 all rolled into one, fried and then sprinkled generously with cheese. It’s an 11-day feast minus the guilt. So go ahead, hit the cash machine and loosen your belt one or two notches.
The Music ♥
Photos clockwise from top left: Mike Bonnicksen, Don Seabrook, Kathryn Stevens, Adam Jasinek
The Energy ♥
Apple Blossom has become more tame in recent years but still has a bit of a rowdy edge that’s almost like Mardi Gras but not quite. Some years we see a little bit too much downtown cruising. A little bit too much exuberance. A little bit too much skin. A little bit too much police presence. The festival, though, comes right when we need a holiday. Sunshine. Warmth. Tank tops and flip flops. Forget Memorial Day. Around here, Apple Blossom is the real kick-off to summer ... unless it’s raining.
Some of the best musical acts around — mostly local talent — play for free. Roll out a blanket on the lawn in front of the outdoor stage at Memorial Park and share a brick of curly fries with friends while listening to Kevin Jones (shown), CommonBond 5 or the Michael Carlos Band. Beyond the outdoor stage, some of the area’s top young musical talent is on full display as marching bands are liberally sprinkled among the youth and grand parade lineups.
May / June 2012
Flower power Sign up to support SNAP — Chelan PUD’s solar and wind energy program — and receive a solarpowered dancing flower for your desktop or windowsill. Drop by any PUD office to sign up and collect your fun flower. Offer available while supplies last. Details on our website: chelanpud.org.
Because life takes place in the kitchen.
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May / June 2012
Chew a chunk of arrowleaf balsamroot, just like Native Americans did for centuries, and — good grief, is this cardboard? — you quickly begin to appreciate the hillside flower for its beauty, not flavor. The ubiquitous yellow bloom, a member of the sunflower family, adds some of the brightest spring color to our region’s sage-beige motif. In good years, bountiful “bouquets” atop spindles of arrowshaped leaves (duh, we wondered how it got that name) carpet mountains right up to the ridgetops. Other years, not so much. The plant’s big taproot that spikes down several feet has also been used to make — ptooey! — a coffee substitute. Now my lips are tingling? Are your lips tingling?
Except for that wandering tourist lady in tight jeans and halter top, the Cashmere Museum’s Pioneer Village comes about as close as you’ll get to a true Old West settlement. The barber shop, general store, creaky-doored jail, one-room schoolhouse, dentist office complete with (yow!) implements, and more than a dozen other buildings form a fascinating “streetscape.” They’re mostly original structures trucked in from all around the region, including Wenatchee, Badger Mountain, Blewett Pass, Dryden and Mission Creek. Lots of railroad stuff, too, including a Great Northern caboose. All that’s missing are cowboys, miners and saloon girls — unless you count that tourist lady. 8
May / June 2012
By Mike Irwin
Great Outdoors Edition
Da road to Daroga
The Auvil family, Orondo’s megaorchardists, has a history of knowing a good thing when they see it. Such as? Their quirky “Gee Whiz” label has become one of the fruit industry’s most recognized brands. So it’s no surprise that, let’s see, half a century ago, the Auvils reshaped the shoreline below their headquarters into a treeWashington State Parks and Recreation Commission lined lagoon that eventually became one of the most idyllic parks on the Columbia River. Legend says the three Auvil brothers — David, Robert and Grady — puzzled over a park name for months before meshing the first few letters of their own names into Daroga. It stuck, and now Daroga State Park attracts thousands of visitors a year. A prized peach — Daroga Red — introduced by the Auvils in the 1960s also shares the name.
Hike into history
Looking for a good walking destination? (No, not happy hour at the local pub.) Then head for the historic barn at Horse Lake Reserve, one of the most bucolic spots along the Wenatchee Foothills trail system. Built in 1911, the barn was originally part of Cherry Springs Ranch, a productive outfit owned by the homesteading Barnhill family. They raised wheat, oats, apples, cattle, hogs Chelan-Douglas Land Trust and sheep using water from three local springs. The barn’s classic lines boast a gable roof with cupola, huge double doors and a trolley and fork for handling hay. The century-old structure, now in the care of the Chelan-Douglas Land Trust, is listed on the state Heritage Barn Register. Find it at the end of Horse Lake Road, a half-mile past the new trailhead. The barn is closed to the public for repairs.
The most impressive thing about downtown Wenatchee’s hanging baskets isn’t their quantity — more than 90 along a four-block stretch of Wenatchee Avenue. And it’s not their surprising variety of p-p-petunias — plentiful plants populate passels of pretty places. Most impressive is the supernova size of those flowering fireworks, with their streaming tails of brilliant colors, like living explosions growing larger week by week until … gads, those suckers get big. Green-thumbed gurus with the city and Wenatchee Downtown Association credit potting soil and Miracle-Gro, but we’re skeptical. Some kind of petunia magic is going on here, and we demand to know the secret. “Put down that spray nozzle, son, and nobody’ll get hurt.”
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On The Trail
Above, lichen set up shop on an old sagebrush plant in the Quincy Wildlife Area. At right, an abandoned Nash sits along the Columbia River just below the Gorge Amphitheatre.
Steps A dried plantâ€™s days are numbered as spring plants start to grow in the Breezly Hills Preserve near Quincy, an excellent place to see spring wildflowers in April and May. 10
May / June 2012
New plants grow among rocks in the Tarpiscan area of the Colockum Wildlife Area south of Wenatchee.
Photos By Mike Bonnicksen
Basalt columns grow lichen in the Quincy Wildlife Area.
tâ€™s spring and time to start putting in miles to get back into shape for the summer hiking season. This is my favorite time of year in the valley; the hills are green and the wildflowers are blooming. Iâ€™ll be busy hitting the trails in the Wenatchee foothills, Colockum area and the Columbia Basin, looking for beautiful photos that make this such a rewarding place to live.
Above, a waterfall spills along the trail going into Ancient Lakes. At left, basalt columns and cliffs along the trail are worth a look. May / June 2012
Friends Tanner Wood, right, and Sam Lytle stand with Wood’s 1934 Ford Coupe that the two drove back from Southern California after Wood purchased it on eBay.
A Classic Car With a Young Future
urning 22 in early May, Tanner Wood might not fit the profile of your typical hot rodder. The East Wenatchee resident grew up in a generation that prefers imports over American-made vehicles and doesn’t have a whole lot of interest in classics predating the ’60s. But Wood acquired his dream vehicle, a 1934 Ford five-window coupe with an original body and frame, last June from an eBay seller. He flew down to Southern California with friend Sam Lytle to pick up the
Wheels of wonder
coupe, driving 1,200 miles home that same weekend, stopping first in Pomona, Calif., to participate in the LA Roadsters annual show and swap meet. “We didn’t know if we were going to make it back or not, but that was the fun of it,” says the 2008 Cashmere High School graduate. “We checked the oil and added gear oil in the rear end, just to make sure it was safe as it could be, to get back in one piece.” “He (Wood) is rare. There’s not a whole lot of young people that are
into this car thing because it can be expensive,” says East Wenatchee’s Marlin Lannoye. “Most of the kids are into Hondas and that sort of thing. We wish there were more of him.” A 1959 Eastmont High School graduate and long participant in the local car scene, Lannoye is a member of the Wenatchee Valley Street Rods, which operates as a fundraising guild for Central Washington Hospital Foundation. Lannoye also owns a 1934 Ford coupe. His is a gleaming purple and orange
Story By sharon Altaras photos By mike bonnicksen
The interior is a work in progress. Vehicle: 1934 Ford five-window coupe; mechanical modifications include a 327 Chevrolet engine and power glide transmission. Owner: Tanner Wood, East Wenatchee Where to see it: The Ford can often be spotted parked outside Quality Color Service, an automotive paint supply store. Wood and co-owner Dave Mehelich recently opened a new location at 1322 N. Wenatchee Ave.
fiberglass reproduction, and has all the bells and whistles of a modern luxury vehicle: air conditioning, cruise control, even-remote controlled windows and doors. Interestingly enough, a shift to rougher-looking vehicles might be a hallmark of the small crowd of younger people who are helping keep hot rodding culture alive, Lannoye says. “Street rodders (so-called because their vehicles were street legal) highteched themselves to where you couldn’t do much more,” Lannoye says of popular modifications in recent years. “It got to where you couldn’t really one-up anybody, and so they’ve gotten back to the old culture. And those old cars — even though they’re just cars — they’re getting to be worth a lot of money,” he says of vehicles such as Wood’s. A so-called “barn find,” with an original frame, is the ultimate prize, these days, Lannoye adds. “They’ll want to keep the real patina that was on that. If they can find one, even if it has rust on it, they’ll drive it that way just to keep its history.” Wood says he appreciates improvisation and the role technology has played in making cars stronger, faster and more drivable since hot rodding first became popular in America during the late ’30s. But he’d rather pay homage to a classic, now, than show off in a flashy vehicle. “It just kind of feels like you’re going back in time,” he says of what he loves about driving the coupe. Wood plans some modifications. He’s currently installing a new rear end and will adjust the vehicle to ride a little lower. But he says he’ll retain the old Campbell’s soup–red color, a definite statement when you’re the owner of a paint store. “It’s old, ’60s acrylic enamel paint. I’m going to leave it as long as I can because it’s old paint and you can’t get that back,” says Wood. F More on Wood’s trip from California: jalopyjournal.com/forum/showthread.php?t=600584
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May / June 2012
Health & fitness
Story By steve maher maps By jared johnson
A pair of riders near Leavenworth, one of the many locales beloved by bike enthusiasts who claim North Central Washington as their playground. “The variety in routes keeps biking fresh and never mundane,” says Wenatchee cyclist Alison Haug.
Roads to Roam They got legs, and they know how to use them
hey saddle up morning or evening, choosing a different route off and on for a week. Sometimes that takes them up green hillsides. Others times on a roller coaster of unlimited devotion. Spring is the best of times for cyclists along the east slopes of the Cascades. No more low clouds. No more snow. No more inside. Throw in the intangibles — the blue skies, the wildflowers and tree blossoms, the river and lake views — and it’s easy to see why bikes sometimes outnumber cars on Chelan County’s back roads before the summer 14
May / June 2012
heat invades. “You’re excited to get out into the fresh air and the sun and to see so much wildlife,” says Adria Gundersen, president of the Wenatchee Valley Velo club who’s been cycling since she was a kid in Monitor. “Our valleys are exploding with color. It’s absolutely intoxicating.” That’s not to say bike riding isn’t popular during the summer and fall. Both Chelan County and Okanogan County boast sizable cycling communities. Each county also attracts large numbers of visitors who arrive with two-wheeled transports in tow.
Wenatchee Valley Velo Club
The ride up Joe Miller Road puts you smack dab in Stemilt Hill orchard country.
Here are five rides geared for cyclists with modest fitness levels. Some are point-to-point routes. Others are loops. Each provides a pleasurable adventure and a workout.
Joe Miller Road
1 From Wenatchee, take Malaga-Alcoa Highway five miles south to the community of Malaga, then right on the second West Malaga Road exit you spot (youâ€™ll spot the first one before you reach Malaga).
Alcoa-Malaga Highway, where the posted speed limit is 50 mph, can be a bit hairy. There is a shoulder, however.
Malaga W Malaga Rd
Take a left on Joe Miller Road and climb Stemilt Hill the road to the old Church Stemilt Hill Church (the church is at the four-way intersection of Joe Miller/Stemilt Hill Road/ Blair-Slack Road/Stemilt Loop Road). Take a break and then descend Joe Miller Road.
This is what awaits bikers as they begin to descend Joe Miller Road on the way back.
Distance: 22 miles round trip Time: Two to three hours Terrain: Flat, long climb, fast descent Highlights: This route offers great views of the Columbia River and the Three Lakes area. Expect to see plenty of cherry and apple blossoms along the way as well. The quaint Stemilt Hill Church is a perfect spot to refuel. If you arenâ€™t in fit condition or are a beginner, climbing Joe Miller might be a bit too much. But even if you find that to be the case, stop, turn around and enjoy the rest of the journey. Lowlights: Traveling along the
This time, take a left on Hamlin Road and take that to where it intersects with West Malaga Road. Take a left on the West Malaga Road and proceed to the MalagaAlcoa Highway.
Take a left on the Malaga-Alcoa Highway and head back to Wenatchee.
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WENATCHEE RACQUET & ATHLETIC CLUB 1913 Skyline Dr. - 662-3544 - www.wrac.org May / June 2012
Road Trips Anjou Bakery
4 Old Monitor Rd
Cyclists cross the Old Monitor Road Bridge as they near Anjou Bakery.
Monitor Fairview Cy n
N 1 mile
Sleepy Hollow Rd
Lower Sunnyslope Rd Wenatchee River
1 Confluence State Park Start/Finish
From Wenatchee Confluence State Park, take a left on Olds Station Road, right on Chester Kimm Road, left on Penny Road, left on Cordell, and then right on Chatham Hill Drive (which turns into Lower Sunnyslope Road)
Distance: 17 miles round trip Time: Three hours (longer if you linger at the bakery) Terrain: Easy to moderate, mostly flat with a few small inclines tossed in Highlights: This is a good Wenatchee Valley Velo Club ride for the beginner and for The bike ride to Anjou Bakery families. Cruise by old homes definitely pays off if youâ€™re into and orchards while taking pastries, breads and coffee. in views of the Wenatchee River and the Cascades before ending up at the Anjou Bakery for a drink and a snack and perhaps a loaf of bread to lug home in your pack. Lowlights: Youâ€™ll need to navigate automobile traffic in the Olds Station area as you depart and return to Wenatchee Confluence State Park.
Turn left on Sleepy Hollow Road, right on East Richared Road, right on Richared Drive, right on Fairview Canyon Road, and then left on Pioneer Way
Continue to an intersection where Monitor Orchard Road branches off to the left, veer right on Pioneer (which will become Old Monitor Road). Cross the bridge and wind uphill to the Anjou Bakery.
Return to Wenatchee the same way.
Distance: 30 miles round trip Time: Three to four hours Terrain: Hills as you climb above the elevation of Lake Chelan, but also flat and rolling at times Highlights: This ride is both a good workout and a
land-use tour with a sampling of farms, forest and sage. It also provides glimpses of Lake Chelan from angles seldom appreciated. Lowlights: It can get quite windy at times, as anyone who has lived or spent time at Lake Chelan can attest.
Directions From city of Chelan, take Highway 150 toward the town of Manson.
Wapato Lake Dry Lake
After a couple miles, turn right onto Boyd Road, then a left on Mandeville Road, left on Winesap Avenue, and then right on Swartout Road.
Follow Highway 150 back to Chelan.
Lak 1 mile
B on ns
Follow Swartout for a few miles and then branch off onto Wapato Lake Road. Follow Wapato Lake Road, take a left and get on Chelan Place Road, then to Manson Boulevard and finally Highway 150.
May / June 2012
The 30-mile Chelan-Manson loop ride is a
Wenatchee cyclist Alison Haug says the region’s topography makes it an ideal location for the sport. “You can ride up towards the mountains one day and in the middle of the desert the next,” Haug says. “The variety in routes keeps biking fresh and never mundane, especially if you’re a roadie and a mountain biker.” Something about spring, though — the palette of colors, the warmer climate, the urge to get out — makes it an extra special time for bicyclists. Two of the largest bike events in the region — the Apple Century Ride and the Chelan Century Challenge — are held in June. “Road riding in the spring is so nice because of the crisp air in the morning and the warm sun in the afternoon, plus all the beautiful flowers on the hillsides and in the orchards,” says Wenatchee’s Lynda Finegold. Indeed, some of the more popular rides during the season can be found on the roads between Wenatchee and Leavenworth, where the traffic is light, the routes meander and the sights are many. “You’re right along the Wenatchee River and in the middle of orchards with their apple, cherry and pear blossoms,” Gundersen says. “The hills are absolutely green, the balsam root are flowering, and you see eagles, osprey, blue herons and a lot of other wildlife.” F
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bit hilly, but the views are worthwhile.
May / June 2012
White River Road
Napeequa River bridge
The Pinnacles area provides views of the Highline Canal and Wenatchee River.
Distance: 25 miles round trip Time: Two hours Terrain: Mostly flat Highlights: Once the snow clears from the Lake Wenatchee area, this is an ideal out-and-back ride for beginners, families and anyone else who wants to enjoy the beauty of rivers and peaks in the Cascades. Lowlights: Keep an eye out for potholes.
Wenatchee Valley Velo Club
Distance: 21 miles round trip Time: Two hours Terrain: Flat and rolling with a few moderate hills to climb Highlights: If you like winding country roads, this is the trip for you. Springtime is blossom time in the upper Wenatchee Valley. Numerous Wenatchee River vistas are the other big feature on this ride. Lowlights: Few of the roads have adequate shoulders.
From downtown Cashmere, get on Sunset Highway and head west.
4 Stines Hill Rd
Turn onto Stines Hill Road, take a right on Johnson Road, left on Main Street, and then a right on North Dryden Road.
N 1 mile
Follow North Dryden Road to the Peshastin Pinnacles climbing area parking lot.
Turn around and return the way you came.
A Force of Wheels L
ike elsewhere, biking Chelan County can be done in two ways. You can ride alone, for the solitude. Or you can ride in a group, for the human connection. If you can’t put together some friends or family members for a trip, the Wenatchee Valley Velo club and the EuroSports’ Bike Leavenworth group offer formal and informal rides. So do bike shops such as Arlberg Sports in Wenatchee and Das Rad Haus in Leavenworth. “The riders here are just a genuinely good group of people who are always
up for a good ride — and usually with a few good laughs along the way,” says Alison Haug, a Wenatchee cyclist. Here is contact information for those clubs and businesses and others, too: Wenatchee Valley Velo bikewenatchee.org EuroSports’ Bike Leavenworth bikeleavenworth.com Chelan Valley Cycling Club bikelakechelan.com Wenatchee Outdoors wenatcheeoutdoors.org
Arlberg Sports arlbergsports.com Full Circle Bike Shop 663-8025 Second Wind Bicycle & Nordic shop 884-0821 Go Bent Bikes gobentbikes.com Das Rad Haus dasradhaus.com Apple Century Bike Ride applebikeride.com Chelan Century Challenge centuryride.com Evergreen Mountain Bike Alliance centralwashingtonevergreen. wordpress.com
Directions From the Plain Hardware Store, take a left on the Plain Road and go straight to the Chiwawa Loop Road, which will then eventually merge with Highway 207.
Turn right onto Highway 207, turn left onto North Shore Road, turn left back onto Highway 207.
Follow Highway 207 for about a mile. White River Road splits off to the right. Head up the road for about 6.5 miles until you reach the Napeequa River.
Turn around and head back to the Plain Hardware Store. Fish Lake
N 1 mile
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Riding along the Malaga-Alcoa Highway south of Wenatchee.
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The Dilly Deliâ€™s Caprese Salad Sandwich
Deli Delight Caprese Salad Sandwich Essential Gear: Electric food processor with steel blade attachment Ingredients for sandwich: 4 slices sourdough or ciabatta bread 2 Roma tomatoes from farmers market 8 slices fresh mozzarella marinated in olive oil, crushed red pepper and garlic Garlic and herb aioli (recipe on Page 21) 1 ounce organic spring mix from your 20
May / June 2012
local farmers market 8-12 leaves fresh basil Set out all 4 slices of bread and lightly coat each side with olive oil. Place on a baking sheet. Put under a broiler for 4 minutes or until lightly toasted. Remove from oven and flip the bread over. On 2 pieces of the bread, layer the sliced Roma tomatoes evenly. Top the tomato with equal amounts of the marinated sliced fresh mozzarella. Place topped bread back
into broiler for an additional 5 minutes or until mozzarella has begun to melt. In the meantime, spread the garlic and herb aioli on the other pieces of lightly toasted bread. Remove toasted bread from broiler and top with a small handful of spring mix and a few leaves of fresh basil. Put the piece of toast with the aioli on top of the salad toast and cut in half! Enjoy! This sandwich is fabulous with a light Pinot Grigio or a crisp Syrah.
Restaurant: The Dilly Deli Owner: Kelsey Mehelich, at left Location: 903 N. Wenatchee Ave., Wenatchee Hours: Seasonal hours are 10 a.m. to 4 p.m. Monday through Friday and 11 a.m. to 4 p.m. on Saturday during fall and winter; During spring and summer, hours are 10 a.m. to 6 p.m. Monday through Friday and 11 a.m. to 4 p.m. on Saturday Phone: 888-0064 On the Web: Find The Dilly Deli on Facebook Restaurant description: “Homemade” is Dilly Deli’s middle name. From its fresh-roasted turkey and roast beef to the soups made from scratch, everything at the restaurant is made with the customer’s health in mind. The Dilly Deli’s eight-foot salad bar contains fresh local produce in the summer, and homemade pasta and potato salads all year around. The restaurant also serves some gluten-free breads.
Your medical records are just a click away As a patient of Wenatchee Valley Medical Center, you will soon be able to view your medical records online. Our new and secure patient portal provides greater flexibility and more direct access to your health information than ever before. Starting April 16th, sign-up at https://mychart.wvmedical.com or ask your doctor or nurse about MyChart at your next visit.
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Garlic and herb aioli ingredients (can be made up to a week in advance and stored in refrigerator): 3 garlic cloves, chopped 1 large egg 1 tablespoon freshly squeezed lemon juice 1 tablespoon chopped fresh herbs (tarragon, sage, basil, cilantro, etc.) 1/2 teaspoon salt 2 turns freshly ground black pepper 1/2 cup olive oil Combine garlic, egg, lemon juice, fresh herbs of your choice, salt and pepper in a food processor or blender and purée. Add the oil in a slow, steady stream and continue to process until the mixture has formed a thick emulsion. Yield: 2 sandwiches F May / June 2012
Taryn Oliver uses green cleaning products in her Wenatchee home.
Green Spring Cleaning Oliver uses Biokleen and Ecover products, as well as a homemade mixture of rubbing alcohol, vinegar and water.
t’s not to late to put some greening into your spring cleaning. Your body and your planet will be grateful. Why choose environmentallyfriendly cleaning? For local naturopathic doctor and health advocate Allegra Hart, it is a matter of health. “We want to be a clean society and
we have a tendency to get extreme with that. We are making our environment more toxic inside when we are cleaning up with toxic ingredients,” Hart says. According to Hart, the conventional cleaners many Americans use are much more damaging than the grit they are cleaning up. The effects of using such chemicals, she says, are long-lasting.
Story By M.K. Resk photos By kathryn Stevens
“The quality of air in the home can become much worse than the quality of air outside. That can often linger for weeks or months afterward,” she says. Many people link health issues with standard cleaners. The Environmental Protection Agency acknowledges that household cleaners may contain chemicals associated with eye, skin, respiratory irritation or other human health issues, and that cleaning products can also present environmental concerns. Taryn Oliver is a local homeowner who has changed her cleaning habits based on health and environmental factors. The Wenatchee native says she cleans naturally because it’s gentle on the body. The harsh chemicals she used before seeped into her skin and lungs, she says, and always left her skin feeling dry, chapped and itchy. Since switching to natural cleaners, she has noticed that her skin is softer and she experiences fewer headaches. “Everything in my life is cleaned
naturally — my clothes, bathroom, floors, kitchen, even myself,” Oliver says. “I use natural hygiene products. I treat my yard and soil with the same consideration. I don’t put anything out there I wouldn’t want to walk barefoot in,” she says. Oliver is extremely committed to her cause and recognizes that even if something is deemed “natural,” it can be processed in a toxic way. One tip she shares for personal hygiene is to choose a brand that is EU compliant. “The European Union treats ingredients and preservatives guilty until proven innocent, unlike the Food and Drug Administration, which needs tens of thousands of complaints to forbid anything,” she says. She also urges consumers to not be scared of prices. “A couple dollars more to ensure environmental responsibility is priceless,” she reasons. Oliver also has strong feelings about what is cleaned up in this clean-obsessed, anti-bacteria-wipe-
One of Oliver’s favorite green “products” is boiling water. She uses it to sterilize her sink and anything with grease involved.
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“Everything in my life is cleaned naturally — my clothes, bathroom, floors, kitchen, even myself,” says Taryn Oliver. using country. She thinks we should clean dirt, dust, stains and old food, but not bacteria. “Bacteria cover our surfaces, bodies, inside our bodies. They are there for a reason! The balance of species keeps us healthy. Unhealthiness occurs when one type is allowed to dominate, which will happen if you kill off everything else,” she says. Both women acknowledge how easy cleaning this way can be. Hart has converted both her home and doctor’s office to eco-friendly cleaning. She goes one step further by making most of the products that she uses to clean. “It doesn’t have to be complicated,” according to Hart. “It not only will save your health but also your pocketbooks. It is much cheaper to clean this way. It is very simple,” she says. Oliver uses a combination of homemade and store-bought cleaning agents. She has tried several products and brands and has her preferences but says she hasn’t come across a 24
May / June 2012
disappointing product. Most of her choices are based on her beliefs about company responsibility and ingredients. Hart encourages everyone to make their own “all-purpose” cleaning products. Using general cleaners, she says, keeps people from getting overwhelmed with too many specialized products. Effective cleaners can be made using common household ingredients like baking soda and vinegar. She says anyone can clean their house safely, effectively and inexpensively this way. If making your own products still seems daunting, quality brands like Oliver’s favorites, Biokleen and Seventh Generation, are available at local grocery stores. Specialized product lines like Watkins Natural Home Care and Caldrea are carried at natural food and culinary stores throughout the region. Or, if you’d rather someone else do the dirty work, call Cashmere’s Calen Williams of Naturally Inspired Cleaning.
All Purpose Cleaner Courtesy of Allegra Hart, naturopathic doctor ½ teaspoon washing soda 2 teaspoons borax ½ teaspoon liquid soap 2 cups hot water Place washing soda, borax, and liquid soap in your spray bottle and pour hot water over the mix. Shake well and label the bottle. This will store for a long time.
For useful recipes and tips, see Hart’s website, naturaeclinic.com, or attend one of her popular upcoming workshops through Wenatchee Valley College’s Community Education series. (Call 682-6900 for details). Resources can also be obtained on the Environmental Protection Agency’s website: epa.gov. F
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AND ALL OF NORTH CENTRAL WASHINGTON
Foothills Magazine is aiming to build the region’s best meal — appetizer, salad, entrée and dessert. We’re asking restaurant owners and managers in the Wenatchee, East Wenatchee, Chelan, Manson, Cashmere and Leavenworth areas to submit by email their entries in any of the four categories. Restaurants can submit one item per category. Entries must be regular menu items. Foothills will send a team of three food judges to rate entries based on a 50-point Iron Chef criteria — overall taste 20 points, creativity and uniqueness of ingredients 20 points and presentation/appearance 10 points. Top picks will be featured in a Dream Meal story in an upcoming Foothills issue. Cost: No entry fee. Only cost to restaurants is providing submitted items to three judges at no cost. Judges will identify themselves when they order.
To enter, email email@example.com. Entry deadline is May 10.
Have questions? Call Foothills editor Marco Martinez at 664-7149 or email firstname.lastname@example.org. WENATCHEE LEAVENWORTH
CHELAN AND ALL OF NORTH CENTRAL WASHINGTON
WENATCHEE LEAVENWORTH CHELAN AND ALL OF NORTH CENTRAL WASHINGTON
OOTHILLS November- December 2011
GET CRACKIN’ Holiday gift guide inside
Fashion Statement Searching for the local look
More Bread Recipes
Inside Sending a message
from Local Baking Instructors
Saint Laurent Winery is hitting its stride
Wine + Music
Fairway to heaven
A Natural Pairing
Golf course real estate shows signs of thawing April -May 2011
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Story By dee Riggs photos By don Seabrook
Bloom With A View Leavenworth woman enjoys 500-plus tulips in her garden
onnie Wescott’s garden puts on a big show every spring. The Leavenworth woman has planted more than 500 tulips around the Titus Road home she shares with her husband, Peter. “Of all the plants in our garden, the tulips seem the most alive. They change every day as they’re waking and blooming.” When the Wescotts moved to Leavenworth Connie Wescott in 2005 from Temple of Beauty is Ballard, Connie Wescott’s favorite planted 300 tulips tulip. that first fall. Since then, she’s filled in with a couple hundred more. Connie got hooked on tulips in the mid-1980s when she began photographing them professionally in
May / June 2012
Connie Westcott grows tulips at her home in Leavenworth. the commercial gardens in the Skagit Valley. She loves all colors but her favorites come in hues of coral. Her favorite is Temple Of Beauty, followed by Ad Rem, Menton and Salmon Parrot. She plants the bulbs in clumps of about 10 bulbs, about 2 inches apart. That gives her big splashes of color in the garden. Deer also favor the tulips, she said. Since she began spraying a natural
product called Liquid Fence Deer and Rabbit Repellent on the plants, they enjoy them from a distance. Connie suggests that anyone interested in growing tulips visit the Skagit Valley in April. She likes two commercial gardens in particular: Roozengaarde (tulips.com) and Tulip Town (tuliptown.com). She buys all her bulbs from these growers, planning out next year’s selection as she tours the gardens. F
Shadows along the garden’s footpath.
An ant investigates.
“Of all the plants in our garden, the tulips seem the most alive.” May / June 2012
By cal Fitzsimmons
Texting... Darci Waterman
Darci (Henke) Waterman, 1985 Apple Blossom Festival queen and current festival administrator
arci Waterman is administrator of the Washington State Apple Blossom Festival. This is her 18th year organizing Wenatchee’s biggest annual event. A graduate of Eastmont High School, she also was the 1985 Apple Blossom Queen (Darci Henke). The festival runs April 26-May 6 this year but is a year-round planning effort by Waterman, her staff and hundreds of volunteers. This interview was done entirely by text message as Waterman was in the thick of this year’s festival planning.
With 18 years of running the festival, is it second nature to you now? I’m guessing you hardly have to work at it. Right? Yes, it is definitely second nature. We have great committees and volunteers that make it much easier for staff.
Having been queen in 1985, do you have tips for girls who would like to be royalty? Big, poofy hair maybe? Big likely isn’t the “style” now ... but I must say I did go through cans of Aqua Net back in the day. My advice is to always be yourself and to appreciate your reign and this amazing community.
May / June 2012
ill be fired. research staff w st va y m on ne Someo t these days? you listen to mos do ic us m of What kind usician? Favorite band, m
Can you remember or gu ess the top grossing movie of 1985?
Kenny Love, love, love untry girl. co Chesney. I am a
Purple Rain? Or Risky Busin ess?
Nice effort, but Back to the Future. People are setting up chairs for the par ade earlier each year. Is it getting out of hand? Oh shoot. I so should hav e known that. As for the cha irs, I know the tradition annoys some, bu t I always tell people it’s on ly for a few weeks.
g to do? ival-related thin st fe nno e rit vo What’s your fa e boys out with my thre I enjoy hanging very a eir activities. I am and going to th ha to ve I am very lucky proud Mommy. school and d since middle friends I have ha love my together. I also I enjoy our times ok. yes, read the bo book club, and your kids an the births of ers Did you really pl r of my research ival or is anothe around the fest getting fired?
Fine, I’ll unload my sectio nal and ottomans today. If someone described you as bossy would you disagr ee or tell them to go pick up 100 more bag s of ice? My staff is laughing right
now! No. Go get the 100 bags of ice!
You allow them to laugh? Anyway, with the festival more family friendly these days, is there anything you miss abo ut the rowdier times? We laugh a lot! That’s what keeps us sane. I grew up with the rowdier times. Lots of gre at times. But it got out of han d in the ‘90s and I don’t miss that.
Hmm. So, Apple Blossom royalty are told to avoid Faceboo k and such. What was it in your day? Walkmans and leg warm ers? Actually they are able to hav e Facebook. I think about that often. I was on the phone constantly. I would fall asl eep talking on it. I wasn’t much of a Walkman girl, more boom
ey all Yep! Although th ey were arrived early! Th June supposed to be ay babies, M e babies but ar . They will May 2, 20 and 30 . be 16, 13 and 10
Apple Blossom Festival 2008
during s or so pregnant So, eight month dressed as . Have you ever the festival. Wow loween? a queen for Hal nant during the Yes, being preg the resting. Nope on festival was inte ’ kids dress ds en fri d I have ha Halloween, but the Youth loween and for al H r fo e m as up t. funny and swee Parade. Kind of . What’s akes you an icon That officially m ple Blossom? e thing about Ap rit vo fa e on ur yo
vorites. I have lots of fa of course. I love pageant, vorite But my most fa g of the in is the beginn hen the w Grand Parade nd goes first marching ba I cry every time. down the route.
Story By Pat Welch and Don Seabrook photos By don Seabrook
Is Your Game
Tough Enough? This course may have golfers second-guessing themselves Introduction by Gary Jasinek
are are the golfers who would like to see their game made more difficult. No one petitions to make the cups narrower, the greens steeper, the fairways longer or the rough deeper. Even so, every golfer likes to brag. And the rights to do so are often secured after the deeply satisfying experience of parring — or maybe even birdieing — any course’s most difficult hole. These are the holes where club 30
May / June 2012
Chris Day of Kennewick hits a shot from the sand that fronts the ninth green at Higlander Golf Club in East Wenatchee, one of the hardest holes in NCW. selection is like choosing Foothills asked 31-year your weapon for a duel, and golf pro Pat Welch to create stepping onto the tee calls for a this list of the hardest holes blindfold and a cigarette, and a in NCW (see map on Pages few last words. 32-33). Almost every course Every course has one, or in the region is represented, maybe two, of these holes. and Welch came up with a Which invites a what-if. standard par-72 track that plays What if there were a course a very long 7,371 yards. (For Pat Welch, consisting entirely of the most comparison, the U.S. Open golf pro difficult holes from every Torrey Pines South Course near nine or eighteen in North Central San Diego plays 7,628 yards from the Washington? We decided to make this black tees.) dream a reality, sort of. Every scorecard has a handicap
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2012 Green Fees 9 Holes 18 Holes Weekday $15 * Weekday $25 * Weekend $19* Weekend $30 * Twilight Rate 18 Holes with Cart 7 days a week $25 * *Tax Not Included Play the most challenging executive course in Washington
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8 Highlander Golf Course, Hole 9, Par 3, 178 yards
holes in NCW
Wenatchee Golf & Country Club, Hole 11, Par 4, 443 yards Desert Canyon Golf Resort (Orondo), Hole 15 (Hole 6 Desert), Par 5, 690 yards
Colockum Ridge Golf Course (Quincy), Hole 15, Par 4, 438 yards
Rock Island Golf Course, Hole 14, Par 3, 225 yards
Alta Lake Golf Resort (Pateros), Hole 1, Par 5, 543 yards
5 Lakeview Country Club (Ephrata), Hole 3, Par 4, 425 yards
2 Map By jared Johnson and Don Seabrook
Lakewoods Golf Course (Bridgeport), Hole 9, Par 4, 378 yards
Vic Meyerâ€™s (Sun Lakes Resort) Hole 3, Par 4, 375 yards
Okanogan Valley Golf Club (Omak), Hole 5, Par 4, 439 yards
Leavenworth Golf Club, Hole 6, Par 4, 384 yards
Three Lakes Golf Course, Hole 7, Par 3, 158 yards
18 Bear Mountain Ranch Golf Course (Chelan), Hole 18, Par 5, 680 yards
Club hou se
Bear Creek Golf Course (Winthrop), Hole 5, Par 4, 419 yards
Lake Chelan Golf Course, Hole 3, Par 4, 400 yards
12 Mount Cashmere Golf Course, Hole 4, Par 3, 206 yards
Oroville Golf Course, Hole 5, Par 4, 388 yards
Kahler Glen Golf Course (Leavenworth), Hole 9, Par 5, 600 yards
rating that assigns a numerical value to each hole, the most difficult with the lowest numbers. In building this course, Welch, who spent 19 years as the pro at Wenatchee Golf & Country Club, kept an eye on that factor, but added his own take based on the feel of each hole, the way they play. Asked whether he had birdied every one of the holes, Welch, who currently carries a 3 or 4 handicap, said, “If I’d birdied all of them, I’d be on the tour now.” Still, while these holes may be challenging, Welch likes them all. He was hard-pressed to select a favorite. “There are a half-dozen, maybe a dozen, that I really like. The par-5 at Desert Canyon, No. 18 at Bear Mountain. No. 14 at Rock Island. Leavenworth’s because of the tree lines … I could go on and on. Mostly, I just like the serenity of being on a golf course.” We wonder if he’d say that if he was playing the crazy-hard course his selections here describe.
Front Nine – Par 36 – 3,697 yards
Vic Meyer’s (Sun Lakes Resort) Hole 3, Par 4, 375 yards
Uphill hole that gets steeper as you get closer to the green. Placement on the green for your second shot is very important because there’s about a seven-foot elevation change on the green, with two levels front to back.
Lakewoods Golf Course (Bridgeport), Hole 9, Par 4, 378 yards
This is a nice dogleg left with the river on the left. What makes this unique is the rock outcroppings in the fairway. The green slopes to the left to the Columbia River. Fun hole.
Alta Lake Golf Resort (Pateros), Hole 1, Par 5, 543 yards
Straightaway hole with the last 130 yards up a large hill roughly 60 feet high. The driving area is tree lined on both sides but with enough room to fit your shot in the fairway. The fun begins with the second shot. You must move the ball around a small grove of trees in the right center of the 34
May / June 2012
It’s a long carry over water at the fifth hole at Rock Island Golf Course. fairway. The approach is uphill to a two-level green (pick the right club).
Colockum Ridge Golf Course (Quincy), Hole 15, Par 4, 438 yards
Dogleg right. In-course out of bounds to the right and out of bounds and the road to the left. You want to play your tee shot
toward the bull’s-eye in the fairway. The approach to the green is tricky. The green is very narrow, adding to the difficulty.
Rock Island Golf Course, Hole 14, Par 3, 225 yards
This is a solid three par over water. The encroachment on the right is something to
think about. If you miss the green, bail out left. This is a very nice hole.
over the canyon. If the pin is in the back, leave it alone.
Lakeview Country Club (Ephrata), Hole 3, Par 4, 425 yards
This hole is a dogleg right where you must resist the temptation to cut the corner. The out of bounds to the right and the overhanging trees seem to reach out and grab your ball. Left center will leave you with a nice angle for the approach to the green.
This hole doesn’t end until the ball comes to rest in the bottom of the hole. With the fairway slope, the longer hitters will want to play the ball to the right center and an average hitter should aim to the left center of the fairway. The approach shot is to a sloping green to the right; play the ball to the front left and let the ball run toward the hole. Good Luck.
Desert Canyon Golf Resort (Orondo), Hole 15 (Hole 6 Desert), Par 5, 690 yards
I have never played a hole that drops this much. From the tee you can see to Mission Ridge. This may be one of the best views ever. The best spot for your drive is in the middle. Sounds simple but with that much drop, there is a lot of hang time. A straight drive sets up the hole. Your second shot should favor the left side of the fairway to avoid the tree near the green (if you miss, be sure to miss right). This will leave a straight-in shot to the green. Forget the score, enjoy the view.
Wenatchee Golf & Country Club, Hole 11, Par 4, 443 yards
Back Nine – Par 36 – 3,674 yards One of the hazards at Desert Canyon.
Highlander Golf Course, Hole 9, Par 3, 178 yards
Another spectacular view, which will at least help distract you from the pain of hitting your ball off the cliff. Your best play here is to shoot for the center of the green no matter where the pin is located. The first objective is to hit enough club, get the ball
Creek Golf Course (Winthrop), 10 Bear Hole 5, Par 4, 419 yards
A straight-away drive off an elevated tee to a panoramic view of the surrounding area and tee shot. This hole finishes off to a rear-sloping green fronted by a depression.
Oroville Golf Course, Hole 5, Par 4, 388 yards
This is a visually difficult hole — dogleg left, narrow fairway and large overhanging
Hidden among the tall pines in East Wenatchee • Championship Golf Course • Driving Range and Practice Facility • Pro Shop • Great Views • Pool • Great Food • Family Events • Year round card games; Poker, Bridge, Mah-jong, etc.
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Special Membership Promotions!! Experience great friends, great food and exclusive member events at WG&CC. Golf and Social Memberships available. Wenatchee Golf & Country Club 1600 Country Club Drive East Wenatchee, WA 98802 (509) 884-7105 www.wenatcheegolfclub.org May / June 2012
trees. The best way to play this hole is a drawing 3-wood off the tee to an elevated green. On your approach, the green is elevated and runs to the left, so play your shot somewhat to the right of the hole. Cashmere Golf Course, 12 Mount Hole 4, Par 3, 206 yards
Before you tee off, look behind you and check the view. This is a long, uphill tee shot to a smallish green that is not visible from the tee. To the right, the severe side slope means KEEP IT LEFT. Glen Golf Course (Leaven13 Kahler worth), Hole 9, Par 5, 600 yards
Strong three-shot hole with wide driving area. Teeing off from high above, hit your drive toward or slightly left of the pond in the distance. The second shot is the key play. It’s a tight landing area with bunkers on the right and trees on the left; there’s not much reason to go for the green unless you are behind in your game. The third shot to a narrow green can be tricky, so beware. Chelan Golf Course, 14 Lake Hole 3, Par 4, 400 yards
Dogleg right moving uphill to a mounded green that is very difficult to judge the proper distance. On the drive, you need to hit the ball far enough to avoid the trees on the right, leaving your uphill approach to the green. Trying to keep the ball below the hole is very important to attack the hole. Lakes Golf Course, 15 Three Hole 7, Par 3, 158 yards
A heart-in-your-throat challenge hole. Great views. Although the hole is not long, so much impacts how you play the tee shot — wind, elevation change, slope of the green, your mind and maybe who you are playing with. Oh yes, don’t go left. If you like horror movies, you will love this hole. Golf Club, 16 Leavenworth Hole 6, Par 4, 384 yards
A picturesque hole, with tall fir trees on the left, Wenatchee River looming on the right and salmon jumping in the fall. With that in mind, you need to drive the ball as far right as possible in the fairway to get a better look at the hole. The green is a tough landing area; get it close and move to the next hole. 36
May / June 2012
The fifth hole at Sunserra borders a pond on one side and scrub land on the other.
Okanogan Valley Golf Club (Omak), Hole 5, Par 4, 439 yards
This is a strong hole, dogleg right with a water ditch running around and through it. The approach to the green is narrow with a couple of bunkers on each side. A par is a happy score. Mountain Ranch Golf Course 18 Bear (Chelan), Hole 18, Par 5, 680 yards
This hole is one of the longest and best 5 pars you will ever play. There is a great view of Lake Chelan on the left and the clubhouse in the background. There is no chance to reach the green in two shots, so keep your drive toward the right side of the fairway. Your second shot should be left of center to set up for your approach. The green has a slight slope to the left; try to keep the ball below the hole for an aggressive putt.
With a shot over the Wenatchee River from the tees and the river bordering the right side of the sixth hole at Leavenworth Golf Course, any drive that comes up short or an unintended fade or slice may cost you a ball — and a stroke.
Lake Chelan Golf Course Rentals Available Full Service Restaurant For Tee Times Call 800-246-5361
Mt. Cashmere Golf Course
Warm-Up Hole Crescent Bar Golf Course Hole 8, Par 4, 414 yards
Straight-away hole, with trees on the left to a narrow undulating green. A par on this hole will always bring a smile to your face.
To Settle Ties Sunserra Golf Course (Crescent Bar), Hole 5, Par 3, 135 yards
This hole stands out and above all the other three pars on this course. It’s slightly uphill with a mound near the front left on the green to block your view.
Unlike any other! Beautiful view of the Valley & the Enchantments
2 for 1 Tuesdays & Wednesdays Carts available to rent Driving range
Putting green Gift Certificates Available
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Check out these par-3 courses for a boost in your game
ear Doctor Duckhook: I’m a bogie golfer who’s dying to break 80, but never have. I’ve tried everything, and you’re my last hope. What can I do? Signed, Darrell Duffer 38
May / June 2012
Dear Darrell: Well, let’s assume you’ve taken a few dozen lessons, played hundreds of rounds and spent half your 401(k) on a swing alignment stick, golf ball sweetspot finder, Perfect Plane putting aid, indoor/outdoor Swing Groover, Tour Striker swing trainer, Callaway Impact
Bag and practice pod alignment aid, and your game still stinks. Here’s what you do to break 80 for 18 holes: a) Stop playing after 14. b) Play two nine-hole rounds at a par27 course. Since it can be a long trudge back to
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the clubhouse from the 14th green, I’d suggest the second option. Around here, that leaves you with two choices, Sunserra Golf Club in Crescent Bar and Oasis Golf Course in Ephrata. Both nine-hole courses have total yardages that roughly equal
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Oasis RV Park and Golf is a casual course — shirt and shoes are not required.
A sampling of Sunserra includes large, undulating greens, 14 sand traps, longish rough, and the distracting views. 40
May / June 2012
the combined length of a couple of normal par-5s, and most golfers won’t need much more than an 8-iron to reach the green on the longest holes. But that doesn’t mean par-27 courses are pushovers. Even the pros struggle to beat par on short holes. Last year, only four PGA tour players averaged below par on the par-3s they played. By contrast, all 187 pros were under par on the par-5s. Still, to those of us for whom the driver is just something you use to go even farther astray, it’s a welcome relief to stand on every tee with a short iron in your hand. It’s as if your drive already miraculously ended up in the middle of the fairway on every single hole.
In fact, that’s how Sunserra’s promotional material describes the course: “Every hole at this nine-hole, par-3 course plays like the approach shot at a PGA tour event.” Asked what, exactly, was meant by that, Sunserra pro shop manager Richard Gross pointed to some of the course’s challenges. Large, undulating greens. Fourteen sand traps. Longish rough. And also, the distracting views of a nearby large body of water — the Columbia River. For additional spice, a pond presents a lateral water hazard on the 130-yard No. 4. In all, the 1,205-yard (from the white tees) course offers five holes of 140 yards or longer, and none shorter than the 100-yard No. 7.
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Greens fees at Sunserra have dropped this year, to $10 weekdays, $12 weekends. If you want to loop the track twice, it’s an additional five bucks. You’ll find similar rates 24 miles east of Sunserra where the Oasis Golf Course provides a casual atmosphere and a centerpiece for the Oasis RV Park at the edge of Ephrata. Ten bucks for nine holes, and for an additional five, you can play all day long. If you don’t see the point of snooty courses where T-shirts and jeans are
“People play barefoot all the time,” says Oasis owner Craig Breznikar
sniffed at, if not outright banned, the Oasis is your golf destination. No shirt? No shoes? No problem, says Oasis owner/operator Craig Breznikar. “People play barefoot all the time,” he said. Maybe sans shoes they have an easier time fishing their golf balls out of the pond that fronts the 110-yard No. 2, one of only five holes on the course longer than a football field. The longest, 145-yard No. 5, is not the most difficult, though, Breznikar said. That would be No. 7, where your tee shot
has to go 135 yards over, or through, a large tree that guards the green. Play at the Oasis is busiest in summer, when campers fill the RV park as well as the golf course. But everyone, Breznikar said, is welcome, even if you don’t have a Winnebago. The relaxed approach might make the Oasis a great place for beginners who are daunted by regulation courses to play their first “formal” round of golf. Or, for duffers like you, Darrell, it might the best shot you have at breaking 80.
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Story By dee riggs photos By kathryn Stevens
Living in Paradise ‘If I were to imagine the Garden of Eden, this would be it’
here’s no doubt that Stephanie Fuller loves her house. “When it’s warm, I sit out on the deck and have coffee in the morning and look uplake,” she said. “You have the mountains and the lake and the sky, and, if I were to imagine the Garden of Eden, this would be it.” The view is indeed grand. The house that Stephanie shares with her husband, Orchardists Stephanie and Ray, and teenage Ray Fuller say there is nothing daughter, Johanna, extravagant about their log home near Chelan. They share sits at the base of Stormy Mountain, the home with their teenage off of Navarre daughter and a small army of Coulee Road near pets that include two dogs, a Lake Chelan. tortoise, a hamster and fish. Ray built the log house over a five-year period, finishing it in 1990. It’s on land he grew up on. Ray’s late parents bought the property in 1962 and lived on the land for years in a house that has since been torn down. Ray built the house out of ponderosa pine that he logged off the property. 42
May / June 2012
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The sun room, with a heated slate floor, is a favorite hang-out for the Fuller’s Rhodesian ridgeback, Cooper.
The newly renovated kitchen features granite countertops and a gas range.
The view from Ray’s open-air office includes Lake Chelan. 44
May / June 2012
Wood is the dominant theme inside the log home. Above, the entrance to the sun room. At left, the custom front door reflects the home’s natural surrounding. At right, this exterior view highlights Ray’s craftsmanship.
The home, nestled among the trees. The home gives him “a sense of home and belonging,” Ray said. The couple, both orchardists, say the house is well lived in. “There’s nothing froufrou about it,” Stephanie said. “I hired a decorator a few years ago and I told her, “Don’t try to sell me any $100 vases because they’ll just get broken.” That’s primarily because of the large, tail-waging dogs that have free reign inside. There’s Cooper the Rhodesian ridgeback and Brunner the chocolate lab. Occasionally having free-rein, at least in the sun-room which has a heated slate floor, is Sebastian the Russian tortoise. Hamilton the hamster mostly stays in his cage. Fish in a large tank in the living room stay put. In recent years, the Fullers have remodeled the kitchen, adding granite countertops; they converted a basement bedroom into a wine cellar; and they built a sun room off the kitchen. It covers up what used to be an outdoor patio. With a wood fireplace, a large-screen TV and leather couches, it is the most lived in room in the house, Stephanie said. They keep the windows, located on three sides and the roof, open during the cooler months but cover the roof with canvas during the summer. “Just to have the light is really nice because, even on this gray day, it’s very light in here,” she said. “We just love it in here.” In the future, Stephanie said, she’d like to remodel the bathrooms and maybe install a water feature outside the sun room. “I like the natural elements of rock, wood, granite and water,” she said. “I think they would all go together really well.” F
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Story By Steve Maher photos By Mike Bonnicksen
Artist Lindsay Breidenthal’s work is mostly nontraditional, at least from a local perspective, where many artists focus on the region’s abundant outdoor beauty. Breidenthal works out of a studio at her Wenatchee home.
Portrait of an Emerging Artist Y “Topher” by Lindsay Breidenthal, 34X24, acrylic on canvas 46
May / June 2012
ou’re struck by the vivid colors in Lindsay Breidenthal’s paintings. You can’t help looking. You hone in on the faces of the people in their various shades and emotional states, and on the objects these subjects embrace — a flower in the hand, a tree branch over the shoulder. And then something happens you
didn’t expect. The people become more familiar to the eye, as if they could be standing or sitting within arm’s reach. The background scenes sharpen, like you’re standing smack in the middle of the Wenatchee-area mountains. Or you spot the surreal — a couch, say, in a woody glen, or patterns transcending object and thin air.
“A lot of what I do is not traditional. It’s out of the comfort zone.” For the Wenatchee Valley and much of Central Washington, Breidenthal is a bit of an anomaly. She is a relatively young artist — 36 years old — and she forsakes painting the landscapes and western scenes that many local collectors are known to gravitate toward. “A lot of what I do is not traditional. It’s out of the comfort zone,” Breidenthal says. “It is impressionistic. That’s what it is,” says Jan Theriault, president of the Two Rivers Art Gallery in downtown Wenatchee. “She is a very talented artist. And she’s just emerging.” Breidenthal points to such influences as Japanese woodblock printing, the Arts and Crafts Movement (1860-1910), as well as individual Imogen Cunningham, Georgia O’Keeffe and Chloe Early. The Wenatchee painter also figuratively points to the ground — as in her old stomping grounds. Breidenthal, the daughter of longtime residents Milt and Jan Herman, grew up in the No. 1 Canyon area — “at the toe of the foothills,” she says — with an outdoor mecca as her playground. “We’d go play on the hills all day long,” she says. “I was a kid who could entertain herself for hours. Your imagination just has so much room to grow.” And from that came not only a strong sense of creativity but also an appreciation for the light and flora enveloping the east slopes of the Cascades.
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“Three Birds” 24X18, mixed media on paper
“Jamie, Clarkie, and whitebark” 10X30, oil on canvas
“Bob” 3X4, oil on canvas
“Lesley’s Lounge” 28X36, oil on canvas Works by Lindsay Breidenthal 48
May / June 2012
“Matt & Blue” 16X20, oil on canvas
“We have so much sun here,” says Breidenthal, who graduated from Wenatchee High School in 1994 and from Central Washington University in 2002. “We get the benefit of all the different types of light during the day and through the seasons — light filtered through trees, clouds, even smoke.”
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Breidenthal mixes paints on her palette. Breidenthal drew as a child and into her high school years, but success — in the form of commissioned pieces, murals inside homes, exhibits and awards — didn’t emerge until after she entered CWU. It was then that she discovered oils and acrylics, began working in a large studio with plenty of interaction with other artists, and took a class by professor Cindy Krieble, which left a lasting mark. “She had great talks and slide shows on all these great artists and she would get down to technique in great detail. It was just great technical information, and she was a big color fan,” says Breidenthal. “I’m sure you’ve seen (the paintings by Wenatchee artist) Jan Cook Mack, people who really understand color. She was one of those. She just liked to trip out on color.” Breidenthal’s first exhibits came in 1998 when she participated in juried shows in Ellensburg and Yakima. Since then, her art has appeared in Seattle, Bellingham and the Methow, and at such local spots as the Wenatchee Valley Museum & Cultural Center, Two Rivers Gallery, St. Laurent Winery and Caffè Mela. Her studio, a former sitting porch in a 95-year-old house, is mostly given over
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“My Grandmother’s Nation” 24x18”, mixed media on canvas
“Charles and Marge” 36X24, oil on canvas
“Aspen Gold” 18X42, oil on canvas
“River Dammed” 30X36, oil on canvas Works by Lindsay Breidenthal
“Sylvia” 24X30, oil on board 50
May / June 2012
Lindsay Breidenthal will be exhibiting her paintings at these Wenatchee businesses: April: Lemolo Cafe, 114 N. Wenatchee Ave. July and August: Caffè Mela, 17 N. Wenatchee Ave. For more on Breidenthal and her artwork, visit her website, artbylindsay.com. Or follow her on Facebook: facebook.com/ pages/Artbylindsay/107490792666426
to blank canvases, works in progress, paints, brushes, rags and tools. But in a corner sit pine saplings her husband, Matt, is growing in containers. Family photos are present. So is music. When she is busy creating, Breidenthal uses acrylics to sketch out a scene or face. She’ll frequently add paper to develop texture. Sometimes it’s just oil on canvas. Frequently, she splashes the paint around and has some fun. “As soon as I see something recognizable or that I like, I’ll bring that out,” she says. On one wall hangs a commissioned portrait of a young Mission Ridge skier. Peering at the painting, the kid’s face could be a photo. Remove his face and you know you’re skiing the Ridge. In another portrait — Breidenthal’s interpretation of Sylvia Plath — the famed author and poet stands next to a fence, blond hair approaching her shoulders. You can’t quite make eye contact with her under the tip of a hat. “She wrote honestly,” says Breidenthal. “But she had a passionate, dark side and was trapped by convention.” In a third painting, a Clark’s Nutcracker, having come from the branches of a white bark pine, perches playfully atop the head of local forestry technician and friend Jamie Cannon. There is symmetry at work here. The bird depends on the tree for food; the tree relies on the Forest Service to protect its shrinking habitat. “There is a wonderful sense of atmosphere about them,” says Bill Rietveldt, exhibits curator at the Wenatchee Valley Museum & Cultural Center, of Breidenthal’s works.
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Lindsay Breidenthal counts artists Imogen Cunningham, Georgia O’Keeffe and Chloe Early as among her painting influences.
Science, art, and the surreal Breidenthal’s paintings have long connected science with art. Her childhood has played a role in that. So have the 13 seasons she has worked for the Forest Service since high school — as a field technician on projects ranging from botany and fish surveys to wolf telemetry and silviculture. At CWU, she studied both fine arts and botany. Her husband, whom she married in 2006, is an archaeologist. “If I have trees or flowers in my painting, they have to be right,” she says. She’ll also interrupt a viewer’s association with the familiar. A prime example: The aforementioned couch positioned in the middle of the woods. Her message is this: It’s OK, even
good, for bicyclists, climbers, kayakers and others to soak in their surroundings while on trails, mountains and rivers. You don’t have to be in a rush. “Make yourself at home,” says Breidenthal, who hikes, skis and swims herself. “I don’t see people slowing down enough. You can slow down out there.” That’s something Breidenthal has known since she was a kid. “We used to make maps, treasure maps, and spend countless hours out there,” she recalls of her upbringing in the Wenatchee foothills. “Every little canyon, every little draw, has something interesting in it. You find it when you’re a kid.” Just as Breidenthal has found it as an adult. As an artist. You can’t help looking. F
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Story By Rick Steigmeyer photos By Kathryn Stevens
Charlie and MaryAnn McKee, owners of Wedge Mountain Winery in Peshastin, stand outside “the cave.” It’s where they used to have their tasting room, but they now use the space to store their wine.
Charlie’s Stash Wedge Mountain’s award-winning winemaker has small winery with big reputation
May / June 2012
harlie and MaryAnn McKee bottled little more than 130 cases of wine in 2001, when their Wedge Mountain Winery was licensed as one of the Wenatchee Valley’s first wineries. A dozen successful years have passed and the Dryden couple are still bottling only between 1,000 and 1,500 cases of wine, mostly luscious red blends and varietals with small selections of whites and
decadent dessert wines. It’s a tiny speck in the rapidly expanding world of wine. But it’s a very tasty speck indeed. As when they started their commercial winery, Charlie and MaryAnn continue to do everything themselves, from growing a portion of their grapes in their Stony Hill Vineyard to serving and selling the wine at the tasting room in their new straw bale construction winery. A few close
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Charlie seals a cap with the winery’s “high-tech” steam machine (a tea kettle on an electric burner) at the Wedge Mountain production facility. The facility is a combination of state-of-the-art and practical. friends usually come over to help with the actual bottling. The long list of awards for Charlie’s wines is impressive, but the McKees have no plans to grow larger or become anything other than the small, familyrun winery that Wedge Mountain has always been. A Wedge Mountain Reserve Cabernet Sauvignon — nicknamed “Charlie’s Stash” — won double gold at the 2011 Seattle Wine Awards. The winery’s selection of a dozen wines has also garnered gold at the San Francisco Chronicle, American Wine Society and Indy International wine competitions, among others. Also, Wedge Mountain’s 2007 Cabernet Franc earned a gold in the 2011 North Central Washington Wine Awards. “I truly wouldn’t want the numbers of people some wineries get. We really enjoy the one-on-one relationships we have with our customers,” said MaryAnn about the steady stream of returning clients who enjoy the drive through rolling pear and apple orchards
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Wedge Mountain Winery’s wine racks are full in their tasting room. to their tasting room. Signs guide the way. “People think it’s a real coup when they find us,” she said with a laugh. It does take a little effort, but it’s a worthwhile one for those who want the full experience. Five miles from Leavenworth, 17 miles from Wenatchee, the winery is actually only a few minutes off Highway 2. You have to drive down a long dirt driveway through pear orchards — spectacular in April when the trees are in full bloom — to get to the McKee’s Riverbend 54
May / June 2012
Ranch. They grow pears and apples and raise horses along with the 4-acre vineyard and winery near the banks of the Wenatchee River. Part of the charm of visiting the winery is being able to tour the 20-acre property and get a full understanding of the vine-to-wine process. The winery charges $5 for tastings. “Sometimes we’ll pile hay bales on a trailer behind the tractor and pull visitors through the orchard,” she said. Sometimes Charlie will build a fire in
the wood-fired outdoor pizza oven and post a notice on the winery’s Facebook page letting visitors know to bring a take-’n’-bake pizza. Picnic tables are placed around the tasting room and barrel cellar with a view of the river and surrounding hills. Sometimes visitors will get to see Charlie working in the orchard. “We call him the ‘Winemaker in the Mist,’ ” MaryAnn laughed again at the individual tasks that fit the couple’s different personalities so well. “Charlie
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The Wenatchee River view from Wedge Mountain Winery. enjoys making the wine. I’m the social one so I enjoy meeting people and selling the wine.” Charlie fell in love with red wine and learned to make his own while stationed as a U.S. Marine NATO office guard in Naples, Italy in 1955-56. The local countrymen enjoyed his company and shared their wines. “I drank so much of their wine I told them they better teach me how to make my own,” he said. They did and Charlie became a dedicated amateur winemaker after his discharge from the Marines. His career as a hydroelectric engineer brought him to Washington in 1971 to work for Chelan County PUD on the Rocky Reach Dam. In 1976, he and MaryAnn purchased the orchard property where they still live. Charlie continued making his home wine using grapes he bought from vineyards in the Prosser area. Friends would tell him how much they enjoyed the wine. The McKees decided to put the wines to a test in 1998, entering a big amateur competition in Newport, Ore. They came back with two gold medals. “That’s when we knew we had 56
May / June 2012
Charlie walks out of the original production facility at Wedge Mountain Winery, where they made their wines. The building is approximately 100 square feet. The winery’s new production facility is 3,200 square feet. At right, Charlie holds a bottle of his wine prior to labeling it at the winery’s production facility. something good,” he said. Charlie started meeting with a group of local amateur winemakers around that time who would compare their wines and share their knowledge. He boned up on wine science with classes through the University of California at Davis and Walla Walla Community College wine programs. Nearly all of the members of
the local wine group eventually opened commercial wineries. The McKees were the second in the Wenatchee Valley to get a commercial license. They got their’s in May 2001, a few months after Warren and Julie Moyles started La Toscana Winery a couple miles away. Charlie said he started the winery as a way to supplement his retirement
income. The orchard had done that for several years, but due to a glut of fruit in mid-1990s, pears and apples were costing him money rather than bringing him income. Wedge Mountain Winery has worked out very well in that way, he said. Visitors who used to come to the McKee’s fruit stand started also buying wine. Increasing wine income was gradually put into equipment and more grapes purchased from some of the state’s best vineyards in the Red Mountain, Columbia Valley and Ancient Lakes growing areas. “We try to get really good grapes and let the grapes express themselves. We try to keep it simple and natural,” MaryAnn said. Charlie dug a wine cellar that became its first tasting room a decade ago. Now the cellar is used for barrel storage, where wine is aged in French and American oak from one to three years. A large, straw bale-constructed barn serves as the winery and tasting room, completed in 2010. It was built and appointed with accessories made by local craftsmen. The McKees sell 85 percent of their wine from the tasting room, the rest through local stores. Clearly, there are some people who don’t mind taking a drive in the country to find the hidden winery and Charlie’s stash of authentic wine. F Check out Wedge Mountain Winery’s website: wedgemountainwinery.com
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Upon further review
A taste of NCW wines with Barb Robertson
2009 Crayelle Riesling, $15
2010 Martin Scott Pinot Grigio, $14
Lemon blossom, passion fruit and pebbles waft from the glass. As I take my first sip, a vibrant acidity wakes up my saliva glands and cleanses the palate. This Riesling is not for those who only drink the soft, sweet style. I love the racy apricot, Granny Smith apple and mandarin orange flavors. The finish lingers and reminds me of summers of old when I would sit on the edge of the Wenatchee River and see how far I could skim stones across the water. The smell of the wet pebbles â€Ś ahhhhhh. The fresh acidity and long finish mean you can enjoy watching this wine develop for a few more years to come.
It is the end of February as I write, and this wine makes me yearn for summer. Apples and pears jump out of the glass. The palate is dry, but not bone dry, with fresh juicy Bartlett pear, Honeycrisp apple and mango flavors. There is also a surprising hint of white pepper in the background. I envision sitting on my deck with crab cakes, friends and a couple of bottles of this wine as we enjoy watching the sun set over the Enchantments. Life is good.
May / June 2012
2006 Wedge Mountain Winery Red Mountain Reserve, $80 Charlie McKee has let the Red Mountain fruit shine in this lovely bottling. Black cherry, wild berries and licorice aromas lead into a fruit-packed palate. Bright cherry and marionberry are at the forefront with pencil shavings, savory herbs and chocolate nibs leading us out. The acidity is refreshing, and the tannin is integrated, creating a nice balance that plays nice with food. Try it with prime rib or a New York strip steak with wine demi-glaze and buttery garlic-mashed potatoes. No wonder this is Charlieâ€™s Stash.
Enter your wines!
To qualify for your wine(s) to be judged in this event, your winery must be located within Chelan, Douglas, Grant or Okanogan counties. Wine entry forms will be mailed to your winery.
Barb Robertson bio City: Wenatchee Profession: Restaurateur and account manager for Sysco food service Credentials: Earned advanced certification through Londonbased Wine and Spirit Education Trust; currently working toward higher-level diploma through WSET. Earned degree in marketing from Central Washington University. Owned The Wine Bin retail shop in Wenatchee for five years. Has worked in the Northwest wine industry more than 10 years, including distribution, sales, production and marketing. Judged the 2011 North Central Washington Wine Awards. If you are a North Central Washington winery and would like to submit wines for review by Barb Robertson, drop a bottle of each wine to The Wenatchee World, Attn: Foothills review, 14 N. Mission St., Wenatchee. Feel free to submit wines whenever they are released. Wineries also are encouraged to send pre-released wines as long as we are receiving the bottling that will go to the public (no barrel samples), and the wines will be available when the next issue of the magazine is published.
Please deliver three bottles of each wine submitted for judging to: Attn: NCW Wine Awards 14 N. Mission St. Wenatchee, WA 98801
in conjunction with
Special thanks to the following community partners whose sponsorshi p has made the NCW Wine Awards possible:
Each type of wine submitted for judging must have a corresponding wine submission form. Wines and submission forms must be delivered by June 8.
Reasonable Racks will store wines in a temperature- and humiditycontrolled cellar between delivery and judging.
Questions? Email email@example.com
! g n i r p S e Celebrat Wenatchee Valley Wine Tasting Room and Visitors Center
Taste the flavor of the area! Sample wines from over 12 local wineries. Open Monday-Saturday, Noon â€“ 5 p.m. 5 S. Wenatchee Ave., Wenatchee www.wenatcheevalley.org
$2.00 Wine Tasting Regularly $4.00
Must be 21 years of age or older and have ID available. Offer good through May 31, 2012
May / June 2012
Lisa Bergman, Kathy and Wilfred Woods, and Jane Hensel. Conductor of the Wenatchee Valley
Arlene Wagner, left, and Peter and Audi Reinthaler
he Wenatchee Golf & Country Club was the scene for the Wenatchee Valley Symphony Orchestra’s 65th anniversary gala event on March 24. “In the Mood to Dance” featured a banquet dinner and dancing to the great sounds created by the Wenatchee Big Band. Here are some images from the happy evening.
Kathy Schweitzer and Jerry Paine
Colleen and Alan Smith 60
May / June 2012
photos By Kathryn Stevens
Symphony Orchestra Nikolas Caoile, left, and Camille and Dale Peterson
Cassie Brown and Ty Synder
May / June 2012
Photo by Mike Bonnicksen
Golden sunlight highlights moss growing on a tree along the Apple Capital Recreation Loop Trail near Porterâ€™s Pond in East Wenatchee.
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