WENATCHEE ◆ LEAVENWORTH ◆ CHELAN ◆ AND ALL OF NORTH CENTRAL WASHINGTON
OOTHILLS January-February 2016
48 HOURS IN THE METHOW
Inside
Fit tips
Win your gym’s fitness challenge
Wintry wonderland Aerial scenes shine brightly
EDITOR’S LETTER
Take it from us … um, them W
ords of wisdom carry more weight when they come from the right source. So when we set out to do a fitness story for this issue, it was writer Rachel Hansen’s idea to seek the expertise of people who had won their gym’s fitness challenge. The four people Rachel profiles — Michelle Auvil, AJ Sauceda, Jessica Lounsbury and Lara Harasek — come from a variety of backgrounds. Each, though, has experienced fitness success and continues to work to maintain a healthy lifestyle. Be sure to check out their advice on topics that include motivation, family support, planning and perseverance. Looking for that perfect winter getaway? Rick Steigmeyer suggests 48 hours in the Methow Valley could be just the thing. He spent a couple of snowy days in the Winthrop-Twisp area and shares his suggestions for snow fun and relaxation. Also inside this issue, you’ll find a wintry pictorial from Wenatchee World photo editor Don Seabrook. It’s not your usual collection of snowy scenics. Don snapped the images last winter during a helicopter ride he took to shoot a story for the newspaper. Regular Foothills readers will notice a new feature called “Spotlight On … ” We’ll profile a different person each issue by asking them a mix of serious and light-hearted questions. We start the feature off with a closer look at Wenatchee High School Principal Eric Anderson, who moved to the area last summer.
Marco Martinez, editor
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OOTHILLS A BIMONTHLY LIFESTYLE MAGAZINE ABOUT NORTH CENTRAL WASHINGTON
Publisher Rufus Woods, rwoods@wenatcheeworld.com Managing editor Cal FitzSimmons 509) 665-1176, fitzsimmons@wenatcheeworld.com Editor Marco Martinez (509) 664-7149, martinez@wenatcheeworld.com General Manager, advertising and sales Joe Pitt (509) 664-7143, pitt@wenatcheeworld.com Design Michelle Naranjo, Nancy Phillips
"On the darkest of nights the men from Lucerne were glad the ladies of Point Lovely left the light on for them."
Staff writers Mike Irwin, Rick Steigmeyer Staff photographer Don Seabrook Contributing editor Russ Hemphill Proofreader Joanne Saliby
Lake Chelan Leavenworth, www.hardrow.com Lake&Chelan, www.hardrow.com
Foothills Magazine is published bi-monthly by World Publishing, 14 N. Mission St., Wenatchee, WA, 98801. Subscriptions: $14.99 annually Send check or money order to: Foothills, Subscriptions 14 N. Mission St., Wenatchee, WA, 98801 or email foothills@wenatcheeworld.com Copyright 2016 with all rights reserved. Reproduction in whole or part is prohibited without written permission.
On the cover: Photo provided/Methow Valley Photography Methow Trails offer more than 120 miles of groomed Nordic skiing for all skill levels.
Ready, set, Winter! Be ready for storms and possible power outages Talk with your family, make a plan and remember, if the lights go out:
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Call Chelan PUD 24/7 at 877-783-8123 Stay away from damaged or downed power lines Treat all downed lines as “live” Turn off or unplug appliances and electronics Leave on one light crews can see from the road If using a portable generator, make sure the devices being powered are plugged directly into the generator
We ship gift boxes of apples coast to coast January / February 2016
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Contents Page 16 Page 22
Page 10 Page 46
Page 28 4
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Fast Five
We invite you to visit our showroom for all of your pool and spa needs.
Did someone say food?
Spotlight On... Get to know WHS Principal Eric Anderson
Two Teams, Two Cars
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Authorized Dealer
Family sports dueling muscle cars
Aerial art Don Seabrook shares his shots
Vitamin D-licious Damian Browne cooks up some salmon
A ďŹ t start to 2016 Tips from past fitness challenge winners
Winter Bliss
Rick Steigmeyer finds snow, peace in the Methow
Divine Wine Siren Song adds to Chelan wine scene January / February 2016
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FAST FIVE
BY MIKE IRWIN
The Local Eats EDITION
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Take A Break Cafe
Corner of Highway 2/97 and Dryden Avenue, Dryden. 888-7311. Traffic jam in Dryden? Must be breakfast time at the Take A Break Cafe, home of “truckstop platter” specialties such as the Bomblette Omelette (sausage, bacon, cheese, onions, peppers, mushrooms and much more) and the big honkin’ Toadstool Burger (corned beef, mushrooms, Swiss cheese, olive tartar dressing, pretzel bun). Since opening two years ago, owners Derek Solar and Traci McGivern have delivered diner fare with upscale touches — tomato, bacon and spinach Eggs Benedict, for instance — that’s drawn customers from around the region. Their “diner work ethic” ensures fast, friendly service, ample portions and fair prices. Plus, coffee is free. Yep, you read that right: free.
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Jimmy’s Diner
418 Rock Island Road, East Wenatchee. 884-6302. First you’ve got to find it, and that’s not so easy. Small sign. Narrow drive. Not-so-flashy digs tucked away from the main road. But the search for Jimmy’s Diner, one of the region’s best small-town cafes, pays off big with first-rate American
breakfasts and stick-to-your-ribs lunches. Owner Jimmy Sahlbom oversees a staff who keep the orders coming — homemade biscuits with sausage gravy, Belgian waffles with strawberries and whipped cream, hefty Buddy Burgers (two patties, bacon and trimmings), sandwiches and salads. Daily bargain: breakfast special of two eggs, hashbrowns or pancakes, sausage or bacon and toast for $4.99, all served by friendly waitresses. Ask ’em, too, about the shelves of duck-themed knick-knacks.
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Kopey’s Cafe
103 W. Locust St., Waterville. 745-8016. You just don’t expect this farm town’s main-street restaurant to have walls covered in fierce-faced tiki heads. But Kopey’s Cafe is full of surprises. Owners Ray and Judy Kope have filled the low-lit interior — some might call it mysterious — with the darndest collections: tea kettles, espresso machines, antique ship models, airplane propellers and sets of those big wooden hang-on-thewall forks and spoons. And, no lie, tiki heads and masks that Ray gathered on military tours in Asia. The cafe’s menu delivers its own surprises. Take the delicious and juicy Cheeseburger Deluxe — hand-pressed patty of 100-percent beef cooked just right and served with thick slices of tomato and onion. Hot fries, too, cooked to order. Best deal: Sirloin steak dinner with sautéed mushrooms, baked potato, salad and garlic toast, $10.95. Worth a visit.
4
Apple Cup Cafe
804 E. Woodin Ave., Chelan. 682-2933. Waiting for a table at the Apple Cup Cafe on a busy summer weekend, you’ve probably wondered if it’s worth the trouble. Two words of affirmation: Mexican Skillet. The sizzling mix of eggs, seasoned beef, onions, peppers, cheese, salsa and sour cream is served all day and, trust us, tasty anytime. Owner Ryan Peterson, who took over from parents Larry and Dian in July, continues the Apple Cup’s tradition of treating locals like family and visitors like locals. Smiling waitresses, speedy cooks (in chef hats) and very kid-friendly. Ryan’s kept all the favorites (omelettes, burgers, salads) but expanded bargain specials in the lounge: $1 chili dogs, $2 cheeseburgers, $1.50 tacos. Eat there now, when winter thins the crowds.
5
BJ’s Island Restaurant
100 Rock Island Drive, Rock Island. 886-0465. Truckers weary of fast food and chain eateries brake for BJ’s Island Restaurant “when they’re dying for some home cooking,” says manager Debbie Davies. Chicken fried steak, biscuits and gravy, the huge Hungryman Burger and homemade spaghetti keep BJ’s comfy, light-filled booths filled with crossstate drivers. Locals love the place, too, for its weekly specials — barbecued pork ribs on Wednesday evenings, prime rib on Fridays — and for hearty dinners such as ribeye steaks, grilled salmon and (a rare restaurant offering) liver and onions. Oh, and big breakfasts, too, with lots of coffee. Lots of truckers and local residents fuel-up daily on BJ’s java. January / February 2016
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Spotlight On A
s leader of a school of pubescent adolescents, you have a front-row seat for the drama that is teenagedom. Just how hard is it for today’s teenager?
Eric Anderson Age: 38 Job: Wenatchee High School principal Personal: He and wife Kate have three daughters, Devon, 15, and twins Maya and Cameryn, 13 Hobbies: Traveling around the Northwest to watch daughters compete in sports. Also enjoys boating, waterskiing and relaxing on the water.
“
When I was in high school, I spoke to my friends on the phone every now and then after school. Today, students are continually connected to each other. This can be a good thing for some and a negative for others. Technology has also become a more common tool for bullying and harassment issues. It exists in some form in every high school in America. The level of rigor in high school academics has also grown dramatically in recent years. You combine that with increased number of graduation requirements along with state testing and you can see graduating from high school is not as easy as it once was. The increased challenge has created a higher level of stress for students. Parents need to be aware of that stress level and help their students find healthy outlets for that stress.
Prior to getting into education I was a financial adviser and greatly enjoyed that career, but I have always harbored a love for flying, and it is my goal to someday have my personal pilot’s license. I can see myself flying a small charter plane in my retired life.
moment later. It was hot but did no damage. I immediately grabbed the spatula to strike him back. He ran from me so I put the spatula back on the burner. After a moment or two when he did not return, I decided to strike another friend of mine with the spatula. Bad idea! The spatula was now extremely hot, and when I struck my friend it gave him a small seconddegree burn. This was not my intent and I felt horrible about the situation, but rightfully so, I was sent home from school that day.
As a student, were you ever disciplined by the school or your parents for something you did?
Finish this sentence: The best thing about living in Wenatchee is...
If your career wasn’t in education, how would you make a living?
“
“
Yes. I call this the Eighth Grade Spatula Incident. While in a culinary class, a friend set a metal spatula on the burner only to tap me with it a
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“
the people. We have been welcomed with open arms to this community and have been met with a smile wherever we go. Great people! F
SPEED ROUND Favorite Local Restaurant? Abby’s Legendary Pizza Taylor Swift or Katy Perry? Taylor Swift Star Wars or James Bond? Star Wars First Car? Buick Skylark convertible Best lunch at your school’s cafeteria? Chicken fajitas with grilled vegetables
PHOTOS BY KRIS CONNOR
January / February 2016
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WHEELS OF WONDER
Flying the
Mario Tapia and wife Yolanda Ruiz are both Seattle Seahawks fans, but their 8-year-old son Mario Jr. favors the 49ers, resulting in dueling muscle cars for the family.
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Mario Tapia’s cars are easy to root for
M
STORY BY SHARON ALTARAS PHOTOS BY DOUGLAS ANDERSON
ario Tapia is used to getting second looks when people spot his white and navy Oldsmobile Cutlass with lime-green pin striping. After all, there are a lot of Seahawks fans out there. Then comes the triple take when they realize there’s a red and black Pontiac Firebird with gold striping parked next to it — and that car belongs to Tapia, too. His household is a divided one. He and wife Yolanda Ruiz are Seahawks fans, along with daughters Kassandra, 12, and Kendra, 5. But Mario Jr., favors the 49ers. Why? “Kaepernick,” states the 8-yearold matter-of-factly, referring to 49ers quarterback Colin Kaepernick. “I think he just chooses not to be like everyone else,” Tapia, 34, says of his son. “Everyone’s got a team.” And so the formerly green 1968 Firebird got its second makeover in a decade when Tapia painted it red and black last September. He’d previously painted the car red with white stripes, after buying it in 2005. Tapia sandblasted the car, smoothed out the body, then primed, blocked and painted, and applied a clear coat. He water sanded the clear coat and buffed the car to a shine before building the trim. His final step was to detail bumpers, windows and moldings. That’s roughly the same process he took the formerly red 1971 Cutlass 442 through.
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Top: Mario Tapia bought this 1971 Oldsmobile Cutlass in 2004, but didn’t paint it Seattle Seahawks colors until last September. Left: It took Tapia about two years to complete the interior and body work restoration. Top Right: The Olds Cutlass 442 is one of 12 cars that Tapia has customized over the years.
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I bought it in 2004, worked on it for two years (doing) interior and body work,” says Tapia. “It was painted two-tone in 2009. … In September 2015, I had the idea of customizing it inspired by the Seahawks.”
EXPERIENCE
It took him three weeks to complete both cars. Ruiz, 28, a teacher’s assistant for Chelan Douglas Child Services Association’s Head Start program, says she has become a muscle car fan over
the years, but is really more a fan of her husband, his “patience” and “how much he dedicates his time and passion to his cars.” “Every weekend he’d be gone early in the morning to work on the cars,”
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It was fatherhood over fandom when Mario Tapia painted this 1968 Pontiac Firebird in San Francisco 49ers colors for his son, Mario Jr.
she recalls of the time leading up to East Wenatchee’s Wings & Wheels Festival when the rival cars debuted together. “For me, I have to support him.” Tapia, an auto body technician for Wenatchee Body & Fender, is a pro at customizing hot rods and has owned 12 sought-after vehicles: a 1969 Pontiac Firebird, 1979 Chevrolet El Camino, 1988 Chevy stepside truck, 1973 Volkswagen Super Beetle, 1972 Oldsmobile Cutlass, 1993 Chevy Silverado, 2000 GMC Sierra stepside truck, 1978 Chevrolet Camaro, 1974 Pontiac Firebird Formula, 1977 Chevy pickup truck, and of course his 1968 Firebird and 1971 Cutlass 442. October’s car show in East Wenatchee was the family’s third time showing vehicles there. They also had their blue and white 1978 Camaro on display, with its well-preserved original upholstery and near-perfect exterior. But the sports team-themed cars were the attention getters. “People were taking pictures by their favorite car,” Tapia says. “We had some 49ers fans very excited, too, as well as the majority of Seahawks fans.” “One of them asked, ‘Why would you do that?’ about having a 49ers customized car and a Seahawks car together,” he continues. “We told them about our son Mario Jr.” F
Top Right: The distinctive Firebird logo. January / February 2016
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NCW LIFE
A
snow-flake’s view 16
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PHOTOS BY DON SEABROOK
Above: A creek in the Lake Wenatchee drainage winds through a valley covered in snow. Right: A helicopter piloted by Doug Uttecht ies into the Lyman Lake meadow.
W
hen Wenatchee World photo editor Don Seabrook sees a photo opportunity, he grabs it. That was the case last February when he and World reporter Christine Pratt tagged along with Chelan County PUD analyst Scott Buehn during a snowpack survey in the North Cascades. The trip by helicopter, a Bell Jet Ranger piloted by Doug Uttecht, yielded a well-written Pratt piece for the newspaper about Buehn’s survey work, as well as these aerial scenic shots by Seabrook.
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Left: Wisps of fog settle in a valley west of Stehekin. Above: The Columbia River runs through this frame looking north from north of Orondo. The turnoff to the Navarre Coulee Road is at the left of the river with the Chelan Butte in the distance. Right: Wenatchee World photo editor Don Seabrook snaps a selfie in the helicopter.
January / February 2016
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HEALTH & FITNESS
Load up on ямВavor,
Vitamin D3
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STORY BY MARLENE FARRELL PHOTOS BY KEVIN FARRELL
W
Wild salmon is high in Vitamin D3 at 450 IUs for a 3-ounce fillet.
ith the current abundance of daily vitamins, supplements and fortified foods, it doesn’t seem possible that Americans could be deficient in a critical nutrient. And yet, as Dr. Steve Stroud explained, if you check for vitamin D level with a blood test, “Almost every test we run comes out low.” Stroud is a naturopathic physician practicing in Wenatchee and Leavenworth, and regularly integrates diet and nutrition in his primary care treatments. He agreed to explain vitamin D’s importance. Vitamin D’s best known role is keeping our bones healthy by aiding in calcium absorption. Researchers have found vitamin D receptors on the heart, muscles, small intestine, endocrine glands and prostate. So vitamin D is important for other aspects of overall health. January / February 2016
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“Although not causal, low vitamin D has been linked to many health conditions including certain forms of cancer, cardiovascular disease, type II diabetes, multiple sclerosis, Alzheimer’s disease, osteoporosis and depression,” Stroud said. There are two forms of vitamin D — D3 found in animal products and created in our own skin, and D2, which comes from plant sources. On the sunny east side of the Cascades, most people make enough of their own vitamin D3 in the summer. Many factors are involved in determining how much sun time one needs to meet the daily requirement. The
Top: Wild mushrooms make a good side for Damian Brown’s Almond Encrusted Salmon. Right: Damian sprinkles the fillets with sea salt. 24
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key factors are skin color, amount of exposed skin, angle of the sun and cloud cover. At noon in the summer, a fair-skinned person wearing shorts needs only three minutes every other day while a dark-skinned person needs 10 times as much. During winter — because we bundle up and so little of the sun’s essential UVB rays hit our skin — virtually no one can make their vitamin D requirement. Food and supplements become important sources. Milk has been fortified with vitamin D since the 1930s. Now other dairy products, dairy alternatives and orange juice are fortified with either D3 or D2. A glass of milk contains about 100 IUs. The best natural sources of D3 are cod liver oil (1300 IUs in a tablespoon), wild salmon (450 IUs in 3 oz.), canned tuna (about 150 IUs) and egg yolks (40 IUs). Mushrooms can also provide an appreciable amount of D2 to your diet. To avoid deficiency, a supplement is the simplest guarantee to meet your daily need. A 1000 IU pill can be taken daily or every other day with
Damian’s recipe calls for brushing the fillets with a generous amount of the mustard and pesto mixture.
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Damian Browne prepares a side dish to pair with his Almond Encrusted Salmon. 26
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Damian Browne’s Almond Encrusted Salmon sits atop a pile of mashed parsnips and sautéed spinach and mushrooms.
food. That fulfills the 600-800 IU daily recommendation without threat of overdose. While supplements work, the tastier alternative is much more fun, so we turned to an expert in the kitchen for a recipe that provides a robust helping of vitamin D. Damian Browne, co-owner (with wife Susie Johnson) of Schocolat in Leavenworth and former executive chef at Sleeping Lady, shared his wild salmon recipe that tantalizes the tastebuds while it nourishes the body. Damian produced a feast focused on the nutrition and seasonal abundance of salmon with pesto, mustard and almond meal, accompanied by spinach and chanterelle mushrooms and mashed parsnips. He offered some basic tips for cooking salmon. “To avoid overcooking, start with fillets that are of equal thickness. You can usually ask the butcher to cut off a piece that is uniform.” Another key is freshness. “Some-
times it’s better to buy frozen rather than a fillet that has been sitting in a store’s refrigerated section for a couple of days,” Damian said.
Damian’s Almond Encrusted Salmon
4 6-ounce salmon fillets Salt and pepper to taste 2 teaspoons chopped garlic 1 tablespoon Dijon mustard 1 tablespoon basil pesto 1 tablespoon olive oil 1 cup almond meal 1/3 cup balsamic vinegar 2 tablespoons maple syrup or honey 1 tablespoon butter 1 lemon, cut into wedges
1. Salt and pepper salmon fillets. 2. I n a small bowl, whisk together the crushed garlic, mustard, pesto and olive oil. Brush the salmon fillets generously with the mixture.
Dip each fillet into the almond meal so the almond meal coats the pesto mixture. 4. P lace fillets on a greased cookie sheet and broil in the oven for about 2 minutes, until the almond meal turns golden brown. 5. P reheat the oven to 375°F. Set fillets aside while you prepare your accompaniments. 6. Prepare the balsamic glaze by mixing the balsamic vinegar, maple syrup or honey and butter in a small pan over medium heat. Stir constantly until reduced by about half. 7. Return fillets to a middle rack of the oven and bake for 5 minutes, until salmon becomes opaque and pale pink in the middle. An instant-read thermometer should show an internal temperature of 140°F. 8. Serve with a drizzle of balsamic glaze and lemon wedges. F
3. Put almond meal in a shallow dish. January / February 2016
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HEALTH & FITNESS
Shape up Fitness challenge tips from past winners
STORY BY RACHEL HANSEN PHOTOS BY DOUGLAS ANDERSON
Michelle Auvil, a working mother of two, says the hardest part of developing a fitness regime was putting herself first. She did it, though, with the support of her kids and husband.
AJ Sauceda works the barbells during a recent workout at the WRAC. Right: Sauceda’s fitness advice: Keep going.
AJ
Sauceda compared his 65-pound weight loss to a snowball heading downhill. The hardest part was to get rolling. College life wrecked his health. He stopped exercising. He stopped eating well. He felt tired all the time. A year after graduating, Sauceda signed up for the WRAC’s Biggest Loser Challenge. He had lots of reasons to stick with it: the money he paid, his mom’s signing up with him, and as a former athlete, he liked the competition. “Those first two weeks, I didn’t know if I was going to do it 30
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or what,” he said. “But I kept thinking of how fed up I am and where I wanted to be. That’s what drove me to keep going.” That’s his first tip for anyone entering a fitness competition: keep going. Motivation may change over time, but hang in there. “You start to feel better, so you do more,” he said. “You see some progress, and you want to see more. Then people start to notice, and that keeps you going.” Here are four more tips from everyday people who won their gym’s fitness challenge:
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Support
After tweaking her back doing cardio work,Jessica Lounsbury added strength training to her workout. She’s increased her muscle mass and lost weight in the process. 32
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The hardest part for Michelle Auvil was putting herself first, and that took the support of her family. Overcoming that as a working mother with two kids, ages 12 and 14, she squeezed in workouts during their after-school practices to lessen the impact. Still, dinner had to wait some nights, and she couldn’t be home all the time. “I really struggled with that as a mom, not to be there at every beck and call for my children,” she said. The guilt subsided as they all adjusted to the new routine. Her husband helped her plan and prep healthy meals for the week, and he covered parenting duties while she was away. Another major pillar: Her friends at the gym. “During those 5:15 a.m. workouts,
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Michelle Auvil does some plank work during her workout at the WRAC. when I walked in feeling like a zombie, it was so nice to see a friendly face. That made all the difference.�
Strength Jessica Lounsbury got back into fitness doing what everyone does — cardio. She tweaked her back, an injury she believes was because of too much cardio. While she worked with a chiropractor to re-align her spine, she consulted a YMCA trainer to help her work out safely. That’s when she learned the importance of strength training to support cardio. The trainer tested strength in her upper and lower body, and created a tailored workout routine. “At first, I couldn’t do deadlifts at all, but eight months later, I can lift 105 pounds. The progression was insane,�
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she said. Her body was 65 percent lean muscle mass. She’s now 81 percent muscle mass and 25 pounds lighter — fit enough to win fifth place in a regional bikini competition.
Planning Every winner logged what they ate, and most did it with an app called MyFitnessPal. Sauceda planned meals a week in advance, although he stayed flexible. He switched up the days to match his taste and the time he had to cook and eat. “The accountability helped,” he said. “I cut out fast food and alcohol, which was huge.” Auvil found a protein shake she likes and stopped skipping breakfast. She incorporated more apples and salads into her day. The calories in packaged foods surprised her. One serving of ready-to-bake taquitos is three — not the eight it takes to feel full. “When kids’ activities kept us late, we’d make turkey and rice prepackaged and ready to go, so we could still grab and eat on the run,” she said. Lounsbury eats six times a day, but only small portions. Her diet is focused on lean protein and healthy fats with no dairy, breads or sugar. Lunch might be a small chicken breast, half a cup of brown rice and a few pieces of asparagus, she said. A snack is a green apple with natural peanut butter. “You have to be mentally strong and prepared because that’s what gets you through all of it,” Lounsbury said. “That’s why you have the hard workout days. That’s why you do the meal preps.”
Make it fun Five years ago, Lara Harasek lost nearly 20 pounds and won $200 in her division during the Gold’s Gym weight loss challenge. Last year, the gym debuted a new challenge – the 6,000pound Community Trim Down, a rafflebased challenge open to anyone. “It was more about getting the whole 34
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Lara Harasek is a multiple winner in Gold’s Gym fitness challenges. family out together and making workouts fun rather than weight loss,” she said. Local businesses sponsored the $30,000 prize pot. People earned raffle tickets through dozens of active pursuits: Hiking Saddlerock, eating healthy at a local restaurant, using the Apple Capital Recreational Loop Trail and losing weight. That’s how Harasek won a kayak — by having fun with her husband and three kids, 8 and 11-year-old twins. They attended a circuit training class at Wenatchee High School; they weighed in together and biked the Loop Trail. That was in addition to her 5 a.m. gym workouts. Harasek’s advice: “Do everything possible, even the weigh-ins, but just keep it fun. That’s the main thing.”
Results
Lara Harasek
Age: 43 Profession: Food and beverage manager at Mission Ridge, Highlander Golf Course Fitness challenge: Gold’s Gym 6,000-pound Community Trim Down Results: Won a kayak in 2015, won $200 in 2011 Gold’s Gym Challenge
Jessica Lounsbury Age: 23 Profession: Clerk at Lowe’s, parttime student Fitness challenge: Night of Champions fitness competition Results: Fifth place, bikini division
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R&R
Methow Valley Photography
Methow Trails offered 106 days of groomed skiing last year, and that was a bad year when many Northwest ski areas didn’t open.
48
hours in the Methow
Explore all the wintry wonders the Twisp-Winthrop area has to offer
T
he squeak of my skis sliding through cold, dry snow breaks the silence of the woods as I glide Jack’s Trail west of Mazama. I have the trail to myself on this brisk winter morning. It took some courage to leave my warm fireplace room in the rustic luxury of the Freestone Inn, but I now feel well rewarded as I kick and glide, kick and glide, along the winding, perfectly groomed trail. It’s the final day of my three-day dream assignment and I’m finding that 48 hours is far too short a time allotment to take in all the winter recreation possibilities the Methow Valley has to offer. That’s not a bad thing, of course. 36
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Only reason to stay longer. Or, return, another time. The Methow Valley boasts more than 200 kilometers — about 120 miles — of Nordic ski trails. It’s the longest ski trail system in the nation. A thin finger of valley extending into the North Cascades Mountain Range, the Methow gets snow earlier and keeps snow later than anywhere else in the state. The system averages more than 100 days of skiing annually. Last winter, when many downhill and Nordic areas barely opened for lack of snow, Methow Trails enjoyed 106 days of great ski conditions. The Methow is truly one of
Washington’s — and the nation’s — richest sources of winter recreation. But it’s no one-trick pony. Within a radius of about 25 miles, you can Nordic ski, Alpine ski, ice skate, play or watch hockey, snowmobile, snowshoe, snowbike (yes, there is such a thing), hunt or fish. You can ice climb, winter camp or go horse back riding. It’s one of the few places in the country you can hire a helicopter to take you skiing on
STORY AND PHOTOS BY RICK STEIGMEYER
Photo provided
The Freestone Inn near Mazama is the right combination of rustic and luxury. The lodging house boasts a gourmet restaurant and new cocktail bar. deep, fresh powder runs. Not up for so much physical activity? No problem. The Methow Valley is also home to many art galleries, gift shops, great restaurants and bakeries, music venues, two local breweries and a winery. For me, there’s no better way than Nordic skiing to get outdoors and enjoy
winter scenery while exercising away the winter blues. The Methow Trails offer all that with astounding scenery and terrain that fits any ability level. But after a couple hours each day, I’m ready to do something else. “Except for a few Olympians, no one can ski all day,” said Kristen Smith, marketing director for both Methow
Trails and the Winthrop Chamber of Commerce. The area has been expanding winter recreation to offer something for everyone, she said. Fat-tire biking has taken the valley by storm the past few years. Methow Trails get heavy use by mountain bikers spring, summer and fall. The fat-tire bikes, with their wide balloon tires and low January / February 2016
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tire pressure, expand that fun all year around. And it’s not just for hard-core bikers. “Fat-tire biking is something everyone can do. And you’ll laugh all the way. It’s so much fun,” said Smith. Just to prove Smith’s theory, I visited Joe Brown, co-owner of Methow Cycle and Sport. His shop sells and rents skis and bikes, including fat-tire bikes. “It’s the SUV of bikes,” said Brown as he fitted me for one of his rental bikes. Veteran bikers love them, but also people who are relatively new to biking. “It’s very stable and easy to control, easier to brake and negotiate. It’s
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THE FIRST-EVER BLACK STAINLESS STEEL The Methow River ties Twisp to Winthrop. Below, left: Joe Brown demonstrates one of Methow Cycle’s new fat tire bikes on the Methow Trail. confidence building for people who are nervous about staying upright,” he said. With its wood walkways and clapboard buildings, the Wild West theme town of Winthrop may seem like a thousand miles away and hundred years in the past. But you can get there from Wenatchee in less that two hours. The upper Methow Valley — home to Twisp, Winthrop and Mazama — is a little more than 100 miles by vehicle along scenic Highways 97, 153 and 20. Community is the one word that best describes the town of Twisp. Fortunately for us out-of-towners, it’s a very friendly and welcoming community, eager to
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show off its decidedly artistic spin on Northwest rural life. As an introduction, you’ll want to check out the current show at the Confluence Gallery at 104 Glover St. The cooperative gallery and gift shop features the work of mostly Methow Valley artists. Right across Glover Street is the Merc Playhouse, where you can often catch local theater productions and other live entertainment. A block west will land you at the Cinnamon Twisp Bakery and Glover Street Market, two local hangouts with big-city offerings. Looking for a place to stay in Twisp? The most luxurious, modern lodging to be had is at Twisp River Suites. 40
Foothills
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Winter is ice fishing time on Patterson Lake. Left: An ice-trimmed tree glows in the winter sun along the Methow Trail. Joe Marver hired local contractors and artists to build the upscale hotel overlooking the Twisp River. Fireplaces, memory foam beds, view balconies and deluxe full kitchens in many rooms — this is a place you’ll want to return to again and again. There are even pampered accommodations for your pets. I stayed there the first night of my Methow Valley trip. Twisp caters to both Nordic and downhill skiers. Head northeast to the Loup Loup Ski Bowl, where there’s Alpine skiing and
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Nordic trails. I headed west to Winthrop the next morning to ski on the Methow Trails, the nation’s largest groomed Nordic ski trail system. In addition to my fat bike excursion and a five-mile ski along the Methow River, I watched a pick-up hockey game at the Winthrop Ice & Sports Rink and sampled some terrific wines with Lost River Winery owner John Morgan. You can purchase his popular Community Red in a plastic bota-like bag to take with you on your ski. With the sun about to settle behind the snowcapped North Cascades, it was time for me to head to Mazama for my second evening’s stay at the Freestone Inn. Considered one of America’s finest lodges, the Freestone is Mazama’s best way to go woodsy rustic without sacrifice of luxury. New managers Chris Miller and Jojo Howard have made many changes to make the resort even more relaxed to local users as well as guests that come from all over the world. Fire pits have been added to the outside deck where people can gather after a day of skiing. Its gourmet restaurant and new cocktail bar are open to the public. Don’t be shy about dropping in for a drink and checking out this stunning hideaway, even if you have accommodations elsewhere. “We want people to feel relaxed here,” said Miller. I certainly felt that way during my second night’s stay in the Methow. The included breakfast left me ready for a final ski before heading home. A groomed Methow Trails spur begins right outside the door to the lodge. The Methow Valley offers far more than I could manage in a short stay. I’ll be sure to come again.
Sweet morning Get a sugary start on the day with a stop at the Cinnamon Twisp Bakery. And one of their killer brownies to go for that ski trail snack. Another coffee stop not to miss is Blue Star Coffee Roasters on the east side of Twisp. Dan and Meg Donohue have won 42
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Methow Valley Photography
Methow Valley Photography
Methow Valley Photography
Left: Winthrop has a diverse selection of cafes, restaurants, bakeries, saloons and even a winery for after-ski festivities. At top: Snowshoes are ready for a new adventure at Jack’s Hut at Mazama’s Freestone Inn. Above: A ceramic butterfly decorates a wall along the ski trail near Mazama’s Tawlks-Foster Suspension Bridge. Bottom, left: The Winthrop Ice Rink is always buzzing with skating and hockey activities. Bottom, right: Even dogs get to share the fun on some parts of Methow Trails.
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Hit the trail The Methow Trails office at 309 Riverside Ave. in Winthrop is one of many locations you can buy a pass and get information about the trail system. Trails are well marked and divided into terrain appropriate for beginner to advanced skiers. More information can be found at methowtrails.org. The main trailhead is also the parking area for the Winthrop Ice and Sports Rink. Be sure and save some time for a skate. If you find watching people fall on the ice more fun than falling yourself, you can take in a youth or adult hockey scrimmage most nights. 44
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Skis, snowshoes and other winter sports gear can be rented or purchased at several Winthrop shops, including Winthrop Mountain Sports, Cascades Outdoor Store and Methow Cycle & Sport. Methow Cycle also has fat tire bikes for rent.
Shop and eat along the boardwalk Winthrop’s wooden walkways invite you into a myriad of eclectic shops offering Western wear, hats, jewelry, sports gear, crafts and collectibles. Winthrop Gallery features artworks by Methow Valley artists. The Trail’s End Bookstore is the place to go to pick
up gifts or reading material for a long winter’s night. Winthrop has a chuckwagon load of lunch and dining spots from which to choose. Rocking Horse Bakery, 265 Riverside Ave., is the place for freshbaked treats, salads and sandwiches. Arrowleaf Bistro, 253 Riverside Ave., offers inspired Northwest cuisine.
Drink Lost River Winery is the only Methow Valley winery and one of the best in all of North Central Washington. Winemaker John Morgan sources his grapes from some of the state’s best vineyards to produce award-winning European-style wines.
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Horses search for grass poking through the snow at Sun Mountain Lodge. The Methow Valley boasts two excellent brew pubs: Twisp River Pub in Twisp offers classic and innovative dishes and live music along with fresh brews. In Winthrop, stop at the Old Schoolhouse Brewery for pub food and handcrafted ales.
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THE VINE
STORY BY RICK STEIGMEYER PHOTOS BY RON MASON
Guest services associate Christina White chats with tasting room visitors Nancy Joerns and Kim Serapin.
Sip and reminisce Siren Song creates European memories at Lake Chelan
W
inery owners all have a different idea of what a wine tasting room should be. For Kevin and Holly Brown, it should be a destination, a place where dreams and wonderful memories are
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made — a special place to return to again and again. They have a word for it — make that two words — Siren Song. Siren Song is more than the new, beautiful chateau-style winery they built in Chelan, however. It’s the wine that evokes that memorable sense of time and place with every sip, the couple will tell you. The Browns hope the marriage of their expressive wines and the elegant
place they’ve built overlooking the lake and North Cascades will create the type of memorable experience they previously had to travel to Europe to find. Lake Chelan, they believe, is the world’s next great wine destination. “I’d put this gem of a lake up against any in the world,” said Holly. “We were at Lake Como in Italy a few years ago. It was beautiful, but it didn’t have anything on Lake Chelan.”
The Siren Song tasting room offers wines on a tasting tree, a decorative iron piece that holds three glasses.
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Siren Song sits on a hill overlooking Lake Chelan. It’s part of a busy tasting-room circuit along the lake’s south shore that includes at least six other premier wineries within a short drive of each other. Below, left: Siren Song co-owner Holly Brown, left, gives instructions to staff in the tasting room’s kitchen area. Below, right: The Siren Song wines carry names that recall experiences owners Kevin and Holly Brown have had and places they’ve visited over the years.
“Compare this to Walla Walla, Woodinville or even Napa. Come on! There’s no comparison,” said Kevin. Siren Song’s official opening was in July, but work continues on outdoor patios, the entrance and landscaping, and the vineyard-surrounded wine production center itself. The Browns expect the winery, located a stone’s throw from a half dozen other premier wineries, to be very busy this year with tourists on the tasting room circuit. With that in mind, they’ve tried to create something different, something more than just a tasting room, something less than a fullservice restaurant. They designed a place, like a fine wine, that will leave a longing for more. “It’s a careful balance of being a winery, not a restaurant. We want to support our wine business with great food,” said Holly. The idea, she said, is to create a comfortable atmosphere, often around events, that gets people talking about wine. “We’re in the business of delighting people, and we also sell wine,” added Kevin. The couple plan to host a steady diet of music and other types of entertainment, cooking classes, culinary
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The Siren Song tasting room officially opened its doors in July. Right: Siren Song is one of the Chelan Valley’s newest wineries. events, vineyard weddings, conferences, receptions, retreats, and other types of public and private events. An outdoor piazza with wood-fired pizza oven, barbecues and shaded tables offer uplake views to the snowcapped Cascades. A large events room looks out on the same view, but also has a fireplace and chandeliers for elegant winemaker dinners. The spacious tasting room offers three wines of your choice on a tasting tree, a decorative iron serving tree that holds three glasses. Kevin believes tasters get to know the wines better when limiting their selection to three at a time that they can compare back and forth. A different menu of rustic pizzas and appetizers is available each day, along with fresh bakedbaguette. The building is new, but Siren Song has been a lifetime in the making, they say. Kevin followed his passionate call — his Siren Song — to become a winemaker in 2007. It was a hobby at first, a relaxing getaway from his busy life as a technology entrepreneur. He took wine classes at South Seattle College and worked together with other winemakers to learn the 50
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UPON FURTHER REVIEW
The seven-acre Siren Song property on Lake Chelan’s south shore includes six acres of vineyard, mostly grapes of the Pinot Noir variety. craft. He was bonded and started wines include blends that recall his own small commercial winery those experiences: A Night in in Seattle in 2009. He purchased Madrid, Piazza Nostra, Adagio, vineyard property in Walla Walla Raving Beauty, The Enchantress, and Wahluke Slope to Musique, La Vie Est get the best grapes. Belle, among others. “We took a But his love for wine A booklet available at confl uence of was much longer in tastings describes each conceptual ideas, wine — not only its the making. The son of a chef and raised in reflective of our varietal makeup, but a foodie family, Kevin also the experience experiences, and and the place that grew up around exotic created this. We inspired it. meals and fine wine. The romance for fine Holly complements want those ideas dining and wining the wines with her to be felt when grew as Kevin and own stylistic food you come here.” creations and sense Holly traveled to Europe and lands of atmosphere. Host HOLLY BROWN where food and wine Co-owner of Siren Song of her own weekly were a strong part FoodieTV show, she of everyday culture. pairs Kevin’s wines Successful as executives and with creative dishes, decorative investors in Seattle’s software world, touches and themed events that are Kevin and Holly had opportunity to all present at the new Chelan winery. work and live in many countries and “I’m super proud of this,” she said. sample what each does best. “We took a confluence of conceptual The food and wine experiences ideas reflective of our experiences, they found there, they wanted to and created this. We want those bring back home. ideas to be felt when you come The selection of Siren Song here.” F 52
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Siren Song 2012 Jolie, $32 This classic assemblage of Bordeaux varietals Cab Franc, Malbec and Merlot produces aromas of bing cherry sauce over chocolate chip ice cream. On the palate, there are high notes of fresh pomegranate on the front end and then the flavors transform into darker notes such as dark cherries, violets, sweet pipe tobacco and chocolate. As I typically do, I tried this wine and then came back to it the next day. It had opened up the second day and that’s when I took the notes. Jolie is French for beautiful and this would be a great way to end a beautiful day. Try it with marinated flank steak or even blackened salmon. — Barb Robertson
A TASTE OF NCW WINES WITH BARB ROBERTSON
Cave B 2012 Semillon, $22
Tsillan Cellars 2012 Estate Syrah, $30
Rio Vista 2013 Tempranillo, $32
Winemaker Freddy Arredondo likes to let the grapes speak for themselves when making wine and so he uses a minimalist approach on his estate-grown fruit. One of the grape varietals on the property is Semillon, which is rich with honeydew melon and key lime curd aromas. The mouth feel is full and creamy with fresh melon, lush fig, nectarine and a hint of shortbread. Citrus peel is on the finish which gives both an edge and a complementary note alongside the sweet fruit in the body of the wine. There is a zesty acidity built in that balances the cream. If this wine could talk, it would say in a honeyed voice, “come see me some time; you won’t be disappointed.” Grilled prawns and scallops would be an enjoyable pairing. Better yet, treat yourself to a lovely dinner at Tendrils restaurant at the Cave B resort and then relax in a beautiful room overlooking the Gorge.
Syrah can be a big wine, in line with Cabernet Sauvignon. We often taste it toward the end of a judging because its intensity wipes out your tastebuds. However, due to that intensity, it also contains a lot of healthy antioxidants. So if your New Year’s resolution calls for more health … here you go! The Tsillan Cellars Syrah has dark fruit and baking spices that spring out of the glass and fill your nose with sweet scents. As a Syrah often does, this one packs a punch at the beginning with blackberry and boysenberries and then tapers off mid palate to the other flavors such as roasted meat and allspice. The aftertaste combines berry, herb and slight spice. As the name suggests, the grapes come from the hills surrounding the winery and the vineyards are meticulously monitored for top performance. If winemaker Shane Collins doesn’t like the grapes, they don’t get bottled. These got bottled for a good reason.
I’m finding this Spanish grape variety more and more in tasting rooms lately. I think it has potential in our state due to the cool evenings which help to develop acidity in the grapes. It’s a nice attribute. Tempranillo has a savory quality that is quite appealing partly since it’s different than the fruit bombs we often see. Rio Vista sourced its grapes from nearby Summit Vineyards in Manson. The aromas produced are boysenberry and leather. Leather is a common note for Tempranillo and one of the ways you might identify it in a blind tasting. Boysenberry and leather continue to the palate where pluots, herbs and clove are seamlessly blended in. The texture is smooth like velvet with a mediumplus body. Cioppino, pizza and most tomato-based entrées would make an excellent companion.
Barb Robertson City: Wenatchee Credentials: Earned advanced certification through London-based 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. Was a judge for the 2011-15 North Central Washington Wine Awards.
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