Wenatchee u LeavenwortH u ChelaN u and all of North Central Washington
oothills June- July 2011
Summer in a Glass Drink recipes from mixologist Jon Bruce
Inside Mr. Deadpan
ESPN’s Kenny Mayne recalls his Wenatchee glory days
Tasting Room Etiquette
10 do’s and don’ts of wine tasting
The Big Draws
Tourist towns crank it up for summer $3.99
We Want to Know I
’m known to do a little cooking now and then. Nothing too fancy. Lasagna is my signature dish. If you were to visit my house on lasagna day — just be sure to give enough advance notice so we can set an extra plate and wine glass — you’d find fresh spinach in your portion. After my fifth or sixth time making spinach-free lasagna over the course of a year, my wife Noemi suggested the addition. I tried it; we liked it. Now spinach is a permanent part of the recipe. Where am I going with this? Glad you asked. Building Foothills magazine is a lot like cooking. As work on this third issue wraps up, I find myself constantly tweaking the recipe. You’ll find some familiar ingredients — stories about wine, fine homes, cool cars, local travel, Mike Irwin’s quirky take on area landmarks and a witty Q&A via text with someone with local ties — every issue. But there are other ingredients, you’ll find in every issue that help bring flavor to the magazine. Just as the aforementioned lasagna wouldn’t be the same without the spinach, Foothills wouldn’t be the same without these other stories. You — the reader/eater — fit into this equation. After you consume this issue (it’s OK if you don’t do it in one sitting), I would like your honest critique of the Foothills recipe. Tell me which ingredients work, which ones don’t and, probably most importantly, which ingredients you think should be added to the recipe. Don’t go too far with your suggestions. My 5-year-old daughter, for example, has suggested adding M&Ms to my lasagna recipe. My response to her was, “That’s an interesting idea.” Translation: It ain’t gonna happen. Still, you can really help shape the future of this magazine moving forward by sending me your ideas. You can email your thoughts to email@example.com or tweet your suggestions to @FoothillsMag (while you’re at it, be sure to follow us on Twitter). Buen provecho.
Marco Martinez, editor
June / July 2011
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Sharon Altaras is an amateur sociologist, wannabe motorhead and fashionista. She enjoys walking the neighborhoods of Wenatchee, and recently traveled the country in an RV with her dog. As a journalist, she’s covered North Central Washington’s courts, Washington state’s businesses, and has helped launch an ecoconscious fashion magazine.
Doug Flanagan, an awardwinning sports and news reporter, grew up in Quincy and attended Arizona State University. He currently serves as a contributing writer for a variety of Wenatchee World publications. If there’s a baseball game being played in the area, he’s probably in attendance. Gary Jasinek first came to North Central Washington as a tourist in the mid-1990s. He stuck around as managing editor of The Wenatchee World for 13 years. Now he enjoys frequent midweek visits to uncrowded local attractions. MK Resk cannot sit idle for long. Consequently, she is a Wenatchee-based writer, teacher, performer, volunteer, athlete and traveler. For more on her current projects and escapades, visit her at freespiritedfreelancer.wordpress.com. Mike Bonnicksen has been a photographer at The Wenatchee World since 1984. When not behind a camera working, Mike can often be found enjoying the region’s beauty and the world in general in the form of hiking, biking, motorcycling and scuba diving. A graduate of Eastmont High School, photo editor Don Seabrook enjoys learning about and photographing all aspects of life in North Central Washington. He has a communications degree from the University of Washington and maintains the longestrunning blog on wenatcheworld.com called Living Images.
Kathryn Stevens can’t imagine life without a camera. She says the thrill of capturing “the moment” through her lens is as exciting as ever. She loves getting to know the region’s people and telling their stories through her images. 4
June / July 2011
6 Fast 5
Mike Irwin suggests some cool options for summer.
Jim Prince is selling his 1947 Chrysler Windsor to help his cancer-stricken daughter.
10 A Small-Town Charmer Cashmere remains genuine as it grows into a destination point.
12 Super Salad
McGlinn’s Black and Blue Salad is the perfect summer eat.
14 Ancient Wanderings Quincy-area hike is a real beauty.
16 Float in Style Lake Roosevelt’s rental houseboats take it to another level.
18 Texting ... Kenny Mayne He’s slung passes in Wenatchee, delivered quips on ESPN and danced his toes off on ABC’S “Dancing with the Stars.” And now, he’s texting us.
20 Tops in Tourism
Chelan, Leavenworth and Winthrop aim to draw visitors and locals.
26 Downtown Deluxe Wenatchee’s Roger and Cindy Bumps enjoying life in a converted warehouse.
30 Chill out
oothills A bi-monthly lifestyle magazine about North Central Washington
Publisher Rufus Woods firstname.lastname@example.org Managing editor Cal FitzSimmons (509) 665-1176 email@example.com Editor Marco Martinez (509) 664-7149 firstname.lastname@example.org Advertising sales manager Wendy DalPez (509) 661-5221 email@example.com Design Jared Johnson firstname.lastname@example.org Staff writers Mike Irwin Dee Riggs Rick Steigmeyer Staff photographers Mike Bonnicksen Don Seabrook Kathryn Stevens Contributing editors Russ Hemphill Barbara Tuttle Kevira Voegele
Mixologist Jon Bruce shares recipes for three of his signature drinks.
34 Crowing Over Jones Wine Don’t let the ordinary name fool you; Jones of Washington produces wines that shine.
40 To Spit Or Not To Spit
Local wine expert Barb Robertson shares 10 tips for your tasting room visit.
44 Brew Crew
Foothills Magazine is published bi-monthly by World Publishing, 14 N. Mission St., Wenatchee, WA, 98801. Subscriptions $24 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.
Homebrewers making small batches of their own beer. June / July 2011
compiled By Mike Irwin
Guarded security gates at Rocky Reach Dam’s entrance have yet to stop the explosion of blossoms that rock the senses every spring and summer. The spread of blooming flowers — beds, baskets, boughs — in this multi-acre park draws thousands of visitors to stroll, picnic and even get married amid the colorful, cultivated splendor. Check out: Petunia Island’s 8,000 plants (yoicks!), the award-winning Dahlia Garden and the knoll-sized American flag made of thousands of red, white and blue (well, violet) annuals. Thinking bigger? The park’s arboretum has a self-guided loop walk through its 42 varieties of trees and shrubs.
Urban patch of perfection
The Bridge of Friendship Japanese Garden in East Wenatchee is so creatively designed — shade, breezes, flowing water — that visitors can find cool relief even on the hottest summer evenings. This eight-year-old pocket park is tucked only a dozen steps from the busy intersection of 9th Street N.E. and Eastmont Avenue, yet provides the unexpected paradox of stillness amid visual variety. No lie. Follow the park’s short trail to its cedar bridge, rest under its cover, listen to its waterfall’s gurgle, and you’ll agree this urban patch of perfection is a landscaping gem.
Fast 4 The
Insider tidbits on the area’s local life and lore
Beat the heat edition
Sure enough, the hard work of choosing a favorite swimming spot in Chelan can really work up a sweat. That’s why we like the city’s Lakeside Park — its shady lawn, ample beaches, tons of parking and easy access to (oh yeah) a nearby snack store and Tropical Sno hut. Right off Highway 97A, the park’s beaches gently slope away from the shore to make the perfect, shallow swim spot for tykes and older folks relaxing in half-submerged lawn chairs. Plus, the curved shoreline offers a sweeping panorama of the lake’s kinetic activities (soaring parasails, zipping waterskiers, buzzing personal watercraft) and the not-so-kinetic (bikini babes and beefcake dudes lolling on huge speedboats).
June / July 2011
Aside from swimming, the region’s best cooling experience has to be total immersion into Ohme Garden’s pools of deep, deep shade. The ridgetop oasis, maturing for 82 years into an alpine wonderland, offers multiple water features — ponds, streams, waterfalls — surrounded by towering firs and cedars. Heck, it’s so shady in some groves that frequent visitors often bring sweaters (even in July) to ward off the noontime chill. Our favorite: the Sylvan Pool, where hand-crafted stone benches deliver additional cool comfort. And don’t forget, flower lovers, that out in the sunny meadows alpine blooms last well into summer.
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If your busy Bavarian escape gets too darned hectic, don’t get der lederhosen in a knot. You can escape from your summer escape with a short walk to Leavenworth’s Waterfront Park and the cool of river-wrapped Blackbird Island. Wide, tree-lined trails lead to inlet beaches (good for swimming), riparian groves (good for birdwatching) and shaded riverbank meadows (good for picnics). Stay alert for a wide variety of wildlife — fish, raptors, waterfowl, beaver, deer — and particularly alert for the rare bear or cougar. Parking’s available nearby, restrooms are open through summer, and the city’s new brewery (!) is about three blocks away.
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Wheels of wonder
A Real Prince
Car-sale proceeds to benefit cancer-stricken daughter
or Wenatchee’s Jim Prince, it’s time to say goodbye to the champagne-colored Chrysler Windsor that’s turned heads in this valley for five years. The $10,000 he’s asking for the 1947 four-door is aimed at easing the financial strain on a daughter recently diagnosed with aggressive stage IV cancer. Cars come and go, but family is forever, Prince says. “She’s more important to me.” Somewhere down the line, he hopes to have a 1966 Dodge Polara Hardtop to replace the Windsor he bought the same day he looked at it. He found the Chrysler classic after searching ads on the Internet for a collector vehicle that was “different from the rest.” “For a lot of guys with old cars, it’s something they do. They’ll get rid of one and get another,” Prince says. Prince, 62, has enjoyed driving the Windsor in three Classy Chassis parades, including the most recent in early May. Soon after buying the vehicle, he entered it in the popular local event, only to have the car’s head gasket blow out, en-route. His brother-in-law helped him make the necessary fixes and the car has run “excellently” ever since, says Prince. Prince, 62, is a big believer in helping others. He was partially paralyzed during 8
June / July 2011
his 20s, following an injury he sustained working at a lumberyard. Though officially retired, he’s volunteered for fire departments the past two decades and with the American Red Cross for 22 years. He and his wife, Rebecca, 58, have been married 35 years and moved to Wenatchee from Olympia 10 years ago. She is a former emergency medical technician who was also injured on the job, and is disabled. Together, they have six children, 14 grandchildren and eight great-grandkids. Currently, Prince logs 15 to 20 hours each week as a volunteer fire, arson and explosives investigator for Chelan County Fire District 1. He is a supervisor of single-family services, training volunteers and helping people find emergency resources, for the local Red Cross. Prince also has been part of Red Cross teams responding to 32 national disasters. He says it’s hard to explain what he gets out of so much helping. “You have to enjoy volunteering to really get into doing something like this,” says Prince. “If one person out of a hundred says ‘Thank you,’ that means a lot.” Family ties are paramount to the classic car lover. Though his six children are spread
Story By sharon altaras Photos By Mike Bonnicksen
Jim Prince cleans up his 1947 Chrysler Windsor long body before the start of the May 6 Classy Chassis parade in East Wenatchee. The suicide four-door is all original except the paint and interior.
Car: 1947 Chrysler Windsor, 4-Door Features: Prince believes the car has its original transmission and engine block, steering wheel, dash and glass. He bought the car with a cream-colored leather interior and newer carpeting in it, and had a four-core radiator custom-built for the vehicle.
throughout the country, “I try to talk to all my kids once a day,” says Prince. The connections found within the classic car community also are fulfilling. “I grew up in that era where car collecting was a big thing. I’ve worked for a body and fender shop. I enjoy collecting old cars and fixing them up and letting other people appreciate them,” says Prince.
“Anybody that has an old car, you’ll find that they’ve done this all their life. A lot of the folks that are in the car clubs will help you out with your vehicle. If you need a part, they’ll help you come up with it. And they’re just good friends.” Prince adds: “I’m kind of sad about having to sell the Windsor, but I’ve enjoyed it for five years, so let someone else enjoy it.” June / July 2011
Snapdragon Coffee, in Cashmere’s new Mission District, buzzes with activity one Friday morning in May. At left, looking northeast from the Bartlett room at the Cascade Valley Inn in Cashmere.
Cosmopolitan Cashmere Bedroom community waking up to new life
mall-town Cashmere is growing up. A slew of new businesses have joined perennial favorites like Rusty’s Drive-in, Club Crow and Country Boys BBQ. That’s exactly what some people, like Cascade Valley Inn bed and breakfast owners Laurie and Rick Shorett, want. Recent transplants from Issaquah, the Shoretts told me, “We’re thrilled about the new things coming into this area. We’d love to see people view Cashmere 10
June / July 2011
as a destination,” says Laurie. “The town has been so welcoming and friendly, real genuine. We love it,” adds Rick. Despite the growth spurt, Cashmere retains its charm. “I love the close-knit community of Cashmere. I love how many times I wave at people when I’m walking around town,” local resident Dan Gemeinhart shares. Courtney Schill, owner of Snapdragon Coffee, sought to expand that sense of community when opening her business.
“I wanted to create a gathering place for Cashmere. There’s nothing else like this here,“ Courtney says. Snapdragon frequently hosts community events. Besides coffee concoctions, they serve tasty, healthy treats like flatbread sandwiches, made-to-order juices, and popcorn popped in sesame oil. The business is one of several housed in the industrial-meets-hip Mission District building on Mission Avenue. Neighbors include Crayelle Cellars, Waterville Winery and Horan Estates Winery.
story By MK Resk Photos By Kathryn Stevens
The incredibly groovy second-hand shop Junkyard Gypsy’s is downstairs. Even a few thriving regional businesses have drifted in. Quincy’s Ryan Patrick Vineyards has a tasting room here. The popular restaurant Smokeblossom made the move to Cashmere recently from Wenatchee. Just around the corner you can find the fabulous Cashmere Cottage Yarn shop and It’s Five O’Clock Somewhere artisan distillery, with surprisingly delicious (for this non-whiskey lover) legal moonshine (corn whiskey), sunshine (aged corn whiskey) and brandy concocted by the adventurous Colin Levi. The area will soon be joined by Devil’s Gulch Drinkery (mid-June opening planned), which will showcase the burgeoning Northwest beer scene. Next time, I’ll have to ride my bike from Wenatchee, do the Devil’s Gulch mountain path, workout at Crossfit Cashmere or hike the Peshastin Pinnacles to work off the savory treats this town offers. My apple fritter alone, from downtown’s Sure To Rise Bakery, was worth the entire road trip. The same could be said for the lamb wrap and sweet potato fries I tried at The Best Bite Luncheonette, a funky, retro-futuristic ode to the classic diner. When I return for the Wenatchee River Bluegrass Festival in mid-June, I may have to indulge in Cascade Valley Inn’s divine accommodation along Brender Canyon. I visited at the height of spring, when the balsamroot-dotted hills looked like something Grandma Moses painted. The Shoretts wanted to create “a sanctuary to go and relax,” and it shows. Their panoramic view is enthralling enough to whisk me away from buzzing, big-city life in Wenatchee. I fell in love with this new Cashmere. I just might need a regular escape trip there from now on.
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Colin Levi of It’s Five O’Clock Somewhere Artisan Craft Distillery in Cashmere corks bottles of chilean style brandy before labeling them.
An extensive selection of ﬂowers. Custom designed pots and hanging baskets.
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Black and Blue Salad
Recipe provided by Michael Bendtsen, McGlinn’s Public House 1 lb blackened flat iron steak 1/4 cup olive oil (for grilling steak) 1/8 small red onion, thinly sliced 1/2 red bell pepper, thinly sliced 12
June / July 2011
8 cups mixed field greens (spring mix, or other mixed greens work) 1/2 cup grape tomatoes, halved 1/2 cup red grapes, halved 1/2 cup crumbled blue cheese 1/2 cup candied walnuts Sauté steak dredged in blackened seasoning (try the Blackened Redfish
Seasoning from Market Spice Tea Co. at Pike Place Market in Seattle) in a cast iron skillet drizzled with 4 tablespoons olive oil to medium-rare. Remove from pan and slice cross-grain into 1/2-inch strips. Add onions and red pepper to skillet with steak strips and sauté 1-2 minutes on medium high and remove from heat. Place field greens on a large plate and spread steak-pepper-
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Michael Bendtsen Title: Owner Place of work: McGlinn’s Public House Professional experience: Opened McGlinn’s 31 years ago in former Orondo Tavern location Personal: Single with 22- and 20-year-old sons, 14-year-old daughter, 11-year-old dog and eight laying chickens of varying ages Place of birth: Burlington Current hometown: East Wenatchee (considering a move to West Wenatchee) Hobbies: Hiking, cooking, photography, pottery, gardening, tennis, travel, biking, salt water and live music (outdoors) Something you may not know: McGlinn is the maiden name of Michael Bendtsen’s grandmother. Note: Salad prepared by Jaime Vega, kitchen manager/head chef at McGlinn’s On the Web: mcglinns.com and McGlinn’s Public House on Facebook
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onion mixture evenly over greens. Garnish with tomatoes, grapes and blue cheese and walnuts. Drizzle half-cup of balsamic dressing over salad. Yield: 3-4 servings
Balsamic Vinaigrette Dressing 1 cup extra-virgin olive oil 1/2 cup balsamic vinegar 3 tablespoons Dijon mustard 1/4 teaspoon sea salt 1/4 teaspoon black pepper Whisk all ingredients in large bowl until emulsified (thoroughly mixed). Note: This balsamic dressing recipe makes nearly 2 cups and can be reduced but holds well when refrigerated. Once chilled, it needs to set out to slightly warm prior to using to allow olive oil to soften and blend when stirred or shaken again to emulsify.
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On the Trail
Ancient Escape I
Wooly-pod milk-vetch. At left, a wild onion breaks through the soil. Above, A panorama of Dusty Lake, one of the Ancient Lakes in the Quincy Lakes wildlife area southwest of Quincy.
’ve always had a fondness for the basalt cliffs and shrub-steppe habitat of our region, and spring is a wonderful time to explore the area. The wildflowers are in bloom, the weather is temperate and not blasting hot, and it’s a great way to get in shape for the upcoming mountain hiking season. For me, route planning is almost as much fun as hiking itself. Knowing that it was a prime wildflower viewing time, for this day off in late April, I planned a 16-mile loop around Ancient Lakes near Quincy. I came up with the route using route data from three hikes documented on the WenatcheeOutdoors.org website. This area is best hiked in the early spring or late fall. The trails get pretty hot and dusty in the summer, and I’ve been told it’s prime rattlesnake area. Managed by the state Department of Fish and Wildlife, it’s officially known as the Quincy Lakes Unit of the Columbia Basin Wildlife Area. More information on hikes in the area can be found in the online guidebook at WenatcheeOudoors.org.
Ancient Lakes area
Story and Photos By Mike bonnicksen
An old building in the Quincy Lakes wildlife area deteriorates a little more with each passing season.
Wavyleaf microseris, in the foreground, with wooly-pod milk-vetch in the background. At left, basalt columns tower above the Murphyâ€™s Loop area. Far left, shooting stars next to the trail.
story By doug Flanagan
Home on the water Lake Roosevelt is a houseboating paradise
here’s no doubt about the top selling point for both houseboat rental outfits on Lake Roosevelt. “It’s the lake. It’s perfect,” said Mike Parker of Dakota Columbia Houseboats. “I think it’s the best houseboating lake in North America. I put Roosevelt up against Lake Powell, Lake Shasta, Lake Mead, a lot of busier lakes. We have more beach, more sand, more fish, good weather, flat water for wakeboarding, and they don’t. It’s the best lake I’ve seen in my life.” Covering 130 square miles, Lake Roosevelt stretches about 150 miles from the Canadian border to Grand Coulee Dam. With more than 600 miles 16
June / July 2011
of shoreline, it is the largest lake and reservoir in Washington. Outdoor recreation enthusiasts flock to the lake every year to take advantage of abundant fishing opportunities, wildlife watching, zipping around on a personal watercraft, wakeboarding and other activities. “The big thing (for a lot of people) is the vastness and the solitude of the lake,” said Ed Wimberly, owner of Lake Roosevelt Houseboat Vacations. Both rental companies run their seasons from Memorial Day weekend through the end of September, providing a welcome respite from the upper-90 and triple-digit degree days of
July and August. Dakota Columbia has been on the lake since 1996 under the ownership of Lyle Parker and his wife, Laurel. The company offers three-, four- and sevenday trips in three different types of boats. The nova class (62 feet long) and galaxy class (60 feet) boats hold up to 14 people, while the 35-foot explorer class boats can hold up to six people. The boats feature hot tubs, plasma televisions and surround-sound stereo systems, full kitchens and a variety of other amenities. The nova class rides range from $2,295 to $7,495. Trips on explorer class boats range from $1,095 to $2,995. “We have the newest boats in the
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Lake Roosevelt is a top summer destination. It stretches 150 miles and has more than 600 miles of shoreline, making it popular for boats and houseboats.
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Illustration from 1960s PUD publication
You’re invited When: 7 p.m., Thursday, June 30 Where: Rocky Reach Dam What: Celebrate, walk on the powerhouse floor, eat cake and make a memory For more information, call the Visitor Center, (509) 663-7522. www.chelanpud.org Yo
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Pacific Northwest,” Mike Parker said. “They are clean and state-of-the-art. We keep up with the times and are conscious about whatever is on the cutting edge of the boating world. The company is run by a detail-oriented group of people, and we try to pay attention to our customers’ needs.” Lake Roosevelt Houseboat Rentals, based in Kettle Falls, is entering its 24th season. The company offers three classes of “super cruiser” boats that range in length from 62 to 64 feet. The boats feature hot tubs, private rooms, full-sized bathrooms, a galley and more. The company offers three-, four- and seven-day trips from $2,295 to $7,795, depending on the class of boat and the time of year. “(The trips) are perfect for reunions,” Wimberly said. “They let people reacquaint themselves with their kids and get away from the iPads and televisions and all that. It’s a back-tonature (experience).” Of course, the houseboating experience isn’t all about the boat itself. Renters can pull the boats up to one of the many beaches along the lake to “dock” for the evening or take advantage of the multitude of waterfront activities. “People bring Jet Skis or drag a fishing boat behind the houseboat,” Parker said. “People come out to fish, play volleyball, set up Wiffle Ball fields, play capture-the-flag in the woods, swim, hike, take pictures of wildlife, or just hang out on the boat, crank up the stereo system and party.”
GildedLilyHome.com 2 N. Wenatchee Ave. 663-1733 June / July 2011
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Texting... Kenny Mayne K
enny Mayne, is an ESPN anchor/ sportscaster, author, actor, humorist and more. He’s a Kent native who played quarterback for Wenatchee Valley College 1977-78 and was named honorable mention JC AllAmerican in 1978. He then went to the University of Nevada, Las Vegas where he played with future NFL legend Randall Cunningham. He tried out with the Seattle Seahawks in 1982 before beginning his broadcasting career. He was a contestant on ABC’s “Dancing With the Stars” in 2006 and still makes regular appearances on that show, using his deadpan humor to assess the season’s crop of celebrity dancers. This interview was done completely by text message in late April. Words in parentheses were not part of the original texts.
By cal fitzsimmons
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Our Plentiful Playground Tourists may come and go, but weâ€™re here to play
A paraglider takes off toward the southeast of Chelan Butte and over the Columbia River. Chelan, along with Leavenworth and Winthrop, make up a trifecta of tourist hot spots in North Central Washington, but they offer easy access to fun and festivals for locals, too.
story By Gary Jasinek Photos By don seabrook and Kathryn Stevens
Guests await the start of a concert at the Tsillan Cellars Winery, which is surrounded by vineyards overlooking Lake Chelan.
conomically speaking, we love tourists here in North Central Washington. Think of them as importers of money, mostly from the other side of the Cascades. They schlep their fat wallets over the mountains, and when they return to Bothell or Ballard, they leave a huge number of their shiny new dollars behind in the hands of local businesses. How many dollars? How many visitors? Roger Clute, executive director of the Wenatchee Valley Visitors Bureau, uses a couple of separate surveys and tax figures to extrapolate an estimate of 800,000 visitors last year, just to the valley. As for dollars, “We don’t attempt to assign a ‘total economic impact’ number to tourism in the Wenatchee Valley, but we do know the hotel/motel business produced $19 million in revenue, and most destinations assign a multiplier of three to that number to determine lodging economic impacts,” he said. Which would mean tourists accounted for $57 million last year in the Wenatchee Valley. We who live here know that the 22
June / July 2011
attractions of this region are legion and widespread. Wine and restaurants and shops and activities and enough outdoor recreation to tire any number of hardy explorers. But three towns in particular have leveraged their natural assets, enhanced them with moderately contrived themes and developed into massive tourist magnets. They are, of course, Leavenworth, Winthrop and Chelan. Leavenworth has its famous southeast-Germany, lederhosen/dirndl holiday motif. Winthrop saddles up a buckaroo brand with its Old West look, pardner. And Chelan has, well, Lake Chelan — a body of water unsurpassed in its clarity, beauty and availability of watersport merriment. Even in the down economy of the past few years, tourism in these towns has flourished. Hotel/motel taxes collected by lodging establishments are a pretty good indicator. Here’s what they show from 2007, before the recession, to 2010, as we began the climb out of it: Leavenworth: up nearly 5 percent Chelan: up 7 percent
Some of this summer’s events:
Leavenworth International Dance Festival, June 25-26 Leavenworth International Accordion Celebration, June 16-19 Leavenworth Summer Theater, July 1 through Aug. 28 Washington State Autumn Leaf Festival, Sept. 23-25 (Information for all of the above: www.leavenworth.org) The chamber view:
Photo courtesy of Leavenworth Chamber of Commerce
Bavarian-themed Leavenworth is a big tourist draw year-round. Winthrop: up 13 percent Though Leavenworth and Chelan combined contain less than 8 percent of Chelan County’s population, they account for nearly half the county’s tourism tax revenues. Diminutive Winthrop, with less than 1 percent of Okanogan County’s residents, brings in about one-quarter of that county’s tourism dollars, as gauged by that tax. Executives at all three towns’ chambers of commerce concur that a flagging economy may have actually contributed to the increases. Folks are more likely to stay closer to home when their paychecks are smaller or at risk. Those towns are situated just the right distance from Puget Sound and Spokane — far enough away and different enough to be a dramatic change of scene, but close enough to be here by lunchtime. Higher gasoline costs, those executives also agree, could continue to boost the upward trend. Travelers who may otherwise have considered a road trip to Vegas or Disneyland might instead choose to go where a single $40-and-up tankful of gas will take them. But what about you, citizens of East Wenatchee or Cashmere or Waterville? Sure, you love to take the in-laws visiting from Iowa City to Leavenworth to shop for silly hats and devour a brat, or sip some of Vin du Lac’s Sauvignon Blanc whilst savoring the view of Lake Chelan.
Those great tourism economic numbers translate into crowds, especially on certain weekends or weeks. Some folks enjoy the crush. But if you’re among those who hate to circle Winthrop’s main drag looking for a parking space or to wait for an available slot at the wine-tasting bar at Tsillan Cellars, read on. What follows is a brief guide, for locals by locals, of those themed hotspots that help drive the tourism economy in NCW.
Leavenworth A tweet-length description:
Enchantment is here, and Der Enchantments are near. A festival for everyone. Leavenworth is where Santa’s helpers would summer. Busiest times:
July, August and December. The Christmas Lighting Ceremony on the first three December weekends draws the largest crowds of the year. Tip: Go on Sundays. Same lights, fewer folks. Similarly, Friday nights of Oktoberfest (this year the last weekend of September and the first two of October) are much less hectic than Saturdays. Lightest months:
Leavenworth chamber exec Nancy Smith thinks locals are missing a good bet by not visiting the Bavarian city more often. “If you live in Leavenworth, you travel. You go to Seattle, or to Wenatchee a couple of times a week. But if you live in Wenatchee, when’s the last time you came to Leavenworth?” Her advice is to expand your horizons, in and around Leavenworth. “Come here for a festival or the Bavarian theme, but don’t forget while you’re here to take in the Salmon Festival, go rafting, try a new trail, treat yourself to a spa or go horseback riding. Bring your relatives, but try to show them all of Leavenworth. We offer an enormous list of things to do. It’s not just that you can rock climb here, you can rock climb world-class rocks.” As for places to avoid clots of tourists, Smith said, you might check out Blackbird Island. Just steps away from the bustle of downtown, the trails and footbridges there offer spectacular views, including, in fall, of spawning salmon. Or try the Ski Hill Trail, which meanders northeast of town past the stage where the Leavenworth Summer Theater presents The Sound of Music. Those hills are alive … A resident’s perspective:
Marina Haley, a retired hospice nurse, has lived in Leavenworth for 34 years, since most of its roads were dirt and there were only two doctors in town. The former Leavenworth City Council member says she loves the area and its Bavarian bent, but sees both negatives and positives in tourists. “It’s good because I know what they’ve done for this town,” she says. But she struggles with beer gardens and some festivals. “It’s not fun to walk downtown and run into a bunch of drunk people.” Her tips for local visitors: Take side streets, but never go to Ski Hill Drive to get on the highway. Use the traffic lights. Check out the Upper Valley Museum. And go to Sleeping Lady — “It’s such a gift,” she said. June / July 2011
Lake Chelan A tweet-length description:
51 miles long and 3 miles wide, this crystal lake’s waters are ice wine pressed from the Cascades’ crush. Sip its pleasures, or chug them. Busiest times:
July and August, though Memorial Day, July 4 and Labor Day weekends can be crazy. Lightest months:
January and February, though it’s slow pretty much from November to April. Some of this summer’s events:
Bike rides — Chelan Century Challenge and Chelan Cycle de Vine, June 25 Hang-gliding, paragliding — Chelan Cross-Country Classic, July 3-8 Lake Chelan Bach Fest, July 8-16 Chelan Man Multisport Weekend, July 16-17 Lake Chelan Rodeo, July 21-22 Chelan Fine Arts Festival, Aug. 18-19 (Information for all of the above: www.cometothelake.com.) The chamber view:
“People don’t just stumble upon Lake Chelan or accidentally drive through it on the way to somewhere else,” says Mike Steele, executive director of the Lake Chelan Chamber of Commerce. This true destination resort is expanding the tourism season, and what it offers while it’s on. Wineries, for example, have dramatically helped to expand the season, Steele said. “We’re seeing a lot of visitors through November and December now. It used to be that when Labor Day hit, traffic just died.” Growing “culinary opportunities,” as Steele calls them, have helped. Along with wineries, there are more restaurants, many brought in by folks from out of the area. “Sushi, Italian — it runs the gamut,” Steele said. Good times to visit without fighting traffic, but with a good chance of great weather, include early June and late October, Steele said. Or for relative solitude anytime, check out remote campgrounds in the national forest. A resident’s perspective:
There are times, such as Memorial Day weekend, that Anne Brooks says, “It’s better to try and shop ahead of time and just stay at home.” She and husband, Randy, who own Brooks Solar, also like taking their boat out on 24
June / July 2011
Screaming thrills at Slidewaters in Chelan. the lake during busy times, especially to less-crowded areas north of Wapato Point. It is, she points out, a very large lake. She also enjoys hiking the Reach 1 Trail, created by Chelan County PUD. It’s a scenic three-mile walk that goes from the Riverwalk Loop Trail downtown to the upper section of the Chelan River. Another way to avoid
crowds is to explore the hundreds of miles of Forest Service roads north of Manson and above Twenty-five Mile Creek. But for the most part, Brooks enjoys living in a place others love to visit. “In summer, getting into the busyness of town can be a hassle, but it’s fun, too. Hey, it’s summer, and that’s Chelan.”
The Old West is still prospering in Winthrop.
Winthrop A tweet-length description:
Saloon doors swing open to a big sky. New Western mansions around an Old West town. But if Gucci made chaps, you wouldn’t find them here. Busiest times:
July, August and September Lightest months:
April and November. Access from Seattle, where lots of tourists live, takes an hour more when Highway 20 is closed, as it is every winter from around early December to April or May. This year, heavy snow and avalanches kept it closed well into May. Some of this summer’s events:
Winthrop Wine Festival, June 10-12 Winthrop Rhythm & Blues Festival, July 15-17 Methow Valley Chamber Music Festival, July 21-31 North Cascades Oldtime Fiddlers Contest, Aug. 26-28 Methow Valley Rodeo, Sept. 3-4 (Information for all of the above: www.winthropwashington.com)
The chamber view:
Any town with a Westernization Architectural Committee must take its cowboy look pretty seriously. But Jon Brown, owner of the Arrowleaf Bistro and president of the Winthrop Chamber of Commerce, says the town is looking to expand its appeal beyond restaurant signs writ in old-timey script. How? By paying more attention to the arts, fine food, wine and especially to the magnificent outdoor opportunities that surround Winthrop in the Methow Valley. “It’s a pretty diversified spectrum,” he said. Not that the Western theme isn’t still important. “It keeps the town looking cohesive and nice,” Brown said, noting that “McDonald’s can’t have a sign here. There are very strict signage codes. They must be hand-painted with certain colors and fonts. That just doesn’t jibe well with corporate logos.” Still, Winthrop’s book of architectural requirements and restrictions is only a fraction as thick as Leavenworth’s, he said. Brown said Winthrop seems to be seeing more visitors from North Central Washington as the economy has tight-
ened, but the lion’s share of tourists still come from the Seattle area. They flock to the Methow Valley even in winter, when heavy snow closes Highway 20 but makes possible hundreds of miles of great cross country skiing. Lots of those westsiders have built second homes in the valley. “Those people have gone out of their way to invest in our community,” Brown said, “so it’s great that some of them are getting more involved. Some people here have a lot of money and have chosen to use it in ways that benefit the valley.” A resident’s perspective:
Nils and Sarah Knudsen, who live outside of town on Highway 20, don’t mind tourists, much. Their jobs don’t depend on them, but “by the time Labor Day rolls around, you’re not too sad to see tourist season go,” said Nils, who runs a woodworking business in Winthrop, while Sarah’s work allows her to telecommute. The Knudsens’ best tip for avoiding the crowds? “Take a hike.” A quarter-mile up any trail, and you can be alone. Highway 20 can take you to several trailheads, including one for the Pacific Crest Trail at Rainy Pass, 25 miles to the west. June / July 2011
Davis Furniture owners Cindy and Roger Bumps, at right, converted the loft space in the old Hamilton Warehouse building, below, behind their store. Above, a frosted window above the sink gives an open feeling to the kitchen. The wall with the window actually adjoins a hallway.
n 1999, Roger and Cindy Bumps wanted to downsize. Their two daughters were almost grown and, out of the blue, someone offered to buy their 2,600-square-foot Wenatchee home. The Bumpses turned to the empty third floor of the 36,000-square-foot warehouse they owned in downtown
Wenatchee and let their imaginations run wild. “We thought, ‘We have this building; why not build here and try it out.’ ” Cindy said. What they were trying out was loft living, a concept they’d heard about a few years earlier. An official with the Wenatchee Downtown Association
Story By Dee Riggs Photos By kathryn stevens
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had suggested that warehouse owners might want to convert space into lofts. “I thought she was crazy,” Roger said. “I thought, ‘Who’d want to live in an old warehouse down on Columbia Street?’ I didn’t have the vision at that time.” But here they were, in 1999, looking at their warehouse in a new light. They picked a corner on the third floor, hired Wenatchee architect Dave Freimuth and ended up with 2,000 square feet of modern space to call home. Well, mostly modern. The Bumpses left the shiplap ceiling in place and allowed the old sprinkler system and electrical conduits to remain in place. “They’re part of what this building is,” she said. “We didn’t want to hide what the building is.” The couple took the old facing material off the outer walls, exposing the brick. Then, they fashioned a twobedroom, two-bath loft into a style that Roger calls “warehouse rehab.” “It’s somewhat eclectic,” he said. They decorated in an arts and crafts style with furniture from their business, Davis Furniture. The store is just around the corner from their loft in the 10 block of Yakima Street. “I don’t have to drive to work,” Roger said. “I can go to Caffè Mela twice a day to meet friends for coffee. Roger and I walk to the post office, to the bank, to the cleaners ... We walk to dinner — there are lots of restaurants downtown, and we walk to movies,” Cindy said. The Bumpses became so ensconced in downtown life that when smoke from a fire damaged their loft in 2006, they temporarily rented another downtown loft. “I said to Roger, ‘I don’t want to be anywhere but downtown,’ ” Cindy said. The couple were able to move back into their own loft in 2008. Within the past two years, they have added five other lofts in the warehouse’s third floor. They’ve rented out four of them, and kept one to handle company. They say they are enjoying having neighbors once again, and, Roger said, he wishes more warehouse owners “would catch the spirit.” “People come in here and they can’t believe what we’ve done with this space,” he said. “These things are possible, and they work out great.” 28
June / July 2011
A Tiffany-style lamp hangs above the formal dining room table with oversized, stuffed chairs. At left, the door with a wreath was added to create a formal entryway.
Cherry Creek Radio presents
OHME W I N E & FOOD GALA
JULY 9th 5:30-8:30 p.m. Ohme Gardens, Wenatchee WINE TASTING!13 Wenatchee Wine Country wineries pouring their award-winning wines. GOOD EATS!15 food booths from top NCW restaurants and caterers using locally farmed food. ENTERTAINMENT Music by Charlie Solbrig, acclaimed guitar musician TICKETS $45 per person if purchased before July 4; $55 after July 4. Order tickets at www.wenatcheewines.com, or purchase at Ohme Gardens, the Wenatchee Valley Visitor Bureau, 3. South Wenatchee Ave., or at participating wineries
Benefit for Ohme Gardens Free Shuttle bus from the Food Pavilion store on Easy Street
INFORMATION at www.wenatcheewines.com or call (509)669-5808
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June / July 2011
compiled By marco martinez Photos By Kathryn Stevens
Summer Splash Jon Bruce (aka JB)
Title: General manager/head mixologist Place of work: 10 Below, 29 N. Columbia St. (10 steps below the Applewood Grill) Professional experience: 19 years behind the bar, including stints at Stevens Pass, Dragonfly Bistro, Applewood Grill, Katz Chophouse and 10 Below Personal: Married with two boys ages 2 and 4 Place of birth: Honolulu, Hawaii Current hometown: Peshastin Hobbies: Cycling, snow sports, rafting, gardening On the Web: JB Behind the Bar on Facebook
1 part fresh-squeezed lime juice, 1 part fresh-squeezed lemon juice, 1 part simple syrup, 2 parts water. Mix.
Created by Jon Bruce 10 Below, Wenatchee 3 lemon wedges, divided 2 lime wedges Thyme leaves, pinch Ice 1 1/4 ounces Hendricks gin 1/2 ounce simple syrup 2 ounces strawberry puree 1 ounce sweet/sour mix soda, splash
How to make sweet/sour mix:
In a 16-ounce mixing glass, muddle (crush fruit and/or herbs to release juices and essential oils) 2 lemon and 2 lime wedges with a pinch of thyme leaves and ice. Add gin, simple syrup, strawberry puree, sweet/sour mix and splash of soda. Give it a good shake, pour into serving glass and then garnish with a lemon wedge and a sprig of thyme.
How to make simple syrup:
Equal parts sugar and hot water, stir until clear. Mixologist Jon Bruce suggests simmering fruit and/or herbs in the water. Heâ€™ll be serving up drinks this summer at 10 Below using his own custom syrups.
June / July 2011
Blueberry Ginger Mojito Created by Jon Bruce 10 Below, Wenatchee 6 blueberries 2 lime wedges Fresh mint, pinch Ice 1 1/4 ounces blueberry vodka (JB recommends Pearl or Stoli Blueberi) 1/2 ounce Elixir-G Ginger Mix simple syrup 2 ounces soda water 2 ounces sweet/sour mix
In a 16-ounce mixing glass, muddle (crush fruit and/or herbs to release juices and essential oils) about 6 blueberries, 2 lime wedges and a pinch of fresh mint with ice. Add blueberry vodka, ginger simple syrup, soda water and sweet/sour mix. Shake vigorously, pour into serving glass and garnish with a sprig of mint. 32
June / July 2011
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Created by Jon Bruce 10 Below, Wenatchee 2 orange wedges Ice 1 1/2 ounces Maker’s Mark bourbon 3/4 ounce Cointreau 1 ounce orange juice 1 orange wheel
In a 16-ounce mixing glass, muddle (crush fruit and/or herbs to release juices and essential oils) 2 orange wedges with ice. Add bourbon, Cointreau and orange juice. Shake well, then strain into a sugarrimmed martini shell and garnish with an orange wheel.
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June / July 2011
A rock wall borders a vineyard near the Jones of Washington winery production facility in Mattawa. The rocks were removed from the vineyard.
A Strong Foundation
Jones of Washington is a small winery within a giant
hink of Jones of Washington as a small, family-owned, old-world-style winery within a much larger, new-world, technology-driven winery. One tip-off is the tiny tasting room located between two massive apple storage buildings in Quincy. Inside, you’ll find little more than a polished-wood tasting bar and dozens of bottles of wine sitting on several oak barrels. A dozen
of the wine bottles — all bearing the catchy Jones of Washington label featuring primitive drawings of a tractor, rooster and blazing sun — are draped with layers of medals the wines have won at prestigious judgings throughout the Northwest and California. The Jones family is well known for largescale production of apples, cherries, potatoes and onions around Quincy. Jack Jones, the
stories By rick steigmeyer Photos By don seabrook
Risky—and rewarding—business I
t takes a lot of nerve to grow nearly 1,600 acres of wine grapes for some of the best wineries in the state, if not the world, said Greg Jones, manager of Jones of Washington vineyards spread between Quincy and Benton City. The vineyards are owned by Jack and Patricia Jones and their family. Greg is their son. “It’s a risky business to be in. A lot of things can go wrong,” said Jones, 32. There are pests, diseases and weather to deal with. Below-zero temperatures last November caused serious vineyard damage in some parts of the state, mainly in southern areas, Jones said. Locally, he said, damage seems to be manageable. Jones said he grew up around the family’s orchards, and potato and onion operations. When his parents moved to Wenatchee when he was in eighth grade, he always knew he wanted to return to the farm. He went to Washington State University and took over the family vineyard operations
right after graduation. Much of what Jones grows is under contract with Ste. Michelle Wine Estates, he said. A small portion of the best grapes are reserved for Jones of Washington wines. Jones vineyard grapes from Quincy and Mattawa have also been used to make wines for some of Ste. Michelle’s most prestigious labels, including Eroica riesling and Col Solare and Northstar red wines. A lineup of awards in the Jones of Washington tasting room in Quincy is evidence of quality in many arenas. “We’ve been very fortunate to plant some good sites,” he said. He’s currently adding 160 acres of vineyard at the family’s Two Gun Vineyard east of Quincy, where riesling for Eroica is grown. Ste. Michelle is telling him to keep planting. “We’ll probably keep expanding as long as there is demand,” he said. “U.S. consumer demand for wine has really grown the last few years. We’re still being told there aren’t enough grapes.”
Rick Steigmeyer photo
Greg Jones, manager of Jones of Washington vineyards, spread between Quincy and Benton City, says his family will continue to plant new vineyards as long as there is demand for their wine grapes.
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www.smallwoodsharvest.com June / July 2011
th Central W r o N
in conjunction with
We all know which North Central Washington wines are our favorites. But which wines are considered the best? Itâ€™s time to get an answer.
What to expect
We will work with Wine Press Northwest on June 30, 2011, to judge and determine which wines produced in our region are the best. We will announce winners in the August issue of Foothills. This issue will be distributed both locally and statewide. Wine Press Northwest will also provide coverage of the results. To qualify for your wine(s) to be judged in this event, your winery must be located within Chelan, Douglas, Grant or Okanogan counties. Please deliver three bottles of each wine submitted for judging. Each type of wine submitted for judging must have a corresponding wine submission form. Wines and submission forms must be submitted by June 23. Reasonable Racks will store wines in a private, temperature- and humidity-controlled cellar between delivery and judging. Wines and submission forms can be dropped off or mailed to: Foothills Magazine/Attn: Annette Pitts 14 N. Mission, Wenatchee, WA 98801 Digital submission forms are also available online at: ncwwineawards.wenatcheeworld.com
Special thanks to the following community partners whose sponsorship have made the NCW Wine Awards possible:
Barrels of wine are stored in a converted potato storage shed in the Jones winery production facility in Mattawa. Wine bottled under the Jones of Washington label is stored in the barrels at the far left-hand side of the large room. At the facility, the vast majority of wine produced is sent off to be bottled by other wineries. winery’s principal owner, decided in the mid-1990s to try growing wine grapes to further diversify the family’s agricultural holdings. Never one to think small, he planted 1,300 acres. The Jones family vineyards have since increased in size to nearly 1,600 acres, said Allan Williams, marketing director for the winery. Most of the vineyards are near Mattawa, about a 40-minute drive south of Quincy. More vineyards were planted near Quincy and Trinidad. Jack’s wife, Patricia, and their five children have all been involved in the winery and vineyards at different times. Jones of Washington produces about 8,000 cases of wine each year, Williams said. Its first vintage was in 2002. Most of the wines are sold in the Seattle area and locally, but sales are growing rapidly in Spokane, Portland and California, he said. After a quick visit to the tasting room, Williams drove me out to J & S Crushing, the Mattawa processing plant
owned by Jack Jones and Dick Shaw, a Western Washington investor and vineyard owner. Sixteen hundred acres produces a lot of grapes. It takes only about 40 acres of grapes to produce what’s needed for Jones of Washington. The rest is made into bulk wine for other wineries. The industrial-size plant also makes wine from grapes grown by other growers in the area. There I met Victor Palencia, head winemaker for the Jones wines and for J & S Crushing. Palencia, 26, is clearly a winemaker with a future. And a past. The son of migrant workers from Michoacán, Mexico, Palencia started working with his father and older brother in vineyards when he was 13. He soon began working summers and after school at Willow Crest Winery in Prosser, where he was born. A cooperative agreement between several wineries in the Lower Yakima Valley offered him the opportunity to hone his winemaking skills at a number
Winemaker Victor Palencia looks over buds near the Jones of Washington production facility in Mattawa. He said there was limited damage from this past winter’s severe cold weather in the region.
June / July 2011
Rick Steigmeyer photo
Jones of Washington wines have been perennial medal winners at wine competitions.
“I know, it seems huge, but I believe we’re still a small winery by philosophy. We use old-world techniques with new-world technology.” Victor Palencia, head winemaker for Jones of Washington
June / July 2011
of prestigious wineries before he was old enough to legally drink. But he was able to taste and smell, and he was determined to become a winemaker. After finishing his formal training at Walla Walla Community College, he returned to Willow Crest and a short stint at Apex Cellars Winery before being hired by Jones in 2008. Palencia led me through a forest of 66 huge stainless-steel fermentation tanks in which he can make more than 1 million gallons of wine for blending purposes by dozens of other wineries around the state. A similar number of massive tanks — between 16,000 and 26,000 gallons each —sit outside and in a cold room for aging the wine. A crusher-destemmer outside the plant — one of the largest in the state — can crush 100 tons of grapes at one time and then send it into the huge fermentation tanks. Palencia wouldn’t name any of the wineries that buy bulk wine from J & S, but said they include many familiar names to be found in any Washington grocery store wine section. A hint: Much of Jones’ vineyard production is grown under contract with Ste. Michelle Wine Estates, which owns many wineries throughout the
Northwest including Chateau Ste. Michelle and Columbia Crest. “I know, it seems huge, but I believe we’re still a small winery by philosophy,” Palencia said. “We use old-world techniques with new-world technology.” That’s especially true when it comes to Jones of Washington wines. The winery is situated in a relatively tiny corner of the huge warehouse. Palencia said he uses more hands-on care in selecting, hand-picking, fermenting, blending and aging of the 13 Jones varietals and blends. All the reds and some whites get long-aging in French and Hungarian oak barrels. Although the Jones output is dwarfed by the bulk production around it, the wine represents the best of what grapes can offer on 1,600 acres in several distinctly different growing areas. Palencia said the huge selection gives him a palette to create wines that really show off the unique qualities of soil and climate in the Wahluke Slope and Ancient Lakes regions. “You can really get artistic, down to picking specific rows of grapes,” he said. “I appreciate the opportunity the Joneses give me to craft a masterpiece.”
marson and marson design center
Open House Friday, June 17th • 8am – 5pm
Design Center, 11685 Highway 2, Leavenworth
11am – 1pm Friday Only, Food will be served: Hotdogs, pop and potato chips in the Design Center
Monday - Firday 8am to 5 pm | Saturday 10am to 3pm
Suppliers will be available to show new products and answer questions. In the past year the Design Center has gone through some changes in personnel and product lines and our showroom has also had a little facelift. Come in and get yourself reacquainted with our staff and product lines. AND most important, we are cleaning house at the Design Center and our Leavenworth store. Take advantage of huge savings on discontinued and overstocked merchandise. No reasonable offer refused. It’s all got to go! “Housecleaning” will continue through Saturday, June 18th.
Come in, have a look and have lunch on us!
Featuring cabinetry from
Visit us at
11685 US Hwy 2 in Leavenworth
(509) 548-5829 |
FAX (509) 548-8203
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Ninth & Miller, Wenatchee 662-6134 • 1-800-450-3600 www.sangstermotors.com June / July 2011
story By Barb Robertson Photos By Mike Bonnicksen
of Tasting Room Etiquette
ust about every tasting room attendant has heard the slurred greeting: “Whatcha got to taste?” That party attitude has become increasingly common in this region as new wineries bring new wine lovers. Now don’t get me wrong, I like parties and I love tasting wine. However, as Robert Sandidge of CR Sandidge winery points out, “... If tours are coming in to just belly up to the bar and/or are obviously under the influence, I would recommend that they pass CR Sandidge Wines by on their planned stops. We will not serve any inebriated guests.” Wine tasting is a passion that has taken me around the world and introduced me to not only new wines, but new friends. An element of wine tasting includes the people you meet along the way and the stories you collect. The trouble with some tasters is that they forgot their party manners — and this simply does not win friends. Here are some rules to keep in mind to maximize your wine experience:
Many wineries have limited hours. Appointments to taste and tour wineries are very easy to set up, and in many cases can be quite impromptu … so don’t hesitate to call ahead, even if last-minute. For additional maps and day trip guides, visit columbiacascadewines.com, wenatcheewines. com or lakechelanwineries.com.
2. Trying the lineup
Each tasting room will have a host (sometimes the winemaker) who will take you through the various wines on offer. Let the tasting room staff guide you. Learning is 40
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Rule No. 4: Swirling the wine in the glass helps to get the aromas circulating.
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Slurping the wine allows air into the mouth to help the tasting process (after a bit of practice you can do the slurping bit quietly enough so as not to draw attention to yourself)
June / July 2011
why you traveled to wine country in the first place, and winemakers and their staff love to talk about what they do. Wait for them to pour you a taste rather than helping yourself, as they will be able to tell you about the wine and answer any question you may have.
3. Order of tasting.
Wines are generally tasted whites first and then on to more full-bodied reds and finally the dessert wines. Follow the winery’s advice on tasting order. Winemakers spend a great deal of time making their wines, and they
know what’s best. If you don’t want to try a particular wine, that is fine; however, depending on the size of your group, you may have to wait till your party catches up to try the wines you are interested in. Water is usually provided to rinse your glass and clear the palate. It’s a good idea especially to rinse your glass out between the white and red wines.
4. How to taste.
Swirl the wine around in your glass; this helps to get the aromas circulating. Sniff to get the initial impression of the wine. Sip and slurp it in
Ian and Jen Ashbaugh of Wenatchee taste wine at Chateau Faire Le Pont. Rule No. 5: If you plan on hitting more than one winery for tasting, consider using the spittoon to limit actual wine consumption. At left, Wine steward Ben Martin, center, talks wine with the Ashbaughs. Rule No. 6: Don’t be afraid to ask questions. your day to last, it’s probably best you don’t! Each tasting room has a vessel called a “spittoon” for such purpose. Spitting is an acceptable part of tasting-room etiquette. The technique is simple: when you have finished tasting your wine lean forward and expel a steady stream into the bucket. It is considered bad form to dribble or spray the sample.
6. Ask Questions.
If you visit more than one winery, listen and ask the same questions. You’ll enhance your understanding by the answers you’ll hear. Here are a few question suggestions: How long are the wines aged before being bottled? What have been the best vintages? Which wines are aged in barrels? your mouth a little. Slurping the wine allows air into the mouth to help the tasting process (after a bit of practice you can do the slurping bit quietly enough so as not to draw attention to yourself). Keep it in your mouth for a few seconds to allow your taste buds to grab the flavor.
5. The Spittoon — to spit or swallow?
It’s up to you whether you swallow or spit the wine you’re tasting, but you don’t need to swallow the wine in order to get the full flavor. In fact, depending on how long you want
7. Don’t crowd the bar!
If you’re in a winery that is obviously busy at the tasting bar, back away from the bar after receiving your next tasting to give others a chance to progress in their tasting order. There’s nothing worse than fighting a crowd when trying to taste.
8. Having an opinion. Wait until everyone in your group has had a chance to taste the wine before expressing your enlightened thoughts. There’s no right or wrong answer; wine is very subjective. If you are new to tasting wine, don’t let a
wine bore in the group intimidate you; have a go at talking with the others about what flavors you can taste. If you really don’t like a wine, remember to be courteous in your comments.
It is very important to eat along the way. Wineries will often put out little snacks of bread, cheese and other assorted goodies to help take the edge off. It must be stressed that this is NOT your lunch. Save yourself from looking like an oaf — do not dump the entire plate of prawns on your plate.
10. Buying wine.
Most wineries allow you to purchase their wines in any quantity you desire. Most offer discounts if you purchase half a case or a full case of wine and will allow that case to consist of any combination of their wine. Judy Phelps, owner of Hard Row to Hoe Vineyards near Chelan, reminds people not to put newly purchased wines in the car or trunk of the car during the summer. “They’ll cook,” she says. “Bring a cooler to put the wine in while driving around.” Barb Robertson is a local restaurateur who has accumulated many awards and certifications while being involved in the local and international wine industry for over a decade. She and her husband Brett have four children and live in Wenatchee. June / July 2011
Story By MK Resk Photos By mike Bonnicksen and Kathryn Stevens
Three Cheers for Homebrew Beer makers find satisfaction in fine tastes
Jeb Sorom grows and dries hops for his homebrew creations. 44
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omen made it in ancient Sumer. Monks brewed it in Germany. Captain Cook’s crew drank it to prevent scurvy. George Washington used his own recipe. In 2009, it starred in its own presidential summit. Throughout history, beer has been the universal drink. Beer homebrewing in the U.S. has been legal since President Carter’s administration. Around that time, Frederick Louis Maytag III bought San Francisco’s struggling Anchor Brewery and started experimenting. He would eventually be dubbed the father of microbrewing. “When Anchor Steam started new American styles, people liked that idea and wanted to pursue it. The explosion of the craft brewery scene has been amazing,” explains Scott Dillman, a homebrewer from Plain. “Craft beer has been steadily gaining in popularity over the past 10 to 15 years, as more flavorful and exciting beers are brewed. This increases the overall interest in beer and trickles down to homebrewers,” adds Wenatchee homebrewer Jeb Sorom. North Central Washington is no exception to this upswing. At each of the four new brewing establishments in Wenatchee, Leavenworth and Cashmere, the focus is largely local with interesting regional brews on tap. Stan’s Merry Mart in Wenatchee
Just Brew It
As demonstrated by Scott Dillman, resident brewmaster at the Grünewald Guild in Plain, making homemade beer involves several steps. Clockwise from left, Dillman rinses sparge water through a mash to rinse remaining sugar into the wort, which is the liquid that will become beer; Dillman grinds malted barley into grist; the ideal temperature of the grist is 152 degrees for a medium-body beer; measuring out hops, which add flavor and smell to the beer; mixing water into the grist to convert the grain’s starches into sugars.
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Home Beer and Wine making supplies, kits, yeast, hops, dry and liquid malt extracts, grains, bottles and cleaning supplies. We’ll do our best to find the items you need if we don’t have them in stock.
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June / July 2011
Scott Dillman is resident brewmaster at the Grünewald Guild in Plain, where he leads occasional workshops on beer-making. began carrying brewing supplies last year. They started small, with 50 basic items placed on a small section of an aisle. “We didn’t know what we were getting into,” says store employee Brandon Wright. “After two months, we had so many complaints that we weren’t carrying enough.” They acquired more merchandise, added wine-making supplies, and soon their inventory filled two full aisles. “We get requests all the time. We are always happy to do special orders,” Wright assures. A few home brewers have transformed their pastime into something more serious. Leavenworth’s Dean Priebe is now the head brewer at Icicle Brewing Company. Dillman is resident brewer at the Grünewald Guild, where he recently hosted a full-day beer-making workshop. Sorom, an anesthesiologist, is forming a nanobrewery with a friend, Shane Swanson. “We’d love to see beer from Momentum Brewing Co. (the nanobrewery) on tap at local establishments for our friends to enjoy,” Sorom says. “The challenge is keeping it fun and not turning into another job, since we both have plenty of day job in our lives.” 46
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While brewing beer is largely a boys’ club, women are certainly involved. New Belgium Brewery in Ft. Collins, Colo., (producers of popular Fat Tire Amber Ale) is led by a female CEO, Kim Jordan. Commercial brewer Teri Fahrendorf started The Pink Boots Society and the Barley’s Angels program to encourage beer appreciation and development among women in the beer industry. Locally, Dillman says there are a handful of female brewers who attend Leavenworth’s monthly Bare Knuckled Brewers meetings. The few such home brew clubs in the region are a great resource for beginners. “More experienced brewers are almost always more than willing to share tips and tricks to improve your brewing,” assures Sorom. He and Dillman encourage anyone who’s interested to give it a try. Home brewing can be rewarding, approachable and inexpensive. For more information visit Stan’s Merry Mart, any of the area’s new brewing establishments (Icicle Brewing Co. in Leavenworth, Devil’s Gulch Drinkery in Cashmere, Columbia Valley Brewing Co. and Saddle Rock Pub and Brewery in Wenatchee), or sites such as morebeer.com and pinkbootssociety.org.
Photo By Mike Bonnicksen
A wetter-than-normal spring has meant an explosion of arrowleaf balsamroot and other wildflowers in the foothills surrounding the Wenatchee Valley. This photo was taken in the Sage Hills trail area near Wenatchee.
and all of North Central Washington