Foothills Magazine Mar-Apr 2015

OOTHILLSOOTHILLS

PHOTO CONTESTWINNERS

InsideAerial silks

Beauty and grace in the air

WINNERSRegion’s beauty, creativity in pictures

WENATCHEE◆ LEAVENWORTH◆ CHELAN◆ AND ALL OF NORTH CENTRAL WASHINGTON

March-April 2015

It’s happy hourWeek’s worth of drinks, food, fun

About once a month, I get asked “How do you come up with the stories for Foothills?”That question represents the biggest challenge of putting out each issue — what is the right

mix of stories that will interest readers from the cover to the back page?Obviously there has to be variety in that mix, both in terms of topic and images.Each issue includes a home story and a wine story. With a young wine industry in our region, every

winery has a unique backstory. We’re not talking about third- and fourth-generation wine families. Instead, we write about people who have turned to wine as a second or even third career.

In terms of home stories, every home has a unique personality. The same can be said about its owners.Beyond the staple stories, I rely heavily on the ideas of a diverse and talented group of freelance writers

and photographers. About every two months, I sit down for a one-on-one conversation (or a string of email messages) with the writers to talk stories. Nearly all of their ideas are great. Not all of them are right for Foothills, though. Together, we identify the stories that will fi ll the next issue, as well as some that we will work on for later in the year.

I’m a big believer in diversity — the more types of stories and people in Foothills, the better. That’s where you come in. Email me the story ideas and topics you want to see in this magazine. I will always listen.

The story mix in this issue includes a photo spread featuring the top snapshots from our recent photo contest, a Mary Resk story on her picks for the area’s best happy hours, a Kaylin Bettinger piece on the growing popularity of aerial silks as an exercise form and a story I wrote about The Sidecar Lounge, the craft cocktail bar that owners Pete and Sarah Lolos opened recently in downtown Wenatchee.

I hope you enjoy thumbing through the pages as much as I enjoyed my role of piecing it all together.

Marco Martinez, [email protected]

EDITOR’S LETTER

Follow us facebook.com/Foothills.Magazine @Foothillsmag

Finding the right mix

FOOTHILLS2 March / April 2015

PublisherRufus Woods

[email protected]

Managing editorCal FitzSimmons(509) 665-1176

� [email protected]

EditorMarco Martinez(509) 664-7149

[email protected]

General Manager, advertising and salesJoe Pitt

(509) [email protected]

DesignRachel Hansen, Michelle Naranjo

Sta� writersMike Irwin, Dee Riggs, Rick Steigmeyer

Sta� photographersMike Bonnicksen, Don Seabrook

Contributing editorRuss Hemphill

Foothills Magazine is published bi-monthly by World Publishing, 14 N. Mission St.,

Wenatchee, WA, 98801.

Subscriptions: $14.99 annuallySend check or money order to:

Foothills, Subscriptions14 N. Mission St., Wenatchee, WA, 98801or email [email protected]

Copyright 2015 with all rights reserved. Reproduction in whole or part is prohibited

without written permission.

OOTHILLSA BI-MONTHLY LIFESTYLE MAGAZINE

ABOUT NORTH CENTRAL WASHINGTON

FOOTHILLS 3March / April 2015

Did you know that our 2011 CABERNET SAUVIGNONwon a Platinum Medal in the 2014 Wine Press Platinum Judging,

a Double Gold Medal at the 2014 Seattle Wine Awards,and was the only Washington State 2011 Cabernet Sauvignon

to win a Gold Medal at the Sunset Magazine International Wine Competition?

Did you know that our 2013 CHARDONNAY was named

“Best Chardonnay” and awarded a Double Gold Medal at the 2014 Tri Cities Wine Festival?

Did you know that our 2013 RIESLING won a Double Platinum

Medal at the 2014 Wine Press Platinum Judging and a Double Gold Medal at the 2014 Seattle Wine Awards?

Did you know that our 2013 PINOT GRIS won a

Double Platinum Medal at the 2014 Wine Press Platinum Judgingand a Double Gold Medal and “Best Pinot Gris” at the 2014 Great Northwest Wine Competition?

Did you know that our 2011 LATE HARVEST RIESLING won a

Double Gold Medal at the 2014 Wine Press Platinum Judging,and a Double Gold Medal at the 2014 North Central Washington

Wine Awards?

Did you know that these wines are available at your favoriterestaurant, wine retailer, or one of our tasting rooms?

Thank you for letting us get this secret out in the open,we feel much better now.

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ContentsPage 16

Page 32

Page 24

Page 58

Page 8

4 FOOTHILLS March / April 2015

Fast Five68 Home sweet home

16243248

Come on, get happy

New heights

Picture perfect

58Horan Estates

Class in a glass

Happy hours around town

Get out of your chair this spring

Man builds house for family

This year’s winning photographs

Wine with a history

Aerial silks take strength, grace

Slow down at the Sidecar Lounge

On the cover: A preschool student wanders through a corn maze at a pumpkin patch in Malaga.

Mary Anne Webley photoFOOTHILLS 5March / April 2015

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Big � ap in OthelloJoin us, please, as we squawk with joy.

Every year, Northwest bird, rock and history fans fl ock to Othello’s Sandhill Crane Festival, generally regarded as one of the state’s must-see natural spectacles. In fact, there’s nothing like a thousand cranes lifting from a cornfi eld, each trumpeting that it’s airborne, to transform a mess of frenzied, know-it-all birders into slack-jawed gawkers. (Finally, a legitimate use of the word “awesome.”) Even better, the three-day festival is loaded with free and low-cost lectures and tours that explain bird behavior, migration patterns, shrub-steppe fauna and fl ora, the Glacial Lake Missoula fl oods and nearby Channeled Scablands. March 27-29. Find schedule and registration info at othellosandhillcranefestival.org.

1

Get up & goGet up & goEDITION

That dam tourThe immensity of Grand Coulee

Dam is at its most impressive when you try to spit o� the top. Ptooey! There plummets your contribution — going, going, gone — to Northwest hydropower. Since 9/11, of course, access to the tippy-top spillway has been severely curtailed. But don’t fret … tours of the dam, including a shuttle ride from its watery base to upper blacktop, start April 1. You’ll want to be aboard for the free, 45- to 55-minute guided tour that includes a look at the pump-generator plant (below the water line) and ends 550 feet up on the structure’s 30-foot-wide crest. Tours start at the Arrival Center (not the Visitors Center) and run at 10 a.m., noon, 2 p.m. and 4 p.m. For more info, call (509) 633-9265 or visit grandcouleedam.com.

2

FOOTHILLS6 March / April 2015

Be at BeebeIf you like your hiking civilized

(benches, bathrooms, burgers nearby), there are no better trails than the

loops at the 200-acre Beebe Springs Natural Area on the Columbia River east of Chelan. The asphalt and crushed-rock paths meander at river level through rolling meadows that surround redeveloped salmon habitat fed by gushing, grass-lined creeks. Artwork and info signs supplement the wildlife (birds, fi sh, reptiles, marmots). Higher up, trails zig-zag to the top of rocky cli� s to provide great views of the river, Beebe Bridge and the Chelan Fish Hatchery down below. Nearest burger? Four miles west at the Apple Cup Cafe. For more info, visit http://ow.ly/I2d9u.

3BY MIKE IRWINFAST FIVE

Sun watchWhat time is it? Clearly, it’s time to head for Soap

Lake to view what local residents insist is the world’s largest human-shaped sundial. Labeled “Calling the Healing Waters,” the bronze statue of a Native American couple stands 15-feet-high and sits at the center of a 45-foot-diameter dial plate. The warrior’s outstretched arm (fl anked with metal feathers) stretches 20 feet to serve as the sundial’s gnomon, the device’s shadow-casting pointer. The thing actually works, too, as long as your appointment times stay a little bit fuzzy. Best of all, the statue marks the south end of the mineral lake as a site where local tribes gathered for centuries to take a frothy dip. For more info, visit soaplakeforlocals.com. (Photo by Ralph Allen).

4

Fishing for salmon factsIt’s good to know the life-cycle of that grilled salmon dinner you love

so much. If you imagine it all beginning at the Leavenworth National Fish Hatchery (we think they keep lemon-herb butter sauce warming on the stove), then you’ll jump to take their free, self-guided hatchery tour. It’s the perfect way to learn about spring Chinook salmon, birth to barbecue, and view thousands of the little guys in raceways and ponds. Signs and placards along the tour route o� er helpful explanations, but visitors are also encouraged to lob questions at hatchery employees. The visitor center is open 8 a.m. to 4 p.m. Monday through Friday; 8 a.m. to 2:30 p.m. weekends. Park outside the main gate to stroll the hatchery and nature trail. For info, visit fws.gov/leavenworth/index.cfm.

5

Father, grandfather and carpenter Scott Isaacson holds his grandsons Kaleb, 6, and Ryan, 4 1/2, on the stairway he designed and then built for his daughter, Jill Thayer. With them are Jill’s husband, Glenn, and the Thayers’ other son, Spencer, 18 months.

INSIDE HOME STORY BY DEE RIGGS PHOTOS BY DON SEABROOK

When Jill Thayer hired a builder for her 3,800-square foot home in

Sunnyslope, she had no worries about quality.

The builder was her father, Scott Isaacson. He’s been building houses in the Wenatchee area since 1986.

“At our previous house, things were done at a bare minimum, like there would be one light in a room — but not this house,” she said. “A lot of love and good, quality building went into it. Dad did everything to a really high standard.”

Among the highlights are slate in the foyer, rock-fronted pillars in the outside entry and a very special window o� the second-fl oor landing that o� ers a picture-perfect view of the city and the Columbia River.

“My worker and I, we took a lot of time positioning that window so it would be just right,” Scott said.

Builtfor afor a

family

Foothills 9March / April 2015

Above: Glenn and Jill Thayer’s home is seen in the upper left of this photograph, overlooking the Columbia River and East Wenatchee. Her father, Scott Isaacson, built the home a year ago near West Rolling Hills Drive and Knowles Road. Below: The front pillars were meticulously designed by Jill Thayer.

The entrance to the house features a slate floor. The house was finished a year ago.

Jill and her husband, Glenn, moved into the house in October 2013. They wanted it to be a family-oriented house for their three sons, ages 18 months, 4 1/2 and 6.

To that end, Jill put her husband to work, painting large stripes on the kids’ bedroom walls.

“That was Glenn’s labor of love for his wife,” Isaacson said.

Jill was also adamant that she wanted an open arrangement on the main floor, so that guests would feel connected to each other, no matter which room they were in. That led to a minor argument between father and daughter about the lack of wall space in the kitchen.

Scott said he didn’t like the idea until after he’d left the opening and the kitchen and dining room were finished.

“Then, I could see what she was trying to do,” he said, “and it works.”

Scott said he was worried about the lack of room for kitchen cabinets, but they worked through


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Above: Jill Thayer wanted an open design for the kitchen and living room. The formal dining room is off to the left. Right: All of the tile was put in by Scott Isaacson, including the master bathroom floor and soaking tub. Below: The artwork of Thayer’s mother is featured in the home. Nicki Isaacson sells her work around the Wenatchee Valley.


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Above: Scott Isaacson plays with his grandsons Kaleb and Ryan in a playroom in the house he built for his daughter, Jill Thayer. Jill’s husband, Glenn, did all of the paint work inside and outside. Left: Personalized touches were added to the bedroom, shared by Ryan Thayer and his brother, Kaleb.

“She had everything picked out and didn’t really waver from that. When changes had to be made, she made quick decisions.”SCOTT ISAACSON

Jill Thayer’s father and builder

Foothills14 March / April 2015

that problem.“And I still have cabinets I’m not

using yet,” Jill added.Key elements of the house are views.

From the kitchen and family room, the Cascades loom large. From the living room, the family takes in the city and the Columbia River.

Before deciding on a house plan, Jill, Glenn and Scott gave lots of thought to the wind. It blows hard and often from the west, so they built only a small patio on that side of the house but put a larger one on the south side. The house juts out on either side of that space, o� ering good wind protection.

The fi ve-bedroom house sits on a half acre, which gives the kids lots of room to play.

Other than the argument over the opening between the kitchen and dining room, Jill and Scott say they worked together well.

“It was great,” Scott said. “She’s a lot more organized than me. She had everything picked out and didn’t really waver from that. When changes had to be made, she made quick decisions.”

“My biggest thing was not bugging him too much,” Jill said.

Not only did father and daughter work on the house, but Glenn pitched in as well, painting the outside of the house and those time-consuming stripes in the kids’ rooms.

“He’s a really good learner, and he’s a hard worker,” Scott said.

A favorite room for Glenn is the garage. Its 1,300-square feet includes room for a work space. “It has fl uorescent lights, and it’s super bright in there and has a heater,” he said.

Scott is quick to note that he did not build the house for free but his daughter did get a good deal.

“I fi gured pay for eight-hour days, but I worked long hours and weekends,” he said. He also didn’t mark up any product.

Scott also has two other grown children, but he’s not too concerned that they’ll be asking for him to build a house, too.

Neither of them lives in the area so “we’ll have to see,” Scott said. “It would be fun to do, but only if Jill is involved — she’s the organized one.” F


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happiest

NCW NIGHT LIFE STORY BY M.K. RESK PHOTOS BY GINA MORTON

The

of happy hours


You won’t find a more inviting locale than Tastebuds for drinks and eats. It’s a casual but classy environment for your next happy hour excursion.

MondayOn Monday, head to Lulu’s Kitchen

in East Wenatchee. From 3:30 to 5:30 p.m. today (and every day but Sunday), Chef Kitos and his crew o�er half-priced appetizers and specials on beer and wine, including a cocktail of the day. Employee Val Bills recommends their biggest sellers: potstickers, crabcakes and coconut shrimp. They also o�er seasonal fresh fruit martinis, like apple and pear. Also noteworthy but not technically a happy hour, their Sunday morning Make Your Own Bloody Mary Bar is worth a try.

With spring

within

easy reach, it’s time

to move beyond

winter’s gloomy

mood. If you need

a festive pick-

me-up (or seven),

here’s a weekly

guide to some

of North Central

Washington’s best

happy hours.

Tastebuds Fondue is served with garlic bread, apple slices, grapes, rosemary potatoes, Italian breadsticks. And you’ll find it special-priced during happy hour.

Happy hour is something to crow about at Ay Caramba, Tres Amigos in Wenatchee.

All of the Ay Caramba, Tres Amigos appetizers are $1 off during happy hour, including the giant La Pachanga Platter shown here by waitress Yasmin Amezcua.

TuesdayOn Tuesday, sample the zesty flavors

of Ay Caramba, Tres Amigos on North Wenatchee Avenue. During the week from 4 to 6 p.m., all appetizers are $1 o�, house margaritas are $4.50, and draught beers are $2.75. Their

tasty appetizers are perfect for sharing. Enjoy the La Pachanga Platter (nachos, quesadillas, chicken taquitos and all the fixings), Mexican Pizza, or Camarones al Jugo (shelled prawns sautéed with lime, crushed peppers and seasonings along with avocado and tomatoes).


Star light, star bright. The decorations at Ay Caramba, Tres Amigos add to the festive atmosphere.

It’s hard to say no to a margarita, especially during happy hour when they cost only $4.50 at Ay Caramba, Tres Amigos.


FREE Design!FREE Design!

In the mood for a top-notch Bloody Mary? Stop by Tastebuds.

WednesdayOn Wednesday, stop in at nearby

Tastebuds. Their popular happy hour takes place weekdays from 2 to 6 p.m. and Saturday from opening to 6 p.m. They o�er $3 draught beers, $5 wine pours, $5 o� selected appetizers, $2 o� well drinks and $3 o� pizzas. Wenatchee’s Linda Holmes-Cook enjoys the fondue, smoked salmon and brie appetizers. She also likes their live music on Wednesdays. She describes the atmosphere as “kind of like Cheers. It’s a nice spot and their servers seem to recognize their regulars and know what they like to drink.”

ThursdayOn Thursday, it’s “locals night”

at Local Myth Pizza in Chelan.” Jennifer Polley of Chelan recommends it highly. “Happy hour at Local Myth is very casual. There is usually live music and you get $1 o� drinks. In addition to their regular menu, they are now o�ering some yummy flatbread appetizers,” she says. If pizza and flatbread are not your thing, try the antipasto plate. It won’t disappoint. Also, their list of mostly local wines is long and impressive.

Miguel Ramos cooks up Tastebuds’ tasty eats, including the popular Tastebuds Fondue and the recently added Bistecca Bites (held by Ramos) and Salmon Fish Tacos.

Shakti’s garden area is Wenatchee’s best-kept secret. During good weather, it is arguably the area’s best dining spot.

You’ll find the delicious Pacific Coast Crab Croquettes on Shakti’s appetizer menu, with a special happy hour price.

FridayOn Friday, don’t miss happy hour at

South. Food and drink specials vary seasonally at South’s Leavenworth and Wenatchee locations. The fun takes place 4:30 to 5:30 p.m. in Leavenworth and 4 to 5 p.m. in Wenatchee. If you’re in Leavenworth, check back later in the evening because that location has been known to extend its happy hour into the wee hours. Their tiny tacos, lime-garlic green beans, and salsa bar make South one of the yummiest places around. Wash the spiciness down with a South Daisy house margarita or homemade fruit soda.

SaturdayOn Saturday, go to the awesome 4 to

6 p.m. happy hour at Shakti’s. You’ll find 50 percent o� appetizers. There are also wine, beer and cocktail discounts, and more. Check their website — shaktisfinedining.com — for other weekly rotating happy hour specials. Alicia McRae of Wenatchee says, “Shakti’s serves the best vodka martini in town! They’re made just the way I like them, with little shards of ice in a frosted glass. No olives for me!” She recommends pairing the killer martinis with Warm Gruyere Artichoke Gratin and an extra basket of ciabatta bread.

SundayOn Sunday, Garlini’s is the happiest

place in town. While they o�er specials weekdays from 3 to 6 p.m., Sunday’s specials extend all day, making it a very happy day, indeed! Specials include $1 o� draught beers, well drinks and house wines, and half-o� selected appetizers and margherita pizzas. Check their website — garlinisrestaurant.com — to find other happy hour specials each week, such as Ladies’ Night and Man Date Night.

The big-screen TV in Shakti’s comfortable bar is visible from Mission Street as cars go zipping by.

Where to get happyLulu’s Kitchen 888-9690, 595 Grant

Road, Suite 6, East WenatcheeAy Caramba, Tres Amigos 888-2180,

1516 N. Wenatchee Ave., WenatcheeTastebuds 888-2783, 212 Fifth Street

Suite A, WenatcheeLocal Myth Pizza 682-2914, 122 S.

Emerson St., ChelanSouth 888-4328, 913 Front St.,

LeavenworthShakti’s 662-3321, 218 N. Mission St.,

WenatcheeGarlini’s 884-1707, 212 Fifth Street #13,

Wenatchee

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Keri Carlton enjoys the aerial part of the silks exercise form. She’s seen here practicing in her barn outside Leavenworth.

Aerial silksFrom circus art to workout option

STORY BY KAYLIN BETTINGER PHOTOS BY JILL FINEISFITNESS

March / April 2015 Foothills 25

Keri Carlton hangs upside down, a few feet from the ground, wound up in purple fabric. She

twists gracefully, fluidly moving in and out of back bends, splits and twists.

The fabric, which hangs from a rafter dozens of feet above her head, is wrapped around her ankle one moment, then her waist, then her thigh as she moves through the yoga-like poses.

Although she looks fit for the circus, Carlton is in her barn several miles up the Chumstick Highway outside of Leavenworth, snow on the ground and llamas curiously peering in from outside. The practice she and friend Nadege Margaria are performing on this cold January afternoon is called aerial silks, a circus art that is gaining popularity outside the big top.

The mixture of strength, grace

and flexibility needed to flourish in this setting is generating interest throughout Washington as a creative workout option.

“For me, it’s another form of dance. It’s another art form,” said Margaria, who is also a dancer and yoga teacher. “It’s very feminine, very sensual. I love that.”

Long before silks hung in Carlton’s barn, Carlton and Margaria learned

26 Foothills March / April 2015

Keri Carlton performs aerial silks in her barn outside of Leavenworth. She estimates the barn may be 100 years old. “This barn needs a circus,” she said “It needs silks. It’s a perfect space.”Left: Aerial silks requires a mix of grace, strength and flexibility.

“For me, it’s another form of dance. It’s another art form. It’s very feminine, very sensual. I love that.”NADEGE MARGARIAYoga teacher

basic silks skills from Julie Istvan, a Leavenworth local widely credited for bringing aerial silks into the spotlight in Leavenworth.

Istvan began learning aerial silks at Seattle’s Emerald City Trapeze in 2011 and was instantly hooked. She practiced hours per day and began performing in 2012. Now she performs at circuses, upscale bars and private parties around Washington. Over the holidays, she performed four or fi ve nights per week.

Istvan says anyone can get into the basics of aerial silks, but recommends taking a class to learn balance in the air, as well as how to perform safely.

Classes teaching aerial arts have sprung up throughout Washington, and two studios in the Wenatchee Valley


Yoga teacher Nadege Margaria practices aerial silks in Keri

Carlton’s barn. Left: In silks, the aerialist performs yoga-like poses

with the fabric wrapped around the ankle, waist, thigh and hand at

various points in the routine.


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now o�er aerial silks classes. Christine Anderson teaches an aerial arts and aerial yoga class at Beyoutiful Hot Yoga in East Wenatchee every Saturday. Anderson, who has a background as an aerialist in the Wenatchee Youth Circus, started teaching at Beyoutiful in May 2014. Since then, she said her classes have become more popular and she has a handful of regulars who come every Saturday.

Although learning to move gracefully in the air may be the goal of taking a silks class, the real work begins with building strength. Anderson and Istvan agree that aerial silks is one of the hardest workouts

they’ve done. Anderson said her classes are great cardio and work everything from hands to abs and all major muscle groups.

“It’s a huge workout as far as your upper body strength,” she said. “And you’re concentrating so much on what you’re doing, that you don’t realize how hard you’re working.”

Anderson welcomes all age levels to classes. She has many mothers and daughters come to classes together, and husbands and wives. Her youngest student is 12 and she said she thinks kids are great aerial students because they lack the fear adults have.

Fabulous Feet Dance Studio in

Wenatchee also added aerial classes to its o�erings last summer. Although the classes are new, owner Melissa Port said they already have two aerial class options. The aerial silks class is focused mainly toward children over age 8 who have taken other dance and tumbling classes. Additionally, Fabulous Feet o�ers a “weightless” class. Participants use a di�erent type of silks, which are hung from the ceiling like a swing, to do exercises in the air. The weightless class is geared toward adults.

“The first time you do a class, you find out there are muscles you never knew you had,” Port said. “It’s new, but it’s spreading like wildfire.”

Building strength is an important aspect for people learning silks. Below: Aerial silks is gaining popularity as an exercise, with classes now available at Beyoutiful Hot Yoga in East Wenatchee and Fabulous Feet Dance Studio in Wenatchee.

F



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The birds are chirping, the bunnies are hopping,

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Now also in Leavenworthat 837 Front Street!

Judging

FOOTHILLS PHOTO CONTEST

I took this photo of a train exiting a tunnel just outside Quincy in late October. I spent an extensive amount of time test shooting to get a composition and exposure I was happy with, not knowing for sure if I would be lucky enough to actually capture a train passing. After waiting for a while on top of the train tunnel, I was jubilant to hear a faint rumble in the distance, giving me the opportunity to capture one of my favorite photographs to date. The luminescence emitted from the moon provides a dismal, azure tone making the landscape look slightly otherworldly. That, combined with the train speeding by, is why I like this photo.

photo by Greg Mares

Here are the winners ...Professional and hobby

photographers from throughout the region entered their favorite photos

from 2014 in the third-annual Foothills Photo Contest. In all, we received about 150 entries in two categories — people and landscape.

The only contest rules were that the photo had to be shot in North Central Washington — Chelan, Douglas, Grant and Okanogan counties — during the 2014 calendar year, and the image couldn’t be dramatically manipulated electronically.

On the following pages, you’ll fi nd the top three winners and four honorable mention images in both categories. The top three fi nishers in both categories share $350 in prize money.

We thank the photographers who shared their talent with Foothills readers. To view all entries, visit ncwfoothills.com.

Wenatchee World photo editor Don Seabrook and photographer Mike Bonnicksen reviewed entries on Jan. 7. They did not know the names of the photographers as they viewed images.


FIRST PLACE, LANDSCAPE

Something more. That’s what Mike and I really like about this. Every winner and many of this year’s entries o�er more than the usual perspectives we have all seen in landscape and people photography. This �rst-place photograph brings the aspect of a human involvement in North Central Washington’s scenery. The passing train cuts through a stark landscape illuminated by a night sky. The blur of motion leads the eye into the frame that is balanced by the moon. Well done.

JUDGES’ COMMENTS:


This photo was taken on Badger Mountain on a late summer night. I was able to catch my friends admiring the Milky Way and the city lights.

photo by Madison Hoofnagle

JUDGES’ COMMENTS:The scene itself is worthy of a photograph but to also capture the silhouette of a group standing in interest at the sight adds an extra element.

SECOND PLACE, LANDSCAPE


THIRD PLACE, LANDSCAPE

I liked the way the mountains glowed in the background with the sun breaking through the “doom and gloom” clouds. In order to emphasize the dramatic clouds, I framed it vertically, positioning the mountains along the bottom of the frame.

photo by Ken Trimpe

Many times people aren’t bold when they make photographs. They are afraid to emphasize what part of a scene interests them and the viewer is left to try to decide what point the photographer was trying to make. Not so here as the clouds overwhelm the frame, leading the eye to the illuminated mountains in the background.

JUDGES’ COMMENTS:


photo by Mary Anne WebleyI took this photo in a corn maze at the pumpkin patch in Malaga, while assisting my daughter-in-law with her preschool. I was following one of the students through and just loved the light and color captured by the corn stalks.

JUDGES’ COMMENTS:The judges placed this photograph at the top because of the strong emotion it gives o�. Photographing people sometimes is best done in capturing body language and not faces. We get the strong sense of this girl’s apprehension as she walks down the row of corn. The image is wonderfully framed and the color of the dress draws your attention to the subject.

FIRST PLACE, PEOPLE


SECOND PLACE, PEOPLE

JUDGES’ COMMENTS:In the early days of consumer photography, I remember the advice to make sure the sun is at your back when you take a picture. With today’s lenses and cameras, we throw that one away. What we do instead is use the sun to side- or back-light our subjects to bring out texture and depth. This photographer had a wonderful lens selection as well as background and composition to add to the subject interest.

Taken on Easter Sunday 2014 at my parents’ house on Lower Sunnyslope Road. I pointed the camera into the haze of the Wenatchee River valley sunset. I love this photo because I think it really captures the bond cousins share and the true joy they get from just hanging around together, even if it’s just posing for their uncle/dad. Shot with Canon 6D 135mm @ F 2.0.

photo by DJ Dorey


JUDGES’ COMMENTS:

My kids, my house. Their facial expressions are priceless. Nikon D60.

Here is an example where faces are all that’s needed to make a photograph interesting.

photo by Evan Thune

THIRD PLACE, PEOPLE


JUDGES’ COMMENTS:

HONORABLE MENTION, LANDSCAPE

The photographer was ready as clouds parted for a spectacular view that most won’t see. We liked the framing of the mountain that the clouds o�er.

On a �ight from Seattle, nothing to see until a rift in the clouds over Mount Stuart opens a panorama of snow-covered peaks.

photo by Stephen Hufman


This photo was taken at a wedding service. I am always looking for shots of anyone, not just the bride or groom. The sun was coming though one of the overhead windows, and highlighted the young boy sitting about 10 rows in front of me. It was during a prayer, so his head was down. The right light and lack of movement don’t always happen at the right time, so hopefully my camera shutter wasn’t noticed.

photo by Wes Peterson

We like how the photographer was looking beyond the ordinary and saw the shaft of light illuminating the subject. The exposure was expertly handled.

JUDGES’ COMMENTS:

HONORABLE MENTION, PEOPLE



I took this photo along the Twisp River in early November. My husband was repairing washouts on some of the highways up there that had occurred after the Carlton-Complex �res. He was working sun up to sun down six days a week, so I went up to spend the weekend with him in Twisp. This wooden rocking chair rested along the river behind The Twisp River Suites. The area along the river was beautiful in its fall splendor. But the chair seemed so solitary. Dusted by autumn leaves, it sat alone with only the sound of the river for company. It seemed to be resting, waiting for springtime when the land would renew itself and the remnants of the �res would be consumed by new growth.

photo by Caitlin Walters

The judges like the simplicity of this image and how it evokes the feeling of changing seasons. A chair, used since spring but with the falling leaves, will be empty through the winter.

JUDGES’ COMMENTS:



This is a photograph of my daughter, Tori Bovard, proudly holding a rainbow trout she caught at the Rock Island pond on April 5, 2014. It was a beautiful day to be out �shing.

JUDGES’ COMMENTS:

photo by Jessica Bovard

We generally aren’t fond of photographs of people staring into the camera but the photographer used good lighting and the correct lens perspective and background to elevate this image to an honorable mention.



We like the di�erent perspective this image brings from a higher point of view than normal. The photograph emphasizes the drops of rain and texture of the umbrella over the person holding it.

JUDGES’ COMMENTS:

I took this on a rainy autumn day near Mission Ridge. I like this photo because of the melancholic facade that comes through the raindrops and dark vignetting.

photo by Madison Hoofnagle


photo by Katherine March

JUDGES’ COMMENTS:This image makes us yearn to be outdoors and part of the photographer’s experience. We can see the joy in the singer’s face. We like how the photographer used the �re in the foreground to help tell the story.

Lauralee Northcutt sings by the �re at Miner Camp in the Pasayten Wilderness. At the end of a day of riding, Lauralee, a nationally awarded western singer and the trail boss on our pack trips, entertains us and cooks for us. She enjoys it as much as we do, and the trip revolves around her.



JUDGES’ COMMENTS:The judges especially like how the lighting illuminates the blades of grass in the foreground and the stillness of the small pond that re�ects the mountains beyond.

This is a special, rarely visited place in the high mountains above the Icicle River. I scouted this spot the evening before for this morning image. I awoke well before the sun peeked over the ridge, set up my tripod precisely where I thought would be best, and awaited the sunrise.

photo by Marc Dilley


Fall camping at Bird Lake under a Harvest Moon. Bird Lake is located in the Glacier Peak Wilderness area and is best accessible from Stehekin. After a strenuous cross-country hike up to this location with a few friends, we set up camp and waited for the Harvest Moon to rise. This photo was taken after the moon had risen and was illuminating Devore Peak. Using a boulder for a tripod, I set a 25-30 second exposure to capture this night image.

This spectacular photograph would be less so without the streak of a star, plane or other illuminated object. The photographer was fortunate that it happened in a compositionally wonderful spot in the frame.

photo by Morgan Leech

JUDGES’ COMMENTS:


The Horan Estates tasting room is part of Cashmere’s trendy Mission District.

Horan Estates Winery may be an infant in both years and size compared to the Horan

family’s orchard legacy, but winery owners Beth and Dennis Dobbs are counting on history and their own passion for making and marketing fine wine to bring them bottoms-up success.

Mike Horan — Beth’s great-grandfather — is said to be responsible for dubbing Wenatchee as “The Apple Capital of the World.”

More than a century has passed since Horan was named Apple King at the 1908 National Apple Show. Apples, along with cherries and pears, still drive the local economy.

The Dobbses and many others would like to see wine added to the list of products that make Wenatchee and North Central Washington famous around the world. With a growing number of award-winning and tourist-drawing wineries between Leavenworth and Lake Chelan and some of the state’s best and most productive vineyards nearby, it’s not such a far-fetched idea.

“I’m going to give you a tour of our wines and our family,” Beth Dobbs tells a group of 10 vacationers on a family reunion who recently stopped in for samples at the Horan Estates tasting room, 207 Mission Ave. in Cashmere. Three members of the group had to make do with fruit leather since they were well below the age required to sip wine.

THE VINE

Fine wine with family historyEvery bottle made by Horan Estates Winery is a tribute to family


STORY BY RICK STEIGMEYER PHOTOS BY RON MASON

Fine wine with family history

The Horan Estates Winery recently redesigned its labels to include Horan family history.

Members of the Gibbs family from

North Dakota enjoy their

December visit to the Horan Estates

tasting room in Cashmere.

Photo provided

Horan Estates Winery released its first vintage in 2003. Beth and Dennis Dobbs became sole owners in 2012.


INDEPENDENCEINDEPENDENCEDAYDAY

WENATCHEE VALLEY

MADEINUSA

CELEBRATION

WE’RE GOING TO HAVE A BLASTON THE 4TH OF JULY!

The Independence Day Celebration Committeeneeds help from the Wenatchee Valley to pay for fi reworks and a day of family-friendly activities on the 4th of July!

Sponsorship information for businesses and organizations can be made by contacting Jan Lutz, fund-raising chairperson, at [email protected].

Donations can be made by check to: IDC to Community Foundation of NCW, 9 S. Wenatchee Ave., Wenatchee. Or donate online at www.cfncw.org and designate Independence Day Celebration as the benefi ciary.

Like us on Facebook (Wenatchee Valley Independence Day Celebration) to fi nd out about the eventsplanned for the 4th of July and fund-raising opportunities.

Thank you to the Wenatchee World for their sponsorship and support of this great new community event!

Cashmere Valley Bank presents

The tasting room wasn’t even open on the day Beth was showing a journalist and a photographer around the premises. But when the family knocked on the door, she was glad to open seven bottles of wine for the impromptu tasting, along with a dose of history.

Mike Horan was a larger-than-life character and Wenatchee Valley pioneer who moved here from Cle Elum in 1888. He raised cattle, grew apples and started one of the valley’s fi rst private fruit-packing operations. Mike’s sons, John and Walter, took over the operation after their father’s death. Walt also became a U.S. congressman.

Eventually, John’s daughter, Jacquelyn, and her husband, Robert McDougall, took over. They started the fruit-packing company McDougall & Sons, Inc. Robert also served as a state congressman and senator.

It was one of Robert and Jacquelyn’s three sons, Doug McDougall, who began planting grapes in 2000 near his orchards in the Columbia Basin. Doug, with his wife, Diana, and good friends Foothills 51March / April 2015

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Ross and Kelly Riedinger, started Horan Estates Winery. They released their first vintage in 2003. Doug’s cousin, Beth, began marketing wine for the winery about six years ago — literally out of the trunk of her car. She and Dennis became sole owners, with Doug as their winemaking consultant, in 2012.

The Dobbs recently redesigned their wine labels to make some of that family history more memorable. The label on Horan Estates Cabernet Sauvignon features a picture of the house Mike Horan built in 1899 near the confluence of the Wenatchee and Columbia rivers. The winery’s HVH red blend salutes Helen Vandivort Horan, Beth and Doug’s grandmother. The Cabernet was a Gold Medal winner at the 2014 NCW Wine Awards, the HVH a Silver Medal winner.

CWM Syrah, the winery’s signature wine, is a toast to Corey Wayne

Above: Horan Estates Winery co-owner Beth Dobbs scrubs barrels after a successful racking session in December. Racking is moving the wine from one barrel to another to get rid of settlement. Below: A new retail bottle size? Nope. Just carboys filled with replacement wine to top off barrels with newly clarified wine.

McDougall, Doug and Diana’s son who was tragically killed in a snowmobile accident in 2003. Their Viognier pictures Beth’s mother, Meg Horan, as a young girl. Mike Horan Merlot features an illustration of the 1910 Buick he purchased new after winning $2,000 and the title of Apple King in the fi rst National Apple Show.

Duet, a white blend of Semillon and Sauvignon Blanc, is labeled with Mike and Helen Horan’s wedding picture. Like the Merlot, the Bottoms Up Chardonnay is new for this year.

“This is from our family to your table. It really is our passion,” Beth tells the group as she pours sips of wine from each bottle. The group leaves happy and more knowledgeable about the mixed case of wine they purchased to enjoy during their reunion.

Beth said she enjoys both sides of the wine-tasting bar and tries to treat her guests as she likes to be treated when she samples wines.

“I enjoy when people take the time to educate me and treat me right,” she said.

The Horan family traces its local roots to 1888 when Mike Horan moved to the area from Cle Elum. The family’s wine roots date back to 2000, when Doug McDougall — great-grandson of Mike Horan — planted grapes near his Columbia Basin orchards.


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Below: Horan Estates co-owner Dennis Dobbs, holding bottle, talks wine at a family gathering during the holidays.

Horan Estates wine is made and aged in barrels right next to the tasting room. Appropriately, the entire complex, which includes tasting rooms for other wineries, is a historic Cashmere fruit-packing warehouse.

Dennis Dobbs whirred through the open warehouse on a forklift, moving racks of barrels from a cooler to a work room where he and an assistant pump the wine into clean barrels to reduce sediment — a process called racking. There’s always work to do, even in a small, 1,500-case-a-year winery.

Dennis is a certified sommelier — someone who is trained in serving and recommending fine wines — but he had no previous winemaking experience Foothills54 March / April 2015

before starting to help Doug a few years ago. He’s worked closely with Doug, along with other local winemakers — Craig Mitrakul of Crayelle Cellars and Karma Winery, and Freddy Arredondo of Cave B Estate Winery — to learn the craft quickly.

“We’re so fortunate here. There’s so much wine knowledge and people willing to share. And the grapes are amazing. There’s only a few places in the world that are phyloxera-free, where you can grow grapes on their own rootstock,” he said, referring to the state’s exceptional pest and disease-free grape-growing conditions and ideal climate. “Being in Washington state is pretty unique. The wine world is watching us.”

Horan Estates Winery produces about 1,500 cases annually.

F Foothills 55March / April 2015

Rio Vista Wines 2013 Chardonnay, $20

Chardonnay is a versatile grape with multiple personalities. Choosing what clone to use, where it’s grown, how it’s cropped, and when it’s harvested are the foundational steps. Then it’s the winemaker’s turn. Does she/he let it go through malo-lactic fermentation? Stainless steel or barrels? New oak or neutral? Does it have extended contact with its lees or not? The decisions are many and Rio Vista did a great job deciding with this wine. It is sunny like an early summer morning. A whi� of fl oral and ripe orchard fruits draws you in; next is a slight buttery nuance mid-palate before fi nishing with a pleasing acidity. If I drank wine at breakfast, I’d pair this up with a shrimp and cheese omelet with fresh heirloom tomatoes and a side of homemade bread toast with apricot jam. If any of you try this, let me know how it turns out!

UPON FURTHER REVIEW A TASTE OF NCW WINES WITH BARB ROBERTSON

C.R. Sandidge Wines 2012 Whistle Punk

A Whistle Punk is a lumberjack, which always brings up images of burly men in fl annel for me. That’s a good description for this wine. The blend is made up of 51 percent Syrah, 22 percent Petite Sirah, 17 percent Merlot and 10 percent Malbec. The color is dark and deep, which gives you an idea of the whopping fl avors awaiting you. Chewy currant and berries greet you at the fi rst hello. Think of what a lumberjack might sound like … deep and warm. A Samoa cookie — the coconut, chocolate and caramel ones the Girl Scouts sell — are sprinkled all over those currants and berries. Everything is nicely balanced out with acidity and some intense tannins that should mellow with aerating or time in the bottle. There’s no mistaking this wine as one of those Urban Seattleites, with the beards, fl annels and tight, stylish pants trying to look like a Whistle Punk.

Snowdrift Cider Co. Dry Cider, $15

Probably around 10 years ago, Peter Ringsrud started talking to friends about making cider commercially. He took great pains to build just the right facility and to create just the right logo. At the time, I thought “what a great idea.” I loved the fact that he was going to use one of our local crops in a di� erent way. It ended up going far beyond a great idea. Cider has been the fastest-growing alcoholic beverage in the nation for the last three years. Peter and his family make about a half dozen excellent ciders with varying degrees of sweetness. This one is true to its name and has a sparkling crispness. It reminded me of the di� erent ciders I tasted in pubs around England while visiting my daughter. Bright, delicate fruit with rounded softness fi nishes dry and takes its time to disappear. A traditional English fi sh pie pairs nicely with the cider.

Barb RobertsonCity: Wenatchee

Credentials: Earned advanced certifi cation 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 fi ve years. Has worked in the Northwest wine industry more than 10 years, including distribution, sales, production and marketing. Judged the 2011, 2012, 2013 and 2014 North Central Washington Wine Awards.

Snowdrift Cider Co. Dry Cider, $15

Probably around 10 years ago, Peter Ringsrud started talking to friends about making cider commercially. He took great pains to build just the right facility and to create just the right logo. At the time, I thought “what a great idea.” I loved the fact that he was going to use one of our local crops in a di� erent way. It ended up going far beyond a great idea. Cider has been the fastest-growing alcoholic beverage in the nation for the last three years. Peter and his family make about a half dozen excellent ciders with varying degrees of sweetness. This one is true to its name and has a sparkling crispness. It reminded me of the di� erent ciders I tasted in pubs around England while visiting my daughter. Bright, delicate fruit with rounded softness fi nishes dry and takes its time to disappear. A traditional English fi sh pie pairs nicely with the cider.

Earned degree in marketing from Central Washington University. Owned The Wine Bin retail shop in Wenatchee for fi ve years. Has worked in the Northwest wine industry more than 10 years, including distribution, sales, production and marketing. Judged the 2011, 2012, 2013 and 2014 North Central Washington Wine Awards.

UPON FURTHER REVIEW

Horan Estates Winery 2011 Syrah, $22

When I tasted the Horan Syrah, my mind went to a home I used to live in that was surrounded by the woods. We used to bring all kinds of instruments out around the � re pit when we entertained. The stars were bright in the country sky, the sounds happy and the smells were both fresh and smoky from the burning wood. This wine has a pleasant, rustic and a slightly smoky quality to it. It was a bit sti� when I � rst opened it, but after letting

the air do its magic for a half hour, it opened right up … just like the strangers around the � re. There is plenty of Boysenberry jam � avor on the palate along with roasted meat and s’more nuances. Dennis and Beth Dobbs have come a long way since meeting them 12 years ago as new wine lovers. They were eager to learn then, and it’s paid o� .

— Barb Robertson

burning wood. This wine has a pleasant, rustic and a slightly smoky quality to it. It was a bit sti� when I � rst opened it, but after letting

the air do its magic for a half hour, it opened right up … just like the strangers around the � re. There is plenty of Boysenberry jam � avor on the palate along with roasted meat and s’more nuances. Dennis and Beth Dobbs have come a long way since meeting them 12 years ago as new wine lovers. They were eager to learn then, and it’s paid o� .

— Barb Robertson

FOOTHILLS 57March / April 2015

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Sarah Lolos pours a Sidecar cocktail in a glass goblet with a sugared half-rim.

STORY BY MARCO MARTINEZ PHOTOS BY NICOLE CONNER


Downtown Wenatchee’s newest bar is a throwback.

Owners Pete and Sarah Lolos opened The Sidecar Lounge in a small space in the Wenatchee Hotel Building at the southeast corner of Wenatchee and Orondo avenues. They have converted the former longtime Sandberg Jewelers space into a cocktail lounge that evokes a mid-20th century feel.

It’s an intimate space that suggests “Sit down and stay awhile,” with seating for about 35 people.

The couple, both 27, are working owners, each with their own station behind the bar where they handcraft cocktails that take a bit longer to produce than the typical bar. The drink menu o� ers classic selections — Martini, Tom Collins, Sidecar, Mint Julep, Old Fashioned and Manhattan to name a few — and a seasonal variety that this winter included Flannel Shirt, Violette Fizze, Hotel Georgia and Cranberry Sparkler.

“We could have shaped the menu to get drinks out faster, but that’s not why we opened this business,” Sarah said. “We think of ourselves as a conversation bar, a place people can go to relax and slow down a bit.”

The Sidecar Lounge opens at 4 p.m. on Thursday, Friday and Saturday. There is no set closing time, Pete said.

Pete and Sarah both come from an accounting background. He worked as fi nancial director at the Town Toyota Center before taking a part-time accounting job with the Wenatchee Valley College Foundation. She recently left her job in orchard accounting at Dovex so she can devote herself to the business.

Getting the doors open was a year-

long e� ort, they said, that involved doing most of the work themselves, as well as many research trips to Seattle to visit craft cocktail bars.

“We don’t have an angel investor, but we do have an angel landlord in Rory Turner,” Sarah said. “He and his family own the building, and they have been very supportive at every step along the way.”

In February, the couple planned to expand beyond drinks to include a small-plate menu of snacky foods.

“We’re defi nitely not going into the restaurant business,” Pete said. “We want to be a place people can go to for a drink before dinner, a show at the PAC (Performing Arts Center) or a movie downtown.”

Owners Pete and Sarah Lolos are the bartenders at The Sidecar Lounge.

A different place

Win a $25 gift cardWe’re giving away a pair of $25

gift cards to The Sidecar Lounge. To enter, send an email to

[email protected]. Include “Sidecar Lounge Giveaway” in the subject line. Include your name and phone

number in the email. We’ll pick two winners at random.

Entry deadline is 3 p.m. March 19. Employees of The Wenatchee World and their immediate family are not eligible.

from another time

as well as many research trips to Seattle to visit craft cocktail bars.

“We don’t have an angel

an angel landlord in Rory

every step along the way.”In February, the couple planned

to expand beyond drinks to include a

We’re giving away a pair of $25 gift cards to The Sidecar Lounge.

To enter, send an email to foothills@wenatcheeworld.

com. Include “Sidecar Lounge Giveaway” in the subject line. Include your name and phone

number in the email. We’ll pick two winners at random.

Entry deadline is 3 p.m. March 19. Employees of The Wenatchee


Foothills60 September / October 2014

FOOTHILLS CATALOGUE

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FOOTHILLSSeptember / October 2014 61

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MILLS BROSMills Bros is the store for making the men in your life look good. We feature the �nest in men’s dress and casual clothing, shoes and tuxedo rentals. O�ering gift cards and complimentary gift wrapping.

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OOTHILLS

PARTING SHOT

Judges Don Seabrook and Mike Bonnicksen do a great job picking winners in the Foothills Photo Contest. The fi eld of entries improves every year, which means we have quite a few really good photos that don’t make it into print. It’s become tradition for me to pick my favorite image from among the non-winning photos and use it here on this page. Janet Bauer’s bald eagle photo speaks to me because of the bird’s “don’t mess with me” expression. Here’s what Janet wrote about her photo: “Photo taken on a beautiful spring morning at Little Twin Lake near Winthrop. I used a 400mm Canon lens to capture this bald eagle perched high on a pine tree along the shore of the lake. I like the photo because bald eagles are magnifi cent birds!”

PHOTO BY JANET BAUER

62 FOOTHILLS March / April 2015

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No Interest

O.A.C.On Mattress Sets

**Minimum of $1000 purchase. 20% down payment required for 4 years no interest financing. The Walker’s credit card is issued by Wells Fargo Financial Bank or Synchrony Bank. Special terms apply to purchases charged with approved credit. 48 equal payments are required for 48 months no interest promotion. Regular minimum monthly payments are required for 1 year or 6 months no interest terms. Interest will be charged to your account from the purchase date at the regular approved percentage rate if the purchase balance is not paid in full within the promotional period or if you make a late payment. For newly opened accounts the annual percentage rate is WFNB 27.99% or GMB 29.99%. The annual percentage rate may vary. Annual percentage rate is given as of 7/1/14. If you are charged interest in any billing cycle, the minimum interest charge will be $1.00. Offer expires 4_30_15.

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Foothills Magazine Mar-Apr 2015

Documents

Transcript of Foothills Magazine Mar-Apr 2015