Reflections: November 2013

YOUR COMMUNITY MAGAZINE

BELLEVUE CLUB

NOVEMBER 2013

How science and food meet to create the perfect dinner

THE MODERNIST FOODMOVEMENT

26

30

is armed with stylish socks and a mission to cover the city

TONYBACON

OF THE TOWNOF THE TOWN

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4 | november 2013 reflections

INSIDE

06 Up-front08 Calendar10 Of Note

12 Click14 Employee Q&A40 Body | Mind

48 F-Stop54 Classifieds58 Editor’s Picks

Departments

22 26 30

NURSING YOUR BEERBellevue Brewing Company’s John Robertson breaks down the beer basics, most notably the growler.

BECOME A TOP CHEF (AT LEAST IN YOUR OWN KITCHEN)Grab your apron and head to these local cooking classes to start mastering your own culinary skills.

SPLENDOR WITHOUT THE LABORCome to the Club for Thanksgiving and leave everything up to us as we prepare a tasty dinner for your family.

FOOD TRUCKS: THE NEW MEALS ON WHEELSGourmet, fresh eats don’t require a storefront; mobile dining has driven to the Eastside and is parking near you.

FRESH AND FRUITYNuture your inner Johnny Appleseed by growing your own gosh darn produce.

HOLIDAY GIFT GUIDEBrowse the best gift ideas Bellevue has to offer, and find the perfect presents for your loved ones.

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november 2013

I M P E R I A L E C O L L E C T I O N

A v a i l a b l e a t N e i m a n M a r c u s

E x p l o r e t h e c o l l e c t i o n a t U S . C H O PA R D . C O M

TASTE OF THE TOWNTake a bite out of the city and savor its cultural influences.

SOCK IT TO THE CITYTaking pride to pay it forward, member Tony Bacon is armed w i t h s t y l i s h s o c k s a n d a mission to cover the city.

THE MODERNIST MOVEMENTIn cooking, being modern is all about putting in the effort and, maybe, geeking out a little, too.

I M P E R I A L E C O L L E C T I O N

A v a i l a b l e a t N e i m a n M a r c u s

E x p l o r e t h e c o l l e c t i o n a t U S . C H O PA R D . C O M

t’s been a big year for me. I welcomed my first baby into the world on New Year’s Day, and I got married to the love of my life.

As all parents know, having your first child—and fulfilling all the glorious duties that come along with

daycare appointments, doctors’ visits and diaper duties—is a juggling act. On top of everything else, I also found myself managing all of our wedding plans and accompanying fes-tivities.

With an agenda like that, getting motivated and staying focused on a healthy and active lifestyle could have been pretty tough. Luckily, being active has been second nature to me.

I started dancing when I was three years old and continued dancing for 16 years. I also competed in figure/fitness competitions for two years while I was in college. Once I found out that I was pregnant, sustaining my fitness and my health became even more important.

As I did before my pregnancy, I pushed myself to take Barre classes four to five days a week. Pregnancy often leaves women feeling less energetic, but I found that regular exercising helped me feel more refreshed and energized throughout the day. Plus, it helped me sleep through the night with ease.

I also added a new regimen of receiving monthly prenatal massages with our wonderful massage therapists at The Spa. Studies indicate that massage therapy performed during pregnancy can reduce anxiety, decrease symptoms of depression, relieve muscle aches and joint pains and improve labor outcomes and newborn health. All of this was true for me.

All in all, giving my body that healthy and healing stimulation of staying active and treating it well helped me easily transition into my pregnancy and allowed me to quickly bounce back after my daughter was born.

As I mentioned earlier, in addition to having a new baby, I recently got married! With that being said, I wanted to make sure that I looked and felt my best for the big day. I started incorporating The Spa’s Organic Blueberry Slimming Body Wrap into my routine about a month before the wedding, and the services definitely helped me shed those last few pounds of baby weight.

The amazing life changes that I experienced this year helped me fully understand why it’s so important to make time for yourself and practice self-care. Incorporating monthly massage into my active lifestyle has allowed me to keep up with my little one, pain free.

Besides, treating yourself well (and getting spoiled every once in a while) is part of a balanced lifestyle. I hope you’ll remember that as we go into the hectic holiday season.

UP-FRONTMANAGEMENT STAFFPresident S. W. ThurstonMember Liaison Beth CurtisExecutive Chef Paul MarksCatering Director Jill ParravanoHotel Sales Director Jerry StotlerAthletic Director Sally ReedAquatics Director Melissa SteppFitness Director Sue MatyasRecreation Director Katie BarthTennis Director Brian NashAthletic Services & Spa Director Katie Greenwood Financial Manager Jeff OhlstromOperations Controller Gina AbadiaCommunications Director Chelsea NelsonMembership Director Kaarin Keil

CONTACTbellevue club425.455.1616 | www.bellevueclub.com

athletic services425.688.3177

hotel bellevue425.454.4424 | www.thehotelbellevue.com

HOURS OF OPERATIONhotel bellevueClub Concierge Desk24 hours a day, 7 days a week

athletic facility5 a.m. to 10:30 p.m.* Monday-Friday6 a.m. to 10:30 p.m.* Saturday6 a.m. to 8:30 p.m. Sunday*Subject to change, depending on scheduled events. The pool closes at 10 p.m. Monday-Saturday.

REFLECTIONS MAGAZINEVOLUME 30 ISSUE 5 www.BCreflections.com

publisher Chelsea Nelson | 425.688.3161

editorAllyson Marrs | 425.688.3162

contributing editorLauren Hunsberger

art directorBonnie Tankovich | 425.688.3194

advertisingSue and Eric Nienaber | 425.455.9881

display advertisingTo receive a Rate Card & Media Kit, please call 425.455.9881 or visit www.bcreflections.com/display.

classified advertising425.688.3162

BELLEVUE CLUB REFLECTIONS (ISSN 1096-8105) is published monthly by the Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004. Copyright 2013 by Bellevue Club. All rights reserved. Reproduction in whole or in part without ex-press written permission is prohibited. Publication number 715390. Periodicals postage paid @ Bellevue, WA, and additional offices. Editorial, Advertising and Circulation Office: P.O. Box 90020, Bellevue, WA 98009 (mailing ad-dress); 11200 S.E. 6th, Bellevue, WA 98004 (street address); telephone 425.455.1616. Produced by Vernon Publica-tions, LLC, 12437 N.E. 173rd Place, Second Floor, Wood-inville, WA 98072. POSTMASTER send address changes to BELLEVUE CLUB REFLECTIONS, 11200 S.E. Sixth St., Bellevue, WA 98004.

FOR YOUtake the time...

KATIE WALLIS, Spa and Athletic Services Director


november 2013 westbellevue.com | luxury real estatea modern point of view

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westbellevue.com | luxury real estatea modern point of view

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MedinA a bold Wendell Lovett design with 125 feet of waterfront OffeRed fOR $8,800,000

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Call today to discuss your real estate goals and find out what the upcoming 2014 market means for your home’s value.

RECREATIONTENNISFITNESS

MEMBER EVENTSAQUATICS

FOOD & BEVERAGE

SUN MON TUES WED THU FRI SATWater Runner Ladies’ Tennis

Night Half-Price Wine Night in Polaris

Men’s Tennis Night

Zumba Mixed Doubles Night

Inflatable Obstacle Course

WEEKLY EVENTS

SPECIAL EVENTS

FEATURED EVENT

MUSTACHE DACHENovember 16, Magnuson ParkEmbrace your inner Mario or Luigi and participate in this race that supports Movember, the global men’s health charity combating prostate and testicular cancer. ➸ mustachedache.com

For more information about programs listed on the calendar, please visit members.bellevueclub.com.

CALENDARbellevue club

01 02

03 04 05 06 07 08 09

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

SUN MON TUES WED THU FRI SAT

NOVEMBER 2013

01Birthday Month in Polaris Begins

Family Gym Night

22Family Gym Night

29Day After Thanksgiving Drill

15Kids Night Out: Sock Hop

Comedy Night

12Photography Class: Family Photos and Photo Gifts

11All-Sports Camp

26Trivia Night in Cosmos

28Thanksgiving Special GPX schedule

Holiday Hours

04Waltz Dance Workshop

07Class: The Great Wake-Up Call

Nutrition and Cancer Lecture

08Family Float-In Movie Night

03Foam Roller Strength Workshop

09Holiday Bazaar

SUNDAYS MONDAYS TUESDAYS WEDNESDAYS THURSDAYS FRIDAYS SATURDAYS

8 | november 2013 reflections photo courtesy of mustache dache

One of A Kind.Just Like You.

At 10133 Main Street in Bellevue425-777-4451 MAXIMIZE YOUR BOOTY BARRE WORKSHOP

Sunday, November 17, 3:30-5 p.m., $35, BC

One of A Kind.Just Like You.

At 10133 Main Street in Bellevue425-777-4451


On the Silver Screenhen I ran into Denise Yavuz at a Bellevue Club Zumba class, it’d been

eight years since I had last seen her—since we trained together at Pacific Northwest Ballet School. She had recently returned from a study abroad program in Turkey, where she was on an acclaimed ballroom dance team, and I had just come home from a publicity tour for my debut book.

I had made some video skits as book trailers, and when a reporter wrote that I once danced, readers asked me to add a music video to the collection. Denise offered to help. The two of us went to work practicing in the BC aerobics studio. When classes were in session, we danced anywhere we could—a racquetball court, the yoga room and even behind some stairs. It wasn’t unusual for a spontaneous audience to form. Club instructor and dance aficionado Lynelle Vandenbos coached us, and the proj-ect became a BC affair. After I finalized the storyboard and choreography, “But I Do,” the little video I once envisioned, had turned into an ambitious endeavor with six locations, including a private jet, a ballroom with crystal chandeliers and a grand piano meant for dancing. But we didn’t have funding or staff, so Denise and I spread the word, and 92 vol-unteers stepped in to help. Dancers, actors and extras all came forward. Venue owners agreed to let us use their facilities free of charge. One explained, “I’m invest-ing in the future of Northwest creators.” We were thankful to have so much support. Once filming wrapped, I edited the footage and posted the video on my author website. We all agreed that whether it got only two views or, if lightning struck, two million, it wouldn’t matter. What meant the most to us was how much fun we had making it. We never expected what happened next. “But I Do” won the Royal Reel Award for film excellence at the Canada Inter-national Film Festival, was honored at the Los Angeles Movie Awards, and was featured opening weekend at the Toronto Film Festival. I was able to squeeze in a trip to Toronto for our screening. When I stopped by the theater before the festival began, the manager was putting up a 27-by-40-inch poster of our short film, in a lighted glass case at the entrance. That was the beginning of an incredible experience. I attended world premieres and saw stars arriving in stretch limos. I made friends with other filmmakers, fell in love with the city and watched our music video debut on the big screen. It’s amazing that a project beginning with two friends reuniting at the Club turned into an event at a prestigious international film showcase over 3,500 miles away. ➸ If you would like to see “But I Do,” as well as a short video covering my Toronto festival experience, visit KatherineChloeCahoon.com.

CONTRIBUTORS

OF NOTEbellevue club

W

K AT I E V I NC E N TKatie Vincent is a S e a t t l e - b a s e d freelance writer speciali zing in outdoor living, wellness, travel

and sustainable gardening. READ KA-

TIE’S WORK IN “FRESH AND FRUITY”

[PAGE 38].

DA N I E LLE ZOR N

Danielle is a very curious Seattle-based freelance writer who loves t h a t l e a r n i n g about anything

and everything is part of her job descrip-tion. READ DANIELLE’S WORK IN “THE

MODERNIST MOVEMENT” [PAGE 30].

EMMA WILSON A n Atlanta na-tive, Emma Wil-son fell in love with the Pacific Northwest as a s t u d e n t a t t h e U n i v e r s i t y o f P u g e t S o u n d .

S E E E M M A’ S W O R K I N “ T H E N E W

MEALS ON WHEELS” [PAGE 36].

w r i t t e n b y k a t h e r i n e c h l o é c a h o o n

M IC H A E L M AT T IMichael Matti is a Seattle-based p h o t o g r a p h e r who shoots every-thing from archi-tecture to wed-

dings. SEE MICHAEL’S WORK IN “SOCK

IT TO THE CITY” [PAGE 26].


november 2013CLICK

TOP@_juliaburns: Getting all the way to the Bellevue Club, then realizing I have no gas to get home lol #whoops #stranded

@marisastoneo: It was so good, could not wait to eat it. Keep up the good ‘Vegan’ work! I will be back at least once a month.

@SwimSpray: @BellevueClub members Andrew Chadeayne & Tara Martin had great swims at the @NationsTri thanks to working with Karen’s @MastersSwimming team

tweets

Only online can you find exclusive content and photos from events around the Club. We’re here, 24-7.

Stay up to date on the latest news, classes and happenings with the “This Week at the Club” page at bellevueclub.com/thisweek. The link will provide information about special events, current specials, promotions and sales around the club, upcoming events, construction updates, parking alerts, membership information and more.

CAPTURE IT

LET’S BE friends! FIND US ON FACEBOOK.

S E E WHAT ’S HAPPE N I NG “ TH I S WE E K”

N EW YOUTH LI B RARYLocated right across from the Game Room, the new Youth Library is a place to do school work, have a quiet conversation, read a book or simply sit and relax. Check out this new space today, and let us know what you think. We hope you love it!

BC M E M B E R S C LI M B TO FIG HT B R EAST CANC E REvery year, outdoor enthusiasts join together to ascend some of the world’s most breathtaking mountains in honor or memory of loved ones who have battled breast cancer. Read about Bellevue Club members who climbed Mt. Olympus this summer to support this cause and find a cure.

Sign up for email alerts to receive informa-tion about programming and special offers. Visit members.bellevueclub.com and click on “Subscribe” under the “Email Alerts” heading. From this screen you can sign up to receive specific email alerts about vari-ous departments at the Club. If you have questions about email alerts, contact the web coordinator at 688-3293 or email [email protected].

WE’ LL COM E TO YOU

BLOGSPOTTo see these and other stories,

visit bellevueclub.com/blog.

LET’S BE friends! FIND US ON FACEBOOK.

DESIGN / BUILD . MAINTENANCE . SEASONAL COLOR . HOLIDAY

Redmond, Washington . 425.868.2200 . www.sandergroves.com . [email protected]


EMPLOYEE SPOTLIGHT

➼ POSITION: Cocktail Server.➼ WORKED AT THE BC: Four years.➼ BEST MEMORY MADE AT THE CLUB: After orientation, I was so turned around that I got lost for 15 minutes on my first day before someone showed me where the bar was.➼ FAVORITE PART ABOUT MY JOB: Learning about different wines, cocktails and food.➼ FAVORITE HOBBIES: Shooting at the range, taking my dog to the mountains and playing sports with my kids.➼ THREE WORDS TO DESCRIBE ME: Witty, hardworking and fun.

➼ SIBLINGS: Two older brothers.➼ FAVORITE FOOD: Seafood risotto.➼ FAVORITE MOVIE: I try to find anything that will scare me.➼ I WOULD NEVER: run with the bulls.➼ I JUST CAN’T LIVE WITHOUT: My kids.➼ AN ITEM ON MY BUCKET LIST: Visit Australia.➼ FAVORITE PLACE IN THE WORLD: Taking my kids to the park or pool.

Heather Wysong

november 2013COMMUNITY

Skiing is a fun activity but it can be very challenging

when there are missing links in your ability. Our goal is

to identify and eliminate the weak links.

www.centerlineski.com425.451.3869

*Consult our website for new store location.

A full service environment forperfecting your sport!

• Equipment needs • Problems Solved • On hill coaching

Centerline is the complete package to meet your skiing needs.

Make an appointment for a personal consultation to choose equipment based

on your skill level and desires.

Centerline Ski Academy provides a unique approach to service, expertise and instruction for those who want to experience and excel in the sport of skiing.

We want to bring the same world class education and service that elite skiers receive in the quest for the elusive “perfection” to the skier/instructor-athlete who also wants to accomplish the same thing.

Centerline Ski Academy strives to balance the links that provide successful accomplishment of this task:

• Technique • Equipment • Fitness • Motivation

andCenterline Ski Centerline Ski Academy

DESIGN / BUILD . MAINTENANCE . SEASONAL COLOR . HOLIDAY

Redmond, Washington . 425.868.2200 . www.sandergroves.com . [email protected]

BOTTLE TALK

If you are still drinking the same yellow, fizzy beer you drank back in college, then it might be time for a major

reality check. Because in case you have not noticed, the worldwide craft beer market is on fire. There are now more than 2,300 breweries in the United States alone, and the range of flavors, styles and quality has never been higher. It is truly a beer-consumer’s marketplace.

And, there may not be a more beloved, time-honored—and now trendy—way to take advantage of the burgeoning craft beer scene than the growler. In case you are unfamiliar, a growler is a reusable container used to transport fresh, draught beer. They come in numerous sizes and are made of many different materials (glass, stainless steel, ceramic, etc.), but the 64-ounce glass model is pretty much the standard for the current trend.

november 2013

16 | november 2013 reflections photography by michael matti

KEEPING IT CLEANProper growler maintenance is key to keeping your beer tasting fresh and flavorful time after time. The most important rule: Never use soap or detergent in the cleaning process because residue will be left behind, ruin the flavor of your beer, and rob it of its frothy head. Similarly, growlers should never be cleaned in the dishwasher because detergents and food particles may enter and contaminate the inside of the growler.

Although beer has a somewhat rough-and-tumble image, it is actually a very delicate product, not unlike wine, and can be negatively impacted by heat, light, contamination and mishandling.

Also microorganisms lurking in a dirty growler, left over from your last fill, will negatively affect your beer’s flavor if they are not removed. So, it’s important to make sure your growler is sparkling clean before each fill.

The Bellevue Brewing Company has 64-ounce amber glass growlers for sale, complete with “Growler Care” instructions on the back for easy reference. Cheers!

Simple glass growlers usually go for less than $10 and can be used repeatedly, which means you are able to transport and enjoy great, fresh draught beer from your local craft brewery.

WHAT’S IN A NAME? There are many stories about the origin of the word growler. But a common favorite is that after Prohibition breweries used to fill metal pails with beer and then place a lid on top to prevent spillage. However, as the carbon dioxide would try to escape the pail, the lid would rattle and make a “growling” sound.

By the 1980s, brewers started using glass cider jugs as growlers, and soon thereafter, the current design was introduced. The 64-ounce growler has remained relatively unchanged for the last couple of decades.

FILLING IT UP AND DRINKING IT DOWN

Filling is the easy part because, by law, only appropriately licensed brewery staff may fill your growler. For you, it is as simple as handing a clean growler to a beertender and asking for your beer of choice.

Emptying it is the fun part. A 64-ounce growler holds four 16-ounce pints, but it is important to keep in mind that a growler operates much like a very large bottle of beer. So when you open your growler, carbon dioxide goes out and oxygen comes in, which starts to degrade the quality of the beer. Therefore, it is best to open a growler and pour the contents at once, or over the course of an evening. This will ensure the best flavor experience possible.

➼ written by John Robertson

THIS MONTH, BELLEVUE BREWING COMPANY’S JOHN ROBERTSON BREAKS DOWN THE BEER BASICS, MOST NOTABLY THE GROWLER AND WHAT MAKES IT A DRINKER’S BEST TOOL.

Nursing Your Beer

CLEANING INSTRUCTIONS FOR THE BEST BEER POSSIBLE:

• Rinse your growler with fresh water and place it upside down on a drain board to air dry.

• Place a tablespoon of baking soda into your rinsed growler.

• Fill halfway with hot water (110° F or more) and replace cap.

• Shake vigorously for 10 to 15 seconds.

• Remove cap, empty growler into sink and rinse thoroughly with cold water.

• Place growler upside down on a drain board to air dry.

There are countless TV shows that celebrate kitchen masters and all-star chefs, and closely follow them as they chop, sauté and practically dance around the

kitchen with all the flair of a performance artist. But the reality is the only thing standing between you and

these performers is practice. Remember, everyone, even Tom Douglas, has to start somewhere. So grab your apron, and head to these local restaurants for a variety of classes that can help you get started in creating dishes that will win over even the toughest of judges in your life.

SUR LA TABLE | 90 CENTRAL WAY, KIRKLAND | 425.827.5541Sur La Table, this month’s Kirkland location, features a whole menu of classes. For starters, you can try your hand at risotto (the devil dish that almost always gets a “Top Chef” contestant kicked off the show), or you can indulge your bacon obsession with the pork-themed class.

If you are looking for something with an international flair, Sur La Table also offers a tamale workshop, a perfect pasta class, and a Parisian romance date night. You can also prep for the holy grail of food celebrations—Thanksgiving—during their Thanksgiving baking class, cozy fall dinner date night, or Pie 101 with King Arthur Flour.

In case you prefer to start with the basics, Sur La Table has you covered. Every Tuesday this month you can attend the How to Cook Everything: The Basic Series. However, it may be best to first study up on your knife skills during the Essential Knife Skills class so you won’t be a hazard in the kitchen.

With different offerings every month, you can soon be your own kitchen’s star—just don’t expect any applause from the appliances.

PARIS EASTSIDE | 816 EAST PIKE, SEATTLE| 206.452.3622 The French are a sophisticated bunch. Their food is rich and decadent, but at Paris Eastside, it is also accessible.

Lunch classes are available for those who are firm believers in earning their meals, with typical dishes including salmon and zucchini quiche, French salade verte and ratatouille. Beginners might prefer the French Cuisine 101 course. It runs as a series of four, and you will work from appetizer to dessert.

Not to be forgotten, famous French desserts warrant their own special classes—for both macaroons and éclairs. You can also learn the art of pairing while creating sweet and savory mousses and even gluten-free desserts. But perhaps the most exciting prospects are the cooking classes for children and teens. Using recipes that are easy to duplicate at home, your children could soon be treating you to dinner. Voila!

BLUE RIBBON COOKING CULINARY CENTER2501 FAIRVIEW AVENUE EAST, SEATTLE | 206.328.2442

You don’t have to be on a reality TV show to win big when it comes to cooking, especially if you attend a class at the Blue Ribbon Cooking Culinary Center with one of their talented chefs. Depending on what you are looking for, you can be the hit of the party (cooking party format) or the straight-A student (instructional intensive format).

During cooking party classes, the chef guides students through different dishes, allowing students to attempt as much, or as little, as they prefer. During instructional intensive classes, students follow along at their own stations while watching the chef demo each recipe. Participants prepare every recipe, and it all ends with a big dinner party. No matter your current skill level, it’s important to remember that attempting a cooking class can be a rewarding (or humbling) experience.

november 2013CULTURE

w r i t t e n b y a l l y s o n m a r r s

18 | november 2013 reflections T: 425.450.0800 1115 108th Avenue NE Bellevue, WA 98004 THEBELLETTINI.COM

Name: Alex Brown Biological Age: 76Bellettini Resident Since: 2010Still a kid when: tasting vicory

Whether you are leading an independent lifestyle or need

assisted living services, our residents enjoy an active community

that helps to preserve their inner youth and spirit.

TOP CHEF

BECOME A

(AT LEAST IN YOUR OWN KITCHEN)

T: 425.450.0800 1115 108th Avenue NE Bellevue, WA 98004 THEBELLETTINI.COM

Name: Alex Brown Biological Age: 76Bellettini Resident Since: 2010Still a kid when: tasting vicory

Whether you are leading an independent lifestyle or need

assisted living services, our residents enjoy an active community

that helps to preserve their inner youth and spirit.

TOP CHEF

BECOME A

(AT LEAST IN YOUR OWN KITCHEN)


november 2013TASTE

THANKSGIVING DINNER

Come to the Club, and leave every-thing to us as we prepare a beautiful Thanksgiving dinner for you and your loved ones. Below, you’ll find the dif-ferent options. There’s limited seat-ing, so please call for reservations at 425.688.3410.

MENU CHOICES•

Slow-roasted turkey breast, apple-sage stuffing, gravy

•Herb-crusted prime rib,

rosemary-roasted baby red potatoes, roasted shallot demi-

glace, creamed horseradish•

Slow-roasted leg of lamb with bay leaf, lemon and herbs,

garlic mashed potatoes, fig and rosemary sauce

•Roasted vegetable lasagna,

three cheeses, tomato basil sauce

SplendorWITHOUT THE LABORTHANKSGIVING IS ALL ABOUT THE FOOD. BUT THE DAY ALSO BRINGS A LOT OF STRESS—SOMETIMES MORE THAN THE TRYPTOPHAN CAN MAKE UP FOR. ALTHOUGH THE HOLIDAY RELIES HEAVILY ON TRADITION, THERE ARE ALTERNATIVES TO THE HECTIC DETAILS THAT COME ALONG WITH THE HUGE TURKEY DINNER. ONE OF WHICH IS NOT COOKING. IF YOU PREFER YOUR FEAST WITHOUT THE LABOR, THEN THE BELLEVUE CLUB IS HERE TO HELP.

THANKSGIVING TO GO

MECHJOB INFORMATION

PROJ. NO.: 7677957

JOB NAME: Retail Chin Bellevue WM Group Ad

DESCRIPTION:

CLIENT NAME: Chin, MaryPROJECT MGR.: Byrne, ChrisCOST CENTER: G930

DUE DATE: 01/10/2013

SPECIFICATIONSTRIM SIZE: 8.25” × 10.75”

FINISHED SIZE: 8.25” × 10.75”BLEED: NA

BINDERY: NA

PAPER:

PRINTING:

COLORS: CMYK

NOTES

MODIFIED BYCH 09-10-13

APPROVAL

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Ramy AwadFinancial Planning Specialist

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Harve MenkensFinancial Advisor

500 108th Avenue NESuite 1900

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Minimum relationship: $5 million

Investment Management Consultants Association, Inc. owns the marks CIMA,® Certified Investment Management AnalystSM (with graph element),® and Certified Investment Management Analyst.SM

Certified Financial Planner Board of Standards Inc. owns the certification marks CFP,® certified financial planner™ and federally registered CFP (with flame design) in the U.S., which it awards to individuals who successfully complete CFP Board’s initial and ongoing certification requirements.

© 2013 Morgan Stanley Smith Barney LLC. Member SIPC. CRC708199 7677957 09/13

Is your portfolio positioned well for today’s market?As a renewed sense of market optimism takes hold, an emphasis on responsible investing is emerging. With this shift, risk management has moved to the forefront, compelling investors to seek sophisticated strategies to help protect their wealth.

We are the Bellevue Wealth Management Group at Morgan Stanley, and we have the experience, knowledge and resources to help you manage risk, to recognize how it could affect your portfolio and to work toward minimizing its impact.

Meet with us to learn more and get the caliber of advice you need.

For a complete Thanksgiving meal to enjoy at home, the Club’s popular to-go option is the perfect choice. Meals for six to eight people up to a party of 12 to 14 provide a delicious main course, sides and desserts. Simply pick it up on Thanksgiving Day, from 9 a.m.-noon, and heat it up. Meal pickups will be car-side near the Athletic Entrance, and payment can be made by check or charged to your member account.➸ To order, visit bellevueclub.com/ThanksgivingToGo or call 425.688.3382. Orders must be received by Nov. 25, at 3 p.m. If you need to change or cancel your order, email Emily Harris at [email protected] or call 425.688.3382.

PACKAGE NO. 1 Serves 12-14 people, with leftovers

a 16- to 18-pound oven-roasted, free-range turkey • • •

turkey gravy • • •orange cranberry chutney

with ginger • • •apple-sage stuffing •

yukon gold mashed potatoes• • green beans and caramelized onions

• • rolls with butter •

pumpkin pie and pecan pie


a half oven-roasted, free-range turkey • • •

turkey gravy • • •orange cranberry chutney

with ginger • • •apple-sage stuffing •

yukon gold mashed potatoes• •green beans and caramelized onions

• •rolls with butter •

choice of pumpkin or pecan pie


rosemary-rubbed, slow-roasted prime rib • • •

au jus gravy • • •creamed horseradish• •

yukon gold mashed potatoes• •green beans and caramelized onions • •

rolls with butter •pumpkin pie and pecan pie

PACKAGE NO. 4Serves 6-8 people, with leftovers

rosemary-rubbed, slow-roasted prime rib • • •

au jus gravy • • •creamed horseradish• •

yukon gold mashed potatoes• •green beans and caramelized onions • •

rolls with butter •choice of pumpkin or pecan pie

key

• gluten free

• nut free

• dairy free

*Extras can be added to any order and will also be available for purchase at Luna on Thanksgiving Day.

MECHJOB INFORMATION

PROJ. NO.: 7677957

JOB NAME: Retail Chin Bellevue WM Group Ad

DESCRIPTION:

CLIENT NAME: Chin, MaryPROJECT MGR.: Byrne, ChrisCOST CENTER: G930

DUE DATE: 01/10/2013

SPECIFICATIONSTRIM SIZE: 8.25” × 10.75”

FINISHED SIZE: 8.25” × 10.75”BLEED: NA

BINDERY: NA

PAPER:

PRINTING:

COLORS: CMYK

NOTES

MODIFIED BYCH 09-10-13

APPROVAL

CREATIVE SERVICES180 Varick Street, 3rd FloorNew York, NY 10014

m1FILENAME: 7677957 Bellevue m1.indd LAST MODIFIED:September 10, 2013 06:52 PM

Bellevue WealthManagement Group

at Morgan Stanley

Mark HarrisSenior Portfolio Manager

Financial Advisor

Jason Weese, CIMA,® CFP®Family Wealth Director

Financial Advisor

Ramy AwadFinancial Planning Specialist

Financial Advisor

Harve MenkensFinancial Advisor

500 108th Avenue NESuite 1900

Bellevue, WA 98004425-453-4784

[email protected]/

bellevuewealthmanagementgroup

Minimum relationship: $5 million

Investment Management Consultants Association, Inc. owns the marks CIMA,® Certified Investment Management AnalystSM (with graph element),® and Certified Investment Management Analyst.SM

Certified Financial Planner Board of Standards Inc. owns the certification marks CFP,® certified financial planner™ and federally registered CFP (with flame design) in the U.S., which it awards to individuals who successfully complete CFP Board’s initial and ongoing certification requirements.

© 2013 Morgan Stanley Smith Barney LLC. Member SIPC. CRC708199 7677957 09/13

Is your portfolio positioned well for today’s market?As a renewed sense of market optimism takes hold, an emphasis on responsible investing is emerging. With this shift, risk management has moved to the forefront, compelling investors to seek sophisticated strategies to help protect their wealth.

We are the Bellevue Wealth Management Group at Morgan Stanley, and we have the experience, knowledge and resources to help you manage risk, to recognize how it could affect your portfolio and to work toward minimizing its impact.

Meet with us to learn more and get the caliber of advice you need.


bellevue club november 2013 | 23

hen you’re craving a bite of culture, indulg-

ing in a tasty meal is literally the best cure.

For cities, states and whole countries, food

says a lot about the local people and their way of life.

Whether they grow, raise, catch or import, every place

has a story within its cuisine.

In the Pacific Northwest, our pace may be a little

slower than other parts of the country, demonstrated

by our booming craft culture. But on the flip side, there

are always busy professionals buzzing about, lending

itself to trends like the food truck revolution.

l o c a t i o n , l o c a t i o n , l o c a t i o n

To the west, beautiful water offers up delicious seafood.

To the east, prime land yields lush crops.

The city’s world famous Pike Place Fish Market is

synonymous with our food culture, as their seafood is

always fresh, courtesy of local waters—home to wild

king salmon, Alaskan halibut, black cod, tilapia, Alas-

kan king crap, Dungeness crab and many others.

The fish market brings in 300-700 pounds of fish

every day and sells 300-500 pounds every day, too. Their

biggest sellers are fresh wild salmon, halibut and Dunge-

ness crab, according to Ryan Yokoyama, the shipping

manager, who calls those the “big three of the Northwest.”

TAKE A BITE OUT OF THE CITY AND SAVOR ITS

CULTURAL INFLUENCES.

TASTE of the

TOWN

w r it t e n b y a l ly s o n m a r r s

W

photography by charlie schuck


According to the Washington State

Department of Agriculture (WSDA), the

state’s proximity to pertinent Asian

markets aids in the state’s trade prac-

tices, seemingly bringing the rest of the

world within arm’s reach.

With rich soils and diverse cli-

mates, the state is also a mecca for

produce. The WSDA says that Wash-

ington farmers produce about 300 crops

each year, making it one of the most

productive regions in the world.

When land and sea converge, gas-

tronomic opportunities of all kinds

arise; residents have the ability to raise

cattle, grow fruit and vegetables and

catch seafood. It’s no wonder we take

food so seriously here, and expect so

much from it.

s o f r e s h a n d s o l e a n The rain may be an inconvenience at

times, but it has some delicious results.

It helps grow the fruit and vegetables

that many are lucky enough to pluck

right from their backyard (or local

farmers markets).

Even in the heart of the city, pro-

duce can flourish. The result is apparent

in the area’s menus, as people have come

to expect fresh ingredients in everything

they consume.

In 2011, Pike Place Market had

more than $12 million in revenue, ac-

cording to a report by the Pike Place

Market Preservation and Development

Authority.

The state is also ranked as first

nationally in eleven crops, including

apples, cherries and red raspberries. It

ranks second or third in eleven other

crops, according to Washington Farm-

worker Services.

In 2011, there were nearly 40,000

farms, led by the apple orchards, which

account for 60 percent of U.S. produc-

tion. Agriculture is a $46 billion indus-

try in Washington, with more than $15

billion in food and agriculture export-

ed through our ports in 2011, according

to WSDA.

Almost anything foodies could ever

want they can have locally.

This contributes largely to the res-

taurant culture, where chains are few and

far between and specialty eateries are on

every corner, using fresh ingredients that

consumers have come to expect.

Perhaps it’s this access that has

shot so many Seattle chefs into rock-

star status.

n a m e d r o p p i n g

We may not have bred him, but we can

still call him our own. Tom Douglas is

arguably Seattle’s most-famous chef

with 11 restaurants and locations. He

won his first James Beard Award—

known as “the Oscars of food”—for Best

Northwest Chef in 1994. In 2012, he

collected another for Best Restaurateur.

He guest starred on Bravo’s “Top

Chef: Seattle” numerous times earlier

this year, and his cookbook, “Tom

Douglas’ Seattle Kitchen” took the title

of Best American Cookbook by the

James Beard Foundation. These are

merely a few of his accolades.

Douglas’ restaurants even have their

own farm. Prosser Farm, two and a half

hours east of Seattle, was established in

2006 in an effort to “narrow the gap”

between his source and his plates. During

the growing season, the farm ships 2,400

pounds of produce to Tom’s restaurants

each week.

But he isn’t the city’s only culinary

celebrity. Ethan Stowell became a chef

to watch in 2005, and in 2008 he be-

came one of “Food & Wine” magazine’s

Best New Chefs in America.

That same year, he was nominated

for the James Beard Foundation’s Best

Chef Northwest. He received that same

nomination in 2009 and 2010.

He’s famous for his pasta dishes

and his Northwest seafood plates at his

six restaurants, which each pay homage

to local ingredients.

Lucky for the hungry, both of these

men respect what the area has to offer

and are continuously working to show-

case it.

photo

gra

phy by

charl

ie schuck

bellevue club november 2013 | 25photography by geoffrey smith

ethan stowell

BEST CHOICESWell managed, caught or farmed in environmentally responsible ways.

ABALONE | ARCTIC CHAR (farmed) | BASS: STRIPED (U.S. hook & line, farmed)CATFISH (U.S.) | CLAMS, MUSSELS, OYSTERS | COD: PACIFIC (U.S.)

CRAB: DUNGENESS & STONE | HALIBUT: (Pacific (U.S.)LOBSTER: SPINY (CA, FL & Mexico) | SABLEFISH/BLACK COD (AK & Canada)

SALMON (AK) | SARDINES: PACIFIC (Canada & U.S.) | SCALLOPS (farmed)SHRIMP: PINK (OR) | TILAPIA (Ecuador & U.S.) | TROUT: RAINBOW (U.S. farmed)

TUNA: ALBACORE/WHITE CANNED (Canada & U.S. troll , pole)TUNA: SKIPJACKS/LIGHT CANNED (U.S. troll , pole) | TUNA: YELLOWFIN (U.S. troll , pole)

GOOD ALTERNATIVESSome concerns with how they are caught or farmed.

BASA/PANGASIUS/SWAI | COD: ATLANTIC (imported) | COD: PACIFIC (U.S. trawl) CRAB: BLUE | CRAB: KING (U.S.) | FLOUNDER, SOLE: (U.S. Pacific)

GROUPER: RED (U.S. Gulf of Mexico) | LOBSTER: AMERICAN | MAHI MAHI (U.S.)MONKFISH (U.S.) | POLLOCK (AK) | SALMON (CA, OR & WA wild)

SCALLOPS (wild) | SHRIMP (Canada & US wild) | SQUID (U.S.) | SWORDFISH (U.S.)TILAPIA (China & Taiwan) | TUNA: ALBACORE/WHITE CANNED (U.S. longline)

TUNA: SKIPJACK/LIGHT CANNED (imported troll , pole and U.S. longline)TUNA: YELLOWFIN (imported troll , pole and U.S. longline)

AVOIDOverfished, or strong concerns with how they are caught or farmed.

ABALONE (China & Japan) | CAVIAR, STURGEON (imported wild) | COD: PACIFIC (imported)CRAB: RED KING (Russia) | LOBSTER: SPINY (Brazil) | MAHI MAHI (imported)

ORANGE ROUGHY | SALMON: ATLANTIC (farmed) | SHARK | SHRIMP (imported)SNAPPER: RED (U.S.) | SQUID (imported) | SWORDFISH (imported)

TUNA: ALBACORE/WHITE CANNED (except Canada & U.S. troll , pole and U.S. longline)TUNA: BLUEFIN | TUNA: SKIPJACK/LIGHT CANNED (except troll , pole and U.S. longline)

TUNA: YELLOWFIN (except troll , pole and U.S. longline)

Seafood WatchFOR FALL/WINTER 2013

COURTESY MONTEREY BAY AQUARIUM


it tothe

sock

cityTAKING PRIDE TO PAY IT FORWARD,

M EM BER TONY BACON IS ARMED WITH STYLISH SOCKS

AND A MISSION TO COVER TH E CITY.

w r it t e n b y a l ly s o n m a r r s •• p h o to g r a p h y b y m i c h a e l m a t t i

hen it comes to clothing, the basics can often be overlooked. Or, in the case of socks, completely forgotten, as only one usually makes it out of the dryer. Even if unintentional, let’s face it; the

accessory is often taken for granted, especially by those who have easy access. Bellevue Club member Tony Bacon, however, knows that not everyone is so lucky.

Long before footwear became his passion, however, his interest was in acting. He moved to Hollywood to attend Hollywood High School and develop his craft. But he moved back to Bellevue his junior year, and he stayed local while attending University of Washington and majoring in drama and film.

Los Angeles soon beckoned again though, and he and wife Amy moved south for a couple more years. While there, Bacon worked in web and graphic design, which would give him the skillset needed for his next adventure.

Bacon, who’s always been close with his philanthropic family (now running his family’s nonprofit, Bacon Family Foundation), eventually moved back to Bellevue. Later, it was his work at the United Way’s Day of Caring resource exchange that would eventually determine his career path.

Any person experiencing homelessness was welcomed to take

advantage of all the resources United Way provided. During the event, Bacon partnered with Redeeming Soles, an organization that donates shoes. “I saw the horrible condition of the homeless individuals’ socks,” Bacon says, who was then inspired to create a different approach to covering those in need.

He had been in the middle of developing a clothing company with friends, but once he saw how imperative socks were to the community, he and his friends turned their attention south. “Socks are one of the most vital and overlooked items that we take for granted. I’ve learned that many homeless individuals would choose a pair of new socks over a hot meal. That got my attention!”

Feeling inspired, he and his friends soon sampled products from 12 factories across the world. It took six months (and plenty of tweaks) before the first order of 40,000 pairs was placed.

But the socks aren’t your typical gold-toe, athletic-striped, cotton bores. The socks are a statement—particularly about your city. “We started featuring city skylines on our products because everyone is proud of where they’re from,” Bacon says. They’re colorful and fun, but most of all, a way to connect back to the local community.

W

november 2013 PROFILE

“ S o c k s a re one of t he

most v ital a nd ove rlo oke d ite m s

t hat we ta ke for g ra nte d .”

seahawks photo by michael durnal, studio 7 photography

Bacon is now the Chief Design Officer for Skyline Socks, and he manages all of the design elements, from product colors to package design to the website.

The company launched with Seattle, San Francisco and New York designs because of their iconic skylines, Bacon says. Los Angeles, Chicago, Washington, D.C., and Hawaii have since been added. But it is still the beginning, as Tony plans to keep unveiling more skylines in every major city in the world.

“We knew we were on to something, with a great product in hand, and since then, we’ve reordered from our factories four times with orders continuing to get bigger and bigger,” Bacon says.

Providing a unique design is only half of the equation. Since the original conception was about socking it to people in need, Bacon and team added a one-for-one plan. For every pair of socks purchased, Skyline Socks donates a pair to someone in the city.

“Every city is different, and we try to make the biggest impact possible within those cities.” Partnering with various organizations—United Way, Boys & Girls Club, Seattle Children’s Hospital to name a few—the company works to get the socks into the right hands … and onto the right feet.

Seattle Children’s Hospital is currently a focus for Bacon because of his history there. When he was three, he nearly drowned, and he then spent much of his time in the hospital recovering. “One of my strongest memories from that time was getting a ‘Ghostbusters’ balloon and how happy it made me,” he says. “It is my goal to be able to give socks to every patient that checks into the hospital and help take their mind off of whatever they might be going through.”

Every city is different, though, and Bacon works hard to make specific impacts, such as helping individuals who lost everything in Superstorm Sandy.

The one-for-one donation keeps this process moving. “Our motto, ‘Put on for your city,’ means to look good, feel good and do good,” Bacon says. “Skyline Socks is continuing to create high quality products that embrace the passion people have for the cities they love, all while making a difference in the community they live in.”

REFLECTIONS

5TONY BACONFAVORITE ACTIVITY AT THE CLUB:

Men’s League Basketball.MY HERO: My dad.MOST-PLAYED SONG ON MY IPOD: “Wake Me Up” by Avicii.I LIKE TO UNWIND BY: Taking my little girls to the park. MOST-WATCHED TV SHOW:

“Dexter”.

seahawks’ russell wilson and earl thomas

supporting the cause.



“OUR MOTTO, ‘PUT ON FOR YOUR CITY,’ MEANS TO LOOK GOOD, FEEL GOOD AND DO GOOD...”

THE MODERNIST

30 | november 2013 reflections photography by ryan matthew smith, modernist cuisine, llc

MOVEMENTw r it t e n b y

d a n i e l l e z o r n

In cooking, being modern is all about putting in the effort and, maybe, geeking

out a little, too.


He’ll never overcook his chicken again; Mark Pearson is sure of it. The Seattle book publisher has been an avid cook since visiting Italy several years ago. But it wasn’t until he met Nathan Myhrvold, author and brainpower behind the six-volume science-of-cooking series “Modernist Cuisine” that Pearson decided to stop cooking like an Italian, and focus on becoming a modernist.

According to the website, “ ‘Modernist Cuisine’ is a philosophy of cooking … an approach to food that values pure flavors, precise execution and the use of scientific understanding to advance the art of cooking.” But what if just your average at-home cook wanted to try out these modernist techniques?

They’ve thought of that too. Myhrvold and fellow author-chef Maxime Bilet collaborated on an at-home version of the expansive six-book series. “Modernist Cuisine at Home,” published in 2012, narrows down the contents to 456 pages, including all the essential information to become a modernist cook.

Much of the research and development took place at The Cooking Lab in Bellevue. The cookbook “applies innovations pioneered by The Cooking Lab to redefine classic home dishes.”

Pearson, now an avid fan of the modernist cooking movement, purchased the complete series, the at-home cookbook and the tools needed to cook like the pros, including the infamous SousVide Supreme, a water-bath-like apparatus that is a staple in the modernist tradition.

photography by modernist cuisine, llc


photography by chris hoover, modernist cuisine, llc

salad cutaway

34 | november 2013 reflections photography by ryan matthew smith, scott heimendinger, modernist cuisine, llc

“I ALWAYS

KNOW HOW

IT’S GOING

TO TURN OUT

BECAUSE IT IS

ALL BASED

ON SCIENCE.”

old-school canning cutaway

the cooking lab


To demonstrate all he had learned, not too long ago Pearson invited a group of 14 food enthusiasts to his house for a four-course masterpiece. Pearson placed individual chicken breasts from Costco in a light olive-oil marinade and then into plastic airtight bags. He then put the bags into the SousVide Supreme. “It keeps the water at a consistent 145 degrees, which is proven to be the exact temperature needed to avoid overcooking the chicken,” he affirms.

Pearson left the meat in there for an hour, never once concerned about the results. “I always know how it’s going to turn out because it is all based on science.” After removing the bags, Pearson seared the chicken with a blowtorch from Home Depot.

But before serving the chicken, he treated his guests to the modernist version of soup and salad. “I cooked a caramelized carrot soup, which is made via pressure cooker. [The pressure cooker] is where all the flavor comes from,” he recalls.

Next was a salad blended into a dressing that was poured on another salad (basically a salad on a salad). The third course was the chicken dish that he prepared earlier, which was followed by a SousVide-made pear dessert. Pearson even hyper-decanted his wine in a blender before serving it to his guests. No matter how odd some of the preparations may sound, he says all of it was a hit.

He compares the modernist way of cooking to a digital camera in that anyone can take a picture, but once you know how to use all the knobs, dials and features of the camera, your pictures are that much better, and you will never take a picture the same way again.

“Why not be creative and eat good food at the same time?”

Pearson hopes that the movement takes off among his fellow food-enthused friends, and that is highly likely if he continues with his dinner parties.

Nathan Myhrvold

36 | november 2013 reflections36 | november 2013 reflections

TH

E NEW MEALS ON WH

EE

LS

w r i t t e n b y e m m a w i l s o n

november 2013TASTE

The food truck craze isn’t just a Seattle staple; it’s a movement that has trucked across the bridge. Food trucks all over the Eastside are serving up mouthwatering dishes every day, and the mobile kitchens are definitely more than your average meals on wheels.

But, why a truck? One look into a hot, cramped kitchen would have just about anyone begging for personal space and air conditioning, but the enterprising individuals behind this movement just keep on keeping on.

One such individual, Robert Herevia of Tuscan Stone Pizza, explains the method behind the madness. “Food trucks allow you to have a lower overhead, along with offering unique food items that storefronts might be afraid to try.”

The dramatically lower overhead explains, in part, how the mobile restaurants got so hot all of a sudden. The Great Recession made it difficult for would-be restaurateurs to start their own brick-and-mortar storefronts, so they turned to trucks to deliver their gourmet fare to the masses—literally. “It’s just something different,” Herevia says. “Being mobile, being all over the place, allows us to offer a great product without that big overhead.”

Having a great product is key to having a successful food truck, in what is now a booming foodie culture; so, many food trucks angle for a niche in which to offer up their grub. That’s why around town and into Seattle you’ll find trucks of every variety, from pies to Korean barbecue, coffee to cheesesteaks and more.

“You always want to come out with something new, something different,” Herevia says. “So we came out with pizza, and, even better, wood-fired pizza because there aren’t many trucks like this out there.”

Tuscan Stone is doing pizza right, with a flaming hot stone pizza oven making crisp, bubbling pizzas right in front of the customer.

But, as the consumer, keeping up with a mobile restaurant can be tough. Now, though, more food trucks are signing leases with parking lot owners to keep their locations consistent so that their customers don’t have to drive all over town in search of their favorite food.

You can also find virtually all food trucks online. In keeping with their “mobile” theme, food trucks rely heavily on social media to inform their fans on where they’ll be next. Many trucks have their own Facebook pages, Twitter accounts or websites, and it’s easy to compare the top trucks on ratings websites, such as Yelp. The site seattlefoodtruck.com is great to check before lunch for the daily or weekly schedules.

The trucks’ loud graphics, or sometimes bold cuisine, are serious business, and for you, a potential favorite. With low prices, cool people and fabulous food, you won’t be disappointed.


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GOURMET, FRESH EATS DON’T REQUIRE A STOREFRONT; MOBILE DINING HAS D R I V E N T O T H E E A S T S I D E A N D I S PARKING AT A SPOT NEAR YOU.


Despite the damp November weather, this month is a perfect time to reflect on the fruit trees you envied all summer long and start looking for them “bare root” at local nurseries—the most economical way to begin your backyard orchard and share in our state’s most celebrated crops.

w r i t t e n b y k a t i e v i n c e n t

GET ‘EM WHILE IT’S

COLDYOUR GUIDE TO

LOCAL NURSERIES

RAINTREE NURSERY391 BUTTS ROAD,

MORTON, WA1.800.391.8892

raintreenursery.com

BURNT RIDGE NURSERY432 BURNT RIDGE ROAD,

ONALASKA, WA360.985.2873

burntridgenursery.com

BIRINGER NURSERY15060 BEAVER MARSH

RD, MT VERNON, WA

360.848.5151biringernursery.com

SKY NURSERY (IN JANUARY)

18528 AURORA AVE N, SHORELINE, WA

206.546.4851skynursery.com

SWANSONS (IN JANUARY)

9701 15TH AVE NW, SEATTLE, WA 206.782.2543

swansonsnursery.com

FRESH AND FRUITYNurture your inner Johnny Appleseed by growing your own gosh darn produce.

f r u i t t r e e b a s i c s First and f oremost, select a proper location f or your fruit tree:

SUN: Usually six hours of sun each day, but some varieties can get by with four or five hours. SIZE: Even “dwarf” trees grow 10 to 15 feet tall and comparably wide. To select the right plant for your yard, be sure to read the tag. WATER: Fruit trees require plenty of water during their first few years. Water deeply once a week for the first year, and twice weekly during the dry season.

APPLES AND PEARSWhile it’s not too serious, apples and pears are

susceptible to scab in our area—a fungal disease that leaves an unsightly pox on an apple or

pear’s skin. It will save you a lot of grief to start with resistant varieties.

For apples, try William’s Pride, Pristine, Dayton, Liberty, or Belmac. If the possibility of a little scabbed skin doesn’t faze you, however, consider Zestar—a new and sweet variety with a slight aftertaste of brown sugar—or Cox’s Orange Pippin, arguably the most popular pomme in England for its incredibly crispy, sweet flavor.

As for European pears, Orcas, Ubileen, and Harrow Delight are scab-resistant, all-around winners. Fortunately, if you prefer pears from west of the Pacific, Asian pears are a different genus altogether, so there is no need to worry about scabs.

For small spaces, espalier-trained apples will fit snugly against a wall or can even become a fence themselves. Another option is the multi-grafted tree with up to five different varieties grafted onto one stalk. You’ll get the cross-pollination and variety selection without having to plant an orchard!

STONE FRUITSAsian and European plums thrive in the

Pacific Northwest. The most noticeable difference between the two is how their stones (pits) adhere to the flesh: Asian plums are plump and stone-clinging, making them better suited for fresh eating than drying or canning, while their European cousins—also called prunes—are


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U.S. POSTAL SERVICE STATEMENT OF OWNERSHIP, MANAGEMENT & CIRCULATION

Publication Title: BELLEVUE CLUB REFLECTIONS. 2. Publication No.: 715390. 3. Date of Filing: 9/24/13. 4. Frequency of Issue: Monthly. 5. No. of Issues Published Annually: 12. 6. Annual Subscription Price: $36. 7. Complete Mailing Address of Known Office of Publication: 11200 S.E. 6th, Bellevue, WA 98004. Contact person: Chelsea Nelson. Telephone: 425-688-3161. 8. Complete Mailing Address of the Headquarters or General Business Offices of the Publisher: Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004. 9. Full Names and Complete Mailing Address of Publisher, Editor and Managing Editor: Publisher: Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004; Editor: Chelsea Nelson, Communications Director, Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004; Managing Editor: Same as Above. 10. Owner, Full Name and Complete Mailing Address: Pacific Recreation Associates (A Limited Partnership), 11200 S.E. 6th, Bellevue, WA 98004. 11. Known Bondholders, Mortgagees and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages or Other Securities, Full Name and Complete Mailing Address: US Bank, Bellevue Main Office, 10800 NE 8th St., Bellevue, WA 98004. 13. Publication Title: BELLEVUE CLUB REFLECTIONS. 14. Issue Date for Circulation Data Below: September 2013. 15. Extent and Nature of Circulation: A. Total No. of Copies (Net Press Run) — Average No. Copies Each Issue During Preceding 12 Months: 6500. Actual No. Copies of Single Issue Published Nearest to Filing Date: 6500. B. Paid and/or Requested Circulation — (1.) Paid/Requested Outside-County Mail Subscriptions Stated on Form 3541. (Include advertiser’s proof and exchange copies): Average No. Copies Each Issue During Preceding 12 Months: 211. Actual No. Copies of Single Issue Published Nearest to Filing Date: 199. (2.) Paid/Requested In-County Mail Subscriptions. (Include advertiser’s proof and exchange copies): Average No. Copies Each Issue During Preceding 12 Months: 5122. Actual No. Copies of Single Issue Published Nearest to Filing Date: 5110. (3.) Sales Through Dealers and Carriers, Street Vendors and Counter Sales, and Other Non-USPS Paid Distribution: Average No. Copies Each Issue During Preceding 12 Months: 0. Actual No. Copies of Single Issue Published Nearest to Filing Date: 0. (4.) Other Classes Mailed Through the USPS: Average No. Copies Each Issue During Preceding 12 Months: 0. Actual No. Copies of Single Issue Published Nearest to Filing Date: 0. C. Total Paid and/or Requested Circula-tion [Sum of 15b(1), (2), (3), & (4)] — Average No. Copies Each Issue During Preceding 12 Months: 5333. Actual No. Copies of Single Issue Published Nearest to Filing Date: 5309. D. Free Distribution by Mail (Samples, Complimentary and Other Free) — (1) Outside-County as Stated on Form 3541: Average No. Copies Each Issue During Preceding 12 Months: 122. Actual No. Copies of Single Issue Published Nearest to Filing Date: 110. (2) In-County as Stated on Form 3541: Average No. Copies Each Issue During Preceding 12 Months: 424. Actual No. Copies of Single Issue Published Nearest to Filing Date: 412. (3) Other Classes Mailed Through the USPS — Average No. Copies Each Issue During Preceding 12 Months: 0. Actual No. Copies of Single Issue Published Nearest to Filing Date: 0. E. Free Distribution Outside the Mail (Carriers or Other Means) — Average No. Copies Each Issue During Preceding 12 Months: 403. Actual No. Copies of Single Issue Published Nearest to Filing Date: 386. F. Total Free Distribution (Sum of 15d and 15e) — Average No. Copies Each Issue During Preceding 12 Months: 949. Actual No. Copies of Single Issue Published Nearest to Filing Date: 908. G. Total Distribution (Sum of 15c and 15f) — Average No. Copies Each Issue During Preceding 12 Months: 6282. Actual No. Copies of Single Issue Published Nearest to Filing Date: 6217. H. Copies Not Distributed: Average No. Copies Each Issue During Preceding 12 Months: 218. Actual No. Copies of Single Issue Published Nearest to Filing Date: 283. I. Total (Sum of 15g and h) — Average No. Copies Each Issue During Preceding 12 Months: 6500. Actual No. Copies of Single Issue Published Nearest to Filing Date: 6500. Percent Paid and/or Requested Circulation (15c/15g x 100) — Average No. Copies Each Issue During Preceding 12 Months: 85%. Actual No. Copies of Single Issue Published Nearest to Filing Date: 85%. 16. Publication of Statement of Ownership: Publication required. Will be printed in the November 2013 issue of this publication. 17. Signature and Title of Editor, Publisher, Business Manager, or Owner — Chelsea Nelson, Communications Director, 9/24/13. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on this form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including multiple damages and civil penalties).

“freestone” or detached from the flesh, meaning their flavor is a little drier yet concentrated.

A few favorite Asian varieties include the yellow-skinned Shiro and red-skinned and yellow-fleshed Beauty, while freestone lovers can stick with the quick-ripening Italian favorite Stanley or prolific and pink English treasure, Victoria.

For cherry lovers, it is helpful to select a variety impervious to cracking—a common plight in our wet climate. Fans of deep black Bing should opt instead for Lapins, a crack-resistant twin. An appropriately named red variety, Stella, is a delicious and split-free option.

On the fuzzy side of the spectrum, Frost has a reputation as the only peach that reliably produces in our area. But while it’s resistant to the dreaded peach leaf curl, it still requires a heavy pruning to produce fruit. Less devoted peach lovers might consider leaving the work to Eastern Washington.


november 2013BODY | MIND

Health and wellness tips from Bellevue Club managers and Overlake Hospital Medical Center staff.

Eating a large breakfast and smaller dinner can help you lose both weight and inches, according to a new study. Although the food eaten was identical, the study showed that large-breakfast eaters lost 17.8 pounds and 3 inches off their waist, whereas large-dinner eaters only lost 7.3 pounds and 1.4 inches off their waist!

—Laurelee Misseghers, BC Registered Dietitian

MOST I M PORTANT M EAL

TH I N KI NG SPACE

FIGHT THE

FLUBetween 135 million and 139 million doses of flu vaccine are being produced for the 2013-2014 flu season. The Centers for Dis-ease Control and Prevention recommends everyone six months and older get vacci-nated. Flu shots are readily available at your doctor’s office, public health clinics and many pharmacies. It takes about two weeks after vaccination for your body to be pro-tected against the flu. To reduce the spread of colds and other infections, remember to wash your hands frequently, cover your mouth when you cough and stay home when you are sick.

If you find that your mind revs up as your body tries to slow down before bed, keep a notebook and pen nearby. Many people are plagued with restless thoughts about future engage-ments and current stressors when they try to sleep, so try taking five minutes before bed and writing these thoughts down on paper. You may feel peace once you know the items won’t be forgotten, and you’ll definitely feel more rested the next morning after enjoying an uninterrupted night.

—Kaarin Keil, Membership Director

PR EVE NT AN D CONTROLAmerican Diabetes Month is the perfect time to raise awareness of diabetes prevention and control. More than 25 million people in the United States are living with diabetes. You can do a lot to lower your diabetes risk by eating healthy, watching your weight, being active and controlling your blood pressure and cho-lesterol. Overlake’s Diabetes Education Services offers one-on-one education to help you learn practical skills to manage your diabetes. To schedule an appointment, call 425.688.5700 and press 5 when prompted.

—Overlake Hospital Medical Center

ShopNorthrup.comYour destination for unique

home furnishings and interior design

11555 Northup WayBellevue, WA 98004

425-285-0570schoenfeldinteriors.com

13013 NE 20thBellevue, WA 98005

425-885-1816pande-cameron.com

1950 130th Avenue NEBellevue, WA 98005

425-688-1078maisondefrance.com

Fine Oriental Rugsest. 1996

®

ShopNorthrup.comYour destination for unique

home furnishings and interior design

11555 Northup WayBellevue, WA 98004

425-285-0570schoenfeldinteriors.com

13013 NE 20thBellevue, WA 98005

425-885-1816pande-cameron.com

1950 130th Avenue NEBellevue, WA 98005

425-688-1078maisondefrance.com

Fine Oriental Rugsest. 1996

®


S P E C I A L A D V E R T I S I N G S E C T I O N

2 0 1 3H O L I D A Y

G I F T G U I D E


Make this year’s holiday shopping easy as pecan pie. Browse the best gift ideas the Eastside has to offer, and find the perfect presents for your loved ones, whether they are outdoor enthusiasts,

art collectors, wine lovers or fervent foodies.


S P E C I A L A D V E R T I S I N G S E C T I O N

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november 2013F-STOP


who’s who1. Chrissy Avery & Tara Darrow, champions

2. Susan Furst, Mistie Anderson & Amy Cooley(BC), Jamie Bland (BC), champions 3. Gary Jones & Ron Werth (BC), champions

4. Eugenia Salvo, champion & Joanna Stewart (BC)

5. Daniel Avery, champion & Mike Costello 6. Gregg Skaggs, Hunter Liggett, champions

& Grant Nibley, Greg Chin (BC) 7. Keith Vernon, Erin Vernon,

Gina Wackerbarth, Alex Chen (BC) 8. Michael Han (BC), champion

& Jeff Chaney (BC) 9. Melinda Eley (BC), champion

& Sun Chaney (BC) 10. Anne Glenny & Robb Glenny

2.

5.

1.

4.

3.

6.

7.

10.9.8.

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november 2013F-STOP


who’s who1. Chrissy Avery & Tara Darrow, champions

2. Susan Furst, Mistie Anderson & Amy Cooley(BC), Jamie Bland (BC), champions 3. Gary Jones & Ron Werth (BC), champions

4. Eugenia Salvo, champion & Joanna Stewart (BC)

5. Daniel Avery, champion & Mike Costello 6. Gregg Skaggs, Hunter Liggett, champions

& Grant Nibley, Greg Chin (BC) 7. Keith Vernon, Erin Vernon,

Gina Wackerbarth, Alex Chen (BC) 8. Michael Han (BC), champion

& Jeff Chaney (BC) 9. Melinda Eley (BC), champion

& Sun Chaney (BC) 10. Anne Glenny & Robb Glenny

2.

5.

1.

4.

3.

6.

7.

10.9.8.

Bus, et estiore perumquas quam autae as ut volestibus alis estotatempos sin cullandissi ipsanim posant.

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november 2013F-STOP

48 | november 2013 reflections photography by michael matti

On September 15, Bellevue Club members joined in a day of fun at the annual Member Appreciation Day and Wellness Fair.

RPM Mortgage, Inc. WA Consumer Loan Company License #CL-9472, Regulated by the Dept. of Financial Institutions.

Troy ChambersBranch Manager

[email protected]: 425.418.5103

NMLS # 116342, WA MLO #116342

Dirk NevelleBranch Manager


NMLS # 114708, WA MLO #114708

601 108th Avenue NE, 19th Floor, Bellevue, WA 98004

Creating a new legacy in the NorthwestRPM Mortgage is dedicated to going above and beyond your expectations. We will work hard to make all of your real estate goals a reality. With loan programs for every financial situation, our professional and highly experienced team will be able to make the loan process as seamless as possible. Our team is excited to be staying in the Bellevue community and look forward to serving you and your mortgage needs.

Visit or call us today to start the loan process! Your real estate goals are now within reach!

play hard.work hard.

bellevue club july 2013 | 49RPM Mortgage, Inc. WA Consumer Loan Company License #CL-9472, Regulated by the Dept. of Financial Institutions.

Troy ChambersBranch Manager


NMLS # 116342, WA MLO #116342

Dirk NevelleBranch Manager


NMLS # 114708, WA MLO #114708

601 108th Avenue NE, 19th Floor, Bellevue, WA 98004

Creating a new legacy in the NorthwestRPM Mortgage is dedicated to going above and beyond your expectations. We will work hard to make all of your real estate goals a reality. With loan programs for every financial situation, our professional and highly experienced team will be able to make the loan process as seamless as possible. Our team is excited to be staying in the Bellevue community and look forward to serving you and your mortgage needs.

Visit or call us today to start the loan process! Your real estate goals are now within reach!

play hard.work hard.

november 2013F-STOP


What’s in Store?It’s about Time!Dear Friends,

I’m a bit of a Watch Nut.

are so much more than a

mark milestones and celebrate life’s journey.

When I was 13, I received my coolest watch. It was a Pulsar that lit up red when you hit

Odyssey wore that watch! It was so futuristic in 1975. I still have it.

Later, when I graduated from the UW, my

added a special, sentimental engraving on the backside. I wear that watch with a sense of pride and accomplishment, and much gratitude toward my parents.

Timepieces become treasured heirlooms. When my grandfather passed away, he left me his Patek Phillipe. He was also a jeweler as had been his father and grandfather. When I wear it, I think of him.

My passion for watches and the journey they represent is something I want to share with you.

Every year at Goldfarb’s we host a “Watch Friday, November

8th and Saturday, November 9th. We

incentives that make our Watch Fair the “time” to put a new watch on your wrist. Or the wrist of someone you love!

We invite you to our Watch Fair, and look forward to welcoming you to our beautiful boutique in Bellevue.

Warmly,

Steven B. GoldfarbPresident, Goldfarb Jewelers

What’s in Store?

in space, Scott Carpenter, had a Breitling on his

sexy model will send HER over

the moon!

watchmaking for her, Jaeger LeCoultre’s

Rendezvous!(Other colors available).

Panerai watches we’re designed for

the Italian Navy and underwater

missions. But they are AWESOME above water. And very stylish too!

Tudor is the sister company to Rolex

and shares its reputation for

rugged reliability.

Blue is any watch nut's dream!

Reverso was designed to withstand the rough conditions on the polo grounds. So if you need a gift for Prince William….or someone else with great taste, here's your watch!

Art Deco elegance from Frederique Constant!

Like us on Facebook 305 Bellevue Way NE , Bellevue WA 98004

425.454.9393www.agjeweler.com

Freelancer in steel with rose gold accents. High end watch making with very attractive pricing.

Come visit Ellie! Tricks performed between naps

SPECIAL EVENT:

Watch Fair! November 8th & 9th

Steven B. Goldfarb

Members enjoyed good food, fine wine, and lots of activities, including an inflatable obstacle course and climbing wall.

photography by michael matti

bellevue club july 2013 | 51

What’s in Store?It’s about Time!Dear Friends,

I’m a bit of a Watch Nut.

are so much more than a

mark milestones and celebrate life’s journey.

When I was 13, I received my coolest watch. It was a Pulsar that lit up red when you hit

Odyssey wore that watch! It was so futuristic in 1975. I still have it.

Later, when I graduated from the UW, my

added a special, sentimental engraving on the backside. I wear that watch with a sense of pride and accomplishment, and much gratitude toward my parents.

Timepieces become treasured heirlooms. When my grandfather passed away, he left me his Patek Phillipe. He was also a jeweler as had been his father and grandfather. When I wear it, I think of him.

My passion for watches and the journey they represent is something I want to share with you.

Every year at Goldfarb’s we host a “Watch Friday, November

8th and Saturday, November 9th. We

incentives that make our Watch Fair the “time” to put a new watch on your wrist. Or the wrist of someone you love!

We invite you to our Watch Fair, and look forward to welcoming you to our beautiful boutique in Bellevue.

Warmly,

Steven B. GoldfarbPresident, Goldfarb Jewelers

What’s in Store?

in space, Scott Carpenter, had a Breitling on his

sexy model will send HER over

the moon!

watchmaking for her, Jaeger LeCoultre’s

Rendezvous!(Other colors available).

Panerai watches we’re designed for

the Italian Navy and underwater

missions. But they are AWESOME above water. And very stylish too!

Tudor is the sister company to Rolex

and shares its reputation for

rugged reliability.

Blue is any watch nut's dream!

Reverso was designed to withstand the rough conditions on the polo grounds. So if you need a gift for Prince William….or someone else with great taste, here's your watch!

Art Deco elegance from Frederique Constant!

Like us on Facebook 305 Bellevue Way NE , Bellevue WA 98004

425.454.9393www.agjeweler.com

Freelancer in steel with rose gold accents. High end watch making with very attractive pricing.

Come visit Ellie! Tricks performed between naps

SPECIAL EVENT:

Watch Fair! November 8th & 9th

Steven B. Goldfarb

THE

S E R V I C EASSISTANCE FOR SENIORS & OTHER ADULTS

ASSISTANCE FOR SENIORS & OTHER ADULTS

Curt MaierBusiness BrokerMurphy Business Northwest, Inc.www.murphybusiness.com/[email protected](425) 679-6627

Bellevue Club Member

B U S I N E S S B R O K E R A G E

abella dental “SSaSty Sy DSsign”

DAVID A. KNOPF, DDSSSSSSSSS SSSS SSSSSS

FSSS-SSSSicS GSnSSaS & SosSStic DSntistSy, IncSSding SingSS Visit SSowns.

300 110th ASS NE, SSitS 1- 01 in Downtown SSSSSSSS. . abelladental.com425.709.2468

D E N T I S T R Y – G E N E R A L & C O S M E T I C

Invested in Students. Intentional in Outcome.

VisitBearCreek.orgPreschool - Grade 12 |

E D U C A T I O N

Your Fine Art Dealer on the Eastside

On the Courtyard of the Hyatt Hotel

www.ArtInBellevue.com ∙ 425.283.0461

West Coast Custom Clubs

Sam RobertsonOwner / Master Craftsman

When You’re Ready To Get Serious About Your Game

12121 Northup Way Suite 105 Bellevue, WA 98005 Shop: 425.765.5064 Fax: 425.999.4844

www.westcoastcustomclubs.com

Lisa PimHome Lending Branch Manager & Loan OfficerNMLS #[email protected]

BELLEVUE

206-295-2860 00000000000000000000000000000000 0000 0000000

Bobbi Moody 0000yyy0 y00y00000yyy

BETSY WEYER 425-440-1480 [email protected] Windermere Real Estate/East Inc. | Eastside Realtor since 1992

F I N E A R T D E A L E R

G O L F – C U S T O M C L U B S

H O M E L E N D I N G

H O M E L O A N S

H O M E S – R E S I D E N T I A L R E A L E S T A T E

N E T W O R K

Retail Management ConsultingSystems Integration & Technology

www.streamline-na.com(415) 531- 0793

Bowman Design, LLCKay Bowman

create - enhance - experience

Staging homes for a healthy and successful life

206.850.8190 kaybowmandesigns@msn

J. HILBURNNNNNN NNNNNNNN

RACHAEL POD OLSKYIndependent Style Consultant

[email protected] 425-208-9292

WWW.RACHAELPODOLSKY.JHILBURN.COM

VernonPublications

Celebrating over 30 years in partnership with The Bellevue Club

Publications | Directories | GuidesWeb Development

Vernon Publications, LLC425.488.3211

www.vernonpublications.com

Wallace Properties congratulates Courtney Skony on herpromotion to Property & Development Manager!

Wallace Properties, Inc. | 330 112th Avenue NE, Suite 200, Bellevuewww.wallaceproperties.com | 425-455-9976

INVESTMENT/DEVELOPMENT . BROKERAGE . PROPERTY MANAGEMENT

I N T E R I O R D E S I G N / F E N G S H U I

M E N ’ S C U S T O M C L O T H I N G

M O V I N G & S T O R A G E S E R V I C E S

P U B L I S H I N G

R E A L E S T A T E – C O M M E R C I A L

www.palacerug.com . (425) 454-7879

20 years of expertise, specializing in:Cleaning, Repair, Restoration, Padding, & Appraisal

Palace Rug GalleryBellevue: 10644 NE 8th Street

Retail Management Consulting, Systems Integration & Technologywww.streamline-na.com 415.531.0793

R U G C L E A N I N G

S Y S T E M S I N T E G R A T I O N & T E C H N O L O G Y

T I M E S H A R E R E S A L E

A D V E R T I S E R S P O T L I G H T

E v E r g r E E n g a v E k a l . c o m // B E l l E v u E - P o r t l a n d - B a y a r E a

you made the money. now, shouldn’t you have the strategies

to protect it?

a Private Wealth management company


DAVE’S PAINTING, INC. 25 years East-side custom painting. Pressure washing driveways and patios. Free estimates. Owner present at all jobs. 425.747.2543.

RIGHT HAND WOMAN Personal as-sistant for busy professionals and seniors. Home management, shopping, meal prepara-tion, errands, chauffer, party planning. Make your life a little easier; call today 425.315.2706. [email protected].

CANNON BEACH (ARCH CAPE). Ex-quisite oceanfront. Elegant and romantic 3 bedroom, 3 bathroom, all new interiors with sweeping 180-degree views, stone fireplace, cherry, stainless, ceramic and quartz, with hardwoods, vaulted ceilings, DSL and hot tub. N o s m o k i n g / p e t s . We e k l y m i n i m u m . 503.803.0370 or [email protected].

FOUR SEASONS VILLA, KONA, HA-WAII. 3 bedroom, 3 bathroom villa at Huala-lai Four Seasons. Ocean view, exquisitely fur-nished. All resort amenities included. Sandy, 2 0 6 . 8 5 1 . 4 8 1 0 . w w w . h u a l a l a i f o u r seasons.com.

V A C A T I O N R E N T A L S S E R V I C E S

NOVEMBER 2013 Upcoming Events

Recreation

KIDS’ CAMPM-Sa, 9:30 a.m.-Noon ➼ $15/day FAMILY GYM NIGHTNov. 1 & 22, 5:30-8 p.m. ➼ FREE WALTZ DANCE WORKSHOPM, Nov. 4, 7:15-9:15 p.m. ➼ $30 FLOAT-IN MOVIE NIGHTNov. 8, 7 p.m. ➼ FREE

VETERAN’S DAY ALL-SPORTS CAMPNov. 11, 9:30 a.m.-2 p.m. ➼ $40

KIDS’ NIGHT OUT: SOCK HOPNov. 15, 6-9 p.m.. ➼ $33Put on those blue suede shoes and get ready to rock around the clock.

C L A S S I F I E D S

KAUAI, POIPU BEACH, KIAHUNA PLANTATION. 1 bedroom deluxe condo. Ocean/ lagoon/garden view. $210/night. 425.643.1805, ext. 14. www.kiahunapoipuco-ndo.com.KIHEI, MAUI. Beach front 2 bedroom, 2 bathroom condominium. Ground level. Steps out to 4 mile sandy beach. Maalaea Surf Resort. 425.463.5437.

PARIS. Chic 2-bedroom, 2-bath apartment in 7th Arrondissement. Walk to Seine and Eiffel Tower. 206.328.0897.

To place a classified ad call 688.3162, email [email protected] or visit www.bcreflections.com/classifieds *Classifieds deadline is the first of the month prior.

Mingle

CLASS: THE GREAT WAKE-UP CALLNov. 7, 8-9 p.m. ➼ $5

HOLIDAY BAZAARNov. 9, 9 a.m.-5 p.m. ➼ FREE

DIGITAL PHOTOGRAPHY CLASS: FAMILY PHOTOS AND PHOTO GIFTSNov. 12, 6-9 p.m. ➼ $45

COMEDY NIGHTNov. 15, 8-10 p.m. ➼ $22

TRIVIA NIGHT IN COSMOSNov. 26, 7-8:30 p.m. ➼ FREE

Taste

NOV. BIRTHDAY MONTH IN POLARISBegins Friday, Nov. 1

PRIME RIB SATURDAYS IN POLARISSaturdays 5:30-10 p.m. ➼ $24.50

Tennis

DAY AFTER THANKSGIVING DRILLNov. 29, 10:30 a.m.-1 p.m. ➼ $60

Fitness

THANKSGIVING DAY: SPECIAL GPX SCHEDULENov. 28

E v E r g r E E n g a v E k a l . c o m // B E l l E v u E - P o r t l a n d - B a y a r E a

you made the money. now, shouldn’t you have the strategies

to protect it?

a Private Wealth management company

To place a classified ad call 688.3162, email [email protected] or visit www.bcreflections.com/classifieds *Classifieds deadline is the first of the month prior.

The SERVICE NETWORK is almost here!

RESERVE YOUR SPACE BY NOVEMBER 29THAND PUT YOUR BUSINESS CENTERSTAGE

www.BCref lections.com

Eric Nienaber 425.445.6800Sue Nienaber 425.455.9881

Advertise in REFLECTIONS.

The stage is yours.

Recreation

FREE! ROUND-ROBIN SQUASH Thursdays, 6 p.m.

PRIVATE DANCE LESSONS (all ages)

PRIVATE BASKETBALL LESSONS (6+)

KARATE CLUB (7+)

MUSIC LESSONS (9+)

KIDS’ NIGHT OUT (3-10)

RACQUETBALL & SQUASH LADDERSTo receive your invite, email [email protected].

FALL SESSION CLASSES, CAMPS & PROGRAMS For full information, visit www.bellevueclub.com/youth.

Ongoing EventsFor full lists of adult classes and events, pick up the latest copy of the Bellevue Club Connector

or visit www.bellevue club.com/fitness

/BCconnector.pdf.

Aquatics

FREE! INFLATABLE OBSTACLE COURSE, Saturdays, 6:30-8 p.m., and Water Runner, Sundays, 5-6:30 p.m.

FALL SESSION BLUE WHALES AND GROUP SWIM LESSONS For full information, visit www.bellevueclub.com/youth.

PRIVATE SWIM LESSONS

MASTERS/ADULT FITNESS SWIMMING M-F noon-1 p.m.; T/Th 5:45-7 a.m. or 9-10 a.m.; F 5:45-7 a.m.; Sa 7-8:30 a.m.

For information and reservations for any Aquatics program, call 425.688.3223.

Tennis

ADULT GROUP LESSONS

JUNIOR GROUP LESSONS

MIXED DOUBLES NIGHT

LADIES’ FLIGHTS

MEN’S NIGHT

LADIES’ NIGHT

JUNIOR TENNIS TEAM

JUNIOR USTA PROGRAM

Fitness

See a Group Personal Training or GPX schedule (available at the Athletic Services Desk) for a full list of classes.

Taste

HALF-PRICE WINE NIGHT IN POLARISTuesdays

WINE FLIGHT NIGHT IN POLARISFridays, 5:30-8:30 p.m.Discover new wines in Polaris. Choose from any three reds ➼ 2-ounce pours for $15 or any three whites ➼ 2-ounce pours for $10

COSMOS HAPPY HOURMonday-Friday, 3:30-6:30 p.m. and 10 p.m.-close. Saturday & Sunday, open-close

HAT TRICK SPECIAL IN SPLASHDaily, 11 a.m.-close Three small plates ➼ $20

SUNDAY FAMILY FUN NIGHTSundays, 4-9 p.m.Half-price wine and beer by the glass, half-price kids’ meal when eating with a parent.

OPTIMUS PRIME IN SPLASHThursdays, 5 p.m. until gone Slow-roasted prime rib (9 ounces) ➼ $24There’s even a smaller petite cut for the kiddos, ➼ $10


7 ways to taste the city

IN CELEBRATION OF OUR FOOD ISSUE, HERE ARE OUR TOP PICKS FOR TOURING THE CITY’S CULINARY SCENE.


november 2013EDITOR’S PICKS

Elevate your game at a playground stunningly perched on top of it all. Above deadlines. Above the blahs. Above playing it safe. This is Snoqualmie Casino. Welcome to an elevation where dull cannot exist.

SEATTLE’S CLOSEST CASINO | I-90 E. EXIT 27 | SNOCASINO.COM

SAVOR SEATTLE Take one of Savor Seattle’s five pink umbrella tours and nibble your way around places like Pike Place Market or Capitol Hill. They also have gourmet and chocolate indulgence-themed options. savorseattletours.com

SEATTLE FOOD TOURS With a tagline of “local flavor” these expert guides take you through Pike Place Market, Belltown restaurants or Capitol Hill, with the last two requiring guests be at least 21 years of age. seattlefoodtours.com

EVERGREEN ESCAPES During the Woodinville Wine Trail Experience, tasters visit three wineries and also nibble on local meats and cheeses. evergreenescapes.com

SEATTLE BITES For those with a bigger appetite, this tour offers fare at eight to nine Pike Place Market stops, and it’s currently TripAdvisor’s No. 1 tour. seattlebitesfood-tours.com

WHITE MOUSTACHE URBAN ADVENTURE CO. If you prefer your food on wheels, this unique tour drives guests to various stops based on themes, and orders up full-size portions. The perks of riding versus walking are that you eat on the go, which allows more time for more food. whitemoustache.com

FOOD TRUCKS They’re on the Eastside, too! Whether you’re in Bellevue, Redmond, Issaquah, Bothell, Kirkland or Renton, a truck is driving your way. With new schedules every week, you have the opportunity to taste a whole fleet. seattlefoodtruck.com

BUILD YOUR OWN There are plenty of fine places to feast on the Eastside. Create you own list of stops (be sure to include one of the Club’s three eateries!) and split dishes with friends … to save room for more, of course.

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Elevate your game at a playground stunningly perched on top of it all. Above deadlines. Above the blahs. Above playing it safe. This is Snoqualmie Casino. Welcome to an elevation where dull cannot exist.

SEATTLE’S CLOSEST CASINO | I-90 E. EXIT 27 | SNOCASINO.COM

YOUR COMMUNITY MAGAZINE

BELLEVUE CLUB

NOVEMBER 2013

How science and food meet to create the perfect dinner

THE MODERNIST FOODMOVEMENT

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is armed with stylish socks and a mission to cover the city

TONYBACON

OF THE TOWNOF THE TOWN

Documents

Reflections: November 2013