Reflections: November 2014

BELLEVUE CLUB HOTEL BELLEVUE

NOVEMBER 2014

blu steel

24

Inside the fine art of forging cookware

HAND MADE

House of diamonds

34

Meet the Raine family,

a local diamond

dynasty

THE

ISSUE

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4 | november 2014 reflections

INSIDE

08 Up-front10 Calendar12 Newsfeed

14 Employee Q&A48 Body | Mind56 F-Stop

60 Classifieds66 Heard in the Halls

Departments

24 42 40

THANKSGIVING TO GOThis year’s packages and pricing information for the popular holiday tradition.

TAKING FASHION TO THE STREETSExplore Seattle’s fleet of fashion trucks and tents.

BOTTLE TALKMaster distiller Marc Bernhard explains why he went back centuries to get the recipes for his spirits.

ETSY MADE EASYThree local veteran Etsy vendors share their wisdom.

DESIGNER ON FIRETaking inspiration from around the world, Elizabeth Rung designs the hottest jewelry around.

2014 HOLIDAY GIFT GUIDEMake this year’s shopping easy as huckleberry pie.

161822304650

november 2014

BLU STEEL Inside the fine art of forging cookware.

HOUSE OF DIAMONDSMeet the Raine family, a local diamond dynasty.

HIT THE HAYGet your hands dirty during your next vacation.

34

n a world filled with mass-produced goods, it’s nice to be reminded of the charm of handmade objects. I was recently reminded of this when I decided to make my own coffee table.

Like all stories about DIY home projects these days, mine started with Pinterest, where I saw

photo after photo of rugged coffee tables, side tables and bed frames made of upcycled wooden palates. The concept seemed easy enough: locate two used palates, sand them, stain them dark brown and attach four caster wheels to the bottom. Hundreds of artists have created all kinds of unique pieces of palate furniture, so although the only tool I owned at the time was a screwdriver, I thought surely I could do the same. No problem. The trouble started immediately. Loading and unloading the palates that I hastily forced into the backseat of my small car was painful (for both me and the upholstery); sanding the large pieces of wood resulted in a significant amount of blood (due to a sharp splinter that went under my fingernail); and staining the pieces produced a foggy headache so bad I had to evacuate (my deck is far too small for airing out such things). After all that I also realized I had no idea how to actu-ally attach the two palates. So I went to the hardware store looking for screws and hopefully some advice. After buying my first power drill, a wrench and 16 screws, I left cursing Pinter-est and wishing I had just spent the money on getting a nice table, no assembly required, delivered to my doorstep. Nonetheless I got home, figured out how to work my new power tool and painstakingly secured the screws. When all was said and done, despite the blood and property damage—or maybe because of them—I’m proud of how the table turned out. Because I made it with my two hands, and because I learned many valuable lessons along the way (mainly that I shouldn’t give up writing to pursue furniture design), it’s perhaps the thing in my apartment with the most character and charm. To read stories of much more successful craftsmen, be sure to check out “House of Diamonds” on page 34, “Etsy Made Easy” on page 30, and “Blu Steel” on page 24.

EDITOR’S LETTERMANAGEMENT STAFFPresident S. W. ThurstonMember Liaison Beth CurtisExecutive Chef Chris PetersonCatering 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 Wallis Financial Manager Jeff OhlstromOperations Controller Gina AbadiaCommunications Director Chelsea NelsonMembership Director Lisa SeibertHuman Resources Director Donna Gray

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 31 ISSUE 6 www.BCreflections.com

publisher Chelsea Nelson | 425.688.3161

editorLauren Hunsberger | 425.688.3162

art directorBonnie Tankovich | 425.688.3194

advertisingSue and Eric Nienaber | 425.455.9881

display advertisingTo receive a rate card and media kit, please call 425.455.9881 or visit www.bcreflections.com

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 2014 by Bellevue Club. All rights reserved. Reproduction in whole or in part without express written permission is prohibited. Publication number 715390. Periodicals postage paid @ Bellevue, WA, and additional offices. Editorial, Advertis-ing and Circulation Office: P.O. Box 90020, Bellevue, WA 98009 (mailing address); 11200 S.E. 6th, Bellevue, WA 98004 (street address); telephone 425.455.1616. Produced by Vernon Publications, LLC, 12437 N.E. 173rd Place, Second Floor, Woodinville, WA 98072. POSTMASTER send address changes to BELLEVUE CLUB REFLECTIONS, 11200 S.E. Sixth St., Bellevue, WA 98004.

assembly REQUIRED

Lauren Hunsberger, Editor


november 2014

I

01_NOV14_UpFront.indd 6 10/16/14 10:14 AM

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Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.®

Equal Housing Opportunity.

We at Berkshire Hathaway HomeServices are grateful to those of you

who sought our counsel and advice, referred friends and family to us, and those who employed us

to handle your real estate transaction. Best wishes to you and yours.

BERKSHIRE HATHAWAYHomeServices

Northwest Real Estate425.453.9100

[email protected]/TeamBellevue • TeamBellevue.com

THANK YOU!

s a chef, each new season is like a new beginning. New vegetables and herbs become available, new flavors take center stage and even new methods of preparing food suit the time of year. As we get into the thick of fall and winter, this time of year is no differ-

ent, and as Bellevue Club’s Executive Chef, I’m looking forward to bringing many fresh, exciting dishes to you as the weather turns cold and the skies turn gray.

But when I really think about it, this whole year has been a new beginning for me. After 16 years in the industry, I joined the culinary team here in March, and what that’s meant for me is a new staff with over 35 chefs and support staff for the Club’s multiple culinary outlets. It’s also meant a new cus-tomer base, a new environment in which to utilize my experience and expertise, and a new approach to food preparation and presentation.

What I hope that means for you, our members, is that you have and will con-tinue to experience some new things at the Club’s restaurants as well. For starters, we’ve begun experimenting with new menus, complete with a new look. We’ve also been working hard to come up with new events, dinners and ideas to help you enjoy a unique dining experience. You also have a new person to which you can voice your excitement, concerns or ideas. And finally, I am also thrilled to announce that a new look for both the Atrium and Luna is in the works.

But with all these new ventures going on, we’ve also made sure to retain some of the important, time-honored traditions that take place during this time of year. We will be offering our Thanksgiving To Go menu (see page 16 for details) again this year as well as the sit-down dinner option. So whether you are hungry for something new this November, or in need of a little tradition, I invite you to come and be our guest.

Bon appétit,

UP-FRONT

Chris Peterson, Executive Chef


november 2014

A

CONTRIBUTORS

K AT I E V I NC E N TKatie Vincent is a Seattle-based freelance writer speciali zing in outdoor living, wellness, travel and sustainable

gardening. READ K ATIE’S WORK IN

“ETSY MADE EASY” [PAGE 30].

H ALEY S H A PLEYWhen she’s not on the road, Haley S haple y writes a b o u t t r a v e l , health and more from her home in Seattle.

SEE HALEY’S WORK IN “HIT THE HAY”

[PAGE 40].

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-

di ngs . S E E M I C H A E L ’ S W O R K I N

“TAKING FASHION TO THE STREETS”

[PAGE 18].

M AT T OW E N SMatt Owens is a local photogra-pher who enjoys traveling and din-ing with his wife and new baby. He regularly enjoys

shooting everything from Bourbon to brides to brisket. SEE MATT’S WORK IN

“HOUSE OF DIAMONDS” [PAGE 34].

New Season, New Beginning

Follow us on Facebook!(425) 576-9200www.LochwoodLozier.com

RECREATION AQUATICS MEMBER EVENTS FITNESS TENNIS 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

Hydroplane and Raceboat Museum’s 5th Annual Wine Tasting and Fundraiser, November 8, 7–10 p.m. View the stunning collection of award-winning hydroplanes while sampling the region’s best wines. ➸ For more information, visit thunderboats.ning.com/events.

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

CALENDARbellevue club

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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

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SUN MON TUES WED THU FRI SAT

NOVEMBER 2014

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY


07B12 Shot Happy Hour

Family Gym Night

01Thinking Your Way Into a Thinner Body Workshop

08Holiday Bazaar

15Sugar & Spice & Everything Healthy

14Family Float-In Game Night

21B12 Shot Happy Hour

Kids’ Night Out: Carnival

10Waltz Dance Workshop

Veteran’s Day Break All-Sports Camp

11Pain-Free Neck and Shoulders Workshop

18Private Swim Lesson & Blue Whales Registration

28Family Inflatable Day

Family Gym Night

27Thanksgiving DaySpecial GPX ScheduleHoliday Hours

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NEWSFEEDbellevue club

of NOTE

Master of the Long CourseLong Course Nationals were held this August at the University of Maryland. Bellevue Club master swimmer Toni LeClercq took top honors:

First Place: 200-meter individual medleyFourth Place: 100-meter breast strokeThird Place: 50-meter breast strokeThird Place: 50-meter freestyleSecond Place: 100-meter butterfly

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

Publication Title: BELLEVUE CLUB REFLECTIONS. 2. Publication No.: 715390. 3. Date of Filing: 9/29/14. 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 As-sociates (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 REFLEC-TIONS. 14. Issue Date for Circulation Data Below: October 2014. 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: 190. 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: 5172. Actual No. Copies of Single Issue Published Nearest to Filing Date: 5128. (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 Circulation [Sum of 15b(1), (2), (3), & (4)] — Average No. Copies Each Issue During Preceding 12 Months: 5362. Actual No. Copies of Single Issue Published Nearest to Filing Date: 5327. 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: 107. Actual No. Copies of Single Issue Published Nearest to Filing Date: 108. (2) In-County as Stated on Form 3541: Average No. Copies Each Issue During Preceding 12 Months: 384. Actual No. Copies of Single Issue Published Nearest to Filing Date: 383. (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: 397. Actual No. Copies of Single Issue Published Nearest to Filing Date: 415. F. Total Free Distribution (Sum of 15d and 15e) — Average No. Copies Each Issue During Preceding 12 Months: 888. Actual No. Copies of Single Issue Published Nearest to Filing Date: 906. G. Total Distribution (Sum of 15c and 15f) — Average No. Copies Each Issue During Preceding 12 Months: 6250. Actual No. Copies of Single Issue Published Nearest to Filing Date: 6233. H. Copies Not Distributed: Average No. Copies Each Issue During Preceding 12 Months: 250. Actual No. Copies of Single Issue Published Nearest to Filing Date: 267. 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: 86%. Actual No. Copies of Single Issue Published Nearest to Filing Date: 82%. 16. Electronic Copy Circulation: A. Paid Electronic Copies — Average No. Copies Each Issue During Preceding 12 Months: 0. Actual No. Copies of Single Issue Published Nearest to Filing Date: 0. B. Total Paid Print Copies (Line 15c) + Paid Electronic Copies (Line 16a) — Average No. Copies Each Issue During Preceding 12 Months: 5362. Actual No. Copies of Single Issue Published Nearest to Filing Date: 5327. C. Total Print Distribution (Line 15f) + Paid Electronic Copies (Line 16a) — Average No. Copies Each Issue During Preceding 12 Months: 6250. Actual No. Copies of Single Issue Published Nearest to Filing Date: 6233. D. Percent Paid (Both Print & Electronic Copies) (16b divided by 16c x 100) — Average No. Copies Each Issue During Preceding 12 Months: 86%. Actual No. Copies of Single Issue Published Nearest to Filing Date: 82%. I certify that 50% of all my distributed copies (electronic and print) are paid above a nominal price. 17. Publication of Statement of Ownership: Publication required. Will be printed in the November 2014 issue of this publication. 17. Signature and Title of Editor, Publisher, Business Manager, or Owner — Chelsea Nelson, Communications Director, 9/29/14. 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).

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EMPLOYEE SPOTLIGHT

Chelsey Simpson

friendly caring cheerful

Membership Coordinator

november 2014

2.5 years

COMMUNITY

➼ FAVORITE PLACE I N TH E WORLD: Cannon Beach, Oregon

➼ THIS IS OUR HANDCRAFTED ISSUE, SO WHAT IS YOUR FAVORITE CRAFT?: I’m not supercrafty, but I used to make magnets to sell at my mom’s store when it was open. They were fun to make, and I made a profit too.

➼ THREE WORDS TO DESCRIBE ME:

➼ BEST MEMORY MADE AT THE CLUB: Having my picture taken with the Vince Lombardi trophy.

➼ FAVORITE BOOK: The Last Summer (of You and Me) by Ann Brashares

➼ FAVORITE MOVIE: Love Actually

➼ FAVORITE FOOD: Italian

➼ FAVORITE FICTIONAL CHARACTER: Dory from Finding Nemo

➼ WORKED AT THE BC:➼ POSITION:

➼ FAVORITE PART ABOUT MY JOB: My coworkers. We have an amazing group of people working at the Club, and they make my job fun.

➼ HOBBI E S : Reading, writing, photography and traveling

➼ SIBLINGS: One older sister who lives in California.

➼ HIDDEN TALENT: I can play the piano (but sadly not that well).

➼ AN ITEM ON MY BUCKET LIST: travel to Santorini, Greece

➼ I JUST CAN’T LIVE WITHOUT: My iPhone; it’s horribly addicting!

HOMETOWN: Ellensburg, WA


Thanksgiving TO GO PACKAGE 1: $180SERVES 12–14 • An oven-roasted free-range turkey, 16 to 18 pounds• Turkey-bacon gravy, 2 quarts• Cherry-fennel-ginger chutney, 1 quart• Apple-sage stuffing, 4 pounds• Garlic mashed potatoes, 4 pounds• Green beans, caramelized onions, 4 pounds• Roasted butternut squash, 4 pounds• Rolls with butter, 2 dozen• Pumpkin and pecan pies

PACKAGE 3: $305SERVES 12–14 • Rosemary-rubbed slow-roasted prime rib • Au jus gravy, 1 quart • Creamed horseradish, 1 quart • Garlic mashed potatoes, 4 pounds • Green beans, caramelized onions, 4 pounds • Rolls with butter, 2 dozen • Pumpkin and pecan pies

PACKAGE 2: $125SERVES 6–8 • Half an oven-roasted free-range turkey, 8 to 9 pounds• Turkey-bacon gravy, 1 quart• Cherry-fennel-ginger chutney, 1 pint• Apple-sage stuffing, 2 pounds• Garlic mashed potatoes, 2.5 pounds• Green beans, caramelized onions, 2 pounds• Roasted butternut squash, 2 pounds• Rolls with butter,1 dozen• Choice of pumpkin or pecan pie

PACKAGE 4: $180SERVES 6–8 • Rosemary-rubbed slow-roasted prime rib• Au jus gravy, 1 pint• Creamed horseradish, 1 pint• Garlic mashed potatoes, 2.5 pounds• Green beans, caramelized onions, 2 pounds• Rolls with butter, 1 dozen• Choice of pumpkin or pecan pie


TASTE november 2014

THANKSGIVING IS A HOLIDAY RIPE WITH TRADITION, AND MOST OF IT HAS TO DO WITH FOOD. HERE AT THE CLUB, WE ARE HONORED TO BE A PART OF YOUR FAMILY’S TRADITION AGAIN THIS YEAR BY OFFERING OUR POPULAR THANKSGIVING TO-GO MENU. BELOW ARE THIS SEASON’S PACKAGES AND PRICING INFORMATION.

➸ ORDERING INSTRUCTIONS

1. Starting November 1, to-go orders may be placed, changed and canceled by calling the catering coordinator at 425.688.3382. The deadline for all orders is Monday, November 24, at 3 p.m.

2. Members can pick up their to-go meals on Thanksgiving Day from 9 a.m. to noon.

3. Additional side items will be available for purchase at Luna on Thanksgiving Day.

4. Reservations for Thanksgiving dinner at the Club can be made by calling Polaris at 425.637.4608.

ADD-ONS• Au jus, $15• Cherry-fennel-ginger chutney, $16• Gravy, $16• Creamed horseradish, $15• Green beans, $24• Garlic mashed potatoes, $28• Apple-sage stuffing, $23• Butternut squash, $24• Half a prime rib, $95• Half a turkey, $55• A whole prime rib, $180• A whole turkey, $80• Pumpkin pie, $17• Pecan pie, $17

DESIGN / BUILD . MAINTENANCE . SEASONAL COLOR . HOLIDAY

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

Reflections magazine: Where did you get the idea to use this modality to sell your products?Cellar Door Mercantile: When we first had the idea to open Cellar Door Mercantile in 2009, our original conception included a brick-and-mortar retail store. But as we worked on our business plan, we realized we didn’t have the capital, resources or experi-ence to be successful. We also knew that an online-only store would be a challenge; we knew we needed to get our items in front of people to make the biggest splash.

So we took a step back and considered our op-tions. We’ve been fans of the Fremont Sunday Market for years; when Adam lived in Fremont, we would visit often. So w e d e c i d e d t o s t a r t small: instead of trying to fill a 2,000-square-foot storefront, we real-

ized we could easily fill a 100-square-foot tent. We also realized that this would provide the opportunity to concentrate on producing, manufacturing and featuring solely our own designs.

Thus was born the idea of the mobile mercantile—an intimate retail environment that we can take to street markets and craft/artisan fairs.

RM: What made you go the handmade route versus mass-producing T-shirts?CDM: Again, this has a lot to do with the scale at which we operate. We are both art-ists and enjoy the hands-on experience of working directly with materials. We knew that we wanted to print the shirts and paper goods ourselves, but were constrained by the capital costs of purchasing all the equip-ment as well as by the size of our home office and studio—a 650-square-foot condo we own on First Hill.

When we first started manufacturing goods, this scale worked well. There were chal-lenges and it took a lot of trial and error, but Adam is an expert at efficiency in small spaces. Even as we’ve grown, this small-batch, hands-on approach continues to work well.

At some point, we hope to move to a larger studio, if only to make production more efficient. But I think that we will al-ways take a personal approach to the manufacture of our goods. It allows us ulti-mate control of the quality and is a source of pride to know that we’ve personally touched and inspected every item.

RM: Why do you think there is a resurgence for handmade goods these days?CDM: We think that the modern consumer is getting tired of the mindless stuff that is available at big-box stores. Not only is the quality inferior and the item disposable, but it’s not the least bit personal. Consumers are tired of having little emotional attachment to something as personal as the clothes they wear—not to mention no connection with the manufacturer.

We’ve found that people are very excited to talk to us about our designs, particu-larly if they have an attachment to or an-ecdote about the animal, pattern, or design on the shirt or poster. They build a relation-ship with us, and the item is imbued with more meaning. In talking with fellow arti-


BY NOW, EVERYONE’S HEARD OF FOOD TRUCKS, THE ROVING RESTAURANTS THAT POP UP AT VARIOUS LOCATIONS AROUND THE CITY TO DISH OUT THEIR FARE. WELL, THESE SAVVY AND STYLISH ENTREPRENEURS TOOK THAT BUSINESS MODEL AND RAN, OR RATHER ROLLED, WITH THE IDEA, CREATING SEATTLE’S OWN FLEET OF FASHION TRUCKS AND TENTS.

taking fashion to the streets

CELLAR DOOR MERCANTILE

Owners: Justin Allan & Adam Spencer

Years in business: four

november 2014STYLE

p h o t o g r a p h y b y m i c h a e l m a t t i

bellevue club november 2014 | 19

sans, we’ve found they all have similar stories. In short, we think it is because consumers want a more personal connection to the items they buy and the people who manufacture them.

RM: What’s the inspiration for the aesthetic of your products?CDM: As practicing artists, we have established personal styles that we’ve developed after years of experimenting and exploring individually. Our designs for Cellar Door are always a collaboration between the two of us, and our aesthetic is a result of smashing our two personal styles together.

One feature that remains constant in our de-signs is a sense of humor. Sometimes it is a clever visual pun, sometimes a fun turn of phrase. Humor and irreverence are important to us—there just isn’t enough of it in the design and apparel industries; people take themselves far too seriously.

RM: Where did you get your design training/talents?CDM: We both grew up as artistic, creative kids—doodling, drawing, painting. We both went to Cornish College of the Arts; Justin dropped out in 1993 and Adam graduated in 2006.

After dropping out of Cornish, Justin fiddled about on his own, concentrating on painting. He started digital design in the early 2000s, when he had a brief, flirting desire to work as a web designer. He learned digital and graphic design largely through trial and error and reading far too many Adobe software manuals.

RM: What’s in store for the future of Cellar Door Mercantile?CDM: We hope to open a brick-and-mortar storefront within the next three to five years—a space that will feature handcrafted and artisan-made goods, a gallery space for emerging artists and a print studio. Until that day, we will con-tinue to produce great designs, grow our whole-sale business and find new places to bring our mobile mercantile.

RM: What are the best ways for people to shop your goods?CDM: Seattle-area folks can visit us nearly every week at the Fremont Sunday Market—we are there weekly March through December. In the summer (June–August) we can also be found at the Waterfront Arts Market, located at Waterfront Part. Fans of craft markets should keep their eyes peeled as we often make appear-ances at Urban Craft Uprising (Seattle) and Crafty Wonderland (Portland). We can also be found online at etsy.com/shop/cellardoormercantile.


Reflections magazine: Where did you get the idea to use this modality to sell your products?Rosie Itti: I wanted to start my own online boutique and have different businesses around town host my pop-ups, where I sold merchandise for specific events. After a few months, I wondered what it would be like to sell out of a truck instead. I did my research and found the American Mobile Retail Association, where I later became the Chapter Ambassador for the Pacific Northwest.

RM: What inspired you to include handmade items in your inventory?RI: My goal with Closet Space was to sell unique finds that I would wear myself. Handmade treasures inspire creativity and innovation. I am con-stantly blown away by all the handmade designers I discover.

RM: What’s the inspiration for the aesthetic of your business?RI: I’m inspired by travel, love and history. All these things are incorpo-rated into my business, from the maps that decorate the interior of my truck to my business model of being a travel-ing boutique.

RM: Where did you get your fashion/styling talent?RI: I graduated from the Fashion In-stitute of Design and Merchandising in Los Angeles and have worked in the fashion industry ever since. My experi-ence came from a broad range of wholesale work, trend forecasting, corporate selling and even working at the small boutique in my hometown, where I now have my own brick-and -mortar shop.

RM: What’s in store for the future of Closet Space?RI: I’d like to see Closet Space take over another city—whether that’s having the truck down south or opening a brick- and-mortar shop in Seattle as well. With a bigger playing field, I would be able to travel to find even more unique treasures for my customers.

RM: What are the best ways for people to shop your goods?RI: Shoppers can find my pop-up sched-ule on my website at shopclosetspace.com or visit me on the Olympic Penin-sula in Port Townsend where my brick-and-mortar shop is. But I’m also able to ship anything that customers find through my social media accounts.

CLOSET SPACE

Owners: Rosie Itti

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

I’m a bit of a Watch Nut.

machines are so much more than a fashion accessory!

life’s journey.

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

Space 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

14th and Saturday, November 15th.

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 were 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 98004425.454.9393

www.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 14th & 15th

Steven B. Goldfarb

22 | november 2014 reflections22 | november 2014 reflections

Bernhard also really loves the Monkey Gland cocktail. It f e a t u r e s a b s i n t h e i n a remarkable way:

1 ½ oz. Voyager Gin1 ½ oz. fresh orange juice1 tsp. grenadine1 tsp. simple syrup1 tsp. Pacifique AbsintheIce cubesTools: shaker, strainerGlass: cocktailMethod: Shake all ingredients in a shaker for 10 seconds and strain into a chilled glass.

BOTTLE TALK november 2014

One of Marc Bernhard’s favorite gin cocktails is the Last Word Cocktail, as re-discovered by bartender extraordinaire Murray Stenson:

3/4 oz. Voyager Gin3/4 oz. green Chartreuse3/4 oz. maraschino liqueur3/4 oz. fresh lime juiceTools: shaker, strainerGlass: cocktailMethod: Shake ingredients with ice and strain into a chilled glass.

OLDCOCKTAILSSCHOOL

i n t e r v i e w b y l a u r e n h u n s b e r g e r


Reflections magazine: Where did the idea for Pacific Distillery come from? Marc Bernhard: It began as a hobby. When friends would taste what I made they would often joke that I should open a distillery. When absinthe became legal again in 2007, I decided to open a distillery to share my passion for this misunderstood and wonderful tasting spirit.

RM: Why absinthe and gin?MB: The easy answer is that I love those two spirits. I’ve always loved the flavor of anise (the main flavor of absinthe), remembering the anise cookies my mother used to make. I also had a fondness for the juniper flavor of gin. My father used to give me small sips from the Gin & Tonics he would enjoy occasionally.

RM: What does it mean when you say you make Old World spirits using Old World skills and equipment?MB: The recipe/formula for our absinthe is from an old French distiller’s manual from 1855. I actually own the antique book, and our Pacifique Absinthe is made exactly from one of the formulas in the book. Our processes for distilling our products are the same craft methods the best distilleries of the 18th and 19th centuries embraced. We use whole organic botanicals in the making of our products. We don’t use artificial flavors or colors or chemicals that are so common in many of todays’ liquor products. The stills we use are genuine

copper-alembic potstills that are handmade from a Portuguese still manufacturer that has been in business making stills since 1837. These are the same type of stills that have been in use for centuries. There is no automation in the running of these stills; it requires a skilled distiller to operate.

RM: Why go with Old World techniques versus new?MB: Part of it is because I have the romantic notion of bringing back spirits that are rooted in history. Part of it is because I think that in many cases the quality of the liquors and spirts from the best distillers of the 19th century are of a higher level that you don’t find today. Much of what you see on store shelves today is just mass-produced alcohol with artificial flavors and colors added.

RM: You grow your own herbs for the spirits as well. Why is this important to you and your product?MB: We grow a significant portion of the botanicals used in our Pacifique Absinthe ourselves because it is brings us closer as distillers to the core of what makes our products unique.

RM: Absinthe has a reputation for being extremely strong, even hallucinogenic. Is this true for your product?MB: The reputation of absinthe being hallucinogenic is, and has always been, a complete myth. Absinthe, outside the

effect of alcohol, has never had any psychoactive or hallucinogenic effect. Much of that myth had its beginnings in the late 19th century as propaganda put forth by the wine producers seeking to regain market share lost to absinthe, and the anti-alcohol prohibition movement seeking to ban all alcoholic beverages. It is unfortunate that some disreputable companies making fake absinthe use and propagate these myths as a marketing tool to promote their ersatz products.

RM: What’s in store for the future of Pacific Distillery? Do you have plans for growth?MB: Yes, we have plans for growth and new products. At this time we are working on producing a vodka that we hope to launch at our tasting room soon. We will also be investigating producing, in limited batches, unique liqueurs and spirits that once were favorites of the past. Also, we are in the beginning phases of re-creating cocktail bitters from old 19th century protocols.

RM: What are your favorite recipes for your gin and absinthe?MB: In addition to the time-honored Absinthe French Drip (the traditional method of consuming absinthe) and the Gin & Tonic, I do have a couple of favorite cocktails that use our Pacifique Absinthe and Voyager Gin. (See page 22)

➸ pacificdistillery.com.com

WorldMaster Distiller and Owner of Pacific Distillery Marc Bernhard explains why he went back

a few centuries to get the recipes for his spirits and what it means for modern drinkers.


steelblu •

w r i t t e n b y l a u r e n h u n s b e r g e r

inside the fine art of forging cookware

bellevue club november 2014 | 25photography by kim doyel, kld studio

steel

➸ TOOLS OF THE TRADE: A BIRD’S-EYE VIEW OF BLU SKILLET’S WORK-

SHOP IN BALLARD.

“DO YOU WANT A PAIR OF EARPLUGS?” Patrick Maher asks halfway through our interview. “You might want earplugs.”

Maher is a blacksmith located in Ballard who, along with co-owner of Blu Skillet Ironware and girlfriend Caryn Badgett, handcrafts a line of cast-iron pans that are beginning to catch fire among Seattle’s foodie crowd and some of the area’s most prominent chefs.

He suggests earplugs because making their standard nine-inch pan by hand involves a surpris-ing amount of loud noise, but he wants to show me the process because both he and Badgett agree the process of making their blue-hued pans is what their business is really all about.

“These are processes that are old, and they haven’t changed much and there’s not a lot of reason for them to; they are time-honored,” Badgett says as Maher turns on a roaring forge that reaches 2,200 degrees and sits in the middle of their metal workshop in Ballard.

Badgett, a Northwest native with a degree in fine arts from Washington State University, shows me a square piece of steel. “This is how each pan starts out,” she says. Then she hands it to Maher who begins the process of heating, hammering and pounding (sometimes with hydraulic presses) the slate until it forms the shape of the bottom of a pan.




“I WAS INTRODUCED TO FORGING AND BLACKSMITHING, AND AS SOON AS I TRIED IT, I FELL IN LOVE WITH IT; there’s something so cool about taking hot metal and being able to manipulate, shape it,” says Maher, who is originally from Boston, where he was trained in fine arts, specifically illustration, before he became intrigued with sculptural work that led him into blacksmithing.

Maher, and a few fellow blacksmith friends, complete the metalwork portion of the pan-making process, but that’s not where the process stops.

“We go through quite an extra step on the finishing end. First there’s the sandblasting; before they are blue, they are sandblasted. ... Sandblasting gets all the scale off [excess metal], then there’s wire brushing, and last the heat treat-ment in the kiln. That’s where the blue color comes from,” Maher says.

Badgett’s specialty is the treatment, which aside from giving the pans their unique blue color, also gives them qualities that make them all-stars in the kitchen.

“It adds a layer of iron oxide to the pan,” Badgett says. “Which is a rust deterrent, and gives it better heat transference. It helps with the blacken-ing and patina, a nice foundation to build seasoning, and with tempering the pan as well.”

With all of this in mind, Badgett and Maher felt their pans were both beauti-ful and practical, but it wasn’t until they put them to the test in a professional setting that they got confirmation.

“We thought they are really nice, so we gave one to the chef for Stoneburner and Bastille, and he said, ‘That’s cute, but I’ll let you know if it’s a good pan.’ There are a lot of things they are looking for in a pan. Like, when you heat it up, does it stay hot to get a good sear? And restaurant stoves are even higher [temps], so warping also becomes an issue. But he loves our pans; he bought a whole set, 28 pans, for the restaurants.”

The couple met three years ago through mutual friends in Ballard, where they live, work and sell their products (at the farmers’ market), and they went into business about two years ago. And while they are looking forward to future growth, they both agree they never want to lose touch with the products. “We want to stay small. We want to be the final hands that every pan passes through, and it’s a lot of work.”➸ For more information, visit bluskille-tironware.com.

Team Chambers Exceeding Expectations in Mortgage Lending

With more than 13 years of experience and knowledge in the mortgage industry, Team Chambers prides itself as one of Washington’s most successful, productive and client-driven teams. Each of its members is focused on identifying clients’ goals and ensuring they receive the home financing that best fits their needs. As a powerhouse lending team with RPM Mortgage, Inc., Team Chambers has access to multiple programs and products that are tailored to meet its clients’ expectations, including:

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1597

11235 SE 6th Street, Suite 130, Bellevue, WA 98004

THE LOGISTICS

COST: Free to set up, no membership fee, $0.20 to list an item for four months.

COMMISSION: Etsy collects 3.5 percent fee on the sale price.

PREREQUISITES: Shop owner must have credit card or PayPal account.

PRODUCTS: Must be handmade or vintage (20+ years old). Shop owner must have a role in creating products or know how products were made.

HOW TO START: Scroll to the bottom, left-hand corner of the page at Etsy.com. Click “Open an Etsy Shop” icon.


etsy made easy


Etsy, an online marketplace for handmade and vin-tage items, makes it quite simple and straightforward for low-budget crafters to start selling their products to a wider audience. So simple, in fact, that just about anyone could sign up and start a business in 15 min-utes. This ease of access, however, means that it takes some smarts to navigate the interface and distinguish your shop from the hordes to successfully create a fol-lowing. We’ve asked three local veteran Etsy vendors to share their wisdom.

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

ETSY SHOP: Glass Gardens NWVENDOR: Barbara Sanderson (Mukilteo, WA)ESTABLISHED: November 2008PRODUCT: Hand-blown glass for home and garden

How do you market your brand?“I post items on my Facebook fan page, Twitter and some-times directly through e-mail to my existing customers. Also, other sellers on Etsy run Treasuries (an ever-changing, member-curated shopping gallery) where items are featured and promoted.”

What are the benefits or drawbacks to selling on Etsy?“Benefits include using Etsy’s marketing to present my art to people who may not otherwise find my work. One drawback for me was that many of my early photos were stolen and used on a Made in China company. This was before I started adding watermarks to everything. This company stole not only my images but also my item descriptions—line by line!”

Advice for newbies:“Read all the helpful information available on the Etsy blog. There are loads and loads of articles and videos with helpful tips and advice. Join a group or two and discussion groups as well. Fellow vendors are very help-ful with questions.”


ETSY SHOP: Super HerbalistVENDOR: Natalie Hammerquist (Seattle, WA)ESTABLISHED: February 2011PRODUCT: Handmade herbal oils and tincutres to alleviate stress, anxiety and insomnia

What are the benefits or drawbacks to selling on Etsy?“There is another website just for herbal medicines that is a lot like Etsy [Poppy Swap] but you have to pay for it, it doesn’t get as much traffic and the interface isn’t as easy. Etsy is well known and well run. But I haven’t gotten a lot of sales [off Etsy alone], to be honest. I’ve had better luck at craft fairs. Herbal products aren’t what people think of when they go to Etsy to buy something. And since my unit price is pretty low, I need bulk sales to make any kind of profit. On the other hand, I’ve made a lot of custom listings for people who contact me outside of Etsy wanting to buy something, and that has been a really convenient way to use Etsy.”

How do you market your brand?“I write a blog with a link to my Etsy store, and I talk it up to people I know. I give away a lot of medicine to people who need it, and those people talk me up to their friends. Occasionally I post on Facebook when I have something new. Facebook is really the best marketing tool.”

Advice for newbies:“Decide if you want [Etsy] to be a side or main gig. If you want it to be a main gig, spend a lot of time posting good pictures, thinking about pricing and even invest in promotion. You need to have a way for people to find your store. Once you get a following, people might start putting you in their collections [or treasuries]. Ultimately, I think a good product will speak for itself.”

ETSY SHOP: Sugar SidewalkVENDOR: Hope Schoenbacher (Bellevue, WA)ESTABLISHED: February 2012PRODUCT: Handmade, sometimes personalized, jewelry

What is your time commitment?“There are sellers who work full-time (or more), and others who spend just a few hours here and there. It’s my full-time endeavor. Etsy takes up about 60 percent of any workweek. You get out what you invest, so unless you have invented the next pet rock, be prepared to spend some time learning what works and what doesn’t.”

How do you market your brand?“The best marketing I have done is by providing the very best experience for my customers. I have a lot of repeat and referral business. If I make it incredibly easy to do business with me and offer a high-quality product, I succeed. I created my packaging with the intention of creating a wow moment for the recipient.”

Advice for newbies:“Make sure you have an idea of how you will fulfill orders. I know that sounds funny, but I have talked with plenty of Etsy sellers who made their first sale, freaked out in happiness and then had the um moment when they realized they hadn’t spent a lot of time learning how Etsy or-der management and shipping works. ... I always encourage new sellers to be open to selling all over the world. Learning how to ship interna-tionally can be daunting, but it’s worth it.”

1115 - 108th Avenue NE • Bellevue, WA 98004 • 425-450-0800 • www.thebellettini.com

E V E N Y O U R C H O I C E S W I L L H A V E C H O I C E S .There is no one-size-fi ts-all retirement. That’s why there is truly no end to the choices

you’ll fi nd when you live at The Bellettini Retirement Community. You’ll have options upon

options in wellness, fi tness, dining, travel, social activities, and more. Do you know how fun

it is to be able to select from a variety of activities so immense it boggles the mind? We

invite you to fi nd out at a complimentary lunch and tour. Call 425-450-0800 to schedule.

Bellettini_choices-2_REF_8.25x10.75.indd 1 9/5/2014 3:47:35 PM

ong before they were set up on the blind date that would eventually lead to marriage, Gretchen and Gordon Raine were both de-termined for a life of jewels.

At an early age, Kirkland native Gretch-en was first exposed to precious jewels through her grand-father, a local physician who was also amongst the first gemologists to graduate from the Gemological Institute of America (GIA). “As a little kid, she played with some of the most rare and beautiful jewels in the world,” Gordon says. Although Gretchen went to college at Washington State University for speech pathology, she quickly returned to her childhood passion. “I always loved stones, so after graduat-ing college, I decided I wanted to go to GIA because I wanted to do something more creative with stones,” Gretchen says.

In the meantime, across the lake, Gordon, a third-gen-eration “Seward Park boy,” grew up in a family with a long tradition of entrepreneurship. But it wasn’t until he started traveling the world that he realized his passion. “In my early 20s, I traveled a lot and I ended up in Southeast Asia, where I got interested in gemstones. Then I came home and went to the GIA and got very interested in diamonds. I thought if I could buy and sell gems I could continue traveling. But I forgot you needed money to buy them first,” Gordon says with a laugh.

In order to make money to buy stones, Gordon started working for a local diamond wholesaler who eventually asked him to take over the business. Gordon was just 23 years old, but he quickly took the opportunity.

A few years later, both with separate jewelry careers un-derway, Gretchen and Gordon were set up by a friend and soon married. Gretchen, after graduating from GIA, began designing jewelry for a small batch of loyal clients at her own upstairs jewelry salon on the Eastside. Gordon kept gaining experience buying, dealing and designing.

Eventually Gretchen gave up her store and started focus-ing more on designing for Gordon and his emerging line. As the business progressed, they began manufacturing simple jewelry, stud earrings, tennis bracelets and so on, expand-ing their wholesale, increasingly elaborate jewelry line that “specializes in finer goods, high-colored goods, well-cut goods, the higher-end market,” Gordon says. “I always like to sell things that I would want to own.”

L


Upon working closely together, they re-alized they had different strengths.

“My favorite part is the buying,” Gordon says. “I’m like an addict.” And while buying diamonds might seem like a fairly easy task, Gretchen says the care he takes in choosing stones is second to none.

“He’s really good with numbers and measurements, which is why he’s a great buyer. He [creates] really intricate pieces, and he’s so particular about the diamonds; they are so meticulously coordinated and put together, and you need exact, specific stones to get the look you want,” Gretchen says, pointing to a diamond ribbon brace-let—Gordon’s signature piece—with over 500 diamonds in it as an example. “Every stone has to be exactly the same otherwise it wouldn’t work. To get that many the same you have to buy about 2,000. But the fin-ished product turns out like cloth because the depths of the stones are the same.”

Both agree that Gretchen’s forte, how-ever, is in perfecting the subtle nuances of jewelry design. “We make a variety of hoop earrings, and most other posts are designed to connect to the top of the earring because it’s easier to design [and manufacture] that way. But what hap-pens when you put it in the ear is it drops down and you see the earhole. Gretchen changed our design though, and we re-configured everything we do and now we connect it to the bottom,” Gordon says. “It’s picky details; the finer details are everything with good design.” And this is just one example of how she designs with

wearability, quality and style in mind. With an eye for detail, she scrutinizes ev-ery design, thinking about what will hap-pen when the piece is worn: Will part of it snag on clothing? Will it sit upright in the ear or on the neckline?

The combination of strengths has al-lowed the Gordon James line to survive 39 years in an ever-changing business, dealing mostly in the wholesale side of the indus-try, but it also encouraged them to open their first retail store almost two years ago on Main Street in downtown Bellevue. They committed to their first store also in

part because they now have help. Their son Matthew Raine followed in his parents’ footsteps, and he is a recent graduate of the GIA. He just recently officially joined in the family business, although he says it’s been in his blood all along.

“I think I kind of knew subconsciously for awhile. My summer jobs were to go down to measure out stones; some kids were mow-ing lawns, and I was measuring out stones,” he says. Matthew, who also holds a degree in political science from the University of Washington, admits his strengths and inter-ests align more with Gordon’s talents, and he enjoys the buying and measuring aspects of the craft.

But, with all the diamonds, colored stones and precious metals that fill up the display cases of their store and their lives, the one thing that makes all three of the Raines light up the most are the stories of the people who come in to purchase a piece for an anniversary, birthday or, of course, proposal. “I really enjoy the young kids coming in and buying engagement rings,” Gordon says. “That’s a really fun deal for all of us.”

“You get to be a part of people’s mile-stones,” Matthew says. “Nobody’s buying jewelry because something bad happened, so you get to be a part of it.”

Aside from the three of them, their dia-mond dynasty extends to Lindsey Patrick, their marketing manager, and a second son, Michael, who is still too young to be hands-on, but who they hope will become the fourth Raine to enter the business.

DIAMOND DO’S AND DON’TS: ADVICE FROM THE EXPERTS

“It’s important to find somebody you trust and are comfortable with. Ninety-percent of the diamond is the person you’re buying it from. Once that happens, the rest be-comes very easy.” -Gordon Raine

“You just have to try something on. A lot of times people will rip out a photo of a ring from a magazine and say that’s what I want. But you have to try it on to see if it really works [for you]. You want [the piece of jewelry] to enhance your specific hand or your body.” -Gretchen Raine


03_NOV14_Features.indd 38 10/16/14 10:16 AM

where will the

red blazer

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hit the hay

FARMSTAY

at a

w r i t t e n b y h a l e y s h a p l e y


Usually vacations are about getting away from work, but increasingly, people are choosing getaways that specifically involve working… on a farm, that is. Long popular in Europe, Australia and New Zealand, farm stays are picking up steam in the United States, especially for those looking to roll up their sleeves, get their hands dirty with manual labor and escape city life for a brief while. They’re also great for teaching kids where food really comes from. Trade your office for a field at these three West Coast working farms.

w r i t t e n b y h a l e y s h a p l e y

➸ VISIT WITH NUBIAN GOATS

FOR YOUR NEXT ADVENTURE.


The Joneses came to the Oregon Coast Range by way of Phoenix, swapping gridlocked streets for physical labor beyond what they’d imagined. After they realized how tough it is to make a living running a small farm, they decided to open their (barn) doors to guests, sharing the lifestyle they loved.

Those who want to work can find it by collecting eggs, feeding the animals (including bottle-feeding adorable lambs when there are “bottle babies” around), harvesting the garden and brushing Paco, a miniature Sicilian donkey. If relaxing’s more your speed, visit with the freely wandering chickens and horses, hike along the nearby trails, or just sit on the porch and take in the atmosphere with a good book in hand.

The farm hosts only one group at a time, so you’ll get your own cottage, complete with two bedrooms, a full bath, a kitchen with eating area and a multilevel deck. But perhaps the best amenity? All that farm-fresh air.

LEAPING LAMB

FARM STAY•

Alsea, Oregon

“Just being on a farm is good for the soul,” writes Scottie Jones, who owns Leaping Lamb with her husband, Greg. “And each person who stays on a farm helps support a cultural tradition that is under severe economic threat.”

photography by dennis rivera


RINCONADADAIRY

•Santa Margarita,

California

In the coastal hills of San Luis Obispo County, Rinconada Dairy has grown from eight ewes and a ram in 1999 to 150 ewes and a herd of Nubian goats today. Along the way, their handcrafted cheese from raw sheep milk has drawn acclaim, particularly the flagship Pozo Tomme, rich and nutty and ideal for grating.

Feed the animals, work in the organic garden, milk the sheep (the lactating season runs from spring to fall) and learn how to make cheeses that please when spending the night at the farm. Accommodations include the Fiesta Room in the hacienda-style ranch house or an apartment in the barn. In your spare time, there are 92 acres ripe for exploring, filled with surprises including bedrock mortars (also known as Indian grinding holes) and petroglyphs.


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find theFARMS

Reconnect with nature and hang out with some curiously cute alpacas at Paca Pride in Snohomish County. Located on Mountain Loop Highway with views of Mt. Pilchuck, the farm is surrounded by an abundance of outdoor opportunities, with alpine lakes, old railroad tunnels and soaring panoramas along the hiking routes.

Choose the accommodation option that best suits you, from a wood-paneled guest room in the main home to a round yurt in the woods, to tent camping, either on the grass or a covered platform. In addition to the alpacas, turkeys and chickens roam the property.

After your stay here, you’ll go home rested and refreshed, and perhaps with some supersoft clothing made from the fleece of your new friends: think socks, hats, scarves and more.

PACA PRIDE GUEST RANCH

•Granite Falls, Washington

If you’re looking for more ideas on places to stay, visit www.farmstayus.com.

LEAPING LAMB FARM STAY20368 Honey Grove RoadAlsea, OR 97324541.487.4966leapinglambfarm.com

PACA PRIDE GUEST RANCH28311 Mountain Loop Highway Granite Falls, WA 98252360.691.3395 pacaprideguestranch.com

RINCONADA DAIRY4680 West Pozo RoadSanta Margarita, CA 93453 805.438.5667rinconadadairy.com


Designeron Fire

STYLE november 2014

The clothing and jewelry line Kupu-Kupu is currently sold in Changes boutique, located in the lower level of the Bel-levue Club. Its origins, however, date back 20 years and halfway around the world. When she was in her mid-20s, owner and designer Elizabeth Rung was working with a group of artists in Pike Place Market and studying to get a degree in fashion merchandising from The Art Institute of Seattle. During this time, she met and befriended a few European artists. “That’s what sparked me to want to travel. I ended up in India, loving it. … And I never turned back,” Rung says. While in India, Rung says she fell in love with the lifestyle and culture and was inspired by “how creative, artistic and color-ful—super colorful—they are, which translates into how they dress.” Determined to find a way to make a living with the freedom to travel, Rung made her way to Europe, ultimately ending up in Berlin where there were bustling summer and Christmas-time open markets to sell the “techno party clothes” she had begun to design. That’s when Rung figured out a system that worked for her. She traveled to Goa, India or Nepal for part of the year to source materials and work with skilled locals to create her clothing. She then sold some of the inventory in the markets there, sent some home to her mother, and returned to Europe for the other part of the year to sell the rest. Rung says it was an exciting lifestyle for many years but also a taxing way of life. “India was okay because I hardly needed any-thing to get by, but when it was time to go to Europe and exchange the money I’d go to Saturday market and wouldn’t even have money to pay for my market stall. I’d tell them to come back at the end of the day,” she says. “But I had the energy, and it always worked out.” Although she now spends significantly more time in the United States, she still often travels to Europe, India, Bangkok and Bali, where she was inspired to create her latest pieces—jew-elry made from holy lava. “It’s porous and rough and black, and I realized nobody is making jewelry with it, with big hunks of it like this,” Rung says. All of the pieces are custom and one of a kind. She says she works with a silversmith in Bali who hand hammers all the silver and helps her with the lava. “The first time I went out to meet him, his wife and kids, and I gave him my ideas, and he showed me these hunks of lava from the temple, and each piece is different, and then he sands them each differently too,” she says. Right now Changes is the exclusive retailer of both the lava pieces as well as the rest of the Kupu-Kupu line (mean-ing butterf ly in Indonesian), which includes clothing and handbags.

Taking inspiration from around the world, Elizabeth Rung is designing some

of the hottest jewelry around.

04_NOV14_Athletic.indd 46 10/16/14 10:18 AM

Renowned doctors, expert nursing teams, and the latest technology

to back them up, are just some of the reasons Swedish delivers “extraordinary care.”

But there’s another side to being extraordinary that’s just as important. It’s a way of being treated

that makes you feel like someone truly cares. Because, at Swedish, someone does.

Looking for a Swedish physician? Find them all at swedish.org/physicians


november 2014BODY | MIND

High School - November 2 Middle School - November 19

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*excerpted from Psychology Today, “Creativity, Happiness and Your

Own Two Hands”

“Research has shown that hand activity from knitting to woodworking to

growing vegetables or chopping them are useful for decreasing stress, relieving

anxiety, and modifying depression. There is value in the routine action,

the mind rest, and the purposeful creative, domestic or practical endeavor.

Functioning hands also foster a flow in the mind that leads to spontaneous

joyful, creative thought. . . .

“Thus, creative action can function as a natural antidepressant. In the words

of D. W. Winnicott, psychoanalyst, pediatrician and creativity expert, ‘It is

creative perception more than anything else that makes the individual feel that

life is worth living.’”*

Using Your Own Two

HandsTechnology and

industrialization have done wonders for

convenience, but it turns out that using your own hands to build or make

something works magic on your mental health.


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 14H O L I D A Y

G I F T G U I D E


Make this year’s holiday shopping easy as huckleberry 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.

1/2 PAGE AD

bellevue club december 2013 | 51

Jamieson Furniture Gallery

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For the past 25 years, designer Richard Jamieson has been recognized as a leader in the modern urbanplank movement. Jamieson Furniture’s large Bellevue showroom artfully blends handcrafted live-edged

tables with unique and custom designed hardwood furniture for all rooms in the home.10217 Main Street, Bellevue, WA 98004 . www.jamiesonfurniture.com . (425) 577-8627


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december 2013F-STOP

52 | december 2013 reflections

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

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

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www.jlewisjewelry.com 425.455.2204

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“ ”

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AVAILABLE AT:

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Sorella Salon is a family owned business who’s dream was to work in the best industry, the salon business.

www.sorellasalon.com

Sorella Salon & Spa started as a dream for the Reasy family to work together in an industry they all have passion in. This dream became a reality in 2003 when sisters Jamie, Jessie, Jacquelynn, and mother Peggy opened the �rst Sorella location in Redmond Ridge. Less than two years later, they opened the Issaquah Highlands and Kirkland locations.Customer service, professional attitude, passion, and technical excellence are the core values that set Sorella apart. Every team member and guest that walks through the door is valued and treated as a part of the family.Great achievements over the years include being invited to Paris/ New York Fashion Week, editorial work in 425 Magazine, local fashion show styling, and attending Oribe events, Salon Today’s Editor's choice award, Salon Today’s Women of Vision award.

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10213 Main Street, Bellevue(425) 455-2033 www.bisonmain.comFree valet parking

The Bellevue Club Magazine

Holiday Gift guide

Bis on Main

1/2 page horizontal ad

“High chairs...”

“You must be 21 to sit in these high chairs.”

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Thirsty for a great little bar? Grab a seat at Bis and make yourself at home with a soothing Rye Martini, a couple of Kobe Sliders, and some of the city’s biggest characters. It’s one of the great joys of being a grownup.

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Dr. Seuss December 1 - January 5

Representing Regionally and Nationally known Artists with aselection of Modern Masters

Come by and make a new friend while indulging your senses

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800 Bellevue Way N.E. Ste. 111 . Bellevue Place . Bellevue, WA 98004 . 425.283.0461www.ArtInSeattle.com www.GunnarNordstromGallery.com www.ArtInBellevue.com

Located at Bellevue Place on the Courtyard of the Hyatt Hotel, next to Joey's restaurantFree Parking

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Visit our online storeand registry at

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november 2014F-STOP


Daniel James Brown, author of Boys in the Boat, spoke to an enthusiastic crowd this fall about his best-selling book.

2011 ǀ Ocean Alexander ǀ 90’ ǀ Skylounge MYSeattle, WAǀ $5,495,000

2005 ǀ Ocean Alexander ǀ 58’ ǀ “Noah Genda”Seattle, WA | $945,000

2010 ǀ Ocean Alexander ǀ 88’ ǀ “Hawkeye”Seattle, WA ǀ $4,995,000

2009 ǀ Ocean Alexander ǀ 68’ ǀ “Costa Brava”Seattle, WA ǀ $2,100,000

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SELL YOUR BOAT WITH US.

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We provide each of our listings worldwide presence and international exposure through all advertising avenues.

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yacht consultant ǀ 425.829.3551 ǀ [email protected]

A L E X A N D E R M A R I N E U S A

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november 2014F-STOP


Reflections magazine hosted its first Magazine Mixer in appreciation of all those who support the publication.

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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 MenkensDirector of Business Strategy

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.

© 2014 Morgan Stanley Smith Barney LLC. Member SIPC. MAR006 CRC946293 07/14 7930172 07/14

Your great-grandchildren will be glad we met.Establishing a legacy comes with its challenges. Considering the complexities of legislation, it is crucial that you consult with knowledgeable and experienced professionals to help you protect your estate.

The Bellevue Wealth Management Group at Morgan Stanley has the resources to help you with your estate planning needs, and the resources that are necessary to stay on top of constant changes. Call us to learn more, and to plan for generations to come.

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].

KAREN GORRIN RESTORE WELL-BEING, HOLISTICALLY. Create a life you love with integrative psychotherapy and soulful retreats. Karen Gorrin, MA, LMHC 425-920-8008 www.karengorrin.com

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].

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.

VAC AT I O N R E N TA L SS E RV I C E S

C L A S S I F I E D S

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

ENJOY SUN, SPORTS, POOL in Tucson’s Ventana Canyon Golf Villas. Three bedroom, 2 ½ bathroom luxury townhome with gourmet kitchen. Guest passes to Ventana Canyon Golf and Racquet Club. Informa-tion: [email protected]

SUN VALLEY, IDAHO 2 bedroom, 2 bath newly remodeled Elkhorn townhome, sleeps 6. Golf course views and short walking distance to E l k h o r n V i l l a g e a m e n i t i e s. w w w.v r b o.com/620924 or call 206-963-9178.

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


what's newAT THE BELLEVUE CLUB E V E N T S

HOLIDAY BAZAARSa, Nov. 8, 9 a.m.-5 p.m.Check off both the naughty and nice from your list while browsing through the 100 vendorsin the Bellevue Club’s basketball gymnasium and Olympic Ballroom. From accessories, art, clothing and toys to delicious, local confec-tions, this year’s vendors are here to spread the cheer.

SUGAR, SPICE AND ALL THINGS HEALTHYSa, Nov. 15, 10:30 a.m.-NoonJoin our Naturopath Dr. Erickson for healthy choices during the holidays. Alternative recipes for traditional dishes will be shared as well as new ideas on how to reduce your sugarload, manage stress and maintain exercise schedules. $50 member/$60 Guest

Pick up a copy of this month’s CONNECTOR for a complete guide to fitness classes, wellness programs, special member events, spa and restaurant specials, pool services and more.

Does Your Hand Shake When You…

Drink a glass of water? Write a note? Dial a phone number?

If so, you may be suffering from Essential Tremor. Our team from the Swedish Radiosurgery Center

has successfully treated patients for over 15 years — using Gamma Knife, a non-surgical

approach to treat Essential Tremor.

Learn more about Essential Tremor and find out if Gamma Knife treatment is right for you.

1-206-320-7187 Swedish.org/essentialtremorSeattle, Washington, USA

DRAWING SAMPLE BEFORE TREATMENT DRAWING SAMPLE AFTER TREATMENT

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 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, 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.



november 2014HEARD IN THE HALLS

ADULTS1. I have to pick just one?2. Family and friends 3. What am I not thankful for?4. To still be in love with my husband5. Wine6. My boss7. To be alive8. That I woke up9. Puppy kisses 10. Good water to drink 11. Bacon and cupcakes12. Yoga13. That I’m a mom14. Jon Ryan and Steven Hauschka15. My best friend16. Our Bellevue Club intern

KIDS (AGE 3)1. Spiderman2. Candy 3. Chutes and Ladders4. Helping my mom shop5. Basketball and tennis6. Wolves7. Mommy8. Shapes 9. My dog 10. Volcanoes 11. Painting

giving thanksIN HONOR OF THE THANKSGIVING HOLIDAY WE ASKED MEMBERS AND STAFF AT THE CLUB WHAT THEY ARE THANKFUL FOR THIS YEAR. WE THINK THEIR ANSWERS SPEAK FOR THEMSELVES.

BELLEVUE CLUB HOTEL BELLEVUE

NOVEMBER 2014

blu steel

24

Inside the fine art of forging cookware

HAND MADE

House of diamonds

34

Meet the Raine family,

a local diamond

dynasty

THE

ISSUE

Documents

Reflections: November 2014