Washington North Coast Magazine - Summer 2016

COASTWASHINGTON NORTH

Ebey’s LandingHow to explore

Whidbey Island’s hidden gem

SUMMER ISSUE $3.99©2016 The Daily Herald

PlAySkydive over Snohomish

EAt6 new fl avors of frozen custard

RElAXIndulge yourself at tulalip Casino Resort

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2 | SUMMER 2016 | WASHINGTON NORTH COAST MAGAZINE

WASHINGTON NORTH COAST MAGAZINE | SUMMER 2016 | 3

COVER

summer 2016

contents

FEATURES

16 SKYDIVING SCENERY

12 EBEY’SLANDING

Whidbey Island gem is worthy of a day of glorious exploration.

22 RELAX ATTULALIP

Let your worries wash away and treat yourself to a little luxury.

Jumping from a plane is a breathless thrill — and beautiful.

TOP: The Ferry House at Ebey’s Landing once welcomed ship passengers to Whidbey Island. Ebey’s Landing National Historical Reserve

ABOVE: Mo Aryan and Shri K. watch a video before skydiving for the first time. Andy Bronson / Washington North Coast Magazine

COVER: Hikers make their way along the Bluff Trail at Ebey’s Landing near Coupeville on Whidbey Island. Ian Terry / Washington North Coast Magazine

Obstructive Sleep Apnea (OSA) is a breathing disorder that occurs while you are asleep. The muscles in your airway relax to a point that your airway is narrowed and prevents you from getting adequate oxygen.

The stress caused by this lack of oxygen impacts your overall health, increasing risks of high blood pressure, heart attack, and stroke. Sleep apnea can cause daytime sleepiness, fatigue, and mood disorders. It leads to increased risk of Type 2 Diabetes, and weight gain/difficulty losing weight. Most people with sleep apnea don’t even know this is happening!

Oral Appliance Therapy (OAT) is recommended by the American Academy of Sleep Medicine as a first-line treatment option for patients with mild or moderate sleep apnea, or as an alternative in cases of severe sleep apnea when a CPAP cannot be tolerated.

I have sleep apnea. I can’t tolerate a CPAP (Continuous Positive Airway Pressure) device. How can you help me?

Every day, our dental sleep experts hear from patients just like you who have tried a CPAP device and found it uncomfortable or unbearable. Dental-supported devices offer a comfortable alternative solution to a CPAP device. Research indicates 4 out of 5 patients report still using an oral appliance after 3 years, while less than 60% of patients can tolerate using CPAP.

I use CPAP nightly but I’m tired of traveling with it. Can this portable solution do the same as my CPAP?

Research demonstrates that oral appliances are an effective treatment for sleep apnea, showing not only significant increases of oxygen level, but also significant improvements in physiological and behavioral outcomes.

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SUMMERBREWSPG. 38

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summer 2016

contents

IN THIS ISSUE

TOP: Savor the best of the season with a 6-pack of local summer beers. Ian Terry / Washington North Coast Magazine

ABOVE: A bumblebee hovers at a digiplexis flower at John and Kathleen Neal’s garden. Andy Bronson / Washington North Coast Magazine

10 GO BACK IN TIME Take a stroll through Everett’s

past with a new book, “Walking Washington’s History.”

28 HOPE AFTER TRAGEDY After her husband’s death, a former

teacher follows her dreams and opens a bakery.

32 PASSION FOR ART An artist and cancer survivor uses

his skills to help others who are battling illness.

36 THRIFTY SIPS A local sommelier offers his

advice for great wine deals at four local restaurants.

38 SUMMER 6-PACK Our beer aficionado did the hard

work for you and sampled local summer beers. You’re welcome.

41 SWEET SUMMER Snoqualmie Ice Cream adds

six new custard flavors to its delectable offerings.

44 CHUCK CLOSE He’s world famous, but he grew

up right here. And now his art is showing in Everett.

46 PERENNIAL BEAUTY Mountlake Terrace gardeners find

inspiration and knowledge from gardening club.

50 FAMILY WALKS 15 easy trails that are perfect to

explore with your kids.

IN EVERY ISSUE 8 From the Editor

54 Why I Love It Here — Ray Stephanson

ContaCt InfoAdvertising inquiries, subscriptions and change of address

425.339.3200Washington North Coast Magazine is published quarterly by The Daily Herald, a division of Sound Publishing and may not be reproduced without express written permission, all rights reserved. No liability is assumed by Washington North Coast Magazine, The Daily Herald or Sound Publishing regarding any content in this publication. A subscription to Washington North Coast Magazine is $14 annually. Single copies are available at selected locations throughout Snohomish County and Puget Sound.

www.WashingtonnorthCoast.com© 2016 by The Daily Herald

magazineCOASTWASHINGTON NORTH

PUBLISHER Josh O’Connor

EdItoR Jessi Loerch

WRItERS Owen Bargreen Andrea Brown Deanna Duff Gale Fiege Jessi Loerch Amy Nile Doug Parry Erin Pride Aaron Swaney MagazInE gRaPHIC dESIgnERS Lynn Jefferson, Margi Hartnett

PHotogRaPHERS Andy Bronson Dan Bates Kevin Clark Ian Terry PHoto ContRIBUtoRS Mary Cairns Kelly Craig Dylan + Jeni Ebey’s Landing National Historical Reserve Genna Martin Skydive Snohomish Tulalip Resort Casino Terri Sultan

advERtISIng Carrie Radcliff

ad gRaPHIC Sound Publishing CreativedESIgnERS

CIRCULatIon Tim Williams

SUBSCRIPtIonS Brenda Hales

dIStRIBUtIon Dan Dofelimier

www.heraldnet.com


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SUMMER ISSUE: Adventure, artistry & relaxation

II recently spent a day up at Three O’Clock Rock, a climbing area outside of Darrington. Dozens of people turned out to devote a day to working on the trail. Volunteers cleared logs, cut back brush and improved the surface of the trail. They could have been relaxing on the beach on the nic-est day of the year. Yet they were swinging axes and rearranging chunks of granite. While talking with the volunteers, and helping to move some huge stones, I was reminded of why I love this area.

People in our community have a wild sense of adventure mixed with a strong instinct to care for each other and the places we live.

In this magazine, our fi rst edi-tion of Washington North Coast Magazine, we have stories of ad-venture and caring. Read about Amy Nile’s leap from an airplane. Meet Ron Lacount, an amazing artist and cancer survivor who volunteers his time to teach art therapy.

We also have ideas for trips. If you haven’t visited Ebey’s Land-ing yet, you really are missing out. The area is packed with beauty and history and Gale Fiege’s article is packed with details on what you can see if you visit.

If you’d like to be pampered, check out our review of Tulalip Resort, a luxurious getaway that’s not far away at all. To further help you relax and enjoy the sum-mer, two experts have given us advice. Aaron Swaney, beer lover, picked a 6-pack of local summer beers for you to enjoy. All six are from local brewers and all will taste great in a chair on your deck. Sommelier Owen Bargreen reviewed the wine lists of local restaurants and made sugges-tions for some of the best wines and the best deals.

Then, for a cool treat, check out Snoqualmie Ice Cream’s six new fl avors of frozen custard. You can fi nd pints in stores, or take a little road trip to visit the scoop shop in Maltby.

This magazine is a new venture for us. It’s exciting and fun. I’d love to hear what you think, [email protected]

Jessi Loerch Editor

Jessi Loerch takes a break in the sun at Three O’Clock Rock, a climbing area near Darrington. A group of volunteers helped improve the trail at a recent work party.

Read Us online!Visit our Green Editions at www.WashingtonNorthCoast.com and view our current and past publications from the comfort of your desktop or mobile device.


Our north coast communities boast a thriving

economy, impressive natural beauty and tons of

exciting entertainment choices.

MAGAZINEMAGAZINECOASTWASHINGTON NORTH

Publishes four times each year.

TO ADVERTISE:425.339.3030

[email protected]

TO SUBSCRIBE:425.339.3200

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PEOPLE › PLACES › TRAVEL › FOOD › ARTS › LIFE

A unique journey into everything Snohomish and Island County. It

opens the door to an exhilarating tour through diverse community experiences celebrating people, places, events and cultural enrichment. There’s food, wine, anecdotes, events, homes, travel, proud

history... and, yes, even pets. Come explore with us and take a journey through Washington’s North Coast.


Exercise and history. Makes sense. You walk, you look around, you learn.

Just in time for summer strolls, the University of Washington Press has published Judy Bentley’s “Walking Washington’s History,” which follows last year’s “Hiking Washington’s History.”

While the hiking book focused on nine regions and 42 hikes, the walking book looks at the history of just 10 of the state’s cities: Seattle, Spokane, Tacoma, Yakima, Walla Walla, Vancou-ver, Olympia, Bellevue, Bellingham and Everett.

In her chapter on Everett, Bentley takes her readers through Lowell, up Rucker Hill, through downtown and north to the Sen. Henry M. “Scoop” Jackson family home on Grand Avenue.

Everett was an easy section to write, Bentley said, because the most colorful part of the city’s history involves its beginnings in the late 1800s through World War I.

The chapter, titled “Milltown,” starts with logging in the region and the resulting industrialization of Everett with lumber mills, paper mills and shake mills.

“We were really proud of those smokestacks and the jobs that came with them,” historian David Dilgard of the Northwest Room at Everett Public Library told Bentley.

The story then moves on to the labor movement and includes the Everett Massacre.

Nearly 100 years ago, on a November Sunday in 1916, about 300 members of the Industrial Workers of the World, a union commonly called the Wobblies, decided they would try to demon-strate at the corner of Hewitt and Wetmore. They boarded the steamers Calista and Verona from Seattle and landed at the City Dock at Port Gardner in Everett.

There, they were confronted by the county sher-iff and about 200 citizen deputies. Shots rang out and men on both sides died.

“I walked around Depot Park on Bond Street at the west end of Hewitt, in the vicinity of the old city dock,” Bentley said. “Lots of history there. I also enjoyed the Forgot-ten Creek natural area.”

Bentley, an emeritus English and liberal studies instructor with the Seattle Community College system and a longtime teacher, has a love of Northwest history.

“Everett is fortunate to have the Northwest Room at the library there,” she said. “And David Dilgard is a real treasure.”

From Bond Street, Bentley suggests walking up Kromer Avenue to the Rucker Mansion at 412 Laurel Drive.

The juxtaposition of the homes of the wealthy very near the homes of blue-collar workers is evident on Rucker Hill and in north Everett, and Bentley encourages her readers to take note.

Her walking loop takes people past the Monte Cristo Hotel, the Historic Everett Theatre, the old city buildings, the old county buildings, the Carnegie building, the Labor Temple, the public library, Normanna Hall, Clark Park, Everett High School and some of the beautiful old homes on Rucker and Grand avenues.

Along with early logging and mining, Everett’s labor movement and the industrialists, Bentley’s chapter on Everett includes bits on prohibition, women’s suffrage and Gov. Roland Hartley.

Two of Bentley’s favorite chapters are the ones on Olympia and Bellingham, which have attri-butes similar to Everett’s, she said.

“But I really liked them all, and Everett has a great history.”

WALKING HISTORY Take a trip through Everett’s historyB Y g A L E f I E g E

Depot Park on Bond Street at the west end of Hewitt, in the vicinity of the old city dock,”

Seattle Community College system

there,” she said. “And David Dilgard

Maps and historic

photos are part of

each chapter.

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A local, state and national jewel, Ebey’s is arguably one of the best places in the world.

Photos by Ebey’s Landing National Historical Reserve

Ebey’s Landing National Historical Reserve is a hidden treasure chest of gems

s t o R Y B Y g A L E f I E g E p H o t o s B Y I A N t E R R Y

COUPEVILLE — The National Park Service turns 100 this summer and people are celebrating on Whidbey Island.

Ebey’s Landing National Historical Reserve may not be a national park, but it’s a partnership with the park service.

A local, state and national jewel, Ebey’s is arguably one of the best places in the world.

Within this 25-square-mile reserve are two state parks, the colorful town of Coupeville, dozens of historic buildings, sweeping views, 100-year-old working farms, Penn Cove Mussels, the ferry to Port Townsend, miles of public beach, bike trails, acres of native rhododendrons and,

best of all, Ebey’s Landing itself.

To get there, turn south from Highway 20 at Coupeville onto Ebey Road, pass the old Ferry House and park at the beach.

Hike the trail from the beach to the top of the bluff overlooking Admiralty Inlet.

Enjoy the views of the Olympic Mountains across the water and the big ships in the Strait of Juan de Fuca. Look southeast to Mount Rainier and catch Mount Baker over your shoulder.

Hike among the wind-tangled trees to a spot on the other side of Perego’s Lake. Head down and then walk along the beach back to your vehicle.

TOP: Siblings Zetta (left) and Tyson Prendergast enjoy a sunny day at the beach at Ebey’s Landing on Whidbey Island.

FAR LEFT: Blue heron and other wildlife are common in the area.

CENTER: The historic Coupeville wharf is charming at dusk.

LEFT: Lights add a bit of cheerful whimsy to the wharf.

EBEY MYSTERYCol. Isaac Ebey, his wife and

family are presumed to be bur-ied atop the bluff overlooking

Ebey’s Landing at Sunnyside Cemetery on Whidbey Island.

Ebey met his untimely end when Haida natives shot and beheaded him at his home in retaliation for the deaths of a chief and 27 tribal members. The whereabouts of his head

are still unknown.

Who needs Dover’s White Cliffs when a spot equally as beautiful is just an hour away? Though it’s dramatic on stormy days, Ebey’s is in a rain shadow and you can gen-erally count on nice weather this time of year.

Located in the middle of Whidbey, Ebey’s reserve is a partnership between the Na-tional Park Service and the people who live there. It’s an unusual part of the National Parks system because most of the property is privately owned.

In the late 1970s, people in the Coupe-ville area called for a halt to uncontrolled development on Ebey’s Prairie above the landing. Congress created the reserve to preserve and protect the rural community and its history. Reserve policy is carried out by a nine-member trust board of local, state and federal members.

The Ebey’s reserve offi ce, the Jacob Ebey and Davis blockhouses and the Sunnyside Cemetery are located off Sherman Road, and they’re all worth a stop.

Off Engle Road, which traverses the farm-land, stop at the Prairie Wayside and circle around to Ebey’s Landing on Hill Road for more beautiful views.

At some point in your visit to the area, stop in the Island County seat of Coupeville on Penn Cove.

Home to many Coast Salish (primarily Skagit) people and settled later by sea cap-tains in the mid-1800s, Coupeville is one of the state’s oldest towns.

Check out the Victorian-era homes, some of which now double as bed-and-breakfast establishments. Pick up a self-guided tour pamphlet at the Chamber of Commerce visitors center on Alexander Street.

Walk out to the wharf, enjoy the fi ne Island County Historical Society Museum, wander along charming Front Street, visit Kingfi sher Books, shop the boutiques (some of which are housed in buildings that served 100 years ago as law offi ces) and eat.

Be sure to try the goodies at Knead and Feed’s bakery and the mussels at Toby’s Tavern.

While the town’s history abounds, Coupe-ville also has seen its share of Hollywood. Among the movies made in the area are “War of the Roses,” “Snow Falling On Ce-dars” and “Practical Magic.” Many folks can tell you exactly where scenes from the fi lms were shot.

Head west from town along the beautiful Madrona Way to Highway 20 and around the cove to Penn Cove Pottery. After a visit there, turn south for a short distance and follow the signs to Fort Ebey State Park for more hiking and exploring. Don’t forget your state Discover Pass, $30 for a year or $10 for a day.

For cyclists, the Kettles Recreation Area next to Fort Ebey is a great place to ride, and you can follow the Kettles Trail all the way out to Rhododendron County Park on the other side of town.

The other state park, Fort Casey, is popular and has lots to do. Visit the beau-tiful Admiralty Head Lighthouse and play among the historic gun batteries, built more than 100 years ago to guard the entrance to Puget Sound and the Navy shipyard at Bremerton.

Adjacent to the park is Keystone Harbor, where you can walk on the ferry to Port Townsend, which is another adventure.

At Crockett Lake, next to Keystone Spit, check out the raptors and shorebirds. In the fall you can see all sorts of migratory birds here.

Ebey’s Landing National Historical Reserve, with its beauty and public access, is con-sidered by many native Whidbey Islanders to be the heart of the island — a sentiment that’s easy to understand.

| Gale Fiege: 425-339-3427 gfi [email protected]


toP: Driftwood piles up on the shores of the beach below Ebey’s Bluff Trail.

faR LEft: A seagull samples the local cuisine — in this case a sea star — on the beach near Coupeville.

CEntER: A bumblebee pollinates one of the many fl owers lining the Bluff Trail at Ebey’s Landing.

RIgHt: The sun rises over Ebey’s Prairie, a very fertile area. The farms there are many generations old.

LEARN MOREEbey’s Landing National Historical Reserve: nps.gov/ebla

Coupeville Chamber of Commerce: coupevillechamber.com

Island County Historical Society: wp.islandhistory.org


into the best view of Snohomish County.

All you need is a parachute.

s t o R Y B Y A M Y N I L E p H o t o s B Y A N DY B R o N s o N

Just JUMP

Amy Nile skydives with instructor Kory Simonsen

of Skydive Snohomish and enjoys the best panoramic

view of the Cascades.

p H o t o B Y K E L LY c R A I g


SNOHOMISH — It’s hands down the best panoramic view of Puget Sound.

But it took a plunge from an airplane to see it.

I was 13,000 feet above the ground I covered as The Daily Herald’s east Snohomish County reporter.

Strapped to an instructor with Skydive Snohomish, I was ready to jump out of the souped-up Cessna Grand Caravan.

All I had to do was arch back, put my hands up and enjoy the 180-mile-an-hour freefall above Harvey Field.

As I took in the panoramic sights of the Pacifi c Northwest, I thought if something were to go wrong, this would be the way to go.

Looking out the plane’s plexiglass windows, it started to sink in. I was leaving this place and its people, stories and curiosities behind. After almost three years, this was my last assignment for The Daily Herald.

It was an appropriate walk off, or in this case jump off, to a job I got using my aviation experience as a foot in the door.

I’d wanted to try skydiving for as long as I can remember.

When I was a fl ight attendant, I often wished for a parachute to bail me out of the boredom. That was more true on days when rude, needy passengers tried my patience, turning me into what’s known in the airline business as a sky hag.

Skydive Snohomish Owner Elaine Harvey tells ner-vous fi rst-timers the same thing I used to say to relax white-knuckled fl iers: Driving to and from the airport is more dangerous.

Harvey assured me her instructors are qualifi ed and they carry two parachutes, just in case the fi rst fails to open.

That said, accidents do happen. An Everett man, an expe-rienced skydiver, died in June after making an “aggressive turn” apparently causing his parachute to collapse into itself, according to the Snohomish County Sheriff’s Offi ce. It was a tragedy, but an uncommon one.

“I would send my grandma with any one of our instructors,” Harvey said.

To calm another common fear, she told me she doesn’t know of anyone who’s wet their pants while skydiving. I’ll admit, that concern had crossed my mind.

However, most of my anxiety stemmed from the two

We believe skydiving provides a new perspective on life. It motivates you, excites you and pushes you out of the box.

— E L A I N E H A R V E Y

p H o t o B Y M A R K M u L L I g A N


photographers with lenses on me, not the actual jumping out of an air-plane part.

To make matters worse, my instructor, Kory Simonsen, wore a video camera to document my experience, cheeks flap-ping in the wind and all.

Earlier, he assured me he’d “enthusiasti-cally push me out of the plane” when it was time. True to his word, I didn’t have the chance to chicken out.

I scooted to the edge of the open cargo door, wrapped my feet under the fuse-lage and fell forward, face-first into the airy abyss.

My gut dropped but the Tower of Terror-like feeling didn’t last more than a second.

We were moving so fast, I couldn’t catch a breath. I, of course, panicked and forgot what I was supposed to do about it.

All I could remember was the photogra-pher telling me to keep my head up so he could see my face. I kept trying to look at the camera but I’d have to put my face down to get air.

A few seconds later, Simonsen pulled the parachute and I could breathe easily again. He let me steer, going fast and spinning around in circles.

I could see for miles. The sunny day came with clear views of the surrounding snow-capped Olympic and Cascade mountains, including Mount Baker and Mount Raini-er, Puget Sound and the San Juan Islands.

Seattle skyscrapers towered above the bustling city and sprawling suburbs, contrasting the pastoral patchwork of fields in the picturesque Snohomish River Valley.

The drop lasted about 90 seconds but it felt like longer before I pulled my legs up for landing. My first jump made 4,222 for Simonsen.

Skydiving wasn’t the adrenaline rush I expected. For me, it was the spectacular views that made it worthwhile.

The sights above Snohomish are un-matched in my travels of all 50 states and dozens of countries on five continents.

“We believe skydiving provides a new perspective on life,” Harvey said. “It mo-tivates you, excites you and pushes you out of the box.”

The view from the top gave me insight on another risk. I’m taking a gamble, leaving my home and job to write for a newspa-per in Las Vegas.

For all I know, I could be chasing a mirage into the desert with hopes of earning a living in the news business. But if I don’t take the chance, I’ll never find out.

So whether it’s taking a leap from an airplane or trying a new pursuit in life, sometimes you just have to jump.

| Amy Nile on Twitter: @AmyNileReports

toP: Linda Lewis, of Anacortes, learns to arch herself before a tandem skydive for the first time at Skydive Snohomish on Harvey Airfield in Snohomish.

RIgHt: Linda hugs her son Tristan after they made their first tandem skydive jumps.

faR RIgHt: Tandem skydive instructors Jordan McElderry, (left), and Spotty Bowles laugh after a jump at Harvey Airfield.

I would send my grandma with any one of our instructors.

— E L A I N E H A R V E Y

If you goaddress: 9906 Airport Way, Snohomish

Cost: $225, upgrades available

age: Must be at least 18, those older than 65 need a note from a doctor

Weight: Must be 220 pounds or less

Clothing: Athletic

Shoes: Lace-up footwear

Website: skydivesnohomish.com

Phone: 360-568-7703



ARlingtOn musiCOn thE tERRACEsAug. 4 tO 25Free performances, 6:30 p.m. on Thursdays, Terrace Park809 Fifth St., Arlington,360-403-3448.arlingtonwa.gov/recreation

CAsCAdiA nORthwEst ARts & musiC FEstiVAlJuly 21 tO 24 Granite Falls, $180. Music, crafts, workshops and camping at the Masonic Family Campgrounds.cascadianw.com

dARRingtOn bluEgRAss FEstiVAlJuly 15 tO 17 Darrington Music Park, 42501 Highway 530. Weekend admis-sion $50 before July 1, $60 after,

plus $35 camping fee per RV or tent, each additional day is $10. Daily admission is $25 Friday and Sunday, $30 Saturday, 12 and younger free with adult. 360-436-1006.darringtonbluegrass.com

summER mEltdOwn FEstiVAl Aug. 11 tO 14 Darrington Music Park, 42501 Highway 530. Admission and camping details at summermeltdownfest.com

stRutZFEstJuly 28 tO 30 Darrington Music Park, 42501 Highway 530. Classic rock.strutzfest.com

EdmOnds summER COnCERts in thE PARk July 10 tO Aug. 21 3 to 4 p.m. Sundays, at City Park, Third Avenue S. and Pine Street in Edmonds; free; concerts canceled at 2:30 p.m. in case of rain.

hAZEl millER PlAZA COnCERtsJuly 19 tO Aug. 18Noon to 1 p.m. for Tuesday shows and 5 to 6:30 p.m. for Thursday shows; Fifth Avenue S. and Maple Street in Edmonds; free; concerts take place rain or shine.

EVEREtt ChildREn’s COnCERt sERiEsJuly 7 tO Aug. 18 Free outdoor shows, 10 to 11 a.m. Thursdays, Thornton A. Sullivan Park, 11405 Silver Lake Road.everettwa.gov/808

PORt gARdnER lAnding JunE 25 tO Aug. 27Saturday Evening Waterfront Con-certs: Free outdoor concerts, 6:30 p.m. to 8:30 p.m. Saturdays, Port Gardner Landing, 1700 W. Marine View Drive, Edmonds.everettwa.gov/810

lAkE stEVEns musiC On thE lAkEJuly 7 tO Aug. 4Free concerts, 7 to 8:30 p.m. Thursdays, North Cove Park, behind City Hall, 1812 Main St. 425-334-1012. lakestevenswa.gov

SUMMERMUSICSUMMERMUSIC

The Darrington Bluegrass Festival is a highlight of the summer music season.


mARysVillE sOunds OF summER COnCERt sERiEs July 15 tO Aug. 127 p.m. Fridays, at the Lions Centennial Pavilion in Jennings Memorial Park, 6915 Armar Road; free. 360-363-8400marysvillewa.gov

mARysVillE ChildREn’s COnCERts July 13 tO Aug. 10Noon Wednesdays at Lions Centennial Pavilion in Jennings Memorial Park, 6915 Armar Road; free. 360-363-8400marysvillewa.gov

mill CREEk summER ChildREn’s COnCERt sERiEs July 22 tO Aug. 19 Noon to 1 p.m. Wednesdays, at Library Park, 15429 Both-ell-Everett Highway, Mill Creek. Free, nonperishable food items accepted.cityofmillcreek.com/concerts

EVERgREEn stAtE FAiR COnCERtsAug. 29 tO sEPt. 2Evergreen State Fairgrounds, 14405 179th Ave. SE., Monroe.evergreenfair.org

snOhOmish tAstE OF musiC Aug. 19 tO 21Details at info@historicdowntown-snohomish.org.historicdowntownsnohomish.org

stillAguAmish FEstiVAl OF thE RiVERAug. 13 tO 14Arlington, $10 to park, otherwise free. Put on by the Stillaguamish Tribe, the Festival of the River & Pow Wow. Takes place at the River Meadows County Park.festivaloftheriver.com

tulAliP AmPhithEAtRE COnCERtsJuly 2 tO sEPt. 1 Start at 7 p.m., concerts for ages 21 and older; tickets on sale at ticketmaster.com or at the Tulalip Resort Casino.tulalipcasino.com

Forrest Miller plays the banjo at the Darrington Bluegrass Festival in 2014.

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B Y D o u g p A R R Y



TULALIP— As a couple, there are certain things you take for granted about life before kids — things like quiet dinners, spur-of-the-moment movie nights, and romantic getaways.

For the past decade, my wife and I have shared our getaways with two increasingly large, loud roommates. We love our kids, and we couldn’t ask for better traveling companions, but there’s one thing you just can’t do with kids in your room.

I’m talking, of course, about relaxing. Truly relaxing. Letting your worries wash away and treating yourself to a little luxury.

That’s what the Tulalip Resort is all about.

Here, you can lounge by the pool, try your luck in the casino, take in a show and indulge in various degrees of fi ne dining. Each step along the way, you’re greeted by friendly staff who seem genuinely happy you’re there and eager to please.

The 8-year-old hotel is undergoing renovations a couple fl oors at a time, beginning with the top two fl oors, which were completed recently. We were lucky enough to stay in one of the refurbished rooms, which include new furniture and carpets, in-room refrigerators, 55-inch smart TVs, and fog-free bathroom mirrors with Bluetooth connectivity.

Why do you need a smart mirror? Well, you don’t, but it does feel pretty cool to stream some classic soul tunes through your mirror while you enjoy a multi-head shower that hits you at three angles. The smart mirror sounded great and, as promised, it didn’t fog; my only complaint was that the image it refl ected didn’t look like Channing Tatum – I guess it’s not quite that smart.

What’s really smart are the extra touches that make the Tulalip Resort stand out: the Northwest Coast Salish art that adorns the rooms, the spacious bathrooms with granite countertops, the handy USB outlets, the fl exible LED reading lamps connected to the padded headboards on the beds.

Creature comforts don’t come cheap, of course. Rates for standard rooms start in the lower $200s for midweek stays and climb to the mid-$300s for popular weekend nights. The

LEft: Rooms are decorated with careful touches and useful features,

like handy reading lights.

RIgHt: Enjoy a relaxing massage or spa visit during your stay.

What’s really smart are the extra touches that make the

Tulalip Resort Casino stand out, such as the Northwest

Coast Salish art that adorns the rooms.

you don’t, but it does feel


cost climbs from there for the premium Orca Suites on the top floor or the family suites with two adjoining rooms.

Work will continue until early 2017 to bring the new amenities to every floor. In the meantime, if you’re sensitive to noise and you’re not an early riser, you might want to request a room that’s a floor removed from the work. There was a little construction-related noise from the floor below us starting around 8 a.m. during our midweek stay.

For us, it was no bother. We were too busy en-joying our uninterrupted couple time, exploring the resort and eating great food.

For dinner we went to Blackfish, one of seven restaurants at the resort. Blackfish has a varied menu with entrées such as filet mignon and venison, but its specialty is seafood prepared using traditional tribal techniques. My skewered prawns were crisp and succulent, served mount-ed on polenta and wilted greens. My wife raved about the huckleberry-orange chicken, served with wild boar sausage, blueberry corn muffins, carrots and broccoli.

If you’re looking for a dinner date destination, it would be hard to beat the food, service and ambiance at Blackfish. But there are other din-ing options, including a sports bar atmosphere at the Draft Bar & Grill, and the Asian-inspired Journeys East. For high rollers, the Tulalip Bay offers the resort’s finest dining, with prices to match. For a deliciously decadent way to start the day, try the Belgian waffle at Cedars Café.

toP: Tulalip Bay is one of the classiest places to dine in the area.

RIgHt: Coast Salish art is a prominent feature of Tulalip Resort Casino.


Quil Ceda Village is conveniently located on the I-5 corridor.

Use exits 200 and 202 and turn west. For more information call 360-716-5010.

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You can work off that waffl e in the fi tness room, located within the T Spa, but it’s more likely you’d want to go there to indulge in its massages or skin therapies. The spa includes separate men’s and women’s lounges with saunas, steam rooms and quiet rooms where you can relax by a fi re.

When you’re ready for more excitement, there of course is the adjoining casino. We tried to win our fortune and had pretty good luck before an ill-fated attempt to play a slot machine called “the Vanishing Act” – aptly named because it made $20 bills disappear. For the risk-averse, there are free musical performances most nights in the Canoes Cabaret.

So if you’re looking for entertainment, there are plenty of options, but many of them would necessitate leaving your room. When you have a posh, child-free room and you can play music through your mirror, why would you ever want to leave?

TULALIP RESORT CASINO: 10200 Quil Ceda Blvd., Tulalip.

RESTAURANTS: Fine dining at Tulalip Bay; Northwest seafood at Blackfi sh; Asian cuisine at Journeys East; a varied break-fast-lunch-dinner menu at Cedars Cafe; sports bar atmosphere at The Draft Bar & Grill; quick bites at Canoes Carvery; and Eagles Buffet.

ENTERTAINMENT: Canoes Cabaret hosts free musical perfor-mances Tuesday, Thursday, Friday, Saturday and Sunday nights; karaoke Wednesday; and additional ticketed shows on Fridays and Saturdays; Orca Ballroom and Tulalip Amphitheatre host special engagements from musical and comedy acts.

OTHER AMENITIES: Spa services include massage, body treatments, and skin therapies in 14 treatment rooms; the T Spa includes steam rooms, saunas and grotto showers. The Salal Marketplace specializes in Northwest-made goods, including Washington wines and tribal art. Oasis Pool is open 6:30 a.m. to 11 p.m.

RESERVATIONS AND MORE INFORMATION: tulalipresortcasino.com; 888-272-1111.

toP: Rooms are decorated with Coast Salish art.

RIgHt: The mirrors in the new room are fog-free and Bluetooth enabled.


Sweetnessfrom Sadness

After a tragedy, a former teacher turned to her dreams and opened a

• BAKERY •

MUKILTEO — Wine, pastries and a view of the water.The Sydney Bakery & Wine Bar in Old Town Mukilteo is a happy place even when it’s not happy hour.

Owner Judy Schneider-Wallace spent two years remodeling the 1920s cottage, which is perched on a hill by a busy intersection near the ferry terminal to Whidbey Island.

After opening earlier this year, The Sydney quickly became a popular spot to relax with a book, chat with friends, giggle with grandkids or grab a scone with coffee before work.

Schneider-Wallace, 48, is new to the restaurateur scene. She’s a former elementary school teacher-turned-baker with two kids, Jack, 17, and Sydney, 11.

The glass display cases brim with lemon bars, super-sized snickerdoodles, mason jar desserts, New York cheesecake, molten lava cakes, pies, sticky buns and granola parfaits.

There’s also dining grub, including quiche and sausage rolls. Or how about an Aussie pie—a fl aky pie crust, fi lled with savory ground beef and topped with puff pastry?

Sip a glass of Woop Woop, an Australian shiraz, with a plate of cheese, olives and almonds. Watch your cares dip into the sea at sunset. It might seem ironic the bakery came about from a life-shattering tragedy.

Schneider-Wallace talks about that tragedy, and how she came to start the bakery.

B Y A N D R E A B R o w N | p H o t o s K E V I N c L A R K R K


toP: Gourmet desserts in mason jars include New York cheesecake, tiramisu, molten lava cake or apple pie fl avors.

BottoM: Monkey bread, a south-ern dessert, is on the menu.

RIgHt: A charcuterie and cheese plate at The Sydney Bakery & Wine Bar in Mukilteo.

Judy Schneider-Wallace owns The Sydney Bakery & Wine Bar in Mukilteo where she is the chief baker and wine connoisseur. The Old Town bakery offers pastries, soups, gourmet desserts, coffee and wine.

What’s the story behind the name of the bakery?

In 2002 my husband, Paul, got accepted to Queensland University of Technology in Brisbane, Australia. Both Paul and I had always wanted to live overseas together. I applied for a sabbatical with the Mukilteo School Dis-trict and received it to study the literacy programs in Australia. We spent an amazing year living, loving and traveling around Australia with our young son Jack. Our year came to an end and we moved back to the states.

A few years later we were pregnant and decided to name our daughter Sydney after the beautiful city.

The bakery itself is inspired by the cafes that I frequent-ed while living in Brisbane. Our menu features Aussie pies, sausage rolls, scones and Australian favorites such as sticky toffee pudding.

Why did you decide to get into baking?

On Sept. 7, 2011, my life and the lives of my children changed in an instant. It was the fi rst day of school. Jack was starting seventh grade and Sydney was having her fi rst day of fi rst grade.

It was a normal start with me as a teacher having a new group of second graders excited for school. Paul,

as usual, came to my classroom to volunteer for a few hours that morning.

The day ended and I walked my class out to the buses and made sure each of my students were on their way home. Then I noticed that Sydney wasn’t picked up. That was strange: Paul was supposed to get her. From that moment I knew something was wrong.

That day, after Paul left the school, he had gone home and ended his ongoing battle with depression by killing himself. I was instantly a widow raising two children on my own.

Time moves forward and I had to start creating a new and different life for my children and myself. The kids went back to school after the funeral, but I found out how diffi cult it is to wade through all the aspects of a person dying. The kids and I joined support groups, went to doctors and moved to an apartment.

I eventually got back into the classroom and continued teaching. I knew I needed to make a change for all of us. I took a leave from the 2012-13 year of teaching to focus on my kids and rebuilding. During that time, I continued to substitute teach. I also met the man who is now my husband. We had an immediate connection. That April I signed my contract to teach at a different


—J u D Y s c H N E I D E R - w A L L A c E

…I had to fi gure out how to live a purposeful life while being a wife and mother. It was a hard time, but I have always been a fi ghter.

Jack Schneider works the expresso machine at The Sydney Bakery & Wine Bar in Mukilteo.

Mukilteo school. I bought a new house in June and got married in August.

I thought my life as a teacher, something that I had done for 20 years, would continue on. I met my new class and was absolutely thrilled with the third graders who walked through my doors.

After about a month of teaching I just wasn’t myself. I had devel-oped anxiety and panic attacks. This was not good for everyone and I let my principal know that I would need to take a medical retirement.

I was devastated about not teaching. Now I had to fi gure out how to live a purposeful life while being a wife and mother. It was a hard time, but I have always been a fi ghter. How could I wake up in the morning, get my kids to school and then fi nd joy and contentment?

After much soul searching I decided to enroll at Edmonds Community College and get a baking certifi cate. I could always bake and I loved to entertain. At one point during counseling I was asked, “What is your ultimate dream job?”

I responded by saying, “Having a bed & breakfast in Costa Rica.”

Well, I have to admit the bakery’s view does meet the water require-ment. Also the 1920s cottage I restored has a lot of the charm of a B&B too.

Mukilteo is such a charming city by the bay. There are no local bakeries and I thought I may have hit the perfect niche. Plus baking has always brought me joy.

Were you ever tempted to change your mind?

Oh yes! The build-out process was very challenging and delayed heavily. There were many mis-quotes and “so sorries” along the way. But I had to see my dream through.

Who alive or in history would you most like to have a glass of wine with?

Anne Frank. Her quote that, “Peo-ple are really good at heart” has been a driving force throughout my life. I would have to have that glass with her in Europe, though.

What do you want people to know about bakeries?

A misconception about bakeries is that you start and bake every-thing the night before. Baking is a process and many steps can be planned so that each day fresh products are made and my baker wasn’t there all night.

How do you control yourself from eating everything?

Easy. I can’t ever sit down to eat. I do have to do quality checks though. A perk of being at a bakery.

What is your biggest worry?

Will this really work? The restau-rant business is fi ckle. I just have to keep my dream alive and be-lieve I spent my money wisely.

People would be shocked to know...

That I have traveled to every con-tinent except Antarctica. I have also scuba-dived and ziplined along the way.

What is your guilty pleasure?

Being a news junky and crime show watcher.

Who has helped you along this journey to opening the bakery?

My husband, kids, chefs and friends have made this bakery possible. Fred Baxter helped me through the design, building process and the city of Mukilteo permitting process. Dale Wood-ard of Olympic General Contrac-tors brought a 1920s cottage to a fully functioning bakery.

What are three items in your fridge at home?

Cheese, milk and eggs. I know I can always make something for my kids with those.

What’s your working dress style?

Today I am dressed as a business owner. A comfortable dress that is cool for all of my running around. I do have my chef coat in my offi ce upstairs always on hand. Some days I am in my Sydney Bakery T-shirt ready for cinnamon rolls and sticky buns.

If you gothE sydnEy bAkERy & winE bAR613 Fifth St., Mukilteo425-374-8297mukilteobakery.com.


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Cancer survivor shares his skills and his joy for life

B Y D E A N N A D u f f p H o t o s A N D Y B R o N s o N

HEALINGARTthrough

EVERETT— Ron Lacount is as colorful as his stained glass artwork. The 67-year-old helps teach art therapy at Everett’s Providence Region-al Cancer Partnership. A cancer survivor himself, Lacount was diagnosed with stage IV throat cancer in 2013 and underwent chemotherapy and radiation treatment.

On his first hospital day, Lacount wore a flamboyant top hat he decorated with feathers and silverware.

“Art is such a positive outlet for your emotions,” Lacount said. “I’m not happy unless I’m making or doing something. I’m like a gerbil always on the move.”

Lacount completed treatment in 2015 and began attending art therapy to assist in emotional recov-ery. Providence launched the program in 2007. An average of 15 participants attend the weekly sessions. It is free to patients, survivors and their families. Ages range from 20 to 80 years old.

“It’s about the process, not the product,” said Dr. Kathryn Johnson, art therapist and medical director of Psychosocial Services, Providence Regional Cancer Partnership. “The work doesn’t have to even be pretty. Sometimes we need to make a mess — whether it’s on paper or in our tears — and be surrounded by people who accept and under-stand that.”

Group activities have included watercolor paint-ing, jewelry making, paper tapestries and more. Lacount began teaching stained glass just months after joining the group. He borrowed tools from fellow artists and solicited donated materials. Due to its complexity, stained glass instruction is generally limited to two students per teacher. Lacount welcomed all comers.

“I love teaching and mentoring. I have a passion for shared expression. Also, it makes me feel really good to see someone else learning,” Lacount said.

He was introduced to the medium in the 1970s and reconnected with it after 21 years of ac-tive-duty service in the U.S. Navy and 14 years working in the Everett shipyards.

His home is a personal gallery of his creations. Stained glass work hangs from the trees in his

front yard — “my light chimes reflecting the light of the world.” A pane of stained glass hangs in the window and depicts bats flying from a spiderweb. Entitled “Bat Out of Hell,” it was inspired by the grit and liveliness of his fellow art therapy comrades.

“They are so captivated by the process. I see how their eyes light up when they accomplish something new. I look for that WOW moment on their faces,” Lacount said.

Everett resident Pat Morris began attending art therapy in 2009. A survivor of stage III rectal cancer, the class helped the former florist tap new creative reservoirs.

“I didn’t realize what I could do until I started this class and found out firsthand,” she said. “The cre-ativity aspect seems to bond everybody and make them feel better. How can you not feel good if you’re creating something beautiful?”

It was her first foray into stained glass. She was drawn to the mixture of artistic design — choosing colors and patterns — as well as the technical as-pects of glass cutting. Her first project was a stained glass jewelry box of marbled pinks for her 14-year-old granddaughter’s birthday.

The 64-year-old was also inspired by Lacount’s per-sonal perseverance. He has dealt with Parkinson’s


— R o N L A c o u N t

Art is such a positive outlet for your emotions. I’m not happy unless I’m making or doing something. I’m like a gerbil always on the move.

toP: Ron Lacount is seen through a stained glass piece he made at Providence Regional Cancer Partnership in Everett.

RIgHt: Kathleen Scott laughs and holds up a wind chime as if it were an earring as Ron Lacount looks on during an art therapy support group.


diseased for more than a decade and suffered near-fatal injuries from a car accident shortly before his cancer diagnosis.

“It amazes me that even with Ron’s physical difficulties, if you put a glass cutter in his hands, he’s like a different person. He can cut a straight line faster than I can. He’s absolutely amazing,” Morris said.

A Harley-Davidson enthusiast, Lacount’s work often incorporates motorcycle parts such as turn indicators and taillights. He donated one of his pieces to Providence to ultimately be auctioned off, with proceeds benefiting patients. The base of the lamp is a Harley-Davidson engine pump and the stained-glass lampshade is emblazoned with a red, anatomical heart. The base is inscribed with “How’s your heart?”

“These projects provide an outlet for people to process their feelings around other people who understand what they’re going through. It’s a very therapeutic process,” said Justine Colombo, oncology social worker at Providence Regional Cancer Partnership.

The hope is to eventually display the artwork created by therapy participants for fellow patients and the community to enjoy.

“Sometimes it’s difficult for patients to relate experiences face-to-face, but they can through their artwork. You might see something in the colors, shapes or words they choose that really connects,” Johnson said.

For his part, Lacount aspires to one day open his own stained-glass studio. Until then, he foresees indefinitely continuing his colorful work at Providence.

“I owe them my life. That’s why I’m involved with Provi-dence,” Lacount said. “My biggest goal is to be a cancer survivor who inspires others not to give up.”

— p A t M o R R I s

“I didn’t realize what I could do until I started this class and found out firsthand.

toP: One of Ron Lacount’s stained glass lamps combining his love of motorcycles and glass at his Marysville home.

RIgHt: Ron Lacount draws out a new stained glass using agates during an art therapy support group.

up your summer


Warm evenings and lazy summer weekends, when I scrounge around for a plate of this and that to eat, I put the real work into the perfect cocktail.

“Spritz” brings us the Italian aperitivo cocktail. This isn’t that saccharine wine cooler everyone was drinking in the ’90s, instead it’s a bubbly aperitif that pairs bitter with sweet. Here are two samples from the book to try yourself.

— E R I N p R I D E

up your summer

Combine the Campari, vermouth, lime juice and simple syrup in a cocktail shaker. Add ice and shake until chilled. Strain over ice into a Collins glass, top with soda water, and add an orange slice garnish.

— Recipe by Michael McIlroy of Attaboy, New York City

Add Amaro Nardini, Aperol, lemon juice, and olive brine to a cocktail shaker. Add ice and shake until chilled. Strain into a chilled coup or cocktail glass. Top with prosecco and garnish with olives.

— Created by bartender Keneniah Bystrom of Seattle’s Essex restaurant

Safe Passage1 ounce Amaro Nardini¼ ounce Aperol¼ ounce fresh lemon juice¼ ounce castelvetrano olive brine2 ½ ounces prosecco

Photography credit: Dylan + Jeni © 2016.

“Spritz” by Talia Baiocchi & Leslie Pariseau. Ten Speed Press, $18.99

Rome With a View1 ounce Campari 1 ounce dry vermouth1 ounce fresh lime juice¾ ounce simple syrupSoda water

Reprinted with permission from “Spritz: Italy’s Most Iconic Aperitivo Cocktail,” Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Spritz


sNoHoMIsH couNtY sIps fRoM A

Wine lovers don’t need to go to Seattle to get their fix

— there are excellent opportunities for great wine pairings

in Snohomish County. As a sommelier, I am constantly

analyzing wine lists, in search of good pairings or great

bargains. Here are some of my suggestions based on the

wine lists for four Snohomish County restaurants.

Prices per bottle unless otherwise indicated.

B Y o w E N B A R g R E E N

p H o t o B Y A N D Y B R o N s o N

AnthOny’s hOmE PORt Anthony’s Home Port in Everett is a great place to enjoy great wines, great food and amazing views of the Puget Sound.

suggEstEd winEs And PAiRings 2014 Chateau Ste. Michelle Sauvignon Blanc, $8 per glass, Chop Chop Seafood

2012 Amavi Cabernet, $75, Signature New York steak

2012 Woodward Canyon ‘Old Vines’ Cabernet, $150, Signature New York steak

FOR sPARkling winE lOVERsNV Domaine Ste. Michelle “Brut,” $30

2013 Abeja Chardonnay, $75

Both will pair beautifully with the Alaska Weathervane Scallops

Tulalip Resort Casino Wine Room


lOmbARdi’s REstAuRAnt Lombardi’s Italian Restaurant, with locations on the scenic Everett waterfront and in Mill Creek, features some excellent value wines that pair well with their food selections.

by thE glAss2013 Millbrandt Vineyards Chardonnay, $10.75, 9 ounces

2012 Millbrandt Vineyards Cabernet, $11.75, 9 ounces

by thE bOttlE To pair with Lombardi’s Salumi Rustico or Toscana pizzas or their Lamb Pappardelle, Roman Style Lasagne or Ravioli Bolegnese:

2012 Ruffino Ducale, $44

2013 Novelty Hill Red Wine, $34

2011 Arbor Crest Sangiovese, $39

tO PAiR with sAlAds, suCh As thE CAEsAR OR gRillEd stEAk 2014 Gordon Estate ‘Reserve’ Chardonnay, $38 (an excellent value)

2014 Novelty Hill ‘Stillwater Creek Vineyard’ Sauvignon Blanc, $36 (One of the best Sav Blancs in Washington.)

tO PAiR with thE nEw yORk OR RibEyE stEAks, thEsE winEs ARE bOth gOOd VAluEs2013 Januik Cabernet, $48

2012-13 Saviah ‘Walla Walla’ Syrah, $50

EmORy’s On silVER lAkE Emory’s Lakehouse Restaurant has some absolutely outstanding values on their wine list. Emory’s earned the Award of Excellence in 2014 and 2015 from Wine Spectator Magazine. Here are some suggestions.

winEs thAt wOuld bE dOublE thE PRiCE in dOwntOwn sEAttlE2013 King Estate Pinot Noir, $44.95

2012 L’Ecole No. 41 Merlot, $30.95

2011 Duckhorn Merlot, $60.95 (one of the best values I have seen on any Washington restaurant wine list in the past year)

The King Estate Pinot would pair beautifully with their Columbia River Steelhead with Scampi Sauce, while both Merlots would be excellent matches with their Lakehouse Cheesburger or even their Kobe Beef Bourguignon.

gREAt buys FOR CAbERnEt lOVERs 2013 Chateau Ste. Michelle ‘Indian Wells’ Cabernet, $38.95

2012 Mt. Veeder Cabernet, $55.95

2012 Woodward Canyon Artist Series Cabernet, $75.95

Try pairing these with their Filet Mignon or their Lakehouse Bistro Steak.

whitE winE suggEstiOns2012 Caymus Connundrum, $39.95

2013 Willakenzie Estate Pinot Blanc, $45.95

2013 Chateau Ste. Michelle, Cold Creek Vineyard, Chardonnay, $49.95

These wines are great choices for lighter fare like the Dungeness Crab and Shrimp Salad, the Fish Taco Salad or the Tuscan Cobb Salad.

A sPluRgE At A gREAt PRiCE2013 Cakebread Chardonnay, $62.95

2012 Cote Bonneville Chardonnay, $69.95

2009 Garrison Creek Cabernet, $79.95 A particularly silky and rich effort

2013 Caymus Cabernet, $125.95 A great Washington vintage in its sweet spot right now

A simPlE glAss 2013 Chateau Ste. Michelle ‘Indian Wells’ Cabernet, $10/$14.50, 6/9 ounce

2012 Northstar Merlot, $14/$20.50, 6/9 ounce

2013 Columbia Crest Grand Estates Merlot, $7.50/$10.75, 6/9 ounces

2014 Franciscan Estate Chardonnay, $9/$13, 6/9 ounces

2014 Arbor Crest Sauvignon Blanc, $7.50/$10.75, 6/9 ounces

tulAliP bAy Tulalip Bay, in the Tulalip Resort Casino, is one of the classiest spots north of Seattle. Head sommelier Tommy Thompson has crafted a superstar wine list that has some excellent selections out of Washington. Here are some of my picks.

2012 REynVAAn FAmily VinEyARds ‘in thE ROCks’ syRAh, $95, $50 FOR hAlF bOttlE This is an awesome buy on a hard-to-find wine. It will complement their Hazelnut Crusted Rack of Lamb beautifully, utilizing the stony and nutty elements from the wine into the dish.

2012 QuilCEdA CREEk CVR, $80, $45 FOR hAlF bOttlE This is a another great bargain. This wine captures the art of blending Cabernet, Cab Franc and Merlot, which has the weight and structure to pair with the restaurant’s Bone-in Ribeye Steak.

2012 siXtO ‘mOXEE VinEyARd’ ChARdOnnAy, $15 PER glAss, $80 bOttlE This is one of my top Washington Chardonnay bottlings, and it is offered at less than half the retail price by the bottle. This rich Chardonnay will be a perfect match for their Seared Halibut and Mussels.

2011 sEVEn hills ‘COlumbiA VAllEy’ CAbERnEt, $13 PER glAss If you are looking for a glass of red wine, try pairing this with the Ribeye Steak, as this cold vintage Cabernet will be drinking beautifully right now.

2011 tRAnChE ‘sliCE OF PAPE’ blAnC, $45 PER bOttlE This absolutely awesome wine will pair well with the their buttery Lobster Tail Ravioli.

2014 nOVElty hill sAuVignOn blAnC, $36 PER bOttlEThis lovely white will pair beautifully with the fresh King Crab Legs.


What makes a great summer beer? It has to start with refreshment. It’s sweltering out, your brow is damp and your throat is parched. The last thing you want is some hop bomb of an IPA or a big chocolatey stout. No thanks. Save that for the nine months of rain.

When the mercury makes a push upward toward triple digits—which, thanks to global warming, is going to happen more and more often in the usually temperate Paci� c Northwest—you want something light, efferves-cent, crisp.

Sure, a little � avor helps, and no beer drinker is going to get bent out of shape if there’s some slight hop bit-terness, but what you want after that marathon in the beating sun is something craft beer experts call quaffability.

Now, the last time I whipped that word out while I was drinking a beer I was rightfully mocked. Who says quaf-fability? It sounds like the First Lord of Cambridgeshire just shot a pinky up and tilted his monocle in agreement of a right fancy tea. It’s bourgeois, not working-class craft beer talk, right?

But, listen. No, seriously, stop laughing. Quaffable is a real world and it’s real important to beer drinkers. It’s important in the sense that quaffable means you can drink more. You can try more of that 4.5 percent helles lager than that 8 percent triple IPA that dry-hopped your tongue back to the stone age. Summer beer is a numbers game.

So, I gathered some friends who know a little something about beer but nothing about numbers and tried some of the best summer beers from right here in Snohomish County.

Also, one of our taste testers, David, intricately described the perfect location each beer should be enjoyed, so I listed those as well.

Summer BrewsFORTHE

SKooKuM BREWERy,ARLINgToN

Skookum head brewer Hollis Wood unleashes this beauty every spring and it’s easy to see why. The base citrus fl avor of this pale ale is the perfect canvas to have some fun with throughout the summer. Between now and September, Wood will throw in all kinds of fruits, from clementine oranges to grapefruit, to boost the fl avor without affecting the drinkability. The Daily Rind isn’t as refreshing as some of the other beers on this list, but it makes up for it in complexity and hoppiness. Think of it as a versatile summer beer; it’s a great beer for the dog days or the cool nights.

DAVID’S WHERE To DRINK: In your camping chair in front of a ferocious bonfi re.

thE dAily Rind

DIAMoND KNoT BREWINg, MuKILTEo

This summer beer from the Mukilteo brewery comes with a twist. Take a sip and you’ll notice it right away: a sweet, honey-like fi n-ish. That comes from the Belgian yeast, which Diamond Knot added to the beer to give it that special touch. But this isn’t an authentic Belgian-style beer. The brewers at DK used a 2-row pale malt to give it major drinkability. It pours a golden color and has a really solid backbone, and yet fi nishes light, just what you want in a summer beer.

DAVID’S WHERE To DRINK: Awkwardly mingling with relatives at a family reunion.

binnAClE summER AlE

SNoToWN BREWERy,SNoHoMISH

SnoTown head brewer Frank San-doval was planning on stopping production of his popular citrus-basil pale ale when he could no longer get the organic basil from a local farm. But he was getting too many requests, so when he found another local farm to provide basil he decid-ed to bring it back as a summer beer. It’s an inspired decision. Cit-Bay is a nice mix of bright citrus and spice. The basil is very subtle and the beer is refreshing and fl avorful. It’s a great beer to go with a barbecue and that epic fruit salad your aunt makes every family picnic.

DAVID’S WHERE To DRINK: Standing in front of your barbecue as you ‘cue up some spicy cuts of pork and beef.

Cit-bAy PAlE AlE

B Y A A R o N s w A N E Yp H o t o B Y I A N t E R R Y


Raise your mug to pure quaffability.

AMERICAN BREWINg Co., EDMoNDS

Not surprisingly, this was the lightest beer of the group. Made with Liber-ty hops instead of the usual Saaz or Hallertau hops, this new pilsner from American Brewing is very light and drinkable. It’s the perfect beer to hand your uncle who only drinks Coors Light. Unlike the Rocky Mountain refresher, the Independence Pilsner has a solid hoppiness from the Liberty hops and is fl avorful, including hints of bread and honey. One of our taste testers took a long drink and then blurted out, “My mom would really like this beer.” That could be taken two ways, but I think it’s a solid compliment, especially when you’re talking about a summer beer.

DAVID’S WHERE To DRINK: On an Adirondack chair in front of a lake as the sun goes down.

indEPEndEnCE PilsnER

CRuCIBLE BREWINg, EVERETT

The name may conjure images of darkness, but helles means light or pale in German. Helles lagers are just that: light, pale and very refreshing. Another word that comes to mind is clean. Crucible head brewer Dick Mergens brewed this version of the popular German summer refresher as an answer to the brewery’s Pilsner that had been on tap since they opened, and it is surpremely “clean.” It’s a well-structured lager that has the nice soft features of a lager with the subtle bite of hoppiness that comes with a pilsner. At 4.6 percent ABV and just 13 IBU, a couple of pints of this beer is just the beginning.

DAVID’S WHERE To DRINK:Beside a beautiful stream at the end of a long hike.

gO-tO hEllEs

SouND To SuMMIT BREWINg, SNoHoMISH

It may not be brewed in Cologne, Germany, but Sound to Summit’s kolsch is a fi ne interpretation of the famous hoppy ale. Kiteboard Kolsch is light in color and body and could be mistaken for a pilsner, but it’s a bit too hoppy and has a nice bed of fruitiness that makes it … well, something more. It has everything you could want in a summer beer: brilliant color, gentle hoppiness and crisp fi nish. Another nice note: Sound to Summit recently began bottling its kolsch, so now it’s easier to fi nd.

DAVID’S WHERE To DRINK: On your porch as you survey the lawn you just mastered.

kitEbOARd kOlsCh


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PRINTS, PROCESS & COLLABORATION

MAY 12 – SEPTEMBER 5, 2016SCHACK ART CENTER, 2921 HOYT AVE. , EVERETT, WA

Chuck Close: Prints, Process, and Collaboration is organized by Terrie Sultan, Director of the Parrish Art Museum, Water Mill, NY, and has been made possible in part by the generous underwriting by the Neuberger Berman Foundation and grants from the Lannan Foundation and the Jon and Mary Shirley Foundation. Photo credit: Self-Portrait, 2002, 43-color woodcut 31” x 25”, Edition of 60; Karl Hecksher New York, printer; Pace Editions, Inc. New York, publisher; Courtesy of Pace Editions, Inc. and the artist. Supported locally by: The Jon & Mary Shirley Foundation; Boeing; TPA Fund of Snohomish County, Washington; Klein Honda and City of Everett Hotel/Motel Tax Fund

CHUCK CLOSE

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CoolCoCoC olCustard

Snoqualmie Ice Cream expands its decadent offerings with six new

frozencustards.

Makes perfect sense to the frozen treat gurus at Snoqualmie Ice Cream. It also helps put Mukilteo and Maltby on the map.

Mukilteo Mudd is the best selling ice cream overall of the Maltby-based ice creamery that ships products nationwide. Mukilteo is a mouthful of more than chocolate for those outside this region. “People can’t pronounce it,” said Snoqualmie spokeswoman Kelsey Carey.

French Lavender is another popular fl avor at the ice cream plant, which has made hun-dreds of fl avors since Barry and Shahnaz Bettinger started it in 1997.

Mixes and tubs are sold to hotels and restau-rants. You can also pick up a pint at many stores around Puget Sound.

But why not take it a step closer? You can watch it get made though the glass window at the creamery’s scoop shop in Maltby. The ice cream is vat-pasteurized and made in small batches. It is sweetened with non-GMO cane sugar.

The scoop shop, open May through October, sells cones, shakes, fl oats, pints and coffee. A fi replace, patio and board games round out the family-friendly shop.

B Y A N D R E A B R o w N p H o t o s B Y K E V I N c L A R K

People in Mukilteo eat New York cheesecake.

So why shouldn’t people in New York eat

Mukilteo Muddice cream?

snOQuAlmiE iCE CREAm sCOOP shOP21106 86th Ave. SE, Maltby

360-668-2912www.snoqualmieicecream.com

Hours are noon to 8 p.m. Thursday through Sunday through Oct. 2.

There are 24 flavors at a time for scooping. The hard part is making a choice. Asking for a sample may only make the decision more difficult.

That is, unless you’re 4-year-old Elise Kinney.

On a recent visit, the Bothell girl knew exactly what she wanted: the light blue cotton-candy flavor.

“It’s yum,” she said, as she noshed a cone that took both hands to hold and left blue smudges on her cheeks and chin. “It tastes like blue. I like the color and the taste.”

A lot of research and development goes into ice cream long before it reaches the cone.

“We brainstorm and go from there,” Carey said. Snoqualmie recently introduced six new frozen custards.

“Custard has 14 percent butterfat and ice cream has 19 percent,” Carey said. “It has more eggs but less butterfat, to keep that creamier richer flavor.”


UPPER LEft: Tubs of ice cream come off of the assembly line at Snoqualmie Ice Cream in Maltby

LoWER LEft: The shop has plenty of room to spread out and enjoy your ice cream or custard, or take a cone outside.

RIgHt: Maddie Cahoon enjoys a scoop of ice-cream at Snoqualmie Ice Cream.

— K E L s E Y c A R E Y

Custard has 14 percent

butterfat and ice cream has

19 percent. It has more eggs

but less butterfat, to keep that

creamier richer flavor.

The new custard flavors are:Blueberry Cardamom Crisp: Northwest blueberries, oats and cinnamon.

Red Raspberry Cake: Cake batter, raspberry ripples and white cake pieces.

Spicy Banana Brownie: Fudge brownies mixed into sweet banana cinnamon custard.

Brown Butter Sugar Cookie: Brown butter custard and soft sugar cookies.

Brown Sugar Cookie Dough: Brown sugar and extra bites of chocolate-chip cookie dough.

Crispy Marshmallow Treat: Marshmallow flavored with Rice Crispy pieces.

snOQuAlmiE iCE CREAm sCOOP shOP21106 86th Ave. SE, Maltby

360-668-2912www.snoqualmieicecream.com

Hours are noon to 8 p.m. Thursday through Sunday through Oct. 2.


Snoqualmie Ice Cream offers 24 flavors at a time in the shop, which is open Thursday to Sunday in Maltby.Snoqualmie asked for suggestions on Facebook.

Out of thousands of entries, a Seattle resident came up with this winning flavor, which is inspired by her childhood memories of making homemade rice crispy treats.

Other social media suggestions included blueberry mint, apple pie and peach cobbler.

“Rice Crispy treat won on all levels,” Carey said.

Top it with fruity crisp cereal and you have a gourmet dessert.

I gave the new flavors a try myself. In the name of research. The pints were at Fred Meyer on sale for $2.50, about half the suggest-ed retail price. How could I not buy all six new flavors?

I’d planned to sample them all but my husband ate the entire marshmallow crisp. He said he couldn’t help it.

The two cookie custards were my son’s favorite.

The pint-sized custards are packed with flavor and creamy. Very creamy. Sometimes store-bought ice cream has texture issues. These tasted fresh out of a scoop shop.

I liked blueberry the best. To quote Elise: “It’s yum. I like the color and the taste.”

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EVERETT– It’s an art show one might expect to see in Los Angeles, New York or Paris.

Instead, look for it at the Schack Art Center in Everett.

The exhibition “Chuck Close: Prints, Process, and Collaboration” takes a look at the world-renowned artist’s ground-breaking innovations in a broad spectrum of printmaking mediums.

These include etching, aquatint, lithog-raphy, handmade paper, multi-color silkscreen, traditional Japanese woodcut and reduction linocut.

Visitors to the exhibit can see Close’s cre-ative and technical processes through the display of progressive proofs, woodcut blocks and etching plates that illustrate the steps involved in making a print.

Born in Monroe, Close grew up in Sno-homish County and graduated from Ever-ett High School and Everett Community College, where he studied with legendary art teacher Russell Day, for whom the col-lege gallery is named. The artist earned degrees at the University of Washington and Yale University, and has lived most of his life in New York.

Close is perhaps best known for his massive-scale-portrait paintings, includ-ing self-portraits and iconic images of his friends, such as composer Philip Glass. These paintings, based on photographs Close makes of his subjects, incorporate grids and intricate patterns to form realistic images.

s t o R Y B Y g A L E f I E g E p H o t o B Y D A N B A t E s

See Chuck Close’s famous and inspiring artwork right

here in Everett

toP: Chuck Close works on a piece of art. Photo by Terri Sultan

RIgHt: Shortly after arriving at the Schack for a recent visit, artist Chuck Close tours the main floor.


Hours are 10 a.m. to 6 p.m. Mondays through Fridays, 10 a.m. to 5 p.m. Saturdays

and noon to 5 p.m. Sundays.

Check the Schack website, www.schack.org, to find out about

free-admission Mondays.

Chuck Close: Prints, Process and Collaboration, through Sept. 5,

the Schack Art Center, 2921 Hoyt Ave., Everett.

General admission is $10. Schack members, seniors, military and youth pay $5;

children are free.

& PERSONAL& PERSONAL

A Mountlake Terrace gardening couple loves perfecting their yard —

and sharing it with others as part of the Northwest

Perennial Alliance

s t o R Y B Y A N D R E A B R o w N p H o t o s B Y A N D Y B R o N s o N

MOUNTLAKE TERRACE — Kathleen and John Neal are the perfect storm of talents.

She’s handy with plants and Pinterest ideas.

He likes to build and mow.

The result: a garden paradise.

It’s of caliber to be on an annual public garden tour, but the Mountlake Terrace couple doesn’t want 700 strang-ers coming through their yard in a single day.

Joining the Northwest Perennial Alliance was the perfect fi t.

The alliance allows members to visit one another’s gardens throughout Western Washington. It also offers friendship, classes and discounts at many garden stores.

For $35 a year, what more could you want?

It even comes with a fat guidebook with photos and gar-deners’ stories. But you have to be member to get your green thumbs on one.

“The book has gardens grouped by region that are open for a few days on particular weekends,” Kathleen Neal said. “There’s time to talk to the gardener. That’s a plus. Many are learning. It’s much more personal.”

The alliance consists of a network of neighborhood groups throughout Puget Sound, with names such as Dirty Divas, Eastside Hortaholics, Northern Exposure, Late Bloomers, Shovels & Hoes, Secateurs of Snohomish County, Petal Pushers and Twilight Group.



toP: John and Kathleen Neal in their gar-den in Mountlake Terrace. The Neals, mem-bers with Northwest Perennial Alliance, allow members to tour their garden.

faR LEft: Various Hosta, including “Gold Standard” and “War Paint” sit along side a Japanese Maple and other NW plants for a showy display.

RIgHt: Vine fuchsias and a toad sculpture wait patiently to show off to viewers stroll-ing by on a garden tour.

Members meet informally on a local lev-el to talk shop, swap tips and socialize.

It’s all part of the plan.

Northwest Perennial Alliance was found-ed by a small group of plant enthusiasts in Seattle in 1984 and now has about 1,300 members. It was patterned after the Hardy Plant Society of Great Britain, offering free garden tours, lectures, plant sales and a seed exchange.

The Neals have been married 52 years. She worked in the health insurance fi eld. He was a remodeling contractor and worked in restaurant supply.

When they moved into the suburban home in 1978, there was an apple tree and a big yard with a swingset for their three kids, then 8, 10 and 14.

Then there was a big vegetable garden.

Now there’s a big fi sh pond and a won-derland of foliage and fl owers through-out the property that seems secluded from hustle of a nearby highway.

A his-and-hers shed makes for a happy marriage.

“The barn-door side houses all his stuff,” she said, “and the porch side houses all my stuff.”

The division of labor also keeps marital harmony.

“I’m not a gardener,” he said. “I generally just take care of the lawn.”

She plants and designs. Her touches in the garden bring to mind a Pinterest board, which makes sense as it’s where she gets and shares ideas.

She scours Craigslist and yard sales for items to repurpose as accent pieces, such as chandeliers and a tricycle she painted turquoise.

That green iron railing that borders the fl owers?

“Those used to be black wrought-iron railings in our upstairs living room,” she said.

The garden tiles she made are her most “pinned” item, she said.

“I got dollar-store food storage tubs and put leaves in the bottom. Then I sprayed them with a release agent like Pam or WD-40 then fi lled with concrete.”

After it hardens, pop it out and — voila! — garden tiles.

To see it in person, you just might have to join the club.

Find one near you at www.northwestpe-rennialalliance.org.

| Andrea Brown: 425-339-3443 [email protected]



Al bORlin PARkA little more than a mile of trails wind through Al Borlin Park, on a little peninsula where Woods Creek fl ows into the Skykomish River. The paths are mostly wide and fl at. It feels like you’re farther from the city than you actually are. There’s a picnic area at the southwest corner of the park. The trail offers access to the river.

Where: 615 Simons Road, Monroe

big gulCh Big Gulch runs east-west through Mukilteo. There are a number of spots to access the trail, which is lush and green and passes by some small streams that kids will enjoy. You’re likely to fi nd im-pressively large slugs. The access points at the Mukilteo Library or 92nd Street Park are particularly

handy for families. The trail is a mix of dirt and rock. All together, there are 2.9 miles of trails.

Where: There are several access points. Check the map at http://bit.ly/1KIskji.

CEntEnniAl tRAil You have many options on the Centennial Trail, which stretches 29 miles from Snohomish to north of Bryant. The path runs on aban-doned rail lines and is great for walking and biking. There are ac-cess points, most with restrooms, all along the trails. Equestrians also use the trail in some areas.

Where: Check centennialtrail.com for a map and directions to parking areas.

EdgEwAtER bEAChA quarter-mile trail offers access to Edgewater Beach, a 1-acre park ad-jacent to the Mount Baker terminal. The beach has some cozy logs for watching the sun set over Whidbey Island and plenty of rocks for kids to throw in the water.

Where: The trail begins near Sound Transit’s Mukilteo station at 920 First St.

FOREst PARk Forest Park in Everett lives up to its name. In addition to the well-known playground and swim center, a number of trails weave through the forested areas of the park. Most are hilly and are a good way to burn off energy. The trails connect to a fun pedestrian bridge that crosses over Mukilteo Boulevard at Federal Avenue.

Where: 802 E. Mukilteo Blvd.

JAPAnEsE gulCh A hike in Japanese Gulch leaves you feeling like you’ve traveled much farther than you have. A series of trails wind through mature forest, wetlands and steep ravines. The park is in two basic sections. North of Mukilteo Boulevard there’s an gentle inter-pretive trail that’s great for young kids. South of the road, there are rougher trails that older kids would enjoy exploring. There are about 2.6 miles of formal trails and about 5 miles of informal paths.

Where: There are two main access points, one at 1100 5th St, Mukil-teo and another at 44th Avenue W and 76th Street SW in Mukilteo.

Kid Treks

s t o R Y B Y J E s s I L o E R c H p H o t o s B Y D A N B A t E s & M A R K M u L L I g A N

P arents, I’m sure I don’t need to tell

you this, but it’s summer. that, combined with some stellar weather, means it’s a great time to get your kids (and yourself) out to explore. to help you out, here are a number of family-friendly walks. all of these trails are easy, a short drive from a city and have something to appeal to kids.

Four-year-old Erik Riddell peers over the side of a bridge running through lower Japanese Gulch in Mukilteo while his brother, Owen, and mother, Robin, prepare to take a picture of the creek.


lAkE tyE tRAilJust to the west of Monroe, a 1.6 mile paved trail wraps around Lake Tye. The views of the nearby farmland are pretty and you’re likely to spot lots of birds. There’s a picnic shelter, restroom and playground for kids nearby.

Where: 14964 Fryelands Blvd., Monroe lAngus RiVERFROnt PARk Langus Riverfront Park in Everett is a great trip for a picnic and a walk. The park has a number of tables and a restroom. The trail is paved and is a good place for bikes or scooters. The trail makes a big U. It heads south along the Snohomish River before curving north along Union Slough. You’re likely to see bald eagles, hawks, shorebirds and songbirds. The trail is about 1.5 miles each way. You can make the trip longer by adding a walk around Spencer Island.

Where: 400 Smith Island Road

lORd hill REgiOnAl PARkLord Hill is popular with walkers, runners, mountain bikers and equestrians, and there’s plenty of room to spread out. There are endless options for hikes. The trails are mostly forested and are pleasant even on a hot day. Come early or late in the day for your best chance to see wildlife. The trails can get confusing, so check out the PDF map on the park’s website before you head out. There are also maps places at var-ious locations through the park.

Where: 12921 150th St. SE, Snohomish; map here.

lOwEll RiVERFROnt PARk Lowell Riverfront Park features a wide, paved trail that travels north from the park along the Snohomish River. There are also trails that loop around a man-made wetland. This is a great spot to watch trains. There’s a footbridge over the tracks that connects the Lowell Neighbor-hood and the trails. Check out the water feature on the bridge, especially if it’s raining. The trail is 3 miles roundtrip.

Where: Head east on 41st Street in Everett. Turn right on S. Third Avenue. Take a left on Lowell-Sno-homish River Road/Lenora Street. The park is on your left after you cross the railroad tracks.

lunds gulCh One thing to know about Lunds Gulch: It’s all downhill on the way there. This means, and I’m sure you’ve figured this out, it’s all uphill on the way back. Plan some snacks or a long break before you head back. The trail ends at a grassy area great for a picnic. Lunds Gulch Creek runs along the trail for most of the way. The trail is 2.5 miles roundtrip on a dirt path with some stairs. You gain 400 feet of elevation on the way back.

Where: 6026 156th SW, Edmonds

nARbECk wEtlAnd sAnCtuARyA little wetland is tucked away near Boeing in Everett. Narbeck features a third of a mile inner loop on a boardwalk and a 1.5 mile trail that goes around the perimeter. You’re likely to see ducks and blue herons. Kids will like the boardwalk, bridges and a blind shaped like a beaver lodge. There are picnic tables and restrooms.

Where: 6921 Seaway Blvd., Everett

PigEOn CREEkPigeon Creek offers rare beach access in downtown Everett. On this trail, the destination is the point. The view is lovely and there’s a small rocky beach for kids to play on. There are also picnic tables and plenty of logs to sit on. The trail is paved and has a distinctly industrial feel. There are fences on both sides, with the

Port on one side and the train tracks on the other. The trail is a little less than two miles roundtrip.

Where: Access is from Terminal Avenue at the West end of Everett Avenue.

sPEnCER islAnd Spencer Island has excellent views of the Cascades Mountains and is a great place to watch birds. You’re pretty much guaran-teed to see hawks, blue herons, songbirds and plenty of ducks. After you cross the bridge over the slough, head left (north) for an out-and-back path or head right for a loop around the south end of the island. (Beware that sting-ing nettles often hide along the trail at the far south side.) Dogs are allowed on the north side of the island, but not the south side. The trail is crushed rock or dirt. If you walk all the trails, you’ll cover a bit more than 6 miles.

Where: From Langus Riverfront Park, follow the road south until it turns left under I-5. Park in the lot near the wastewater-treatment plant. Walk a short distance down the road and cross a bridge to get to the island area.

yOst PARkYost Park is a refuge of green in Edmonds. A number of different trails wind and loop through a mix of red cedar, red alder, big-leaf maple and western hemlock trees. Some of the trails travel along Shell Creek. A variety of wildlife lives here. If you’re lucky, you may even spot a barred owl or a salamander. For kids who like a little adventure, check out the self-guided letterboxing treasure hunt.

Where: 9535 Bowdoin Way, Edmonds

ABOVE: A squirrel sits perfectly still, yet ready to scramble away.

BELOW LEFT Berries, ferns and other flora can be found along the trail.

BELOW RIGHT: A male pileated woodpecker waits just below the hole into its nest in a dead snag.


w hen I was born, Everett’s popula-tion was just over 30,000. Now we have more than 105,000 residents, and we’re expected

to grow signifi cantly over the next 20 years. Despite our wider city limits, we have never lost our small-town character. People often talk about “six degrees of separation,” but in Everett, it often seems more like two degrees. It’s that tight-knit neighborhood atmosphere that makes Everett a place where people want to live and raise their families.

When I was growing up and attending school in Everett, I didn’t fully appreciate our incredible setting. Now I know how fortunate we are to live in such a beautiful city. We are surrounded on three sides by water – with the mountains just beyond. From sunsets on the bay to our more than 1,600 acres of parks and green space, Everett is ideal for outdoor enthusiasts. For me, I am constantly drawn to our water. I start my mornings with a jog or walk along the water-front, and I relish the opportunity to spend one-on-one time with my kids on our boat.

But beyond our incredible setting, and beyond the companies that drive our economy and put us on the map, Everett’s true strength is its people. We are a community of makers. Whether it is assembling world-class airplanes, perfecting a craft brew, forging a glass bowl in a blazing furnace, or shaping the next generation of engineers and technicians, we are driven by the impulse to innovate and create.

From my offi ce in downtown Everett, I see evidence of that spirit everywhere I look. On the waterfront, Boeing-bound cargo moves through our port each day. To the north, I see award-winning Providence Regional Medical Center and the new home of Washington State University North Puget Sound coming out of the ground. I see a thriving city center – from kids playing on top of the children’s museum to new apartment buildings, art and music venues and restaurants lining our downtown streets.

We have come a long way from our beginnings as a mill town and “city of smokestacks,” but the drive to build and innovate can still be seen throughout our community today. It’s what has

sustained us through hard times and it’s what will propel us into the future. It’s what motivates us to fi nd new and better ways to support our most vulnerable citizens and to create a safe and welcoming city for all of our residents.

I love Everett. I am incredibly proud of who we are and who we are becoming. Our future is brighter than ever.

MoRE oN RAy:

Ray Stephanson is the mayor of Everett, the largest city in Snohomish County. He and his wife, Victoria, have been married for more than 45 years. They have three children and two grandchildren. In 2015, Stephanson became Everett’s longest-serving mayor.

Why I loveit here: RAY STEPHANSON

I’m proud to be a born-and-raised Everett resident. I became involved in civic life in the ’90s because I believe in this city and I want to help shape its future.

p H o t o B Y D A N B A t E s

— ERIN PRIDE— ERIN PRIDE

Gone are the days of sad plates of wilted iceberg lettuce, the odd tomato and bagged garlic croutons. Also gone are the days of treating salad like a “diet food.”

Peter Gordon’s “Savour” salads are full-� avored and meaty, even when there is no meat. His salads aren’t pushed aside on puny plates; they’re centerstage and worthy of a meal.

This recipe from “Savour” features carrots, lettuce and scallions, all of which you can � nd crisp and beautiful right now at local farmers markets.

1 ½ pounds carrots, peeled, halved lengthways

3 tablespoons olive oil

2 oranges, segmented

3 tablespoons agave or maple syrup1/3 cup sultanas (golden raisins)

1 cup pecans, toasted and chopped

1 spring onion (scallion), thinly sliced

1 handful salad leaves (arugula works well)

2 ounces manchego cheese

Steam or boil the carrots in salted water for 6 minutes. If using baby carrots, cook for 4 minutes. Tip into a colander and leave to drain. Brush with 1 tablespoon of the oil and season with salt and pepper, then cook in a heavy-based pan until colored on both sides and cooked through, about 3 to 4 minutes depending on their size. Leave to cool. Mix the orange segments with any of their juice you can squeeze from the “core.” Add the agave syrup, sultanas and pecans. Leave for 10 minutes, then mix in the remaining oil. Leave for at least 20 minutes to allow the sultanas to soak up some of the liquid, tossing from time to time. Just before serving, mix in the spring onion. To serve, lay the carrots on a platter or plates. Scatter on the salad leaves, then spoon on the orange, sultana and pecan mixture. Thinly shave the manchego on just as you serve it.

SAVORY SALAD


“Savour: Salads for all Seasons” by Peter Gordon; Jacqui Small, $35

A 2-3 month-old harbor seal lies on the beach next to the Edmonds fishing pier on a sunny afternoon. The seal could relax as volunteers with the Edmonds Seal Sitters erected a perimeter around the seal with signs and caution tape to keep people from interfering with or touching the seal.

Local Beach Bum

p H o t o B Y MARK MuLLIGAN


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Indulge your senses, and escape to Washington’s premier

gaming dest inat ion. Luxury and excitement combine to

promise an exper ience t ru ly more than a fee l ing -

This is My Tulalip.

3 0 M I N U T E S N O R T H O F S E A T T L E 8 8 8 . 2 7 2 . 1 1 1 1 | T U L A L I P C A S I N O . C O M

TULALIPMY GAME IS UNRIVALED LUXURY AND EXCITEMENT.

This is My Tulalip.

Indulge your senses, and escape to Washington’s premier

gaming dest inat ion. Luxury and excitement combine to

promise an exper ience t ru ly more than a fee l ing -

This is My Tulalip.

3 0 M I N U T E S N O R T H O F S E A T T L E 8 8 8 . 2 7 2 . 1 1 1 1 | T U L A L I P C A S I N O . C O M

MY GAME IS UNRIVALED LUXURY AND EXCITEMENT.

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Documents

Washington North Coast Magazine - Summer 2016