reflections: october 2014

OCTOBER 2014

sweet seattle

crazy for coffee in Kona

on tap

3626

48

A guide to the best places to satisfy your sweet tooth

Kona serves up everyone’s favorite caffeinated beverage in a gorgeous environment

A brewing success story,

featuring two local boys from

Woodinville

BELLEVUE CLUB HOTEL BELLEVUE

4 | october 2014 reflections

INSIDE

08 Up-front10 Calendar12 Newsfeed

14 Employee Q&A56 Body | Mind58 F-Stop

64 Classifieds66 Heard in the Halls

Departments

26 42 42

CITY SCENEThe Northwest Chocolate Festival, a celebration of the sweetest vice on Earth.

HALLOWEEN HAPPENINGSEnjoy a whole month of pumpkin picking, spooky events and costumed fun.

CHEF’S CORNERExecutive Chef Chris Peterson cooks up the perfect fall comfort food.

LIVING THE DREAMDriving a high-end sports car doesn’t have to be a dream anymore.

CRAZY FOR COFFEE IN KONAKona serves up everyone’s favorite caffeinated beverage in a gorgeous environment.

LET’S FACE ITSeven facts you didn’t know about the Hydrafacial, the newest luxury skin-care treatment at The Spa.

161820223246

october 2014

SWEET SEATTLE A guide to the best places to satisfy your sweet tooth.

ON TAPA brewing success story, featuring two local boys from Woodinville.

AN ITALIAN INSTITUTION How one family’s loss turned into inspiration.

36

recently discovered that the only thing more fun than indulging in a guilty pleasure is talking to other people about theirs. In fact, I think it might be my new guilty pleasure.

When we decided to produce a Guilty Plea-sures Issue, I naturally planned for articles about

wine and beer, chocolate, cheese, coffee, extravagant spa days and other indulgent activities. But what I didn’t expect were the dozens of weird and wacky stories about what other people consider their guilty pleasure of choice. For example, one of our staff members at the magazine (who shall remain nameless) admitted that her guiltiest pleasure is belting out soundtracks to ani-mated Disney movies while cooking or cleaning her house. And she wasn’t the only one to confess that singing out loud to embarrassingly bad music is a favorite pastime. Other people I talked to listed addictions to social media outlets, celeb-rity gossip websites or reality TV shows as theirs. Don’t get me wrong; I did talk to dozens of people who fessed up to indulging in some rather rich— or downright odd—culinary creations. And if you have a strong stomach, you can read their admissions in “Eat Now, Cry Later” on page 66. But in putting together the issue, I couldn’t ignore all the other categories of guilty pleasures, which is why you will see some interesting statistics about trashy TV shows in “The Reality of Reality TV” on page 56. And why you’ll see informa-tion about how to own a Tesla for a day on page 22. But no matter the indulgence, with this month’s issue as inspiration, I encour-age you to embrace and celebrate your guilty pleasure this fall. And try focusing more on the pleasure for once, less on the guilt.

Happy reading!

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 5 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.

more pleasure, LESS GUILT

Lauren Hunsberger, Editor


october 2014

I

Becky Gray & Bill CahillSponsored By:

y definition, a guilty pleasure is something you enjoy and consider pleasurable, de-spite feeling guilt for enjoying it. As the Bellevue Club’s Wellness Coordinator, it’s my job to help people develop a plan to achieve their fitness and nutrition goals, and this means I hear a lot about people’s

bad habits and guilty pleasures, mostly regarding food and lifestyle choices.

As I was thinking about guilty pleasures, I was reminded of the book The Desire Map by Danielle LaPorte, which our whole fitness department is currently reading. The premise behind the book is to learn how to identify your core desires and then work from there to outline your goals. While brainstorming what to write in this letter, one section of the book stood out to me in how it relates to the topic. LaPorte says: “Here’s the thing: as hardwired achievement-bots, many of us subscribe to systems of success that actually become blockages to our instincts.”

What that means to me is that so often we are consumed with the concepts of what we should eat or how we should act that we don’t listen to our true core desired feelings. In reality, we should spend less time worrying about what we shouldn’t do and more time thinking about what makes us happy. This translates to guilty plea-sures because I believe it’s actually important to identify your guilty pleasure, and then focus more on the pleasure and not so much on the guilt. In other words, figure out what makes you happy and find a way to enjoy it—just with some balance and moderation in mind.

For example, my favorite guilty pleasure is sweet treats. I try not to feel terribly guilty when I enjoy a sweet treat because a little indulgence serves my happiness more than maintaining a strict regimen that doesn’t allow for any sweets. In gen-eral, my belief is there should be a balance in life, and that certainly includes being able to enjoy ice cream or pizza every now and then. But again: everything in mod-eration. If it’s really something that makes you happy, then you should eat it or do it. Otherwise, you might risk losing sight of your true desires.

And if you aren’t quite sure how to incorporate your guilty pleasures into a healthy lifestyle, come see me and I will set you up with one of our registered dieti-cians. They can provide you with serving sizes and healthier options for your favor-ite sweet treats or anything else you just aren’t willing to give up.

up-front

Everything in Moderation

TrICIA BeTensOn, Wellness Coordinator


october 2014

Bcontributors

sa m a n t h a stor zBellevue native Samantha Storz interns at Reflec-tions and loves w r i t i n g a b o u t new topics and

events. see samantha’s work in “hal-

loween happenings” [page 18].

a le xa als e ptMarketing and social media en-thusiast and Re-f lections intern Alexa Alsept is always looking

for what’s trending and fun topics to write about. see a le x a’s wor k in

“living the dream” [page 22].

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 “cr a-

zy for coffee in kona” [page 48].

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

“sweet seattle” [page 26].

7525 166th Ave. NERedmond, WA 98052

(425) 869-2640 redmondtowncenter.com

Experience the joys of the season.

Redmond Town Center Gift Cards Give the gift that fits everyone. Redmond

Town Center Gift Cards are a thoughtful

way of thanking customers, employees,

vendors and friends for a great year. Gift

cards can be used for shopping, dining and

entertainment. Order at Guest Services

or at redmondtowncenter.com/gift_cards

Festivities for the Holidays include:

The Eastside’s only carousel

An outdoor skating rink

A “Photos with Santa” cottage

Community Music Stage

Facebook “f ” Logo CMYK / .eps Facebook “f ” Logo CMYK / .eps

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

Ghost Conference, October 24 - 26Brave the three-day conference filled with paranormal tours, investigations and panel discussions. ➸ For more information, visit portgamble.wix.com.

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

CALENDARbellevue club

01 02 03 04

05 06 07 08 09 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

SUN MON TUES WED THU FRI SAT

OCTOBER 2014

07/09InBody Testing

Ask the Dietitian

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY


10All-Sports Camp

03Family Gym Night

Naturopathic Cleanse

04Enhance Your Balance

11Take Flight: Intro to Inversions & Arm Balances

18Naturopathic Cleanse

17Kids’ Night Out

24Family Gym Night

12Take Flight Level 2: Intermediate/Advanced Inver-sions & Arm Bal-ances

27Family Pumpkin Carving

Aquatics, Tennis & Recreation Ses-sion Classes Begin

31Halloween Carnival

©2013 An independently operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC.

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

Equal Housing Opportunity.

Berkshire Hathaway HomeServices Brings the Definitive Mark of Strength, Stability and Quality to the Real Estate Market.

Contact Your Local Professionals of the Global Real Estate Brand.

BERKSHIRE HATHAWAYHomeServices

Northwest Real Estate425.453.9100

[email protected]/TeamBellevue • TeamBellevue.com

STRENGTH and STABILITY


Bellevue ClubThe Women’s Locker Room - A multi-stage refresh of the Women’s Locker Room started this summer and we anticipate completion by late fall. Updates include additional day lockers with new digital locking systems, more spacious locker aisles, additional vanity area, new carpet and new lounge furniture.

Parking Lot - A parking lot expansion, which will add approximately 30 to 40 more spaces to the existing parking lot, has begun and we anticipate completion by late fall.

NEWSFEEDbellevue club

What’s with all the Construction?

TOP@KimBrooksStyle Sunday night bite and swim....

@HighlineAC Attention Highline Club staff - we’ve been nominated by the Bellevue Club to take on the ALS Ice Bucket..

tweets

It may seem like there is more construction than usual going on both within the Club and the City of Bellevue. To help you keep up with all the various projects, here’s an update about what’s under construction.

The City of BellevueWith dozens of new major construction projects coming down the pipeline, Bel-levue residents can look forward to significant growth in the coming months. Below is just a short list of what’s currently approved and in the works.

• SOMA Towers Phase 1 Located on 200 106th Avenue NE, this two-phase project will eventually encompass two towers for a total of 266 residential units and 26,000 square feet of retail space.

• Marriot Hotel Housed on 200 110th Avenue NE, the hotel chain will be bring-ing 376 hotel rooms to the city.

• Bellevue Office Tower On 833 108th Avenue NE, there will soon be a new 19-story office building with two levels of underground parking and six above ground.

EMPLOYEE SPOTLIGHT

Scotty James

humorous energetic loyal

Splash Assistant Manager

october 2014

five years

COMMUNITY

➼ SIBLINGS: One older sister.

➼ HIDDEN TALENT: I can play the ocarina.

➼ AN ITEM ON MY BUCKET LIST: See a baseball game at every MLB stadium.

➼ FAVORITE PLACE IN THE WORLD: My parents’ property in Kauai.

➼ I JUST CAN’T LIVE WITHOUT: My music collection and Seattle sports teams.

➼ THREE WORDS TO DESCRIBE ME:

➼ FAVORITE BOOK: Watchmen (graphic novel).

➼ FAVORITE MOVIE: The Boondock Saints.

➼ FAVORITE FOOD: Breakfast burritos. They combine the two types of food I love the most: breakfast and Mexican food.

➼ F AV O R I T E F I C T I O N A L C H A R A C T E R : Boba Fett.

➼ WORKED AT THE BC:

➼ POSITION:

➼ BEST MEMORY MADE AT THE CLUB: One time when I was stocking, I bent over with a large box of wine and I ripped my pants down the entire backside. My only solution at the time was to staple them back together.

➼ FAVORITE PART ABOUT MY JOB: Getting to work with awesome people, not just at Splash, but at the whole club.

➼ HOBBIES: Live music events, video games, running, hiking, wakeboarding, craft beer tasting.

HOMETOWN: Bothell, WA


Aireloom

Baker

Councill

Dedon

Guy Chaddock

Hancock & Moore

Hickory Chair

Stickley

10708 Main Street, Bellevue, WA | 425.450.9999www.masins.com

Masins Furniture @masinsfurniture

Four generations of furnishing Northwest homes

SAVE UP TO 50%87th ANNIVERSARY SALE

DURING OUR

The Northwest Chocolate Festival

October 3–5Chocolate might just be the most beloved vice of all. And the first weekend of Oc-tober, the Northwest Chocolate Festival celebrates chocolate in all its decadent a nd sophisticated glor y. The f inest chocolatiers, local and international, will be featured at the beautiful Bell Harbor Pier downtown. Guests are welcome to tastings of craft chocolates and pastries, along with beer and wine pairings. Over 50 workshops and live chocolate-making demonstrations will enlighten viewers on what it takes to make a quality chocolate bar, truffle or fudge. Graze the delicious-ness served from dozens of “true bean to bar” chocolate makers. Much of what you’ll taste is handmade, fairly traded, vegan, award-winning, or made in small batches using original techniques. Integ-rity and carefulness truly take the com-mon to the exotic. This event is kid-friendly.

Day passes and weekend passes are sold at nwchocolate.com.

w r i t t e n b y s a m a n t h a

s t o r z


CITY SCENE october 2014

We thinkminor injuries shouldn’t

be a major expense.

We think about you

Urgent Care Clinics in Redmond and Issaquah

OverlakeHospital.org/urgentcare

Our urgent care centers are a smart option when you have unexpected, non-life-threatening injuries or illnesses. In addition to shorter wait times, we offer substantial savings over a typical ER visit. Not only that, but top-

notch imaging services are conveniently located in adjacent facilities.


october 2014recreation

halloween happeningsOctOber is abOut much mOre than One night Of trick-Or-treating fun. enjOy a whOle mOnth Of pumpkin picking, spOOky events and cOstumed fun.

Kelsey Cree K Farm FairCelebrate the autumn season at this beau-

tiful Bellevue spot. Festive old-timey ac-

tivities, pony rides and food make for a

perfect family-friendly event. Pumpkin

decorating, animal exhibits and live enter-

tainment spice up the fun. The free fair is

being held Saturday, October 11, from 11:00

a.m. to 4:00 p.m. farmerjayne.com

The Grea T sBCC PumPKin r aCeThe South Bellevue Community Center will

be hosting the third-annual decorated

pumpkin race. Directions on how to prepare

your pumpkin are included upon registra-

tion. The race is held on Saturday, Octo-

ber 26, from 10:00 a.m. to noon. bellevue.

com/happening

Dra CulaThe International Ballet Theatre’s original

production of Dracula is back again this

year. A blend of classical ballet and folk

rhythms create a special tradition for

families with children aged 5 and up. Per-

formances will be held at Meydenbauer

Center on October 31 through November

2 at different times. ibtbellevue.org

serres Farm PumPKin PaTChHead to Redmond to pick a variety of

pumpkins as well as duck races, a corn

maze, hay rides and an animal train. serres-

farm.com/Pumpkin_Patch.html

sTo CKer Farms Famil y PumP-Kin Par K an D Corn maze

A giant corn maze, pumpkin patch and

family activities await you at this Snohom-

ish farm. Open on weekends and Tuesday

through Friday in October from 10:00 a.m.

to 6:00 p.m. Cost is $9.95 for everyone 3

years and up. stockerfarms.com/pumpkin-

park.aspx

Bellevue Cl uB Famil y- Frien Dl y even Ts

To get the whole family into the spooky

spirit, the Bellevue Club will be hosting two

nights of Halloween events, guaranteed to

be a ghoulishly great time. Family pumpkin

carving will take place on October 27, from

6 – 7:30 p.m., and the annual Halloween

Carnival is on October 31, from 6 – 8:30 p.m.

For more information, call 425.688.3177.

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

DESIGN / BUILD . MAINTENANCE . SEASONAL COLOR . HOLIDAY

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

PREPARATION

In a large saucepan, melt the butter. Once melted, whisk in the flour until thoroughly incorporated. Keep cooking, stirring until mixture turns a golden brown. Add cold milk to the mixture, and bring it to a simmer. Season to taste with salt and pepper. Stir until mixture is nice and thick. Fold in a cup of cheddar cheese. If it gets too thick, thin it with a lit-tle milk. Gently toss with the cooked macaroni and top with the remaining four tablespoons of cheddar on each plate.


october 2014CHEF’S CORNER

INGREDIENTS 1 ounce butter

1 ounce flour

1 cup milk

2 teaspoons kosher salt

1 teaspoon white pepper

1 cup, plus four tablespoons shredded cheddar

1 pound cooked macaroni pasta

EXECUTI V E CHEF CHRIS PETERSON COOK S UP THE PERFECT FA LL COMFORT FOOD A ND EV ERYONE ’S FAVORITE GUILT Y PLEA SURE:

ADDED INDULGENCE For an extra guilty pleasure, try incorporating the following add-ins to the mix:

Fontina cheese

Gruyere cheese

Parmigiano-Reggiano

Goat cheese

Smoked Gouda

Bacon

Lobster

Andouille sausage

Crab

White truffle oil

Pancetta

Spinach and artichoke

Sun-dried tomatoes

Roasted garlic

MACARONI AND

CHEESE

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

LIVING THEDREAM

22 | october 2014 reflections22 | october 2014 reflections photography provided by tesla motors

TESLA ROADSTER

LIVING THEDREAM

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

at least for the day

bellevue club october 2014 | 23

Driving a Tesla doesn’t have to be just a dream anymore: take advantage of the op-

portunities to rent, offering the brilliance of this luxury vehicle to the masses.

Tesla is one of the most popular car brands around the world. Unfortunately, not everyone has the opportunity to

own one, and the price tag isn’t budging. Luckily, for those who don’t want to fork up $70,000 to purchase a Tesla, there

are other options.

24 | october 2014 reflections photography provided by tesla motors

Club Sportiva, an exotic car rental company, of-fers a one-day Tesla Model S P85 rental on eBay. For the price of $899, you will receive 100 com-plimentary miles and the chance to show off this beautiful car to the world. However, for a less-ex-pensive alternative, Hertz Dream Cars program now offers Tesla Model S rentals starting at $400 per day, which includes 75 complimentary miles, with any additional mile costing $0.75.

However, if you’re merely curious, test-driving is the way to go. Tesla’s Test Drive events take place all over North America. For 15 minutes you can bring along up to three guests and travel around on a predetermined route that is specifically se-lected to highlight the car’s full capabilities. Re-serve a spot in advance: these events book fast.

TESLA MODEL S


seattleSweetA G U I D E T O T H E B E S T P L A C E S T O S AT I S F Y YO U R S W E ET T O O T H

➸ HOT CAKES MOLTEN CHOCOLATE CAKERY


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

///

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

A G U I D E T O T H E B E S T P L A C E S T O S AT I S F Y YO U R S W E ET T O O T H

With all the energy that goes into staying healthy, it can easily

become a full-time job. But it’s important to save room for the

sweet treats in life every now and then. And our temperate, tree-

filled corner of the country is happy to help you find your occasional

come-to-Jesus moment with some of the most carefully crafted,

locally derived and downright delicious sweets imaginable.

➸ HOT CAKES MOLTEN CHOCOLATE CAKERYA line always trails out the door at Autumn Martin’s dessert heaven, where the menu presents decadent delights like boozy milkshakes, cookies, sea-sonal cakes and the signature molten chocolate cake. Martin, the former head chocolatier at Theo Chocolate, is dedicated to supporting organic, local, small farms in all of her creations, such as the seasonal, local rhubarb bread pudding or the saffron from Port Angeles in her caramel sauce. “I grew up in Washington,” Martin says, “and my childhood full of eating Northwest treats like smoked salmon and fresh berries definitely informs my creations at Hot Cakes. One of my favorite examples is the cold-smoked chocolate chips; I love bringing the smoky flavor into sweets, where it’s an unex-pected delight.” Many of Martin’s creations are available for sale online, and some of her products are also sold at retail locations throughout Puget Sound. getyourhotcakes.com



pho

to b

y c

ori

g. k

eady

➸ HIGH 5 PIEUsing her grandma Molly’s favorite all-butter crust recipe, Dani Cone has built a vintage kingdom of all things pie. That’s right, not just your classic nine-inch. High 5 Pie will satisfy your pastry cravings with crusted concoctions like bite-size pies, pie lollipops, pies in Mason jars, turnovers, and even the Mile Wide Pie for 30-plus people (or less, if you’re feeling ambitious). With a penchant for regional flavors, and a dedication to local flour and butter, Cone is proud to name marionberry as one of High 5’s most popular flavors. “Locals, of course, know this as one of our favorite regional berries, and out-of-town guests love learning about it and trying it for the first time.” Other Washington-sourced favorites include apple, salted caramel pear, and double blackberry. high5pie.com

➸ MOLLY MOON’S ICE CREAMIn the last six years, Molly Moon’s has quickly grown to in-clude six retail outlets and has become one of the models for Seattle-area ice cream. The company, self-described as loca-vore and artisan, sources local dairy from Edaleen Dairy Farm and gets 90 percent of its ingredients from small farms in the Pacific Northwest. According to Molly Moon’s Emily Arnold, most popular flavors include “Honey Lavender—made with Northwest honey and lavender from Purple Haze farm in Sequim—and Balsamic Strawberry—made with western Washington strawberries and local honey balsamic vinegar.” mollymoonicecream.com


➸ THE CONFECTIONALWhy share a cheesecake when The Confectional can make you your very own? With over 12 flavors of individual-size cheesecakes, dips and truffles at their three iconic Seattle stores, the company is dedicated to transparency where each store features a visible kitchen in which customers can watch the chefs bake, dip and roll—a component co-owners Paul Verano and Destiny Sund affectionately call their “chocolate theater.” The Confectional especially enjoys devising special Seattle-themed creations. “The most Se-attle-unique cheesecake was our Beast Mode Skittles cheesecake, topped with the number 12 last winter,” Ve-rano says. “We couldn’t bake this yummy cheesecake fast enough. Currently, we are working on a Grand Slam Mari-ner’s cheesecake—made with real Grand Marnier of course!” theconfectional.com



FRAN’S CHOCOLATESChocolatier and University of Washington alum Fran Bigelow has been in business since 1982, when she first opened Fran’s Patisserie and Chocolate Specialties in Seattle. Thirty-two years later, she has three retail locations featuring small-batch chocolates lovingly crafted in the company’s George-town facility. As far as local ingredients go, the Single Malt Whiskey truffle is made with a Scotch blend from Oregon distiller Clear Creek, while the Peppermint Imperiale is crafted from Yakima Valley mint. In a nod to Fran’s alma mater, the company is offering a commemorative UW box of salted caramels for the school’s 150th anniversary. This is quite the treat, as mar-keting director Kathryn Park says, “Our salted caramels are universally loved.” franschocolates.com

MIKE’S AMAZING CAKESAn Eastside fixture for the last 18 years, Mike’s has no trouble living up to its name. Owner and head pastry chef Mike McCa-rey boasts an impressive résumé of one- to three-dimensional confections ranging from elegant and sweet to quirky and monstrous. “Typically we could be doing the sweetest, prettiest little two-tier wed-ding cake with Swiss dots and flowers,” McCarey says. “At the same time, we could be working on a cake that’s a gothic wed-ding fortress with zombies attacking the bride and groom.” McCarey’s gâteau gift has won him multiple awards and a clien-tele that includes Dustin Hoffman, Julia Child, Rodney Dangerfield and the Smith-sonian. mikesamazingcakes.com

D’AMBROSIO GELATOUnder direction of university-certified gelato master Enzo D’Ambrosio, this small gelateria has grown to three retail loca-tions in Bellevue, Capitol Hill and Ballard and serves some of the most authentic gelato the Pacific Northwest has to offer. As Enzo’s son Marco puts it, “[We] upped the game on frozen desserts in the Northwest because we introduced to the market a very traditional and artisan way of producing gelato.” Made in small-batches by hand in D’Ambrosio’s Ballard kitchen, all of their ice cream is made with organic dairy from Fresh Breeze in Lynden, while any authentic Italian ingre-dients—such as pistachios—are shipped directly from the motherland. dambrosiogelato.com


kennedy catholic

high school

open houseWednesday, November 5 6:30 pm – 8:30 pmFor more information, visit us online at www.kennedyhs.org or contact Sarah Dahleen, Director of Admissions, at [email protected] or 206.246.0500 ext. 373.

➸ BOEHM’S CANDIES & CHOCOLATESHoused in the infamous Edelweiss chalet in Issaquah since 1956—af-ter a 14-year stint in Ravenna—Boehm’s has been producing fine chocolates in the Pacific Northwest for 72 years. Heritage is key in their recipes, per owner Bernard Garbusjuk. “One of our most popu-lar confections would be our Mozartkugeln, which originated from Austria by my great-great grandfather. It has a marzipan center wrapped in a hazelnut confection and is double-dipped in our exqui-site bitter or milk chocolate.” Other popular choices include Hawai-ian sea salt caramels and the Sea Foam made from spun molasses. For a Willy Wonka–style day trip, take the family to Edelweiss for a guided tour with plenty of samples. boehmscandies.com

MECHJOB INFORMATION

PROJ. NO.: 7821154 / 602889464

JOB NAME: Retail Byrnes BAR030 AD

DESCRIPTION: 7.5 x 10 ad template.

CLIENT NAME: Byrnes, LesleyPROJECT MGR.: Mitzner, JulieCOST CENTER: F023

DUE DATE: 31/07/2014

SPECIFICATIONSTRIM SIZE: 8.25" × 10.75"

FINISHED SIZE: 8.25” × 10.75”BLEED: NA

POST-PROD.:

PAPER: XXX Coated or Uncoated

PRINTING: PDF

COLORS: CMYK, 000C

NOTES

MODIFIED BYCH AN 07-08-14, CH KA 07-10-14

APPROVAL

CREATIVE STUDIO 1585 Broadway23rd FloorNew York, NY 10036

180 Varick Street, 3rd FloorNew York, NY 10014

m1FILENAME: 7954963 Barron’s top 1200 Weese m1 LAST MODIFIED: July 10, 2014 11:25 AM

Jason, the professionalism and experience that landed you a spot on

Barron’s list of the top 1,200 Financial Advisors is a bright example

of the quality of advice we seek to provide at Morgan Stanley.

Thank you for the work you do each day for your clients and

for carrying forward the culture of excellence at our firm.

Certified Financial Planner Board of Standards Inc. owns the certification marks CFP®, CERTIFIED FINANCIAL PLANNERTM 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.

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

Source: Barron’s “Top 1,200 Advisors,” February 24, 2014, as identified by Barron’s magazine, using quantitative and qualitative criteria and selected from a pool of over 4,000 nominations. Advisors in the Top 1,200 Financial Advisors have a minimum of seven years of financial services experience. Qualitative factors include, but are not limited to, compliance record and philanthropic work. Investment performance is not a criterion. The rating may not be representative of any one client’s experience and is not indicative of the financial advisor’s future performance. Neither Morgan Stanley Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pays a fee to Barron’s in exchange for the rating. Barron’s is a registered trademark of Dow Jones & Company, L.P. All rights reserved.

© 2014 Morgan Stanley Smith Barney LLC. Member SIPC. BAR030 CRC819464 CS 7954963 07/14

Bellevue Wealth Management Group at Morgan Stanley Jason L. Weese, CIMA,® CFP®Family Wealth DirectorFinancial Advisor500 108th Ave NE, Suite 1900Bellevue, WA 98004425-453-6916www.morganstanleyfa.com/[email protected]

Jason Weese Congratulations on Your Barron’s Top Advisor Ranking


ONTAP

•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


RUN BY TWO LOCAL BROTHERS, TRIPLEHORN BREWING COMPANY HAS QUICKLY GROWN FROM A PIPE DREAM TO AN AWARD-WINNING WOODINVILLE BREWERY AND ALEHOUSE.



Now, just two years after pouring the first pint, they are making headway in creating a name for themselves. The Washington Beer Awards recently awarded Triplehorn a Gold Medal for their Enable Session Ale and a Bronze Medal for the BYGG VIN Barley Wine. The brothers are also currently crunching numbers to purchase the equip-ment needed to quadruple their production and keep up with the ever-growing demand. And, their beer can now be regularly found on dozens of taps from Bellingham to Tacoma. So, while the verdict may still be out on whether they’ve made it as the definitive watering hole of Wood-inville, they are indisputably making their mark on the local beer scene. But, the two brothers, both of who left Woodinville at different points in their lives to pursue careers in construction, say it’s been quite the roundabout way of getting here.

TRIPLEHORN HISTORY

“This wasn’t the original idea; the original idea was wine. We have property over in Eastern Washington, and we were going to start growing vines and making wine. That was four years ago,” Rich says, who handles much of the business and marketing for the company. “But after we ran the numbers, we decided that it was not something we’d like to get into. “There are hundreds of wineries in Washington, and far less breweries. We’ve always been foodies, wine and beer people, and we just ran all the economics and de-cided this is the way to go.” Rich says the brothers also really liked the quickness of the beer-making process, noting that an average batch of beer can be made in just a few weeks versus the months and years it takes to create wine. He saw this, coupled with his ability to play around with different herbs, flavors and recipes, as a creative outlet to experiment. And experiment they did.

A side from brewing high quality craft beer, Rich and Ray Nesheim had one important

goal in mind when they opened Triplehorn Brew-ing Company: to become the local boys who built the go-to local watering hole in Woodinville. “We grew up here,” says Rich Nesheim. “That’s the whole reasoning behind Wo o d i n v i l le ; w e wanted to be the lo-cal boys in our com-munity, and we had a little foresight to s e e t he t r end of b r e w e r i e s g o i n g more towards com-munity breweries.”

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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Start a conversation with us today. Troy ChambersBranch ManagerP: 425.418.5103 [email protected] www.rpm-mtg.com/tchambers WA MLO # 116342 NMLS # 116342 11235 SE 6th Street, Ste. 130 Bellevue, WA 98004

Kier WetherellProduction PartnerC: 206.963.4838 [email protected] www.rpm-mtg.com/tchambers WA MLO #340922 NMLS #340922 11235 SE 6th Street, Ste. 130 Bellevue, WA 98004

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“We opened up with three styles of beer; in two years we’ve produced over 60 styles,” Rich says. Those styles include a regular lineup of beers that remain on the menu year-round, plus dozens of specialty and sea-sonal batches. Just for starters, one specialty style blended their Imperial Stout with a blond and was then aged in cabernet syrah wine barrels from Patterson Cellars (they often collaborate with other local wineries or distilleries). That specific batch was just a “one-off,” a one-time 200-gallon product they made last year that people still ask about. But even their regular styles, like the Intervention IPA, packs a creative punch. They make it by dry hopping an IPA in Jack Daniels’ barrels they source straight from the whiskey giant. “There’s a lot of creative artistry that goes into it. I come from a background of building custom homes with unlimited budgets, and I’m seeing that passion run over into this,” Rich says. “We’re not afraid of doing something new; we know what our base sells, and so for us to be able to mess around with something is really cool.” THE MAD SCIENTIST AND HIS LAB

Although Rich refers to the process as messing around, he also admits that there is an incredible amount of science and skill that goes into each batch. And that’s where his brother, Ray, comes into the picture. “We’re totally opposite,” Rich says. “[Ray’s] a little like a nutty professor; he’s a savant with mechanics and that translated well into the brewing process. When it comes to something he’s passionate about, he doesn’t talk about it too

much; he just delves into the information. He wants to know everything right, wrong or in between.” Rich is right in that Ray doesn’t really want to talk about making beer. He just wants to make it as best he can. In the initial phases, he spent sig-nificant amounts of time researching and working with other major breweries in the region, watching how they operate and then crafting his own process. And, like Rich, he enjoys the experimentation process. Rich says it’s Ray’s attention to detail and thorough-ness that has allowed the brothers to execute their unique range of styles. “We came up with a Saison style, which is a hard style to get people into around the city and the North-west, but we’re really proud of it; we do a Belgian style, and if you like a pilsner or lager, you’re going to love the

Saison,” Rich says. “A lot of science, a lot of thought went into that one. ” As for the future, the brothers say they are more interested in maintain-ing quality and innovation versus worrying about sheer growth. Although they are seeking ways to ramp up current production, they are happy with being a Northwest-only beer. After all, through all their early success, their main concern remains making good beer for the locals. “Beer is like flowers and ice cream, it always makes people happy,” Rich says. “And that’s the coolest thing about this is watching people come and drink beer and then leave, and they’re all happy. That’s how we know we’re doing the right thing, we’re doing a good thing. … Now I’m the most popular guy at my high school.” ➸ For more information, visit triplehorn-brewing.com

BELLEVUE CLUB BEER DINNER

Join us for a dinner featuring Triplehorn

selections on October 30. Meet the beermaker at 6 p.m. and stay for a five-course dinner with five beer pairings. Cost is $65 per seat.

RICH NESHEIM

RAY NESHEIM

WRE/East, Inc.

Q1 & Q2 2013 Q1 & Q2 2014

Number of Homes Sold43 69

$1,704,794$1,747,467

Q1 & Q2 2013 Q1 & Q2 2014


$1,851,218$1,842,808

Q1 & Q2 2013 Q1 & Q2 2014


$2,075,935$1,949,238

Q1 & Q2 2013 Q1 & Q2 2014


$2,516,500

$6,730,750

Q1 & Q2 2013 Q1 & Q2 2014


$2,163,867

$1,615,857

Q1 & Q2 2013 Q1 & Q2 2014


$7,350,000$7,325,000

october 2014PROFILE


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


How one family’s loss turned into inspiration to keep serving the city’s most sought-after Italian food.


AN ITALIANINSTITUTION


IN JANUARY OF 2012, Carmine Smeraldo, the legendary Seattle restaurateur of Il Terrazzo Carmine died after suffering a stroke. “He collapsed in my arms, and that was the end of it,” says Maria Smeraldo, his wife. Grief stricken, the days following his unexpected death were filled with painful ques-tions for Maria, the family and the loyal community surrounding the Pioneer Square restaurant, a local institution built on Carmine’s specific flare for service. “He was quite dramatic in that it wasn’t uncommon to see a rack of lamb sailing across the room and hitting the front line, and everybody in the restaurant getting up and clapping for him,” Maria says. “He fought for perfection in everything he did.” So when he passed away, it was up to Maria and her two sons to make the tough decision about the fate of the restaurant, their family’s longstand-ing livelihood. She says in the midst of grieving there were many tough conversations about whether they should—or could—sustain the res-taurant that for so long was largely dependent on the personality of one man. “The day after the funeral I walked into [the restaurant], and nobody knew what would hap-pen,” Maria says. One of the obvious options was to give up the business. Maria consulted her two sons, CJ and Philip, and both had strong feelings about what to do. “We had legitimate offers that would have made it easy to walk away, but I posed it to the boys, and they were very adamant that we held on to it,” Maria says. Another contributing factor to her ultimate decision to keep the restaurant in the family was the support of the staff members, many of which had worked at the restaurant for 10 to 15 years. They all pledged their loyalty to the Smeraldos and stayed on board as she prepared to take the reins. “Everyone stayed. Not a single person left,” Maria says. But even with all the support, she says she still worried about becoming the boss. Maria has decades of experience in the hospitality business; she holds a degree in hotel and restaurant management from Washington State University, and she owned and operated a small Spanish-inspired tapas restaurant in Pioneer Square long before even meeting Carmine. But after her “passionate romance” with Carmine and eventual marriage, she took a step back from the restaurant business. While she frequented Il Terrazzo and helped her husband build the business in her own way, she says for many years most of her energy was focused on raising her family. On top of being out of the industry, Maria says she also didn’t know if, even with the help of her boys, she had the energy to run the restaurant as Carmine had done. “I’m at retirement age, so jumping in and doing all the hands-on work

in the trenches. … You can get tired after a short time,” she says. But that was when she decided she would rely on the exact personality trait that had drawn her Carmine together in the first place. “Working in a restaurant has to be a passionate thing, and so many places are lacking in the soul. It was a fight; it’s always been a struggle to build this business. I think now how hard it was to build this business because of the location, but it actu-ally worked for us; it made us a little hungrier, and we overcame that,” Maria says. “I think we were both cut that way to begin with; both of us obviously had the drive to succeed.”

Because CJ and Philip also inherited that drive (both of the boys were valedictorian of their high school class), Maria encouraged them to get as much training as possible and follow in their father’s footsteps. CJ first studied at UCLA, and then he got a “deep culinary training” by working with the Canlis family at their eponymous restaurant, “another legacy restau-rant inherited from two generations.” Philip is currently at the University of Washington getting business degree. “He’s not as much interested in the culinary side of things; he’s more passionate about understanding the methodologies of his father’s ways in terms of how to run the restaurant.”


➸

“Working in a restaurant ha s to be a pa ssionate thing, and

so many places are lacking in the soul . It wa s a f ight; i t’s

always been a st ruggle to build thi s bu siness ...”

➸“ My husba nd wa s Ne a p olita n , a nd t he y k now how to c o ok f is h . S o he r e y ou a r e goi ng to ha ve t he m o st su m pt uous f is h . It is ve r y si m ple ; n o but te r, just a lit tle oli ve oil , lit tle ga rlic , s alt , p e pp e r. B ut it w ill ha ve t he f r e s he st i ng r e die nt s p o s si ble , pr e s e nte d i n it s t r ue st for m .”

WHAT TO ORDER:


It’s now been almost three years since Maria and her boys took over. “What’s happened is nothing short of a miracle; the growth we’ve experienced. We’re growing at an incredible rate,” Maria says about Il Terrazzo. But, the family has also grown in another significant way. Just a few months ago, they opened a chic craft cocktail bar with cicchetti specialty items (an Italian reinvention of tapas) called In-termezzo Carmine. “I wanted to build the most beautiful bar … And the boys were coming aboard, and it was just a great opportunity we had in front of us, especially with the renaissance of Pioneer Square, something me and my husband never thought we’d see happen.” Maria says. “It opened the door to younger diners exploring what tradition means.”

As for the boys, they believe everyone involved made the right decision to let Maria lead the family into the next phase. “She, better than anyone, understood my dad. She has acted with humil-ity and understood that he made this place successful and to take what he did and apply her own ability and her own work ethic to build off that,” says CJ. “She’s more capable in her own right than most people understand.” Maria says she is thrilled to keep the Il Terrazzo Carmine tradition alive. “We remain very humble; we have perseverance, passion for the art, and never lose gratitude for each body that walks into the door,” Maria says. “I’m never not going to be grate-ful.” ➸ For more information, visit ilterrazzocarmine.com, intermez-zocarmine.com.


CRAZY FOR

COFFEE IN

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

NORTHWESTERNERS ARE NO STRANGERS TO GOOD COFFEE, AND ALTHOUGH WE CAN BREW IT WITH THE BEST OF THEM, THE GROWING OF COFFEE BEANS IS MOST SKILLFULLY DONE IN THE UNITED STATES BY OUR 50TH STATE: HAWAII. FORTUNATELY, WE’RE JUST A NONSTOP FLIGHT AWAY FROM THE BIG ISLAND, WHERE THE DISTRICT OF KONA SERVES UP EVERYONE’S FAVORITE CAFFEINATED BEVERAGE IN A GORGEOUS ENVIRONMENT.


ON THE PLANTATIONFirst things first: drinking (and learning about) coffee. For that, a coffee plantation tour is a high-light of the trip. There are about 650 farms culti-vating coffee in the Kona district, many of which open their doors to the public. Hula Daddy Kona Coffee is open Monday to Saturday from 10:00 a.m. to 4:00 p.m. for free coffee tasting and tours of the orchard and roasting room—guides are super knowledgeable, and you’ll get just enough of a look into the process to whet your appetite, but not so much that you’ll be bored. It’s also worth trying the teas here, flavorful concoctions made from the dried fruit of the coffee trees. More learning abounds during Greenwell Farms’ daily tours from 8:30 a.m. to 4:30 p.m., which involve walking through the coffee fields and processing facilities (and having a taste or two). Mountain Thunder also offers free tours, or you can spring for a VIP tour that allows you to become roast master for a day—everything you roast, you get to take home!

STEP BACK IN TIMEFor a tour that’s a little bit different, visit the Kona Coffee Living History Farm. First homesteaded in 1900, this 5.5-acre farm tells the story of Japanese immigrant farmers from the 1920s to 1940s. You’ll learn about coffee cultivation, but more impor-tantly, you’ll get a glimpse into how these coffee pioneers lived nearly a century ago. Coffee, maca-damia nuts, roaming chickens, and a friendly donkey are all part of the package. Add this to one of the modern-day tours, and you’ll have a more holistic understanding of Kona’s coffee heritage.

SLEEP SOUNDLYLive a life of leisure at Four Seasons Resort Hua-lalai at Historic Ka’upulehu, designed with native art, nature-inspired touches and plenty of outdoor spaces to evoke a sense of Hawaii’s golden age. Around the resort, there are a variety of pools (seven, to be exact), a Jack Nicklaus signature golf course and tennis courts. The oceanfront location is perfect for lounging on the beach, snorkeling or canoeing. For a more intimate property, Hawai-ian Oasis Bed and Breakfast Inn offers personal-ized service in a lovely house surrounded by lush foliage. If you can tear yourself away from your lanai, you’re near a number of the attractions in Kona. A hearty breakfast each morning—accom-panied by Kona coffee, of course—completes the experience.

FOUR SEASONS RESORT HUALALAI

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November – April

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◆ Moloka‘i ◆ Lana‘i ◆ Maui ◆ Hawai‘i ◆

UP-CLOSE WILDLIFE —whales and whale sharks, turtles and mantas, birds and geckos

GUIDED EXPLORATION—kayaking, paddle boarding,

EXCLUSIVE ENCOUNTERS—time with locals, Moloka‘i’s Halawa Valley, and an evening pa‘ina

UNSURPASSED VALUE—inclusive premium spirits, wine library, tours, port fees/taxes, yoga, sauna, and even a massage

◆ UP-CLOSE WILDLIFE —whales and whale sharks, turtles and mantas, birds and geckos

◆ GUIDED EXPLORATION—kayaking, paddle boarding,

◆ EXCLUSIVE ENCOUNTERS—time with locals, Moloka‘i’s Halawa Valley, and an evening pa‘ina

◆ UNSURPASSED VALUE—inclusive premium spirits, wine library, tours, port fees/taxes, yoga, sauna, and even a massage

Alaska ❘ Columbia & Snake Rivers ❘ Mexico’s Sea of Cortés ❘ Hawaiian IslandsCoastal Washington ❘ British Columbia ❘ Galápagos ❘ Costa Rica & Panama

Unforgettable Aloha...unspoiled paradise


EAT WELLKaaloa’s Super Js may not look like anything special, but this hole-in-the-wall dishes up laulau (that’s meat wrapped in taro leaves) that’s to die for—it was even featured on the Food Network’s The Best Thing I Ever Ate. For a nice sit-down experience, Holua-koa Gardens and Café is a charming spot that takes local ingre-dients and attentive service seriously.

A CELEBRATION OF CULTUREIf you time your trip right, you can attend the Kona Coffee Cultural Festival, this year November 7–16. Learn how the rich volcanic soil, ideal climactic conditions and hardworking families come together to produce the world-renowned coffee. Some of the highlights of this 44th-annual event include a cupping con-test, farm tours, a competition to see how you measure up against Kona’s best coffee pickers, and the Kamehameha Schools Ho’olaule’a, a celebration of Hawaiian food, art and music. FOUR SEASONS RESORT HUALALAI

5 Star Real Estate Services

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[email protected] | YYY.YEY.YYYEJeanGroesbeck.com


october 2014beauty

let’s face itSeven intereSting factS you didn’t know about the hydrafacial,

the neweSt luxury Skin-care treatment at the Spa.

1. It’s pair-able. The HydraFacial infuses hyaluronic acid, your body’s natural lubri-cant, into your skin; because of this, it pairs nicely with topical procedures like facials. “You can literally pair it with anything. That’s the reason we brought the HydraFa-cial to The Spa. It pairs nicely with a Skin-Ceuticals facial, and it also pairs well with Eminence,” says Katie Wallis, spa and ath-letic services director.

2. The results are immediate. “You’re going to see immediate results in terms of cleaning clogged pores. At the end of the facial, we have a canister in which we will show you everything that was removed,” says Wallis. Not only does it deep clean but also “you’ll see moisture and a plumping ef-fect right away.”

3. The HydraFacial can substitute plas-tic surgery. A great alternative to plastic surgery is the 90-minute Luxury Hydra-

Facial. “There is a product we use called DermaBuilder, which targets the skin the way Botox does, only without the pins and needles; it’s infused into your skin during the HydraFacial process,” says Wallis.

4. Hydration is one of the best things for your health. “You need water and mois-ture. In terms of hydrating your face, if you lack moisture, you’re going to see it in your skin,” says Wallis. Hydration helps to decrease the speed of aging and the use of hyaluronic acid helps pump moisture back into your skin naturally. “You can see the difference when you have hydrated skin; it’s full, it’s glowing.”

5. The HydraFacial can be used for dif-ferent purposes. The HydraFacial can benefit all skin types. For clients in their 40s, 50s and 60s, the HydraFacial is benefi-cial in terms of improving the appearance of wrinkles and cracked skin. For individu-

als under the age of 40, the HydraFacial is mainly used for preventative maintenance.

6. It has lasting effects. For long-lasting effects, it’s best to have this service per-formed monthly, even weekly. However, the effects from one service will last you about a week to 10 days. According to Wallis, you typically wouldn’t want to have a treatment done any sooner than a week to the 10-day mark, as the results wouldn’t be quite as beneficial.

7. The HydraFacial can be done anytime. “Your skin always needs moisture, deep cleansing and exfoliation. It’s a treatment that a lot of brides do before their wedding day because there is no downtime.” The Hy-draFacial is perfect for a big event, and it’s also just great for your overall health.

➸ For more information and pricing op-tions, call 425.688.3114.

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Building New Homes in Kirkland, Bellevue, Mercer Island, Richmond Beach,

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Our unique and finely constructed homes range from 3,500 to 4,500 square feet and feature 3 car garages, exquisite detail, high ceilings,

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october 2014BODY | MIND

The Reality of Reality TVReality TV is no doubt one of our country’s biggest guilty pleasures, but here in Seattle, we tend to trend against it.

* Information published by the The Seattle Times, on March 18, 2013, “Reality TV loves Seattle, but does Seattle love reality TV?”

“Out of 96 metropolitan areas in the U.S., Seattle ranks a middling 37TH for the percentage of folks who say they are fans of reality television. We don’t mind the talent-based competitions so much, but we’re completely turned off by the dating/romantic ones — we rank in the BOTTOM 10 for that variety of reality show.”

“So if not Seattle, where can you find reality TV’s biggest fans? Look no further than the City of Destiny. Yes, Tacomans are the nation’s NO. 1 reality TV junkies. Folks from Tacoma are 20 PERCENT more likely than the national average to say they typically watch reality shows.”

Here is the list of top 10 metros for reality TV watchers:

1 Tacoma, WA 33.8%2 Columbus, OH 33.6%3 Bakersfield, CA 32.4%4 Flint, MI 31.9%5 Lexington, KY 31.8%6 (Tie) Phoenix, AZ 31.7%6 (Tie)Cincinnati, OH 31.7%8 Syracuse, NY 31.5%9 (Tie)Milwaukee, WI 30.8%9 (Tie)Gary, IN 30.8%

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ARE YOUR BAD HABITS RUINING YOUR SLEEP?

Most adults need seven to nine hours of sleep for optimum health.

In today’s busy world, there are many distractions and behaviors that may interfere with a good

night’s rest. Below are some bad habits to break.

Don’t sacrifice sleep during the week and sleep in on the weekend;

stick to a regular daily schedule.

Stop using blue light devices — computer screens, smart phones

and televisions — two hours before your bedtime to ensure your body

produces melatonin.

Avoid caffeine and alcohol products four to six hours

before bedtime.

Avoid strenuous exercise within two hours of bedtime.

1 Tacoma, WA 33.8%2 Columbus, OH 33.6%3 Bakersfield, CA 32.4%4 Flint, MI 31.9%5 Lexington, KY 31.8%6 (Tie) Phoenix, AZ 31.7%6 (Tie)Cincinnati, OH 31.7%8 Syracuse, NY 31.5%9 (Tie)Milwaukee, WI 30.8%9 (Tie)Gary, IN 30.8%

october 2014F-STOP


In addition to a donation, Bellevue Club staff participated in the ALS ice bucket challenge and then challenged other local clubs.

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10575 NE 12th St | Bellevue | M-F 10AM - 6PM, Sat 10AM - 4PM

october 2014F-STOP


Bellevue Club kids had a blast this summer at various camps, including superhero camp, tennis camp and more.

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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.

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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.

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

C L A S S I F I E D S

KIHEI, MAUI. Beach front 2 bedroom, 2 bathroom condominium. Ground level. Steps out to 4 mile sandy beach. Maalaea Surf Resort. 425.463.5437.

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

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

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 SFELDENKRAIS WORKSHOP: ENHANCE YOUR BALANCESa, Oct. 4, 2-4:30 p.m., Yoga StudioMany factors influence balance: injury, posture, or lifelong habit. But regardless of age or fitness level, your balance will improve as you enhance the natural way your body was meant to work. $40 member/$50 Guest

INBODY BODY COMPOSITION ANALYSISTu, Oct. 7 3-6 p.m. & Th, Oct. 9 9-11:30 a.m., Outside Studio 1the inBody measures your total body fat, body water, basal metabolic rate and lean body mass distribution. Using patented technology, the inBody is not dependent on empirical estima-tions and achieves individual measurements for each segment of the body: 4 limbs and the trunk. $50/one test or $79/two tests

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.

Your Solid Choice in Home Furnishings

16875 Southcenter Parkway . Tukwila, WA 98188

Contact fellow member Sandy Lei today:(206) 575-3288 . sandy@pacif icfurniture.net

300+ Fabrics . Made in USA . Custom Conf iguration

www.Pacif icFurniture.netwww.Pacif icFurniture.net

THEHOLIDAY GIFT GUIDE is almost here!

LIMITED SPACE STILL AVAILABLE . CALL TODAY

‘Tis the season topromote your business!

‘Tis the season topromote your business!

For Advertising Info:Eric Nienaber 425.445.6800

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.

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



october 2014HEARD IN THE HALLS

1. Cheese enchiladas (the whole pan)2. Doritos and pudding3. Pizza with cottage cheese4. Red Vines5. The entire Cheesecake Factory menu6. Spray cheese7. Whoopie pies8. French fries9. Brownie sundae with perfectly melted fudge10. Mocha milkshake from Luna 11. S’MORES12. Beer13. Cold Stone banana-flavored ice cream with almonds14. Blast O Butter popcorn15. Mac & cheese with ketchup16. Anything with BACON in it, on it, or wrapped up in it.

Eat Now, Cry LaterTHE RESULTS ARE IN. THE BELLEVUE CLUB HAS COMPILED AN ANONYMOUS LIST OF ITS MEMBERS’ AND EMPLOYEES’ GUILTIEST FOOD PLEASURES.

OCTOBER 2014

sweet seattle

crazy for coffee in Kona

on tap

3626

48

A guide to the best places to satisfy your sweet tooth

Kona serves up everyone’s favorite caffeinated beverage in a gorgeous environment

A brewing success story,

featuring two local boys from

Woodinville

BELLEVUE CLUB HOTEL BELLEVUE

reflections: october 2014

Documents

guilty pleasure of choice

new guilty pleasure

guiltiest pleasure

reality of reality tv

dozens of people

guilty pleasures issue

reality tv shows

categories of guilty