yakima magazine

throws a casual dinner party in her backyard 40

SEPTEMBER | OCTOBER 2011 A SPECIAL INTEREST PUBLICATION OF THE YAKIMA HERALD-REPUBLICDISPLAY SEPTEMBER 9, 2011 • YAKIMAMAGAZINE.COM

H I G H D E S E R T L I V I N GH I G H D E S E R T L I V I N G

HOME & GARDENEDITION

A home remodel that’s “Back to the

Future” 32

Best Fair Food 14

STYLE/freak

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THERE ARE MANY BITS OF WISDOM I’ve gleaned from my time working for Yakima magazine. But perhaps none made more of an impact on me than the advice I received on one of my fi rst days on the job.

That bit of advice was — and I am paraphrasing here — “Don’t mess it up.”

In certain circles, the identity of the person who gave me this nugget of wisdom will be immediately known. Nonetheless, al-low me to interpret the meaning: 1) Work hard, 2) What you do is worthwhile, and 3) Others depend on you. But most impor-tant: Don’t take success for granted.

It ranks up there with some of the best advice I’ve ever re-ceived.

I share this story with you because this is my last issue as coordinator for Yakima magazine. And though I will miss being such an active part of the magazine, I’ve found that kids grow up far too fast, and it’s time to begin writing more of my own family stories. I am very happy, however, to pass the baton to the talented Jill St. George, who has collaborated with Yakima magazine in the past.

So thank you to all the locals who have shared windows into their lives and to our readers who have made the magazine successful — I am forever grateful. Keep up the good work. It really does make a diff er-ence. And to Jill, good luck. I have no doubt you will do an amazing job. I hope you are able to enjoy every moment of the sometimes hectic, often inspiring task of telling the stories of our hometown. I know I have. And, as this advice served me so well, I pass it on to you: Don’t mess it up.

Hope to see you out there, Yakima!

The best advice

PHOTO BY CAL BLETHEN

CLOCKWISE FROM BOTTOM LEFT: Heather, Robin, and Jill chart out the

course for Yakima magazine over a cup of co� ee at Essencia Bakery.

Visit us online atwww.yakimamagazine.com

III’VE SAVED, I guess out of a sense of pos-terity, my “to-do” list from mid-summer 2009. On it, one of the bullet points is hire Yakima writer.

It sounds so simple.It wasn’t simple at all, of course, but

Heather Caro made it a whole lot easier. Heather is as much a part of Yakimamagazine as those of us at the Yakima Herald-Republic who dreamed it up three years ago. When we developed Yakimafrom mere thoughts/hopes/dreams into a full-fl edged publication, we couldn’t have predicted the work, the stress or the

satisfaction. We didn’t know we were in for long nights, absurd photo shoots and even crazier plots for future features.

We also didn’t know what a true joy the process — and working with Heather — would become. Heather’s passion and creativity have shown on these pages, issue after issue. Aside from that, her humor and integrity have made her just plain fun to work with. We’ll miss that.

But turning to the future we happily welcome new writer and coordinator Jill St. George. Jill is probably best-known for her Yakima Girl blog, but now she will de-

vote considerable talent to this magazine — and to shining a light on what makes Yakima so special.

As always, if you have story ideas, thoughts on how we can make the maga-zine better, or just want to drop us a line, email us at [email protected]. You can also email me directly at [email protected] or Jill at [email protected]. We want to hear from you! After all, you’re what Yakima magazine is all about.

—Robin Beckett

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VOLUME 3 • Issue 5September | October 2011

YAKIMA MAGAZINE114 North Fourth Street • Yakima, WA 98901-2707

509.577.7731 • www.yakimamagazine.comPublished every other month by

Yakima Herald-Republic

© 2011 Yakima Herald-Republic. All rights reserved. The magazine accepts no responsibility for

unsolicited manuscripts or artwork; they may not be returned.

Niche Products & Marketing Manager Robin Salts Beckett

CoordinatorsHeather CaroJill St. George

Design & IllustrationsSarah J. ButtonStephanie Jewett David Olden

Chief PhotographerGordon King

PhotographySara GettysAndy Sawyer

PublisherSharon J. Prill

Vice President of SalesJames E. Stickel

Editor Bob Crider

For advertising opportunities, call Lisa Kime at 509-577-7736 or email [email protected].

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FEATURESStyle Freak 40Style Freak columnist Pam Edwards invites guests to “come as they are” to her outdoor patio.

Garden 64What exactly should one do with those leaves that pile up every fall... do I really have to rake them — again?

DEPARTMENTSFood 14A delicious trip through the Central Washington State Fair’s food booths — we can smell the curly fries already.

Arts 20A local manufacturing company pairs with artists to produce bottles with fl air.

Outdoors 26Grab Fido and have some fun at this year’s annual Bark in the park… all for a good cause.

Arts 50The Ellensburg Film Festival is well worth the drive — check out what’s being screened this year.

Travel 56Every Fall, thousands of people travel to Leavenworth’s Oktoberfest. Find out why this annual event is so popular — and fun.

S e p t e m b e r | O c t o b e r 2 0 1 1

Gilbert House 32Karen and Jim Gilbert have remodeled their ‘70s throwback into an elegant modern-day home.

REGULARSNotes from Yakima | 6Contributors | 12TrendSpot | 48Details | 54, 68 City Scene | 72Calendar | 76Interview | 78

PHOTO BY SARA GETTYS

Summer fl owers rest in a vintage bike. Styling by Pam Edwards. Photo by Jennifer Dagdagan.

ON THECOVER

Summer fl owers rest in a vintage bike. Styling by Pam Edwards. Jennifer Dagdagan.

throws a casual dinner

party in her backyard 40

September | OctOber 2011A SpeciAl intereSt publicAtiOn Of the yAkimA herAld-republic

Display september 9, 2011 • yakimamagazine.com

H I G H D E S E R T L I V I N GH I G H D E S E R T L I V I N G

Home & GardenedITIon

a home remodel that’s “Back to the

Future” 32

Best Fair Food 14

Style/freak

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CONTRIBUTORSCAROLBARANYArriving in Yakima 31 years ago from Buff alo, NY and 15 feet of snow, Carol and her husband John found paradise on 1 1/3 acres just west of Franklin Park, where they raised three children and became

Master Gardeners.

JENNIFERDAGDAGAN lives in Yakima with her husband Larry and their three children. She has been a professional photographer for 11 years and runs Jennifer Dagdagan Photography from her home.

PAM EDWARDSPam Edwards moved to Yakima four years ago to enjoy the light and beautiful horizons. She believes style is art and connects us all.

MELISSA LABBERTON has been freelance writing for the past 20 years. With a bachelor’s degree in theatre from the UW, she has performed in Seattle and Charleston, S.C., and has been an active performer

and director for the Warehouse Theatre of Yakima.

ERICK PETERSONis a print journalist who can never stay away from Eastern and Central Washington for long. He grew up in the Tri-Cities and then obtained a philosophy degree in Ellensburg at Central Washington University. Ever since, he keeps returning to this region, after spending years abroad working as a reporter, editor and television script writer.

STEPHANIE FRYStephanie Fry, portrait photographer with an artistic perspective, lives in Wenatchee with her family and is passionately capturing moments in life via the lens.

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Food By HeatHer CaroPHotoS By JenniFer dagdagan

F a i r FOOd

Bradly Johnson holds the dairy Barn’s “old-fashioned” hand-dipped ice cream at the Central Washington State Fair.

The world would be a better place if there were more foods on sticks.

There. we’ve said it. Thankfully, we’ve found like-minded folks at

the annual Central washington State Fair. each autumn, “fair food” makes mouths water with over-the-top treats. So grab your cholesterol medication and prepare to eat sinfully — sticks or no — as we taste our way through Yakima’s State Fair Park.

Young Life Barbecue – The enticing aroma wafting from meats rotating on the Young life Barbecue spit could tempt even the most devoted vegetarian. This perennial booth is known for serving up saucy treats — including yummy barbecue beef sandwiches — and luring generations of fairgoers.

DairY BarnThis small booth offers some of the yummiest ice cream around. Try the Mud & Cream, a Bavarian brownie topped with marshmallow cream, hot fudge, vanilla ice cream and sprinkled with crunchy nuts. The sugary treat is made to be shared, so be sure to ask for an extra spoon.


CurLY FriesWho can say no to a giant brick of deep-fried potatoes? Be sure to pick up a carton of the curly comfort food when visiting the fair — and don’t forget the ketchup. Pictured: Terri Standfill.

View more photos online at www.yakimamagazine.com


Food

Walla Walla BurgerPiled high with the grilled sweet onions known the world around, these burgers are so tasty they are worth the after-dinner mints required later. Not quite onioned-out? Try the battered onion rings served here … but only if you have a very tolerant sweetheart.

lamburgers — The Lamburger booth has been a fair staple since 1925. Run by the Washington State Sheep Producers Women’s Auxillary, these ladies know their lamb. Their tasty burgers topped with homemade relish make our fair food short list, and the booth’s classic signage brings nostalgic charm to every bite.

Fair food is not exactly known for being good for you, but grilled sweet corn may be a healthful alternative to the deep fryer, and one that won’t leave patrons wanting. Even when drizzled with butter and sprinkled with salt, we’re fairly certain it still counts as a veggie. Or is it a grain? Who cares!

Corn on the CoB


Doughy deep-fried goodness smothered in cinnamon and sugar — no visit to the fair could be complete without an elephant ear. The classic confection can be found at any number of fair booths, but we love the hand-thrown beauties made by the St. Paul Cathedral School booth. Be sure to bring your appetite — these giant ears live up to their pachyderm moniker. Pictured: Courtney Frame

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The CenTral WashingTon sTaTe Fairhas been an annual tradition in Yakima since 1892. From livestock to grandstand shows, carnival rides to giant vegetables, the fair celebrates the agricultural background of the Valley and serves up a heaping helping of nostalgia on the side. This year the theme is “The Fair is in the Air,” and it will run from Sept. 23-Oct. 2. For fair details, including hours of operation, ticket prices and daily schedule, visit fairfun.com.

Read the Yakima Herald-Republic’s Sept. 22 edition of On magazine for more fair coverage as well as a daily schedule.

What’s not to love about a spun sugar beehive? Bags of the timeless carnival confection can be found hanging from plenty of booths, but true aficionados prefer the fluffy, colorful candy eaten straight from the stick.

And to wash it all down …

CoTTon Candy

The saloon — The over-21 crowd may

enjoy libations from the Saloon on Rodeo Drive near the Lamburger booth. Cold beer and “cowboy drinks” are available, as

well as a cool place to sit a spell and people watch. For those so inclined,

The Wine Shop and Garden located in the Agricultural building annex will also feature wines by the glass, micro brews and wine slushies. The garden is open from noon to 8 p.m. daily during the fair.

Food


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LOCAL By heAther CArOPhOtOs By Jennifer DAgDAgAn

ryan Clark and tim Andis display a few of their customLiberty bottles.


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WWWWWWWWWWWWWHAT CAN a water bottle hold? If it’s crafted by Liberty Bottleworks, a new manu-

facturing company based in Union Gap, a bottle can hold more than just 24 or 32 ounces. It can hold vision, work ethic and art.

But then, these aren’t your average water bottles. Liberty Bottleworks is the brainchild of Yakima

resident Tim Andis, 40, who once worked for a high-end outdoor equipment supply company. While fi lling retail needs for companies such as REI, Andis often received requests for aluminum water bottles produced domestically, rather than shipped from


LOCAL

How to

a Liberty bottleMake

The MAnufACTuring PrOCess...TOP LefT: recycled aluminum rolls deliver to “the body maker,” a custom machine with only one twin. TOP righT: Molded bottles move down the line. MiddLe LefT: Custom bottles are digitally printed with art commissioned by artists throughout the country. BOTTOM righT: Bottles await packaging for retail. BOTTOM LefT: Custom security tape seals each box for delivery.


manufacturing plants in Europe or China. But after an exhaustive search, Andis found that no such product existed.

Understanding the demand for Ameri-can-made bottles, Andis enlisted the help of longtime business partner Ryan Clark, 35. With the help of private investors, the pair set out on a novel manufacturing venture: Liberty Bottleworks.

Their goal was lofty: to produce bottles while keeping every part of production in the U.S., and local if possible. Thus all ma-chinery and products had to be American-made. When they found some machinery didn’t exist, they had it custom built. One Liberty machine — the “body maker,” which is used in the first stage of bottle production — has only one twin, made by a firm in Ohio, that’s used to fabricate missiles for the U.S. government.

What’s more, the duo committed to using sustainable manufacturing tech-niques. The “green” company uses 100 percent recycled aluminum to produce its bottles, which retail for $16 and $18. The bottles are BPA-free; Bisphenol A is a controversial chemical used in the manu-facture of containers.

Last year, in the midst of the national recession, Liberty began production at a Union Gap warehouse once occupied by Western RV. To much acclaim, Liberty rolled out its first bottle in October and quickly secured big-name retailers such as REI, Whole Foods Market and Amazon and is also available at Yakima’s Sporthaus.

They produce 2,000 bottles per day, and against economic odds, their prospects are bright. “We have a lot of capacity to grow,” says Andis.

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S ep t embe r | Oc tob e r 20 1 1 y ak imamagaz in e . c om • YAKIMA MAGAZINE | 2 3

LOCAL

Today, Liberty Bottleworks has 19 employees, many of whom were unem-ployed. Clark believes that a “bootstrap” work ethic reminiscent of glory days in American manufacturing is essential to the country’s economic recovery — and a key to Liberty’s success.

“It’s not about swapping jobs, it’s about making jobs,” he says. “Water bottles are a vehicle for us to do that.”

But, innovation aside, what most con-sumers notice first about a Liberty bottle is the artwork.

The custom bottles are digitally printed with art commissioned by often little-known artists from across the country, and each bottle is stamped with Liberty’s “Made in America” insignia. And through Liberty’s Artist Program, 1 percent of all bottle proceeds benefit the nonprofit organization of each artist’s choice.

“It’s not by people from the office who just crank out artwork,” explains Clark. “It’s the most relevant art we can have.”

The result is colorful art as varied as the

artists who create it — and from some-times surprising sources.

In fact, when the Liberty design crew wanted to add a line of popular graffiti-inspired bottles to their collection, they decided to look in their own backyard.

“We wanted to impact kids,” says Clark, whose search for a local graffiti artist eventually led to Stanton Acad-emy, an alternative high school in the Yakima School District. Eugene Holmes, Stanton’s Graphics Design instructor, put Liberty in contact with two talented students – Angel Cornejo, 17, and Ber-nardo Barragan, 18. Cornejo was often quiet and withdrawn in class and Barra-gan admits he once was in trouble with the law for choosing a less-than-ideal canvas for his art. But through Stanton’s Graphics Design course, the two found a productive outlet for their art and eventually began to excel.

With guidance from Ricky Pond, Lib-erty’s art director, the students submitted 12 designs for the bottles, of which six

were chosen for production. Barragon hopes to continue his art-

work and possibly design a clothing line someday. “When you have a passion for something, you have to keep going at it,” he says with a grin.

Barragon’s and Cornejo’s line, Graffiti Kids, is featured in the 2011/2012 Liberty Bottleworks catalog. A percentage of proceeds from their bottle sales will go toward providing art supplies for Stanton Academy.

Liberty remains modest about the com-pany’s effect on the community.

“We are nothing more than a little pebble — we’re pretty real about that,” says Clark.

But while Liberty Bottleworks may still be a “little pebble,” its inventive business model continues to create big ripples lo-cally and beyond.

Liberty Bottleworkslibertybottles.com

Bernardo Barragan (BELOW) and Angel Cornejo (BOTTOM RIGHT) designed the

Graffiti Kids line of Liberty Bottles. RIGHT: Barragon sketches a new

graffitti-inspired design.


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What we love about Liberty Bottleworks If Liberty Bottleworks hasn’t yet made it on your “reasons to love

Yakima” radar, be sure to put them front and center. The dynamic local company is creating a national buzz with distinctive bottles and vintage

American values. Here are few reasons to make one your own:

The “Click” Top The quarter-turn top takes a little getting used to, but once you do there is no going back. It even passed our exclusive “accidently-packed-upside-down-in-a-backpack-without-spilling-a-drop” test with flying colors.

Not just another pretty faceLiberty bottles sport com-missioned artwork by artists across the country – some of them local – through the Artist Program. Featured artists receive a cut from bottle sales and an additional 1 percent of pro-ceeds go toward a nonprofi t organization of the art-ist’s choice. Organizations such as Cowiche Canyon Conservancy, National Park Service and The Conserva-tion Alliance are among the organizations that benefi t from bottle sales.

Made in the USA Union Gap, to be precise. Liberty produces the only alumi-num bottles made in the United States — and they’re more than a little proud of that fact. The insignia and company values herald back to the golden years of American manufacturing and a “bootstrap” work ethic.

Drink responsibly Made from 100 percent recycled aluminum, these bottles are also recyclable. And bottles that don’t meet production-line standards are either recycled or donated to the relief eff ort in Haiti.

Safe SippingLiberty bottles are non-toxic and BPA-free. They are also lined with a fl ex-ible coating that binds to aluminum to avoid metal leaching and won’t chip or fl ake off – which means they are also dishwasher safe for easy clean up.



OUTDOORS BY SCOTT KLEPACH, JR.PHOTOS COURTESY OF LAUREL BURK SHERMAN

IF DOGS ARE OUR BEST FRIENDS,then why not take them to a party?Believe it or not, you can do just that right here in Yakima.

The third annual “Bark in the Park” event, a fundraiser for the Humane Society of Central Washington, is Sept. 17 at the Yakima Greenway next to the Humane Society.

The event is designed to be fun for both man and Fido and includes a variety of entertainment: fashion shows, races and singing competitions for the canines, and wine tasting and lots of laughs for the humans.

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“It’s nice to have the community come together on a nice, sunny afternoon for a feel-good time,” says Nikki Delorie, the event’s coordinator and a volunteer at the Humane Society. “We do have a lot of fun, and it’s good to associate with the shelter.”

Delorie urged her husband’s law fi rm, Delorie-Johnson, to sponsor Bark in the Park when it began in 2009, and that sponsorship continues today. Delorie’s goal is to raise funds for the shelter, increase the number of animal adoptions and give the public a better idea of the vast number of homeless animals in the area and how much it costs to house, feed and take care of them. All of the event’s proceeds go to the local shelter.

Alan Landvoy, the Humane Society’s ex-ecutive director, said that events like this one not only raise funds for the everyday care of rescued animals, but help high-light those animals available for adoption and the services that the Humane Society provides, like low-cost spay and neuter.

But Bark in the Park is also a day to have some quirky fun.

One of this year’s signature events is “Ready, Set, Quiver,” a dog race featur-ing Chihuahuas. The Sun Dogs agility club will provide “halftime” entertain-ment for the crowd. Other activities include dog show classes, live music, pet-related vendors, a raffle, a dog sing-ing competition, food vendors and a new wine-tasting garden.

Last year, dogs in the fashion show competed for the best “fancy” dress, but the costume themes this year are wide open, says Delorie. A $250 fi rst prize goes to the dog with the best get-up.

Adoptable dogs will also be on the Greenway and ready for families who want to give them a home, as Delorie did during the fi rst event three years ago.

It was then that she met Lily, a three-legged rescue dog from the shelter. Delorie took inspiration from the words of author Mordecai Siegal, who said, “Ac-quiring a dog may be the only opportunity a human ever has to choose a relative.”

Lily was taken into the Humane Soci-ety with a mangled back leg. Delorie was there, locked eyes with her, and said, “I’ll take her.”

OUTDOORS

Some of last year’s costumed canines. LEFT: Deb Jones, a Humane Society board member, holds her dachshund.


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Some of last year’s costumed canines. LEFT: Deb Jones, a Humane Society board member, holds her dachshund.

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Above: A border collie from the Sun Dogs Agility Club. Right: one of the dogs avail-able for adoption at last year’s event.


bARk in the PARkSept. 17 • 11 a.m. – 3 p.m.Yakima Greenway near the Humane Society of Central WashingtonFor more information, call 509-941-7475 or visit deloriejohnson.moonfruit.com.For more information about the Humane Society of Central Washington, visit yakimahumane.org.

outDooRS“It really does the heart good. I would

have six more if I had a condo that al-lowed it,” she says.

The number of dog adoptions at Bark in the Park has increased over the years, as well as total adoptions from the shelter. Last year, adoptions of dogs and cats increased 6.3 percent from 2009. The number of transferred animals — those moved to shelters with additional capacity and/or demand — increased a whopping 16.7 percent. But the shelter’s intake numbers have also risen: 10.7 per-cent. This unfortunately means euthani-zations increased, too: 12.6 percent. And euthanization is a task nobody at the shelter relishes, and why shelter staffers and volunteers such as Delorie help run events like Bark in the Park.

“The shelter dogs always seem grateful,” says Delorie. “Plenty of people would take on a pedigree dog, but many other mutts are just as worthy.”


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HOME & GARDEN BY MELISSA S. LABBERTONPHOTOS BY SARA GETTYS

Back-to-the-Future Remodel

HHHHHHOW DO YOU TRANSFORM a 1970s house, complete with a rabbit warren of dark paneled rooms, in order to suit a 21st century lifestyle? That was the question that confronted Karen and Jim Gilbert in 2008 when their Realtor showed them just that in Terrace Heights. The home, while dated, was close to the Yakima Country Club, where Jim works as the golf pro.


Jim and Karen Gilbert, below, raised the ceilings on their new kitchen, installed skylights, and replaced dark cabinets with white cabinets, brightening a formally dark room. Photo below, by Robin becKett


“I didn’t even want to see the house,” Karen recalled. However, when she and Jim stepped in the front door of the 2,600-square-foot, three-bedroom, two-bathroom throwback, they instantly en-visioned its potential. Karen described the home as “a whole world of dark paneling and a very white fireplace.” The balcony was a selling point, with its stunning view of the mountains. The home also boasted a great location, a small backyard with a hillside of easy-

care landscaping and a two-car garage tucked below the one-level living area.

The pluses convinced the Gilberts to take the remodeling plunge, and the couple bought the house.

The Gilberts hired contractor Tim Eglin for the project because of his almost 30 years of experience — and they felt that he really listened to their ideas. Eglin said he doesn’t always encourage clients to embark on such major remodels.

“If you’re putting too much money into the house, you’d like to think the people will get the most out of their money when they go to sell it,” he said. But he could see the potential in this project, and he agreed that the remodel was very doable.

It took six months to renovate the entire house, with the bulk of the work focusing on the living room, kitchen and dining area. Along with removing the dark cabinets and paneling and taking walls

HOME & GARDEN


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Before the couple’s remodel, this dining room was the living room, the ceilings were 8-feet tall, and a wall closed off the space that is now an open hallway. Built on your land.

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down to the studs, Eglin opened up the low kitchen and dining room ceilings, vaulting them with a rustic beam and thick posts to separate the area. Karen wanted the space to have a light and airy feel, so two skylights were cut into the kitchen’s ceiling. The house also had two walls of opaque yellow glass in the living room, similar to the kind one may have seen in a ’70s era doctor’s office. Replac-ing these with energy-efficient clear glass created a 180-degree view.

“My husband and I spend a lot of time in Sun Valley,” Karen said. “I took some of my decorating ideas from large homes there and brought them into the ‘real’ world.” The gorgeous red oak flooring, lovely area rugs and two gas fireplaces faced in rustic Eldorado Stone reflect the style of a weekend resort home.

The raised panel kitchen cabinets, paint-ed sweet cream with chocolate brown accents, are reminiscent of a cozy English kitchen. The idea for the cabinets came from a picture Karen saw in a decorating magazine and was part of the portfolio of ideas she collected before the remodel.

From the large kitchen and the dining room to the cocktail-worthy tiled balcony and comfortable living room, it’s obvious that Jim and Karen love to entertain. After

HOME & GARDEN

TOP: The second fireplace warms the living room, and the windows

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TOP LEFT: A wall of yellow windows were demolished to achieve an

open concept; The old wardrobe in the master bedroom; The dark

paneling before the remodel; The “very white” fireplace.


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the remodel was fi nished, Karen wanted a place where her guests could eat, drink and make merry. The new kitchen’s oversized oak-topped island fi ts the bill perfectly.

“I had 14 gals here last Friday night and no one moved from the island,” she said with a giggle.

Marissa Teggen, a decorator with Standard Paint in Yakima, advised the Gilberts on tile, paint colors and win-dow coverings, which helped them transform the master suite and two bathrooms from antiquated to glam. Eglin’s design sense made it possible to remove and reposition walls in the mas-ter bedroom, creating a large walk-in closet with floor to ceiling mirror, and a full-size shower and double vanities in the couple’s large bathroom. The bath-

room’s luxurious, freestanding, footed tub was Karen’s idea, because she loves a hot bath during Yakima’s chilly winters.

Three years have passed since the Gilberts remodeled their ’70s house, and they still love it. About the only proj-ect they have left is updating the small patio off the kitchen. They’ve already pulled up the green outdoor carpeting, but more work is being planned. When it comes to the future, Karen would love to organize a few Bocce ball tourna-ments on the strip of grass that makes up the backyard. And with retirement looming large for Jim, the party possi-bilities are endless. One thing is for sure — the Gilberts have created the perfect home to share with family and friends.

HOME & GARDEN

ABOVE: The master bathroom features an abundance of natural light and a deep claw foot tub.(left). BELOW: Light sweeps through the master bedroom.


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freak

A CASUAL, impromptu

DINNER

TEXT BY

PHOTOGRAPHY BY JENNIFER Dagdagan

EDWARDSPAM

PARTY

COME YOU AREAS



Chopped tomatoes tossed with vinaigrette in a pretty blue bowlmake a gorgeous side dish.


freak

1

It’s time to show off all your hard work before the vestiges of summer are past, to throw a casual dinner party outside in your yard, deck or patio.

We have pulled the weeds, planted new perennials and freshened up in general. I have been accused of being a bit obses-sive compulsive about the house and yard, and that’s probably the reason I don’t have potlucks. I can’t take all the extra foil, mis-matched bowls and platters and general chaos, but mostly, I fear the dreaded guest who actually brings the dish to prepare, bake or sauté in my kitchen. Ugh!

Plus, I enjoy spoiling my guests. Their only social obligation is to perhaps bring a beverage — hopefully, wine. Here’s how I do it…

First things fi rst: Plan a menu Keep it simple, but special and delicious. If you are like me you are on a budget, so here are some super easy hors d’oeuvres and a main dish that are sure to be crowd pleasers (and won’t break the bank!):

• SAMPLER PLATES Cucumbers, goat cheese, crusty crackers or french bread, Greek olives and a sprig of herb.

• BISTRO-STYLE SANDWICHES Pan fry boneless breast of chicken with Italian herbs and oil, then top with roasted red pepper and sweet onion and pesto spread.

Always a crowd-pleaser for this type of relaxed evening is a homemade potato salad. Mine, made with fresh dill and new red potatoes, requires no peeling!


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OPPOSITE TOP: I added a chunk of Gruyere cheese to my recom-mendation. Tiny polka dot plate from TJ Maxx. OPPOSITE BELOW: I love fancy party picks and found these at Garden Girl’s new kitchen shop. ABOVE: Stephen helps serve sandwiches. Sleeve-less floral dress from Memorial Gift Shop, worn by Joyce.


freak

2

ABOVE: Our chicken, Betsy, looks onto the patio.LEFT: Then there are those times when store-bought des-sert is just the thing your party requires.

SPLURGE A LITTLE… One of my splurges is a PREMADE organic green salad, tossed into an oversized bowl (I never met an oversized bowl I didn’t like). I keep a variety of serving utensils, too, but I always seem to need more.

An absolute must-have are lots of serving platters… and make sure to enlist a helper to serve!

Yvette Marie, our rescue kitty, can’t resist a party.


3 WINE, WINE, WINE! Do not be intimidated! A nice person at most grocery stores will help you with your selection, matching the price to your budget. Remember you are not in a fi ve-star res-taurant, just a grocery store, for heaven’s sake!

No need for a traditional ice bucket … this glass bowl is perfect! Leave extra time to make a run for lots ice. BELOW: Yard art and simple touches, like this wood and canvas swan, will delight your guests’ other senses.


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4 Add AmbienceChiminea and fire pots cozy up any gathering if there is a nip in the air. Remember that a great hostess keeps her guests comfy — offer sweaters or shawls, too.

| YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m S e p t e m b e r | O c t o b e r 2 0 1 1

DON’T FORGET THE TUNES! Some of the background music we played…

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ABOVE: Nona, Donna and Joyce counsel Stephen on the properway to build a fi re.LEFT: Don, warmed by the glow of twinkle lights and his wine.

View more photos and recipes online atwww.yakimamagazine.com


Found objects, hand-painted gates, twinkling bistro lights and good food with friends or family … what a fabulous way to end the summer!


33

2Put a cork in it! …or don’t. Screw-tops on wine bottles are becoming more and more normal these days, so don’t turn your nose up if a guest brings a corkless vintage to your next party. Although the use of screw-tops on wines is still a subject of debate in the wine industry, it seems most of the discussion centers around the way a wine ages when it’s corked versus when it’s closed with some other method. Thus wine lovers will likely fi nd more white wine varieties with screw-tops than reds, since whites are meant to be consumed fairly soon after purchase.

There are a number of wineries in our area that off er screw-tops, including downtown Yakima’s Kana Winery and Prosser’s Desert Wind. Kana Winery, 10 S. 2nd St., Yakima, 509-453-6611, kanawinery.com • Desert Wind Winery, 2258 Wine Country Road, Prosser, 509-786-2505, desertwindwinery.com

TRENDSPOT

1111Gluten-free goodiesGluten-free options are becoming more and more popular these days — and necessary, due to the increase in awareness of gluten-intolerance. Seneca Farms, which began operating in Yakima in 1994, recently launched a new product line of gluten-free snacks, including apple and sweet potato chips and crispy onions (which are not breaded). The company says the snacks are manufactured right here in Yakima, within a gluten-free processing environment. • Pick up your own at most Yakima grocery stores

From Facebook: Have you found good gluten-free dining options locally?

* Geppettos —Sasha H-H.* Jenny Mae’s Gluten free bakery for baked

goods. Also, Wa� es Cafe carries Jenny Mae’s Gluten Free wa� e mix. —Tammy E.

* Antojitos. —Michelle H-W.

Macaron vs. ‘macaroon’ Oh, the drama! Macarons are the new cupcake, but which one? The French macaron, a meringue and almond cookie sandwich with a creamy fi lling, seems to be the “sweet du jour,” but don’t forget its oft-confused alter ego, the ... wait for it ... macaroon. The -oon version is delightful in its simplicity — a baked coconut “cookie” that’s made with egg whites and sweetened condensed milk. But either way you make them, they’re delicious. Wondering where you can get yours? Downtown Yakima’s Essencia features the coconut version, and both Essencia and Sweetie Pie Baby Cakes will create the French confection for special orders. Sweetie Pie Baby Cakes, 509-654-0234 or through Facebook • Essencia Artisan Bakery, 4 N. 3rd Street, 509-575-5570, essenciaartisanbakery.com


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Bert’s Pub: King of Comfort FoodI THINK I HAVE A PRETTY great Macaroni and Cheese recipe. It’s tasty. My friends talk about it and everything.

But put it side by side with the Pepper-jack Macaroni and Cheese at Bert’s Pub, and I’m a little embarrassed.

Bert’s, in the lower level at Glenwood Square, calls this their signature dish, and for good reason. Macaroni and cheese is not as easy as it sounds: something strange happens when you cook cheese: it loses quite a bit of its fl avor.

But somehow their version — with its sauteed red and yellow peppers, bits of crisp pepper bacon and a broiled, bubbly top — manages to keep every bit of pep-perjack flavor without being too salty. And the creaminess!

Add a side of perfectly-cooked green beans with butter (and more bacon!), and you’ve got yourself one heckuva meal.

Bert’s is also known for its garlic sea-soned french fries with a “kick butt” secret sauce, their Honey Butter Shrimp Tacos and one of my new personal favorites: Surf and Turf Nachos with black bean queso. (The chips are seperated from the toppings, so they’re not soggy at the end of your meal: nice touch.)

Bert’s menu is extensive, with appetiz-ers, salads, burgers and entrees all running from $3.95-$12.95. There are also creative daily specials, dreamed up by head cook Matt Mitzel. Microbrews, wine and mixed drinks are also available - it’s a pub after all.

The place can be packed around dinner time, but during lunch it’s a little easier to fi nd a table. Bert’s also now off ers First Fri-day specials, so folks on the westside can start at Glenwood Square before heading downtown.

-Robin Beckett

Bert’s Pub • 5110 Tieton DriveYakima • 509-972-4557

bertspub.com

Photo by Robin Beckett


Art


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COME OCT. 7, Ellensburg’s streets will be alive with the sound of fi lm buzz. That’s when the city hosts the seventh an-nual Ellensburg Film Festival.

It might be surprising to some that a small community can leave a mark in the fi lm world, but Ellensburg has done just that, thanks to the creative forces and resources from Central Washington University — which started a fi lm pro-gram several years ago — and other local sponsors.

The festival debuted in 2004, and has since bloomed into a premier regional three-day event each year.

“We’ve had major fi lms here, but we still try to maintain that intimate interac-tion with them,” says Melissa Johnson, a festival board member who handles public relations and marketing.

Some of the more well-known fi lms were the award-winning documentary Wasteland and the animated feature The Secret of Kells. But Johnson said the festival takes pride in featuring more independent fi lms that wouldn’t normally grace local screens.

The festival is not limited to geography or genre. The fi lms come from local talent (including short fi lms from CWU students Jacob Chase and Josh Perrault) and others across the globe and include full-length features, documentaries and short fi lms. The event also includes guest speakers, lectures and music.

“We offer a unique, smaller festival for a chance to be a little more intimate,” says Johnson. “Filmmakers have com-mented on that. It’s one of their favorite film festivals.”

Ellensburg has a fi lm festival of its own

BY SCOTT KLEPACH JR.


Films are shown on the CWU cam-pus and other locations in downtown Ellensburg. The festival is sponsored by several Ellensburg institutions, includ-ing CWU, the city of Ellensburg, Gallery One Arts Center and Laughing Horse Arts Foundation.

While the festival features its annual event in October, workshops and events are held at other times during the year. In May it began showing a series of short films called Show Us Your Shorts, which continues until the festival this fall.

If you go:Single tickets are $6 each, or $3 with

CWU student ID. The “SixTix” deal is $30, which gains admission to any six festival films. A Festival Pass is $50 and includes screening to all films, events and ceremonies as well as a T-shirt.

In Zion National Park, scientific re-search finds that areas with cougar populations have much larger con-centrations of plant and animal life than areas without cougar. FILM: Lords of Nature. Photos by Green Fire Productions

LeFt: Scenes from the “Show us your shorts” short film series. Far LeFt: toro and scene from the film. toP rIGht: “21 run” BottoM rIGht: “raise”

art


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Ellensburg Film FestivalOct. 7-9 ellensburgfi lmfestival.com

This Year’s Film LineupFilms showing at Rawspace or CWU’s SURC Theater:

BeatboxingThe Escape (short)Everyday SunshineGiantsA Scent at the Sea (short)Hitonme (Korean short)Lords of NatureLost Airmen of BuchenwaldMasks (animated short)Mossgrove/Bed of Moss (experimental)Pedal DrivenA Perfect SoldierThe Secret Friend (short)Summer Elegy (short)To Be Frank (Ellensburg short)

FREE fi lms playing at Inspiration Studios building: (108 N. Main St., No. 2, Ellensburg)

Show Us Your Shorts, Oct. 8 at 5 p.m. Faculty & Student Showcase, Oct. 8-9 Metropolis Newwords Sixty-in-60_____________________________GalaOct. 8 • 9 p.m.Gallery One, 408 N. Pearl St., EllensburgFeaturing Sidestreet Reny and DJ Skiles

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a Coke anD a smile Since 1911, Coca-Cola has been distributed locally, which means the company is celebrating its 100th anniversary in Yakima this year. To commemorate that landmark, there’s a special “Yakima” Coke can. Pick yours up at area grocery stores.

Pictured here with a slice of custom Paisano (two toppings of green peppers and red onions) from one of our favorite pizza joints: Mike Bastinelli’s Russillo’s Pizza and Gelato.

Mike Bastinelli’s Russillo’s Pizza and Gelato1 W. Yakima Ave., No. 6 • Yakima • 509-453-0325Russillospizza.net

PHoto By GoRDon kinG


48


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WWWWWWWTHIS PAGE AND OPPOSITE: Revelers and performers at last year’s Oktoberfest in Leavenworth.



Eha! Grab a hat and head to Leavenworth’s Oktoberfest

WWWWWWWWWWWWWWWWWWhere to EatWith up to 40 food vendors, food is a big deal at Oktoberfest. Bratwurst, pulled pork, barbecued ribs, chicken and all kinds of desserts are favorites at the festival. Then there’s the beer. Visitors can enjoy Ho� räu, Bitburger, Kostriker, Alpine, Ayinger, Paulaner, Weihenstephan and Warsteiner. For the rare Oktoberfest visitor who isn’t into beer, wine and non-alcoholic beverages are also available. Festivalgoers also love the German-style cake and root beer fl oats.

Because the festival spills beyond the tents and throughout Leavenworth, folks can visit some of the town’s favorite eateries as well. Here are a few places worth stopping for a bite — and a brew:

Andreas Keller is an authentic German-style restaurant known for its jager schnitzel, served with spaetzle and red cabbage. They also make fresh pretzels. Visitors can also enjoy German potato salad and sausage in cozy wood booths that look like they’ve been transported straight from the Black Forest.

829 Front St. • 509-548-6000 andreaskellerrestaurant.com

Where to EatWith up to 40 food vendors, food is a big deal at Oktoberfest. Bratwurst, pulled pork, barbecued ribs, chicken and all kinds of desserts are favorites at the festival. Then there’s the beer. Visitors can enjoy Ho� räu, Bitburger, Kostriker, Alpine, Ayinger, Paulaner, Weihenstephan and Warsteiner. For the rare Oktoberfest visitor who isn’t into beer, wine and non-alcoholic beverages are also available. Festivalgoers also love the German-style cake and root beer fl oats.

Because the festival spills beyond the tents and throughout Leavenworth, folks can visit some of the town’s favorite eateries as well. Here are a few places worth stopping for a bite — and a brew:

Andreas Keller is an authentic German-style restaurant known for its jager schnitzel, served with spaetzle and red cabbage. They also make fresh pretzels. Visitors can also enjoy German potato salad and sausage in cozy wood booths that look like they’ve been transported straight from the Black Forest.

829 Front St. • 509-548-6000 andreaskellerrestaurant.com andreaskellerrestaurant.com andreaskellerrestaurant.com andreaskellerrestaurant.com

straight from the Black Forest.829 Front St. • 509-548-6000

like they’ve been transported straight from the Black Forest.

829 Front St. • 509-548-6000


829 Front St. • 509-548-6000


829 Front St. • 509-548-6000

potato salad and sausage in cozy wood booths that look like they’ve been transported



with spaetzle and red cabbage. They also make fresh pretzels. Visitors can also enjoy German




German-style restaurant known for its jager schnitzel, served with spaetzle and red cabbage.




is an authentic is an authentic is an authentic is an authentic

eateries as well. Here are a few places worth stopping for a bite eateries as well. Here are a few places worth stopping for a bite eateries as well. Here are a few places worth stopping for a bite eateries as well. Here are a few places worth stopping for a bite

beyond the tents and throughout beyond the tents and throughout Leavenworth, folks can visit some of the town’s favorite

beyond the tents and throughout Leavenworth, folks can visit some of the town’s favorite


beyond the tents and throughout Because the festival spills



beyond the tents and throughout

non-alcoholic beverages are also available. Festivalgoers also love the German-style cake and root




For the rare Oktoberfest visitor

non-alcoholic beverages are also

For the rare Oktoberfest visitor who isn’t into beer, wine and non-alcoholic beverages are also



Weihenstephan and Warsteiner.

Ho� räu, Bitburger, Kostriker, Alpine, Ayinger, Paulaner, Weihenstephan and Warsteiner. For the rare Oktoberfest visitor



at the festival. Then there’s the beer. Visitors can enjoy Ho� räu, Bitburger, Kostriker,



barbecued ribs, chicken and all kinds of desserts are favorites barbecued ribs, chicken and all kinds of desserts are favorites at the festival. Then there’s

Bratwurst, pulled pork, barbecued ribs, chicken and all kinds of desserts are favorites at the festival. Then there’s


food is a big deal at Oktoberfest. With up to 40 food vendors, food is a big deal at Oktoberfest. With up to 40 food vendors, food is a big deal at Oktoberfest. Bratwurst, pulled pork,

With up to 40 food vendors, food is a big deal at Oktoberfest. Bratwurst, pulled pork,

With up to 40 food vendors, With up to 40 food vendors, With up to 40 food vendors,

andreaskellerrestaurant.com andreaskellerrestaurant.com andreaskellerrestaurant.com


829 Front St. • 509-548-6000


829 Front St. • 509-548-6000


829 Front St. • 509-548-6000straight from the Black Forest.




potato salad and sausage in cozy wood booths that look



with spaetzle and red cabbage. They also make fresh pretzels. Visitors can also enjoy German They also make fresh pretzels. Visitors can also enjoy German




German-style restaurant known for its jager schnitzel, served

— and a brew:

Andreas Keller

— and a brew:

Andreas Keller

— and a brew:

Andreas KellerAndreas Keller

eateries as well. Here are a few places worth stopping for a bite — and a brew:



eateries as well. Here are a few places worth stopping for a bite



beyond the tents and throughout Leavenworth, folks can visit some of the town’s favorite Leavenworth, folks can visit some of the town’s favorite

Because the festival spills beyond the tents and throughout

beer fl oats. Because the festival spills


beer fl oats. Because the festival spills



non-alcoholic beverages are also available. Festivalgoers also love the German-style cake and root beer fl oats.

non-alcoholic beverages are also available. Festivalgoers also love the German-style cake and root beer fl oats.

available. Festivalgoers also love the German-style cake and root



For the rare Oktoberfest visitor who isn’t into beer, wine and non-alcoholic beverages are also who isn’t into beer, wine and




Alpine, Ayinger, Paulaner, Weihenstephan and Warsteiner.



at the festival. Then there’s the beer. Visitors can enjoy Ho� räu, Bitburger, Kostriker, the beer. Visitors can enjoy




barbecued ribs, chicken and all kinds of desserts are favorites




With up to 40 food vendors, food is a big deal at Oktoberfest.

Where to EatWith up to 40 food vendors, Where to EatWith up to 40 food vendors, Where to EatWith up to 40 food vendors, Where to Eat

WHEN VISITORS describe Leavenworth’s annual Oktoberfest, they often use the word “magical.” And when 30,000 visitors overrun a town of 2,000, many of them donning crazy hats, you know there’s magic in the air. People are having fun.

The event began in 1998 with 400 attendees, and its popularity has skyrocketed over the years.

“It’s a grand event,” says Larry Meyer, vice president of Projekt Bayern, an organization that promotes Leavenworth’s Bavarian culture.

Meyer typically operates a beer wagon at the festival, where he dresses the part — in traditional German lederhosen — and chats with guests, many who come from Yakima.

Meyer says folks from Yakima enjoy Leavenworth’s Oktoberfest because of the short, easy drive. With its zany hats and kitschy Bavarian surroundings,

Oktoberfest is all about beer, food and fun, with live bands that hail from not only the United States, but Canada and Germany, too.

Oktoberfest runs Fridays and Saturdays over three successive weekends, beginning Sept. 30. Each weekend begins with an opening ceremony, including a parade that features colorful fl ags, horse-drawn wagons, folks in traditional dress and Münchner Kindl, one of three Munich bands performing at this year’s event. A keg-tapping ceremony follows each Saturday.

The festival is also — believe it or not — fun for families. Kids can enjoy the kinderplatz area, which includes a climbing wall, bouncy toys, a clown and magicians. For the children, however, the fun ends at bedtime. Everyone under 21 must leave the Oktoberfest tents by 9 p.m. But the fun for adults continues.

TOP LEFT: Zach Nettercott from Shoreline, Wash., models a “Spam” hat. MIDDLE: Employees at The Hat Shop wear some of the merchandise.


TRAVEL

Where to EatViadolce Gelato makes

more than 25 fl avors of both gelato and sorbetto, all from scratch. Flavors rotate, but have included mouth-watering varieties such as Ginger, Burnt Creme and Frutti di Bosco (mixed berry). According to Jed Burlando, a server and barista, Stracciatella is a customer favorite, made with sweet cream and hardened chocolate. And for those who can’t handle the dairy, their fruit fl avors are dairy free. Viadolce also has a coff ee bar to warm up gelato-lovers after their scoop or two of the cold stuff . 636 Front St. • viadolcegelato.com

Where to ShopLeavenworth’s quaint streets are faced with whimsical storefronts full of all sorts of goodies: specialty cheeses, home décor and clothing among them. Here’s a few you won’t want to miss:

First up: The Hat Shop. Oktoberfest makes Leavenworth a very busy place, and The Hat Shop has become a kind of hot spot for those looking for funky headwear for the event. That’s your warning: It’ll be crowded…

721 Front St. • 509-548-4442 hatshopwoodshop.com

Where to EatViadolce Gelato makes

more than 25 fl avors of both gelato and sorbetto, all from scratch. Flavors rotate, but have included mouth-watering varieties such as Ginger, Burnt Creme and Frutti di Bosco (mixed berry). According to Jed Burlando, a server and barista, Stracciatella is a customer favorite, made with sweet cream and hardened chocolate. And for those who can’t handle the dairy, their fruit fl avors are dairy free. Viadolce also has a coff ee bar to warm up gelato-lovers after their scoop or two of the cold stuff . 636 Front St. • viadolcegelato.com

Where to EatWhere to EatViadolce Gelato

Where to EatViadolce Gelato

Where to EatViadolce Gelato

more than 25 fl avors of both gelato and sorbetto, all from

Viadolce Gelato more than 25 fl avors of both gelato and sorbetto, all from

Viadolce Gelato more than 25 fl avors of both gelato and sorbetto, all from

Viadolce Gelato more than 25 fl avors of both gelato and sorbetto, all from gelato and sorbetto, all from scratch. Flavors rotate, but have included mouth-watering varieties such as Ginger, Burnt

gelato and sorbetto, all from scratch. Flavors rotate, but have included mouth-watering varieties such as Ginger, Burnt

gelato and sorbetto, all from scratch. Flavors rotate, but have included mouth-watering varieties such as Ginger, Burnt

gelato and sorbetto, all from scratch. Flavors rotate, but have included mouth-watering varieties such as Ginger, Burnt varieties such as Ginger, Burnt Creme and Frutti di Bosco (mixed berry). According to Jed

varieties such as Ginger, Burnt Creme and Frutti di Bosco (mixed berry). According to Jed


varieties such as Ginger, Burnt Creme and Frutti di Bosco (mixed berry). According to Jed (mixed berry). According to Jed Burlando, a server and barista, Stracciatella is a customer favorite, made with sweet

(mixed berry). According to Jed Burlando, a server and barista, Stracciatella is a customer favorite, made with sweet


(mixed berry). According to Jed Burlando, a server and barista, Stracciatella is a customer favorite, made with sweet favorite, made with sweet cream and hardened chocolate. And for those who can’t handle

favorite, made with sweet cream and hardened chocolate. And for those who can’t handle


favorite, made with sweet cream and hardened chocolate. And for those who can’t handle And for those who can’t handle the dairy, their fruit fl avors are dairy free. Viadolce also has a

And for those who can’t handle the dairy, their fruit fl avors are dairy free. Viadolce also has a


And for those who can’t handle the dairy, their fruit fl avors are dairy free. Viadolce also has a coff ee bar to warm up gelato-lovers after their scoop or two of the cold stuff .

coff ee bar to warm up gelato-lovers after their scoop or two of the cold stuff .

coff ee bar to warm up gelato-lovers after their scoop or two of the cold stuff .

coff ee bar to warm up gelato-lovers after their scoop or two of the cold stuff . of the cold stuff . viadolcegelato.comof the cold stuff . viadolcegelato.comof the cold stuff . viadolcegelato.comof the cold stuff . viadolcegelato.com

makes makes makes more than 25 fl avors of both gelato and sorbetto, all from

makes more than 25 fl avors of both gelato and sorbetto, all from more than 25 fl avors of both gelato and sorbetto, all from gelato and sorbetto, all from scratch. Flavors rotate, but have included mouth-watering varieties such as Ginger, Burnt

gelato and sorbetto, all from scratch. Flavors rotate, but have included mouth-watering varieties such as Ginger, Burnt have included mouth-watering varieties such as Ginger, Burnt varieties such as Ginger, Burnt Creme and Frutti di Bosco (mixed berry). According to Jed


varieties such as Ginger, Burnt

(mixed berry). According to Jed (mixed berry). According to Jed Burlando, a server and barista, Stracciatella is a customer favorite, made with sweet


(mixed berry). According to Jed Burlando, a server and barista,


favorite, made with sweet cream and hardened chocolate. And for those who can’t handle cream and hardened chocolate. And for those who can’t handle And for those who can’t handle the dairy, their fruit fl avors are dairy free. Viadolce also has a


And for those who can’t handle the dairy, their fruit fl avors are dairy free. Viadolce also has a coff ee bar to warm up gelato-lovers after their scoop or two

636 Front St. •

coff ee bar to warm up gelato-lovers after their scoop or two

636 Front St. •

coff ee bar to warm up gelato-lovers after their scoop or two

636 Front St. • 636 Front St. • viadolcegelato.com

636 Front St. • 636 Front St. •

Line up early to be part of the crowd. Guests

may wait for half an hour to get in, but say it’s well worth the wait.


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The Hat Shop, owned by the husband and wife team of Kevin and Teddy Rieke, is worth special attention because hats are a special part of Leavenworth’s Oktoberfest festival. Kevin’s parents opened the shop next to their toy store in 1987. The shop has since become a Leavenworth phenomenon, and it carries thousands of hats — everything from baseball caps and party hats to cowboy hats and fancy hats for men and women. Some hats, such as an oversized “king” hat, are whimsical enough for a party. Other hats are more formal and could be worn to weddings.

Hats add to the fun, and some people say that it helps create a colorful Mardi Gras feeling during the festival. Finding the perfect hat can be a chore, however, because people line up in front of the store in order to get in and browse. A bouncer stands outside the entrance and allows people in — but only 70 at a time. Guests can wait for half an hour, but they say the wait is worthwhile.

Nancy Kelly, who co-chairs Oktoberfest with her husband, Bob, says that she enjoys the competition between folks who wear them.

“Everyone loves it, and I do, too,” she said.

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Where to Eat New to the scene, Icicle Brewing Co. opened this spring. Icicle’s ales and lagers are made with water from the Icicle River and hops from the Yakima Valley. Gretchen Wearne, a server at Icicle, says customers’ favorite brew is the Bootjack IPA. “Our most popular beer by far.” Icicle was recently awarded “Best Brewer” at the Rails-to-Ales brewfest in South Cle Elum.

935 Front St. • 509-548-2739 iciclebrewing.com

TRAVEL

Ever heard of Fromage D’A� nois? Or English Red Leicester? Those are two specialty cheeses available at the Cheesemonger’s Shop, which features delicious-sounding varieties that can be hard to fi nd. The shop also stocks sausage, beer and wine. 819 Front St. • 509-548-9011cheesemongersshop.com

My Favorite Place and Simply Found are sister stores, stocking home and garden décor, clothing and gifts, including darling hats, shoes, candles, jewelry and perfume.

My Favorite Place • 217 Eighth St.509-548-5112

Simply Found • 833 Front St.509-548-1068courtyardquail.com

Leavenworth’s Front Street is also home to Icicle River, where fans of Pendleton sportswear (which is updating its look this year) can shop for the popular brand.

639 Front St. • 509-548-8090

Wearne serves up a frothy glass at Icicle Brewing Company.

Where to ShopIsn’t there something so Bavarian about the holidays? Leavenworth thinks so, which means there are a number of stores that sell holiday decorations. One favorite among visitors is Kris Kringle, which is two stories jam-packed with Christmas ornaments and decorations of eye-popping variety, some coming from Poland, Germany and the Czech Republic. Laura Hansen, a designer at the store, says a local artist also paints custom ornaments with a Leavenworth theme.

907 Front St. • 888-557-4645


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LEAVENWORTH was not always so Bavarian; around

the turn of the 20th century, the town was supported by an active logging

industry — and its location on a

railroad run by the Great Northern Rail-

way company

But in the 1920s, the railroad was rerouted

and the town’s sawmill closed down.

Leavenworth struggled economi-

cally for decades before townspeople

pulled together in the 1960s and dreamed up the

little Alpine village it is today.

These days Leavenworth is thriving — and

host to more than 1 million tourists

annually.


Where to Eat The München Haus boasts the “the most extensive selection of premium sausages in Leavenworth,” with a menu that also includes apple cider kraut and more than 20 condiments, like the München Haus Amber Ale mustard. A popular menu item is the “Big Bob Bratwurst,” and sides include warm German potato salad and pretzels. Washington microbrews and German beer are available, as well as local wines.

709 Front St. • 509-548-1158 munchenhaus.com

TRAVEL

This can be difficult on short notice, because people frequently book their accommodations well in advance.

“Get anything you can,” Kelly said.

Nearby towns to Leavenworth, such as Lake Wenatchee, Plain, Cashmere and Wenatchee, might still have hotel rooms available. Shuttle transportation is available to Leavenworth (free in Leavenworth, but available for a small fee outside town). Shuttles are especially useful after the festival, since many attendees have been drinking.

There is also the option of getting on hotel waiting lists. On occasion, people who have called far ahead to reserve rooms do not show up to claim their reservations.

Some places to try include The Hotel Edelweiss (843 Front St.; 866-512-0580), located in the middle of town; the Bavarian Ritz (633 Front St.; 800-854-6365) also located near the city’s center; and the Mountain Home Lodge (8201 Mountain Home Road; 800-414-2378), which off ers secluded cabins and top-notch food just two miles North of Leavenworth.

LEAVENWORTH’S OCTOBERFESTSept. 30-Oct. 1 • Oct. 7-8 • Oct. 14-15Tickets: $10 for Fridays and $15 for Saturdays, in advance. All tickets $20 at the gate. Active military and children under 12 are free (though everyone under 21 must leave Oktoberfest before 9 p.m. daily), and there is a discount for groups. For group prices, email [email protected]

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Garden by Carol barany/WSU MaSter GardenerS

Relax! Impeccable neatness in the autumn yard, without a fallen leaf in sight and with all the natural refuse cut back, collected and bagged, is no longer the mark of a fine gardener. When I see a black plastic bag of leaves on the curb, I want to bring it home, since leaves are one of the most extraordinary gifts nature gives us. Soil needs replenishing each year with organic matter, and leaves are the perfect food, since they decompose into humus. Humus contains both nutrients and fiber that adds structure to soil. But that doesn’t mean that leaves should be left where they fall, covering the yard through winter. In fact, leaves left in this way can become a smothering mulch instead of a nourishing fertilizer. Clear your driveways and paths, then take a look at the following tips for how best to use the leaves nature gives us.

• Research has found that turf grass ben-efi ts from leaves chopped by a mulch-ing mower and then left on the lawn instead of being raked off . Running my 10-year old mulching mower three times each week, I am able to mulch ALL the leaves that fall on my lawn from two 75-foot-tall maples with trunks fi ve feet in diameter — with no raking or blisters. The shreds are so small that they seem to disappear immediately.


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• It was once practice to cut down most perennials in autumn, but now gardeners recognize that winter interest is provided by more than evergreens and conifers. In addition to their or-namental qualities, certain perennials in the winter landscape are important resources for birds and butterflies. Many species of butterflies lay eggs on the leaves of perennials for overwin-tering, and if we cut down and compost these plants, we may be composting next seasons’s butterflies, too. Birds visit our feeders, but also come to our gardens to eat the seeds from perennials such as Echinacea, Heliopsis and Rudbeckia, and use perennials as cover and resting grounds.

• For those perennials that don’t contribute much to the win-ter garden, mulch ’em. After the first killing frost, I chop the tall ones down with hedge clippers, leave the debris in place, then run my mulching mower over the remains. Setting the mower deck as high as possible, I can shred without damag-ing any drip irrigation lines. Humus is my garden’s gold.

If you must rake and bag your leaves, check for leaf pick-up times in your neighborhood.

If you’re a Yakima resident, use the biodegradable bags that the City Refuse Division on Fruitvale Boulevard provides for free — that ensures those leaves will be taken to the Yard Waste Recycling Center in Terrace Heights. If you use biodegradable bags that you find elsewhere, or black plastic bags, these leaves will be picked up, but will be taken to the landfill instead.


WSU MASTER GARDENERS

The WSU Extension Master Gar-dener Program is an organization of trained volunteers dedicated to horticulture and community service.If you have a question about gardening, landscaping or this program, call or stop by the Mas-ter Gardener Clinic.

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just tennis shoes?just tennis shoes?IntroducingIntroducing

just tennis shoes?just tennis shoes?

CITY SCENEMOXEE HOP FESTIVALThe 64th annual Moxee Hop Festival was held on Aug. 5-6. Coordinated and sponsored by the East Valley Community Enhancement Association, the festival benefi ts Moxee city programs such as the Moxee library, kids sports and the Moxee park. This year’s event included ra� es, a beer garden and live entertainment from the Dusty 45s, games, a breakfast in the park and a parade. “We had a lot of fun family involvement,” said LeeAnn Mulhair, who helped coordinate the event. Photos by Kevin Wilbanks

Suzanne Thompson and mother Wilma Sauve, parade grand marshal

Kory Rosacrans and Robert Knight

Morgan Crane and her father David Crane

Ken Perrault David Mulhair

Sawyer House

Charming & ElEgant...1930’s home with gorgeous interiors & grand piano, framed by beautiful, romantic gardens & private terrace. gourmet kitchen, expansive lawn, indoor & outdoor fireplaces & bars.

509.853.5095 or 509.930.1505www.SawyerHouseofYakima.com

v Weddingsv Receptionsv Anniversaries

v Seasonal Parties v Rehearsal Dinnersv Holiday Brunches

The Perfect Setting!Intimate Gatherings to Gala Events

Welcoming up to 400+ guests

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Now Booking

Holiday Parties!

Tables, Chairs, Insurance& Security Provided!

Dapper the Clown


Alexandra Harris and Ashley John

Coni Rogers and Al Benny

Billy Joe Huels/Dusty 45sLisa Emerson Falon

The East Valley JROTC Color Guard

Billy Joe Huels/Dusty 45s

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• Custom Cabinetry• Solid Surface Countertops• Ornamental Millwork• Custom Design

Mon.-Sat. 9:00aM-5:00pM • CloSed SundayS

Stop in and stroll through our gardens and see

what’s new for fall!• Beautiful selection of trees & shrubs• Mums, Pansies, and Kale• Pumpkins and Gourds

FALL IS THETIME TO PLANT

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CITY SCENEGRAND VINThe Yakima chapter of the American Red Cross held its annual Grand Vin on Sat., Aug. 27 at the Sawyer House in Wapato. This year’s Humanitarian Award recipient was State Senator Curtis King. Proceeds from the event benefi t the Red Cross. Photos by Stephanie Hakala

Tina Moss, Sheri and Brad Bissell

Karen and Leo Lee

Greg Huefner, Lisa Wallace, Andy Martinkus, Suzanne Federspiel & Judge Doug Federspiel


37.17692.YAK.M

Your Mortgage Expert

1215 S. 40th Ave.Yakima, WA 98908

(509) 833-4857www.viewmontyakima.net

Amanda McKinneyLoan Officer

Lic. NMLS #120236

“I understand the mortgage business and can help you get the loan that’s best for you.”

Residential • Commercial • Equity Refinance Private Sources • USDA • VA • FHA

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Jim & Dawn Hagarty and Curtis King

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Unique Clothes for the Modern Man

NEW DENIM FROM34 Heritage


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CALENDAR S E P T E M B E R | O C T O B E R 2 0 1 1

SEPTEMBER 17-18

Kittitas Tour of Homescwhbatourofh omes.com

SEPT. 23-OCT. 2

Central Washington State FairState Fair ParkFairfun.com

SEPTEMBER 24

Sunfair ParadeYakima Avenue

SEPTEMBER 30

Stargazing at Randall ParkYakima Parks and Recreation/Yakima Astronomical Society

OCTOBER 1

`Farmer’s MercadoTieton Park • Tieton

OCTOBER 1

Fresh Hop Ale FestivalAllied Arts of Yakima ValleyDowntown YakimaFreshhopalefestival.com

OCTOBER 7-22

The CrucibleThe Warehouse Theatre509-966-0951

OCTOBER 8

Wapato Tamale FestivalDowntown Wapato509-877-4262

THROUGH SEPT. 28

Selah’s Wednesday MarketSouth First Street • Selah509-698-7305

THROUGH OCT. 1

Land of Joy and SorrowYakima Valley Museum509-248-0747

THROUGH OCT. 9

10x10x10xTietonMighty Tieton • Tieton509-494-2009

THROUGH OCT. 30

Yakima Farmers’ MarketSouth 3rd Street and Yakima AvenueYakimafarmersmarket.org

THROUGH DEC. 30

Head Over Heels – Over HeelsYakima Valley Museum509-248-0747

SEPTEMBER 17

Farmer’s MercadoTieton Park • Tieton

SEPTEMBER 9-10

Best of Broadway: Shrek the MusicalThe Capitol Theatre509-853-ARTScapitoltheatre.org

SEPTEMBER 10-18 (VARIOUS DATES)

Yakima Tour of Homes cwhbatourofh omes.com

SEPTEMBER 9-11

`Naches Valley Sports-mans’ DaysSchafer Avenue • NachesNachesvalleychamber.com

SEPTEMBER 10

Autumn BountyYakima Area Arboretum509-248-7337

SEPTEMBER 10-11

Skewered AppleFront Street • YakimaYakima Valley Museum509-248-0747

SEPT. 16-OCT. 15

Journeys Without MapsLarson Gallery509-574-4875

SEPTEMBER 15

Paul Henderson Art Instal-lationYakima National Bank

SEPTEMBER 17

Paws for LifeRandall ParkAmerican Cancer Society509-833-6008

SEPTEMBER 17

Bark in the ParkGreenway near Humane Society509-457-6854 yakimahumane.org

SEPTEMBER 17

Tour de HarvestBradley HouseYakima Schools Foun.509-457-0898

Send your event to [email protected]

Arts AttireEvents FamilyFood Beer | WineOutdoor Travel


Shopping Center

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New AutumN ArrivAlsNew AutumNew AutumNew AutumNew AutumNew AutumNew AutumNew AutumNew AutumNew AutumJohn Gasperetti’s Floral Design Ballesteri’s Cafe • Vaux Shoes

Diet Center • Ameriprise Financial CC Ltd. • Parry JewelersYakima’s Shipping Shop

John’s Dry Cleaners • Royal Buffet CoMotion Dance Center

Cookie Cutter, Etc. Salon Nouveau

Priscilla’s Chic Boutique K Nails & Spa

American Family Insurance Subway

Where 40th Avenue meets SummitviewWhere 40th Avenue meets SummitviewSupport Local Businesses & Shop Westpark

Capital advisors Wealth ManageMent announCes the addition of

402 east Yakima avenue, suite 130 - Yakima, Washington 98901phone: 509.469.5030 - toll free 866.469.5030

Investment products and service are offered through Wells Fargo Advisors Financial Network, LLC (WFAFN), Member SIPC, a registered broker-dealer and separate non-bank affiliate of Wells Fargo and Company.

*Capital Advisors Wealth Management is a separate entity from (WFAFN).

DEREK A. PARSONSFinancial Advisor

as a neW MeMber of the praCtiCe

W e a l t h M a n a g e M e n t

37.13899.YM.M

OCTOBER 8

Yakima Farmers’ Market OktoberfestMillenium Plaza509-457-5765

OCTOBER 8

Opening Concert: Karrin AllysonThe Seasons Fall Jazz FestivalThe Seasons Perfor-mance Hall509-453-1888

OCTOBER 10

Jazz ShowcaseThe Seasons Fall Jazz FestivalThe Seasons Performance Hall509-453-1888

OCTOBER 13

New Works ShowcaseThe Seasons Fall Jazz FestivalThe Seasons Performance Hall509-453-1888

OCTOBER 14

Wine & ArtHumane Society of Central WashingtonCapitol Theatre509-457-6854

OCTOBER 15

Chamber Music GalaThe Seasons Fall Jazz FestivalThe Seasons Performance Hall509-453-1888

OCTOBER 16

The Yakima Symphony Chamber OrchestraThe Seasons Fall Jazz FestivalThe Seasons Performance Hall509-453-1888

OCTOBER 28

The Capitol StepsThe Capitol Theatre509-853-ARTS

OCTOBER 29

HalloWineRattlesnake Hills Wine TrailRattlesnakehills.com

OCT. 29-NOV. 13

Dia de Los Muertos Mighty TietonMightytieton.com/events

OCT. 29-DEC. 3

56th Annual Central Washington Artists’ ExhibitionLarson Gallery509-574-4875

NOVEMBER 9

Rabbi Brad Hirschfi eldYakima Town HallYakima Convention Center509-966-0930

PUBLISHES SEPT. 9


Name & Age: Jane Milford, 50

Personal I have two daughters: Megan, a junior at Western Washington University, and Augusta, a junior at West Valley High School. They both grew up decorating and helping with display in my shop. We’ve lived in Yakima for four years and our “Head of House” is a five pound Morkie (Maltese/Yorkie mix) named Hugo Boss, who really believes he’s the boss!

Profession I was born and raised in Seattle and graduated with a B.A. in Clothing Textiles from Washington State Univer-sity in 1983. After many years in the retail clothing field and taking time off to raise my girls, I decided to open my own store in Seattle. A friend urged me to start a business, putting my creative talents to new use. Thirteen years ago, it became a shop named Found Collections. After eight years, three different locations and many reinventions of style, I started offer-ing my services as an Arranger for stores and private homes. As owner of Found Collections: Vintage Styling, I offer clients placement and/or purchase of one-of-a-kind pieces that show the personality of the owner- whether it’s for a business or a private home.

I love my job working for Michelle Wyles, owner of Garden Dance/rain-dance, a clothing boutique for women and men downtown on Front Street. Michelle has given me free reign in the visual merchandising of the store, but we work as a team. It’s her vision, but I get to help carry it out.

Describe your style? While my style could be pegged as “Rustic-Romantic” or “Time-worn Elegance,” whichever way you look at it, it can be summed up as a love for age and beauty. I’d rather have

an original than a copy, and would just as soon save up for something dear or search a lifetime for the perfect piece than stock a room full of reproductions.

We noticed you have a lot of darling vintage cowboy boots in your home, which we’re featuring in the next edition of Yakima magazine…how long have you collected them and why? I found my first pair of cowboy boots in a Bozeman, Montana thrift store about 25 years ago. Like all col-lectors, I love gathering them because it gives me something to search for and the hunt is half the fun.

You use certain motifs in your home styling … Do they have special meaning? Religious symbols are very dear to me in my home: Santos, crosses, rosaries, and Bibles — it’s a collection I’ve been build-ing for years. Music is also a theme: old sheet music, hymnals and instruments with age — they all bring warmth and comfort to me. There’s just something about The Old Rugged Cross, whether in form or song.

Why is Yakima Home? I recently read a book by Abraham Verghese — his quote sums it up perfectly for me: “Wasn’t that the definition of home? Not where you are from, but where you are wanted” — that’s why Yakima is home for me.

You work downtown at Garden Dance … What do you see for downtown’s future? Downtown Yakima has been a saving grace for me here. I love age and beauty and have watched everything from the bricks being laid on Front Street to the flower pots and hanging baskets being filled and cared for up and down Yakima Avenue. I wish every Yakima resident could see and appreciate the great effort

and thought put into the restoration of this beautiful historic district. The core business district could expand with more original shops and venues that complement our existing restaurants, wine-tasting rooms, bak-eries and coffee shops, as

well as the few boutique shops and salons. There’s room for those brave enough and creative enough to try.

Some of us are design challenged. What advice would you give to someone who wants to make over a room in his or her house, but doesn’t know where to start? Pick your favorite piece and build around it. Sometimes it’s a color or cherished ob-ject; I can be inspired by a scrap of vintage fabric. Whatever speaks to you, embrace it! If that doesn’t work, call me!

Life Philosophy Do everything with pas-sion, whether it’s raising children, making music, or decorating your home and garden — GET EXCITED!!!

IntervIew

interview

PHOtO BY GOrdOn KInG

Jane sits with a display of boots at Garden dance.

“Pick your favorite piece

and build around it.”


www.yakimaveinclinic.com • 1005 W. Walnut Ste. 205 • YakimaFor a consultation call (509) 248–6080

Dr. Tanwani has been treating vein disorders for over 20 years.He is board certified by the American College of Surgeons and is the only surgeon in Yakima who is board certified by the American College of Phlebology (specialty in vein diseases)

It is my personal observation that Dr. Tanwani is a very talented and caring physician. He treated both of my legs that had extensive varicose veins. The procedure was not hurtful or invasive. Also, he has a very professional and caring staff. —Herb S.

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Yakima Vein Clinic offers state-of-the-art treatment for a wide range of vein disorders. Offering cosmetic treatment of spider veins and removal of large, painful veins. Minor procedures, no down-time, no scars.Continue your normal activities the same day as the procedure.Our staff will be happy to answer any questions.

There is no substitute for experience.

Tired of hiding your legs?

After years of suffering from painful varicose

veins I heard about Dr. Tanwani and the venous closure procedure. After consulting with the doctor I decided to have the surgery, I’m so glad I did. My legs are now pain free. The sur-gery was not painful at all. Thank you doctor! —Betty C.

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