Brenda Hale and Sue Johnson enjoy the 2012 Purse Party fundraiser in 2012, to help benefit a women’s transitional shelter in Duvall and LifeWire’s programs for women.The Duvall Civic Club is looking for donations of jewelry, purses, and totes in new or like-new condition, for the September 26th "Purse Party and Jewelry Jazz" fundraiser, to benefit local women in crisis. It will be held at Match Coffee and Wine in Duvall from 5 to 8 p.m.
"We’re asking everyone to dig through their jewelry boxes and closets for those treasures we all have but don’t use," event organizer Maura VanNess said. "They can really do some good for women in need."
If you have jewelry, purses, or totes (in good condition) to donate, you can drop them off anytime from now to the day of the event, at Match Coffee and Wine (15705 Main Street, open Tuesday through Saturday).
Funds from the Purse Party will also help sponsor the Fifth Annual Walk 4 Women, on Saturday, October 5.
For more information about the Purse Party and Jewelry Jazz or the Walk 4 Women, see duvallcivicclub.org or call Maura at (425) 788-9249 or Barb at (425) 788-5769.
It’s rare to sit down to eat a seven-course meal, complete with wine pairings, in the same place that almost all of the food was grown. But a Kirkland restaurant and a Woodinville winery have made it possible.
This Thursday, Trellis Restaurant and Sparkman Cellars will partner to host a farm dinner at South 47 Farm, with an optional tour of the farm.
Trellis chef Brian Scheehser grows much of the produce for the restaurant at his 10-acre South 47 farm.
For this event, he’ll craft the fresh fruits and vegetables into dishes such as an heirloom tomato gazpacho, a new potato salad and, for dessert, an apple galette.
"Everything served, except for the meats, is from the farm," Scheehser said.
The dinner will begin with a reception at which guests can sip on lemonade with fresh blackberries from the farm.
Diners will then sit down to a seven-course meal with six wine pairings from Woodinville’s Sparkman Cellars, including a barrel tasting of the winery’s 2012 Wonderland Grenache.
The menu includes artisan cured salumi, salmon with green garden dressing, lamb chops with tarragon and tomato tapenade and shaved Jack cheese with pepper crackers.
Scheehser began farming out of frustration with food purveyors when he was the chef at the restaurant at Sorrento Hotel in Seattle.
Ordering from suppliers often required him to buy in bigger quantities than he needed, pay more than he wanted or go without certain hard-to-find items — for example, zucchini the size of his thumb.
Now, he said, "I’m spoiled because I can pick as much as I want or as little as I want. I’m no longer held hostage to the produce companies ... We’re picking baby lettuces when they’re so small they can fit in the palm of your hand."
His farm has grown to 12 acres, although he’s become more specific about which crops he grows. Scheehser has kept the raspberries, blackberries, apples and pears from the farm’s previous life as a you-pick orchard, and he also grows vegetables and herbs. He spends Mondays and Tuesdays working on the farm; the rest of the time he’s at Trellis Restaurant at the Heathman Hotel.
"I don’t look at the farm or the restaurant as work," Scheehser said. "There’s just something amazing about having a tiny seed, putting it in the ground and nurturing it, then having 30 pounds of tomatoes and slicing them to put on a salad."
Scheehser also manages to incorporate food from the farm into Trellis’s winter menu. Although he buys some produce from California for guests who want fresh fruit, he cans tomatoes and jam from the farm to use throughout the year.
"The minute we start harvesting at the farm, we start processing," he said.
He stores thousands of pounds of winter squash; hundreds of quarts of canned tomatoes; seedless blackberry, blueberry and strawberry jams; pickles and relishes; and apple puree and reduction. He also freezes berries for pies and muffins and dries herbs from the farm.
And some vegetables, such as chard and beets, can still be harvested in the winter.
Scheehser believes it’s important to know where food comes from, and the farm dinner will give diners that familiarity.
"We forget sometimes," he said. "We’ve become out of touch with the things we eat, and farming brings that awareness back."
The dinner will take place Thursday, August 22, at South 47 Farm in Redmond.
Photo by Briana Gerdeman Head brewer and co-founder Ray Nesheim fills a barrel that previously held white wine with one of Triplehorn’s ales, which will add a distinct flavor to the beer.The surprisingly similar stories of several new breweries — Triplehorn Brewing Co., Dirty Bucket Brewery and Brickyard Brewing — show how quickly Woodinville’s brewing industry is growing. The owners of these three breweries say they turned a hobby into a profession and have been rewarded with dramatic growth — and there’s room for more breweries in the town’s friendly, collaborative beer industry.
Steve Acord opened Dirty Bucket Brewery with his wife, Sharon Acord, in April 2012, after hearing about other brewers’ successes.
“The original plan was, my brother and I wanted to start it. We’d been competitive home brewers for a long time,” he said.
After talking to other brewers who had expanded from homebrewing to professional, he realized “the only difference was that these guys went for it and did it. At the beginning, Acord worked 90-hour weeks and brewed double batches of beer every night to keep up with demand. Last month he and his wife hired their first employee, a taproom manager, who has “been a godsend.”
For Joe Montero, Brickyard Brewing was the latest of several businesses he’s started, including an office equipment company, an IT company and a bar.
Brothers Rich and Ray Nesheim used to work in the construction industry, but a few years ago, decided that their hobby might be more profitable and founded Triplehorn Brewing Co.
“When the construction industry took a turn for the worse, we started looking at our options,” Nesheim said. “Desperation kind of forced our hand.”
The risk paid off.
Triplehorn, which will celebrate its first anniversary at the end of August, has expanded from three fermentation tanks to six, and quadrupled its production from once a week to four times a week.
“Anywhere we go, we don’t have enough,” Rich Nesheim said. “We keep running low on IPA in particular.” The other breweries have also “grown hugely,” as Acord said.
Dirty Bucket originally produced 10 gallons of beer per batch; now, with more equipment, Acord can brew 120 gallons at a time — and he still brews two batches per night to keep up with demand.
Brickyard Brewing expanded from one barrel to 15 barrels, Montero said.
“We’re all selling to capacity, so there’s room for everybody,” Montero said.
The other owners echoed that sentiment, saying that the atmosphere among Woodinville breweries is collaborative rather than competitive.
“We all want to see each other succeed,” said Acord, who chose to open Dirty Bucket in Woodinville because it had established foot traffic for the brewing industry.
The camaraderie among breweries extends to wineries as well, Nesheim said. Triplehorn’s first customer was John Patterson of Patterson Cellars, who was waiting with his “nose pressed up against the glass,” Nesheim recalled.
Breweries and wineries draw customers to each other’s businesses, and the staff trade bottles of wine for growlers of beer.
Triplehorn is even aging one of its ales in a white wine barrel, which will blend the flavors of the wine and the beer.
All three breweries see room for growth. Brickyard Brewing, which opened less than a year ago in October 2012, is increasing its distribution to Bellingham and Vancouver, Canada this month, Montero said.
In September, it will begin bottling its beers to sell in Whole Foods and other grocery stores, and in 2014, Montero and co-founder Ean Forgette hope to open a brewpub.
Dirty Bucket and Triplehorn also envision opening brewpubs in the future, and Triplehorn may begin bottling
its beers as well. But despite the brewery’s growth, Nesheim is more concerned with serving beer to his hometown than external measures of success.
“I’m not out here to take over the beer world,” Nesheim said. “We’re here to just make people happy and comfortable in our community.”
WOODINVILLE CAFE Photo by Briana Gerdeman Angela Mattocks takes customers’ orders for lunch at the Woodinville Cafe. Owner Ryan Mitchell credits the restaurant’s success to the quality of service.The Woodinville Cafe has a particularly dedicated squad of regulars.
Not only do they come in to the Cafe for breakfast several days a week, owner Ryan Mitchell said, they arrive half an hour before the restaurant opens and sit in the parking lot.
The staff, equally dedicated, brings coffee out to them.
“We’ve really stuck to our guns in terms of service,” Mitchell said. “We want to make sure that we’re a real personal restaurant.”
The Woodinville Cafe opened in 1995, and several employees have worked at the restaurant for almost that long.
Over the years, the restaurant’s 1940’s diner theme has been upgraded to a dinner train theme, with a possible remodel planned for next year, said Mitchell, who bought the Woodinville Cafe at the beginning of this year from the founders, his wife Cari’s parents.
The menu, which includes soups made from scratch and fresh baked goods, has grown slightly, but Mitchell doesn’t plan to tweak it much in the future.
“We’ve got a pretty loyal following, so we don’t want to mess with that,” he said.
DOUG’S BOATS AND OUTDOOR
Doug Spady has spent more than half his life as the owner of Doug’s Boats and Outdoor, which he opened in 1987.
His business has shrunk rather than grown, he said. But he’s happy with that.
“As you mature, it’s not about being bigger and bigger all the time,” he said.
When the shop — originally called Doug’s Boats — opened, Spady began by selling ski boats and sails. Later, it “morphed into a local sporting goods store” by adding tackle, guns and ammunition. The store also offers boat service and parts, and Spady teaches waterskiing.
When the market for boats diminishes — which is typical, Spady explained — the sporting goods business offsets the decline.
“The boat business is really cyclical,” he said. “...We grow a little bit and then contract as the economy changes.”
FAIRWINDS - BRITTANY PARK
When Fairwinds - Brittany Park retirement community opened in 1997, all of its apartments were full, and there was a waiting list, general manager Rebecca Clark recalled.
“That many years ago, assisted living and independent living was a pretty new concept, so of course there was a pent-up demand,” she said.
The retirement community expanded sooner than planned, building more apartments for a total of more than 200 by 1998.
Now, Brittany Park’s growth is limited only by the lack of space to grow.
Clark remembers the first weekend was busy, with 44 families moving in. Although that meant lots of chances for something to go wrong, “it was just flawless, except one guy dropped his coffee pot,” she said. She credits the retirement community’s success to several factors — its strong sense of community, well-trained employees with a low turnover rate, and an atmosphere she describes as “joyful noise.” “Many of our residents have been isolated in today’s society, where many of our neighborhoods are empty during the day,” Clark said. “...There’s always a lot of action at Brittany Park.”
Bubbles Below dive shop thrives on a theory that might, at first, seem like bad business.
“We try real hard not to sell people things they’re not going to need,” owner Bud Gray said.
He explained that although he does accept returns, they’re especially hard for the scuba business, in which stores only keep one or two of an item in inventory. If a customer returns an item, he’s likely already bought another.
He’s also convinced customers to buy something cheaper when he knows the item they came in for is beyond their means.
“We’re honest. We have integrity,” Gray said.
He began scuba diving in 1970 after taking a “hardcore” class from an ex-Navy SEAL. He did commercial diving, including welding, laying cables and demolition, and worked for an engine manufacturing company at
the corporate level before opening Bubbles Below in 1999.
Selling and servicing scuba gear is the biggest part of his business, but he also teaches diving and organizes diving trips, which increase the retail and service side of the business.
“The biggest treat in all these years is seeing the excitement in people’s eyes when they come out of the water,” Gray said. “The reason we’re here is to help people enjoy the good parts of life, and one of those is diving.”
Photo courtesy of Tuiasosopo family. From the moment Manu and Tina Tuiasosopo saw Woodinville in 1979, they knew it was the place to raise their family. Manu Tuiasosopo vividly remembers the first time he saw Woodinville. The year was 1979 and he’d just been picked in the first round by the NFL’s Seattle Seahawks. As a defensive tackle from UCLA, he was accustomed to the sprawling urban scene of Los Angeles. But upon arriving in Seattle, he and his wife Tina yearned for something more rural and tranquil to call home.
Right before training camp, the Tuiasosopos met with real estate agent Connie Mora — the wife of football coach Jim Mora, Sr.
“She took us around, and the first place she took us to was Woodinville,” Manu said. “I remember that day like it was yesterday. It was warm and the sky was so blue. Obviously, there was nothing in town in terms of buildings.
“We came up Highway 522 and took that first exit where the Dairy Queen sits. Then we came up 175th.
“There was a Foodland and right where the Woodinville Fields are now, that’s where the post office was. In that same building was the Armadillo BBQ. I really miss having it in town. Great food, crazy atmosphere. They catered a couple of my parties through the years. It drew criticism in the Woodinville Weekly for writing crazy sayings and quotes on its windows for the public to read. It’s in Duvall now.”
Manu described going past Molbak’s Nursery and referenced the current location where Wendy’s restaurant sits, saying “that’s where Goodtime Charlie’s was.”
When asked if that was some kind of restaurant, Manu chuckled. “No, that was an adult place.”
Manu also remembered reaching the corner where the present-day 7-11 and Bank of America stand. “Those were open fields,” he said. “I can remember seeing some cows and a big black Angus that were grazing on that property. There were just some shacks.
“That’s what we loved about it. After we left the Seahawks facilities in Kirkland, we were in Woodinville within 15 minutes. We loved that too.”
Woodinville in those days attracted multitudes of Seahawk players. The late Dave Brown, John Harris, Sam Atkins, Papa Fig Newton, Country Sawyer and Steve Largent all owned houses there.
In subsequent seasons, Jacob Green and Kenny Easley also called Woodinville home.
“We got out there, and you could hear a pin drop,” Manu said. “That’s what we wanted. Our son Marques was a newborn and our daughter Leslie was 18 months. So we were looking for a place like that. Of course, you could also hear the pounding of nails because the developers were putting up houses back then.”
When asked what he misses most about Woodinville that exists no longer, Manu pondered for a moment. “We used to go down on the 4th of July next to Chateau St. Michelle’s,” he said. “The community would all go out and lay on the lawn and they would fire up the fireworks just like they do on Elliot Bay. They don’t do that anymore, but it was awesome! It was a great experience. We went to it every year they had it, because we loved it.”
In his rookie season of 1979, Manu led the Seahawks with eight sacks and started in 64 games over the next five seasons.
The Tuiasosopos have been a fixture in the community ever since.
“We were really lucky to have raised our family here,” he said. “We were very happy with the teachers, coaches and administrators at Woodinville High School who played a big part in our kids’ lives. We appreciate that relationship. It’s all part of that Woodinville community and family atmosphere that we’ve been able to benefit from.”