april 2012 the scene
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Arts and Entertainment for the EastsideTRANSCRIPT
Inside scoop: eastside living | dine | wine | nightlife
scenethe
Arts and entertainment for the eastside
April 2012
Food & Drink- Koral opens in downtown Bellevue - Independent distilleries in Washington State
Home & Garden - Learn to enhance your yard with a pond or waterfall- The art of refurbished furniture and décor
THE scene2 | thebellevuescene.com | april 2012
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The Scene is a publication of the Bellevue Reporter. 2700 Richards Rd. Suite 201, Bellevue WA, 98005. 425.391.0363 thebellevuescene.com
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april 2011 | thebellevuescene.com | 3
Spring, is that you?Dear reader,
It’s that time again – spring is in the air, which for us, means a healthy dose of Pacific Northwest showers.
But, while it’s still cold and wet, take pleasure in the fact that buds are stirring. Green things are growing. And slowly, we are starting to come out of hibernation.
For me, this season is always a reminder why I choose to stay here – rather than pack up The Boy and move to Oahu like I often dream of when it’s particu-larly miserable and dreary outside.
You see, this is when the cherry trees come out in all their pink loveliness, when I can start to wear skirts and dresses, and, occasionally, enjoy the view on my commute to-and-from work.
Now, in April, when people say that they love it in the Pacific Northwest because we actually have seasons, my response changes, from “Seasons-schmeasons,” to actually agreeing.
Absence of Vitamin D, in fact, makes the heart grow fonder. And if it was bikini season all year long, where would I ever go for a vacation?
As a Seattle-area girl, I should really know better than to long for the beach, anyway.
After working as a tour guide in Alaska the summer after graduating from college, I always found it a bit odd when tourists would complain about gray or cold days (after all, they hadn’t exactly picked a tropical vacation).
You have to appreciate your surroundings for what they are, work with what you’ve got. Appreciate what you have.
Here’s to yet another start of a perfect, mild and very wet Pacific Northwest spring.
Cheers,
Gabrielle Nomura, Assistant [email protected]
Follow us on twitter @bellevuescene
inside story
DinEKoral brings regional American fare to downtown Bellevue
HOMEModern Cottage Company & the art of refurbished décor 4 5
DrinkMore than 47 Washington distilleries and counting
EASTSiDE LivingDemand strong for luxury homes in Bellevue, Mercer Island6 10
LAugHS‘Michael Yo-ing’ with this sexy comedian and E! host
LifESTyLESBuilding your dream pond or waterfall12 15
nigHTLifENeed something to do in April? We’ve got you covered
HEijAHere’s a tip: Carry cash! 16 18
A Division of
4 | thebellevuescene.com | april 2012 Home
newBY COLLEEN TOOMEY | PHOTOS BY CHAD COLEMAN
Spring is a precarious beast in the Puget Sound. Neither lamb nor lion, the warm weather will make a sudden and glorious appearance only to disappear as fast as it arrived, leaving far too many bleak days of drizzle.
But inside the Modern Cottage Company, vibrant hues of peacock blue and tangerine remind customers of spring on any day.
Modern Cottage, which refurbishes home décor for its clients, is the brainchild of Seattle resident Alison Bryan. In 12 years, she’s turned a love for vintage furniture into a � ne art and now, a blossoming local business with many customers throughout the Eastside.
Bryan’s love of refurbishing secondhand furniture took o� when she moved in to her 1910 farmhouse and needed to � ll it with beautiful furnishings at an a� ordable price.
� e styling of the farmhouse rivals the work of a masterful Pottery-Barn team: crisp white moldings, fresh linens and sunny accents of robin’s-egg blue and butter yellow. Embarking on her interior-design mission, Bryan created a blog in 2008 to detail her whimsical creations, and quickly received requests from readers for custom pieces.
Her favorite items she’s refurbished include a large dinner bu� et, for which she paid $40, and a vintage wall clock.
“I bring home things all the time that my husband looks at like, ‘� at is the ugliest thing I’ve ever seen.’” Bryan says.
Her reply: “Just wait until I’m done with it.” With two small children to care for, Bryan started tak-
ing specialized orders out of a homemade studio behind her house, making � e Modern Cottage Company an o� cial business in 2010.
A� er demand for her work outgrew the space, she ap-plied for a storefront through Spaceworks Tacoma. � e city initiative provides no- and low-cost temporary space available to artists, creative entrepreneurs, organizations and community groups in unused commercial properties.
Bryan moved into her new space in February where she has a workspace and a showroom that can grow with her new discoveries and creations.
Despite her success, her strategies remain simple. She seeks out furniture and home décor through Craigslist and estate sales, uses her paints and supplies thoughtfully,
as not to waste anything, and maintains a strict devotion to color.
“I try to look at every piece and decide what’s best for it. I don’t have a color in mind, then go out looking for something to paint. I try to think of myself as a furniture stylist,” she says.
None of her work looks tortured or inappropriately bedazzled. Her most noticeable items are ones the world would hardly think to use today. A honey-hued birdcage and three beautiful topical globes rest in the windows of her storefront.
Other eye-catchers include a grass-green rocking chair, bright paper roses and a sea-blue dinner bu� et with a welcoming blackboard and chalk script.
Always a purveyor of 21st century technology and so-cial media, Bryan enjoys browsing through the online pin board juggernaut, Pinterest. She says its both a great space for design inspiration and building camaraderie with home décor mavens across the digital social-sphere.
For those who want to dip their own toes into the world of DYI projects, Bryan recommends starting with Craigslist, checking every day for great � nds, letting go of color-phobia and bringing items in and out for seasonal display.
“� ings that are more simple, I try to go all out with
color. � ings that are more ornate, I try to balance out with doing a more simple color,” she says.
If one is still su� ering from color phobia, start small with one bold accent item in the room. For the most apprehensive, start with a pillow. For the slightly more daring, try a co� ee table in the middle of the room and let the sunshine reign indoors any day of the year.
Alison Bryan looks at every piece she � nds and decide what’s best for it.
At Modern Cottage, vintage items turn into modern décor at an affordable price
Those who want to dip their own toes into the world of DYI décor, should let go of color phobia and bring items in and out for seasonal display.
311 S 7th Street Tacoma, WA 98407253-241-6877Open from noon-4 p.m. Saturdays, and by appointment only on weekdays. www.themoderncottagecompany.blogspot.com
The Modern Cottage Co.
From old to
STORY, PHOTOS BY CELESTE GRACEY
Downtown Bellevue’s newest restaurant wants to bring a little age and rusticity to a city built from glass and steel.
With tables made from reclaimed barn timber and stressed leather chairs, Koral promises a casual atmo-sphere and upscale menu that tips a hat to nerds who prefer jackets with zippers.
With gaudy candelabras and nostalgic black-and-white photos, it’s like the antique-collecting stepsister of the owner’s � rst restaurant, Pearl, which is as elegant as its namesake.
Chef Bradley Dickinson and partner Mikel Rogers, the minds behind both, hope people catch on to Koral’s lower menu prices and all-American feel.
Bruised doors reclaimed from Portland High School wrap around half the bar. � eir authenticity is con� rmed with old room numbers le� on their windows.
Nautical-themed lanterns and candles provide the only light in the otherwise dark and moody space.
Koral opened in the former location of Twisted Cork, and is connected to the Hyatt Regency Bellevue’s new lobby. Dickinson and Rogers have been considering the space since 2010, when Twisted Cork’s remodel failed to bring in new faces.
� e pair did away with oversized booths, which could seat about eight, and introduced smaller tables inter-spersed between three large ones. Everything that can be touched was replaced. � ey also lowered the � oors in part of the restaurant.
Also new are two private dining spaces, anticipating that the hotel would come with some demand for busi-ness dinners.
� e restaurant won’t contribute to the hotel’s services, but it does expect about 70 percent of its initial business will come from its guests.
Dickinson and Rogers le� Schwartz Brothers Restau-rants in Seattle to open � e Pearl in 2007. � eir menu rede� ned Bellevue’s happy hour scene.
It also helped bring a local balance to � e Bellevue Col-lection’s numerous national chain restaurants. � ey had considered opening a spot in Kirkland, but liked being able to walk between the two. � is is their second restau-rant just o� the coveted Bellevue Way strip.
Like Pearl, Koral’s happy hour o� ers half o� the bar menu. However, the restaurant’s main menu pulls away from traditional Paci� c Northwest dishes to a style Rogers calls “regional American” – thick cut lamb chops ($24), bleu cheese meatloaf ($18) and Honolulu poke ($12).
� e garlic chicken ($9), made with a porcini rub, is herby and comes with enough whole roasted cloves to have one in each bite.
Arugula, tossed in a tart vinaigrette, balances the sweet roasted beet salad ($8).
� e playfulness of the restaurant shines through the chocolate mousse for two ($10). Presented in a clay mix-ing bowl like brownie batter, the thick pudding is right-fully served with spatulas.
Part of Roger’s motivation behind the restaurant came when he asked his wife if she’d like to have a family dinner at � e Pearl. She exclaimed that she couldn’t with the kids.
Koral provides a place where families can enjoy a nice dinner with their children, he said. “It is more accessible.”
Owners Bradley Dickinson (left) and Mikel Rogers have created a style Rogers calls “regional American.”
Regional American food comes to BellevueOwners of Pearl giveKoral a casual atmosphere with an upscale menu
Small plates: Tuna Crudo (left) and Roasted Garlic Chicken
Spatulas come with the chocolate mousse for two ($10), which consists of brownie-like batter in a clay mixing bowl.
900 Bellevue Way NE Suite 100, Bellevue
425-623-1125, koralbellevue.com
Dine: 4-10 p.m., Mon.-Sat.; 4-9 p.m., Sun.Bar: 3 p.m.-midnight, Sunday-� ursday; 3 p.m.-1 a.m., Fri. & Sat.
Koral Bar and Kitchen
Dine april 2012 | thebellevuescene.com | 5
6 | thebellevuescene.com | april 2012
B U C K I N G T H E T R E N D
EASTSIDE LIVINGThe top performing housing markets in King County are east of Seattle, including the cities of Bellevue and Mercer Island. As of early 2012, the greater Bellevue area (NWMLS Area #520) and Mercer Island (NWMLS Area #510) posted average asking prices of $1,530,420 and $1,823,941, respectively. In 2011 there were 145 homes that sold above $1 million in the Bellevue area compared with 107 sold in the Seattle in-city neighborhoods (NWMLS Area #390). Brokers say demand is up across the Eastside region as they cite stabilizing home values, a strong sense of community, and top ranked school districts.
“As the sales activity increased, buyers that have been sitting on the fence are returning to market with improved confidence,” said Suzanne Singleton, of Realogics Sotheby’s International Realty. “The inventory logjam has loosened up considerably and there is much greater liquidity in the marketplace. Buyers and sellers are finding success.” Suzanne says median prices in 2012 have trended higher than in the previous year. But the most significant improvement, she says, is the volume of home sales, especially for luxury properties.
By example, for the two-year period of 2010 and 2011 there were 89 waterfront homes sold in the subject area compared with 45 sales in 2008 and 2009. And for home sales above $1 million, a similar comparison shows 70 more homes sold in the last two years than in the prior two – an increase of approximately 15%.
The prospect of selling successfully has more homeowners thinking about making a move. Just ask Guy and Becca Conversano who sold their new construction, waterfront contemporary on Lake Washington after just 30 days on the market in 2011. “Our attitude was such that we’d sell if we could achieve our price,” said Guy. “It was an opportunity to trade the waterfront for a larger view home on more land. We were ready for another project, but only if it made sense to us financially.”
Considering the gloomy real estate headlines at the time, Guy and Becca were thrilled with how quickly their home sold, but their broker wasn’t overly surprised. “It was a truly exceptional property,” said Michael K. Walker, a co-listing agent on the home sale and a broker of Realogics Sotheby’s International Realty.
Michael also helped the Conversano’s identify a large, view estate on Hilltop, which met both their financial goals and their desired lifestyle. Becca praises her brokers, saying she and Guy feel they sold well and bought well. “But it’s not just about the numbers,” muses Becca. “I also valued the opportunity to change where we live and how we live – nothing ventured, nothing gained,” she adds. “Besides, now Tucker and Chip (two German Shorthaired Pointers) have plenty of room to roam the property. Mission accomplished.”
While lifestyle aspirations remain a primary motivator of buyers and sellers, it’s not the only consideration. Recent tolling of SR-520, potential tolling of I-405 and planned light rail on I-90 have many prospective buyers and sellers wondering which side of Lake Washington to live.
“Traffic considerations definitely weigh on a homebuyer’s decision,” says Melanie McCarthy, a broker with Realogics Sotheby’s International Realty. “As a property specialist on both sides of Lake Washington and a resident of West Bellevue, I can relate to the debate. And sometimes buyers can’t decide and split the difference. That’s why Mercer Island has become attractive to so many new homebuyers.”
ONWARD AND UPWARD - The Conversanos sold this waterfront contemporary on Lake Washington and purchased a new home on Hilltop.
URBAN UPDATE - Downtown Bellevue has added hundreds of recent condominium sales setting records for the region.
Eastside specialists...
Connie Blumenthal206.579.9739
miChael K. WalKer425.985.1940
Suzanne Singleton425.761.7007
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Dean ClauSen425.260.4618
nate Short425.891.5842
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april 2012 | thebellevuescene.com | 7
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THE scene
8 | thebellevuescene.com | april 2012 Wine
BY DAVID WHITE
Navigating a wine list can be daunting.
Even wine geeks are intimidated by the leather-bound tomes that so many restaurants hand out. When the wine list doesn’t land on the table with a thud, patrons are still met with unrecognizable regions and producers. Plus, no matter where you dine or how much you know, prices can be senseless.
Fortunately, decipher-ing a restaurant’s list doesn’t have to be stress-ful. Here are � ve simple tips.
Ask For Help� e era of the snooty
sommelier is over. Today’s sommeliers are wine zealots, eager to share their passion and palates. So if the restaurant you’re visiting employs a wine profes-sional, ask for advice. Most are keen to help patrons � nd the perfect wine, regardless of the price.
Be BraveIf you’re at a restaurant with an impressive wine list, seize the opportunity to be
adventurous. Your dinner companions will be impressed with your courage, and you’ll learn something new.
If you like Chardonnay, for example, consider Viognier. If you like Sauvignon Blanc, try Torrontes or Albarino. If you typically order Cabernet, consider ordering Malbec or Sangiovese. And don’t be afraid of Merlot. Even though it’s become cool to bash the grape, Merlot can be as rich as Cabernet Sauvignon, and is generally more approachable.
If everyone at your table has ordered something di� erent, opt for an unusual wine that’ll pair with virtually everything. For white, think Austrian Gruner Veltliner. For red, think Sicilian Nero d’Avola.
Look For ValueI recently chatted with Kathy Morgan MS – one of just 186 people worldwide to earn
the “master sommelier” designation – and she insisted that good deals can be found virtually everywhere.
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[WINE from page 8 ]
“Don’t be afraid to order cheaper wines, especially if the wine list was put together by a sommelier or a wine professional,” she explained. “If thought is put into the list, all the wines should be good.”
If there isn’t a sommelier, Morgan advises people to seek out wines from less pop-ular regions. At steakhouses, for example, you can often find deals on Pinot Noir from France and the United States, as most patrons order bigger wines. And at every restaurant, wines from Spain typically offer a great value.
Try Some Glasses
Morgan is also convinced that skipping the bottle list can be a wise decision. “At restaurants with serious wine programs,” she explained, “som-meliers see wines by the glass as
an introduction to their programs – they know that’s where people are going to get their first impression.”
Ordering by the glass also enables patrons to try a wine before committing to it – it’s not frowned upon to ask your server for a taste of something before ordering a full glass. Plus, ordering by the glass makes it easier to try a variety of wines at one meal.
Remember That You’re In ChargeIs your wine too warm? Do you feel pressured to spend more than you’d like? Is
your server refilling your glass too quickly? If the answer to any of these questions is “yes,” speak up!
Restaurants are notorious for serving red wine too warm – reds should always be served slightly cool, at about 60-65 degrees. So if your wine tastes like it’s been sit-ting at room temperature, ask for an ice bucket or switch to a white wine – or beer.
If the sommelier is steering you towards something too expensive, there was prob-ably a miscommunication. So say something. If you don’t want to let your guests know how much you’re spending, point to the price you’re thinking and ask for something similar.
Finally, don’t be embarrassed to ask your server to slow down. I always insist on finishing my glass of wine before it’s refilled. That way, I can track the wine’s evolu-tion and better monitor how much I’ve consumed.
While there are countless other ways to navigate a restaurant’s wine program, these five tips should be easy to remember – and help elevate your next dining expe-rience.
David White, a wine writer, is the founder and editor of Terroirist.com. His columns are housed at Wines.com.
april 2012 | thebellevuescene.com | 9
BY NAT LEVY
Orlin Sorensen and Brett Carlile long fancied them-selves professional drinkers.
As best friends in high school, and roommates in college, they both developed a taste for bourbon. A� er years spent apart on di� erent career paths, they sud-denly found themselves with an opportunity: changing state laws allowed cra� liquor distilleries to o� er tast-ings and sell product on site. � e long-time buddies knew it was time for a big change.
“We were both intrigued without even talking about it,” says Sorensen, a former commercial airline pilot.
“We said, ‘Have you heard … ?’ at practically the same time.”
� e two set o� to build their own identity, and with the knowledge and guidance of former Master Distiller for Maker’s Mark David Pickerell, they began to pursue their new dream.
On Labor Day 2010, Woodinville Whiskey Com-pany was born.
� e company is one of 47 licensed distilleries in Washington, according to the State Liquor Control Board, with another 23 in line to join them.
In the shadow of some of the country’s largest winer-
ies and breweries, Woodinville Whiskey has been able to carve out its identity, while starting to build a supply of aged product, something many new distilleries aren’t able to o� er.
What made it possibleDistilleries were always permitted here, but laws did
not distinguish between small-scale cra� distilleries and the big producers. Another problem was that on-site tasting and retail sales were not allowed and licenses ran $2,000 just to get started.
In 2007, Dry Fly Distillery in Spokane began work-
Drink10 | thebellevuescene.com | april 2012
Craft distilleries making their markState home to 47 companies making whiskey, vodka – and more
Equipment at Fremont Mischief is set up for a variety of products at a high volume. This distillery produces whiskey, vodka, and many more types of spirits. COURTESY PHOTO
ing with lawmakers for changes. A year later, new regulations went into e� ect that allowed distillers to give on-site tastings and sell less than two liters of product to an individual. However, the law required the distilleries to use 51 percent local ingredients in their products and, unlike breweries and wineries, tast-ings had to be free.
For many distilleries, the mandate to use home-grown products has become an opportunity. So� Tail Spirits, which popped up next door to Hollywood Hills Winery in Woodinville, was one of the � rst in western Washington to take advantage of the new liquor laws by using apples from the state as a key ingredient in its vodka.
So� Tail uses less modern equipment than some other distilleries, and it brews in what amounts to a large barn behind the tasting room.
� e elements play a factor in the process, but that doesn’t hurt the quality, says distiller Matt Farmer. In addition to vodka, So� Tail o� ers a selection of grappa, a grape-based brandy of Italian origin, which many refer to as “Italian Moonshine.”
“We’re putting a lot of e� ort into this, so to come out with something tasteless is a little depressing.”
� e grappa certainly is not tasteless. With a series of o� erings that range from tasting like wine to smooth scotch, nearly everyone should be able to � nd a great grappa suiting their tastes.
Woodinville Whiskey took advantage as well, using exclusively Washington State ingredients.
Making their wayFor many distilleries, the key was to start small until
they gained a foothold. Most only feature one or two employees in addition to the founders.
Others are bigger. Fremont Mischief in Seattle has 12 employees and years of experience working with whiskey. Founder Mike Sherlock learned the value of whiskey during his time as a commercial � sherman.
On a trip to Asia to sell � sh, he received almost as much interest in a case of Maker’s Mark he brought as a gi� . A� er seeing how well this went over, he began tak-ing hundreds of cases to Asia, all of which were made from a small Canadian distillery. Sherlock bought a piece of the distillery and added a new profession to his resume.
Fast forward thousands of cases, a law change and some experimentation on a generations-old family rye whiskey recipe, and Sherlock and company decided to open up shop in Seattle last November.
“We looked at it very hard and we noticed that a lot of cra� distilleries do a really good product, they just can’t make enough of it, and they can’t keep product in sup-ply when there is a demand,” said Sherlock.
Fremont doesn’t have that problem. � is distillery features 26 di� erent types of spirits including whiskey, vodka and gin.
But just when many of the distilleries were gaining a foothold, a big election threw a potential wrench into the process.
Weathering the stormInitiative 1183, passed by voters last November, takes
the state out of the liquor business, and allows distill-eries to sell to stores and restaurants. But lawsuits over the initiative have raised concerns for the distilleries and for some of the smaller businesses, the outcome could mean life or death.
“� ere’s a storm coming, and it’s going to be tough de� nitely,” said Farmer, of So� Tail Spirits.
Distillers say they have been meeting once a month to try and deal with the new law. � e business is already a low-pro� t one, said Sorensen, but this law may add signi� cantly higher taxes, and payments to distributors to the equation.
� e new law will be a di� cult hurdle in the short term, distillers say, but in the long term it may turn out be a better deal, with more outlets for the product. Either way, many distillers say they are just excited to be
in the business that has stoked their passion for so long.“It’s one of those things where we all wish we could
do something we have passion for,” Sorensen said. “We have that every day.”
april 2012 | thebellevuescene.com | 11Drink
Woodinville Whiskey Company has been producing spirits since 2010. COURTESY PHOTO
Tammy Robertson pours samples of Soft Tail Spirit products for customers during a busy Saturday afternoon. COURTESY PHOTO, Chris Tezak
Matthew Farmer in the distilling room at Soft Tail Spirits. COURTESY PHOTO, Chris Tezak
BY PAIGE COLLINS
When spring comes, it’s time to get your hands dirty. � ose plants and � owers that need tending in the yard,
in addition to some rare rays of Paci� c Northwest sun-shine, beckon Eastsiders to leave the caves that are their homes.
But, while colorful and pleasing to the eye, that spring garden may not be living up to its full potential.
Water features such as ponds and fountains can add to the atmosphere and value of a garden.
� e sound of water � owing or trickling outside can be soothing a� er a stressful day at work, says Jim Bramlet, owner of Eastside Pond Building Service in Bellevue. Some fountains can be used to block out the sounds of tra� c if you live near a busy road, too.
“It’s a good way to bring peace to your yard,” Bramlet says.
� e Eastsider has worked on a variety of projects, ponds and waterfalls in various sizes, during the 10 years he’s spent in the business.
“� e fun thing about ponds is there are never two alike,” he says. “It’s more of an art. You want the function, but then you want the heart of it, too.”
His water features never turn out exactly as planned. As Bramlet works in a client’s garden, he becomes well acquainted with an outdoor space and the design can take a new form.
“It usually gets better,” he says.
How to turn yourdream garden into a reality1. Decide on a dream
While the � nal design will never be exactly what was planned, projects can’t begin without a vision. � e most basic choice is whether or not you want a pond or a pond-less waterfall.
Pondless waterfalls provide that soothing trickle with a waterfall and a stream. � e water is constantly rushing, so less maintenance is required than with ponds. � ey can be installed in relatively small spaces. � ey are usually less expensive to install and are the most user-friendly,
Bramlet says. If your dream is to have a pond, the biggest question is
whether you want � sh. Koi ponds need to be deeper than a simple garden pond to protect the � sh from predators. Bramlet recommends getting a deeper pond if you ever plan to keep � sh.
2. Pick a prime locationJust like with anything else in the garden, location is
key for water features. People o� en want to put them in
the corners of their yards, but Bramlet doesn’t recom-mend it. An open area is o� en better because its more accessible and allows for more enjoyment. Avoid having trees above ponds, as their leaves will drop into the water in the fall and winter, requiring more maintenance.
3. Learn the ins and outs of your yardKnow where utility lines are underground. Don’t let
a fun improvement for your backyard turn into a huge
12 | thebellevuescene.com | april 2012 Lifestyles
Photo courtesy of Eastside Pond Building of Bellevue, 425-442-2370, eastsidepondbuilding.com
[more WATER on page 13]
Make your garden a
WATER WORLD
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april 2012 | thebellevuescene.com | 13Lifestyles
accidental hassle by drilling into the wrong spot.
4. Choose a contractorSome contractors will do maintenance on fountains and ponds a� er installation. Oth-
ers end their job once the feature is in place. If you would like continued maintenance, shop around for a company that does both.
Consultations are o� en free, and the experts will help you brainstorm and fully realize your ideas.
5. Build it rightPond building is not as simple as digging a hole and � lling it up. Bramlet says he does
a lot of rebuilds, which o� en cost more than building correctly the � rst time. Ponds need � lters, liners and other elements to ensure that everything works properly.
Installation can take anywhere from three days to a week to install.“You have to build them to last and the function is really important,” Bramlet says.Pondless waterfalls can be installed as quickly as two days.
6. Make it naturalNobody wants water features that look out of place or awkward. Bramlet notes con-
tractors will get rocks speci� cally to match your yard.“� at’s how every one is di� erent,” he says. “You just continue with what they already
have.”A� er the feature is installed, plants are added to so� en the look. A� er a little growth,
the fountain or pond will look like it belongs there.
7. Keep it cleanA� er everything is installed, the real job is maintaining the beauty. For ponds, it is
important to keep leaves from collecting in the water for too long. If they sit there, they decompose and algae can become a problem come summertime.
[WATER from page 12 ]
14 | thebellevuescene.com | april 2012 Calendar
Top picks in outings, arts, activities
AprilSunday 4-1
Taste WashingtonTaste your favorite wines from more than 200 Washington wineries, meet the state’s
ground-breaking winemakers and sample fare from the state’s premier restaurants.11 a.m. to 12:30 p.m. CenturyLink Field Event Center,
800 Occidental Avenue S., Seattle. www.tastewashington.org
Sunday 4-12012 Seahawks 12K Fun Run/WalkThe run starts and finishes at The Landing, runs along the Southeast shore
of Lake Washington and offers participants an opportunity to run around the Seahawks training facility, the Virginia Mason Athletic Center.
7-10 a.m. The Landing, Renton. www.seahawks12krun.com
Sunday 4-1Best of the Northwest Art & Fine Craft ShowConnect with more than 100 established and emerging artists and craftspeople
in an atmosphere reminiscent of an old world marketplace. Jewelry, designer clothing, paintings, whimsical garden art and more.
10 a.m. Hangar 30, Magnuson Park, 7400 Sand Point Way NE, Seattle. www.nwartalliance.com
Saturday 4-7n 16th Annual Eggstravaganza: 9-11 a.m. City Hall Campus,
15670 NE 85th, Redmond. www.ci.redmond.wa.us n Spring Bunny Hunt: 10-11 a.m. Ravenna Eckstein Community Center,
6535 Ravenna Ave. NE, Seattle. n Spring Eggs-travaganza: 5 p.m. Mercerdale Park,
77th Avenue SE and SE 32nd Street, Mercer Island. www.mercergov.org/calendar n Flashlight Egg Hunt: 8:30 p.m. Mercerdale Park,
77th Avenue SE and SE 32nd Street, Mercer Island. www.mercergov.org/calendar
Sunday 4-8n Waterways Easter Brunch CruiseGourmet buffet of classic Northwest brunch selections, a champagne toast upon
boarding, live music, spectacular views and your Captain’s narration of sights. $32 to $62. Advance purchase required.
11 a.m. to 1 p.m. Kirkland City Dock, Marina Park, Kirkland. www.waterwayscruises.com
n Easter at Tillicum VillageThe four-hour event includes narrated cruise to Blake Island, steamed clam appetizers
upon arrival, salmon buffet, Native American-inspired dance show, exploration time on island and return cruise. $44 to $69.
11:30 a.m. to 3:30 p.m. Argosy Cruises Pier 55, 1101 Alaskan Way, Seattle. www.argosycruises.com
n Easter Brunch CruiseBrunch buffet and live music, plus a “kids’ area” (unsupervised) with arts and crafts,
as well as an on-board Easter Egg Hunt for small children. Easter Bunny on board for photos. $29 to $59.
Noon to 2 p.m. Argosy Cruises, 1201 Alaskan Way, Seattle. www.argosycruises.com
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Laughs
BY GABRIELLE NOMURA
Even from the telephone, it’s a little intimidating to interview a man as good looking as Michael Yo – the 38-year-old hunk who calls himself the “Half-Black Brother with a Korean Mother.”
You can see Mr. Right for yourself if you tune into the E! channel, where, as a celebrity correspondent, he can be seen asking 50 Cent how to perfect the “mean face” or making Jennifer Aniston giggle at the question, “What’s the biggest similarity between a man and a dog?”
As a panelist for the late-night E! show, “Chelsea Lately,” you can � nd him being shamelessly belittled on national television by host, Chelsea Handler (who invented the verb, “Michael Yo-ing” used to describe “serial celebrity ass-kissing”). You may also have seen him as a correspondent on CNN, FOX and MSNBC and on the reality show “Kourtney and Khloé take Miami,” which he assures is indeed, real.
“When the cameras go o� , the � ght that they were having on TV is still going on.”
For his latest endeavour, standup comedy, Yo is � ttingly billed as “Sexy, unpredictable and funny” for his “Hot Mess” tour coming to Bellevue’s Parlor Live Comedy Club this month. With bits such as “the black-and-yellow rap,” Yo pokes fun at himself, using his o� en di� cult experience growing up biracial in Houston, Texas for material.
“� ey didn’t have the word ‘blasian yet – it was ‘N-word chang,’” he says.
But, while once bullied for being di� erent, Yo’s exotic look (in addition to the rippling six-pack) would come in handy as he grew older, making him stand out in a good way.
“When I was young, kids in school would be like, ‘What are you? When I got to college, the ladies were like, ‘What are you?”
Nowadays, he doesn’t just identify as black, despite that many mixed-race people partially of African-American descent are o� en only seen as such in society. Instead, Yo takes his cue from golfer Tiger Woods, embracing the fact that he’s black, as well as Asian American.
Like Woods or model, Tyson Beckford, this uniqueness was an asset as Yo climbed his way up Hollywood’s glittering ladder.
A� er working in radio in Houston and Miami, he made his debut on E! News in 2008, and later, developed a friendship with the “Chelsea Lately,” host, whom he now appears with on her show as a panelist.
It was actually Handler who inspired Yo to try his hand at standup. And, even though she typically teases Yo, calling his fashion sense “an updated version of Bill Cosby” and that she’d rather “have diarrhea than attend one of his comedy shows,” Yo says she does it for a reason.
“By making fun of me, Chelsea draws attention to me, which helps me out a lot,” he says. “I just love that girl.”
Hello handsome: Yo will perform at the Parlor Live Comedy Club, located on the third � oor of Lincoln Square, 700 Bellevue Way NE, Bellevue on April 19.
For tickets, go to www.parlorlive.com
MICHAEL yoThis hot blasian is turning heads, commanding laughs on national TV and across the U.S.
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april 2012 | thebellevuescene.com | 15
16 | thebellevuescene.com | april 2012 Etcetera
loud
& a
bout
HEIJA NUNN
Here’s a tip,carry cash!Last weekend I took Venom Pen and Sistafoo out to
lunch. We parked and scurried toward the restau-rant, dodging raindrops as we ran. As I reached for
the door handle with one hand, I slapped my forehead with the other and said “Oh no, I don’t have cash! We can’t go in!”
Venom Pen gently reminded me, with the help of credit card logos plastered all over the door that my favorite noodle place was no longer CASH ONLY! And thank goodness for that, because I don’t carry cash. Well – with the exception of the sad and haphazard collection of folded dollars and loose coins that cuddles at the bottom of my purse and rarely totals more than three bucks.
� ey say that cash is king, but how can that be when I hold my debit card so close to my heart? (No joke, I keep it in my bra more o� en than not.) But I do realize there are pitfalls to being cash poor, and living in a plastic world is adding to my ever growing list of parenting fails.
How will my kids learn the value of a dollar if they’ve never seen one? When they were little they weighed the value of money by size: nickels were obviously better than dimes because they were bigger. � e occasional dollar bill would be readily swapped for two quarters because those work in gumball machines. � ese days, learning my PIN number has become a more valuable endeavor to Sistafoo than counting the bills she has collected much the way one collects stamps. A� er all, dollar bills are just decorated paper, but with my ATM card she could “buy some cash.”
Recent developments (puberty) and disappointments (the inability to buy a Costco berry sundae) have caused me to consider revising my monetary policy. � is possibil-ity delights my teenagers who � nd my empty wallet very inconvenient as they attempt nearly daily withdrawals at the mommy ATM.
But where will I keep my new cash cache? I don’t think there is room in my wallet. It is full of lip gloss, business cards, emergency supplies, a pen, � ashlight, strange ephemera and a hair band. And I don’t think I am sophisticated or pocketed enough to pull o� a money clip, although what’s cooler than that?
Becoming a keeper of cash, a bearer of bullion will open a world of new experiences and prevent the awkward moments of my plastic past. With bread in my pocket I won’t have to skulk guiltily away from the co� ee counter or cringe as I pass the optimisti-cally sized gratuity jug that sits at the carwash exit, instead I will join the prepared and respected club of appropriate tippers who know that a sassy “look both ways before walking” doesn’t pay the bills.
As a super bonus, my newfound respectability will pay philanthropic dividends. I am one of those controversial types who give to people soliciting handouts on street corners and highway overpasses. � e old me never gave cash, I didn’t have any. Instead, I des-perately searched the car for an appropriate item to share; bottled water, juice box, Zone bar. My one attempt at debit-card benevolence back� red. While visiting Ezell’s Chicken one day, a man in the parking lot asked me for a dollar. Of course I didn’t have one, so instead I added an extra meal to my order.
He smiled wide as he took the bag, “� ank you for the food, Miss, but what I could really use, is a dollar.”
To be clear, I won’t always be the person who solves the “Need three dollars to get to Seattle problem.” But with cash in my pocket, at least I will have the choice, and that alone is worth its weight in gold.
Wanna say Hiya to Heija? Follow her on Twitter (@Heija) Friend her on Facebook or relax, sit back, and silently judge her life in the � ickering glow of your computer screen at her blog � e Worst Mother in the World (www.Heija.com).
Art in Bellevue425.283.0461www.ArtInBellevue.com
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April 11- April 28
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april 2012 | thebellevuescene.com | 17In Good Company
Junior League raises $240,000A total of 370 guests attended the Junior League of
Seattle’s “A Vintage A� air” at the Four Seasons Hotel in Seattle on Feb. 25. � is annual fundraising event was their most successful auction to date, raising $240,000. � e funds will be put toward community
projects that the league partners with, includ-ing Treehouse, the YWCA, and Seattle Children’s Home.
Junior League of Seattle counts nearly 1,200 women who are committed to promoting volun-tarism and to improving the community. It is one of 294 Leagues worldwide. Check out www.jrleagueseattle.org for more details.
Rachel Blum, Paige Green Dunn. Kim Arbios for Team Photogenic © 2012
Tina Quinn, David Christiani. Kim Arbios for Team Photogenic © 2012
Galas make helping others funRo
se D
enni
s
Calendars are starting to � ll up with private parties and gala events supporting healthcare, children, the arts and more. � ese events would not be the success that they are if not for the many volunteers, board members, sta� , party chairs and guests, who all work endless hours in creating and implement-ing a successful event.
� e Scene checked out two of them recently – � e Junior League of Seattle and Make-A-Wish Washington.
Make-A-Wish raises $1.1 millionMore than 800 people turned out for the
Make-A-Wish Washington Wish Night Gala & Auction on March 10, raising a whopping $1.1 million to help kids with life-threatening medical conditions.
Event chairs Scott and Michelle Peyree created an evening that includ-ed musical entertain-ment, silent and live auctions � lled with many one-of-a-kind items, dinner, and an inspirational program featuring Robin Hall’s wish to be transported into her own version of Alice in Wonderland and Renae Goettel’s wish to meet former NBA and San Antonio Spurs’ all-star Sean Elliott.
Each year the organization helps about 300 chil-dren, but nearly 500 are eligible to receive a wish. Check out www.nwwishes.org.
Make-A-Wish Trustee Brian Mock and his wife Julie Mock. Katie Tyree for Team Photogenic © 2012
Scott & Michelle Peyree, 2012 Wish Night Gala & Auction Chairs. Heather Curbow for Team Photogenic © 2012
13th Annual
Become Exceptional
LuncheonWednesday, April 25, 2012Meydenbauer CenterBellevue
For more information, contact The BC Foundation at:
(425) 564-2386 • [email protected]/foundation
Across From The Cinema At Crossroads Mall15600 NE 8th | Bellevue
425-957-1077
ITALIAN DINING AT ITS BEST
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1/2 Price Wine List every Sunday & Monday
Benaroya Hall200 University St., Seattle, 206-215-4800
4-1: Count Basie Orchestra
4-20: Pink Martini with Seattle Symphony
More: www.seattlesymphony.org/benaroya
Dimitriou’s Jazz AlleySixth Avenue and Lenora Street, Seattle, 206-441-9729
4-10/11: Curtis Salgado Big Band
4-26/29: Kenny G
More: www.jazzalley.com
Key Arena305 Harrison St., Seattle, 206-684-7200
4-9: Radiohead
4-25: Coldplay
More: www.keyarena.com
KirklandPerformance Center350 Kirkland Ave., Kirkland, 425-893-9900
4-1: South Paci� c
4-22: North by Northwest – Music of Seattle’s Jazz Composers
More: www.kpcenter.org
Meydenbauer Center11100 NE Sixth St., Bellevue, 425-637-1020
4-20/22: Bellevue Youth Theatre presents Grease
More: www.meydenbauer.com
Paramount Theatre901 Broadway, Tacoma,253-591-5890
4-17/22: CATS
More: www.stgpresents.org/paramount
Parlor Live700 Bellevue Way NE, Ste 300, Bellevue
4-5/7: Nick Cannon
4-12: Erik Rivera
4-13/14: Jon Reep
4-26/28: Anthony Anderson
APR 26-28 More: www.parlorlive.com
ShoWare Center625 West James St., Kent, 253-856-6999
4-13: The Isley Brothers & KEM
More: www.showarecenter.com
Snoqualmie Casino37500 SE North Bend Way, Snoqualmie, 425-888-1234
4-5/7: Thunder from Down Under
4-22: Berlin with special guest Patty Smyth & Scandal
4-26: Paul Anka
4-28: Craig Fergusson
More: www.snocasino.com
Swannies SeattleComedy Underground109 S. Washington St., Seattle
4-5/7: Dwight Slade
4-13/14: Sadiki Fuller
More: www.comedyunderground.com
Triple Door216 Union St., Seattle, 206-838-4333
4-10: Chilly Gonzales
More: www.tripledoor.com
Village Theatre303 Front St. N., Issaquah, 425-392-2202
4-1/22 (except 4-3 and Mondays): It Shoulda Been You
More: www.villagetheatre.org
18 | thebellevuescene.com | april 2012 Nightlife
Nightlife in April
Crossroads in Bellevue www.pzazz.com 425-746-8702
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Easter Egg Fun!March 27th - April 7th
With a $30 or more retail purchase pick an egg and win a prize!
Facials, Gift Certificates. Discounts & more!
ANTHONY ANDERSON
april 2012 | thebellevuescene.com | 19
Fine Northwest Living
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Sweeping Views : Lakemont : Bellevue : $1,335,000• Exquisite Two-story • 4 Bedrooms • 4.25 Bathrooms • 4,215 SF Home • 14,500 SF Lot •
• Masterful Kitchen • Generous Great Room • Luxury View Master Suite • Main floor den •
Beth BillingtonColdwell Banker Bain
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Vuecrest • West Bellevuepending : $1,875,000
Bridle Trails • Bellevuepending : $975,000
Island Point • Mercer Islandsold : $1,600,000
Bridle Trails • Bellevuesold : $1,325,000
Bridle Trails • Bellevuesold : $720,000
Bridle Trails • Bellevuesold : $690,000
Lancaster • Bellevuepending : $649,500
Bridle Trails • Bellevuesold : $514,100
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