reflections: october 2015

OCTOBER 2015

HOTEL BELLEVUEBELLEVUE CLUB

FOOD

&WINE ISSUE

A Weekend in Walla Walla

Chef’s Special

26 38

Travel to the heart of Washington’s wine country

BC Executive Chef Chris Peterson

talks culinary trends for

the harvest season

Wendy M Lister425-283-8858

Coldwell Banker Bain Previews - International Luxury AmbassadorTranslate with a click in our multilingual search!

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One Carillon Point, $5,488,880Setting a Standard ~ A Dominant Structure

Power Views

Mercer Island, $5,688,000 Interior Intimacy

Face to face with a private waterfront playground.

4 | october 2015 reflections

GROWING UP WOODINVILLEA profile on member and wine

enthusiast Jeff Otis.

26•

44•

38•

A WEEKEND IN WALLA WALLATravel to the heart of Washington’s

wine country.

CHEF’S SPECIALBC Executive Chef Chris

Peterson talks culinary trends.

INSIDE october 2015

“Part of the secret of success in life is to eat what you like.” • Mark Twain

photo of salt & straw by leela cyd ross

atural Bronze colored Diamonds


10 UPFRONT | 12 CA LENDA R | 62 CL ASSIFIEDS | 66 BR A IN TR A INING

Departments

50A FOODIE’S WEEKEND IN PORTLAND

Take a bite out of the culinary scene in Portland.

56CRANIOSACRAL THERAPY

Relieve tension through the soft touches of the head and spine.

58F-STOP

A photo review of Bellevue Club social and athletic events.

22•

32•

SALAD IN A JARThe trendiest (and most

beautiful) way to pack a salad.

WHAT THE TRUCK?Indulge in the Eastside’s best

treats without seats.

INSIDE october 2015

20•

FESTIVAL FRENZYA guide to Washington’s

quirkiest harvest festivals.

cover photo by michael matti

Annual Dinner Event2015

One of the largest policy gala events in the country!

Thursday, October 15, 2015 | 6:00 Reception, 7:00 p.m. Dinner Hyatt Regency Bellevue

featuring Columbia Award Recipient

Hon. NIKKI hALEY Governor of South Carolina

and

Jay Sekulow Chief Counsel, American Center for Law and Justice & New York Times bestselling author of Rise of ISIS.

Washingtonpolicy.org/AnnualDinner

Honoring Rainier Scholars with the Champion of Freedom Award

Washington Policy Center (WPC) is a think tank that promotes sound public policy based on free market solutions. WPC is a tax-

Contributions are tax-deductible and our tax-id number is 91-1752769.

Dinner tickets from $350 Tables of ten starting at $3,500

Young Professionals tickets starting at $50

ne thing I love about working at the Bellevue Club is how many differ-ent trades are practiced under one roof. From personal trainers and doctors to chefs and

dietitians to beauty and travel experts, the resources and knowledge housed at the Club often feels limitless. As the editor of a health and wellness magazine, having these people at my fingertips always proves to produce compelling content. You will see that in the annual Food and Wine Issue I talked to many of these tal-ented people, utilizing their expertise to glean information about nutrition, food trends and the world of Washington wine. For example, the Club’s executive chef, Chris Peterson, is featured on page 38. He runs all the restaurants, and I went into his kitchen to get my hands dirty and get the lowdown on the culinary scene in Seattle and the Eastside. Additionally, I talked to Wendy Caamano, a registered dietitian on staff, who gave me ideas for some truly tasty, healthy and beautiful lunch ideas. You can read her recommendations on page 22. But, that doesn’t mean I didn’t check in with members about their thoughts on food and wine. On page 44, member Jeff Otis shares the story of why the rapid growth of Woodinville’s wine industry means so much to him and his family. I hope you enjoy digging into all of these stories.

MANAGEMENT STAFFPresident S. W. ThurstonClub Manager Mark OlsonFinancial Manager Jeff OhlstromHotel Manager Jerry StotlerExecutive Chef Chris PetersonHuman Resources Director Donna GrayCommunications Director Bonnie TankovichMembership Director Carissa RitterTennis Director Brian NashAquatics Director Connor EdenRecreation Director Katie BarthAthletic Services & Spa Director Katie Wallis Fitness Director Sue MatyasHead Swim Coach Nate O’BrienCatering Director Jill ParravanoOperations Controller Gina Smith

CONTACTbellevue club425.455.1616 | www.bellevueclub.com

athletic services425.688.3177

hotel bellevue425.454.4424 | www.thehotelbellevue.com

HOURS OF OPERATIONhotel bellevueClub Concierge Desk24 hours a day, 7 days a week

athletic facility5 a.m. to 10:30 p.m.* Monday-Friday6 a.m. to 10:30 p.m.* Saturday6 a.m. to 8:30 p.m. Sunday*Subject to change, depending on scheduled events. The pool closes at 10 p.m. Monday-Saturday.

REFLECTIONS MAGAZINEVOLUME 32 ISSUE 5 www.BCreflections.com

editorLauren Hunsberger | 425.688.3162

art directorBonnie Tankovich | 425.688.3194

advertisingEric Nienaber | 425.455.9881

display advertisingTo receive a rate card and media kit, please call 425.455.9881 or visit www.bcreflections.com

classified advertising425.688.3162

BELLEVUE CLUB REFLECTIONS (ISSN 1096-8105) is published monthly by the Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004. Copyright 2015 by Bellevue Club. All rights reserved. Reproduction in whole or in part without express written permission is prohibited. Publication number 715390. Periodicals postage paid @ Bellevue, WA, and additional offices. Editorial, Advertis-ing and Circulation Office: P.O. Box 90020, Bellevue, WA 98009 (mailing address); 11200 S.E. 6th, Bellevue, WA 98004 (street address); telephone 425.455.1616. Produced by Vernon Publications, LLC, 12437 N.E. 173rd Place, Second Floor, Woodinville, WA 98072. POSTMASTER send address changes to BELLEVUE CLUB REFLECTIONS, 11200 S.E. Sixth St., Bellevue, WA 98004.

Lauren Hunsberger, Editor


O

LETTER october 2015

A Bounty of KNOWLEDGE

photo by michael matti

©2015 An independently operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC.

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

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Real Estate, Tastefully Done


CONTRIBUTORS

reetings everyone! My name is Mark Olson, and I’m honored to introduce myself as the new Club Manager here at the Bel-levue Club. I’ll be looking after membership, athletics, com-munications, and facilities, and also paying attention to every-

thing else that makes the Club great. I’m deeply invested in understanding its rich history and culture so that I’m better equipped to offer intel-ligent ideas about its future.

Sometimes I play with words to see whether I can tease new concepts out of them. Lately I’ve been playing with the word “wellness” as a way to better under-stand—and thereby better express—just what that means at the Bellevue Club.

It goes without saying that wellness is a foundational concept at the Club, but I think most of us understand it to mean keeping our bodies fit through exercise and healthy eating. Yes, wellness has all of that in its meaning, but as I played with the word, I realized there is more to the concept. For example, we now understand that sharpening our minds and engaging our spirits also fully fit under the rubric of wellness.

With this notion of “integrated wellness,” I came to another level of playing with words—making up new ones. How about “wellnegration?” “Integraness?” Or maybe “integrated wellness” can be more succinctly expressed as “wellbeing,” which conveys an image of the way things ought to be. That’s very close to describ-ing what I think the Club can foster for members, guests, and staff. But it’s still not quite there. Wellbeing is a little passive for this place. It doesn’t convey the sense of work-at-it, have-fun-at-it, share-it vitality that characterizes everything that goes on here. This is a do-it place.

And there I’ve solved my word puzzle: The Bellevue Club is a “well-doing” place. Well-doing for body, mind, and spirit. Well-doing for individuals, families, and communities. Well-doing for the future.

All the best,

Mark Olson, Club Manager

CONTRIBUTORS

G

UPFRONT october 2015

MORRENA VILLANUEVAMorrena will be graduating from the University of Arizona in 2015 with a bachelor of arts in journal-

ism and Spanish. She is a Seattle-based writer specializing in lifestyle, travel and the arts. SEE MORRENA’S WORK IN

“WHAT THE TRUCK?” [PAGE 32].

CONTRIBUTE TO REFLECTIONS MAGAZINE! Are you an eager writer or photogra-pher? We are currently looking for talented freelancers to join our creative team. If you are interested, please email [email protected].

HALEY SHAPLEYWhen she’s not on the road, Haley S haple y wr ites a b o u t t r a v e l , health and more from her home in

Seattle. SEE HALEY’S WORK IN “FOODIE

IN PORTLAND” [PAGE 50].

M IC H A E L M AT T IMichael Matti is a Seattle-based commercial and wedding photog-rapher. Find him on Instagram @

MichaelMatti or at michaelmatti.com. S E E M IC H A E L’ S WOR K I N “ C H E F ’ S

SPECIAL” [PAGE 38].

Beyond WELLNESS

Dr. Karen McNeill Seattle’s Leading

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SMILE ARTISTRY

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FEATURED EVENT

Trucktober: Food Truck Festival, Oct. 3-4Enjoy fare from 30 local gourmet food trucks and beers fr om 30 br eweries, with a t otal of 75 beers on tap . ➸ For more information, visit mobilefoodrodeo.com.

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SUN MON TUES WED THU FRI SAT

OCTOBER 2015


CALENDAR bellevue club

RECREATION AQUATICS MEMBER EVENTS FITNESS TENNIS FOOD & BEVERAGE



Water Runner Ladies’ Tennis Night

Barre Tighten & Tone

Men’s Tennis Night

Fall Men’s Basketball League

Mixed Doubles Night

Inflatable Obstacle Course

WEEKLY EVENTS

SPECIAL EVENTS

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

09Family Gym Night

All-Sports Camp

16Kids’ Night Out: Costume Party

24Secret to Pain-Free Knees Workshop

23Family Gym Night

03Yoga Detox Workshop

29Yoga for Beginners Workshop

30Halloween Carnival

25Yoga for Beginners Workshop

26Family Pumpkin Carving

Session 2 Classes Begin

InBody Testing & Ask the RD

22InBody Testing & Ask the RD

Each office is independently owned and operated. Seller reserves the right to change product offering without notice.

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NEWSFEED bellevue club

of noteAPPRECIATION OF SERVICE

BC CHAMPIONS

We thank Sally Reed for 25 years of outstanding service as our Athletic Director. By making sure our programs were always fresh and our facilities always cutting-edge, Sally helped make the Bellevue Club the most highly regarded club in the area. Her commitment, passion and work were never short of exceptional. As she moves on, she will forever be our friend. We extend our gratitude and appreciation to her.

“It was the best 25 years of my life. The Club gave me the opportunity to meet so many members, many becoming great and longtime friends. That can also be said of staff members who I will always value as good friends and the force behind the greatest Club in the nation. I am looking forward to spending more time with my husband, Scott, and all seven grandkids who are in California and Rome, Italy. Tough duty, but I think I can handle it. Many thanks to you all.” - Sally Reed

Congratulations to the Bellevue Club’s recreational softball team for their Championship-winning season. Job well done by all players.

Top Row: Kenny Terhune, Devin Perez, James Ruhland, Bret DeRooy, Misty Meyer, Jerry Stotler, Scotty James, Evan HaasethBottom Row: Marc Garalde, Jessica McGregor, Sharlene Javelona, Melynda Marshall, Sam Kozimor, Alex CruzNot pictured: Christina Gonzales, Chelsey Simpson, Kerry Colby, Jose Diaz, and Alexa Alsept

JOB #:CLIENT:MEDIA:

LIVE:TRIM:

BLEED:PUBS:

NOTES:

CD: AD: CW: CM: AB: AP: PM: PR: DA: QC:

jameseyantoniomoericstkarabnNoneduanebs catrinacanicolecstracytsmarshasn

CHAUS2310_Flirt_Annie_BellevueClub.indd

CHAUS0002310CHAUSPrint Magazines7.75” x 10.25”8.25” x 10.75”8.5” x 11”Bellevue ClubNone

INKS: Cyan, Magenta, Yellow, Black

FONTS:Charles Modern (Light, Regular, Bold)IMAGES:36588_5_5_15_Schwab_Shot09_AnnieLiu_1453_R5.tif (CMYK; 417 ppi; 71.86%), 05_Core_Logo_tagline_Right_White_PRINT.eps (36.05%)

SAVED: 7-7-2015 10:01 AM BY: Tracy Thomas PRINTED AT: None

Meet Annie.When Annie isn’t busy managing the Schwab Bellevue branch, you can find her serving her community through Bellevue LifeSpring and the Boys & Girls Club. Annie applies the same values of these organizations to the way she treats her clients. She believes that honesty, integrity and accountability are cornerstones of any good relationship. If you find this modern approach to wealth management compelling, stop by the Bellevue branch or give Annie a call.

There are eligibility requirements to work with a dedicated Financial Consultant.Branch located at: 11100 NE 8th St., #250, Bellevue, WA 98004Wealth management refers to products and services available through the operating subsidiaries of The Charles Schwab Corporation of which there are important differences including, but not limited to, the type of advice and assistance provided, fees charged, and the rights and obligations of the parties. It is important to understand the differences when determining which products and/or services to select. The Charles Schwab Corporation provides a full range of securities, brokerage, banking, money management and financial advisory services through its operating subsidiaries. Its broker-dealer subsidiary, Charles Schwab & Co., Inc. (member SIPC), offers investment services and products, including Schwab brokerage accounts. Its banking subsidiary, Charles Schwab Bank (member FDIC and an Equal Housing Lender), provides deposit and lending services and products.©2015 The Charles Schwab Corporation. All rights reserved. (0715-4593) ADP87107-00

Brokerage Products: Not FDIC Insured • No Bank Guarantee • May Lose Value

Wealth Management at Charles SchwabPLANNING | PORTFOLIO MANAGEMENT | INCOME STRATEGIES | BANKING

Visit us at Schwab.com/Seattle

Annie Liu, CFP® VP, Branch ManagerBellevue425-709-7501

Looking for a Financial Consultant who’s into accountability?


EMPLOYEE SPOTLIGHT october 2015

FAVORITE PLACE IN THE WORLD

• Anywhere in Hawaii but

specifically Honolulu, Makapu‘u or Kihei

FAVORITE FICTIONAL CHARACTER

• I’m torn between Batman

and Wolverine.

FAVORITE MOVIE

• Tie between The Boondock

Saints, Super Troopers and Equilibrium

WORKED AT BC

• Eleven years

POSITION

• Supervisor and server at Splash

HOMETOWN

• Bellevue,

Washington

FAVORITE BOOK

• Catcher

in the Rye

FUNNIEST MEMORY AT THE CLUB: It’s hard to say. I have so many. My favorite might have to be the time I was taking an order at a table and a baby in a high chair behind me grabbed my apron strings and pulled on them, causing my apron to drop and hit the floor mid-conversation with my table.

FAVORITE PART ABOUT MY JOB: I have really enjoyed making close connections to the members I have served and the coworkers I have worked with over the years.

MY HOBBIES: I am passionate about teaching and mentoring youth. I recently graduated with a master’s degree in counseling psychology. I also enjoy spending time with my beautiful wife, Trish, and my mammoth pit bull, Millie. If I’m not working, I’m either with them, at the gym, logging some time on PlayStation 3, or spending too much energy researching stats for fantasy sports.

THREE WORDS TO DESCRIBE ME: Ebullient, optimistic, gentleman

SIBLINGS: I have two brothers, one older and one younger, and have spent the majority of my years brokering peace treaties.

HIDDEN TALENT: I’m an amateur animal whisperer, professional crying-child soother and an astute company softball trash-talker.

I JUST CAN’T LIVE WITHOUT: Pedialyte, sale cheese, Spotify and a way to check my fantasy sports stats.

AN ITEM ON MY BUCKET LIST: I would love to visit my family in Australia and Puerto Rico. Also road tripping to and catching a ball game in every MLB stadium is high up there too.

FAVORITE FOOD: Anything spicy enough to give me heartburn,

Hawaiian plate lunches and all things coconut.

Alexander Cruz


BY THE NUMBERS october 2015

THE GMO DEBATE

According to a Pew Research Center survey released on August 11, 2015, Americans’ beliefs about genetically modified foods are mixed.

“More than half (57%) of U.S. adults believe that GM foods are generally unsafe to eat, while 37% say these foods are safe. … Women are more likely than men to view GM foods as unsafe (65% VS. 49%). Opinions also vary by race and ethnicity; blacks and Hispanics are more likely than whites to say that genetically modified foods are generally unsafe to eat.”

Neighborhood care when you need it, 7 am to 11 pm, 7 days a week at one of our conveniently located six primary care and three

urgent care clinics. You’ll see a highly skilled provider right away.

We think about you

AS IN WHEN YOU’RE ACTUALLY SICK.SAME-DAY APPOINTMENTS,

OverlakeHospital.org/clinics 425.635.6600


CITY SCENE october 2015

FALL FESTIVAL FRENZY

Your guide to Washington’s quirkiest harvest celebrations

Most people would think seafood, cran-berries, tea, apples, beer and mushrooms have little in common, but for Washing-tonians those are just some of our state’s most popular harvest items. Celebrate the region’s rich autumn season at one of these exciting festivals.

CRANBERRIAN FAIR (October 10–11): The annual Cranberrian Fair is held during the local cranberry harvest in Illwaco. The celebration showcases the Long Beach Peninsula’s rich harvest heritage and includes all things cranberry, from homemade pies and juices to cranberry vine baskets. Admission is $5 and includes a collectible button, admission to the Columbia Pacific Heritage Museum and the Cranberry Museum. For more information, visit columbiapacificheritagemuseum.com.

NORTHWEST TEA FESTIVAL (October 3–4): Tea enthusiasts from all over the Pacific Northwest come together at the Seattle Center for the annual Northwest Tea Festival. At the festival, patrons will be invited to sample some of the finest teas from all over the world, listen to industry experts speak and meet a variety of tea and tea ware suppliers. For more information, visit nwteafestival.tumblr.com.

DUNGENESS CRAB & SEAFOOD FESTIVAL (October 9–11): Celebrate the region’s diverse seafood, maritime and cultural traditions in Port Angeles at CrabFest. The fresh seafood and picturesque costal environment has

made this event one of the most acclaimed food festivals in the country. This free event features 14 restaurants, cooking demonstrations by celebrity chefs, a chowder cook-off, Grab-A-Crab Derby, wine tasting, music, crafts and more. For more information, visit crabfestival.org.

APPLE DAYS (October 3–4): Bring the whole family to the Cashmere Museum to celebrate the harvest and heritage of Washington. You will feel like you’ve gone back in time for the day, while surrounded by log houses, tipis and costume-clad actors. There are guided tours, pony rides, mock gunfights, gold panning, archery, live music and much more. For more information, visit cashmeremuseum.org.

SNOHOMISH BREWFEST (October 23–24): Celebrate Snohomish’s breweries and fall activities at the fifth annual Snohomish BrewFest. This is the perfect fall event for those 21 and over to enjoy an evening with friends over cold beer and great food. And all proceeds go to the Snohomish Senior Center. For more informa-tion, visit snohobrewfest.com.

WILD MUSHROOM CELEBRATION (October 1–No-vember 15): Timed with the autumn’s bountiful mush-room harvest is Long Beach Peninsula’s beloved Wild Mushroom Celebration. The peninsula’s famed culinary community, along with many other gourmands, gathers to taste the area’s fresh ingredients. In addition to tast-ings, there are discussions and winemaker dinners fo-cused on mushrooms. For more information, visit wildmushroomcelebration.com.

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Thursday, November 12th, 2015

1:00 - 5:30 p.m. reception following

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RICHARD BERNSTEIN, CEO of Richard Bernstein Advisors (RBA), independent investment advisor appearing regularly on CNBC

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And other estate and wealth management planning specialists!

The Puget Sound Region’s premier Wealth Planning event


THE TRENDIEST (and most beautiful) WAY TO PACK YOUR SALAD


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For a healthy, quick lunch Bellevue Club dietitian Wendy Caamano suggests the latest movement in Mason jars, which involves leafy greens and your favorite salad toppings. This on-the-go salad trend is not only fun to look at but also easy to do.

The JarFirst make sure you pick the right jar. A wide-mouthed jar is easiest to use. Use pint jars for side salads, quart jars for individual

meal-sized salads and two-quart jars for more servings.

bellevue club october 2015 | 23


The ProcessThe secret to the perfect Mason jar salad is all in the way you stack the ingredients.

• The dressing. Keep all the wet ingredients at the bottom of the jar so that everything else stays dry until you’re ready to eat.

• The hearty vegetables like cherry tomatoes, peppers or cucumbers.

• The protein, grain or anything else big and chunky. This will create a layer between the wet items and more delicate items.

• The fixings. This level is for the little things like cheese, raisins or nuts.

• The greens. The lettuce goes in last to keep it dry the longest. And when you flip over your jar into a bowl, the leaves will be on the bottom!

You can DIY your own Mason jar salad or try one of these delicious individual meal-sized recipes. Just remember: wet ingredients on the bottom and dry ingredients on the top!

Mexican SaladTop: Romaine lettuce Middle: Quinoa, cheese, tomato, avocado, cornBottom: One to four tablespoons of salad dressing Suggested: Creamy cilantro lime dressing

Greek SaladTop: Romaine lettuceMiddle Chicken, feta cheese, cucumber, tomato Bottom: One to four tablespoons of salad dressing Suggested: Vinaigrette

Mandarin SaladTop: Mixed salad greensMiddle Chicken, sliced almonds, mandarin oranges, edamameBottom: One to four tablespoons of salad dressing Suggested: Ginger vinaigrette

Spinach SaladTop: SpinachMiddle Goat cheese, walnuts, cranberries or pomegranate Bottom: One to four tablespoons of salad dressingSuggested: Vinaigrette

Sprouts SaladTop: SproutsMiddle Pine nuts, edamame, carrots, tomato, garbanzo beansBottom: One to four tablespoons of salad dressing Suggested: Vinaigrette

Global scale, local feel

We’re here to help solve your biggest business and technology problems. And we’ll do it side by side. With offices around the globe, we live, play, and work locally

because we believe building and strengthening our communities come first.

We want to help you build a better tomorrow. Let’s work together to reach and realize your vision.

Meet our local leadership team

Seattle general manager Brian Jacobsen (top right), with managing directors Jila Javdani, Tom Kearney, Kyle Kruse, Thane Liffick, George Ghali, Mukesh Kumar, and Clare Pedersen

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It may never be Napa. It is not trying to be Sonoma.

And the residents, visitors and winemakers of Walla Walla are perfectly happy with that.

Spend a weekend in the city and find out why this small town continues to make a big mark on the

world of wine-making.

TRAVEL TO WASHINGTON'S WINE HAVEN


BO

TT

LE

TA

LK

WHERE TO STAY The Marcus Whitman hotel was built in 1927 and has since been renovated throughout the years to remain Walla Walla’s most luxurious hotel. With its regally appointed rooms, award-winning on-site fine dining restaurant and proximity to all the merriment the city has to offer, there is no better place to experience the culture of this unique Eastern Washington location, a rising star in the world of wine. To begin your trip, stop by The Vineyard Lounge, located in the lobby of the hotel, which pours wines starting at 4 p.m., including the property’s own signature wine created by L’Ecole No 41 winery. This is a great place to grab a map and make a game plan as you dive into the myriad options before you.

The Marcus Whitman

w r i t t e n b y l au r e n h u n s b e r g e r


WHERE TO EATIf you stay at The Marcus Whitman—or even if you don’t—you owe it to yourself to dine at least once at The Marc, their in-house fine dining restaurant. Influenced by traditional Pacific Northwestern fare but progressively crafted to change with the seasons, it was named Restaurant of the Year by the Washington Wine Commission in 2014. If you are interested in pulling out all the stops and have a party between four and 12 people, reserve the Chef’s Table for the ultimate pairing experience.


WHERE TO TASTEThere are more than 100 wineries and 1,800 acres of grapes in Walla Walla. While this landscape certainly adds to the allure of the city, it makes choosing just a few wineries to visit and sample a difficult task. For a diverse sampling, we suggest the following:

Saviah Cellars – Heavily praised by media in the wine industry, Saviah Cellars has been a staple in Walla Walla since 2000 when the winery first opened. With fruit from Walla Walla Valley and Columbia Valley, they specialize in syrahs. ➸ For more information, visit saviahcellars.com.

Sleight of Hand Cellars – If you like a little bit of mystery with your world-class wine, Sleight of Hand Cellars, with their rock music playing in the tasting room and magician-themed varietals, should make your list. ➸ For more information, visit sofhcellars.com.

Va Piano Vineyards - Loosely translated as “go slowly” in Italian, the Va Piano winery is inspired by the Tuscan wine culture and stretches across 20 acres of property. They specialize in cabernet sauvignon, syrah, merlot, cab franc and petit verdot varietals. ➸ For more information, visit vapianovineyards.com.

Basel Cellars – Located on a sprawling estate, complete with a breathtaking main estate house and a cabana house, tasting at Basel Cellars is a full experience. In fact, golf enthusiasts often stay on the property and enjoy a round of golf with their wine. ➸ For more information, visit baselcellars.com.

The Incubator Complex – The incubators are a very special endeavor located at the Port of Walla Walla. Created to allow recently graduated winemakers some room to play and grow, the complex is grounds for innovative and creative thinking surrounding wine. ➸ For more information, visit portwallawalla.com.


WHAT TO DOThere is never a shortage of wine and food-related events going on in Walla Walla. Here is just a sampling of what is happening during the month of October. It is the perfect time to enjoy the last fruits of harvest season.

October 3 • Downtown Farmers Market, 9 a.m., 4th and Main Street

• Walla Walla Symphony Soiree No 1, featuring Stephen Beus, 7:30 p.m., Chism Hall

October 5 • Food Truck Night, 5 p.m., The Incubator Complex

October 14 • Walla Walla Balloon Stampede, multiple locations and times

October 31• Trick or Treat in downtown Walla Walla, 3 p.m.

Caliber Home Loans, Inc., 3701 Regent Boulevard, Irving, TX 75063 (NMLS #15622). 1-800-401-6587. Copyright©2014. All Rights Reserved. Equal Housing Lender. This is not an offer to enter into an agreement. Not all customers will qualify. Information, rates, and programs are subject to change without prior notice. All products are subject to credit and property approval. Not all products are available in all states or for all dollar amounts. Other restrictions and limitations apply. Washington Consumer Loan Company License No. CL-15622.

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Street food on the Eastside used to be limited, but as the mobile food movement has continued to grow, things have heated up. With every genre of food now being served on four wheels, here is a guide to the best food trucks east of Lake Washington.

BellevuePanhandle Barbeque: If you’ve spotted what appears to be a log cabin on wheels in downtown Bellevue, it was likely just Panhandle BBQ’s kitchen. This authentic Texas-style barbecue truck has attracted foodies from all over the greater Seattle area with their delicious barbecue sandwiches and special sauce. Their menu ranges from pulled pork sandwiches to firehouse chili and potato salad. Currently, Panhandle BBQ is located at 620 106th Ave NE. For more information and to see their location calendar, visit facebook.com/pages/Panhandle-Barbeque

Tokyo Dog: Have you ever wanted to try the most expensive hot dog in the world? Head to Tokyo Dog. They hold the world record for the most expensive hot dog with their special order Juuni Ban dog, costing a whopping $169! But don’t worry: their regular menu items cost around $5. Tokyo Dog is at Sunset North in Bellevue by the Eastgate Park and Ride the first Monday of each month and changes location throughout the week. For more information and to see their location calendar, visit tokyodog.com.

The Eastside’s best treats without seats




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Napkin Friends: Napkin Friends puts a new spin on the panini sandwich with their gluten-free Latke Press Sandwich truck. Their Jewish cuisine menu features a variety of sandwiches, including a homemade pastrami, matzo ball soup and side of pickles. The truck can often be found at the Crossroads Bellevue Farmers Market and all over Seattle. For more information and to see their location calendar, visit napkinfriends.com.

RedmondEzell’s Express: Ezell’s Famous Chicken is now on wheels, serving their famous chicken strips and wing combos. Tender Tuesdays have quickly become a favorite in Redmond, where the truck often parks outside the Microsoft building at 15220 NE 40th Street. For more information and to see their location calendar, visit ezellschicken.com.


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KirklandFalafel Salam: Falafel Salam uses only the best ingredi-ents to prepare their distinct Middle Eastern food by baking their pita bread fresh daily and only using organic grass-fed meats from 100 percent humanely raised animals. Their menu features organic grass-fed lamb kebobs, baklava and garlic fries. You can find their truck at the Kirkland Wednesday Market. For more information and to see their location calendar, visit falafelsalam.com.

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IssaquahThe Ultimate Melt: If you’ve been looking for a gourmet grilled cheese sandwich, look no further. The Eastside-based food truck The Ultimate Melt has taken many delicious unique and traditional approaches to the grilled cheese sandwich. And they even serve ideal sides like homemade tomato bisque and tater tots. The truck is frequently at the Costco Sammamish Campus and Skyline Tower. For more information and to see their location calendar, visit theultimatemelt.com.

Mercer IslandTuscan Stone Wood Fired Pizza: It’s hard not to be tempted by Tuscan-style pies, especially once you learn Seattle’s favorite athlete Russell Wilson is a fan. They prepare their dough every morning with fresh local ingredients, and it only takes 90 seconds for their pizzas to cook, so there is little to no wait time. Tuscan Wood Fire Pizza has locations in Mercer Island, Bellevue and Issaquah. For more information and to see their location calendar, visit tuscanstone.ordersnapp.com.


Reflections magazine: Have you always been interested in cooking?Chris Peterson: No, I have not. My mother couldn’t cook, so I didn’t grow up with it. I was in grad school at Cornell and was washing dishes part-time at a great French restaurant when I fell in love with cooking food. So I dropped out, and the rest is history.

RM: What were you in school for?CP: I got a degree in marketing. I was also in the U.S. Marines for four years, stationed in Japan for three years. I loved it but didn’t want to retire out of the Marines, so I got out, did school and found food.

RM: And it just clicked?CP: I’ve always been friends with writers or artists or musicians. I always ran with that crowd, but I never had my own thing. Then the chef and owner of the French restaurant in New York gave me an opportunity and food became my guitar. It was the perfect combi-nation of being tactile and creative.

RM: What was your first job when you moved to Seattle from New York?CP: It was in 1997 and I got a job at Café Campagne downtown. I was a sous chef within a year, and then I took the job at Bis on Main in Bellevue.

RM: And then you tried a stint as a personal chef?CP: Yeah, I took a brief hiatus to be a private chef for the Vulcan group. But I found being a private chef is too much solitude. I like to be around people and being in the restaurant; I really like talking to guests, and I like all the direct feedback, good or bad.

RM: So, you went back to restaurants?CP: I went back to Bis on Main and worked for another couple years. During that time I wrote a cookbook, and while I was working on that book I was approached by the group that owns Hector’s and Milagro; well, they didn’t own Milagro then. That was the project on the slate, and they asked me to be the director of culinary operations and build the concept of essentially a large authentic Mexican restaurant. So I traveled to Mexico and basically built the thing from the ground up, from construction to design to staffing.

RM: That’s quite an undertaking.CP: It was. But that can be an area where I think chefs often shortchange themselves by not being involved. It’s important to understand the development, planning, numbers and all the things past the food piece, just understanding the business as a whole.

IF YOU HAVEN’T HAD THE PLEASURE, MEET Executive Chef Chris Peterson. IN THE PAST, HE’S WORKED THE LOCAL CULINARY SCENE AT NORDSTROM, CAFÉ CAMPAGNE, BIS ON MAIN AND MILAGRO CANTINA, AMONG OTHERS. BUT FOR THE PAST YEAR AND A HALF, HE’S BEEN THE MIND BEHIND THE BELLEVUE CLUB MENUS, AND HE WANTS YOU TO BE HIS GUEST.

chef ’s special

p ho t o g r a p h y b y m ic h a e l m a t t i


RM: What part was most challenging for you?CP: As it is everywhere, staffing. The director of operations and I interviewed candidates, and we hired 100 people. So you can imagine how many people we interviewed, and then the process of cutting that down was a big, big challenge. The food develop-ment side of it was fun. We traveled to Mexico and all over the U.S. to glean ideas from people; then it was up to me to incorpo-rate my own knowledge, and the sky was the limit.

RM: Sounds like a good learning experience.CP: That experience blew my world wide open. At Bis on Main I was a working chef; I was constantly on the line and I wasn’t really involved in the financial piece. The Milagro project was huge in that I was involved with the entire philosophy behind the food. I developed all the food recipes right out of my apartment, and held tastings with the owners to get their opinion. After that, I went into consulting for a little bit.

RM: And eventually you helped open Bake’s Place when it moved to Bellevue, right?CP: I got the offer to be executive chef, and we gutted the space. It was a bank records building, and we built the concept from the ground up. From there, I was known as the guy who could get stuff open. Nordstrom called me to open the Habitant concept. I didn’t personally develop the concept, but I was the chef on the project.


RM: Then you came here to the Bellevue Club in March 2014. What was appealing about bringing all that experi-ence to the restaurants here?CP: I think it was the idea of so much opportunity under one roof. Having creative control in multiple concepts makes my job a lot more challenging and dynamic. Obviously, food quality and consistency is the most important piece. If the food is not good, I’m not doing my job. But with all these moving parts, if I only thought about the food, I’d be doing the Club a disservice.

RM: You’ve changed and added quite a few menu options since taking over as executive chef. What’s your process for each new menu item?CP: It’s a combination of things. I used to sit and stare at the wall until something came to me; not so much anymore. When I’m making significant changes, I now tend to close my curtains, not leave the house for a few days, have books spread out and watch horror movies, and then create food. That’s no joke. But really, I am influenced by a lot of people, other chefs. I read a lot but also rely on my past training. Also, whatever is in season—sometimes it’s just a single ingredient. I’m definitely methodical, but it’s not just one single creative juice that flows; it’s a little bit of everything.

Experience Peterson’s food in any of the Club’s restaurants and at wine or holiday dinners. Pick

up a Connector for a calendar of special dining events or visit

bellevueclub.com.


“I like to be around people and being in the restaurant; I really like talking to guests, and I like all the direct feedback, good or bad.”

RM: I know you eat out a lot for research and for pleasure, what’s your number one pet peeve?CP: Consistency is the most important thing, so it bugs me the most when I go to a place that I’m starting to like and the consistency falls off.

RM: Are there specific ingredients or cooking styles you think are overrated or underrated?CP: Food goes in cycles. For a while tall food was trendy, then molecu-lar gastronomy became popular. I’m not that kind of chef. I can do it, but I prefer to be able to tell what I’m making or eating. But I think home cooking always comes back in; simplicity always comes back in.

RM: What are you currently excited about in the culinary scene?CP: I don’t think there’s a specific food or dish I’m excited about, but in general more ethnic cuisine. Peruvian cuisine I’m really excited about. Mexican, Farsi—I really enjoy those cuisines; there are so many diverse ethnic cuisines out there.

RM: What about local dishes? What’s fun for you right now that comes from the Pacific Northwest?CP: Oysters. I’m a huge fan. All you do is shuck them and make a simple sauce, but the diversity is remarkable. Of course, all the local farms too; meat and pig farms continue to expand. The local distillery scene is really intriguing too.

RM: What cocktails are you into?CP: I’ve been teaching myself, so I always start with the classics. I start with Vespers and martini-style cocktails. But I’ll tell you what cocktail I’m really into is the cocktail that Shauna is making at Cosmos—Water-melon en Fuego. It is the bomb. It is a reposado tequila margarita–style cocktail with jalapeños. But to me, there’s nothing more civilized than going home and unwinding with a Vesper or martini.

RM: Do you have any advice for aspiring chefs?CP: Pay attention. Take notes. Be present when you’re cooking. Think past the dish. Line cooking is one thing, but think about the final impact. You’re probably not introducing a dish to the world, but you are providing an experience for customers to enjoy, and hopefully that’s why you’re cooking. In the same vein, know your audience. That doesn’t mean you can’t introduce new things to customers, but it’s a reciprocal relationship. Although people may not always know what they want, when they get it, they know. You have to get them to trust you. Slowly try new things. Lastly, keep track of everything. Write down everything. You’re your best reference as you get further in your career.

RM: Lastly, restaurant work is notorious for long hours and hard work. What has kept you cooking all these years?CP: I love it. That doesn’t mean I don’t feel it sometimes or get mad sometimes. But I guess there are way more pros than cons, and that’s satisfying. You’re making people happy. Yes, I want to make food I like, but ultimately people have to like it. It’s my guitar.


a sense, Jeff Otis matured at the same time as the city of Woodinville.

“I was raised here [in Woodinville], and I remember being a high-school kid when there were just a couple wineries in the area,” Otis says, sitting on the freshly minted concrete patio at Matthews Winery. “Now there are over 140 wineries represented, and you have buses and buses of people coming through to experi-ence the city from all over.” Otis is now 33 years old, married with two children, enjoying a career in wealth manage-ment and thoroughly entrenched in the culture of the city, especially in the burgeoning wine culture. But it took a ripening on all fronts to get to this point. Otis’s first passions were baseball and youth ministry. After graduating high school in Woodinville, Otis went to play baseball in

Oregon. “I wanted to see how far I could go with baseball,” Otis says. “I picked George Fox University because they had an incred-ible baseball program, and they also offered a Christian ministries major. At the time, when I was 17 or 18 years old, I wanted to be a youth pastor.” Although Otis did not end up pursuing a full-time career in ministry, it was his involvement with the Christian youth or-ganization YoungLife that led him to a connection with Smith Barney, where he interned for a summer. “It was my first ac-cess to the financial world,” he says. How-ever, he finished the internship when the market was in freefall, so he pursued a few different interests and career options within the fields of insurance and real es-tate.

IN


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Around the same time, Otis’s family was navigat-ing their still-fresh decision to purchase Matthews Winery—one of Woodinville’s first wineries—from the original owners. Eventually, each member of the family, including his father, Cliff, mother, Diane, and two brothers, Bryan and Scott, found his or her unique contribution to the winery. “Everyone in the family jumped right into the deep end of owning and operating the winery,” Otis says. Otis primarily took on the role of director of marketing for the operation, and when he wasn’t focused on his budding business career, his energy went into bolstering the Matthews brand. “My strength is really on the marketing side of things, not necessarily in the tasting rooms or pouring the wines,” Otis says. “I was interested more in how do I build our brand out and tell various stories through different channels. For example, like managing our social media. This was years ago, and none of that had been created.” In a city still trying to get its sea legs after rapid development and shed its reputation as little more than a small outskirt city, this was an innovative approach.

“We didn’t want to be the stuffy, elitist, super-exclusive winery. That doesn’t make smart business sense or fit the nature of our family or Woodinville.”

“We were kind of first on the scene social media marketing–wise,” he says. “And my job became how do we tell the story of a locally owned winery, and one of the best in the state, that has an environment that gladly welcomes all people. We didn’t want to be the stuffy, elitist, super-exclusive winery. That doesn’t make smart business sense or fit the nature of our family or Woodinville.” Otis also started making a splash in the wine community with his knack for putting on social events. Most notably, he created an annual White Party, which after just a few years grew to over 4,000 attendees in 2014, forcing them to move the event to a space in Seattle. He decided to scale the event way back this year, so he created a more intimate experience focused on the winery, the wine and the wine-club members. And that’s where much of his focus lies right now. He says wine enthusiasts can expect a whole host of upscale, intimate events com-ing out of Matthews.


1.

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1. Blakely and Cliff Otis; 2. Scott, Katy and Alister Otis; 3. Jace Bailey-Otis and Blakely Otis; 4. Bryan Otis; 5. Cliff Otis and Diane Otis.


kennedy catholic

high school

OPEN HOUSEWednesday, November 4 6:30 pm – 8:30 pm

For more information, visit us online at www.kennedyhs.org or contact Karen Ginther, Director of Admissions, at [email protected] or 206.957.9719.

Not to be overshadowed by the work he does at the winery, Otis also found a rhythm with his day job as a wealth advisor at Evergreen Gavekal in Bellevue. “Eight years later, I’m at the same firm and love where I work. I have about 150 clients now, but I still feel like I’m in the first inning of my career. Still mapping out who I am as a professional,” he says. Although he says he still has room to grow in his career, he, not surprisingly, means finding a way to incorporate Woodinville into his business plan. “I’d like to open a satellite office in Woodinville. What I’m orches-trating is to build a life and career in Woodinville and utilize the family winery to entertain clients,” he says. “Something I’ve noticed working in wealth management is that most firms focus on the inner core wealth centers of Seattle, Mercer Island, Kirkland and Bellevue. Why shouldn’t Woodinville have more specific attention from top wealth management firms? There’s an amazing opportunity here, and I can be the guy who carries the torch.” It is obvious both Otis and the city he loves have grown throughout recent years, but Otis says there’s also a tremendous amount of comfort knowing that not everything has changed. “I’m so proud of what Wood-inville has become and where it’s come from. But it also stayed true to what it is; it’s a special place, and I’m quick to highlight Woodinville wherever I go,” Otis says. “I wanted to raise my kids in the area because I love what it stands for, love the type of people it produces. I feel like Woodinville is so accepting of everyone, regardless of where you’re from. It doesn’t matter who you are or what you do, and I love that because that’s how I see life.”

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


Portland may be just the 28th most populous city in the U.S., but it punches well above its weight class as a foodie destination. This is a city of trendsetting, abundant food trucks, the concepts of local and organic taken to the max, and way more notable places to eat than there are meals in the day. Don’t let that deter you, though—you can take a good bite of the scene in one weekend.

bellevue club october 2015 | 51photo by leela cyd ross

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FRIDAY NIGHT You’ll probably roll into town well after dinnertime, but get your trip started right with a nightcap. In the Pearl District, the TEARDROP COCKTAIL LOUNGE’S craft mixers—such as specialty liqueurs, syrups, digestifs and ver-mouths—are made by hand. If you’re wondering about any unfamiliar words on the menu, turn to the handy glossary for clarification. Another good nightcap option is the intimate, leather-bedecked MULTNOMAH WHISKEY

LIBRARY, where there’s often a wait for non-members (yes, just like a real library, there are memberships here). Once you get in, though, you’re sure to be wowed by the wall of spirits and the tableside service—bartenders roll over a cart and create your concoction right in front of you.

SATURDAY For breakfast, start with a classic: MOTHER’S BISTRO &

BAR. The dining rooms here feature gilded mirrors, crystal chandeliers, and gold accents throughout, making this an elegant yet cozy stop. Get a taste of the South with the Biscuit Breakfast, with homemade buttermilk biscuits topped with country sausage gravy; embrace the Northwest with the Wild Salmon Hash, served with leeks, potatoes and a touch of cream; or satisfy your sweet tooth with the Crunchy French Toast, dipped in cornflakes and grilled golden brown.

Give yourself a little time to digest because in the afternoon, it’s worth heading out with FORKTOWN FOOD

TOURS on their North Mississippi Avenue tour. This artsy neighborhood on Portland’s north side is home to some tasty establishments you might miss if you only hang out downtown. Learn about the history of the area while noshing on crostini with local farmstead cheeses, Korean-Mexican fusion bulgogi pork tacos, truffle fries, lemon cookie and lavender honey ice cream sandwiches, and much more. The bites are small, but don’t worry about going hungry—you will be full by the end.

You’ll be done just in time to hit up happy hour. A fun one is at BACCHUS BAR inside the lobby of Hotel Vintage. The recently renovated hotel sports a laid-back, retro-modern vibe, with plenty of seating and sipping options. Order a Willamette Valley Pinot Noir and some sea salt pistachios, then head up to the second floor, where an old-school game room features gems like Atari and shuffleboard.

photo by david l. reamer

bellevue club october 2015 | 53photo by john valls

BACCHUS BAR422 SW Broadwayhotelvintage-portland.com

CASTAGNA1752 SE Hawthorne Boulevardcastagnarestaurant.com

FORKTOWN FOOD TOURSStarts at Mee Sen T hai Eatery 3924 N Mississippi Avenueforktownfoodtoursportland.com

MOTHER’S BISTRO & BAR212 SW Stark Streetmothersbistro.com

MULTNOMAH WHISKEY LIBRARY1124 SW Alder Streetmwlpdx.com

SALT & STRAW2035 NE Alberta S treetsaltandstraw.com

TASTY N SONS3808 N Williams Avenuetastynsons.com

TEARDROP COCKTAIL LOUNGE1015 NW Everett Streetteardroplounge.com

VOODOO DOUGHNUT22 SW Third Avenuevoodoodoughnut.com


Choosing a dinner spot is next to impossible given all the choices, but if you’re looking for a high-end, multi-course meal that’s a true experience, CASTAGNA is the place. The modernist restaurant is in the vein of molecular gastronomy meets Pacific Northwest foraging, with each course a work of art. Order the tasting menu from Chef Justin Woodward and be prepared to sit back and savor.

If a late-night hunger pang strikes, embrace the idea of high/low eating and find something on the opposite end of the spectrum from Castagna: the famed

VOODOO DOUGHNUT. There’s always a line at the 24-hour original location, but if you go in the wee hours, you’re less likely to have to wait long—plus, you can commune with the other crazy people eating donuts covered in cereal, topped with Tang, and in the shape of voodoo dolls in the middle of the night.

SUNDAY In the morning, follow the crowds to TASTY N SONS, an industrial-chic restaurant serving small and large plates of new American cuisine. The Chocolate Potato Doughnut and Maple Bacon Wrapped Dates are favorites from the small plates; for something heartier, order the Burmese Red Pork Stew. Pair your food with the Tasty Mary, a classic Bloody Mary, or go with one of the other four Mary varia-tions (there are tequila, aquavit, gin and vodka options).

On your way out of town, there’s time for one last treat. No matter how much ice cream you’ve eaten in your day, there’s bound to be a flavor combination new to you at SALT & STRAW, which began as a food cart and has now expanded to three brick-and-mortar locations. Pear & Blue Cheese, Stumptown Coffee & Burnside Bourbon and Almond Brittle with Salted Ganache are just a few of the tempting varieties to send you home satisfied.

photos by leela cyd ross


WELLNESS october 2015

CRANIOSACRAL THERAPY Relieve tension through the soft touches of the head and spine

After training with Ursula Popp, a recognized leader in craniosacral therapy education and progressive hands-on healing methods, the Spa at Bellevue Club is now offering craniosacral therapy. Craniosacral therapy, also known as cranial-sacral, is a form of alternative therapy intended to relieve pain and tension through gentle manipulations of the skull, face, spine and pelvis. These rhythmic motions are believed to help the body restore its balance to the natural rhythm of the central nervous system. This alternative therapy has the potential to help with certain physical and emotional problems that may be disturbing the movement of sutures and normal rhythmic flow of the cerebral spinal fluid. Craniosacral therapy may be right for you if you experience any of the following:

• Migraine and tension headaches

• Posttraumatic injuries of the head and neck and whiplash

• Temporomandibular joint (TMJ) pain or other facial pain problems

• Neck, shoulder girdle and lower back pain

• Fibromyalgia

• Chronic fatigue syndrome

• Problems with alertness, concentration or memory

• Anxiety and stress-related problems

➸ For more information, visit or call the Spa at 425.688.3114.


MECHJOB INFORMATION

PROJ. NO.: 8069256/603142687

JOB NAME: WM MKT Chin Bellevue LocAd

DESCRIPTION:

CLIENT NAME: Chin, MaryPROJECT MGR.: Mitzner, JulieCOST CENTER: G930

DUE DATE: 12/01/2014

SPECIFICATIONSTRIM SIZE: 8.25" × 10.75"

FINISHED SIZE: 8.25” × 10.75”BLEED: NA

POST-PROD.:

PAPER: TBD

PRINTING: PDF

COLORS: CMYK

NOTES

TEMPLATE:

PICKUP:

MODIFIED BYCH GR 11-07-14, CH KA 11-10-14, CH AN 12-11-14,

CH GR 11-13-14

APPROVAL

CREATIVE STUDIO1585 Broadway, 23rd FloorNew York, NY 10036

180 Varick Street, 3rd FloorNew York, NY 10014

v2m3FILENAME: 8069256 Bellevue V2 m3 LAST MODIFIED: November 13, 2014 5:46 PM

*Private Bankers are employees of Morgan Stanley Private Bank, National Association. Member FDIC.Securities Based Lending Risks: Borrowing against securities may not be suitable for everyone. You should be aware that securities based loans involve a high degree of risk and that market conditions can magnify any potential for loss. Most importantly, you need to understand that: (1) Sufficient collateral must be maintained to support your loan(s) and to take future advances; (2) You may have to deposit additional cash or eligible securities on short notice; (3) Some or all of your securities may be sold without prior notice in order to maintain account equity at required collateral maintenance levels. You will not be entitled to choose the securities that will be sold. These actions may interrupt your long-term investment strategy and may result in adverse tax consequences or in additional fees being assessed; (4) Morgan Stanley Bank, N.A., Morgan Stanley Private Bank, National Association, or Morgan Stanley Smith Barney LLC (collectively referred to as “Morgan Stanley”) reserves the right not to fund any advance request due to insufficient collateral or for any other reason except for any portion of a securities based loan that is identified as a committed facility; (5) Morgan Stanley reserves the right to increase your collateral maintenance requirements at any time without notice; and (6) Morgan Stanley reserves the right to call your securities based loan at any time and for any reason. Morgan Stanley Smith Barney LLC is a registered Broker/Dealer, a member SIPC, and not a bank. Morgan Stanley Smith Barney LLC and Morgan Stanley Private Bank, National Association are affiliates. Unless specifically disclosed in writing, investments and services offered through Morgan Stanley Smith Barney LLC are not insured by the FDIC, are not deposits or other obligations of, or guaranteed by, a bank and involve investment risks, including possible loss of principal amount invested. All loans are subject to application and approval. These products may not be available in all jurisdictions. Other restrictions and limitations may apply. The proceeds from certain securities based loan products may not be used to purchase, trade or carry margin stock (or securities, with respect to Express CreditLine); repay margin debt that was used to purchase, trade or carry margin stock (or securities, with respect to Express CreditLine); and cannot be deposited into a Morgan Stanley Smith Barney LLC or other brokerage account.Investment Management Consultants Association, Inc. owns the marks CIMA,® Certified Investment Management AnalystSM (with graph element),® and Certified Investment Management Analyst.SM

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Bellevue WealthManagement Group

at Morgan Stanley

Mark Harris Senior Portfolio Manager

Financial Advisor

Jason Weese, CIMA,® CFP®Family Wealth Director

Financial Advisor

Ramy Awad Financial Planning Specialist

Financial Advisor

Harve Menkens Director of Business Strategy

500 108th Avenue NE, Suite 1900 Bellevue, WA 98004

425-453-4784 [email protected]

www.morganstanleyfa.com/ bellevuewealthmanagementgroup

Minimum relationship: $5 million

Perhaps the best source for borrowing money isn’t a traditional lender. When financing a major purchase like a vacation home or a new business, consider securities based lending solutions from Morgan Stanley.

• Get the funding you need while staying focused on your overall investment strategy.

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• Access the expertise of seasoned professionals, including, for example, Private Bankers* and Portfolio Managers who understand the strategic uses of credit and liquidity.

Bellevue Wealth Management Group at Morgan Stanley serves as your gateway to some of the most robust intellectual capital and global resources in the industry. Please call us at 425-453-4784 to find out what we can do to help optimize your balance sheet and meet your personal goals.


Bellevue Club’s youngest members show off their creations at Family LEGO Night.

F-STOP october 2015

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1115 - 108th Avenue NE • Bellevue, WA 98004 • 425-450-0800 • www.thebellettini.com

It could just be there has never been a more perfectly situated place to blaze your

own retirement than The Bellettini. We’re nestled in the Library District, amidst

tranquil city parks and quiet neighbors. But we’re also just blocks from the action –

with all the night life, restaurants, shopping and galleries downtown Bellevue has to

offer. So the ways you spend your Saturday nights and Sunday afternoons can be both

dramatically different and infinitely rewarding.

S A T U R DAY : A N I G H T O N T H E T O W N W I T H Y O U R W I F E O F 5 0 Y E A R S .

S U N DAY : A N A F T E R N O O N I N T H E PA R K W I T H Y O U R G R A N D S O N O F 6 Y E A R S .


Bellevue Club Ladies Cup Boot Camp

F-STOP october 2015

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Team Chambers

RPM Mortgage, Inc. – NMLS#9472 – Washington Consumer Loan Company License#CL-9472. Equal Housing Opportunity. 2366

Your Local Mortgage Experts

When it comes to purchasing or refinancing your home, there’s nothing more

important than working with a trusted team of mortgage professionals. With

more than 13 years of experience in the mortgage industry and access to RPM’s

innovative loan programs, Team Chambers provides their clients with

an unparalleled commitment to outstanding service.

Jen BeslowLoan ProcessorP: 206.963.4838 [email protected]

Troy ChambersBranch ManagerP: 425.418.5103 [email protected] NMLS #116342

Kier WetherellProduction PartnerP: 206.963.4838 [email protected] NMLS #340922

Start a conversation with us today.

11235 SE 6th Street, Suite 130, Bellevue, WA 98004www.rpm-mtg.com/tchambers


ONGOING EVENTS

CLASSIFIEDS

bellevue club

VACATION RENTALS

CANNON BEACH (ARCH CAPE). Exquisite oceanfront. Elegant and romantic 3 bedroom, 3 bathroom, all new interiors with sweeping 180-degree views, stone fireplace, cherry, stainless, ceramic and quartz, with hardwoods, vaulted ceilings, DSL and hot tub. No smoking/pets. Weekly minimum. 503.803.0370 or [email protected].

KAUAI, POIPU BEACH, KIAHUNA PLANTATION. 1 bedroom deluxe condo. Ocean/ lagoon/garden view. $210/night. 425.643.1805, ext. 14. www.kiahunapoipucondo.com.

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

LONG BEACH, WA. Historic 3 bedroom, 1.5 bath. Walk to beach. Weekend or weekly rental. [email protected] or (206) 399-2193

INDIAN WELLS BEAUTIFUL HOME with beautiful mountain views in the Indian Wells Country Club, Indian Wells, California. A home to enjoy, a luxurious home designed for gathering with friends and family. A floor plan that flows effortlessly from inside to poolside. 36 holes of golf, and wellness center for working out. 4 bedrooms, 5 bathrooms $2.3M. Contact: [email protected]

FOUR SEASONS VILLA, KONA HAWAII 3 bedroom, 3 bath villa at Hualalai Four Seasons. Ocean view, exquisitely furnished. Sandy, 206.851.4810. www.hualalaifourseasons.com.

SERVICES

DAVE’S PAINTING, INC. 25 years Eastside custom painting. Pressure washing driveways and patios. Free estimates. Owner present at all jobs. 425.747.2543.

PERSONAL CHEF / ASSISTANTRestaurant quality meals prepared to your dietary needs. Experienced Personal Chef & Assistant, Susan Cook will help busy professionals and seniors. Meals, special diets, shopping, party planning, home office help. RightHandWoman.info, 425-315-2706, [email protected]

To place a classified ad call 688.3162, email [email protected] or visit www.bcreflections.com *Classifieds deadline is the first of the month prior.

The Bellevue Club merges 200,000 square feet of world-class wellness facilities and innovative restaurants with unique recre-ational and social opportunities.

Here is a small sample of classes and events happening at the club. For full lists of adult classes and events, pick up the latest copy of the Bellevue Club Connector or visit www.bellevueclub.com/fitness/BCconnector.pdf.

RECREATION • Youth Camps & Programs ➼ bellevueclub.com/youth

• Basketball leagues & lessons

• Racquetball & Squash

• Karate Club

• Private Dance Lessons

• Music Lessons

AQUATICS • Youth Swimming Programs & lessons ➼ bellevueclub.com/youth

• Private Swim Lessons

• Masters/Adult Fitness Swimming

• Inflatable Obstacle Course

• Water Runner

TENNIS • Adult & Junior Group Lessons

• Mixed Doubles Night

• Men’s Night & Ladies Night

• Junior Tennis Team & USTA Program

FITNESS See a Group Personal Training or GPX Schedule (available at the Athletic Services Desk) for a full list of classes.

TASTE • Polaris Half-Price Wine Night Tuesdays

• Wine Flight Night in Polaris Fridays, 5:30-8:30 p.m.

• Cosmos Happy Hour M-F, 3:30-6:30 p.m. and 10 p.m.-close Sa, open-close

• Splash Short Rib Thursday Thursdays, 11 a.m.-9 p.m..

• Luna Happy Hour M-F, 6-8 p.m. Sa & Su. 4-6 p.m.

When Only The Best Will Do

Dac 080715 emerald fp.indd 1 8/7/15 4:36 PM


BRAIN TRAINING october 2015


ACROSS1. In thing4. Cherry leftover 8. Dances to jazz12. White alternative13. Surfing need14. Cinema sign15. So far16. Served perfectly?17. Claim innocence18. First name in rock20. Salon job21. Engine attachment23. Pull strings?25. Pays to play27. Down, so to speak28. Cause of some aches31. Surround-sound device33. Middle of the road?35. Capsule36. Big rig feature38. Unbending39. Rose petal oil41. Form of pachisi42. Face-to-face exams45. Three-toed animal47. Become dull48. Brouhaha49. In vitro fertilization (abbr.)52. Proctor’s call53. In addition54. Not even a little55. Dispatch, as a dragon56. Bit of fowl language57. Golfer Brewer

DOWN1. Children in a school?2. Sailor’s assent3. Couldn’t stand4. Kind of team5. Fiesta fare6. Olympic activities7. Club ___8. Make shadowy9. Yoked pair10. Spare parts?11. Eye problem

19. Impolite look20. Less civil21. Diary fastener22. Suspicious of24. Aries, for one26. Religious factions28. Estimating, ___ out29. Installed, as carpet30. Annul32. Meal source34. East Timor’s capital

37. Campaign part39. Hangout for tomcats40. Add to the pot42. Makes a pick43. Hand support44. Michigan college (or its town)46. Drama class item48. Drain, in a way50. Word used in directions51. Fishing gizmo

* For answers, please visit bcreflections.com.

Working out your brain is just as important as working out your biceps, so consider this your monthly dose of cognitive strength training.

OCTOBER 2015

HOTEL BELLEVUEBELLEVUE CLUB

FOOD

&WINE ISSUE

A Weekend in Walla Walla

Chef’s Special

26 38

Travel to the heart of Washington’s wine country

BC Executive Chef Chris Peterson

talks culinary trends for

the harvest season

reflections: october 2015

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