Foothills Magazine Jan-Feb 2015

WENATCHEE ◆ LEAVENWORTH ◆ CHELAN ◆ AND ALL OF NORTH CENTRAL WASHINGTON

SNOW THRILLS

OOTHILLSJanuary-February 2015

WENATCHEE◆ LEAVENWORTH◆ CHELAN◆ AND ALL OF NORTH CENTRAL WASHINGTON

SNOW THRILLS

OOTHILLSOOTHILLSJanuary-February 2015

On second thought ... A kitchen remodel done right

INSIDE

Hard Row to HoeNCW’s ‘naughty’ winery

As this issue went to press, the weather looked more mid-November than mid-December.

In mid-December, I should be cursing about the mounds of snow plowed into the middle lanes of Chelan Avenue and Mission Street. Instead, I found myself grumbling about the fact that the weather was mild enough to rake leaves in my backyard.

I know I’m going to sound like your older neighbor, but I’ll say it anyway: I remember when December meant snow. Serious snow. The kind that can stop a whole city in its tracks, giving kids the day o� from school and dads a sore back from multiple snow-shoveling sessions.

The last winter that I can remember fi tting that bill was 1996. My wife and I had been married a matter of weeks and we were snowed in because we couldn’t get our cars out of the driveway. Obviously, there are worse things than being a newlywed and getting snowed in with your spouse.

I don’t have the attention span to follow the global-warming debate, so I can’t defi nitively explain the meager snow months of recent winters. Su� ce to say: Winter ain’t what it used to be.

I know the snow will come. It always does. Whether you’re a downhill skier, a snowboarder, a cross country skier, a snowmobiler or a family sledder, just be sure you’re ready for it.

In the meantime, check out the skiing and snow camping story inside this issue for a little winter inspiration.

Marco Martinez, editor

EDITOR’S LETTER

Follow us facebook.com/Foothills.Magazine @Foothillsmag

Whatever happened to

winter?

FOOTHILLS2 January / February 2015

PublisherRufus Woods

[email protected]

Managing editorCal FitzSimmons(509) 665-1176

fi [email protected]

EditorMarco Martinez(509) 664-7149

[email protected]

General manager, advertising and salesJoe Pitt

(509) [email protected]

DesignRachel Hansen, Jessica Trondsen

Sta� writersMike Irwin, Dee Riggs, Rick Steigmeyer

Sta� photographersMike Bonnicksen, Don Seabrook

Contributing editorRuss Hemphill

Foothills Magazine is published bi-monthly by World Publishing, 14 N. Mission St.,

Wenatchee, WA, 98801.

Subscriptions: $14.99 annuallySend check or money order to:

Foothills, Subscriptions14 N. Mission St., Wenatchee, WA, 98801or email [email protected]

Copyright 2014 with all rights reserved. Reproduction in whole or part is prohibited

without written permission.

OOTHILLSA BIMONTHLY LIFESTYLE MAGAZINE

ABOUT NORTH CENTRAL WASHINGTON

Literacy Council volunteer requirementsVolunteers interested in becoming a Literacy Council

tutor are required to attend a single eight-hour New Tutor Training. Training is o� ered usually on a Saturday from 9 a.m. to 5 p.m. To learn more, contact Kay Loe� er at 682-6967 or email her at kloe� [email protected]. Training requirements and contact information were incorrect on Page 32 of the November-December issue.

Correction

FOOTHILLS 3January / February 2015

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"On the darkest of nights the men from Lucerne were glad the ladies of Point Lovely

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ContentsFast � ve

Five things to heat up a cold winter

Done late, done rightThis kitchen’s time had come

Fireside sipsCocktails that warm the belly

Bluebird daysThe glory that is ski season in NCW

Snow camping A path less travelled

Hard Row to HoeNaughty story, nice wine

Finding rootsErrant vintner makes a name for herself

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8

16

22

34

42

50

Page 22

Page 42

Page 34


Page 8

Page 16

On the cover: A skier zooms downhill during a typical postcard-perfect ski day at Mission Ridge Ski & Board Resort.

Mission & Ridge Ski & Board Resort photo

FOOTHILLS 5January / February 2015

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1

Tips for toesIf chilled tootsies rank as your No. 1 winter hazard, then you need Toe

Warmers — the cheapest and easiest method to keep footsie frostbite at bay. The chemical-heat pouches (iron powder, charcoal, vermiculite — kaboom!) are air-activated, last about six hours and sport adhesive backings to keep them snug against your down-there digits. Made by Grabber Inc., Toe Warmers are just one hot product in a whole lineup of warmers for hands, feet, butts and other body parts. (Be creative.) Toe Warmers are sold at many outdoor stores, but we found them at Stan’s Merry Mart in Wenatchee at $1.49 for a pack of two. Info: stansmerrymart.com

Winter straight upNo winter explorer dares

face the frigid outdoors without a bit of liquid reinforcement. So why not sip in style? The Glacier 10-ounce Flask by Spokane-based GSI Outdoors wraps a sleek stainless steel, screw-top container in a “manly” leather holster. It comes with a snap-on cap that holds two stainless steel shot cups, just in case things gets social on the tundra. GSI labels the fl ask as “durable enough for a lifetime of use.” Hooked on Toys in Wenatchee sells the Glacier Flask for $25.99. It shares space with battery-powered insoles for warming up boots. But, really … which anti-freeze device would you prefer? Info: hookedontoys.com

EDITION

warmth The winter FAST FIVE BY MIKE IRWIN

2

FOOTHILLS6 January/February 2015

Winter bikes? Yikes!One sure-fi re way to stay warm this winter? Pedal-up some sweat on the

hottest trend in snow recreation: Fat bikes. These big-tired babies glide where regular mountain bikes fear to tread — mainly along groomed trails, snowmobile tracks, logging roads and unplowed neighborhood streets. Fatty fans also swear the lightweight bikes (some weigh only 35 pounds) are a dream to pedal even in 5 inches of powder. But they ain’t cheap. Arlberg Sports in Wenatchee stocks fat bikes ranging from $1,700 to $2,100, with the top-o’-the-line Specialized Fat Boy sporting massive 4.6-inch tires and a feather-light frame. Tip: Arlberg rents fat bikes at its riverfront store at Pybus Public Market. Info: arlbergsports.com

Dog Days of winterHey, you aren’t the only one with

winter goosebumps. Fido’s chilly, too. So check out the Kurgo Loft Dog Jacket, a lightweight, reversible shell that quickly wraps your pooch in an insulated second “coat.” It’s waterproof, machine washable, adjustable and has refl ective piping for street-walking safety. It’s made of nylon Ripstop (hard to shred) with a zippered slit to accommodate a leash or harness. The jacket also comes in a variety of sizes — chihuahua to Great Dane. Panting for it yet? Downtown Wenatchee’s new Firehouse Pet Shop sells the Loft Dog Jacket for $29.99. Info: Facebook.com/fi rehouse-pet-shop

4

Got you coveredBesides warmth, a good quilt provides beauty and even a bit of mystery on

those long January nights. All those pieces and patterns — it’s enough to overheat a quilt-lover’s brain. “Don’t even try to fi gure it out,” said one ol’ sew-and-sew at a recent quilt show. “Just appreciate its ‘quilty-ness.’” A nice place to do this is at The Attic Window Quilt Shoppe, the region’s quilting hub located in downtown Wenatchee. Locally-made “cuddle quilts” — for show and for sale — hang on a back wall to form a gallery of stitched art. Prices range from $45 (for a baby quilt) to $150 (adult-sized cuddler). Stock rotates as the quilts sell, so you’ll never see the same blanket twice. Info: theatticwindowquiltshoppe.com

3

5

FOOTHILLS 7January/February 2015

22 years later:We did lots of things wrong

in 1992 when we built our house in Wenatchee,

but it’s hard, in hindsight, to fault the much-younger couple who were on a tight budget.

My husband and I had workers install inexpensive cabinets, countertops and

flooring. Over the years, bad things happened with those:u Exposure to sunlight brought out

the glue under the laminate on the cabinets, leaving ugly blotches of brown on two of the cabinets.u Wear and tear in the main counter

workspace wore o the coloring on the Formica countertop, leaving a large, light-colored sphere in one of the most visible spots in the kitchen.u Dropped knives and refrigerator

movement pockmarked the light-colored, vinyl flooring, leaving deep gouges that collected dirt and myriad stains.

In addition, a cabinet installer had failed to match up a lower cabinet with a higher one, creating a wavy, side section of laminate.

We’d also done a really stupid thing in putting in our overall flooring: we’d installed carpeting in the family room, vinyl flooring in the kitchen and hardwood in the entryway. Where they all came together was a hodgepodge of materials and color.

By the fall of 2013, we realized we weren’t having people over for dinner

INSIDE HOME

Foothills8 January/February 2015

STORY BY DEE RIGGS PHOTOS BY MIKE BONNICKSEN

a home project done right

Foothills 9January/February 2015

Above, silver handles on cabinets create a clean look in the kitchen. Right, decorator Kim Ferderer selected a silver drum-style light, which sends diffused light to the table in the nook.

because we were embarrassed by the kitchen.

It was time for a change — we were going to remodel the kitchen and main-floor half bath. And, this time, we’d do it right.

To that end, we hired an excellent contractor, Gary Gillin, and a decorator, Kim Ferderer.

Advice on hiring a decorator: Use her for everything. For some reason, we thought we would choose our own handles for the kitchen cabinets, falling in love with ones that were mostly black with a little coppery sheen.

When we showed them to Ferderer, the look of dismay on her face said it all. There was nothing black in the design mix, and definitely nothing coppery.

We ended up exchanging them for silver handles, but took a loss in the process. Still, when the project all came together, the silver handles were perfect. They went well with the vinyl squares that we had installed as flooring — squares that we could take out and replace if they got nicked.

The flooring also is mottled, hiding so much dirt that it always surprises me how much I find when I clean the floor.

Ferderer chose the gray flooring because it would not fight with our light, wood-stained floorboards. Having those re-stained or painted white so we could have installed hardwood floors, would have cost us $7,000.

The gray flooring, from Columbia River Interiors, covers not only the kitchen, but the family room and



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entryway, eliminating the unsightly crash of three materials that we had originally.

Ferderer also chose gray carpeting throughout the house, which works well with the light green walls.

We also chose a high-quality cabinet from Inside Design-Carpet One, which we are optimistic won’t bleed glue in sunlight.

Other things that we did right this time around:u Getting rid of a built-in

desk in the kitchen, which was never used as a desk. Instead, we installed a hutch, which includes rippled glass on two top fronts, and pull-out drawers below for easier access to cooking supplies.u Listening to Ferderer’s

choice of a stainless steel sink, instead of the black one we had envisioned. The stainless

works perfectly with the gray flooring and silver cabinet handles.u And listening to her advice

on getting a built-in soap dispenser and an instant-hot water dispenser. The soap dispenser means no more ugly plastic soap bottles on the countertop, and the hot-water dispenser means quick tea whenever we want it.u Installing a brown-and-

black, patterned granite countertop from Precision Waterjet. Like the flooring, it hides dirt really well.u Installing under-cabinet

lighting, which brightens up the workspace.

We hope a large part of our kitchen remodel costs will be made up when we sell the house in four or five years. The experts say homeowners recoup 70 to 90 percent of those costs when they sell.


Above, bright orange roses add color to the kitchen. In the background, granite was used on windowsills that had previously been sun-damaged wood. Left, the kitchen opens to the family room, where the same vinyl floor tiles create a unified look. The TV, previously inside a cabinet on the left, is hung over the fireplace, allowing for more seating space. Bottom left, a rug in the family room picks up orange and tan tones used elsewhere in the room. It’s also a favorite resting spot for Coby the cat.


FREE Design!FREE Design!

Remodeling costs: $47,100u Cabinets (kitchen

and half bath): $11,500u Granite countertops

(kitchen and half bath): $6,500u Sinks, faucets, misc.

(kitchen and half bath): $2,900u Flooring (kitchen,

family room and entryway): $7,800u Labor (contractor,

electrician, decorator): $12,700u Appliances: $5,700

Black granite in the half bath tops the same style of cabinets that are in the kitchen. Decorator Kim Ferderer chose a large picture of an outdoor scene to take up an awkward space behind the toilet.

Above, in the family room, a calming river scene blends with a pot that holds white birch tree branches from the back yard. Right, The same St. Cecelia granite used on the countertops continues as a back splash.

We’ll hope for that but, in the meantime, we get to enjoy our new kitchen, and host dinner guests in a space that we’re proud of. F



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Winter just got a little warmer with the Salted Caramel Wonderland served up by Lulu’s in East Wenatchee.

Winter screams for a warm fi re and a hot drink, like this Hot Night in Bavaria served up by The Grotto.

Wintry mix

Drinks to help you make it to spring

Here’s to winter. Down jackets, whi� s of wood smoke, skiing. The early evenings that make

4 p.m. seem like 9 p.m., scraping ice from the windshield, a cold toilet seat in the morning.

For all the joys winter brings, it also chills to the bone. So, in the spirit of the season, we bring you three tried-and-true winter warmers from local mixologists. You can skip the trip and bring the bar to you. Share with friends, or sip these while curled up by the fi re. Prost, salud, cheers!

Hot Night in Bavaria, The Grotto at Sleeping Lady Mountain Resort

Megan Cavassa sees a lot of chilly cross-country skiers from her post

STORY BY KAYLIN BETTINGER PHOTOS BY JILL FINEISKITCHEN CREATIONS

behind the bar at The Grotto at Sleeping Lady Mountain Resort. With them in mind, she created this twist on a Hot Night in Normandy. This buttery drink is perfect for apple and cinnamon lovers, and with a warm mix of creamy and boozy, is sure to heat up even the coldest of winter days.

1.5 ounces Cruzan Black Strap Rum0.5 ounce It’s 5 O’clock Somewhere Apple

Brandy2 tablespoons buttered rum batter1 ounce cream

Mix ingredients in 6-8 ounce mug. Add hot water to �ll. Stir until hot buttered rum batter is completely dissolved. Top with whip cream and orange peel. Enjoy.

Salted Caramel Wonderland, Lulu’s in East Wenatchee

Terrah Mojica has been a bartender for most of a decade in the Wenatchee Valley, and her concoctions do not disappoint. As a bartender at Lulu’s in East Wenatchee, she creates cocktail recipes for specials every day. This caramel-centric cocktail may seem like a flavor overload when reading the recipe, but the caramel, apple and chocolate flavors mix perfectly with the salt. Despite the potential for a mess, don’t skip the salted caramel rim.

1.5 ounces Stoli Karamel Vodka1.5 ounces Sour Apple pucker1 package of hot cocoa mix2 tablespoons caramelWhip creamFresh apple slicesGround cinnamon

Caramel the rim of an 8-10 ounce mug and dip half the mug rim in salt. Mix ingredients and add hot water to �ll. Top with whipped cream and drizzle caramel on top. Garnish with a fresh apple slice, dipped in caramel then sprinkled with salt. Top with a dash of ground cinnamon. Indulge.

Hot Night in Bavaria is a tasty drink and doubles as a hand warmer.



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You can either invite a couple of friends to help you drink these Cranberry Margarita’s up or ... . The recipe is courtesy of SOUTH at Pybus Public Market.

Cranberry Margarita, SOUTH in WenatcheeWho hasn’t daydreamed about a tropical vacation to escape the

wintertime blues? Well, with this cocktail we invite you to crank up the heat, lay out a beach towel in your living room and take a staycation. Escape to the tropics while still staying in the Christmas spirit — cranberry, sugar and orange, and a kick of tequila. A refreshing twist on the holidays.

4 ounces whole cranberries1 ounce fresh lemon juice1 ounce fresh lime juice2 ounces simple syrup (equal parts hot water and sugar, mixed)6 ounces Luna Azul silver tequila1 ounce Combier premium triple sec1 pitcher full of ice

Blend cranberries, lemon juice, lime juice and simple syrup. Pour mixture into a pitcher �lled with ice. Add tequila and triple sec. Stir well. Sugar the rims of three 10-ounce glasses and evenly distribute the cocktail between them. Garnish each glass with a lemon slice and a cranberry. Give a hearty “cheers” to your staycation travel partners and enjoy.

A healthy dash of cinnamon is the final touch on the Salted Caramel Wonderland served up by Lulu’s in East Wenatchee.

F

Foothills 21January/ February 2015

Ski seasonNCW LIFE STORY BY BRAD LANE

it’s all about ups and downs

22 Foothills January / February 2015

Stevens Pass Mountain Resort

A mountaintop view at Stevens Pass Mountain Resort features snow-covered mountains, clouds, blue skies, ski terrain and a short stretch of Highway 2.

Frank Cone photo

A pair of snowboarders air and slash in the 100Laps terrain park at Mission Ridge Ski & Board Resort.

The views from Mission Ridge give the Columbia River valley perspective.

“I began to understand that the bene�ts of living so close to the mountains went well beyond favorite ski runs and powder days.”

— Brad Lane

Foothills24 January/ February 2015

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When I first moved to Wenatchee, I was settling into a western landscape that varied greatly from my Midwest upbringings — cherry blossoms instead of corn fields,

mountain peaks instead of flat landscapes.There was a time after my arrival, before any chairlifts were open,

when I was riding around in town with a friend. We were talking about Wenatchee, and I expressed to her that the upcoming ski season would be my first. That it would be the first time in my life where ski slopes like Mission Ridge and Stevens Pass were in my backyard.

Stopped at a red light, my friend turned to me and smiled. “Your first ski season, eh? Get ready for your life to change,” she said as we accelerated through the green light.

At the time, her comment didn’t register much. With experience in backpacking, climbing, running, and even the occasional long-weekend ski trips, I was pretty sure I knew what I was getting into. And it wasn’t until my skis were sharpened and my seasons pass secured, that I began to understand the truth behind her life-changing prediction.

From Day 1, I started to realize the glory that is known as a ski season in Wenatchee, and I began to understand that the benefits of living so close to the mountains went well beyond favorite ski runs and powder days. That there was something more to it, or perhaps something less, and it can only be partially described as that primal feeling of fun.

And like most things in life, the delight in a ski season comes from the details.

Mission Ridge Ski & Board Resort photos

Foothills 25January / February 2015

A mountaintop view at Stevens Pass Mountain View features snow-covered mountains, clouds, blue skies, ski terrain and a short stretch of Highway 2. Below, family enjoys the powder and views at Mission Ridge.

The morning commuteMy ideal snow day typically

starts with a bus ride by either catching the Stevens Pass Shuttle or the SkiLink bus in Wenatchee. As I enjoy the Northwest scenery passing outside the big bay windows, I realize I made the right decision when I let someone else do the concentrating on the road.

My real morning commute doesn’t begin, however, until I’ve got my skis on and pass scanned — when I take a seat and let the bull wheel do the work. It might be the sight of the parking lot vanishing into the background, and with it the

Mission Ridge Ski & Board Resort photo

Stevens Pass Mountain Resort

daily tasks of everyday life, but every time I hop on my favorite chairlifts, a definite satisfaction overcomes me.

There’s also the anticipation — it’s the same feeling you get on a roller coaster as it click-click-clicks its way to the top; it’s the excitement of knowing that once you get o� this easy ride up, the big thrill is delivered. And it’s that moment, after gracefully unloading the chairlift, where I begin to see why I came to the mountains to play.

A view to beholdExiting the chairlift, a suddenly

refreshing look upon the mountain greets my eyes. Whether I’m standing atop the Liberator Express gazing Foothills 27January / February 2015

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A skier gets in a pow turn on a sunny day at Mission Ridge.

Foothills28 January / February 2015

toward the Wenatchee Valley, or atop Tye Mill with the brilliant paint strokes of the Cascade Wilderness before my eyes, one thing I know for sure: a good view can go a long way.

My ski buddies often have to remind me that we’re here to do more than stand at the top of each chairlift in disbelief. Between views of Mount Rainier, Mount Adams and hundreds of miles of Northwest topography, I have a hard time looking away from the amazing views. And I often wonder, is it just my

Midwest naivety that makes these views so immaculate in my eyes? And it’s not until I take the chairlift up or hike out along the ridge, do I see that no one with a heartbeat could sit una�ected surrounded by so much beauty.

The ride downNow the real fun begins.Whether it’s testing my limits in the

deep powder and tree-lined routes of The Microwave Bowl at Mission Ridge and 7th Heaven at Stevens Pass, or gliding

Top left: A cloud layer fills the valley floor as seen from Stevens Pass Mountain Resort. Bottom left: Photographic proof from Stevens Pass that skiers and snowboarders can co-exist. Right: An acrobatic ski show at Stevens Pass.


down the iconic Mimi and Easy Street groomers, my mind is taken elsewhere.

I’m transported between seeing and reacting. My brain goes into automatic overdrive, and for brief moments, everything is as it should be. From top to bottom, from long curvy tracks across the corduroy to deep turns in the powder, skiing down a mountain gives me a feeling that only the birds who fly high into the sky could understand.

It’s easy to leave parts of myself behind on my favorite runs. I’ve left my

poles, skis, right glove and ego behind on the Bomber Chutes at Mission Ridge. I lost my disdain for early winter sunsets under the acres of night skiing at Stevens Pass. And every time I reach the bottom of a run, from Skid Road to Hidden Valley, I leave behind morsels of self doubt as I bask in the snowy white revelry of personal achievement.

Après-skiAprès-ski, a culture, or a good time.

Call it what you want, but sitting down

Stevens Pass Mountain Resort photos


in the cozy confines of either Mission Ridge’s Hampton Lodge, or the Tye Creek Lodge at Stevens Pass is about as close to a picture perfect end of the day as I can get. Especially if there is a plate of freshly-cooked food in front of me, and perhaps libation of choice, as I experience the damp comfort of snow melting o� my pants and the tingling sensation of my toes coming back to life.

Every ski mountain has its own character and personality, and the most concentrated views of these unique cultures can be found in the ski lodges. And whether you feel the home-style welcome at Mission Ridge complete with a crackling fireplace, or the Seattle-infused mass of excitement and full-service co�ee shop at Stevens Pass, you can always count on keeping company with people who enjoy the same things as you.

The lodge has a way of bringing the mountain together, under one roof, and in front of a big platter of gravy soaked French fries. And every time I end my snow day surrounded by the warmth and laughter found in both lodges, I know my time has been well spent.

Golden slumbersOnce my legs are no longer attached

to my ski boots and my head hits the pillow, my body knows I’ve earned the rest. With my day on the ski mountain behind me, I never in my life have slept so hard. Never have I been so eager to go to bed, to rest my eyes, and only hope that I can wake up to do it all over again.

And perhaps it’s the better sleep I’m getting that has improved my quality of life since moving to Wenatchee. But every time I eagerly awake to rising sun and step outside to see the mountains awake themselves, I know it’s more than the heavy sleep that makes life surrounded by skiing so good.

And now every time fresh snow falls, I’ll forever be blanketed by the unforgettable awe that is a ski season.


Snowboarders ride the Liberator Express as the sun sets at Mission Ridge.

F

NCW RECREATION STORY BY GARY JASINEK PHOTOS BY MIKE BONNICKSEN

Gary Jasinek’s headlamp illuminates his tent from within as a nearly full moon ducks through the clouds.

34 Foothills January / February 2015

A few years ago, my friend Roy Draggoo and I made a commitment to periodic

discomfort.The pledge was prompted by a

discussion during which we discovered we had no idea what phase the moon was in.

Not that we couldn’t look it up. But the realization was a signal that we’d become detached from the natural world, and this was not healthy.

So we made this resolution. Once a month we would spend at least one night outside, on the ground, somewhere in the backcountry. There would be two criteria: The trailhead would be within an hour’s drive of Wenatchee, and we’d camp no more than three miles from the trailhead.

Plus, once a month meant every month, even in winter. Or maybe especially in winter, when most of us spend too much time indoors, and it’s usually dark.

The approach allows for quick-strike forays after work, and since you’re not schlepping your gear very far, you can a� ord a heavier pack with more clothing, sleeping gear and other comfort items in the winter. Plus, if the weather turns dicey or your water bottle leaks all over your down sleeping

Into the coldBoys’ night out becomes a winter camping adventure


Jasinek, left, and Roy Draggoo prepare for their late-afternoon departure from the

Mission Ridge parking lot.Top: Roy Draggoo, right, and Gary Jasinek

pick their way through the trees as they near their overnight destination.

Right: Overnight hiking in the winter requires a lot of gear.

bag, you can expeditiously bail out back to the car. It’s winter camping for weenies.

But like most resolutions, this one didn’t last forever. We missed a month or two the first year, a few more the second. Still, more than half our 20-plus overnighters to date took place in winter. And we still get out there a few nights a year, especially in the cold months.

That was the case on a Friday last March, when Roy and I were joined for an overnight by another hiking buddy, Mike Bonnicksen, whose name you may recognize from his excellent photography in this publication and in The Wenatchee World.

Our destination was a snowy meadow that encircles a small pond between Clara and Marion lakes near Mission Ridge.

We were at the trailhead o� the ski area parking lot by 4:30 p.m. In an hour, we were a thousand feet higher and a little more than a mile from the car. We were on snowshoes, which provided traction on the well-trod trail and flotation when we departed the beaten path near our destination.

Generally, even in frigid temps, the getting there is comfortably warm, because you’re working hard. The trick is to not sweat too much with the e�ort of going up with 30 or 40 pounds on your back. When you stop, that moisture will turn on you. (Tip: Don’t wear cotton.)

Once in camp, it’s about doing things that will keep the cold at bay.

First, set up tents. We stomped around in our snowshoes, tamping down the powder in tent-size platforms. Because those little wiry standard tent pegs won’t work in snow, Bonnicksen buried small nylon bags filled with powder and tied to his tent corners. I brought foot-long heavy metal pegs, and supplemented them with a 3-foot-long pine branch and my hiking sticks, plunged handle-first into the deep powder.

Shelter erection complete, we lounged awhile on an industrial-grade blue tarp Bonnicksen had brought,


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It’s hot and it’s chocolate, and it’s a welcome beverage on a cold evening.

snacked on energy bars and nuts, and enjoyed a cup of hot chocolate.

Some backpacking stoves do not work well in the cold. This night, my Jetboil sputtered at first. But following a suggestion from Bonnicksen, it made more robust flames with the propane canister submerged in an aluminum pot filled with water, which was apparently warmer than the very cold air around us. It must be a physics thing.

When the conversation and hot chocolate ran out, it was time to get horizontal in our shelters. It was 7:30.

Inside the tent, you put on all your clothes, snuggle into your sleeping bag and read with your headlamp or listen to your iPod.

And for the rest of the night, you experience two basic sensations, cold and colder. It’s colder where your tootsies wander past the limits of the inflatable sleeping pad. It’s colder where your nose protrudes from your hood (I wear a down jacket inside my down bag), and colder where your knees press against and compress the down.

But it’s not life-threatening cold. I can do this, you think, as you turn o� your lamp, find the least uncomfortable position and pretend to sleep.

Forty-seven hours later, you check your watch. It’s 9:30.

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Above: Tents set up, Jasinek, left, and Draggoo sip

hot chocolate and enjoy the scenery.

Below: Cozy in his tent, Draggoo

enjoys a good read.

Winter camping: How and where

Overnight camping is allowed on most National Forest, Department of Fish and Wildlife and state

Department of Natural Resources land. It’s up to you to know the exceptions, so if in doubt, make a call. DNR: Southeast Region o�ce, (509) 925-8510; Forest Service: Wenatchee River Ranger District, (509) 548-2250; Fish and Wildlife, (509) 754-4624. They are also good resources for information about Sno-Park, Discover or Northwest

Forest pass requirements, which can be complicated.

Examples of interesting winter short-hike overnights can be found around here in such places as Ancient Lakes near Quincy, up Mission Ridge Road, near but not within ski area boundaries; up Ingalls Creek o� Highway 97 (though �re damage has closed that trail for now); and forest roads that meet Highway 97 farther up toward Blewett Pass.

Many guides could be and have been written about staying safe outdoors in cold weather, about how to avoid avalanches and hypothermia. This article is not one of them. But at least know that it’s probably not a good idea for a snowy overnight to be your introduction to backpacking. For experienced backpackers interested in cold-weather excursions, check online at such sites as wenatcheeoutdoors.org for good advice and extensive lists of resources.

On their way home from an overnight camp near Lake Clara, Draggoo and Jasinek skirt the pond in the meadow where they camped.

It’s a water bottle, but it dispenses much-needed coffee to Jasinek after a long, mostly sleepless night.

finally it’s dawn, yes, glorious dawn. How sweet life would be if we met each day with this much glee.

We emerge blinking from our tents and issue our overnight reports. Mike slept not at all, he thought. Roy said he was toasty all night, thanks to strategically placed handwarmers that kept his toes from numbing. He slept fine, he claimed. Me? I think I woke up once, which indicated that I dozed o� one time for a minute or two.

After co�ee and a snack, we packed up our frozen tents and headed back down to the car.

Maybe this description of winter camping does not make it sound like fun. Sometimes it isn’t, but we keep going back. It’s deeply satisfying just to have made it through the night, to persevere against elements non-existent in your warm bedroom. And there have been experiences that you can’t get at home.

A stunning blood-orange sunrise out over Quincy. The Milky Way. Being awakened by the creaky calls of geese near the banks of the Columbia. The fathomless silence of the forest in a winter’s night.

These are touchstones of the natural world, like the phases of the moon. That night near Mission Ridge, it was nearly full. F

41FoothillsJanuary / February 2015

The story behind Hard Row to Hoe

Hard Row to Hoe’s Manson tasting room manager Danielle McBride, left, and co-owner Don Phelps entertain a group of visitors in November.

Kiss & tell

STORY BY RICK STEIGMEYER PHOTOS BY RON MASON


The retail space at the Manson tasting room includes a well-appointed vanity.

Don and Judy Phelps believe wine should be all about having fun.

The Manson couple own Hard Row to Hoe Vineyards. One step into their tasting rooms in Manson — and now, Leavenworth — and you know you’re in for a good time.

“People come in, they see the wallpaper, they hear the story, and they start laughing,” said Judy, leading me to a closer inspection of the vivid red French wallpaper that seems harmlessly decorative from a distance.

A close up view reveals the naughty make-up of the floral designs that may make some viewers blush as crimson as the paper’s hues.

Suddenly, the bright red 1890s parlor furniture, the draped feathers and furs, and the vintage photographs of attractive women that appoints the space around the tasting bar all makes sense. I’ve been transported to a turn of the 20th-century brothel! Bring out the dancing girls!

Sorry, no dancing girls. But Judy, Don and their sta� will be happy to regale you with a bit of Lake Chelan history that couples well with the Manson tasting room theme.

The winery takes its name from an enterprising man who in the 1930s would row miners — for a fee — between Lucerne to a brothel at Point Lovely on the upper part of Lake Chelan.

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Judy Phelps is the winemaker at Hard Row to Hoe, while husband Don Phelps is in charge of their 15-acre vineyard. In 2006, the couple opened Hard Row to Hoe Winery in Manson under the Balsamroot Winery name.

How this heel ended up in the chandelier of Hard Row’s Manson tasting rooms is probably best left to the imagination.

Judy and Don hired a researcher to come up with the tidbit of tantalizing history. They feared the name they had originally given their winery when it opened in 2006 — Balsamroot Winery, for the wildflowers that grow abundantly on the lake’s surrounding hills — was too tame.

“Nobody could remember our name. People from the west side didn’t know what a balsamroot was,” Judy said.

The bawdy theme goes beyond the Hard Row to Hoe name.

Wines are similarly labeled with memorable, fun and sexy names like Shameless Hussy Merlot, Burning Desire Estate Cabernet Franc, Seduction Red and Nauti Buoy White.

“Visitors love the story. It breaks the ice,” she said. “We have fun in the tasting room, but we’re really serious about making good wine. If the wine isn’t good, people won’t come back.”

The Phelps are serious indeed about their wines. Don has scaled down his

The winery’s Manson tasting room features elements that play to the bawdy theme.

day job as a civil engineer consultant to spend more time in the vineyard. He planted five more acres of open land in 2014, increasing vineyard to 15 acres. Red grape varieties include Cabernet Franc, Malbec and Syrah. Whites include Sauvignon Blanc, Semillon, Riesling and Gewürztraminer. New plantings of Pinot Noir and Chardonnay are still a few years away from production.

His goal is to one day produce all the winery’s grapes using sustainable vineyard methods. The winery is one of few, if not only, Salmon Safe vineyards around the lake, meaning organic farming methods are used nearly exclusively.

Almost all grapes purchased come from other Lake Chelan vineyards. The Phelps are energetic supporters of the Lake Chelan American Viticultural Area, established in 2009. Wines must be made from at least 85 percent grapes grown in the local area to use the Lake Chelan AVA name on the label.

Judy took early retirement from her job as a biostatistician for a pharmaceutical company to become Hard Row’s winemaker. She earned her winemaking certificate from the University of California at Davis in 2006.

Most of the winery’s profits have Foothills 47January / February 2015

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I know I’ve said this before, but Cab Franc is one of my favorite grape varietals. It typically has an understated elegance and doesn’t shout “Look at me” like its extroverted o�spring, Cabernet Sauvignon. So in keeping with the name of this wine and the personality of Cab Franc ... let’s just say this wine is like a slow burn, deep and smoldering. Dark florals and spices perfume the area around the glass with a come-hither invitation to explore more. With the first lick … umm sip, blueberry, fleshy plum and spice will coat your mouth. As you linger and enjoy, the chocolate and florals expose themselves. Food pairing? Who needs it? But if you must, Indian food would go with the mood. Just make sure you eat it the traditional way and share with your partner.

— Barb Robertson

UPON FURTHER REVIEW

The names given to Hard Row to Hoe wines are also suggestive.

been poured into processing equipment and barrels, Judy said. The winery pressed about 45 tons of grapes from the 2014 harvest. That’s enough to make about 3,000 cases of wine. Grape quality, she said, was exceptional.

Hard Row opened a second tasting room in November on Leavenworth’s Front Street, next to Der Sportsman. Judy said they had been thinking about opening a Leavenworth location for several years and have been waiting

for a Front Street location to become available.

“It’s downstairs in a basement, so that fits perfectly with our bordello theme,” she said with laugh.

Both Judy and Don spend lots of time in the tasting rooms with their sta� visiting with customers.

“I love interacting with people. It’s so much fun,” she said. “When we started out, I didn’t give that a thought. But that’s become our favorite part.” F


A TASTE OF NCW WINES WITH BARB ROBERTSON

Hacienda Ink 2012 Malbec, $39

The name should be a clue … this Malbec is a dark, inky opaque violet. It’s the style of wine that looks to be a meal in a glass. Chocolate and pipe tobacco wafted out of the goblet and made me reach for the warm brownies that just came out of the oven. I’m not necessarily a fan of red wine and chocolate — in fact, I think the red wine and chocolate duo serves as more of a marketing tool than anything else — but on this occasion those brownies begged for that wine. The combo didn’t disappoint the palate. It was a great match, but this wine would also be a good match for lamb, prime rib and game. It’s full bodied with tannins that are well integrated and give the mouth feel a plushness. The flavors echo the chocolate and tobacco but also have smoked meat and gingerbread notes. All in all, a great wine to cuddle up with this time of year.

Ryan Patrick 2013 Naked Chardonnay, $10

First o , this wine is tasty. Instead of being clothed in oak, its nakedness let’s all of that glorious fruit shine. Ripe apple, pear and citrus aromas invite you to take a sip or a swig. The flavors of orchard fruits are spunky, refreshing and just right. Secondly, this is an a ordable “go to” wine for just about any occasion and is readily available in this area. A convenient, flavorful, value-oriented wine. Perfect!

Nefarious 2013 Consequence, $19

This is a great porch sipper in the summer but will do equally well with many of the foods that end up at holiday parties. It’s a happy wine. The blend of 50 percent Sauvignon Blanc, 33 percent Roussanne and 17 percent Marsanne play very nicely together and give a lovely, full-bodied balance of acidity and fruity sweetness. The aromatics invite a taste as they lift up both tropical and orchard fruits to your olfactory sensors. The flavors of ripe pears, honeyed grapefruit, mango and apples zip around and keep things lively. There are only good consequences that come from drinking this wine made by the talented Ne team.

Barb RobertsonCity: WenatcheeCredentials: Earned advanced certification through London-

based Wine and Spirit Education Trust; currently working toward higher-level diploma through WSET. Earned degree

in marketing from Central Washington University. Owned The Wine Bin retail shop in Wenatchee for five years. Has worked in the Northwest wine industry more than 10 years, including distribution, sales, production and marketing. Judged the 2011, 2012, 2013 and 2014 North Central Washington Wine Awards.

There may have been a time when Quincy native Megan Couture could have described

herself as errant.Errant means to wander without

cause or reason. By her own admission, Couture spent nearly 10 years wandering about, her travels taking her around the country and through Europe.

She never really found a job she loved, she said recently.

Errant Cellars owner on track for

big things

Errant Cellars 2012 Cabernet FrancGold Medal winner in 2014 NCW Wine Awards

THE VINE STORY BY JILL FITZSIMMONS


But not anymore.The fledgling winemaker has found

her passion and is making a name for herself back home in Quincy. In August, each of her wines was awarded a medal in the North Central Washington Wine Awards.

Last month, Couture, owner of Errant Cellars, moved her operation to a building across from the Idle Hour on B Street Southeast. Friends and family gathered in late October for an open house at the new Errant Cellars tasting room, open noon to 5 p.m. Saturdays.

In one corner of the tasting room sit Couture’s five medals — a gold and four silvers — from the NCW Wine Awards. Gold medal honors were given to

Couture’s 2012 Cabernet Franc, which was made with grapes from Jones Vineyard just west of town. A judge’s comments stated Couture is “o� to a great start with this Cab Franc.”

Before the awards event, many people didn’t even know she was making wine, said Couture, who works at Blakal Packing while making wines part time.

Couture, who jumped into winemaking with a single barrel in 2011, produced 32 cases of wine in 2013. In 2014, she bottled 200 cases. She expects to bottle at least 500 cases by 2016.

With several experienced and well-known winemakers in the area, Couture has received much support from Freddy Arrendondo at Cave B Estate Winery

and her mentor, Pete Beaumont of Beaumont Cellars. Couture worked for Beaumont for three years.

She describes her winemaking style as “low intervention,” relying on good grapes from great vineyards.

The science and art of winemaking has captivated Couture, and she feels fortunate to be someone who gets to turn a passion into a career.

“It’s this fun mix of science and art,” she said of her craft. “Just the wine itself is alive and it changes on its own.”

And winemaking is hard work. It’s not all drinking and hanging out, she said.

“I don’t think you could do it if you didn’t love it,” she said. F

Megan Couture is quickly making a name for herself in the regional wine scene.

Photo by Kurtis J. Wood


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Autumn’s end and winter’s beginning blend during the fi rst snowfall of the season along the Wenatchee River in Tumwater Canyon.

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FoothillsSeptember / October 2014 55

Sample Flavors of the Region at the WenatcheeSample Flavors of the Region at the Wenatchee

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