May/June 2012

issaquahsammamish+

May / June 2012

PLus:

❉ brats. beers and bbqs

❉ vacation home investments

❉ ProfiLe: jose enciso of triPLe XXX

contents

departments

6haPPenings

Paddling, retreating,

sipping and singing

8shoPPing

Denny Croston:

Junkyard artist

extraordinaire

10

home

Decks for entertaining

lifestyles

12

food

✚ Battle of the

bratwurst

✚ Grilling oysters

20

ProfiLe

Classic cars

and burgers collide

at Triple X

22

famiLy matters

Pet Pools

24

business

✚ Career change for empty nesters

✚ To own or rent:

Homes to vacation in

✚ Public service recognition

for local volunteer

28

weLLness

Doulas: Inspiration and

empowerment in childbirth

sections

2 PubLisher’s note

5 contributors

i s s a q u a h s a m m a m i s h . c o m your community lifestyle magazine May / June 2012

feature

16eXPLoring the

issaquah aLPs

A wall of

mountains in

our backyard

on the cover:

Photo by Jerry Klein /

jkleinartphotography.com

16

20

26

22

12

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a note from the publisher❉

Spring is a reminder of the cycle of renewal. It’s apparent in the blossoming of the trees and flowers as we rekindle our relationship with our yards and outdoor activities. It’s a season of believing that all things are possible. It’s even a time when the old becomes new again.

This is especially true in this edition. The shopping section features works by local artist Denny Croston and highlights his creations made from discarded metal objects. What was once junk is now treasured art. First-time writer Lindsey Bull describes how the historic profession of doula, in which women help during childbirth, is coming back in a new way. The main story is on the oldest feature in the area, the Issaquah Alps, and how they are constantly being used in new ways, providing enjoyment for walkers, riders and those who want to soar above them.We also profile a local couple, Rick and Laurie Shorett, who made the decision to change their lifestyle by leaving their professions and relocating to Cashmere to restart their lives as innkeepers. Renewal even extends to the more mundane objects around us, as we show what can be done to renew an old deck to maintain its functionality and keep up with its changing uses.

Yes, renewal, reuse and repurposing of life is going on all around us. Stop, smile and take it in. After all, it is spring, and the world is fresh and new once again. ❖

t h e r e a s o n o f r e n e wa L

❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉

❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉

visit IssaquahSammamish.com to make sure you keep receiving Issaquah+Sammamish for FREE by visiting our website and completing the subscription form.

issaquahsammamish+

P u b l i s h e r s

Fred & Mardi Nystrom [email protected]

b u s i N e s s d e v e l o P M e N t

Pam thorsen, [email protected]

d e s i g N + P r o d u c t i o N

connie bigelow

P r o o F r e a d e r

Miriam bulmer

issaquah+sammamish is a publication of Kellstrom

Publishing, llc. ©2012 - all rights reserved. No part of this magazine

can be reproduced without the written permission of the

Publisher.

if you would like to change the name of the recipient or the

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office: 425.392.0451

Kellstrom Publishing sets high standards to ensure forestry is practiced in an environmentally responsible, socially beneficial and economically viable manner.

this copy of issaquah+sammamish was printed by Journal graphics in hayden, idaho on paper from well-managed forests which meets ePa guidelines that recommend use of recovered fibers for coated papers. inks used contain a blend of soy base. our printer meets or exceeds a l l federa l resource conservation recovery act (rcra) standards and is a certified member of both the Forest s t ewa r d s h ip c o u nc i l ( F s c ) a nd t he sustainable Forestry initiative (sFi). When you are done with this piece please pass it on to a friend, or recycle it. We can all have a better world if we choose it together.

vo l 4 / i s s u e 3


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HEALTHY SUMMERBRIGHTERFUTUREY Summer ProgramsCOAL CREEK, SAMMAMISH FAMILY & SNOQUALMIE VALLEY YMCAS

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contributors ❉

Lindsey buLL is a Sammamish native who recently graduated with her Masters Degree in Women’s Health from Suffolk University. She is in the process of finishing up her Doula certification through DONA International.

jay KiPP is a Broker with Ewing and Clark who, in partnership with Christine Kipp, specializes in representing quality Issaquah and Sammamish properties.

diane Laucius holds a TV and Radio Journalism degree from the University of Washington. A Sammamish resident since 1995, she lives with her husband and two teenage children.

denise stringfeLLow

is a professional dog trainer and owner of award-winning Riverdog Canine Coaching in Issaquah.

reisha hoLton, a Sammamish resident since 1984, teaches writing skills and loves to write about outdoor adventures.

In addition to Cascade Valley Inn, Laurie shorett owns Shorett Communications, an employee communications consulting firm. She is also the 2012 Cashmere Chamber of Commerce President.

jeff sKierKa is the owner and designer of Reflections Landscaping located in Sammamish.

PauL w. fraser was educated in England (UK) and is an experienced Writer/Editor. He has seen his work published in some of the most well known publications in the world.

Need Balance?If you are just starting on an exercise program or you want to take your training to the max …Metabolic Testing can help get you there.

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At Balance Physical Therapy, all of our therapists are trained medical professionals who combine hands on therapy with movement, exercise and education to help you reach your goals.

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Save the Date! Thursday July 26th, 5:30-8:30

Bigger than ever! Enjoy Issaquah Restauranteurs, Chocolate Tasting and

Wine Sampling at the Swiss Chalet and garden of Boehm’s Candies.

Live Music, Al Fresco Dining, Washington Wines and Chocolate Factory Tours—

All included for only $40/person

Get more info soon at www.IssaquahChamber.com


❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉

haPPen i ngs celebrations, causes, and community

siPfestFri., May 18, 6:30–9:30 p.m.Encompass presents this annual food and fine wine event at Pickering Barn. The funds raised are used to benefit the organiza-tion’s mission to nurture children, enrich families and inspire community. For information, see encompassnw.org or call 415.888.2777.

issaquah singers Sat., June 2, 7:30 p.m.Set aside time for the Issaquah Singers’ annual free family and friends concert taking place at

Sammamish Presbyterian Church. The concert, “The Time of Your Life,” features songs about time and the ways we measure its passing. For more information, visit issaquahsingers.com

renew you retreatMay 31–June 3 (in Southern California) Renew You Retreats are a way to rejuvenate the mind, body and spirit. This is an opportunity to detox from technology, never-ending to-do lists and unhealthy habits to create balance and harmony in your life. Personal trainer and

nutrition expert Katie Wygant (owner and lead trainer of Sound Body Fitness in Issaquah) and executive life and business coach Amy Yamada are hosting a destination Renew You Retreat for women, at The Villa at PGA West in La Quinta, Calif. Find out more at renewyouretreats.com

northwest PaddLing festivaLSat., May 12, 9 a.m.–5 p.m.This one-day event at scenic Lake Sammamish State Park offers kayak and stand-up paddle board enthusiasts the

opportunity to get out on the water. Activities include kayaking and paddle boarding and there’s plenty of entertain-ment on hand for those who prefer to stay dry. For more information, see northwestpaddling-festival.com

Left to right: the very

popular siPfest at

Pickering barn. amy

yamada and Kate

wygant getting ready to

host retreat for women.

Paddle boarding festival

on Lake sammamish.

SUSAN H. LAWRENCE

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Register: www.IssaquahChamber.com or call 425.392.7024

Welcoming businesses from Issaquah, Sammamish, Mercer Island, Snoqualmie Valley, Newcastle and

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Media Sponsor:

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School year calendar, with activities and events of the Issaquah School District, showcasing student artwork each month. District families (approximately 15,000) will receive this printed calendar in August.

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KellstromP U B L I S H I N G

plus

❉ surviving the next snowstorm

❉ what is behind the murals?

❉ how to raise chickens

2012:refreshing ideas

to start our year

special

event insert

education

❉ expo ❉

issaquah

sammamish+Jan / Feb 2012

surviving the next snowstorm

what is behind the murals?

how to raise chickens

refreshing ideas

special

event insert

education❉

sammamishsammamishissaquahsammamish+

❉ education expo rescheduled ❉ rooftop gardens ❉ adding to your bottom line ❉ medical robotics ❉ a tequila primer

March / April 2012

stay local to eat and drink Plus chef Profiles

taste our town!

i s s aq ua h s a m m a m i s h . co m m ay/j u n e 2 01 2 9

DesignOutdo tchensStoneworkPaversR Walls

LightingDecksFir FeaturesP ivewaysPruning

425-891-0747Bathroomstchens

Fireplac keoversDecksRo res

Outdo tchensGener ContractingD Services

425-891-0747

REFLECTIONS

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BEFORE

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BEFORE

completely redesigning and remodeling my last home. They have always been outstanding on everything they do.”

enjoyed working with them and continue to get compliments and inquires about our home’s transformation!”

We are with you every step of the way. We’ll manage the project for you from ordering through delivery and installation.

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• Furniture & Space Planning• Custom drapery• Accent Lighting• Fabrics• Custom Bedding• Blinds & Shades• Wallpaper & Paint• Flooring & Rugs• Art, Accessories• Sustainable Products Ti� any Greene, cid

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(next to Wells Fargo Bank)

www.IssaquahSewAndVac.com 425-392-9868

Issaquah Sewing & Vacuum


Miele Olympus

$299 Regularly $299

Limited Supply Available!


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8 i s s aq ua h s a m m a m i s h . co m

shopping

1 Totem, $2,600

2 Mushroom, $90; Turtle, $150

3 Flower, $45; Dragonfly, $35

4 Prehistoric bird, $250

5 Birdbath, $230

6 Horseshoe flowers, $200

Upcycled Sculptures In this era of going green, recycling has become the norm for most people. Upcycling is the art of taking items bound for the junkyard and upgrading them into something of use and value. A member of an Issaquah pioneer family, Denny Croston creates art from what others toss out. He creates yard art from almost anything metal. Nothing is too big or small to be soldered and welded into his master-pieces. Find Croston’s creations at artEast and the Art Walks in Issaquah this summer or call for a private showing to commission an original upcycled sculpture.

Denny Croston, 425.392.0247; dennysyardart.comartEast/UP Front Gallery, 95 Front St. N., Issaquah; 425.996.8553; arteast.org

from this

to this

1

2

3

4

“I have the most fun when showing my creations to people, looking at the smiles and facial expressions of wonder and amazement as they discover my various reuses of discarded items in a totally delightful new way.” —Denny Croston

5

6

mic

ha

el

jo

hn

so

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❉


n the Northwest, many homes feature a wooden deck. Decks provide an option for outdoor enter-taining when the yard is too wet for use, which means they are in year-round use.

There are two things you can count on with a deck. One is that you will need to replace the surface material every 15 to 20 years if it is made of cedar, the most commonly used material. The second, and less obvious, issue is that the way you use your deck is likely to change over time. In my case, when we had parties with other younger couples, we would stand and talk for hours. 30 years later, these same friends are all looking for places to sit while we carry on conversations.

If it’s time to replace or upgrade your deck, you need to decide how to modify your deck to fit your current lifestyle and what materials are best to use when replacing the old surface material.

We love to entertain on our back-yard deck, but after 30 years we realized we needed to make some structural changes to reflect our current uses and entertaining patterns. We often host 10 to 40

people on the deck, and we needed more built-in seating and comfort-able spots for setting down food and drinks. The access to the lawn had become a bottleneck with only one set of stairs, which were steep and narrow. Evening entertaining highlighted another concern: a lack of lighting to outline the bottom of the stairs.

We knew from the start that this would be a do-it-ourselves project. Once we decided on the changes in stair access and seating we wanted to incorporate, the hard work began with the removal of the existing surface material. Our decking had been nailed to the framing, and it took as many hours to pull each of those nails and remove the surface as it did to lay the new surface.

Once the surface material was removed, we inspected the framing to make sure that it was securely fastened to the house, that there was no rot in the framing and that the supports had not sunk into the ground, leaving an out-of-level surface. This also turned out to be an ideal time to pressure-wash all of the wood and to coat the top edges of the framing with moisture protection.

e nte rtaining outdoors

iDecks with your lifestyle in mind

home

buiLding benches

striPPing oLd materiaL

surface oPtions

Most decks in the Northwest were originally surfaced with cedar. It is a long-lasting wood, and when well cared for can last up to 20 years, as ours had. It was also responsible for some serious sticker shock. Decking material ranges from the newer composite materials at $2.25 per

linear foot to traditional clear (no knots) cedar at $1.69 per linear foot. Luckily, a friend suggested that we look at five-quarter (5/4 x 4-inch) tight-knot cedar at BMC West. This cedar is nominally 1 inch thick and 3.5 inches wide, with small (tight) knots in the wood. It was priced well below any of the other options, at 45 cents per linear foot.

The five-quarter cedar needed to be stained to bring out the beauty of the wood and add moisture protection. For this we went to Daly’s in Bellevue for their trans-oxide deck stain designed for cedar and redwood. With new wood, before you secure it to the framing, stain all four sides so that the wood repels moisture from each direction. If you stain only the top side, the wood absorbs moisture unevenly and will tend to cup and warp.

Once we laid down the surface, it was time to concentrate on widening the existing stairs from 4 feet to 9 feet and adding more steps to make the drop from the deck to the ground more gradual. We added a second set of stairs halfway along the 75-foot length of the deck. We also built an additional 17 feet of bench seating to allow guests to sit; at nearly 20 inches

wide, the bench also easily and securely accommodates their dinner plates and glasses.

Within 24 hours of its completion, we held the first party on the new deck. The stairs, the seating and the look and feel of the tight-knot cedar were all a hit with our guests. New solar lights at the bottom of the stairs added subtle visibility for guests as the evening darkened. Throughout the winter, the lighter color of the new deck reflected a warm light into the house—an unexpected year-round benefit.

Now the deck will fit our entertain-ment needs for another 20 years. ❖

before

after!

square feet to linear feet

To help figure out the surface material you wil l need and its approximate price, you will need to convert the square footage of your deck to the number of linear feet of decking you will need to buy from the lumber yard. A quick rule of thumb is to multiply the square footage by the width of the deck-ing material. In our case, the deck measured 1,000 square feet and the material was 3.5 inches wide, so we required 3,500 linear feet of decking. Using composite mate-rial the deck surface would have cost $8,925. Using clear cedar it would have been $5,915. Using 5/4 x 4-inch tight-knot cedar, the deck surface cost just $1,575.

Laying new boards

❉

1 2 i s s aq ua h s a m m a m i s h . co m m ay/j u n e 2 01 2 i s s aq ua h s a m m a m i s h . co m m ay/j u n e 2 01 2 13

I needed the finesse of a veteran chef coupled with the stamina of a Wisconsin logger.

Bill Sullivan of Fisher Meats in downtown Issaquah explained: “Primarily made of pork and mixed with salt, pepper and a little garlic, bratwursts are simple sausages.” But that’s where the simple ends and the confusion begins. In German, brat means “fry” and wurst means “sausage,” but no matter who you ask, you don’t fry a brat. “Here’s what I do,” Sullivan began, explaining the nuances of the caramelized balsamic vinegar glaze he creates for the onions that top his stewed brats. “I use a lager or ale such as Rogue’s Chipotle Ale

ne cold Sunday afternoon a few

months ago, while the nation was mired in the pastime called March Madness,

I sidled up to my charcoal grill and

my gas range and engaged in another type of sport: the battle of the bratwurst. In the world of brats (pronounced brahtz), the Big Dance involves just two partners: German sausage and beer. But as with the teams marching toward the Final Four, my battle would require more than a hunger for victory.

or Emerald City’s Dottie Seattle Amber lager and stew the brats 10 to 15 minutes so the beer can seep into the hog casing.” My mouth was watering even before he told me to roll the stewed sausages on a gas grill a few minutes just to seal in the flavor.

It could have been game over, bring out the potato salad and sauerkraut, and call it a day, but something kept my stomach growling. “Y’all know anything about bratwursts cooked in beer,” I asked two dads on the sidelines with me during our daugh-ters’ volleyball tournament.

It turned out they did.Al Jasman was born in North Fond

du Lac, Wisconsin, halfway between Green Bay and Milwaukee, population

4,000. He has lived in Issaquah for 25 years, and for most of that time he’s hosted a Rose Bowl party for 50-plus people, lording over his charcoal grill and preparing brats his own special way. “It varies almost per household back home,” he started. “And some-

a taLe of t wo tastes

o

Brats, craft-beers and barbecues By Reisha Holton

brats simmer

in craft beer

and onions

food

times there’s division inside the household. Like being a Jets or a Giants fan—even my sister Bonnie and I don’t make them the same way!” Jasman’s way is almost unheard of outside North Fond du Lac. “I like the charcoal taste. They taste so much better,” he taunts, telling me to grill the fresh brats first, over charcoal briquettes, and then simmer them in a solution of beer and sliced onions until they’re ready to be served.

“I put a hole [in the brats] from end to end with a skewer,” scoffed Craig Hinchcliff as he talked about mari-nating his brats in a dark, stout beer. “I like to taste the beer,” he said, jabbing at Jasman’s charcoal comment. After soaking the brats overnight or just simmering them in beer, he discards the beer and sautés the brats with onions before giving them a turn on the gas grill.

In the order of the grill, the stakes are high and consistency is king. “If you get it wrong, people complain,” Hinchcliff warned. “You can’t leave it to chance,” Jasman added. “Never let them count the brats before cooking. You’ll need to test at least three brats before you are ready to serve them.” Both men laughed

and agreed that sampling is the best part of the ritual.

The rest of the ritual takes place inside the house, in the kitchen. Traditional sides for the brat meal include German-style potato salad, potato chips and/or sauerkraut. Some people fuss over how to hold the hot brat. “A hoagie roll or a piece of sourdough bread will do,” Jasman told me, settling the issue. “It’s about the brat. Let it be about the brat.” ❖

ISSAQUAH HIGHLANDS 425.369.1181

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Sunday May 13thBrunch 10am–2pmDinner 4pm–10pm

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Every 1st & 3rd Sat 6:30 – 9:30pm

Calendar/Line upApril 21

Mike StaffordCollaborative Works Jazz Group

May 5Stefan Paul George

GuitaristMay 19

Mike StaffordCollaborative Works Jazz Group

June 2Stefan Paul George

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Live Music

❉


16th Annual

Fri–Sat, June 9–10, 2012Lake Sammamish State Park, Issaquah www.tastinracin.com/raceinfo.shtml

For advertising and sponsorship information, contact:

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425.391.6838 • www.tuttabella.com715 NW Gilman Blvd, Issaquah

Happy hour 3–6 daily • Take Out 11am –10pm

sh ucK and g riLL

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Oysters and the grill: perfect summertime companions By Diane Lucius

hot off thegrill andready to enjoy

food

14 i s s aq ua h + s a m m a m i s h m ay/j u n e 2 01 2

ummer is grilling season in the Northwest. To be honest, most residents consider any dry day warmer than 55 degrees a perfect day to dust off the grill and throw steaks, chops, chicken or oysters on the fire. Oysters, with their buttery, soft texture and briny taste, are paired perfectly with the smoky flavor imparted by the grill. r

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Jeffery Hayes of Freshy’s Seafood in downtown Issaquah (located inside Fischer Meats) says 2012 is the perfect year for oysters. “The colder the year, the better the oysters. This year is perfect. Oysters are the silver lining behind that gray cloud cover,” he says. “Here, our oysters are a different species, making them really good all summer long.”

Washington is the largest producer of oysters in the country. Western Washington’s inlets and river deltas provide plenty of oyster habitat. Hayes notes that Puget Sound boasts at least 30 distinct oyster flavor profiles, all from the same kind of oysters. “Hood Canal Quilcenes will taste different than their cousin, the Hama Hama, because Quilcene’s are seeded at the mouth of a river. They taste less salty because the water they are raised in is half salt and half fresh,” he explains.

As for grilling, Hayes is quick to pick his favorites. Known for their metallic, sweet, briny flavor reminis-cent of cucumber, Snow Creek or

Pacific Beach oysters are a great choice when you are ready to fire up the grill. And you might be sur-prised to learn that oysters are actually very affordable, according to Hayes. “I recommend four oysters per person. With the price per dozen from $8 to $16, that makes oysters a pretty affordable luxury,” he states.

Grilling oysters is not exactly new. Perhaps you have enjoyed smoke-infused oysters still steaming after roasting them clam bake-style on the beach, right at the edge of the sound. Whatever your oyster experience, this is the time of year to clear your calendar, call your friends and plan a party around the grill, with the elegant oyster as star of the show!

freshy’s griLLed oysters

Pop oyster shell open without removing the entire shell. Place on grill for 4 minutes to allow the oyster to steam in its own shell. Spoon a teaspoon or two of mignon-ette sauce right into the shell with the grilled oyster.

Hayes recommends pairing the oysters with grilled peaches. Simply halve peaches, remove the pit and grill for 1 to 2 minutes. For the perfect beverage complement, Champagne, dry white wine, Pilsner or light lager beers are best.

mignonette sauce

2/3 cup red wine vinegar, champagne vinegar or mirin (rice wine, for an Asian twist)3 tablespoons minced shallots1 tablespoon coarsely ground pepper

Mix the vinegar, shallots and pepper in a small bowl. Stir and serve. ❖

❉

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equestrian access provided in the alps

e x p lo r i n g t h e

i s saq ua h a l p s

getting to know the wall of mountains in our backyard by paul w. fraser

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hether you seek adventure or the peaceful soli-tude of nature’s best, the Issaquah Alps will not disappoint. In the midst of towering evergreens and lush hill-sides, it is difficult not to be inspired. Indeed, noted nature writer Harvey Manning was so taken with the land-scape that he chose to live on a wooded lot on Cougar Mountain, in a home he called his “200-meter hut” after its elevation. In fact, it was Manning who, in 1976, gave the mountains their lofty title, elevating them from foothills to alps.

In 1979, Manning was integral in founding the Issaquah Alps Trails Club, which frequently conducts guided hikes throughout the area. According to the organization’s official website (issaquahalps.org), the mission of the club is to “act as custodian of the trails and the lush, open, tree-covered mountaintops known as the Issaquah Alps.” Manning was adamant during his lifetime that the trails and moun-tains be protected and preserved—a cause the club takes very seriously.

Hike midway up to Rattlesnake Ledge

and it’s easy to see why. The views are spectacular and the serenity most wel-come. The trails seem untarnished by the heavy usage, and one begins to take ownership of the landscape engulf-ing them. It’s a peaceful journey.

However, serenity and breathtaking views aren’t all that the Issaquah Alps have to offer. For more adventurous types, there’s a plethora of activities in which to participate. Here are a couple of our favorites:

equestrian traiLs on cougar mountain:

Cougar Mountain is the place to saddle up and see the Alps. Located at the base of the mountain is a wonderful stable where equine-inclined adven-turers can mount their horses. For the rest of us, there are guided trails to enjoy as one walks or trots through the glorious Douglas firs. There are even camps for the kids. See cougarmoun-tainstables.com to get started.

fossiL hunting on tiger mountain:

Get your hands dirty as you explore the rich history of the Alps. Dating back some 45 million years, the many fossil sites on Tiger Mountain can be a great adventure for kids and, well, big-ger kids. Discover what creatures inhabited the site when it was under-water, and who knows what else you might find. For a detailed list of the fossil sites on Tiger Mountain visitfossil-sites.com and click on Washington.

The fact that all of this is situated just 20 minutes from downtown Seattle, and right in our own backyard, makes this alpine wilderness unusual. It is so close to the bustle of suburbia, yet so very removed from it. But that doesn’t mean the landscape lacks history.

Buried deep within the mountain-sides and cascading into deep ravines is a legacy of honest toil and pioneer thinking. It was only in 1970, through a great deal of campaigning, petition-ing, coercing and harassing, that the Issaquah Alps Trails Club was able to convince the local government that the land should be protected and pre-served. Prior to this time some 150 tons of coal was removed from the area. Coal mining here began early in the 19th century in what was then known as the Newport Hills. Logging also began around this time. There was even a period when ridgetops in the area were flattened to open up the views. Many local residents owe their breathtaking vistas to the work of these stalwart colonizers.

This “sculpting” is also the reason many trails offer stunning panoramas of valleys and lakes that can be enjoyed without significant exertion. The pathways and thoroughfares etched into the mountain-sides during this period are also the basis for trails that require a more ‘strenuous approach. But no matter what your fit-ness level, the Issaquah Alps will truly take you away from the world. ❖

A considerable distance away from the world-renowned summits of the European Alps, the comparatively shy peaks of Cougar, Squak, Tiger, Taylor and Rattlesnake mountains are not to be underestimated. These Cascade foothills, affectionately and officially known as the Issaquah Alps, are rich with opportunity.

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photo: the hike to Poo

Poo Point provides

territorial views. trails

are inviting to all ages.

the alps harbor many

scenic waterfalls

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Learn more about our amazing opportunities in the arts, no-cut athletics, International Baccalaureate Programme,

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his is a story about the establishment, decline and resurrection of the Triple XXX Root Beer Drive-in on Gilman Boulevard and the rather unconventional man and his family who brought renewal to a business and financial commit-

ment to the entire community.Entering the Triple XXX immedi-

ately immerses you in the sights and sounds of another era. The interior walls, ceilings and most every available space in the front of the house are a collage of relics from the 1950s and ’60s. Hood ornaments are next to toy cars, which are adjacent to

a faded photo of a prized lowered and raked 1956 Chevy. The prodigious number of treasures works as a catalyst to bring back special memo-ries for adults and a sense of wonder to children. Adults find themselves repeating “I remember that” through-out their meal of classic large burgers,

giant hot dogs and too-tall glasses of root beer.

Nevertheless, it is the back of the house that makes the Triple XXX such an interesting place. Here you will find José Enciso and his extended family working diligently every day, running the restaurant while also finding

their own special way to give back to the community. Enciso is easy to spot; he has a big smile on his face and wears a name tag that says “Dishwasher.”

Born in Mexico in 1946, Enciso came to America at the age of 2. His father was living in Texas and cooking for politicians, who helped to get José and his six siblings across the border.

Enciso’s early years were spent in Corpus Christi, where he balanced school with various jobs. Because of this, he graduated from high school at the age of 22, when he “looked like one of the teachers.”

After working in Texas for several decades, Enciso moved his family to

the Seattle area and entered the restaurant business, working at La Costa and Azteca. In 1998, he was approached about purchasing the Triple XXX, which was barely surviving. On a night out with his wife, Irma, they dined at the drive-in, but to say that either of them was impressed is an overstatement.

In spite of the state of the Issaquah landmark, however, Enciso was able to visualize an opportunity that others

(including his wife) could not see. He had a long-standing love of cars, which started with his first car, a “1963 black with red interior, four-on-the-floor Impala,” and felt combining car shows with the drive-in would be a great marriage. Working through a local Issaquah bank and the existing owners, he was able to negotiate the purchase of the business. After securing this opportunity, he took his wife back to the drive-in. During their meal he announced they were now the proud owners of Triple XXX. “She was very silent on the way home—and for a while after that as well!” he fondly remembers.

Since Enciso purchased the Triple

t tr iPLe X X X root be e r

Where rock and roll, burgers and family dedication come together By Jeff Skierka

profile

XXX 13 years ago, his vision has resulted in a complete turnaround of the once failing restaurant. Soon after opening, he began to bring in car shows, starting with three the first year. Currently the annual calendar lists 42, more than any other single location in the country. The Triple XXX has been featured in a CNN special about the top ’50s-style diners in America, annually sells more root beer than any other restaurant in the nation and will be included in Chevy’s 100th-anniversary celebration.

When recalling his business success, Enciso humbly states, “I accidentally made a good choice!” Enhancing his business through car shows go well beyond his own financial gain. He requires that every car show work with a non-profit organization, with all the proceeds going to charity. In the last 10 years, this arrangement has resulted in the donation of more than $150,000 to Life Enhancement Options, which helps the mentally disabled, among many other organizations.

Enciso has also received personal recognition of his contributions. In 2011, the city of Issaquah inducted him into the Issaquah Hall of Fame and he received the King County Executive’s Small Business Award. During the annual Community Awards luncheon the Issaquah Chamber of Commerce also selected him as the Business Person of the Year.

Away from the business, Enciso loves spending time with his wife, their seven children and their 33 grandchildren, many who have worked or are working right beside him. ❖

For more information on XXX history, see issaquahsammamish.com

❉

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neighborlySeveral times a year the neighbors of Issaquah Highlands gather to celebrate their community and each other. The Highlands is a community where diversity of age, background and interests are honored. Where people can live, work and play.

Lee Huston and grandson, Huston Warrick, enjoying Highlands Day

with their neighbors.www.issaquahhighlands.com

Issaquah Highlands welcomes Pure 8 Hot Yoga, at Starpoint. Offering walk-in classes to all levels of yogis seven days per week.

E.nopi of Sammamish | Binita Mehta | 425-890-0896 | [email protected] 228th Ave. SE Unit-E Sammamish, WA 98075 (Next to Pine Lake Plaza)

“EyE-LEvEL” PhiLoSoPhy BASic ThiNkiNg ANd criTicAL ThiNkiNg

FUN iNdividUALizEd coNFidENcE diSciPLiNE

SammamiSh

wimming is one of the best and most popular kinds of exercise that people can do. According to the Center for Disease Control and Prevention, people enjoy water-based exercise more than exercising on land, and the aerobic benefits of swimming can decrease the risk of heart problems and diabetes, not to mention the prema-ture arrival of the Grim Reaper. And what’s good for people can also

benefit our canine friends.That said, a good swim may not be

perceived as a wonderful pastime by all dogs. Water is highly appreciated by Labradors and spaniels, yet less so by, say, Dobermans and Bichons.

Enter K9 Aquatics, a warm-water canine swim spa in Sammamish. K9 Aquatics features a custom-built 8-by-20-foot stainless steel swim spa designed specifically for dogs and their people. The groundwork for K9 Aquatics began in 2003, when Sandy Fisher’s bulldog, Brodie, tore the cranial cruciate ligament (CCL) in his knee. On the advice of others, Fisher sought out a warm-water pool to help Brodie recover from surgery. She found Cindy Horsfall of La Paw Spa. Horsfall, a pioneer of warm-water therapy for dogs in the U.S., became a close friend and mentor. After several

years, she encouraged Fisher to build and open her own pool, and K9 Aquatics opened in 2007.

The spa is enclosed in a glass building and can be heated when the weather outside is not ideal (fair-weather exercisers, this is for you). It also has retractable roof panels that are opened when the weather turns nice.

The pool has an adjustable swim current, just like a lap pool, and the water is tested and clean, and heated to 91 degrees (an ideal temperature to warm up those aching muscles). That means dogs can swim a long way and owners won’t have to hop a ferry to retrieve them.

Both self-swim and assisted-swim sessions are available. The self-swim feature is for owners with healthy dogs who want to enjoy a warm swim with their pets. Assisted-swim

s

Pet PooL s Water fitness and fun for your pet By Denise Stringfellow

family matters

sessions are for owners who don’t want to swim but want their dog to swim, and for dogs that are recover-ing from injury or have a current health problem. Swim sessions can be from 30 to 60 minutes long and are completely private.

K9 Aquatics is also an excellent choice for puppy owners. Owners can teach their new puppy to swim in a controlled environment and have a bonding experience with their pup at the same time. In addition, learning to swim can be a very positive experience that goes a long way to getting puppies to grow into mature and self- confident adult dogs.

Visit the K9 Aquatics website atk9aquatics.com. You can also contact Sandy Fisher at k9aquatics.com or at 425.785.4881. ❖k

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- José Enciso, Owner, Triple XXX Rootbeer

“Our success relies heavily on our banking needs for replacing equipment, furniture, etc. AmericanWest Bank has always been there when we need them. Thank you, them. Thank you, AmericanWest Bank!”

We’re banking on the businesses.

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Workshops on May 7, May 14, May 21 and June 7, 2012

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ISSAQUAH INSURANCE AGENCY since 1977

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what we enjoyed doing together. We love traveling, meeting people, entertaining, hospitality, cooking and working with our hands. These interests seemed to match up with running a bed-and-breakfast.

B&Bs have always been our pre-ferred places to stay when traveling, so we began our research by joining a B&B association, reading books on innkeeping and interviewing B&B owners. Our study showed that we would need to have at least eight rooms in order for the B&B to be our sole source of income. We knew we didn’t want to take on something that large; three or four rooms seemed more manageable, and we planned on each of us having a part-time job to supplement our income along with running the B&B.

fter living in Issaquah for 24 years, we found ourselves approaching a new phase in life: “empty nesters.” We had enjoyed our separate careers, Rick in real estate development and me in communications and marketing. We realized we were ready to do some-thing new and fresh with the next phase of our lives.

Once we decided we were ready for a lifestyle change, we thought about

We took several road trips to scout out possible locations. Criteria included good weather, three or four distinct seasons and activities, proximity to the Seattle area and a town we would enjoy being a part of. We found this in the Wenatchee Valley and spent a year with a local real estate agent combing the area for just the right spot for our B&B. At long last, we found and bought a property at the west end of the Cashmere Valley.

During our B&B stays we’d taken notes of what we did and didn’t like. These notes were very helpful when it came time to design our own B&B. Many people buy an older home and convert it to a B&B, but designing and building it gave us the luxury of creating just the right casual ele-gance we were after. We worked with a Wenatchee architect to design a space guests would enjoy, with plenty of room for us as well.

In order to confirm that we were not crazy, as some feared, we attended a workshop in Colorado that we fondly called B&B boot camp prior to making our final decisions.

We designed and decorated guest

L au nching a second care e r

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Cashmere Valley innkeepers By Laurie Shorett

business

rich and Laurie shorett in front of their new inn and home

spaces to be cozy and comfortable, with stunning views of the Cashmere Valley below. The large wood-burning fireplace in the great room attracts guests each morning for a gourmet breakfast featuring local coffee, meats and produce.

The four guest suites, named after different pear varieties, invite relaxation and renewal. We have had a variety of guests, including locals celebrating a special occasion and couples from the west side of the state looking for better weather and a place to recharge.

Business has picked up as word has gotten out, and our marketing efforts have paid off. We have a website, cascadevalleyinn.com, and we are members of several cham-bers of commerce. Typically a B&B starts seeing a profit after a couple of years, as there are a lot of start-up business costs. We have a definite advantage in that a percentage of our overall expenses—utilities, supplies, landscaping, etc.—can be written off as business expenses.

People ask us, “Now that you are actually running your B&B, is it what you expected?” We think it’s actually better! We love it when guests tell us, “You have thought of every detail!” As with any business, there’s a lot of behind-the-scenes work: menu planning, cleaning, doing lots of laundry and meeting guests’ needs, from dietary issues to restaurant recommendations. We wear lots of hats—cook, concierge, cleaner, marketer, bookkeeper, handyman, waiter and host.

Since our opening in October 2009 we have hosted wonderful guests who have thoroughly enjoyed their stay in the Cashmere Valley and have personally been delighted by Wenatchee Valley hospitality. We love living in a small town; we’ve gotten involved in the community (I’m now on the Cashmere chamber board) and have made wonderful new friends. The pace is much slower, people are so caring and there’s no traffic! ❖

❉


ere in the great Northwest there is no shortage of opportunities to enjoy the great outdoors. From beachfront cottages to San Juan estates to the ski slopes, our region offers more variety than most for a perfect outdoor getaway. And the good news coming out of our recent real estate slowdown is that a multitude of really great properties are out there for smart investors to take advantage of.

The country is seeing a resurgence in vacation property, whether it is used primarily by the owner or rented out on a regular basis. Florida, Arizona and California are leading the way, as prices have dropped drastically in some of the most beautiful and time-tested vacation spots, making this a true buyer’s market. As with most things real estate related, the Pacific Northwest market follows California’s trend. Some great bargains are hitting the market and just waiting for astute buyers.

East of Issaquah, Suncadia offers both vacant lots and custom-built homes at fantastic values. The community is known for its winter

sports, great golf and fine dining. Farther east, in Wenatchee and Walla Walla, classy condominiums and townhomes make a long weekend in wine country the perfect getaway. Designed as an authentic beach village, the relatively new community of Seabrook, just north of Ocean Shores to the west, offers a classic Pacific Ocean experience. And the San Juan Islands remain one of the most highly sought after vacation destinations.

Financing for vacation homes is available, as well as on-site manage-ment and opportunities to rent out

one’s property via outlets such as Vacation Rentals By Owner. Many vacation properties are owned by private corporations or partnerships and serve as corporate retreat venues. Internal Revenue Service rules apply to owning a vacation home, but even that can have a positive effect on the bottom line when use, expense and maintenance are taken into account.

It is always a great time to enjoy the outdoors, but now seems to be an especially opportune time to investigate great vacation home ownership options in your favorite Northwest location. ❖

wate r , wine or mou ntains

HWhat’s your choice for a vacation home? By Jay Kipp

real estate

nitiated in 1972, to create a Nobel Prize for public service, the annual Jefferson Awards are presented first at the state level, and the winner for each state then is honored at a national ceremony in Washington, D.C. Seattle City Club receives anonymous nominations for the award, and screens them to distill the list to just five “unsung heroes” who inspire volunteerism in local communities. Of those five, one is selected to represent the community at the national level.

One of the five 2012 Washington State Jefferson Award winners is local resident and personal injury attorney Richard H. Adler, president of Adler Giersch law firm. He was nominated for his work representing those with traumatic brain injuries (TBI) and their caregivers, and extending that work into shaping game-changing legislation to provide needed services and prevent avoidable brain injuries. Many of his clients and their families struggled to get the care and services they needed, so Adler went from courtroom attorney to president of the Brain Injury Association of Washington (BIAWA). He helped

lead BIAWA in its support of the Tommy Manning Act, named after a TBI survivor, and established funding for TBI support services in Washington state—a first!

In 2009 he organized and led a coalition of community leaders in sports, medicine and advocacy to champion the Zackery Lystedt Law, named after a client, which estab-lished a uniform standard for all youth sports requiring youth athletes’ removal from a practice or competi-tion following a concussion and the requirement that they be cleared medically and in writing before they can return to the sport. Adler then moved the Lystedt Law forward by forging relationships with nationally known sports physicians, the National Football League, the American College of Sports Medicine and the Centers for Disease Control and Prevention to push for the passage of the Lystedt Law in other states. To date, 32 states have adopted Washington’s first-in-the-nation

legislation, and several other states are expected to pass similar legisla-tion in the coming months.

Adler mentioned that “the Centers for Disease Control reports that there are over 300,000 sports concussions reported each year sustained by children between the ages of 5 to 18. And there are over 1.1 million admis-sions to emergency rooms for TBI.”

He says, “My passion is to give a voice to those who need it. In my work as an attorney I am there to give voice for my clients and their families struggling for a level playing field and fairness with insurers for reasonable compensation for their losses. And then there is the work to provide a real voice in our community and across the Evergreen State for those with brain injuries who may have lost their ability to speak effectively on the issues.”

The Jefferson Awards are a call to action for volunteers. Let this be your call to step forward and find a way to help others. ❖

business ❉

the j e ffe rson awardsNobel Prize for public service honors Richard Adler

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richard adler,

jefferson awards

winner and

advocate for brain

injury prevention

and care

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n developed countries, modern medicine has provided many options to women during childbirth. One alternative that has seen a rise in recent years is the presence of a doula, which has been shown to provide benefits such as shorter labor, fewer complications and healthier babies.

For centuries, across a diverse range of communities, women have been assisting with births, providing support throughout pregnancy and during the labor process. The word doula comes from the Greek word for a “woman who serves” and has been adopted to describe a labor support person. Marshall Klaus and John Kennel used the term while conduct-ing clinical trials on the effects of continuous support during and following labor. In 1992 they founded Doulas of North America (DONA), which has now certified more than 25,000 birth professionals. DONA International defines a doula as “a trained and experienced professional who provides continuous physical, emotional and informational support to the mother before, during and just after birth; or who provides emotional and practical support during the postpartum period.” There are two

types of doulas: birth doulas and postpartum doulas; the latter provide support and care in whatever capac-ity a women may need following the birth of her child.

As a doula in training I have seen women find strength even in the longest hours of labor, strength derived from the purpose and power to create life. It has been extraordi-narily inspiring to be present for another woman as she experiences the physically and emotionally demanding challenges of labor. Birth can be a remarkable and powerful process; I believe there is a need to shift cultural expectations surround-ing birth from fear and pain to strength and empowerment. In my experience the reassuring presence of

a doula can ease some of that fear, leading to a happier and healthier

birth process. A doula’s role may vary, depend-ing on an individual’s wishes and circumstances. Doulas offer a wide array of services to moms-to-be in hospital settings, home births and birth centers. They work with a woman before, during and after the birth of the child. Typically, a doula will meet

with a woman prior to her due date to discuss specific wishes

for the labor and provide resources if the woman has

concerns or fears about her preg-nancy. During labor doulas provide continuous support, including non-medical comfort measures to ease labor pain. These can include breath-ing techniques, visualization and massage, to name a few. Many of these methods have been shown to progress a stalled labor, and shorten labor times. It is not in a doula’s scope of practice to intervene or make decisions for women; rather, doulas are present to educate and empower. They help women to become aware of their options surrounding childbirth and support them throughout the process, whatever route they choose.

If you are interested in learning more about birth and postpartum doulas, visit the DONA International website, dona.org. For a local resource, check out the Pacific Association for Labor Support (PALS), at palsdoulas.org. ❖

recL aiming chiLdbirthThe role of a doula in empowering and inspiring women during childbirth By Lindsey Bull

i

wellness❉

4 i s s aq ua h s a m m a m i s h . co m m ay/j u n e 2 01 2

Experience the thrill of Vegas-style gaming and world-class entertainment mere minutes from Seattle, 20 minutes from Bellevue. From the fast-paced gaming floor, to the upscale lounges and bars, the action is endless. Add a renowned concert venue, exceptional restaurants and dining, a swanky cigar lounge, and you’re a world away from boredom. With unrivaled natural surroundings and majestic views of the Cascade Mountains, Snoqualmie Casino offers classic elegance in a sophisticated Northwest setting.

Now That’s Entertainment.Now That’s Snoqualmie Casino.

I-90 East - Exit 27 • SNOQUALMIE, WA • 425.888.1234 • snocasino.com

Documents

May/June 2012