Reflections: November-December 2025

UPFRONT: LETTER FROM THE CLUB

DEAR MEMBERS,

As the holidays approach and the Club begins to glow with the warmth and sparkle of the season, I can’t help but feel a special sense of excitement. This is truly my favorite time of year, and it’s hard to believe this marks my eighth holiday season planning the decor, events and celebrations that make this time so magical at Bellevue Club.

Each year, I’m reminded of what makes this community so special and the joy of seeing familiar faces return for beloved traditions, the laughter that fills Splash, Cosmos and Polaris, and all the little moments that make the Club feel like home. Our team has poured so much heart into creating a festive atmosphere we hope brings you comfort, connection and plenty of cheer.

From the sparkle of the holiday decor to the return of favorites like Santa Brunch and Gingerbread Decorating — and the debut of a brand-new tradition, Sparkle & Snow: A Princess Holiday Show, there’s so much to look forward to this season.

Whether you’re gathering with friends, sharing a cozy family meal or simply soaking in the holiday spirit around the Club, I hope it fills you with warmth, joy and lasting memories.

Wishing you and your family a wonderful holiday season and a happy New Year ahead.

Warmly,

Emily Pendegrass, Director of Service

Bellevue, WA 98009 (mailing address); 11200 S.E. 6th, Bellevue, WA 98004 (street address); telephone 425.455.1616. Produced by Vernon Publications, LLC, P.O. BOX 970, Woodinville, WA 98072. POSTMASTER send address changes to BELLEVUE CLUB REFLECTIONS, 11200 S.E. Sixth St., Bellevue, WA 98004.

OUR UNIQUE SELLING PROCESS GETS YOU MORE MONEY

NOV/DEC

CALENDAR

NOVEMBER

SANTA BRUNCH

DEC 6-7 + 13-14

Grab a spot at the most coveted table of the year! The whole family will enjoy our festive, seasonal buffet, then stop by to see Santa in his workshop for a visit and a photo.

$88/adult | $44/child (3-12) 2 and under free

DECEMBER

MENTAL HEALTH SERVICES

AT OVERLAKE

Intensive support for severe mental and mood disorders.

At Overlake Medical Center & Clinics, our skilled Mental and Behavioral Health team offers compassionate, expert care to address a wide range of mental health needs. In addition to Outpatient Psychiatry, we provide intensive care environments through our voluntary Adult Partial Hospitalization Program (patient self-referral accepted) and Behavioral Health Unit (referral required from an ER).

Find the right support for your mental health needs.

To learn more, visit overlakehospital.org/mentalhealth or scan the QR code.

NEWSFEED

BE OUR GUEST

HOLIDAY SEASON, LET US DO THE WORK WHILE YOU SAVOR THE CELEBRATION.

December 6–7 and 13–14 9 AM–12 PM

Bring your holiday spirit—and your wish list. This seasonal feast comes with sweet and savory delights, festive cheer and a special visit from the Big Guy himself.

THANKSGIVING IN POLARIS

November 27 | 4–8 PM

We’ll set the table and carve the turkey. Enjoy a three-course pre fixe menu featuring your choice of turkey or prime rib and all the fixings, served from 4 to 8 pm Thanksgiving Eve. A special kids’ menu makes it fun for the whole family. All you have to bring is your appetite.

NEWSFEED

CHRISTMAS EVE

december 24 •

CHRISTMAS EVE DINNER 4-8 PM

‘Twas the night before Christmas… at the Club. Our three-course pre fixe Christmas Eve dinner will be served Wednesday, December 24, from 4–8 p.m. The perfect way to toast the season before the stockings are hung.

Ring in the New Year with bubbles and brilliance in Polaris where we’ll be pouring Champagne all night long alongside our full dinner menu—the ideal way to sparkle your way into 2026.

➼ For the most up-to-date offerings, please visit members.bellevueclub.com

U.S. POSTAL SERVICE STATEMENT OF OWNERSHIP, MANAGEMENT, AND CIRCULATION

1. Company Name/Publication Title BELLEVUE CLUB/BELLEVUE CLUB REFLECTIONS 2. Publication Number 715390

3. Filing Date (mm/dd/yyyy) 09/29/2025 4. Issue Frequency MONTHLY 5. No. Issues Published Annually (required) 6 6. Annual Subscription Price 24.00 7. Complete Mailing Address of Known Office of Publication (Not printer) AMS Address Line 1 11200 SE 6TH ST Address Line 2 City BELLEVUE County KING State WA ZIP+4 98004 - 6403 Foreign Address Contact Person BONNIE TANKOVICH Telephone (include area code) (425) 688 - 3194 Ext. 8. Complete Mailing Address of Headquarters or General Business Office of Publisher AMS Address Line 1 11200 SE 6TH ST Address Line 2 City BELLEVUE State WA ZIP+4 98004 -- 6403 Foreign Address 9. Full Names and Complete Mailing Addresses of Publisher, Editor, and Managing Editor (Do not leave blank) Publisher AMS Full Name Asa Douglas Address Line 1 11200 SE 6TH ST Address Line 2 BELLEVUE CLUB City BELLEVUE State WA ZIP+4 98004 - 6403 Foreign Address Editor Same as Publisher N/A AMS Full Name Alison Brownrigg Address Line 1 11200 SE 6TH ST Address Line 2 BELLEVUE CLUB City BELLEVUE State WA ZIP+4 98004 - 6403 Foreign Address Managing Editor Same as Publisher N/A AMS Full Name Alison Brownrigg Address Line 1 11200 SE 6TH ST Address Line 2 BELLEVUE CLUB City BELLEVUE State WA ZIP+4 98004 - 6403 Foreign Address 10. Owner (Do not leave blank. If the publication is owned by a corporation, give the name and address of the corporation immediately followed by the names and addresses of all stockholders owning or holding 1 percent or more of the total amount of stock. If not owned by a corporation, give names and addresses of the individual owners. If owned by a partnership or other unincorporated firm, give its name and address as well as those of each individual owner. If the publication is published by a nonprofit organization, give its name and address.) Full Name Complete Mailing Address AMS Pacific Recreation Associates 11200 SE 6TH ST, BELLEVUE, WA 98004-6403 Upload Owner Address File No file chosen List of owners is in the publication file at the original entry office. 11. Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities. If none, check box: None Full Name Complete Mailing Address AMS Home Street Bank PO BOX 2345, SEATTLE, WA 98111-2345. 13. Company Name/Publication Title BELLEVUE CLUB/BELLEVUE CLUB REFLECTIONS 14. Issue Date for Circulation Data Below (mm/ dd/yyyy) 09/01/2025 15. Extent and Nature of Circulation Average No. Copies Each Issue During Preceding 12 Months No. Copies of Single Issue Published Nearest to Filing Date a. Total Number of Copies (net press run) 5858 6250 b. Paid Circulation (By Mail and Outside the Mail) (1) Mailed Outside County Paid Subscriptions Stated on PS Form 3541 (include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies) 284 294 (2) Mailed In-County Paid Subscriptions Stated on PS Form 3541 (include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies) 4874 4974 (3) Paid Distribution Outside the Mails Including Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS 0 0 (4) Paid Distribution by Other Classes of Mail Through the USPS (e.g. First-Class Mail) 0 0 c. Total Paid Distribution (Sum of 15b (1), (2), (3), and (4)) 5158 5268 d. Free or Nominal Rate Distribution (By Mail and Outside the Mail) (1) Free or Nominal Rate Outside County Copies included on PS Form 3541 0 0 (2) Free or Nominal Rate In-County Copies included on PS Form 3541 0 0 (3) Free or Nominal Rate Copies Mailed at Other Classes Through the USPS (e.g. First-Class Mail) 0 0 (4) Free or Nominal Rate Distribution Outside the Mail (Carriers or other means) 550 800 e. Total Free or Nominal Rate Distribution (Sum of 15d (1), (2), (3), and (4)) 550 800 f. Total Distribution (Sum of 15c and 15e) 5708 6068 g. Copies not Distributed 150 182 h. Total (Sum of 15f and 15g) 5858 6250 i. Percent Paid (15c divided by 15f times 100) 90.36% 86.82% 16. If total circulation includes electronic copies, report that circulation on lines below a. Paid Electronic Copies 0 0 b. Total Paid Print Copies (Line 15c) + Paid Electronic Copies 5158 5268 c. Total Print Distribution (Line 15F) + Paid Electronic Copies 5708 6068 d. Percent Paid (Both Print & Electronic Copies) 90.36% 86.82% I Certify that 50% of all my distributed copies (Electronic & Print) are paid above a nominal price. 17. Publication of Statement of Ownership If the publication is a general publication, publication of this statement is required. Will be printed in the 11/01/2025 issue of this publication. Publication not required. 18. Signature and Title of Editor, Publisher, Business Manager, or Owner Title Date Alison Brownrigg Editor 09/29/2025 09:00:02 PM I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

“Have you been waiting here long?”

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Eastside Holiday Events

Celebrate the season with skating, lights and luxe parties right in your backyard.

THE BELLEVUE DOWNTOWN ICE RINK

In colder climes, ice-skating in winter is a gift from nature, but in our mild region ice-skating is something that must be engineered. For 27 seasons, that’s exactly what the Bellevue Downtown Association has been doing: engineering an outdoor ice rink for covered, open-air skating. At more than 9,000 square feet, this is the region’s largest and longest-running seasonal real-ice rink. Free skating lessons are offered for newbies or those Michelle Kwan–level aspirants who need a little refresher. Sling on your skates November 21 through January 19. Tickets start at $15 and include skate rentals. bellevueicerink.com

BARN LIGHTING AT KELSEY CREEK FARM

Perhaps one of the simplest holiday pleasures is a lighting ceremony, be it a tree or a barn. There’s something very inspiring about a flickering light on those long and dark winter nights. On Saturday, December 12 from 5-6:30 p.m. the barn at Kelsey Creek Farm will be illuminated for a festive evening of hot cocoa, holiday carols, arts and crafts, and a visit from Santa. Be sure to stay for the once-a-year opportunity to enter the historic barn and spend time with the animals as they eat their dinner. bellevuewa.gov

SALISH LODGE & SPA NEW YEAR’S EVE PARTY

If this is the year you’re determined to get out of your comfy pants and onto the dance floor for New Year’s Eve, then consider heading to Salish Lodge for their first-ever NYE party. The property will be transformed into a luxe Enchanted Forest for the night, complete with the hallmark of the classic NYE party: a champagne tower featuring Moët & Chandon. Expect elevated hors d’oeuvres (like deviled eggs with Osetra caviar), live music and a toast at midnight. Tickets start at $175. salishlodge.com

Rockefeller Family Office

SWEET DREAMS ARE MADE OF THIS

The Swedish secret to better sleep.

For 173 years, Swedish heritage brand Hästens has handcrafted the finest luxury mattresses from natural materials, some expected and some . . . not so expected.

According to the Club’s resident Swede, communications director Åsa Douglas, the word hästens means “horse” in her native tongue. And that’s an apt word to describe these beds stuffed mostly with genuine horsehair, alongside organic cotton and wool.

Hair from horse tails has always been the foundational material for beds by Hästens, and they must be doing something right because the brand is the mattress of choice for the Swedish royal family, Beyoncé, Gwyneth Paltrow and David Beckham, among other celebs. In addition to being sustainably and ethically sourced, humble horsehair regulates body temperature, wicks

away moisture and is naturally hypoallergenic. Structurally, it’s springy and supportive while also soft and dreamy. Hästens mattresses start at $7,000 and come with high-touch customer service in the form of a recalibration program that involves a Hästens employee coming to your house and giving your mattress a massage that redistributes the horsehair, making it feel brand-new. To appreciate these mattresses for yourself, visit their newlyopened store at Bellevue Square. hastens.com

Concierge Style Senior Care

SOFT SPOT

HEAD TO ECLIPSE FOR THE COZIEST SCARVES AND CHICEST CASHMERE—PERFECT FOR GIVING OR KEEPING.

BRODIE

Luxurious pieces made from Grade-A Mongolian cashmere, which makes them super-soft and machine-washable.

ARTIC FOX & CO.

Sustainable style inspired by Scandinavian and Japanese design.

The Stockholm Scarf, shown here in Crimson Red, is made entirely out of recycled materials,

Make this Thanksgiving memorable—and effortless. Choose from four specially designed holiday meal packages meant to suit every table, from intimate dinners to family feasts.

Orders must be received by November 21 at 5:30 p.m.

TURKEY & PRIME RIB PACKAGE

$520 | SERVES 12–14

-Spice-rubbed roasted whole turkey

-Rosemary salt-crusted 1/2 prime rib roast

-Caramelized onion and thyme gravy

-Citrus cranberry sauce

-Red wine peppercorn jus

-Horseradish cream

-Washington apple and sage stuffing

-Roasted garlic mashed potatoes

-Green beans with cremini mushroom and shallots

-Glazed butternut squash with pumpkin seeds

-Dinner rolls with butter (2 dozen)

-Pecan pie and pumpkin pie

PACKAGES

TRADITIONAL TURKEY PACKAGE

$325 | SERVES 6–8

-Spice-rubbed roasted whole turkey

-Caramelized onion and thyme gravy

-Citrus cranberry sauce

-Washington apple and sage stuffing

-Roasted garlic mashed potatoes

-Green beans with cremini mushroom and shallots

-Glazed butternut squash with pumpkin seeds

-Dinner rolls with butter (dozen)

-Choice of pecan pie or pumpkin pie

PRIME RIB PACKAGE

$463 | SERVES 6–8

-Rosemary salt-crusted prime rib roast

-Red wine peppercorn jus

-Horseradish cream

-Washington apple and sage stuffing

-Roasted garlic mashed potatoes

-Green beans with cremini mushroom and shallots

-Glazed butternut squash with pumpkin seeds

-Dinner rolls with butter (dozen)

-Choice of pecan pie or pumpkin pie

TURKEY FOR TWO

$95 | SERVES 2

-Spice-rubbed turkey breast

-Caramelized onion and thyme gravy

-Citrus cranberry sauce

-Washington apple and sage stuffing

-Roasted garlic mashed potatoes

-Green beans with cremini mushroom and shallots

-Glazed butternut squash with pumpkin seeds

-Dinner rolls with butter

-Choice of pecan pie or pumpkin pie slices

A LA CARTE

Jus, $20 | ½ qt

Citrus cranberry sauce, $15 | ½ qt

Gravy, $22 | 1 qt

Creamed horseradish, $13 | ½ qt

Green beans, $33 | SERVES 6–8

Mashed potatoes, $37 | SERVES 6–8

Stuffing, $31 | SERVES 6–8

Butternut squash, $33 | SERVES 6–8

Pumpkin pie, $27 | SERVES 6–8

Pecan pie, $27 | SERVES 6–8

Rolls—dozen, $13 | SERVES 6–8

Full prime rib, $284

Half prime rib, $148

Whole turkey, $137

Members can pick up Thanksgiving to Go meals at the refrigerated truck located in the parking lot on Thanksgiving Day, Nov. 27, from 9 a.m. to noon. For questions, please call 425.688.3382.

*To make this event possible, a 10% service charge will be added to your order. This will go directly to our service team.

written by emilina lomas

MATCHA THE RISE IN

Is it actually better for you than coffee?

The New York Times reported that matcha is the “latest casualty of social media hype.” Why? Because matcha suppliers are out of the beloved green elixir. In fact, in the US alone, retail sales of matcha are up 86% in just three years.

But what is it about matcha that makes people go nuts? Is it the vibrant green color and slightly bitter umami taste? Or is it the long list of touted health benefits that gives it an edge over your morning coffee?

WHAT IS MATCHA, EXACTLY?

Matcha is a finely ground powder made from specially grown and processed green tea leaves. Unlike traditional green tea, where leaves are steeped and discarded, matcha involves consuming the entire leaf—meaning you’re getting a more concentrated source of antioxidants, caffeine and nutrients.

Originating in Japan, matcha has been part of tea ceremonies for centuries. Traditionally, it was consumed by Zen Buddhist monks to support focus and calm during meditation and later adopted by samurai for its energizing yet grounding effects. The Japanese tea ceremony— chanoyu—centers around the ritualistic preparation and mindful drinking of matcha, reflecting values of harmony, respect, purity and tranquility.

But today’s matcha boom looks a little different. Think: iced oat milk matcha lattes, matcha protein balls and even matcha-infused skin care. We can’t get enough. We asked Bruno Carvalho, founder of matcha company Slow Social Club, for his take. “People are looking for more intentional rituals in their daily lives, and matcha fits beautifully into that,” Carvalho says.

MATCHA VS COFFEE: THE CAFFEINE QUESTION

One of the biggest reasons people switch from coffee to matcha is the way caffeine affects them. While an 8 oz. cup of coffee typically contains around 95 mg of caffeine, a serving of matcha contains between 30 and 70 mg, depending on the amount used.

But caffeine isn’t the whole story.

Matcha contains a unique amino acid called L-theanine, which modulates the absorption of caffeine. Instead of a quick spike followed by a crash (hello, 3 p.m. slump), L-theanine works synergistically with caffeine to promote calm alertness and sustained focus. Several studies show that this combo can improve cognitive performance, reduce anxiety, and support a smoother, more stable energy curve.

In short: Matcha might not deliver the same jolt as coffee—but that’s kind of the point. There has been a general shift in the wellness world, away from high-intensity exercise and chugging caffeine to more slow, embodied habits that focus on regulating the nervous system. “Preparing matcha takes a little more time than pressing a button on a coffee machine, which gently encourages you to slow down, even if just for a minute,” says Carvalho. “The combination of calm energy, powerful antioxidants and that moment of pause feels especially appealing right now.”

HEALTH BENEFITS OF MATCHA: HYPE OR HARD FACT?

Matcha is rich in catechins, a class of antioxidants found in green tea. The most famous of these is EGCG (epigallocatechin gallate), which has been studied for its potential anti-inflammatory, anti-carcinogenic and metabolism-boosting effects.

One study published in the Journal of Chromatography found that matcha contains significantly more EGCG than regular green tea. That’s significant, especially when you consider the role antioxidants play in reducing oxidative stress and slowing cellular aging. Some early research also suggests matcha may support cardiovascular health, improve insulin sensitivity and aid in weight management—but most of these benefits have been observed in green tea broadly, not matcha specifically. More studies are needed to confirm its unique impact.

There are clear benefits for people who are sensitive to caffeine or prone to anxiety. Thanks to L-theanine, it offers a gentler energy lift with potential cognitive perks.

NOT ALL MATCHA IS CREATED EQUAL

So is it healthier than coffee? Matcha can be a healthier option if you’re swapping it for sugar-laden coffee or energy drinks. But a matcha latte with two pumps of vanilla and whole milk isn’t necessarily a healthy upgrade. In fact, many matcha drinks on the market contain just as much (if not more) sugar than their coffee counterparts.

Quality also matters. Not all matcha is created equal—it’s best to look for ceremonial-grade matcha sourced from Japan for the highest concentration of nutrients and flavor. Lower-quality matcha (often sold as culinary-grade) may be more bitter, less vibrant in color and offer fewer health benefits.

If you love the taste and ritual of coffee and drink it black or with just a splash of milk or cream, there’s no need to jump to the matcha ship. Coffee has its own set of well-documented health benefits—including improved longevity, liver support and reduced risk of certain diseases. The better question might be: How does your body feel after each one?

THE VERDICT

“Rather than thinking of it as ‘better,’ I like to think of it as ‘different,’” says Carvalho. “Matcha feels like a more balanced, nourishing choice associated with a mindful daily ritual.” Matcha isn’t just a trendy drink—it’s a centuries-old tradition backed by emerging science. While it’s having a moment on social media, like all wellness trends, it’s not a magic pill. That said, it does offer legitimate benefits: a smoother caffeine experience, powerful antioxidants and a mindful ritual that can elevate your day.

So is matcha “better” than coffee? That depends on what you’re looking for. If you want less jitter, more Zen and a boost of green goodness, it just might be your new favorite drink. Just be prepared to wait in line—everyone else is already hooked.

HOT SPOTS

DISCOVER THE NORTHWEST’S MOST UNIQUE HOT SPRINGS ESCAPES— WHETHER YOU CRAVE SECLUSION, ADVENTURE OR INDULGENCE.

written by alison brownrigg

TENZEN

If the phrase “geothermal infinity tub” sets your heart aflutter, you’ll want to check out Tenzen in Skamania County, along the Columbia River Gorge. Each of the six private minimalist cabins, designed with Scandinasian influences, have their own adjustabletemperature soaking tub fed continuously by spring water from an ancient aquafer 3,000

feet deep into the earth. The 100-acre property sits on a dramatic bluff overlooking the mighty Columbia River, with soaring views of one of the state’s finest vistas. This serene and private getaway is about 30 minutes outside Vancouver, Washington, and 10 minutes to the city of Stevenson; however, each cabin comes with its own kitchenette because once you put on the luxe robe provided, you’ll only want to take it off to get in the tub. There’s a two-night minimum at Tenzen, which gives you ample time to soak your worries away. tenzensprings.com

SCENIC

If you’re an adventure seeker looking for a rustic yet refined, clothing-optional hot springs experience, look no further than Scenic. Located 10 miles east of Skykomish and at the end of a two-mile uphill hike (exact location revealed once reservations are confirmed), this four-pool paradise began as the Madison Hot Springs in 1892. Today, reservations are required to visit the privately owned property, which is open from dawn to dusk year-round. If you’re cool with sharing the tubs with other soakers, a visit to Scenic can be made with a $25–$30 trail use fee, but if you’re looking for a more private experience, you can reserve the springs for $250–$375 depending on the season. There is no potable water on-site so be prepared to bring your own, and you might need snowshoes or skis to get there in the winter. No kids under age 6, no dogs, no fuss — just a serene soak in the middle of pristine nowhere. scenichotsprings.com

CASCADA

If a luxe hotel bed and fine dining are more your style, then a trip to Portland’s new Cascada hotel is right up your alley. Opened in early 2025 in the vibrant Alberta neighborhood, this LEED Platinum–certified wellness hotel has something very few other hotels have: thermal and mineral pools. Located in the subterranean Sanctuary, the soaking experience offers dimly lit, phone-free tubs of various temperatures for relaxation and hydrotherapy. Upstairs on the property’s Conservatory level is a lighter and brighter indoor pool set at a lovely 82 degrees, where hotel guests can commune with each other and a lot of rare tropical plants. cascada.me

MEMBER MAKERS

BELLEVUE CLUB IS FULL OF TALENTED ENTREPRENEURS AND CREATORS GET TO KNOW A FEW, AND MAYBE THEY’LL HELP YOU WITH A GIFT FOR THAT IMPOSSIBLE-TOSHOP-FOR PERSON ON YOUR LIST.

GLASSYBABY

MEMBER: LEE RHODES

written by alison brownrigg

Sometimes an idea just hits and becomes a sensation, filling the niche for something people didn’t even know they were missing. That’s what happened to Club member Lee Rhodes in 1995, way before the concept of “going viral” hit the zeitgeist. As she was undergoing treatment for cancer, the mother of three dropped a tea light into a handblown glass vessel, finding comfort in the peaceful glow it provided. Friends began clamoring for them, and by 2003 she had a glassblowing hot shop producing the vessel in hundreds of colors and glassybaby was born. An appearance on the Martha Stewart show in 2005 alerted the nation to these colorful glass votive holders and an investment from Jeff Bezos in 2008 secured the brand’s future.

Giving back has always been an integral part of glassybaby. From the outset, Lee committed to giving 10 percent of glassybaby revenue to charity, and since then has donated over $15 million to charities supporting cancer patients and research, as well as animal welfare and ecological conservation. Shop glassybaby online at glassybaby.com or right down the street from the Club at 10230 Main Street in Old Bellevue. •••

CAMI&TANK

MEMBER: KELLY SU

For Kelly Su, the answer to the question “What do you want to do when you grow up” has always been fashion design. After working as a product designer for Nordstrom, this creative entrepreneur struck out on her own in 2006, launching the fashion line Composure by Kelly and Shi Golf, a luxury golf-wear line for women. In 2020, after a hiatus to raise kids, she launched Cami&Tank out of her own frustration at not being able to find nice silk camisoles.

“CAMISOLES AND TANK TOPS ARE A STAPLE ITEM IN OUR CLOSETS, YET FINDING QUALITY AND FASHION OPTIONS IN ONE PLACE IS NEARLY IMPOSSIBLE,” SHE EXPLAINS.

“That’s why I created a brand dedicated to offering versatile essentials and fashion-forward pieces that can be worn on their own or layered. My mission is to provide timeless wardrobe foundations with a modern edge, giving people the perfect mix of practicality and style.

Most of her line is made using dead stock, an industry term for the fabric at the end of the roll that normally doesn’t get used. Giving life to this material that would otherwise go to landfills allows Kelly to “create unique, limited pieces while reducing the impact on our planet.”

Cami&Tank is full of gorgeous pieces made with luxe silk, jacquard and brocade, which bring depth and character to her work. Her most popular styles are the Silk Cami, Ponti Racerback Tank and Black Stretch Satin Wide Leg Pants. The collection comes in sizes XS–XL, as well as customized made-to-measure options for those who may not fit into the traditional size ranges. “Every body is unique,” says Su. “I believe clothing should reflect that, made to fit you, not the other way around.” camiandtank.com •••

KIM CARON FINE JEWELRY

MEMBER: KIM LECLERCQ

Falling in love with a stone is often the beginning of the creative journey for member and jeweler Kim LeClercq, who has been drawn to gemstones for as long as she can remember. She allows their shape, depth, color and feel to inform the pieces she creates.

Kim grew up in the Pacific Northwest and has recently moved her business part-time to Maui, where she feels her creativity flourishing like never before. Surrounded by the island’s extraordinary light, ocean rhythms and spirit of renewal, her jewelry is infused with joy, vitality and intention.

Each piece she creates is both a process and a destination. She embraces the challenge of discovery, finding fulfillment in pushing her skills and creating with care. Every custom design is made with love and integrity—crafted to the very best of her ability. Making jewelry is not just her profession; it is her passion and the place where she feels most alive.

These days, Kim is focused on designing custom engagement rings. “It feels so special to be invited into such a meaningful moment in someone’s life,” she explains. “I love knowing that I get to play a small part in their love story — helping to design a piece that will carry their memories, their promises and their joy for years to come. Every ring feels personal, like it has its own story to tell, and I feel so grateful to help bring that story to life.”

Mindful sourcing is also central to her practice. Kim works with recycled metals whenever possible and ensures all her diamonds are compliant with the Kimberley Process, reflecting her deep respect for the earth and for the meaningful stories her jewelry carries forward. Kim’s jewelry is available by special order via her website, kimcaron.com, and check out her Instagram, @kimcaroncustomjewelry, for eye candy and inspiration.

4

MAKING WAVES

written by alison brownrigg

DISCOVER THE MAGIC OF OPEN-WATER SWIMMING.

IT’Snot often that open-water swimming (OWS) is in the news, but in September 2025 it was. That's when British endurance swimmer Ross Edgley became the first person to swim around Iceland. The 1,000-mile trip, in waters close to freezing, took him nearly four months to complete. This was an “assisted swim,” which means he wore a wet suit and was "only" in the water 6 to 12 hours a day. He boarded a support vessel during his “downtime” to rest, eat and recover.

Along the way he encountered intense waves and storms, sea creatures, chafing and “salt tongue,” a condition where parts of the tongue fall off due to exposure to salt water. The uniqueness of this swim afforded Ross the chance to work with a team of scientists to photograph marine life and pick up samples of environmental DNA and microplastics for study.

Upon completion of the swim, Ross referred to the expedition as a life-changing experience and the hardest yet most rewarding thing he’s ever done. “When I finally saw land and knew I’d swum around Iceland, the exhaustion just fell away—it was pure exhilaration, like touching the edge of the impossible.”

While circumnavigating Iceland is an extreme example of OWS, the sport is hugely popular in the Seattle area, even in the winter. In fact, Redmond is home to Melissa Kegler, one of OWS’s brightest stars.

A compliance manager in the tech world by day, Melissa is well known in the OWS world for her big cold-water swims and an absolutely stellar positive mental attitude. Her enthusiasm makes OWS sound enticing even to the most skeptical among us.

"I REALLY TRY TO REDUCE FEAR BY SUGGESTING TINY STEPS."

WHILEMelissa grew up swimming recreationally in the Great Lakes and was on the swim team during college, her first exposure to OWS came when she was in her mid-20s. In 2012 she and her family competed in a Disney relay triathlon where her leg was a quartermile swim in warm Florida waters. She loved it.

Very quickly that quarter-mile swim turned into a half mile, and from there it was only a matter of time before she began contemplating a longer swim along a route popular among open-water swimmers. “I was living in Virginia. I’d never been to the West Coast, and I’d never been to California,” she explains. “And I just thought: Alcatraz.”

And so it was that her first long OWS took place in the San Francisco Bay, swimming the 1.2 miles from Alcatraz to the San Francisco Aquatic Park. It took her 34 minutes and 52 seconds. And it changed the course of her life.

In the last decade or so of her swimming career, Melissa’s achievements have been epic. She is the first native Michigander and first female Washingtonian to complete open-water’s Triple Crown—the English Channel (41.92 miles), Catalina Channel (20.2 miles) and Manhattan’s 20 Bridges (28.5 miles).

In 2021, she completed the first-ever Amy Hiland Double (20.8 miles), which goes from Bremerton to Alki and back to Bremerton in the difficult-to-navigate waters of Puget Sound. And on an impressively chilly note, she broke the International Ice Swimming Association’s Ice Mile distance record with a 1.4-mile swim at 39.2°F in 51 minutes and 26 seconds in 2020.

She's very involved in the local open swim community as an active member of NOWSA (the Northwest Open Water Swimming Association), a local nonprofit that supports the sport by sanctioning swims and providing safety and training resources.

Every Saturday, year-round, Melissa and a group of other rock stars who call themselves the Notorious Alki Swimmers convene on Alki Beach in West Seattle to train and promote community. It’s at these morning meetups that she suggests newbies swing by to get a sense of OWS.

“A lot of people don’t think they’re swimmers, so I really try to reduce fear by suggesting tiny steps,” she explains. “I tell people to come to the beach just to check out the scene—you don’t have to get in the water and swim at first.”

Once they do dip their toes in, she gently suggests they lift their feet and float around. “Even if it’s three meters, I’ll say, ‘There you go! You’re an open-water swimmer!’ If you don’t like it, at least you tried.”

Melissa coaches marathon swimmers and has developed a free plan that is structured to help new swimmers gain more confidence and experience. It starts with quarter-mile lessons, which include kayaker support and, eventually, an approachable goal such as the 1.2-mile swim from the Alki Bathhouse to the Alki Lighthouse.

HOW TO GET INVOLVED IN OPEN WATER SWIMMING

Founded in 2011 by Guila Muir, Say Yes to Life Swims is a swim excursion company that teaches and guides people in the open water with a focus on joy and accessibility. It offers lessons from April to November in Lake Washington and facilitates noncompetitive events from a half mile to 10K for all ability levels.

We sat down with Guila for more information on how to approach OWS as a beginner.

WHY DO YOU LOVE OWS?

Freedom, immersion in nature, challenge and adventure. Many women, especially between 40 and 60 years of age, find the open water to be one of the most liberating and joyful activities they have experienced.

WHAT ARE THE BIGGEST CHALLENGES NEWBIES FACE?

Many people fear things that could be “lurking below.” Some don’t like lake weeds (milfoil) to touch their legs or don’t feel comfortable in dark water. Some are anxious about water itself and do not trust it to be their friend. My work with beginning swimmers is very different from that with those who have experience. Relaxation and trust are key. These can take time to build.

WHAT ARE THE REQUIREMENTS TO TAKE YOUR CLASSES?

Beginners must be able to float comfortably on their front and back to start lessons with me. From there, it is fairly easy to build good technique. However, many people already possess swim skills at some level, so I work with them to fix technique problems that are making them less efficient.

WHAT ARE THE OWS SAFETY PRECAUTIONS?

Always use a swim buoy and wear a bright cap. Swim with others in water you know is safe. Swim against the current or wind so that you won’t be fighting against it on your return. Beginners should start with very short times in the water (5–10 minutes). Keep in mind that you will feel colder 20 minutes after you get out than you were in the water because your cooled-down blood is now circulating throughout your body.

BELLEVUE

I’d like to take a moment to express my heartfelt gratitude for your trust and support throughout this past year. It is always an honor to be part of your real estate journey and to help create lifestyles here in the heartbeat of our communities of the Paci c Northwest.

KIRKLAND ISSAQUAH

From our family to yours, may this Holiday Season bring you special moments and happy memories. Cheers to 2026!

"KIDS AND ADULTS— ESPECIALLY WOMEN— NEED TO HEAR THAT THEY CAN DO THIS"

Promoting body inclusivity is another one of her passions, which makes absolute sense for someone who is in a bathing suit for most of her life. “I’ve chosen to gain weight in a healthy way for extra insulation intentionally because I’m not a super-fast swimmer and won’t be able to generate as much heat as other swimmers,” she explains. “And it works, but then there’s the mental issue of gaining 30 pounds and dealing with the first day my jeans don’t fit.”

Melissa consciously chooses to prioritize accomplishing her goals over worrying about her jean size and urges others to reframe what a powerful athletic body can do.

“I was a big kid growing up, and I was told to lose weight because I was too big for my age. But then I think, What if somebody told me I could swim

OPEN-WATER

SWIM RESOURCES

like this? What if somebody told me that weight [when healthy] was a benefit? Negative self-talk is so pervasive and powerful. Kids and adults—especially women—need to hear that they can do this.”

Today, she's training for two things: to regain the US ice-swimmming distance record, which will hopefully happen this November, and to achieve the female world ice-swim distance record, which is currently on track for July 2026. “It’s a lofty goal that definitely scares me a little,” she admits, “but I figure why not try. I’d rather find I’m not good enough and fail than not try.”

Melissa Kegler: melissakegler.com

Northwest Open Water

Swimming Association: northwestopenwater.org

Say Yes to Life Swims: say-yes-to-life-swims.com

Swim Across America: swimacrossamerica.org

A Season Renewal

The kids were coming back. The in-laws, too.

And for the first time in years, she wanted the house to feel ready. Not just clean. Not just decorated. Truly ready.

The old windows were drafty, the light was dim, and she always ended up rearranging the chairs to avoid the cold.

But this year was different. With Renewal by Andersen, she found windows that didn’t just fit, they transformed.

Natural light flooded the space. The warmth stayed in. And the beauty of it all made everything else — the table settings, the centerpieces, the candles — feel effortless.

By the time guests arrived, she didn’t worry once about how the house looked.

A WORLD OF TRADITIONS

From candlelit menorahs and family recipes passed down through generations to tropical Christmas feasts and cozy Scandinavian traditions, our employees carry with them stories that shine as brightly as the season itself.

Hanukkah is perhaps Judaism’s best-known—and certainly one of its most joyful—holidays. Usually falling in December, these “eight crazy nights,” as Adam Sandler famously put it, are about tradition, food and, in modern times, gift-giving.

The holiday’s origins actually lie not in presents but in light. Hanukkah means “dedication” in Hebrew and commemorates the rededication of the Second Temple in Jerusalem in 164 BCE, after the Maccabees— Jewish rebels—recaptured it from the Greek ruler who had desecrated it.

According to tradition, when the Maccabees regained the Temple they found only a single vial of sacred oil, enough to keep the menorah burning for one day. Miraculously, that small amount lasted eight days—the time required to prepare new oil. In remembrance of that miracle, we light the menorah for eight nights, honoring the enduring flame of divine presence.

In my family, Hanukkah means latkes, brisket and cucumber salad. Each year my mom makes my grandmother’s beef brisket—a two-day labor of love

that yields fork-tender meat and a rich, velvety sauce perfect for spooning over latkes (I suspect she makes the brisket just for the sauce). The richness of the meal is cut by a cool cucumber salad, lightly dressed with sour cream and dill.

Recipes for latkes are easy to find, but a brisket like my grandmother’s—passed down through generations and adapted for modern kitchens— is as precious as gold. •••

written by alison brownrigg

ESSIE’S BRISKET

Serves 6

• 1 brisket (4–6 pounds)

• 1 cup ketchup

• 1 cup beef broth

• 2 tablespoons apple cider vinegar

• 3 teaspoons horseradish

• 3 teaspoons prepared mustard

• 3 teaspoons dried minced onions

• Salt and pepper

INSTRUCTIONS: DAY 1

1. Preheat the oven to 300 degrees F.

2. Place beef, fat side up, in a heavy baking dish.

3. Mix together the remaining ingredients and pour over the beef.

4. Cover tightly and bake until tender, 3 to 4 hours.

5. Separate the meat from the gravy and refrigerate both overnight.

DAY 2

1. Preheat the oven to 350 degrees F.

2. When ready to heat the brisket, remove the fat layer from the gravy.

3. Slice the beef very thinly across the grain and arrange in a baking dish. Pour the gravy over the beef.

4. Cover with foil and heat until hot, around 30 minutes.

FELIZ NATAL CHRISTMAS IN BRAZIL

For inhabitants of the Northern Hemisphere, where the holidays happen in the dead of winter, the concept of Christmas below the equator takes some creative imagining. In countries like Brazil, where December is the height of summer, does Santa forgo his red fleece suit and hat? Do tropical palms stand in for Douglas firs? Do Caipirinhas sub for mulled wine? Questions abound.

Yes and no, explains junior tennis program manager Stephanie Koetje, who moved to the United States from Brazil 20 years ago. Even though the festivities may spill out onto the beach, Santa still arrives on Christmas Eve dressed in red, with a big white beard, although he comes through the front door rather than down the chimney. And while Brazilians decorate trees—even palm trees—in lights and tinsel, nativity scenes, called presépios, are more likely to be found as holiday decor. As far as switching up mulled wine for a cold, refreshing cocktail, Brazilians tend to pair red, white and sparkling wines with their meal rather than their national drink, Caipirinhas, which are associated with more casual fetes.

For the largest Catholic country in the world, Christmas in Brazil is a major deal. The bulk of the revelry takes place late on December 24, around 10 p.m., when families gather for Ceia de Natal (Christmas Eve dinner) and wait for Papai Noel to arrive around midnight for gift-giving. The meal centers around a big roast turkey surrounded by slices of pineapples and oranges served with a stuffing called farofa, which is made from toasted cassava flour.

The mention of farofa makes Stephanie’s eyes light up. “My American father-in-law calls it sand, but I absolutely love it,” she says. Cassava flour is gluten-free and highly versatile and Stephanie gets hers at Kitanda, a Brazilian bakery and marketplace with several Eastside locations. •••

FAROFA NATALINA

• 4 slices diced bacon

• 6 ounces diced Calabrese sausage

• 3 cloves minced garlic

• ¾ cup sliced scallions

• 1 finely diced red onion

• 1 finely diced red pepper

• 1 finely diced yellow pepper

• ½ cup pitted and chopped green olives

• 2 tablespoons salted butter

• 3 cups cassava flour

• 1–3 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 4 chopped hard-boiled eggs

INSTRUCTIONS:

1. Preheat a pan on the stove over medium-low heat. Add the bacon. Render the fat and crisp the bacon, about 10 minutes. Remove the bacon with a slotted spoon, leaving the fat behind, and place on a plate lined with paper towels.

2. To the same pan, add the sausage, garlic, scallions, red onion and red and yellow peppers. Cook for 5–10 minutes. Then add the olives, bacon and butter.

3. Add 1 cup of the cassava flour at a time, mixing after each cup so it is coated with fat. Drizzle in olive oil as needed to help moisten the cassava flour. Season with salt and pepper as needed.

4. Mix in the eggs right before serving.

GOD JUL CHRISTMAS IN SWEDEN

The keyword for Christmas in Sweden is “cozy.” Windows glow with electric candlesticks and paper stars, homes are decorated with lights and Swedish flags and julbock: a straw goat bound with red ribbon. Despite the cold, Swedes don’t hide indoors during winter— they’re often skating, skiing or walking around traditional Christmas markets, likely just to be able to come home and get cozy under a blanket with a mug of something warm.

While the main celebration happens on Christmas Eve, Saint Lucia’s Day on December 13, is a definite highlight. In honor of this fourth-century Christian martyr, a young girl, dressed in a white gown, red sash and crown of candles, leads a procession of singers around schools, churches and hospitals, bringing light to the dark midwinter while onlookers enjoy lussekatter (saffron buns) and glögg (mulled wine).

LUSSEKATTER

Makes about 15 buns.

• ½ gram saffron threads

• 1 tablespoon vodka (or warm water, to extract saffron flavor)

• ¾ cup whole milk

• 6 tablespoons unsalted butter

• 1/4 cup sugar

• 1 teaspoon plus 1/8 teaspoon active dry yeast (about half a packet)

• 1/4 teaspoon salt

• 2 eggs (1 for dough, 1 for brushing)

• 3 cups all-purpose flour

• Raisins (for decoration)

INSTRUCTIONS

1. Preheat oven to 400°F .

2. Crush saffron threads in a mortar, stir into vodka (or warm water), and let it steep while you prep the dough.

3. Heat milk until just warm (not hot) and stir in butter until melted.

4. Add yeast and sugar to the warm milk mixture. Let stand 5–10 minutes until foamy.

On the night before Christmas families gather for a festive buffet called a julbord , which traditionally includes pickled herring, gravlax (cured salmon), meatballs, ham, a potato casserole with anchovies, and crispbread, served with cheeses and beet salad. Dessert is a rice porridge with an almond hidden inside. Whoever gets the almond is said to have good luck in the new year.

Before dinner, however, is time for the country’s quirkiest tradition. At 3 p.m. sharp families gather around the television to watch Kalle Anka och hans vänner önskar God Jul (From All of Us to All of You), or Donald Duck and His Friends Wish You a Merry Christmas, a Disney special that has been broadcast into Swedish homes since 1959. When asked about this tradition, the Club’s communications director and resident Swede Åsa Douglas confirmed its importance. “I never call to wish my family in Sweden a Merry Christmas between 3-4 p.m. on Christmas Eve. I wouldn’t dare interrupt Kalle Anka.”

5. Stir in saffron, salt, 1 egg and the flour a little at a time until you get a soft, slightly sticky dough. Knead 5–7 minutes until smooth.

6. Place in a lightly oiled bowl, cover and let rise 1–1.5 hours until doubled.

7. Divide dough into pieces (about 2 oz/60 g each). Roll each piece into a rope, then curl the ends into opposite spirals to form an “S” shape. Place a raisin in the center of each curl.

8. Place buns on parchment-lined trays, cover and rise another 30–40 minutes.

9. Brush with beaten egg, bake for 8–10 minutes until golden.

140 years of making our communities healthier

For 140 years, we’ve been partnering locally to support communities in the ways they need it most. Because healthy communities need more than health care.

GeT mErRy In SeaTtle

Experience the city at its most magical.

written by alison brownrigg

Seattle is a city of booms and busts, and the postCovid era is no different. The pandemic had its way with our big sister to the west, but she’s bouncing back, and the holiday season is a great time to visit. Bring the whole family or make it a romantic getaway—either way, you’ll make memories at some new and not-so-new Seattle hot spots.

THE STATE HOTEL

If you’ve been down to Pike Place Market in the past 121 years, you’ve likely walked past, but ignored, the run-down building on the corner of Second Ave and Pike Street. Originally called the Eitel Building, this steelframed historical landmark was built in 1904 to house medical offices. By 1978, the building stood largely empty save for a legendary teriyaki restaurant of dubious repute that operated on the

street level from 1992 to 2015, when the building was sold for redevelopment. Like many of Seattle’s historic brick buildings, the high cost of rehabilitation, including seismic retrofits, was a deterrent to developers and kept this piece of prime real estate in disrepair for years. But by 2019, the newly reimagined State Hotel opened, providing a stylish boutique option for guests who want to stay right in the thick of downtown Seattle. Its 91 rooms are stylishly appointed, and most have

LOTTE HOTEL

Opened in 2020, the Seattle outpost of this Korean hotel brand is nothing short of exceptional. Renowned for its hospitality and respectful service, the local Lotte (lot-teh) reflects the old and the new of Seattle, embracing the city’s past while focusing on its future. The 189 guest rooms in the F5 Tower, a soaring multiuse skyscraper at the corner of Fifth Avenue and Marion Street, were completed in 2017. The adjacent event space, or Sanctuary, inhabits a historic church, built on the spot in 1907. The beaux arts–style building, with its large stained glass windows and soaring central dome, is a historic treasure that has been given new life in its current incarnation as one of the city’s best spots for celebration.

The interior of the hotel was created by famed French designer Philippe Starck to be dramatic and playful yet extremely refined. Starck layered textures of glass, velvet, metal and natural wood with organic shapes—curved lines and sculptural furniture—in a nod to modernity and the beauty of the Pacific Northwest. Each room is plush, inviting and curated to enhance relaxation. The hotel’s restaurant, Charlotte, perched on the 16th floor, serves refined, innovative food inspired by the region’s bounty and the hotel’s Korean roots. Visitors are greeted with a traditional Korean drink made from maesil, sweet green plums marinated in honey, and can expect the highest level of jeong, or heartfelt hospitality, throughout their stay.

➸ lottehotelseattle.com

views of the city or Puget Sound. The ground-floor restaurant is now called Ben Paris, named after a lesser-known but larger-than-life Seattle businessman who owned a cigar store, card room and sporting goods shop in the building through the late 1950s. Mr. Paris is remembered today for his knack at combining business with pleasure in the form of sports betting, which was illegal but largely tolerated in Seattle’s rough-and-tumble past. ➸ statehotel.com

FAIRMONT OLYMPIC

festival of trees

A visit to the Fairmont Olympic, the grand dame of Seattle hotels, is always special but becomes particularly dazzling around Christmas. Beginning in mid-November, during its annual Festival of Trees, the hotel’s ornate two-story lobby is bedazzled by dozens of trees, each uniquely decorated in rich holiday splendor. In the center of this iconic space is a towering tree that reaches nearly as high as the lobby's lofty arched ceiling. Find a table at the Olympic Bar, order a drink, and observe the holiday hustle and bustle of this century-old landmark.

But that’s not all the hotel has in store. Follow the signs to the Teddy Bear Suite, where little ones (and maybe some older softies) will delight in a winter wonderland of holiday magic. Starting the day after Thanksgiving, one of the Fairmont’s gorgeously appointed suites is stuffed full of nearly 100 plush bears of all shapes and sizes, just waiting for a cuddle. Fairy lights twinkle, candy canes hang from every possible perch and a crackling (digital) fireplace sets an enchanting scene. It’s pretty much cute overload. Photo ops abound. Proceeds from the Festival of Trees and Teddy Bear Suite benefit Seattle Children’s Autism Center and Uncompensated Care.

➸ fairmontolympic.com

Fun fact: The Fairmont, on University Street, was built on the site of the first campus for the University of Washington, on land donated by Seattle pioneers Arthur and Mary Denny in 1861, 28 years before Washington gained statehood.

GIngeRbReaD VILLaGe

SHERATON GRAND HOTEL

Up from the Fairmont a few blocks on Sixth Avenue between Pike and Union Streets is where you’ll find an impressive and delicious display in the form of the Gingerbread Village. Now celebrating its 31st year, this whimsical walk-through exhibition features four six-foot-tall masterpieces designed by architects, master builders and chefs made entirely out of gingerbread and candy. Each massive structure takes months of planning and dedication, from the architectural schematics to the gingerbread baking, to the application of every single licorice rope, M&M and Tic Tac. These impressive feats of confectionary construction are on display from November 20 to January 1, 2026. The event is free, but donations are encouraged. All proceeds benefit Breakthrough T1D (formerly Juvenile Diabetes Research Foundation).

➸ breakthrought1d.org

LIVE TO SKI?

WHY NOT SKI WHERE YOU LIVE?

Take it easy and make it easy to enjoy skiing and a host of mountain lake adventures with all the comforts of home.

Your personal ski-in/ski-out retreat on an extremely rare Crystal View homesite will be your anytime, any length of time, family gathering place. Set high on Schweitzer resort’s long-coveted slopeside location, these homesites treat you to dramatic panoramas of our enormous neighbor, Lake Pend Oreille, as well as ski trails, forested mountains, and colorful valleys.

Located next to the lively, lakeside town of Sandpoint, Idaho, SMP Development’s Crystal View community is your portal to the Pacific Northwest’s most celebrated, year-round mountain and lake recreational activities.

Why not avoid the overcrowded, overdeveloped resorts and discover Schweitzer’s remarkable, yet surprisingly unknown treasures before they’re discovered?

Please contact us today for information on homesites and our imaginatively designed conceptual homes, plus a free subscription to Mountain Lake Living magazine.

The holiday season is the perfect excuse to gather, toast and savor something special in your glass. Whether you’re looking for a bold cocktail that warms from the inside out or a festive mocktail that delivers all the flavor without the fuzz, these recipes have you covered.

COCKTAILS

Look no further than the Club’s lead barman, Carlos Vaca, for inspired cocktail recipes to fit any occasion. Not only is his palate on point, but his use of interesting and lesser-known liquors makes his mixology a voyage of discovery.

CIDER AND SPICE

Allspice dram is a Jamaican cordial made by soaking allspice berries in rum. Its warming and pungent flavor and slightly syrupy texture have made it a staple of rum punch since the 19th century. St. Elizabeth’s was introduced by an Austrian distiller in 2008, reviving the nearlost ingredient for future cocktail makers.

• 2 ounces vodka

• ¾ ounce lemon juice

• 1 ½ ounces apple cider

• ½ ounce St. Elizabeth Allspice Dram

• Dash of ground cinnamon

➸ Shake the ingredients with ice and serve in a wineglass. Top with the cinnamon.

Cava, prosecco or other sparkling wine also works in this jewel-toned beauty. If time allows, dip the fresh rosemary sprigs in simple syrup, then dredge in sugar for a sparkle reminiscent of frosted pine branches.

• 1 ½ ounces gin

• ½ ounce lemon juice

• ¾ ounce cranberry juice

• ¾ ounce simple syrup

• Champagne float

• Rosemary sprigs

➸ Shake and strain the first four ingredients into a flute and top with champagne and a garnish of fresh rosemary.

PEPPERMINT MOCHA ESPRESSO MARTINI

Forgo dessert in favor of this creamy liquid confection that harmonizes peppermint, chocolate and coffee flavors.

• 1 ½ ounces vodka

• ½ ounce creme de cacao

• 1 ounce Baileys

• ½ ounce coffee liqueur

• ½ ounce peppermint syrup

• Shaved chocolate as garnish

➸ Shake and strain ingredients into a martini glass and top with shaved chocolate.

Sometimes the question isn’t whether the glass is half-full or half-empty but rather what kind of glass it is.

Hosting for the holidays is a fantastic chance to bring out all the glassware that sits in the sideboard for the rest of the year. While we all know that any type of glass is perfectly serviceable for any type of drink, there are some important distinctions between glassware shapes that every home bartender needs to know.

Here’s a short compendium of which glass goes with what drink, and why.

MARTINI GLASS: Immediately recognizable, its very silhouette screams “cocktail.” The inverted cone has a wide rim, which allows for the aroma of the alcohol to waft upward, enticing and stimulating the senses. Cocktails in this style of glass are meant to be served straight up, stirred or poured, ice cold, out of a shaker. Used for: martinis, cosmopolitans, lemon drops, Manhattans.

HIGHBALL: When your drink contains more mixer than liquor, a highball is called for. Most often used for tall drinks with ice, the name is derived from the classic highball cocktail, which is Scotch whiskey and soda. Great for: Bloody Marys, mojitos, Dark ’n’ Stormys.

LOWBALL: Also called oldfashioned or rocks glass. Defined as a short tumbler with a thick base and straight sides, a lowball glass is ideal for cocktails served neat (no ice), like a good bourbon; over ice (on the rocks), like a vodka soda; or built in the glass, such as a Sazerac.

MOCKTAILS

We turned to Issaquah-based mom and sober-curious evangelical Katie Nessel to bolster the mocktail offerings on your menu. Her Instagram account @soberishmom is full of hilarious and relatable tips on how to maximize fun while minimizing alcohol.

“Here are three cozy mocktails that prove you don’t need a cocktail (or the next-day headache) to enjoy a festive drink. Whether you’re sipping solo after the kids go to bed, hosting a girl’s night in, or just looking for something seasonal that isn’t another pumpkin spice latte, these mocktails deliver all the flavor and none of the FOMO. Cheers to that!”

PEAR

THYME MOCKTAIL (Makes two)

• 2 tablespoons fresh lemon juice

• 6 sprigs of fresh thyme

• 6 ounces pear juice (I recommend R. W. Knudsen Organic Pear Juice)

• 1 tablespoon maple syrup

• 1/4 teaspoon of cinnamon

• Club soda

• Optional: Rim glasses with a little lemon juice, then dip in brown sugar and cinnamon before filling with ice.

➸ Add the lemon juice and 4 thyme sprigs to a cocktail shaker and gently muddle to release the thyme flavor into the citrus. Add the pear juice, syrup, cinnamon and ice and shake to combine. Pour into rimmed glasses with ice, then top with soda. Garnish with a thyme sprig and slice of pear (optional).

THANKSGIVING “SANS”GRIA

• 1 bottle nonalcoholic white wine

• 1 cup apple cider

• 1 cup diet ginger beer (I use Q Mixers “Light,” which has a nice ginger punch with less sugar)

• 1 lemon, juiced

• 1 cup each cubed apples, oranges, plum and pear

• 4–5 sticks of cinnamon

• Optional garnishes: star anise, dash of fresh cinnamon, rosemary stems, whole cranberries

➸ Add all the ingredients except the ginger beer to a pitcher and stir gently. Let sit in the refrigerator for at least 2 hours. Add the ginger beer and stir again, then serve in wineglasses and top with seasonal garnishes.

FALL “APEROL” SPRITZ

Editor’s note: Aperol is a bittersweet Italian aperitivo with a distinctive bright orange hue meant to be enjoyed before a meal. This is an excellent welcome drink for guests to stimulate conversation and an appetite.

• 2 ounces N/A “Aperol” (I recommend “Spirit of Milano” by Free Spirits)

• 2 ounces apple cider

• 3 ounces sparkling water

• Orange slices

➸ Fill a wineglass with ice and add all the ingredients. Gently stir and top with a slice of orange before serving. Normally, a nonalcoholic Aperol Spritz uses nonalcoholic sparkling wine and club soda, but I think the sweetness of the cider helps carry the flavor, so you don’t need as many expensive ingredients.

NEW HEIGHTS

In search of the mountain wines of Argentina

written by julie h. case

Mendoza spreads out before me, below verdant poplar and acacia trees waving at the city’s edges. The high desert rolls out in every direction: the Mendoza River bed—dry on this South American summer day—cuts a path eastward. The desert landscape pushes out in warm muted colors straight to the horizon, where it smacks into the staggering Andes mountain range. Out there, I know, is wine.

Wine is what I’ve come to Mendoza for. Not for the rustic reds that first made Argentinian wine famous, but rather for a new breed of wine. Wine that’s elegant and lifted. Floral. Full of rocky minerality. The new Argentine wine. High-altitude wine. Mountain wine.

This arid and fertile winemaking region, known as the Cuyo region, is in the central west of Argentina at the foot of the Andes. Cuyo, or “desert country” in the Huarpe Millcayac language of the Native peoples who once inhabited the area, is the most prolific winemaking region in South America, boasting 95 percent of the total area planted in Argentina. Cold in winter, hot in summer, and seriously influenced by those soaring Andes, it’s here where the diverse character of the country’s viticulture is most evident.

AN AMERICAN IN ARGENTINA

A mere 30 minutes south of Mendoza, in the Luján de Cuyo district, Viña Cobos (vinacobos.com) is a gleaming, modern winery. Multistory windows reflect vineyards decked in green with snowcapped mountains in the distance behind. This is the premier South American winery of renowned world winemaker Paul Hobbs, who also has vineyards in Valle de Uco farther south. Hobbs landed in Argentina in 1989 at a time when, he says, everything in this part of Argentina was rustic. “Nothing was sophisticated except for the people,” he explains, over a lunch of empanadas and bright, fresh salads. Argentina might have been the fifth largest winemaking country in the world at the time, but nothing was exported and, says Hobbs, most of the wines were oxidized. There was no modern winemaking equipment, and modern barrels had yet to arrive. “What an amazing dichotomy,” Hobbs says, reflecting on those early days.

It was because of those sophisticated people that Hobbs found his place in South American winemaking. Soon he, along with groundbreakers like Nicolás Catena Zapata, was convincing grape growers to move vineyards away from the salty soils nearer the coast and into the high deserts around Mendoza. Those vineyards would push up to the Andes to the west too.

Today, Hobbs’s Viña Cobos flourishes. A stroll through the estate shows where it all begins—meticulous rows of vines planted in stony soils. The winery itself is sleek and modern, and the hospitality center feels more like an art gallery than a tasting room. After lunch, a portfolio tasting with the winemaker reveals wines that are often more floral than one expects out of Argentina, full of bouncy acidity and fresh fruit. Later, on the winery’s rooftop, we lingered over pours of the vineyard-designated Zingaretti Estate chardonnay—with its notes of ripe pear and white tea and zippy acidity—taking in the last warm rays of sunshine as a pair of tango dancers seduced us with their moves.

A LEGACY OF INNOVATION

Just half an hour from Mendoza stands one of the region’s founding wineries, Santa Julia (santajulia.com.ar). Tito Zuccardi—an engineer who worked in concrete and irrigation—founded the family wine business by planting grapes here in 1963. Five years later, Santa Julia, named after his granddaughter, was born. Today, the winery showcases the Zuccardi family’s organic and sustainability-driven efforts, its commitment to the community and its passion for hospitality. A tour of the vineyards led us into the Pan y Oliva, a small restaurant where we lingered over a lunch composed of fresh garden ingredients paired with Santa Julia’s bright wines. Then it’s off for a tour and tasting of Zuelo (zuelo.com.ar), the family’s olive oil division, which proves wine isn’t the only star in Mendoza. The evening closed with us hovering near vast outdoor grilling stations, eyeing the chefs as they prepared an asado. Empanadas lined a flattop; thick steaks sizzled above ruby coals. As night fell, we ducked into Casa del Visitante, where patriarch José Zuccardi insisted on serving up the best slices of meat for each of us, the family’s hospitality as rich and layered as their vintages.

A VISIT TO THE PYRAMID AMONG THE VINES

Roll southwest out of Mendoza and you’ll hit one of the most iconic sites among South American wineries, belonging to one of Argentina’s most legendary names— Catena. Founded by an Italian immigrant family in 1902, Argentina’s Bodega Catena Zapata (catenazapata.com) is known first for its pioneering role in resurrecting malbec, and more recently for discovering extreme highaltitude terroirs in the Andean foothills. The pyramidshaped Catena Zapata—modeled after pyramids founder Nicolás Catena Zapata saw in Tikal, Guatemala—rises unexpectedly from the vineyards to honor Argentina’s New World terroir.

Inside, vaulted halls lead to intimate tasting rooms where the Catena family’s pioneering role in high-altitude viticulture comes alive. A guided tasting reveals the estate’s defining style—malbecs with soaring aromatics, chardonnays of Burgundian finesse—each bottle a reflection of Zapata’s vision to put Argentina on the world wine map. Now, his daughter Laura Catena is continuing this enduring mission.

Farther on is the Catena Institute of Wine, which, in collaboration with University of California–Davis and Universidad Nacional de Cuyo, provides viticulture and viniculture research and development programs.

Standing at the pyramid, gazing out across the vineyards to the Andes, you begin to get a sense of the high-altitude winemaking ambition at play here. Out there, in the Valle de Uco, with its rocky, alluvial soils set at the edge of those soaring mountains, these winemakers are driving a new style of Argentine wine. This mountain wine.

THE SOUL OF THE VALLE DE UCO

It’s here that vineyards cling to rocky soils set across alluvial floodplains at altitudes as high as 6,562 feet above sea level, where the vines are fed by glacial runoff and kissed by cool mountain breezes.

Down the hill and to the south is Paul Hobbs’s Viña Cobos Zingaretti Estate set on rocky soils at almost 5,000 feet elevation. There, an agronomic engineer led us on a vineyard walk, describing how the interplay of stony soils, sharp sunlight and chilly nights creates tension and freshness in these wines.

Farther to the south is Viña Cobos Chañares Estate, where the vineyards are set in a circle surrounded by chanar trees and a stone tasting room. Originally developed by three professors from University of Mendoza in 2008 with the idea of connecting the vines below to the cosmos above, the property was abandoned for a few years before Hobbs took it over with the intention of creating a vineyard-designated malbec program.

And that’s what we sipped on as we stood on a rooftop deck, gazing out at the acres of vines in front of us and the blue Andes beyond. Then we descended for an intimate empanadamaking lesson and chance to picnic among the vines, dining on our own handmade creations while enjoying these Hobbs boutique wines.

COBOS CHAÑARES ESTATE

GUALTALLARY GRANDEUR

The Valle de Uco is home to more than 70,000 acres of vineyards. Included among them are Zuccardi’s Gualtallary vineyards (zuccardiwines.com), a dramatic landscape of highaltitude vines set against a rugged mountain backdrop. It’s here that agronomist Martin di Stefano explained how altitude sharpens the wines’ acidity, while stony soils impart a signature minerality. Lunch at Estancia Cabo San Pablo (estanciacabosanpablo.com), a rustic ranch surrounded by wilderness, felt worlds away from city life.

The journey crescendoed at Zuccardi Valle de Uco, the family’s tribute to the Andes. Outside, a reflecting pool nestles against the winery’s angular, stone-studded walls. The

STAY MENDOZA

DIPLOMATIC HOTEL

The five-star Diplomatic Hotel is surrounded by restaurants, stroll-worthy outdoor shopping malls, and wine bars and offers sweeping views of Mendoza and the Andes range.

 diplomatichotel.com.ar

ENTRE CIELOS WINE HOTEL & SPA

Each of the 24 minimalist, futuristic rooms at Entre Cielos features a private furnished terrace with views of surrounding Malbec vineyards. The hotel also features Argentinian cuisine in its Nube Restaurant, a spa with wine-based treatments and an authentic hammam.

 entrecielos.com

AUBERGE DU VIN

With 28 rooms opening directly onto vineyards, Auberge du Vin is an elegant, intimate refuge styled like a private residence. It offers impeccable views, a petite restaurant with fantastic dining, a bar and pool as well as opportunities for curated tastings and outdoor activities.

 marriott.com

THE VINES RESORT & SPA

A sophisticated retreat of villas set amid grape trellises with the Andes as a backdrop. Each villa features floor-to-ceiling windows, private kitchenettes and generous terraces. On-site highlights include the famed Siete Fuegos restaurant by Francois Mallmann, a 100-label wine bar, pool, spa and equestrian activities.

 vinesresortandspa.com

CASA DE UCO VINEYARDS & WINE RESORT

A sleek, contemporary 19-room sanctuary surrounded by vineyards and reflected in tranquil pools, this resort offers vinotherapy treatments, spa services, vineyard horseback rides, bike tours and exclusive DIY winery experiences.

 casadeuco.com

striking, stone-clad architecture appears to rise organically from the rocky soils of the Paraje Altamira winemaking appellation—the very terroir that defines its wines. Inside, concrete winemaking vessels, known as amphorae, as well as a few oak foudres, highlight the winery’s minimalist, terroirdriven philosophy. We tour the winery and then dip in for lunch at the winery’s Piedra Infinita Cocina. Smoke from the nearby asado wafts in on occasion, but mostly this lunch showcases dishes designed to echo the landscape—earthy, pure, elemental—each paired with Zuccardi’s acclaimed single-vineyard wines. It’s the perfect finale: a celebration of place, people and the extraordinary alchemy between the two.

PRINCESS BALL

Moana and her princess friends made a special appearance on September 12 to the delight of many mini-princesses and one fiercely cute T-Rex.

THE TAKEAWAY nice hips

Rose hips are everywhere if you know where to look for them.

WHAT ARE THEY?

Rose hips are the plump seedpods that grow at the base of a rose blossom. They’re usually red or orange by the time they’re ripe and look enticing—like they might taste delicious. You’ve likely seen them growing in late summer in tangles of bushier rose varieties like Rosa rugosa, also known as beach rose, which is a hardy, salt-tolerant wild rose that thrives in the Pacific Northwest.

HOW ARE THEY USED?

Much like hibiscus, which is a more familiar flavor to American palates, rose hips are slightly tart with a fruity, floral undertone. They are exceedingly high in vitamin C and have been recognized for their medicinal qualities by many cultures for millennia.

Dried rose hips are used in tea, and the fresh fruiting body is often made into a syrup or jam. Rose hip seed oil, which is extracted by a cold-press process, is rich in essential fatty acids and vitamins A and C. Topically, this oil is prized for its ability to brighten the skin, improve skin tone and reduce hyperpigmentation. But best of all, rose hip seed oil has been clinically shown to improve the appearance of certain scarring and stretch marks when used regularly over time.

WHERE ARE THEY FOUND?

If you’re an intrepid urban forager, wild rose hips can be found near Puget Sound, in parks and even on the eastern border of the Club’s parking lot. Gather up enough of this prickly pod and you can easily make your own jelly at home from

one of the many recipes online. If you’re more interested in the oil for skin care, look no further than the Spa, where we carry the Rosehip Triple C+E Firming Oil from Eminence, which has been a leader in organic skin care since the 1950s. This results-oriented product combines rose hip seed oil with sea buckthorn— another powerhouse oil that promotes skin regeneration—reducing redness and strengthening the skin barrier.

LÉVY Club

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