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BELLEVUE CLUB

NOV-DEC • 2026

THE ART OF GOOD COMPANY SOCIAL GR ACES FOR THE HOLIDAY SEASON

READY FOR THE NEXT RUN PILATES FOR WINTER SPORTS

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VISIT US AT REALRESIDENTIAL.COM r ea l r e s i d e n t i a l i s a l i c e n s e d r ea l e s t a te b r o ke r a n d a b i d e s by E q u a l H o u s i n g O p p o r t u n i ty l aw s . A l l m a te r i a l p r e s e n te d h e r e i n i s i n te n d e d f o r i n f o r m a t i o n a l p u r p o s e s o n l y. I n f o r m a t i o n i s c o m p i l e d f r o m s o u r c e s d e e m e d r e l i a b l e b u t i s s u b j e c t to e r r o r s , o m i s s i o n s , c h a n g e s i n p r i c e , c o n d i t i o n , s a l e , o r w i t h d raw w i t h o u t n o t i c e . N o s t a te m e n t i s m a d e a s to a c c u ra c y o f a ny d e s c r i p t i o n . A l l m ea s u r e m e n t s a n d s q u a r e f o o t a g e s a r e a p p r ox i m a te . E xa c t d i m e n s i o n s c a n b e o b t a i n e d by r e t a i n i n g t h e s e r v i c e s o f a n a r c h i te c t o r e n g i n e e r . T h i s i s n o t i n te n d e d to s o l i c i t p r o p e r ty a l r ea d y l i s te d .

COMMUNITY & CLUB

C O N T E N T S COMMUNITY & CLUB MIND & BODY PEOPLE & PLACES

10 •

SU IT YOU RS E LF

Skiwear with personality.

•

A PRIVATE PAUS E

Soak, plunge and repeat.

MOU NTAIN M E ETU P

Suncadia gets social.

22 ROOTE D IN CAR E

Lisa Yost leaves a living legacy. 36 A HAPPY DETOU R

Slow down in historic Port Townsend. 44 M E M B E R PROFILE

Megan Baylous serves up joy. 50 HOM E ON TH E R HÔN E

Discover southern France, one glass at a time.

4 | nov/dec 2026 reflections

cov e r p h o t o g r a p h y b y m a ry d e e m at e o a n d m u ku l s o m a n

MEMBER PROFILE

Endless Inspiration. Joyful. Festive. Celebrate.

Destination. —All in One Place.

Your holiday gifts, wrapped up in style, from all your favorite stores. Enjoy festive dining and 24. Snowflake Lane, our nightly parade, beginning at 7pm from November 27 – December 24 One Place. All Your Gifts. Every Reason to Celebrate.

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COMMUNITY & CLUB

U P FRO NT:

REFLECTIONS MAGAZINE VOLUME 39 ISSUE 6

LETTER

creative director

Åsa Douglas 425.688.3163

FROM

graphic designers

TH E CLU B

Tyler J. Hughey Daniel Su editor

Alison Brownrigg advertising

Debbie Brickman 425.488.3211 HAP PY HOLIDAYS TO EVERYONE!

BELLEVUE CLUB

This is one of my favorite times of year. The air has a bite to it, and there’s beauty in the monochromatic landscape. The fields lie fallow after all the excitement of summer. In the kitchen, menus turn richer with soups, stews, braises and roasts. One of my favorite dishes is braised lamb with soft polenta and roasted carrots. It’s the eating equivalent of a warm blanket right out of the dryer on a cold day. Good food has a way of making you slow down for a minute, which is useful when the holidays have other plans for you. The next couple of months are going to be intense. Schools will be out, family and friends will be in town, and the Club will be hopping with Thanksgiving, Thanksgiving-to-Go, Santa Brunch and Christmas Eve dinner. It’s a wonderful time of year. It’s also a lot.

president

S. W. Thurston general manager

Connor Eden athletic services

425.455.1616 bellevueclub.com bellevue club hotel

425.454.4424 bellevueclubhotel.com

If it starts to feel like too much, let us do some of the heavy lifting. Our food to-go program can take dinner off your list, and our catering team can help with the bigger gatherings. We’re already in the kitchen. You might as well put us to work. Remember: January is almost here. Breathe deep, eat well and be nice to people. Yes, even to “that” person.

Danny Gilmore Executive Chef

6 | nov/dec 2026 reflections

BELLEVUE CLUB REFLECTIONS (ISSN 1096-8105) is published bi-monthly by the Bellevue Club, 11200 S.E. 6th, Bellevue, WA 98004. Copyright 1990 by Bellevue Club. All rights reserved. Reproduction in whole or in part without express written permission is prohibited. Publication number 715390. Periodicals postage paid at Bellevue, WA, and additional offices. Editorial, Advertising and Circulation Office: P.O. Box 90020, Bellevue, WA 98009 (mailing address); 11200 S.E. 6th, Bellevue, WA 98004 (street address); telephone 425.455.1616. Produced by Vernon Publications, LLC, P.O. Box 970, Woodinville, WA 98072. POSTMASTER send address changes to BELLEVUE CLUB REFLECTIONS, 11200 S.E. Sixth St., Bellevue, WA 98004.

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COMMUNITY & CLUB

2026

C A L E N D A R

NOV/DEC • upcoming events

November

SANTA SNAPS: FAMILY PHOTO FUN DEC 8 + 10 | 5-7 PM Skip the crowded mall lines and enjoy a 15-minute, stressfree photo session with Santa at the Club. Perfect for kids (and adults!) who want more time with the big guy. $150

We e k l y H AL F - PR I C E B OTTLE N I G HTS Cosmos | Mondays Splash | Sundays

PR IM E RI B N I G HT Polaris | Saturdays

AQUATIC S E V E N TS Inflatable Obstacle Course Saturdays | 6-7:30 PM Water Runner Sundays | 5-6:30 PM

Scan to register for events or visit members.bellevueclub.com

8 | nov/dec 2026 reflections

December

1, 8, 15, 22

SUNDAY FAMILY TABLE | 4-7:30 PM

SESSION 3: RECREATION REGISTRATION 9 AM

MERRY MANNERS: HOLIDAY ETIQUETTE 5:30-8 PM

PILATES FOR SKIERS SERIES 11:30 AM-12:20 PM

SEAHAWKS HAPPY HOUR | 4-6 PM

3, 4

HOLIDAY KNIFE SHARPENING 10 AM-4 PM

EARLY-SEASON SKI & SNOWBOARD CONDITIONING SERIES | 5:30-6:15 PM

PROGRESSIVE STRENGTH SERIES 11-11:45 AM

SESSION 3: JUNIOR TENNIS REGISTRATION (AGES 4-10) | 9 AM

DATE NIGHT ON US - WEDNESDAYS 4-7:30 PM

3, 17

VITAMIN B SHOTS | 11 AM-2 PM

4, 11, 18

PILATES FOR SKIERS SERIES 11:30 AM-12:20 PM

SESSION 3: ADULT TENNIS REGISTRATION 7 AM

BCYBA CLINIC: BALL HANDLING AND PASSING | 4-5:30 PM

SESSION 3: ADULT PICKLEBALL REGISTRATION | 8 AM

5, 19

VITAMIN B SHOTS | 11 AM-2 PM

SESSION 3: JUNIOR TENNIS REGISTRATION (AGES 11-17) | 9 AM

5, 12, 19

DATE NIGHT ON US - THURSDAYS 4-7:30 PM

FAMILY GYM NIGHT | 5:30-8 PM SANTA BRUNCH | 9 AM-2 PM

DUELING PIANOS | 5:30-9 PM

5, 6, 12, 13

FAMILY GYM NIGHT | 5:30-8 PM

JUNIOR TENNIS MATCH NIGHT 4:45-7:15 PM

9, 16

VACCINE CLINICS | 10 AM-4 PM

TEEN STRENGTH SERIES | 4-4:45 PM

PROGRESSIVE STRENGTH SERIES 7-7:45 AM

SEAHAWKS HAPPY HOUR | 4-6 PM

TEEN STRENGTH SERIES | 4-4:45 PM

GINGERBREAD DECORATING | 5-7 PM

VETERANS DAY CAMPS | 9:30 AM-4 PM

8, 10

SANTA SNAPS | 5-7 PM

TEEN PERFORMANCE SERIES | 4-4:45 PM

BCYBA CLINIC: FAST BREAK AND TRANSITION PLAY | 4-5:30 PM

MERRY MACRAMÉ WORKSHOP | 6-8 PM

TEEN PERFORMANCE SERIES | 4-4:45 PM

BELLEVUE CLUB - MERCER ISLAND COUNTRY CLUB TENNIS TOURNAMENT

WINE INDUSTRY NIGHTS: HOLIDAY CELEBRATION | 5-6:30 PM

16-19

TRUNK SHOW WITH TARASHAKTI

KIDS MOVIE NIGHT | 6-9 PM

KIDS TAKE OVER | 6-9 PM

ACRYLIC 101B WORKSHOP: HUE, VALUE & INTENSITY | 6-8 PM

WINE INDUSTRY NIGHTS: THANKSGIVING EDITION | 5-6:30 PM

WINTER BREAK CAMPS START

WINTER BOTANICALS: AN EMBROIDERED WREATH NIGHT | 6-8 PM

SESSION 3: AQUATICS PRESCHOOL REGISTRATION | 9 AM

THANKSGIVING-TO-GO ORDER DEADLINE 5 PM

SESSION 3: AQUATICS YOUTH REGISTRATION | 9 AM

KIDS MOVIE NIGHT | 6-9 PM

THANKSGIVING-TO-GO PICKUP 9 AM-12 PM

CHRISTMAS EVE DINNER IN POLARIS 4-8 PM

NEW YEAR'S EVE TENNIS PARTY | 5-7 PM

THANKSGIVING DINNER IN POLARIS 4-8 PM

DAY-AFTER-THANKSGIVING DRILLS 10:30 AM-2:30 PM

NEW YEAR'S EVE DINNER IN POLARIS 5-9 PM

FAMILY LASER TAG | 6-8 PM

WREATH DESIGN CLASS | 6:30-8 PM

FITNESS

ECLIPSE

RECREATION

SOCIAL

SPA

TENNIS

AQUATICS

GOLF

WELLNESS

CLUB

YOUTH

PICKLEBALL

ADVANCED STROKE CARE AT OVERLAKE NEUROSCIENCE INSTITUTE

When every minute matters, you want the right care, close to home. A stroke can happen suddenly, and every minute counts. At the Overlake Neuroscience Institute, experienced specialists are here to help you get the care you need — quickly and close to home. Our new state-of-the-art biplane imaging technology gives our neurologists detailed, realtime views of the brain’s blood vessels from two angles. This advanced technology can help them diagnose and treat strokes, aneurysms and other complex conditions with greater speed and precision.

Advanced technology. Experienced specialists. Compassionate care — right here on the Eastside.

To learn more, visit overlakehospital.org/stroke-neuro or scan the QR code.

COMMUNITY & CLUB

STYLE

ONEPIECE WONDER SEATTLE-BASED TARASHAKTI BRINGS FASHION, FUNCTION AND A LITTLE FEARLESSNESS TO THE SLOPES.



w r i t t e n b y a l i s o n b r ow n r i g g

TARA CLARK, founder and chief-fun-haver at TaraShakti, has a theory about skiing: The bravest person on the mountain is not the one dropping into some terrifying chute. It’s the grown-up wobbling around the bunny hill while a pack of fearless 6-year-olds flies past. She would know. Tara didn’t grow up on the slopes and never quite absorbed the reverence that surrounds serious ski culture. For years, she liked skiing well enough. Then she found the one-piece snowsuit. When she wore one, skiing felt less intimidating. People smiled. Strangers struck up conversations. Everyone seemed to loosen up. It started on an annual Whistler trip with girlfriends, when donning vintage snowsuits became something of a tradition. They were colorful, conspicuous and impossible to take too seriously. And somewhere along the way, Tara realized she was finally having fun. Naturally, she began collecting them. Then she began thinking about them. Why couldn’t someone take everything fabulous about those vintage suits and rebuild them for the way women ski today? So Tara set out to build the version she wanted to wear—a feminine silhouette, loaded with stretch and made from legitimate technical fabric that could handle an actual day on the mountain. There are pockets where you need them and a clever waist zipper that easily solves the logistical problem any woman who has ever worn a onepiece is already thinking about. The result sits somewhere between functional ski gear and fashion, which is exactly where Tara wants it. Olympic gold medalist Deb Armstrong has put the suits through their paces, helping dispel any notion that they’re merely made for après. Now Tara is taking the same philosophy beyond the full snowsuit, adding divinely soft faux-fur reversible vests, fanny packs with a built-in hand muff and velour sets designed for winter days that may or may not involve skis at all. Interested? Try them on when TaraShakti pops up at Eclipse on Dec. 16-19. Be bold! Brave the cold in style.

10 10 | | nov/dec nov/dec2026 2026reflections reflections

p h o t o b y ta l i a g r e e n

8528 was imagined as a singular architectural vision—one where proportion, light and movement were considered from the very beginning. Designed by Métrica Architects, every line and transition was shaped with purpose, creating a residence that feels fluid, composed and entirely its own. Set on nearly half an acre in Clyde Hill, one of the Eastside’s most established residential enclaves, the approximately 7,441-square-foot residence presents as a clean, linear architectural form—striking from the moment it comes into view and mesmerizing once inside. The home responds effortlessly to the natural contours of the property, creating a sense of balance between architecture and landscape. Light becomes part of the experience, shifting throughout the day and revealing the home in new ways. Beyond the glass, a private, non-motorized lake remains quiet and constant—bringing a rare sense of stillness to the entire property. The ultimate expression of living well.

Experience The8528.com 8528 NE 13TH STREET, CLYDE HILL Offered at $12,000,000 REPRESENTED BY

JEN CAMERON Owner | Designated Broker The Agency Seattle 425.305.9400 | Jen.Cameron@TheAgencyRE.com TheJenCameronTeam.com THE AGENCY SEATTLE | EASTSIDE 10202 MAIN STREET, BELLEVUE, WA AN INDEPENDENTLY OWNED AND OPERATED FRANCHISEE OF THE AGENCY REAL ESTATE FRANCHISING, LLC

MIND & BODY

CIRCLE WELLNESS BRINGS A PRIVATE THERMAL RITUAL TO FREMONT.

Hot Take

From the outside, Circle Wellness looks a little like a collection of very chic shipping containers dropped onto the shores of Lake Union. Located in Fremont, not far from Gas Works Park, the new spa is surrounded by all the usual signs of city life. Then you step inside and, almost immediately, everything goes quiet. Circle’s first U.S. location offers completely private, clothingoptional thermal circuits for one or two people, with an illuminated road map gently guiding you through the experience. After an open-air shower, the first stop is a cedar soaking tub filled with perfectly hot, fresh water. The smell of the cedar, the

w r i t t e n by a l i s o n b r ow n r i g g

p h o t o g r a p h y c o u rt e sy o f c i r c l e w e l l n e s s

smooth wood and the buoyancy of the water combine to create the distinct impression that staying there indefinitely would be a perfectly reasonable life choice. Eventually, however, the WellPod beckons. Circle’s reinterpretation of a sauna is lined with heat-retaining salt tiles, with soft light and music creating a warm, cocoon-like space. From there, those made of sterner stuff can move on to the cold plunge—a slate tub filled with 40-degree water. The Finns have been following sauna sessions with icy swims for generations, and modern research suggests they may be onto something. Studies have shown that cold-water immersion can help ease post-exercise muscle soreness and support recovery. The next stop on this journey turned out to be my favorite part of the entire circuit: a floor of smooth river stones heated from below. I stretched out and stared through the open roof at the clouds drifting past. The heat worked its way through me until whatever I had been worrying about before I arrived became very, very distant and largely unimportant. The 90-minute experience is self-guided, so there is no rush to move along and certainly no reason not to get back into that cedar tub for more bliss, like I did. For research purposes only, of course. Some assignments require sacrifice. circlewellnessspas.com

12 | nov/dec 2026 reflections

LAND ROVER BELLEVUE A PROUD MEMBER OF FIELDS AUTO GROUP

Scan to explore our inventory and book test drive today!

LAND ROVER BELLEVUE

13817 NE 2OTH ST. BELLEVUE, WA (425) 224-5664 LANDROVERBELLEVUE.COM

COMMUNITY & CLUB

N E W S F E E D

BE OUR GUEST TH E CO O K I N G I S COVER ED . T H E C E L E B R AT I N G I S U P T O Y O U .

t hu r sday

NOV 26 •

4-8 PM

14 | nov/dec 2026 reflections

THANKSGIVING IN POLARIS Turkey or prime rib? That’s the hardest decision you’ll have to make. We’ll handle the cooking, the carving and the dishes at our three-course Thanksgiving dinner. There’s a menu for kids, too.

S AV E

DEC 5-6 + 12-13 •

9 AM-2 PM

t hu r sday

DEC 24 •

4-8 PM

t hu r sday

DEC 31 •

5-9 PM

THE DATE

S A N TA B R U N C H Santa is making his annual stop at the Club this December, and brunch is part of the deal. Bring the kids, their wish lists and an appetite for a sweet and savory feast.

CHRISTMAS EVE IN POLARIS If your Christmas Eve to-do list includes making dinner, cross that one off and head to the Club for a threecourse prix fixe meal.

NEW YEAR'S EVE IN POLARIS Celebrate with one last good dinner to round out the year. Polaris will serve its full menu on Dec. 31, with champagne flowing as we welcome 2027.

To make reservations, 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) 09/09/2026 4. Issue Frequency BIMONTHLY 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) 09/01/2026 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) 6192 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) 298 309 (2) Mailed In-County Paid Subscriptions Stated on PS Form 3541 (include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies) 4951 4979 (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)) 5249 5288 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) 5799 6088 g. Copies not Distributed 393 162 h. Total (Sum of 15f and 15g) 6192 6250 i. Percent Paid (15c divided by 15f times 100) 90.52% 86.86% 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 5249 5288 c. Total Print Distribution (Line 15F) + Paid Electronic Copies 5799 6088 d. Percent Paid (Both Print & Electronic Copies) 90.52% 86.86% 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 11/01/2026 issue of this publication. Publication not required. 18. Signature and Title of Editor, Publisher, Business Manager, or Owner Title Alison Brownrigg Editor Date 09/09/2026 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).

bellevue club nov/dec 2026 | 15

PEOPLE & PLACES

VILL AGE PEOPLE

SUNCADIA’S NEWEST EXPANSION PAIRS MOUNTAIN-TOWN CHARM WITH PLENTY OF COLD-WEATHER FUN.

Suncadia has never been a particularly hard sell in winter: Trade Seattle drizzle for Cascade snow, add a fireplace and suddenly winter looks a lot more fun. This year, however, there’s a new reason to head east. Suncadia Social, the resort’s new 11-acre village adjacent to the Lodge, opened this summer as part of a broader $40 million investment in the property. Designed as a walkable hub for eating, shopping and lingering, it brings a mountain-town feel to the heart of the resort. Roslyn Grocery anchors the village with a 5,000-square-foot market 16 | nov/dec 2026 reflections

and teaching kitchen, while Cutters Point Coffee handles the morning caffeine. Forage Home offers Pacific Northwest-inspired home goods and gifts, and Out West Trading Co. covers the gear-and-apparel side of things. The biggest draw may be dinner. G.H. Pasta & Pizza and Eldr come from Seattle chef Brian Clevenger, whose General Harvest restaurant group also includes familiar names such as Vendemmia in Madrona, Raccolto in West Seattle, East Anchor Seafood and Haerfest. At Suncadia, G.H. leans into crowd-pleasing pasta and pizza, while Eldr centers its menu around live-fire cooking. Forty-two new bungalows and row homes complete the village, making Suncadia Social feel less like a resort add-on and more like a small neighborhood of its own. Winter is when the new village really heats up. Suncadia’s annual Winterfest begins Thanksgiving weekend, with holiday markets and tree lightings, plus Santa visits, story times and a holiday drone show on December 19. Beyond the twinkle lights, the resort’s cold-weather lineup includes tubing, Nordic skiing, snowshoeing and outdoor skating. The result is a Suncadia that feels familiar but noticeably fuller: the same trails, mountain air and excuse to spend an afternoon by the fire, now with somewhere new to linger when you come in from the cold. suncadia.com

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PEOPLE & PLACES

Ring Leader PHONES DOWN , TORCHES ON .

here’s something deeply satisfying about wearing something you made with your own two hands. While there are plenty of places to buy jewelry, Gem Studio, opening mid-November at Alderwood mall in Lynnwood, would rather hand you a torch and teach you to make your own.

ring-making nights became a thing, and James discovered he loved the social experience even more than the jewelry. Nearly a decade later, Gem Studio has expanded across the United States and Canada, with Alderwood marking its Washington debut. A Bellevue location, we hear, is in the works for 2027.

The Utah-born concept turns silversmithing into a surprisingly social night out, with expert jewelers guiding complete beginners through the process of designing, shaping, soldering and finishing their own sterling silver pieces. Choose a stone, decide what it wants to become—be it a ring, pendant, bracelet, pair of earrings, even a bolo tie—then get to work.

Consider it a holiday-party alternative, a girls’ night out with great souvenirs or a date night with built-in conversation. Gift cards also solve the perennial problem of what to give to the person who has everything: something that expands their creative horizons.

And here’s the important part:

You do not have to be “creative.” In fact, Gem Studio is less about mastering a craft than loosening the reins on whatever creative hang-ups or self-imposed preconceptions you walked in with. There is no correct ring style or result. No one is grading your bezel. If you like it, it worked. A few hours later, you leave wearing something no one else owns with the knowledge that you made it yourself. Founder Matt James stumbled onto the idea in 2017 while making turquoise rings to raise money for a school he helped build in Uganda. As his friends expressed interest in learning, 20 | nov/dec 2026 reflections

Gem Studio also offers charm and permanentjewelry experiences, but silversmithing is the main event. Prices start at $75 plus the stone, with most finished pieces landing in the $130-$165 range. gemstudio.com

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PEOPLE & PLACES

GROUNDS for

G R ATI TUDE After 30 years of helping Bellevue Club bloom, Garden Floral Manager Lisa Yost is preparing for a new season of her life. w r i t t e n b y a l i s o n b r ow n r i g g

WHEN LISA ARRIVED AT BELLEVUE CLUB IN 1996,

the outdoor pool didn’t exist and the floral program was a fraction of what it is today. As she prepares to retire at the end of 2026, three decades of her work are growing all around her.

Plants have been part of Lisa’s life for nearly as long as she can remember. As a little girl, Lisa spent a $10 gift from her grandmother on plants. She later earned a horticulture degree from Oregon State University and, in 1984, became the first intern at the University of Washington’s Center for Urban Horticulture. Her proving ground at the Club was the west side of the building, outside the executive offices near the outdoor tennis courts. The landscaping at the time leaned toward Southwestern and California styles—not an ideal match for a property built on wetlands with dense, heavy clay soil. Plants struggled before Lisa began improving the soil and establishing the bones of the landscape members see today: trees, shrubs, understory plantings and bulbs chosen to thrive in their particular surroundings. Lisa planted jasmine near the tennis courts and outdoor pool, and camellias along the ramp to Splash, where their generous winter blooms bring color to the grayest months. She has a particular affection for fragrant winter daphne and continues to replant it despite its relatively short lifespan. Her aesthetic is eclectic; she is drawn to unusual specimen trees, ornamental plants and anything willing to bloom when little else does. Every fall, she layers tulips, daffodils, hyacinths and other spring bulbs into the soil in succession, a horticultural lasagna designed to produce one wave of color after another. “When they begin to bloom in the spring, it reminds me why we worked so hard in the fall and makes it worth getting through the winter,” she says. 22 | nov/dec 2026 reflections

SOME CAREERS CAN B E M E AS U R E D I N Y E A R S . L I S A YO S T ’ S C A N B E MEASURED IN TREES. Over the years, Lisa’s responsibilities grew along with the gardens. She took over the Club’s interior plants, then helped develop a floral program that supplies arrangements throughout the property. Through it all, she has remained curious, still experimenting and still learning after a lifetime among plants. Winter offers the clearest view of what she has accomplished. Without f lowers and foliage commanding attention, the landscape’s underlying structure shines, highlighting just how much it has matured during her time here. Soon, Lisa will have more time to focus on her health, spend time with her grandchildren and, she hopes, return to England to tour its gardens. She leaves the Club’s landscape in the care of Kai Grundstrom, who has worked alongside her for five years and is finishing their horticulture degree. “I’ve really come to love and cherish the landscape,” says Kai. “I’ve learned a lot of things, mostly in the way of care, like how some of the plants have personalities. And while the Club boasts a mature forest across most of the property, we’ve seen a number of plants reach the end of their lifespan. So, I’m excited to work around those changes and adapt the gardens to the new needs of the landscape and weather.” Lisa’s legacy will not disappear when she retires. It will flower each spring, shade the walkways each summer and brighten the Club’s quietest winter days. After 30 years of tending this place, she has become part of its roots.

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COMMUNITY & CLUB

Set the table. We’ll take care of the feast. Choose from four holiday meal packages, whether you’re gathering around a table for two or hosting the whole family.

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H O L I D AY D I N I N G

PACKAGES ORDER BY 5 PM ON NOV 20

TRADITIONAL TURKEY $310 | 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 mushrooms and shallots • Glazed butternut squash with pumpkin seed s • Dinner rolls with butter (d ozen) • Choice of pecan pie or pumpkin pie

PRIME RIB $440 | 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 mushrooms and shallots • Glazed butternut squash with pumpkin seed s • Dinner rolls with butter (d ozen) • Choice of pecan pie or pumpkin pie

TURKEY & PRIME RIB $495 | SERVES 12-14 • Spice-rubbed roasted whole turkey • Half prime rib roast with rosemary salt crust • Caramelized onion and thyme gravy TURKEY FOR TWO $90 | SERVES 2 • Citrus cranberry sauce • Spice-rubbed turkey breast • Red wine peppercorn jus • Caramelized onion and thyme gravy • Horseradish cream • Citrus cranberry sauce • Washington apple and sage stuffing • Washington apple and sage stuffing • Roasted garlic mashed potatoes • Roasted garlic mashed potatoes • Green beans with cremini mushrooms and shallots • Green beans with cremini mushrooms and shallots • Glazed butternut squash with pumpkin seed s • Glazed butternut squash with pumpkin seed s • Dinner rolls with butter (2 d ozen) • Dinner rolls with butter • Choice of pecan pie or pumpkin pie slices • Pecan pie and pumpkin pie

bellevue club nov/dec 2026 | 25

▲

Members can pick up Thanksgiving-to-Go meals at the refrigerated truck in the parking lot on Thanksgiving Day, Nov. 26, from 9 AM 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.

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BELLEVUE, LAND OPPORTUNITY | $1,075,000

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MIND & BODY

PE AK CONDITION

G ET TI NG R E ADY FOR S KI S E A SON IS ONLY HALF THE EQUATION. ONCE WINTER IS UNDERWAY, A STRATEGIC SHIFT IN TRAINING HELPS KEEP THE BODY STRONG, MOBILE AND READY FOR THE NEXT RUN.

nov/dec 2026 reflections

TH E F I R S T P OW D E R R E P O R T O F TH E S E A SO N H A S A WAY O F I N S P I R I N G U R G E N C Y. Skis come out of storage. Lift tickets get booked. Legs that haven’t seen a mountain in months are suddenly expected to carve, absorb and stabilize their way through a full day of downhill adventure. That is why preseason conditioning matters. But preparing for opening day is only the beginning. Once the lifts start running, the body’s needs change—and the workouts that build strength before the season may not be the same ones that keep a skier or snowboarder performing well throughout it. Think of it as a shift from building to maintaining. Preseason training prepares the body for the demands ahead. In-season training helps it handle those demands repeatedly without becoming depleted, stiff or increasingly vulnerable to injury.

BUILD BEFORE THE SNOW Ideally, preseason conditioning begins six to eight weeks before the first day on the mountain. The goal is to create enough strength, endurance, power and stability to withstand forces the body may not encounter during ordinary workouts. Skiing and snowboarding place particular demands on the lower body. The quadriceps, hamstrings and glutes work together to maintain an athletic stance, control direction and absorb changes in terrain. Unlike a traditional squat, however, skiing asks these muscles to remain engaged for an extended period while also responding to turns, bumps and shifts in balance. “All skiers, especially experienced skiers/boarders who enjoy double black diamonds, should focus their training on overall functional strength, pliability and correct biomechanics,” says Bellevue Club personal trainer Catherine Kelly. “It’s so important to keep the body fit and ready for any condition on the mountain.” That includes muscular endurance, but it also calls for eccentric strength—the ability of a muscle to remain controlled as it lengthens. It comes into play when the legs absorb force, manage speed and hold the body steady through a descent. Squats, split squats, lateral lunges and controlled step-downs help develop that braking power. Preseason is also the time to introduce more dynamic work. Lateral hops, skater jumps and other carefully progressed plyometric exercises train the body to generate and absorb force while moving from side to side. Interval training on a bike, treadmill, rower or stair climber helps prepare the cardiovascular system for repeated bursts of effort followed by periods of relative recovery. Balance exercises add another piece to the puzzle. Although standing on an unstable surface can be useful, mountain-ready balance is not simply the ability to remain still. It is the ability to regain control after the terrain, equipment or body moves unexpectedly. Single-leg exercises, multidirectional movements and drills that require a quick but controlled response make balance training more specific to the sport. Preseason training should become progressively more challenging as the body adapts. The operative word is progressively: Going directly from summer relaxation to box jumps and an ambitious leg-day routine is more likely to result in sore muscles than stronger skiing. bellevue club nov/dec 2026 | 29

PILATES WITH A PURPOSE Pilates complements traditional strength and cardiovascular training by addressing how the body organizes itself during movement. Skiing may look like a leg-dominant activity, but maintaining control requires coordination between the hips, pelvis, spine and shoulders. On the Reformer or mat, Pilates exercises challenge the legs while requiring the trunk and pelvis to remain stable. That combination resembles an important demand of skiing: The lower body must adjust beneath a relatively controlled upper body. “Pilates is a safe and effective training method for skiing as it creates body awareness, integrating the deep core with each movement,” says Bellevue Club Pilates instructor Nancy Black. “This aids in hip and back stability and overall strength, power, control and balance.” Pilates can also reveal differences between sides. Most people have a stronger or more coordinated side, but a persistent imbalance can affect how comfortably they shift weight, initiate turns or recover when knocked out of position. Unilateral footwork, standing exercises and controlled rotation give an instructor an opportunity to observe those discrepancies before they are magnified on the mountain. Black also uses the Reformer’s jumpboard to train leg power and practice movement patterns that echo skiing. Mobility is part of the equation too. Ski boots restrict the ankle, while the sport asks the knees and hips to repeatedly flex and extend. Adequate mobility through the ankles, hips and upper back helps the body distribute movement more effectively instead of asking one area to compensate for another.

SHIFTING INTO SEASON Once regular ski days begin, more is not necessarily better. A demanding workout that builds capacity in November could simply create fatigue when performed between two January weekends on the mountain. In-season training is about retaining the strength developed during the preseason while leaving enough energy for the activity itself. For many recreational skiers and snowboarders, that means reducing training volume while continuing to touch the essentials: strength, mobility, balance and cardiovascular fitness. “What dictates harder training or recovery is the frequency of days spent on the mountain or in the gym. Listen to your body and don’t push over the limits to avoid injuries,” Kelly says. A skier who lifted three times a week during the preseason might reduce that to one or two concise, full-body sessions during the season. The weights do not necessarily need to become light, but the number of sets or exercises may decrease. Timing matters too. Harder strength work can be scheduled earlier in the week, with mobility, light cardio or Pilates closer to a ski day. A strenuous lower-body workout the day before skiing is unlikely to improve anyone’s experience on the mountain.

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SKIING + BOARDING TRAINING OPTIONS AT THE CLUB These series are designed to improve the strength, balance, endurance and stability needed for skiing and snowboarding throughout the entire season.

PILATES FOR SKIERS Nov 4 | Nov 11 | Nov 18

Wednesdays, 11:30 AM–12:20 PM | Nancy Black

Dec 2 | Dec 9 | Dec 16 Wednesdays, 11:30 AM–12:20 PM | Nancy Black

PRESEASON AND EARLY-SEASON SKIING AND SNOWBOARDING CONDITIONING Preseason: Oct 29 | Nov 5 | Nov 12 | Nov 19 Thursdays, 5:30–6:15 PM | Catherine Kelly

Early-Season: Dec 3 | Dec 10 | Dec 17 Thursdays, 5:30–6:15 PM | Catherine Kelly

RECOVER, REALIGN, REPEAT In season, Pilates can shift from preparation to maintenance. A session between ski days can restore movement through stiff hips and the upper back, reinforce core control and address the asymmetries that emerge after hours of turning, bracing and balancing. The session can still be active; its intensity depends on how the skier feels and when they plan to head back to the mountain. “Pilates can also aid in recovery with integrated strength and flexibility movements as well as specific hip, hamstrings, quads and inner thigh stretches,” Black says. Recovery does not have to mean doing nothing. Walking, gentle cycling, mobility work and easy Pilates encourage movement without adding substantial stress. Sleep, hydration and adequate nutrition also play essential roles, particularly during multiday ski trips.

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Soreness is expected when the body encounters a new or unusually demanding activity. Sharp pain, swelling, instability or discomfort that changes normal movement is different and deserves attention rather than another workout layered on top. Ultimately, successful ski conditioning is not a race toward peak fitness on opening day. It is a season-long process. Build strength before the snow arrives, adjust once time on the mountain increases and use recovery strategically. The reward is not simply surviving the first run—it is having enough strength, control and energy to enjoy the last one.

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bellevue club nov/dec 2026 | 31

PEOPLE & PLACES

WINTER'S BOUNTY THE NORTHWEST’S COLDEST MONTHS ARE PRIME SEASON FOR DUNGENESS CR AB AND OYSTERS .

w r i t t e n by a l i s o n b r ow n r i g g

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In November, when everyone seems to be elbow-deep in squash, the Northwest’s most compelling harvest is happening out of sight in the cold Pacific waters. Dungeness crab is hardening into its winter best while oysters sit tight in the bays, cool, plump and briny. When we talk about eating seasonally, most often it’s about what is currently harvestable from a farm. We all know that apples and pears hit the scene after the sunny stone fruit season and that, come late fall and winter, your choice for fresh produce is basically kale. And while seafood arrives at the market regardless of the season, it’s important to remember that the sea has seasons too, and winter is one of its most generous.

CR ACK ON Dungeness is by far the biggest celebrity from our cold-water harvest. It can serve as an impressive centerpiece for the holiday table but is also perfect for a more informal feast. Put a platter of cracked crab in front of people and watch it disappear. The crab takes its common name from Dungeness, a community near Sequim, Washington, beside the long spit that reaches into the Strait of Juan de Fuca. Shellfish has sustained Coast Salish communities throughout the region, and today, Dungeness remains a traditional food and an important commercial catch for tribal fishers and coastal fleets. The commercial season is tied to the crab itself, not the calendar. Nature doesn’t work on our timeline. Dungeness crabs grow by molting, shedding a hard shell and forming a larger, initially soft one. Just after a molt, a crab may look substantial but contain little meat. As its new shell hardens, the crab fills it out. Fishery managers test shell condition and meat recovery before opening sections of the Washington coast for fishing, so opening dates shift from year to year. The wait can be frustrating, but it provides a better harvest. In his 1964 memoir, “Delights and Prejudices,” Oregon native and champion of American cookery James Beard called Dungeness “the Pacific’s greatest blessing.” His ideal meal was freshly boiled crab, cooled and served with homemade mayonnaise, bread and butter, and beer or a very light white wine. This was the meal he said the gods intended “only for the pure in palate,” reflecting his belief that an exceptional local ingredient needs little embellishment. For an easy dinner, ask the fishmonger to clean a cooked crab, then at home, warm the sections gently, set out melted butter and lemon and crack on. If you're up for more prep, make a classic crab Louie salad or add crab meat to linguine with garlic, butter, chili and lemon. At the counter, buy a crab that is alive or was cooked that day. A live one should act like it: legs working, claws ready. Pick it up. It should feel heavy for its size, dense rather than hollow. A light crab may be a recent molt, all shell and water. The shell should be hard, with no give when pressed, and the smell clean and briny, never sharp. If it is cooked, look for a bright orange shell and legs tucked tight.

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SHELL YEAH! Oysters have a somewhat highfalutin reputation these days but were once so plentiful along the Pacific (and Atlantic) coasts that they were considered everyday food. Now oysters make any meal an occasion. A silver tray heaped with ice and topped with those craggy, barnacled shells looks instantly festive. Serve them as the opening act with a simple mignonette of minced shallots, black pepper and red wine vinegar, some lemon and a bracingly cold bottle of sparkling wine, and you’re done. Just shuck, pour and settle in. There is no doubt that the oyster is an acquired taste. It’s a wash of salt, sweetness, minerals and a finish that can suggest cucumber, melon or seaweed, depending on the waters in which it was raised. Taste two side by side and the differences become clear. An oyster spends its adult life in one spot, filtering the water around it. Currents, salinity, plankton and the shape of a bay influence what it tastes like. Names on a Northwest raw-bar list often indicate a beach, bay or growing method rather than a different species. Many are Pacific oysters, introduced from Japan in the early 20th century and now the workhorse of West Coast aquaculture. The tiny Olympia is Washington’s only native oyster and has a concentrated, savory flavor. Farmed Pacific oysters are available year-round, so the old rule about eating oysters only in months containing an “r” is no longer a commandment, although it remains a useful clue to quality. When buying oysters, look for tightly closed shells and a fresh ocean smell. Keep them cold, cup side down and covered with a damp towel but never submerged in fresh water. Shuck just before serving so the liquor stays in the shell. A squeeze of lemon or a restrained mignonette is plenty. They are also delicious grilled, fried or baked à la oysters Rockefeller with herb butter and breadcrumbs.

W H AT TO P O U R BRUT CHAMPAGNE OR TRADITIONAL-METHOD SPARKLING WINE Tiny bubbles, bright acidity and yeasty depth make this the celebration standard. MUSCADET SÈVRE ET MAINE Lean, citrusy and faintly saline, it is the classic raw-oyster match. CHABLIS Chalky minerality, citrus and a little more weight suit richer oysters. ALBARIÑO Lime, stone fruit and a sea-spray edge flatter sweet, briny Pacific oysters. SANCERRE OR ANOTHER DRY SAUVIGNON BLANC High acidity and herbal notes work particularly well with mignonette. PICPOUL DE PINET Light, lemony and exceptionally crisp, it is an easy bottle to pour generously.

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PEOPLE & PLACES

Find your

BLISS

Head to Port Townsend for a restorative two-day escape. w r i t t e n b y a l i s o n b r ow n r i g g

36 | nov/dec 2026 reflections

WEEKENDER

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Port Townsend’s disappointment became its good fortune, however. Without pressure to bulldoze and rebuild, much of its Victorian architecture survived. Today, downtown’s brick buildings and uptown’s grand houses frame a town that remains literary, artistic, maritime, slightly eccentric and very much alive.

Port Townsend

Down by the water, saloons, bordellos and mercantiles served arriving ships. Up on the bluff, prosperous residents built ornate homes with towers, turrets and broad porches. Then the railroad failed to materialize, commerce shifted elsewhere and the boom went bust.

About two hours from Bellevue by car and ferry ga ato Sar sage Pas

Founded in the mid-1800s at the entrance to Puget Sound, Port Townsend expected great things. Its strategic location and the promise of becoming the final stop on a transcontinental railroad fueled dreams of a metropolis. By the time Washington achieved statehood in 1889, boosters were calling it the “New York of the West.”

GETTING TO PORT TOWNSEND

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ABOUT TWO HOURS NORTHWEST OF BELLEVUE, Port Townsend is a good place to enjoy leisurely. Duck into a bookstore, linger over lunch or admire the Victorian houses, imagining which one you'd live in. Its sleepy port-town character makes a loose itinerary feel like a very good plan.

Kingston

Edmonds 104

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Bishop Block Bottle Shop & Garden

SHOPPING Water Street, downtown’s main drag, is where you’ll find the bulk of the good shopping. House of the Faun is perhaps the purest expression of the town’s darker, more romantic streak. Part gallery, part cabinet of curiosities, it gathers jewelry, fragrance, cards, calendars and art into displays that reward close inspection. Nearby, Fig & Ginger offers a chic mix of candles, perfume and other well-curated gifts, while Commoner, with its focus on simple clothing from small, environmentally friendly designers, makes the case for buying fewer, better things. Conservatory Coastal Home lightens the mood with nautical finds and candles poured in the shop. Anyone susceptible to old things should approach the Port Townsend Antique Mall with both time and trunk space. Seek out the midcentury dealer tucked away on the main floor, whose finds reward the intrepid shopper. For a sense of les puces, the French Antique Store warehouse is worth the short drive from the center of town for its collection of excellent brocante finds and is open by private appointment only between pop-ups in Seattle. It’s a hidden gem, and a stop there definitely gives you insider status. The bookstores deserve their own pilgrimage. William James Bookseller has sold used and rare books on Water Street since 1987. It is wonderfully overstuffed with stacks and narrow passages, and the shelves are full of the exact book you’ve been looking for. Uptown, Winter texts is its tiny, elegantly curated counterpoint devoted to quality world literature and small-press editions, including its own imprint, which publishes work by Ursula K. Le Guin and the Pacific Northwest bestseller, “A Field Companion for Wandering.”

Bishop Hotel | Photos by Brooke Fitts

Bishop Hotel

DINING One excellent dinner at Finistère uptown will anchor the whole visit. This chef-driven neighborhood restaurant has a seasonal menu that knows when to be polished and when to be comforting. Handmade pastas, seafood, thoughtful vegetarian dishes and a well-chosen bottle of wine are reliable reasons to book ahead. The room feels intimate and grown-up without being overly stuffy or performative. The Bishop Hotel is a great place to begin or end the day. Inside, Bishop Block Bottle Shop & Garden serves coffee and house-baked pastries in the morning, then eases into organic wines, cocktails and seasonal plates at night. There’s live music, a weekend brunch and a year-round courtyard that encourage lingering. If you arrive on a weekday, stop at Green Crow Tacos, where local and foraged ingredients turn the humble taco into something far more ambitious than its counter-service setting suggests. Frustratingly, it’s closed weekends, but the pork birria taco is worth planning a weekday around.

French Antique Store | Photo by Hello Pinecone Photography

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RESOURCES houseofthefaun.com IG @fig_and_ginger_pt shopcommoner.com conservatorycoastalhome.com frenchantiquestore.com IG @pt_antiquemall williamjamesbookseller.com wintertexts.com restaurantfinistere.com thebishophotel.com greencrowtacos.com soakonthesound.com parks.wa.gov palacehotelpt.com theswanhotel.com

Point Wilson Lighthouse

CHILLING OUT Sometimes the highest form of bliss is uninterrupted relaxation. At Soak on the Sound, private tiled rooms hold deep saltwater tubs designed for 50 minutes of just that. Choose a room with a Finnish sauna to add to the experience or go with its newest room, the Well, to draw your own cold soak. The setting is indulgent but unfussy, and the waterside location feels like part of the town’s elemental rhythm. Book ahead, then resist scheduling anything immediately afterward.

EXPLORING Save part of the second day for Fort Worden, where Port Townsend opens into beach, sky and military history. Once part of the coastal defense system guarding Puget Sound, the fort is now a state park filled with trails, old gun batteries and bluff-top views. Bring a flashlight for the shadowy concrete corridors of the abandoned buildings, then head to the beach to look for driftwood, sea glass and whatever the tide has surrendered. Point Wilson Lighthouse stands where the Strait of Juan de Fuca meets Admiralty Inlet, looking exactly as a lighthouse should: solitary, weathered and faintly cinematic. On the way back, wander uptown without an agenda, marveling at the ornate Victorian homes. From their blufftop windows, it is easy to imagine wives scanning the horizon for ships that took too long to return.

The Swan Hotel | Photo by Kelsey Brenner

WHERE TO STAY Nothing’s overly fancy in Port Townsend. The Palace occupies an 1889 building whose upper floors operated as a brothel from 1925 to 1933; many rooms now bear women’s names that nod to that colorful chapter. The Swan Hotel sits near Point Hudson, with water views, cottages and a casual maritime feel; stays also support the nonprofit Northwest Maritime. The Bishop occupies an 1890 brick building downtown, where Victorian bones, modern rooms and the garden below create a romantic base camp. All three are within walking distance of the main drag and provide a comfortable home base for the trip.

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COMMUNITY & CLUB

GRACE NOTES Good manners have less to do with perfect protocol than with being courteous to the people around us. w r i t t e n b y a l i s o n b r ow n r i g g

THE HOLIDAYS tend to expose the limits of our social fluency. Suddenly we are moving through cocktail parties, office gatherings and dinners with people we may see only once a year, trying to remember to thank the host, introduce the two people standing beside us or mind all the other p’s and q’s. For Arden Clise, founder of Seattle-based Clise Etiquette (cliseetiquette.com), the answer is not a crash course in obscure Victorian protocol. It is much simpler. “What I love about etiquette is that it has nothing to do with money, class or formality; anyone can practice it,” she says. “First and foremost, etiquette—or, really, manners—is about treating others with kindness and respect. It’s about putting people at ease and considering their needs.” The maxim “Etiquette is knowing which fork to use; manners is not saying anything when your neighbor uses the wrong one” is worth keeping in mind. The first gives us a framework for ourselves when navigating unfamiliar situations. The second tells us what to do when another actual human being is sitting beside us.

MANNERS, MODERNIZED

Some etiquette rules most definitely deserve to stay in the past. Clise is happy to have moved beyond conventions that once demanded that women identify themselves through their husbands or offer a dainty, fingers-only handshake. Not every tradition deserves preservation simply because somebody once put it in a book. What she would like to see revived is basic civility: acknowledging people, listening when they speak and showing a little consideration for the occasion. None of it requires a monogram or a passing grade from a finishing school. Perhaps the most endangered grace, however, is simply paying attention.

COURTESY COUNTS Phones have made being present difficult. Clise’s rule is straightforward: Silence the device and put it away when you are talking to someone. Don’t just put it on the table. Instead, tuck it away somewhere, like your pocket or purse. Barring an emergency, your date, friend, colleague or dinner companion should not have to compete with someone who isn’t in the room.

THE FIVE GRACES

PUT THE PHONE AWAY Give the person in front of you your full attention.

SAY THE SIMPLE THINGS “Please” and “thank you” never go out of style.

LET MISTAKES GO Give people room to get it wrong without making them feel embarrassed.

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ETIQUETTE

Clise teaches children formal table manners, partly so they won’t feel intimidated when they encounter a formal table. More important are conversation skills: listening, asking follow-up questions and noticing who hasn’t been included. Good conversation has always involved a little generosity. Resist the urge to turn every story into one of your own. That attentiveness matters even more when customs differ. Rather than assuming your own habits are universal, Clise recommends observing, asking respectful questions and honoring the traditions of another person’s home or community when possible.

THE PERSONAL TOUCH

Artist and author Kathryn Hastings (kathrynhastingsco.com) approaches the same idea from a very different direction. Hastings designs beautiful wax seals and explores the culture of handwritten correspondence in her forthcoming book, “The Handwritten Life.” Her work may look like a particularly beautiful argument for doing things the old-fashioned way, but Hastings sees it differently. When she discovered her first wax seal in Italy at 19, what captivated her was the way it changed the act of writing itself. Knowing she would finish a letter with a seal made her pay closer attention to the words leading up to it. “When we give something a sense of ritual, we elevate it,” she says. “We slow down. We pay attention.” That idea extends beyond stationery. Set a beautiful table for a regular Tuesday dinner. Bring flowers when a friend invites you over. Put on an outfit that

IT'S THE “THANK YOU” THAT MATTERS MOST.

BE CURIOUS Ask questions and listen to the answers.

ACKNOWLEDGE PEOPLE Smile, say hello and make eye contact.

makes you feel great just because—even if you're only going to Trader Joe's. For Hastings, choices like that are valuable because they make us stop and notice the moment we are in. Ironically, she believes technology may have given the handwritten letter a new life rather than killing it. For centuries, letters carried bills, contracts, appointments, business and news along with words of love or condolences. We no longer use paper for most of that. When we choose to write by hand now, Hastings says, it's because we want to convey a personal touch—a sense of thoughtfulness—to another person. bellevue bellevue club club nov/dec 2026 | 41

“Ask yourself simply: ‘What am I grateful for?’” she says. The answer may begin with the gift and lead somewhere more interesting. Her larger point is that gratitude loses something when it becomes performative. It's the “thank you” that matters most.

SIMPLY GRATEFUL Which brings us to the thank-you note, that tiny card capable of producing an astonishing amount of guilt and consternation during the gift-giving season. Hastings has a refreshingly relaxed approach. If the words “I should write a note” have been haunting you for three weeks, go ahead and thank the person another way. Call. Text. Express the gratitude. Then, with the obligation out of the way, write only if you have something you genuinely want to say.

A meaningful letter doesn't require fancy stationery, a quill or a wax seal. “As long as someone has a piece of paper and a pen, they have access to this,” Hastings says. Doodle in the margin, add a quotation or use plain printer paper. The value is in the evidence that you stopped what you were doing, thought about another person and put something of yourself on the page. That may be the thread running through the social graces that still matter. They interrupt our own momentum long enough to acknowledge somebody else. And when someone forgets one of the rules? Clise has the most gracious etiquette advice of all. “Zip your lips.”

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PEOPLE & PLACES

Fancy A Little

w r itten by a lison brow n r igg photogr a ph y by m a ry dee m ateo a n d m u k u l som a n

Club member Megan Baylous on building community, rediscovering whimsy and making room for delight.

44 | nov/dec 2026 reflections

By the time Megan Baylous, founder of macaron empire Lady Yum, sits down for an interview with me at the Club, she has already stocked shelves at the Kirkland shop, covered for a delivery driver who called in sick and made a delivery herself. Such is the glamour of small-business ownership. Somewhere in the middle of all that busyness, a couple came into her Kirkland shop and ordered the $7 special, a macaron and a glass of Champagne. They sat down. They stayed a while. The husband recognized Megan and told her how much he loved what she had built. They could stop in, have something fun and feel like they had gone somewhere, without committing to an expensive meal or waiting for an occasion. Megan has heard plenty of compliments about the macarons, but this one landed differently. That customer had described her business almost exactly as she’d imagined it: a place where people could break up an ordinary day with something beautiful, delicious and just fancy enough to feel like an event.

MEMBER PROFILE

bellevue club nov/dec 2026 | 45

Sometimes a macaron isn't only a macaron And sometimes, Megan acknowledges, “you have to look for the delight.” As a mom and macaron mogul, she gets caught in the same mental loops the rest of us do—work, stress, the list that doesn’t get shorter. But what she has discovered is that something novel, funny or faintly absurd can be just enough to break that loop. The older she gets, the more convinced she becomes that pleasure needn’t be earned through productivity, justified by a special occasion or saved for the end of something. A little break in the middle of the day is exactly the point. “A little fancy is kind of important,” she says. And it’s not hard to agree with her. That instinct predates Lady Yum by decades. A hostess at heart, Megan grew up in a small logging community in Alaska and started working in restaurants around age 12. She discovered she had a knack for making people feel welcome—and appreciated that same warmth when she was a guest. She still remembers restaurants where the food was unremarkable but the restaurant staff made her glad she'd come. The feeling of being cared for stayed with her long after the meal was over. 46 | nov/dec 2026 reflections

After college Megan went into finance, and by the time she was commuting an hour each way and raising a young daughter, the life she had built did not much resemble the life she had envisioned for herself. Growing up in a village of roughly 800 people had given her a different model, one where people looked after one another whether or not they liked each other. When she finally left the corporate world for the baking business she had been imagining for years, part of what she meant to build was the community she was missing. The business took a while to find its shape. She made custom cakes, worked weddings and accepted any baking gig that came along, giving herself three years to decide whether it could support her and her daughter. One summer of roughly 60 weddings settled the cake question. Cakes were laborintensive, hard to hand off and required her to work weekends, precisely when she wanted to be home. Meanwhile, customers kept asking for French macarons—something Megan had never eaten, let alone made. Eventually, she found a recipe and tried it, expecting something like a crunchy meringue, only to discover the delicate, chewy cookie she would eventually build a business around. In 2014 she opened the first Lady Yum in a 700-square-foot former frozen yogurt shop in Kirkland. In hindsight, the macaron is well suited to what Megan was after. The French cookie is colorful and playful and carries that fancy sense of occasion without requiring much commitment. There is suspense in choosing one, wondering whether the green one is pistachio or mint, or realizing that the blue one is coconut. And there is a little bit of merriment that comes

from eating something so pretty on an otherwise forgettable afternoon. It’s an accessible extravagance, which is perhaps why Megan’s comment about the importance of “a little fancy” feels like a philosophy worth living by. That philosophy includes a healthy dose of lighthearted folly in the form of “twirl awards,” where customers ascend a little pedestal and announce something they were proud of, no matter how small a win. Stores held a 5 p.m. toast with champagne, water or an imaginary glass simply to acknowledge that another day had happened. There is value in the temporary escape of doing something silly.

Laughter, novelty and a little absurdity feel like fuel

The stores themselves were designed around a similar idea. Megan intentionally made them different from one another, wanting each to belong to its own neighborhood while still feeling unmistakably like Lady Yum. The smaller locations, Kirkland and South Lake Union, are intimate, like little clubhouses. Pioneer Square, her passion project, is larger and more theatrical, with touches of fur, feathers, velvet and animal print. That location also made the connection between delight and belonging even clearer. Megan has always loved Pioneer Square for its history, character and grit, and after opening there she got to know some of the people living on the streets around the store. People who looked intimidating from a distance became familiar faces with names and backstories. They watched the block because it was theirs, and the experience reinforced something Megan had understood since Alaska: People want to be acknowledged and to feel that they belong somewhere. Over the past few years, Megan has felt more disconnected from that feeling. COVID-19 arrived on the heels of rapid expansion. A strong 2022 gave way to a harder economy for food businesses, while at the same time she was working through a lengthy divorce. She credits her longtime leadership team with keeping Lady Yum moving while much of her attention was elsewhere, but she can see now how far she had drifted from what made her want to start the business in the first place. With some mental space finally opening up, Megan has arrived at a realization that was both obvious and easy to miss: “I need exactly what I built for other people right now.”

bellevue club nov/dec 2026 | 47

Megan and her leadership team have taken to calling this next chapter “rediscovering the whimsy,” or, less reverently, “turning Lady Glum back into Lady Yum.” To that end, Megan is spending more time in the shops, talking to customers and thinking about how to teach a new generation of employees that hospitality is more than getting an order right. She wants people to feel noticed. She wants someone walking in alone to feel comfortable being there. She wants the shops to be somewhere you can enter without an invitation and still find a place waiting. Megan is not pretending that a hard stretch dissolves simply because somebody hands you a glass of champagne. And asked whether she feels fully back, she admits no, not yet. But she has come around to the view that real problems and real joy can coexist in the same life, and that most of us could stand to be more deliberate about the second one. Delight, as Megan describes it, isn’t denial. It’s noticing the good thing that is happening alongside everything else: five minutes with a friend, a laugh with a stranger, someone holding the door, a reason to dress up or a glass raised to nothing in particular.

Everybody deserves to feel joy. I think it's a basic human right.

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PEOPLE & PLACES

T H E RH Ô N E L E S S TR AV ELE D A search for grenache leads through stony vineyards, small villages and bottles worth bringing home. written by j u l i e h . ca s e

Paris

Lyon RHÔNE

Avignon

Since I descended upon southern France, I've wanted to drink nothing but wines from the Rhône Valley. I cannot get enough of Côtes du Rhône reds. I’ve fallen in love anew with grenache—the primary grape used to make red wine from this region. I love it for the bright red fruit notes and freshness it brings to the glass, rounded out by a hint of warm spice.

→

50 | nov/dec 2026 reflections

T R AV E L

bellevue club nov/dec 2026 | 51

THE NORTH HAS LONG BEEN DEFINED BY SIGNATURE VARIETY SYRAH, WHILE THE SOUTH HAS ALWAYS BEEN DOMINATED BY BLENDS, AND SPECIFICALLY GRENACHE-BASED BLENDS.

A LITTLE RHÔNE WORK

A primer: Côtes du Rhône is the name of the region’s broadest wine appellation, a legally defined area with its own rules for where grapes are grown and how the wine is made. It stretches roughly 125 miles along the Rhône River, from Vienne in the north to Avignon in the south. The north is syrah country. The south, where this story spends its time, is built on blends led by grenache. Rhône wines fall into four tiers, and the name on the label tells you which one you’re holding. At the base is Côtes du Rhône, which can come from 172 villages across the region and accounts for the largest share of production. One step up, Côtes du Rhône Villages covers 95 villages, most of them around Avignon and Orange. Above that, 21 villages and areas may add their own name to the label, as in Côtes du Rhône Villages Sablet or Côtes du Rhône Villages Plan de Dieu. At the top are the crus, the region’s most celebrated names. Châteauneuf-duPape and Gigondas are two of them, and their labels carry the cru name alone. There are 18 Côtes du Rhône crus: eight in the North and 10 in the South. In the South, where winemaking shifts to blends and grenache serves as the backbone, the most prestigious appellations each earned cru status by demonstrating distinctive terroir and consistent quality.

52 | nov/dec 2026 reflections

Beginning in the 1980s, when the wine world was largely fixated on Bordeaux and Burgundy, Robert Parker championed the Rhône. His 100-point scores for wines from the southern Rhône cru Châteauneuf-du-Pape put estates there on the collector map almost overnight; scores for single-vineyard wines from the northern Rhône cru CôteRôtie created a frenzy. He evangelized for the Rhône as a region, and the collector market responded accordingly. Yet while such attention might have occasionally dipped into the Côtes du Rhône Villages, it largely stopped at the cru level. Never mind how good the generic Côtes du Rhône was: a cru name gave the wine a story to tell at the table. A generic Côtes du Rhône label did not. The irony is, the wines labeled simply Côtes du Rhône and Côtes du Rhône Villages contain some of the best-value wines in France, often made from old vines on serious terroir and by skilled, ecologically committed producers. I found that skill, that commitment, that terroir—the specific soil, climate and growing conditions—as I ate and drank my way through the southern Côtes du Rhône.

A COLLECTIVE EFFORT

We were in a winemaking co-op (a winery owned by local grape growers) when that promise first hit. There, in a small village just 20 minutes west of Avignon at Les Vignerons d’Estézargues, we tasted wine after wine, all made in concrete tanks, not oak, which lends each a bright freshness. The entire co-op is built around 12 local growers, and all the vineyards within are set on those galets and clay, just like Châteauneuf-du-Pape. In the co-op, the best plots of each grower-member are made separately and then incorporated into the blend. What sets Estézargues apart from many other co-ops is conviction. A drive toward making wines without additives began in the 1980s. Today 90% of the wines are made organically and without additions, except for occasional sulfur at bottling. And then, the price tag: 7 to 9 euros. By the time their wines make it to the United States, that has risen to $12 to $20.

ON THE ROCKS

While northern vineyards sit largely atop granite and schist, the southern Côtes du Rhône is more geologically diverse and complex: Think clay-limestone, sandy soils, alluvial terraces and most famously the galets roulés. Also known Galets Roulés as “pudding stones,” they are softball- to cantaloupe-sized stones that were rolled smooth by glacial and fluvial actions over time and deposited in the region by the Rhône. Predominantly quartzite, the stones are often red, thanks to the iron-rich red clay they mingle with.

The discoveries continued across the river and about 34 miles northeast, just beyond Gigondas, in Sablet. At Domaine de Verquière, half the vineyard faces south and the other half faces north. Stand on the tiny farm road in between and you can see the village of Sablet far below on one side and the vineyards of Gigondas in the distance on the other. The elevation at this vineyard gives these wines exceptional freshness; the soils, a hint of clay and limestone but mostly sand (sable means “sand” in French), give finesse to the tannins, explained Verquière’s fourthgeneration winemaker, Thibaut Chamfort.

WHAT SETS ESTÉZARGUES APART FROM MANY OTHER CO-OPS IS CONVICTION.

Oh, those galets. They’ll break your wine-loving heart if you let them. Your ankle too. For this reason, I walked those vineyards with awe and trepidation, ogling their odd sizes and shapes. At times, they covered whole vineyards, red as fading barns and spanning hill after hill, intersected only by the green of the vines. Hills like red elephants they were. It was hard to grasp such a landscape, even for someone who has spent extensive time in Oregon's Rocks District, near Walla Walla, known for its own stony vineyards. Over the course of my week in the Côtes du Rhône, I fell hard for the villages and especially the named villages. Traversing out of Avignon and up and down the languid Rhône River, I stumbled time and again on wines of exceptional quality— and shocking value. This is the premise and the promise of the southern Rhône especially: fantastic red-fruited, grenache-based wines full of Mediterranean warmth that also won’t break the bank. Wines you could drink as easily at Canlis as perched along the shoulder of the D88 near Séguret, watching Tour de France riders spin by.

WHAT THE LABEL TELLS YOU

Crus

A wine from a recognized area with its own appellation

Côtes du Rhône Villages + Village Name

Identifies a more specific growing area, such as Sablet or Séguret

Côtes du Rhône Villages

A designation with stricter production requirements

Côtes du Rhône

The broad regional designation

bellevue club nov/dec 2026 | 53

I adore Verquière’s wines for their vivid fruit flavors. The 2025 Côtes du Rhône red is light and juicy, with tart raspberry notes and a gentle grip, all for about $16. The 2025 Plan de Dieu offers richer red fruit, a little pepper and a fresh aroma that reminds me of snow.

ONE MORE GLASS Those galets were on display across much of the week, almost as often as the grenache was. They were there in the Ardèche, at the 356-year-old winery Mas de Libian, which is now organic and biodynamic. Atop a terrace covered in galets, mourvèdre and grenache vines stretch toward the sun; in the gravity-fed winery in a cave far below those vines, we tasted variety, terroir and vintage. There was the 2023 Khayyâm, mostly grenache from what Aurélien Thibon describes as a hot, dry vintage: blackberry, cherry and black pepper on the nose. Over dinner we drank in so much of the southern Rhône, which just made me want it all the more. I’ll be back to the Rhône Valley at my first chance. Until then, I’m chasing Côtes du Rhône, and especially the villages and named villages, across every wine shop and restaurant list I can find it on.

/ŶƚĞŐƌŝƚǇ ŝŶ ǀĞƌǇ >ĂǇĞƌ

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COMMUNITY & CLUB

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A group of members and personal trainer Maryann Carpenter competed as a team in the September Spartan Trifecta Weekend in Monroe. Thanks for representing the Club!

B E H I N D T H E C A N VA S CLOSING RECEPTION On October 7, we invited back the four talented artists that were featured in our Live Artist Showcase in early March to show off their completed work. The results were stellar and so was the turnout. A big thank you to William Cook, Carol Ross, Susan Walker and Carol Whitaker for your participation in Behind the Canvas.

S T AY C O N N E C T E D

AND VISIT MEMBERS.BELLEVUECLUB.COM FOR MORE BC EVENT PHOTOS

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MEMBER PROFILE

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BARE BONES IN WINTER, SEATTLE’S WASHINGTON PARK ARBORETUM SHEDS ITS LEAVES AND SHOWS OFF.

THE ARBORETUM , a 230-acre living collection of hardy woody plants, located between Seattle’s Madison Valley and Montlake neighborhoods on the western shore of Lake Washington, has been more than a century in the making. Long before it became a park, this area was home to Duwamish villages, including a cedar-plank longhouse just east of the mouth of what is now Arboretum Creek. The Puget Mill Company logged the land in the 1880s, taking the largest trees but leaving much of the native forest standing. It became Washington Park in 1900 and was folded into the Olmsted Brothers’ citywide plan for Seattle’s parks in 1903. The Arboretum as we know it was formally established in 1934. In the years that followed, New Deal Works Progress Administration crews carried out much of the early construction and planting. A former harness-racing speedway became Azalea Way, the broad pedestrian promenade through the heart of the park. During winter the thousands of trees and shrubs, even bare-limbed ones, provide a riot of color that stands out in stark contrast to the region’s gray season. Northern Chinese red birches peel in papery strips, the new bark underneath pale against the older orange. Red- and yellow-stemmed dogwoods add color at ground level, and cotoneaster retains its clusters of orange-red fruit all season. Unable to contain itself until spring, witch hazel unfurls spidery yellow flowers, camellias bloom through the colder months, and winter honeysuckle, sweetbox and daphne provide fragrance when the air is crisp enough to notice it. 58 | nov/dec 2026 reflections

The best place to begin is the Joseph A. Witt Winter Garden, a short walk from the Graham Visitors Center. Designed specifically for cold-season interest, it is at its peak from late November through March. From there, continue to the Pinetum, where the Arboretum’s collection of more than 200 conifer species demonstrates just how varied an evergreen can be. The Arboretum is open daily and free to visit. botanicgardens.uw.edu

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