The Scene - September 2013 by Sound Publishing

scene the

Arts and entertainment for the Eastside September 2013

food, fun &

fashion n New recipes!

n New toys!

n New clothes!

2 THE scene SEPTEMBER 2013

TheEastsideScene.com

Research Volunteers Wanted . . . Do you currently use Clarisonic products? Would you like to use Clarisonic products? We are looking for volunteers between the ages of 15 & 70 to participate in Clinical Studies evaluating Clarisonic products. If you are interested please contact us: Phone: 425-952-3730 Email: studies@clarisonic.com Web: www.clarisonic.com If you qualify, you will be compensated for your participation in completed studies

scene

SEPTEMBER 2013 THE scene 3

INSIDE STORY Photo by Carey Rose

THE

The things that change

DINE

Chef’s Corner : Tom Black of Bis on Main

Independent Designer Runway Show returns

DRINK

The best way to store your wine

Dear reader,

Some things never change: the fact that my brothers’ feet smell after playing basketball. Or that I will always hate Miracle Whip. And that I’m the smartest kid in my family (haha). Other things change: the weather. The color of my eyes (depending on my outfit). Fashion – and food. In this issue of the Scene were talking changes – because it’s fall; changing leaves, yadda, yadda. But we’re going to focus on those last two things. First off, let’s talk about fashion. In this issue we’re talking about fall trends. We’re also talking high-fashion. As in the return of Bellevue Fashion Week – and the Second Annual Independent Designer Runway show! Hint: we talked to two of the designers - AND WE CAN’T WAIT. In the food department, were sharing our picks for the best tail-gating goodies (go Hawks!) If you’re looking for something a bit more classy, don’t worry. We also caught up with Chef Tom Black of Bis on Main (don’t miss the tasty recipe he told us about!) While we’re talking about changes, I wanted to let you know about a few more changes: did you see our shiny cover? And our fancy redesign? It’s slow moving – but we’re making it happen. Please let us know if you have any suggestions! Also, this will be my last issue as Assistant Editor of The Scene. I’ve decided to jump into the next adventure (the crazy, unpredictable world of music writing). So thanks for the memories, guys. It’s been a crazy ride! Now jump in! There are big changes coming your way...

11 13

FASHION

MUSIC

Hot tips, Summer Camp wrap-up

HOME

TECH

What your front door color says about you

Hot gadgets for back-to-school

EASTSIDE LIVING

LAUGHS

Gary Owen talks friendships - and football

What’s going on around the Eastside

On The Cover:

Model Jenna Arendse wears the Prism Halter and Laurel Canyon Wrap Skirt by Michael Cepress. Photo by Nate Gowdy.

THE

scene

2700 Richards Rd. Ste 201 Bellevue, WA 98005 425-453-4270 TheEastsideScene.com

Publisher

William Shaw

Managing Editor Craig Groshart

Assistant Editor Keegan Prosser, Assistant Editor kprosser@bellevuereporter.com

A PUBLICATION OF

Keegan Prosser

Contributing Writers Steve Bailey Linda Ball Rose Dennis Melinda Myers Heija Nunn

Design and Layout Melanie Morgan Diana Nelson Keegan Prosser

4 THE scene SEPTEMBER 2013

Bis on Main in old Bellevue has the kind of elegant ambiance that puts you at ease at once. With white linens and a wide expanse of windows, the feeling is clean and crisp. Chef Tom Black has been at the helm in the kitchen for five months, although the restaurant, owned by Joe Vilardi has been open since 1998. Black's story and history began as a cook for more than 10 years in a variety of restaurants back east. "I fell into it working at a sandwich shop my older sister managed in high school," Black says. "I loved the environment and the people, and also fell for the randomness of every day." After being passed up for promotions again and again, he decided to enroll at the New England Culinary Institute in Montpelier, Vt. When he graduated in 1993, his mom started calling him chef. "The minute you graduate from culinary school, to the world you're a

DINE

chef," he says. "But in the industry, you're a beginner." Working in 11 restaurants before he made the journey west made him who he is today, Black says. He and another chef arrived in Seattle in Dec. 1994, both with job offers in hand. But when they arrived their jobs had been given away. His friend was devastated and went back to Indiana. He stayed - and the very next day, was hired to work under chef Scott Staples at the Edgewater Hotel. At the time, the Edgewater had not yet had its massive renovation; he says it felt a "little tired." He was also working at the Hunt Club in the Sorrento Hotel, in addition to doing some catering. Black’s big break came when he went to work at Fuller's Restaurant in the Sheraton Hotel with chef Monique Barbeau, a James Beard Award winner for Best Chef Northwest. There, he quickly rose from cook to sous chef. When Barbeau got married, and had a baby, the Sheraton "pretty much gave me the restaurant." He was the chef at Fuller's for three years. Then came 9/11. Business travel came to a halt - which was most of the clientele at Fuller's - and the restaurant struggled.

Thrilling

OUTDOOR CLIMBING EXPERIENCES

It didn't attract very many locals, and Fuller's eventually closed. The day before 9/11, Black had lunch with the general manager and vice-president of Willows Lodge in Woodinville. He was named executive chef and general manager of the Barking Frog restaurant located at the lodge. In 2003, the Washington Wine Commission named the Barking Frog Restaurant of the Year, its highest honor. In April of 2004 Black added The Restaurant at Alderbrook Resort on Hood Canal to his responsibilities. He oversaw culinary operations for both properties until his departure in mid-summer 2005. He was exhausted from running back and forth to both restaurants. "My life was in Seattle, so I moved on," he says. From there Black had a variety of consulting jobs, and taught cooking classes as well as hosting dinners in private homes as far away as Palm Springs. He even cooked for a crew doing a photo shoot in the Mojave Desert. Last year, Black opened his own restaurant called Bea in Madrona with a friend and business partner. Unfortunately both dissolved, the partner bought him out, and Bea recently closed. He started back doing private dinners

A recipe from Tom Black

Dungeness Crab Beignets Fresh Picked Dungeness Crabmeat (picked clean of any shell or cartilage)

squeeze out water

Aioli base to bind (it does not take very much aioli to bind)

Chives – chopped fine Lemon juice – to taste Panko Bread Crumbs to bind – fine grind

Salt and white pepper - to taste Mix all. Form into small .5 oz balls and freeze on sheet tray on parchment paper till solid.

Beignet Batter: Yield 1 Qt. = 10 servings 2 Cups Bread Flour 2 T. Sugar 2 T. Baking Powder 2 t. Salt 12 oz. Pellegrino, or other water with gas

www .AdventuraPlay. com

Combine above ingredients in mixing bowl and whisk, keep in ice bath. Dredge crab balls in beignet batter and drop into hot fryer oil at 350 degrees, till golden brown. Remove and place on a paper towel and serve.

and wine and food pairings. "I've been blessed with the experience I've had over the last five years," he says. Black says the first three months of the year private dinners fall off though, as people come off the busy holiday season. So, he put his feelers out again, and in April this year he saw the post for a chef needed for a fine dining restaurant on the east side, which was Bis on Main. "I'd always known about Bis on Main," he says. "Hiring a chef was big thing (for Vilardi) because he's only had a few chefs in the 15 years it's been open. This place has a very loyal clientele. They know what they're going to order and it feels comfortable to them because our staff knows what they drink, what they like." Even though it's a fine dining establishment, Black says kids are welcome. Reservations are recommended for dinner. Bis on Main is open seven days a week for dinner, beginning at 3:30 p.m., and lunch Monday through Friday, beginning at 11:30 a.m. Bis on Main is at 10213 Main. St. Happy hour is all day on Sunday, 8:30 p.m. to closing; Monday through Thursday (kitchen closes at 10:30 p.m.); and 9 p.m. to closing on Friday and Saturday, also with the kitchen closing at 10:30 p.m.

Aioli Base: Yield: 8 servings 1/2 small clove of garlic, peeled 1 teaspoon salt 1 large egg yolk 1 teaspoon Dijon mustard Approximately 1 cup extra-virgin olive oil Approximately 1 cup olive oil Lemon juice Salt and freshly ground black pepper Smash up garlic with salt in a mortar and pestle (if you don’t have a mortar and pestle you can very finely chop the garlic). Place egg yolk and mustard in a bowl and whisk. Next, start to add olive oil bit by bit. Once you’ve blended in a half cup of the olive oil, start to add the rest in larger amounts. When you’ve added it all, add garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill and chopped roast nuts. To finish, season to taste with salt, freshly ground black pepper and lemon juice.

Spicy Remoulade: Yield 1 Qt. - 2 T. per serving 2 ½ Cups Aioli Base 6 each red peppers, roasted, peeled & seeded 1 T. Pimento spice 3 T. Capers, rough chopped ½ oz. Lemon juice Salt and pepper to taste Combine all in food processor, puree till smooth consistency, season and refrigerate. *Serve with Beignets*

130816 Crossroads New Restaurants Scene Magazine 9-5x11 NE.pdf

THE

8/15/13

12:08 PM

scene SEPTEMBER 2013

TheEastsideScene.com 5

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6 THE scene SEPTEMBER 2013

DINE 1/2 cup Barbecue Sauce, divided 1 lb. chicken wings, split, tips discarded

Treats for the big game

MIX peppers, honey and 1/4 cup barbecue sauce. Pour over chicken in shallow dish; toss to coat. Refrigerate 1 hour to marinate.

BY KEEGAN PROSSER

HEAT grill to medium heat. Remove chicken from marinade; discard marinade. Grill wings 8 to 10 min. or until done, turning after 5 min.

The countdown has begun - football season is just around the corner. So what does that mean? It’s time to gather your friends, cool the drinks - and prepare some awesome treats for the big game. Here’s what we’re cooking up this season:

PLACE wings in large bowl. Add remaining barbecue sauce; toss to coat. SIZE-WISE Enjoy your favorite foods while keeping portion size in mind.

Spicy Honey - Chipotle wings

USE YOUR OVEN Marinate chicken as directed. Heat oven to 350ºF. Remove chicken from marinade; discard marinade. Place chicken in single layer on baking sheet sprayed with cooking spray. Bake 30 min. or until done. Toss with remaining barbecue sauce as directed.

2 Tbsp. chopped canned chipotle peppers in adobo sauce 2 Tbsp. honey

Blue Cheese & Bacon Burgers 2 lb. lean ground beef 1 pkg. (4 oz.) Crumbled Blue Cheese 8 slices cooked Bacon, crumbled 1/2 cup A.1. Original Steak Sauce 2 Tbsp. A.1. Dry Rubs Bold Original 12 slider buns

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*This Venue Open to the Public. Made possible, in part, by an award from 4Culture.

HOW TO EASILY DIP COOKIE BALLS To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Let stand until chocolate coating is firm. HOW TO STORE Store in tightly covered container in refrigerator. All recipes from KraftRecipes.com

HEAT grill to medium-high heat. MIX all ingredients except buns; shape into 12 (3/4-inchthick) patties. GRILL 5 min. on each side or until done (160ºF), placing buns, cut-sides down, on grill grate for the last 2 min. FILL buns with burgers. SUBSTITUTE: Prepare using ground chicken or 2 pkg. (1 lb. each) frozen LOUIS RICH Pure Ground Turkey, thawed. SERVING SUGGESTION: Serve with fresh fruit and baked chips to round out the meal.

SATURDAY SEPTEMBER 14TH 6PM - MIDNIGHT

HOW TO MELT CHOCOLATE Place chocolate in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

BBQ Steakhouse Chili 2 Tbsp. oil 1 lb. beef top round steak, cut into 1/2-inch pieces 1 lb. extra-lean ground beef 1 onion, finely chopped 1/4 cup A.1. Dry Rubs Bold Original 3 cloves garlic, minced 2 cans (15.5 oz. each) kidney beans, rinsed 1 can (21.45 oz.) no-salt-added diced tomatoes, undrained 1 bottle (18 oz.) Hickory Smoke barbecue Sauce 3/4 cup shredded cheddar cheese HEAT oil in large skillet. Add next 5 ingredients; stir. Cook 10 min. or until meat is evenly browned, stirring frequently. Transfer to slow cooker. STIR in all remaining ingredients except cheese; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours). SERVE topped with cheese. SPECIAL EXTRA Garnish with sliced green onions just before serving. GAME DAY TIP This is a great game-day chili since it both makes enough to feed a crowd, and can be made ahead of time. Refrigerate any leftovers, then reheat and serve spooned over hot baked potatoes or cooked hot dogs.

Oreo Football Cookie Balls

6 oz. (3/4 of 8-oz. pkg.) cream cheese, softened 1 pkg. (15.25 oz.) OREO Chocolate Creme Cookies, finely crushed 4 pkg. (4 oz. each) BAKER’S SemiSweet Chocolate, broken into pieces, melted 1 Tbsp. white decorating icing MIX cream cheese and cookie crumbs until well blended. SHAPE into 40 (1-inch) football shapes. Freeze 10 min. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Use icing to draw laces on footballs. REFRIGERATE 1 hour or until firm.

How to make tailgating a success Whether you’re tailgating or barbecuing this season, the party is outside. And with outdoor fun comes different challenges. Here are four things to consider while planning your tailgating party.

n Go Gourmet In addition to your standard fare of burgers and hot dogs, impress your friends with some gourmet choices. Think shish kabob, grilled fruits and teriyaki chicken wings. For drinks, think outside the beer can and bring your blender. Look for drink recipes that highlight your team’s colors.

n Power Up When it comes to power, the generator you choose is important. Look for an inverter generator to keep your cell phones and portable electronics charged and your food cooking. You won’t want the power to cut out before half time.

n Stay Safe Have your fun, but be sure to designate a driver, tasked with getting everyone home safely at the end of the day. When emotions are high during game time, things can get rowdy. So don’t forget to be respectful of fellow tailgaters around you, so no issues arise.

n Make a List Nothing spoils a good time like forgetting something important. From batteries to buns, you’ll want to make sure you have everything you need for a good time. So make a list and check it twice – before you leave home.

With a few twists on outdoor classic fun, you can make this season the best one yet. GO HAWKS!

SEPTEMBER 2013 THE scene 7

DRINK

How-to: Make sure your good wine stays great

BY STEVE BAILEY

Proper storage and cellaring of wine is important. If you plan to store a wine with the idea of drinking it soon, conditions such as temperature, humidity, sunlight and vibration are not as critical as they are for a bottle that you intend to cellar for years. Whenever possible you should attempt to store your wine at less than 65 degrees, laying it on its side to keep the cork in contact with the wine. If you can keep the wine out of direct sunlight and away from appliances that constantly vibrate, that is beneficial as well. A dark closet shelf in the coolest part of the house will work for storing wines meant for early drinking. Wines that are meant for aging (i.e. those wines that will benefit from time in bottle) should be kept in a more controlled environment. The ideal temperature for wine cellaring is somewhere between 52 and 58 degrees. The process of aging wine involves different chemical reactions between the compounds in the wine. Many of these reactions are precipitated by the slow infusion of oxygen through the cork. The speed of these chemical reactions is directly affected by temperature. If stored below 50 degrees, these chemical reactions are stunted and aging almost stops. If stored above 78 degrees, the aging process goes from years to months. An optimum and constant temperature will allow the wine to mature in a slow and uniform manner.

Temperature Stability: Wines that are being cellared need a constant and stable temperature with a fluctuation of no more than 5 degrees from its highest to lowest. Huge temperature fluctuations are probably more detrimental to your wines than a higher than optimum cellar temperature. The fluctuation in temperature of the wine in bottle forces the wine to expand when the temperature goes up and contract when the temperature goes down. This process affects the cork and the amount of oxygen that can pass through and around it. Constant fluctuation will cause the wine to age prematurely, resulting in oxidation. Humidity: Ideally, humidity levels should remain between

60 and 80 percent. If the humidity in your cellar is too low, it will cause the outer portion of the cork to dry out and become brittle. That, in turn, will allow more oxygen to enter the wine. By the way, humidity levels of around 80 percent will cause wine labels to deteriorate. To counteract that, I put a piece of cellophane tape over my wine labels. Ventilation: Over time, wines will absorb odors that they are constantly in contact with so don’t store wines together with onions, garlic, etc., that give off a constant odor. Darkness: Wines should never be subjected to excessive amounts of light. Low level lighting will not harm wine but direct sunlight with a high ultraviolet content can do damage to wines over time. Optimal Wine Serving Temperatures: One of the questions that I am asked most is in regard to the proper serving temperature for our various wines. Here are my thoughts on the best temperatures for serving different wines: ■ Bordeaux and Rhone red wines: 63 to 65 degrees ■ Oaked white wines (chardonnay & viognier):

50 to 52 degrees

■ Fresh style white wines (Roussanne): 47 to 50

degrees ■ Dry rosé: 43 to 47 degrees

Steve Bailey is the winemaker at Sigillo Cellars, 8353 Meadowbrook Way SE, Snoqualmie. sigillocellars.com

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often report having difficulty with getting comfortable and keeping the mask on during the night. Others may have trouble keeping a seal around the mask and must use head straps to keep their mouth closed while asleep,” said Doneskey. According to Doneskey, patients also express lifestyle concerns such as the inconvenience of taking CPAP along when they travel or go on vacation. At The Sleep Apnea & Facial Pain Center, Doneskey reports high levels of patient satisfaction, compliance and success with a new oral appliance called “The SilentPartner™, a jaw-friendly FDA approved oral airway dilator that Doneskey himself helped develop. According to Doneskey, The SilentPartner is a comfortable, fully adjustable mouth appliance that allows the jaw to be safely placed in the optimum position to keep the airway open. In addition to keeping the airway open, The SilentPartner eliminates snoring in most patients while

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8 the scene SEPTEMBER 2013

g n i Mak : k r o it w

f o s e n e c es h t d n i h e ent B d n e p e d In s ’ r a e y s w i o th h S y a w un R r e n g i s De N PROSSER A BY KEEG s by Nate Gowdy ho Fashion p

COVER

For the second year in a row the Bellevue Collection will present it’s Independent Designer Runway Show (IDRS) as part of Bellevue Fashion Week, and as the big day inches closer, the competition is beginning to heat up. This year’s competition will feature new collections from 11 of the area’s most promising new designers - who were selected by a panel featuring local fashion experts Laura Cassidy (Style Editor, Seattle Metropolitan Magazine), Vivian Miller-Rahl (Regional Director, Fashion Group International, Seattle), Drew Holland (Business Development Manager, Amazon) Bruce Pflaumer (Owner, Michael Bruce Image Consulting) and Rebecca Luke (Key Costume Designer, Rebecca Luke Costume Design). Over the past few months, designers have been working with the panel to curate a 10-look collection on the runway, with hopes of taking home the prize: a package that includes $5,000 cash to help build their business and a special display in Bellevue Square during the month of October. The Scene recently caught up with two of the shows competitors, Corban Harper and Michael Cepress, to learn more about what we can expect at the big show.

On the rise: Corban Harper A 2012 graduate of the International Academy of Design and Tech, 23-year-old Corban Harper says his interest in fashion evolved naturally. “I’ve always been really interested in art, so any medium was a creative outlet,” Harper says. Known for his elegant, graceful take on women’s wear, Harper made a splash in the local fashion scene when he took home the top prize in last year’s Project Red Dress and when he was deemed the Best Emerging Designer at Metropolitan Fashion Week 2012. “I dress in men’s wear so it obviously comes more naturally to me,” Harper says. “But women’s wear has kind of taken a front seat.” Harper says he’s constantly paying attention to pop culture, architect and religion for new ideas. But his main source of inspiration continues to be strong women. “It’s always inspiring to see powerful women in history - like Joan of Arc,” Harper says. For him, designing clothes for women is about achieving that balance of fierceness and femininity. For the Bellevue show, Harper will trade his flow-y gowns for styles a little more street-friendly. “My woman of power this year is Cat Woman,” Harper says. “Which is kind of a really fun tongue-and-cheek way to keep it lighthearted but still have a really cool, languid edge to it.” Don’t expect Harper’s collection to include cat ears and animal print. Rather, his vision is more theory-based. “I’m referencing her - but my clothes won’t look like costumes,” Harper says. “It’s more, like, if Cat Woman was a real person - what she would wear.” For those familiar with Harper’s work, the edgy lean may come as a bit of a surprise, but the designer ensures his polished aesthetic will remain. “I have a friend whose dad is in a motorcycle gang, so I looked at his motorcycle jackets,” Harper says. It’s in these details - the construction, crafty, do-it-yourself techniques - where Harper is looking to bring his refinement to the streets. But, it’s proven to be a challenge. “Not only finding out what’s appropriate for this area, but blending the [hard and soft],” Harper says. “They’re polar opposites; they don’t necessarily blend together.” The young designer says he was determined to pursue this line even if he didn’t get accepted for the Bellevue show, but he’s excited about the opportunity to share his line on such an important stage. “It’s still intimidating,” Harper says.

Big business: Michael Cepress For Michael Cepress, the opportunity to show in the Independent Designer Runway Show isn’t so much about debuting a new point of view as it is taking his business to the next level. The Seattle-based designer, who founded Michael Cepress Design in 2008, has been a full-time designer, tailor and fashion maven for 10 years. In addition to being one of the most buzzed

STORY about designers in the area (he was voted “Best Men’s Wear Designer” as part of Seattle Weekly’s “Best of 2013” poll), Cepress calls hip-hop superstars Macklemore and Ryan Lewis customers. The up-and-coming designer also recently launched his first full men’s and women’s lines, after raising more than $50,000 through a Kickstarter campaign. “That was absolutely central to being able to take this next step,” says Cepress, who also teaches design courses at the University of Washington and operates a tailoring business out of his studio. “It was a moment where I really rallied the support of the community around me - and when I realized people really believed in what I’m doing.” The money raised helped Cepress finish the “American Dreaming” collections and premiere the looks at his own runway show, held at Seattle’s Century Ballroom in June. Cepress first got involved with fashion design while in graduate school at the University of Washington - where his passion for clothing was showcased through drawings, performance and fine arts pieces. “Eventually it got to the point where I was like, Why am I beating around the bush here? Just start to make the clothes in the way that you want to make the clothes,” Cepress says. Once he made that revelation, Cepress made his master thesis a runway show - for which he put together his first two collections. “That’s when I feel like I really started to cut my teeth,” Cepress says. He credits that body of work - 70 garments - as the reason he was able to find work as a costume technician the minute he graduated. That’s likely where his dramatic aesthetic comes from. “I think there is something theatrical about how I design - a certain boldness about it,” Cepress says. “I think there is kind of a historic element about how I design my collections.” For the Bellevue show Cepress is building on his recent collections creating 10 original looks (five male, five female) that pay homage to the 1960s and 70s. “That moment in history has always been hugely inspiring to me; it really fuels me in a big way,” Cepress says about his source of inspiration. “In my opinion, it’s one of the last moments in American history when people truly cared about one another. And this is my opportunity to honor that and celebrate that - and to remind people that we need to get back to that.” Cepress’ intent is to keep the dramatic, historic quality of clothes without overwhelming people. “They should feel like they are wearing something powerful or special - but not a costume,” Cepress says. So what should attendees expect from his show? Feel good, earthy vibes - and awesome, classic tunes. “It’s all about that full experience around the clothes,” he says.

The prize Ultimately, the exposure and mentorship they’ll receive from the show in Bellevue is what drew Harper and Cepress to the Independent Designer Runway show. “They’re really about fostering creativity,” Harper says. “And helping you display your collection in the best light.” For Harper, winning the competition means being able to establish himself as an important voice in the fashion world. And for Cepress, it means confidently stepping toward making his clothing available to the masses. “I am eager and ready for relationships with local retailers,” Cepress says.

The Independent Designer Runway show will be held at 6:30 p.m. on Wednesday, Sept. 25, at the Hyatt Regency Bellevue, 900 Bellevue Way N.E. VIP ($75) and General Admission tickets ($50) are available now.

TheEastsideScene.com 9

Fall Trends for 2013

By Rose Dennis This season, designers created a number of ‘must have’ looks. On the runway, Seattle’s own Grunge look has been updated to be glamorous; Punk is now pretty and feminine; animal prints continue to be strong - and the trend of borrowing from the men continues (see: hounds-tooth and pinstripe patterns in pantsuits, worn with loafers or oxfords). Also on trend this season is paying homage to the Hollywood glamour of the 40’ 50’s and 60’s Hollywood glamour for evening - and making a statement with a unique coat or jacket as a the number one cover-up. And when it comes to accessories- ‘the belt’ is the go-to for making everything look new.

n Fabric:

Leather is #1. Lace; Digital prints are still in style; Plaids; Woven Knit sweaters and dresses with knife pleats; and jersey knits.

n COLOR: Black, white, black-and-white, shades of

gray; Camel; Yellow; Pink; Green’s and Teal will stand out. Purple reigns. Red’s on fire. Orange is hot. And blue, with a big return to navy, remains America’s favorite color.

n Accessories:

A feminine and pointed-toe pump shoe; feather and sequin embellishments; a bold colored handbag; hats and gloves; second skin boots; rocker boots; red lips; a statement necklace, earrings and cuff.

After attending many of the designer shows in the United States and in Europe, Ken Downing, Fashion Director for Neiman Marcus, gives “The List for Her” for Fall 2013.

n Rocker Chic:

Fashion Tunes In

n Violet Femmes:

From lavender to eggplant, purple reigns

n Boys Town:

A dash of haberdashery, a touch of tomboy

n The Pointed Toe:

Looks sharp on everything from pumps to boots

n Lace Noir:

Fade to Black-both day and night

n Red, The New Neutral:

Has us fired up

n Animal Magnetism:

We’re wild for spots and stripes

n Scaled –Down Handbags:

Mini dimensions, major impact

n The Fall Face:

Toned down gets turned up

n Multifaceted Necklaces: Gem-cut stones add a flash of brilliance

10 THE scene SEPTEMBER 2013

t o Htips!

MUSIC

snapshots

WS THE SHON YOU DO M’TISS WANT TO ! THIS MONTH

from summer camp

Sausagefest 2013: Don’t let the name deceive you. This little concert/meat party may be one of the Eastside’s best kept little secrets - and it absolutely ROCKS. Last year’s lineup featured Portugal. The Man and Cold War Kids (and some GREAT beer). This year, talent bookers are keeping it a bit more local with Beat Connection, My Goodness, Grizzled Mighty, Big Eyes, Fly Moon Royalty, among others. The 21-plus event will also serve as the release party for Red Hook’s new Joint Effort, a hemp beer collaboration with Seattle’s Hilliards Beer. Tickets are $10 in advance or $15 at the door. Sept. 14 at Red Hook Brewery. www.redhook.com.

TyLer Bancroft, Said the Whale COLD WA R

The Lumineers: HO! HEY! Nope that’s not

me calling you names. It’s just the catchy chorus from the Denver, Colorado-based act’s breakout song of the same name. If you haven’t already heard - this folk-pop four piece is kind of a big deal for their feel good, folks-y summer tunes. And live, it’s an absolute wonder to behold. PLUS: Marymoor’s grass lawn is the perfect place to kick your shoes off and dance in the sun. Sept. 20 and 21 at Marymoor Park. www.livenation.com.

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12 THE scene SEPTEMBER 2013

HOME

DOOR

GREEN

Tells the world that you have traditional values and enjoy being a member of the community.

WHAT YOUR COLOR SAYS ABOUT YOU Are you an introvert with an orange front door? If so, you’re sending mixed messages to your friends and neighbors. According to national color expert Kate Smith, you should try to match the color of your entry door with your personality to give guests a “preview” of the owner inside the home. “An entry door painted a bold shade of orange says ‘I’m friendly, fun-loving and enjoy getting together with people’ - so that’s the color for an extrovert and perhaps not the best choice for someone who has a more reserved personality,” says Smith, president and chief color maven of Sensational Color. “Since the front door is the key feature on a house that offers homeowners the most flexibility in color choice, this is a good place for people to let their personality shine through.” Smith suggests homeowners purchase smooth, paintable doors for their homes so they can select and add the color that best reflects their personality. According to Smith, here’s a look at what different paint colors on entry doors of the home say about the occupants inside:

RED

Tells the world to “look at me!” This bright color says I’m not afraid of standing out or saying what’s on my mind.

WHITE

Says that I prefer things that are organized, neat and clean. Even if my home isn’t always this way, I wish it were!

BLACK

Says I’m consistent, conservative and reserved in my manner as well as my approach to color. With a black door I’m saying my design style is timeless rather than trendy.

BLUE

Tells people you are naturally at ease in most situations and people are attracted to your easygoing personality.

YELLOW

Says you have a personality similar to green, but a bit less traditional. You’re most likely a leader or organizer of a group.

PURPLE Reveals a “free spirited” person who is comfortable taking risks, thinking differently and dreaming big.

A white door says you are organized, neat and clean. A red door says you’re not afraid of standing out or saying what’s on your mind. For more details on exterior colors on the home, visit www.thermatru.com to download a free copy Smith’s 17-page FRESH Exterior Colors Guide that can help you select “top down” colors for the home’s exterior.

Wom d n E h ig

“Homeowners should remember they don’t always have to go ‘bright and bold’ with color on their front doors to make a positive impression,” says Smith. “Muted colors like sage green, colonial blue and copper sunset are all striking colors that enhance a home while showing your true colors. “In my mind, the really terrific thing about having a paintable front door is the ability to change your door’s color over time. You may start out with a conservative black door but transition over the years to more of a hunter green or ocean blue. Having the ability to paint your entry door allows you to update your home’s exterior while sharing your evolving personality with the neighborhood!”

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SEPTEMBER 2013 THE scene 13

LAUGHS

THE OFFICIAL JOKES OF

GARY OWEN

BY KEEGAN PROSSER

Gary Owen earned the title of “Best Black Comic” in Southern California while stationed at a Naval base in San Diego in the last nineties. The catch? Well, he’s not black. When BET caught wind of his act and came calling, he decided to pursue the comedy thing full-time. Since then, it’s been a whirlwind. “I went from being this military guy, earning like $50 a show, to having like thousands of dollars thrown at me,” Owen says. Within a week’s time Jamie Foxx called. The call from Foxx landed Owen a role in the film “Held Up” - which led to a series of other opportunities, including spots in films like “Little Man” and “Daddy Day Care” - as well as a recurring role on Tyler Perry’s television series “House of Payne.” In 2012, Gary hosted the Shaq All-Star Comedy Jam which toured the nation, and starred in “Think Like A Man,” which opened #1 at the box office. He recently completed filming the sequel “Think Like A Man Too.” The Scene recently caught up with Owen to chat about his return to the Parlor Live this month:

scene: You talk a lot about being in an interracial marriage; why is that important for you to address? GO: In comedy you have to find your voice and your niche. Me being married to a black girl and having mixed kids, I talk about that in my act because it’s my life, it’s my voice. [My act is about] my life - my relationship and the differences I see. It’s not a put down on any race or culture - there just are differences. scene: You also talk about how you don’t play a charac-

ter on stage. Do you think that makes you a better comic? GO: I know how to push the envelope without crossing the line... and I’m the same person off stage. I always say that comedians on stage and off stage are pretty much the same people. On stage it’s just like we’re on steroids.

scene: You’ve worked a lot with Shaquille O’Neal. How did you two become friends? GO: He always takes credit for introducing me to my wife. My wife works for him - he used to have this clothing line call TWIsM - and he brought his whole TWIsM staff to a comedy show I did. I struck up a conversation with the woman that is now my wife. He loves comedy. So when he started his All Star Comedy Jam tour he asked me to host it.

supposed to do what...that’s why the movie worked. If the laugh doesn’t make sense with the movie, it’s just a laugh. That’s important to an ensemble cast.

scene: You’ve done radio, TV, movies. What’s your favorite? GO: I think one hand feeds the other. I will always want to be a standup - I’ll always want to be on the road. I’ve never done drugs; standup is kind of my drug. But doing radio - and doing more movies builds your fanbase. scene: What are you looking forward to about your upcoming shows? GO: Well, the 49ers are playing the Seahawks the same weekend as my shows - and I don’t have a show on Sunday.

scene: Is he a funny guy?

scene: I have to ask - who are you rooting for?

GO: Oh my God, he’s hilarious. He’s one of the funniest guys I know. And he’s really, really smart.

scene: You’ve done several movies in which you were

part of an ensemble cast. What’s the best part about working with other comics? GO: Well, like, with “Think Like A Man,” - I think that movie was so successful because we all knew our role and our character. The six of us, we all knew who was

More Laughs

GO: I can’t divulge that!

scene: Uh oh; that means you’re a Niners fan.

GO: I’m cool with Kaepernick. In this business, you meet so many athletes. The thing is, you start rooting for your friends, not for teams. Gary Owen performs at Parlor Live Comedy Club Sept. 1214. $15-30, parlorlive.com

LAUGH’S COMEDY CLUB 9/12-14: Stefan Davis 9/20-21: Jake Johannsen 9/26-28: Tommy Johnagin www.laughscomedy.com

COMEDY UNDERGROUND

9/12-14: Brian Scolaro and Chris Moran 9/19-21: Andrew Norelli & Huck Flynn 9/26-28: Tyler Boeh www.comedyunderground.com

14 THE scene SEPTEMBER 2013

In good

Sign of the times

company

ven as the words “zip into Seattle” left my mouth, my mind was crafting a retraction. Seattle is too cool, too fascinating and too stubborn to be “zipped into” which may be why the 520 bridge expansion project has encountered obstructionist trolls who want to keep Seattle complicated and mysterious by playing hard to get (to). My zip into Seattle plan involved first renting a super stinky U-Haul van in Kirkland, loading it with assorted treasures and then luring Sweetie-Boy into the passenger seat with the promise of a high calorie caffeinated treat. We were zipping along, windows open, stench unrelenting, Heija Nunn when Sweetie Boy pointed out the giant illuminated signs over the highway just before the bridge proper. Forty seconds later we slowed to a stop only a few cars back from the beginning of a midday bridge closure. While I appreciated the sign indicating slowing ahead, what I really needed was a warning sign before I got onto the bridge in the first place; a flashing red light or even just a crude hand-written sign on the back of construction site scrap would do. After all, I am a dedicated sign reader, obsessive almost because I have learned a lot from signs. Signs are everywhere. They’re important tools that keep society from falling into a disarray of randomly parked cars and free range pooping pets. I do have occasional and expensive sign blind spots, but I generally appreciate the signs around me. Yet, as my Facebook friends have pointed out, I seem to have missed the biggest sign of all, the sign of the times. The sign of the future isn’t a sign, it’s a text message, an email or Tweet from the Washington State Department of Transportation notifying me of bridge closures and detours. Now, if I could just remember to sign up. Follow Heija on Twitter (@Heija), friend her on Facebook or silently judge her life at her blog The Worst Mother in the World (www.Heija.com).

EASTSIDE LIVING

BY ROSE DENNIS

Middle, top: Alex Hayes and Gene Juarez. Middle, bottom: Event Co-Chairs Sally Wright and Barb Maher. Right: Susan Brotman, Pam Ebsworth and Patty Barrier. JENNIFER

Top: Kimberly Kusters and Cindy Daugherty. Bottom: Natalie Weed, Jordan Weed, Rosemary McCauley, president, Seattle Art Museum Supporters and Andrew Hall. YOUA KONG (top) AND HOANG NGUYEN FOR TEAM PHOTOGENIC © 2013.

July 11:

Nordstrom and Vogue, in partnership with the Seattle Art Museum Supporters presented Fall 2013 Designer Preview which raised more than $175,000 for the “Future Beauty: 30 years of Japanese Fashion” which is on view at the Seattle Art Museum through Sept. 8.

July 20:

Artful Evening took place at the Hyatt Regency benefiting the Bellevue Art Museum. $1 million was raised to bring regional, national and international artists to the Pacific Northwest.

Aug. 1:

New York Fashion Designer Jason Wu made an appearance at the Bellevue Nordstrom to introduce his new Miss Wu line, which is exclusive to Nordstrom.

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