1889 Feb | March 2018

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food + drink Cocktail Card recipe courtesy of Heritage Distilling Co. Chai Bourbon Latte 4 ounces Dona Chai Concentrate 1 cup almond milk 1 ½ ounce Elk Rider Bourbon 15-ounce can coconut milk or coconut cream, chilled overnight 1 tablespoon Bee in Your Bonnet Cinnamon Honey (or other sweetener) Orange zest for garnish, optional In a small saucepan, bring chai concentrate and almond milk to a simmer. Pour into a mug, add bourbon and stir. Top with chilled whipped cream and orange zest. FOR COCONUT WHIPPED CREAM Chill coconut milk in refrigerator overnight. Scoop into mixing bowl, leaving coconut water in the can, then chill mixing bowl in freezer for 10 minutes. Whip on medium speed for 3 to 4 minutes. Add sweetener if using, then mix for another minute. The Bine’s George Marshall sits at his bar, which has twenty-seven taps. Beervana For Beer in Bothell, Go to The Bine written by Jackie Dodd WALKING INSIDE THE BINE, you feel like you’ve found something, as if you’ve unlocked a secret that shouldn’t been there. The space feels transcendent—the copper bar top, the reclaimed wood walls—it all adds up to make you feel like you’ve driven into Seattle, or ended up in Ballard. It’s not the sort of place that is only good in contrast—it’s not “Bothell good.” The fact that The Bine sits astride a construction zone, streets torn up, earthmovers humming, and next door to the hollowed-out remains of a building that burned to the ground eighteen months ago makes it even more impressive. When I asked George Marshall, the owner of The Bine, where he got his start in restaurants, he laughed. “McDonald’s.” It’s as honest as it is unpretentious. He was 15 years old and it was his first job. His East Coast accent peeked through his words as he talked about the path that wound his life from fast food to a stint as an actor on the rise to a bit of time working at Merrill Lynch. Eventually that all brought him here to his job as a bar owner in Bothell. “Kylie should really be in this photo instead, she’s way better looking,” he said of his wife and co-owner. The pair is, in many ways, the core of this place. They are the heart. Although no one will argue when Marshall says she’s the “much prettier and much sweeter” half of the team, he is the face. He’ll be there almost any day you stumble in for one of the twenty-seven craft beers from the well-curated tap list, or a beautifully made Cuban sandwich. He’ll probably be wearing a Phish beanie, and he’ll probably even remember your name. 10127 MAIN STREET, SUITE A BOTHELL thebinebothell.com 18 <strong>1889</strong> WASHINGTON’S MAGAZINE FEBRUARY | MARCH <strong>2018</strong>
Winner: “Best Place For Peace & Quiet” Welcome to the Beautiful Olympic Coast! Frommer’s declares the most spectacular setting anywhere on the Washington . Coast at historic Ocean Crest Resort Award Winning Restaurant & Bar With Sweeping Ocean Views New Gift Shop Featuring Local Arts & Crafts Indoor Pool & Spa Direct Beach Access Spectacular Ocean Views Cozy Fireplace Rooms Family Friendly Pet Friendly No Cleaning Fees OCEAN CREST RESORT • 360-276-4465 4651 SR 109 Moclips, WA 98562 OceanCrestResort • info@OceanCrestResort.com Cozy, winter getaways. I N S U R R E C T I O N R A R E A Y R E . C O M Bellingham, WA thechrysalisinn.com 360.756.1005
Page 1 and 2: TRIP PLANNER: SEATTLE’S BALLARD P
Page 3 and 4: GET MORE OF KARASTAN’S SOPHISTICA
Page 5 and 6: Moo-ving On Up Chef David Hatfield
Page 7 and 8: AFRICAN ART FOR THE SOUL HOME & KIF
Page 10 and 11: CONTRIBUTORS AUSTIN WHITE Photograp
Page 12 and 13: FROM THE EDITOR WE MARK THE beginni
Page 14 and 15: SAY WA? 14 FOOD + DRINK 18 FARM TO
Page 16 and 17: say wa? Tidbits & To-dos Seattle Fa
Page 18 and 19: say wa? Musician Following in Foots
Page 22 and 23: food + drink At Red Wine and Chocol
Page 24 and 25: farm to table 22 1889 WASHINGTON’
Page 26 and 27: farm to table Hatfield raises meat
Page 28 and 29: home + design Perfectly Prefab A fa
Page 30 and 31: home + design Andrew Pogue FROM LEF
Page 32 and 33: home + design DIY: How to Hygge INS
Page 34 and 35: mind + body Casey Cady Senior manag
Page 36 and 37: artist in residence Carving Out His
Page 38 and 39: STARTUP 38 WHAT’S GOING UP 39 WHA
Page 40 and 41: startup Smarter Fitness Sensoria Fi
Page 42 and 43: What I’m Working On Your Beer Cou
Page 44 and 45: my workspace Longtime Washingtonian
Page 46: game changer Abdul Wali and his dau
Page 49 and 50: Find acres of world-class mountain
Page 51 and 52: OLYMPIC PENINSULA RIDING THE STORM
Page 53 and 54: Icicle TV LEAVENWORTH SKIING, CLIMB
Page 55 and 56: THE GIRLS IN THE BOAT THE TALENTED
Page 57 and 58: UW sculls and shells line the walls
Page 59 and 60: In 2006, Yaz was living in Eugene,
Page 61 and 62: she said. “I studied English sinc
Page 63 and 64: FROM LEFT Larry Roxby, aka “Capta
Page 65 and 66: FEBRUARY | MARCH 2018 1889 WASHINGT
Page 67 and 68: FROM LEFT A six-dog sled team speed
Page 69 and 70: golf, dine, explore PULLMAN, WA Rob
Page 71 and 72:
Northwest Wine & Rail Tours Where t
Page 73 and 74:
adventure John Nelson walks a trail
Page 75 and 76:
Eat. Drink. Be dazzled. Fabulous cu
Page 77 and 78:
Discover the great Pacific Northwes
Page 80 and 81:
trip planner Diners get brunch at B
Page 82 and 83:
trip planner BALLARD NEIGHBORHOOD,
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northwest destination SilverStar Mo
Page 86 and 87:
northwest destination Blake Jorgens
Page 88 and 89:
1889 MAPPED The points of interest
Page 90 and 91:
Until Next Time Hoisting the Sails
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1889 Feb | March 2018

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