Join the fun at Flicks in the Park! Photo courtesy: Ferndale Chamber of Commerce.
Remember sitting on a blanket in the park watching a movie on a big screen and eating snacks with your friends and family? As kids, we would all play together before the movie started, then huddle together on our blankets while the parents and other adults sat in chairs behind us. It was the best part of summer.
Pioneer Park is home of the annual Flicks in the Park presented by the Ferndale Chamber of Commerce. Photo courtesy: Pioneer Park.
The Ferndale Chamber of Commerce has been offering this classic summer experience since 2012. Flicks in the Park is a free event for the community that brings a movie, hot dogs, fun activities and other vendors to the park. A big screen, a crazy comedy, fun, friends and food –what could be better on a warm summer night?
Come together on July 14 in Ferndale’s historic Pioneer Park to see the classic 1976 movie, Freaky Friday. This movie is the zany and fun tale of a mom and a teenage daughter who literally change bodies and experience life for a day as each other. It is the perfect movie to watch and laugh with your family, neighbors and all of your friends.
The historic Pioneer Park located in the heart of Ferndale houses a collection of eleven log cabins relocated along the Nooksack River from around the county. Imagine watching this great family movie nestled among the cabins, the river and the beautiful trees scattered throughout the park. The surroundings could not be better.
Join the fun at Flicks in the Park! Photo courtesy: Ferndale Chamber of Commerce.
With over 400 residents in attendance at this annual event, Flicks in the Park is the place to be. Hang out, grab a free hot dog, visit the various vendors, indulge in some delicious ice cream and just enjoy a funny family movie while connecting with the community.
Shortly before the movie begins, kids can participate in activities featured by the City of Ferndale through Ferndale’s “Summer of Fun” series. This will be a fun preview of the Field Games at Vanderyacht Park on July 22.
“We will be doing a few field events to give kids a preview of the Field Games,” describes Riley Sweeney, City of Ferndale. “The events will include activities such as a tug-of-war, sack races, water balloon toss and a whole lot more.”
Sweeney goes on to say that a preview of the Great Ferndale Treasure Hunt will also be a part of the pre-movie activities. This special event takes participants through the city of Ferndale exploring and connecting with neighbors and businesses in search of points to collect prizes.
“We’re really excited,” says Sweeney.
As darkness falls, the movie begins at Flicks in the Park. Photo courtesy: Ferndale Chamber of Commerce.
Be sure to get to Pioneer Park around 9:00 p.m. to grab your favorite spot. Put out your chairs and blankets and get ready for a night of community fun. With the various activities, there will be plenty to do as you wait for dark to hit and the movie to begin.
Flicks in the Park offers families the perfect opportunity to meet up with friends, plan a fun night for kids or create a neighborhood event. It’s a great way to venture out, reconnect with old friends or make new friends in the community.
So be sure to put July 14, 2017 on your calendar. Grab your family, friends, blankets and chairs and head down to Pioneer Park, a place full of beauty and history, to settle in for a night of fun and laughs as the Ferndale Chamber of Commerce presents Flicks in the Park.
Come see what's on tap at the Waterfront and chat with the best bartender in town. Photo credit: Dan Burwell.
I’ve been going to the Waterfront for years. Nearly every time I’m there I see Lori. She greets me cordially and is quick to get me a drink. She is my unofficial best bartender in Bellingham. I usually go to “the front” (as I call it) with a friend so I never get a chance to talk extensively with Lori. I’ve always wondered what her story was.
I finally got the chance to sit belly up to the bar on a slow evening and chat with her. Lori grew up in Bellevue and Kirkland. In 1978 she moved to Bellingham with her parents and siblings. She was attending Juanita High School and needed to escape from the “open concept” learning environment which had the school designed without individual classrooms nor enough teachers. I also attended Juanita but after it was converted back to a traditional school with separate classrooms.
Come see what’s on tap at the Waterfront. Photo credit: Dan Burwell.
Lori’s dad passed away a few years ago. Lori’s mom lives in Bellingham at the James Street Estates. (For those of you who have yet to visit the Estates during Christmas time, please check it out.)
In her free time Lori likes to play video games and walk. She joked that her last Comcast bill was $300. “We’re now on a terabyte plan,” she laughed. “Gotta have the internet.” She enjoys Warcraft and has several friends across the globe that she knows on-line. One of them lives in Montreal. She talks to them regularly but has never met them in person.
Lori is allergic to alcohol. If she wants a drink, she’ll sip on a Coors Light. “I don’t like feeling altered,” she said. When she does have a drink she simply doesn’t feel well. No wonder she’s such a good bartender.
Lori has four kids, three live with her now along with a nephew. They range in age from 19 to 31. They pay rent as they’re older except the nephew. But the nephew pays by fixing up the house. She lives in town and usually walks to work.
Stop into the Waterfront to meet the best bartender in Whatcom County. Photo credit: Dan Burwell.
Lori loves Bellingham and Whatcom County. She loves the public spaces including the trails. She is particularly fond of the new Birchwood Trail under I-5 near her mom’s house. The trail is accessible and an oasis with Squalicum Creek meandering next to it. It provides quiet access for her to go on walks with her mom. She is proud to live in Bellingham due to its civic pride and care toward public spaces. “It’s a great place to raise kids. We’ve got the mountains and the ocean,” she said. “Then, you can go over the pass and you’ve got desert.” In fact, her last speeding ticket was in Twisp. “They need their revenue.”
Lori got the job at the Waterfront from a friend’s referral. She previously worked as a bartender at the old Cascade Pizza on Lakeway and the Guide. The Lakeway location later became Sol de Mexico and she stayed on until the position opened at the Waterfront. She didn’t miss a day of work, telling her boss at Sol de Mexico she quit and started work the next day at the Waterfront. That was 17 years ago. She generally works the evening shifts Tuesday through Friday. Her hours are generally 5:00 p.m. to midnight. She’ll keep the bar open to 2:00 a.m. if there are enough customers. I ask her what she’ll do tonight (as there were only five customers) and she said she’d see how it goes.
The Waterfront draws many for its dart boards. Tournaments happen on Monday and Thursday nights which are usually the busiest nights. Thursday nights are also busy as kickball games happen at Maritime Heritage Park across the street. Friday nights there are monthly concerts with a cover charge. During Seahawks games there are drink specials. They have some of the best fish and chips in town. My favorite is the captain’s plate shared with friends.
The Waterfront is the last remaining Old Town building on piers. Holly Street from Champion to B St used to be a wooden pier. The building was built in about 1910 and was always a bar. It had various side businesses including a barbershop, tobacco shop, card room and seafood restaurant. The basement at water level used to be a grocery and sundry store with access docks for fishing boats to resupply. It is now a storage room. “We store the old pull tabs there for three months for the state auditors,” Lori explained.
The Waterfront is the last business on Piers in Bellingham. Photo credit: Dan Burwell.
The Waterfront has a lore that many serial killers were served there. The Beltway Snipers were confirmed to have been there in the 2000s before they moved to D.C. The others including Ken Bianchi and Ted Bundy are rumors which may have come from a regular named Wally. This doesn’t bother Lori. “It’s a safe place. It’s very rare to meet violent people,” she said. When I asked her about her strangest encounter she did say she stepped in front of a fight where a man wanted to scalp another guy. She said, “Yeah, the other guy was asking for it, but you can’t do that here!” Others asked her if she was scared. “The guy wasn’t after me,” she said matter of factly. “They were just drifters.”
Another strange night occurred in the summer of 2016 after a freak wind storm. Power was out and it was a fundraiser night. “We had candles burning and little kid flashlights around our necks,” Lori described. “We kept up with the drinks and did all the tabs by hand.” Years before she had to kick out a woman performing a lap dance in the bar. “Sorry honey, we don’t have a cabaret license here! You gotta go!”
Previously, I witnessed her quickly refuse service to a person. She recognized the situation before it started. In a matter of fact way asked the man to leave. He left right away. “Yeah, the worst part of my job is having to cut people off,” she said. “But, if you see someone getting aggressive, you gotta act fast.” Indeed, Lori is quick to investigate a situation. As I was sitting there she politely shewed out a Shiatzu that wandered in. I admire her inquisitive demeanor and her brave yet humble nature.
The Waterfront is the only bar I’ve ever been to where someone has said, “a round for the house.” Like an old Western movie, freshie beers were poured and we cheered the person that called it. Both times it was a fisherman and fisherwoman returning from a long stint in Alaska. “That happens a couple times a year,” Lori described. “Usually it’s after a long haul on a boat.” And, yes, both times the bar was pretty empty which I think contributed to the call.
The Waterfront is located on Holly Street. Photo credit: Dan Burwell.
Lori loves her job. “It’s about the people. We have a tight, hardworking crew. They’re like family,” she said. “Any time you have an operation this small, you have to like who you’re working with.” She’s worked for the same owner for her entire 17 years at the Waterfront.
Sometimes it can be hard. “When there’s a rail full of regulars, it can be tough, but it’s fine. I don’t get worked up. People are all idiosyncratic. They all want certain things. Just don’t snap your finger if you want service.” Lori goes on to describe a “newly 21” who thought it right to snap her fingers for service. The newly 21’s friend was so embarrassed she shut the newbie down, obviously more experienced in waiting her turn. “No finger snapping unless you want a PITA tax.”
I ask her what’s the weirdest drink she’s ever made someone. “One time there was this bartender in training that came in with his new girlfriend. He wanted this drink that had six types of alcohol. It was annoying. I had him help me make it. I also charged him for it,” she described. “No matter what bar you work at, if someone’s a pain or asks for a fruity drink, there’s a PITA tax,” she announced proudly. She said nearly all the drink orders are a simple drink.
As my night ends two regulars came in. Lori knows them by name. I said, “She’s the best bartender in town.” One of the regulars listening from afar replied, “She’s got my vote!” Lori knows a lot of people in town. She works hard and enjoys what she does. She’s a caretaker. She’s my best and favorite bartender in town. I admire people that do their jobs well. I admire Lori’s honesty. And yes maybe I romanticize what being a bartender might be like. Regardless, Lori is one of a kind. Our community would not be the same without her.
Got an idea for someone you’ve always wondered about? Maybe you already know them but think they deserve some lime light. I’m looking to get to know others that make our community a better place, a unique place, maybe even a stranger place. Drop me a line at submit@whatcomtalk.com.
The Mount Bakery's new Fairhaven location will celebrate it's first anniversary on Oct. 31. Photo credit: Vince Lalonde.
Every day hordes of hungry brunchers line up to get a seat at The Mount Bakery’s downtown location. On a weekend, the wait could be up to an hour but owner Vince Lalonde aims to change all that with the opening of their new location in historic Fairhaven. Open throughout the week from 8:00 a.m. to 3:30 p.m. and sporting an expanded version of the full menu featured at the downtown location, Lalonde and his team seek to solve the ever-growing problem of empty stomachs, one eggs benedict at a time.
The Mount Bakery is famous for its eggs benedict. Photo credit: Vince Lalonde.
The menu features crepes, Belgian waffles, homemade quiches, scratch baked croissants and, of course, their famous eggs benedict. It’s only fitting that a place with such a tour de force of a menu would provide the ideal annual viewing location to watch the Tour de France.
Before Lalonde purchased The Mount Bakery 10 years ago, former owner Olivier Vrambout came up with the idea of holding viewing parties for the Tour de France every summer. A Belgian, Vrambout was avid about cycling. When Lalonde took over ownership in 2007 he knew he had to keep the tradition alive.
“It’s a great tradition, nobody else in town had really put on the Tour de France and Bellingham has a huge cycling community,” Lalonde says. “Usually, we would just cart in four TVs every year and set up two inside the restaurant and two outside at our Downtown Cafe.”
This year it will be a bit different. Lalonde is moving the viewing parties to the newly expanded Mount Bakery Fairhaven location, and will not be showing this year’s race at the downtown location. Lalonde says the reason for this is two-fold. There are summer-long building renovations going on at The Mount Bakery’s downtown location and he also wants to show off Fairhaven’s new full menu cafe.
The Mount Bakery’s Fairhaven location has a full brunch menu and bakery. Photo credit: Pryor Praczukowski.
“It’s funny, this spot has almost the same number of seats as we have downtown but it has double the square footage,” Lalonde says. “When we would show the Tour de France downtown, people would be spilling out into the streets but our new space will allow everyone to stay inside and watch it together.”
The idea for the Fairhaven café hatched shortly after Lalonde took over the lease on the 800-square foot space next to the old Trek Video store in 2011. Initially, the plan was to have a new, small location to take care of The Mount Bakery’s baking needs. It was getting crowded at the downtown location as their popularity grew because of their well-loved brunch.
Lalonde saw this new venture as a way to establish a foothold in Fairhaven. He dreamed of one day turning the new bakery into a café with a full brunch menu.
His dream became reality in 2014 when Trek Video’s owner decided to retire the business and Mount Bakery took over the lease. After that purchase, it was time for the real challenging work – renovations. Lalonde hired Bellingham-based architect Marcus Johnson of Marcus M. Johnson Architects and designer Shannon Maris of Light Source Residential Design to help put together the plan that would be permitted and buildable. Project manager David Owen came in and really got the project underway once the designs were finished. Then Vince’s good friend Marvin Otter, who almost single handedly built most of the Mount Bakery’s Downtown Cafe, came in to oversee most of the finish work and to build from scratch many of the counters and cabinets that really give the new cafe its finished look. Lights and refurbishable cabinets were also incorporated from the Re-Store, Mount Bakery’s 1st go to spot for any needed materials and furniture.
The Mount Bakery’s new Fairhaven location will celebrate it’s first anniversary on Oct. 31. Photo credit: Vince Lalonde.
Lalonde’s new Fairhaven location is now big enough to support all the baking needs for both Mount Bakery locations while still retaining a full brunch menu. Although both of his cafés have much the same menu, each will continue to choose their own specials, adding some variety between the two restaurants.
Lalonde looks forward to the upcoming Tour de France viewing parties and is excited to host them at the new location for the first time. The race runs from July 1 to July 23 and during this time the Fairhaven Mount Bakery will have slightly different hours than its downtown predecessor. Instead of opening at 8:00 a.m. the Fairhaven café will open at 6:00 a.m. to serve coffee and pastries as the race begins. At 7:00 a.m. the kitchen will open and the full menu will be available. The restaurant will still close at its normal time of 3:30 p.m.
“The race usually runs until around 9:00 in the morning and as soon as they cross the finish line for the day we begin shifting back into our normal cafe mode,” Lalonde says. “We sometimes have a little bit of a back up as the race ends and the non-race patrons begin to show up after 8:00 a.m. This year if you don’t want to deal with the final hour of a packed house watching the Tour de France, you can just go to our downtown location where there will be no TVs for the first July in 12 years.”
In addition to being one of Bellingham’s favorite eateries, The Mount Bakery displays an impressive amount of fine art. An avid painter himself, Lalonde jumps at the chance to feature fantastic art shows at his bakeries. Currently on display is the work of former University of Washington Art Professor Edward Praczukowski. Lalonde is a deep admirer of Praczukowski, who happens to be the father of his best friend since childhood. He says he is thrilled Praczukowsi’s show will be on display at The Mount Bakery’s Fairhaven location during Fairhaven’s Fourth Friday Art Walk on July 28 from 5:00 p.m. to 8:30 p.m.
So whether you are in the mood for some Tour de France camaraderie, a remarkable art showing or just some exceptionally delicious food, The Mount Bakery ‘s new cafe in Fairhaven has you covered.
The delicious sirloin steak at Lovitt Restaurant is served with roasted potato hash. Photo credit: Kristen Six.
In recent years the term “farm-to-table” has become increasingly prevalent at culinary destinations. But what does it really mean to be a farm-to-table restaurant?
As a consumer, we understand the term at its most baseline value. Food we are eating comes from a farm and is presented on the table in front of us. It is fresh, delicious and hopefully organic. We enjoy our meal and then move on, wondering little about the specifics of how the meal got to our plate.
The perfect finish to any meal is Lovitt’s Homemade ice cream and chocolate bon bons. Photo credit: Kristen Six.
In reality, there is a rigorous process involved in becoming a bona fide farm-to-table restaurant. Kristen and Norman Six of Lovitt Restaurant aim to shed light on what exactly the farm-to-table experience means, by way of their fresh eats, relaxed atmosphere and careful attention to detail at their new Bellingham location.
Lovitt Restaurant now occupies the spot once held by The Fairhaven Pub. After six months of serious renovation, Lovitt opened its doors in March 2017.
“We completely redid the whole kitchen and most elements of the space,” Kristen says. “For the most part, it was a two-person job. We spent so much time here from September to March, making sure everything was right,” she says.
Norman looks at her and agrees. “Yeah, we pretty much lived here,” he says.
The irony in that is that the Sixes did used to live at the location they operated their restaurant out of. For 11 years they ran the restaurant out of their house in the small town of Colville, Washington, which was the second stop in Lovitt’s continual journey.
After meeting in Chicago, Kristen and Norman opened the first incarnation of the restaurant in the city. Following three years in Illinois, the couple moved back to Norman’s native Northeast Washington. A big reason for the move was because Norman couldn’t get his hands on locally-sourced and good-tasting meats.
The delicious strip steak at Lovitt Restaurant is served with roasted potato hash. Photo credit: Kristen Six.
Raised in the unincorporated part of Tiger, WA, Norman grew up on delicious home-cooked meals comprised of grass-fed animals. He knew he could get the quality of meat he was looking for if he moved back to Washington.
Around the time of the move, Norman was dealing with increasing cholesterol levels and was about to go on medication for them. He made the decision to change the way he was eating and, in turn, the way the patrons at his restaurant would be eating. Moving back to Washington allowed the Sixes to fully develop Lovitt’s mission and cooking philosophy.
Lovitt uses only whole animals, raised in ideal living conditions, grass-fed and taken care of by small-time ranchers. That is a part of the Lovitt cooking philosophy. Serving fresh fish brought in to the restaurant on the day of the catch. That is a part of the Lovitt cooking philosophy. Incorporating locally-sourced and organic produce and dairy into their dishes. That is a part of the Lovitt cooking philosophy. Breads, pastries, buns, syrups and sauces hand-made every day. That is a part of the Lovitt cooking philosophy. Lifelong relationships built with the ranchers, farmers, growers and patrons of the restaurant. Well at this point you could probably fill in the blank, but I’ll help you out anyway. That is a part of the Lovitt cooking philosophy.
When you sit down at Lovitt, you aren’t just going for a quick meal that you will forget you even ate 10 minutes later. You go to Lovitt for the experience. You go to Lovitt to be fed real food, made with real ingredients, sourced from small, local business owners.
You can order handmade still drinks, sodas, non-alcoholic beverages and cocktails at Lovitt Restaurant’s bar. Photo credit: Kristen Six.
“We’re trying to develop multiple facets with our restaurant,” Kristen says. “We want to foster in the idea of the slow-food movement, help our local economy and improve people’s eating habits.”
Lovitt’s 11-year stint in Colville came to an end in the fall of 2016. As Kristen and Norman’s children got older they wanted to find a bigger community that would be a better fit for both the family and restaurant. Cooking philosophy in hand, the Sixes started looking at relocating to Western Washington. They considered places in Olympia and Seattle before ultimately deciding to come to Bellingham.
Approaching their third month since opening, the Sixes are looking for innovative ways to get customers through the doors. Starting this month, Lovitt will be open for brunch on Saturday and Sundays. This will add some hours to the restaurant’s current schedule. With the addition of brunch, Lovitt will be open Tuesday through Friday for lunch and dinner services, Saturday for brunch and dinner, and Sunday for brunch only.
The new brunch menu contains an eggs benedict with house cured prosciutto, grilled French toast topped with local cherries and homemade blueberry pancakes with Hempler’s bacon. As with all menu items everything is made using either grapeseed oil, coconut oil, butter or lard.
“We ditch canola oil and vegetable oil in our cooking. We want you to be able to walk away from one of our meals feeling good,” Norman says. “The fact that here you can eat a giant plate of pancakes and leave feeling energized afterward says something.”
MBT's Education Program serves more than 17,000 Whatcom, Skagit, Island, San Juan and upper Snohomish Counties’ public, private and home school communities each year. Photo courtesy: Mount Baker Theatre.
There are few things more enchanting and exciting than watching masters practice their craft, especially when as complex and diverse an endeavor as jazz music. This coming August, you’ll have the chance to be swept away into a jazzy, brassy wonderland by the dedicated and talented men and women of the US Air Force Commanders Jazz Ensemble. This free, general admission event is Saturday, August 26 at 3:00 p.m.
Comprised of a variety of different ensembles, the United States Air Force Band has performed for over 100 million people since its formation in 1941 and continues to captivate our Nation to this day.
The Commanders band specializes in performing favorite jazz hits with fiery expertise. Led by professional bassist and award-winning photographer Master Sergeant Jeremy Laukhuf, the Commanders band offers an exceptional, one-of-a-kind performance. These master performers cater to a variety of tastes and serenade their audience with both classic and modern compositions. You’ll hear them play favorites from long-loved jazz masters such as Duke Ellington, Glenn Miller and Woody Herman in addition to cool bebop, swing and even Broadway hits!
Expect to be dazzled by exhilarating improvised solos from each instrument and vocals from the exceptionally talented Senior Airman Stephanie Allen. Allen holds a degree in Vocal Jazz Performance from the University of Texas.
This ensemble will envelop you with an experience as unique and compelling as the genre they have dedicated their lives to mastering, and will certainly inspire and delight any music lover.
Join us for this sensational summer event at the Mount Baker Theatre. Reserve your complimentary tickets by clicking here.
As mothers of small children, co-founders Cara Piscitello and Joy Rubey started ACME Farms + Kitchen six years ago as a creative solution for busy families wanting to cook healthy meals using locally grown and produced ingredients. Early customers of their meal kit delivery service included those living in Whatcom County. The service has since expanded to the greater Seattle area with stops at communities in between the two regions. Most recently, in January of 2016, AF+K opened a distribution hub in Portland, Oregon delivering to families in the metro area.
The ingredients of each Acme Farms + Kitchens are carefully chosen from local sources. Photo credit: ACME Farms + Kitchen.
Over the past six years AF+K’s customer list has grown from a few dozen to over 5,000 people purchasing meal kits containing locally sourced vegetables, meats, seafood and dairy products, as well as specialty items including freshly made pasta, bread, dressings and more.
“Over the past six years we’ve done what others haven’t been able to. We’ve developed a sustainable model for home delivery of locally sourced meal kits. We make it very easy for our customers to shop for and eat good food grown right here in our region cutting the number of miles their food travels. We’ve even figured out a way to do it with very minimal recyclable packaging. Our delivery drivers pick up our boxes and ice packs for reuse when delivering. As other meal kit delivery services come and go and with the big news of Amazon purchasing Whole Foods we’re especially proud of the service we provide,” states Cara Piscitello, co-founder.
ACME Farms + Kitchen provides an easy way to shop local for farm-fresh foods without having to make multiple stops. Photo credit: Tiffany Brooks Photography.
The impact on the local food economy is significant. In 2016 alone AF+K purchased and delivered over 10,800 dozen pasture raised eggs, 10,000 lbs. of grass-fed beef, approximately 10,000 bunches of kale, over 20,000 lbs. of fresh fruit, 12,000 lbs. of fresh locally made pasta, and just under 16,000 loaves of fresh bread. On a typical week kits include items from 20 or more local famers and producers. Some notable providers include Skagit River Ranch, Samish Bay Cheese, Twin Sisters Creamery, Fresh Breeze Organic, Taylor Shellfish Farm, Cascadia Mushrooms, Growing Washington, Osprey Hill Farm, Viva Farms, Bellewood Acres, Bow Hill Blueberries, Bellingham Pasta Co., Flying Bird Botanicals Bellingham Coffee Roasters and more.
“ACME Farms + Kitchen has been purchasing pasture raised eggs from us, since 2013. We’ve grown with them and we are grateful for their business. We are a very small operation. The weekly support of ACME Farms + Kitchen has helped our little farm grow and thrive! We are so pleased to be partnering with them,” states Maria Whitcomb, owner and farmer at Prairie Road Farm, Burlington, WA.
Each week the Locavore Box is packed and delivered right to the customer. Photo credit: ACME Farms + Kitchen.
In celebration of their six year anniversary, Acme Farms + Kitchen is offering a Summertime Sweepstakes with the Grand Prize winner receiving an exclusive Farm to Table Dinner featuring a hyper-local menu including local wine and spirits prepared by our own Chef Andrew for up to 12 guests.
About ACME Farms + Kitchen
ACME Farms + Kitchen, headquartered out of Bellingham, WA, delivers weekly meal kits comprised of locally sourced ingredients, a weekly meal plan and recipes to homes in the Whatcom County, Seattle and Portland, OR regions. ACME Farms + Kitchen currently sources from over 75 local food producers throughout the greater Pacific Northwest. More details at www.acmefarmsandkitchen.com.
This July, the Mount Baker Theatre is opening its doors for a free afternoon of adventure and family fun. Want your picture as a “star” on the Main Stage, to play a few rounds of live “Name That Tune” while sipping a brew in the Encore Room, or to get your face painted in the lighted mirrors of the dressing room? How about being the first to grab tickets to Five for Fighting or Bela Fleck? Read on!
Attendees will get a chance to explore the theater. Photo courtesy: Mount Baker Theatre.
At 2:00 p.m. on Sunday, July 23, the Mount Baker Theatre’s Embark!Open House and On-Sale Event marks the first moment twenty-nine exciting events for 2017-18 become available for public sale! It is also an opportunity for MBT to open its doors to the community and allow everyone to explore the full building, backstage and all.
The Event
Grab your crew of intrepid explorers and Embark! With the help of a map, a field guide and our trusty volunteers you’ll undertake a quest for fun as you identify and engage with different elements throughout the building. Map out your entertainment adventures for the upcoming show season with video and audio of upcoming performances, and capture the best available seats and package savings!
You can even get your face painted in the dressing room’s lighted mirrors. Photo courtesy: Mount Baker Theatre.
On your expedition, have a picture taken amidst beautiful bubbles on the Main Stage, identify “flora and fauna” in the building for prizes, compete in “Name That Tune” hosted by the MBT Board of Directors, take part in kids’ face painting in the dressing room and hear the pipe organ.
After finishing the expedition, visitors can show they’ve completed their mission and receive a special Mount Baker Theatre-Edition Bija chocolate bar. Bija is a local Bellingham company working directly with women’s cooperatives to produce the finest chocolate in the world that supports families, communities and cultures. These special co-branded bars hold another surprise—five recipients will win a golden ticket for a series package of two tickets to four shows!
Mount Baker Theatre will open its doors to the community for the Embark! Open House event. Photo courtesy: Mount Baker Theatre.
This is a free event, but sign up in advance online for expedited entry at MountBakerTheatre.com. MBT’s Box Office is open weekdays and two hours before shows at 104 N. Commercial, or they can be contacted at 360-734-6080.
Happy (almost) Fourth of July Whatcom County! As the birth of our nation approaches, you’re sure to find lots of great happenings around town. Check out these fun Whatcom County weekend events, including our great local farmers markets. Don’t forget to check our full events calendar for all the great local happenings this weekend.
WhatcomTalk aims to be your source for positive information and events happening in Bellingham, Ferndale, Lynden and throughout Whatcom County. If you have a suggestion for a post, send us a note at submit@whatcomtalk.com. For more events and to learn what’s happening in Bellingham and the surrounding area, visit our events calendar. To submit an event of your own, visit our events calendar and click on the green “Post Your Event” button.
northwater's house-made mixes, infusions and bitters pair with local and regionally-distilled spirits, herbs and vinegars for a cocktail menu that celebrates the bounty of Cascadia. Photo courtesy: Holiday Inn Hotel & Suites-Bellingham.
Now open for breakfast, lunch and dinner, northwater at Holiday Inn Hotel & Suites-Bellingham aims to share what makes our region so special, from the mountains to the bay and everything in between. northwater is a contemporary, comfortable restaurant and bar where you can enjoy Pacific Northwest cuisine at its finest. And with a delicious daily happy hour, you can sip on mouthwatering drinks and nibble on tasty bites at excellent prices. From memorable wines to vintage and modern cocktails, happy hour at northwater is a great way to start your evening or wind down your day.
northwater’s refreshing and smoky Como La Fleur cocktail features Neustra Soledad mezcal, hibiscus aqua fresca, fresh orange and ginger. Photo courtesy: Holiday Inn Hotel & Suites-Bellingham.
Just like their kitchen, northwater’s bar is utilizing fresh, local ingredients in their cocktails. House-made mixes, infusions and bitters pair with local and regionally-distilled spirits, herbs and vinegars for a cocktail menu that celebrates the bounty of Cascadia.
If you enjoy lighter, more delicate cocktails, you’ll love the refreshing Chamomile Pisco Sour featuring house-made simple syrup infused with local chamomile.
Inspired by original Sazerac cocktail, northwater’s Catcher in the Rye cocktail features whiskey, Herbsaint, fresh pink grapefruit juice, house-made grapefruit bitters and a local hop-infused honey all garnished with a dried hop cone to enhance the aroma. A play on the JD Salinger novel of the same name, this rye whiskey drink has just the right hint sweet and bitter.
Into something a bit smokey? Try the Laced Whiskey Sour, which features house-made ingredients from start to finish. Cardamom and star anise bourbon is combined with sour mix and poured over an apple wood smoked ice cube. As the drink warms, the house-smoked cube blooms offering a delicately smoky aroma as you sip.
northwater’s Le Muramasa cocktail is named after a famous Japanese swordsmith who lived sometime between the 14th and 16th centuries. Photo courtesy: Holiday Inn Hotel & Suites-Bellingham.
Looking for something a little more adventurous? Try Le Muramasa, a cocktail inspired by a Japanese swordsmith who lived during the Muromachi period. He was known for making well-balanced swords and his namesake cocktail delivers on the same idea. Bartenders combine Big Gin, Lillet Blanc, Drizzle’s White Peach Vinegar, Matcha green tea, fresh lemon, basil and a kick of cayenne for a bit of heat on the finish. The resulting drink is a perfect balance between sweet, tart and spicy – a truly unique cocktail.
Looking for something else? northwater offers a full bar, including a selection of beer and wine. You can eat from the restaurant’s full menu or enjoy well-priced happy hour bites like their Seafood Corn Dogs with blueberry mustard or savory Fried Chicken & Waffle (composed of a garlic and herb waffle, sage, black pepper and maple syrup).
With so many delectable choices, why limit happy to just one hour? northwater offers a daily happy hour, Monday through Saturday from 2 p.m. to 6 p.m., and 9 p.m. to close, plus all day on Sundays. Patio dining is available seasonally. Visit northwater at Holiday Inn Hotel & Suites-Bellingham at 4260 Mitchell Way in Bellingham.
There is always something new when you visit the farm. Be on the look out for local dairy and eggs that will soon be available for purchase. Photo credit: Kali Klotz-Brooks.
It’s that time of year again at Joe’s Gardens. “The Big Flop,” as they refer to it, is underway and the farm is beginning to transition from being a plant nursery to harvesting all the fruits and vegetables that are starting to spring up. “We go from being all about plants to all about the rewards – the produce, the fields, the local berries and fruit,” co-owner, Nathan Weston beams. “Ah, it just gives you a new push of optimism!”
Joe’s Gardens’ own mini-crisp romaine is simply awesome. Photo credit: Kali Klotz-Brooks.
When everyone on the farm has gotten to the point where they do not want to look at another plant again, Nathan explains how nice it is to see a familiar face stopping by for summer produce. “Not everyone we work with does plants, so they come in strictly for produce,” he says. “We get to see a lot of old familiar faces and it’s awesome. We really enjoy that.”
Joe’s Gardens grows a vast variety of different produce but they also sell products from other local Washington farmers as well. This year Joe’s Gardens will even be adding eggs and dairy. “The eggs are coming from Osprey Farms,” Nathan explains. “The dairy we offer is from Twin Brook Creamery out in Lynden. We might add other products along the way. We are starting out small to see how it goes.” Nathan also mentions the possibility of ice cream in the future – a product that I am sure most of us would be extra supportive of.
What Joe’s Gardens doesn’t grow, they get from other local and organic farms. Photo credit: Kali Klotz-Brooks.
Joe’s Gardens is going to continue working with farms like Smallwood, located in Okanogan, WA, for branch fruits such as peaches and apples. “They are predicting to have one of their best harvests ever,” Nathan says. “They didn’t have rain for two to three weeks, which gave them a really long time for blossom set. A really good set will give you more fruit and bigger fruit and less irregularities where, if it doesn’t quite get pollinated right, it will be deformed.” So be on the lookout for some spectacular peaches near the end of July. You certainly would not want to miss out on the rewards of such rare and perfect conditions.
Call or checkout the farm’s website to find out what is in season. Photo credit: Kali Klotz-Brooks.
Nathan was also excited to share that Joe’s Gardens is growing Roma tomatoes, their second season of okra and a dense little head of lettuce they are calling their “mini-crisp romaine.”
“Last year was our first year growing okra and it wasn’t very successful, but very educational,” Nathan says. “We didn’t know how big it should be so we got a lot of calls that our okra was too big. Also it can be very itchy!” He explains that the plant itself produces oil that burns skin. “So we’re going to be picking them small this year and with long sleeve shirts on.”
Joe’s Gardens is all organic and spray-free. Photo credit: Kali Klotz-Brooks.
Joe’s Gardens’ mini-crisp romaine, however, is an instant winner and something you will want to try if you haven’t already. It has the flavor of romaine but the dense, crisp-ness of a head of iceberg lettuce. A single head of it can weigh three pounds. That’s a lot of flavor packed in! “Head lettuce has gotten a really bad rap,” Nathan says. “It’s just a low brow lettuce. But the mini-crisp romaine is a great lettuce and has some really great uses!” You can tell Nathan is really passionate about this particular vegetable – and for good reason.
Nathan elaborates that “The Big Flop” this year has been fairly stress-free thus far. The weather has been cooler and that makes the plants easier to take care of, considering that they do not need to be watered as often. Having said that, the wet spring brought with it a bout of fly maggots that has affected the cauliflower and broccoli crop. “It’s one of the downsides to being a no-spray farm,” Nathan says. “You just grin and bare it and move on. We are very fortunate that our fields are so diverse, with how many crops we plant and how often we plant them. If we lose a crop like the broccoli or sugar snap peas, we aren’t going to go out of business. Our customers understand that if there is a little bug hole in it, it’s not the end of the world. It’s a small trade off for being a truly spray free farm. That’s just part of being Joe’s – that understanding and the relationship with our customers.”
There is always something new when you visit the farm. Photo credit: Kali Klotz-Brooks.
If you aren’t a Joe’s Gardens customer yet, don’t hesitate! Visiting Joe’s Gardens is a treat, and like Nathan describes, there is a strong relationship between customers and employees. You will always be greeted warmly and well taken care of. So stop by, check out their website, or give the Westons a call at 360- 671-7639. Check in to see when specific produce is in season or be happily surprised upon arrival. Either way, you won’t be disappointed.
