Washington

Back in the Saddle Again

I moved to Vashon Island, Wash., from Broomfield, Colo., almost six years ago. And it took almost that long for my business to fully recover from the move. There were a number of factors that played into what I’d like to call, ‘the lean years’, starting with the tanking of the American economy. The economy is still in recovery mode and may never become what it once was from the middle class’ perspective, as the gap between rich and poor grows with each passing day, but at least businesses are hiring and innovation is taking place in tech-centric communities, like Seattle.

I also underestimated the ability to move a business across country and not suffer some casualties. I tried to hold on to legacy clients from Colorado and did so successfully for four years, but that required continual effort in battling down agencies in Denver from afar who wanted those accounts. Sure, I had allies on the ground in Denver, but still, it’s like fighting with one hand tied behind your back. With no new biz pipeline in Seattle the business eventually fell out of balance. Why was there no pipeline?

My networking efforts upon arriving in Seattle were misguided, perhaps, but there is some truth to the Seattle Freeze rumors. I don’t like making broad statements without data, but anecdotally the very first PR person I reached out to after moving to the PNW invited me to his office and then treated me like dirt in front of his staff, and so I recoiled to the island and went into client retention mode. Problem was, the clients I was working with included a health care franchise and a data storage company. I was bored with storage and bummed from being mired in stories about Alzheimer’s. And so in August of 2012, I took a ‘job’ in downtown Seattle with a cool start-up that sadly no longer exists, working with some of the smartest people I’ve ever been surrounded by. I showed them and those paying attention how innovative PR strategies can move the needle, restocking the old portfolio in the process.

At the same time, I built a network of friendly Seattleites who share a passion for technology and the user experience. Now, here we are. Back in business again. In the two months since I decided to dive back into the consulting arena I’ve managed to engage some of the most intelligent and strategic thinkers in Seattle, and have built an enviable roster of new clients that includes; two of Seattle’s hottest tech start-ups in Lively and Estately; UP Global, the second-most talked about foundation in Seattle behind the Gates Foundation; and longtime Bulldog PR client Crimson Renewable Energy, which owns and operates the largest biodiesel production plant in California. It’s good to be back in consulting mode and even better to be rocking right out of the gate. Stay tuned for a flood of news related to each of the aforementioned new clients. . .

Dig It: Pacific Northwest Razor Clam Festival

Ocean Shores, Wash., is not your average tourist destination though it inhabits prime property on the Pacific Ocean. Seemingly forgotten by time and run down by the harsh environment, the town resembles a former 1960′s playground for the mob; a place where tourists might have rubbed shoulders with a rat pack or two during its heyday. Today, tourists are more likely to rub shoulders with a beach rat than a celebrity, not to imply that its beaches are not impeccable. The Pacific Ocean cleanses everything eventually.

In an effort to draw tourists to it’s rough and tumble shores, Ocean Shores celebrates its annual Razor Clam Festival with zeal. This year’s event comes complete with sponsors, such as Les Schwab Tire Centers and the Quinault Beach Resort and Casino. There’s even an event planned for the Ocean Shores Convention Center, which takes place on March 19. If you are into pancake breakfasts and organized digs definitely check it out. If, however, you are like my wife and I, who prefer the road less traveled with a bit more luxury thrown in, read on.

Just ‘up the road’ from Ocean Shores in Moclips sits the quaint and quiet Ocean Crest Resort. From the killer views of the Pacific and the sounds of the heavy surf pounding the sands below to the fine dining and super wine selection to the creative wood staircase/walkway leading to Pacific Beach, Ocean Crest offers a vacation experience unlike any other on this stretch of Washington coastline. Olympic skating champion Apolo Anton Ohno is apparently a frequent guest, using the resort as a place to unwind from the pressures inherent with being a gold medalist.

If it is good enough for Apolo. . .

What about the Razor Clam Festival, you ask? The clam dig is not limited by geography, so feel free to skip the pancake feast happening in Ocean Shores, enjoy a nice breakfast at the Ocean Crest and afterwards talk to the concierge about getting hooked up with the proper tools needed to get the clams. Who knows? Maybe the concierge will share some clam digging secrets with you (it’s not an easy task). There’s even a clam cleaning station on the Ocean Crest property, provided you have some success.

How do the Razor clams taste? That’s up for debate, but they seem to find their niche in clam chowder.

If you don’t feel like digging, grab a warm latte and head for the beach. Those hundreds of hearty souls who are digging will provide plenty of entertainment, which combined with the rugged surf, sweet-smelling sea and spectacular views of the coastline make for a walker’s delight. The massive stretch of beach at low tide allows one to literally walk for miles. If walking isn’t your thing, driving a car is also allowed on this huge stretch of sand.

Click on the photos below to enlarge the views.

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Wanderlust and Wine in the Valley — Walla Walla, Washington

Rarely do small towns like Walla Walla, Wash., appear on the travel itinerary. And its a shame because some of America’s small towns, while appearing pedestrian to the uninitiated, are actually hot pockets of outdoor fitness, eco and fashion hipness, historical awareness and gastric innovation.

Walla Walla sits in a sunny valley surrounded by rolling hills covered with dark green vineyards, and behind those hills stands the sublime Blue Mountain range. It almost looks like Tuscany. And it is quickly becoming a food and wine lover’s dream destination.

What looks like smalltown USA from the outside looking in, with its plain-looking, 1920′s-era frontier style architecture, is actually populated by cultural creatives from all over the country, in part thanks to Whitman College, but also because of the region’s intense focus on winemaking and organic agriculture. And typically where there’s good wine, good food follows. 

Main Street USA, Walla Walla with the Marcus-Whitman Hotel in the background.

Main Street USA, Walla Walla with the Marcus-Whitman Hotel in the background.

In fact, Walla Walla was recently touted by Sunset Magazine for not only owning America’s Best Main Street, but also for being one of Our Favorite Small-Town Foodie Haven’s.

But it’s not all about food and wine. Walla Walla is located on the Oregon Trail near the Washington and Oregon border, where the Whitman Mission National Historic site attracts thousands of visitors each year. A trip through the mission provides a deep education into a tragic and controversial story that you and your kids won’t find in a textbook.

Marcus Whitman and his wife Narcissa  established the mission in1836, and by 1847 they were both dead; Marcus took a Tomahawk to the head, while Narcissa was shot trying to escape what has become known as the Whitman Massacre, an act that prompted the Cayuse War. A seven-day pass to the Whitman Mission site is just $3.00, and ‘kids’ under 16 get in free .

Wine Valley GC #5

Just a few miles West of the Whitman Mission is Walla Walla’s spectacular new Wine Valley Golf Club. Draped across Eastern Washington’s massive wind-swept dunes like a lonely emerald carpet, Wine Valley offers up traditional links golf in a beautiful setting. For a more detailed review of the course, and more photos click here.

Being surrounded by rivers and mountains, plus a warm, dry climate, Walla Walla is also ideal for outdoor adventure. To the west about 35 miles, the Snake River and Yakima River merge with the Columbia River near the Oregon border, and the massive convergance of water provides ample fishing and boating opportunities on the Columbia and its many tributaries.

And the Umatilla National Forest of the Blue Mountains, located to the east of Walla Walla, provide ample hiking, fishing, camping and cycling opportunities.

Walla Walla’s Wine Wanderer
Flying Trout Winery is owned and operated by 27-year old Ashley Trout who originally came to Walla Walla from the East Coast to study at Whitman College, but started working in the town’s wineries during her freshman year. She was hooked instantly on the winemaking process, and upon her graduation from Whitman had earned a better education working in the vineyards than she had studying liberal arts at the exclusive, private college.

During the summer after graduating, Trout was injured in a rock climbing accident and missed the crush (wine harvest) in Walla Walla, because of a three-month rehabilitation. The time off made her realize how much she missed working in the vineyards. When finally healthy, she moved to Argentina in time for its crush, and begain establishing relationships at every level of the Argentine winemaking business, just as she had done in Walla Walla. It helped that she was fluent in Spanish.

“I kept coming back year after year to work in the vineyards for the Argentine crush,” she says. “After a while they realized I wasn’t just slave labor and started teaching me their craft. I also met a lot of the university winemaking students and grad students at the discos, who are really the future of winemaking.”

Flying Trout Winery ashley trout Flying Trout Winery foyer

The climate in that area of Argentina is almost identical to the climate in the Columbia Valley. By establishing vines with similar grapes in two different hempispheres, Trout is unique, and calls her lust to make wine in both countries, a “fascinating bi-hemispherical terroir”.

Her efforts in South America also allow Flying Trout to issue two releases per year, from two different parts of the world, all of which gets sold-out within three weeks of being released. It pays to be a member of Flying Trout’s wine club.

Says Trout, “it’s nice (selling out early) because I can go back to being a winemaker instead of a saleswoman.”

Just a few of the many barrels full of wineWhat wasn’t sold out during our visit were the Fyling Trout wines aging in barrels in the wearhouse situated behind Flying Trout’s tasting room.

Drinking wine straight from the barrel should rank at the top of any list for ‘things to do’ in Walla Walla on a Friday afternoon, especially after a long bike ride. Even novice wine drinkers can learn to appreciate the subtle strawberry flavors still brewing in the 2008 Horse Heaven Hills Malbec, or the spicy, lingering flavor of apple that dominates the 2007 Rattlesnake Hills Malbec.  

To join Flying Trout’s wine club, where club members get first access to cases of the winery’s latest releases, click here. Membership is free. To set up a visit to the tasting rom, call Ashley at (509) 520-7701, or email her at talk@flyingtroutwines.com.

Where to Stay and What to Eat
The most distinguishing, and tallest building in Walla Walla is the Marcus-Whitman Hotel, located in the heart of downtown, just two blocks from Main Street. In 1999, local techonology enterpreneur Kyle Mussman (check out his sailing blog) bought the building, saving it from being destroyed and then pumping $33 million into the rennovation of the old Marcus-Whitman Hotel. In the process he revived the classic hotel to the point where it matches its glory days when the old Marcus-Whitman Hotel played host to guests like former President Dwight Eisenhower, after whom a suite is named on the seventh floor.

mw lobby - click to enlarge eisenhower 2 - click to enlarge eisenhower suite 2 - click to enlarge

Filled with oak paneling and marble floors, the lobby of the hotel is dark and cool, and a serence contrast to Walla Walla’s hot and sunny weather. What was once a hostel and designated for demolition is now a sophisticated space decorated in classic style, offering finely appointed and comfortable suites at reasonable rates, amazing customer service, and even an art collection on the third floor.

And then there’s the food.

Upon request, the head chef of Marcus Whitman’s The Marc restaurant, Hank “Bear” Ullman offer’s his dinner guests a chance to sit at the ultra-cool Chef’s Table. For $125 diners can eat at a table located in the kitchen, eating a custom-made five course meal that features locally grown and sourced produce and meats. The energy in The Marc’s kitchen is lively, with the chef’s working hard to please, and the off-the-menu food is off-the-charts good, making the experience worth the price tag.

The Marc's Chef's Table Guests Enjoy VIP Service. 'Bear' and his crew serving a recent party.

The Marc's Chef's Table Guests Enjoy VIP Service. 'Bear' and his crew serving a recent party.

The menu from our visit to the Chef’s Table included: a first course of Oregon dungeness crab salad complete with orange and coriander finish; followed by a plate of wild Pacific troll-caught salmon, served on heirloom tomatoes and mizuna and topped with a tomato-saffron vinaigrette. Next to the salmon was grilled Oregon quail, presented over an English pea puree.

All of this was served alongside Flying Trout Winery’s Torrontes.

Next came a palate cleansing salad of local greens and apples, dressed with meyer lemon and a meyer lemon vinagrette. According to Bear, “the acidic salad breaks up the rapid-fire protiens coming at you with something simple and crisp.”

The third course, served with a local Syrah, took the dinner to the next level: Rocky Mountain buffalo filet on pâtes aux champignons, which consisted of locally sourced Buffalo tenderloin, served on top of a bed of bacon and a fois gras-wild mushroom pate. To top it off, two fried quail eggs, served over easy, were slipped between the bacon and the filet.

Rocky Mountain Buffalo Filet on Pâtes aux Champignons

Rocky Mountain Buffalo Filet on Pâtes aux Champignons

By the fourth course some of Bear’s Chef’s Table guests started slowing down and getting full, but Bear kept the heat on, rewarding the heavier eaters by breaking out a melt-in-your-mouth Anderson Ranch free-range roasted rack of lamb, served with Bing cherry chutney. 

The fifth course was dessert, and a surprisingly tasty, and strategic selection – Rock Star energy drink sorbet with Bing cherries.

Bear’s knowledgeable crew helps Chef’s Table guests, and all diners at The Marc pair glasses, or bottles of wine for each course, so even wine-drinking amateurs have a chance to experience what a proper food and wine pairing tastes like.

“It all goes back to relationships, connections and taking care of people,” says Bear. “I’ve been here for nine years now and have built fantastic relationships with the organic community and winemakers. We get asparagus the same morning it’s cut, we trim our own micro greens as we need them, and I have a farmer that is willing to get up at 3:00 a.m. to go pick squash blossoms before the sun hits them, so to be successful with this kind of product, all you really have to do is not mess it up.”

Ullman and The Marc certainly don’t mess things up, in fact, the Marcus-Whitman’s restaurant is spot on, just like the hotel.

Other restaurants worth checking out in Walla Walla include: the Saffron Mediterranean Grill, Whitehouse-Crawford, the Creekside Grill, and for breakfast the farmer’s market located on 4th and Main Street, which takes place each Saturday and Sunday from 9:00 a.m. — 1:00 p.m. Not only are there good eats, for cheap, but typically a band and a friendly atmosphere that will make you forget your wine hangover.

farmer's market market band market berries

Getting Around
Walla Walla’s population is just over 30,000. It’s a small town. Don’t bother driving around. Instead, rent a bike from Allegro Cyclery. For $35 a day, Allegro will rent your bike of choice. 

allegro cyclery

Jump on a comfy commuter bike, which will perform nicely on Walla Walla’s flat streets, and then cruise the city’s old neighborhoods at supersonic speeds, or take the bike trails leading out of town towards the surrounding vineyards. Allegro provides a Walla Walla bike trail map for reference.

Live the wine and food life like a Euro by renting a bike at Allegro! After a few quick laps around Walla Walla, you’ll be glad you did.

Why Should You Visit Walla Walla?
The wine and food explosion currently happening in Walla Walla, and within the Tri-Cities area in general, is sure to attract more attention and tourist dollars to Walla Walla, which let’s be honest, was struggling to find its identity twenty years ago. Now, its all about living close to the area’s rich, wine and sweet onion producing soil; where the food that’s consumed is grown next-door and picked that day, and where the vintners produce wines from vines that actually perculate with the distinctive flavors of strawberry, spicy pepper,  grapefruit. basil, or plum.

The mountains and rivers that surround the city provide a plethora of outdoor adventure, and look inviting from a distance, a big contrast from the craggy Rocky and Cascade Mountain ranges. The golf in Walla Walla is championship-worthy, and the area is full of history lessons. 

The vibe on Main Street Walla Walla is hometown cool – the candy shop is located in the perfect spot, right between the vintner’s wine-tasting rooms — and the people in Walla Walla are super friendly, welcoming, and down to earth.

Teddy Roosevelt, explorer extrordinairre, once said Walla Walla left, “”the pleasantest impression upon my mind of any city I visited while in the Northwest.” 

When thinking about your next three-day weekend consider taking a trip to Walla Walla. But don’t go unless you can get a room at the magnificent Marcus-Whitman Hotel. 

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Golf Course Review: Chambers Bay

cape fear

Chambers Bay
6320 Grandview Dr.
University Place, WA 98467
Navy Tees: 7,109 yards/Rating 74.4/Slope 130

Chambers Bay blew me away. Just a few days removed from playing the Robert Trent Jones II designed, Scottish links-style golf course on a sunny and windless 70-degree day, I can’t get the experience out of my head. Nor do I want to.  The feelings I have towards Chambers Bay rival my wandering lust for places like Crystal Downs, Wolf Creek, Austin Country Club, Oak Tree Country Club’s Men’s Course and Torey Pines.

Prior to visiting Chambers Bay, I fully understood the hype. This relatively new course had been designated by Golf Magazine, and a handful of other publications as 2007′s Best New Golf Course. Matt Ginella, Golf Digest’s senior travel editor (and one of my favorite golf/travel writers), recently included Chambers Bay in a list of his Top 10 Public Courses. Even more impressive, the couse will serve as the host of the 2010 U.S. Amateur and 2015 U.S. Open championships.

My expectations were high, but then I had heard stories from friends that the golf course was still maturing and needed more time, that the greens were shaggy, slow and hard. Even Kemper Sports, which manages the 250+ acre property, admitted to me last week in an email that they were struggling with course conditions after a hard winter. So, needless to say, those expectations were tempered a bit before my arrival and for the purposes of this review.

Hardly necessary. The golf course was in immaculate condition.

The minute I stepped on the practice putting green, which features a large Rolex clock, a transformation took place, and suddenly I was in Scotland. Tacoma no longer existed. All around me were massive sand dunes covered with native grasses and emerald faiways winding through said dunes, all bordered by the deep blue waters of the Puget Sound. There was even a train track, located in between the course and the Sound, invoking visions of St. Andrews and the famous Road Hole.

Chambers Bay's signature par-3, the 139-yard 15th, better known as Lone Fir

Chambers Bay's signature par-3, the 139-yard 15th, better known as Lone Fir

Accepting the challenge of Chambers Bay meant stepping back to what were the tips that day, and playing the course at a listed 7,109-yards. Prior to teeing off, the starter briefed me on the course conditions, provided a few ‘local knowledge tips’ and said the course would play more like 7,400-yards, considering its sea-level location and the heavy Pacific Northwest air.

Needless to say, I forsaw a struggle coming, especially on the 1st hole, a beautiful par-4 listed at 491-yards that stretches towards the Sound. Thanks to the starter’s tip, I only had 220-yards left to the hole on the 1st following what seemed like a solid drive.

After having played a nice hybrid approach to about 40-feet and three-putting for bogey,  and then following a similar pattern on the 2nd, I got into a groove. From the tee, I began belting the driver, and on the greens adjusted to the speed and grain. And after a birdie on the 465-yard, par-4 5th the course began to reveal its nature — holes that look crazy difficult from the tee box are amazingly playable. For example, on the 5th I drove the ball 330-yards from the elevated ‘Free Fall’ tee, hit a 9-iron approach to the uphill green and used the amazing contours that surround Chambers Bay’s greens to cozy the ball up to the flagstick.

The front nine at Chambers Bay allows players to finish with a flourish on the 8th and 9th holes after getting abused by the demonic, uphill, 482-yard 7th. The 8th is a narrow, but short 557-yard par-5, and the 9th is a 202-yard par-3 that features an elevated tee standing at least 100-feet above the green below. When the pin is located front-left, good shots tend to funnel towards the flagstick, which should make this hole a prime viewing spot during the U.S. Amateur and the U.S. Open.

Chambers Bay’s back nine is much like the front in that there are holes (#’s 11, 14 and 16) that test the limits of your golfing skill, but others, like the 12th, 15th and 18th that reward good play with birdie opportunities. As with the finishing hole on the front nine, the 541-yard, par-5 18th should prove a dramatic viewing spot for the birdie-hungry galleries attending the USGA’s upcoming  championships.

Finishing Touch: the amazing 18th hole at Chambers Bay

Finishing Touch: the amazing 18th hole at Chambers Bay

Chambers Bay advertises itself as ‘pure links golf’, and more than lives up to its billing. And it exceeds the hype created by Golf Magazine, Golf Digest and others. It is a golfing experience that allows players to play the game as the Scottish intended, and one that will stick in their minds for years to come.

Coming up with a list of ‘Signature Holes’ from Chambers Bay is like trying to name your favorite flavor of ice cream. It ain’t easy.

Signature Holes:

#5 tee#5 Free Fall — standing atop the elevated 5th tee complex players witness amazing views of the golf course layed out in front of the Puget Sound. Though this hole is listed as a 465-yard par-4, it plays shorter than advertised and offers real birdie opportunities.

#7 Humpback — in stark contrast to #5, this 482-yard par-4 offers little hope for birdie. A menacing dog-leg right, the 7th requires a forced carry from the tee and an extreme-uphill approach shot, which in my case required a 3-wood. The humpbacks this hole was named after sit just 60-yards from the green and have the potential to knock down low angled approach shots. 

#15 Lone Fir — this 139-yard par-3, with incredible views of the Puget Sound behind it, also houses the golf course’s only tree, a lonely Fir that stands tall. The well-protected green requires careful club selection, but also a respite after the brutal Cape Fear (#14).

#18 Tahoma — Standing on the 18th teebox, golfers are exposed to dramatic views of the Sound and the golf course, but also historic, industrial remnants of the gravel mine that once dominated this landscape. In terms of playbility, the 541-yard par-5 offers an excellent birdie chance and a memorable finish to a dynamic golf course.

Value: At $149 during the week and $169 on weekends, Chambers Bay is a steal. Pierce County residents receive a whopping $60 discount.

Walkability: Chambers Bay is a walking-only golf course. Rent a caddy, or bring your push cart because motorized carts are forbidden, minus a doctor’s note. Truth be told, the golf was so exciting the walk seemed a breeze.

#1 tee - click to enlarge #5 tee - click to enlarge #7 green -click to enlarge

#9 green -click to enlarge #10 green - click to enlarge 11 sign - click to enlarge

#12, The Narrows - click to enlarge #16 tee - click to enlarge 18th green - click to enlarge

rolex clock nice view historical remnants

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