the scene - november 2013

2 THE scene NOVEMBER 2013 TheEastsideScene.com

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INSIDE STORY NOVEMBER 2013 THE scene 3

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PublisherWilliam Shaw

Managing EditorCraig Groshart

Contributing WritersLinda Ball, Rose Dennis, Brandon Macz, Daniel Nash, Heija Nunn, Josh Suman

Design and Layout Tek Chai, Craig Groshart

AdvertisingAdvertising 425.453.4270

On the coverPhotography by Je� Caven

scenesceneTHE

Follow us on Twitter@bellevuescene

A publication of

DRINKSBellevue’s craft

cocktail lounges want patrons to

drink better.04

COVER STORYWinter is coming. Stake your claim on the powder with The Scene’s guide to ski resorts. 06

LET’S PARTYHow to set

the scene for a memorable event. 07

FOOTBALL Touch football is a Turkey Day tradition. Here’s how to avoid busting your gizzard. 08

LAUGHSFaizon Love is

older and wiser. But don’t think

that makes his act any less cranky.09

FASHIONDesigner clothes make the scene when Vogue comes to town. 10

The Scene is a publication of Sound Publishing, Inc.

2700 Richards Rd. Suite 201, Bellevue WA, 98005.

425.453.4270

Putting craft in the m x

When the economy is bad, people tend to drink more. When the economy is good, people drink better. � at’s a trend restaurateurs and bar owners in the Bellevue area are addressing one hand-cra� ed cocktail at a time.

By switching up space at Daniel’s Broiler on the 21st � oor of the Bank of America building, the opening of Prime 21 more than a month ago led to a 45-percent increase in sales over last year, said Brad Miller, spirits director for Schwartz Brothers Restaurants. As a

standalone lounge, Prime 21 o� ers hand-cra� ed cocktails in a quiet atmosphere away from the main restaurant and focuses on pairing fresh ingredients with top-shelf liquor.

“Cra� cocktails had started taking o� and whis-key started taking o� all over the country,” Miller said, which is one alcohol of focus

during the fall season at Prime 21. “We look at fall as being with apples and pear and bourbon and scotches.”

Catering to crowds in their 30s and 40s, Miller says customers are looking for interesting drinks that are both ascetically pleasing and � avorful while not complicating the integrity of the spirits within. He comes up with all of the cocktails, which change four times a year with the seasons. � e biggest challenge is speed, which means preparing ingredients for hand-cra� ed cocktails in

advance. Miller said he also likes to change up traditional ingredients when possible, substituting some syrups with jams, for example.

Part of the fascination with hand-cra� ed cocktails and the liquors used to make them comes from their place in history, which is something smaller, quieter bars can provide to customers when they sit down and speak with their bartenders. Miller said they’re encouraged to educate consumers about the drink specials, the brands of liquor incorporated and to entertain by way of preparation of a � ne hand-cra� ed cocktail.

For Evan Martin, general manager for the recently opened Bar Code, o� ering hand-cra� ed cocktails in Bellevue is a way of competing with Seattle, which was a trailblazer for the movement several years ago. Now that the economy is on the upswing, bringing the art form to Bellevue is a good way to keep customers on the Eastside.

“We want to be a regular spot for a lot of the locals,” Martin said, “but also be a destination for what we serve.”

Opened earlier this month, Bar Code is located on the � rst � oor of the Ten20 building on 108th Avenue North-east. Martin was brought into the business from Needle and � read of Seattle and Naga Cocktail Lounge at Chantanee in Bellevue, where he said hand-cra� ed cocktails could sometimes be intimidating for customers.

“We’re not trying to intimidate anyone by making something overly advanced,” he said, but patrons are looking for a certain standard for their food and drink. “At

the end of the day, people still want to know what they’re paying for.”

Drinks at Bar Code can be as simple as the Bar Code Tonic, which uses dry gin infused with cinchona bark, or more complicated like the Brews Cruise, which includes a blend of Jamaican rums created by Martin along with a cold brew liqueur, made with help from neighboring Cafe Cesura. Sometimes an eggwhite needs to be incorporated in a drink to give it a nice foam reminiscent of a meringue.

Whatever drinks come up on Bar Code’s evolving menu, Martin said the primary focus will always be � avor. “� en it takes three weeks to � gure out a name.”

4 THE scene NOVEMBER 2013 DRINK

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BY BRANDON MACZ

(Top) Bar Code general manager Evan Martin pours out a � ne cocktail made from scratch. The lounge is located in the Ten20 Building. (Below) Brad Miller, spirits director for Schwartz Brothers Restaurants, eyes a selection of premium liquor behind the bar at Prime 21 inside Daniel’s Broiler in downtown Bellevue.

BRANDON MACZBellevue Reporter

“We want to be a regular spot for a lot of the locals, but also be a destination for

what we serve.” Evan Martin

Bar Code, general manager

TheEastsideScene.com NOVEMBER 2013 THE scene 5

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6 THE scene NOVEMBER 2013 COVER STORY

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Summit Central at Snoqualmie | Photo Courtesy of Jeff Hawe

Your guide to nearby ski resorts

BY LINDA BALL

When a big storm hit the area the last weekend of September, the sta� at Crystal Mountain Resort made a quick decision. Using Facebook, they said that the � rst 75 people to respond could come ski in the higher elevations for just one day, Tuesday, Oct. 1.

"It was really a neat day," said Tiana Enger, director of marketing, noting that there wasn't enough snow to ski the bot-tom area.

Crystal Mountain normally opens for the season around � anksgiving, but it's always up to Mother Nature. When the season does arrive, here is what skiers and boarders will � nd new at the various venues.

Crystal MountainCrystal is the largest ski resort in Wash-

ington, with 2,600 acres and more than 50 named runs. It � rst opened in 1962. � ey are the only ski area in Washington with a gondola. � e Mt. Rainier gondola has 23 cabins that each seat eight people.

New this season is the Schuss Kabobs Cafe at the base of the Chinook Express chairli� on the sun deck. � e new outdoor eatery has an elevated � re pit with a built-in table so you can sit and enjoy your lunch around the heat of an outdoor � re. Another new food option is the Que Tu Taco Truck.

� e resort invested $80,000 into its tun-ing shop, installed a new boot racking sys-tem in the rental shop that drys out boots, and purchased three new top-of-the-line 600 Pisten Bully snow cats, that will lay down the best corduroy you’ve ever seen according to its web site. With the new cats, and newer winch cats, Crystal claims to have the best grooming � eet in the Northwest. � e price tag for the new snow cats was $1 million.

A day li� ticket is the same as last year at $66, or $74 with the gondola. If you elect for a reloadable ticket, you save $5 on your ticket in each subsequent visit. For more information, visit crystalmountain-resort.com.

Stevens PassLocated on the crest of the Cascade

Range, Stevens receives abundant and frequent snowfall. Cool air, o� en dri� ing from the eastern slope of the range, keeps the snow at Stevens relatively dry. Stevens is located on two national forests, the Mt. Baker-Snoqualmie on the west side of the crest and the Wenatchee National Forest on the east. � e forested area is predominately Paci� c Silver Fir, Moun-tain Hemlock and Subalpine Fir, o� er-ing a visual treat when covered by fresh snowfall. � e winter weather is usually comfortable, with temperatures o� en in the mid-twenties.

A new high speed quad has been added to the back of the mountain this year for a total of 10 li� s and one rope tow.

Trails for beginners comprise 11 percent of the mountain, with 54 percent interme-diate runs and 35 percent advanced runs.

A day li� ticket for the 2013-2014 season is $67 for a Flex8 adult ticket or $62 for a Flex4 adult ticket. � e Flex plan means you can ski or snowboard any four or eight consecutive hours of your choice. If you get the PNW advantage direct-to-li� pass, you can proceed directly to the li� line and have your pass scanned allow-ing you to bypass the ticket window and save $10. So an adult ticket would be $52 or $57, and you can ski all day or into the night when there is night skiing Wednes-day through Sunday.

Stevens usually opens around � anks-giving. For more information, visit stevenspass.com.

The Summit at Snoqualmie� e Summit at Snoqualmie has four dif-

ferent base areas and is the closest ski area

to Seattle and easily accessible via I-90.Alpental, Summit West (formerly

Snoqualmie Summit), Summit Central (formerly Ski Acres) and Summit East (formerly Hyak and PacWest) are the four bases. Summit Central is open seven days and six nights each week, and Summit East, which borders Lake Keechelus, is open weekend days and on some holidays with an expanded schedule during the December holiday break.

Alpental, the only base ski area on the North side of I-90, is the most challenging with a vertical drop of 2,280-feet.

Summit West is the most popular learn-ing terrain with a vertical drop of 765-feet. Summit Central has a vertical drop of 1,025-feet, with the widest variety of terrain and is therefore the busiest of the four bases.

Summit East, with a vertical drop of 1,100-feet, is the easternmost of the four bases (accessible o� I-90 via Exit 54) and has a mix of intermediate and advanced runs. Summit East operates much of the Nordic Trail system to the west.

� e Nordic Trail system o� ers more than 50km of trails.

Located between Summit Central and Summit East, a new 10,000 square foot lodge, � e Silver Fir Lodge, will open this season. Hop right on the Silver Fir li� next to the lodge. � e Silver Fir Lodge has a demo center, rentals, retail, bathrooms and ticket sales on the lower � oor. Upstairs is a new restaurant and bar, yet to be named.

Opening date has not been set yet but � anksgiving is the goal, said Guy Law-rence, marketing director.

An adult full-day ticket is $62, $42

for seniors and youths 7-12 and $12 for seniors 70 and older and kids 0-6.

� e Summit at Snoqualmie has 19 chair li� s and six surface li� s.

For more information, visit summitats-noqualmie.com.

Mt. BakerMt. Baker Ski Area is located in the

Mt. Baker-Snoqualmie National Forest. North and east of Seattle, the ski area is 52 miles east of Bellingham at the end of State Highway 542.

� e base elevation is 3,500 feet, while the summit is at 5,089 feet. � e ski area is home to the world's greatest recorded snowfall in one season, 1,140 inches, during the 1998–99 season. Mt. Baker also enjoys the uno� cially-highest aver-age annual snowfall of any resort in the world, with 641 inches.

� e mountain has three day lodges; there are no accommodations at the mountain. However, there are several B&Bs along the way on Highway 542, in-cluding a small lodge called Blue T Lodge in Glacier.

It has eight chairli� s and two rope tows. Ticket prices are $55 for adults, $38 for youths 7-15, $47 for seniors, $35 for super seniors (over 70), and free for kids under 6. Any � � h grader who is enrolled in the Fi� h Grade Ride Free Program is eligible for a free li� ticket any time he or she visits Mt. Baker during the current season.

It's a good age to get kids active and interested in skiing and snowboarding, said a representative at the o� ce.

For more information, visit http://fall.mtbaker.us.

HOLIDAY NOVEMBER 2013 THE scene 7

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With the holiday party season right around the corner, a growing camp of enter-taining experts suggests approaching things a little less like Martha Stewart, and a little more like Steven Spielberg. Whether it's a � anksgiving potluck, an elegant Christmas dinner, or a New Year's blowout, entertain-ing pros know that "setting the scene" for a memorable event can make a signi� cantly greater impact than debuting the next ambi-tious dessert recipe.

"Inviting family and friends into your home is an intimate gesture," says Ginny Bean, founder/publisher of Ginny's catalog and Ginnys.com. "From the way the lighting is set, to the scented candles you choose and the music that's playing, the best gi� you can give your guests is to create a scene that makes them feel comfortable and welcome."

Bean o� ers the following checklist for transforming your home into a seamless scene for holiday entertaining, and creat-ing a warm and inviting place for guests to interact.

■ Choose your space. Identify and arrange the area of your home where your scene will be set. When choosing a location, think about the season and theme of your event. For example, on � anksgiving, gather near the � replace. If your home doesn't have a � replace, electric � replaces provide surpris-ingly a� ordable ambiance and season-long enjoyment for your family.

■ Set up the room the day before the party, so you have plenty of time to make last-minute changes. Arrange furniture so guests can move around easily, clearing out extra furniture if necessarily. A general rule of thumb for mixers and cocktail parties is to have seating for 10 to 15 percent of your guests. If the space you choose is going to be crowded, use a single, preferably round, center table for hors d'oeuvres. If your space is too big for the number of guests, use multiple small tables to create mini food stations, which will encourage guests to move throughout the room.

■ Dim the lights. Avoid un� attering overhead lights, and instead rely on table and � oor lamps, and mood-enhancing candle-light. To get more light from candles, place them in clusters, and decorate with metallic accents that bounce light around and provide a festive holiday feel. Candles, of course, bring more to the party than a � attering light source. Seasonal scents like spiced pumpkin, cranberry clove and gingerbread maple play a dramatic sensory role in setting the scene.

■ Simplify the table decor. When creat-

ing centerpieces and decorative accents for your table and serving areas, less is o� en more. Seasonal fruit presented with nuts and berries, or evergreen branches and pinecones from your backyard, can make a lovely and elegant statement, at a fraction of the cost of fresh � owers. If you want to decorate with � owers, remember that one large arrange-ment makes a stronger impression than sev-eral small ones. For maximum impact, place � owers on the main food station or at the bar, where guests are guaranteed to see them.

■ Add thoughtful touches. Place cards casually incorporated into a nicely folded napkin, or placed between the tines of a fork, show how you have thought about each guest and who they might enjoy meeting.

■ Turn on the music. Music helps your guests relax and gets them in the proper party mood. Many stereo systems now have an iPhone player dock, so you can create a playlist for the entire evening and avoid the hassle of scrambling to change CDs. Choose tunes that match the occasion, but Bean sug-gests mixing traditional holiday songs with favorite party tunes in a ratio of one to three.

■ Ready, set, relax. Set the table, dim the lights, start the music and light the candles well in advance, so you're relaxed and ready to greet your guests the minute they walk in the door.

"If you're sometimes challenged to get everything ready in time, remember that get-ting 80 percent of the work � nished is good enough," says Bean, who also encourages her fellow hostesses to "stop trying to be Super-woman in an apron, and ask for help."– Brandpoint

Lights, Camera, Party!Successful hosts know presentation is everything

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Wear a mouthguard It certainly won’t make

trash-talking your less-athletic cousin any easier, but wearing a mouthguard is required with good rea-son on the football � eld.

� e National Federation of State High School Asso-ciations mandates the mouthguard at the prep level and, for as little as a couple bucks at a sporting goods store, you can potentially avoid thousands of dollars in dental work when you take the � eld with your friends and relatives for some Turkey Day glory.

“No one wants to knock out a tooth right a� er � anksgiving dinner,” Cararas said. “If you’re going to play tackle, at least wear a mouthguard.”

Grab a pair of cleatsYou wouldn’t wear Crocs to a construc-

tion site, or sandals to the o� ce, and the same should be true for the gridiron. It isn’t impor-tant to go out and grab the newest pair of Nikes showcased on the feet of your favorite college team. Even that old pair of molded cleats you used for co-ed so� ball are better than � at-soled shoes that Chermak said can leave you more susceptible to losing footing, which leads to ankle and knee sprains.

“Cleats are actually pretty important,” he said. “When you get that twisting motion, that is when you are going to get hurt.”

Warm up and stretchEveryone knows the guy or gal who shows

up to the � eld, grabs the ball and excitedly proclaims, “Well, what are we waiting for?”

before ever stretching a single muscle. Usually, that person is easily recognized, laid out on the sidelines two plays into the game with a sore hamstring.

“You never really think you are too tight until you have hurt yourself,” Cher-mak said. “It takes a good 30

seconds of holding a stretch to get any bene� t out of it.”

Regardless of the pace and intensity of the game, warming up the muscles is critically important for avoiding injury – and stretching can be a saving grace, especially for those who � nd themselves a little out of practice.

Remember, it’s just a game It may feel like the whole world is watching

you on third-and-long with the game on the line, but it isn’t. Listen to your body, grab a few breathers and make sure to pace yourself. Find some time to hit the � eld and build up stamina in the weeks before the game.

“A lot of people don’t run backwards until they are out there playing football,” Cararas said. “Do some squats, some sprints, some agilities. If you’re throwing, go out and throw before you get out there.”

Chermak added that even a seemingly small amount of physical conditioning can go a long way for someone out of practice.

“It is a good idea to get in shape a month in advance,” he said. “Maybe a jog or even a walk for an hour or so.”

Josh Suman is a Sta� Writer for the Bellevue Reporter

Don’t let a ‘Turkey Bowl’ injury ruin your Thanksgiving

Phil Chermak Karla Cararas

As fall returns with its changing scenery, brisk Northwest weather and weekends on the gridiron, the urge to toss around the pig-skin is never greater. Especially on � anksgiving.

While getting out in the grass is the perfect way to soak in the senses of autumn, football is a risky sport, especially when played by out-of-practice cubicle workers without any pads or rules.

� e Scene talked with Phil Chermak, a licensed athletic trainer and the go-to guy at Newport High School for all sports injuries, and Karla Cararas, a physical therapist at Peak Sports and Spine in Factoria and athletic trainer for around 20 years in the area. Both helped o� er some helpful tips that will keep you in the game, and out of the emergency room, this � anksgiving.

Mouth-watering desserts in small bites are all the rage this holiday season. Guests love the idea of having lots of choices at holiday gatherings, so more options in smaller portions will be popular this year.

According to Sissy Biggers, lifestyle expert and former Food Network Ready.. Set... Cook! host, smaller bites allow you to stage an elaborate holiday soirée more easily.

“It’s easy to create a fun, memorable holiday party with simple entertaining techniques that yield big results! Guests will love the variety of smaller treats that pack big � avors and the simple addition of decorative touches e� ortlessly transform the look of a room in minutes,” she says.

Turning your favorite holiday recipes into delightful nibbles is easy, too. Fol-lowing are some great entertainment tips

for making a wider assortment of holiday treats in smaller bites and serving them up in style:

■ Small bites, big delightsTurn your favorite holiday recipes into

delightful nibbles, allowing your guests to sample a larger variety of treats through-out the party.

■ Elegant, dipped desserts � ere’s no need to make everything

from scratch. Add some holiday pizzazz to pretzels, fruit, nuts or cookies using dark and white chocolate. Simply melt the chocolate in the microwave and dip or drizzle over your favorite treats. It’s a quick way to dress up your holiday treats.

■ Add a hot chocolate barLet your guests get in the act by setting

up a make-your-own sundae station or a

hot cocoa bar. Stock with chocolate pieces, whipped cream, sprinkles and di� erent � avors of hot chocolate. It’s not only fun for your guests, but also easy to prepare.

■ Decorate with � airSprinkle glitter on tabletops and place

small glazed pinecones or miniature holiday balls and baubles around the room to add a chic and decorative touch. Art-fully arrange food to add interest to bu� et tables. Position food on tiers using holiday tins in a variety of heights to create visual interest and maximize o� en-limited table space.

■ Be creative with your presentationAdd � are by serving treats in nontra-

ditional ways: a big margarita glass, small shot glasses or baked small bites on clear glass pottery.

The sweetest treats come in small packages

BY JOSH SUMAN

LAUGHS NOVEMBER 2013 THE scene 9

Whether or not you know Faizon Love by name, you’ve seen his work: The proli� c comedian has appeared in

more than 30 movies since 1992, including “Friday,” “Elf” and “Couples Retreat.”

Love came up during the stand-up boom of the ‘80s. By the time he was in his late teens he was performing at the Comedy Act Theater, where comic legend Robin Harris hosted one of the only stand-up showcases performed exclusively by black entertainers and catered to a black audience. Love would later provide the voice of the late Harris in “Bebe’s Kids,” the � rst animated � lm to feature a core cast of African-Americans.

A bit part in Robert Townsend’s “The Meteor Man” the next year would eventually lead to a series-long run as Townsend’s friend Wendell Wilcox on “The Parent ‘Hood.”

Love sat down with The Scene to talk about breaking into comedy, aging and his stand-up act.

SCENE: Did you meet Harris from his show in Los Angeles?

FAIZON LOVE: Yeah. That was one of the � rst and only black comedy shows at the time in L.A. That’s where everybody got their start, like Martin Lawrence, Chris Tucker, Damon Wayans. They all started there doing Robin’s show.

SCENE: How did you decide you wanted to be in show biz?

LOVE: I just knew I wanted to do it. I was a big fan of Freddie Prinze. And then when Eddie Murphy came on television, he was incredible. Here Eddie Murphy was, and he’s a brother, he’s so funny and he’s a young guy, too.

SCENE: Do you remember your � rst time on stage?

LOVE: It was at the Comedy Store which was … in an exclusive part of San Diego. And, it was very ritzy and white. We were out of place. We felt out of place.

SCENE: You were cast to play Harris in “Bebe’s Kids.” Was it intimidating playing Harris in a movie based on his most famous joke?

LOVE: No, not at all. Like I said, I had worked with Robin for years. (I had the blessing) of his mom and everybody else. So I just had fun with it. It was a great time.

SCENE: And then shortly after that, you were in “The Meteor Man.” Was that how you met Robert Townsend?

LOVE: Actually, yeah. His assistant saw me and then … I had the chance to audition. I read the part and I was like, “What the f--- is this?!” (laughs) Chris Tucker was in the movie, too, and he said the same thing. But then he was cut out! (laughs harder) No, (Townsend) really trusted (assistant) Charlie at the time. At one point he came up and told me, “Robert would like to put you in a TV show.”

SCENE: That was “The Parent ‘Hood?”

LOVE: This was another show before that, a variety show.

SCENE: And then you were on “The Parent ‘Hood.”

LOVE: Yeah, they brought us in to shoot the pilot, me and Bobby McGee (who played Derek Waters in the � rst season). And that was actually awesome, I got a lot of calls from that. But they shot the pilot show, me and Bobby were both there. And I remember Bobby going, “Would you read these words? I’m not saying this B.S.” (laughs) And I said the same thing, “I’m not reading this B.S.” And I had said that on other projects, but that’s really a young thing. As Robin would say, you have to add your sprinkles. Make it your own. And I did that. It worked, it worked.

SCENE: So, clearly, I’m more familiar with your acting work than your standup. How would you describe your act?

LOVE: It’s just about my life and how I see it. And how my life could be better. You know, life’s like this, why can’t it be like this, how I want it? Basically, the world’s upside down … because I’m old now.

SCENE: How has age changed your perspective?

LOVE: You just see things differently, the way things are. You cherish your friends, you � nd out who your true friends are. You know what? It’s like this: When you’re 20, you want to see the farm. When you’re 30, you want to look around the farm. And when you’re 45 like I am now, you just want to sit down and look at what’s around you. Hey, look at that bird, you know?

SCENE: Do you have any projects coming up?

LOVE: Yes, I have a comedy special coming up. It’s called “When Giants Stand.”Faizon Love will play the Parlor Live! comedy club Nov. 29 to Dec. 1. $20-$35. More information can be found at parlorlive.com.Daniel Nash is a sta� writer at the Bellevue Reporter.

SCENE:

The Age of Love

LAUGH’S COMEDY CLUBNov. 1 & 2: Susan JonesNov. 7-9: Jackie KashianNov. 21-23: Tom Rhodes, ft. Derek Sheen www.laughscomedy.com

More Laughs

is olderFriday’s Worm

BY DANIEL NASH

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rFriday’sFriday’s Friday’s Friday’s Big WormBig WormBig

BY DANIEL NASH

andwiser

(Faizon)

10 THE scene NOVEMBER 2013 FASHION

Today approximately 18 million, or 1 in 15 Americans experience Sleep Apnea, a sleep disorder involving the airway that disrupts a person’s sleep o� en leading to excessive daytime sleepiness, irritability, overall poor health, and in some cases, even death. According to Dr. Je� ery Doneskey, Oral Medicine Specialist and founder of � e Sleep Apnea & Facial Pain Center in Bellevue, therapy for the disorder can be di� cult. “� e most common treatment for Obstructive Sleep Apnea (OSA) involves the use of a medical breathing device called a CPAP, “ said Doneskey. CPAP, which stands for continuous positive airway pressure, delivers air through a mask worn over the nose during sleep in order to help maintain an open airway. While CPAP can provide an e� ective solution, Doneskey reports that there are signi� cant reasons why some people are unwilling or unable to use CPAP. “For example, restless sleepers

o� en report having di� culty 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 � e Sleep Apnea & Facial Pain Center, Doneskey reports high levels of patient satisfaction, compliance and success with a new oral appliance called “� e SilentPartner™, a jaw-friendly FDA approved oral airway dilator that Doneskey himself helped develop. According to Doneskey, � e 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, � e SilentPartner eliminates snoring in most patients while

protecting the teeth of patients who clench during their sleep. � is appliance is so well received that according to Doneskey, more than 90 percent of his patients over the last 5 years are able to use � e Silent-Partner on a full time basis.~ Provided by Dr. Je� Doneskey

of � e Sleep Apnea & Facial Pain Center. Online at www.doneskey.com

PAID ADVERTISEMENT

The SilentPartner™ is used to e� ectively treat:

• Snoring • Obstructive Sleep Apnea • Patients who are unable to use CPAP • TMJ clicking and locking • Classic TMJ disorders

1200 116th Ave NE, Ste C, Bellevue, WA 98004 | 425.646.6409 | www.doneskey.com

If you’re having trouble with CPAP and are looking for a comfortable, effective alternative, it’s time you come to The Sleep Apnea and Facial Pain Center. We’re the regions leading treatment center for the management of obstructive sleep apnea, snoring and TMJ disorders through oral appliance therapy.

Limited time offer for a FREE Consultation and ExamCall 425.646.6409 or visit our website @ www.doneskey.com

Jeffrey W. Doneskey, DMDCERTIFIED IN ORAL MEDICINE

FDA approved treatment recommended by the American Academy of Sleep Medicine

Sleep...

Sleep...without CPAP or Snoring

without CPAP or Snoring

Alternative to CPAP Therapy

companyIn good

BY ROSE DENNIS

Vogue came to town for Bellevue Fashion Week at � e Bellevue Collection in late Sep-tember. Guests arrived on the red carpet looking fabulous, wearing their favorite designer.1 Karen Moyer, co-founder of the Moyer Foundation, wearing all Celine. Youa Kong for Team Photogenic © 2013

2 Cara Crowley with Vogue, wearing Ralph Lauren, with Lawrence Zarian wearing John Varvatos. Vivian Hsu for Team Photogenic 2013

3 Anna Moriari wearing Rachel Zoe. Youa Kong for Team Photogenic

© 2013 4 Heather Baker, wearing all Chanel, with her husband Duane Baker, wearing Hugo Boss. Vivian Hsu for Team Photogenic © 2013

1

3 4

2

Recently, as I rushed to Sistafoo’s elementary school to deliver a snack before her a� er-school activity, I noticed a little girl

poke her head out of the window of a waiting car. We locked eyes and she pulled back into the car like a turtle. I was almost at the stairs and a few car lengths away from the little girl when I heard a young voice clearly and loudly yell:

“Hey black lady!”I stopped in my tracks. My eyes began to search

for a black lady until my brain caught up, “Oh wait, I’m the black lady!”

Without further conscious thought I turned back to face the parking lot and yelled, “Actually, I’m half black!” � e woman sitting in the car with little Miss Filterless was shaking her head and roll-ing her eyes with a bemused smile on her lips.

I continued into the school where I relayed my tale to speechless o� ce sta� while delivering a vital jumble of snack foods for my daughter. Back in the parking lot I noticed the mother of the girl standing on the sidewalk leaning in toward the back seat. I walked over with a smile and said, “Please know I reserve all blogging and column rights to this experience.” � e mom chuckled, “Go right ahead,” and then stepped aside to let me talk to her daughter.

We had a good chat; I spoke and she sat on

the floor of the back seat sucking on the end of a dry erase pen. I started our conversation by stat-ing, “You don’t get out much do you?” And then asked what first caught her attention, maybe my curly hair? She stared at me quite seriously as I guessed her age with help from her mom and babbled about how my kids each asked which fountain they would have been assigned to when they first learned about the Civil Rights Movement.

� e little girl listened without comment as I closed our tete-a-tete with some pleasantries and promises to see her around soon. � en I turned to her remarkably un� ustered, sanguine and conge-nial mother.

“You are going to have your hands full with that one,” I said.

Her mother smiled brightly and may have even winked when she replied, “Oh no. I’m just the nanny.”

Follow Heija on Twitter (@Heija), friend her on Facebook or silently judge her life at her blog � e Worst Mother in the World (www.Heija.com).

loud

& a

bout

HEIJA NUNN

Hey, black lady!

TheEastsideScene.com NOVEMBER 2013 THE scene 11

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