That's a Mouthful: Episode 4

Tune in Wednesdays & Saturdays at 12:30pm on KZAX 94.9LPFM

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Casa Que Pasa

By: Francesco Savoy

Casa Que Pasa on Railroad Avenue offers Mexican-themed cuisine with a decidedly Bellingham twist. This restaurant boasts a hearty menu and full-service bar. Both contribute to Casa’s gastronomic reputation as a darn fine eatery and bar famous for its tequila collection. A family friendly restaurant, Casa Que Pasa hosts a diverse clientele reflective of Bellingham’s culturally, economically, and socially diverse population. That it is a popular hangout for a broad spectrum from college students to hippies makes it all the more interesting. 
    Many diners will agree that Casa Que Pasa’s attention to fresh quality ingredients keeps the people coming back. Recently four of us enjoyed an evening at Casa. We ordered dinner in the bar. Quite naturally, the four of us started out with various cocktails and corn chips with pico de gallo and nacho cheese sauces.
Then we moved on to an assortment appetizers. Handmade traditional and bacon jalapeño poppers paired beautifully with mojitos. The jalapeño poppers were great on their own, but memorably delicious with the sweet, and spicy mango-habanero sauce, and red chili crema. House-made taquitos followed: vegetarian with bean and cheese, and chicken and cheese, for omnivores, both were filled with shredded cabbage and sour cream. There is something quite satisfying when taking that first bite of a crunchy food! 
Salad always seems to make dinner complete. Moors and Christians salad is Casa’s House Salad on steroids! This is a heaping salad of lettuce, shredded cabbage, red peppers, jicama, roasted pumpkin seeds, corn crisps, cotija cheese, topped with black beans, cheese, and a surprisingly tasty cinnamon rice and garnished with either Lime Thyme or Tomato Cilantro Dressing
    Seriously, Casa Que Pasa portion sizes are meant to impress and satisfy. Be ready to either share your entrée or waddle out with a hefty to go box. The entrée selection is a whimsical tour through creative interpretations of Mexican restaurant standard dishes.
    Notable chef and bicycle commuter, Ozzie Mora, invented the Oz-some Taco. 
It starts with a half order of juicy carnitas (or little meats) that are marinated for six hours, with cotija cheese, shredded cabbage, more cheese, house-made guacamole and salsa cradled within two tasty flour tortillas. The taco is served with rice and beans, because that just makes sense. Try this with a hearty red wine, it’s a perfect combo. 
Pescatarians will find the Fish tacos a delectable dish. Casa’s beer-battered and deep- fried tilapia is dressed with lemon pepper ranch sauce, house-made salsa, on shredded lettuce and a side of Spanish rice. Add a pint of pilsner and you’ve got yourself a terrific first course! 
    It has been said that “bacon makes everything better”, and the BLT-Ski Quesadillas, lends substantive evidence. Two tortillas are stuffed to capacity with cheese and four strips of thick cut bacon, lettuce, salsa and black pepper mayo – grilled until the cheese is oozing and the tortillas are crisp. Casa works to promote diversity and inclusion: Vegetarians are not an afterthought here. The Green Magma Quesadilla is a vegetarian fav. This dish is a heap of beans, lettuce, cotija cheese, green sauce, bean sprouts and peanuts. That’s a ton of protein completely void of meat!
Burritos come in two sizes: regular & jumbo
A Mexican dinner just wouldn’t be complete without a burrito. You don’t have to be a vegetarian to love Casa Que Pasa’s truly famous Potato Burrito. This meal in a wrapper includes battered deep-fried potatoes with beans, a cheese medley, Casa’s Potato Sauce often referred to as “house-made red chili cream sauce”. With ten different burrito options on the menu, the hardest task will be figuring out which one you’ll feast upon.
For those who aim to expand their tequila knowledge, Casa Que Pasa offers Tequila 101: a tasting through 75 different Tequilas. The homework is light, but the morning after exams may be a little brutal! When you complete the course you get a swanky t-shirt and your name on the wall. Make this your goal for 2018. Get a bunch of friends involved and start a study group. Whether it’s food, drink or both, just settle back and surrender yourself to the adventure that is Casa Que Pasa.
 

Welcoming a new Executive Director

Make.Shift is proud to announce KZAX Station Manager Katie Gray has been promoted to Executive Director on January 2nd 2018. After being appointed station manager in March 2017, Gray quickly became an integral part of rebranding Make.Shift’s community radio station KZAX 94.9 FM overseeing programming, budgeting, and staffing which helped the station expand its reach to an estimated 1000 listeners everyday through broadcasting and online streaming.    

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An active member of the arts scene in Bellingham as a performer, event coordinator, and volunteer since 2011, Gray has been part of the Make.Shift community for three years, creating and organizing an annual music festival MiniHam, taking on event management at several Make.Shift shows, and performing with The Katie Gray Band on the Make.Shift stage. She began her career in radio in 2013 at Western Washington University where she served as a maintenance engineer for the university station KUGS 89.3 FM while completing a BA in music and minor in Audio Technology. Gray went on to secure a position at local commercial station KAFE 104.1 & KGMI AM790 where she worked for 2 years as a producer and on air personality reaching tens of thousands of listeners each day. 
    Now as Executive Director, Gray will oversee staff and volunteers while coordinating monthly events, working with Make.Shift’s Board of Directors on long-term projects, goals, and budgeting, and heading the organization’s day to day operations. Given Gray’s proven track record of excellence and determination, Make.Shift is excited for future success under her guidance and influence.
 

That's a Mouthful: Episode 3

Tune in Wednesdays & Saturdays at 12:30pm on KZAX 94.9LPFM

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Tulalip Resort Casino

By: Francesco Savoy

    Tulalip Resort Casino is an exceptional get away, just north of Seattle and an hour south from Bellingham. Tulalip Resort Casino offers to entertain you, or you can entertain your friends. In the 1970’s progressive parties where all the rage, by the 1980’s these passé parties were as popular as disco music. As the saying goes, “what goes around, comes around”. Tulalip Resort Casino has at least five bars. If you can name it they can make it, or open it, and keep it coming. Cocktails, beer, wine, sake: They have it all! Tulalip includes eight distinctly different restaurants, each with its own culinary traditions, décor, and expertly trained staff.  Have your progressive party at Tulalip Resort Casino! 
Our host, Allan Aquilla, organized a Bacchanalia that began with facials and massages in at the luxurious T-Spa. Afterwards we met at Destinations Lounge in the resort lobby. Reminiscent of the 1950’s, this chic venue’s décor and retro furnishings are meant for relaxation and indulgence. Start with an array of shared hors d’ oeuvres and a few bottles of Domaine HUET champagne and 2010 Domain de Chevalier Passac-Leognan. These wines paired beautifully with the Mahi-Mahi Tostadas, Trio of Tapenades (caramelized onion and gorgonzola, olive tapenade and sundried tomato), and Savory Cheesecake, four cheese blend served with baguette and assorted crudités. This wonderful first course was followed by the second course at a sports bar.  The Draft Sports Bar & Lounge is a lively bar with plenty of televisions to watch your favorite teams. Our group enjoyed a flight of cider, and a seasonal spiced beer while watching WSU play. We crunched away at Curveball Shrimp, large prawns wrapped in wontons and fried golden brown, served with red pepper jam slaw and a peanut dipping sauce.  Chicken and Parmigiano cheese poppers served with a zesty bbq sauce, rounded out our sports bar menu.
    For our pre-dinner repast we made way to Journeys East. This is a comfortable and relaxing restaurant. At Journeys East the service, food, and beverages compete for each guest’s attention. Our pre-arranged menu included remarkable Steamed Halibut garnished with cilantro, ginger and scallions. Pork pot stickers, simultaneously savory, sweet and spicy, before succulent Shrimp Sushi and a deep fried VIP sushi roll that included eel, cream cheese, avocado, spicy tuna, rice, dressed with eel sauce. Three dishes that paired marvelously with Hou Hou Shu, sparkling sake and Kontiki Tears of Dawn sake. 
    Dinner was a lingering gastro-fest at Blackfish; one Tulalip Resort Casino’s fine dining restaurants. The lights are dim, the open kitchen on view, remarkable menu, comfortable furnishings and attentive staff makes dining here a memorable experience. We shared bottles of Evermore an old vines cabernet sauvignon. This Washington wine paired beautifully with the menu that Allan planed. Smoked pork belly glazed with crispy & sweet “holiday ham” glaze pared with a fantastic squash puree, toasted nuts and micro greens on a dark red slice of beet. 
Succeeding this course was a King salmon cooked over an open fire served along an 8oz. Filet Mignon roasted fingerling potatoes garnished with lavender and fresh thyme and wild boar wrapped asparagus. Finished with Kona coffee demi-glace and drizzled with Kona coffee Beurre blanc and spiced hazelnuts. 
    Any party without dessert is called, “a meeting”! Don’t deny yourself the pleasure of the made to order rich Chocolate Soufflé, or the Triple Berry Crisp Sundae. Abandon your diet plans and lose yourself in the sultry flavors and aromas of these house-made confections.  The next morning, enjoy a group brunch at Cedars Café, the coffee is strong, the food is awesome, and mimosas are served aplenty
For you next office party, special family event or get together with friends, forget about cleaning house and cooking all day long. Have a progressive dinner at Tulalip Resort Casino instead!
 

That's a Mouthful: Episode 2

Tune in Wednesday's at 12:30pm on KZAX 94.9 LPFM

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9Restaurant

By: Francesco Savoy

Nick Moss, the award winning executive chef at 9 Restaurant at North Bellingham Golf Course, has definitely raised the culinary standard for golf course fare. Under Nick’s guidance, this made-from-scratch restaurant serves the most diverse menu in Whatcom County. And for good reason: the restaurant emphasizes fresh affordable cuisine that appeals to a large, culturally diverse customer base. Consumer focused menu planning requires frequent and thoughtful product-sourcing from Whatcom County farms, wineries, and breweries – and 9Restaurant delivers. The frequently rotating menu assures that the freshest ingredients, best wines, and extraordinary beers are always available. While harvesting herbs from the kitchen’s balcony garden, Nick told me:"9Restaurant is the most affordable scratch kitchen around.” I readily agree with his assertion.

Exceptional quality is essential to Nick’s restaurant program. Nick and sous chef, Kyle Johnson, prepare house seasoned ground beef, roast beef, chicken and turkey to ensure that customers enjoy the best fresh food imaginable, and at the lowest prices of most local high-end restaurants. Hand-cut fries are cooked in the Belgian method in a dedicated fryer; you won’t find fishy tasting fries here! A personal fav is the house-made hot wings served with a painfully delicious spicy hot sauce. Then there is the Tournament Burger, a succulent hamburger loaded with house-blend hamburger, melted cheese, and traditionally garnished with mayo, mustard, pickles, tomatoes and lettuce. My mouth waters reflecting on that fine scratch-made burger on a house baked bun. It’s quite easily the area’s best gourmet burger for the buck.

One simply cannot dine at 9Restaurant without enjoying a bowl of a scratch-made soup. Nick’s soup menu changes every day, which means that he constantly produces a variety of soup stocks for use in his wide array of clam chowders, beef, poultry, vegetable, and fish-based soups. Another daily item that can’t be missed is the house-made fish and chips served with tartar sauce which, naturally, is also made from scratch.

9Restaurant is located in the North Bellingham Golf Course clubhouse, which sits in the center of an 700 acre property that includes the 18 hole golf course. The view from the restaurant’s sun room includes the 10th tee and the 18th fairway and green. Ample 8-inch thick tables made from century-old Cedar trees recovered from the bottom of British Columbia’s Lake Osoyoos were custom-made for the restaurant. The course-side patio is a fantastic place to enjoy a meal, pint of local tap beer from microbreweries such as Kulshan, Aslan and Wander Brewing, a cocktail or a Bellingham Bay Coffee Roasters espresso drink.

9Restaurant is an excellent location for wedding receptions, office parties and other special events. During the fall and winter 9Restaurant offers three affordable food and wine dinners, and two beer dinners including the beer vs. wine competition that shouldn’t be missed. Don’t overlook the Whiskey and Food Pairing dinner on February 10! Restaurant hours vary seasonally. You can count on the first pot of coffee at sunrise, and last call near sunset each evening. Visit northbellingham.com for current menus or phone the restaurant at 360.393.3800 for special events or to order in advance.

KZAX Presents: That's a Mouthful

Wednesday's at 12:30pm on KZAX 94.9 LPFM

Hundred North

By: Francesco Savoy

Hundred North has quickly become one of Bellingham’s popular destination restaurants, drawing guests from around the region. Thanks in large part to new Executive Chef, Todd Allan Martin. Todd, a professional rock guitarist, grew up working in restaurant kitchens. When he decided to leave his music career, he studied at the Culinary Institute of America in San Antonio. The attention to detail and passion for excellence that he dedicated to his music also influences his work in the kitchen.

When an established restaurant hires a new Executive Chef, a new and very different restaurant emerges. Todd has restructured the kitchen to assure swift, efficient customer service. He works on the line to see that guests are served promptly and that each dish meets his professional expectations. His culinary focus is to care for people through food. To that end he has developed a diverse menu that caters to omnivores, vegetarians, pescatarians, and those with gluten free dietary restrictions.

Chef Todd has brought a culinary sensibility and standard of service that Bellingham deserves. In the year that he has directed Hundred North’s kitchen and craft bar program he has made the dinner menu more locavore-centric. 100% of all produce is organic and mostly local. Proteins such as beef, rabbit and fish are locally procured from local farmers such as Cascadia Mushrooms and fishermen like Jeremy Brown.

Every excellent chef has a long-term plan, and Chef Todd is no exception. Within three-years his expectation is that all ingredients used at Hundred North are locally sourced, or within Washington State. He reasons that, “Washington is a breadbasket, we have everything we need right here to make fantastic food.”

On a recent gastronomic outing to Hundred North we sampled Chef Todd’s culinary expertise. Naturally, we started with craft cocktails accompanied with a variety of appetizers.

Rabbit Liver Pate: Served in an old-fashioned French canning jar, this memorable rabbit liver pate is topped with herbed schmaltz, and garnished with a date and red onion compote and served with toasted rustic bread. A dish redolent with savory flavors and not the least bit gamey.

Smoked Sturgeon Corn Dogs: Very much like traditional corn dogs, but filled with Sturgeon rather than a plain old hot dog. Garnished with delicious mustard onions that balance the flavors of cornmeal and sturgeon beautifully.

Grilled Beef Heart: In the days of yore, organ meats were common menu items in restaurants and homes alike. At Hundred North enjoy perfectly grilled sliced beef heart, served with roasted bone marrow, herb salad, potato puree and beef fat toast. A brilliant dish, this is the only restaurant in the region, that I know of, that serves beef heart.

Crab Dynamite: Crab meat served with vegetable stir fry, sunflower seeds, and garnished with breakfast mayo. Everything about this dish was spectacular; the breakfast mayo is scratch-made mayonnaise with clarified bacon fat.

Each of us ordered a different entrée and shared bites. Rabbit Fricassee: a hearty dish of shredded rabbit cooked with shiitake mushrooms, kale, bacon, and a Dijon cream sauce on a bed of house made pappardelle noodles. Perfect comfort food for the autumn and winter seasons, Pot Roast: A lean, flavorful bottom round braised in red wine with potatoes, carrots, onions, tomatoes, horseradish, and served with a puff pastry cap. Simply prepared, carefully constructed, and beautifully presented.

Cassoulet: This is a traditional French dish and nearly every family has their own recipe. Chef Todd’s Cassoulet includes pork loin, red bean & vegetable stew, bread crumbs and Choron sauce (Béarnaise sauce with tomato puree, sans tarragon). A delicious version worthy of another visit! A clever choice as tarragon would have overwhelmed the subtle flavors of the pork loin

Steelhead: A generous cut of salmon, served with cauliflower, nape cabbage, celery root, porcini cream, and pine nut gremolata. The salmon was cooked perfectly, the skin was crisp, the meat was moist, and the very center of the salmon was perfectly soft and tender.

Chef Todd is introducing specialty dinners beginning with Valentine’s Day. This prefix menu offers diners three different options for each of the dinner’s six courses. Call Hundred North or visit their website to learn more.

In addition, Todd is organizing both wine and beer dinners – so be on the lookout for those special dining events! Seasonal changes will bring game such as duck, pheasant, quail, rabbit, venison and possibly elk to the menu. And finally, Hundred North is planning to be one of the featured restaurants at this year’s Bellingham Northwest Wine Festival on August 4. Innovative menu items, scratch kitchen, attention to customer service: Perhaps there is a James Beard Award in Chef Todd’s future!

Hundred North is open for dinner service from Tue/Sun from 5 to10pm “or later” which means they stay open as long as guests are in the bar or dining room. The kitchen closes after the last orders are taken at 10:00, and the range is turned off at 10:30p.m., sharp. On Saturday and Sunday they serve an incredible brunch menu. Reservations for dinner service are recommended.

Thank you for Giving to the Starving Artist Fund!

We really want to thank everyone who came out to Art Walk last week. We raised $160 in cash donations for the Starving Artist Fund. We are lucky to have such an amazing and giving community!

We are hoping to raise $5,000 by the end of the year. Please give what you can, if you have not already. You can donate by clicking HERE.

The Starving Artist Fund will help emerging artists who cannot afford to frame their own work. Through this fund, we hope to make scholarships available to artists who would like to show at Make.Shift but are struggling to present their work in a professional manner. This opportunity will help them along in their careers as artists by increasing their chances of selling work and elevating their presentation for future exhibitions.  

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ALL AGES Band Lottery

In 2010, Jinx Art Space hosted the first annual Bellingham Band Lottery. Bands were paired together at random, strangers and friends alike, who had never worked together formed terminal bands that had two weeks to practice, write and perform the greatest show of their lives. The two weeks that lead up to the performance really challenges and opens up creativity that might not happen in a regular band setting. Awkward weird riff, check. Obtuse inside joke lyrics, check. Costumes, why not?

After moving out of the basement the band lottery was held at The Shakedown, and now Wild Buffalo, giving 21+ performers an amazing stage and staff to showcase their talents. The Wild Buffalo has been kind enough to donate the proceeds to Make.Shift the past two years. 

We wanted to open up the talent pool even more and are hosting our first annual spring ALL AGES ROCK LOTTO! We'd love to see what our oldest and youngest members of the scene have to offer for this event. This event is sponsored by Casa Que Pasa who has already paid the entry fee for the first 20 fans the night of the show! Thank you, Casa!

The draft takes place during June Art Walk on Friday at 7:30 p.m.
The show will take place Friday, June 16th.
Sign up here: https://www.facebook.com/events/283336078798018/

Make.News 5.10.17

Make.News 5.10.17

In our little home nestled within the arts district of downtown Bellingham, Make.Shift survives based on the talent, insight and dedication of its staff, volunteers, sponsors and donors. Before we jump into upcoming events, we want to say a truly heartfelt THANK YOU to everyone who has made this space possible! Your continued effort to prove why all-ages DIY spaces matter helps us continue to grow!

Wanted: Sound Team Manager

After holding down leadership of the all volunteer crew that makes up the Make.Shift sound crew, our beloved Stuart Jackson's ISP internship through Fairhaven college, is coming to a close. Stuart is one heck of a guy. Funny, talented, and a hard worker. We are really going to miss having him around, but we are stoked for him to move on to the next big adventure. So with that, we are looking for an intern to take over the lead Sound Manager position at Make.Shift. 

An applicant for the Sound Manager position at Make.Shift should possess background in professional Audio/Visual work as well as leadership roles. The position includes elements of audio engineering, lighting, projection, as well as maintenance. The most direct role is through communication with various community members to fill in engineering slots for various events held weekly at Make.Shift, where volunteer techs work live sound and lighting roles. Background in training and working to form relationships with peers will be to the benefit of applicants, as much of this position's workload is based upon energizing a small group of volunteer technicians. This position is amazing hands on experience running production and staff at a live music venue. Our internships offer students a chance to develop their resume, gain experience, gain references, or earn college credit. Many of our sound volunteers have been able to go on and get job's directly in the field of sound engineering. 

Interested applicants please send an email to director@makeshiftproject.com

Wanted: Gallery Interns

Artwork by Jess Bonin & Karie Jane

Artwork by Jess Bonin & Karie Jane

The Make.Shift Gallery is looking for 2-3 gallery interns. As a Gallery Intern you would be responsible for coordinating, installing, and promoting visual art shows as a member of the Make.Shift Gallery Committee. 

We are looking for motivated individuals engaged in the local arts community with a dedicated interest in promoting and working with emerging, innovative, and underrepresented artists. This is an unpaid gig (that is, unless your rich grandma wants to give us a million dollars tomorrow) with a required minimum of 8 hours per month. 

Are you someone who loves art and wants to be a part of an exciting and empowering experience working with a group of other passionate folks? Then check out the job description below and email cover letter and resume to: gallery@makeshiftproject.com

 

Gallery Intern Job Description:

Requirements:

  • Must be engaged in and committed to cultivating Bellingham’s arts community

  • Must have a dedicated interest in supporting emerging, local, and underrepresented artists

  • Must have good communication skills and respond to emails promptly

  • Must be willing to contribute ideas and receive feedback regarding curation and selecting artists for exhibition

  • Must meet minimum requirement of 8 hours per month

Responsibilities:

  • Assists in hanging, installing, and providing curatorial input for monthly art shows (every Sunday immediately preceding First Friday Art Walk)

  • Assists in Art Walk preparation duties, such as placing art tags, installing show title vinyl, and other necessary upkeep (every Thursday evening before Art Walk)

  • Educates themselves on featured artists prior to Art Walk, in order to provide accurate information to gallery attendees

  • Assists in hosting Art Walk each month (cleaning & preparing the space, tracking attendance, greeting attendees, selling art, soliciting donations, and any other pertinent duties)

  • Actively participates in monthly gallery committee meetings (every Monday after Art Walk)

  • Participates in other committee gatherings for painting, gallery upkeep, jurying group exhibitions, receiving and accepting work from artists, community events, etc.

  • Assists with promotional duties, such as posting events to community calendars, designing logos and postcards for exhibitions and open calls, promoting events through social media, etc

  • Updates Squarespace website with information on upcoming shows, calls for art, and other announcements

Make.Shift News 4.25.17

Make.Shift News 4.25.17

Oh hey. Hope everyone had an amazing week filled with sun, then rain, then sun and rain again. We have a bunch of exciting events coming up this week and they’re all indoors as part of our April Weather Preparedness Program™. What’s the phrase again? “April showers give you powers” or something? Pretty sure that’s it.