ECTHE

TWINS

THE DYNAMIC DUO OF DANCE MUSIC

TUTTA BELLATHE NEW STANDARD IN ARTISAN PIZZAS

BLUEMARTINI

BELLEVUE'S FAVORITE COCKTAIL

WWW.DLISTMAGAZINE.COM ISSUE #65 AUG 2012 THE BEAUTY ISSUE

YOUR SOCIAL LIFESTYLE MAGAZINEDRESS | DINE | DRINK | DANCE | DECIBEL

NADIABEAUTY AND THE BEATS

ALI FALLSUMMERBACK TOLAST LOOK AT SUMMER SWIMWEAR

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Editorial

James zachodni

Editor-In-Chief

Evan Carter

Editorial Director

SARAH SYVERSTEN

Jordan Baer

Editor's Assistants

Meghan Miller

Copy Editor

Advertising & Marketing

Mychal Trawick

JESSE PATTISON

Sales Managers

Fashion

Jenascia Chakos

Fashion Director

Nicole Geissler

Jamie Kesselman

Jessica Delos Santos

Fashion Assistants

Steven Dolan

Loren Boyd

Fashion Writers

Rebekah Rochelle

Fashion MEDIA Director

Brett Renville

Aaron Russell

Videographers

Writers

Jacklyn Tran

Dine

MELISSA KRUSE

DIRECTOR'S CUT

Kate Opatz

Product : Dine

Courtney Byrd

Dine Stylist

Photographers

ALLIE BECKETT

Dance

JAMES BRIAN MUIR

Events

Ernie Sapiro

Dine

Contributing

Photographers

DAVID MORRIS

DECIBEL

Julia Duffy Domrose

FASHION EDITORIAL

Amber Restaurant & Lounge is Seattle’s premiere destination for dining, nightlife and entertainment located at the finest address in Belltown. Open 7 days a week, Amber boast Seattle’s best Happy Hour and Northwest Cuisine made with the finest local ingredients. Enjoy Live Music and DJs every week without a cover. Private Areas available for large and small parties.

Amber Restaurant & Lounge • 2214 1st Avenue Seattle, WA 98121(206) 728-8500 • www.AmberSeattle.com

Photography byDavid Morris courtesy Spin Off Mgmt.

Welcome to the very first "Digital DList" we hope that the new format adds to what you have grown to love about DList over the past 5 years. Feel free to explore the pages and discover some of the interactive functions like embedded videos, links to the businesses and people you are reading about and all of the other things we could squeeze into this! Get up close and person-

al with Dance Music's princess, Nadia Ali

(page 20). Learn about the humble begin-

nings of the outrageous EC Twins (page

22). Follow that by reading about the hot

new trend in the Culinary World the "Pop

Up Restaurant" (page 16) then swing

on by the "Drink" section for a lesson on local distillation and featuring two of our fa-

vorite spirits (page 18). See our muse of

the month Jeri Lee as she sports the hot-

test summer get ups from PLNDR (page

26). Lastly, ladies if you are looking for the perfect summer swimsuit look no further

than our fashion editorial "Community

Pool" (page 34).

August

acquabarBistro & Lounge

HAPPY HOURMON-SAT 4PM-7PM

LIVE MUSICEVERY FRI & SAT

ACQUABAR CAFELUNCH MON-FRI 11AM-4PM

THROWING A PARTY?CONTACT US FOR DETAILS

ALL DAY HH MON & TUES LOCAL DJ’S & LIVE BANDS

Acquabar 305 Bell St | Seattle WA | 98121 • (206) 728-6583 • Open Daily 11AM - Late Nightw w w . A c q u a B a r . c o m

10August Discs

DVD'SAugustThe Dictator

BattleshipThe Five-Year Engagement

The Hunger Games

AUG 18THE HUNGER GAMES

Every year in the ruins of what was once North America, the evil Capitol of the nation of Panem forces each of its twelve districts to send a teenage boy and girl to compete in the Hun-ger Games. A twisted punish-ment for a past uprising and an ongoing government intimida-tion tactic, The Hunger Games are a nationally televised event in which “Tributes” must fight with one another until one sur-vivor remains.

AUG 21THE DICTATORThe heroic story of a North African dictator who risks his life to ensure that democracy would never come to the coun-try he so lovingly oppressed. Wildly uneven but consistently provocative, The Dictator is a decent entry in the poli-slap-stick comedy genre.

AUG 28BATTLESHIPAliens, known as The Regents, arrive on Earth to build a power source in the ocean when they come in contact with a navy fleet. Based on Hasbro's classic naval combat game, Battleship stars Taylor Kitsch as Lt. Alex Hopper, Brooklyn Decker as Sam Shane, Alexander Skarsgård as Hop-per's older brother, Rihanna as Petty Officer Raikes, and Liam Neeson as Hopper and Stone's superior (and Sam's father), Ad-miral Shane.

AUG 28THE FIVE-YEAR ENGAGEMNT

The director and writer/star of Forgetting Sarah Marshall reteam for the irreverent comedy The Five-Year Engagement. Beginning where most romantic comedies end, the new film from director Nicholas Stoller, producer Judd Apatow (Knocked Up, The 40-Year-Old Virgin) and Rodney Rothman (Get Him to the Greek) looks at what happens when an engaged couple, Jason Segel and Emily Blunt, keeps getting tripped up on the long walk down the aisle.

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11August Discs

2 ChainzOwl CityTrey SongzAlanis Morissette

THE FIVE-YEAR ENGAGEMNT

AUG 142 CHAINZ BASED ON A T.R.U. STORY In some way, shape or fashion everyone should be working to attain the American Dream. But in rare cases like that of rising rap star 2Chainz, he doesn’t get enough sleep to dream. He’s too busy making the finer things in life a part of his reality. A mem-ber of Ludacris’ Disturbing Tha Peace outfit, he already had a name for himself as one half of the rap group Playaz Circle which would go on to release two albums.

AUG 21OWL CITY THE MIDSUMMER STATIONOwl City's major-label debut album - the lush, lovingly created Ocean Eyes, topped the Billboard Rock, Alternative, and Dance/Electronic charts and was certified gold or plati-num in nine countries, including platinum in the U.S. The album spawned the quadruple-platinum first single "Fireflies," which was a No. 1 smash.

AUG 21TREY SONGZ CHAPTER V Chapter V is the highly-anticipated fifth studio album from R&B superstar Trey Songz and the follow up to his 2010 album Passion, Pain & Pleasure, which featured the multi-plat-inum hit "Bottoms Up (feat. Nicki Minaj)"" and the #1 single ""Can't Be Friends," Songz' 2012 collection features the hit singles "Heart Attack" and "2 Reasons (feat. T.I.)."

AUG 28ALANIS MORISSETTE HAVOC & BRIGHT LIGHTSMulti-platinum, Grammy winning artist Alanis Morissette, is releasing her new album Havoc And Bright Lights, on August 28th (Collective Sounds/Sony RED). Produced by Guy Sigsworth (Björk, Madonna, Seal) and Joe Chiccarelli (Tori Amos, Elton John, My Morning Jacket, U2) and recorded in Los Angeles, the album marks the songstress' first release in four years.

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DISCS

12August Director's Cut

MOVIEAugustReviews

There are a few things in this world that create that "Box Office Magic" that every major Hollywood studio is looking for when marketing a new movie. Well unfortunately one of those things happen to be the pass-ing of one of the movie's stars before the release. In this case it is the late-great Whitney Houston who spent nearly a decade trying to get this movie put together as not only a star but also a producer.

Whitney plays the mother of up-and-coming musical prodigé Sparkle played by American Idol winner Jordan Sparks. This was Spark's first Hollywood movie role and she did an admirable job thanks to that wonderful thing called typecast-ing. Sparks said that she identified with her character's rough ride to success. ''I was 17 when I did Idol and was so excited to be a part of everything,'' says the singer, now 22. ''Then you go through a few things in a couple of years and meet people who aren't so nice. Sparkle goes through the same thing, and by the

end she's transformed and has found her voice.''

Sparkle joins a Supremes-like vocal group and featured now-clas-sic tunes written by Curtis Mayfield and performed on the soundtrack album by Aretha Franklin (including ''Something He Can Feel,'' which En Vogue covered in the early '90s).

Set in '60s Detroit, Sparkle and her two sisters (Carmen Ejogo, Tika Sumpter) graduate from the church choir to neighbourhood jazz joints, to national fame. But the price of success is high as Sparkle struggles to balance her new life, the allure of drugs, family dramas with her single-mother (Houston) and romance with music manager Stix (Derek Luke).

The original 1976 movie has a now "cult-like" following, so this movie has a lot to live up to, along with being the last on-screen view-ing of a true American Idol Ms. Whit-ney Houston.

SparkleSlick and unscrupulous congres-sional incumbent, Cam Brady (Will Ferrell) is prepared to slide back into another term, when two scheming CEOs (Dan Aykroyd and John Lith-gow) decide to back local dolt Marty Huggins (Zach Galifianakis) to run against him. Marty is a naïve Cosby-sweater-with-turtleneck-wearing tour guide who genuinely wants to serve his district well and make his dad proud.

Hilarity endeavors to ensue, but doesn’t quite.

Oblivious to the depravity of po-litical campaigns, Marty is stunned to tears at a local luncheon when Cam throws the first punch by pre-senting an unflattering filmstrip on Marty.

“Welcome to the fuckin’ show,” Cam breathes, after exposing Marty as a man who works out at Curves.

From that point, the race de-volves into a series of stunts to de-fame one another. It’s an entertaining, if feeble satire of American politics.

Despite his innocence and un-

wavering support from pugs Pound Cake and Muffin, Marty changes the game for the dirtier every step of the way. Pandering to groups so specific, you may not have heard of them (sorry, Pilipino Tilt-a-Whirl op-erators), neither candidate possesses any shame, let alone a personal irony threshold – and neither should you, if you hope to get your money’s worth at this movie.

Amusing, but not hilarious, The Campaign’s problem is that the fun-niest parts don’t go far enough. We get only a few glimmers of the physi-cal comedy Ferrell and Galifianakis are capable of.

The film leans on cheap jokes and repeats them Ad Nauseam be-twixt a few precious moments of novelty (e.g. baby-punching).

A Ferrell-Galifianakis ticket should win anyone’s vote, but un-fortunately The Campaign writers pander to one very specific group: Imbecilic short-term memory havers.

The Campaign

ByWRITTEN MELISSA KRUSE

AUGUST 10 AUGUST 17

13August Director's Cut

ReviewsSparkleHit & Run

The Campaign

Seeing that Dax Sheppard was not only the star of 'Hit & Run' but also writer and director kind of through me off at first. The other red flag was that his real life lady, Kristen Bell, was his girl friend in the movie as well. I was really hoping this mov-ie didn't turn into a 2-hour long love letter to her, luckily I was incredibly wrong in all the right ways.

'Hit & Run' is that rare "some-thing for everyone" type of movie. The ladies will fall in love with the real-life emotions brought out by Charlie (Sheppard) and Annie (Bell) as they go through a very trying pe-riod in their relationship as Annie re-alizes that Charlie is far from the man she thought she knew.

Now for the fellas, the action ensues! The cars are also stars in the movie as Sheppard brought out some of his actual cars from his personal collection including a jaw dropping 1967 Lincoln.

The story revolves around Char-lie's past mistakes catching up to him, particularly one where he was

the get-away driver for a bank rob-bery that left the other's in the group in jail.

The ring leader of Charlie's fomer gang is brilliantly played by Bradley Cooper (sporting amazing blonde dreadlocks) who catches wind of Charlie coming back to LA to take Annie to an important job interview.

The chase is on! According to Sheppard, all of the stunt driving was done by him in his own cars, which adds a lot of "realism" to the chase scenes. According to Bell "I was scared shitless the first time we did one of the chase scenes, but I know Dax is an amazing driver so I didn't have anything to worry about."

The movie is full of great cam-eos including Tom Arnold as a frantic witness protection marshall, Michael Rosenbaum as Annie's jealous ex-boyfriend and reocurring police of-ficers played by Jesse Rowland and Kal Bennett.

Hit & Run

AugustMore Releases

AUG 10THE BOURNE LEGACY

AUG 15THE ODD LIFE OF TIMOTHY GREEN

AUG 17THE EXPENDABLES 2

AUG 17PARANORMAN

AUG 24THE APPARITION

AUG 24PREMIUM RUSH

AUG 29LAWLESS

AUG 31THE POSSESSION

AUG 31THE GOOD DOCTOR

Check out these upcoming theatrical releases

AUGUST 22

14July Dine

THEPOWEROFPIZZA

Every Sunday, a small group of friends meets along the tree-lined streets of Columbia City. They filter into one of the neighborhood restaurants, Tut-ta Bella Neapolitan Pizzeria, taking their usual seats along the bar or set-tling down at one of the tables bathed in sunlight from the large windows, allowing them a glimpse at every passing pup or person strolling by. On some days they’re there for the amazing espresso Italiano. On others it’s to enjoy the soups and salads, the antipasti, the authentic Neapolitan style pizza, or the occasional glass of Italian wine. On each day, they’re there for the comfort of the ambiance, the friendliness and familiarity of the staff, and the pure enjoyment of each other’s company. They swoon over a per-fectly balanced dish while they dish on the latest swoon-worthy news in their lives. They take a sip of their Nutella laced lattes ($3.50/$2.50 demi) while listening to the wild happenings of each other’s week. They share insight and laughter while sharing a variety of plates together.

FOODWE LOVE

ByWRITTEN JACKLYN TRANPHOTOS ERNIE SHAPIRO

On Sunday and every other day of the week, Tutta Bella’s many offerings are experi-enced by many, each with their own stories, each with their own moments, en-riched by the coziness of the fare; the simplicity of the at-mosphere.

In 2004, when Joe Fuge-re; Tutta Bella’s founder; first opened the doors of the orig-inal Columbia City location, his goal was simple: to share the pizza of Naples to the public and to earn enough to put his daughter through col-lege. Starting with just a 40-seat space and a line of cus-tomers out the door, the staff worked tirelessly to meet demand until eventually the original location expanded multiple times. Today, Tutta Bella Neapolitan Pizzeria is known as a trailblazer in pro-viding Italian wood-fired piz-zas to Seattle as well as being a leader in the small business community. It now boasts four different locations: Co-lumbia City, Wallingford (Stone Way), Issaquah and South Lake Union (West-lake); with more locations to come.

Tutta Bella has received local and national recogni-tion time and again, from be-ing named ‘Best Pizza’ by Se-attle Weekly and ParentMap in 2011 to having the honor of delivering an order of pies straight to the President him-self on Air Force One during a Seattle visit this past Febru-ary.

With a deeply rooted dedication to preparing authentic southern Italian cuisine, it’s no wonder that they’ve seen such success. Executive Chef Brian Gojdics joined the Tutta Bella team as a line cook in its early days and quickly moved up to kitchen manager before his position now overseeing all locations, training chefs, and working on menu develop-ment. He shared, “Anytime you look at any of the menus, it’s been in my hands and re-

incarnated five or six times as we’ve made more and more refinements. With the pizza technique, we work with the kitchen staff and managers to get as close to Naples as we possibly can. What we put out is 99.9% what you would get there.” When the menu was recently expanded, the additions were researched extensively prior by Gojdics along with other Italian chefs at Academia Barilla, a promi-nent test kitchen in Parma, Italy.

This meticulous mental-ity is carried out in every as-pect of creation right down to the search for specific ingre-dients. Therefore, when the European Union changed the regulations that indicated that only tomatoes grown in the Agro Sarnese-Nocerino area between Salerno and Naples may be designated as San Marzano (DOP), Fugere and Gojdics decided to source the best tomato available for their Neapolitan pizzas. After sorting through all kinds of tomatoes and through several taste tests, Gojdics determined that a plum tomato of the same species of the varietal known as San Marzano was the best. In May, Tutta Bella intro-duced its own private label of canned tomatoes to satisfy their yearly usage of 150,000 pounds. The 6 lb. 9 oz. cans ($10) are also available for purchase at all of their loca-tions.

Since opening, Tutta Bella has experienced an amazing level of growth, change and recognition. But through it all there has been one aspect that has remained constant. Explained Fugere,

“While we are growing we want to maintain our values and stay true to what we were when we first opened. For us it’s about growing a great company, not just run-ning a restaurant.”

For a taste of Naples, vis-it a local Tutta Bella Neapoli-tan Pizzeria near you.

Tutta Bella Wallingford4411 Stone Way North

Seattle, WA 98103(206) 633-3800

Tutta Bella Columbia City4918 Rainier Avenue South

Seattle, WA 98118 (206) 721-3501

Tutta Bella Neapolitan Pizzeria

Tutta Bella Issaquah715 Northwest Gilman Blvd

Issaquah, WA 98027(425) 391-6838

Tutta Bella South Lake Union2200 Westlake Avenue, Suite 112

Seattle, WA 98121(206) 624-4422

WHAT'S ON THE MENU?The Mista salad ($6) joins crisp leaf lettuce with cannellini bean, red onion, champagne vinaigrette and delicate shavings of reggiano.

The delightful, handmade Polpette ($9) or traditional Neapolitan meatballs are made with a blend of beef, veal and pork. Three large meatballs are covered in po-modoro and topped with finely grated Grana Padano; each bite a light, moist, flavorful experience.

The Margherita Doc ($14.50) unites their impeccable pomodoro, mozzarella di bufala and basil all on a light fluffy crust with flame blackened blisters served straight out of the wood fired oven for a simple yet satisfying combination.

The Giovanni ($13) combines fresh mozzarella, brightly flavored tomatoes, melt-in-your-mouth prosciutto crudo, fresh arugula, a splash of extra virgin olive oil, and shaved reggiano for a winning arrangement on the thin and soft crust with a subtly crisp perimeter.

After creating at least 15 versions to choose from in the test kitchen, the latest addition to the dessert menu is the perfected Panna Cotta al Cioccolato ($5), a light and silky, semi-sweet dose of Valrhona Chocolate indulgence. A dollop of whipped cream adds to the bliss while a touch of chocolate hazelnut cantucci crumble adds a delicious crunch.

www.tuttabella.com

July Dine

18August Dine

Pop-up restaurants are taking off in Seattle and recently have become far more diverse and widespread than ever before. The benefits are endless and amazing cooks without their own restaurants get an opportunity to show their skills. Restaurants hosting the dinners get to bring in a different crowd for the special event. And as diners, we get to experience the creative, often light-hearted food that comes with chefs being liberated from a traditional restaurant environment. Keeping track of pop-ups requires a bit of diligence, though Facebook is a great place to start. Here are a few to check out.

Various Locationwww.facebook.com/entropia.cooks.5

1802 Bellevue Avenue Seattle, WA 98122www.labeteseattle.com

Various Locationswww.facebook.com/pages/Les-Huitres-Volantes/171691462883462

The brainchild of two experienced Seattle chefs, Mary Lokar and Shauna Scriver, Entro-pia pops up around the city at various res-taurants. The food is authentic Mexican, with a focus on Oaxaca and the vibe is always festive. Handmade tamales are a staple on the menu. Keep track of the dinners via Facebook.

By now, La Bête is well-known for its seasonal and local style of food. But on Monday nights, the menu is transformed to a completely different cuisine. The series began with ex-ceptional and authentic Indian food, before moving on to Eastern European. While the region of inspiration will continue to change over the coming months, it’s safe to assume they will all be excellent.

A true pop-up, you can find the “flying oys-ters” all around town, from the Summit Tav-ern to Delicatus in Pioneer Square to Zeitgeist Café. The restaurant professionals – and friends – running the show set up an outside table where oysters are shucked until they they’re gone. The hosting venue generally of-fers their own menu and oyster wines and the result is a casual, fun, possibly tipsy afternoon.

POPUpRestaurants

Monday's at La Bête Entropia Les Huitres Volantes

After extensive traveling throughout Southeast Asia and many years of restau-rant experience, Kevin Burzell and Alysson Wilson have begun making Malaysian food weekly at the Broad-way farmers market. In addition, they’ve done a series of Monday night pop-up dinners at Skelly and the Bean. The food is beautiful; hand-made sambals and curry pastes combined with healthy ingredients make you want to eat it daily.

Kedai Makan

Broadway and PineSCCC spacewww.kedaimakanseattle.com

The

ByWRITTEN Kate Opatz

These days when most people think of “tiki,” they picture kitschy wooden gods, grass skirts and little-pink-umbrella drinks. In its hey-day, tiki drinks were exceptional, but over time, they became synonymous with sticky-sweet pre-mixes. But fear not, tiki aficionados—to-day’s tiki drinks are getting back to their heyday roots with layers of liqueurs, and fresh juices have happily replaced the bottled stuff. Gone are the cloyingly sugary offerings that have giv-en tropical drinks a less-than-respectable name since the tiki torch dimmed.

And there are exciting new tiki bars pop-ping up, too – much to the delight of myself and fellow tiki-philes. Martin Cate’s Smuggler’s Cove in San Francisco is serving classic drinks from the legendary tiki bars, as well as shaking things up with their own exotic takes on tradi-tion. A must-visit while in the bay area!

Ingredients are getting a face lift, too; Port-

land’s tiki authority, Blair Reynolds, devised a whole line of tiki syrups, B.G.Reynold’s Hand-crafted Syrups, from ginger and passion fruit to falernum, orgeat, and even Don’s Spices—hom-age to tiki legend Don the Beachcomber. Perfect for adding a splash of tropical flair to your sum-mertime sipping!

And just admit it, I know a lot of you love a good piña colada now and then! Frozen drinks are a great vehicle for tropical tiki tastes and definitely keep sippers cool in hot climates. My Ultimate Piña Colada blends up a good dose of silver rum, fresh pineapple, lime and rich cream of coconut. Topped off with a float of luscious black strap rum, this up-scaled classic makes for a perfect vacation vibe, even if the beach isn’t right outside your door.

So, cocktail enthusiasts, rejoice! The tides are turning for these delightful drinks. Cheers to a whole new era of hand-crafted, innovative tiki tipples on the tropical horizon!

Light UpTheTiki Torch

Be sure to ripen your pineapple at room tem-perature for a few days so it is extra sweet. Visit www.liquidkitchen.tv to watch a how-to video on this warm-weather classic.

Makes 2 drinks•1/2 cup chopped, very ripe fresh pineapple•3 ounces silver rum•1 1/2 ounces fresh lime juice•2 ounces Coco Lopez cream of coconut•2 ounces pineapple juice•3 cups ice•1/2 ounce Cruzan Black Strap rum, for floating•Garnish: fresh pineapple spear, lime wedge, maraschino cherry, pineapple leaf

Place pineapple, silver rum, lime juice, Coco Lopez, and pineapple juice in a blender. Add ice. Secure lid on blender. Blend on high till icy-smooth. Pour into 2 tall glasses. Drizzle each with a 1/4-ounce float of black strap rum. Garnish with a fresh pineapple spear, lime wedge, cherry and pineapple leaf.

Recipe © Kathy Casey Liquid Kitchen™

Ultimate Piña Colada

20August Drink

THESEATTLEVESPER

The classic James Bond cocktail is making quite a comeback these days. Use these two distinctly Seattle spirits to make this variation.

Makes 1 drink•2 oz Counter Gin•1 oz Batch 206 Vodka•Shaken, served up with a lemon twist

Combine the vodka and gin in a shaker tin filled with ice. Stir ingredients with a barspoon (sorry James Bond you don't shake this cock-tail.) Strain into a chilled martini glass. Garnish with lemon twist.

BATCH 206 VODKA is an ultra-pure, craft-distilled spirit made from grains of the highest quality. The essence of BATCH 206 VODKA lies in the selection of these grains. Hard red winter wheat and malted barley, personally se-lected by the master distiller, are mashed with purified water, fermented on the grain using a proprietary yeast strain, and then small-batch distilled in a copper pot-and-column hybrid still, affectionately named "Barbara."

Equally important is the treatment that BATCH 206 VODKA receives after fermenta-tion and distillation. Rectification down to a standardized beverage strength of 40% alcohol (80° proof) is achieved using dilution water that measures Absolute 7 on the pH scale. As such, it is of the highest purity that water can possibly

be, containing no minerals, heavy metals or dis-solved gasses.

The slight impurities in the base spirit that were not separated away during distillation are captured as a result of the distillery's rigourous 206-hour charcoal-polishing regimen. Using coconut-shell charcoal, each batch prepared within the distillery's Spirits Receiver No. 1 (reserved only for the BATCH 206 VODKA ) gets a continuous re-circulation for many days. Just prior to being bottled, the vodka is further subjected to pharmaceutical-grade filtration, en-suring the highest degree of clarity ever found in distilled spirits. Indeed, like a fine diamond, BATCH 206 VODKA affords the most discrimi-nating consumer with the finest in cut and clarity!

COUNTER GIN, being true to its name, runs counter to other gins both in style and in com-position. Like the Edwardian gentleman (or is it, lady?) on the label, this gin is keeping a secret which is not readily deciphered from the out-side observer. A curious conundrum, indeed!

Using the pure vodka spirit as its base, a proprietary range of botanical ingredients is steeped in an infusion process that lasts pre-cisely 36 hours. Containing juniper berries from Albania, whole cucumbers from Seattle's Pike Place Market, tarragon and verbena leaves from Provence, lavender flowers from Sequim, Washington, and orange peel from Seville, Spain, along with Floridian Meyer lemon peel and English orris root as minor constituents, the complex botanical composition of the COUN-

TER GIN infusion makes it an enigmatic original, and ensures that it is unlike any other gin.

After infusion, the heady and highly aromat-ic spirit is then re-distilled to further integrate the essential plant oils within the fine gin that results. With deliberate caution, the distillate flows slowly into Spirit Receiver No. 2, where COUNTER GIN rests and acclimates in its new form.

Prior to being filled into bottles, the gin also enjoys pure dilution water and ultra-fine filtra-tion.

It is the hope of all at Batch 206 Distillery that this carefully crafted gin finds its way onto your counter as it is the perfect choice to be served with tonic water, in your martini or ne-groni, or even savoured neat or on ice!

THEInBaddest Batch

TownDRINKSWE LOVE

w w w . c o w g i r l s i n c . c o m

SINNERS WELCOME

421 1st Avenue South Seattle, WA 98104

C L I C K F O R M E N U WAT C H V I D E O S E E T H E V E N U E

22August Dance

Known for its signature look, neighborhood feel and cocktail waitresses in those infamous blue corsets, Blue Martini opened at The Bravern in Bellevue on February 10 of this year. And after being open for only a few months, the place is already packed on a regular basis.

The Blue Martini Lounge originated in Florida around 2002, but has quickly begun expanding across the nation, counting Dallas, Texas as its most recent location. But Blue Martini isn’t stop-ping there. Laura Pacelli, events and marketing manager, explained that they plan to open eight other locations over the next 10 years.

“We do market research before we pick any city,” Pacelli explained. And Bellevue was no exception to that. When asked why Bellevue was the right location for the next Blue Martini, Pacelli said, “Because it is such a corporate lo-cation, we felt it would be best for the kind of business we are. We felt that we would suc-ceed and that we would help the city grow as well.” It seems as though they’ve done just that.

As an upscale lounge with a neighborhood feel, Blue Martini caters to an upper class demo-graphic of 28-55 year-old business professionals, explained Pacelli. “We’re three bars in one. We have a really large happy hour crowd. We offer live music. Then we fill the dance floor, late at night, with the house DJ. So basically, we have three groups of people and bring them into one location,” she said.

Maybe this can explain why, with such a wide range of customers, there’s something for everyone. And with a diverse tapas style menu, Blue Martini is sure to please anyone’s taste buds as well. Lollipop Lamb Chops, Veggie

Sliders and Blue Crab Cakes are amongst the signature dishes, while Eggplant Caprese Salad and Baked Brie Crouté are a couple of the “gen-erously sized” appetizers.

As for the drinks, Blue Martini has 42 special-ty martinis, of which the famous Blue Martini, glow stick included, is always a hit. Although the drinks are on the upper end of the price spectrum, Blue Martini has happy hour every day of the week from 4-7 p.m. Along with a daily happy hour, and live music nightly, Blue Martini offers a number of other promotional events on any given day of the week.

For example, the recently launched AZUL Tuesdays include $2 tacos, a salsa band, dance instructors and drink specials on sangria, mar-garitas and mojitos. And Wednesday night is al-ways “Girls Night Out,” which offers luxurious giveaways and specialty priced drinks.

Blue Martini is unlike any other bar and that’s apparent from the moment you step in the front doors. Each lounge dons the same look, with minor variations depending on the location. The Bellevue Blue Martini, for instance, is the only location that isn’t in a warm climate. Therefore, the signature outdoor patio was restructured as an indoor mock patio. Then there’s the promi-nent blue wall, light fixtures from Italy, beautiful artwork and the large amount of overall space. Blue Martini has two VIP rooms and can host any party with less than 400 people.

Whether you’re looking for a night out with the girls, a place to plan your next business party or just for somewhere to meet your co-workers for a drink after work, Blue Martini is sure to provide with you with an entertaining experience.

FEELING BLUEGET YOUR PICK ME UP AT BLUE MARTINI

VENUESWE LOVE

WeeklyBlue Martini

Happenings

MONSINDUSTRY

TUEAZUL

WEDGIRLS NIGHT OUT

THURLIVE BANDS/DJ

FRILIVE BANDS/DJ

SATLIVE BANDS/DJ

SUNY.O.L.O.

Pick a night to visit, there is something for everyone at Blue Martini.

Hospitality friends receive specialty priced drinks all night. Also karaoke with live band.

Premium latin experience. Seattle's hottest salsa bands performing live. Free salsa classes.

A night dedicated to the ladies. Featuring free admis-sion and specialty priced drinks for girls all night.

Live bands from 7-11PM and DJ from 11PM - 2AM.

Live bands from 7-11PM and DJ from 11PM - 2AM.

Live bands from 7-11PM and DJ from 11PM - 2AM.

Live DJ's spinning Hip-Hop, Top-40 and Dance music all night.

ByWRITTEN JORDAN BAERPHOTOS ALLIE BECKETT

Happenings

SINDUSTRY

AZUL

GIRLS NIGHT OUT

LIVE BANDS/DJ

LIVE BANDS/DJ

LIVE BANDS/DJ

Y.O.L.O.

July Dine

DOUBLE THREAT

Dance's

MUSICWE LOVEBy

WRITTEN

JAMES ZACH

ODNI

PHOTOS

DAVID MORR

IS

25August Decibel

The EC Twins aren't an overnight sensation. Nor have they built their brand based off of their unique marketability. They are grounded by the fact they are just plain good DJ's. With years of perse-verance behind them, they are poised to have a bright future amongst the myriad of current dance music DJ's.

Do you have a favorite club/festival that you have played at?We can't say one venue or festival as it all depends on the crowd. We would play a public restroom if the crowd was great.

Where did your distinct look come from?When we realized we sort of had to create a look when we play. When we used to play we would sweat from going so hard our hair looked horrible so we started rocking fedoras. I kept seeing terrible pictures of myself looking like Gene Wilder from Willy Wonka. The fedoras have became a staple of our look. When we wear them people mauled us for pictures but if we don't wear them nobody even knows who we are.

What do you have coming up in terms of remixes or original pro-ductions?We just finished a remix for Enrique Inglesias. We also just released an origi-nal track called "Trapped In Miami" which is a little funkier, a little more disco than usual. It is very French House which my brother and me love. We wanted to do something indulgent that was necessarily not meant to be a big hit. We also just did a remix on Black Hole records (Tiesto's alt label) for an artist called Andy Duguid called "I Want To Believe" that's really nice. I think it's going to do very good for us. We gave it a house feel. We played it a couple times in the clubs and it did really good. We have a lot of new stuff coming out and we are very excited about it.

Have you ever played out in Seattle yet?We were just talking to one of our friends out there, but we haven't had a chance to get out there.

How did the EC Twins get your start?We started out as street team members for clubs in Manchester and Scotland and handed out a ton of flyers and posters. We did very well and started getting more people to the club than the actual promoters. We were very good at it. The clubs offered us a night called Eye Candy. We made the night special by searching for a certain look of the crowd. The night was originally pulling in about 200 people, after we took over we were over 600 people. It stayed that way for five years. We focused on House music which is what we were always all about. We loved it. We were all about the music, not so much business. Eye Candy was all about the party and not so much about my brother and me. We got branded the EC (Eye Candy) Twins from that party. We kept the name even after we stopped doing the club.

When we moved to the states we came here very broke as we spent what money we had very fast. We looked for work on Craigslist and event stood in front of Home Depot looking for work. After a short while trying to make ends meet in LA we decided why don't we get back to what we are good at and put the headphones back on. We went from being successful in Europe to being unemployed, it was tough.

We went out and told every man, woman and beast to come to our shows. Our first show we packed it out because we would personally go to the gym and tell the personal trainers to come see us, we would go to the gas station and tell the attendant to come see us. We would be on Face-book, email lists and wherever we could to tell everyone to come. People would come but hear House music and say they hated it. There were some who liked it, but little by little people would come more and more. Some-body would tell somebody, some celebrity would come out, then before you know it the place was packed.

Beauty

27August Decibel

Beautyand th

eBeats

Nadia Ali isn't just another dance music vocalist. She is con-sidered one of the best singer/songwriters in EDM. With a "who's who" list of collaborators and an international legion of fans awaiting each new release, its easy to see why Nadia Ali is on everyone's list of dance music royalty.

You have a great story of musical discovery in your life. Growing up in New York and allowing the city to help mold your sound is one that is heard from many of music's greatest artists, particu-larly one of your influences Madonna had a very similar story of going out to clubs and letting the club atmosphere create her as an artist. What are some of the early clubs and artists that you heard in the clubs that helped make the Nadia Ali that we all enjoy today?I was definitely a club kid and I loved listening to dance music ever since I was a teenager. However, I did also listen to an amazingly eclectic mix of music and my biggest influences weren’t necessarily other dance artists. I was really inspired by artists like Bono and Stevie Nicks! :)

Early in your life you were an intern at Versace, how important is fashion in the music industry today?I think it is more important than it ever has been. Before this boom in social media, many artists may have only been conscious of fashion on stage or in photo/video shoots, events, etc. Today, artists are literally in front of their fans on a daily basis. It’s a necessity!

I like to compare EDM to soccer (football) here in the states. It is the most popular form of club music in the world, however much like soccer in the US it still hasn't infiltrated the mass public even though it is renowned worldwide. Why do you think the US is, and has been, so far behind in the dance music scene?

Electronic dance music always had negative connotations surrounding it. Back in the day you went to a “rave,“ today, you go to a “festival.” This is just one example of the type of rebranding that probably helped transform EDM from an underground sub-culture to the giant that it is today.

You have had a multitude of wonderful collaborations/remixes from some of the world's most renowned DJ/producers. Who haven't you worked with yet that you are itching to do a project with?There are so many amazing producers I would love to work with like David Guetta and Steve Aoki. Steve Angello and I recently talked about doing a record together too!

Can you tell us more about your upcoming EP “Phoenix”? What can we expect and when will we be able to get the record?It's going to be a dance album, but definitely not in the traditional sense. I'm working with very talented producers, both in and out of the EDM world, and that mix is adding such a dynamic twist to the tracks. I can't wait for my fans to hear it!

You are coming to Seattle for a show at Foundation Nightclub on September 28. Is this your first trip to Seattle? What do you know about our city?I’ve performed in Seattle a few times in the past and I must say that I have some of the best fans in the world there! I can’t wait to sing for my fans there!

Any upcoming projects you would like to share with your fans?I’m actually taking some time off touring towards the end of this year to experiment with some non-dance projects. I would love to write with art-ists like Miike Snow, Jose Gonzalez, The xx, and even John Mayer. I’m very excited to explore the possibilities! :)

MUSICWE LOVE

28August Dress

Jeffery Campbell Lita Platform Boot $160 NastyGal.com

THE HOTTEST TREND IN AMERICA, IS AMERICANA!

Pictured from top (left to right)

UNIF Flag Religion Knit $98 NastyGal.com

Americana Leggings $48 NastyGal.com

Straw Stripe Tote in Navy $34 FlirtCatalog.com

Tripp NYC Stars and Bars Short $98 NastyGal.com

Katelyn Flats $70 ReportShoes.com

Sapphire & Diamond Ring $1,573 BlueNile.com

Hello Kitty Shadow Stick Kimono $16 Sephora.com

High Waist Stripe Short in Red $26 FlirtCatalog.com

Gold Saturn Americana Turband $35 NastyGal.com

Classic Bifocal Sun Reader $25.95 ICUEyewear.com

Kat Von D Foiled Love Lipstick $19 Sephora.com

30August Dress

Photography by Julia Duffy DomroseProduced/styled by Jenascia ChakosStylist Assistants: Jamie Kesselman & Jessica Delos SantosHair by Kaycie BakerMakeup by Yessie Libby with Face AtelierClothing provided by www.Karmaloop.com

Dress/Joyrich/$82; Shoes/Messeca/$190; Headband/stylist's own

You may not know who Jeri Lee is, but trust us when we say, you need to! The 5'1" bombshell broke into the import car modeling scene years ago and hasn't slowed down since. She has appeared in countless advertisements, TV appearances and maga-zine pages. You can generally find Jeri on almost every major import car show tour or on facebook atwww.facebook.com/theREALjerilee

PEOPLEWE LOVE

July Dine

AMBER 6 YEAR ANNIVERSARYBELLTOWN'S FAVORITE LOUNGE CELEBRATES SIX SUCCESFUL YEARS.

PHOTOS BY JORGE HERNANDEZ

AMBER 6 YEAR ANNIVERSARYPHOTOS BY JORGE HERNANDEZ

MIRROR GRAND OPENINGBELLEVUE'S NEWEST NIGHTCLUB OPENS WITH HOST CARMEN ELECTRA.

PHOTOS BY BRIAN MUIR

DOLLAR PER MONTH EVENTBLUE MARTINI HOSTS DOLLAR PER MONTH CHARITY EVENT.

PHOTOS BY BRIAN MUIR

PATRON SECRET DINING SOCIETYPATRON TEQUILA'S TRAVELING DINNER SERIES HITS SEATTLE.

PHOTOS PROVIDED BY MSL SEATTLE

PARADISOTHE BIGGEST ELECTRONIC MUSIC FESTIVAL AT THE GORGE.

PHOTOS BY BRIAN MUIR & NICK HOLMBOE

UNCAPPEDVITAMINWATER & FADER EVENT WITH 2CHAINZ & PASSION PIT

PHOTOS BY BRIAN MUIR & NICK HOLMBOE

On Destiny: White Bikini/Malibu Doll/$220On Chloe: Leopard Bikini/SpiritHoods/$99

COMMUNITYPOOL

Now

OPENPhotography by Jhon Catano

Produced/Styled by Jenascia Chakos

Stylist's assistants: Nicole Geissler & Jessica Delos Santos

Hair by Jenascia Chakos

Makeup by Shyn Midili

Behind-the-Scenes video by Brett Renville

Special thanks to Time 4 Pho & Magnolia Pub

On Destiny: Mint & Yellow Bikini/marlies dekkers/$125; Orange Wedges/Luichiny/$85; Pink Sunglasses/QuayEyewear/$40

On Chloe: Multi-Colored Bikini/Reef/$72; Multi-Colored Wedges/Luichiny/$90; Black Sunglasses/QuayEyewear/$40

On Destiny: Multi-colored Bikini/Adicora/$120 WIN THIS SUIT!; Suede Pumps/Report Shoes/$185On Chloe: Green Bikini/marlies dekkers/$125; Snake Platforms/Luichiny/$95 WIN THESE SHOES!

On Destiny: Snakeprint One-Piece/Adicora/$125; Black Sandals/Lamo/$99

On Chloe: Green Bikini/CIA.MARITIMA/$98; Ivory Sandals/Lamo/$99

Dress/Tripp NYC/Karmaloop.com/$68; Shoes/Bronx/$99; Earring/Melody Ehsani/Karmaloop.com/$58; Neckalce/Harlett/Karmaloop.com/$37; Bracelet/The Finerie/$40; Ring/The Finerie/$88

Dress/Nune Hov/Price Upon Request; Shoes/Luichiny/$90; Necklace/Zad/Karmaloop.com/$40; Bracelet/Etienne Aigner/$45

On Destiny: Teal One-Piece/Curlee Bikini/$230; Brown Wedges/Report Shoes/$170

On Chloe: Wrap Monokini/Curlee Bikini/$350; Beige Wedges/Report Shoes/$195

Top/A.Maglia; Shorts/Shona/Zebraclub/$24; Shoes/Bronx/$109; Belt/The Finerie/$55; Bangles/Mango Tree/$18 each; Earrings/Etienne Aigner/$42; Necklace/Etienne Aigner/$45

On Destiny: Mulit-colored Bikini/Reef/$72; Fringe Pumps/Report/$199

On Chloe: Yellow Fringe Bikini/Adicora/$145; Pink Platform Mary Janes/Luichiny/$80;

Gold Ring/Rebecca/$350

On Destiny: Blue Fringe Bikini/Adicora/$145; Purple Peep Toe Pumps/Report/$110

On Chloe: White One-Piece/Malibu Doll/$220; Yellow Bow Wedges/Luichiny/$90

On Destiny: Orange & Yellow Bikini/Adicora/$120; White Wedges/Report Shoes/$90

On Chloe: Zebra Print Bikini/SpiritHoods/$99 Orange Sandals/Luichiny/$90

never fried (unhealthy). never baked (undelicious). we take a little heat, add

some pressure, and pop! it’s a chip so delicious and crispy you won’t notice it’s

(we hesitate to say) healthier. and with a craving-crushing 20 chips per serving,

120 calories and 4 grams of fat, who wouldn’t want to pop one in their mouth?

© 2011 popchips, inc.

not all addictionsare unhealthy.