jew-ish

the imbibe issue
red, white and brut
By Tzippy Wiens

winter 2011 jew-ish.com

magazine

Wine is like art. Only a fraction of us have received the formal education to make us true experts, but at the end of the day most of us know what we like and what we don’t. Thankfully for the kosher-keeping set, the world of kosher wine is expanding far beyond Manischewitz jam-themed flavors. For years we’ve watched the Columbia Valley grow in prominence in the wine world, and our day has finally come: We now have a kosher wine we can call our own. The new Pacifica line from Royal Wine Corporation, the parent company of Baron Herzog, is comprised of two wines, one from Washington’s Columbia Valley and the other from Oregon’s Willamette Valley. The creators of this new line are the same gentlemen behind New Zealand’s Goose Bay wines. Last Saturday night I was among the 90 or so lucky individuals who had the distinction of being the first ever to taste these wines at a five-course pairing launch event to benefit Torah Day School.

Baron Herzog Pinot Grigio (California $12.99) Served with sea bass on a bed of fennel fumet with ovendried Roma tomatoes While I’m not a big white wine fan, the white wine I do like is very dry (preferably very brut and sparkling). I found this new variety to have a flat, semi-astringent taste, almost like an oxidized Riesling. My grandmother would love this wine. It is said that when it comes to Pinot Gris/Grigio, Alsace is the place, and this Californian proves the adage to be true. The Pinot Grigio was served with a seared sea bass that fell into the “I can’t believe this is parve!” category due to its rich butteryness. The fish, while delicious in its own right, X Page 3

jew-ish 2

winter 2011

out of the dark
By Dikla Tuchman
Many pioneers here in the Pacific Northwest can be credited with having helped bring about what we could easily call the new Golden Age of craft beer. Thirty years ago, Seattle, like every other U.S. city, was living in the “dark days” of beer. Not because of the color of the beer, but because there were so few choices. Beer was relegated to the shelf right above the Velveeta cheese and Wonder bread, and for good reason. The only options were bland, watered-down American adjunct lagers, primarily produced by the AnheuserBusch Corporation. Then suddenly, in the early ’80s, a few beer enthusiasts started building small craft breweries, taking on their interpretations of the British and German styles that they found could easily be replicated here in the United States. Along with those crafting the beers were merchants and distributors who believed strongly in bringing quality craft beers from all over the world to U.S. cities in order to grow a culture of beer appreciation. Among who we can now call the craft beer pioneers of the Pacific Northwest are Charles and Rose Ann Finkel, the original and now current owners of the Pike Brewing Company in Pike Place Market. Their story is unique and inspiring. This Jewish family moved to Seattle in 1974 to help grow the wine industry, then went on to become one of the most influential craft beer merchandisers, creators and lovers that to this day create both unique and classic craft beers, renowned world-wide. Pike Brewing was founded in 1989, making it the fifth or sixth oldest brewery out of 150 in Washington State. According to Charles, of those five predecessors some are owned by global corporations and one went out of business. “That makes us one of the pioneers of craft brewing,” he said. As vintners first, “we were constantly looking for good beer, as all serious foodies do,” Charles continued. “Whether they regard themselves in the wine business or the food business, if they have good sense of taste, beer should be part of their gastronomy.” At the time, Charles was being consulted for design, marketing strategies, and even recipes for many of the larger craft brewers in Europe. One that you might recognize is Samuel Smith beers, which he helped design and market for years before he started Pike Brewing. He has continued on as the art director for many international beers since then, with Rose
PHoTo CouRTeSy CHaRleS anD RoSe ann finkel

Ann being responsible for color and name creation on many of their beers as well. Charles and Rose Ann are also credited with helping to start and build the Chateau St. Michelle brand, now one of the largest and most prominent wineries in the United States. When they started Bon Vin back in 1969 (which has since been sold), it was the first company to represent the “boutique wines” of America. Now that term is used regularly, but the Finkels are responsible for being among the first to market these unique and obscure high-end wines nationally. Some of the first wineries represented by Bon Vin were St. Michelle winery, as well as Sutter Home, Dry Creek, and Fetzer — before any were the household names they are now. “Having that experience with wine, we decided to pursue beer,” said Charles. So they started Merchant du Vin. “We had a lot of fun importing beer with Merchant du Vin; we were innovative as we were the first to do such a thing. During that time, we established a lot of nice relationships that we maintain to this day.” X Page 8

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red, white and brut
tasted even more so with the wine – though I found the food did not add anything to the wine. I always struggle with the chicken-egg question: Is it better for the wine to make the food taste better or for the food to make the wine taste better? Segal’s White fusion Chardonnay-Colombard (israel $14.99) Served with baby red oak salad topped with grilled pears and toasted hazelnuts and a citrus vinaigrette This is a white more up my alley: It’s very dry, bold and extra tanniney with citrus notes at the end. All in all a good summer wine, as in served chilled on a hot evening. The grilled pear salad was the perfect complement. Pacifica Pinot noir (oregon $28.99) Served with linguini pasta topped with slow roasted duck, fresh thyme, sautéed onions and mushrooms I had high hopes for this wine as the Goose Bay Pinot Noir is excellent, and earlier this year I had an amazing Californian (Eagles Landing Pinot Noir available exclusively at the Herzog Winery in Oxnard), which made me optimistic about northern hemisphere Pinot Noirs. The wine has berry notes and almost a chocolatey, smoky taste. It’s unlike any Pinot Noir I’ve ever had. I would almost call it a Pinot Noir Leger or perhaps a Pinot 2.0. This wine is produced in a limited amount and due to a disappointing harvest, there will not be a 2011 Pacifica Pinot Noir out next year (Pinot Noir grapes are notoriously maddening to work with). The good news is this wine is not mevushal, meaning it has not been flash pasteurized, and thus will stand the test of time if stored properly. While the 2010 Pacifica Pinot Noir was not my favorite wine of the evening, I’m excited to taste the 2012. Pacifica Meritage (Washington $39.99) Served with herb crusted-prime rib of beef with honey-caramelized Bermuda onion, fanned, roasted potato and baby vegetables This was the showstopper. I am a Bordeaux girl and this wine has forever changed my belief that there is no such thing as a good fusion. The wine is very dry, smooth and delicious, like suede. When I declared it was “like drinking brisket!” I got puzzled looks from my dining companions, though fortunately our guide for the evening, Michael Friend (the Pacific Northwest regional manager of the Royal Wine Corporation), knew exactly what I meant. Much like my favorite cut of beef, this wine is meaty, rich, complex but extremely accessible. The pairing with the prime rib was the correct choice to accompany this wine, though I could barely focus on the food in front of me as it was completely overstated by the Meritage (perhaps it was an early Hanukkah miracle, but my plate was almost clean when the server came to collect it). If the price tag seems a little steep, rest assured it is worth every penny. If you’ve had a terrible day, pick up a bottle and half a pound of Godiva, call over a friend and settle into a “Gossip Girl” rerun marathon. If you have something to celebrate, this is the wine to “toast to life” over. The Pacifica Meritage has officially become the Wiens house wine of choice. Now I just have to wait until it is available later this winter. Drappier Carte D’or Burt (france $39.99) Served with classic tiramisu with coffee and caramel reduction The Meritage is a tough act to follow. By this point in the evening the loose skirt I strategically chose is not feeling so loose. When the decadent tiramisu was placed before me I could only muster a few bites, only for the sake of investigating if it had any effect on the brut, which needed no accompaniment. This Champagne has been on the market for some time, but it is now only recently available kosher (and may I say it’s about time!). The Drappier is everything I look for in a sparkling white: Very dry, very smooth with just a hint of pear. This delicious Champagne (as in a real Champagne) is a bargain for under $40 and should never find itself in a Mimosa.

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jew-ish 4

winter 2011

what’s a jew to do?

By emily k. alhadeff What’s a Jew, a lonely Jew, to do on Christmas? i’ll give you a hint: it mostly involves Chinese food. and other Jews. This year is one of those lucky ones where Hanukkah and Christmas overlap (on a weekend no less!), so depending on your loyalties you can either ignore the whole Santa affair or combine them into one big fire hazard of a party. To ease the holiday angst, we’ve compiled a list of events, volunteer opportunities and a few good movies to carry you through this very Judeo-Christian weekend. fRiDay, DeCeMBeR 23 6 p.m. — Community Hanukkah Shabbat Dinner @ eastside Torah Center
Eastside Chabad is hosting a family-friendly Hanukkah dinner. Reserve your spot with your payment ($25/adult; $20/children) at chabadbellevue.org. At Eastside Torah Center, 1837 156th Ave. NE #303, Bellevue. dinner. Raskin will share her knowledge of this Jewish American culinary tradition, which also happened to be the subject of her graduate thesis. This event is currently full, but RSVP online at www.jconnectseattle.org to get on the wait list.

Find more events you actually want to go to, weekly columns by local writers, our blog, reviews, and more. Join the party at www.jew-ish.com, on Facebook at /jewishdotcom and on Twitter @jewishdotcom.

VolunTeeR oPPoRTuniTy
Most of the country might be taking the day off, but needy people still need to eat.

SaTuRDay, DeCeMBeR 24 6:30 p.m. — Chinese Dinner @ Bamboo Garden
Join Bet Alef Meditational Synagogue members for a night of Chinese food at Bamboo Garden. Before dinner, light the hanukkiyah and join in blessings and song before sitting down to a vegetarian Chinese dinner. RSVP required. Contact Keshet Cohen at Keshet.Cohen2011@ gmail.com. For more information visit www.betalef.org. At Bamboo Garden, 364 Roy St., Seattle.

Bread of life Mission
Bread of Life is taking volunteers to serve Christmas meals on Saturday from 8–10 a.m. and from 6–8 p.m., and on Sunday from 6–8 p.m. To sign up, visit www.breadoflifemission.org/ get-involved/volunteer to fill out a volunteer form. At Bread of Life, 97 S Main St., Seattle. For more information call 206-682-3579 Also, check with your local synagogue about how to help.

5–9 p.m. — Hanukkah Party @ Herzl-ner Tamid
The party gets started with Havdallah and a bring-your-own hanukkiyah lighting, followed by a Chinese dinner and sufganiyot for dessert. Stick around for a screening of the classic “romantasy,” The Princess Bride.

MoVieS
You’re in an oil-induced food coma, and your kids are high on sugared donuts. Movie time! Here are some picks for Saturday night and Sunday.

5:30 p.m. — latkes and lo Mein @ Beth Hatikvah in Bremerton
It’s pretty much what it sounds like: Latkes with a side of Chinese (or the other way around). BYO hanukkiyah and five candles to light, as well as your favorite family latkes and sides if you’re able. Wear blue and white to get in the door! Admission is $15/family or $5/person. RSVP required to Harriet Greenberg at 360-874-0648 or davidharrietg@yahoo.com.

five candles:
The Artist (PG-13) A silent film about the end of a silent film star’s career due to the advent of talking pictures. (At the Harvard Exit only) The Descendants (R) Starring George Clooney and directed by Alexander Payne, it’s supposed to be excellent — but it might leave a mark.

7–11 p.m. — food and fun @ island Crust
If Chinese food and latkes are not your thing — or if you’ve still got a few cholesterol points to spare — head over to Island Crust Café for an all-you-can-eat kosher Tex-Mex buffet. The pizza joint will also supply board games, poker and prizes. $18/adults; $9/kids under 13. At Island Crust Café, 7525 SE 24th St., Mercer Island.

four candles:
The Adventures of Tintin (PG) Spielberg’s take on the classic comic, Tintin embarks on a treasure-hunting adventure. The Girl with the Dragon Tattoo (R) Based on the bestselling novel, but no substitute for it. War Horse (PG-13) Spielberg’s other film out this winter, set in World War I Europe, about how a horse can change a life. Mission: Impossible Ghost Protocol (PG-13) We have a feeling it’s not impossible, but it should be suspenseful. A Dangerous Method (R) The story of Carl Jung’s illicit relationship with Russian Jewess Sabina Spielrein, with appearances by Sigmund Freud. This is probably the best antidote to all the Christmas cheer. (At the Egyptian only) Shame (NC-17) How you’ll likely feel when you leave the theater.

9:30 p.m.–2 a.m. — latkepalooza @ the Baltic Room
The annual Jconnect-YAD bash returns. We’re not sure if there will be latkes, but there will be plenty of potato product of the distilled kind (don’t worry, you’ll sweat off the carbs on the dance floor). $25 at the door. At the Baltic Room, 1207 Pine St., Seattle.

SunDay, DeCeMBeR 25 6 p.m. — Chinese food on Christmas
Jconnect teams up with Seattle Weekly food editor Hannah Raskin for a Chinese restaurant

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he won’t be home for latkes
By Hillel kuttler
The National Basketball Association season’s delayed start not only cost every team 16 games from the schedule, it also is breaking the six-year Latkepalooza attendance streak of Renton native Daniel Shapiro. The Sacramento Kings’ strength and conditioning coach will have to remain in California to prepare for his team’s Monday morning practice and season opener that evening against the Philadelphia 76ers. The condensed pre-season training camp worked against Shapiro’s plan to come home this weekend. He had hoped to continue his December 24th tradition of slipping back into town for a quick visit to attend the annual JConnect–Jewish Federation of Greater Seattle bash that brings together the city’s young Jewish singles. The event will be held at the Baltic Room on Capitol Hill beginning at 9:30 Saturday night. Since 1998, when he turned 21, Shapiro has attended the extravaganza every year except 2003 and 2004, when he lived in Ohio and worked for the University of Dayton. During his seven-year tenure with the Kings, Shapiro, 34, has always had a day or two off for Christmas, enabling him to jet in to attend Latkepalooza and, in one fell swoop, catch up with friends he’s known since his Hebrew school, synagogue and summer camp days. “It’s the one night a year that, if you’re single and Jewish, you’ll most likely be there,” Shapiro said by telephone Tuesday afternoon from the Kings’ practice facility. “It’s a chance to see some of my old friends. It’s something to do because there’s nothing open Christmas Eve.” The NBA’s demographics and travel demands make meeting Jews difficult during the season, so every Jewish social opportunity is treasured, said Shapiro, who worked for the team formerly known as the Seattle Sonics while still in college. “Because of the field I’m in and the life I’m in, I’m not surrounded by many Jewish friends. I appreciate the bonds I have with my Jewish friends [going back to] the Bar Mitzvah years,” he said. “We stayed tight, and when we get together, it’s like no time has passed. Shapiro had looked forward to catching up with his closest buddies, Joel Feldman, who works for the Stroum Jewish Community Center; Daniel Kezner, a restaurant general manager; and Paul Azous, an author and entrepreneur. Had the NBA lockout remained in effect, Shapiro said, “I’d be [at Latkepalooza] for sure: To be with my brother and to see my friends who show up.” The event benefited the two Shapiros’ romantic lives. Daniel, who remains single, dated a woman for four months whom he met at the 2002 gathering. His brother Elan met his future wife Emily there in 2005, and the two were married last year. The couple remembered each other as co-counselors at Olympia’s Camp Solomon Schechter. Latkepalooza has been “very good for the Shapiro boys!” Daniel Shapiro remarked. He estimated that the brothers went there together 10 to 12 times. Shapiro spent much of this past off-season helping to care for Andrew Moritz, a good friend from his youth who died last month of cancer. Shapiro flew back to Seattle six times for that purpose alone, including one six-week stay. The new season will be trying in another sense, given the Kings’ trade last summer of forward Omri Casspi, the first Israeli to play in the NBA and one of only two Jewish players (with New Jersey’s Jordan Farmar) now in the league. Shapiro and Casspi, who now plays for the Cleveland Cavaliers, enjoyed hanging around together, including attending synagogue services, celebrating Jewish holidays, and sharing meals at home and on the road. Because of the lockout rules that forbade team officials from having any contact with players, Shapiro and Casspi were incommunicado until the new labor deal was ratified earlier this month. “It definitely was a plus having someone — the only time in my 16 years in this business — who’s Jewish on the team,” Shapiro said of Casspi. “Tonight, we would have lit the hanukkiyah together.… Of course, I miss having him around. We call each other ‘the Jewish brother from another mother.’” latkepalooza takes place Sat., Dec. 24 at 9:30 p.m. at the Baltic Room, 1207 Pine St., Seattle. Tickets cost $20 advance/$25 at the door. Visit www.jconnectseattle.org for tickets or contact joshf@hilleluw.org. Hillel Kuttler is a freelance writer and editor. He can be reached at hk@hillelthescribecommunications.com.

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winter 2011

killing animals
Few things bond a group faster than ritually slaughtering and preparing turkeys

By Tzippy Wiens
“Don’t worry; you’ll feel less bad after you eat them,” the young farmer assures us as we take it all in. Ten turkeys are hanging off of three coat racks, each suspended by two large fish hooks, their naked bodies covered in salt, some with their feet still on, some flanked by their livers and hearts, covered in salt and draining onto hot pink plastic table cloths, the kind one would see underneath an assortment of cupcakes and Jell-O shots at a bachelorette party. Someone next to me says it looks like an art installation. I can’t imagine possibly eating “my” turkey; I’m sure it’s delicious – after all, it is the kosher foodie holy trinity: Kosher, organic and local. But I’ve spent the last four hours with this turkey. I helped bring her to the shochet, held her feet when she was shechted, held her again while her body convulsed and her heart stopped beating, plucked her feathers, cut off her toes, made three incisions in the neck, incisions on each ankle, and two incisions on the pads of each foot to help the blood drain, and held it again as someone heartier than I decapitated it and removed most of its organs. I scraped out everything I could from the cavity and the submerged it in water for 30 minutes before pulling the turkey out and gently coating every surface with a thick layer of salt. As I go to take a closer look at my dripping turkey a car pulls up. Some of our comrades had formed a scavenging party — or its modern day equivalent, a Starbucks run — and they have returned victorious, holding the cardboard trays of steaming beverages high in the air. Those of us who stayed behind rush to greet them. Warm drinks are a thing to celebrate when you have not felt your toes in three hours. I take one sip of my green tea before realizing an hour has passed and it is time to cut my turkey down from the coat rack. The two of us are almost ready to go home. The day began at 11:15 that morning when two farmers, two rabbis, and 11 Jconnecters met at a small farm in Carnation, Washington to learn about shechita, Jewish ritual slaughter, and how a live turkey becomes a kosher-for-Thanksgiving turkey. This hands-on learning event, which was years in the making, was organized by Jconnect director Josh Furman. The group consisted of vegetarians, omnivores, strict kashrut observers, not-at-all kashrut observers, and people in between. Despite these differences I received the same response when I asked why each had come: They do not want to feel disconnected from their food, and they want to learn more about shechita and kashrut.

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Guiding us through this complex process were two shochetim: Rabbi Simon Benzaquen of Seattle’s Sephardic Bikur Holim Congregation, and Rabbi Avi Rosenfeld, a recent graduate of Yeshivat Chovevei Torah Rabbinical School. A teal pick-up truck pulled up with the 10 chosen turkeys, the last of the farm’s birds, in back. The five-month-old female turkeys rested comfortably in a bed of hay as both rabbis gave a brief lecture on the slaughtering process and outlined the steps. Rabbi Rosenfeld, assisted by a Jconnecter, held the first turkey before Rabbi Benzaquen, with his unblemished knife poised over the bird’s throat, uttered the blessing for shechita. Quiet “amens” responded and eyes averted as Rabbi Benzaquen made the cut. The assisting Jconnector swiftly put the bird head-down into an inverted traffic cone inside a plastic garbage bin. This part of the process was the most difficult for me: As my bird thrashed and convulsed, I reminded myself it was brain-dead and its nervous system was simply shutting down. The heartbeat I felt was merely an electromechanical disassociation. Bodies are complex machines that do not simply shut off with the flip of a switch. After the 10 birds were slaughtered, we ritually covered the blood from the garbage bin with earth and recited a blessing. Rabbi Rosenfeld patiently guided each of us through the long processes of plucking, cleaning, soaking and salting the birds. The farm’s other residents, free-range chickens, wandered around us either unaware or unfazed by what we were up to. As I submerge my salty bird in water three times to remove the salt, I take in the day. Ten turkeys that had enjoyed a good yet brief life were slaughtered in a way that pleases both God and animal welfare expert Dr. Temple Grandin. Not only did these birds die for food, but their quills were saved to be used to write ketubot and mezuzot, and they provided a Jewish educational experience that I found to be unparalleled. When I left the house that morning I was nervous — I wasn’t sure I could take part in this exercise, and I still can’t believe that I did. I was the kid who was permanently excused from dissecting animals in school after two consecutive vomiting/fainting episodes. For the record, I only gagged once and it was a false alarm: It turns out the complex aroma one smells while dissecting an animal is the same smell one experiences when taking out a turkey’s organs from its chest cavity — sans formaldehyde. I am also a former vegetarian and a current fair-weather omnivore. I’m sure it helped to be surrounded by a group of people that may have also been feeling the same apprehensions as me. But I think the real reason I powered through was because I was doing something that was connecting me to the food I love, and more important, the religion I love. Judaism is experienced not only in emunah (faith) but by observing mitzvot—commandments—and this Sunday in Carnation I answered “amen” to two new blessings. I not only learned how one does the mitzvah of shechita, but I experienced firsthand how the mitzvah of shechita, when it is done as we did it — with compassion and respect for an animal’s life — is the foundation of our “modern” values, not something that needs to be reconciled with them. At the end of the day, I place my turkey in a plastic bag, and together we head home.

que syrah, syrah
By emily k. alhadeff
David Yusen didn’t expect that a post-college job bussing tables at Purple Café in Kirkland would lead to a corporate career in marketing and PR for the Seattle wine bar chain. It certainly didn’t hurt that when he walked in, the general manager recognized him from BBYO. Dave moved up from bussing to managing within a few months, and a few years later he took on PR fulltime. Dave’s relationship with wine doesn’t have a romantic back-story, either. Like an artisan working as an apprentice, he had to learn the trade. “The only way to learn about it more is to drink it,” he says. “It’s one of those fun things to get to know better.” In his years of “getting to know” it better, Dave has traveled to places like Barcelona, where he spent a day wandering around a public wine tasting along the Mediterranean Sea, and Calistoga (near Napa), where he tasted sparkling wine in a candlelit cave. As sophisticated as his palate may be, I speculate he’s still a Bar Mitzvah boy at heart. “I really enjoy sweet dessert wines,” he says. He loves “almost syrupy sweet” wines — in moderation. what he’s loving right now: Anything by Doug McCrea of McCrea Cellars. “They are doing only Rhone Varietals such as Syrah, Mourvedre, Grenache, Viognier, Roussanne, and Marsanne…and they do them really well!” pair of the moment: Gorgonzola stuffed dates with pine nuts and saba paired with the Moda Talamonti Montepulciano D’Abruzzo (Italy, 2008). “A lot of people can be into food, and a lot of people can be into wine, but the pairing is an art,” he says. But pairings don’t make sense until you try an expertly matched food-wine combo. “The reaction to your senses is pretty awesome,” he says.Why why jew-ish loves Purple: Kirkland and Woodinville cafes carry Golan Heights’ Yarden (Galilee 2007). Says wine director Katelyn Peil: “We take a lot of pride in finding little gems from parts of the world other than our own, and the Yarden is a really fabulous wine from a surprising and underrated wine region.” Purple has also donated space to J-Pro gatherings and swag bags to the Seattle Jewish Film Festival. what the yelpers are saying: “This place has sexy written all over it. It has NYC style, SF taste and a little Hollywood ‘You Go Girl.’” “I wish I could fly back over to Seattle whenever I wanted, if only to come back to Purple a few more times. What’s not to love about the winding wine tower staircase?” “Three words: GoRGonZola STuffeD DaTeS. I’m still thinking about them.”

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W Pike Place brewery Page 2

winter 2011

They realized that if they could help build brands for breweries in England, Germany, Belgium and other countries, “why not do it here?” said Charles. “We built a little brewery down on Western Avenue” — where Market Cellars Winery is located in Pike Place now, which was called Pike Place Brewery at the time — “and got a lot of great publicity, locally and nationally.” Modeled after the styles that Charles and Rose Ann enjoyed themselves, Pike Brewing became known not only for brewing quality, traditional styles of European beers, but it is also credited with being one of the first breweries in the county to produce an India Pale Ale (IPA), which has won numerous prestigious awards at beer competitions. Pike was also one of the first to replicate the Belgian classics, such as their Belgian Trippel (Pike Monk’s Uncle) and their Wit beer (Pike Dry Wit). “At the time,” said Rose Ann, “we thought a little tiny brewery with a little tiny copper brew kettle was just perfect. Then we realized, very shortly after opening, that we needed a larger facility.” They moved locations in 1996, and in 1997 one of their suppliers offered to buy the company. With four businesses to juggle — the brewery, Merchant du Vin, a restaurant and a home-

brew supply store — they decided to sell. “We had what we like to call our nice little eight-year sabbatical,” she said. In 2006, though, they were ready to come out of their semi-retirement. “We got a call from the Samuel Smith brewery basically inviting us with an offer to market their beer in Asia. When we got to Samuel Smith, the subject of marketing in Asia didn’t actually come up, but what did happen was we came home with a brewery — with an opportunity to buy back Pike, which was a love of ours and a dream come true,” said Rose Ann. “Until we walked in,” she continued. “It was tired, and what we know as the ‘museum’ in the brewery had become a smoking lounge (sort of a dive-bar), and just not a place where we wanted to hang out. And now we’ve changed that culture completely. Now I’m happy to say we have a really strong local base and have a lot of fun.” Charles and Rose Ann don’t consider themselves practicing Jews necessarily, but they practice a great deal of philanthropy within the Jewish community, supporting and giving to the Jewish Federation and Jewish Family Service. They are active in the Seattle Jewish Film Festival every year. Charles likes to joke that as a Jewish beer merchant he tells people, “I’m one of the few people you’ll meet that represented a Catholic monastery that brews beer.”

PHoTo CouRTeSy CHaRleS anD RoSe ann finkel

Charles and Rose ann at the Pike Brewery bar.

Rose Ann added, “What goes around comes around!” “They brew the beer, but it’s a Jewish guy that markets it!” laughed Charles. Other national Jewish brewery owners and brewers include Ken Grossman, owner of Sierra Nevada, Jeremy Cowan, owner of Shmaltz Brewing, and Adam Sprints, founder of Hair of the Dog. But Rose Ann and Charles are, both from the marketing and ownership

side of the brewing business, at the top of the list of prominent pioneers in craft brewing. on December 31, Pike Brewing is hosting old Bawdy new year, a pre-release party for their 2011 old Bawdy Barley Wine. enjoy a prix fixe menu and live music. Doors open until 1 a.m.

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