With the help of his uncle Tom Campbell, who just happens to be a seasoned enologist and viticulturist, Bijal Shah and his wife Sinead founded The Woodhouse Wine Estates in 2004. The winery's vintages are brought to life by Jean Claude Beck, whose winemaking genes reach back to Alsace, France, where his family estate has been crafting wine since 1579. The team at Woodhouse focuses on expressing the unique terroir of each grape’s origin, yielding balanced, mature wines marked by full flavors. Inside the tasting room, chandeliers sparkle over a long bar, where visitors can sip pours of any number of select wines.
Sassafras, sarsaparilla, and vanilla: above all, these are the flavors celebrated by The Root Beer Store, which is chock-full of root beers from around the country. Owner Corey Anderson grew up making root beer with his dad, generating his admiration for root-beer culture. Anderson was featured on King 5 for his passion for the soft drink, which manifests in his selection of more than 100 types from craft root-beer makers. From Hawaii to Maine to Australia, the creativity of each brewer shines in the collection, which customers browse with visions of ice cubes and ice cream to accompany them. The staff is on hand to help home brewers make their own soda with root-beer kits, extracts from different brewers, and the lyrics to the chant sung to the root-beer lord before starting each batch.
In the barrel room at Port Gardner Bay Winery, Chris Covington stays vigilant watching over casks of reds and whites with the anticipation and pride of a master winemaker. After learning that his engineering and chemistry knowledge could be put to use fermenting grapes and crafting unique alcoholic nectars, Chris began experimenting with the wine-making process, eventually producing his own wines independently. Today, Chris crafts vintages ranging from cabernet sauvignons and merlots to malbecs and gewürztraminers, earning him a spot in Evening Magazine's "The Best of Western Washington". In addition to his day-to-day production duties, Chris also hosts frequent events, from tastings featuring live performances from local musicians to wine classes that discuss the wine-making process and dispel rumors that the best way to crush a grape is by breaking its heart.
Occasionally, the ground shakes at Karl's Bakery & Cafe, sending ripples through cups of coffee. These trembles occur throughout the day, but they're not the result of an earthquake or a T. rex playing hopscotch. Rather, they originate from the Everett train tunnel, located just below the café.
Since its inception, Karl's Bakery & Cafe has had a unique relationship with transportation. In the 1960s, it found a permanent home at Wetmore Avenue, earning the nickname "drive-through bakery" courtesy of a driver who crashed through the front window.
Perhaps the driver had a hankering for the café's glazed cake donuts or tightly coiled cinnamon rolls—they're freshly prepared daily according to time-honored recipes. Customers can peruse these baked goods as well as apple fritters, cherry danish, and other buttery delicacies in the bakery's display cases.
In addition to baking sweets, cooks prepare hearty breakfasts and lunches. Stacks of pancakes measure about three fingers tall, and four strips of bacon add a second deck to saucy cheeseburgers. Cooks bundle theses entrees with sweets for well-rounded meals, served in the café or catered to designated locales.