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Eater
09-07-2025
- Eater
How to Road-Trip Your Way Around Puget Sound's Many, Many Cideries
Washington gets bushels of praise for its wines — and rightly so, seeing as the Columbia Valley's producing some of the best on the planet these days. But as anyone who grew up in Washington State knows, apples did it first. The Evergreen State is easily the highest-yielding apple region in the world, harvesting a staggering 10 billion apples per year, mostly for export — but it turns out they're being put to good use here at home, too. There are just over 100 operating cideries in Washington, and many are estate cideries, meaning they're built on or alongside the same orchards that supply the juice. Better yet, some come equipped with taprooms for curious visitors to sample the goods on site. Now that the weather is all golden delicious, it's the perfect time of year to spend a day or two wandering around some orchards and getting apple-cheeked on fermented fruit. Actually, why not pick a bunch and make a road trip out of them? Here's a route option for the cider tourist whose HQ is the Seattle area. A note about this guide: It takes about three hours to drive between Seattle and Port Townsend each way without stopping, if you take the southern route around the Sound. Although you could probably visit all of these cideries in a day — and we've got those nice, late, 9 p.m. sunsets starting in June, too — you may be pressed for time and could cost yourself some fun if you hurry. Consider this guide merely a list of options — or, if you're a completist, perhaps make it a two-day trip, staying the night on the peninsula and saving a few cideries for the journey back home. 708 North 34th Street, in Fremont, Seattle The Schilling Cider House is a convenient spot for Seattleites, Meg van Huygen Schilling's a major player in the local cider theater as well as the national one, but don't write it off as mainstream. Founder Colin Schilling has been pushing boundaries since opening up shop in Auburn in 2012, not only with inventive ciders but also packaging; in a world where cider pretty exclusively came in bottles, his cidery made production more sustainable and accessible by putting it in cans. In 2014, Schilling's first cider house opened in Fremont with 32 taps — holding the world record for cider taps in a single taproom at the time. Today, Schilling's creative, highly carbonated ciders — many of which can't be found on draught anywhere else — are featured in this urban cider house, alongside dozens of bottled varieties from across the globe. Although it's not a cidery itself, it's a historic place for Pacific Northwest ciders and an exciting way to kick off the trip. House taps change often but have included Excelsior Day-Glo made with red-fleshed Lucy Glo apples, the magenta-hued Moon Berries, and Polar Plunge made with apples, plums, pomegranates, and pears. Some of the usual characters in the coolers are Greenwood Cider Company (Seattle), Bauman's (Portland, Oregon), and Begiris (Zaragoza, Spain), and Sea Cider (Saanichton, B.C.) — along with bottles from most of the cideries listed in this guide. The taproom's cozy, communal vibe is complemented by board games, and patrons can curate their own 'You Call It' tasting flights, opt for pours on draught, or grab bottles to enjoy on site or to go. P.S. Schilling's Excelsior Ground Control Cherry cider, a slightly scrumpy nonalcoholic cover, is fantastic — and under four bucks! 924 South 3rd Street, in Renton Puget Sound Cider Company is known around the region for its small-batch, award-winning ciders sourced from the heritage cidery's Ellensburg orchard — and also for having a taproom in the back of an antique store. Founded in 2017 by Nick Hill and Holly Coleman, PSCC began as a passion project after the pair came across an antique cider press at Renton's Antique 4U, which they co-own. The store has since been outfitted with taps and antique tables. The couple's dedication to reviving centuries-old cider-making techniques means they use heirloom apples like Kingston Blacks and Harrisons, along with fruity additions like blackberries, strawberries, rhubarb, and pears. These lightly carbonated ciders offer drier, more refined profiles that're similar to traditional French and English styles, and they've earned PSCC more than 80 awards so far. If you're not on board for the road trip to Renton, you can also pick up PSCC's ciders at Pike Place Market, where it operates a booth Thursday through Sunday. But it's way more fun to drink them among the stained glass windows and card catalog cabinets. 6613 114th Avenue Ct E, in Puyallup A scene at Cockrell. Meg van Huygen You'd never know this Impressionist painting of an estate cidery was hiding a few blocks from downtown Puyallup. Perched on the Puyallup River on a historic 7-acre farm, Cockrell is about as picturesque as it gets. Turning off the main drag and into the orchard is like stepping into the watercolor pages of a Victorian children's book. Founded by brothers Richard and John Cockrell, the farm produces small-batch, handcrafted ciders using its own apples, including traditional cider varieties like American Heirloom, Gravenstein, and Roxbury Russet. There's music and local food trucks on Thursday nights, and it's an all-inclusive atmosphere, with both cowboy hats and cat-eared hoodies representing. The cider's pretty great too, available in a dozen varieties at the teeny taproom, in flights or pints on the spot, in bottles or growlers to go. The pineapple-apple and valley raspberry ciders were just a few of the stars. The orchard is the real centerpiece at Cockrell, though, delicious cider notwithstanding. The tree boughs are trained in the espalier style, an ancient horticultural technique that turns plants into living, fruiting fences, and it's a total dream sequence to walk between the parallel rows of 2D apple trees, sandwiched between the walls of blossoms and fruit. The memory of sitting orchardside on the deck at Cockrell, sipping a pineapple-crabapple cider as the cidery's chickens run underfoot, and seeing Elwood, the resident black lab, moseying around, is already one of my best summertime memories of the year. 40709 264th Avenue Southeast, in Enumclaw Out on the sweeping Enumclaw Plateau, in the shadow of Tahoma, this family-owned farm has been crafting cider since 1982. In 2017, Jason Devela and Misty Frantz took over from Jason's aunt and uncle, continuing Rockridge's legacy of award-winning sweet (aka nonalcoholic) and hard ciders in varieties like ginger and blackberry cobbler, sourced from their family's orchard. Hiding through the side door of the Rockridge Country Store, a mini taproom offers 43 draught ciders and beers from various producers, in the form of either growler fills or flights (no pints, but they're pending!), while the store's coolers hold a huge, diverse selection of local beers, wines, and ciders. Seattleites can pick up Rockridge's ciders at the University District and West Seattle farmers markets if they want to try before they drive. Out front, a farm stand rounds out the experience with local produce, fresh flowers, and unusual handmade pantry items like candied jalapeños, chow chow pickles, mayhaw jelly (from the fruit of the hawthorn tree), and 'Rocksalmic' apple cider vinegar aged in French oak barrels. Take a peek at the old orchard out back, pick up some veggie starts for the garden on your way out, and say hi to Lucy the black cat. 3207 57th Street Ct, in Gig Harbor Sure, Locust has taprooms all over, but if you're crossing the Narrows Bridge anyway, you might as well stop by its flagship location. This taproom is all-ages and offers 14 original hard ciders on tap.. These skew sweet, but they're all lovely; flavors include dark cherry, honey pear, and vanilla bean, along with seasonal and experimental blends like mojito and lavender lemon. The taproom has both indoor seating and a covered, heated patio for temperamental Pacific Northwest summer days, and there's a full food menu provided by next-door neighbor, Under the Tower Beer. There's also plenty of family fun happening here: weekly trivia nights, bingo, live music, and themed evenings like Cider & Salsa. 201 NW Beaver Ridge, in Poulsbo A scene at Bushel and Barrel. Meg van Huygen When you spot the sign for Bushel & Barrel on State Route 3, don't be alarmed by the other sign beneath it that says 'ZOO.' It's so much cuter than the janky roadside zoo you're imagining. Alongside its English-style farmhouse ciders in both traditional and unique flavors, Bushel & Barrel offers a big field full of friendly goats, alpacas, donkeys, a miniature horse, and a Scottish Highland cow replete with an emo haircut, all vying for your alfalfa pellets (25 cent per handful). The animals are part of Beaver Bend Farm next door, and they're essentially pets who are as happy to see you as you are to see them. Founded by Melissa Kittrell, a former Navy nuclear machinist mate who studied cidermaking in the U.K., Bushel & Barrel Ciderhouse keeps it simple, comprising a couple little prefab outbuildings filled with hand-carved art, like the sprawling tree sculpture in the taproom. Ciders are unfiltered, full-bodied, and slightly off-dry, and they come in flavors like taro, vanilla malt, blackberry sage, and cotton candy as well as the appley standards. The cidery's slogan, 'Micro Cidery, Macro Cause,' refers to its commitment to social responsibility: A portion of the profits from select cider series supports charitable causes like landmine removal in Cambodia or trail maintenance in Kitsap County. 10764 Northeast Berry Street, in Kingston Dave McIlvena has a deep love for trees and ecology, and he employed it in spades when building this cidery near the ferry dock. August's distinctive, terroir-driven ciders are made from the exceptional fruit grown in the on-site orchard, where soil health and biodiversity are McIlvena's first concern. Each cider is handcrafted in small batches using wild yeast fermentations and slow aging methods, resulting in a range of styles from dry to off-dry, still to pétillant, clear to lightly hazy. If you're not quite ready to head home, the cidery also offers a unique farmstay experience. The cozy, well-appointed cottage offers two bedrooms, a full kitchen, and views of both the green landscape as well as the ferries oscillating across the Sound beyond. 921 Hildebrand Lane, on Bainbridge Island The setting's a little less rural than some others, but this family-run cidery is no less charming, blending craftsmanship, community, and wacky whimsy. Founded by sisters Randi Brown and Caron Anderson, Sisters' Cider House began as a hobby inspired by their father's brewing expertise. The cidery is known on the island for its all-ages atmosphere, with classic arcade consuls and a Nintendo gaming station, along with a rotating selection of punnily named ciders, like Sweet Ass Bourbon, Strawbanero, and Gourd-geous Pi. No food here, but guests are invited to bring their own. (Say, fish and chips from Proper Fish or wood-fired Neapolitan-style pizza from Bruciato, both just down the street). 124 Center Road, in Chimacum The scene at FinnRiver. Meg van Huygen This family-owned cidery and orchard is more of a compound than a farm. Surrounded by rolling farmland and landscaped with native plants, the grounds contain multitudes: pear and apple orchards, a full organic kitchen, several additional indie food stands and trucks, a taproom, a cider garden, tasting tours, a big wild field for kids and dogs to get their yayas out, and a loaded calendar of live music on the weekends. It's kind of like a cider theme park, if theme parks were super chill and full of indigenous flowers and dogs and gorgeous, impeccably sourced food. The taproom typically features two craft beers and 12 of Finnriver's ciders, and it's mostly stuff you can't normally get in stores, like the Saffron Solstice with Oregon-grown saffron, fennel, and anise, or the Tideline, made from golden russet apples, Nootka rose hips, and Grand fir tips (in partnership with Hama Hama Oyster Company). There's a bottle shop too, so you can take your faves home, including brandywines, special release bottles like the ruby-red Cherry Bough with cedar accents, and Cidermaker Series bottles, such as the keeved, hay-scented Quimper, made with bittersharp apples. If you're road-tripping back to the city, don't miss the Chimacum Corner Farmstead across the street for heirloom veggie and flower starts, organic groceries, beverages, sandwiches, and grab-and-go snacks for the road. 220 Pocket Lane, in Port Townsend It's just a 15-minute drive from Finniver to Alpenfire, through some stunning scenery, and you'll probably live to regret it if you don't hit both Finnriver and Alpenfire — especially when you're back at Schilling in Seattle later on, sampling a bottle of Alpenfire's stuff, and you see what they can really do. A little out of the way, but you're already out there anyhow. If Finniver is the mother ship of cideries, Alpenfire is a first-class ship of the line, the regal HMS Victory of Washington State cider. The grandest, the most regal, the highest level. That's thanks in part to its wonderfully remote geography — in the heavily forested unincorporated community of Cape George, on the east side of Discovery Bay — and in part to the singular handcrafted ciders you'll find there. The state's first certified organic cidery, established in 2003 by Nancy and Steve 'Bear' Bishop, is home to more than 800 heirloom apple trees, spanning American, English, and French cider varieties and with a focus on early- and late-season bittersharps and bittersweets. It's also home to the Bishops, who live and work on the property. Alpenfire's ciders are specifically engineered to showcase the unique flavors of each variety of apple, resulting in distinctive small-batch ciders. Its catalogue covers the spectrum, though, and some standouts are the scrumpy Pirate's Plank Bone Dry, the limited-release Burnt Branch Reserve, and the rosé-style Discovery Trail — a portion of the proceeds from which supports maintenance on the Olympic Discovery Trail. There's also a series of intense smoked ciders. Alpenfire's garage-like tasting room does flights and by-the-glass selections, which you can sip either indoors or out in the serene orchard, among the fruit and the flowers. There's a small menu of organic snacks here, and guests are also invited to bring their own picnic lunch (the Chimacum Corner Farmstand is a great spot for this) and dine alfresco in the wild, woodsy estate. A truly beautiful place. 18201 107th Avenue Southwest, on Vashon There's no cideries in Point Ruston (although enterprising ciderheads could swing by Cider & Cedar, a prettily designed cider bar in nearby downtown Tacoma), but Dragon's Head Cider Orchard compensates for the dearth, promise. Established in 2010 by Wes and Laura Cherry, Dragon's Head's massive 8-acre orchard encompasses more than 4,000 apple and pear trees, growing mostly English and French fruit like Dabinett, Reine de Pomme, and Medaille d'Or. It's a farm-to-glass adventure out here, with all the labor — from the pressing and slow fermentation to the blending, conditioning, and bottling — done right on the property. These folks are pretty neeky about cidermaking, and the apple rabbit hole goes real deep out here in the countryside. The cidery name is an allusion to Ladon, the 100-headed dragon who guarded Hera's golden apple orchard in Greek mythology. The bittersweet cider entails a blend of more than 20 English and French apple varieties, and the sparkling perry is fermented with the labor-intensive Méthode Traditionelle process normally used for sparkling wines, which makes for a crisp, dry perry with persistent Champagne-like bubbles and a citrus-cucumber finish. They also do a pét-nat cider AND a wild fermented cider from Dabinett apples, and they make pommeau, an apple-based dessert wine made from brandy and young cider. This place has everything. Well, except food, but Dragon Head's orchard provides picnic tables, Adirondack chairs, and hammocks for guests to bring their own picnic or go get takeout from Dragon Head's tasting room, just a mile into town. Before you leave, make sure to take the tour of the acreage, including the ciderworks; it's a fascinating chance to get educated on the scrumptious science behind the process, then enjoy the results right in the field. If this place doesn't make you some golden summertime memories, nothing will. …And More A whole different cider trip could be mapped out using a destination like, say, Lake Chelan (Rootwood, Endless Orchard, Chelan Craft Cider), Spokane (Outwest, Inland, Liberty), or along the southern route of the Columbia River (Bauman's, Runcible, Fox-Tail, Son of Man), just to name a few. With more than 75 varieties of apples growing in Washington State alone, thousands more delicious cider permutations could evolve out of this prompt, to say nothing of the road maps. 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Otago Daily Times
02-07-2025
- Entertainment
- Otago Daily Times
Chris Parkers' Dunedin drama
As comedian Chris Parker hits the road with his latest show Stop Being So Dramatic , arriving at Glenroy Auditorium on Saturday, July 12, The Star reporter Sam Henderson asked the self-proclaimed "People's Princess" of Aotearoa how he would respond in dramatic fashion to participating in iconic Dunedin activities. Your latest show Stop Being So Dramatic sounds like it embraces the dramatic, over the top, cringe behaviour that people in the rainbow community can often be asked to "tone down''. If you were to arrive in Dunedin and participate in these activities, describe how you would buck that trend and "stand out'' in fabulous fashion. The St Clair Polar Plunge. Every June winter about 300 hardy locals run screaming into the surf, plunging into water that can be about 9°C. Chris Parker: Swimming in St Clair's icy waters in the peak of summer can still be too cold for me. The only waters you will catch me in is the wave pool at Moana Pool ... does that pool still have a wave pool? Or is that a memory I have made up from my time in Dunedin. Post-party cleanup on Castle St Cleaning up after a post-party student bash that might leave scorched couches and the odd accidental house fire in its wake. CP: Is this an actual event? Cleaning! Well my solution here would be to reuse, reduce and recycle the waste and turn all those burnt couches into some kind of gigantic sculpture. Dunedin loves a bit of public art, how about adding a new one to the city ... one that is a total fire risk. Water-runner for the Highlanders The forwards need hydration mid-scrum. Walk us through your most theatrical sprint on to the turf, the pep you would shout at a 120kg prop CP: I would like to swap my role for the man who gets lifted up by his shorts like a ballerina to catch the ball in a "lineout". I believe I have the beauty, grace and poise for that role ... sorry, position. Speed Sheep Shearing contest at the Taieri A&P Show The farmer hands you the clippers. How would you style your shearing outfit, what flourishes would you add to 'zhush' up the sheep's cut. CP: I think rather than shaving down the sheep and giving it a number one, buzz cut, I would opt for a more subtle cut and colour. Maybe some summery highlights. The mullet has come back into style, so short up the front, and long down the back with all the dags. In terms of my farmer outfit, I would make zero changes, I have always thought I would look good in a swannie and hot pants. Midnight ghost tour at Larnach Castle You are led through the darkened ballroom and a sudden gust slams the door behind you. What choice words would you deliver to southern ghosts. CP: I would invite the ghost to see my show at the Glenroy Auditorium on Saturday, July 12. It can even join and befriend all the ghosts in that theatre. I swear backstage is haunted!
Otago Daily Times
29-06-2025
- Climate
- Otago Daily Times
Polar plunge a hot activity
A couple of hundred hardy souls took part in the Polar Plunge at Waikuku Beach on Matariki Day. PHOTO: JOHN COSGROVE The Waikuku Beach Surf Lifesaving Club's legendary annual Matariki Dip attracted people of all ages. The weather played ball with warm balmy conditions above the tide line and cool, but not so cold, water conditions in the sea. Fancy dress was encouraged and there were a smattering of Where's Wally outfits, fluro hats and loud outfits, frilly tutus and even a horse head on show among the bikinis and boxers. For many this was the third or fourth time they have taken part in the dip. Angela Moir of the Bluetits Chill Swimmers says she and her friends loved the event as it serves to help with mental health and develop community spirit. ''The colder the better,''she says, admitting it was one of the better events she and her friends take part in each year. Chelsea Sandersen of Kaiapoi runs from the sea with her daughter Tui, 4. PHOTO: JOHN COSGROVE Kim Falconer of Waikuku says it is a great way to celebrate community spirit while Waikuku Beach Surf Lifesaving Club life member Tania Bailey, of Woodend has been going to every one of the dips since 2006. ''It's a great way to support the club and your community,'' she says. ''I love seeing people of all ages taking part and coming back again each year.'' Dip organiser Dai Brooks says it was a ''cracking day.'' ''On Friday, the warm, stunning conditions made it a fantastic outing for everyone at Waikuku Beach. Despite the water being a chilly 9 degrees, over 130 enthusiastic participants took the plunge, bringing incredible energy and spirit to the event.'' He says it wasn't about fundraising this time. ''Our main goal was to come together as a community to celebrate Matariki, honour those who've passed, share joy with loved ones, and embrace the promise of the new year, although we did fire up the barbecue. ''The energy in the air was incredible and we're already thinking about next year's gathering and can't wait to bring this amazing community together again for another unforgettable Invigorator Event.''
Time Out
05-06-2025
- Time Out
Cape hotels shine in Elite Suites list
The Penthouse, The Silo Hotel The Penthouse at The Silo Hotel crowns one of Cape Town's most iconic buildings, with panoramic views of Table Mountain, the city, and harbour through the hotel's signature geometric glass windows. A soaring double-volume living area is anchored by a striking chandelier and bold contemporary art, while deep sofas and richly textured finishes create an atmosphere of opulent indulgence. The one-bedroom suite includes a private cinema, a personal bar, a study, and an in-suite spa treatment room. Two balconies offer front-row seats to Cape Town's spectacular sunsets. Presidential Suite, One&Only Cape Town The Presidential Suite at One&Only Cape Town offers a truly elegant retreat, with sweeping views across the marina to Table Mountain. Enter through a sculptural doorway into a vast space defined by its floor-to-ceiling marble fireplace, which divides the spacious living and dining areas. Designed for effortless entertaining, the suite features a 10-seater dining table, private bar, curated collection of South African art, and plush ivory sofas. Two en-suite bedrooms offer king-sized beds, walk-in closets, and marble bathrooms, one with a steam shower. With a private gym, media room and easy access to the recently refurbished One&Only Spa, it's the perfect wellness bolthole in the heart of the Waterfront. Villa One, Ellerman House Set within the manicured grounds of Ellerman House, Villa One is an ocean-facing retreat perfect for families or groups seeking space, privacy, and five-star service. The villa's three en-suite bedrooms, generous living areas, and private infinity pool offer an easy blend of coastal luxe, with a personal chef on hand to tailor each meal. Villa One is set above the intimate Ellerman House Spa, which was recently revamped to include a Polar Plunge pool. Owner's Villa, Delaire Graff Lodge The Owner's Villa at Delaire Graff is an art-filled four-bedroom sanctuary set high above the Stellenbosch winelands. With sweeping views from its west-facing terrace, the villa is framed by vineyards, mountain peaks, and distant ocean horizons. A heated infinity pool – and jacuzzi – invites quiet reflection outdoors, while artworks from Laurence Graff's collection lend an intimate, gallery-like feel to the interior space. Here a generous living area and a private dining (with a dedicated chef, of course) make entertaining effortless. There's serenity in the setting, but the villa's private gym and easy access to the elegant Delaire Graff Spa ensure that The Owner's Villa sets itself apart when it comes to wellness.
Yahoo
04-06-2025
- General
- Yahoo
Rain Rally raises money for Special Olympics
EAST STROUDSBURG, MONROE COUNTY (WBRE/WYOU) — Students in the Poconos are making a splash for a great cause. The 4th annual end-of-the-year Rain Rally kicked off today at East Stroudsburg High School South. Students from local school districts gathered at the stadium parking and ran under the water hoses of the local fire department. Indraloka expanding low-cost vet services East Stroudsburg High School is one of the original schools in PA to hold the Rain Rally event, which is an offshoot of the Polar Plunge fundraiser for Special Olympics. 'This is something I've been doing ever since I started teaching here, so it's just something that's near and dear to my heart. I guess I want everybody to feel the same way that I do about working with Special Olympics, and we have an inclusive club here for Special Olympics that has almost 300 members,' said Aimee Ellison, a special education teacher at East Stroudsburg High School South. The event helped raise nearly $13,000. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
