Sommaire pour August 2016 de Sunset

THEY CALL IT the "Tofino tuxedo," the head-to-toe rain garb that Sunset deputy editor Christine Ciarmello and staff photographer Tom Story sport so fetchingly in the image to the right. A hooded yellow slicker isn't what you'd imagine as the outfit of choice on a trip to the West's best beach town, as named by the esteemed panel of judges in our second annual installment of the Sunset Travel Awards (page 65). But then again, Tofino isn't your average beach town. "It's been a longtime dream of mine to go because I love places where getting there is an effort," says Christine, who, as the former editor-in-chief of Islands magazine, knows a thing or two about memorable destinations. Located on the west coast of Vancouver Island in British Columbia, a…

Secret storage THIS STAIRCASE DOUBLES AS A PANTRY! THE COFOUNDER OF Good Magazine was sitting on an airplane, about to fly home to Los Angeles, when a text message flashed across his screen: His house was on fire. By the time he landed, the fire had been put out, but not before it damaged the Echo Park home beyond repair. Instead of walking away from the shell of his property, Casey Caplowe did what you would expect the chief creative officer of a magazine spreading goodwill and hope might do: He saw it as the perfect opportunity to redesign his home. The hitch? Caplowe wasn't a trained architect. But that didn't stop him from drawing up plans on scratch paper, checking them with architect friends, and then progressing to 3-D…

POKE NACHOS SERVES 4 / 45 MINUTES This dish is an inventive way to eat raw fish—and a fresh take on nachos. The tortilla chips' crunch plays off the tuna poke's tenderness. 1 lb. sushi/sashimi-grade ahi or albacore tuna ½ cup finely chopped red onion About 1 tbsp. lime juice 1 tbsp. soy sauce ¾ cup mayonnaise 2 tbsp. Sriracha 12 oz. tortilla chips 4 radishes, very thinly sliced 1 avocado, very thinly sliced 1 large jalapeño, sliced into thin rings ½ cup chopped cilantro 1 lime, cut into 8 wedges 1. Cut tuna into ½-in. dice. In a medium bowl, mix tuna with onion, lime juice, and soy sauce. 2. In a small bowl, whisk mayonnaise with Sriracha. 3. Spread half of chips on a platter. Scatter half of…

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RENO IS THE last place Samantha Stremmel thought she'd move. "The only reference I had to Reno was Reno 911, and I'd never heard anything great about it," says Samantha, who grew up in Montana. But her husband, Sutter Stremmel, whom she met at Montana State University, felt otherwise. A fifth-generation Nevadan, Sutter has deep ties to the state, and most of his family still lives in town. "My roots are here," he says. "Moving was inevitable." After Sutter wooed Samantha south, the two started hatching a plan to work together. They scored big when they found a piece of property for sale in a mixed residential and industrial neighborhood along the Truckee River. It was a two-for-one—a home plus a nursery specializing in water plants and pond supplies. Samantha…

If you're reading this, we're guessing there's a fair chance you have a book club or two in your past. Excellent things, book clubs. But to be honest, sometimes the best part is the chance to get together with friends and drink great wine. Why not get straight to the point and start a wine club instead! We're not talking about a typical wine club, where you sign on with a single winery to receive a couple of bottles every month. Instead, extrapolate from the book club model and plan regular gatherings focusing on a few wines that push the boundaries of your knowledge a little, but more important, create good times. We've thrown the first party, to get you started. Here's the plan in four easy steps. 1 PICK…

YOU LEARN THE SHIPS pretty early in this town. Like, 5 a.m. early. But then again, Astoria and its lifeblood, the Columbia River, have a way of waking you before dawn. Maybe it's the Cannery Pier Hotel, which sits on pilings over the water, transmitting the flood and ebb of the West's greatest river straight up into your room, your bed, your body. Maybe it's the misty green knolls all around you, wrapping you and the town in its cozy little hills. Or maybe it's the endless procession of cargo ships that blot out the sky as they steam past the hotel balcony, bragging on their fantails, I have come to you from the world. It's hard to sleep in a place this dramatic. The hotel tucks a shipping report…

YOUR SATURDAY HANGOUT MT. SANITAS, A FEW MINUTES FROM DOWNTOWN POPULATION 105,270 (A THIRD ARE COLLEGE STUDENTS) MEDIAN AGE 29.9 GREAT SCHOOLS SCORE (OUT OF 10) 8 CRAFT BREWERIES 21 MEDIAN SINGLE- FAMILY HOME $882,500 1-BDRM. APARTMENT $1,460 NUMBER OF YOGA STUDIOS 42 HOW TO GET AROUND ON TWO WHEELS PRIME DATE NIGHT RED ROCKS AMPHITHEATRE PRIZED & LOCALLY MADE AN ELKE BERGERON BAG RESIDENT OLYMPIANS 70 #1 U.S. COMMUNITY FOR PHYSICAL WELL-BEING HOUSE OF WORSHIP BOXCAR COFFEE A BOULDER LIFE Former pro cyclist Will Frischkorn shares what he loves about home. "I first visited Boulder in 1999. I was 17, training at the Olympic Training Center in Colorado Springs, and I remember thinking, I want to be part of this community. Everyone seemed young and fit, like-minded. There's always…

WE'RE LOVING … Natural wonders Bridget Collins considers herself an introvert, but her alter ego, Flora Forager, boasts 166,000 Instagram followers, all hooked on her dreamy botanical art. Her still-life pieces are made from foraged finds, including lilacs, dogwoods, and roses from her tiny Seattle yard. Each work of art is so meticulously composed—taking up to four hours to create—it could be wrecked by a sneeze (which has happened). Her favorites become prints ($22; floraforager.com) and appear in a new journal, Flora Forager: A Seasonal Journal Collected from Nature (Sasquatch Books, 2016; $17). KNOW-HOW PROPAGATION SHORTCUT Multiply your favorite herbs (like basil, lemon verbena, mint, and sage) by rooting stems in water. Here's how. Snip: Cut 3 to 4 inches from the tip of a healthy plant stem, removing the…

Ah, the challenges of chicken breasts. "They're an awkward shape, so they're hard to cook evenly. They're bland. And how do you get them browned without overcooking the interior?" says J. Kenji López-Alt, who's triumphed repeatedly over chicken on his Serious Eats online column, The Food Lab. With a few simple techniques honed over multiple tests, he's figured out how to turn this bane of the kitchen into a tender, juicy, flavor-packed dinner. With a degree from MIT and almost a decade of experience cooking in restaurants, López-Alt opens readers' eyes to the hidden, molecular world of food. But it's his often zany storytelling that hooks many fans and has helped his first book, The Food Lab: Better Home Cooking Through Science (W. W. Norton & Company, 2015), land on…

GRILL IT | Invent a burger Backyard burgers are the perfect starting point for creative flavor mash-ups. Our friends on Facebook told us their favorite ways to top "em. "Radish sprouts, avocado, and pesto on grilled sourdough." —Joyce Morgan "Thai peanut sauce, spicy pepper jelly, and bacon." —Kim Deans "Chimichurri sauce, arugula, fried egg, and goat cheese." —Jenny Senior "Beets and fried eggs, aka the Kiwiburger." —Suzie Martushev "Marinara, buffalo mozzarella, and crisp onion straws." —Shari Hetzel "Hoisin, soy, scallions, and rehydrated dried shiitake mushrooms on a burger between lettuce." —Rebecca Parker TOP TOOL Temp tester Has the rib-eye steak on the grill reached 125° to 130° for medium-rare? We're checking with the ThermoWorks ThermoPop instant-read thermometer. Unlike first-gen instant-reads, it has a thin tip that won't gouge foods, and…