Summer Shave Ice Stand Open In Green Lake
During this heat wave you may want to know that a new shave ice stand has opened in Green Lake. Hei Hei Shave Ice, is a family-run stand and a summer venture operated primarily by two brothers – Parker and Rowan Rathbun. The stand is located between Spud Fish and Chips and Peet’s Coffee on Green Lake Way.
Flavors include coconut, mango, root beer float, orangesicle, P.O.G. (Pineapple, orange guava), grape, blue raspberry and more.
But this is not just ice and flavoring. The shave ice sounds pretty deluxe – coconut, for example, consists of a a coconut syrup, coconut cream and float with toasted coconut.
Hours: (Around) 1 p.m. – 8 p.m. most weekends and, as their mother reports, “some weekdays usually Wednesday, Thursday and Friday.
Price: $3-$5 depending on flavors and size. And they accept credit cards.
You can also follow the stand on Facebook and Instagram @heiheishaveice.
Body Recovered In Green Lake
Via Komo News
Sad news to report. The body of a young man was recovered from Green Lake Sunday morning, according to the Seattle Times. At 9:39 a.m. Sunday, more than a dozen first responders were called to Meridian Ave N/East Green Lake Drive for a water rescue response. If you were in the area, you likely heard the slew of sirens. According to the Seattle Times article, the Seattle Police have not identified the young man but will release the identity after an investigation.
However, this comes at the same time that a 20-year-old man went missing. Taiga B. Hinckley was last seen taking a kayak into Green Lake the evening of July 4th to see the fireworks and was reported missing later that night. His capsized kayak was recovered near The Cove. According to Reddit and other comments on Facebook, Taiga spent a lot of time at Green Lake and worked at the Green Lake Boat House.
The Green Lake Wading Pool Opens This Weekend
via Parent Map
The Green Lake Wading Pool opens this weekend.
The wading pool will be open from 6/23 through 9/3 from 11 a.m. to 8 p.m.
For more information, go to the Sprayparks and Wading Pools website.
Green Lake Reflections
Photos by Dustin Guy
Cocina Oaxaca Opening Delayed
via La Cocina Oaxaqueña Facebook page
The highly anticipated opening of Cucina Oaxaca has been pushed back to a date TBD. Owner Misael says he will let us know when the opening will be soon. The Mexican restaurant (with a sister outpost on Capitol Hill) was slated to open this week in the former Mio Sushi location in North Green Lake. Stay tuned.
Where To Fill Your Growler In And Around Green Lake
If you love beer, cider or other brews, chances are you have at least one growler hanging around your shelves at home. And if not, you should consider getting one. This year my husband got a fancy growler for his birthday that keeps beer with that fresh from the tap taste for up to two weeks. So our search for local “filling stations” has become a fun quest. It’s even better if we can pick it up via bike (closed bottle of course) and drive it home for a bbq. Here’s our growing list of nearby places. But if we forgot one, please be sure to let us know in the comments.
Who knew this Green Lake/Tangletown restaurant also offered growlers to go? (We didn’t until recently.) Choose from 20 ever-changing brews. Growler fills range from $14, $16, or $18 depending on the type of beer. But that price drops to $10 during happy hour 3 – 6 p.m. Monday – Saturday, and all day Sunday.
2106 N 55th St (206)547-5929
You may have passed this beer haven on Aurora Avenue and not even known it was there, but it shouldn’t be overlooked. And if a growler is just not enough, they can also easily accommodate kegs. For their full selection, check out their online tap list.
7517 Aurora Ave. (206)728-BEER.
Bartell Drugs Green Lake Village
Conveniently (ahem!) located at the ice cream counter, a handful of local beers on tap await at the new Green Lake Village Bartell Drugs. Prices range around $9 a growler fill, more if you want to buy a growler and fill it with them. Note that only the standard growlers will fit in the Bartell Drugs machines.
419 NE 71st Street (206) 524-0763
16 taps ready to fill your growler, this tiny beer and cider shop is just south of Green Lake on 45th.
Prices vary. The tap list is regularly updated online.
1710 N 45th St #3, (206) 633-BIER.
Chuck’s Hop Shop
Possibly one of the largest beer shops in town, Chuck’s has grab and go beers as well as a huge variety of taps ready to fill your growler. Their regularly updated online list helps avoid beer indecision when you get there. A new canopy will also help shelter you from the elements if you want to hang out longer and enjoy a pint with one of the many rotating food trucks.
656 NW 85th St (206) 297-6212
The Growler Guys
Choose from 60 beers and ciders (all updated regularly online here) and order pizza, wings or breadsticks while you wait for your beer.
8500 Lake City Way (206) 522-2337
You can always head straight to the source to one of the 11 Ballard breweries to get beer or cider on tap.
Basic Dog Obedience Classes at Green Lake Community Center
Rocky, the friendly and well trained Golden Doodle enjoys Green Lake at a Pianos in the Park installation a few summers ago.
Does your dog need some basic obedience training so he/she and you for that matter, can hold your head high while walking Green Lake?
Green Lake Community Center is running a series of classes on Wednesdays for you! You can have your dog come when called, sit, lays down, and stay – without you yelling. One that walks beside you on a loose leash. No clickers, treats, or toys – just old fashioned, incredibly e ective training. For dogs 4 months and older. All dogs must have current vaccinations.
Wednesdays 5-6:30 p.m. $120 6/28-8/2
Register online at the Seattle Parks website.
Green Lake & Tangletown Real Estate Analysis – What is happening Right Now!
Kris Murphy and Daniela Dombrowski are Seattle Greenlaker sponsors and real estate brokers who live and specialize in the Wallingford and Green Lake neighborhoods. They practice out of the Keller Williams Greater Seattle office located on the corner of Stone Way and N 45th St.
I am sure you have all heard by now, the Seattle real estate market is incredibly competitive. Here is a more localized look at our own neighborhood. As expected Green Lake is becoming more and more popular and as a result, inventory of homes for sale is extremely low and our bidding wars continue! Although the greater Green Lake area shown below is not as competitive as closer in Wallingford and Tangletown, which we also study periodically.
The statistics provided in this post are hyper-local, capturing only Green Lake and Tangletown as outlined in the map below. The numbers are for single family homes including townhomes. We have not included condominiums in this post because the numbers are too low to make up a representative sample.
Cocina Oaxaca Opening In June
via La Cocina Oaxaqueña Facebook page
We have more info on the new Mexican restaurant opening in the former Mio Sushi location (7900 East Green Lake Dr N).
Owner Misael Dominguez (a partner of the La Cocina Oaxaqueña restaurant on Capitol Hill) confirms that he is opening Cocina Oaxaca this June. He said he plans to have a similar menu to the Capitol Hill restaurant as well as a few additional traditional dishes only available at the Green Lake location.
Expect a June 20th opening, happy hour and both in and outdoor seating. Hours and a website are still in the works.
PCC Meal Kits Put to the Test
Suddenly meal kits are everywhere – bringing fun, hassle-free cooking to you online, via subscriptions, and at your supermarket. PCC Community Markets debuted its “Scratch-Made Meals at Home” kits in April, and provided Greenlaker some to sample.
The “globally inspired” kits, retail at $19.99, serve two people, and are “almost entirely organic produce and non-GMO, locally raised meats.” They are packed at the store using minimal, mostly recyclable packaging.
But how easy are they to make? Are they a viable option for our family dinners? My husband and I decided to find out: we asked our two teenaged sons to cook them.
We chose two separate dishes and split into teams cooking simultaneously, which made it feel less like everyday dinner and more like an event.
With luck, we would achieve something like “Blackened Seasonal Fish Tacos with Avocado-Tomatillo Crema” and “Pan-roasted Chicken with Honeyed Carrots and Pistachios & Currant-Couscous.”
Each son, one 14, one 16, had an adult sous-chef ready to help or just translate words like “sear.” (Until this their cooking experience had come mainly from the packages of chocolate chip brownie mixes.)
Photo by Erica Grivas
Ingredients: Many. At about 10“ x 10 “x 5”, the boxes were a challenge to fit in our fridge. We opened them to find towers of containers of spices and condiments and the biggest, brightest lemon I’ve ever seen. Everything was individually packaged.
In the case of the chicken dish, (I was on Team Chicken), inspection revealed two fist-sized chicken pieces, several carrots (very sweet and crunchy) one wilted sprig of thyme, and some pistachios that could have been fresher, along with yogurt, couscous, and currants. My husband reported the fish taco ingredients all looked great, even the cilantro.
Prep: Minimal. Basic chopping was required, and some extra but common pantry ingredients needed (salt, pepper, honey, cooking oil). These were specified on the back of the box. One took 35 minutes, one 45 – which isn’t much longer than a typical night of pasta or burgers.
We discovered we need some work on the knife skills. One son, asked to slice the carrots lengthwise, insisted on using the knife cleaver-style, sending carrots ricocheting, like raquetballs.
Cooking: Several simple steps. For example, Team Chicken had to roast carrots, sear and then roast chicken, and make couscous. Somehow we managed to choreograph both meals and eat together.
Taste: really good. The fish tacos were my favorite, flavor-packed and nuanced. The elder son said the chicken was good, but that he’d prefer a simpler menu minus pistachios and currants. (Younger son didn’t sample any, opting to eat pizza at the 8th grade dance.) I thought the chicken dish was a perfect blend of sweet and savory. My husband said he’d happily make both again.
If so, we’ll add side dishes to supplement; the portions are on the light side. The box does suggest salads to accompany the meals. But all in all, getting to make nearly restaurant-quality food (depending on your cooking talents) at home in under an hour was a welcome surprise – and a lot of fun.
Photo by Erica Grivas
Want to try your own? PCC’s kits are available both online through Amazon Prime and Instacart, and at the Green Lake Village location – lucky us.