2019 Western Washington Shop Hop

     It started off as an ordinary day in my life: Zumba and then lunch with John in down town Puyallup. After a couple of sushi rolls, John went back to work and I headed home for an afternoon of gardening and housework.

      On the way, my day veered off course. I took a different route home and instead of driving past The Quilt Barn, I pulled into the parking lot. I don’t visit this shop very often. I’ve been trying to be good since I have a serious case of “so much fabric, so little time,” and am trying not to add to my over abundance. Maybe I’d just peek at what they had in their sale section.

     The sale section had moved to the other side of the shop. On the way over there, I found Marti Michell’s miter ruler which I’d seen used on a YouTube video, so I picked that up. I didn’t put it in my basket because I didn’t have a basket, since I wasn’t planning on buying any fabric.

     It seemed more crowded than usual for a Wednesday afternoon. There were several women in the back classroom. I assumed they were in a class.

     One of the sales ladies asked if I needed help. Out of nowhere, I remembered an episode of Fons & Porter’s Love of Quilting TV program. A long arm quilter on the show encouraged viewers to practice their quilting skills on a panel of fabric. The panel she had worked on was a gorgeous flower.

     I Googled it on my phone, showed it to the sales lady and asked if they had that panel. They sure did! She said she was amazed at how many people watched Fons and Porter and came in to get that specific panel. Then she took me to a row of the flower panels in a rainbow of luscious colors.

Dream Big panel by Hoffman fabrics.

     On my way to the cutting table with the stunning panel, I found a few more bolts of sale fabric and got a bit of a bicep workout lugging them across the store. Laura's fabric store wisdom says: When you can’t carry anymore, it’s time to leave the store. At the counter, I discovered why they were more crowded than usual.

     I had chanced into the last days of the 2019 Western Washington Shop Hop which would end on Saturday. So of course I had to buy a poster of the quilt, and a bit of extra shop hop fabric before they ran out.

     The passports and the shop’s kaleidoscope block kit was back in the classroom where I’d thought there was a class going on. Not only did they have their free 8” x 8” shop hop quilt block, they were also participating in the Row-by-row quilt hop, so I also got those free instructions. And just like that, I went from a simple lunch with the hubbie, to shop hopping.

    What is a shop hop? Independent quilt shops design an 8x8” quilt block using fabrics specially designed for the shop hop. Then they give the pattern and instructions out to traveling quilters for free. They also offer a kit with all the necessary fabric and embellishments to create the block, usually for less than $5. After getting stamped at 14 shops, you turn your passport in at one of the shops and it will be entered into a drawing to win prizes.

     Back in the car I studied the passport to see which shops were participating. There were only 35! I thought back and realized that I hadn’t done a shop hop since 2012! Why? For many reasons:  I already have too many quilts lined up to make, some years I didn’t like the shop hop fabrics, and for the last few years, I wasn’t in town.

     When I was actively shop hopping, at the peak there were more than 60 shops in Western Washington participating from the Canadian border down up north all the way down south to the Oregon border. For one of the shop hops, a friend and I stayed overnight in a hotel up north near Mt. Vernon to make it easier to drive to Lynden and Bellingham earlier in the day.

My 2019 Western Washington game plan.

     While I was in The Quilt Barn, another customer asked which shop she should go to next. I suggested Parkland Parish Quilt Co, in a former church. The lady cutting my fabric told me that shop had closed. The owner had retired. That was the same fate for another one of my favorite shops, The Wild Rose in Orting.

     The shrinking base of Shop Hop quilt shops as well as the beautiful blue and green Puget Sound sea life themed fabrics, spurred me on.

I plotted how many shops I could visit in the next two days with minimum exertion. If I could collect 12 blocks, that would make a nice little 3 x 4 block wall hanging.

My stamped Shop Hop passport.

     














    There is a fairly new shop on South Hill in Puyallup named The Quilting Fairy. When it opened in 2015, I admired the owner’s gutsy move because she set up shop right across the street from the big girl on the block, JoAnn Fabrics.

Thursday morning I stopped to pick up their Snails Trail block on the way home from Zumba.

The Quilting Fairy has a long arm quilting machine set up in front that can be rented after taking a class in how to use it, and a classroom too.  The owner has excellent taste in the fresh, trend setting fabrics she chooses for her shop and a large selection of great clearance fabrics to choose from. Her pet miniature schnauzer searching for her ball among the shelves of fabric won my dog loving heart along with the other shop hoppers. 

     Next up after a shower and quick lunch at home, was Ben Franklin Crafts in Bonney Lake. The quilting/fabric section is in the back corner of this store which is packed with crafting and décor. I especially like to visit them in the fall because they always have a great selection of Halloween and autumn fabrics.

Once my passport was stamped and the wavy block pattern along with their jam jars row-by-row pattern stowed in my purse, I found some must-have fabrics and had a fun conversation with the gal cutting my yardage. Fellow shop hoppers joined in joking about how we always lost the battle to resist fabric.

    This was the first time I visited the next shop, Front Porch Quilts, in the small town of Buckley. 

It was a cozy shop with one of my top two favorite blocks: a Mariner’s Compass pictured in the center of the shop hop quilt.

  

     I wondered if it was a panel, but it’s actually paper pieced. I’m looking forward to working on that one. 

     In the seven years since I shop hopped I got a new vehicle. This was the initiation quilt road trip in my Mazda CX-5. It handled it with style.

The next shop on my list was in Auburn, Bigfoot Quilts, another one that I’ve never visited. I put my trust in the built-in navigation system rather than back track Highway 167.  I knew I was out in the country when the truck in front of me advertised that they were a mobile horse shoeing business. But a familiar Amazon delivery van turned in front of me, reminding me that the country has something in common with the suburbs. GPS directed me onto the Auburn-Enumclaw Road, winding through rolling corn fields, the Muckleshoot Indian Reservation, and past the White River amphitheater.

     It was a little jarring leaving the country and entering the City of Auburn where Bigfoot Quilts was. This shop was easily within my abbreviated shop hop range, and considering the ongoing Bigfoot debate between my husband and me (I believe in the possibility of Bigfoot; he's skeptical.) I absolutely had to visit this shop. It was worth “squatching.” 

The neon “Open” sign sported the silhouette of Sasquatch and the wall behind the cutting counter proudly displayed  a Bigfoot quilt. After getting my passport stamped and grabbing the pin wheel shop hop block, I couldn’t resist the Bigfoot quilt pattern as well as the pattern for the beer drinking, grinning Bigfoot on their Row-by-row.

It was getting late and I had intended to finish early to avoid rush hour traffic, but I had two more shops to get to. I barreled north on Hwy. 167 to Running Stitches Fabric in Kent and parallel parked on the street right in front of the shop.

It is a welcoming shop and the owner must have sensed that I was a bit frazzled when I whooshed in because she very calmly encouraged me to “come on in, and take your time.” I took her advice along with a deep breath. In the back of the shop I found some cute Puffin fabric that made me smile. My daughter and her fiancé love Puffins. When would I ever find Puffin fabric again? They would make an adorable set of pillow cases.

In addition to Running Stitches Fabric shop hop block, I loved their row-by-row quilt block with a vintage feeling country bee hive on it.

     My last stop of the day was on the west side of Hwy 167 in Des Moines. Carriage Country Quilts is in a charming yellow 1930s bungalow with a view of the Puget Sound from the front porch. 

It is one of my favorites and in addition to quilting, it specializes in hand dyed wool kits. Downstairs in the basement there are tables filled with bolts of top quality fabric on sale. I found some fall fabrics at bargain prices. They also offer refreshments. I nibbled on a couple of cookies then headed back upstairs to get stamped. Their very cute sailboat shop hop block was the seventh block I collected. Then it was time to get in line for the slow 20 mile trek home with all the commuters.

      That night I called and asked my daughter to pick up the whale tail block from Undercover Quilts in Seattle since it’s less than a mile from where she lives. She agreed and knows the routine well after being dragged with her brother on Shop Hops as they grew up. My son was off the hook because the closest participating shop to him is about 20 miles away. 

     My plan for Friday wasn’t quite as ambitious in numbers of shops (only 3 for the day), but in terms of modes of transportation and a late start, it was challenging. I started off with Zumba again and a haircut appointment. Then I hit the shop hop road.

     First stop Island Quilter on Vashon Island. To get there I had to drive to Pt. Defiance at the tip of Tacoma and catch the ferry.

After paying $24.45 (round trip) I got in line for the 15 minute cruise. From the dock at Tahlequah it was a 20 minute drive to my destination: Island Quilter's new shop. 

     It is another one of my favorites. They closed their brick and mortar store for three years and re-opened in a new location that I was eager to see.

     I was not disappointed! They still had their extensive selection of vibrant Kaffe Fassett fabrics lining the walls of the cheerful house they are in. It’s smaller than their previous location, but as you wander through the maze of shelves each section reveals more pleasant surprises.

    I caught up with Paul, one of the owners, while he cut fabric for me, including a stunning panel of The Tree of Life by Gustav Klimt.

While we talked, I admired a little quilt made of small flowers and buttons hanging by the door. When I asked if I could get the pattern for it, he told me that they kept it in a drawer because it was their most shop lifted pattern. We lamented, “Who could sleep under a quilt made from stolen materials?”

     Along with being my favorite shop, their shop hop block was also tied for first place of my favorites—a mini landscape of the Puget Sound with Orcas swimming in the shadow of Mt. Rainier.

     Paul’s partner Anja, wasn’t there but I asked him to tell her hello for me and told him that I was so happy they were open again (although they were never really closed. They were online and also traveled to shows with their fabric).

     When I got to the ferry landing, I watched the gate close and heard the blast from the ferry’s horn as it pulled away from the dock without me. It would be about an hour until the next one. Oh well.
    Rather than wait there being the first in line, I backed up and doubled back to a place I’d passed that had piqued my curiosity. It was named Pacific Potager.

Was it a pottery place? Nope. It was a plant nursery. There were tables full of organic plant starts and a sign explaining pricing. Nobody was there, but there were instructions. I chose some Lemon grass to cook with and bergamot to brew some Earl Grey tea and then slid some cash through the slot in the front door. While in line for the ferry once again, I read through the instructions of the most shop lifted flower quilt pattern.

After disembarking at Pt. Defiance, I drove over to Artco Crafts in Tacoma. 

They are another craft store with décor and fabric similar to Ben Franklin in Bonney Lake. I hurried to the back of the store to get stamped and pick up their block featuring an appliqued octopus. That’s a nod to the legend that Tacoma is home to the world’s biggest octopus which lives in the deep waters under the Tacoma Narrows bridge.

My late start, and missing the ferry meant I didn’t spend much time in Artco Crafts, but it’s fairly close, so it will be easy to revisit.

My last stop was at the Shibori Dragon. Originally in Lakewood, they moved to University Place years ago. They specialize in Asian fabrics and batiks, Japanese fabrics and sashiko materials. I walked through their door 15 minutes before closing time, just in time to pick up their block.  A fusible precision die cut Orca whale is the centerpiece of their shop hop block. 

Their row-by-row block Time for Tea is a perfect match for me since I collect teapots. When I got home, I’d steep myself a cup of tea and savor my shop hop goodies.

Row x Row fabric license plates.

     In the final tally, I ended up with a total of eleven shop hop blocks. (I’ll have to make up a 12th from the extra fabric I bought). I also rounded up eight rows for the Row by Row quilt. In my mind I've named this the "Panel Shop Hop" since I picked up three of those. And through suburbs, country, and cities, my Mazda now has 300 shop hop land miles under its tires, and 1.7 seaworthy miles.

Laura Keolanui Stark is finishing up the quilt she was working on before the impromptu shop hop so she can work on new projects. She can be reached at stark.laura.k@gmail.com.

Tonight is the night that Crockett's Public House and the Starks make their debut on Diner's Drive-Ins and Dives! Tune into the Food Network at 7:00 and 10:00 Pacific Time, Season16/episode 8, Decadent Dishes, and watch us enjoy Fire Grilled Artichokes, Mom's Sloppy Joe, and Public House Meatballs with Guy Fieri!

If you'd like to read about what happened behind the scenes of the filming in Crockett's, read my blog posted on 11-3-2012.

Laura Stark will be watching the show in Crockett's located in beautiful downtown Puyallup. She can be reached at stark.laura.k@gmail.com.

Diners, Drive-Ins and Dives Cruises into Crockett's Public House

Warning: If you’re on a diet, don’t read this blog.

This story started as a pizza run to downtown Puyallup, but when John and I pulled into the pizza parking lot, every space was taken. As luck would have it, when we turned right out of the parking lot and onto East Stewart Ave. there was a parking space waiting just for us.

It was right smack in front of Crockett’s Public House, newly opened (est. Feb. 2011) in a building that was formerly an antique store, and a feed store before that. 

Inside the brick walls a metal trough (a nod to the feed store roots?) filled with domestic beers on ice sits at one end of the polished wooden bar on the pub side. 

Booths and tables line the restaurant side divided by antique stained glass windows hanging from the open ceiling. TVs are well-placed so customers can watch sports.

The grill is open, so you can see the chefs working back there while the energetic waitresses and waiters bustle to pick up their orders.

At least once a week, our family and whichever of our “kids’” friends are around, get together at Crockett’s, sometimes for dinner after work and sometimes on weekend mornings for breakfast. Since we’re regulars, we’ve gotten to know most of the waitresses, the manager Tracy, and the owner Shaun Broback.   

John and Laura Stark at Crockett's

Deciding what to order is the hardest part of eating at Crockett’s. I have never been disappointed, despite eating my way through most of their menu. Add what others at our table have munched on and devoured and we have most definitely given their chefs a workout.

As Crockett’s biggest fans, we weren’t all that surprised when we got the word that Guy Fieri was going to feature Crockett’s on his top rated Food Network show, Diners, Drive-Ins, and Dives. After all, their food, their team, and their unique pub atmosphere come together to make Crockett’s special enough to be on Triple D.  What we questioned was how Guy found out about our favorite Puyallup restaurant.

Guy Fieri from Diners, Drive-in, and Dives on the Food Network.

And yet, there were surprises to come. Shaun Broback, Crockett’s owner, asked us if we’d like to be there when Triple D was shooting the show. Of course we would! 

The film crew would be there on a Wednesday and Thursday. We were scheduled for Wednesday, the day that Guy Fieri would not be there. Maybe we’d be in some background shots. We marked the date on our calendars (thank goodness John wasn’t traveling), and agreed to keep quiet about it.

Johnny and his girlfriend Sarah K. were jealous. They were the ones who got John and I started watching Diners, Drive-Ins, and Dives. They discovered it while they were at WSU. It’s a food show that guys can really wrap their minds around—cruising around in a 396 Chevy Camaro chowing down at the best diners, drive-ins, and dives across America.

This summer when it seemed like our grill never cooled off, Johnny regularly bought Guy Fieri’s Rosemary, Herb Pepper Crusted Beef Sirloin Tri Tip to throw on the grill. For condiments, all of Guy’s barbecue sauces were lined up on our kitchen table for taste testing.

A week before the taping of the show, Shaun asked if we’d be interested in being in Crockett’s on Thursday instead, the day that Guy Fieri was there, and possibly being interviewed. After I stopped jumping up and down, and emailed back “YES,” I asked him if it would be possible for Johnny and Sarah K. to come too.  Shaun answered that they just happened to need two more people!

Then the debates started in our house, and in my own mind. What was my favorite Crockett’s food? I love their shrimp Mexican Street Tacos: a perfect blend of shrimp, pico de gallo, cabbage, cheddar cheese and chipotle mayo all wrapped up in a flour tortilla. But when we first started going to Crockett’s their Crunch burger, was at the top of my list: tender braised pork roast and beef short ribs, chipotle BBQ mayo, with crunchy potato chips on top.

Crockett's Crunch Burger

Then again, on cold, rainy NW nights, their Public House Meatballs that pack some heat, or Mom’s Sloppy Joe topped with onion rings warm me up.  
  John loves every steak from the 10 oz. sirloin to the 16 oz. Dude, along with every burger that they serve on top of a toasted bun. 

Green Chili Cheeseburger--could be the best burger ever.

He took someone there for a business lunch and when his guest from Hawaii bit into the Green Chili Cheeseburger, he proclaimed it the best burger he’d ever eaten in his life!

Johnny thinks the Fire Grilled Artichoke appetizer, the steaks, and oh yeah, the Wood Fire Grilled Mahi Mahi and traditional pub food Beer Battered Cod and Chips are all at the top of his list!

       Sarah K. started off with the Sonoma Spinach Salad as her favorite, but then she tried the Mexican Street Tacos with chicken and loves them so much, she just can’t get past them.

When our daughter Sarah is with us, she’s all for the BLT club sandwich. Nobody else has thick slab pepper bacon like Crockett’s.

Bacon, Lettuce, and Tomato Club Sandwich at Crockett's.

We were going to have to come up with some answers ahead of time so we wouldn’t look like bumbling idiots when Guy asked us what our favorites are.

         The big day arrived. Guy’s iconic red ‘67 Camaro SS was parked in the space John and I had parked in the day we discovered Crockett’s. 

           We all met on the side of Crockett’s, while the film crew set up inside. A Puyallup city policeman on a bike, and a film crew were gathered around with a group of 10-15 of us who were excited, but trying not to look star struck.

Ron, one of the show’s production crew, told us what to expect. When we got inside, we’d have to sign releases. He joked (or maybe not) that if we had any warrants out for our arrest, or were there with a “consort” we shouldn’t be seen with, we’d better bail out now. He also told us how to act, as in “Never look directly at the camera.  Just focus on Guy when he talks to you, and don’t watch the other people when they’re being interviewed, just keep eating.” He also told us to think of how we’d describe our favorite foods. Don’t just say, “It’s really good.” Think about the flavors and even the textures.

Guy would start off standing by his car and introducing Crockett’s. He’d run through his lines a few times while they taped. Turn cell phones off. No pictures. Don’t laugh or react while they’re taping.

Then Guy, with his trademark spiky bleached blond hair, walked out and greeted us. Why does it always seem weird that in real life, celebrities look just like they do on TV? He stood by the hot red convertible and said his lines while the crew tried to tape around traffic driving by. A delivery truck across the street was loudly rolling doors up and down. People driving by spotted Guy and honked. The sounds of everyday life were magnified now that we were paying attention and needed quiet.

Guy Fieri in his iconic '67 Camaro.

Guy said his spiel perfectly except for his pronunciation of Puyallup. (Like that never happens!) We laughed and then tried to stifle our giggles. He had pronounced it correctly all the times before. He said he’d better do it over again or when the show aired everybody in Puyallup would get mad at him. He nailed it on the next take.

When Guy went back into Crockett’s, Ron answered questions about the show. Here are some of the “insider” things we found out. Guy doesn’t drive the Camaro all over the country. It is taken to locations in a trailer, but once they get to a city, they do drive it around town. 

Love Guy's " FLVRTWN" vanity plate.

About the only foods that Guy doesn’t like are “foods with a job:” liver, heart, etc. 

The way that they find restaurants for the show is that people write in with suggestions, and then they follow up by reading reviews of those restaurants, including ones on Yelp! There have actually been restaurants who said they didn’t want to be on the show. Their reasons have ranged from “we don’t need any publicity,” to “we’d lose money shutting the restaurant down for part of two days for the taping.”

Guy and the crew like the Pacific Northwest because of the mountains and snow, and they appreciate that we’re environmentally saavy. Triple D is also shooting at restaurants in Tacoma and Olympia and they named them, but asked us not to tell, or follow them around.

After answering more questions, and  telling more customers that Crockett’s was closed for lunch, Ron looked us over and then pointed to John, me, Johnny, Sarah, and two young ladies in their twenties and said that we would be at Tables 1, 2, and 3. He directed us inside.

Another member of the crew divided the six of us into two groups: John, me, and Kayla at a table near the wall; Johnny, Sarah, and Lisa across the aisle at a table by the kitchen. The seats of our chairs were labeled: Guest 1, Guest 2, Guest 3, and Guy. Wow! We were going to be interviewed by Guy! We introduced ourselves to Kayla and Lisa and signed the releases while the others filed in.

The plan was that we would have three dishes on each table to fight over: Fire Grilled Artichokes, the Public House Meatballs, and Mom’s Sloppy Joe.  John took the meatballs. I grabbed the Sloppy Joe. Kayla had the artichokes.

John's Public House Meatballs.

 

Mom's Sloppy Joe.

Fire Grilled Artichokes.

Our table had a sampler holding three red wines. None of us drink wine, so we were relieved when they also brought each of us a pint of Crockett’s microbrews: a cask conditioned IPA for John, a Mac n Jack’s African Amber for me, and a Diamond Knot IPA for Kayla.

While they filmed, they wanted us to act naturally and talk softly. If we were getting too loud, they’d give us a signal to quiet down. They also said not to eat until they told us. That was hard with the food steaming right there under our noses.

One of the cameramen noticed a purse sitting on a table and didn’t want it in the camera shot. Guy picked up the purse and moved it out of camera view. “You’re getting this on tape right?” he laughed.

Then he walked over and sat next to Lisa, across from Johnny. The director announced, “OK, you can start eating.” The cameras started rolling.

I didn’t stare at Johnny’s table, but my ears sure did grow longer listening to what they were saying as I dug into the sloppy joe with a fork so that it wouldn’t get too sloppy. Guy asked how they’d found Crockett’s and Sarah answered that “Johnny’s parents had found it and taken them there.” Johnny talked about why he liked the artichokes so much and how he thought they cooked them.

And then Guy was sitting across from John. He was kidding with us like we were old friends who always got together at Crockett’s. John pointed out that there were pistachios sprinkled over the meatballs, definitely not your average meatball! Guy asked me what I liked about the sloppy joe, and played a little trick on me that I totally fell for. Kayla told him that she was a waitress at another restaurant, but liked eating at Crockett’s.

I don’t know how they’ll edit our interviews, or if they’ll even include them, but when it was over, I was relieved because I don’t think I said anything stupid, and I didn’t spill anything. John, Johnny and Sarah all sounded natural and like they were enjoying themselves, easy, because they were. Guy was as likeable sitting there with us in Crockett’s as he is on the show. He joked around and made everyone feel comfortable. We are so thrilled that we got to talk to Guy Fieri on his show, and that we got to spread the word about what a special pub we have right here in Puyallup.

Kayla, Lisa, Sarah and Johnny relax after the Triple D shoot.

The producer said that the show will air in about six months, and that Crockett’s will know before it airs. Guy also apologized in advance for the crowds that will be lining up at Crockett’s once the show airs. So, if you want to try it before it becomes famous, you better head over there soon. They’re at 118 E. Stewart Avenue in downtown Puyallup. Directions to get there and the menu are on the Crockett’s website: crockettspublichouse.com/

Laura Keolanui Stark surprised herself by blurting out a different dish than the one she’d planned on saying when Guy asked what her favorite was. She still can’t decide what her favorite Crockett’s meal is so she’ll just have to keep going back. She can be reached at stark.laura.k@gmail.com.