Time Beis
Location, Location, Location: Bainbridge Island, Washington
March 1, 2005
For many, commuting entails navigating heavy traffic or enduring crowded
trains. But for residents of Bainbridge Island, Wash., the journey is
pure
respite. The 35-minute ferry ride between home and
downtown
Seattle offers views
of the city skyline,
snowcapped
mountains and
breaching orcas. “There is nothing
like it on a
hot summer day,” says
John Gunter, a
Realtor with Prudential
Northwest Real Estate, who
commutes by ferry from the island
to Seattle daily.
“When the breeze
hits your face, it breaks
the day
away—removes the hustle and
bustle of
the
city.”
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Bainbridge Island has ample supplies of
flora. Photography by Pete Saloutos (Click image to enlarge)
Erasing the threat of a clogged commute is a major reason residents choose to settle in this quaint suburb 10 miles west of Seattle. But they also come for the chance to live something of a double life, sandwiched between urbanity and wilderness. “It’s the best of both worlds,” says Gunter. When residents crave the culture and culinary experiences of a metropolis, they can hop on the ferry for the short trip downtown, while the Agate Pass Bridge serves as a gateway from the island to the peaceful open spaces and recreational activities of the Olympic Peninsula.
Having many opportunities within off-island reach is an advantage to living here, but Bainbridge’s natural beauty and small-town atmosphere offer residents a reason to stay home. JoAnn and Gerard Bentryn moved here from New Jersey 27 years ago searching for a place to grow grapes and start a winery. “It was like coming to a faraway castle,” says JoAnn. “We took the ferry from Seattle, landed on the island, and all of a sudden we were in a rural area with lots of trees.” They discovered that the island’s climate was ideal for growing northern European grape varieties, such as Pinot Noir. The 2,000 cases that Bainbridge Island Vineyards (www.bainbridgevineyards.com) churns out each harvest can be found at local wine shops and restaurants. The Bentryns’ business is part of a consortium of local artisan farmers who produce everything from goat cheese to berries to Christmas trees. Those who do not farm take advantage of the island’s 180-day growing season by participating in a local favorite pastime—gardening.
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