Northwest & Pacific Notes – July 2018

Throughout several decades, Theodora Argue has reported from the Northwest and Pacific no matter where in the world she has been. This month, Theodora is taking a brief hiatus from writing this column. Her husband Clifford Argue is covering Northwest and Pacific news in her absence.

By Clifford T. Argue

Christina Bournelis Blankenstein

Katherine Karafotias

PORTLAND SCHOOL UPDATES – A new Principal has been named for Agia Sophia Academy (ASA), Oregon’s only Pan-Orthodox Christian School, located in the facilities of St. John the Baptist Greek Orthodox Church in Beaverton, OR. ASA Development Director Christina Bournelis Blankenstein will succeed current Principal Ranae Rice who is stepping down after several years to focus on her family which includes a new baby girl. In the Spring Newsletter, Mrs. Rice notes, “With Mrs. Blankenstein’s background as a parent, teacher, and Development Director – not to mention her education, vibrant spirit, and love for the Faith – I know she will continue to bless the school in this new position of leadership.” Katherine Karafotias is the new Development Director. An increase in the number of Divine Liturgies offered will enable students to learn more about saints and feast days, commune together as a school body, and have time for personal prayer. In addition, a monthly “Parents in Prayer” service offers the opportunity to read together the “Akathist to the Mother of God, Nurturer of Children.” For the second year, E John and Cleo Rumpakis have underwritten the Greek Language program at the school, thus ensuring that instruction is available for all students. For more information on the school go to Also, save the date for the 23rd Annual Greek Open Golf Tournament September 18 with proceeds supporting ASA. See

Brian and Mark Canlis

FOUR GENERATIONS – In Seattle, WA, Canlis restaurant on a hill just North of downtown is a highly regarded landmark fine dining establishment which began operations in 1950. It is currently being run by two brothers who are the fourth generation of their family in the food service business—Mark and Brian Canlis, CEO and President respectively. The brothers, both graduates of Cornell University’s renowned Hotel School are featured in the May-June issue of Cornell Alumni Magazine. At the start of the 20th Century, the brothers’ great-grandfather Nicholas Kanlis left his home island of Lesvos in search of opportunity. He wound up in Cairo, working in a luxury hotel where luck would have it that former U.S. President Teddy Roosevelt stayed to prepare for an extended African Safari. Roosevelt was impressed by the young Nicholas and hired him to be a cook and steward on the expedition. After the 1909-10 year-long adventure, Nicholas made his way to the U.S., married, and settled in Stockton, CA, where he opened a restaurant. Nicholas’ eldest son Peter grew up in the business, but moved to Honolulu, at first working as a shoe salesman. With the start of World War II, Peter was quickly back in food service as a USO chef and manager for preparing meals for thousands of military personnel stationed in or transiting Hawaii. Soon after the war was over, Peter opened the Charcoal Broiler in Waikiki, and then moved to Seattle where in 1950 he built the current Canlis, whose then modern architecture remains timely to this day. The restaurant was a big hit, with innovative features such as an open kitchen, and over the next fifteen years Canlis opened additional restaurants under the same name in Honolulu, Portland, and San Francisco. Today, only the Seattle location remains, consistently winning rave reviews and top awards, locally, nationally, and internationally. Peter died in 1977, and his son Chris gave up a banking career in California to return to Seattle to take over the business with his wife Alice.  After nearly three decades, the couple turned over the reins to their sons Mark and Brian. The brothers, both of whom had served in the U.S. Air Force, carry on the traditions of the previous generations by providing excellent food and impeccable service to their clientele, in a classic building with breathtaking views of Seattle. Visit



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