Our friends at Oregon Olive Mill at Red Ridge Farms, who were featured in our book, “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia,” have released their 2012 extra virgin olive oils in three distinct flavors.

Arbequina, Tuscan, and Koroneiki are now available for purchase at Red Ridge Farms and direct-to-consumer shipping through the Red Ridge Farms website.

The locally produced olive-oil varietals are not only popular among home cooks looking for local products to add distinct flavors to their dishes, but  among high-profile chefs including Vitaly Paley at Paley’s Place and Philippe Boulot at the Heathman Restaurant.

And, they’d be perfect to sample in Penny Durant’s recipe for Garden-Fresh Gazpacho with Garlic Croutons, which comes from “Pacific Northwest Wining & Dining.” 

“2011 was our largest milling run to date, with 6,000 liters of olive oil produced from Arbequina, Koroneiki, and Tuscan fruit. It was also our largest harvest of fruit from our estate-grown olives as well,” says owner and miller Paul Durant. “Each year produces its own unique characteristics and we are quite pleased with the results of our milling. I am striving to produce oils that are rich in flavor, with initial fruit notes followed by strong pungency and bitterness that reflects the nature of the fruit.”

According to the company’s press release:

The Oregon Olive Mill at Red Ridge Farms is the first olive processing plant in Yamhill County and largest commercial mill in the Northwest. The facility features a state-of-the-art Italian olive mill, which they use to process their olives into oil using olive varietals grown on site including Arbequina, Koroneiki, and a blend of Italian varietals known as Tuscan. The Oregon Olive Mill supplements their locally grown fruit with fruit sourced from outstanding family farmers in Northern California. The oils were tested by an independent lab and certified as meeting IOOC standards for Extra Virgin Olive Oil.

We always love going to the Northwest Foodservice Show because it’s like old-home day; we get to see people we don’t see the rest of the year, and make new friends along the way, as well.

Held in Seattle a few weeks ago, at this year’s show we ran into our old buddy Keith Johnsen, whose represents Georgian (as in the former Soviet Union) wines. We met Keith back in 2009, tasted the wines, and wrote about them for Amazon.com’s Al Dente blog. We even included a recipe for Georgian Walnut Sauce (Baje).

Now, in addition to representing Georgian wines, Keith is West Coast sales rep for FLASQ wines. These California-grown wines come in three varieties–2009 Chardonnay, 2009 Merlot, and 2009 Cuvée Blanc (an off-dry, slightly spritzy white blend that may just be the perfect hot-tub or brunch wine).

What sets these wines apart–and makes them worth crowing about–is their packaging, in stylish brushed-aluminum, bullet-shaped bottles that contain two glasses of wine (just the right amount!) with a reclosable twist top.

Other desirable features, according to the website, “They are 100% American-made and bottled in eco-friendly, easy-to-handle, easy-to-chill aluminum bottles.”

Keith reports the wines are selling very well, especially at the Seattle-Tacoma International Airport, where savvy wine lovers stock up on a bottle for in-air consumption. At $5 per bottle, FLASQ wines are higher quality and less expensive than the tronk that the airlines sell.

Keith sent good news shortly after the show–that FLASQ Wines had made the cover of Wines & Vines magazine, featured in a cover story on, Novel Materials in Packaging, along with an accompanying article.

Continued success to Keith as he promotes FLASQ Wines for the product’s second spring and summer season (and well beyond).

Foodies and wine lovers will love the latest list of activities planned in the Wenatchee Valley and the Tri-Cities now through August. Thanks to the Wenatchee Valley Visitors Bureau and The Tri-Cities Visitor and Convention Bureau for these great ideas.

Wenatchee Valley Upcoming Events:

Mother’s Day Tea at Ohme Gardens, Sunday, May 13, 2012

Bring mom to an afternoon in the garden and enjoy a tea party on her special day. Mother’s Day Tea in the garden will feature fresh baked scones, muffins, chocolate dipped strawberries and bite sized desserts by Chef Richard Kitos of The IvyWild Inn Catering. Refreshments will include coffee, tea, iced tea and strawberry lemonade. Tea time is 12 p.m.- 4 p.m. Mothers will receive a complimentary plant courtesy of Ohme Gardens and additional plants will be on display for sale. Family Photo by Michael’s Photography will be provided between 10 a.m.-3 p.m. no appointment necessary. Prices, which include tea, photos and entrance to the gardens, are as follows: $35 per couple; $40 per family of up to five. Additional family members will be charged $2 per child and $4 per adult.

Cooking Class at IvyWild Inn with Chef Richard Kitos “Homemade Pizza Night” – Tuesday May 15, 2012

Richard Kitos, co-owner of The Ivy Wild Inn will show guests how to toss up a homemade pizza. Attendees will craft a Classic Caesar salad, pizza dough, pesto-chicken-red bell pepper, beet-toasted walnuts-goat cheese, plum tomatoes-kalamata olive-feta cheese- fresh basil, prosciutto-pineapple-red onion, and Richards “it’s too easy” tiramisu. Classes take place at The Ivy Wild Inn and cost $40 per person or $105 for a series of three classes. The two-hour class starts at 5:30 p.m. Guests are invited to bring a bottle of wine to enjoy with the items created in class following the meal. To enroll call Ashley Kitos at (509) 293-5517. For more information, visit www.theivywildinn.com.

Spring Barrel Tasting, Friday, May 18 – Sunday, May 20, 2012

Join the wineries of Wenatchee Wine Country for a day of barrel tasting, food and live music.  Participating wineries, including Saint Laurent, Martin-Scott, Stemilt Creek and many others will be open from 12:00 – 5:00 p.m. Taste samples of future releases straight from the barrel and be the first to enjoy the wines of a new vintage. For more information, visit www.wenatcheewines.com.

Coca Cola Junior River Relay Race, Saturday, May 19, 2012

Athletes ages five to 16 may participate in the five-leg race solo, tandem or as part of a team. Events include running, biking, paddling, obstacle course and a team sprint to the finish line.  To sign up or for more information, visit www.r2r.org.

Wenatchee Valley Farmers Markets, begins Saturday, May 19, 2012 (offered three days a week)

Stock up on the freshest fruits and vegetables at one of three daily farmers markets throughout the valley. All fruit and vegetables sold at the farmers markets are guaranteed to have been grown in the three county areas of Grant, Chelan and Douglas. For more information, visit www.wenatcheefarmersmarket.com. Farmers Markets are offered three days a week, Wednesdays, Thursdays and Saturdays in various locations throughout the valley:

·         Begins Wednesday, June 27, 8:00 a.m. to 1:00 p.m. at Columbia St. in Wenatchee

·         Brings Thursday, July 12, 3:00 p.m. – 7:00 p.m. at Methow Park in Wenatchee

·         Begins Saturday, may 19, 8:00 a.m. – 1:00 p.m. at Columbia St. in Wenatchee

Cooking Class at IvyWild Inn with Chef Richard Kitos “Soups, Salad, Sandwich” – Tuesday May 29, 2012

Richard Kitos, co-owner of The Ivy Wild Inn will demonstrate to guests how to create the best soup, salad and sandwich participants will have ever built. Guests will prepare a creamy tomato-basil soup, spicy Thai coconut chicken soup, sautéed chicken with warm bacon vinaigrette salad, fennel and spinach salad with shrimp and balsamic vinaigrette, open faced chicken club sandwich, sugar cookie and ganache sandwich wafers. Classes take place at The Ivy Wild Inn and cost $40 per person or $105 for a series of three classes. The two-hour class starts at 5:30 p.m. Guests are invited to bring a bottle of wine to enjoy with the items created in class following the meal. To enroll call Ashley Kitos at (509) 293-5517. For more information, visit www.theivywildinn.com.

Wenatchee Sunrise Rotary Apple Century Bike Ride, Saturday, June 2, 2012

Presented by the Wenatchee Sunrise Rotary, this bike ride begins at Walla Walla Point Park, where riders have the option of a new 25-mile ride with a turnaround at Cashmere, a 50-mile ride with a turnaround at Cascade High School in Leavenworth or the 100-mile ride with turnaround at Nason Creek Campground at Lake Wenatchee.  Begin at the meeting point at Walla Walla Park located at 1351 Walla Walla Ave. Cost per person is $60 until May 28 and increases to $70 per person after this date. Online registration closes at midnight on June 2.  To register or request more information, call 509-663-5348 or visit, www.applebikeride.com.

Wenatchee Valley Street Rods-Apple Run Car Show, Friday, June 8 – Sunday, June 10, 2012

This annual event has moved to East Wenatchee, 460 9th Street, NE, and will display more than 300 pre-1975 vehicles.  A variety of makes and models will be available for viewing; everything from hot rods to classics. Great food options, craft vendors and live music will accompany the car show. For more information, call 509-884-7053 or visit www.wenatcheevalleystreetrods.com

Cooking Class at IvyWild Inn with Chef Richard Kitos “Cooking From Your Garden of the Farms Market” – Tuesday June 12, 2012

Richard Kitos, co-owner of The Ivy Wild Inn will teach guests to create a meal with produce from your backyard.  Attendees will craft an Arugula and shaved parmesan salad with sweet balsamic dressing, classic basil pesto with thin spaghetti, creamy Swiss chard and artichoke dip with whole grain crostini, beet, onion and goat cheese towers with crumbled sweet pistachios, duck eggs en cocotte with mushrooms and leek, and for dessert, melon and apple granite. Classes take place at The Ivy Wild Inn and cost $40 per person or $105 for a series of three classes. The two-hour class starts at 5:30 p.m. Guests are invited to bring a bottle of wine to enjoy with the items created in class following the meal. To enroll call Ashley Kitos at (509) 293-5517. For more information, visit www.theivywildinn.com.

Wenatchee River Bluegrass Festival, Friday, June 15 – Sunday, June 17, 2012

A weekend of bluegrass music transforms the fairgrounds at the Chelan County Expo Center in Cashmere into a world-class concert venue drawing talent from around the nation.  With overnight camping available, events will include instrument workshops, a band scramble, contra dance, slow jam, and food vendors.  Headline bands to perform include: Alecia Nugent, Ned Crisp and Bottomline, Prairie Flyer, Brokentop Band, and Bluegrass Regulators. Children under 10 are free. The address to this location is 5700 Wescott Drive. For more information, call 509-782-1230 or visit www.wenatcheeriverbluegrass.com.

Andrew York Lineman’s Rodeo, Saturday, June 16, 2012

This eighth annual competition brings together electrical linemen from around the Northwest, as they test their skills at the Andrew York Memorial Lineman Rodeo held at Walla Walla Point Park. The event is held in memory of York, a Chelan County PUD lineman who was killed by a drunk driver while on the job.  This event is dedicated to raising public education and awareness about the tragedies caused by impaired drivers.  Contests will be provided for both team and apprentice linemen as well as several other activities to involve the whole family. The welcoming ceremony will start at 8:00 a.m. with the competition beginning at 8:30 a.m. For more information call, 509-663-8121 or visit, www.ayrodeo.com.

Golfing in the Gardens at Ohme Gardens, Sunday, June 17, 2012

Bring the whole family to Ohme Gardens on Father’s Day between 9:00 a.m. – 5:00 p.m. and play putt-putt golf on a nine-hole mini-golf course plus a bonus hole. Drawings will be held for spectacular golf prizes. Golf clubs and entrance to the course is complimentary with paid entrance to the gardens. Rates vary and are listed at www.ohmegardens.com.

Subaru Summer Music Series at Ohme Gardens, Thursdays, July 5 – Thursday, August 9, 2012

Ohme Gardens will feature live music Thursday nights throughout July and August from 6:30-8:30 p.m. Wine and dine with Tastebuds catering, tour the gardens, and enjoy live music! Concert prices are $10 Adults $5 youth or $40 for entire series (Concert Series Passes are non-transferable). For more information, visit www.ohmegardens.com.

• Thursdays: July 5 – July 19, 2012 & August 2 -9, 2012

• Friday: July 27, 2012

Ohme Gardens Wine & Food Gala, Saturday, July 14, 2012

It’s the Garden Party of the summer! Enjoy award-winning wines from North Central Washington’s premium estate-grown vintners, complemented by gourmet food, held at Ohme Gardens, one of the most picturesque locations in Washington. Come celebrate with music, wine and food that will be an evening to remember. Tickets will be available for sale online closer to the event at www.wenatcheewines.com

Shakespeare’s As You Like It at Ohme Gardens, Tuesday, July 24- Thursday, July 26, 2012

The Wells House Players present, As You Like It at Ohme Gardens. Guests will enjoy one of Shakespeare’s most loved comedies, which considers the age old question of whether there is more good in city life or country life, from 7 – 8:30 p.m. Ticket prices are $3 for all ages 6 and up. For more information, visit www.ohmegardens.com.

Apple Capital Duathlon and Triathlon, Saturday, August 18, 2012 and Sunday, August 19, 2012

The Wenatchee Triathlon Association features this popular Northwest event as athletes can choose between a triathlon or duathlon. Experience the beauty of the course and competitive field with sprint events on Saturday, including the Triathlon (450-yard swim, 20k bike, 5k run) or the Duathlon (5k run, 20k bike, 5k run). The grueling challenge of Olympic distances on Sunday features the Triathlon (1.5k swim, 40k bike, 10k run) or Duathlon (10k run, 40k bike, 10k run).  Racing begins at 8 a.m. each day.  The events are located at Daroga State Park, just 15 miles from Wenatchee. For more information, visit www.triwenatchee.net or call 509-293-5614.

Tri-Cities Upcoming Events:

Terra Blanca Estate Vineyard Tour & Hike, Fridays and Saturdays , Now – October 29, 2012

Start the 2012 vintage in its infancy and follow it to harvest with guided walks through Terra Blanca’s estate vineyards. The guided walk will show how grape goes from vine to bottle. Tour content changes with the seasons. Guests are encouraged to wear suitable footwear and sunscreen. Groups are limited to 16 people per tour.  Tours will be held on Fridays at 3 p.m. and on Saturdays at 12 p.m. and 3 p.m. To make reservations call 509-588-6082 or email events@terrablanca.com

Classy Chassy Car Show Saturday, May 11 and May 12, 2012

The annual classic car show will display classic cars, super modified hot rods, compact tuners, bikes and trucks in historic downtown Kennewick. Enjoy live music and a family-friendly atmosphere. For more information call 509-582-7221 or visit www.historickennewick.org

16th Annual UnTapped Blues Festival, May 11 and May 12, 2012

The 2012 UnTapped Festival will host an exciting line-up of talented local, regional, and national blues bands. Indulge in a local microbrew (or two) while taking in the sounds of top blues talent from the West Coast.  Up to 30 local and regional breweries will provide a variety of drafts. Food vendors and wineries will also be on hand. www.untappedblues.com

Revelry, May 26, 2012

Over Memorial Day Weekend, guests will join 20 notable winemakers for a beautiful evening on Red Mountain. On the terrace at Col Solare, guests will mingle with the winemakers and taste gourmet fare, all while enjoying the panoramic views of Red Mountain, the Horse Heaven Hills and Yakima Valley. Guests also have the chance to bid on exciting items offered in the silent auction. Tickets are $95 per person.www.auctionofwashingtonwines.org/events/revelry-on-red-mtn

Sacajawea Bluegrass Festival and Dutch Oven Rendezvous, June 8-10, 2012

Enjoy a weekend of Bluegrass music and Dutch oven cooking at the confluence of the Snake and Columbia rivers at Sacajawea State Park. Regional musical talent, including Prairie Flyer, and the Northern Departure, will be featured as well as an acoustic heritage band competition. A Dutch oven cook shelter located in the park will host cook-offs, demonstrations and a potluck. For camping and ticket information visitwww.sacajaweabluegrass.org

Annual Chalk Art Festival, June 9, 2012

All ages are encouraged to join the fun and help decorate the sidewalks of the Uptown Shopping Center. Registration begins at 9 a.m. and creating will continue until prizes are announced at 3 p.m. Form for registering are available in various stores throughout the Uptown Shopping Center. Children nine and younger cost $5, young adults ages 17 to nine cost $7 and anyone 18 or older must pay a $12 entry fee. Call (509)943-6542 for more information.

Hogs and Dogs, June 21, 2012

As one of Eastern Washington’s largest motorcycle events, Hogs and Dogs features approximately 4,000 motorcycles. A combo meal of a hot dog, chips and a drink will be available for $5.00, along with a beer garden, live music, and motorcycle related vendors. This event will be held at the Bombing Range Sports Complex on Bombing Range Road in West Richland beginning at 4 p.m. The event is free to the public.

18th Annual Cool Desert Nights, June 21, – June 23, 2012

This three-day classic car and street rod event takes place in Richland and is open to all vehicle makes and models. This event features car cruises, street dances, a Show ‘n Shine, games, activities, pancake breakfast, judging, awards and much more. For more information or to register your vehicle, please visit www.cooldesertnights.com

Tri-Cities 2012 Geocoin Challenge: Trekking the Trails, June 22 – 24, 2012

This event will be the third geocoin challenge for the City of Richland, but the FIRST for all three of the Tri-Cities collectively! 10 new geocaches will be placed throughout Richland, Kennewick and Pasco.  Find all 30 geocaches and receive a geocoin puzzle piece from each city. There will be a total of 900 trackable geocoins distributed on a first-come, first-serve basis.  A catered kick-off dinner will take place on Friday, June 22 at 6 p.m. at Columbia Point Marina Park with kid-friendly activities.  The event will wrap up with a WSGA sponsored Pancake Breakfast at 9 a.m. at Columbia Pont Marina Park.  Visit http://bit.ly/GXC2bW for more information.

Grand Old Fourth Celebration, July 4, 2012

A celebration of independence with plenty of entertainment for the entire family. Activities include a parade, fireworks, car shows, movies, pancake breakfast, and other fun family entertainment! All activities will take place at Gesa Stadium, 6200 Burden Blvd., Pasco, WA, 99301.

Lamb Weston Columbia Cup Hydroplane Races & HAPO Over-The-River Air Show, July 27- July 29, 2012

The Tri-City Water Follies Association is celebrating the 47th year production of the Columbia Cup. Hosting hydroplane races, an air show and many food vendors, the event is sure to be entertaining for all ages. The all day event takes place at Columbia Park in Kennewick. For more information, visit www.waterfollies.com. Ticket prices are as follows:

·         Weekender Two-Day Admission Ticket: Adult $25; Children 6 – 12, $10; Children 5 and under, Free

·         Saturday General Admission Ticket: Adult $15; Children 6-12 $5; Children 5 and under Free

·         Sunday General Admission Ticket: Adult $25; Children 6-12 $5; Children 5 and under Free

·         One Day Pit Access(does not include Park admission): Friday $10; Saturday $10; Sunday $10

·         Three Day Pit Pass (includes park admission): $45

2nd Annual Art in the Park, July 27 –July 28, 2012

Enjoy a walk through the Howard Amon Park as you take in the art, entertainment, and food. Art in the Park supports Allied Arts Association’s Gallery at the entrance to Howard Amon Park. This two-day event will feature both local and national artists. Dates and times include Friday, July 29 from 9 a.m. – 9 p.m. and Saturday, July 30, from 9 a.m. – 7 p.m.

Have you ever had one of those meals where the entrée was good, but the dessert (in this case, a cheese plate) was stellar?

We had that sort of experience last week at Prelude restaurant in Seattle’s McCaw Hall. Prelude is where opera, theater, and ballet-goers often dine pre-performance since the service is expert and fast, and the food is reliable and often-times, even surprisingly good considering the large crowds and fast turn-around.

Here is the Ahi Tuna Niçoise Salad we enjoyed, with extra flavorful elements that lifted it apart from the norm: roasted tomatoes, kalamata olives, baby potato circles, and a hearty Mustard Vinaigrette.

But as good as that salad was, the Artisan Cheese Plate (which served as “dessert” since we are still on our low-carb/high-protein diet and wanted a little bit more to eat) with house-made preserves and red grapes was even more satisfying.

After we ordered the cheese plate, our knowledgable server raved about one selection in particular–Barely Buzzed cheese–made by Beehive Cheese Co., from Utah.

According to the company’s website, “The full-bodied cheese, with a nutty flavor and smooth texture, is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company’s (the Cheesemaker’s brother) ‘Beehive Blend.’ The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavender buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks inhumidity-controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name ‘Barely Buzzed’ comes from Andrea at Deluxe Foods in California. She was the winner of the name-this-cheese contest.”

Barely Buzzed has won awards including First Place, American Cheese Society Annual Competition 2007, 2008, 2009 and 2011.

Our server told us it is available at Whole Foods Markets, and is well worth searching out.

The wine (and Ahi) paired nicely with a bottle of àMaurice 2008 Gamache Vineyard Malbec, made by our buddy Anna Schafer, the winery’s founder and winemaker.

You know Spring has sprung when it’s time for the Pike Place Market Flower Festival AND Mother’s Day (Sunday, May 13).

This year marks the fourth annual flower fest, which begins on Saturday, May 12, as the Market’s 40 flower farmers pull out all the stops, selling outside on Pike Place as well as inside the arcades.

Very simply, with the extra elbow room to bloom, the Market becomes Seattle’s largest flower marketplace.

Get bouquets of beautiful flowers in time for every special mom in your life. After all, May 13 is Mother’s Day!

Plus, watching the farmers engage in the art form that is bouquet making is fun in itself.

In addition to buying flowers, the public is invited to create free Mother’s Day cards in the Card Making Booth.

Make it a special day and shop from Market craftspeople for flower-themed handcrafted gift items, too.

Cap the day with a delicious meal from any of the Market’s restaurants. There are dozens of dining options, such as some of our favorites including Steelhead Diner, Cafe Campagne, and Place Pigalle.

Halibut with Sundried-Tomato Tapenade

Wine Varietal: Lemberger

Tapenade, a thick paste used as a condiment in the Provence region of France, is traditionally made of capers, anchovies, ripe olives, olive oil, lemon juice, and seasonings. My bright, lemony version offers a bold contrast in color, taste, and texture to mild-flavored, simply-broiled halibut. A mini-food processor helps cut down on preparation time, although the ingredients can also be minced by hand. Any leftover tapenade can be served with other finfish, vegetables, or chicken.

1 cup sundried tomatoes packed in oil, drained and coarsely chopped

1/2 cup pimento-stuffed green olives, coarsely chopped

1 teaspoon capers

1 clove garlic, halved

Zest of 1 lemon

Juice of 1 lemon, freshly squeezed

Tabasco

1 1/2 pounds halibut fillets, 1/2 to 3/4 inches thick, skin and bones removed, rinsed, drained, patted dry, and cut into four 6-ounce fillets

Salt and freshly ground black pepper

1 tablespoon olive oil

1. Preheat the broiler. Lightly oil a rimmed baking sheet or spray with nonstick cooking spray.

2. Place the sundried tomatoes, olives, capers, garlic, and lemon zest in a mini food processor and pulse until minced. Alternately, mince the ingredients by hand.

3. Place the minced vegetables and lemon juice in a small nonreactive mixing bowl and stir well. Season to taste with Tabasco. Cover and set aside at room temperature while preparing the fish.

4. Sprinkle the cod fillets lightly on both sides with salt and pepper. Place the fillets on the prepared baking sheet and brush lightly with olive oil.

5. Place the fish under the broiler 3 to 4 inches from the heat source. Broil 5 to 7 minutes, depending on the thickness of  the fillets, which should just turn opaque.

6. Divide the fish fillets among 4 dinner plates. Spoon 2 tablespoons of the tapenade beside each fillet.

We enjoyed our entire recent meal at Tango Restaurant & Lounge, so it’s really unfair to single out one dish as the Dish of the Day.

But the Gambas Picantes (Spicy Shrimp) were truly outstanding. . .my small-plate portion a steal at $7.00.

The Spicy Shrimp actually served as my entrée after our appetizers that included Piquillo Rellenos (albacore tuna-stuffed red–piquillo–peppers). The piquillo peppers are smoked over oak, which imparts a lovely mild flavor.

Sautéed Calamari with fire-roasted tomatoes, poblanos, red peppers, cilantro, and lime juice was super succulent and full of flavor from the variety of peppers.

Instead of salad (gotta get those greens among all this protein!), we opted for a small order of Tango’s toothsome Green Beans & Harissa, pan-roasted  with tomatoes, pinenuts, and harissa, a soulful Moroccan spice mix.

A bottle of Viña Ardanza Reserve Rioja–old stuff from 2001!–was well worth every penny of its $80 price tag. We liked the wine so much, we ordered a case for future drinking pleasure.

It seems almost surreal that I am writing this Ode to Chez Shea, the über-romantic and sexy restaurant in the Pike Place Market, rather than the totally glowing Resto Review entitled, Chez Shea Shines Anew, that I had originally intended.

When SeattlePI.com announced last Wednesday, April 18, that the 30-year-old stalwart in the Market was closing its doors. . .to be replaced by a coffee company, no less (just what Seattle needs is another coffee shop. . .not!), I was heartbroken.

For over the 22 years we’ve lived in Seattle, we’ve dined there many times. Original owner Sandy Shea gave me a recipe for my very first Pike Place Market Cookbook. And then-chef Peter Morrison shared his Oysters Chez Shea recipe for my original Pike Place Public Market Seafood Cookbook. We had our favorite oh-so-French female server there and have known Lotta Hashimura, the general manager, for years.

If I had been able to write my review, I would have raved about the classically prepared Escargots, pictured above. Pure garlicky, buttery bliss in a single bite.

Or the absolutely decadent Prawns Barcelona. More garlic, crispy kale, sherry, and more butter. . .but also crunchy toasted almond flakes. And such a generous serving!

A lovely bottle of Meursault (French Chardonnay) paired perfectly with both dishes and was served at exactly the right temperature (not too cold, as is often the case with white wines in restaurants).

A bite of salad to pep up the taste buds again. This one included Anjou pear, orange segments, toasted Marcona almonds, and a sprinkling of fresh goat cheese for saltiness and tang. Don’t forget the Tangerine Vinaigrette!

This Dungeness Crab Salad is one of the most simply perfect things I’ve tasted in months–the freshest crab meat interspersed with green mango, wild watercress, paper-thin radishes, citrus segments, kaffir lime leaf, and Asian herbs, including cilantro and the magic ingredient–shiso–a Japanese leaf that has minty/menthol-y/astringent flavors, and that I love. This one was lightly tossed with Honey-Lime Vinaigrette. Perfect!

Chilean Sea Bass with darling baby zucchini and just the right amount of Saffron-Tomato Sauce. . and a beguiling ring of Parsley Oil.

Spencer’s Rack of Lamb Persillade aligned with military precision and sauced in a Rosemary Jus. . .

RIP and thanks for the memories, Chez Shea.

It was both a happy moment and a sad moment, the best of times and worst of times, when Spencer came back from his morning coffee and workout session in the Pike Place Market a few weeks ago and showed me the photo above on his cellphone.

As he’d been wandering the Market’s nooks and crannies, he discovered my “Pike Place Market Cookbook” on the shelves at Metsker Maps along First Avenue.

Sad because the book was recently declared out of print; I bought 30 of the last 60 copies available; a new book entitled “Pike Place Market Recipes” will be published by Sasquatch Books next month. . .and I am not the author!

But out with the old and in with the (very) new as my “Pike Place Public Market Seafood Cookbook,” which was published in 2005 by Ten Speed Press in a hardcover gift edition that remains in print, has just been released in an e-edition!

The electronic version of the seafood book, complete with gorgeous four-color photos, Fun Facts, and a How to Buy Seafood section (all part of the hardcover original), can be viewed on a Kindle.

IPhone and iPad users (such as myself) don’t despair! Simply download the free Kindle Reading App and you’ll soon be on your merry way.

One of our favorite new restaurants about town–RN74–has announced the dates for its Spring winemaker dinners.

The popular (often sold-out) dinners begin on April 24 with Piedmontese vintner La Spinetta attended by none other than owner Giorgio Rivetti.

And more good news. This season’s wine events are highlighted by a new feature, Saturday with the Somms (as in sommeliers), kicking off on April 21.

This informative and fun series features guided and focused regional tastings lead by RN74 Seattle wine team Jeff Lindsay-Thorsen, Chris Tanghe, and Luke Wohlers.

Offered on three Saturdays (one in April, May, and June), these two-hour oenophilic excursions from 2 p.m. to 4 p.m. take attendees on a tour of the wines of Burgundy and Champagne, paired with light, traditional appetizers along the lines of cheese and charcuterie. Saturdays with the Somms are $45 per class or $105 for all three.

RN74 is named after Route National 74, the major thoroughfare passing through the heart of France’s Burgundy region. With cellar access to more than 10,000 bottles, the restaurant’s wine list features international selections from Burgundy and throughout Europe to regional finds from the Pacific Northwest.

The wine bar and restaurant showcases roughly 80 wines on wall-mounted menu boards–the “Market Board” and the “Last Bottle Board”–which highlight special, limited wine offerings that change with each last bottle sold via Italian-made train station boards with plaques that flip over when a bottle is no longer available.

Here’s the complete list of upcoming RN74 Seattle Behind the Bottle Dinners: 

APRIL 24

La Spinetta with Owner Giorgio Rivetti – 7 PM at the Chef’s Table

MAY 3

Pierre De Benoist From A. Et P. Villaine &  Anne Charlotte Genet

From Domaine Charles Joguet – 7 PM at the Chef’s Table

JUNE 19

Nicholas Potel and the Wines of Domaine De Bellenen – 7 PM at the Chef’s Table

JULY WILL BE A MONTH TO CELEBRATE RIESLING

DINNER DATES AND VINTNERS TO BE ANNOUNCED

Here are upcoming Saturday with the Somms dates and details:

April 21 – COTE DE NUITS

Its Grand Cru Vineyards date to the 1100’s, its wines are the pinnacle expression of pinot noir. Stylistically the wines span the grapes tremendous range from the delicate Chambolle-Musigny, the sturdy wines of Gevrey-Chambertin, the rustic Nuit Saint Georges, and the power and grace of Vosne-Romanee. Immerse yourself in the extraordinary wines of the Cote de Nuits with Sommelier Chris Tanghe.

May 19 – COTE DE BEAUNE

Puligny-Montrachet is the greatest white wine-producing commune in the world. The wines of Pommard are earthy and minerally, Beaune shows pinot noirs purity and expresses the grapes’ elegance even in its youth, Volnay is the most charming and delightful commune in the Cote d’Or. The wines of Corton are explosive and bold. Smell, sip and swirl the intricate expressions of chardonnay and pinot noir from their homeland with Lead Sommelier Jeff Lindsay-Thorsen.

June 23 – CHAMPAGNE AND CHABLIS

Literally translated as ‘open landscape’, Champagne is not just any sparkling wine. It is a wine produced from three specific grape varieties: chardonnay, pinot noir, and pinot meunier using the ‘Champagne method’ from the province of the same name. Although sparkling wine is produced all over the world, it can only be called ‘Champagne’ in this heavily regulated wine district.  Explore Champagne and the wines of Chablis through the eyes of Sommelier Luke Wohlers.

Photo Courtesy of RN74