Our first experience at The Capital Grille was a positive one (see Northwest Notes Archives), but afraid our second one left much to be desired, not because of the food, but because of an over-zealous, overly friendly waiter named Patrick. Patrick began the evening by introducing himself and asking for our first names, then sticking out his hand and shaking both of ours. (Note to Patrick: In proper society, it’s the woman who extends her hand if she wants a man to shake it. And in any sort of polite company, a server should not offer his hand to his customers.) The strange experience continued when we ordered a bottle of Chardonnay and Patrick insisted we put it into an ice bucket. We were finally able to make him cease and desist, but the damage was done. Here’s the Grille’s Seafood Platter, which I enjoyed because of the half lobster. Oysters were a bit thin; probably shouldn’t have ordered this in June. 

The best magazine never to hit the newsstands debuted earlier this month. Pike Place Palate features stories on all things food-related at the Market. I was honored to write the introduction for the premiere issue of the magazine, in which you’ll discover shopping tips, features on farms and farming, as well as recipes from Market farmers and restaurateurs. This twice-a-year publication will be mailed to downtown Seattle residents, but those living outside the Market neighborhood can order a copy by visiting the Market Web site.

And now that summer is in full swing, why not pick up a copy of the Pike Place Market Cookbook or the Pike Place Public Market Seafood Cookbook for fresh recipe ideas from the Market’s leading farmers, fishmongers, restaurateurs, and chefs?

We were thrilled to walk by the Barnes & Noble bookstore in downtown Seattle’s Pacific Place mall over the weekend and spy Pacific Northwest Wining & Dining in the front window along with other Washington-themed tomes. 

San Juan Vineyards 2007 Afterglow is a new wine discovery that makes the perfect summer sipping wine for the patio, pool, or beach. Says owner Yvonne Swanberg, “So happy that you enjoyed the Afterglow. It is named in honor of Afterglow Beach here on San Juan Island and for the afterglow of our beautiful summer sunsets.

“It is a blend of 70% Madeleine Angevine and 30% Pinot Noir with just a splash of Merlot for color. The Pinot Noir is also from our estate vineyard. We could not put “estate grown” on the label due to the splash of Merlot.

“This is the first Pinot Noir harvested from our vineyard, harvested last year, which was a cool season.”

The only downside to this seductive summer wine? According to Yvonne, “It was only a small bottling. . .110 cases sold only in the tasting room.” So get up to the Islands and buy a case before it’s all sold out! 

The new Arctic Club Hotel at Third Avenue and Cherry Street, is a stylish paean to the good life, circa 1908. And although the Juno restaurant isn’t quite open yet, the Polar Bar makes a stylish setting for a glass of wine or a specialty cocktail. The evening we visited, a wedding reception was in full swing in the hotel, and the Polar Bar was up and running. Here’s the gorgeous Frozen Bloody Mary Prawn Cocktail with Olive and Asparagus we shared along with a glass of California sparkling wine for me a glass of California Pinot Noir for Spencer. We loved the way the sorbet-like salsa cooled the spices in the Bloody Mary mix.  

Thanks to all of you for your concern and positive thoughts during the recent water intrusion into our condo. Good news is that, as of Wednesday, all the machines were removed, cleaners came in to do a deep cleaning (you couldn’t believe the thin film of white grit that covered everything!), and we returned to sleeping in our own bed in our bedroom vs. the living-room floor. 

Next step is for a hardwood-floor expert to assess the damage and cure. We are hoping that caulking the large, dark cracks that have formed between the planks will suffice, as opposed to resanding and resurfacing, which is a lot more involved process. 

After that, the baseboards can be restored, touch-up paint applied, and we are (almost) to back where we were on the evening of July 4. 

Sooke Harbour House, which is well represented in Pacific Northwest Wining & Dining with a lovely recipe for Coriander-Crusted Albacore Tuna and several photos (including one of the back cover shots!), won the gold medal for Best Restaurant on Vancouver Island at the Vancouver Magazine Restaurant Awards in April. According to SHH proprietor, and our good buddy, Sinclair Philip, “This is the biggest restaurant event of the year in British Columbia. Sooke Harbour House has won this award every year since Vancouver Magazine began their awards program.”

In related news, in January 2008, Travel & Leisure named SHH One of Canada’s Top Five Hotels.

At the 19th Annual Vancouver Magazine Restaurant Awards held in mid April, a panel of 19 expert judges concurred to present West, Araxi, Blue Water Cafe, and CinCin with a combined total of 14 coveted industry awards before an audience of British Columbia’s leading restaurateurs, chefs, and food-service professionals.  For the fourth consecutive year, West won the Vancouver Restaurant of the Year award. Araxi won the gold award for Best Restaurant in Whistler, British Columbia, an honor bestowed by the Vancouver Playhouse International Wine Festival. Both West and Araxi have recipes in Pacific Northwest Wining & Dining. Not to be outdone, Blue Water Cafe + Raw Bar won a gold for Best Seafood from the same group, while CinCin won its gold for Best Last Course.

Also announced during the ceremony were The Vancouver Playhouse International Wine Festival Wine List Awards, with Blue Water Cafe and West taking top honors in the newly introduced Platinum category, as one of only three restaurants overall who “raised the bar a level higher”. CinCin and Araxi were among a small, distinguished group adorned with the Gold designation.

A press release announced the exciting news that Robert Clark, Executive Chef of C Restaurant, NU Restaurant & Lounge, and Raincity Grill, was honored as “Newsmaker of the Year” in mid April at a reception hosted by Pacific/Prairie Restaurant News and the Canadian Association of Foodservice Professionals. Clark is the first individual to receive this prestigious award and is recognized not only for his culinary achievements and excellence, but also his leadership and dedication to sustainability. Robert has a wonderful recipe for Wild Salmon Gravlax Salad in Pacific Northwest Wining & Dining.

Blue Cheese Mussels, one of my favorite recipes from Pacific Northwest Wining & Dining, is a mainstay on the menu at Voilà! Bistrot in Seattle’s Madison Valley neighborhood. When paired with a fruity red wine, such as a good-quality Merlot, the earthiness of the mussels and the tanginess of the blue cheese are both tamed and enhanced by the big berry flavors.