Feeling a little parched after the long, hot summer?

Then how about popping open a can of DRY Soda?

The company, which I have written about for The Seattle Times Pacific Northwest magazine, is excited to announce its biggest product line extension to date with the launch of new packaging and flavors.

In July, DRY began offering a new 12-ounce, slim aluminum can and introduced two new flavors this summer: Apple DRY and Ginger DRY. As consumers continue to demand real ingredients in their beverages and seek out all-natural and lower sugar soda options, DRY Soda is making its unique sodas more accessible to customers.

DRY Soda’s launch of slim cans (which will be sold individually at retailers for $1.29) and introduction of new flavors means that DRY customers can enjoy DRY in more places–on the go, poolside, cocktails, lunches, and entertaining at home. In addition to new Apple and Ginger, DRY will also offer three current flavors in cans: Vanilla Bean, Blood Orange, and Cucumber DRY.

Seven DRY flavors are available in 12-ounce glass bottles: Vanilla Bean, Wild Lime, Lavender, Blood Orange, Cucumber, Rhubarb, and Juniper Berry.

In 2005, well before low sugar products were part of the national conversation, DRY Soda CEO and Founder Sharelle Klaus saw the need for a less sweet, all-natural soda and created the first soda line with significantly less sugar and made with just four ingredients. DRY, the “better-for-you soda”, contains one-quarter to one-third the sugar and calories of traditional sodas, and contais only 45 to 70 calories per 12-ounce bottle or can.

“I am so excited for the launch of the cans and new flavors and the opportunity for DRY to be more accessible to people looking for a better soda,” said DRY Soda CEO Sharelle Klaus. “We continue to see consumers and policymakers getting more involved and educated about what ingredients are in food and beverage products. I developed DRY because I believe in offering a better soda option to consumers and am thrilled that DRY has been available for the growing group of customers seeking a low-sugar soda.”

The development of the new Apple and Ginger DRY flavors was led by Chef Richard Blais, television personality, restaurateur and author, and DRY’s creative director.

DRY Soda cans will be available throughout the United States in traditional and specialty retail stores, restaurants, cafes, and online, beginning July 2013.

Port-Poached Blue-Cheese Pears

Wine Varietal: Dessert Wines (Port) 

Serves 6

This recipe comes from winemaker Mike Wallace, who’s been at Hinzerling Winery—the oldest family-owned and -operated winery in the Yakima Valley (established in 1976)–from the onset. He’s especially well known and regarded for producing yummy Ports and Sherries with evocative names such as Three Muses Ruby Port, which is used in the recipe below, and Rainy Day Fine Tawny Port. Mike and wife Frankie also operate The Vintner’s Inn, Restaurant, and Wine Bar next door to the winery in Prosser. Mike suggests pairing a small glass of his Ruby Port with these jewel-colored poached pears topped with an authoritative blue-cheese cream.

4 cups water

2 tablespoons freshly squeezed lemon juice

6 ripe, firm pears, such as D’Anjou

2 1/2 cups Hinzerling Three Muses Ruby Port or other good-quality Ruby Port

One 3-inch cinnamon stick

1/4 teaspoon whole black peppercorns

About 1/2 cup (about 2 ounces) blue-veined cheese, such as Oregon Blue, Gorgonzola, Stilton, or Roquefort, crumbled

1/2 cup light cream cheese (Neufchâtel), at room temperature

1. In a large mixing bowl, combine the water and lemon juice. Peel the pears and remove the core from the bottom ends (a melon baller works well for this); leave the stems intact. Gently place the pears in the acidulated water. Combine the Port, cinnamon stick, and peppercorns in a Dutch oven or stockpot large enough to hold the pears without crowding, and bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Gently add the pears and acidulated water, bring back to a simmer, and cover the pot, leaving the cover slightly askew so the steam can escape. Cook the pears, turning the fruit occasionally, until tender, about 15 to 20 minutes. (To test for doneness, insert a small, sharp knife into the center of one of the pears.)

2. Carefully remove the pears with a slotted spoon and transfer to a shallow baking dish. Bring the cooking liquid to a boil, and cook until reduced to about 3/4 cup, 25 to 30 minutes. Watch the pot carefully during the final minutes of cooking. Place a fine-meshed sieve over a bowl, strain the poaching liquid, and reserve. Discard the solids.

3. Pour the poaching liquid over the pears, cover, and refrigerate for 8 hours, turning the fruit once or twice as it chills.

4. Ten minutes before serving, in a food processor, pulse the blue and cream cheeses until smooth and creamy, scraping down the sides of the bowl as needed. Spoon the creamed cheese into a pastry bag with a small decorative tip. Divide the sauce (the poaching liquid) among six dessert plates. Cut the pears lengthwise into three or four wedges and arrange on top of the sauce. Pipe the cheese in a decorative pattern onto the pears.

Cook’s Hint: If you don’t own a pastry bag, substitute a quart-sized resealable plastic bag. Simply spoon the creamed cheese into one corner of the bag, press out the air, cut a small hole in the tip of the bag, and gently squeeze the cheese in a decorative pattern on top of the poached pears.

hinzerling.com

A recent press release brought news that the Yakima Valley Visitors & Convention Bureau has launched the Spirits and Hops Trail website to help tourists easily navigate the growing number of local craft breweries, cideries, and distilleries throughout the region.

According to the release, in the last five years, the region has welcomed three breweries, three distilleries, and the largest producer of hard artisan cider in the state. The new site provides information and online mapping capabilities for these new businesses, and many more tasting destinations throughout the Yakima Valley, including restaurants that feature locally crafted adult beverages.

The Yakima Valley is the top agricultural region in Washington State. In addition to growing 40 varieties of crops, the Valley produces 78 percent of the nation’s hops. For decades, commercial and craft breweries across the country and globe have relied on the quality hops grown in the Valley for their products.

Tourism leaders believe this project will complement the thriving wine industry of the Yakima Valley, which boasts more than 120 wineries and acres of rolling vineyards.

“Our agricultural heritage is a foundation of our visitor industry,” stated John Cooper, president and CEO of the Yakima Valley Visitors & Convention Bureau. “It’s only natural that we should celebrate our role in the beer and distillery industries.”

The website also contains a history of the hops industry, a blog with guest authors, and a calendar of events of interest to beer, cider,  and spirits enthusiasts.

On a recent visit to Charleston, South Carolina, in service to Les Dames d’Escoffier, International, we enjoyed several memorable meals when we weren’t cooped up in conference rooms during 12 hours of intense Board meetings.

Here are the gorgeous hush puppies served up at the Charleston Crab House, which has been family-owned for the past 20 years. There are two locations, with the one we tried conveniently located right across the street from the venerable Charleston City Market.

This sign at Charleston Crab House says it all!

We wanted to try one of the local delicacies, Garlic Crab, although our server warned us there wasn’t much meat inside.

Should have listened to her, for the shells were almost as hard as those on a stone crab, with very little meat exhumed for a lot of effort. Glad we just got a single order since we didn’t even finish that!

MUCH better was this sampler plate of a crab cake (made of blue crab and SPICY–not at all similar to Northwest crab cakes, but equally good), fried shrimp (a rare treat for us–we chowed down on them), and King crab claws (not nearly as satisfying as Dungeness).

Waffle fries and coleslaw served as hearty sides!

We walked the entire Market area after lunch to work off a few of those Southern-fried calories. Guess the bacon craze is ubiquitous throughout the United States. Not so sure about Buffalo Wing Soda, however. 🙂

When we visited in mid-July, it was one of the hottest weekends on record on the East Coast. Here are some smart local kids cooling off in a fountain near the sprawling Waterfront Park.

For Spencer’s and my big night out alone (before the meetings started) we chose Husk, the newest offering from James Beard Award-winning Chef Sean Brock of McCrady’s and the Neighborhood Dining Group. Here’s the refreshing Pickled Shrimp with Arugula and Cantaloupe, Shaved Fennel, HUSK Ricotta, and Watermelon Vinaigrette that I enjoyed.

And Spencer’s Chilled Sweet Corn Soup with Virginia Blue Crab, Salad of Summer Courgettes, Fire-Roasted Fennel and Corn, and Crème Fraîche–talk about LOTS of cream.

This is the lovely NC Flounder with VA Blue Crab, Chanterelles and Wood-Fired Peaches, Fennel, and House-Made Vinegar.

And what would a summertime visit to the South be without a bite or three of Fresh Peach Cobbler with White Chocolate Ice Cream and Bourbon Butterscotch?!?!

Here’s a photo of the dessert card for a little more vicarious pleasure.

A University of Maryland news release really caught my eye with the title, “Climate Changes Will Produce Wine Winners and Losers.”

It went on to say that, in the not too distant future, your favorite French wine may not come from its namesake region or even from France!

Apparently, climate change is altering growing conditions in wine-producing regions and in the coming decades will change the wines produced there, in some cases shifting to new areas the growth of grape varieties long associated with regions further south, says leading climate scientist and wine expert Antonio Busalacchi of the University of Maryland.

“Climate change will produce winners and losers among wine-growing regions, and for every region it will result in changes to the alcohol, acid, sugar, tannins, and color in wine,” says Busalacchi, who directs the UMD Earth System Science Interdisciplinary Center and chairs the World Climate Research Programme’s Joint Scientific Committee and the National Academy of Sciences/National Research Council Board on Atmospheric Sciences and Climate.

Busalacchi, and research assistant Eric Hackert have analyzed climate-change impacts on 24 of the world’s major wine-producing regions, providing snapshots of what conditions will be like at the middle and end of this century. Busalacchi notes that several Champagne houses already are looking at land in Sussex and Kent in southern England as potential sites for new vineyards because as climate warms the region is becoming more hospitable to quality grape growing. The soil type in the region, as seen in the white cliffs of Dover, is similar to the chalky substrate of Champagne, and the cost of land is 30 times less than in France.

“Vineyards in higher latitudes, at higher altitudesm or surrounded by ocean will benefit from climate change, with more consistent growing seasons and a greater number of favorable growing days,” he says. “These include the Rhine in Germany, U.S. states Oregon and Washington, the Mendoza Province of Argentina, and New Zealand.” says Busalacchi, who comes from a family of restaurateurs, is an advanced sommelier, and operates a wine-and-vineyard consulting firm.

On the other hand, Bordeaux and some other regions will suffer compressed growing seasons that yield unbalanced, low-acid wines that lack complexity. South Africa and South Australia likely will see declines in wine production due to severe droughts, according to Busalacchi. More generally, extreme events such as heat waves that shut down photosynthesis and hail storms that can ruin a chateau’s annual production in a matter of minutes will become more commonplace.

In both warm and cooler regions, one result will be the same; wines will lose their traditional character.

“Taken to an extreme, a wine from the Left Bank of Bordeaux may move away from the classic aromas of cedar cigar box, black currants and green pepper and more toward the full, rich, spicy-peppery profile of a Chateauneuf-du-Pape from the Southern Rhone,” says Busalacchi. “Given that most grapevines produce fruit for 25 to 50 years, grape growers and wine makers must consider the long term when determining what to plant, where to plant, and how to manage their vineyards.”

Planning a trip to British Columbia this summer? Need an excuse to plan a trip to our neighbor to the north?

Then how about making plans to attend the first-ever Campbell Valley Wine Festival, which highlights the best of the Fraser Valley wineries located amongst the rolling hills of South Langley’s Campbell Valley.

Saturday, August 10, is the day to explore! Visit Backyard Vineyards, Domaine de Chaberton Estate Winery, Township 7 Vineyards, and Winery and Vista D’Oro Farms and Winery. From 12 p.m. to 5 p.m., each winery will offer wine samples, snacks, live entertainment, and the chance to win a case of wine.

About the featured wineries: 

BACKYARD VINEYARDS

Backyard Vineyards is your choice for local wines. With grapes harvested in both the Fraser and the Okanagan Valleys, Backyard offers the very best of BC VQA wines. Sparkling wines to brighten up even the grayest of days, varietal wines from cheeky to sexy and a Nosey Neighbour peeking over the fence, there is something for every day and price range at Backyard Vineyards. Located at 3033 232nd Street, Langley, BC T. 604-539-9463

DOMAINE DE CHABERTON ESTATE WINERY

A quick tasting or an afternoon filled with fabulous food, wine tasting, and a tour of the vineyards. Domaine de Chaberton, one of B.C.’s largest estate wineries and the Fraser Valley’s oldest winery and vineyard, cordially invites you to come and experience a tranquil atmosphere. The 55-acre property, situated off of 216th and 16th in Langley, offers daily tours and free wine tastings. Pack a lunch or picnic and join us on one of our many sunny days for a glass of wine in our licensed picnic area or dine in our Zagat Rated “Excellent” Bacchus Bistro. Located at 1064 – 216 Street, Langley, BC T. 604 530 1736

TOWNSHIP 7 VINEYARDS AND WINERY

Founded in 2001, Township 7 has two B.C. wineries, one situated in the scenic Fraser Valley and the other on the picturesque Naramata Bench in Canada’s premier wine region, the Okanagan Valley. Our Metro Vancouver winery is located in the beautiful south Langley countryside in a quaint building reminiscent of the many riding stables in the neighbourhood. Named after this historic community of south Langley, its original name in the late 1800s was “Township 7”- the cottage on our property is an original building from the 1930s. Located at 21152 16th Ave. (at 212th St.),
Langley, BC T. 604-532-1766

VISTA D’ORO FARMS & WINERY

Dedicated to providing an ultimate agritourism experience, Vista D’oro Farms & Winery’s orchard and vineyard provide an assorted bounty, all of which can be found in the Farmgate Shop & Tasting Room in some form – whether it’s our flagship D’oro – fortified walnut Wine, our Orchard Pear & Pinot Noir Preserve, or simple pickled cherries on our charcuterie boards. Full picnic provisions are available to enjoy on our deck or under the walnut tree. Located at 346-208th Street, Langley, BC T. 604-514-3539

And as your reward for reading his far, here’s an added bonus!

I featured Domaine de Chaberton in my seventh book, “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia“. Here’s the winery’s recipe for Boeuf Bourguignon.

In May, we enjoyed 18 days out of the office taking a Lisbon to London cruise aboard the Seabourn Sojourn. Here are a few of my favorite dishes we discovered along the way, beginning with this Shrimp Cocktail from the Sojourn’s Restaurant 1 (main) dining room. Gorgeous presentation on Rosenthal china.

Also aboard the Sojourn, Soft-shelled Crab, better than my mother used to make (sorry, Mom!).

A vegetarian entrée aboard the Sojourn–Tofu with Chow Mein–light and full of interesting Asian spices.

During our first port call, in Gijon, Spain, we tried the traditional Asturian bean and meat stew offered to us for lunch at a traditional Sidre (hard- cider) factory.

Fresh oysters at Le Noailles, a restaurant we chose for our one dinner in Bordeaux (a beautiful city where we enjoyed an overnight port call).

Sole Meuniére at Le Noailles, our dinner restaurant in Bordeaux. One of the best (if not THE BEST) version of this dish we’ve ever had.

The giant “artichoke salad” I ordered at Le Noailles in Bordeaux. Big as your head! Served with traditional aïoli sauce.

Back aboard the Sojourn, I dove into this beautiful Bouillabaisse, made from the local fish we bought during our Market Tour with Seabourn chef Martin.

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A gorgeous three-minute egg I enjoyed aboard the Sojourn during a sunny morning in Bordeaux. Look at that gorgeous saffron-colored yolk!

My fruit salad made a colorful photographic study when taken with my favorite Hipstamatic iPhone4 app.

Giant meringues in a bakery window in St. Malo, France–the “Buccaneer City!”

Gorgeous seafood displays at a restaurant in St. Malo.

Grilled lobster and boiled potatoes (local specialties) in Guernsey, England.

Macaron “ice-cream sandwiches” in Rouen, France.

Frites with mayonnaise, our well-deserved lunch after a busy day of sightseeing in Bruges, Belgium.

Back on shore during our three days in London post-cruise, we enjoyed steamed mussels at Wright Brothers, a well-known seafood restaurant in London.

The beautiful Spinach Soufflé I enjoyed during our last dinner of the 18-day trip. . .at Langan’s Brasserie, partly owned by actor Michael Caine, in the Mayfair section of London.

A.J. Rathbun, our good buddy and prolific author, whom we’ve written about not one time, but twice for The Seattle Times Pacific Northwest magazine, has done it again.

But this time instead of another book (among which he has written “Ginger Bliss and the Violet Fizz,” the award-winning “Good Spirits,” and a host of others), this time A.J. has come up with his own app: Drink Seattle: A Spirited Journey Through Seattle Bars and Cocktails with A.J. Rathbun.

The Drink Seattle app costs just $1.99 in the iPhone App Store, with an Android version coming soon.

In the app, A.J. Rathbun, awarding-winning author of a host of cocktail and home-entertaining books, recommends over 50 of the best bars, cocktails, distilleries, and cocktail supply shops in and around Seattle.

And whether you’re visiting Seattle or already live here, if you like a good drink, you need this app. With the ever-jovial and witty A.J. as your guide, you won’t miss a lounge, bar, distillery, or dive that’s worth sitting down and sipping within.

This bubbly whirl gives you a great drink in nearly every neighborhood, specific cocktail picks for each place and a host of insights on individual bar personalities.

Each recommended establishment features a detailed review, notes on what to order, and great photos and tips for having the best experience you can.

As you’d expect, the app has a lot of bells and whistles–GPS, one-touch dialing, and turn-by-turn directions – and vital info like business hours, websites, etc. And, awesomely, the app is updated frequently so you stay abreast of all the latest changes in the Seattle cocktail scene.

A.J. knows from whence he writes, since he pens the monthly Bar Hop column for Seattle Magazine and a weekly blog for them on spirits, cocktails, and bars, as well as authoring his own tipsy blog Spiked Punch. He’s a frequent guest on the Everyday Food program (Martha Stewart Living/Sirius satellite radio), and a contributor to culinary and entertainment magazines such as Every Day with Rachael Ray, The Food Network Magazine, Real Simple, Wine Enthusiast, and many others.

For even more from A.J., you can follow him on Twitter.

Lane Hoss, vice president of marketing for Anthony’s Restaurants, judges the West Coast’s best oyster wines

Winners of the 19th annual Pacific Coast Oyster Wine Competition were announced late last month by Taylor Shellfish Farms. As always, the competition was stiff, as leading food professionals in Seattle, Los Angeles, and San Francisco, searched for the ultimate “bliss factor” between wine and oyster.

I’ve been honored to judge the competition twice, and write articles for The Seattle Times Pacific Northwest magazine, Wine Press Northwest magazine, and Northwest Notes.

Heartiest congratulations to this year’s “Oyster Award” winners, which include:

**Cedergreen Cellars 2011 Sauvignon Blanc (WA)

**Chateau Ste. Michele 2012 Sauvignon Blanc (WA)

**Dry Creek Vineyards 2012 Dry Chenin Blanc (CA)

**Geyser Peak Winery 2012 Sauvignon Blanc (CA)

**Kunde Family Estates 2012 Sauvingnon Blanc (CA)

Long Meadow Ranch Winery 2012 Sauvignon Blanc (CA)

*Three Pears 2012 Pinot Grigio (CA)

Trefethen Family Vineyards 2012 Dry Riesling (CA)

Vinoce Vineyards 2012 Sauvignon Blanc (CA)

*Willamette Valley Vineyards 2011 Sauvignon Blanc (OR)

*Prior Oyster Award

**Multiple Prior Oyster Awards

The wineries listed above are 10 Equal Winners of the “Oyster Award” and are listed alphabetically.

Hungry foodies will want to plan trips to Victoria, British Columbia, in May and July to coincide with two upcoming food festivals: the inaugural Victoria Spot Prawn Festival and Taste: Victoria’s Festival of Food & Wine.

According to a recent press release, the Victoria Spot Prawn Festival runs from May 25 to 26, 2013, and kicks off with a long-table dinner and film presented by the Island Chefs Collaborative. Tickets are $150 CDN and limited to 250 people.

On May 26, from 11 a.m. to 5 p.m., visitors are invited to take in crafts, music, guest speakers, and chef demos by local favorites such as Spinnakers Gastro Brewpub and Vancouver Island Salt Company. Fresh seafood will be available on site along with plenty of other food vendors.

This family-friendly party by the sea is free to attend and not-to-be-missed!

From July 25 to July 28, 2013, experience Victoria’s fifth-annual festival of food and wine with Taste held at the Crystal Garden. Showcasing more than 100 British Columbia wines, guests will experience local fare prepared by top Vancouver Island chefs from some of the city’s finest restaurants such as The Marina Restaurant and AURA Waterfront Restaurant + Patio at the Inn at Laurel Point.

Tickets for the main event are $79 CDN, with more intimate events with themes such as Swine on the Vine and Sips &  Seafood filling the remainder of the festival schedule.

For more information, visit Facebook.com/IslandChefs.

Twitter Handles: @IslandChefs and @TravelWithTaste