On Friday, November 7,  KuKuRuZa Gourmet Popcorn, Seattle’s first and only gourmet popcorn shop, opened for business in the historic Kress Building at 215 Pike Street in downtown Seattle. Owned and operated by Popcorn Chef Robert Hicks and George Marema, KuKuRuZa showcases a classic soda-shop theme, with fresh popcorn prepared in the open kitchen throughout the day, upbeat 1920s music, and old-fashioned sodas and treats.

Made in small batches with top-notch ingredients such as real creamery butter and the finest chocolate, KuKuRuZa Popcorn boasts more than 25 flavors and is available in a variety of creatively themed packaging. With flavors such as Triple Nut Caramel, Cinnamon Red Hot, and Burgundy Cheddar Cheese, there’s a flavor to savor for every popcorn lover’s palate.

You know that within Northwest Notes we’ve often waxed poetic about Chef Eric Donnelly’s creative takes on seafood at the Oceanaire Seafood Room in downtown Seattle. Here’s a photo from a sumptuous halibut-themed dinner earlier this year.

In response to a slowing economy, Chef Donnelly and company will present their second $65 five-course wine dinner on November 7.  This time, Eric’s food (from Northwest oysters with spiced apples to braised Kurabota pork shank) will be paired with selections from Erath Vineyards, one of Oregon’s pioneer wineries.  Founder Dick Erath planted his first vines in 1969 and released his first vintage in 1972.  Since then, Erath has been known for its fantastic Pinot Noir as well as for its Riesling and Dry Gewürztraminer. Sadly, Dick passed on last month far too young–at the age of 69–but his legacy will live on, and glasses will undoubtedly be raised, at the dinner.    

From the press release come dinner details and the full menu below. Reservations can be made by calling the restaurant at (206) 267-BASS.

 What: Five-course Erath Estates wine dinner for $65 (price does not include tax or gratuity)

 Where: The Oceanaire Seafood Room, 1700 7th Ave # 100, Seattle, WA, 98101

 When: Friday, November 7 at 6:30 p.m.

 Menu:

1st course: Northwest oysters with spiced apple granite

Wine: Pinot Blanc, Erath, Willamette Valley ‘06

 2^nd course: Duck Confit salad with mizuna and huckleberry vinaigrette

Wine: Pinot Noir, Erath, Estate Selection, Dundee Hills ‘05

 3^rd course: Peppercorn-crusted Tombo Tuna crudo with cranberry gastrique

Wine: Pinot Noir, Erath, Leland Vineyard, Wilamette Valley ‘05

 4^th course: Braised Kurabota Pork shank with collard greens and Matsutake mushrooms

Wine: Pinot Noir, Erath, Hill Vineyard, Dundee Hills ‘05

 Dessert: Riesling Poached Japanese Pear and Hard Spice Ricotta

Wine: Late-harvest selection to be determined

During a recent lunch at The Pike Pub, located just half a block from the Pike Place Market (not to mention just downstairs from our condominium!) we enjoyed the Pike XXXXX Stout Brownie with Pike XXXXX Stout Cream, piping hot from the oven. Owners Rose Ann and Charles Finkel may humbly bill this dessert as a “brownie,” but it’s really a darkly delicious Chocolate Decadence cake in disguise. Pour on the Pike XXXXX Stout Cream (whipped cream + Stout, I think) and savor every sinful calorie.

A couple of sunny Saturdays ago, Spencer and I took the entire day off (lately, a rarity for us) and played tourists in our own downtown Seattle. One of our favorite special treats of the day was savoring something as simple as a Top Pot Doughnut while sitting outside the stylish store in Belltown.

Here’s my sweet treat, all pretty in pink (icing) and topped with fluffy coconut. The cake part reminded me of “crullers”–handmade German-style doughnuts–we used to get from the Amish farmers of Lancaster County at our local farmers’ market in suburban Philadelphia when I was a girl.

Poof–and it was gone!

We’ve been enjoying new executive chef Craig Hetherington’s playful, yet sophisticated menu items at the newly revamped TASTE Restaurant and Lounge. Here’s his take on the classic ice cream soda, which he makes with sassafras ice cream and vanilla soda (!), and serves with a pair of warm vanilla cookies. Mmmmm. . .

And just for more fun, here’s the chef’s St. Jude Albacore Tuna, beautifully deconstructed into its three main elements. . .tuna on a bed of green-olive pesto, Israeli couscous, and baby greens. Healthful, yet hearty. 

Steven Han and executive chef and partner Billy Beach welcomed media members to the opening of their newest Japanese restaurant, Kushibar, on August 27. The new Belltown restaurant, located at 2319 Second Avenue, features grilled foods, noodle dishes, beer, sake, and cocktails. Lovers of the less-well-known cuts of meat will appreciate offerings such as beef tongue and heart, chicken cartilage and gizzards, and pigs’ feet. More conventional offerings include fried squid and tofu, edamame, yaki soba, and ramen. 

A large outdoor patio, complete with overhead heaters, promises streetside dining year-round. 

One of our favorite restaurants in Seattle, Marjorie, will offer its last two dinners at 5:30 and 8:00 on Saturday, September 6. Donna Moodie, our friend and owner of the restaurant, has been forced out of her beautiful space (former Café Septième and Lush Life) by cancellation of her lease, and is in search of a new venue. She will most likely relocate on Capitol Hill. 

Here’s the lovely Market Select Fish I enjoyed just a couple of weeks before the scheduled closing–Albacore Tuna with Soba Noodles, Snap Peas, and Avocado Cream. Spencer devoured his Grilled Kurobuta Pork Chop with Bacon Corn Cake (yum!), Braised Chard, and Roasted Tomatillo Salsa. 

A bottle of Dobbes Estate 2006 Assemblage Pinot Noir paired well with both our selections. 

Fare thee well, Donna, and hope to see you back in business soon! 

We were honored to be included among the guests to celebrate icon Grill’s 10th anniversary along with founding chef Nick Musser, local media, family, friends, and present and past crew members. The appetizer spread included some of Chef Nick’s all-time best bites, including mini crabcakes, meatballs with Northwest cherry sauce, and spicy barbecued shrimp.

A marzipan birthday cake and a stack of chocolate cupcakes brought the celebration to an appropriately festive, and sweet ending. The consummate host, Chef Nick sent his guests home with a package of Barilla pasta and his recipe for the Ultimate Mac & Cheese. 

icon Grill is known for its pretty pink interior, afloat in lacy glass art and tchtchkes, as well as the witty sayings on its ever-changing marquee. Most popular posting occurred after the 1999 Seattle World Trade Organization (WTO) summit.

“Thanks, WTO. It’s been a riot.” appeared in newspapers as far away as Pakistan. 

TASTE Restaurant at the Seattle Art Museum recently underwent a remodel that will entice even more people to enter its doors. The once cool, MOMA-like setting has been warmed thanks to plush coffee-colored banquettes; new lighting fixtures and ivory-colored lighting strips; glass panels erected in front of the cook’s line; and a new accent color for the Glassy Baby votives (still TBD, according to general manager and fellow Seattle Dame Danielle Custer).

Here’s the classy “Tuna Melt” we enjoyed at one of Chef Craig Heatherington’s Sunday Suppers. Check out the Lummi Island Wild Salmon Sunday Supper on August 3, which promises to be a good one.