A January snow in the Pike Place Market

The good folks at the Pike Place Market sent out word of a new scavenger hunt that starts January 30, with other hunts continuing through June. According to the press release:

“Around the Market in 80 Minutes” takes game players around the Market in a timed and scored contest for prizes. Team up or go solo in the newest game in town, which takes place one Sunday each month through June from  11 a.m. to 4 p.m.

Players will search high and low for 10 Market destinations based on clues in the “Passport” they receive at the beginning of the game. Passports are free, available on each game day starting at 11 a.m. at the check-in tent near Rachel, the bronze piggybank.

Each player needs to go to at least five of the destinations to qualify. When players arrive at each correct destination, a “Customs Agent” will stamp their “Passport” and give them a randomly chosen sticker that goes on the “Passport.” The stickers play a role in helping participants get the lowest score possible.

That’s right—the person with the lowest score wins a prize!

Each participant turns in his or her “Passport” upon completion. Any tie is broken by the fastest completed “Passport.”

The dates for the other “Around the Market in 80 Minutes” are as follows:

February 27

March 27

April 17

May 29

June 26 – the Championship, with previous winners invited to vie for the Grand Prize.

“With all the renovation work happening this winter and spring, we wanted to have fun in spite of the dust,” said James Haydu, Director of Marketing and Programs for the Pike Place Market PDA. “The Market is open during all construction work happening during the renovation. That’s why every participant gets a yellow construction hat when they start the game, while supplies last.”

Right before we left on our nine-day odyssey through Carmel and San Francisco, I made a pilgrimage to Pacific Place shopping center in downtown Seattle–specifically the Williams Sonoma store there–to look at some interesting items I’d marked in the venerable company’s December (holiday) catalog.

Now Spencer and I have a weakness for fried-egg sandwiches. And so here are the Heart-Shaped Egg Fry Rings (nonstick, no less!) that I just couldn’t resist. Of course, being married (for 29 years!) to a great guy like Spencer, I love anything romantic, especially when it perks up breakfast.

Here’s what the eggs looked like once I’d lightly buttered the inside of the rings and broken the eggs into them. (Love the little wood-tipped handles that stay cool for easy handling!)

And here’s what the heart-shaped eggs looked like once released from their holders. A little rough around the edges–I’ll use this as an excuse to use more butter next time.

Since I didn’t have any English muffins on hand, I placed the eggs atop leftover latkes, topped them with chunks of Pure Food Fish’s  smoked salmon (best in the Pike Place Market!), and made a “heart”-y salad of assorted bibb lettuce, carrot coins, and Thompson pears.

A bottle of Champagne, and we were good to go for Sunday brunch!

Just in time for the holidays, the good people at the Pike Place Market are offering free parking on Saturdays from December 5 until January 1,  10 a.m. until 5 p.m., except Christmas day, when the Market is closed.

Here’s how it works: On those Saturdays, park at the Public Market Parking Garage at 1531 Western Avenue. Look for the entrance next to the tattoo shop. There is also an entrance off Alaskan Way across from the Seattle Aquarium. Purchase a minimum of $35 in merchandise from any Pike Place Market merchants, farmers, or craftspeople, and ask for receipts. Bring your receipts and garage-entrance ticket to the Information Booth at First and Pike for validation and a pass for the garage. The pass is good for 10 a.m. to 5 p.m. that Saturday only, one per customer.

“We’re happy that we are able to offer this gift to local shoppers of the Pike Place Market for their holiday shopping,” said James Haydu, Director of Communications & Programs at the Pike Place Market Preservation and Development Authority (PDA), which manages most of the historic public market’s nine acres.

We stopped into chef/owner Kevin Davis’s fabulous new Blueacre Seafood last Thursday evening after I had a long but productive meeting at The Seattle Times to discuss story ideas for 2011, and since we were leaving at dawn the next day for Victoria, BC, the larder was bare, and I was too lazy to cook at home.

We’d run into Kevin on the street the weekend before and he said we had to come in to see the new transparent blue glass that he’d recently installed in front of the kitchen to keep down noise and smells that were bothering diners sitting at the tables on the other side.

He said the new glass created a sort of aquarium effect. When we saw it with our own eyes, we couldn’t agree more. It’s a neat decor element that casts a warm glow over the booths below it, plus it matches the panels that rim the lower portion of the outside walls, so seems like it has been there from the get-go.

We had a truly wonderful dining experience that evening including a helpful and knowledgeable server; an excellent bottle of wine that paired well with all our dishes (the well-aged Sonoma Cutrer 2004 The Cutrer–more French-styled and Meursault-like than your typical California oak bomb); memorable salads (including the Windsor Court, named after the New Orleans Hotel of the same name); and three remarkable dishes (Idaho Trout, Alaskan Spot Prawns, and Hot-Smoked Salmon Cheesecake).

The cheesecake is destined to become one of Blueacre’s signature dishes, designed to rival Steelhead Diner’s divine and decadent Caviar Pie. Dense and richer than Bill Gates, it is even served with the same accoutrements: egg, capers, and red onion, plus one new and wonderful addition–chive sour cream.

Ian, our server, suggested we try the Salt-Baked Alaskan Spot Prawns, a steal of a deal on the appetizer menu at just $12.95. It was so generous in size and my Organic Baby Lettuce Salad with pears, a yummy lavender-infused goat cheese, candied walnuts, and lemon vinaigrette was so satisfying and filling, I chose it as my main course. Five perfectly fresh spots were first baked in their shells over a bed of salt, then stir-fried with a sweet-salty sauce made up of soy sauce, shallot, ginger, and black pepper. Asian-fusion perfection!

Idaho Stream-Raised Rainbow Trout “Grenobloise” (Spencer’s entrée) was another generous portion, served with a piccata sauce, herb salad, and pine-nut gremolata. Spencer ate every bite and was still raving about the dish days later.

We were thrilled to see Terresa Davis (Kevin’s wife) back in the house after having given birth to twin boys just six months ago. Seems like all the Davises’ recent “births” (boys and resto) are bright and bouncing!

Many moons ago, a restaurant on First Hill in Seattle called Vito’s was known as a hang-out for people of dubious character who liked their martinis strong, their Italian food authentically prepared, and the lights turned down low.

Menu-wise, the original Vito’s was perhaps best known for its Cannelloni Bolognese. Thin sheets of pasta were stuffed with veal, beef, and vegetables, gently rolled, then baked in a rosa sauce with provolone cheese.

Management changed, and, according to our server, Vito’s became a hip-hop bar. It closed a few years ago, much the worse for all the wear and tear throughout the years.

Glad to report it reopened a few weeks ago and has successfully recaptured the coveted Rat-Pack vibe. The menu offerings and food have definitely been thoughtfully reworked, revamped, and revived thanks to Michael Bruno, former long-time chef at Tango.

Lasagne Vegetale (Vegetarian Lasagne) at VIto’s

“When I walked in here, I just felt like I knew it,” Michael told us during a recent Saturday-night dinner, undoubtedly referring to the space’s East Coast vibe. Smoky glass mirrors, real burgundy-leather-colored banquettes, sparkling lights over the dimly lit bar, and even a disco ball hanging over the grand piano make you think you’ve been swept back in time (in a good way).

I knew exactly what he meant, having grown up in suburban Philadelphia with its large Italian population settled in south Philly, not to mention Italian immigrants with businesses throughout the region. I’ll never forget Giuliani’s, a family-run Italian restaurant in Narberth, Pa. Mama Giuliana pumped out her own lasagne, pizza dough, and spaghetti and meatballs for years. My mother craved Italian food throughout her pregnancy with me and partook at Giuliani’s more than she rationally should have; both my parents only half jokingly used to say they were surprised I wasn’t born with spaghetti sauce flowing through my veins.

Spencer and I found out over credible Minestrone Soup (I would have liked more white beans and Parmesan, a lighter broth, and fewer chunky potatoes) and delectable Vegetarian Lasagne (fresh spinach pasta layered with zucchini, ricotta, béchamel, and marinara) that Michael hails from suburban Philadelphia, too! I went to Harriton High; he graduated from Norristown. Undoubtedly, our two schools competed in athletic competitions. Coincidentally, when Spencer and I got married almost 29 years ago, we got our marriage license in Norristown, the county seat.

Spencer enjoyed his Lasagne Bolognese–fresh pasta layered with ground beef, pork, ricotta, béchamel, and marinara; the wine list is thoughtful and reasonably priced; and the demographic runs from young to old. We both predicted the new Vito’s will do really well.

And we can’t wait to return to try specials of the day such as Ahi Tuna with Puttanesca Sauce, along with menu standards such as Scampi Nero d’Angelo (black tiger prawns over a spicy red sauce on black angel hair pasta) and Steak Piazzola (a 12-ounce rib-eye steak with a spicy red sauce, red wine, and fresh oregano, served with roasted garlic mashed potatoes and sautéed vegetables).

And good news–the Cannelloni Bolognese remains a stalwart on the new Vito’s menu.

A few weeks ago, right before Labor Day, I came down with what, in retrospect, I believe was an early case of the flu.

You know how having a touch of something–whether a cold, flu, grippe, or whatever you want to call it–makes you feel. Sore, draggy, headache-y, generally crappy.

And when I feel that achy-breaky feeling, the first thing I want and crave is hot soup.

The Vietnamese have a wonderful way with all things warm and broth-y. So that particular Saturday, Spencer and I headed uptown to the long-running Seattle restaurant, Bambuza Vietnamese Bistro.

This place really rocks on the weekdays, drawing nearby office workers who need their Asian dining fix. Weekends things are much more quiet; there is never a wait for a table and you get lots of attention from the cute young male server.

Vegetarian Pho courtesy of Bambuza Vietnamese Bistro

Here’s the dish that saved my soul that achy Saturday afternoon–Vegetarian Pho–and a half-eaten Chicken Salad Roll with Peanut Dipping Sauce along with a pot of steaming jasmine tea.

And here is the dish that Spencer always orders–Catfish Claypot–redolent with garlic, chiles, and just the right touch of sweetness. With an order of healthful brown rice, we were both good to go.

Just about a week ago, I enjoyed my very first oysters of the season at the new Bar Campagne in the Pike Place Market. The bar features a simple, and more lengthy menu than before, with items such as Fried Oysters with Lemon-Caper Aïoli (which I can attest to are plump, crispy, and perfectly fried), Baked Tuna and Anchovy Toast, and Bagna Cauda (fresh veggies with warm anchovy dip).

The briny beauties as crisp and clean as breathing fresh sea air

We stopped by for a nosh and a nip (or three) after a “Tea-up” (tweeting event with tea) at The Perennial Tea Room in honor of the fourth annual Northwest Tea Festival, which runs Saturday, October 2, and Sunday, October 3, in the Northwest Rooms at Seattle Center.

Julee Rosanoff (foreground), who has co-owned The Perennial Tea Room in the Pike Place Market along with business partner Sue Zuege since 1989 and is one of the founding members of the Northwest Tea Festival, talks tea while Anna Li of The Essential Baking Company looks on

It was a truly educational and fun event where we learned that all forms of tea (green, black, oolong) are produced from the same plant (Camellia sinensis). The tastes of tea range from buttery to new-mown grass to fruity to malty–even chocolate!

Two tasty tea breads from The Essential Baking Company, a locally owned artisan bakery

We also learned that The Essential Baking Company was chosen to be the festival’s official food vendor. The locally owned artisan bakery will dish up soups, salads, sandwiches, pastries, and a new product launched especially for the festival–tea cakes–in the Northwest Tea Festival’s Tea Garden Café in the Olympic Room. We were among the first people to try the organic cakes in enticing flavors of Blueberry Orange, Lemon Raspberry, and Carrot Pineapple. . .all moist, full-flavored, and not too sweet. . .just perfect for that morning, afternoon, or evening cuppa!

No to fear. Even if you can’t be among the estimated 2,000 tea aficionados to attend this year’s festival, you can try the tea cakes at The Essential Bakery Cafés in Wallingford, Madison Valley, and Georgetown beginning this weekend.

Extra-virgin martinis, a four-course menu, and a decadent dessert duo are just some of the highlights of The New American Olive Oil dinner that is coming to the Seattle Art Museum’s TASTE Restaurant on Saturday, October 2.

This very special evening commences with a reception during which guests will enjoy an olive-oil cocktail dubbed the Extra Virgin Martini. Created by TASTE mixologist Duncan Chase, it’s a clever combo of craft spirits and dehydrated olive-oil powder (to avoid oil slicks on top of the cocktail).

The dinner menu, a collaboration between Fran Gage, author of “The New American Olive Oil” (Stewart, Tabori & Chang, 2009); Danielle Custer, director of TASTE Restaurant; and TASTE executive chef Craig Hetherington, is made up of recipes from Gage’s cookbook and Hetherington’s original creations. All feature a specific type of California extra virgin olive oil.

Sponsored by Les Dames d’Escoffier, Seattle Chapter in partnership with TASTE Restaurant and San Francisco Dame Fran Gage, The New American Olive Oil dinner takes place at TASTE Restaurant at the Seattle Art Museum on Saturday, October 2, starting at 6 p.m.

On the menu? Lamb and Bulgur-Wheat Meatballs, Foraged Chanterelles with Poached Farm Egg, Fresh Ricotta Gnocchi, and Fish Stew.

And let’s not forget dessert. TASTE executive pastry chef Lucy Damkoehler plans to pair Olive-Oil Ice Cream with Grape & Rosemary Focaccia and Beecher’s Honey Blank Slate cheese. Gage’s offering? Almost Flourless Chocolate Cake.

With olive oil generously donated by the California Olive Oil Producers and wines by Seattle Dame Susan Neel (McCrea Cellars Grenache and White Grenache), the evening promises to be both lively and educational.

Cut-off date for reservations is fast approaching. . .Monday, September 27. Reservations can be made by calling TASTE at 206.903.5291 or e-mailing tasterestaurant@tastesam.com.

Schedule of events for The New American Olive Oil Workshop, Book Signing, and Dinner taking place on Saturday, October 2, 2010, includes:

3:00 p.m. to 4:30 p.m., The New American Olive Oil Workshop: Dame Fran Gage presents a workshop and olive-oil tasting of California extra-virgin olive oils at SAM’s Alvord Boardroom, $45 per person.

4:30 p.m. to 6:00 p.m., The New American Olive Oil Book Signing: Book Signing with Dame Fran Gage at TASTE. Free to attend; books for sale (for $29.95 plus tax) at TASTE.

6:00 p.m. to 8:30, The New American Olive Oil Four-Course Tasting and Dinner: The four-course California extra-virgin olive oil-themed dinner features Gage’s and Hetherington’s recipes and takes place at TASTE, $85 per person, tax and tip inclusive.

SAM is located at 1300 First Avenue, Seattle, WA 98101. The entrance for SAM is on First Avenue and Union Street; entrance for TASTE Restaurant is on First Avenue between Union and University Streets.

Partial proceeds from each ticket sold will go to Les Dames d’Escoffier, Seattle Chapter to help provide educational opportunities for women in Washington State pursuing careers in the culinary arts, beverage, and hospitality industries; support community outreach programs; and promote sustainable-agriculture projects.

About Fran Gage: Fran Gage tastes olive oil for the California Olive Oil Council, for two University of California taste panels, and judges olive-oil competitions, including the prestigious Los Angeles International Extra-Virgin Olive Oil Competition. Her latest book, The New American Olive Oil (Stewart, Tabori & Chang, 2009, $29.95) includes profiles of artisan producers and 75 recipes. www.frangage.com

About TASTE Restaurant: TASTE Restaurant nourishes its community of guests with great food made from the best local ingredients in an inviting atmosphere while minimizing the impact on our environment. To see menus and learn more about TASTE, visit the restaurant’s blog at http://tastesamblog.wordpress.com or visit www.tastesam.com.

About Les Dames d’Escoffier, Seattle Chapter: Les Dames d’Escoffier, Seattle Chapter, a 501(c)(3) not-for-profit charitable organization, is an invitational society of professional women of high achievement in the fields of food, beverages, and hospitality. Its mission is educational and philanthropic, and it provides and supports opportunities in these areas. During its 21-year history, the organization has disbursed in excess of $275,000.

Mark your calendars for September 25th and 26th, when the first annual Pike Place Market Artisan Food Festival hits the cobblestones alone Pike Place!!!

The festival celebrates local food, sustainability, and biodiversity with tastings, seminars, chef demos, live music, a busker stage, and a beer-and-wine garden.

The Artisan Food Festival replaces the long-running Pike Place Market Street Festival that was traditionally held in June, and benefits the Pike Place Market Foundation.

Here’s a list of the chef scheduled to appear on the Chef Demo Stage:

11 a.m. – Café Campagne: Daisley Gordon
12 p.m. – Steelhead Diner: Anthony Polizzi
1 p.m. – Le Pichet: Brent Harding
2 p.m. – Sur La Table: Anne Haerle
3 p.m. – Lowell’s: Mark Monroe
4 p.m. – Matt’s in the Market: Chester Abel

The 2010 Artisan Food Festival sponsors include the Pike Brewing Company, Charlie’s Produce, Caffe Vita, The American Lamb Board, Mahatma Rice, Clockwork Studios, and CWP Music Productions.

Doesn’t this dish just make you proud of the Pacific Northwest?

It’s the Whole Roasted Dungeness Crab with Rosemary Roasted Potatoes and Grilled Asparagus from Shuckers seafood restaurant. Worth every penny of its $37 price tag, it also merits a Dish of the Day award