Although I’m not much of a baseball fan (Confession: I have never even been to Safeco Field to watch the Mariners), I am interested in what they’ll be serving up during the 2014 season.

A recent press release quelled my curiosity, and proved that Mariners fans can opt for more than just peanuts, popcorn, and Cracker Jack.

For once again Seattle’s very own Ethan Stowell (Tavolàta, How to Cook a Wolf, Anchovies & Olives, Staple & Fancy Mercantile, Ballard Pizza Company, Rione Xlll, Bar Cotto, Mkt., and Red Cow) is working with the Seattle Mariners, and Centerplate (a global leader in live-event hospitality), a successful collaboration that has won Safeco Field a reputation for serving locally inspired ,restaurant-quality food in a ballpark setting.

Wondering what’s on the menu?

Swingin’ Wings

Located in the popular area known as The ‘Pen, Swingin’ Wings offers three takes on America’s favorite finger food, smothered in sauces that get their kick from Bonache Sauce of Ballard.

—  Classic Wings–Tossed with housemade “classic” wing sauce spiced with Bonache’s Socorro hot sauce.

—  Honey Serrano Wings–Tossed with housemade honey-serrano sauce spiced with Bonache’s Hatch hot sauce.

—  Barbecue Wings–Tossed with housemade whiskey-cola barbecue sauce.

Don’t forget about our local seafood:

A wealth of fresh, local seafood is readily available at the Sound Seafood stand, located in the Third Base Terrace Club.

—  Fish & Chips–Single plank of fresh Pacific cod, hand-dredged in Manny’s Pale Ale batter, served with thick-cut sidewinder chips and housemade remoulade sauce.

—  Oysters & Chips–Taylor Shellfish freshly shucked oysters, hand-dredged in cornmeal flour, served with thick-cut sidewinder chips and housemade remoulade sauce.

—  Salmon Sandwich–Fresh local salmon served on a brioche bun with pickled red onion, arugula, and housemade remoulade.

—  Crab Roll–Local Dungeness crab served on a soft roll with shredded lettuce, tomato, and housemade remoulade.

—  Oyster Po’ Boy–Taylor Shellfish freshly shucked oysters, hand-dredged in cornmeal flour, served on a soft roll with shredded lettuce, tomato, and housemade remoulade.

—  Applewood Smoked-Salmon Chowder–House-smoked local, wild-caught salmon in a creamy chowder.

—  Clam Chowder–Housemade classic, creamy, New England-style chowder.

Pick up some scandalous snacks:

—  Dirty Tots–Crispy Northwest tater tots topped with Beecher’s Flagship Cheddar, Carlton Farms pork belly, and Bay Valley pickled peppers.

—  Fried Cheese Curds–Deep-fried Beecher’s Flagship Cheddar cheese curds (in a light cornmeal breading) drizzled with Ballard Bee Co. honey and topped with Bay Valley pickled peppers.

—  Deep-Fried Pickles–Crispy dill pickle spears dredged in a light batter.
Sound Seafood

Don’t forget the alcoholic offerings:

Cask Ale

Wash down  the new menu offerings with cask-conditioned ale from local brewers. For those who (like me) were unsure about exactly what “cask ale” is, the press release said it is “unfiltered, unpasteurized beer that completes its secondary fermentation in the container from which it’s served. Known by some as ‘real ale,’ cask ale is gaining devotees among those in-the-know in the beer community.”

Cask-conditioned ales from brewers from around the Pacific Northwest will be served in two locations on the Main Concourse: at the Power Alley bar in the Mariners Hall of Fame and museum, which features Northwest craft beers on tap; and at a station located near Section 129, just behind home plate.

Cask ale joins an already outstanding lineup of more than 50 beers available at Safeco Field, including craft beers from area breweries such as Georgetown Brewing Company and FremontBrewing of Seattle, Diamond Knot Craft Brewing of Mukilteo, Skagit River Brewery of Mt. Vernon, No-Li Brewhouse of Spokane, and GoodLife Brewing Company of Bend, Oregon, among others.

Local Spirits

Seattle’s burgeoning craft distillery community is represented at Safeco Field with a line of hand-crafted cocktails created by Rob Roy’s Anu Apte. The cocktails, which are available at the Sound Bar, located near Sound Seafood, feature local, small-batch premium spirits from Woodinville Whiskey Company, Oola Distillery, Rogue Spirits, and Fremont Mischief Distillery.

And even:

Hot Cakes Desserts

The gooey, molten chocolate cakes, cookies, s’mores, and other desserts from Hot Cakes in Ballard, which has won rave reviews and a devoted following, are coming to the Safeco Field private-suites menu. Chocolatier/Founder Autumn Martin has created an array of cakes, tarts, cookies, and other treats for guests in the ballpark’s premium suites.

Trending across the nation:

In his Sideline Chatter column in the Sunday, March 30, edition of The Seattle Times, Dwight Perry calls out these dishes from various baseball parks around the country:

12-Scoop Sundae ($17, White Sox)–four scoops each of vanilla, chocolate, and strawberry ice cream plus two bananas, all topped with caramel, strawberry sauce, chocolate syrup, whipped cream, and cherries, served in a full-sized batting helmet.

Bacon on a Stick ($7, Rangers)–A 3/4-inch piece of Hungarian-smoked bacon dipped in maple syrup.

D-Bat Dog ($25, Diamondbacks)–An 18-inch corndog stuffed with cheddar cheese, jalapeños, bacon, served with a side of fries.

To read more about baseball food in Seattle, check out Rebekah Denn’s recent blog post from The Seattle Times.

The Dining Room at The Willows Inn on Lummi Island reopened on Thursday, March 13, after a two-month recess.

You may remember I gave the property and restaurant a rave review in The Seattle Times Pacific Northwest magazine back in 2011.

During his two-month break, Head Chef Blaine Wetzel was named a semifinalist for the fourth straight year for the James Beard Rising Star Award (chefs under age 30). The nomination is well deserved for the beautiful and delicious dishes he prepares day in and day out. (Photos throughout this blog post were taken during our 2011 visit.)

Blaine also made a visit to Europe that included stops in Copenhagen and participation in a major food event in Italy. You can read more on the chef’s blog.

The Willows Inn is also offering a 2-for-1 Spring Special on select dates now through the end of April.  When you reserve an on-site room during March or April you can add a second night for FREE. During your stay you can indulge in spa-therapy treatments, walk and rock-hunt along Sunset Beach, take a bicycle ride, hike the island’s wilderness preserves, or simply relax with a good book (in the hot tub, perhaps). The offer is valid until April 31, 2014, and cannot include a Saturday night.

There is even a two-day Author Series Getaway with Nancy Pearl scheduled from Wednesday, March 19 to Friday, March 21, when you are encouraged to immerse yourself in two books recommended by Nancy. Enjoy book discussions in the cozy atmosphere of Loganita, a specially-prepared dinner with Nancy by the Willows Inn sous chef at the Beach Store Cafe, and a hearty breakfast followed by a second book-club session in the Willows Inn main dining room.

Nancy is the author of the bestselling “Book Lust” and, in 2004, earned the Women’s National Book Association Award for her extraordinary contribution to the world of books. She has become a rock star among readers—the tastemaker who people turn to when deciding what to read next.

The Author Series Getaways continues in April with New York Times bestselling author Jamie Ford appearing on Wednesday, April 23. Guests will enjoy a book discussion with Jamie over his new book, “Songs of Willow Frost,” followed by a private dinner.

To register for either of the Author Series Getaway events, call the inn at 360.758.2620.

Photos by Braiden Rex-Johnson

Following a blog post earlier this month about possible food-and-wine trends for 2014, here are the top beverage trends we may see this year.

The first six come from the latest annual trend-prediction webinar given by Andrew Freeman, chief executive of San Francisco-based hospitality consulting firm Andrew Freeman & Co. Theme of the webinar was, “Blurred Lines.”

• Infused ice: Last year, bars and restaurants were making distinctive cubes or shaving their own ice. Now they’re infusing cubes with herbs and other ingredients to enhance flavors, Freeman said.

• Wine by the ounce: “People don’t like commitment,” Freeman said, noting that they also like to try different things, which is why more restaurants are offering wine by the ounce, as well as recommending wine flights.

• Artisanal spirits: Local craft beer is well established, but local spirits are trending, too. “Local spirits are infusing cocktails like I have never seen,” Freeman said.

• “Tippler nibblers:” Expect more food-drink combinations such as potent snow cones and graham cracker squares in root beer floats.

• Local and Iberian wines: Every state in the union now makes wine, and they’re becoming more popular — and so are wines from Spain and Portugal, Freeman said.

• Tea cocktails: “Tea is going crazy right now,” Freeman said, noting that it’s in food and desserts, but also in cocktails.

Here are other possible beverage trends, as predicted by Washington Restaurant Magazine, a publication of the Washington Restaurant Association.

• Non-Alcoholic Beverages: In this category, look for housemade soft drinks and gourmet lemonade (freshly muddled), specialty iced tea (such as flavored or Thai-style), dairy-free milk (soy, rice, almond), and the ubiquitous coconut water.

•Cocktails and Cocktail Ingredients: Cocktails aged in barrels onsite and culinary cocktails (made with fresh, savory ingredients) will continue trending, augmented by regional signature cocktails, edible cocktails, and food-and-liquor/cocktail pairings.

•Alcoholic Beverages: Locally produced beer/wine/spirits and micro distilled/artisan spirits will continue strong; “new-make” whiskey, gluten-free beer, and food-and-beer pairings will pick up steam.

The beverage trend below was taken from a report by the Food & Beverage team of MSLGROUP, which operates in offices throughout North America, representing leading food and beverage brands, and manages a state-of-the-art Culinary & Nutrition Center in Seattle.

• “Wine-y” Millennials? Consumers ages 21-34 drink more wine than any other demographic. They’ll make up 40 percent of the population over the next few years, so the popularity of wine is expected to rise for years to come. Cheers to that!

That lovely downtown-Seattle spring tradition we all know as Daffodil Day returns this year on March 20, when downtown streets will be awash in cheery yellow as legions of volunteers hand out over 10,000 daffodils to workers, residents, and shoppers to celebrate the first day of spring.

Mark your calendar now to take a stroll at lunch hour that day to pick up your little ray of spring sunshine–gratis, thanks to Pike Place Market flower vendors.

And, while you have your calendar open, don’t forget to save-the-date for Arcade Lights, which returns to the Main Arcade on Friday evening, April 25. The annual springtime celebration of all things artisanal offers you a chance to taste handcrafted savory and sweet bites, washed down with craft beer, local wine, and nonalcoholic beverages, all made by local artisan food and drink purveyors.

Each ticket includes 10 tokens redeemable for food and beverages of your choose, plus a keepsake glass. Extra tokens can be purchased at the event. Proceeds benefit the Market Foundation.

I love to see what famous public-relations firms, national restaurant magazines, and culinary websites predict as the trends for the new year.

And with that in mind, here are half a dozen trends that I saw mentioned time and again from various reputable sources including Andrew Freeman, chief executive of San Francisco-based hospitality consulting firm Andrew Freeman & Co. (my favorite source); MSLGROUP’s specialized North America food PR and marketing team; Allrecipes.com; and the January 2014 issue of the Washington Restaurant Association magazine.

1. Desserts Go Savory! But we all know savory desserts were already a trend in Seattle years ago.

2. Locally Sourced Meats, Seafood, and Produce; Sustainable Seafood; Nose-to-Tail and Root-to-Stalk Cooking: Plankton Conchiglie Pasta is on the menu at Craigie on Main in Massachusetts; author Tara Duggan wrote an entire cookbook on using the whole vegetable.

3. Home Cooking and Childhood Favorites Making a Comeback: Creative takes on comfort foods encompass the entire menu at Haute Dish in Minneapolis; Ice-cream sandwiches are on trend in flavors such as milk chocolate and malt at Hardwater in San Francisco.

4. Chef and Home Cooks Experimenting with Unusual Nut Butters and Nut Oils: For the first time ever, the Good Food Awards offered up prizes for small-batch oils, such as squash seed and avocado: JIF now offers several versions of “Hazelnut Spread,” no doubt inspired by the popularity of Nutella.

5. Crazy for Coconut (Milk, Butter, Water, Etc.): I knew the coconut-water craze had become mainstream when my 91-year-old father’s caregivers started offering this to him to drink–and he even liked it! NPR weighs in on whether the coconut-water craze is all it’s “cracked up” to be.

6. Pleasing Pickles and Fantastic Fermenting: Perbacco Chef Staffan Terje is experimenting with as garum, a fermented fish sauce, in braised-meat dishes; Wente Vineyards’ Chef Matt Greco uses wine lees in the restaurant’s house-made bread.

Later on this month, we’ll discuss trending cocktails, wine, beer, tea, and other popular beverages.  So please stay tuned! 

Ever wondered what it would be like to buy a winery or own a vineyard?

Well, you are in luck! A recent press release relates that approximately 694 acres of productive land in Washington State’s highly regarded Horse Heaven Hills Appellation will sell at auction on Friday, April 4. Musser Bros. Auctions and Real Estate will conduct the auction.

The land, approximately 335 acres of which is planted to various wine grapes, will be offered in four parcels, according to Scott Musser, spokesman for the auction company.

“The Horse Heaven Hills Appellation is home to 25-percent of the state’s vineyard acreage. It just made the Forbes list of Six Exciting Wine Regions to Explore in 2014, and with good reason. It is a source of four of the state’s 100-point wines, from the 2002, 2003, 2005 and 2007 vintages,” said Musser.

Grapes currently planted on the parcels are Cabernet Sauvignon, Malbec, Merlot, Sauvignon Blanc, Sangiovese, Syrah, Cabernet Franc, and Petit Verdot.

The American Viticultural Area (AVA) is home to such vineyards as Columbia Crest, McKinley Springs, Chateau Ste. Michelle Canoe Ridge Estate, Chateau Champoux, and Alexandria Nicole Cellars at Destiny Ridge.

The land will sell in four parcels using Musser Bros.'”Power Parcels” system of bidding, which allows bidders to enter bids on just the land that suits their needs.

Parcels include:

*200.97 acres with 83 vine acres, two shop buildings, a residence and a well site. Vines planted include Cabernet Sauvignon, Malbec, Merlot, Sauvignon Blanc, Sangiovese, and Syrah.

*119.98 acres with 78.7 vine acres, currently planted in Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, and Syrah.

*75.96 acres with 63.17 vine acres, planted in Cabernet Sauvignon.

*297.91 acres, with 116.8 vine acres, planted in Cabernet Franc, Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Syrah.

Individuals interested in additional information may visit the auction company’s website or call 509-416-6060.

Could your political party predict your propensity for partying? An intriguing new study published by the Journal of Wine Economics finds that alcohol consumption in American states rises as the population’s political persuasion becomes more liberal.

The Journal of Wine Economics, which is published by the Cambridge University Press, is the official publication of the American Association of Wine Economists (AAWE) – a nonprofit, educational organization dedicated to encouraging and communicating economic research and analyses and exchanging ideas in wine economics.

Findings from the study into the relationship between drink and politics across 50 states in the U.S. over the past 50 years suggest a direct correlation between political beliefs and the demand for alcohol.

Economists from Pittsburgh’s Duquesne University reveal that, as states become more liberal politically over time, their consumption of beer and spirits rises – while their consumption of wine tends to fall.

For example, the research reveals that more politically liberal states like Nevada tend to consume up to three times more alcohol per head than more politically conservative states like Arkansas and Utah.

The study by Pavel Yakovlev and Walter P. Guessford reviewed more than five decades of data between 1952 and 2010 and measured alcohol intake against “citizen ideology,” which was inferred from the voting patterns of congressional representatives.

“In this study, we show that liberal ideology has a statistically significant positive association with the consumption of alcohol in the United States even after controlling for economic, demographic, and geographic differences across states,” the authors say.

“Holding everything else constant, our findings suggest that when a state becomes more liberal politically, its population consumes more beer and spirits per capita, but possibly less wine per capita.”

The authors’ findings are relatively consistent with recent sociological studies in other parts of the world showing that people with more socialist views tend to engage in more unhealthy behavior, such as excessive drinking.

For example, they cite one 2002 study, which found that Russian pro-socialists were significantly more likely than anti-socialists to drink alcohol frequently. Another 2006 survey in Belarus, Russia, and Ukraine found that adults with anti-communist views had healthier lifestyles than their pro-communist peers.

Explanations offered by the authors of this latest study include the suggestion that people of a more liberal persuasion tend to be more open to new experiences, including the consumption of alcohol or drugs – or that they might feel more confident in government healthcare and social welfare to pick up the pieces of their socially irresponsible behavior.

The authors suggest that further research is needed to explore the relationship between political beliefs and other unhealthy behaviors in future.

Any of you who read my Northwest Notes blog with any regularity know how much I enjoy using the Hipstamatic app with my iPhone4.

Every year I look forward to the Northwest Flower & Garden Show with the proverbial bated breath, as much for a much-needed reminder of spring and the rebirth it promises, as the opportunity to experiment with my Hipstamatic app.

Above is a photo of a well-tricked-out greenhouse photographed using one (random) Hipstamatic lens combination. . below the very same shot with another randomly chosen option!

Held at the Washington State Convention Center, this year’s show featured 23 display gardens, more than 120 seminars by gardening luminaries, and a Marketplace with more than 350 exhibitors. After several very pleasurable hours of walking around all the display gardens and shops, we were both starved and pooped!

The theme of this year’s Flower & Garden Show was “Art in Bloom,” and the large and impressive garden displays never failed to deliver.

Asian was a big theme throughout, as evidenced by the vibrant red Asian bridge above. . .and gorgeous Asian entry gate below.

Another Asian-inspired garden display replete with oodles of glass art. The scale was massive!

A bit of humor with an “In Case of Zombies” display.

Stunning art glass designed for the garden by Jesse Kelly, glass artist and designer.

Another vibrant display from Jesse Kelly.

More glass art, but a bit less apparent. Can you spot the gecko amidst the rocks in the stream?

One of the display gardens that particularly caught my eye, an “Asian contemporary meditation garden” used “flowing space, natural elements, and sculptural structures to create an environmental-art experience,” according to the F&G Show program. It was designed by Mian Iftikhar Ahmed of Treeline Designz and featured an array of prayer wheels created by Chris Moench of Axis of Hope. . .

centered by a giant buddha handcrafted from a single stone! This garden really was “an oasis of solitude allowing you to focus on the journey, not the destination.”

And while the grammar might be wrong (it should read “You & Me,” not “You & I”), the sentiment could not be lost just a week before Valentine’s Day.

There were playful asparagus spears peering above the soil. . .

More beautiful flowers of every possible type than you could believe. . .

Including lascivious live orchids in the “50 Shades of Orchids” display. . .

And glass globes in a gurgling basin.

An exotic bird guarded a geometric pile of eggs (note the bird feeder on the pole in the background!). . .

While a flock of metal chickens clamored for a new home.

Even our very own Seattle Seahawks were represented in an adorable living miniature garden by Two Green Thumbs.

I loved the interplay of textures and colors captured in this shot of some of the live flowers that were for sale. . .

And the country-French feel of seven simple sunflowers in a terra-cotta basin.

A cabinet full of gardening books and supplies. . .

A table top designed for nature enthusiasts and sketch artists. . .

And finally full circle with inspiration from the “Art in Bloom” theme just waiting to be captured.

Buy your tickets today for  the city’s premier food and wine event, the Seattle Wine and Food Experience (SWFE)!

SWFE is back for its sixth year on Sunday, February 23, 2014. VIP tickets are sold out; general admission tickets cost $55 per person and allow entry from 1 p.m. until 5 p.m.

Throughout this unique gastronomical event guests will learn about and taste a wide offering of quality products through “experiences” and event features.

According to my friend and fellow Seattle Dame Jamie Peha, president of Peha Promotions, TableTalk Northwest, and producer of SWFE, “What makes Seattle Wine and Food Experience unique in the marketplace are the ‘experiences’ that guests encounter. Guests have the opportunity to educate themselves about beverage and culinary products from the Northwest and beyond, talk to producers, and taste samples from a variety regions and growing industries.”

Another feature that makes the sixth SWFE unique is that the event’s charity beneficiary is Les Dames d’Escoffier, Seattle Chapter. According to a press release:

This year’s beneficiary, Les Dames d’Escoffier Seattle, brings together it’s talented membership for a special experience at SWFE. Get a taste of the beverages, food, and specialty products from talented members of Les Dames d’Escoffier Seattle including Thoa Nguyen/Chinoise Sushi Bar & Asian Grill, Maria Coassin/Gelatiamo, Lisa Nakamura/Gnocchi Bar, Nancy Donier/Kaspar’s Special Events & Catering, Leslie Mackie/Macrina Bakery, Susan Neel/McCrea Cellars, and Susan Kaufman/Serafina Osteria & Enoteca.

Les Dames d’Escoffier Seattle raises funds for scholarships for women in the culinary, beverage, and hospitality industries, and also supports community-outreach programs and sustainable-agriculture projects based in Washington state.

Other Dames participating in SWFE include Rose Ann Finkel/Pike Brewing Co. and Holly Smith/Cafe Juanita.

Other featured “Experiences” to date at the 2014 event include:

*Featured Wine Region: Woodinville Wine Country – Taste wine from Washington’s up-and-coming destination wine region with more than 30 of Woodinville’s wineries (and all of Washington’s AVAs) including Chateau Ste. Michelle, Columbia Winery, Lauren Ashton Cellars, Patterson Cellars, and many more.

*The QFC Advantage Lounge – In this lounge environment complete with leather sofas, guests will enjoy bites from Murray’s Cheese, Boar’s Head Meats, and Simple Truth Crackers and sips of luxury wine brands including Chateau Ste. Michelle Single Vineyard Designates, Spring Valley Vineyard, Col Solare, and Northstar Winery. You know it’s going to be good!

*Northwest, California, and International Wines – Get tastes of wine regions from the Northwest and beyond with sips from Washington, Idaho, Oregon, California, and international wineries (including Italy, France, Argentina, Spain, and Portugal). With more than 800 wines available to try from the world’s top producers, your palate is in for quite a tour.

*SIP Northwest Distillery Row – Take a run at Sip Northwest Distillery Row featuring many of the region’s hottest craft spirits makers as well as global brands. Sip through their latest creations and learn how grains and botanicals become whiskey, vodka, and gin.

*Tim’s Cascade Snacks Beer and Cider Exhibit – Local favorite Tim’s Cascade Snacks will be serving up its famous salty chips and popcorn that pair great with regional ciders and brews. Discover the new developments in the world of these craft beverages.

*Les Dames d’Escoffier Alley –See above.

*Washington Beef Butcher Block – Washington Beef presents a unique opportunity to “Crave, Cut, & Create” your way to a perfect beef meal. Experience and savor beef’s flavor when prepared with care and paired with complimentary flavor profiles in dishes from Andaluca, bin on the lake, BOKA Restaurant + Bar, and The Georgian.

*Top Pot Doughnut and Coffee Bar – Grab a sweet treat at the event and revive your palate, with a stop at the Top Pot Doughnut and Coffee Bar. Try a hand-forged doughnut and cup of Top Pot Coffee. For an added bonus, grab a sample cocktail from Sun Liquor Distillery.

*Chef Prepared Gourmet Bites – Guests can savor the incredible creations from more 25 of Seattle’s most accomplished chefs representing a global range of cuisines. Featured restaurants include Andaluca, Anthony’s Pier 66 & Bell Street Diner, bin on the lake, BOKA Restaurant + Bar, The Capital Grille, Chateau Ste. Michelle, Chinoise Sushi Bar & Asian Grill, Dirty Oscar’s Annex, Far-Eats, The Georgian, Gnocchi Bar, Gracie’s/Hotel Deluxe, The Hollywood Tavern, The Hunt Club, Kaspar’s Special Events & Catering, La Bodega, Macrina Bakery, Miyabi 45th, Purple Café & Wine Bar, Racha Thai, Ray’s Boathouse, Serafina Osteria & Enoteca, Tai Foong USA, Tilikum Place Café, Trellis Restaurant, and Volterra.

*Chef in the Vineyard with Ste. Michelle Wine Estates – Meet Chateau Ste. Michelle’s Culinary Director John Sarich, sample creative bites and taste through a wonderful selection of Washington’s best wines from 14 Hands, Anew, Chateau Ste. Michelle, Columbia Crest, Michelle, and O Wines. Seek out their displays in local QFCs for a special ticket discount.

*Event Feature: Stella Artois – With more than 600 years of Belgium brewing experience, Stella Artois is best known for its detailed method for pulling a pint and their “special” Stella Artois chalice. Enjoy a sip of Stella Artois and its other world-class brands including Cidre, Hoegaarden, Stella Artois, Leffe Brun, and Leffe Blond.

*Northwest Travel Magazine – Test your palate with a blind comparative tasting of the same varietal from different AVAs. Northwest Travel contributor Cole Danehower will be hosting this fun and interactive experience.

Tickets for this year’s event are on sale here. General Admission tickets are $55. New this year is an optional VIP ticket is available to guests for $65 and includes one hour early entry, custom event tote bag, wine glass and tasting plate, plus an opportunity to win a variety of prizes including a wine trip weekend for two to Woodinville Wine Country, tickets to July’s Wine Rocks event, and more. Ticket prices include access to all areas of the event. No one under 21 will be admitted and ID is required.

So please plan to attend the sixth-annual Seattle Wine and Food Experience. . .good not only for you but for the good of Les Dames d’Escoffier, Seattle Chapter.

Visitors looking for a unique romantic getaway in Victoria, B.C., will be delighted by the number of individual bed and breakfasts tucked away in the historic neighborhoods surrounding downtown.

Seven owners of heritage-designated properties have formed the “Victoria’s Historic Inns” group, offering guests a variety of packages that they can experience at each property.

With the most romantic day of the year fast approaching, their “Dip Me Inn Chocolate” package is a tempting treat couples can enjoy together. Guests select which inn they would like to stay in, and upon arrival will be treated with a bottle of sparkling wine and two-dozen truffles handmade by David Booth, owner of the Victoria Historic Inn Humboldt House.

A bouquet of long-stem roses will be waiting in the room, along with a $100 gift certificate for a local fine-dining restaurant including The Blue Crab, Camille’s, Pescatores, Café Brio or Restaurant Matisse.

Guests can relax in the comfort of their room, or head outside to explore the local neighborhood hotspots and the downtown core.

Later, guests can enjoy a romantic 30-minute horse-drawn carriage tour of the city while sipping a glass of bubbly together. This package can be added on to any two-night stay for an extra cost of $279 CND.