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.

Although I know almost nothing about football, as a 23-year-long resident of Seattle, it has been impossible to resist catching the spirit of the Seattle Seahawks upcoming appearance in Super Bowl XLVIII.

If you are in a similar predicament, not knowing a lot about football or the Seahawks, The Seattle Times has thoughtfully prepared a cover story in today’s paper that will help fill in the blanks.

Downtown has enjoyed a lovely display of brilliant green and blue colors on the Seattle Great Wheel (as seen above on the Puget Sound Cam; The Westin Hotel sports Seahawk colors atop its two columnar buildings; the Space Needle shines proudly in shades of blue and green with a 12th-man flag waving atop; numerous local businesses proudly display Seahawks emblems.

The chance to support, and perhaps even cash in a bit on Seahawks mania, has not been lost on Seattle’s hospitality industry. A press release issued by VisitSeattle.org listed the following Seahawks-themed offers and specials for dining, entertainment, and lodging. Here are some of the more interesting items, plus some other items that came into my inbox from various public-relations companies about town and even farther afield.

ART RESTAURANT & LOUNGE

For the Thirsty and Hungry 12s

Start hydrating for the big game at the Art Restaurant and Lounge. Beginning January 10, Art Restaurant will show their Blue Pride with two unique cocktails. First up is the brightly blue colored “Super Bowl Sling,” which offers warship rum infused with blue skittles, Benedictine, orange bitters, and more. Next we have the “12th Man,” a bright-action green-colored cocktail that features celestial reposado infused with green skittles, Cointreau, house sour mix and a mini 12th man flag garnish to top it off. Both cocktails will be served through Super Bowl Sunday.

For 12s looking to grab some grub, Art Restaurant and Lounge will provide a special game day menu on Super Bowl Sunday. This Seahawks inspired spread sports the likes of “Seagal’s” crudité, “1984” warm pretzels, “Legion of Boom” wings, “Clink” cheese sauce nachos, “Touchback” Seattle dogs, “Feed the Beast” pizza, and “137.6 decibel” fried chicken and fries. The menu is offered from 11 a.m. to 10 p.m.

BOKA RESTAURANT + BAR

Get Your Beast Brunch On

BOKA restaurant + bar at Hotel 1000 is doing a special “Beast Brunch” in its Studio 1000 space on Super Bowl Sunday from 12-2:30 p.m. The $25 buffet includes the Beast Brunch and game day bites, plus one Bloody Mary, Mimosa, or juice. Additional Bloody Marys are priced at $6 and additional Mimosas are $5. The Beast Brunch wouldn’t be complete without the room being outfitted with a 70’ flat screen TV. For those wanting to take advantage of BOKA’s usual “Seahawk Brunch” located in its regular restaurant space, prices are $25 per person. Reservations can be made at 206-357-9000.

HOTEL MONACO SEATTLE

A Super Bowl Super Stay

Hotel Monaco is offering the ultimate Super Bowl party with its “Super Bowl Super Stay” package. The package includes an overnight stay in Hotel Monaco’s Ambassador Suite, the entire top floor of the hotel rented out for your guests, multiple TVs in the suite to catch all the action, a custom tailgate menu tailored to your tastes from Chef Jason McClure of Sazerac Restaurant, and a staffed bar. Even more, if the Seahawks win the Super Bowl, the individual who booked this package wins a free night in the Ambassador Suite once a year for LIFE. The Super Bowl Super Stay package is priced at $25,000. To book, call VIP reservations at 206-516-5097.

OLIVER’S (MAYFLOWER PARK HOTEL)

Raise your Glass in the name of the Seahawks

For Super Bowl XLVIII, Oliver’s gives fellow 12s a chance to toast to the Seahawks. For their “Boom Town” special, Oliver’s will be offering select Washington wines priced at $7.50 a glass. For 12s wanting something different, Oliver’s will be offering a Glacier Blue cocktail with Bols Blue Curacao liqueur, gin, vodka and a garnish of lime. The Glacier Blue is priced at $8.

For hungry 12s, Oliver’s will also offer “Golden Tate r’ Tots” with garlic, white cheddar and bacon priced at $6. For something a bit meatier, 12s can take refuge with the “Roast Beast Mode” sandwich. This New York deli-style sandwich comes complete with salad, soup, or fries and is priced at $12 a sandwich. All specials will be served Feb. 1-2 from 11:30 a.m. to 10:00 p.m.

BRAVE HORSE TAVERN

Stellar 12th Man Specials

For the big game February 2, Brave Horse Tavern will be offering game day nachos, blue and green jello shots, and happy hour all day. Doors open at 10 a.m. Go Hawks!

THE GERALD

One Hauschka Sour, Please

A drink that personifies the Seahawks star kicker, Steven Hauschka, the “Hauschka Sour” is made of gin, lime, sage, apple liqueurs, and an egg white for a foamy texture.

This gem is crafted in the sophisticated bar called The Gerald, located in downtown Ballard, and will be served through Super Bowl Sunday.

GORDON BIERSCH AT PACIFIC PLACE

Happy Hour for Happy 12s

Gordon Biersch at Pacific Place will be sounding off in the 12th man spirit by providing all-day happy hour specials during Super Bowl Sunday.

HENRY’S TAVERN

Quench your Thirst

For Super Bowl XLVIII, Henry’s Tavern will help quench the mighty 12th man thirst. Doors will open at 9 a.m., a second satellite bar will be available, and of course Beast Mode jello shots and touchdown shots will be offered.

IVAR’S

A Seahawk Super Bowl

For Super Bowl XLVIII, Ivar’s is planning to meet all your chowder needs. Priced at $24, Ivar’s is offering a gallon of your favorite red or white clam chowder that serves over 20 six-ounce servings. Pick up your chowder package at any local Ivar’s Seafood Bar for the big game on February 2 and ensure your Super Bowl party truly represents the Pacific Northwest.

KICKIN’ BOOT WHISKEY KITCHEN

For the Finger Lickin’ 12s

For Super Bowl Sunday, Kickin’ Boot Whiskey Kitchen in Ballard will be running beer, whiskey and cocktail specials, along with their lip-smacking barbeque all day long on February 2.

LUNCHBOX LABORATORY

Lab Specials for 12s

Lunchbox Laboratory will give 12s a chance to watch the big game. All three Lunchbox Laboratory locations will screen the Super Bowl on multiple TVs and will offer game-day food and drink specials in bar seating areas.

SUITE 410 BAR

Get in the Sprit with a Beastronessey

What do you get when you mix Marshawn Lynch’s two favorite spirits with his on-field presence? Beastronessey. To create this unique cocktail, Suite 410 combines Lynch’s two favorite spirits, Hennessey and Patron, with yellow chartreuse, apple juice, maple syrup and a Granny Smith apple garnish. The “Beastronessey” will be served through Super Bowl Sunday.

SUN LIQUOR BAR

The Maple Caper shows off a “Showtime Tate”

The Sun Liquor bar embodies Golden Tate with its “Maple Caper.” This cocktail is fashioned together with Sun Liquor barrel aged rum, bourbon, Grade-A maple syrup, heavy cream, and a whole egg. Enjoy this cocktail all the way up to a Seahawk Super Bowl.

VOLUNTEER PARK CAFÉ

Grub 12s can take Home

Volunteer Park Café wants to make sure 12s can sit back, relax, and cheer their heads off without worrying about what to cook. For Super Bowl Sunday, the cafe will be offering Moroccan-spiced organic chicken wings priced at $24 for 12 wings or $48 for 24 wings. The cafe will also offer a three-layer dip for $40 (serves 8-10) and 12th Man cupcakes for $3.50 each or $36 per dozen. Make sure you pre-order by 3 p.m. Thursday, January 30.

VON TRAPP’S

Tailgate party menu for the 12th man

Von Trapp’s bier hall will run special Super Bowl menu items from 12 p.m. throughout the end of the game on Sunday, February 2. Chef Pete Fjosne will serve football pretzels, chili cheese dogs and a variety of hot wings. A selection of happy hour menu items will be available and half liters of Bayern VT Lager will be $4. Fourteen TV screens will be showing the game and bocce ball courts are open for playing.

WORLD SPORTS GRILLE

Specials for the 12th Man

World Sports Grille will be opening its doors for Super Bowl Sunday, February 2, at 11 a.m. to welcome hungry and thirsty 12s. World Sports Grille will be offering beer and drinks specials that include $20 beer buckets, a $15 “12th Man” PBR bucket, and $4 draft beer. World Sports Grille will also be offering a game-day food menu with appetizer specials.

WINE OPPORTUNITIES

Of course, some of us are more into wine than beer or cocktails, and the good people of Northwest Cellars have something special to suit our tastes: 12th Man Wine. The special-label wine is available at Northwest Cellars’ Kirkland tasting room, Nectar in Spokane, and a long list of stores and restaurants in western Washington. Wines include Adagio, Viognier, Merlot, Madrigal, Intrigue, Petite Sirah, and Malbec. You can also order online (with a minimum order of four bottles) and they will ship to you. Stock up for the big game !!

POPCORN

SAY IT LOUD WITH BEAST CORN

KuKuRuZa Gourmet Popcorn has created a special flavor just for the big day – Beast Corn popcorn, a colored Kettle Corn! It’s snacking delicious and will be available in-store and online now until game day, Sunday, February 2. Beast Corn popcorn is available in 1 Gallon Bags for $13 each.

SPECIALTY COCKTAILS

Sullivan’s best-seller and signature cocktail, “The Knockout,” has been reworked to show its Seahawks support. Renamed “The HAWKout,” the drink boasts a festive blue hue with the addition of a splash of Curaçoa. Still strong as ever, The HAWKout’s base is a simple combination of Svedka Clementine Vodka and Hawaiian Gold Pineapple. Sullivan’s will be shaking and serving it up for $11 over the next two weeks, through Super Bowl Sunday.

12 DAYS OF SUPER SEAHAWKS

In honor of the Seattle Seahawks’ 12th Man, The Edgewater Hotel — Seattle’s only waterfront hotel — is celebrating the Seahawks return to the Super Bowl for the first time since 2005 with “12 Days of Super Seahawks.” Each day, for the ’12 Days of Super Seahawks,’ Six Seven and The Edgewater will have special offers to get fans in the Seattle Seahawks spirit. The campaign launched on Wednesday, January 22, and here are the remaining specials:

Golden Tini — Six Seven signature pineapple martini – offered on Jan. 30

Hawk-fries — crispy French fries with garlic, parmesan and chive — offered on Jan. 31

Hilliard’s “The 12th Can” a hometown favorite — $3 in celebration to #3 — offered on Feb. 1

Seahawk salumi plate — assorted cured meats, cheeses and grilled bread – offered on Feb. 2

*All items are $12 unless noted.

TACO TIME NORTHWEST

“Champion Chips” & Salsa: Blue and green tortilla chips to support our home team! Available Friday, January 31, to Sunday, February 2, at participating Taco Time NW restaurants. On Friday and Saturday, $1.12 buys a regular order of “Champion Chips” & Salsa and $4.12 will net you a jumbo order of “Champion Chips” & Salsa (includes 100 chips and 2 large cups of fresh salsa). Guests can choose from Taco Time’s Pico de Gallo, Black Bean & Corn Salsa, Medium Salsa, or Mild Salsa. Made with local tortillas from La Mexicana, the chips are handmade daily in the restaurants and are seasoned with a special spice mixture to give them an extra hit of flavor.

And, on Sunday, dine-in guests will receive a FREE order of “Champion Chips” & Salsa.

WAFFLES

And Barking Frog restaurant in Woodinville has devised a Sunday brunch item–the Beast Mode Waffle–to celebrate the big game. The Beast includes Skittles in the waffle and blue and green whipped butter and sells for $12.

GO HAWKS!!!

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A few weeks ago, a friend and consultant of mine told me he was going out on a first date and asked me to recommend a few restaurants with the following parameters:

I am seeking a a restaurant in downtown Seattle. . .perhaps somewhere in or around the Market. Here is what I am kinda of shooting for in terms of requirements:

• good place to meet for drinks

• good wine selection

• maybe dinner or good Happy Hour menu

• not too $$$

• good first-date place

• view of Waterfront

• small/intimate. . . .yes, perhaps even romantic

• not noisy and crowded

And, after a bit of thinking, I answered:

Man, you don’t have too many parameters here. Ha! Hard to find one bar/resto that meets everything you desire, but here are some suggestions:

Il Bistro in the Market (dark, romantic, nice bar area, inexpensive and good-value Happy Hour [HH]). However, no water view.

Steelhead Diner in the Market (more casual than Il Bistro and probably more noisy, but wouldn’t seem like such a commitment. Also less price-y.) Peek-a-boo water views depending on where you sit. Not sure about HH menu or pricing. . .

The Pink Door in the Market is fun and funky but you’d need a reservation for dinner for sure. . .bar is fun but crowded and possibly noisy. Good price points, wine list, food, etc. Water views in summer on the deck but not in winter (but there is a trapeze artist on certain nights!).

Andaluca in the Mayflower Park Hotel has no water view but think romantic, tapas, and good wine list. . .perhaps better for a second or third date.

If you want a real “bar” bar, then Oliver’s in the Mayflower is a really well-established bar, noted for its martinis. They have a HH and also free appetizers.

If you want a real water view, there is also 67 at the Edgewater. . .we haven’t been there lately and never for HH but you might consider it.

So cheers to everyone near and dear in our lives as we approach Valentine’s Day 2014. . .

Last summer, we got wind that Thoa’s Restaurant & Lounge would be pulling up stakes. One of several restaurants owned and operated by my friend and fellow Seattle Dame Thoa Nguyen, the restaurant was located in the base of our condominium building at First and Union for an impressive period–10 years.

We wondered who might take over the large space with a bar at the front, kitchen behind glass, and peekaboo views of Elliott Bay.

Soon, word leaked out that über-successful Seattle chef Jason Stratton, the genius behind northern Italian-leaning Cascina Spinasse and Artusi in Capitol Hill, was interested.

We saw the architect’s rendering (above) and learned the concept of the new space, named “Aragona,” would be regional Spanish food. Having studied in Madrid for four months while I was in college, and falling in love with both the people of that Iberian country and its cuisine, I was psyched!

We watched the construction, heard the whine of the saws and banging of the hammers, and even sniffed the glue and shellac when the workers laid the floors, so felt very invested in the latest iteration at First and Union.

A few weeks before opening, we enjoyed a hard-hat tour, with Chef Stratton pointing out artistic details and the many new facets to the restaurant. . .

And chatting up Aragona’s Chef de Cuisine, Carrie Mashaney, who previously served as chef de cuisine at Spinasse and gained wide acclaim last fall after appearing on Bravo’s “Top Chef.”

Behind the wine table (pouring a dry Fino Sherry and Spanish wines from small producers), we recognized a former buddy from RN74–Master Sommelier Chris Tanghe.

Stratton took us behind the scenes in the gorgeous new kitchen, completely outfitted with new equipment including a plancha (a flat-top grill widely used in Spain and Latin America to cook fish and shellfish).

This stunning column really spoke to me. . .a modern update of the many beautiful columns and pillars one sees everywhere in southern Spain. In a press release, it’s described as “the visual showpiece of the dining room. . .created by internationally recognized Seattle mosaic artist Kate Jessup.”

The column is surrounded by a central service table that will be used for decanting wine, carving ham, and dishing out paella-like rice dishes.

We enjoyed a variety of nibbles that afternoon including savory cookies and olives. . .

flatbread and nut-covered cheese balls.

Here’s an overview of the main dining room taken from the private dining room at the back and looking toward the bar (with the kitchen on the left).

And here is the lovely logo that evokes the proud traditions of España.

Just a few weeks later, after many hours of overtime work by the construction workers and staff, the restaurant opened for business on December 9.

We were lucky enough to be included in the Family and Friends dinner the evening before, and were blown away by the glamorous transformation of the interior, which manages to be contemporary, warm, and elegant while still nodding to restaurants in Spain. Here (above) is the main dining room.

The bar offers a separate, more small-plate menu and multiple wine-by-the glass options, which will be perfect for theater-goers and music lovers for pre-Benaroya-hall events.

Here are Jason and Carrie looking relieved that their latest “baby” is finally open for business.

We fought over the Grilled Octopus and Cauliflower Purée with its lovely charry notes and buttery richness.

Although we didn’t have room for dessert, here’s a photo of one of several tempting options.

Rave reviews are already starting to stream in for Aragona. Please have a look at our friend and colleague Bethany Jean Clement’s complete, and very positive review from The Stranger’s January 15 issue.

Nicole Sprinkle, in The Seattle Weekly, also weighed in with a review in the January 21 issue, while Zach Geballe praised the impressive and inventive wine and Sherry offerings.

Architectural rendering and logo courtesy of Aragona.

Top eight photos by Braiden Rex-Johnson. Remaining photos courtesy of Aragona. 

Want to start the New Year off with a unique dinner treat?

Then how about signing up for Tavolàta’s first Sunday Feast of 2014?

Chef Brian Clevenger has planned a robust meal of Wagyu beef for the first Sunday Feast of 2014 on January 5.

The meal begins with Beef Tartare and moves through three more preparations of the sumptuous beef.

Dinner is $90 per person and, as the Sunday Feasts often sell out, reservations are highly recommended.

So here’s the beef. . .it’s what’s for dinner!

First:

Beef  Tartare with white anchovy, radish, and champagne vinegar

Veal Consommé with baby turnips, carrots, and celeriac

Mixed Greens with chioggia beets, hazelnuts, and ricotta salata

Second:

Strozzapreti with beef cheeks, red wine, and oregano

Third:

Roasted Kobe Coullote Steak with wild mushroom, Brussels sprouts, and croutons

Fourth:

Bay Leaf Panna Cotta with winter fruit compote and orange tuile

I’ve written about Sunday Suppers for The Seattle Times Pacific Northwest magazine in an article entitled, “Family-Style Supper’s on at Seattle Restaurants.”

At Tavolàta’s Sunday Supper in January, dinner will be served family style at the communal table (tavolàta) where seating is limited to just 26 guests.

Dinner begins at 6:00 p.m., and the cost is $90 per person.

Reservations are required. Please call 206.838.8008 to reserve your spot.

And if (like me) beef isn’t our thing, here are other options for Sunday Feasts in 2014.

2014 Sunday Feasts – SAVE THE DATE!!!

February 9 – Roasted Duck

March 9 –Strictly Seafood

April 6 – Cuisine of the Mediterranean

May 4 – Suckling Pig

June 1 – Wild Mushrooms & Garden Vegetables (Vegetarian)

Are you thinking of doing some holiday shopping downtown or at the Pike Place Market this week?

Want a truly unique place to enjoy a very special holiday lunch?

Then how about making a reservation at The Pink Door, 12:30 p.m. to 2:30 p.m., today (December 16) through Saturday, December 21?

Not only will you be able to enjoy Pink Door perennial favorites such as the Antipasti Plate or the Vegetarian Lasagne, but while lunching you can watch the PD’s holiday aerial show–a seasonal spectacle not to be missed!

The Pink Door will feature trapeze performances in the dining room to entertain and delight midday lunch guests, frenzied last-minute shoppers, and children of all ages.

While the highlight of the lunch hour may be the holiday performance overhead, The Pink Door also dazzles on the table.

The restaurant’s lunchtime panini party features five satisfying sandwiches priced from just $11 to $12. And while The Pink Door’s ciabatta bread is a favorite, gluten-free options are also available.

For dessert, don’t miss the luscious Butterscotch Budino (recipe below, generously shared by Pink Door “Padrona,” Jackie Roberts), which is back by popular demand. This incredibly rich and creamy Italian pudding–laced with Dewar’s Scotch!–is sure to satisfy and delight any sweet tooth.

You’ll discover The Pink Door at 1919 Post Alley behind, of course, a pink door!

The Pink Door Butterscotch Budino

Serves 6

Enjoy The Pink Door’s luscious Butterscotch Budino throughout the holidays for $7. Made in-house, with real Dewar’s Scotch and only the freshest ingredients, Butterscotch Budino is layered in a parfait glass with Chantilly cream and garnished with a Pizzelle crisp vanilla waffle cookie.

1/4 cup milk

3 cups heavy cream

6 oz Dark Moscavado Sugar (Or Dark Brown Sugar)

2 oz light brown sugar

1 oz cornstarch (by weight)

1/8 tbs. salt

Combine above ingredients in a heavy bottom sauce pot. Whisk well. On medium heat, slowly bring up to a boil. Boil briskly while whisking 5 minutes or until very thick. Turn off the heat.

Whisk together:

5 Egg yolks

1/8 cup milk

Temper hot pudding mix into the yolks and then back into the pudding.

Add:

1.5 oz. vanilla

1 oz. Top Shelf Scotch

3 oz butter, diced in 1/2 inch squares

Whisk vigorously for one minute or until the butter has melted.

Strain through a fine sieve.

Cool in an ice bath.

To serve, layer in a parfait or other glass with Chantilly cream. Serve well chilled with a vanilla cookie (Pizzelle).

Cook’s Note: While I haven’t had a chance to test this recipe in my home kitchen, I can attest to how wonderful the pudding tastes. It was our designated dessert a year or two back when my BFFs and I were at The Pink Door for a birthday celebration. Incredibly rich and satisfying, there were a few spoonfuls left, which I took home to a VERY appreciative husband.

Photos courtesy of The Pink Door.

In my post of last Monday, I highlighted half a dozen tips to help your tummy appear less puffy, taken from the great new book entitled, “Flat Belly Cookbook for Dummies,” by Erin Palinski-Wade, Tara Gidus, and Kristina LaRue.

This week we cover four more, but these tips specifically related to alcohol consumption (and who doesn’t drink a bit more during the festive holiday season than other times during the year)?

In the new book, the three authors cite alcohol as a belly bloater since it is a source of empty calories. Alcohol can actually increase your appetite, and can be a major source of weight gain and increased belly fat when consumed in excess.

“You don’t need to eliminate alcohol over the holidays; just keep an eye on the quantity you consume,” says Palinski-Wade.

In addition to limiting the amount of alcohol you drink, the co-authors suggest that you follow these simple guidelines:

• Your best choice for alcohol is red or white wine, a wine spritzer, or light beer. Some alcohol can have health benefits. Red wine, for instance, is a great source of resveratrol, which has anti-inflammatory properties and may be beneficial to heart health.

• If you have a mixed drink, avoid high-calorie mixers such as a sugar-laden soft drink. Instead, try mixing your drink with club soda or seltzer with a splash of juice for flavor.

• Drink alcohol at the end of the meal instead of before eating. Alcohol can stimulate appetite and lower inhibitions, resulting in your making less healthy food choices or eating larger portions.

I know that dieting is pretty much out of the question during the hectic holiday season, but a new book entitled, “Flat Belly Cookbook For Dummies,” is chock full of helpful hints on how to at least make that spare tire around your waist a little less obvious.

“No one is claiming the holidays are a time to embark full force on a weight-loss plan, but neither do you want to show up in your cute party dress with a bloated belly,” says Erin Palinski-Wade, coauthor along with Tara Gidus and Kristina LaRue of ‘Flat Belly Cookbook For Dummies.’ “There is a balance between enjoying the season and overindulging—and it begins with a working knowledge of foods and drinks that are and aren’t waistline-friendly.”

According to the press release which announced the book’s debut, some foods and drinks can bloat your belly almost instantly by increasing gas in your digestive tract, causing your abdomen to look distended. This condition can be uncomfortable, but the good news is it’s only temporary.

“When you have an event coming up where you want your midsection to look as slim as possible, such as a holiday cocktail party, it’s usually best to avoid these foods for a few days beforehand,” says Gidus. “Keep reminding yourself how great you’re going to look in that little black dress—for most people, vanity combined with a short-term deadline is more powerful than textbooks full of information on how to achieve long-term health!”

In Flat Belly Cookbook For Dummies®, Palinski-Wade, Gidus, and LaRue (all of whom are recognized nutrition experts) share everything you need to know to shed fat and tone your midsection.

However, if you have time for only a crash course before facing off with an array of tempting holiday choices, read on to learn about six of the biggest belly bloaters and where they’re found:

Belly Bloater # 1: Sugar alcohols. Sugar alcohols are sugar substitutes that are only partially digested in your body. Because of this, they provide fewer calories per gram than regular sugar. They can also cause uncomfortable gastrointestinal side effects such as bloat, gas, and diarrhea, all of which can cause your belly to look and feel distended—and which can put a major cramp in your holiday style.

Belly Bloater # 2: High-sodium foods. Salt may not stand out as a belly bloater because it’s calorie free. But excess sodium causes your body to hold onto water weight, which leaves you feeling bloated and makes it hard to have a flat, toned midsection.

Belly Bloater # 3: Refined carbohydrates. Refined carbs are everywhere you look—they’re found in white rice, white pasta, sugary cereals, enriched-flour crackers, and much more. These grains have been processed and stripped of the outermost and innermost layers of grain, leaving all the carbohydrates and calories, but little of the protein, fiber, and nutrients. While this type of processing allows grains to be digested rapidly, they provide little in the way of fullness after eating. In addition, their rapid digestion leads to spikes in blood sugar and insulin levels, causing additional fat storage right where you want it least—your belly!

Belly Bloater # 4: Processed meats. Meats such as bacon, sausage, and hot dogs are high in sodium and saturated fats. Because sodium causes your body to retain excess water, this alone can bloat your belly. But combine that with a high intake of inflammation-promoting saturated fat, and you have a recipe for excess belly fat.

Belly Bloater # 5: Carbonated beverages. Carbonation is mostly just water, and it’s typically calorie free, so it seems innocent enough—especially when you’re not even consuming it in a soda!—but it can really bloat your belly.

Belly Bloater # 6: Soda. Although this popular beverage is a staple in most restaurants and homes (and at most holiday parties), it’s a big belly bloater. For one thing, soda contains gas-producing carbonation. Even more potent is its main ingredient, sugar, making it a rich source of empty calories that don’t provide any fullness. And finally, soda sparks a spike in blood sugar, which is followed by an insulin spike, leading to excessive belly fat storage.

“When it comes to staying healthy over the holidays, forewarned is forearmed,” concludes Gidus. “Before walking into a situation where you know there will be food, review your goals and strategies.”

With holiday gift-giving much on everyone’s minds right now, may I suggest an easy way to get some incredible experiences for those you love by going to the Charity Buzz website and choosing an auction item or two?

By following this Charity Buzz website link, you’ll discover 13 unique and phenomenal auction packages, live now through December 10!

The packages were put together by Chapters of Les Dames d’Escoffier International (LDEI), a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage, and hospitality.

Beginning in late October, I started my one-year term as Second Vice President of LDEI, so this organization is very near and dear to my heart.

So please take a moment to have a peek at the fantastic auction items for sale.

Packages include Four Tickets to the International Pinot Noir Celebration and a $100 Gift Certificate to the Joel Palmer House in the Willamette Valley (donated by my very own Seattle Chapter); a Three-Day Napa Wine Experience for Four at Cakebread Cellars (San Francisco Chapter), and Lunch with Carla Hall and Four VIP Tickets to “The Chew” in New York City (Washington, D.C. Chapter).

So please go to Charity Buzz and start bidding today!!!

Pike Place Market brings the magic back to the holiday season with the fun and joyful event, Magic in the Market, on Saturday, November 30. The festivities take place from 1:00 p.m. to 5:00 p.m., with the Market shops and restaurants open all day.

Meet Santa and his favorite elf in front of the Pike Place Market clock and take your own family photos while also finding original stocking stuffers, specialty foods, and handcrafted gifts for everyone on your list.

Great Figgy Pudding Caroling Competition Teams will perform for holiday shoppers from 1 p.m. to 4:30 pm under the Market Clock.

Kids 12 and under will have fun decorating cookies made by Pike Place Bakery in the new Atrium Kitchen located on the first floor of the Economy Building from 1 p.m. to 4 p.m.

The lighting of the 20-foot holiday tree as well the Market Swine Deer, Carrot, Strawberry, and Pear will be led by Santa with the help from Figgy Caroling teams at 5 p.m.

Event Details

What: Magic in the Market holiday celebration featuring free photos with Santa, a tree lighting ceremony, Figgy Pudding Carolers, and cookie decorating for kids.

When: Saturday, November 30, 1:00 p.m. to 5:00 p.m.

Where: Santa, tree lighting ceremony and Figgy Carolers will be located near the Market clock and sign; cookie decorating held in the Atrium Kitchen, Economy Market Building at 1st and Pike St.