On Friday, May 28, our friend and award-winning Seattle chef/owner Christine Keff reintroduced Flying Fish’s new location in hot new South Lake Union and we were lucky enough to be among the hordes who descended for the opening-night party the evening before.

In addition to mouth-watering happy hour, dinner, and late-night dining, Flying Fish now serves lunch at its new location. The menu features small plates, large plates, platters, and bowls to encourage diners to sample a wide variety of the kitchen’s creations and includes such “Fish” classics as Sister-in-Law Mussels, Crispy Calamari, and Grilled Fish Tacos. Flying Fish will also continue to feature a full bar and wine list to fit any taste and budget.

The new “Fish,” located at 200 Westlake Avenue North, brings its flair for fresh, creative dishes to Vulcan’s environmentally friendly, LEED Gold-certified Westlake/Terry Building on the corner of Westlake Avenue North and Thomas Street. It’s easy (and fun!) to hop on the South Lake Union Transit (SLUT) from the Westlake station in downtown Seattle and be whisked to within a few steps of Flying Fish’s door in a matter of minutes.

Happy hour begins at 4 p.m. each day, and dinner is served seven nights a week starting at 5 p.m. Regular lunch service is offered Mondays through Fridays.

A busy Sunday evening at Flying Fish’s new South Lake Union location

On a subsequent Sunday-evening visit, we hopped on the SLUT and sat at the bar for a glass (or two) of French Rosé and several apps. There was a good crowd and the small plates we tried were all grand.

Crispy Calamari, Field Greens Salad, Sea Scallops With Sunchoke Purée

Hawaiian Grey Snapper Carpaccio and Curried Lamb Ribs

“This is the start of a fresh, new chapter for Flying Fish. We look forward to continuing our tradition of service, creativity, and superior sustainable seafood in the revitalized South Lake Union neighborhood,” Chris Keff says. “Our new location in this dynamic neighborhood allows us to grow and expand our Flying Fish community in new ways that perfectly align with our values of innovation and commitment to sustainability.”

Although experiencing a rebirth, Flying Fish will stay true to its roots and commitment to delivering the freshest possible fish to create signature dishes featuring local organic ingredients, global spices, and forward-thinking styles of preparation. Keff remains committed to the values that first brought local and national acclaim to Flying Fish: an inventive, always-changing menu featuring the freshest, in-season seafood and produce from local farms and regional fishermen.

Congrats, Chris! And here’s to many more years of making Seattle diners and visitors mouths water and tummies happy.

City dwellers pack up the car and head out to Arlington, Washington, this weekend (June 19 and 20, 10 a.m. to 5 p.m.) to Biringer Farm’s Strawberry Fest. It’s located on the new Red Rooster Route, a collection of half a dozen small family farms, at 21412 59th Ave NE, Arlington, WA, 98223.

Think of this as a strawberry paradise. Ride the Jolly Trolley out to acres of fresh strawberries to pluck and eat right from the vines. You’ll never get them any fresher!

Enjoy the open wide spaces, get back to nature, meet the farmer, and see where your food comes from. Picnic in the vintage covered wagon next to the historic barn or bring a blanket and picnic on the grass.

Festive Activities: Pony Rides, Giant Strawberry Ride, Kiddy Slides, Puppet Shows, Inflatables, Pennies in the Hay, Story Time, Barnyard Croquet, Pig-Butt Bowling, and more.

Barn Market: Ready-picked strawberries, containers of fresh-sliced and sugared ready-to-eat strawberries, local honey, shortcakes, cold drinks, and (of course!) fresh strawberry shortcake.

This is an experience in this traditions are kept, treasured memories are made, and luscious fruit goes home with family and friends. . .until they return again.

How best to use your fresh-picked strawberries? Here’s a complete Northwest menu. . .scroll down for the recipe for Merry Berry Medley.

As many of you know (and any of you who are familiar with my seventh book, Pacific Northwest Wining and Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia), Idaho is fast emerging as a major wine-producing state. With the long, hot days available to growers and Idaho’s rich volcanic soil, grapes are being grown and made into award-winning wines.

Idaho Wine Month focuses attention on this burgeoning industry, and brings people together for all of the tastes and treasures that Idaho has to offer. With the promotion of Idaho wine during Idaho Wine month, local restaurants, retail stores, and wine shops will be offering specials for those who purchase wines produced and bottled in Idaho during June.

Another way to celebrate Idaho Wine Month is by attending the second annual Savor Idaho, Idaho’s Premier Wine & Food Event, hosted by the Idaho Grape Growers and Wine Producers Commission. Focusing on Idaho wine and food, Savor Idaho will be held at the Idaho Botanical Garden on June 13th from 2 p.m. to 6 p.m. It will feature many local wineries, restaurants, and exhibitors.

Back in November, I wrote a story about a little grappa maker striking it big just across the lake from Seattle in Woodinville, Washington.

Happy to report that last month, Soft Tail Spirits launched another enticing craft liquor–Vodka.

According to Soft Tail’s co-owner and distiller, Dennis Roberts, “It’s taken us almost a year but I can finally say that Western Washington has its first locally produced Vodka since Prohibition. We opened our doors with Grappa in April of 2009 and Grappa will always be our signature spirit. Now we are proud to announce the release of our Soft Tail Vodka.

“Our Vodka has been given the most scrutiny thus far; we attempted the pot-still method and weren’t pleased with the results. That led to purchasing a new Vodka still designed specifically for our needs.”

Robertson says he attempted a number of wheat-based Vodkas and didn’t care for the results. That led to the question, “What other resource from Washington State can we make vodka from?”

He claims the most obvious source was also the most recognizable–the apple.

“We have found that the Washington apple offers unique and higher-quality sugars for the distillation of Vodka than the more traditional potato or grain bases do,” Robertson says. “Through the multiple-distillation process, the apple flavors are gone and what’s left is a crisp, clean, and fresh premium Vodka that’s dangerously smooth.”

So go taste for yourself. Soft Tail Spirits’ tasting room is open Saturday and Sunday from noon to 5:00 pm. Soft Tail Spirits 80-proof Vodka sells for $28.00 for a 750-ml bottle.

Tango, just up Pike Street from the Seattle Convention Center, has always been one of our favorite places for top-quality tapas and paella, its outstanding wine list, and romantic ambience.

So we were especially happy to learn that next month marks the Spanish sweetheart’s 10th year in operation.

Owner and affable general manager Travis Rosenthal sent me the link to all the planned festivities for the big birthday celebration and shared some reflections on being in business for 10 whole years.

“Ten years in restaurant years is a long time and definitely worth celebrating! This April we will celebrate this important milepost with free El Diablo [one of Seattle's best-ever desserts], happy hours all night long, and live tango dancing.

“Back in 2000, many people had not tried, or even heard of mojitos, ceviches, sangría, and paella. Actually, I’m not sure people even understood the style of “tapas” and “small plates.” Sharing was something we taught our children but would never do on a first date.

“Times have definitely changed! Sometimes it’s better not to be the hot, new Seattle restaurant that everyone writes about for a year and then forgets. I think we are a very comfortable ’sure thing’ for our regular, local diners. Our guests continue to come back even during hard economic times and, with continued support, Tango should keep dancing for many years to come.”

Imagine the chance to work side by side for an entire week with award-winning masters in Washington State’s premier wine industry, Chicago’s exciting restaurant scene, or a small island resort in the British West Indies!

That dream could come true if you are the lucky winner of the 2010 Les Dames d’Escoffier International (LDEI) Legacy Awards.

This year’s awards will be given in three categories:

Culinary: Hosted in Chicago by Dames Carrie Nahabedian, Chef/Owner of NAHA Restaurant, Deann Bayless, Owner of Frontera Grill, and JeanMarie Brownson, Culinary Director of Frontera Foods.

Wine: Hosted in Washington State by Dames Kay Simon, Winemaker/Owner of Chinook Winery, and Patricia Gelles, Managing Director/Owner of Klipsun Vineyards.

Hospitality: Hosted in Little Cayman Island by Dame Gladys Howard, Owner, Manager, and Executive Chef if Pirates Point Resort.

Established in 2009, each Legacy Award offers a one-week workplace experience to beginning or mid-career, non-Dame women in the U.S.A. and Canada. Candidates must have at least two years of experience and must be currently working in the food, beverage, or hospitality industries. Working beside Dames with award-winning credentials, the recipients will experience high energy, intense, career-expanding days and nights with extraordinary teams.

“The award fulfills the LDEI mission of education, advocacy, and philanthropy,” said Teresa Farney, president of LDEI. “By linking three deserving women with highly successful Dames in food, beverage, and hospitality, they will expand their education, and we will be advocating professional development in a philanthropic manner. It is hoped that they will, in turn, mentor other women in culinary careers perpetuating a lasting legacy.”

Travel and hotel accommodations for six nights will be reimbursed for each winner up to U.S. $2,000. Applications are now available and must be submitted by April 16, 2010. The second annual Les Dames d’Escoffier International Legacy Awards winners will be announced on May 15, 2010, and must be fulfilled by October 15, 2010.

Les Dames d’Escoffier International is an invitational organization of women leaders in food, beverage and hospitality whose mission is education, advocacy, and philanthropy. Presently, there are 27 chapters and 1500 members in the USA and Canada.

If you have any questions about the awards or entry process, please contact the Legacy Awards Chair, Lila Gault at (212) 242-5644 or email her at lila@gaultgreen.com.

Come and celebrate the outstanding talent and diversity of Seattle’s Black culinary community at CD Forum’s 2010 Food as Art at Bell Harbor on Saturday, April 10, with a VIP reception starting at 6:00 and dinner and the auction taking place from 6:30 to 11:00 p.m.

Presented by the Central District Forum for Arts & Ideas (CD Forum) as its primary fundraiser, 2010 Food as Art at Bell Harbor showcases 14 accomplished local Black Executive Chefs and Restaurateurs serving up an elegant evening of food, wine, auctions, and dancing at Seattle’s Bell Harbor International Promenade.

According to the press release, “Consistent with CD Forum’s mission to challenge the definition of what it means to be Black, the spectacular menu features not only the soul-warming Southern cooking historically associated with Black chefs, but a wide array of culinary perspectives, including Mediterranean, Caribbean, French, Vegan, African, Spanish, and Italian.”

“The CD Forum is at the forefront of engaging Blacks and Seattle at-large, through the humanities and performing arts,” said Kumani Gantt, CD Forum Executive Director, “and Food as Art is no exception. It’s a celebration of Seattle’s wonderful culinary talent and true to the CD Forum’s vision to challenge assumptions about Black culture, our chefs present a diverse array of culinary perspectives.”

Food as Art generates nearly $100,000 each year for the CD Forum, a hefty percentage of the organization’s modest operating budget. The proceeds from this event expand CD Forum’s ability to offer inspirational performing arts, readings, lectures, and discussions about the Black experience in America.

Curated by Andaluca’s renowned Executive Chef Wayne Johnson to ensure a wonderfully balanced culinary experience, the 2010 Food as Art lineup includes a pair of “Iron Chefs” as featured on the Food Network - Campagne Executive Chef Daisley Gordon and Osteria La Spiga Executive Chef Sabrina Tinsley.

In addition, featured dishes/cuisines include vegan by Makini Howell (Plum Bistro and Sage Café), Brazilian by Graça Ribeiro (Tempero do Brasil), Caribbean by Theo Martin (Island Soul), Pan-African by Mulugeta Abate (Pan Africa Market), along with several more outstanding chefs.

2010 Food as Art at Bell Harbor also features two guest chefs from the Culinary Wonders USA program, which cultivates minorities in the culinary arts fields. This year’s guest chefs are Erika Davis from The Ponte Vedra Inn & Club in Florida, and Shawn Lightfoot from Liquid Lounge and Restaurant in Washington, D.C.

During the opening VIP reception, Donna Moodie (marjorie) will provide appetizers and cocktails will be conjured up by mixologist David Nelson (Tavern Law). Later in the evening guests can look forward to a special dessert auction is being crafted by executive pastry chef Sachia Tinsley of Wild Ginger, tea samplings by Tea Maven Tracy Knight Shafer of T(ea) Gallery, and coffee generously provided by Coffee Rwanda.

Tickets cost $125 per person for general admission; $175 per person for VIP tickets, and must be purchased by April 2.  Tickets are available online at Brown Paper Tickets, or by calling 206.323.4032, ext. 116. Tickets will not be sold at the door.

Click on these links for a full list of participating chefs and a complete menu of the evening’s dishes, or for additional information about 2010 Food as Art at Bell Harbor.

Today, lamentably, marks just about the halfway point through the wonderful Dine Around Seattle promotion that takes place in Seattle every March and November. And, also lamentably, I’ve only had the opportunity to dine at one of the participating restos so far.

But that one experience was truly memorable.

On a Thursday morning at 11:30, I met two of my best girlfriends (we call each other “Sis,” even though we aren’t technically related) for lunch at Tom Douglas’s venerable Dahlia Lounge (which celebrated its 20th anniversary late last year).

My sises and I were so busy chatting, I didn’t snag a shot of Tom’s Tasty Tomato Soup with Brown-Butter Croutons or the Mixed Baby Lettuces with Lemon, Sea Salt, and Reggiano, although both tasted great.

But I did get a photo of the Pan-Seared Chilled Albacore Tuna with Buckwheat Soba, Pickled Beets and Daikon, and Green Garlic Aïoli, which all three of us ordered.

Rosy pink and perfectly seared, the generous portion of tuna rested on a bed of flavorful noodles. The beet salad provided a crunchy snap and the creamy green-garlic aïoli a bracing and pungent top note. Asian cuisine à la Northwest at its best.

Here is the Chocolate-Vanilla Bean Custard Éclair (its creamy-sweet custard flecked with real vanilla beans!) and what turned out to be the surprising star among the dessert trio–Lychee-Ginger Sorbet, a sweet (but not too sweet) refresher studded with black sesame seeds. Delish.

Of course, you can’t eat dessert at any of Tom Douglas’s restaurants without saving room for a piece of the Triple Coconut Cream Pie with White Chocolate and Toasted Coconut. One picture worth 1,000 words.

And all this goodness for just $15 per person, plus tax and gratuity, through end of the month.

My colleague Natalie MacLean, an independent and award-winning journalist who is author of the bestselling “Red, White, and Drunk All Over” and also edits one of the largest wine sites on the Web, has just launched a new mobile application for iPhone, iPod Touch, BlackBerry, Droid, and other smartphones. Developed by Cerado, this app builds on the success of her Drinks Matcher and includes all the pairings in the original app, plus thousands of wine reviews, recipes, articles, blog posts, glossary definitions, cellar journal, and winery directory.

And best news? This fabu new app is free!

According to Nat’s press release:

“With the Nat Decants Mobile App, you can find the right wines, whether you’re in a restaurant or at the liquor store restocking. It’s like having a sommelier in your pocket.”

Features of the new Nat Decants Free Mobile App include:

- Find 380,000 professionally tested food and wine pairings (not generated by computer algorithm)
- Access thousands of wine reviews by an independent journalist
- Search the reviews by winery, price, score, region, grape, vintage, food match
- Track your wines in your virtual cellar and add your own journal notes and scores
- Search a directory of 10,000+ wineries to buy wine or plan a visit
- Find thousands of tasty, tested recipes for every wine
- Get wine savvy with articles, glossary definitions, and blog posts
- Share on Twitter, Facebook, and e-mail with friends

To get the free Nat Decants Mobile App visit:

www.nataliemaclean.com/mobileapp

On the page above, click on the words iPod or iPhone under the iPhone image to go to the iTunes store for the app. The direct link is:

http://itunes.apple.com/ca/app/nat-decants/id353052386?mt=8

For BlackBerry, Droid, Nexus One, Nokia, Palm Pre and other smartphones, click on those words under the BlackBerry phone image. The direct link is:

http://www.nataliemaclean.com/mobile

A recent press release informed me that the prestigious Culinary Institute of America (CIA) at Greystone. the school’s Napa-based campus (where I’ve had the pleasure to attend many classes and symposia) has created a new wine and beverage certificate program for 2010.

The Accelerated Wine and Beverage Certificate Program (AWBP) will advance a student’s professional skills in the wine and beverage sector. An AWBP certificate will position graduates to pursue career opportunities in numerous segments of the food and beverage industry.

“A deep understanding of wine, beer, spirits - even coffee and tea - is vital to career success in the foodservice and hospitality fields,” said Adam Busby, CMC and Director of Education at CIA Greystone. The pioneering AWBP program will equip students with skills and insights required for advancement toward leadership positions in beverage management in both fine and casual dining, restaurant front-of-house management, wine and beverage retail, wholesale, and more.

The accredited 30-week AWBP will impart knowledge and skills related to sensory evaluation, flavor dynamics, cellar management, and mixology. Food and beverage pairing, service, and hospitality are major components of the eight-month curriculum.

“AWBP students will graduate with a wine and beverage education on par with those skills learned by the CIA’s culinary students,” notes Busby.

The program launches in September 2010 at the CIA’s Greystone campus in St. Helena. Classes will be held at the Rudd Center for Professional Wine Studies, a state-of-the-art complex featuring two tasting theaters ideally designed for the in-depth study of wines and beverages.

Program enrollees must have a bachelor’s or associate degree in hospitality management, culinary arts management, or a related field, or have a bachelor’s degree in another discipline as well as relevant food and beverage industry experience. Financial aid is available for those who qualify.