Tavolàta Sunday Feast: Wagyu Beef

January 1, 2014

Volunteer Park Cafe Beef Stew northwest wining and dining downtown seattle website link

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)

Enjoy Trapeze Acts This Week at The Pink Door

December 16, 2013

The pink door aerialist northwest wining and dining website link

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's Butterscotch Budino northwest wining and dining website linkThe 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.

Les Dames Online Culinary, Wine, and Travel Auction!

November 25, 2013

Victoria British Columbia Horse and Buggy Christmas Holiday photo

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!!!

Dish of the Day: BOKA Duck and Claret Cocktail

November 11, 2013

BOKA chef peter birk northwest wining and dining website

At a  press dinner last month to celebrate the new Fall menu at BOKA Kitchen + Bar in downtown Seattle’s Hotel 1000 (just a few blocks from our condo), executive chef Peter Birk (formerly with Ray’s Boathouse and McCormick & Schmick’s) wowed the crowd with many lovely courses.

BOKA duck breast northwest wining and dining website link

This is a lousy photo due to the ever-changing rainbow of colors glowing from the wall near our table, but among his best dishes that evening was Crispy Duck Breast with Black Tea Custard, Chanterelles, and Roasted Grapes.

BOKA tea-infused martini northwest wining and dining website link

It paired perfectly not only with a Matthews Cellars Claret, but with a Black Tea Martini with Matthews Claret Mousse created by BOKA’s new bar manager and chief mixologist Cory Duffy.

Cory, who also owns Rain City Spirits (“Seattle’s Craft Vodka”), is taking the BOKA bar menu in intriguing new directions with a carefully curated collection of handcrafted, culinary-inspired cocktails.

You’ll want to try Cory’s house-made tonic water (made with Pinot Gris!) that figures “big” in the House Made (Big) Gin & Tonic.

Cory, a self-avowed “big fan of punches,” wowed the crowd with his Dark Rum Punch. It’s made from roasted figs, orange peel, brandied cherries, Dark Rum, and VSOP Cognac, among other ingredients. Full of rich, spicy flavors, the media members at our table pronounced it, “Christmas in a glass.”

You’ll want to stop by BOKA for its upcoming seasonal events, which include chef Peter’s Thanksgiving Cooking Class on November 14, Thanksgiving dinner, Christmas dinner and three Holiday Hideout Pop-Up Boutiques in December.

BOKA chef peter birk northwest wining and dining website link

Here is chef Peter at evening’s end, relieved and proud after a job well done.

 

Free, Interactive eCookbook Available from Visit Seattle

November 4, 2013

Fresh from seattle ecookbook cover northwest wining and dining

Visit Seattle has launched a free interactive eCookbook that highlights a range of talented chefs and signature Pacific Northwest cuisine. “Fresh From Seattle” features 26 recipes from 12 noteworthy contributing local chefs, including award winners such as Tom Douglas, Maria Hines, and Thierry Rautureau.

The 92-page eCookbook is a rich compilation of recipes, cooking and storage tips, color photos, food history, chef bios, and more.

Fresh from seattle salmon northwest wining and dining

Seattle chefs contributed original recipes, as well as personal restaurant favorites, that are designed to pique the culinary curiosity of the inspired home chef. In addition to Seattle celebrity chefs, the cookbook also features acclaimed hotel chefs.

Fresh From Seattle is available here, where it is downloadable as a PDF or you can link to Apple iTunes App Store for download. Both options are free of charge.

“Between Seattle’s creative chefs and welcoming hospitality community, we formed the perfect marriage for this project,” said Ali Daniels, Vice President, Marketing, Visit Seattle. “We are a city of gourmands, constantly exploring and finding new ways to share the inspired culinary offerings of the Pacific Northwest. Seattle’s vibrant food culture just has to be shared, and ‘Fresh From Seattle’ does just that.”

Fresh from seattle ecookbook crab cakes northwest wining and dining

“Fresh From Seattle” eCookbook contributing chefs and recipes:

Thierry Rautureau – Luc and Loulay

Northwest Wild Mushroom Salad, Toasted Hazelnut, Aged Balsamic Vinegar

Neah Bay Wild Coho Salmon with Moroccan Olive Tapenade

Skagit Valley Savory Strawberry & Red Wine Soup

Tom Douglas – Tom Douglas Restaurant Group

Tom’s Tasty Sashimi Tuna Salad with Green Onion Pancakes

Peak of the Season Crisp with Brown Sugar Oats

Etta’s Rub with Love Salmon with Grilled Shiitake Relish

Dungeness Crab Cakes

Maria Hines – Tilth, Agrodolce, Golden Beetle

Skagit River Ranch Wagyu Beef Tartare with Dijon and Grilled Romaine

Loki Fishing Vessel Seared Sockeye Salmon with Sweet Corn Salsa

Oxbow Farm Mixed Summer Squash Salad with Parmesan, Hazelnuts and Truffle Vinaigrette

Daisley Gordon – Marche, Café Campagne

Warm Potato & Salmon Roe Salad

Marché Mackerel

Pernod Mussels

Salad Marché

Sarah Lorenzen – Andaluca

Chorizo and Clam Fettuccini

Pavlova with Lemon Cream and Fresh Berries

Gavin Stephenson – The Georgian

Rooftop Honey-Smoked Salmon

The Georgian Black and White Chocolate Soufflé

Kerry Sear – ART Restaurant

Heirloom Tomato and Burrata Salad

Grass-Baked Chicken

Sean Pals – Brella’s Restaurant & Lounge

Grilled Peach Salad with Lemon Basil Vinaigrette

Thomas Horner – Hook & Plow

Razor Clam, Local Sausage, White Bean & Kale Stew

Peter Birk – BOKA restaurant + bar

Roasted Quail with Bluebird Grain Farms Farro

Preston Hagan – Jimmy’s on First

Jimmy’s Bloody Bakon Martini

Chris Lobkovich – Bookstore Bar & Café

Fiddlehead Fern Salad

Dames Auction Offers Up Dessert “Dash,” Signature Cocktails, Amazing Cuisine, and More!

October 28, 2013

Les Dames, Seattle Chapter 2010 Italian Ceramics Fundraiser

Readers of my Northwest Notes blog and the Northwest Wining and Dining website love great food, wine, cocktails, and travel–in short–the storied “good life!”

And one sure way to enjoy an evening of the “good life” is to attend the upcoming Les Dames d’Escoffier, Seattle Chapter’s  biennial fundraiser entitled, “There is Nothing Like a Dame.”

I’ve been a member of Les Dames d’Escoffier, Seattle Chapter (LDES) since 2004, serving in many positions including President, Vice President, Secretary, and International Liaison, my current role.

Our chapter’s 70 members include such food- and wine-industry luminaries as Renee Erickson (Boat Street Café, The Whale Wins, The Oyster and the Carpenter, Barnacle, the Narwhal oyster truck, and Boat Street Pickles), Fran Bigelow (Fran’s Chocolates), and Kay Simon (Chinook Wines).

In 2012, I stepped onto the International Board, serving as Chapter Board Liaison. Later on this month, I will become the organization’s Second Vice President!

So you can bet that LDES’s auction/fundraiser is an event for a cause VERY near and dear to my heart.

This year, the popular, 200-seat auction will take place on Tuesday, November 12, 2013, at the Women’s University Club (Sixth Avenue and Spring Street) in downtown Seattle. Doors open at 5:00 for the silent auction; dinner starts at 7 p.m.

“There is Nothing Like a Dame” will feature our chapter’s signature Dessert Dash, when guests bid on their favorite desserts created by LDES members, and then race to claim them. This year’s 20 offerings include Flower-Power Cake (Dame Sue McCown), Dark-Chocolate “Royal” Ruffle Cake (Dame Lisa Dupar), and New York Bye and Bye Cheesecake (Dame Rose Ann Finkel).

Dame Kathy Casey of Kathy Casey Food Studios—Liquid Kitchen fame will once again serve as Master of Ceremonies. And, for the fifth time in a row, Kathy has designed a special cocktail in keeping with the theme of the event—South Seas Sparkling Punch.

The menu also tempts, with Sushi Rolls provided by Dame Thoa Nguyen of Chinoise Café; Salumi Artisan-Cured Meats courtesy of Dame Gina Batali; Salade Verte with Mustard & Hazelnut Vinaigrette provided by Dame Joanne Herron of Le Pichet and Café Presse; and Braised Wagyu Beef Cheeks with Celeriac Crema & Pomegranate from Dame Holly Smith of Café Juanita. Dames Leslie Mackie, founder/co-owner of Macrina Bakery & Café, and Kristi Drake, co-owner of Le Panier Boulangerie Francaise, will supply the evening’s artisan rustic breads.

Auction items include an overnight stay at the five-star Four Seasons Hotel Seattle and dinner for two at ART Restaurant & Lounge; dinner and wine for six people at ARAGONA restaurant, the latest creation by über Seattle chef Jason Stratton; and Willis Hall wine tasting in your home for 10 lucky people!

John bell willis hall photo northwest wining and dining website link

Speaking of Willis Hall and its super-talented founder/owner/winemaker John Bell (above), Spencer and I purchased a similar auction package at an American Institute of Wine & Food (AIWF) event and enjoyed a tasting with John and two other couples last month during my birthday weekend.

John bell willis hall winemaker group photo northwest wining and dining website

The photo above shows John “holding court,” as he likes to call it, explaining his philosophy of making “Old-World wines with New-World grapes.”

John bell willis hall wines photo

John makes all sorts of wine (including dessert wines such as Razzmatazz, a luscious, not-too-sweet raspberry wine that pairs perfectly with dark chocolate) but he specializes in Merlot (his favorite grape and what he feels is Washington State’s best varietal).

Among our favorites that day (an entire mixed case of which made its way home with us!)? John’s 2002 Syrah, Willis Hall 2005 Merlot, and Willis Hall 2005 Cabernet Sauvignon.

The chance to buy unique auction lots such as tastings with winemakers; dinners prepared by LDES members; and travel opportunities, such as a romantic San Juan-Island getaway for two people on a private yacht, with lodging and dinner in Friday Harbor, make the LDES biennial auction a not-to-be-missed experience!

Monies raised through the Dessert Dash, Silent and Live Auctions, Raise-the-Baguette direct-donation of funds, and the Cork Pull will be used to fund scholarship endowments for women, Green Tables grants, community-outreach programs, and sustainable-agriculture projects. All of LDES’s efforts are based in Washington State. To date, the organization has raised $482,000 toward these efforts.

Tickets, which cost $125 per person, are available on the LDES website.

 

October Events at the Pike Place Market

October 14, 2013

Arcade lights pike place market logo northwest wining and dining website

Friday, October 18, marks one of the Pike Place Market’s most fun events of fall–Arcade Lights.

Seven p.m. to 10 p.m. that evening is the time to join your fellow foodies, locavores, beer lovers, and wine enthusiasts in the Market’s historic Arcade to taste handcrafted savory and sweet bites, handcrafted beer, local wine, and nonalcoholic drinks by more than 60 local artisan food and drink purveyors. Adults (over 21 years of age) only, please!

This after-hours event, which benefits all the good works of the Pike Place Market Foundation, provides the perfect setting in which to taste the latest creations of Seattle’s famously innovative food and drink purveyors.

The Pike Place Market Foundation, a non-profit organization supporting the following human service agencies at the Pike Place Market: Pike Market Child Care and Preschool, Pike Market Medical Clinic, Pike Market Senior Center and Downtown Food Bank

More than 60 local food and drink artisans will be showcased at Arcade Lights, including Drummin’ Up Wontons, Mt. Townsend Creamery, Ellenos Real Greek Yogurt, Sweet Iron Waffles, Whidbey Island Ice Cream Company, Finnriver Farm and Cidery, Naked City Brewery, Naches Heights Winery, Patterson Cellars, and more.

Pair your favorite must-have tastes with a glass of seasonal ale, Washington wine, or bubbly fruit soda in what has become known as the ultimate tasting event of the season!

Advance tickets, which cost $28, allow advance ticket holders to enter the event at 6:30 p.m. Day-of tickets are limited, and cost $35.

Ticket price includes 10 tokens, a tasting glass, and a cloth napkin. Additional tokens can be purchased at the event entrances.

Market pumpkins northwest wining and dining website

A more family-friendly event takes place on Saturday, October 26, when the Market offers up a Halloween celebration presented by the community’s very own Orange Dracula.

Kids and parents can snap photos with friendly witches, explore a spooky kiddie haunted house, and find the perfect carving pumpkin.

Pets in costume can join in the fun too! Trick or treat through the crafts market and participating Market businesses.

The fun begins under the Public Market clock and continues to Orange Dracula, which has Halloween decorations, costume,s and a Dracula pinball machine. Orange Dracula is located on the third lower level of the Market.

So, all in all, October is shaping up to be a VERY fun time in Seattle’s venerable Pike Place Market.

Dungeness Crab & Seafood Festival October 11-13

October 7, 2013

Dungeness Crab Festival

It’s that time of year again. . .time for the 12th Annual Dungeness Crab & Seafood Festival, which takes place from Friday to Sunday, October 11 to 13, 2013, in Port Angeles, Washington.

“Crabfest is the annual celebration of our region’s diverse bounty, the seafood, agriculture and maritime traditions, and the breathtaking coastal environment that is home to the Dungeness crab,” says festival producing director Scott Nagel. “The event will once again take place downtown at the Port Angeles City Pier, Gateway Center, and Red Lion Hotel overlooking the beautiful Strait of Juan de Fuca and Victoria, British Columbia.”

A nationally renowned event, the Dungeness Crab & Seafood Festival was named one of the Top 100 Events in North America by the American Bus Association in 2011. Coastal Living Magazine designated it one of the Top 10 Coastal Events in 2012. The festival will also be featured in an upcoming issue of national food magazine, Saveur.

This year festival organizers are honored to host the return visit of our friend and colleague Graham Kerr, whom we’ve written about in The Seattle Times. Graham was the first television chef, known as the “Galloping Gourmet,” working with his wife and producer, Treena.

Graham will prepare his favorite crab cakes, talk about his world view of food, and have books on hand for sale and signing. Additionally, he will serve as the celebrity judge of the festival’s first-annual chowder-making competition, the Captain Joseph House Chowder Cook-off, to be held Sunday afternoon. The public will not only have several opportunities to connect with Graham, but will participate in the tasting and rating of the amateur and professional chowder cooks.

Festival hours are Friday from 4 p.m. to 9 p.m.; Saturday from 10 a.m. to 9 p.m.; and Sunday from 10 a.m. to 5 p.m. Admission is FREE and the big-top tent provides covered seating.

There are several ways to get to Port Angeles: Drive route 101 to Port Angeles; fly Kenmore Air Express with connections to SeaTac and the world; and visitors from Canada will find special packages on the Coho Ferry from Victoria, which docks right next to the Festival!

For more information including transportation, accommodations, directions and the detailed program, please go to the Festival website.

Other Festival Highlights:

In the 9,000-square-foot Kitsap Bank Crab Central food tent, visitors will find an old-fashioned “crab feed,” complete with large kettles of fresh whole crabs ready to be enjoyed with fresh corn and cole slaw. The crabs are caught live locally – the freshest you can get!

At Crab Central and throughout the grounds, 15 local and regional restaurants will provide visitors with many delicious seafood dishes including crab cakes, grilled wild salmon, fish tacos, crab enchiladas, crab Rangoon, clam chowder, crab bisque, seafood gumbo, Northwest paella, fish ‘n’ chips, barbecued oysters, steamed clams, oyster stew, mussels, grilled scallops, and more. New this year is the Taylor Shellfish Farms Raw Oyster Bar!

In addition, there will be live music, Olympic-Peninsula wines for tasting, Northwest microbrews, and the Peninsula’s own Bedford Sodas.

But that’s not all! More than 80 booths will be featured on the city pier including juried crafts, merchants, nonprofit environmental organizations, and festival sponsors.

And The Columbia Bank Gateway Center will be home to the Chef Demonstration Stage, featuring ongoing cooking demonstrations by Graham Kerr and outstanding local and regional chefs, as well as a wine garden, food, and exhibits.

The Crab Revival will take place on Sunday morning from 9:00 a.m. to 10:30 a.m. The program includes a non-denominational service directed by Michael Rivers, gospel music from the Peninsula Men’s Gospel Singers, and other local musicians.

On Sunday afternoon all are invited to Crabfest’s first annual chowder cook-off sponsored by the Captain Joseph House Foundation, which provides respite and healing for families of our fallen warriors. All proceeds will go the House. Visitors can taste chowders from both amateur and professional cooks, and then vote for their favorite! The more tickets visitors buy, the more chowder they get and the more votes they can enter.

“Get crabbing” during the First Federal and Wilder Auto Grab-A-Crab Tank Derby, Saturday from 10 a.m. to 5 p.m. and Sunday from 10 a.m. to 4 p.m. Located on the city pier, the entire family can participate in this unorthodox derby by crabbing from large holding tanks using crab snares and bait. The $5 entry fee allows participants to crab for 10 minutes, no license or gear needed. Festival volunteers will be on hand to demonstrate how to catch, cook and clean the famous crustaceans. Purchase whole crabs to take home cooked or uncooked.

Stop by the Feiro Marina Life Center for a hands-on educational experience or to enjoy children’s activities.

The Peninsula College Athletic Department is a great Crabfest partner. Saturday and Sunday on Hollywood Beach is the Crabfest Sand Volleyball Tournament; Saturday is the Crabfest 5-K Fun Run/Walk with proceeds supporting the women’s basketball program. When visitors get their Crab Derby crabs cleaned and packed to go, the men’s basketball team does the work. And every night the soccer team cleans Crab Central.

Fresh cooked, chilled and cleaned crab will be available to take home throughout the festival (cooked crab can be taken to Canada).

San Juan Islands Great Island Grown Festival October 1-13

October 1, 2013

Crow Valley Farm Orcas Island

Bountiful farms, stunning pastoral landscapes and superb local food…that’s the San Juan Islands way of life!

The Great Island Grown San Juan Island Festival

Beginning today, and lasting until Sunday, October 13, farmers, restaurants, the Island community, and visitors will come together to celebrate this unique and coveted destination at The Great Island Grown Festival.

The Great Island Grown Festival features two weeks of events and workshops, from distillery tastings and plein-air farm painting to shellfish tours and sheepdog demonstrations to farm parades, bike tours of farms, and vineyard harvests. And, of course, farmers’ markets, harvest festival, and farm-to-table meals.

Island Grown in the San Juans is a membership organization of San Juan County farmers, restaurants, and supporters. The organization celebrates the bounty of the Islands’ rich agricultural heritage, and inspires Islanders, visitors, and businesses about the many benefits of buying locally grown and harvested products from land and sea.

The complete festival calendar and more details including dates and locations are available on the Island Grown in the San Juans website.

And here’s some really interesting historical information about agriculture in the San Juan Islands (from the media release):

The San Juan Islands are blessed with a temperate climate and were once considered to be the breadbasket of Western Washington. The local fruit industry began in earnest in the 1890s, with the introduction of Italian prune plums, and grew to include thousands of trees bearing apples, cherries, peaches, and pears.

During the early 1900s, farmers shipped boatloads of fruit from all the major islands to Salish-Sea ports, where the produce was transported by rail throughout the country. Although the islands no longer dominate Washington’s fruit industry, the legacy of historic orchards with local varieties such as the Orcas pear bear witness to the rich history of Island fruit-raising and distribution—a heritage that is still cultivated by San Juan County growers today.

Island Grown in the San Juans chose a logo with a pear in a boat as a symbol of the rich agricultural heritage of the island archipelago situated in the waters of the Salish Sea. Pears played a key role in fruit raising in the San Juans during the period from the 1890s to the 1930s.

The pear represents an Orcas pear, a delicious heritage variety that was discovered by Joseph C. Long along a roadside on Orcas Island in 1966. The Orcas pear (Pyrus communis) is listed as an American Heirloom Pear in Slow Foods USA “Ark of Taste,” and is suitable for fresh consumption, canning, and drying.

The boat was, and still is, one of the primary means of transportation in the islands. Even today, islanders are known to transport their farm produce by boat to markets on other islands.

Photo courtesy of Island Grown

Four Seasons Seattle Gets Five Stars!

September 16, 2013

Four seasons hotel seattle infinity pool

It’s not every day that your next-door neighbor gets a five-star rating.

But that’s what happened last week when our neighbor just across the courtyard, the Four Seasons Hotel Seattle, became the only hotel in Washington state to be awarded the coveted Forbes Travel Guide Five-Star rating for providing extraordinary experiences with flawless service and the finest amenities.

We’ve written about our own very special part of downtown Seattle, at the corner of First Avenue and Union Street, for The Seattle Times. And you can look at the Five-Star photo album on Facebook.

Four seasons hotel seattle lobby

And happy to report that the Four Seasons is going strong, happily celebrating its fifth anniversary on November 3, 2013.

The 147-room hotel was recognized in Forbes Travel Guide’s inaugural mid-year update to the official 2013 Star Rating announcement and is one of 83 five-star hotels, representing the very best of the best hotels in the world. The Spa at Four Seasons Hotel Seattle is also the only spa in Seattle to receive a Four-Star rating.

Four seasons hotel seattle room

“To be recognized as the best hotel in Washington for our service and amenities is such an honour, and everyone here at the Hotel contributed to our success,” says Ilse Harley, Four Seasons Hotel Seattle general manager. “We’ve been receiving similar feedback from our guests since opening, whether in person or on consumer-generated sites, and to have Forbes Travel Guide mirror what our guests are telling us is outstanding.”

Four Seasons Hotel Seattle will be showcased with all of the 2013 Star Rating recipients on the Forbes Travel Guide website. Since 1958, Forbes Travel Guide’s professional inspectors look for service that is intuitive, engaging, and passionate, and goes beyond expectations. In addition, the physical nature of the hotel is designed with comfort in mind, with particular attention paid to craftsmanship and quality of product, often making the property a destination unto itself. This includes service and amenities found at ART Restaurant & Lounge, The Spa at Four Seasons Hotel Seattle and the property’s unique outdoor infinity-edged pool.

“Our Star Ratings recognize the finest hotels, restaurants and spas in the world. These ratings serve as guideposts for consumers seeking exceptional travel experiences, and our primary mission is to serve the consumer,” said Michael Cascone, president of Forbes Travel Guide. “We’re proud to be associated with the new additions to our global list.”

“This is truly a celebration for our staff, as we mark our fifth anniversary with the Five-Star rating. Today, our guests will receive ‘Star Treatment’ with Champagne and treats in the lobby and restaurant,” continues Harley. “This award also puts Washington state on the map with other exceptional properties from destinations in the United States, China, and Europe. Out of the more than 187,000 hotels around the globe, only 83 properties are deemed worthy enough of the Five-Star recognition.”

Four Seasons Hotel Seattle continues to be recognized as the best hotel in Seattle, taking the #1 spot in the city on Travel + Leisure’s World’s Best Awards for its outstanding service, downtown location, and sweeping views of Elliott Bay and the Olympic Mountains. Four Seasons is the only Seattle property in Robb Report’s World’s Top 100 Hotels 2013. While TripAdvisor’s 2013 Travelers’ Choice awards named it the #4 top overall hotel in the US, #4 top luxury hotel and #10 hotel for service.

« Older PostsNewer Posts »