Just got the good word that Pike Place Market’s venerable Pike and Western Wine Shop will expand its usual free Friday tasting on August 20, 4 p.m. to 6 p.m., to welcome best-selling cookbook author, award-winning television cooking show personality, chef, and restaurateur Lidia Bastianich.

Bastianich will sign copies of “Lidia Cooks From The Heart of Italy,” while guests sip complimentary tastes from Lidia’s own winery: Bastianich Vineyards. Bastianich Vineyards, which Lidia opened with her son, Joseph, is located in the Colli Orientali region of Friuli in Northwestern Italy, an area widely known for its wine production, terroir, and grape varieties such as Tocai Friulano, Schiopettino, and Refosco.

A limited number of cookbooks will be available for sale for $35, and a selection of wines from Bastianich Vineyards will also be available. The event is free and open to the public.

The book signing is in conjunction with Pike and Western’s weekly Friday tasting, usually held from 3 p.m. to 6 p.m. Wine-shop owner Michael Teer will be pouring tastes from Bastianich Vineyards, and Pike and Western’s knowledgeable staff will guide guests through the unique and informal tasting.

Lidia’s latest cookbook, “Lidia Cooks From The Heart of Italy” (Knopf, 2009), profiles 175 regional recipes from 12 regions of Italy. The featured regions include many lesser known parts of Italy including Molise, Liguria, Umbria, Abruzzo, Calabria, Valle d’Aosta, Le Marche, Trentino Alto Adige, Basilicata, and Sardinia as well as the famed Lombardy and Emilia Romagna.

Lidia herself has garnered much acclaim for the past two decades for her best-selling Italian cookbooks, six restaurants, entertainment company (Tavola Productions), and various cooking shows, including the Emmy-nominated “Lidia’s Italy” series. She also founded a second winery, La Mozza, with Joseph Bastianich and Mario Batali. Other cookbooks include “Lidia’s Family Table,” “Lidia’s Italian-American Kitchen,” “Lidia’s Italian Table,” and “La Cucina di Lidia.”

For more information on Lidia Bastianich, please visit www.lidiasitaly.com.

Located in Seattle’s historic Pike Place Market, Pike and Western Wine Shop has been pairing customers with the perfect bottle of wine since 1975. A local wine shop with a world view, Pike and Western has supported the local wine industry since its inception and also stocks an extensive selection of wines from around the world. In-store wine tastings are offered every Wednesday, 4-6 p.m. ($5) and every Friday, 3-6 p.m. (free). Visit online at www.PikeandWestern.com, follow on Twitter @PikeWesternWine or phone (206) 441-1307.

Happy to report that the Pike Place Market’s Farm Days are going strong, and continue on the cobblestones now through September 29 with chef demonstrations through September 19.

From 10 a.m. to 4 p.m. on Wednesdays, Saturdays, and Sundays, western and eastern Washington-based farmers set up on the street under airy tents. The tents allow them additional selling space for the season’s bounty, so customers can enjoy the freshest, most nutritious and delicious, local and organic produce.

Look for farms like Stoney Plains Farm from Tenino, Tiny’s Organics of Wenatchee, Alvarez Farm from Mabton, Alm Hill Gardens of Everson, Martin Family Orchards from central Washington, Sidhu Farm of Puyallup, Full Circle Farm from Carnation, and many more, on Pike Place starting at Pine Street. Look for greens, root vegetables, stone fruits, berries and other delectable “super foods.”

Pike Place is closed to car traffic from Stewart to Virginia on Sundays to create a lively pedestrian plaza of shoppers, farmers, and chefs. At noon (and also at 2 p.m. many Sundays), chefs show with panache how to cook the bounty grown by farmers. See below for the complete chef cooking demo schedule.

At the Pike Place Market, the city’s granddaddy of all farmers markets, shoppers engage in the 103-year-old tradition of “Meet the Producer” when they purchase directly from the farmers. This was the original intent behind the creation of the Pike Place Market by the Market’s founders. “Meet the Producer” is proclaimed in the sign next to the Market’s iconic clock and sign.

Summer Sunday Chef Demonstrations Schedule

August 1: Diego Castroviejo – La Taberna Del Alabardero – Noon
August 8: John Sundstrom – Lark & Licorous – Noon
August 8: Diane LaVonne – Diane’s Market Kitchen – 2 p.m.
August 15: Jason Stratton – Cascina Spinasse – Noon
August 15: Seth Caswell – emmer & rye – 2 p.m.
August 22: Wayne A. Johnson – Andaluca – Noon
August 29: Peter Birk – Ray’s Boathouse – Noon

September 5: Pranee Halvorsen – I Love Thai Cooking – Noon
September 12: Angie Roberts – BOKA Kitchen & Bar – Noon
September 19: Franz Junga – Il Fornaio – Noon

Visit www.pikeplacemarket.org for more info.

Good news for gluten-intolerant customers!

Due to a recent health crisis–discovering she suffers from Multiple Sclerosis (MS)–Jackie Roberts, owner and founder of the long-running Pink Door restaurant in the Pike Place Market, has re-examined her menu and wine list. She now offers gluten-free options along with a lengthy carte of biodynamic and organic wines.

Spaghetti (Quinoa) Primavera features green garlic, spring peas, fava beans, spring mushrooms, spinach, fresh herbs, and nubbins of goat cheese to make it creamy, all for $17

“I’ve been on a sabbatical of sorts (health crisis) and wanted to be sure you knew about the new gluten-free pasta on our menu,” she wrote in an e-mail. “Also, in my own personal quest for healthier eating/drinking,  I have printed a ‘key’ in the form of a sun to denote the massive collection of organic, biodynamic, and sustainably farmed wines that are on our 150-bottle list. I am quite proud of this. When I’m dining out, I notice there are no quality organics on most restaurants’ lists (or if there are, the staff is not knowledgeable about them).”

Jackie has spent hours testing every wheat-free pasta from Italy, San Francisco, and Seattle to serve at The Pink Door. What Roberts has unveiled (and is proving very popular at the restaurant) is not just a substitute, but a gluten-free dish made from quinoa that is truly delicious and bursting with the freshness of spring.

Spaghetti Primavera is a wonderful alternative for people who are gluten intolerant or simply want to enjoy a healthy option over traditional wheat-based pasta dishes.

Chukar Cherry Company has been a popular fixture in the Pike Place Market’s Main Arcade for many years. Happy to report that the good folks at Chukar (including the company’s founder and fellow Seattle Dame Pamela Montgomery, a.k.a., “Ma Chukar,” and husband J.T.)  have just completed an upgrade that makes the venerable permanent stand feel even more warm and cozy than before.

Here’s a photo snapped late afternoon on a busy Saturday as the lovely ladies behind the counter are working hard, giving out loads of free samples to tourists and locals alike, as always.

Note the new signage and warm cherry cabinets behind the sales clerks. Very nice!

And here’s a more straight-on shot provided by Pam and J.T. Congrats and “cherry cheers,” dear friends!

A recent press release from my beloved Pike Place Market alerted me to the upcoming Barbecue Competition. So I wanted to share it with you. . .

It’s a Smokin’ Good Time at the 8^th Annual BBQ Competition at Pike Place Market on April 18

Winners get awards and bragging rights when 30+ teams cook all Saturday night for the judges

WHEN: Sunday, April 18, 2010, 10:00 a.m. – 4:00 p.m. Awards ceremony starts at 4:30 p.m. Load-in and set-up begin Saturday evening at 6:00 p.m.

WHERE: Along Pike Place from Pike Street to Virginia Street. Pike Place will be closed to vehicles Saturday night and all day Sunday.

WHAT: Big rigs and trailer pits move in as 30+ teams camp out for the night to slow-cook their meats. Cooks turn in their best BBQ items to judges, with the winners being named in each category at 4:30 p.m. Sunday. Categories include pork butt, ribs, chicken and brisket.

This 2010 Washington State BBQ Championship at Pike Place Market is produced by the Pacific Northwest BBQ Association and is a qualifier for national BBQ championships such as Great American BBQ, American Royal and Jack Daniels World Championship Draw. Over $2,500 in cash and prizes will be awarded to the winners.

Pike Place Market shoppers can stop and chat with chefs and their crews to get some great BBQ tips. BBQ sandwiches will be sold starting at 11:00 a.m. to benefit the human service agencies at the Market.

For more information, visit http://pnwba.com/.

FOR IMMEDIATE RELEASE: April 13, 2010
CONTACT: Anthony James, 206-910-4084

It’s a Smokin’ Good Time at the 8th Annual BBQ Competition at Pike Place Market on April 18
Winners get awards and bragging rights when 30+ teams cook all Saturday night for the judges

WHEN: Sunday, April 18, 2010, 10:00 a.m. – 4:00 p.m. Awards ceremony starts at 4:30 p.m. Load-in and set-up begin Saturday evening at 6:00 p.m.

WHERE: Along Pike Place from Pike Street to Virginia Street. Pike Place will be closed to vehicles Saturday night and all day Sunday.

WHAT: Big rigs and trailer pits move in as 30+ teams camp out for the night to slow-cook their meats. Cooks turn in their best BBQ items to judges, with the winners being named in each category at 4:30 p.m. Sunday. Categories include pork butt, ribs, chicken and brisket.

This 2010 Washington State BBQ Championship at Pike Place Market is produced by the Pacific Northwest BBQ Association and is a qualifier for national BBQ championships such as Great American BBQ, American Royal and Jack Daniels World Championship Draw. Over $2,500 in cash and prizes will be awarded to the winners.

Pike Place Market shoppers can stop and chat with chefs and their crews to get some great BBQ tips. BBQ sandwiches will be sold starting at 11:00 a.m. to benefit the human service agencies at the Market.

For more information, visit http://pnwba.com/.

Tomorrow, February 11, from 6 p.m. to 9 p.m., the good folks at the Pike Brewing Company will ask the age-old question, “What beverages go best with everyone’s favorite food: chocolate?”

And for the second year in a row, Pike will pair the best beers, wines, spirits, and mead with an assortment of chocolate that would make Willie Wonka jealous.

According to the company’s press release:

“Pike’s Chocofest, billed as ‘foreplay before the big day’ is a romantic and educational way to discover the wide variety of chocolate treats from here and around the world. Stations set up throughout the Micro Brewery Museum and Naughty Nelly Room feature different chocolate treats, each presented by an expert (usually the chocolate makers themselves). Adjacent to each chocolate table is a drink table staffed with experts to sample and explain their beverages.

“This year more than two dozen different chocolates will be sampled along with more than 20 different beers, wines, mead and spirits.”

Cost is $25 per person, and the tasting will be held in The Pike Pub’s Microbrewery Museum Room. R.S.V.P. to Michael St. Clair at mstclair@pikebrewing.com or (206) 812-6613.

Among the producers in attendance:

Badger Mountain Vineyards and Powers Winery – Seri Sedlacek will pour Badger Mountain Port and Powers Malbec
Carter’s Chocolates – Matt Carter of Port Orchard, WA will present his boutique truffles made with 3 different Pike beers.
Chocolate Box – This neighborhood retailer, located just steps from the Pike Place Market, specializes in Northwest chocolatiers and will showcase Lesley’s French-style artisan chocolates by sampling her “seafoam”, and salted caramels.
Chukar Cherries – Jamen Tyler will bring a dynamite Chukar Cherries – Pike Brewery tasting combo.
Classical Wines – Ole Thompson and Marshall Jorgensen will pour: Bodegas Toro Montilla-Moralles Albalá, Montilla-Moriles (Amontillado Viejisimo – Dry 30 yr. old), Don PX 2004/2005 (unoaked, very rich) and Don PX Gran Reserva 1982 (Great Vintage!) From Bodegas Gutiérrez de la Vega, Alicante: Casta Diva Cosecha Miel 2007 (Sweet Muscat) and Casta Diva Recóndita Armonía 2005 (Sweet Monastrell)
Clear Creek Distillery – Lynn Bauer will represent this producer of Eaux de vie, Grappas, and Pot-Distilled Wine Brandy made with the finest fruit from Oregon orchards using traditional European brandy-making techniques; and McCarthy’s Oregon Single Malt Whiskey made in the Islay tradition of Scotch whisky.
Click Wholesale – Local distributor of fine beer, including Pike, and wines; will present Ommegang Chocolate Indulgence from Cooperstown, NY and Ficklin Chocolate Port.
Claudio Corallo – A “single origin” chocolate company with a compelling story of “plantation to bar” chocolate from São Tomé e Príncipe, the smallest and least well known country in Africa. The North American importer is located here in Seattle.
Confectional – boutique bakery in Seattle’s historic Pike Place Market, offering exquisite, sinfully dense, baked cheesecakes and cheesecake truffles
Fran’s Chocolates – President Obama’s favorite salted chocolate caramels presented by Fran Bigelow
Gelatiamo Gelateria – Maria Coassin and Skyler Locatelli are brainstorming to outdo themselves with another blockbuster Pike and Gelatiamo creation; a tough act to follow on the heels of last years Pike XXXXX Gelato, now permanently on the dessert menu at Pike.
Leonidas Chocolate – from Wallingford’s Bottleworks creamy chocolates from Brussels
Merchant du Vin Corporation – Jhon Gilroy of MdV will present Browerij Lindemans of Belgium and Samuel Smith Organic Fruit Beers
Mount Baker Vineyards – Randy Finley, owner, will pour his favorite wine pairing with chocolate.
Noble Wines – Naomi Smith will pour Scharffenberger Brut and Helix Cabernet
Oh! Chocolate – Stout Truffles made with Pike XXXXX Stout
Pacific Distillery LLC – Marc Bernhard will present his local, Woodinville made Absinthe
Pike Brewing Company – Pike’s menu features local, sustainable foods paired with Pike beers. Desserts include a Chocolate and Ale Pairing with Carter’s Pike infused Kilt Lifter, Tandem, and Stout truffles; and Gelatiamo XXXXX Stout Gelato Floats. A surprise beer or two will be paired with chocolates for Chocofest.
Ritrovo Italian Regional Foods – U.S importer of extraordinary Italian Bru-Co Chocolates.
Sky River Brewing – Denise Ingalls presents Sky River Mead from Sultan, WA
Taste Restaurant – Pastry Chef Lucy Damkoehler’s amazing Pike beer infused cupcakes
Theo Chocolates – In Fremont, America’s first genuine Bean-to-bar Organic chocolate factory making chocolates that compete with the finest of Italy, Belgium and France.
Trevani Truffles – Anne Boyington’s will bring her creative, locally produced Truffles that she sells only at farmer’s markets using many items from local farmers.

A big shout out to Matt’s in the Market, which will be cooking up a storm at the venerable James Beard House in New York City this evening.

We were lucky enough to preview the dinner this summer, where the whole fish drew rave reviews and the Gummy Fish Soup was even more fun than it sounds.

Break a leg Chet and Dan!

Here’s the final menu.

Hors d’Oeuvre

Salmon Roe, Crème Fraîche, and Chives on Brioche Toasts

Boqueróne-Stuffed Gordal Olives

House-Cured Lox with Pickled Lemon Cucumbers and Cream Cheese Espuma

Argyle Extended Tirage Brut 1998

Syncline Rosé 2008

Dinner

Shirasu Two Ways: Ceviche and Fried
À Maurice Chardonnay 2006

Octopus with Watercress Salsa Verde, Papas Bravas, and Pimentón
Lopez de Heredia Viña Tondonia Reserva Bianca 1989

Aji with Saffron Calasparra Rice, Grilled Lemon, and Pickled Fennel Salad
À Maurice Viognier 2007

Pacific Snapper and Manila Clams with Shell Stock, House-Grown Purple Tomatillos and Heirloom Tomatoes, Housemade Chorizo, and Herbs
Syncline Pinot Noir 2007

Chilled Washington Strawberry Soup with Gummy Fish and Sour Cream Ice Cream
Syncline Late Harvest Viognier 2007

26th Annual Feast at the Market

On Tuesday, October 6, from 6 p.m. to 10 p.m., you can experience the best of the Pike Place Market while supporting the Pike Market Medical Clinic. Almost 20 Market restaurants will participate in the 26th-annual Feast at the Market, a fun, progressive dinner where you get to set your own pace, choose which restaurants you want to sample, and in what order!

Grab a seat at each restaurant you choose, then sample an appetizer-sized dish. The Feast benefits Neighborcare Health’s Pike Market Medical Clinic, which provides comprehensive primary health care to low-income and uninsured people in downtown Seattle.

According to the Feast Web site, the 2009 restaurants include:

• 94 Stewart Restaurant
• Can Can
• Cafe Campagne
• Chez Shea / Shea’s Lounge
• Cutters Bayhouse
• Emmett Watson’s Oyster Bar
• Etta’s
• Il Bistro
• Japanese Gourmet
• Kells Irish Restaurant & Pub
• Matt’s in the Market
• The Pike Brewing Company & Pub
• Pike Place Bar & Grill
• The Pink Door
• Place Pigalle Restaurant & Bar
• Steelhead Diner
• The Tasting Room – Wines of Washington
• Thoa’s Restaurant and Lounge
• Virginia Inn

With the three organic farmer days (Wednesdays, Fridays, and Sundays) in full swing in the Pike Place Market, it seems like an abundance of riches to add festivals, the Sunset Supper, the annual Home Tour, and a Day of Puppetry (day and time TBD) on top of it.

But the Market is all about exciting experiences, and so you can plan your calendars, here are upcoming dates which give you a good reason to visit the Soul of Seattle.

Sunday, July 26: Fruit Festival

Friday, August 14: Sunset Supper

Monday, August 17: The Market’s 102nd Birthday Party

Sunday, September 20: Buskers’ Festival

Sunday, September 30: The Home Tour

Saturday, November 28: Magic in the Market Kick-Off

Many people still don’t realize that Matt Janke, the irrepressible owner of Matt’s in the Market, sold his namesake restaurant many moons ago, leaving the popular Pike Place Market resto in the very capable hands of Dan Bugge, former fishmonger at Pike Place Fish who used to eat at Matt’s every day at lunch and grew to love the place so much, he bought it!

Which is one of the reasons that Bugge and his public-relations representatives decided they were long overdue in hosting a dinner for local media. The other reason was to test-drive dishes for their upcoming appearance at the venerable James Beard House in New York City on October 1.

So on a summery Monday evening, about 30 of us gathered in the restaurant (which was closed to the public) to see what Buege and his executive chef, Chester (Chet) Gerl would cook up.

Among my favorites of the five very generous courses was this octopus dish. Served with salsa verde, Olsen Farms papas bravas (buttery roasted potatoes), and a spicy chili oil, the plate was not only beautiful to look at, but a wonderful interplay of flavors and textures–warm potatoes, chewy (in a good way) octopus, herbal green sauce. A winner!

As good as the octopus was, however, the star of the show was the whole Pink Snapper, sourced from New Zealand waters and served with Manila clams, Castelvetrano olives, caperberries, cherry tomatoes, and herbs. I only wish I’d had a spoon to lap up the shellstock-based sauce. Now that I think of it, I suppose a clam shell would have served the purpose. Darn!

Chef Chet left us all in a very festive mood by serving Gummy Fish (made in-house so they weren’t as chewy as traditional gummi fish) flavored with Champagne and basil (!) and served swimming in Strawberry Soup topped with Sour Cream Ice Cream.

Here’s the proud owner of Matt’s in the Market, Dan Bugge, and his public relations representative, Michi Suzuki. On the DVD player in the background they showed a lively demo tape that Bugge had made with a buddy of his from the Food Network. While watching it, we learned that Bugge had thrown fish for Jay Leno on the “Tonight Show!” Bugge described Leno as “one of the nicest guys I know,” when I questioned him further about the heady experience.