A press release from Maximilien Restaurant in the Pike Place Market reminded me that July 14th is Bastille Day, which to the French marks the end of monarchy and the beginning of the French Revolution.

“In its native country, the “Fête Nationale” and is not only a national holiday, but a day of community celebration. In nearly every town or ‘commune’ there are parades, fireworks, and dinner parties. Bastille Day in France is a celebration, and everyone is invited to the party.”

In honor of Bastille Day, Maximilien will prepare a $35, three-course dinner menu typical of what you might actually experience in France. In addition, this special dinner will also feature the talented Janet Rayor & Steve Rice performing a collection of French accordion songs to celebrate the occasion. Ooh-la-la!

Here’s a photo of two of the dishes we’ve enjoyed lately at Maximilien–a smoked salmon appetizer (the beloved Gerard & Dominique brand) with a glass of Rosé, bien sûr. . .

And Fillet of Sole with Wild Mushrooms, Parsnip-Chive Piped Potatoes, Seasonal Veggies and Mushrooms, a Sherry-Wine Bacon-Cream Sauce, all of which paired nicely with a glass of Pinot Noir.

With almost a month of rain-free days in Seattle in June, it seems fitting to highlight two of our city’s (and the Pike Place Market’s) best-loved outdoor dining venues, either or both of which may be a little less well known than the venerable (and ever crowded) Pink Door, which looks like this when the weather is nice.

Here’s the view from Place Pigalle’s outdoor deck. It’s located right beneath the famous Pike Place Market neon clock and sign.

I couldn’t resist, so here’s one more!

And here’s the more “hidden” space. . .atop Maximilien-in-the-Market’s (relatively) new outdoor patio that opened for business once the new building for the Pike Market Senior Center and elderly/low-income housing units was constructed.

I love the views of the ferries and container port just beyond. City sounds were much in evidence here, too!

It’s that time of year again. . .time for the fifth annual Seattle Cheese Festival, which takes place this year May 16 and 17 on the cobblestone streets of Pike Place Market. More than 250 artisan cheeses from around the world will be available to taste at the Cheese Concourse.

New this year is the venue for cheese education. All seminars will be held at the museum room at the Pike Brewing Company mid-block on First Avenue between Pike Place and Union.

The 2009 featured speakers include:

Janet Fletcher, cheese columnist for the San Francisco Chronicle, who will explain how professional judges taste cheese during competition.

Peio Etcheleku, of the Agour Creamery, will share the story behind his family’s Basque cheese-making tradition.

Laura Dubouloz, of Herve Mons, will speak about how the affineur finishes or ages cheeses to perfection.

Renowned Spanish cheese maker Señor Tomas will discuss the “national” cheese of Spain, Manchego.

Tami Parr, of the Pacific Northwest Cheese Project and author of the forthcoming book “Artisan Cheese of the Pacific Northwest,” will speak about how artisan cheese makers in the Northwest have come of age.

Tickets are $30. To learn more about the seminars and to sign up, visit www.seattlecheesefestival.com.

Pro/Am Grilled Cheese Recipe Contest – This year’s contest is open to professional chefs as well as home cooks. The winning recipe will be featured in the café at DeLaurenti Specialty Food & Wine. Enter at www.seattlecheesefestival.com. Submissions are due by May 1.

Returning favorites of Cheese Fest include:

Cheese Fest Best Month – For the month of May, area restaurants will feature a dish that celebrates cheese and the Seattle Cheese Festival.

Wine (and Beer) Garden – For $10, visitors may sample five wines or beers. Northwest and international wines will be represented. The Pike Brewing Company will pour craft beers, which are brewed on premise at the Pike Place Market.

Chef Demos – Watch cooking demos from chefs including Joseba Jimenez de Jimenez, of Harvest Vine and Txori; Chester Gerl, of Matt’s in the Market; and Leslie Mackie, of Macrina Bakery. The complete list is available at www.seattlecheesefestival.com.

Fresh Mozzarella Making Demos – Experts from DeLaurenti Food & Wine will share techniques for making fresh mozzarella and burrata.

2009 Seattle Cheese Festival At a Glance:

When: Sat., May 16, 10 a.m. to 5 p.m.; Sun., May 17, 10 a.m. to 4 p.m
Where: Pike Place Market
Note; No entry fee.
Seminars — $30 each
Wine Garden — $10 for five pours
More: www.seattlecheesefestival.com

January 23rd marked the 250th birthday of Scottish poet and raconteur Robbie Burns. And the Pike Brewing Co. served up a big-time birthday party with the Elliott Bay Bag Pipers, reading in English and Old Scots of Burns’s poetry, and both a traditional and vegetarian Haggis!

Here are the bagpipers making their grand entrance.

And our buddy Shannon Borg, haggis mistress, cutting into the hot oatmeal and lamb-laced treat. 

The Haggis celebration was preceded by a single-malt Scotch tasting, so we were ready and primed for partying!

One of my dear friends, who lives in our building and frequents DeLaurenti Specialty Food & Wine even more than I do, turned me onto these gorgeous egg-shaped chocolates that are sold right near the cash register in the store’s pizza/espresso bar just off First Avenue.

They reminded me of a cross between dark-chocolate and vanilla-cream Easter eggs (my childhood favorite) and really good Eskimo Pies (because of the dark chocolate). This is the perfect late-night chocolate indulgence. 

Spencer snapped this shot of the Market in late December, before the mini Christmas trees; lighted carrot, strawberry, and pear; and flying “rein-pigs” were taken down and stored until next year. I love the way the cab zips by looking all urban, while a group of people exits the Main Arcade in front of Pike Place Fish and Rachel. 

Cheers to holidays past, and all best to all of us for 2009!

During an excellent four-course dinner at Place Pigalle (PP) in December, I snapped this photo of Sidney Markus, a.k.a. “bartender extraordinaire,” in a rather precarious position between the front and back bars. The intimate French restaurant with postcard views of Elliott Bay is one of our favorites and the servers really know how to treat their customers right, but risking life and limb?!?!

We were at PP enjoying their Autumn Prix-Fixe dinner, a four-course meal for $35 (or just $50 with very thoughtful wine pairings devised by Kerry Johnson, maitre ‘d and wine steward at the venerable Columbia Tower Club who also pinch hits at PP). As an example of his wine pairings, the rich Duck Confit Ravioli with Flageolet Beans and Sage Jus was paired with J. Christopher 2007 Cristo Misto from the Willamette Valley, an interesting blend of Sauvignon Blanc and Pinot Gris (90%) and Riesling (10%). Roasted Beet Salad and Baby Arugula Salad simply dressed with EVOO and parsley and sprinkled with goat’s-milk cheese from France paired with Freemark Abbey 2003 Merlot from the Napa Valley. 

Entrées included Fresh Diver Scallops with Beluga Lentils, Smoked Bacon Vinaigrette, and Shaved Fennel Salad with the lovely (and biodynamic!) Cooper Mountain 2006 Pinot Gris from the Willamette Valley. Coriander-Encrusted Pork Tenderloin with Yakima Apple and Fall Squash Hash and Calvados Jus paired perfectly with Dobbes Family Estate 2005 Pinot Noir, also from the Willamette. 

Our sweet tooth enjoyed PP’s famous (some might say infamous) Pot de Crème au Chocolat, Cherry Pecan Torte, or Crème Brûlée. Be on the look out for PP’s next four-course, prix-fixe dinner, whenever it arrives. It’s a great deal and real bargain, and the gorgeous view is an added bonus. 

A golden rainbow trout stands out among the regular-colored fish in a display at Pure Food Fish in Seattle’s Pike Place Market. We hope you have a “stand-out” 2009! Happy New Year! 

You know we’ve marveled about the wonderful brunch/lunch options at Etta’s Seafood, Steelhead Diner, and Cafe Campagne, places we frequent on the weekends with some regularity. 

But recently, when all these places were doing a land-office business, we strolled over to Maximilien to get the lay of the land. Luckily, there was a table for two in the lovely front room, with sweeping views of Puget Sound that bounced from the plate-glass windows to the gilded vintage mirrors. 

Spencer enjoyed the classic Steak Frites, a hearty trio of hanger steak, French fries, and perfectly sunny-side-up eggs hovering atop.

I opted for the dieter’s special (with the holidays upcoming and all). Here’s my Salmon Caesar, with its perfectly grilled, pretty-in-pink salmon fillet atop good greens and a pleasantly Caesar-y sauce. Cherry tomatoes, red onions, and walnuts were other tasty touches. A glass of bubbly (French Cremant) made for a pleasant pairing. 

One of our fave restos in the Pike Place Market, The Pink Door, is celebrating 27 years in business in December by offering a four-course, fixed-price menu for $30 per person (excluding tax and gratuity).

We’ll be there to sample the inspired menu devised by La Padrona herself, Pink Door owner and founder Jackie Roberts, and chef Steve Smrstik. Here’s a bit of background on the prix-fixe menu: “For the first seven years it was open, The Pink Door featured a fixed-price, four-course menu which drew rave reviews. In fact, The Pink Door still gets calls and requests from some guests asking if they’d bring it back. To honor its birthday, The Pink Door answered the call and unveiled a fabulous four-course menu created exclusively to celebrate its 27th year of magical life!

And here’s the menu:

First Course

Antipasto Misto (a little taste of everything!)

Second Course

Paglia e Fieno (“Straw & hay” white and green fettuccine with exotic mushrooms, light cream sauce, fresh herbs, and essence of truffle)

Third Course (Choice of Entrée)

Cioppino

Prawns, mussels, clams, and calamari in a spicy tomato & white wine broth

Braised Short Ribs

With celery leaf gremolata, farro, and oven-roasted vegetables

Semolina Gnocchi alla Romana

Gorgonzola sauce, toasted walnuts, and spinach

Fourth Course

Butler Farms Salad