It’s a place that, for the past 23 years, has been near and dear to my heart, so much so I’ve written half a dozen books on the subject: the Pike Place Market.

And on June 21, Pike Place Market’s annual farmers market opens on Pike Place, continuing a tradition begun in August 1907, when farmers gathered in the newly founded public marketplace to sell fresh produce to Seattle citizens from the back of their wagons. Today, Washington farmers continue to sell at the Market year-round, 362 days a year.

During the bountiful growing season, the Market operates a designated farmers market on the street of Pike Place, Friday through Sunday, though farmers are also at the Market both inside the Main Arcade and outside on Pike Place on other days of the week.

In addition to the farmers market on Pike Place, the Market also operates three weekly Express farmers markets at City Hall Plaza, in South Lake Union at 410 Terry Ave North, and (new this year), Occidental Park in Pioneer Square.

“The farmers participating in the Market’s year-round farm program and summer farmers markets play an essential role in the health of the Market community and the greater Downtown neighborhood,” said Pike Place Market Preservation and Development Authority Executive Director Ben Franz-Knight. “These farmers provide Seattle residents the option to buy fresh, abundant and in-season produce in a variety of locations, days and hours, helping to build healthier lives.”

“We are excited for the Express Market to come to Pioneer Square,” said Leslie Smith, Executive Director of the Alliance for Pioneer Square. “The option to buy fresh, local produce and flowers over the summer is a perfect complement to all of the exciting changes taking place in the neighborhood.”

Pike Place Market Farmers Market Schedule

Farmers Market on Pike Place

June 21 – September 29

Friday-Sunday, 9 am – 5 pm

Beginning June 21, farmers sell their produce on the street of Pike Place. On Sundays, certain blocks of Pike Place are closed to vehicle traffic, creating a pedestrian thoroughfare for farmers market shoppers.

Express Markets

City Hall Plaza

June 18-October 29

Tuesdays, 10 am-2 pm

600 4th Ave, Seattle, WA 98104

Occidental Park, Pioneer Square

June 19-October 30

Wednesdays, 10 am-2 pm

S Main St & Occidental Ave S, Seattle, WA 98104

South Lake Union

June 20-October 31

Thursdays, 10 am-2 pm

410 Terry Ave. North, Seattle, WA 98109

Pike Place Market Chefs on the Cobblestones Schedule

Starting June 23

Sundays, 12 pm & 2 pm, at the intersection of Pike Place and Stewart St.

Here is the complete schedule.

A.J. Rathbun, our good buddy and prolific author, whom we’ve written about not one time, but twice for The Seattle Times Pacific Northwest magazine, has done it again.

But this time instead of another book (among which he has written “Ginger Bliss and the Violet Fizz,” the award-winning “Good Spirits,” and a host of others), this time A.J. has come up with his own app: Drink Seattle: A Spirited Journey Through Seattle Bars and Cocktails with A.J. Rathbun.

The Drink Seattle app costs just $1.99 in the iPhone App Store, with an Android version coming soon.

In the app, A.J. Rathbun, awarding-winning author of a host of cocktail and home-entertaining books, recommends over 50 of the best bars, cocktails, distilleries, and cocktail supply shops in and around Seattle.

And whether you’re visiting Seattle or already live here, if you like a good drink, you need this app. With the ever-jovial and witty A.J. as your guide, you won’t miss a lounge, bar, distillery, or dive that’s worth sitting down and sipping within.

This bubbly whirl gives you a great drink in nearly every neighborhood, specific cocktail picks for each place and a host of insights on individual bar personalities.

Each recommended establishment features a detailed review, notes on what to order, and great photos and tips for having the best experience you can.

As you’d expect, the app has a lot of bells and whistles–GPS, one-touch dialing, and turn-by-turn directions – and vital info like business hours, websites, etc. And, awesomely, the app is updated frequently so you stay abreast of all the latest changes in the Seattle cocktail scene.

A.J. knows from whence he writes, since he pens the monthly Bar Hop column for Seattle Magazine and a weekly blog for them on spirits, cocktails, and bars, as well as authoring his own tipsy blog Spiked Punch. He’s a frequent guest on the Everyday Food program (Martha Stewart Living/Sirius satellite radio), and a contributor to culinary and entertainment magazines such as Every Day with Rachael Ray, The Food Network Magazine, Real Simple, Wine Enthusiast, and many others.

For even more from A.J., you can follow him on Twitter.

The first week in April, from Thursday at 1:30 p.m. to Sunday at 11 a.m., we enjoyed showing my brother and sister-in-law around Seattle.

Here’s the cute “pig” blackboard sign in our condo that welcomed them to town.

We had our first lunch at Place Pigalle in the Pike Place Market (oyster stew, beet salad, duck confit, crab cakes). Here’s a gorgeous shot of Place Pigalle’s oyster stew, one of the best, if not THE best, version in town.

At Wild Ginger Asian Restaurant & Satay Bar, in downtown Seattle, three of us ordered the justly famous Seven Element Soup, which is available only at lunchtime (pity!). We also managed to down platters of Seven-Spice Beef, Siam Lettuce Cups, Hanoi Tuna, and bok choy.

My brother was here partly for business reasons, so on the day he crossed over the mountains to attend a meeting in Yakima, Spencer and I took sis-in-law on a ferry ride to Bainbridge Island for a nature walk, exploring downtown, and lunch at our friend, Greg Atkinson’s, lovely Restaurant Marché.

We loved the menu, and enjoyed wild salmon, the Market Vegetable Plate (a daily-changing entrée with “five veggies five ways,” such as braised greens, grilled asparagus, carrots, and pea flan the day we were there).

Here is my gorgeous Salade Niçoise with a very generous portion of perfectly cooked albacore tuna riding atop. The recipe is on Greg’s website and would be a snap to whip up at home.

And although we really weren’t hungry, we had to try a scoop at Mora Iced Creamery shop just outside of Marché. Pistachio, Gianduja (Italian hazelnut chocolate), and Coconut were our delectable choices.

It was thrilling to see my dear friend Debra Prinzing’s book, “The 50-Mile Bouquet,” prominently displayed in the front window at Intentional Table on Bainbridge, in the Madrone Lane area  just outside Marché.

Our three dinners began in grand style at Steelhead Diner in the Pike Place Market, just across the street from bro and sis-in-law’s hotel, the beautiful, boutique-y Inn at the Market. In a bit of New Orleans-style lagniappe, chef Anthony sent over one of our absolute favorite dishes in Seattle–Caviar Pie.

After devouring that, we ordered more: Dungeness Crab Cake, Kasu Cod, troll-caught salmon. . .

and the gorgeous whole Idaho Trout swimming in a brown-butter bath and sprinkled with a plethora of plump pecans. Yum!

Vowing never to eat (or drink) again, we somehow managed to rally the next evening at Terra Plata, where the truly addictive Shisito Peppers with Aïoli didn’t last long.

Nor did the Roasted Olives, Medjool Dates, or Scallop Crudo (pictured above).

Scallops with Melted Leeks and a fried quail egg was my entrée; the meat eaters enjoyed the Braised Short Ribs.

Two desserts sated our sweet tooths (teeth?!?!). Here’s the Pavlova. . .

And the Apple Tart.

For our last supper (sounds rather dire!), we lived it up at the always ebullient RN74 in downtown Seattle. Sis-in-law loved the Tomato Soup Fondue, while bro ordered a gorgeous Green Pea Soup with Dungeness crab. Spencer opted for escargots (served in the shell!), and I got the Butter Lettuce Salad with Blue Cheese.

Here’s the generous portion of Black Cod with Bok Choy and Wild Mushrooms that I ordered. Beef Bourguignon, Duck Breast, and Beef Filet satisfied my dining companions.

From the Last Bottle list (an ever-changing board, much like a railroad-station board) we chose a 2005 Woodward Canyon Winery Red Blend (made up of Cabernet Sauvignon and Franc and Merlot) that was drinking absolutely perfectly (and a steal at $110, which is the reason we love the Last Bottle List so much!).

Bro and sis-in-law wanted a really good Dungeness Crab Benedict for their final meal in Seattle. So bright and early (at least for Spencer and me) at 9:30 on Sunday morning, we trotted down the hill from their hotel for brunch at Etta’s, one of legendary Seattle chef Tom Douglas’s 10 restaurants.

By now, even intrepid eaters such as Spencer and me were in a food and wine coma. So I was very appreciate of the brunch special of the day since it was a bit on the lighter/healthier side: Salmon Cake and Grilled Asparagus and Arugula Salad (well, maybe the fried egg on top wasn’t so healthy!).

The relatives raved about their Dungeness Crab Cakes Benedict, and Spencer chowed down on one of his long-time favorite dishes about town: Etta’s Breakfast (scrambled eggs, house-made chicken sausage, home fries, and sour-dough toast).

Here we are about to chow down at Etta’s, looking happy, and perhaps a few pounds heavier, after so much good food and drink in such a concentrated amount of time.

Of course, we did some sightseeing along the way (had to burn off some of those calories!) and enjoyed (and highly recommend) Bill Speidel’s Underground Tour. We had been last May with Spencer’s cousin and wife, so feared we might be bored going again so soon. But we had a great guide–Dietrich–who has been working for the company on and off since 1989. He looked at things from an architectural standpoint as well as historical, and we all agreed we learned a lot and had a lot of fun doing it.

We also spent a few hours at the Seattle Art Museum’s current exhibit: Rembrandt, Van Dyck, Gainsborough: The Treasure of Kenwood House, London. The paintings were truly inspiring, but perhaps most noteworthy (downright awesome) were the Rembrandt etchings.

Bro and sis-in-law enjoyed discovering Pike Place Market, especially Le Panier for morning coffee, croissant, and banana bread.

The weather was downright ugly (drizzle, heavy rain, a little sun, sunshine while it was raining!), and here is proof–a downed mannequin in front of the Utilikilts store in Pioneer Square.

More proof of the inclement weather; brooding skies as shown from the ferry coming back from Bainbridge Island.

Bro and sis-in-law promised they would be back soon, so I’ve already started thinking about what we will do next time.

For starters? How about a ride on the Seattle Great Wheel?

Smoky Clam Chowder

Wine Varietal: Pinot Blanc or Pinot Gris

Serves 4

The addition of salmon jerky gives this rendition of clam chowder a hearty flavor and a real Northwest flair. Salmon jerky is available at the four fish stands in the Pike Place Market, although I am especially fond of the version made by Pure Food Fish.

2 tablespoons butter

1 1/2 cups 1/2-inch cubes boiling potatoes

1/2 cup chopped celery

1/2 cup chopped white or yellow onion

1 (8-ounce) bottle clam juice

2 cups milk

Pinch dried thyme, crumbled

Pinch crushed red pepper flakes

2 (6.5-ounce) cans chopped clams, with juice

1 cup heavy whipping cream

2 to 3 tablespoons diced salmon jerky

Salt and freshly ground black pepper

1. Melt the butter in a large saucepan over medium heat and add the potatoes, celery, and onion. Cook until vegetables are tender-crisp, stirring occasionally, 5 minutes.

2. Add the clam juice, milk, thyme, and red pepper flakes. Stir well and bring to a simmer. Simmer gently until potatoes are tender, stirring occasionally, 10 minutes.

3. Add the clams, whipping cream, and smoked salmon, and stir well. Cook several minutes more, or until the mixture is warmed through. Season to taste with salt and black pepper.

4. To serve, ladle the clam chowder into soup bowls and serve right away.

Cook’s Hint: For informal croutons, lightly butter Saltine crackers, place them in the bottom of the soup bowls, and pour over the chowder.

Recipe reprinted from “Pike Place Public Market Seafood Cookbook,” by Braiden Rex-Johnson.

This Dish of the Day was originally published in 2010, but it still holds true today. Thank you, Place Pigalle!

Every now and then, usually in the winter months, when the weather is typically Northwest (gray, gray, and more gray), I get a hankerin’ for Place Pigalle’s Oyster Stew.

This outstanding version of the genre has been on the menu at the venerable Pike Place Market hideaway for god knows how long–I’d bet ever since former bartender Bill Frank took over the famous biker bar in 1982. Whenever it was, I hope new owners (at least by Pike Place Market standards) Seth and Lluvia Walker  NEVER take it off!

Somehow, its creamy smoothness is totally imbued with über amounts of oyster nectar. A coupla perfectly poached oysters lurk within. I always add pieces of broken-up bread (soft inside part only, no crust) to sop up the sensual soup and make it last longer.

One cup, along with the Roasted Beet Salad, is all I can rationalize, although I’d drink vat loads if the calorie count and sat-fat levels were lower. Which more than qualifies Place Pigalle’s Oyster Stew as my Dish of the Day.

Salmon Gravlax from Place Pigalle in the Pike Place Market

For the past couple of weeks, we’ve been reprinting some of our favorite Dishes of the Day from the last year or so while we enjoy some time out of the office.

I adore the Salmon Gravlax from Place Pigalle. 

I know I should probably remain impartial and not go on the record as saying that salmon is my favorite fish. And, to go even one step farther–that salmon is one of my favorite foods.

I take my salmon in any form, be it grilled, smoked, en rillette, or gravlax-style. Sometimes I’ll even have a Salmon Niçoise Salad for lunch, then salmon as my entrée at dinner!

I had the salmon gravlax for lunch at Place Pigalle in the Pike Place Market a couple of weeks ago, and loved it. I was dining with two of my favorite people in the world–Lorelle Del Matto and Martha Marino–whom I refer to as my two sisters or “sises.”

Both my sises are registered dietitians. Closet nutritionist that I am (I’ve known calorie counts of many food since my teenage years), I love to hear them talk about their profession.

Lorelle is also a recipe developer extraordinaire (who’s helped test recipes for several of my books over the years), owner of Food Savvy with Lorelle Del Matto, and blogger. Martha is Director of Nutrition Affairs at the Washington State Dairy Council.

I am so proud of my two sises and documented our long-standing friendship for The Seattle Times in an article entitled, Holiday Food Traditions in the Heart of Seattle, last December. Our lunches (scheduled every two months or so) serve as a cheap form of therapy for the three of us.

Anyway, back to the salmon gravlax above which had been lightly cured and thick-cut. I asked for it to be served on a bed of greens so it could work like a main-dish salad; accompaniments included large caper berries, baby gherkins, and whipped cream cheese.

All of which more than qualifies Place Pigalle’s Salmon Gravlax for our our Dish of the Day award.

Editor’s Note: Turns out our very pleasant and knowledgeable server was herself a well-known blogger–Kelly Doscher–or The Food-Minded Mama. Kelly won blog-of-the-month award from Jamie Oliver’s Food Revolution last October. Gotta love the Seattle food world!

Photograph by Braiden Rex-Johnson

The Pike Place Market’s Sunday chef’s demo line-up is one of the strongest I’ve seen in recent years, with such Seattle icons as Ethan Stowell (Staple & Fancy Mercantile), Melissa Nyfeller (Dinette), and Nathan Lockwood (Altura) all cookin’ along the cobblestones Sunday at noon or 2 p.m. during the months of August and September.

On Sundays, Pike Place is closed to car traffic from Stewart to Virginia to create a lively pedestrian plaza of shoppers, farmers, and chefs. It’s a fun time for both locals and tourists to get a real “taste” of the granddaddy of all farmers’ markets.

Open up your calendar and mark the following dates for an unforgettable way to meet the chefs and pick up helpful shopping, cooking, and plating techniques.

Here’s the complete chef-demo line-up through the end of September: 

August:

Aug. 5 Anthony Polizzi – Steelhead Diner Noon

Aug. 5 Nathan Lockwood – Altura 2 p.m.

Aug. 12 TBA* Noon

Aug. 12 David Sanford – Belle Clementine 2 p.m.

Aug. 19 Brent Harding – Le Pichet Noon

Aug. 19 Melissa Nyffeler – Dinette 2 p.m.

Aug. 26 Ethan Stowell – Staple & Fancy Mercantile Noon

Aug. 26 Jacob Wiegner – Blackboard Bistro 2 p.m.

September:

Sept. 9 Pranee Kruasanit Halvorsen – I Love Thai Cooking Noon

Sept. 9 Seth Caswell – emmer & rye 2 p.m.

Sept. 23 Simon Zatyrka – Cutter’s Crabhouse Noon

Sept. 23 Jeff Maxfield & Ivan Szilak, Collections Café 2 p.m.

Sept. 30 Phyllis Rosen – Catering by Phyllis Noon

Sept. 30 TBA*

I know many people think it isn’t safe to eat oysters in months that don’t contain the letter “r,” but I am here to share with you some pretty compelling evidence to the contrary.

Above is a gorgeous trio of bivalves I enjoyed a few weeks ago at ART Restaurant & Lounge in the Four Seasons Hotel Seattle.

And another glorious trio from Etta’s, Tom Douglas’s seafood restaurant just north of the Pike Place Market. The oyster in the middle was particularly delicious and had a gorgeous white shell with tan zebra stripes. It was called a Malaspina and hailed from Malaspina Inlet on British Columbia’s Sunshine Coast, according to our very knowledgeable server that evening.

In this shot you can see the Malaspina’s beauteous shell. I saved it for my “Found Objects” bowl!

By now any of you who read my “Northwest Notes” blog know that I love to take photos with my Hipstamatic iPhone4 app. And one of my favorite subjects is “Remains,” a collection of empty dinner plates of food.

Above is a “Hip” shot of the leftover shells from Etta’s.

And here are remainders of half a dozen raw oysters enjoyed at Crow Restaurant.

My all-time favorite “Remains” shot, however, “remains” this one of an empty dish of crème brûlée, taken at my father’s 89th birthday celebration last August.

He will celebrate number 90 this year, and I’ll be there to capture another “Remains” shot to share with you.

Go, Dad!

Although Spencer and I eat out quite a bit, with such a wide array of cuisines and restaurants outside our front door, we usually just stay within blocks of our condominium building in downtown Seattle.

So I am embarrassed to admit that, up until a few weeks ago, we hadn’t enjoyed the many tantalizing tastes at Tamara Murphy’s “new” (at least to us!) Terra Plata, just up the hill from our condo in the Melrose Market.

“Earth to Plate” sums up the zeitgeist and ambience of this remarkable restaurant. Two long, hard years in the making (Tamara’s stories about landlord problems could curl your eyelashes!), the wait was well worth it.

Here’s the gorgeous Deviled Duck Egg with Salmon Roe that Tamara sent over as a pre-dinner surprise. Gamy, rich, and super-creamy, this perfect-for-sharing appetizer was the epitome of divine excess (in the very best of ways)!

We also ate way more than we should have (at least for our waistlines’ sake) of chef Tamara’s super-fun Blistered Shisito Peppers. Part of the Snacks and Small Plates offerings, the deep-fried peppers were accompanied by a super-smooth aïoli, and sprinkled with really good, crunchy sea salt. These things are addictive!

From the “Earth” section of the menu came a delicate Spring Mesclun Salad studded with tender baby radish slices, green-apple wedges, candied hazelnuts, Cabrales (Spanish blue) cheese, and Champagne vinaigrette.

From the “Sea” section of the menu came The perfectly cooked Mediterranean Mussels with Sofrito (“a sautéed mixture of seasonings and finely chopped vegetables, such as onions, garlic, and peppers, used as a base for many Spanish, Caribbean, and Latin American dishes, according to The Free Dictionary), Olives, Anchovy, Lemon, and Parsley.

Spencer’s Whole Fish–a black sea bass that evening–was annointed with lemon butter and served with a wild watercress-and-radish salad. This bad-boy bass was almost too good-looking to eat, but Spencer managed to devour every last bite.

We washed down this earth-to-ocean feast with a bottle of Barolo that played surprisingly well with both our entrées.

Terra Plata’s interior space is beautifully executed, with an open timbered ceilingk, hardwood floors, plenty of ambient light from the wrap-around windows, and an inviting bar that welcomes locals and regulars, many of whom seem to who know each other and the bartender.

A rooftop garden is opening this summer. . .if “summer” ever arrives this year, what with our especially long stretch of “June-uary” weather so far.

Here’s chef Tamara and crew working the line. . .keeping Terra Plata the earthy, homey, and comforting–yet tantalizing– culinary treasure, it is.

We always enjoy eating at The Pink Door, the fun and funky restaurant with seriously good food located in the Pike Place Market along upper Post Alley.

But there’s no better time than spring.

The restaurant recently announced its new seasonal food-and-drink offerings, and they sound delish.

The Pink Door’s Duo of Spring Crostini

On the food side, we’re anxious to sample the Duo of Spring Crostini (fava-pea purée, radish, and sea salt. as well as shrimp, limoncello, and lemon-zest gremolata).

Spaghetti with Artichokes (spaghetti, fresh artichokes, parsley, garlic and artisanal olive oil) and the Bucket-O-Peas also sound so fresh and seasonal.

The Pink Door’s Fernet Mint Julep

New cocktails that signal spring include La Porta (Gin, Dimmi, Luxardo, and fresh grapefruit juice) and the Fernet Mint Julep (Bourbon, Fernet-Branca, and muddled mint, topped with soda). The latter sounds especially bracing and refreshing.

I’ve really been getting into the whole bitters thing (such as Campari and Cocchi Americano) lately. Both marry well with diet or regular tonic water as a mixer.

The Pink Door’s Everything Green Salad

Of course, nothing compares to the Pink Door’s Everything Green Salad with fresh fava beans, asparagus, English peas, and pistachios, all set atop lacy butter lettuce leaves and sauced with Green Goddess (creamy tarragon-tinged) dressing.

I’ve written about it many times in Northwest Notes, and love to add a mound of sweet, succulent Dungeness crab to turn it into a main-dish salad.

I also included the Everything Green Salad among my Favorite Dishes from 2011.

Crostini and Mint Julep photos courtesy of The Pink Door; Everything Green Salad photo by Braiden Rex-Johnson.