Recipe of the Month: Wild King Salmon with Macerated Cherries and Smoked Almond Beurre Noisette

April 30, 2014

Alaskan Wild Salmon northwest wining and dining downtown seattle website link

Wild King Salmon with Macerated Cherries and Smoked Almond Beurre Noisette

Varietal: Pinot Noir

Serves 4

This recipe from “Pacific Northwest Wining & Dining” was created by Kevin Davis, chef/owner of Steelhead Diner in Seattle’s famous Pike Place Market and Blueacre Seafood in downtown Seattle. It showcases two of the Northwest’s iconic ingredients: fresh, wild salmon and dried cherries and would be perfect to try with Copper River salmon, which begins its annual run in May. Pair it with another Northwest icon—Oregon Pinot Noir—which mirrors the lush berry, earthy, and smoky flavors in the dish. Some of my favorite Oregon Pinot Noir producers include reasonably priced versions such as Willamette Valley Vineyard’s amazing Whole Cluster Fermented Pinot Noir (which winery founder Jim Bernau characterizes as “Pinot Noir candy”) or luxury-priced Pinots from Domaine Serene and Archery Summit.

Macerated Cherries

1 cup dried cherries (Chukar brand preferred)

1 cup port or Madeira

Four 8-ounce Copper River King salmon or other wild salmon fillets (center cuts preferred)

2 tablespoons extra virgin olive oil

Kosher salt

Freshly ground black pepper

8 tablespoons (1 stick) unsalted butter

1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crumbled

Freshly grated zest of 1 orange

1 cup smoked almonds, lightly crushed (Blue Diamond brand preferred)

1. To prepare the Macerated Cherries, place the dried cherries in a heatproof nonreactive bowl. Bring the port to a boil and pour over the cherries. Cover with plastic wrap and steep for 30 minutes. Cover and refrigerate if not using immediately.

2. Prepare a medium-low fire in a gas or charcoal grill. Brush the salmon with the olive oil and season with salt and pepper. Place the fillets on the grill skin side down away from direct heat. Cook for 3 to 4 minutes, turn the fish, and cook for 3 to 4 minutes more (for medium rare) or to the desired doneness.

3. While the fish is grilling, melt the butter in a medium skillet over medium-high heat. Cook until the butter turns brown and gives off a nutty aroma. This is called beurre noisette in French, and translates as “brown butter.”

4. Remove the skillet from the heat and add the chopped rosemary, orange zest, almonds, and Macerated Cherries (drained and patted dry) in that order, pausing between each addition and stirring gently to allow each ingredient to render it essence into the butter. Be careful when adding the first two ingredients, as the butter may sizzle and pop. Season to taste with salt and pepper.

5. Place the salmon fillets on 4 dinner plates, top with the brown butter, and serve immediately.

Cook’s Hint: Wild king or Chinook salmon has a very high fat content and will tend to flame up if cooked too fast. It’s always a good idea to have a water bottle handy, just in case. Don’t leave the grill unattended at any time throughout the cooking process. Also, Chef Kevin has an easy way to prevent overcooking your fish. Simply turn the grill off when the fish is slightly underdone; this allows the carryover heat to finish cooking the fish.

Recipe reprinted from “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia” (Wiley, $34.95) by Braiden Rex-Johnson.

Culinary Tie-Ins to the Seahawks’ Superbowl Game

January 30, 2014

Although I know almost nothing about football, as a 23-year-long resident of Seattle, it has been impossible to resist catching the spirit of the Seattle Seahawks upcoming appearance in Super Bowl XLVIII.

If you are in a similar predicament, not knowing a lot about football or the Seahawks, The Seattle Times has thoughtfully prepared a cover story in today’s paper that will help fill in the blanks.

PS Cam seahawks colors superbowl tie-in 2 northwest wining and dining downtown seattle website link

Downtown has enjoyed a lovely display of brilliant green and blue colors on the Seattle Great Wheel (as seen above on the Puget Sound Cam; The Westin Hotel sports Seahawk colors atop its two columnar buildings; the Space Needle shines proudly in shades of blue and green with a 12th-man flag waving atop; numerous local businesses proudly display Seahawks emblems.

The chance to support, and perhaps even cash in a bit on Seahawks mania, has not been lost on Seattle’s hospitality industry. A press release issued by listed the following Seahawks-themed offers and specials for dining, entertainment, and lodging. Here are some of the more interesting items, plus some other items that came into my inbox from various public-relations companies about town and even farther afield.


For the Thirsty and Hungry 12s

Start hydrating for the big game at the Art Restaurant and Lounge. Beginning January 10, Art Restaurant will show their Blue Pride with two unique cocktails. First up is the brightly blue colored “Super Bowl Sling,” which offers warship rum infused with blue skittles, Benedictine, orange bitters, and more. Next we have the “12th Man,” a bright-action green-colored cocktail that features celestial reposado infused with green skittles, Cointreau, house sour mix and a mini 12th man flag garnish to top it off. Both cocktails will be served through Super Bowl Sunday.

For 12s looking to grab some grub, Art Restaurant and Lounge will provide a special game day menu on Super Bowl Sunday. This Seahawks inspired spread sports the likes of “Seagal’s” crudité, “1984” warm pretzels, “Legion of Boom” wings, “Clink” cheese sauce nachos, “Touchback” Seattle dogs, “Feed the Beast” pizza, and “137.6 decibel” fried chicken and fries. The menu is offered from 11 a.m. to 10 p.m.


Get Your Beast Brunch On

BOKA restaurant + bar at Hotel 1000 is doing a special “Beast Brunch” in its Studio 1000 space on Super Bowl Sunday from 12-2:30 p.m. The $25 buffet includes the Beast Brunch and game day bites, plus one Bloody Mary, Mimosa, or juice. Additional Bloody Marys are priced at $6 and additional Mimosas are $5. The Beast Brunch wouldn’t be complete without the room being outfitted with a 70’ flat screen TV. For those wanting to take advantage of BOKA’s usual “Seahawk Brunch” located in its regular restaurant space, prices are $25 per person. Reservations can be made at 206-357-9000.


A Super Bowl Super Stay

Hotel Monaco is offering the ultimate Super Bowl party with its “Super Bowl Super Stay” package. The package includes an overnight stay in Hotel Monaco’s Ambassador Suite, the entire top floor of the hotel rented out for your guests, multiple TVs in the suite to catch all the action, a custom tailgate menu tailored to your tastes from Chef Jason McClure of Sazerac Restaurant, and a staffed bar. Even more, if the Seahawks win the Super Bowl, the individual who booked this package wins a free night in the Ambassador Suite once a year for LIFE. The Super Bowl Super Stay package is priced at $25,000. To book, call VIP reservations at 206-516-5097.


Raise your Glass in the name of the Seahawks

For Super Bowl XLVIII, Oliver’s gives fellow 12s a chance to toast to the Seahawks. For their “Boom Town” special, Oliver’s will be offering select Washington wines priced at $7.50 a glass. For 12s wanting something different, Oliver’s will be offering a Glacier Blue cocktail with Bols Blue Curacao liqueur, gin, vodka and a garnish of lime. The Glacier Blue is priced at $8.

For hungry 12s, Oliver’s will also offer “Golden Tate r’ Tots” with garlic, white cheddar and bacon priced at $6. For something a bit meatier, 12s can take refuge with the “Roast Beast Mode” sandwich. This New York deli-style sandwich comes complete with salad, soup, or fries and is priced at $12 a sandwich. All specials will be served Feb. 1-2 from 11:30 a.m. to 10:00 p.m.


Stellar 12th Man Specials

For the big game February 2, Brave Horse Tavern will be offering game day nachos, blue and green jello shots, and happy hour all day. Doors open at 10 a.m. Go Hawks!


One Hauschka Sour, Please

A drink that personifies the Seahawks star kicker, Steven Hauschka, the “Hauschka Sour” is made of gin, lime, sage, apple liqueurs, and an egg white for a foamy texture.

This gem is crafted in the sophisticated bar called The Gerald, located in downtown Ballard, and will be served through Super Bowl Sunday.


Happy Hour for Happy 12s

Gordon Biersch at Pacific Place will be sounding off in the 12th man spirit by providing all-day happy hour specials during Super Bowl Sunday.


Quench your Thirst

For Super Bowl XLVIII, Henry’s Tavern will help quench the mighty 12th man thirst. Doors will open at 9 a.m., a second satellite bar will be available, and of course Beast Mode jello shots and touchdown shots will be offered.


A Seahawk Super Bowl

For Super Bowl XLVIII, Ivar’s is planning to meet all your chowder needs. Priced at $24, Ivar’s is offering a gallon of your favorite red or white clam chowder that serves over 20 six-ounce servings. Pick up your chowder package at any local Ivar’s Seafood Bar for the big game on February 2 and ensure your Super Bowl party truly represents the Pacific Northwest.


For the Finger Lickin’ 12s

For Super Bowl Sunday, Kickin’ Boot Whiskey Kitchen in Ballard will be running beer, whiskey and cocktail specials, along with their lip-smacking barbeque all day long on February 2.


Lab Specials for 12s

Lunchbox Laboratory will give 12s a chance to watch the big game. All three Lunchbox Laboratory locations will screen the Super Bowl on multiple TVs and will offer game-day food and drink specials in bar seating areas.


Get in the Sprit with a Beastronessey

What do you get when you mix Marshawn Lynch’s two favorite spirits with his on-field presence? Beastronessey. To create this unique cocktail, Suite 410 combines Lynch’s two favorite spirits, Hennessey and Patron, with yellow chartreuse, apple juice, maple syrup and a Granny Smith apple garnish. The “Beastronessey” will be served through Super Bowl Sunday.


The Maple Caper shows off a “Showtime Tate”

The Sun Liquor bar embodies Golden Tate with its “Maple Caper.” This cocktail is fashioned together with Sun Liquor barrel aged rum, bourbon, Grade-A maple syrup, heavy cream, and a whole egg. Enjoy this cocktail all the way up to a Seahawk Super Bowl.


Grub 12s can take Home

Volunteer Park Café wants to make sure 12s can sit back, relax, and cheer their heads off without worrying about what to cook. For Super Bowl Sunday, the cafe will be offering Moroccan-spiced organic chicken wings priced at $24 for 12 wings or $48 for 24 wings. The cafe will also offer a three-layer dip for $40 (serves 8-10) and 12th Man cupcakes for $3.50 each or $36 per dozen. Make sure you pre-order by 3 p.m. Thursday, January 30.


Tailgate party menu for the 12th man

Von Trapp’s bier hall will run special Super Bowl menu items from 12 p.m. throughout the end of the game on Sunday, February 2. Chef Pete Fjosne will serve football pretzels, chili cheese dogs and a variety of hot wings. A selection of happy hour menu items will be available and half liters of Bayern VT Lager will be $4. Fourteen TV screens will be showing the game and bocce ball courts are open for playing.


Specials for the 12th Man

World Sports Grille will be opening its doors for Super Bowl Sunday, February 2, at 11 a.m. to welcome hungry and thirsty 12s. World Sports Grille will be offering beer and drinks specials that include $20 beer buckets, a $15 “12th Man” PBR bucket, and $4 draft beer. World Sports Grille will also be offering a game-day food menu with appetizer specials.


12th man wine northwest cellars northwest wining and dining downtown seattle website link

Of course, some of us are more into wine than beer or cocktails, and the good people of Northwest Cellars have something special to suit our tastes: 12th Man Wine. The special-label wine is available at Northwest Cellars’ Kirkland tasting room, Nectar in Spokane, and a long list of stores and restaurants in western Washington. Wines include Adagio, Viognier, Merlot, Madrigal, Intrigue, Petite Sirah, and Malbec. You can also order online (with a minimum order of four bottles) and they will ship to you. Stock up for the big game !!



Kukuruza beast blue green popcorn northwest wining and dining downtown seattle website link

KuKuRuZa Gourmet Popcorn has created a special flavor just for the big day – Beast Corn popcorn, a colored Kettle Corn! It’s snacking delicious and will be available in-store and online now until game day, Sunday, February 2. Beast Corn popcorn is available in 1 Gallon Bags for $13 each.


Sullivan's steakhouse seahawks cocktail northwest wining and dining downtown seattle website link

Sullivan’s best-seller and signature cocktail, “The Knockout,” has been reworked to show its Seahawks support. Renamed “The HAWKout,” the drink boasts a festive blue hue with the addition of a splash of Curaçoa. Still strong as ever, The HAWKout’s base is a simple combination of Svedka Clementine Vodka and Hawaiian Gold Pineapple. Sullivan’s will be shaking and serving it up for $11 over the next two weeks, through Super Bowl Sunday.


In honor of the Seattle Seahawks’ 12th Man, The Edgewater Hotel — Seattle’s only waterfront hotel — is celebrating the Seahawks return to the Super Bowl for the first time since 2005 with “12 Days of Super Seahawks.” Each day, for the ’12 Days of Super Seahawks,’ Six Seven and The Edgewater will have special offers to get fans in the Seattle Seahawks spirit. The campaign launched on Wednesday, January 22, and here are the remaining specials:

Golden Tini — Six Seven signature pineapple martini – offered on Jan. 30

Hawk-fries — crispy French fries with garlic, parmesan and chive — offered on Jan. 31

Hilliard’s “The 12th Can” a hometown favorite — $3 in celebration to #3 — offered on Feb. 1

Seahawk salumi plate — assorted cured meats, cheeses and grilled bread – offered on Feb. 2

*All items are $12 unless noted.

Taco time blue green chips seahawks superbowl special tie-in northwest wining and dining downtown seattle website link


“Champion Chips” & Salsa: Blue and green tortilla chips to support our home team! Available Friday, January 31, to Sunday, February 2, at participating Taco Time NW restaurants. On Friday and Saturday, $1.12 buys a regular order of “Champion Chips” & Salsa and $4.12 will net you a jumbo order of “Champion Chips” & Salsa (includes 100 chips and 2 large cups of fresh salsa). Guests can choose from Taco Time’s Pico de Gallo, Black Bean & Corn Salsa, Medium Salsa, or Mild Salsa. Made with local tortillas from La Mexicana, the chips are handmade daily in the restaurants and are seasoned with a special spice mixture to give them an extra hit of flavor.

And, on Sunday, dine-in guests will receive a FREE order of “Champion Chips” & Salsa.


Beast Mode Waffle Barking Frog woodinville washington northwest wining and dining downtown seattle website link

And Barking Frog restaurant in Woodinville has devised a Sunday brunch item–the Beast Mode Waffle–to celebrate the big game. The Beast includes Skittles in the waffle and blue and green whipped butter and sells for $12.

Seahawks banner for superbowl sunday northwest wining and dining downtown seattle website link






















Valentine’s Day Dining Options

January 27, 2014

Heart cookie photo

A few weeks ago, a friend and consultant of mine told me he was going out on a first date and asked me to recommend a few restaurants with the following parameters:

I am seeking a a restaurant in downtown Seattle. . .perhaps somewhere in or around the Market. Here is what I am kinda of shooting for in terms of requirements:

• good place to meet for drinks

• good wine selection

• maybe dinner or good Happy Hour menu

• not too $$$

• good first-date place

• view of Waterfront

• small/intimate. . . .yes, perhaps even romantic

• not noisy and crowded

And, after a bit of thinking, I answered:

Man, you don’t have too many parameters here. Ha! Hard to find one bar/resto that meets everything you desire, but here are some suggestions:

Il Bistro in the Market (dark, romantic, nice bar area, inexpensive and good-value Happy Hour [HH]). However, no water view.

Steelhead Diner in the Market (more casual than Il Bistro and probably more noisy, but wouldn’t seem like such a commitment. Also less price-y.) Peek-a-boo water views depending on where you sit. Not sure about HH menu or pricing. . .

The Pink Door in the Market is fun and funky but you’d need a reservation for dinner for sure. . .bar is fun but crowded and possibly noisy. Good price points, wine list, food, etc. Water views in summer on the deck but not in winter (but there is a trapeze artist on certain nights!).

Andaluca in the Mayflower Park Hotel has no water view but think romantic, tapas, and good wine list. . .perhaps better for a second or third date.

If you want a real “bar” bar, then Oliver’s in the Mayflower is a really well-established bar, noted for its martinis. They have a HH and also free appetizers.

If you want a real water view, there is also 67 at the Edgewater. . .we haven’t been there lately and never for HH but you might consider it.

So cheers to everyone near and dear in our lives as we approach Valentine’s Day 2014. . .

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.


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.

Celebrate the Holidays at the Pike Place Market

November 18, 2013

Pike place market xmas photo northwest wining and dining website link

Pike Place Market brings the magic back to the holiday season with the fun and joyful event, Magic in the Market, on Saturday, November 30. The festivities take place from 1:00 p.m. to 5:00 p.m., with the Market shops and restaurants open all day.

Meet Santa and his favorite elf in front of the Pike Place Market clock and take your own family photos while also finding original stocking stuffers, specialty foods, and handcrafted gifts for everyone on your list.

Great Figgy Pudding Caroling Competition Teams will perform for holiday shoppers from 1 p.m. to 4:30 pm under the Market Clock.

Kids 12 and under will have fun decorating cookies made by Pike Place Bakery in the new Atrium Kitchen located on the first floor of the Economy Building from 1 p.m. to 4 p.m.

The lighting of the 20-foot holiday tree as well the Market Swine Deer, Carrot, Strawberry, and Pear will be led by Santa with the help from Figgy Caroling teams at 5 p.m.

Event Details

What: Magic in the Market holiday celebration featuring free photos with Santa, a tree lighting ceremony, Figgy Pudding Carolers, and cookie decorating for kids.

When: Saturday, November 30, 1:00 p.m. to 5:00 p.m.

Where: Santa, tree lighting ceremony and Figgy Carolers will be located near the Market clock and sign; cookie decorating held in the Atrium Kitchen, Economy Market Building at 1st and Pike St.

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

Northwest Wining and Dining’s Dishes of the Day

July 22, 2013

Palomino Seattle Scallops with Pernod Beurre Blanc

Hard to believe it’s been three months since we chose a proper Dish of the Day (last one was The Capital Grille’s stupendous Seafood Tower), so today I’ve chosen not one, but three for your viewing pleasure.

Above behold the glorious Asiago-Almond Crusted Scallops with Pernod Butter Sauce and first-of-the-season grilled asparagus,  which we enjoyed a few weeks ago at the Palomino Restaurant & Bar location in downtown Seattle (truth be known, it is in the CityCentre Building, where Spencer used to go to work at Callison Architecture every day!).

How the chef got the perfect crispy crust and still managed to leave the scallops rare in the middle is beyond me. I tried to figure out how to replicate the dish at home, but just figured I’d eat it at Palomino as often as possible.

Just last weekend, when the temperatures were high (close to 90!) in Seattle, we were lucky to score an outside seat at Le Pichet, right on First Avenue in the Pike Place Market.

Le Pichet Pike Place Market Salmon

The Seared Salmon with baby garlic tops, flageolet beans, carrots, and asparagus was like summer on a plate, the salmon perfectly cooked to rare and the garlic tops more green than garlicky. A very light white broth brought the dish together so perfectly that I lapped up every last drop with the soup spoon thoughtfully provided!

Gordon Biersch Blackened Tuna Salad

Not so politically correct, but still very well executed, is the (blackened) Ahi and Greens salad at Gordon Biersch. I feel a deep twinge every time I order Ahi, since it  (in fact, most species of tuna, except for albacore) is on the endangered list, but every so often it serves as a special treat. This one was served with a well-made miso dressing and wasn’t overly charred or spicy. A Cajun remoulade sauce was also offered, and went surprisingly well with the fish and greens.


Pike Place Market Farmers Market Opens June 21 on Pike Place!

June 17, 2013

Braiden Rex-Johnson signing the "Pike Place Public Market Seafood Cookbook"

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.

Pike Place Market Summer Sundays

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

Chef Demos at the Pike Place Market

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.

Northwest Wining and Dining Drinks Seattle!

June 3, 2013

A.J. Rathbun Drink Seattle iphone app

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.


Wining and Dining with Guests Through Seattle and Environs

April 15, 2013

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.

Welcome sign nan and brad

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

Place pigalle oyster stew photo

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.

Wild Ginger Seven Elements Soup

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.

Restaurant Marché Vegetable Plate

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).

Restaurant Marché Salad Niçoise

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.

Debra prinzing bouquet book

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.

Steelhead Diner Caviar Pie

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. . .

Steelhead Diner Whole Idaho Trout

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

Terra Plata shisito peppers

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.

Terra Plata Scallop Crudo

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

Terra Plata Scallop Crudo

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

Terra plata pavlova dessert

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

Terra plata apple tart

And the Apple Tart.

RN74 Tomato Soup Fondue

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.

RN74 Black Cod

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.

RN74 Woodward Canyon Wine

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!).

Etta's Seafood Salmon Cakes

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!).

Etta's Seafood Dungeness Crab Benedict

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).

Etta's Seafood Family Group Shot

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.

SAM MIRROR art installation

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.

Pike Place Market Scene

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

Utilikilt Damaged Dummy Display

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.

Seattle Cityscape from Bainbridge Island Ferry

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

Seattle great wheel elliott bay waterfront july 4 photo

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?


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