It’s that time of year again. . .when strawberries are on the vine and just about ready for the picking!

According to Dianna and Mike Biringer, owners of Biringer Farm in Arlington, Wash., “Strawberries are very independent and can be sneaky! Some blooms are hiding under the vines, which keeps everyone guessing when they are going to turn into those sweet, red and juicy strawberries. However, the crop should be ready close to a normal timeline of mid-June.”

With that in mind, the fun begins this weekend with the annual Biringer Farm Strawberry Harvest Fest, Saturday and Sunday, 11 a.m. to 4 p.m.

Bring family and friends for berry fun activities: pony rides, giant strawberry ride, kites, animals, face paint, giant strawberry and castle maze inflatables, pennies in the hay, kiddy slides, interactive strawberry story time, ride the jolly trolley, and pluck strawberries right from the vines.

Enjoy a picnic on the covered wagon next to the old historic barn, fresh strawberry shortcake, kettle corn, and more. Special guests on Saturday from 3 p.m. to 4 p.m. are Voices of the Village, a musical performance group of individuals with disabilities.

Mark your calendars for the Biringer Farm annual Raspberry Fest & Jam Contest–Saturday, July 20, 11 a.m. to 4 p.m. Pick your own berries, then enter the Jam Contest with your own creative strawberry/raspberry jam mix.

Festival admission is free, with reasonably priced food and drink. And tour groups can book a visit online and experience farm life.

Farm Market Goodies include pre-picked strawberries, sliced and sugared strawberries ready to eat and freeze, local honey, gourmet packaged shortcakes, and cold drinks.

Throughout the season, Biringer Farms offer not only sweet and juicy strawberries, but luscious raspberries, tayberries, blackberries, and blackcaps.

Check the Biringer Farm website for updates during harvest season or call the Customer Information Line: 425-259-0255.

Biringer Farm Satellite Berry Barns will be at different locations for those that are unable to visit the farm. The Biringer family will also bring choice berries to the Shoreline, Arlington, and new Everett Mall Farmers Market at the Everett Mall.

Biringer Farm is a proud sponsor of The Marysville Strawberry Festival and members of The Red Rooster Route Family Farms.

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.

Grilled Asparagus Salad with Prosciutto, Parmigiano-Reggianno, and Balsamic Vinaigrette

Varietal: Pinot Gris

Serves 4

This boldly flavored, texture-packed salad, which comes from Vancouver, British Columbia-based chef Rob Feenie’s third cookbook (“Feenie’s: Brunch—Lunch—Dinner,” Douglas & McIntyre, 2006)  is a cinch to make, yet beautiful to behold and a delight to eat. The caramelized asparagus, salty prosciutto, and sweet-tart balsamic vinaigrette work well with the lively texture and honeysuckle/pear/vanilla flavors typical of Pinot Gris.

1 to 2 tablespoons kosher salt, plus extra salt for seasoning

2 pounds green asparagus, woody stems snapped or cut off and discarded

1/4 cup extra virgin olive oil

Freshly ground white pepper

Balsamic Vinaigrette (Recipe follows)

8 slices prosciutto

4 cups mesclun or other salad greens

Parmigiano-Reggiano or good-quality Parmesan cheese, for garnish

1. Preheat the grill to medium-high heat. Bring a large pot of water to a boil and add enough of the salt so that it tastes like sea water. Prepare an ice bath. (See Cook’s Hint, below.)

2. Add the asparagus to the water and cook for 1 minute, or until the asparagus turns bright green. Immediately transfer the blanched asparagus to the ice bath to stop the cooking process and to preserve the color. When the asparagus has cooled in the water, transfer to several thicknesses of paper towels or a clean kitchen towel to drain. Pat dry.

3. In a nonreactive bowl, toss the blanched asparagus with the olive oil to coat (to prevent the asparagus from sticking to the grill). Season to taste with salt and pepper. Grill 2 to 3 minutes, turning on all sides.

4. To serve, divide the asparagus among four warmed plates. Spoon the vinaigrette over and around the asparagus. Place 2 slices of prosciutto on top of each serving. Top with mesclun and drizzle with a little more vinaigrette. Use a vegetable peeler or sharp knife to thinly slice Parmigiano-Reggiano into curls and place a few on top of each serving.

Balsamic Vinaigrette

Makes 2/3 cup

2 tablespoons balsamic vinegar

2 tablespoons minced shallot

1 teaspoon honey

6 tablespoons extra virgin olive oil

Kosher salt

Freshly ground white pepper

1. In a nonreactive bowl, whisk together the balsamic vinegar, shallot, and honey. Whisking continuously, slowly add the olive oil in a thin stream until it forms a smooth, thick sauce. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

Cook’s Hint: Ice Bath: Ice baths are called for when blanching vegetables or fruits; the cold water immediately stops the cooking process so the produce doesn’t become overcooked. To make an ice bath, simply fill a large mixing bowl with ice cubes and add cold water to cover the cubes.

Recipe reprinted from “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia” (Wiley, 2007, $34.95) by Braiden Rex-Johnson.

We’ve long been a proponent of cruising, and are especially devoted fans of Seattle-based Holland America Line and Seabourn Cruise Line.

I’ve even written about our Alaska cruise experience for both Wine Press Northwest magazine and on this website in my Northwest Notes blog.

The Seattle cruise industry’s season runs from May through September, with boats leaving from Bell Street Pier (Pier 66) and Smith Cove (Pier 91) cruise terminals.

According to The Seattle Times, the first cruise ship of the 2013 season–Crystal Cruises’ Crystal Symphony, arrived on May 1. During the 2013 season, the Port of Seattle estimates that more than 175 cruises will sail through Seattle with eight different cruise lines represented. They include Carnival Cruise Line, Celebrity Cruises, Crystal Cruises, Holland American Line, Norwegian Cruise Line, Oceania Cruises, Princess Cruises, and Royal Caribbean.

Seattle’s cruise industry is best known for its seven-day journey to Alaska. During pre- and post-stays in Seattle, passengers can visit the iconic Space Needle, Seattle Art Museum, Pike Place Market, and Seattle Aquarium. For more information about cruise schedules, and to book packages, visit the Port of Seattle website.

And to learn more about the venerable Pike Place Market, please pick up a copy of my “Pike Place Public Market Seafood Cookbook,” available in both print and e-editions.

Photo credit: Braiden Rex-Johnson

Lane Hoss, vice president of marketing for Anthony’s Restaurants, judges the West Coast’s best oyster wines

Winners of the 19th annual Pacific Coast Oyster Wine Competition were announced late last month by Taylor Shellfish Farms. As always, the competition was stiff, as leading food professionals in Seattle, Los Angeles, and San Francisco, searched for the ultimate “bliss factor” between wine and oyster.

I’ve been honored to judge the competition twice, and write articles for The Seattle Times Pacific Northwest magazine, Wine Press Northwest magazine, and Northwest Notes.

Heartiest congratulations to this year’s “Oyster Award” winners, which include:

**Cedergreen Cellars 2011 Sauvignon Blanc (WA)

**Chateau Ste. Michele 2012 Sauvignon Blanc (WA)

**Dry Creek Vineyards 2012 Dry Chenin Blanc (CA)

**Geyser Peak Winery 2012 Sauvignon Blanc (CA)

**Kunde Family Estates 2012 Sauvingnon Blanc (CA)

Long Meadow Ranch Winery 2012 Sauvignon Blanc (CA)

*Three Pears 2012 Pinot Grigio (CA)

Trefethen Family Vineyards 2012 Dry Riesling (CA)

Vinoce Vineyards 2012 Sauvignon Blanc (CA)

*Willamette Valley Vineyards 2011 Sauvignon Blanc (OR)

*Prior Oyster Award

**Multiple Prior Oyster Awards

The wineries listed above are 10 Equal Winners of the “Oyster Award” and are listed alphabetically.

Hungry foodies will want to plan trips to Victoria, British Columbia, in May and July to coincide with two upcoming food festivals: the inaugural Victoria Spot Prawn Festival and Taste: Victoria’s Festival of Food & Wine.

According to a recent press release, the Victoria Spot Prawn Festival runs from May 25 to 26, 2013, and kicks off with a long-table dinner and film presented by the Island Chefs Collaborative. Tickets are $150 CDN and limited to 250 people.

On May 26, from 11 a.m. to 5 p.m., visitors are invited to take in crafts, music, guest speakers, and chef demos by local favorites such as Spinnakers Gastro Brewpub and Vancouver Island Salt Company. Fresh seafood will be available on site along with plenty of other food vendors.

This family-friendly party by the sea is free to attend and not-to-be-missed!

From July 25 to July 28, 2013, experience Victoria’s fifth-annual festival of food and wine with Taste held at the Crystal Garden. Showcasing more than 100 British Columbia wines, guests will experience local fare prepared by top Vancouver Island chefs from some of the city’s finest restaurants such as The Marina Restaurant and AURA Waterfront Restaurant + Patio at the Inn at Laurel Point.

Tickets for the main event are $79 CDN, with more intimate events with themes such as Swine on the Vine and Sips &  Seafood filling the remainder of the festival schedule.

For more information, visit Facebook.com/IslandChefs.

Twitter Handles: @IslandChefs and @TravelWithTaste

Oregon Chardonnay is garnering national attention, taking center stage in the New York Times article “Oregon Chardonnay Speaks Up” last year and mentions in February’s Sunset Magazine article, “The Great White.”

And it doesn’t show signs of slowing down. The second Oregon Chardonnay Symposium on Saturday, May 4, at Red Ridge Farms will showcase a new wave of smaller producers and set out to define their signature style of North Willamette Valley Oregon Chardonnay.

The event will begin with an educational and interactive panel discussion, featuring eight artisan producers and nationally renowned wine writers. The discussion will include a technical tasting of very limited production Chardonnays from the panelists.

Participating Wineries

Arterberry Maresh

Big Table Farms

Crowley

Division Winemaking Company

Durant Vineyards

EIEIO

Matello

Walter Scott

Participating Media

Moderator:

Katherine Cole, wine columnist for The Oregonian and author of “Voodoo Vintners: Oregon’s Astonishing Biodynamic Winegrowers”

Panelists:

Paul Gregutt, “Wine Adviser” columnist for The Seattle Times and NW editor of Wine Enthusiast Magazine.

W. Blake Gray, author of the Gray Report blog, winner of the 2012 Wine Blog Awards for Best Industry Blog and columnist for WineReviewOnline.com, will also be participating in the event.

A walk-around tasting at the Durant Vineyards Tasting Room will follow the panel discussion, featuring wines from the participating wineries along with charcuterie plates accompanied by Oregon Olive Mill olive oils. Participants will be provided with seminar notes, tasting notes, and a logo wineglass.

Tickets are limited to 60 and cost $60 each. Reservations are required and can be made by calling Red Ridge Farms at 503-864-8502.

Panel Discussion Topics:

· Each winery will define their signature style of North Willamette Valley Oregon Chardonnay

· Drive and influence of each producer

· Visions

· Oak regiments

· Vineyard sources, soil and climatic influences

· Winemaking practices

· What does the future hold for Oregon Chardonnay

 Where

The Oregon Olive Mill at Red Ridge Farms

5510 NE Breyman Orchard Road

Dayton, OR 97114

When

Saturday, May 4, 2013

1:00 p.m. to 3:00 p.m.: Panel Discussion and Technical Tasting

3:30 p.m. Expanded Tasting

Find more information on Facebook or Twitter @OregonOliveMill.

Ever wonder how much the wine industry contributes to the Canadian economy?

According to a press release, the findings of the largest research study ever conducted on the Canadian wine and grape industry–Canada’s Wine Economy: Ripe Robust Remarkable–reveals a prosperous and expanding $6.8-billion-dollar industry.

Commissioned by the Canadian Vintners Association, the Winery & Grower Alliance of Ontario, the British Columbia Wine Institute, and the Winery Association of Nova Scotia, the report confirms the wine industry has become a large and significant contributor to the overall Canadian economy, especially in Ontario, British Columbia, Quebec, and Nova Scotia.

Key findings for British Columbia Wine include:

• BC Wine Economy has 212 wineries and over 864 vineyards on more than 9,800 acres of land.

• The BC Wine Industry’s $2.0 billion economic impact is a significant driver to the BC economy. For every bottle of wine produced in the Province, there is $42 of economic impact generated.

• More than 10,000 people have jobs in BC as a result of the wine and grape industry.

• British Columbians enjoy more than 234 million glasses or 47 million bottles of British Columbia wine each year.

• BC welcomes over 800,000 visitors every year through the wine economy, that is more than the province drew for the 2010 Winter Olympics in Vancouver.

• The BC Wine Industry generates $476 million in tourism and tourism employment related economic impact.

• More than $298 million in federal and provincial taxes and liquor board mark up is generated by the wine industry in BC each year. In taxes alone, the BC Wine Industry contributes $222 million.

For more on British Columbia wines, please refer to my seventh book, “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia.”

Here is a look back at some of our favorite dishes from last year. We are posting a series of Dishes of the Day the next couple of weeks as we take some time away from the office and computer to refresh and relax (our very belated “summer vacation”). 

It has been another great year of wining and dining both around the Pacific Northwest, but in other parts of the United States and Canada.

So I thought it’d be fun to throw up photos of some of my favorite dishes from 2011. Herein are the “winners” on that list in no particular order.

The Seafood Skewer served tableside on Holland America’s m.s. Eurodam.

ART Shrimp Cocktail in downtown Seattle’s Four Seasons Hotel

Shuckers Crab Louie in the Fairmont Hotel in Seattle

Antipasti Plate at The Pink Door in the Pike Place Market

Roasted Beet Salad with Grilled Salmon at Purple Cafe & Wine Bar in Woodinville, Washington

Vietnamese Crepe at Bambuza Vietnamese Cuisine in downtown Seattle (now under new ownership with a new name–920 Pike)

Roasted Chicken Caesar Salad with Cheddar Dressing at Dominion Square Taverne in downtown Montreal, Canada

Crab Tails at Elliott’s’ Oyster Bar and Restaurant in downtown Seattle

Beet and Goat Cheese Salad at Place Pigalle in the Pike Place Market

The Abalone Appetizer at The Oyster Bar along the Chuckanut Drive north of Seattle

The Everything Green Salad with Dungeness Crab at The Pink Door in the Pike Place Market

Grilled Oysters with Cheese at The Inn at Semiahmoo in Blaine, Washington

Octopus and Beans at Lecosho on the Harbor Steps in downtown Seattle

Smoked Salmon Appetizer and Side Salad at Luc in Seattle’s Madison Valley neighborhood

Shrimp and Grits at Joule in Seattle’s Wallingford neighborhood

Tuna Bowl at Revel in Seattle’s Fremont neighborhood

And, just for a bit of final fun:

The Fried Mars Bar with Vanilla-Bean Ice Cream at Garde Manger in the Old City section of Montreal, Canada

Every year during the holiday season, Victoria, B.C. is lit up with festive décor and a magical ambience that can be felt floating through the air. From November 20, 2012 to January 3, 2013, the iconic Fairmont Empress Hotel encourages visitors to stroll their hallways and take in The Festival of Trees.

An annual fundraiser for BC Children’s Hospital, The Festival of Trees invites local businesses, organizations and individuals to sponsor and decorate dozens of Christmas trees that deck the halls of the hotel.

From November 24 to January 1, 2013, visitors will feast their eyes and noses on creative gingerbread inspirations at the 2012 National Gingerbread House Showcase at the Inn at Laurel Point. Professionals and amateurs will vie to produce the most elaborate, decorative gingerbread creations using 100 per cent edible ingredients. Following the competition, these creations will be on display at the Inn.

Finally, The Butchart Gardens presents its 25th season of The Magic of Christmas from December 1, 2012 to January 6, 2013. Amongst the tens of thousands of twinkling lights throughout the gardens, visitors can take in the delights of the season through various displays and activities.

Whether searching for the scenes depicting The Twelve Days of Christmas that are hidden throughout the gardens, or donning a pair of skates and taking a spin on the outdoor skating rink, there is something for both the young and the young at heart.