Planning a winery tour to Oregon this year? Flying on Alaska Airlines?

If so, then, you’re in luck. Because when you fly on Alaska Airlines, that case of Oregon vino you pick up flies home for free!

Beginning on May 1, in honor of Oregon Wine Month, the Oregon Wine Board, Travel Oregon, and Alaska Airlines partnered to bring back the Oregon Wines Fly Free program. The program enables visitors traveling from Oregon on an Alaska Airlines flight to check a case of Oregon wine for free.

Oregon is the first state to partner with the airline on a statewide-wines fly-free program. More than 250 Oregon wineries joined the program in 2013!

Oregon Wines Fly Free began as a two-month test last fall. The pilot program was so popular that Alaska Airlines has renewed the program for a year.

Alaska Airlines Mileage Plan members may check one case of wine free on their return flight out of four Oregon airports. In addition, passengers showing their Alaska boarding passes within a week of their arrival in Oregon will receive complimentary tastings at any of more than 300 participating Oregon wineries. Customers may join the Alaska Airlines Mileage Plan for free.

Alaska Airlines offers nonstop service to Oregon’s most popular wine regions, including the Willamette Valley via Portland and Eugene, Ore.; the Rogue Valley via Medford, Ore.; Central Oregon wineries via Redmond, Ore.; and Eastern Oregon wineries via Walla Walla, Wash. Alaska Airlines is also an official partner of Feast Portland, the flagship food and drink festival in the Pacific Northwest that runs from Sept. 18 to 21, 2014.

“Oregon Wine’s partnership with Travel Oregon and Alaska Airlines was a tremendous success in 2013 and we’re expecting the new program will be even more successful,” said Tom Danowski, executive director of OWB. “We had more than 250 wineries participating in the program in 2013 and with the interest it generated then, our goal is to have more than 300 wineries participate in the yearlong program.”

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.

Have you heard of Friends of the Market (FoM)? It’s the advocacy group, led by Seattle architect and civic leader, Victor Steinbrueck, who saved the Pike Place Market from the wrecking ball in the 1960s.

The group has become much more active and visible in recent years, hosting weekly Market tours on Saturdays during the summer months, helping revamp historic artwork through the Market, and taking an active role in the planning of the Waterfront entrance to the Market.

The group also celebrates its 50th birthday this year, and plans to launch a new website this month.

According to the March 2014 FoM newsletter, “Ritama Design is in the final stages of producing Friends’ new website. It will include concise histories of the Market and FoM, plus a complete pictorial review of the public art in the Market. . .Additionally, the site will keep the archived videos, newsletters, and interactive contact and enrollment features.”

So if you haven’t already checked out the group’s new online presence, please click here to learn more.

And, next time you are in the Market, be sure to pick up a copy of the Market News (a free newspaper available at the Information Booth at the corner of First Avenue and Pike Place). It contains Paul Dunn’s “Post Alley Passages” column, always a voice of authority about what’s happening in the Market (politics, people, even the occasional celebrity link).

Paul is FoM’s vice president, former executive director of the Pike Place Market Merchants Association, and long-time Market dweller. And a good personal buddy, to boot!

Photo courtesy of the Pike Place Market Preservation & Development Authority.

For the past 35 years, my colleague and friend, Vance Corum, has been committed to helping farmers market their products. He’s also the co-author of “The New Farmers’ Market.”

In a recent email, he said that a few weeks ago, while working in British Columbia, he heard about a new website that comes online for consumers next month.

“It’s called SOIL MATE,” Vance says, “like finding your soul mate in the person of a local farmer, anywhere in North America.”

His note went on to say that SOIL MATE’s goal is to connect people to their local food sources within 100 miles. Vance decided to help spread the word because the website seems straight-forward and easy to use. Every farmer, farmers’ market, and winery can list itself for FREE, so it’s a win/win/win for your farm, your markets, and consumers.

You can check out the short YouTube video on Soil Mate.

Farmers, farmers’ markets, and wineries can list their products, selling locations, and hours. They are invited to post photos, videos, a blog, and/or a website. The companies can can also sell products directly online.

Customers can filter by product category, specific items, growing practices, and services (U-Pick, CSA, and online sales).

SOIL MATE’s founder, Matt Gomez, has a passion for local food and a great background in marketing and social media, having helped Fortune-500 and Mom-and-Pop companies alike.

Just go to the SOIL MATE website and list yourself. You can put as much or as little in your profile as you want. It’s faster than applying to a farmers’ market. As a farmer, you’ll be linked to the farmers’ markets where you sell, and vice-versa.

As a CSA farm, you can list your pick-up locations. As a winery, you can list stores and restaurants that carry your product.

It’s even a FREE service, and you can help by getting the word out on social media or by direct (email) outreach.

To good marketing!

As thoughts of summer vacation start to creep into our consciousness, thoughts of where to dine while traveling the country also come to mind.

And good news! Late last month, Urbanspoon, a leading restaurant-discovery website and app that aggregates reviews from professional food critics, bloggers, and diners, released its list of the most popular fine-dining restaurants across major metropolitan cities, places where you can enjoy the finest in food, service, and atmosphere.

From perennial favorites like New Orleans institution Commander’s Palace to new hot spots like L.A.’s Hinoki and the Bird, the list was compiled based on factors including price, diner activity, and critic reviews.

How did our fair city “fare,” so to speak? Here are Seattle’s top tables, according to Urbanspoon:

Seattle

— Ray’s Boathouse

— Matt’s in the Market

— Lark

— Canlis

— Book Bindery

And here’s the entire Urbanspoon listing of top-rated restaurants:

Atlanta

— Bone’s Restaurant

— St. Cecilia

— Chops Lobster Bar

— Bacchanalia

— Aria

— Tomo

Boston

— Neptune Oyster

— Hamersley’s Bistro

— L’Espalier

— O Ya

— Menton

— Rialto

Chicago

— Alinea

— Gibsons Bar & Steakhouse

— Joe’s Seafood, Prime Steak and Stone Crab

— Topolobampo

— Blackbird

— Spiaggia

— Hamada of Japan

Dallas

— French Room

— Abacus

— Hibiscus

— Fearing’s

— Eddie V’s

Denver

— Sushi Den

— Zengo

— Sushi Sasa

— Frasca Food & Wine

Houston

— Brennan’s of Houston

— Cafe Rabelais

— Rainbow Lodge

— Da Marco Cucina E Vino

Las Vegas

— Bouchon Bistro

— Mesa Grill

— Joel Robuchon

— Restaurant Guy Savoy

— Aureole

Los Angeles

— Hinoki & the Bird

— Osteria Mozza

— Ink

— Providence

— Spago

— Matsuhisa

— Nobu Malibu

Miami

— Zuma

— Il Gabbiano

— Chima Brazilian Steakhouse

— Joe’s Stone Crab

— Prime One Twelve

— Barton G. The Restaurant

— Casa Tua

Minneapolis-St. Paul

— The Oceanaire Seafood Room

— Manny’s Steakhouse

— Meritage

New Orleans

— Commander’s Palace

— Mr. B’s Bistro

— Herbsaint Bar & Restaurant

New York

— Eleven Madison Park

— Le Bernardin

— Gramercy Tavern

— Del Frisco’s Double Eagle Steakhouse

— Nobu

— Minetta Tavern

— Per Se

— Peter Luger Steak House

Philadelphia

— Alma de Cuba

— Morimoto

— Fork

— Vetri

— Little Fish

— Tashan Modern Indian

Portland

— Veritable Quandary Restaurant & Bar

— Andina

— Higgins

— Beast

— Paley’s Place

San Diego

— The Prado at Balboa Park

— Jake’s Del Mar

— George’s At The Cove

San Francisco/ Bay Area/ Wine Country

— Gary Danko

— Farallon

— SPQR

— Quince

— Sons & Daughters

— One Market

— Chez Panisse

— The French Laundry

Washington D.C.

— Jaleo

— 1789

— Restaurant Nora

— The Oceanaire Seafood Room

— L’Auberge Chez Francois

Photo by Braiden Rex-Johnson, taken at Blueacre Seafood in downtown Seattle. 

The Dining Room at The Willows Inn on Lummi Island reopened on Thursday, March 13, after a two-month recess.

You may remember I gave the property and restaurant a rave review in The Seattle Times Pacific Northwest magazine back in 2011.

During his two-month break, Head Chef Blaine Wetzel was named a semifinalist for the fourth straight year for the James Beard Rising Star Award (chefs under age 30). The nomination is well deserved for the beautiful and delicious dishes he prepares day in and day out. (Photos throughout this blog post were taken during our 2011 visit.)

Blaine also made a visit to Europe that included stops in Copenhagen and participation in a major food event in Italy. You can read more on the chef’s blog.

The Willows Inn is also offering a 2-for-1 Spring Special on select dates now through the end of April.  When you reserve an on-site room during March or April you can add a second night for FREE. During your stay you can indulge in spa-therapy treatments, walk and rock-hunt along Sunset Beach, take a bicycle ride, hike the island’s wilderness preserves, or simply relax with a good book (in the hot tub, perhaps). The offer is valid until April 31, 2014, and cannot include a Saturday night.

There is even a two-day Author Series Getaway with Nancy Pearl scheduled from Wednesday, March 19 to Friday, March 21, when you are encouraged to immerse yourself in two books recommended by Nancy. Enjoy book discussions in the cozy atmosphere of Loganita, a specially-prepared dinner with Nancy by the Willows Inn sous chef at the Beach Store Cafe, and a hearty breakfast followed by a second book-club session in the Willows Inn main dining room.

Nancy is the author of the bestselling “Book Lust” and, in 2004, earned the Women’s National Book Association Award for her extraordinary contribution to the world of books. She has become a rock star among readers—the tastemaker who people turn to when deciding what to read next.

The Author Series Getaways continues in April with New York Times bestselling author Jamie Ford appearing on Wednesday, April 23. Guests will enjoy a book discussion with Jamie over his new book, “Songs of Willow Frost,” followed by a private dinner.

To register for either of the Author Series Getaway events, call the inn at 360.758.2620.

Photos by Braiden Rex-Johnson

That lovely downtown-Seattle spring tradition we all know as Daffodil Day returns this year on March 20, when downtown streets will be awash in cheery yellow as legions of volunteers hand out over 10,000 daffodils to workers, residents, and shoppers to celebrate the first day of spring.

Mark your calendar now to take a stroll at lunch hour that day to pick up your little ray of spring sunshine–gratis, thanks to Pike Place Market flower vendors.

And, while you have your calendar open, don’t forget to save-the-date for Arcade Lights, which returns to the Main Arcade on Friday evening, April 25. The annual springtime celebration of all things artisanal offers you a chance to taste handcrafted savory and sweet bites, washed down with craft beer, local wine, and nonalcoholic beverages, all made by local artisan food and drink purveyors.

Each ticket includes 10 tokens redeemable for food and beverages of your choose, plus a keepsake glass. Extra tokens can be purchased at the event. Proceeds benefit the Market Foundation.

Buy your tickets today for  the city’s premier food and wine event, the Seattle Wine and Food Experience (SWFE)!

SWFE is back for its sixth year on Sunday, February 23, 2014. VIP tickets are sold out; general admission tickets cost $55 per person and allow entry from 1 p.m. until 5 p.m.

Throughout this unique gastronomical event guests will learn about and taste a wide offering of quality products through “experiences” and event features.

According to my friend and fellow Seattle Dame Jamie Peha, president of Peha Promotions, TableTalk Northwest, and producer of SWFE, “What makes Seattle Wine and Food Experience unique in the marketplace are the ‘experiences’ that guests encounter. Guests have the opportunity to educate themselves about beverage and culinary products from the Northwest and beyond, talk to producers, and taste samples from a variety regions and growing industries.”

Another feature that makes the sixth SWFE unique is that the event’s charity beneficiary is Les Dames d’Escoffier, Seattle Chapter. According to a press release:

This year’s beneficiary, Les Dames d’Escoffier Seattle, brings together it’s talented membership for a special experience at SWFE. Get a taste of the beverages, food, and specialty products from talented members of Les Dames d’Escoffier Seattle including Thoa Nguyen/Chinoise Sushi Bar & Asian Grill, Maria Coassin/Gelatiamo, Lisa Nakamura/Gnocchi Bar, Nancy Donier/Kaspar’s Special Events & Catering, Leslie Mackie/Macrina Bakery, Susan Neel/McCrea Cellars, and Susan Kaufman/Serafina Osteria & Enoteca.

Les Dames d’Escoffier Seattle raises funds for scholarships for women in the culinary, beverage, and hospitality industries, and also supports community-outreach programs and sustainable-agriculture projects based in Washington state.

Other Dames participating in SWFE include Rose Ann Finkel/Pike Brewing Co. and Holly Smith/Cafe Juanita.

Other featured “Experiences” to date at the 2014 event include:

*Featured Wine Region: Woodinville Wine Country – Taste wine from Washington’s up-and-coming destination wine region with more than 30 of Woodinville’s wineries (and all of Washington’s AVAs) including Chateau Ste. Michelle, Columbia Winery, Lauren Ashton Cellars, Patterson Cellars, and many more.

*The QFC Advantage Lounge – In this lounge environment complete with leather sofas, guests will enjoy bites from Murray’s Cheese, Boar’s Head Meats, and Simple Truth Crackers and sips of luxury wine brands including Chateau Ste. Michelle Single Vineyard Designates, Spring Valley Vineyard, Col Solare, and Northstar Winery. You know it’s going to be good!

*Northwest, California, and International Wines – Get tastes of wine regions from the Northwest and beyond with sips from Washington, Idaho, Oregon, California, and international wineries (including Italy, France, Argentina, Spain, and Portugal). With more than 800 wines available to try from the world’s top producers, your palate is in for quite a tour.

*SIP Northwest Distillery Row – Take a run at Sip Northwest Distillery Row featuring many of the region’s hottest craft spirits makers as well as global brands. Sip through their latest creations and learn how grains and botanicals become whiskey, vodka, and gin.

*Tim’s Cascade Snacks Beer and Cider Exhibit – Local favorite Tim’s Cascade Snacks will be serving up its famous salty chips and popcorn that pair great with regional ciders and brews. Discover the new developments in the world of these craft beverages.

*Les Dames d’Escoffier Alley –See above.

*Washington Beef Butcher Block – Washington Beef presents a unique opportunity to “Crave, Cut, & Create” your way to a perfect beef meal. Experience and savor beef’s flavor when prepared with care and paired with complimentary flavor profiles in dishes from Andaluca, bin on the lake, BOKA Restaurant + Bar, and The Georgian.

*Top Pot Doughnut and Coffee Bar – Grab a sweet treat at the event and revive your palate, with a stop at the Top Pot Doughnut and Coffee Bar. Try a hand-forged doughnut and cup of Top Pot Coffee. For an added bonus, grab a sample cocktail from Sun Liquor Distillery.

*Chef Prepared Gourmet Bites – Guests can savor the incredible creations from more 25 of Seattle’s most accomplished chefs representing a global range of cuisines. Featured restaurants include Andaluca, Anthony’s Pier 66 & Bell Street Diner, bin on the lake, BOKA Restaurant + Bar, The Capital Grille, Chateau Ste. Michelle, Chinoise Sushi Bar & Asian Grill, Dirty Oscar’s Annex, Far-Eats, The Georgian, Gnocchi Bar, Gracie’s/Hotel Deluxe, The Hollywood Tavern, The Hunt Club, Kaspar’s Special Events & Catering, La Bodega, Macrina Bakery, Miyabi 45th, Purple Café & Wine Bar, Racha Thai, Ray’s Boathouse, Serafina Osteria & Enoteca, Tai Foong USA, Tilikum Place Café, Trellis Restaurant, and Volterra.

*Chef in the Vineyard with Ste. Michelle Wine Estates – Meet Chateau Ste. Michelle’s Culinary Director John Sarich, sample creative bites and taste through a wonderful selection of Washington’s best wines from 14 Hands, Anew, Chateau Ste. Michelle, Columbia Crest, Michelle, and O Wines. Seek out their displays in local QFCs for a special ticket discount.

*Event Feature: Stella Artois – With more than 600 years of Belgium brewing experience, Stella Artois is best known for its detailed method for pulling a pint and their “special” Stella Artois chalice. Enjoy a sip of Stella Artois and its other world-class brands including Cidre, Hoegaarden, Stella Artois, Leffe Brun, and Leffe Blond.

*Northwest Travel Magazine – Test your palate with a blind comparative tasting of the same varietal from different AVAs. Northwest Travel contributor Cole Danehower will be hosting this fun and interactive experience.

Tickets for this year’s event are on sale here. General Admission tickets are $55. New this year is an optional VIP ticket is available to guests for $65 and includes one hour early entry, custom event tote bag, wine glass and tasting plate, plus an opportunity to win a variety of prizes including a wine trip weekend for two to Woodinville Wine Country, tickets to July’s Wine Rocks event, and more. Ticket prices include access to all areas of the event. No one under 21 will be admitted and ID is required.

So please plan to attend the sixth-annual Seattle Wine and Food Experience. . .good not only for you but for the good of Les Dames d’Escoffier, Seattle Chapter.

Visitors looking for a unique romantic getaway in Victoria, B.C., will be delighted by the number of individual bed and breakfasts tucked away in the historic neighborhoods surrounding downtown.

Seven owners of heritage-designated properties have formed the “Victoria’s Historic Inns” group, offering guests a variety of packages that they can experience at each property.

With the most romantic day of the year fast approaching, their “Dip Me Inn Chocolate” package is a tempting treat couples can enjoy together. Guests select which inn they would like to stay in, and upon arrival will be treated with a bottle of sparkling wine and two-dozen truffles handmade by David Booth, owner of the Victoria Historic Inn Humboldt House.

A bouquet of long-stem roses will be waiting in the room, along with a $100 gift certificate for a local fine-dining restaurant including The Blue Crab, Camille’s, Pescatores, Café Brio or Restaurant Matisse.

Guests can relax in the comfort of their room, or head outside to explore the local neighborhood hotspots and the downtown core.

Later, guests can enjoy a romantic 30-minute horse-drawn carriage tour of the city while sipping a glass of bubbly together. This package can be added on to any two-night stay for an extra cost of $279 CND.

Crab Veneto

Wine Varietal: Lemberger, Gamay, Beaujolais

Serves 2 as an appetizer; 1 as an entrée

On Pier 56 on the Seattle Waterfront, Elliott’s Oyster House offers what many consider the definitive Dungeness crab service in town. Elliott’s starts by cooking the live crabs immediately in small batches to preserve the quality of the meat. Once cooked, the crabs are quickly chilled. Each crab is then cleaned and cracked to order for easy eating. Then you can choose to eat your crab in three different ways—steamed, chilled, or marinated. An extra-large crab bib, cocktail fork, shell bowl, a hot towel and plenty of paper towels, a finger bowl brimming with a mixture of hot tea and lemon water, and a crushed cracker hand wash make cleaning up after the messy job of eating Dungeness crab much more enjoyable. If you can’t make it to Elliott’s, try the recipe below, which was given to me years ago by (then) Elliott’s executive chef Andrew Juhl. It is easy, tasty, and would make the perfect appetizer to share with your sweetheart for Valentine’s Day. . .or any time of the year.

1 clove garlic, minced

2 tablespoons freshly squeezed lemon juice

2 drops Worcestershire sauce

1/2 teaspoon minced parsley

1/2 cup, plus 2 tablespoons, pure olive oil

1 precooked, chilled, Dungeness crab, cracked into pieces suitable for picking (see Cook’s Hint, below)

1. In a large, deep bowl mix together the garlic, lemon juice, Worcestershire sauce, parsley, and olive oil.

2. Add the crab pieces and toss gently. Let stand 3 minutes before serving.

Cook’s Hint: To prepare a whole, cooked Dungeness crab for picking, hold the crab with one hand from underneath and, with the other hand, pry off the large top shell. Scoop out and save the cream-colored “crab butter,” if desired. Run your thumb along the sides of the body cavity to scrape away the feathery gills. Rinse under cold water to remove any remaining viscera.

Grasp the crab in both hands and break the body in half lengthwise, forming two sections with the legs attached. Remove the legs by breaking off at the joints closest to the body. Separate the claw portion from the leg at the first joint. Bend back and remove the smaller claw pincer, along with the attached claw cartilage. Crack the claw with an aluminum crab cracker, the back of a heavy kitchen knife, or a mallet, being careful not to crush the meat. Repeat with the second claw.

With kitchen shears, cut along each side of the leg shells, or simply crack carefully to open. With the palm of your hand, press the top of the crab body until you feel the interior shells give slightly. Do not press so hard that you smash the top and bottom shells together. Alternatively, ask your favorite fishmonger to prepare your crab for picking, as described above.

You are now ready to eat your crab. Remove the meat from the legs, claws, and body of the crab using your fingers, a crab pick, a seafood fork, or a crab “toe” (the tip of a crab claw)—anything is legal when eating Dungeness crab.

Photo Courtesy of Elliott’s Oyster House. 

Recipe reprinted from the “Pike Place Public Market Seafood Cookbook,” gift edition and e-edition, by Braiden Rex-Johnson, copyright 2005 and 2012. Published by Ten Speed Press, a division of Random House, Inc.