Over Christmas week, we spent four days in the Napa Valley and four days in Carmel. Carmel is our spiritual home, a place we often dream of living in, but sadly, could never afford.

Anyway, it is so fun to visit. And whenever we are there, we have our favorite restos we frequent time and again.

One of those is Grasing’s, chef-owned and operated and a favorite among locals and visitors alike with a great menu. We always begin with Kurt’s Crab-Stuffed Artichoke with Lemon Aïoli. It’s a taste of California that can’t be beat!

Next comes the chef’s signature California Red Abalone Doré. It’s served in the beautiful shells with a generous amount of both shellfish and salad. YUM!

This year marked our 30th wedding anniversary, so once our server found out, she gifted us with an Eggnog Crème Brülée. Since eggnog is one of my favorite flavors, and pudding is one of Spencer’s favorite foods, we were both in dessert heaven!

Another Carmel restaurant we’re always drawn to is La Bicyclette. You get a three-course meal ranging in price from 29 to 45 dollars and each dinner includes the same first and second course (Persimmon Tart Tatin with Midnight Moon Fondue and Chicken-Orzo Soup the evening we were there), plus the diner’s choice among four entrées (Pan-Roasted Filet Mignon with Foie Gras Wellington and Asparagus, Slow-Roasted Lamb Roulade, Smoked Serrano Honey-Lacquered Bobwhite Quail, or Pan-Seared Scallops, for example). You can also order à la carte items from the regular menu; dessert is extra, and worth it (more on that below).

Here are La Bicyclette’s amazing Escargots (ordered à la carte so we could stay somewhat on our low-carb lifestyle). What set these apart was the addition of chopped hazelnuts and bread crumbs along with the garlic-y good drawn butter. Ooh-la-la!

Scallops were fresh-off-the-boat, large, and perfectly cooked to still rare in the middle. Root veggies and asparagus, plus a parsnip purée and Chimay Beer sauce rounded out an extraordinary dish.

Dessert is a Chocolate Mousse made for sharing. Not only is it the perfect consistency but there is a generous sprinkling of chopped white, milk, and dark chocolate atop. Talk about gilding the lily!

At Pèpe’s Little Napoli, an Italian restaurant right across the street from La Bicyclette, Spencer and I enjoyed a unique appetizer–Meatballs on a Stick!

For lunch, we make a point to go to Forge in the Forest because (even in late December) we can often sit outside (if it isn’t rainy or windy) and stay warm (thanks to numerous heat lamps that stud the patio).

I always opt for the Balsamic-Grilled Castroville Artichoke with a Wholegrain Mustard Dip (not unlike a very rich aïoli). Artichoke heart is one of my favorite things in the world, that interesting cross between potato and asparagus.

Other places we like to eat in Carmel include A.W. Shucks Cocktail & Oyster Bar, Christopher’s, and Andre’s Bouchée. So many restos, so little time, alas.

From the sublime food in Carmel, here’s the Jack Daniel’s Chicken we had at the San Francisco Airport at TGI Friday’s. It was the best option for people such as us trying to live the low-carb lifestyle (especially after enjoying several desserts, as outlined above!). And actually, it wasn’t too bad, especially since we got to choose our own sides (two veggies). But I always wonder why a food city such as SF doesn’t have better restaurants at its international airport?

Over Christmas week, Spencer and I spent four days in Napa and four days in Carmel, California. It was a glorious time for beach walking, restaurant hopping, picnics centered around wine and cheese, and just being together.

Here are our dining highlights and fondest food-related memories from Napa. In a subsequent post, I’ll cover our best dishes from Carmel, so please stay tuned.

Bouchon Petit Plateau, a seafood tower comprising half a lobster, eight oysters, four shrimp, four clams, and eight mussels. Yes, this was my entrée, and yes, I did manage to eat each and every bite all by myself!

It’s 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

Glosta lobsta: Braiden wrestles a 1 ¼-pound lobster

During the second port call of our Fall Foliage cruise on the Holland America Line, we stopped in Gloucester, Massachusetts, a.k.a. “Glosta.”

It was a small and not very interesting town, sadly. But we did enjoy lunch at the Seaport Grille, a popular waterfront restaurant and bar, before we got back on the boat.

I was drawn to this particular place (among several recommended dining options) when I saw one of the specials of the day–Steamed lobster with coleslaw, puréed squash (which reminded me of sweet potatoes at Thanksgiving) and potatoes au gratin–all for an astonishingly low $12.95.

I didn’t eat much of the starch or coleslaw, but I did manage to eat the entire lobster. Here are the poor creature’s sad remains.

Glosta lobsta eaten

After I excitedly emailed the “before” photo to a select group of family and friends, I received this response from my talented web designer, Christopher Prouty, founder of Studio 99 Creative.

“There is no better lobster than a Gloucester lobster,” he said. “And here’s a tip. A splash of vinegar in your melted butter adds some incredible flavor… got that from an old Maine lobster man.”

I was intrigued. But what kind of vinegar to use, I wondered. Balsamic would certainly be a big statement. Apple cider would add an interesting tang. Blueberry? Not so much.

Another round of emails elicited suggestions from both Chris and his wife, Amy.

“Malt vinegar for me,” Chris replied, “but Amy is a traditionalist and likes white. You know you get the right amount when it is indiscernible, yet different than regular butter. Yum-yum.”

BTW, my Gloucester lobster paired perfectly with a glass of California Sauvignon Blanc.

During our first port call on the Holland America Line’s Fall Foliage cruise from New York City to Québec City, we stopped in Newport, Rhode Island.

We began our exploration of this venerable and historic city on the legendary Cliff Walk, an easy bus ride from downtown.

We enjoyed a brisk stroll with threatening skies above, crashing waves on one side, and the back side of millionaires’ formidable mansions (nicknamed “cottages”) on the other.

Upon returning to downtown, we strolled the main drag, Thames Street. It’s pronounced the American, not English way, like the proper name, James, with the “Th” pronounced like  the “th” in “the.”

It was a pretty ticky-tacky mix of chain stores you’d see in any American city plus some local businesses, but offered another good stretch of our legs.

Between that and the Cliff Walk, we had worked up a pretty good appetite, so settled in at the historic Black Pearl, which had been recommended by a friend of mine who hails from Newport.

A gorgeous lobster salad  at the historic Black Pearl in Newport, Rhode Island

Here’s the lobster salad I enjoyed–plenty of the freshest shellfish mixed with just the right amount of mayo and served over tender butter lettuce and a handful of sweet pear tomatoes. A good pairing with real brewed iced tea.

Photo from our hotel room

Here is a photo from our centrally located and LOVELY hotel–the Renaissance Times Square. Highly recommended.

In subsequent posts, we’ll give you updates on our port calls and notes from the journey–high winds, a hurricane, all sorts of nautical tales, and “lobsta.”

So please stay tuned!

Good news! There’s still time to enter what’s being billed as the first-ever Wild Alaska Fish Taco Contest sponsored by (as you might expect) by the good folks at the Alaska Seafood Marketing Institute.

The contest runs until midnight on Monday, January 31st. So put on your thinking caps, fire up the grill, and figure out a recipe for your favorite fish taco made with fabu Alaska seafood!

Grand prize is a three-day/two-night trip to sunny Santa Monica, California. The lucky winner gets lots of other bells and whistles as part of the package, but perhaps coolest among them is that he or she gets to ride along and serve the winning taco from the Border Grill Taco Truck with Food Network stars Mary Sue Milliken and Susan Feniger!

Here are some recipes from the contest Web site to get those creative juices flowing. Alaska Crab and Zucchini Quesadillas, anyone?

Before we get much further along in the New Year, I wanted to post a few photos of the outstanding places and plates we enjoyed during our nine-day California odyssey. They’ll be sure to stick around long after short-term memory fades and the stresses of the workaday world encroach.

During a hilly walk from our Union Square hotel to North Beach, we ran across Coit Tower. Its base and the surrounding buildings were shrouded in fog, which made for a rather moody shot.

Fog continued once we made our way down to Fisherman’s Wharf and Ghirardelli Square. If you look real closely, you can see a few girders from the Golden Gate Bridge on the left-hand side of the photo in the distance!

Of course, northern California is as well known for its trademark brand of West Coast cuisine as for its glorious views. Here are two fabulous dishes from Grasing’s Coastal Cuisine, a venerable restaurant in Carmel owned by chef Kurt Grasing. Another plus is its Wine Spectator award-winning wine list.

We go to Grasing’s for Christmas Eve or Christmas dinner whenever we are in that magical town. Here’s the Grilled  Artichoke with Blue Crab and Bay Shrimp that’s been on the menu there as long as I can remember. It’s served with a Lemon-Thyme Aïoli sauce, but really doesn’t need it, it’s so fresh and flavorful on its own.

And another dish from Grasing’s–Farm-Raised Monterey Bay Red Abalone done doré style–pan seared after being dusted in egg wash and flour. Divine, and unique to California, as we rarely see abalone offered on Seattle-area menus!

On Christmas day we decided to take an early-morning beach walk, even though the local weathermen kept warning about the high winds and rain that were threatening to hit.

Things looked okay when we left the hotel, but by the time we walked down Ocean Avenue to the beach, things had turned ugly. It was so windy that sand was blowing up onto the path above the beach where we were walking. And the pelting rain obscured our glasses.

Undaunted, we plowed through to the end of the beach. Once we gazed back toward Pebble Beach Golf Club, we were rewarded with this: a rainbow!

Here is a shot of a fun place we had breakfast while in San Francisco over the holidays. Sears Fine Food is right across the street from our hotel, The Sir Francis Drake (a.k.a., The Drake).

In business since 1938, it’s history is lengthy and interesting. In keeping with its earliest roots, it’s  best known for its breakfast special: 18 Swedish silver-dollar-sized pancakes. Spencer enjoyed his with crispy bacon; the other option was sausage links.

Meanwhile, I enjoyed something I haven’t ordered in years and years. . .a pecan waffle and a scrambled egg.

There seemed to be lots of regulars sharing the counter stools with us. Many customers called our waitress (Carol) by name.

Old-timey music was playing, and the decor was straight out of WWII. The food wasn’t great. . .the coffee was bitter. . .we never need to go back. But all in all, definitely a San Francisco sort of experience.

Much fun has been made of airplane “food,” and deservedly so.  We were especially reminded of this after experiencing what Alaska Airlines served up on our recent flights from Seattle to Orlando and back again.

We went first class because it’s a long flight (six-plus hours); these particular flights (thanks to the Disney World crowd) are always packed with an unusual number of young children traveling with their parents; and, after many, many years of tough business travel all around the world, my 6′ 4″ husband (understandably) won’t fly anything but business or first class any more.

Here’s the breakfast on our outgoing flight. . .sad Hollandaise (?) sauce sitting next to a circle of polenta topped with a round of turkey Canadian bacon. Sitting astride rode a poached egg and two limp pieces of asparagus. I ate the egg, asparagus, and half the cold croissant and called it a morning.

Since I don’t eat red meat anymore, I counted myself lucky that I got the last order of Chicken en Croute. . .until I saw and tasted a poor, terrorized chicken breast trapped in a pasty puddle of puff pastry, then doused with the same tasteless, bright-yellow-colored sauce that I’d been served at breakfast! More limp asparagus sat atop, so I ate that, rescued the chicken from its “puff-pastry” cage and had a few bites of that, then drank a lot of Chardonnay as consolation.

Spencer did a lot better with his beef short ribs in cherry sauce with mashers, carrots, and Brussels sprouts.

At least the fresh-from-the-oven cookies that were served later on for dessert were warm, filling, and strangely comforting when hurtling through the air at 40,000 feet, especially when paired with a glass of California red.

We wondered aloud if the people in the main cabin might have fared better with their granola and beef-jerky snack boxes?