My November 2 Taste column for The Seattle Times Pacific Northwest magazine described the exciting Lake Chelan wine region, which is up for American Viticultural Area (AVA) designation in early 2009. When this occurs, Lake Chelan will become Washington state’s 10th AVA. In the article, I cover the young region’s 14 wineries, and a bit about the people behind them.

Here’s a view off the patio at the beautiful Tsillan Cellars, the region’s largest (7,000 cases per year) winery. (Spencer Johnson Photo)

I had the pleasure and honor of writing the cover story for the 2008 Wine & Spirits issue of The Sunday Times Pacific Northwest magazine. The magazine’s editors, a wonderful young staff photographer, and I chose Six Young Wineries to Watch. In the same issue, I also wrote my usual Taste column, which featured the Women of Walla Walla–women winemakers and winery owners. Finally, I penned the Portrait column about A.J. Rathbun, who toils as senior editor at Amazon.com’s Kitchen Store by day, but mixes a mean cocktail (and writes authoritative and fun books on the subject) for The Harvard Common Press.  

A press release from one of our favorite downtown hotels–Seattle’s only Washington wine-themed hotel, the Hotel Vintage Park–shared news of the their annual Red Ribbon event to benefit the Lifelong AIDS Alliance. With passport in hand, guests will embark on a virtual tour of Washington wine country throughout the boutique hotel, mingling with representatives from 15 premier Washington wineries in their dedicated guest rooms. Wines will be perfectly paired with a special selection of tasty bites, carefully prepared by Tulio Ristorante Chef Walter Pisano.

The party continues at Tulio with a special three-course pre-fixe dinner prepared by Chef Pisano, paired with wines from Ste. Michelle Wine Estates. Participating wineries include Badger Mountain Vineyard/Powers Winery, Bonair Winery, Boudreaux Cellars, Chateau Faire Le Pont Winery, Chateau Ste. Michelle, DiStefano Winery, Hinzerling Winery, Lone Canary, Nota Bene Cellars, Saint Laurent Winery, Seia Wine Cellars, SYZYGY, Walter Dacon Wines and Whitman Cellars.

The event takes place at the Hotel Vintage Park, 1100 Fifth Ave in Seattle on Thursday, November 20, with the wine tasting from 5 p.m. to 7 p.m and the dinner immediately following. Advance reservations are required. 

Wine tasting - $20 (includes complimentary valet parking). RSVP to brandyn.hull@kimptonhotels.com or 206-340-6678.  

Here’s a photo of his Vongole Ripieni–Baked Stuffed Clams with Toasted Parmesan Bread Crumbs–truly one of the best bites I’ve ever put in my mouth.

And here’s what I did with some leftover clams, clam broth, and buttery bread crumbs, which combined perfectly with whole-wheat pasta and a handful of Alaskan spot prawns.

Look for my article on Feast of the Seven Fishes and Walter’s stuffed clams recipe in Pacific Northwest magazine on Sunday, December 21. 

Our lunch included a delicious Ahi Tuna Sandwich:

And a Cobb Salad, complete with blanched edamami (boiled soy beans), green beans, and crab salad. 

Not to be outdone, here’s the Coconut Cake we had for dessert:

Here are a couple of my creations, which are always placed atop a glass etagère that is lighted from below. 

And here’s another:

And here’s a memory from late-summer, made from John & Lita’s Teddy Bear Sunflowers:

On Friday, November 7,  KuKuRuZa Gourmet Popcorn, Seattle’s first and only gourmet popcorn shop, opened for business in the historic Kress Building at 215 Pike Street in downtown Seattle. Owned and operated by Popcorn Chef Robert Hicks and George Marema, KuKuRuZa showcases a classic soda-shop theme, with fresh popcorn prepared in the open kitchen throughout the day, upbeat 1920s music, and old-fashioned sodas and treats.

Made in small batches with top-notch ingredients such as real creamery butter and the finest chocolate, KuKuRuZa Popcorn boasts more than 25 flavors and is available in a variety of creatively themed packaging. With flavors such as Triple Nut Caramel, Cinnamon Red Hot, and Burgundy Cheddar Cheese, there’s a flavor to savor for every popcorn lover’s palate.

Today in the Pike Place Market at First and Pike, from 10 a.m. until noon, join King County Executive Ron Sims and local farmers to help kick-off Eat Local for Thanksgiving. It’s followed by a cooking demonstration by Chef Eric Tanaka of Tom Douglas Restaurants.

Take the Eat Local for Thanksgiving pledge to include at least one locally grown or raised food on your holiday table. You’ll be supporting local farms, you’ll be eating better, and you’ll be entered to win a locally raised turkey or organic milk for a year! You can also pledge online to include one locally produced food on your Thanksgiving table, and chart the CO2 savings, thanks to the good folks at Puget Sound Fresh. 

You know that within Northwest Notes we’ve often waxed poetic about Chef Eric Donnelly’s creative takes on seafood at the Oceanaire Seafood Room in downtown Seattle. Here’s a photo from a sumptuous halibut-themed dinner earlier this year.

In response to a slowing economy, Chef Donnelly and company will present their second $65 five-course wine dinner on November 7.  This time, Eric’s food (from Northwest oysters with spiced apples to braised Kurabota pork shank) will be paired with selections from Erath Vineyards, one of Oregon’s pioneer wineries.  Founder Dick Erath planted his first vines in 1969 and released his first vintage in 1972.  Since then, Erath has been known for its fantastic Pinot Noir as well as for its Riesling and Dry Gewürztraminer. Sadly, Dick passed on last month far too young–at the age of 69–but his legacy will live on, and glasses will undoubtedly be raised, at the dinner.    

From the press release come dinner details and the full menu below. Reservations can be made by calling the restaurant at (206) 267-BASS.

 What: Five-course Erath Estates wine dinner for $65 (price does not include tax or gratuity)

 Where: The Oceanaire Seafood Room, 1700 7th Ave # 100, Seattle, WA, 98101

 When: Friday, November 7 at 6:30 p.m.

 Menu:

1st course: Northwest oysters with spiced apple granite

Wine: Pinot Blanc, Erath, Willamette Valley ‘06

 2^nd course: Duck Confit salad with mizuna and huckleberry vinaigrette

Wine: Pinot Noir, Erath, Estate Selection, Dundee Hills ‘05

 3^rd course: Peppercorn-crusted Tombo Tuna crudo with cranberry gastrique

Wine: Pinot Noir, Erath, Leland Vineyard, Wilamette Valley ‘05

 4^th course: Braised Kurabota Pork shank with collard greens and Matsutake mushrooms

Wine: Pinot Noir, Erath, Hill Vineyard, Dundee Hills ‘05

 Dessert: Riesling Poached Japanese Pear and Hard Spice Ricotta

Wine: Late-harvest selection to be determined