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)

Insidebayarea.com posted a lovely review of Pacific Northwest Wining & Dining on November 11. It was interesting to me that this Web site offers new cookbooks it receives for readers to review. My book’s reviewer, Contra Costa Times correspondent Laura Graham, enjoyed the recipes and wine pairings. She chose to reprint the recipes for Butternut Squash Bisque, Sticky Chicky, and Black Forest Pork Tenderloin. 

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.  

I recently had the pleasure of working with, then testing, one of Walter Pisano’s recipes for an upcoming article in The Seattle Times Sunday magazine, Pacific Northwest. The article discusses Feast of the Seven Fishes, a traditional Italian feast served on Christmas Eve. Walter is the chef/owner of Tulio Ristorante in downtown Seattle, a place we frequent for its warm and inviting ambience and Walter’s divine Italian home-style cooking with a twist. Not to mention Christmas Eve, when he serves several of the Feast dishes in addition to his regular menu.

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. 

At the end of October, we spent nine blissful days in Hawaii to attend the Les Dames d’Escoffier annual conference and a few days of r&r. Here I am enjoying my very first Mai Tai of our vacation at the House Without a Key lounge at the host hotel, the Halekulani, on the beach at Waikiki.

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:

Some people like to say that I have a way with words. But if I hadn’t gone into food-and-wine writing, I might just as easily have gone into flower designing. There’s something so creative about buying a big bunch of blossoms from John & Lita’s Produce & Flowers, my favorite flower farmer in the Pike Place Market (in the spring/summer), or Corner Flowers (at other times), coming home and perusing my vase collection, and figuring out the “perfect” seasonal bouquet.

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