Just about a week ago, I enjoyed my very first oysters of the season at the new Bar Campagne in the Pike Place Market. The bar features a simple, and more lengthy menu than before, with items such as Fried Oysters with Lemon-Caper Aïoli (which I can attest to are plump, crispy, and perfectly fried), Baked Tuna and Anchovy Toast, and Bagna Cauda (fresh veggies with warm anchovy dip).

The briny beauties as crisp and clean as breathing fresh sea air

We stopped by for a nosh and a nip (or three) after a “Tea-up” (tweeting event with tea) at The Perennial Tea Room in honor of the fourth annual Northwest Tea Festival, which runs Saturday, October 2, and Sunday, October 3, in the Northwest Rooms at Seattle Center.

Julee Rosanoff (foreground), who has co-owned The Perennial Tea Room in the Pike Place Market along with business partner Sue Zuege since 1989 and is one of the founding members of the Northwest Tea Festival, talks tea while Anna Li of The Essential Baking Company looks on

It was a truly educational and fun event where we learned that all forms of tea (green, black, oolong) are produced from the same plant (Camellia sinensis). The tastes of tea range from buttery to new-mown grass to fruity to malty–even chocolate!

Two tasty tea breads from The Essential Baking Company, a locally owned artisan bakery

We also learned that The Essential Baking Company was chosen to be the festival’s official food vendor. The locally owned artisan bakery will dish up soups, salads, sandwiches, pastries, and a new product launched especially for the festival–tea cakes–in the Northwest Tea Festival’s Tea Garden Café in the Olympic Room. We were among the first people to try the organic cakes in enticing flavors of Blueberry Orange, Lemon Raspberry, and Carrot Pineapple. . .all moist, full-flavored, and not too sweet. . .just perfect for that morning, afternoon, or evening cuppa!

No to fear. Even if you can’t be among the estimated 2,000 tea aficionados to attend this year’s festival, you can try the tea cakes at The Essential Bakery Cafés in Wallingford, Madison Valley, and Georgetown beginning this weekend.

Earlier this week, I was lucky enough to be interviewed by Toni Reece of the Get Inspired Project. We chatted a few minutes before the interview and immediately clicked. . .two professional women trying to grow new Web sites and businesses.

Her twist is that the Get Inspired Project has a fast-approaching deadline of one year. I feel very fortunate she chose me for Day 323.

Here’s the link to the resulting transcript and audio of the interview in which she picked up on these key words as far as inspiration in my life: “Be aware. I think that that’s really important. Live in the moment. Don’t be thinking about the past or the future too much. Live in that moment and savor it, and then you can communicate your joy to others.”

On July 17, one of our favorite places to visit in British Columbia’s Okanagan Valley, Mission Hill Family Estate, kicked off its Reserve Concert Series, which will feature noted jazz artists and highly acclaimed Canadian operatic and symphony performers throughout the summer.

According to a press release, “The concerts afford a unique opportunity to enjoy a live performance in an unrivalled natural setting. The outdoor amphitheatre provides a stunning view of the Monashee Mountains and Lake Okanagan, sure to enchant audiences on a fine summer evening.”

The Midsummer Magic Okanagan Symphony Gala, celebrating the OSO’s 50th anniversary, kicked off the summer music series. On August 7, musician Wil Campa will perform his unique blend of Afro-Cuban jazz music. On Labour Day Weekend–Friday September 3–Juno award-winning jazz guitarist Jesse Cook will look to repeat his previous 2008 sold-out show at the winery. The finale to the season is a benefit concert on September 18 by the Canadian Tenors with their eclectic mix of classical and contemporary pop, in support of Voices for Bulembu, a Vancouver-based charity doing transformational work in Africa.

Special pre-concert dinner packages to celebrate the cultural festivities will be offered at the Terrace Restaurant, which offers guests breathtaking vistas of the vineyards and lake and has been honored as one of the Top-Five Winery Restaurants in the world. Gourmet fare and Mission Hill’s award winning wines will also be available for sale in the Wine Shop. Save-the-date and more information for the concerts are on the winery website.

Also as part of the summer celebration, Mission Hill is introducing a late-afternoon “Tastes of the Estate” small-plate, shared-experience menu. Complementing this will be a new Affinities Tour, with guided tours of the winery grounds, Estate Varietal Kitchen Garden, underground barrel cellar, and sampling a Tastes-of-the-Estate dish along with wine pairing. The Terrace Restaurant’s innovative cuisine is prepared by up-and-coming young Chef Riley Bennett under the direction of Executive Winery Chef Matthew Batey. Riley was a finalist in the recent Bocuse d’Or Culinary Competition in Toronto. Riley continues Mission Hill’s Cuisine du Terroir philosophy, a seasonal and regional approach to dining that is meticulously crafted around the wines and local artisanal ingredients.

Also scheduled for this season is the winery’s popular Sommelier Saturdays classes, led by the Sommelier team of Jesse Harnden, Mike Lee, and Brent Belanger. These fun and informative tastings help hone taste buds and refine palates with a comparative tasting of Mission Hill wines alongside international counterparts of various regions and styles.

All in all, there are many opportunities to taste and enjoy Mission Hill Family Estate on your next visit to the Okanagan!

Deception Pass on Whidbey Island

If you’re in search of new adventures this summer (and who isn’t?!?!), then look no further than Washington State Tourism’s new online forum.

A recent press release from the good folks at Washington State Tourism touts the group’s newly launched “Excellent Washington State Adventures” Web site, which features the new online forum–“Excellent Washington State Adventures”–where travelers share their favorite destinations and experiences around the Evergreen State.

Inn at SageCliffe near George, Washington

“We Washingtonians love our state, and love to share it with others.That makes Washingtonians some of the best travel guides to help visitors discover the best places and activities across the state,” said Marsha Massey, Executive Director for Washington State Tourism. “We hope residents and visitors alike will want to log on and share their trip memories, and in turn inspire others to plan a trip and experience the wealth of travel adventures our great state has to offer.”

Visitors to the Excellent Washington Adventures site will find a wealth of trip suggestions and personal stories about destinations around the state, such as Mount St. Helens, camping on the Olympic Peninsula, and exploring the Bavarian town of Leavenworth.

The site helps travelers plan trips to Washington by inspiring them through the experiences of Washingtonians and past travelers who have posted stories, recommendations, and photos. Travelers can browse for adventures based on “top rated,” or by category, such as “Wine and Cuisine,” “Arts, Culture and Heritage,” “Beaches” or “Family Fun.

Sharing your own adventures on the site is as easy as creating a profile and uploading photos and memories, the press release concludes.

We’ve been very remiss in writing about our friend Naomi Kakiuchi’s dyn-o-mite cooking classes that she offers through her company, NuCulinary.

Here’s a shot of the hands-on sushi-making class I attended and loved. Naomi is at the end of the table in the neon-green chef’s coat, with yours truly in the right foreground.

Class that evening was taught by “sushi whore” himself, Chef Hajime Sato, who owns and operates Mashiko in West Seattle and offers an instructional sushi-making-at-home DVD.

Naomi’s extraordinary spring roll recipe and wine-pairing suggestions will make for some simple summer supping and sipping.

Fresh Spring Shrimp Spring Rolls with Sweet Chili Sauce

Wine Varietals: Sauvignon Blanc or Pinot Gris

Makes 8

These simple Thai spring rolls need no cooking, just a few newly sprouted herbs and vegetables, rice wrappers, and small cooked prawns from your fish counter. Make the dipping sauce and you have a roll-your-own appetizer in just 30 minutes. Serve with a crisp Sauvingon Blanc or Pinot Gris as their slight sweetness pairs nicely with the vinegar and chili in the dipping sauce.

16 small cooked prawns
2 ounces dried mung bean vermicelli
2 cups hot water
8 dried rice paper wrappers
16 fresh Thai basil leaves
1 cup fresh coriander leaves (cilantro)
1 medium carrot, cut short julienne
1 tablespoon grated lime zest
2 tablespoons sweet chili sauce

Dipping Sauce

1/3 cup cold water
1 teaspoon sugar
2 tablespoons fish sauce
1 tablespoon white vinegar
1 small red chili, finely chopped
1 tablespoon chopped fresh coriander

1. Soak vermicelli in hot water 10 minutes and drain.

2. To make the rolls: Dip rice paper wrapper into lukewarm water until softened and place on work surface. Put in 2 shrimp, 2 basil leaves, coriander, carrot strips, lime rind and vermicelli. Spoon on chili sauce.

3. Fold in two sides and roll up. Place on serving dish, sprinkle with cold water to keep moist, and cover with plastic wrap.

4. To make the Dipping Sauce: Place cold water in small bowl; add sugar, stir until dissolved. Stir in fish sauce, vinegar, chili and coriander leaves.

City dwellers pack up the car and head out to Arlington, Washington, this weekend (June 19 and 20, 10 a.m. to 5 p.m.) to Biringer Farm‘s Strawberry Fest. It’s located on the new Red Rooster Route, a collection of half a dozen small family farms, at 21412 59th Ave NE, Arlington, WA, 98223.

Think of this as a strawberry paradise. Ride the Jolly Trolley out to acres of fresh strawberries to pluck and eat right from the vines. You’ll never get them any fresher!

Enjoy the open wide spaces, get back to nature, meet the farmer, and see where your food comes from. Picnic in the vintage covered wagon next to the historic barn or bring a blanket and picnic on the grass.

Festive Activities: Pony Rides, Giant Strawberry Ride, Kiddy Slides, Puppet Shows, Inflatables, Pennies in the Hay, Story Time, Barnyard Croquet, Pig-Butt Bowling, and more.

Barn Market: Ready-picked strawberries, containers of fresh-sliced and sugared ready-to-eat strawberries, local honey, shortcakes, cold drinks, and (of course!) fresh strawberry shortcake.

This is an experience in this traditions are kept, treasured memories are made, and luscious fruit goes home with family and friends. . .until they return again.

How best to use your fresh-picked strawberries? Here’s a complete Northwest menu. . .scroll down for the recipe for Merry Berry Medley.

Earlier this month, our friend and local restaurateur Donna Moodie, owner of the much-beloved and long-lamented Marjorie (which saw its location in Belltown close more than a year ago) sent out the welcome word that she’d (finally) found a new location and would swing open its doors to friends and family for a preview run on May 14 and 15.

Exterior shot of the high-ceilinged, airy space at 1412 East Union Street

The lovely buffet spread at the opening of Marjorie on Capitol Hill

We were happy to attend, and glad to report that the new Marjorie embraces some of the same features as the old location, while happily settling into its new Capitol Hill neighborhood like an old shoe.

Interior shot of Marjorie

Take, for example, the rich royal-blue walls and dark woods that harken back to Marjorie/Belltown. Or the smallish number of seats (35-40 indoors, counting the communal table; 20 outdoors).

The eclectic eggplant salad served at Marjorie along with a vintage record for the unisex bathroom’s turntable

Or the eclectic menu that draws from Moodie’s mother’s own soulful Islander roots, but also embraces Asian, regional, and international cuisines.

The good-looking men of Marjorie pumping out dishes behind the line

“We’ll see what the neighborhood brings,” hunky, dred-locked chef Kylen McCarthy (formerly of The Harvest Vine in Madison Valley) confided.

The ultra-thin, totally addictive fried plantain chips served at Marjorie’s friends-and-family party

Doubtless many good things to come!

The new Marjorie, which officially opened for business on Tuesday, May 18, will serve dinner only (for now) Tuesday through Saturday.

Best of luck Donna, chef Kylen, and Marjorie crew on all good future success.

Tomorrow, February 11, from 6 p.m. to 9 p.m., the good folks at the Pike Brewing Company will ask the age-old question, “What beverages go best with everyone’s favorite food: chocolate?”

And for the second year in a row, Pike will pair the best beers, wines, spirits, and mead with an assortment of chocolate that would make Willie Wonka jealous.

According to the company’s press release:

“Pike’s Chocofest, billed as ‘foreplay before the big day’ is a romantic and educational way to discover the wide variety of chocolate treats from here and around the world. Stations set up throughout the Micro Brewery Museum and Naughty Nelly Room feature different chocolate treats, each presented by an expert (usually the chocolate makers themselves). Adjacent to each chocolate table is a drink table staffed with experts to sample and explain their beverages.

“This year more than two dozen different chocolates will be sampled along with more than 20 different beers, wines, mead and spirits.”

Cost is $25 per person, and the tasting will be held in The Pike Pub’s Microbrewery Museum Room. R.S.V.P. to Michael St. Clair at mstclair@pikebrewing.com or (206) 812-6613.

Among the producers in attendance:

Badger Mountain Vineyards and Powers Winery – Seri Sedlacek will pour Badger Mountain Port and Powers Malbec
Carter’s Chocolates – Matt Carter of Port Orchard, WA will present his boutique truffles made with 3 different Pike beers.
Chocolate Box – This neighborhood retailer, located just steps from the Pike Place Market, specializes in Northwest chocolatiers and will showcase Lesley’s French-style artisan chocolates by sampling her “seafoam”, and salted caramels.
Chukar Cherries – Jamen Tyler will bring a dynamite Chukar Cherries – Pike Brewery tasting combo.
Classical Wines – Ole Thompson and Marshall Jorgensen will pour: Bodegas Toro Montilla-Moralles Albalá, Montilla-Moriles (Amontillado Viejisimo – Dry 30 yr. old), Don PX 2004/2005 (unoaked, very rich) and Don PX Gran Reserva 1982 (Great Vintage!) From Bodegas Gutiérrez de la Vega, Alicante: Casta Diva Cosecha Miel 2007 (Sweet Muscat) and Casta Diva Recóndita Armonía 2005 (Sweet Monastrell)
Clear Creek Distillery – Lynn Bauer will represent this producer of Eaux de vie, Grappas, and Pot-Distilled Wine Brandy made with the finest fruit from Oregon orchards using traditional European brandy-making techniques; and McCarthy’s Oregon Single Malt Whiskey made in the Islay tradition of Scotch whisky.
Click Wholesale – Local distributor of fine beer, including Pike, and wines; will present Ommegang Chocolate Indulgence from Cooperstown, NY and Ficklin Chocolate Port.
Claudio Corallo – A “single origin” chocolate company with a compelling story of “plantation to bar” chocolate from São Tomé e Príncipe, the smallest and least well known country in Africa. The North American importer is located here in Seattle.
Confectional – boutique bakery in Seattle’s historic Pike Place Market, offering exquisite, sinfully dense, baked cheesecakes and cheesecake truffles
Fran’s Chocolates – President Obama’s favorite salted chocolate caramels presented by Fran Bigelow
Gelatiamo Gelateria – Maria Coassin and Skyler Locatelli are brainstorming to outdo themselves with another blockbuster Pike and Gelatiamo creation; a tough act to follow on the heels of last years Pike XXXXX Gelato, now permanently on the dessert menu at Pike.
Leonidas Chocolate – from Wallingford’s Bottleworks creamy chocolates from Brussels
Merchant du Vin Corporation – Jhon Gilroy of MdV will present Browerij Lindemans of Belgium and Samuel Smith Organic Fruit Beers
Mount Baker Vineyards – Randy Finley, owner, will pour his favorite wine pairing with chocolate.
Noble Wines – Naomi Smith will pour Scharffenberger Brut and Helix Cabernet
Oh! Chocolate – Stout Truffles made with Pike XXXXX Stout
Pacific Distillery LLC – Marc Bernhard will present his local, Woodinville made Absinthe
Pike Brewing Company – Pike’s menu features local, sustainable foods paired with Pike beers. Desserts include a Chocolate and Ale Pairing with Carter’s Pike infused Kilt Lifter, Tandem, and Stout truffles; and Gelatiamo XXXXX Stout Gelato Floats. A surprise beer or two will be paired with chocolates for Chocofest.
Ritrovo Italian Regional Foods – U.S importer of extraordinary Italian Bru-Co Chocolates.
Sky River Brewing – Denise Ingalls presents Sky River Mead from Sultan, WA
Taste Restaurant – Pastry Chef Lucy Damkoehler’s amazing Pike beer infused cupcakes
Theo Chocolates – In Fremont, America’s first genuine Bean-to-bar Organic chocolate factory making chocolates that compete with the finest of Italy, Belgium and France.
Trevani Truffles – Anne Boyington’s will bring her creative, locally produced Truffles that she sells only at farmer’s markets using many items from local farmers.

Brian Cartenuto, chef/owner of Cantinetta in Seattle’s Wallingford neighborhood, will take his “serious, soulful Italian food” on the road when he appears at the James Beard House on Wednesday, February 10, at 7 p.m.

The chef describes his style as “refined simplicity.” He’s wowed critics, including Providence Cicero, my colleague and the food critic at The Seattle Times. Provi describes his cooking as “assured,” saying it combines “a wonderful balance of flavors with an element of surprise.”

Among the dishes he’ll prepare in the JB House’s small kitchen, so small that it requires chefs to prep most of their dishes off site? Among the appetizers you’ll find Pancetta-Wrapped Dates with 50-Year-Old Balsamic, Arancini (Rice Balls) with Saffron and Ricotta Salata, and Bacalao (Salt Cod) with Tomato-Olive Sugo.

With Pork Cheeks with Turnips and Citrus Gremolata as a main course, a hearty Grilled Treviso salad for balance, and side dishes including Brussels Sprouts with Duck Confit for the table to share, this dinner promises to be a winner.