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!

On a recent visit to South Seattle Community College for lunch at the Alhadeff Grill and a tour of the culinary, baking and pastry, and wine facilities, I happened upon this incredible Washington-themed diorama made by one of the college’s talented pastry students.

As someone who’s terrible at baking and crafting, not to mention working with chocolate and marzipan, it really spoke to me with its whimsy and utter charm.

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?

Whenever we are in Victoria, British Columbia, we make it a point to visit the venerable Bengal Lounge in the even more venerable Fairmont Empress hotel. The Empress is a fixture on Victoria’s Inner Harbour. It seems every tourist in town wants to take tea there (and you should definitely have that rarified experience at least once in your life).

But for those who have been there, done that before, nothing beats a drink or a meal in the Bengal Lounge. A couple of Sundays ago, with a roiling tummy and fuzzy head after a hard night of wine drinking, we rolled out of bed in a leisurely manner and walked (gently) to the Empress for the Bengal Lounge’s famous Curry Lunch Buffet (an all-you-can eat deal for $30; it’s also offered at dinner time for two dollars more).

Here’s the groaning board on the day we visited, replete with seafood chowder, fresh greens with buttermilk dressing or balsamic vinaigrette, naan bread, and peppery papadams as starters, not to mention mango chutney, hot-hot tomato salsa, and thick cucumber raita as accoutrements.

Main courses included Butter Chicken (warm and super-rich, and a signature dish at the Bengal Lounge), lamb curry, tandoori chicken, vegetarian curry, spinach bhajias, and basmati rice. A veritable feast, and good with the chutney and salsa.

There were even bowls of peanuts, coconut, and raisins to embellish the curries to taste!

Dessert was special–Cardamom Crème Brûlée. A tummy full of food, lots of water and iced tea to hydrate, and a little hair of the dog–a cool, crisp glass of Tantalus Riesling from the Okanagan Valley–and I was set for several more hours of sightseeing before the Victoria Clipper whisked us back to Seattle.

This weekend we made the journey from Seattle to Victoria, a charming English-styled city on British Columbia’s Vancouver Island, for a spot of research for an upcoming column for Wine Press Northwest.

Taking the Victoria Clipper, a visually beautiful and relaxing 2 3/4-hour ride, is always a good way to begin mentally moving from city to island time.

And although we were a bit apprehensive when the boat slowed considerably as we crossed from Washington state into Canadian waters, we were thrilled to discover the reason why: we were surrounded by Orca whales!!!

The captain said he spotted two “super pods.” They danced around the boat–left, right, and straight ahead. It was funny to hear the oohs and aahs and watch the tourists move from side to side of the boat as they spotted the huge breeching mammals (and one baby).

But it also seemed like a fortuitous sign of the trip to come.

Of course, The Fairmont Empress hotel is the fixture that many associate with Victoria. . .the place many choose to stay and also the place where you have to “take tea” at least once in your life.

We actually prefer to have a curry buffet, or at least a drink, in the venerable Bengal Lounge since it isn’t nearly as touristy and the food is reliably good.

The Empress is located on Victoria’s Inner Harbour, the town’s bustling center of activity rife with hotels, restaurants, seaplane docks, shops, government buildings, museums, and all manner of sightseeing attractions.

But our purpose was to explore Vancouver’s environs, and we enjoyed a full day of wine touring in the Cowichan Valley, Vancouver Island’s famous farm belt.

“Fresh From the Island” signs were everywhere that local products were farmed or produced, including Cherry Point Estate Wines, one of the first producers of blackberry wine on the island.

Cherry Point was one of the pioneer wineries in the Cowichan; here are some of the gorgeous grapes farmed on the winery’s 24 acres.

And here is a sign highlighting the fresh produce and mushrooms available at Saison Market Vineyard.

This wonderful new bakery/market/vineyard is located just north of Averill Creek Vineyard, one of the island’s draw-card wineries.

In season this time of year?

Chard and chanterelles. . .

Succulent squash. . .

And sheaves of wheat and lavender.

Here’s a lovely Farm-Friendly Salad made of totally island-grown produce we enjoyed over dinner at Camille’s Fine West Coast Dining.

Even Canadian dogs are smart. Here’s a handsome doggie we spotted “driving” a car just outside our hotel, The Magnolia Hotel & Spa, in downtown Victoria.

We stopped into chef/owner Kevin Davis’s fabulous new Blueacre Seafood last Thursday evening after I had a long but productive meeting at The Seattle Times to discuss story ideas for 2011, and since we were leaving at dawn the next day for Victoria, BC, the larder was bare, and I was too lazy to cook at home.

We’d run into Kevin on the street the weekend before and he said we had to come in to see the new transparent blue glass that he’d recently installed in front of the kitchen to keep down noise and smells that were bothering diners sitting at the tables on the other side.

He said the new glass created a sort of aquarium effect. When we saw it with our own eyes, we couldn’t agree more. It’s a neat decor element that casts a warm glow over the booths below it, plus it matches the panels that rim the lower portion of the outside walls, so seems like it has been there from the get-go.

We had a truly wonderful dining experience that evening including a helpful and knowledgeable server; an excellent bottle of wine that paired well with all our dishes (the well-aged Sonoma Cutrer 2004 The Cutrer–more French-styled and Meursault-like than your typical California oak bomb); memorable salads (including the Windsor Court, named after the New Orleans Hotel of the same name); and three remarkable dishes (Idaho Trout, Alaskan Spot Prawns, and Hot-Smoked Salmon Cheesecake).

The cheesecake is destined to become one of Blueacre’s signature dishes, designed to rival Steelhead Diner’s divine and decadent Caviar Pie. Dense and richer than Bill Gates, it is even served with the same accoutrements: egg, capers, and red onion, plus one new and wonderful addition–chive sour cream.

Ian, our server, suggested we try the Salt-Baked Alaskan Spot Prawns, a steal of a deal on the appetizer menu at just $12.95. It was so generous in size and my Organic Baby Lettuce Salad with pears, a yummy lavender-infused goat cheese, candied walnuts, and lemon vinaigrette was so satisfying and filling, I chose it as my main course. Five perfectly fresh spots were first baked in their shells over a bed of salt, then stir-fried with a sweet-salty sauce made up of soy sauce, shallot, ginger, and black pepper. Asian-fusion perfection!

Idaho Stream-Raised Rainbow Trout “Grenobloise” (Spencer’s entrée) was another generous portion, served with a piccata sauce, herb salad, and pine-nut gremolata. Spencer ate every bite and was still raving about the dish days later.

We were thrilled to see Terresa Davis (Kevin’s wife) back in the house after having given birth to twin boys just six months ago. Seems like all the Davises’ recent “births” (boys and resto) are bright and bouncing!

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.

Mark your calendars for the Portland Culinary Alliance’s second annual “Eat My Words” culinary book event and luncheon, which takes place on Saturday, October 2, from 9:30 a.m. to 2:00 p.m.

Cookbook authors signed on for the day include Vitaly Paley and Cory Schreiber (both from Portland) and Ethan Stowell (from Seattle). The trio will offer their insights on cookbook writing from a chef’s perspective, followed by lunch featuring their recipes.

Hosted by cookbook author Diane Morgan and chef/owner Adam Sappington of The Country Cat Dinner House, this year’s event will include renowned Portland and Seattle chefs and culinary entrepreneurs, including:

Vitaly Paley and Robert Reynolds, “The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest,” Ten Speed Press

Cory Schreiber and Julie Richardson, “Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More,” Ten Speed Press

Ethan Stowell, “Ethan Stowell’s New Italian Kitchen,” Ten Speed Press

Piper Davis and Ellen Jackson, “The Grand Central Baking Book,” Ten Speed Press

Mark Bitterman, “Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes,” Ten Speed Press

This accomplished panel of author/chefs will each discuss their unique experience in cookbook writing, including such topics as:

· Conceptualizing the book idea

· Landing a book deal

· Working with a professional writer

· Balancing the hectic schedule of running a thriving business while tackling a book project

· Recipe development, writing, and testing

· Formatting restaurant recipes for home cooks

· Photography and design

· Promoting the book

Following the discussion, the audience is encouraged to participate in a question-and-answer session in which the authors will “tell all” about the book-writing process. Then, Gracie’s Chef Mark Hosack and team will prepare lunch featuring recipes from the featured authors’ books.

Eat My Words will draw chefs and culinary entrepreneurs interested in having their own book published, as well as writers, cookbook collectors, and fans of the Pacific Northwest epicurean scene.

The event will be held at the Hotel deLuxe located at 729 SW 15th Avenue in downtown Portland.

Tickets are $65, or culinary professionals are invited to become a member of the Portland Culinary Alliance and receive a discounted ticket price of $50. Price includes morning coffee and pastries provided by Piper Davis of Grand Central Bakery, admission to the symposium, and lunch featuring recipes from the chefs’ cookbooks. To request more information, visit pdxca.org, or e-mail Andrea Slonecker at info@pdxca.org.

We had to chuckle during one of two day excursions we enjoyed in St. Petersburg during our Baltic cruise this summer when we spotted this McDonald’s sign prominently placed right across the street from St. Isaac’s Square, a must-see for all tourists to that great and beautiful city.

In that same area was the Hotel Astoria, which our tour guide told us was built by the American family of the same name and opened in 1912, and a popular place for visitors from around the world to lay their weary heads.

We also enjoyed seeing the Monument to Nicolas I equestrian statue (a bronze horseman).