Elliott’s Seafood Café during construction

Over the past several months, we’ve enjoyed watching the old, outdated Steamer’s Cafe space on the Seattle Waterfront transform into the sleek, new Elliott’s Seafood Café.

Designed as an energetic sidewalk oyster bar, the new Café offers a casual complement to Elliott’s Oyster House.

Elliott’s Seafood Cafe Oyster Bar

Elliott’s Seafood Cafe features an outdoor oyster bar where guests can sit or stand, a full-service bar, and happy-hour offerings. The menu comprises casual and fun seafood dishes; table service is available all day. Take-out food and retail items are also for sale.

Interior of the new Elliott’s Seafood Cafe

The restaurant’s interior features copper and wood with a “warm pier look.” Outside, guests can enjoy patio dining with a view of waterfront boating activity.

“Elliott’s Seafood Café brings a new look and culinary offering to the Seattle waterfront neighborhood. We’re especially eager to introduce the outside oyster bar, which we believe is a first of its kind in Seattle for guests to enjoy the freshest, local seafood at the peak of the season,” said Robert Spaulding, Executive Chef at Elliott’s Oyster House, who will oversee the Elliott’s Seafood Café kitchen as well.

Chop Chop Salad

A sample of menu items featured at Elliott’s Seafood Café includes:

*A rotating selection of fresh Washington Oysters: Penn Cove | Calm Cove | Eld | Mystery Bay with Horseradish, cocktail sauce, mignonette.

*Fresh Shucked Clams | Cape Cod little neck.

*Shellfish Ceviche I Bay scallops and shrimp, calamari, citrus marinade.

*Surf and Turf Slider | Seared scallop, root beer braised beef, preserved lemon cream.

*Halibut Tostadas | Grilled halibut, avocado, pancetta, tomatillo salsa, flour tortilla.

*Smoked Apple and Bacon Oysters | House alder smoked apple, bacon, red onion.

*Fried Oyster Wilted Spinach Salad | Yearling oysters, spinach, hot bacon-potato dressing, red onion, mushroom.

*Seafood Salad Brioche Rolls | Dungeness and Jonah crab, bay scallops, Oregon shrimp, celery, onion, mayonnaise, lettuce, tomato, waffle-cut fries.

We’ll weigh in with our thoughts on the new Seafood Café just as soon as we can get down there to sample these delicious-sounding items. May be time for another spin on the Seattle Great Wheel, the café’s cool neighbor.

Construction photo by Braiden Rex-Johnson; other photos courtesy of Darren LaMarr

Our friends Penny and Will Durant, owners of Red Ridge Farms, Oregon Olive Mill, and Durant Vineyards in the Willamette Valley, are planning an after-hours paella party on Sunday, August 19, that promises to be an extraordinary event.

You may remember the Durants, who were profiled in my seventh book, “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia.” Their products have also been featured in Food & Wine magazine, O magazine, and EveryDay with Rachael Ray.

And who could forget the tasty recipe they submitted for my book, Garden-Fresh Gazpacho with Garlic Croutons, that would be perfect to make this time of the year?

During the couple’s first-ever paella party, which takes place on August 19, from 5 to 8 p.m., guests will enjoy authentic Spanish tapas and traditional paella prepared onsite by chef Scott Ketterman of Crown Paella.

Founded in the fall of 2011 by husband and wife team Scott and Emily Ketterman, Crown Paella is an event company focused on traditional Spanish cooking that specializes in giant paella and tapas. Ketterman will prepare a lively outdoor meal on special cookware imported from Spain and utilize fresh, local ingredients including Oregon Olive Mill’s Arebequina olive oil.

Guests can wander through the extensive Red Ridge gardens and take in valley views from the new tasting room as they nibble on tapas and paella.

For dessert, guests will enjoy Salt & Straw’s Arbequina Olive Oil ice cream made with Oregon Olive Mill olive oil, which was featured in the April issue of O Magazine as one of their favorite new ice creams.

Durant Vineyards Estate Wines will be available for purchase by the bottle or glass.

Tickets are $35 per person or $30 for Red Ridge club members. Reservations are required and can be made by calling (503) 864-8502.

On the menu:

Tapas

Blistered Padrón Peppers with Oregon Olive Mill Arbequina Olive Oil and Sea Salt

Heirloom Tomato Tarta with Moroccan Olives, Basil, and Manchego

Lamb Meatballs in Romesco

Paella

Crown Royale Paella: Rabbit, Mussels, Clams, Prawns, Chorizo, Saffron, Piquillo Peppers, and Sofrito

Verdura Paella: Artichoke Hearts, Sweet Peppers, Foraged Mushrooms, Green Beans, Saffron, Garrafón Beans, Sofrito, and Fresh Herbs

Vino (Durant Vineyards Estate Wines)

2011 Pinot Gris $6/ glass $18/ bottle

2010 Chardonnay $7/ glass $25/ bottle

2009 Pinot Noir $9/ glass $28-$35/bottle

El Postre (Dessert)

Salt & Straw’s Arbequina Olive Oil Ice Cream: As the ice cream melts and the rich and spicy Arbequina Olive Oil settles on the palate, the spiciness of the oil, sweetness of the cream and faint hints of salt all contribute to a complex flavor experience.

Olé!

There’s nothing like a good tour to get the travel juices flowing.

And food- and fine beverage-loving visitors to Vancouver have it better than ever, thanks to a plethora of tours that offer a “taste” of this glorious city.

Whether you prefer to tour and taste under the guidance of a professional chef or catch and cook your own meal, Vancouver’s diverse array of culinary tours offers something for everyone.

• Experience Vancouver’s world-renowned street-food scene on the Tour Guys’ Eat Your Cart Out Tour. Sample tasty bites like southern pulled pork barbecue, Japanese-inspired hot dogs, pan-Asian tapas and more. The two hour tour costs $35 per person (plus tax).

• Don your headset for Pacific Institute of Culinary Arts’ “Plugged In” Market Tour of Granville Island. Led by a chef-instructor, guests explore and taste what’s been grown, fished, and cooked fresh in this bustling public marketplace. Participants learn historical tidbits and recipe tips along the way. The 1.5-hour tour costs $40 per person (plus tax).

• Taste your way through Vancouver’s Chinatown neighborhood – the third largest in North America – with Edible Canada’s Chinatown Tour. During this two-hour tour, guests learn about the neighborhood’s rich history, while sampling authentic eats like barbeque meats, exotic fruits, teas, and baked goods. Tour costs $40 (plus tax). Add on a mouthwatering dim sum lunch for an additional $25 (plus tax).

• Thirsty? Explore Gastown’s explosive craft-beer scene on the Gastown Craft Beer ‘n Bites Tour, hosted by Vancouver Food Tour. Led by a passionate beer educator, the tour allows beer aficionados to enjoy tastings at four destinations – each offering a unique aspect of beer – along with tasty, hand-picked food pairings. The three-hour tour costs $75 (per person).

• Swallow Tail Tours’ Catch and Cook Crab Tour is the perfect option for those who want to catch their own dinner. Led by a fishing guide and chef, guests learn how to catch and cook Dungeness crab and are rewarded afterward with a mouthwatering beachside lunch. The three-hour tour costs $139 (plus tax).

• Tantalize your taste buds on Taste Vancouver Food Tours’ Gastown Tour. Led by “Gassy Jack,” guests learn about the history and culture of this historic neighborhood while visiting 10 of Gassy’s favourite eateries. Highlights include lobster mac-and-cheese, West Coast crab cakes, pulled pork, and more. The two-hour tour costs $39 (plus tax).

• Taste your way through Vancouver’s diverse neighborhoods by bike with Cycle City Tours’ Food Tour. Highlights include tasty eats and historical tidbits in neighborhoods such as Granville Island, Yaletown, Chinatown, Gastown, and Coal Harbour. The four-hour tour costs $99 per person.

• Experience five of downtown Vancouver’s popular eateries with Vancouver Foodie Tours’ Guilty Pleasures Gourmet Tour. Led by a passionate foodie, the tour includes gourmet tastings accompanied by wine, beer, and sake pairings. The three-hour tour costs $69 (plus tax).

I know many people think it isn’t safe to eat oysters in months that don’t contain the letter “r,” but I am here to share with you some pretty compelling evidence to the contrary.

Above is a gorgeous trio of bivalves I enjoyed a few weeks ago at ART Restaurant & Lounge in the Four Seasons Hotel Seattle.

And another glorious trio from Etta’s, Tom Douglas’s seafood restaurant just north of the Pike Place Market. The oyster in the middle was particularly delicious and had a gorgeous white shell with tan zebra stripes. It was called a Malaspina and hailed from Malaspina Inlet on British Columbia’s Sunshine Coast, according to our very knowledgeable server that evening.

In this shot you can see the Malaspina’s beauteous shell. I saved it for my “Found Objects” bowl!

By now any of you who read my “Northwest Notes” blog know that I love to take photos with my Hipstamatic iPhone4 app. And one of my favorite subjects is “Remains,” a collection of empty dinner plates of food.

Above is a “Hip” shot of the leftover shells from Etta’s.

And here are remainders of half a dozen raw oysters enjoyed at Crow Restaurant.

My all-time favorite “Remains” shot, however, “remains” this one of an empty dish of crème brûlée, taken at my father’s 89th birthday celebration last August.

He will celebrate number 90 this year, and I’ll be there to capture another “Remains” shot to share with you.

Go, Dad!

We’re thrilled to welcome two new neighbors to the West Edge neighborhood: Cupcake Royale and the Seattle Great Wheel!

We’ve enjoyed watching the Wheel take its place on the Seattle Waterfront at Pier 57 and blogged about it on June 5 along with lots of photos. Even if you’re not a downtown dweller or visitor, you can watch the Wheel from the Puget Sound Cam. It is truly a magnificent sight!

The Wheel starts spinning and is open for rides today. Purchase your tickets here.

And ART Restaurant & Lounge, in the Four Seasons Seattle Hotel, has created a special dessert to welcome the Great Wheel.

The carnival-inspired “Ferris Wheel Cool Spin” has cinnamon-sugared elephant ears; a trio of housemade strawberry shortcake, raspberry scone, and deep-fried peanut butter ice cream; and is topped with truffle pops in cotton candy on a cool ice carving of the center ferris wheel. Man, it sure looks good!

Meanwhile, lots of news to report on tomorrow’s opening of Cupcake Royale’s sixth cafe, in the former Chocolate Box space at 108 Pine, just a block from the Pike Place Market.

Cupcake Royale’s new location is not only a cupcake bakery, but an ice creamery that will simultaneously launch Cupcake Royale Brand Ice Cream in all six cafes.

According to the company’s press release, “Cupcake Royale Brand Ice Cream, features a signature line of the original Cupcakes ‘n’ Cream ice cream as well as other amazing ice-cream flavor combinations that will have unique and delicious inclusions, all baked in-house.”

Our pal Jody Hall, whom we’ve profiled in The Seattle Times Pacific Northwest magazine, is owner/founder of Cupcake Royale (the first cupcake bakery in Seattle, if you can imagine that!).

Jody says, “We’ve always wanted to offer ice cream for our customers. It’s just such a natural pairing with cake—add delicious artisan espresso to the mix and it’s an amazing trifecta.”

I can’t wait to try flavors such as Burnt Caramel with Sea Salt, Blueberry Lavender, and Bananza (roasted banana, homemade gooey brownie, caramel).

But I’ll take a pass on Whiskey Maple Bacon Crack (bacon brittle) made with locally produced Woodinville Whiskey and Zoe’s Meats bacon, thanks.

Other flavors in the Cupcakes ‘n’ Cream line are based on the company’s most beloved cupcake flavors–Red Velvet, Dance Party, Salted Caramel, Peppermint Party, and Triple Threat.

In total, Cupcake Royale will carry 14 flavors of ice cream, two flavors of homemade ice-cream sandwiches, and Cakeshakes and Babyshakes (which are blended with either a cupcake or a babycake-size cupcake).

Even better news? Ice Cream flavors will rotate based on seasonality. And, as with its cupcakes, Cupcake Royale will source local ingredients for their new ice-cream line.

During construction of the latest cafe, Cupcake Royale has been operating an ice-cream cart in front of the new location. Chocolate Box, which formerly occupied the space, has consolidated it operations into a smaller space next door at 106 Pine.

Photos courtesy of ART Restaurant & Lounge and Cupcake Royale

Wining and dining along the Olympic Peninsula is a rewarding adventure

Do you remember the stage play or movie, “A Trip to Bountiful,” which was based on the 1953 televised play by Albert Horton Foote, Jr.? It was about an elderly woman who yearns to return to her roots in the small town of Bountiful, Texas.

A recent press release reminded me of the movie version I saw years ago starring Geraldine Page, and pitched “a new kind of ‘trip to bountiful'”–the Olympic Culinary Adventure.

Winding through four Olympic Peninsula counties, the Olympic Culinary Adventure route leads foodies on “a trip to bountiful” in the true sense of the word–to a region alive with farms, produce stands, fisheries, creameries, bakeries, wineries, cideries, and authentic farm-to-table experiences.

I’ve written about my experiences wining and dining on the Olympic Peninsula for The Seattle Times Pacific Northwest magazine, for the Northwest Notes blog, and profiled Camaraderie Cellars in Pacific Northwest Wining & Dining.

So I heartily recommend a visit to this unique region of Washington state. And with the weather warming (we hope–enough of “June-uary already!”) as we head into summer, now is a great time to take your taste buds on tour!

With a rich Native-American heritage, pioneering farm families, and a new group of young farmers putting down roots, the Olympic Peninsula is a fascinating area to explore.

The cuisine reflects the diverse microclimates, coastal proximity, and history of the region. Farm-to-table experiences are everywhere offering sustainable locally-grown and foraged fruits, vegetables, herbs and berries; the freshest local seafood; artisan cheeses and breads; and handcrafted wines, beers, and hard ciders.

Each of 30 destinations along the self-guided Olympic Culinary Adventure tour route — from the Hama Hama Seafood Store in Lilliwaup to Finnriver Farm & Cidery in Chimacum; Mt. Townsend Creamery in Port Townsend to the Alder Wood Bistro in Sequim; Harbinger Winery & Brew House in Port Angeles to the Olympic Peninsula Dining Room at historic Lake Crescent Lodge; and the Creekside Restaurant at Kalaloch Lodge to the Grays Harbor Farmers Market — offers a true “sense of place.”

Travelers can talk to producers and find out how they make their cheeses, wines, and other food products or ask a chef who creates delicious dishes from locally sourced ingredients about what’s in season. Stopping at a local festival while en route, such as Sequim’s upcoming Lavender Weekend, July 20-22, is an opportunity to learn about the history and heritage of the area.

The Olympic Peninsula is bordered on the west by the Pacific Ocean, on the east by the Hood Canal, on the north by the Strait of Juan de Fuca, and is anchored by the Olympic Mountains. There is no other place in America that matches the diversity in terrain and weather in such a compact physical area. You’ll find lakes, waterfalls, rivers, valleys, mountains, beaches, and rainforest.

Exploring the Olympic Culinary Adventure route in several trips ensures the opportunity to enjoy a variety of foods in season, to try different kinds of outdoor excursions, to experience seasonal events and activities, and to absorb the natural scenic beauty in different light.

Download your Olympic Culinary Adventure route map and get started on your own trip to bountiful!

Photo courtesy of the Olympic Culinary Loop Association

Although Spencer and I eat out quite a bit, with such a wide array of cuisines and restaurants outside our front door, we usually just stay within blocks of our condominium building in downtown Seattle.

So I am embarrassed to admit that, up until a few weeks ago, we hadn’t enjoyed the many tantalizing tastes at Tamara Murphy’s “new” (at least to us!) Terra Plata, just up the hill from our condo in the Melrose Market.

“Earth to Plate” sums up the zeitgeist and ambience of this remarkable restaurant. Two long, hard years in the making (Tamara’s stories about landlord problems could curl your eyelashes!), the wait was well worth it.

Here’s the gorgeous Deviled Duck Egg with Salmon Roe that Tamara sent over as a pre-dinner surprise. Gamy, rich, and super-creamy, this perfect-for-sharing appetizer was the epitome of divine excess (in the very best of ways)!

We also ate way more than we should have (at least for our waistlines’ sake) of chef Tamara’s super-fun Blistered Shisito Peppers. Part of the Snacks and Small Plates offerings, the deep-fried peppers were accompanied by a super-smooth aïoli, and sprinkled with really good, crunchy sea salt. These things are addictive!

From the “Earth” section of the menu came a delicate Spring Mesclun Salad studded with tender baby radish slices, green-apple wedges, candied hazelnuts, Cabrales (Spanish blue) cheese, and Champagne vinaigrette.

From the “Sea” section of the menu came The perfectly cooked Mediterranean Mussels with Sofrito (“a sautéed mixture of seasonings and finely chopped vegetables, such as onions, garlic, and peppers, used as a base for many Spanish, Caribbean, and Latin American dishes, according to The Free Dictionary), Olives, Anchovy, Lemon, and Parsley.

Spencer’s Whole Fish–a black sea bass that evening–was annointed with lemon butter and served with a wild watercress-and-radish salad. This bad-boy bass was almost too good-looking to eat, but Spencer managed to devour every last bite.

We washed down this earth-to-ocean feast with a bottle of Barolo that played surprisingly well with both our entrées.

Terra Plata’s interior space is beautifully executed, with an open timbered ceilingk, hardwood floors, plenty of ambient light from the wrap-around windows, and an inviting bar that welcomes locals and regulars, many of whom seem to who know each other and the bartender.

A rooftop garden is opening this summer. . .if “summer” ever arrives this year, what with our especially long stretch of “June-uary” weather so far.

Here’s chef Tamara and crew working the line. . .keeping Terra Plata the earthy, homey, and comforting–yet tantalizing– culinary treasure, it is.

Travelers arranging their summer vacations have a new set of digital tools to make planning an Oregon getaway easier, according to a recent press release from the Oregon Tourism Commission (dba Travel Oregon).

Visitors can now access Travel Oregon’s new social-enabled website, online help, and trip planner, and/or enter to win an Oregon adventure.

“Knowing that online travel planning can be overwhelming, we combined the latest technology with an old-school human touch to meet our consumers’ evolving needs,” said Mo Sherifdeen, Travel Oregon Director of Integrated Marketing and Publishing. “By combining our digital offerings –tourism listings from partners, inspirational stories and videos, suggested itineraries–and adding ratings and blog posts from locals, we made it so travelers can count on personalized, inspirational and informative content to help them during every stage of the trip planning process.”

With a goal to be the trusted and authentic resource for exploring Oregon, Travel Oregon developed a digital platform that offers trip inspiration as well as on-the-go information for those already traveling in the state. Features include:

•Curated, collaborative, and integrated content: Research shows that website users are looking for inspirational material like videos, story-based narratives and itineraries, as well as trip-planning tools like hotel and restaurant listings.

The new TravelOregon.com groups this information, developed in partnership with community experts throughout the state, into user-friendly views based on travelers’ interests, whether that’s an activity like golf or  bird watching, or a town such as Bend.

•Tailored advice: In response to consumer demand for genuine personal advice, Travel Oregon incorporated Trip Advisor reviews, added the ability for visitors to rate Oregon places, and developed the “Ask Oregon” ambassador program. Volunteer ambassadors are passionate Oregonians who have deep knowledge about relevant destinations and/or niche activities like cycling, family travel, and wine. To receive personalized, unbiased recommendations, visitors can easily contact the Ask Oregon ambassadors by tagging questions with #AskOR on Twitter, inquiring on the Travel Oregon Facebook page (Facebook.com/TravelOregon), or posting a question on TravelOregon.com.

•Social media: Travel Oregon continues to integrate its content with popular social media platforms such as Facebook, Twitter, and YouTube. Visitors can inspire friends, plan trips together, and engage with others for travel recommendations. Until June 17, thrill-seeking travelers can log on to Facebook.com/TravelOregon to create their own “Oregon Bucket List,” enter to win an Adventurecation in Oregon, and see which of their friends’ adventurous affinities best matches theirs.

•Responsive design: The new TravelOregon.com displays on any device, so it’s easy to read and navigate on the road or at home. Whether it’s displayed on a computer, smartphone, or tablet screen, the layout evolves to give readers an easy and efficient way to find the content they care about. Location-based information allows visitors to find nearby attractions while on their trip.

•Robust search: Smart search functionality returns options that build on users’ interests, helping travelers round out itineraries with ideas they may not have considered in addition to their specific query results. A search on an experience– for example, cycling, fly fishing, or wine tasting–results in a combination of stories, blog posts, events, suggested itineraries, outfitters, retail establishments, deals, and answers to questions asked by others, all in one place. Additionally, the search bar auto-suggests other terms as the user types, making it easier to explore the vast wealth of material on the site.

“We’re using technology and the digital medium to bring the Oregon story to life,” noted Sherifdeen.

Photograph Courtesy of Spencer Johnson

We have watched with bated breath as the new Seattle Great Wheel has risen from the pylons at Pier 57 directly in front of our condominium building.

And after months of concrete pouring and support-beam laying, all 21 spokes of the wheel are finally up.

All that remains is placing of the 44 enclosed air-conditoined or heated gondolas (which hold from six to eight people each) until the wheel starts spinning in earnest on June 28, according to reports in The Seattle Times.

Here are some shots I snapped over the Memorial Day weekend both on foot and when some friends of ours visiting from California took us out for a spin in their new boat.

The wheel will be between 175 and 185 feet high. Riders will descend over water at one point during the ride.

Each ride will be 12 to 15 minutes. . .and comprise three revolutions.

Here is a series of Wheel shots taken with my beloved Hipstamatic iPhone4 app.

The wheel will be open year-round. . .from 11 a.m. to 1 a.m.

To conclude, here’s a cool Hipstamatic double image in black and white. . .

It’s once again time to celebrate the season–and Father’s Day weekend–at Biringer Farm’s Strawberry Festival on the Red Rooster Route.

According to a recent press release, “The juiciest and most deliciously sweet local strawberries are in season this month and will be celebrated on June 16 and 17 from 10 a.m. to 4 p.m. at Biringer Farm’s fourth annual Strawberry Festival.

“This fourth annual Strawberry Festival is hosted by Biringer Farm, which will welcome savvy shoppers interested in buying local and picking berries fresh from the fields.

“Come bring fathers and grandfathers out for family fun this Father’s Day at the Red Rooster Route Strawberry Festival!”

Biringer Farm anticipates strawberries will be ready from mid to late June, and will have u-pick and we-pick strawberries and their legendary strawberry shortcake for sale.

This year’s theme is “Fun in Farmland.”

Kids’ activities include a giant strawberry ride, kites, animals, face paint, giant strawberry  and castle-maze inflatables, pennies in the hay, kites, kiddy slides, pig-butt bowling, fun interactive strawberry story time, riding the jolly trolley and plucking strawberries right from the vines.

Picnic on the covered wagon next to the old historic barn and stop by the Farm Market for pre-picked strawberries and strawberry shortcake, local honey, gourmet packaged shortcakes, cold drinks, and sliced-and-sugared strawberries ready to eat and freeze.

Mike Biringer, farmer and co-owner of Biringer Farms says, “The strawberry festival is a great opportunity to see a real working farm up close and support local agriculture.”

Wife and co-owner, Dianna Biringer, adds, “Sign up to enter the second annual Tasty Jam Party! When you bring your own homemade jam made entirely or in part with Biringer Farm strawberries or raspberries, you will get one FREE six-box flat of our strawberries or raspberries.”

The tasting will be held on July 21st from 11 a.m. until 2 p.m., with the winner announced on the Biringer Farm website.

Biringer Farm is part of  The Red Rooster Route, a non-profit association of small, family-friendly farms in the Arlington, Washington, area of Snohomish County, which are open to the public during the harvest season.