When Spencer and I first moved to Seattle more than 22 years ago, we knew nothing about Pacific Northwest food and wine.

Wanting to learn more, we often attended monthly meetings and events hosted by The Enological Society of the Pacific Northwest (ES).

The last ES event we went to was at the Woodmark Hotel on Carillon Point. It was one of those gorgeous, sunny Seattle nights you never forget, thanks in large part to spending the evening sitting next to winemaker John Bell while sampling through his and many other talented Washington winemakers’ prize-winning wines.

Cut to today, when ES will end its run after an impressive 35 years! ES will go out with an evening of wine appreciation featuring a gourmet dinner, distinguished guest speakers, and an open mic opportunity to reflect on the accomplishments of the organization.

The event takes place Thursday, November 8, in the Chateau Ste. Michelle Ballroom (14111 NE 145th Street Woodinville, WA 98072). Proceeds from the evening will benefit the Historical Exhibit at the Walter Clore Center in Prosser, WA.

According to ES board member (and our buddy) Gerry Warren, “This event will serve as the grand finale for the organization and celebrate 35 years of education and awareness that the Enological Society brought to its members.”

The celebratory evening begins with hors d’oeuvres and a wine-tasting reception followed by a three-course gourmet dinner paired with wines from the Ste. Michelle Wine Estates portfolio.

Guests speakers for the evening include Ted Baseler (President & CEO, Ste. Michelle Wine Estates). Brian Carter (Winemaker, Brian Carter Cellars), Myron Redford (President & Former Winemaker, Amity Vineyards) and Allen Shoup (Founder, Long Shadows). Warren will serve as the event emcee for the evening.

Individual tickets for the event are $125; tables of eight can be purchased for $1,000. Visit the ES website to reserve your seat for this exclusive event.

More about ES: 

Started in the mid-1970s by a diverse group of wine enthusiasts, the Enological Society of the Pacific Northwest (also known as the Seattle Wine Society) is an all-volunteer, nonprofit organization dedicated to the appreciation of wine and food through educational events in the Puget Sound region. The society was incorporated as an educational organization which gave it considerable latitude in its ability to program events around wine and food.

For 30 consecutive years it presented a Northwest Wine Festival that incorporated a world-class judging, and the Wine Fairs for many years allowed members to explore outstanding old and new world wines. Regular monthly meetings provided educational programing at times for hundreds of attendees and the very popular Regional Dinners were outstanding experiences especially when presented by a volunteer crew.

The society’s educational programming and its prestigious wine judgings had a well-recognized effect on the growth and maturation of the Northwest Wine Industry as it focused the attention of consumers on the pleasures they would experience through their interest and consumption of wine.

During our recent birthdays, Spencr and I let down our guards just a little bit while still trying to remain on our low-carb/high-protein diet.

One Sunday last month, after a rather unsuccessful morning trying to tour Pioneer Square galleries for inspiration (most were closed on Sundays), we decided to treat ourselves to lunch at Fadó Irish Pub & Restaurant, about midway between Pioneer Square and our condo.

We’d eaten at Fado before, and knew that the Pub has yummy main-dish salads. And although we’d normally go for the grilled chicken as our protein addition, this day (again, to celebrate our birthdays, and with the urging of our server) we opted for fried-chicken tenders.

My salad–augmented with sliced pears, mandarin oranges, spicy nuts, and blue cheese–was a lovely combo of sweet, salty, and pungent flavors. The crispy, perfectly fried chicken contrasted nicely with soft, super-fresh local baby lettuces.

I had to laugh when I perused the seasonal beverage menu and discovered under the Shots section both Pickleback (Irish Whiskey with a pickle-brine chaser) and Irish Breakfast (Irish Whiskey and Butterscotch Schnapps with an orange-juice chaser and bacon garnish.

Although my father’s side of the family is Irish, and I do love my wine, neither of these tickles my palate, although imbibing one or the other would make me or anyone want to do an Irish jig.

It’s time to buy your tickets for Elliott’s Oyster New Year, which will be held on Saturday, November 4.

VIP Champagne Reception ticket holders  can enjoy passed appetizers and champagne beginning at 4 p.m., followed by the main event at 5 p.m. ($125 per person plus tax).

General admission tickets (from 5 p.m. until 9 p.m.) cost $95 per person plus tax.

During this exciting annual event, guests can choose among:

• 30+ varieties of local oysters

• Oysters shucked to order along our 90-foot oyster bar

• Fresh seafood buffet

• Over 40 wineries

• Local microbrews

• Live music

• The famous Oyster Luge

• Shucking demonstration and contest

• People’s Choice “Most Beautiful Oyster” contest

In keeping with Elliott’s eco-friendly practices, the restaurant reuses or recycle everything possible from the event, and composts all shells and food waste in partnership with Cedar Grove.

All proceeds from the Oyster New Year Bash will benefit the Puget Sound Restoration Fund. Since 1997 this non-profit organization has been dedicated to restoring the Sound’s water quality and native marine species and their habitats.

Elliott’s is Seafood WATCH®-compliant and actively participates in the Puget Sound Restoration Fund’s Henderson Inlet Project , The Humane Society, and Wild Salmon Supporters.

Are you hankering for a do-friendly farm and gathering place to scare up some Halloween fun? Then head on over to Arlington, Washington, and meet up with Gary Biringer, wife Julie, and their beloved farm dog Vinny.

The Biringers are the proud owners of Biringer’s Black Crow Pumpkins & Corn Maze Farm. They invite you to bring family, friends, and doggie(s). Romp through the pumpkin patch and search out the new Corn Maze.

The Maze is open now until end of October. Hours are Monday through Thursday noon until 6 p.m., Friday noon until 9 p.m.; Saturday 10 a.m until 9 p.m.; and Sunday 10 a.m. until 6 p.m.

There’s free admission to pumpkin patch. Pumpkins are priced by size ($2-12).

To enter the Corn Maze costs before 6 p.m. $8/person includes FREE or discounted pumpkin ($2 value).

Corn Maze after 6 p.m., $9/person, or $8.50/person for groups of 25 or more.

Kids under 46” tall FREE day and night.

Kiddies will enjoy a hay-bale maze, kiddie slide, skeleton graveyard, and picnic in the old covered wagon. FREE Wagon rides to U-Pick pumpkins, decorative gourds, corn stalks, fresh apple cider, and apples. Tours available by appointment.

The Pike Place Market’s semiannual celebration of local artisanal food and beverages–Arcade Lights–takes place again on Friday, October 12, from 7 p.m. to 10 p.m.

Located in the Market’s North Arcade, the event brings together all the right elements for a hearty fall harvest celebration including robust drink, savory and sweet treats, eclectic entertainment, and a cozy venue with a sunset view.

To create this unique banquet of handcrafted tastes and small plates, event organizers curated more than 60 breweries, wineries, and small-scale food businesses to participate in this evening event for guests 21 and over.

A short list of participating breweries includes: Iron Horse Brewery (Ellensburg); Odin Brewing Co., Fremont Brewing, Naked City Brewery, Pike Place Brewing Company (Seattle); Fish Brewing Co. (Olympia); Diamond Knot Craft Brewing (Mukilteo); Northwest Brewing Company (Pacific); and 7 Seas Brewing (Gig Harbor).

Washington wineries providing tastes of their seasonal best include: Piccola Cellars, EFESTE (Woodinville); Bunchgrass Winery (Walla Walla); Naches Heights Vineyard (Yakima); Finnriver Cidery (Chimacum); and Vortex Cellars (Redmond).

Sweet and savory handmade small bites will provide a perfect complement to the brews, wines, and ciders. On the sweet side, treats such as mini ice cream sandwiches, Liege waffles (a type of Belgian waffle), cupcakes, gluten-free cakes and tarts, marshmallows, dark chocolate brownies and Ice-pops will be provided by: Trophy Cupcakes and Party, Sweet Iron Waffles, Molly Moon’s Homemade Ice Cream, Six Strawberries, Dolce Lou, Sweet Coconut Bakery, Alaska Silk Pie Co., and others.

On the salty side, CRUST from Port Townsend will be on deck with quince chicken hand pies, and Seattle’s Salumi will serve up salami slices. Uli’s Famous Sausage will roll out meat treats from their shop located in the Market, while Roving Pizzaioli from Normandy Park dishes out delicious slices fresh from the oven.

In addition to all the fun you’ll have, Arcade Lights also benefits the Market Foundation and the human service agencies at the Pike Place Market: Pike Market Child Care and Preschool, Pike Market Medical Clinic, Pike Market Senior Center, and Downtown Food Bank.

Arcade Lights Event Info

Tickets: $25 in advance, $30 at the door.

Online Purchase: http://arcadelights.brownpapertickets.com/

Treats included: 10 tokens to be redeemed for food and beverages and keepsake glass. Additional tokens may be purchased at the event for $2.50 each.

Time: 7 pm -10 pm. Tickets may be picked up at will call or purchased at the door at 6:30 pm.

More info: visit http://www.pikeplacemarket.org/news_events/arcadelights for a complete updated list of participating vendors.

###

The Pike Place Market is one of the oldest continuously operating public markets in the U.S. It is a Historic District with 250 commercial businesses, 100 farmers, 225 craftspeople, 300 street performers, and 500 residents. In addition, there are social services to help downtown’s low-income residents. It is often called the “Soul of Seattle.”

The Pike Place Market Preservation & Development Authority (PDA) is a not-for-profit, public corporation chartered by the City of Seattle in 1973 to manage the properties in the nine-acre Market Historic District. The PDA is required to preserve, rehabilitate and protect the Market’s buildings, increase opportunities for farm and food retailing in the Market, incubate and support small and marginal businesses, and provide services for low-income people. www.pikeplacemarket.org

The “Fresh Faces of the Future” tasting menu kicked off at the Space Needle’s Sky City restaurant on October 1, and boy, was it delicious!

Fresh Faces partners professional chef  instructors and students from Seattle’s most esteemed culinary programs with SkyCity Executive Chef Jeff Maxfield. Each group prepares one original dish to contribute to the five-course tasting menu.

It was fun to see long-time Seattle culinary authorities including Linda Pal Chauncey, associate dean of Seattle Culinary Academy (SCA) at Seattle Central Community College, and Will McNamara during the evening. I first met chef McNamara years ago when he was working at Place Pigalle in the Pike Place Market. More recently, he served as exec chef at the Washington Athletic Club, and is now sharing his wisdom with students at South Seattle Community College (SSCC).

The other schools represented on the menu are Seattle Le Cordon Bleu and FareStart.

A portion of the proceeds from sales of the month-long tasting menu ($62 per person) will benefit each participating school’s scholarship fund.

Views from Sky City were gorgeous, especially since we arrived at 6:45 p.m., right around sunset.

The Fresh Faces menu was colorful and inviting. . .

As was our first course of Potato “Pinxtos” (Saffron Scallops, Coriander Lox, and Fennel Mojama) created by SCA student Claire Elise Mitchell. The dish was adapted from an award-winning tapa Claire created using Northwest seafood and produce as inspiration.

Next up? Roasted Wild Mushroom Salad, an intriguing juxtaposition of duck rillettes and a dinosaur kale salad rife with chanterelle mushrooms. Douglas-fir gel balls added an interesting textural touch. This dish was created by Varin Keokitvon from FareStart.

Chef McNamara offered up the evening’s third course, and perhaps my favorite: Dry-Rubbed Seared Scallops, spicy good with Moroccan-style garbanzo beans, grilled peppers, spinach, and Charmoula dressing. Chef McNamara feels that, within the next 50 years, the African continent will become a major player on the world stage. His dish was an ode to flavors from those countries.

Sky City’s chef, Jeff Maxfield, served up the evening’s main course–Hay-Roasted Carlton Farms Pork. Because I don’t eat pork, he was nice enough to substitute my favorite protein, wild Alaskan salmon.

The kingly fish danced atop the plate along with black garlic, beet spaetzle cake, creamed collard greens, and huckleberry jam. Chef Jeff describes hay roasting as an old European technique in which meat is roasted in freshly harvested hay; his spaetzle cake was a modern twist on a classic dumpling; and other parts of the dish inspired by home-style canning recipes passed down through the generations.

Richard Carpenter and Brian Figler of Le Cordon Bleu gifted us with an exceptional seasonal dessert. Jones Orchard Apple Financier was accompanied by artistic squiggles of Whidbey Island Port syrup and dressed with cardamom crème Chantilly. Ooh-la-la!

We chose to drink one of Sky City’s featured Winery of the Month wines, a crisp, well-balanced  Woodinville Wine Cellars 2011 Sauvignon Blanc that partnered perfectly with each and every course. Had we wanted red, the menu also included Woodinville Wine Cellars 2009 Little Bear Creek Red Blend.

On April Fool’s Day, 2009, we introduced a new feature on the Northwest Wining and Dining website called the Puget Sound Cam, or PSCam.

The PSCam is located in my husband’s office/studio five floors below the condo in which we have lived the past 20 years in downtown Seattle.

The PSCam boasts a westerly view of the Waterfront, with views across Elliott Bay to West Seattle and the Olympic Mountains. In the foreground of the Cam’s bird’s-eye view, you can see the new Seattle Great Wheel spinning away, as well as ferry boats and container ships plying their routes.

During this final gasp of summer in Seattle, I’ve captured some of the best shots from the PSCam and wanted to share them with you here.

A sunny day with both a ferry boat and tanker in the distance!

Brooding skies!

Sunset’s majesty.

More glorious sunshine!

Beet Salad with Fresh Basil Dressing

Wine Varietal: Pinot Noir

Serves 6

Pike Place Market Summer Sundays

My friend Cynthia Lair teaches at Bastyr University (a naturopathic university near Seattle), is the author of “Feeding the Whole Family” and “Feeding the Young Athlete” (which has just been re-released), and even has an online cooking series called Cookus Interruptus. Cynthia prepared this recipe during the Pike Place Market’s summertime cooking demonstration series years ago, and I printed the recipe in the second edition of the “Pike Place Market Cookbook.” Thanks, Cynthia!

4 large beets

1 bunch beet greens

1/4 cup pumpkin seeds, toasted (see Techniques section)

2 green onions, white and pale green part only, finely chopped

Fresh Basil Dressing (recipe follows)

1/4 pound feta cheese (optional)

1. To prepare the beets, rinse them and remove the tops. Bring a large pot of water to a boil and add the beets. Lower the heat and simmer 1 hour, or until the beets are tender. Set aside to cool. When cool, peel the beets, cut them into small cubes, and reserve.

2. To prepare the beet greens, rinse them by submerging the bunch in a sink or large pot full of cold water. Shake off the excess water and chop the bunch into bite-sized pieces.

3. Bring a large pot of water to a boil and add the greens. Cook 30 seconds, or just until the stems are tender. Place the greens in a colander and run cold water over them to stop the cooking process. Squeeze out the excess water and reserve the greens.

4. When ready to serve, place the cubed beets, beet greens, pumpkin seeds, and green onion in a large bowl. Pour the dressing over the salad and toss gently to mix. Crumble feta over the top. Serve at room temperature or chilled.

Fresh Basil Dressing

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

3/4 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

1 tablespoon minced fresh basil

1. Place all the ingredients in a small jar with a lid and shake well to mix. If not using immediately, refrigerate until ready to serve.

Cook’s Hint: If beet greens are unavailable, Cynthia suggests substituting raw watercress, spinach, or arugula leaves that have been well rinsed and spun dry or collard greens that have been well rinsed, coarsely chopped, and cooked until tender in the same way as described above for the beet greens.

My good buddy and fellow cookbook author, Portland, Ore.-based Diane Morgan, has just release her 14th book, and it’s a dandy.

For anyone who has ever picked up a strangely shaped, gnarly looking vegetable at the farmers’ market (in the author’s case, burdock root) and said, “What’s this?,” “Roots: The Definitive Compendium with More than 225 Recipes,” is the ultimate go-to guide to the hearty, healthful, nutrition-packed, budget-friendly veggies found underground.

“Roots” uncovers everything from beets and potatoes to jicama and salsify to such relatively unknown specimens as cassava, galangal, and crosnes. Discover the fascinating history and lore of each one, their nutritional content, how to buy and store them, and—the best part—more than 225 simple yet creative recipes that bring out their best flavors.

Good news is, Diane will be here promoting her new book beginning this Sunday, September 30. Here’s a list of her upcoming Seattle appearances throughout the holiday season s0 you can meet her and have your book personally autographed by the master herself.

Welcome to Seattle, Diane!

DIANE MORGAN/”ROOTS” BOOK EVENTS

Sunday, September 30, noon to 2:00pm

Book signing/tasting, free

Metropolitan Market at Proctor (Tacoma)

Sunday, September 30, 4:00 to 6:00pm

Book signing/tasting, free

Metropolitan Market Admiral (West Seattle)

Monday, October 1, 6:30 to 9:30pm

Hands-On Cooking Class/Dinner, $70

The Pantry at Delancey

Seattle, WA

Tuesday, October 2, 11:00am to noon

Book signing

Chef’s Collaborative National Summit/Seattle Art Museum

Seattle, WA

Tuesday, October 2, 6:30 to 8:00pm

Demonstration/book signing, free

Book Larder

Seattle, WA

Saturday, October 6, 7:00 to 8:30pm

Book signing/tasting, free

Village Books in Fairhaven

Bellingham, WA

Sunday, October 14, 11:00am to 4:00pm

Book signing/author appearance

Pacific Northwest Book Sellers Trade Show

Tacoma, WA

Wednesday, December 5

Tom Douglas’ 2012 Cookbook Social

The Palace Ballroom, 2100 5th Ave, Seattle

Meet the Author/ Book signing

Thursday, December 6, 7:00pm

Meet the Author/ Book signing, free

Third Place Books

Lake Forest Park, WA

Friday December 7, noon to 2:30pm

Book signing/Q&A

Mrs. Cooks

University Village

As mentioned in an earlier post, Les Dames d’Escoffier, Seattle Chapter will host its annual fundraiser, Fish Tales & Pike Ales, on Thursday, September 27, from 5:30 to 8:30 at the Pike Pub in downtown Seattle.

And now is the time to PURCHASE YOUR TICKETS if you haven’t already done so!

Here are some of the latest details about the event, which promises to be both educational and fun (and how often can you say that after a big night out)?!?!

*Bubbles Bar (sparkling-wine bar) during the Reception, which will feature Taylor Shellfish oysters on the half shell, smoked salmon, snow crab claws, Salumi charcuterie, and an assortment of breads from Le Panier Very French Bakery.

*Seafood industry speakers include Karl Uri of Alaska Seafood Marketing Institute (ASMI), Mark Tupper (Triad/Bruce Gore Seafood), and John Martin (Intersea Fisheries West).

*Attendees will “schooled” in how seafood is caught, flash-frozen at sea, then distributed to our tables.

*Dames chefs for the evening will represent the culinary side of things, with ideas on how best to prepare and serve Pacific cod, Dungeness crab, and sockeye salmon.

*Dames dishes include King Crab and Corn Chowder, Thai-Inspired Cod Lettuce Wraps, and Spicy Wild Salmon (stuffed with a Dungeness crab cake!).

*Beer pairings for the Reception and with each of three courses generously supplied by our host, Pike Brewing Company.

*Wine pairings include wines from such well-respected Washington-State wineries as Chinook Wines, McCrea Cellars, and Domaine Ste. Michelle.

*Two types of gelato from Gelatiamo, including Pike XXXXX Stout and a brand-new seasonal flavor created just for the event, topped by a specially designed cookie[box] fish-shaped cookie!

So PLEASE buy your tickets today. . .100% of proceeds will continue to fund Les Dames, Seattle’s culinary, beverage, and hospitality scholarships; community-outreach programs; sustainable-agriculture projects; and Green Tables grants.

And if you are unable to attend yourself, please consider buying a ticket (or three) for family members, friends, or colleagues.

Tickets to Fish Tales would also be a nice gift idea with the holidays fast approaching.