In mid October we were lucky enough to be among a cadre of local media, trade, and restaurateurs who were invited to experience a Spanish olive-oil tasting and dinner at Spur Gastropub in Belltown.

There we learned that Spain claims to be the first producers of olive oil in the world, and that Spain produces 25 percent in the world, with production of 1.2 million tons of the extra-virgin variety.

Southern Spain is home to 300 million olive trees (!), and 24 varieties are used to make Spanish olive oil.

Here’s a shot of the four oils we sampled (left to right). They included Arbequina, which is described as “clean and green with fresh-mown grass, green apple, and green almond notes.” The soft, delicately flavored oil produced from this variety is lovely with boiled potatoes or roasted fish or salads garnished with orange segments.

Hojiblanca extra virgin olive oil looks cloudy because it is unfiltered. It has “dry-grass and hay notes reminiscent of a summer day.” It works well in pastries, pasta, and for bread-dipping, as well as for frying.

Cornicabra (a.k.a. “the heart of the goat”) is more bitter and peppery–a more rustic-style oil than the others in the group. Try it with barbecue.

Picual is the most produced oil in Spain, as well as the most intense of the four we sampled. Use it to add a distinctive flavor atop vegetables, soups, and stews.

Spur chef/owners Brian McCrackena and Dana Tough created a six-course tasting menu highlighting each of the four oils. Pictured above is our first course of Slow-Cooked Butterfish (a.k.a. Black Cod or Sablefish) with Potatoes, Pearl-Onion Confit, and Hojiblanca Olive-Oil Foam.

I’m not much of a meat eater, but the Poached Pork Loin won me over with its buttery texture, wilted arugula, thin crostini, and Picual Mayonnaise. Truly a perfect dish.

Even dessert featured olive oil–the Arbequina variety in Olive Oil Ice Cream with Sponge Cake and Lemon. While you might not think of using olive oil in baking, it can make cakes lighter and more healthy than butter-based versions.

Spanish Albariño and Verdejo wines paired perfectly with these outstanding dishes.

Mark your calendars, one and all!

On Friday, December 11, from 7:00 p.m. to 9:00 p.m., I’ll sign all my recent book titles, including “Pacific Northwest Wining & Dining,” at Parkplace Books’ Annual Holiday Bash in Kirkland, Washington! As the press release says:

“Mingle with some of our favorite children and adult Pacific Northwest authors, imbibe in holiday wassail, sample delicious holiday treats. . .and get a jump on your gift-buying.

“This has always been a fantastic time to come together with friends, family members, and others from the Kirkland community. As in the past, we will be accepting donated food items, and our sleigh is waiting for donations of children’s books that will be given to Kirkland Interfaith Transitions in Housing (KITH) to be handed out to children in need.

“So join us for an evening of Holiday Cheer and Good Conversation that also benefits our neighbors in need.”

From November 1 through December 1, Ryan Witcher, pastry chef at ART Restaurant and Lounge in the new Four Seasons Hotel Seattle accepted recipes for The Ultimate Holiday Cookie Recipe Search and Showdown. Purpose of the Showdown? To choose three recipes for the best holiday cookie to be served in the restaurant and hotel during the holidays.

Happy to report that I’ll be among the judges to choose the winning cookie (from among the top three entries) on Sunday, December 6, at the first annual Holidays with HeART, from 10 a.m. to 2 p.m.

Holidays with HeART is a family event with a lunch buffet, cookie decorating, and judging of the Ultimate Holiday Cookie recipe, with proceeds benefitting Treehouse.

Here’s a photo of ART’s executive chef Kerry Sear manning the grill at Party on the Plaza, another fun holiday event that was held on Black Friday, the day after Thanksgiving, to welcome holiday shoppers and guests.

Sun-Dried Tomato and Pesto Torte

Varietal: Syrah, Chardonnay (Unoaked), Lemberger, or Rosé

Serves 16 to 20 as an appetizer

This flavorful, easy-to-make appetizer makes a beautiful plate presentation that will be perfect for entertaining friends and family around the holidays. For red-wine lovers, pair the luscious, boldly flavored torte with Syrah or Lemberger; white-wine lovers will prefer an unoaked Chardonnay, while a dry Rosé is another intriguing option.

Three 8-ounce packages cream cheese, at room temperature

1/2 cup (2 ounces) freshly grated Parmesan cheese

1 tablespoon minced garlic

7 ounces homemade basil-based pesto, one 7-ounce container refrigerated basil-based pesto, or one 6.35-ounce jar basil-based pesto

One 8.5-ounce jar oil-packed sun-dried tomatoes, well drained and minced

2 fresh basil leaves, for garnish

12 cherry tomatoes, for garnish

1 baguette, cut into 1/4-inch slices, for serving

1. One or two days before you plan to serve, line a 5-cup mold or medium mixing bowl with pieces of plastic wrap long enough to hang out over the sides (the long pieces will be used to wrap the torte). Place the cream cheese, Parmesan, and garlic in a food processor and pulse until well blended.

2. Spoon one-third of the cream cheese mixture into the bottom of the mold and smooth the top. Spoon the pesto evenly over the cream cheese layer. Spoon half of the remaining cream cheese mixture over the pesto and smooth the top. Evenly cover the second layer of cream cheese mixture with the sun-dried tomatoes. Spoon the remaining cream cheese mixture on top of the tomatoes and smooth the top.

3. Carefully strike the filled mold on the countertop to pack down the layers. Bring the long ends of plastic wrap up and over the top of the torte to cover completely. Refrigerate for at least 24 hours to allow the flavors to meld.

4. Just before serving, unwrap the long pieces of plastic wrap, place a serving platter over the mold, hold the platter, and carefully flip the mold and platter. Remove and discard the plastic wrap. Garnish the torte with fresh basil leaves and cherry tomatoes and serve with the baguette slices.

Cook’s Hint: You can make this torte up to 2 days ahead of time to allow the flavors to develop even further. You can also vary the flavor of the torte depending on the type of pesto choose. Use your own homemade version or various other varieties, such as arugula or cilantro.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, 2007, $34.95) by Braiden Rex-Johnson.

Il Bistro is one of the Pike Place Market’s most reliable restaurants, with its romantic arched dining room and dark, intimate bar. Spencer and I like to go there on impulse, when the mood seems right, and quite often we enjoy the Seafood di Mare. . .Seafood Pasta along with a bottle of Peter Dow’s Cavatappi Nebbiolo.

We were thrilled when the Four Seasons Seattle announced that Fonté Coffee Roasters would join Fran’s Chocolates in the single remaining retail space fronting First Avenue.

Although we’d checked out the warm, inviting coffee shop cum cafe by peering into its plate-glass windows and peeking at the menu, we’d never even stopped in for coffee or a glass of wine.

So we finally remedied that situation one morning when we popped in for Sunday brunch. We were greeted by several fellow diners, along with lots of people who stopped by for take-away coffees.

Here’s my Northwest Garden Omelet with Fresh Vegetables, Cheddar, and Grilled Artisan Bread. I like that the portion was well prepared and filled with a wide array of gently sautéed veggies, just the right size of one person, and cost just $8. And that my grapefruit juice was fresh-squeezed and Spencer’s decaf Americano was rich, round, and robust–not weak and watery as so many of them have been about town lately (even Starbucks).

The recipe was crafted by Chef Jason Wilson of Crush; the wine list by managed by Tysan Dussan, formerly of The Herbfarm, so Fonté’s pedigree is strong.

According to a recent press release, “Fonté’s happy hour menu, served daily from 5 p.m. to 7 p.m., offers a wide selection of $3 drink and food selections, including Fonté Sangria, Spiced Lamb Burger Sliders, and Mini Pork Sandwiches with Bleu Cheese on Mini Brioche. Sounds like a deal to me.

Very surprisingly (at least to me) was the positive response I got to one of my blogs from a couple of months ago showcasing my flower arrangements that I create weekly solely for Spencer’s and my enjoyment.

So, egged on by readers “reviews,” I’ve continued to create the bouquets and my darling husband has kept a visual record using his big digital camera and tricks from his photo studio and PhotoShop.

So here are the latest images for your viewing pleasure. Here is White on Black:

And here is Black on Black:

And here is A Burst of Orange:

Just for fun, here are the flower arrangements that we spotted in the main lobby at our hotel in New York City, the Jumeirah Essex House. Groupings of clear glass vases in various rectangular shapes, with stems gathered (sometimes tied) and visible, seemed to be all the rage both in NYC and Philadelphia.

A few weeks ago I enjoyed what I knew would have to become one of my picks for Dish of the Day when I enjoyed the Wild King Salmon with Beets and Chanterelles at Matt’s in the Market. Not only did executive chef Chester Gerl’s dish rise above the ordinary, but it reached new heights when paired with a bottle of Brick House Vineyards 2007 “Les Dijonnais” Pinot Noir. The buttery beets, with their earthy flavor, created a provocative counterpoint with the berry elements in the silky wine made from Dijon clones.

This dish is what tasting terroir is all about!

A few weeks ago, needing a quick dinner before a 7 p.m. movie near the University of Washington campus, we struck out for Kabul Afghan Cuisine in the Wallingford neighborhood along 45th Street.

Here are the glorious Bolani, a samosa-like appetizer (vegetarian) filled with potatoes and peas. Rich yogurt sauce was perfect for dipping.

And here is the Ash, a hearty lentil-and-chickpea soup redolent with dill and mint, and much more flavorful than many of its Greek counterparts.

Spencer and I both had the same main course. . .chicken skewer with one of my all-time favorite dishes–Badenjan Borani–baked eggplant with tomato sauce and yogurt. The rice was buttery, with a sweet edge thanks to a topping of grated carrots and dark raisins.

Wine was a treat since we got adventurous and tried a red from Lebanon which was both rich and flavorful with hints of pepper and wisps of smoke!

Dessert is always a must here. Spencer got Firini, the traditional rosewater-and-pistachio custard pudding flavored with cardamom.

While I opted for Rosewater and Pistachio Ice Cream. Hard to say which was better. . .MMMMMM.

After a book signing several months ago in downtown Kirkland that lasted until well past 8 p.m., we were starving and so seized the moment to re-try Trellis restaurant, where our old buddy Brian Scheehser (former long-time Hunt Club exec chef) is now happily and successfully ensconced.

Here’s a shot of his Spicy Harissa Shrimp, gorgeous, super-plump and juicy shrimp in a gooey, finger-lickin’-good, devilishly hot (in a good way) sauce with crispy celery and leeks and a “light, spicy summer salad” to cool the burn.

Also helping to sooth ticklish throats was a bottle of one of the best Sauv Blancs we’ve experienced in a long time, 2008 Mount Nelson, from Marlborough, New Zealand.