One of my favorite things to do when we are traveling far and wide is to sample the local specialty foods and drink.

And during the third port call of our Fall Foliage cruise this fall, we did just that in the northern Maine town of Bar Harbor.

The weather was gray and damp/cold, just the way we like it. I don’t think I have ever seen so many moose- and blueberry-themed items in my life at all the little souvenir shops scattered throughout the town.

The fact that four other big cruise ships were in port the same day as us didn’t help. We felt overrun by fellow cruisers!

Our first encounter with local cuisine was of the beverage variety. We enjoyed sipping and sharing a bottle of Old Soaker Bar Harbor Blueberry Soda.

The soda wasn’t too sweet and tasted of natural, not synthetic fruit. Spencer said it reminded him of the Grapette sodas he enjoyed as a child.

We bought our bottle of pop at the oldest continuously operating grocery store in Bar Harbor.

With 110 years under its belt, J. H. Butterfield Co., purveyor of fancy food, wine, and beer, was located at 152 Main Street.

In addition to blueberry soda, the venerable store featured all sorts of ale, wine, turnovers, muffins, maple products, and local and imported cheeses. We enjoyed sampling the big wedge of Grafton Village Cheese Extra-Sharp Cheddar Cheese and even back to the boat with a small wedge for late-night nibbling.

Located on the ferry dock in Bar Harbor, Grumpy’s Bakery’s window tempted with other local specialties–freshly baked blueberry pie and muffins and apple cider.

But after a couple hours of sightseeing and shopping, we wanted something more substantial, so headed over to the wildly popular (lines out the door) Stewman’s Lobster Pound at 123 Eden Street and 35 West Streeet.

There I discovered that a lobster pound is “a place where live lobsters are cooked outdoors in wood-fired lobster pots. The centerpiece of any shore dinner, a freshly steamed lobster is beyond perfection accompanied by clams, mussels, corn on the cob, and a baked potato.”

And the restaurant is justly proud since President Obama ate there last summer.

We’d been eating a lot (this, after all, was a cruise!), so I opted instead for an authentic Lobster Roll–lobster salad on a toasted brioche-style bun with cole slaw and a pickle.

Frankly, I found this New England delicacy kind of underwhelming. I did much better the day before in Gloucester, Massachusetts, with with my steamed “lobsta.”

But Spencer gave me bites of his Fish ‘n Chips platter so I didn’t starve. And we felt very sanctimonious when we passed up a slice of good-looking blueberry pie à la mode for dessert.

Glosta lobsta: Braiden wrestles a 1 ¼-pound lobster

During the second port call of our Fall Foliage cruise on the Holland America Line, we stopped in Gloucester, Massachusetts, a.k.a. “Glosta.”

It was a small and not very interesting town, sadly. But we did enjoy lunch at the Seaport Grille, a popular waterfront restaurant and bar, before we got back on the boat.

I was drawn to this particular place (among several recommended dining options) when I saw one of the specials of the day–Steamed lobster with coleslaw, puréed squash (which reminded me of sweet potatoes at Thanksgiving) and potatoes au gratin–all for an astonishingly low $12.95.

I didn’t eat much of the starch or coleslaw, but I did manage to eat the entire lobster. Here are the poor creature’s sad remains.

Glosta lobsta eaten

After I excitedly emailed the “before” photo to a select group of family and friends, I received this response from my talented web designer, Christopher Prouty, founder of Studio 99 Creative.

“There is no better lobster than a Gloucester lobster,” he said. “And here’s a tip. A splash of vinegar in your melted butter adds some incredible flavor… got that from an old Maine lobster man.”

I was intrigued. But what kind of vinegar to use, I wondered. Balsamic would certainly be a big statement. Apple cider would add an interesting tang. Blueberry? Not so much.

Another round of emails elicited suggestions from both Chris and his wife, Amy.

“Malt vinegar for me,” Chris replied, “but Amy is a traditionalist and likes white. You know you get the right amount when it is indiscernible, yet different than regular butter. Yum-yum.”

BTW, my Gloucester lobster paired perfectly with a glass of California Sauvignon Blanc.

During our first port call on the Holland America Line’s Fall Foliage cruise from New York City to Québec City, we stopped in Newport, Rhode Island.

We began our exploration of this venerable and historic city on the legendary Cliff Walk, an easy bus ride from downtown.

We enjoyed a brisk stroll with threatening skies above, crashing waves on one side, and the back side of millionaires’ formidable mansions (nicknamed “cottages”) on the other.

Upon returning to downtown, we strolled the main drag, Thames Street. It’s pronounced the American, not English way, like the proper name, James, with the “Th” pronounced like  the “th” in “the.”

It was a pretty ticky-tacky mix of chain stores you’d see in any American city plus some local businesses, but offered another good stretch of our legs.

Between that and the Cliff Walk, we had worked up a pretty good appetite, so settled in at the historic Black Pearl, which had been recommended by a friend of mine who hails from Newport.

A gorgeous lobster salad  at the historic Black Pearl in Newport, Rhode Island

Here’s the lobster salad I enjoyed–plenty of the freshest shellfish mixed with just the right amount of mayo and served over tender butter lettuce and a handful of sweet pear tomatoes. A good pairing with real brewed iced tea.

We are so happy to revisit these amazing Blue Mussels served at Voilà Bistro in Madison Valley.

The Blue Cheese Mussels at Voilà Bistrot in Seattle’s Madison Valley neighborhood never fail to please, especially when paired with a hearty California Zin. Here’s the before dish (above).

And the after. . .nothing is left but artfully arranged shells! You’ll find the recipe for Blue Cheese Mussels in Pacific Northwest Wining & Dining, where Voilà Bistrot chef/owner Laurent Gabrel suggests pairing them with a good-quality Washington-State Merlot.

While we’re taking a little break, this is a reprint of one of our favorite blog posts from prior years of Northwest Notes. Enjoy!

Last month, while dining at Canaletto, the complimentary, family-style Italian restaurant on Holland America Line’s M.S. Veendam, I ordered a lovely Limoncello Creme dessert.

Big surprise was a shot of the luscious lemon-y liqueur on top of the tart, tempting pudding.

This would be an easy, and elegant, way to bump up any pudding-based dessert, especially an English Trifle. Imagine the possibilities of Limoncello-soaked sponge cake layered with summer stone fruits (juicy peaches, apricots, or cherries) or berries (straw or blue) or winter citrus (oranges or satsumas) plus slightly sweetened whipped heavy cream!

Local 360 is the still fairly new restaurant in the former Flying Fish space in Belltown. It has a rustic vibe and was packed with a good mixed crowd (young folks sipping cocktails at the bar, two guys taking sports next to us, a couple of families, and older folks like us).

Here are the gorgeous “Small Plate” Mediterranean mussels that Spencer and I shared (we were starving after a movie and small lunch, so quickly devoured them). A French Rosé was a good choice for wine pairing.

This is the intriguing Fried Albacore Tuna Collar that I enjoyed as my entrée. Plenty of meat and very nicely prepared. Something I’d love to eat again!

And Spencer’s more-then-ample “Large Plate” Pork Tenderloin with a hearty Mustard Sauce and plenty of green beans.

For further thoughts on 360 Local, read my colleague and friend at The Seattle Times, Providence Cicero’s, two-star review.

In honor of Cinco de Mayo, I wrote a blog post about the launch of a tasty new brand of tequila–Familia Camarena Tequila–in Washington State.

And now the 100-percent Blue Agave tequila is back–taking the taste of Mexico to the streets with a mobile taco truck blitz across Seattle!

Featuring a free Familia Camarena Tequila-infused gourmet menu created by Seattle-based Chef Yajaira Carreon, the Camarena Taco Truck will spend one month in Seattle, making stops at the city’s hottest venues, events, and street corners.

The Taco Truck has already enjoyed successful runs in Los Angeles, Miami, New York, Chicago, and Austin. Seattle is the latest stop on the Camarena Taco Truck’s national tour.

In each city, a local chef has been chosen to execute an authentic menu of Latin street fare, utilizing Familia Camarena Tequila. In Seattle, Chef Yajaira Carreon, resident chef at one of the Maple Leaf neighborhood’s hottest new Mexican eateries, was up to the task. Born in Durango, Mexico, Chef Yajaira Carreon credits her creativity and inspiration in the kitchen to her family’s enthusiasm for preparing, sharing and enjoying delicious food.

For the latest Camarena Taco Truck updates, visit Familia Camarena Tequila on Facebook or on Twitter.

I was recently interviewed by Big Bob Woehler, a friend and long-time wine writer for the Tri-Cities Herald and a magazine I’ve been writing for for the past 11 years, Wine Press Northwest.

Bob and I chatted during one of his weekly Bobcasts (audio podcasts) about a column I’d written for the magazine’s Spring issue on wine-tasting opportunities in and around my beloved Pike Place Market.

I’ve lived in the Market neighborhood for 21 years and seen its ups, downs, and all arounds. Glad to report it’s been very much on an upswing lately.

And nothing points to that as much as the almost dozen or so places to sip wine in the ‘hood.

Listen to my favorites here, and here’s hoping you’ll be able to journey to the Market soon for your very own bit of wine tasting.

A couple of weeks ago, I ran an article about finding the best salmon burger in Seattle. Ray’s Boathouse Cafe won by a mile.

When I sent the link to my brother and sister-in-law in central Florida, they were inspired. So that very evening, with their three teenagers off at camp and a quiet night on their hands, Nancy and Brad grilled up a batch of salmon burgers purchased from Fresh Market.

Sad to say, they weren’t very impressed with the burgers (we would have been better off just grilling a piece of salmon, Brad reports), they were impressed with the evening’s wine pairing, a bottle of  Cruz Allen 2008 Reserve Pinot Noir from Mendoza, Argentina.

In a follow-up email, Brad had this to say about Argentinian wines in general:

“Although known for Malbec, Argentina is producing other great varietals now. They are excellent quality for the price. Argentina is similar to Australia about 5-10 years ago, before Australia was ‘discovered,’ and prices went up. Here is a good piece on Argentinian wine making.”

Thanks for the insight, Nancy and Brad!

Late last month, The Hogue Cellars, Washington’s fourth largest winery, stunned industry insiders when it announced it had decided to move 100% of its production to screwcap closures.

On June 23, the company announced the results of groundbreaking research conducted between 2005 and 2010 that confirmed Saranex**-lined screwcaps as the ideal closure for preserving and aging The Hogue Cellars wines.

According to a press release, “Saranex liners comprise layered polyethylene which is slightly permeable to oxygen, meaning a desirable ratio of oxygen comes in contact with the wine to allow slow, steady development while maintaining freshness. These screwcap closures were proven to hold fruit flavors and aromas without significant reductive character compared to natural cork.”

Jordan Ferrier, Research Winemaker for Constellation Wines U.S., presented the winery’s extensive study results at the 62nd annual American Society of Enology and Viticulture (ASEV) Conference in Monterey, California.

The study is the first conducted at a large-scale winery that compares multiple closure types sealed on a commercial bottling line under controlled conditions with findings shared publically.

“Until now, acceptable wine-aging standards have been defined by the cork closure,” said Conan Dinn, The Hogue Cellars director of winemaking. “However, this study shows that wines aged under the right screwcap closure over five years were better preserved, aged well, and were deemed the highest quality.”

The study was conducted in two parts, the first focused on analyzing the impact of closure type on The Hogue Cellars 2004 Sauvignon (Fume) Blanc – an oxygen-sensitive white wine.

The second section was dedicated to understanding the effects of screwcap closures on the long-term age-ability of a 2004 Hogue Merlot and 2003 Genesis Merlot.

Ten closure types were evaluated for the Sauvignon (Fume) Blanc and nine closure types for each of the two Merlots, with white samples evaluated at four-month intervals for three years and red wines evaluated at 12-month intervals for five years.

In total, more than 3,200 samples were tasted over the five-year span. And overall, the panel preferred closures that allowed slower oxygen ingress and therefore, held proper levels of free sulfur dioxide (a common preservative) in the bottle.

A team of seven trained winemaking and production experts at The Hogue Cellars blind-tasted and assessed each of the wines, with specific insights as follows:

— Wines under aluminum and tin-lined screwcap closures showed reductive wine qualities or flinty characters, a smoky, gunpowder smell or taste.

— Wines sealed with synthetic corks oxidized more rapidly than other samples in the set.

— Wine sealed with an experimental alternative polymer liner exhibited dried fruit or oxidative characters.

— Wines sealed under a screwcap with a Saranex liner held bright fruit tastes and aromas, showed steady, consistent oxygen exchange and preservation of free sulfur dioxide.

— High quality natural cork showed signs of fruit preservation and steady oxygen ingress, but with great bottle to bottle variation and inconsistency.

In summary, wines aged under Saranex-lined screwcaps tasted better and offered better results than aluminum or tin-lined screwcaps or synthetic closures, and eliminated any risk of TCA or taint that can occur using traditional cork means.

This is the second screwcap study conducted by The Hogue Cellars. The findings of the winery’s first study released in 2004 compared natural cork, synthetic closures, and screwcaps, and found that wines bottled under screwcap were cleanest and best retained fruit flavors.

As a result of those findings, The Hogue Cellars moved 70 percent of its production under screwcap closures.

The latest findings released today expand on the initial study by measuring the effects of each closure’s age-ability over time based on the level and rate of oxygen ingress.

As a result of this second study, The Hogue Cellars will move 100 percent of its production–which includes its premium-tier Genesis and Reserve wines–to screwcap closures with Saranex liners.

By the 2009 vintage, all wines in The Hogue Cellars portfolio will be under this closure type.

“It all comes down to quality. We want consumers to know that when they purchase a bottle of The Hogue Cellars wine, whether it’s to enjoy that night or in five years, the wine in the bottle will be fresh because it’s been sealed with the best closure currently on the market,” said Dinn. “Our studies prove that high quality white and red wines can be sealed and preserved with screwcaps and we believe that our extensive research and proven results will help to positively shift the perception of screwcap closures with consumers.”

** SARANEX(TM) barrier films are coextruded multilayered films containing a layer of SARAN(TM) resin integrally sandwiched between outer layers of polyolefins. SARANEX films offer a balance of barrier properties, toughness, chemical resistance, softness, flexibility, attractive appearance, and good economics in a single film structure. SARANEX(TM) is part of Dow Specialty Packaging & Films.