On one of the last sunny summer Saturdays in Seattle, Spencer and I decided to walk along Alki Beach to soak up a few rays and get our daily dose of Vitamin D.

But before setting out, we had lunch at Cactus restaurant, which faces the beach and is like a little mini-vacation in and of itself.

Here’s my gorgeous Mexican Chop-Chop Salad taken with my iPhone4 in “normal” mode. . .

And looking even more seductive, sexy, and sublime with the Hipstamatic app.

The satisfying salad is described on the menu as, “Chile–lime marinated grilled natural chicken breast, mixed greens, queso blanco, verduras, olives, pepitas, pico de gallo, roasted corn, and chipotle–balsamic vinaigrette.”

For it’s simple beauty and hearty taste, Cactus’s Chop-Chop Salad deserves my Dish of the Day.

The Pink Door has created an authentic Italian dessert in honor of the bounty of the season, as well as the recent National-Can It-Forward Day at Pike Place Market.

Ball Canning Company’s Canning Across America event showcased some of Seattle’s favorite chefs demonstrating  popular summer canning recipes, including a mixed-berry jam, dill pickles, canned tomatoes, and more with viewers asking questions and sharing tips via live streaming video. An excerpt can be viewed here:  http://bit.ly/mRl3YT

The Pink  Door’s pastry chef (and Pike Place Market native) Kelsey Angell created a delicious Mixed Berry Crostata, inspired by freshly canned mixed berry jam, prepared by local canning expert and gluten-free baker Jeanne Sauvage.

“Crostata is a typical Italian dessert made with jam. The ‘pasta frolla’ or pie dough is spread with the jam and topped with a lattice crust. We are modifying it by adding Northwest blackberries, blueberries, and currants on top of the jam. So the final masterpiece is half Italian Crostata and half a traditional American Pie–just like me!” explains Jackie Roberts, founder of The Pink Door.

You can try your hand with the recipe below (courtesy of The Pink Door), or enjoy it at venerable Pike Place Market restaurant for $8.00.

Mixed Berry Crostata

One 9-inch Tart pan with a removable bottom

Pasta Frolla:

3 Cups All-Purpose flour, Unbleached

1 cup Super fine Sugar (Bakers sugar)

1/4 tsp. Kosher salt

1 Lemon, zest and chop or use a micro-plane

1/2 pound unsalted butter, diced

2 egg yolks

1 egg, whole

Filling:

1 Jar Ball Canning Company Mixed berry Jam

2 baskets mixed berries, such as…currants, blackberries, blueberries, raspberries, gooseberries

Mix dry ingredients, cut in the butter until walnut pieces size.

Add the eggs, and mix just until incorporated.

Divide 2/3rds and 1/3rd . Form into a round flat disc shape between two pieces of wax paper or plastic. Let rest for 1 hour.

Roll each circle, The larger goes into the tart shell, the smaller gets cut into strips to form lattice over the top of the berries.

Fill the unbaked shell w/ 1 jar of mixed berry jam and cover w/ berries mixture.

Lattice over top. Brush w/ egg wash. Sprinkle w/ turbanato sugar.

Bake at 375 degrees for 20 minutes or until the crust is golden and the fruit is bubbly.

Let rest to room temp. serve!

Joule, in the Wallingford neighborhood a few miles from downtown Seattle, has long been one of our favorite restaurants for its creative and seamless merging of Korean and French cuisine.

I’ve blogged (and raved) about it many times before, and glad to report it continues to do what it has always done so well.

Here’s a dish I enjoyed as my entrée on a recent visit–Hawaiian Prawns Stone Pot with Scallion Grits and Collard Greens. The meltingly tender grits, loaded with butter, were topped by gorgeous prawns with the heads still on.

Although messy (this was one dish where you had to play with your food!) they was very much of a reward.

Just for fun, here’s a shot I did with my iPhone4 using the Hipstamatic app, which makes photos look old-timey, as if taken with plastic cameras from the 1960s.

And here are the remains of the meal taken conventionally. . .

And with the Hipstamatic.

It’s getting close to lunch time as I write this, and I truly wish I had a pot o’grits and some of those incredible shellfish for my midday repast.

We had a memorable dinner on a recent Sunday evening at Luc, the casual bistro sibling to Chef in the Hat Thierry Rautureau’s long-running white-tablecloth restaurant, Rover’s. The two sit in the very same block in Madison Valley, just outside of downtown Seattle.

Here’s the gorgeous plate of Copper River Salmon Gravlax Salad, an appetizer that was so substantial I enjoyed it as my main course.

Next to it sits a very serviceable Bibb Lettuce Salad with Walnuts and a light, tasty vinaigrette.

Spencer’s Whole Trout Amandine was one of the best we’ve had about town–a thick, meaty fillet with tons of butter, almonds, lemon, and parsley. The roasted potatoes were butter-bathed and yummy as well.

A couple of glasses of Rosé (both sparkling and still) for me and a Pinot Noir for Spencer and we could easily understand why Luc has become such a popular destination for both neighborhood folk and visitors like us alike.

We finally had a chance to try Cioppino, the wonderful new bistro we’ve written about before that overlooks Green Lake, on a recent Saturday night (busy, busy!) and were wowed by the signature and eponymous dish–Cioppino!

Here’s the gorgeous stew that was loaded with gobs of seafood–tiny octopi, salmon fillet, mussels, Alaskan spot prawns, Mediterranean mussels, halibut, and who knows what else–all perfectly (not overly) cooked to just tender in a hearty tomato-saffron-scented broth.

General manager Erik Brisbin suggested we heat up the leftovers for Sunday brunch and add a few eggs. Sounded yummy, but we added a can of Muir Glen Fire-Roasted Tomatoes, some additional seafood, and whipped up an amazing Seafood Stew for Sunday dinner.

For all of these reasons, Cioppino’s Cioppino wins our Dish of the Day.

One of my favorites dishes–something that I get a fierce craving for from time to time–is the vegetarian chili at the Steelhead Diner in the Pike Place Market.

Here’s a gorgeous cup of Alex’s Vegetable Chili, the thick, spicy stew topped with a melt of oooey, gooey Pepperjack cheese; a BIG dollop of sour cream; cilantro; and pico de gallo; and accompanied by a rakish raft of crispy cracker.

For being so warm, comforting, and downright satisfying, Steelhead Diner’s vegetarian chili more than deserves my Dish of the Day.

Very sad to see two more businesses in the Belltown neighborhood of Seattle shut down. Here are workers taking debris out of Twist Restaurant and Lounge. . .

And Ventana Restaurant a few doors down already cleared out.

Both establishments are right across the street from La Taberna del Alabardero, which called it quits a few months ago.

Truth to tell, Spencer and I try to avoid this stretch of downtown after nightfall as it seems to have fallen into the hands of heavy party-goers and club aficionados.

A couple of weekends ago, during Seattle’s all-too-brief week or two of summer, we wanted to try a restaurant we hadn’t experienced in a long time, so drove over to a long-time favorite: the Montlake-neighborhood Italian restaurant, Cafe Lago.

Here’s the gorgeous, handmade Beet Pasta I enjoyed as my main. It was as light and lovely as the sunshine outside.

But the star of the show that evening was Cafe Lago’s Roasted Half Chicken–truly divine–with a very crispy and spicy skin (thanks to roasting in a charcoal Josper oven), tender meat and loads of flavor. Also a VERY generous portion. When we go back, I’ll urge Spencer to share with me (probably NOT gonna happen!) or simply order my own and take half of it home for later enjoyment.

Good news is, that Cafe Lago is currently offering a series of classes on various aspects of Italian food and culture.

Even better news is that each class (for up to 20 people) is free with dinner!

Upcoming Wednesday-evening lesson topics include, Why Seattle’s Best Gelato Comes from Ballard, Opera and Drink, and Italian Bombshells.

Class participants are asked to arrive at 6:30 p.m, pick a spot, and get to know their neighbors over complementary Prosecco and antipasti. Dinner orders are then taken and the class begins at 7 p.m. Dinner is served during the class and the nights’ lessons wrap up around 8:00.

Those interested in attending are encouraged to make reservations, although walk-ins are accommodated as space is available. To make a reservation, call 206-329-8005.

Here’s the schedule of upcoming classes:

· Wednesday, July 27, 7 p.m. – Why is Ballard a Hotbed for Gelato? w/ Marco D’Ambrosio, owner of D’Ambrosio Gelato in Ballard

If gelato is the royalty among ice creams, then D’Ambrosio Gelato in Ballard is the King. But what makes this creamy treat so special? It could be the cute little plastic shovels, but we’re sure there’s more to it than that. Fresh off the plane from his most recent trip to Italy, Marco will teach us how to make fantastic gelato, how it differs from ice cream, and some delectable gelato cocktails.

· Wednesday, August 3, 7 p.m. – TBD

· Wednesday, August 17, 7 p.m. – Romance, Scandal & Drinking at La Scala

When it comes to Italian opera, passion, revelry and mischief usually take center stage. And more often than not, a plentiful supply of tasty beverages moves the plot along—from the insatiable thirst of Sir John Falstaff, to the ode to drinking sung in La Traviata, to the mere illusion of inebriation in The Barber of Seville.

· Wednesday, August 31, 7 p.m. – Italian Mamas and their Power w/ Cecilia Strettoi, Associate Professor of Italian at the University of Washington

According to an Italian proverb, behind every great man is an even greater woman. A rare combination of strength, beauty, and nurture, Italian women range from the matriarch to the bomb shell; they are the multi-faceted jewels of Italian culture. Cecilia will entertain and educate diners on the nuances of true Italian women.

Interior shot of Trattoria Cioppino

A couple of weekends ago, when Seattle’s summertime weather was still an iffy proposition and sunny days were still very much in the minority, we seized the day (so to speak) to trek the approximately three-mile circuit around Green Lake.

Just before starting, we walked by a small retail complex across the street from the lake that houses a BluWater Bistro, pizza joint, health club, and a new entry–Trattoria Cioppino. As we passed by, we recognized a familiar face–Erik Brisbane–long-time general manager at Barolo Ristorante in downtown Seattle and most recently employed by Cafe Campagne.

We struck up a conversation with our friend, picked up a menu, and snapped a couple of shots of the inviting interior of what used to be a World Wrapps!

Below are further details from a press release that Erik sent out yesterday announcing a new menu and other tweaks to this newcomer upon the Seattle restaurant scene.

Welcome to Erik and Chef Riccardo Simeone. Long may you reign in Green Lake!

<<Seattle’s newest Italian dining destination, opened their doors for business at the beginning of June. Chef and co-owner Riccardo Simeone (sim-ee-oh-knee) spent the month of June perfecting his timing and recipes and released a new menu the second week of July.

“I was finally able to source some good organic flour and perfect my recipes,” Simeone says. “The soft opening allowed me to experiment with my pastas and try out new techniques.”

Located at the north end of Green Lake in a former World Wrapps storefront, Simeone and co-owner Silvia McDowell have transformed a drab space into a casual dining spot with elegant and affordable food.

By its very definition, a trattoria is an informal dining establishment akin to a bistro or café. The fantastic, quick to prepare food is perfect for a full lunch or dinner, an afternoon snack with a glass of wine, or a perfectly crafted dessert with an espresso.

Hailing from Gaeta, Italy (located midway between Rome and Naples in the province of Lazio) Chef Simeone spent his youth working in kitchens throughout Italy. Upon arriving in the States in 1993, he perfected his kitchen skills in Las Vegas and Seattle, including stints with Cucina Cucina and Barolo. Most recently Chef Simeone ventured to the Washington D.C. environs to open the Buddha Bar there. After surviving an East Coast winter, he concluded that appeal of Seattle was too great and that he must head home to open his own place.

His business partner (and pantry cook) Silvia McDowell found the North Green Lake location and with a bit of imagination, paint, and marble they transformed the fast food restaurant into a casual 40-seat dining destination.

“Green Lake is wonderful,” says McDowell. “It’s close to where I live in Greenwood and the neighborhood itself is so dynamic and friendly. We’ve heard from our neighbors that there was a real need for a new place, so our timing is perfect.”

Though Chef Simeone’s birthplace is near the center of Rome, his culinary influences explore all of Italy, embracing Tuscany, Sicily, Sardinia, as well as his homeland of Lazio.

Homemade and inventive pastas are a passion for the chef. He constantly strives to find new combinations of flavors that marry well on the dish. He makes Cavatelli, multiple flavors of gnocchi, as well as raviolis on a marble-topped workspace in his kitchen. He is working with a local craftsman in designing a new table where he can make pastas in the dining room during the daytime. In the near future, he will sell pre-packaged pastas that he has created for people to take home and cook themselves. Along with his signature marinara sauce, one will have the option of enjoying dinner at Trattoria Cioppino or taking Trattoria Cioppino home with them.

The vast menu includes both the familiar and inventive. Trattoria Cioppino features the same menu (with few changes) both for lunch and dinner.

For appetizers, one can enjoy Crispy Calamari with Prawns, Zucchini, and Granny Smith Apples; Lemon-Butter Prawns; as well as a delightful Prosciutto and Marinated Fig Crostini or a Portobello Mushroom and Crab Patty.

Lunchtime selections include a Watermelon Salad with Aged Ricotta and a Raspberry Dressing as well as a Portobello Mushroom Sandwich with Spicy Strawberry Jam and Goat Cheese.

Pasta highlights include a section devoted exclusively to pastas made in house including a variety of raviolis, Spinach Gnocchi with Prawns and Bottarga, and a Duck Ragu Cavatelli.

Living up to the restaurant’s namesake, a Rich and Robust Cioppino is offered to fulfill any seafood lover’s desires. With Manila Clams, Penn Cove Mussels, calamari, and so much more in the chef’s tomato broth, the seafood “stew” is a crowd-pleaser. Chef Simeone includes Free-Range Chicken, Natural Angus Beef Tenderloin (with a Garlic-Rosemary Truffle Butter,) as well as Veal Porcini, and Chicken Marsala.

Not to be outdone, the desserts made in house include the familiar (a quite light Tiramisu and a Seasonal Crème Brulée) as well as the “BDCIS,” a secret recipe cheesecake that Chef Simeone guards closely.

FAQs:

Address:

7900 East Green Lake Drive North Suite 107

Seattle, WA 98103

Phone: 206-526-7900

Website: www.CioppinoSeattle.com

Facebook: www.Facebook.com/CioppinoSeattle

Hours of Operation:

Lunch: Tuesday through Sunday from 11 am to 4 pm

Dinner: Tuesday through Sunday from 4 pm to 10 pm

Beer, wine, and non-alcoholic beverages are available.

Wheelchair accessible.

Kid friendly.

Reservations not required for parties up to four. Parties of six or more are highly recommended to book in advance, as space is limited.

Every now and again I get a craving for a particular food. Sometimes it’s Oysters on the Half Shell (which I attribute to low iron and magnesium counts). Other times it’s a good Salmon Caesar Salad. Sometimes (hate to admit it), it’s Southern Fried Chicken.

A few weeks ago, craving the city’s best Salmon Burger, I started my quest.

We began our search at the venerable Virginia Inn in the Pike Place Market, which has always been known for their crab cakes. The Inn’s burger,  pictured above, is made of ground salmon, basil-pesto aïoli, and a blanket of Swiss cheese atop. A bit gummy, okay flavor, but nothing to write home about.

We found the next contender at Chinook’s in Fishermen’s Terminal, a restaurant that has been featured previously in our Dish of the Day. This was an actual sockeye salmon fillet, simply grilled, on a plain bun with the fixings shown above. Pretty lackluster and ho-hum, sadly.

Finally, I found my favorite Salmon Burger at Ray’s Boathouse, a place we’ve written about in this blog and in “Pacific Northwest Wining and Dining.”

We enjoyed our salmon upstairs in the casual Ray’s Cafe upstairs. This was a well-seasoned, flavorful, perfectly grilled specimen on a good bun.

The description from the menu reads, “Fresh salmon ground and seasoned at Ray’s, spinach leaves, and tarragon-shallot mayonnaise.” The lovely side salad that I asked for instead of fries enhanced the flavor of the sandwich.

With picture-postcard views of Shilshole Bay outside our window-side seats and a couple of glasses of freshly brewed iced tea, we savored the joys of living in the Pacific Northwest as I enjoyed Seattle’s best Salmon Burger.