Since I don’t eat pork myself, and don’t cook it at home, my meat-lovin’ better half often orders it when we dine out.

And even though I won’t order it, I will taste it, and these two recent dishes are real finds. . .worthy of winning a joint Dish-of-the-Day award.

Here is Seared Pork Tenderloin with Smoked Yam, Clams, and Pickled Pepper from Tilikum Place Café. It’s very European in style, reminiscent of Portuguese Pork and Clams.

The spices (a dash of chipotle?) were amazing with the sweet, yet smoky, sweet potatoes.

And here is a Large Plate from Olivar’s menu–Duo de Cerdo–Grilled Pork Loin, Braised Pork-Shoulder Lasagne, and Spring Vegetables.

Although both parts of this duet were tasty, Spencer is STILL raving about the lasagne, in particular.

Cheers to Olivar and Tilikum Place Café for creating such original Dishes of the Day!

With just about every chef and restaurateur in Seattle opening second “small-bite/casual” restaurants and/or offering up killer deals for cheap eats during daily happy hours, sometimes I wonder if fine-dining is dead in our fair city.

So a couple of weeks ago, I made a Saturday-night-at-eight-p.m. reservation at The Georgian, the stunning main dining room in the venerable Fairmont Olympic Hotel to find out.

As we settled in with a glass of bubbly (me) and a gin martini (Spencer) and perused the menu, we were (frankly) amazed at the reasonable price points for such a glamorous setting, with soaring ceilings, a live-music duo of pan flute and upright bass, extensive wine list, etc.

We could have ordered à la carte or opted for the three-course prix-fixe dinner ($69 per person with wine pairings; $49 without), but decided to go all out.

We chose the five-course dinner (including a dessert soufflé!), plus wine pairings, for $99 per person ($69 sans vino).

Here’s the gorgeous bread-and-butter set-up–with four flavors of butter and spiky strips of crunchy lavash cracker–that set the tone for a tone-y meal to come.

After a bit of a wait, the lovely first course came out–Tempura Morel Mushrooms with Truffle Camembert and Morel Shooters (light and lovely mushroom juice in test-tube-like shooters!).

Toothsome and gooey-good, the tempura morels paired perfectly with Domaine Schönheitz 2008 Pinot Gris from Alsace.

Gotta love that sterling-silver skewer and swipe of mushroom dust that makes this plate presentation so pretty.

The second course was another visual knock-out and tasted just as good. Deadliest Catch included razor-thin shavings of the sweetest Alaskan King Crab along with Dungeness Crab Fritters, artistically topped with Arugula Salad. It also went well with the Alsatian Pinot Gris.

Inspired!

I adore beets in just about any form, so was super-pleased with the third course, Roasted Baby-Beet Salad with Candied Pecans (like the best fruit-and-nut bar I’ve ever tasted, probably due to lots of added butter), Goat Cheese, and Walnut Vinaigrette.

The goat cheese is the white blob on the right-hand side and was done molecular gastronomy-style–it was light and fluffy in texture and simply the essence of chèvre.

Unlike me, hubby hates beets, so our server graciously substituted the Olympic Caesar Salad from the three-course prix-fixe dinner and didn’t even charge anything extra.

Both salads were paired with Poet’s Leap Winery 2008 Riesling, one of our all-time fave off-dry Rieslings, and another thoughtful pairing from The Georgian’s long-time (seven years) sommelier–Joseph Linder.

After so much good food, we could hardly believe that entrées were yet to come!

Here’s my gorgeous Smoked Alaskan Wild King Salmon. It was served with Shaved Granny-Smith Apples, Locally Foraged Morel Mushrooms, Yukon-Gold Potato Balls (fun to eat!), and a rather sweetish-sauve containing Olympic Rooftop Honey.

Rex Hill 2008 Pinot Noir from the Willamette Valley was a truly wonderful wine for this perfect pairing.

We both gasped in wonder when we saw the artistic shapes, dots, and lattice-work on Spencer’s gorgeously plated Roasted Rack of Lamb with Tomato Crust, Kalamata Olives, Sweet-Pea Quinoa, and Grilled Spring Onion.

The lamb was flavorful without being too gamey; the pea quinoa is something I’d like to make at home; and the lattice work grating is something I’ll gladly leave to Georgian Executive Chef Gavin Stephenson to prepare.

Spencer was more than happy with his entrée’s wine pairing: Château de Clairvoy 2005 Côtes de Bourg from Bordeaux.

Sad to say, but because they are labor-intensive and temperamental to cook, few restaurants bother with making soufflés any more. Lucky for us, The Georgian still turns out a stellar daily-changing version.

Ours was called the “Black and White,” served with Crème Anglaise and a chocolate-covered strawberry, but they also offered up Chocolate Mint. Hard to go wrong with either one!

Although there were occasional service gaffes (a long delay between aperitifs/cocktails and the first course, being seated at a table facing away from the musical duo, the hostess setting up our table after we had been seated), we left thinking that, at least when it comes to its food-and-wine offerings, The Georgian still offers up very fine dining in Seattle.

One of our favorite places to pop in for a late-afternoon, after-work glass of wine and appetizers is our neighbor just across the courtyard, ART Restaurant & Lounge in the Four Seasons Hotel.

We’ve long been fans of Chef Kerry Sear’s amazing sliders–available in salmon, veggie, and beef iterations. We’ve also loved his shrimp appetizer, which featured perfectly cooked chunks of shrimp with a shooter glass full of spicy tomato juice. Eat a bite of shrimp, sip the juice, and you had a cool-tasting treat.

After a recent menu change, we were heartsick to find out the former shrimp app had disappeared, replaced with a new version–Poached Blue Shrimp with Lemon-Cilantro Aïoli and Chili Olive Oil.

But not to worry. It’s a gorgeous dish, served in a clear cup over dry ice, so that it leaves a trail of “smoke” as it passes through the dining room.

Which more than qualifies ART’s Poached Blue Shrimp as our Dish of the Day.

Nothing beats a cup of Red (Manhattan-Style) Clam Chowder. And one of the richest and most satisfying versions I’ve yet found about town is served up at Elliott’s Oyster House, perfectly perched along the Seattle Waterfront.

The picture-perfect Spinach Salad with Alder-Smoked Salmon that includes crumbled house-smoked salmon,toasted slivered almonds, Jack cheese, chopped egg, button mushrooms, and tomato in a caper vinaigrette.

Whenever I eat this combo, I feel satiated, yet somehow virtuous (spinach, veggies, salmon, and lots of lycophene–good for the heart!–from the soup’s hearty tomato-based broth).

Which more than qualifies Elliott’s Soup and Salad as our Dish of the Day.

One of our favorite places to eat–whether for Happy Hour goodies such as Salmon Sliders and Shrimp Cocktail or delectable dinner options such as Spice-Rubbed Salmon with Lobster-Poached Mashed Potatoes–is our next-door neighbor just across the courtyard–ART Restaurant & Lounge in the Four Seasons Hotel Seattle.

Jelle Vandenbrouck, new restaurant chef at ART Restaurant & Lounge

On a recent visit to the main dining room, we were thrilled to meet the new restaurant chef, Jelle Vandenbroucke, who will work alongside Kerry Sear, executive chef and director of food & beverage, will continue to oversee Four Seasons Hotel Seattle’s ART Restaurant & Lounge, special events, weddings and in-room dining.

From Michelin one-star restaurants Hertog Jan in Bruges, Belgium, and Mulberry Restaurant in Charlton House, Shepton Mallet, UK, to most recently, the Four Seasons Resort Provence at Terre Blanche and Four Seasons Hotel Westlake Village,Vandenbroucke brings years of experience at Michelin-star rated restaurants and a fresh creative flair to ART where he will continue to cultivate the restaurant’s urban Northwest cuisine.

Early last month, Vandenbroucke introduced a new menu with dishes such as Sunchoke Bisque with a Goat-Cheese Spring Roll and Chive Purée or a Pike XXXXX Stout, Pork Cheeks with Coffee Powder and Three-Way Belgian Endive to start. Entrée dishes include Alaskan Weathervane Scallops with Fava-Bean Cassoulet, Sweet-Pea Foam, and Carrot Purée or Pan-Seared Halibut with Fiddlehead Ferns, Spring Morel Mushrooms, and Asparagus.

Jelle attributes his success to professional mentors and chefs along the way. Having cooked in kitchens in Europe, the United States, and the United Arab Emirates (UAE), Jelle prepared his first meal at the age of 12, before entering culinary school and becoming a classically French-trained chef.

“I’m really looking forward to working alongside Kerry and getting to know all the local foragers and producers to put my own stamp on the menu,” said Vandenbroucke. When asked which dish most represents him, Vandenbroucke said, “Fish Cooked en Papillote [in parchment paper]. It is plain-looking from the outside, but when you take the time to open it, it is full of positive surprises.

Cheers to lots of “positive surprises,” and “welcome” to Chef Jelle Vandenbroucke.

Photo courtesy of ART Restaurant & Lounge

My latest Northwest Edge column for the for the spring issue of Wine Press Northwest features URBAN enoteca, a totally cool new “wine center” just south of downtown Seattle.

A gorgeous appetizer offered up at Il Bistro in the Pike Place Market was one of the most satisfying treatments of fresh asparagus I’ve ever eaten.

I’m guessing the handful of stalks were first lightly steamed or blanched, then sautéed quickly in good olive oil with capers and a hint of garlic. Grated Parmigiano-Reggiano and a coddled egg made for the perfect toothsome touches.

Signs of spring continued with a dish of perfectly floured and seasoned, then sautéed, halibut. The fish is normally served atop mashed potatoes, but I asked for, and was graciously served, a side of spaghetti in marinara sauce instead. Buonissimo!

With asparagus and halibut back on the menu, can Copper River salmon be far behind?!?!

My latest blog post for Amazon.com’s Al Dente blog features Seattle chef and caterer Lisa Dupar’s new book, “Fried Chicken & Champagne: A Romp Through the Kitchen at Pomegranate Bistro.”

This terrific tome has been nominated for two International Association of Culinary Professionals (IACP) awards: First Book and American.

It includes Lisa’s recipe for Fried Chicken, which she’s been making since her high-school years.

A recent press release touted an interesting sounding concept: Find it on First, a new urban scavenger hunt created in partnership by BOKA Kitchen + Bar, Fonté Café & Wine Bar, Japonessa, TASTE Restaurant and The Pike Brewing Company.

The five restaurants united to showcase a revitalized First Avenue in a fun and tasty challenge for Seattleites.

“Find it on First” began on Tuesday, March 1, 2011, and will continue on the first Tuesday of every month.  Participants who complete the challenge will earn free menu items and exclusive discounts available throughout the rest of the month.

Upcoming hunts will take place on April 5, May 3, June 7, and July 5, 2011. Here’s how it works:

Pick up a “Find it on First” Stamp Card at all participating restaurants or download from any participating restaurant’s website. Here’s how to begin…

1.       On first Tuesday, visit any of the Find it on First restaurants.

2.       Answer fun trivia questions or find hidden treasures to earn a stamp. (No purchase is required to participate.)

3.       Collect stamps from all five restaurants to receive exclusive discounts and FREE menu items.

• April 2011: Enjoy $3 off cocktails and $1 off beer
• May 2011: Complimentary dessert with purchase of entrée after 6 p.m.
• June 2011: Enjoy $1 Bloody Mary cocktails before 1 p.m.
• July 2011: Complimentary appetizer with purchase of entrée after 6 p.m.

In addition, those who participate in “Find it on First” are invited to take part in a monthly drawing for a grand prize that will be announced at the end of each month. Prizes will range from dining certificates to hotel stays and other prizes from participating businesses. For March, the grand prize was a “Spa Lunch for Two” at Spaahh at Hotel 1000.

We’ve all heard of and enjoyed Alaskan king crab legs and claws. But how many of us have heard of Alaskan King crab TAILS?

I certainly hadn’t until I received a press release from the good folks at Elliott’s Oyster House & Restaurant in Seattle that informed me that although King crab tails are a rarity in restaurants, they are featured on Elliott’s Oyster House’s lunch and dinner menus this month.

Elliott’s executive chef Robert Spaulding describes the texture of crab tails as “somewhat like shrimp and the sweet taste of crab.”Although with the striated strips of flesh and mild taste, crab tails reminded me more of a cross between skate and monkfish.

A quick Google search turned up the following description of where crab tails actually come from: “King crabs have ‘tails,’ or abdomens, that are distinctive, being fan-shaped and tucked underneath the rear of the shell. Female king crab’s abdomen or ‘tail’ is very wide, covering a portion of each basal leg segment. Embryos are brooded under this tail on adults. Male king crabs have triangular shaped ‘tails’ which are only one third the size of females.”

In chef Robert’s preparation, which is served as an appetizer, three meaty crab-tail medallions are marinated with chili sauce, garlic, and shallots. They are then expertly grilled, with the perfect amount of char around the edges. Served with Jicama-Chayote Slaw and Chili-Lime Beurre-Blanc sauce, the Spicy Grilled King Crab Medallions, the generous serving (which was plenty for my entrée) is a steal at just $13.

And the good news is that “the tails are available as long as the frozen stock lasts, often into late summer or early fall,” according to chef Robert. “Fresh are generally not available as they are taken off at the processing plants and frozen.”

Cheers to today’s lesson in Northwest seafood!

Photo courtesy of Elliott’s Oyster House