Winegrower Hugh Shiels of DuBrul Vineyard/Côte Bonneville winery

Red Willow, DuBrul, Upland, Boushey are the names of some of the best vineyards in the entire state of Washington, rarely visited by anyone other then winery owners and vineyard managers.

But beginning on July 7, and running every Saturday thereafter throughout the month of July, Wine Yakima Valley pulls back the veil to reveal the inner workings of these magnificent grape-growing areas.

The Vineyard Tour Series gives consumers insider access to some of the best grape growers in the state through wine tastings, light hors d’oeuvres, a grower education tour, and breathtaking views of the Yakima Valley.

Tickets are available online, and, for just $75 per person, this is a once-in-a-lifetime chance to meet the growers and learn about the vineyards up close and personal.

Photo courtesy of Wine Yakima Valley

We’re thrilled to welcome two new neighbors to the West Edge neighborhood: Cupcake Royale and the Seattle Great Wheel!

We’ve enjoyed watching the Wheel take its place on the Seattle Waterfront at Pier 57 and blogged about it on June 5 along with lots of photos. Even if you’re not a downtown dweller or visitor, you can watch the Wheel from the Puget Sound Cam. It is truly a magnificent sight!

The Wheel starts spinning and is open for rides today. Purchase your tickets here.

And ART Restaurant & Lounge, in the Four Seasons Seattle Hotel, has created a special dessert to welcome the Great Wheel.

The carnival-inspired “Ferris Wheel Cool Spin” has cinnamon-sugared elephant ears; a trio of housemade strawberry shortcake, raspberry scone, and deep-fried peanut butter ice cream; and is topped with truffle pops in cotton candy on a cool ice carving of the center ferris wheel. Man, it sure looks good!

Meanwhile, lots of news to report on tomorrow’s opening of Cupcake Royale’s sixth cafe, in the former Chocolate Box space at 108 Pine, just a block from the Pike Place Market.

Cupcake Royale’s new location is not only a cupcake bakery, but an ice creamery that will simultaneously launch Cupcake Royale Brand Ice Cream in all six cafes.

According to the company’s press release, “Cupcake Royale Brand Ice Cream, features a signature line of the original Cupcakes ‘n’ Cream ice cream as well as other amazing ice-cream flavor combinations that will have unique and delicious inclusions, all baked in-house.”

Our pal Jody Hall, whom we’ve profiled in The Seattle Times Pacific Northwest magazine, is owner/founder of Cupcake Royale (the first cupcake bakery in Seattle, if you can imagine that!).

Jody says, “We’ve always wanted to offer ice cream for our customers. It’s just such a natural pairing with cake—add delicious artisan espresso to the mix and it’s an amazing trifecta.”

I can’t wait to try flavors such as Burnt Caramel with Sea Salt, Blueberry Lavender, and Bananza (roasted banana, homemade gooey brownie, caramel).

But I’ll take a pass on Whiskey Maple Bacon Crack (bacon brittle) made with locally produced Woodinville Whiskey and Zoe’s Meats bacon, thanks.

Other flavors in the Cupcakes ‘n’ Cream line are based on the company’s most beloved cupcake flavors–Red Velvet, Dance Party, Salted Caramel, Peppermint Party, and Triple Threat.

In total, Cupcake Royale will carry 14 flavors of ice cream, two flavors of homemade ice-cream sandwiches, and Cakeshakes and Babyshakes (which are blended with either a cupcake or a babycake-size cupcake).

Even better news? Ice Cream flavors will rotate based on seasonality. And, as with its cupcakes, Cupcake Royale will source local ingredients for their new ice-cream line.

During construction of the latest cafe, Cupcake Royale has been operating an ice-cream cart in front of the new location. Chocolate Box, which formerly occupied the space, has consolidated it operations into a smaller space next door at 106 Pine.

Photos courtesy of ART Restaurant & Lounge and Cupcake Royale

Wining and dining along the Olympic Peninsula is a rewarding adventure

Do you remember the stage play or movie, “A Trip to Bountiful,” which was based on the 1953 televised play by Albert Horton Foote, Jr.? It was about an elderly woman who yearns to return to her roots in the small town of Bountiful, Texas.

A recent press release reminded me of the movie version I saw years ago starring Geraldine Page, and pitched “a new kind of ‘trip to bountiful'”–the Olympic Culinary Adventure.

Winding through four Olympic Peninsula counties, the Olympic Culinary Adventure route leads foodies on “a trip to bountiful” in the true sense of the word–to a region alive with farms, produce stands, fisheries, creameries, bakeries, wineries, cideries, and authentic farm-to-table experiences.

I’ve written about my experiences wining and dining on the Olympic Peninsula for The Seattle Times Pacific Northwest magazine, for the Northwest Notes blog, and profiled Camaraderie Cellars in Pacific Northwest Wining & Dining.

So I heartily recommend a visit to this unique region of Washington state. And with the weather warming (we hope–enough of “June-uary already!”) as we head into summer, now is a great time to take your taste buds on tour!

With a rich Native-American heritage, pioneering farm families, and a new group of young farmers putting down roots, the Olympic Peninsula is a fascinating area to explore.

The cuisine reflects the diverse microclimates, coastal proximity, and history of the region. Farm-to-table experiences are everywhere offering sustainable locally-grown and foraged fruits, vegetables, herbs and berries; the freshest local seafood; artisan cheeses and breads; and handcrafted wines, beers, and hard ciders.

Each of 30 destinations along the self-guided Olympic Culinary Adventure tour route — from the Hama Hama Seafood Store in Lilliwaup to Finnriver Farm & Cidery in Chimacum; Mt. Townsend Creamery in Port Townsend to the Alder Wood Bistro in Sequim; Harbinger Winery & Brew House in Port Angeles to the Olympic Peninsula Dining Room at historic Lake Crescent Lodge; and the Creekside Restaurant at Kalaloch Lodge to the Grays Harbor Farmers Market — offers a true “sense of place.”

Travelers can talk to producers and find out how they make their cheeses, wines, and other food products or ask a chef who creates delicious dishes from locally sourced ingredients about what’s in season. Stopping at a local festival while en route, such as Sequim’s upcoming Lavender Weekend, July 20-22, is an opportunity to learn about the history and heritage of the area.

The Olympic Peninsula is bordered on the west by the Pacific Ocean, on the east by the Hood Canal, on the north by the Strait of Juan de Fuca, and is anchored by the Olympic Mountains. There is no other place in America that matches the diversity in terrain and weather in such a compact physical area. You’ll find lakes, waterfalls, rivers, valleys, mountains, beaches, and rainforest.

Exploring the Olympic Culinary Adventure route in several trips ensures the opportunity to enjoy a variety of foods in season, to try different kinds of outdoor excursions, to experience seasonal events and activities, and to absorb the natural scenic beauty in different light.

Download your Olympic Culinary Adventure route map and get started on your own trip to bountiful!

Photo courtesy of the Olympic Culinary Loop Association

Travelers arranging their summer vacations have a new set of digital tools to make planning an Oregon getaway easier, according to a recent press release from the Oregon Tourism Commission (dba Travel Oregon).

Visitors can now access Travel Oregon’s new social-enabled website, online help, and trip planner, and/or enter to win an Oregon adventure.

“Knowing that online travel planning can be overwhelming, we combined the latest technology with an old-school human touch to meet our consumers’ evolving needs,” said Mo Sherifdeen, Travel Oregon Director of Integrated Marketing and Publishing. “By combining our digital offerings –tourism listings from partners, inspirational stories and videos, suggested itineraries–and adding ratings and blog posts from locals, we made it so travelers can count on personalized, inspirational and informative content to help them during every stage of the trip planning process.”

With a goal to be the trusted and authentic resource for exploring Oregon, Travel Oregon developed a digital platform that offers trip inspiration as well as on-the-go information for those already traveling in the state. Features include:

•Curated, collaborative, and integrated content: Research shows that website users are looking for inspirational material like videos, story-based narratives and itineraries, as well as trip-planning tools like hotel and restaurant listings.

The new TravelOregon.com groups this information, developed in partnership with community experts throughout the state, into user-friendly views based on travelers’ interests, whether that’s an activity like golf or  bird watching, or a town such as Bend.

•Tailored advice: In response to consumer demand for genuine personal advice, Travel Oregon incorporated Trip Advisor reviews, added the ability for visitors to rate Oregon places, and developed the “Ask Oregon” ambassador program. Volunteer ambassadors are passionate Oregonians who have deep knowledge about relevant destinations and/or niche activities like cycling, family travel, and wine. To receive personalized, unbiased recommendations, visitors can easily contact the Ask Oregon ambassadors by tagging questions with #AskOR on Twitter, inquiring on the Travel Oregon Facebook page (Facebook.com/TravelOregon), or posting a question on TravelOregon.com.

•Social media: Travel Oregon continues to integrate its content with popular social media platforms such as Facebook, Twitter, and YouTube. Visitors can inspire friends, plan trips together, and engage with others for travel recommendations. Until June 17, thrill-seeking travelers can log on to Facebook.com/TravelOregon to create their own “Oregon Bucket List,” enter to win an Adventurecation in Oregon, and see which of their friends’ adventurous affinities best matches theirs.

•Responsive design: The new TravelOregon.com displays on any device, so it’s easy to read and navigate on the road or at home. Whether it’s displayed on a computer, smartphone, or tablet screen, the layout evolves to give readers an easy and efficient way to find the content they care about. Location-based information allows visitors to find nearby attractions while on their trip.

•Robust search: Smart search functionality returns options that build on users’ interests, helping travelers round out itineraries with ideas they may not have considered in addition to their specific query results. A search on an experience– for example, cycling, fly fishing, or wine tasting–results in a combination of stories, blog posts, events, suggested itineraries, outfitters, retail establishments, deals, and answers to questions asked by others, all in one place. Additionally, the search bar auto-suggests other terms as the user types, making it easier to explore the vast wealth of material on the site.

“We’re using technology and the digital medium to bring the Oregon story to life,” noted Sherifdeen.

Photograph Courtesy of Spencer Johnson

I’ve written a lot about  Victoria, British Columbia, The Fairmont Empress Hotel, and our favorite restaurants there, both for this Northwest Notes blog and in my NW Edge column for Wine Press Northwest, because it’s simply one of the most fun-to-visit cities in the entire Pacific Northwest.

Now it’s time to give a “hip, hip, hooray” to Victoria as the grand old Dame celebrates her 150th anniversary!

As you might expect, there are lots of events and activities planned to help Victoria–a city that’s such a delightful blend of Old-World charm and New-World experiences–celebrate such a happy and important milestone.

Here are some tips touted in a recent press release sent out by our friends at Tourism British Columbia. There’s also a complete list of 150-anniversary events on the Tourism Victoria website.

Eat and Drink: This is a city of food fests, and yearly gatherings, including Taste: Victoria’s Festival of Food and Wine, prove delectable showcases for local nibbles and vintage pours. On the flip side, street eats are no less appealing, thanks to tasty fish tacones and crispy tempura pickles at Red Fish Blue Fish and spicy prawns and Baja-style fish tacos at Puerto Vallarta Amigos.

Taking Tea: For classic pours, Victoria is the place to take tea. While teahouses are sprinkled throughout the city’s neighbourhoods, an iconic cuppa is a certainty paired with signature scones and sweet treats in The Fairmont Empress’s own tea lobby. For something a tad bit stronger, savour a classic tea cocktail on the Empress veranda, cool your heels over a cold one at Canada’s oldest brewpub, Spinnakers Gastro Brewpub, or take it a little bit further afield for premier gin sips at Victoria Spirits and robust apple pours at Sea Cider Farm & Ciderhouse.

Sleeping Well: Sweet slumber is your reward after a day’s celebration. Start with cosy quarters at Fairholme Manor and count sheep in one of six elegantly appointed rooms. For an even bigger suite selection, the Inn at Laurel Point promises waterfront views and luxurious Silk Road amenities, while the grand, yet-to-be-unveiled Oak Bay Beach Hotel, near Oak Bay Village, has locals and visitors alike counting the sleeps until its summer debut. Back at the harbour, The Fairmont Empress beckons with an overnight that is at once thoroughly modern and distinctly reminiscent of the city’s historic beginnings. Like Victoria itself.

Getting Around: Hop along the harbour and let an H20 Taxi take you there; call ahead and these alternative-transport captains will pick you up. For land-locked travel, choose instead to wander through Canada’s oldest Chinatown, peeking in at quaint Fan Tan Alley shops or stopping for a sip of Dragon Tears green or the limited-edition Victoria 150 Tribute Tea at Silk Road’s Tasting Bar.

Perky Performances: This summer season is sure to be a blast — from a performance point of view. Actors, acrobats and all-around entertainers will bring their best during the Victoria International Buskers Festival, while the annual Victoria Symphony Splash, with its orchestra suspended on a floating barge in the Inner Harbour, will have you swaying to the sweet sounds of Sondheim. If birthday bashes are more your style, there are plenty of 150th-themed festivities on the roster throughout the year: 57, to be exact.

Walk the Walk: Beyond the celebration, you can take to the streets in this infinitely walkable city, and duck into Victoria’s nooks and crannies with Discover the Past’s guided historical tours. Wanna go it alone? Explore neighbourhoods under your own steam and wander through favourites that include the newly revitalized Cook Street Village, a tantalizing must-visit for foodies, and Lower Johnson Street (LoJo, to the locals), a stretch of cute cubbies and savvy shops boasting local, independent designers.

It’s once again time to celebrate the season–and Father’s Day weekend–at Biringer Farm’s Strawberry Festival on the Red Rooster Route.

According to a recent press release, “The juiciest and most deliciously sweet local strawberries are in season this month and will be celebrated on June 16 and 17 from 10 a.m. to 4 p.m. at Biringer Farm’s fourth annual Strawberry Festival.

“This fourth annual Strawberry Festival is hosted by Biringer Farm, which will welcome savvy shoppers interested in buying local and picking berries fresh from the fields.

“Come bring fathers and grandfathers out for family fun this Father’s Day at the Red Rooster Route Strawberry Festival!”

Biringer Farm anticipates strawberries will be ready from mid to late June, and will have u-pick and we-pick strawberries and their legendary strawberry shortcake for sale.

This year’s theme is “Fun in Farmland.”

Kids’ activities include a giant strawberry ride, kites, animals, face paint, giant strawberry  and castle-maze inflatables, pennies in the hay, kites, kiddy slides, pig-butt bowling, fun interactive strawberry story time, riding the jolly trolley and plucking strawberries right from the vines.

Picnic on the covered wagon next to the old historic barn and stop by the Farm Market for pre-picked strawberries and strawberry shortcake, local honey, gourmet packaged shortcakes, cold drinks, and sliced-and-sugared strawberries ready to eat and freeze.

Mike Biringer, farmer and co-owner of Biringer Farms says, “The strawberry festival is a great opportunity to see a real working farm up close and support local agriculture.”

Wife and co-owner, Dianna Biringer, adds, “Sign up to enter the second annual Tasty Jam Party! When you bring your own homemade jam made entirely or in part with Biringer Farm strawberries or raspberries, you will get one FREE six-box flat of our strawberries or raspberries.”

The tasting will be held on July 21st from 11 a.m. until 2 p.m., with the winner announced on the Biringer Farm website.

Biringer Farm is part of  The Red Rooster Route, a non-profit association of small, family-friendly farms in the Arlington, Washington, area of Snohomish County, which are open to the public during the harvest season.

Our friends at Oregon Olive Mill at Red Ridge Farms, who were featured in our book, “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia,” have released their 2012 extra virgin olive oils in three distinct flavors.

Arbequina, Tuscan, and Koroneiki are now available for purchase at Red Ridge Farms and direct-to-consumer shipping through the Red Ridge Farms website.

The locally produced olive-oil varietals are not only popular among home cooks looking for local products to add distinct flavors to their dishes, but  among high-profile chefs including Vitaly Paley at Paley’s Place and Philippe Boulot at the Heathman Restaurant.

And, they’d be perfect to sample in Penny Durant’s recipe for Garden-Fresh Gazpacho with Garlic Croutons, which comes from “Pacific Northwest Wining & Dining.” 

“2011 was our largest milling run to date, with 6,000 liters of olive oil produced from Arbequina, Koroneiki, and Tuscan fruit. It was also our largest harvest of fruit from our estate-grown olives as well,” says owner and miller Paul Durant. “Each year produces its own unique characteristics and we are quite pleased with the results of our milling. I am striving to produce oils that are rich in flavor, with initial fruit notes followed by strong pungency and bitterness that reflects the nature of the fruit.”

According to the company’s press release:

The Oregon Olive Mill at Red Ridge Farms is the first olive processing plant in Yamhill County and largest commercial mill in the Northwest. The facility features a state-of-the-art Italian olive mill, which they use to process their olives into oil using olive varietals grown on site including Arbequina, Koroneiki, and a blend of Italian varietals known as Tuscan. The Oregon Olive Mill supplements their locally grown fruit with fruit sourced from outstanding family farmers in Northern California. The oils were tested by an independent lab and certified as meeting IOOC standards for Extra Virgin Olive Oil.

You know Spring has sprung when it’s time for the Pike Place Market Flower Festival AND Mother’s Day (Sunday, May 13).

This year marks the fourth annual flower fest, which begins on Saturday, May 12, as the Market’s 40 flower farmers pull out all the stops, selling outside on Pike Place as well as inside the arcades.

Very simply, with the extra elbow room to bloom, the Market becomes Seattle’s largest flower marketplace.

Get bouquets of beautiful flowers in time for every special mom in your life. After all, May 13 is Mother’s Day!

Plus, watching the farmers engage in the art form that is bouquet making is fun in itself.

In addition to buying flowers, the public is invited to create free Mother’s Day cards in the Card Making Booth.

Make it a special day and shop from Market craftspeople for flower-themed handcrafted gift items, too.

Cap the day with a delicious meal from any of the Market’s restaurants. There are dozens of dining options, such as some of our favorites including Steelhead Diner, Cafe Campagne, and Place Pigalle.

It was both a happy moment and a sad moment, the best of times and worst of times, when Spencer came back from his morning coffee and workout session in the Pike Place Market a few weeks ago and showed me the photo above on his cellphone.

As he’d been wandering the Market’s nooks and crannies, he discovered my “Pike Place Market Cookbook” on the shelves at Metsker Maps along First Avenue.

Sad because the book was recently declared out of print; I bought 30 of the last 60 copies available; a new book entitled “Pike Place Market Recipes” will be published by Sasquatch Books next month. . .and I am not the author!

But out with the old and in with the (very) new as my “Pike Place Public Market Seafood Cookbook,” which was published in 2005 by Ten Speed Press in a hardcover gift edition that remains in print, has just been released in an e-edition!

The electronic version of the seafood book, complete with gorgeous four-color photos, Fun Facts, and a How to Buy Seafood section (all part of the hardcover original), can be viewed on a Kindle.

IPhone and iPad users (such as myself) don’t despair! Simply download the free Kindle Reading App and you’ll soon be on your merry way.

Looking for something new and healthy to nibble on this time of the year? Then pick up a pound or two of Washington state’s newest apple variety: the Lady Alice.

The Rainier Fruit Co., exclusive agent for this new fruit, sent along a sample box about a week ago, and almost half these beauties have already been consumed by my husband and me.

They’re small and compact–perfect for the lunch box or a child’s afternoon snack.

My tasting notes read: Pleasing firm, dense texture with a snap to the skin. Not overly or cloyingly sweet–just right–with a bit of a tart aftertaste and pleasing acidity (much like a fine aged Riesling). Refreshing and very satisfying!

Rainier Fruit Company claims to be one of the largest growers of fresh apples in the United States. According to a press release, “This year the company is shipping its largest crop yet of the Lady Alice apple, a new apple that is making its way into more stores this year than ever before.”

You’ll find Lady Alice apples at your local QFC and other independent stores in the Seattle area through May, or while supplies last. Or use the Lady Alice Store Locator  to find a store near you.

More about the Lady Alice Apple (from the press release):

The unique Lady Alice variety is like a fine wine–it gets richer with age. The variety is characterized by its pinkish-red stripes over a creamy yellow background and sweet, crisp, dense flesh with a hint of tartness. It is an excellent choice for snacking, baking, and cooking. Unlike many varieties of apples, the Lady Alice is slow to brown when cut, making it perfect for salads and fruit trays. Its heirloom-like flesh helps the apple retain its texture when heated at high temperatures. Its delicious sweet bite offers a hint of tartness that lingers on the palate.

The recipe below would be perfect for this time of year since it uses first-of-the-season halibut paired with Lady Alice Apple Chutney. Seasonal eating at its finest!

Roasted Halibut with Apple Chutney

1 tablespoon butter

2 Lady Alice apples, peeled, cored and chopped

1/4 cup orange juice

3 tablespoons firmly packed light brown sugar

3 tablespoons cider vinegar

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon ground coriander

1/8 teaspoon ground cloves

1 jalapeno chili, minced

1 ripe mango, peeled, pitted and chopped

2 teaspoons olive oil

4 (6-ounce) Alaskan halibut fillets, about 1 inch thick

4 teaspoons chopped fresh mint

Melt the butter in a medium saucepan and add the apples. Cook over medium heat, stirring often, about 5 minutes or until the apples begin to soften.

Add the orange juice, brown sugar, vinegar, mustard, salt, ground coriander and ground cloves. Reduce the heat to low and continue cooking, sitting occasionally, until the apples are tender and juice is thick, about 10 minutes.

Add the mango and cook about 5 minutes or until the mango softens. Serve warm or at room temperature.

Heat the oven to 425 degrees.

Place the halibut in a lightly greased baking dish. Drizzle each piece with olive oil. Season to taste with salt and pepper.

Cook 18 to 20 minutes or until halibut is cooked in the center. Serve with the chutney.

Cook’s Hint: Large pieces of halibut will require additional cooking time.

Photo by Braiden Rex-Johnson