After Maria Hines’ spring-time win as Best Chef of the Pacific Northwest (the mighty mantel bestowed by the James Beard Foundation), not to mention a lovely article about her (written by my friend, colleague, and fellow regular contributor to The Seattle Times Pacific Northwest magazine, Greg Atkinson), we were eager to make a return visit to Tilth, the vibrant green bungalow along 45th Street in the Wallingford neighborhood a few miles from downtown Seattle to see what the talented chef has been up to lately.

Sadly, Maria wasn’t in the house that evening, but her sous chef and staff are keeping things in good order even during her nights away.

It was a cool Sunday evening, so cool that we, along with several other outdoor diners, went back to our car for the emergency wind breakers and pullovers we keep in the trunk for just such an occurrence.

The meal started with yeasty, baby-bottom-soft bread and housemade butter.

The Tomato Salad with Arugula and Fresh Figs–a special of the day–was a delightful interplay of colors, textures, and flavors. The pretty purple chive blossoms sprinkled from on high added both visual and gustatory top notes.

Because I’m working on an article on black cod, a.k.a. sablefish, for Pacific Northwest magazine, I was most interested in ordering the Sous Vide Sablefish that came with sea beans, wild watercress, and truffled potato purée. It was a well-crafted dish with a sassy swipe of herb-rich pesto along one side.

Spencer ordered the large portion of Pan-Roasted Chicken, which partnered with baby red-potato salad, asparagus, and bread jus.

After such soul-satisfying food, along with a bottle of the ever-appealing Domaine Drouhin Oregon 2007 “Arthur” Chardonnay (named for winemaker Veronique Drouhin’s son), the air suddenly didn’t seem nearly as chill as when we first sat down.

In fact, we crossed the street and got in a lengthy line at Molly Moon’s Homemade Ice Cream, a Walllingford institution that (somehow) we’d never enjoyed until that evening. Part of the anticipation at Molly’s is figuring out what intriguing flavor to order. Unfortunately, by the time we got to the front of the line, the Salted Caramel had been 86ed. Lavender Honey was perfume-y and sweet, with a rich depth of flavor, but we both opted for something a little less esoteric–Birthday Cake ice cream (!).

It makes my mouth happy to know that Molly Moon’s has just opened a second location on Capitol Hill. As for my waistline, not so much.

While on our Alaska cruise last month, we ran into many lovely iterations of the classic dessert: Baked Alaska.

Here’s Master Chef Rudi’s “Hats Off” Dessert–the chocolate-and-cherry-ice-cream-filled Baked Alaska we enjoyed during the Signature Master Chef’s Dinner on Holland America Line’s M.S. Veendam. We all donned tall chef’s hats while the serving staff paraded around the dining room clanking pots and pans, tossing bread onto our bread plates, and serving up generous portions of this luscious dessert.

It was a fun experience, with serious food that included such options as Lobster Bisque, Oxtail en Croûte, Duck Breast à l’Orange, and Wild Mushroom Strudel.

After our inspiring and inspired week-long cruise of Alaska, which ended in Seward, we took a motor coach up to Anchorage to check out that city and spend the night at the world-renowned Hotel Captain Cook. We were expecting a lot, since Anchorage is the state’s largest city, with a population of 277,638 people or 42% of the state’s population, and an area nearly the size of the state of Delaware!

We’d been up early for our 8:15 a.m. disembarkation, and the bus ride lasted about two-and-one-half hours over hilly terrain, so we needed some fortification by the time we had checked in and gotten our bearings.

The hotel’s helpful clerk suggested we try a real neighborhood hangout for lunch–Humpy’s Great Alaskan Alehouse–which bills itself as “An Original Alaskan Bar & Grill for beer lovers by beer lovers.” It’s named for the humpback or pink salmon, which travels up Alaskan rivers each summer.

According to the desk clerk, it’s also known for its Halibut Tacos.

Sounded good, so we strode a few short blocks, passing by sunflowers the size of your head in an atmospheric downtown vegetable patch and cabbages the size of basketballs in an ornamental garden. Guess that’s what 20 hours of summer sunlight per day can do!

We also saw massive yellow and green zucchini and baseball-sized white onions at the Anchorage Market & Festival: A Downtown Summerfest, one of Alaska’s largest open-air markets, open Saturdays and Sundays.

By one o’clock, the dark interior of Humpy’s was hoppin’, so we opted for a table on the sunny patio. Here’s me doing the tourist thing with the menu. A table of townies gathered behind us–note the Sarah Palin look-alike over my shoulder, complete with upswept hair and oversized fashion glasses.

Here’s Humpy’s signature dish–Halibut Tacos. I had one, which was delectable (lots of jalepeños!) and came with a side of chips and freshly made salsa. It was plenty enough for my appetite; Spencer held out for two and finished every last bite. A glass of Giesen Sauvignon Blanc from New Zealand for me and two locally produced Midnight Sun Kodiak Brown Ales for Spencer completed our hearty, healthy, and satisfying lunch in Anchorage.

We’re still experiencing happy flashbacks from our Alaska cruise, trying to hang onto that carefree holiday  spirit as long as possible.

One of the funniest moments was when Eric, our ship’s vivacious cruise director, shared these Top-10 Cruise Ship Questions as part of our disembarkation session.

I hope you enjoy them as much as we and the other passengers did.

Top-10 Cruise Ship Questions

10. Do these steps go up and down?

9. Will I get wet on the snorkeling tour?

8. How do I know if the photos in the photo gallery are mine?

7. What time is the midnight buffet?

6. Does this elevator go to the front of the ship?

5. A cruise passenger on the M.S. Veendam looking up at the mountain overlooking Juneau: So what elevation are we at?

4. What do you do with the ice carvings after they melt?

3. Has this ship ever sunk?

2. Is the water in the toilets fresh or salt water?

1. Does the crew sleep on board?

You just gotta see this photo of a world-record-breaking matzo ball made in (where else?) New York City.

It hardly seems possible that it’s been five years since our fabulous feline friend, Beauregard (Bo-Bo) Johnson passed on at 4:35 p.m. on August 10.

And to this day, every time we drink a glass of wine, we clink our glasses twice in his honor. So here’s thinking of you, Sweetheart. You are in our hearts forever and always!

Bo-Bo Johnson, November 22, 1988-August 10, 2004

Please read my latest Taste column in today’s Seattle Times Pacific Northwest magazine. It highlights the contributions made to the local cocktail, restaurant, and bar scene offered by two amazing women: celebrity chef, cookbook author, and “bar chef” Kathy Casey and restaurateur/bar owner and “soothsayer of the city’s zeitgeist” Linda Derschang.

Kathy’s recipe for Sake Sangria is also a keeper. Wish I had a pitcher right now!

Late Tuesday night, we arrived back from an inspiring and inspired seven-day cruise to Alaska on Holland America Line. We began with a day in Vancouver where we were wowed by the Vancouver Art Gallery’s current exhibition of Dutch masters (including “The Love Letter” by Vermeer) and some amazing modern photography exhibits.

Dinner at Coast Restaurant, part of the Glowbal Collection, was a fabulous experience. Recently relocated from Yaletown to downtown on Alberni Street, the new space pulses with action as the kitchen pumps out dishes and the youngish patrons and hot-pants-clad female servers in the bar add their own form of entertainment.

We had a ring-side seat overlooking the action at the raw-seafood bar, the wood-burning oven, and parts of the dining room. Our server was a real pro, who royally regaled us with seafood galore.

Here are a couple of photos from our cruise. . .the heat waves and high temperatures in Seattle and Portland proved lucky for us, as they brushed aside the clouds of a week earlier and allowed us wide-open vistas of calving glaciers and mountain peaks.

Braiden making the shopping rounds in our first port of call–Ketchikan.

Kayakers in front of Mendenhall Glacier, minutes from downtown Juneau.

Margerie Glacier, the “star” glacier in Glacier Bay National Park & Preserve, in full calving mode. We were lucky to experience this several times during our two hours of viewing this glacier.

And a breath-taking view of the Johns Hopkins Glacier in all its grandeur.

Stunning mountain vistas in Glacier Bay.

Cafe Campagne is one of those places that carries you back to your favorite bistro in Paris, whether you’re seated in the main dining room watching the bartender (or tendress) mix Kir Royales, to the right of the entryway where tourists navigate the steep sidewalk outside the big picture windows, or outside at the cozy cafe tables along Post Alley.

For brunch, I’ve always loved the House-Cured Salmon Gravlax, Salmon Rillettes and Demie-Baguette. It’s served with a fennel, red onion, and citrus salad, but I always order a small field-green salad as well. I figure you never can eat too many greens, and I like the contrast of the salad’s crunchy textures and bitter flavors with the lush salmon.

Spencer opts for the Lamb Burger with Balsamic-Grilled Onions, Roasted Peppers, Aïoli, and Pommes Frites, a recipe from my “Pike Place Market Cookbook” that I chose as my Recipe of the Month back in March, 2009.

Although those of us who are lucky enough to live in downtown Seattle can quickly enjoy views of Elliott Bay if we hoof it down to the Waterfront, sometimes I get a hankerin’ for views of a working marina along with the freshest seafood.

When that happens, for Saturday lunch, we head over to Fisherman’s Terminal and Chinook’s at Salmon Bay, a member of the Anthony’s Homeport chain of restos. According to the restaurant’s Web site, “Fisherman’s Terminal has been the base of the North Pacific fishing fleet since 1913 with over 700 commercial fishing vessels calling it home.”

Here’s the view you’ll see outside the floor-to-ceiling picture windows from one of many dock-side tables.

The food isn’t bad, either. Meals start out with a basketfull of just-baked foccacia bread redolent with garlic and herbs.

I often opt for a bowl of the Manhattan (tomato-based) clam chowder and a spinach salad. Sometime, perhaps this winter when it is cold and gray outside and no longer bikini season, I’ll split the difference and try a bowl of half New England (cream-based) chowder and half Manhattan. Sounds yummy.

Spencer chose the Whole Blackened Idaho Trout served with green beans and roasted potatoes.

We always enjoy the exposed ceiling and simple architecture at this bustling restaurant, which really allows the seafood on the plate and water-filled views outside to shine.