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Northwest Notes

Mariners Add Wins To Their Food Program

The Mariners have stepped up their food game this season, with the Way Back Crab Shack, featuring a dungeness crab with fresh cut tomato on garlic butter-grilled bread from Alaskan Sourdough Bakery, fries topped with sandwich sea salt, Old Bay and Dungeness crabmeat. The Way Back Crab Sandwich pairs with Pike Brewing Company mainstays like Kilt Lifter Scotch Style Red Ale, Naughty Nellie Golden Artisan Ale, and Pike IPA, and tap wine. 

Bar Ferd’nand FREE Artisinal Wine Tastings in May

From 5pm to 7pm every Tuesday in May Bar Ferd’nand celebrates wines "on the verge", as they explore lesser known wine regions that are often flying under the radar.

May 5th: Kurt Schlatter of A&B Imports, pours the wines of Turkey

May 12th: Jesse Hoffstader of Indie Wineries pours the wines of Slovenia & Croatia

May 19th: Dawniel Giebel of Cavatappi Distribuzione pours the wines of Greece and its islands

May 26th: Luke Wohlers of Walden Selections pours the wines of Georgia

Matt Dillon's Bar Sajor Starts Weekend Brunch 

Starting May 2nd, Bar Sajor began serving brunch on Saturdays and Sundays from 10 am to 2:30 pm. The brunch menu showcases seasonal, small-batch pastries and breads made in their wood-burning oven, along with selections from the pantry, raw bar, and grilled and roasted vegetables and meats.

DeLille Cellars is the 2015 Honorary Vintner for the Auction of Wash. Wine. (L to R) Greg Lill, Pat Lill Jorgenson, Chris Upchurch, Jay Soloff

Auction of Wash Wine 2015 honorees

This year's Auction of Washington Wines will honor an impressive group of leaders in the wine industry during the 28th annual weekend of events August 13-15, 2015. Andy Perdue, who’s been covering the wine industry as a journalist for many years, is Honorary Chair; Dick Shaw, founder of Shaw Vineyards, is Honorary Grower; and DeLille Cellars, a leading winemaker in Washington state for more than 20 years, is Honorary Vintner. 

Andy Perdue, 2015 Honorary Chair:

Andy Perdue, who has been covering the wine industry for 18 years, is a third-generation journalist and Washington native who writes about Pacific Northwest wine on a full-time basis. Andy co-founded Wine Press Northwest Magazine in 1998 with Eric Degerman and served as its editor-in-chief for 16 years. Today, he is the editor and publisher of Great Northwest Wine, a news and information company, which he co-owns with Eric.

In addition, Andy is a celebrated wine columnist who regularly contributes to The Seattle Times. He also co-authors a   weekly wine column that is syndicated in 21 newspapers in Washington and Idaho. Andy wrote the bestselling book "The Northwest Wine Guide: A Buyer's Handbook" (Sasquatch, 2003) and has contributed to four other books about Northwest wine and travel.

DeLille Cellars, 2015 Honorary Vintner:

DeLille Cellars is a boutique artisan winery located in Woodinville, Washington. The winery was founded in 1992 by Charles and Greg Lill, Pat Lill Jorgenson, Jay Soloff and celebrated winemaker Chris Upchurch. From the beginning, the winery has looked towards the prestigious Red Mountain AVA as the foundation of its wines, using grapes from its own vineyard in combination with fruit from other top sites in the Yakima Valley.

The Seattle Times named DeLille Cellars 2011 Four Flags as Wine of the Year in their 2014 Top 50 wines of Washington, Oregon, Idaho and British Columbia and DeLille Cellars was privileged to also have its wines requested at the Prince Albert II of Monaco Foundation Awards.

DeLille Cellars was honored to recently be nominated as “Winery of the Year 2014” by Wine Enthusiast Magazine and is the only Washington State winery to receive recognition in the “Top 100 Wines” by both Wine Spectator and Wine Enthusiast for two consecutive years.

Dick Shaw, 2015 Honorary Grower:

Dick Shaw started in the vineyard industry in 1981, planting about 100 acres near Mattawa, Wash. His wife Wendy got involved in the years following, by working in the vineyards and starting a harvesting business when they had about 300 acres planted. Today, the Shaws have about 2,200 acres planted in eastern Washington, which include about 420 acres on Red Mountain.

The Shaws have strong ties to fellow wine industry partners including, Quintessence and Obelisco wineries, as well as Jack Jones in J&S, a 20,000-ton crushing facility in Mattawa. Dick and Wendy finally got into the winemaking business in 2010 with a winery named Henry Earl, named for their fathers. They opened a tasting room in Walla Walla in 2014.

Semiahmoo clam bake

Summer by the sea. Semiahmoo Resort, Golf, and Spa, has added new outdoor activities this summer to go along with their classic Friday night barbeques held May 22 through Sept. 11 from 6 to 10 p.m. $39 per person, special children's pricing.

Yappy Hour: A dog-friendly happy hour every Thursday on the deck of Packers Oyster Bar between March 26 through September 24, 3 to 5 p.m. On-leash dogs can enjoy homemade gourmet dog treats and fresh water as their human companion sips on one of the $8 dog-themed cocktails including the Salty Dog with vodka, fresh grapefruit juice, and salt or the Colorado Bulldog with vodka, Kahlua, cream, and a dash of Coke.

Saturday Clam Bake: “Keep clam and shuck on” this summer May 23 through Sept. 12, 2015, on the outside deck of Packers Oyster Bar from 6 to 10 p.m. The Clam Bake will feature fresh clams and live music. The event is $44 per person, special children's pricing.

33rd Annual Paso Robles Wine Festival

This four day festival in Paso Robles Wine Country is a celebration of the innovation, triumphs, and character of this spectacular region, May 14 - 17, 2015. New this year:  a new RESERVE Only ticket level and an option to pre-order a picnic lunch for the Grand Tasting experience. Tickets are on sale at

Early Bird Ticket Specials: $10 discounts on Premium RESERVE, Premium Grand Tasting and Festival ticket levels are available until March 15, 2015. Discount does not apply to RESERVE Only, Locals Only, Designated Driver or Seminar tickets.

    Industry news of the Northwest for culinary professionals