Games, challenges, field trips, wining and dining. It’s Tom Douglas’ fourth Culinary Summer Camp, set to start July 17 – 21.
Who else could bring together:
Rose Levy Beranbaum – The “Diva of Desserts” and the 1990 winner of the James Beard Best Book in the Dessert and Baking Category
Mark Fuller – Chef of Seattle’s Spring Hill Restaurant and 2010 James Beard House semifinalist for Best Chef Northwest
Armandino Batali – Co-founder and Principal Salumist of Salumi Artisan Cured Meats in Seattle
Vikram Vij – Chef and owner of Vij in Vancouver, B.C., noted as “Easily one of the finest Indian restaurants in the world” by the New York Times
Eric Banh – Chef and owner of Monsoon East, located in Bellevue, Wash., and Monsoon Seattle
Cathy Whims – Executive Chef of Portland’s Nostrana restaurant and 2010 James Beard House finalist for Best Chef Northwest
Holly Smith – Chef and founder of Café Juanita in Kirkland, Wash. and 2008 James Beard House winner for Best Chef Northwest
Duskie Estes – Co-founder and chef of ZAZU in Santa Rosa, Calif. and a 2007 Food Network Challenge competitor
Thierry Rautureau – James Beard Award-winning chef and owner of Seattle’s own Rover’s and Luc restaurants
Christina Choi – Author of The Illustrated Wild Foods Recipe Calendar and owner and Chef of Nettletown
Dale and Betsy Sherrow – Founders of The Seattle Caviar Company, the first retail caviar house in Seattle
And blend them with
Hands-on bread, pretzel and pastry baking; cooking on the line with Tom and his chefs; AND get the deep dish on cakes from Rose Levy Beranbaum.
Reservations can be made by contacting Robyn Wolfe at robynw@tomdouglas.com or by calling 206.448.2001.
Northwest restaurants help to protect Bristol Bay During the week of July 4 to 10 seafood lovers in Portland and Seattle are encouraged to support Bristol Bay salmon by “Voting with Their Forks” at participating restaurants and markets as they offer freshly caught wild salmon, direct from the pristine waters of Bristol Bay, Alaska.
Nearly 40 restaurants and markets in Washington and Oregon will feature Bristol Bay sockeye salmon and encourage consumers to “Vote with Their Forks” for this sustainable, carefully managed Alaska fishery that faces threats from proposed large-scale mining as part of Trout Unlimited Alaska’s Savor Bristol Bay campaign.
“We’re pleased to support Savor Bristol Bay week. It's not a question of being pro or anti-mining. I realize that there's a lot of money at stake, but the headwaters of Bristol Bay is simply one of the worst possible places on Earth for a mine like Pebble. The close proximity to the salmon runs, the inevitability of toxic releases, and the massive amount of fish habitat that would be destroyed make this mine a disaster in the making. In light of what we’re seeing happening to the Gulf of Mexico, it’s unconscionable to even consider building this mine. Let's decide to do something and stop the Pebble project before it's too late” said Chef and Gulf Coast native Kevin Davis, owner of Seattle-based Steelhead Diner and Blueacre Seafood.
Screenings of the award-winning Bristol Bay documentary, Red Gold, will be held throughout the week. In Seattle, Roy Street Coffee & Tea will screen Red Gold at 7:30 p.m. on July 6 and at 7:30 p.m. on July 8. In Portland, members of the public are invited to a screening Friday July 9 at 6:30 p.m. at the Ecotrust Building, as well as a Bristol Bay salmon dinner and slideshow by Chef Lisa Schroeder at Mother’s Bistro on July 15.
Learn more about Savor Bristol Bay week and what you can do to get involved at www.savebristolbay.org.
Restaurants and markets supporting Savor Bristol Bay week:
For salmon recipes or more information about the salmon-preparation classes and classes/demonstrations at PCC Natural Markets and New Seasons Market, visit www.whywild.org
Participating Seattle Operators: Steelhead Diner, Blueacre Seafood, Andaluca, Tilth, Art of the Table, Delicatus, Ray's Boathouse, Pike Brewing Company, Nell's, Emmer & Rye, Crush, Tilikum Place Café, Flying Fish, Roy Street Coffee, Salty's (Alki Beach & Redondo Beach), Copperleaf Restaurant at Cedar Brook Lodge, Kingfisher Dining Lodge, Sleeping Lady Resort, Summit House Bistro, Crystal Mountain Resort, Seattle Fish Company, PCC Natural Markets
Participating Portland Operators: Bridgeport Brewing Company, Lincoln, Lucy's Table, Metrovino, Bon Appétit Management Company at OMSI, Irving Street Kitchen, The Original, Papa Haydn Northwest, Papa Haydn East, Jo's Bar, Cafe Nell, Serratto, Mother's Bistro, Salty's on the Columbia River, Higgins Restaurant, Bluehour, New Seasons Market, Newman’s Fish Market
Leave home without it Complimentary high-speed Internet, in-room and throughout public spaces, is one of the St. Regis Hotel Vancouver's most popular rate inclusions and it just got a lot more fun with the hotel's innovative iPad program. St. Regis Hotel guests now have the opportunity to use an iPad during their stay. Cafe Flora is offering a new destination. Beginning Wednesday, June 30 the restaurant's Herb Garden Patio will be open for happy hour menu with a special menu Monday through Friday from 3 to 6 p.m.
Guests will be able to use one of the hotel's Apple iPads to surf, search, read and even play games, whether in the hotel or out and about in the city. The iPad is a perfect, portable way for guests to access local knowledge and the staff of the St. Regis is going to give them a head start by preloading each iPad with links to their favourite local restaurants, cultural attractions and shopping.
iPads will be available to guests at the front desk on a first-come, first-served basis. Full details of the program are available by contacting the hotel directly at info@stregishotel.com or by phone at 604-681-1135.
Washington wine winner
Tsillan Cellars Winery, the estate Italian destination winery on the shores of Lake Chelan, continued its reputation as one of the outstanding Riesling vineyards in the United States by winning the Grand Sweepstakes Award for Best White wine in the West Coast Wine Competition.
Competing with almost 1,500 wines from California, the western United States, Canada, Australia, New Zealand and South America, Tsillan Cellars’ 2008 Estate Dry Riesling again validated owner Dr. Bob Jankelson’s conviction that these sites on Lake Chelan’s south shore would soon be among the most famous Riesling vineyards in the United States. For many years this site produced some of the finest Red Delicious apples in the world.
Social wine-ing
A new chapter of Northstar Winery’s "Big Dipper Chronicles" has been posted to the winery’s website. Written by Leslie Kelly, the Chronicles take fans behind the scenes to experience the making of a new, extremely limited production wine (working name: The Big Dipper) from one of Washington’s leading Merlot producers.
Chapter by chapter, readers go through the life cycle of this special Merlot, guided by Northstar winemaker David "Merf" Merfeld and his team in the vineyards, cellar, and tasting room. Through articles, videos, and photography, the dispatches from winemaking’s front lines provide a unique opportunity to step inside the creation process, in real time, from the first vineyard selection to the wine’s estimated release in 2012.
In the newly posted Chapter Four, readers meet some of Northstar’s die-hard wine club members, who will be the first to taste the new wine. Previous posts have accompanied Merf to key vineyard sites, searching for the blocks that will provide "the best of the best" source grapes for the new wine; chronicled harvest and the new tools Merf is trying out in his quest to produce Washington’s finest Merlot; and visited the winery in the quiet winter season for an early initial tasting of some of the lots that may be blended into the Big Dipper.
Future chapters will allow readers to virtually experience the intricacies of blending, the naming of the wine, comparative tastings, and the first pourings of the finished wine. Followers of the Chronicles will also have opportunities to interact with Merf and his team through special pre-release tastings, Twitter and Facebook updates, and online chats throughout the Big Dipper’s evolution.
The chapters, along with videos and photos, appear regularly on Northstar’s website, and updates appear on the winery’s official Facebook page and Twitter feed.
Brooks re-emerges
Former Oregoniandining editor Karen Brooks, who got the axe in March along with many other editorial staffers, has reportedly re-emerged as food editor of Portland Monthly magazine, although the change isn't reflected in the July 2010 issue.
