What is that visage of Burger Heaven you see above?  It is the ***Kelly Cline’s Secret Squirrel BBQ Burger. I can die a happy woman now that I have had the honor of having a burger named after me.

There is a long story behind this burger… it starts back in the Summer of 2010 (I know… that’s like eons ago!)
Let me start out by saying that over the past year I have become friends with the folks at Blue Moon Burgers, it’s a fun place with fun people and they make a damn fine burger – and I’m a bit of a burger snob.

In fact, over a few weeks I taunted them with my own recipe for a killer burger and brought in a jar of my Secret BBQ Sauce.  Now this is a formula that I have been working on and tweaking since I was 20.  We aren’t going to say the amount of decades that have passed since then, but let’s just say that I am pretty confident that I have perfected my formula for the perfect Sweet ‘n’ Smoky BBQ Sauce.   Whenever I make my sauce, I make it 2 gallons at a time because I end up with my friends lined up with empty jars in hand ready for a refill.

So back to the day I brought in the sauce… they took a taste of it and the look of doubt was wiped clean and they sat there with just a spoon and the jar and literally ate it right out of the jar.  It was good.  I was pleased.  Now fast forward… every couple of weeks I would get an email asking for the sauce recipe, requests that I would deny over and over again.  My sauce is special, it’s my baby… the recipe is Super Secret Squirrel!  No one knows the recipe but me!  Asking, turned to begging… and I gave in and gave them the recipe and they asked me to help create a burger to showcase the sauce.
For Blue Moon Burgers side of the story of this burger check out it out here: March Burger of the Month

After months of back and forth and consulting and tasting (it’s a tough job, but someone had to do it!) we came up with the Kelly Cline’s Secret Squirrel BBQ Burger.
5 ounces of grass fed organic beef patty dusted with my Secret Dry Rub on a grilled Macrina bun, housemade spicy pickles (I like having an extra one on my burger), crispy shoestring onions, melted Muenster Cheese all topped off with a smothering of my Super Secret BBQ Sauce.

The folks at Blue Moon Burgers came up with a March classic Mint Shake (made with their house made syrup made with REAL mint) and some Old Bay Hush Puppies to saddle up next to that big beautiful burger that bears my name. YUMMY!

So what the heck does all this burger talk this have to do with bloggers?  Well… I’ll tell ya!
Blue Moon Burgers will be hosting a “Meet the Puget Hound Bloggers” event at their Fremont Location where I will be hanging out with fellow Puget Hound bloggers.
Puget Hound is a collection of local area blogs that cover everything from Sports, Crime, Food, Events, Music, Arts, local Travel, Dating and so much more.  Come on down and meet some of the other talented bloggers like the man behind Another Passion and the mixologist behind ThirstQuest.

Meet the Puget Hound Bloggers Event at Blue Moon Burgers
Date: March 10th, 2011
Time: 5:00pm – 7:00pm
Where: Blue Moon burgers in Fremont – 703 N 34th – Seattle, WA 98138
Why: Meet ‘n’ greet the Puget Hound team and have some fun

For more information about Puget Hound and Blue Moon Burgers:
Puget Hound
Blue Moon Burgers

Follow Puget Hound on Twitter: @PugetHound
Follow Blue Moon Burgers on Twitter: @bluemoonburgers
Follow NommyNom on Twitter: @nommynom
Follow me on Twitter: @kcline

***Despite the name, there is NO squirrel in this burger.  The name comes as a reference in homage to an old late 1960’s cartoon.  Everything that has ever been secret in my life since watching this cartoon as a kid has always been referred to as “Secret Squirrel”

Full disclosure: I have received no compensation from any business or organization mentioned for this article, except a free burger or two (which makes my ever expanding hips weep)

Meet my friend, Chef Larry Monaco.  That’s him behind that big beautifully seared piece of filet mignon.  I have nick-named him “The King of Sear” because, as you can see, he can put a mean sear on just about anything.

Chef Monaco graduated with a Culinary Arts degree from Cordon Bleu.  He spent several years in Hollywood as a sought after personal chef and caterer for companies like HBO, New Line Cinema, Lion’s Gate and the Grammy Foundation.  Later he moved to New York City where he worked with famous restauranteur Danny Meyers at Tabla.  His next culinary venture would lead him to work at Gramercy Tavern for two years under Chef Tom Colicchio.  It was on a trip to the Pacific Northwest that Chef Monaco fell in love with Seattle and decide it was time to get back to the West Coast where Seattlites have enjoyed his gorgeous food at places like Il Bistro, BOKA and Veil.  Lucky for us!

Chef Monaco is committed to using the freshest, local ingredients in the dishes he prepares, which is something I greatly respect about him.  He brings out the best of the natural flavors and plates his dishes with the skill of an artist.  He loves teaching people how to prepare the bounties we enjoy here in the Pacific Northwest and has been pairing up with the great folks over at DishItUp.

Dish It Up is a culinary wonderland.  Pots, Pans, Kitchen Tools, Wine, Cook and Serveware and everything in between can be found there.  I often go there to find props for some of my photography because they have such a great selection.  They also offer Culinary Classes.  I have been to several classes taught by others like Chef Robin Leventhal and Chef Lisa Nakamura.  The classes are always a blast, you get to learn some new techniques and sometimes get to join in.  You get to taste the food that was prepared during class as well as complimentary wine that has been perfectly paired.

GIVE AWAY DETAILS: Chef Larry Monaco, Dish It Up and NommyNom have partnered together to give one lucky reader a chance to attend  Chef Larry Monaco’s Market Class presented by DishItUp in Ballard on March 27th.
Chef Larry Monaco’s Dish It Up Market Class – Enjoy a field trip with the Chef as he takes the class on a walking tour of the Farmer’s Market.  Students will learn about the bounty of fresh Pacific Northwest ingredients and will help make the decision about what ingredients are purchased that day.  After your Farmer’s Market field trip you will return to Dish It Up’s enormous demonstration kitchen and Chef Larry Monaco will prepare an off-the-cuff meal made from the farm fresh ingredients the class helped pick out.

HOW TO ENTER: Go to the syndicated version of NommyNom and make a post telling us about your favorite Pacific Northwest ingredient.
Official Contest Site: NommyNom’s Chef Larry Monaco & Class Giveaway

WHEN IS THE CONTEST: Entries will be taken February 15, 2011 until Midnight PST on March 4, 2011.  Winner will be drawn at random and announced at 9:00am March 5, 2011.

WHO WILL WIN: The winner will be chosen by random drawing on March 5th and announced at 9:00am PST on March 5th, 2011.  You must provide a valid name and email address with your entry.  Winners will have 24 hours to claim their prize, if left unclaimed the prize will go to a runner-up determined by random drawing.

Dish It Up will be featuring Chef Larry Monaco in several classes in March.  Here’s the schedule of his upcoming appearances, please contact DishItUp to book your class:

Sunday, March 13, 2011
Farmer’s Market Class
Chef Larry Monaco
Demo/Hands-On in Ballard

Tuesday, March 15, 2011
Searing & Sauteing: Steak, Chicken & Fish
Chef Larry Monaco
Demo/Hands-On in Ballard

Sunday, March 27, 2011
Farmer’s Market Class
Chef Larry Monaco
Demo/Hands-On in Ballard

Here is a list of more classes being offered up by more of our talented and amazing local Chefs:
March  1 – Northwest St Patrick’s day Feast with John Nesby of MorMor Bistro
March  3 – Essential bread Baking with George dePasquale of Essential Baking Company
March  7 – Couples Cooking Together with Sam Crannell and Tracy Stoner-Crannell
March  9 – Northwest Essentials: Cassoulet with Greg Atkinson of West Coast Cooking
March 10 – Tamales & Salsas with Devra Gartenstein of Patty Pan Grill
March 16 – Five Ingredient Thai Cooking with Pranee Halvorsen
March 21 – Art of the Pie with Pie Goddess Kate McDermott
March 22 – Spring Rabbit with Becky Selengut author of Good Fish
March 23 – Latin Flavors with Matt Jones
March 24 – Couples Aphrodisiacs with Karen Binkhorst
March 28 – Chinese Takeout Favorites with Hsiao-Ching Chou
March 30 – Pastry Chef Desserts with Matt Jones
March 31 – Sustainable Sushi with Hajime Sato

Please be sure to visit Dish It Up’s website for more details about class schedules and information.

PLEASE NOTE: Comments are disabled for this post, to enter please visit the official contest entry site and make your comment there:
Official Contest Site: NommyNom’s Chef Larry Monaco & Class Giveaway
One entry per person, duplicate entries will be deleted.

Full Disclosure:  This giveaway is made possible by the generosity of DishItUp and Chef Larry Monaco.

RESTRICTIONS: Contest is open only to residents of the Seattle area and Pacific Northwest. Contest winner is responsible for their own travel to and from the event, and any related expenses.  Chef Larry Monaco, DishItUp and NommyNom are not responsible for any expenses outside of the cost of tuition and food for the event.  Prize is non-transferrable, non-fundable and may not be exchanged for cash.

Have you ever listened to someone speak then been inspired to step up and answer a call to action?  It happened to me this evening at the Green Washington 2010 Awards presented by Seattle Business Magazine.

Those familiar with my words know of my passion for supporting local food producers, restaurants, organizations and markets who support local.   It is not enough to just be local, but to also have a strong ethical relationship with the environment.

I attended the presentation dinner at the Green Washington 2010 Awards by way of invitation from Chris and Lisa Wilcox, the good folks behind locally owned Wilcox Farms.  Their organic egg farm had been nominated for an Agriculture award.  I am happy that I went (and honored to have been asked) as the event gave me a renewed perspective that solidified my resolve to try harder in my own efforts towards a greener lifestyle.

The keynote speaker of the evening was William Ruckelshaus, Co-Chair , Joint Ocean Commission Initiative.  Ruckelshaus was the United States Environmental Protection Agency’s first administrator when the agency was formed in 1970. In 1983 President Ronald Reagan re-appointed him as the EPA’s 5th Administrator.  He has been in this fight for a better environment since the beginning.

Despite his political background Mr Ruckelshaus’ agenda was not about party politics.  The speech was not preachy, dry or negative.  It was empowering, hopeful and positive.  He focused on the progress we  have accomplished thus far and the current progress towards cleaning up the environment, since the formation of the EPA.

He applauded the local businesses nominated this evening.  These ranged from Food/Agriculture to Technology and everything in between.  Ruckelshaus stated that 40 years ago no one was thinking about giving out awards to the environmentally conscious, he then looked around the room and said with a smile “Look at where we are now.”

40 years ago the EPA was in its infancy.  It was put together to measure, monitor, and model the environmental future. Educating the public about the importance of preserving Natural Resources and providing legislation that would place the health of a sustainable environment at the forefront.  So how did this come about 4 decades ago?  Because the people demanded it.  There was a need for it, and we were on a path to self destruction.  That demand raised awareness, which caused the government to take notice, to step up and take action.

Do not listen to the naysayers.  Your voice really does matter.

“Restoring nature to its natural state is a cause beyond party and beyond factions” quoted from the January 22, 1970 State of the Union Address.  That was as true 40 years ago as it is today.  This is not about Party Politics or conspiracies.  This is about preserving the environment for future generations, while we have the chance.

“Green” is not a fad or phase.  It is an ongoing, never ending process.  It is like a sinkful of dirty dishes, they are not going anywhere and the mess piles up getting worse the longer you neglect it.  Soon it smells bad and molds, creating an unhealthy living condition for you.  So what do you do?  Get in there and do your part to clean up the mess.  Do it daily to avoid creating an unhealthy environment for yourself.  Our Earth is no different than dirty dishes piling up, someone’s got to get in there and get cleaning.  Why not us?  Why not now?  Why not for the future?

In my opinion, tending our environment means making an effort. That effort can be as complex as installing a wind farm for energy or a simple effort such as composting, recycling or simply reusing or repurposing the resources we have at hand.  We are the custodians of this planet, no effort is too small.

We are still digging out of the hole dug by previous generations, damage that has carried over to present day.  So is the EPA and it’s legislation really making a difference?  According to Ruckelshaus it is. He stated that our Air & Watersheds are cleaner now than 40 years ago when the EPA first put legislation in place.  But we are still a ways off from repairing the damage done by generations past.

Seeing a multitude of local businesses who are engaging in greener practices by choice gave me hope for the future.  Small business or big business, Democrat or Republican.  It did not matter your wealth, social standing or political viewpoint because everyone in that room tonight shared one common and noble goal – the push for a better, cleaner and greener world.  Sustainable solutions that are environmentally acceptable, sufficient, reliable and efficient.

“Green” is an untapped enterprise that is ripe and ready for the picking.  Not only could this be a potential boon for our environmental health, but for our economic health as well.  “Green” has the power to take the world in a new direction. Green can create jobs and bolster an economy. It can provide the security of self sustainability.

“Washington State is a pioneer in the green movement.” Ruckelshaus said of Washington’s conservation efforts “We work on our problems, we do not just sit idly by and wring our hands.”
As I looked around the room filled with “Green People” I knew that Ruckelshaus was right on the money with that statement.  No one in this room has been sitting idly by.

Tonight, it was a pleasure to see those  who were being recognized and honored for their efforts.  They are the ones who are innovating, practicing, educating and pioneering a path to a greener future for all of us.  Their work is inspirational and I am thankful for what they are doing.

Let’s not leave them to do this alone.
A call to action was issued, and I am passing this call on to my readers.  Note: there is no political agenda, biased slants or bogus science involved to be debated here.  It is not a discussion about conspiracies, or the fact that you don’t like so-and-so in this or that particular political office, or whether or not global warming is real.  It is only about our own role and responsibility as inhabitants of this planet to care for it.

The Call is to stand up and make your voice heard for a change and a solution to sustainability.  Get involved.  Together we can support the people, ideas and businesses who are embracing the movement.  We can get behind the technology, greener practices that lower our carbon output and laws put in to place to protect the goal that we have been working towards for nearly half a century.  A goal for a cleaner, greener and more sustainable existence.

I am happy to report that Wilcox Farms did receive the Green Washington Award in Agriculture.  Wilcox practices recycling of things such as water from egg washing to water their crops, as well as repurposing chicken waste to fertilize those crops. They are certainly doing their part.  Wilcox Farm has been a family owned business for over 100 years, they support the humane treatment of animals and have pledged to utilize green practices where ever possible.  Tonight they were deservedly rewarded for their efforts.

Congratulations to ALL the winners and nominees this evening, your efforts will lead us to a change for the better.  Thank you to Seattle Business Magazine for recognizing the efforts of those who have made the commitment to greener practices.

Want to read more?  Check out some of these folks who are writing and talking about the environment, green practices and sustainability:
Seattle Business Magazine – Seattle
Growing Up Green – Seattle
The Sustainable Plate – Seattle
Grist – Seattle
Mother Nature News – Atlanta
Green Options – San Francisco
The Daily Green – New York
Web Ecoist – Minneapolis

This commentary is nonpartisan and has no political agenda so please refrain from political angst and party bashing.
Play nice and keep comments civil and on point.

Full disclosure: I have received no compensation from any business or organization mentioned in this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

When I first went to Allium Restaurant, I went to check it out and to taste the food of Chef Lisa Nakamura.  Chef Nakamura has an impressive culinary pedigree having worked in places like Thomas Keller’s French Laundry to Chef de Cuisine at The Herbfarm.  She recently took over the space that used to house Orcas Island’s Christina’s.  It had been a couple months since she had opened her doors to Allium Restaurant so seemed like a good time to hit the San Jauns and see what’s cooking.  What I did expect was good food, what I did not expect was to have my heart so touched by such gorgeous food and gracious hospitality that it would fundamentally change the way I want to write about Chefs, their food and their restaurants forever.

Be forewarned: This is a long post, it is picture heavy and it covers two separate days, a month apart eating some of the most delicious food grown, produced, prepared and served by some honest, very humbly talented people.

I don’t want to write reviews or be a nasty food critic.  That’s what places like Yelp! are for and let’s face it the world could do with a little more positivity.  What I want to do is to showcase the people and places whose food tastes great.  Those folks who work hard to support their communities and put their hearts into what they do.  This is not about writing fluff pieces, because I won’t do that.  This is about sharing with you my personal experience, honestly and openly.  After my first meal at Allium, my resolve to write this way has been cemented for good.

My first trip to Allium was in early August.  My second trip almost a month to the day later in September.  Now I am making plans to go back to Orcas Island for a 4 day stay in late October.  What keeps drawing me back?  The grand natural beauty of the island, the wonderful people and the food being lovingly prepared by Chef Lisa Nakamura at Allium.  And yes, her food really is that good.

On my first trip up I went with my friend Cristie.  We stopped off to meet the good folks behind Once in a Blue Moon Farm, Shana and Zach.  They treated us to a farm tour, something that is worth sharing with you a little later because they are doing wonderful things up at the farm.  All the walking around their historic farm worked up quite an appetite.  So we wrapped up our visit, purchased some of their amazing eggs, apricots and elephant garlic and headed up to Eastsound for our lunch.

The drive up to Eastsound is particularly lovely, with forests and pastures spread before you  golden and green.   When we arrived at Allium Restaurant, we were warmly greeted and taken out to the sunny deck.  It is a perfect setting nestled at the northern end of the sheltered Eastsound, for which the town was named.

We sat taking in the gorgeous view when Chef Nakamura came out with two gorgeous Champagne Cocktails.  At this point I somehow knew we were going to be well taken care of and I left the decision for the rest of the meal in her skillful hands.  And let me tell you, I did not regret this decision at all.

Our first dish she brought out a little treat of foie gras delicately placed atop brioche, made in house by Pastry Goddess Anna Harlow, which was on top of apricots grown on Orcas Island sauteed with a hint of cardamom and star anise.  It was filled with rich, buttery tastes and textures.  Hints of spice, caramel and soft whispers of apricot lingered on the palate – it was all I could do to control myself from picking the plate off the table and licking it clean.

Next we shared plates of Littleneck Clams and Roasted vegetables with Alliums signature Onion Jam.  The clams were caught in Mud Bay off the coast of Lopez Island, one of the neighboring islands in the San Juans.  They were briny sweet, succulent and juicy, the clam liquor also helped to poach local corn cobs and potatoes from Black Dog Farms on Orcas Island.

The Roasted Vegetables were so full of flavor and perfectly roasted, oh but that Onion Jam for dipping the vegetables!  It feels like I am doing the beautiful vegetables an injustice by swooning over the Onion Jam – but it was so delicious.  Sweet, oniony, a hint of herbs and a little tang of vinegar made it pure heaven.

Next up for us were seared Royal Trumpet Mushrooms with Chef Nakamura’s infamous gnocchi bathed in a glorious fava bean sauce and finished off with a touch of white truffle oil.  It was magical.  Gnocchi that was lighter than air in a sauce that looked heavy, but was so surprisingly uplifted by the use of fava bean paste that you felt like you were being spoon fed by angels on a cloud.

We finished off the meal with  several tastings of the dessert offerings made my the hands of Anna Harlow.  We had a Mango Cheesecake served with an Orange Lilikoi Sauce.  Think of mango and cream cheese dancing together while a symphony of passion fruit and fresh orange play a lively little Summer tune.  A perfect bite.  We also enjoyed an Ice Cream Sundae, with a homemade cookie shell, boozy little cherries and a homemade caramel, it was like being a kid all over again, but I don’t remember the Ice Cream Man’s offerings to ever be this satisfying and delicious.  Being absolutely stuffed, I  took the Chocolate Pudding Cake on the road home so I could share with my guy who was missing out.

It was time to wrap up our visit with warm farewells, needing to get down to the ferry terminal in time to ride home and wanting to stay longer.  But I vowed to return to bring my guy back with me so he could experience the wonderful food that was laid out for us today. On the ferry ride back I lapsed into a food induced coma, lulled by the soft listing of the ferry and a happy tummy I dreamt of returning to Orcas Island to visit and, especially to eat.

Upon arriving home I forced Rasmus to sit and listen to me rattle on and on about how great the food was and how amazing and gracious a host Chef Lisa was.  He was already sold and wanted to know when we were going to return.  So I started making plans to go back up in September.  We had a whole month to look forward to our San Juan Island adventure.  Only this time we had another guest come along with us, Chef Robin Leventhal, former owner of the delicious restaurant Crave, awesome road trip pal and season 6 contestant on Top Chef.  And no… she did not make Chef Lisa pack her knives and go home.

The rain poured down.  The morning was cold and blustery in Seattle, and for the entire drive to Anacortes.  It looked like we would be dining in the dining room, that Summer was really gone and Fall had fallen on us like so many raindrops of that morning.  We managed, by some miracle, to catch the ferry that we thought we were going to miss out of Anacortes.  The three of us settled in for the nearly hour long ride and broke out some breakfast snacks.  About half way into the ferry ride, just as we were approaching the San Juans the clouds began to peel back and the sun shone brightly.  The day began to feel like Summer again and we cheered at our good fortune.  This was shaping up to be an amazing day.

Off the ferry we went and headed up the beautiful road to Eastsound to the familiar little cove that houses Allium Restaurant.  When we arrived, it was quiet and Lisa showed us out to the deck where she had put together a “Playing Hookie” tasting menu for our little group.  We started out with house made Foccacia and a gorgeous salad of meticulously peeled Maple Rock Farms heirloom cherry tomatoes.  As Chef Lisa set them down at our table she remarked that it was the farewell to Summer, and indeed it was.  Not just a farewell, but a sensual goodbye kiss of summer.  The texture of the tomatoes so sweet and velvety putting one in your mouth was like receiving a long, slow french kiss.  It was enough to bring a blush to the cheeks, or perhaps that was due the lovely Domaine de Montfaucon Les Gardettes Rosé she served with this glorious salad.

Chef Lisa set up the next dish by saying, “A little something I used to make back at French Laundry”.  We all ooo’ed and ahh’ed as the plates were set down to reveal a truffled risotto topped with even more truffle and two delicate little butter basted “Salmon Chops”.  The chops were made from the collar of the salmon and they were a delectable bite with the rich, perfectly cooked risotto which was paired with a lovely fruity citrus tinged Shooting Star Chardonnay.

At this point the three of us toasting and looking one to another remarking about how lucky we were to have such a gorgeous day graced by impeccable service and  delightful food. When, like magic, the next course appeared before us.  Thin perfectly cooked slices of Painted Hills New York Strip sat atop gnocchi, foie gras in a cabernet glace… and Fra Mani Chorizo!  Chorizo and Foie together!?  We all exclaimed “How bold!” Oh but how it worked… it worked so well!   The steak tender with a small amount of chew, the foie like a velvet butter, the chorizo lent it’s texture and flavor and the gnocchi, well you already know how much I appreciate her gnocchi.  Heavenly, decadent and rich.  It was beautifully paired with a Thurston Wolfe Petite Sirah that nicely cut the richness of the dish without killing it.

Next we had a beautiful “palette cleanser” of a small cantaloupe melon beautifully carved out and filled with strawberries, blueberries and raspberries macerated in Amaretto.  It was such a light and delicate bite.  The taste and the appearance embodied Summer, along with a little glass of Vin Santo.

Our very last dish was what somehow got labeled as “The Disco Cake”.  A gorgeous chocolate ganache smothered pyramid, gilded in gold.  Inside, like you would expect for a pyramid, was treasure.  Fluffy light chocolate mousse with layers of dark chocolate hazelnut and a crunchy chocolate cookie.  Just when you thought that was enough, there were 3 pools of homemade Scotch Caramel to dip your bite into.  Again, Pasty Chef Anna Harlow’s talent is pure bliss.

Orcas Island is a great day trip or a quick get away from everyday life.  It’s a beautiful place to escape and when you have a lure like Chef Lisa Nakamura and places like Allium Restaurant to whet your appetite while you play, there’s no reason to stay away.

This is Chef Nakamura in her kitchen making her infamous gnocchi, she’ll be coming down to the mainland to teach a stress-free entertaining class at DishItUp on November 2, 2010, you can be sure I am signing up for that class.  Of the things I really respect about Chef Nakamura it is her choice to use locally grown ingredients in her dishes, her kindness and care to make sure that her guests are well taken care of.  I am looking forward to many more trips to the San Juans throughout the years pulled by the warmth and deliciously gorgeous meals at Allium Restaurant.

Full disclosure: I have received no compensation from any business or organization mentioned in this article, however I did notice that an item was missing from our tab from the first trip (sneaky Chef)

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

While bustling about town I found myself ending up in Ballard at the Fisherman’s Terminal.  The day was warm and bright and the perfumed scent of the briny sea filled your nostrils.  It was a perfect day to meander the docks and look at boats in the marina, some of them laden with crab pots and fishing tackle.

All that wandering about made me a bit peckish so I stopped in at The Highliner Pub.  I ordered up a cold frothy beer with a cup of Clam Chowder and a heap of their homemade crispy french fries to stave off my hunger.  They are in a great location at the Fisherman’s Terminal and offer cheap beers with cheap pub eats.

The whole while I sat enjoying my meal, my mind was on the boxes of live Dungeness Crabs being unloaded over out front at Wild Salmon.  All the things that I could do with fresh crab… Crab Boil, Crab Louie, Crab and Butter, Crab Corn Chowder.  All these thoughts flitted in and right back out, the only one to stay cemented in my mind: Crab Cakes.

Now when I say Crab Cakes I am not talking about those bread crumb laden “Crab Cakes” where there is more cake than crab.  The kind of Crab Cakes I make are mostly crab, so you can actually see the delicate crab meat with just enough bread crumb and egg to hold it all together.  I also don’t “jazz it up” with a bunch of ridiculous ingredients, if you start with good quality, fresh crab meat you do not need to mess around with a list of ingredients as long as the Magnolia Bridge.  What I make is simple, it’s fresh and it showcases the crab meat the way it should.  The Crab is the star.  The fresh, delicious, sweet star of the show.

So I headed over to Wild Salmon and picked out a couple fat Dungeness Crabs to go home with me and help me make up some of my Crab Cakes.  The folks who work there are really good to their customers.  I’ve been going there for over 10 years and I’ve never been treated badly.  Plus if fighting the crowds at Pike Place Market just isn’t your thing, this is a nice little spot hidden away from the bustle of downtown and there is some nice scenery just a couple steps away from the store front.

When I got home, the crabs got a dip in the kettle and when finished they got a good cleaning and picking to get as much of the meat as possible.  Now for some, especially the squeamish, this is pretty hardcore.  You can certainly pick up already cleaned crab meat and be ready to go with this recipe.  Do not use tinned crab meat,  in a recipe like this where the crab is the star, you will not do the recipe or the crab any justice.  Use fresh crab meat, the freshest you can get for the best results.

Crab Cakes

• 1 lb of lump Crab Meat, fresh
• 2 Eggs
• 1/2 cup Bread Crumbs, plain
• 1/2 cup Green Onion, finely chopped
• 1/2 cup Red Bell Pepper, finely diced
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Black Pepper, finely ground
• 1/4 Teaspoon Mustard Powder

Additional 1/2 Cup Bread Crumbs, Plain (set aside in a small bowl for dredging)
Couple pats of Butter (for frying)

Combine the first 8 ingredients in one large bowl.  Stir to mix the ingredients thoroughly .  Using your hands grab a small handful of the mixture and form a ball, then pat it down into a patty shape.  You can make them small appetizer size, or giant entree sized patties, it is up to you.

Place your dredging crumbs in a small bowl, and coat the flat sides of your patty in crumbs, set aside and get your pan ready.

Get a large skillet and melt a pat of butter in it over medium heat.  Once the butter is melted, start adding your crab cakes in to the pan.  Do not overcrowd the pan, as doing so will result in a soggy greasy crab cake so give the cakes about 1 1/2″ inches between each other.  If you need to do this in a couple batches, feel free to add more butter to the pan to help in the browning process and prevent them from sticking.

Cook until the crab cakes turn golden brown, about 4-5 minutes on each side.  Very important, do not keep flipping the crab cakes.  Set them in the butter and resist temptation to flip them before they are golden brown on one side.  This will prevent the crab cakes from falling apart and ensure that they are cooked all the way through.

Cook’s Notes:
Since the size of the Crab Cake is up to you, you can make mini crab cakes as appetizers for a party.  You can also make “Slider sized” patties and make your own Crab Cake Sliders.
This recipe is great served with a side of Spicy Mayo, Remoulade or Tartar Sauce.

Full disclosure: I have received no compensation from The Fisherman’s Terminal, Wild Salmon Seafood, The Highliner Pub or any other organizations mentioned for this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

Last month I went with my friend Olivia for dinner.  The next day I found out that I had Pancreatitis, for some unknown reason – unrelated to eating out, and I was put on a clear liquid diet for 2 weeks.  That dinner at Fresh Bistro was my last meal of solid food, and it goes without saying that everyday I sipped broth and apple juice I was dreaming of the delightful fresh tastes served up to me that night.

So let’s fast forward a few weeks, I’m finally back to eating chewable food.  Joy of joys!  And the first place I want to re-visit is Fresh Bistro.  I had 2 liquid weeks daydreaming of Pork Belly Bahn Mi, melt in your mouth Wagyu Beef, crisp Salads with tangy “vinny” and sous vide egg.  To celebrate solid food my friend Cristie invited my niece and I to come to lunch with her. She kindly let me choose our lunchtime destination.  Without a moment’s hestitation I blurted out “Fresh Bistro!” And so, off to Fresh Bistro we went.

Fresh Bistro is located in the Mural Apartments Building, on the first floor,  in West Seattle at the Alaska Junction.  It’s street parking or you can use the underground parking across the street.  The interior is earthy, classy and festooned with lush sustainable furniture, like their uniquely gorgeous Sorghum wood tables for inside dining.

Their lunch menu is nice and is reasonably priced.  The service is impeccable.  The two times that I have been we have had the pleasure of being waited on by the new Front of the House Manager Robroy Chalmers (who is also a local artist whose work graces the walls in the restaurant)  They have a knack for making you feel welcomed and special, and the staff is knowledgeable of the foods and drinks that they serve.

Speaking of drinks… you must try one of their seasonal signature drinks, complex and complimentary flavors.  For as ambitious as they are, it pays off big time.  Refreshing, interesting and delicious to sip.  And don’t worry if you do not imbibe as they have a few special concoctions beyond the tired old Shirley Temple to tickle your taste buds so be sure to ask about their non-alcoholic offerings as well.

Now let’s get to the food shall we?
We’ll start with the appetizers.  First off we had Sweet Potato Crab Cakes.  A crunchy exterior that yielded to a creamy inside where the flavors of crab and sweet potato melded with perfection.  It was topped with a smoky chipotle remoulade that finished off the bite nicely.

Next up for appetizers we tried the Shiso Crusted Prawns.  When it arrived at the table we all gasped at the beautiful presentation.  The Prawns were enormous, with a crispy breading infused with chopped shiso leaf.  They were topped with an ethereal sriracha foam and complimented by a green mango pickle.  A savory, delicious bite tickled with the sweetness of the briny Prawn and a slight whisper of sriracha.  These were my absolute favorite.

Once we devoured the appetizers our lunch plates came out in a timely fashion.  I ordered the Mexican Lunch Combo featuring tender Halibut Tacos, refried black beans, avocado corn salsa and spiced rice. The highlights for me were the perfectly cooked Halibut and the tangy-sweet red onion pickle.

My niece ordered the Asian Lunch Combo which consisted of Pork Belly Bahn Mi, an Asparagus Soup with a Curried Goat Cheese Cannelle and an Asian inspired salad.  She enjoyed the soup so much she could not put down her spoon.   When she took a bite of the Pork Belly Bahn Mi all we could hear was “Mmmmm” in between chews with her eyes blissfully closed enjoying every single bite.  Perfect layers of melt in your mouth pork, foie mayo, decadent fried egg with crisp carrot pickle, crunchy cucumber, fresh cilantro and basil.

My friend had the Bistro Lunch Combo, with a Wagyu Beef French Dip, Mussels and a tarragon vin loaded Bistro Salad topped with a gorgeously poached egg.  Let me just say this, I am not and never have been a fan of Mussels.  I find them to be very strong and offputting, but the mussels prepared at Fresh Bistro have changed my mind.  They are absolute perfection, I loved them.  Sweet mild Mussels in a butter broth that are heightened by a touch of rich landjaeger lardon made for a perfectly well balanced bite.  I would order them again and again.

Lastly we moved on to dessert where we shared plates of Banana Pretzel Fritters with Homemade Nutella dipping sauce.  It was like a donut and a loaf of banana bread had a baby and wrapped it in swaddling pretzels.  Quite delicious and a generous portion to share.

We also ordered up a dessert that I had right before I was relegated to a liquid diet.  This dessert haunted me, it was so absolutely delicious that I had to get it again. A Pistachio Financier with a brandied Cherry Coulis and this absolutely divine Mascarpone Orange Blossom Cream on top.  It is a fresh tasting dessert that is not at all heavy on the sweet side.  It is just sweet enough to keep you coming back at it.

Overall it was a splendid lunch, spent with great people including the personable staff at Fresh Bistro.  Would I go back?  Yes, yes, 1000 times yes.

Check them out for their special weekly Seafood Boils and Steak Nights. Reservations are highly recommended.
Also keep in mind that Fresh Bistro changes up their menu to coincide with the changes in local and seasonal produce.  So go enjoy the taste of fresh ingredients at their peak, masterfully put together into a delicious bite that will make your tummy happy.

Fresh Bistro
4725 42nd Ave SW
Seattle, WA 98116
206-935-3733

Hours
Mon – Thur: 11am – 10pm
Fri: 11am – 11pm
Sat: 9am – 3pm | 5pm – 11pm
Sun: 9am – 3pm

Happy Hour
Mon – Thur: 4pm – 6pm | 9pm – 10pm
Fri: 4pm – 6pm | 9pm – 11pm
Sat: 9pm – 11pm

Full disclosure: I have received no compensation from Fresh Bistro , Herban Feast or any other organizations mentioned for this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

Every other week we have friends over for a night of playing games and snacks.  On our last gaming night I made up a batch of Herbed Mixed Nuts that were a big hit with everyone, so I thought… Hey, I’ll make another batch of those nuts!

The big running joke ever since then has been “You’re gunna love my nuts” and really… everyone will love your nuts.  These nuts are delicious and easy as pie to prepare.   They are also an awesome portable snack and an extra bonus is that this recipe is gluten free and vegan friendly!! Make a big batch as they go fast!  If you are interested in a drink that celebrates Seafair and the Blue Angels you really have to go check out ThirstQuest’s Seafair LemonBlueaid, so refreshing and a perfect pair with this recipe.  Just in time for your Seafair enjoyment, be safe out there and have a great time Seattle!

Herb Mixed Nuts

• 1 cup Raw Almonds
• 1 cup Raw Pecans
• 1 cup Raw Cashews
• 1 cup Raw Hazelnuts
• 3 Tablespoons Olive Oil
• 2 Tablespoons fresh Rosemary, chopped or whole leaves – your preference
• 1/2 Teaspoon Coarse Ground Black Pepper
• 1/4 Teaspoon Red Chili Flake
• 1 Teaspoon Demerara Sugar (sub Light Brown Sugar)
• 1 Teaspoon Sea Salt
• Optional Add In: 1 Tablespoon Shaved Black Truffle

Over medium heat add everything into a large frying pan, Toss to coat the nuts completely with the oil and spice mixture.  Stirring constantly for about 7-10 minutes or just until the nuts are toasted. You will want to keep turning and stirring the nuts to prevent scorching or burning the nuts.  Once they are done put them in a bowl or a simple brown paper bag and they are done.  If you want to make them a little extra special you can shave a little Black Truffle over them while they are still warm.

A good indicator that your nuts are ready are the cashews.  Their light color will show you how far along the toasting process is.  Keep in mind that even when you take the nuts off the heat they will continue to keep on toasting, so take them off when you achieve a very light toast.

You will want to use RAW nuts for this recipe.  You can find those at PCC Natural Markets and at other places like Trader Joes.  The reason for the Raw Nuts is already toasted nuts will taste bitter and burnt, Raw Nuts will yield sweet, crunchy and nutty bites that will keep your hands dipping back into the snack bowl or bag.

Full disclosure: I have received no compensation from Trader Joes, Blue Angels,  Seafair or PCC Natural Markets for this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

If you can't get to New Orleans, bring New Orleans to you with my recipe for homemade traditional style Shrimp Po Boy or Eat at Joe's!

I have many wonderful memories specifically tied to the scents and tastes of certain foods.  So many to share, but for now I will just share my latest trip down a food filled Memory Lane.  This will require us to travel back in time to the Summer of ’08 and the journey of a lifetime that traversed over 7,000 miles across America.

We had always joked about getting in a car and driving to Florida, I never thought the day would come when we would actually do it.  Tom Waits was performing and the closest tickets we could get were in Jacksonville.  Jacksonville, Florida.  And so the master plan began to unfold, we would drive straight to Florida and back.  Little did we know Mother Nature would have a say in the route we took to get there.

Turns out that the route we had planned on was being hit hard with the Midwestern floods, in fact several of our Highway routes were closed off due to the flooding.  Add to that our last leg of Kansas into Oklahoma was driven trying to outrun the giant black thunderhead cloud that was dropping tornadoes left and right.  When we arrived in Oklahoma we were shaken by the high winds, lightning and hail… and the hotel reception desk didn’t ease our worries any further as they told us about their tornado alarms and how to get to the storm cellar… which was just beyond the “All-You-Can-Eat Breakfast Buffet”, which we could enjoy if we survived the night.  Awesome.

After staying glued to the satellite radio and keeping it only on the Weather Station we ended up heading straight south and into Texas.  I will just say now that I will not ever complain about Seattle drivers after experiencing a rush hour drive through Dallas/Fort Worth.  We pushed on for Louisiana, and as night fell we asked our trusty GPS to guide us to a night of rest in the swamplands.  Our hotel was hot.  It was humid.  It smelled like it too.  So while we were there and looking over the map I made the executive decision to make a stop off in New Orleans and have a couple days of rest and relaxation from the road.  This decision turned into one of the most memorable highlights of our trip.

We splurged on a room on Bourbon Street with a private balcony overlloking the courtyard where the sounds of Jazz blew in & lingered like ghosts in the early evening.

After many consecutive nights in different towns sleeping in a different flea bag hotel each night I had decided that we deserved to splurge while in New Orleans, so I booked us a room at the Royal Hotel Sonesta.  The location was perfect, in the heart of the French Quarter right on Bourbon Street.  Walking out on our balcony the soft sounds of live Jazz being played in the bars and on the street wafted up piggyback on the scents of crunchy Softshelled Crab, spicy Gumbo chock full of Andouille and succulent blackened Redfish.  We ate.  And we ate.  And when we were done eating we ate some more.

Memories of the road, alligators inspecting toes to nibble, neon green Louisiana swamps and so much more!

On our last night it had occurred to us that we had not had a Po Boy sandwich!  So we called down to the front desk, we were determined to have Po Boys despite the fact that we could hardly swallow air let alone a giant sandwich.  Room service was closed for the night but they informed us that we could call up the Alibi Room, who had a late night menu and might deliver.  So we called… and they delivered, and despite not having the room to stuff our faces, stuff our faces we did.  The best food we had that whole trip was in New Orleans.  Our brief visit in Lousiana left us with full tummies, memories of sipping Mint Juleps on Bourbon Street, Alligators wanting to snack on our toes, the gorgeous Tabasco Plantation and a longing to return.

After many days on the road, and one too many gas station coffee stops, we were ready for our beautiful Seattle.  Coming home after watching 7,000 miles of flat heartlands, swamps, ghettos, deserts, and towns you’d miss if you blinked while passing through… we longed for the lush hilly forests and jade green waters of Seattle.  Coming home has never felt so good.

Coffee and a new Endolyne Joe's menu featuring New Orleans

Home is where the heart is.
So why all the reminiscing about New Orleans?  That’s a good question, and I’ll tell you right now.  There’s a little place tucked up near the Fauntleroy Ferry Terminal in West Seattle, it’s called Endolyne Joe’s.  They run a scratch kitchen and change out their menu every three months to fit a theme.  I took my Guy and my Assistant out for breakfast  because they have the BEST Biscuits & Gravy in town!  Well, I walked in and I noticed that the theme changed to New Orleans… be still my beating heart!

Absinthe Art and Chandeliers at Endolyne Joe's

Endolyne Joe’s doesn’t just change the menu, but they change the decor as well.  Staff paints pictures  and doctors up the place inspired by the theme.  When I say they have a scratch kitchen, that is to say they make everything from scratch right there in the exhibition kitchen.  Don’t come expecting Haute Cuisine.  The food is not fancy, it’s homey and it’s wonderful.  You can actually taste the love in every bite.

Our server Jake greets us with warm smiles & piping hot Caffee Vita coffee

The people who work there are great.  I’ve never had bad service in all the years I’ve been eating there, even when they are slammed they go out of their way to be attentive to their customers.  When you eat here it feels like you are eating at home.  Charming mismatched wooden tables and chairs and worn hardwood floors add to the warmth of the service.  If you’ve been and you’ve seen them on an off night, give them another chance, let them know and they will bend over backwards to see that you are happy.  They are good people making good food.

Travis makes the Andouille Sausage in house at Endolyne Joe's & they are put to good use on this mouth watering Andouille Po Boy with Creole Seasoned Frites.

Along with our breakfast I ordered up an Andouille Po Boy.  I hadn’t planned on it until our server Jake told us that the Chef, Travis, makes the Andouille in house.  Well, of course I had to try that!!!  When it came to the table all splayed open with glistening grilled pieces of sausage laid out on a bed of lettuce we all had to take a bite.  I have to say that it was one of the best Andouille Sausages that I have ever put in my mouth, and I’ve tasted the real deal in New Orleans… Endolyne Joe’s has got it down.  Eating at  Joe’s is like coming home from a long trip away, the people care that you’ve come back and they treat and feed you well.

I was sent home, taking a trip down memory lane.  The scents and sounds of New Orleans.  That last Po Boy our last night in the French Quarter. I left Joe’s inspired to re-create that last taste of NOLA and I’m going to share with you my recipe for a traditional style Shrimp Po Boy Sandwich that turned out to be just as good as the one I had back then.

Shrimp Po Boy
This recipe is ridiculously easy
Dredge: You will need 3 bowls. 1 for Seasoned Flour, 1 for Egg wash, 1 for Seasoned Corn Flour/Flour
Bowl #1 – 1 cup All Purpose Flour + 2 Tablespoons Corn Flour (not meal!) + 1 teaspoon Creole Seasoning
Bowl #2 – 1 Egg + 3 Tablespoons Milk + 1 teaspoon Creole Seasoning
Bowl #3 – 1/2 cup Corn Flour (not meal!) + 1/2 cup All Purpose Flour + 1 teaspoon Creole Seasoning

Shrimp:
2 lbs small to medium sized Shrimp (30/40 Count)
4-6 cups Frying Oil, I used Canola for this recipe
2 quart Pan for Frying

Sandwich:
French Rolls or a Baguette, sliced into approximately 6″ sections
Butter
2-3 Tomatoes, thinly sliced
1 Head Iceberg Lettuce, shredded
Mayonnaise
Pickle Spears

Heat your oil until it comes up to about 350°
Dredge your shrimp in Bowl #1 and coat thoroughly, then dip into the liquid Egg Wash in Bowl #2, then quickly do your final Dredge in the Corn Flour and Flour mixture in Bowl #3.
Carefully, drop your coated shrimp into the frying oil and cook just until they turn golden brown.  Place shrimp on a plate set up with a paper towel to await sandwich assembly. Helpful tip: Do not overcrowd the pan, there should be space enough between the shrimp that they are not stacked or touching each other.  overcrowding the pan will drop the temperature and result in soggy fried shrimp.

Cut open your bread, leave it attached on the long side (like a hot dog bun).  Generously spread butter on the inside, lay them open and give them a quick toast under the broiler, just until they are golden brown.

Now you are ready for assembly!  Slather some Mayonnaise on each side of the toasted bread, then pile on a generous helping of lettuce, followed by your tomato slices and finish it off with a giant heap of fried shrimp, slide a pickle spear alongside it.  Serve it while it’s still warm and enjoy a little taste of New Orleans how I remember it!

Makes 2-4 sandwiches… depending how much shrimp you want to pile on and how many end up being taste tests ;)

Creole Seasoning

• 2 Tablespoons Salt
• 2 Tablespoons Garlic Powder
• 1 Tablespoon Cayenne
• 1 Tablespoon Paprika
• 1 Tablespoon White Pepper, ground
• 1 Tablespoon Oregano, ground

Mix it all together.  Store or use immediately.

Full disclosure: I have received no compensation from Chow Foods for this article.  I just happen to be a fan of what they are doing over at Endolyne Joe’s.
Images by Kelly Cline ©2010 All Rights Reserved

Hitting up the Farmers Market makes great outing solo, as a date or with the family.  Our various markets will often have live music, chef demos, crafts, contests, local artists, author signings and even activities for the kids.  Check with the individual Market’s website to see what scheduled events are coming up.  It’s a great chance to go on an outing to shop for dinner and get to know the people behind the food.  How great is it to pick up a bundle of Kale, fragrant Spring Onions or a bunch of Carrots and hear the Farmer working the stand tell you that those were harvested at 5am that very morning.  It doesn’t get any fresher than that!

So what can you find at your local Farmers Markets?  Well it really depends on the time of year you go.  Farmers Markets selection is based on Mother Nature, so whatever is ripe is what is on sale.  Alongside the seasonal fresh Produce you can also find Eggs, Milk, Cider, Seafood, Beef, Chicken, Pork, Plant Starts, Vinegars, Nuts, Salt, Foraged Foods,  gorgeous Flower Bouquets, Breads, Pastries and Cheese  just to name a few.

Today I am sharing with you some of our major local Farmers Markets information so you can plan your next outing to healthier, local food brought to you by proud, hard working people.  Later I’ll be sharing with you some inside information on a couple of my absolute favorite Farmers Market haunts… and also a few mouth watering recipes that showcase the best food produced right here in the Northwest.

Farmers Markets All Around Washington

• Bellevue’s Thursday Market – OPENS MAY 13th – Thursdays, May 13th – October 14th,  from 3:00pm to 7:00pm, at 1717 Bellevue Way Northeast.
• Bellevue’s Saturday Market – OPENS JUNE 5th – Saturdays, June 5th – November 20th, from 10:00am to 2:00pm, at 10610 Northeast 8th Street.
• Bellingham Farmers Market – OPEN NOW! – Sautrdays, April 3rd – December 24th, from from 10:00am – 3:00pm, at Railroad Street & Chestnut Street. Check their website for more market days.
• Broadway Sunday Market – OPENS MAY 9th – Sundays, May 9th – December 19th, from 11:00am to 3:00pm, at 10th Avenue East & East Thomas.
• Columbia City Farmers Market – OPENS APRIL 28th – Wednesdays, April 28th – October 20th, from 3:00pm to 7:00pm, at Rainier Avenue South & South Edmunds.
• Fremont Farmers Market – OPEN YEAR ROUND – Sundays, from 10:00am to 5:00pm, at Phinney & 34th. Check their website for more info on Ballard, Wallingford & Madrona Markets.
• Kent Farmers Market – OPEN JUNE 5th – Saturdays – June 5th – September 25th, from 9:00am to 2:00pm, at 2nd Avenue & Smith Street
• Kirkland Farmers Market – OPENS MAY 5th – Wednesdays, May 5th – Oct 13th, from 2:00pm to 7:00pm, at Marina Park
• Lake City Farmers Market – OPENS JUNE 3rd – Thursdays,  June 3rd – October 7th, from 3:00pm to 7:00pm, at Northeast 125th & 28th Avenue Northeast.
• Magnolia Farmers Market – OPENS JUNE 5th – Saturdays, June 5th – September 25th, from 10:00am to 2:00pm, at 2550 34th Avenue West.
• Phinney Farmers Market – OPENS MAY 28th – Fridays, May 28th – October 1st, from 3:00pm to 7:00pm, at 67th & Phinney Avenue North.
• Port Townsend Farmers Market – OPENS MAY 1st – Saturdays – May 1st – December 18th, from 9:00am to 2:00pm, at Lawrence & Taylor in Uptown.  Check their website for information on their Wednesday Market.
• Poulsbo Farmers Market – OPEN NOW! – Saturdays, April 10th – October 23rd, from 9:00am – 1:00pm, at Northeast Iverson Street & 7th Avenue Northeast.
• Puyallup Farmers Market – OPENS MAY 1st – Saturdays, May 1st – October, from 9:00am to 2:00pm, at 330 South Meridian in Pioneer Park.  Check their website for information on the Sunday Market.
• Queen Anne Farmers Market – OPENS MAY 20th – Thursdays, May 20 – October 7, 2010, from 3:00pm to 7:00pm, at West Crockett Street & Queen Anne Avenue North.
• Spokane’s Saturday Market – OPENS MAY 1st – Saturdays, May 1st – October 30th, from 8:00am to 1:00pm, at 2nd and Division in Downtown.  Check their website for dates & times for their Wednesday market.
• Tacoma Farmers Markets – OPENS MAY 20th – Thursdays – May 20th – until Season Close, from 8:30am – 2:00pm, at South 9th Street & Broadway. Check their website for locations of two other Tacoma area markets.
• University District Farmers Market – OPEN YEAR ROUND – Open Every Saturday, from 9:00am to 2:00pm, at University Way & Northeast 50th.
• Wenatchee Farmers Market – OPEN MAY 7th – Saturdays, May 7th – October 30th, from 8:00am – 1:00pm, at South Columbia Street & Palouse Street. Check their website for more markets & locations, everyday of the week except Mondays & Fridays
• West Seattle Farmers Market – OPEN YEAR ROUND – Open Every Sunday, from 10:00am to 2:00pm,  at California Avenue Southwest & Southwest Alaska.
• Yakima Farmers Market – OPENS MAY 9th – Sundays – May 9th – October 31st,  from 9:00am to 2:00pm, at 3rd Street & Yakima Avenue.

This is by no means a complete list, but it’s a good place to start you on your exploration into local, honest to goodness food.   Do you have a favorite market not mentioned here, please share it with us!

Some tips when visiting your Farmers Markets:

1. Let the Farmers set up their booths, obey the market rules of no shopping before the official opening of the Market.
2. Keep track of your children and keep them close, but keep it fun.  Let them explore the booths with you and talk to the Farmer’s but be sure to reel them back in when the Farmers start getting busy.
3. Dog owners be sure to note Market rules pertaining to Dogs… some allow them and some don’t, and scoop that poop!
4. Don’t haggle or dicker prices at the beginning of the Market day.  Let the folks who are  paying the posted market price pay, get in and get out.  Save your chaffering for the end of the day, it’s extremely rude to hold up a line of folks who are trying to pay when you want that extra bunch of Lamb’s Lettuce for half price during peak hours.  Most Farmers are willing to make you some really great deals as the market comes to a close, and some will even throw some freebies at you from time to time.  Wait until about 30 minutes to closing before you start bargain hunting.
5. Have fun, get to know your food and the folks who bring it to your table!

Images by Kelly Cline ©2010 All Rights Reserved