Photo courtesy of food 52

We’re through the first week of the Piglet – Tournament of Cookbooks; Food52′s annual cookbook battle royale. For cookbook nerds like yours truly, the Piglet is great fun. It’s a tournament where the folks at the food community website Food52 take 16 cookbooks published over the last year, pit them against one another bracket-style and have the books judged by various food-loving celebrities. It could be someone like Mario Batali or Nora Ephron weighing in on a winner. Like anything involving a bracket and a chance to place your bets to a winner, The Piglet is a fun read into the biggest, baddest, and boldest cookbook in the land.

This is the third year of the Piglet. The first year’s winner was Seven Fires by Francis Mallman with Peter Kaminsky. I have this book and yes, it is awesome. I particularly like the recipe for cooking an entire cow. But my personal favorite that year was David Chang and Peter Meehan’s Momofuku. Year Two’s winner was Good to the Grain by Kim Boyce with Amy Scattergood. We’re now into the 2012 edition and I’m looking forward to seeing how this Piglet shakes down.

If the first two days of this Piglet is any indication, we’re in for a fun ride. Day One had the domestic goddess Nigella Lawson seducing us with her words. Day two had the delightful Celia Sack of San Francisco’s Omnivore Books weighing in. The third review by James and Caitlin Freemand of SF’s Blue Bottle Coffee, didn’t quite have the lushness of Lawson’s review or the perspective of Sack’s review. Conversely, the Freeman’s felt a bit stilted in my mind, and I couldn’t identify with their viewpoint. Reading these editorials often provides as much perspective about the cookbooks as the critics.

Which is one of the fun things about the Piglet. Because they have reviewers from various disciplines and industries; there will be unique and divergent opinions on cookbooks. Some might love the photographs, some might enjoy the clarity and detail in the recipes. One of my favorite reviews was from the 2010 Piglet when Grant Achatz’ review pitted Canal House Cooking Vol. 1 vs Real Cajun. What I enjoyed about the review was that Chef Achatz’ critiqued two books, each with recipes and styles radically different from his restaurants. His voice made for a great read. I loved it.

There are a few more weeks left in the Piglet, a bunch more reviews, and plenty of opportunities for some upsets. Like the glory of March Madness, we should be in for some surprises. Until then, visit Food52’s Piglet and stock up on those cookbooks. I’m at 336 and I’m getting a bit of an itch to go shopping.

Another great Will Bake for Food is in the books. With a donation total of over $2500 and a wagon full of donated goods, the two Jennys have created another fun community undertaking. From the army of food bloggers that showcased their wares to the throngs of giddy customers, we had a great time and enjoyed being involved with it. Thankfully, all of the festivities were to benefit the noble efforts of the Emergency Feeding Program of Seattle and King Country. And here is how to make the baked goods I brought to the hoedown.

• Frank’s Granola

I’ve already shared my recipe on how to make my version of granola, so please visit the post. The key takeaway; granola is easy to make and your imagination can create any combination that you like. Feel free to add nuts, dried fruit, candy, or anything else to your mix. The important part is knowing the ratios and not adding too much bulk that it won’t brown. And keep an eye on the granola after 60 minutes; this is the moment where it’ll start turning golden brown, feel free to stir to distribute the granola.

• Brown Butter Nordy Bars

Growing up in Seattle, shopping at Nordstrom is a rite of passage. As a kid, the opportunity of having a Nordy Bar from the Nordstrom Cafe was a highlight of these trips. It was a perfectly dense, slightly rich, and delicious sweet treat. A hybrid between a blondie and a cookie, this was one of my favorite things about Nordstrom visits.

A recent twitter chat with some friends brought the Nordy Bar back into my mindshare. Naturally, it was to be made for Will Bake for Food. I did a bit of research and landed on this recipe that seemed close. Wanting to elevate it a bit, I thought of browning the butter to add that distinct nuttiness that brown butter gives.

The Brown Butter Nordy Bars were excellent. But they weren’t exactly a Nordy Bar as I remember it. I think I’ll spend some time researching the Nordy Bar and tweaking the recipe to see if I can create that perfect snack that I had growing up. And maybe start a grassroots campaign to have Nordstrom bring it back. Stay tuned.

I’ve had the benefit of having the original cookie at the Upper East Side Milk Bar and through their online ordering system. But the recipe for making them at home hasn’t been crystal clear. Before the recipe was released in the Momofuku Milk Bar cookbook, plenty of bloggers offered their take on how to make it. Some were close, but weren’t quite there. Then, the Amateur Gourmet found the recipe on the Live! With Regis and Kelly website, which is oddly random in its own right. So the recipe was available for all. Still, they weren’t quite right; they were close, but they weren’t the perfect compost cookie. I made a few different batches after reading the comments in the Amateur Gourmet posts and noticed that others shared my issue; the cookies ran, the ratios were a bit off, etc.

Then the Momofuku Milk Bar cookbook came out this fall. Bakers rejoiced. I was able to see Christina Tosi recently at Seattle’s Book Larder to talk about the book and her history at Milk Bar. One of the chief takeaways that I had was her use of glucose in baked goods. This bit of food science was something she picked up from kitchen experience and cooking school and something I’ve never considered in baking (she’s a pro for a reason, folks). Glucose is an invert sugar syrup that aids in keeping the cookie crisper longer and add body and texture. I wouldn’t have known this without hearing Chef Tosi talk about her baking techniques. I now think I’ll work glucose into more of my baking.

Without further ado, here is how to make the version of Compost Cookies that I made for Will Bake For Food:

Compost Cookies (adapted from Christina Tosi’s Momofuku Milk Bar cookbook)

1 Cup of butter, room temperature (2 sticks)
1 Cup of sugar
2/3 Cup of tightly packed brown sugar
2 Tbsp of glucose

1 egg
1/2 tsp of vanilla extract

1 1/3 cup of AP flour
1/2 tsp of baking powder
1/4 tsp of baking soda
1 tsp of salt

1 Cup of semi-sweet chocolate chips
1/2 Cup of butterscotch chips
1/2 Cup of crushed toffee (I used Heath toffee chips)
1/3 Cup of old-fashioned oats
2 1/2 tsp of ground coffee
1 Cup of crushed pretzel sticks

1. Combine butter, sugars, and glucose in a stand mixer with the paddle attachment and cream together on medium for 2-3 minutes. Scrape down sides and add egg and vanilla. Start mixer again to medium and mix for 7-8 minutes
2. Reduce speed to low and add flour, baking powder, baking soda, and salt. Mix until dough just comes together (roughly 1 minute). Scrape down sides of bowl
3. On low speed, add all mix-ins at low speed and incorporated
4. Rest cookie dough in the fridge for a minimum of 2 hours
5. Heat oven to 375F
6. Arrange cookies on sheet pans lined with parchment of Silpat liners. Scoop cookie dough in equal sized ball (a little larger than a golf ball) place 6 cookie dough balls per sheet pan.
7. Bake for 18 minutes until golden brown on edges and a bit soft in the middle
8. Remove from oven and allow cookies to cool. Sprinkle with a bit of salt to amp up the salty/sweet taste sensation
9. Enjoy

The 2nd Annual Will Bake for Food is this weekend. After having a great (and successful) time last year, the two Jennys, along with their food blogging friends, are back at it again to support the Emergency Feeding Program of Seattle and King County. Put on by the Jennys (Jenny Miller of Rainy Day Gal and Jenny Richards of Purple House Dirt), Will Bake for Food is an epic bake sale featuring a platoon of talented local food bloggers. It goes from 11am-2pm on Saturday, November 12 at the University Heights Center in the U-District neighborhood.

I’ll be helping out again and look forward to this year’s event. I have an idea of what to make and it should be tasty. Last year, I made Meyer Lemon Cookies from a recipe that my mom wanted to keep a secret. Until I posted it to the internet. Good food should be shared!

Be sure to join myself, the Jennys, and our blogging friends as we do our part to benefit the Emergency Feeding Program. Please bring non-perishable goods or monetary donations. And bring an appetite, I have a feeling my food-writing brethren will step up their game.

The Best Thing I Ever Ate photo courtesy of Hulu

-This post originally appeared on Seattlest

In case you missed it, last Monday featured the Food Network crushing on Fremont’s Revel for the ‘Messy‘ episode of their series, The Best Thing I Ever Ate. The premise of this show is the Food Network featuring various culinary dignitaries waxing poetic on what they think is the best thing they’ve ever ate. And this past Monday was Revel’s turn to be celebrated. But this restaurant gem isn’t the only place in Seattle that they’ve considered for the best thing ever eaten; there are a solid group of restaurants famously noted by people talking about their food, famously talking about our city’s food.

• Revel’s Asparagus Pistachio Olive Chutney Radicchio Rice Bowl – This Fremont hotspot has packed the house since their opening last winter. That likely won’t change with the New York Times‘ Frank Bruni expressing his love for Revel’s Rice Bowl. If you recall, last summer, Bruni shared his recap of his time in the area and one of those loves was for Revel’s Rice Bowl, so much so, he thinks it’s one of the best things he ever ate.

• Lola’s Made to Order Doughnuts – Featured on the episode, “Totally Fried,” Giada De Laurentiis enunciates her adoration for Tom Douglas’ doughnuts at Lola. Although, in the episode Giada was actually inside Tom’s Dahlia Lounge, not Lola. No matter the location, these dollops of fried dough are sublime.

• Serious Pie’s Roasted Chanterelles Truffle Cheese Pizza – Another feather in the cap to the Tom Douglas group for the pizza that had Tyler Florence rhapsodizing on Serious Pie’s chanterelle pie on the ‘Pizza‘ episode.

• Toulouse Petit’s Cured Pork Cheek Confit Hash – This episode featured Toulouse Petit’s breakfast happy hour by Melissa d’Arabian; Season Five winner of The Next Food Network Star. She particularly likes the ‘Bang for the Buck‘ that one gets from Toulouse Petit’s Pork Cheek Hash.

• Purple Cafe’s Calamari – Melissa d’Arabian gives Kirkland’s Purple Cafe some love for their calamari. On this ‘Appetizers‘-themed episode, she finds this appetizer staple executed perfectly by the wine-centric restaurant and the Moroccan aioli that puts it over the top.

• Dahlia Lounge’s Lemon Scallion Dungeness Crab Cakes – Once again, the Food Network gives some love to Tom Douglas for his crab cakes at Dahlia Lounge on the ‘Obsessions‘ episode. Giada De Laurentiis was smitten with these glorious hockey pucks of crab meat created by the TDR group. This Seattlest agrees; these crab cakes are delicious.

• Le Pichet’s Raclette Savoyarde – Uber food nerd Alton Brown weighs in the ‘French Favorites‘ show with his affection for Le Pichet’s Raclette Savoyarde. This ultra rich cheese dish is a thing of beauty.

• Cafe Juanita’s Fruit Sorbet – Another Eastside  entrant, this time they give kudos to Chef Holly Smith’s Poco Caretto Fruit Sorbet at Cafe Juanita. In this ‘With Fruit‘ episode, Melissa d’Arabian sings the praises of the Beard award-winning chef’s sorbetto.

Eight different dishes from Seattle-area restaurants that the folks at the Food Network consider some of the best food they’ve ever eaten. Always good for the area to get culinary street cred. Now I’m hungry.

*Note – Give the restaurant a call if you want any of these dishes specifically. Menus are subject to change and just because it was on television doesn’t mean it will be there when you go. 

Photo: Raphael Brion/Eater NY

The good folks at Eater recently posted a robust list of buzzy cookbooks coming out this fall and holiday season. It’s not just cookbooks; tomes on cocktails, food history, memoirs, miscellany and more dot the field. And this food nerd is particularly excited for most of them. With the rundown of cookbooks, Eater took a wide angle glance at the season’s books that dabble in the world of food and wine. I’m selfishly narrowing the list to the books that I want. Here they are:

-Eleven Madison Park the Cookbook by Daniel Humm and Will Guidara

In my trips to the Big Apple, three restaurants stood out to me; Fatty Crab, Le Bernardin, and Eleven Madison Park. Each had a uniquely wonderful experience. Particularly for Eleven Madison Park. Going there, I had high expectations, but I wasn’t prepared to be blown away by our meal. It was amazing. And knowing how Chef Daniel Humm and restaurateur Danny Meyer have evolved the restaurant, I’m anxiously awaiting this book.

-The Art of Living According to Joe Beef: A Cookbook of Sorts by David McMillan, Frederic Morin, and Meredith Erickson

When we visited Montreal last year we partook in some great meals. Au Pied du Cochon and Kitchen Galerie amongst those. However, the neglect of going to Joe Beef continues to eat away at me. So this new book from the folks in the Sud Ouest neighborhood will allow me to get a feel for the restaurant. And then I can plan another visit to Montreal to indulge in more of the city’s food. With Joe Beef atop the list.

-The Family Meal: Home Cooking with Ferran Adria by Ferran Adrià

Continuing Adria’s culinary domination is this latest book. Built on the notion of Family Meal; the dinner made by a restaurant’s staff before service starts. And when the inspiration and ideas come from his El Bulli, even more exciting. Another in the line of great Phaidon books that delve into Ferran Adria’s world.

-Momofuku Milk Bar by Christina Tosi

The march towards Momofuku world dominance continues. This time in the form of Chef Christina Tosi’s irreverent, creative, and tasty sweets and baked goods. If one ever goes to NYC’s Momofuku Milk Bar, one will find things like Crack Pie, Compost Cookies, Cereal Milk Soft Serve Ice Cream; hopefully all of these things make it to the book. I can’t wait to find out.

-CakeSpy Presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson

Head Spy Jessie Oleson and her valiant Cuppie the Cupcake arrive via book form to share recipes and whimsy in this book. You should dabble into the world of CakeSpy for the subversively light-hearted look at baked goods. Plus, Jessie is rather awesome.

-The Seasonal Cocktail Companion: Recipes and Projects for Four Seasons of Drinking by Maggie Savarino

If you’ve had a drink at Madison Park Conservatory or read her column in Seattle Weekly, you know that Maggie Savarino knows her way around liquor and spirits. This book adds a seasonal component to cocktails; taking a look at what’s fresh and applying them to libations.

There you have it; a half-dozen new cookbooks that I’m looking forward to. And if there are some others that make their way to me (Mario Batali’s new book, the cookbook from the Voltaggio brothers, Jacques Pepin’s latest), I won’t say no to them either.

Where should you get these new cookbooks? Amazon is of course the option, but why not support your local independent book store? Even better, go visit Seattle’s own Book Larder when it opens this October. It’ll be Seattle’s first culinary bookstore and all sorts of great events will happen there. See you around the reading room. And then the kitchen.

This post first appeared on Seattlest.

Over the last few summers a wine event in Seattle has flown so far under the radar most wine fans don’t know it happens. And just a few weeks ago, it occurred yet again. Stephen Tanzer is one of the more renowned wine reviewers in the world. His International Wine Cellar newsletter (and Winophilia blog) is required reading for winos. In my opinion, he’s part of the big three with Jancis Robinson and Robert Parker. And he’s part of this wine event that happens the past few summers.

I’ve been fortunate to attend these wine tastings. The first was in 2008 at Art of the Table. The theme that year was the five best Syrah and Cabernet Sauvignon, in Tanzer’s estimation, that Washington can produce. It was a great event which opened my eyes to the capability of our state’s wines. An added benefit was the opportunity to learn from Tanzer, which has been a bonus to every year’s tasting. In 2009, the event was moved to Tom Douglas’ Palace Ballroom. The theme followed suit, but Tanzer added the wrinkle of one of his favorite Syrahs and Cabs from other parts of the world as points of comparison. 2010 focused all Syrah, showcasing the very best that Washington can produce with this Rhone varietal. In attendance were some of the winemakers whose bottles were being poured that evening. A great night to be a wine nerd.

The theme for the 2011 tasting? To shine the light on 2005 Cabernet Sauvignon and Cab blends from Washington. That particular vintage was highlighted because of the class that it showed and also to have some wine with a touch more bottle age. Why Cabernet? To see what this noble grape can do in the vineyards of our state and in the hands of area winemakers. Speaking of those winemakers, they were again in attendance. Always interesting to see the give and take of what Steve tasted, what the winemakers discuss, and how the crowd responds to the wines – all at the same time.

I was familiar with most of the wines; regardless, all of them had me intrigued to see what Steve Tanzer and the event organizer, David Hamilton, had in store for us. What was exciting about the evening was to try all of these wines in an open format with one of the world’s pre-eminent wine critics shepherding us. This was the format of all the past tastings and it made for a rare wine night to learn and try some world class wines.

Here are the wines that were poured in 2011:

• Long Shadows Vintners Collection Chester-Kidder Red Wine Columbia Valley
• Cadence Winery Bel Canto Red Wine Red Mountain
• Betz Family Winery Le Parrain Red Wine Columbia Valley
• Grand Reve Vintners Collaborations Series I Ciel du Cheval Vineyard
• DeLille Cellars Chaleur Estate Red Wine Yakima Valley
• Soos Creek Wine Cellars Ciel du Cheval Vineyard Red Wine Red Mountain
• Corliss Estates Cabernet Sauvignon Columbia Valley
• Januik Winery Cabernet Sauvignon Champoux Vineyard Horse Heaven Hills
• Chateau Rollat Edouard de Rollat Walla Walla Valley
• Abeja Cabernet Sauvignon Reserve Bottling Two Columbia Valley
• Leonetti Cellar Cabernet Sauvignon Walla Walla Valley
• Quilceda Creek Vintners Cabernet Sauvignon Columbia Valley

The folks that were at the event to represent their wineries were:

• Bob Betz – Betz Family Winery
• Chris Upchurch – DeLille Cellars
• John Abbott – Abeja
• David Larsen – Soos Creek Wine Cellars
• Gilles Nicault – Long Shadows
• Paul Mcbride – Grand Reve Vintners

In going through this horizontal tasting, the first two flights were red blends with a focus on Bordeaux varietals and how they leaned on Cabernet Sauvignon. The last two flights were almost all Cabernet Sauvignon. As we went through the flights we noted that though these wines did have some age, they were still relatively young. One wine in particular was noted as having life through 2030 in its tasting notes. A key to tasting any red wine is to pay attention to the tannins; are they chunky and harsh? Or fine-grained and supple? Tannins are one of the hallmarks of red wine and having a gauge of their context can help in the appreciation of what you’re drinking.

As we went through the flights, I thought back on last year. On Syrah and how this grape shows much promise in Washington. I remembered the high level wine nerd discussion that broke out when the subject of clonal differences came up; how this clone was better than that one. This year, the talk was a bit more straightforward, not quite as geeky, but still plenty nerdy. We discussed the essence of terroir. That magical French notion, where wine exhibits a sense of place and if it exists in Washington. While some of the winemakers say that yes, Washington does have it, but because many of the wines come from grapes across the best vineyards of Eastern Washington, the goal of the best wine is what they aim for.

We also spent time reminiscing on the 2005 vintage. Often considered one of the great recent vintages for Washington, it gave the winemakers grapes to make great wine.  And for most of the winemakers, they spoke fondly as to what Mother Nature gave them and how the conditions were ideal for growing Cabernet Sauvignon; the Indian summer that year attributed to the structure of the grapes. That 2005 was a vintage where a winemaker could let the grapes shine. One of the things that I consider when tasting wines, can you taste the winemaking? Can you notice the level of oak that went into the wine? As we embarked in tasting, my mind was swimming in how to taste just these components.

Of the wines we had, my personal favorite was the one from Soos Creek Wine Cellars. I didn’t know much about them going into the evening, but it was an elegant and beguiling Bordeaux-style blend of 46% Cabernet Sauvignon, 36% Merlot, and 18% Cabernet Franc. The tannins were like sand with a mid-palate of dried fruits and a rich and fulfilling finish. This wine was great. Even better was that it was unexpected. I’ll be keeping my eye on Soos Creek and the other offerings from David Larsen.

The other winethat stood out to me (note – all of the wines were very good, some just resonated with me that evening more than others) was the Betz ‘Le Parrain‘. We learned from Bob Betz that ‘Le Parrain’ means Godfather, and they don’t make it that often (once in the last 15 years) and this vintage fit the bill to make it. I also really enjoyed the offerings from Januik, Chateau Rollat and Leonetti Cellar. Who am I kidding? All were good.

One of my favorite moments of these dinners is learning about the up-and-coming wineries in Steve Tanzer’s estimation. It was at the event in 2008 where he told us about Corliss Estates. When he was telling us about Corliss Estates, most in the room never heard about it. Now wine nerds all know about this Walla Walla winery. Here are the wineries that Tanzer was particularly impressed by in his recent visit: Kerloo Cellars, Tulpen Cellars (for their Sangiovese), Saviah Cellars, Sleight of Hand Cellars (although their labels leave a lot to be desired), Den Hoed Wine Estates, Eight Bells Winery (particularly the Syrah), Obelisco Estate, Woodinville Wine Cellars, Efeste (white wines were showing particularly well), and Gorman Winery (their best vintage to date). I wonder what Steve’s thought is of Figgins, the new bottle from Figgins Family Wine?

What was exciting and exasperating about this tasting is the exclusivity and scarcity of these wines. It was an honor to be able to taste the high caliber of wines, and exasperating in that they are all probably impossible to get at retail. We’re probably setting sail into the world of wine auctions and the like on eBay, I have no idea how that will work out. So good luck finding any of these.

Key takeaways from that evening; we drank a lot of great wine. The 2005 vintage provides a barometer for how great Washington wines can be. The 2008 vintage is very exciting and quite good. The price and value of Washington wines is amazing. Soos Creek was my winner for the evening. But all of the wines were very good, and some a part of the status of Washington’s new cult wines. And now I’m looking forward to the 2012 edition of this epic wine tasting.

Some advice; don’t ever buy granola. Ever. Just make your own. It’s easy to make and you can cater the flavor to how you want. Au revoir, crappy nuts. Peace out, bits of old, tired fruit. Once you start making your own granola, feel free to laugh at those that put it in their shopping basket.

This recipe for granola is adapted from David Lebovitz. Who adapted it from Nigella Lawson’s Feast cookbook. Following along? It started with a British food goddess, who inspired an American in Paris, which further inspired a Filipino-American food nerd in Seattle.

We love granola in our cupboard. It’s a great snack throughout the day and a perfect addition to breakfast. Added to yogurt with a dollop of honey or as a cereal, it’s a great way to kickstart the morning.

As I started making it more and more, I took the recipe that Lebovitz/Lawson started with and added my own tweaks to it. The key is knowing the ratio of the dry goods to the wet; As long as you have 10 cups of the dried goods, you’re good to go. Because we are a nut-free kitchen, I would omit the nuts and start adding other stuff to balance out the volume. Like pumpkin seeds or shredded coconut. I also bumped up the volume of wet ingredients to create more chunky clumps that are so welcome in granola. Finally, we’ve landed at a good medium and now have granola on demand.

Without further ado, here’s how to do it:

Granola (adapted from Nigella Lawson’s Feast)

5 cups old-fashioned rolled oats (do not get minute oats; they don’t have the same texture)
2 cups pumpkin seeds
1 cup unsweetened shredded coconut
1 cup sunflower seeds
1 cup untoasted sesame seeds
2/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon sea salt

1 cup unsweetened applesauce (or another unsweetened fruit puree)
1/2 cup rice syrup
1/3 cup honey
1 teaspoon vanilla extract
2 tablespoons vegetable oil

1. Preheat oven to 300F
2. In a large bowl, mix the oats, pumpkin seeds, sunflower seeds, sesame seeds, brown sugar, cinnamon, ginger, and salt until well incorporated
3. In a small pan, warm the applesauce, rice syrup, honey, vanilla extract, and vegetable oil over low heat
4. Mix the liquid mixture into the dry ingredients until blended. No need to overstir
5. Divide mixture between two baking sheets
6. Bake granola for 65-70 minutes, stirring every 20 minutes, until granola is golden brown. Swap position of pans in oven to distribute even heat halfway through cooking
7. Remove from oven and cool completely. This time allows the granola to crisp up and dry out
8. Place granola into airtight storage containers. It will keep for up to one month. You will eat it much sooner than that.

*After you make the granola, feel free to add dried fruit. Cherries, raisins, craisins, M&M’s, cocoa nibs; anything would be appropriate. Have fun with it and add your own spin.

From the Washington Wine Commission's Facebook page

This post originally appeared on Seattlest.

We’re into the second week of August and summer (by Seattle standards) has settled into a groove. Seafair is over. Bumbershoot is right around the corner. On the beverage front, we’re enjoying rose, sparkling wine, and lighter fare to match the breezy notion of the season. But as August is upon us, our focus goes to Washington Wine, which is what we’re led to believe. August is Washington Wine Month, so deemed by the Governor and the State Liquor Control Board. Or is it March? The folks at the Washington Wine Commission say March is Washington Wine Month. Therein lies the trickiness; can one state have two wine months?

Washington does in fact have two wine months. Both deemed as such by rather large and influential groups. And it doesn’t look like it will slow down anytime soon. Both factions have been entrenched with touting their months for the last few years. I do wonder why these two groups don’t convene to iron out which month is actually the one. I suppose having two wine months isn’t a bad thing; having more chances to celebrate and drink homegrown wine isn’t awful by drinking or marketing standards. And as we’re knee deep in August, the Washington Liquor & Spirits stores are ringing in the month by having specials on Washington wine. The catchy marketing slogan they are going with is ‘A Fine Time for Washington Wine‘. Here’s more info on the discounts involved.

For context, the March version of Washington Wine Month is more event-oriented than the August rendition. Wine shops and restaurants host dinners featuring Washington wines and wineries, and the headliner event is the grand tasting for Taste Washington. Seattlest went to the tasting this past spring, which is a part of a culmination of seminars, trade tastings, and dinners that put their spotlight on Washington Wine.

There you have it, we have two months among twelve to celebrate Washington wine. While the August version of Washington Wine Month doesn’t have the pomp and circumstance as the March version, it’s a notable effort to bring our state’s eleven American Viticultural Areas/appellations to the forefront for the second time this year. Afterall, budget cuts forced out the Washington Tourism office this year, let’s help support the Washington wine industry by buying local and drinking local. Enjoy Washington Wine Month this month, and when we begin March, we can do it all over again.

This post originally appeared on Seattlest.

Cult wines. Ask wine people their thoughts on them and you’ll get divisive opinions. On one hand, you have wines of high vineyard quality, scarcity, and prestige. On the other, you have wines that are absurdly expensive, nigh impossible to get, and carry a snob level that is only matched by those that regularly read the Robb Report. So this recent article from local wine writer Paul Gregutt is an interesting shift on the notion of cult wines. The tenet is this: The main principles of cult wines and how the scarcity, high quality, allure, etc, can all be attained by delving into the world of Washington wines.

How did the market land at this nexus of bottles of wine that fetch $300 (and more) which are often more suited for collectors than consumers? How it started is debatable, but one of the first of the notable cult wineries mentioned is Napa’s Screaming Eagle. In the early ’90′s, the folks behind Screaming Eagle released a wine with high quality grapes, but low case quantities which received high scores from wine writers. Now, people go out of their way to acquire them and often spend time searching for the next cult winery. Cult wines are often a California thing as a number of their wineries sport this status. Other California cult wineries of note are Harlan Estates, Shafer, Sine Qua Non, and Opus One. In the case of Opus One, they are so revered that Jay-Z has namechecked them.

Ever since breaking into the market, Washington’s wine industry is always on the upswing. With a growing number of wineries, high quality vineyards, and talented winemakers, Washington is consistently poised to set their worldwide mark on the industry. Some feel that Washington is the next great wine region. And in Gregutt’s article, he used Washington wine to tweak the notion of how cult wines are perceived. Instead of thinking of them as difficult to obtain, he thinks of Washington wine as easier to get a hold of and not something for collectors. This speaks to the quality of Washington wine and it’s limited quantity by means of emerging producers, but not a purposeful mandate to produce a cult wine.

Access is one of the nice things that Washington wineries have going for them. While some may have closed mailing lists, they still want to get their wine into the hands of consumers, so they work hard on distribution – a little clever Internet searching and you can likely find most anything. An added bonus to high-end Washington wines? They won’t be as expensive as those in the Screaming Eagle and Harlan fold. But that doesn’t mean they’ll be cheap either.

Washington wines entering the mindshare of the new cult start that leap to mind are Quilceda Creek and Leonetti Cellars. They are often the standard bearers and in the case of Leonetti, starting a second label that draws upon its initial success. But there are other wines in our state that can place in the new cult: Abeja, Gramercy Cellars, Cayuse, Corliss, Long Shadows, and Rasa. All can be found at your local wine shop. This is exactly the advantage about this new cult that Paul Gregutt envisions; high quality wines can not only be found without having to empty the wallet, relatively speaking.

Enjoy searching for the next great Washington wine. Who knows, you may have the next Screaming Eagle in your cellar.

This Sunday is the ‘Deck Warming Party’ for the Seattle Wine Outlet’s Interbay location. The Seattle Wine Outlet has long been a resource to score deals on wines from all over the world. But it also hosts classes and tastings, along with an upstairs room for private events. If you’ve ever been upstairs you know that it has access to a rather spacious deck. Prior to this Sunday, the deck wasn’t used for anything in particular. That has now changed as you can use the rooftop for events or to sip on vino or some noshes. Hopefully under the mercurial Seattle sun.

Richard Kinssies’ Interbay Seattle Wine Outlet is the largest of his three spots. The original, in SoDo, was the first and went through a remodel a few years back. Greenlake Wines is the newest one with more of a neighborhood wine bar feel. Interbay, with their new deck gives another reason to go. If not for the deck, visit for the various roast parties they host through the year. To tally them, they’ve had salmon roasts, lamb roasts, pig roasts, and wurst roasts.

For a fun excursion this Sunday, from 12-5pm, the Interbay Seattle Wine Outlet will be cutting the ribbon and celebrating their new rooftop deck. There will be food off the grill and wine deals to compliment. The three bottles that are priced to sell are an OR Pinot Noir ($7/bottle), Italian Gavi from Piedmont (3/$12), and a NZ Sauvignon Blanc (3/$12). Wine al fresco? I think there is a place for that in Seattle.