Summer is the time to be living in (or to visit) Seattle. Don't believe me? Combine beautiful, mild weather with an abundance of outdoor recreational activities, sunsets that bring out the romance in anyone, festivals, gallery walks, music and, oh yeah—FOOD!

I like to eat and drink.
One of my favorite times of summer is that haunting period called "Happy Hour." Whether it's sipping on a Dag Daddy (a delightful combination of Jolly Rancher candies infused with vodka, straight up) at the New American Broadway Grill or noshin' on catfish fingers with jalapeño aioli at Sazerac, there is no shortage of summertime food and drink specials around the city.

A tear rolls down my cheek?
Monique Barbeau, renowned Executive Chef of Fullers at the Seattle Sheraton, announced she is leaving the four-star restaurant this month. She will, however, continue with the restaurant as a consultant and will be teaching culinary classes at Seattle Central Community College. Fire gutted Queen Anne's Olympia Pizza in July and damaged Seattle's fixture, 5 Spot. 5 Spot held a pancake breakfast shortly after the fire to thank Seattle's hard working firefighters. Doors should open again this month.

Did I mention I like to eat?
Yarrow Bay Beach Cafe keeps on tempting diners with daily specials with ethnic flare. Ethiopian daily specials included Ta'miya "Falafel" and Bamia (described as traditional Arabian lamb and okra stew with a touch of lemon, served warm with pita bread). Specials have now switched to Latin America with Costa Rican dishes such as Pastelillos de Carne en Parillas (ground beef spiced with onion, chili flakes and panko, wrapped in sliced bacon and banana) and Mahi Mahi Tico (fresh Mahi Mahi grilled and placed in a bed of fried tortillas accompanied with tortilla sauce, garnished with sour cream and avocado).

Watch out for the bulls!
Six Degrees at Greenlake celebrated the annual running of the bulls at Pamplona on July 14 with a four-course dinner. The dinner included sangria and tapas, rotisserie pork and strawberry flan. Andaluca at Seattle's Mayflower Hotel celebrated its second birthday by tapping a cask of Hidalgo Sherry flown in directly from Spain. Chef Greg Paulson prepared a variety of tapas served at happy hour prices while guests enjoyed Flamenco guitar by Brian Baldwin.

What the??
"Aroused Americana" is how Executive Chef Philip Kephart and chef Nick Musser describe the menu at Seattle's soon-to-open hot spot, Icon Grill. A more in-depth investigation reveals "food that celebrates the simple pleasures and rewards diners with quality ingredients, masterfully prepared and rich in memorable taste." The menu includes "feel-good" favorites such as Double Broth Chicken Soup, Molasses Glazed Meatloaf with Sweet Corn Mashed Potatoes and Blackstrap Gravy, and the ever-tempting Texas Fudge Funeral Cake. The restaurant is located on the corner of 5th and Virginia in downtown Seattle, is 7,200 square feet and seats 165. Decor includes blown-glass chandeliers and art as well as a cast iron urn in a slumped glass fountain.

We love our cognac.
El Gaucho restaurant is the second largest server of Richard Hennessy in the Western United States, according to John Overleese of Schieffelin Somerset, the company which represents Hennessy. The largest server is Caesars Palace in Las Vegas. Richard Hennessy is the oldest cognac available, with some dating back to the 1800s. A one-and-a-half-ounce serving at El Gaucho sells for $150—Seattleites are willing to pay the price for decadence.

More food and music?
Mark Manca, former owner Manca's, has joined Schwartz Brothers Entertainment Services as General Manager of Food and Beverage Operations at the Seattle Symphony's Benaroya Hall. Schwartz Brothers holds the exclusive food and beverage contract at Benaroya Hall.

Canlis gives guests a taste of James Beard House menu.
In honor of chef Greg Atkinson's invitation to prepare the Pacific Northwest dinner at the James Bear House in New York in June, Canlis offered the same menu to guests from June 22 through July 3. The menu included items such as Dungeness Crag Legs and Grapefruit in Belgian Endive Leaves, and Quail Eggs with Montana Paddlefish Caviar as hors d'oeuvres, Dungeness Crab Cake with Orange Butter, and Copper River Salmon with Wild Morels and Cream. The full menu served with wine was a bargain at $90 per person.

I'm off to The Bite!
By the time you read this, the long-awaited annual Bite of Seattle will be over. But I'm looking forward to telling you all about the famous chefs I met and fabulous foods I tasted over the three-day event. Until next time, eat, drink, and enjoy your summer!

Kate LaPoint is owner of To The Point Business Imaging, a marketing, public relations, writing and editing company in Seattle, WA. She can be reached at 206.985.0063