Last year, Seattle Times writer Tan Vinh proclaimed Bastille Cafe & Bar’s French fries “The best in the city.”

Even now, on a nightly basis Bastille is inundated with orders. Using hard-to-find Kennebec potatoes and deploying special trade secrets for preparation, chef Shannon Galusha has turned Bastille’s fries into one of the hottest commodities in town.

Recently, we captured photos of Bastille French fries in the making.

Each tray of potatoes represents 20 orders, and on this day, we witnessed 16 trays being prepped (320 orders!).

Have you tried them for yourself yet?

Locavore alert: Join fellow food-enthusiasts on September 26 for a four-course prix-fixe dinner at Cafe Juanita in support of local farms.

Dinner will include seasonal hors d’oeuvres; heirloom tomato pappa pomodoro with smoked sablefish and toasted horseradish; braised pork cheeks with artisan polenta stuffed squash blossoms, corn and chanterelles; and nectarine crostata with Sicilian pistachio gelato and nectarine coulis, as well as expertly paired wines.

In addition to a gourmet four-course wine-paired dinner, guests will enjoy a panel presentation by Andrew Stout of Full Circle Farm, PCC Farmland Trust executive director Rebecca Sadinsky, and Cafe Juanita’s Holly Smith.

All proceeds support PCC Farmland Trust’s Future Farm Fund to purchase Organic Agricultural Conservation Easements.

When

Sunday, September 26, 2010 6:00pm

Where

Cafe Juanita, 9702 NE 120th Pl., Kirkland. For reservations (required), call 425.823.1505.

Cost

$125 per person (not including tax and gratuity)

FareStart’s popular Guest Chef Night hosts Earth & Ocean chef Adam Stevenson on September 16.

Diners will enjoy a gourmet three-course meal prepared by Stevenson for just $24.95, including dishes from the following menu:

Starter

Merguez sausage with creamy lemon lentils and pita bread

Cucumber Ahi tartare with heirloom cherry tomato gazpacho and hominy crouton

Entrée

Duck confit with grilled green beans, almonds, and romesco

Vegetarian Ricotta gnocchi with grilled green beans, almonds, and romesco

Dessert

Lemon mascarpone Bavarian torte with farm berries, olive oil pound cake and a cachaça drizzle

Sound too delicious to resist? Make reservations now at reservations@farestart.org or call 206.267.7606.

Give Piedmontese cuisine a whirl in your own kitchen with one of Spinasse’s fresh, seasonal recipes: polenta with fresh corn.

2 ears fresh corn on the cob, husked and cleaned of silk

6 cups water

1 cup polenta

2 Tbsp butter

¼ cup Parmigiano Reggiano

Holding the corn in a mixing bowl, carefully cut the kernels away from the cob and set aside. Put cobs into the cold water in a large saucepan and simmer over low heat for 30 minutes to make your corn stock. Strain this liquid into another clean, heavy bottomed pot and bring to a low simmer with a hefty pinch of salt. While whisking the corn stock, slowly add the polenta in a fine stream. Cook on low heat for around 45 minutes until polenta is very thick. Stir in butter, cheese and the corn kernels. Let stand a few minutes before serving. This makes a great side dish.