The new Armory at the Seattle Center has been bringing in some fresh (and yummy) new food stalls to delight the taste buds of locals and visitors alike!  The Center now is running a promotion, starting tomorrow, Sunday October 7th, (slated to run until May) that offers $1 parking in the garage off of 5th if you spend at least $10 in food at the Armory.

The parking garage in question is the one on 5th, between Harrison and Republican.  Across the street from the EMP and right at the Gates Foundation.

The validation program applies to parking during the day and evening. The simple system allows parkers to take a parking ticket as usual upon entry into 5^th Ave N. Garage. Then when they make their $10 or more purchase from any one of the participating food merchants, they show their parking ticket and ask for a validation ticket. Directions on the validation ticket then guide them through the process. The $1 fare applies to parking of up to 90 minutes. Vehicles parked longer than 90 minutes and less than five hours receive a $2 discount on the standard rate.

The parking validation program is slated to remain in effect through May 24, 2013 in 5^th Ave N Garage, located just across 5^th Ave N. from Seattle Center between Harrison St. and Republican St. Parking validation is not available on several dates in which parking fares are collected upon garage entry in order to expedite exiting after large gatherings on the grounds such as KeyArena concerts and sporting events. Only one validation per vehicle is allowed, and validation is good only for the day of food and beverage purchase.

Just one month after Nucleus hair salon shuttered its doors, a new business is opening up in the same Lower Queen Anne shopfront, and perhaps not surprisingly, it’s a restaurant. Mo’s Sub Co. will be “coming soon” to the space at 621 Queen Anne Ave N., according to the sign in the window, but beyond that little else is known.

There is currently no website or any online information for the business, and no permit applications have come through the city for that address. But whoever “Mo” is, we’re guessing he’s not from around here, considering the misspelling of Queen Anne (sans the last ‘e’) in the sign.

Still, in the current economy, where vacant storefronts have been sitting empty and idle for months at a time before a new retailer moves in (if ever – just look at both of Queen Anne’s former Blockbusters: the Upper location was left empty for almost two years before reopening as Umpqua Bank earlier this month, and the Lower QA location is still hollow from its March closure), it’s surprising to see a business closure turn around into a new opening so quickly. What do you think – is this a sign that things are looking up for Uptown’s business district?

It’s that time of the week again – both the Queen Anne Farmers Market and brand new Interbay Farmers Market have a bunch of food-centric events planned for their respective markets today. Check out the highlights below.

At the Queen Anne Farmers Market today:

• 4 p.m. – Chef Demo with Jon Rowley (in the Chef Tent)
• 4 p.m. – Live music by Cort Armstrong (in the Music Tent)
• 4 to 7:30 p.m. – Kids market treasure hunt (at the Info Tent)
• Check out recipes from chef demos in prior weeks here.

At the Interbay Farmers Market today:

• 4 p.m. – Cooking demo with Bastille‘s Chef Jason Stoneburner
• Also at the market this week: Silver Springs Creamery, honey from Billy’s Gardens, pork, beef and lamb from Olsen Farms, fresh cannoli from Pasteria Lucchese, green tomato jam and more.

As always the Queen Anne Farmers Market will be happening from 3 to 7:30 p.m. at W Crockett Street and Queen Anne Ave N. The Interbay Farmers Market will be happening from 3 to 7 p.m. in the Interbay Whole Foods parking lot on 15th Ave.

* Queen Anne Farmers Market FreshBoard image by Maggie Cuevas

Both the Queen Anne Farmers Market and the Interbay Farmers Market have a full docket of foodie events happening this afternoon. Check out the lineup for each below.

At the Queen Anne Farmers Market today:

• 4 p.m. – Chef Demo with Siri Erickson-Brown & Jason Salvo of Local Roots Farm
• 4 to 4:30 p.m. – Local kids from the Queen Anne Performing Arts Market Singers will perform summertime favorites
• 4:30 to 5:30 p.m. – Returning to the market, Vince Martinez & The Great Blue Yonder
• 5:30 p.m. – Kid’s Cooking Class: It’s sushi making with Patrick Rico of Rico’s Sushi Party!
• 5:45 to 7 p.m. – Blvd Park Americana and Folk

After a great season opening last week, the Queen Anne Farmers Market will be back in action at W Crockett Street from 3 to 7:30 p.m. today, Thursday, June 9.

Photo by Laura Levy, courtesy of the Queen Anne Farmers Market.

In addition the the long list fresh items and vendors available at the market each week, there will be a chef demo with Vuong Loc of Queen Anne’s Portage Restaurant and Madrona’s June at 4 p.m. in the chef tent. From the QAFM website:

Chef Loc moved to Seattle in 2006 after working all over the country from New York to Hawaii. With an approach to cooking that centers on simple preparations with refined craftsmanship and a commitment to sourcing only outstanding product, we can’t wait to see what he prepares after a shopping trip at the market.

At 5 p.m. there will be live music courtesy of vocalist and guitarist Beth Whitney.

As if the live music, chef demos, and all around food-centric festivities at the market weren’t enough, Charley+May owner Lauren Formicola will be holding an After Market Wine Tasting from 6 to 9 p.m. every Thursday at her shop, located at 2225 Queen Anne Ave N, until the end of the Queen Anne Farmers Market season.

Check out more photos from opening day at the Queen Anne Farmers Market Facebook page. For more information on the market and its week-to-week events, check out the new QAFM website.

The new Interbay Farmers Market will be opening today, Thursday from 3 to 7 p.m. (during our own Queen Anne Farmers Market from 3 to 7:30 p.m.) in the Whole Foods parking lot on 15th Ave West.  Although the market is new to Interbay, which we first reported on last month, the market itself is in its second season – organizers decided to move it from its first home at the Olympic Sculpture Park where it was located last summer to Interbay for following seasons. It will be held at the same time and place every Thursday through October.

Expect lots of vendors and fresh fruits and vegetables at the market opening today, which will feature a cooking demonstration by Chef Brandon Kirksey of Tavolata.

You can get all the latest news about what’s available at the Interbay Farmer’s Market at its website.

The space at 2 Boston Street has gone through quite a few incarnations over the last couple of years–from Opal, to Opal Bistro, to Flow Lounge. After the short-lived Flow closed its doors back in November, we wrote that the restaurant would transform once again, this time under new ownership, into La Luna.

La Luna‘s manager Tony Lopez describes the cuisine as “inspired Mexican food,” or Mexican fusion on the finer side.

The restaurant, which is open for breakfast, lunch, dinner, brunch and happy hour, opened on Friday, April 15, and so far the response has been fantastic.

“Reception has been great so far,” Lopez said. “We’ve had tons of neighborhood people coming in.”

While the inside of the restaurant hasn’t changed much, La Luna did add a few flat screen TVs and a number of ‘fire tables’ (yes, you read that right) for festive indoor and outdoor seating.

La Luna is open from 7:30 a.m. to 2 a.m. and most items range from $6 to $12 in price. Currently there are two happy hour times, though Lopez says these may change as the restaurant settles into a regular schedule. For the time being patrons can get $1 off well drinks and the bar menu from 5 to 6 p.m. daily, and $2 off from 3 to 5 p.m.

To find out more about La Luna, check out their website, or follow them on Facebook or Twitter.

Back in March we first got word that Cafe Bonjour would be consolidating its Queen Anne location with its Green Lake location, and moving out of its Queen Anne Avenue home to make way for a new eatery–Cafe de Lion.

The “luxury pastry boutique” celebrated its soft opening on Sunday, April 10, the 4th birthday of owners Daisuke and Tomoyo Miura’s son Lion, after whom the shop is named.

While visiting Seattle on business trip last summer, Daisuke and Tomoyo fell in love with the area, and an idea for a brand new business. They quickly wrapped up loose ends and made plans to move from San Diego to the Pacific Northwest, deciding to both live and open their new business here in Queen Anne.

“The town is really compact and the city has that European style,” Daisuke said. “When we came is was summer time, so we didn’t know it rains this much.”

Still, rain or not, for Tomoyo Seattle was the ideal place to open a French pastry cafe with a unique twist – one that combines traditional French pastries with flavors and seasonings inspired by the couple’s Japanese heritage. And so the concept behind Cafe de Lion was born.

Tomoyo, who studied French pastry making while living in France, started creating delectable sweets for special orders and catered events back in 2007, around the time Lion was born. At the time she was inspired to make sweets that were healthy for Lion to eat, and her recipes blossomed from there.

Everything on the menu – from the pastries, to the sandwiches, quiche, macaroons, chocolates, jams (fruit combinations mixed with milk caramel, vanilla or chocolate), gummy sweets, and coffee – is made from all natural ingredients, and organic when available. And despite the deceptively bright colors of some of the treats, Tomoyo says there is no food coloring in her pastries. Instead she artistically colors her creations with natural strawberry, raspberry and blueberry powders.

And while there’s no shortage of caffeine options in Seattle, or here on the hill for that matter, Cafe de Lion has an interesting take on coffee as well. In addition to offering a variety of coffee and tea drinks, the shop also makes what Daisuke referred to as traditional Japanese iced coffee, which requires overnight preparation, each concentrated drop slowly making its way through an elaborate brewing contraption over the course of an eight hour period.

“Japanese coffee houses, they all have this,” he said. “I wanted to bring that Japanese style to Seattle, the coffee town.”

Though Cafe de Lion’s website won’t have the menu listed for a few weeks, you can check out some of the sweet treats from the case on the cafe’s Facebook page. (Follow them on Twitter here).

In the meantime, Daisuke and Tomoyo say they are excited to become part of the neighborhood, as residents and business owners. And the reception so far has been wonderful.

“This is just a start for us. We want to be loved by the neighborhood,” Daisuke said. “Our goal is to be just like a neighbor–somebody in the corner house cooked something really good and wants to share it with the neighbors.”

Seattle Pacific University food and nutrition students are preparing to launch a brand new community kitchen, offering monthly programs to train students and help limited-income individuals learn about how to make healthy meals on a budget. Student volunteers gathered last Wednesday for a training session for the program, which will open its doors to the public this week.

Beginning this Wednesday, April 13, the community kitchen will educate participants on cooking, working from recipes and preparing nutritious and inexpensive food in a group workshop held one Wednesday per month. The cost to attend is $10, which includes between 10 and 12 servings of food per individual that participants can take home with them at the end of the class.

“We’re all very excited about it,” said Associate Professor of Nutrition Daniela Geleva, who initiated the program and has been involved in the larger community kitchen movement in Seattle for the last few years. “I’ve gotten a lot of support from colleagues and students.”

The idea for the community kitchen sprung from Geleva after the renovation of a space in the basement of Peterson Hall into a five-kitchen cooking lab last summer. Anxious to share the space with the community, Geleva said she applied for and received a $2,563 grant last November from the SERVE program that funds projects that help students explore their vocations.

“I wanted to allow our own students to utilize their skills they learn in the classroom in real life, by not just practicing but also sharing those skills with other people and serving other people,” said Geleva.

Community kitchens began in Peru to address poverty and food shortages in the 1960s, according to the Community Kitchens Northwest website. It spread to other countries, in particular Canada where thousands of these kitchens exist today. They began popping up in Seattle in 2007, and now SPU’s will mark the 12^th in the area. Central Washington University in Ellensburg is planning on opening its own community kitchen program beginning in August, said Geleva.

“College campuses are the perfect place for this,” said Geleva.

Community kitchens can serve a range of interests, she says. Individuals can use the program to not only save money on food, but to learn how to make nutritious, inexpensive meals. The more important aspect, according to Geleva, is building a sense of community.

The extracurricular program is composed of 12 food and nutritional sciences undergraduate volunteers. Two students were chosen as coordinators, who are paid for the extra amount of work and planning they do.

“Our students are excited about the idea and want to use their time to serve the community,” said Geleva.

Geleva has been working with the local food bank, low-income housing buildings and community centers to get the word out, and she is also reaching out to SPU students with financial needs. A flyer on the program can be seen here.

She hopes that the program can be self-sustaining in the future, relying not on grant money but on partnerships with food producers, donations, food not sold at farmers markets, the SPU community garden and fundraising. Geleva also hopes that down the line the program will be able to either add additional nights a month or increase the capacity of 16 individuals per night.

To sign up or for questions about the program, you can contact Geleva at dgeleva@spu.edu.

Local Crush chef Jason Wilson (and James Beard award winner) has helped create the menu for a new kind of food truck – the Couscous Caravan – which aims to bring the near east inspired tastes of the Queen Anne hill chef to the rest of the city.

The project is not only inspired by Wilson’s strong culinary ties to the Queen Anne neighborhood, but the topography of the hill as well.

“From March 22 to May 15, the Couscous Caravan will be hitting the streets of Seattle and serving up free tastes of dishes made with Near East Couscous and local ingredients, including a Couscous Chicken Crunch developed by Chef Wilson and inspired by how Queen Anne Hill looks from a distance – layered. The dish’s layers of pears, apples and romaine are reminiscent of the neighborhood’s unique and compelling stacked architecture and the steep hill they call home,” writes communications representative Elise Abbott.

The Caravan, which is being run by couscous brand Near East, will be dishing up its eats at the Whole Foods in Interbay (at 2001 15th Ave W) from 11 a.m. to 2 p.m. on Saturday, March 26. To find out where the Couscous Caravan will be each week, follow @NearEastDish on Twitter or go to the Notes tab on Near East Dish’s Facebook page. See the current schedule here.

The Couscous Caravan will also be doing a couscous donation program to help fight hunger in Washington state. Details below:

In addition to free samples of couscous dishes, the Couscous Caravan will be giving out free recipe booklets and coupons, as well as free “I <3 Couscous” t-shirts at select stops.

From March 15 to May 15, readers can also help fight hunger in Washington through Twitter and Facebook – for every tweet @NearEastDish with #CouscousCaravan, Near East will donate one box of couscous to the Northwest Harvest hunger relief agency.

Even better, Near East will also double the donation to two boxes for each photo posted to Twitter or Facebook (up to 10,000 boxes).

To trigger a donation of two boxes of couscous, each photo posted to Twitter must include @NearEastDish and #CouscousCaravan. For photos posted to Facebook, users must first “like” Near East Dish on Facebook and tag Near East Dish in the photo.

Want to learn more about the Couscous Caravan? Check out this behind the scenes video:

Just two and a half months after opening a second location in Green Lake, the owners of Cafe Bonjour, located at 1629 Queen Anne Ave N, have sold the Queen Anne store and consolidated into the second location.

Bonjour owner Michelle Zhang says that the cafe finished moving out on March 1. However, rather than leaving another empty storefront on Queen Anne Avenue in its wake, Cafe Bonjour will soon be replaced by a new eatery, Cafe de Lion.

Zhang says it was struggle to manage both cafes, and she is happy to be passing the reigns along to a new owner with a fresh vision for the site.

“It is too much work to run two cafes, taking too much time out of my life. And the new owners walked in and think it is the perfect location and size for their concept,” Zhang wrote Queen Anne View. “I will really miss Queen Anne too, and all the great friends I had.”

Cafe Bonjour will continue to serve up its signature crepes and home made Hungarian goulash at its Green Lake location, located at 7119 Woodlawn Ave NE.

We’ve reached out to the new owners with Cafe de Lion, and will update you about what to expect from the new cafe (and when they plan to open) soon.