Fresh Sheet: Lovitt Restaurant begins renovations on new location in Bellingham

Lovitt Restaurant has landed in Bellingham.

The beloved Colville restaurant closed in June after 11 years in an iconic 1908 farmhouse overlooking the Colville Valley.

Proprietors Norman and Kristen Six relocated their slow-food, mom-and-pop restaurant to a larger market in hopes of getting some relief from their super-long work days and helping build their young daughters’ college funds.

It’ll take a few months before the new restaurant is ready to open. But renovation has already started at the new location, 1114 Harris Ave. in Bellingham. The space formerly held the Fairhaven Pub and Martini Bar.

This isn’t the first move for Lovitt, which started in Chicago’s hip Wicker Park neighborhood in 2002. Chef Norman Six, who grew up in Tiger, had wanted to return to the Pacific Northwest.

The website, which will be updated soon, is lovittrestaurant.com.

Top 20 ranking for Moscow Farmers Market

The Moscow Farmers Market was ranked No. 1 in Idaho and among the top 20 farmers markets in the country, according to a recent contest from the American Farmland Trust.

Moscow Farmers Market nationwide rankings were: No. 14 in the Pillar of the Community category; No. 15 in the People’s Choice category, and No. 16 in the Focus on Farmers, Healthy Food for All and Champion for the Environment categories.

Winter Garden Farmers Market in Winter Garden, Florida, swept all five categories nationally. Moscow Farmers Market swept all five categories statewide.

The other Pacific Northwest farmers markets to make it in the top 50 were the Oregon City Farmers Market in Oregon City, Oregon, and the Camas Farmers Market Camas, Washington.

Moscow Farmers Market was established in 1977. American Farmland Trust is a national nonprofit dedicated to saving farmland. For a complete list of 2016 winners, visit: markets.farmland.org.

Make pesto like BellaCrosta

The first step to making pesto like BellaCrosta Bakery and Fine Foods is using quality olive oil.

Owner Scott McCandless favors Sciabica’s basil-infused olive oil from California to boost the herbaceous flavor. Toasting the nuts helps, too.

PESTO

From Scott McCandless of BellaCrosta Bakery and Fine Foods

1/4 cup pistachios

1/2 cup pine nuts

12 cloves garlic, chopped

1 shallot

5 cups fresh basil leaves, packed

1 teaspoon salt

1/2 teaspoon freshly ground red pepper

1 1/2 cups basil-infused olive oil

3/4 cup freshly grated Romano cheese

1 cup freshly grated Parmesan cheese

Lightly roast nuts in fry pan. Place nuts, garlic and shallot in food processor, and process for 15 seconds. Add basil, salt and pepper. With processor running, slowly pour olive oil into the bowl, and process until thoroughly pureed. Add cheeses and puree 1 minute. Use immediately or store in refrigerator or freezer with a thin film of olive oil on top. Keep pesto freshest by preventing air from reaching it.