things about town.

Some things I did in Seattle over the past month or so:

 

dumplins

made some lovely pork dumplings as a practice for this spot on STL Channel 2’s morning show.

tacoma

did a demo at this amazing store in Tacoma – called Tacoma Boys. so much produce!

turmeric

where I got this weird drink that actually turned out to be so good that I find myself searching for it at stores.

bastille happy

and I went to Bastille for some delicious food.

the end.

 

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my catering job.

I have had the pleasure of catering some extremely scenic places this summer with my catering job – as well as having some fun tasks. Like these:

A big pile of ribs.

A big pile of ribs.

Got to grill a huge amount of pork ribs on a giant grill outside – I would say a great way to spend a sunny blue-skied day. Far from the chatter of the kitchen, babying some gorgeous pieces of meat.

 

Preserves for days.

Preserves for days.

The other day I was given ingredients and told to make preserves – this is what I came up with: Apricot Ginger Jam, Spicy Apricot Carrot Gelee (it was supposed to be another take on Carrot Marmalade – which I adore – but the pectin went crazy and it firmed up to the consistency of a Turkish Delight), Pear Balsamic Preserves (with port and grapes), Caponata. It was, by far, the funnest day at work I had in a long time.

 

The view from my oven.

The view from my oven.

This is at Mohai on Lake Union, where we literally set up feet from the water. It is glorious to say the least. We get to watch the sea planes land and listen to the clanging of the rope against the masts of the sailboats in the breeze – by far the most relaxing “kitchen” we work in.

 

Out the window at a job on Pier 9 - disregard the weird UFOs, they are just reflections.

Out the window at a job on Pier 9 – disregard the weird UFOs, they are just reflections.

My walk to Pier 9.

My walk to Pier 9.

We worked a job on Pier 9 – which is not by itself pretty, but the walk there had a stunning view and I got to sneak a little peak at the lake during a lull in service.

 

Grilling Grapes.

Grilling Grapes.

 

Making liquid nitrogen ice cream.

Making liquid nitrogen ice cream.

Smoking marshmallows.

Smoking marshmallows.

 

 

 

Out the door of the Virginia 5.

Out the door of the Virginia 5.

Worked a wedding on this lovely boat, the Virginia 5.

Worked a wedding on this lovely boat, the Virginia 5.

The view from my oven on the Virginia 5.

The view from my oven on the Virginia 5.

The Virginia 5 is a historic steam boat that lives on Lake Union near Mohai – the kitchen, sorry “the galley,” is a horrible tiny sweat box – but the ship is beautiful and it went out on the water for the ceremony. I could keep my eye on the outside through that door above and occasionally got to steal away a minute or two to step outside.

+++++

All in all my conclusion is that Seattle is full of scenic and amazingly stunning things in the summer time. I am so so very glad that my job takes me out of the shop kitchen to experience some of the glory.

 

one million things.

I have about a million things to tell you about – but luckily for me, I have been so dang busy that I haven’t been able to post.

A blessing and a curse I suppose.

Here are somethings that I will post about in the very very near future:

-my last trip home, to STL, I taught a bunch of fun classes

-having a great time testing my recipes for my upcoming Cajun Class at The Pantry

-been cooking in some amazingly scenic kitchens

-working very hard on getting my brand new market booth together, so it can start on July 23rd!

 

Stay tuned….