get ready for market day!

Liz and I whipped up some fun stuff for Wednesday.

 

Turmeric and Mustard Seed Roasted Potatoes and Cauliflower

Olsen’s Red Lasoda potatoes roasted with Nash’s beautiful fresh cauliflower

 

Very Local Peanut Butter & Jelly

Alvarez Peanuts crushed into peanut butter, Alm Hill and Gaia’s Raspberries cooked into jam

 

Tahini Slaw

Fresh made tahini, tossed with Nash’s green and purple cabbage with Gaia’s carrots – beats mayonnaise slaw any day!

 

SImple Roasted Vegetables

Boistfoot green squash and rainbow carrots, Gaia’s beets and red onion, Alvarez patty pan squash roasted to perfection

 

Carrot Caraway Rye Salad

Rye berries tossed with caraway pickled carrots, roasted rainbow carrots from Gaia’s, fennel and cucumber

 

Liz’s Amazing Kitchen Sink Salsa

Alvarez tomatillos, tomatoes, corn, poblanos, jalapenos, and Mayacoba beans served with tortilla chips

 

Miso Roasted Apricots

pink and purple radish, snap peas, and nori vinaigrette

 

Peach Caprese

Samish Bay fresh mozzarella, layered with ripe peaches, cucumbers, and opal basil

 

Summer Succotash

the jewels of summer – ripe tomatoes, yellow corn, and snap peas tossed with pickled green beans

 

Come by and say hi!

 

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.

 

just a piece.

So I applied to work here:

pie

 

oh so close…I didn’t get it because I have to go out of town too much – I totally understand the plight of the small business owner. We shall see what the future holds…maybe they will call me back at busy season.

Well, on my stakeout of the place (which I did before I went in for the interview) I dropped in and bought a few tiny Berry Pies. Like this:

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Holy flipping glob!!! Each one is about two bites – and two of the best bites of pie I have ever had in my life. I mean, I expected them to be ok….But they were phenomenal. Much respect to these pie makers.

korean lunch with japanese dessert

I asked the Mayor of Foodtown where the best Korean is in Seattle, and his response – “In your backyard.”

So about one block from our house the mixologist and I found:

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affectionately called by us “the friendly pig and calamari”

I very stupidly forgot to take a picture of our table, but it was an amazing crazy mess of tons of kimchee and condiments and pickles and ribs and soups and and and………It. Was. Amazing.

Then we went to a Japanese dollar store and bought Mango Marshmallows.

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They are cute….

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…and full of mango jelly.

a seattle institution.

The mixologist told me about Beth’s. But I didn’t quite realize. After I posted a picture on some sort of social media – everyone chimed in to tell me that it is a Seattle institution. Open since 1954, I’m sure it’s one of the oldest standing businesses in this city that seems to be pretty new. This place reminds me a bit of home – and man do I love a real diner. We got the obligatory breakfast foods (eggs, sausage, hash browns, pancakes, toast).

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It was good and greasy – the pancakes were a bit too dense for me. Along with the standard diner fare – the walls were covered in drawings done by patrons. It was something to do while waiting for the food, and made the place feel very loved and homey.

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ballard bbq

Went to Bitterroot in Ballard last week. It has a great name, a good menu, and a beautiful interior. We ate a lot of things off the menu.

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Cornbread, hush puppies, fries, pulled pork, nachos, ginger beer, mac n cheese.

All in all, it was good. But I would describe it as “white folks bbq.”

What does that mean, you ask. Well, it’s hard to describe – and it’s not really racially motivated – more like it’s cultural. The flavors were…subtle. Or you could call it lacking. I am used to bbq sort of hitting me over the head – or at least hitting me in the taste buds. Maybe I am biased, maybe I am a snob, but this is no Midwest BBQ.

I’m sure the lardoons (…um, it was bacon) in the mac n cheese were locally sourced and the corn chips in the nachos were organic,  but it left me super homesick.

Food Breakdown:

fries = perfect

hush puppies = overcooked and boring

pulled pork = underspiced and dry, bun was great

nachos = good

cornbread = interesting and good, honey butter was great

mac n cheese = lacking in flavor, but ingredients and texture were great

house made ginger beer = amazing, light and not sweet

sauce = good, needed a bit more umph

indian (dot not feather).

The mixologist and I shared a lovely dinner at Roti in Queen Anne a few nights ago. The food was good. Above standard Indian fare. It had a big menu and interesting choices. The naan was excellent, the green chutney was extremely enjoyable, and the service was nice. They claim to “grind fresh spices everyday” – and I would have to say that it did seem that way. All the flavors were fresh.

By far my favorite part of the place was the decor. There where a number of paintings, wood carvings, wall coverings, and chubby deities.

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a piece of cocktail history.

the mixologist and I went to Vessel on Olive and 7th, downtown last night. He was picked to be in a vermouth cocktail competition. While I was waiting for the competition to start, I asked for a menu. I was handed a thick leather bound book, which included a complete listing of their liquors, their small (but interesting) food menu, and a cocktail list that was comprised of the cocktails from the competition. Looked like this:

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Before I even got a chance to ask about their “regular” cocktail menu, the gentleman behind the bar explained that the cocktail menu changes each night – depending on who is tending bar. And for this special event (which they do once a month) they wanted to feature the drinks in the challenge so folks could get involved in a way.

A different menu every night? That was mind blowing to me! My mind was eased a bit when he explained that each bartender doesn’t change the menu every night – the bartenders may stick with their menu for a week or a month – it’s just specific to them.

Proprietary drink menus. That is a super interesting way to do it.

I got a Carne Salade, thinly shaved cured beef with cheese and sprouts and oil. It was salty and delicious. I would have killed for a squeeze of lemon.

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Then I tried a bit of the winning cocktail (no, my mixologist didn’t win) and realized they have the clearest ice I have ever seen in a cocktail in my life.

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The bartender told me that they have a giant ice machine that is made for making ice for ice sculptures – it goes through all kinds of processes to make the ice clear and free of air and minerals. I was an incredible and beautiful thing – I guess I’m about to get snobby over the cloudiness of my ice now.