Savor Seattle-The Gourmet Food Tour

Working in the travel industry has its perks.  I took advantage of one of those perks on Saturday-participating in the Savor Seattle Gourmet Food Tour.  Eric, our tour guide and my fellow tourees didn't know I would be blogging about the tour (with the exception of my friend Megan who also did the tour with me).  Whether you are a foodie or just want a behind the scenes taste of Seattle , this tour more than fills the bill so to speak.

Santa kicked off the tour for us at Andaluca Restaurant at the Mayflower Hotel.  We were introduced to their very special Sangria along with a Crispy Duck Cake with apricot chutney and cucumber riata.  Besides the tasty duck, the Sangria was the best I have ever tasted. Andaluca is very generous in sharing the Sangria recipe, I plan on making it for the holidays. I also plan on returning to Andaluca, that little taste teased me to return for more.

Next-Serious pie. One of Tom Douglas's restaurants-you can never go wrong when his name is on it.  And we were not disappointed. As a matter of fact it was very Italian,  standing outside the shop and eating our slices.  Just another reason to enjoy the gorgeous sunshine and blue skies while we ate pizza. Calling what we ate pizza doesn't seem to do justice to it. The tomato sauce tasted like just picked tomatoes and the truffle cheese on the chanterelle pizza-well you just have to visit Serious pie and try it yourself.

We headed into Pike Market next-to La Buona Tavola ,where we experienced truffle salt,white truffle cream, white and black truffle oil and the ultimate-truffle honey. My taste buds were dancing themselves into ecstasy. I loved this place so much I headed back after the tour and picked up the white truffle cream, the white truffle oil and the truffle salt-better oil up the treadmill !

From La Buona Tavola we pointed towards Il Bistro.  How have I lived in Seattle and not discovered this lovely romantic restaurant.  The risotto was creamy and luscious and the chef charming and funny.  Another restaurant to add to my dining list !

Just when we thought we couldn't eat another bite over to Pike  Brewing Company.  It was very festive and inviting inside.  And the beer-cold and foamy and not too hoppy-I loved the Kilt Lifter along with Beechers Kilt Lifter cheese-perfect combination.

Then onto the Four Seasons, just in time for a pink and blue sunset-ahh Seattle,when the sun shines you are beautiful.  I formed a new addiction at Art Restaurant in the Four Seasons-Dry Soda.  Specifically -Rhubarb-there will be cases of this stored in my basement at all times-light and bubbly with just a hint of rhubarb. My second favorite drink now behind champagne. Oh and the sliders were quite tasty too !

And what would a tour be without dessert?  Off to Gelatiamo we go.  We were very fortunate that the owner, Maria, came over and told us all about her business and the panettone she was baking.  We got to sample the panettone, "too fresh" Maria cautioned, but still delicious.  I'll be dreaming of the creme caramel gelato.  It's always nice to eat somewhere that you can feel the heart and soul of the owner-that's Gelatiamo. And Maria was so gracious-she gave us a tour of her pastry kitchen and showed us how she makes the creamy gelato.

If you have friends coming into town for the holidays or have a foodie relative or friend that you can't think of what to buy them-give them this tour-they will love it.

Enjoy the tour and Bon Appetit

Sweet and Salty Brownies -Baked Sunday Mornings

I have told you several times before how much I love the Baked cookbook. This is the first time I have made these brownies and it won't be the last. I'm going to have to put these under lock and key because they are so incredibly delicious.

First there is the overall fudginess of the brownie itself, made even richer by the addition of a caramel layer. Add a little fleur de sel, a little coarse sugar and voila-you have such a flavor explosion-I can't even describe it. Non-bakers will break down your door, promise you their first born, promise you riches beyond belief to bake these brownies.

I now understand why the Food Network called these one of the best salty foods in the USA. You know I love chocolate, and here's a dirty little secret of mine-after I make caramel -I lick the spatula and wooden spoon so clean you can't even tell I used it to make caramel ( no double dipping for safety issues-the caramel is safely contained away from my sticky fingers !).

This was a fairly easy recipe to follow-don't let the length of the recipe intimidate you. 3 critical points: 1. Watch your caramel-it can go from perfect to burnt in a split second. And the 2nd thing-don't overload your brownies with the caramel-you will be tempted to but a light handed approach is recommended.

And 3rd-let them cool-you will want to slice into them immediately-restrain yourself-let them cool for at least 2 hours-trust me-they will slice so beautifully then and after all isn't something so decadent worth the wait?

These will make great gifts for all of those boys and girls who have been especially good this year-a fabulous reward for not being naughty. Head over to Baked Sunday Mornings to see how everyone elses turned out. Get Baked and make them yourself, your loved ones will be forever and ever in your debt.

Happy Holidays and Bon Appetit !

Dinner at FareStart

A couple of posts ago I gave you a preview of coming attractions for our dinner at FareStart.  Last night was the dinner and let me just say if you live in Seattle and have not eaten here-pick up the phone and make reservations now.   You support an incredible cause and you get to eat some of the most delicious food in Seattle.  Every Thursday night is guest chef night.  Top chefs from around Seattle volunteer their time and supply the food for the evening.  We were very fortunate to dine the night Johnathan Sundstrom, from Lark Restaurant, was the guest chef.  The meal was one of the best I've had .  My favorite was the panna cotta with the burst of flavor pearls from the Kaffir lime-I can still taste it. J loved the pork belly and Jorge licked his panna cotta plate clean !

The Christmas Tree with donor cards

Clever way to display donors at a restaurant

The ambiance is very cosy and comfortable

You can watch the kitchen activity while you dine

Our server, Tim, one of the many volunteers.  What other organizations  do you know that have a year long wait list for volunteers ? Tim was wonderful-educated us about the history and success of FareStart-an 80% placement rate with it's graduates.

Italian Wedding Soup with escarole, white beans, chicken, meatballs and croxetti

 

 Thundering Hooves Pork Belly with vanilla parsnip puree, black lentil vinaigrette

 Kaffir Lime Panna Cotta with Clementine gelée, candied cranberries and shortbread crumbs

Seriously, the meal was incredible. Funny isn't it how everything seems to taste so much better when their is such  good energy surrounding it.  And this place is overflowing with positive vibes.  It was very nice to have Chef Sundstrom spend time talking to us after the meal and hearing his story about the kaffir lime used in the panna cotta. If you want more than just a night out some evening head over to FareStart and support this program.  Here is a link to the upcoming guest chefs.  The guest chefs program has raised over 2 million dollars and all proceeds from your dinner-that's right 100% of the proceeds including gratuities go into the program. Chef's night has been called "Seattle's Best Food Lovers Event " and is only $24.95 !  You go home with a full belly and a full heart !  What the heck are you waiting for -go to dinner !  And out of towners put this on your list as a must have dinner here . Happy Holidays and Bon Appetit.

Sweet and Spicy Cocktail Nuts-French Fridays with Dorie

All I can say is thank goodness for something simple this first week of December.  Remember my pledge a few posts ago about honing my organizational skills ?  I'm off to a good start, now just have to work on my prioritization-ha.  Over at French Fridays with Dorie, one of the four recipes selected this month is the Sweet and Spicy Cocktail Nuts.  Dorie mentions that nuts are probably the favorite nibbles to have along with your drink in France, followed by olives.  I have this French thing going on this month so making these is perfect timing.  The nuts are in a holding pattern for the oven while my Pain au Chocolat is proofing.  Have I told you I'm on vacation?  I love it because it gives me unlimited time in my kitchen to bake my heart out. Some people think lying on a beach in the Caribbean would be a good choice-so call me a little crazy that I find having the time to create and bake is how I choose to spend my vacation time.  And it pleases my soul.  I find that the time in the kitchen is my Zen moment-I'm there fully present, not worrying about anything just watching the little miracles of baking coming together. Knowing that letting go of worries and to do lists frees up my spirit so that  it goes into what I'm creating-know what I mean ? Remember the scene in Like Water for Chocolate where Pedro has given Tita some roses ?  The wicked mother has ordered the roses  destroyed. Instead Tita uses them in the Quail with Rose Petal Sauce ?  That scene where she is channeling all of her love and energy into that sauce is always in the back of my mind when I get into my creative zone in the kitchen. I love that movie and I love the book-hint another great Christmas present for the chef/baker in your life !

Back to the nuts-the only thing I changed in this recipe was instead of adding cayenne pepper, I substituted red pepper flakes because J likes his snacks sweet and really really spicy! This makes a nice little hostess or neighbor gift for the holidays. Wrapped up in cellophane with a little  bow-easy, sweet  and from the heart.  Head over to French Fridays with Dorie and see everyone else's links and what they did for this first Friday in December.  Bon Appetit !

Pain au Chocolat and Dreams of Paris

I was inspired this week by Shelly over at Franishnonspeaker and her posting on Pain au Chocolat. I dropped out of pastry school before we made it to croissants, but I remember watching with envy the results of everyone's hard work. After reading Shelly's post on Pain au Chocolat, I knew I had to attempt them. It didn't help matters that lately I have been obsessed with Paris. Probably because the last time I was there was this time of the year. Just 4 years ago I was arriving at Charles de Gaulle airport. J keeps asking me what I want for Christmas and each time I say-Paris. The economy and our pocketbooks being what they are-very tight-I don't think a walk along the Seine is in the cards for this month. But a girl can dream and a girl can bake. And I will always dream of Paris.

Paris 2006 -My Moondance

My little babies are proofing for a few hours-they will be chilling in the oven and hoping to grow into little Parisian pretties here in West Seattle. This is my first attempt at Pain au Chocolat. I'm encouraged by the layers visible to me-fingers still crossed. I used the recipe from Tartine by Elisabeth Prueitt and Chad Robertson. Tartine is another cookbook I would love to bake my way through . Hint-for the baker in your family it's a great Christmas gift. Beautiful pictures and wonderful recipes. And if you want to try to make these, head over to Shelly's blog, Franishnonspeaker for the recipe. Or better yet buy the book.

Progress update-here are my little babies after proofing for 90 minutes:

Out of the proofing stage and waiting for their egg wash

All ready to enter the oven and now praying to St Honore (the patron saint of bakers). Can't open the oven for the first 10 minutes-pacing the kitchen waiting for my little sweets. I'm very excited, in the oven for 7 minutes and my kitchen smells like a Parisian Boulanger . My prayers were successful ! (But you knew that from the photo at the top of the page . )

I couldn't be prouder at my first attempt at Pain au Chocolat, and certainly not my last. I'm already adding to my "to be tried list": twice baked almond croissants, Pain au Jambon and classic French croissants. These are so flaky-the crust crumbles all over when you bite into them. And right out of the oven , still warm, the bittersweet chocolate center drips over the warm heart of the croissant . Yes I'm back in Paris sitting at a little outdoor cafe with the morning sun peaking through the trees,the air cool and crisp, the espresso hot and steamy and the Pain au Chocolat-perfect . Thank you St. Honore.

FareStart - Preview of Coming Attractions

J and I are taking my sister and brother in law out for a belated anniversary dinner for them and early one for us ( Dec 10-more about that later ).  I decided to go somewhere that I have wanted to go for quite some time - FareStart.  FareStart is a culinary training program for the homeless and disadvantaged.
According to their website  they have provided opportunities for over 3,500 people to transform their lives, while also serving over 4 million meals to disadvantaged men, women, and children. One of the advantages of their training program to Seattle is the opportunity to dine in their restaurant. And on Thursdays they have a guest chef night.  Our guest chef for Thursday night is Chef Johnathan Sundstrom from Lark Restaurant.Chef Sundstrom is owner of Lark and Licorous, a James Beard award winner in 2007 and Food and Wine Best New Chef '01.
Not only do the students get to work with top local chefs but we get the results of their labor-a fabulous dinner. The Guest Chef Night has raised more than $2 million, revenue which has gone directly back into the program, to support  student job training and placement services. I'm looking forward to the dinner especially after seeing the menu posted-my mouth is watering.  Check back Friday for my follow up. Here is a peek at the menu for tomorrow night:
Starter
Italian Wedding Soup with escarole, white beans, chicken, meatballs and croxetti
Entrée
Thundering Hooves Pork Belly with vanilla parsnip puree, black lentil vinaigrette
Vegetarian
Caramelized cauliflower, almonds, capers, lemon and olive oil bread crumbs
Dessert
Kaffir Lime Panna Cotta with Clementine gelée, candied cranberries and shortbread crumbs