Now that we are fully into the summer with good weather stretching out before us for at least the next couple of months, I have a weekend morning recommendation for you. 

 

Tilth, is one of two restaurants in the country to receive organic certification from Oregon Tilth.  It's located in Wallingford in an old, converted home and has a sun-dappled patio that is perfect for a relaxed brunch.  Brunch is served from 10:00 am to 2:00 pm with a small menu of delicious options.  My dining companion and I opted to split Tilth's Benedict offering, a Dungeness Crab Benedict and the plate of Mini-Duck Sliders served with fingerling chips. I thhink the eggs were cooked sous vide and were delicately soft and runny as they should be.  The crab was freshly pulled from the sea and the sauce had the perfect lemon tang.  I don't think there is really any way to go wrong with mini duck meatballs on perfectly sized buns.   I have heard, from a reliable source, that the small chips are cooked in duck fat. 

 

 

 

 

 

I also sampled their special version of a mimosa dressed up with Grand Marnier.  It was good but a little on the sweet side for my taste.  Still, I wouldn't kick it to the curb! 

 

 

 

 

 

I'm sure that eating brunch inside the home that houses Tilth would be just as enjoyable, still I suggest that you take advantage of the outdoor seating while the weather permits. 

 

206.633.0801

 

 

 

 

 

 

 

 

 

Although I've been handling the recent Seattle heat wave fairly well, last night I decided it was time for a little evening A/C to help me cool down.  To that end I changed my previous restaurant selection for the evening to one I felt certain would provide cooling relief, Barrio on Capitol Hill.  Unfortunately I was wrong about the A/C, although we never really figured out if they didn't have it or it wasn't working.  Either way, it was warm inside.  Too warm, really. 

 

 

 

 

Barrio's interior is filled with interesting lines and elements:  the massive wooden doors that great you at the entry; the curvy bar topped with a mosaic of various-sized and shaped pieces of slightly off-white tile; the tall wooden wrap around booths that reach for the sky; and the room divider made of open squares and filled with large column candles all make their impression.  I'm sure the wall is beautiful at night but at 7:00 pm with the sun still heating the uncooled interior the heat from the lit candles did not help with the comfort factor.  It seems it would have been a good decision to leave them unlit.  My friend who was sitting closest to the wall finally blew several of them out as the heat they produced was more than could be handled.  The interior is much larger than I had expected, yet I'm sure it will be packed on weekend nights. 

 

 

 

 

 

Despite the relative discomfort of the heat we decided to tough it out.  If we sat relatively still and kept a cool drink in hand it was bearable. 

  

 

 

 

 

To this end we both started with cocktails, a Margarita, declared by my friend the connoisseur, to be one of the best ever, and a gin concoction called Cucumber Cocktail #1 for me, which was beautifully refreshing and tasty.  Next we ordered the Ceviche Sampler with three small versions of this fresh fish dish:  halibut with shrimp, pineapple and cilantro; salmon with avocado, onion and chile; and sea scallop with mango, chile and onion.  I liked all three versions equally well but my friend thought the salmon was the best.  The ceviche was served along with yucca chips which were perfectly crispy and had a hint of sweetness, and a plate with limes, chili sauce and salt. 

 

 

 

 

 

Several items on the menu included pork of some sort and all of the items sounded delicious.  We settled on the Pork Cheek Tamale with Salsa Negra.  I'm not sure what the technical definition of Salsa Negra is but this one seemed to include mole which really made this dish. 

 

After the tamale we decided we were just too warm to eat another bite. 

 

 

 

 

 

Barrio is owned by the same group that has the Purple Wine Bar and Cafes.  They seem to have done a good job branching out into this new venue and cuisine, although I'll really need to come back again to see if that holds true.  This location has been open since December and another is slated to open in Bellevue later this fall.   It will be located in the Bellevue Towers along with a Purple Wine Bar. 

 

I look forward to going back and trying a few more menu items.  Although I'll make sure I do that on a much cooler day. 

 

 

 

 

 

 

 

 

 

Last weekend some friends of mine hosted a "V" party.  Everyone was to bring a bottle of Vino and a food that started with V.  V is a tough letter for food.  Most of what first came to my mind were other types of alcohol - vermouth, vodka, vanilla vodka... Vichyssoise came to mind but I figured other guests would jump on that one.  So I did a little research by looking through Schott's Food and Drink Miscellany, Ma Gastronomie, and The New Food Lover's Companion.  And one item caught my eye: Vol-au-vent. 

 

The traditional French version is a puff pastry shell filled with a cream-based chicken mixture (or sometimes fish or meat).  It is often made as one large shell for six or eight people, but can also be created as individual portions.  I liked the idea of the puff pastry shell but wanted to go a little further with the Vs.  So I turned to my copy of Street Food which has a section on Southeast Asia, including Vietnam.  Not only does Vietnam start with V but many Vietnamese recipes are actually a fusion of Asian and French techniques due to the French occupation starting in the mid 1800s.  

 

I found a recipe I thought would be perfect, Cari do bien or South Vietnamese Seafood Curry.  This recipe is similar to the one in the cookbook that was my inspiration. Since the party was in an artist's studio I assumed we'd be mostly standing and walking.  I decided to make a finger food version and something that wasn't too sloppy.  I improvised while making the curry but remained true to the basics using curry, lemongrass, ginger, chilies, traditional spices and coconut milk. 

 

I cut puff pastry into 2" rounds, painted the tops with a egg and milk mixture and then baked them until golden.  When I removed them from the oven I used my index finger to poke a hole in the top and make the shells into little bowls.  I used small shrimp for the curry, so they would more easily fit in the puff pastry shells, and I made sure to cook down the liquids until they were thick and viscous to avoid the shells getting soggy when filled with the curry. 

 

I was really happy with the result!  I'll make some version of this again.  The photo above is of a "reject".  I filled the shells on site the night of the party and didn't have my camera with me.  So the one in the photo is in a shell that didn't raise evenly and I didn't use that evening.  The next day I filled a couple rejects with some leftover curry and had a nice little lunch.  The "real" versions were more even across the top. 

 

I have to admit I was a tad bit skeptical about the V party at first but I was so impressed with the everyone's creativity.  There was vichyssoise, vermicelli, venison, vodka and Velveeta.  There was also violet cupcakes, shrimp with volcano sauce, Vietnamese spring rolls and red velvet cake, just to name a few.  This was a very fun (and tasty) party!

 

 

 

 

 

Is there anything that speaks of summer quite so eloquently as Caprese Salad?  I love this time of year when the tomatoes are in full ripe flavor and infused with color.  Soon, I'll be picking them from the yard but in the meantime farmers' market produce from east of the mountains will do.  The basil is mine though. 

 

Not only does the salad speak of summer with it's flavors and colors the preparation is the epitome of easy.  Just slice a tomato or two, add some sliced fresh mozzarella, top with basil, sprinkle with freshly ground black pepper, and then drizzle with extra-virgin olive oil and a little balsamic.  I used a chiffonade of basil here but sometimes prefer the full leaf for this salad. 

 

 

 

 

 

For most people summer days mean an increase in grilling and barbecuing.  We just can't resist the ease and fun that cooking outside on a warm summer day brings to a daily task, which can so often morph into a party or celebration.  And of course, enjoying savory, smoky meats and vegetables fresh from the grill doesn't hurt the cause at all. 

 

Once you are ready to bring the meal to the table there's the choice of beverage.  A favorite option for me is a Zinfandel wine.  I drink Zin all year long but find it especially comes to mind every time I light the grill.  The fruit and spicy character of Zin really complement they smoky flavors of grilled meats and veggies.  I also find that it makes a great beverage to sip while I'm preparing and cooking, too!

 

Here in Seattle, we have an event coming up at the end of the month that will allow you to taste Zinfandels from over 40 producers - which allows you plenty of time to find your favorites to enjoy throughout the rest of the grilling season.  And not only will there be wines to taste but barbecue, too! 

 

Zinfandel Advocates and Producers (ZAP) is pairing with the Culinary Program at South Seattle Community College to present Zin and BBQ!  The tasting will be held in the gardens at South Seattle Arboretum on Sunday July 26.  Tickets are $40 - $35 if you are a member of ZAP.   There is a similar program planned for Portland on July 29. 

 

To see the whole list of producers, purchase tickets and get directions to the event, check the website.  Hope to see you there!

 

 

 

 

 

 

I don't really know as I have much to say here.  The photo might say it all.  But just in case...

 

I waited in line for 10 or 15 minutes and was happy to do it.  I had planned to order salted caramel but tried a taste of honey lavender and decided that was the winner today.  There was a speck of strawberry or maybe balsamic strawberry on my honey lavender and I nearly went back and got a second scoop once I'd tasted that. 

 

But really the honey lavender was perfect.  Not too sweet; creamy without being too rich; lightly flavored lavender that tasted of summer. 

 

It was warm in the shop, the lines were long, the servers were working hard.  They were amazingly patient and pleasant. 

 

Today I was at the Wallingford location but you'd find the same at the Capitol Hill spot. 

 

Perfect summer treat.  Perfect. 

 

 

 

 

 

 

206.547.5105  

 

 

  

206.708.7947  

 

 

 

 

 

 

 

 

 

 

It's finally here!  The Outstanding in the Field Dinners take place in the Seattle area starting next week.  With three here in Seattle, one in Vancouver, B C., and one in Pemberton (just outside of Whistler) you have plenty of opportunity to experience these fun dinners.  And for those of you outside the Northwest there are plenty of other options coming up on the schedule, too! 

 

I attended three of them last year and each was a different experience based on the farm and location, the chef and the guests.  I enjoyed all of them.  You can read my summaries of one held in Carnation and one in Vancouver.  And you can see lots of photos from events around the country in this Flickr Pool. 

 

To choose which location is best for you and to make a reservation see this listing of events. 

 

 

 

 

 

Last year I attended the first Seattle Luxury Chocolate Salon.  I wasn't sure what to expect but I'd been invited to judge and decided it would be interesting to check it out.  Well, it turned out to be a really nice event with more chocolate than a person can realistically sample in an afternoon.  This Sunday the event is back and I'm looking forward to judging once again.  This time I'll go with a better strategy of how to taste and a plan to pace myself. 

 

If you are even a part-time chocolate fan this event will open your eyes.  I discovered retailers from our local area with creative offerings; producers of premium bars that I absolutely love; and learned something about the whole cacao to chocolate process. 

 

You can buy tickets in advance online for $20 or at the door for $25.  Salon highlights include chocolate tasting, demonstrations, chef & author talks and ongoing interviews by TasteTV's Chocolate Television program.

 

Seattle, WA 98121

 

11:00 am - 5:00 pm 

 

 

 

 

 

 

The bright pink building doesn't look like much.  It's a bit ramshackle with an untended parking strip.  There's a large tagged commercial freight container sitting behind it and it's surrounded by a parking lot that's partially paved but mostly gravel and dirt.  But the line stretching across the front of the building might make you look twice and think that there's more to the story than meets the eye.  And you'd be right. 

 

Paseo, the beloved Fremont institution serving Cuban sandwiches and meals opened a second location in Ballard or, more specifically, on Seaview Avenue along Shilshole Bay a few months ago.  This was my first trip to the new spot.  Since it was a holiday weekend I thought I'd time my lunch visit after core hours and I'm glad I did!  When I arrived about 2:00pm I joined the queue of more than a dozen people patiently waiting to place their order. 

 

The menu is the same here as in Fremont and there are two large menu boards posted on the side of the building so you can make your decision while you wait.  The line moved at a irregular pace.  Sometimes stopping for a few minutes but mostly moving forward in fits and jags.  When I got to the front of the line the reason for the pauses became apparent.  The guy taking orders was also bagging and handing out the completed orders, as well as running back and forth to the stock room to grab napkins or utensils or whatever they were running short of at the moment.  He actually did a good job of keeping all the balls in the air and keeping the line flowing. 

 

 

 

 

 

There are a few stools along the front counter and a picnic table off to the side of the building but, as with the Fremont location, taking your food to go is the best option.  After receiving my order I walked north and grabbed a bench in the marina.  Sitting in the sun with my Roast Cuban sandwich, watching boat owners loading their boats for the weekend and sipping a warm diet coke (apparently not enough time to chill properly at the pace they were handing them out) was a satisfying way to spend a holiday afternoon. 

 

My sandwich could hardly be eaten as a sandwich as stuffed as it was with chunks of slow-roasted, marinated pork, super-sweet caramelized onions, jalapenos, lettuce, cilantro and their special seasoned sauce.  This is definitely not a first date place! I think these sandwiches define the word messy.  But they are worth every napkin you'll use while eating them.  As with the Fremont location they occasionally run out of items.  While I was placing my order I heard them trying to decide if they were going to run out of rolls for the sandwiches.  In past visits to the Fremont location I've had that happen and had to "settle" for one of the really good meals they also serve.  Don't know if they made it through the day or not.  I was just happy that they had enough to fill my order.