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8/30/2008 Banana Bread The mornings are dark now, and autumn is creeping in around the edges. When I go outside in the morning I have to look for the webs the spiders built overnight to ensure that I'm not what becomes entangled in them. The house is cool in the morning so it's nice to get up and bake. Today's project: Banana Nut Bread. I made a double batch - one to eat now and one to pop into the freezer.
Banana Bread
Heat oven to 350º F. Grease bottom only of 9"x5"x3" loaf pan.
Beat all ingredients in large mixer bowl on low speed for 15 seconds. Beat on medium speed, scraping bowl occasionally for 30 seconds. Pour into pan.
Bake until wooden pick inserted in center comes out clean, about 65 minutes.
Let cool for 10 minutes then remove from pan and cool on wire rack. Let cool completely before slicing.
8/29/2008 Palomino When I worked downtown the Palomino was a standard when it came to business lunches. You could always count on the menu, creative specials and good service. Plus the location in the heart of downtown was pretty perfect. Then they added their little Cafe Express section - more casual fare ready to pick up to go or to eat at the bistro tables overlooking the escalators in the City Centre building, and it became a great place for an everyday lunch, too. On top of that, they had a fun Happy Hour menu and so it became a place friends and I would meet after the work day.
But I haven't worked downtown for years and with it's location on the third floor of City Centre it has been a case of out-of-sight/out-of-mind for me. Luckily that's not the case for everyone!
After our dinner on the deck at The Pink Door, my friends and I stopped by Zig Zag for a quick cocktail. Then, while one had to get home to prepare for a busy work day the following morning, the other suggested dessert at Palomino and I was game!
We made our way through the night time Seattle streets which is always a little interesting but soon found ourselves in the warmth of the City Centre building. All the shops were closed but up on the third floor Palomino's second Happy Hour of the day was being enjoyed by several tables of folks.
We found a seat at the bar, ordered drinks and the dessert my friend had been craving - Caramel Pear Bread Pudding. When the giant piece arrived, with a side of ice-cream, drizzled in caramel and a little bowl of rich butter sauce to finish it off my eyes nearly popped out of my head. It was huge! And, apparently, larger than normal.
We happily dug in to it, enjoying every piece of pear, cinnamon-infused bread and the sauces. What a pleasant way to end a lovely evening.
There are several Palominos across the country. Check the site for one near you.
Palomino Seattle
In City Centre
1420 Fifth Avenue, Suite 350
Seattle
206.623.1300
Cafe: 206.623.5752
 King's Hardware Last night the photography group I belong to had one of our monthly meetings at a local pub. We met at King's Hardware in Ballard, one of the many new places that have been popping up in that little neighborhood over the last couple of years. Every time I go to Ballard it seems that new places appear and my list of "places to try" keeps getting longer. So I was glad the group headed to King's last night - one place I can check off the list!
King's has actually been around a couple of years now. It's a really great space, warmed by the wood tables, chairs and booths with lots of funky stuff decorating the walls which could provide hours of viewing exploration.
 I arrived a bit before the bulk of the group so that I could check out the food before diving into the conversation and general rambunctiousness that accompanies these events. I sat at the bar with two guys who turned out to be newer members of our group who had also arrived early. We got to know each other while I sipped Mandarin on the rocks - the pour seemed a bit on the short side - and they had beers, which are on the Happy Hour menu. I also ordered a plate of sliders, the only food on the Happy Hour menu but since it was the thing I was interested in that worked out well.
 The sliders took their time arriving. Apparently one of the servers had mistakenly picked up my plate to fill their order but the bartender was great about tracking it down and getting a replacement plate made up as soon as she realized what had happened. They were great little sliders! A couple bites of beef on nice fluffy tiny buns finished with a 1000 Island type sauce, sweet grilled onions, and crispy fresh lettuce. Lots of folks from the group ordered and loved the sweet potato fries and the other burgers I saw delivered out all looked very good.
King's also has a rather unique perk. They sit right next door to a Rudy's Barbershop and there's even a little door between the two. If you arrive at Rudy's and there's a line, you put your name on the list, then head over to King's to enjoy a beer while you wait. When your turn comes up, they'll come over and find you.
I liked this place and will definitely be back to sit at the bar. I think it will be especially nice on some of those gray winter evenings that we know are coming in the way too near future.
King's Hardware
5225 Ballard Ave
Ballard
Seattle
206.782.0087
  8/28/2008 The Pink Door As a native Pacific Northwesterner I have always been aware that summer is fleeting and every gorgeous day must be enjoyed to the fullest. Like many who live in this area, I generally spend as much time as possible outdoors, or at least at a window soaking up the sunlight, from May through mid-October when the weather turns once again to mostly grey. At least most years. This year has been particularly challenging as the months we normally count on for good weather seemed to have other ideas about what they would provide.
I was talking to a few friends a couple weekends ago and we all realized something that is normally on our "things to do during summer in Seattle" had not yet been accomplished. The task? Happy hour on the rooftop deck of The Pink Door.
 The Pink Door is a Seattle institution. It's been around since 1981. That's the same year I moved to Seattle and I think I've been eating there from nearly the beginning. It's a bit of a funky place. The only sign at the door lists hours, no name, but the door is pink. If you enter from Post Alley, where the pink door is, you immediately descend one story of stairs to the main, rather dark, dining room. This room fills later in the evening but during the early evening hours everyone heads through the dining room into the more brightly lit bar. And, if you are lucky as we were on this day, the doors to the outdoor, rooftop deck will be wide open.
 Although Seattle sits right on Puget Sound there really are very few restaurants with outdoor views to the water. More have opened in recent years but for a long time, other than a few tourist spots right along the waterfront, The Pink Door was the main place for outdoor dining with a view. Trellised fencing surrounds two sides of the deck letting in light yet separating you a bit from the surrounding gritty rooftops. A third side is protected by the restaurant building and the fourth is wide open to the view of Puget Sound. The deck is also covered with lattice providing dappled shade and a place to hang brightly colored lights and lively planters filled with trailing flowers. The plastic tablecloths and gaily colored chairs add even more to the riot of color that greets you as you walk out onto the deck. Seating here is always in demand so arriving early (the nicer the day, the earlier you need to arrive) is the only way to guarantee a seat.
I arrived in time to secure a table along one wall. While waiting for my friends I started with Angelica's Kiss, a Prosecco and raspberry puree concoction. It was the taste of summer if a bit on the sweet side. Once my friends arrived and ordered wine we set about negotiating what we wanted to eat. The first item, bruschetta made with local heirloom tomatoes, was a no-brainer decision but then we needed to weigh the pros and cons of several items that looked very good. We finally settled on the risotto of the day, made with crab and rock shrimp, and a big bowl of clams and mussels in a garlicky broth.
 The bruschetta was heavenly as simple food often is. Just toasted country bread, big slices of the tomato, lots of fragrant olive oil with a nice sprinkling of salt and a little basil. Simple and satisfying. The mussels and clams followed the same idea - just local, fresh shellfish, steamed in broth until they opened. Popping the sea-fresh morsels in our mouths and dunking more of the sturdy bread into the broth was a very pleasant way to spend the early evening. Add to that the rich seafood risotto - soft and creamy, with a generous drizzle of that same fruity olive oil and there's really not much more to ask for.
 Besides the great food served here The Pink Door has a variety of entertainment throughout the week. Most nights it's music of some sort but on Saturdays they bring in a burlesque show. I haven't seen it but hear it's a lot of fun.
The Pink Door
1919 Post Alley in Pike Place Market
Seattle
206.443.3241
  8/27/2008 City Kitchens Anniversary SaleFor those of you in Seattle and surrounding areas.... City Kitchens Anniversary Sale has started and runs until the end of September. Everything in the store is at least 10% off and many things are marked down more than that. This is a great time to pick up those odds and ends that never seem to go on sale. Last year I picked up great steak knives that were 50% off, among other things.
City Kitchens
1527 4th Ave (just south of Pine)
Seattle 206.382.1138 8/25/2008 Preserving Of all the things that were passed down to me by my parents, grandparents, and aunts one of my favorite things is the art of preserving. It's just so useful! But even more than being useful, when I'm in the middle of making jam or pickles or applesauce I feel a sense of connection to all who have come before me. Whether they preserved foods to capture the bounty from their gardens or from a sense of thrift or as a way to survive the winter months, the art of preservation continues to run strong. I know that while I'm in my kitchen working with some fruit or vegetable there's a good chance that at the exact same time my Dad or my sister is in their kitchen doing something similar.
 I don't do as much of it as I once did - mainly because I can't always eat it all before the next year's crop arrives. But this weekend I spent a day making peach jam and a nice batch of applesauce. Canning is like riding a bike for me. Each year as I start my movements are a little slow but within a few minutes I'm back into the rhythm of whatever needs to be done for the job at hand. Blanching, peeling, slicing, smashing, cooking, mixing and finally filling the jars are all part of the zen. And I really do enter a very meditative state. My movements flow and although I concentrate on the task at hand it's with a flowing ease, with one step leading to the next. The repetitive motion is addictive and soothing. It's a dance that can be performed by one or a group.
 And the best part is that when you are finished you have something beautiful, delicious, good for you, and that will bring back a little taste of summer in the middle of a cold winter day.
 8/24/2008 Think Pink! We've had such an up and down summer here in Seattle that it's been a bit hard to get the real feel of the long, lazy dog-days of summer. And that has made it twice as important to take advantage of the good days when all the elements - sun, heat and a bit of free time - come together in the perfect convergence.
Several weeks ago my friends MG and DW slipped a bottle of rosé on the backseat of my car sometime while I was at their house. Such a great surprise when I found it! This wasn't just any rosé but one they'd been telling me about, produced by Grochau Cellars (GC). (Full disclosure time... MG's brother and sister-in-law own GC and make the wine.) Once I'd found the wine it went directly into my fridge to be chilled and ready to go at a moment's notice.
The perfect time finally arrived about a week and a half ago. I had nothing on the agenda, the sun was out, it was perfectly warm with just a little breeze coming in from Puget Sound, and the lawn could really wait another day or two to be mowed... So I opened my treasured bottle and settled myself on the deck, cats at my feet and a glass of gorgeous rose-colored rosé in my hand.
The wine is called Pink and it's a rosé of Pinot Noir. As mentioned, and you can see in the photo above, the color is a pretty intense rose with just the slightest copper nuances. The nose is most definitely strawberry - wild, mountain strawberry. The kind you have to hunt to find but once you do, the intense flavor makes the search worthwhile. With that big hit of strawberry I was a bit worried the wine might be a bit sweet. Silly me. This wine is delightfully crisp. The flavor is not as much strawberry as the nose is. There is some but maybe a little tart cherry, too. It seemed that as the wine warmed a little it actually had hints of pink grapefruit - very nice.
As it leaves the palate there is just a hint of flavor remaining. It doesn't linger long, but that's okay. Like the warm summer days the best rosé is often fleeting - meant to be drunk young (you can be any age but the wine is best young!), and a refreshing thirst-quenching respite from the heat. And that heat could come from the sun or from something spicy and this wine would be nice with both.
I'm not sure how available this is this year. (Sorry!) I think you can find it some places in Oregon since GC is based in the Willamette Valley, but I bet there will be more next year. So make a note of it and keep your eyes open next spring.
8/20/2008 Wine Blending @ El Gaucho Monday night I participated in a new type of event being offered at El Gaucho in Seattle. In my quest to learn more about wine I attended a "Wine Components" class. As we arrived we were presented with a glass of sparkling wine and had access to light appetizers. Most people moved directly to a place at a table, some taking time to mingle first. After 15 or 20 minutes of settling in the program began.
The program was produced by team of players: El Gaucho, of course; Spring Valley Vineyard, which is actually managed and owned by Ste. Michelle; Ste. Michelle; and Esquin Wine Merchants.
 The winemaker from Spring Valley Winery, Serge Laville, brought in four single varietal wines (the components) that are used in some of their blends. He gave us some background on what a winemaker thinks about and looks for when blending wines, we tasted through the components, and then we started producing our own blends. Each place setting had four varietals: Merlot, Cabernet Franc, Petit Verdot, and Malbec. All were Spring Valley's 2007 wines. We also had a plastic pipette, marked in 1 mm increments, to use for measuring and blending the wines.
 I was sitting with a great group of people. Across from me were two principals from a new winery, Watermark Cellar (not yet on the market); next to me was Arnie Millan from Esquin; and next to Arnie was the Spring Valley winemaker, Serge. So besides the formal presentation there was a lot of interesting table talk.
 We all began sniffing and tasting, measuring and mixing, working to get the flavor, structure and complexity we preferred. It was interesting to see what different people came up with. I can't say that I created anything extraordinary but I sure had fun trying! And it was informative to see what other people did and how they approached the exercise. My feeling that wine-making is much like cooking was reinforced. With experience you can imagine how different foods will taste when blended or presented together. When you cook you make slight adjustments based on the specific properties of the foods being used that day. For instance, herbs vary in intensity based on what time of year they were picked, how much rain there has been and maybe even the place they were grown. So you need to take that into account and balance the actual flavor with the sort of flavor profile that is in your head.
 Wine blending follows similar principals. If you use grapes from the same vineyards each year I think the winemaker will end up with a basic understanding about each varietal from specific vineyards but, as we all know, there can be wide swings in what you actually end up with based on weather and other factors. I think many people think that wine-making is a challenge but really wine blending is where the skill of a winemaker becomes known as they balance the wines each year based on the nuances that are indicative of that growing season.
 At other points during the evening Serge talked about topics such as the challenge of using the components to get the desired taste profile, yet having to balance that with the amounts of each wine available for blending. For instance of the varietals we were working with the winery had different amounts to draw from when blending, there were 100 barrels of Merlot available but only 6 or 7 barrels of the Petit Verdot and Malbec. He talked about how wine-making really begins in the vineyard with the setup and location of the vineyard, how you treat the grapes, and when you pick them. I believe Serge's view was that 80% of wine-making actually takes place in the vineyard. He also talked about their blending process, the timeline and the players involved in Spring Valley's process.
After we had the chance to create a few different blends, Serge asked the group some questions and talked to the different tables. We finished the evening by enjoying two of Spring Valley's wines, Frederick and Uriah and had a chance to order (at a discount) Spring Valley Vineyard wines from Esquin.
It was a very enjoyable and informative evening. I've signed up for the next event on September 18th. That night, Northstar, another Ste. Michelle property will be presenting. I'll see if I can apply what I learned on Monday along with whatever new nuggets I learn that night. Maybe my blending skills will improve! Or not.
 8/19/2008 Colony Collapse Disorder I've been holding back on writing this post but have finally decided to go ahead with it despite my reservations. We'll get to those in a moment.
I'm sure most of you are aware that the honeybees are dying or disappearing and we don't really know why. This phenomenon has been named Colony Collapse Disorder (CCD) and really nothing is known about it except that it happens. Research is going on at a few universities to try to figure out what's causing it and if we can stop it.
I have a special fondness for bees, not just because the are an important part of our food chain, but because I love hearing them buzzing around my yard. I'm not so interested in yellow jackets and wasps - although they have jobs, too - but in the honeybees and bumble bees that spend time pollinating my summer crops and flowers. There's just something about them I find soothing. And I would be incredibly sad to lose them even if we somehow found another way to pollinate crops.
About a month ago I received an email from Häagen-Dazs about a new awareness campaign they've created to help bring the plight of the honeybees to our attention. They've created a video, a site and a donation program to help with research. And this is where my reservations kick in.
The site is one of those maddeningly cute sites that take forever to negotiate. There is some useful information on it, but I would think most people would bail out before actually finding it. Still, if you can stick with it there are suggestions on how everyone can help out, among other things. Also, they have developed a special flavored ice-cream called Vanilla Honeybee. When you buy it or several other flavors they will make a donation to one of two research programs. The problem is that they don't tell you how much they will donate. Still something is better than nothing, I guess. However, perhaps you would be better off just donating the entire price you'd pay for the ice-cream to one of the research programs, you know?
So, I've decided to write this post to help draw attention to the issue, even if Häagen-Dazs methods for educating people leave something to be desired. At least they are doing something and that is good.
The photo at the beginning of this post was taken at UBC at the Outstanding in the Field dinner I recently attended there. To date, they have not been affected by CCD. Yay! They have several honeybee hives on their farm and as you can see in this photo a thriving colony has returned home for the evening. The photos at the bottom of the post were taken in my garden. Bumble bees are also important pollinators. So far this issue does not seem to be affecting them, or maybe we just have not yet realized it. I have had periods of time when I've found several dead bumblebees on my plants. I don't ever spray but my guess is that someone in my neighborhood is using some sort of pest control that affects them. This makes me so sad. The video in the center was created by Häagen-Dazs to help raise awareness. Here's what they say about it: "When a honey bee returns to the hive after finding a good source of nectar, it will perform a unique dance for its hive mates, detailing the distance, direction, quality and quantity of the new food supply. The richer the food source, the longer and more vigorous the dance. This is our Hip-Hop interpretation of that dance".
And here's the link to their site where you can learn more: Help The Honeybees
  8/18/2008 Voxx Coffee I have a home office and am always looking for good public places for business meetings. I don't have too many prerequisites other than the place should be conducive to conversation: both quiet enough so you can have one and a decent seating setup so you have a little privacy. It shouldn't be messy - nothing worse than getting crumbs or coffee stains all over your laptop or business papers. And free WiFi is always good, too.
This morning I had a meeting at Voxx Coffee on Eastlake. I love the feel of the place. The layout is good and the furniture is handsome, yet functional; they have free WiFi and serve Stumptown coffee, as well as a small but good selection of tea. The pastries and sandwiches looked good although I didn't try them, and in the evenings they serve wine.
There's enough patron traffic that it imparts a bit of energy, yet there was plenty of seating. The WiFi was not working when I arrived and the baristas did not have access to the router. Eventually a manager or someone showed up and was able to reboot it and get it working. It's a pleasant place overall even with the little glitches. My only issue was that there are lots of hard surfaces and so the noise seems louder than it should be. Not great for a business conversation but fine for meeting friends or for getting out of the house to work amongst other humans.
Voxx Coffee
2245 Eastlake Ave E
Seattle  8/17/2008 When life gives you apples... My apple tree has been throwing apples at me for the last week or so. It's not being mean but it's branches are too crowded. I didn't think I was going to get too many apples this year so I didn't thin them. But there are actually quite a few so some are getting pushed off the branches to make room for the others to continue growing. Unfortunately this crowding leads to smaller apples; more of them but lots smaller. But I'm really not good about thinning them anyway. I really hate to "kill" anything that's beat the odds and growing. Especially this year with the horrible early summer weather we had.
So, the point of all this is that I am accumulating lots of smaller windfalls. And the best thing to do with those is make applesauce. I made a small batch tonight. Applesauce is one of the easiest things to make. You just slice apples into quarters (or maybe smaller pieces if the apples are large) without bothering to peel or core them; put them in a pot with a little water and cook over medium-low to low heat until the apples are soft and a little mushy; run them through a chinoise & pestle set
 or food mill to separate the sauce from the peels; add a little sugar to suit your taste; and eat it! "Leftovers" can be kept in the refrigerator or if you make a big batch you might want to can some to have for the winter.  8/15/2008 First Look: Spur Seattle's newest gastropub, Spur, has been open just about a month now. Located in the space previously occupied by Mistral, the updated interior serves up a variety of seating options with something for everyone. There are several seats along the bar; a couple of long, tall tables perfect for groups or for communal dining; and a little section of more traditional four-tops. Everything is wood with a rough-hewn look, if not texture, but I guess you might expect that in place called Spur. While very handsome and comfortable on a warm Seattle evening, I think this space will be super cozy and inviting as we head into the rainy months. But let's not get there, yet!
 The specialty drink menu is enticing and interesting with many of the ingredients created in-house. R started with the Sur le Sol, a beautiful concoction including vodka, St Germain, lavender and more. It was maybe a tiny bit sweeter than she would have preferred but the overall flavor was nice.
 I had an Empress made with rum, St Germain and grapefruit, topped with a gorgeous grapefruit and orange foam. Loved it! Along with our cocktails a little jar of house-made corn nuts arrived. They were crispy, salty and fried - the perfect item to nibble on with a cocktail.
 We started our meal with the Summer Vegetable Salad, a colorful mix of summer squash, carrots, tomato and nasturtium with buttons of corn panna cotta placed carefully around the plate. The panna cotta can be eaten as a little softly exploding bite or popped on the plate and mixed into the dressing. I tried to do one as a bite but alas was unsuccessful as it popped midway between plate and mouth.
 Next, after much debate - so many items on the menu sound very good, we settled on the skirt steak. The skirt steak was grilled exactly to our medium-rare specification and was delicious! Succulent and a bit smoky, it melted in your mouth. The shallot jam that accompanied was also very good - I could have eaten it by the spoonful. Neither of us were thrilled with the fried mashed potatoes that were also on the plate. The interior of the patty was almost paste-like in it's smoothness. There was really no texture at all and the frying seemed to have been done just because. No real reason except, I guess, to make the potatoes different. They actually tasted good but the texture left me wanting. To their credit when we gave this feedback to the hostess she reported back to the kitchen so the chefs could check it out and make adjustments, if needed. It was a warm night and the potatoes are loaded with butter so perhaps that was the issue.
 Somewhere in there we switched out our cocktails for a couple glasses of wine. The by-the-glass menu is short but seems to cover most bases. I was surprised though that there was not one single local red wine by the glass. For a restaurant that is professing a love for local and sustainable ingredients on the food menu, this seems like an oversight.
 We finished our meal with a cheese plate comprised of three Estrella Family Creamery cheeses and some accompanying garnishes. The crackers were great; you probably already know that I love Estrella cheese; and the accompaniments were... interesting. Not interesting bad, really just a bit too precious in their tiny-ness. And this was especially obvious because the wedges of cheese were quite nicely sized so all the additional garnishes ran out long before the cheese. Especially disappointing were the "peach balls". The menu indicated there were peaches on the platter and at this time of year with fragrant, sweet, ripe, juice-running down-your-chin peaches in abundance, our mouths were set to enjoy some of that goodness. Instead our platter arrived with six of the smallest, cutest little peach balls. Probably only about 1/2" in diameter the six of them together barely made a bite. The other items on the plate followed suit in their petite-ness but it was the peaches that were particularly disappointing.
Prices are not unreasonable but it does seem like some of the cost might be due to the labor needed to create all those teeny-tiny little garnishes. Having said all that, I do look forward to returning as the flavors are very good and the menu items were creative. I may just spend a little more time clarifying with my server exactly what it is I will or will not be getting when I order.
Spur Gastropub
113 Blanchard St.
Belltown
Seattle
206.728.6706
 8/12/2008 Outstanding in the Field Redux After my first experience with an Outstanding in the Field (OITF) dinner I was left with a little nagging feeling. I wasn't entirely sure why but I thought it was probably because I had hoped that the experience and information from the farmers and other producers would be a little bit richer. While writing that first post I noticed that the dinner in Vancouver, BC at the UBC farm had not sold out. And I knew that this was the 4th year a dinner would be held at UBC, leading me to believe the experience there might be well-organized and more comprehensive than my first experience. Before I knew it I found myself reserving a spot at that dinner, canceling my other plans for the evening and planning a one-day, less-than-24 hour getaway to Vancouver - technically not even long enough to bring goods back over the border!
 Friday morning as I crossed the border rain showers were drifting in and out. I first made a stop in White Rock and spent the morning there enjoying walking on the beach, watching the activity as the residents prepared for a weekend festival and eventually grabbing lunch. As I made my way into Vancouver proper and Queen Elizabeth Park, where I'd planned to take some photos, the rain came down in earnest and instead of shooting the Vancouver skyline from the park I took a nap in my car.
But after that downpour the weather seemed to take a turn for the better. The skies remained gray but were dry.
 I took a meandering route along English Bay and Burrard Inlet, stopping at beaches along the way, and arrived at the UBC Farm at the appointed start time of 6:00 pm. The farm sits just southwest of the main campus and is comprised of 60 acres about half of which are wooded and the other half cleared and used for crop production. The farm serves a variety of purposes (as explained by Mark Bomford, the farm manager who led my part of the farm tour later in the evening) and is used for more than just the agricultural program, for instance it also supports botany classes.
 After parking I walked down a path and across a field to the welcome table to grab a glass of wine. While sipping wine big platters of fresh radishes, carrots and peas were available for nibbling. I spent some time roaming around the nearby grounds checking out various crops, some greenhouses, beehives and the free-range chickens. At some point I met a woman who's area of speciality was anthropology and her studies and teachings revolved around food. She'd spent three years teaching in Italy and was very into the slow-food movement. She was at the dinner having been invited by two former students who now work for OITF. I really enjoyed talking with her.
 Soon after the field tours began. First Jim Denevan, OITF founder, addressed the group and then we were split into four groups for the tour. As mentioned earlier my group was lead by Mark Bomford who had a great depth of knowledge about the farm and issues facing the agricultural community. One little note - he said they have not experienced Colony Collapse Disorder which has been affecting so many beekeepers and their hives. I was really happy to hear this as I have a special fondness for bees and lately it seems all we hear is bad news.
 After the tour we moved to the dinner table which had been set up in a greenhouse. Although we stayed dry all evening, the weather of the day had made it necessary to be prepared for rain. I liked the coziness of the greenhouse. I ended up at the end of one of the tables sitting with a really fun couple and their son. They were in town from Alberta for a wedding and the dinner. Next to them were a group of four friends who were also very nice and who shared some special wine they'd won in a raffle. So for my dining experience I enjoyed very pleasant company.
 The food from this event surpassed the food from the Seattle event - and that is saying something. Our chef for the night was Andrea Carlson of Bishops. Bishops has been on "my list" for quite some time and after this experience I will need to make a better effort to get there the next time I'm in Vancouver.
 We started with heads of roasted garlic, flatbread and (I believe) chevre. Unfortunately I lost my menu from the night and so some of the detail is going to escape me. The presentation was gorgeous as was the food. (Photos from this event will be softer and softer as the night goes on. I don't use flash as a matter of course and by the time we were done it was very dark.)
 The next course was a big platter of rainbow-hued cherry tomatoes with herbs and greens. But my favorite part of this dish were the pickled little daisy buds! These were the daisies found in lawns in parks and homes. A simple, everyday, ordinary type of plant that I would never have thought to put in a salad.
 Next up was my favorite dish of the night. I think. Really it would be hard to choose. This course was billed as a "potato salad" but it was such a wonderful combination of ingredients and such a great presentation that I hope to copy it soon! Big platters of roasted baby potatoes were topped with green beans, lettuces, crispy thin-sliced pancetta and beautiful little eggs. The eggs were perfectly soft-boiled and once on your plate, breaking them open released the deep golden-yellow yolk to mix and mingle with the other ingredients. Heaven!
 Next course was a slightly salty and sweet sea scallop with fresh fava beans. So simple. The essence of the sea on a platter.
 The next course was crispy seared duck breast with pickled cherries (the cherries were great!), cippolini and (I believe) baby fennel. The combination of rich, tart and savory was lovely. I don't think I could ever have enough duck.
 And for the finale we were served goat cheese panna cotta and meringue spirals. I loved the tart and tanginess the goat cheese brought to the panna cotta! And the combination of the smooth cream with the crispy, sweet meringue was perfect.
 I am really glad that I made the trip to Vancouver for this dinner. Not because I didn't like the Seattle dinner, because I really did. But because it was another great and completely different experience. Much of that was due to the location and the knowledge of the UBC staff and the other producers (several of them spoke throughout dinner and really enriched the meal), but there were many other influences. Some of it came from the weather, the later start, being on a Friday versus Sunday, and the different seating configuration, some from my interactions with my tablemates and the fact that I was on my own. Some of it was because I spoke with Jim Denevan at length about a number of topics, which was a lot of fun. He is very nice. As I mentioned in the first post each of these dinners is different even if they follow the same general outline. And much of the experience is what you bring to the table.
There are a few dinners with spots available which you can find on the OITF events page. You can also add yourself to the mailing list on that page or, I believe, any page on their site.
To learn more about the UBC Farm and to support them - they are in danger of losing funding, which would be a big loss for all of us but especially Vancouver and British Columbia - check out their site. By the way, if you live in Vancouver they have a Saturday morning market on the farm. I'd go if I lived in Vancouver!
To see more photos of the event go here.
 8/8/2008 BBQ at Woodinville Wine Cellars A couple of weekends ago my friend Chef Big John Caudill catered an event at Woodinville Wine Cellars. He prepared a fabulous feast and I was along to help out a bit and to take a few photos. It was a fun event - even if I was "working". The band was great, as was the food (of course!). I think what made it especially fun though were the winery volunteers who also helped out. It didn't take us long to start laughing, while trading stories and bantering back and forth.
 Since I was working the photos are not quite complete - you won't get to see the perfectly-grilled rare ahi, the big bowl of orzo salad, the grilled veggies (a rainbow of peppers and onions) on the platter, or any of us while we were serving those at the event. Still the photos will show you a nice little slice of the event.
The complete set of photos here.
  8/7/2008 Crepes = Easy Entertaining When having people over for dinner (or lunch or brunch, for that matter) it's always nice to choose dishes that can be prepared ahead of time and then just heated and served once guests arrive. Filled crepes are a great option, as you can actually make them over the couple days prior to your party and then just pop them into the oven about 30 minutes before you want to serve them. And, the filling options are endless so they can be made over and over again yet be different each time.
About a month ago I attended a potluck and I made filled crepes as my offering. The group seemed to like them, they looked good and yet were pretty easy to make, although planning ahead really is key. I don't have an exact recipe for what I did but here's the general idea and if you are looking for a good source of recipes or inspiration I highly recommend Crepes: Sweet & Savory Recipes for the Home Cook. The following actually is a combination of ideas from that book.
  A day or two before the event I make all the crepes and stack them placing wax or parchment paper between each crepe. Then I put the stack in a plastic bag and hold them in the fridge until I'm ready for assembly. For this recipe I made garbanzo flour crepes.
Also a day or two before, I roast chicken - either white or dark meat will work but dark has a little more flavor. Depending on the size of the chicken and the number of crepes you'll need one or two breasts or two or three thighes. Once the chicken is roasted, remove the skin and pull the meat from the bones. Then shred the meat by pulling it into pieces with your hands or a couple of forks. Keep in the refrigerator until ready to use.
 The day before your party or event, peel a large onion, slice it in half and then cut into 1/4" slices. Saute the onion in olive oil. While it is sauteing, slice several crimini (or button) mushrooms into 1/4" slices. When the onions are starting to turn golden add the mushrooms to the pan. Continue sauteing until the mushroom are tender. When you add the mushrooms also add an herb of your choice - thyme, sage or rosemary are good options. When the mushrooms are tender remove the pan from the heat.
In another pan make a Mornay Sauce. The one I make is similar to this recipe but I use chicken stock in place of some of the milk which adds a different flavor dimension.
Once the sauce is made reserve about 1/2 cup of it and then mix the rest with the onion/mushroom mixture and the chicken. Combine until everything is coated with the sauce.
Lay a crepe flat and put about 2 tablespoons of the chicken mixture towards the top center of the crepe. Roll the crepe around the filling. Place the crepe seam-side down in a buttered 9"x13" baking dish. Repeat until the dish is filled. You should be able to get about 12 filled crepes in the dish.
Drizzle the reserved Mornay Sauce over the crepes and then top with about 3/4 cup of Gruyere cheese.
 At this point you can place the pan in a 350°F oven and bake for about 30 minutes or cover the dish with plastic and place in the refrigerator. Once the sauce has been mixed with the other ingredients I wouldn't hold them for more than a day, however you could also freeze the dish to hold for a longer period. If you do that be sure to allow plenty of in-fridge thawing time prior to baking.
Although there are a few steps involved, breaking them up over a couple of days makes this a pretty easy dish to prepare and serve.
Garage Billiards (and Bowl) You don't really go to the Garage to eat. Still while there you may choose to have something to go along with your beer or cocktail. And if you order something chances are you'll be pleasantly surprised. This isn't just any old bar food but bar food created with care.
The small but varied menu has something for everyone. There are small plates, soups and salads, and large plates with each category consisting of six or so items. Add to that a few burgers and pizzas and you have a pretty decent selection to choose from. And the food is pretty dang good!
 On my last visit I had the Quesadilla filled with blackened chicken. smoked cheddar, black beans and corn. A little pile of lettuce chiffonade and poblano sour cream filled out the plate. An interesting twist to a standard item and fresh ingredients elevate this bar food to a new level. And other items on the menu follow the same recipe. There is always just a slight twist, executed well and created with good and tasty ingredients.
But one of the nicest things about the Garage is their willingness to handle large groups (I take a group of 50 - 60 in there a couple times a year). They are always gracious and happy to serve us - and we are a bit of a motley crew. That attitude, the 18 billiards tables and 14 lanes of bowling, make this a great place to enjoy that good, innovative bar food.
Garage Billiards
1130 Broadway Ave
Capitol Hill Seattle
206.322.2296
  8/6/2008 Eat (at) Crow I don't' believe I've ever written a post about Crow. I think that's because in the past the photos have not been great. Generally the place is packed to the gills and finding a place (without a reservation) is enough of a challenge without trying to take photos, too.
But M and I visited a few weeks ago and I was pleasantly surprised to walk in to a semi-empty space. I guess it wouldn't be pleasant if it had stayed that way - after all we want the good places in Seattle to survive - but it soon began filling up, just at a more leisurely pace than in past visits.
I think the only reason for the slow down is that Crow is now established and is not subject to the feeding frenzy that consumes newly-opened, acclaimed restaurants. Instead the crowds have now settled into more of a rhythm. They know what to expect, they've had a chance to try it out and while they will continue to come to Crow, newer places are now handling the clamor and frenzy that used to be found here. Either that or it was a sunny day outside and here in Seattle people tend to stay out longer on those days....
Our food this last visit was just as good as ever. The menu at Crow changes on a regular basis but the quality stays the same. It's always been great. And the freshness and inventiveness you find on the food menu extends to the drinks menu, too.
I started with a lemon-based drink but since this was a few weeks ago I can't remember if it was Lemondrop-like or gin-based. I just remember it was perfect for the evening. It had been a little warm that day so I wanted something really refreshing. The drink was lemony and had the perfect touch of rosemary balancing out the flavors. I was very happy.
 For dinner I had a Thai-inspired Shrimp salad. The coleslaw-like base was fragrant with toasted coconut, among other things, and the shrimp were perfectly grilled!
 M had Crow's take on Pasta and Clams. Small, succulent clams, bacon, onion, greens and broth mixed into linguine. Simple and satisfying.
As always, we sat at the bar and had great service. All in all a pleasant way to spend an early evening.
Crow
823 5th Ave N
Queen Anne
Seattle
206.283.8800
 Lunch at Steelhead Diner Yesterday I met MO for lunch and we headed to The Market to Steelhead Diner. It was a perfect day to sit outside and since we had arrived early there were open tables on their little deck overlooking Post Alley. While we were serenaded from below by different musicians we enjoyed a delicious lunch comprised of fresh, local ingredients.
 While waiting for our orders we first dipped into the bread - good enough to be a meal on it's own - which was served with both butter and olive oil. I was extra bad and used both but I love that combination!
 Next we divided a green salad made with Full Circle Farm organic baby lettuce, Rolling Stone Lavender Goat Cheese, Sidha farms berries and spiced walnuts. The goat cheese was soft and just lightly scented; the berries were super sweet and some were gigantic. The combination was simple yet very nice.
 We also split a Dungeness Crab cake and Totten Inlet Mussels.
The crab cake was very large and filled with big pieces of crab leg. It seemed that meat from the body was used as filler, although there must have been bread crumbs, too. but not much besides crab - the cake barely held together. Crispy, fried parsley was sprinkled over the cake adding a nice dimension to the flavors.
 The mussels were very tasty, although not as hot as I expected. They were actually titled "Totten Inlet Mussels in Purgatory", which to my mind meant there would be some heat. Although sliced serranos were evident I really didn't feel any sort of even mild burn. Still, the mussels were very good with andouille, toasted garlic and herbs complementing the sweet shellfish.
Steelhead Diner
95 Pine St
Pike Place Market
Seattle 206.625.0129
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