I'd lived in Seattle for years before I realized there was a little gem of a restaurant tucked in between the butcher and the tea shop in Pike Place Market.  I don't remember what finally prompted me to take a look - I think it was a benefit event - but once I found this little hidden spot it became a favorite. 

 

Maximilien is a French café staffed by mainly French expats, it seems.  I seem to spend most of my time there in the upstairs bar with the lovely view of the sound and on out to West Seattle.   I guess I shouldn't be surprised that I'd never realized that they also have a rooftop deck that is perfect for summer weather happy hours.  Between the time it took me to find them in the first place and our normal Seattle weather that keeps us indoors so many months of the year, I should have suspected there might be more to the story.  But now I've learned and I'm so glad I have. 

 

 

 

 

 

Seattle is lacking, I think, in places with outdoor seating that take advantage of the gorgeous west view.  In my head I know that an investment of that sort in a city that sees so few days suitable for outdoor dining is an extravagance, but my heart still hopes for them every time the skies are clear and the temperatures rise into the 60s.  So it was with great surprise and pleasure I realized I'd been missing an opportunity.

 

A friend and I arrived at Happy Hour on Friday night.  If you go, make sure you get there by 5:00 pm as the outdoor seating fills quickly.

 

 

 

 

 

Sunbrellas dot the deck in a jaunty asymmetrical pattern.  Every table has a view but those just along the outer wall or one row back definitely have the advantage.  The Happy Hour has eight items priced at $2.95 or you can get all eight for a flat $20 - now that's a nice deal.  Servings are small but still generous enough that a couple make a meal.  We ordered three items between the two of us and didn't finish everything.  There are also specials on drinks.  The best deals are the wine, I think.  I ordered a couple of the French Martinis which are tasty but during Happy Hour seem to be a little short on the vodka. 

 

In addition to Happy Hour the deck is open for lunch and dinner. 

 

 

 

 

 

 

 

 

After my brunch I found myself with quite a few remaining strawberries.  Some had been sliced and sugared for drinks but many were still gorgeous whole berries.  I knew, however, that I would not be able to eat them all before they started going bad.  I thought about making jam but I still have quite a lot left from last year and I also have my heart set on making cherry jam this year so I didn't need any more jam.  I also thought about freezing them whole for future use but decided that didn't really appeal to me at this time.  And then it came to me - syrup -  gorgeous strawberry syrup.  

 

Making syrup is a lot like making jam but you don't need to cook it down as much or use pectin, natural or packaged.  I've made syrup in the past but couldn't find my recipe and an Internet search turned up very few real options, surprisingly.  So I just created my own.  The one concern I have with this recipe is that I am not positive that the amount of sugar I used is enough to keep the syrup from growing lovely, little green mold at a future date.  So I know this recipe is great for short term use but I'm not sure how long it will last, even if canned.  Please keep that in mind if you follow this recipe. 

 

In the short-term, though, this is a really fresh, berrilicisous syrup perfect on everything from waffles and pancakes to that evening bowl of ice-cream.  This recipe makes about 8 cups, feel free to reduce the ingredients to make a smaller batch.  And adjust the sugar to your taste but I wouldn't reduce the amount only add to it. 

 

About 8 hallacks (pints) of strawberries, stemmed and sliced

3 cups of sugar

7 Tbsp of orange juice

Vanilla Bean (optional), sliced in half

 

Blend or mash the berries until all pieces of berry are gone.  Pour the liquid through a strainer to remove any larger seeds that are remaining.  You should have seven cups of strawberry puree remaining. 

 

Add the puree, sugar, orange juice and (if desired) the vanilla beans (scraped from the pod) and pod to a large pot.  Heat over medium-high heat until the mixture comes to a boil and all the sugar has dissolved.  If you want a thicker syrup you may boil it down a little.  Just remember as it cools it will thicken.  Also, the shorter amount of time that you boil the mixture the more you'll retain the fresh berry flavor. 

 

Remove from the heat and scrape any foam that has accumulated off the syrup.  Dispose of the foam. 

 

If you are going to try to can this recipe, ladle the hot syrup into hot jars and process as you would for jam.  Or, let the syrup cool and pour into jars or bottles to be stored in the refrigerator. 

 

I love how the cold berry syrup contrasts with hot, buttery pancakes or waffles!  Little yin-yang bites of flavor.... 

 

 

 

 

 

For the last several years I've held a Summer/Spring brunch just for the ladies.  Although Pacific Northwest weather is not known for reliably sunny days at this time of year I lucked out again this year.  Actually it wasn't sunny per se, but it was dry and warm enough to be outside. 

 

My friends started arriving at 10:00.  As they came in I sent them out to the deck where I'd set up tables with coffee, tea and an assortment of sparkling beverages including sparkling wine, sparkling lemonade, Pellegrino and, not sparkling but festive, rosé.   Everyone gathered on the deck greeting those they knew and meeting those they did not. 

 

About 10:30 a couple friends helped me get all the serving dishes on the table and then everyone took a seat.  The next couple of hours were spent eating and chatting and laughing.  It was a pretty prefect Sunday morning. 

 

 

 

 

 

 

 

 

 

 

 

It's finally time.  Fresh, local strawberries are arriving in abundance in local markets.  How I love local, spring strawberries!  You can use them in all the traditional ways and this recipe is a nice little twist.  I picked it up several years ago when I attended a class taught by Greg Atkinson.  It's always a winner when I bring it to parties.  The crust is really more of a shortbread cookie - I've often thought of eating it all on it's own it's so good.  It's topped with pastry cream and then you finish it with whatever fruit is in season or readily available. 

 

adapted from Entertaining in the Northwest Style by Greg Atkinson 

 

·         Almond Pastry

·         Vanilla Pastry Cream

·         An assortment of fruit like raspberries, strawberries, kiwi, peaches, nectarine, champagne grapes, blueberries, etc

Prepare the Almond Pastry ahead of time and keep it at room temperature.  Prepare the Vanilla Pastry Cream and keep it refrigerated. 

No more than 2 hours before serving assemble the tart.  Spread the pastry cream on the pastry.  (It will be a little stiff so I always give it a good stir to loosen it a bit before spreading.) Arrange the fruit in rows (the long way) on the tart.  Cut tart into 6-2” pieces and serve.

Almond Pastry

¼ cup butter, softened

½ package (3.5 oz) almond paste

2 Tbsp sugar

1 medium egg white

1 cup flour

¼ tsp salt

Preheat the oven to 375°F and line a baking sheet with parchment or a silicone mat.

Beat butter, almond paste and sugar on medium speed in a mixer or by hand until smooth and creamy.  Add the egg white and beat until smooth.  Reduce speed and add flour and salt, beating just until combined. 

Turn the dough onto a floured work surface and form it into a log.  Flatten the log into a rectangle and then roll out to 6”x12”. 

Carefully transfer to the baking sheet.  (I like to slide the parchment or silicone mat under it and then lift onto the sheet.)  Prick all over with a fork.

Bake until the pastry is brown around the edges and slightly puffed, about 15 to 20 minutes.  Cool completely on pan then carefully move to the serving tray. 

Top with pastry cream and fruit. 

Vanilla Pastry Cream

¾ cup sugar

¼ cup cornstarch

½ tsp salt

1 whole egg, plus 1 yolk

1 cup whole milk

½ vanilla bean, split and scraped

2 Tbsp butter

1 tsp vanilla extract

Put the sugar, cornstarch and salt in a heavy saucepan.  Whisk in the egg and extra yolk.  When the mixture is smooth, whisk in the milk and vanilla bean.

Cook the custard over medium-high heat, stirring constantly until mixture comes to a boil.  Whisk rapidly to prevent lumps.  When the custard is the consistency of sour cream (this happens pretty quickly) transfer it to a mixing bowl immediately.  Remove the bean pod, and then stir in the butter and vanilla extract.  Chill the custard completely before using it as a filling. 

Here are a couple other photos of versions I've made in past years.  The first photo is a double tart.  I used extra pastry cream to hide the seam, where the candles are, and added a bit more fruit later to hold the candles up better. 

 

 

 

 

 

 

 

 

 

 

 

 

 

I am especially excited about rhubarb season this year.  I plant I've had for a few years has really come into it's own and I'm going to get a nice batch this year.  I picked a few stems this weekend - just enough to make either a small pie or two adorable rustic tarts.  I use the same recipe for both, the only difference is that I roll the dough a little thinner for the pie.  I like my rustic tarts to have a substantial crust on them.  It makes it easier to pick up a piece and eat it with your hands if you are so inclined.  Well, except it's still a bit hard to keep the filling from falling out all over the place! 

 

My mom was one of the best pie-makers around and she always used all Crisco in her pie dough recipe.  Over the years I've switched to half butter and half Crisco.  I like the flavor of the butter but appreciate the no-fail dough the Crisco creates. 

 

Pie Dough

(makes 2 crusts)

 

⅓ cup shortening

⅓ cup butter, cold and cut into pieces

2 cups flour

½ cup cold water

½ tsp. salt

 

Mix salt, 1 cup flour, butter and shortening with a pastry blender until crumbly.  Add the balance of the flour and all of the water, Mix with pastry cutter until the water is mixed in and the dough is coming together.  Finish bringing it together with your hands trying not to warm it too much.  The butter should still be visible in the dough. 

 

Divide the dough into two equal portions, flatten into thick disks, wrap in plastic and refrigerate while you prepare the rhubarb. 

 

5 generous cups of rhubarb cut into 1" pieces

1 cup sugar

⅓ cup flour

1 tsp cinnamon, if desired

 

Mix dry ingredients together and then sprinkle over the rhubarb.  Toss the rhubarb with the sugar mixture and let sit for at least 15 minutes.  The rhubarb will get a little juicier so toss the ingredients again.  You'll still have some of the dry mixture settling to the bottom of the bowl. 

 

Roll out both pieces of dough, making sure the dough is sized to fit your pie plate.  Place one circle of dough in the pie plate, add the filling (including any "leftover" sugar mixture).  Dot the rhubarb with small pieces of butter, if desired, then place the top piece of dough over the top.  Trim and crimp the edges and cut a few steam vents in the top. 

 

Bake at 400° for 15 minutes.  Reduce the heat to 375° and bake an additional 45 minutes. The crust should be golden brown and the filling bubbling.  Remove from the oven and let cool for at least 30 minutes to allow the rhubarb to thicken. 

 

For the tarts: 

Roll the dough out to two 9" (or so) circles. They should be about ¼" thick. You may need to roll out a little larger and then trim the circles down a bit.   You can either place the shells into small pans, as I've done in the photo above, or just place them flat on a parchment lined baking sheet.  Put half of the fruit in each shell, making sure you also evenly divide the remaining sugar mixture between the two shells.  If using the flat shells keep the filling toward the center, leaving a 1" - 1½" border around the edge. 

 

Once the filling is divided, bring the extra dough up and around crimping as you go, to create a stand-up border.  If using the baking sheet, make sure you pinch the shell up to form a little rim as rhubarb gets really juicy when cooking. 

 

Bake at 400° for 15 minutes.  Reduce the heat to 375° and bake an additional 35 - 40 minutes. The crust should be golden brown and the filling bubbling.  Remove from the oven and let cool for at least 30 minutes to allow the rhubarb to thicken. 

 

 

 

 

 

 

If you live in Seattle you may shy away from the tourist spots as many of us do.  And that description includes many of the places around Pike Place Market.  But there are lots of gems in the area.  Some of the little hole-in-the-wall places have great ethnic foods and many of the larger places are true Seattle icons that attract tourists but for good reason. 

 

Etta's Seafood is one of the Tom Douglas restaurants and it's located at the site where Tom started coming into prominence as a chef, the old Café Sport.  Last Saturday M and I were looking for a breakfast spot and decided to go back to this market staple. Once settled into to a window table we ordered a couple pots of tea to start our breakfast.  Then,  I ordered Huevos Rancheros and she had the French Toast.  Both dishes were fresh, flavorful and filled with the little extras that Douglas' restaurants employ. 

 

My beans were so good I could have made a meal of them on their own!  But I also loved the cheese-filled tortilla, chipotle creme fraiche and perfectly cooked eggs that graced my plate.  Her French toast was elevated by slightly sweet vanilla-laced creme fraiche and crispy, smoky bacon. 

 

 

 

 

With our window seat we had the added pleasure of being entertained by passing tourists and locals.  The only way the experience could have been improved would have been the addition of a full-on sunny day.  But it was nice enough that after breakfast I took a little stroll through the market and made some great finds at the Cost Plus at the north end of the market.  Pretty nice way to roll into the weekend. 

 

 

 

 

  

It's time to start planning your strategy for this year's Seattle Cheese Festival!  May 16 and 17 Pike Place Market will be filled with cheese samples and cheese events.  At the main event, the tasting tables lining Pike Place, you'll be able to sample more than 200 cheeses! 

 

Also, check out the seminars, demonstrations, wine tasting and the Cheese Fest Best Restaurants which offer special cheese plates the week or so leading up to the festival. 

 

Of special interest this year local author Tami Parr will be leading one of the seminars.  She has a wonderful blog and recently released a book, Artisan Cheese of the Pacific Northwest, an in-depth guide to our local cheeses.  She includes information about local artisinal cheesemakers and on how to make your own.  In addition to her seminar at the festival, a couple days earlier on May 14, you'll be able to meet her at The Cheese Cellar for a book signing.  The Cheese Cellar is at 100 4th Ave N # 150 Seattle, WA 98109.   

 

 

 

 

 

 

Whenever I travel I do a little prior research to find places I might like to check out.  This goes for local restaurants and bars as well as sites.  Sometimes I get so caught by all the new and shiny places that I overlook more established locations.  Or sometimes it's just that they are not leading the news as much as they once were and I don't come across them in my adventures around the city.  That's mostly the case for Cowboy Ciao in Scottsdale, Arizona. 

 

Cowboy Ciao still gets a fair amount of coverage but it doesn't really jump out at you when you pass by.  In fact, I'm sure I've walked by in in early morning strolls around the city but didn't even realize it was a restaurant as it's situated in the gallery area of downtown Scottsdale.  But for my recent trip to the Phoenix area I put it on my "list" and made an effort to seek it out.  That was a good call! 

 

M and I arrived around 6:30 to find a packed house.  We secured the final two seats at the bar.  The bar is C-shaped and the seats were at the far end looking into the kitchen.  The kitchen view was actually interesting but we felt a little removed from the hustle and bustle of the restaurant.  That might have been nice if we'd been on a date but we felt a bit like we'd been placed in "time out".  So, when the bartender took our order we asked her to let us know if anything else at the bar opened up. 

 

 

 

 

 

In the meantime we settled into our spots with a fragrant Champagne cocktail and a house margarita made with the freshest of citrus juices.  We were off to a good start!  We'd barely taken a sip of our drinks when the bartender came rushing around the corner to alert us of two seats that had just opened.  We moved around to the main area and were back into the energy of the place. 

 

The menu is a nice combination of offerings with something for everyone.  Sticking to our normal course of action, M and I opted for several small plates that we'd share so that we could try several things.  We started with the Cowboy Chopped Salad which is a beautiful and tasty line-up of fresh vegetables with a little bacon and cheese thrown in for good measure.  It is served in pristine lines of ingredients and then is tossed at your table (or bar top, in our case).  The fresh corn was a special treat for Northwesterners craving a bit of spring or summer. 

 

Next we ordered the small version of their Mushroom Pan Fry. Here is their menu description: "mucho mushrooms (including cremini, button, oyster, cepe, lobster, black trumpet, Shiitake, morel, yellow foot) in ancho cream over double-cooked polenta, topped with grilled portabellini, avocado, tomato and cotija cheese".  Do I really need to say any more than that?  Earthy and richly flavored this dish fills your soul.  And we were glad we ordered a small as it's filling!

 

 

 

 

 

Next we tried the Pork Belly - something that's hard to resist when it shows up on a menu.  It was grilled to perfection and topped with an Asian-influenced cucumber salad which was the perfect foil to the decadent meat.  It was the perfect way to round out our meal. 

 

I loved this locally loved, funky and friendly place.  If I lived in Scottsdale I bet I'd be there often.  They have a great wine menu and some interesting flights in addition to the deeply satisfying food.  I'm sure we'll make it back next year.  Or perhaps we'll try one of the sibling restaurants: Kazimierz World Wine Bar; Sea Saw (Japenese); or Digestif ("Cal-Ital food for the soul").  Whatever we choose I'm betting we'll like it. 

 

480.946.3111 

 

 

 

 

Some days it's hard to keep track of all the restaurant promotions.  But then I think, why keep track?  Just take advantage of them!  So with that attitude in mind I'm gearing up for Urban Eats. 

 

Urban Eats highlights 48 restaurants that will offer 3-course meals for $30 in May.  Of the 48, most are in Seattle but there's good representation on the East side of Lake Washington.  You'll find tried-and-true places and some new fresh faces in the line-up. 

 

The site has a ton of information, including Chef Bios, the offered menu, maps and in many cases links to reservations.  The offer starts May 3 and continues until the end of the month.  The $30 menus are available Sunday - Thursday nights, excluding Mother's Day.  (Ladies and) Gentleman, start your planning!

 

 

 

 

 

 

 

Costco has been carrying blackberries again.  I can never resist them.  So last week I made Blackberry Crisp.  Again.  You can find the recipe here.  Then I topped it with a nice scoop of vanilla ice cream that I made from a recipe in the Perfect Scoop by David Lebovitz.  Pretty perfect all around. 

It's that time of year when we get to have a nice night out with friends and do some good at the same time! 

 

Thursday, April 30th restaurants in the Seattle area will participate in Dining Out for Life, a benefit for Lifelong AIDS Alliance, and the fight against illness and hunger in our community.  On that night 30% of your bill is donated to the cause - all you have to do is eat!  And with 155 restaurants participating (maybe more by Thursday!) it's pretty easy to find something that will meet whatever you are in the mood for. 

 

And I highly encourage you to return to whatever restaurant you choose for this event sometime soon in the upcoming weeks.  Restaurants are being hit pretty hard by our economic woes and to see so many of them continue to participate in this event really says something about our food community.  Even though their revenues are down, they still continue to support and contribute to worthy causes.  We really do live in a wonderful place! 

 

So once you dine out for life, make your way back and dine out as a thank you and to support our restaurant community. 

 

 

 

 

 

 

 

You may remember that last year I attended a couple of dinners presented by the folks at Outstanding in the Field.  This organization works to connect people with food sources, educating them about local farms and farmers and they do that by working with local chefs and producers to present dinners on a farm.  Mostly in a field at the farm. 

 

Last year they were only in Seattle for one dinner which sold out in less than four hours!  I was lucky enough to get a ticket to that dinner and also took a little trip to Vancouver, BC to participate in a dinner there.  This year they have expanded their schedule and are offering three Seattle dinners, as well as the one in Vancouver and one in Pemberton (outside of Whistler), which means they can accommodate many more people.  Still, seating is limited so if you are interested don't wait too long to grab a ticket. 

 

 

 

 

 

I've been having a hard time making  a decision about which dinner to attend, there are such great options!  The first dinner will be held at Full Circle Farm and the dinner prepared by Seth Caswell.  Full Circle produce is used by many of the top chefs in Seattle and they also have a booth at the University District Farmers' Market (maybe others, too) where I buy from them.  Seth Caswell was formerly at the Stumbling Goat Bistro on Greenwood, a place I love, and is now getting ready to open a new place, Emmer and Rye this summer. 

 

The second dinner is at Oxbow Farm.  I don't know as much about Oxbow, although I have purchased great things from them at the Ballard Farmers' Market.  The chef's for this dinner are Brian McCracken and Dana Tough the golden boys creating magic at Spur.  I've only been there once but loved every minute of it. 

 

 

 

 

 

The third Seattle dinner is a benefit for Seattle Youth Garden Works.  This is a great program that I've been supporting for several years.  This program works with homeless and disadvantaged kids teaching them to garden and market what they grow.  They have a booth at the University District Farmers' Market, which is where I first learned of the program and where I try to purchase from them on a regular basis.  This dinner will be held at the UW Botanic Gardens - which I think would be a fun place for dinner - and will be prepared by Matt Dillon from Sitka and Spruce and The Corson Building.  He was the chef at the dinner I attended last year and did a great job! 

 

Then again I may just make a weekend of it and head up to Pemberton! 

 

While tickets are a bit spendy you need to think of this not just as a dinner but as an evening's entertainment.  There's a multi-course dinner (I think there were 6 courses or more at the dinners I attended); wine paired to each course; a tour of the farm; the opportunity to learn more about a farm, farming, the farmers and other producers like shellfish farmers or foragers - it depends on the dinner; and the opportunity to meet and mix with others with similar interests.  The whole event is generally four or more hours long.  When you start adding up all you get for your money, you'll see it's a lot.  Plus, you have the opportunity to support your own local producers. 

 

And for anyone reading this post who is outside the Seattle area, Outstanding in the Field has dinners all across the nation.  Many have already sold out so don't take too long! 

 

My photos from Seattle; Vancouver; and Santa Cruz.  And I started a group pool on Flickr for photos from dinners across the country. 

 

 

 

 

 

If you live in Seattle you may have heard about onepot.org, a sort of underground dining organization that brings together food, social issues, and conversation at interesting venues in creative ways.  Over the years they've become more ground-breaking than underground and their website has become a little slicker but they still address and bring to light timely topics. 

 

They have an event coming up on April 23rd that is a great way to involve your children in learning and understanding more about food and what they eat.  Here's the information I recently received: 

 

Vita Loft Series: A parent and kid night with food genius Nina Planck. April 23rd.

 

 

 

 

 

Well, it took me a little longer to get here than I thought it would.  Mainly due to my schedule more than anything else.  The good news is that this recipe does not have to be precise.  I just hate delaying the steps because that means it takes a little longer to get to the finale! 

 

To bring you up to date, we started with Step One:  Making Limoncello and Step two:  Checking In.  Today we are going to do the final assembly.  And just to make sure we are all on the same page.  The following instructions are for a single batch (one 750ml (fifth) of vodka), although in several of the photos you'll actually see two jars of the vodka-rind concoction. 

 

 

 

 

By this point much of the color should have leached from the rind and the vodka should be tinted yellow.  In the photo above you'll see one jar is darker than the other.  I decided to experiment with vodka brands this time and it's interesting how much darker the one on the right (Monarch) is than the one on the left (Gordons). 

 

 

 

 

 

The next step is to strain the rind from the vodka.  Line a funnel with a coffee filter, pour the vodka-rind mixture through the filter a little at a time.  Let the vodka completely drain.  I actually let mine sit overnight. 

 

While the vodka is draining mix a batch of Simple Syrup. 

 

1 cup water

1 cup sugar

 

Mix together in a small pan.   Bring to a boil over high heat, turn the heat down and then boil for 2 minutes.  Let cool.  This will make about 1 1/2 cups of syrup. 

 

 

 

 

Once the vodka is completely drained and the Simple Syrup is cool you are ready to mix. 

 

And this is where your judgement comes into play.  Depending on your preferences and how sweet or tart your lemons were you'll need to adjust the amount of simple syrup you add.  Two things to keep in mind:  as the flavors meld over time, the vodka taste will become much softer; limoncello is generally drunk chilled and when alcohol is chilled the flavor is muted.  In other words be careful how much simple syrup you add.  It may seem you need more now but later the liqueur might taste too sweet. 

 

 

 

 

I start by adding about half of the syrup to my vodka, stir it up and taste.  Then I'll add a little more, stir and taste.  I'll repeat this until I have the right mix for my taste.  With this first batch today I used just over a cup of the syrup - I had about 1/3 cup remaining. 

 

 

 

 

I've started draining the second batch today and my guess is that when I add simple syrup tomorrow I may use a different amount.  I'll try to remember to come back and update this post when I do. 

 

Once you have your final mix, bottle it and wait.  One recipe I found says that it's ready to drink after 7 days, another says 40 days.  Although you will probably enjoy it that time (serve it well chilled) I think it's best 2 to 3 months after mixing. 

 

Once it's bottled store it in your freezer.  The high concentration of alcohol will keep it from freezing. 

 

Traditionally limoncello is sipped after dinner, sometimes along with a coffee.  I love it for a sweet little hit later in the evening.  Or it can be used in mixed drinks, such as in a Lemon Drop.  You could also add it to soda or sparkling water as a kind of lemonade.  Whatever way you choose to serve it, remember that it packs a punch! 

 

You can actually use this recipe with any sort of citrus, although lemon is the traditional blend.  With summer coming on it might just be time to experiment with some other versions of this traditional liqueur.    

 

 

 

 

 

 

 

I normally take early morning flights out of SeaTac, which means about the only thing I "eat" in the airport is a cup of tea.  But last month I had an evening flight to Phoenix and the timing was such that I decided that grabbing a bite before getting on the plane might be a good idea.  I thought about Vino Volo (which I could swear I've posted about but apparently not...) but was really in the mood for some sort of salad more than a delicious flight of wine. 

 

While wandering around the central terminal, Anthony's caught my eye. I took a place at the bar, decided on the Shrimp Caesar and ordered a glass of wine.  The bartender was very helpful in making my selection from the limited number of wines by the glass.  Interestingly, they don't list the airport location on their website so I can't check the menu to tell you exactly what I had but it was okay. 

 

My salad arrived a very short time later (great for those in a hurry to catch a flight) and I was really pleased at the quality and size of the salad for the price.  There was a little too much dressing for my taste but I normally ask for salad dressing to be "light" and didn't this night.  There was a pile of small shrimp gracing the plate, the romaine was fresh and crispy and there were plenty of croutons.  It was a really decent salad. 

 

Not a place you can just "pop" into of course, but if you are looking for a place to spend a bit of time before catching a flight, consider Anthony's.

 

SeaTac

 

 

 

 

 

 

 

 

If all you really want is a good burger and a beer, and maybe a little trip out of the city to where the air is a little cooler, head to Greasewood Flat in northeast Scottsdale.  Situated at the site of an old stagecoach stop, Greasewood Flat is a pretty basic spot in some ways and amazingly complex in others. 

 

 

 

 

The menu is limited to burgers, chili and a hotdog.  Simple but good.  Seating is outdoors.  But there's room for you and a few hundred friends.  They say they can seat 1000.  As you walk around the expansive grounds there is an amazing collection of "old stuff".  Collections of wagons form the border and lots of rusty stuff fills every nick and corner.  And there are a few mules and chickens wandering around fenced in areas thrown in for good measure. 

 

Open for lunch and dinner, the party really starts on weekend nights when the bands get going. 

 

 

 

 

 

 

 

 

 

I've been trying to establish an on-going Friday night ritual - one that used to be a regular part of life but somehow got misplaced - of a Friday night Happy Hour.  In past times we'd sometimes have a "regular" spot, especially in the summer when a particular lakeside deck was our destination of choice, and sometimes mix it up a bit.  I'm taking the opportunity now to visit lots of places, some new, some old favorites. 

 

I'm not quite selecting a place every week - either due to schedule or a desire to have a night out on my own - but am probably inviting folks out two or three Fridays a month.  It's been fun and I plan to continue it for some time. 

 

 

 

 

 

This last Friday we visited a newcomer to the Seattle restaurant scene, Frank's Oyster house and Champagne Parlor.  Frank's is located in a neighborhood  northeast of downtown and sits on a block with a couple of interior decorating shops, one of which is more of an "antique" or at least an old-stuff shop. 

 

 

 

 

 

I arrived a few minutes prior to their opening time of 5:00 pm and was glad I did, as the line-up outside was already forming.  Just before the doors opened one of my friends joined me and we were able to secure a nice window spot large enough for the rest of the group. 

 

The interior is a do-it-yourselfer's dream.  Recycled wood panels the walls in an eclectic pattern; furniture seems to mostly be unique antique or flea market finds; the big chandelier in the bar is made of recycled pipe and reminds me of one I've seen somewhere else. 

 

Frank's  Happy Hour has specials on cocktails, beer, wine and food.  Since there were four of us we managed to make a good dent in the menu - both the food and the drinks.  The most popular drink at our table was the specialty cocktail of the night, the French 75, which is a lovely concoction of sparkling wine, gin, lemon juice and sugar.  The bartender did an especially nice job with the lemon twist garnishes!

 

 

 

 

 

We tried to eat our way though most of the discounted menu, but fell a little short.  Still we managed to sample the oysters on the half shell (three varieties); goat cheese deviled eggs; mini-lobster rolls; smoked fish chowder; cheddar cheese & ham biscuits; house-made potato chips; potato skins with truffle oil; and I think at least one other item which escapes me at the moment.  Yum.  I need to go back again.  Soon. 

 

Happy Hour was busy although later arriving groups were funneled into the dining room so that the lounge remained active but not jammed.  We had great service although I've heard from others that is not always the case.  I really like the idea of a great little neighborhood place like this - many of those arriving early seemed to be from the area and they were returning for  their own Friday night ritual.  Too bad it's not in MY neighborhood but I'm glad that this sort of place is finding a home outside of the downtown area. 

 

 

 

 

 

 

 

 

Isn't it odd how our eyes have decided that certain colors mean certain things?  For instance purple/blue generally indicates something sweet like blueberries or perhaps plums.  But take a closer look at the photo; that's nothing sweet, those are mashed potatoes.  Purple mashed potatoes. 

 

 

 

 

 

You might remember that a few weeks ago I made a batch of pink mashed potatoes from red potatoes that are red fleshed as well as red skinned.  This week I bought purple potatoes.  Again, they have purple flesh as well as purple skin.  When they are first cooked they are still deep colored but as I mixed in butter, milk and sour cream they turned a lighter shade of violet. 

 

Top them with a spoonful of sour cream and some bacon crumbles and what appears to be blueberry ice cream with whip cream and nuts turns out to be a savory treat. 

 

 

 

 

 

 

 

A couple of weeks ago I started a batch of homemade limoncello using Meyers lemons that I found at my local Costco.  Today it was time to take a peek at the concoction to see how it was doing.  Our goal is to wait until most of the color has leeched from the zest.  As you can see the zest is still brightly colored, although it's not as bright orange as it was to start.  The vodka is beginning to gain a bit of a yellow tint.  That tint is hard to see in the photos - I should have placed something white in the background to make it easier to distinguish. 

 

So, it's coming along but still needs more time.  At this point we just need to let it sit longer.  I'm going to let it go another two weeks until March 24th.  Check back then for the update! 

 

 

 

 

 

 

 

 

One of my favorite Happy Hours in town is at Barolo Ristorante.  All food on the bar menu is 1/2 off; pints of beer are $3; and glasses of featured wine are $3.50 or you can buy the bottle for $14. 

 

 

 

 

On the menu you'll find substantial choices like the risotto, gnocchi and a burger among other items; or plates that are good for sharing like the antipasto, fried calamari or mussels.  The specially priced wines are one of the best values in town.  I normally choose the red, although they also offer a white and a rosé.  Last night's red was a lovely southern Rhône, J. Vidal-fleury Côtes Du Ventoux. 

 

 

 

 

The only negative thing about Barolo's Happy Hour is that it is wildly popular.  Arriving between 4:00 pm and 4:30 pm is the only way to be assured of a seat.  And even then, on days when it seems all of Seattle has skipped out of work a couple hours early, finding a seat can be challenging. 

 

 

 

 

 

206.770.9000