Culinary Fool: News

Things that make you go, hmmmmm.....

Tue, 29 Apr 2008 17:21:00 GMT

I'm all for creativity and trying out new concepts when it comes to food and the dining experience. In fact there are many little gimmicks that catch my attention. For instance, Happy Hour is really a gimmick but one that has been around so long that we all just accept it as "natural". And, as you may have realized I happen to love Happy Hour! But every now and then some new promotion comes up and I really just wonder what the chef or PR person or whoever was thinking.

That's the case with this latest idea from Veil. I haven't been in for a little while so maybe they need to boost numbers or maybe they just thought this would be a fun thing to do but their latest idea is an upscale TV dinner.

Here's some info from the press release:

"Stylish, heavy, porcelain plates with a main dish nook and three compartmentalized squares for side dishes along the top are debuting on Veil's bar menu every Tuesday night. But rather than the one-dimensional Salisbury steaks of the past, diners can expect dishes like all-natural baked chicken, with two-year-old Cabot cheddar macaroni and cheese, fresh and local vegetables, and a confectionary treat like Cree's Valhrona chocolate brownie with house made cinnamon marshmallow. TV dinner components will change weekly, and are priced from $16 to $20, but will always include a winning combination of protein, starch, vegetable and a delicious sweet treat."

And there's a photo of the new compartmentalized plate. I don't know, call me a stick-in-the-mud, but for some reason this whole concept doesn't really resonate with me. Or with what I think of when I think of Veil.

Local 2008 Nominees for James Beard Awards

Tue, 08 Apr 2008 15:24:53 GMT

The 2008 James Beard award nomintions are out. The award ceremony and reception takes place on June 8th. Here are the nomimees from the Northwest.

OUTSTANDING RESTAURATEUR AWARD

Presented by Waterford Wedgwood

A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least ten years.

Tom Douglas
Tom Douglas Restaurants
Seattle

RISING STAR CHEF OF THE YEAR AWARD
Gabriel Rucker
Le Pigeon
Portland, OR

OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
Presented by Southern Wine & Spirits of New York
A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least five years.

David Lett
The Eyrie Vineyards
McMinnville, OR

OUTSTANDING SERVICE
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past five years.

Canlis
Seattle
Owners:The Canlis Family

BEST CHEF: NORTHWEST (AK, ID, MT, OR, WA, WY)
Scott Dolich
Park Kitchen
Portland, OR

Maria Hines
Tilth
Seattle

Holly Smith
Café Juanita
Kirkland, WA

Ethan Stowell
Union
Seattle

Jason Wilson
Crush
Seattle

2008 James Beard Foundation America’s Classics Awards
Maneki
304 Sixth Avenue South, Seattle
Owner: Jean Nakayama
With a rich history that stretches over a century—it has been around through both world wars, Japanese internment, and has even seen one of its former dishwashers become the Prime Minister of Japan—Maneki is the only surviving restaurant from Seattle’s once-bustling Japantown. Comfort food dishes like agedashi tofu and takoyaki share the menu with sushi and sashimi, satisfying homesick Japanese locals and introducing a new generation to traditional Japanese cooking.

The complete list of nominees.

Food & Wine's Best New Chefs

Mon, 07 Apr 2008 14:48:36 GMT

Food & Wine has announced their Best New Chefs for 2008 and Ethan Stowell of Union, Tavolata and How To Cook A Wolf is among the winners.

While I still have not been able to warm up to Union - a series of odd things has kept me from enjoying a meal there - Tavolata is one of my favorite spots and I've been looking forward to checking out Wolf.

For more information on Ethan and to see who else made the list check out the article.

Benefit Dinner for Higgins chef, Bob Kramer

Wed, 02 Apr 2008 02:06:34 GMT

If you live in or near Portland please consider attending this fundraiser to help a local chef.

benefit4bob&tania kramer

On January 12, 2008, Bob Kramer, an aspiring chef at Higgins Restaurant, and his wife, Tania, were walking their dog. At 9:45 am, a drunk driver swerved onto the sidewalk and pinned Bob against a tree. Bob’s legs were crushed by the impact. He remains in the hospital and has undergone numerous surgeries including amputation of his right leg at the hip. Bob and his family are devastated and face numerous obstacles – financial, physical and emotional – on the road to making their lives whole again. They need your support.

please join us april 6th

for a different kind of chef’s collaborative

sponsored by Higgins Restaurant and Oregon Culinary Institute

Sunday, April 6th

5:00 pm Hors d’Oeuvres & Raffle
Oregon Culinary Institute, 1701 SW Jefferson

$75.00 Per Person Donation

Please RSVP to Melanie or Christina

at mhammericksen@pioneerpacific.edu or 503.961.6213.

If you’re unable to attend dinner but wish to donate,

please email benefit4bob@gmail.com or call Melanie at 503.961.6213.

Cash or checks payable to U.S. Bank.

together we can help

Participating chefs/restaurants include:

Carafe-Pascal Sauton Fife- Marco
OCI- Josh Blythe
Le Pigeon- Gabriel Rucker
Paleys- Patrick Mckee
Pix- Cheryl Wakerhauser
Clyde Common- Jason Barikowski
Fratelli- Paul Klitsie
Siam Society-
Torro Bravo- John Gorham
Genoa- Jason Phillips (pastry chef)
Chow Vito- Vito
Wildwood- Dustin Clarke
Higgins- Greg Higgins and Rich Meyer

Food & Wine Likes Washington Reds

Wed, 13 Feb 2008 13:56:37 GMT

Yesterday my March issue of Food and Wine magazine was delivered. I read it last night and was happy to see an article called Terrific Washington State Reds including a list of twenty the writer, Ray Isle, especially enjoyed. A number of the wines listed were on the spendy side but I was really pleased to see the Waterbrook Melange Red ($15), which I've recently used for a couple of large-scale events and one of my all time favorite Washington reds, Hedges Three Vineyards, were also on the list. The Hedges was highlighted as a star selection. This wine is good enough to make an impression but at $22 can also sneak into the "wine I like to have around just for me" category.

Wine Blogging Wednesday Logo Contest

Mon, 28 Jan 2008 15:42:01 GMT

One of the events I love (although you'd have a hard time telling with my lack of recent participation...) is Wine Blogging Wednesday or WBW, as it is more widely known. In my mind it's the most successful of the blog "events" that occur on a regular basis. I find it interesting, educations and fun to participate in! A couple of years ago a logo was created for the event. But as the event has matured there is a need for the logo to, also. Amazingly enough the 42nd event is now in process! That is success!

So if you think you'd be good at creating a logo for this event you should check out the details here.

The contest runs through March 31.

The Positive Side of Winter in Seattle

Mon, 21 Jan 2008 16:32:27 GMT

Saturday I decided to go to Pike Place Market for a stroll. I didn't really need anything - I have several events occurring over the next few days that will take care of my dining needs - but just wanted to get out and enjoy one of my favorite places.

I didn't arrive until noon, yet was able to park 1/2 block away from the main market - unheard of in the summer and even spring and fall weekends! I could freely walk among the stalls only occasionally having to wait for people or to take a detour around groups that had stopped in the middle of the aisles to talk.

I was able to actually look at what was in the cases in Delaurenti's. I walked right up and bought a bunch of tulips from my favorite grower. I bought one of my favorite lunch time treats, BBQ pork hum bow barely pausing as I walked by the counter.

Was it cold and gray on Saturday? Yes, but a warm jacket and being able to enjoy the vendors and the wide array of offerings made my day.

If you've been hiding indoors, now's the time to get out and take a stroll through the market - no tourists to speak of, plentiful parking and, as always, friendly vendors with interesting wares.

Black Sheep Creamery Benefit

Fri, 18 Jan 2008 22:00:16 GMT

CHEESE FOR A GOOD CAUSE
A Benefit Event for Black Sheep Creamery

February 1, 2008 ::: 6-9PM
721 NW 9th Ave
Ecotrust Building - Billy Frank Jr. Conference Center
Portland, Oregon

JOIN Portland area cheesemongers and cheese enthusiasts for the Cheese for a Good Cause fundraiser, to be held at the Ecotrust Building in Portland, Oregon on February 1st, 2008 from 6-9PM.

Northwest cheese lovers are familiar with Black Sheep Creamery, maker of award winning artisan sheep’s milk cheeses. Brad and Meg Gregory, owners and cheesemakers, suffered substantial damage in the storm that hit the Pacific Northwest in December of 2007, losing most of their flock of 80+ sheep and suffering extensive damage to their farmhouse, cheese room, barn and property.

In response, cheese and food enthusiasts are sponsoring this benefit event, dubbed “Cheese for a Good Cause” to raise funds to help the Gregorys rebuild. For a sliding scale entry fee of $25-50, attendees will be able to enjoy wine and beer from local producers, artisan cheese from the Washington Cheesemaker’s Association, the Oregon Cheese Guild, bites from local restaurants Le Pigeon and Park Kitchen as well as chocolate, cured meats and other international specialties from France, Spain, Italy and England.

To attend, RSVP online here; funds will be collected at the door (cash or check only, please). Funds raised will go directly to the Black Sheep Creamery Benefit Fund at Bank of America set up by Beecher’s Handmade Cheese.

For more information contact Tami at pnwcheese @ yahoo.com. Hope to see you there!

Cafe Campagne Offers Take Out Cassoulet

Mon, 22 Oct 2007 03:15:12 GMT

I offer this announcement as a public service.... I have many friends who love cassoulet but it does take a time commitment to pull it all together so here's your "easy" answer! From a PR release for Cafe Campagne:

Love cassoulet but lack the time-literally days-to prepare it? Beginning in early October, Seattle foodies and Francophiles can get this ultimate comfort food available for take out. Place the order by 5 p.m. and it will be ready for pick-up at 11 a.m. the next day. All that remains is to sprinkle the dish with breadcrumbs, which are provided in the simple instructions in the to-go packet, and bake. It's the perfect pick-me-up for dark, dreary winter evening, to take on a ski weekend or take to a holiday dinner. This signature dish of Café Campagne's chef Daisley Gordon combines many elements. From soaking the beans, roasting the pork, cooking the lamb, preparing the duck confit, and simmering the broth, to bringing the ingredients together; each facet imparts its seasoned richness to the rest of the dish, creating a whole of rounded flavors and comforting country peasant fare. Toss a mixed-green salad, buy a loaf of crusty bread, open a full-bodied red wine with dark fruit and mineral notes and VOILA! Dinner is ready. Call the cassoulet haute line (206) 728-2233 or via email at cassoulet@campagnerestaurant.com The cost per order is $19.

Did you catch the reference to the cassoulet "haute" line. Ha!

Two New Chefs Join Veil

Wed, 12 Sep 2007 02:05:27 GMT

I've been super busy - news is super easy.... but I thought this was interesting primarily because Dana Cree seems to be bouncing around like a ping-pong ball...

TOP-NOTCH CULINARY TALENT JOINS VEIL
Chef Shannon Galusha Adds New Chef de Cuisine
and Pastry Chef To Restaurant Team
Seattle, WA - September 11, 2007 Chef Shannon Galusha of Veil restaurant is pleased to announce the addition of 2 new members to his culinary team. Chef Johnny Zhu takes on the role as Chef de Cuisine and Dana Cree as Pastry Chef. Zhu returns to Seattle from notable posts at Alinea in Chicago, Illinois, Spice Market and Jean-Georges in New York City. Prior to his New York posts, Zhu spent a year at Seattle's venerable Campagne restaurant, under the able stewardship of Chef Daisley Gordon. Zhu attended Reed College in Portland, Oregon and later, Western Culinary Institute in the same city, enrolling in their 1-year program. Graduating with a Le Cordon Bleu Culinary degree near the top of his class, Johnny pursued a 6-week internship with Alain Ducasse at the Essex House in New York City. Zhu relished his Chicago and New York experiences in such prestigious, notable restaurants however a desire to be closer to family and the call of the Pacific Northwest compelled him to return home. Zhu loves to push the culinary envelope and puts forth that "dynamic food, executed with simplicity and elegance" will be the focus of his tenure at Veil.
The sweet side of Veil's dining experience will be deftly handled by pastry chef Dana Cree, who comes to the position after serving as pattisier at Seattle's Rainier Club, pastry chef at Eva restaurant and 3 years as sous chef/pastry cook with Scott Carsberg at Lampreia. Stagier experiences took her to the The Fat Duck in the United Kingdom, in addition to WD-50 in New York City. Dana, a Seattle native, studied in the culinary program at the Art Institute of Seattle, followed by studies in their baking and pastry art program. Dana wanted both experiences to understand the intuitive nature needed of a savory chef and the technical skills required of a pastry chef. Dana's modern confections look as beautiful as they are delicious, as she often plays on nostalgia, modifying classics like banana cream pie and using ingredients like butterscotch, Rice Krispies and even garnishing with house made Cracker Jacks.
Chef Galusha is thrilled to have these gifted young chefs join his staff, who share his sensibility of both style and substance. Having seasoned and creative talent will allow him to continue to expand his culinary development both inside and outside the Veil kitchen. Says Galusha " I think that we have created an exciting and dynamic culinary group at Veil. With talent like Johnny and Dana on board, I know that Veil will be in terrific hands as I look to expand my chef presence in Seattle's vibrant restaurant scene."

Georgian Room at The Fairmont Offers Special "I-5" Dinner

Sat, 11 Aug 2007 02:36:33 GMT

Now this is a novel idea... I just received a PR email from The Georgian Room announcing a commuter special, meant to give you a place to go during the worst of the I-5 traffic over the next three weeks while the repair work is done. Here's the info as it was sent to me:

Forget the bumper-to-bumper traffic! From August 10-29, guests can park themselves in The Georgian and relax with the I-5 menu. Complimentary valet parking is included and at $45 for a three-course dinner, it's not highway robbery! Order the themed menu and enter a chance to win an Apple iPhone (not including service). Drawing is on August 30.

The Terrace Lounge will also be offering the I-5'er Martini for $12: Tanqueray Ten Gin, Cointreau and Red Bull with splashes of fresh cranberry, pomegranate and lime juice.
I5 Menu
Spokane Street Caesar
Romaine Bumper-to-Bumper with Lobster Caesar Dressing
~
Horn Honking Smoked Salmon with Pothole Smashed Potatoes
or
1-90 Farms "Free Range" Chicken
Honking Honey Corn Cake, Jammed-Up Beans
~
Tail Light Delight
Black and White Soufflé
Reservations recommended by calling 206-621-7889 or through www.opentable.com. The Georgian is at 411 University Street, between 4th Avenue and 5th Avenue

French Cheese Tasting at the Seattle Cheese Festival

Wed, 23 May 2007 01:17:33 GMT

In addition to the cooking class at The Harvest Vine I attended one other seminar at this past weekend's Seattle Cheese Festival. I wasn't actually scheduled to take it but then M called me as another friend wasn't feeling well and they had tickets for the "Tour de France des Terroirs", a class focused on French cheeses and understanding how terroir affects the taste and characteristics of each cheese.

The class was led by two very interesting and knowledgeable instructors. Laure Dubouloz of Herve Mons Affineur Company and Francois Keautret, Vice President at Peterson Cheese Company. The first thing I learned is that an affineur is a person who finishes cheese. So the farmer or cheese coop starts the cheesemaking process and gets the cheese through it's first month or two of life and then they are handed off to a company like Herve Mons for the final aging. These affineurs will have caves in one or more locations, where the cheese is stored and, depending on the type of cheese, the may also complete the final washes or other processes necessary to get the cheese to its ready-to-be-sold state.

For this class we sampled twelve cheeses from six regions in France. We were also provided with a selection of wines to go along with the cheese.

For each region, Laure and Francois would talk about the influences in the region that affect the animals used to produce cheese, the local flora that might impact the flavor of the cheese and other elements such as climate, history or terrain. It was very interesting! Then we would try one or more cheeses from that area. Generally, for each region we tried cheese from different animals - cow, goat, or sheep and sometimes a blend from two.

The six regions we "visited" were: Normandy; Loire; Jura; Savoie; Pyrenees; and Auvergne.

This was a really great class and I think I may have a new way of participating in the cheese festival! I loved the amount of information and the ability to really taste and learn about each cheese, plus the information they provided for us to take home was very complete and will be a useful reference in the future.

I'm already looking forward to next year's event!

Portland Indie Wine Festival

Fri, 27 Apr 2007 15:24:49 GMT

This looks like a fun event! The Portland Indie Wine Festival will be held on May 5th and 6th at Urban Wineworks and Chown Garage in the Pearl District.

Limited to just twenty wineries (many serving several wines) festival attendees will have the opportunity to sample wines not normally widely available. And, from a quick scan of the list, it seems there are some great wineries participating!

Food from local restaurants will help round out the offerings.

Check the site for all the details and to buy tickets.

Bartell Drugs and Northwest Harvest

Tue, 24 Apr 2007 15:12:41 GMT

I noticed in yesterday's paper that Bartell Drugs is setting up food collection sites in their stores from now through April 29th. As you may know I'm a big supporter of NW Harvest and thought I'd call these collections points to your attention. We all tend to think about donating during the winter months but what most people don't realize is that the need is actually greater during the summer.

Many children are fed through school breakfast and lunch programs. When they are out of school for the summer they no longer have access to these programs and therefore more demand is on the families to provide. You can help out by donating non-perishable goods at the Bartell locations or you can donate cash online or through the mail.

For a list of Bartell's locations see this store locater.

Food & Wine Magazine Names 19th Annual Best New Chefs

Fri, 13 Apr 2007 16:08:35 GMT

Seattle's own Matthew Dillon from Sitka & Spruce has been named in this annual event!

Other winners include:

April Bloomfield The Spotted Pig, New York, NY
Gabriel Bremer Salts, Cambridge, MA
Steve Corry Five Fifty-Five, Portland, ME
Gavin Kaysen El Bizcocho, San Diego, CA
Johnny Monis Komi, Washington, DC
Sean O’Brien Myth, San Francisco, CA
Gabriel Rucker Le Pigeon, Portland, OR
Ian Schnoebelen Iris, New Orleans, LA
Paul Virant Vie, Western Springs, IL

Food and Wine's July issue will feature all ten chefs, a bit of their history and a recipe from each of them.

Much Ado!

Wed, 14 Feb 2007 19:02:18 GMT

A few days ago Anthony Bourdain wrote a guest post on Michael Ruhlman's blog about the state of Food Network programming. He made several very pointed (what else would Tony do?) remarks about several of the host/chefs and the blogosphere is buzzing!

I would like to point out that I noticed the same alarming trend and commented on it nearly two years ago. Other than a couple of positive comments I was pretty much out of favor with most who took the time to reply to my post. Including one guy who I finally asked to email me if he felt the need to continue our "conversation" since it had turned to personal insults (him insulting me) instead of comments about the post. Which he did - over and over again. For awhile I thought he might actually show up on my doorstep!

Anyway, from Bourdain's post to Elise's to David's, people are letting it be known how they feel - both for and against -about Food Network, the various hosts and the resulting blog posts. If you are looking for a way to waste a few hours - here it is!

As an aside, up until last October I had always taken Tony Bourdain, his shows and his books with a pretty big grain of salt. I had the opportunity to hear him speak to a very small group in October and I came away a believer. He certainly will always have his controversial elements but he really seems like a very nice person at heart. And he certainly has earned his stripes and knows his way around a kitchen and the food world in general.

2007 American Wine Blog Awards

Thu, 08 Feb 2007 01:48:28 GMT

Vote for your favorite Wine Blogs! You can check out all the background and details on Fermentation and from there go to the survey.

A Special Little Wino....

Fri, 02 Feb 2007 00:58:00 GMT

Speaking of Wine Blogging Wednesday.... Lenn (the founder) is a new papa!! Check out baby Jackson William Thompson. Congrats Lenn and Nena!

Time for a toast!

America's Top Ten Bartenders

Fri, 26 Jan 2007 18:11:46 GMT

While Playboy is not normally on my list of "must-reads" I had to make an exception for this. They have just released their list of America's top bartenders - based on the art of mixology not flair - and I am happy to report several familiar names are on the list. I am overjoyed to see that a guy I am happy to call my favorite bartender - not just for his well-crafted drinks but also for his enjoyable presence, his tireless answering of my questions and his generous spirit - Murray Stenson, not only made the list but his photo graces the introduction to the article. Turns out it is okay to read Playboy just for the pictures!

You can find Murray, as well as the talented owners Ben and Kacy, at a local watering hole, The Zig Zag Café.

Zig Zag Café

1501 Western Ave (on the Pike Place Hillclimb below Kasala)

206.625.1146

Hot Off the Press: Seattle Cheese Festival Announces Dates for Third Annual Festival

Thu, 25 Jan 2007 21:57:43 GMT

This just popped into my mailbox - mark your calendars!

SEATTLE – January 25, 2007 – For the third year, the Seattle Cheese Festival will present more than 250 cheeses from around Washington state and the globe along the main street of the famous Pike Place Market. With an enduring focus on artisanal and farmstead cheeses, the festival will kick off Friday, May 18 with seminars and hold two days of cheese tasting and more on Saturday, May 19 and Sunday, May 20. A $1 admission fee on Saturday and Sunday will give attendees the opportunity to sample all the cheeses available with part of the proceeds to benefit the Seattle Cheese Festival scholarship fund for aspiring cheesemakers’ educations.

Similar to the past two festivals, the 2007 Seattle Cheese Festival will include two days of cheese tasting, a wine tent, educational seminars led by local and national cheese experts, a cheese-maze scavenger hunt for children, and partnership with many of the city’s top chefs and restaurants for cooking demonstrations and the “Cheese Fest Best” where restaurants feature artisanal cheese dishes on their menus. An expanded cheese concourse will allow cheese producers and festival attendees more space to interact, sell and buy cheese, and of course, taste cheese. Several international cheese producers will make a return trip to Seattle for the festival, including Hervé Mons, who will also lead a seminar. Local favorites Estrella Family Creamery and Mt. Townsend Creamery are expected to attend and many more Pacific Northwest-based producers.
Sponsorship and showcase opportunities are currently being filled. For more information on participation in the festival contact Anne Theisen, event manager at (206) 849 – 7508 or anne@annetheisen.com.
Seminar panelists and topics are still being confirmed as well as many other festival details. More information will be release in the months and weeks leading up to the festival.
First held in 2005, the Seattle Cheese Festival is a non-profit organization formed to educate the public on artisanal, handcrafted and farmstead cheese and to benefit specialty cheese producers. To learn more about the Seattle Cheese Festival and festival updates visit www.seattlecheesefestival.com.

Hops and Props

Sat, 13 Jan 2007 15:55:28 GMT

If you live in the Seattle area (or you even may want to fly in for this) mark your calendar for this year's Hops and Props held at the Museum of Flight.

The date: February 10 at 7:00 pm

This is an international event with fifty craft breweries from eight states and five countries pouring samples. And if you opt-in for a VIP ticket you also get a private tasting of specialty brews. From last year's reports this is a great beer tasting event.

In addition to the beer samples your admission includes live music by Seattle band BD & the Rockits, food selections (by McCormick and Schmick's), a commemorative tasting glass, an educational tasting guide and access to the Museum’s galleries.

If you can plan ahead general admission tickets will cost you $50 but the price goes up to $60 after January 15th. Tickets can be purchased at the Museum of Flight gift shop or online.

Work in Progress

Fri, 12 Jan 2007 17:44:45 GMT

I'm in process of adding a bunch of restaurant write-ups that I originally posted over on The Spirit World but would also like to have them here on Culinary Fool. So over the next few weeks every now and then you'll see a post that starts with "Originally posted on The Spirit World Month Year". Veil was the first one I added and there are about a dozen more. Just wanted to let you know what that was all about!

Wine Blogging Wednesday #29 and "Leftovers"

Sun, 07 Jan 2007 23:30:09 GMT

Happy New Year Everyone!

Okay I'm trying to get back into the swing of things here - I can't believe how long it's been since I posted anything! So I'm just going to jump right in - over the next few weeks I'll be trying to catch up with things that I have been wanting to tell you about - some as far back as late September for heaven's sakes! But that means there may not be much rhyme or reason to the order while I try to keep on on new things at the same time. Sorry... ;-(

First, it's nearly time for Wine Blogging Wednesday #29 and the theme was announced a couple weeks ago. Jack from Fork and Bottle is hosting and the theme is Biodynamic Wine. I don't know about you but this is something that I stumble across now and then but generally don't actively look for so I have a ton to learn for this one. And luckily for me, Jack has all kinds of links and information on his site - be sure you check it out. Then find your wine, drink it, record your notes and post your summary on January 17th. Jack has instructions on how he'd like to be notified on the announcement page. Salut!

Next we have a new event for the new year. David over at Cooking Chat is starting a new event for the new year. It's called Leftover Tuesdays and is pretty much what you'd think it is. Tuesday January 23rd is the day to post your entry but for all of the info make sure you read David's post.

Hope to see you all at one or both events!

Food Blog Awards

Thu, 04 Jan 2007 16:51:51 GMT

The finalists for the Food Blog Awards have been announced and now it's up to you to vote for your favorites! Get all the details and links to all the categories in the announcement.

How Much to Pour?

Fri, 09 Jun 2006 23:16:55 GMT

There was an interesting entry and a whole slew of interesting comments over on Frank Bruni's (NY Times) blog. The post is all about the size of a wine pour and more...

Scenes from Seattle Cheese Festival 2006

Sun, 14 May 2006 13:38:00 GMT

This year's festival was much improved over last year's as I'd expected it would be. It seemed the number of cheeses available to sample had grown and that people had come to Seattle specifically for the festival! While in Artisanal Alley I heard a couple of different retail-cheese folks from California introducing themselves to the vendors.

With this banner weather we're currently having, the crowds were large and it was still sometimes tough to actually get in to get a bite. Artisinal Alley was relatively quiet and a good option for folks who are a bit more serious about their tasting.

I have two recommendations for next year's festival and both are related. Both for Artisinal Alley and for the premium versus non-premium wine tastings it wasn't clear to me why or how cheesemakers or wineries fell into what category. Some cheesemakers that I would have expected to be in Artisinal Alley were not - Point Reyes and Rogue, for instance. For the wine tasting there were many producers that I didn't know but still we purchased both a premium and a non-premium set and for all intents and purposes couldn't tell that much difference between them.

All in all though, this event was a big success and I look forward to next year!

Last Week on The Spirit World

Sun, 14 May 2006 13:21:56 GMT

We start off with a look at a new magazine, "imbibe". At the time I'd only taken a cursory glance but have since read the whole thing. Interesting new concept and lots of Seattle connections!

On Monday, Robert gives you the history and proper recipe for The Jasmine, one of my favorite cocktails.

Tuesday finds us a little deeper in the heart of Bube's Brewery.

We had a few site troubles during the week, so we pick back up on Thursday with a Mother's Day weekend suggestion for our Happy Hour at Home, a big batch of Strawberry Daiquiris and Rumaki.

Friday we take a look at come cocktail related sites around the Internet.

Saturday we finish off with another cocktail suitable for Mother's Day, the O Fizz.

2006 James Beard Winners

Tue, 09 May 2006 15:22:34 GMT

Seattle squeaks through with only one winner this year!

Best Chef: Northwest/Hawaii Scott Carsberg, Lampreia

Other local nominees in the Best Chef category included:

Joseba Jiménez de Jiménez
The Harvest Vine
Seattle

Holly Smith
Café Juanita
Kirkland, WA

John Sundstrom
Lark
Seattle

In the Outstanding Pastry Chef category:

Leslie Mackie
Macrina Bakery & Café
Seattle

And in the Outstanding Restaurant category:

Tom Douglas
Dahlia Lounge
Seattle

For a full list of winners check out The Food Section or the James Beard site.

Last Week on The Spirit World

Mon, 08 May 2006 13:14:15 GMT

As usual there was lots going on at The Spirit World last week!

On Sunday we take a look at a mixology book, Sangria: Fun and Festive Recipes.

Monday, in honor of the Kentucky Derby, we take a look at Mint Juleps.

Tuesday is all about changing how we think about beer.

Wednesday, we're off to Kentucky to learn about Kentucky Bourbon.

With a nod to Cinco de Mayo, Thursday brings hot and spicy cocktails and food.

Friday is a twofer - first we cover the Horchata, another Mexican drink, and then encourage you to participate in The Big Brew.

We close out the week with information on Tales of the Cocktail, a food and cocktail event to be held in New Orleans in July.

Porcella Urban Market

Fri, 05 May 2006 14:36:16 GMT

I love living in Seattle and rarely, if ever, wish that I lived on the East side. Not that I have anything against the area, just that I love the wide range of neighborhoods, restaurants, activities, etc, etc, found in and around downtown Seattle and generally feel the East side to be a little lacking in diversity and options.

Last night I attended the pre-opening party of Porcella Urban Market in Old Town Bellevue. This place is going to make me wish that I lived much, much closer.

Porcella is the new venture by Kelly Gaddis. Most recently you may know him from Bada Lounge (currently morphing into Umi Sake Lounge) but prior to that he's done time at El Gaucho, Campagne, The Ruins, and Flying Fish to name just a few places. Bada Lounge gained acclaim and was covered in Food and Wine, the Wall Street Journal and InStyle magazine.

This newest idea is a combination casual eatery, take-out counter and market. The press releases talk about a fairly wide-ranging list of menu options but last night the offerings were limited to a few beautiful bites. Guests sampled several interesting salamis; rustic pork pate; smoked fish with accompaniments; potato crisps flavored with parsley, garlic and truffle oil; tiny tuna tartlets with a wasabi sauce; fresh quail eggs in potato shells; duck rillettes; and a sampling of dessert tarts that disappeared before I could get to them.

Eveything I sampled would be something I'd like to try again. Everythng. If I lived in the area I might stop by just to check out the market items but it seems to me that its primary use would be for filling out your menu if you were picking up take-out items - I'm not sure that I'd acually go shopping there. That could change, however, once they get the stock completely filled out. There were some interesteing items on the shelves that I've not seen other places.

I didn't catch the actual opening date but it looks as though that could happen in the very near future, if not already open. I'll try to remember to update this post when it happens. In the meantime, keep the place in mind and swing by next time you are in the area.

Porcella Urban Market

10245 Main Street, Suite 101

Bellevue

425-286-0080

Cheese by Hand

Tue, 02 May 2006 12:50:31 GMT

I came across an interesting site the other day, Cheese by Hand. It seems this couple is planning to visit small cheesemakers around the country and then document their travels. It seems like a fun project, although I keep thinking I need to figure out one of these ideas where you can get people to do fundraisers to support your travel for a year! :-)

I'm not sure how they came up with their list of places to visit. They are from the east and so the east coast seems to be the primary focus. They only plan to visit one place in Seattle - probably the last place I'd choose if I were going to pick one, but the only small place I know of that has a more commercial presence. Still, it will be interesting to see their impressions.

You can check their site to follow their progress and to see if they will be coming to a cheesemaker near you!

Seattle Farmers' Markets Open Tomorrow!

Sat, 29 Apr 2006 16:12:30 GMT

Yes, it's finally that time of year! While I love Pike Place Market and shop there year-round, you just can't beat the local neighborhood markets and the producers who set up shop at them each week.

As I've mentioned before, the U-District Market is my personal favorite (and the closest to my house, which is convenient!) but coming in at a close second is the West Seattle Market. This year West Seattle is the first to open at 10:00 am tomorrow. Columbia City opens May 3, U-Dist May 6th and the others follow shortly after.

To get more information on markets in your area check out the Seattle Farmers' Market site or the Puget Sound Area Farmers' Market site, which lists markets in the twelve counties around Puget Sound.

HHaH: Wine Tasting and Spicy Almonds

Thu, 20 Apr 2006 14:14:18 GMT

I've just posted this week's Happy Hour at Home over on The Spirit World. The wine tasting part won't be anything really new for any of you who read Culinary Fool on a regular basis but there is a great, easy recipe for Spicy Almonds that you might enjoy!

Seattle Cheese Festival Participants

Thu, 13 Apr 2006 12:57:26 GMT

DeLaurenti's Seattle Cheese Festival will be here in no time and a few days ago they announced their lineup of participants and sponsors (who are also participants). Just like last year, there are several overseas producers represented. As they've already mentioned this year will be set up a bit differently with a "Cheese Concourse" with free samples and "Artisinal Alley" hosting small cheese producers. Entry to Artisinal Alley will cost you $5. What's not clear from the press release is who's in the free area and who's in that alley. I guess we will find out soon!

Update from those in the know... Here's the lineup for Artisinal Alley:

Mt. Townsend Creamery, Port Townsend, Wash.
Jumpin’ Good Goat Dairy, Ocean Park, WA
Rollingstone Chevre, Parma, ID
Jasper Hill Farms, Greensboro, Vermont
Redwood Hill Farms, Sebastopol, CA
Neal’s Yard Dairy, British cheeses
Rogers International, European artisinal cheeses
Cucina Fresca, European artisinal cheeses
Power Selles, Matiz cheese complements

Sounds good to me!

Food & Wine Travel Issue

Wed, 12 Apr 2006 14:13:36 GMT

The May 2006 issue of Food and Wine magazine lists 376 restaurants from around the world that they recommend. Looking at the Seattle list there are some great choices but nothing surprising or unusual. I'm guessing that will be the case for most cities. Still, it's a great travel reference as you jet around the world! :-)

I received my copy a day or two ago so it should be on the newsstands soon, if not already.

Food and Wine's Best New Chef's 2006

Wed, 05 Apr 2006 17:18:37 GMT

Food and Wine Magazine has just announced their best new chefs for 2006 and one is from Seattle! Congrats to Jason Wilson of Crush!!

The rest of the lineup includes:

Cathal Armstrong: Restaurant Eve, Alexandria, VA
Jonathan Benno: Per Se, New York, NY
Michael Carlson: Schwa, Chicago, IL
David Chang: Momofuku, New York, NY
Mary Dumont: The Dunaway Restaurant at Strawbery Banke, Portsmouth, NH
Douglas Keane: Cyrus, Healdsburg, CA
Christopher Lee: Striped Bass, Philadelphia, PA
Pino Maffeo: Restaurant L, Boston, MA
Jason Wilson: Crush, Seattle, WA
Stewart Woodman: Five, Minneapolis, MN

The winners will attend a dinner in their honor this evening, be featured in the June 2006 edition of Food and Wine and they will cook together for the first time at an exclusive tasting dinner at the 2006 Food & Wine Classic in Aspen, June 16-18, 2006.