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Everything posted by ScorchedPalate
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So, after not one but two disastrous (ok, maybe "lackluster and really not worth the price") experiences with cookbook dinners at Dahlia Lounge, I swore off ever participating in big-group events there. And then I get this announcement of new events, including a Julia Child tribute meal, co-cheffed by Tom Douglas and Thierry Rautureau of Rover's. And the Seghesio dinner sounds pretty good, too...
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Us too, theoretically, depending on date/time. It's just up the block from us... ~A
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Ah, yes. I remember seeing another positive review from back in July.
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If you're looking for locations south of Everett too (your original post said Everett or north), you can try Central Market in Shoreline -- www.central-market.com -- which is closer to Everett (<20 miles) than the ID (30+ miles). Not that a trip to the ID wouldn't be fun, but I got the impression you were trying to pick things up ont eh way to somewhere else... I know they stock Chaokoh and at least some of the Maesri pastes -- I'm partial to the Mae Ploy tubs, so I'm not sure which Maesri flavors they have -- and there's no language barrier, so you could easily call and find out. Ranch 99 Market, mentioned below, should also do the trick. ~Anita
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Belgian Beer dinner @ Supreme
ScorchedPalate replied to a topic in Pacific Northwest & Alaska: Dining
Oh, I didn't mean to imply that anyone was foolish! (Damn, this is NOT my day!) Rather, I just wondered what they were tasting (or not tasting!) that I was(n't). Glad your game broth was good. I agree it was tasty once you got past the floating globs of fat, and Cam had no complaints, so perhaps I just got an especially greazy portion. ~A -
Belgian Beer dinner @ Supreme
ScorchedPalate replied to a topic in Pacific Northwest & Alaska: Dining
The menu tracks with what we tasted -- no special additions or any surprises. I remember Matt Yount saying that one of the later beers was a typical red, but now I can't remember which one. Matthew? Cameron? Anyone remember? I'm definitly looking forward to Bottleworks opening their brasserie so that we can try out more Belgians on tap. It's true, mea culpa. I noticed the omission a while back, but since we can't edit headlines, I'm at a loss... -
Belgian Beer dinner @ Supreme
ScorchedPalate replied to a topic in Pacific Northwest & Alaska: Dining
For those of you who couldn't make it: You missed a fabulous evening of beer, and a disappointing evening of food. The canapes were fine, if uneventful. The starter of seared scallop and foie gras mousse was truly divine. But the glazed short rib was unforgivably tough. Even though it was literally falling off the bone (I suspect some pre-cooking scoring of the meat) it was seriously undercooked. Its pomegranate glaze was bilious, and the game broth it was served in was greasy. Dessert was inedible: a bitter chocolate-chipotle crust -- could they really have used chiles en adobo? that's sure what it tasted like! -- topped with unappetizing-looking figs and surrounded by a could-there-be-a-worse-pairing of lime creme anglaise: Bleah. I took one bit and pushed the plate away... and was amazed to see other people eating and even finishing it. <shudder> The beers were all lovely; our favorties were the De Proef Reinaert Wild Ale, Brewery Ommegang Three Philosophers, and the Urthell Samaranth Quadrenium -- all for very different reasons. We also enjoyed the facts and anecdotes Matt Yount (of Click Distributing) shared about the beers he served. Oh, and we had the same haughty waitress that we suffered during our Dinner at 8 visit, who reprised her trick of asking if you were done with a 1/4-full drink, waiting for you to say "not yet," and then whisking it away anyway. Is she the worst server in Seattle? She certainly gets my vote... ~A edited for a typo -- that's what I get for trying to use a $2 word like bilious -
I'll be interested to hear what you think; I've heard that Queen Sheba was/is deeply flawed.
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Egads! This is one of those those episodes that would have me scouring the check for his name and writing a -very- terse letter to the owner and the chef.
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Just call me the Googlemeister. Le Pichet's Poulet Roti from the 2002 "Seattle Cooks" recipe archive. (Note that Malarkey said there were modifications needed to the gratin recipe as posted; scroll up for info.) ~Anita
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[SEA] Fare Start Guest Chef Nights in Septempter
ScorchedPalate replied to a topic in Pacific Northwest & Alaska: Dining
They weren't pairings per se: There was a 'choice' of one white (fume-chardonnay blend) and a red (hmm, memory fails: cab? merlot?), both from Hedges. They were priced over and above the dinner price. However, per-glass prices were 1/4th of the full bottle cost, which was nice to see. -
[SEA] Fare Start Guest Chef Nights in Septempter
ScorchedPalate replied to a topic in Pacific Northwest & Alaska: Dining
What fun we had! The food was nearly as good as it is at Union -- no mean feat considering that Chef Stowell was working with a crew of just-trained cooks and serving 200+ people all at approximately the same time. I'm still dreaming about that crispy, cheesy polenta... We got to meet even more eG'ers who we hadn't yet crossed paths with -- special thanks to David and Cathy for the chanterelles! -- and of course it's always a treat to see the usual crew. Can't wait for the Lark version next week! ~Anita -
They're gorgeous! I haven't had the chance to give them a good workout yet, but I used the little paring knife last night to peel tomatoes, and the big 8" chef today to chop a couple of things at a potluck lunch -- they seemed wicked sharp. Cam and I are both looking forward to giving them the full test over the weekend. He also fixed my paring knife, which had been dropped on its point years ago and never fully recovered. It's about a half-inch shorter than it was, but I love the new angle. ~A
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[SEA] Fare Start Guest Chef Nights in Septempter
ScorchedPalate replied to a topic in Pacific Northwest & Alaska: Dining
Link to the knife sharpening thread I happen to have one of my just-sharpened (by Epicurean Edge) knives with me -- we had a potluck at work -- so I will bring it tonight and we can compare. Edit: I hate misspelling words that I know. -
Anyone else going? Menu is here.
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We had it last night. (Actually Cam had it, and I shared a slice.) It's such a gorgeous pizza, even the vegetarians at our table were drooling. I'll still vote for the salciccia as my favorite Lago pizza, but the Bianca is a very close second. Luckily, it's such a frequent special that it almost is a regular menu item. ~Anita
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Indeed, that was my reaction -- especially given how this post contrasts so strongly with (many) other opinions from people who we all know. ~A
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Good news for 2005 from this week's edition of the Fresh Sheet (courtesy of the Seattle Neighborhood Farmers Markets site):
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What's Fresh and In Season Right Now?
ScorchedPalate replied to a topic in Pacific Northwest & Alaska: Dining
The Seattle Neighborhood Farmers Markets publishes just such a list. The current "What's Fresh" page can always be found here in PDF (Adobe Acrobat) format, or you can subscribe to have it delivered via email each week. ~A edited for a typo -
Damn, I hope they -asked- before doing something like that. ~A
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Reviving this topic, as Cam and I finally made it over there. In a word: YUM! We waited about 30 minutes for a table, which ended up being two seats at the counter overlooking the kitchen. And what a view: All of the tortillas were being made to order; the all-female cooks were moving fast but deliberately to get their food out to the noisy Friday-night crowd. We were conveniently close to the salsa bar, which had 5 or 6 freshly-made sauces. We started with guacamole and chips; the guac was on the creamy (as opposed to chunky) side, but tasty; the chips were fried to order. We moved on to picaditas -- sort of a mini pizza of grilled tortilla with a smear of porky black beans, cheese crumbles, and drizzled sauces-- and molotes, which were a bit like potato-and-chorizo-filled taquitos. We ordered a pork tamal with black mole steamed in banana leaf, but got chicken instead. Even with chicken, it was delicious; I can only imagine how amazing it would be with pork instead! The chile relleno -- which we ordered with cheese filling --was perfectly battered and properly cooked. Though it lacked sauce, I would still vote it one of the best I have ever eaten. My only wish was that it would have been bigger. Like all of their plates, it was just a few tantalizing bites. Black beans in varying stages of thickness and smoothness made appearances throughout the meal. On the picaditas, they were blended with smoky lard, and used as a sort of sauce. One of the larger dishes came with a small ramekin of mostly-whole beans topped with shredded dry cheese, and the other came with a pool of saucy, partially-smashed ones. The food was very authentic, startlingly fresh, and entirely worth the wait. At under $50 (including tax, tip, and 4 bottles of mexican beer), it was also a stunning deal. The service was welcoming and friendly, despite the crowd of people. The decor was fun without going over the top into Latin kitsch. ~Anita
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[SEA] September restaurant promotion
ScorchedPalate replied to a topic in Pacific Northwest & Alaska: Dining
So, where'd everyone go last night?