sequim
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Posts posted by sequim
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Well, have you been to Armandino's place for salumi? You can get indoctrinated there....I don't know of any better...
What a great dinner, I'm hungry! (as I sit here with glass of wine and no dinner in sight...)
dinner at union on saturday.we ate at the bar (my preference. i think the bar is more intimate and romantic...maybe it's the red wall). i had wanted to try the tasting menu, but dishes from the main menu called to me. we had a bottle of the Peachy Canyon zin from Paso Robles. it's very good. (and you can buy get it at TJ's).
firsts - duck egg yolk, frisee & lamb prosciutto. definitely the most luscious yolk i've ever eaten. the frisee was also very good and it all worked well with the lamb prosciutto. i'm new at all this meat stuff and lamb tastes very gamey to me. i remember when i loved that...and i still think i'd like roast lamb, but for now i think i'll stick to pork and beef. (oddly though - i'm not usually crazy about proscuitto - and i far preferred the slightly denser lamb texture to pork's.)
so, in conclusion, i must be adopted by someone who will show me the ways of salumi.
also first - crab salad with grapefruit wrapped in ahi. i've had this before...it's the essence of crab. absolutely outstanding. i asked the waitress if the salad had any crab consume or essence or something in it to make it taste so crabby but she seemed sure that there wasn't. the grapefruit was astonishingly sour.
second - seared hamachi with avocado puree, bitter microgreens and passionfruit. more pared-down food prepared exquisitely. not much more to say - it was a damn fine piece of fish, and all the flavors harmonized beautifully.
third - halibut wrapped in bacon with creamy farro and bruniose veg. bizarrely, at the moment i was about to toast my boyfriend - telling him how cool he is, how lucky i am etc...he referred to the farro as "like soup-mix." upon seeing my face he said, "no, good soup mix." i have no idea what he meant. there were tiny carrots - but otherwise i'm at a loss. the farro had that wonderful texture, and it was creamy and winey and rich - a perfect foil to the sharp salt and crisp exterior of the bacon hiding the tender juicy mild flesh beneath. mmmm
dessert was vanilla pannacotta with huckleberries. and moscato d'asti.
a truly wonderful meal.
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This sounds fun - do you have in mind during the week or on the weekend? Weekends are getting alittle booked for me from now to xmas, but during the week is fine. I'm always up for trying anything "weird" but not that I'd want to gross out White Lotus! I'm totally unfamiliar with this place so bring it on.
Why don't you suggest some dates?
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OK...so after my cooking class at Cascadia tomorrow (Have I mentioned that class on turkey I took last week was FANTASTIC !!) I'll walk through Pike Market to pick up the quail eggs for the Salad Frisee' recipe.
I'd like to buy an inexpensive wine decanter as I'm learning that it pays to de-cant all wines...not just the extremely expensive ones (the ones I don't have).
So....any ideas for a store I'd pass walking from Cascadia to the ferry?
THANKS
Hey Foodie-Girl, Are you going to post about your class??? It would be nice to hear about it unless I missed it already...
Also, amazon.com is a great place to find wine decanters if you can wait a few days. I was browsing some just the other day.
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I have to say I dislike Cakes being spelled Kakes. It's too Kutesy. It also leads me to thinking about Kale and green stuff....
yes, I majored in English....
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Oh the relish tray - a very northern midwestern supper club tradition.
Olives and stuffed celery for sure, and in our neck o' the woods, add pickled herring whether wine- or cream-based. Definitely have to have the cut glass thing with compartments so the herring juice doesn't contaminate the olives.I've tried to get away from the relish tray and just serve appetizers at my dinners, but my mom insists on putting it out.
Sounds like some of you are getting alittle more upscale about your relish trays though....
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I've enjoyed reading a week in the life of Little Ms Foodie! Thanks so much for all the photos and The Good Eats in Seattle.
I'm always inspired to eat better, cook more, and buy better when I read a good blog.
Linda
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Just catching up on your blog, hi from another PNW'erner. Your blog is making me grateful that I live in such an area of such bounty, especially fresh seafood and so many local wineries. Sometimes I guess I take it for granted, even though I spent many years in Utah....which is kind of a wasteland except for the great outdoors.
Hope to meet you someday at some of the get-togethers. Btw, anytime you want to arrange an eGullet lunch at Salumi, I'll be there. I only work 3-4 blocks away...
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I feel it's been a good program but that it has declined in quality. I feel it's overused as a promotion, whereas it used to be just once a year, didn't it? Now the restaurants seem to be getting lazy, careless and repetitive. In the beginning of this promotion a few years ago, we tried Flying Fish and it was wonderful. The second year we tried it and didn't like it so much. Still, if you can get a restaurant that still cares, it's a great deal and yes, it does spur me on to spend more for wine!
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The Agog is my favorite.
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Tighe, could you please explain what Greek Style pizza is?
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My two friends and I took a "business lunch" at Vivenda's this week. First off, I liked the warm, buttery colored decor and the view of the Sound. They also had a pretty decent wine by the glass listing, I had the Maryhill Sauv Blanc and the others had the Six Prong red. I later wished I'd gotten that.
We all had the baby greens salad with goat cheese, dried cherries and roasted hazlenut and all agreed it was delicious as well as a generous portion. Perfectly dressed with vinaigrette. For second course, I had the spinach and ricotta ravioli with wild mushroom and tomato sauce. The server couldn't tell me what mushrooms were in it and she mentioned chanterelles but they appeared to be shitakes. Wild? Nevertheless, the dish was excellent, very mushroomy and spicy rich. I should have gotten the red wine... One person had the lamb sandwich which he said was plain and tame, it was really just sliced lamb with focaccia(?) bread and that's it, with another side of salad which was odd. My other friend had the grilled salmon and although that sounds quite bland on the menu it came with roasted tomatoes, lentils and a yogurt sauce and my friend liked it. The fish was perfectly done. For dessert, two of us had the panna cotta with strawberries and passion fruit sauce. We both liked the intense creaminess with the fruit sauce.
Once again, our friend chose wrong and took the raspberry sorbet - he didn't care for the overwhelming fruitiness, and wished he had some chocolate to offset it.
Our complaints? They have a huge markup on the wine. $8.75 for the Six Prong which the menu said was a meritage but it really wasn't a true meritage, just a red blend. At Esquin's that night I found the bottle for $12.49. Although it was a very nice tasting wine... Our friend who likes to be wowed said they're too predictable but he's the one who chose the lamb sandwich and raspberry sorbet. I would definitely go back and try their dinners.
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Yes, I did try this for that very reason I'd heard it was New York style, as I work nearby. They're a hole in the wall where the bike messengers go!
Mostly get pizzas by the slice, it was good, not fantastic. And yes, lunch only, just counter style and a couple tiny tables.Oh yes Pagliacii's is way better than A New York Pizza Place. Perhaps A New York Pizza Place was better before it changed owners.Has anyone tried Post Alley Pizza? I see they are another NY Style Pizza place. Anyone know if they are open for dinner or is this a downtown lunch only place?
I need to figure out where we should go next week. I really do want to find the best NY Style Pizza in Seattle. Yes, I'm determined.
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Even though I haven't had New York pizza I do love a good crisp crust with little topping. So my favorites so far have been 1) Pegasus Pizza in West Seattle. They have their Special in which they saute the peperoni so that it becomes crispy and it's delicious - and I'm not a fan of peperoni. But done that way, it tastes like bacon. 2) Tulio in downtown Seattle. I had their marguerita (sp) and the crust was excellent. It was the star of the show.
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Well okay, I can be easily convinced to go to Lark, but don't anyone tell me they left the restaurant hungry! I agree about the Kestrel wines, having a glass of both. I thought the chardonnay was just paired brilliantly with the salad. I didn't think the cabernet would be that good with the fish but it was fine too. At least the wine portions were good.
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I have to say I was very disappointed with the size of the plates. We basically had three appetizers. I had to go home and eat a large piece of chocolate cake to feel satisfied.
I liked each dish, but with about three bites, you can't really get a feel for it. I mean I know I paid less than the regular value, but still, if a restaurant wants to make a good impression, they shouldn't be too chintzy.I'd go back and give Fare Start chef dinners another try, I'm not sure I'd go to Lark if this is their representation of plate size. Is this just another place that serves art food?
The company was great, though, and I enjoyed meeting the new people!
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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
Just enjoying the comments from last night's dinner. What did you think about the wine pairings? Do you get a glass with each course?
I'm looking forward to next week and the Kestrel wines as I've enjoyed them in the past.
Linda
edited to put the quote on top!
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Is there still room for the 9/23 5:30 dinner? For one?
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I would keep my eyes open for internet specials and I frequently find deals on Amazon. I have a very motley collection of cook-ware but I finally feel I've gotten the right collection for all kinds of cooking, even though they're hardly a pretty, matching set. I find online deals with free shipping or closeouts. I go to the thrift stores and have found cast iron and abandoned commercial style pans there.
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Oh well, this will free up some room in the fridge! I think the best thing is to buy those screw top 6-packs people have mentioned. Because generally I only need a small amount for whatever I'm making and usually that turns out to be a wine I'm NOT drinking...
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My condo is a mess lately with books and magazines piled all over. I definitely read more than one at a time and some become abandoned to be put on the shelf eventually.
My end table has stacks of Bon Appetit and Gourmet that I haven't gotten to reading yet. I've added some Wine Spectator and Saveur mags to these piles courtesy of my local library magazine exchange.
I just finished reading When French Women Cook by M. Kammen, a loving tribute to the wonderful cooks in her family tree that influenced her own cooking.
Then in honor of Julia Child I recently ordered two cookbooks of hers that are piled on my kitchen table for reading while I eat. One is Julia's Kitchen Wisdom and the other is Julia Child's Kitchen.
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I know I shouldn't admit to this but I've got an opened bottle of white wine, firmly corked, in the fridge where it's been for a few months that I've been keeping for cooking purposes. Am I just holding onto bad wine?
How long do wines/vermouth/etc last after being opened. I know for drinking red wine, I can't go past a day or two before I notice it going downhill.
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This weekend, before frying my bacon, I boiled it.
Now I've been wondering, why does she boil it first?
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I second the Beach House. It's got great beach cabin ambiance and the food was very enjoyable as was the service. We had a great time although I admit I can't remember what we had! It's right off the Purdy Exit of Hwy 16 and is on the left at the intersection just before the bridge crosses over to the Key Peninsula. I can't think of a better place to eat if you find yourself on that side of the water....
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Wow, this has become the thread for everything you wanted to know about spring/summer rolls. Lots of good ideas here. I've been printing out the dipping sauce recipes Rachel linked to. Also, Suzanne, feel free to post yours - it sounds intriguing. Next week I'm going to try another batch - I like the idea of wrapping them in saran wrap to save a few as it dismays me that I ate them all each time before. I'd like to have some for my next day's lunch.
Thanks Rachel for the pictorial tutorial, that's so helpful to see how it should look when you're working on them.
Does anyone have the Vietnamese name for these? So we can avoid the spring/summer confusion!
SEA - Dinner at Rocking Wok
in Pacific Northwest & Alaska: Dining
Posted
Thursdays are best for me... The food sounds great.