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Congratulations to Chef Jason Wilson...Food & Wine has named him one of America's Best New Chefs. The issue is not out yet, but F&W has the results posted on their website. Check it out: http://www.foodandwine.com/bestnewchefs/ Cheers! Traca

A friend and I headed out for drinks before a function on Friday. I'd been meaning to check out Veil and had a dim memory of their new happy hour. They didn't have the happy hour specials listed on the website (and I forgot about the post here), so I sent them an e-mail. A quick response from the restaurant sealed the deal...we were headed to Veil. They have a great list of specialty cocktails, all $6 for happy hour. My friend ordered a champagne drink with lavender honey. Delish. Next up we ordered the lamb burger. That's actually three mini burgers, all identical, on brioche. Cooked to perfection, the burgers were so juicy, with the first bite, juices were running down my hand....They were so tasty, I didn't care! We lingered for a bit, enjoying our drinks and made plans to come back again. Dinner plans elsewhere, prevented us from indulging further. But then the bartender said, "Have you tried the beef cheeks? They're amazing." Okay, we decided to try them (off the regular menu). They were meltingly delicious! Sarah, the bartender, was personable & it was great talking with her. Everyone we met--from the host, to the bartender, and other servers were really friendly. With the lamb burgers and beef cheeks haunting my memory, I'll be making a return trip to Veil soon! The only drawback...I would like to see some other offerings at happy hour. With 6 choices, two of them being salads, it's not my kind of kickback-after-work-with-a-drink kind of fare. But as long as those lamb burgers are on the menu, I'll be back, even if the rest of the menu is limiting.

I'm hopelessly addicted to their lotus root salad....

I agree with this article...instead of the usual mediocre 25 for $25 offerings, hit Union for their bar menu. Okay, if it wasn't so refined, you'd call it Happy Hour. But from 5-7 and 10-Midnight, everything on their bar menu is $8. They've just uncovered one of my favorite deals in Seattle.... http://www.thestranger.com/seattle/Content?oid=31128 Did I mention I'm incredibly biased??? I love the food at Union...the soups are positively incredible. And if you get a chance to try the rabbit loin...you won't be sorry! The menus changes daily (including the bar menu), so there's always something new to discover...

Hey there Breezybeaches! Thanks for the recommendation about Hope Sandler. Everyone who has taken her classes has the same glowing review! Did you see she's got a class coming up on Monday? Check it out: http://a-chefs-kitchen.com/_wsn/page3.html Hope's also got a "Pinot Pairing" class on April 7th at Culinary Communion*. I'll be taking this one! http://www.culinarycommunion.com/cal04-06.html Disclaimer: I've been taking a bunch of classes at CC (and everywhere else!). Recently I've been working with CC to bring on some of my favorite Seattle chefs for classes. Hope is one of them!

Another kudos for Green Leaf! Friends and I went on Saturday and had the most incredible meal. Such a bargain! We had: - Fried Flour Cake - Grilled Lemongrass Tofu - Bahn Xeo - Lotus Root Salad - Grilled Beef in Lop Leaf Vermicelli - Three Bean Dessert - Flan Cake - Grilled Banana Cake - Thai Dessert For me, my favorites were the appetizers and the lotus root salad. The desserts, while I was assured are very traditional, I probably would not order again. Not that they were bad, just not my favorite part of the meal. I developed a craving so bad for the Lotus Root Salad, I went back again last night! The first time I had it with shrimp, the second time was with pork. The pork was in thin slices, firm fatty pieces dominated. Next time, I'll opt for the shrimp. I can't wait to try their other salads...and Tighe's duck soup, of course!

From what I understand, Higgins uses almost entirely local ingredients and that is a big focus for them. I haven't seen the picture, but I'd imagine it's pork. Last time I was there, I noticed them curing their own meats. They had several legs hanging from the ceiling when we looked in the pass through window (between the restuarant and the bar).

Not that I'm aware of yet, but it's a great idea! I'm a local and will be attending the conference. I'd love to meet up with folks who would like to get together! Feel free to e-mail or PM me and we'll see what we can put together.

Earlier I did a recap of my thoughts and impressions of cooking classes around the city. I'd been taking so many classes at Culinary Communion, that I forgot some key things about classes at other places. What's up with taking a $65 class and walking away still hungry? I love how Culinary Communion not only offers wine at the beginning of class and with the meal, but at the end, you really get a meal...and are encouraged to take leftovers home. Tonight I took a class at Sur la Table in Kirkland. They no longer serve wine and the classes are still in the $60 range. And this is one place that you either eat dinner before or after, but don't count on getting more than just a bite or two of something. Well, I just took the most amazing class tonight with Ethan Stowell of Union. While I have taken several classes at Sur la Table, it was the chef who made the biggest difference. We started the night with Totten Virginica Oysters on the half shell with Frozen Wine Mignonette. They oysters were fresh as you could possibly be, this was a true delight. And obviously the staff was shocked by the amount of food he made. For the oysters, people had at least a half dozen each! Then we moved on to Baked Clams with Parsley, Garlic, & Bread Crumbs. He changed things up a bit and served it as a creamy sauce with clams and the parsley & garlic, topped with bread crumbs and shaved parmesan. This was broiled and then topped with a frisse salad & vinaigrette. Amazing. Served as individual portions in a 4 or 5 inch little copper pan, the contrast of the creamy with the salad and a tart dressing...it was fabulous. Next up was a Mussel Stew with Leeks, Saffron, and Lemon. It was light and visually stunning. Served as a 6 oz portion in a mug. Seared Sea Scallops with Avocado Puree and Parsley Salad featured two big, fat scallops. The avocado puree was a great pairing although quite different. Really great. A surprise course ended with manchego cheese topped with fig jam. There were 12 people in the class and Chef said he used 10 pounds of clams and another 10 pounds of mussels. I can't imagine how many oysters he went through but it was amazing. Then he talked as he cooked, sharing numerous great tips with everyone. He invited people to ask as many questions as they wanted--even a few off topic questions. It's been said here before, but if you get a chance to take a class with Ethan Stowell, you are in for a real treat!

Two things I wanted to comment on. If you intended to tip the kitchen, I'd give it directly to the manager or even better yet, ask the chef to come out. Unless it's an open kitchen or the chef makes a point of going to the dining room, it can appear to be a very thankless job. I like the personal contact, thanking them directly anyway. Also, I'd never give money to a server that was intended for anyone else. Theft runs rampant in the restaurant biz and while there are honest folks out there, in no way would I ever expect cash to travel back to the kitchen. Another point is that I've had several occasions as a server, where the kitchen royally screwed up an order (overcooked steaks & seafood are frequent complaints). When the guest gives me a "nickle", it wasn't my fault the kitchen screwed up. And yet to send a message to the restaurant, it impacts me directly. Walkouts or people who "forget" to sign the credit card slip, or people to take both copies...those also impact me as a server. I had one night where one table was the bulk of my sales for the evening. They had a terrible issue with the food and in the end, they stiffed me on a $600 check. I'd had a few tables before they came in, luckily. So this table stiffs me...I still have to tip out all the usual people per my total sales. I left with $6 for the night. While this is not a typical experience, it does happen. I agree that there is a significant imbalance between front of the house and back of the house. Even though I love to cook and would enjoy working on the line, I know it's too much of a pay cut to take that step. It's a difficult job for sure. Even worse? The dishwasher. Those guys work so hard...often under awful conditions.

When I waited tables, we tipped a percentage of our total sales to kitchen & host, bartender, and bussers. If memory serves me right, kitchen & host and the bartender got 1.5%, and the bussers got 1%. And the lovely thing is, you know how the restaurant pays Visa/Mastercard/AmEx a percent to accept their cards? Yeah, that got transferred back to us too. So based on our credit card sales, we paid a percentage of that too (1.5% of the credit card sales). So, if you tipped me 20%, 5.5% of that went to people other than me. Which was fine and I never had any problem with that. Sometimes you have a great bartender or busser, so I'd pay them even more. Or if I had a big party, I'd pay the busser $20 right off the top and tell him there was more where that came from... let's have a great night..... The last restaurant I worked in had a predominantly Mexican crew. I have a friend who owns a spice shop, so about once a month, I'd bring them bags of authentic chilies and stuff. Mother's Day, Father's Day, and other pain in the butt holidays, I always brought in a big bottle of tequila for the BOH. But now as a patron, I've wondered how to repay the kitchen for a great meal, etc. Recently I hosted an event at a restaurant for 40 people. The food and the service was spectacular! I came in the next day with thank you notes for the FOH staff and an extra tip in each envelope. For the kitchen, I brought in a bottle of fine tequila I had recently picked up in Mexico. That went over really well!

I stopped in at Union last night. Joining me was Dana Bickford, the pastry chef from Eva. Well, our bill came and we had a nice surprise.... Ethan is now offering a 25% discount to anyone in the restaurant biz! This was discounted off our entire check, which included drinks. Nice! http://www.unionseattle.com/

Hi there! I was in Merida the end of October-early November. I took the series class at Los Dos, centered around Day of the Dead. I can highly recommend David's classes. In fact, I'd recommend taking his class early on in your trip. The day begins with a breakfast, poolside. Then he lectures about the history of Mexico, influences to the Yucatan, and the types of food that are unique to this region. He will discuss the recipes and the various types of ingredients you'll be using, what's unique about them, and their uses. After the lecture, you'll walk to the big market area to buy ingredients for the day's cooking. This experience is enhanced greatly by the thorough lecture provided beforehand. You'll go back to Los Dos kitchen, which is well outfitted and comfortable. There you will prepare the menu, then eat lunch in the formal dining room. I would imagine this is typical. We received a spiral bound notebook with recipes and notes on chilies, history of the Yucatan, etc. Also, upon arrival for the day, we were given sturdy aprons with the Los Dos logo. These were ours to keep. Overall, the price is similar to what I expect to pay in the US for a class. Given that the chef is a transplanted New Yorker with an anthropologists passion for Yucatan food, it's well worth the money. And if you have the money for a splurge, a stay in one of the two guest rooms at Los Dos is my idea of heaven.... E-mail or PM me if you want more information or to see photos from my trip.

Here's a list of places that sell Polish items in the Seattle area: http://pub8.bravenet.com/forum/652776809/fetch/528686 Also, if you're looking for a Polish food fix...stop on by the Polish Home Association on Friday nights. Perogi, stuffed cabage, etc. Keep an eye on the calendar for their bazaars where lots of rare food finds are available. http://www.polishhome.org/

I called today. There are some changes going on over at 3400 Phinney. Long story short, they are no longer associated with Essential Bakery. Also, while their retail location is open, for now, Sundays only from 11-4. If you want chocolate, give them a call. They'll gladly provide orders throughout the week. The website should be up and running in a few weeks. 3400 Phinney 3400 Phinney Avenue North Seattle, WA 98103 the chocolate factory # (206) 632-5100 E-mail: thechocolatefactory@thechocolatecompany.com

3400 Phinney is my favorite chocolate--by far! They're located in the old Redhook Brewery building in Freemont. The retail shop is open only on Sundays right now. With their close proximity to the Freemont Flea Market, this is now a regular Sunday stop for me. Boxed chocolates from 3400 Phinney are available at PCC and I believe they said Whole Foods too. Be sure to try the mint--which is so fresh--like nothing I've had before. Burnt Sugar, Ginger, and the Scotch are my other favorites. The website is still under construction, but lists contact info. http://www.3400phinney.com/ Enjoy!

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I've been taking classes all over the city for the past few months. Here's a rundown: Culinary Communion - My favorite place to take classes. The course content typically pushes the envelope beyond the standard fare. Hands on classes mean you and the other students cook the entire meal. Afterwards, you all sit and enjoy your meal with wine (all included in the price). I've taken lots of classes here, but a few hilights are pasta making, charcuterie, cheese making, the baking series, etc. Attendees in these classes really know what's up and are serious cooks. For the class, real hands on, the meal, and local culinary scene info gathered from these classes, in my opinion, I'd say this is the best value for your. Chefs here have formal culinary school training and teach using emphasis on techniques. http://www.culinarycommunion.com/classes.shtml Cook's World - I especially like the guest chefs here. I've enjoyed the baking series, Dana Bickford's pasty class (another one coming up Dec. 11th), and George DiPasquale from the Essential Bakery (he has one coming up too). Hands on does NOT really mean you will really be making things yourself. This is a predominantly demonstration format. I've takend 10+ classes here and the only real hands on class was the George DiPasquale. http://www.cooksworld.net/classes.php?m=12&y=2005 PCC Markets - For the most part, they have great classes. Some of my favorite local chefs will do classes at PCC and other venues around the city. Typically it's the same exact class, same recipes. If they're at PCC, I'll pick here first (they're cheaper and have a better atmosphere). Favorites include Maria Hines, Executive Chef at Earth & Ocean, and Sue McCown, Pastry Chef at Earth & Ocean. Again, hands on does not really mean you will be cooking the meal yourself. It's more gratuitous chop this, slice that, have you ever used a microplane? http://www.pccnaturalmarkets.com/pcccooks/index.php Sur La Table - These guys get in the big nationally recognized chefs as well as local notable chefs. The price is the same as Culinary Communion and for the most part, I'd rather take a class there. Sur La Table lacks an intimacy and they tend to keep the chefs on a strict time schedule so sometimes they seem uncomfortably rushed. I'd rather not take classes here but they tend to get the chefs who aren't doing things anywhere else. As an example, I'm taking David Lebovitz (12/5), Tom Douglas (12/7), and Ethan Stowell (1/31). Iole Aguero is a great one to take classes from too. She's local and has a couple classes coming up. http://www.cmiregistration.com/user/org/ca...d=11347&org=287 Bon Vivant - Everywhere has their pros and cons. While I like these classes, I hate the fact that you have to buy a series in order to enjoy occasional classes. To try their classes, you can purchase one for your first class. After then, you have to prepay in blocks (5 or 10). I tried to beg my way into a class without buying the series and they said no. Then once the class approached and enrollment numbers were low, they called and said "we can make this one exception." Turned me off to them entirely. Too bad. This is the first place I took classes at and I really enjoyed it, but I went elsewhere. People I know that have taken her series classes really enjoy them though. http://www.bon-vivant.com/ Blue Ribbon Cooking - Again, everywhere has their pros & cons. I took a series class here in the spring. The first couple classes were really great. Then, for some unknown reason, the owners opened up the classes to anyone. They literally overloaded the classes. We started with 14 or so people who all started to get to know eachother. Each person or "team" made 2 or 3 dishes. It was really great because we had lots of recipes that we'd made or sampled the results. I made notes--like this one, try again. Low on technique instruction and but what I got out of it was a collection of recipes I really enjoy. BUT, by the last class we had 30+ people. The comraderie was gone and we went from making at least one dish by ourselves to looking over someone's shoulder. Others in our group spoke to the owners about thier dissatisfaction with overloading the class. The appoligized but the long story short is, I think they're just in it for the money and don't really care. I'd have a hard time going back here--even though the first few classes in the series was so positive. In the end, the negative far outweighed the positive. www.blueribboncooking.com/