malarkey

Just want to add we just had a fabulous dinner last night at Boat St. We started with a half bottle of Beaujolais Nouveau, in fact the last bottle poured off a cask they'd gotten for the Thursday night 'est arrivé' party. Apps were a special pork pâté that really was great. It was a chunky country style and the flavor was wonderful. We also had the arugula, pear, walnut & Bleu d'Auvergne salad: people, get this if you are going soon. the flavors were incredible. I've never had a better blue cheese than this one. Entreés were the poussin, and yes little miss foodie is right, the sauce is to die for. We also had the savory flan which happened to be Leek last night. These things are SO good, no matter what is in them. Also on the table: Shrimp done in a sort of diavolo sauce, crispy, spicy, and came with a baguette spread with goat cheese crottin that had been toasted under the broiler. yum. But the killer combination on the table was the pork belly with romesco sauce and sweet pickled onions. The flavor created by having all these in one bite was just stunning. We had a bottle of red with all this, and to tell you the truth, the only thing I remember is that it was french but it was lovely. chocolate pot de creme for dessert, panna cotta with blackberries and of course, how-can-you-leave-without-it: the amaretto bread pudding.

so what's the deal with the pizza place at the end of 2nd Ave., just down the street from the 5 Point?? Sorry can't remember the name... but the sign suggests it's wood fired pizza...?

Oooo- Just had The Last Caprese myself last night. For some reason, my local grocery store carried lovely ripe heirlooms up until yesterday. Then, they vanished, overnight. I had two left over last night, and happened to have some leftover buffalo mozz from the caprese I had over the weekend ... picked up some fresh basil at the store and voila, my Last Caprese of the year. I even contemplated the last bite of tomato for a few seconds, realizing that it would likely be next July or even August before that flavor crosses my tongue again.

The Morning Roll and the Pecan Sticky Bun. Yum!

Are we talking about the Cascade store?!

Ling, if you are into eggs, you GOTTA try the duck eggs from Sea Breeze Farm. They are (gasp!) $8 a dozen, but good god they are fabulous. Rich, huge orange yolks. The last dozen I bought were so big the carton wouldn't close. Fry 'em up in a bit of duck fat and drizzle them with white truffle oil

We have many good markets here in Seattle, most notably Pike Place Market, home not only to many amazing fish, meat, fruit & veggie vendors, but also to more than a few lovely eateries with some fantastic views thrown in for good measure. We also have several Metropolitan Markets (formerly Queen Anne Thriftway) and the now demised and may they RIP Larry's Markets. But we also have huge asian markets (both Central Market and Uwajimaya) AND we also have the wholesale places that happen to have retail outlets: Mutual Fish and Pacific Food Importers. The importance of these last two can not be overstated Not to mention our own little Carniceria El Paisano, a mexican meat & grocery market, selling the most amazing chiccarones! And we can't forget World Spice, where you can find any and all of the freshest spice & herb mixtures; and our beautiful bevy of farmer's markets, some of which run year round. Interestingly enough, when I go to prepare a special meal, I still end up making multiple stops to find all the ingredients... but somehow, I don't mind, and I do think that's part of the joy of it all.

Seattle has these BN celebrations (and perhaps others I don't know about): Le Pichet Cafe Campagne

OHH this is so on my list for next time I'm there...

Mistral!! Oh, the Asian Pears are just that, a pear. Not a cross with an apple.

Welcome Miss Jme! I'd put these toward the top of your list: Matt's at the Market Cafe Campagne Boat Street Cafe Monsoon Zoe Tamarind Tree (maybe Green Leaf instead) Mistral Union Veil The Harvest Vine Lark Lampreia El Portal (Happy Hour!) Le Pichet And on the eastside: Szechuan Chef

I noticed these in the store just the other day. I need to do something with them, I adore them. Probably my favorite shrimp.

I've also heard that this is the best way to enjoy Canlis. Wendy & Dayne, have you redeemed your certificate yet?

I too have made the quiche recipe twice now in a springform pan with no leakage. I am rolling fairly thick, but really about 1/4 inch and not more. Guess I've been lucky! I love how silky soft and custardy it is. I will NEVER eat a hard-scrambled egg type of quiche again. My only problem is I can't seem to keep my ingredients from floating to the top during cooking. I'm talking about the florentine version. I need to make the lorraine. damn, it looks so good.

Welcome to Seattle, LDLee. Do post about your experiences once you are back. I personally would switch out Wild Ginger and Chez Shea, but they, that's me. I think I'd put Lark and Le Pichet into those slots :-) Herb Farm has a format that many, MANY people have complained about on this board. However, I'll bet you will NOT be disappointed in the food. At least, I never have been. I've had dishes there that still live in my memory...

This is a good point. I haven't watched all her shows, but the ones I've seen she does go to locally owned restaurants, thus giving them national exposure. Someone correct me if I'm wrong, has she ever promoted a national chain on $40 a Day or Tasty Travels? Well, that would be me, however, I wouldn't put BK at the top of my "burger" list. I do tend to avoid national chains, preferring to support the local economy by finding the down-home diner or roadhouse. Really, it's her persona that bugs me. The giggling is awful, the cutesy perky thing is awful. Just not my style. Plus, I'm interested in more serious cooking. I'm just not in her demographic.

I've made this before and there's a really fine line of when its just right and when it will turn into a rock. LOL ~Also, I think you should have iced your cake immediately when the frosting was done (and still warm).

LOL! Actually, the question that never got answered is 'who does RR's research?!' I'd like to know. I agree with the general sentiment expressed about her here. I do think she's a "lowest common denominator" type of fake foodie front person, her audience is people who think they are foodies, but really aren't. OK, that sounds snobby. So sue me.

It's worth it. Last time I ate there it was knocked OUT.

Wow! You've set to cooking right away! As you've noticed, we're having a bit of a respite from the dreary fall weather. I was really hoping this would happen, as this is what a Seattle fall is SUPPOSED to be like. Warm golden sunlight.. the trees turning... Luckily, the farmer's markets all keep going for quite some time, and some even go year round. You'll find more crafts than veggies in the winter, but there is always something interesting going on. Have you made it to Ballard Farmer's Market yet? A vendor there is making crostini with toppings for small snacks and they are divine! As we get deeper into fall you'll see heavier greens galore: chard, kale, mustard, all wonderful for braising or sautéing. I even had a grilled kale at Vij's once that was killer-good but I have NOT been able to duplicate that one at home!

Oh gee, look, Sierra Nevada won first place two years in a row. What a surprise gawd, I so love that flavor. Um, anyone from Seattle going over for this??

Ohhh good news indeed. These are now on my list and a trip to Bottleworks is impending. I have a bottle of the 18th Anniversary Pils but haven't opened it yet.. last night: Twilight Ale, as the summer starts to fade...

Actually I would say 'yes' but mainly because you will have picky eaters in tow. The "chicken breast" eater and the "no small plates" guy will not appreciate Mistral. I think Canlis will be right up their alley.

What Tighe doesn't mention (but it is implied) is that this photo is from the Salish Lodge website. Yep, I'd call that stacked food. hey! All those in favor of stacked food, raise your hand!

Interesting that everyone just assumes that IC#1 is Lorna and IC#2 is Henry, without actual confirmation from either one of them. And then, Renka says this: ...which is a strong indicator of who IC#1 is! Plus the other giveaway was Lorna commenting that the peach "foie" idea was actually a Ferran Adria recipe, which of course, is her way of outing Henry's originality LOL