[[Seattle] Farewell & Welcome: Closings, Transformations, Openings (Part 2)]

The PI says Maria Hines's Tilth opened Sept 1

Any early reviews?

[BYOB Restaurants in Seattle]

I also have ties to the phila area and don't think there is

anything similar here. Even though most restaurants in Seattle allow

you to bring wine in with a corkage fee there seems to be a

stigma associated with it. If your bottle isn't great enough to

pass snuff you get the cold shoulder from the server - maybe its

just my wine self esteem. In phila BYOB's you're welcome to bring in

as many $10 bottles as you can put down. These restaurants are

also offering some of the most exciting food in that city- young

chefs and first time restaurant owners. Too bad our liquor rules

prevent this from happening here.

[[SEA] restaurant review website]

Nice way to save shelf space.

The cookbok was dicussed briefly a cople of weeks ago here

http://forums.egullet.org/index.php?showto...ndpost&p=722532

[Fergus Henderson's "Nose to Tail" Cookbook]

I picked up an uncorrected proof copy last month

and just love it, but please tell me what I'm missing out

on without the photos. I might have to go out and buy

the real thing

[Portland recommendations ?]

Does Wildwood deserve the abuse its taken by

sidewalk.com - very low user ratings?

I'm coming down from Seattle for a couple of nights

and was planning to eat there.

Also with one dinner in the Willamette

should I go to Tina's or the Joel Palmer House?

[Goodbye Boat St Cafe]

I've had many great meals here over the last five years and

was upset to hear that they are being "pushed" out the door.

The atmosphere was everything and I'm glad Renee chose to

move on rather than move in to a new sterile building. Let's

support them this last month and I can't wait to see where

they end up.

Good luck

[What are you reading these days?]

I'm making my way through The Kithchen Book / THe Cook Book by

Nicolas Freeling. He wrote these books in the early seventies about

his time spent in French and English hotel kitchens in the forties and

fifties. Freeling left the kitchen behind to become a sucessful

mystery writer but these stories shed a literary light on the old garde

of post war restaurants. His writing is lively and his stories are very

entertaining.

[NYT Articles on Food, Drink, Cooking, and Culinary Culture (2005–2011)]

An unofficial tally of Nigella's latest article:

7 uses of the word easy, ease, or easily.

1 use of the word simple.

1 use of the word voluptuous.

1 slam on France.

1 shameless plug for her new book.

When is the Times going to get rid of this bore.

Quit wasting paper and give us someone with

some creativity.

[Top Pot]

also sold at Elliot Bay bookstore

[Hiroki]

I went in Saturday morning (9:45) and was alittle disappointed by the

selection - there was only gateau basque and scones in the case.

However I wasn't upset with the goods - the gateau basque went

wonderfully with my coffee, not overly sweet, nice almond flavor.

I think it would be even better if it wasn't chilled, the custard center

would have better consistency. I went back latter that day and picked up

a few slices to serve after tapas - a great finish along with a glass of

moscato.

[Miso]

I like to use the miso/sake/mirin glaze on black cod, marinated overnight

and wiped off before grilling. Does anyone have a suggestion for side

dishes that would go nicely with the miso glaze. It also isn't very

wine friendly, any help?

[Mistral Cooking Class]

I'd be into a knife skills class.

How about sauces or stocks? Not flashy but a nice skill to

brush up on nonetheless.