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Chocdoc Sips in Seattle - tea drinker in a coffee culture

Kerry Beal

By Kerry Beal
in Food Traditions & Culture

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Kerry Beal

Kerry Beal

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Those of you have met me know that I'm a tea drinker - several pots a day. Wandering into a coffee culture such as Seattle means I've had to carry my own with me. Hoping our airbnb has a pot and cosy so I don't have to do too much adapting!

 

@Alleguede and I have a booth at the NW Chocolate Festival to show off the EZtemper. Apparently 8000-10000 people come to this show - and although a lot are consumers -  the bean to bar manufacturers attend in droves. There is a 2 day 'unconference' before the show - mostly attended by bean to bar folks.

 

I will be doing one of the onstage demos on Sunday - aimed at the small and getting biggger manufacturer (of course with an eye to convincing them an EZtemper would fit in!)

 

I've started another thread on where we should eat - then hope to report here on what we get into.

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
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Smithy

Smithy

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Airline food is typically sad, in my experience.  It didn't used to be that way, and I've seen exceptions recently with foreign carriers, but I usually buy something at great extravagance in the terminal to eat on the airplane.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Anna N

Anna N

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OMG.  That is some ugly looking food. I hope Seattle comes to your rescue later.  

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Kerry Beal

Kerry Beal

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15 minutes ago, Smithy said:

Airline food is typically sad, in my experience.  It didn't used to be that way, and I've seen exceptions recently with foreign carriers, but I usually buy something at great extravagance in the terminal to eat on the airplane.

That would have been a good plan!

 

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Kerry Beal

Kerry Beal

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2 minutes ago, Anna N said:

OMG.  That is some ugly looking food. I hope Seattle comes to your rescue later.  

Indeed - but when John, the flight attendant, dropped it off and apologized for it being quiche rather than omlette as offered - he did comment on how good it smelled!

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Kerry Beal

Kerry Beal

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11 minutes ago, FauxPas said:

How long are you there? Good luck in the show!!! 

 

And why oh why a Christmas napkin when it is barely November???!!! Ugh. 

 

Edited to add:  Bah, humbug.   xD

 

Just til Monday.

 

Had the same thought about the napkin!

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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blue_dolphin

blue_dolphin

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Posted (edited)
55 minutes ago, Smithy said:

Airline food is typically sad, in my experience.  It didn't used to be that way, and I've seen exceptions recently with foreign carriers, but I usually buy something at great extravagance in the terminal to eat on the airplane.

 

39 minutes ago, Kerry Beal said:

That would have been a good plan!

 

 

Should you decide to do this on your return flight, the food at SEA is not as overpriced as many airports - the airport outposts of local restaurants charge the same prices as in town.  You can grab something to go from Beecher's, Ivar's or Dish D'Dlish or if you have time to kill, Anthony's has a sit-down restaurant where you can enjoy a local brew, fish & chips or something from their menu (the salmon burger used to be my guilty pleasure) with a view of the runways.  

Not food-related, but fun is the Fireworks location in the airport if you need last minute gifts to haul home.  

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Kerry Beal

Kerry Beal

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1 minute ago, blue_dolphin said:

 

 

Should you decide to do this on your return flight, the food at SEA is not as overpriced as many airports - the airport outposts of local restaurants charge the same prices as in town.  You can grab something to go from Beecher's, Ivar's or Dish D'Dlish or if you have time to kill, Anthony's has a sit-down restaurant where you can enjoy a local brew, fish & chips or something from their menu (the salmon burger used to be my guilty pleasure) with a view of the runways.  

Not food-related, but fun is the Fireworks location in the airport if you need last minute gifts to haul home.  

 

Good to know. Thanks for the heads up!

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Kerry Beal

Kerry Beal

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IMG_1632.jpg

 

Of course we had to go to PIke's Market - I think the last time I was here was almost 20 years ago. It was a bit more of an actual market then, but it's still an interesting ramble.

 

IMG_1633.jpg

 

Lady making baked perogi (can't recall the spelling).

 

IMG_1635.jpg

 

Happened upon the loading of the ferry out to the islands.

 

IMG_1636.jpg

 

Then noticed all these fisherman - cheek to jowl on the jetty.

 

IMG_1637.jpg

 

And they seemed all to be catching things which was unusual. 

 

IMG_1640.jpg

 

What they were catching was even more unusual. I guess I've never seen squid jigging in real life before and didn't realize it happened off public docks. When I think of how long I lived on the west coast - and all the fresh calamari I missed...  A licence is apparently $17 - not sure how long it's good for.

 

 

IMG_1641.jpg

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Kerry Beal

Kerry Beal

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IMG_1643.jpg

 

Opted for Manolin - a suggestions made by @EMichels. It was a lovely night for the west coast and so we sat outside by the fire pit with a drink while waiting for a table.

 

 

 

IMG_1647.jpg

 

I opted for the Jabberwocky.

 

IMG_1648.jpg

 

@Alleguede the Help me Rhonda.

 

IMG_1651.jpg

 

Plaintain chips.

 

IMG_1645.jpg

 

The lighting of course left something to be desired and I'm not a big fan of using flash on my phone. 

 

IMG_1653.jpg

 

Imagine our surprise when the mussels came already on the sourdough bread. The sauce was garlicy and wonderful - and unfortunately a restaurant with a bakery right beside it doesn't have any extra bread to soak up said sauce said the waitress as she snatched away the plate!

 

IMG_1656.jpg

 

Rockfish ceviche 

 

IMG_1657.jpg

 

Grilled beef, radish, hint of potato and lardo. 

 

IMG_1662.jpg

 

We left a little hungry from the restaurant but fortunately I'd picked up some curds at Beecher's at Pikes Place. They are delightfully squeeky being so fresh!

 

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Smithy

Smithy

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I love the creative cocktail names.  :D That food all looks good.  Now I'm pining for mussels. Thanks so much for the wharf shots, too!  I've only been to Pike Place Market a couple of times, but it was a hoot.  

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Anna N

Anna N

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Naked mussels!  But of course you are on the West Coast one should expect anything, right?

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Kerry Beal

Kerry Beal

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Coming to you live! We spent some time setting up our table at the NW Chocolate Festival.

 

image.jpeg

 

image.jpeg

 

no cocktails due to the hour 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Tri2Cook

Tri2Cook

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There are at least 5 drinks on that Manolin menu that I would try if I was better at figuring out, or making educated guesses, at ratios. Unfortunately, I am not.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Alleguede

Alleguede

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So now that Kerry is out of battery I have to do this so bare with me on this one

we went for dinner in the only restaurant we found room in... I suspect there's a reason why - so we are live at the restaurant -

we also kidnapped some girl from manitoulin that apparently writes super nice things about other people's chocolate, mind you she hasn't met me yet so I have one dinner to change her to my French ways. I think she is "absolute chocolate" but I'm not really paying attention (I put my flirting game on :))

 

 

image.jpeg

image.jpg

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Smithy

Smithy

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C'est charmant!

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Kerry Beal

Kerry Beal

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Perhaps I should include information on where and what we ate? We started out visiting Chocopolis, We checked with How to Cook a Wolf - but first reservation would have been 9:30 at night and we were fading already. On the advice of the owner of Chocopolis we went down the street to Betty - but it would have been an hour wait. So we headed back to the place next door - Lloyd Martin.

 

 

 

DSCN6474.jpg

 

DSCN6470.jpg

 

This was my drink before I asked for rocks to put it on. Bourbon, amaro, fig syrup and chili oil.  

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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