Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Abra

eG Foodblog: Abra - Walla Walla Wash and Orcas Island too!

Recommended Posts

Remember how Pogo sang, to the tune of Deck the Halls "Walla Walla Wash and Kalamazoo?" You don't? You're too young!

In any case, this blog will take you from Walla Walla, not to Kalamazoo, but to Orcas Island, by way of Bainbridge Island. That's all the way from the extreme southeast corner to the absolute northwest corner of Washington. You'll see things you never imagined about Washington, and we'll cook and eat all along the way.

As you might remember from my first foodblog, I'm a personal chef. This week I'm going to show you Extreme Personal Cheffing, as well as lower-case personal cheffing and just plain cooking. And I'm going to show you lots of beautiful parts of our state, especially if there's good food to be found there. Ready, set, go!

A couple of months ago a guy down in Walla Walla asked me to do the food for his 30th anniversary party, in a church kitchen, with a staff of teenagers. There'd be no opportunity to see the kitchen before the event, it was a sit-down plated dinner for 50 (17 of whom were small children), and the crew would be kids from 12-15 years old, none of whom I'd get to meet in advance of the event. Oh, and no weird food, please!

What would you have done in a case like that? If you were smarter than I am, you'd have gotten under the bed and sucked your thumb. Me, I said, sure, what the hell, why not?

Thus begins our tale. Taking my husband with me for moral support, I set out for Walla Walla, some 6 hours away, with a car full of cooking implements and foods that might be hard to find in Walla Walla. It's quite a journey from Puget Sound.

Now, I have a zillion pictures for you, but ImageGullet "is experiencing technical difficulties," so this first post is just to say hi and give you a little teaser about what's to come. As soon as I can get my pictures posted, we'll be on our merry way. I'm glad you're along for the ride!


Edited by Abra (log)

Share this post


Link to post
Share on other sites

Hey Abra,

Cant wait to read your post.. Washington is a State I know little about, cant wait to get the grand tour..

Share this post


Link to post
Share on other sites

How nice to see you're blogging again, Abra!

By coincidence, just last week I had re-read parts of your excellent first blog when I was searching for something else on egullet. The week ahead sounds exciting; thanks for taking us along for the ride!

Share this post


Link to post
Share on other sites
:cool: Hi Abra: waving and smiling from the other side of the Sound! Looking forward to reading your blog this week. So lucky to have tried your wares in the past, and looking forward to the next time.
Edited by GourmetLight$ (log)

Share this post


Link to post
Share on other sites

I am glad to see you blogging again, Abra. As always, I am awe of your food.

Peg

Share this post


Link to post
Share on other sites

Oh Abra, ....a sitdown affair six hours away, you had no chance to see the kitchen beforehand and your 'helpers' were under 15????? With a storyline like that, I'm hooked for the week.... Blog on!

Share this post


Link to post
Share on other sites

I'm not sure if I told you this Abra, but I enjoyed your last blog so much I often re-visit it for inspiration. Those raspberry fudge bars still make me drool! Naturally I'm thrilled about another blog from you! Yay!

Share this post


Link to post
Share on other sites
Oh Abra, ....a sitdown affair six hours away, you had no chance to see the kitchen beforehand and your 'helpers' were under 15?????  With a storyline like that, I'm hooked for the week.... Blog on!

Wot he said.

I thoroughly enjoyed your first blog, and am looking forward to this one, as well. What a setup! Unfortunately my computer time is limited right now, but I look forward to popping in from time to time and seeing how the story unfolds.

Share this post


Link to post
Share on other sites

Abra!! you're blogging!!

I'm so excited. I loved your first blog, I always enjoy your posts, and I think of you every time I take out the jar of chestnuthoney. You said somewhere on EGullet that this was good.. I bought it.. and I'm hooked.

Looking forward to this week!

Share this post


Link to post
Share on other sites

Oh, Abra, I can't wait to read this - your last blog was awesome, and you've been so helpful to me!!!

*rubbing hands together in anticipation* :biggrin:

K

Share this post


Link to post
Share on other sites
There'd be no opportunity to see the kitchen before the event, it was a sit-down plated dinner for 50 (17 of whom were small children), and the crew would be kids from 12-15 years old, none of whom I'd get to meet in advance of the event. Oh, and no weird food, please!

Tell me you made several sheetpans of rice krispie treats... you know, to use as a base! :smile:

Share this post


Link to post
Share on other sites

Well .. I missed the first one, but clearly now must review, given the inspiration it has provided others! Not to mention the lead-in to this one.

Wheeeeeeeeeeeeee

Share this post


Link to post
Share on other sites

Having just come out of a four day stint in a church kitchen all I can say is, "oh boy I bet you had fun!"

I look forward to the week ahead.

Share this post


Link to post
Share on other sites

Abra! Thoroughly enjoyed your last blog and looking forward to this one as it plays through the week.

Oh, and the 30th anniversary dinner? My response would have been just the same as yours. Of course, I admit to being completely insane when it comes to cooking challenges, but I bet you have an incredible time :biggrin:

Share this post


Link to post
Share on other sites

It's so sad that ImageGullet refuses to cooperate! I have a lot of really nice pictures that I can't wait to show you. But for now, let me give a little rundown of the week.

I'll tell all about the Walla Walla gig. Just for starters, there were no Rice Krispie Treats involved! This was plated courses, served by pre-pubescent persons. Here's the menu:

Passed appetizers:

Mini Quiches with Caramelized Onions and Bacon

Tiny Chinese Pork Tartlets

Salad with Hazelnuts and Pomegranate Vinaigrette

Rosemary and Golden Raisin Mini Muffins

Chicken in a Cider and Mushroom Cream Sauce with Caramelized Apples

Mini Pumpkins stuffed with Wild Rice, Cherry, and Toasted Pecan Dressing

Edamame and Marjoram Succotash

Carrot Cake (their request, baked for me by Chefpeon and hauled down there in boxes)

Then tomorrow I'm having dinner guests. I'm trying to decide between a meal from The Cooking of Southwest France, because we've been cooking through it here, and there's a spotlight on Paula Wolfert going on right now, or an all-Dutch dinner based on Chufi's wonderful thread. Let's have a vote! What should I cook tomorrow for two food-loving friends?

Then Wednesday I'm cooking for a client, a single woman who likes mostly vegetarian food. And then we'll have the run-up to a dinner up on Orcas Island on Sunday. My blog will end on Saturday, but we're going up on Friday, so you'll get to see the islands and the ferries, and you'll get to see me sweat. I need to make this dinner really impressive, and match the host's wines, which will be hard since I've never tasted any of them. He loves big, oaky New World wines, the $100 a bottle kind, whereas I'm more of a $25 Old World wine person. I still haven't figured out the menu, so I'll be fretting over that for the next few days, and asking for your advice. Any big, oaky wine lovers out there?

Share this post


Link to post
Share on other sites

You can bend Imagegullet to your will.

Upload your pictures as normal.

In the view frame do NOT click on the desired thumbnail, but right click and select properties. Copy the URL, which will be someting like "http://forums.egullet.org/uploads/1131943031/tn_gallery_7620_135_25762.jpg".

Paste inside IMG tags, but remove the "tn_" to give

"http://forums.egullet.org/uploads/1131943031/gallery_7620_135_25762.jpg", and hey presto

gallery_7620_135_25762.jpg

Tonights dinner: Steak and Kidney (and smoked oyster) pudding in suet pastry


Edited by jackal10 (log)

Share this post


Link to post
Share on other sites

Thanks, Jack. That doesn't work for me, although I've tried it several times today. I can post pictures from a non-eG server, and I guess I'll do that soon, if all else fails. It is better to host the images on eG, so they're preserved for posterity, but ya gotta do what ya gotta do.


Edited by Abra (log)

Share this post


Link to post
Share on other sites
Thanks, Jack.  That doesn't work for me, although I've tried it several times today.  I can post pictures from a non-eG server, and I guess I'll do that soon, if all else fails.  It is better to host the images on eG, so they're preserved for posterity, but ya gotta do what ya gotta do.

The other reason it's good to post photos to ImageGullet is that some firewalls refuse access to some web sites. Case in point: my computer's firewall won't allow me to connect to anything at Geocities. But you're right: ya gotta do what ya gotta do.

Share this post


Link to post
Share on other sites

But boring technical details aside, c'mon, y'all. What dinner shall I make tomorrow? French or Dutch?

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Similar Content

    • By Mullinix18
      I'm thinking about starting a blog featuring the recipes of antoine Carême that I've translated from 1700s French? No English versions of his works exist and his work is hard to find, even though he is the greatest chef who ever lived. After I get through his works I'd add menon, la Varenne, and other hard to find, but historically important masters of French cuisine. 
    • By Duvel
      Prologue:
       
      Originally, we intended to spend this Chinese New Year in Hong Kong. We have travelled a lot last year and will need to attend a wedding already next month in Germany, so I was happy to spend some quiet days at home (and keep the spendings a bit under control as well). As a consequence, we had not booked any flights in the busiest travel time of the year in this region …
       
      But – despite all good intentions – I found myself two weeks ago calling the hotline of my favourite airline in the region, essentially cashing in on three years of extensive business travel and checking where I could get on short notice over CNY on miles. I was expecting a laughter on the other side of the line but this is the one time my status in their loyalty reward program paid out big time: three seats for either Seoul or Kansai International (earliest morning flights, of course). No need to choose, really – Kyoto, here we come !
       

    • By Tara Middleton
      Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
       
       

    • By KennethT
      OK, I'm back, by popular demand! hehe....  After being back for 2 days, I'm still struggling with crazy jetlag and exhaustion - so please bear with me!
       
      This year, for our Asian adventure, we went to Bali, which for those who don't know, is one of the islands in Indonesia.  Bali is a very unique place - from its topology, to the people, language, customs, religion and food.  Whereas the majority of people in Indonesia are Muslim, most people in Bali are Balinese Hindu, which from what I understand is a little like Indian Hinduism, but has more ancestor worship.  Religion is very important to many people in Bali - there are temples everywhere, and at least in one area, there are religious processions through the street practically every day - but we'll get to that later.
       
      Bali has some food unique to it among its Indonesian neighbors, but like everywhere, has seen quite a bit of immigration from other Indonesian islands (many from Java, just to the west) who have brought their classic dishes with them.
       
      Basically all Indonesians speak Indonesian, or what they call Bahasa Indonesia, or just Bahasa, which, anyone who has read my prior foodblogs wouldn't be surprised to hear that I learned a little bit just before the trip.  Unfortunately, I didn't get to use any of it, except a couple times which were totally unnecessary.  When speaking with each other, most people in Bali speak Balinese (totally different from bahasa) - many times when I tried using my bahasa, they smiled and replied, and then tried to teach me the same phrase in Balinese!  As time went on, and I used some of the Balinese, I got lots of surprised smiles and laughs - who is this white guy speaking Balinese?!?  Seriously though, tourism has been in Bali for a very long time, so just about everyone we encountered spoke English to some degree.  Some people spoke German as well, as they supposedly get lots of tourists from Germany.  As one of our drivers was telling us, Bali is heavily dependent on tourism as they have no real industry other than agriculture, which doesn't pay nearly as well as tourism does.
       
      While there are beaches all around the island, most of the popular beach areas are in the south of the island, and those areas are the most highly touristed.  We spent very little time in the south as we are not really beach people (we get really bored) and during planning, decided to stay in less touristed areas so we'd have more opportunities for local food... this didn't work out, as you'll see later.
       
      So, it wouldn't be a KennethT foodblog without photos in the Taipei airport and I-Mei Dim Sum, which we called home for about 4 hours before our connection to Bali...
       
      Beef noodle soup:

       
      The interior:

       
      This was the same as always - huge pieces of beef were meltingly tender.  Good bite to the thick chewy noodles.
       
      Xie long bao (soup dumplings) and char siu bao (fluffy barbeque pork buns):

    • By KennethT
      Recently, there was a thread about stir frying over charcoal, which immediately brought to mind memories of eating in Bangkok in July 2013.  At that time, I hadn't gotten into the habit of writing food blogs, and considering that I had some spare time this weekend (a rarity) I figured I would put some of those memories down on paper, so to speak.  Back then, neither my wife nor I were in the habit of taking tons of photos like we do nowadays, but I think I can cobble something together that would be interesting to folks reading it.
       
      In the spirit of memories, I'll first go back to 2006 when my wife and I took our honeymoon to Thailand (Krabi, Bangkok and Chiang Mai), Singapore and Hanoi.  That was our first time to Asia, and to be honest, I was a little nervous about it.  I was worried the language barrier would be too difficult to transcend, or that we'd have no idea where we were going.  So, to help mitigate my slight anxiety, I decided to book some guides for a few of the locations.  Our guides were great, but we realized that they really aren't necessary, and nowadays with internet access so much more prevalent, even less necessary.
       
      Prior to the trip, when emailing with our guide in Bangkok to finalize plans, I mentioned that we wanted to be continuously eating (local food, I thought was implied!)  When we got there, I realized the misunderstanding when she opened her trunk to show us many bags of chips and other snack foods.. whoops...  Anyway, once the misconception was cleared up, she took us to a noodle soup vendor:


      On the right is our guide, Tong, who is now a very famous and highly sought after guide in BKK.... at the time, we were among here first customers.  I had a chicken broth based noodle soup with fish ball, fish cake and pork meatball, and my wife had yen ta fo, which is odd because it is bright pink with seafood.  I have a lime juice, and my wife had a longan juice.
       
      This is what a lot of local food places look like:

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×