My stay in Seattle

[Bard]

I love to travel. I feel alive breathing the air of a new location. I love the people and the small cultural differences that make each place unique.

I also love food. When I get to combine these two passions of mine, there is nothing but smiles to be had.

Coming to the Pacific Northwest is coming to an area where cuisine is plentiful in its simplicity. The amount of growth on the sides of major highways is more than that of some green houses. With this in mind, I was excited to come to the seven hills of Seattle. I wanted to see the markets as well as the Chefs who walk though them. I wanted to eat an apple in it's sun kissed beauty then see how the obsessive mind of a cook could transform it into something different. (Not better, but different). I made my list, called ahead and got ready for the local bounty of this beautiful city.

My arrival was early, Monday the 9th. A clear sky with that crisp air of an autumn morning. Taking the bus into the city was such a great welcoming. Lush plants, cascading mountain veiws, and the shimmer from numerous bodies of water made me realize this was going to be a week of pure pleasure.

I took off for the incredible Market at Pikes Place. I don't need to go into detail for let me just say that coming form Denver and being a fan of fresh fish, this was AMAZING. That smell of a fresh catch is unlike anything else.

I was hoping to go to MATT'S AT THE MARKET, but they were suddenly closed. Instead I went to the MARKET GRILL. A Salmon sandwich with the rosemary mayo, chowder and pepper covered slaw. The freshness of the fish made up for it being a touch overcooked. The mayo was nice although I could have gone without the lettuce (it muted the ingredients). Chowder was luscious and wonderful when it cooled down from its lava-like state. Slaw was crispy, messy and completely enjoyable. A bit expensive, but the tourists will pay (I sure did).

Went down the streets and found many of the establishments of Tom Douglas. Still trying to narrow down where my dinners are going to be, I thought out my week over a wonderful tart from DAHLIA BAKERY. Fresh figs and pastry cream made for a rich smoky flavor. The shell was storng and had a great crumbly bite.

Being Monday, not many places were open for dinner. UNION was my first sitdown experience of a true Seattle restaurant.

http://curdfromwhey.blogspot.com/2006/10/i...-but-do-it.html

That being said, tomorrow is a new day.

Edited October 12, 2006 by Bard (log)

[tighe]

Dude, I think you need to ease up on the literary stylings a little and focus on fundamental grammar/spelling and clearly conveying your point. I couldn't discern your true opinion of Union until the last sentence.

[Ling]

What was it about the fig tart at Dahlia that made it smoky? Is there another component that gives it this flavour?

Edited October 12, 2006 by Ling (log)

[hhlodesign]

I could have gone without the lettuce (it muted the ingredients).

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Yes, they use an especially pungent lettuce at Market Grill!

[Bard]

My second day in Seattle started at the famous local bakery: Macrina. Their pastries look great and the selection holds many different options.

I settled with an 'Italian plum roll', a very dry Cappuccino and a demi baguette. I had pain au chocolate on the mind but change is good and this alternative did not disapoint. Sweet little delight that was tart enough to allow the presence of the plum to be known. Lovly bakery that I will return to.

Back at the market, I was just blown away at the cheese selection in DeLaurenti. Many of the favorites to be found, as well as some hard to find Italian Pecorinos that just took my breath away. Cheese is one of my favorite aspects of eating. Curdled milk holds so many characters and personalities. The world of formage is so large and wonderful in it's ever changing way. If I had to, I would choose cheese over chocolate. If I lived in this city DeLaurenti would be that place where I would have a tab. The staff would know my name and eventually grow to become aggravated with my presence, mainly because I would come off as not having a life (aside from that of cheese consumption.) I walked away with just a small selection, mainly because I knew dinner that night would be grand...

A small bloomy-rind goat cheese from Piemonte named 'Bocconcino' gave Saint Marcellin a run for it's money. Soft and mild with an unmystakable goat's milk flavor. Soft and nearly runny with vegatable flavors that ended with a savory grass quality. I love eating personal rounds such as this, mainly for the sake of having every part ready for observation. If one likes goat cheese this was a pleasant experience with simple but distinct aromas.

The second cheese was a Sheep's milk called 'ROS'. A firm textured cheese similar to that of Zamorano or Ibores. Much sweeter than Manchego and I felt a greater example of just how brilliant Sheep's milk is. Not as luscious as Abbaye de Belloc but similar with the level of richness. If I ever see this one again, I will buy as much as my pocket can allow.

These were eaten along with a pear/apple combo (altered or natural?), slices of finocchiona from SALUMI (purchased at DeLaurenti), and the demi cut bought that morning.

Great selection for lunch that satisfied for hours.

And then...

Gelato was calling. I saw a place earlier in the day named Gelatiamo that offered house made sweets along with highly raved Gelati.

I'm a sucker for small portions. White chocolate, dark chocolate & caramel and nutella. Decent butter crust for the tarts but the cookies (which were filled with raspberry and grape) had a much better chew. Gelato was chocolate and almond. Smooth and well balanced but shallow character being from a box mix. A great espresso pulled in just the right amount. 3 sips with a great deal of crema. I felt like I was back in the city of Catania, only without the looming volcano.

Dinner that night was hyped greatly. I was very excited and joy-filled when walking down 1st Ave. near the 100 block of Blanchard street...

(Review will be posted tomorrow.)

Edited October 12, 2006 by Bard (log)

[dandelion]

Sorry, pet peeve, but for the bazillionth time: It's called "Pike Place Market" not "the Market at Pike's Place" or "Pike's Market".... I'm not sure where the confusion comes from, but it's named for the street it's on, Pike Place.

[malarkey]

Dinner that night was hyped greatly. I was very excited and joy-filled when walking down 1st Ave. near the 100 block of Blanchard street...

(Review will be posted tomorrow.)

Mistral!!

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

[Bard]

A few hours where I truly felt alive: Mistral. http://curdfromwhey.blogspot.com/2006/10/personal-touch.html.

Wow.

[Bard]

After my inspiring meal at Mistral, I wanted to celebrate and reflect with some chocolate. French pastries are suitable for any occasion, but this was a morning where they were essential. Le Panier was like a warm breath of sweet yeasty air. The choices were many but I could not be swayed away from the classic pain au chocolate.

Fluffy interior concealed by the crisp (but not crunchy) surface of buttered pleasure that had a certain amount of 'give' when pressed. The bar of semi-sweet chocolate created structure throughout the wrapped layers of delicate dough. This is comfort food in all it's glory. A 'cafe-Macchiato' was just the right thing to follow.

I walked away debating whether or not a second sweet treat was needed. I chose to save myself for later but did allow a nice cappuccino at Cafe Ladro. A good blend with spoon scooped foam.

Not being able to shake my thoughts from food, lunch was to be had at Salumi. I think the salami section is very nice but I don't believe it lives up to the nation wide acclaim that has been received. The product is much better than that of other cured meat companies and I deeply respect what is being done in attempting to preserve this form. So, when in seattle...

The sizes are just massive. The oregano-salami was the lightest of the few that were sampled and the one that went into my sandwich. I though my portion was large until I saw how ridiculous the Porchetta was. The bread alone could feed a small village. A great little place with delicious slami in a fun and cozy environment that caters to locals, workmen and gastronomics alike.

With a great deal of walking done, 3 o'clock came with a great idea of MORE PASTRIES!

Thinking of the items at Dahlia's Bakery, I made my way down to that little storefront for a simple butter croissant. Smaller than others and a bit darker, I found it to be very good. Sweet and rich and soft and smooth, it brought the child out in me. The watery espresso brought only disappointment.

Feeling scattered and happy, I went indoors to recuperate and prepare for that evening's meal at the home of a new resident on North Madison street...

(review to be posted tomorrow).

[Ling]

I love the food at Mistral as well. Glad to hear you had a great experience.

[Bard]

A meal to be remembered. CRUSH: http://curdfromwhey.blogspot.com/2006/10/weight-of-art.html

[Rich Pawlak]

A meal to be remembered. CRUSH: http://curdfromwhey.blogspot.com/2006/10/weight-of-art.html

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Will someone alert the Metaphor Police?! Or the Bulwer-Lytton competition?

Thank you in advance.

[Bard]

If there was only a way to have this everyday:

A warm, fluffy, soft and richly flavorful orange brioche from Belle Epicurean . A magnificent place with a talented crew that produces delicious delights. The coffee is also amazing, my cappuccino was created from the hands of an expert.

No matter where I go throughout the day, I always seem to end up back at DeLaurenti in the market.

Lunch was, yet again, another selection of cheeses; Abondance and Sainte-Maure De Touraine with (shallow flavored) bread from Le Painer and a ripe pear. The Abondance is a raw cow's milk from the French side of the Alps. Sweet at the beginning with a deeply flavorful lactic finish. It tasted of fresh milk and satisfied just like a glass of one. The Touraine is an old school style goat cheese from the Loire Valley in France. Famous appearance from the straw that runs through the middle, it was semi-soft in texture with a pronounced goat's milk flavor. A few days underaged but still enjoyable.

A snack, because I could, from Le Painer (Bought earlier in the day).

A 'chocolatine' croissant filled with chocolate and hazelnut cream. A decadent item that reminded me of nutella but much sweeter. Sat heavy on the stomach.

I awaited the dinner that was recommended by many as being one to 'not miss' while in Seattle. 1st Ave. really seems to have a lot of restaurants...

[tsquare]

What are you doing - spending an inheritance?