restaurant

october fourteenth

so fortunate to have experienced the last day of bisato, and the last ticket.

we’ve enjoyed some of the best tastes and experiences with such good company here.

cheers, bisato!

you’ll have to excuse the poor photography skills, but I was bit distracted – what a night!

halibut rillette filled tomato

crudo of tuna and yellowtail

steelhead cooked in tagine with lemon and garlic

poached duck egg with provolone cheese and crespelle

seared super white tuna with ink sauce

chicken schnitzel with garbanzo puree

pecorino toscano cheese baked on cedar with truffle honey

couldn’t help but take a bite before realizing a photo hadn’t been taken

the last ticket: risotto of sea urchin

lemon tart

running low on desserts, so chef carsburg whipped up a tasting of his desserts

matt’s in the market

August 12, 2012

eating around seattle, restaurant

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matt’s in the market – a so seattle space in the heart of pike place, with arching windows letting in the views of the market below and elliott bay

june 1 chef tasting menu:

celebrating a birthday at matt’s

a chef’s treat to start

shigoku oyster, cucumber-wheatgrass ice

scallop, morel mushroom, dashi broth

fried blue prawn, romesco, fresh chickpeas, espelette

halibut, sweet onion, grilled porcinis

pork loin, potato puree, english peas, black truffles

vanilla panna cotta, rhubarb compote

paired w/ scott paul, williamette valley, or pinot noir

cheers!

seriously fantastic: farestart.org

March 16, 2012

eating around seattle, organization, restaurant

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i recently volunteered for farestart – a really fantastic organization here in seattle. farestart offers a culinary job training program for homeless and disadvantaged individuals, and so much more – an all-encompassing & engaging organization – it’s hands-on culinary training, classroom & skills training, job search training with shelter food deliveries, catering and food prep contracts with local businesses and also a youth barista training program at the farestart cafe.

the training program itself is 16-weeks and students begin in a kitchen for prep and cooking mass-quantity food for various shelters in seattle where these meals are delivered and served every day of the week at these shelters. from there, students progress through the kitchens from daily lunches for staff and fellow students to the restaurant kitchen.

farestart is also a restaurant for weekday lunches and thursday guest chef night dinners. thursday evenings feature a guest chef who volunteers his/her time and resources to work with the students to prepare and serve a 3-course meal. these guest chef nights are also nights to celebrate the graduating students of that week.

the chef and students i worked with are awesome – go-getters & life-changers with positive attitudes in a really supportive environment.

get involved!

celebrating, sikta & spruce

March 8, 2012

eating around seattle, restaurant

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a birthday celebration dinner w/ mom at sitka & spruce, chef matt dillon (also, the corson building). accented by its quaint farm-like feel, a sweet & fresh experience – from their farm on vashon island-to-table. located in the really lovely melrose market in seattle’s capitol hill neighborhood

remarks // our server was wonderfully helpful; small groups, dates – takes limited reservations, and typically leaves bar seating for walk-ins

march 7

a malbec rose

our sourdough, butter, tuna pate

lentil, avocado & chickpea meze, coffee soaked egg & dukkah

vitello tonnato in stile tradizionale Piedmontese con acidato ribes, thinly sliced veal prepared in a traditional Piedmont style, with a tuna mayonnaise – paired w/ a very full-bodied white

spinach borani with whole roasted beets & pomegranate

a lighter red with a very berry aroma

lamb manti with caramelized butter, mint & our yogurt

from the fireplace - charcoal grilled quail & sausage from our pigs at our Vashon Island farm

with our yogurt, harissa, long cooked greens, rice & lentil pilav & nan-e lavash

a birthday treat

meyer lemon semifreddo with poached rhubarb & huckleberries

w/ stumptown guatemala finca el injerto (jasmine, dutch chocolate, roasted almond, meyer lemon)

cheers!

uneeda burger

February 27, 2012

eating around seattle, restaurant

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really, you need a burger.

chef scott staples (quinn’s, zoe); a fremont garage-styled burger shack serving up fantastic classics & creations, along with a great selection of draft & bottled beers.

the classic

www.uneedaburger.com

4302 fremont avenue north
seattle, wa 98103

syncline dinner @ the walrus & the carpenter

February 3, 2012

eating around seattle, event, restaurant

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[a casual & thoughtful six-course dinner hosted by the walrus & the carpenter (check out more here) w/ winemakers james & poppy from syncline wine]

first:

2009 columbia gorge sparkling blanc de blancs, tangy&citrusy

fish hook fjord oysters on the half shell w/ fresh horseradish and mignonette

sliced serrano ham with housemade condiments

baked oysters with parsley butter and bread crumbs

second:

2010 columbia gorge sparkling rose

crab ravioli with nuovo olive oil, kefir lime, and cucumber, adored the light flavors of cucumber

brandade with comte, grilled leeks, tapenade, and mint

third:

2009 horse heaven hills roussane, thick&rich

frisee salad with chicken gizzards confit, black trumpet mushrooms, egg yolk, and garlic dressing, refreshing&savory

fourth:

2010 horse heaven hills counoise

grilled boudin blanc with braised radicchio, grapes, and balsamic, light&mild / bitter

fifth:

2010 columbia valley carignan and grenache

duck confit with mashed root vegetables, hazelnuts, and fried sage vinaigrette, salty&sweet

sixth:

dinah’s cheese with ballard bee company honey

the chef in the hat, Rover’s

December 23, 2011

eating around seattle, restaurant

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@ rover’s

the chef in the hat is thierry rautureau

french-inspiration in the pacific northwest, fresh & farm-ly, simple & elegant. friday lunch, dinner, set menus available. dates, small groups, reservations.

a chef in the hat favorite, scrambled egg, lime crème fraîche, white sturgeon caviar w/ champagne

butternut squash soup, crème fraîche, celeriac puree

roasted guinea fowl, black lentil, brussels sprout, thyme sauce

halibut, parisian cheese dumplings, leeks, sherry vinegar

clafoutis, kumquat compote, chantilly crème

rover’s

2808 e. madison – seattle, wa 98112

www.thechefinthehat.com/rovers

revel & quoin

December 23, 2011

bar, eating around seattle, restaurant

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@ revel

husband & wife chef duo rachel yang and seif chirchi; korean/asian-fusion street food, fun & vibrant, open kitchen, bar-next-door quoin.

chef’s special cocktail; toasted sesame vodka, canton ginger, garlic ginger soy, lime leaf

salad; corned lamb, arugula, spicy nuoc cham (fish sauce)

pancake; pork belly, kimchi, bean sprout

w/ dipping sauces; spicy, salty & sweet

dumplings; and bacon, pickled ginger, cilantro

rice bowl w/egg yolk; short rib, sambal daikon, mustard green

403 n. 36th st – seattle, wa 98103

(between n. 36th st & phinney ave.)

www.revelseattle.com

“celebrate life. eat good food.”

December 4, 2011

eating around seattle, restaurant

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couldn’t put it any better way.

@ art of the table, chef dustin ronspies

[notes: absolutely incredible, intimate, casual and oh so charming & warm. an experience & art form that shouldn't be missed by those who love & appreciate; supper club on the date of 3 december 2011; recommend wine pairing. dining room holds 22 ppl. single seatings friday & saturday & 7pm for supper clubs - begins promptly. happy hour mondays 5-10ish. good for dates, small groups]

seasonal vegetables, sprouts – a treat

the gong chef dustin rings to chat & introduce his works of art

first. wild white shrimp, creamy grits, stewed peppers & onion, shrimp reduction, preserved lemon, paprika oil

wine. martinsancho verdejo ’10 – rueda

second. parnsip bisque, caramelized turnip, pancetta chip, pepitas, vanilla oil, chive

wine. schlumberger reisling grand cru ‘saerin’ – ’07 – alsace

third. pacific black cod, baby bok choy, cumin & coriander roasted carrots, celeriac-brisket jus, curry oil

wine. cooper hill pinot noir ’10 – williamette valley

palette cleanser. peach sorbet, pickled cherry

a small window to the kitchen allows guests to linger, watch & chat with chef dustin ronspies, sous chef phil lehmann, & server mitch

fourth. duck 3 way, duck leg confit, seared breast, duck cracklin’, celeriac puree, rainbow chard & kale, pickled cipollini onion, concord grape reduction

wine. hedges les gosses ‘red mountain’ syrah ’09 – columbia valley