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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 – 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!

a helicopter tour of seattle, helicopters northwest – a friendly, laid back group & a very fun activity to see seattle from a different view. tour started just south of downtown, over to the east side to bellevue then to uw and north to green lake and up to golden gardens, shoreline down to the ballard locks, over queen anne and right by the space needle to downtown, right above the stadiums and back!

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!

the round, a really wonderful collaborative artistic showcase of talent. a casual, intimate & inspiring experience. truly appreciative of the talents and collaboration that happens here among a variety of forms of art.

3 musician/song-writers, poet & visual artists

march 13 2012 – round 82

songwriters: debbie millerpepper proudsean mcgrath w/ mike zhang, violinist

slam poet: matt gano

live painters: eddy lee (!), christa pierce

shared stage

be inspired!

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!

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

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first:

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2009 columbia gorge sparkling blanc de blancs, tangy&citrusy

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

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sliced serrano ham with housemade condiments

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baked oysters with parsley butter and bread crumbs

second:

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2010 columbia gorge sparkling rose

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

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brandade with comte, grilled leeks, tapenade, and mint

third:

2009 horse heaven hills roussane, thick&rich

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

fourth:

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2010 horse heaven hills counoise

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

fifth:

2010 columbia valley carignan and grenache

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

sixth:

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dinah’s cheese with ballard bee company honey


@ 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 

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

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