Recipe for Success

Beer from Zoller Brau-the family brewery in Germany

2012-01-14T16:10:00.000-08:00

A mini keg brought back from the old country in December 2012, Zoller-Hof Brau

The moon over Isla Mujeres-

2011-11-18T16:07:00.000-08:00

Scott decides to get artistic and it works...

Landing over Mexico City-Second must populated in the world-impressive...

2011-11-15T14:10:00.000-08:00

10-9-2011 Fräuleins fermenting fun! Shred, stomp, laugh, eat and drink....

2011-10-10T12:23:00.000-07:00

Sauerkraut Lesson for Les Dames Seattle

Fräuleins fermenting fun! Shred, stomp, laugh, eat and drink....

Patrice Benson (Les Dames Auction Item Winner!)

Cathy Lennebacker

Joanne Young

Lynn Phillips

Pacita Roberts

Jennifer Slack

Agenda

3PM

Wheat Grass Vodka

Hubbard Squash Soup w/Pumpkin Seeds

Chicken Liver Pâté w/ Crostini

Make Kraut! All hands on deck!

Dinner

2008 Schloss Johannisberg – Riesling 1.5 liter trocken

2007 Markus Molitor Wehlener Sonnenuhr Spaetlese

2011 Vin du Lac “Lehm” Gewuerztraminer Lake Chelan

2008 Leonetti Cellars Merlot Walla Walla

Spaten Pils from the keg

Brined Roast Duck with Thyme and aromatics

Braised Sauerkraut w/apples, onions & carrots, white wine and brown sugar

Second Version of Kraut with lightly smoked pork hocks and barley

Panna Cotta a la Chef Bridget with Chestnut Honey

Prune Plum Compote

Whipped Cream

Café Vita Espresso

Kraut Images

2011-10-10T09:50:00.000-07:00

Italian Prune Plums-harvested on Sunday

2011-09-27T09:24:00.000-07:00

Smaller yield than two years ago but more than last year. We did some triming while we were up there.

Veg Police: good zucchini gone bad!

2011-09-12T16:52:00.000-07:00

Come on people, why does it always have to get so ugly? You know who you are; I don't have to name names do I? Do we have to put you in a lineup? Why do you insist on growing squash the size of children?

I understand how a few of these can sneak by unnoticed until it is too late. However, it's a crime to let summer squash hang on the vine until they are unnaturally large!
Stuffed zucchini blossoms are a perfect way to prevent this felony. Here is a great recipe for stuffed blossoms, almost any combination of cheese, herbs and some fresh breadcrumbs makes wonderful stuffing. Should you find yourself in the fateful position of having to process large zucchinis, in large amounts, here some tips!

• Wash and trim the ends of the squash

• slice lengthwise, using a soup spoon or teaspoon carve the seedy pulp out of the middle of the squash (the larger the squash the more you carve out)

• shred large amounts of squash with a food processor in no time, using shredder blade.

• make refrigerator pickles out of cubes of squash, adding herbs, spices and other vegetables. Let cure a few days and then chop or mince and use in coleslaw and potato salad or anywhere else crunchy, salty, sweet goodness will shine.
You can always whip up a couple batches of this Zucchini Bread Recipe (see below). It is an adaptation of the traditional America's Test Kitchen recipe. I omitted cinnamon and allspice and added fresh ginger and lemon, I also replaced 1 cup of white flour with 1 cup of white wheat flour. I use Red Mill white wheat flour to replace some of the white flour in rustic baking recipes. Besides the health benefits it adds a nutty flavor and a rich dark color. This recipe uses a full pound of shredded zucchini in each bread. When making breads measure the dry and wet ingredients into separate bowls. If you want to make multiple breads do not double or triple the recipe. Measure out the ingredients for each single bread and then combine. This recipe tastes great, is easy, freezes well and is pretty good for you! (Less than a quarter cup oil or butter for the entire loaf).

Meyer Lemon and Ginger Zucchini Bread

Preheat an oven with an oven rack in the middle position to 375°. Baking time is approximately an hour and 20 minutes.
Spray a loaf pan with pam, alternatively you can use a bunt pan, cupcake pan or any other shape pan.

Dry Ingredients: measure and mix well

• 1 cup sugar

• 1 cup all-purpose flour

• 1 cup white wheat flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

Wet Ingredients: measure and mix well

• 6 tablespoons unsalted butter, melted and cooled or 6 tablespoons corn oil

• two large eggs

• 1/4 cup plain yogurt

• juice one half lemon

• zest one small lemon Meyer Lemon or regular (you can also replaced with orange, lime or grapefruit zest)

• 2 tablespoons shredded ginger, packed

(I use a vegetable peeler to lightly peel the lemon zest leaving the white pith behind, then rough chop the zest and process it in the food processor, much easier than zesting with a zester. The ginger doesn't have to be peeled: Cut off three or four thick slices of ginger and again process in food processor. Scrape down sides and process until shredded. Measure out appropriate amount.)

• 1 pound shredded zucchini green or yellow, after shredding and weighing squeeze the shredded zucchini to extract as much liquid as possible. Moisture levels will vary depending on the zucchinis.

Mix the wet ingredients into the dry ingredients; it might seem as if there is too much of the dry mixture. Once you have these two pretty well mixed, add the zucchini. Don't over mix, pour into pan and pop in oven.

The finished bread, cake or muffins are rich in color, flavor and very moist. They freeze well and have a light, airy crumb. Worth the little bit of effort to enjoy on a rainy winter morning with a cup of coffee! The zucchini bread or zucchini refrigerator pickles are emergency measures taken when faced with an avalanche of squash from your or your neighbors garden. A delightful way to make lemonade from lemons, they work just as well with small zucchinis!

2011 Vin Du Lac Crush Weekend Getaway! Enter to Win!

2011-08-15T21:09:00.001-07:00

2011 Vin Du Lac Crush Contest-See your local wine retailer or scan QR for details!

2011-08-11T18:24:00.000-07:00

Enza Dinner Ravioli

2011-07-26T19:39:00.000-07:00

Enza Dinner Valdo Brut Rose' & Pan con Cunzato

2011-07-26T19:35:00.000-07:00

July 25th Enza Pasta Master Class & Sicilian Supper

2011-07-26T18:13:00.000-07:00

The occasion was a fund-raising dinner to benefit Les Dames d’Escoffier Seattle and the culinary and wine scholarships fund that is funded through the efforts of the food & wine professionals who are members. This dinner was purchased at the March 31, 2011 Les Dame organization's fundraiser. The lucky winner was Ann Pryd from Hunt's Point, a Seattle suburb. She invited six friends to join her in learning how to make two different pastas and enjoy a four course menu prepared by Enza Sorrentino owner of Enza Cucina Siciliana upper Queen Anne, 2128 Queen Anne Ave. N. Seattle.

Wines for the evening were provided from the cellar of Scott Wonder and augmented by selections from the restaurant's wine list, at suggestion of the ever charming, food and wine impresario, Ronald Holden. Ronald acted as translator, since Enza's languages are Italian or French.

Pasta Master Class, Sicilian Supper

Pan con Cunzato alla Maralese

Insalata Caprese

Valdo Brut Rose' Nerello Mascalese

Ravioli Melanzane
Le Serre Nuove dell Ornellaia 2006

Fettuccine al Nero di Seppia

Donnafugata "Anthilia"

Zabagline con Frutta Fresca

Chateau Ste. Michelle 2004

Late Harvest White Reisling

Enza made everything look easy, she has a light hand and while wielding large pans and pots in the demonstration kitchen, she moves and looks like a teenager instead of a mother and grandmother! It is patently obvious that she loves cooking with all her heart. The restaurant was closed for the evening, to accommodate us. At the table next to us, Enza's mother, brother, daughter and granddaughter spent the evening: eating, drinking and storytelling, as Ron noted "in the Italian way."

Enza's food reflects Sicily, which is a remote island whose inhabitants have been perennially poor due to geography. The food was simple, straightforward and used ingredients that were readily available in Seattle at this time of year. As Ron explained, "Enza naturally does things as simply as possible, it's the way she cooks, rejecting anything resembling being complicated." The flavors were well-balanced, the colors bold and everyone became engaged, watching the food come together. Tasting, drinking and asking questions; It was a well-traveled group who enjoys eating well.

Enza and Ron did not disappoint! Thank you Ms. Pryde for your support of the Les Dame scholarship efforts...!

PS. If you recognize the lady in the yellow jacket and the gentleman to her left, it's because they were Marilyn and Armandio Batali. Armandino..... this next image is for you. Thirteen years ago at your restaurant Salumi for my birthday we did an interactive dinner, you tried to teach us all how to make gnocchi. In this photo, you're telling me (as gently as possible) no-go on the gnocchi gal. We flunked.

2011-07-25T09:16:00.000-07:00

deluxebarandgrill.com

FOR IMMEDIATE RELEASE
Contact: Deba Wegner
Recipe for Success, Inc.
425-241-9023
deba@yourrecipeforsuccess.com
yourrecipeforsuccess.com

Burgerama @ The DeLuxe Bar & Grill becomes even tastier!

Wednesday Night promotion going on 35 years; has a life of its own

FOR IMMEDIATE RELEASE — Seattle, WA July 23, 2011

Should you find yourself on the north end of Capitol Hill near downtown Seattle some Wednesday and marvel at what all the commotion is about at the intersection of Broadway and Roy streets; it might very well be pedestrians and autos jockeying for position near The DeLuxe Bar & Grill. The quintessential neighborhood spot, known for its burgers and nineteen rotating beers on tap turns 50 years old next year. For 35 of those years, The DeLuxe has hosted a midweek promotion called Burgerama. Featuring full size, hand formed, custom ground prime chuck burgers (choice of DeLuxe hand-cut fries, salad or a cup of soup) all day, at the unbelievable price of $5.59*. (*requires purchase of beverage, dine in only). On Wednesday evenings, the line in front of The DeLuxe, hints at a 45 minute wait and the party going on inside.
"Burgerama is the original midweek break, a tradition at the DeLuxe since 1977, a way to see a lot of regulars and new faces in the restaurant,” says Barry Rogel, second generation restaurateur. My family's had the DeLuxe since the early 60's, but it’s been on the corner of Broadway and Roy since 1932, and we have always been the neighborhood hangout. Burgerama is in line with that tradition - great quality at a great value - it’s been a privilege to be part of the ever changing scene on Capitol Hill for all these years."
How could The DeLuxe improve on the burgers being offered? In the last two months tastings with DeLuxe guests and staff set out to answer that question: the burgers are now even bigger and the buns were resized to fit the patty perfectly. A new, Thursday night promotion, not surprisingly called, Steakarama was added. How do you top Burgerama? Steakarama!

DeLuxe Bar & Grill- “A Capitol Hill institution since 1962”™

Offering the Seattle Capitol Hill neighborhood - 19 rotating tap beer selections, a full back bar, eclectic seasonal cocktails and cooked from scratch lunch, happy hour, dinner and weekend brunch menus. Featuring a comfortable come-as-you- are atmosphere with group event space, a seasonal patio and billiards. Same family ownership for 49 years, on the corner of Broadway and Roy since 1932.
DeLuxe Burgerama Wednesdays-a Seattle tradition featuring burgers from the regular lunch and dinner menu, prime hand formed never frozen ground beef, chicken and vegetarian patties. Custom baked buns, and a choice of DeLuxe hand-cut fries, salad or a cup of soup. $5.59 *

*purchase of beverage required, dine in only

Monday: English style Fish & Chips $9.95

Tuesday: BBQ Night $9.95

Wednesday: All day/night Burgerama*

includes choice of DeLuxe hand-cut fries, cup of soup or salad. $5.59

Thursday: All day/night **NEW**

Steakarama*

6oz. Top Sirloin steak includes choice of DeLuxe hand-cut fries or cheesy Mac and Cheese $7.99
Friday/Saturday: Chef’s Special Great Value

Sunday: Della’s Home-style Dinners $9.95

*Requires beverage purchase. Dine in only.

No reservations taken.

2 DAILY HAPPY HOURS!

3 to 6pm and 10pm to 1am EVERYDAY

Winning restaurant family makes splash with Big Fish Grill in

2011-06-15T15:49:00.000-07:00

Fresh, inviting, simply perfect!

Contact: Deba Wegner
Recipe for Success, Inc.
425-241-9023
deba@yourrecipeforsuccess.com
yourrecipeforsuccess.com
Contact: Susie Bauer
SLB Marketing Consultants
425-652-2709
Susie@slbmarketing.net
slbmarketing.net

Polished casual dining experience debuts June 24th in thriving business district

FOR IMMEDIATE RELEASE — Woodinville, WA June 15th, 2011
Seasoned restaurateurs Kevin and Carrie Orrico have successfully operated the popular Big Fish Grill in Kirkland Washington since 2009. Their second Big Fish Grill location in downtown Woodinville is a freestanding building, adjacent to the southern perimeter of the Top Foods parking plaza. The soon to open polished casual restaurant and lounge seats 174 guests in rooms bathed in natural light from many large windows that outline the front and side of the 5000 sq. ft building. Interior appointments are in rich wood tones, a beautifully illuminated back bar and granite surfaces give the restaurant a contemporary, residential feel. Big Fish Grill - Woodinville was designed by Food and Beverage specialist, Sue Genty Interior Design, Inc., of Kirkland, WA and built by Chuck Cross of BCCI, LTD.
“We are thrilled with the robust welcome we have received from the Woodinville community, says Big Fish Grill co-owner Carrie Orrico, we chose this location because we feel our brand of fresh, contemporary cuisine is a perfect fit for the population living here and we are also eager to welcome tourists who flock to the Woodinville wine country. The prospect of highlighting wines and spirits produced in Woodinville is really exciting, to us at Big Fish Grill.”
Big Fish Grill-Woodinville, key personnel:
Kevin & Carrie Orrico
Joseph & Brianna Orrico Owners/Operators
Management Veteran restaurant operators, franchisees and concept developers. In 2009 after years with Pacific Restaurant Group and other ventures Kevin and Carrie took the opportunity to develop their own polished casual concept opening, the Big Fish Grill in Kirkland, WA. Building on that strong success, the second The Big Fish Grill Woodinville, is slated to open June 24.
Kevin and Carrie's adult children work in management positions at the Big Fish Grills.
Jim Giuntoli General Manager Seasoned manager/consultant formerly of Pnk Ultra Lounge, Angel of the Wings, Clear Water Creek ,Tulalip Casinos
Josh Taylor Executive Chef Formerly of the Sun Mountain Lodge, opening Executive Chef Citrus Seattle, Schooner Restaurant, Astoria , OR

Opening June 24th-Woodinville

thebigfishgrill.com

13706 NE 175th Street

Woodinville, WA 98072

425-487-3474

across the street from Molbak’s
Big Fish Grill-Kirkland
Open since 1999

425-827-2722

10426 NE Northup Way

Kirkland, WA 98033

Hours of operation:

Lunch, Happy Hour, Dinner

Open 7 days a week

11 am-3 pm

3pm-close

Happy Hour:

Happy Hour 3-6pm 9-close

Resolute Foodie becomes Grocery Outlet Evangelist

2011-06-13T13:00:00.000-07:00

High Quality, Unbeatable Prices, grocery basics and quirky selection of extras is a winning retail mix

Part #1: What is it, where are they and why should you care?

Sweet Mexican yellow pear tomatoes, organic blue cheese, Cabot butter, Black Forest ham, Scharffenberger chocolate, marcona almonds, Ben and Jerry’s Ice Cream, Aquastar Tilapia Filets, Harris Ranch Beef, Aidell’s Sausage, Foster Farm chicken, Riedel Glassware, wine and beer, organic health and beauty aids, vitamins: top of the line brands and products, this is a small sampling of the products that friends and I have bought at Seattle area Grocery Outlets since the chain entered our market six years ago.

            I am a fairly, recent convert, I first ambled into the Kenmore, WA location in summer of 2010. I had passed the original Kenmore location for years and was under the impression that only canned and packaged food were being sold there. The new location’s colorful orange and red logo caught my eye behind the free standing Starbucks on SR 522, east of the Kenmore Safeway. I entered and couldn’t believe my eyes, that first day I spent over an hour in the store going down every aisle looking at everything.
            Grocery Outlet is the nation’s largest grocery extreme-value retailer. Grocery Outlet offers brand name products at 40% to 60% below traditional retailers. Headquartered in Berkeley, California, Grocery Outlet currently encompasses 150+ independently operated stores in 6 Western States. Grocery Outlets are located in cities large and small and serve all kinds of neighborhoods. Most stores are independently operated by locally-based families. At this time there are 40 stores in Washington state.
           Grocery Outlet is like nothing I had seen before, there are products you will find at main stream grocery stores: dairy, fresh fruits, vegetable and meats, cheese, frozen foods, health and beauty and the list goes on. Additionally, there are also products and brands you won’t see anywhere else and that is what excites me every week when I go there. Expect the unexpected. I have always been an adventuresome consumer. I was an early adopter of sample shops, Overstock.com and Craig’s List. I go with a general list, but then depending on what is new or seasonal, I put together a menu or a meal plan once I am in the store.
            Don’t go trying to find mustard, especially Dijon, or unbleached flour, I have never seen it. I have also never seen fresh fish, wouldn’t expect to. However, I do, buy individually frozen Tilapia filets from Seattle based Aquastar. I find very high quality, beauty and hair care products, and when I do, I buy multiple jars or cans: tomorrow it might not be there. Early on, I saw a very well dressed women load 14-gallon jugs of 100% Ocean Spray Grapefruit juice into the back of her Lexus. Around Super Bowl this year, I saw a long haired chap with an overflowing cart of Pabst Blue Ribbon at the checkout. In addition, I admit that my pantry holds cases of artichoke spread, jarred red cabbage from a famous maker in Germany, a couple cases of my favorite Duck Pond Pinot Gris and tomato puree in heavy paper pouches from Italy that is truly amazing.
            I have calculated that my saving in the last year has been between 25% – 30 % on my entire grocery bill compared to the year before. I augment certain items by going to mainstream grocers, but my trips to Costco and Trader Joe’s have also diminished, dramatically. For the record, we are a two person household with very high standards who, these days, cook or have meals stockpiled so that we can eat easily at home 5-6 nights a week. We are doing this for health reasons and economics. We also majorly entertain friends and family at home at least 3 times a month.
Coming Next:
Part #2 Interview with Madrona (Seattle) Grocery Outlet owner Steve Mullen
Part #3 Grocery Outlet Dinner-Step by step photos and recipe for a fast, affordable and stunning family meal for 6!
Herb Brined Foster Farms Chicken w/summer Vegetables a la Grocery Outlet

River Valley Cheese (Update)-images from a cheese making class

2011-06-06T08:38:00.000-07:00

June 4th 2011

The woman standing before me was model tall, with flowing ginger colored hair, so beautifully dressed. Offering me her hand, she said, “I’m Julie Steil from River Valley Ranch Cheese, great to meet you!”
I was at an event in Fall City where the farm is located and I stopped dead in my tracks. “This lady is a farmer?” I asked myself.
No doubt, a common refrain for many people who know the cheese, before the woman. Standing in front of Julie, you feel that she is a force of nature: If she can visualize it, it’s going to happen, just you wait and see. In fact, she went from Southern Belle to highly successful corporate executive and since 2005 she and her family are living out her greatest passion: life as cheese producers and farm ownership.
Soon afterwards, I made it a point to go visit Julie in her natural habitat, River Valley Ranch, where she lives with her husband Rob, their blended families and goats, cows, yaks and a temperamental water buffalo. What started as an extreme love of cooking and sourcing the very best ingredients for baking her killer cheesecake, for example: resulted in her and her family trading in their comfortable suburban existence for life on a farm 26 miles east of Seattle. Her intent was originally not to own livestock, but buying raw milk was cost prohibitive in the long run, so the menagerie became necessary.
Visiting River Valley Ranch is possible and encouraged, (so much fun!) River Valley gives tours to school kids, and other interested groups. They present monthly, weekend classes in the art of making cheese, the way Julie puts it: “We learned by trial and (lots of) error, our classes are a great way for us to impart our love of making cheese and our hard won understanding of the process.”

gouda aged 3-4 months

The classes always sell out. I am finally attending a class on June 4th, for which there is still availability, as of this writing. In this class, attendees will be making mozzarella & gouda at a cost of $125 a person. There are a number of future dates, which feature Camembert, one of my all time favorite cheeses. November 19th, for example focuses on holiday cheeses. You can also purchase the cheese at Whole Foods and PCC.
Wearing rubber boots and a jacket will be in order, no matter what the weather brings, the farm and its out buildings are muddy, wet and cool. In addition, with cheeses with names like Naughty Nellie, Valley Girl, Silly Billy, that reflect an acute sense of humor, students are in for a fun, educational and tasty four hours for these Saturdays on the River Valley Ranch .

Note: Julia is going to Itlay for 3 weeks, on July 9th she will be giving a class teaching the cheeses she has learned during her visit....River Valley Class schedule.

Hobby cheesemaker, Karen Bergevin getting ready to make mozzarella.

Agave Cocina & Cantina Contemporary Mexican Food comes to Bear Creek Shopping Center

2011-03-17T13:51:00.000-07:00

Contemporary Mexican Food

Served by modern Mexican-American family

Agave Cocina & Cantina debuts in Bear Creek complex in Redmond, WA

Julian and Federico Ramos embody modern-day Northwest entrepreneurs – blackberry wielding, fast moving, always with a sense of urgency. As family business owners of two successful Eastside restaurants, last month they and their sister closed their busy and popular Las Margaritas Redmond location in the Bear Creek Town Center, soon to reopen as Agave Cocina and Cantina. “We did a good business at the location and had many loyal fans and a dedicated staff, but we think that this is a good time to upgrade the restaurant, which hadn’t seen any major changes since the 1970’s. Redmond is a dynamic town with residents whose dining habits and tastes have moved more and more in line with today’s trends towards healthier eating,” explains the older brother, Julian.
Julian, Federico and Faviola are hands on owners. They own and operate a sister restaurant -- Agave Cocina & Tequilas – in the Issaquah Highlands, which they opened in 2009. “Agave’s hand-crafted cuisine is preservative and lard free, organic whenever possible, and has met with great success. It is a natural fit for our Redmond location,” Julian further points out. “When we open Agave Cocina and Cantina in April, guests will see many familiar faces and a strikingly beautiful new space.”
Agave’s signature dishes include Chile Rellenos with three cheeses; Tamales freshly made in-house with pickled red onion and Mexican crème; Prawn, Scallop and Halibut Enchiladas; and Agave’s Sizzling meat, seafood or vegetarian Fajitas, accompanied by sautéed green and red peppers, sweet yellow onions, beer braised black beans, romaine lettuce, jack cheese, sour cream, guacamole and fresh warm tortillas made in-house. Entrée salads, appetizers and desserts round out the menu. Specialty cocktails feature Agave’s impressive selection of premium, hard to find, and limited production tequilas, and highlight scratch Margaritas in traditional lime and fruit combinations.
Agave Cocina & Cantina was designed by Food and Beverage specialist, Sue Genty Interior Design, Inc., of Kirkland, WA. The new restaurant seats 211 guests in a multi-level dining room and festive bar. Oversized garage doors open to a seasonal patio on the sunny side of the restaurant. There is private dining for up to 20 guests. Rich hues of mango and auburn offset creamy split face tiles and tumbled marble surfaces. Deep walnut colored wood forms the backdrop for the rich color and texture found throughout the restaurant, and a see-through fireplace at the entrance and antiques in the lobby complete the look.

Agave Cocina & Cantina (opening April 5, 2011)
17106 Redmond Way
Redmond, WA 98052
(425) 881-8252 Agave Cocina & Tequilas
1048 Northeast Park Drive
Issaquah, WA 98029
(425) 369-890

http://www.agaverest.com/

Agave Cocina on the Issaquah Highlands-Teguila Tasting 1-15 @ 3pm

2011-01-11T15:23:00.000-08:00

There are a few seats left call 425-369-8900 to join in the fun!

Making Homemade No-Can Refrigerator Dill Pickles/Vegetables

2010-12-20T09:21:00.000-08:00

1/2-cup (packed) fresh dill (from your garden, farmer's market or the grocery store's fresh vegetable dept)
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups white vinegar (5%)
1/2 teaspoon salt (canning or kosher is best, but not vital)
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds

Dried orange peal, bay leaves, pepper corns, whole hot peppers to taste

1 cup water

Mix and boil all liquid and spices......pack clean jars with cut cucumbers, roasted beets, slivered carrots. Pour hot mixure into packed jars. Let cool and put in refrigerater at least over night.
Enjoy as part of a compose salad, or when you need a bit of sliced carrots or pickle in a hurry. Great tip for fresh crunchy vegetables, in a jiffy or when you have a bounty of something and want to preserve it! Top off with reusable plastic lids.

Le Grand Bistro Américain launches in late December 2010

2010-12-09T15:03:00.000-08:00

FOR IMMEDIATE RELEASE
Le Grand Bistro Américain launches in late December 2010
Northwest Culinary Pioneer opening restaurant at Carillon Point
FOR IMMEDIATE RELEASE — Kirkland, WA Dec. 9, 2010
Chef and highly respected restaurant concept developer Ted Furst announced this week that renovations to the waterfront location he will open as Le Grand Bistro Américain are progressing and that the restaurant will open later this month. “This project brings me full circle,” Furst explains. “French food has always been my first love, and my career began in earnest when Peter Lewis and I opened Campagne as partners. Later, when I was corporate executive chef for Schwartz Brothers Restaurants we opened a Cucina! Cucina! in this location in the early 90’s. It feels right somehow that I am now opening this French inspired Bistro in the same location15 years later.”
Le Grand is an expression of Ted’s culinary roots and his appreciation of the French way of handling food and eating out. “Food that is locally sourced, classically prepared, executed to a turn, but still moderately priced, never goes out of style” says Le Grand’s owner/operator.
Le Grand Bistro Américain has a standing menu including a broad selection of appetizers, charcuterie, soups, and salads, a full raw bar menu featuring the best local shellfish on the half-shell, and a wide selection of entrees with pricing starting at $12. Steaks are done in both French and American styles, and an interesting and extensive list of side dishes is offered. Desserts will also feature prominently, including ice creams made in-house. Daily specials are listed on blackboard menus carried to each table by the wait staff, and primarily feature fresh fish. Specialty sausages are also made in-house. Bread for the restaurant is baked in the central hearth oven twice a day. The bar is a bustling hub of wine, beer, coffee, and scratch-made cocktails, with full dining service available during any hour of business. Several house wines are available by the pitcher, as they would be in a European tavern. A unique happy hour is featured from 3-6 pm M-F and weekend Brunch is served starting at 10am. Seating is for 140 guests, including a long counter in front of the hearth oven, coffee, raw, and cocktail bars.
Le Grand is situated in a stunning location; two seasonal patios overlook the Carillon Point waterfront in Kirkland, WA with western water views. The décor is classic and the service is professional but approachable: a friendly, urbane feeling prevails.
Ted, his management team, and the entire restaurant staff look forward to applying their considerable food, beverage and hospitality experience to the operation of Le Grand and relish the opportunity to bring it patiently to perfection, day by day.

Le Grand Bistro Américain, key personnel:

Scott Emerick Executive Chef Locally and nationally acclaimed culinary professional. Graduate of Ecole Supérieure Cuisine Française and Ferrandi Paris, France. Chef/owner Crémant, Rated "One of the top dozen small restaurants in the country" -Bon Appétit, The Restaurant Issue, September 2007
Jeff Slemaker Sous Chef Formerly of Spitfire, Metropolitan Grill, Daniel’s, Elliot’s Oyster House, Seattle and Bellevue, WA, and the Bellagio, Las Vegas
Tom McDermott General Manager Seasoned front of the house manager formerly of The Parlor Billiards & Spirits/The Parlor Collection, Bellevue, WA
Ted Furst Owner/Operator Practiced restaurant concept developer, executive chef, winemaker, long time consultant, and a key member of the small group of culinary pioneers who jump-started Seattle’s food and beverage renaissance 25 years ago. His advocacy of local, seasonal products, deep roots as a developer and trainer of influential chefs, and his concept and menu development work on scores of projects in 15 years of consulting have made him a profound influence on what and how people in the Puget Sound area eat and drink.
Le Grand Bistro Américain
an urban steakhouse and raw bar with a distinct French accent

2220 Carillon Point
Kirkland, WA 98033
425-828-7778
www.bistrolegrand.com
Hours of operation:
Lunch & Dinner:
Monday-Thursday 11:30am – 10pm
Friday & Saturday 11:30am-11pm
Saturday 10am- 11pm
Sunday-10am-10pm
Happy Hour:
3-6pm Monday-Friday
Brunch:
Saturday & Sunday 10am-3pm

Contact: Deba Wegner
Recipe for Success, Inc.
425-241-9023
deba@yourrecipeforsuccess.com
yourrecipeforsuccess.com

###

Pulled out of the garden 11-21-10

2010-11-22T12:51:00.000-08:00

Garnet Carrots, that grew together!

Still Snowing!

2010-11-22T10:40:00.000-08:00

Does anyone know this mushroom type?

2010-11-19T09:59:00.000-08:00

Noticed under the pine tree in front of our house about two weeks ago....it looked like poodle

excrement, I walked away think, “Got to clean this up.” And, moved on to the next, forgot. Cut, this morning….I can’t believe my eyes! It’s a mushroom…..it looks as if it came from Harry Potter or something! I have never seen anything like it…does anyone know what this is?

Where is this "Boat Drink" being consummed?

2010-11-19T09:56:00.000-08:00

Sweet Corn Tamales-corn on the cob-from Grocery Outlet

2010-11-08T07:46:00.000-08:00

Homemade sweet corn tamales, Isernio’s Chicken Merguez Sausage, yellow tomato, avocado salsa, pickled red cabbage with mini Mozzarella balls, homemade sweet and sour corn relish…..trying to channel someplace warm!

Visting České Budějovice & Plzeň-paying in Czech crown (koruna)

2010-11-04T13:39:00.000-07:00

Astrid & Bjorn’s O-fest

2010-09-30T07:13:00.000-07:00

Last of the Purple Potatoes from 2010

2010-09-09T07:25:00.000-07:00

Marcie-for you-since I was in a "wrapping" mood!

2010-09-08T12:31:00.000-07:00

Onions from our garden

Beef and cooked chilled rice, with all the other flavor agents

Mix it all up and fry a bit to taste...correct seasonings....

Wrap the little packets and tuck them into rows....thanks to Barbara who taught me these...so long ago. This recipe below is very close to the one I have in my head.....

(These are the changes I make: I use a large jar of grape leaves and scale everything up, I don't use the oil, but I line the pot with left over leaves and lime or lemon slices. I also add toasted pine nuts). These freeze really well and are great to pull out of the freezer at short notice!

Dolmeh-yeh Barg-e Mow

Ingredients: (4 servings)

Fresh vine leaves, 250 grams

Ground lamb or beef, 250 grams

Long-grain or basmati rice, 100 grams

Herbs: parsley, dill, mint, tarragon, spring onions, 250 grams

Large onions, two

Cooking oil

Tomato paste, two spoons

Salt

Black pepper

Fresh lime juice, 1/2 cup

Sugar, two spoons

· Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.

Wash and finely chop the herbs. Fry in oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.

Mix prepared meat, herbs and rice well. Remove any remaining stems from vine leaves, and wash. Add hot water and salt and boil for 1-2 minutes until leaves soften slightly. Drain water and allow to cool.

Mix lime juice, sugar, salt and pepper. Add half to the mix prepared earlier, and mix well. Pour 2-3 spoons of oil in a pot. Place 2 or 3 layers of vine leaves in the pot. Stack two leaves covering the cracks, place some of the Dolmeh mix on top and wrap the leaves tightly around it. Repeat until all leaves or the entire mix is used up.

Place the dolmeh's in the pot packed together. Add oil and 1/2 glass of hot water. Cover and cook over low heat for about 20-30 minutes. If necessary, add more hot water during cooking. Add the remainder of the lime juice and sugar mix and cook for another 2-3 minutes.

Tamales-it's corn time!

2010-09-08T12:15:00.000-07:00

A little "free form" salsas, cherries tomatoes from the deck and tomato paste from the pantry, onion, herbs, chili peppers.

Use the tamale recipe from the side of the masa bag....yes, use I lard and then add 2 cups of fresh corn off the cob.

Wrap with the saved husks and I use kitchen twine.

Steam for about an hour.....you can tell when they puff up, they look done. Don't have a photo of the plated dish....we were to busy eating. I also threw a mess in the freezer for a taste of sun shince in winter!

Labor of the Day-cooking!

2010-09-08T07:16:00.000-07:00

We took the party in, and tried to capture the tastes of summer, roast beet salad with the last of the cherry tomatoes

The cooks...

Crab apple/lime zest cake using the fruit from the tree out front

And, they thought they didn't LIKE beets

Where are the dog days? Even the dogs don't know....

2010-09-08T06:54:00.000-07:00

Aaron: Just "throwing" a few things togehter....what a feast!

Zeak and Grigio, new buds

2010-08-13T10:42:00.000-07:00

Open to BDA Members, friends of BDA members & other ladies who live or work in Bellevue/East....

Come join the F3H2 ladies on the patio of @ Grand Cru Mixologie Lounge, for a preview of our new cocktail menu
FLIP FLOPS & Lemon Drops
$50 Grand Cru Mixologie Lounge Gift Certificate* for the best pair of FLIP FLOPS worn to the event!
*Judging at 6:45 PM by celebrity shoe maven, Erica Asahan, owner of Gotta Have Shoes in Old Bellevue!

Date and Time: August 26th, 4:30 to 6:00 pm and beyond
Nibbles from our Happy Hour Menu
RSVP: First Lemon Drop is on us if you RSVP by email and bring in a copy of your email RSVP (limit one per guest)
Pearl Vodka Lemon Drops

Grand Cru Wine Bar becomes Grand Cru Mixologie Lounge in late August
F3H2 ladies may bring female friends
Swag Bags for first 30 ladies attending event
Come chat with our new General Manager, Jean O’Neil, who some of you know from Rock Bottom, The Parlor and Stir

Grand Cru Wine Shop and Grand Cru Mixologie Lounge
1020 108th Street NW #100 & 120
Bellevue, WA 98004
Free underground parking in our complex (1020 Building)

Harvest to plate: 1 hour to potato bliss!

2010-07-31T13:38:00.001-07:00

The color and texture are amazing!
When the carnivores’ away the mouse will play, worth the work of growing them!

Garden this year: Some good, some bad-cutting my losses!

2010-07-31T13:18:00.000-07:00

The new little fig tree is happy and we have little figs on it! See bottom 3rd of image. The potatoes did well, I got my starts this year at The Grange in Issaquah and I will be going back next year....they did well! I started these from seed in May.....they came up and then it rained for 2 months.....they are still tiny and not really growing.
The little squashes that were fine two days ago have rotted on the vine.
This is the what the weather is like at 11am, on our back patio, it's 59 degrees. I am going to wrap the garden up and commit to get some professional help to enhance the soil...our soil is really bad, still!

Chef by Request Zone Diet® inspired meals result in weight loss of 25 pounds and 15 pounds respectively

2010-07-28T13:27:00.001-07:00

Bellevue area radio hosts Pam & Rochelle (Chat with Women) win big by losing
FOR IMMEDIATE RELEASE — Kirkland, WA July 28, 2010
A chance meeting at a local women’s event in April of 2010 has resulted in a life altering experience for Pam Gray and Rochelle Alhadeff, hosts of KKNW’s 1150 AM popular weekday talk show, Chat with Women, board casting from Bellevue, WA. Most women aren’t candid about their weight, but together Pam and Rochelle and have lost 40 pounds in about three months with Chef by Request gourmet Zone Diet® inspired meals. Pam Gray, who, if you have heard her on air or know her personally, is outspoken about pretty much everything, says “Every morning I find my day’s meals and snacks, in a tamper proof cooler bag delivered nightly, sitting on my door step: ready to take along to the studio. No more skipping meals, fast food or going hungry. I look forward to every meal, I eat real food, fresh, never frozen, prepared by Chef Patrick and his staff in the Seattle Chef by Request kitchen. The meals taste great and are good for me!”
“Pam and Rochelle are typical of a lot of our clients,” says David Welts, Chef by Request Director of Nutritional Wellness and Coaching. They are busy people who, either long term or short term, choose our Zone Diet® inspired or our Paleolithic Diet* meals. Our mission is to help people reach their goals, whether it’s losing weight, eating well more regularly, or getting through busy periods when they can’t cook for themselves or their families due to hectic times at home or work, serious illness, visiting guests or friends with special dietary needs. In Pam’s case, she expressed a wish to look fabulous at her son’s wedding this fall.”
“I feel so good, have loads of energy and my skin just glows,” reports Pam. “I have learned about portion control, healthy food choices as opposed to not so great ones and really regained my physical equilibrium. What started as a vision of a slender me dancing in a black dress at Shawn’s wedding has given me a new lease on life!”

*(preferred by some high performance athletes)

About Chef by Request:

o Prepared in our Seattle Kitchen daily, never frozen, doorstep delivery nightly
o Seasonal, locally sourced fruits, vegetables, meats, seafood
o Portioned meals and snacks arrive in a thermally insulated, zippered and tamper proof cooler bag, with freezer packs
o Additionally, offering the Paleolithic Diet, preferred by some high performance athletes
o Menus are easily customized for wheat and gluten intolerance, celiac disease, other health conditions, food and/or religious preferences
o Daily deliveries are made throughout Washington and Western Oregon, a second Bay Area, Chef by Request kitchen serves the San Francisco, CA area
o Schedule changes are easy with 48 hour notice
o Chef by Request, formerly Zone Seattle was established in 2009 and is locally owned and operated

Chef by Request Corporate Office:
10850 117th Place NE
Kirkland, WA 98033
For information on ordering Chef by Request meals:
Toll Free: (877) 878-5777
Seattle/WA State/Portland: (206) 340-4102
San Francisco Bay Area: (415)-391-1899 mychefbyrequest.com

Pam & Rochelle-Chat with Women gals w/Chef by Request Chef Patrick

2010-07-28T13:07:00.000-07:00

Bellevue area radio hosts Pam & Rochelle (Chat with Women) discover the secret of snack bars

KaDeWe-Department Store of the West-Berlin-Gourmet Floor

2010-07-12T11:18:00.000-07:00

July 6, 2010 @ KaDeWe-Europe's largest department store & largest delicatessen department
*freshly tapped Budweiser from the source*

Farmer's Market in Neugraben, Germany

2010-07-12T10:13:00.000-07:00

As long as I can remember, and anyone in my family can remember...there has been a market in the village on Weds., and Saturdays....this is part of what was there on July 10, 2010. My grandfather lived in Neugraben until he was 94, one of his sons, my Onkle Berndt, still lives on the same lot his father built the first house on. My first visit was at 6 years old, the house is different now, the weekly farmer's market is still there.

Urban Legend, lives on @ the Hotel California in Baja, CA Sur

2010-06-06T15:03:00.000-07:00

I had given up an strawberry Margaritas, until this one: Made with ripe, little strawberries that were ripening. We also saw fields of peppers, basil plants, and lots of green mangos hanging on trees. On a 90+ degree morning...beats Pink Champagne in my book. But, the song wasn't written here afterall.....

Hotel California in Todos Santos, Baja California, Mexico. So, it's not really part of any Engles (Hotel California) connection, but the town and the Hotel California are worth the trip from the coast (Los Cabos). Urban Legend run wild....

Pam & Rochelle win by losing big!

2010-06-03T15:38:00.000-07:00

Chef Patrick and David Welts of Chef by Request, welcome Chat with Women hosts Pam Grey and Rochelle Alhadeff to the Chef by Request kitchen in West Seattle.

Pam & Rochelle have been on the Chef by Request Zone Diet® inspired meal program a little more than 2 months, as of 6-3-10, Pam has lost 19 lbs. and Rochelle has lost 15lbs!

###Update

Way to go ladies!

Hotel California in Todos Santos...lazy morning

2010-05-22T09:28:00.000-07:00

May 18th @Pike Brewing...2010 new Seattle Les Dames

2010-05-22T09:01:00.000-07:00

l to r: Katherine, Kim, Susan, Deba & Martha......

Bad behavior aside: the truth must be told

2010-05-13T11:00:00.000-07:00

Recent on-line discussion about an incident in Restaurant Marc Forgione in NYC last week, Chef Marc Forgione yelling at an employee in the restaurant kitchen repeatedly, within ear shot of the dining room with guests present, who fell silent when the yelling started. One guest, Ron Liebert, writer for the NY Times was so disturbed by over hearing the “”loud, sustained, top-of-lungs” yelling coming from the kitchen, that Mr. Liebert went into the “open doorway of the kitchen” and told Chef Forgione that “he was making me and others uncomfortable.’
Read both side at the link above. Long story short, Chef Forgione asked Mr. Lieber to leave “being offended that he had someone come into his kitchen to tell him how to do his job.”
Much discussion has appeared in the on line world making all sorts of points back and forth.
In 1973 I received a $500 dollar car from my Dad, I was a Junior in High School and needed gas money. Someone suggested I work at the Country Club across the street from the school, because I showed an aptitude when helping my mother with dinner parties at home. I was really shy and was thrust into a foreign world of “lifer hospitality employees”. The executive chef was French (in a suburb of Milwaukee, WI, mind you), the first thing I was told was: “stay away from Pierre he throws chef knifes when he gets mad, which was a nightly occurrence.” He was a five foot Gallic, hot head, who luckily was a really bad shot, at least in the year I worked there.
I have made hospitality, hotels, wine my profession (I really did have a talent).
Cut thirty years later, last week I spoke to a colleague who told me that during the opening of a hotel two years ago, when he told his supervisor that his wife was expecting and that he would be needing to take one day off a week, it was suggested “that getting rid of the pregnancy” would be much better for his future with the company.
There are many wonderful people and companies in the global hospitality industry. But, to say that there aren’t some systemic, deep seated issues, is blatant denial.

Stood up after confirming appointment? Has this happened to you?

2010-05-12T09:23:00.000-07:00

An appointment was confirmed via voice mails and text...when I arrived yesterday the other party was not at their office at the appointed time, hasn't happened to me in years. Only other time was earlier this year, when the other party messaged me on Facebook (although they had my cell phone number & email) the morning of the appointment, while I was at the gym. I arrived at the agreed upon meeting place directly after work out/shower in the driving rain, called, got no answer...until I logged on to Facebook, later that day, then I knew.

Question? Is social media contributing to lax behavior? Has someone seen a code of conduct that incorporates newer methods of communication and sets some standards of what is and isn’t acceptable? Can you share it? Have people no common sense anymore, much less manners?This is NOT going to happen to me again...!

Lunch w/the Dieters 2&3

2010-04-28T08:05:00.000-07:00

Don't like Octopus-Try the starter@ Via Tribunali-it was heaven!

2010-04-27T18:22:00.000-07:00

Pulpo, lemon, and olive oil-chilled and paper thin...transported me to the Tuscan coast.....YUM!

Stiegler's in Jackson Hole-after 25 Years closes April 4th, 2010

2010-04-02T17:30:00.000-07:00

Peter Stiegler, we told him how much we loved his restaurant and said, "So long, (he is planning on living part of the year in Austria, near Linz where he and his brother Pepi are from) and have a nice life, when you won't have to be in the restaurant every night."
His restaurant is going out on a high note: Trip Advisor.

Bufford, came from Texas to ski and eat, what a gentleman!

Jaya, eating her way through Apfelstrudel mit Schlag (yet another birthday week treat!)

Our Jackson hosts, with the most-Carlin & Tim

West Yellowstone Wolf & Bear Discovery Center

2010-04-02T17:22:00.000-07:00

West Yellow Stone Wolf and Bear Discover Center

Photos I took while we were on our way to Jackson Hole. If you are ever nearby, very much worth a stop.

Wondie TOASTS my Birthday-After cooking me turkey pasta

2010-04-02T16:58:00.000-07:00

It poured so hard on March 28th, we bagged Happy Hour plans...stayed home and cooked. Then, just as the sun should be setting, the rain cleared and the "sun break" appeared.

I always say it's besides the point, he says: "It's Seattle."

Jaya Mathur Wegner-March 11 Birthday Dinner

2010-03-12T08:11:00.000-08:00

Chef by Request-Day #2

2010-03-09T07:33:00.000-08:00

Eggs with Swiss Cheese/Mushrooms & Fresh Fruit (top left)

Grilled Steak Salad with Lettuce, Vegatables and Tomatoes (bottom left)

Asian flavored Edemanie Salad (snack)

Seattle Snack Bar (top middle)

Chicken with Broccoli & Tomato Sauce (botton right)

This was a very postive experience. I actually couldn't eat all the food that was provided to me and still have the steak salad from the second delivery left. The edemanie salad was really great and I am going to try to recreate it, it is a keeper with a light sesame oil dressing, celery, water chestnuts and crispy carrots....Yum!

Chef by Request-Healthy Meals. On your doorstep. Daily.

2010-03-08T11:21:00.000-08:00

Chef by Request, with offices in Kirkland is an interesting option for healthy, tasty (yes) meals and snacks. I spoke with David Welts, their Director of Business Development last week Thursday. He offered to send some sample items and today, when I left the house at 6am: there was a black insolated bag outside the front door with my name on it. Inside, there were items intended for B-fast, Lunch and Dinner, plus 2 snacks.

Today's Menu: (Zone type food about 1,200 calories total)

Cherry Almond Scone w/Yogurt & Fresh Fruit (left top)

Blackened Chicken & Bleu Cheese Salad (right top)

Turkey Chili w/chedder Cheese and Brown Rice (right bottom)

Snacks:

Pita Pizza Wedges (left bottom)

Seattle Snack Bar (bottom middle)

8:30 am So, after coming back from Shawn Casey Results Fitness this morning: I was ready for food and ripped into the scone, jam and fruit (I warmed the scone in the micro for 30 seconds). I ate it and have to say, for a scone with little butter, it was good and I would go out of my way to eat it again.

11:30 am I am not really very hungry, but the directions say: eat every 2-4 hours at regular intervals. The salad is tasty as well.

It is now 2:16pm, and I have dinner and the two snacks to go. I will update you all tomorrow. I am impressed and would order this food, (just a few ideas) if:

I was on a deadline and didn't want to worry about eating well
(all your daily food prepared and delivered during the night to your home or office)

I was at a tradeshow and didn't want to eat "show food" which is never good

If I were trying to eat well and lose weight and didn't want to have to
make different food for myself and my family

I was going on a long flight and didn't want to deal with airline food

Menus are totally customized for all kinds of restrictions and likes and dislikes

If I had a friend or a family member who was sick or laid up and couldn't
cook for themselves

I am going to go and tour the kitchen and meet the team later this week. Pricing, is listed for single person and two person delivery, but not by week or month. Let's just say that the food delivery I recieved is around $14 dollars x 3 (based on a one day order). I think about times I have been somewhere without access to food that I felt good eating or no food at all and $14 a meal period sounds pretty good to me. PS. The way I feel now, I may not even finish all the food I was sent today.

Julie Mancuso slumming it @ The Longhorn!

2010-02-21T21:10:00.000-08:00

Julie & her sister at The Longhorn, being interviewed by KISS FM. You can't see the tiara under the aqua hat in these photos, but it gave her away when she walked by.

Olympics: Bode Miller wins gold in super combined, continues the U.S. medal surge

2010-02-21T18:55:00.000-08:00

Olympics: Bode Miller wins gold in super combined, continues the U.S. medal surge

Amazing day today at Creekside, men's downhill combined. I was there was Tim, Jeff and Scott....lucky me!

Braveria Restaurant, Whistler: Go for the beer & friendly people

2010-02-21T18:05:00.000-08:00

Angela-restaurant owner with a million dollar smile!

We sat at the bar and met Helge-crazy guy, who was volenteering. His title? Assistant chief of beer, for the volunteer tent. They call it the "weasel tent". We figured we were in for a good party at an event that treats thier volenteers so well.

Tim and Wondie sitting at the bar @Braveria, drinking "big beers".

Friday drive to Whistler-Olympic Weekend

2010-02-21T17:34:00.000-08:00

Truck crossing to BC......no wait on 1-18-10

Little Valentine's Week Dinner @ Tosoni's in Bellevue

2010-02-17T16:20:00.000-08:00

Menu on a black Board...

Surprise on a week night...

Not a big kitchen-but what comes out time after time and year after year is great!

I had berkshire pork chops...

Wondie had "zee duck" !

Spaetzle with roasted garlic...

Tosoni's Restaurant
14320 Northeast 20th Street
Bellevue, WA 98007-3748

(425) 644-1668
No website-just go, you won't be sorry, but make a reservation.

Yam and Tofu Noodles-How are they? Good, easy and not scary like some people say!

2010-02-03T07:24:00.000-08:00

Started a discussion last week by posting an article about yam/tofu “noodles”: No wheat and 20 calories per 8 oz. package. Over the weekend I went to Uwajimaya in Bellevue and asked for them, once I was directed to the cooler that holds them, I realized I had been passing by them for years and never took notice.
I bought 3 packages; two were the Shirataki (tofu) brand and one a different brand clear pack, green lettering (yam flour). Both brands are produced in California. The Shirataki brand come as angel hair or “fettuccini”, the third pack was angel hair-like.
I had read that they have an off taste, almost fishy and smell fishy upon opening and should be blanched before using. First off, when I cut open the packages, I didn’t smell any strong aroma. I did smell a slightly vegetal sent, sure not fishy. I had put a large pot of water to boil and strained the packages, and then dipped the strainer into the boiling water, just to be safe. After a minute when the water boiled again, the noodles become a little rigid and are ready to be taken out. Lift the strainer out and drain over the sink.
This is the time of year I really crave clean Asian flavors, so I have lots of ingredients at hand.
I prepared a stir fry, brothy, shrimp vegetable sauce as a vehicle for these noodles. Once I blanched them, a step I might skip next time, they only needed warming up and no real cooking time.
I bought a pound of head on wild Mexican shell on shrimp at Uwajimaya as well. I made some shrimp stock, rinsing, pealing and heading the shrimp. Into to a medium sized pan add water ¾ of the way up.

Into the water I put:

shrimp shells & heads
2 tablespoons Knorr Powered Shrimp stock, you could use their shrimp cubes as well
¼ white onion
celery stalk
3 inches of lemon grass stalk, cut into small rings
I star anise clove
2 pieces of orange peal

Cook this until the vegetables become soft and you have a lovely shrimp stock

Meanwhile I cut up and got together the following:

2 carrots
5 shitake mushrooms
hand full of pea pods, trimed and cut lengthwise
3 fennel stalks (I happened to have these around, you can replace with celery)
2 tablespoons minced fresh ginger
1 tablespoon, stir fry sauce (next time I might leave this out, I actually thought my broth and aromatics tasted complex and fresher without it)
1/2 teaspoon Asian hot sauce
1 minced green onion
1 Tablespoon vegetable oil
2 lime leaves (I keep them in the freezer, at the ready)

Heat up a wok, add oil:
Then carrots, fennel, stir and let get medium soft. Add ginger, peapods and mushrooms stir, add a couple of cups of the broth, add the noodles and stir gently. Add shrimp and stir briefly until they turn from transparent to light pink. Add more stock to give you as much as you like, it can be soupy or less so. Add green onion, stir one last time.
Serve in big soup bowls, with extra hot sauce for those who need it.
Wondie, who was very skeptical, to say the least, loved the whole mess. He had originally wondered why we just didn’t eat regular noodles/pasta or rice noodles, which these really resemble. But, the 20 calories per 8 oz., and pleasant almost chewy month feel, were compelling reasons to explore this option. Those who know him, know he’d eat pasta every day (if left totally unsupervised) and twice on Sunday!
I would not serve these noodles under a sauce of wild boar red sauce or meat balls in red sauce. The delicate, pasty nature of the noodles makes them perfect partners for an Asian flavor profile and soupy, brothy dishes.
I should mention that 8oz. packets are anywhere from $1.09-$1.69 at Uwajimaya. I say green light, for those who are curious.

A long time in coming, emmer&rye takes shape on upper Queen Anne-well known, local chef & established Seattle restauateurs collaborate

2010-01-27T07:08:00.000-08:00

FOR IMMEDIATE RELEASE — Seattle, January 27, 2010
Seattle Chef Seth Caswell is opening his brainchild emmer&rye restaurant this week after working for well over two years for it to become a reality. With more than a few false starts; investors and collaborators who jumped ship at various times during the protracted and ongoing economic storm: and potential locations that came and went, Chef Caswell was undeterred. Persevering in his quest, he continued as president of the Seattle Chefs Collaborative, working with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. Chef Caswell unrelentingly explored options to bring emmer&rye to life as he continued to cook for charity causes and with chef colleagues in their kitchens all over town.
As part of his celebration of seasonally inspired and locally derived food, in the fall of 2009 Chef Caswell conceived a weekly Tuesday night dinner series at a friend’s restaurant; on the day that restaurant was normally dark. Each dinner series 5-course menu was based on what he could find at the farmer’s market that week and feedback from his extensive email list of potential diners. The seed that became emmer&rye was planted at one of these Tuesday night dinners. Chef Caswell cooked for a group that included restaurateurs Karsten Betd and Eladio Preciado, operators of the four Seattle area Julia’s Restaurants and Julia’s Bakery. Karsten and Eladio were extremely impressed with Chef Caswell’s cooking and his philosophy of meticulously sourcing local products. Conversations that grew out of that first meeting led to the repositioning of Karsten and Eladio’s upper Queen Anne neighborhood Julia’s as emmer&rye restaurant.
“I never dreamt that I would be opening in such a killer location in such a beautiful spot. My collaboration with Karsten and Eladio at this location fast tracked the restaurant opening process. With minor cosmetic changes, an overhaul of the kitchen and the integration of key team members into the new operation, we are almost ready to go”, explained Chef Caswell, “Our opening “dream team” is training and as of late Sunday, the opening day’s menus are in place.

Principals:

Chef Seth Caswell – Chef Caswell has been cooking professionally for 18 years. Highlights of his educational and professional experience are: Graduate of The Art Institute of Vancouver (Dubrulle Culinary Arts) Baking & Pastry Program, Canada; Chef de Cuisine for six years at the renowned East Hampton restaurant Nick & Toni’s; Executive Chef Stumbling Goat Restaurant, Seattle; President of the Seattle Chefs Collaborative, 2006-Present; emmer&rye Executive Chef/concept developer

Karsten Betd and Eladio Preciado: owner/operators of Seattle area Julia’s Restaurants (Broadway, Issaquah, and Wallingford) for over 25 years and most recently collaborators with Chef Caswell on emmer&rye.

Opening January 28th
1825 Queen Anne Ave. N
Seattle, WA 98109
info@emmerandrye.com
emmerandrye.com
206-282-0680

Dinner nightly
Sunday-Thursday 5 – 10 pm
Friday-Saturday 5 – 11pm
Weekend Breakfast
Saturday-Sunday: 9:30 – 2pm
Daily Happy Hour:
4 – 6pm and Coming Soon 10pm – 12am
Find us: Twitter@emmerandrye
Facebook

NW Winter-Time to eat crab!

2010-01-16T15:23:00.001-08:00

January 14: Wondie, the hunter gatherer, who learned well from his father before him, brings pre-cooked dungenous crab home from Whole Foods-Bellevue. He asks the fish counter guys to pick out the biggest ones, these are all over 2.5 pounds. I am not sure if I have ever seen them this big, he says "We used to be able to get these big ones a lot more." We put last weekend's NY Times down on the kitchen island. I whip up a bibb lettuce salad with red radish and a quick orange-mustard dressing. I shake an icey Bombay Martini, into our communal martini glass-garnish it with a blood orange twist, olives and saga blue, poked on to a cocktail pick. We sat down on the bar stools, say "Prost" and dig in. Really good fast food, for a weeknight.....picking crab, lively conversation and easing into the end of the week. All the stores have the crab now, it is in it's prime and Whole Food was less than QFC. Start to sit down, 15 minutes, perfect.

Get the January edition of Saveur and keep it on hand!

2010-01-10T17:31:00.000-08:00

Saveur Magazine has 100 food tips and tricks that are worth reading and saving. Made the best dried grapefruit zest this week and put it in creamy cole slaw: best food reading I have done in a long time! Can't wait to try the other 99 items.....

12-30-09 Dinner in the Bar at Michel's: Clint Eastwood and Reese Witherspoon in the house

2010-01-05T08:50:00.000-08:00

Wondie wants to take me to a place in Ketchum/Sun Valley that he remembers from first coming here while in college. We arrive from Boise and stop in at Michel's to make a reservation for that evening. We encounter the bartender outside grabbing wood for the fireplace, Wondie goes in and comes out saying, "They are booked, but he says if we come early and sit at the bar we can get a spot." We go to Sun Valley Wine Shop and have a glass of bubbles. At 5:40pm, we return and sit at the worn, low ceilinged bar, a couple of parties are already sitting at tables: we sit at the corner of the bar that has 9 seats. We get a menu and a wine list, the bartender is still setting up, tells us they start serving food at 6PM. All of the sudden the place fills up, by 6:15pm the place is jumping. By, 6:45pm everyone is in the weeds. We finally get an order in, it takes forever to order and to get any food. But, who cares the people watching is primo? I come up from the downstairs ladies room and come face to face with Clint Eastwood, sitting at a table with 2 other guys I couldn't place. Clint is cool, sitting in a forest green parka and grey felt hat: the place was very warm given the crowd and the roaring fire. He never took the hat or coat off. Returning to my seat, Scott says, "Reese Witherspoon just walked in". The guy next to me finally gets his steak long after his wife's crab cakes were delivered and consumed. We share snails, a salad, morel pasta and a burger (over done & I don't know what I was thinking ordering a burger in a French joynt). Wondie orders dessert before I can stop him. We don't really care, we are caught up in the wave of people and "auctioning off" seats at the bar, as they become available. Lots of really old men, with really young women coupled and general pandemonium. There are those in "clintwear" and those in lace evening gowns. Great fun, I would go again. Might be wise to get there even earlier.

Eat More Lamb Mural in Sun Valley, ID

2010-01-05T08:40:00.000-08:00

Side of a building seen while walking down the street. I liked how it is worn and the fact that it is still visable. Searched for this company and can't find them on the internet. Still plenty of sheep seen in Idaho as we drove from Seattle.

12-31-09 Happy New Year: 2. decade of 21st century here we come!

2010-01-01T20:29:00.000-08:00

Scott and I picking up a pizza at Ciro's in Sun Valley Pizza, shrimp and celery root salad, olives, Cow Girl Creamery cheese, lovely red wine in our room!

Cheers all!

Road Trip to Sun Valley: Overnight in Boise, ID

2010-01-01T09:51:00.000-08:00

Nearing "Basque Block" in Downtown Boise, after a dry and relatively quick drive from Bellevue. 15,000 people of Basque decent in the area. Good red wine and red bean soup with sausage and ribs

Ham and cheese, olives and fried potatoes......yum!

Joe the owner, of Leka Ona (Good Place). We were two of a hand full of people in the place, all sitting at the bar. Everyone came over and welcomed us, talk about CHEERS! By the time we left everyone knew our name and we thiers. Friendly bunch. Joe runs a top notch place and it is worth a stop if you are in Boise. Ron the bartender, told us they also have a few hotel rooms, (they were booked) outdoor seating and a roof garden. He said it was the calm before the storm: they were going to be jammed for New Year's Eve.

12-26-09 Green Bay, WI: What do you do before Game Day?-Tour Lambeau Field

2009-12-28T10:42:00.000-08:00

Lambeau Field Remodeled in 2003- 72,000+ seating

Green Bay, WI (less than 100k inhabitants) owns Lambeau Field and The Green Bay Packers. It was 18F and wasn't any warmer on game day. The "Pack" beat the Seahawks 48-10 and are going to the Play-offs!

Vince Lombardi & some die-hard fans.....

Living Lean in 12 weeks: Call 425-451-881 Shawn Casey Results Fitness in downtown Bellevue starts January 5th at 6PM

2009-12-16T16:57:00.000-08:00

Shawn Casey Results Fitness

State of the art 4,000sq. ft. fitness facility with new Life Fitness & Cybex resistance training apparatus. Cardo-treadmills, Arc Trainers, stationary bikes and Ellipticals.

Renowned trainer and fitness studio owner Shawn Casey

TRUCE Spa @ Westin Bellevue-Introduces Genealogy

2009-12-09T17:43:00.000-08:00

Here's a great gift idea for a family member or yourself.......

Genealogy - Discover your family's unique story, includes multiple generations of your ancestry with a narrative of each generation. Genealogist on staff at TRUCE Spa http://www.trucespa.com/

Making "Rotkohl" for Thanksgiving Dinner

2009-11-28T17:10:00.000-08:00

My version of the German/Family recipe for the holiday red cabbage dish that needs to be served with turkey, duck, pork or roast beef.

1 head of Red Cabbage

2 big apples

2 big onions

2 Bay Leaves

3 Whole Cloves

6 Juniper Berries

Red Wine Vinegar

Salt

Black Pepper

1/2 cup frozen Huckelberries (can use blue berries or any frozen forest berry)

Olive Oil

Peal and core all items. Starting with onion and apples feed into Food Processor with slicer attachment (thin) and slice. Add oil and bay leaves to hot oil, add onions and apples and let "sweat". You may use lid of pot for this, proceed until onions and apples start to break down. Add sliced cabbage and berries. Stir. Add 1/4 cup vinegar, stir and coat items. Turn heat down, adding additional spices, cover and cook slowly for 10 minutes. Take off lid and stir: salt and pepper to taste. Cabbage should still be crunchy. At this point liquid in pot should be gone and you should let pot cool down and chill over night. This dish needs to be made the day BEFORE you want to eat it, the chilling over night sets the flavor. Next day heat up being careful not to burn mixture, taste and re-season if needed.
Can also be heated up in warm oven after being tested for seasoning.

This is one of the reasons the cabbage family is my favorite group of vegetables! Easy, afordable, healthy and Yummy! Give it a try and tell me what you think!

Festival Gourmet Photographer Josef Kandoll-Puerto Vallarta's photographer of choice!

2009-11-25T13:26:00.000-08:00

Josef Kandoll of Josef Kandoll Photography & his partner, Serge at this year's cooking class at Chef Thierry Blouet's Cafe' des Artistes during the XV Festival Gourmet.

Josef is a fabulous artist: photographing weddings, architectural images, etc. in Puerto Vallarta, Mexico. He is American born speaks English & Spanish, the perfect gentleman! He is also a travel writer.

Chef Thierry Blouet, Chef Heinz Reize & Chef Roland Menetrey-Three Great Chefs: a single purpose! Festival Gourmet International in PV, Mexico

2009-11-25T09:48:00.000-08:00

Left to right: Chef Roland, Chef Thierry, Chef Heiz (sitting in the shade at Coco Tropical-more fun that a barrel of monkeys!)

November 18th at Coco Tropical Restaurant as part of the XV Festival Gourmet a cooking class at Chef Heinz Reize's restaurant, lead by Chef Jens Nardmann (see previous post). Chefs Blouet & Reize are the founders of this now grand 10 day Food Festival/Event. Chef Menetrey joined his dynamic duo buds in 2000 to take the festival, which draws guest chefs and guests from all over the world, to another level. Imagine: world class chefs cooking in Puerto Vallarta's best restaurants, creating menus using local products and giving it their spin! Through the years, the host chefs have also traveled to Europe, the US and other destinations in a reverse culinary exchange. The cultural exchange, swapping of culinary knowledge and building of friendships and just plain fun: is priceless.

XV Festival Gourmet International Puerto Vallarta Mexico Nov. 12-22-09 Cooking Class @ Coco Tropical Restaurant Post #1

2009-11-20T11:37:00.000-08:00

Cooking Class with Jens Nardmann from Hotel Monopol-St. Moritz Switzerland

The Fall Bounty in our part of the world-It's Harvest Time!

2009-11-06T12:37:00.000-08:00

Figs from Ally's Tree

Carrots and Beets from Woody's Garden

Fashion Alert: “Got to have Shoes” in Old Bellevue on Main Street Very high-end Shoes going for pennies on the dollar, while they last!

2009-11-05T11:18:00.001-08:00

Nov.9-09 Freedom Festival in Berlin-20 years since the Fall of the Berlin Wall

2009-11-04T07:56:00.000-08:00

The Berlin Wall fell 20 years ago this year. I lived in Berlin for a year in the 80's as a graduate exchange student and afterwards in Dortmund (at that time West Germany) attending a Hotel & Restaurant Management School. Almost 6 years in Germany, all told.

Yesterday, my friend in Dortmund, Gernot Eigen (he happens to be a retired chef) sent me images from a trip I took to Germany in 1989 (coming back from my brother's wedding in India)......I happened to be traveling in Southern Germany on the actual day the Wall went down. I woke up early, there was a very old, relic of a TV in the hotel room. For some reason, I turned it on (American and German TV wasn't really my thing before the days of CNN): I saw images of people sitting on the Berlin wall with bottles of champagne in thier hands! It was really confusing at first, I didn't have the sound on, turning on the sound and hearing what had happened the night before was shocking. Up to that point, the East German boarder police was still shooting people at the Wall. Later that day, we were hiking through the woods near by and saw East Germans who had come over a nearby boarder in their Trabant cars (those who had cars were in the vast minority). They were waving white handkerchives at us when we met them on the village road: we waved back. The towns and villages all over what had been West Germany set up places to sleep for those who were crossing the boarders and venturing over. The West German goverment was offering a small sum of West German Marks to East Germans who were visiting the West. It was both weird and great to be a witness to what seemed impossible.

Here are some pictures of a young women with red glasses: behind the glasses you can see it's me! Thanks Gernot for sending those images, a reminder of how time passes!

Cliffs of Moher in County Clare

2009-09-30T15:15:00.000-07:00

Cliffs of Moher, County Clare, Ireland

Foodsnap-with Lou Manna

2009-09-19T11:53:00.000-07:00

Day after Via Tribunali Pizza-Housewarming Party

2009-09-19T10:56:00.000-07:00

9-13-09, the flat bed with the pizza oven is parked out in front, the thing is still really warm from the housewarming party the night before and the coals glowing: I throw in some natural charcoal and a oval stoneware dish with the following: seasoned butterflied leg of lamb, asian eggplants, onion, bay leaves, green head of garlic, red wine, water, seasoned toasted bread crumbs. I closed it up with foil and pushed it into the oven where the coals were glowing. It was 1:30pm, at 5PM....I pulled out the most amazing slow, baked food......perfectly cooked in the not so hot oven...add some freshly steamed basamti rice and a couple of glasses of red wine: it was heaven in the patio and food for the soul. We needed to have "something good" to share and enjoy......the perfect dish.

The plums ripen: Tree to ball jars in a weekend

2009-09-18T14:35:00.000-07:00

The Italian Prune Plum tree we planted 7 years ago has been bearing fruit for 3 years, this is the biggest harvest yet.....I did give it water this year because it was so dry...but usually it bears anyway.

It is always good to have a helper when climbing in trees.

Must have been about 100 to 125 pounds of plums! Very ripe and really beautiful and sweet.

Pitted, cooked down, no sugar added, they were sweet enough.

Sterilize jars/lids & rings, then can in pressure cooker........use in winter:

Panna Cotta and puddings

Eat with oatmeal and or yogurt for breakfast

Use as sauce for duck or roast pork

Doctor up as hot plum sauce for Asian food

Eat on homemade ice cream with toasted nuts

Make sorbet, 2.5 cups in Cuisinart ice cream maker

Try a sorbet version that has 2 tbsp. whipping cream added to the plums before processing

Make parfaits with granola and yogurt

eat plain and just enjoy the taste of late summer

Chanterelle Mushroom hunting: if you look in the right place you will find them!

2009-09-11T10:10:00.000-07:00

After a long round trip in the truck, this was the pay- off, sauteed with butter, shallots, cod fish, basmati rice and homemade tartar sauce......almost as good as the process of hunting them down.

Chanterelle Mushroom hunting.......north of Seattle in a beautiful, secret place....I will let the photos do the talking!

FROSTING ON MY WHAT? The new "FROST Doughnuts" is the cat's ME-WOW!!!...

2009-09-09T18:52:00.000-07:00

September 8, 2009 Seattle PI-Lisa Hilderbrand's Blog

OMG - it's a Smokey Bacon Maple Bar & Bourbon Carmel Pecan doughnut with creamy frosting!
On my way out to my next meeting yesterday, I visited "Frost Doughnuts", because I thought it would be a good idea to bring something yummy out to the guys at the meeting. Guys love doughnuts right? Oh yea...the guys loved them!
Innovation, imagination and creation is the mantra at the new "Frost Doughnuts" in Mill Creek (in tough times like these, I think that's what we all need)...
These doughnuts are no ordinary doughnuts... they put the "extra" in extraordinary! These hand-crafted gourmet doughnuts have definately EVOLVED for the better!
These doughnuts are EVOLVED - Get "Frosted" at Frost Doughnuts!Now, I know what you might be thinking...Doughnuts? What? Yep, so was I, but this is not Winchell's anymore Toto! These doughnuts are made in soy oil, so there's no "after" film on the top of your mouth like others that are made in palm or other oils. These doughnuts are like little cakes or brownies (dense but light) and are absolutely delicious. They've got all kinds of different frostings, and ingredients, like white chocolate truffle, bourbon caramel pecan, banana split fritter, PB&J raised Bismarck, Azteca chocolate, German chocolate, the list is long, and the new flavors are "top secret"!
Doughnuts EVOLVED!Three friends got together who have never had any experience in doughnut making, restaurant, etc., but wanted to come up with a business that was easy on the paycheck, family friendly, and creative (this is where the innovation, imagination and creativeness came in for them). In my opinion they've done it. Their "Premium" doughnut is only $1.89 - (you can barely buy a candy bar for that these days - and cheaper then a cupcake!)...
They're located in the new Mill Creek Towne Center (which is really cool too, with lots of other new and cool restaurants, shops, etc.) at 15421 Main street, Ste 102, Mill Creek, WA 98012 - you can even order ahead (which is a good idea, because they sell out of the Smokey Bacon Maple Bar everyday) - call them at 425-379-2600.
Please visit them online at: www.frostology.com
You know, you've got to treat yourself once in a while!!!

Santiago Calatrava-Milwaukee Art Museum on the shores of Lake Michigan

2009-09-04T15:51:00.000-07:00

This is an amazing building, no matter how many times I see it, it still interests me:
Designed by Santiago Calatrava, the building has wings that move depending on the time of day and the weather.......

Late summer food-some from our Kirkland Garden! Pork grown on a relative's organic ranch in MT.....

2009-09-04T15:45:00.000-07:00

Tomatoes, basil from our garden, Hatch Chili's from New Mexico now at QFC

Sauteed cabbage, Walla Walla's & Apple, to eat with the chops!

Chops from Dick & Patrica, near Red Lodge

WAM! Wine, Appetizers, Music @ Washington Square in Bellevue, WA

2009-08-18T08:01:00.000-07:00

Just getting started, first guests of about 80, arrive. Grand Cru Wine Bar & Shop pours wine and sparkling wines, New World reds and old world reds......guests are able to order the wines they tasted and liked.

View down from The Loft @ Washington Square residences, looking south.

Mari, and Scott were "drafted" to help, and tasted some new, exciting wines in the process!

Geoffrey Castle, speaks to a fan......what a nice (& talented guy!). What beautiful music he plays!

Rob-Grand Cru WIne, Wesley & Hanna-Amato Catering.

Appetizers by
Amato Catering
Rustic Tuscan &
Northern Italian Flavor

Live music by
Geoffrey Castle
National Recording Artist
Electric Six-string Violinist

Wine provided by
Grand Cru Wine
Bar & Shop

It’s a party! Surprise Shrimp, & a couple of ladies from the neighborhood!

2009-08-12T09:04:00.000-07:00

Jennie and Savannah Klein add spice to our impromptu seafood feast, thanks for helping Scott, Savannah! Scott made a unplanned trip to Port Angeles and brought home super fresh shellfish.

HANGER ONE Raspberry & St. Rosa Plum Juice Cocktail

2009-08-03T15:55:00.000-07:00

Went plum picking with my Mother at her friend Betsy's house in Factoria/Bellevue. These ladies are docents at the Bellevue Botanical Gardens and really know how to make things grow! We have been lucky enough to be able to pick Betsy's trees for about three years now. St. Rosa Plum & Hanger One Raspberry Vodka Martini

1.5-2 oz. Hanger One Raspberry Vodka

(if you can't find it, replace with other berry vodka

2oz. Fresh lime juice, simple sugar & St. Rosa plum juice

Pour into Martini shaker half filled with ice and shake 30 seconds

Pour into pretty martini glass and garnish with mint or fresh raspsberry on a cocktail pick.

Note:

To juice the plums, bring pitted plums to a boil in a saucepan for 5 minutes. Stir, on and off for 10 minutes, turn off heat. Cool. Pour into cone shaped sieve-chinois, let run freely, then press until plup is medium dry. This will give you great thin juice for the martini and you can still use the remaining plup and juice to make St. Rosa plum sorbet. Here is a recipe, but I just use 2.5 cups plup & juice and a Cusinart ice cream maker, put the plup in, and turn it on. I drizzle the sugar in, put in a pinch of salt and then a 1/4 cup milk or half and half. In 30 minutes, if you time it right while eating dinner, you have this great sorbet, semi-soft from the ice cream maker!

You may use Purple Prun Plums, (this is a purple plum cake recipe I love) they come later at the end of summer, or black berries......these produce the most wonderful color drink or sorbet!

Worth the Dough-Daily Candy 7-31-09

2009-07-31T06:37:00.000-07:00

Worth the Dough-Check out the Daily Candy piece on FROST Doughnuts

The Bounty of Summer-Early in the NW this Year

2009-07-24T14:34:00.000-07:00

The master gardener living across from us gave us some zucchini and I wanted something other than Zucchini Bread. So I found this recipe on cook.com
for a sweet/sour hot dog relish. I made it with a few changes, I canned the finished relish, and I also added some FireSpices. David Hunt, with whom I used to work at an advertising agency....has turned a little something he just used to do for fun (make spice rubs) into a business. His spice rubs are hot and should be used with care, but they are also blended with other herbs and spices and are very well rounded in taste. The hotness comes from powdered, dried habanero peppers, they cost $33.95 dollars a pound wholesale. You can order the rubs on line through the company website, (link above). I have been using them in EVERYTHING since David brought me some about a week ago. This relish is already almost gone, every time someone tastes it, they want a jar. I made smoked chicken, tartar sauce, St. Rosa Plum, Strawberry and Tomato Salsa, which I also canned.
There are the plums, strawberries and homemade tomato paste (from last year) boiling away in the canning pot. I can't wait to try this on duck. Also, see the finished salsa next to the little jars of FireSpices! I am not sure how I lived or cooked without this stuff......before. Thanks, David!

"Yappy Hour" @Kafe' Neo Mill Creek Town Center

2009-07-24T10:52:00.000-07:00

The dog is Grigio (Pinot), owned by Mark & Kristin Garka.......who love wine, dogs and gardening! Kafe' Neo has had 2 Tuesday "Yappy Hours" on their patio and we have seen some great dogs and dog people....what fun!

Frostology @ Mill Creek Town Center

2009-07-13T16:20:00.000-07:00

These 3 young men are going to be very successful.....only open since 7-70-9....this is a "brand" to watch!

source

Contance's Coleslaw: Super Star- one of the best ever!

2009-07-08T16:01:00.000-07:00

If I had to choose just one vegetable as a favorite it wouldn’t be what most people would think: it would be the lowly cabbage. I love the fact that you can make so many things out of cabbage. I love the fact that it is a stand-by, in most places in the world at most times of year you can find a cabbage of acceptable freshness, ready to be turned into something great to eat.
I am known among family and friends for my potato salad (2 kinds-a summer and a winter) and my coleslaw, a white cabbage version and a red cabbage version. We make sauerkraut every couple of years, I make cabbage rolls, I braise cabbage, I put it in Asian dumplings, soups….pretty safe to say that it is the one thing that we always keep in the house. It keeps well and comes in handy.
Recently, we went to the home of Arnold Shain and Constance McGinnis for Arnold’s “surprise” birthday party. The food was without question some of the most fabulous I have tasted in a very long time. The variety and taste of everything that was served was impressive: and I don’t say that very often. There were a lot of people there, kids, multi-generations, coming in and out: lots of action. And, in the middle of it all, Constance (Bunny) calmly stood in the kitchen just before show time and threw together some coleslaw.
It turned out to be some of the most memorable I had ever tasted. Earlier this week, I got the “recipe” and it is listed below. Try it, you will love it!

1 Package of shredded cabbage (Trader Joe's)
½ Bag Nut & Berry Mix (Trader Joe's)
3 Tbsp Wasabi Mayonnaise (Trader Joe's)
2 Tbsp Orange Muscadet Champagne Vinegar (Trader Joe's)

Note: I like spicy food, but I would replace some of the Wasabi Mayo with regular mayo or plain yogurt......the Trader Joe's product has Hot Horseradish in it and it is hot!

Note #2: I made this earlier this week and I varied the cabbage a bit with great results. I took a food processor and put the chop blade in first....put in a bit of Walla Walla onion and parsley....processed it until minced. Then I replaced the blade with the 2mm slicer: put in a peeled carrot, and a couple of hunks of cleaned and trimed broccoli. Then I followed this with chopped up pieces of a half a head of cabbage. I turned this out into a bowl in which I already had the mixture above waiting. Fold the liquid and the sliced/minced vegetables with the sauce and you are ready to eat! Yumm!

(Here we eat it with lightly floured, salted, sauteed scallops and some left over-you guessed it-potato salad)

Dinner on Sunday July 5th: What do you eat after a weekend of fireworks?

2009-07-06T16:10:00.000-07:00

Rocket & random herb salad (from our garden) with a lime/grape

fruit marmalade vinaigrette and breaded, sautéed, goat cheese rounds. The herbs were pineapple sage, mint and parsley. The pasta was dressed with a cold dressing made of: good non-fat yogurt, a shot of liquid whipped cream (you are supposed to use full fat yogurt) 2 minced toes of fresh garlic, salt to taste and a pinch of sugar, zest of 2 lemons and minced parsley. I also put in some medium/mild heat dried red flakes. Mix well…..drain cooked pasta well and slide it into the bowl with yogurt sauce mix….the sauce should be abundant….let stand for 5 minutes…..it will soak in. We topped it with some grated sheep’s milk Gouda. It was a bit of a cheese centric meal…..so maybe not great together: but each dish was great as a stand- alone item. Next time salad with lamb or the pasta with a tomato salad.

Best Happy Hour Mini Burgers: Terra Vista @ The Snoqualmie Casino

2009-07-06T15:33:00.000-07:00

Go for Happy Hour and try to snag a seat on the deck, the view is very nice

and worth the trip. The wagu beef/foie gras slidders come as a pair stacked on a skewer.....as you can see.......there is only one remaining. The mini brouche buns and sauce American were a tasty twist. Great! From the $4 dollar food and drink Happy Hour menu. Dish in front, a bowl (the china was beautiful) was billed as casserole which it wasn't, but a combination of chicken, rabbit and white beans, tomato, aromatics: I would love it in the winter even more.

Side Note: Interesting and well priced wine list, worth remembering that fact.

July 4th George, WA: World's Largest Cherry Pie

2009-07-06T08:04:00.000-07:00

It depends whom you believe but this is supposed to be the largest cherry pie...the locals fess up saying its more for effect than taste: it doesn't really taste that great. Huge pan, lots of cherry pie filling and baked pieces placed on top.
Both Michigan & Canada also lay claim to "the largest cherry pie".

Real Cowboys & Gals: in George, WA

2009-07-06T07:54:00.000-07:00

These kids and the dogs and the goat.....it was so cute....they were selling the blue heeler pups......very cute as well!

Quick Trip over the mountains: July 4th.....early AM

2009-07-06T07:45:00.000-07:00

Mt. Steward-looking majestic....as ever.

Wild Horses-over looking the Columbia River.....public art at it's finest.

Legal Voice (formerly NW Women's Law Center) Dinner @ Wonder/Wegner Residence

2009-06-30T17:23:00.000-07:00

Festival Gourmet 2009 in Puerto Vallarta!
What Dinner for Legal Voice Would Be Like at John Huston’s
Vacation Home Overlooking La Jolla de Mismaloya Circa 1964

The Cocktail Hour and Drinks for the Evening
Bebidas (Beverages)
A Purist’s Scratch House Margaritas
Tequilas Añejo Superfino with Sangrita – Don Julio 1942 &
– Jose Cuervo Reserva de la Familia
Cerveza en Barril Pilsner Urquell
Vinos Biancos – Le Mont 2007 Vouvray Sec &
– Labar de Cervera 2007 Albariño
Vinos Tintos – Grand Réve Ciel du Cheval Collaboration II &
– Wineglass Cellars 2001 Yakima Valley Cabernet Sauvignon
Vino Dulce – 2004 Chateau Ste. Michelle Columbia Valley Late Harvest White Riesling
Amuse Bouché – Avocado with Cilantro Shrimp
Appetizers (Platos Tipicos con Salsas Tipicos)
Tuna (Ahi) Ceviche
Taquitos Mismaloya
Chile Relleno
Las Salsas Tipicos
Salsa de Piña
Salsa Mexicana (Pico de Gallo)
Salsa Diablo (¡Cuidado! Caution!)
Salsa Guacamole
Primer (First)
Platos de los Mariscos a la Familia (Seafood Family Style)
Camarones Gigantes as la Parilla (Grilled Shrimp)
Ojo de Marlin (Eye of Marlin)
Vieira Abodabo (Marinated Scallops)
Zanahorio Sofrier (Carrot Sauté)
Sorbet frutos del bosque (mixed berry sorbet)
Segundo (Second)
Huichinango Zarandeado a la Parilla (Grilled Red Snapper)
Tercer (Third)
Pollo Molé Poblano (Chicken Molé)
Arroz con Caldo de Langosto (Rice in Lobster Broth)
Calabacin Sofrier (Zucchini a la Parilla)
De Postre (for Dessert)
Biscotti con naranja y coco (Coconut Orange Biscotti) with
Dulce de Leche Hielo (literally, “Sweet Milk” Ice Cream)

Menu by Scott Wonder, prepared & served by Scott & Deba with help from a couple friends

Wines donated by Scott & Deba and James & Kate Fessler

Birds flew the nest & there were 4!

2009-06-29T10:10:00.000-07:00

Robins have a nest with 3 babies outside my home office window

2009-06-23T07:35:00.001-07:00

I didn't see them hatch, but for 6 days they have been eating all the worms their parents can bring them...that and sleeping. Great to see the vestiges of SPRING!