Friday, December 28, 2012

Last of the Potatoes from the Garden

The harvest was medium in size, all my most favorite potatoes (the purple ones) were eaten, before they were planted in April of 2011. I had wanted to plant earlier, but life intervened. I stowed the sets under the deck, in brown paper bags. Conventional wisdom says: animals don't eat or like spuds. When I went to plant them, after a few weeks ONLY the purple starts has been consumed. A very picky animal did eat potatoes, preferring the most costly and hardest to find purple ones and selecting them to eat. This year, I know better. Here is a favorite of mine:

Potato Salad w/Mayo & Yogurt  
  1. 2 lbs. potatoes (5 to 6 medium), peeled and cut into slices when cooled to warm
  2. 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  3. 1/2 cup plain non-fat Greek yogurt
  4. 1 cup thinly sliced celery
  5. 1/2 cup chopped onion
  6. 1/2 cup very small diced carrot
  7. 1/4 cu minced white onion, or red onion or green onion and dill pickle
  8. 1/4 tsp. ground black pepper
  9. salt, sugar, rice wine vinegar 
  10. about 2 tablespoons fresh dill minced
*Note: Cook potatoes until a sharp knife goes in with no resistance 


  1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes or until potatoes tender (see note* above). Drain and cool slightly.
  2. In the mean times put ingredients 1-8 into a large bowl. Mix. Add 1 teaspoon of each in #9. Stir and let sit 5 minutes. Taste mixture, you should taste salt, sugar, sour: the taste should seem overly strong. Add fresh dill. Add sliced potatoes and fold in keeping the potatoes as whole as possible. The potatoes should be liberally dressed. Set aside or chill 2 hours. 
  3. Remove before serving. Fold again and taste for salt, sweet and sour. Eat with grill meats, fish, sausage.
  4. This dressing may also be used for cole slaw, or any manner of shredded raw vegetable.           

Tuesday, December 11, 2012

Sauerkraut with Chicken or Mixed Grill

(serves 5-8 people)      Make 2-3 days ahead, tastes even better reheated! 
  1. 3 slices bacon, cut crosswise into thin strips (optional)
  2. 8 chicken thighs (about 2 1/2 pounds in all) You can also use a whole chicken, or a mixture of chicken, duck, sausage and pork 
  3. 3/4 teaspoon salt
  4. 1/4 teaspoon fresh-ground black pepper
  5. 1 onion, chopped
  6. 6 carrots, pealed and cut into large pieces
  7. 1 tart apple, such as Granny Smith, peeled, cored, and chopped
  8. 3 cups drained sauerkraut (about 1 1/2 pounds)
  9. 1 cup canned low-sodium chicken broth or homemade stock
  10. 10 juniper berries, lightly crushed 
  11. I teaspoon brown mustard 
  12.  couple of pitches of Caraway Seed (optional) 
  13. 1 bay leaf
  1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.
  2. Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.
  3. Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. If using caraway, rub it in your hands and break it up over the mixture. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.
  4. Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.
scan recipe

Suggested Pairing

Full-flavored, and unoaked white wine. Light red wines, like Pinot Noir. Beer, of course. Serve with mashed potatoes, boiled parsley potatoes, or spaetzle. 

Thursday, October 25, 2012


 Open to the public...Nov. 5th @6pm
An evening of food, spices, beverages and culture hosted by two amazing Ethiopian entrepreneurs: Tsige Dibaba chef owner of Enat restaurant and Amarech Tegegnework owner of Yehager Trading a food and beer import company.
Tsige and Amarech will talk about their food, their traditions and customs. We will learn about their spices and grains, their beer and wine. Amarech will take us on a journey thru history and will enchant us with her warmth and passion.
Please join us on November 5th at 6pm
Enat Ethiopian Restaurant 11546 15th Ave NE    Seattle, WA 98125


Make checks payable to Les Dames d’Escoffier
Mail checks to:
Gelatiamo c/o Maria, 1400 3rd Ave, Seattle, WA 98101

Reservations are due by November 1st
Bring your husband, significant other, friend or family.  Space is limited so make your reservations soon!
Don’t miss this opportunity to learn about another culture and taste really amazing food!

Monday, October 15, 2012

Food Network Alum sets up shop in Woodinville, WA

Restaurant celebrating all things turkey opening in October 2012 

 Photo credit: Katherine W. Kehrli
    Long time Woodinville resident Adam Gold opens Gobble Restaurant in downtown Woodinville later this month.  Gobble is a moderately priced, casual, quick service establishment serving turkey-based comfort food with a kick. Prepared fresh, from scratch daily, menu items include a Signature Slow Roasted Turkey Dinner Platter with all the fixings, Turkey Meat Loaf and Gravy, Gooey Turkey Lasagna and Killer Turkey Chili, as well as made-to-order hand-carved sandwiches and fresh-from-the-garden salads.  A wide array of sides, beverages and freshly made home-style dessert specialties will also be available.

    Whole Foster Farms birds roasted on-site daily are the centerpiece of a preparation counter where customers order from the turkey-centric menu illuminated above their heads. Watching as their meal is prepared, they move down the line to a cashier and self-service soft drink station. On-line ordering for individuals and groups via will represent the majority of sales for the 48-seat fast casual restaurant. Communal farmhouse tables welcome in-house diners. The open, airy restaurant space designed by architect Sue Genty Interior Design, Inc.  features bead-board wainscoting and a gracious color palette of brick red, forest green and warm tan, punctuated by traditional furniture pieces.

     A demonstration kitchen anchors the far end of the room, this is where owner/chef Gold will present regular cooking classes (Everything Turkey and beyond) and where a soon to begin weekly Gobble Wine Night-Sunday Family Supper & Wine Tasting, featuring exclusively Woodinville Wineries takes place.         

About Gobble Restaurant:

                  Take-out, Dine-In, Group Delivery, Catering & Demonstration Kitchen. Gobble is a moderately priced, casual, quick service establishment serving turkey-based comfort food with a kick. Prepared fresh, from scratch daily, the menu includes a Signature Slow Roasted Turkey Dinner Platter with all the fixings, Turkey Meat Loaf and Gravy, Gooey Turkey Lasagna and Killer Turkey Chili, as well as made-to-order hand-carved sandwiches and fresh-from-the-garden salads.  A wide array of sides, beverages, and freshly made home-style dessert specialties are also available.
                  Owner/Gobble Concept developer Adam Gold is an independent market research professional to the television industry. Over the last 25 years, Mr. Gold has worked for companies such as Scripps Networks, where he was instrumental in the programming, marketing and branding of the Food Network, as well as for CBS Television, Lorimar Television and Paramount Pictures, among others.    

Gobble Restaurant--Everything Turkey. On a Plate.
13300 NE 175th Street #3
Woodinville, WA  98072
11am to 7pm 
 7 days a week                                                                                  ###

Wednesday, September 26, 2012

500K Raised & Distributed: Les Dames Seattle Scholarship Mission Continues

There is still availability of a few tickets, those currently RSVP'ed are in store for a rare treat of discovery and enjoyment. 

Sunday, August 12, 2012

Your Company's Online Presence Master the Basics & Connect the Dots


The Museum of Flight
9404 East Marginal Way South
Seattle, WA 98108


Your Company's Online Presence. Master the Basics & Connect the Dots
Presenter: Deba Wegner, Recipe for Success, Inc.
Make your website the hub of your on-line activity. See a series of good examples with compelling explanations. Constant Contact products: email marketing, archive and Nutshell Mail will be featured. Marketing professional and web designer will lead the presentation.   

Thursday, August 9, 2012

9-27-12 5:30-8:30pm Fish Tales & Pike Ales Dinner

What: Fish Tales & Pike Ales, a progressive educational dinner presented by Les Dames d’Escoffier, Seattle Chapter.
When:  Thursday, September 27, from 5:30 to 8:30
Where: Pike Pub, 1415 First Avenue, in downtown Seattle.
Purpose: To “school” both food-professional and consumer
“a-fish-ionados” on the virtues of wild seafood, as well as the attributes and advantages of using frozen products.
Food and Beverage: A wide variety of Alaskan-sourced seafood, with dishes prepared by LDES members. Beverage pairings provided by Pike Pub and Washington wineries.
Tickets: $75 via paypal (event attendees will be limited to 125 people)     
100% of Event proceeds will go to scholarships for women pursuing careers in food, beverage, and hospitality. Les Dames Seattle has awarded $477,000 in scholarships to date.

Wednesday, June 27, 2012

2012 Dine to Win -Bellevue Local Table


MEDIA CONTACT: Jordan Slaymaker

27 Downtown Bellevue Restaurants Team Up to Present Second Annual DINE TO WIN
Dine in downtown Bellevue this July for the chance to win a trip to Hawaii, dinner for two for a year

BELLEVUE, Wash. (Jun. 27, 2012) – The Bellevue Downtown Association (BDA) and 27 downtown Bellevue restaurants will launch the second annual Bellevue Local Table DINE TO WIN promotion on Sunday, July 1, 2012. By eating out at participating restaurants throughout July, diners will have the chance to win one of two grand prizes:

Round-trip airline tickets and hotel accommodations for two to Honolulu, Hawaii.

$1,350 in dining cards to the 27 DINE TO WIN participating restaurants.

In addition, diners can enter-to-win weekly drawings for $50 gift cards to the 27 participating DINE TO WIN restaurants.

“We’re excited to be back for another year of DINE TO WIN,” said Jennifer Fischer, the BDA’s vice president of sales and marketing. “Restaurateurs worked together on this campaign to put the spotlight on downtown Bellevue as a summer dining destination.”

How to win: Customers spending a minimum of $10 (before tax and gratuity) each time they visit a DINE TO WIN participating restaurant will receive an enter-to-win form for the grand prizes and weekly $50 gift card drawings. There is no limit to the number of enter-to-win forms submitted (diners will receive a new entry form every time at least $10 is spent at a DINE TO WIN restaurant).

Grand prize winners will be notified at the end of the promotion on August 9, 2012. Winners of the $50 restaurant gift card prizes will be notified on Fridays: July 6, July 13, July 20 and July 27. The BDA will also announce the winners on, Facebook and Twitter. Enter-to-win forms are also available at the Bellevue Downtown Association office in downtown Bellevue during regular business hours (400 108th Avenue NE, Suite 110). Contest rules and regulations available at

DINE TO WIN Participating Restaurants

520 Bar & Grill
Bake’s Place Bellevue
Basil’s Kitchen
Black Bottle Postern
Cypress Lounge & Wine Bar
Danube Bistro
El Gaucho Bellevue
FLO Japanese Restaurant
John Howie Steak
Jonah’s Restaurant and Lounge
KORAL Bar & Kitchen
Lot No. 3
Lunchbox Laboratory
Maggiano’s Little Italy
Paddy Coyne’s Irish Pub
Pagliacci Pizza
Palomino Restaurant and Bar
PEARL Bar & Dining
Pogacha Restaurant
Purple Café and Wine Bar
Ruth’s Chris Steak House
Seastar Restaurant and Raw Bar
Tap House Grill
The Melting Pot
Trophy Cupcakes
Vovito Caffe’ & Gelato
Wild Ginger

The downtown association’s dining website features comprehensive guides of downtown restaurants, sortable by price and cuisine, offers the latest on happy-hour specials, and details restaurant events and promotions. The “BLT” blog supplies fresh insight on local restaurant news, recipes, chef profiles, and food-related trends.

Connect with Bellevue Local Table for the latest DINE TO WIN updates:

DINE TO WIN Sponsors: Bellevue Reporter, Gravity Design and the Bellevue Downtown Association.

Established in 1974, the Bellevue Downtown Association is a non-profit, membership organization charged with leading the continuing evolution of downtown Bellevue as the economic and cultural heart of the Eastside. Learn more at

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Wednesday, April 18, 2012

Stone Korean Restaurant-Redmond

Stumbled upon this place yesterday in the rain in Redmond...had a really nice lunch. Was brought the 8 small bowls first, all manner of pickled and marinated condiments.  Since I love sour things, this would have been wonderful enough. Then, came the rice, in a hot stone bowl and the hotpot, tofu preparation, in another. It is a former restaurant location, taken over about 3-4 months ago. Looks pretty clean and taken care of. I happened to sit in a booth where there was something uncomfortable under my seat, so you might want to do the "princess in the pea" thing to find a good seat.    I will go again...according to YELP their website, I guess their fried chicken is a winner.      

Saturday, March 10, 2012

Quick Trip to WSU-Late Winter & Ed @ Ferdinand's

Escaped to the other side of the mountains, it was sunny and it seemed like a great March morning for brunch consisting of coffee and ice cream. We also got some Cougar Gold Cheese while we were there. They were busy, lots of other dairy lovers, in and out. This was the friendly guy, serving us inside the store...when I saw him come down to make a phone call, I asked him for a photo in front of the truck. He told me they are busy year around and have people come from the world over to buy the products made by the school's students who are learning to make cheese.        

Tuesday, February 28, 2012

How to explore working with a consultant?

How does the process begin and move forward?  

       Consultant conducts initial audit of marketing functions with business owner.

       Results are analyzed; tactics to reach desired goals are established.

       Custom month by month (2 page) Marketing Plan is put into place, scope of work, fees, contract partners and duration of contact are clearly established.    

       Contract is finalized and working relationship is begins. Weekly meeting/communications schedule is set up for the life of formal relationship. Preferred method (s) of communications are established.

       Client’s Marketing Plan progress and effectiveness is monitored. Modify short term and long term strategies/tactics daily. 

Friday, February 17, 2012

When is it time to think about hiring outside marketing help?

People ask and here is a check list that answer's the question:

Lack of overview or understanding: what strategies can be implemented and how they connect to one another?

You don’t know what to say : “what would people find interesting about what I am doing?”

Consistency of branding/messaging, from platform to platform.

You and your business has a “story” that no one but you really knows. It is on-going, always evolving.

There is no written marketing plan; just shooting from the hip.

The written marketing plan hasn’t been referred to since it was submitted to the landlord pre-occupancy.

Your employees don’t know what the company mission is and how to communicate it day in and out.

Customers are not informed to all aspects of what you offer or your capabilities.

The businesses and residents in your immediate radius don’t have a relationship with you.

For an outsider's perspective, void of preconceived notions.

Saturday, January 14, 2012

Beer from Zoller Brau-the family brewery in Germany

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