tag:blogger.com,1999:blog-308617582024-03-17T16:29:54.714-07:00Seattle Tall PoppyFood and Travel Tales...a perspective from beyond the plateTraca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comBlogger354125tag:blogger.com,1999:blog-30861758.post-70256542020750735592017-05-12T15:49:00.001-07:002017-05-14T09:03:00.571-07:00Who Screwed Who? Jeremiah Tower in The Last Magnificent<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;">Chef Jeremiah Tower, featured in the new documentary, The Last Magnificent </span></div>
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Maverick. Innovator. Disruptor.<br />
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Jeremiah Tower is all of those things.<br />
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He was the darling of the America culinary scene, pioneering the concept of the star chef. Before Tower, chefs were nameless, and stayed in the kitchen. His San Francisco restaurant Stars broke the mold, and changed the industry with an open kitchen, blurring the line between food and entertainment.<br />
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How did a wealthy kid become an icon and celebrated chef?<br />
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The Last Magnificent from Anthony Bourdain's Zero Point Zero Productions takes a deep dive into the arch of Jeremiah Tower's life. His story deserves to be told. And it has all the marks of a beautiful balanced film, until the fourth act. At that point, who threw who under the bus, is a matter of debate.<br />
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But first, a bit of backstory.<br />
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Jeremiah Tower's family had wealth and privilege few can imagine. Bourgeoisie, whose wealth was derived from movie sound systems industry, they traveled around the world, kids in tow. Woefully neglected as a kid, Tower entertained himself, eating his way through five-star hotel menus. Normal kids play baseball and join the cub scouts, Tower collected elegant menus and learned to read French.<br />
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Fine food and loneliness.<br />
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This becomes a defining moment.<br />
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His story is told in three main segments: early life, his first restaurant job that ended up putting Chez Panisse on the map, and Stars.<br />
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You know about <a href="https://en.wikipedia.org/wiki/Stars_(restaurant)" target="_blank">Stars in San Francisco</a>? For years, it was the top grossing restaurant in America and THE place to be seen for celebrities and socialites. The restaurant had an all-star roster of cooks too--everyone from Mario Batali to Dominque Crenn and Emily Luchetti. As a ground-breaking restaurant, Stars is noted as the birthplace New American Cuisine, California Cuisine, and the rise of the Celebrity Chef.<br />
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And somewhere after that, things went to shit, and so does the film.<br />
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It's a jumbled mess of a story, but Stars' demise came from a number of epic factors. The San Francisco earthquake in 1989. Expansion into other restaurants, which meant the celebrity chef was pulled away from being the star attraction. Then there's a bitter investor dispute. And a lawsuit with a former employee.<br />
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At some point, chef jumped ship, leaving everybody asking, "Where is Jeremiah Tower?" He was a shooting star, who, after a wild ride, sought a quiet life and refuge in Mexico. Or so everyone thought.<br />
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The Last Magnificent was supposed to have a tidy ending, with this chef who is larger than life, fading into a Mexican sunset. Zero Point Zero crew were headed to film the last bits. Except Tower wanted to delay a couple weeks. All he said was, "Something's come up."<br />
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And then Tower threw everyone a curve.<br />
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72 year old Jeremiah Tower was coming out of retirement, taking the helm at New York's Tavern on the Green.<br />
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The film's director, Lydia Tenagalia, found out about it on Twitter. "We were supposed to be going to Mexico! Now I find out he's in New York." Was this Tower's attempt at a last hurrah? An opportunity to rewrite the failed ending of Stars? Tenagalia felt her stomach churn. "The film was almost done! Do I follow the story? How does it fit in the film? What does this mean?"<br />
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The hope was this would be a turn around story for Tavern on the Green, and Jeremiah Tower. But the odds were against them both.<br />
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"It became evident that it could be a big part of the story, but creatively, it was a challenge to take those pieces and put it together. In the end, it became a final ball of flames."<br />
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Up until this point in the film, I was rooting for Tower. Sure, he rubbed people the wrong way. Innovators are like that. While he shook up the status quo, the film was careful to balance those moments with empathy.<br />
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And then came that dreaded curve with Tavern on the Green.<br />
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Tower only lasted five months there, and his departure was far from a victory lap we hoped for. And that's where the story went sideways. The balanced empathy in the original 3/4 of the film went out the window.<br />
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Fortunately, I had a chance to talk with the director. "The sudden announcement about Tavern on the Green. Do you think he was trying to be sneaky about that?"<br />
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"I think there was an impulse to fuck with the end of the story. It was as if he was saying, 'Fuck you guys! I'm not going out like that.'" But Tower's story went awry with Tavern on the Green, specifically. "He picked a huge, iconic restaurant, and dove in."<br />
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In a more generous moment, she says that move "speaks a lot about his character. The measure of your life is the risks you take. He's always done that--whether it was successful or whether he failed miserably. It's a part of his character."<br />
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"Why do you think that?"<br />
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"He's a restless soul and he wants to be challenged, and to challenge others. He didn't want to end the film shuffling along the beach. It ended up being a dramatic illustration of what he's made of."<br />
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"Do you think your film was an impetus for making that choice--for him to come out of retirement and have one more moment of glory?"<br />
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"He'd say 'no', but I think it's more like, 'I'm going to throw myself into fire and you'll see.' He wanted to show me that even at the age of 72, he still has it. And he does."<br />
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"So, what happened?"<br />
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"The experience of Tavern showed me that he's the guy. That the restaurant is a holistic experience, but," thanks to the restaurant's meddlesome owners, "it fractured and fell apart because Tower wasn't in control."<br />
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In an earlier scene, you see Tower in command of the kitchen, with a big, robust opera playing at full volume. (Tower tells me Rigoletto is is favorite opera.) It's a stark contrast to every kitchen I've ever been in. Tenagalia is quick to note, Tower is a "happy explosion....and yet, he had incredible discipline in the kitchen."<br />
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His quest goes well beyond food; it's a "full sensory experience."<br />
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And that's how I'll remember him.<br />
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In this film, I wonder. Is the man known as The Last Magnificent...giving us all the bird? Maybe so. But then again, to get that close to greatness? Maybe that's what it takes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7RHIk2onicOPgWSEqtDE996THBkdUwV7FAvItjbkt9ddQA18vPmrX8oURajjPtiyJMfPFmxTCJCAdIrUUUB2lkpPBNcmcxTCxTCITlKQzht1joVTkaEjsfokHyiIkIUYoYsB/s1600/Jeremiah.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7RHIk2onicOPgWSEqtDE996THBkdUwV7FAvItjbkt9ddQA18vPmrX8oURajjPtiyJMfPFmxTCJCAdIrUUUB2lkpPBNcmcxTCxTCITlKQzht1joVTkaEjsfokHyiIkIUYoYsB/s320/Jeremiah.jpg" width="213" /></a></div>
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<br /><div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-30441344527865293242016-05-28T18:33:00.000-07:002016-05-28T18:37:39.938-07:00Your Canadian Junk Food Shopping ListI went to Canada and came back with....a craving for All Dressed Chips.<br />
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Seriously.<br />
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Good thing there's a border between me and those chips!<br />
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But first, the backstory.<br />
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<a href="https://twitter.com/outdoorsinsider" target="_blank">Jeremy</a>, <a href="https://twitter.com/Miss604" target="_blank">Rebecca</a>, and I had a layover at the airport in Victoria. They're both Canadian so I got the lay of the land, probing them about important stuff. No, not about their <a href="https://en.wikipedia.org/wiki/Justin_Trudeau" target="_blank">sexy President</a> who, when asked why his Cabinet was 50 percent female, responded, "<a href="http://www.slate.com/blogs/the_slatest/2015/11/04/canada_s_justin_trudeau_s_gender_equal_cabinet_because_it_s_2015.html" target="_blank">Because it's 2015</a>." DUH! And no, we did not go into detail about <a href="http://www.theatlantic.com/health/archive/2014/10/what-if-america-had-canadas-healthcare-system/381662/" target="_blank">Canada's universal health care</a>, or the fact that <a href="http://www.huffingtonpost.com/2014/12/03/canada-parental-leave_n_6258932.html" target="_blank">women get A YEAR for maternity leave</a>. I needed to know about important stuff....like, "What's up with <a href="https://www.buzzfeed.com/tanyachen/americans-taste-canadian-ketchup-all-dressed-chips" target="_blank">ketchup-flavored potato chips</a>????"<br />
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At that very moment, another traveler chimed in, "They're addictive! And you can't get them in the States."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWhdz8smnUGnvdGkusIoOo4tPYoikIg-BE1WeTAvI_KeqcEpso8UmPyIAcZmRGcTAnCT-trQpvmjozeb1d5RQtbavUfsZ8ZnDAACWdXIKlONPhnCA6cNY8RubsCjedrVuPvKk/s1600/Rob.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWhdz8smnUGnvdGkusIoOo4tPYoikIg-BE1WeTAvI_KeqcEpso8UmPyIAcZmRGcTAnCT-trQpvmjozeb1d5RQtbavUfsZ8ZnDAACWdXIKlONPhnCA6cNY8RubsCjedrVuPvKk/s320/Rob.jpg" width="320" /></a></div>
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This is a man who <i>knows</i> things!<br />
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Meet Rob Scoundrel, who gave me the lowdown on Canadian junk food. "You gotta try Coffee Crisps." I made a note, and he scoffed, "The Smarties you get in the States aren't the same--at all!"<br />
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Clearly we bonded. And by the time he left for his flight, we were Facebook friends, and snapping pictures. Junk food unites people. World peace, and Smarties.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTw-DVr5OkmRlQi_zFM8uSNQGZe9T9rlTaDQo-_ZB-R1qRJwK8aCJhCX9xYDZax3mu7h08gNu3XSQJOKIMZy55VcFpT5TKhg5wDB4riy7ajwx7ag8TfLdITc4TjP6pC6cx1-00/s1600/Coffee+Crisps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTw-DVr5OkmRlQi_zFM8uSNQGZe9T9rlTaDQo-_ZB-R1qRJwK8aCJhCX9xYDZax3mu7h08gNu3XSQJOKIMZy55VcFpT5TKhg5wDB4riy7ajwx7ag8TfLdITc4TjP6pC6cx1-00/s320/Coffee+Crisps.jpg" width="320" /></a></div>
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A few minutes later, Rob came back and offered this Gift from the Gods. Cheers to the nearby airport kiosk! Sparkies are like M&Ms, with better chocolate. The Coffee Crisps are delicious with a nice hit of coffee flavor, and not overly sweet. When my buddy Lance comes to Canada, he confessed, they buy them by the case at Costco.<br />
<span style="text-align: left;"><br />But wait, it gets better. </span><br />
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<span style="text-align: left;">I posted the photo on Facebook, and a flurry of responses came back. The love for Canadian junk food runs deep, y'all! The only problem? I didn't have a car. My trip was jam-packed and there wasn't a moment to spare, or so I thought. </span><br />
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<span style="text-align: left;">That night I was laughing about this entire exchange...meeting Rob at the airport, and the laundry list of Canadian junk food recommendations that followed. Well, let's just say, the Prince George Tourism folks did me a solid. After dinner one night, we pulled over at a 7-11. The neighborhood might have been questionable, but the goods inside were spot on! I grabbed nearly $30 worth of stuff, all in the name of 'research'. </span><br />
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<span style="text-align: left;">So, if you're headed over the border, first thing to look for is Old Dutch brand All Dressed Chips. Accept no substitutes. (Ruffles, WTF? No. No. No. Not even close.) Old Dutch? Hello, my lovelies! </span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><br /><o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgASeJCdi4MCx9hGhxwwxaLi_Qaacv3Yp-oeKRecvQHCoOYJ7-F9_eoiZofLcZkPbFK1_I6wT3WMzKP3I2Rr8a-EAnNXDEPjtKblScfcQ-cAMk3yLCuWsrYkP-n-WnQBeomRU/s1600/old+dutch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgASeJCdi4MCx9hGhxwwxaLi_Qaacv3Yp-oeKRecvQHCoOYJ7-F9_eoiZofLcZkPbFK1_I6wT3WMzKP3I2Rr8a-EAnNXDEPjtKblScfcQ-cAMk3yLCuWsrYkP-n-WnQBeomRU/s320/old+dutch.jpg" width="238" /></a></div>
What makes these chips so great? First, they don't skimp on the seasoning. Each chip is amply covered, and licking it off your fingers merely extends the joy.... Second, the chip itself is the perfect ratio--not too thick, not too thin, not too crispy (looking at you Kettle Cooked), and definitely not wavy. Pure potato flavor and ideally executed. What flavor is "All Dressed"? Well, there we have a bit of a mystery. It's like an everything bagel, in chip form, blending salt, vinegar, BBQ, sour cream and onion. In other words, utterly crave-worthy. Thanks for the tip Miss 604 and Chris Hoffman!<br />
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<span style="font-size: x-small;">Homesick Canadians can even<a href="https://www.canadiancarepackage.com/shop/moose-package/" target="_blank"> order a carepage</a> with all the goods! </span><br />
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After we left the store, my buddy Lance came through with his must have Canadian junk food list. Clearly another trip to Canada is in order, right? Well, in case you're headed to Canada, spread the love, and grab some junk food. Specialties to look for:<br />
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- Dare Fudge Cookies<br />
- Smartie McFlurry (at McDonalds)<br />
- Aero Bars<br />
- Crispy Crunch<br />
- Mr. Yorkie<br />
- Crunchie Bar<br />
- Mak Toffee<br />
- Ketchup Chips<br />
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<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-15395336246464861892016-05-28T10:43:00.001-07:002016-05-28T10:43:23.865-07:00Beguiling Delights at Northern Lights Estate Winery<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ts-rHT5WWBGskeutKvUP1RKfdUjWQkfthfr_kL5UtkGs55fPurr_wCmU4yb4WkXrkaay_TEivcjO2dkFcPt45IXib1mQ7IL8dQ7hjVT-eTLCQvA28GZG5za_o7zfkyDLHzqp/s1600/Northern-Lights-Estate-Winery-Our-Story-89.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ts-rHT5WWBGskeutKvUP1RKfdUjWQkfthfr_kL5UtkGs55fPurr_wCmU4yb4WkXrkaay_TEivcjO2dkFcPt45IXib1mQ7IL8dQ7hjVT-eTLCQvA28GZG5za_o7zfkyDLHzqp/s400/Northern-Lights-Estate-Winery-Our-Story-89.jpg" width="400" /></a></div>
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<span style="text-align: start;"><br /><br />On a trip to <a href="http://www.tourismpg.com/" target="_blank">Prince Gorge, BC</a>, top of the list for food lovers is a trip to <a href="http://northernlightswinery.ca/" target="_blank">Northern Lights Estate Winery</a>. The newly constructed tasting room with lofted ceilings and wrap around windows, features an orchard and and an idyllic spot along the Nechako River. </span></div>
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Wine tasting on beautiful grounds? I'm in! </div>
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But there's a twist.</div>
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At this high latitude, grapes do not thrive. The focus at Northern Lights Estate is on <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=8&cad=rja&uact=8&ved=0ahUKEwjA4ODRp_3MAhVK-mMKHYNOCxsQFghMMAc&url=http%3A%2F%2Fwww.nytimes.com%2F2011%2F10%2F09%2Fnyregion%2Ffruit-wines-turn-dry-and-sophisticated.html&usg=AFQjCNHmqF1UfldtGG1sqVPLh9Iv6wefNw&sig2=vkhAXE3Yyq-dafCIdKQZxQ&bvm=bv.123325700,d.cGc" target="_blank">fruit-based wines</a>. In other words, anything but grapes. Blending fruits such as blueberry, strawberry, haksup, gooseberry, apple, cherry, raspberry, black currant, and raspberry, they achieve wines that are reminiscent of familiar favorites, like Gewurtztraminer. </div>
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Take the adjectives that we normally use to describe wines, and put them in the bottle. Genius, no? </div>
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I met up with Northern Lights partner, Doug Bell, for a deep dive into their process. </div>
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The first thing you notice is that the fermentation tanks are much smaller than a typical grape winery. Why? Grape wines can be held up to a year. With fruit-based wines, the fermentation is a short 3-4 weeks. Then they pull out the fruit and press it. The advantage is that with fruit-based wines, they can produce three cycles a year. While the yield is small, this enables them to make wine year-round. </div>
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But wait. Everything that goes into a bottle isn't in season at the same time. You guessed it. While they use fresh fruit whenever possible, key ingredients like rhubarb have a short season, so they rely on a cache of frozen fruit. </div>
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Cross the busy Prince George Pulpmill Road, and you'll find a lush garden showcasing the fruits featured in Northern Lights Wine. The first thing Doug will tell you, is that they are proud of their growing practices. "We feed the soil, not the plant." And from this vantage point, you can see they are situated in a valley, which gives them a competitive advantage. The breeze blows off mold, frost pockets, mildew, and pests. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQ-gT55lf-Lm28zDRzsYUg3WrF-cFC3WFmkxUhyphenhyphenXDbXRbWCiJCPjdBXV5XmzfQRzhyiUms2G6sJ9zd8BNRljMXp1-aBAS_atWyA_UE6XSf7SDysUdFQmnIRVIt2dRpdEZ3Gzb/s1600/20160504_171155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQ-gT55lf-Lm28zDRzsYUg3WrF-cFC3WFmkxUhyphenhyphenXDbXRbWCiJCPjdBXV5XmzfQRzhyiUms2G6sJ9zd8BNRljMXp1-aBAS_atWyA_UE6XSf7SDysUdFQmnIRVIt2dRpdEZ3Gzb/s400/20160504_171155.jpg" width="300" /></a><br />Here, you trade romantic rows of grape vines for rhubarb plots and berry bushes.<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQYxJ1RRJ870EgXOrdqWF71Nn87CkD-UrwxNNca3EHf1RwiY_8MA-_IZq_laSm1-l20L3pldbP8NF9V0pUtZz-SDedKMX3NmB-ahxRjRdUqh_Jefx9xp9WlToP5nURcI_JQ9a/s1600/20160504_170855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQYxJ1RRJ870EgXOrdqWF71Nn87CkD-UrwxNNca3EHf1RwiY_8MA-_IZq_laSm1-l20L3pldbP8NF9V0pUtZz-SDedKMX3NmB-ahxRjRdUqh_Jefx9xp9WlToP5nURcI_JQ9a/s400/20160504_170855.jpg" width="400" /></a><br /><span style="text-align: start;">Just beyond the garden, in the summer, event spaces feature outdoor concerts, movie nights, and in the future, they hope to offer morning yoga classes. </span><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyS-fRvKzMY3_1hCc8lqfDRsp2XW666zm-XQTHjhGqNzO0IjWU-qDmJw8proJlv3JfCeJ6GoQsX3FuNjfsC6ahlN5HbetIDPJuuEIwUHi55-N6GwhpyA0y99_sFMcu4DGV4DCH/s1600/20160504_171310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyS-fRvKzMY3_1hCc8lqfDRsp2XW666zm-XQTHjhGqNzO0IjWU-qDmJw8proJlv3JfCeJ6GoQsX3FuNjfsC6ahlN5HbetIDPJuuEIwUHi55-N6GwhpyA0y99_sFMcu4DGV4DCH/s400/20160504_171310.jpg" width="400" /></a></div>
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Name that fruit. <br />Raspberries. </div>
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Have you ever heard of a haskap? As Doug explained it, the elongated haskap berry it has a high level of tannin and the complex flavor is both tart and sweet. It's essential to their production, they've locked down the entire local inventory. </div>
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Back at the tasting room, we finally got a chance to taste their wines. While I expected a fruit-based wine to be sweet, the first whites we tried were quite dry. Moving into the 'reds' you find the expected attributes of cassis and cherry. <br /><br />My favorite was a limited release called the Seduction. It may have had something to do with a sunny day, sipping wine on the patio....along the bank of a lazy river, but that's exactly what it was meant for. Well chilled, this blush wine made with rhubarb and strawberry was tart, with a hint of sweetness on the finish. <a href="http://northernlightswinery.ca/product/seduction/" target="_blank">Seduction</a>? Perfectly named.<br /><br />***</div>
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Though Northern Lights is a young winery, they're on to something special. Expansion projects are already under way and it will be exciting to see where they land in the years ahead. I suspect they will be a significant player shaping this emerging industry. </div>
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A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-12615685234237593872016-05-28T01:35:00.000-07:002016-05-28T01:35:13.356-07:00Dare to Explore: Prince George, British Columbia <div class="separator" style="clear: both; text-align: center;">
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Dare to explore? Challenge offered, and accepted.<br /><br /><i>Wait!</i><br /><br />Where is Prince George???? C-A-N-A-D-A!<br /></div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxCjEbY4f9VL-NQO2g9X-gJkz1QPLkPPlBIqc_xA0AMDhEzNYyFsUu55-25RMSo6KvZb4XAnowzZEinjtMg6xUItI7R-P_vIb3MVqks2TqHvLpEbE9pFGRZJpSPlP9I2iGHsT/s1600/Prince+George.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxCjEbY4f9VL-NQO2g9X-gJkz1QPLkPPlBIqc_xA0AMDhEzNYyFsUu55-25RMSo6KvZb4XAnowzZEinjtMg6xUItI7R-P_vIb3MVqks2TqHvLpEbE9pFGRZJpSPlP9I2iGHsT/s400/Prince+George.jpg" width="392" /></a><br />
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<span style="text-align: left;">At the confluence of two glacier-fed rivers, <a href="http://www.tourismpg.com/" target="_blank">Prince George </a>is an idyllic spot north of Vancouver. For those exploring Northern British Columbia, summertime festivals keep a steady stream of visitors coming through. With a thriving arts scene, excellent food, and a warm welcome at every turn, by the time I left, Prince George had worked its charm on me. </span><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPro-IdKJOoHv3c9eSTGz_EqpBn9_nFlrMcdSsvK-i06N3v4NYNRzUMba2TqDiwtE4BDO62BC8CVHCqm6za6rg3YK7mPp3gGbCeoSjJZbd5pX4tPTSVZ41st5iNMVUlZI5NjJ/s1600/20160504_115225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPro-IdKJOoHv3c9eSTGz_EqpBn9_nFlrMcdSsvK-i06N3v4NYNRzUMba2TqDiwtE4BDO62BC8CVHCqm6za6rg3YK7mPp3gGbCeoSjJZbd5pX4tPTSVZ41st5iNMVUlZI5NjJ/s400/20160504_115225.jpg" width="400" /></a><br /><span style="text-align: left;">Seattle -> Vancouver --> Victoria --> Prince George</span><br style="text-align: left;" /><br style="text-align: left;" /><span style="text-align: left;">From Seattle, getting to Prince George is a bit of an adventure, but the flight provides plenty of eye candy.</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMMUDp14BPlnYba1KD3HTRSr_VzbqS5_DiF6nW7EVlWTrN6GBhIX0xUfJzy5o7LPapquw8cJPKhd4GkZuP3xwSKhN3svj_4P0kl8bfCojVMlwebIpkQFHsnVucBPnxOwa8UTg/s1600/Victoria.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMMUDp14BPlnYba1KD3HTRSr_VzbqS5_DiF6nW7EVlWTrN6GBhIX0xUfJzy5o7LPapquw8cJPKhd4GkZuP3xwSKhN3svj_4P0kl8bfCojVMlwebIpkQFHsnVucBPnxOwa8UTg/s400/Victoria.JPG" width="400" /></a><br />Flying over the islands that dot the Inside Passage between the city of Vancouver (on the mainland) and nearby Victoria on Vancouver Island. Bit of trivia? Vancouver Island is the largest Pacific Island east of New Zealand. Getting here is a quick 15 minute flight from Vancouver.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQd6EWOO3CfuDcqY8-B3onQCh4ELW1Y-LJBYAfuA9OW3yhQGmvgvol0opd9rJcbAPkNeKhrn8agzUahNpRZMhlbWgMxinZyhS8j5zb4sk-68qh6bPyW7rNyJ6KpEuk0lKOK5h8/s1600/Logging2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQd6EWOO3CfuDcqY8-B3onQCh4ELW1Y-LJBYAfuA9OW3yhQGmvgvol0opd9rJcbAPkNeKhrn8agzUahNpRZMhlbWgMxinZyhS8j5zb4sk-68qh6bPyW7rNyJ6KpEuk0lKOK5h8/s400/Logging2.JPG" width="400" /></a><br />Historically, this area was settled for resources, including fur and lumber. Today, forestry is still a key part of the economy. Along the shoreline, you can see commercial rafts of tree waiting for transport.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnl0z3fRDNWq8mAlxmiT77tzS2WDiKu2FhGf04XV0E0DYrcD_eaVKz_gAlEgbiaUQ1zSSFQkiKQoc1jsCKHTtJreEx8rppAKq9LRij-tK08zyuUleqlECqhIxbuu0_hhGk99WY/s1600/Mountains.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnl0z3fRDNWq8mAlxmiT77tzS2WDiKu2FhGf04XV0E0DYrcD_eaVKz_gAlEgbiaUQ1zSSFQkiKQoc1jsCKHTtJreEx8rppAKq9LRij-tK08zyuUleqlECqhIxbuu0_hhGk99WY/s400/Mountains.JPG" width="400" /></a><br />Crossing the<a href="https://en.wikipedia.org/wiki/Coast_Mountains" target="_blank"> Coast Mountain Range</a>, we spent our time looking for glaciers and late spring avalanches. Fortunately my travel companion, <a href="https://twitter.com/outdoorsinsider" target="_blank">Jeremy Derksen</a>, is an ace mountaineer and gave me an impromptu lesson. "No, that's not an avalanche. See that spot over there? The side facing the sun? That's an avalanche."<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGpFDdum5LHchmo7HHR2hCDlrBfOL-lUbIuEb1E2ngSbB-F7u0kbhR_DA-GiMrjTk6DDOdG_mwsHka9d6tgiYiu9zbd5TuWMSNEgVbj-EdYUfFbBEPgl4mM2ydzmWY2176Kve/s1600/20160504_115649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGpFDdum5LHchmo7HHR2hCDlrBfOL-lUbIuEb1E2ngSbB-F7u0kbhR_DA-GiMrjTk6DDOdG_mwsHka9d6tgiYiu9zbd5TuWMSNEgVbj-EdYUfFbBEPgl4mM2ydzmWY2176Kve/s400/20160504_115649.jpg" width="400" /></a><br />Landing in Prince George, you're greeted by a mural featuring the town's mascot, Mr. PG. The original stands 24 feet high and is a tribute to the region's timber trade.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJ7LKJvDiBVwJGsFhgod7Idxy8flI88SLl6IxMyZSb3nUS4kdF4JfqLIOvIddvx6lC49J0wosr9OCYoA3JyA93drmmAX_6jVhG6ObLE9vH_LwX68gFte8K5iXAF10VQ63lkBo/s1600/20160505_085701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJ7LKJvDiBVwJGsFhgod7Idxy8flI88SLl6IxMyZSb3nUS4kdF4JfqLIOvIddvx6lC49J0wosr9OCYoA3JyA93drmmAX_6jVhG6ObLE9vH_LwX68gFte8K5iXAF10VQ63lkBo/s400/20160505_085701.jpg" width="400" /></a><br />While in town, I got a chance to check out the local book store, <a href="http://www.booksandcompany.ca/" target="_blank">Books & Company</a>. The kids section captivated me with a large section with subjects dedicated to various native tribes, aboriginals, and lore. This far north, you can see the aurora borealis or "Painted Skies."<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9M32L6TNNx_Mpq99dfosAJeryJxodzEXoyWQipfjKsavMTrEcQsoHPnTaX5tlisw4qrUhIutoZKTQQhW4KnyWcdtZnesDt7N1CpXmOWV9SimnR9qZBqn9aieRXIDgvufChPXt/s1600/20160505_090542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9M32L6TNNx_Mpq99dfosAJeryJxodzEXoyWQipfjKsavMTrEcQsoHPnTaX5tlisw4qrUhIutoZKTQQhW4KnyWcdtZnesDt7N1CpXmOWV9SimnR9qZBqn9aieRXIDgvufChPXt/s400/20160505_090542.jpg" width="300" /></a><br />Quick. Who's the most famous Canadian chef? <a href="http://chefmichaelsmith.com/michael/" target="_blank">Michael Smith</a> is a TV chef who has continuously been on the air since 1998. They had several of his books, but this chef-focused book caught my eye.<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3GxEmqzYL8pUyoECn8WEJEtYIUgL_75AQYvnSYEKzHbqHd_5hy5AHj4rQkb9l2oBQDPugw3dh_V5QnUQO-n6AyGQ1d5knyq66pgl8Hqxpn0eu6qaCTe8HlTc7XTRNjQqy8q4/s1600/20160505_090502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3GxEmqzYL8pUyoECn8WEJEtYIUgL_75AQYvnSYEKzHbqHd_5hy5AHj4rQkb9l2oBQDPugw3dh_V5QnUQO-n6AyGQ1d5knyq66pgl8Hqxpn0eu6qaCTe8HlTc7XTRNjQqy8q4/s400/20160505_090502.jpg" width="400" /></a><br />Understandably, <a href="http://www.amazon.com/True-North-Derek-Dammann/dp/1443431737" target="_blank">True North</a> is long on fish and seafood, but this dish stood out. Behold. Mortadella made with seal meat. The recipes headnote explains, seal hunting is highly regulated and there are quotas. White-furred baby seals are off limits. I wonder...if you don't hunt, is it possible to get seal meat through other channels? Ah well, I won't be making this anytime soon!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZEwBrN1rxVwtGEHJfZsneTkK9OP8V3vyFkmXGQac9HFu24m0k-ut6XD7Bh59LvNgeV5Fm4EtAIs9WU7veNenCpdJ7Cs1MoMC6lcjPah2Q-nL6tbqtzOfgi_Upw3dJXICxU58/s1600/20160505_163006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZEwBrN1rxVwtGEHJfZsneTkK9OP8V3vyFkmXGQac9HFu24m0k-ut6XD7Bh59LvNgeV5Fm4EtAIs9WU7veNenCpdJ7Cs1MoMC6lcjPah2Q-nL6tbqtzOfgi_Upw3dJXICxU58/s400/20160505_163006.jpg" width="400" /></a><br />Taking in Prince George's finest bites means a mandatory stop at <a href="http://www.ohhchocolat.com/" target="_blank">Ohh Chocolat Cafe</a>. Owner Caroline Longhurst indulged us in an after-hours chocolate dipping class, while we talked about her growing business. "We're perfectly imperfect in everything we do." Cases are lined with rustic cakes, over-sized confections and truffles, bolstered by hearty lunch and brunch offerings. "We're in a community that cares about taste and value" and she delivers on both.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglcLTOxSRcfJvvC6MtwUJBClpSH7Sn1E3zavt9wP8I9IABegjVEYW17p_YrKfaBDYYbP9_j8gjx37qYDl3XsmZqgrG9mDwZJ6oZqu-0JmrXgfyho8wXY8HMuQ7uOK3wqT9aO_/s1600/oopsie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglcLTOxSRcfJvvC6MtwUJBClpSH7Sn1E3zavt9wP8I9IABegjVEYW17p_YrKfaBDYYbP9_j8gjx37qYDl3XsmZqgrG9mDwZJ6oZqu-0JmrXgfyho8wXY8HMuQ7uOK3wqT9aO_/s400/oopsie.jpg" width="400" /></a><br />The bite that haunts me still is this lovely morsel, affectionately known as an Oopsie. A deluxe version of Rice Crispy Treat, Ohh Chocolat's Oopsie begins with honey, white chocolate, peanut butter, and Rice Crispies. Palm-sized portions are cut into bars, then dipped in chocolate. It's a glorious creation and if mail order was an option, it would be on my regular rotation. <br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAgR70lVcjtHm6yaprE84zRRBz06CcdXgEOS-s1rPYFPvMbOB4_Ck_xW4s-LxHvP8fJ3Quze_Zg_1PdNoMEbQJp53mfUbT-NZXYryStzYZVijQQhPc2yi8nqVaYefg70F-TUo/s1600/plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAgR70lVcjtHm6yaprE84zRRBz06CcdXgEOS-s1rPYFPvMbOB4_Ck_xW4s-LxHvP8fJ3Quze_Zg_1PdNoMEbQJp53mfUbT-NZXYryStzYZVijQQhPc2yi8nqVaYefg70F-TUo/s400/plate.jpg" width="400" /></a></div>
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Between the flight and a bit of sight seeing, it was time to grab a glass of wine and relax. Fortunately, we nabbed a reservation at <a href="http://www.cimos.ca/" target="_blank">Cimo Mediterranean Grill</a>. Their mezze shared plate is perfect for noshing. Turn your gaze to the lower left hand corner of the photo and you'll see the most delicious lemon-infused risotto cakes. A creamy, feather light interior, played against a crispy pan fried exterior, and with that, chef set a new benchmark.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZVir6rIbTMvTCZ11lRfp8XFavlMNXtxoBsvDTz8zb71nHiiy7sLcJMgveMc_dEu3P14WA4ejVGK4cL_qiyYdQNooNaFLqFhYUA_u_rrlLguO-sgfnMtrcF0BxFT_uBeC54bi/s1600/20160504_193939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZVir6rIbTMvTCZ11lRfp8XFavlMNXtxoBsvDTz8zb71nHiiy7sLcJMgveMc_dEu3P14WA4ejVGK4cL_qiyYdQNooNaFLqFhYUA_u_rrlLguO-sgfnMtrcF0BxFT_uBeC54bi/s400/20160504_193939.jpg" width="400" /></a><br />The beauty in Mediterranean food is that it can be so simple, and yet, extraordinary. At Cimo's, Salt Spring Island mussels were quickly simmered in a beguiling mix of basil, almond pesto, and cream, and I was swiping every last drop from the bowl.<br /><br />***<br /><br />Cheers to exploring a destination! More to come tomorrow....<br /><br /></div>
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<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-14422974165778020232016-01-31T09:46:00.002-08:002016-02-24T20:19:13.631-08:00Have Bar, Will Travel<br />
Does my life look dreamy to you? <br />
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<i>Because it is. </i><br />
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Some days, I can't wrap my brain around it. Dinner with Tony Bourdain, lunch with Mark Bittman, brunch with Joel Salatin. It boggles my mind.<br />
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And last week, I managed to hit a new high. <br />
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I had a meeting with an entrepreneur, and scheduled a rendezvous at my local coffee shop. Picture a Jerry Garcia-themed place with heavy wood tables. The bread is organic and made in-house. A reader board outside begs, "Save the Butterflies!" You get the idea....<br />
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I breezed through the door, and stopped dead in my tracks. A shaft of light illuminated a stylish travel bag perched on a table. I glanced toward the owner. He looked straight out of a magazine. Tall, blonde, and a presence that was unmistakable. I pictured him stepping off a private jet, flying direct from Tokyo or Milan.<br />
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"Hi! Are you Craig?"<br />
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Yep. That's him. My one o'clock.<br />
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Minutes into our conversation, I'm relieved to discover, Craig Krueger's more substance than style. He may be easy on the eyes, but Craig leads with impressive drive and business acumen.<br />
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I'm intrigued. How did he go from a small town, population 1,500, to inventor and entrepreneur, with a product sold in over 20 countries? It's often said that the puzzle pieces of life fit together best, when looking in the rear view mirror.<br />
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A small town Midwestern boy, Craig was no stranger to hard work. "I started declaring income when I was fifteen." He and his twin brother harvested ginseng fields in Wisconsin from sun up until three. After work, they went to their grandparent's house and bailed hay until dark. Farm work waits for no one.<br />
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College was looming, and to pay for it, they enlisted in the Army reserves. Still in high school, summer their junior year...was spent at boot camp. The brothers returned home for senior year, and shortly after graduation, Army training beckoned. A mind for detail became evident. In college, Craig studied anesthesiology, and trained as a combat medic in the reserves.<br />
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<plot twist.=""><plot twist="">Plot twist.<br /><br />On a whim, he submitted photos to a model search website. A scout signed him on the spot. First gig? Fly to LA for an Ambercrombie & Fitch campaign. <br /><br />Between modeling jobs, he worked as a bartender, specializing in off-site events. Eventually he owned his own business, hiring out bartenders for private events and corporate gigs. Sold that. Pursued something else. It wasn't the right fit and a moment of crisis hit. What's next? "I was at the end of my rope." <br /><br />After some soul searching, he remembered those years, traveling to various events. Bartenders would show up with their kit in a suit case, a shopping bag, or a box. "It was nuts!"<br /><br />The wheels were in motion. "What if...I designed a bag to make it easier? A mobile bar...in a bag?"<br /><br />Diving into an industry you know nothing about? How do you go from idea to innovation? That can be intimidating. Fortunately, he was in the right place. "I found resources that were plugged into the old sewing community in Seattle." JanSport, Filson, and Eddie Bauer all had their start in Seattle.<br /><br />An avid learner, Craig explored all aspects of the business--from the prototype to patterning, and making markers. (Markers are made so you know what your yields are when the design is laid out on fabric. Maximize the layout for minimum loss--which becomes key, especially with an expensive fabric. Leave as little as possible on the cutting room floor.)<br /><br />Finding players with a legacy was key. He tapped into a bag consultant with 20 years experience, a pattern maker that's been in business for 30 years, and a manufacturer who specializes in American-made products. "You know the Crawfish House in White Center? My stitcher is near there."<br /><br />At the cafe, we opened the bag, and people immediately stopped to ask about it.<br /><br />"I created the bag I wanted to carry."<br /><br />Craig drew inspiration from medical bags used in combat, and he adapted it for bartenders. Thoughtful features include a neon orange interior that's visible in low light conditions. The steel grey exterior is made with a high-grade waterproof material, and it's lined with a durable cloth used for sailing. The sexy design screams Porsche and Rodeo Drive-style, with rugged function. Multiple strap options are built in (messenger, backpack and handle), and made for an urban environment. "Bartenders ride the train, bike, or motorcycle to work. They need flexible options."<br /><br />While the bag is designed with bartenders and brand ambassadors in mind, immediately I thought of camping, boating, or weekend getaways with friends. It may be designed for pros, but I'd get some serious use out of it. <br /><br />BYOB--Bring Your Own Bar? <br /><br />I'm on it!</plot></plot><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixIIgF4BCoypJg9wIgEi5l7_hWfQYUNJlWegJVKig0XW0eaGkt4pgoLESy-I6rlzf1zQu40kmUqcUd5vEl7ZZ2fWyAChcTOCV_OIog996q_JPx4VVDWqu6HAZBWMsgkjh7iIfH/s1600/20160128_130651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixIIgF4BCoypJg9wIgEi5l7_hWfQYUNJlWegJVKig0XW0eaGkt4pgoLESy-I6rlzf1zQu40kmUqcUd5vEl7ZZ2fWyAChcTOCV_OIog996q_JPx4VVDWqu6HAZBWMsgkjh7iIfH/s320/20160128_130651.jpg" width="263" /></a></div>
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Looks like a typical carry on bag, yes? The magic is inside....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuHp6TuGGS8gsRX_amI1WsXyb3H2rtd1LT1YQrrGOwZ8kHaN6sMf5RcKTvBfIaW7FaEcKSo1CXUYz_GcFfDQ5oaPcTiBoeHMRpDsCXXsmdJEwy9TajzT_yliL1ikgZxz4FECi/s1600/20160128_141947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuHp6TuGGS8gsRX_amI1WsXyb3H2rtd1LT1YQrrGOwZ8kHaN6sMf5RcKTvBfIaW7FaEcKSo1CXUYz_GcFfDQ5oaPcTiBoeHMRpDsCXXsmdJEwy9TajzT_yliL1ikgZxz4FECi/s320/20160128_141947.jpg" width="240" /></a></div>
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Essentials.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTscusz5MRDLc2lN1wWs0-oGgzuinnr_MrcO5frczWLKJOVh6lQo5K6qajMXJ-kgyVdB-qTkkpLOHlIPpc4pTNEpPG9fferHw7quI92Cky5v00Q8DYSNz2eFmQMJHHb6brySY/s1600/20160128_130831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTscusz5MRDLc2lN1wWs0-oGgzuinnr_MrcO5frczWLKJOVh6lQo5K6qajMXJ-kgyVdB-qTkkpLOHlIPpc4pTNEpPG9fferHw7quI92Cky5v00Q8DYSNz2eFmQMJHHb6brySY/s320/20160128_130831.jpg" width="320" /></a></div>
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What's your preference? Stirred or shaken? Notice how the bag completely opens from the top and both sides? The open panel tucks into a pocket, allowing easy access to the contents inside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GeatH_kU-5tfpE_ZGf6STOSuR0pvnYcbYEkbrCTiVB52sa6RA6UcGI7fGgqO-f7PfvQqI2T3I2AMg0DAXUVSLJD4-xXvYOt_RQWWty01VkExhEUy4lnNmxz0el9dzSXaZ353/s1600/20160128_130609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GeatH_kU-5tfpE_ZGf6STOSuR0pvnYcbYEkbrCTiVB52sa6RA6UcGI7fGgqO-f7PfvQqI2T3I2AMg0DAXUVSLJD4-xXvYOt_RQWWty01VkExhEUy4lnNmxz0el9dzSXaZ353/s320/20160128_130609.jpg" width="240" /></a></div>
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A side panel opens to hold your bar kit and stirrer. A deep pocket runs the length of the bag and easily fits a laptop.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfl58S2rpVdVoHnaCtxCB8DfMKC_YJ5rubDl0tkAj-_Oqtwr6tTf4z7VgtyvMpYDVgVQi0xuIoeeR_Bfixe5q8T-3KFlC4yWnszjqHIGfR1clfC9SOiXfAjvV2keeo-Sk2i55/s1600/20160128_134818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfl58S2rpVdVoHnaCtxCB8DfMKC_YJ5rubDl0tkAj-_Oqtwr6tTf4z7VgtyvMpYDVgVQi0xuIoeeR_Bfixe5q8T-3KFlC4yWnszjqHIGfR1clfC9SOiXfAjvV2keeo-Sk2i55/s320/20160128_134818.jpg" width="240" /></a></div>
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Pocket detail. Customize your kit anyway you want, but Craig's looked like this. L-R, Top to Bottom: Muddler, bottle key, peeler, cocktail strainer, jigger, knife, ice scoop, Microplane, and julep strainer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpn76K22rzUnE-kdq2uNCNLRxrzhcqzqIZlTucxyEQvc6gIjTwEyVaMFqcpdfbWxJf7N9mGcWeUMt7Y5SnbNAv2PCkEFJHGmDNxTW-XifY-tmHRuVW8WUAGrG0fKkUCwOJXdje/s1600/20160128_143403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpn76K22rzUnE-kdq2uNCNLRxrzhcqzqIZlTucxyEQvc6gIjTwEyVaMFqcpdfbWxJf7N9mGcWeUMt7Y5SnbNAv2PCkEFJHGmDNxTW-XifY-tmHRuVW8WUAGrG0fKkUCwOJXdje/s320/20160128_143403.jpg" width="320" /></a></div>
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Long on style and function, his bags are all handcrafted and made in the USA. <br />
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<b>****<br /></b></div>
<b>UPDATE 2/24: </b>It's HERE! The Kickstarter is <i>live</i>. Get your very own bar in a bag. https://www.kickstarter.com/projects/mavenhal/bar-back-urban-multi-carry-travel-backpack-to-tote<br />
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<b>Update: </b>You want one. I know you do. Sorry. This is just a preview. It's not available for sale yet. Craig's Kickstarter launches 2/15. I'll get you a link when it's live.<br />
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In the meantime, check out the 1.0 version of the bag. http://mavenhal.com/<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-89039591044125927012016-01-06T08:41:00.007-08:002016-01-07T14:25:03.184-08:00When the Stars Align - Inside the StarChefs Gala <div class="separator" style="clear: both; text-align: center;">
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In December, New York based StarChefs shined the spotlight on Seattle's Rising Stars. But first, you need to know this: selection for the awards is a grueling process. Over the course of three trips (averaging 7-8 days each), StarChefs teams photographed and interviewed over 100 chefs and food artisans. (Full list of the Seattle Rising Stars is <a href="http://seattlerefined.com/eat-drink/who-are-seattles-rising-star-chefs" target="_blank">here</a>.) </div>
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Earlier this summer, I had a rare opportunity to sit in on one of those interviews. Chefs are asked to prepare four dishes -- three that are currently on the menu and one chef's choice. That single chef's choice dish says a lot. For the interview I attended, chef Katie Gallego prepared a consume with a whimsical house-extruded alphabet pasta, strewn with fresh flowers. Why this dish? For her, soup holds a special reverence. It's the mark of simple ingredients, executed well. Honing her technique, perfecting consume took several months. The pasta extruder was new to the restaurant, and getting the dough just right took some trial and error. Using the alphabet die for her pasta shape reflects both nostalgia and her tongue-in-cheek humor, while delicate blossoms added a feminine touch. (Lady chef in the house!) Looking into the depths of her soup, I was reminded...if you ask, there's a story behind everything. </div>
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On to the event! At the awards gala, I had an all access pass. Wine in one hand, camera in the other, let's go find some trouble....</div>
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Heading into the awards ceremony are Canon's Director of Hospitality Charles Veitch III, Stoneburner and Bastille's sommelier James Lechner, and Rocky Yeh, spirits portfolio ambassador for Vinim Wine and Importing (aka <a href="https://www.facebook.com/CampRunamok/" target="_blank">Camp Runamok's</a> <a href="https://www.facebook.com/CampRunamok/photos/a.743564012364988.1073741868.275773902477337/743564422364947/?type=3&theater" target="_blank">Benevolent Dictator</a>.) </div>
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Getting ready to take the stage are Rising Stars (L-R) Travis Kukull of Mollusk, Brandon Pettit of Delancey, and Edouardo Jordan of Salare.</div>
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Well, hello there! More Rising Stars. (L-R) Brendan McGill of Hitchcock, Heong Soon Park of Tray Kitchen, and Joe Ritchie from Goldfinch Tavern at the Four Seasons Hotel.<br />
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Winners row. All the StarChefs award recipients were seated in the back row of the theater. A proverbial who's who in Seattle food and drink.</div>
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A packed theater for the awards ceremony.</div>
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Goldfinch Tavern chef, Joe Ritchie with his award. "Hi Mom, I won!" </div>
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While Joe was on stage getting another award for best plating (and a $5,000 check), I got a closer look at his RisingStars award. Nice, eh?</div>
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Coming off the stage, I caught up with the boys of McCrackenTough restaurant group. (L-R) Are Rising Stars Jeff Vance, executive chef of SPUR Gastropub and Cameron Hanin executive chef of Tavern Law. Lending a hand for the night is Chris Morgan.<br />
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After the awards, the recipients raced back to the main gala, gearing up the crush of people. Here Revel chef-owner Seif Chirchi (left) puts the finishing touches on his dish of seared wagyu, cucumber laarb, sorrel, and shrimp. </div>
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StarChefs honed in on Seattle's small distillery movement. Nabbing an artisan Rising Star award is Westland Distillery, pouring American Single Malt Scotch Whiskey. That's Westland's Sales Manager Matt Freerks on the left and Whiskey Ambassador Drew Haugstad on the right. </div>
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Have waffle iron, will travel. </div>
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Mollusk chef Travis Kukull created a an okonomiyaki for his restaurant's menu. He was looking for street-style bar food that was international, but adaptable to a Northwest spin. Breaking with tradition, he wanted to use Northwest ingredients inside and on top. Admittedly, he has a "very active mind" and says he's cooked over 500 versions, sometimes changing it every day. For the event, his okonomiyaki featured pickled local giant octopus (whole octopus ranging 20-30 pounds), kewpie mayonnaise, and bonito flakes.</div>
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"Hey Chef! Can I get a photo?" "Sure! Can my wife be in it?" Mollusk chef Travis Kukull and his wife, Rachel.</div>
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I've been following this woman on Twitter for years. A highlight of the night was meeting Antoinette Bruno (@Antoinette_b), StarChef's CEO and Editor-in-Chief. Oh, the stories this woman could tell! Hero worship got the best of me and all I managed to eek out was something like, "I'm a huge fan of your work." </div>
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Plating in action, thanks to students from Seattle Central Culinary Academy. </div>
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This was a tower of goodness, but I tilted the top back so you could see the layers. Canlis is a legendary fine dining restaurant, often on the James Beard short list for best restaurant in America. Here, their pastry chef has prepared "Banana Brains" with chocolate, banana, miso, and peanuts.</div>
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Rising Star pastry chef, Baruch Ellsworth, from Canlis. </div>
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Look at this beautiful dessert! My camera doesn't do it justice. Pastry chef Junko Mine is at Cafe Juanita, a highly regarded upscale Italian restaurant. The official description is woefully short: Chocolate Bread, Ricotta, Fruit, and Nuts. I tracked back with the owner, Holly Smith, for more information. Bread, really? "Her bread is amazing and it's great as a loaf...for this dish, turning it into a crostini gave great texture and allowed us to use the bread in a dessert in an unexpected way. Gianduja, house made is on top, ricotta, house made and flavored with orange zest and a great local honey below." How do they achieve those otherworldly shapes? Thin slices of bread are draped over foil cylinders and baked until crisp.</div>
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The chefs of Cafe Juanita. Meet James Beard Award Winner and chef-owner Holly Smith with Rising Star pastry chef, Junko Mine.</div>
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<span style="text-align: start;">If anyone's counting, the boys from the McCrackenTough restaurant group picked up <i>four</i> Rising Star awards. SPUR's bartender, Seth Sempere, prepared a beguiling cocktail called the Mambo Sun.</span></div>
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What's in Sempere's Mambo Sun? Here you go....</div>
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Without a witness, I could have done some serious damage here. Behold...Clare Gordon and General Porpoise's warm apple galettes topped with melting camembert. The crust was absolute perfection. Dear Clare, what's the secret behind your crust? She tells me it's all butter "and I use a robot coupe. It's fast, which helps keep the ingredients super cold." </div>
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Crew for the gala: Joshua Hart of Monsoon, Rising Star Clair Gordon of General Porpoise, and her pastry cook, David Casler.</div>
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Each dish of the night was paired with a beverage, and several people pointed me here. "Have you tried The Pundit?" A notable stop, for sure. This is the 2013 Syrah from Tenet Wines, based in the Columbia Valley, WA.</div>
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This dish stopped me in my tracks. Cameron Hanin of Tavern Law presented foie gras paired with freshly shaved mushrooms and Saskatoon berries. Fortunately, the evening was winding down and we had time to talk. The pairing caught me off guard, so I asked him about the thought process behind his dish. In my notebook, he drew a diagram. First, he starts by asking himself, "What's special?" Saskatoon berries have a very short season (three weeks) and he had a stash of them frozen. Next, what's the flavor profile? Raisins and vanilla. What goes with that? Foie. How do I want to serve that? In a mousse? Terrine? Torchon? The torchon won. Next, what goes with offal and game meats? Juniper, red wine, and mushroom. All flavors he worked into the dish. Why raw mushrooms? For earthiness and texture. Dressed in a light vinaigrette, the mushrooms softened some, but still retained freshness and texture, adding a nice contrast to the berries. The berries are pickled in champagne vinegar and simple syrup, then tossed with a puree of juniper, more Saskatoon berries, and red wine.<br />
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Want a drink? Bastille and Stoneburner sommelier, James Lechner. Notice the pin on his lapel? Court of Masters Sommeliers. </div>
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At the tail end of the event, I met Canlis chef Brady Williams. While I neglected to get a photo of his dish, it was the essence of simplicity. The brief description of his dish says, "Spot prawns, Vermouth, and Espelette." Scrawled in my notebook is this entry, "Most tender, delicious prawn I've ever had. He cooked it for just 3 minutes." What's the secret? Sous vide shimp and outstanding sourcing. The spot prawns came from a fisherman in Alaska. He says, "I bought his entire quota--1,400 pounds." </div>
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Packing up for the night. Here's the Canlis gear. Sansaire sous vide, natch.</div>
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And finally, the after party at the Coterie Room. Pictured here is Sean Kenniff from StarChefs' NYC office, who introduced me to Mack McLaughlin of Greenman farm. Everyone has a story, right? According to Sean, Mack "transitioned late in life from furniture making and repair to raising microgreens because he thought there's gotta be a way he could make money from farming. He delivers his microgreens to restaurants alive, in dirt, still growing."</div>
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Cheers! To <a href="http://seattlerefined.com/eat-drink/who-are-seattles-rising-star-chefs" target="_blank">Seattle's Rising Stars</a>. (Photo credit: Star Chefs)</div>
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<br /><div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-54505942916423104402016-01-03T14:52:00.001-08:002016-01-04T12:28:55.551-08:00Cooking with Kitchen Gypsy, Joanne Weir<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapAWBI3kStomobuMoF6dpKAV63HbHmr2WvBG8Ytb4STsJPof0V1GAXkj48VhqkY7keHnpR4KSRhTsOmhLlWIlXu12pG432hTVsrSR2DKaFIzHEvhxiyuXZuLfrPavl9G0dUw4/s1600/Renee+-+Book+cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapAWBI3kStomobuMoF6dpKAV63HbHmr2WvBG8Ytb4STsJPof0V1GAXkj48VhqkY7keHnpR4KSRhTsOmhLlWIlXu12pG432hTVsrSR2DKaFIzHEvhxiyuXZuLfrPavl9G0dUw4/s400/Renee+-+Book+cover.jpg" width="260" /></a></div>
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For her 18th book, Joanne Weir's <a href="http://www.amazon.com/Kitchen-Gypsy-Recipes-Stories-Lifelong/dp/0848746031/ref=sr_1_1?ie=UTF8&qid=1451935053&sr=8-1&keywords=kitchen+gypsy" target="_blank">Kitchen Gypsy </a>is a personal deep dive. One part scrap book, one part treasured recipes. It's like swapping tales with girlfriends over a glass of wine. Recipes like the Cafe Cake trigger memories of interviewing with Alice Waters for a job at Chez Panisse. A margarita making challenge that ultimately leads to opening her first restaurant--years after she'd already been an accomplished author with a long-running television series, and led countless culinary tours abroad.<br />
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And now, my own memories are inextricably linked to this book. <br />
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I received a note from my friend Renee. Come to dinner. Invite a few friends.<br />
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Joanne was in town touring with her new book. She had author events and interviews scheduled for several days. On her final day in Seattle, we gathered on a rain soaked evening at Renee's house. Longtime friends, for years I'd heard stories about Joanne's wedding (her cake had peaches), and their travels together in Morocco and beyond. And of course, I watched Joanne's show for years.<br />
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Chance of a lifetime? I'm in!<br />
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We decided to do a potluck based on Joanne's new book, Kitchen Gypsy. I arrived a bit early, and when Joanne came into the room, she was just like she is on TV, warm and engaging. Without thinking, I went to hug her hello.<br />
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The weather was awful (we've had record-breaking rainfall), and the rest of the guests arrived over the next hour. Looking back, it was intended to be a bunch of bloggers, but it turned out to be pros who happened to have food blogs. In addition to their dish, they all brought something special that was a reflection of them and their work.<br />
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Joanne made a couple dishes from her book. It has a heavy storytelling component and she elaborated on the stories. For the paella, she pointed to a photo of a handwritten index card in the book. Tattered and splattered, she said, "I've carried around that recipe for years!"<br />
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Cynthia Nims has authored 15 books and brought a copy of her latest, which isn't released yet. (Oysters: Bringing Home a Taste of the Sea. Amazon says it will be out mid-January.)<br />
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Kathleen Flynn, author of the best selling book, The Sharper Your Knife, The Less You Cry, interviewed Joanne for a podcast earlier that day (also not released yet.) As a gift, she brought a copy of her latest book, Burnt Toast Makes You Sing Good. Kat's also a strong advocate for changing the food system and is currently working on a documentary with director Michael Moore.<br />
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Jason Price is a journalist who writes about food and has a pet passion for charcuterie. Last year, he spent two weeks working at The Fatted Calf and has been interviewing and writing about some of the best chefs in the business. He brought home cured culatello and tonnato de maile.<br />
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Nancy Croisier is a marketing and events manager from Efeste winery, and brought a range of bottles to pair with dinner.<br />
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Sara Sanford used to run the charitable foundation for a major league baseball player and now runs a women in finance initiative for a major financial institution and their West Coast giving program. She's a terrific home cook and one of my dearest friends (hello, moral support!)<br />
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Our host, Renee Behnke, is the former owner of Sur La Table (she sold a couple years ago) and as you can imagine, she's got entertaining down to an art form. Her home is open and spacious, and designed with entertaining in mind. Her husband, Carl, poured stiff drinks and got the conversation rolling. For a moment, I was distracted by their fabulous art collection--blown glass, lots of modern art, and over-sized original oil paintings that took up most of the wall space. Most homes can't accommodate art that large, and yet every room had something big and bold.<br />
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More than once I thought, "How did I get here?" Then Joanne would launch into a story about working with Alice Waters, or she and Renee would share a story from their travels abroad....It was surreal.<br />
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I remember growing up in Peoria, Illinois, which felt like the middle of nowhere, surrounded by corn fields. My mom would pour over the Sur La Table catalog. It was her lifeline into a world she could only dream about, and yet, somehow, I ended up at this dinner party.<br />
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I called my mom the next morning (after my hangover subsided).<br />
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I took photos most of the night, but as always, I wish I took more. Here's a few of the evening's highlights:<br />
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My friend Nancy is a huge Joanne Weir fan and it was a thrill to see them finally meet. Joanne is one of the few TV chefs who includes wine pairings. That, along with simply prepared but incredibly delicious recipes makes Nancy a lifelong fan. In fact, she had Joanne's book days after it was released.<br />
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A small sample of the wines paired with dinner.</div>
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Of course you'd expect the former owner of Sur La Table to have a drool-worthy kitchen! Check it out. Two marble-topped islands with open shelving underneath. Behind me is one walk-in pantry, and behind the Kat and Cynthia on the right, is another walk-in pantry. Off the kitchen is a large deck for entertaining, and there's a window cut into the wall for passing dishes through. Genius, no? A consummate entertainer, her house if filled with details like that.</div>
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The built in china cabinet and one of the refrigerators. Everyday china is stored here.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMEgdCGW5S0GtnL98PjiTVSeTgcH8X-uQ7MPuP4PFa_rkP1vcdNGwlOvu7hDahCxJj2n329qXhOr9nPgK_mViawnQz1qeo0BklDxyyUOqOJQKoRN1s65Uzr4peZDP-YhBWlij/s1600/Renee+-+pantry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMEgdCGW5S0GtnL98PjiTVSeTgcH8X-uQ7MPuP4PFa_rkP1vcdNGwlOvu7hDahCxJj2n329qXhOr9nPgK_mViawnQz1qeo0BklDxyyUOqOJQKoRN1s65Uzr4peZDP-YhBWlij/s400/Renee+-+pantry.JPG" width="400" /></a></div>
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Wonderland, pantry-style. This pantry houses fine china, polished silver, stemware, and a few serving pieces. Notice the clean lines and terrific order? Looks like Sur La Table, no? Her mark is evident in every store.</div>
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This is a detail of a larger piece that hangs in the entry way. For scale, the face is taller than me.</div>
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I called earlier in the day and the table was already set. Entertaining pro tip: do everything you can well in advance. Instead of a runner, these glass horses lined the center of the table. Candle light flickered and illuminated the horses. Stunning, no?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-LG2ftalTqdgCvgk5cKAC-uzGvwzwea10iGnaVZlx6yCHBYyjDLJKcwm5ocAwkytoaAUyJbenqG38v1UH8Y7KePm9i26Yi4p48j3IZbW78dYexYRsKkgdJBBisKZ-V9P3-p_/s1600/Renee+-+Joanne+Cuisinart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-LG2ftalTqdgCvgk5cKAC-uzGvwzwea10iGnaVZlx6yCHBYyjDLJKcwm5ocAwkytoaAUyJbenqG38v1UH8Y7KePm9i26Yi4p48j3IZbW78dYexYRsKkgdJBBisKZ-V9P3-p_/s400/Renee+-+Joanne+Cuisinart.jpg" width="225" /></a></div>
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Back in the kitchen, Joanne put the finishing touches on one of her dishes. This is a classic lesson in the beauty of simplicity and a few well chosen ingredients. I originally passed over this recipe, and it ended up being my favorite dish of the night!</div>
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Simply delicious. Toasted almonds and fennel seed, tossed in a food processor with anchovies (think: umami), fresh mint, orange zest, orange juice, and olive oil. Served on a toasted crostini, I'll be making this dish again and again. Easy, different, and delicious. A hallmark of Joanne's signature style.</div>
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Getting the oil just right. First it was too cool, then it was too hot. Renee is taking the temperature with a lazer reader, a la Alton Brown. Notice the built in bookcase behind Renee and Joanne? A cookbook library<i> in</i> the kitchen. Genius!</div>
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I saw Joanne cook this dish on her show, and decided it would be my contribution. It's a dish created for her Sausalito-based restaurant, Copita. For her version of papas bravas, starchy potatoes are baked until tender, then cut into large chunks. Deep fried along side flour-dusted rings of jalapeno, it's another winning appetizer from Kitchen Gypsy. Hot out of the oil, the potato and jalapeno are dusted with a spice mix of chile, cumin, lime zest, and salt. Served with a cooling dip of avocado and sour cream, it's a terrific bite. (Photo credit: Thomas J. Story)</div>
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Lessons learned: I brought the potatoes roasted, and both the spice mix and crema already finished. I was really glad Joanne was there and I got a chance to see her unflappable instructor skills in action. My spice mix was too spicy, so we added ground cumin and salt. The crema called for 'salt to taste' and she added more salt to make it pop. Slicing the chunks of potato, Joanne guided me, encouraging bigger pieces. Once the potatoes were out of the oil, it was clear why the bigger pieces were better. In this twice cooked method (baked, then fried), the bigger pieces were crispy on the outside, tender and fluffy inside. Smaller corner pieces were crispy all the way through.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFTZ7t3Oc4o5KtHGwPKG-rv395J5DyekM7M25nije7lTUS5ZxFW6StWMKIUnls6vRxL1Wnyuqw_t7ZYQkvM0-fooSarEArph-PsU52CjcQ4qAtBoadYViW8RROTGz2oHm8UnT/s1600/renee-soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFTZ7t3Oc4o5KtHGwPKG-rv395J5DyekM7M25nije7lTUS5ZxFW6StWMKIUnls6vRxL1Wnyuqw_t7ZYQkvM0-fooSarEArph-PsU52CjcQ4qAtBoadYViW8RROTGz2oHm8UnT/s400/renee-soup.jpg" width="225" /></a></div>
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Jason made the carrot soup with anise. This recipe is from the Chez Panisse chapter and it illustrates how a simple tweak--anise seed and anise liquor can turn a simple soup into a showstopper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1FcChVtbaRVNP6YWK0-4ZsF6ZJTGJ9uFVC99ID4k-nFIDJQEvAjLgwgmfOiQNCrz8Ykw5GsMynwBlCBhrStl20WZVd8kxyL_jcUhhqdwLnuFZUgdzBqNOqPNWfAoCISSR4Qx/s1600/Renee+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1FcChVtbaRVNP6YWK0-4ZsF6ZJTGJ9uFVC99ID4k-nFIDJQEvAjLgwgmfOiQNCrz8Ykw5GsMynwBlCBhrStl20WZVd8kxyL_jcUhhqdwLnuFZUgdzBqNOqPNWfAoCISSR4Qx/s400/Renee+2.jpg" width="400" /></a></div>
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With a group of friends, there's nothing better than noshing in the kitchen before dinner. Here, Jason's <a href="http://thehungrydogblog.com/2015/08/how-to-make-tonno-di-maiale/" target="_blank">homemade tonno de maile</a> is being warmed in a shallow pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6mRtkkGA2Z4wOCz4okAibMuY3lWUj8BxTynoKe8HEej_omSENNZXTheVwV4MCNFV31O-aXIjuloJYYBAKvdgl31ryaHGCUIKeVtz8ggpvliPbtfX5buYMPLOKlbJ6M7rMoPR/s1600/renee+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6mRtkkGA2Z4wOCz4okAibMuY3lWUj8BxTynoKe8HEej_omSENNZXTheVwV4MCNFV31O-aXIjuloJYYBAKvdgl31ryaHGCUIKeVtz8ggpvliPbtfX5buYMPLOKlbJ6M7rMoPR/s400/renee+1.jpg" width="225" /></a></div>
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This is the outcome of a passion project gone wild. Jason's culatelo--the king of proscuitto. A hind leg of pork is deboned, stuffed into a beef bladder, salted, and hung in a curing chamber for 8-14 months. You know, no big deal. I didn't ask, but I'm guessing he also has a slicer for those consistent, transparently thin slices. If you want to see how it's made, <a href="http://thehungrydogblog.com/2015/11/how-to-make-culatello/" target="_blank">step by step directions </a>are on Jason's blog.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19G03gRYXK13n5wrn7I3nrTsaiUyc6NdmamKVAaWlwPYozw4TKmuT87ryj5ZVR0Qwyl0RefFRR33XJguoBBUmwGsJB4xibKEnWcijxguJE3lo5BglJJPjx43NIetgXOF4HIsV/s1600/Renee+-+buffet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19G03gRYXK13n5wrn7I3nrTsaiUyc6NdmamKVAaWlwPYozw4TKmuT87ryj5ZVR0Qwyl0RefFRR33XJguoBBUmwGsJB4xibKEnWcijxguJE3lo5BglJJPjx43NIetgXOF4HIsV/s400/Renee+-+buffet.jpg" width="225" /></a></div>
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Renee likes to do a bit of moving around during dinner and I love her style. First we had drinks and nosh in the kitchen, then we sat at the table where she served a salad of figs, grapes, pomegranate, persimmon, and a vinaigrette made with a late harvest riesling. Dinner was served back in the kitchen, buffet-style. Front to back: Whole roasted cauliflower with almond anchiode. Beef kefta with blood oranges on a bed of greens and a dressing of blood orange, champagne vinegar, white balsamic vinegar, and harissa. In the cast iron pot is Joanne's arroz con pollo.</div>
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By the time dessert rolled around, I forgot to take pictures. The Genoa cake with pistachio creme anglaise is another dish that will be on my regular rotation.</div>
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I love gatherings like this. With everyone contributing a dish from a cookbook, it provides a wonderful opportunity to put a focus on dinner, share the fun of cooking, and inevitably, someone makes a dish I would have never tried on my own. Having the author there to field questions and swap stories? Priceless!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNt-_zixabbkNAzSfAafZ_fo0cEPpQfwVuVsqpHKWK_5wBlfzZX_nDV_p69hR95vu1flSW2AHw8c0oKD9EsxAdX2kMNJckSWljfkFv1yiVgUXLp0yY5i7VGPhHhHaXQWHokTxd/s1600/Renee+-+Monet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNt-_zixabbkNAzSfAafZ_fo0cEPpQfwVuVsqpHKWK_5wBlfzZX_nDV_p69hR95vu1flSW2AHw8c0oKD9EsxAdX2kMNJckSWljfkFv1yiVgUXLp0yY5i7VGPhHhHaXQWHokTxd/s400/Renee+-+Monet.jpg" width="225" /></a></div>
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My friend Renee is a passionate gardener. I missed seeing her garden this summer, but walking through her garden together is an experience I'll never forget. The entire front yard is edible. In the back, one section is a vegetable garden with multiple varieties of tomatoes, garlic, etc. Whenever possible, she brings seeds back from her travels, so nearly every plant has a story.</div>
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Over the coarse of this year, I met <a href="http://www.monetspalate.com/about/creator-president_monets_palate.html" target="_blank">Aileen Bordman</a>, who works with the Monet estate in France. Her mother helped restore the gardens at Giverny and has been in residence there since 1980. In addition to Monet's now famous water lilies, he was also a passionate gardener and cook. Aileen's documentary, <a href="http://www.monetspalate.com/film/film_monets_palate.html" target="_blank">Monet's Palate</a>, traces the journey and her friend Meryl Streep does the narration. This year, she released a companion cookbook (pictured above). Aileen sent me poppy seeds from Monet's garden at Giverny and books for both of us. I finally got a chance to give Renee hers at dinner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-cMwZ4s2pqOM5Z7Fi-ZTEOF5LSb_oVH_tpxt_kMRlQ3ZxlHxjW6h9qpwg0_mmoSRMZmRtrFWOus_qG2y81oCkGxXbfjdEm2biQgbDYDPIzu86-5k6f2qVXNEUlwkRR5hbCGo/s1600/Renee+-+garden.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-cMwZ4s2pqOM5Z7Fi-ZTEOF5LSb_oVH_tpxt_kMRlQ3ZxlHxjW6h9qpwg0_mmoSRMZmRtrFWOus_qG2y81oCkGxXbfjdEm2biQgbDYDPIzu86-5k6f2qVXNEUlwkRR5hbCGo/s400/Renee+-+garden.jpg" width="400" /></a></div>
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Speaking of gardens, Renee grabbed her iPad and shared a photo of her rose garden from this summer. Stunning, no? If only Monet could have seen this! </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxDoEP60tR8QV9QN7FzDhDaKsfOqmAw6eAnioY08rK2TtqRDyIwAq8hWM1hJvkcY4rNTcBqRur8l0mFY9muupL8xFSof4oQ5pdXZKRsz8klh7FW335VJgAfjLTr15XWYnGeEh/s1600/Renee+-+Nancy+and+Joanne.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxDoEP60tR8QV9QN7FzDhDaKsfOqmAw6eAnioY08rK2TtqRDyIwAq8hWM1hJvkcY4rNTcBqRur8l0mFY9muupL8xFSof4oQ5pdXZKRsz8klh7FW335VJgAfjLTr15XWYnGeEh/s1600/Renee+-+Nancy+and+Joanne.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"> </a><br />
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<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-6170152642988464202015-12-09T15:48:00.000-08:002015-12-09T15:48:38.913-08:00Hey, Poppy, where have you been? December. While the rest of America amps up their social calendars, I purposefully downshift, easing into the new year. For me, it's a time for reflection, a bit of self-flagellation ("I could have done more!"), and plotting the road ahead.<br /><br />I kicked off the year managing PR for chef Jeffrey Weiss' first book. Two countries and four cities later, it was a whirlwind of scheduling including live TV, media interviews, and meeting with the casting director of the Food Network. ("Do you mind seeing me on the set of Chopped? We're filming 72 episodes and I can't leave the set.") In the end, his book, Charcuteria the Soul of Spain, garnered some terrific press and was on the short list for the industry's most coveted awards. (Finalist for Art of Eating's Book of the Year, Gourmand World Cookbook award finalist for Best Foreign-International Cuisine, and a James Beard Award nomination for Best Single-Subject Cookbook.) Not a bad way to kick off the year, eh?<br /><br />Next up, I indulged my love of documentary film, spearheading a Master Class series. Over the course of the year, we hosted Emmy Award-winning composer Hummie Mann, interviewing legend Warren Etheredge, director Ward Serrill (who sold his first film to Miramax for $1 million), producer Basil Shadid, content marketing and branding guru Ron Dawson, and photojournalist turned director, Tim Matsui whose first documentary won the Picture of the Year International award and the World Press Photo Award. Tapping into the wealth of their experience marks a lifetime highlight, and I hope to do more of that in the future.<br /><br />Can a book change your life? I think so. I stumbled on <a href="http://www.fastcompany.com/3044264/the-big-idea/the-man-of-many-questions" target="_blank">an article</a> about the art of questions in Fast Company. It's an excerpt from Brian Grazer's book, "A Curious Mind" and I immediately bought the book, highlighting and annotating it to death! I carried this book around with me for months, talking about it every chance I got. The basic premise is this: Brian Grazer is a producer in Hollywood. As a pet project, he made it a lifelong goal to interview someone outside his field every two weeks--for 35 years. In the back of the book is a list spanning everyone from the curator of olfactory art to Princess Diana. But the book is about more than that. It's about the power of curiosity, and how to leverage it. Curiosity takes many different forms. Used well, it can disrupt your point of view, bring clarity, and imbue everything with a sense of possibility.<br /><br />I was already curious, but "A Curious Mind" tipped that into overdrive. I started having Humans of New York-style conversations with random strangers. No limits. I spoke with everyone from <a href="http://traca.org/about-us/" target="_blank">CEOs </a>to Jonathan, a chef on a 10 year journey around the world. The guy at my local grocery store is a Lost Boy of Sudan survivor. Impossibly handsome Patrick is 6'3", of Spanish (Ashkenazi-Jewish) and Mexican descent, is studying International Relations. Victoria was 40 years old when she took up rowing (a la "Boys in the Boat"-style.) She passed her fitness test, and weeks later, received an invitation to try out for the Olympic team. They never asked about her age. By this point in life, she had a kid in college, and dyed her hair to hide the fact that she was nearly twice the age of others on the team. It's been an adventure, unearthing stories in the random encounter. I'm in the process of collecting these stories, which hopefully, will be the basis of my first book.<br /><br />And while there are a million other things that happened this year, a game changer happened quite randomly. I want to be a better cook, but as a home cook, I had limited opportunity. Yes, I'm single, and leftovers last for days. To cook and experiment at the volume I wanted, something needed to change, but what? One day I expressed my frustration and a friend said, "Why don't you cook for us?" She was deep in nursing school studies and her husband has a demanding job in IT. She also has a laundry list of foods that were off the table. Originally I was daunted by the list, but those limitations opened up a world of possibilities I'm not sure I would have discovered on my own. Several months into our arrangement, I can honestly say, I'm living my dream. I spend days pouring over recipes, using each week to push my boundaries--whether it's a new-to-me technique, ingredient, or cuisine. Gluten-free? No problem. I use gluten-free flour to make bechamel for moussaka, savory gluten-free crepes become the basis of manicotti. I've taken a deep dive into Mexican, Indian, Vietnamese, and Moroccan cuisines, never repeating a dish. Skill building has come in many different forms: mastering the budget, menu planning, shopping, execution, delivery, and leaving a clean kitchen. I'm much more efficient now. My "Year of Meat" goal has shown up here too. If I've never made it, eventually it shows up on a menu. What was once a matter of serious frustration, turned into the opportunity of a lifetime.<br /><br />Looking back on the past year, the biggest thing I've learned....is to ask for what you want. And say it out loud. Unexpected resources show up in the most surprising ways. I could never imagine this year would unfold like it has, and yet at every turn, I just kept saying YES.<br /><br />2016? I've got some big plans for you!<br /><br /><div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-35477328242752386212015-03-26T11:43:00.000-07:002015-03-26T11:43:04.256-07:00Burger ObsessedTaking a deep dive into my <a href="http://seattletallpoppy.blogspot.com/2014/12/2015-year-of-meat.html" target="_blank">Year of Meat</a>, I'm currently stuck on hamburgers, and all their incarnations. <br />
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Nostalgia hit hard one night, recalling the burger of my childhood. Ground beef, a packet of Lipton Onion Soup Mix, grilled and topped with caramelized onions. The craving was so powerful, I left the house in the middle of a rainstorm, and secured ingredients minutes before the grocery store closed. It was good, but not as good as I remembered. <br />
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And with that, my latest obsession was born.<br />
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What was missing? The flavor of the beef, for sure. Once you start grinding your own meat, aiming for flavorful cuts and just right texture, there's no looking back. I referenced <a href="http://www.foodnetwork.com/recipes/michael-symon/fat-doug-burger-recipe.html" target="_blank">Michael Symon's burger mix </a>(sirloin, brisket, and short rib) and <a href="http://www.foodrepublic.com/2014/10/21/husk-cheeseburger-we-bow-down-here-how-make-it-hom" target="_blank">Sean Brock's favorite burger blend</a> (chuck and flank). And I've been mining the archives at <a href="http://aht.seriouseats.com/the-burger-lab/index.html" target="_blank">Serious Eat's Burger Lab</a>. (See: <a href="http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-way-to-grind-beef.html" target="_blank">Best way to grind beef</a>, <a href="http://aht.seriouseats.com/archives/2010/03/the-burger-labs-top-ten-tips-for-better-burgers.html" target="_blank">Ten Tips for Making Better Burgers</a>, and <a href="http://aht.seriouseats.com/archives/2012/07/the-burger-lab-the-principles-of-topping-burgers.html" target="_blank">Principles of Topping Burgers</a>.)<br />
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Building on flavor, I've tried wrapping the meat around a pat of butter, adding a bit of sausage to the blend, and sauces galore. Tracking the variables, there may even be a spreadsheet involved. Just saying....<br />
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I haven't perfected my burger masterpiece yet, but fortunately, peak grilling season is still a few months away.<br />
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Until then, next up is this doozy, <a href="http://www.foodrepublic.com/2014/10/21/husk-cheeseburger-we-bow-down-here-how-make-it-hom" target="_blank">The Husk Cheeseburger</a>.<br />
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<iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="https://player.vimeo.com/video/109588045" webkitallowfullscreen="" width="500"></iframe> <br />
<a href="https://vimeo.com/109588045">Sean Brock On The Making Of The Husk Cheeseburger</a> from <a href="https://vimeo.com/foodrepublic">Food Republic</a> on <a href="https://vimeo.com/">Vimeo</a>.<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-67721431432871140382014-12-27T22:55:00.001-08:002015-01-29T21:58:22.117-08:00Hitchcock Deli: The Deep Dive <div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: left;">2015 is my <a href="http://seattletallpoppy.blogspot.com/2014/12/2015-year-of-meat.html" target="_blank">Year of Meat</a>. Let's get a jump on things, shall we?</span></div>
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<span style="text-align: left;">My friend Marika (aka The Hamazonian) and I met for drinks and nosh. The mission: explore Georgetown, an up and coming neighborhood south of Seattle. Chef Brendan McGill made a sweetbread lover out of me, so I was curious to try his latest place, <a href="http://hitchcockdeli.com/" target="_blank">Hitchcock Deli</a>. Situated in a corner space with oversized windows, from the street, the deli case beckoned. Lunch is the bulk of their business and the day we were there, they got killed! A post-work happy hour menu has limited but worthwhile offerings, including and beer, wine, and champagne by the glass. Bubbles and Brats? Bring it on!</span></div>
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Hitchcock has a multitude of sandwiches, but these days, the media is clamoring for a global mash up under the guise of a Cuban sandwich: Italian-style roast pork, American-style smoked ham, housemade pickle planks, Swiss cheese, on a Vietnamese baguette.<br />
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Still life, Hitchcock-style. </div>
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Dear Good People, take note. You want this. Trust me. </div>
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Meet Graham Leon, Hitchcock partner and general manager. Over the counter he kindly offered, "Would you like to try something?" </div>
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"Yes, I want to try it ALL!" </div>
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And we did. Let's take a look....</div>
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Everything is made in house, from the sauerkraut to the mustard garnish. And Hitchcock, they take meat to another level. Here we start with <b>turkey breast</b>, brined, then smoked smoked over Eastern Washington applewood. <b>Corned beef</b> is made from grass-fed Painted Hills brisket. Brined 11 days, and braised with coriander, pepper, and spices. <b>Roast beef</b>? This is the real deal. They use Painted Hills all natural eye of round, seasoned and roasted medium rare. And of these offerings, the <b>smoked ham </b>was my favorite. Light on the smoke and salt. Just the way I like it. This is Carleton Farms boneless pork leg, brined 7 days and smoked over applewood.<br />
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The <b>porchetta</b>, made with rosemary, crushed red pepper, fennel, orange zest, salt and pepper from Carelton Farms pork loin, wrapped in pork belly and slow roasted. Pate de Campagne, a favorite, for sure. This country-style pork liver pate is made with blanched pistachios, diced pork fat, and wrapped in house-cured bacon. </div>
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<b>Lonza</b>, or otherwise known as lomo, is dry-cured pork loin. Chef McGill tells me theirs is from a heritage breed pig (Duroc and Danish landrace cross) from Ephrata. Cured in salt, washed in white wine, and aged for 6 weeks in the cave. The<b> bresola </b>is dry-aged, semi-cured Painted Hills eye of round, seasoned with red wine and clove.<br />
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Check out this <b>pastrami</b>. Hitchcock uses Painted Hills all natural beef, cut traditionally from the short plate. It's brined for 11 days, then smoked for 18 hours. <br />
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Dry-cured Basque-style chorizo, seasoned with pimenton, a sweet, spicy, smoky, paprika.<br />
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In the name of 'research'....</div>
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While the soup looks great, the $5 rillettes caught my eye.</div>
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And here it is. <b>Rilletes de Porc</b>. Pork belly confit, beaten with fat until the muscle fibers separate, seasoned with quatre epices (black pepper, clove, cinnamon, and mace). Served on a bed of arugula.<br />
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It's interesting how a simple thing like mustard can tell you much about a place. In the photo, tucked between the arugula and the crostini, the mustard is made in house. At Hitchcock, they also make cheese. The byproduct of that process, the whey, has a second life. Brown and yellow mustard seeds are fermented in a gallon of whey for three days. The fermented mustard seeds are then strained, and incorporated in their housemade coarse mustard.<br />
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<b>Bratwurst. </b>I'd happily travel across town for their bratwurst. Best I've ever had. From what I could gather, it's considered a traditional German bratwurst, bound with cream and egg, then seasoned with nutmeg and white pepper. I consider this a new staple, and plan to have a perpetual stash in my freezer.<br />
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And finally, the Hitchcock Georgetown crew: Meat production manager Meagan Lass and partner/general manager, Graham Leon. Megan is a preservation and fermentation devotee. Graham tells me, "She has sausages hanging in her living room!" And for her initial interview, she brought sample sausages. Curious, I asked about Graham's background. "I owned a cupcake shop in LA, worked at Kaiser (hospital) for a bunch of years, and taught English in Japan." Bringing all those elements together, making charcuterie in a pocket neighborhood on the south side of Seattle? Makes perfect sense to me. Passion is in the product.<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-6116749561586289892014-12-27T14:29:00.000-08:002014-12-27T15:04:42.294-08:002015: The Year of Meat<div class="separator" style="clear: both; text-align: center;">
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If a picture is worth 1,000 words, let's just say, this is a preview of the year ahead...my Year of Meat. Oh sure, I've written about <a href="http://seattletallpoppy.blogspot.com/2011/02/hanging-with-americas-best-butcher.html" target="_blank">America's best butcher</a>, visited a <a href="http://seattletallpoppy.blogspot.com/2012/04/spring-lamb-on-ninety-farms.html" target="_blank">pioneering lamb rancher</a>, and <a href="http://seattletallpoppy.blogspot.com/2006/08/not-for-faint-of-heart.html" target="_blank">begged my way into a restaurant kitchen</a>, only to find headcheese on the day's prep list. And a handful of times, I had the opportunity to judge <a href="http://cochon555.com/" target="_blank">Cochon555 </a>and the American Lamb Jam competitions. As my friend Rocky says, "This isn't my first rodeo." <br />
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Throughout my culinary explorations, meat has played a significant role. But somewhere, lurking under the surface, I wanted more. I've taken a scattershot approach, dabbling here and there, and it left me dissatisfied.<br />
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What was the missing element? <br />
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Focus. <br />
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I recently read a blog by a woman named <a href="http://for1yearofmylife.com/" target="_blank">Beautiful Existence</a>. Her approach: dedicate yourself to one organization for a year. Learn all you can. This year, <a href="http://for1yearofmylife.com/category/2014-every-recreational-sport-through-rei/" target="_blank">she teamed up with outdoor outfitter REI-</a>-orienteering, paddle boarding, and even hang gliding, exploring all they have to offer. I immediately took to the idea, and kicked around several options. What if...I dedicated myself to a single topic, for an entire year? I wanted license to explore, probe deeper, and to view a subject from multiple angles. I kicked around everything from photography to film making...and even the subject of cakes. <br />
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Coincidence? Fate? Divine intervention? Call it what you will, but I recently met two guys who sealed the deal for my Year of Meat. <br />
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A chance encounter on a chat forum, I met food writer and charcuterie enthusiast Jason Price. We met for coffee, and he broke out an artist palate full of charcuterie he made himself. Talk about an attention grabber! Not long after we met, he flew to Napa for a <a href="http://thehungrydogblog.com/2014/11/staging-fatted-calf/" target="_blank">2 week stage at the acclaimed Fatted Calf</a>. Jason also writes a couple columns for Eater.com, including the Carnivore's Dilemma, exploring restaurants going beyond the usual steak and burger fare. Whether you're a local or not, there's always a teachable moment in his writing and I put a high value on that.<br />
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Exploring meat from another perspective is California-based chef, Jeffrey Weiss. I met Weiss when he was in town for <a href="http://seattletallpoppy.blogspot.com/2014/12/monterey-on-road.html" target="_blank">an event sponsored by Monterey tourism</a>. We made arrangements to talk before the event, and let's just say...the conversation added fueled the fire. (More on that later.) Shortly after our meeting, I got a copy of his book, <a href="http://www.amazon.com/Charcuter%C3%ADa-Soul-Spain-Jeffrey-Weiss/dp/1572841524/ref=sr_1_1?s=books&ie=UTF8&qid=1419718526&sr=1-1&keywords=charcuteria+the+soul+of+spain" target="_blank">Charcuteria, the Soul of Spain</a>, and that sealed the deal. Lush photos, a conversational approach to the writing that feels like you've got a coach in the room, and the vivid flavors of Spain with their Moorish and spice trade flavor profiles? Bring it on!<br />
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You may notice in the photo above, the top book is not meat-focused. It's a new release by Amanda Palmer, based on her <a href="http://www.ted.com/talks/amanda_palmer_the_art_of_asking?language=en" target="_blank">wildly famous TED talk, The Art of Asking</a>. A fan of hers on Twitter sent it to me in a pay-it-forward gesture, and the timing could not be more perfect. <br />
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The past few months I've been deliberately asking for help. I learn best from other people and have tapped friends for a lesson in their area of expertise. The mission: Teach what you know. So I put out a request on Facebook. I would like to learn how to make cakes. I've never made an apple pie. I'd like to go crabbing. Can someone show me how to make pasta? Who knew that would have such a remarkable payoff? Meaningful bonding time, in the form of a teachable moment. Carol invited me over, and we spent the next 10 hours making cakes, exploring the science of baking, and she even sent me home with a notebook filled with excerpts from her favorite baking books. Linda showed me how to make pasta, carefully guiding me on the feel of the dough--which is far more important than the recipe. We made pasta cut on a string guitarra brought from Italy, and on an electric-powered machine, comparing the difference in texture. Ravioli filled with greens, ricotta, parmesan, and a raw egg yolk? Stunning. Next week I have a date to eat oysters with the man <i>Saveur </i>magazine calls "America's disciple of flavor."<br />
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So it's like that. <br />
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2015 is my Year of Meat. And I'll be asking for help along the way. Got a farmer, butcher, chef, or other meat-focused guru I need to know? Send 'em my way. I'm ready to learn, and game for anything.<br />
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Ah, one last thing. Please don't think a girl can live on meat alone. The overarching idea behind the coming year is exploration and pushing boundaries. Plans are in the works for that as well, and I'll be documenting it here. The <a href="http://www.amazon.com/The-Art-Asking-Learned-Worrying/dp/1455581089" target="_blank">Art of Asking</a>? Teach what you know? Let's do this!<br />
<br /><div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-69405606364341469632014-12-21T09:19:00.001-08:002014-12-21T11:14:03.442-08:00Meet the Man of Steel: Andris LagsdinYou can leave the food business, but it never leaves you. In the heartbeat of every successful kitchen, a methodic order guides your every move. From the adrenaline rush during peak service, to the crushing fatigue after a long day. It drains you, mentally and physically. And yet...there's nothing like the restaurant high. It takes residence in your soul like any other addiction. Concealed, but simmering within. Sure you can leave, then what? Everything pales in comparison, and you know it.<br />
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The restaurant business.<br />
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She's a wicked muse.<br />
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After an 8 year run in Boston's top restaurants, at 25, Andris Lagsdin left the line for an office job in the family business. Supplying industrial parts to Fortune 100 companies like Caterpillar, John Deere, and Volvo, it's a far stretch from life on the line.<br />
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Dinner parties and family gatherings were small solace for the 200 covers a night he used to do. Manufacturing job by day, yet keeping up with the latest food news. An astute observer would see, the muse never lost her grip.<br />
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February 2011. An article in the Wall Street Journal profiled the release of a ground breaking 5-volume series, <a href="http://modernistcuisine.com/" target="_blank">the Modernist Cuisine</a>. Two sentences changed his course forever:<br />
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PROBLEM #3: You love Neopolitan pizza, but don't want to invest in a brick oven.<br />
SOLUTION: Make an oven out of a steel sheet.</blockquote>
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Until that moment, the closest a home cook could replicate restaurant quality Neopolitan pizza was with stone. But stone never got hot enough. In a restaurant, pizza ovens heat to 900 degrees. A home oven maxes at 500 degrees, and even with the help of a stone, the results pale in comparison.<br />
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That night, Lagsdin grabbed a 1/4 inch sheet of steel from the shop floor, and began to tinker. With his first batch of dough, the advantages of steel were immediate, and obvious. Modernist Cuisine explains it best: Steel is a more conductive cooking surface than stone. Because of that conductivity, it cooks faster and more evenly at a lower temperature, resulting in a beautifully thin, crispy crust.<br />
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And for Lagsdin? <br /><br />The muse would no longer be silenced.<br />
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Neopolitan-style pizza at home, inspired by Modernist Cuisine.</div>
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<b><span style="font-size: large;">Q and A with Baking Steel founder Andris Lagsdin</span></b><br />
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It's been an amazing journey thus far.<br />
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<b>Let's talk about that amazing journey.</b><br />
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I studied culinary arts and worked at a lot of restaurants. My last stop was with Todd English restaurants---Figs and then Olives. That was 20 plus years ago. I got burned out and went to work with my dad's business. We design and manufacture products made of steel for Caterpillar, John Deere, Volvo, etc.<br />
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I'm still a foodie at heart and love to follow the food world.<br />
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Two and a half years ago, I'm reading about <a href="http://www.wsj.com/articles/SB10001424052748704709304576124353978673570" target="_blank">the launch of Modernist Cuisine</a> in the Wall Street Journal. I was so impressed with the idea of this book. A question was asked to Nathan Myhrvold in the WSJ, "How do you create Neopolitan pizza at home?"<br />
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I couldn't do it. After making pizza professionally, I didn't think it could be done at home. Myhrvold said to "Google" your local steel shop and use steel on your oven shelf.<br />
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I said to myself, "No fucking way!" But it made total sense to me. I ran out to my plant and grabbed some steel, took it home, and made pizza. I was blown away by the results. That was the day the <a href="http://bakingsteel.com/" target="_blank">Baking Steel </a>was born.<br />
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I spent the next 6 months researching and developing the product. Then decided to launch on Kickstarter.<br />
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I needed to get eyeballs on the product. I knew it was a good idea, but didn't know if the market would respond to a 15 pound pizza stone.<br />
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I set a very wimpy Kickstarter goal of $3,000. The money raised would pay for labor and materials for the first production run. I already had $1M worth of equipment that could produce it.<br />
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We hit our Kickstarter goal in less than 24 hours. At the end of the month, we pre-sold about 500 units [and raised $38,453--12 times his goal!]<br />
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After our Kickstarter, The Baking Steel made Food and Wine magazine, Bon Appetit, Cooks Illustrated, the Wall Street Journal, etc. I was blown away.<br />
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We just opened our own test kitchen and now teach pizza classes a few times a month. I have a detached barn in Cohasset, MA, outside of Boston. We knocked down the barn and rebuilt it with a kick ass test kitchen.<br />
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The first hands on class I had<a href="http://vimeo.com/113941689" target="_blank"> Scott Heimendinger</a>, Modernist Cuisine's Director of Applied Research, as a guest chef.<br />
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<b>Can you talk about the Modernist Cuisine partnership?</b><br />
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The short version is...they loved what we were doing and wanted to get involved. We designed a steel together and called it the "Modernist Cuisine Special Edition." <br />
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It's a different thickness--3/8" thick and weighs 22 pounds. The thicker steels hold more energy, which ultimately rebounds faster between pizzas.<br />
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The partnership with Modernist Cuisine gave us instant credibility.<br />
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<b>That is an understatement. </b><br />
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No shit. Now I get to do what I love every day. It's been a dream job, for sure. The day I read about Modernist Cuisine in the WSJ changed my life. I'm so glad I trusted my instincts and ran with it.<br />
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You spent 6 months in development. What problems were you trying to solve?<br />
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Everything from sizing the steel to properly fit in every home oven, to packaging, and how to season it. Then we had to let the world know such a product existed....<br />
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A construction company making products for Caterpillar...and now they make what?<br />
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It was a big challenge, but Kickstarter made it pretty smooth and easier. Once we spun off the website, it made more sense as well. We designed a very user-friendly site. And I read a lot of books on e-commerce and branding.<br />
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<b>Did you hire PR?</b>Not for the first 6 months. Magazines were calling me...but eventually I hired PR for a short term. I recently hired someone again because we're getting ready to launch version 2.0.<br />
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A preview of the new Baking Steel, to be launched in Q1, 2015.</div>
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<b>What's new with Baking Steel 2.0?</b><br />
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It goes from oven to stove top, with a baking steel on one side, and a griddle with a channel to drain fat on the other side. It works like a dream. At 3/8 inch thick, it can heat up to 700 degrees. As a griddle, you can use it as a smash plate for burgers. And of course you can use it for lower heat foods like eggs, tacos, vegetables, etc.<br />
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<b>Can you use it on gas and electric ranges?</b><br />
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Yes. Both. And induction ranges.<br />
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<b>What did your dad say when you wanted to develop a product around pizza? Family business diversion...</b><br />
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He loved it from the start. It's a simple product, but profound. It required 0 investment other than my time.<br />
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If the Kickstarter campaign was a bust, I'd move on to something else.<br />
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<b>Let's talk about Kickstarter and getting those eyeballs on your product.</b><br />
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We launched September 2012. I didn't hire a PR team. I just launched and e-mailed everyone I knew. I thought some friends would support us and they did, but word caught on fast.<br />
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And then the Kickstarter crowd caught on and started buying.<br />
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<b>When did <a href="http://www.seriouseats.com/user/profile/Goodeaterkenji" target="_blank">Kenji Lopez </a>[Managing Culinary Director of Serious Eats] enter the picture?</b><br />
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He called 3 weeks into the campaign and asked for a sample. <br />
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I sent him one. By that time, we'd raised $14,000. Lopez used it and said it blew away his favorite pizza stone!<br />
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He said he would do a full review, but knew my Kickstarter was coming to an end. He put<a href="http://slice.seriouseats.com/archives/2012/08/early-word-on-baking-steel-it-works.html" target="_blank"> a short blurb</a> on the Serious Eats website on a Wednesday. Two days later, our campaign ended at $38,000.<br />
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[Lopez later followed up with <a href="https://www.blogger.com/"><span id="goog_1877221375"></span>an extended article t<span id="goog_1877221376"></span></a>hat included multiple experiments, photos, and the science behind why the Baking Steel works. A coup, indeed.]<br />
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<b>That's a game changer.</b><br />
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Kenji has a lot of influence.<br />
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We also shipped our Kickstarter rewards out before our deadline, which is a little unusual for them.<br />
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My brother, Eric Lagsdin, is my secret weapon. He was instrumental during the Kickstarter campaign, and helped meet production needs.<br />
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<b>Do you think shipping early helped raise awareness, enabling people to talk about the actual product before the Kickstarter campaign ended? </b><br />
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Totally. People who use it are our best sales team. I'm blown away every day by the e-mails I receive. We work really hard on the customer service end of things.<br />
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<b>I see on your Kickstarter campaign, you made notes about shipping internationally. Were you getting a lot of interest outside the US? </b><br />
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Yes, quite a bit actually. We have a distributor in Norway, which sells a lot. And we do a lot of one offs from the US, but shipping is expensive. We've sold Baking Steel in over 20 countries.<br />
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Is the Baking Steel manufactured at your family plant?<br />
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Yes, entirely here in Hanover, MA.<br />
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<b>And where is it sold?</b><br />
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80% of our sales are from e-commerce (King Arthur, Food 52, Amazon.) The rest are sold through Sur La Table stores.<br />
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<b>Social media plays a significant role in spreading the word about your product. What's your strategy? </b><br />
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Don't sell, just educate.<br />
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I like to blog about once a week, showing off how the Baking Steel works. I try to connect on a daily basis, and to be very approachable.<br />
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Just be yourself, and continue telling the story.<br />
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Take good pictures and share as much content as you can. We like to post on Instagram daily.<br />
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Think outside the box, and show different ideas.<br />
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<b>Can you give me an example of your company 'thinking outside the box'? </b><br />
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This week I dumped a bottle of Krug Champagne ($150/bottle) into my pizza dough and made some very expensive pizza. [Champagne reacts with the yeast and produces a different crust.] The blog post will be out in a couple days.<br />
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We did a beer dough during Halloween....<br />
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<b>Baking Steel launched and got up to speed very quickly. What books were you reading to help navigate the hurdles?</b><br />
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<a href="http://www.amazon.com/Crush-Time-Cash-Your-Passion/dp/0061914177/ref=sr_1_1?ie=UTF8&qid=1419181951&sr=8-1&keywords=crush+it" target="_blank">Crush It</a> by Gary Vaynerchuck. For social media, and the rest of his stuff. Videos too. He's an amazing speaker.<br />
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Also, anything Tony Robbins. James Altucher for feel good reads...and a lot of food books too.<br />
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<b>Which food books?</b><br />
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Peter Reinhart, Jim Lahey, Ken Forkish.<br />
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I had to get back in the game.<br />
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Ah, dough. That's a whole other beast. You slung pizzas in your restaurant career, no?<br />
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Yes, but it was a long time ago, and things have changed quite a bit since then.<br />
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<b>What's changed?</b><br />
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For one, the dough. And hand stretching. The concept of less is more. So many experts over think and over analyze the dough.<br />
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We love the long, slow cold ferments.<br />
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And how less is more on top of the pizza.<br />
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Truly, anyone can make pizza from scratch at home. We just need to show folks not to be intimidated by making dough.<br />
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It's simple and just requires a bit of planning.<br />
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Pizza is such a wonderful social food. We have a slogan, "Create some love."<br />
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Two or three families sitting around the table drinking wine, kids help top pizzas and get involved. It's a wonderful evening together.<br />
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<b>Biggest take away from the experience? Lessons learned?</b><br />
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Do what you love. Figure it out, and chase it.<br />
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And be grateful.<br />
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<br /><div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-47264355057837599232014-12-19T11:36:00.007-08:002014-12-19T12:05:38.805-08:00Monterey, On the Road<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: start;">There's a prevailing thought: If the view is good, the food is <i>not</i>. </span></div>
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<span style="text-align: start;">Last month, the <a href="http://www.seemonterey.com/" target="_blank">Monterey County Convention & Vistors Bureau</a> was in Seattle to debunk that myth. </span></div>
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<span style="text-align: start;">The plan? Take two chefs and an accomplished sommalier, invite a group of Seattle meeting planners for luminaries like Google, Starbucks, Amazon, and Boeing, add local celebrity chef Tom Douglas in the mix...and you've got an evening to remember. </span></div>
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<span style="text-align: start;">But first. Let's talk about Monterey County, one of my favorite travel destinations. When the traffic gods are with you, it's roughly a 3 hour drive from LA or San Francisco. Take Highway 101 for the jaw dropping views and you'll be in 'vacation mode' long before arrive. Even better if someone else does the driving so you can take in the rocky cliffs, and Pacific Ocean crashing against the bluff below. </span></div>
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<span style="text-align: start;">Until recently, food was not the reason you went to Monterey. But that is changing, in a big way. In a move that <a href="http://seattle.eater.com/2014/10/27/6984601/canlis-new-chef-search" target="_blank">reverberated across the national food scene</a>, Jason Franey, the lauded chef of Canlis Restaurant (with more James Beard nominations than I can count) left for Monterey. While Canlis conducts a nation-wide search to replace him, Jason has taken the helm at <a href="http://www.restaurant1833.com/" target="_blank">Restaurant 1833</a>, whose parent company also includes the prestigous <a href="http://www.pbfw.com/" target="_blank">Pebble Beach Food & Wine Classic</a>. No doubt, 1833 will be a destination-worthy restaurant in the coming months. </span></div>
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<span style="text-align: start;">Lured by year-round California produce out of the Salinas Valley, a day boat fishing industry where 'catch of the day' means something, and a world class wine region with in reach, no wonder chefs are making the move to Monterey. And with that, a renewed focus on a dining scene to match those enviable views.</span></div>
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<span style="text-align: start;">Enter chefs Matt Glazer of <a href="http://www.glenoaksbigsur.com/roadhouse.html" target="_blank">Big Sur Roadhouse a</a>nd Jeffrey Weiss of <a href="http://www.jeninni.com/" target="_blank">Jeninni Kitchen + Wine Bar</a>.</span></div>
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<span style="text-align: start;">Matt's style is deeply rooted in New Orleans, and Italy, thanks to a stint working there. With those influences comes a culinary sensibility that includes bold flavors, but enough restraint to let the ingredients shine. </span></div>
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<span style="text-align: start;">On his visit to Seattle, he prepared two dishes showcasing that famous Monterey bounty. The first, a shrimp ceviche, made with spot prawns transported live. "We nearly missed the flight! The boat arrived with our prawns...40 minutes from departure." </span></div>
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<span style="text-align: start;">With his second dish, Pacific-harvested albacore tuna, confit in local rice bran oil, as opposed to the Italian tradition of olive oil. A hush fell over the room when this dish was served. The woman seated next to me, let out an unguarded moan. I know exactly what she meant. Rustic yet refined, it was simple perfection. In the days that followed, this dish much on my mind. I had just been schooled, and made a mental note. "I want to cook like <i>that.</i>" </span></div>
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<span style="text-align: start;">Catching up with Matt before dinner, I asked him about the Monterey food scene. "For a long time, Monterey was a strategic spot in our national defense, with a military focus. That has shifted. There's the Monterey Institute of Studies and with it, a large academic faculty and student base. The city's demographic is younger, vibrant and exciting."</span></div>
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<span style="text-align: start;">"And the food?"</span></div>
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<span style="text-align: start;">"Classics are always classics, and that's great. You'll always be able to get fried calamari, but there's a hot new food market. The collard greens on my menu come from a farm 10 minutes away. And you can't get fresher seafood. For the past two years, we've had a drought in California. That stresses out the grapes, which deepens the flavor. The local wines being produced are world class."</span></div>
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<span style="text-align: start;">Blending New Oreleans with a California twist, Matt tells me, "My entire opening menu was written at the top of a mountain overlooking the ocean with humpback whales, and New Orleans music on my iPod." </span></div>
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<span style="text-align: start;"><span style="font-family: inherit;">Adding another perspective to the mix, <a href="http://www.seemonterey.com/blog/post/2014/25/Meet-the-Chef-Jeffrey-Weiss-at-jeninni-kitchen-wine-bar/5645/" target="_blank">chef Jeffrey Weiss</a> is at the helm of <a href="http://www.jeninni.com/" target="_blank">Jeninni Kitchen + Wine Bar</a>.</span><span style="font-family: HelveticaNeue-Light, Helvetica Neue Light, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif;"><span style="background-color: white;"> </span></span><span style="font-family: inherit;">Southern Mediterranean-focused, his menu draws on inspiration from Spain, Morocco, and the Middle East. Training under James Beard award-winning chefs </span><span style="background-color: white; font-family: inherit; line-height: 22px;">José Andrés, April Bloomfield, and Spanish-based chefs Danà Garcia and Adolfo Muñoz, Weiss melds his many influences into </span><span style="background-color: white; font-family: inherit; line-height: 22px;">an opinionated culinary point.</span><span style="background-color: white; font-family: inherit; line-height: 22px;"> Author of the 460 page, <a href="https://www.youtube.com/watch?v=edhLq_Jr_2s" target="_blank">Charcuteria of Spain</a>, released earlier this year, his first dish, reflected a synthesis of Spain and Monterey. A delicate smoked trout and artichoke terrine, showcased lush fish, artichoke, Meyer lemon, and </span><span style="background-color: white; font-family: inherit;">Cypress Grove's goat milk fromage blanc. Yeah. That's a 'take no prisoner' kind of dish. </span></span></div>
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<span style="text-align: start;"><span style="font-family: inherit;"><br />Throwing down the guantlet, Weiss' second dish was a dessert marvel billed as a "Lebanese Yogurt Cake with Pomegranate and Pistachio." Call it a 'cake' if you will, but it bears little resemblance to what we commonly know as cake. As part of the evening events, chefs demonstrated how to make a recipe. This dish owes it's custard-like texture to 8 eggs and the barest amount of flour (50 grams) give it a sliceable structure. The finishing touch? Topped with a swirl of pomegranate molasses and a dusting of pomegranate seeds and pistachios. </span></span></div>
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<span style="background-color: white; text-align: start;">A night like this, in the presence of two great chefs, elevates the concept of "local." Two decidedly different culinary influences, drawing on the bounty of the Pacific. The result is memorable, intriguing and frankly, I want more. Monterey in 2015? For a dining destination? Yes!</span></div>
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<span style="background-color: white; text-align: start;">On with the photos.... </span></div>
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But first, a quick note. My camera was acting up and I was able to get images from Seattle photographer, <a href="https://www.facebook.com/emrakblumberg?fref=ts" target="_blank">Eva Claire Mrak Blumberg</a>.<span style="background-color: transparent;"> Hat tip to Eva and her generous use of these photos. Okay, photos. Here we go! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHe3h4-K9dtjK_EkpQxzi5GIY-maH6cc6ZBYw53Z6SscfZ7oXZMgGaaYEYuqFq58hGABJbPW_qqUKa0yrthMZ21icl4EFFVGeXaOLYMmp1h3ASRxIsTy1mOuXO8B6El6q2Pbgb/s1600/Monterey+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHe3h4-K9dtjK_EkpQxzi5GIY-maH6cc6ZBYw53Z6SscfZ7oXZMgGaaYEYuqFq58hGABJbPW_qqUKa0yrthMZ21icl4EFFVGeXaOLYMmp1h3ASRxIsTy1mOuXO8B6El6q2Pbgb/s1600/Monterey+1.jpg" height="265" width="400" /></a></div>
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Opening cocktails centered around this ice sculpture. Perched atop are 3 different chilled appetizers, with others being passed and served.</div>
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Octopus</div>
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Those fresh of the boat and flown to Seattle spot prawns, used in a ceviche with white soy-cured roe and shiso. </div>
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Calamari</div>
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Tea-smoked trout with finger lime segments and a strip of scallion</div>
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Chef Jeffrey Weiss serving up his smoked trout and artichoke terrine. </div>
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A closer look at that terrine, and my favorite dish of the night.</div>
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Cocktail time.<br /></div>
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Iron Chef winner Tom Douglas and Monterey CVB Vice President of Sales, Scott Wilson.<br />
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Chef mingle.</div>
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Event planner from Liberty Mutual and Dan Newman</div>
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Sommalier <a href="http://www.seemonterey.com/seattle/ted-glennon/" target="_blank">Ted Glennon </a></div>
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This looks promising! </div>
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Sommalier-selected wines for the evening, brought up from Monterey. </div>
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Chef Matt Glazer demonstrating his pasta dish. His black food-grade gloves are new to me.</div>
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And here we all are. Seats are facing Top Stove Society demo kitchen (there's a prep space behind us and an open dry storage/pantry off camera to the right. While it's difficult to see the cooking demonstration, those camera monitors come in handy.<br /></div>
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Ready to slice some fish? Herschell Taghap from Hot Stove Society.</div>
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During the cooking demo, Chef Weiss and crew plate the next course.</div>
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All hands on deck!</div>
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Course has been plated and served, with a moment before the next step. Chef Jeffrey Weiss and Matt Glazer.<br /></div>
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Hot Stove Society Director, Bridget Charters, prepared a stuffed and salt-crusted baked fish for Chef Tom Douglas.<br /></div>
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Once the fish has cooked, Bridget breaks through the salt crust, and the fish is prepared for presentation.<br /></div>
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Serving the fish is a little tricky, portioning it (working around the bones) and serving it table side.</div>
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Chef Jeffrey Weiss between courses.<br /></div>
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Check out this row of ovens! This is the prep area opposite the demonstration station. Chef Matt Glazer preps his next dish. </div>
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Chef Tom Douglas prepares duck for service. </div>
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Between courses. Sommalier Ted Glennon.</div>
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And the final dish of the night. Chef Matt Glazer plates a trio of desserts: mini portions of Tom Douglas' famous coconut cream pie, a luscious quinelle of chocolate sorbet, and Chef Weiss' Lebanese cake with pomegranate and pistachio.<br /></div>
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And...it's a wrap! Sommalier Ted Glennon, Hot Stove Society's Jon Price, and Bridget Charters, Monterey chefs Matt Glazer and Jeffrey Weiss, and Hot Stove's Herschell Taghap</div>
<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-30146284101021904842014-09-14T20:29:00.000-07:002014-09-14T20:49:49.812-07:00In Celebration of the Tomato<blockquote class="tr_bq" style="clear: both; text-align: center;">
Tomatoes, like grapes, benefit from suffering, as though depriving them of what they seem to need most provokes a deeper search through their own rooted resources. - Paul Bertoli, <i>Cooking by Hand </i></blockquote>
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I've got Chef Paul Bertoli's essay on my mind as I trek to the 4th Annual Tomato Festival at <a href="http://www.cedarbrooklodge.com/" target="_blank">Cedarbrook Lodge</a>. In the waning days of summer, Cedarbrook throws a fabulous ode to heirloom tomatoes on the back lawn. While I've yet to dine or stay at the lodge, I've kept a close eye on their Executive Chef, Mark Bodinet who's hosting the event. An alumn of Thomas Keller's <a href="http://www.frenchlaundry.com/" target="_blank">French Laundry</a>, Bodinet took took top honors at <a href="http://seattle.fansoflamb.com/lamb-jam-seattle/" target="_blank">Lamb Jam</a> both years I judged the event. </div>
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A celebration of tomatoes in the hands of some fabulous chefs? I'm in! Arriving before the crowds, I had a chance to chat with the chefs and picked up some terrific tips along the way. Let's check it out...<br />
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A cause for celebration! Let's see...at Whole Foods prices, I bet there's over a $1,000 in heirloom tomatoes here.</div>
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<span style="text-align: start;"><a href="http://www.pikebrewing.com/" target="_blank">Pike Brewing Company</a>, one of the pioneers of the microbrew movement, is the first tent I spot. It's <i>always</i> a good time when you see these folks! </span></div>
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Family-owned Pike Brewery's Space Needle IPA is made with five varieties of Washington State Yakima Valley Hops. Its "golden color with floral notes and assertive hop character" was a perfect quencher for the unseasonably warm day. </div>
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Kicking off the event: James Beard Award-wining chef Holly Smith with a Pike Brewery michelada. Holly, chef-owner of<a href="http://cafejuanita.com/" target="_blank"> Cafe Juanita</a>, nabbed the Best Chef Northwest award in 2008, and in 2012 was nominated for James Beard's Outstanding Chef in the US. </div>
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<span style="text-align: center;"> </span><span style="text-align: center;">My favorite dish of the day: Cafe Janita's Pappa al Pomodoro. Exquisite simplicity, made with heirloom tomatoes, bread, and olive oil. </span></div>
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<a href="http://www.barsajor.com/" target="_blank">Bar Sajor</a> restaurant in the house! Chef de Cuisine, Edouardo Jordan,<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.2000007629395px;"> </span>served Beef Tongue Pastrami with <a href="http://en.wikipedia.org/wiki/Sauce_vierge" target="_blank">Tomato Vierge</a>, Sunflower Seeds, and Leek Jam. Jordan is known for his "edible oddities." Noted.</div>
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Bar Sajor's Beef Tongue Pastrami</div>
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Heading to the Copperleaf table with a flat of still-in-the-dirt microgreens.</div>
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<a href="http://www.cedarbrooklodge.com/eat.php" target="_blank">Copperleaf' Restaurant</a> featured Heirloom Tomato Foccacia served with a trio of sauce options: Green Tomato, Ratatouille, or Garlic Cream. Love the slate-on-wine-box presentation. </div>
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<span style="text-align: start;">Who could resist this? Joel Handshuh, Copperleaf's Chef de Cusine.</span></div>
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Going in for a closer look at those layers: Smoked Tomato Panna Cotta, Parmesan Mousse, a dollop of Basil Cream, and a dusting of Olive Nougatine and Microgreens. </div>
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"Chef, tell me about that olive nougatine. How do you make it?"<br />
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"We dehydrate olives for two days, then grind them up. Next, we make a caramel and add the ground (dehydrated) olives. Pour the caramel on a silpat until it dries like toffee, and crush it for a garnish." The result? An intriguing sweet, salty, crunch. </div>
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<a href="http://www.traceseattle.com/eat" target="_blank">Trace at the W Hotel</a>, represented by Laura Jacques Hardy and Executive Chef Stephen Ariell. Impressive chefs have come from Seattle's W Hotel--including James Beard Award-winners Jonathan Sundstrom (Lark) and Maria Hines (Tilth, Golden Beetle, Agrodolce). Then came an extensive remodel, a name change for the restaurant, and a new chef. The remodel was a disappointment, but the chef? One to watch.<br />
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An Eclair with Heirloom Tomato Jam and <a href="http://www.kurtwoodfarms.com/cheese/" target="_blank">Kurtwood Farm's Dina's Cheese</a>. And then there's the dish that stretched my mind and made me think of tomatoes in a new light: Tomato Sorbet Served in a Hollowed Orange w/ Basil Buds and Flaked Salt. Amazing! </div>
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Serving the tomato sorbet. Each guest got a slice, topped with flaked sea salt and 'basil buds.'</div>
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"Chef, what did you do with the orange flesh?" </div>
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"Used it for something else. For this dish, all I wanted was the rind."</div>
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At the helm of Barking Frog restaurant on the Woodinville wine trail, Executive Chef Bobby Moore.</div>
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Stunning heirlooms, no?</div>
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Chef Bobby Moore and Barking Frog's sous chef, Chris Smith</div>
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Chris Smith was the mastermind behind this dish from Barking Frog. Here we have a Compressed Watermelon, Balsamic 'Paper', Burrata Foam, and Micro Basil.</div>
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"Chef, what is 'balsamic paper'?"<br />
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Chris Smith explained: "It's made with all-natural gellan gum.* First, you puree the gellan gum and balsamic. Bring it to a boil so the gelatin properties kick in. Let it set until it becomes like jello. Then you put it in a blender and turn it back into a liquid. This breaks up the gell into super small pieces so you can spread it out. And then you, dehydrate it." Voila! Balsamic paper.<br />
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* Seaweed-based gellan gum is used as a stabilizer, emulsifier, thickener, and gelling agent. </div>
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West Seattle's <a href="http://blackboardbistroseattle.com/" target="_blank">Blackboard Bistro</a> owners: Chef Jacob Weigner and his wife, Ginger Weigner.</div>
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Blackboard Bistro's Yogurt Cilantro Flan w/ Curried Tomato, Crispy Lentils with Sun Dried Tomato and Greens.</div>
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"Chef! What's the story about those crispy lentils?"<br />
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"At some point, everything ends up in the deep fryer!"</div>
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An eye-catching presentation, no? This is<a href="http://www.semiahmoo.com/" target="_blank"> Semiahmoo Resort's</a> Heirloom Tomato Push Pop with Blueberry, Espelette, Aspic (consume w/ gelatin), and Fresh Mozzarella. </div>
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A closer look at those layers: Mozzarella, Heirloom Tomatoes, Blueberries, Heirloom Tomatoes, and another layer of Mozzarella topped with Espelette.<br />
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"Chef, blueberries and tomatoes? What's the story?"</div>
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In a heavy French accent, Semiahmoo's Culinary Director, Eric Truglas offers, "What grows together, goes together, no?' Truglas adds, "You get tartness from the tomato and sweetness from the blueberry." He's right. It's surprising how well they go together.</div>
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Here we see another play on Chef Truglas' blueberry/tomato theme: Heirloom Tomato and Watermelon Skewers with a Blueberry Vinaigrette. </div>
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Semiahmoo is a seaside resort situated this side of the Canadian border. With four restaurants on the property, they went all out for Tomato Fest. Here we have what Chef Truglas calls the "Porterhouse of Tomatoes." It's a skinned and cored Heirloom Tomato, Stuffed with Halibut Rillettes, and White Anchovy Vinaigrette. </div>
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Chef de Cuisine Martin Woods takes a moment to tell me about this garnish. This is a <a href="http://chowhound.chow.com/topics/860258" target="_blank">sprouted popcorn shoot</a>. It adds a beguiling sweet and bitter component to the dish. I also like the visual appeal. Striking, no?</div>
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A peek inside: Heirloom Tomato, Halibut Rillettes, Sprouted Popcorn Shoot, and Microgreens</div>
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Garnishes: micro and sprouted </div>
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Tomatoes transported stuffed side up, then inverted for presentation. Beautiful array of heirloom tomato colors, eh?</div>
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Good times with the chefs of Semiahmoo: Eric Truglas (Culinary Director), Martin Woods (Chef de Cuisine), Kevin Benner (Sous Chef) </div>
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And at the center of the Tomato Festival is a terrific side-by-side tasting of over 20 varieties of heirloom tomatoes. A perfect end to a late summer celebration of tomatoes!</div>
<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-63197797915450905152014-09-12T15:20:00.000-07:002014-09-12T15:39:54.120-07:00Crave-worthy Charmoula Fried Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: start;">I wish every meal was great. Truly. I </span><i style="text-align: start;">want</i><span style="text-align: start;"> to sing from the rooftops about magnificent moments in dining, but the truth is, even for a seasoned restaurant veteran, those moments are rare. Maybe not pink-unicorn-in-the-forest rare, but let's just say...stellar moments in dining are not an everyday thing. </span></div>
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When a dish, or better yet, a restaurant stands out in my mind? I'll spend the next couple months, dining there at every opportunity. VIPs from New York or LA? We go<a href="http://www.revelseattle.com/" target="_blank"> here</a>. Meeting with the folks from <i>Saveur</i> magazine? Do not leave town without trying the butter chicken wings <a href="http://huekymigia.com/" target="_blank">here</a>. Pastry and bread gurus? First stop? <a href="http://www.bakerynouveau.com/welcome/" target="_blank">Here</a>. You get the idea. <span style="text-align: start;"></span><br />
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<span style="text-align: start;">My latest obsession is Charmoula Fried Chicken at <a href="http://www.mccrackentough.com/theoldsage/" target="_blank">The Old Sage</a>. Succulent and packed with flavor, this chicken has haunted me since the first bite. And wouldn't you know...I forgot my camera. But as I've said, this obsession runs deep, and I was able to cobble together images from three different people for this post! Reporting deliciousness? It takes a village.</span><br />
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<span style="text-align: start;">I'm a huge fan chef-owners <a href="http://www.mccrackentough.com/" target="_blank">Dana Tough and Brian McCracken</a>. The Old Sage is the latest in their stable of restaurants including Spur, Tavern Law, and Coterie Room. (<i>Food & Wine</i> magazine dubbed their first restaurant, Spur, one of "the most outstanding, must-visit restaurants in the world.") Earlier this month, <a href="http://franticfoodie.wordpress.com/" target="_blank">Keren Brown</a> collaborated with <a href="https://www.kitchenbug.com/" target="_blank">Kitchenbug</a> and The Old Sage for blogger meet up, and I jumped at the opportunity.</span></div>
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This haven on Capitol Hill is dark and moody with a "thinking man's" vibe. </div>
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Old Sage's kitchen is open to the bar, so cooks can see what's happening in the dining room, without being completely exposed. From the dining room, it provides peek into the kitchen-as-theater element. Pictured: Chef de Cuisine Mathew Woolen and cook Kirby Snyder. </div>
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Chef Mathew Woolen addressed the crowd of bloggers, food stylists, and photographers. When the passed apps came around, the food was familiar, and yet, every dish had an element of mystery. Succulence like I've never known before. A spice blend that lingered, calling up memories of souks and spice bazaars. "Chef, how would you describe your culinary style?" Woolen builds flavor with old world, forgotten techniques (souring, sprouting, smoke, fire) and spice trail ingredients (urfa biber, etc), with a contemporary spin (sous vide). The result...is magical. </div>
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During the social hour, I stepped in the kitchen to say hello. The tiny chef's station is compact--no bigger than a boat kitchen. And yet, two steps from the line is a Wood Stone-fired oven, Below rests a tub of yeast-risen dough, at the ready for freshly-fired breads. To his right is a small smoker. All within reach. </div>
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Fire it up! Pork belly BLT's and puffs of yeast-risen bread. </div>
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As luck would have it, prep was underway for a batch of their Charmoula Fried Chicken.<br />
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Something about this prep caught my eye. "What are you doing?" Cook Kirby Snyder explained, that fall-off the bone element is enhanced by first, cutting the skin and pulling the meat back "like a meat pop." </div>
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The key here is to cut the tendon above the joint. It's the tendon that makes the meat seize up. Once you cut the tendon, it relaxes and adds to the tenderness. Genius! (Ever wonder what the difference between restaurant food and home food is? Tips like this.) </div>
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For more on the technique, I rang up chef-owner Dana Tough. Here's the how to:</div>
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Once all the meat is prepped, season it liberally (like a rub) with salt and pepper. Let it rest for an hour. </div>
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Next, completely submerge the seasoned chicken in yogurt and <a href="http://www.epicurious.com/recipes/food/views/Charmoula-236204" target="_blank">charmoula</a>. Braise it in this flavor-packed liquid at 300 degrees for 2 1/2 - 3 hours. </div>
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Cool the chicken to room temp in the braising liquid. Chef says, "A big mistake people make is taking the meat out of the braising liquid. Flavor penetrates the surface of the meat during cooking, but to get that deep penetration of flavor, leave it in the liquid." </div>
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When the chicken in braising liquid is cool to room temperature, fish out the chicken and set it on a resting rack. Meanwhile, heat a deep fryer to 360 degrees.</div>
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Season the braised chicken with ras el hanout ("a Moroccan spice blend with saffron, coriander, rose petals and 20 other spices.") </div>
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Then deep fry the chicken until golden brown. </div>
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Once the chicken is out of the oil, lightly season with salt <i>immediately</i>. Chef Tough adds, "There's a very short window for seasoning fried food. If you miss it, the salt won't stick." <span style="background-color: white; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13px;"> </span></div>
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After the event, chef Matthew sent this shot. See the "meat pop" element? And the sauce? That's the turmeric-infused braising liquid, strained. Beautiful, isn't it? </div>
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And if you're not up for brining, braising, and then frying your own chicken? Head over to The Old Sage. Their food is a cravable adventure in dining, worth singing from the rooftops. </div>
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As I mentioned, gathering all the pieces for this post was a huge collaborative effort. Thanks to Megan Reardon (<a href="http://www.notmartha.org/" target="_blank">Not Martha</a>), Keren Brown (<a href="http://franticfoodie.wordpress.com/" target="_blank">Frantic Foodie</a>), Deanna Rivaldo, Dana Tough, Brian McCracken, Mathew Woolen, and Kirby Snyder. </div>
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<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-13073413712121979162014-08-19T07:17:00.001-07:002014-08-19T07:24:49.943-07:00Rethinking Vegetarian-based MeatFirst off, let's get something straight. I'm a carnivore. And while I toy with the idea of going vegetarian, I never made the leap.<br />
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But being a carnivore presents a number of challenges, and the future of meat has me asking some big ethical questions. Beyond issues surrounding humane living and dying conditions, did you know the meat industry produces more greenhouse gasses than transportation or factory production? According to<a href="http://www.scientificamerican.com/article/the-greenhouse-hamburger/" target="_blank"> a UN report</a>, "current production levels of meat contribute between 14-22% of the 36 billion tons of 'CO2-equivalent' greenhouse gasses the world produces every year." <br />
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Meat. It's far from an efficient system. <a href="http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters" target="_blank">NPR's Morning Edition</a>, noted that, "meat has more of an impact on the environment than any other food we eat. That's because livestock require so much more food, water, land, and energy than plants to raise and transport." It's <a href="http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters" target="_blank">a powerful piece</a> illustrating the resources that go into a mere 1/4 pound of hamburger: <br />
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6.7 pounds of feed and forage<br />
52.8 gallons of water<br />
74.5 square feet of land for grazing and raising feed crops<br />
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While the environmental debate rages on, I think about my own contribution. I've written a lot about: know your rancher, whole animal butchery, and ethical meat. And I'll be honest, it's something I still struggle with. I eat less meat. I eat better meat. But I bump against my own limited finances. In a perfect world, I'd love to buy a cow share. At this juncture, it's not feasible.<br />
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Grappling with these issues, I explored another option. <br />
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Have you ever heard of <a href="http://www.quorn.us/" target="_blank">Quorn</a>? UK-based Quorn is a non-GMO meat alternative. Until a dinner invitation landed in my inbox, I'd never heard of Quorn. I quickly learned it's one of the top 40 food products sold the UK. Distributed in 10 countries around the world, Quorn's annual sales top $214 Million. This was worth exploring. <br />
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I could extol the benefits of Quorn: lower carbon footprint, protein level on par with meat, cholesterol-free, economical, and freezer-friendly. But the real question is...how does it taste? The texture reminds me of meat, brined and slightly spongy (thanks to the Mycoprotien). It's a significant leap to other "meat alternatives" I've tried, an the most closely resembling "meat."<br />
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At our dinner, the "Grounds" - Quorn's answer to ground meat, was presented in a luscious bolognese. Truth be told, I'd never know the difference. I'm anxious to play with it myself, envisioning a Quorn-based version of my mama's meatballs.<br />
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By the third course, I was a believer. Chef presented a goat cheese ravioli, featuring a light sauce with cherry tomatoes and diced Chick'n Tenders (non-breaded). According to their website, you can cook "Quorn products in the oven, grill, microwave, or on the stove, as you would meat our poultry." The tenders hold a lot of promise in my kitchen..specifically as an added protein source on top of salads, or in this case, as an addition to pasta dishes.<br />
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While the meat industry battles it out, I'm excited to discover another option:<br />
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Quorn products, spotted at Target. Photo credit: Nancy Croisier</div>
<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-6320508709948629232014-01-25T14:33:00.000-08:002014-01-25T14:33:30.163-08:00Cook the Book: Homesick Texan Cookbook<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: start;">Have you heard about Cook the Book? I've got a book club, based on cookbooks. Each month, we pick a cookbook and have a potluck based on it. It's an ongoing project that has been both challenging and enlightening. We often cover ethnic cookbooks, but recently, we've started exploring regional American cookbooks. As a longtime fan of Lisa Fain's <a href="http://www.homesicktexan.com/" target="_blank">Homesick Texan blog</a>, I was thrilled when <a href="http://www.amazon.com/Homesick-Texan-Cookbook-Lisa-Fain/dp/1401324266/ref=la_B004UFRRRA_1_1?s=books&ie=UTF8&qid=1390687571&sr=1-1" target="_blank">her book </a>was selected for January's Cook the Book.</span></div>
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For the uninitiated, Lisa is a seventh-generation Texan who moved to New York City. After a fruitless search for tastes of Texas in NYC, she took matters into her own hands. Collecting recipes from friends and family, Lisa streamlined and revised a treasure trove of recipes. Those craveable Texan flavors came alive in her kitchen. What I love about Lisa? The stories behind her recipes offer a touching and personal anthology, tracking memories through food. <br /><br />My current roommate is from East Texas and I showed him the book. Opinionated and full of bravado, his response took me by surprise, "That's 'high-falutin' food!' We like simple food in Texas. What is this? Migas?" He reads the headnotes, "Ah, that's from Austin. That's not Texas." </div>
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"It's not?" </div>
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"No. That's The Republic of Austin. It's different." </div>
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While there are plenty of traditional favorites, you'll find Lisa's imprint throughout the book. Think of it as Tex-Mex, with a twist. Here, down home food is revised. For the better. A favorite potluck dish--green beans with pesto get's a Texas spin with cilantro and toasted pecans. Tex-Mex Meatloaf skips the traditional slather of ketchup, in lieu of a smoky chipotle and tomato glaze. It's by far the best meatloaf I've ever eaten.<br /><br /></div>
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This month's Cook the Book was an epic feast! With a heaving table of options, we ended up dining in stages...drinks and appetizers, the soup course (three soups!), and a frenzy of passed dishes at the table. Lee Hochberg put his camera to good use, firing off a terrific set of images. Our Homesick Texan dinner looked like this:<br /></div>
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The full <a href="http://www.amazon.com/Homesick-Texan-Cookbook-Lisa-Fain/dp/1401324266/ref=la_B004UFRRRA_1_1?s=books&ie=UTF8&qid=1390687571&sr=1-1" target="_blank">Homesick Texan</a> menu:<br /><br />- <a href="http://www.homesicktexan.com/2011/12/bacon-jalapeno-cheese-ball.html" target="_blank">Bacon-jalapeno Cheese Ball</a>*<br />- Cinnamon-chipotle Pecans<br />- <a href="http://www.homesicktexan.com/2006/11/kick-can-making-fresh-cranberry-sauce.html" target="_blank">Cranberry, Orange and Cilantro Salsa</a>*<br />- <a href="http://www.homesicktexan.com/2009/06/pickled-shrimp-with-lime.html" target="_blank">Pickled Shrimp</a>*<br />- Fuego Salsa<br />- Avocado Soup*<br />- Corn Chowder with Roasted Jalapenos and Bacon*<br />- Seven-Chile Texas Chili*<br />- Pan de Campo<br />- Chorizo Empanadas*<br />- Biscuits*<br />- Sawmill Gravy*<br />- Red-eye Gravy<br />- Tomato Cobbler<br />- Green Beans with Cilantro Pesto*<br />- Ancho Cream Corn*<br />- Texas Caviar<br />- Tamales with Rajas<br />- Spinach & Mushroom Enchiladas with Tomatillo Salsa<br />- Coffee-chipotle Oven Brisket<br />- Lamb Barbacoa<br />- <a href="http://www.homesicktexan.com/2011/05/lavender-brownies.html" target="_blank">Lavender Brownies</a>*<br />- Mexican Chocolate Chewies*<br /><br />Note: a handful of these recipes are from the <a href="http://www.homesicktexan.com/" target="_blank">Homesick Texan website</a> (linked). My favorite dishes are marked with an asterisk. (*) <br data-reactid=".2r.1:3:1:$comment580778248656078_609308112469758:0.0.$right.0.$left.0.0.0:3.0.3.0.$end:0:$13:0" style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.079999923706055px;" /><br /><span style="text-align: center;">Final thoughts: <br />While I can't say I loved everything (I like <a href="http://seattlemexicanfoodblog.typepad.com/vvblog/2009/06/fat-is-not-a-fourletter-word.html" target="_blank">Naomi's tamale recipe</a> better), what I did like, replaced my own tried and true favorites (like the meatloaf). All three soups were a hit, as were both the desserts. For the Cinnamon-chipotle Pecans, I should have pulled them out of the oven a few minutes earlier than the recipe stated. The dough on the empanadas? A new favorite, as is the pickled shrimp. Lisa's cheese ball is the stuff of legend. And both the corn and green beans were welcome additions to my side dish file. </span><br /><br />There are many more recipes in the Homesick Texan cookbook I plan to try...like the Gorditos, Chicken-fried Steak, and Grandma's Chocolate pie. It should keep me busy until Lisa's new book, <a href="http://www.amazon.com/Homesick-Texans-Family-Table-Cooking/dp/1607745046/ref=la_B004UFRRRA_1_2?s=books&ie=UTF8&qid=1390687571&sr=1-2" target="_blank">The Homesick Texan Family Table</a>, comes out in April!<br /><div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-57553493705926720072013-12-11T10:12:00.001-08:002013-12-11T11:55:37.503-08:00Belly of the Beast: A Tour of Safeco Field with Executive Chef Dave DekkerEarlier this year, I attended <a href="http://www.seattletallpoppy.blogspot.com/2013/08/on-road-with-rick-bayless-and-negra.html" target="_blank">an event with celebrity chefs Tom Douglas and Rick Bayless.</a> Keeping a sharp eye on the audience, I've learned...sometimes who's in the room...is as compelling as the talent on stage. Towards the end of the event, I spot two guys in chef jackets, bearing the Mariner's baseball team logo. "What's up with those jackets?" <span style="text-align: center;">A broad smile is quick to follow. <br /><br />As luck would have it, I met Dave Decker, the Executive Chef of <a href="http://m.mlb.com/sea/ballpark/" target="_blank">Safeco Field</a>, home of the Mariner's baseball team. He jokes, "Most chefs do 100-200 covers a night, I do 45,000!"</span><br />
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<span style="text-align: center;">Truth be told, when you think of the trajectory of a chef, I never thought about sports. I was quick to learn, stadium food is big business. Beyond hot dogs and garlic fries, the stadium houses multiple restaurants, the "golden ticket" Diamond Club (more on that later), and when the team is away, a slew of private events. Dinner for 1,200 on the field? He makes it happen.</span><br />
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<span style="text-align: center;">Before being recruited for the Mariners, Dave was an executive chef for 5-Diamond Hotels. Overseeing large-scale operations with multiple moving parts? That's his specialty.</span><br />
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<span style="text-align: center;">When I asked, why baseball? Why not football or basketball? It's evident he has a love for challenges, and managing moving parts. Major league baseball teams play 162 games a year. From April through the end of September, they host over 80 home games. At that pace, it puts a lot of pressure on the kitchens. He's a high energy guy who thrives on the pressure.<br /><br />For baseball, the kitchen crew typically has 1-2 days to prep for games. Football...there's only sixteen games/season. With just eight home games, "In football, you have<i> a whole week</i> to prep!" Baseball's a more challenging season, and for him, that's the appeal.<br /><br />Overseeing a seasonal staff of 150 is not easy. Open hiring calls, <a href="http://www.farestart.org/%E2%80%8E" target="_blank">Farestart</a>, and the <a href="http://www.millionairclub.org/%E2%80%8E" target="_blank">Millionaire Club</a> provide the bulk of his staff. Every kitchen interview begins with a single test, "Show me how you cut an onion." If they don't use "the claw" to protect their fingertips, he moves on to the next candidate, or finds them a place in concessions.<br /><br />What's a typical day like? "On game days, I don't really cook. I govern...and do a lot of paperwork." Overseeing all the food in the stadium--from concessions to suites means that for a sell out game? He feeds over 45,000 people. It's a physical job, that requires a ton of walking. On average, he wears through a pair of shoes every four months. </span><br />
<span style="text-align: center;"><br />As luck would have it, the team was in town and Dave offered a behind the scenes look.</span><br />
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Score! Suite seats off 3rd base.</div>
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<span style="text-align: center;"> An excellent vantage point near the press.</span>
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Family fun for these Mariner's fans...taking in a game for dad's birthday. <br />
Homemade cupcakes caught my eye....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxudfyUVpfO7sBt6DEdj6zBBxAjijhR779eu5LzCezKoeryYyMjSilQQEr5rlLyiax7kEOUYYZvLLYuHAad6_Zdr8CS674RinvaZL-k7pFjvTsgwwPWfqFet9T0a6nnp3Yhu4/s1600/Safeco+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxudfyUVpfO7sBt6DEdj6zBBxAjijhR779eu5LzCezKoeryYyMjSilQQEr5rlLyiax7kEOUYYZvLLYuHAad6_Zdr8CS674RinvaZL-k7pFjvTsgwwPWfqFet9T0a6nnp3Yhu4/s400/Safeco+3.JPG" width="400" /></a></div>
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Look at this garnish! Cupcakes flagged in a series of "This is your life" photos.</div>
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They're double sided! This side includes wedding and primary school photos.</div>
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Safeco Field is situated near the water. Thanks to the retractable roof, our sunny evening game was accompanied by salt air and seagulls screeching overhead.</div>
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My friend, Ed Sargent, and I met up with chef at Hit it Here Cafe. Off right field, there's a full service restaurant and bar, offering pork belly BLTs, pulled pork sandwiches (smoked in-house), and one of the best burgers in the city. During a 3 hour game? They prepare over 800 burgers. Premium local ingredients include beef from <a href="http://www.paintedhillsnaturalbeef.com/%E2%80%8E" target="_blank">Painted Hills </a>raised on a "never ever" program--no steroids or hormones. Chef is quick to point with pride, "<i>Every</i> burger in this building is made with grass-fed beef!"</div>
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Grab a seat along the bar at Hit it Here Cafe, and never miss a minute of the game.</div>
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Chef Dave Dekker and Hit it Here culinary supervisor, Yuvonka Wilkins</div>
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Mike Medrano; Safeco Executive Chef Dave Dekker; and Roots Sports announcer and 13-year Major League Baseball catcher, Dave Valle. During a break from the booth, I got a chance to catch up with Dave Valle and learn about his non-profit, <a href="http://seattletimes.com/pacificnw/2003/0413/cover.html" target="_blank">Esperanza International</a>. Giving back is the goal. Operating in the Dominican Republic and Haiti, they provide microfinance, healthcare and education. </div>
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As we walked and talked, I learned about Chef's mission to drive the stadium's food program, using local ingredients wherever possible. Relatively new in town, he credits <a href="http://www.ethanstowellrestaurants.com/%E2%80%8E" target="_blank">chef Ethan Stowell</a> for helping build relationships with vendors. Throughout the stadium, you'll find <a href="http://seattletallpoppy.blogspot.com/2010/10/exploring-wheat-with-shepherds-grain.html" target="_blank">Shepherd's Grain </a>flour, <a href="http://www.carltonfarms.com/%E2%80%8E" target="_blank">Carlton Farms </a>pork, <a href="http://www.drapervalleyfarms.com/%E2%80%8E" target="_blank">Draper Valley</a> chicken, and <a href="http://www.paintedhillsnaturalbeef.com/%E2%80%8E" target="_blank">Painted Hills</a> beef. Still, I was surprised to see several vegetarian options at the stadium, including this one, specializing in smoothies, veggie hot dogs and burgers. </div>
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Stadium food and vegan options? You bet! Vegan dining at Safeco Field includes steamed buns stuffed with either black vinegar-glazed portobello mushrooms or gochujang (Korean chili paste) glazed eggplant.<br />
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Steamed buns ready for stuffing.</div>
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The golden ticket? Close. Tickets in the Diamond Club run around $450/seat. What's that buy you? Seats so close to the mound, players could sweat on you! And steps away...a series of decadent buffets exclusively for Diamond Club ticket holders including carving stations, live action stations, and the occasional celebrity chef. And did I hear that right? Unlimited alcohol. I visited during the tail end of the game and found at least three dessert stations. </div>
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Diamond Club seats. Notice the hitter on the left? That's the pitcher in the middle. </div>
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Welcome to the good life!</div>
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Birds-eye view into bullpen. </div>
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Chef Dave has his fans too!</div>
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Coming up the stairs, I catch a whiff of smoked meat. Two giant smokers top the landing. On average they smoke 1,400 pounds of brisket per game.</div>
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Fresh off the smoker</div>
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Llarell Ezell, Diamond Club lead cook, working on prep. Suckling pigs are salted and chilled overnight. The following day, they'll be roasted and featured on the Diamond Club's carving station.</div>
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"Chef, what do you serve for those 1,200 person private events?" He whips out his phone, showing me a number of dishes from salmon to rack of lamb (pictured here).</div>
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In the belly of the beast. Chef's wraps up his evening, preparing spreadsheets and dealing with paperwork. Above his computer? His version of a story board. </div>
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A closer look at Chef's story board--plating ideas, recipes, and several thank you cards.</div>
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Every day is not a home run....</div>
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On our way out, I spot this sign. "Can we take a look?"<br />
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How many times have a I seen the evening news feature this room? Half an hour after we left, this room was filled with journalists and camera crews. </div>
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Baseball, and a slice of Americana. Perhaps one day, these guys will take the field. Or rarer yet, maybe one day, they'll be a stadium chef. </div>
<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-58362710600597855172013-11-09T12:50:00.003-08:002013-11-09T13:11:16.691-08:00At the Water's Edge<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aT2DpBMdZTjWHyv8Qs2MZNX0GZrveSgb8aGXaNHS6LUPdKqf4VX5sRXmX-iOoRkWigCG76bwyk_Ou5oPcVN9WGYhMbljMsDEja8SVNhc2fMNFYJHj8OBGp3hzRYQe5zCuxt7/s1600/Edgewater+Hotel+-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aT2DpBMdZTjWHyv8Qs2MZNX0GZrveSgb8aGXaNHS6LUPdKqf4VX5sRXmX-iOoRkWigCG76bwyk_Ou5oPcVN9WGYhMbljMsDEja8SVNhc2fMNFYJHj8OBGp3hzRYQe5zCuxt7/s400/Edgewater+Hotel+-1.JPG" width="400" /></a><br />
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Seattle's stunning natural backdrop makes it a lure for locals and tourists alike. If you fancy a jaw-dropping view with a roaring fire, and hand-crafted cocktails, look no further than the <a href="http://www.edgewaterhotel.com/" target="_blank">Edgewater Hotel</a>. Perched over the water with a steady stream of ships and sailboats gliding by, it's easy to loose yourself here.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZXTpsDo5MokmaOiFYHbF2A_zUvOETeJbUi97_NnxeXv19xyjStCSCfcGDph6ef1Lz-nQsvvoJNCVQNpApnl8ac761ac50jXtPaeokpHY0xAY-5XRypGBgF_d64g1J4DZBhaF/s1600/Edgewater+Hotel+-+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZXTpsDo5MokmaOiFYHbF2A_zUvOETeJbUi97_NnxeXv19xyjStCSCfcGDph6ef1Lz-nQsvvoJNCVQNpApnl8ac761ac50jXtPaeokpHY0xAY-5XRypGBgF_d64g1J4DZBhaF/s400/Edgewater+Hotel+-+3.JPG" width="400" /></a><br />
<i>There are 12,000 guest rooms in Seattle. Only 120 have a view like this. </i><br />
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While the Edgewater Hotel had been on my radar for weddings (they host over 120/year) and that famed image of <a href="http://www.seattlepi.com/local/article/Beatles-stay-at-Edgewater-helped-mark-its-place-1305857.php#photo-781368" target="_blank">the Beatles fishing out of their hotel window</a>, it's recently become my spot for lingering over cocktails and business meetings. The hotel is located in Seattle, a heartbeat from all the downtown action, but enough outside of the fray to provide ample parking, and unobstructed views. (If you're staying here, take advantage of the courtesy shuttle service. They'll drop you anywhere within a 2 mile radius.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6KxUEdv18VJXEFJa1eC0ygxkxC5g33IEqt4NXIOzWkQhizWOxK04SKl8-2XgPZTecGiUepYH0PpWQZFMvRSxQOBErwp0DQldMxIGlIq_9QLrY6vhZvRK9D3zq9IVSgFI3Jbv/s1600/Edgewater+Hotel+-+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6KxUEdv18VJXEFJa1eC0ygxkxC5g33IEqt4NXIOzWkQhizWOxK04SKl8-2XgPZTecGiUepYH0PpWQZFMvRSxQOBErwp0DQldMxIGlIq_9QLrY6vhZvRK9D3zq9IVSgFI3Jbv/s400/Edgewater+Hotel+-+2.JPG" width="400" /></a><br />
<i>Curl up in a cozy chair...and watch the world go by. </i><br />
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Recently the hotel hired San Francisco-based cocktail guru, <a href="http://www.southernwine.com/Mixology/DavidNepove/tabid/1056/Default.aspx" target="_blank">David Nepove</a> to revamp their entire bar. David tore apart the bar, added house made mixers ("everything is made from scratch") and an entirely new cocktail menu. A year ago, I had a lackluster experience here and hesitated going back. A blogger dinner invite provided a welcome look at their new and improved cocktail program. </div>
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Talking with the restaurant manager, Michele Gardner, I wanted to know, "What did you learn?"<br />
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The new bar menu embraces craft cocktails. "It took a lot of effort to get the staff on board. We had to assure them...people will wait for a well made cocktail." Aiming for unique and refreshing cocktails, the service experience is different too. "When guests sit at the bar, it's an event." In the end, they landed on twelve new cocktails. I had three, and begged shamelessly recipes. The recipe for my favorite cocktail, the Broken Branch, is at the bottom.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc140tkdEEHEltqBPmApvXR3unyY2_20oE6cSROV6eWmav-NCxDS1NsbX7v0VhomfCVtjb9MqOfrz1SynhV00_eEEh1ctCjTwsszu05aB-csHv9ubiNlAl6XhyWi6pGvPI8hTc/s1600/Edgewater+-+Dining+room.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc140tkdEEHEltqBPmApvXR3unyY2_20oE6cSROV6eWmav-NCxDS1NsbX7v0VhomfCVtjb9MqOfrz1SynhV00_eEEh1ctCjTwsszu05aB-csHv9ubiNlAl6XhyWi6pGvPI8hTc/s400/Edgewater+-+Dining+room.JPG" width="400" /></a><br />
<i>The hotel's <a href="http://www.edgewaterhotel.com/seattle-six-seven-restaurant.aspx" target="_blank">6/7 Restaurant</a> is a mix of rustic and modern finishes, featuring a stone fireplace, wrap around waterfront windows, and Murano glass chandeliers. </i><br />
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Not to be outdone by the cocktails, chef John Roberts commanded the evening. Elegant dishes and surprising presentations proved hotel dining can be a noteworthy experience. While mainstream media focus their attention on chef-driven restaurants, chef Roberts is equally worthy of the limelight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCaUfsQDORTe-Ue4VKY69nLSIerJBq1b4WoSz6hyCw32uj0QyjM6yELN91cnXr4gL4wtyc29lVG0InKdgJHgSV9Mfp-Rx39k0EMqqX2Q6S0XivQHGtQcfPyyZW9XM0OuErxch/s1600/Edgewater+Hotel+-+prawns.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCaUfsQDORTe-Ue4VKY69nLSIerJBq1b4WoSz6hyCw32uj0QyjM6yELN91cnXr4gL4wtyc29lVG0InKdgJHgSV9Mfp-Rx39k0EMqqX2Q6S0XivQHGtQcfPyyZW9XM0OuErxch/s400/Edgewater+Hotel+-+prawns.JPG" width="400" /></a><br />
<i>Tiger prawn corn dogs</i><br />
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Arriving on carved wood planks, tender prawns sported a crispy exterior, served alongside a sweet chili dipping sauce. "Chef, tell me about these prawns. What's in the batter?" At first blush, the large pieces adhering to the prawns looked like corn. No. He uses a puffed rice from the Asian market (instead of panko or breadcrumbs). Not only is it visually appealing, the puffed rice provides texture and a shattering bite. And here's the chef tip, "It stays crunchier, longer." For a guy who does a significant number of catered events, that's key.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCxBiwjyowmDOuBAK__VNzu6K4L_Jepg526AbQwaupb81HUbHDklkAc99lfuKJ3A8UmIOkMNt_SSISTXmfdCMmxUtC_HavdvXuLT1hyphenhyphenK2JvaDBIcQc9aA3wRa8TD6tgbjgres/s1600/Edgewater+Hotel+-+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCxBiwjyowmDOuBAK__VNzu6K4L_Jepg526AbQwaupb81HUbHDklkAc99lfuKJ3A8UmIOkMNt_SSISTXmfdCMmxUtC_HavdvXuLT1hyphenhyphenK2JvaDBIcQc9aA3wRa8TD6tgbjgres/s400/Edgewater+Hotel+-+4.JPG" width="400" /></a><br />
<i>Curried fritter pops</i><br />
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As the menu progressed, subtle nuances continued to push the flavor. It's all about the details. My camera proved useless once the sun set, so I'll recap:<br />
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<b>Salmon Crudo</b><br />
sweet chili pepper puree, washington apple salsa, avocado and yellow curry oil<br />
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<b>Sweet Potato and Leek Soup</b><br />
topped with sauteed kale, proscuitto, pine nuts, chanterelles, and charred onion creme fraiche<br />
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<b>Golden Beet Salad</b><br />
belgium endive, candied pecans,craisins, oranges, blue cheese, fuji apples, and sherry reduction<br />
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~Intermezzo~<br />
<b>Apple Granita and Basil Hayden</b><br />
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<b>Pan Roasted Halibut</b><br />
saffron risotto, grilled green onion, cherry tomatoes, arugula, musseles, and saffron broth<br />
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<b>Roasted Rack of Lamb</b><br />
rosemary roasted vegetables, gnocchi, carrot crisps, and stone ground mustard lamb reduction<br />
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<b>Pear and Frangipane Tart</b><br />
with vanilla sour cream and brandy caramel<br />
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And finally, that amazing cocktail....</div>
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<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Kissed with a touch of sweetness, the flavor profile on this cocktail is like a Manhattan...with a touch of cherry liqueur. Perfect for the holidays, or post-skiing libations.<br /><br /><b>Broken Branch Cocktail</b></span><br />
<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">From Six/Seven at the Edgewater Hotel, Seattle </span><br />
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<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2 oz Knob Creek Bourbon</span><br />
<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">½ oz Sweet Vermouth</span><br />
<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">½ oz Luxardo Maraschino Liqueur</span><br />
<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">½ oz Benedictine</span><br />
<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Dash of Angostura Bitters</span><br />
<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Method: Stir Garnish: Orange Peel</span><div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-73909437834398994642013-08-28T17:11:00.000-07:002013-08-28T17:17:35.190-07:00On the Road with Rick Bayless and Negra Modelo<div class="separator" style="clear: both; text-align: center;">
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The past couple years, I've been obsessed with Mexican food. Chef Rick Bayless provided the essential foundation for my education--thanks to his PBS television series, <a href="https://www.rickbayless.com/tv/season9/" target="_blank">Mexico--One Plate at a Time</a>, now in it's ninth year. His show reflects a life long love of learning...and teaching, unveiling the mysteries of Mexican cuisine, while providing essential on the road cultural context. <br />
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Rick's list of accomplishments is staggering (two full pages in my press packet!) In Chicago, he's got a got a stable full <a href="https://www.rickbayless.com/restaurants/" target="_blank">restaurants</a> (Frontera Grill, Toplobampo, Xoco, Tortas Frontera, and Frontera Fresco). Frontera, his first, was launched in 1987. Between restaurant launches, he penned eight cookbooks, developed a line of Frontera salsas, sauces, and chips sold throughout the United States, and won awards and accolades too numerous to count.<br />
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When the invite arrived for a V.I.P. event with Negra Modelo beer and Rick Bayless, <i>of course</i> I went!<br />
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Both Rick and Seattle chef Tom Douglas are on the <a href="http://www1.macys.com/campaign/social?campaign_id=59&channel_id=1" target="_blank">Macy's Culinary Council</a>. (Remember <a href="http://seattletallpoppy.blogspot.com/2012/11/dishing-at-macys-with-chef-tom-douglas.html" target="_blank">this event</a> with Tom?) It was a natural fit teaming up with Tom at his event space, the Palace Ballroom.<br />
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Check in: Check!</div>
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10:30 arrival time. Beer in hand minutes later, and perusing a copy of Rick's latest book, <a href="http://www.amazon.com/Frontera-Margaritas-Guacamoles-Rick-Bayless/dp/0393088928/ref=sr_1_1?s=books&ie=UTF8&qid=1377734317&sr=1-1&keywords=frontera" target="_blank">Frontera: Margaritas, Guacamoles, and Snacks</a>. I was immediately struck by the format of this book. Nearly every cocktail includes a single drink recipe, and a with fiestas in mind, a large scale version. Snacks include DYI corn nuts. (First, soak the dried corn for three days...)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34-3j3T7XQ3CD_ZWvFHUxYa5i4vibRINKvN2yK9hINoTT1mcSDBCumL3sQQ6xnJJtDXOj5l_17B5wX08I2MHvvoe4H0Xf07lYSMJ1GLBnc5NYAMiQaEUM8cYagcK1Z9OMLx_E/s1600/2+-+Negra+Modelo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34-3j3T7XQ3CD_ZWvFHUxYa5i4vibRINKvN2yK9hINoTT1mcSDBCumL3sQQ6xnJJtDXOj5l_17B5wX08I2MHvvoe4H0Xf07lYSMJ1GLBnc5NYAMiQaEUM8cYagcK1Z9OMLx_E/s320/2+-+Negra+Modelo.JPG" width="320" /></a></div>
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Beautiful, no? Those footed Negra Modelo glasses are designed to optimize the flavor of the beer. Just like variations to red and white wine glasses, this particular glass showcases Negra Modelo's signature characteristics, caramel sweetness, hints of dark chocolate and a smooth, medium body. For the beer geeks, "This Munich Dunkel (dark) style is characterized by its liberal use of roasted or toasted malts. The slow roasting of the malts alone makes the brewing process last twice as long as other beers, producing its signature reddish color and hint of sweetness."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4QWTyaBtfHHbAWWIh7epKorrL1oOWTW1BOxuIMhTKv8wjey4Zee9Elr8CIBora4jRTxJmWrf6ErE5z8snomKmo7TmLITIvJOMbFHZ5rsj-_DGmVUjeFxGr06-cgEEjn1f65z/s1600/20+-+Negra+Modelo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4QWTyaBtfHHbAWWIh7epKorrL1oOWTW1BOxuIMhTKv8wjey4Zee9Elr8CIBora4jRTxJmWrf6ErE5z8snomKmo7TmLITIvJOMbFHZ5rsj-_DGmVUjeFxGr06-cgEEjn1f65z/s320/20+-+Negra+Modelo.JPG" width="222" /></a></div>
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Kicking off with a passed nosh: whole wheat gougers, eggplant tapenade and roasted tomatoes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI5Z7Xq3FyhRYf-5HF-qrnQxwM-aYLRNv78GXC89rzkf6w8RAn5yM9ABiYpaUBxkGRIRZNf1RjtHFgbHK3HZodKZvCitqN-7rAMBELUAvNl_6EEtsTEcDKNGEHOduuBvd2dJwH/s1600/7+-+Negra+Modelo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI5Z7Xq3FyhRYf-5HF-qrnQxwM-aYLRNv78GXC89rzkf6w8RAn5yM9ABiYpaUBxkGRIRZNf1RjtHFgbHK3HZodKZvCitqN-7rAMBELUAvNl_6EEtsTEcDKNGEHOduuBvd2dJwH/s320/7+-+Negra+Modelo.JPG" width="320" /></a></div>
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The roasted eggplant collapsed into a delectable spread, topped with a slow-roasted tomato half.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CuGXdP7NEbuzZyssM4z9nlVlmfly33NSy0IaU93_FIBCaQ1JpCZYvTxksQFTV-mgHDqko9VdtNR_fDmoWpbY16ZgR0F8K81-4yvyGYxFa1dQ4WhwfeI_MMePh1SIVSFHzcZp/s1600/3+-+Negra+Modelo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CuGXdP7NEbuzZyssM4z9nlVlmfly33NSy0IaU93_FIBCaQ1JpCZYvTxksQFTV-mgHDqko9VdtNR_fDmoWpbY16ZgR0F8K81-4yvyGYxFa1dQ4WhwfeI_MMePh1SIVSFHzcZp/s320/3+-+Negra+Modelo.JPG" width="320" /></a></div>
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Chefs in the house: (L-R) Evan Desberg, sous chef at the <a href="http://burgundianbar.com/" target="_blank">Burgundian</a>, and Matt Bonney, Director of Operations for Bottleworks, Brouwer's, and the Burgundian.</div>
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This dish, a staple on The Palace Kitchen's menu, was hauntingly delicious. Fortunately, I was also given the recipe. (See notes at the bottom.) Entertaining tip: I like the use of a beer bottle to give height and double as a name card holder.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdfi9vUK0NCU925Qqg-yclOzjJ92lhCE1u_qiZKjhXPVJO8rxyvzW2fShMsmXcaigKe1wrrO3RoEm-dTtJwWduGl0BMOqcr1OTqCnVQaTToPX93W0qITenkYlurY9t1LIEYwX/s1600/10+-+Negra+Modelo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdfi9vUK0NCU925Qqg-yclOzjJ92lhCE1u_qiZKjhXPVJO8rxyvzW2fShMsmXcaigKe1wrrO3RoEm-dTtJwWduGl0BMOqcr1OTqCnVQaTToPX93W0qITenkYlurY9t1LIEYwX/s320/10+-+Negra+Modelo.JPG" width="219" /></a></div>
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A build-your-own taco bar included succulent Pacific Northwest salmon, baked with Tom's signature <a href="http://store.tomdouglas.com/rub-with-love-c1.aspx" target="_blank">Rub with Love</a> line.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntzP7YYmIaK5LVreVIXMKcx08nfBk1e7PRUlTsW86MSqr6qZOivFaKoBmDTw_mQYRqr-uTzWQ67d4rqZRsrkZDFp0l1ksgv88YkZfgb8r3vbJeVOYE0iD1lchyphenhyphen4TbizbiBH_I/s1600/6+-+Negra+Modelo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntzP7YYmIaK5LVreVIXMKcx08nfBk1e7PRUlTsW86MSqr6qZOivFaKoBmDTw_mQYRqr-uTzWQ67d4rqZRsrkZDFp0l1ksgv88YkZfgb8r3vbJeVOYE0iD1lchyphenhyphen4TbizbiBH_I/s320/6+-+Negra+Modelo.JPG" width="320" /></a></div>
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"Hey, can I take a picture of your plate?" Starting at noon:</div>
<blockquote class="tr_bq">
- Black Bean and Ham Hock Soup with Tomatillo-Avocado Salsa and Dungeness Crab<br />
- Fresh Corn and Anaheim Chili Pancakes with Cojita Cheese<br />
- Watermelon with Lime and Salt<br />
- Salmon Tacos with Warm Corn Tortillas</blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8Bf4ipuXD_k78GrElHs3kl-KgaJemh7X0mvCnWjcpfRCCB04gVbikFvvrs4E9BpU9QtPjSeUvfwFXNG8-N3GhhMwg4OfeRsgaMRTzmmWVYvycjPElw7oiU4hkWc7UqvpjfY-/s1600/11+-+Negra+Modelo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8Bf4ipuXD_k78GrElHs3kl-KgaJemh7X0mvCnWjcpfRCCB04gVbikFvvrs4E9BpU9QtPjSeUvfwFXNG8-N3GhhMwg4OfeRsgaMRTzmmWVYvycjPElw7oiU4hkWc7UqvpjfY-/s320/11+-+Negra+Modelo.JPG" width="320" /></a></div>
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Group shot with man of the hour, Chef Rick Bayless, in the middle. "Chef in the Hat" Theirry Rautureau on the floor cracking jokes and wrangling the group together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iQsT85vakf8OgD1qMgLmOF_58rqN72bXNhVmDe3xJiF5MOqkFt07qnoAqb0xstmjchR9gVu5sblesPIKBroukXFZ0w2mTJ3UXzOo67Q7aZEoWoP962SQkvUM0Zbs7NmIow87/s1600/12+-+Negra+Modelo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iQsT85vakf8OgD1qMgLmOF_58rqN72bXNhVmDe3xJiF5MOqkFt07qnoAqb0xstmjchR9gVu5sblesPIKBroukXFZ0w2mTJ3UXzOo67Q7aZEoWoP962SQkvUM0Zbs7NmIow87/s320/12+-+Negra+Modelo.JPG" width="320" /></a></div>
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At any event, I love watching the pro photographers in action. Out of camera range, there's another photographer on a ladder taking the official shot. This guy, was flown in from Chicago to capture the Rick Bayless/Negra Modelo tour. Nice gig, eh?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOB90U3DyhAll63UvRM3AlZo7ilHBLIqi1wFCV63wdrOvbc4s-NxtJm1KTcdcA9oJxGjOssNrtmwZz10E2_0QpQwvGssdSXU4NGw-SCTWlHGk7GIG8WoFmhSkzyxs2fmW8cw6/s1600/13+-+Negra+Modelo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOB90U3DyhAll63UvRM3AlZo7ilHBLIqi1wFCV63wdrOvbc4s-NxtJm1KTcdcA9oJxGjOssNrtmwZz10E2_0QpQwvGssdSXU4NGw-SCTWlHGk7GIG8WoFmhSkzyxs2fmW8cw6/s320/13+-+Negra+Modelo.JPG" width="320" /></a></div>
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<a href="http://www.vivapoquitos.com/Poquitos/VivaPoquitos.html" target="_blank">Poquito's restaurant </a>operating owners, Matt Fundingsland and Dustin Watson. See Matt in the wheel chair and double leg braces? Yeah. He was at the beach, jumped off a log 4' high, landed on sand and <i>broke both his heels</i>. Their restaurant, Poquitos hosted the Twitter <a href="http://foodiechats.tumblr.com/" target="_blank">#FoodieChats </a>with Rick Bayless later that night. Check out the Twitter archives. Good stuff there.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPT8cKFy-yspF1eqHNTE2LpLvC0vD8qkDaR-6nok8LZm3QUnVN-oefwC3J7dFmkboDx15lOFBkjCkVTCurTidTy3_WpeDM_8bXrM0RbJwth0sopxK8P0K4PcOKaF774iyb0rKf/s1600/14-+Negra+Modelo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPT8cKFy-yspF1eqHNTE2LpLvC0vD8qkDaR-6nok8LZm3QUnVN-oefwC3J7dFmkboDx15lOFBkjCkVTCurTidTy3_WpeDM_8bXrM0RbJwth0sopxK8P0K4PcOKaF774iyb0rKf/s320/14-+Negra+Modelo.JPG" width="320" /></a></div>
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Tom Douglas (Left) and Rick Bayless (Right) demo dishes. Tom covered the black bean soup and Rick presented pulled pork tacos. (Recipes below.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZHAV-opkANyLPEgdBIz7UObIn_ugBYPqyxATbkoWnF39oC50aB6CXgX8XwUbmVc3UhSM3mQNLw8V7mDXla7NHGe9ujlWcSCtfAZ8IyBmKQuESM33DtctorGXqVDZdooEmFmm/s1600/15+-+Negra+Modelo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZHAV-opkANyLPEgdBIz7UObIn_ugBYPqyxATbkoWnF39oC50aB6CXgX8XwUbmVc3UhSM3mQNLw8V7mDXla7NHGe9ujlWcSCtfAZ8IyBmKQuESM33DtctorGXqVDZdooEmFmm/s320/15+-+Negra+Modelo.JPG" width="320" /></a></div>
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On my way out, I spotted these guys. What caught my eye? The Mariner's baseball team logo on their chef jackets. Meet Safeco Field Executive Chef; David Dekker, C.C.C. (Left) and his Executive Sous Chef, Ryan Evans (Right). After this season wraps up ("Only 28 games left!"), Ryan is off to California. He'll be moving to the 49ers new stadium. Same title, bigger crowds--the Mariner's stadium hosts 45,000, the 49ers: 70,000. </div>
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Hat tip to <a href="http://www.crownimportsllc.com/ourbrands/negramodelo.htm" target="_blank">Negra Modelo</a>, <a href="http://www.fronterafiesta.com/about/chef-rick-bayless" target="_blank">Rick Bayless</a>, <a href="http://tomdouglas.com/" target="_blank">Tom Douglas</a>, and their amazing PR teams. Good times, people. Good times!<br />
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Now, on with the recipes:<br />
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<b>Tom Douglas' Black Bean and Ham Hock Soup with Avocado-Tomatillo Salsa</b><br />
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2 cups dried black beans, picked over and rinsed<br />
12 cups (3 quarts) chicken stock| or more if needed<br />
1 smoked ham hock<br />
2 tablespoons olive oil<br />
1 ½ cups coarsely chopped onions<br />
½ cups coarsely chopped carrots<br />
½ cup coarsely chopped celery<br />
1 tablespoon chopped garlic<br />
2 cups drained canned chopped tomatoes<br />
2 tablespoons tomato paste<br />
2 tablespoons coriander seeds| toasted and ground<br />
2 tablespoons cumin seed| toasted and ground<br />
2 tablespoons paprika<br />
¾ tablespoons cayenne| or to taste<br />
3 to 4 tablespoons fresh lime juice| or to taste<br />
Kosher salt and freshly ground black pepper<br />
<div>
<br /></div>
1. Place the beans in a large pot with the chicken stock and ham hock. Bring<br />
to a simmer and cook until the beans are soft, about 2 hours (1 hour is the<br />
beans have been pre-soaked).<br />
2. Meanwhile, heat the olive oil in a sauce pan over medium-low heat and<br />
slowly cook the onions, carrots, and celery, stirring occasionally, until the<br />
onions are golden and caramelized, 10 to 15 minutes. Stir in the garlic for<br />
the last few minutes of cooking. Add the onion mixture, tomatoes, tomato<br />
paste, and ground spices to the simmering beans. Continue to simmer<br />
until everything is very soft, about another hour. Pull out the ham hock and<br />
remove the fat and skin. Pull all the lean meat off the bone, finely chop the<br />
mean, and set aside. In a food processor or blender, coarsely puree the<br />
beans in batches just enough to leave a little texture. Return the soup to<br />
the pot and add the chopped meat. Season with the paprika, cayenne, lime<br />
juice, salt, and black pepper. Just before serving, stir in the chopped<br />
cilantro.<br />
On the plate: Ladle the soup into the bowls and serve with dollops of the<br />
salsa, sour cream and a few cilantro leaves. We also serve warm<br />
cornbread with this soup.<br />
A step ahead: You can make this soup a few days ahead and store it in<br />
the refrigerator. To serve, reheat and stir in the cilantro.<br />
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<b>Avocado-Tomatillo Salsa </b><br />
½ pound tomatillos (about 8)| husked and cut into quarters<br />
1 tablespoon plus 2 teaspoons freshly squeezed lime juice<br />
1 tablespoon finely chopped fresh cilantro<br />
2 ripe medium avocado| peeled, pitted, and cut into ¼ inch dice<br />
Kosher salt and freshly ground black pepper<br />
<br />
A step ahead: You can make this an hour or two ahead and store it, covered, in the refrigerator. Or you can make the salsa without the avocado up to a day ahead, refrigerate it, and stir in the diced avocado shortly before you are ready to serve.<br />
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Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Pour the puree into a strainer set over a bowl and drain briefly, discarding the liquid. (The puree doesn't need to be completely dry.) Put the drained puree into a bowl and stir in the lime juice, cilantro, garlic, and avocado. Season to taste with salt and pepper.<br />
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~*~*~*~**~*~*<br />
<b>Rick Bayless' Smoky Pulled Pork Tacos with Roasted Tomatoes and Dark Beer </b><br />
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2 cups Essential Quick-Cooked Tomato-Chipotle Sauce:<br />
2 stemmed dried chipotle chiles| (or canned chipotle chiles en adobo)<br />
4 garlic cloves| unpeeled<br />
1 ½ pounds ripe tomatoes| (3 medium-large round or 8 to 12 plum)<br />
3 tablespoons olive oil| or vegetable oil or rich-tasting pork lard<br />
1 medium white onion| thinly sliced<br />
½ cup chicken broth<br />
½ cup dark beer| such as Negra Modelo<br />
½ teaspoon black pepper| preferably freshly ground<br />
1/4 teaspoon cinnamon| preferably freshly ground Mexican canela<br />
1/8 teaspoon cloves| preferably freshly ground<br />
½ teaspoon Salt| plus some for sprinkling on the pork<br />
12 ounces pulled pork<br />
Sprigs of cilantro or flat-leaf parsley| for garnish<br />
12 warm corn tortillas| store-bought or homemade<br />
½ cup grated Mexican queso anejo| or Romano or Parmesan<br />
<br />
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1. Tomato-Chipotle Sauce. Toast dried chiles on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, until very aromatic, 30 seconds. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chiles need only be removed from their canning sauce.) While the chiles are soaking, roast the unpeeled garlic on the griddle or skillet over medium heat, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then flip and roast the<br />
other side. Cool, then peel, collecting all the juices with the tomatoes. In a food processor or blender, puree the tomatoes, rehydrated or canned chiles and garlic. Heat 1 tablespoon of the oil in a heavy, medium-size (2-to 3-quart) saucepan over medium-high. Add the puree and stir for about 5 minutes as it sears and thickens. Remove from the heat.<br />
2. Simmer the sauce in a heavy, large (10- to 12-inch) skillet, heat 1 tablespoon of the oil over medium heat. Add the onion and fry until nicely golden, about 10 minutes. Scrape in the tomato-chipotle sauce, stir in the broth, beer, black pepper, cinnamon and cloves, and simmer, uncovered, over medium-low for half an hour. Taste and season with salt.<br />
3. Add the pork to the sauce and simmer, stirring to incorporate the sauce and meat together, for about 3 minutes, or until the meat is warmed through.Scoop into a serving bowl and sprinkle with the cilantro and cheese. Serve with the warm tortillas for making soft tacos.<br />
Serves 4<br />
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<br /><div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-57500560085076279172012-11-28T16:00:00.001-08:002012-11-28T16:06:17.771-08:00Cook the Book, RevsitedWith a towering cookbook collection and new additions added regularly, it was clear...I'd need twelve lifetimes to work through those books. An idea began to take shape. What if...we combined the elements of a book club...and a potluck? What if...each person cooked out of the same book so we could compare notes--rejoicing in the winners and mulling over the duds, collectively?<br />
<br />
And that's what we did. Back in 2006 we spent a few months working out the kinks. We tackled a few of the latest and greatest chef cookbooks, only to determine...they weren't so great. "I don't get it. Everyone's talking about this book!" An industry veteran cooed in my ear, "That's marketing, darling."<br />
<br />
Eventually, we settled on tried and true and modern day classics. Julia Child, Lydia Bastianich, Rick Bayless, Julie Sahni, Thomas Keller, etc. One Christmas, <a href="http://seattletallpoppy.blogspot.com/2007/12/bake-o-ramma.html"><span style="color: orange;">we took over a culinary school kitchen</span></a> for a baking marathon.<br />
<br />
For two years, we gathered around the table. We explored cookbooks, and stretched our culinary skills. Seasoned pros joined the ranks and provided valuable insight when a recipe went awry or needed improvement.<br />
<br />
On an average day, we'd try 10-14 dishes from a book. Sampling a variety of dishes side by side, a picture takes shape. Beyond the text, you begin to understand the author's culinary point of view--a penchant for sour notes, or earthy flavors. Elements of their writing style come into focus. "What if I can't get fresh epazote? Are substitutions recommended? Where? In the recipe, headnotes, or introduction?" It's a deeper look that extends well beyond my one-recipe-at-a-time approach.<br />
<br />
It was an incredibly valuable experience. But in the end, it became difficult to sustain. And things wound down a couple years later.<br />
<br />
:: :: ::<br />
<br />
In the intervening years, I experienced some dramatic life changes. When things finally slowed down, I started asking myself some tough questions. What's working? What not working? And what am I missing?<br />
<br />
In the process of reevaluating that big LIFE picture, I realized how much I missed our cookbook group. The original members are spread around the world, but maybe others would be interested. I sent out a few feelers.<br />
<br />
Within a few weeks, we had our first gathering. We extended the table twice, and then realized all the food would not fit. Buffered with two other tables, it was an incredible feast! Raising a glass among new friends, old friends, and others I'd only met that day, it was incredibly fulfilling. <br />
<br />
Our first gathering we tackled:<br />
<i><br />Essential Classics of Italian Cooking </i>by Marcella Hazan<br />
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<i>- Chickpea Soup with Rice</i><br />
<i>- Cucumber and Orange Salad</i><br />
<i>- Scallop Sauce with Olive Oil, Garlic, and Hot Pepper over Pasta</i><br />
<i>- Braised Carrots with Parmesan</i><br />
<i>- Baked Escarole Torta</i><br />
<i>- Baked Polenta with Bolognese Meat Sauce</i><br />
<i>- Pork Stewed with Porcini Mushrooms and Juniper</i><br />
<i>- Olive Oil Cake & Vin Santo</i><br />
<i>- Homemade Limoncello</i><br />
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<br /><div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-12189844362159841352012-11-15T15:40:00.000-08:002012-11-15T15:40:09.553-08:00Dishing at Macy's with Chef Tom Douglas<div class="separator" style="clear: both; text-align: center;">
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Do you know about <a href="http://www.macys.com/campaign/social?campaign_id=59&channel_id=1">Macy's Culinary Council</a>? It's an all star line up of celebrity chefs including Rick Bayless, Wolfgang Puck, Ming Tsai, Cat Cora, Emeril Lagasse, and more. The goal? To bring cooking back home. In Macy's stores across the country, Culinary Council chefs provide cooking demonstrations and share essential tips. (Check the <a href="http://www.macys.com/campaign/social?campaign_id=59&channel_id=1">events page</a> for dates near you.)</div>
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Last week, home town Culinary Council member, <a href="http://www.macys.com/campaign/social?campaign_id=59&channel_id=1">Chef Tom Douglas</a>, took the helm at Macy's kitchen. With <a href="http://tomdouglas.com/">thirteen restaurants</a> under his banner ("soon to be fourteen"), a radio show, the launch of <a href="http://www.amazon.com/Dahlia-Bakery-Cookbook-Sweetness-Seattle/dp/0062183745/ref=sr_1_1?s=books&ie=UTF8&qid=1353019928&sr=1-1&keywords=dahlia+bakery+cookbook">a new cookbook</a>, and appearances across the country, it was fun to see Tom in action. <br />
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Macy's flagship store, downtown Seattle<br /></div>
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Hot off the press! Tom Douglas' <a href="http://www.amazon.com/Dahlia-Bakery-Cookbook-Sweetness-Seattle/dp/0062183745/ref=sr_1_1?s=books&ie=UTF8&qid=1353019928&sr=1-1&keywords=dahlia+bakery+cookbook">Dahlia Bakery Cookbook</a>. Tom was quick to note the recipes have been tested...and retested by three pastry chefs and two home cooks.</div>
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As the crowd swelled to over 100 attendees, I was grateful for prime seating. </div>
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Cameraman, ready for action! </div>
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Chef Tom Douglas paused for a photo, then quipped, "I have a face for <i>radio</i>."</div>
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The Macy's kitchen is an island in the middle of their retail floor.</div>
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And my seat was dangerously close to the Le Creuset display!<br /></div>
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<b>Grilled Cheese with Caramelized Broccoli Rabe and Fontina</b></div>
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Surprise! I didn't know Dahlia Bakery sold sandwiches. My loss. Of the three recipes we sampled, this was my favorite. The trick here is to caramelize the broccoli rabe and "use a fatty cheese." Tom was quick to add, "That recipe is so good, it actually made the cover [of the book]."</div>
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While conversation hovered on the book, Tom took a question from the audience.<br />
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<b>"Baking is too precise. I don't measure correctly and then things don't come out right."</b></blockquote>
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Tom's response lingered with me for days: </blockquote>
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Learning to bake: "It's worth the effort.<b> </b>I suggest you <b>make one recipe three times</b>. The first time you may make a mistake. The second time, you figure out where you went wrong. The third time...you got it figured out." Repetition is the key.</blockquote>
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The next recipe was Tom's contribution in the <a href="http://www.macys.com/campaign/social?campaign_id=59&channel_id=1">Macy's Thanksgiving and Holiday Cookbook</a>.</div>
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<b>Coffee-Bean Turkey with Sweet Onion Gravy</b></div>
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"Seattle is famous for its coffee. And that inspired me to stuff the turkey cavity with whole roasted coffee beans. Turns out the add a nice toasty-smokey aroma that seasons the bird from within. I leave them in even after the turkey is done. If a few slip out at the table while I'm carving, it's a good conversation starter." </div>
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<u>Chef tip</u>: Instead of roasting one big turkey, roast two smaller turkeys. (I'm a fan of this method too.)<br />
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<u>Chef tip 2</u>: When buying a knife, make sure you can get your hands on it, and hopefully on a cutting board. Be sure you get a knife that fits your hand. Tom's hands are large and with the wrong knife, his knuckles hit the board.<br />
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Herschell Taghap, Tom's social media guru, passing out samples.</div>
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<b>Pear Tarts with Dreamy Caramel Sauce</b>Another recipe from the <a href="http://www.amazon.com/Dahlia-Bakery-Cookbook-Sweetness-Seattle/dp/0062183745/ref=sr_1_1?s=books&ie=UTF8&qid=1353019928&sr=1-1&keywords=dahlia+bakery+cookbook">Dahlia Bakery Cookbook</a>. "I've been making this tart for 25 years." Here Tom's illustrating how to make caramel. </div>
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<u>Chef tip</u>: Use a high-sided pan for caramel. When you add cream to the caramelized sugar, it bubbles up ferociously.<br />
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<u>Chef tip 2</u>: Chef recommends <a href="http://www1.macys.com/shop/kitchen/all-clad?id=7557&edge=hybrid">All Clad</a> stainless in, stainless out pans. Why? They hold up to the abuse in a professional kitchen. In his kitchen, the average All Clad pan lasts 10-15 years. For the home cook? They'll last forever.<br />
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Passing out the Pear Tarts. This portion size would be perfect for parties, no?</div>
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<span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 21px; text-align: start;">As I was walking out the door, look who I spotted! Meet Stacy Fortner, Pastry Chef at Dahlia Bakery. Dear Santa, please bring me a copy of this book!<br /><br /></span></div>
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<strong style="background-color: white; border: 0px; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 23px; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;">Disclosure:</strong><span style="background-color: white; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 23px; text-align: start;"> </span><em style="background-color: white; border: 0px; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 23px; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;">I was contacted by <a href="http://beeverywhere.tv/" style="background-color: transparent; border: 0px; color: #990000; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" title="Be Everywhere">Everywhere</a> on behalf of their client, for coverage of this event in exchange for goods, services, or payment for my participation. Like Everywhere, I abide by FTC <a href="http://business.ftc.gov/documents/bus41-dot-com-disclosures-information-about-online-advertising" style="background-color: transparent; border: 0px; color: #990000; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" title="FTC Guidelines">guidelines</a> in disclosing this information.</em></div>
<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-12934175724616759222012-10-27T13:18:00.001-07:002012-10-27T13:33:32.829-07:00Dishing at AllRecipes.com<div class="separator" style="clear: both; text-align: center;">
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It's no understatement to say I love the foods of fall. Long, slow braises, soups simmering for hours, the scent of yeasted breads hanging heavy in the air. Tie my favorite foods together with a holiday? Thanksgiving is nothing short of bliss!<br />
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Do you know <a href="http://allrecipes.com/">AllRecipes.com</a>? It's the largest recipe website <i>in the world--</i>dominating markets from the United States to Australia, Singapore, and Japan. And their headquarters are right here, in downtown Seattle.<br />
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Last week, AllRecipes decided to throw party. The focus? A Thanksgiving-centric potluck, "Bring your favorite side dish." I love this idea! Beyond the traditional mashed potatoes and stuffing, what do you bring? For this party, there were more than a few surprises.<br />
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- <b style="font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">Canal house French Cheese Puffs</b>, brought by Frank (<a href="http://goingforseconds.wordpress.com/">http://goingforseconds.wordpress.com/</a>) - uber cheesy gougers that worked equally well as an appetizer or at the table. <a href="http://www.eat.at/swap/forum1/198773_Canal_House_French_Cheese_Puffs">Recipe.</a><br />
<span style="background-color: #f6f6f6; font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">- <b>Pumpkin dip</b> - an interesting appetizer twist, heralding the flavors of fall</span><br />
<span style="background-color: #f6f6f6; font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">- </span><b style="font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">Quinoa cakes with parsley salsa verde</b><span style="background-color: #f6f6f6; font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;"> brought by Emmy (www.emmycooks.com) - a terrific vegetarian main or side dish option that meat eaters enjoy too. <a href="http://emmycooks.com/2012/03/16/quinoa-cakes-with-cheese-garlic-and-herbs/">Recipe link</a></span><br />
<span style="background-color: #f6f6f6; font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">- </span><b style="font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">Serrano ham and poblano corn pudding</b><span style="background-color: #f6f6f6; font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;"> </span><span style="background-color: #f6f6f6; font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">- my friend Kathy serves this for brunch, but I'd love it alongside a turkey or ham just as well. <a href="http://www.epicurious.com/recipes/food/views/Serrano-Ham-and-Poblano-Corn-Pudding-233408">Recipe link.</a></span><br />
<span style="background-color: #f6f6f6; font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">- <b>Onion quinoa and cheese casserole</b> - brought by heart-healthy blogger</span><br />
<span style="background-color: #f6f6f6; font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">- <b>Black pepper almonds</b> (I used cashews) - a terrific predinner nibble that's easy to throw together. <a href="http://www.epicurious.com/recipes/food/views/Black-Pepper-Almonds-4540">Recipe link.</a> </span><br />
<span style="background-color: #f6f6f6; font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">- <b>Blueberry Pie </b>- made by Judith at AllRecipes. The fruit was a nice counterpoint to other starchy elements on the table. </span><br />
<span style="background-color: #f6f6f6; font-family: 'Droid Serif', Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">- <b>Pumpkin Pie </b>- (I didn't catch who made this, sorry.)</span><br />
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And now that we've covered the food aspect of this post, I believe a tour is in order! Want to take a look at the AllRecipes space? Come along with me...<br />
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<a href="http://allrecipes.com/">AllRecipes.com</a> headquarters</div>
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Right here!</div>
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Reception desk</div>
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Across from the reception desk is this stunning kitchen. See the oversized windows and the marble countertop? Yes. This is the <i>employee kitchen</i>.</div>
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Double ovens and a flat cooktop...in the employee kitchen! "Sometimes we make pizza for lunch." From scratch. At work!</div>
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Panini press, blender, and yes, two Kitchen Aid mixers. My friend Lorraine works here, "I make a smoothie for breakfast every day."</div>
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Condiments...with a view. In a few weeks, Macys will be decked out for Christmas and just outside the front door will be the annual holiday carousel.<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8l5DKMnS7uTiIo1hT5t8GnaUSI9yZqR0Fne0lISkpwvj6-dTFuXJC3DpiCKNj0SRUjS6b-GybOUAeM47XXp_WrttVU0OjwdC3-MIgIVCEyStH6YjvGyzJhERp2_dNvIlVbLLP/s1600/IMG_8552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8l5DKMnS7uTiIo1hT5t8GnaUSI9yZqR0Fne0lISkpwvj6-dTFuXJC3DpiCKNj0SRUjS6b-GybOUAeM47XXp_WrttVU0OjwdC3-MIgIVCEyStH6YjvGyzJhERp2_dNvIlVbLLP/s400/IMG_8552.JPG" width="400" /></a></div>
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With the condiment selection looking so snazzy, I wondered, "What's in the fridge?" A keg from microbrewer, <a href="http://www.georgetownbeer.com/" target="_blank">Georgetown Brewing Company</a>, naturally! With over 200 food-focused employees, a staffer nods to the keg, "For our employee parties." </div>
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This spot just off the kitchen does double duty as a cafeteria and meeting space.<br />
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<span style="font-family: inherit; text-align: center;">I managed to snap a few photos of food before getting pulled into the festivities. Here's the </span><a class="bspv" href="http://www.eat.at/swap/forum1/198772_This_dish_was_a_hit_Serrano_Ham_and_Poblano_Corn_Pudding" style="-webkit-transition: color 0.15s ease-out, background-color 0.15s ease-out, border 0.15s ease-out; background-color: #eeeeee; border: 0px; color: #434321; font-family: inherit; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;">Serrano Ham and Poblano Corn Pudding</a><span style="font-family: inherit; text-align: center;"> that I brought Though the recipe calls for a 9x13 pan, the pieces were a little thin for my liking. Next time, I'll make the same recipe, using an 8x8 pan for thicker pieces. </span></div>
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A terrible shot of Emmy's Quinoa Cakes (same size as a crab cake). The salsa was a lovely, refreshing counterpoint.</div>
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Judith from AllRecipe's terrific Blueberry pie. </div>
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And of course, we had to have pumpkin pie!</div>
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What a wonderful time! Rumor has it we can expect more AllRecipe.com parties in the future. I'm lobbying for an appetizers or dessert party. Fingers crossed!<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-85932092494064687822012-09-12T17:45:00.001-07:002012-09-12T22:48:58.741-07:00Eye on the Prize<div class="separator" style="clear: both; text-align: center;">
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Crafting my first post, I had no idea where this blog would lead. Six years later, it still boggles my mind. One month I'm dining with Food Network stars and the next, I'm <a href="http://seattletallpoppy.blogspot.com/2011/02/hanging-with-americas-best-butcher.html" target="_blank">bonding with butchers</a>. I love the journey...and exploring new opportunities.<br />
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And that's how I ended up at the<a href="http://fosterfarms.com/cookingcontest/index.aspx" target="_blank"> Third Annual Foster Farms Fresh Chicken Cooking Contest. </a><br />
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Perhaps a little background is in order. Foster Farms Cooking Contest is divided into state-wide competitions, taking place in Washington, Oregon, and California. Those regional winners will travel later this month to Napa's <a href="http://www.ciachef.edu/california/" target="_blank">Culinary Institute of America </a>campus for the final competition. Grand prize? $10,000.<br />
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But first, contestants need to make it through the Washington state leg of the competition. I've got my camera and an all access pass. Come along with me.</div>
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The competition site: chef <a href="http://kathycasey.com/" target="_blank">Kathy Casey's Food Studio</a> in Seattle's Ballard neighborhood</div>
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Guests were greeted with a lavish display of cheeses and seasonal fruit. The grape leaves and fennel fronds were harvested behind Kathy's studio.</div>
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Whipping up cocktails is Kathy's husband, John Casey.<br /></div>
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Look at these lovely cocktail garnishes. In the middle? Those iridescent jewels are pretty, but sour. At this stage of development, there's a high seed-to-fruit ratio...which makes them a better garnish than eating fruit. </div>
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From over 1,200 entries, five were selected to compete in the Washington leg. Coincidence? These two ladies are from the same town! Rebecca Cameron on the left, and Donna Beck on the right, from Bonney Lake, WA. </div>
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Minutes before the competition begins, there's a buzz of activity behind the scenes--three camera folk and multiple people Tweeting. No pressure!</div>
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Donna's set up for her <a href="http://fosterfarms.com/cookingcontest/Recipe2012_10.aspx" target="_blank">Dry Rubbed Chicken Tacos w/ Tangy Avocado Slaw</a></div>
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Sandra Gray...calm and ready for action. Contestants must finish their dish in 90 minutes. To get her timing down, Sandra established a schedule and practiced her dish weekly.</div>
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Tools of the trade.</div>
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To created a level playing field, competition organizers supply all the ingredients--no outside food or equipment is allowed. Rebecca Cameron examines the ingredients she's been given.</div>
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And we're off! Working with unfamiliar equipment...presents its own set of challenges. During the competition, Rebecca's blender mysteriously kept shutting off. She'd get it working again, then...nothing. Eventually, she muddled through. </div>
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Donna's taco dish is an easy weeknight meal. Here, she's preparing the rub. </div>
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Brush the all natural chicken breasts with olive oil.</div>
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Then massage the chicken with a rub of cumin, chili powder, ground espresso, salt, and pepper. (To distinguish competitor's dishes, notice Donna's name is taped to the sheet pan.)</div>
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Kathy Casey's staff prepared samples for the guests. First round: Donna's chicken tacos.</div>
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Contestants prepare four platings: three for the judges and one for photos. Here, Donna puts the final touch on her dish.</div>
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Cocktails? Sangria for a crowd.</div>
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Among the strainers and whisks...a little bling from New Orleans.</div>
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Erwin Santiago with another round of samples. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7cAHaOMVv0y7Qx41P2IB4F5-twvlFuNA_GXyI5lDJW4ONw2cpzNviR7k9ChAmNFath6HIWlQQF11fULiHgW36AoQW8Ay1p0VM27hs3s8DjHsuoUh2GUCM6vfvULE-tkgzdfF/s1600/ff+-+temp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7cAHaOMVv0y7Qx41P2IB4F5-twvlFuNA_GXyI5lDJW4ONw2cpzNviR7k9ChAmNFath6HIWlQQF11fULiHgW36AoQW8Ay1p0VM27hs3s8DjHsuoUh2GUCM6vfvULE-tkgzdfF/s400/ff+-+temp.JPG" width="400" /></a></div>
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Julie Merriman is a cooking contest pro. Does she look familiar? Julie won Food Network's Ultimate Recipe Showdown. She left nothing to chance when entering the Foster Farms Fresh Chicken Cooking Contest--with fifteen recipe submissions! The final recipe selected? <a href="http://fosterfarms.com/cookingcontest/Recipe2012_9.aspx" target="_blank">Cumin and Coriander Spiced Chicken with Pistachio Crumble and Pomegranate Olive Salad</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIbL40SLm1GNq7zuvSy0SGpJeTXi6YHYy_ruUBK7sbjPsG3oVSWFSFBjZcKfA_Xtzcrpc-3iDjBazUpuu3cFa_6LjtvRm3rYluK1C5v0ZE9gVzwN7Czjpc20gkOoqTkYi-8pG/s1600/ff+-7+trouble.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIbL40SLm1GNq7zuvSy0SGpJeTXi6YHYy_ruUBK7sbjPsG3oVSWFSFBjZcKfA_Xtzcrpc-3iDjBazUpuu3cFa_6LjtvRm3rYluK1C5v0ZE9gVzwN7Czjpc20gkOoqTkYi-8pG/s400/ff+-7+trouble.JPG" width="400" /></a></div>
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Uh oh! Panic struck when Brandi's dish didn't come together according to plan. With too much liquid in the pan, her chicken tenders didn't caramelize. Eventually, she drained off some liquid. Each contestant is allowed only one burner, so she waited until the chicken finished cooking, then reduced the remaining sauce separately. Brandi's dish: <a href="http://fosterfarms.com/cookingcontest/Recipe2012_8.aspx" target="_blank">Coffee Glazed Chicken Tenders with Hazelnut Confetti Quinoa </a><br /></div>
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The judges finalize their numbers. On the left, <a href="http://tabletalkradio.net/" target="_blank">T</a>able Talk radio host and PR maven, Jamie Peha. Center: Chef, author, and mixologist, Kathy Casey. Right: International Association of Culinary Professionals board president and author, Cynthia Nims.</div>
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Waiting for the final announcement, contestants gather for a photo: (L-R) Sandra Gray, Brandi Morang, Julie Merriman, Donna Beck, and Rebecca Cameron.</div>
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And the winners are....</div>
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(Drum roll)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOgVa5c81NfSdE8Jhh2zIwpPaY7OGLgMRukW-LRb_coUO7BTQ__weYr3TnYfqReoHTXdyKL2CBU18ZpYGVkS20Io2eIqab6dpa5g84mk3f233fZV1AM3ieq4Q_GKJg1Q1LG7P/s1600/ff+-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOgVa5c81NfSdE8Jhh2zIwpPaY7OGLgMRukW-LRb_coUO7BTQ__weYr3TnYfqReoHTXdyKL2CBU18ZpYGVkS20Io2eIqab6dpa5g84mk3f233fZV1AM3ieq4Q_GKJg1Q1LG7P/s400/ff+-1.JPG" width="400" /></a></div>
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Sandra Gray won with her <a href="http://fosterfarms.com/cookingcontest/Recipe2012_7.aspx" target="_blank">Cherry and Goat Cheese Stuffed Chicken with Merlot Scented Lentils</a> and Rebecca Cameron won for her <a href="http://fosterfarms.com/cookingcontest/Recipe2012_6.aspx" target="_blank">Tea Rubbed Chicken with Apple Spinach Salad and Spicy nuts</a>. They each won $1,000 and will be headed to Napa for the finals later this month. </div>
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<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.comtag:blogger.com,1999:blog-30861758.post-80752062282256290022012-09-03T17:56:00.003-07:002012-09-03T17:58:58.851-07:00Momofuku's David Chang on the Impact of Reservation No Shows<img src="http://momofuku.com/wp-content/files_mf/cache/th_f70a8817caf72e191d6d1b4bfbad08f6_david_chang_gabrielestabile.jpg" /><br />
<span style="background-color: white; color: #444444; font-size: x-small;">Image credit: momofuku.com</span><br />
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Restaurants in <a href="http://momofuku.com/" target="_blank">the Momofuku group</a> are booked solid...and turn away potential customers in droves. But this is risky business. While precious few garner a coveted reservation, "no shows"--people who fail to arrive for their scheduled reservation, can cripple business.<br />
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Last year, Momofuku Seibo opened in Sydney, Australia. In an article in The Sun, Chef David Chang fields a question about their reservation policy, and weighs in on the impact of "no shows." His response is buried in the comments, but it's critical commentary, and worth bringing to light:<br />
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<div style="border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px; padding: 0px; vertical-align: baseline;">
<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">People need to understand that if you lose </strong><strong style="border: 0px; font-family: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i>one</i></strong><strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> table for a night that could be an entire week's profit. That's how slim the margins are in this business.</strong><strong style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> I know people aren't being malicious in not showing up but we are well on our way to pre-paid dining, just like when someone goes to the theatre.The price is charged according to the time you eat. So a premium time, say 7.30pm, the dinner will be more expensive than say, 5.30pm.</strong></div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">I was very excited that Grant Achatz is doing the pre-paid ticket system at Alinea and Next in Chicago. A pre-paid ticket system is something I have wanted to do for a long time but I didn't have the balls those guys did. I really couldn't be happier that they're doing it and I hope it is something more restaurants institute.</strong> </div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">So much has changed in how and what we eat in the past 15 years. What is lagging is how everyone approaches eating and going to dinner. It is time for a lot of changes.</strong> </div>
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<div style="border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px; padding: 0px; vertical-align: baseline;">
<strong style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">I would be very happy to see some changes to the status quo. I understand it may make people mad, we're still adhearing to a dining protocol that's over 100 years old and it seems out of date to me.</strong></div>
<span style="border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /><br />Read more: <a href="http://www.smh.com.au/entertainment/restaurants-and-bars/dish-it-up-to-momofukus-david-chang-20120903-25993.html#ixzz25SQFc7Yp" style="border: 0px; color: #003399; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">http://www.smh.com.au/entertainment/restaurants-and-bars/dish-it-up-to-momofukus-david-chang-20120903-25993.html#ixzz25SQFc7Yp</a></span>
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<div class="blogger-post-footer">Food & Travel Tales:
A perspective beyond the plate....</div>Traca Savadogohttp://www.blogger.com/profile/16864545907757121286noreply@blogger.com