Raising the Bar on Cocktails: The Joey Cosmo

I spied this cocktail from across the room. "What's that?"

An enthusiastic server replied, "That's our signature cocktail."

"Let's try it!"


At first sip, I was hooked! Geoff Boyd, Director of Bar Development for the Canadian-based Joey Restaurant group, designed this beauty. Think of it as a Cosmopolitan, with a twist.

What catapults this Cosmo into a truly sublime cocktail is....muddled cucumber. Cool, refreshing cucumber cuts the sweetness and adds a welcome layer of flavor.

I must admit, there's something seductive about this cocktail. I wandered around a media event, offering sips to everyone. "Here, try this! It's incredible." And I asked...some say begged...for the recipe four times! The next day, the recipe landed in my e-mail, courtesy of Joey's PR guru, Britt Innes. (Thanks, Britt!)

Whip up your own batch, or head to a Joey's near you, but word of warning: line up your designated driver in advance. They go down e-a-s-y!



The Joey Cosmo
courtesy of Joey Restaurant Group


In a martini shaker, muddle:

4 cubes cucumber (one ½ thick slice of cucumber, cut into four quarters)


Add:

1.25 oz citrus vodka
1.25 oz Cointreau
2 oz cranberry juice
1 oz sweet & sour mix


Fill shaker with ice

Shake vigorously!

Strain into a chilled martini glass.

Entertaining Tips from Coastal Living's Premier Party

Earlier this summer I had an opportunity to attend Coastal Living Magazine's Premier Party for the Ultimate Beach House. Situated on the rugged Washington coastline, the house was chocked full of inspiring ideas. (Read more about that here and here.)

Elements of a great party range from the venue (windswept beach. Check!), the guest list (A party full of designers, artisan craftsmen, and media-industry folk. Check!), and memorable food (oyster bar by Emmet Watson's Oyster Bar and catering by Gourmando. Check!).

Months later, it's the special touches provided by Gourmando Catering that's still on my mind. I do a little cheer whenever I see them at events. Thanks to their full-flavored food and innovative ideas, over the years, Gourmondo has become one of my favorite caterers.

With the full force of holiday entertaining fast approaching, I'll share a few of their special touches. Keep in mind: the goal for great party food is quick or advance preparation (assemble onsite), teamed with an elegant presentation. Take a cue from the caterers on that one. Entertaining at home is less of a hassle when you're not tied to the kitchen.

Destination: The Coastal Living Premier Party at Seabrook, Washington. See the tent? It's situated on a lot near the water.

This is my favorite style of tent. Side flaps lift up during great weather, or, in this case, come down...creating a wall against the wind. The see-through "windows" add a welcome touch.




The tent is perched on a bluff overlooking the beach. (The tide is out!)

First house on the right is Coastal Living's Ultimate Beach House. Photos of the house, inside and out, are here.

Tying in the beach theme are these adorable clam buckets, which served as passed appetizers.

Ready in minutes: steamer clams and crostini.

Main table for food. Love the risers and colored linens. Buckets with beach grass tie in the theme, along with driftwood, hollowed out and serving as a platform for votive candles.

Table-side presentation.

Chinese "to go" boxes are great for portable food...and keep the line moving. Here we have roast chicken fettuccini with spinach pasta and tri-color peppers. (Loads of color = visual appeal) Adding a bit of branding glam, placed on the front of the box is a gilded sticker commemorating the Coastal Living's 2010 Ultimate Beach House.

A bevy of Washington state oysters and jumbo shrimp. Sauces were served on the side. (Raw bar courtesy of Emmet Watson Oyster Bar.)

Roast beef sliders. Rolls baked in-house provide a rustic touch with yellow & black sesame seeds. Tomato tends to get watery and doesn't hold up well on bread. Here, Gourmondo has skewered the slider, topped with a cherry tomato, cut side up. (The tomato's skin keeps it from bleeding on to the bun. Smart, eh?)

Party guests. Notice the string of lights around the perimeter of the tent? When the weather suddenly turned cloudy, these were crucial. The beauty here? The lights are on dimmers, which makes it easy to adjust when the weather turned inclement.

Of course, a great location is always a plus. Sunset over the Pacific Ocean.

Impromptu Party - Loft on Vine

Friday night. Summer in Seattle. Julie's friends are in town from Paris. Juggling a never ending stream of calls, followed by a quick pass through the market and voila! Within hours, we are party ready.

What could be better than a fabulous party in a loft just blocks away from the Pike Place Market? 4,000 square feet of splendor with an eclectic art collection, a view of Mount Rainer, Elliot Bay, West Seattle, and the Port of Seattle. The guest list--comprised of artists, patrons of the arts, tech gurus, and yes, a nun--compelling and eclectic--just like the space.

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Back in the day, this was not the desirable neighborhood it is now. At the time of purchase, it's not a stretch to think some days...the homeless outnumbered residents. The owner, an architect by trade, purchased two adjoining units in the building and tore down the wall to create this luxe living space. And fortunately, the neighborhood followed suit. Galleries, restaurants, and condos sprung up, creating a trendy neighborhood strategically situated near the downtown core and just blocks away from the waterfront.

Originally a large open space, an inventive design maintains the airy loft feel. The back end of the unit has been divided to create living spaces--a guest room, office, and entertainment room. Above, the master bedroom and a small seating area face a large bank of windows, providing a perfect vantage for ferry-watching on Elliot Bay. An avid art collector, the loft's expansive walls serve as a rotating gallery for the owner's collection.

The building across the street. Rain gutters have been turned into flower plantings.

Entrance to the loft. A feast for the senses with artistic touches incorporated throughout the space.

Pass the kitchen and enter large open space with a floor-to-ceiling bank of windows stretching three stories. Surprising touches like the carved wood chair with a leopard seat are scattered throughout the space, creating a touch of whimsy and propel the visual treasure hunt.

A large pantry houses party-ready elements including plates, platters, and vases. The dining table has been turned into a buffet with cheese, charcuterie, and pickled veggies. In the background, you'll find a professional kitchen with a built-in grill and hood, complete with warming drawers for large-scale entertaining.

A view from the deck includes Elliot Bay, and when the weather is right, a stunning look at Mount Rainier (the tallest mountain in the lower '48).

Guests begin to arrive. Shot from a lima bean-shaped seating area, jutting out above the buffet table.

A better look at the features here: grand piano, rock garden, and large-scale art installations.

An expansive of wall showcases more pieces in the collection. Notice the images span the space from top to bottom. The exposed beam provides both structure for the second floor, and a vehicle for lighting.

Original art pieces includes a funky series of photography. This piece is prominently featured, just off the kitchen.

- - -

Entertaining on the fly is tricky. The objective? Great food...with the least amount of hassle.

Impromptu party success hinges on a few key elements:

1. A well-stocked pantry

2. A handful of easy, yet satisfying recipes


What's in my pantry?

- Crackers & gourmet chips
- Olives (green, black, and stuffed)
- Pesto
- Tapenade
- Seasoned nuts (Sahale's are great)
- Dried fruit
- Biscotti
- Smoked salmon
- Sundried tomatoes in oil
- Cous cous, orzo, tabouli
- Garbonzo beans

- Olive oil
- Seasoned salt
- Wasabi peas
- Red & white wine
- Champagne
- Beer

1 hour and need food fast. What do I serve?

- Hummus

- Fig and Olive Tapenade
Serve plain or alongside a creamy goat cheese, if you have it.

- Crackers or pita chips

- Olives
I like these lemon-stuffed olives

- Seasoned nuts
Sahale's Valdosta pecans or Tuscan almonds are two of my favorites

- Orzo, cous cous, or tabouli salad
Top cooked orzo, cous cous or tablouli with a citrus vinaigrette.
Add chopped olives and sundried tomatoes.
Throw in some fresh basil, if you have it.

- Chocolate-dipped biscotti
Melt some chocolate, dip the biscotti ends 1/2 way.
Got a little more time? Before the chocolate sets, roll chocolate-dipped biscotti in crushed nuts.

Coastal Living's Ultimate Beach House

My invitation to Coastal Living's Ultimate Beach House & launch party was courtesy of Brizo fashion fixtures and their PR firm, MS&L. As a design buff, I happily accepted...and took copious notes. Wanna peek inside my notebook? Read on...

Situated on a windswept vista overlooking the Pacific Ocean, you'll find Coastal Living's Ultimate Beach House. Constructed from the ground up in Seabrook's planned beach community, this charming home proves to be the ultimate getaway.

A dream team of designers and sponsors came together to create a space that is destined for entertaining. The large outdoor living space is a showstopper--and one of my favorite aspects of the house. On the far side of the lot, padded outdoor chairs and a couch create a cozy spot for conversation and take in the ocean view. Nearby, a large communal table sits grill-side. Just off the kitchen, this spot is loaded with thoughtful touches for entertaining, including an outdoor fireplace.

Minutes before I arrived at the Coastal Living launch party, the wind picked up and the clouds rolled in. The temperature suddenly dropped and had me heading for cover. Fortunately, the house has an open floor plan and easily accommodates a large group of people. Bringing the outside in, on the water side of the house, a large bank of windows highlights the view. As white-capped waves crashed into the shore, I sipped a glass of wine from a cozy perch, inside.

Upstairs, a master bedroom and guest room share two bathrooms and an adjoining deck. On the lower floor, you'll find a sizable gym and a bathroom that incorporates both a sauna and a steam room.

I especially appreciated the interior design, which incorporated beach house elements (starfish and shells here and there) without being trite. The layout of the space was especially appealing and since I love to entertain, my mind was racing with possibilities! Call it a second home...or a primary residence, this place was move-in ready.

Okay, on with the photos.....

Located on the Hidden Coastal Byway, from here, there are several short road trip options.

Bicycling is encouraged. European-style communal bikes are available throughout the Seabrook beach property. Now...on to the house.

A crushed oyster shell walkway lines the trail, leading to the houses perched above the beach. First house on the right is Coastal Living's 2010 Ultimate Beach House.

Transitioning from the beach to the outdoor patio was this lovely, herb-filled walk way. A sensory experience that's also easy on bare feet.

Outdoor living space off the backside of the house.

From backside of the house, another perspective. Love the large dining table, grill and outdoor fireplace. Behind me is the garage and to the right is the detached bedroom with adjoining bathroom.

Built-in cabinets for grilling and storage.

The guest bedroom, detached from the main house.

In the kitchen, I was smitten with these blown glass cake stands. Notice the shell motif on the smaller version.

The kitchen is a combination of wood and stone and in these colors, it reminds me of driftwood and shells, weathered in the surf.

Long countertops make room for lots of helping hands in the kitchen. Notice the clear vases on the windowsill? I have these too--a great IKEA find. Nice to see them in the context of this kitchen.

Open pantry shelves make it easy for guests to lend a helping hand. For continuity, the dishware matches the kitchen color scheme.



Post-party, a handful of designers linger in the space. There are seven people in this shot, yet the room still feels spacious. I love the different spots for conversation and engagement, yet essentially, they're all still in the same room.



View from the first floor. Behind the wind-swept trees, you'll see...the tide is out.



Loving this stripe treatment on the stairs.



Statue inset at the top of the stairs. This is an acupuncture model, which I believe is from China. Draped in shells, it continues the nautical aspects of the decor.



Upstairs bathroom. Loving the bold mirrors and the art instillation over the soaking tub.

Master bedroom with door leading to a deck, ocean side.

A rugged barn yard door treatment anchors walk-in closet doors. Rather than swing out, the doors slide open on the wheeled track above. The frosted glass treatment reminds me of beach glass.

View from the master bedroom. See the tent? That's the launch party for Coastal Living's Ultimate Beach House, winding down.

Bathroom on the lowest floor. This bathroom houses a steam room and an adjoining sauna. Ground floor access to the beach is just steps away.

Mirror detail.

I long for radiant-heated floors and this house has them from top to bottom. Until I saw this demo, I had no idea what it involved. That's three layers and five types of material...before you add the flooring.

Ah...dusk and a crackling fire by the sea. Slice of heaven, no?

At the Table with Chef John Besh

Long before I met New Orleans chef John Besh, our paths crossed several times. A handful of e-mails and a couple interviews later...a reverent admiration began to take shape. Conversations with John are deep and soulful, and leave me pondering long after they're over.

A quick two day trip brought John to Seattle. Day 1: John was cooking dinner for the folks at Amazon.com, based on his book My New Orleans. Day 2: dinner together.


Choosing a restaurant can be a tricky thing. I wanted a quiet spot where we could talk in a relaxed atmosphere...with fabulous food. Tall order. I called a few friends and quickly realized, many were tied up with another event. What to do? I threw out a request for restaurant suggestions on Twitter.

Private chef Becky Selengut heeded the call...and offered to cook. Pastry chef Dana Cree took on the dessert course. Word spread quickly and before long, we had oysters donated by Taylor Shellfish and wines delivered to our doorstep by A&B Imports.

To quell my nerves, I invited a handful of friends 'round the table. Each, in their own way, play a hand in shaping the Seattle food scene. William, owner of Bakery Nouveau, arrived with baguettes hot out of the oven, and Andy provided an array of chocolates from Theo's.

During dinner, John asked, "What is Pacific Northwest cuisine?"

This is another topic I've considered long after our conversation. Rather than being anchored by specific dishes, Pacific Northwest cuisine is ingredient-driven -- sweet Dungeness crab, briny oysters, foraged mushrooms, etc. The application of those ingredients is less about specific dishes, and more about coaxing the maximum flavor. Often it is the simplest applications that let the flavors shine.

Unlike the Pacific Northwest, New Orleans cuisine is rooted in traditional dishes...red beans & rice, crawfish ettouffee, beignets, and gumbo. It's a shared cuisine that reflects a sense of history and place.

After this dinner, I've thought about the differences between our two cuisines, and its impact on the culture. Ingredient-driven Pacific Northwest cuisine, lacking in dishes that provide a common thread, reflect our cultured yet fiercely independent spirit. While in New Orleans, debates linger over esoterics like the proper technique for roux. "When you think it's done, let it cook some more." It's a unifying component of the culture. Food's role in a culture varies greatly and juxtaposing our two cuisines was an eye-opening experience.

As an ambassador of Pacific Northwest cuisine, I was thrilled to have Cornucopia's Becky Selengut at the helm. She has a remarkable palate and I've been a longtime fan of her work. Providing the dessert course, Dana Cree is another incredible Pacific Northwest-based chef. Highly influenced by molecular gastronomy chefs Heston Blumenthall, Wylie Dufresne, and Sam Mason, her work fuses seasonal ingredients with a comfort food spin.

Ready for some food porn?

Cornucopia chef, Becky Selengut

In the kitchen with Ashlyn Forshner, Becky Selengut, and Jeanette Smith

First course: Kumamoto oyster with champagne gelee, Totten Virginica oyster with spring onion mignonette

Detail: First course (love the sea beans)

Second course: Port Madison chevre tart, port-soaked cherries, pickled red onions, lemon thyme

Third course: Dungeness crab-apple sandwich, ginger and vermouth fumet, Skagit River bacon and shiso salad

Between courses

Andrew Daday, then with boutique chocolatier Claudio Corallo, now with Stumptown Coffee Roasters and Dana Cree, pastry chef at Poppy.

Theo Chocolate's chief scientist and COO, Andy McShea

Ashlyn, pan frying nettle gnocchi. To the right, halibut smoking over tea leaves in the wok.

First of the season halibut, wok-smoked over tea leaves.

Becky, preparing the next course, plus a quick peek into her kitchen, newly restored in a circa 1910 building.

Waiting for the halibut.

Wok-smoked halibut, stinging nettle gnocchi, chanterelles, fiddleheads and fried nettles

L-R: John Besh and Erick Loos, John's sous chef at La Provence restaurant.

Fifth course: Estrella Family Creamery cheeses, rhubarb-thyme jam, miner’s lettuce salad and dandelion cracker

Sixth course: Wildberry sherbet with caraway streusel and duschelly hazelnuts

Seventh course: housemade nutterbutters

John, taking a stash of nutterbutters back to his hotel

Eighth course: Theo Chocolate plunder

John with our hosts, sommelier April Pogue and chef Becky Selengut

John with William Leaman, owner of Bakery Nouveau and captain of 2005 world champion baking team, Bread Bakers Guild Team USA.

L-R: Erick Loos, April Pogue, William Leaman, Becky Selengut, Ashlyn Forshner, John Besh, Andy McShea, Jeanette Smith, and Andrew Daday.

***

If you're drooling over these dishes, Becky's book on sustainable seafood will be released March 2011. With any luck, it will include my favorite...course #3.