Spilling the Beans...

Okay people. I've got a secret...and it's KILLING ME!

These past few months I've been working on a little project...and the reveal is just days away.

Yet, here I am, fidgeting in my seat like a little kid before Christmas... suppressing the chant, "I know! I know!"

Stay tuned. Details to be revealed next week!

*********
And for a real suspense-breaker, head to your local book seller and pick up a copy of Shauna's book. It hits the shelves today.

What can I say?

I was there for Shauna's second date with the Chef, and this summer I stifled sappy tears at their wedding. I'm so honored to be a part of their lives...and the story, told the way only Shauna can express...it's a beautiful thing. Check it out:

"Gluten-free Girl" by Shauna James Ahern

Monday: Food & Community on Capitol Hill

Those in the Seattle area are in for a real treat Monday night. The folks at Capitol Hill Arts Center will be exploring food and its role in building community. The four panelists are pioneers and provocateurs, who use food as vehicle for their craft.

Come, join us:

The Next Conversation
This episode: "Food and Community"
Monday, October 8, from 7 to 9 pm
Admission = no charge. Tell your friends.

This roundtable conversation series happens at the Capitol Hill Arts Center (http://www.capitolhillarts.com), at 1621 - 12th Ave, Seattle – at the sign for Crave. For more information, call John Boylan at 206-601-9848

We're back with another series of wide-ranging roundtable conversations and a collection of fascinating guests.

This month we're exploring food and community. The last time we looked at food, in the spring of 2005, we brought together a food activist and an organic farmer with a poet and a food librarian. This time, we're discussing food in the context of community, and we have among our guests people at the center of Seattle's bourgeoning new world of food. We've invited an eminent young chef, a writer and restaurateur with a love for underground restaurants, a critic/producer/playwright, and to broaden the perspective, an anthropologist who combines a passion for food with a background of deep study of cultures in North Africa. There is a chance we may also be adding an art curator, but that's up in the air.

The Guests:
Writer and restaurateur Michael Hebberoy
Chef Matthew Dillon
Playwright and producer Matthew Richter
Anthropologist Roxanne Brame

Food and Community
The need to build stronger communities has become a mantra of late, especially among disenfranchised, "bowling alone," urban Americans. It makes sense; a sustainable culture is built on a structure of communication, mutual aid, personal respect, the substance of community. Food holds an immense power in our lives, and surely has a strong role to play in creating that culture. The question is: how?

A strong, resilient community is a complex organism that a need to be able to handle division and devastation as deeply as it embraces success and comfort. Many popular visions of community revolve around food, the extended family around the big dinner table at feast holidays, the potluck offerings at a church social. But can food go deeper in creating a human glue, interlocking cooks with farmers, food servers with diners and supermarket clerks, and diners with the people who pick up the garbage?

The slow food movement has grown up with this modern quest for community and seems intertwined with it. I can't help thinking, however, that some of the most communal meals are eaten at McDonald's; just watch a Little League team in a post-game gathering. Does that translate into strong community, though, or is something else needed? Do the most communal meals need to be made by the people who eat them, or can the most communal meal be a cook's gift? Does food foster conversation, or is alcohol the main agent? Or neither of these? Can a culture of respect come from ingraining in our communities a respect for the people who grow, transport, cook, and serve us food? These become critical questions if one assumes that the way humans live our everyday lives has become central to our survival.

Leap

Forgive my indulgence here. I've been doing a lot of reading...and reflective thinking lately.

These days I'm spending a lot of time thinking about what I want my life to look like. I'm at the crossroad. I'm ready for a change and I've been doing some exploring...trying to figure out my next steps. While my round the world trip may be a few years off, I'm making some changes now in anticipation of that event.

You see, when I turned 18, I had no roadmap. The main goal was to graduate from high school. After then, it's pretty safe to say...there were no other plans. No visions of college, or thoughts about a career. I was lost. Raised by two working middle-class parents...after graduation, I did what they did. I went to work.

Maybe I watched too much TV. Maybe I read too many books.

All I know is, I looked at my parents' life and decided...I want my life to be different.

Okay, the reality is....that's all I knew. I didn't know how it would be different...or that one day, I'd want to make a difference. I just knew that life had to be about more than getting up, going to work, and spending 50 weeks a year...planning a vacation that involved little more than visiting relatives.

Even when I was growing up...in my own rebellious way...I sought out everything that was new or different. I befriended the new kid from India...even though it wasn't until I was much older that I grasped where India was. My neighbor down the street was an African American artist who taught karate to all the kids in the neighborhood...for free. Deep in the heart of racist middle America...I had to lie when I went to his house.

I've always been intrigued by people and the things they are passionate about. Art, jazz, food, textiles, physics, photography, scuba diving, theater, dressage, business, philanthropy...you name it. I love learning about it.

I'm insanely curious...and always have one eye cast on the next adventure.

But every now and then, something trips me up.

The moment hits me so hard, it's worthy of a little gasp. La la la...and then WHAM! I stop dead in my tracks....and realize just how far I've come.

Such an event happened this week.

I'm working on a new project and several of us went out for lunch at a small Thai restaurant. I start blathering on about how well the food is prepared and noticed some nuances that were exceptional. The woman sitting next to me, picks at her food and says, "You know a lot about this, huh?" More blathering ensues and I mention that I took cooking classes in Thailand. Then WHAM! It turns out, this 50 year old woman had never eaten Thai food before. And even though Canada is just three hours north by car, she had never left the United States.

I keep thinking...what was so profound about that moment?

As I'm writing, I realize...that could have been me.

Hell, just a few short years ago...that was me.

Life is full of funny twists and turns. Who knew that when I followed my heart and moved to Seattle, that this would be my life? I still have to pinch myself sometimes!

In this oh-so-reflective mode, I keep trying to figure out...what exactly was the critical path that lead me here? Like anything, it's a series of events, each one leading to another.

At each major stepping stone, I doubted myself completely.

With each leap, more than a few people who loved me said in their own special way, "You'll never make it."

Leaving the naysayers behind, I crossed the chasm, leaping from rock to rock. For my next step, I could see the rock ahead and it never failed to be covered in moss. I'd hurl myself towards the rock. Occasionally, I would stumble and collapse. I'd cling there, with my chest against the cold rock, lost in the rhythm of breathing. There, with the damp moss against my face, I'd survey the landscape...and determine the best way to get back up.

And eventually...I'd figure out how to stand, again.

My new vantage point provided a fresh perspective.

Not long after I regained my balance...I'd spy another rock. My ex would say, "You just got here. Why are you making another leap so soon?"

I had no words.

But I readied myself for the next leap anyway.

People ask me how I gain access to noteworthy people and events. That's it. That's the big secret: I leap.

To the outside world, I may appear confident. I can assure you...looks are deceiving. I'm nervous as hell. Scared to death. And think, "What the hell am I doing here?"

But here's the key...I keep going.

My dad has this saying, "You can make any mess you want...as long as YOU clean it up." Before, that saying applied to making a mess in the kitchen. But as an adult, what it's come to mean to me is...whatever situation I get myself into, I have the power to fix it.

So I leap.

Maybe I get bloody. Maybe I get the wind knocked out of me. Maybe I don't know what I'm doing...but I know...I have the power to fix it.

The questions I keep asking myself are...what do you want your life to look like? What's the next step? And most importantly, what are you waiting for?

Leap.

The Overrated Menu

Check out Tony Bourdain's piece on the overrated menu.

He cracks me up:

Cruelty-free Berkshire pork with shallot reduction and Yukon potato gnocchi: Nobody wants to be cruel, but you did kill the thing—what's cruelty-free about that?

Do You Want to Be a Star?

Auditions for the Food Network brought up a slew of discussions on my side of the fence. People came out of the woodwork asking for tips, advice, insight, and "Hey, do you own a video camera?"

Let's just say...there was a flurry of activity going on last weekend.


I've been a little philosophical lately, and it seems this is a good time to address some of those thoughts.

Here's something I realized:

Not Everyone Wants to Be A Star.

I bought into the excitement...and called all my favorite chefs and culinary mentors. "Hey! Auditions are on Tuesday!!"

The responses ranged from: "Are you kidding?" to "Look, I've worked in TV before...and it's not pretty. I'd never want to do that."

Since I have a tendency to go big, and I'm often in the center of all that media hullabaloo...their response baffled me. After a few heart-to-heart discussions, I learned that for them, it had nothing to do with a lack of confidence...but a crystal clear certainty about what their dreams were. And frankly, their dreams never involved chasing after TV or paparazzi flashing spectacles.

Truth be known, my motives were even more selfish than that. Two friends that I respect and admire beyond belief...create some of the most amazing food. I'd kill to work in the kitchen along side them, learning every step of the way. And if their cooking demos were bundled into a DVD set? All the better.

But what I've come to realize, is the same lesson I learned working in politics: The most talented guy...doesn't necessarily want to be President of the United States...or the next Food Network star.


But what if...you did want to be a star?


Here's what I know:

If you have a dream, and you really want it, step up and bring your A Game.

I've preached that same spiel to chefs, aspiring restaurant owners, politicians, non-profit folk, leaders of industry--you name it. Across the gamut of occupations, if you've got ambition and you really want your spot in the limelight, nothing short of your A Game will do.

Auditions for the Food Network illustrate this perfectly. Over half the people who show up...aren't prepared. No photo, no audition tape, and the application is not complete. No considerations have been made for hair, make up, or what looks good on camera. And the announcement specifically says, "Be clear about your culinary point of view." This is not the time to ramble on about how you like good food. It's important to be concise...and precise.

Initial eliminations are very easy. Those who want it, figured out how to prepare. No question about it.

This is not the time to lobby with excuses.

When the big boys roll into town, they're here, they're serious, and you clear your calendar for them.

That's obvious, right?

Lord help the people who took in the applications. I would have loved to buy them all a drink. I'm sure they've got some great stories to tell....

The truth is, no one cares if your car broke down, or if you couldn't find childcare, or if the dog ate your homework. Professionals figure it out...and they make it happen.

It's just that simple.

Case in point: A friend of mine went to audition. Not only did she have her demo tape, a headshot (you think they're going to remember you without one? HA!!!!), and her application was already filled out. She walked up to the table with a complete package...and they were shocked!

I bet that made a great impression.

And you know what?

She's got a callback later this week.

The truth is, once you get access to your dreams, it's hard as hell. The learning curve is steep, and there will be a lot of people counting on you.

But before all that happens, you need to get past another series of hurdles. If you want to get close enough to even see the reality of your dreams, the first step...

Bring your A Game.

And leave your excuses at home.

Seattle Food Network Auditions

Okay folks, the big boys are rollin' into town...and auditions are on Tuesday.

Are you ready?


Here's what they're looking for:

• Cooking know-how: You can be self-taught or professionally trained but you must have strong cooking skills. Cooks, Chefs, Foodies, and all those who are passionate about food are encouraged to apply!

• Personality that pops: Let yourself shine and show us who you really are. Don't be shy. We are all about personality-show us yours!

• Teaching skills: Bring the world of food and cooking to life in your very own passionate and unique way. Please be clear about your cooking point of view.

• Keep in mind, sometimes we don’t know exactly what we are looking for, that is until we meet you! If NFNS4 is not the right fit for you, but you think you still have what it takes to have your own show, please come see us or submit your information anyways.


From a pool of finalists, one winner will receive their own six-episode show.

The Next Food Network Star 4

Seattle Open Casting Call

City- Seattle, WA

Date- Tuesday 9/11/07

Time- 10am-4pm

Hotel Andra Ballroom
2000 Fourth Ave

Seattle, WA 98121

www.hotelandra.com

Please come see us in person at the Hotel Andra Open Call!!!, but if you can’t make it to the open call, be sure to make your tape and send it in. The deadline for all completed applications and VHS/DVD/MINI DV is October 12, 2007. We will not be accepting any other format. Please visit us at www.foodnetwork.com to fill out the application and learn how to send in your video.

For more information or questions please e-mail:
nextfoodnetworkstar4@gmail.com

Alfresco with Ken & Catherine

When Ken & Catherine call, I come running!

You see, Catherine is the wine & cheese buyer for Seattle's Spanish Table. For her, work duty includes following the hot new wineries, traveling to Spain, and sampling copious amounts of wine. And with a Hot Picks nod from Wine & Sprits, her star is definitely on the rise.

Ken is a former chef and the creator of a dish my friend still swoons over! He now works as a wine rep--supplying the city's finest restaurants.

Together, this dynamic duo create the most amazing meals. And when they extend an invitation to dinner...I consider myself blessed, thank my lucky stars, and wonder, "How did I get so lucky?"

Hospitality is in their DNA.

And Catherine is channeling Martha for sure! From the linens to the sweet garnishes on the plate--no detail is missed.

For them, it was a casual night talking shop. For me? I'd pay money just to be there.

I mean, really...why go out when you can dine like this?


PS. See that freshly churned chocolate sorbet? That's my contribution from David Lebovitz' book, "Perfect Scoop." Made with items already in my pantry, this recipe comes together in mere minutes...and it's oh-so-delicious!

Capturing Summer in a Bottle

Mornings have turned chilly...and dew is thick on the grass.

Fall is nearly here and I'm wrestling with that pesky September Itch.


Where did the summer go?


It was an event-filled season, but like all good things...I want more. (I'm a greedy thing, don't 'cha know!)

This summer was particularly busy...and at one point, sleep deprived and still managing to drag myself into work, I wondered, "Just how long can humans live without sleep?"

But miraculously, the minute I left the office, I'd get a sudden burst of energy...and then laugh and play until the wee hours all over again!


Yes, there was too much fun to be had.


I'll never forget Gluten-free Girl's wedding. In short: Shauna's words make me weep. And the Waffle Man was there with me. Together, we sat...perched under the fruit-filled apple tree, and watched dragonflies weave throughout the branches. It was an extraordinary day, celebrating two people who signify love at its best.

One of my favorite moments?

Standing in the cool grass, the crowd gathered around, singing John Lennon's "Imagine." For me, that moment epitomizes Shauna & her chef. It was just beautiful.

Oh and yes, the Waffle Man arrived here in June! He managed to stretch out his trip much longer than either of us expected....and left just after my birthday (in August.)

While in Seattle, technically, he was not on vacation. So we'd play late in the evenings, and afterwards, he'd telecommute to his office in Europe. Conference calls began around Midnight, and would wrap up around 4:00am. Then, to keep on North American time, he'd sleep for a few hours, and work a little more. It's an endless struggle....stradling work demands on two different continents.

Somehow, we made it work.

And now that he's gone, his travel schedule has kicked into overdrive, again. I can barely keep up with his whereabouts, so he devised this little system...like a postmark, his e-mails begin with an origination bearing: from MIT/New York/Geneva/Dresden/Prague/Singapore.

My favorites start with, "I am here...." (no bearing required.)


Ah, this summer was filled with frequent trips out to the islands, weekends at the farmer's market, lazy days out on the water....and even lazier nights spent with friends.

Thanks to Jon Rowely, I also experienced my first published photograph! See that salmon shot? Imagine it blown up...and taking a significant spot in the pull-out section of a newspaper. Yowza! When I saw the final copy, I couldn't believe it! My first photo credit. How cool is that?


Yes, life has been very good to me.

***********
And now, in a desperate rush to capture summer, I'm making a huge batch of blackberry vodka. This simple infusion of blackberries and vodka is pure deliciousness. It's so light and refreshing...you can practically taste sun on the berries.

Sounds tasty, doesn't it?

In the dead of winter, when the rain is drizzling on your doorstep...there's nothing like blackberry vodka to remind me of summer.


Here's the How To:

* Pick a mess of berries

* Dump 'em in a bucket

* Cover the berries with vodka
Hint: this is the occasion for those 1/2 gallon jugs of vodka

* Put a lid on your bucket...and place it in a cool, dark place.

Now here's the trick: forget about it!

After a couple months, come back and sample. The vodka will be inky blue-black and heavy with the scent of berries.

When you're ready to drink this lusciousness, scoop a portion and strain out the berries (mashing as you go...to ensure all the vodka & berry juices get extracted.)

Bottle the rest for future consumption.


To serve:

Ice
+
Blackberry Vodka
+
Simple Syrup
+
Splash of Soda
+
Squeeze of lime
=
Mmmm....

University District Farmer's Market

Don't you just love farmer's markets?



(Oops! I lost the original post....)

Soundtracks

In anticipation of an iPod purchase, I've begun the monumental task of loading up my CDs. This, my friends, is no easy feat. Need proof? Well, it's been nearly three days and I'm almost half way through my collection...almost.

At current count...iTunes claims I've loaded precisely 68.9 days worth of music. So, if I get stranded on a desert island...rest assured, I will be well entertained!

What's even more frightening is the fact that during a bad break up many moons ago, one boyfriend completely wiped out my music collection. Truth be told, he nearly wiped me out. I went away to lick my wounds, and came back to an empty apartment. The designer wardrobe? Gone. Furniture? Gone. Music and the killer stereo system? Gone.

So I started over.

And moved from Chicago to Seattle.

New beginnings....came with new music.

And now, as I load up the CDs acquired since then, it's interesting to see how my collection has developed. Old favorites take on new life...and stir recollections of many fond memories:

* This little weekend project has rekindled my love affair with Flamenco guitar. I can't even express the thrill I get, listening to those fingers fly across the strings. In fact, several years ago, I totally scored. Somehow, I managed to get one of my favorite Flamenco guitarists to play at one of my events. Live Flamenco for an entire evening? For me, it doesn't get much better.

* I was enveloped by a pair of weathered hands, and together, we moved to the rhythms...united by our common language of music & laughter. Oh, how I miss those days in Old Havana....One of my fondest memories of traveling in Cuba, is stumbling on the town square, and listening to the old men play thier music.

* Back in the day, a group of Andean musicians used to play at Seattle's Pike Place Market. Wind instruments filled the underground and the sound would filter throughout the arcade. When I first discovered them, my mom was visiting. Together, we lingered and listened as the sound reverberated around us. Then, at some point, my mom snuck away and purchased us both a CD. Today, I can't listen without thinking about about her.

* And when the winter rains become too much, I stack the deck with beach music. Fruitcakes from Jimmy Buffet and Bob Marley's Legend remind me of the the tropics. Listening to Bob & Jimmy back at home, I daydream about sand between my toes and the sun, hot on my skin. Yes, for a moment, I can almost forget Pacific Northwest winters...with the rain-soaked streets and a chill that never quite leaves my bones.

* Then there's the techno side of my collection. Inevitably, I'm reminded late night parties at John's. Better than any night club--and yet, complete with bouncers--John's parties are stuff of legends. Dancing on the rooftop with picture post card views...we felt invincible.

* African hand drums and a rhythmic beat conjures up memories of Alki Beach. As the summer sun slipped beyond the horizon, a slow and lazy beat fell from your fingertips. Little did they know...after those sessions, your hands would be numb for days. Sounds from your West African village wafted down the West Seattle strip, and your electric smile was a beacon to friends & strangers alike. Listening to those sounds again, I think of you...and wish you well, mon amore.

* And finally, there's something soul-satisfying about the Celtic/Spanish/Bluegrass sound of the Paperboys. Frequent players on the Seattle music scene, Tom Landa and the band make the trek down from Canada on a regular basis. Recordings could never capture the experience of seeing them live, but the music tides me over between shows.

Yes, it's been quite a trip down memory lane. And I'm looking forward to an ever-expanding collection...supported by many more memories to come.

Musings

Let me appologize for the lack of posting these days....

You see, it's summer in Seattle.


For three glorious months...
picture perfect days
stretch late into the evening.

The setting sun
dazzles us with her palate.

Laughter lingers in the air.

And we dine alfresco.

Dust off the bottle...
we sip sweet wine
with water lapping against the bow.

The sun leaves a trail of kisses,
coloring me with freckles.

Hopping a ferry...
frolicing seaguls follow,
portside.

And you have endeared yourself
to me.

Nurturing my mind
and my belly...
under the shaddow of Chagall.
I am your humble student.

How did you know?

Happily, I am woven
into the
patchwork
of your life.

YES.
Love is lovely.

Change is in the air....
and the rains will come
soon.

But for now,
it's summer in Seattle.

Enjoy!

~*

A Clear Obsession

The conversation went like this...

Shango: I'm not as obsessive as you.

Me, shocked and appalled: What?!?!

Shango: Who made 15 kinds of ice cream in one weekend?

Me: Oh, that....

Shango gained momentum: Who took classes in charcuterie, begged to stage at a charcuterie shop, and made 5 kinds of sausage in one day?

Me: Okay, I get it. (I decided now was not the time to bring up the fact that I also had Jerry Traunfeld's pork belly recipe AND the recipe for Maria Hines' mushroom sausage.)

So call me obsessive....

And David just added fuel to the fire:

David Lebovitz's "The Perfect Scoop"

My book arrived just 3 weeks ago...and I can honestly say, I've turned into a one-woman-ice-cream-social! Over the weekend, I make batches of ice cream...and I've been showing up all over town with little containers..."Here TRY this..."

Yes, I'm developing quite the reputation!

So far, I've made:

* Lemon Buttermilk Sherbet
* Lemon Sorbet
* Avocado Ice Cream
* Strawberry Frozen Yogurt
* Peach Ice Cream
* Coffee Frozen Yogurt
* Vietnamese Coffee Ice Cream
* Chocolate Sorbet

The funny thing is, David's recipes are so unbelievably easy, I can't help myself! (What's the definition of obsessive anyway???)

As I churn batch after batch of frozen goodness, Dana's advice sticks in my mind:

"Just remember, fat masks flavor."

So if you're playing with summer fruits...and you really want that just-plucked-flavor, go for a sorbet. Removing the fat makes other flavors shine too. In fact, David's chocolate sorbet was a revelation to me. There's no dairy...just water, sugar, coco powder, vanilla and a bit of chocolate. And yet it delivers such a big chocolate flavor, it silences my chocolate cravings like no other.

After making tons of ice creams last summer...working my way through everyone from Emily Luchetti and Claudia Fleming, to the here-and-there recipes appearing in various cookbooks....I can honestly say, if you buy one ice cream book...David Lebovitz's "Perfect Scoop" is THE ONE.

Just be warned: As you slurp and savor the frozen deliciousness, obsessive tendencies may occur!

Celebrating Summer in West Seattle

Today my friend Suhara and I visited the West Seattle Farmer's Market. New finds included: cinnamon basil, wild strawberries, red & yellow gooseberries, and tayberries (a lusty cross between blackberries & raspberries).

At the farmer's market, we assembled some treasures for a little picnic...and went down to the water. It was a beautiful summer day with the ferries passing by, gentle waves lapping against the rock wall, and seagulls screeching overhead.

We noshed on red gooseberries, triple cream brie, an assortment of cherry tomatoes, and a lovely baguette from my boy William at Bakery Nouveau.

It's the kind of day when...the locals gloat just a little.

"Doesn't it rain in Seattle?"

Yes. Yes it does.


Then in the summer...we have days like THIS.

To the Top

On a clear day, Mt. Rainier figures prominently on the horizon.

Looming in the distance and covered year-round with ice, Washington State's Mt. Rainier is the largest mountain in the lower 48. (Second only to Alaska's Mt. McKinley.)

This weekend, my friend Nicole will mark her 30th birthday, summiting Mt. Rainier. While her life has been filled with one amazing accomplishment after another, summiting this 14,410 foot mountain is among a long list of lifetime goals.

Traversing the ice fields and enduring weather that can turn on a dime...I'm all too aware of the dangers that lay ahead of her. And yet, my mind keeps envisioning Nicole, standing at the top, looking out over the vast span of clouds and mountain tops*. What an incredible sight!

Cheers...to many more mountains to climb (both figurative and literal). Happy Birthday, Nicole!

*The surrounding mountains are less than half the size of Mt. Rainier--6,000 feet on average.

Going Whole Hog with Food & Wine's "Best New Chef"

In the chef world, one of the most anticipated events...is the announcement of Food & Wine's "Best New Chefs." No doubt, this coveted accolade...can launch your career into the stratosphere.

In the July issue of Food & Wine, Seattle's own Matt Dillon claimed his space among "America's Best New Chefs."

Dining at Matt's tiny Sitka & Spruce restaurant is a real treat. The daily changing menu is reflected on a simple chalkboard. Here, small plates couple fine dining tastes with homespun presentations. Highbrow food...without the attitude.

What could be better?

Well...

This spring I received an e-mail...Underground Dining at the Farm: Come to the island and join us for a whole hog dinner.

Visions of Fergus Henderson's "Nose To Tail Dining"...including everything in between, passed through my mind. (Ewww!) My friend Shango was totally into the idea...and promised to eat everything I wouldn't, so I booked our space.

On a dreary spring day, we took the ferry over. This undisclosed location is along an equally unmarked drive...that threatens to be overtaken by blackberry bushes. We arrived at the farm and were instantly greeted with a hug...and a glass of wine.

I've been to dinner at the farm many times...and it always conjures up images of Sunday dinners with a big Italian family. The food is amazing, the guest list is kept tight...and I never fail to meet the most fascinating people (from professional bee keepers to Discovery Channel producers.)

On this day, I was surprised and delighted to find my buddy Matt in the kitchen. Matt trained under The Herbfarm's legendary Jerry Traunfeld (National Geographic named The Herbfarm the #1 dining destination in America.) Not to mention...Matt's good friend, Jeremy Faber, is a forager who supplies the local restaurants and farmer's markets with elusive wild finds. Clearly Matt's keeping some good company!

What impresses me the most...is Matt's respect for the food. His goal is to truly honor each ingredient.

One of the first times I met Matt, his restaurant was closed and I'd stopped by for coffee. We lingered over frittata and steaming hot mugs of locally roasted espresso. His plan for the day...was to head over to the island...and slaughter a pig.

I was intrigued.

Matt launched into a story about the first time he killed a pig. As he worked up the courage, he looked the pig straight in the eye. Over and over again, he told the pig, "I'm going to honor your life...and created beautiful food with you." As Matt tells it, before he did the deed, he talked with that pig for over an hour.

To this day, when pork is on the menu, he prefers to kill the pig himself.

Needless to say, I was truly please to see Matt as our guest chef for the Whole Hog dinner....

At the farm, communal dining occurs in the open kitchen...and begins with a conversation. The premise is simple: here, with the exception of sugar, salt, wine, and flour, everything is grown on the farm. Butter is churned from fresh cow's milk, honey sweetens home made ricotta, and meats are raised on an all organic diet.

For our dinner, Matt's goal was to serve 20 people from one...and only one pig. Working from just one pig means there wasn't time to cure meat, so instead of charcuterie, we were treated with chichirones and rillets. As Matt explained, the timing also had to be just so, because the heart and the liver are enjoyed best just after the kill.

Dinner commenced with a final warning, "Don't get greedy with the tongue...there was only one!"

What can I say?

It was an exquisite dinner.

Matt is truly gifted...and he's such an amazing guy...I couldn't be happier for him. Congrats, Matt!

Chocolate Box Seductions

All under one roof...and just a stone's throw from our bustling Pike Place Market...the Chocolate Box is your one-stop-shop for Seattle's confectionary goodness. From truffles to pastry, gelato to espresso...all your chocolate fantasies come together in this sexy urban space.

And this week, yours truly scored an invite to their grand opening. I tell you...Willy Wonka never had it so good!

Between samples of exquisite Fiori truffles, complex toffee nibs from Theo, flavor-packed scoops of Gelatiamo gelato, uber rich cups of midnight black chocolate from Chocolat Vitale, and oh-so-light whipped white chocolate cheese cake from The French Bakery...

Sign me up for a chocolate DETOX!

To score your chocolate fix, visit:

The Chocolate Box
108 Pine Street
(between 1st & 2nd Ave)
Seattle, WA

The Wisdom of Magic

Heriberto & Magic Johnson in Las Vegas

Last month, I went to a trade show in Las Vegas. While there were many highlights, meeting Magic Johnson was definitely one of them. As a keynote speaker, afterwards, he was swarmed with people wanting autographs and photos. This guy Heriberto asked me to take a photo...and I agreed...only if he promised to send me a copy. The photo arrived soon after. (Judging by the angle, it's obvious I'm much shorter than these guys!)

This weekend I'm attending another marathon conference, and I'm still thinking about the last one. Magic's advice resonated loud and clear...you've got to know your customer...and give them what they want
.
It sounds simple....Give the customer what they want.

What a novel idea!

And yet, since my meeting with Magic, I've taken the time to observe...who really delivers?
Case in point: In my office building there's a small "cafe"--selling quick breakfast and lunch items (cold sandwich fare, mostly.) Here, two half-full coolers flank the sides...one with Pepsi....the other with Coke. Thrown into the mix are a few random other drinks. One day I asked, "Do you have Red Bull?" The response was, "You know, we get asked for that all the time! Do you like regular or sugar-free?" It really didn't matter much. Because three weeks later, they still don't stock it.

Yes, I can buy my own drinks and keep them at work. But I'm lazy. And I'm willing to pay a premium because I didn't plan in advance. I'm okay with that. If only they'd stock it. Now I actually get in my car...and go somewhere else.

Amazon got it right.

Because of Amazon, I buy more books than I'll ever read.

Perusing their site, I look at a wide range of titles. Not only can I read a full description of the book and viewer's opinions, but I can also buy that same book new or used. Would you like hardback, softback, or audio? If I want to buy it later, that's okay. Amazon's got the solution: I can put it on my Wishlist. And after the purchase, I can track my shipment progress, and on occasion, I receive follow up e-mails.

Am I satisfied?

You bet!

My book buying frenzy often takes on colossal proportions and occasionally I'll forget if I already own a title. Not to worry. With Amazon, I can easily check my previously purchased file. Granted, I don't buy all my books at Amazon, but you can bet I buy MOST of my books there. Why wouldn't I? After hundreds of transactions, each one is handled flawlessly. Amazon knows what their customer wants....and they deliver.

When you put yourself in someone else's shoes, a whole new perspective opens up. This is the first step in bringing your A game.

The other day, I stopped by this Thai restaurant near my office. When the woman came to take my order, I greeted her in Thai. We spoke for a few minutes about my travels through Thailand, where she was from, and I received an incredible recommendation for lunch. When the food came, she brought me a large spoon. Smiling graciously, she gestured to the spoon, now resting alongside the pre-set fork. With a knowing nod, she said, "Like Thailand."

We exchanged huge smiles...and I thanked her, "Khawp khun kha."

At the tradeshow this weekend, I'll be on a fact finding mission. Not only am I looking to spread awareness about our publication, but I'm looking to have specific conversations with our clients. How do you use the magazine? Do you use the online site? Where do you get stuck? What can we do better?

Taking a cue from Magic, I've got a clear picture of my objective:

What does our customer want?

And how can I meet that need?

The Sweet Life

These days...my life is tinted with a dream-like quality. It's as if my long-held fantasies have, serendipitously, shifted into reality. Truth be told, it's still bewildering sometimes...and I often feel the need to take a giant stride back...and pinch myself!

This week was a perfect example:

My good friend Crescent Dragonwagon was in town. Before you snicker at her name too long (one she donned during her "hippy-dippy days"), this dynamic woman has published over 40 books, hosted President Bill Clinton's inaugural brunch, ran an award-winning B&B, and was the founder of a well-known writer's colony. All accolades aside, I adore her warm and generous spirit.

Our first day out, Crescent and I tooled around Seattle. We managed to squeeze in a visit to the farmer's market....meandering from stand to stand, nibbling on foraged sea beans and indulging in fat slices of Nubian goat cheese.

Afterwards, we strolled over to Bakery Nouveau and paid my friend William Leaman a visit. In case you don't know William, he was captain of the 2006 World Champion Baking Team. Coming off the heels of his win, in December, he opened Bakery Nouveau. Tucked away in West Seattle, this tiny gem evokes the soul of Paris.

A side note for a swoon: I'm crazy about William's twice-baked almond croissants. Crisp, buttery shards of croissant dough wrap around a heart of almond paste...

No wonder Bakery Nouveau has taken off like a rocket! A feast for the senses...the shelves are brimming with an array of artisan breads, candies, and pastries. Often the line snakes out the door, but this trip, timing was on our side. After quick introductions, Crescent and I sat to enjoy a drink and contemplate our pastry choice.

Before long, William paid us a visit...and eliminated the need for a decision. One dessert after another arrived at our table...tempting us with a parade of treats. Even after he sat down, the desserts continued to arrive! Hot out of the oven, the oozing strawberry-rhubarb tart was divine! (Sorry, no photo. It was devoured before I gave my camera another thought...)

Here's a look at the first round of desserts:

Two of these desserts helped William's team snag the baking championship.




See that pistachio macaroon--the garnish on the left? William makes amazing macaroons. What's his secret? Most chefs use a buttercream filling, William uses delicate candy fillings. Mmmm.....




And then there's this beauty with a cocoa pod candy, festooned over a caramel glazed cake.



Blame it on the sugar-high hangover...if I recall correctly, we had a few of these too!

William sent us off with an assortment of chocolate candies....wrapped in his signature box, secured with a simple snow white ribbon. He called this heavenly parcel..."a little something for your journey." (Okay, that's a 15 minute trip over the West Seattle bridge, but who am I to argue???)

****
Ah, and just when I think it can't get any better...Saturday night I went to a party at my friend John's. He threw a wonderful fête...celebrating the 3rd year anniversary of his business, Kwanchai Design. John specializes in interior design and event staging. Have you ever thrown a party and wished your place looked picture perfect like a magazine? It's possible. Those in the know.... call John.

Saturday night, John transformed his industrial space in South Lake Union with oversized paper lanterns and parasols hanging from the lofted ceilings. Thai-inspired dishes were kept warm over heated slabs of granite alongside a profusion of flowers. Drinks flowed well into the wee hours...

Networker that I am, I invited a few friends to come along. Thrown into the mix were the owners of Starry Nights Catering (who helped cook the Tony Bourdain dinner) and cake-baker-extraordinaire, Dan Mikosz.

Years ago, Dan and I met briefly at one of his baking classes. He barely remembered me, but his humble charm and incredibly light cakes stuck in my mind. Recently, a friend asked who had the best cakes in town...I told her, without a shadow of a doubt, if I needed a special occasion cake...Dan's the man.

One thing led to another, and now, Dan's beautiful cakes are going to be featured in Seattle Metropolitan Bride & Groom--a new magazine set to launch in July!

Get this: As a thank you, Dan whipped up a cake--affectionately called "The Dublin"--and had it delivered to my office! Can you believe it?! Nothing like being the new kid on the block...and dazzling my co-workers with cake!

Saturday night, Dan proved his incredible generosity once again. For John's anniversary party, he arrived with yet ANOTHER cake. This one was stunning chocolate cake soaked with a bit of Grand Marnier, and layerd with a luscious bittersweet chocolate moose.

Um, yeah.

Blissful sighs... followed positively indecent moaning...

***
All this...and the sweetest surprise was yet to come.

An e-mail landed in my box. I asked innocently, "When are you coming next?"

The Waffle Man replied, "What are you doing on Sunday?"

S-U-N-D-A-Y! Really??

He was on the east coast for business...and detoured to Seattle. That was no easy feat. The plane had trouble and ultimately, what is often a 5 hour trek...turned into a 16 hour ordeal. But finally, he was here.

Sunday, we met.

It was raining.

I leaned in...and under the protective cover of his umbrella, found my space, again.


Yes, my friends.....life is very sweet!

Orcas Island Afterglow

Last weekend I headed up to Orcas Island to meet up with two legends in the culinary world,Christina Orchid and Robin Woodward. Christina runs the lovely Christina's Restaurant on Orcas Island. She, along with Alice Waters, was a pioneer...working with seasonal, fresh ingredients. Still going strong after 28 years, her charming restaurant overlooking the smattering of San Juan Islands is the perfect place to be!

I stayed at Christina's place...in what is affectionately known as "the barn." The only creatures this place stables are guests (me!) and visiting chefs. (Annie Somerville slept in my bed!) Frogs out by the pond serenaded me to sleep every night, and the family of geese greeted me in the morning.

The barn's first level features a commercial kitchen stove, refrigerator, and all the amenities you could ever want (I counted 5 types of tart pans!) The oversized glass doors open up to a patio overlooking the pond and a view of the Sound out in the distance. This is the space booked for "Cooking in the Barn," which is held throughout the month of June. Past chefs have included Jerry Traunfeld, Nancy Oaks, Annie Somerville, and this month will include James Beard Award winner Crescent Dragonwagon, and Cornucopia’s Becky Selengut. (If you want in on this season's classes, event details are at the bottom.)

Next, I met up with Robin Woodard who owned a couple well-known restaurants in Seattle. The history is completely fascinating but if you want to get a sense of her impact...she was the first person to sell scones in Seattle! Eventually, she discovered Orcas Island and moved up there. Her son, Charlie, now owns a wonderful spot called "The Restaurant" on Orcas and he carries on her seasonal, fresh approach with incredible Asian-inspired dishes.

Saturday we paid a visit to the farmer's market. A mix of produce, flowers, meats, and crafts make up this bustling scene. Afternoon story hour is put on by the local library. And fire up the grill... those oysters were the best I've ever had! (I even brought back some of Local Good's secret sauce: a lovely horseradish & carrot mignonette. Mmm...)

As luck would have it, Saturday night I was invited to Charlie's birthday party. Held out on Maple Rock Farm, they were serving up...roasted chickens from the pizza oven, salads made with home-grown produce, and cakes provided by Robin (carrot, rosemary, and polenta). On the island, they're committed to organics...and I was assured even the keg of beer was organic!

Talking with many of the locals, I began to understand some of the challenges living on the island. Staffing is a difficult issue--not only because of the limited population, but because of a shortage in available housing. As Robin explained, you can lease a house on the island, but often times, not for the entire year. With the wave of summer tourists, landlords find it much more profitable to lease to seasonal guests. So for three months out of the year, a number of the locals have to find alternate housing. That, combined with the influx of staff needed to work the summer crops and tourist industry, housing is definitely an issue. Many people camp through the summer and I met one guy lived on a boat that was dry-docked (on land).

Sunday morning Christina and I went to breakfast at the beautifully situated, Rosario Resort. The place is legendary (both historically and due to significant promotional efforts), but the food was horrible. Truly horrible. It's a nice spot for a cocktail and a look out over the water...but for food, there's much better fare to be had in town.

Afterwards, we took a drive into Moran State Park. This is an idyllic location with old-growth forest and as you can see...from Mt. Constitution...a jaw-dropping view. I wish I had a wide angle lens to show you how the islands wrap around 180 degrees from this vantage point. It's amazing and if you get the chance, you must come see it for yourself. In all my travels, this is one of the most spectacular places I've ever seen. It's a pity the photos don't do it justice...

Christiana and I became fast friends...and so with a teary goodbye, I headed back on the ferry. The ride, snaking through the San Juan Islands, is just amazing. I loved sitting on the deck, spotting houses tucked away in the rocks and watching sailboats catch the breeze...Crossing from one side of the ferry to the other, I spotted that funky motorcycle and just had to share it with you!

Ah, and the Alpacas? Friday, on my way up to the island, I knew I'd missed my ferry and would have to take a later boat. So when I spied the Alpaca farm just off the highway, I stopped to say hello. Curious and shy, the younger alpacas had recently gotten a trim. So cute...

For me, the highlight was just having a chance to chat with Robin and Christina. Rarely at a loss for words, somehow I find myself unable to capture the experience with a string of sentences.

In sum...they talked, I listened.

And it was one of the best weekends of my life.

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If you want to get in on the 3 remaining Cooking in the Barn classes, here's the scoop:

June 12 - Crescent Dragonwagon is traveling from Putney, Vermont to the barn to share her wealth of cooking experience with us. She has written over 40 books including the James Beard Award-winning, “The Passionate Vegetarian” and "Dairy Hollow House Soup & Bread: A Country Inn Cookbook." Crescent appeared on NBC's Today Show, ABC's Good Morning America, CNN’s On the Menu. Crescent’s focus is on locally produced raw materials which she transforms into scrumptious meals. She is currently planning her menu with the guidance of John Steward from Maple Rock Farm. Crescent is an accomplished teacher whose warm and engaging personality makes every class an event to be remembered.

June 19 - Greg Atkinson is making his third appearance at Cooking-In-The-Barn. He has a new book for us to savour, “West Coast Cooking” and will be planning his menu using recipes from the book. Greg shares his vast knowledge of all things culinary through consulting, writing, teaching, and radio and television appearances. He is a Northwest treasure.

June 26 - Becky Selengut is a bold young entrepreneur who founded Cornucopia in Seattle. She is a teacher and private chef who earlier in her career worked with Jerry Traunfeld. She graduated from the Seattle Culinary Academy where she was awarded the Outstanding Culinarian of the Year. She has worked on two PBS cooking shows and did stints at La Medusa and La Spiga before starting her own business. Her most recent innovation is a website http://www.seasonalcornucopia.com/ which is a tool “..to easily identify when local foods are in season” for all Puget Sound cooks.

Proceeds benefit the Orcas Island Children's House. Classes are $125 each and include cooking demonstration, dinner, and wine--to say nothing of the sunshine and good company! Author's books will also be available for autographed copies.

To register contact: Orcas Island Children’s House (360) 376-4744 (Monday through Friday from 8am until 5pm)

What the World Eats

Time Magazine ran a fascinating excerpt from the book Hungry Planet. The premise is simple: Around the globe...what's on the family dinner table?

It's an eye opening piece...and in case you missed it, check out the full article here.

United States: The Revis family of North Carolina
Food expenditure for one week: $341.98

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Chad: The Aboubakar family of Breidjing Camp
Food expenditure for one week: 685 CFA Francs or $1.23

*Photographs by Peter Menzel