NorthWest Stir For Culinary Professionals

Tuesday, 31 March 2009

Last week the StarChefs.com people came to Seattle to showcase our local talent. Several of the Rising Stars tapped by the New York-based online trade publication chatted with culinary students at South Seattle Community College and showcased their talents at a Gala Tasting at McCaw Hall.

Not that we locals need any reminders that there is some exciting things happening in our culinary pond, the honors did pay attention to pastry chefs, sommeliers and mixologists as well.

It was in those "others" that I found the passion casual observers often miss. Jim Romdall, of Vessell, routinely flaired - figuratively and literally. He also crafted a "Obama Nation Cocktail" filled with hope.

Attendees sampled from table to table then voted on the most flavorful dish. While Chefs Brian McCracken and Dana Tough of Spur's Beef Carpaccio, Tarragon, Mustard Leaf and Fried Bearnaise; Chef Joshua Henderson of Skillet Street Food's Spice-Braised Pork Belly, Cornmeal Waffle, Quail Egg and Braising Sauce; and, Chef Stuart Lane of Cafe Juanita's Venetian Rabbit Livers with Caramelized Onion, Anchovy and Currants were strong contenders....it was Chef Jason Wilson at Crush that took home top honors, bragging rights and a Jade Range with his Butter-poached Lobster with Gnocchi and White Truffle Cream.

The other Star Chefs included: Ethan Stowell, Union, Tavolata, How to Cook a Wolf, Anchovies & Olives; Colin Patterson, Sutra; Adam Stevenson, Earth & Ocean at W, Seattle; Maria Hines, Tilth; Kelly Gaddis, Savor @ McCaw Hall; Mark Fuller, Spring Hill; Vuong Loc, Portage, Pig 'N Whistle; Matt Kelley, Rover's and Dana Cree, Poppy. Along with Mixologist Jim Romdall of Vessel, Nelson Daquip of Canlis was held up as Star Sommelier.

One other noteworthy award was presented to Tom Douglas for his mentoring and trail blazing.

POSTED BY: Mina Williams AT 03:17 pm | Permalink | E-mail this

Thursday, 19 March 2009

Pinot Promise Delivered, White Wonder Discovered

Snagging a last minute invite to a wine maker dinner at the Seattle Art Museum’s TASTE restaurant I felt lucky. Then I found out the meal would surround about Pinot Noir, my favorite. Then I found out the guest of honor was Nick Nicholas, “tractor man” at Nicholas Vineyard - the foundation of Anam Cara Cellars’ wines…plus a roster of “A” list wineries in the Willamette.

Pinot-centric I expected perfection…and that was delivered. Where I was blown off my chair with the ’07 Estate Riesling, Chehalem Mountains! With a total of only 3 acres planted with Riesling I nodded that it would be special. The off-dry style has a lingering Mosel style, but with a decidedly New World freshness. The less than two percent residual sugar made it a perfect pair for the Qualicum Bay scallop served with house-made crème fraiche, rosemary vinaigrette and melted fennel-radicchio slaw that Chef Craig and his team prepared.

Of the Pinots the outstanding ’05 Heather’s Vineyard Pinot Noir was the queen of the night, served with Skagit River Ranch braised oxtail bundled together with a “pancake.” With just two barrels available this is a special treat.

I’ll be strolling (or running) over to DeLaurenti’s to nab me a few bottles!

POSTED BY: Mina Williams AT 09:52 am | Permalink | E-mail this

Saturday, 07 March 2009

Eggs

This could be considered a shameless plug to read my profile of Chef Keith Luce in the current issue of Northwest Palate (on the newsstands now).....

Chef Keith Luce, of The Herbfarm, certainly knows his way around the hen house. At home he aims for simplicity (he and his wife have a toddler) - so eggs make the perfect base for dinner and farm fresh are the best. On a bed of soba noodles he places an oil poached egg all dressed perfectly with a spicy Asian-inspired sauce of Yuzu juice studded with Sambal Olek. Don't forget the Furikake topping! The recipe is in this month's Northwest Palate Magazine.

POSTED BY: Mina Williams AT 10:01 am | Permalink | E-mail this

Saturday, 07 March 2009

Deck Opening

Perhaps this si the first deck of the season to open - Oddfellows in Seattle. March? Deck? The snug few tables and heaters in basically an air shaft makes it all work.

POSTED BY: Mina Williams AT 09:51 am | Permalink | E-mail this

Tuesday, 03 March 2009

Beverage Nirvana

It’s been beverage nirvana this last week.

First Rick McMaster opened Vino at the Landing in Renton. Yes, the former location for Cirque de Sol, just south of the Boeing Renton plant. What a transformation – retail, restaurants, apartments and PARKING! Vino is a smart wine shop with a wine bar (half glass and full glass pours) and a small bites menu.

Then there was the bevy of beverages served at Olivar on Capitol Hill for their new brunch (my favorite meal) service. Perfectly roasted coffee, freshly squeezed orange juice…all to underscore the lovely (and affordable) brunch menu in the lovely room at the Loveless Building.

Next it was to “mother ship” Starbucks to be introduced to the new “instant” coffee the beverage behemoth has launched. Not “really” an instant coffee but rather a “form factor” (a.k.a. stick) of soluble (in both hot and cold water) ground coffee crystals with just enough micro ground coffee to leave some specks in the bottom of your cup. Perfect for camping, yes…but think of all those functions when you spy the 20-cup burping pot and figure that water is just fine.

Quite a presentation it was of Grand Rêve Vintners and Vineyard introducing their Collaboration Series. The Series is a collaboration of some of Washington State’s best and brightest winemakers – Ben Smith, Ross Andrew Mickel, Mark Ryan McNeilly, Carolyn Lakewold and Chris Gorman – each crafting from Red Mountain plots to produce a rare inventory that will be selectively distributed. Wholesale runs $31.50 to $38.50.

Finally….the Washington Wine Commission threw an afternoon get-together to make sure that next month’s Taste Washington (April 3, 4 & 5) is on everyone’s calendar. With the State’s wine stake growing to 602 wineries and 10 AVAs there is a depth of knowledge here certainly to present some fantastic educational events and fun activities…not to mention the Grand Tasting of wine, paired with bites from the region’s top restaurants.

POSTED BY: Mina Williams AT 12:01 pm | Permalink | E-mail this