Taste of DC

It’s become a much anticipated tasty tradition. Every year, we get together with some good friends of ours from Nashville for a culinary tour of a U.S. city. We research which new chefs are creating buzz, emerging restaurants and the absolute “musts” for those who appreciate good food. Much goes into the planning of the trip, but once we have our itinerary we are as giddy as children the night before Christmas.
This year we’re focusing on Washington D.C. with a side trip to the Virginia countryside (one of my favorite places for foxhunting) for a stay at The Inn at Little Washington. We typically hit the ground running, packing in as many places to visit as we possibly can and this trip is no exception. Below is a brief look at our upcoming trip. We’ll have a complete review upon our return!
Black Salt
Beck Brasserie
CityZen
Inn at Little Washington - chef's tasting menu
Vidalia - we will be doing side-by-side tasting of Dalla Valle and Hour Glass Cabernet (YUM!!!)

Every place has an off night - Mortons Steakhouse

Morton's Steakhouse for me, has always been the pinnacle of steakhouses. Now, I've been to plenty of places in my day, Murray's in Minneapolis, Plaza III in Kansas City (both of which are two of my top favorites when it comes steaks) along with a host of other places across our great nation who's speciality is preparing the perfect cut of red meat.

In an era of "steaks and chops" gone by, the nostalgic atmosphere of Morton's with the consistent quality and service is something I look forward to and cherish when "dining" out. My husband and I actually make our entire evening out at Morton's an event. Dressed up of course, he in a suit with French cuffs, cuff links etc., me in , dare I say it, an Audrey Hepburnesque dress; we pop Frank Sinatra and Chet Baker into the CD player and head out with only high expectations for the evening.

Raw oyster's on the half shell with a martini to start, followed by a wedge salad and blue cheese, awaiting the perfectly prepared rare filet while our bottle wine breathes, then the meal ending with the chocolate cake and a Baileys and coffee.

As you can tell, I too am quite nostalgic when it comes to my experiences with Morton's. So you can only imagine how excited I was when a good friend of mine recently told me she visited Morton's for the first time. Quickly I perked up and asked how she enjoyed her experience, ready of course to hear only a positive recount of her evening.

"Horrible," she said answering my question.

It came like a blow to my gut, I was saddened but stunned. I think I actually entered into the first stage of grief - denial - at that moment.

"You mean Morton's the steakhouse," I asked. She must surely be mistaken.

"Yes," she replied. She then began to share every horrible detail of the evening.

1 - they weren't offered a wine list

2 - when the server started to take their order, they requested a wine list

3- they asked for wine recommendations based on their meal - with a reply from the server "I don't like wine"

4 - no wine steward or sommelier was sent over

5- the salad attendant spilled bacon bits from the salad condiments all over the table and into a glass of wine, while the table linen was quickly cleared of bits, there was never an effort to replace the glass of wine

6 - when asking to replace the glass of wine, the server brought over another glass, but not of the wine they were drinking, but a substitute

7 - their steaks were not cooked to order

By this time, I heard enough and was truly saddened knowing how many wonderful dinners I've enjoyed at Morton's. Trying to show that Morton's does have a niche for service and is prepared to prove quality to their customers, I asked what they at least though about he presentation cart . She replied "what cart?" My enthusiasm about their evening was dwindling with every detail. So I quickly, and delicately, walked her through what her evening should have been. From Morton's standard's of service, to its history and trademark slogan "the best steak anywhere" along my past experiences with the restaurant's educated and professional wine staff in Richmond, Virginia, Chicago, Seattle, DC, and Nashville, I know in my culinary heart she and her party had to of been there on an off night.

(this story had been also told by other members of the dining party that evening)

La Rustica

When it comes to Seattle, finding almost any type of food, restaurant or market is easy. But when it comes to finding an authentic, Italian restaurant it can be a bit more of a challenge. Having been to Italy many times visiting family , friends and on our own; we know Italian food and eateries and look for similar styles of food and ambience when seeking out places here in the States.
So, if you live in Seattle and have been searching for a quaint Italian restaurant that brings back the memories of your trip to Italy - where you found that little side street gem void of tourists and over flowing with the locals - than La Rustica is a must for your restaurant list.

Tucked away in the maze of waterfront condos on Beach Drive just off Alki Point is where you’ll find this hidden treasure. We’d driven past the restaurant many times, and after hearing wonderful things about the menu decided we needed to try it out. So on a chilly spring night - one that reminded us of our own spring wedding dinner in the hills of Tuscany - we headed to La Rustica. The ambience we found to be relaxed, cheerful and intimate.

The tables are close together and the host’s table is right beside the front door. We didn’t have reservations, but the owner greeted us like long time friends. He was extremely accommodating and recommended we head to the parlor to enjoy a glass of wine before dinner. To our surprise, the host escorted us back outside. We were quickly relived that we weren’t being politely turned away as the host showed us that parlor entrance is located outside, just a few steps away from the front door. Both the parlor entrance and the dining room entrance share the outdoor patio.

A few moments later after finishing our wine and thumbing through the Italian picture books, we were taken to our table – heading back outside, then inside once again. The menu overflowed with both familiar favorites and more traditional Italian home style options. The decision was difficult, but given the chill in the air, we narrowed it down to two hearty dishes; the pesto and prawn risotto and veal marsala. Both were incredibly decadent and generous in their portion size, as was the desert which followed. We ordered Tiramisu, and though it was a bit too sweet for our taste (we prefer more espresso in the flavor than sweet cream) it was still enjoyed with a bold cup of coffee. If you plan on heading to La Rustica keep in mind that finding parking can be a bit difficult. Plan on arriving at least 30 minutes prior to your reservation time. And if you don’t have a reservation, enjoy looking through the Murano glass and Italian picture books in parlor with a nice bottle of Italian wine.

Ama Ama

No matter what your mood, West Seattle has a number of yummy spots to satisfy your craving for both food and atmosphere. Of course it's when the food and ambience come together in a harmonious balance, make for the perfect experience. And of course, this doesn't always work out perfectly.

There has been a place in our neck of the woods that has been catching my eye for quite some time, both in reviews and "curb appeal." Ama Ama Oyster Bar & Grille. Being a HUGE fan of raw oysters on the half shell, Ama Ama was a must. Pour me a Bombay Blue Saffire Martini and I'm there. Only this particulat night I opted for Bombay Blue Gin & Tonic, but I'm getting off subject a bit....

So, after doing a bit of Internet research and finding nothing but positive reviews on the food, we decided to try it out. According to the Ama Ama Web site, the word ama literally means “sea women” in Japanese. Ama were free divers that for over two thousand years provided their families and villages with fresh seafood. Wearing only a loincloth and mask, the ama braved the cold waters of the Pacific Rim to collect shellfish, octopus, sea urchin, and other delicacies from the depths. Apparently, even today, the few surviving ama dive without scuba gear or air tanks. Upon entering this very '60's vibe restaurant, and seeing James Bond "To Russian with Love" playing in the artwork installation behind the bar, did it all seem very a prospro. We were sat quickly, ordered our drinks and of course the oysters. The oysters were fantastic! A sampling of various types of raw oysters, they were placed on the traditional silver tray resting in a bed of crushed ice and served with cocktail sauce, lemon and horseradish. All were incredibly fresh and delicious, another round was a must. Everyone in our party wished that the menu offered a bit more from the raw bar, but what they did have on the menu was quite good. We stuck with oysters, Ahi Tuna, sliders and the Penn Cove Mussels and Frites. All of which were tasty. The oysters were definitely the star of the table. The only two elements lacking: the drinks and the service. Yummy beverages that they were, they were not generous. Go to Ama Ama for the food and a festive fun atmosphere, but don't set your expectations on being taken care of or getting drinks of the same caliber as the oysters.

Seattle Saturday Night

Seattlites know how to hit the town.

A typical Saturday night for these swanky foodies involves cocktails at one location followed by dinner at another and then a night cap. And who can blame them, with so many places to choose from, it's hard to be limited to just one.

It seems that the selection of restaurants is ever expanding..as is our waist line! Below are a few of note which we've enjoyed most recently.

A few Saturday night's ago , we visited BalMar for cocktails, pre-dinner, with a couple of friends. Sidecars are the drink in vogue for the Emerald City, and we enjoyed sipping ours while sitting on the leather ottomans at this dimly lit, mohagany carved bar . The crowd was quite and conversation was easily heard. We then headed to La Carta De Oaxaca for a spicy authentic Oaxaca, Mexican dinner. The atmosphere here is extremely casual and loud. There are no reservations and it's standing room only until you get a table (hence the reason for the pre-dinner cocktails).

After dinner we went back to BalMar, where the crowd had turned over to a much younger, louder bunch and the music changed from jazz to club.

Most recently, we joined freinds for drinks at Union, a modern but smaller restaurant, before heading to dinner. Kudos to the bartender to made our martinis!!!! One of the best I've had since my days in Charlottesville dining at OXO and the Downtown Grille.

We enjoyed dinner that night at Boka Kitchen inside Hotel 1000, a swanky, ultra modern, high-tech boutique stye hotel. Boka's contemporary interior was designed by Mesher Shing of Seattle. Hand-sculpted glass art installations from local treasure J.P. Canlis visually anchor the dining room. Original paintings by Spanish gesture painter Gonzalo Martín-Calero add an abstract element. Additionally, an ever-changing pallette of digitzed images of the world’s great art on two plasma screens underscore an eclectic and refined character, well worth the visit. The Asian-fusion menu was quite yummy and was as creative as the atmosphere. The only dissapoinment was dessert. After the innovative dinner menu and wine list, we might have set our expectations too high.

"Date Night" Menu

Mixed Greens with Goat Cheese Crostini
Alphonse Mellot Generatio XIX Sancere

Grilled Lamb Chops "Scottaditti" with Garlic Confit and Mint
Ridge Lytton Springs Zinfandel 2004

Chocolate Espresso Tart
Domaine de Coyeux Muscat de Beaumes-de-Venise 2003


Mixed greens with Goat Cheese Crostini recipe
8 1/2-inch-thick diagonally cut baguette slices (about 4 inches long by 1 1/2 inches wide)4 ounces (8 tablespoons) soft fresh goat cheese (such as Montrachet)
1/4 cup olive oil2 tablespoons red wine vinegar1 small garlic clove, minced5 cups mixed baby greens2 tablespoons chopped drained oil-packed sun-dried tomatoes2 tablespoons pine nuts, toasted
Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.
Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between2 plates.
Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.

"Scottaditt" recipe
Yield: 4 entrée servings
8 lamb rack chops, 1-inch thick, cleaned and trimmed
20 cloves white garlic, peeled
8 Tablespoons extra virgin olive oil
1 cup sweet wine, such as Malvasia
2 cups dry white wine
4 sprigs mint, leaves removed
1/2 pound pom pom mushrooms, sliced 1/8-inch-thick
Salt and pepper to taste
Preheat barbecue or broiler.
In a 8-inch to 10-inch pan, heat 4 tablespoons of the olive oil over medium heat and add peeled garlic cloves. Sauté slowly until browned on all sides, shaking pan to keep them moving, about 10 minutes. Add sweet wine and dry white wine and cook at a slow boil until liquid is reduced to 1/4 cup. Garlic should be very soft at this point. Remove garlic and liquid and set aside.
Season lamb chops with salt and pepper and cook over hot grill until medium rare, about 4 to 5 minutes per side.
Heat the remaining olive oil in a large 12-inch to 14-inch sauté pan over high heat. Add pom pom mushrooms and sauté until brown and soft, about 3 to 4 minutes. Pour garlic and liquid into pan with pom poms and stir to coat. Add mint leaves and remove from heat.
Season mushroom and garlic mixture with salt and pepper and arrange in center of the plates. Remove chops from grill and arrange leaning against mushrooms. Serve immediately.

Tart recipe
8 ounces bittersweet chocolate, (preferably 61 percent cacao), chopped
1 1/4 cups heavy cream
2 tablespoons good-quality ground espresso beans
1 cup all-purpose flour, plus more for parchment paper
3/4 teaspoon salt
1/3 cup unsweetened Dutch-process cocoa powder
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
1 1/2 cups mascarpone cheese
1 large egg

Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.

Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.

Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).

Smooth mascarpone cheese over bottom of tart shell with an offset spatula.

Pipe ganache rosettes, one next to the other, on top of mascarpone to cover. Store in the refrigerator up to 1 day.

Macrina

It seems that no matter what Seattle neighorhood you wander into, you'll find a culinary gem.

One misty morning while driving around an area known as Queene Anne , we happened upon Macrina. Our tummies rumbling, we pulled over and headed inside the tiny cafe. Warm and cozy, with stone floors, small parisian style bistro tables, and old world style display cases full of pastries and fresh baked breads, the place was full of people and conversation. While in queue to order, we scoped out the cafe for any prospects of a table. Luckily, by the time we made it to the counter one had opened up.

The menu was full of mouth watering options. Sweet or savory is always a pleasant predicament. It was between the Brioche French Toast (French toasted topped with fresh sliced apricots, creme craiche and lavendar infused honey with whipped butter and apple pork sausage links) or the Smoked Salmon Scramble (eggs softly scrambled and served with onion baily, cold smaoke salmon and herbed creme fraiche. Served with roasted potatoes and a salad of organic greens.) Ending up choosing the French toast, it was not disappointment!

Visit the site, get familar and get inside for a bite or for a meal!

Lark

One of the best things about moving to a new city, is trying out the new restaurants. This past weekend, we visited Lark. Located in Seattle's Capitol Hill neighborhood, its a small unassuming restaurant that can easily be passed by without notice. We did.

After finding the restaurant and having the hostess hang our coats, we settled into our table. With in moments of viewing the menu, were were excited that this could be a place to add to our list of Seattle favorites.

Not wanting to judge a menu by it's "cover" if you will, we slowly went through the sections: cheese, vegetables/grains, charcuterie, fish, meat, desserts.

Lark's menu is meant to be sampled and shared, and it's recommended each person orders two-three dishes per person. Depending on what is ordered, the chef then sends out the dishes in a succession, perfectly choreographed from delicate and soft to robust and more intense.

It was fantastic! We weren't disappointed with any of the dishes and can't wait to go back and try more.

A bit more about the chef: In addition to being named "Best Chef Northwest/Hawaii” by the James Beard Foundation in May 2005, Johnathan Sundstrom has also worked with some of New York and San Francisco’s most renowned chefs Daniel Boulud, Jean-George Vongerichten, Diane Forley, Gary Danko, and Traci Des Jardins. Following a series of inspiring and educational travels, John returned to Seattle with a renewed sense of purpose, new ideas and techniques, and a greater understanding of excellence.

Frozen Comfort Food

Seattlites take their food seriously. The quality, freshness and seasonality. And we're quickly finding out that grocery stores in this Northwest city are no exception.

Here, there is a fabulous small local chain of grocery stores called Metropolitan Market. Daily catch seafood, in house butcher, fresh European style breads and pastries, restaurant quality take out, global cheese selection, wine staff...you get the idea.

Of course fresh is always best. And really; who would argue? So when the Market's monthly promotional postcard came in the mail touting "buy one, get one free" frozen macaroni and cheese, it was tossed aside with the rest of the junk mail. Well, the food gods must have been looking out for our palettes, because the postcard ended up in our car on a grocery trip one afternoon.

It was shopping as usual. Stopping off at the cheese counter first to select a few of creamy stinky and oh so yummy cheeses (Greyson sampling everything she could), we next strolled through produce, the deli, and wines. After checking everything off our list, we made our way to the frozen food aisle to put our postcard to good use. Tossing two boxes into our cart we wrapped up the trip.

This is were fate stepped in.

It had been a long day, and the thought of popping something in the oven was just too convenient to pass up. Turn on the stove, wait for it to preheat, pop it in the oven and voila! Right? Sounds good.

Waiting for the oven timer to sound was the perfect opportunity to pour a glass of wine and study this month's Dean and Deluca catalog. Flipping through the pages, my mouth watering and tummy beginning to rumble, I notice something...

Mac & Cheese*"World's Best" is made with penne pasta and artisan Flagship and Just Jack cheeses. Mariachi is made with penne pasta, Flagship and Just Jack cheeses, plus roasted Anaheim chiles, cauliflower, red onion, corn and red bell pepper. From Beecher's award-winning kitchens. Shipped frozen.

What? Wait a minute! Could it be? Just to make certain, I reached into the waste bin to retrieve the cardboard sleeve. Yep, sure enough, it's the same Mac & Cheese in the beloved catalog. But it's frozen, so really, how does it taste?

When the timer went off, there was much anticipation about pulling it from the oven. The aroma was fantastic...and bite after bite...let's just say it is wine worthy!

Normally, frozen food isn't something found in our freezer, but we'll make an exception! Order a box now - get your hands on some and enjoy some frozen comfort food because unless you live next to Grandma, you're just not going to find better Mac & Cheese.

Turn your Teeth

You know you're having a fabulous time tasting wine, when everyone you're with has purple smiles. A fantastic place with both culintary and wine tasting menus is Purple Cafe on 4th Ave. in downtown Seattle.

So worry about your whitening strips tomorrow...today, let's turn our teeth Purple!

Haute Chocolate

It comes as no surprise that we're learning Seattle winters are damp. It's that chilling damp cold that seeps right into your bones. No matter how many layers of clothing you pile or scarves you wrap around your neck, this Pacific Northwest cold chills you right to the core.

And, don't think we're strangers to what frigid temperatures feel like. You're talking to people who have fox hunted for hours in slushy snow and rain and who have skied the Alps - enjoying themselves the whole frozen time.

In the pursuit to warm ourselves from the inside out, we offer two "haute chocolate" recipes recently introduced to our kitchen. We hope you enjoy them as much as we have!

HC with a kick:

1 2/3 cups milk
1/2 vanilla bean, split lengthwise
1 red chili pepper, split with seeds removed
1 cinnamon stick, around 3-4"
1 1/2 oz chocolate (bittersweet)
PREPARATION:
Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute. Whisk in grated chocolate, and continue to simmer on low until melted. Remove from heat and let 'steep' for another 10 minutes. Caliente!

HC for the grown-ups:

2 cups milk
1 1/2 oz chocolate (bittersweet)
1 shot buttershot liqueur
fresh whipped cream
PREPARATION:
Simmer milk in saucepan. Whisk in grated chocolate and continue to simmer on low until melted. Remove from heat and add in buttershot liqueur. Top with fresh whipped cream and nutmeg. Sit back and put your feet up!

Last Supper of 2008

So, if it were your last day on earth, what would be served at your last supper? Who would you want to share this meal with; family, friends, celebrities? Or would you want to be alone with your own thoughts? Would there be music or the simple sounds of nature; conversation or just quiet reflection?

Even if you're not a foodie, you'll love this book.

At first glance, it looks like a beautiful photo essay of some of the worlds most prestigious chefs. But, its surprisingly personal and at times touching. These chefs have tasted and drank of the finest culinary pleasures this world has to offer. Yet, the entries weren't precocious or smug. Instead, they revealed candid reflections of comfort food, dining pleasures, favorite wines, and the overall simplistic nature what food is to them and who they enjoy sharing it with.

Open the book - and ask yourself...

Ice Cream Anytime

Ice cream probably isn't high on the list of desserts when the mercury begins to fall. But stop! Hold the apple pie, pear tarte tatin, bread pudding and fruit cobbler. Yes, yes...those hot out of the oven, warming the soul (and belly) when it turns chilly outdoors fall time favorites. And, all perfectly suited for any autumnal menu. That is unless, its Mora Ice Cream. http://www.moraicecream.com/home.php

Just a ferry ride to Bainbridge Island from Seattle, a brisk walk from the ferry terminal and a right turn heading towards the farmer's market lawn; and just as your nose begins to turn red from the chill in the air; you're there.

We stumbled upon Mora on a weekend outing. I ordered a scoop of the dark chocolate with mint and Luke tried the hazelnut. It was like Adam and Eve biting into the apple. Our eyes were opened to what true rich artisan ice cream should take like. We savored every bite, and each demanded the other to try our flavor as "the best," only wanting each other to experience what was happening inside our own mouth.

Among the sleek modern lines, stain steel pots and pristine matted mouthwatering photography of what is chilling behind the counter, you can choose from flavors such as Saba yon, Marron Glace, Dulce le Leche, White Chocolate, Blueberry and Green Tea...just to name a few!

Only the freshest ingredients go into this decadent wonderment which has butter fat than manufactured ice creams (that's the secret I'm told), making this artisan ice cream quite possibly the best - or one of them - ice creams around. I'll even go as far as saying that its rich, round, velvety, intense flavor rivals Italian (yes the kind you find from the stands in Firenze) gelato. It's that good!

The Mermaid

Every day driving to and from Bellevue, Greyson and I pass by the temple of homogenized, globalized, Americanized corporate coffee - the Starbuck's headquarters building. After several weeks here, I've learned that this is the Mermaid building. Why is that you ask? High atop the tower of the massive complex, on all four sides, is the top half of the green-logoed face embellished on everything Starbucks. Her green eyes over looking Seattle make certain we have our daily intake of lattes, cappuccinos and other indulgent caffeinated beverages. Ever read the Great Gatsby? I'm a grande-soy-latte fan, and every time I order one now, I think about those green eyes and theorize why they didn't choose to put her whole face on the tower. Now, if you're thinking I'm being over the top here and that this is a mere coincidence, consider this other literary reference. In Moby Dick, Starbuck is the coffee drinking first mate! Just a thought to ponder over your favorite cup o' joe.

Sugar Rush!

Greyson enjoys a cupcake from Verite before heading to the West Seattle Farmer's market.

Seattle Splendor

It's now been a few weeks and I'd have to say, Seattle has been good to us. Today is a glorious, sunny, 60 degrees! What a day to play hooky (and no, I'm not). It's clear, clear, clear. I can see all the way to downtown Seattle from my office window in downtown Bellevue. The Space Needle is just poking over the ridge with the snow kissed Cascade mountains in the background. The leaves on the trees have turned to golden yellows and burnt copper tones. I thought I would have to reminisce about East Coast fall foliage splendor. Not so! The Pacific Northwest rivals Virginia's Autumn. Ha! Now, now. I know what you're thinking so stop. Don't you think for one moment that I've forgotten where I moved. The rain is coming...Wednesday. Luckily for us, it's going to hold out for the weekend. Greyson's school is holding a Fall Festival Friday evening, where Greyson will be dressed in a very sweet, little lion costume. Simply adorable with her fuzzy little mane tickling her cheeks and little droopy tail on her bottom. Pictures to be posted of course!

Speaking of courses, what a transition, you'll notice we're chaning the name of our blog. We've decided that with so many new tasting options in our new "backyard," we'd like to share with you what's recently been on our plate, providing a humble review of area restaurants, wines, markets and other local culinary wonders. That way when you come to visit, and we hope you do, you can pick out what piques your interest...even if we didn't like it. Everything deserves a second chance right?!?!

Here's a brief look at what's been on our plate, with more details to come.

- Sitka & Spruce - http://www.sitkaandspruce.com/
Great menu, great service (we took Greyson and they were very accommodating not having any high chairs - as expected)
- Le Pichet -http://www.lepichetseattle.com/
When you walk though the door, you're transported to a Parisian bistro. Excellent in very way. The food, the service, the wine list - which you can order pitchers, hence the name. Helpful hint, if you take children, ask for the table in the back.
- West Seattle Farmer's Market - http://www.seattlefarmersmarkets.org/markets/west_seattle
Excellent
- Domaine Drouhin - http://www.domainedrouhin.com/en/index.php?contentVersion=7
Very nice, worth the price, recommend letting your glass breathe a bit, but bottle doesn't warrant decanting
- Wine Outlet - http://www.seattlewineoutlet.com/
If you're looking to try something new, off the wall and be a bit adventurous with your "usual" picks, this is the place to go, and the prices are incredible!
- Verite Coffee (featuring Cup Cake Royale) - http://cupcakeroyale.com/index.html
Best lattes ever! The cupcakes can be a bit dry on occasions...we've tried them all! Great flavor, but you'll need the latte.
Easy Street Cafe - http://www.buymusichere.net/stores/easystreet/
Well, actually Easy Street Records. It's half record store, half bustling cafe. Excellent diner style breakfast...expect a wait on Sunday mornings. But it's well worth it. If you need something to hold you over, head across the street for a cup cake.

More to come

Stay tuned...

What we've been up to...

Wow, boy have we been bad about updating our blog lately! There has been so much that has happened in the meantime. For instance: we've discovered six new fabulous wines. Learned we are closer to moving to a new city, Greyson is almost a year old, and business is booming (three new clients to add to our roster).

Today as a matter of fact, we were in Old Town Alexandria announcing the new water taxi service that will link National Harbor to Old Town. We were very excited that the AP listed our story, four tv stations were present and we had the front page of the Washington Post. Details to come, but I just wanted to update everyone in the meatime!

Oh, and did I mention, it snowed the day before Easter...hehehe.

a week

Okay, so I said I would post the next day and didn't...in the same articulation of famed celeb Anthony Bourdain chef (whom we met that evening by the way) may I say, too bad.
Seriously though, I can't believe its already been more than a week since we returned home from our fabulous time at SOBE. So here's where I left off:
Saturday night, we donned our black-tie attire and headed to the Loews hotel in South Beach for the Tribute Dinner to Eric Ripert of Le Bernardin. We were more than happy to join the dozens of other accomplished chefs, industry moguls and folks like us who just plain enjoy their food, in honoring Chef Ripert.
Upon our arrival, we were greeted by tables of Dom Perignon and passed hors d'oeuvres of caviar and ceviche. Yum! We immeidately spotted Chef Bourdain. I had to tell him that his motto - Don't be a tourist, be a traveler - inspired my own family motto - Live well, travel far, taste everything. Hearing this, he said "Well then cheers," and clinked my glass. The night couldn't get any better - or so I thought. Once the doors open to the ballroom, guests made their way to their seats. We were at table 35. We passed by Martha Stewart, who Luke had a brief conversation with, but once she found out he didn't own the Standard, she quickly said her goodbyes...let Luke tell you the story! We dined on a six course meal where a different chef prepared each course and paired it with a perfectly complimenartary wine. Of course I'll have to post that menu a bit later on the blog. It was great to have met Daniel Boulud of Daniel in NYC - the restaurant that inspired our engagement. The night was magical and the food, wine and friends were a perfect pairing.


Luke, Char and Daniel

SOBE 2007

Culinary decadence, celebrity sightings and legendary wines. Our first SOBE Food and Wine Festival experience was a feast for the senses and a roller coaster of delights.

We left the icy city of DC Friday morning and were greeted by the warm Miami sun. Our first stop - Azul. We walked into the modern luxury of the Mandarin Oriental hotel where Azul is housed. Paul and Andrea were seated outside at one of the four tables balcony tables overlooking the bay. After ordering a Rudd Chardonnay, we noticed boxing legend Oscar Del la Hoya was taking the seat to our left. He was impecably dressed in a light gray Italian suit. We later found out he was in Miami for a press conference about his latest fight.

From Azul we headed to our hotel the Standard in Miami Beach. A bright sun yellow vehicle was parked out front, and we noticed Hulk Hogan with his entourage of yes men climbing inside. After a brief time to rest, we dressed and headed to the Best of the Best located inside the American Airlines arena. Tasting tables from top chefs like Nobu, Todd English and Marcus Sameulson and top wine makers such as Caymus, Dom Perignon and Haut Brion were all located in the executive suites that circled the arena. Here are just a few snap shots from Friday's event:

Pictures in order: Luke and Marcus, Char and Michael, Paul and Michael

Saturday we hit the spa for massages and then headed to lunch at the Tide's Inn. From there, we headed back to our hotel where wer saw Martha Stewart checking into our hotel. She needed to hit the spa. We had a short chat with her as she asked us if it was a nice hotel or not. Of course we answered yes, and she was on her way.

Saturday afternoon's wine seminar started with a flight tasting of seven Far Niente in a classroom style setting. Larry McGuire of Far Niente and Thomas Matthews of the Wine Spectator walked us through the entire tasting. From there, we headed to the next class where we next Andrea's favorite - Chuck Wagner of Caymus.

Andrea and Chuck

After tasting the beautiful wines of Chuck Wagner, we headed to another flight of seven, this time from Italy, and then to the one we were all waiting for...the flights of Cheval Blanc and Chateau d Yquem. ah! We had been worried about the timing, that we may missed the final tasting in order to make it to the Tribute Dinner. Luckily, with a bit of sweet talking, Paul got is in to our final tasting. The four of us sat in the giant classroom, among the hundreds of glasses ready for the students. We sat down and swirled, sniffed and tasted the best sauterne of our time just the four of us. It was perfect!

From there, we had enough time for the Tribute Dinner to Le Bernadin. Where I will pick up or story tomorrow with more photos of our trip. Util then, enjoy fine wine!