Farm to Table - Culinary Sustainability

This week, a new crop of culinary students begins a six-month educational journey learning to guide our nation's restaurant, grocery, retailer and hospitality industries in the timely shift toward growing, eating and purchasing local and sustainable foods.

Culinary School of the Rockies (CSR) is pioneering a natural path for future chefs craving an unprecedented farm-to-table education through the launch of its Farm to Table Externship.
Students spend the first nine weeks of the course in the classroom at CSR.

Then, on Sept. 8, the off-campus Externship takes them to work on farms and ranches in Colorado's breathtaking North Fork Valley (near Aspen) and in Boulder County. Students will learn firsthand how to source local ingredients from farmers, growers and producers, and the farming experience is topped off by an apprenticeship with acclaimed "locavore" Colorado chefs.
Culinary School of the Rockies began developing the program two years ago as a response to the growing "sustainable" trend -- and the subsequent help- wanted signs in sustainable restaurants. Today, with gas prices soaring past $4 per gallon, the food industry is becoming even more sensitive to local sourcing.
CSR is acutely aware that culinary education requires chefs to know more than just the "back of the house.

Farm to table is a broad trend that refers to sourcing practices that support natural and organic farming and local farms and producers. The movement started centuries ago but has regained momentum during the past 35 years, when organic grocers and farmers markets began attracting the masses.

Nationally renowned chef Alice Waters pioneered this trend in 1971 when she opened her neighborhood bistro, Chez Panisse, in Berkeley, Calif. Many restaurateurs have more recently adopted Waters' practices and ideals.
The Farm to Table Externship is new to Culinary School of the Rockies, but the program's philosophy is a natural extension of the school's values. Since its founding in 1991, the school has kept a "green commitment" by sourcing local, fresh products and ingredients when available for its programs and by recycling and composting its waste products year-round.
As recently as June 8, The New York Times featured several of CSR's farm and chef partners in an article, "As Skiers Depart Aspen, Chowhounds Take Their Place." Featured farmer Don Lareau, owner of Zephyros Farm, Ryan Hardy, chef at Montagna at The Little Nell in Aspen, and farmer John Cooley of Rivendell Farm are all participating instructors and leaders of CSR's Farm to Table Externship.
After the three-week farm portion of the externship is complete, students will apprentice for two weeks in award-winning Colorado restaurants with sustainable practices, such as Fruition in Denver, Montagna restaurant in Aspen, and The Kitchen and Frasca Food & Wine in Boulder.

SOURCE Culinary School of the Rockies

Our Taste for Travel

For us, life's luxuries include good friends who share our same passion for food and travel. That's part of what makes our culinary getaways so magical, and our trip to Virginia and Washington DC was no exception.

After landing at Dulles airport, we quickly freshened up for lunch and headed straight to Black Salt located in the Palisaides neighborhood just outside Georgetown to meet our friends at the first stop of our gastronomic vacation.

A modern styled fish market with chilled granite slabs sitting atop crushed ice featuring the daily catches greets you as you walk in the door, Black Salt is a fresh take on seafood dining. Our friends were already sitting in the restaurant located the back of the market when we arrived. The open kitchen adds to the fun and casual atmosphere of this yummy place for all the senses. Wine flights offer a festive sampling and pairing to variety of menu options, but we opted for a crisp Sauvignon Blanc with our seared ahi salad. The presentation, a deconstructed nicoise salad, was beautiful and equally as tasty. A quick note; make reservations because the restaurant fills quickly at lunch time.
For dinner that evening we headed to CityZen in the Mandarin Oriental Hotel in D.C. We each chose the the six-course tasting menu created by Chef Eric Ziebold, winner of the 2008 James Beard Award for Best Chef Mid Atlantic, which was presented with the Sommelier's pairing.

A tender mushroom souffle canape was offered as a prelude to the tasting menu which included: an asparagus salad topped with a quail egg, followed by a tempura soft shelled crab over rhubarb gazpacho, then a steamed Pacific Bay sable fish, next we enjoyed rare herb roasted lamb followed by selections from their cheese cart. The dessert was a decadent seven layer chocolate bar.

Having only two hours to enjoy the menu in order to make it in time for the Symphony at the Kennedy Center, the table attendants did everything to accommodate our schedule - which we truly appreciated. After the Symphony we enjoyed evening cocktails at Marcels, an old DC favorite of ours to recap the day's events. A nice little hint: Marcel's offers a pretheatre menu which includes car service to the Kennedy Center. That evening we phoned to have the car service pick us up from the Kennedy Center and take us to Marcel's for drinks, it's very convenient!

Sunday night we headed to Vidalia, a restaurant with a contemporary take on Southern specialities. Again we sampled another great tasting menu. The highlight of the evening for us however was a side-by-side tasting of 2003 and 2004 Hourglass Cabernet.

We took the chance and packed the wines in our suit cases, one from each of our cellars. We agreed that the 2003 was mature and rich and ready to drink. The 2004, while floral and full of fruit ,was a bit too young for my taste and I felt it needed to be cellared for a bit longer. It was such a treat to compare two years of one of our favorite wines.

The next day before heading to our final destination, we lunched at Brasserie Beck. This new Belgian styled restaurant of Chef Robert Wiedmaier, also of Marcel's, is a must for anyone who appreciates true Brasserie fare. The attention to detail is not only evident in the decor and service, but also in the menu selections. Having traveled to Brussels and eaten our fair share of mussels and frites, we can be a bit tough on our critique at times when it comes to finding that special finesse it takes in preparation. Becks did not disappointment us and we vowed to return! In addition, Becks offers guests a list of hundreds (literally) of Belgium beers. Talking to our waiter, he explained that Brasserie Beck is one of the few places in the United States which features some of their listings.
After lunch we headed to our much anticipated final stop for the trip, The Inn at Little Washington. If you didn't know it, you'd think Patrick O’Connell defined the term "Southern Hospitality." The staff greeted us as we drove into the tiny driveway, opening our doors and ushering us into the receiving parlor. We were then immediately served a refreshing cocktail of Proseco and fresh peach puree, similar to a Bellini. From there we were given a tour of the Inn, the outdoor courtyard and taken to our rooms. That afternoon, we strolled through the herb and butterfly garden at the Inn and then visited the quaint shops which lined Main Street. Afterward, we returned to the Inn to enjoy afternoon tea. A very elegant menu of teas was presented and served with small canapes and sweet treats.

Dinner that evening was amazing. You can see why Chefs and restaurateurs from around the world seek out and visit the Inn. We began by selecting three wines: a 2005 Rudd Cabernet, a 2000 Pichon-Longueville and at the Sommelier's recommendation, an Angela Pinot Noir in place of a Ken Wright.
Instead of the tasting menus, we opted to create our own. Our dinner started with a sampling of eight canapes. The sauteed watermelon with chile oil was a refreshing favorite and was followed by an herbal Vichyssoise. For our courses, some of the selections we made included a chilled seafood sampler of Lobster Maki, Tuna Tartare and Ceviche of Diver's Scallop, A "Marriage" of Hot and Cold Foie Gras with Sauternes Jelly and the Inn's Housemade Pickled Cherries from the Inn's orchard, Beef Two Ways (Pecan Crusted Barbeque Short Rib, and a Miniature Filet Mignon Wrapped in Swiss Chard) Veal Sweetbreads Braised in Ruby Port on Pappardelle Pasta with Huckleberries and Virginia Country Ham, and a Parsley-Crusted Elysian Fields Lamb Loin with Minted Grape Leaves and Greek Yogurt Tzaziki Sauce. Desserts for our table includes a sampling of cobblers and the "Seven most Decadent" desserts from the menu - and they truly were! After dinner, we received a tour of the kitchen. From what we were told by Marta our host, the Inn’s new kitchen is referred to as “the most beautiful kitchen in the world” and was added in 1998. The design was inspired by the dairy room at Windsor Castle, the kitchen features an enormous Vulcan range which was made in France. The copper hood seems like it belongs in a story book and is topped with shinning brass trim. Guests may also reserve the kitchen table if desired. As a bit of background about this wonderful place - The Inn at Little Washington was the first establishment in the Mobil Travel Guide’s history ever to receive 5 stars for its restaurant and 5 stars for its accommodation, and is the first Inn ever to receive AAA’s highest accolade - the 5 Diamond Award, for both food and accommodation. We can't believe we were able to share this memorable experience with such close friends who share our same passion for food, wine and travel.

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.