Sure, it’s Seattle, and there is always (well, almost always) a bit of a breeze coming in off the water. But still, in late August when the sun is blaring down and the humidity is high, we need some drinks that are designed to cool us down. If you’ve spent the afternoon working hard in the yard, biking or enjoying other outdoorsy summer activities, I suggest you make one of the following beverages:
Wow! What a wonderful Auction of Washington Wine weekend!
The three-day event raised $2 million, with proceeds benefiting uncompensated care at Seattle Children’s Hospital and Washington State University’s Viticulture & Enology Program.
The picnic, the winemaker dinners and the spectacular gala are big fun, and a great time to make some delicious discoveries. Here were a few of my favorites:
Last winter I introduced you to my favorite Snoqualmie Pass lunch stop, the Aardvark Curry Trailer. I've got a soft spot for folks who live their passion, and Dan's the happiest guy cooking out of a trailer I've ever met. His curry bowls are a huge hit with boarders, skiers and snowshoers, but he's outgrown his tiny digs. Wood's hoping to move into a real kitchen, one he intends to build inside a train. Well, part of a train.
Recently, we wrote about the five essential home bar tools, and cocktail mixers you should make yourself instead of buying. So now that you have the bar stocked with proper tools and the mixers made, the fun really begins--making drinks at home will charm friends and make your parties (big and small) more memorable. Herewith, a few drinks that use the mixers referenced in last week's post.
Oh, goodie! Just got a sneak peek at the dessert lineup for Thursday’s Auction of Washington Wine Picnic, a winning combination of nostalgia-inspired sweets--root beer floats bring out the kid in everybody!--and trendy treats. Tulalip Resort Casino’s Nikol Nakamura has done it again!
Here’s what picnic-goers can expect:
The Auction of Washington Wines weekend is upon us, and Thursday's fabulous kickoff event—aptly named PIcnic—showcases everything we love about summer and wine tasting in Woodinville Wine Country. This year’s auction has an Olympics-style gold medal theme, and the opening ceremony will not disappoint.
Seattle Magazine’s Winemaker of the Year, Charlie Hoppes, has staked his sterling rep in the heart of the Red Mountain. Yet the veteran vintner has gone the way of so many fellow winemakers, opening a second satellite sipping station, Woodinville’s newest.
Congrats to Trellis chef Brian Scheehser, who recently won a second-place ribbon at the annual American Cheese Society competition in Madison, Wisconsin, for a carrot-nasturtium Monterey Jack he made with Blaine Hages from Cherry Valley Dairy in Duvall.
Considering there were more than 1,800 different types of cheese entered in this prestigious competition, this is a pretty big deal.
Yes, Pike Place Market is teeming with tourists this time of year, crowds of visitors clogging the streets and walkways, snapping shots of flying fish.
It’s mighty tempting to avoid the Market during the summer, but that would be a big mistake. As local farmers set up on the cobblestones and new places open and old favorites do a fantastic job of showcasing the best ingredients of the season, there’s really no better time to come on down.
Here are a few reasons why:
In a previous post, we talked about essential bar tools you can buy. But when setting up your home bar, and especially when getting prepared to host a happening party, there are a couple mixers that I suggest you make, instead of buy. Partially because it’s fun, but also because what you buy is rarely as tasty as what you can make (at least for the below). Also, when hosting a soirée of any kind, having an ingredient you made in the drinks you serve is cool.