Two recent food trend stories hit my radar within minutes:
First Food and Wine declared that the "Farm to ___(fill-in-the-blank)" construction had effectively jumped the shark with the phrase "farm to tumbler" to describe cocktails made with fresh, seasonal produce. A. Greed. I just wish there was an acronym for the Local.Sustainable.Organic.Seasonal contingent. S.O.L.S.? (Too bad those words don't all start with Z's, amIright?)
That story led me to read Eater NY's 10 Dead Food Trends story, and boy is that a study in Us vs Them.
Late night eaters will be happy to know that the Capitol Hill Night Market kicks off this Saturday, June 4th, in the block between Pike and Harvard, featuring a sampling of Seattle food trucks including Pai’s, Buns on Wheels, Curry Now!, Street Treats, Fusion on the Run, and Lumpia World. Capitol Hill Night Market, Pike & Harvard, Saturdays, 9:00 p.m-3:00 a.m.
Spotting one of Seattle's master chefs prowling amid the vibrantly-colored ruffage of Pike Place Market is kind of like catching a lion stalking its prey: you don't want to make a peep lest you interrupt his deep concentration; one false move and the epiphany surrounding the preparation of a fiddlehead fern might get spooked and fly away.
(Men doing what men do)Patience grasshopper. Watch these men do nothing while everything happens in the pan. caramelized onions make princes out of frogs. Add some to salads, burgers, pasta, sandwiches, soups. Written instructions can be found here.
Hey, didja know? We run a column in every single issue featuring a local producer! Some months it's a farm, as it is this month: Skagit Sun grows those incredible ruby red Shuksan strawberries you'll be eating by the handful later this month.
There was excitement last fall when the news broke that Greg Atkinson, the former Canlis chef, cookbook author (his sixth book, At the Kitchen Table, is due this fall and he's long been a contributor to Pacific Northwest, the Seattle Times Sunday
(A taxing meeting for Cynthia)Consider purchasing eggs from pastured hens at one of Seattle's farmer's markets. Eggs rasied in fresh air with access to greens, bugs and worms produce specatular eggs that are far superior nutritionally. The flavor is dazzling. In this video Jane demonstrated The Joy of Cooking method of poaching the incredible edible egg. Vortex required.
After putting a call out via social media for votes on where the third Molly Moon’s Ice Cream shop should open (and drumming up an impressive amount of neighborhood enthusiasm in the process), Molly Moon Neitzel has decided to open not one but two new shops, one in each of the top vote-getting ‘hoods.
Even though he's in real estate now, Billy Poll says he feels like he grew up in the restaurant industry. The longtime Schwartz Bros employee is now one of the owners of the soon-to-open Grace Kitchen at the University Village. Poll told me the opening is slated for August; the restaurant is moving into the old Zao's locale.
(heat, fat, smoke, cool)
Gentlemen, turn on your fans. Everything you've been taught about smoking fat needs to go right out the window. Steve powers through the step-by-step on this baby. You'll never wonder how to do this again. Printable instructions? Click here.
Indian food is beyond scarce in the south end, but that's about to change. Travelers, the friendly, soothing Indian decor, jewelry, clothing, etc store on Pine Street, is opening a full service restaurant on the north end of Beacon Hill in the can't-miss-it purple house that housed Culinary Communion and the short-lived Tasha's Bistro. I'm told that Travelers will open in about a month (they're shooting for late June).
The Jade Pagoda, the long-lived but eminently cheesy Chinese place that lived on Broadway until it was shuttered a few years ago, was never about the food.
No, it was the kitschy digs, the waiters dressed up in shoddy sailor suits, the bad (but strong!) cocktails that called to us…it was an experience. And the food was about as bad as you’d expect. But like the Twin Teepees (may they rest in peace), the Pagoda was a neighborhood icon.
Traditional Mexican breakfast presents buttered corn tortilla with fried egg on top smothered in tomatoes, chilies and onions. Grated cheese, avocado and black beans added make you want to shout ole. Printable recipe? Click here.