Issue

January 2013

From ramen to ravioli, Seattle is a noodle-loving town. Grab your chopsticks, fork and spoon to chow down on the finest examples of our favorite comfort food. The January issue is not available online in full. To read all of our latest content, including the feature stories, pick up a copy on newsstands. Or, subscribe now and never miss an issue.

From this Issue

When we were brainstorming ideas for our January issue, thinking about what we crave this time of year and pontificating on what constitutes Seattle’s ultimate comfort food, it didn’t take long to come to the conclusion.

Storied Italian women are said to sit on old stools set on cobblestone streets, rolling gnocchi off forks, pinching pasta into hankie shapes or cutting it into short tubes. Locally, pasta makers hand-cut fine, fresh pastas, too, and they are stunningly good. Our favorite local pasta dishes run the gamut, from understated elegance to decadent and over the top.

There are no shortcuts at Mutsuko Soma’s Fremont soba studio. Here, in a tiny, sunny room, she makes the Japanese teuchi soba the way she learned at soba school in Japan, which she attended in 2008, after working at Seattle restaurants such as The Harvest Vine and Saito’s.

Legend has it that a female emperor in ancient China, suffering through a hot day, demanded her noodles be served cold instead of hot. It was her birthday that day, and thus began a tradition: Every birthday from that day forward she asked that her noodles be served cold.

Nestled in the old Market Street Grill space in Ballard, the almost 2-year-old Golden Beetle has garnered notice for the Eastern Mediterranean–inspired cuisine created by executive chef and owner Maria Hines (Tilth).

At the friendly, primarily takeout San Fernando in the Central District, the pollo a la brasa (Peruvian-style rotisserie-roasted chicken) is so tender that the juicy leg meat falls away from the bone.

One cold morning last winter on the way to our usual International District dim sum haunt, my family and I had to zigzag our way through the crowd waiting outside Harbor City, a stone’s throw from our destination. And so we decided to change course and wait alongside the shivering throng to see what all the fuss was about.

There’s a sunny feel to Sharon Woo Fillingim’s new Queen Anne eatery, Grub, in the former Ototo Sushi space on Queen Anne Hill. Perfect for drop-in lunches and dinner with the kids, it’s friendly and inviting, much like Le Rêve (the bakery Fillingim helped open a couple of years ago).

When it comes to people’s tastes in dessert, some lean sweet, others lean salty and a few, like me, lean cheesy. So when I’m hoping to stretch the night for one more drink and I’m in the mood for a little “dessert,” the cheese plate at Matt’s in the Market does the trick.

"Try us on toast,” reads Deluxe Foods’ preserve jars. But how about the spiced plum jam stirred into your tea, Russian style, or shaken in a gin cocktail? What about the pear butter with vanilla mixed in with steel-cut oats? Deluxe Foods’ Rebecca Staffel has a long list of uses for her award-winning preserves, and toast is only the beginning.

Chinese
House Special Barley Green Hand-shaven Chow Mein (shown above, left)
at Shanghai Garden in Chinatown-International District

“You know how James Brown says he gets ants in the pants and he needs to dance?” Morgan Perkins asks the customer sitting in the shoeshine chair.

Who knew that esteemed local choreographer Donald Byrd—famed for his serious, often political pieces—is a big fan of Seattle’s Ride the Ducks tour?

Or that Seattle Symphony conductor Ludovic Morlot has season tickets to the Sounders? These are a couple of the many surprising insights about our city’s prominent artists revealed in The Artists’ Guide to Seattle.

I should have known this wouldn’t be a typical food festival. There were dogs everywhere: riding the Hilton Eugene elevators, pacing the lobby, even practicing in a park across the street. Luckily, they were trained only to find gourmet edibles, not eat them.

If it seems like you can’t take a walk in Seattle without encountering an enormous set of stairs along the way, there’s good reason: Our hilly city features approximately 600 publicly accessible outdoor stairways, many of which have been around for more than 100 years.

Say you have a brilliant concept for a new lampshade or laptop bag or xylophone. All of your friends agree it’s a terrific idea, but you have no clue as to how to turn your napkin sketch into a prototype. Enter MakerHaus, a membership-based design studio and idea incubator scheduled to open early this month in Fremont, dedicated to “empowering creative minds.”

THINGS TO DO: The Lake Chelan Winterfest (1/11/2013–1/13 at Manson Bay Marina, 195 Wapato Way, Manson, WA, and 1/18–1/20 in downtown Chelan, 217 E Woodin Ave. Times and prices vary. 800.424.3526; lakechelanwinterfest.com). Two weekends of winter fun include an ice-sculpting competition, live music and snow tubing.

If a slew of late-night holiday parties has left your complexion feeling less than sparkling, you may find salvation in newly launched Harman London skin care. Based in Olympia, Harman London (the name combines founder Ross MacQuarrie’s middle name and hometown) takes a minimalist approach to skin care, with products free of parabens, sulfates and pore-clogging gunk.

To be clear: This is not the Disney-fied version of Cinderella. There are no glass slippers, no mouse-drawn coaches, no fairy godmother or evil stepmother—Cinderella isn’t even our heroine’s name; she’s called Angelina. But the differences in Gioachino Rossini’s operatic take, La Cenerentola, are all the more reason to see it.

Heel heights and toe shapes may go in and out of style, but you can never go wrong with a classic. These Marca oxfords—designed by Fremont resident Cat de Montjoye and her mother, Martha Jimenez, and crafted by artisans in their native Colombia—are a fine example of this timeless yet perfectly on-trend shoe.

[Chinese]
Szechuan Beef Noodle Soup

@ Szechuan Noodle Bowl

Shell-shocked from orchestrating holiday feasts? Indulge in a freshly prepared gourmet meal from one of several companies that deliver tasty entrees, soups and sides to Seattle and the Eastside. All you have to worry about is which Netflix movie to cue up.

Seattle chefs and mixologists call on the sun-kissed fruit to brighten our overcast days.

Seattle magazine: How long have you been performing?
Jerick Hoffer: I am 25 years old and I have been performing on stage since I was about 12 years old. I started in ballet, but soon I shifted my attention towards theater and comedy, and was in my first professional theatrical production at age 17.

The latest issue of Northwest Home (found inside the January issue of Seattle magazine) showcases a bevy of hot kitchen islands (including cool custom works and in-store options.) Columnist John Stevens shows us how to create a

Designer Katrina Hess’ line of bespoke rain gear was inspired by the avid cyclist’s simple need to stay dry when riding during our wet and wild weather. Uninspired by outerwear she saw on the market, this intrepid former graphic designer rolled up her sleeves and made her own coat to fulfill her needs.

Bean thread noodles often come in packets of individual bundles. To cook them, place them in a bowl and add boiling water to cover. Drain the noodles, and they’re ready to use. I like using the L&W brand available at Uwajimaya.

Serves 2 to 3

For the sauce

2 tablespoons soy sauce

Salmon spawn in our rivers, climb our fish ladders, adorn everything from totem poles to T-shirts and grace our plates. They are synonymous with Seattle. And we spend a great deal of time and effort trying to protect their habitat close to home.

Paperbuttons is a new, locally developed app debuting exclusively in Seattle magazine, which allows you to share and save digital versions of print articles you’re reading—without having to give up your magazine or even leave your chair.

Start using Paperbuttons when you pick up your copy of the January issue of Seattle magazine.

Here’s how it works:

The new Museum of History & Industry (MOHAI) has taken the “musty” out of museum. Located in the restored Naval Reserve Armory, it features interactive touch screens, views of Lake Union and a vaulted main atrium. The museum’s “new” home is active and engaging.

“Helen Hunt is a very fine actress, and she’s beautiful,” says Seattle geneticist Dr. Mary-Claire King.

You’ve conquered the ethnic foods aisle at your neighborhood grocery store and you want more—more variety, more fun, more choices when it comes to cooking dinner. But when you hit the noodle aisles at Uwajimaya (Chinatown–International District, 600 Fifth Ave. S; 206.624.6248; uwajimaya.com) it’s hard not to panic.

It’s ironic that making true Japanese ramen from scratch—a hallmark adventure of the truly cooking-obsessed—feeds people an interpretation of a dish that, at least in college, is known for its simplicity.

One of Seattle’s most renowned artists—boasting a MacArthur “Genius” award, a Guggenheim Fellowship, an extensive profile in The New Yorker and a documentary about his work—remains largely unknown in his adopted home city. But even those who haven’t heard of sound sculptor Trimpin (who goes by his last name only) have probably heard Trimpin’s work.

Jerry Riener fell in love with the fruit flies, barrels and tanks before he fell in love with wine. Working as a police officer in Lynnwood in 1997, Riener happened upon Matthews Estate in Woodinville on a day a troupe of volunteers was bottling the latest vintage. He joined in, and by the end of that very hard, noisy, messy workday, he was hooked.

Cordelia Smith, the leading lady behind the ambrosial-scented bath, body and home line Sweet Petula, has returned to retail with Formulary 55, a northeast Seattle micro boutique with workshop in the rear. In addition to her own brands, Sweet Petula, Mr.

Kids know a good thing when they see it. This is the philosophy of Brinca Dāda (brincadada.com), an innovative toy company helmed by Queen Anne dad and toy expert Doug Rollins, who focuses on updating classic toys into products that talk up to children.