Bacon! with Chef Tom Black and Seattle Uncorked
27-Aug-2010
I haven’t been to a cooking class for quite a long time and had been looking for something to provide a little culinary inspiration. When a bacon class with Chef Tom Black came to my attention via an update from Seattle Uncorked I jumped on it!
I’ve been familiar with Chef’s work since his days at Barking Frog Restaurant at Willows Lodge where I have enjoyed many wonderful meals. As I talked to him throughout the evening it actually turns out I’ve probably been enjoying his work for much longer than that, I just hadn’t realized all the places our paths have probably crossed. For the last few years he’s been doing a variety of things but is now thinking about and planning a place of his own. He wouldn’t tell us too much since he didn’t want the bloggers in the room to let the cat out of the bag too soon. I’ll take that up with him another day…..
The Seattle Uncorked cooking events are always a lot of fun. There were just twelve students and the idea is that everyone helps out with some part of the preparation and work but you are free to flow from one task to another as something catches your interest. And, even though this a wine club, for these events the focus is really on the food, the preparation and hands-on experience, although there is always plenty of wine to go around.
The class I took was held at David LeClaire, Seattle Uncorked’s founder’s house, but there are two more of these classes scheduled in September at Albert Lee Appliance. If you are already a member of the group you can see the event info here. If you’re not a member all you have to do is sign-up – registration is free – and you’ll have access to the events. I also hear that Chef Black will be preparing the Fall Release Dinners at Waters Winery in Walla Walla on November 5 and 6. The information is not yet on their site but if you are interested you can call the winery (509.525.1590) for more information or to reserve a spot.
But back to this class….
As you can probably tell from the title this was a class all about bacon. The official class name was Swine and Wine. Chef gave us background about making and curing different types of bacon and included recipes for making bacon, lardo and pancetta in our packet. Then the rest of the night was spent making our bacon-centric recipes, asking questions as we went along, and enjoying the results of our labor.
The menu for the night included:
- A bacon "sampling"
- Bacon Spread on baguette (Bacon Spread is the new name for Skillet’s bacon jam)
- Bacon-wrapped Stuffed Prawns
- Frisée Salad, Bacon Lardoons and Poached Egg
- Bacon Explosion
- Candied Bacon
In case it’s not obvious we were stuffed by the end of the night. And very, very thirsty, too!
It was fun sampling the different bacon brands and types. Although I’ve had many different types of bacon, normally not all at one time where they could be compared. The bacon-wrapped prawns were actually rather light and refreshing as bacon is a complement, not the focus of the dish. This is a great party appetizer since you do some preparation work but then the guests do the final assembly on their own. I’ve included the recipe below.
The frisée salad is a classic and one I could eat nearly every day. I learned a couple of egg-poaching tips which I now need to try out. The Bacon Explosion was a heart-wrenching experience. Super rich, a little goes a long way. It was good and a little overwhelming but if it was the only bacon dish on your menu, it would be a decadent meat treat. I almost passed on the Candied Bacon since I was so stuffed but I’m really glad I didn’t. I’ve made sugared or mapled bacon in the past but this was cooked slowly so that the bacon becomes soft, pliant and a little chewy instead of crisp. It was a nice end to the evening.
I’ve included a few photos here in this post but to get a better idea of what the night was like watch a slide show of all the photos or just browse them here. If you are interested in the classes don’t delay! They normally fill fairly fast.
Bacon-Wrapped Stuffed Prawns
- 1 orange, sectioned, seeded and chopped
- 1 hot red chili, stemmed and chopped
- 2 scallions, white and green parts, chopped
- 2 Tbsp chopped fresh cilantro leaves
- 2 Tbsp extra-virgin olive oil
- Salt and freshly ground pepper
- 8 large shrimp, shelled and deveined (for this class we used smaller shrimp, 21-30/pound and they were a nice appetizer size)
- 3 to 4 slices bacon cut into 2 – 3 inch sections – you want them to wrap around the shrimp just once with a slight overlap
- 8 leaves of Bibb or Boston lettuce
Preheat the broiler to high.
In a bowl stir together the orange, pepper, scallions, cilantro, olive oil and then salt and pepper to taste.
Wrap each shrimp with a section of bacon and secure with a wooden toothpick. Put the shrimp on a baking sheet and broil turning once. The bacon should be crisp and the shrimp cooked through, 2 to 3 minutes per side.
To serve, remove the toothpick from a shrimp, place it in a lettuce leaf and then add some of the citrus sauce over the top. Eat and enjoy!
Sign up for the next class here.
Enjoy dinner by Chef Tom Black at Waters Winery. Call 509.525.1590 for more information or reservations.
Cookbook Preview: TENDER: farmers, cooks, eaters
19-Aug-2010
Nearly two years ago I started a wine club with a group of friends. We have two goals: learn about wine in a more deliberate manner rather than just through random tastings; and learn to pair foods with wines. The second goal is really mostly mine as I do all the cooking and food pairing, although the others get to learn by eating and drinking! To meet those two goals over the last two years we’ve been working our way through France, region by region. (We will eventually make our way around the world.) At each gathering I prepare the food to accompany the wine, sometimes creating hits and sometimes missing the mark. I am happy to say my score is well on the positive side and we’ve had some really delightful pairings. But I’m definitely still learning.
A couple of weeks ago we tasted wines from our final region of France – Champagne. What a perfect way to finish a country! I love Champagne for a number of reasons, one of which is that it pairs well with so much and can handle both savory and sweet dishes. A few weeks before the tasting and just as I was preparing to plan my food strategy for the evening a happy coincidence occurred.
A friend and I realized some time ago that at different points in our careers we had both been hired by the same man, although at different companies and years apart. She recently moved to a new company and he was now a business contact of hers again. We scheduled a tiny reunion with him to catch up on each others’ lives and from that I ended up also being reunited with his wife. She recently made a career change to publishing. Her company has a book due out soon, TENDER: farmers, cooks, eaters by Tamara Murphy. You probably know Tamara as the force behind the recently-closed Brasa and the Elliot Bay Cafés. My friend was looking for people to take the recipes out for a trial run. I read a few of the recipe names and knew I had my Champagne tasting menu!
Since the tasting was in late July I wanted recipes that would take advantage of the fresh fruits of the season. I selected four recipes to try. My selections were based on titles only and when I received the actual recipes I realized I’d picked a few things with common elements, which was interesting. It turned my baking/cooking into a lesson on flexibility and creativity as I saw how similar ingredients or methods can yield different results.
The four recipes I chose were:
- Blackberry and Fennel Tart
- Blueberry and Goat Cheese Galette
- Grilled Peaches with Arugula and Serrano Ham
- Grilled Apricots with Blue Cheese and Serrano Ham
And I supplemented those recipes with a batch of gougère (because we always have some flavor of gougère at every wine tasting), and sliced and roasted Yukon Gold potatoes topped with crème fraiche and ikura (because caviar and Champagne is a classic pairing).
Originally I had planned to make just the grilled peaches or grilled apricots but those recipes were actually quite different once I read them, while the tart and galette were variations on a theme and very similar.
I’m sorry that the photos aren’t better – I was so rushed that day and was still cooking as my guests were arriving so I was only able to snap a couple of quick shots as I placed the serving dishes on the table. But I wanted you to be able to get an idea of how great the food looked and tasted. Each recipe had some unique element that really raises it from "good" to "great". The wine club loved them all and I loved the little spark in their eyes as they tasted that surpise element. I’d say the group favorite was the Blueberry Galette but my personal favorite was the Grilled Apricot recipe. In fact I loved those so much I took them to a potluck picnic the following week and they were a big hit there, too.
I made a few adaptations as I was cooking, in part due to my ingredients and also to add a little variety to the dishes. For instance, the peaches I’d purchased at that morning’s farmers’ market were much harder than I’d expected so I was not able to cleanly pull full halves from the pits for grilling. Instead, I blanched the peaches for a couple of minutes which softened them a bit and then was able to remove the fuzzy skin and cut slices off the pit. So my peaches were not roasted at all as you an probably tell in the photo.
Since there was Serrano ham in the peach salad I opted to use prosciutto with the apricots (see recipe below). The blackberry and fennel tart was pretty close to the original recipe. The blueberry tart was altered slightly and I’ve actually provided that feedback because I think the version of the recipe I had needed a little work. But keep in mind I saw a version that wasn’t edited so that is to be expected.
What I am going to love about this book is that while much of the focus is on farmers and fresh ingredients, Tamara is trying to take it one step further and as she says,
“TENDER: farmers,cooks,eaters isn’t just about recipes, our wonderful family farms or even food. My hope is that this book will inspire you, as a home cook, to follow and trust your instincts, and to want to know your farmers better.” -Tamara Murphy
If you’ve spent any time at all on my blog you’ll know that I enjoy knowing my producers and I often cook by the seat of my pants. So a book that inspires me to be more creative is something I look forward to.
You can get more information about the cookbook and pre-order your copy on the website. And think about ordering an extra copy or two as a holiday gift for a friend!
Grilled Apricots with Blue Cheese and Prosciutto
adapted from TENDER: farmers, cooks, eaters by Tamara Murphy
- 1 Apricot per person – the apricots should be just barely ripe. If they are too soft they will liquefy when heated.
- 1 paper thin slice of prosciutto per apricot – cut each slice in half the long way
- 1 – 2 tsp of bleu cheese for each apricot half – the first time I used Oregon Blue Cheese from Rogue Creamery. But the second time I used their Smokey Blue which was even better!
- Olive oil
- Salt & Pepper
- Fresh Thyme Leaves
- Balsamic Syrup – recipe follows
Halve the apricots and remove the seed. Place the apricots on a sheet pan and add a small spoon of blue cheese in the center of each apricot. Wrap the prosciutto around the apricot so it covers the cheese. I was able to start and end each slice of prosciutto over the cheese so there was kind of a double layer on that side. You want to seal the cheese in so that when it’s over the grill it doesn’t drip out if it melts.
Heat your grill to a medium-high heat or your oven to 350°F.
Using a pasty brush lightly oil both sides of the apricot.
On the grill
Place the filled side down first. Grill for 1 – 2 minutes, just until the prosciutto starts to crisp. Turn over and grill for another 1 -2 minutes. Remove from the heat and place on your serving platter. Drizzle with the Balsamic Syrup then sprinkle a few fresh thyme leaves over them. Sprinkle with salt and pepper, if desired.
Notes: Be prepared for your grill to flame up as the olive oil and prosciutto drip down into the coals or burner. The smoke will impart a nice flavor to the apricots. The amount of time you leave them on the grill will vary depending on how ripe the fruit is. Apricots can quickly turn to mush and then to liquid so watch them carefully. Tamara suggests placing several apricots on a skewer for easy turning. I chose not to do this and just used a good pair of tongs instead. I liked having control over each apricot individually. If you do use skewers, soak them in water overnight or for several hours to prevent them from burning while on the grill.
In the oven
Place the apricots on the sheetpan, filling side up. Bake for about 7 minutes. Place on a serving platter. Drizzle with the Balsamic Syrup then sprinkle a few fresh thyme leaves over them. Sprinkle with salt and pepper, if desired.
Balsamic Syrup
1 cup balsamic vinegar
1 cup fresh-squeezed orange juice
Add both to a small saucepan and cook over low heat until reduced by half. Remove from the heat and let cool.
Note: This recipe makes more than you will probably need for your apricots. I’ve used the extra over tomatoes and mozzarella; drizzled on chunks of cheese I’m snacking on with wine; and mixed with olive oil as a dip for a great country bread. Tamara also suggests using it on ice-cream, strawberries, or other stone fruits.
Scenes from Ballard Farmers’ Market
16-Aug-2010
I think this is my favorite time of the year for fresh produce. It’s when so many things overlap: there are still berries, the stone fruits are in full swing, the early apples are coming in. Peppers, squash and eggplants are showing up in great quantity, beans are sprouting up, lots of carrots and young onions are sill available. This is really the time of year I am inspired.
If you haven’t been to your local market recently make a point to get there soon! Even if it’s just to take in all the sights and smells.
More information about Ballard Farmers’ Market.
More photos from this and other markets.
D’Ambrosio Gelato
15-Aug-2010
There is nothing more perfect on a hot summer day than a cooling gelato. Especially when it’s made in-house with great ingredients on a daily basis. Seattle has a new gelateria artiginale in Ballard, D’Ambrosio Gelato.
They have a couple dozen (give or take) flavors to choose from. Most are cremas (made with cream) but there are also several fruttas. The menu is a mix of standard and special flavors. I love that even with "one scoop" you can choose two flavors! I went nutty today – half pistacchio, half nocciola (hazlenut). But the fresh fruit flavors also looked very appealing. If our temperatures stay warm this week I may need to make a couple more trips to Ballard!
In addition to cups and cones you can purchase pints or quarts to go.
D’Ambrosio Gelato
5339 Ballard Ave NW
Ballard
Seattle
206.327.9175
First Look: (new) Marjorie
06-Jun-2010
It was a couple years ago that I heard the news that Marjorie in Belltown would be closing. The building had been sold and the new owners were taking both the stationary store and the Marjorie space and converting it to one large restaurant. The space is now filled by Buckley’s. At the time I remember thinking that Marjorie’s owner, Donna Moodie, didn’t sound really confident about finding another location and reopening, although those were her stated plans.
Well three weeks ago I found my concerns were totally unjustified. The new Marjorie opened in a sleek, light-filled spot on Capitol Hill. Smaller than the old location with only 40 seats, this new place is bound to become one of Capitol Hill’s new hot spots. TS and I stopped by on Friday night and luckily we arrived shortly after the 5:00 pm opening or we would not have found a seat. Their website says they take some reservations but I’m guessing those will fill fast. This summer (if it ever arrives) seating will expand with the opening of a great little outdoor patio.
The kitchen is sort of half-open with part of it visible from the bar and dining room, but all of it can be seen through the big windows that face the sidewalk. Open shelving houses plates, cookbooks, and kitchen tools as well as the liquors behind the bar.
We sat at the bar and I was reminded how much staff and service can affect your experience in a space (restaurateurs are you listening?). Our bartender that night, Ben, was friendly, helpful and attentive. His recommendations were right on. We would have enjoyed the evening in any case as the food is wonderful but great service added a lot.
TS started with wine but I opted for a cocktail. My Rye Manhattan was deliciously crafted and beautifully presented. The wines are presented in small carafes, which is a trend I’m seeing across many restaurants and I personally love. While we were looking over the menu a woman farther down the bar was served a bowl of fried plantains. Immediately we decided to start with our own order and that was a great choice!
Thinly sliced lengthwise the gracefully curled chips filled a large bowl. The plantains were crispy and not a bit greasy. They come with a pineapple and avocado salsa. The pineapple is first grilled to a light char, chopped into small pieces and then formed into a small tower along with the avocado and tomato. It inspired me to start grilling my fruit.
We followed the chips with the pizza, topped with house-made ricotta – so smooth! When it’s out of the oven thinly-sliced prosciutto and a light green salad finish it off. Perfect summer eating. Light, but full of flavor.
We finished with a limoncello olive-oil cake, roasted strawberries and pistachio mousse. I don’t think we’d actually planned to order dessert but when we read that description on the menu we had to try it. The plate was finished with pieces of praline and fun strawberry sauce "drops". I loved the cake and the mousse. The roasted strawberries were interesting. Not that they were bad but I so love the fresh, spring taste of strawberry and I missed it a little. I imagine the roasting concentrates the flavor and can help a less than perfect strawberry taste riper. Personally, I’d wait for the gorgeous local berries that will be in market soon and make this dish with fresh berries. But that’s a small nit in the scheme of things.
I really like the new airy location. I almost hate to write about it since I think seats will be hard enough to come by as it is and once it’s on the city’s radar it may be next to impossible to find a seat. But the new Marjorie is too good not to share.
Marjorie
1412 E Union between 14th and 15th Avenues
Capitol Hill
206.441.9842
Tuscan Rosemary Lemon Drop
05-Jun-2010
As promised, the recipe for the Tuscan Rosemary Lemon Drop that was so popular at my recent cocktail party. Please note, as I forgot to, that the rosemary sugar needs to be prepared a few days in advance.
All recipes adapted from Kathy Casey’s Sips & Apps.
Rosemary Sugar
- 2 Tbsp fresh rosemary leaves coarsely chopped
- 1 cup superfine sugar
Mix together then spread on a rimmed baking sheet. Set in a warm place for about 4 days or until rosemary is dried. Process in a food processor until finely ground. Can store in a tightly sealed container for one month.
Fresh Lemon Sour
- 1 cup sugar
- 1 cup water
- About 1½ cups fresh lemon juice
Make simple syrup by bringing the sugar and water to a boil. Stir to ensure the sugar is completely dissolved into the water. Remove from heat and cool.
When cooled measure the amount of syrup. It should be about 1½ cups. Squeeze the same amount of fresh lemon juice. Mix the lemon juice with the syrup and store in the refrigerator.
Tuscan Rosemary Lemon Drop
Place some of the rosemary sugar in a flat, rimmed plate, slightly larger than your cocktail glasses. A small pie plate may work. If desired, run a lemon around rim of glass and dip in the rosemary sugar.
Pour into a shaker:
- Sprig rosemary
- 1½ oz vodka
- ½ oz limoncello (purchased or homemade)
- 1 oz lemon sour
- Ice
Shake vigorously, and then strain into glass. Garnish with a fresh sprig of rosemary, if desired.
New Farmers’ Market: Georgetown
04-Jun-2010
The brand-new Georgetown Farmers’ Market is opening this weekend! The operating hours are 10:00 am – 3:00 pm, starting Saturday June 5 and running through September 25. This market is run by the same folks who manage Ballard, Madrona and Wallingford so the vendors and format will probably be similar. In fact, Georgetown will also have a focus on non-food items as a flea market is going to be part of the setup.
The Georgetown Farmers Market is located on the grounds of the original Rainier Brewery, 6000 Airport Way S in the Georgetown District, between the General Offices building and the old Malt House.
First Look: Luc
03-Jun-2010
The very first thing I need to tell you is that I am an investor in Luc. A very small investor but still, an investor. When Thierry Rauturaeu offered a way to help him raise funds for this new place, I jumped on it for a couple of reasons. First, I love Rover’s and was very excited that Thierry was planning to offer his amazing food in a more approachable format – a place that I could frequent on a regular basis. Selfishly I wanted to support that effort. Additionally, the Chef in the Hat, as Thierry is often called, is one of our amazing local chefs who frequently contribute time, materials and their names to support local non-profit organizations and fund raisers. I often marvel at the effort these chefs put in supporting and helping others. I saw the investment as a way I could support someone who has been generous in this way. Okay, that’s my disclaimer. Now to my experience.
Unfortunately for me, I missed the pre-opening events Luc held for investors so I had to wait for the bistro to open to the public. Because so many people had been anticipating the opening I wanted to hold off a few days for the first wave of hysteria to settle down. Last Monday a friend and I stopped by around 8:00 pm thinking by that time the after work crowd would be on their way. There were several open tables but they were being held for reservations. The small bar overlooking the kitchen was packed with diners just starting their dinners, and the bar was also jam-packed! I was so happy to see the place full on a Monday night. After just a short wait a couple places at the bar opened and TS and I grabbed them.
I started with a cocktail, the Lucatini, and she had a glass of Prosecco. My cocktail was beautifully executed and delicious! While we were looking over the menu we ordered the Grilled Beef Skewers appetizer. By the time we were ready to order our main course the appetizer had not yet arrived. I asked the bartender about it and he was borderline condescending with his response. I decided to let it go since I knew they were still in their ramp up stage but I did think the bartender could have been more gracious with his comments.
We ordered the special sandwich of the day which was open-faced pulled pork. It arrived before our appetizer. I guess I should have followed up on my initial inquiry… No matter that it showed up first, it didn’t change the wonderful, smoky, tender taste or the perfectly, crispy fries that came along with it.
After a couple bites of our sandwich the beef skewers appeared. They were also very good, tender and juicy, topped with egg salad, which was interesting. I didn’t really think the egg salad added much but I didn’t mind it was there, either.
We decided to go all out and ordered the Butterscotch Crème Brulèe for dessert. It had a nice heavy, crunchy, sugar crust and the crème was delicately butterscotch and dreamily creamy.
Somewhere in there we also ordered a 1/2 carafe of house wine. Wilridge Winery has created a Luc blend – both a red and a white. And the prices are very reasonable. In fact, all the wines are reasonably priced but the house wine is an especially good bargain with the 10 oz 1/2 carafe coming in at $10 and the full carafe at $20.
I really wish Luc was in my neighborhood but even located where it is, you’ll find me stopping by on a regular basis. And that would be true whether I’d invested or not. I look forward to them getting their timing perfected so that appetizers arrive prior to entrées, and it seems they may need to tighten up their timing on reservations as most of the reserved tables that were empty when we arrived were still empty when we left. But that is something that will come with experience. Diners at Rover’s tend to linger longer than at most places and that’s this group’s experience to date. Luc will come into its own rhythm in a few months.
If you’ve been to Rover’s expect a different experience here. Casual; welcoming and warm (not that Rover’s is not); an a la carte menu; a little boisterous, though not overly so. In the summer there will be sidewalk dining. I expect there will be a lot of "regulars" as it seemed that was already going on after just a couple weeks. A neighborhood hangout, that’s still good enough for a special occasion.
Luc
2800 E. Madison
Madison Valley
Seattle
206.328.6645
Memorial Weekend Cocktail Party
02-Jun-2010
When I planned the evening and as I sent out the invitations I imagined a late spring evening and, hopefully, the opportunity to start the party outdoors on the deck. I had no illusions that it would be warm enough to spend the entire evening outside but the thought of being outside, enjoying the flowerpots spilling over with flowers and foliage, and the light scent from the climbing rose carrying across the yard brought a smile to my face.
Over the years, wine has become my standard beverage of choice for parties. It’s easy, there’s no prep work other than the purchase and by selecting a few options I can generally find something to please everyone and normally at a decent price. But I love cocktails! So, for this party I decided to keep the group small, pick a couple of "signature drinks" for the evening, and make sure there were some interesting no-alcohol options for those who preferred. It would be a true cocktail party!
Well, Sunday night, the night of the small, intimate cocktail party I’d planned didn’t resemble that original picturesque image in any way. The flowers looked anemic as they had been struggling in our very wet, very cool spring weather. The rosebush is blooming profusely and when outside the fragrance will wrap you in summer thoughts. But Sunday was a (another!) cool and drizzly day. Not fit for even a little time outside. Disappointing, but only until the house was filled with friends, chatter and laughter.
The dozen or so friends began arriving at the designated time. I’d prepared and assembled ingredients for two cocktails, Tuscan Rosemary Lemon Drops and Poppy’s Margarita, a spicy rendition of the traditional drink, both from Kathy Casey’s recently published cookbook, Sips & Apps. I’d printed out recipes (after pre-combining a few of the ingredients) so that each person could make their own cocktails, although T was drafted into making the first several for all the earliest arriving guests. (Thank you, T!)
I chose the Lemon Drop recipe because 1) it used Limoncello in the recipe, which I think makes a really great Lemon Drop and 2) because I had several bottles of homemade Limoncello which were ready to be enjoyed. Margaritas made the cut because they are, for me, the perfect summer drink even though I can’t drink them. Tequila and I do not get along very well. I’m always jealous of friends who can enjoy them, though. That evening the Lemon Drops proved to be the most popular choice. I’m currently polling my friends to see why that was as the little, tiny sip of Margarita that I had seemed very good. I think it’s going to come down to the fact that several people tend to stay away from tequila for a variety of reasons.
With a smaller group I was able to be a little more extravagant with some of the appetizers – both in terms of what was served and in preparation time needed to make them. With smaller batches I can spend a little more time on more intricate recipes. Still, most of these came together in a jiffy. I did all the cooking (including making the cocktail sweet and sours) in one day.
As usual, I had many new items on the menu. Several were very good, a couple just okay. Overall there was something for everyone and I was pleased with the evening. With the smaller group I was able to really participate in the party, which was very nice.
Cocktails
both from Kathy Casey’s, Sips & Apps
- Tuscan Rosemary Lemon Drop (recipe to follow in another blog post)
- Poppy’s Margarita
Appetizers
- Chilled Avocado Soup Shots with Spicy Breadcrumbs – these were good but were better suited to a warm day
- Zucchini Cakes with Smoked Trout – these were great! And they were especially fun since the zucchini I used was from one of the guest’s gardens that I’d frozen last summer.
- Prosciutto-Wrapped Scallops with Romesco Sauce – the Romesco Sauce was outstanding. I’m thinking of other ways to use it.
- Artichoke and Bean Crostini – this was not as good as I wanted it to be. A little bland and too much lemon. I’d try it again but use Artichokes packed in oil instead of the frozen version. I’d also add more basil to the mix.
- Coriander Citrus Shrimp – also from the Sips & Apps cookbook and very good
- Osso Buco-style Baby Back Ribs – a little messy for a cocktail party but using baby back ribs keeps them small and manageable
- Assorted vegetables and dips
- Assorted crunchy things – wasabi peanuts, snack mix, chips
I’m hoping to do a few of these smaller parties over the next few months. And maybe next time the weather will cooperate, too!
Seattle Cheese Festival
15-May-2010
I stopped by the Seattle Cheese Festival this morning. It’s smaller this year than in past years. Nicer, really. More focus on local cheese-makers, although worldwide is still represented. The crowd seemed to be smaller then in past years, too.
It runs today until 5:00pm and tomorrow from 10:00am – 4:00pm.
Culinary Fool 